0:00:03 > 0:00:05Britain's most talented chefs
0:00:05 > 0:00:08are proving they have a sense of humour
0:00:08 > 0:00:11on this year's Great British Menu.
0:00:11 > 0:00:14- How do I look? - You look very dashing.
0:00:14 > 0:00:17This week, three of the North West's finest chefs,
0:00:17 > 0:00:19technical Chris Holland...
0:00:19 > 0:00:21Nerves of steel.
0:00:21 > 0:00:24..Heston Blumenthal-trained, Mary Ellen McTague...
0:00:24 > 0:00:25Not giving anything away.
0:00:25 > 0:00:28..and returning contender, Aiden Byrne...
0:00:28 > 0:00:30Today's the day, really.
0:00:30 > 0:00:33..are fighting for the chance to serve witty playful dishes,
0:00:33 > 0:00:38at a special banquet celebrating 25 years of Red Nose Day.
0:00:39 > 0:00:42Yesterday's starter course was a baptism of fire
0:00:42 > 0:00:44for Mary Ellen and her bath tub...
0:00:44 > 0:00:45BLEEP!
0:00:45 > 0:00:49..who burnt her beans, was late to the pass...
0:00:49 > 0:00:51- Sorry I'm late.- That looked hairy.
0:00:51 > 0:00:55..but still managed to get top marks and outwit her rivals.
0:00:55 > 0:00:57- She's unnerved me... - Yeah, absolutely.
0:00:59 > 0:01:00Today, it's the fish course
0:01:00 > 0:01:03and Mary Ellen can't afford to make any mistakes
0:01:03 > 0:01:06or she risks throwing away her advantage.
0:01:06 > 0:01:08BLEEP! I'm coming.
0:01:08 > 0:01:09You're cutting it very fine,
0:01:09 > 0:01:12you've got to get it up on the pass, on time.
0:01:12 > 0:01:14I just don't know what's happened, actually,
0:01:14 > 0:01:16I actually genuinely don't understand.
0:01:16 > 0:01:19That's an unfortunate howler.
0:01:19 > 0:01:21BLEEP!
0:01:31 > 0:01:34This year, the chefs must create gastronomic masterpieces
0:01:34 > 0:01:37that are also witty and fun.
0:01:37 > 0:01:38LAUGHTER
0:01:38 > 0:01:41They've been inspired by Comic Relief...
0:01:41 > 0:01:42CHEERING
0:01:42 > 0:01:46..and have gone to unimaginable lengths to raise money for charity.
0:01:46 > 0:01:48CHEERING
0:01:50 > 0:01:52Judging the chefs' fish course today
0:01:52 > 0:01:54is last year's fish course champion,
0:01:54 > 0:01:56who knows how demanding this course can be -
0:01:56 > 0:01:59two-Michelin starred Phil Howard.
0:01:59 > 0:02:01I think the fish course is probably the least forgiving
0:02:01 > 0:02:04in terms of going off piste to try and fit a brief.
0:02:04 > 0:02:08You've got to adhere to great cooking principles,
0:02:08 > 0:02:10but still make it work.
0:02:10 > 0:02:12So, day two, how are we feeling?
0:02:12 > 0:02:15You know what, Phil is tougher than I expected him to be.
0:02:15 > 0:02:17Yeah, I mean, the scoring went well for me yesterday,
0:02:17 > 0:02:20- but I'm still feeling pretty nervous.- Are you really?- Yeah.
0:02:20 > 0:02:21That's good to know!
0:02:21 > 0:02:23THEY LAUGH
0:02:23 > 0:02:25We'll see. What about you, Chris?
0:02:25 > 0:02:28- How are you feeling? - Actually, in a strange sort of way,
0:02:28 > 0:02:30I feel a bit better now that I've got day one out of the way.
0:02:30 > 0:02:32You know, spring in the step.
0:02:32 > 0:02:33All right, let's do it.
0:02:37 > 0:02:39In first place, is maverick Mary Ellen.
0:02:39 > 0:02:41She scored 8 points yesterday,
0:02:41 > 0:02:44despite struggling to deliver her starter on time,
0:02:44 > 0:02:47and can't afford to make any mistakes today,
0:02:47 > 0:02:49if she's to hang on to her one-point lead.
0:02:49 > 0:02:51I'm happy that I'm ahead
0:02:51 > 0:02:54but I've got a feeling the other two are gunning for me now,
0:02:54 > 0:02:56so, that's an added pressure.
0:02:58 > 0:03:00- Hello.- Hello, there.
0:03:00 > 0:03:02- Tell me what have you got in here? - OK,
0:03:02 > 0:03:04the fish course is Dover sole.
0:03:04 > 0:03:06I'm going to take it off the bone, put it back together.
0:03:06 > 0:03:08When you say put it back together, are you going to...
0:03:08 > 0:03:10Use a protein glue.
0:03:10 > 0:03:14- OK.- Then we've got oysters and suet and flour
0:03:14 > 0:03:17- and I'll make oyster puddings. - How do you end up doing something
0:03:17 > 0:03:20that's homely and rustic and baked, yet have a delicate oyster...?
