0:00:02 > 0:00:05Britain's most talented chefs are bringing out their funny sides
0:00:05 > 0:00:08on this year's great British menu.
0:00:08 > 0:00:10IMITATES DONALD DUCK
0:00:10 > 0:00:14This week, three of London and the South East's finest chefs -
0:00:14 > 0:00:15risk taker Matt Gillan...
0:00:15 > 0:00:18If this doesn't set, it's game over.
0:00:18 > 0:00:21- ..technical Adam Simmonds... - I've never been so nervous.
0:00:21 > 0:00:23..and returning contender Tom Aikens...
0:00:23 > 0:00:25- You've worked hard at this. - I have.
0:00:25 > 0:00:27..are fighting for the chance to serve witty,
0:00:27 > 0:00:31playful dishes at a special banquet celebrating 25 years
0:00:31 > 0:00:33of Red Nose Day.
0:00:33 > 0:00:38For yesterday's starter course, Matt took us back to the '70s.
0:00:40 > 0:00:42- Very good. - Adam managed to outwit him.
0:00:42 > 0:00:45- Pigeon with its own lunch and dinner.- Yeah.
0:00:45 > 0:00:49But the highest score went to returning contender Tom.
0:00:49 > 0:00:52- A real master class, I have to say. - Thank you.
0:00:52 > 0:00:55Today, it's the fish course, and the pressure's on Tom and Matt, who
0:00:55 > 0:00:59are both attempting to raise a smile with scallops as their punch line.
0:00:59 > 0:01:03- Matt, what are you doing with your scallops?- I'm cooking mine, Tom.
0:01:03 > 0:01:05I understand you're not cooking yours.
0:01:05 > 0:01:07But has our youngest contestant, Matt,
0:01:07 > 0:01:10bitten off more than he can chew?
0:01:10 > 0:01:12Is it burning? It doesn't smell so good, does it?
0:01:25 > 0:01:27This year's challenge is to raise money,
0:01:27 > 0:01:30raise a smile and support Comic Relief.
0:01:30 > 0:01:33The chefs must create gastronomic masterpieces
0:01:33 > 0:01:36- that are also witty and fun.- Wow!
0:01:36 > 0:01:39They've been inspired by projects throughout the UK
0:01:39 > 0:01:41that use the charity's money to change lives...
0:01:41 > 0:01:44We teach them respect, we teach them to be fit, well-being.
0:01:44 > 0:01:47..and done their bit to raise some much-needed cash.
0:01:50 > 0:01:53Judging the chef's fish courses today is a fearsome former
0:01:53 > 0:01:57champion and seafood expert.
0:01:57 > 0:01:59It is Richard Corrigan.
0:01:59 > 0:02:02I'm looking for a nice piece of fish.
0:02:02 > 0:02:05Beautifully cooked, beautifully seasoned.
0:02:05 > 0:02:08And something to fulfil the brief - a sense of humour!
0:02:08 > 0:02:11The pressure is on Matt, in last place.
0:02:11 > 0:02:15Going into the fish course in third position, not ideal.
0:02:15 > 0:02:19- No, but you're still...- It's pretty tough. It's pretty close.
0:02:19 > 0:02:23- Up for it then?- Raring to go. Can't wait to get into that kitchen today.
0:02:24 > 0:02:27First up is Tom Aikens, a returning contender.
0:02:27 > 0:02:31This is a man on a mission to put a smile on our faces,
0:02:31 > 0:02:33who scored nine for his starter yesterday.
0:02:33 > 0:02:35I am really looking forward to today.
0:02:35 > 0:02:38I've got another few surprises up my sleeve.
0:02:38 > 0:02:40And hopefully I can keep ahead with the score.
0:02:44 > 0:02:46You did well on the last dish yesterday.
0:02:46 > 0:02:47I was very happy with the first course.
0:02:47 > 0:02:50It's always great to be one or two points ahead of the others.
