0:00:04 > 0:00:07The nation's finest chefs are striving to produce
0:00:07 > 0:00:09a breathtaking performance on a plate...
0:00:09 > 0:00:12- Stay calm, chief.- Wow.
0:00:12 > 0:00:13..for a special banquet,
0:00:13 > 0:00:16celebrating 25 years of Comic Relief,
0:00:16 > 0:00:18at the magnificent Royal Albert Hall.
0:00:18 > 0:00:19Ooh!
0:00:19 > 0:00:22The challenge? To create dazzling food,
0:00:22 > 0:00:24that's also witty and fun.
0:00:24 > 0:00:25Argh!
0:00:25 > 0:00:29- There's been laughter... - SHE GIGGLES
0:00:29 > 0:00:30..and crushing disappointments.
0:00:30 > 0:00:34It was by far your worst dish.
0:00:34 > 0:00:35BLEEP!
0:00:35 > 0:00:37Each chef hoping to raise money,
0:00:37 > 0:00:41and a laugh, to support Comic Relief.
0:00:41 > 0:00:43LAUGHTER
0:00:43 > 0:00:45This week, fighting to represent the North West
0:00:45 > 0:00:48is returning three-time loser, Aiden Byrne.
0:00:48 > 0:00:51- You're not going to cry this time? - That's what I do.
0:00:51 > 0:00:52THEY LAUGH
0:00:52 > 0:00:54Technical wizard Chris Holland.
0:00:54 > 0:00:57It's not often you want people to laugh at your food, is it?
0:00:57 > 0:01:00And Heston Blumenthal-trained Mary Ellen McTague.
0:01:00 > 0:01:03But it is, as always, about cooking isn't it?
0:01:03 > 0:01:04- BLEEP!- Microwave's lethal!
0:01:04 > 0:01:07Aiden can't afford to lose for the fourth time.
0:01:07 > 0:01:09For me, it's so important to get a high score.
0:01:09 > 0:01:11It gives you confidence to ride through the rest of the week.
0:01:11 > 0:01:12BLEEP!
0:01:12 > 0:01:15And is certain victory is his.
0:01:15 > 0:01:16BLEEP!
0:01:16 > 0:01:1915 minutes late, Mary Ellen, you know. Thought I'd let you know.
0:01:19 > 0:01:21Thanks, Aiden(!)
0:01:21 > 0:01:23Until he tastes what he's up against.
0:01:23 > 0:01:26It's a love or hate dish. And I love it.
0:01:26 > 0:01:29- I love it. - You know what? She's unnerved me.
0:01:40 > 0:01:43This year's challenge is inspired by Comic Relief -
0:01:43 > 0:01:47a charity that's transformed the lives of millions of people,
0:01:47 > 0:01:50in Africa and the UK, for more than a quarter of a century
0:01:50 > 0:01:55and raised over £800 million through the power of entertainment.
0:01:56 > 0:01:59The chefs' task is to create witty, playful dishes,
0:01:59 > 0:02:04a gastronomic feast that will put a smile on everyone's faces.
0:02:04 > 0:02:06They've travelled all over the country
0:02:06 > 0:02:09to meet the people who rely on the charity's support.
0:02:09 > 0:02:12- I do feel like I've turned a corner. - That's brilliant.
0:02:12 > 0:02:15And together with some of Britain's best-known entertainers...
0:02:15 > 0:02:17- We've got some lovely pies here! - Lovely pies!
0:02:17 > 0:02:19..have done the unimaginable...
0:02:19 > 0:02:21How did I get roped into this?
0:02:21 > 0:02:23..and the unthinkable, to raise some much-needed cash.
0:02:23 > 0:02:24It's for a great cause.
0:02:24 > 0:02:29I'm really proud, actually, to be doing this.
0:02:29 > 0:02:32Judging the chefs this week is last year's Fish Course Champion
0:02:32 > 0:02:37and two Michelin-starred legend, Phil Howard.
0:02:37 > 0:02:40- Morning. - Pleased to meet you.
0:02:40 > 0:02:42How are you? Good to see you.
0:02:42 > 0:02:45- All ready to go?- Yes.
0:02:45 > 0:02:48- Looking forward to it. Nice for me to be on the other side of the fence. - Absolutely.
0:02:48 > 0:02:50- I'll see you in there. - See you in a bit.
0:02:52 > 0:02:56I'm expecting some fireworks, some entertainment, humour, drama,
0:02:56 > 0:02:58but, ultimately this is a cooking competition
0:02:58 > 0:03:02and flavour, for me, has to shine through.
0:03:02 > 0:03:04So there we are. Day one. How you feeling?
0:03:04 > 0:03:07I feel a bit nervous, apprehensive, just want to get on
0:03:07 > 0:03:08and get in the kitchen.
0:03:08 > 0:03:10- How do you feel, coming back? - There's a lot of pressure.
0:03:10 > 0:03:15I've gone into the judges' chamber three times, and been sent home three times
0:03:15 > 0:03:18- so fingers crossed it doesn't happen this time.- Right.
0:03:18 > 0:03:19We'll see if we can beat him!
0:03:21 > 0:03:22HE LAUGHS
0:03:22 > 0:03:26One scallop, one new potatoes, coming on thick and fast...