0:03:20 > 0:03:23The key is that it's frozen all the way through before you cook.
0:03:23 > 0:03:26I have a thin layer of suet pastry on the top and bottom,
0:03:26 > 0:03:28and by the time it's cooked, the oyster has defrosted
0:03:28 > 0:03:31and started to warm through, but isn't getting over-cooked.
0:03:31 > 0:03:33OK. The brief?
0:03:33 > 0:03:37The inspiration for the dish was how people crossed the Channel
0:03:37 > 0:03:40to raise money for this great cause, and then I thought about the fish
0:03:40 > 0:03:43we have in the Channel, and Dover sole came to mind, first of all.
0:03:43 > 0:03:46OK, so much more subtle than the last approach.
0:03:46 > 0:03:49Much more subtle, not quite so in-your-face. It looks like a plate of food.
0:03:51 > 0:03:53Mary Ellen is continuing her fundraising theme,
0:03:53 > 0:03:56but has swapped the wit and humour of her first course
0:03:56 > 0:03:59for a less obviously funny restaurant dish,
0:03:59 > 0:04:02with peppermint Dover sole and unusual oyster puddings.
0:04:02 > 0:04:04It's quite a loose interpretation of the brief.
0:04:04 > 0:04:08With the oyster pudding, most of us choose to go out of our way to buy fresh produce
0:04:08 > 0:04:11and yet she's choosing here in the process to freeze it,
0:04:11 > 0:04:13which is a bit of a question mark.
0:04:13 > 0:04:17In second place is returning contender Aiden Byrne,
0:04:17 > 0:04:21who's tried and failed here three times, so is desperate to win.
0:04:21 > 0:04:23He got off to an average start yesterday,
0:04:23 > 0:04:27but scored a perfect ten for his fish course last year.
0:04:27 > 0:04:28Outstanding dish!
0:04:28 > 0:04:29Thank you, Marcus.
0:04:29 > 0:04:32So, he has a lot to prove today.
0:04:32 > 0:04:34For me, today is very important.
0:04:34 > 0:04:37I really wanted to be the one that went off in the front,
0:04:37 > 0:04:40so I need to make sure, today, I absolutely nail it.
0:04:41 > 0:04:43- How are we?- All right.
0:04:43 > 0:04:45You good? Tell us, what are you doing?
0:04:45 > 0:04:47The title of the dish is A Culinary Joke.
0:04:47 > 0:04:49In a nutshell, I'm making a prawn cocktail.
0:04:49 > 0:04:52The reason why I believe it was called a culinary joke
0:04:52 > 0:04:54is because it's just been done to death
0:04:54 > 0:04:56and we're trying to wake it all up a bit.
0:04:56 > 0:04:58I'm not going to do a normal prawn cocktail -
0:04:58 > 0:05:00we've got beetroot, we've got passionfruit,
0:05:00 > 0:05:03we've got sesame seeds, we've got horseradish...
0:05:03 > 0:05:06What I've done here is I've thought about all the flavour profiles
0:05:06 > 0:05:09within the prawn cocktail and I've just dissected them
0:05:09 > 0:05:11- and swapped them around. - And fitting the brief?
0:05:11 > 0:05:13I'm going to take some of the passionfruit juice,
0:05:13 > 0:05:17a little bit of red food colouring and we're going to make a balloon,
0:05:17 > 0:05:19dip it in liquid nitrogen, chop the bottom off it
0:05:19 > 0:05:21and set it on top, so we've got a red nose.
0:05:21 > 0:05:23What more can I say, Aiden?! It is, um...
0:05:23 > 0:05:25The mission's on.
0:05:27 > 0:05:29Aiden is determined to steal the limelight
0:05:29 > 0:05:31with a modern take on the classic prawn cocktail,
0:05:31 > 0:05:35with an edible red nose and lots of strong flavours.
0:05:35 > 0:05:38You've got sesame, beetroot, passionfruit,
0:05:38 > 0:05:40horseradish... He's going off piste with the flavours,
0:05:40 > 0:05:43and that spells danger to me.
0:05:43 > 0:05:46In third place is technical newcomer Chris Holland,
0:05:46 > 0:05:50an ambitious young chef who scored just six points yesterday
0:05:50 > 0:05:52and is looking to wow today.
0:05:52 > 0:05:54I didn't have the greatest of days yesterday,
0:05:54 > 0:05:56but it spurred me on. Put a fire in my belly.
0:05:56 > 0:05:58Today, I'm going to come back fighting.
0:06:01 > 0:06:03Chris, great looking collection of ingredients,
0:06:03 > 0:06:06- what are you doing with it? - Dish title is Gone Fishing.
0:06:06 > 0:06:09In essence, I'm doing a smoked salmon, cream cheese bagel
0:06:09 > 0:06:12sort of dish. A little bit deconstructed,
0:06:12 > 0:06:14so I've got some really nice organic salmon,
0:06:14 > 0:06:17which I'm going to cure with some lemons and oranges,
0:06:17 > 0:06:19juniper berries, and then I'm going to smoke it.
