0:00:03 > 0:00:04BLEEP!
0:00:04 > 0:00:08It's been an intense week on Great British Menu...
0:00:08 > 0:00:09BLEEP! That microwave is lethal.
0:00:09 > 0:00:11..with two newcomers...
0:00:11 > 0:00:12BLEEP!
0:00:12 > 0:00:13..technical Chris Holland...
0:00:13 > 0:00:15- Nerves of steel.- Woooo!
0:00:15 > 0:00:18..and Heston Blumenthal trained Mary-Ellen McTague...
0:00:18 > 0:00:21- Oh- BLEEP! - Barley grass, barley grass.
0:00:21 > 0:00:24..trying to outwit returning three-time loser, Aiden Byrne.
0:00:24 > 0:00:26BLEEP!
0:00:26 > 0:00:28The prize - to cook a special banquet
0:00:28 > 0:00:31celebrating 25 years of Red Nose Day.
0:00:31 > 0:00:35Yesterday's dessert course saw Chris leave the competition...
0:00:35 > 0:00:36It's been a pleasure.
0:00:36 > 0:00:39..and Aiden receive his lowest score of the week.
0:00:39 > 0:00:42- It just wasn't very nice. - I've scored you a four.
0:00:45 > 0:00:49Today Aiden and Mary-Ellen will go head-to-head for the North West.
0:00:49 > 0:00:52Fair to say Phil wasn't very complimentary about this dessert.
0:00:52 > 0:00:54I think that's the least you could say.
0:00:54 > 0:00:57Backstage the judges know they're in for a real battle today.
0:00:57 > 0:01:00So, we've got an old hand and a new girl.
0:01:00 > 0:01:01What do you think?
0:01:01 > 0:01:05I'm thinking four-time Aiden Byrne, that's what I'm thinking!
0:01:05 > 0:01:08Making sure the food has wit as well as flavour
0:01:08 > 0:01:10is a fourth comedy judge.
0:01:11 > 0:01:12Oh, not you again!
0:01:12 > 0:01:16This week it's Comic Relief supporter, Rowland Rivron.
0:01:16 > 0:01:18What, do you put the whole thing in the washing machine?!
0:01:18 > 0:01:21THEY LAUGH
0:01:21 > 0:01:25The food must deliver gastronomic excellence...
0:01:25 > 0:01:26This is fantastic!
0:01:26 > 0:01:28This is a banquet dish.
0:01:28 > 0:01:30..and make the judges laugh!
0:01:30 > 0:01:32THEY LAUGH
0:01:32 > 0:01:35There's only room for one chef in the national final!
0:01:35 > 0:01:40Been a couple of tens, but there's also been a five and a four.
0:01:52 > 0:01:57Aprons on, Aiden wastes no time showing Mary-Ellen who's boss.
0:01:57 > 0:01:58There's not a chance I'm going home today.
0:01:58 > 0:02:01I've been in this position far too many times, I'm afraid.
0:02:01 > 0:02:05I'm going to cook my socks off. Come on.
0:02:06 > 0:02:09This is returning contender Aiden's FOURTH TIME in front
0:02:09 > 0:02:12of the judges, so he's under enormous pressure
0:02:12 > 0:02:13to go further today.
0:02:13 > 0:02:16Going home today without going to that national final
0:02:16 > 0:02:18is not an option. Got to knock Mary-Ellen out.
0:02:18 > 0:02:21I've never been more determined about anything, this is it.
0:02:21 > 0:02:23But cutting-edge rival Mary-Ellen won't be easy to beat.
0:02:23 > 0:02:27She has had consistently good scores for her dishes all week.
0:02:27 > 0:02:30I am really nervous about today, and it's a really important day.
0:02:30 > 0:02:33And, you know, it would be so amazing to get through
0:02:33 > 0:02:34to the nationals.
0:02:34 > 0:02:37Both chefs have tried to design fun, gastronomic dishes,
0:02:37 > 0:02:38inspired by Comic Relief.
0:02:38 > 0:02:43Baked Bean Bathtub? That's something that should definitely be kept in the privacy of your own home.
0:02:43 > 0:02:47Judges Prue Leith, Matthew Fort and Oliver Peyton aren't only
0:02:47 > 0:02:49getting a preview of the chefs' menus,
0:02:49 > 0:02:53but also how they went down with veteran Phil Howard during the week.
0:02:53 > 0:02:56Aiden - ten and a four!
0:02:56 > 0:02:57That's a bit of a gap!
0:02:57 > 0:03:0129 and 29, level pegging, that's what I like to see.
0:03:01 > 0:03:03It could be one hell of a battle.
0:03:03 > 0:03:07This year the judges will be scoring every dish to determine
0:03:07 > 0:03:10the winner and for the first time, much to the surprise of the chefs,
0:03:10 > 0:03:13the judges are venturing into the kitchen to meet them.
0:03:13 > 0:03:17- Surprise!- Hello. - You're not supposed to be in here!
0:03:17 > 0:03:21- Hi!- Last time I saw you, I wasn't too happy with you.
0:03:21 > 0:03:23Listen, you are like a prize fighter.
