0:00:02 > 0:00:06This week on Great British Menu, it's a north-east re-match.
0:00:06 > 0:00:08Risk taker Charlie Lakin.
0:00:08 > 0:00:10So, you two, no fun to your main courses?
0:00:10 > 0:00:12And seasoned competitor Stephanie Moon.
0:00:12 > 0:00:14I hope you don't deliver, Chef.
0:00:14 > 0:00:17Are trying to outwit determined returning champion
0:00:17 > 0:00:20and technical wizard Colin McGurran.
0:00:20 > 0:00:23There will be no chance you'll knock me out.
0:00:23 > 0:00:26The challenge - to create witty, playful dishes.
0:00:26 > 0:00:29My breath's been taken away for the first time on Great British Menu
0:00:29 > 0:00:32The prize - the chance to cook at a special banquet,
0:00:32 > 0:00:35celebrating 25 years of Red Nose Day.
0:00:35 > 0:00:41Yesterday, Stephanie's crab custard pie failed to raise a smile.
0:00:41 > 0:00:43That dish just didn't have enough wow factor.
0:00:43 > 0:00:46Charlie's tongue-in-cheek got him back in the game.
0:00:46 > 0:00:49That's how I like it, last blooming minute. Bring it on
0:00:49 > 0:00:52And Colin's seafood spectacular got a rave review.
0:00:54 > 0:00:57That dish, I would have paid a lot of money to eat.
0:00:57 > 0:00:59Today it's the main course.
0:00:59 > 0:01:01Woo-hoo!
0:01:01 > 0:01:03And Charlie's going for broke.
0:01:03 > 0:01:05I wouldn't have the nerve, would you?
0:01:07 > 0:01:11- As things begin to fall apart. - BLEEP. BLEEP.
0:01:23 > 0:01:26This year's challenge is to create a performance on a plate,
0:01:26 > 0:01:30gastronomic masterpieces that will make people smile.
0:01:30 > 0:01:32Sorry! Aghh!
0:01:32 > 0:01:33The chefs have all done their bit
0:01:33 > 0:01:36to help raise money for the Red Nose Day appeal.
0:01:36 > 0:01:39- Anybody want to see any magic? - Come and have a look at some magic.
0:01:39 > 0:01:40My magic tea towel.
0:01:40 > 0:01:43Whoo!
0:01:45 > 0:01:48Judging the chefs all week is Great British Menu champion,
0:01:48 > 0:01:51and experienced veteran, Jason Atherton.
0:01:53 > 0:01:54It's the main course.
0:01:54 > 0:01:57This is my favourite course. I want a standing ovation.
0:01:59 > 0:02:00With one chef going home tomorrow,
0:02:00 > 0:02:04the scores for the main courses today are critical.
0:02:04 > 0:02:07How are you all feeling?
0:02:07 > 0:02:09I'm happy with the position.
0:02:09 > 0:02:11I'm ahead at the moment, it's a comfortable lead
0:02:11 > 0:02:13and I intend to stay there.
0:02:13 > 0:02:17Charlie is my main threat and I hope I get there myself.
0:02:17 > 0:02:21Yeah, I think... Well, you know, you've got to cook well.
0:02:21 > 0:02:23Whoo-hoo-hoo!
0:02:23 > 0:02:27I'm not going to let you take over from me, am I?
0:02:31 > 0:02:35In the lead with 16 points is technical Chef Colin McGurran.
0:02:35 > 0:02:38He's received high praise for his accomplished cooking this week.
0:02:38 > 0:02:43I suppose I won't be happy until I'm at the final day on the Friday.
0:02:43 > 0:02:46That's what I'm here to do and what I need to achieve.
0:02:48 > 0:02:53- Good morning.- Morning, Colin. - OK, today we have duck and turnips.
0:02:53 > 0:02:57- I'm using the whole duck.- Everything on it?- I'm using the skin, the legs.
0:02:57 > 0:02:59The breast is going to be slow-roasted.
0:02:59 > 0:03:03I've taken the fat off, I'm going to do little croutons of fat.
0:03:03 > 0:03:06Garnished with blackberries to give it some acidity.
0:03:06 > 0:03:07Could work well.
0:03:07 > 0:03:10I'm going to make a beautiful duck sauce,
0:03:10 > 0:03:12put the foie gras in there.
0:03:12 > 0:03:14- That's going to be like a bubble on the plate.- OK.
0:03:14 > 0:03:17And that's what this is.
0:03:17 > 0:03:21I'm going to ask the question, is there anything here that's going to raise a smile?
0:03:21 > 0:03:23It's never going to be a belly-busting laugh.
0:03:23 > 0:03:25It's going to be enjoyable to eat, put a smile on your face
0:03:25 > 0:03:28and appreciate the work that's gone into it.
0:03:28 > 0:03:31Colin's banking on his duck and turnip main course
0:03:31 > 0:03:35to deliver on pleasure and taste, rather than jokes.