0:06:19 > 0:06:21Hot smoke? Cold smoke?
0:06:21 > 0:06:22Six hits of cold smoke
0:06:22 > 0:06:26and then it's very slowly poached in the water bath,
0:06:26 > 0:06:28and I'm making a horseradish ice cream.
0:06:28 > 0:06:30There are a few tubs here, what are these being used for?
0:06:30 > 0:06:33We've got a silk gel which is an emulsifier,
0:06:33 > 0:06:35it helps with the horseradish ice cream.
0:06:35 > 0:06:36And in terms of the brief?
0:06:36 > 0:06:39The presentation is quite quirky, so it's fun.
0:06:39 > 0:06:41- I'm hoping it'll make you smile. - OK, chefs,
0:06:41 > 0:06:44second course, I look forward to tasting it.
0:06:44 > 0:06:46- Best of luck.- Cheers, Phil. - Thank you.
0:06:46 > 0:06:49Chris is looking to claw back vital points
0:06:49 > 0:06:51with a deconstructed salmon and cream cheese bagel,
0:06:51 > 0:06:54with smoked salmon, horseradish ice cream
0:06:54 > 0:06:56and witty "Gone Fishing" props.
0:06:56 > 0:06:59We're after good cooking, and he's obviously got
0:06:59 > 0:07:01some clever presentation up his sleeve, which is fun,
0:07:01 > 0:07:04but it's got to be nailed to a great dish.
0:07:10 > 0:07:13It's got to be a massive honour to get a dish on a banquet.
0:07:13 > 0:07:15- Absolutely.- Yeah.
0:07:15 > 0:07:17Personally, I'm desperate to get there.
0:07:17 > 0:07:21But Aiden has a lot to live up to when it comes to this course.
0:07:22 > 0:07:25Last year, Aiden, you got ten out of ten.
0:07:25 > 0:07:27Does that put more pressure on you this year?
0:07:27 > 0:07:30Yeah, it does put pressure on you, but what I cooked last year
0:07:30 > 0:07:32was a dish that I've cooked time and time again.
0:07:32 > 0:07:35This is a dish I've never cooked before.
0:07:35 > 0:07:37I'm actually quite nervous about it, I don't do prawn cocktails,
0:07:37 > 0:07:41I don't do fun food and you know, at the end of the day,
0:07:41 > 0:07:44I'm really out of my comfort zone.
0:07:44 > 0:07:48Aiden has the added pressure of having to outwit Mary Ellen today,
0:07:48 > 0:07:51who's already proved she's a force to be reckoned with,
0:07:51 > 0:07:54and is looking to impress again with her unusual oyster puddings,
0:07:54 > 0:07:59peppermint Dover sole and verjuice sauce.
0:07:59 > 0:08:01Come on, let me see your sole. What have you got happening over here?
0:08:01 > 0:08:04OK, the sole has been brined...
0:08:06 > 0:08:08..so it's got the peppermint brine.
0:08:10 > 0:08:11Interesting. OK.
0:08:11 > 0:08:15It's going to get poached now in the burnt butter verjuice.
0:08:15 > 0:08:17- And that's had the protein glue? - Yeah.
0:08:17 > 0:08:21There'll be a version of this, although not as thick on the plate,
0:08:21 > 0:08:24very aerated, though, very light and frothy.
0:08:24 > 0:08:27It's quite a strong flavour, peppermint, oyster, sole,
0:08:27 > 0:08:29it's not really something I'd really put together,
0:08:29 > 0:08:31but I'm intrigued. At the end of the day,
0:08:31 > 0:08:34she served me cold beans and I loved it.
0:08:34 > 0:08:38Mary Ellen isn't the only chef threatening to rain on Aiden's parade.
0:08:38 > 0:08:41New boy Chris is only one point behind Aiden
0:08:41 > 0:08:45and looking for top marks for his deconstructed bagel,
0:08:45 > 0:08:48with modern horseradish ice cream and classical smoked salmon,
0:08:48 > 0:08:50which he's smoking himself.
0:08:52 > 0:08:54Lovely to see this. Let me get a closer look.
0:08:54 > 0:08:58So, basically what I'm doing is cold-smoking the salmon,
0:08:58 > 0:09:01gives it a real nice, smooth, smoked flavour on the finish,
0:09:01 > 0:09:04and then I'll vacuum pack it and it's cooked at 40 degrees.
0:09:04 > 0:09:07What's interesting for me, is you've got this very purist,
0:09:07 > 0:09:09"I want to smoke my own salmon", on the one hand,
0:09:09 > 0:09:12and then lots of powders creeping in
0:09:12 > 0:09:14and chemicals creeping in, on the other hand.
0:09:14 > 0:09:16I think there's a balance there within this dish.
0:09:16 > 0:09:19Although there's a few little modern techniques going on,
0:09:19 > 0:09:22- it's classically stuck to its roots, this one.- Good. I hope so.
