North East Main Great British Menu

This week on Great British Menu, it's a north-east re-match.

Risk taker Charlie Lakin.

So, you two, no fun to your main courses?

And seasoned competitor Stephanie Moon.

I hope you don't deliver, Chef.

Are trying to outwit determined returning champion

and technical wizard Colin McGurran.

There will be no chance you'll knock me out.

The challenge - to create witty, playful dishes.

My breath's been taken away for the first time on Great British Menu

The prize - the chance to cook at a special banquet,

celebrating 25 years of Red Nose Day.

Yesterday, Stephanie's crab custard pie failed to raise a smile.

That dish just didn't have enough wow factor.

Charlie's tongue-in-cheek got him back in the game.

That's how I like it, last blooming minute. Bring it on

And Colin's seafood spectacular got a rave review.

That dish, I would have paid a lot of money to eat.

Today it's the main course.

Woo-hoo!

And Charlie's going for broke.

I wouldn't have the nerve, would you?

-As things begin to fall apart.

-BLEEP. BLEEP.

This year's challenge is to create a performance on a plate,

gastronomic masterpieces that will make people smile.

Sorry! Aghh!

The chefs have all done their bit

to help raise money for the Red Nose Day appeal.

-Anybody want to see any magic?

-Come and have a look at some magic.

My magic tea towel.

Whoo!

Judging the chefs all week is Great British Menu champion,

and experienced veteran, Jason Atherton.

It's the main course.

This is my favourite course. I want a standing ovation.

With one chef going home tomorrow,

the scores for the main courses today are critical.

How are you all feeling?

I'm happy with the position.

I'm ahead at the moment, it's a comfortable lead

and I intend to stay there.

Charlie is my main threat and I hope I get there myself.

Yeah, I think... Well, you know, you've got to cook well.

Whoo-hoo-hoo!

I'm not going to let you take over from me, am I?

In the lead with 16 points is technical Chef Colin McGurran.

He's received high praise for his accomplished cooking this week.

I suppose I won't be happy until I'm at the final day on the Friday.

That's what I'm here to do and what I need to achieve.

-Good morning.

-Morning, Colin.

-OK, today we have duck and turnips.

-I'm using the whole duck.

-Everything on it?

-I'm using the skin, the legs.

The breast is going to be slow-roasted.

I've taken the fat off, I'm going to do little croutons of fat.

Garnished with blackberries to give it some acidity.

Could work well.

I'm going to make a beautiful duck sauce,

put the foie gras in there.

-That's going to be like a bubble on the plate.

-OK.

And that's what this is.

I'm going to ask the question, is there anything here that's going to raise a smile?

It's never going to be a belly-busting laugh.

It's going to be enjoyable to eat, put a smile on your face

and appreciate the work that's gone into it.

Colin's banking on his duck and turnip main course

to deliver on pleasure and taste, rather than jokes.

Looks quite interesting but duck's an extremely rich meat,

so I'm hoping the blackberries

is enough acidity to make that dish balanced.

Cos if it's not, it will lose points.

On 13 points is returning contender Stephanie Moon,

who's failed to reach the banquet two years running.

With mixed results this week, she's got a tough fight on her hands.

I'm in second place but Charlie is clicking at my heels.

So, yes, I'm happy where I am, but Charlie is my big threat.

This is called Behind All The Fun This Is A Serious Game.

I wanted to showcase the people who make Comic Relief happen.

-I like that.

-Behind it, there is a serious game.

So I'm using venison T-bone steak.

Which are hard to cook.

They are, so I thought what goes together grows together,

so I've got some lovely beets

and a lovely bit of Harrogate blue cheese.

Then I'm making a sauce with a bit of an unusual herb -

winter savory.

Then some mulled pear, buttermilk gel, salsify.

And what's the saffron for?

I'm cooking the three beets in different ways.

Why don't you serve them natural?

-I thought it showed more skill.

-You've got a lot to do there.

I've got to try and prove to you

that this is a serious thing and I'm a serious chef.

Out to prove her technical skills,

Stephanie's sidelined the brief in favour of bold flavours.

Blue cheese croquettes and winter savory sauce

will accompany an ambitious T-bone venison steak.

She's picked a very difficult cut of meat to cook.

One thing she's got to do is not slip up today.

This is make or break for Steph.

A whisker away from Stephanie with 12 points,

is risk-taker Charlie Lakin,

whose quirky dishes have been hit and miss,

but one thing he's not lacking is determination.

I've got to keep cooking good,

forget what Stephanie's doing, forget what Colin's doing.

Focus myself, dig in, push on.

-Morning.

-Morning, Chef.

-Charlie, what are you cooking?

Night On The Tiles. I'm going to be making a kebab.

I lived in the Middle East for four years. I lived on kebabs.

-So, I'm a bit of an expert.

-Hopefully I nail it for you, then.

I've got this lovely saddle of mutton,

and basically, I'm going to use the entire thing.

Take the eye out, lightly smoke it,

slow-cook down the ribs in a spiced fat.

Make a little shish of kidneys.

With all the trimmings I'm going to make a doner.

All that's going to come with a variety of salads, chilli sauce,

my own pitta breads.

And the presentation, when you get it put in front of you,

a brown paper bag with a kebab tray, really.

-It's what you'd expect from getting a kebab.

-Yeah.

With Prue, Oliver and Matthew,

do you think they'll get that joke?

I think they will.

-It's quite a good fun dish to eat.

-Yeah.

Charlie's taking a massive gamble with presentation

by serving his mutton kebabs in a polystyrene box,

so his cooking must deliver.

We know doner kebabs as simplicity.

There's a lot to do when you start doing dishes like that from scratch.

Charlie could potentially go down big time with this dish.

He's got to be so on the ball.

The main event is under way.

Charlie's prepping his ribs, one of the three cuts for his kebab.

He's confident his dish will have the upper hand.

So, you two, miserable pair,

no fun to your main courses.

You do remember we're cooking for Comic Relief?

You could have the gimmick, but the gimmick only works

if the food is good.

They are going to be judging us on comedy as well.

It's been a massive consideration on my part.

I've not thought much about that.

The bottom line is I can't do it, I don't know how to do it.

If I tried, I would crash and burn.

I don't want to crash and burn on the Great British Menu.

-Why did you look at me when you said that?

-I didn't mean to.

Charlie is the only one bringing humour to this dish.

I'm in the lead so far and my food hasn't been funny,

so I'm going to keep doing what I do and hopefully get high scores.

Stephanie's also jettisoned gimmicks today

with her T- Bone venison.

But as she preps her beetroots,

she's concerned that Jason will think she's gone a flavour too far.

How we getting on, Steph?

Good, Chef. I've got one thing I didn't mention earlier.

-Bluer meat?

-No.

With the beets, I'm actually cooking them. I know I said saffron,

but maybe I gave the wrong impression.

I'm putting a pinch in with golden beetroot juice

and cooking them, you know, just as is.

OK. Good. Cos sometimes you can over-complicate things.

It's making sure that you keep the essence of simplicity,

but at the same time, show me how good you are as a chef.

Time will tell.

Steph - I feel she's got a real lot going on.

About 20 different flavours.

Is it going to blend and work well?

I think we'll wait and see.

For his daring kebab dish,

Charlie has rendered his spicy mutton fat

and having prepped his loin and kidneys,

he's now searing his ribs.

How much research have you done on this kebab, then, Charlie?

Looking at this bad boy,

I've done quite a bit over the years, to be honest!

Next he's grinds mutton

to recreate the all-important doner meat consistency.

-How we getting on, Charlie?

-Not too bad, cheers, Chef.

Do you think this dish is fine-dining enough?

Just because it's a kebab, doesn't mean it can't be fine dining.

I've got a fantastic-flavoured dish.

It might be a bit gimmicky, it might be a bit of fun,

we'll see when you put it together what it really tastes like.

-Cheers, Chef.

-OK.

You know, I'm not really convinced that he's bought my dish.

That's worrying, knowing that me and Steph are close.

I've got to make sure I'm hitting flavour, flavour, flavour.

Colin.

Colin's also determined to deliver on flavour.

Having made his duck sauce,

he's now dicing foie gras for the star feature of his dish.

-What are we up to here?

-I've put some foie gras in there.

Then I'm going to dip that into a gel solution,

which will then form a bubble.

And is that the only fun element of the dish?

-No.

-Have you disregarded the brief?

I have taken the brief into consideration.

It's just, my interpretation is about satisfying eating.

I'd hate to lose points on that, it's just the way I've looked at it.

Colin - this is his chance to stay out in front,

really focused and really pushing himself hard.

Along with going out to win the competition,

the chefs are also taking part in fundraising challenges this year

to raise money for Comic Relief.

To get some fighting spirit for his rematch,

Colin's on his way to a nearby boxing club,

which is supported by the charity.

He's been sponsored by his friends and family to get in the ring.

I really enjoy the physical side of things,

so I want to go see what they're doing

and hopefully I can show them some support

and pick up a few boxing tips.

Hull Saints Boxing Club

is one of 50 grassroots organisations in the local area

to receive a grant from Comic Relief.

Good afternoon, how are you? Pleased to meet you.

Pleased to meet you, Colin.

I'm here today to see what Comic Relief has done for the gym

and I want to raise a bit of money for it as well,

so I need to get in the ring and maybe learn how to spar and box

and things like that.

-Go get your kit on, we'll teach you a few things.

-Thank you very much.

It's time to ditch the apron and don a pair of boxing gloves.

Colin will be going for one round in the ring with the club champ.

But first, some training.

Well done, well done! One, two, three, four, five, six.

Well done, well done.

I'm pooped, I've only been doing five minutes with you.

It's great to see these kids, who are from eight years old,

-coming here, working this hard.

-We've put a lot of work into the gym

to get the gym right and ready. We had to get funds for a boxing ring,

put a new floor in, toilets in.

If it wasn't for people and things like Comic Relief,

the club couldn't run.

Millie, can you do that with Colin for me? Colin.

OK.

They love this sport.

They come in, the friendship...

It teaches you respect, it keeps you fit.

Rather than them sit watching TV or hang around the streets

where it's not doing them any good, it's great for them.

Absolutely great. Brilliant. Well done, Millie.

-How old are you?

-13.

-You're a 13-year-old girl.

You're punching harder than I think I can punch.

What drives you to come here?

I've got the discipline,

and the work that you have to put in at boxing, it's just...

It makes you want to do it even more.

Brilliant. Yeah. Again.

Before he faces his opponent, Colin's want to know

if his duck main course is a knockout.

It's basically a part of my dish

that I'm doing, and it's a duck breast.

So I'd love you guys to have a try.

The flavours are really coming through. Very succulent.

-Thank you very much. Thank you.

-Can I have the last one?

-You can.

Protein. Make the most of it. Make the most of it.

It's the nicest meat I've tried. And I've tried a lot of food.

And that was gorgeous, yeah.

Confident he's got the winning dish,

it's time to show he's got what it takes in the ring.

Coming here, this is a boxing match.

It's all about fighting spirit and that's what I need.

With my cooking competition, it's a rematch.

Coming back champion, I need to win again.

Touch gloves, step back and off you go.

BOYS CHEER

And time.

Well done, lads. Well done. Well done.

Big round, lads.

All you need to do, Colin, when you defend your title, be calm.

Just be relaxed, have fun while you're doing it.

I think you'll be a top champion, mate.

It's great to see what Gordon does here.

He's taught me how to keep fighting for the championship

and I'm going to take that on board with my competition

and hopefully I get to the banquet again this year.

Back in the kitchen, the fight continues.

So, guys, in a boxing ring, which one of you two

would knock out the other, do you think?

Well, there'd be no chance he'd be able to knock me out.

Good stuff.

Having made her buttermilk gels to accompany her T-Bone venison,

Stephanie's coating her blue cheese and potato balls in brioche and herbs

before deep-frying.

A confident Colin's getting technical with his duck leg,

which he's vac-packing in duck fat and then letting rest.

He's also getting inventive with his duck skin, which he's diced

and fried with spices, and Jason's intrigued.

So what we got there, Colin?

Duck skin. So I have taken the skin off, I've crisped it up.

Then I'm going to sprinkle that back over,

so you've got a crouton crust over the duck.

-That's the duck skin there?

-Yeah.

OK.

Putting the skin back on top in a crumb form,

that'll add more textural dimension to the dish.

It'll be interesting to see how he pulls it off.

Across the kitchen, Charlie puts his mutton loin in a smoker.

Desperate not to remain in last place,

he hopes his unique take on a common kebab will win him points.

Where we up to, Charlie?

I'm just on knocking up my pitta bread dough now.

Will you be able to do this for a large number of people,

-if you get through?

-Yeah.

There's so many elements which are in-advance cooking,

which you're only just finishing last-minute.

It's all getting rested down

in really nice-flavoured fat anyway, so...

So you're resting absolutely everything in fat?

It's more to help that flavour, get it locked into the meat.

Charlie is talking about this being, like, you know,

everything from a doner kebab.

I want my meat to be beautiful and tender and rich,

not full of fat and grease.

Colin's preparing to plate up first.

He puts his foie gras bubbles in duck stock to get them warmed through.

Colin, you're looking a bit under pressure there, lad.

Pulling it all together is important for you,

to make sure you maintain that lead.

It's a quick dish, it's all last-minute.

Colin begins bringing it all together,

searing off his duck leg confit and duck hearts,

when disaster strikes.

BLEEP. BLEEP.

-BLEEP

-it.

What's happened there, Col?

The sauce came too hot

and it's melted the gel that surrounds the foie gras.

-CHARLIE:

-Is the rest of it coming together, mate?

-Yeah, thank you.

Is that going to be the advantage that Charlie and myself need?

Let's hope so.

Colin will now have to plate up with one of his key ingredients missing.

First, he swirls turnip-top puree onto his plate

and then adds white cabbage.

You're pushing a bit on time there, Col.

Next, the duck leg confit,

a scattering of blackberries follows, and a garnish of edible flowers.

Finally, it's a quick dip of crispy croutons for the duck breast,

which completes his plate.

So, all gone to plan?

No. Not at all. My bubble burst.

It's still a good dish, I'm sure it eats still very well.

Let's go taste it.

So, the breast.

Are you happy with the texture of the duck?

I think if I'd given it another five or ten minutes resting

-it would have been even softer.

-Mm-hm.

-CHARLIE:

-I'm not getting titillated.

It's what you expect, but it's not more than what you expect.

I like the skin on top, it just gives a nice saltiness to the duck.

The turnips are a good combination with it.

The baby turnips are lovely, aren't they?

Happy with what the blackberries bring to the dish?

Very much so. If anything I like them. I think it's quite refreshing

because it is a rich dish and it just lifts it.

-And what's the green puree?

-It's just turnip. Turnip tops.

I've got some vinegar in there, so it's got that acidity.

The breast could have been cooked a little bit less, do you think?

-Yep.

-Yeah.

This is a beautifully-cooked dish,

but it's not the wow from Colin we expect.

It's a Colin under pressure bursting-his-bubble dish.

Where do you think the Comic Relief brief comes into that?

I wouldn't know how to make this dish funny.

I tried and my bubble burst, so yeah, it is what it is, I'm afraid.

OK.

No, it's a disappointing one for me.

You know, I try and be a perfectionist

and anything less than that is a disappointment.

With Colin's less than perfect performance...

there's a new mood of determined opportunity in the kitchen.

I think this is now crunch time for me and Steph,

this is our round for the taking, I think.

First to step up to the plate is Stephanie.

Her seared venison T-bone steak is glazed in a winter savory sauce,

before leaving it to rest.

She then turns her attention to her plate,

a sprinkle of nuts followed by the poached beetroot and pear.

Her fried blue cheese herb balls are plated next,

followed by the venison steak.

And to finish, a garnish of buttermilk gel and watercress.

-Happy, Steph?

-This is how I wanted it presenting.

I just wish I had a bit more time to let the meat rest.

We talk about the humour, the humour being...?

On this course there is no humour at all.

This is my serious game for a serious event, really.

OK.

Tower!

Yeah, it's slightly over.

I rushed it, Chef, I can't pretend I didn't.

It's beautifully cooked but then you've got to allow it

that ten minutes or so just to soften and relax a little more.

But the flavour's very good.

-This is the...?

-The blue cheese potato.

Are you happy with the shape of that?

It still held its shape for the presentation

but it's a bit soft, isn't it?

-And what's the coating?

-Just some fresh herbs in a brioche.

Happy with the flavour of the blue cheese?

I love that flavour of blue cheese.

It's actually very nice.

-Blue cheese.

-I didn't think it would work.

I like that, it's something I do myself a lot.

The blue cheese and the pears... is a classic. It works.

And what does the buttermilk gel bring to the party?

It's another flavour to add on that is a good flavour.

The buttermilk gel, what is its purpose on there?

The buttermilk and all these other flavours

and the strong flavours of pear, it is lost.

I wouldn't have put it on, really.

If you could change anything on the dish, what would you change?

How I cooked my steak, because I rushed it and I'm gutted.

I think Jason liked the dish, he seemed to, but I hope...

I hope it's OK.

Last to plate up with his adventurous kebab concept is Charlie.

He's made his tomato and chilli sauce.

Can I get a yellow board, please?

Next, he places his smoked mutton loin onto the griddle pan...

and his pressed donor meat in a pan to fry,

along with his kidney shish kebabs.

Oh! I can't say it myself, it does smell good.

His loin and kidneys are left to sit in the spicy cooking fat,

and the ribs are taken out for slicing.

There's been two slip-ups. At the minute I'm pushing hard.

It smells like a night on the tiles, it really does.

It smells like a kebab shop!

Woo-hoo!

Finesse!

It's time to plate up in takeaway style.

First, the salad of cabbage and carrot,

then followed by the chopped donor.

He slices mutton loins and places them in the box,

along with the ribs and kidney shish kebabs.

Finally, he ladles in the tomato and chilli sauce

and a garnish of salad leaves.

-Happy?

-Yeah.

It smells like a doner kebab.

Give it a go, yeah? Do you want to bring it?

I've never seen food presented like this.

Yeah, I'm shocked.

-Interesting presentation.

-Yeah.

This is... God.

I wouldn't have the nerve. Would you?

It looks like it's been thrown in.

-It's crispy. They're supposed to be like pockets, right?

-Yeah.

-But they're more like crackers.

-Mm.

Mutton shish kebab.

Mmm. Do you think it's too strong?

No, not really.

I like the smokiness.

I quite like that. But the meat is, sadly, undercooked.

And the kidneys?

-Are they cooked properly?

-Mm.

The kidneys are a bit under, aren't they? Flipping heck, they're...

-I can't eat that.

-No.

-When they're undercooked, they smell very urinal-y.

-Yeah.

And the ribs?

-Tender enough for you?

-I do think they need to be a lot tenderer.

The kebab meat, I think it's a little bit dry,

maybe I need to go a degree or two less.

He's put a lot of effort into this and...

it's kind of wasted.

If there's anything you could change about the dish, what would it be?

I'd like to give the lamb longer cooking.

The bread's something I'd like to address.

In the bag, with the lid shut,

it shuffles around a little bit, so the presentation is lost.

This is not Charlie at his best.

It's one of the worst things I've seen in a while, to be honest.

It's terrible.

Well, can't say that went too well.

But I think it's a hard one for all of us, really.

-I think each one of us...

-Yeah.

..had a bit of a hiccough, so it's been a hard day. Really hard day.

Well, guys, we'll get straight into it.

I wanted to be able to pull a ten out of my pocket for this,

but I'm afraid it's not going to happen.

I think at some point

all of you either undercooked or overcooked your meat.

Colin, for your duck and turnips...

the duck leg was cooked perfectly, I thought the flavour was beautiful.

The turnip puree was just delicious.

You were disappointed about the foie gras bubbles.

I've got to be honest, I wasn't.

The breast was a little bit overcooked.

It made me smile internally,

but did it hit the brief of making me smile on the outside?

Steph...

for your Behind The Fun Lies Some Serious Game, I like the title.

The sauce was fantastic.

Great flavour in the vegetables, you didn't detract from the beetroot

and I was completely worried about that and they tasted great.

I didn't like the buttermilk.

What's wrong with just a nice little bit of creme fraiche

-or something, if it's acidity you want in the dish, you know?

-Yeah.

And, unfortunately, the venison was overcooked.

Charlie, for your Night On The Tiles,

you achieved what you were trying to achieve.

You said the doner meat was overcooked, I thought it wasn't.

-But...

-It didn't look...

Yeah. It just looked a mess in the box.

The ribs were a little bit chewy, the pitta bread was like a cracker.

And the kidneys, which I thought were undercooked, you know?

I think you've got to put a lot of work into that dish, to be honest.

If you serve that to me in a one, two-star restaurant,

I wouldn't pay the bill.

Down to the scores.

Colin, for your duck and turnips, the score I'm giving you is...

..a seven.

Steph, for your venison...

..I'm going to give you...

..a six.

Charlie, for your kebab...

..I'm going to give you...

..a four.

You two guys, you've got it all to play for.

There's still only a few points in it.

Colin, don't rest on your laurels. I want to see fighting spirit.

See you later, guys.

-Well done, Chef.

-Well done, big boy.

Here we go.

So, returning champion Colin is still in the lead with 23 points.

Stephanie's in second place with 19 points

and Charlie's sitting in third with 16.

I'll give it everything I've got,

I'll try and really pull this one out the bag

and, you know, pray to the gods that Steph completely stuffs hers up.

I can empathise with how Charlie is feeling at the minute.

But this seems to be my year

and I really want to get in that last day.

Tomorrow, the competition continues with dessert...

If I'm going to go out today, let's go out on a flipping top score.

..frustrations run high...

BLEEP!

..and it's a fight to the finish.

I think we're a long way off the final banquet, Chef.

..as one of Britain's finest chefs is sent home.

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