0:03:35 > 0:03:39Looks quite interesting but duck's an extremely rich meat,
0:03:39 > 0:03:41so I'm hoping the blackberries
0:03:41 > 0:03:43is enough acidity to make that dish balanced.
0:03:43 > 0:03:44Cos if it's not, it will lose points.
0:03:46 > 0:03:50On 13 points is returning contender Stephanie Moon,
0:03:50 > 0:03:53who's failed to reach the banquet two years running.
0:03:53 > 0:03:57With mixed results this week, she's got a tough fight on her hands.
0:03:57 > 0:04:00I'm in second place but Charlie is clicking at my heels.
0:04:00 > 0:04:06So, yes, I'm happy where I am, but Charlie is my big threat.
0:04:09 > 0:04:12This is called Behind All The Fun This Is A Serious Game.
0:04:12 > 0:04:16I wanted to showcase the people who make Comic Relief happen.
0:04:16 > 0:04:20- I like that.- Behind it, there is a serious game.
0:04:20 > 0:04:23So I'm using venison T-bone steak.
0:04:23 > 0:04:24Which are hard to cook.
0:04:24 > 0:04:28They are, so I thought what goes together grows together,
0:04:28 > 0:04:30so I've got some lovely beets
0:04:30 > 0:04:33and a lovely bit of Harrogate blue cheese.
0:04:33 > 0:04:37Then I'm making a sauce with a bit of an unusual herb -
0:04:37 > 0:04:39winter savory.
0:04:39 > 0:04:43Then some mulled pear, buttermilk gel, salsify.
0:04:43 > 0:04:44And what's the saffron for?
0:04:44 > 0:04:46I'm cooking the three beets in different ways.
0:04:46 > 0:04:48Why don't you serve them natural?
0:04:48 > 0:04:52- I thought it showed more skill. - You've got a lot to do there.
0:04:52 > 0:04:55I've got to try and prove to you
0:04:55 > 0:04:58that this is a serious thing and I'm a serious chef.
0:05:00 > 0:05:02Out to prove her technical skills,
0:05:02 > 0:05:06Stephanie's sidelined the brief in favour of bold flavours.
0:05:06 > 0:05:10Blue cheese croquettes and winter savory sauce
0:05:10 > 0:05:13will accompany an ambitious T-bone venison steak.
0:05:13 > 0:05:16She's picked a very difficult cut of meat to cook.
0:05:16 > 0:05:18One thing she's got to do is not slip up today.
0:05:18 > 0:05:21This is make or break for Steph.
0:05:21 > 0:05:24A whisker away from Stephanie with 12 points,
0:05:24 > 0:05:26is risk-taker Charlie Lakin,
0:05:26 > 0:05:28whose quirky dishes have been hit and miss,
0:05:28 > 0:05:32but one thing he's not lacking is determination.
0:05:32 > 0:05:34I've got to keep cooking good,
0:05:34 > 0:05:37forget what Stephanie's doing, forget what Colin's doing.
0:05:37 > 0:05:39Focus myself, dig in, push on.
0:05:39 > 0:05:42- Morning.- Morning, Chef. - Charlie, what are you cooking?
0:05:42 > 0:05:46Night On The Tiles. I'm going to be making a kebab.
0:05:46 > 0:05:49I lived in the Middle East for four years. I lived on kebabs.
0:05:49 > 0:05:52- So, I'm a bit of an expert. - Hopefully I nail it for you, then.
0:05:52 > 0:05:54I've got this lovely saddle of mutton,
0:05:54 > 0:05:57and basically, I'm going to use the entire thing.
0:05:57 > 0:05:59Take the eye out, lightly smoke it,
0:05:59 > 0:06:02slow-cook down the ribs in a spiced fat.
0:06:02 > 0:06:04Make a little shish of kidneys.
0:06:04 > 0:06:06With all the trimmings I'm going to make a doner.
0:06:06 > 0:06:10All that's going to come with a variety of salads, chilli sauce,
0:06:10 > 0:06:12my own pitta breads.
0:06:12 > 0:06:15And the presentation, when you get it put in front of you,
0:06:15 > 0:06:17a brown paper bag with a kebab tray, really.
0:06:17 > 0:06:20- It's what you'd expect from getting a kebab.- Yeah.
0:06:20 > 0:06:23With Prue, Oliver and Matthew,
0:06:23 > 0:06:27do you think they'll get that joke?
0:06:27 > 0:06:28I think they will.
0:06:28 > 0:06:31- It's quite a good fun dish to eat. - Yeah.
0:06:31 > 0:06:34Charlie's taking a massive gamble with presentation
0:06:34 > 0:06:37by serving his mutton kebabs in a polystyrene box,
0:06:37 > 0:06:40so his cooking must deliver.
0:06:40 > 0:06:42We know doner kebabs as simplicity.
0:06:42 > 0:06:46There's a lot to do when you start doing dishes like that from scratch.
0:06:46 > 0:06:49Charlie could potentially go down big time with this dish.
0:06:49 > 0:06:51He's got to be so on the ball.
