0:00:03 > 0:00:06This week on Great British Menu...
0:00:08 > 0:00:13..three of the north-east's most talented chefs are slugging it out
0:00:13 > 0:00:17for the chance to cook at a star-studded Olympic feast.
0:00:19 > 0:00:25In the starter round, the pressure was too much for returning contender Stephanie Moon.
0:00:25 > 0:00:28I've just dropped three of my goat's cheeses on the floor.
0:00:28 > 0:00:29Nerves are getting to her.
0:00:29 > 0:00:33That's what the Great British Menu does to you. It's a huge challenge.
0:00:33 > 0:00:36But first-timer Charlie Lakin came up trumps
0:00:36 > 0:00:39with an impressive seven from hard-nosed veteran Nigel Howarth.
0:00:39 > 0:00:41Interesting.
0:00:41 > 0:00:44- Good stuff. - Well done, chef. Well done.
0:00:44 > 0:00:46Today, it's the fish course,
0:00:46 > 0:00:49and rustic cook Charlie has a wobble.
0:00:49 > 0:00:51I've completely trashed my jelly on that one.
0:00:51 > 0:00:54Ambitious Colin McGurran gets ahead of himself.
0:00:54 > 0:00:58- You're looking ready there, mate. Five minutes early. - Five minutes early?
0:00:58 > 0:01:01And has Stephanie gone one gimmick too far?
0:01:01 > 0:01:03- I can't talk now, can I?- Yeah.
0:01:03 > 0:01:06- Shall I pour?- I don't know, I can't see.
0:01:06 > 0:01:10For me, I'm not sure that actually quite works, Steph.
0:01:20 > 0:01:24In honour of the world's biggest sporting event coming to our shores,
0:01:24 > 0:01:28Britain's best chefs are raising their cooking to Olympian heights.
0:01:28 > 0:01:33- Really smooth, long, relaxed. - That's brilliant.
0:01:33 > 0:01:36They are creating trailblazing gastronomy,
0:01:36 > 0:01:39fit to reward record-breaking athletes.
0:01:39 > 0:01:42It's all right to take the goggles off now, Jonathan.
0:01:42 > 0:01:46- It's nice. I've never had any food that crackles before.- Yeah.
0:01:46 > 0:01:49The north-east chefs had disappointing scores for their starters,
0:01:49 > 0:01:53and now competition veteran Nigel Howarth wants to see them sweat.
0:01:53 > 0:01:57If we're talking about the Olympics, and we're doing the high jump,
0:01:57 > 0:02:00we've got to really raise the bar for this fish course.
0:02:00 > 0:02:04Front runner Charlie is on the defensive.
0:02:04 > 0:02:06Fish course - how are we feeling about this one?
0:02:06 > 0:02:09I just want to catch up to you.
0:02:09 > 0:02:12I'm three behind the main leader here, so I've got lots to do.
0:02:12 > 0:02:15You two guys are going to be sniping at me quite a bit.
0:02:15 > 0:02:18I'm probably more nervous now than I have been before, to be honest.
0:02:18 > 0:02:22Rising star Charlie is first up today.
0:02:22 > 0:02:23A newcomer to the contest,
0:02:23 > 0:02:27his rustic cooking with a twist got him a solid seven in the starter.
0:02:27 > 0:02:32I'm leading by two points, only two points. It's easy to drop two points as well.
0:02:32 > 0:02:35There's two very talented chefs in that kitchen with me.
0:02:37 > 0:02:41- Charlie.- Chef. - So, out in front.
0:02:41 > 0:02:44- Only just. - Tell me the name of the dish.
0:02:44 > 0:02:48It's a beetroot-marinated monkfish with cauliflower and sea radish.
0:02:48 > 0:02:52What's the real killer bit of the dish, the bit that's going to excite me?
0:02:52 > 0:02:55I think the monkfish. When it's cooked with that beetroot on the outside
0:02:55 > 0:02:59and you end up with a beautiful, deep pink outer
0:02:59 > 0:03:02with a beautiful white middle, it's very visual.
0:03:02 > 0:03:05You'd be quite surprised at the flavour it brings to it,
0:03:05 > 0:03:07especially sat on the bed of sea radish.
0:03:07 > 0:03:11- Right.- It could give you a little surprise, flavour-wise.
0:03:11 > 0:03:15Are you using any technique that you don't normally use?
0:03:15 > 0:03:19Personally, I know the water bath is something everyone does all the time,
0:03:19 > 0:03:20but I've never used one before.
0:03:20 > 0:03:22So you're cooking in a water bath?
0:03:22 > 0:03:26Yeah, for me that's my own personal sort of pushing it.
0:03:26 > 0:03:30- I've never really done that before.- Confident?
0:03:30 > 0:03:34I'm confident with everything else apart from the fish.
0:03:34 > 0:03:37So Charlie's stretching himself with his cooking method,
0:03:37 > 0:03:41but is using a water bath truly groundbreaking?
0:03:41 > 0:03:42He's doing a new technique,
0:03:42 > 0:03:44one he's not used to.
0:03:44 > 0:03:47If that works for him, it could produce a stunning dish.
