0:00:03 > 0:00:06This week on Great British Menu - technical Chris Holland...
0:00:06 > 0:00:08There's always that element of doubt, if you like.
0:00:08 > 0:00:11..Heston Blumenthal-trained Mary-Ellen McTague...
0:00:11 > 0:00:13I don't know about you two, but I've found one of the toughest
0:00:13 > 0:00:17things about this competition is the amount of scrutiny your cooking's under.
0:00:17 > 0:00:20..and returning three-times loser Aiden Byrne.
0:00:20 > 0:00:23Is that a vessel for a gravy or is that a vessel for gravy?
0:00:23 > 0:00:28..have been challenged to create playful, witty dishes
0:00:28 > 0:00:30for the chance to cook at a special banquet,
0:00:30 > 0:00:33celebrating 25 years of Red Nose Day.
0:00:34 > 0:00:37Yesterday's fish course levelled the playing field...
0:00:37 > 0:00:42OK, cutting it very fine now, you've got to get it up on the pass on time.
0:00:42 > 0:00:44..as Mary-Ellen made a fatal mistake...
0:00:44 > 0:00:46That's an unfortunate howler.
0:00:46 > 0:00:49..and is now sharing first place with Aiden,
0:00:49 > 0:00:51who hit the brief on the nose!
0:00:51 > 0:00:53- That's another one that makes you smile.- Yeah.
0:00:53 > 0:00:55Today it's the main course,
0:00:55 > 0:00:58and Mary-Ellen needs to prove she can deliver.
0:00:58 > 0:01:00Oh, BLEEP!
0:01:00 > 0:01:01Barley grass, barley grass.
0:01:01 > 0:01:04And Aiden is giving it everything he's got.
0:01:04 > 0:01:07I've put the bells and whistles on with my starter and fish course -
0:01:07 > 0:01:10wait until you see this one, it's an absolute blinder.
0:01:10 > 0:01:12But will his confidence get in the way?
0:01:17 > 0:01:18BLEEP!
0:01:28 > 0:01:32This year's challenge is to create a performance on a plate.
0:01:32 > 0:01:33Aaaagh!
0:01:33 > 0:01:37The chefs have joined forces with some of Britain's best-known entertainers...
0:01:37 > 0:01:38Thank you very much.
0:01:38 > 0:01:41Wooo!
0:01:41 > 0:01:44..to raise a laugh and some cash for Comic Relief.
0:01:44 > 0:01:47Cheers, and this is only the first one!
0:01:47 > 0:01:51Judging the chefs all week is last year's fish course champion,
0:01:51 > 0:01:54and two Michelin-starred legend, Phil Howard.
0:01:54 > 0:01:58The main course is a big one, the dishes need to top the bill.
0:01:58 > 0:02:00I want to be able to give a ten, actually,
0:02:00 > 0:02:02but I have to be able to justify it.
0:02:02 > 0:02:04Today's the day, isn't it? The main course day is the main event,
0:02:04 > 0:02:07and Phil has actually said, "Give me a plate of food which
0:02:07 > 0:02:12"I can award a ten," and, I have every intentions of doing that.
0:02:12 > 0:02:13- I think we all do.- Yeah, me, too.
0:02:13 > 0:02:16And it is very close, as well - it's all to play for.
0:02:16 > 0:02:18Absolutely. So, yeah, good luck.
0:02:18 > 0:02:20Thank you, and you.
0:02:25 > 0:02:27First up is newcomer, Chris Holland,
0:02:27 > 0:02:31a technical chef, who, after a poor start, finished joint first
0:02:31 > 0:02:34yesterday, leaving him only one point behind.
0:02:34 > 0:02:37Given how the scoring went yesterday, one point is nothing.
0:02:37 > 0:02:39I feel I can pull that back,
0:02:39 > 0:02:41so I'm looking forward to the challenge.
0:02:43 > 0:02:46Main course, pineapples? So, what are you cooking today?
0:02:46 > 0:02:52I am cooking today for you a tasting of pork, using pork belly,
0:02:52 > 0:02:55I'm using some pork fillet, I've got pineapple to go with it,
0:02:55 > 0:02:58to give it some zing, some blue cheese.
0:02:58 > 0:03:01Fun elements today, I'm going to do something a little bit
0:03:01 > 0:03:05interesting with mashed potato - turn it into a smiley face...
0:03:05 > 0:03:07which will hopefully make you smile.
0:03:07 > 0:03:10Pork, pineapple, blue cheese - it's going off, not on a tangent,
0:03:10 > 0:03:14but it's going off to a little creative place, and I like that.
0:03:14 > 0:03:16Chris is looking for top marks again, for his playful
0:03:16 > 0:03:20tasting of pork, with strong flavours and potato smiley faces.
0:03:20 > 0:03:24Blue cheese, pineapple, pork - they are not unknown together,
0:03:24 > 0:03:26and it could be fantastic.
0:03:26 > 0:03:29Smiley faces is a little bit cheesy,
0:03:29 > 0:03:33or it could just be naff, and it depends how he delivers it.