0:06:55 > 0:06:58The main event is under way.
0:07:00 > 0:07:03Charlie's prepping his ribs, one of the three cuts for his kebab.
0:07:05 > 0:07:08He's confident his dish will have the upper hand.
0:07:09 > 0:07:11So, you two, miserable pair,
0:07:11 > 0:07:13no fun to your main courses.
0:07:13 > 0:07:16You do remember we're cooking for Comic Relief?
0:07:16 > 0:07:19You could have the gimmick, but the gimmick only works
0:07:19 > 0:07:21if the food is good.
0:07:21 > 0:07:23They are going to be judging us on comedy as well.
0:07:23 > 0:07:26It's been a massive consideration on my part.
0:07:26 > 0:07:29I've not thought much about that.
0:07:29 > 0:07:31The bottom line is I can't do it, I don't know how to do it.
0:07:31 > 0:07:34If I tried, I would crash and burn.
0:07:34 > 0:07:37I don't want to crash and burn on the Great British Menu.
0:07:37 > 0:07:39- Why did you look at me when you said that?- I didn't mean to.
0:07:42 > 0:07:45Charlie is the only one bringing humour to this dish.
0:07:45 > 0:07:48I'm in the lead so far and my food hasn't been funny,
0:07:48 > 0:07:52so I'm going to keep doing what I do and hopefully get high scores.
0:07:52 > 0:07:54Stephanie's also jettisoned gimmicks today
0:07:54 > 0:07:56with her T- Bone venison.
0:07:56 > 0:07:58But as she preps her beetroots,
0:07:58 > 0:08:03she's concerned that Jason will think she's gone a flavour too far.
0:08:03 > 0:08:04How we getting on, Steph?
0:08:04 > 0:08:07Good, Chef. I've got one thing I didn't mention earlier.
0:08:07 > 0:08:10- Bluer meat?- No.
0:08:10 > 0:08:14With the beets, I'm actually cooking them. I know I said saffron,
0:08:14 > 0:08:16but maybe I gave the wrong impression.
0:08:16 > 0:08:19I'm putting a pinch in with golden beetroot juice
0:08:19 > 0:08:22and cooking them, you know, just as is.
0:08:22 > 0:08:25OK. Good. Cos sometimes you can over-complicate things.
0:08:25 > 0:08:28It's making sure that you keep the essence of simplicity,
0:08:28 > 0:08:32but at the same time, show me how good you are as a chef.
0:08:32 > 0:08:33Time will tell.
0:08:36 > 0:08:39Steph - I feel she's got a real lot going on.
0:08:39 > 0:08:41About 20 different flavours.
0:08:41 > 0:08:44Is it going to blend and work well?
0:08:44 > 0:08:46I think we'll wait and see.
0:08:49 > 0:08:50For his daring kebab dish,
0:08:50 > 0:08:53Charlie has rendered his spicy mutton fat
0:08:53 > 0:08:56and having prepped his loin and kidneys,
0:08:56 > 0:08:58he's now searing his ribs.
0:08:59 > 0:09:03How much research have you done on this kebab, then, Charlie?
0:09:03 > 0:09:04Looking at this bad boy,
0:09:04 > 0:09:06I've done quite a bit over the years, to be honest!
0:09:06 > 0:09:08Next he's grinds mutton
0:09:08 > 0:09:12to recreate the all-important doner meat consistency.
0:09:13 > 0:09:16- How we getting on, Charlie? - Not too bad, cheers, Chef.
0:09:16 > 0:09:18Do you think this dish is fine-dining enough?
0:09:18 > 0:09:22Just because it's a kebab, doesn't mean it can't be fine dining.
0:09:22 > 0:09:24I've got a fantastic-flavoured dish.
0:09:24 > 0:09:26It might be a bit gimmicky, it might be a bit of fun,
0:09:26 > 0:09:29we'll see when you put it together what it really tastes like.
0:09:29 > 0:09:30- Cheers, Chef.- OK.
0:09:32 > 0:09:35You know, I'm not really convinced that he's bought my dish.
0:09:35 > 0:09:37That's worrying, knowing that me and Steph are close.
0:09:37 > 0:09:40I've got to make sure I'm hitting flavour, flavour, flavour.
0:09:41 > 0:09:42Colin.
0:09:46 > 0:09:49Colin's also determined to deliver on flavour.
0:09:49 > 0:09:50Having made his duck sauce,
0:09:50 > 0:09:54he's now dicing foie gras for the star feature of his dish.
0:09:54 > 0:09:57- What are we up to here? - I've put some foie gras in there.
0:09:57 > 0:10:00Then I'm going to dip that into a gel solution,
0:10:00 > 0:10:01which will then form a bubble.
0:10:01 > 0:10:04And is that the only fun element of the dish?
0:10:04 > 0:10:06- No.- Have you disregarded the brief?
0:10:06 > 0:10:08I have taken the brief into consideration.
0:10:08 > 0:10:11It's just, my interpretation is about satisfying eating.