0:09:23 > 0:09:28Aiden's pinning his banquet hopes on a deconstructed prawn cocktail,
0:09:28 > 0:09:31brought bang up-to-date with passion fruit, horseradish,
0:09:31 > 0:09:35beetroot and sesame, a culinary joke that could be on him!
0:09:35 > 0:09:38Come on, talk us through it. What have we got in here?
0:09:38 > 0:09:41Right, basically, these are Sicilian red prawns.
0:09:41 > 0:09:44- My main concern about this dish is the flavours.- Absolutely.
0:09:44 > 0:09:46That's my biggest concern
0:09:46 > 0:09:49for you tasting this dish, and for you marking and judging this dish.
0:09:49 > 0:09:52There's the challenge, to get those four big bold ingredients
0:09:52 > 0:09:54- to work alongside the prawns. - Absolutely.
0:09:54 > 0:09:58I think Aidan's dish is going to be a crash-or-burn sort of dish,
0:09:58 > 0:10:02I think he's very, very brave in using horseradish, passionfruit...
0:10:02 > 0:10:05I don't know whether that will work.
0:10:05 > 0:10:08But Aiden's tested his fish course out on regulars
0:10:08 > 0:10:12at his restaurant, and is confident he's nailed the food
0:10:12 > 0:10:14and fundraising side of this year's brief.
0:10:14 > 0:10:17So, Aiden, what did activities did you get up to with Comic Relief?
0:10:17 > 0:10:22- I had to walk over hot coals. - No way!- It was interesting.
0:10:22 > 0:10:25- And are the feet OK?- They're all right.- That sounds like a nightmare.
0:10:25 > 0:10:28- Altogether, we raised five grand. - Amazing.- It was great.
0:10:28 > 0:10:31Filled me with confidence to come on and do this, to be fair.
0:10:33 > 0:10:34Service, please!
0:10:34 > 0:10:38Aiden tested out a version of his deconstructed prawn cocktail
0:10:38 > 0:10:40at a fundraising night at his restaurant,
0:10:40 > 0:10:43served on a piping-hot salt block.
0:10:43 > 0:10:46Quite nervous about it, actually. I didn't want to serve
0:10:46 > 0:10:49a typical prawn cocktail with lettuce, tomatoes, Marie Rose sauce,
0:10:49 > 0:10:52so I've just taken it that little bit further, changed the ingredients.
0:10:52 > 0:10:56It's the development stages, so I'll just where it takes us, really.
0:10:56 > 0:11:00Aiden's unusual choice of ingredients went down well with his guests.
0:11:00 > 0:11:03It's not your average prawn cocktail. It's fantastic.
0:11:03 > 0:11:07The elements, individually, were superb. Combined all together,
0:11:07 > 0:11:10it's an absolutely fantastic, award-winning dish.
0:11:10 > 0:11:15More importantly, Aiden's guests were there to take part in a charity auction...
0:11:15 > 0:11:19I'm going to start at 500 quid for 12 bottles of wine. Anyone in? £500?
0:11:19 > 0:11:21..and bid on a case of wine...
0:11:21 > 0:11:22I'll go £1,000.
0:11:22 > 0:11:25CHEERING
0:11:26 > 0:11:29- ..and a tasting menu at his restaurant...- £1,100?
0:11:29 > 0:11:33- ..to raise money for Comic Relief. - £1,005.- Thank you very, very much.
0:11:33 > 0:11:37That's a lot of money being raised for Comic Relief. Thank you.
0:11:38 > 0:11:40But unbeknown to his guests,
0:11:40 > 0:11:43Aiden had a trick up his sleeve to pull in even more pounds.
0:11:43 > 0:11:46What we're going to do is we're going to walk from the top...
0:11:46 > 0:11:49..a fundraising feat that no-one was expecting,
0:11:49 > 0:11:53supervised by a fully-trained expert and nurse.
0:11:53 > 0:11:55This is my fourth time in this competition.
0:11:55 > 0:11:58I've driven a tank, cycled with a gold medallist
0:11:58 > 0:11:59and now I'm walking on fire.
0:11:59 > 0:12:02I never thought I'd be doing anything like this. It's amazing.
0:12:02 > 0:12:03I'm so nervous.
0:12:05 > 0:12:091,236 degrees Fahrenheit is an average temperature
0:12:09 > 0:12:11- you're walking on tonight.- OK.
0:12:11 > 0:12:14So, four times the burning temperature of skin.
0:12:17 > 0:12:19- Keep on moving. Keep on moving.- OK.
0:12:19 > 0:12:22I think he's absolutely crazy.
0:12:22 > 0:12:24CHEERING
0:12:33 > 0:12:36Thank you very much. Ten more pounds, guys.
0:12:36 > 0:12:38Now I've done this, I can do anything.
0:12:38 > 0:12:41I'm going to go on and win this competition.
0:12:43 > 0:12:46Back in the kitchen, Aiden's taking a gamble
0:12:46 > 0:12:50with a brand-new element for his deconstructed prawn cocktail.
0:12:50 > 0:12:52Initially, I was going to serve it on a slab
0:12:52 > 0:12:55of Himalayan rock salt and have a little fire burning underneath it.