0:03:26 > 0:03:29First up is returning contender Aiden Byrne,
0:03:29 > 0:03:31head chef at The Church Green in Cheshire,
0:03:31 > 0:03:34where he cooks classical food with a modern twist.
0:03:34 > 0:03:36Despite a Michelin-starred background...
0:03:36 > 0:03:38Simon Rogan.
0:03:38 > 0:03:40..he failed to make it to the final last year,
0:03:40 > 0:03:43for the third time, and is back with a point to prove.
0:03:43 > 0:03:46Losing out last year, I was absolutely devastated.
0:03:46 > 0:03:49If I don't get to the final this time I'm not going to do it again.
0:03:49 > 0:03:52But, within, me I feel more confident about doing this year
0:03:52 > 0:03:54than I've ever done any year.
0:03:56 > 0:03:58- How are you?- All right. - Take me through it.
0:03:58 > 0:04:00We've got frog's legs, parsley,
0:04:00 > 0:04:03there's lots of different types of garlic, black fermented garlic,
0:04:03 > 0:04:06actual garlic itself which we're going to make a gel out of.
0:04:06 > 0:04:08We're going to make a puree to stuff the frogs' legs.
0:04:08 > 0:04:10Loads of garlic?
0:04:10 > 0:04:12Make sure that that's at an appropriate level for a banquet.
0:04:12 > 0:04:14We're going to make a parsley wafer.
0:04:14 > 0:04:17The parsley's there to counterbalance that garlic.
0:04:17 > 0:04:18And fitting the brief?
0:04:18 > 0:04:22Basically, the title of the dish is Mad As A Box Of Frogs.
0:04:22 > 0:04:24It comes in a little box. As you open up the box
0:04:24 > 0:04:28there's frogs in the background, there's clowns' laughter
0:04:28 > 0:04:31and then the judges have got to put a clown's hat on
0:04:31 > 0:04:35at the same time, so that's the fun element of it all.
0:04:35 > 0:04:38Determined Aiden is kick-starting his witty, gastronomic menu with
0:04:38 > 0:04:43A Box Of Frogs, a twist on a classic with some laugh-out-loud props.
0:04:43 > 0:04:47Frogs' leg kievs, they should work but garlic gel? Not quite sure.
0:04:47 > 0:04:49I think the box gimmick is highly risky.
0:04:49 > 0:04:53It could be so cheesy and naff, it could kill it off altogether.
0:04:53 > 0:04:56So it very much depends on exactly how it's presented
0:04:56 > 0:04:58and just how good the contents is.
0:04:58 > 0:05:00OK, service please.
0:05:00 > 0:05:03Next up is rising star Chris Holland, head chef at the Alderley
0:05:03 > 0:05:07in Cheshire, where his technical cooking is making waves.
0:05:07 > 0:05:09Five mackerel, three pate, yeah?
0:05:09 > 0:05:13He may not have any Michelin stars to his name yet, but is determined
0:05:13 > 0:05:16to go all the way in this year's competition.
0:05:16 > 0:05:19People think I'm quite a relaxed person and a happy-go-lucky guy
0:05:19 > 0:05:23but inside, there's a deep, burning desire to succeed.
0:05:26 > 0:05:27- Hi Chris.- Hi.
0:05:27 > 0:05:30OK, tell me what's in your box of tricks.
0:05:30 > 0:05:33This title is an Oriental Broth With A Twist.
0:05:33 > 0:05:34What's the twist?
0:05:34 > 0:05:36The brief is to create a fun dish.
0:05:36 > 0:05:39The twist is, when it arrives at the table,
0:05:39 > 0:05:41it appears to be a chocolate bar,
0:05:41 > 0:05:43and when the broth is poured on top, it will disperse
0:05:43 > 0:05:46and the aromats will come through.
0:05:46 > 0:05:49So I'm using all the usual oriental flavours.
0:05:49 > 0:05:52I'm making a sesame powder using Absorbit
0:05:52 > 0:05:54got the beef fillets in there.
0:05:54 > 0:05:56Potential issue there with temperature.
0:05:56 > 0:05:58Temperature's an issue.
0:05:58 > 0:06:00The hot bowl's got to be really hot
0:06:00 > 0:06:03so to achieve that, I couldn't use normal gelling agents.
0:06:03 > 0:06:06The gelling agent here's a product called LT100.
0:06:06 > 0:06:10It will disperse at 80 degrees, so I can serve it in a hot bowl
0:06:10 > 0:06:13- without it melting.- OK.
0:06:13 > 0:06:16Technical Chris is looking to make a big first impression
0:06:16 > 0:06:19with an Oriental-style soup with beef, noodles
0:06:19 > 0:06:23and a complex beef stock jelly, in the guise of a chocolate bar.
0:06:23 > 0:06:27Chris has got a fun idea but I'm expecting to end up
0:06:27 > 0:06:31with a warm bowl of slightly underwhelming liquid
0:06:31 > 0:06:34and he's got to prove me wrong.
0:06:34 > 0:06:37Two mackerel going across on one, please.
0:06:37 > 0:06:39Last but not least is cutting-edge newcomer
0:06:39 > 0:06:43Mary Ellen McTague, owner and head chef of the Aumbry, near Manchester.
0:06:43 > 0:06:45Service, please!
