0:00:02 > 0:00:07It's D-day on Great British Menu for the Scottish chefs!
0:00:07 > 0:00:08You don't find it nerve-racking?
0:00:08 > 0:00:10No.
0:00:10 > 0:00:13This week saw a re-match between old rivals,
0:00:13 > 0:00:16former regional champion Michael Smith and joker Tony Singh...
0:00:16 > 0:00:18Agh!
0:00:18 > 0:00:21..with ambitious past contender Mark Greenaway returning to the fray.
0:00:21 > 0:00:24If I were you, I would score this dish a nine.
0:00:24 > 0:00:26Their goal is to cook at a special banquet,
0:00:26 > 0:00:30celebrating 25 years of Red Nose Day at the Royal Albert Hall.
0:00:32 > 0:00:35Yesterday's dessert course was a fight to the end
0:00:35 > 0:00:36between technical chef Mark...
0:00:36 > 0:00:39I don't know why I do it to myself, I really don't.
0:00:39 > 0:00:40..and risk-taker Tony.
0:00:40 > 0:00:43You are mad as a box of frogs, Tony, you really are.
0:00:43 > 0:00:45But Tony's luck ran out.
0:00:45 > 0:00:48- BLEEP.- Oh!- BLEEP.
0:00:48 > 0:00:51It wasn't a hugely finessed dessert.
0:00:51 > 0:00:54Commiserations, Tony. And, Mark, you're through to tomorrow to
0:00:54 > 0:00:57cook for the judges. Congratulations.
0:00:57 > 0:01:01Today, Mark and Michael will cook all four of their courses again,
0:01:01 > 0:01:04as they go head to head for the final showdown.
0:01:04 > 0:01:06Are you going to the final, are you?
0:01:06 > 0:01:09Well, I certainly hope so, I'm not here for a good time.
0:01:09 > 0:01:13Backstage, the judges are expecting a performance on a plate.
0:01:13 > 0:01:15I hope the gastronomy is better than the jokes, though.
0:01:15 > 0:01:18But to make sure the food has humour as well as flavour, there'll
0:01:18 > 0:01:20be a fourth comedy judge.
0:01:20 > 0:01:22- Aaaagh!- Ha-ha.
0:01:22 > 0:01:23This week it's impressionist
0:01:23 > 0:01:27and Comic Relief supporter, Debra Stephenson.
0:01:27 > 0:01:32It could be sophisticated if you used this as a fan.
0:01:32 > 0:01:34The chefs are under pressure and
0:01:34 > 0:01:36must deliver culinary works of art...
0:01:36 > 0:01:38Really, really assured piece of cooking.
0:01:38 > 0:01:41..with a witty punch line.
0:01:41 > 0:01:42Thank you, Prue.
0:01:42 > 0:01:43It's brilliant, it's a car crash.
0:01:43 > 0:01:45It's roadkill.
0:01:45 > 0:01:48Only one chef can represent Scotland at the national finals.
0:01:49 > 0:01:51The winner is...
0:02:03 > 0:02:05It's returning contender Mark's first time
0:02:05 > 0:02:09in front of the judges... but after scoring the top mark
0:02:09 > 0:02:12for his dessert yesterday, he's riding high.
0:02:17 > 0:02:20One more stage to go and then hopefully finals week.
0:02:20 > 0:02:23If you think working with Angela was tough, wait until you get
0:02:23 > 0:02:27in front of those judges, mate. That's hard-core.
0:02:27 > 0:02:30Ah, doesn't scare me one little bit. Good luck!
0:02:31 > 0:02:34- You smile when you're nervous, don't you?- Not really.
0:02:41 > 0:02:45Former regional champion Michael has faced the judges twice before
0:02:45 > 0:02:48and twice failed to get a dish to the banquet.
0:02:48 > 0:02:50Failing a third time is not an option.
0:02:52 > 0:02:55I'm fully aware that there hasn't been a Scottish chef at the
0:02:55 > 0:02:59banquet for a long, long time - I need to change that.
0:02:59 > 0:03:01But technical chef Mark is feeling confident
0:03:01 > 0:03:04and won't go down without a fight.
0:03:04 > 0:03:06I'm here to win, that's what I'm ultimately here for,
0:03:06 > 0:03:08not to go home a loser.
0:03:08 > 0:03:12Both chefs have endeavoured to create witty, gastronomic menus
0:03:12 > 0:03:13that will also raise a smile.
0:03:16 > 0:03:19He's worked really hard on being funny,
0:03:19 > 0:03:21so I hope he's worked as hard on being delicious.
0:03:21 > 0:03:24And judges Prue Leith, Oliver Peyton
0:03:24 > 0:03:27and Matthew Fort are getting a preview of their menus this year.
0:03:27 > 0:03:29Michael's is absolutely full of jokes,
0:03:29 > 0:03:32and Mark has a humour-free menu.
0:03:32 > 0:03:34There's a lot of humour in Mark's menu.
0:03:34 > 0:03:38I hope the gastronomy's better than the jokes, though.