0:03:23 > 0:03:25It is your fourth time, you keep getting up for more.
0:03:25 > 0:03:26How often are you going to do it?
0:03:26 > 0:03:28I'm going to convince you that I can win this.
0:03:28 > 0:03:30You've only got one obstacle in your way.
0:03:30 > 0:03:32OK, we've got a busy day ahead of us.
0:03:32 > 0:03:34I think we better get back to the chamber.
0:03:34 > 0:03:38- Wow!- See you later. Good luck. - Good luck. Nice to see you.
0:03:44 > 0:03:48I don't know about you, but that was absolutely petrifying.
0:03:48 > 0:03:50Yeah, I wasn't expecting to see them before the end of the day.
0:03:50 > 0:03:53They've never done that before.
0:03:53 > 0:03:56- Well, crikey, it's tense in there. - It certainly is.
0:03:56 > 0:03:59But there is some great food going on.
0:03:59 > 0:04:02Both chefs are well into cooking their starters.
0:04:02 > 0:04:05First up is Aiden and his Mad As A Box Of Frogs dish -
0:04:05 > 0:04:07a modern take on a French classic
0:04:07 > 0:04:09with frogs' legs, parsley and garlic.
0:04:09 > 0:04:11Veteran Phil Howard liked the props,
0:04:11 > 0:04:15but criticised the size of the dish and its modern garlic gel
0:04:15 > 0:04:17and awarded top marks to rival Mary-Ellen.
0:04:17 > 0:04:20- Are you changing anything for your starter?- Yeah, I am.
0:04:20 > 0:04:23I'm going to put an extra frog's leg on.
0:04:23 > 0:04:25And I'm going to get rid of my garlic gel.
0:04:25 > 0:04:26- I'm just going to do a garlic puree. - Right.
0:04:26 > 0:04:28- And all on time? - I'm pretty sorted, yes.
0:04:28 > 0:04:30It's just a case of assembling the plates now.
0:04:30 > 0:04:33So, I'm actually going to start, to be honest with you.
0:04:33 > 0:04:36But this year, there is a fourth plate for our fourth judge,
0:04:36 > 0:04:40who is here to make sure the dishes are witty as well as gastronomic.
0:04:40 > 0:04:42Today, it is comedy writer, presenter
0:04:42 > 0:04:44and performer Rowland Rivron.
0:04:44 > 0:04:47- Rowland, welcome to the judges' chamber.- Thank you.
0:04:47 > 0:04:50We are here to celebrate the phenomenal success
0:04:50 > 0:04:52of Comic Relief and to add to it.
0:04:52 > 0:04:55- Will there be food included?- Food's extra.- I'm looking forward to it.
0:04:55 > 0:04:58It is about gastronomy, quality, quality, quality.
0:04:58 > 0:05:02- And humour!- Yes, what is red and white? Pink!
0:05:02 > 0:05:04THEY LAUGH
0:05:04 > 0:05:08Aiden begins his frogs' legs starter with parsley cubes,
0:05:08 > 0:05:10then adds black fermented garlic,
0:05:10 > 0:05:16garlic crisps, his deep-fried garlic-coated frogs' legs,
0:05:16 > 0:05:20creamed garlic and a drizzle of garlic sauce,
0:05:20 > 0:05:23before placing his plates in his special boxes,
0:05:23 > 0:05:25with more comedy props on the side.
0:05:25 > 0:05:26There you go.
0:05:28 > 0:05:30Off you go. Nice and gently, please, guys.
0:05:32 > 0:05:36- Oh! Right, that's it, it's out of my hands now.- It is indeed.
0:05:45 > 0:05:48- "Open me first."- Ah.
0:05:48 > 0:05:51I say, Prue, I think that's very becoming.
0:05:51 > 0:05:54- One, two, three! - Synchronized opening.
0:05:54 > 0:05:55Wow!
0:05:55 > 0:05:57CROAKING
0:05:57 > 0:05:59THEY LAUGH
0:05:59 > 0:06:02Good Lord, it has been so long since I have been out for meal,
0:06:02 > 0:06:04- is this what people do nowadays? - Yes.
0:06:04 > 0:06:08I think it'll definitely put a smile on their faces.
0:06:08 > 0:06:13It has to be equal comedy value and gastronomic value.
0:06:13 > 0:06:15I really like this.
0:06:15 > 0:06:18Frogs' legs are one of my favourite things in the entire world.
0:06:18 > 0:06:22- Parsley wafers. - The flavoured garlic is delicious.
0:06:22 > 0:06:26- So, that classic combination of... - Parsley, garlic and frogs' legs.
0:06:26 > 0:06:28It is everywhere that garlic, isn't it?
0:06:28 > 0:06:31Prue, don't even think about trying to kiss me now.
0:06:31 > 0:06:34At the same time, it doesn't mask the sweetness of the frogs' leg.
0:06:34 > 0:06:38- This is really beautifully balanced. - It's lovely.
0:06:38 > 0:06:41- Has he nailed the brief? - I think so.- Yeah.