0:10:11 > 0:10:16I'd hate to lose points on that, it's just the way I've looked at it.
0:10:19 > 0:10:21Colin - this is his chance to stay out in front,
0:10:21 > 0:10:24really focused and really pushing himself hard.
0:10:24 > 0:10:27Along with going out to win the competition,
0:10:27 > 0:10:31the chefs are also taking part in fundraising challenges this year
0:10:31 > 0:10:32to raise money for Comic Relief.
0:10:35 > 0:10:37To get some fighting spirit for his rematch,
0:10:37 > 0:10:40Colin's on his way to a nearby boxing club,
0:10:40 > 0:10:42which is supported by the charity.
0:10:42 > 0:10:46He's been sponsored by his friends and family to get in the ring.
0:10:46 > 0:10:49I really enjoy the physical side of things,
0:10:49 > 0:10:51so I want to go see what they're doing
0:10:51 > 0:10:53and hopefully I can show them some support
0:10:53 > 0:10:55and pick up a few boxing tips.
0:10:55 > 0:10:57Hull Saints Boxing Club
0:10:57 > 0:11:00is one of 50 grassroots organisations in the local area
0:11:00 > 0:11:03to receive a grant from Comic Relief.
0:11:04 > 0:11:07Good afternoon, how are you? Pleased to meet you.
0:11:07 > 0:11:08Pleased to meet you, Colin.
0:11:08 > 0:11:12I'm here today to see what Comic Relief has done for the gym
0:11:12 > 0:11:14and I want to raise a bit of money for it as well,
0:11:14 > 0:11:19so I need to get in the ring and maybe learn how to spar and box
0:11:19 > 0:11:20and things like that.
0:11:20 > 0:11:25- Go get your kit on, we'll teach you a few things.- Thank you very much.
0:11:25 > 0:11:29It's time to ditch the apron and don a pair of boxing gloves.
0:11:29 > 0:11:32Colin will be going for one round in the ring with the club champ.
0:11:32 > 0:11:34But first, some training.
0:11:34 > 0:11:38Well done, well done! One, two, three, four, five, six.
0:11:38 > 0:11:39Well done, well done.
0:11:39 > 0:11:42I'm pooped, I've only been doing five minutes with you.
0:11:42 > 0:11:45It's great to see these kids, who are from eight years old,
0:11:45 > 0:11:48- coming here, working this hard. - We've put a lot of work into the gym
0:11:48 > 0:11:51to get the gym right and ready. We had to get funds for a boxing ring,
0:11:51 > 0:11:53put a new floor in, toilets in.
0:11:53 > 0:11:55If it wasn't for people and things like Comic Relief,
0:11:55 > 0:11:57the club couldn't run.
0:11:57 > 0:12:00Millie, can you do that with Colin for me? Colin.
0:12:01 > 0:12:02OK.
0:12:02 > 0:12:04They love this sport.
0:12:04 > 0:12:05They come in, the friendship...
0:12:05 > 0:12:08It teaches you respect, it keeps you fit.
0:12:08 > 0:12:10Rather than them sit watching TV or hang around the streets
0:12:10 > 0:12:13where it's not doing them any good, it's great for them.
0:12:13 > 0:12:15Absolutely great. Brilliant. Well done, Millie.
0:12:15 > 0:12:17- How old are you?- 13. - You're a 13-year-old girl.
0:12:17 > 0:12:20You're punching harder than I think I can punch.
0:12:20 > 0:12:22What drives you to come here?
0:12:22 > 0:12:23I've got the discipline,
0:12:23 > 0:12:26and the work that you have to put in at boxing, it's just...
0:12:26 > 0:12:28It makes you want to do it even more.
0:12:28 > 0:12:30Brilliant. Yeah. Again.
0:12:30 > 0:12:33Before he faces his opponent, Colin's want to know
0:12:33 > 0:12:36if his duck main course is a knockout.
0:12:36 > 0:12:37It's basically a part of my dish
0:12:37 > 0:12:40that I'm doing, and it's a duck breast.
0:12:40 > 0:12:42So I'd love you guys to have a try.
0:12:43 > 0:12:46The flavours are really coming through. Very succulent.
0:12:46 > 0:12:49- Thank you very much. Thank you. - Can I have the last one?- You can.
0:12:49 > 0:12:52Protein. Make the most of it. Make the most of it.
0:12:52 > 0:12:55It's the nicest meat I've tried. And I've tried a lot of food.
0:12:55 > 0:12:57And that was gorgeous, yeah.
0:12:57 > 0:12:59Confident he's got the winning dish,
0:12:59 > 0:13:02it's time to show he's got what it takes in the ring.
0:13:02 > 0:13:04Coming here, this is a boxing match.
0:13:04 > 0:13:07It's all about fighting spirit and that's what I need.
0:13:07 > 0:13:09With my cooking competition, it's a rematch.
0:13:09 > 0:13:11Coming back champion, I need to win again.
0:13:11 > 0:13:13Touch gloves, step back and off you go.