0:03:41 > 0:03:44Both chefs are hard at work on their starters.
0:03:44 > 0:03:48It was Mark's lowest-scoring dish of the week, so he has to nail it today.
0:03:48 > 0:03:51It'd be good for the judges to disagree with Angela and give me
0:03:51 > 0:03:53a better score.
0:03:53 > 0:03:55But it could go the other way.
0:03:55 > 0:03:58The chefs can't afford any weak points in their menus,
0:03:58 > 0:04:01as the judges will be scoring every dish to determine the winner.
0:04:01 > 0:04:04But something is about to throw them.
0:04:04 > 0:04:06Hello, chefs.
0:04:06 > 0:04:07- Hello, good morning.- Good morning.
0:04:07 > 0:04:10Good morning! Michael, it's good to see you again.
0:04:10 > 0:04:13Very lovely to see you, as well, welcome to the kitchen!
0:04:13 > 0:04:16And, Mark, you made it through to us this time?
0:04:16 > 0:04:20Yes, second time lucky, so...should be a good day.
0:04:20 > 0:04:24I hope you're managing to cope with this brief of being both funny
0:04:24 > 0:04:26and gastronomic?
0:04:26 > 0:04:28This year is a tough brief, it really is.
0:04:28 > 0:04:31All I can say is very good luck to you!
0:04:31 > 0:04:32- Thank you.- Thank you very much.
0:04:36 > 0:04:39Third time I've been to the judging chamber
0:04:39 > 0:04:42and they've never, ever, ever come into the kitchen before.
0:04:42 > 0:04:44Nice to see them, though.
0:04:44 > 0:04:46You don't find it nerve-racking?
0:04:46 > 0:04:47No.
0:04:47 > 0:04:50I thought Michael looked focused. Obviously, he's been to the final
0:04:50 > 0:04:53but never made it to the banquet, he'll want to win.
0:04:53 > 0:04:56Young Mark looked really raring to go and dead keen,
0:04:56 > 0:04:58but I did think he was nervous.
0:04:58 > 0:05:03Rookie Mark's determined to hold his own against former Scottish champion, Michael.
0:05:03 > 0:05:09But after scoring a disappointing five for his starter of...
0:05:09 > 0:05:12earlier in the week, he has to get it right today.
0:05:17 > 0:05:20- Was that not your lowest score, your starter?- Yeah.
0:05:20 > 0:05:23He's working on the terrine element of his dish, which veteran
0:05:23 > 0:05:26Angela Hartnett criticised for lack of texture.
0:05:26 > 0:05:30I've made it a lot chunkier this time. Hopefully it will just edge me
0:05:30 > 0:05:33a few more points that I'm going to need to get me to the final.
0:05:33 > 0:05:37Are you going to the final, are you?
0:05:37 > 0:05:39Well, I'm not here for a good time.
0:05:41 > 0:05:44This year, there's added pressure as the chefs have to impress
0:05:44 > 0:05:46a fourth judge.
0:05:46 > 0:05:49Today, it's comedienne and impressionist Debra Stephenson.
0:05:49 > 0:05:51Nice to see you all.
0:05:51 > 0:05:53Do you know what lies ahead of you today?
0:05:53 > 0:05:55Hopefully, lots of eating!
0:05:55 > 0:05:58- Lots and lots... - Is it!- ..and lots.- Oh!
0:05:58 > 0:06:00We've got a bit of boil-in-the-bag.
0:06:00 > 0:06:02I think you need to save your humour till later in the day.
0:06:02 > 0:06:06No, no, no, she has to be funny all the time!
0:06:06 > 0:06:08- No pressure, then.- No.
0:06:10 > 0:06:15Mark's rabbit terrine is the first dish under scrutiny today.
0:06:15 > 0:06:17He places his mini gingerbread muffins
0:06:17 > 0:06:20and strips of tomato jelly on top of the terrine,
0:06:20 > 0:06:24followed by roasted hazelnuts and dots of parsley mayonnaise.
0:06:24 > 0:06:28How many times has there been a cold starter at the banquet?
0:06:28 > 0:06:31Erm, I can't remember. Do you know?
0:06:31 > 0:06:33- Possibly never!- Really?!
0:06:34 > 0:06:36I'm only pulling your leg!
0:06:36 > 0:06:40Remaining focused, Mark adds his unusual carrot meringues
0:06:40 > 0:06:45and places his rabbit starter into his comedy cookbooks.
0:06:45 > 0:06:46Right, guys.
0:06:55 > 0:06:58PRUE CHUCKLES
0:06:58 > 0:07:00LAUGHTER FROM BOXES
0:07:02 > 0:07:04- MATTHEW:- Thank you, Prue. Now turn it off!
0:07:06 > 0:07:09I don't know how to stop it!
0:07:09 > 0:07:12Your presentation, I loved that box, but it still...
0:07:12 > 0:07:15didn't get the mark you were hoping for.
0:07:15 > 0:07:19Last thing I want is for them to open it and be disappointed.
0:07:19 > 0:07:21It's just window-dressing.