0:06:41 > 0:06:44There is something inherently humorous about the idea
0:06:44 > 0:06:46of frogs and legs. And now we're the wrong side of this,
0:06:46 > 0:06:48are we jumping for joy?
0:06:48 > 0:06:50- Oh!- Well, I think we're...
0:06:50 > 0:06:53- No, but I think we're hopping with hope.- Yes!
0:06:57 > 0:07:00Cutting-edge new girl Mary-Ellen is up next,
0:07:00 > 0:07:03with her charity fund raising inspired Baked Bean Bath Tub,
0:07:03 > 0:07:07with potted crab, baked beans, edible sponge and rubber duck jelly,
0:07:07 > 0:07:10a dish that Phil awarded an impressive eight
0:07:10 > 0:07:12despite being extremely late to the pass.
0:07:12 > 0:07:15Your starter was fantastic, you're not making any changes, are you?
0:07:15 > 0:07:20No, just going to be a bit more organised on the plating up.
0:07:20 > 0:07:22I think that was your downfall all week, really, wasn't it?
0:07:22 > 0:07:24Yeah, it was.
0:07:24 > 0:07:29Mary-Ellen soon discovers that this time won't be plain sailing either.
0:07:29 > 0:07:31No, it's not.
0:07:31 > 0:07:35The siphon for her sponge batter is blocked, and because it is full
0:07:35 > 0:07:38of gas, it can't be opened without ruining its contents,
0:07:38 > 0:07:40leaving Mary-Ellen with little choice.
0:07:40 > 0:07:42I'll have to remake the batter,
0:07:42 > 0:07:44which isn't exactly what I need at this point.
0:07:50 > 0:07:53- Having problems?- Yeah. I am on the second batch of better here.
0:07:53 > 0:07:56- That's the last thing you need today, isn't it?- Yeah.
0:08:03 > 0:08:06Luckily, Mary-Ellen's second batter comes out OK.
0:08:06 > 0:08:09But she is now in a rush to get the rest of her dish done.
0:08:09 > 0:08:11Ten minutes to go, how are you feeling?
0:08:11 > 0:08:14Sometimes you have just got to run, haven't you?
0:08:14 > 0:08:16- BLEEP- goes wrong.
0:08:16 > 0:08:20She adds a layer of beans to her potted crab filled baths
0:08:20 > 0:08:23and gets her quirky bathtubs onto her plate,
0:08:23 > 0:08:26with her bread sponges and crab bisque rubber duck jelly
0:08:26 > 0:08:28in the nick of time.
0:08:28 > 0:08:30Oh, it's shaking!
0:08:33 > 0:08:35- Four little ducks in a row.- Yeah!
0:08:37 > 0:08:39Happy?
0:08:39 > 0:08:40Yeah, I think so.
0:08:43 > 0:08:44Why don't you look happy?
0:08:44 > 0:08:47- Because...because that was just a- BLEEP- fight.
0:08:51 > 0:08:53- Welcome to the club.- Yeah.
0:08:53 > 0:08:55Oh!
0:08:58 > 0:09:00Look at the duck.
0:09:00 > 0:09:03It is adorable, I love the duck.
0:09:03 > 0:09:05- This is all too beautiful. - Isn't it lovely?
0:09:05 > 0:09:08I feel like I've accidentally ordered from the kids menu.
0:09:08 > 0:09:09I think you have.
0:09:09 > 0:09:13I'm just wondering if I did get everything perfect.
0:09:13 > 0:09:16So, yeah, it is a scary time.
0:09:17 > 0:09:21The rubber duck is incredibly intensely flavoured.
0:09:21 > 0:09:24- The sponge...is great.- It's lovely.
0:09:24 > 0:09:28Hang on, there's more in this bathtub than meets the eye.
0:09:28 > 0:09:31- It's freezing cold! - I know, it is freezing cold.
0:09:31 > 0:09:35I think the flavours are a little bit too strong.
0:09:35 > 0:09:37The flavour of the crab is lost on me.
0:09:37 > 0:09:40It is such a pity, because it is so beautifully conceived.
0:09:40 > 0:09:44- Yeah.- And then the crab is overpowered by, I think, mostly salt.
0:09:44 > 0:09:48- But the bisque is delicious. - It's gorgeous.
0:09:48 > 0:09:50Guys, but let's not forget the comic element.
0:09:50 > 0:09:52- It's really witty what she has done.- Yes.
0:09:52 > 0:09:54I think the presentation is brilliant.
0:09:54 > 0:09:56I think it is really funny, I think it is really clever.
0:09:56 > 0:09:59It is a duck masquerading as bisque.
0:09:59 > 0:10:03Or it's a bisque masquerading as a duck.
0:10:03 > 0:10:04I think it takes the bisque-it.
0:10:06 > 0:10:09Next, it's the fish course, and Aiden
0:10:09 > 0:10:13is using his competition experience to unnerve Mary-Ellen.
0:10:13 > 0:10:14It is much harder on this fifth day.
0:10:14 > 0:10:16Oh, my God, the pressure is unbelievable.
0:10:16 > 0:10:18- It's horrible, isn't it? - Yeah, it's awful.
0:10:18 > 0:10:20It doesn't get any easier, I'm afraid.