0:06:45 > 0:06:47She trained for four years under legendary
0:06:47 > 0:06:50three Michelin-starred Heston Blumenthal,
0:06:50 > 0:06:52world-renowned for his innovative cooking.
0:06:52 > 0:06:56I think my background's definitely a huge advantage.
0:06:56 > 0:06:58And might just give me the edge.
0:07:01 > 0:07:03- Hello, Mary, how are you? - Good, thank you.
0:07:03 > 0:07:05So tell me, what have you got in your box?
0:07:05 > 0:07:08So, my dish is a Baked Bean Bathtub.
0:07:08 > 0:07:10The main element is actually this.
0:07:10 > 0:07:13- So it's a potted crab.- Lovely.
0:07:13 > 0:07:16And the main visual element is these - haricot beans -
0:07:16 > 0:07:19which I'm going to make my baked beans with
0:07:19 > 0:07:22and that's going to be served with a bath sponge
0:07:22 > 0:07:24- and a chilled crab bisque rubber duck.- OK.
0:07:25 > 0:07:28With a bit of a wobble. That's the rubber duck.
0:07:28 > 0:07:30If ever there's a brief where some genuine humour can come in
0:07:30 > 0:07:33in the form of props and presentation, this is it.
0:07:33 > 0:07:36- It's got to be a delicious plate of food as well.- Yeah.
0:07:36 > 0:07:38Lots to risk there, but it's going to be a ten out of ten
0:07:38 > 0:07:43- or a, "Uh-oh!" Good luck. - Thank you.
0:07:43 > 0:07:47Mary Ellen's been inspired by that charity sponsorship favourite,
0:07:47 > 0:07:50sitting in a bathtub full of cold beans
0:07:50 > 0:07:53and is recreating this iconic fundraising feat,
0:07:53 > 0:07:57with a bath of crab bisque, beans and a rubber duck jelly.
0:07:57 > 0:07:59Mary's dish is probably the most high-risk of them all.
0:07:59 > 0:08:04I'm not sure whether you can have something served to you in a bathtub
0:08:04 > 0:08:07and really not be affected by that, in its eating.
0:08:07 > 0:08:09It might just be a step too far.
0:08:16 > 0:08:19Guys, I've found it really tough, the brief, this year,
0:08:19 > 0:08:22because to come up with a dish that's gastronomically sound
0:08:22 > 0:08:24and have a laugh doing it at the same time,
0:08:24 > 0:08:26it's almost like a contradiction.
0:08:26 > 0:08:29Yeah, it's not often that you want people to laugh at your food.
0:08:29 > 0:08:31that's the difficult thing about it.
0:08:31 > 0:08:34There needs to be a fun element, but it is about cooking,
0:08:34 > 0:08:36- first and foremost? - Absolutely, yeah.
0:08:36 > 0:08:40- The final banquet's at the Royal Albert Hall. How do you feel about that?- No way!
0:08:40 > 0:08:43I watched a show there and I was crying my eyes out
0:08:43 > 0:08:45while I watched the show. I got very emotional.
0:08:45 > 0:08:48So yeah, it'll be nice to go back there in a different guise, really.
0:08:48 > 0:08:50You're not going to cry this time, are you?
0:08:50 > 0:08:52I dunno! That's what I do!
0:08:52 > 0:08:53LAUGHTER
0:08:53 > 0:08:55I'll be disappointed if you don't!
0:08:55 > 0:08:56I'm hoping to make you guys cry.
0:08:56 > 0:08:58MARY ELLEN LAUGHS
0:09:00 > 0:09:02Mr Byrne?
0:09:02 > 0:09:06I'm looking forward to a fun take on frogs' legs, parsley and garlic.
0:09:06 > 0:09:09Those are three ingredients that have a real natural affinity.
0:09:09 > 0:09:12- So you've heard about the banquet. - Yes.- Albert Hall.
0:09:12 > 0:09:15You don't get a grander, better, more iconic venue
0:09:15 > 0:09:17to knock out your frogs' legs.
0:09:17 > 0:09:19Just imagine every one of them opening up
0:09:19 > 0:09:21them frogs' legs boxes at the same time,
0:09:21 > 0:09:24you know, that laughter. I get goosebumps just thinking about that.
0:09:24 > 0:09:27- That's going to be make or break, the box element.- Absolutely.
0:09:27 > 0:09:30I don't know what I feel about it till I open that lid.
0:09:30 > 0:09:32At the end of the day, I'm cooking frogs' legs,
0:09:32 > 0:09:35a gastronomically sound classical dish,
0:09:35 > 0:09:38but it's the sense of humour where all the hard work has gone into
0:09:38 > 0:09:40and the props and the sense of humour,
0:09:40 > 0:09:43and I hope Phil gets that, as much as the cooking.
0:09:43 > 0:09:46After losing for the third time last year,
0:09:46 > 0:09:49Aiden has completely changed his strategy this time.
0:09:49 > 0:09:52My style of cooking is quite serious.
0:09:52 > 0:09:56This year, I've had to come out with a totally different approach.
0:09:56 > 0:09:59I've never used props. I've never used anything at all
0:09:59 > 0:10:03to accentuate my food and this year, I'm really going to town on that.
0:10:03 > 0:10:05To get inspiration
0:10:05 > 0:10:08he went to meet Tracey Lester at a specialist prop shop in Manchester.