0:13:26 > 0:13:28BOYS CHEER
0:13:30 > 0:13:31And time.
0:13:34 > 0:13:36Well done, lads. Well done. Well done.
0:13:36 > 0:13:37Big round, lads.
0:13:37 > 0:13:41All you need to do, Colin, when you defend your title, be calm.
0:13:41 > 0:13:43Just be relaxed, have fun while you're doing it.
0:13:43 > 0:13:45I think you'll be a top champion, mate.
0:13:45 > 0:13:47It's great to see what Gordon does here.
0:13:47 > 0:13:51He's taught me how to keep fighting for the championship
0:13:51 > 0:13:54and I'm going to take that on board with my competition
0:13:54 > 0:13:57and hopefully I get to the banquet again this year.
0:14:00 > 0:14:03Back in the kitchen, the fight continues.
0:14:03 > 0:14:06So, guys, in a boxing ring, which one of you two
0:14:06 > 0:14:08would knock out the other, do you think?
0:14:08 > 0:14:11Well, there'd be no chance he'd be able to knock me out.
0:14:12 > 0:14:13Good stuff.
0:14:14 > 0:14:18Having made her buttermilk gels to accompany her T-Bone venison,
0:14:18 > 0:14:22Stephanie's coating her blue cheese and potato balls in brioche and herbs
0:14:22 > 0:14:23before deep-frying.
0:14:25 > 0:14:28A confident Colin's getting technical with his duck leg,
0:14:28 > 0:14:31which he's vac-packing in duck fat and then letting rest.
0:14:33 > 0:14:37He's also getting inventive with his duck skin, which he's diced
0:14:37 > 0:14:40and fried with spices, and Jason's intrigued.
0:14:40 > 0:14:42So what we got there, Colin?
0:14:42 > 0:14:45Duck skin. So I have taken the skin off, I've crisped it up.
0:14:45 > 0:14:47Then I'm going to sprinkle that back over,
0:14:47 > 0:14:49so you've got a crouton crust over the duck.
0:14:49 > 0:14:51- That's the duck skin there?- Yeah.
0:14:52 > 0:14:54OK.
0:14:54 > 0:14:57Putting the skin back on top in a crumb form,
0:14:57 > 0:14:59that'll add more textural dimension to the dish.
0:14:59 > 0:15:01It'll be interesting to see how he pulls it off.
0:15:01 > 0:15:05Across the kitchen, Charlie puts his mutton loin in a smoker.
0:15:05 > 0:15:07Desperate not to remain in last place,
0:15:07 > 0:15:11he hopes his unique take on a common kebab will win him points.
0:15:11 > 0:15:12Where we up to, Charlie?
0:15:12 > 0:15:15I'm just on knocking up my pitta bread dough now.
0:15:15 > 0:15:18Will you be able to do this for a large number of people,
0:15:18 > 0:15:19- if you get through?- Yeah.
0:15:19 > 0:15:22There's so many elements which are in-advance cooking,
0:15:22 > 0:15:24which you're only just finishing last-minute.
0:15:24 > 0:15:25It's all getting rested down
0:15:25 > 0:15:28in really nice-flavoured fat anyway, so...
0:15:28 > 0:15:30So you're resting absolutely everything in fat?
0:15:30 > 0:15:34It's more to help that flavour, get it locked into the meat.
0:15:35 > 0:15:38Charlie is talking about this being, like, you know,
0:15:38 > 0:15:39everything from a doner kebab.
0:15:39 > 0:15:42I want my meat to be beautiful and tender and rich,
0:15:42 > 0:15:44not full of fat and grease.
0:15:49 > 0:15:52Colin's preparing to plate up first.
0:15:52 > 0:15:55He puts his foie gras bubbles in duck stock to get them warmed through.
0:15:55 > 0:15:58Colin, you're looking a bit under pressure there, lad.
0:15:58 > 0:16:00Pulling it all together is important for you,
0:16:00 > 0:16:02to make sure you maintain that lead.
0:16:02 > 0:16:04It's a quick dish, it's all last-minute.
0:16:04 > 0:16:07Colin begins bringing it all together,
0:16:07 > 0:16:10searing off his duck leg confit and duck hearts,
0:16:10 > 0:16:13when disaster strikes.
0:16:13 > 0:16:16BLEEP. BLEEP.
0:16:17 > 0:16:18- BLEEP- it.
0:16:18 > 0:16:20What's happened there, Col?
0:16:20 > 0:16:22The sauce came too hot
0:16:22 > 0:16:25and it's melted the gel that surrounds the foie gras.
0:16:27 > 0:16:30- CHARLIE:- Is the rest of it coming together, mate?- Yeah, thank you.
0:16:30 > 0:16:34Is that going to be the advantage that Charlie and myself need?
0:16:34 > 0:16:36Let's hope so.
0:16:36 > 0:16:41Colin will now have to plate up with one of his key ingredients missing.
0:16:41 > 0:16:44First, he swirls turnip-top puree onto his plate
0:16:44 > 0:16:46and then adds white cabbage.