0:12:55 > 0:12:57But it wasn't fun enough.
0:12:57 > 0:13:00So, basically, what I've done, I've put the whole thing inside a bowl
0:13:00 > 0:13:02and then I've put my red nose on top.
0:13:02 > 0:13:04I've made quite a lot of changes there.
0:13:05 > 0:13:08So, do you reckon that every dish that you put up
0:13:08 > 0:13:12has to have this comedy element in the presentation?
0:13:12 > 0:13:15It's got to be great food, but great humour, as well.
0:13:15 > 0:13:18It's not going to make it to the Albert Hall
0:13:18 > 0:13:19if it's not a show-stopper.
0:13:21 > 0:13:24Aiden's come up with an ingenious way to make sure
0:13:24 > 0:13:26his fish course has the wow factor.
0:13:26 > 0:13:31And then I blow my balloon up to the desired size of my nose...
0:13:32 > 0:13:36I think the fact that he's now got this really strong, obvious,
0:13:36 > 0:13:38Comic Relief element to it
0:13:38 > 0:13:43is a big worry, because I don't have that in my dish at all.
0:13:43 > 0:13:45That's my biggest worry, actually.
0:13:45 > 0:13:47Literally, I've got a bowl of liquid nitrogen here
0:13:47 > 0:13:49and I'm just going to roll it around.
0:13:49 > 0:13:53As the juice hits the side of the frozen walls,
0:13:53 > 0:13:57it'll collect on the side of the wall and freeze.
0:13:58 > 0:14:00Extraordinary.
0:14:00 > 0:14:03Aiden isn't the only one paying special attention
0:14:03 > 0:14:04to his presentation.
0:14:04 > 0:14:09Chris has a surprise in store for his deconstructed "Gone Fishing" bagel,
0:14:09 > 0:14:11and is serving his savoury horseradish ice cream
0:14:11 > 0:14:15in a novel way that's caught Mary and Aiden's eye.
0:14:15 > 0:14:17Piped it into the mould.
0:14:17 > 0:14:19At the end, I'll finish them with sesame seeds.
0:14:19 > 0:14:22So the idea is that it looks like a bagel.
0:14:24 > 0:14:28There's going to be a real theatrical element to his dish,
0:14:28 > 0:14:31which, again, I'm not sure that I have in mine.
0:14:32 > 0:14:35Mary Ellen's surprise element is suet oyster puddings
0:14:35 > 0:14:38that she's serving alongside her peppermint Dover sole,
0:14:38 > 0:14:41with delicate oysters that need minimal cooking
0:14:41 > 0:14:43and suet pastry that needs to be cooked through,
0:14:43 > 0:14:47a dilemma she's addressed by freezing her puddings first,
0:14:47 > 0:14:49something Phil's in two minds about.
0:14:49 > 0:14:52- Oyster puddings?- Oyster puddings ready to go in the steamer.
0:14:52 > 0:14:56- I'm looking forward to trying this. Where are they now?- They're frozen to the middle.- Proper frozen solid?
0:14:56 > 0:15:00- Yep.- And that doesn't have any effect on the texture
0:15:00 > 0:15:04- or the edibility of the oyster?- No. It still stays nice and plump and...
0:15:04 > 0:15:10- an overcooked oyster's horrible so...- And an icy cold oyster in the middle would also be very unpleasant.
0:15:10 > 0:15:13- Yes, it would.- So, those now, you're going to steam them?- Yep.
0:15:13 > 0:15:15- For how long?- 15 minutes.
0:15:15 > 0:15:19It's a thin layer of suet, so 15 is just right.
0:15:19 > 0:15:20I'll get them in.
0:15:20 > 0:15:24Mary Ellen had trouble with her cooking times yesterday...
0:15:27 > 0:15:30..which resulted in her being late to the pass...
0:15:30 > 0:15:32- BEEPING - Puddings.
0:15:32 > 0:15:34Backs, please.
0:15:34 > 0:15:38..mistakes she can't afford to make again today.
0:15:40 > 0:15:43BLEEP!
0:15:43 > 0:15:46I think that Mary Ellen's timing's going to be crucial today.
0:15:48 > 0:15:50She's got to get the puddings perfectly timed.
0:15:50 > 0:15:54She doesn't want them to spoil. She doesn't want them to overcook.
0:15:56 > 0:15:59Obviously, yesterday, she had a bit of a hiccup with timing, so I think
0:15:59 > 0:16:02she's putting herself under a lot of pressure again today with that.
0:16:04 > 0:16:06Mary Ellen's first to the pass today.
0:16:06 > 0:16:10She dresses her plate with samphire and sea vegetables...
0:16:10 > 0:16:12and her fish with verjuice jelly.
0:16:12 > 0:16:15- It's a big portion of fish, isn't it?- Do you think?
0:16:15 > 0:16:17With no time to change the size of her fish,
0:16:17 > 0:16:21she gets her peppermint-cured Dover sole onto her plate.