0:03:33 > 0:03:36Next up is returning contender Aiden Byrne,
0:03:36 > 0:03:38currently in joint first place.
0:03:38 > 0:03:40With three failed prior attempts in the competition,
0:03:40 > 0:03:42he's desperate to win.
0:03:42 > 0:03:45It's a real tight race, at the moment, to be honest with you.
0:03:45 > 0:03:48It's anyone's game, and I can't be seen taking my foot off the pedal
0:03:48 > 0:03:51in any shape or form - I've really got to nail it today.
0:03:53 > 0:03:55Morning!
0:03:55 > 0:03:58Morning, Mr Byrne. OK, so what are you cooking today?
0:03:58 > 0:04:01Right, loads of beef in there. So, I'm going to long horn beef,
0:04:01 > 0:04:05and a noodle pot, with a twirly fork.
0:04:05 > 0:04:06With a twirly fork?
0:04:06 > 0:04:09OK, I need some more detail, talk me through it.
0:04:09 > 0:04:12Right, so, three different cuts of meat, all cooked in a very different
0:04:12 > 0:04:15way, the oxtail, I'm going to smoke it, ox cheek,
0:04:15 > 0:04:17I'm going to braise that, and then the beef fillet I'm going to
0:04:17 > 0:04:20roll over a barbecue - a nice grilled flavour.
0:04:20 > 0:04:23We've got potatoes, I'm going to bake them in clay.
0:04:23 > 0:04:28Basically, the clay forms a really fine skin around the potato,
0:04:28 > 0:04:29and you smash into them, lovely.
0:04:29 > 0:04:31- You eat the clay.- Yeah.
0:04:31 > 0:04:33OK, you're happy it works for the brief?
0:04:33 > 0:04:34That's a banquet dish.
0:04:34 > 0:04:35That's a banquet dish!
0:04:35 > 0:04:38It's quite a dramatic dish. I'm going to give you your 10/10 today.
0:04:38 > 0:04:40Aiden, I look forward to it.
0:04:40 > 0:04:43- Thanks very much, cheers. - Good luck.
0:04:43 > 0:04:46Aiden's looking to wow today with three cuts of beef,
0:04:46 > 0:04:49clay-baked potatoes and a witty noodle pot.
0:04:49 > 0:04:52Whether the pot of noodles, a slightly Asian take, is going to work
0:04:52 > 0:04:55with the raw and rugged nature of the rest of the dish,
0:04:55 > 0:04:56we'll just have to wait and see.
0:04:56 > 0:05:00He's used a Pacific potato, I don't see how dipping it in clay
0:05:00 > 0:05:03and then quickly baking it is going to really add something to it,
0:05:03 > 0:05:07I'm not looking forward to eating clay, but I'm ready to be surprised.
0:05:07 > 0:05:10Last up is inventive Mary-Ellen McTague.
0:05:10 > 0:05:13Despite sharing first place with rival Aiden,
0:05:13 > 0:05:15she's struggled with the delivery of her dishes all week.
0:05:15 > 0:05:19I need to be organised and focused and in control, because
0:05:19 > 0:05:21I was a bit out of control with the other courses.
0:05:25 > 0:05:28Morning, morning. Come on, what are we going to cook today, then?
0:05:28 > 0:05:32My main course is Our Kid. Here we have a beautiful, milk-fed kid goat,
0:05:32 > 0:05:36so, we're going to be doing a few different things with this,
0:05:36 > 0:05:40braising the leg, the shoulder, then the loin will be served as a chop.
0:05:40 > 0:05:44The other two main ingredients are the cauliflower, which is going
0:05:44 > 0:05:46to be done in lots of different ways, then pearl barley,
0:05:46 > 0:05:49as well, is going to form part of the lasagne,
0:05:49 > 0:05:51which I'm making lasagne sheets from goat's milk.
0:05:51 > 0:05:52How's that happening?
0:05:52 > 0:05:55I'm using agar and LT100 in combination, just to give it a bit
0:05:55 > 0:05:57of stretch, but enough bite.
0:05:57 > 0:06:00OK. Your grass patch here, what's happening with that?
0:06:00 > 0:06:03So, this is barley grass.
0:06:03 > 0:06:06As a garnish it just brings a bit of freshness.
0:06:06 > 0:06:07OK, OK.
0:06:07 > 0:06:09The Comic Relief connection...
0:06:09 > 0:06:11Yes, that was going to be my next line of interrogation!
0:06:11 > 0:06:15Goat just leapt into my mind, it's just the first food I associate
0:06:15 > 0:06:17with other countries more than our own.
0:06:17 > 0:06:20This dish falls into the more serious category.
0:06:21 > 0:06:24OK, good luck, everybody! Main course, come on, let's have a 10!
0:06:24 > 0:06:26- Good luck.- Thank you very much.
0:06:26 > 0:06:29Mary-Ellen is dishing up a serious plate of food,
0:06:29 > 0:06:32with humour in the title, serving a goat's loin chop,
0:06:32 > 0:06:35next to a cutting edge goat's milk lasagne.
