North East Main Great British Menu

'Three of the North East's top-flight chefs are fighting hammer and tongs

'to cook ground-breaking food for a show stopping Olympic feast.

'Yesterday, ambitious Colin McGurran's dazzling fish dish

'piled the pressure on frontrunner, Charlie Lakin.'

We need you at the pass, Charlie.

'While returning contender Stephanie Moon had a rude awakening.'

For me, I'm not sure whether that actually quite works, Steph.

SHE GROANS I knew that bombed.

'Today, it's the main course,

'and former champion Nigel Howarth's got tough talk for Steph.'

I'm just a little bit worried that you've misunderstood the brief.

I think I have.

-'Can she hit the mark and bring it back from the brink?'

-Bring it on!

'Or will her rivals scupper her chances?'

Oi! Hey, hey, hey, hey!

'She'll be giving them both barrels to stop them in their tracks.'

It's Nigel's signature dish, isn't it, black pudding.

-You're a brave man, doing that.

-Didn't know that.

It's getting white hot, now. If I get any grief off those boys...

I'm coming back fighting. The Moon has not gone yet.

'In honour of the awe-inspiring feats of Olympian athletes,

'the chefs have toiled over innovative menus

'that push their discipline onto new heights.'

I hope they come up with a dessert that I feel is truly ground-breaking.

Wow! That's immense, isn't it?

'Now, two courses down, leader of the pack, Charlie,

'needs to watch his back.'

-Mr Consistency, here, seven out of seven.

-Yeah, yeah. He is.

Always quite nice to know you've prepared a bit more, with you guys.

Looking at that board does me no favours,

but I feel it's all to play for, still. I don't think you boys should be relaxing too much.

Oh, no. Definitely not.

I think Nige, you know, he's very difficult with his scoring.

Nigel, he wants to do the region proud, he wants to pick the best chef on the day,

and I think what we have to do now, is we have to show him what we're made of.

We have to raise the bar to the roof, really, don't we?

'After a disappointing starter,

'experimental chef Colin McGurran went from zero to hero in the fish course,

'and he hopes he's now on a winning streak.'

I think Charlie's the one to beat, today.

He is a few points ahead. I really need to catch up.

I'm feeling very strong this morning. I'm ready to nail these dishes.

-What are you cooking for us, Colin?

-Well, Nigel, I'm going to do something

that is relatively familiar to all. It's pork and apple.

We have the head, which we're going to take off the jowls.

-We're going to braise them, so it's very, very soft and tender.

-Yeah.

I'm going to take the skin off and make a crackling. Everyone enjoys crackling.

-Right.

-Then I'm going to smoke the jowl in hay.

We're going to make a black pudding from the blood.

-It's your pig's blood, there.

-That's the blood we're going to use.

-Using fresh pig's blood?

-Fresh pig's blood, yes.

-Mmm.

So, what's new and daring about this dish, Colin?

The thing that's new about this is the way we're going to present the apples.

There is going to be an element of surprise on the presentation,

-which is quite good to wait.

-You're not going to tell me?

I think it's best to wait to the end.

OK. It's very close, Colin. There's a few points between you.

-How are you feeling about that?

-I'm not thinking about that today.

There's no negative thoughts, today. I'm very conscious about getting this dish right.

I'm only looking for first place.

-Best of luck, Colin.

-Thank you very much.

'So Colin's keeping his ground-breaking element under wraps.

'But what are Nigel's first impressions?'

Colin's cooking a pig's head.

For some people, that might go, "Urgh!"

But, for me, that's exciting.

I think one thing he has to be careful of is the fat content of the pig's jowl.

He's got to make sure he cooks that, he gets it crispy,

that he really does the dish proud.

'Next up, and currently in front, is Charlie Lakin,

'whose classics with a twist have won him steady scores of seven so far.'

Two points ahead going into the main course, you've got to be confident,

so really I just want to push on

and get as far ahead as I possibly can.

-Charlie.

-Morning, chef.

-How are you?

-Yeah, not too bad.

Reasonably confident.

How much do you really want to get to the Olympic banquet?

This course is always the one that everyone wants to take

to the final banquet, and obviously this time, for the Olympics.

What are you cooking for us today, Charlie?

I'm doing Dexter beef, with snails and wild garlic.

You've got some massive flavours going on. This is prime Dexter beef.

-That's fillet.