0:07:21 > 0:07:24Matthew, cheer up, will you, it's the theme!
0:07:24 > 0:07:26Pfft!
0:07:26 > 0:07:28How do you think he pressed the rabbit?
0:07:28 > 0:07:30Well, I think he sat on it, very hard!
0:07:30 > 0:07:33Do you think the tweaks will be enough just to elevate it?
0:07:33 > 0:07:35I hope so.
0:07:37 > 0:07:40I know what this tastes like, it tastes like under-seasoned rabbit.
0:07:40 > 0:07:44I don't think this is under-seasoned, I think it's delicious.
0:07:44 > 0:07:48The rabbit's OK, I don't think it's been pressed properly. It's not dense enough.
0:07:48 > 0:07:50that green sludge, is, I presume, parsley?
0:07:50 > 0:07:53It's parsley and it's very nice. Parsley mayonnaise or something.
0:07:53 > 0:07:56Anne Robinson would have been kinder than you...
0:07:56 > 0:08:01- AS ANNE ROBINSON:- There's more flavour in a pair of my old leather trousers, or so I'm told.
0:08:05 > 0:08:08Former regional champion Michael is up next with his starter.
0:08:08 > 0:08:11A visually playful warm chicken salad,
0:08:11 > 0:08:16his culinary take on a well-known joke...
0:08:16 > 0:08:18Hopefully we'll be laughing and joking later on, Mark.
0:08:18 > 0:08:24- A few pints in the pub afterwards, do you think? - I don't think, I know.- I know!
0:08:24 > 0:08:27But for now, Michael has to concentrate on getting
0:08:27 > 0:08:29his first course to the pass on time.
0:08:29 > 0:08:32He adds his cream cheese road markings to warm slates,
0:08:32 > 0:08:36with a spattering of carrot and beetroot puree,
0:08:36 > 0:08:39followed by the chicken thigh and chanterelle mushrooms.
0:08:39 > 0:08:43He finishes with sauteed kale, shredded pickled carrot,
0:08:43 > 0:08:45and a feather for dramatic effect.
0:08:46 > 0:08:50Keep your eye on those feathers for me, please, gentlemen.
0:08:50 > 0:08:54And to complete the joke, Michael's added comedy sound effects.
0:08:54 > 0:08:55CHICKEN CLUCKS
0:08:55 > 0:08:57AMBULANCE SIREN
0:08:57 > 0:08:59What's going on now?
0:09:01 > 0:09:02TYRES SCREECH
0:09:02 > 0:09:04GLASS SHATTERS
0:09:06 > 0:09:10That's the first time I've really laughed at a first course.
0:09:10 > 0:09:14I like the way the emergency services are called for the chicken!
0:09:14 > 0:09:16That is carnage.
0:09:16 > 0:09:18Just so funny! Boosh!
0:09:20 > 0:09:22Do you think the judges are going to love this dish?
0:09:22 > 0:09:24I hope they're going to love it, it's got comedy, it captures
0:09:24 > 0:09:26your imagination...
0:09:26 > 0:09:28It's brilliant, it's a car crash!
0:09:28 > 0:09:29No, it's not, it's roadkill!
0:09:29 > 0:09:31It's roadkill!
0:09:31 > 0:09:33This chicken is still warm.
0:09:33 > 0:09:35Aww. Ha-ha.
0:09:35 > 0:09:37It is!
0:09:37 > 0:09:40The funniness of it - how do you think you'll fare with that?
0:09:40 > 0:09:43I've got to be honest, I think it could work either way.
0:09:43 > 0:09:46There's no accounting for taste, Mark!
0:09:46 > 0:09:48That's true, that's certainly true.
0:09:48 > 0:09:52I think he's got a rather twisted sense of humour.
0:09:52 > 0:09:55I think it's comic genius on a plate.
0:09:55 > 0:09:58I really love the way it's hit the brief so firmly on the head.
0:09:58 > 0:10:01The chicken itself is lovely, the stuffing is nice,
0:10:01 > 0:10:04I think it's just a really, really assured piece of cooking.
0:10:09 > 0:10:11Mark's looking to let his flavours
0:10:11 > 0:10:15and ingredients shine through with his fish course.
0:10:15 > 0:10:18It's a take on a clam chowder, using razor clams
0:10:18 > 0:10:21and served with roasted halibut.
0:10:21 > 0:10:24He's hoping to improve on the six he scored for it earlier in the week.
0:10:24 > 0:10:26- MICHAEL:- What's the matter, Mark?
0:10:26 > 0:10:28But the pressure is starting to show.
0:10:28 > 0:10:29BLEEP.
0:10:31 > 0:10:35Mark, what happened? You've just had a little mishap with the oven?
0:10:35 > 0:10:39Yeah, my tuiles were in, they ran over time, so..
0:10:39 > 0:10:42All Mark can do is make a new batch from scratch.
0:10:46 > 0:10:50With time against him, Mark gets his new tuiles into the oven.
0:10:52 > 0:10:54You're still on track.