0:02:50 > 0:02:51What are you cooking today?
0:02:51 > 0:02:54Basically, I am doing a marinated scallop dish,
0:02:54 > 0:02:55so they're not cooked at all.
0:02:55 > 0:02:58And with that, I'm doing a burnt apple puree flavoured with
0:02:58 > 0:03:01lemon grass, vanilla and jasmine.
0:03:01 > 0:03:04We've got some pickled cucumber. And then with a little bit of tapioca.
0:03:04 > 0:03:05No cooking whatsoever?
0:03:05 > 0:03:08There isn't as much cooking, there is marinating in the scallops.
0:03:08 > 0:03:11I'm cooking the tapioca, I'm pickling the cucumber.
0:03:11 > 0:03:13Is there anything you're worried about?
0:03:13 > 0:03:15The only difficult part is
0:03:15 > 0:03:18tapioca is always a difficult creature to get right.
0:03:18 > 0:03:19It you overcook it, it's terrible.
0:03:19 > 0:03:22This is going to make people smile. It is going to make people laugh.
0:03:22 > 0:03:25And when they obviously see on the menu hand-dived scallop,
0:03:25 > 0:03:28when they get the dish, the old light bulb will hopefully go on
0:03:28 > 0:03:30and they'll go, "Ah, I get it."
0:03:30 > 0:03:34Tom is determined to hold on to his first place with marinated
0:03:34 > 0:03:37scallops, burnt apple, vanilla and jasmine.
0:03:37 > 0:03:40I like my fish, but overall I like it cooked!
0:03:40 > 0:03:44Raw scallops and flavoured jellies - jasmine, vanilla
0:03:44 > 0:03:45and burnt apple -
0:03:45 > 0:03:48he has got to balance that out very carefully for that to work.
0:03:48 > 0:03:50In second place, is Adam Simmonds,
0:03:50 > 0:03:53a highly technical chef new to the competition.
0:03:53 > 0:03:56His starter scored eight points yesterday,
0:03:56 > 0:03:58despite the fact he left a bone in it.
0:03:58 > 0:04:01With the fish course, I really want to come out on top.
0:04:01 > 0:04:05I think it's a very strong dash and there's no chances of any bone.
0:04:08 > 0:04:10- Adam.- Morning.
0:04:10 > 0:04:14- You must feel gutted about that bone in the pigeon breast.- For sure.
0:04:14 > 0:04:17- And it probably cost me yesterday. - What are you cooking?
0:04:17 > 0:04:21Roasted Scottish langoustine, lovely oysters,
0:04:21 > 0:04:23cucumbers and then a feta cheese,
0:04:23 > 0:04:27- but done in a spherification. - Feta and oyster?
0:04:27 > 0:04:31Something in my head tells me, "Yeah, that sounds good."
0:04:31 > 0:04:35And then oyster bubbles, xanthan, so it's just a natural...
0:04:35 > 0:04:38- Can you just say that again? - This is xanthan.
0:04:38 > 0:04:42- Yes. Never used it. - It just helps hold its bubble.
0:04:42 > 0:04:44- You like your bubbles. - I like my bubbles, yeah.
0:04:44 > 0:04:45Have you fulfilled the brief?
0:04:45 > 0:04:48The humour is about what's on the plate and what you're eating.
0:04:48 > 0:04:53- You're not just going to blow bubbles here, are you?- No, not only bubbles.
0:04:53 > 0:04:57Adam is cooking langoustine and oysters to stay in contention,
0:04:57 > 0:04:59with technical oyster bubbles and feta balls.
0:04:59 > 0:05:03Adam's fish course is quite molecular.
0:05:03 > 0:05:06His feta spherification, it's very technical.
0:05:06 > 0:05:08Can he pull it off?
0:05:08 > 0:05:11In third place, with seven points, is a risk taker Matt Gillan,
0:05:11 > 0:05:14an ambitious young chef who had a poor start yesterday
0:05:14 > 0:05:16and is determined to get back in the race.