0:03:47 > 0:03:49If it doesn't, it could produce the opposite.
0:03:49 > 0:03:53Is he pushing the boundaries enough with his fish dish? Not sure.
0:03:53 > 0:03:57Next up is returning contender Stephanie Moon,
0:03:57 > 0:04:01whose eccentric take on the brief cost her points in the first round.
0:04:01 > 0:04:065/10, it's not brilliant, but the race has only just started,
0:04:06 > 0:04:11and as a true Olympian, you've got to keep banging on right to the end. That's what I'm going to do.
0:04:13 > 0:04:16What are you cooking for us today? What's the name of your dish?
0:04:16 > 0:04:20I've got some fantastic looking gurnard here.
0:04:20 > 0:04:27I'm making a consomme, using shells of Whitby crab, a few claws in there.
0:04:27 > 0:04:30The title of the dish is "See Food?"
0:04:30 > 0:04:33I'm saying, as an athlete, your senses have to be at their height.
0:04:33 > 0:04:38- Right.- And I'm going to ask yourself and the two other contestants
0:04:38 > 0:04:44to wear something to block a sense, so when you taste the dish
0:04:44 > 0:04:48a couple of times without the sense, you then remove the inhibitor,
0:04:48 > 0:04:52whatever it is. I'm challenging your senses, that's what I'm doing, Nigel.
0:04:52 > 0:04:57So, technically, what aspect of this dish is going to make me go wow?
0:04:57 > 0:05:00I've got a few technical elements here, some popping candy.
0:05:00 > 0:05:04I hope the depth of the flavour of the fish and the consomme
0:05:04 > 0:05:08is gastronomically good enough to claw me back a few points
0:05:08 > 0:05:12because, fun aside, this dish, I think, delivers.
0:05:12 > 0:05:15Once again, Steph's taken a sideways look at the brief.
0:05:15 > 0:05:18She's got some surprise props in store,
0:05:18 > 0:05:20including swimming goggles and nose pegs.
0:05:20 > 0:05:22But what will Nigel make of them?
0:05:22 > 0:05:24She's going to test the senses.
0:05:24 > 0:05:26I'm not quite sure how she's going to do that
0:05:26 > 0:05:30and I'm not sure that will help enhance the dish.
0:05:30 > 0:05:33It's something that could be a bit gimmicky
0:05:33 > 0:05:36and it could detract from the dish.
0:05:36 > 0:05:37We'll only see with time.
0:05:38 > 0:05:41Bringing up the rear is ambitious Colin McGurran
0:05:41 > 0:05:44who's run his own restaurant since the age of 23.
0:05:44 > 0:05:47He over reached himself with his experimental starter,
0:05:47 > 0:05:50getting a devastating four from Nigel.
0:05:50 > 0:05:52A bit apprehensive going into this one
0:05:52 > 0:05:55cos I'm so far behind the leader now, this one has to be good.
0:05:55 > 0:05:59If this one turns out bad, then I'm really up the creek without a paddle.
0:06:01 > 0:06:03- Colin, how are we today? - I'm all right, yourself?
0:06:03 > 0:06:05Tell me about your dish and what's it called?
0:06:05 > 0:06:06Mullet In A Seabed.
0:06:06 > 0:06:10Basically, I'm trying to create a seabed by using wonderful
0:06:10 > 0:06:15ingredients like sea radish and purslane and seaweed,
0:06:15 > 0:06:17as well as a great quality fish.
0:06:17 > 0:06:21I'm going to fillet them, then I'm going to kind of glue them together.
0:06:21 > 0:06:24- So they'll look as if the bone's still in there almost.- Correct.
0:06:24 > 0:06:27- You've got one of my favourite ingredients, the pomegranate. - Good start.
0:06:27 > 0:06:30Digestive biscuits? What are you doing with those?!
0:06:30 > 0:06:32I'm hoping if it goes well, I can have a cup of tea.
0:06:34 > 0:06:37Basically, of course, it's a seabed so I'm trying to create a shore,
0:06:37 > 0:06:39- a sand to it.- OK, yes.
0:06:39 > 0:06:42And you're comfortable that you've got a dish here that will
0:06:42 > 0:06:46reach the heights that Olympians are going to be blown away with?
0:06:46 > 0:06:49I think the flavours are going to be the key thing in this dish,
0:06:49 > 0:06:54in the cooking, so I hope I do the dish justice today.
0:06:54 > 0:06:56Colin's using an an array of cheffy tricks to conjure up
0:06:56 > 0:07:01his edible seabed served with mullet crackers and a mullet consomme,
0:07:01 > 0:07:06but Nigel wants to see perfect execution as well as creative ideas.
0:07:06 > 0:07:09He has got a lot of ingredients and components to pull together yet again.
0:07:09 > 0:07:13The worry is will he have time to do it?
0:07:13 > 0:07:17Will he put the detail into the fish dish that he really needs to do?
0:07:23 > 0:07:28The battle's on and front runner Charlie's straight to work on his monkfish.