0:10:08 > 0:10:10So I've been thinking about your idea
0:10:10 > 0:10:12and the concept you want to come up with.
0:10:12 > 0:10:14And what do you think about this?
0:10:14 > 0:10:16Because you want the element of surprise.
0:10:16 > 0:10:19- Is it an old fashioned jack-in-the-box?- It is.- Oh, right!
0:10:19 > 0:10:21MUSIC-BOX STYLE TUNE PLAYS
0:10:22 > 0:10:24THEY LAUGH
0:10:24 > 0:10:26What do you think?
0:10:26 > 0:10:31- With things like this, the creativity is endless, really. - It's that whole theatre.
0:10:31 > 0:10:33Absolutely, yes. And that's exactly what it is.
0:10:33 > 0:10:36I've never done this before and I'm quite nervous about it
0:10:36 > 0:10:38but excited at the same time.
0:10:38 > 0:10:41As usual, there are even bigger things weighing on Aiden's mind.
0:10:41 > 0:10:44There was a little bit of added pressure on last year.
0:10:44 > 0:10:47Sarah said she'd marry me if I won and got to the final.
0:10:47 > 0:10:49I'm still not married. Maybe fourth time lucky.
0:10:49 > 0:10:51Who knows what'll happen this year?
0:10:51 > 0:10:54We haven't had that conversation, so, we'll see what happens.
0:10:54 > 0:10:56Hopefully it'll be a nice surprise.
0:10:56 > 0:10:59Aiden is a fantastic man, a great chef,
0:10:59 > 0:11:01and I know he's going to do well this year.
0:11:07 > 0:11:08- BLEEP- off!
0:11:08 > 0:11:12But already Aiden's marriage hopes might be jeopardized,
0:11:12 > 0:11:15by the microwave he's using to cook his garlic crisps.
0:11:15 > 0:11:16- BLEEP- microwave's lethal.
0:11:20 > 0:11:23I can smell some angry garlic.
0:11:23 > 0:11:25Yeah, it's a much more powerful microwave than I anticipated.
0:11:25 > 0:11:26You're doing more?
0:11:26 > 0:11:29I'm going to do a little bit more, yeah.
0:11:29 > 0:11:31When you burn something, you've got to do it again.
0:11:31 > 0:11:35It heightens the tension. He's put himself under a bit of pressure.
0:11:35 > 0:11:37Technical Chris has finished the bottom layer
0:11:37 > 0:11:39of his beef stock jelly bar,
0:11:39 > 0:11:43the centrepiece of his Oriental-style beef soup with a twist.
0:11:43 > 0:11:45Hi Chris, tell me where we're at there.
0:11:45 > 0:11:49This is basically the very bottom layer of the bar.
0:11:49 > 0:11:52So you've got carrot, noodles, mooli, shiitake mushrooms,
0:11:52 > 0:11:53raw beef fillet.
0:11:53 > 0:11:56And that's been bound with the LT100?
0:11:56 > 0:11:58Yep, it's got a higher temperature for setting
0:11:58 > 0:12:00so I can serve it in a hot bowl.
0:12:00 > 0:12:03It's a real tricky balance of temperature and time, this one.
0:12:03 > 0:12:05Your stock is being served in the kitchen or at the table?
0:12:05 > 0:12:08- At the table.- I'm still intrigued to see whether that hot liquid
0:12:08 > 0:12:11is going to stay hot long enough to penetrate through
0:12:11 > 0:12:13what is actually quite a significant thing.
0:12:13 > 0:12:15I think Chris's idea is actually really clever
0:12:15 > 0:12:18and really fun, and it's also underpinned with some proper cooking
0:12:18 > 0:12:21but I still think you could end up with a really underwhelming,
0:12:21 > 0:12:23slightly lukewarm bowl of broth.
0:12:23 > 0:12:28It's got to work and still end up being hot and delicious.
0:12:28 > 0:12:32To make sure his chocolate bar didn't melt in a hot bowl,
0:12:32 > 0:12:35Chris sought the help of molecular expert Vicky Smith.
0:12:35 > 0:12:38- Hey, Chris.- How are you? - Hello. Good, thank you.
0:12:38 > 0:12:41I think the brief, bringing some humour into the food
0:12:41 > 0:12:43gives you the opportunity to play with food a bit
0:12:43 > 0:12:45which is what I've done.
0:12:45 > 0:12:48I've tried to inject an element of excitement within each dish
0:12:48 > 0:12:50so hopefully I'll have achieved that.
0:12:50 > 0:12:53After lots of experimenting, Vicky discovered
0:12:53 > 0:12:55the prefect gelling agent for Chris's jelly,
0:12:55 > 0:12:58strong enough to ensure it holds in a hot bowl
0:12:58 > 0:13:01and reactive enough to melt when hot broth is poured over it.
0:13:01 > 0:13:03It's a very fast setting gel.
0:13:03 > 0:13:06You get an instant set at 80 degrees which means that,
0:13:06 > 0:13:08when you pour that boiling liquor over there,
0:13:08 > 0:13:11- you should get what you're looking for.- Perfect.
0:13:11 > 0:13:14What would it mean to get a course to the banquet?
0:13:14 > 0:13:16It means everything.