0:06:35 > 0:06:37The lasagne component of her dish could be style over
0:06:37 > 0:06:41substance, because the truth is, agar is not an enjoyable texture,
0:06:41 > 0:06:43and there's a lot of stuff going on there,
0:06:43 > 0:06:46and I want to see her get on top of her skills to deliver
0:06:46 > 0:06:48a hot, vibrant, lively plate of food.
0:06:59 > 0:07:03Mary-Ellen, do you think Phil bought into your philosophy on the thing?
0:07:03 > 0:07:04He seemed to.
0:07:04 > 0:07:08I think you sold it to him really well, to be honest.
0:07:08 > 0:07:11My dish, it's a serious foodie's dish, you know there's a lot of work
0:07:11 > 0:07:15involved, and I certainly haven't got time to be standing here
0:07:15 > 0:07:16chatting to you two, anyway,
0:07:16 > 0:07:19but the show-stopping theatre that I've brought to it really sits
0:07:19 > 0:07:20well with the brief.
0:07:20 > 0:07:23I put bells and whistles on with my starter and fish course,
0:07:23 > 0:07:25but wait until you see this one, it's an absolute blinder.
0:07:25 > 0:07:28- Can't wait.- I can't wait either, I'm petrified!
0:07:29 > 0:07:34Aiden's looking for top marks today to propel him into the lead,
0:07:34 > 0:07:37and has given himself plenty to do with his beef main course.
0:07:37 > 0:07:40He's working on the noodle pot element, preparing mushrooms,
0:07:40 > 0:07:45making burnt-onion noodle dough and a rich onion consomme.
0:07:45 > 0:07:48I can't possibly resist sticking a spoon in there.
0:07:52 > 0:07:53Yeah, got a kick to it.
0:07:53 > 0:07:57And then, basically, mushrooms, onions, noodles,
0:07:57 > 0:07:59they'll go into my noodle pot.
0:07:59 > 0:08:01Would you like to see my noodle pot?
0:08:01 > 0:08:03Yes, I'd absolutely love to see it.
0:08:03 > 0:08:05This, here's my noodle pot.
0:08:05 > 0:08:07Sticker on top.
0:08:07 > 0:08:08And then...
0:08:08 > 0:08:10PHIL LAUGHS
0:08:10 > 0:08:12..a noodle fork.
0:08:14 > 0:08:16Oh, Mr Byrne.
0:08:21 > 0:08:22Very good.
0:08:22 > 0:08:26I think Aiden, on this course, it's just impressive attention to detail.
0:08:26 > 0:08:30My only real concern about this dish is he's got these big, butch
0:08:30 > 0:08:35bits of beef which are intended to satisfy in a certain kind of a way,
0:08:35 > 0:08:38and then he's got, from what I understand, a very wet liquid going
0:08:38 > 0:08:41with it, and the two have got to somehow mix,
0:08:41 > 0:08:43so you can eat them together, and they've got to deliver
0:08:43 > 0:08:46and I'm not sure whether that'll happen, I hope it does,
0:08:46 > 0:08:50because otherwise it's got great, great potential.
0:08:50 > 0:08:53I really believe that I've nailed it on this one, I'm convinced
0:08:53 > 0:08:56that Phil's going to be chuffed to bits with this one,
0:08:56 > 0:09:01I'm feeling comfortable inside.
0:09:01 > 0:09:04Closest rival Mary-Ellen has run into a problem.
0:09:04 > 0:09:07I don't think this acetate was made for hot things...
0:09:07 > 0:09:08BLEEP!
0:09:08 > 0:09:10I've got some decent acetate.
0:09:10 > 0:09:12Have you?
0:09:12 > 0:09:13I think it's better than that.
0:09:13 > 0:09:15Yeah, thank you.
0:09:15 > 0:09:19With another mistake added to her already troubled track record,
0:09:19 > 0:09:22Mary-Ellen has no choice but to do another mix for her technical
0:09:22 > 0:09:26goat's milk lasagne sheets, which will be used to form a goat
0:09:26 > 0:09:30and pearl barley lasagne on her kid goat dish.
0:09:30 > 0:09:32So what have we got going on over here?
0:09:32 > 0:09:33A few things.
0:09:33 > 0:09:35- Tell me about your lasagne.- Yes.
0:09:35 > 0:09:38That's what I want to hear about. It's my one reservation on your list.
0:09:38 > 0:09:40It's only called a lasagne because that's exactly
0:09:40 > 0:09:41what it looked like.
0:09:41 > 0:09:44I wanted the milk curd to be layered with the meat
0:09:44 > 0:09:47so you'd get a spoonful and a bite of everything in one go,
0:09:47 > 0:09:48so, would you like to try it.
0:09:48 > 0:09:50Yes, I would.
0:09:50 > 0:09:53The truth is, big lumps of agar are not particularly...
0:09:53 > 0:09:55Big lumps, no, but...
0:09:55 > 0:09:58I think a thin...a very thin layer.
0:09:58 > 0:10:03It hasn't got any of the real downside texture of agar.
0:10:03 > 0:10:05- Keep going.- Thank you.