0:10:21 > 0:10:23First up is Aiden's Culinary Joke -
0:10:23 > 0:10:27a modern spin on the prawn cocktail with passion fruit,
0:10:27 > 0:10:29horseradish, beetroot and a comedy red nose.
0:10:29 > 0:10:31Veteran Phil Howard
0:10:31 > 0:10:33wasn't convinced by its flavours,
0:10:33 > 0:10:36but scored him an impressive eight for technique and presentation.
0:10:36 > 0:10:40That, when I saw those, they really worried me, I have to say.
0:10:40 > 0:10:41Hit the nail on the head there.
0:10:41 > 0:10:43Hopefully, that's my trump card, then.
0:10:43 > 0:10:45HE LAUGHS
0:10:47 > 0:10:50He starts his plate with langoustine powder,
0:10:50 > 0:10:52then adds some golden beetroot,
0:10:52 > 0:10:56passion fruit dressing and baby leaves.
0:10:56 > 0:10:58Do you think the judges will like the flavours?
0:10:58 > 0:11:02It is a bit of a wild card with regards to flavour, but, you know,
0:11:02 > 0:11:05I think it works, so we'll see what happens.
0:11:05 > 0:11:08He continues with passion fruit and horseradish gel,
0:11:08 > 0:11:11red beetroot, his marinated Sicilian prawns
0:11:11 > 0:11:14and his Culinary Joke's crowning glory -
0:11:14 > 0:11:17a frozen red sphere of passion fruit juice.
0:11:19 > 0:11:21All right, gents, off you go.
0:11:33 > 0:11:34Thank you.
0:11:34 > 0:11:36One, two, three!
0:11:36 > 0:11:39ALL: Whoa!
0:11:39 > 0:11:41- Wow!- Well, that is a few points already.
0:11:41 > 0:11:46This is a bit of a prawn cocktail, I do declare.
0:11:46 > 0:11:48- And beetroot in the middle. - And beetroot.
0:11:48 > 0:11:50What is beetroot doing there?
0:11:50 > 0:11:52I have to tell you, it is truly horrible.
0:11:52 > 0:11:53Why's that?
0:11:53 > 0:11:58- Sweet and slimy, too many flavours. - Are we tasting the same dish, Prue?
0:11:58 > 0:12:01Come on, listen, try mine because mine is absolutely delicious.
0:12:04 > 0:12:07You know, Phil said that he struggled a bit with that
0:12:07 > 0:12:08combination of flavours.
0:12:08 > 0:12:10I have stuck to that because I believe in it.
0:12:10 > 0:12:14- You are just too conventional here. This is amazing!- I am conventional.
0:12:14 > 0:12:16I speak for the conventional old lady.
0:12:16 > 0:12:19Oh, Prue, don't tell me it's a denture problem.
0:12:19 > 0:12:21I like it. It is slimy,
0:12:21 > 0:12:26there is a lot of goo, but it is nice goo.
0:12:26 > 0:12:30- And this was a good joke. - It's interesting, it's comical.
0:12:30 > 0:12:33- I think this is a runner. - I think it is revolting.
0:12:33 > 0:12:35This is one of the more unusual fish dishes
0:12:35 > 0:12:37we have ever had in this competition.
0:12:37 > 0:12:38Cheer up!
0:12:40 > 0:12:43Mary-Ellen's fish course is up next and her nerves
0:12:43 > 0:12:44are still getting the better of her.
0:12:44 > 0:12:46BLEEP!
0:12:47 > 0:12:49BLEEP!
0:12:49 > 0:12:52- That's about 50 quid's worth of essential oil there.- Oof!
0:12:52 > 0:12:56She is cooking peppermint-cured Dover sole with oyster puddings,
0:12:56 > 0:12:58a restaurant dish that was marked down by veteran Phil
0:12:58 > 0:13:01for its lack of humour in the week.
0:13:01 > 0:13:03How are you feeling about this one?
0:13:04 > 0:13:05Don't look too confident.
0:13:05 > 0:13:08My approach to this dish was totally different from your approach,
0:13:08 > 0:13:10- totally different.- Yeah. - Uh...- Yeah.
0:13:10 > 0:13:14Mary-Ellen's biggest mistake on her first attempt was her oyster
0:13:14 > 0:13:17suet puddings that need careful cooking.
0:13:17 > 0:13:20- So you are doing your puddings again, yeah?- Yeah.
0:13:20 > 0:13:23I nearly died in the tasting room when the pastry was raw.
0:13:23 > 0:13:25This was the biggest mess up for me this week.
0:13:25 > 0:13:28You certainly don't want to be giving the judges any raw pastry,
0:13:28 > 0:13:29do you?
0:13:33 > 0:13:37She starts her plate with sea beet, then adds her oyster suet puddings.
0:13:37 > 0:13:40- No raw puddings today. - No raw puddings.
0:13:40 > 0:13:41Please, God, no raw puddings.
0:13:41 > 0:13:45She continues with her peppermint-cured Dover sole,
0:13:45 > 0:13:50sour verjuice jelly, more sea vegetables
0:13:50 > 0:13:52and verjuice butter sauce.