0:13:16 > 0:13:19There's nothing more satisfying than achieving a goal
0:13:19 > 0:13:21so yeah, it means everything.
0:13:21 > 0:13:23I'm sure it'll be an emotional occasion if I do.
0:13:23 > 0:13:27Daddy's food is scrumptious!
0:13:27 > 0:13:28(ALL): Cheers!
0:13:28 > 0:13:31Chris is a lovely dad. He's so good with the children.
0:13:31 > 0:13:34But he's also very dedicated and very professional.
0:13:34 > 0:13:36Don't underestimate him - he's here to win.
0:13:40 > 0:13:43Chris has finished the second layer
0:13:43 > 0:13:45of his risky beef stock jelly bar,
0:13:45 > 0:13:48the main focus for his Oriental-style soup with a twist.
0:13:48 > 0:13:51But he's not the only one experimenting with moulded jellies.
0:13:51 > 0:13:54Come on then, talk me through it. What have we got going on here?
0:13:54 > 0:13:56- These are my rubber duck moulds. - Oh, OK, OK.
0:13:59 > 0:14:02- Those are rubber ducks?- Yeah.- OK, and tell me, where's this come from?
0:14:02 > 0:14:04Obviously, you've got the brief.
0:14:04 > 0:14:06And one of the things that leapt into my mind
0:14:06 > 0:14:09was the people sitting in a bath of cold beans.
0:14:09 > 0:14:12And then, just because it's tomato, I immediately thought of crab.
0:14:12 > 0:14:15I'm using just fresh tomato juice, and thicken it slightly
0:14:15 > 0:14:17so it looks like baked beans in a thick sauce
0:14:17 > 0:14:20but you taste it and it's just tomato juice.
0:14:20 > 0:14:21The other things there?
0:14:21 > 0:14:24It should be obvious about what to do. Bit of rubber duck,
0:14:24 > 0:14:27bit of bread, bit of potted crab and sort of tuck in.
0:14:27 > 0:14:29I don't really understand Mary Ellen's dish.
0:14:29 > 0:14:31Raw tomato and crab, of course it works,
0:14:31 > 0:14:34but she's got a bean coming in there, which is significant,
0:14:34 > 0:14:38and it's going to be hard bits in possibly sour gloop
0:14:38 > 0:14:41you know, and it's... It's risky.
0:14:41 > 0:14:44Phil seems really interested in the starter.
0:14:44 > 0:14:47He's just waiting to see what the execution's like.
0:14:47 > 0:14:50If it's done well, it could be great.
0:14:50 > 0:14:53he said it'll either be a ten or a zero!
0:14:54 > 0:14:57So, erm, hopefully ten, not zero.
0:14:58 > 0:15:02Mary Ellen may have given up working in a three Michelin-starred kitchen,
0:15:02 > 0:15:04for the chance to run a place of her own,
0:15:04 > 0:15:08but she's never lost her passion for experimental cookery.
0:15:08 > 0:15:09Hello!
0:15:09 > 0:15:12Reflected in her sons, aged four and two.
0:15:12 > 0:15:15Both the children like to play "restaurants".
0:15:15 > 0:15:18So we're a very food orientated family, definitely.
0:15:20 > 0:15:23Because I worked at the Fat Duck, the other chefs are expecting me
0:15:23 > 0:15:26to be very modern in my approach
0:15:26 > 0:15:30but I'm actually more interested in the historical side of cookery.
0:15:30 > 0:15:33When working in Heston Blumenthal's development kitchen,
0:15:33 > 0:15:36Mary Ellen met food historian Ivan Day.
0:15:37 > 0:15:41Specialising in moulded foods, he was the perfect person to ask
0:15:41 > 0:15:45whether she was on the right track with her rubber duck jelly.
0:15:45 > 0:15:48The interesting thing is, when you talk about
0:15:48 > 0:15:51the "comedic" possibilities,
0:15:51 > 0:15:56jelly, for many centuries was the hub of all fun.
0:15:56 > 0:16:00And to prove just how funny moulded jellies can be, Ivan has prepared
0:16:00 > 0:16:03one of his favourites, that dates back to the 1800s.
0:16:03 > 0:16:04That's so cool!
0:16:04 > 0:16:09You've got this extraordinary, quite suggestive wobble.
0:16:09 > 0:16:11This kind of thing is absolutely perfect.
0:16:11 > 0:16:14it's funny, it's silly and it's going to make people laugh.
0:16:14 > 0:16:16Always makes me laugh. I don't know why,
0:16:16 > 0:16:19but I'm often in tears after looking at a jelly!
0:16:25 > 0:16:27With plating up approaching
0:16:27 > 0:16:31it's time for Mary Ellen to see if her rubber duck jellies will hold.
0:16:32 > 0:16:36Yes. They've worked! It's set in time. I'm so pleased.
0:16:36 > 0:16:38It's the thing I've been worried about most.
0:16:38 > 0:16:40I'll probably burn something now!
0:16:40 > 0:16:43And as it turns out, she's right!
0:16:43 > 0:16:44OK.
0:16:48 > 0:16:51I've just burnt my baked beans. I'm going to have to do it again.
0:16:51 > 0:16:54I'm really worried now. I don't have a lot of time left.
0:16:54 > 0:16:56I need to get cracking.