0:16:47 > 0:16:50You're pushing a bit on time there, Col.
0:16:50 > 0:16:53Next, the duck leg confit,
0:16:53 > 0:16:57a scattering of blackberries follows, and a garnish of edible flowers.
0:16:57 > 0:17:00Finally, it's a quick dip of crispy croutons for the duck breast,
0:17:00 > 0:17:02which completes his plate.
0:17:07 > 0:17:09So, all gone to plan?
0:17:09 > 0:17:13No. Not at all. My bubble burst.
0:17:13 > 0:17:16It's still a good dish, I'm sure it eats still very well.
0:17:16 > 0:17:17Let's go taste it.
0:17:21 > 0:17:23So, the breast.
0:17:27 > 0:17:30Are you happy with the texture of the duck?
0:17:30 > 0:17:33I think if I'd given it another five or ten minutes resting
0:17:33 > 0:17:35- it would have been even softer. - Mm-hm.
0:17:37 > 0:17:39- CHARLIE:- I'm not getting titillated.
0:17:39 > 0:17:42It's what you expect, but it's not more than what you expect.
0:17:42 > 0:17:46I like the skin on top, it just gives a nice saltiness to the duck.
0:17:46 > 0:17:49The turnips are a good combination with it.
0:17:51 > 0:17:54The baby turnips are lovely, aren't they?
0:17:54 > 0:17:57Happy with what the blackberries bring to the dish?
0:17:57 > 0:18:00Very much so. If anything I like them. I think it's quite refreshing
0:18:00 > 0:18:02because it is a rich dish and it just lifts it.
0:18:02 > 0:18:06- And what's the green puree? - It's just turnip. Turnip tops.
0:18:06 > 0:18:09I've got some vinegar in there, so it's got that acidity.
0:18:09 > 0:18:12The breast could have been cooked a little bit less, do you think?
0:18:12 > 0:18:14- Yep.- Yeah.
0:18:17 > 0:18:20This is a beautifully-cooked dish,
0:18:20 > 0:18:23but it's not the wow from Colin we expect.
0:18:23 > 0:18:26It's a Colin under pressure bursting-his-bubble dish.
0:18:27 > 0:18:29Where do you think the Comic Relief brief comes into that?
0:18:29 > 0:18:32I wouldn't know how to make this dish funny.
0:18:32 > 0:18:38I tried and my bubble burst, so yeah, it is what it is, I'm afraid.
0:18:38 > 0:18:39OK.
0:18:41 > 0:18:43No, it's a disappointing one for me.
0:18:43 > 0:18:46You know, I try and be a perfectionist
0:18:46 > 0:18:48and anything less than that is a disappointment.
0:18:49 > 0:18:52With Colin's less than perfect performance...
0:18:54 > 0:18:58there's a new mood of determined opportunity in the kitchen.
0:18:59 > 0:19:03I think this is now crunch time for me and Steph,
0:19:03 > 0:19:05this is our round for the taking, I think.
0:19:05 > 0:19:08First to step up to the plate is Stephanie.
0:19:08 > 0:19:13Her seared venison T-bone steak is glazed in a winter savory sauce,
0:19:13 > 0:19:14before leaving it to rest.
0:19:17 > 0:19:20She then turns her attention to her plate,
0:19:20 > 0:19:23a sprinkle of nuts followed by the poached beetroot and pear.
0:19:26 > 0:19:30Her fried blue cheese herb balls are plated next,
0:19:30 > 0:19:32followed by the venison steak.
0:19:33 > 0:19:37And to finish, a garnish of buttermilk gel and watercress.
0:19:43 > 0:19:45- Happy, Steph? - This is how I wanted it presenting.
0:19:45 > 0:19:48I just wish I had a bit more time to let the meat rest.
0:19:48 > 0:19:51We talk about the humour, the humour being...?
0:19:51 > 0:19:53On this course there is no humour at all.
0:19:53 > 0:19:59This is my serious game for a serious event, really.
0:19:59 > 0:20:00OK.
0:20:05 > 0:20:06Tower!
0:20:10 > 0:20:12Yeah, it's slightly over.
0:20:12 > 0:20:15I rushed it, Chef, I can't pretend I didn't.
0:20:17 > 0:20:19It's beautifully cooked but then you've got to allow it
0:20:19 > 0:20:24that ten minutes or so just to soften and relax a little more.
0:20:24 > 0:20:26But the flavour's very good.
0:20:27 > 0:20:30- This is the...? - The blue cheese potato.
0:20:30 > 0:20:32Are you happy with the shape of that?
0:20:32 > 0:20:36It still held its shape for the presentation
0:20:36 > 0:20:37but it's a bit soft, isn't it?
0:20:37 > 0:20:41- And what's the coating? - Just some fresh herbs in a brioche.
0:20:42 > 0:20:45Happy with the flavour of the blue cheese?
0:20:45 > 0:20:47I love that flavour of blue cheese.