0:05:16 > 0:05:20Positioned third, quite a nervous position to be in.
0:05:20 > 0:05:24The boys are ready to fight and I'm ready to fight back.
0:05:27 > 0:05:30- Chef.- Matt. How are you feeling?
0:05:30 > 0:05:33Honestly, I'd prefer to be second or first,
0:05:33 > 0:05:35but two points separates all three of us.
0:05:35 > 0:05:38- Catch that up. - Tell me about your dish.
0:05:38 > 0:05:43The fish course is dive-caught scallops with pickled cucumber.
0:05:43 > 0:05:46I'm going to do and elderberry sponge.
0:05:46 > 0:05:50Last year, a chef done a sponge in a microwave oven.
0:05:50 > 0:05:53- He messed it up last year.- There will be no mistakes with this one.
0:05:53 > 0:05:57I'm going to do an elderflower custard.
0:05:57 > 0:05:59It's a very different dish, you know,
0:05:59 > 0:06:02serving custard and sponge with scallops.
0:06:02 > 0:06:05It will bring a smile to people's faces through different
0:06:05 > 0:06:08flavour combinations, also its presentation, as well.
0:06:08 > 0:06:11- Tommy can do scallops.- Yep. - Tommy can do cucumber.- Yep.
0:06:11 > 0:06:16We all consulted before today.
0:06:16 > 0:06:19Chefs, it's the fish course, it's one of my favourite courses.
0:06:19 > 0:06:22So, I wish you the very best. Great cooking.
0:06:22 > 0:06:26And for some, why bother? No cooking.
0:06:26 > 0:06:28Matt needs a top score for his fish course today
0:06:28 > 0:06:31and is taking a gamble serving seared scallops with
0:06:31 > 0:06:33elderflower custard and elderberry cake.
0:06:33 > 0:06:37Slightly unsure about the whole dish.
0:06:37 > 0:06:41He is in third place, he thinks there isn't a lot in it, but he needs
0:06:41 > 0:06:45to really deliver a strong dish this time to be in the running.
0:06:53 > 0:06:55So, Matt, what are you doing with your scallops there?
0:06:55 > 0:06:58Uh, I'm cooking mine, Tom.
0:06:58 > 0:07:00I understand you're not cooking yours.
0:07:00 > 0:07:02Well, there are elements of mine that is cooked,
0:07:02 > 0:07:03but the scallops are marinated.
0:07:03 > 0:07:06Do you think that's a little bit risky, not cooking the scallop?
0:07:06 > 0:07:10Do you think there's an expectation of a nice pan-fried scallop?
0:07:10 > 0:07:14Well, put it this way, how would you like to pan fry 80 portions
0:07:14 > 0:07:16of scallops as opposed to them being marinated and in the fridge,
0:07:16 > 0:07:18already sliced?
0:07:18 > 0:07:21If it meant I was at the banquet, it doesn't matter.
0:07:23 > 0:07:25Well, I wouldn't want to cook...
0:07:25 > 0:07:28Adam, would you like to cook 80 portions of scallop?
0:07:28 > 0:07:3180 portions of scallops, it could be a nightmare.
0:07:35 > 0:07:37I have stuck to pan frying for my scallops.
0:07:37 > 0:07:41I think it's a much better flavour, but it is always quite nerve-racking
0:07:41 > 0:07:43when you've got the same ingredient as one of the other chefs.
0:07:43 > 0:07:47Determined returning contender Tom is marinating his hand-dived
0:07:47 > 0:07:50scallops in jasmine, burnt apple and lemon juice.
0:07:50 > 0:07:55- So, Tom.- Hi, Richard.- Where are you? - I've marinated the scallops.
0:07:55 > 0:07:57- Spanking fresh?- Spanking fresh.
0:07:57 > 0:08:00Just how I feel. Pardon the pun.
0:08:00 > 0:08:03You decided not to cook the scallop just because...?