0:10:05 > 0:10:08I still can't help but feel that if you want to do a lasagne,
0:10:08 > 0:10:10and you want to get the eating quality of a lasagne, which is
0:10:10 > 0:10:13something quite special, where the textures matter, she'd be better off
0:10:13 > 0:10:17just using some pasta. She's not got a nasty texture there, but I still
0:10:17 > 0:10:19can't help but feel, "Hey, keep it simple!"
0:10:19 > 0:10:22Mary-Ellen is not the only one using modern ingredients on her
0:10:22 > 0:10:23main course.
0:10:23 > 0:10:26Technical Chris is relying on a contemporary gelling agent
0:10:26 > 0:10:32for the potato mix, that will make the smiley faces on his tastings of pork dish.
0:10:32 > 0:10:35It's all go over here, talk me through this mix.
0:10:35 > 0:10:38So, we've got dry mashed potato, butter, and methasol
0:10:38 > 0:10:40which is going to set the potato
0:10:40 > 0:10:43so I still get, obviously, the smiley face.
0:10:44 > 0:10:46Fingers crossed, the methasol works.
0:10:46 > 0:10:48It was the fingers crossed that slipped out of your tongue...
0:10:48 > 0:10:50there's always an element of...
0:10:50 > 0:10:52I think when you're in an alien kitchen and under the pressure
0:10:52 > 0:10:55that we're under there's always that element of doubt, if you like.
0:10:55 > 0:10:59In the middle of them I'm putting the pork from the rib bones
0:10:59 > 0:11:01that I've made the stock with.
0:11:01 > 0:11:02This looks lovely.
0:11:02 > 0:11:05Blue cheese, and nice natural seasoning to go with the other
0:11:05 > 0:11:06ingredients.
0:11:08 > 0:11:11It will be really interesting to see if the combination of the
0:11:11 > 0:11:14pineapple, the pork and the blue cheese works together.
0:11:14 > 0:11:17Bacon and blue cheese is a classic, I don't quite know where
0:11:17 > 0:11:18pineapple fits into that.
0:11:20 > 0:11:24But Chris' combination of flavours have already been tried and tested,
0:11:24 > 0:11:29on well-known comedian and Comic Relief supporter, Sarah Hadland.
0:11:29 > 0:11:31Best known for her role as singing sidekick, Stevie,
0:11:31 > 0:11:34in comedy series, Miranda.
0:11:34 > 0:11:36Mmmm!
0:11:36 > 0:11:39I'm having a taste sensation in my mouth.
0:11:39 > 0:11:42They've come to this busy market in Croydon, Surrey,
0:11:42 > 0:11:44for a more important reason.
0:11:44 > 0:11:45Here's our lucky bucket.
0:11:45 > 0:11:47Let's make some money.
0:11:47 > 0:11:49Let's get lots of money in here.
0:11:49 > 0:11:52And to raise as much cash as they can,
0:11:52 > 0:11:54Sarah has been taught a few magic tricks...
0:11:54 > 0:11:56# Da-da-da-da-da-da-da-da-da. #
0:11:56 > 0:12:00..which hopefully will impress the public and get the money rolling in.
0:12:00 > 0:12:02Anybody want to see any magic?
0:12:02 > 0:12:04OK, guys, come and have a look at some magic.
0:12:04 > 0:12:06- Me and my magic tea towel.- You, sir?
0:12:06 > 0:12:08I love magic.
0:12:08 > 0:12:11I need a note. A five pound note. Perhaps a ten pound note.
0:12:11 > 0:12:13Do you have such a thing?
0:12:13 > 0:12:14I only carry twenties.
0:12:14 > 0:12:17You only carry twenties! Twenties are fine.
0:12:17 > 0:12:21So we know this is definitely yours, we're going to write your name on it.
0:12:21 > 0:12:23OK.
0:12:24 > 0:12:26- All right?- Yes.
0:12:26 > 0:12:31Now, I'm going to fold this five pound note.
0:12:31 > 0:12:35I put Monique's money in the middle here...
0:12:35 > 0:12:39and I simply...
0:12:39 > 0:12:41cover it thus.
0:12:41 > 0:12:43- There we are, can you all see that? - Yes.
0:12:43 > 0:12:47And can you just check your five pound note is still under there?
0:12:47 > 0:12:48Put your hands under.
0:12:48 > 0:12:51- She doesn't need to do a full reveal...that's it.- Still there.
0:12:51 > 0:12:53And then...
0:12:53 > 0:12:58Oooh!
0:12:58 > 0:13:00Monique's loving it, Monique's loving it!
0:13:00 > 0:13:02Where's it gone?
0:13:02 > 0:13:04We'll start by maybe taking a random pineapple,
0:13:04 > 0:13:08although I think we should pick this one - a regular pineapple...
0:13:08 > 0:13:10Ooh, he's strong!
0:13:10 > 0:13:14..and we're going to cut all the way round the pineapple.
0:13:14 > 0:13:16We're going to twist the top of the pineapple,
0:13:16 > 0:13:19and take it away...
0:13:19 > 0:13:20- Oooh!- Oh, my goodness!
0:13:20 > 0:13:23That could be your five pound note, if you'd like to check.
