0:00:01 > 0:00:05'Three of the North East's top-flight chefs are fighting hammer and tongs
0:00:05 > 0:00:10'to cook ground-breaking food for a show stopping Olympic feast.
0:00:13 > 0:00:16'Yesterday, ambitious Colin McGurran's dazzling fish dish
0:00:16 > 0:00:19'piled the pressure on frontrunner, Charlie Lakin.'
0:00:19 > 0:00:21We need you at the pass, Charlie.
0:00:21 > 0:00:24'While returning contender Stephanie Moon had a rude awakening.'
0:00:24 > 0:00:28For me, I'm not sure whether that actually quite works, Steph.
0:00:28 > 0:00:31SHE GROANS I knew that bombed.
0:00:31 > 0:00:33'Today, it's the main course,
0:00:33 > 0:00:36'and former champion Nigel Howarth's got tough talk for Steph.'
0:00:36 > 0:00:39I'm just a little bit worried that you've misunderstood the brief.
0:00:39 > 0:00:41I think I have.
0:00:41 > 0:00:44- 'Can she hit the mark and bring it back from the brink?'- Bring it on!
0:00:44 > 0:00:47'Or will her rivals scupper her chances?'
0:00:47 > 0:00:49Oi! Hey, hey, hey, hey!
0:00:49 > 0:00:52'She'll be giving them both barrels to stop them in their tracks.'
0:00:52 > 0:00:55It's Nigel's signature dish, isn't it, black pudding.
0:00:55 > 0:00:57- You're a brave man, doing that. - Didn't know that.
0:00:57 > 0:01:01It's getting white hot, now. If I get any grief off those boys...
0:01:01 > 0:01:04I'm coming back fighting. The Moon has not gone yet.
0:01:15 > 0:01:18'In honour of the awe-inspiring feats of Olympian athletes,
0:01:18 > 0:01:21'the chefs have toiled over innovative menus
0:01:21 > 0:01:23'that push their discipline onto new heights.'
0:01:23 > 0:01:27I hope they come up with a dessert that I feel is truly ground-breaking.
0:01:27 > 0:01:29Wow! That's immense, isn't it?
0:01:29 > 0:01:31'Now, two courses down, leader of the pack, Charlie,
0:01:31 > 0:01:33'needs to watch his back.'
0:01:33 > 0:01:36- Mr Consistency, here, seven out of seven.- Yeah, yeah. He is.
0:01:36 > 0:01:39Always quite nice to know you've prepared a bit more, with you guys.
0:01:39 > 0:01:42Looking at that board does me no favours,
0:01:42 > 0:01:46but I feel it's all to play for, still. I don't think you boys should be relaxing too much.
0:01:46 > 0:01:48Oh, no. Definitely not.
0:01:48 > 0:01:51I think Nige, you know, he's very difficult with his scoring.
0:01:51 > 0:01:55Nigel, he wants to do the region proud, he wants to pick the best chef on the day,
0:01:55 > 0:01:59and I think what we have to do now, is we have to show him what we're made of.
0:01:59 > 0:02:02We have to raise the bar to the roof, really, don't we?
0:02:03 > 0:02:05'After a disappointing starter,
0:02:05 > 0:02:09'experimental chef Colin McGurran went from zero to hero in the fish course,
0:02:09 > 0:02:12'and he hopes he's now on a winning streak.'
0:02:12 > 0:02:15I think Charlie's the one to beat, today.
0:02:15 > 0:02:17He is a few points ahead. I really need to catch up.
0:02:17 > 0:02:20I'm feeling very strong this morning. I'm ready to nail these dishes.
0:02:22 > 0:02:26- What are you cooking for us, Colin? - Well, Nigel, I'm going to do something
0:02:26 > 0:02:29that is relatively familiar to all. It's pork and apple.
0:02:29 > 0:02:34We have the head, which we're going to take off the jowls.
0:02:34 > 0:02:37- We're going to braise them, so it's very, very soft and tender.- Yeah.
0:02:37 > 0:02:41I'm going to take the skin off and make a crackling. Everyone enjoys crackling.
0:02:41 > 0:02:43- Right.- Then I'm going to smoke the jowl in hay.
0:02:43 > 0:02:46We're going to make a black pudding from the blood.
0:02:46 > 0:02:49- It's your pig's blood, there. - That's the blood we're going to use.
0:02:49 > 0:02:52- Using fresh pig's blood? - Fresh pig's blood, yes.- Mmm.
0:02:52 > 0:02:54So, what's new and daring about this dish, Colin?
0:02:54 > 0:02:58The thing that's new about this is the way we're going to present the apples.
0:02:58 > 0:03:01There is going to be an element of surprise on the presentation,
0:03:01 > 0:03:03- which is quite good to wait. - You're not going to tell me?
0:03:03 > 0:03:05I think it's best to wait to the end.
0:03:05 > 0:03:08OK. It's very close, Colin. There's a few points between you.
0:03:08 > 0:03:11- How are you feeling about that? - I'm not thinking about that today.
0:03:11 > 0:03:15There's no negative thoughts, today. I'm very conscious about getting this dish right.
0:03:15 > 0:03:17I'm only looking for first place.
0:03:17 > 0:03:19- Best of luck, Colin. - Thank you very much.
0:03:20 > 0:03:25'So Colin's keeping his ground-breaking element under wraps.
0:03:25 > 0:03:28'But what are Nigel's first impressions?'