0:08:03 > 0:08:07Well, look, there is no way that you could send out 80 portions
0:08:07 > 0:08:11of scallops perfectly cooked in a space of ten minutes.
0:08:11 > 0:08:12No chance.
0:08:12 > 0:08:16- Tom, I'm going to leave you to it. - Thank you.
0:08:16 > 0:08:18There's a lot of pressure in the kitchen.
0:08:18 > 0:08:20I don't think it's ever going to ease off.
0:08:20 > 0:08:22This course is a little bit easier than the first course,
0:08:22 > 0:08:24but it is still going to be a wonderful dish
0:08:24 > 0:08:26and I think it is going to be a clear winner.
0:08:26 > 0:08:29Risk taker Matt has moved on to the comedy element of his scallop
0:08:29 > 0:08:33and elderberry dish - a savoury custard made in a very unusual way.
0:08:33 > 0:08:38- So, you're making your savoury custard in a liquidizer?- Yep.
0:08:38 > 0:08:42I cook it in here. It's just a consistent temperature in here.
0:08:42 > 0:08:46I'll bring it up to 85 degrees. It just sets the egg proteins
0:08:46 > 0:08:49and once we pour it into the moulds, we quickly blast chill it.
0:08:49 > 0:08:51Hopefully it sets in time.
0:08:51 > 0:08:54If this doesn't set, it's game over on this.
0:08:54 > 0:08:56That's terribly risky for competition, isn't it?
0:08:56 > 0:08:59It's risky not taking risks.
0:08:59 > 0:09:03Matt's elderflower custard, it could set, it might not set.
0:09:03 > 0:09:05It could go horribly wrong.
0:09:08 > 0:09:11Technical Adam is tackling the most complicated
0:09:11 > 0:09:13element of his langoustine and oyster fish course,
0:09:13 > 0:09:17something he hopes will bring a burst of humour to his dish.
0:09:17 > 0:09:19This is your feta...? Feta balls.
0:09:19 > 0:09:22So you've got feta cheese, goats cheese, lemon juice.
0:09:22 > 0:09:24No salt cos of the feta itself.
0:09:28 > 0:09:31- Salty milk.- Which goes, I think, really well with the oyster.
0:09:31 > 0:09:35Are these feta balls going to put a smile on people's faces?
0:09:35 > 0:09:38I think they will because it is something that is slightly
0:09:38 > 0:09:39different, playful.
0:09:39 > 0:09:42Were you surprised Tom Aikens didn't do something similar?
0:09:42 > 0:09:45No, because he is doing something similar as Matt,
0:09:45 > 0:09:48so he can't cope with both of us, can he?
0:09:49 > 0:09:54Adam's dish, whether or not it fits the brief, I'm not sure where,
0:09:54 > 0:09:56you know, if there is enough humour in the dish.
0:09:56 > 0:09:59As well as aiming to create witty, playful dishes this year,
0:09:59 > 0:10:02the chefs have gone out of their way to demonstrate how the money
0:10:02 > 0:10:04we raise every year through fundraising
0:10:04 > 0:10:07changes lives here in the UK.
0:10:07 > 0:10:11- I went to see The Choir With No Name.- Why do they have no name?
0:10:11 > 0:10:14Because they had a meeting and they couldn't figure out a name.
0:10:14 > 0:10:16It was really inspiring to see.
0:10:16 > 0:10:21That, obviously, inspired me to try and get a dish to the final banquet.
0:10:21 > 0:10:24Unfortunately, that means one of you two is going home.
0:10:26 > 0:10:29The Choir With No Name is a choir in London's Kings Cross
0:10:29 > 0:10:32for people who have experienced homelessness.
0:10:32 > 0:10:35It is one of over 15,000 Comic Relief funded projects
0:10:35 > 0:10:39across the country, which uses our money to change lives.