0:10:54 > 0:10:56It's tight, but it should be.
0:10:59 > 0:11:03He pan-fries his halibut and leeks, then glazes his razor clams in
0:11:03 > 0:11:08stock, before adding to his serving bowls with diced carrot and potato.
0:11:08 > 0:11:10He pours his chowder into milk bottles
0:11:10 > 0:11:13and finally places the delicate savoury tuiles on top.
0:11:15 > 0:11:17- Got it out.- Just!
0:11:27 > 0:11:29I'm trying to work out the relationship
0:11:29 > 0:11:30between bubble-wrap and halibut here!
0:11:30 > 0:11:33- It should be bubble-and-squeak! - Ah-ha!- Yes, it should be!
0:11:33 > 0:11:35- The tuiles are on the plate. - And they're not burnt!
0:11:35 > 0:11:37- Happy days!- Just.
0:11:37 > 0:11:38Come on!
0:11:38 > 0:11:40This is a savoury tuile.
0:11:41 > 0:11:43Is it savoury?
0:11:43 > 0:11:46Greasy and flavour free.
0:11:46 > 0:11:50Do you know what I've just realised, though? I haven't put in my pancetta.
0:11:51 > 0:11:53I wonder if they'll notice.
0:11:55 > 0:11:56Under-seasoned.
0:11:56 > 0:11:57He's right, that is under-seasoned.
0:11:57 > 0:12:00- PRUE:- You will be surprised to hear I agree with you.
0:12:00 > 0:12:03I mean, bubble-wrapped plastic, under-seasoned chowder...
0:12:03 > 0:12:07Can I remind you that you said that this was one of your favourite
0:12:07 > 0:12:09things, to have razor clam...
0:12:09 > 0:12:12I can't taste the razor clams, I can just taste cream sauce!
0:12:12 > 0:12:14Well, if you want a layman's...point of view...
0:12:14 > 0:12:15Blissfully!
0:12:15 > 0:12:19I think it's absolutely delicious, I'm loving it.
0:12:19 > 0:12:22The brief with this is not just to be funny, which it isn't,
0:12:22 > 0:12:24but also to be sophisticated.
0:12:24 > 0:12:28It could be sophisticated, though, if you used this as a fan.
0:12:33 > 0:12:36For his fish course, Michael's also serving a soup,
0:12:36 > 0:12:39his take on a traditional Scottish Cullen skink,
0:12:39 > 0:12:43with quirky presentation inspired by the black-and-white comedy greats -
0:12:43 > 0:12:48a dish that came joint last with Mark's in the week.
0:12:48 > 0:12:51So you and I got the same score on this dish?
0:12:51 > 0:12:53- I'm going to simplify the presentation...- Right.
0:12:53 > 0:12:57..and hopefully that will make the difference I'm looking for.
0:12:59 > 0:13:01But Michael still has a lot of elements to bring
0:13:01 > 0:13:03together at the last minute.
0:13:03 > 0:13:06First, he deep-fries his halibut croutons
0:13:06 > 0:13:09and places the smoked-fish soup into glass serving bowls.
0:13:09 > 0:13:11He then adds the black pudding wafers which
0:13:11 > 0:13:13he quickly blow-torches,
0:13:13 > 0:13:16before serving the delicate, confited, red nose egg yolks.
0:13:19 > 0:13:21But there's a problem.
0:13:22 > 0:13:25One of his yolks has broken.
0:13:25 > 0:13:27Quite tough for a hundred, don't you think?
0:13:27 > 0:13:31Erm, when I practised it, it worked fine.
0:13:31 > 0:13:35With no back-ups, all he can do is serve the broken egg
0:13:35 > 0:13:38and hope it doesn't cost him too dearly.
0:13:38 > 0:13:43He finishes with a flourish of whisky, and for his homage to comedy legend Charlie Chaplin,
0:13:43 > 0:13:47he tops his dish with a bowler hat cloche.
0:13:47 > 0:13:49Cracking. Phew!
0:13:55 > 0:13:58Well, hats off to him for presentation!
0:13:58 > 0:14:00That wasn't quite right for me, there. I thought I had spare egg.
0:14:02 > 0:14:04I think mine looks rather revolting.
0:14:04 > 0:14:06Why do you think it's revolting?
0:14:06 > 0:14:10Well, I think yours looks fine because your egg yolk is sort of...
0:14:10 > 0:14:13proud, and mine is bust and it's leaking all over the show.
0:14:13 > 0:14:17It's a red nose. Where's your sense of humour, Prue?
0:14:17 > 0:14:19We had a tough fish course, there...
0:14:19 > 0:14:20It's not been easy, has it?
0:14:20 > 0:14:24The flavours are there, hopefully that will be funny enough,
0:14:24 > 0:14:26with the hat, and we'll just have to wait and see.
0:14:26 > 0:14:28You know what, it's got loads of flavour, I really like it,
0:14:28 > 0:14:30I think it looks great, tastes great...
0:14:30 > 0:14:33Go on, Prue, what are you thinking here?