0:13:56 > 0:13:57OK, so, like that.
0:14:01 > 0:14:03- Are you happy with that?- Yeah.
0:14:15 > 0:14:18Oh, look! It's an oyster pie, isn't it?
0:14:19 > 0:14:23- You don't eat the rocky bit.- No? - No-no.- Too late, sorry.
0:14:25 > 0:14:27The middle is delicious, but the pastry is soggy.
0:14:27 > 0:14:30It is such a pity cos it's a great idea.
0:14:30 > 0:14:32But I think the fish is absolutely perfect.
0:14:32 > 0:14:35It has a lovely density to it, it is nice and meaty.
0:14:35 > 0:14:38Obviously, a great deal of skill has gone into the dish.
0:14:38 > 0:14:42But I think it is actually quite a conventional dish.
0:14:42 > 0:14:43With every single course,
0:14:43 > 0:14:46the inspiration was things I associate with raising money.
0:14:46 > 0:14:48I'm not there to explain it, though, that's the thing.
0:14:48 > 0:14:50I hope they're not sat there going,
0:14:50 > 0:14:52"What has this got to do with anything?"
0:14:52 > 0:14:56- "Where is the comic element in this dish?"- Yeah.
0:14:56 > 0:15:00Is it suitable for this type of occasion? What would you say, Rowl?
0:15:00 > 0:15:02Has this dish made me laugh? No, it hasn't.
0:15:02 > 0:15:07As a dish, the conceptual failure about this, if I might be so bold,
0:15:07 > 0:15:08is it isn't funny.
0:15:08 > 0:15:10This sole has got no rhythm.
0:15:10 > 0:15:12It ain't soul food.
0:15:15 > 0:15:16Halfway through the courses
0:15:16 > 0:15:20and the judges are taking a breather to discuss their scores.
0:15:20 > 0:15:22It has been a bit of an up-and-down sort of morning, hasn't it?
0:15:22 > 0:15:24Laughter and tears.
0:15:24 > 0:15:25What do you mean up and down? I've got a nine!
0:15:25 > 0:15:28And I've got a four in there, so some tears.
0:15:28 > 0:15:30But I have got them running neck and neck.
0:15:30 > 0:15:32I've really not liked a couple of dishes
0:15:32 > 0:15:35and I've really loved another couple of dishes.
0:15:36 > 0:15:41Time for the main course. Mary-Ellen is up first with her dish -
0:15:41 > 0:15:42Our Kid.
0:15:42 > 0:15:44She is serving different cuts of goat with
0:15:44 > 0:15:47textures of cauliflower and a quirky goat and barley lasagne.
0:15:47 > 0:15:50It has got comedy in the name,
0:15:50 > 0:15:53but otherwise it is another serious take on the brief.
0:15:53 > 0:15:57This fourth judge today, who is there specifically to look
0:15:57 > 0:15:58for the comedy element,
0:15:58 > 0:16:00which is a bit lacking in two out of my four dishes.
0:16:00 > 0:16:02So, that worries me a lot.
0:16:02 > 0:16:06Ah! This is where it all happens. Hello. How is it going?
0:16:06 > 0:16:08- Pretty good. - The scoring is going very well.
0:16:08 > 0:16:11You can barely get a fag paper between the pair of you.
0:16:11 > 0:16:14Just thought I'd let you know. It's very tense in there.
0:16:14 > 0:16:15Have we any more humorous stunts?
0:16:15 > 0:16:18- Plenty of props for you to see. - Great stuff.
0:16:18 > 0:16:20- I'm off!- Bye.
0:16:21 > 0:16:24- That was a bit of a giveaway there, wasn't it?- Yeah, it was.
0:16:24 > 0:16:27I'm glad he didn't say you could get an elephant between the scores.
0:16:27 > 0:16:30That would be worse. Let's hope he likes the main courses.
0:16:30 > 0:16:32- Yeah, exactly.- Or rather let's hope they like my main course.
0:16:32 > 0:16:35HE LAUGHS
0:16:35 > 0:16:39Mary-Ellen starts her plate off with cauliflower-encrusted goat loin,
0:16:39 > 0:16:43then begins to assemble her lasagne with pearl barley at the bottom,
0:16:43 > 0:16:49goat milk lasagne sheets, goat shoulder and barley grass.
0:16:49 > 0:16:52She then scatters the plate with roasted cauliflower,
0:16:52 > 0:16:56dots of cauliflower yogurt and tops it all off with some goat gravy.
0:17:01 > 0:17:03OK. Thank you.
0:17:14 > 0:17:16It is very intriguing.
0:17:16 > 0:17:19I mean, what is that that sort of egg whitey stuff on the top?
0:17:19 > 0:17:20It has got a slightly cheesy smell,
0:17:20 > 0:17:23so I think that is sort of goat's milk lasagne.
0:17:23 > 0:17:25You are not just getting the kid, goat,
0:17:25 > 0:17:28you're getting the mother's milk, as well.
0:17:28 > 0:17:30- And barley.- This is delicious.
0:17:30 > 0:17:32- Mm.- This is fabulous food.