0:16:58 > 0:17:01BLEEP!
0:17:01 > 0:17:04But time's already up for returning contender Aiden,
0:17:04 > 0:17:07who's taking everything in his stride, having been here before.
0:17:07 > 0:17:09He's first to plate up his starter.
0:17:09 > 0:17:14He puts his frog legs on to fry and starts his plate with garlic jelly.
0:17:14 > 0:17:18Then he adds cloves of fermented black garlic.
0:17:18 > 0:17:20Next, his deep fried frogs' legs.
0:17:20 > 0:17:23Today is the day, really. It's so important to get that high score
0:17:23 > 0:17:26because it gives you that confidence to ride through the rest of the week.
0:17:26 > 0:17:30- Getting a really low mark today would just be crushing. - Yeah. Absolutely.
0:17:31 > 0:17:33He continues with parsley wafers,
0:17:33 > 0:17:35creamed garlic
0:17:35 > 0:17:39and finishes the plate off with garlic crisps
0:17:39 > 0:17:42before drizzling over some garlic sauce.
0:17:42 > 0:17:46Last but not least, he places his starter in his special box.
0:17:53 > 0:17:54One for you.
0:17:54 > 0:17:56Kind of expected a plate and knife and fork
0:17:56 > 0:17:58and I've got a box and a bigger box!
0:17:58 > 0:18:01- Are you happy with it? - Yeah, I am, yeah.
0:18:01 > 0:18:04Good, OK, come on, let's do it. Let's go.
0:18:09 > 0:18:12- How do I look? - You look very dashing.
0:18:12 > 0:18:14- Pretty you look, too. - Thank you.
0:18:15 > 0:18:20PHIL LAUGHS AT CANNED LAUGHTER FROM BOX
0:18:20 > 0:18:22Well, it fits the brief.
0:18:22 > 0:18:24- It's made us both laugh.- Yep.
0:18:28 > 0:18:31Are you happy with the overall dish you've produced?
0:18:31 > 0:18:34There's a little niggling bit. I'm asking now,
0:18:34 > 0:18:36is it big enough for a starter?
0:18:36 > 0:18:38- Mmm!- Nice and tender?
0:18:38 > 0:18:40Mmm, very tender.
0:18:40 > 0:18:41- Seasoned enough for you?- No.
0:18:41 > 0:18:44Are you happy with the overall balance of flavours?
0:18:44 > 0:18:47If I do get through to the judges' chamber, if anything,
0:18:47 > 0:18:50I might put a little bit more parsley on there.
0:18:50 > 0:18:53The garlic's too much and the parsley's too little.
0:18:53 > 0:18:55There isn't enough of that cleansing parsley flavour
0:18:55 > 0:18:58- that you really need with garlic. - Yeah.
0:18:58 > 0:19:01What about the texture of the wafer? Crisp enough?
0:19:01 > 0:19:05It is, yeah, it's a wafer, it's been dried on for nearly 24 hours.
0:19:05 > 0:19:08- The little crisps could be a little bit crisper.- Yeah.
0:19:08 > 0:19:09Haven't had a crisp.
0:19:09 > 0:19:13It's quite a modern interpretation. Classical combination of flavours.
0:19:13 > 0:19:15The garlic coming in as a gel rather than a puree -
0:19:15 > 0:19:17you think that's the right way to deliver it?
0:19:17 > 0:19:21It is, yeah, that's just taking it that little step further.
0:19:21 > 0:19:24- It's a nice interpretation on a classic dish.- Yeah.
0:19:24 > 0:19:26It's probably a seven.
0:19:26 > 0:19:29I think it can be improved, so, yeah. I think seven's fair.
0:19:31 > 0:19:33The fun element in it definitely came through.
0:19:33 > 0:19:35There's quite a few laughs in there.
0:19:35 > 0:19:39So, yeah. All in all, very happy with that.
0:19:39 > 0:19:43Next up is technical new boy Chris.
0:19:43 > 0:19:45He pours his oriental beef broth into thermoses
0:19:45 > 0:19:48and starts his plate off with powdered sesame oil.
0:19:48 > 0:19:51You know, Phil seemed happy,
0:19:51 > 0:19:56but it's difficult, that deadpan face... That's it, yeah.
0:19:56 > 0:19:58- Not giving anything away. - He wasn't, no.
0:19:58 > 0:20:00Chris then adds edible flowers.
0:20:01 > 0:20:03Coriander.
0:20:03 > 0:20:05And finally, his risky beef stock jelly bar.
0:20:15 > 0:20:17- CHRIS EXHALES - Happy?
0:20:17 > 0:20:21Happy as I'm going to be. You just need to eat it while it's hot.
0:20:21 > 0:20:22Let's try it.
0:20:26 > 0:20:30- With a shaky hand... - Good - I'd expect nothing less.
0:20:30 > 0:20:33Does this deliver that all-important opening course for the banquet?
0:20:33 > 0:20:36I think it's got wow factor, I think it's fun.
0:20:36 > 0:20:38- You laughing?- Not really.
0:20:38 > 0:20:41Making a hot stock out of melted gel's not funny to me.
0:20:44 > 0:20:45Happy with the temperature?
0:20:45 > 0:20:48The temperature, could be a tiny bit hotter for me.