0:14:33 > 0:14:34You say it for me!
0:14:34 > 0:14:36"It's over-seasoned, it's too salty."
0:14:36 > 0:14:38That's it!
0:14:38 > 0:14:40It tastes to me like you've got a tumbler of whisky
0:14:40 > 0:14:44and you've got a fish finger and stirred it around, which is weird.
0:14:44 > 0:14:45There's quite a lot of whisky!
0:14:45 > 0:14:48Well, I guess I must have had a sense of humour bypass,
0:14:48 > 0:14:53because I don't find a cold egg yolk
0:14:53 > 0:14:55painted with food dye,
0:14:55 > 0:14:57and a bowler hat, hilarious.
0:15:02 > 0:15:05Halfway there. That step closer to the banquet, one of us.
0:15:05 > 0:15:10I'd like to think I'd done enough this week to get through.
0:15:10 > 0:15:14With two courses down, the judges are reflecting on the food so far
0:15:14 > 0:15:16and discussing their scores.
0:15:16 > 0:15:19I've given very high scores and pretty low ones.
0:15:19 > 0:15:22- I've given a poor. - Oliver, you are such a meanie.
0:15:22 > 0:15:25Some of it hasn't quite come up to the mark, has it?
0:15:25 > 0:15:28Some of it has, frankly, limbo-ed well underneath the bar.
0:15:31 > 0:15:34Time for the main course.
0:15:34 > 0:15:37A dish Angela Hartnett gave Mark an eight for,
0:15:37 > 0:15:39and Michael nine, earlier in the week.
0:15:39 > 0:15:42Mark's up first with his witty take on boil-in-the-bag cooking,
0:15:42 > 0:15:47combining duck and watermelon with humorous interactive presentation,
0:15:47 > 0:15:50which went down a storm in the kitchen earlier in the week.
0:15:52 > 0:15:54Hello, I think that's very good...
0:15:57 > 0:16:01And it's this aspect of the brief fourth judge Debra is keeping
0:16:01 > 0:16:02a close eye on.
0:16:02 > 0:16:04- Hello, gentlemen.- Hello!
0:16:04 > 0:16:06Hi, how's it going?
0:16:06 > 0:16:09Erm, it's going. We're having our ups and downs but we're trying
0:16:09 > 0:16:11to maintain a good sense of humour.
0:16:11 > 0:16:16It's pretty pressurised out there because they can't agree on anything!
0:16:16 > 0:16:17Don't tell us that!
0:16:18 > 0:16:20Are you feeling up against it?
0:16:20 > 0:16:22You've not got much more time, have you?
0:16:22 > 0:16:24- BOTH:- No!
0:16:24 > 0:16:25Sorry to remind you of that fact!
0:16:25 > 0:16:27That's all right!
0:16:27 > 0:16:30Mark doesn't need any more distractions as he gets ready
0:16:30 > 0:16:34to serve his complex boil-in-the-bag duck dish.
0:16:34 > 0:16:37He pipes toast puree onto the plates,
0:16:37 > 0:16:40followed by wilted spinach, honey-glazed salsify,
0:16:40 > 0:16:44caramelised watermelon, the duck breast and the crispy skin
0:16:44 > 0:16:45and confit leg croquette.
0:16:46 > 0:16:49Finally, Mark pours his jus into teapots
0:16:49 > 0:16:52and places the finished plates into specially made bags
0:16:52 > 0:16:55before filling with helium, with Michael's help.
0:17:00 > 0:17:02Right, thank you very much.
0:17:04 > 0:17:07"I've got to be honest, I'm quite happy with that, Michael."
0:17:12 > 0:17:16Here's a chef who thinks he's got it in the bag!
0:17:16 > 0:17:20Mark's comic trick needs just one short breath of helium to work,
0:17:20 > 0:17:24which was carefully supervised in the Great British Menu judging chamber.
0:17:24 > 0:17:26Quack, quack, quack!
0:17:26 > 0:17:27Quack, quack, quack!
0:17:27 > 0:17:29It's a gas, gas, gas!
0:17:29 > 0:17:31Uh-huh, eat my shorts.
0:17:33 > 0:17:35By far, that is my favourite of all your dishes.
0:17:35 > 0:17:37That nails the brief for me, it's fantastic.
0:17:37 > 0:17:40Good, I'm happy with how it went out. It went out exactly how I wanted it.
0:17:40 > 0:17:43It's got rather serious now, hasn't it?
0:17:43 > 0:17:45- Yes, I think we've moved from the hilarious to the serious.- Hmmm.
0:17:45 > 0:17:49The skin was crispier, I think they'll enjoy the fun of the dish.
0:17:49 > 0:17:52This skin, because it's in the bag, it goes slightly soggy.
0:17:52 > 0:17:55The watermelon is really good.
0:17:55 > 0:17:58It's a very accomplished piece of cooking. I like the duck,
0:17:58 > 0:18:00I think the balance of flavours is really strong in the dish,
0:18:00 > 0:18:02I love the humour of the bag.