0:03:28 > 0:03:31Colin's cooking a pig's head.
0:03:31 > 0:03:34For some people, that might go, "Urgh!"
0:03:34 > 0:03:37But, for me, that's exciting.
0:03:37 > 0:03:41I think one thing he has to be careful of is the fat content of the pig's jowl.
0:03:41 > 0:03:44He's got to make sure he cooks that, he gets it crispy,
0:03:44 > 0:03:47that he really does the dish proud.
0:03:47 > 0:03:51'Next up, and currently in front, is Charlie Lakin,
0:03:51 > 0:03:55'whose classics with a twist have won him steady scores of seven so far.'
0:03:55 > 0:03:58Two points ahead going into the main course, you've got to be confident,
0:03:58 > 0:03:59so really I just want to push on
0:03:59 > 0:04:02and get as far ahead as I possibly can.
0:04:03 > 0:04:06- Charlie.- Morning, chef. - How are you?- Yeah, not too bad.
0:04:06 > 0:04:08Reasonably confident.
0:04:08 > 0:04:11How much do you really want to get to the Olympic banquet?
0:04:11 > 0:04:14This course is always the one that everyone wants to take
0:04:14 > 0:04:17to the final banquet, and obviously this time, for the Olympics.
0:04:17 > 0:04:19What are you cooking for us today, Charlie?
0:04:19 > 0:04:23I'm doing Dexter beef, with snails and wild garlic.
0:04:23 > 0:04:26You've got some massive flavours going on. This is prime Dexter beef.
0:04:26 > 0:04:29- That's fillet.- That's fillet. We've got a nice piece of blade, there,
0:04:29 > 0:04:33and then we've got some wild garlic, which I'm going to make a little puree with.
0:04:33 > 0:04:38What aspect of your dish, Charlie, is going to be that special ingredient,
0:04:38 > 0:04:41that special part of the dish that's going to get you through?
0:04:41 > 0:04:43These little fellas. I think it's going to be my snails
0:04:43 > 0:04:46that's going to bring the difference to the plate.
0:04:46 > 0:04:49I reckon, a little cheeky trick with the snails that I've got up my sleeve.
0:04:49 > 0:04:52- A little cheeky trick? Best of luck, Charlie.- Cheers, chef.
0:04:52 > 0:04:56'Charlie's also keeping his cards close to his chest,
0:04:56 > 0:04:58'but can humble sails transform traditional beef
0:04:58 > 0:05:01'into a world-beating dish?'
0:05:01 > 0:05:03It's quite a rustic combination.
0:05:03 > 0:05:07He's got to make sure that he brings finesse to the forefront.
0:05:07 > 0:05:11He needs to reach those dizzy heights fit for an Olympic banquet.
0:05:11 > 0:05:14'In last place is returning contender, Stephanie Moon,
0:05:14 > 0:05:19'whose quirky, Olympic-themed dishes have so far left Nigel cold.'
0:05:19 > 0:05:24My interpretation of the brief has maybe put me on the back foot.
0:05:24 > 0:05:27But you take a hit, you know, you come back fighting.
0:05:27 > 0:05:30The Yorkshire grit is out, and it's ready to cook.
0:05:31 > 0:05:36- Good to see you.- Yeah. - What are you cooking for us today?
0:05:36 > 0:05:39Well, I'm RE-VEALING the team spirit today, Nigel,
0:05:39 > 0:05:43with some Great British rose veal, and rubbing the veal with some hyssop,
0:05:43 > 0:05:48which is an old-fashioned British herb that we've forgotten all about.
0:05:48 > 0:05:51- I love hyssop. - Mmm. It's lovely, isn't it?
0:05:51 > 0:05:54So what's new and innovative about your dish?
0:05:54 > 0:05:57- Well, the way I'm cooking it is very innovative and new.- Right.
0:05:57 > 0:06:02I'm using a bit of a special barbecue.
0:06:02 > 0:06:07And I'm smoking the veal in some cherry wood chips.
0:06:07 > 0:06:11And I'm doing a potato cake with oxtail
0:06:11 > 0:06:16and I've kind of got the whole of the Team Great Britain in the potato cake.
0:06:16 > 0:06:20I've got the Great British beef, I've got the leeks of Wales,
0:06:20 > 0:06:24some Scotch porridge oats, and the potatoes of Ireland.
0:06:24 > 0:06:27No goggles, no nose pegs?
0:06:27 > 0:06:29No, those... I think that was a stage too far.
0:06:29 > 0:06:32I'm seriously back on my game, now.
0:06:32 > 0:06:35'So Steph is prioritising taste and execution
0:06:35 > 0:06:37'over Olympic gimmicks, this time.
0:06:37 > 0:06:40'But that doesn't mean her dish is without risks.'
0:06:40 > 0:06:44The one thing she has to be careful with, is she's smoking the veal.
0:06:44 > 0:06:47If she over smokes it, it could kill the dish.
0:06:54 > 0:06:56'Cooking under way, Steph knows she's got a fight on her hands
0:06:56 > 0:06:58'after her disastrous fish course.
0:06:58 > 0:07:01'As she gets stuck into the beer braised oxtail
0:07:01 > 0:07:04'for her Team GB croquettes,
0:07:04 > 0:07:06'her rivals aren't cutting her any slack.'
0:07:06 > 0:07:08Oi! Hey, hey, hey, hey!