0:10:39 > 0:10:43# I'm still standing after all this time. #
0:10:43 > 0:10:47It was started by Marie Benton, who drew on personal experiences
0:10:47 > 0:10:49to help people less fortunate than herself.
0:10:49 > 0:10:51When I first moved to London, I joined a choir
0:10:51 > 0:10:54and it was one of the things that kept me grounded, really.
0:10:54 > 0:10:57I made some really good friends and I had a kind of,
0:10:57 > 0:10:59a sort of really regular social thing to do.
0:10:59 > 0:11:01For me, it had been an enormous help,
0:11:01 > 0:11:04so I thought that was going to be good for our members, as well.
0:11:04 > 0:11:06Try and help people move on with life.
0:11:06 > 0:11:08# I'm still standing. #
0:11:08 > 0:11:10And that is really happening, which is fantastic.
0:11:10 > 0:11:11Well done!
0:11:11 > 0:11:14I've been homeless off and on for most of my life.
0:11:14 > 0:11:17I sort of moved around a bit, tried to go back home,
0:11:17 > 0:11:20but didn't really think or feel like I belonged anywhere.
0:11:20 > 0:11:23I've been singing with the choir for 3 1/2 years now and, you know,
0:11:23 > 0:11:24I love the people here.
0:11:24 > 0:11:26It's sort of like a little family, if you like.
0:11:26 > 0:11:30- I do feel like I've turned a corner in my life.- That's brilliant.
0:11:30 > 0:11:34At the end of each session, they all sit down for a hot meal,
0:11:34 > 0:11:37something choir member Gemskii knows how to appreciate,
0:11:37 > 0:11:40having spent most of her life on the streets.
0:11:40 > 0:11:42I think it is really important to eat together.
0:11:42 > 0:11:44This is definitely the most social thing I do all week.
0:11:44 > 0:11:47And I know there are a lot of people in the choir who, this is
0:11:47 > 0:11:51the only communal moment, and it is for me, as well,
0:11:51 > 0:11:53- most of the time. - So, how was the dinner?
0:11:53 > 0:11:55It was lovely. The best meal I've had all week.
0:11:55 > 0:11:59It feels like a proper family, just sitting down for a meal, you know?
0:11:59 > 0:12:03For me, it has been quite touching - people have come through the door,
0:12:03 > 0:12:05they're all very welcome no matter what.
0:12:05 > 0:12:07It has a big impact on people's lives.
0:12:07 > 0:12:12Inspired by his visit to the choir, Adam decided to put on a special
0:12:12 > 0:12:16lunch and asked his customers to get involved with Comic Relief.
0:12:16 > 0:12:19And who better to entertain his guests then Gemskii
0:12:19 > 0:12:21and Dave from the choir?
0:12:21 > 0:12:25It is not just Adam's paying guests that are in for a treat.
0:12:25 > 0:12:28Eager to get some feedback on his competition menu, Adam has
0:12:28 > 0:12:32prepared the oyster part of his fish course for Dave and Gemskii to try.
0:12:32 > 0:12:35- Have you ever eaten oysters before? - Yes.- Lovely.
0:12:35 > 0:12:37- I've never had oysters before. - You haven't, OK.
0:12:37 > 0:12:39- All in one?- All in one. - All right then.
0:12:42 > 0:12:46That is something else! So good, so good.
0:12:46 > 0:12:47That is really nice.
0:12:47 > 0:12:51Am I going to start feeling slightly amorous in a minute?
0:12:51 > 0:12:54That's...uh...
0:12:55 > 0:12:58Oh, sweetie, it was great, or do I need more?
0:12:58 > 0:13:00You probably need a few more.
0:13:00 > 0:13:03Adam's not only cooking for charity, but singing
0:13:03 > 0:13:06for charity, too, something he hasn't done since school.
0:13:06 > 0:13:08In here, I'm in my comfort zone.
0:13:08 > 0:13:10Out there, I won't be in my comfort zone.