0:18:02 > 0:18:04At last he's shown his skill as a chef.
0:18:04 > 0:18:07After a couple of slightly dodgy notes, I think this has delivered.
0:18:07 > 0:18:11- WITH HELIUM:- At a very high level, indeed!
0:18:11 > 0:18:13I'd really love my main course to get to the banquet,
0:18:13 > 0:18:15I think the whole room would erupt.
0:18:15 > 0:18:19But they're not going to be doing that. They're going to experience an African banquet.
0:18:19 > 0:18:21Fighting talk!
0:18:23 > 0:18:26Michael has gone for a less obvious interpretation of the brief
0:18:26 > 0:18:28with his main course -
0:18:28 > 0:18:32a spicy goat dish, inspired by Comic Relief's work in Africa.
0:18:32 > 0:18:36I would love for my main course to have the best chance of getting
0:18:36 > 0:18:40to the banquet, just because of what it stands for.
0:18:40 > 0:18:42After scoring a nine, the top mark of the week,
0:18:42 > 0:18:46Michael is confident it's his dish that will get the judges' vote.
0:18:46 > 0:18:50He fries his plantain fritters, mixes his spicy-tomato couscous
0:18:50 > 0:18:53and dusts his filo parcels with icing sugar,
0:18:53 > 0:18:57before revealing his whisky-glazed goat.
0:18:57 > 0:19:01He serves, along with the plantain fritters, lentil salad
0:19:01 > 0:19:02and yogurt dressing.
0:19:02 > 0:19:06But Michael's North African goat isn't totally humour free -
0:19:06 > 0:19:08he adds a fez for comic effect.
0:19:08 > 0:19:12It's Tommy Cooper, mate, innit? Ha-ha-ha.
0:19:19 > 0:19:21Da-da-da-da!
0:19:21 > 0:19:24It's come a long way from the Isle of Skye.
0:19:24 > 0:19:25Tommy Cooper.
0:19:25 > 0:19:28Look at that! That genuinely is melt in the mouth.
0:19:28 > 0:19:31Both really strong dishes.
0:19:31 > 0:19:33It's going to be tough, I think.
0:19:33 > 0:19:37It is quite homely, isn't it, serving food in this way,
0:19:37 > 0:19:38like you would at home.
0:19:38 > 0:19:40And it's like a party, isn't it?
0:19:40 > 0:19:43I love the title, "I like kids but I couldn't eat a whole one."
0:19:43 > 0:19:44Well, I jolly well could!
0:19:44 > 0:19:48That goat is delicious. It is so beautifully cooked.
0:19:48 > 0:19:52And I think all of the accompaniments are absolutely delicious.
0:19:52 > 0:19:53They're just spot on.
0:19:53 > 0:19:57The use of spicing, the textures, the flavours, even the temperatures
0:19:57 > 0:20:00- which vary, they all work off each other.- I agree.
0:20:00 > 0:20:03- They make you smile, don't they, Prue?- They do.
0:20:04 > 0:20:08We've both definitely got different interpretations to the main course.
0:20:08 > 0:20:11For me, it's not about the funny side of Comic Relief, that's about
0:20:11 > 0:20:13the real serious message for me.
0:20:13 > 0:20:17You don't expect a chef to pick a predominantly North African dish, do you?
0:20:17 > 0:20:20Especially when he comes from the Isle of Skye.
0:20:20 > 0:20:22I think it's because of Africa.
0:20:22 > 0:20:25- You mean, because Comic Relief works in Africa?- Absolutely right.
0:20:25 > 0:20:28This, for me, is the best thing we've had so far.
0:20:28 > 0:20:31But the fact that it's not served up as individual dishes...
0:20:31 > 0:20:35I thought that you guys might raise an eyebrow, a sort of Fiona Bruce
0:20:35 > 0:20:40eyebrow, and say, "Well, this is rather unusual, but the good news
0:20:40 > 0:20:43"is, of course, that it tastes very nice indeed."
0:20:46 > 0:20:47Back in the kitchen,
0:20:47 > 0:20:52Mark is under pressure to deliver his technically challenging finale.
0:20:52 > 0:20:55He's capitalising on his pastry chef experience for his twist
0:20:55 > 0:20:59on a chocolate tart, and juggling eight different textures
0:20:59 > 0:21:02and temperatures to create a performance on a plate.
0:21:04 > 0:21:07We've done the opposite when it comes to the dessert, haven't we?
0:21:07 > 0:21:10What you young 'uns get up to down in Edinburgh!
0:21:10 > 0:21:12Highlanders, I tell you!
0:21:12 > 0:21:17Mark pipes kumquat puree and salted caramel onto his plates,
0:21:17 > 0:21:21followed by caramelised chocolate puffed rice and popping candy.
0:21:21 > 0:21:24He adds the intricate, witty chocolate jelly knots
0:21:24 > 0:21:27and white chocolate snow, then finishes with his frozen
0:21:27 > 0:21:30cookies and a cylinder of creme fraiche parfait.
0:21:32 > 0:21:34Can't change it now.