0:20:50 > 0:20:53- Cold soup.- Not hot.- Not at all.
0:20:53 > 0:20:56The sesame oil powder - has that contributed what you were hoping?
0:20:56 > 0:20:59I think the sesame powder comes through nicely.
0:20:59 > 0:21:01That's pretty nice, actually, the sesame.
0:21:01 > 0:21:05- Lime's coming through? - Yeah, I think the lime's there,
0:21:05 > 0:21:08gives it a cleaner, more refreshing taste.
0:21:08 > 0:21:10He said he put lime in it. I'm not tasting that freshness.
0:21:10 > 0:21:13I'm not getting that. When you've got them strong flavours
0:21:13 > 0:21:15you really need that acidity to balance it all off.
0:21:15 > 0:21:18Chris, in my shoes, what score would you give the dish?
0:21:18 > 0:21:21Hmmm. Seven?
0:21:21 > 0:21:25I genuinely believe he's going to be hitting a six with this.
0:21:25 > 0:21:29I was going to say the same. Really classic Asian ingredients.
0:21:29 > 0:21:32I don't think it's a knock-your-socks-off.
0:21:34 > 0:21:36I think that went OK.
0:21:36 > 0:21:39Difficult. I think Phil's not giving much away
0:21:39 > 0:21:40and I hope he liked the dish.
0:21:42 > 0:21:44Whoa!!
0:21:44 > 0:21:48Last up is cutting-edge new girl, Mary Ellen.
0:21:48 > 0:21:49- BLEEP- was that?!
0:21:49 > 0:21:52Who's struggling with more problems.
0:21:52 > 0:21:54So you managed to salvage baked beans?
0:21:54 > 0:21:56Well, I've done another batch.
0:21:56 > 0:21:57Everything else is going to plan?
0:21:57 > 0:22:00Er, no. I've got problems with the bath sponges.
0:22:00 > 0:22:04- Can't beat the excitement. - I saw those were staring at you... - Yeah, thanks for that, guys!
0:22:04 > 0:22:05AIDEN LAUGHS
0:22:05 > 0:22:08To add to the pressure, she's cooking her sponge
0:22:08 > 0:22:11in the same microwave Aiden burnt his garlic crisps in.
0:22:11 > 0:22:14- Happy?- Nearly!
0:22:14 > 0:22:17- Second one will be better than the first.- Always.
0:22:17 > 0:22:20Mary Ellen's having a nightmare. She doesn't look in control.
0:22:20 > 0:22:22Looks to me like the dish has just gone wrong.
0:22:22 > 0:22:25Do one more for luck.
0:22:25 > 0:22:27(And she's late.)
0:22:27 > 0:22:31Sponges done, they're first to go on to Mary Ellen's bath tile plate.
0:22:31 > 0:22:35She then turns her attention to her potted crab-filled baths,
0:22:35 > 0:22:38by adding a layer of her own take on baked beans.
0:22:38 > 0:22:4015 minutes late, Mary Ellen, you know.
0:22:40 > 0:22:43- I know. I feel terrible about it. - Just thought I'd let you know.
0:22:43 > 0:22:44Thanks, Aiden(!)
0:22:44 > 0:22:46AIDEN LAUGHS
0:22:47 > 0:22:49With time slipping away even further,
0:22:49 > 0:22:52she decorates her rubber ducks
0:22:52 > 0:22:54before placing them next to her sponge.
0:22:54 > 0:22:57Last but not least, and now EXTREMELY late,
0:22:57 > 0:23:00she plates up her baked bean bathtub.
0:23:03 > 0:23:05OK. Sorry I'm late.
0:23:05 > 0:23:07That was hairy. Very late, but you got there.
0:23:07 > 0:23:11Most importantly, are you happy with what's on there?
0:23:11 > 0:23:13About 80% happy.
0:23:13 > 0:23:15- OK, well, come on, let's go and taste it.- OK, cool.
0:23:20 > 0:23:23The sponge, a bath of cold beans, bread and a rubber duck.
0:23:23 > 0:23:25It's certainly interesting!
0:23:28 > 0:23:31When you read the dish and you hear it, the baked beans
0:23:31 > 0:23:33is one of the things that slaps you round.
0:23:33 > 0:23:34Are they how you want them to be?
0:23:34 > 0:23:37They're slightly off what I want them to be.
0:23:38 > 0:23:41I'm just struggling to understand why I like it so much.
0:23:41 > 0:23:43It's really tasty.
0:23:43 > 0:23:45I'm just trying to get my head around why I'm accepting
0:23:45 > 0:23:47eating cold baked beans!
0:23:47 > 0:23:48THEY LAUGH
0:23:48 > 0:23:51The coming-together of the dish looked like it was a real struggle.
0:23:51 > 0:23:54- It's got to be fit for a banquet. - Yeah, absolutely.
0:23:54 > 0:23:57- She had quite a few problems, didn't she?- Yeah.
0:23:57 > 0:24:00- And a hundred of them out. - That's a big ask.- Yeah.
0:24:00 > 0:24:01Do you think this is the dish
0:24:01 > 0:24:06that should be at the opening of the banquet in the Albert Hall?
0:24:06 > 0:24:08Yeah, I do. I totally do.
0:24:08 > 0:24:11It's a love or hate dish. And I love it.