0:13:23 > 0:13:26Oh, my goodness, how did that happen?
0:13:26 > 0:13:28Is it yours, though, is it yours?
0:13:28 > 0:13:31Aaaagh!
0:13:31 > 0:13:34But can the results of Chris' work in the kitchen
0:13:34 > 0:13:37match his magic skills?
0:13:37 > 0:13:39- OK.- Well done.
0:13:39 > 0:13:41Oh, that was easy.
0:13:41 > 0:13:42That's good, that is.
0:13:42 > 0:13:44Delicious.
0:13:44 > 0:13:46Do try, madam, it's scrumptious.
0:13:46 > 0:13:48It's doable.
0:13:48 > 0:13:50Well, thank you for trying it.
0:13:50 > 0:13:51INAUDIBLE SPEECH
0:13:51 > 0:13:53- Bye-bye.- Thank you very much.
0:13:53 > 0:13:56Doable! Doable! Does she know who this is? This is Chris!
0:13:56 > 0:13:58Doable!
0:13:58 > 0:14:00Thank you very much.
0:14:00 > 0:14:03All in all, it soon proves to be a fruitful day.
0:14:03 > 0:14:04I think we did pretty well.
0:14:04 > 0:14:06I think so!
0:14:11 > 0:14:14With plating up approaching, Chris's smiley faces for his
0:14:14 > 0:14:17tastings of pork dish have come out of the oven.
0:14:17 > 0:14:19Oh, look at this, how have these done?
0:14:19 > 0:14:21They have worked, yeah.
0:14:21 > 0:14:24So in a couple of minutes I'll flip those out
0:14:24 > 0:14:26and I'll just pan-fry the face nice and gently so you get a golden
0:14:26 > 0:14:27colour on it.
0:14:27 > 0:14:30Are you happy with the way everything's come out so far?
0:14:30 > 0:14:32- So far, so good.- Good.
0:14:34 > 0:14:37But Aiden soon steals the limelight from rival Chris,
0:14:37 > 0:14:39with his edible clay-baked potatoes.
0:14:39 > 0:14:43Dipped into clay to look like rocks, for his longhorn beef dish.
0:14:44 > 0:14:46Well, it's different!
0:14:46 > 0:14:47Wowee!
0:14:47 > 0:14:51The first question I have to ask is, "What was edible clay made for?"
0:14:51 > 0:14:53Why does it exist?
0:14:53 > 0:14:55Other than potato asteroids on...
0:14:55 > 0:14:57I don't have that answer, I'm afraid.
0:14:57 > 0:14:59What is it, what is the clay?
0:14:59 > 0:15:00It's called kaolin clay.
0:15:00 > 0:15:03- Is it a natural product. Is it actual clay?- Yes, yes.
0:15:03 > 0:15:05It's the make up of the dish, really.
0:15:05 > 0:15:08I'm looking for this real prehistoric approach on it.
0:15:08 > 0:15:10What's it going to mean to eat?
0:15:10 > 0:15:12Once you bite into this, because I'm baking the clay
0:15:12 > 0:15:15it will have a crisp exterior, with that lovely beautiful, gold, velvety
0:15:15 > 0:15:17centre.
0:15:17 > 0:15:20- I have to say, I'm really looking forward to trying that.- Me too.
0:15:20 > 0:15:22I'll have to take my dentures out.
0:15:22 > 0:15:26Aiden's dish looks like it's going to be incredible,
0:15:26 > 0:15:28he has got a lot of tricky things going on, though.
0:15:28 > 0:15:31Clay-baked potatoes, which I've never seen before,
0:15:31 > 0:15:33that's going to be interesting to see how he does that.
0:15:33 > 0:15:36But Mary-Ellen's got enough worries of her own.
0:15:36 > 0:15:39Phil's keeping a close eye on her goat main course, after she
0:15:39 > 0:15:42delivered her starter late and made foolish mistakes on her fish course
0:15:42 > 0:15:47yesterday. He is particularly interested in one of her garnishes.
0:15:47 > 0:15:49- How's your astroturf?- Yeah!
0:15:51 > 0:15:52That's my barley grass.
0:15:52 > 0:15:55- Can I taste a bit of the barley grass?- Yeah.
0:15:55 > 0:15:57- Do you grow this yourself?- Yes.
0:15:57 > 0:15:59I have trays of it at home.
0:15:59 > 0:16:00Wow, a gardener.
0:16:00 > 0:16:02It is quite mild, isn't it?
0:16:02 > 0:16:04But it's grassy, it's a very raw taste.
0:16:04 > 0:16:07It is, I like that. I like just the contrast
0:16:07 > 0:16:10between the really raw and the really cooked.
0:16:10 > 0:16:13It's just the two opposite ends of the spectrum.
0:16:13 > 0:16:16I think Mary-Ellen has probably got another dish up her sleeve
0:16:16 > 0:16:17that I'll enjoy.
0:16:17 > 0:16:21She's just got to improve her cooking skills and her delivery.
0:16:21 > 0:16:24And nail it so it's hot and right and accurate and full of vitality.