0:13:10 > 0:13:12But it's for charity,
0:13:12 > 0:13:15so, you know, I'm going to do it in the spirit of charity.
0:13:15 > 0:13:16Thank you.
0:13:16 > 0:13:20After a good feed and raising nearly £800,
0:13:20 > 0:13:25it's time for Adam to show just how dedicated to the cause he really is.
0:13:25 > 0:13:29# I'm still standing after all this time
0:13:30 > 0:13:35# I'm picking up the pieces of my life without you on my mind. #
0:13:35 > 0:13:36I enjoyed it.
0:13:36 > 0:13:39Whether I made an idiot of myself or not, I did totally enjoy it.
0:13:39 > 0:13:41So, it was good.
0:13:41 > 0:13:43# I'm still standing! #
0:13:47 > 0:13:51If you've been inspired to do your bit for Comic Relief and you
0:13:51 > 0:13:55enjoy eating out, an easy way to get involved is through Menu Relief.
0:13:55 > 0:13:56Find out more at...
0:14:00 > 0:14:02..and learn about other ways
0:14:02 > 0:14:03to help raise money, too.
0:14:10 > 0:14:13- I heard you did a bit of singing. - Yeah, really badly.
0:14:13 > 0:14:16In the spirit of what it is, it was brilliant.
0:14:16 > 0:14:19But I've never been so nervous.
0:14:19 > 0:14:22Youngest competitor Matt is the one under pressure today,
0:14:22 > 0:14:24trailing behind in third place.
0:14:24 > 0:14:27And the sponge mix for his scallop and elderberry dish
0:14:27 > 0:14:28isn't going to plan.
0:14:28 > 0:14:30What happened?
0:14:30 > 0:14:33I just went to test the sponge and it wouldn't come out of the gun,
0:14:33 > 0:14:37so, um, I had to release the pressure
0:14:37 > 0:14:39and the only way I knew was releasing it
0:14:39 > 0:14:41and it has just gone everywhere.
0:14:41 > 0:14:43- OK, you got rid of it. You started again?- I started again.
0:14:43 > 0:14:45Hopefully, it's the last one today.
0:14:45 > 0:14:48- It is the last thing you need, really, to go wrong.- Yeah.
0:14:48 > 0:14:51I mean, to stay in this competition, you need to do well.
0:14:51 > 0:14:53Yeah, definitely. Definitely.
0:14:53 > 0:14:56Matt has really messed up his sponge.
0:14:56 > 0:14:59It's in the sink, it's in the bin, he's started all over again.
0:14:59 > 0:15:02He is blaming the airgun, but at this stage of the competition,
0:15:02 > 0:15:04he just cannot afford to be making mistakes.
0:15:04 > 0:15:07Something returning contender Tom knows only too well,
0:15:07 > 0:15:11having competed in the Great British Menu kitchen once before.
0:15:11 > 0:15:15Doing things, you know, twice, you know, is not a good feeling.
0:15:15 > 0:15:18Particularly when you're under this amount of pressure.
0:15:19 > 0:15:22Tom is working on an unusual burnt apple oil to go
0:15:22 > 0:15:24with his marinated scallops.
0:15:24 > 0:15:29- Burnt apple, Tom.- Yes, Richard, burnt.- What's in here?
0:15:29 > 0:15:31Basically, I made an infusion of oil with the lemongrass,
0:15:31 > 0:15:32the vanilla and jasmine.
0:15:32 > 0:15:35And then caramelized apples in the oven.
0:15:35 > 0:15:38This is slightly bitter. They have been completely burnt.
0:15:38 > 0:15:40- That's quite different.- Yeah.
0:15:40 > 0:15:44Tom's burnt apple element of his scallop dish is risky.
0:15:44 > 0:15:47If it's too bitter or he puts too much on the plate,
0:15:47 > 0:15:49then it's just going to overpower it.
0:15:49 > 0:15:51Adam has got a risky element of his own -
0:15:51 > 0:15:54the technical feta balls for his langoustine and oyster dish.