0:16:21 > 0:16:24- You happy?- Er... Ask me again in four minutes.- OK.
0:16:26 > 0:16:28Then it's on with her suet oyster puddings
0:16:28 > 0:16:31which have had their 15 minutes in the oven.
0:16:31 > 0:16:33I'm coming.
0:16:34 > 0:16:36One second. There we go.
0:16:36 > 0:16:40You're cutting it very fine now, timing-wise.
0:16:40 > 0:16:43You've got to get it up on the pass on time.
0:16:43 > 0:16:46With the clock ticking, she scatters on some more sea vegetables
0:16:46 > 0:16:50and goes to siphon out her verjuice sauce.
0:16:51 > 0:16:54- And with one disaster averted...- OK.
0:16:54 > 0:16:57..delivers her Dover sole to the pass.
0:16:59 > 0:17:04- You made it. You made it.- Yes. Just.
0:17:04 > 0:17:07So, is this an understudy or is this the real thing?
0:17:08 > 0:17:10- It's the real thing. - It's the real thing?- Yeah.
0:17:10 > 0:17:13That was the only possible answer. Come on. Let's go and confirm that.
0:17:20 > 0:17:23So, first impressions. Completely different approach from yesterday.
0:17:23 > 0:17:25- It's a restaurant dish. - It is a restaurant dish.
0:17:25 > 0:17:28So, it's a restaurant dish. Where's the fun element?
0:17:28 > 0:17:29Where is the fun element?
0:17:38 > 0:17:41- The flavour is there. - The pastry's undercooked.
0:17:41 > 0:17:43Yes.
0:17:43 > 0:17:46I just... I just don't know what's happened, actually.
0:17:46 > 0:17:48I actually genuinely don't understand,
0:17:48 > 0:17:52because I've cooked this pudding so many times.
0:17:52 > 0:17:54Obviously, I've cocked up badly there,
0:17:54 > 0:17:58but I'm genuinely baffled as to how.
0:17:58 > 0:18:01That's an unfortunate howler.
0:18:01 > 0:18:03BLEEP.
0:18:05 > 0:18:07The peppermint does come through, doesn't it?
0:18:07 > 0:18:09- It's very clever, actually. - It's lovely.
0:18:09 > 0:18:12It's very subtle but that's a very powerful dish.
0:18:13 > 0:18:16With the fish, that's the crux of the dish.
0:18:16 > 0:18:18Has it delivered the results that you wanted?
0:18:18 > 0:18:21Yeah, I think you get that background note of the mint
0:18:21 > 0:18:25in the fish. I think it's nice and moist.
0:18:27 > 0:18:29I think it definitely delivers on flavour.
0:18:29 > 0:18:31I think you can't question that.
0:18:31 > 0:18:34Do you think you've done enough to hit the brief?
0:18:34 > 0:18:39Honestly, after seeing what the others are doing, I have concerns.
0:18:39 > 0:18:43It's a beautiful piece of cookery. The presentation is lovely.
0:18:43 > 0:18:49- But it's not funny.- It's just the most basic thing, cooking pastry.
0:18:49 > 0:18:52It's the most basic thing and I think...
0:18:52 > 0:18:56even if the rest of the dish was absolutely amazing,
0:18:56 > 0:19:01you know, the fact of that is going to have a big impact.
0:19:03 > 0:19:07Next up is Aiden, who has a lot to prove today.
0:19:07 > 0:19:12He starts his plate off with lobster powder, adds slices of beetroot,
0:19:12 > 0:19:15some passion fruit and horseradish gel...
0:19:15 > 0:19:18sesame seeds, and his vibrant Sicilian prawns.
0:19:22 > 0:19:25He then finishes his deconstructed prawn cocktail
0:19:25 > 0:19:30with more lobster powder and some passion-fruit dressing...
0:19:30 > 0:19:32Have you got the cloches, Alan?
0:19:32 > 0:19:35..before revealing his secret weapon...
0:19:35 > 0:19:38his comedy red nose.
0:19:44 > 0:19:47- Bit of a sweat on there, chef.- Good.
0:19:47 > 0:19:50Good. That's exactly what I like to see. You should have.
0:19:53 > 0:19:56- Happy?- I am very happy, yes.
0:19:56 > 0:20:00Let's go and eat because that needs to be given some attention.
0:20:05 > 0:20:09There's only one thing that has to be done and that's just get in there.
0:20:09 > 0:20:13- What's in the red nose? - Passion-fruit liquid.
0:20:14 > 0:20:17It really comes through, doesn't it?
0:20:17 > 0:20:19Beetroot, horseradish, sesame, passion fruit.
0:20:19 > 0:20:21They're very distinct things.
0:20:21 > 0:20:24- Are you happy that they've come together and are balanced? - I am, yeah.
0:20:24 > 0:20:26If anything, the beetroot softens it
0:20:26 > 0:20:28and the passion fruit brings it back to life again,
0:20:28 > 0:20:32and you get the shellfish from the powder, you get the shellfish from the prawn itself,
0:20:32 > 0:20:35and the ice just calms everything down a little bit.