0:24:11 > 0:24:12I love it!
0:24:12 > 0:24:15- And you know what? She's unnerved me.- Yeah, absolutely.
0:24:16 > 0:24:20Erm, that was really hard. That was horrible.
0:24:20 > 0:24:23I mean, he's nice, you know, didn't give anything away
0:24:23 > 0:24:26so I've no idea what's going to happen, scoring-wise.
0:24:33 > 0:24:35I don't feel confident at all now.
0:24:35 > 0:24:38I don't think I've ever been this nervous in my life, really.
0:24:41 > 0:24:45I genuinely believe that Phil's going to give me a decent score. I'd be happy with an eight.
0:24:45 > 0:24:47I'd be upset if it was anything below that.
0:24:49 > 0:24:52I'm really nervous waiting for my score.
0:24:52 > 0:24:54I was 15 minutes late.
0:24:54 > 0:24:57Ooh, I really hope he doesn't penalise me for that.
0:25:06 > 0:25:08Aiden, for your Mad As A Box Of Frogs,
0:25:08 > 0:25:15it's proper fun, and frogs' legs, parsley and garlic, I love that.
0:25:15 > 0:25:16On the downside,
0:25:16 > 0:25:20I did think - you raised the point - that the portion was too small
0:25:20 > 0:25:24and I felt that the modern elements to it didn't bring anything more
0:25:24 > 0:25:27than the classical version might have done.
0:25:27 > 0:25:30I wasn't quite convinced that the gel was a better vehicle
0:25:30 > 0:25:33for the garlic flavour than perhaps a puree would have been.
0:25:36 > 0:25:40Chris, for your Oriental-style beef broth with a twist.
0:25:42 > 0:25:46I liked the idea. It worked, conceptually.
0:25:46 > 0:25:49But, what you had was a broth with bits in it
0:25:49 > 0:25:54and whilst it was good, it didn't quite deliver in the flavour stakes
0:25:54 > 0:25:55that I was hoping.
0:25:55 > 0:25:57And the heat is an issue.
0:25:57 > 0:26:00It was cold, it needs to be served piping hot.
0:26:00 > 0:26:03So temperature's something you need to look at.
0:26:03 > 0:26:07Mary Ellen, for your Baked Bean Bathtub.
0:26:09 > 0:26:12I genuinely thought this might be something
0:26:12 > 0:26:13that was going to be problematic
0:26:13 > 0:26:15just because it was such a comical format
0:26:15 > 0:26:19but the truth was, its deliciousness
0:26:19 > 0:26:22just overrode that whole issue.
0:26:22 > 0:26:24The potted crab was delicious.
0:26:24 > 0:26:28The little duck, sublime texture and intense flavour.
0:26:28 > 0:26:30But you have to look at the practicalities of the dish.
0:26:30 > 0:26:32You have to look at your ability to deliver,
0:26:32 > 0:26:35it's going to get served at a banquet and that's an important part.
0:26:35 > 0:26:38Let's just make the point clear
0:26:38 > 0:26:41you haven't got an opportunity to be late
0:26:41 > 0:26:43without incurring a proper penalty.
0:26:45 > 0:26:49So Chris, for your Oriental-style beef broth with a twist...
0:26:52 > 0:26:55I'm going to give you
0:26:55 > 0:26:56six points.
0:26:59 > 0:27:02Aiden? for your Mad As A Box Of Frogs,
0:27:05 > 0:27:07I'm going to award you...
0:27:08 > 0:27:10seven.
0:27:12 > 0:27:16Mary Ellen, for your Baked Bean Bath,
0:27:16 > 0:27:19I'm going to award you
0:27:19 > 0:27:23- eight points.- Thank you.
0:27:23 > 0:27:26- I look forward to the next course. - Thank you.- Thank you very much.
0:27:29 > 0:27:30CHRIS EXHALES
0:27:30 > 0:27:31That was hard, wasn't it?
0:27:31 > 0:27:35I really thought I was going to be docked for being late! I really did.
0:27:35 > 0:27:39It's just a great start. I'm very relieved. Oh, my God.
0:27:41 > 0:27:43It's definitely not all over.
0:27:43 > 0:27:47Yeah, I feel a bit disappointed, really.
0:27:47 > 0:27:49Admittedly, I'm disappointed I'm not in the lead.
0:27:49 > 0:27:52The person I need to look out for is Mary Ellen.
0:27:52 > 0:27:54If your taste buds have been tickled
0:27:54 > 0:27:56and you'd like to get involved with Red Nose Day
0:27:56 > 0:27:59then why not take part in Menu Relief?
0:27:59 > 0:28:02To do your bit whilst enjoying an evening out at a local restaurant,
0:28:02 > 0:28:04just go to:
0:28:06 > 0:28:09And find out how to join in the fun.
0:28:10 > 0:28:14Tomorrow, the competition continues with the fish course
0:28:14 > 0:28:16and Mary Ellen risks throwing away her advantage.
0:28:16 > 0:28:19- BLEEP, BLEEP! - I just don't know what's happened.
0:28:19 > 0:28:21I actually genuinely don't understand.
0:28:21 > 0:28:23That's an unfortunate error.
0:28:24 > 0:28:25BLEEP!
0:28:46 > 0:28:47Subtitles by Red Bee Media Ltd