0:07:08 > 0:07:10That's BLEEP good stuff, is that!
0:07:10 > 0:07:12You cheeky monkey! Right.
0:07:12 > 0:07:14You trying to put me behind time, chef?
0:07:14 > 0:07:17I know you like a drink, but that takes the mick. That's taking the mick.
0:07:18 > 0:07:21'Innovator Colin's staying out of the banter,
0:07:21 > 0:07:24'trimming the fat and the skin from his braised pig's jowls.
0:07:24 > 0:07:28'After a slow start, his creative fish course proved him a force to be reckoned with,
0:07:28 > 0:07:31'and the blood, sweat and tears are starting to show.'
0:07:31 > 0:07:35Colin, you've got a bit of blood on your forehead, there.
0:07:35 > 0:07:38Oh! It's all this...
0:07:38 > 0:07:40- What's that?- Pig's blood. - Pig's blood?- Fresh pig's blood.
0:07:40 > 0:07:42Fresh pig's blood. Wow!
0:07:43 > 0:07:45'Colin is using the blood to make black pudding,
0:07:45 > 0:07:49'which his rivals hope is a major strategic error.'
0:07:49 > 0:07:51Black pudding? How do you think it's going to go down?
0:07:51 > 0:07:54It's Nigel's signature dish, isn't it, black pudding?
0:07:54 > 0:07:56- Didn't know that. - You're a brave man, doing that.
0:07:56 > 0:07:59- He's going to be watching that one, I bet.- He's going to be on that.
0:07:59 > 0:08:01I've never made black pudding with fresh blood,
0:08:01 > 0:08:03I've always made it with the dried blood.
0:08:03 > 0:08:06Using fresh blood is a very sensitive product.
0:08:06 > 0:08:09So if you warm it up too quick or cool it down too fast
0:08:09 > 0:08:12it'll split and curdle, so it's a very fragile ingredient.
0:08:12 > 0:08:13You have to really take care.
0:08:13 > 0:08:17'Colin's risky plan hasn't escaped Nigel's notice.'
0:08:17 > 0:08:21- What temperature you cooking that at? - Going to go to 80 degrees for five minutes.
0:08:21 > 0:08:2580 degrees in five minutes. OK. Cos, of course, it will curdle, won't it, if it goes...
0:08:25 > 0:08:28- Yeah, I've got to be careful with that.- I like black pudding, Colin.
0:08:28 > 0:08:30I know, you're a fan of that.
0:08:30 > 0:08:33- I only just found out.- Right. - I thought, "Right, OK."
0:08:33 > 0:08:36Colin's doing black pudding, and black pudding is my signature dish,
0:08:36 > 0:08:39so I'll be watching very closely how he makes the black pudding,
0:08:39 > 0:08:43how he executes it. And I'm hoping for big flavours.
0:08:44 > 0:08:49'Frontrunner Charlie is prepping two classic cuts of Dexter beef.
0:08:49 > 0:08:51'His rivals are curious about his seemingly simple dish.'
0:08:51 > 0:08:55What is ground-breaking and Olympic worthy on this dish?
0:08:55 > 0:08:58Well, for me, it's really the snails that I think is quite
0:08:58 > 0:09:01an interesting thing to put out there on the plate for the Olympics.
0:09:01 > 0:09:05It's one of the slowest creatures in the world.
0:09:05 > 0:09:08That's quite a controversial thing, to cook snails.
0:09:08 > 0:09:13Well, you know, going to the brief, bringing it to that next level, giving them something different.
0:09:13 > 0:09:15You know, in Charlie's dish, he's got snails.
0:09:15 > 0:09:17They're a nightmare to cook.
0:09:17 > 0:09:21You get them wrong, you could bounce them like a squash ball. So you have to be very careful.
0:09:21 > 0:09:24'Charlie's planning to serve his snails with bone marrow
0:09:24 > 0:09:26'in the from of breadcrumbed croquettes,
0:09:26 > 0:09:29'and he's now revealing his big idea to Nigel.'
0:09:29 > 0:09:33All I've done is just quickly roasted bone marrow, just got it to just cooked.
0:09:33 > 0:09:36Popped it out the bone, chilled it and beat it down
0:09:36 > 0:09:39- so you get a nice, smooth buttery texture.- Yeah.
0:09:39 > 0:09:41I've sweated a few shallots down,
0:09:41 > 0:09:44chopped some parsley, minced down the snails through it.
0:09:44 > 0:09:47- I'm just going to chill it off. - You actually minced the snails in it, yeah?
0:09:47 > 0:09:49Yeah, the snails have been chopped through it.
0:09:49 > 0:09:52So my idea is, you crack it open on the plate. I'm doing two sizes.
0:09:52 > 0:09:56- It almost, like, melts on the plate? - Yeah, so it's bringing a sauce element to the plate.
0:09:56 > 0:10:00One of the surprise elements of his dish is the snail croquettes,
0:10:00 > 0:10:03but it's more of a, sort of a melting croquette,
0:10:03 > 0:10:06so when you break into that, that's going to be the sauce.
0:10:06 > 0:10:09I think that's Charlie's real secret ingredient.
0:10:09 > 0:10:12Whether it works, we'll have to see.
0:10:12 > 0:10:15It's all to do with them snails. They've got to be spot on, I feel.
0:10:15 > 0:10:19If they're not right, it's going to be damaging.