0:16:24 > 0:16:28That's what I want to see from Mary Ellen today.
0:16:28 > 0:16:30I don't know about you two, but I've found one of the toughest
0:16:30 > 0:16:33things about this competition is the amount of scrutiny your cooking
0:16:33 > 0:16:34is under.
0:16:34 > 0:16:37It makes you feel odd, but in an enjoyable sort of way.
0:16:37 > 0:16:40Wait till you're in that judge's chamber, mate...
0:16:40 > 0:16:42Talk about feeling that big!
0:16:42 > 0:16:45It's not a pretty place to be.
0:16:47 > 0:16:49First to plate up is Chris,
0:16:49 > 0:16:52who's got a lot of last minute frying to do.
0:16:52 > 0:16:53His pork belly, pork fillet
0:16:53 > 0:16:57and potato smiley faces all go in a pan for a golden crust.
0:16:58 > 0:17:02Meanwhile, he starts his plate with pineapple gel,
0:17:02 > 0:17:05pineapple jelly,
0:17:05 > 0:17:06and pork scratchings.
0:17:07 > 0:17:09Very colourful, Chris!
0:17:09 > 0:17:11I'm a colourful sort of guy, mate!
0:17:11 > 0:17:14He continues with pork belly,
0:17:14 > 0:17:17pork fillet,
0:17:17 > 0:17:19blue cheese,
0:17:19 > 0:17:24cabbage and his centre piece, a smiling face of potato.
0:17:24 > 0:17:26On the side, a jug of pork sauce.
0:17:32 > 0:17:35- Certainly a smile on the plate there, is it going to smile on my face?- I hope so.
0:17:35 > 0:17:37Come on, let's go and eat it.
0:17:41 > 0:17:43So, looks cute.
0:17:43 > 0:17:45The smile's there, but where's the theatre?
0:17:45 > 0:17:48It needs to be a showstopper, and that is not a showstopper.
0:17:48 > 0:17:54For me, it's fun, it's a little bit different, it hits the brief.
0:17:54 > 0:17:58Are you happy with the depth of flavour in the fillet?
0:17:58 > 0:17:59Yes.
0:17:59 > 0:18:02A bit of the fillet. It's not blowing my taste buds away.
0:18:02 > 0:18:05OK, let's have a little look at Mr Brief.
0:18:05 > 0:18:07Happy with it?
0:18:07 > 0:18:09Really happy with it?
0:18:09 > 0:18:11That's really nice.
0:18:11 > 0:18:15On its own, that's stunning, that.
0:18:15 > 0:18:18The pineapple and the blue cheese, are they working together?
0:18:18 > 0:18:21Cheese and pineapple, for me, always a winner.
0:18:21 > 0:18:24- I don't like the pineapple with that blue cheese.- It's mad!
0:18:24 > 0:18:27Anything that you might have done differently?
0:18:27 > 0:18:31No, I'm really happy with it.
0:18:31 > 0:18:32Are you worried?
0:18:32 > 0:18:34I'm a little bit less worried.
0:18:34 > 0:18:35OK. Hear, hear!
0:18:39 > 0:18:42Well, I don't know how that went...
0:18:42 > 0:18:44I think Phil was pleased,
0:18:44 > 0:18:47I was pleased, it was a nice dish for me, so...I'm happy.
0:18:50 > 0:18:54Next up is Mary-Ellen, who needs to prove she can stay cool
0:18:54 > 0:18:55and deliver on time.
0:18:55 > 0:18:58She starts her plate with goat lasagne.
0:18:58 > 0:19:01Tell me what's in the lasagne again?
0:19:01 > 0:19:04So, we've got pearl barley, and braised and pulled leg meat.
0:19:04 > 0:19:06What are the sheets, the lasagne sheets?
0:19:06 > 0:19:09These are goat's milk, set with LT and agar.
0:19:09 > 0:19:13Next on are her goat chops, encrusted in cauliflower ash,
0:19:13 > 0:19:17followed by goat-leg meat,
0:19:17 > 0:19:18parsley oil,
0:19:18 > 0:19:21florets of raw cauliflower,
0:19:21 > 0:19:23roast cauliflower,
0:19:23 > 0:19:24cauliflower yoghurt
0:19:24 > 0:19:27and finally, goat gravy.
0:19:27 > 0:19:29But there's one thing missing.
0:19:36 > 0:19:37- Is that what you wanted?- Yeah.
0:19:42 > 0:19:44- Good, let's go and try it.- OK.
0:19:46 > 0:19:49Oh, BLEEP! Barley grass, barley grass.
0:19:49 > 0:19:50Barley grass.
0:19:50 > 0:19:52OK, come on then, let's pop them on.
0:19:52 > 0:19:55I'm sorry.
0:19:55 > 0:19:58BLEEP idiot!
0:19:59 > 0:20:01So sorry!
0:20:18 > 0:20:22Have you thought about how you're going to get this delicate assembly
0:20:22 > 0:20:24out hot to 80 people?
0:20:24 > 0:20:26It's definitely possible.
0:20:27 > 0:20:30Happy with the temperature?