-That's fillet. We've got a nice piece of blade, there,

and then we've got some wild garlic, which I'm going to make a little puree with.

What aspect of your dish, Charlie, is going to be that special ingredient,

that special part of the dish that's going to get you through?

These little fellas. I think it's going to be my snails

that's going to bring the difference to the plate.

I reckon, a little cheeky trick with the snails that I've got up my sleeve.

-A little cheeky trick? Best of luck, Charlie.

-Cheers, chef.

'Charlie's also keeping his cards close to his chest,

'but can humble sails transform traditional beef

'into a world-beating dish?'

It's quite a rustic combination.

He's got to make sure that he brings finesse to the forefront.

He needs to reach those dizzy heights fit for an Olympic banquet.

'In last place is returning contender, Stephanie Moon,

'whose quirky, Olympic-themed dishes have so far left Nigel cold.'

My interpretation of the brief has maybe put me on the back foot.

But you take a hit, you know, you come back fighting.

The Yorkshire grit is out, and it's ready to cook.

-Good to see you.

-Yeah.

-What are you cooking for us today?

Well, I'm RE-VEALING the team spirit today, Nigel,

with some Great British rose veal, and rubbing the veal with some hyssop,

which is an old-fashioned British herb that we've forgotten all about.

-I love hyssop.

-Mmm. It's lovely, isn't it?

So what's new and innovative about your dish?

-Well, the way I'm cooking it is very innovative and new.

-Right.

I'm using a bit of a special barbecue.

And I'm smoking the veal in some cherry wood chips.

And I'm doing a potato cake with oxtail

and I've kind of got the whole of the Team Great Britain in the potato cake.

I've got the Great British beef, I've got the leeks of Wales,

some Scotch porridge oats, and the potatoes of Ireland.

No goggles, no nose pegs?

No, those... I think that was a stage too far.

I'm seriously back on my game, now.

'So Steph is prioritising taste and execution

'over Olympic gimmicks, this time.

'But that doesn't mean her dish is without risks.'

The one thing she has to be careful with, is she's smoking the veal.

If she over smokes it, it could kill the dish.

'Cooking under way, Steph knows she's got a fight on her hands

'after her disastrous fish course.

'As she gets stuck into the beer braised oxtail

'for her Team GB croquettes,

'her rivals aren't cutting her any slack.'

Oi! Hey, hey, hey, hey!

That's BLEEP good stuff, is that!

You cheeky monkey! Right.

You trying to put me behind time, chef?

I know you like a drink, but that takes the mick. That's taking the mick.

'Innovator Colin's staying out of the banter,

'trimming the fat and the skin from his braised pig's jowls.

'After a slow start, his creative fish course proved him a force to be reckoned with,

'and the blood, sweat and tears are starting to show.'

Colin, you've got a bit of blood on your forehead, there.

Oh! It's all this...

-What's that?

-Pig's blood.

-Pig's blood?

-Fresh pig's blood.

Fresh pig's blood. Wow!

'Colin is using the blood to make black pudding,

'which his rivals hope is a major strategic error.'

Black pudding? How do you think it's going to go down?

It's Nigel's signature dish, isn't it, black pudding?

-Didn't know that.

-You're a brave man, doing that.

-He's going to be watching that one, I bet.

-He's going to be on that.

I've never made black pudding with fresh blood,

I've always made it with the dried blood.

Using fresh blood is a very sensitive product.

So if you warm it up too quick or cool it down too fast

it'll split and curdle, so it's a very fragile ingredient.

You have to really take care.

'Colin's risky plan hasn't escaped Nigel's notice.'

-What temperature you cooking that at?

-Going to go to 80 degrees for five minutes.

80 degrees in five minutes. OK. Cos, of course, it will curdle, won't it, if it goes...

-Yeah, I've got to be careful with that.

-I like black pudding, Colin.

I know, you're a fan of that.

-I only just found out.

-Right.

-I thought, "Right, OK."

Colin's doing black pudding, and black pudding is my signature dish,

so I'll be watching very closely how he makes the black pudding,

how he executes it. And I'm hoping for big flavours.

'Frontrunner Charlie is prepping two classic cuts of Dexter beef.

'His rivals are curious about his seemingly simple dish.'

What is ground-breaking and Olympic worthy on this dish?

Well, for me, it's really the snails that I think is quite

an interesting thing to put out there on the plate for the Olympics.