0:10:21 > 0:10:25'To source the perfect ingredients for his innovative snail recipe,
0:10:25 > 0:10:27'Charlie headed to Faversham in Kent,
0:10:27 > 0:10:31'where Helen Howard has been breeding edible snails since 2006.'
0:10:31 > 0:10:35- Hello, Helen.- Oh, hello, Charlie. Nice to see you.
0:10:35 > 0:10:39I'm just feeding the babies. These are just three weeks old.
0:10:39 > 0:10:42Oh, wow! And are these a different breed to the wild ones, or are they...?
0:10:42 > 0:10:46They're the same species, but they're a farmed variety.
0:10:46 > 0:10:50- They've been specially selected for particular characteristics.- OK.
0:10:50 > 0:10:53- I hope they do the trick.- Brilliant. Thank you very much. Cheers. - Good luck.
0:10:55 > 0:10:59'Back at his restaurant, Charlie's been perfecting his croquettes
0:10:59 > 0:11:01'to make them worthy of the Olympic feast.'
0:11:01 > 0:11:05Everyone's always quick to think, "They should be grilled with garlic butter,"
0:11:05 > 0:11:10or "Ugh, snails, I'm not eating them." So to put them on there and do something different with them
0:11:10 > 0:11:12is going to give me my ground-breaking edge.
0:11:12 > 0:11:16And when they see that on the plate, are they going to go,
0:11:16 > 0:11:17"I'm not eating that"?
0:11:17 > 0:11:19I think part of trying to be ground-breaking is,
0:11:19 > 0:11:21you've got to make people question what they're eating.
0:11:26 > 0:11:29Bit apprehensive about how this is going to go down,
0:11:29 > 0:11:33but let's get out there and get a bit of feedback.
0:11:33 > 0:11:35'Charlie's staging a blind tasting.
0:11:35 > 0:11:37'Will his customers guess what they're eating?'
0:11:37 > 0:11:40- That's really nice. - Mmm, that's delicious.
0:11:40 > 0:11:43It's very tasty. I'm trying to work out what it is.
0:11:43 > 0:11:46They're actually snail and marrowbone croquettes.
0:11:46 > 0:11:48I wouldn't have guessed. Definitely wouldn't have guessed.
0:11:48 > 0:11:51Oh, I wish you hadn't told me that!
0:11:51 > 0:11:53LAUGHTER
0:11:53 > 0:11:58Eating them off the shells is fiddly, and that is just really, really nice.
0:11:58 > 0:12:01I'm probably more confident with the dish now, actually, in essence,
0:12:01 > 0:12:03cos I've seen other people eat it.
0:12:03 > 0:12:07I think it's right, I think it's hitting the nail on the head for what I'm looking for.
0:12:07 > 0:12:11'Back in the competition, Charlie's braising his blade of Dexter beef in wine,
0:12:11 > 0:12:13'and he's full of fighting talk.'
0:12:13 > 0:12:16I feel it's a bit of a champion dish, cos, you know,
0:12:16 > 0:12:19these are award-winning, champion snails.
0:12:19 > 0:12:23So, a mixture of that, award-winning beef, can't go wrong, really, can I?
0:12:23 > 0:12:27'But across the kitchen, as she prepares hyssop to flavour her smoked rose veal,
0:12:27 > 0:12:30'Steph's confidence is starting to falter.'
0:12:30 > 0:12:33Looking at them, they're so focused, they're so on it.
0:12:33 > 0:12:36I've got to pull out a stonking dish that hopefully
0:12:36 > 0:12:38is going to get me back in the race.
0:12:38 > 0:12:41'After two dishes slated for style over substance,
0:12:41 > 0:12:44'her execution must be spot on, today.'
0:12:44 > 0:12:49Stephanie really needs to concentrate on the quality of her ingredients
0:12:49 > 0:12:51and the quality on the plate.
0:12:51 > 0:12:54Gimmicks have to go to one side.
0:12:54 > 0:12:58The Olympic brief is about perfection on the plate.
0:12:58 > 0:13:01'Nigel's so concerned, he's called Steph aside for a pep talk.'
0:13:01 > 0:13:06- I'm just a little bit worried that you really misunderstood the brief. - No, I'm all right.
0:13:06 > 0:13:09I think in some regards I have.
0:13:09 > 0:13:13I interpreted it that each dish should have a bit of
0:13:13 > 0:13:18Olympic something in it, and that's kind of thrown me a bit off.
0:13:18 > 0:13:20All I can say to you, Steph, is keep your confidence high,
0:13:20 > 0:13:24believe in yourself, because you've got two fantastic ingredients.
0:13:24 > 0:13:27If you pull those off, you've got every opportunity, then,
0:13:27 > 0:13:30with your dessert, to go on and win and go through.
0:13:30 > 0:13:32- Get on with it!- Right-O!
0:13:32 > 0:13:35He could tell I was off my game,
0:13:35 > 0:13:38and I'd like to think I'm back up again, back up on top,
0:13:38 > 0:13:41but I've got a long way to claw back.
0:13:41 > 0:13:44She got two not-so-great scores, she's trailing behind,
0:13:44 > 0:13:48but she's a scrapper, is Steph. I think it's too early to go writing her off.
0:13:49 > 0:13:54'To be back in the running, Steph needs to overtake risk taker, Colin.
0:13:54 > 0:13:57'He's made big claims for a surprise element to his dish,
0:13:57 > 0:14:00'and Nigel's spotted him working on something intriguing.'