0:20:37 > 0:20:41- There's a lot of flavours in this dish.- Yeah.
0:20:41 > 0:20:45I mean, it's pretty far removed from a prawn cocktail, you know?
0:20:45 > 0:20:49- It's like...- It's almost certainly a deconstruction.- Yeah.
0:20:49 > 0:20:53The prawns are pretty rare, as well, I have to say. They're kind of...
0:20:53 > 0:20:55This one here needs...
0:20:55 > 0:20:59- Deveining?- That possibly would put some people off.
0:21:00 > 0:21:03The balloon was worth the effort? The stress?
0:21:03 > 0:21:05Without the balloon, it doesn't fit the brief.
0:21:05 > 0:21:09I've definitely given it my stamp...
0:21:09 > 0:21:13For me, it's a lovely, fresh-tasting dish.
0:21:14 > 0:21:16It's another one that makes you smile.
0:21:16 > 0:21:21Again, with the red nose, you've got happy food. It makes you smile.
0:21:22 > 0:21:25I'm not going to try and guess what my points are
0:21:25 > 0:21:27cos I just genuinely can't read that guy.
0:21:27 > 0:21:29He's virtually impossible.
0:21:31 > 0:21:34Last up is Chris and his "Gone Fishing" bagel
0:21:34 > 0:21:38with smoked salmon and horseradish cream cheese ice cream.
0:21:38 > 0:21:41He's pulling out all the stops today to claw back vital points,
0:21:41 > 0:21:46and, like Aiden, has paid special attention to his dish's presentation.
0:21:46 > 0:21:49I like those little fishermen. Have they got names?
0:21:49 > 0:21:50They have got names.
0:21:50 > 0:21:54- My children have put names on the bottom of them.- Really?
0:21:54 > 0:21:58- That's so sweet.- This is Harold Hake and this is Sydney the Salmon.
0:21:58 > 0:22:00It's a family effort, this one.
0:22:04 > 0:22:07He's serving his smoked salmon with caviar,
0:22:07 > 0:22:11edible flowers and bagel-shaped, savoury, horseradish ice cream.
0:22:11 > 0:22:13Why aren't you sweating like I was?
0:22:13 > 0:22:16Nerves of steel. I'm sweating inside.
0:22:19 > 0:22:22Like Aiden, he's come up with a novel way to inject
0:22:22 > 0:22:27some added wow factor into his otherwise quite classical dish.
0:22:27 > 0:22:28Coming now.
0:22:34 > 0:22:36No need to ask why it's called "Gone Fishing."
0:22:38 > 0:22:42Brings a smile. It's part of the remit. Let's go and tuck into it.
0:22:42 > 0:22:43Come on, then.
0:22:48 > 0:22:52You know, boy, it's on the brief, that's for sure.
0:22:52 > 0:22:55Are you happy with it as a plate of food?
0:22:55 > 0:22:58Yes, I think I am. Yeah. I think I'm happy with it.
0:22:58 > 0:23:02It's a classic combination. Pretty much everything's in there.
0:23:02 > 0:23:05The horseradish, the cream cheese, the smoked salmon, the cucumber,
0:23:05 > 0:23:07the caviar. He's nailed it, really.
0:23:12 > 0:23:17Savoury ice cream, which is a more modern take.
0:23:17 > 0:23:19It's very savoury, actually.
0:23:19 > 0:23:21I don't sense there's any sugar in there at all.
0:23:21 > 0:23:22There's no sugar at all.
0:23:23 > 0:23:27I'm a bit dubious about savoury ice creams, to be honest with you.
0:23:29 > 0:23:31But, you know what?
0:23:33 > 0:23:37That's gorgeous. It's a really, really, really nice heat in it.
0:23:38 > 0:23:41PHIL: So, this was a fresh fillet of salmon.
0:23:41 > 0:23:43- Are you happy with the way it's turned out?- Yeah, I am.
0:23:43 > 0:23:46The smoke's there but it's not too acrid
0:23:46 > 0:23:49and it's got a really nice, smooth finish on there.
0:23:49 > 0:23:51The smoke's lovely.
0:23:51 > 0:23:54It's a pretty safe dish, isn't it?
0:23:54 > 0:24:00The only surprise element for me is the horseradish ice cream.
0:24:00 > 0:24:04- And you're happy it fits the brief?- I am.
0:24:04 > 0:24:07For me, I was looking for a bit of elegance, really, with this.
0:24:07 > 0:24:09Not too many crazy flavours.
0:24:09 > 0:24:12- Classic, simple. Done a little bit different.- OK.
0:24:15 > 0:24:18- Well, well, well. How was it? - Well done.
0:24:18 > 0:24:20I think it was OK. I think it was OK.
0:24:20 > 0:24:24- Poker face again.- He's a tough one to crack, isn't he?- Absolutely.
0:24:39 > 0:24:42Evening, crew. How are we?
0:24:42 > 0:24:44All right.
0:24:44 > 0:24:48OK. So, we'll start in the order they came up. Mary Ellen,
0:24:48 > 0:24:50your Dover sole.