0:17:32 > 0:17:34The flavour is fantastic.
0:17:34 > 0:17:37This is so much more pressure than I thought it would be today.
0:17:37 > 0:17:39You've got these dishes you've spent months working on
0:17:39 > 0:17:42and in a few hours' time, that could be it.
0:17:43 > 0:17:46This is the best bit of cooking we have seen today. It is perfect.
0:17:46 > 0:17:48This is fabulous food.
0:17:48 > 0:17:50The flavours are fabulous, the way they marry together,
0:17:50 > 0:17:53the way they feed off one another. But the brief, humour?
0:17:53 > 0:17:55That wasn't very funny.
0:17:55 > 0:17:57Well, if this is put down in front of me in a restaurant,
0:17:57 > 0:17:59- I'd say, are you kidding me? - See what you have done there?
0:17:59 > 0:18:02You've managed to shoehorn some humour in it.
0:18:02 > 0:18:04THEY LAUGH
0:18:05 > 0:18:07Next up is Aiden's
0:18:07 > 0:18:09prehistoric beef dish,
0:18:09 > 0:18:12with comedy noodle pot that received a perfect ten
0:18:12 > 0:18:14from two Michelin-starred Phil Howard
0:18:14 > 0:18:15earlier in the week.
0:18:15 > 0:18:17Are you making any changes to your main course, Aiden?
0:18:17 > 0:18:20I don't think I should make any changes, to be honest.
0:18:20 > 0:18:24- He gave me a ten out of ten for a reason, you know?- He did.
0:18:24 > 0:18:26Rowland, I have to tell you, Mr Phil Howard, to give a ten
0:18:26 > 0:18:31to any dish, it must mean that it has some special quality to it
0:18:31 > 0:18:34that no human being has ever encountered before,
0:18:34 > 0:18:36- cos he is a tough guy. - Really?- You need to free your mind.
0:18:36 > 0:18:41- Free your mind. - I didn't come here to free my mind.
0:18:43 > 0:18:45Aiden is hoping to put his losing streak in the competition
0:18:45 > 0:18:49behind him, with his long horn beef dish with clay-baked potatoes,
0:18:49 > 0:18:53onion-encrusted ox tail and slow-cooked beef cheek.
0:18:53 > 0:18:55For me, this dish screams the brief.
0:18:55 > 0:18:57It is fun, gastronomic,
0:18:57 > 0:19:00got such a wow factor it belongs on that banquet.
0:19:00 > 0:19:04Next, the onion consomme for his noodle pot,
0:19:04 > 0:19:08horns full of gravy, fossilized salsify,
0:19:08 > 0:19:11and last but not least, barbecued beef fillet.
0:19:14 > 0:19:15Off you go.
0:19:17 > 0:19:19HE SIGHS
0:19:19 > 0:19:24- Wow! I feel happy. I feel very happy.- You should.
0:19:30 > 0:19:32- Whoa!- Oh, my goodness!
0:19:32 > 0:19:35THEY LAUGH
0:19:35 > 0:19:37It looks like a brontosaurus' graveyard.
0:19:37 > 0:19:42HE TOOTS
0:19:42 > 0:19:46Fingers crossed they get it, they understand it, they embrace it.
0:19:46 > 0:19:49God, I am so relieved that is over.
0:19:49 > 0:19:51Look, it is a noodle pot.
0:19:51 > 0:19:52These are funny, aren't they?
0:19:52 > 0:19:54Oh, look, because, you know, the last time
0:19:54 > 0:19:56I had to be able to eat my spaghetti.
0:19:56 > 0:19:57Go on then.
0:20:00 > 0:20:03This is the best looking dish I think we have ever had
0:20:03 > 0:20:04on the Great British Menu.
0:20:04 > 0:20:08The salsify there that looks like a stick,
0:20:08 > 0:20:10the little potato which looks like a stone...
0:20:10 > 0:20:12And they're really good potatoes.
0:20:12 > 0:20:15We have got a fillet of beef, we've got beef cheek.
0:20:15 > 0:20:17It is a sort of hunter's delight,
0:20:17 > 0:20:20- isn't it? - I think this is beyond delight.
0:20:20 > 0:20:23As I was plating up that main course,
0:20:23 > 0:20:25the pressure was just off the scale.
0:20:25 > 0:20:27But it went out exactly how I wanted it to go out.
0:20:27 > 0:20:29This is just outstanding.
0:20:29 > 0:20:34I mean, the meat itself is absolutely gorgeous.
0:20:34 > 0:20:37The amount of endeavour the chef has put into every single element...
0:20:37 > 0:20:39I love it.
0:20:39 > 0:20:40And it feels like an event.
0:20:40 > 0:20:44I feel like I am an extra on a Flintstones film.
0:20:44 > 0:20:48Phil gave this dish ten out of ten, and I think, actually,
0:20:48 > 0:20:50he was absolutely right.
0:20:52 > 0:20:56But dessert is yet to come, the course that saw Mary-Ellen
0:20:56 > 0:20:58catch up with Aiden in the heats.
0:20:58 > 0:21:01I am hoping my dessert is going to beat yours, you know.