0:20:30 > 0:20:31Um, it could be warmer.
0:20:31 > 0:20:34- It is cold.- Stone cold.
0:20:34 > 0:20:37- Is all the goat cooked to perfection? - Yeah, I think so.
0:20:37 > 0:20:40It takes a long, slow cooking at low temperature.
0:20:40 > 0:20:42So that's the goat.
0:20:42 > 0:20:47- Delicate.- It's very delicate. But I'm not appreciating it, Chris.
0:20:47 > 0:20:49There is no heat there.
0:20:50 > 0:20:53- The overall salt content, are you happy?- Yes, I am.
0:20:53 > 0:20:56It's my part that the seasoning's right.
0:20:56 > 0:20:58I've literally got a layer of salt on my tongue.
0:20:58 > 0:21:00It does taste a little salty.
0:21:02 > 0:21:06The lasagne, are you happy it's come together to create the flavour you wanted?
0:21:06 > 0:21:09- For me, that's a nice balanced mouthful.- OK.
0:21:09 > 0:21:11The lasagne sheet...
0:21:13 > 0:21:16It's just salt again. Raw salt.
0:21:16 > 0:21:19- It's the winning dish. - I'm happy with what I've produced.
0:21:19 > 0:21:23Are you confident now with your main course?
0:21:23 > 0:21:26- If I'm honest, I feel a lot more confident.- OK.
0:21:28 > 0:21:31Erm... I think...
0:21:31 > 0:21:35I can't tell whether he liked that or not, actually.
0:21:35 > 0:21:37So, it's very difficult to read.
0:21:39 > 0:21:41BLEEP
0:21:41 > 0:21:44What was that?
0:21:44 > 0:21:48My pan fell on the floor but, luckily enough, it fell the right way.
0:21:48 > 0:21:50Good stuff!
0:21:50 > 0:21:54Last up is Aiden, who has even more props up his sleeve than he first let on.
0:21:54 > 0:21:57He starts off his prehistoric rib cage of beef
0:21:57 > 0:21:59with onion-encrusted oxtail
0:21:59 > 0:22:03and places his beef fillet in a special indoor barbecue.
0:22:03 > 0:22:07Next onto his plate are his clay-baked potatoes,
0:22:07 > 0:22:10ox cheek,
0:22:10 > 0:22:13fossilised salsify,
0:22:13 > 0:22:16and a jug of onion consomme for his noodle pot.
0:22:16 > 0:22:19I never put you down to be a dab hand at the old ironing, Aiden!
0:22:19 > 0:22:22I'm choosing to ignore you, Chris, I'm afraid.
0:22:23 > 0:22:26Classically done in a microwave.
0:22:26 > 0:22:29Finally, he pours beef sauce into a horn,
0:22:29 > 0:22:33and adds his final cut, beef fillet.
0:22:36 > 0:22:37There you go.
0:22:39 > 0:22:43- Wow!- Wowee! That looks amazing.
0:22:43 > 0:22:48If ever there was a plate of food fit for centrestage that was it!
0:22:48 > 0:22:51I am absolutely itching to get stuck in there.
0:22:51 > 0:22:54Extraordinary plate of food.
0:22:57 > 0:23:00I have to say, I'm absolutely speechless.
0:23:00 > 0:23:02It's just completely spectacular.
0:23:02 > 0:23:05- And it really does make you smile. - Yeah.
0:23:05 > 0:23:08There you go. There's our noodles.
0:23:08 > 0:23:11That's just ace!
0:23:11 > 0:23:13The noodles go with the rest of the dish.
0:23:13 > 0:23:18I brought in the noodles along with the flavour and I think they sit quite comfortably with it.
0:23:20 > 0:23:24- Tasty. Nicely seasoned.- Lovely.
0:23:24 > 0:23:27The reason for the clay was for the theatre.
0:23:27 > 0:23:30It doesn't do any harm to the dish at all.
0:23:30 > 0:23:32- It's a good potato.- Mm.
0:23:32 > 0:23:34Does the outside bring anything?
0:23:34 > 0:23:38I don't think it does anything for the flavour of the potato - good or bad -
0:23:38 > 0:23:39but it looks amazing.
0:23:39 > 0:23:42I think it's got its place for that reason alone.
0:23:42 > 0:23:46- Unique piece of meat, a cheek. - Absolutely. It's melt in your mouth.
0:23:46 > 0:23:48Exactly what I wanted.
0:23:48 > 0:23:49And this is the cheek.
0:23:50 > 0:23:52A real good depth of flavour in there.
0:23:54 > 0:23:56A bit of fillet on the barbecue.
0:23:57 > 0:24:01Barbecued meat flavours are kind of prehistoric in themselves, aren't they?
0:24:01 > 0:24:06And with fillet, it's adding a nice roasted flavoured to it.
0:24:06 > 0:24:11- Has it delivered what you wanted?- I'm happy, Phil, yeah. I'm very happy.
0:24:12 > 0:24:15- I can see this at the banquet. - Yeah, it's a worry.
0:24:15 > 0:24:17I'm completely gobsmacked.