0:14:00 > 0:14:05- Colin, what are you doing here? - I'm going to try and create apples on the plate,
0:14:05 > 0:14:10- so we've got a very light apple mouse.- Right. Can I try that?- Yeah, yeah.
0:14:10 > 0:14:13- So is that quite intense? - No, it's delicate.- Delicate.
0:14:13 > 0:14:16It'll be intense by a coating of apple, later on.
0:14:16 > 0:14:19- You can imagine two spheres together to create the apple shape.- OK.
0:14:19 > 0:14:22That's then dipped into liquid nitrogen, and then it's going to be
0:14:22 > 0:14:24dipped into an intense, apple flavoured gel.
0:14:24 > 0:14:28So we're talking about, it's minus 200, isn't it?
0:14:28 > 0:14:30196, yeah.
0:14:30 > 0:14:33So you're blast chilling it really quickly, and out.
0:14:33 > 0:14:37- Is that quite dangerous? - You have to be a bit careful. Treat it with respect.
0:14:37 > 0:14:40When I'm looking at who's the most innovative,
0:14:40 > 0:14:43I think Colin's just got the edge at the moment.
0:14:43 > 0:14:47He seems to be the one that's got the intrigue in his dish.
0:14:47 > 0:14:51If he pulls it off, he'll produce something really special.
0:14:51 > 0:14:52But he's got to pull it off.
0:14:52 > 0:14:58'Buoyed by her pep talk, Steph's cracking on with her oxtail, leek and potato cakes.
0:14:58 > 0:15:01'But Nigel's noticed another weapon in her armoury -
0:15:01 > 0:15:05- 'a branding iron.' - It's getting white hot, now.
0:15:05 > 0:15:09- If I get any grief off those boys... - What does it say?- It says "Team GB."
0:15:09 > 0:15:11You could both have one on your buttocks, couldn't you?
0:15:11 > 0:15:14I'd feel like an old steer going into kill.
0:15:14 > 0:15:17An old steer! OK, good stuff.
0:15:17 > 0:15:19'Steph's branding her veal,
0:15:19 > 0:15:22'ready to smoke in her specially installed barbecue.
0:15:22 > 0:15:25'But Nigel's concerned she could be overloading her delicate meat.'
0:15:25 > 0:15:29- That's your hyssop there and then your lemon thyme, isn't it?- Yeah.
0:15:29 > 0:15:31And what I've done is I've dehydrated it,
0:15:31 > 0:15:33ground it into a nice powder,
0:15:33 > 0:15:37and then all I'm going to do is roll this very, very gently.
0:15:37 > 0:15:39- Can I have a smell of that? - Yeah, please.
0:15:39 > 0:15:42Oh! That lemon fragrance is there, isn't it?
0:15:42 > 0:15:47What I've got to do now is I've got to pull off the cooking of the veal.
0:15:47 > 0:15:49- Perfect.- How long are you cooking the veal for?
0:15:49 > 0:15:52- It takes, actually takes 20 minutes to cook in here.- Right.
0:15:52 > 0:15:55It's quite slow.
0:15:55 > 0:15:58Stephanie's got potentially a lot of flavours going on.
0:15:58 > 0:16:01The element that could go wrong is the smoke.
0:16:01 > 0:16:05If that's five minutes too long, and it's over smoked, the flavours could be too strong.
0:16:05 > 0:16:07'Charlie's first up today,
0:16:07 > 0:16:10'and his classic Dexter fillet's ready to go.'
0:16:10 > 0:16:12- Charlie, how's you beef? - Nice and rare. Bloody as.
0:16:12 > 0:16:15'He quickly slices the meat
0:16:15 > 0:16:18'and smears his plate with garlic mash, then adds
0:16:18 > 0:16:21'a chunk of braised beef, and the all-important snail croquettes,
0:16:21 > 0:16:25'finishing the dish with a drizzle of braising liquor, and some wild garlic foam.'
0:16:28 > 0:16:32- Happy, Charlie?- Yeah. Yeah.
0:16:32 > 0:16:35Is this the dish, Charlie, to get you over that final hurdle?
0:16:35 > 0:16:39- Yeah, I reckon it could be. - Shall we go and try it?
0:16:39 > 0:16:41- Yeah.- Come on, chef.
0:16:41 > 0:16:44'Has Charlie scaled new gastronomic heights
0:16:44 > 0:16:47'with his robust combination of beef and snails?'
0:16:47 > 0:16:49Are you happy with the cook degree,
0:16:49 > 0:16:53- and you've got the elements of both parts of the dish right?- Yeah.
0:16:53 > 0:16:55The braised beef, it falls to pieces,
0:16:55 > 0:16:57and then you've got a beautiful rare fillet.
0:16:57 > 0:16:59Oh, that feels tender!
0:16:59 > 0:17:02Look at that! Cor.
0:17:02 > 0:17:04I think he might have pulled this one out the bag.
0:17:04 > 0:17:06Yeah, very soft, got to give him that.
0:17:06 > 0:17:09Gorgeous, gorgeous blade of beef, that.
0:17:09 > 0:17:11That, I prefer that to the fillet, myself.
0:17:11 > 0:17:14Charlie, I love snails.
0:17:14 > 0:17:16Is that going to be everybody's bag,
0:17:16 > 0:17:19or is that maybe pushing the boundaries in the wrong direction?