It's one of the slowest creatures in the world.

That's quite a controversial thing, to cook snails.

Well, you know, going to the brief, bringing it to that next level, giving them something different.

You know, in Charlie's dish, he's got snails.

They're a nightmare to cook.

You get them wrong, you could bounce them like a squash ball. So you have to be very careful.

'Charlie's planning to serve his snails with bone marrow

'in the from of breadcrumbed croquettes,

'and he's now revealing his big idea to Nigel.'

All I've done is just quickly roasted bone marrow, just got it to just cooked.

Popped it out the bone, chilled it and beat it down

-so you get a nice, smooth buttery texture.

-Yeah.

I've sweated a few shallots down,

chopped some parsley, minced down the snails through it.

-I'm just going to chill it off.

-You actually minced the snails in it, yeah?

Yeah, the snails have been chopped through it.

So my idea is, you crack it open on the plate. I'm doing two sizes.

-It almost, like, melts on the plate?

-Yeah, so it's bringing a sauce element to the plate.

One of the surprise elements of his dish is the snail croquettes,

but it's more of a, sort of a melting croquette,

so when you break into that, that's going to be the sauce.

I think that's Charlie's real secret ingredient.

Whether it works, we'll have to see.

It's all to do with them snails. They've got to be spot on, I feel.

If they're not right, it's going to be damaging.

'To source the perfect ingredients for his innovative snail recipe,

'Charlie headed to Faversham in Kent,

'where Helen Howard has been breeding edible snails since 2006.'

-Hello, Helen.

-Oh, hello, Charlie. Nice to see you.

I'm just feeding the babies. These are just three weeks old.

Oh, wow! And are these a different breed to the wild ones, or are they...?

They're the same species, but they're a farmed variety.

-They've been specially selected for particular characteristics.

-OK.

-I hope they do the trick.

-Brilliant. Thank you very much. Cheers.

-Good luck.

'Back at his restaurant, Charlie's been perfecting his croquettes

'to make them worthy of the Olympic feast.'

Everyone's always quick to think, "They should be grilled with garlic butter,"

or "Ugh, snails, I'm not eating them." So to put them on there and do something different with them

is going to give me my ground-breaking edge.

And when they see that on the plate, are they going to go,

"I'm not eating that"?

I think part of trying to be ground-breaking is,

you've got to make people question what they're eating.

Bit apprehensive about how this is going to go down,

but let's get out there and get a bit of feedback.

'Charlie's staging a blind tasting.

'Will his customers guess what they're eating?'

-That's really nice.

-Mmm, that's delicious.

It's very tasty. I'm trying to work out what it is.

They're actually snail and marrowbone croquettes.

I wouldn't have guessed. Definitely wouldn't have guessed.

Oh, I wish you hadn't told me that!

LAUGHTER

Eating them off the shells is fiddly, and that is just really, really nice.

I'm probably more confident with the dish now, actually, in essence,

cos I've seen other people eat it.

I think it's right, I think it's hitting the nail on the head for what I'm looking for.

'Back in the competition, Charlie's braising his blade of Dexter beef in wine,

'and he's full of fighting talk.'

I feel it's a bit of a champion dish, cos, you know,

these are award-winning, champion snails.

So, a mixture of that, award-winning beef, can't go wrong, really, can I?

'But across the kitchen, as she prepares hyssop to flavour her smoked rose veal,

'Steph's confidence is starting to falter.'

Looking at them, they're so focused, they're so on it.

I've got to pull out a stonking dish that hopefully

is going to get me back in the race.

'After two dishes slated for style over substance,

'her execution must be spot on, today.'

Stephanie really needs to concentrate on the quality of her ingredients

and the quality on the plate.

Gimmicks have to go to one side.

The Olympic brief is about perfection on the plate.

'Nigel's so concerned, he's called Steph aside for a pep talk.'

-I'm just a little bit worried that you really misunderstood the brief.

-No, I'm all right.

I think in some regards I have.

I interpreted it that each dish should have a bit of

Olympic something in it, and that's kind of thrown me a bit off.

All I can say to you, Steph, is keep your confidence high,

believe in yourself, because you've got two fantastic ingredients.

If you pull those off, you've got every opportunity, then,

with your dessert, to go on and win and go through.

-Get on with it!

-Right-O!