0:24:51 > 0:24:54I loved the idea behind the oyster pudding.
0:24:54 > 0:24:55I like garnishes like that,
0:24:55 > 0:24:58they have their place in a competition like this
0:24:58 > 0:24:59and they're fun.
0:25:00 > 0:25:04I thought the emulsion, the sauce, the foam,
0:25:04 > 0:25:06was absolutely delicious.
0:25:06 > 0:25:10It was balanced. It had zing. It really delivered.
0:25:11 > 0:25:13On the other hand...
0:25:13 > 0:25:17we know that the suet was really raw.
0:25:17 > 0:25:20At the end of the day, an error,
0:25:20 > 0:25:22whilst it's not catastrophic,
0:25:22 > 0:25:26in a competition, it can't go unnoticed.
0:25:26 > 0:25:29It's also fair to say, is it witty enough
0:25:29 > 0:25:32to really stand proud in the menu?
0:25:33 > 0:25:35Aiden,
0:25:35 > 0:25:37for the culinary joke,
0:25:37 > 0:25:39I thought the red nose...
0:25:40 > 0:25:43..was everything that this competition should be about.
0:25:43 > 0:25:45It's modern,
0:25:45 > 0:25:49it brought exactly the right amount of humour to the dish.
0:25:49 > 0:25:51I thought that was pure class.
0:25:52 > 0:25:56Personally, I felt the prawns were somehow a little bit lost
0:25:56 > 0:25:59in the middle, in terms of the degree of cooking that you're taking them to.
0:25:59 > 0:26:01And generally speaking,
0:26:01 > 0:26:03I felt challenged by the combination of flavours.
0:26:03 > 0:26:07I loved a lot of the dish and I wish I'd been sold and thought,
0:26:07 > 0:26:09"Yeah, I get it now" once I'd eaten it.
0:26:11 > 0:26:12Chris, for "Gone Fishing",
0:26:12 > 0:26:15certainly a smile appeared on my chops.
0:26:15 > 0:26:17I liked it. It's fun.
0:26:17 > 0:26:20I thought the take on the dish was contemporary
0:26:20 > 0:26:23and, actually, all that emphasis on the salmon,
0:26:23 > 0:26:25I thought it was absolutely worthwhile.
0:26:25 > 0:26:27It was a combination of hot-smoked, cold,
0:26:27 > 0:26:30it had a bit of cooking and I thought it delivered.
0:26:30 > 0:26:35Personally, I think there could have been a bit of fresh horseradish
0:26:35 > 0:26:37and a little bit of sugar in the ice cream.
0:26:37 > 0:26:39I just think that helps to lift the flavour.
0:26:39 > 0:26:42It was a savoury thing and the seasoning was right on the edge.
0:26:44 > 0:26:46OK. So, to the scores.
0:26:47 > 0:26:49Mary Ellen, for your Dover sole...
0:26:51 > 0:26:53..I'm going to give you...
0:26:57 > 0:26:58..seven points.
0:27:01 > 0:27:04Aiden, for the culinary joke...
0:27:07 > 0:27:08..I'm going to give you...
0:27:11 > 0:27:13- ..eight points.- Thank you, Phil.
0:27:13 > 0:27:15Chris.
0:27:17 > 0:27:19For "Gone Fishing"...
0:27:21 > 0:27:24..I'm going to give you...
0:27:25 > 0:27:28- ..eight points.- Thank you very much.
0:27:28 > 0:27:32I'm looking forward to the next course. Let's look for a great dish.
0:27:32 > 0:27:37Let's try and find a ten in there somewhere. I can feel it coming.
0:27:37 > 0:27:38- Thank you.- Thank you.
0:27:40 > 0:27:44- Well done, everybody.- Well done. - That's not too bad.- Well done.
0:27:47 > 0:27:48- That was hard.- Thank you.
0:27:50 > 0:27:54So, two courses down, and returning contender Aiden has caught
0:27:54 > 0:27:56Mary Ellen up with 15 points a piece,
0:27:56 > 0:27:59leaving Chris trailing behind by just one point.
0:27:59 > 0:28:01I'm a bit shocked, actually.
0:28:01 > 0:28:05I was thinking I was going to get, like, maybe a two,
0:28:05 > 0:28:07- so I'm really, really, really relieved.- Yeah, I'm happy.
0:28:07 > 0:28:09- There's one point in it now.- Great.
0:28:10 > 0:28:13I'm absolutely delighted to get an eight out of ten.
0:28:13 > 0:28:16I know I've done a good job. Bring on tomorrow.
0:28:17 > 0:28:21Tomorrow, it's the main course, and Aiden thinks he has the advantage.
0:28:21 > 0:28:24I've put the bells and whistles on with my starter and my fish course.
0:28:24 > 0:28:27Wait till you see this one. It's an absolute blinder.
0:28:27 > 0:28:29But will his confidence get in the way?
0:28:33 > 0:28:36BLEEP.
0:28:42 > 0:28:45Subtitles by Red Bee Media Ltd