0:07:28 > 0:07:31He's cooking it in a water bath, a new technique for him,
0:07:31 > 0:07:34and his rivals seize the chance to question his strategy.
0:07:34 > 0:07:38What kind of things have you got in your menus that you've thought, "Yeah, that's the brief."
0:07:38 > 0:07:40Cos it was quite a tricky brief, wasn't it?
0:07:40 > 0:07:44I'm personally doing a few bits and pieces here that for me
0:07:44 > 0:07:46is very different.
0:07:46 > 0:07:48I feel like I'm pushing myself on them.
0:07:49 > 0:07:52You know, a lot of chefs have got water baths now and...
0:07:52 > 0:07:54is that pushing boundaries?
0:07:54 > 0:07:56I'm not sure.
0:07:56 > 0:07:59But it's Nigel Howarth who'll decide whether the chefs' dishes
0:07:59 > 0:08:03are pioneering enough to make the grade.
0:08:03 > 0:08:08To represent your area at the Olympic banquet,
0:08:08 > 0:08:10it's going to have to be very, very special.
0:08:12 > 0:08:14Trailing on just four points,
0:08:14 > 0:08:17innovator Colin needs to draw on every cheffy trick in the book
0:08:17 > 0:08:20and despite having bombed with his over-ambitious starter,
0:08:20 > 0:08:24he's sticking to his guns with his vision
0:08:24 > 0:08:26of an edible underwater world.
0:08:26 > 0:08:28I'm not going to change my plan too much.
0:08:28 > 0:08:31I don't mind tweaking but I don't want to be a wimp.
0:08:31 > 0:08:34If it works it'll be fantastic, if not, I'm on the bottom again.
0:08:35 > 0:08:39Having filleted his red mullet, he's using edible glue to create
0:08:39 > 0:08:41a boneless whole fish.
0:08:41 > 0:08:44A technique that has Charlie worried.
0:08:44 > 0:08:48The whole idea of gluing the two fish fillets together, that sort of thing...
0:08:48 > 0:08:51I feel that for the average person, that's really pushing it on.
0:08:51 > 0:08:54Alongside his complex fish dish,
0:08:54 > 0:08:58Colin's serving a mullet consomme with crunchy red mullet crackers.
0:08:58 > 0:09:02And his unusual process has caught everyone's attention.
0:09:02 > 0:09:06Colin, the dried wafers you've got here, can you tell me about those?
0:09:06 > 0:09:08Literally I want to get the prawn cracker effect -
0:09:08 > 0:09:14basically a fish paste, added tapioca starch, made into like a log,
0:09:14 > 0:09:17slice it, let it dry - that's what they're doing now -
0:09:17 > 0:09:20and then stick it in the fryer and it should...
0:09:20 > 0:09:23- Balloon up.- Balloon up and be lovely and delicate.
0:09:25 > 0:09:30Colin's making tapioca crisps with red mullet livers in there.
0:09:30 > 0:09:34He's definitely raised his game. He's pushing the barriers, you know.
0:09:34 > 0:09:38He's actually really trying to do something that certainly
0:09:38 > 0:09:40the other guys haven't seen.
0:09:40 > 0:09:43Stephanie, have you seen these? What do you think?
0:09:43 > 0:09:45- Yeah, no, it looks good. - Yeah, it does.- No pressure, eh?
0:09:45 > 0:09:49The pressure's big on this one, I think. That looks sensational.
0:09:50 > 0:09:52Across the kitchen,
0:09:52 > 0:09:55rustic chef Charlie is sticking to more traditional techniques.
0:09:55 > 0:09:59He's banking on the flavour combination of monkfish with cauliflower and beetroot
0:09:59 > 0:10:01to make his dish stand out,
0:10:01 > 0:10:03but Nigel needs convincing.
0:10:05 > 0:10:08Charlie, how's the beetroot going?
0:10:08 > 0:10:11It's grand. This is just like a little beetroot dressing.
0:10:11 > 0:10:13Right. There's garlic in this as well?
0:10:13 > 0:10:16Just a touch. It's the only thing I've got garlic in.
0:10:16 > 0:10:19You've got roast beetroot there as well.
0:10:19 > 0:10:21I love beetroot, to be honest.
0:10:21 > 0:10:25- Can't beat a good beetroot sarnie. - Beetroot sarnie? - Oh, yeah. Salt and pepper,
0:10:25 > 0:10:27lovely bit of fresh white bread, you can't beat it.
0:10:27 > 0:10:30- On white bread?- White.- You like this white-red combination, don't you?
0:10:30 > 0:10:33You don't get a waistline like mine by eating wholemeal bread.
0:10:33 > 0:10:37He's not sure of his cooking techniques.
0:10:37 > 0:10:39He's got a bright red colour round a white piece of fish,
0:10:39 > 0:10:43so if it bleeds at all, he could have a bit of a messy dish on his hands.
0:10:46 > 0:10:49After a starter that was big on quirky ideas
0:10:49 > 0:10:52but low on gastronomy, returning contender Steph's determined
0:10:52 > 0:10:55to showcase her skill with a consomme of Whitby crab.