He could tell I was off my game,

and I'd like to think I'm back up again, back up on top,

but I've got a long way to claw back.

She got two not-so-great scores, she's trailing behind,

but she's a scrapper, is Steph. I think it's too early to go writing her off.

'To be back in the running, Steph needs to overtake risk taker, Colin.

'He's made big claims for a surprise element to his dish,

'and Nigel's spotted him working on something intriguing.'

-Colin, what are you doing here?

-I'm going to try and create apples on the plate,

-so we've got a very light apple mouse.

-Right. Can I try that?

-Yeah, yeah.

-So is that quite intense?

-No, it's delicate.

-Delicate.

It'll be intense by a coating of apple, later on.

-You can imagine two spheres together to create the apple shape.

-OK.

That's then dipped into liquid nitrogen, and then it's going to be

dipped into an intense, apple flavoured gel.

So we're talking about, it's minus 200, isn't it?

196, yeah.

So you're blast chilling it really quickly, and out.

-Is that quite dangerous?

-You have to be a bit careful. Treat it with respect.

When I'm looking at who's the most innovative,

I think Colin's just got the edge at the moment.

He seems to be the one that's got the intrigue in his dish.

If he pulls it off, he'll produce something really special.

But he's got to pull it off.

'Buoyed by her pep talk, Steph's cracking on with her oxtail, leek and potato cakes.

'But Nigel's noticed another weapon in her armoury -

-'a branding iron.'

-It's getting white hot, now.

-If I get any grief off those boys...

-What does it say?

-It says "Team GB."

You could both have one on your buttocks, couldn't you?

I'd feel like an old steer going into kill.

An old steer! OK, good stuff.

'Steph's branding her veal,

'ready to smoke in her specially installed barbecue.

'But Nigel's concerned she could be overloading her delicate meat.'

-That's your hyssop there and then your lemon thyme, isn't it?

-Yeah.

And what I've done is I've dehydrated it,

ground it into a nice powder,

and then all I'm going to do is roll this very, very gently.

-Can I have a smell of that?

-Yeah, please.

Oh! That lemon fragrance is there, isn't it?

What I've got to do now is I've got to pull off the cooking of the veal.

-Perfect.

-How long are you cooking the veal for?

-It takes, actually takes 20 minutes to cook in here.

-Right.

It's quite slow.

Stephanie's got potentially a lot of flavours going on.

The element that could go wrong is the smoke.

If that's five minutes too long, and it's over smoked, the flavours could be too strong.

'Charlie's first up today,

'and his classic Dexter fillet's ready to go.'

-Charlie, how's you beef?

-Nice and rare. Bloody as.

'He quickly slices the meat

'and smears his plate with garlic mash, then adds

'a chunk of braised beef, and the all-important snail croquettes,

'finishing the dish with a drizzle of braising liquor, and some wild garlic foam.'

-Happy, Charlie?

-Yeah. Yeah.

Is this the dish, Charlie, to get you over that final hurdle?

-Yeah, I reckon it could be.

-Shall we go and try it?

-Yeah.

-Come on, chef.

'Has Charlie scaled new gastronomic heights

'with his robust combination of beef and snails?'

Are you happy with the cook degree,

-and you've got the elements of both parts of the dish right?

-Yeah.

The braised beef, it falls to pieces,

and then you've got a beautiful rare fillet.

Oh, that feels tender!

Look at that! Cor.

I think he might have pulled this one out the bag.

Yeah, very soft, got to give him that.

Gorgeous, gorgeous blade of beef, that.

That, I prefer that to the fillet, myself.

Charlie, I love snails.

Is that going to be everybody's bag,

or is that maybe pushing the boundaries in the wrong direction?

I don't think it is.

You know, I feel people really relish the idea of

a different ingredient like that being given to them.

Now, here's the bit I'm not so sure I'm looking forward to,

diving into the snails.

Oh!

So he's kind of minced the snails, has he?

-Yeah.

-There's not much snails left once you've broke it, but...

-I don't know if I like that.

-It's not my cup of tea, that.

-I don't like that.

-It's quite slimy.

The danger about the snails, they can get slimy.

That is greasy, isn't it? It's greasy as hell.

Have you got the real flavours and intensity

that you needed from that croquette?

You get that lovely marrowbone first, and even with the garlic through that,

you're still getting that nice little, earthy, leafy finish.

I think the thing that's new and innovative is the snails,

the little croquette.