0:17:19 > 0:17:20I don't think it is.
0:17:20 > 0:17:22You know, I feel people really relish the idea of
0:17:22 > 0:17:25a different ingredient like that being given to them.
0:17:25 > 0:17:28Now, here's the bit I'm not so sure I'm looking forward to,
0:17:28 > 0:17:30diving into the snails.
0:17:30 > 0:17:32Oh!
0:17:32 > 0:17:34So he's kind of minced the snails, has he?
0:17:34 > 0:17:39- Yeah.- There's not much snails left once you've broke it, but...
0:17:40 > 0:17:43- I don't know if I like that. - It's not my cup of tea, that.
0:17:43 > 0:17:44- I don't like that.- It's quite slimy.
0:17:44 > 0:17:46The danger about the snails, they can get slimy.
0:17:46 > 0:17:50That is greasy, isn't it? It's greasy as hell.
0:17:50 > 0:17:53Have you got the real flavours and intensity
0:17:53 > 0:17:56that you needed from that croquette?
0:17:56 > 0:18:00You get that lovely marrowbone first, and even with the garlic through that,
0:18:00 > 0:18:03you're still getting that nice little, earthy, leafy finish.
0:18:03 > 0:18:07I think the thing that's new and innovative is the snails,
0:18:07 > 0:18:09the little croquette.
0:18:09 > 0:18:12Personally, I think that's the weakest part.
0:18:12 > 0:18:15What you're saying is the part that he's really hoped would be the show stopper
0:18:15 > 0:18:17could be the Achilles heel.
0:18:17 > 0:18:20It could. It could.
0:18:20 > 0:18:24Has this got the finesse to take it to the Olympic banquet?
0:18:24 > 0:18:27I think with a few final tweaks, definitely.
0:18:27 > 0:18:29I think it's a good dish, but I don't think it ticks
0:18:29 > 0:18:36- all the ground-breaking elements to this brief, I'm afraid.- I agree.
0:18:36 > 0:18:38- HE SIGHS - That was a rum one.
0:18:38 > 0:18:41I reckon it's got me there, to Friday.
0:18:41 > 0:18:43I really want to be there.
0:18:43 > 0:18:47I dread to think after a good start like I've got, that I'm going home on Thursday.
0:18:47 > 0:18:49You know, I'd be pretty gutted if that was the case.
0:18:49 > 0:18:53'Steph's next to face the inquisition.
0:18:53 > 0:18:57'Her smoked meat almost done, she finishes off her sticky onion and baby carrot garnish,
0:18:57 > 0:18:59'and adds her potato cakes to the plate.'
0:19:03 > 0:19:08'Finally, her hyssop and lemon thyme veal is sliced and served,
0:19:08 > 0:19:09'finished with a drizzle of oxtail jus.
0:19:11 > 0:19:15'After two disappointing scores, it's a big moment for Steph.'
0:19:17 > 0:19:20- So.- How are you feeling? - A bit better, chef.- A bit better.
0:19:20 > 0:19:23And is this, Steph, the dish to get you back on track?
0:19:23 > 0:19:26I hope so. I'm going to reveal the team.
0:19:26 > 0:19:28SHE LAUGHS
0:19:28 > 0:19:31- Wow. You've got the "Team GBs" there. - Yeah.- Shall we go and try?
0:19:31 > 0:19:32- Yes, chef.- Come on, then.
0:19:32 > 0:19:36'Steph couldn't resist continuing her Olympic theme,
0:19:36 > 0:19:38'but has she succeeded in putting innovative cooking
0:19:38 > 0:19:40'to the fore this time?'
0:19:40 > 0:19:41As a dish, the element that's
0:19:41 > 0:19:44really bringing it all together, what would it be?
0:19:44 > 0:19:47The veal is the star of the show. The tenderness.
0:19:47 > 0:19:51That's the kind of, the flavour, I think, that's the winner on that.
0:19:51 > 0:19:52I think if you're a big lad like me,
0:19:52 > 0:19:56it's breathtaking cos there's plenty on the plate. But it's quite big,
0:19:56 > 0:19:58chunky and cumbersome in some ways, isn't it?
0:19:58 > 0:20:01- You've got your special ingredient on the veal, the hyssop.- Yeah.
0:20:01 > 0:20:03Has that worked? Has that come through how you'd liked?
0:20:03 > 0:20:06The thing with hyssop is, less is more.
0:20:06 > 0:20:10It's there, but it's not so much in your face, really.
0:20:10 > 0:20:13The smoke's there, I think the herbs are there, I think it's tender. It's nice.
0:20:13 > 0:20:18The veal's very good. Very juicy. Very soft.
0:20:18 > 0:20:20I actually like the rub, I didn't think I would.
0:20:20 > 0:20:26- I'm not overly keen on the rub.- No? - I mean, it finishes quite bitter.
0:20:26 > 0:20:30- How's the oxtail working, Steph? - Maybe not as sticky as I'd hope.
0:20:30 > 0:20:33But I think it works well with the mash and the potato cake.
0:20:33 > 0:20:38Unfortunately, I feel the oxtail croquette
0:20:38 > 0:20:39has let it down.
0:20:39 > 0:20:43I've got to be honest, I think it's quite dull in flavour.
0:20:43 > 0:20:46Is it perfect enough for you?
0:20:46 > 0:20:49Is it beautiful enough to make it to the Olympic banquet?