0:21:01 > 0:21:02Do you know what?
0:21:02 > 0:21:04As happy as I feel about the main course,
0:21:04 > 0:21:06I have got the weakest one to come.
0:21:06 > 0:21:08So, it's not over.
0:21:08 > 0:21:11Mary-Ellen's Last Laugh is a quirky chamomile,
0:21:11 > 0:21:14almond and apricot trifle disguised as a compost heap,
0:21:14 > 0:21:18with edible soil and a mandarin and thyme wheelie bin syllabub.
0:21:18 > 0:21:20- Sophisticated bin juice?- Yeah.
0:21:20 > 0:21:23It is not your average bin juice, though, it is pretty nice.
0:21:23 > 0:21:27Mary-Ellen starts off the trifle with a layer of almond sponge,
0:21:27 > 0:21:32soaks it in chamomile liquor and adds some delicate apricot spheres.
0:21:32 > 0:21:34- Can I taste that juice again? - Yeah, go for it.
0:21:34 > 0:21:36It is the muscatel
0:21:36 > 0:21:38and then I've just let it down with a bit of chamomile tea.
0:21:38 > 0:21:42She then places her trifles in chamomile lawn plates
0:21:42 > 0:21:46and fills her wheelie bins with mandarin and thyme syllabub,
0:21:46 > 0:21:50before finishing off her compost heap trifle with chamomile custard,
0:21:50 > 0:21:53toasted flaked almonds and, finally, her edible soil,
0:21:53 > 0:21:56made with cocoa powder and powdered almonds.
0:22:00 > 0:22:01OK.
0:22:04 > 0:22:06Can I have a hug, please?
0:22:15 > 0:22:18THEY LAUGH
0:22:21 > 0:22:24Well, she has gone one better than the bath, I think.
0:22:24 > 0:22:27HE SLURPS
0:22:27 > 0:22:29I love the spherifications. I love the sponge. I love the cream.
0:22:29 > 0:22:32It is all delicious. This is a beauty.
0:22:32 > 0:22:34- I'm glad I finished on that. - Yeah, of course.
0:22:34 > 0:22:37Because that is something that I know I can be proud of.
0:22:37 > 0:22:40Absolutely.
0:22:40 > 0:22:42This is a very, very, very unusual pudding.
0:22:42 > 0:22:45I have never had anything like it. Really well balanced.
0:22:45 > 0:22:47A lot of thought and a lot of technical skills gone into this.
0:22:47 > 0:22:49I think she has just held back a bit.
0:22:49 > 0:22:51It is a bit too polite.
0:22:51 > 0:22:52I agree it is polite, in a way,
0:22:52 > 0:22:56but I think it is absolutely lovely because it's like an English trifle.
0:22:56 > 0:22:59The whole point is that you keep discovering more and more delights
0:22:59 > 0:23:00as you go down.
0:23:00 > 0:23:03- I think that is lovely. - I finished mine and do you know what?
0:23:03 > 0:23:05I could eat that again. Because I am a pig.
0:23:05 > 0:23:09Do you put the whole thing in the washing machine? I mean...
0:23:09 > 0:23:13THEY LAUGH
0:23:13 > 0:23:16Last up is Aiden and his sweet burger,
0:23:16 > 0:23:19a high risk dish that received four points yesterday
0:23:19 > 0:23:21and could see him fall at the final hurdle.
0:23:21 > 0:23:23It's fair to say Phil wasn't very complimentary
0:23:23 > 0:23:26- about this dessert. - That's the least you could say.
0:23:26 > 0:23:29He swapped out the warm panna cotta burger that didn't set properly
0:23:29 > 0:23:31for a piece of caramelized pineapple instead.
0:23:31 > 0:23:34He needs his dessert to do well today in order to put
0:23:34 > 0:23:36the ghosts of his past behind him.
0:23:36 > 0:23:38For me, this is the hardest part
0:23:38 > 0:23:40because I have never gone past this point.
0:23:40 > 0:23:44So I'm actually quite nervous about it. Very nervous about it, in fact.
0:23:44 > 0:23:46Do you think it's better than my dessert?
0:23:46 > 0:23:47The answer to that is no.
0:23:47 > 0:23:51His new pineapple burger goes on to his tray with a cream cheese
0:23:51 > 0:23:55slice, lime tuile and sesame savarine bun.
0:23:55 > 0:23:58And last but not least, his pineapple ice cream chips.
0:23:59 > 0:24:02Yeah, that's fine. Just so they're both the same.
0:24:02 > 0:24:03OK.
0:24:03 > 0:24:04Cool.
0:24:05 > 0:24:08Done now. All done.
0:24:08 > 0:24:10Just have to wait and see what they say.
0:24:19 > 0:24:22We haven't got a pudding here, we've got another first course.
0:24:22 > 0:24:25- Has it put a smile on your face? - Absolutely.
0:24:25 > 0:24:27What are the chips made of?
0:24:27 > 0:24:30- They are made of coconut. - Oh!- Delicious.
0:24:30 > 0:24:31It is a delight.
0:24:31 > 0:24:34Probably a six now, not a four. It's much better than yesterday.