0:10:55 > 0:10:58The dangers are with a crab consomme,
0:10:58 > 0:11:01you can get a very stewy flavour if you're not careful,
0:11:01 > 0:11:04so it is quite a difficult consomme to make.
0:11:06 > 0:11:10Steph almost ruined her last dish by dropping her homemade cheese,
0:11:10 > 0:11:13so this time she's taking every precaution.
0:11:14 > 0:11:17Stephanie, you've got two pans of consomme on the go.
0:11:17 > 0:11:21- I learnt my lesson with the goat's cheese, chef.- Right.
0:11:21 > 0:11:24What I've done is I've really caramelised down the crab bones
0:11:24 > 0:11:27- which I think comes through in the flavour.- Can we have a little try?
0:11:30 > 0:11:31It's crabby.
0:11:31 > 0:11:33Yeah, that's what I'm after.
0:11:33 > 0:11:37- And you are going to pass them through a muslin cloth or something? - Yeah, double or triple muslin.
0:11:37 > 0:11:40Really try and get them as clear as possible.
0:11:42 > 0:11:46It's all about clarity of consomme, if you get that wrong, you might as well not put it out.
0:11:46 > 0:11:49Just say, "Forget it, I'll drink it myself.
0:11:49 > 0:11:51"I won't even bother giving Nigel that."
0:11:51 > 0:11:55If it doesn't clarify, I am struggling and I am in deep water.
0:11:55 > 0:11:58Quite literally I'm in deep, cloudy water
0:11:58 > 0:11:59which is not a good place to be.
0:11:59 > 0:12:03But it's Steph's unusual spin on the brief
0:12:03 > 0:12:05that's really got her rivals talking.
0:12:05 > 0:12:08Your last dish was quite...you know you had
0:12:08 > 0:12:10the props of the Olympics and things like that.
0:12:10 > 0:12:13- Is that what you're going for again? - Well, I'm following it through.
0:12:13 > 0:12:15My whole menu is telling the Olympic story.
0:12:15 > 0:12:19There's going to be a few more twists and turns along the way.
0:12:20 > 0:12:23I'm keeping a few surprises back cos I want the shock,
0:12:23 > 0:12:25I want these guys to have a bit of a...
0:12:25 > 0:12:27"What is she on with?!" You know?
0:12:27 > 0:12:30That kind of shock factor is quite good, really, I think.
0:12:34 > 0:12:36To road test her left field fish course,
0:12:36 > 0:12:39Steph paid a visit to Leeds University to meet
0:12:39 > 0:12:43elite Yorkshire tri-athletes Alistair and Jonathan Brownlee.
0:12:44 > 0:12:47Having won first and second place in last year's World Championships,
0:12:47 > 0:12:51these two brothers are hotly tipped for 2012 glory
0:12:51 > 0:12:54and know exactly what it takes to win.
0:12:54 > 0:12:56My task is to push myself to the limit,
0:12:56 > 0:12:58to do something groundbreaking,
0:12:58 > 0:13:00something that hasn't been done before.
0:13:00 > 0:13:03How do you two push yourselves to the limit?
0:13:03 > 0:13:07Well, normally the most important thing for everyone involved in sport is a goal
0:13:07 > 0:13:09cos then, when you get those hard days training,
0:13:09 > 0:13:10when it's freezing cold,
0:13:10 > 0:13:13you've got something to aim for so it feels worthwhile.
0:13:13 > 0:13:16I'm here to find a bit of inspiration from you chaps
0:13:16 > 0:13:21on what it really takes to cook food for an Olympian.
0:13:21 > 0:13:23Food actually plays an important part of your life,
0:13:23 > 0:13:25both to keep yourself healthy and fuelled,
0:13:25 > 0:13:26and for motivation as well.
0:13:26 > 0:13:30The Olympic feast won't just honour Britain's best athletes
0:13:30 > 0:13:34but the family and friends who have helped their dreams come true.
0:13:34 > 0:13:36Steph's keen to talk to the boys' mum Cath about raising not one,
0:13:36 > 0:13:39but two Olympic hopefuls.
0:13:39 > 0:13:41Are these your boys, here?
0:13:41 > 0:13:44That's Alistair winning his first World Championship.
0:13:44 > 0:13:49That's Alistair and Jonathan recently in Lausanne.
0:13:49 > 0:13:52Jonathan beat Alistair in the sprint championship.
0:13:52 > 0:13:56You must be the proudest mum in the whole of Yorkshire.
0:13:56 > 0:13:59- Of course we're very proud but to me they're just my sons.- Oh!
0:13:59 > 0:14:03And we still very much do a lot as a family.
0:14:03 > 0:14:05They come home maybe two or three times a week to eat at home.
0:14:05 > 0:14:07Nothing tastes as good as Mum's cooking!
0:14:07 > 0:14:10No, and eating's very important for them
0:14:10 > 0:14:11so they're going to enjoy all of this!
0:14:11 > 0:14:14Steph's revealing the concept of her unique fish course
0:14:14 > 0:14:15to the Brownlee family.
0:14:17 > 0:14:20We've got some different sense inhibitors here.