0:20:49 > 0:20:53I think the veal itself says springtime, and the oxtail
0:20:53 > 0:20:56just adds a bit of clout, really.
0:20:56 > 0:21:00- Are you happy with the dish? - I feel happy with this, yes.
0:21:01 > 0:21:06I think that went better. I think Nigel seemed to enjoy it.
0:21:06 > 0:21:09But I've got to wait and see.
0:21:09 > 0:21:11You know, I want a good score, now, to get me back in the race.
0:21:11 > 0:21:13I hope that was enough.
0:21:13 > 0:21:15'Last but not least is Colin,
0:21:15 > 0:21:18'who's on to the riskiest stage of his dish.
0:21:18 > 0:21:21'He's using liquid nitrogen to chill his mock apples
0:21:21 > 0:21:25'to minus 196 degrees, and Steph's desperate for a closer look.'
0:21:25 > 0:21:28Colin. What are you doing, chef?
0:21:28 > 0:21:31- Well, it's an apple mousse. - An apple mousse?
0:21:31 > 0:21:34- An apple mousse, dipped in some apple gel.- Uh-huh.
0:21:34 > 0:21:38Cooled down and then that's it going to be on the plate.
0:21:38 > 0:21:41So it's going to be a very light apple mousse encased in an apple syrup.
0:21:41 > 0:21:45That is amazing. Will that not melt on the hot plate?
0:21:45 > 0:21:49- No?- The inside will be soft and very wet mousse.
0:21:49 > 0:21:50Can't wait to try that, chef.
0:21:50 > 0:21:54'Colin fries off his pig's jowls on parchment paper to crisp the fat,
0:21:54 > 0:21:58'and gets his pig skin in the deep fat fryer to puff it up.
0:21:58 > 0:22:01'He adds his black pudding cream to the plate,
0:22:01 > 0:22:04'followed by his garnish of apple cubes and onion.
0:22:04 > 0:22:08'Finally his meat, and the risky mock apples are ready to go.'
0:22:10 > 0:22:13- OK.- Are you pleased that you've got all your elements right?
0:22:13 > 0:22:16I'm happy with the cooking, the seasoning and everything else,
0:22:16 > 0:22:18so yeah, I'm happy.
0:22:18 > 0:22:21- Shall we go and try it?- Please, yes. - Come on, then.
0:22:21 > 0:22:25'So once more, Colin's gone for broke with clever, chef-y tricks.
0:22:25 > 0:22:29'But will the execution live up to the Olympic ambition?'
0:22:29 > 0:22:31Tell me how you think this dish is ground-breaking.
0:22:31 > 0:22:34Well, Nigel, I've got lots of things on here to impress you.
0:22:34 > 0:22:36Basically, it's a pig's head,
0:22:36 > 0:22:39that I've tried to do something quite, you know, elaborate with.
0:22:39 > 0:22:41That's the challenge of this brief today, for me.
0:22:41 > 0:22:45- Main course?- I don't think that's big enough.
0:22:45 > 0:22:47- No, I think it's more a starter. - Especially for an athlete?
0:22:47 > 0:22:51Athletes can eat, and I don't think they'd be happy with that.
0:22:51 > 0:22:54The apple element - has that really pushed the boundaries?
0:22:54 > 0:22:56It's very difficult to try and get that shape.
0:22:56 > 0:22:58You have to mould the shape of an apple.
0:22:58 > 0:23:00It's frozen, it's got risk of defrosting,
0:23:00 > 0:23:02I've dipped in liquid nitrogen,
0:23:02 > 0:23:04I've just wanted to coat it in a very thin apple gel,
0:23:04 > 0:23:08to marry with the other strong flavours that are on the plate.
0:23:08 > 0:23:10The apple on the plate, we got almost, like,
0:23:10 > 0:23:13a marble of frozen apple in the middle, didn't we?
0:23:13 > 0:23:16- Do you think that's worked? - Yeah, I don't think it's worked.
0:23:16 > 0:23:20I think he's tried to do something very ingenious and something very different,
0:23:20 > 0:23:22and sometimes when you do them sort of things,
0:23:22 > 0:23:24it doesn't always come right,
0:23:24 > 0:23:27and unfortunately, it's not quite right.
0:23:27 > 0:23:29That temperature change is quite interesting, isn't it?
0:23:29 > 0:23:31Yeah, cos that's chilled and refreshing.
0:23:31 > 0:23:36Ding dong! That pork cheek is great. Lovely and moist.
0:23:36 > 0:23:37The smoke's nice there.
0:23:37 > 0:23:40The pig's jowl, you're happy with the balance of that,
0:23:40 > 0:23:42there's not too much fat content?
0:23:42 > 0:23:45I've trimmed off the correct amount of fat that I thought it needed.
0:23:45 > 0:23:47Great flavoured black pudding,
0:23:47 > 0:23:50but it's smeared across the bottom of a plate,
0:23:50 > 0:23:52and, for me, I feel it's lost.
0:23:52 > 0:23:55- With the pork, and...- The apple. There's so much going on.
0:23:55 > 0:23:58Colin, you've got that big, robust flavour of black pudding.
0:23:58 > 0:24:01Has that really worked for you?
0:24:01 > 0:24:03The element and the texture, it's nice and creamy,
0:24:03 > 0:24:06it hasn't curdled or split, so I'm happy in that sense.
0:24:06 > 0:24:10So, Charlie, is it a gold, is it a silver or is it a bronze?