0:21:39 > 0:21:41Thank you.
0:21:41 > 0:21:45There's snow, there's chocolate, there's...looks like parfait, or
0:21:45 > 0:21:47some sort, there's...
0:21:47 > 0:21:50There's a bit everything. It's a bit of a sugar rush.
0:21:50 > 0:21:52I think the judges will like the witty presentation,
0:21:52 > 0:21:54I think they're really going to enjoy it.
0:21:54 > 0:21:57Hang on now, that's warm, that was warm.
0:21:57 > 0:22:00Hmmm, the snow is warm.
0:22:00 > 0:22:04Hot snow, I love the idea of hot snow.
0:22:04 > 0:22:08Hot snow is one of my most favourite things ever.
0:22:08 > 0:22:09Well, I got an eight for it...
0:22:09 > 0:22:10That's your best score...
0:22:10 > 0:22:13I got two eights.
0:22:13 > 0:22:16Mmm, there's lots of popping candy in there, my mouth is ablaze.
0:22:16 > 0:22:19It's like a firework display going off in your mouth.
0:22:19 > 0:22:22Mmm. Oh, it's weird!
0:22:22 > 0:22:24Every kind of sensation.
0:22:24 > 0:22:25It is...
0:22:25 > 0:22:28Hot and cold and sweet and popping!
0:22:28 > 0:22:29I think it's a wonderful dessert!
0:22:29 > 0:22:33It's a performance on a plate!
0:22:33 > 0:22:36- AS DAVINA MCCALL:- It's exciting, and I feel Davina coming on...
0:22:36 > 0:22:40as I'm eating it, I love it, and I've eaten so much.
0:22:45 > 0:22:48Michael's final showstopper - dooking for doughnuts -
0:22:48 > 0:22:52is a Scottish party-game-inspired dessert, featuring tropical
0:22:52 > 0:22:56flavoured doughnuts and a frozen pina colada cocktail,
0:22:56 > 0:22:59a dish which scored a seven in the week for its interactive humour,
0:22:59 > 0:23:03although doubts were cast over its gastronomic credentials.
0:23:03 > 0:23:06My dessert might not seem as technical,
0:23:06 > 0:23:09but with an interactive, fun element, I think it's got that wow factor.
0:23:09 > 0:23:12- Mark, can you give me a hand with something, please?- Yeah.
0:23:12 > 0:23:14Do a wee Highland fling, eh?
0:23:14 > 0:23:18Michael's gone for broke with his comedy presentation.
0:23:18 > 0:23:20Down it goes, there we are.
0:23:20 > 0:23:22- And to you.- And to me.- To you.
0:23:22 > 0:23:24- It's all about fun...- Until it falls off the end!
0:23:24 > 0:23:27He ties his chilli and lime doughnuts onto his kilt frame
0:23:27 > 0:23:29with candy laces.
0:23:29 > 0:23:31You OK there, Michael?
0:23:31 > 0:23:33Did you leave that banana skin for me there?
0:23:33 > 0:23:35There's no banana skin there, Michael.
0:23:35 > 0:23:39OK, waiters. Diners must retrieve the doughnuts
0:23:39 > 0:23:40with their mouths only.
0:23:40 > 0:23:44Finally, he adds the passion fruit doughnuts, passion fruit and
0:23:44 > 0:23:49pineapple jellies and pina colada cocktails and he's ready to serve.
0:23:49 > 0:23:50BAGPIPES PLAY
0:23:53 > 0:23:56And to really get his Scottish party started, Michael's
0:23:56 > 0:23:59given his dessert a traditional bagpipes entrance.
0:24:02 > 0:24:04"Dooking for doughnuts!"
0:24:04 > 0:24:05Wow!
0:24:05 > 0:24:08I think that must mean something like bobbing for apples.
0:24:08 > 0:24:10Stressful?
0:24:10 > 0:24:15Erm, not too stressful, no, it's enjoyable. Try and remember the fun of it all, the party fun.
0:24:15 > 0:24:16What do you say in Scotland?
0:24:16 > 0:24:19- IN SCOTTISH ACCENT:- Let's get swallied.- That's nice...
0:24:19 > 0:24:21Mmm, that is gorgeous.
0:24:23 > 0:24:25Urggh, ow!
0:24:25 > 0:24:26Can it be done, can it be done?
0:24:26 > 0:24:29I've never worked so hard for a pudding in my life!
0:24:29 > 0:24:31You have to go upside down.
0:24:31 > 0:24:35This is rounding it all off, like a good party should, with a bang.
0:24:35 > 0:24:37Bit of excitement, bit of drama!
0:24:37 > 0:24:38And then swing it back.
0:24:38 > 0:24:40Oliver did it!
0:24:40 > 0:24:41MUFFLED CRY
0:24:41 > 0:24:42Oh, stop cheating! Come on!
0:24:42 > 0:24:44Oh, I couldn't.
0:24:44 > 0:24:46Mmmm.
0:24:46 > 0:24:48- How is it?- Oh, it's really good.