0:14:20 > 0:14:24The idea is to just try and take a sense away and how it changes
0:14:24 > 0:14:27when you eat the food.
0:14:27 > 0:14:30It's all right to take the goggles off now, Jonathan!
0:14:30 > 0:14:33It's nice - I've never had food that crackles before.
0:14:33 > 0:14:35It does feel very different when you've got the goggles on.
0:14:35 > 0:14:37It tastes, in some ways, sweeter
0:14:37 > 0:14:40and I can taste the crab more when I've got the goggles on.
0:14:40 > 0:14:44Thank you very much for letting me come in here and try out my dish.
0:14:44 > 0:14:46And good luck, guys, in the Olympics! Thank you.
0:14:46 > 0:14:49Right, who's going to do the washing-up?!
0:14:52 > 0:14:57Back in the kitchen, the two new boys are eager to pick Steph's brains about her experience.
0:14:57 > 0:15:01- Was that quite nerve-racking cooking in their house? - Well, it is actually.
0:15:01 > 0:15:04You know, you're at home with the Olympians.
0:15:04 > 0:15:06It's quite something, really.
0:15:06 > 0:15:08It's quite a discipline, the triathlon, very demanding.
0:15:08 > 0:15:11Oh, the stamina that those guys have!
0:15:11 > 0:15:13It's a bit like doing the Great British Menu.
0:15:13 > 0:15:15- Yeah!- You need to have a lot of stamina, don't you?
0:15:15 > 0:15:19And if you don't do so well on one, you've got to pick it up on the next one.
0:15:19 > 0:15:22Frontrunner Charlie's all too aware that Steph and Colin
0:15:22 > 0:15:26are both desperate to make up lost ground.
0:15:26 > 0:15:30Watching these guys, they're bringing some stuff to the plate today.
0:15:30 > 0:15:33I'm a bit concerned cos I don't seem to be rocking it quite as much as them.
0:15:33 > 0:15:35I'm hoping I'm not going too safe with this dish.
0:15:37 > 0:15:40I'm just head down, not talking to anyone, just do what I need to do,
0:15:40 > 0:15:44get my points back up and then I can...ha...breathe a bit more.
0:15:44 > 0:15:47But, no, at the moment, this is serious stuff!
0:15:48 > 0:15:50Having been criticised for rushing his starter,
0:15:50 > 0:15:54Colin's building his elaborate dish well in advance using sour cream,
0:15:54 > 0:15:59compressed cucumber, pomegranate and purple potato rocks.
0:15:59 > 0:16:04But it's Colin's innovative idea for creating water
0:16:04 > 0:16:05that's caught Nigel's eye.
0:16:05 > 0:16:07Having added agar agar to a seaweed stock,
0:16:07 > 0:16:10he's creating a clear sheet to cover his seabed.
0:16:11 > 0:16:13That's the idea - it gives the ripple effect
0:16:13 > 0:16:15but also breaking into that
0:16:15 > 0:16:18you're forcing also to have the dashi flavours there.
0:16:18 > 0:16:22- That looks delightfully colourful and fresh.- Light, yeah.
0:16:23 > 0:16:25Colin has absolutely learnt
0:16:25 > 0:16:29that you can't be complacent in this competition.
0:16:29 > 0:16:32We're talking about being at the top of your game.
0:16:32 > 0:16:34We're still not there yet,
0:16:34 > 0:16:36but I've big hopes for this dish from Colin.
0:16:38 > 0:16:41Returning contender Steph's dish is MUCH simpler,
0:16:41 > 0:16:43but she too has some tricks up her sleeve.
0:16:43 > 0:16:46She's roasting peppers to garnish her gurnard which will be
0:16:46 > 0:16:50topped with popping candy for a quirky twist.
0:16:50 > 0:16:53Popping candy - an unusual ingredient to use with a fish dish.
0:16:53 > 0:16:58That could really be a big plus or a big negative.
0:17:00 > 0:17:04For now, it's underdog, Colin, that everyone's watching.
0:17:06 > 0:17:08He's first to plate up.
0:17:08 > 0:17:11But, with his monkfish crackers already out of the fryer,
0:17:11 > 0:17:12and time left on the clock,
0:17:12 > 0:17:15he's got suspiciously little left to do.
0:17:15 > 0:17:17Colin, you're looking ready there, mate.
0:17:17 > 0:17:20- I'm five minutes ahead. - Five minutes early?
0:17:20 > 0:17:23- I'm just ready to get going. - Five minutes early?!
0:17:23 > 0:17:24That's what we like to hear!
0:17:24 > 0:17:26Kind of.
0:17:26 > 0:17:28To complete the dish,
0:17:28 > 0:17:32Colin whizzes up digestive biscuits with anchovy flavouring,
0:17:32 > 0:17:34to create a sandy beach, alongside his seabed.
0:17:34 > 0:17:37He fries off his mullet on parchment paper,
0:17:37 > 0:17:42and Colin's elaborate fish course hits the pass.
0:17:42 > 0:17:44- Charlie.- I'm on my way, chef.
0:17:44 > 0:17:46We need you at the pass, Charlie.