Personally, I think that's the weakest part.

What you're saying is the part that he's really hoped would be the show stopper

could be the Achilles heel.

It could. It could.

Has this got the finesse to take it to the Olympic banquet?

I think with a few final tweaks, definitely.

I think it's a good dish, but I don't think it ticks

-all the ground-breaking elements to this brief, I'm afraid.

-I agree.

-HE SIGHS

-That was a rum one.

I reckon it's got me there, to Friday.

I really want to be there.

I dread to think after a good start like I've got, that I'm going home on Thursday.

You know, I'd be pretty gutted if that was the case.

'Steph's next to face the inquisition.

'Her smoked meat almost done, she finishes off her sticky onion and baby carrot garnish,

'and adds her potato cakes to the plate.'

'Finally, her hyssop and lemon thyme veal is sliced and served,

'finished with a drizzle of oxtail jus.

'After two disappointing scores, it's a big moment for Steph.'

-So.

-How are you feeling?

-A bit better, chef.

-A bit better.

And is this, Steph, the dish to get you back on track?

I hope so. I'm going to reveal the team.

SHE LAUGHS

-Wow. You've got the "Team GBs" there.

-Yeah.

-Shall we go and try?

-Yes, chef.

-Come on, then.

'Steph couldn't resist continuing her Olympic theme,

'but has she succeeded in putting innovative cooking

'to the fore this time?'

As a dish, the element that's

really bringing it all together, what would it be?

The veal is the star of the show. The tenderness.

That's the kind of, the flavour, I think, that's the winner on that.

I think if you're a big lad like me,

it's breathtaking cos there's plenty on the plate. But it's quite big,

chunky and cumbersome in some ways, isn't it?

-You've got your special ingredient on the veal, the hyssop.

-Yeah.

Has that worked? Has that come through how you'd liked?

The thing with hyssop is, less is more.

It's there, but it's not so much in your face, really.

The smoke's there, I think the herbs are there, I think it's tender. It's nice.

The veal's very good. Very juicy. Very soft.

I actually like the rub, I didn't think I would.

-I'm not overly keen on the rub.

-No?

-I mean, it finishes quite bitter.

-How's the oxtail working, Steph?

-Maybe not as sticky as I'd hope.

But I think it works well with the mash and the potato cake.

Unfortunately, I feel the oxtail croquette

has let it down.

I've got to be honest, I think it's quite dull in flavour.

Is it perfect enough for you?

Is it beautiful enough to make it to the Olympic banquet?

I think the veal itself says springtime, and the oxtail

just adds a bit of clout, really.

-Are you happy with the dish?

-I feel happy with this, yes.

I think that went better. I think Nigel seemed to enjoy it.

But I've got to wait and see.

You know, I want a good score, now, to get me back in the race.

I hope that was enough.

'Last but not least is Colin,

'who's on to the riskiest stage of his dish.

'He's using liquid nitrogen to chill his mock apples

'to minus 196 degrees, and Steph's desperate for a closer look.'

Colin. What are you doing, chef?

-Well, it's an apple mousse.

-An apple mousse?

-An apple mousse, dipped in some apple gel.

-Uh-huh.

Cooled down and then that's it going to be on the plate.

So it's going to be a very light apple mousse encased in an apple syrup.

That is amazing. Will that not melt on the hot plate?

-No?

-The inside will be soft and very wet mousse.

Can't wait to try that, chef.

'Colin fries off his pig's jowls on parchment paper to crisp the fat,

'and gets his pig skin in the deep fat fryer to puff it up.

'He adds his black pudding cream to the plate,

'followed by his garnish of apple cubes and onion.

'Finally his meat, and the risky mock apples are ready to go.'

-OK.

-Are you pleased that you've got all your elements right?

I'm happy with the cooking, the seasoning and everything else,

so yeah, I'm happy.

-Shall we go and try it?

-Please, yes.

-Come on, then.

'So once more, Colin's gone for broke with clever, chef-y tricks.

'But will the execution live up to the Olympic ambition?'

Tell me how you think this dish is ground-breaking.

Well, Nigel, I've got lots of things on here to impress you.

Basically, it's a pig's head,

that I've tried to do something quite, you know, elaborate with.

That's the challenge of this brief today, for me.

-Main course?

-I don't think that's big enough.

-No, I think it's more a starter.