0:24:48 > 0:24:51It's not high gastronomy, but, blimey, it's a load of fun.
0:24:51 > 0:24:52I love it.
0:24:52 > 0:24:56I think if I was actually Scottish, I'd be emotional right now.
0:24:56 > 0:24:58We've never had anything like this.
0:24:58 > 0:25:01If you took away the presentation, and you just had
0:25:01 > 0:25:04doughnuts and jelly and pina colada...
0:25:04 > 0:25:06what would you think about it as a pudding?
0:25:06 > 0:25:09Not a lot, but we don't have that situation.
0:25:09 > 0:25:12There was actually much more skill, technical skill,
0:25:12 > 0:25:13in the other pudding.
0:25:15 > 0:25:18Cooking complete, all the chefs can do is wait
0:25:18 > 0:25:21while the judges consider their final scores.
0:25:21 > 0:25:26There have been some really good highlights, haven't there? The helium and the kilts.
0:25:26 > 0:25:28Well, there's been a good deal of hilarity.
0:25:28 > 0:25:31Obviously, when the judges are in there, deciding our fate,
0:25:31 > 0:25:33it's very unnerving.
0:25:33 > 0:25:36Mark's tried to impress the judges with technical skill
0:25:36 > 0:25:40and interactive presentation, and thought hard about raising
0:25:40 > 0:25:42a laugh at the Red Nose Day banquet this year.
0:25:47 > 0:25:51You get to this stage, you definitely don't want to go home.
0:25:51 > 0:25:53I really want to get to that banquet.
0:25:53 > 0:25:55Michael's tried to reflect the humorous
0:25:55 > 0:25:59and serious side of Comic Relief, in his eclectic menu showcasing
0:25:59 > 0:26:02both traditional Scottish and global flavours.
0:26:02 > 0:26:05I have...look...a ten!
0:26:05 > 0:26:07I think it was a good joke and good food.
0:26:09 > 0:26:12We're all agreed, I think, aren't we?
0:26:25 > 0:26:26Well, welcome, chefs.
0:26:26 > 0:26:28- Thank you.- Thank you.
0:26:29 > 0:26:32Tough week?
0:26:32 > 0:26:34It's been a real mix of emotions, to be honest.
0:26:35 > 0:26:37It doesn't get any easier.
0:26:39 > 0:26:43Right, well, I think we're all agreed that we have seen some really
0:26:43 > 0:26:45great cooking today...
0:26:45 > 0:26:48and some laugh-out-loud moments.
0:26:48 > 0:26:52We've also given you tremendously good marks for gastronomy,
0:26:52 > 0:26:55I mean it's not often that we do tens,
0:26:55 > 0:26:59but there were a couple of low scores, too, it has to be said.
0:26:59 > 0:27:02And I'm sure you want to know the result, so, here we go...
0:27:04 > 0:27:05The winner is...
0:27:12 > 0:27:13..Michael.
0:27:13 > 0:27:17Well done. Congratulations. Well deserved.
0:27:17 > 0:27:18You look very surprised there?
0:27:18 > 0:27:21But delighted, absolutely delighted.
0:27:21 > 0:27:24Well, Michael, for me, the two standout dishes,
0:27:24 > 0:27:26and I think, actually, for all of us,
0:27:26 > 0:27:28were the "chicken crossing the road",
0:27:28 > 0:27:30which was a brilliant joke,
0:27:30 > 0:27:34and the other dish was your "kid, I couldn't eat a whole one".
0:27:34 > 0:27:41I just loved the kid, it was just really beautiful, really high quality, lots of gastronomy.
0:27:41 > 0:27:43It was still not a perfect menu...
0:27:43 > 0:27:45I need to reconsider the fish course...
0:27:45 > 0:27:49Well, commiserations, Mark. You know, you really cooked like a dream,
0:27:49 > 0:27:50but...he pipped you.
0:27:52 > 0:27:55The duck dish was what can only be described as a gas.
0:27:56 > 0:27:59And the pudding was a technical tour de force.
0:27:59 > 0:28:00I ate the whole thing!
0:28:00 > 0:28:01She did!
0:28:01 > 0:28:03So you should have.
0:28:03 > 0:28:05Listen, guys, we've had a wonderful day
0:28:05 > 0:28:07- and, Michael, congratulations. - Thank you.
0:28:07 > 0:28:11And, of course, we'll see you in the final. And, Mark, commiserations,
0:28:11 > 0:28:13- but you're a great cook. - Thank you very much.
0:28:13 > 0:28:14Thank you.
0:28:18 > 0:28:20Oh, what a result, absolutely delighted.
0:28:20 > 0:28:22I've been working my socks off, today, literally,
0:28:22 > 0:28:24maybe my trousers as well.
0:28:24 > 0:28:27So, so happy for Michael, though, that main course of his is sensational.
0:28:29 > 0:28:31I tell you what...
0:28:31 > 0:28:33LAUGHTER AND APPLAUSE
0:28:53 > 0:28:55Subtitles by Red Bee Media Ltd