0:17:46 > 0:17:50But Colin's early finish means Charlie is needed to taste,
0:17:50 > 0:17:53just as he's attempting to set his beetroot jelly.
0:17:55 > 0:17:58- Guys, what do you think? - It looks stunning.- It looks grand.
0:17:58 > 0:18:01- Shall, we try it, Colin?- Yes. - Come on, then.
0:18:01 > 0:18:04Colin's crafted a visual spectacle.
0:18:04 > 0:18:08But does it break boundaries for excellence and innovation?
0:18:08 > 0:18:10You've got lots going on there.
0:18:10 > 0:18:12Are you pleased and comfortable you've got everything
0:18:12 > 0:18:14to the standard you wanted?
0:18:14 > 0:18:16I am. What I like about this dish, it's an assembly job.
0:18:16 > 0:18:19So you can be quite confident it's been cooked properly.
0:18:19 > 0:18:22The gel's different, isn't it?
0:18:22 > 0:18:25The gel is different.
0:18:27 > 0:18:30Colin, are you happy with the cooking degree of the fish?
0:18:30 > 0:18:34- Is that cooked enough for you? - Um...
0:18:34 > 0:18:36If anything, it's probably a touch under.
0:18:36 > 0:18:39This is his consomme. It's quite dark.
0:18:42 > 0:18:45- I hope mine's better. - SHE LAUGHS
0:18:45 > 0:18:47It's interesting that you're serving the consomme
0:18:47 > 0:18:50in the shot glass. Is that something new?
0:18:50 > 0:18:53Something to wash the mouth down. Also, through the glass, you can see
0:18:53 > 0:18:55the clarity and, of course, finish with the crisps as well.
0:18:55 > 0:18:59They took a bit of work. Pleased they add the texture you wanted?
0:18:59 > 0:19:02Yeah, they're very, very crisp, um, that's exactly what I wanted.
0:19:02 > 0:19:05I don't think they can get crispier. They're light and disappear.
0:19:05 > 0:19:08Don't know about that. I don't think it needs that.
0:19:08 > 0:19:09I think that, on its own, would be enough.
0:19:09 > 0:19:12Is this dish the dish for the Olympic banquet?
0:19:12 > 0:19:15I think it's a strong dish, strong enough to go all the way.
0:19:15 > 0:19:18Are you worried, Charlie, when you see this dish?
0:19:18 > 0:19:21- Yes and no. You're never certain, really, are you?- Yeah.
0:19:22 > 0:19:25So that went well as well, you know.
0:19:25 > 0:19:29For this, I'd be very happy with an eight. Ideally, I'd like to be
0:19:29 > 0:19:33not bottom, so just get me the numbers over the bottom and I'll be happy with that.
0:19:33 > 0:19:36Anything less and I'm in trouble for my next course.
0:19:38 > 0:19:42But Colin's already in trouble with one of his rivals.
0:19:42 > 0:19:45I tell you what, if you're going to stick something up early again,
0:19:45 > 0:19:47can you just give me a heads up, maybe?
0:19:47 > 0:19:50Just completely trashed my jelly on that one
0:19:50 > 0:19:53- and had to go back to scratch, but...- Really? Why, what happened?
0:19:53 > 0:19:56Er, just I kind of rushed getting the, er, the setting agent into it
0:19:56 > 0:19:59and I just didn't get time to nurture it properly.
0:20:01 > 0:20:06Charlie must now make a new batch of beetroot jelly against the clock.
0:20:06 > 0:20:10Luckily for him, Steph's next to the pass.
0:20:10 > 0:20:13With Nigel watching like a hawk,
0:20:13 > 0:20:15she pours her clarified consomme into jugs
0:20:15 > 0:20:19and removes her simply-poached gurnard from its vacuum pack.
0:20:19 > 0:20:23Then dresses her bowl with pearl barley and roasted peppers
0:20:23 > 0:20:28before garnishing the fish with dill and wood sorrel.
0:20:28 > 0:20:30She adds the popping candy
0:20:30 > 0:20:32and, with her secret props already on the pass,
0:20:32 > 0:20:35it's time to reveal her unique concept.
0:20:35 > 0:20:39The idea of this course is that everybody gets their prop first
0:20:39 > 0:20:40and then out comes the dish.
0:20:40 > 0:20:43So you just pour on the consomme and go for it.
0:20:43 > 0:20:47- So each person gets one of these props?- Yeah.- Shall we taste?
0:20:47 > 0:20:49- I think so.- Let's go.
0:20:49 > 0:20:54Steph's gone out on a limb to create a unique sensory experience,
0:20:54 > 0:20:57but has she taken innovation too far?
0:20:57 > 0:21:00- Right...- Oh!- OK, let's get it on.
0:21:00 > 0:21:02- NASALLY:- I can't talk now!- Yeah!
0:21:05 > 0:21:08- OK, shall we pour? - I don't know, I can't see.
0:21:08 > 0:21:10Do you taste anything, Chef?
0:21:10 > 0:21:14- Well, I can taste the same, but I can't smell the same.- Hmm.
0:21:14 > 0:21:19So, for me, I'm not sure that actually quite works, Steph.
0:21:19 > 0:21:21Ready, one, two, three...
0:21:22 > 0:21:24Is the experience being enriched
0:21:24 > 0:21:26or are we detracting from the experience?
0:21:26 > 0:21:29You're almost detracting from it to then release
0:21:29 > 0:21:31the inhibitor to get the full thing.
0:21:31 > 0:21:35- That's the plan.- Right. - Yeah, that's the plan.
0:21:35 > 0:21:38It's better with the goggles off. When you've got the goggles on,
0:21:38 > 0:21:41you're not seeing the individual ingredients. It was one flavour.
0:21:44 > 0:21:47Are you happy with the depth of flavours that you've got there
0:21:47 > 0:21:49from the consomme and the fish?
0:21:49 > 0:21:53I think the consomme is nice and powerful and well seasoned.
0:21:53 > 0:21:55The fish, again, well seasoned
0:21:55 > 0:21:58and adds a kind of meaty texture to the dish.
0:21:58 > 0:22:01I'm quite surprised about the consomme.
0:22:01 > 0:22:04Really, I was expecting a lot stronger. A lot stronger flavour.
0:22:04 > 0:22:07- You've got your popping candy on there.- Uh-huh.- Does it work for you?
0:22:07 > 0:22:11It has that theatre and, obviously, when you can't see,
0:22:11 > 0:22:13you follow the noise with your spoon.
0:22:13 > 0:22:15I always like that sense of crackling.
0:22:15 > 0:22:18But when you have something very delicate like this fish,
0:22:18 > 0:22:20it interrupts the enjoyment, cos it's crr-crr-crr!
0:22:23 > 0:22:26I'm not sure about that dish. I don't think Nigel liked it.
0:22:26 > 0:22:28I don't think he got it.
0:22:28 > 0:22:30I'm, er... Hmm.
0:22:30 > 0:22:32I think that's bombed! SHE LAUGHS
0:22:32 > 0:22:36Last to the pass is front runner Charlie who's up against it,
0:22:36 > 0:22:39having been forced to remake his beetroot jelly.
0:22:39 > 0:22:43Hand blender plugged in, get liquidiser out of my way...
0:22:43 > 0:22:46- Your monkfish is looking good. - Yeah, you know, it's come together.
0:22:46 > 0:22:50The only thing, really, is my jelly. Hey-hey!
0:22:50 > 0:22:53By the power of Grayskull, I think I've pulled it off.
0:22:55 > 0:22:59Charlie's jelly has set, but has the setback put him off his stride?
0:22:59 > 0:23:01What time are you plating up?
0:23:01 > 0:23:03In one minute, I'll be on the pass, hopefully.
0:23:03 > 0:23:06I'm not sure where I've put my cauliflower puree.
0:23:06 > 0:23:09Not a moment too soon,
0:23:09 > 0:23:13Charlie dresses his plates with a swipe of the puree,
0:23:13 > 0:23:17adding blanched sea radish, fried cauliflower and beetroot dressing.
0:23:17 > 0:23:22And tops off his marinated monkfish with the rescued jelly.
0:23:24 > 0:23:29He thinks it's a plate packed with innovative flavours, but will Nigel?
0:23:29 > 0:23:32Charlie, you've cooked like an Olympic athlete today.
0:23:32 > 0:23:35- Shall we go and try it? - Yeah, definitely.- Come on, then.
0:23:35 > 0:23:39Charlie got his classic monkfish with a twist
0:23:39 > 0:23:43to the pass against the odds, but is it a groundbreaking dish?
0:23:48 > 0:23:52From a point of view of having something special and unique about it,
0:23:52 > 0:23:55- where do you think you are? - I think it's the monkfish.
0:23:55 > 0:23:58The nice marinade and the way it's cooked down and then
0:23:58 > 0:24:02bringing in that sort of peppery, slightly bitter leaf underneath using the sea radish.
0:24:02 > 0:24:05For a banquet, that's a lot of things to put on a plate.
0:24:05 > 0:24:07- It's more like a restaurant dish to me.- Yeah.
0:24:07 > 0:24:08And your monkfish -
0:24:08 > 0:24:11- how do you feel that's cooked? - I'm happy with that.- Yeah?- Yeah.
0:24:11 > 0:24:14- It's just cooked.- I'd say it's just on the point. For me, actually,
0:24:14 > 0:24:19I think the water bath might've, er, God bless me, actually worked.
0:24:19 > 0:24:23The monkfish - very soft. I love you can taste the beetroot as well.
0:24:23 > 0:24:26If he's never used a water bath before, I think he's done OK.
0:24:26 > 0:24:29Your jelly looks OK now. You had a few problems, did you,
0:24:29 > 0:24:32- on the way with it? - Yeah, unfortunately, it's probably
0:24:32 > 0:24:34more brittle than I wanted. It's a rushed batch.
0:24:34 > 0:24:37I may have gone overkill on the setting agent to get it done on time.
0:24:37 > 0:24:41- So, on this dish, do you think it's a gold medal winner?- A great dish,
0:24:41 > 0:24:43but is it Olympic in its efforts? I'm not sure.
0:24:43 > 0:24:46CHARLIE: I don't think I've let myself down there.
0:24:46 > 0:24:49Even with the little hiccup there last-minute,
0:24:49 > 0:24:50I think I might've just kept...
0:24:50 > 0:24:53I might just be keeping my nose ahead.
0:24:53 > 0:24:55Here's hoping and praying at any rate.
0:24:56 > 0:25:01All three dishes tasted, the chefs face an anxious wait.
0:25:01 > 0:25:04It's an all-too familiar feeling for returning contender Steph.
0:25:04 > 0:25:07So far, second time in, is it any easier? Does it feel better?
0:25:07 > 0:25:10- I think this is harder than last year.- Why's that?
0:25:10 > 0:25:12I think that's, I don't know, possibly you two.
0:25:12 > 0:25:14I don't know.
0:25:14 > 0:25:17- For you, it must be all right, cos you're ahead.- It blooming isn't,
0:25:17 > 0:25:20cos you're all the time having to be really careful you don't slip up.
0:25:20 > 0:25:21- Yeah, yeah. - You know, if anything, for me,
0:25:21 > 0:25:24I've probably been more on edge today than I was yesterday.
0:25:24 > 0:25:28In the starter, Charlie bagged the top score of seven.
0:25:28 > 0:25:30With Steph on five and Colin on four,
0:25:30 > 0:25:32can either of them overtake him?
0:25:40 > 0:25:41End of day two.
0:25:45 > 0:25:49We'll start with you, Colin. Your mullet on the seabed
0:25:49 > 0:25:53looked beautiful and I think, just overall,
0:25:53 > 0:25:59the way that you plated the dish made it an exciting dish.
0:25:59 > 0:26:03Your fish just slightly, for me, slightly undercooked.
0:26:06 > 0:26:08Steph...
0:26:09 > 0:26:12Steph, I'm going to ignore the gimmicks, cos I don't think
0:26:12 > 0:26:14they really fit and I'm going to just judge the food.
0:26:14 > 0:26:17The consomme was lovely and delicate
0:26:17 > 0:26:21and the fish was cooked, you know, spot on.
0:26:21 > 0:26:27The dish, for me, was a little bit simple in overall...
0:26:27 > 0:26:28and that popping candy...
0:26:30 > 0:26:33..popped and blew it for me. It didn't work.
0:26:35 > 0:26:38Charlie, your beetroot marinaded monkfish
0:26:38 > 0:26:42with cauliflower and sea radish. The dish was executed well.
0:26:42 > 0:26:46I was a little bit concerned that your beetroot
0:26:46 > 0:26:49might bleed into your cauliflower and it didn't do.
0:26:49 > 0:26:52A bit more oomph needed,
0:26:52 > 0:26:55I think, in the overall dish from a seasoning point of view.
0:26:56 > 0:26:58OK, so to the scores.
0:27:00 > 0:27:04Colin, for your mullet on the seabed...
0:27:04 > 0:27:06I'm giving you...
0:27:07 > 0:27:09..eight out of ten.
0:27:10 > 0:27:12Steph...
0:27:12 > 0:27:15for your seafood...
0:27:18 > 0:27:21..I'm giving you six out of ten.
0:27:21 > 0:27:27Charlie, for your monkfish and beetroot...
0:27:27 > 0:27:29I'm giving you...
0:27:29 > 0:27:32seven out of ten.
0:27:33 > 0:27:36- Thank you.- Chef.
0:27:36 > 0:27:41- Well done, mate.- Yeah, well done there.- Well done.- Thank you.
0:27:41 > 0:27:44Oh... I knew that bombed.
0:27:44 > 0:27:49So two courses in, Charlie's clung onto his two-point lead on 14,
0:27:49 > 0:27:51Colin surged into second on 12,
0:27:51 > 0:27:54leaving Steph in the danger zone on 11.
0:27:54 > 0:27:56I'm really pleased about being actually in the lead
0:27:56 > 0:27:58and I just want to keep hold of that, to be honest,
0:27:58 > 0:28:00cos it's a bit of a psychological battle.
0:28:00 > 0:28:03There's no point trying to work out who's going to be first and second.
0:28:03 > 0:28:07You've got to do your own thing, trust your food and get on with it.
0:28:07 > 0:28:10At the minute, I'm trailing behind and it's not a good place to be.
0:28:10 > 0:28:13I need to get some serious points on the main course,
0:28:13 > 0:28:15otherwise I am in trouble.
0:28:16 > 0:28:21In tomorrow's main course, Steph's facing an uphill struggle.
0:28:21 > 0:28:25- I'm a bit worried...- I'm OK.- ..that you really misunderstood the brief.
0:28:25 > 0:28:27She'll stop at nothing to get back on track.
0:28:27 > 0:28:30It's getting white hot now. If I get any grief off those boys!
0:28:30 > 0:28:33I'm coming back fighting. The moon has not gone yet.
0:28:41 > 0:28:45Subtitles by Red Bee Media Ltd