0:20:48 > 0:20:49It's actually very nice.
0:20:49 > 0:20:51- Blue cheese. - I didn't think it would work.
0:20:51 > 0:20:53I like that, it's something I do myself a lot.
0:20:53 > 0:20:57The blue cheese and the pears... is a classic. It works.
0:20:57 > 0:21:00And what does the buttermilk gel bring to the party?
0:21:00 > 0:21:04It's another flavour to add on that is a good flavour.
0:21:04 > 0:21:08The buttermilk gel, what is its purpose on there?
0:21:08 > 0:21:10The buttermilk and all these other flavours
0:21:10 > 0:21:12and the strong flavours of pear, it is lost.
0:21:12 > 0:21:14I wouldn't have put it on, really.
0:21:14 > 0:21:17If you could change anything on the dish, what would you change?
0:21:17 > 0:21:22How I cooked my steak, because I rushed it and I'm gutted.
0:21:22 > 0:21:27I think Jason liked the dish, he seemed to, but I hope...
0:21:27 > 0:21:28I hope it's OK.
0:21:30 > 0:21:34Last to plate up with his adventurous kebab concept is Charlie.
0:21:34 > 0:21:37He's made his tomato and chilli sauce.
0:21:37 > 0:21:39Can I get a yellow board, please?
0:21:41 > 0:21:45Next, he places his smoked mutton loin onto the griddle pan...
0:21:46 > 0:21:49and his pressed donor meat in a pan to fry,
0:21:49 > 0:21:51along with his kidney shish kebabs.
0:21:52 > 0:21:54Oh! I can't say it myself, it does smell good.
0:21:56 > 0:22:00His loin and kidneys are left to sit in the spicy cooking fat,
0:22:00 > 0:22:02and the ribs are taken out for slicing.
0:22:03 > 0:22:07There's been two slip-ups. At the minute I'm pushing hard.
0:22:07 > 0:22:09It smells like a night on the tiles, it really does.
0:22:09 > 0:22:11It smells like a kebab shop!
0:22:11 > 0:22:12Woo-hoo!
0:22:17 > 0:22:18Finesse!
0:22:20 > 0:22:23It's time to plate up in takeaway style.
0:22:24 > 0:22:27First, the salad of cabbage and carrot,
0:22:27 > 0:22:30then followed by the chopped donor.
0:22:30 > 0:22:33He slices mutton loins and places them in the box,
0:22:33 > 0:22:37along with the ribs and kidney shish kebabs.
0:22:38 > 0:22:42Finally, he ladles in the tomato and chilli sauce
0:22:42 > 0:22:44and a garnish of salad leaves.
0:22:51 > 0:22:53- Happy?- Yeah.
0:22:53 > 0:22:55It smells like a doner kebab.
0:22:55 > 0:22:57Give it a go, yeah? Do you want to bring it?
0:23:02 > 0:23:04I've never seen food presented like this.
0:23:04 > 0:23:06Yeah, I'm shocked.
0:23:08 > 0:23:10- Interesting presentation.- Yeah.
0:23:15 > 0:23:16This is... God.
0:23:16 > 0:23:18I wouldn't have the nerve. Would you?
0:23:18 > 0:23:20It looks like it's been thrown in.
0:23:20 > 0:23:24- It's crispy. They're supposed to be like pockets, right?- Yeah.
0:23:24 > 0:23:27- But they're more like crackers.- Mm.
0:23:27 > 0:23:29Mutton shish kebab.
0:23:33 > 0:23:35Mmm. Do you think it's too strong?
0:23:38 > 0:23:40No, not really.
0:23:40 > 0:23:41I like the smokiness.
0:23:42 > 0:23:46I quite like that. But the meat is, sadly, undercooked.
0:23:46 > 0:23:48And the kidneys?
0:23:51 > 0:23:53- Are they cooked properly?- Mm.
0:23:57 > 0:24:01The kidneys are a bit under, aren't they? Flipping heck, they're...
0:24:01 > 0:24:03- I can't eat that.- No.
0:24:03 > 0:24:06- When they're undercooked, they smell very urinal-y.- Yeah.
0:24:06 > 0:24:07And the ribs?
0:24:07 > 0:24:11- Tender enough for you?- I do think they need to be a lot tenderer.
0:24:12 > 0:24:15The kebab meat, I think it's a little bit dry,
0:24:15 > 0:24:17maybe I need to go a degree or two less.
0:24:18 > 0:24:21He's put a lot of effort into this and...
0:24:23 > 0:24:24it's kind of wasted.
0:24:24 > 0:24:27If there's anything you could change about the dish, what would it be?
0:24:27 > 0:24:29I'd like to give the lamb longer cooking.
0:24:29 > 0:24:31The bread's something I'd like to address.
0:24:31 > 0:24:33In the bag, with the lid shut,
0:24:33 > 0:24:37it shuffles around a little bit, so the presentation is lost.
0:24:38 > 0:24:40This is not Charlie at his best.