0:24:34 > 0:24:38The burger... He has done it, he's got the cheese, he's got the meat.
0:24:38 > 0:24:40You have to give him a ten out of ten for trying.
0:24:40 > 0:24:42Really, I think it is a bit too sweet though.
0:24:42 > 0:24:45I'm feeling positively light-headed now with all the sugar.
0:24:45 > 0:24:47I got a sugar rush.
0:24:47 > 0:24:51It looked great, but once you start eating it, it was very, very sweet.
0:24:51 > 0:24:54You have to go and have a lie down, wouldn't you, after eating it?
0:24:54 > 0:24:57Today has been very, very, very intense.
0:24:57 > 0:25:01If I am standing in front of the judges and they call out my name,
0:25:01 > 0:25:04I will be a very, very happy man.
0:25:04 > 0:25:07- What do you think, Matthew?- Well...
0:25:07 > 0:25:10Actually, the flavours tend to sort of confuse one another.
0:25:10 > 0:25:12There's too much going on.
0:25:15 > 0:25:18Cooking complete, all the chefs can do is wait
0:25:18 > 0:25:20while the judges consider their final scores.
0:25:20 > 0:25:22Are you feeling the pressure here?
0:25:22 > 0:25:25Ever so slightly one feels one's is playing with someone's life.
0:25:25 > 0:25:28I have always been sent home as a loser.
0:25:28 > 0:25:33Nobody comes back four times and is not desperate to win.
0:25:33 > 0:25:36Aiden has incorporated witty props this year to meet the Comic Relief
0:25:36 > 0:25:40brief and used big, bold flavours to surprise and delight.
0:25:40 > 0:25:43- The beef?- I loved the beef.
0:25:43 > 0:25:45- You didn't like it that much.- I did!
0:25:45 > 0:25:47Well, I loved the kid, too.
0:25:49 > 0:25:53It is a pretty nerve-racking time, just feeling pretty apprehensive.
0:25:53 > 0:25:55Mary-Ellen has relied on quirky presentation
0:25:55 > 0:25:58and unusual flavour combinations to raise a smile
0:25:58 > 0:26:01and focused on the serious part of the brief
0:26:01 > 0:26:02as well as the funny side.
0:26:02 > 0:26:06- Well, we have done the arithmetic. - We better get them in.
0:26:21 > 0:26:24Aiden, it is like welcoming back an old friend here.
0:26:24 > 0:26:26Fourth time.
0:26:26 > 0:26:28Do you feel sort of reasonably confident this year?
0:26:28 > 0:26:30I feel confident every year, Matthew,
0:26:30 > 0:26:33but it doesn't seem to happen, unfortunately.
0:26:33 > 0:26:35- And Mary-Ellen? - It has been really tough, actually.
0:26:35 > 0:26:37Much higher pressure than I imagined it would be.
0:26:37 > 0:26:41I think you both nailed it to a greater or lesser extent.
0:26:41 > 0:26:43There have been a couple of tens, which as Aiden knows,
0:26:43 > 0:26:46is an unusual score for us to give,
0:26:46 > 0:26:49but there also has been a five and a four.
0:26:50 > 0:26:54Anyway, it is a competition
0:26:54 > 0:26:59and there can only be one winner.
0:26:59 > 0:27:01And the winner is...
0:27:04 > 0:27:05..Aiden.
0:27:05 > 0:27:07Ah!
0:27:07 > 0:27:11LAUGHTER AND APPLAUSE
0:27:13 > 0:27:15I never thought I'd be giving you a hug.
0:27:19 > 0:27:21Can I have one, please?
0:27:21 > 0:27:23Well done.
0:27:23 > 0:27:25Well, Aiden...
0:27:25 > 0:27:28For me it was the long horn beef dish that really nailed it.
0:27:28 > 0:27:31I mean, that was a tremendous theatrical appearance.
0:27:31 > 0:27:34- Thank you very much. - How are you feeling, Aiden?
0:27:34 > 0:27:38Elated, relieved and very proud.
0:27:38 > 0:27:42But actually, Mary-Ellen, you have an enormous amount to celebrate as well.
0:27:42 > 0:27:46I mean, that kid, the milk and the meat and the barley
0:27:46 > 0:27:47and the barley grass,
0:27:47 > 0:27:50it just was a magic thing to eat.
0:27:50 > 0:27:51Thank you.
0:27:51 > 0:27:54Aiden, I look forward to seeing you in the final, where you know
0:27:54 > 0:27:57things will get even tougher than they have been over the last week.
0:27:57 > 0:27:59Really, congratulations to you both.
0:27:59 > 0:28:01BOTH: Thank you.
0:28:08 > 0:28:11I'm...delighted for Aiden.
0:28:11 > 0:28:13- Really happy for him.- I've done it.
0:28:13 > 0:28:17SCREAMING
0:28:19 > 0:28:21I think it has gone the right way.
0:28:21 > 0:28:25I just...I don't...I don't...
0:28:25 > 0:28:29I still don't believe it, yeah.
0:28:32 > 0:28:36Subtitles by Red Bee Media Ltd