0:24:18 > 0:24:21Oh! It was hard work, that was!
0:24:21 > 0:24:24- That was sensational. - Thank you very much.
0:24:24 > 0:24:27- Amazing.- Thank you. - Shame you didn't use many props!
0:24:30 > 0:24:33I really struggled to find fault, so...
0:24:33 > 0:24:34I'm filling up!
0:24:40 > 0:24:41Hello, crew.
0:24:41 > 0:24:42ALL: Hello.
0:24:42 > 0:24:45So, Chris, for your tasting of pork.
0:24:46 > 0:24:50Like the idea, I like the take on the brief. The smiley face.
0:24:50 > 0:24:52It was absolutely delicious.
0:24:52 > 0:24:55I liked the collection of ingredients.
0:24:55 > 0:24:59On the downside, I did feel it just ended up being independent flavours
0:24:59 > 0:25:04that just didn't come together in perhaps as interesting a way as they could have done.
0:25:04 > 0:25:07It was somehow slightly less than the sum of the parts you had.
0:25:11 > 0:25:14Mary Ellen, your kid. Our kid.
0:25:14 > 0:25:17I really liked your interpretation of the brief
0:25:17 > 0:25:19and intelligent interpretation.
0:25:19 > 0:25:22I was a little bit concerned about the lasagne.
0:25:22 > 0:25:24The truth was, that whole entity was layered
0:25:24 > 0:25:27with an understanding of what those various components
0:25:27 > 0:25:31would contribute to eat together as a whole.
0:25:31 > 0:25:33I liked it. The sauce was delicious.
0:25:33 > 0:25:36But, there was a temperature issue.
0:25:36 > 0:25:38It's a delicate dish to plate and, actually,
0:25:38 > 0:25:42that brings me on to the final point which is you haven't yet done
0:25:42 > 0:25:46anything to instil in me the confidence you will be able to deliver something that delicate
0:25:46 > 0:25:48to 80-odd people, hot, on time.
0:25:52 > 0:25:55Aiden, for your Longhorn beef and noodles.
0:25:55 > 0:25:58I wasn't quite sure how you're going to have this big, butch meat
0:25:58 > 0:26:02on the one hand with, effectively, wet noodles on the other.
0:26:02 > 0:26:04Having eaten the dish,
0:26:04 > 0:26:07I thought the new deals were a complete triumph, I have to say.
0:26:07 > 0:26:11I suppose the truth is, in the end what we saw with that dish was
0:26:11 > 0:26:15a magnificent display of craftsmanship right across the board.
0:26:15 > 0:26:18The spectacular understanding of ingredients and how to cook them.
0:26:18 > 0:26:20Also, what a great take on the brief.
0:26:20 > 0:26:22It makes me feel quite emotional
0:26:22 > 0:26:25because if you're into food on the level that we are all into food,
0:26:25 > 0:26:28it's very rare that something takes you to that little place where
0:26:28 > 0:26:31you have to just put your hands up and say, magnificent!
0:26:31 > 0:26:33Congratulations.
0:26:36 > 0:26:39So, Chris, for your tasting of pork...
0:26:42 > 0:26:45I'm going to give you
0:26:45 > 0:26:46seven points.
0:26:49 > 0:26:55Mary-Ellen, for your kid, I'm going to give you...
0:26:56 > 0:26:57..eight points.
0:27:00 > 0:27:03Aiden, for your Longhorn beef and noodles...
0:27:06 > 0:27:10I find it hard to justify giving you anything other than ten points.
0:27:15 > 0:27:17- Congratulations.- Thank you.
0:27:23 > 0:27:24- Congratulations.- Oh!
0:27:29 > 0:27:33OK. Three down, one to go. I don't think anybody is out of it.
0:27:33 > 0:27:35Pastry, in all the competitions I've ever judged,
0:27:35 > 0:27:38actually is a real make or break.
0:27:38 > 0:27:39Good luck.
0:27:44 > 0:27:45I knew that was a ten.
0:27:48 > 0:27:52So with one course to go, Aiden's shot out in front with 25 points.
0:27:52 > 0:27:54Mary-Ellen's not far behind with 23.
0:27:54 > 0:27:58And Chris needs to play catch-up with 21.
0:28:00 > 0:28:03I can't explain how I'm feeling.
0:28:03 > 0:28:06Elation is not a strong enough word.
0:28:06 > 0:28:09I'm really happy I've managed to get an eight on my main course.
0:28:09 > 0:28:12It's better than I was expecting, to be honest.
0:28:12 > 0:28:18I'm feeling a bit deflated about my score. But I believe in my dessert. I'll come back firing.
0:28:18 > 0:28:22Tomorrow it's the dessert and their last chance to impress.
0:28:22 > 0:28:24This has to be the mother of all parfaits!
0:28:24 > 0:28:28Aiden's out in front, but it doesn't mean a ticket to the judges.
0:28:28 > 0:28:30I could end up going home tonight.
0:28:30 > 0:28:33Only two chefs can go through to cook for the judges tomorrow.
0:28:33 > 0:28:35I'm afraid we have to say goodbye.