-Especially for an athlete?

Athletes can eat, and I don't think they'd be happy with that.

The apple element - has that really pushed the boundaries?

It's very difficult to try and get that shape.

You have to mould the shape of an apple.

It's frozen, it's got risk of defrosting,

I've dipped in liquid nitrogen,

I've just wanted to coat it in a very thin apple gel,

to marry with the other strong flavours that are on the plate.

The apple on the plate, we got almost, like,

a marble of frozen apple in the middle, didn't we?

-Do you think that's worked?

-Yeah, I don't think it's worked.

I think he's tried to do something very ingenious and something very different,

and sometimes when you do them sort of things,

it doesn't always come right,

and unfortunately, it's not quite right.

That temperature change is quite interesting, isn't it?

Yeah, cos that's chilled and refreshing.

Ding dong! That pork cheek is great. Lovely and moist.

The smoke's nice there.

The pig's jowl, you're happy with the balance of that,

there's not too much fat content?

I've trimmed off the correct amount of fat that I thought it needed.

Great flavoured black pudding,

but it's smeared across the bottom of a plate,

and, for me, I feel it's lost.

-With the pork, and...

-The apple. There's so much going on.

Colin, you've got that big, robust flavour of black pudding.

Has that really worked for you?

The element and the texture, it's nice and creamy,

it hasn't curdled or split, so I'm happy in that sense.

So, Charlie, is it a gold, is it a silver or is it a bronze?

Well, to be honest,

-if it was a starter, I'd put it there as gold.

-Yeah.

As a main, got to be honest and,

I'm kind of inclined to say it's only a bronze.

It went really well in the kitchen, today.

I'm expecting really high scores, today.

Nothing less than a ten will do.

If I get anything less, I don't know what I'll do.

'While Nigel considers his verdict,

'all the chefs can do is await their fate.'

If I can get a good score today,

then I think the three of us are very even.

If I don't get a good score today, then, you know,

I know that's me done.

It's this one that really counts. You've only got

-one more bite of the cherry, haven't you?

-You have.

There has to be, unfortunately, one of us that goes home tomorrow.

Yeah. Definitely.

'With Charlie on 14, Colin on 12 and Steph on 11,

'these scores could be a game changer.'

I'm going to start with you, Charlie.

Your beef dish with snails.

I thought the braised beef was cooked beautifully,

and the fillet part of the dish was cooked well.

The snail croquette had good texture.

I thought you needed a bit more impact, seasoning wise,

and maybe a little bit more garlic.

Steph, your veal and potato cake.

Perfectly cooked veal for me.

All those elements that we feared a little bit -

over smoking, the herbs - really worked for me.

Perfectly smoked, no problem with that.

The potato cake gave another dimension and really worked for me.

I think your portion size was a little bit too big,

a bit too robust for what we're looking for.

Colin. Your smoked pig's head, cooked three ways.

I loved the delicacy of the jowl,

the flavours worked with the black pudding,

and your little apple, well, for me, it had an impact on the dish.

That coldness changed the texture on the palate, changed the flavours.

On the pig's jowl itself, maybe a little bit longer on the stove,

and portion size?

Give it a little bit more.

It's not that expensive, is it, that pig's jowl, Colin?

So, down to the results and the scores. Charlie...

..for your beef and snails...

..I'm giving you a seven.

Steph, for your veal and potato cake...

..I'm giving you an eight.

Colin, for your smoked pig's head, three ways,

I'm giving you..

..a nine.

Colin, congratulations, cos you've nearly reached that perfection.

One more day to go. Desserts.

Big challenge. I hope you're up for it. Thank you.

Thank you, chef.

-Wow.

-Well done.

-Well done.

-Well done.

So, Colin's managed to close the gap with Charlie,

leaving them level pegging on 21.

While Steph's finally cracked the brief,

putting her just two points behind on 19.

I still have a chance,

and when you've got a chance, it makes you want to push harder and do better.

I wanted to be coming out of this course the leader,

so I've got to still dig deep and take nothing for granted.

I am a bit gutted to come in last place,

but I've got to put it behind myself, now. Just forget about it.

Tomorrow, it's desserts.

And in a last ditch bit to pull ahead, Colin's risking everything.

-I've never attempted this yet.

-Serious?

I've really got the collywobbles, now.

Yeah, I've practised mine a few times.

Think it's always wise to, in't it?

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