0:24:40 > 0:24:42It's one of the worst things I've seen in a while, to be honest.
0:24:42 > 0:24:44It's terrible.
0:24:45 > 0:24:47Well, can't say that went too well.
0:24:47 > 0:24:50But I think it's a hard one for all of us, really.
0:24:50 > 0:24:52- I think each one of us...- Yeah.
0:24:52 > 0:24:57..had a bit of a hiccough, so it's been a hard day. Really hard day.
0:25:09 > 0:25:11Well, guys, we'll get straight into it.
0:25:11 > 0:25:14I wanted to be able to pull a ten out of my pocket for this,
0:25:14 > 0:25:17but I'm afraid it's not going to happen.
0:25:17 > 0:25:18I think at some point
0:25:18 > 0:25:21all of you either undercooked or overcooked your meat.
0:25:23 > 0:25:25Colin, for your duck and turnips...
0:25:25 > 0:25:29the duck leg was cooked perfectly, I thought the flavour was beautiful.
0:25:29 > 0:25:32The turnip puree was just delicious.
0:25:32 > 0:25:34You were disappointed about the foie gras bubbles.
0:25:34 > 0:25:37I've got to be honest, I wasn't.
0:25:37 > 0:25:39The breast was a little bit overcooked.
0:25:41 > 0:25:43It made me smile internally,
0:25:43 > 0:25:47but did it hit the brief of making me smile on the outside?
0:25:47 > 0:25:48Steph...
0:25:48 > 0:25:53for your Behind The Fun Lies Some Serious Game, I like the title.
0:25:53 > 0:25:54The sauce was fantastic.
0:25:54 > 0:25:58Great flavour in the vegetables, you didn't detract from the beetroot
0:25:58 > 0:26:01and I was completely worried about that and they tasted great.
0:26:01 > 0:26:03I didn't like the buttermilk.
0:26:03 > 0:26:06What's wrong with just a nice little bit of creme fraiche
0:26:06 > 0:26:10- or something, if it's acidity you want in the dish, you know?- Yeah.
0:26:10 > 0:26:13And, unfortunately, the venison was overcooked.
0:26:15 > 0:26:18Charlie, for your Night On The Tiles,
0:26:18 > 0:26:21you achieved what you were trying to achieve.
0:26:21 > 0:26:24You said the doner meat was overcooked, I thought it wasn't.
0:26:24 > 0:26:26- But...- It didn't look...
0:26:26 > 0:26:29Yeah. It just looked a mess in the box.
0:26:30 > 0:26:35The ribs were a little bit chewy, the pitta bread was like a cracker.
0:26:35 > 0:26:38And the kidneys, which I thought were undercooked, you know?
0:26:38 > 0:26:42I think you've got to put a lot of work into that dish, to be honest.
0:26:42 > 0:26:44If you serve that to me in a one, two-star restaurant,
0:26:44 > 0:26:46I wouldn't pay the bill.
0:26:48 > 0:26:50Down to the scores.
0:26:51 > 0:26:56Colin, for your duck and turnips, the score I'm giving you is...
0:27:01 > 0:27:02..a seven.
0:27:04 > 0:27:07Steph, for your venison...
0:27:11 > 0:27:13..I'm going to give you...
0:27:17 > 0:27:18..a six.
0:27:21 > 0:27:22Charlie, for your kebab...
0:27:24 > 0:27:26..I'm going to give you...
0:27:27 > 0:27:28..a four.
0:27:28 > 0:27:32You two guys, you've got it all to play for.
0:27:32 > 0:27:34There's still only a few points in it.
0:27:34 > 0:27:38Colin, don't rest on your laurels. I want to see fighting spirit.
0:27:38 > 0:27:39See you later, guys.
0:27:40 > 0:27:43- Well done, Chef.- Well done, big boy.
0:27:46 > 0:27:47Here we go.
0:27:49 > 0:27:53So, returning champion Colin is still in the lead with 23 points.
0:27:53 > 0:27:56Stephanie's in second place with 19 points
0:27:56 > 0:27:59and Charlie's sitting in third with 16.
0:27:59 > 0:28:01I'll give it everything I've got,
0:28:01 > 0:28:03I'll try and really pull this one out the bag
0:28:03 > 0:28:07and, you know, pray to the gods that Steph completely stuffs hers up.
0:28:07 > 0:28:09I can empathise with how Charlie is feeling at the minute.
0:28:09 > 0:28:11But this seems to be my year
0:28:11 > 0:28:14and I really want to get in that last day.
0:28:15 > 0:28:18Tomorrow, the competition continues with dessert...
0:28:18 > 0:28:21If I'm going to go out today, let's go out on a flipping top score.
0:28:21 > 0:28:23..frustrations run high...
0:28:23 > 0:28:24BLEEP!
0:28:24 > 0:28:26..and it's a fight to the finish.
0:28:26 > 0:28:29I think we're a long way off the final banquet, Chef.
0:28:29 > 0:28:33..as one of Britain's finest chefs is sent home.
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd