0:00:03 > 0:00:08This week on Great British Menu, two of Northern Ireland's previous champions, Chris Fearon...
0:00:08 > 0:00:11- Wa-wah-wah.- Funny guy, Fearon. - ..and Niall McKenna...
0:00:11 > 0:00:14You can't get more dedication than an Olympian.
0:00:14 > 0:00:16..are going head-to-head with Chris Bell...
0:00:16 > 0:00:19- You give away part of your life to achieve your goals.- That's it.
0:00:19 > 0:00:23..for the chance to cook at a magnificent Olympic feast.
0:00:25 > 0:00:28Yesterday's fish course saw Chris Bell hold onto the gold...
0:00:28 > 0:00:31You really thought again about pushing boundaries.
0:00:31 > 0:00:35..and last year's winner buckle under the pressure.
0:00:35 > 0:00:38- Are you OK?- Yes, I just want to go home.- Calm down.
0:00:38 > 0:00:42Today's the main course. Chris Fearon needs to do well...
0:00:42 > 0:00:45I wasn't right yesterday at all. A nervous wreck.
0:00:45 > 0:00:47..and takes a massive risk...
0:00:47 > 0:00:51- Hopefully, this will start creating that mousse.- God help us.
0:00:51 > 0:00:53..with disastrous consequences.
0:00:53 > 0:00:57- It's too hot.- Are you walking on ice here or are you pushing boundaries?
0:00:57 > 0:00:59I think a bit of both, to be honest with you.
0:01:09 > 0:01:13This year's challenge is to create awe-inspiring dishes
0:01:13 > 0:01:17that live up to the spectacle of the London 2012 Games.
0:01:17 > 0:01:21- This looks cool. - The prize - the chance to cook for our sporting heroes.
0:01:21 > 0:01:24Sometimes, in a fight, you have to take a risk.
0:01:24 > 0:01:27Judging them all week is a fearsome veteran, Richard Corrigan.
0:01:27 > 0:01:33All want to push the boundaries. Hopefully, they'll give us something absolutely astounding.
0:01:33 > 0:01:36Fail to deliver today and, tomorrow, they'll be sent packing.
0:01:36 > 0:01:41- How are you feeling?- Nervous. - You should be confident. It's us two.
0:01:41 > 0:01:43You're not doing too bad, Mr Bell. A few points ahead.
0:01:43 > 0:01:47That is the first two courses. A new day, it could easily turn.
0:01:47 > 0:01:52- Me and Mr McKenna here, one point in it.- It is tight.
0:01:52 > 0:01:55- Two big courses to go. It could go any way.- All to play for.- Big time.
0:01:56 > 0:02:01Currently in front with 16 points is last year's runner-up, Chris Bell.
0:02:01 > 0:02:07He lost out to Chris Fearon in the judges' chamber last year, so is now hungry for gold.
0:02:07 > 0:02:12He's held on to the top spot all week, with accomplished cookery and daring new twists.
0:02:12 > 0:02:14I'm desperate to get there this year.
0:02:14 > 0:02:18I fell short last year and I'm not willing to let that happen again.
0:02:18 > 0:02:24It would give me massive confidence going into the final day if I can nail a good score today.
0:02:26 > 0:02:29- All right?- Very well, thank you. - Well done yesterday.
0:02:29 > 0:02:31- Thanks very much. - And the day before.- So far so good.
0:02:31 > 0:02:34- What are you cooking? - I'm cooking roasted Lissara duck
0:02:34 > 0:02:37with a Bakewell tart.
0:02:37 > 0:02:42I thought, why could you not pair up a roast duck and a Bakewell tart in some savoury, fun, quirky way?
0:02:42 > 0:02:47But I never had the nerve or the guts to go ahead with it.
0:02:47 > 0:02:50When I got the brief, I thought this is the right time to have a go at this.
0:02:50 > 0:02:52- Groundbreaking?- I think so.
0:02:52 > 0:02:55In the tart, I'm going to do a cherry jam in the bottom,
0:02:55 > 0:02:57pick the legs off the duck,
0:02:57 > 0:03:01press that in with a pine nut, almond and basil frangipani.
0:03:01 > 0:03:05- What's the risk?- Erm, like my other dishes, it's flavour combinations
0:03:05 > 0:03:09that people may stand back and ask, "what am I thinking?"
0:03:09 > 0:03:13But we're asked to do groundbreaking dishes and push the boundaries
0:03:13 > 0:03:16and you've got to take risks. I'm certainly taking them here.
0:03:16 > 0:03:20Chris Bell is going all-out with roast duck
0:03:20 > 0:03:22and a duck and cherry Bakewell tart -
0:03:22 > 0:03:26a savoury twist on a sweet classic that could backfire on him.
0:03:26 > 0:03:31He needs to get this really right. The contrast of flavours - the sweet and the sours and the savouries.
0:03:31 > 0:03:35If not, it's just going to completely fall apart.
0:03:35 > 0:03:38There's something sickly, sweet, with duck.
0:03:38 > 0:03:43Chasing Chris Bell's lead, with 13 points, is former champion, Nigel McKenna
0:03:43 > 0:03:46who made it to the final banquet two years ago.
0:03:46 > 0:03:52His simple dishes, expertly cooked, have scraped by so far, keeping last year's winner at bay.
0:03:52 > 0:03:54He needs to wow today to keep a foot in the final.
0:03:54 > 0:03:57The past two days have been really difficult.
0:03:57 > 0:03:59I have to focus on the main course, nothing else.
0:04:00 > 0:04:03Morning, Niall.
0:04:03 > 0:04:08- How are you? - Better today. Hard day yesterday.
0:04:08 > 0:04:12- What are you cooking today? - Today, I'm cooking Dexter fillet, from outside Downpatrick,
0:04:12 > 0:04:16stuffed with some apricots, some almonds,
0:04:16 > 0:04:19a few shallots chopped down, with garlic and thyme.
0:04:19 > 0:04:21I'm going to be cooking on a charcoal grill
0:04:21 > 0:04:27and painting it with a tiny bit of miso, to get the flavour. It's a wee Asian combination.
0:04:27 > 0:04:32And then just a little bit of salsifying, a bit of chopped potato and cavolo nero, which I adore.
0:04:32 > 0:04:34What's groundbreaking about this dish?
0:04:34 > 0:04:38For me, it's the combination of the fruit, the nuts, the beef. It's a wee bit out there.
0:04:38 > 0:04:41Yesterday, there wasn't enough going on.
0:04:41 > 0:04:44Now, I have to really step up and get the flavours going.
0:04:44 > 0:04:47Do you think barbecue is appropriate for the Olympics?
0:04:47 > 0:04:51The biggest risk is charring it too much. It's really hot, cooking at 350 degrees.
0:04:51 > 0:04:54The worst thing you can do is burn the outside, which is pretty easy.
0:04:55 > 0:04:59Niall's fillet of beef with miso, apricots and almonds
0:04:59 > 0:05:02is an unusual combination he hopes will stand out.
0:05:02 > 0:05:04But has he gone too simple again?
0:05:04 > 0:05:07Niall's box of ingredients doesn't consist of much.
0:05:07 > 0:05:12His beef, his vegetable garnish and, of course, his new-found miso,
0:05:12 > 0:05:16which he's pretty convinced is going to be groundbreaking for him.
0:05:16 > 0:05:21I hope it is, because Niall really needs to shine with this dish.
0:05:21 > 0:05:25Currently training with 12 points is last year's winner, Chris Fearon,
0:05:25 > 0:05:28a brasserie-style chef whose imaginative cooking
0:05:28 > 0:05:31ticked all the boxes for last year's sharing brief.
0:05:31 > 0:05:34But this year has got off to a bad start.
0:05:34 > 0:05:38The nerves can get the best of you. You can just crumble.
0:05:38 > 0:05:42That happened in the fish course, but hopefully I can succeed today.
0:05:46 > 0:05:49- How are you feeling?- Good. A lot better than yesterday.
0:05:49 > 0:05:53- You're a bit behind.- Yeah.- A winner last year.- A different brief.
0:05:53 > 0:05:56It suited me last year. The nerves have got to me, big time.
0:05:56 > 0:06:02- What are you cooking?- It's some shank. I'm flaking that and making a little fritter out of that.
0:06:02 > 0:06:06A loin of lamb, some sweetbreads, sweet potato and beetroot.
0:06:06 > 0:06:08What's groundbreaking about this?
0:06:08 > 0:06:13I'm going to do something I'm not really used to doing. The whole molecular thing.
0:06:13 > 0:06:17I'm doing a basil, foamy, frothy, moussey thing with these chemicals.
0:06:17 > 0:06:20I wanted to be seen to be trying something a little bit different.
0:06:20 > 0:06:25- Why is this suited for an Olympic banquet?- The name of the dish is Spring Jump Lamb.
0:06:25 > 0:06:30I'm serving my food on an Olympic gymnasium horse. Lamb, spring, they jump about the field.
0:06:30 > 0:06:34I want to tie it all together. I need to do well today. I can't have a shocker like yesterday.
0:06:34 > 0:06:39Chris Fearon's cooking outside his comfort zone in a bid to impress,
0:06:39 > 0:06:42serving Spring Jump Lamb, another complicated dish
0:06:42 > 0:06:44with a gimmicky prop and risky molecular foam.
0:06:44 > 0:06:47He's trying things he's never done,
0:06:47 > 0:06:49techniques that he doesn't feel at home with.
0:06:49 > 0:06:53There's a great danger for Chris to completely mess this dish up.
0:06:58 > 0:07:02The cooking has commenced in the kitchen and everyone is on edge.
0:07:02 > 0:07:05With former competitor Chris Bell in the lead,
0:07:05 > 0:07:11it's put the pressure on the other two chefs, who both have champion titles to protect.
0:07:11 > 0:07:13What do you think of the banquet? The Olympians?
0:07:13 > 0:07:17It's brilliant. The Olympics is the pinnacle of sporting events.
0:07:17 > 0:07:20You can't get any more dedication than an Olympian.
0:07:20 > 0:07:22Very focused and very driven people.
0:07:22 > 0:07:24Trying to be the best of the best. Chefs are similar.
0:07:24 > 0:07:27There's a lot of competition involved.
0:07:27 > 0:07:31- You give away a part of your life to achieve your goals.- That's it.
0:07:31 > 0:07:35Everybody's tense in the kitchen. The pressure is on us all.
0:07:35 > 0:07:38Today, it's very important for me to get ahead.
0:07:39 > 0:07:42I feel ashamed of myself these last couple of days.
0:07:42 > 0:07:44I haven't cooked to the best of my ability.
0:07:44 > 0:07:49If I don't score well today, unless I get a ten tomorrow, you can count yourself out.
0:07:49 > 0:07:51But I'm not thinking that. I have to focus on what I'm doing.
0:07:51 > 0:07:54And he's got plenty to do.
0:07:54 > 0:07:58He's roasting his savoury granola, while making his mix for his lamb shank fritters.
0:07:58 > 0:08:00- How are you doing?- Not too bad.
0:08:00 > 0:08:07- What have you in here? - Just some shank, cooked down in a nice cuissant, tomato-based.
0:08:07 > 0:08:10Some saffron, aromats, cumin in there.
0:08:10 > 0:08:15- So, feeling confident? - I'm feeling a lot better today than I did yesterday.
0:08:15 > 0:08:19I wasn't right yesterday, at all. I wasn't myself.
0:08:19 > 0:08:22A nervous wreck. I don't know what happened to me, I really don't.
0:08:22 > 0:08:26I think I stopped believing in my dish, stopped believing in myself, really.
0:08:26 > 0:08:28I just went to pieces.
0:08:28 > 0:08:32- A bit more focused?- Yeah, a bit more focused, a bit more relaxed.
0:08:32 > 0:08:34Just take my time.
0:08:34 > 0:08:38- You want this dish to be a real standout.- Yeah, I don't want to mess this up.
0:08:39 > 0:08:42Chris Fearon really needs to keep calm.
0:08:42 > 0:08:46Yesterday, he took a really bad bout of nerves.
0:08:46 > 0:08:48That's not good for producing good food.
0:08:48 > 0:08:52Really, he needs to keep calm, to get some great food out of him.
0:08:52 > 0:08:58Across the kitchen, Chris Bell is getting the elements ready for his savoury Bakewell tart.
0:08:58 > 0:09:01The Bakewell tart, inspirational. Definitely something different.
0:09:01 > 0:09:05I've seen the two things on a menu and thought, "I reckon they'd go together."
0:09:05 > 0:09:09- It's very much 50-50, savoury and sweet.- Ducklings are sweet.
0:09:09 > 0:09:12It almost needs it.
0:09:12 > 0:09:16I've just tried to cross the tart over into a savoury dish,
0:09:16 > 0:09:21without putting a big almondy, jammy sponge on a plate.
0:09:21 > 0:09:26It's definitely something different. It sounds good, but definitely something different.
0:09:26 > 0:09:29- Chris, how is everything going? - Not too bad.
0:09:29 > 0:09:35- Early days.- Bakewell?- Yeah. I've got a little sour cherry compound.
0:09:35 > 0:09:39I'm going to put a small layer on the base to act as the jam.
0:09:39 > 0:09:42I don't want much more sweetness, so I've got the picked duck legs,
0:09:42 > 0:09:46with a little bit of a really light duck sauce.
0:09:46 > 0:09:50I'm going to pipe the frangipane, which is quite heavily flavoured with basil,
0:09:50 > 0:09:53but this is how I want to get the basil element onto this.
0:09:53 > 0:09:56There's pine, almond, a tiny bit of Parmesan in there
0:09:56 > 0:10:00and then I'm going to glaze it with some traditional cherry jam.
0:10:00 > 0:10:03Chris Bell feels very confident.
0:10:03 > 0:10:06This whole Bakewell idea is starting to really take place.
0:10:06 > 0:10:10I'm still not convinced that it's a fantastic idea,
0:10:10 > 0:10:12but I'm there to be proved wrong.
0:10:12 > 0:10:18It's a trailblazing combination, but Chris's rivals want to find out if he's taking too much of a risk.
0:10:18 > 0:10:21- Lovely.- It's good, eh?
0:10:21 > 0:10:24What are you doing tomorrow for dessert - sausages and mash?
0:10:24 > 0:10:26Wa-wah-wah!
0:10:28 > 0:10:30Funny guy, Fearon.
0:10:30 > 0:10:36They taste beautifully, individually, but all together? I'm really interested to see.
0:10:36 > 0:10:40This dish comes together better than it sounds. It is risky.
0:10:40 > 0:10:43All my courses are a bit risky in this year's competition
0:10:43 > 0:10:45and that's what I'm pinning my hopes on.
0:10:45 > 0:10:50Niall's been struggling to meet the groundbreaking part of the brief.
0:10:50 > 0:10:54Today, he's aiming for a top score by using a charcoal grill
0:10:54 > 0:10:56that cooks meat at very high temperatures.
0:10:56 > 0:11:00And he's decided to serve his Dexter beef fillet with miso and a fruit stuffing.
0:11:00 > 0:11:02Niall, what have we here?
0:11:02 > 0:11:06I'm rolling the Dexter. I'm going to put it in the blast chiller. Tighten it up a little bit.
0:11:06 > 0:11:11And I've got my almond and apricot stuffing here, if you want to taste it.
0:11:11 > 0:11:13- Almonds and apricots? - A little sage, thyme, garlic,
0:11:13 > 0:11:17and I'm going to chill this down and put it through the centre of the fillet.
0:11:17 > 0:11:20The fillet round the outside, nicely charred,
0:11:20 > 0:11:23and then the almond through the centre with the apricots.
0:11:23 > 0:11:27- It's a very small piece of beef. It's going to char quickly. - It is. I have to be very careful.
0:11:27 > 0:11:32It's such a severe heat and such a small amount of meat, I have to be very careful.
0:11:32 > 0:11:34Niall's beef has shrunk down to such an extent
0:11:34 > 0:11:40that I'm really concerned that when he goes to chargrill it, he's going to completely overcook it.
0:11:40 > 0:11:42His stuffing, I tasted, I liked.
0:11:42 > 0:11:45But is it groundbreaking? Has he done enough work?
0:11:45 > 0:11:49He's under a bit of pressure to pull something out of the bag here.
0:11:49 > 0:11:53If it's groundbreaking he's after, Richard may just have noticed it
0:11:53 > 0:11:55on Chris Fearon's side of the kitchen -
0:11:55 > 0:11:58a fish tank pump.
0:12:00 > 0:12:03- Where's the goldfish, Chris? - I don't have any goldfish.
0:12:03 > 0:12:05What are you doing with this?
0:12:05 > 0:12:09I'm doing a bath of frothy foam, moussey thing, blitz it up,
0:12:09 > 0:12:12blanch in the fresh basil, to make a green herbs sauce, almost,
0:12:12 > 0:12:17and then I'm going to infuse it with two chemicals that will activate it.
0:12:17 > 0:12:20It's something I've played about with, a fish tank pump.
0:12:20 > 0:12:24There's loads of wee airs in it. Froths it all up.
0:12:24 > 0:12:28It looks like green bubblebath, but wild, like vibrant green.
0:12:28 > 0:12:33- So you came prepared? - I came with a fish tank pump, I don't know if I came prepared(!)
0:12:35 > 0:12:39- Chris, you need to push on. Take care.- Thank you.
0:12:39 > 0:12:42Chris Fearon is really pushing the boat out for this one.
0:12:42 > 0:12:46He's going to areas he doesn't feel comfortable with.
0:12:46 > 0:12:49He wants to come up with that groundbreaking dish
0:12:49 > 0:12:53that really makes this worthy of an Olympian feast.
0:12:53 > 0:12:56Has he the skill to pull it off? Only time will tell.
0:12:56 > 0:13:00I think the fish tank concept is quite clever, you know?
0:13:00 > 0:13:02I did my homework and it's just making bubbles
0:13:02 > 0:13:06and as it creates the air in the water, it makes it all frothy.
0:13:06 > 0:13:10It will be pretty cool-looking on the plate and it tastes nice too.
0:13:10 > 0:13:13Chris Fearon may have won a place at the banquet last year,
0:13:13 > 0:13:17but he's never worked in a Michelin-starred kitchen, unlike his competitors.
0:13:17 > 0:13:21He works at Deanes at Queens, a brasserie in Belfast
0:13:21 > 0:13:24where molecular gastronomy is never on the menu,
0:13:24 > 0:13:26but he's attempting it for this year's brief.
0:13:26 > 0:13:30Using the molecular techniques is completely out of my comfort zone.
0:13:30 > 0:13:32Xanthan gum, is it? I can't pronounce it.
0:13:32 > 0:13:34It's something I never do.
0:13:34 > 0:13:39That will make it heat resistant and the other one will make it gel together...
0:13:39 > 0:13:40hopefully.
0:13:40 > 0:13:42I don't fully understand it all,
0:13:42 > 0:13:46but I think it's important to bring some of it forward onto my dishes,
0:13:46 > 0:13:50to show that I'm trying to move with the times,
0:13:50 > 0:13:52that I'm not just pie and mash and burgers and chips.
0:13:52 > 0:13:56He's looking to create a radical basil foam with a frothy texture
0:13:56 > 0:13:59that will hold, and not collapse on the plate.
0:13:59 > 0:14:01Drum roll, please.
0:14:03 > 0:14:08It is bubbly but it's not what I'm looking for. It's not right.
0:14:08 > 0:14:10It's like frog spawn or something.
0:14:10 > 0:14:13If someone gave me that, I'd tell them where to stick it.
0:14:14 > 0:14:17It was clear Chris needed professional help.
0:14:17 > 0:14:22He headed over the border, to Dublin's Institute of Technology and Culinary Arts,
0:14:22 > 0:14:26to meet lecturer, Roisin Burke, and student, Mark Traynor.
0:14:26 > 0:14:31I see you've brought one of these little weighing scales. It's to one decimal point.
0:14:31 > 0:14:36That's what you need, because if you go over it or under it,
0:14:36 > 0:14:39it has huge consequences for your foam.
0:14:39 > 0:14:42I think I was just whacking it in.
0:14:42 > 0:14:46- Well, that's the difference between scientists and chefs.- Ah, well.
0:14:46 > 0:14:50After carefully measuring and mixing up various concoctions,
0:14:50 > 0:14:54they finally came up with the recipe for Chris' innovative basil foam.
0:14:54 > 0:14:59I think the xanthan gum and the hy-foamer, this one here, is the one I'm going to use,
0:14:59 > 0:15:02because it just looks cool.
0:15:02 > 0:15:04Perfect. That's me. I am happy.
0:15:04 > 0:15:09The point that I want to prove is that us brasserie cooks
0:15:09 > 0:15:12are sometimes just as good as the other boys. I've a point to prove.
0:15:12 > 0:15:15I did it last year and I want to do it again.
0:15:15 > 0:15:18Yes, that's the business!
0:15:18 > 0:15:20I'm not going to lie, I am quite nervous.
0:15:20 > 0:15:24The idea of breaking boundaries and using new techniques,
0:15:24 > 0:15:26I just hope it pays off.
0:15:26 > 0:15:28I hope it doesn't sink me, basically.
0:15:32 > 0:15:36It's the moment of truth for Chris Fearon's foam.
0:15:36 > 0:15:41If he's mismeasured it by even a tenth of a gram, he could be facing disaster.
0:15:43 > 0:15:45And then put that in there.
0:15:45 > 0:15:50Hopefully, this will start creating a mousse
0:15:50 > 0:15:52or a froth.
0:15:52 > 0:15:54So what stops it collapsing?
0:15:54 > 0:15:59There's a stabiliser in the xanthan gum, which keeps it heat resistant to a certain temperature.
0:15:59 > 0:16:02After about 60 degrees, it will start collapsing,
0:16:02 > 0:16:05- but I don't think my plates are going to be 60...- God help us.
0:16:05 > 0:16:10I couldn't do this back home. 200 covers on a Saturday night, it doesn't make any sense.
0:16:10 > 0:16:13That would be my brain, bubbling away, if that was the case.
0:16:16 > 0:16:21It's approaching plating up time and the pressure is on for the chefs to finish their dishes.
0:16:21 > 0:16:26Niall is stuffing his Dexter fillet with his almond and apricot mix,
0:16:26 > 0:16:29Chris Fearon's finishing his sweet potato puree
0:16:29 > 0:16:32and Chris Bell's getting his Bakewell tart out of the oven.
0:16:32 > 0:16:37- Bakewell tart, eh? - It looks good, Chris.- Thanks.
0:16:37 > 0:16:39It doesn't matter what it looks like.
0:16:39 > 0:16:42Chris Bell is first to plate up.
0:16:42 > 0:16:46He quickly pan fries his duck breast and duck heart,
0:16:46 > 0:16:49then turns his attention to his plate.
0:16:49 > 0:16:54He starts with a stroke of cherry jam, some pickled cherries and his controversial Bakewell tart.
0:16:54 > 0:16:58He then adds his duck heart, dots of basil puree, his duck breast
0:16:58 > 0:17:02and finishes with some flambeed foie gras.
0:17:06 > 0:17:09Well done, Chris. Well done.
0:17:12 > 0:17:14That was hard.
0:17:14 > 0:17:18- Groundbreaking?- It's different. - Let's go taste it.
0:17:18 > 0:17:22Will Chris's savoury Bakewell tart see him at the top of the podium
0:17:22 > 0:17:24for the third day running?
0:17:24 > 0:17:27- Happy with the tart? - Quite happy with the tart.
0:17:27 > 0:17:30- Should it be like that?- Yeah, it should be runny in the middle.
0:17:30 > 0:17:35- It's a little bit under in the middle.- It is runny in the centre. - It's really runny in the centre.
0:17:35 > 0:17:39- Do you think you've got the sweet, savoury element right? - Yeah, I think I have.
0:17:39 > 0:17:42It's more on the savoury side of sweet.
0:17:43 > 0:17:47- It's very strong almondy, isn't it? - I think there's too much on the plate.
0:17:47 > 0:17:51Too many big flavours on the plate. Do they really come together?
0:17:51 > 0:17:53I think this is going to be his downfall.
0:17:53 > 0:17:57- Happy with the rendering of this? - A few minutes longer, maybe?
0:18:02 > 0:18:05- That is lovely. - It's nice and tender.
0:18:05 > 0:18:08Was the duck heart a good addition for you?
0:18:08 > 0:18:12The ducks are so good. I believe in these ducks, I think they are fantastic.
0:18:12 > 0:18:15The interesting thing is that he put the duck heart in, which I love.
0:18:15 > 0:18:17That was really well cooked.
0:18:17 > 0:18:20- Groundbreaking? - I think it's different.
0:18:20 > 0:18:24It's pushing the boundaries, as far as flavour combinations go.
0:18:24 > 0:18:29- How you feeling?- Mixed. Some of it, I'm really happy with. Other bits, I could have cooked better.
0:18:29 > 0:18:32I don't think Chris will be happy with this dish.
0:18:32 > 0:18:35If he got that tart a wee bit better.
0:18:35 > 0:18:37This could be good for us.
0:18:37 > 0:18:41This could make it a more level playing field.
0:18:44 > 0:18:48I wasn't happy with every element of that dish.
0:18:49 > 0:18:51But we'll hope for the best.
0:18:52 > 0:18:54Next to plate up is Niall.
0:18:54 > 0:18:58He carefully places his stuffed fillet of beef
0:18:58 > 0:19:00onto his super-hot charcoal grill.
0:19:00 > 0:19:04What's the crack with these? What temperature do these hit?
0:19:04 > 0:19:07You cook between 300 and 350. That's where you cook.
0:19:07 > 0:19:10- Risky pieces of kit, aren't they? - You have to stay on top of them.
0:19:10 > 0:19:13When you grill meat on a traditional grill,
0:19:13 > 0:19:16you run the risk of it overheating and being bitter,
0:19:16 > 0:19:22so I'm wondering how he's going to control that happening with this piece of beef.
0:19:22 > 0:19:25350 degrees, it's going to be extremely difficult.
0:19:27 > 0:19:31Once cooked, Niall brushes it with miso and lets it rest,
0:19:31 > 0:19:33while he plates up the rest of his dish -
0:19:33 > 0:19:38purple potatoes, apricots, salsify and cavolo nero cabbage.
0:19:38 > 0:19:42To finish his plate, he adds his stuffed beef fillet
0:19:42 > 0:19:44and tops it off with some red wine jus.
0:19:55 > 0:19:58- Finished polishing?- Yep.- Good man.
0:19:59 > 0:20:00Extraordinary?
0:20:01 > 0:20:03Tastes beautiful.
0:20:03 > 0:20:05- Have you done enough?- Soon see.
0:20:07 > 0:20:09- Come on. Taste your own.- Thank you.
0:20:11 > 0:20:14Will Richard think Niall's fillet of beef
0:20:14 > 0:20:17lives up to the spectacle of the London 2012 Games?
0:20:17 > 0:20:22- Are you happy with the cooking of the beef?- I think it's perfect, it's absolutely beautiful.
0:20:22 > 0:20:24I think, looking at it,
0:20:24 > 0:20:27that a grill of that temperature cooks meat at an uneven temperature.
0:20:27 > 0:20:31From the outside it's well done, it's medium rare and then it's raw.
0:20:31 > 0:20:35- So you don't like the whole gimmicky side of the cooking?- Not really.
0:20:35 > 0:20:39- Are you happy with all the veg? - I think the salsify was a bit under.
0:20:41 > 0:20:45- The vegetables are a wee bit on the firm side.- They're crunchy.
0:20:45 > 0:20:49- Has that miso flavour worked for you? - I think it really has. I think it's absolutely beautiful.
0:20:49 > 0:20:53I can taste the miso, I like it. It's lovely.
0:20:53 > 0:20:55- Has the apricots and almonds worked?- Definitely.
0:20:55 > 0:20:57For me, it's the star of the show.
0:20:57 > 0:21:00I like the apricots and the nuts, I think it works.
0:21:00 > 0:21:01A groundbreaking..?
0:21:01 > 0:21:04It's not a fancy, artistic plate.
0:21:04 > 0:21:09- Don't you think something like that would be seen as Sunday lunch? - That's the type of food I'm doing.
0:21:11 > 0:21:14- Groundbreaking? I don't know. - It's quite a simple dish.
0:21:14 > 0:21:16It's vegetables and beef with gravy.
0:21:16 > 0:21:19Is that ordinary or is it extraordinary?
0:21:19 > 0:21:21I think the flavours were beautiful.
0:21:23 > 0:21:26Everything went well there.
0:21:26 > 0:21:28Overall, I mean, just what I wanted to do.
0:21:28 > 0:21:31The only thing was the salsify was a bit undercooked,
0:21:31 > 0:21:34but all the flavours were there and the cooking was spot on.
0:21:34 > 0:21:38Last to plate up is Chris Fearon, who's one point behind Niall
0:21:38 > 0:21:40and desperate to catch up.
0:21:40 > 0:21:43He's cooking outside his comfort zone, in a bid to impress
0:21:43 > 0:21:46and has his plate heating in the oven, ready to go.
0:21:46 > 0:21:50But just as he gets his lamb sweetbreads on to fry, he's interrupted.
0:21:50 > 0:21:53Chris, OK if I try the sweet potato puree? Saffron.
0:21:53 > 0:21:55You knock yourself out.
0:21:57 > 0:21:58Chris, sorry.
0:22:01 > 0:22:04- You BLEEP messed me up. - Tastes lovely.- Thanks.
0:22:04 > 0:22:07Ignoring Niall's diversion, he starts building his plate
0:22:07 > 0:22:10with crunchy granola, beetroot, shallots and his lamb sweetbreads
0:22:10 > 0:22:15before dotting the plate with what's left of his sweet potato puree.
0:22:15 > 0:22:19Finally, he adds his lamb shank fritters, his wrapped lamb loin
0:22:19 > 0:22:22and risky basil foam, which can't stand too much heat.
0:22:22 > 0:22:26But as he gets his plates onto his quirky gymnasium horse stands,
0:22:26 > 0:22:27he realises his mistake.
0:22:27 > 0:22:29Plate's too hot.
0:22:31 > 0:22:34Too hot plates. Too hot, chef.
0:22:36 > 0:22:39The mousse collapsed. The bubble's are still there but it's too hot.
0:22:39 > 0:22:42I left the plates in the oven too long.
0:22:46 > 0:22:48A winning dish?
0:22:48 > 0:22:49If it eats well, hopefully.
0:22:51 > 0:22:54There's one point in it. Let's go and taste.
0:22:55 > 0:22:58Will Chris's playful Spring Jump Lamb catapult him
0:22:58 > 0:23:01into the lead or see him drop out of the race?
0:23:01 > 0:23:04The mousse did work, but when it went on the plate, it collapsed,
0:23:04 > 0:23:08because I heated the plates up far too long in the oven. I just didn't want cold plates.
0:23:08 > 0:23:12The big talking point in this dish for Chris was the foam
0:23:12 > 0:23:15and it completely annihilated it, instantly.
0:23:15 > 0:23:18Do you think that lamb could have been a little bit more tender?
0:23:18 > 0:23:20Yes, definitely.
0:23:20 > 0:23:24It could be a little bit over, I could have had the fat a bit crispier.
0:23:24 > 0:23:25I'm not going to lie to you.
0:23:25 > 0:23:28The lamb's actually a bit tough.
0:23:28 > 0:23:32- The plate was so hot it's continued to cook that piece. - The lamb's just overcooked.
0:23:32 > 0:23:34That's a bit of crispy leg, is it?
0:23:34 > 0:23:37No, a little bit of thigh, left over from the shanks,
0:23:37 > 0:23:41just cooked down to a sticky sauce. I like that, you know.
0:23:43 > 0:23:45It's nothing pretty, but it's tasty.
0:23:45 > 0:23:47The balance of flavours in the dish is good.
0:23:47 > 0:23:50It's just the heat of the plate, I think.
0:23:50 > 0:23:53The heat of the plate has destroyed, maybe, three things -
0:23:53 > 0:23:56sauce, mousse and the lamb.
0:23:56 > 0:23:59We all know when we've achieved something great.
0:23:59 > 0:24:03- Do you think you've achieved something great here? - Not something great, no.
0:24:03 > 0:24:07I done this with Chris last year and he's got bags of confidence.
0:24:07 > 0:24:09His strength is his confidence.
0:24:09 > 0:24:12Every day this week, he's been shaking.
0:24:12 > 0:24:15I think nerves have played a part in Chris's errors this week.
0:24:15 > 0:24:18Are you walking on ice here or are you pushing boundaries?
0:24:18 > 0:24:21I think I'm walking... A bit of both, to be honest.
0:24:24 > 0:24:29- Hi.- Hi, boys.- Well?- Yeah, I mean, the mousse collapsed on me.
0:24:29 > 0:24:33It was the big focus thing, the molecular thing.
0:24:33 > 0:24:37I just wanted it to start bubbling, but the plate was too hot.
0:24:37 > 0:24:40Given the circumstances in the competition, the heat's on.
0:24:40 > 0:24:44I think we all made mistakes today. Speaking personally, I feel I've let myself down today.
0:24:44 > 0:24:47I might be a bit Steady Eddie today, I might be another six.
0:24:47 > 0:24:49I'll be surprised if it's any more than six.
0:24:49 > 0:24:51I don't think there'll be a lot between us.
0:24:51 > 0:24:54Maybe a point or so. It'll come down to the dessert.
0:24:54 > 0:24:57With their main courses delivered,
0:24:57 > 0:25:00all the chefs can do now is anxiously await Richard's verdict.
0:25:02 > 0:25:04Yesterday, he awarded Chris Bell a seven,
0:25:04 > 0:25:07and Niall and Chris Fearon six points each.
0:25:08 > 0:25:10Who'll be in pole position today?
0:25:15 > 0:25:19Chris Bell. Your duck with Bakewell garnish.
0:25:19 > 0:25:22The duck breast was cooked very well.
0:25:23 > 0:25:25The duck heart was a really good combination.
0:25:25 > 0:25:28That dish has lots of potential.
0:25:28 > 0:25:32But you need to refine it.
0:25:32 > 0:25:34The tart was very sloppy inside.
0:25:36 > 0:25:40The almonds and the basil flavour took over the whole dish.
0:25:40 > 0:25:42I find this hard to say, Chris,
0:25:42 > 0:25:46but if it had sugar, it would have passed as a dessert, that tart.
0:25:48 > 0:25:49Niall...
0:25:49 > 0:25:53Your Dexter beef, with miso, apricots and almonds.
0:25:53 > 0:25:57The beef worked well with the apricots and the almond stuffing.
0:25:59 > 0:26:01The beef was beautifully cooked.
0:26:01 > 0:26:04The whole dish had a very good flavour.
0:26:05 > 0:26:07But...
0:26:09 > 0:26:11again, there was a lack of content.
0:26:13 > 0:26:15The beef part of the dish was original,
0:26:15 > 0:26:18but you just didn't push the whole dish far enough.
0:26:19 > 0:26:20Shame.
0:26:22 > 0:26:26- Chris Fearon.- Chef. - Your Spring Jump Lamb.
0:26:27 > 0:26:29Obviously, you did think about the brief.
0:26:32 > 0:26:36The shank with the glaze sauce, the two pieces, I thought were great.
0:26:38 > 0:26:41But...
0:26:41 > 0:26:43the lamb was tough.
0:26:45 > 0:26:47The fat around the lamb was quite ugly.
0:26:47 > 0:26:51You knew the plate was too hot,
0:26:51 > 0:26:56so the molecular foam just all fell apart when you put it on the plate.
0:27:01 > 0:27:05Chris Bell. For your duck with Bakewell garnish,
0:27:05 > 0:27:07I'm giving you...
0:27:09 > 0:27:10..seven out of ten.
0:27:12 > 0:27:13Thank you very much.
0:27:15 > 0:27:17Niall...
0:27:17 > 0:27:20for your Dexter beef, with miso, apricots and almonds,
0:27:20 > 0:27:22I'm giving you...
0:27:24 > 0:27:25..six out of ten.
0:27:28 > 0:27:34Chris Fearon. For your Spring Jump Lamb, I'm giving you...
0:27:37 > 0:27:40- ..a six out of ten. - Thank you very much, Richard.
0:27:44 > 0:27:47We have one final dessert to do tomorrow. I wish you well.
0:27:47 > 0:27:48ALL: Thanks, chef.
0:27:52 > 0:27:56So, Chris Bell is still in the lead, with 23 points.
0:27:56 > 0:27:58Niall's in second, with 19,
0:27:58 > 0:28:00and Chris Fearon's still in third, with just 18.
0:28:00 > 0:28:03It could have been over, but it's not. Got tomorrow to pull it back.
0:28:03 > 0:28:05Could I push myself further? Possibly.
0:28:05 > 0:28:08Absolutely delighted to win the main course.
0:28:08 > 0:28:11It gives me massive confidence going into tomorrow.
0:28:12 > 0:28:14Tomorrow, it's the final push, with dessert,
0:28:14 > 0:28:17and the pressure of retaining last year's winning title
0:28:17 > 0:28:19is proving too much for Chris Fearon.
0:28:19 > 0:28:23If this doesn't work here, I might have to do it in the hall.
0:28:23 > 0:28:26BLEEP me. Have you ever seen so much palaver in your life?
0:28:26 > 0:28:28And someone is going home.
0:28:28 > 0:28:30- Have you've done enough to pull ahead?- I don't know.
0:28:35 > 0:28:37Subtitles by Red Bee Media Ltd