0:24:10 > 0:24:11Well, to be honest,
0:24:11 > 0:24:14- if it was a starter, I'd put it there as gold.- Yeah.
0:24:14 > 0:24:18As a main, got to be honest and,
0:24:18 > 0:24:21I'm kind of inclined to say it's only a bronze.
0:24:22 > 0:24:24It went really well in the kitchen, today.
0:24:24 > 0:24:26I'm expecting really high scores, today.
0:24:26 > 0:24:28Nothing less than a ten will do.
0:24:28 > 0:24:30If I get anything less, I don't know what I'll do.
0:24:30 > 0:24:32'While Nigel considers his verdict,
0:24:32 > 0:24:35'all the chefs can do is await their fate.'
0:24:35 > 0:24:37If I can get a good score today,
0:24:37 > 0:24:39then I think the three of us are very even.
0:24:39 > 0:24:43If I don't get a good score today, then, you know,
0:24:43 > 0:24:44I know that's me done.
0:24:47 > 0:24:49It's this one that really counts. You've only got
0:24:49 > 0:24:51- one more bite of the cherry, haven't you?- You have.
0:24:55 > 0:24:58There has to be, unfortunately, one of us that goes home tomorrow.
0:24:58 > 0:24:59Yeah. Definitely.
0:25:09 > 0:25:13'With Charlie on 14, Colin on 12 and Steph on 11,
0:25:13 > 0:25:16'these scores could be a game changer.'
0:25:16 > 0:25:20I'm going to start with you, Charlie.
0:25:20 > 0:25:21Your beef dish with snails.
0:25:21 > 0:25:24I thought the braised beef was cooked beautifully,
0:25:24 > 0:25:27and the fillet part of the dish was cooked well.
0:25:27 > 0:25:31The snail croquette had good texture.
0:25:33 > 0:25:36I thought you needed a bit more impact, seasoning wise,
0:25:36 > 0:25:38and maybe a little bit more garlic.
0:25:40 > 0:25:43Steph, your veal and potato cake.
0:25:46 > 0:25:48Perfectly cooked veal for me.
0:25:48 > 0:25:51All those elements that we feared a little bit -
0:25:51 > 0:25:55over smoking, the herbs - really worked for me.
0:25:55 > 0:25:57Perfectly smoked, no problem with that.
0:25:59 > 0:26:03The potato cake gave another dimension and really worked for me.
0:26:05 > 0:26:07I think your portion size was a little bit too big,
0:26:07 > 0:26:10a bit too robust for what we're looking for.
0:26:12 > 0:26:16Colin. Your smoked pig's head, cooked three ways.
0:26:17 > 0:26:19I loved the delicacy of the jowl,
0:26:19 > 0:26:22the flavours worked with the black pudding,
0:26:22 > 0:26:27and your little apple, well, for me, it had an impact on the dish.
0:26:27 > 0:26:31That coldness changed the texture on the palate, changed the flavours.
0:26:34 > 0:26:39On the pig's jowl itself, maybe a little bit longer on the stove,
0:26:39 > 0:26:41and portion size?
0:26:43 > 0:26:45Give it a little bit more.
0:26:45 > 0:26:48It's not that expensive, is it, that pig's jowl, Colin?
0:26:48 > 0:26:52So, down to the results and the scores. Charlie...
0:26:55 > 0:26:57..for your beef and snails...
0:27:00 > 0:27:03..I'm giving you a seven.
0:27:09 > 0:27:13Steph, for your veal and potato cake...
0:27:13 > 0:27:16..I'm giving you an eight.
0:27:22 > 0:27:26Colin, for your smoked pig's head, three ways,
0:27:26 > 0:27:28I'm giving you..
0:27:29 > 0:27:31..a nine.
0:27:34 > 0:27:38Colin, congratulations, cos you've nearly reached that perfection.
0:27:39 > 0:27:43One more day to go. Desserts.
0:27:43 > 0:27:46Big challenge. I hope you're up for it. Thank you.
0:27:46 > 0:27:48Thank you, chef.
0:27:49 > 0:27:52- Wow.- Well done. - Well done.- Well done.
0:27:52 > 0:27:55So, Colin's managed to close the gap with Charlie,
0:27:55 > 0:27:57leaving them level pegging on 21.
0:27:57 > 0:27:59While Steph's finally cracked the brief,
0:27:59 > 0:28:01putting her just two points behind on 19.
0:28:01 > 0:28:03I still have a chance,
0:28:03 > 0:28:07and when you've got a chance, it makes you want to push harder and do better.
0:28:07 > 0:28:09I wanted to be coming out of this course the leader,
0:28:09 > 0:28:12so I've got to still dig deep and take nothing for granted.
0:28:12 > 0:28:14I am a bit gutted to come in last place,
0:28:14 > 0:28:17but I've got to put it behind myself, now. Just forget about it.
0:28:17 > 0:28:19Tomorrow, it's desserts.
0:28:19 > 0:28:23And in a last ditch bit to pull ahead, Colin's risking everything.
0:28:23 > 0:28:27- I've never attempted this yet. - Serious?
0:28:27 > 0:28:29I've really got the collywobbles, now.
0:28:29 > 0:28:31Yeah, I've practised mine a few times.
0:28:31 > 0:28:33Think it's always wise to, in't it?
0:28:35 > 0:28:40Subtitles by Red Bee Media Ltd.