0:15:54 > 0:15:58- You are not really into spheres in this and that?- Spheres? No.
0:15:58 > 0:16:01I'd say they're little bit... they're old-school.
0:16:01 > 0:16:04- Old school already? - I'd say so, yeah.
0:16:04 > 0:16:06- So, Adam.- Yes.
0:16:06 > 0:16:08This is dinosaur cooking, yeah?
0:16:08 > 0:16:11- He said it's completely out of date already.- Absolutely, man.
0:16:11 > 0:16:12He says he was doing this ten years ago.
0:16:12 > 0:16:14- Were you?- Absolutely.
0:16:14 > 0:16:17While you guys were still running around in your nappies.
0:16:17 > 0:16:20- So, basically, that's going to form a skin around that.- Yeah.
0:16:20 > 0:16:23- So you have feta that is frozen. - Yeah.
0:16:23 > 0:16:26You sandwich the two together and just drop it in.
0:16:26 > 0:16:29And then what happens is it creates a sealant around it.
0:16:29 > 0:16:32Walking by, the smell of the oyster, that was great.
0:16:32 > 0:16:35Yes. You will have lightly poached oyster and then the bubbles.
0:16:35 > 0:16:37- And then the bubbles.- Yeah.
0:16:37 > 0:16:39Oh, we love some bubbles.
0:16:39 > 0:16:42Across the kitchen, Matt has had to make the sponge
0:16:42 > 0:16:46mix for his scallop and elderberry dish again from scratch,
0:16:46 > 0:16:47and with plating up approaching,
0:16:47 > 0:16:50can't afford to make any mistakes.
0:16:50 > 0:16:51He's about to do the trickiest bit -
0:16:51 > 0:16:54cooking the sponge mix in the microwave.
0:16:54 > 0:16:55How long?
0:16:55 > 0:16:5830 seconds. I'm just going to do a tester on one.
0:16:58 > 0:17:00Dangerous, if it is not cooked enough,
0:17:00 > 0:17:03then it is not going to be cooked, it is going to be raw.
0:17:03 > 0:17:05If it is cooked too much, the proteins in the egg white
0:17:05 > 0:17:08are going to toughen up and it is not very nice mouth feel.
0:17:08 > 0:17:11So, as much as it seems quite easy, it's quite technical.
0:17:11 > 0:17:14I'm presuming that he's using a microwave that he has never
0:17:14 > 0:17:17used before. If it was me, I will be flapping inside.
0:17:17 > 0:17:19I do microwave sponges at work.
0:17:19 > 0:17:21It is quite a difficult thing to pull off,
0:17:21 > 0:17:23particularly under this amount of pressure.
0:17:23 > 0:17:27Oh, that doesn't smell so good, does it? Coming from there. Is it burning?
0:17:31 > 0:17:34- It's not the cake.- Huh? - I think it's the microwave.
0:17:36 > 0:17:37OK.
0:17:39 > 0:17:42'The microwave sponge is a little bit risky,'
0:17:42 > 0:17:45but they've come out nice, so I'm confident that they'll be
0:17:45 > 0:17:47good, they'll carry my dish through.
0:17:47 > 0:17:50Matt's got a bit more time to perfect his sponge as Adam is
0:17:50 > 0:17:52first to plate up.
0:17:52 > 0:17:55He quickly pan fries his langoustine tails before adding them
0:17:55 > 0:17:58to the plate alongside his poached oysters.
0:17:58 > 0:18:01- So...- Then it is time for the moment of truth.
0:18:01 > 0:18:04Will his technical feta balls hold?
0:18:04 > 0:18:05- Happy?- Yeah, happy.
0:18:05 > 0:18:10- A lot of salty elements here.- Yeah, but hopefully, it's balanced.
0:18:10 > 0:18:13He continues with a sprinkling of seashore herbs,
0:18:13 > 0:18:16tops the dish with chefy oyster bubbles
0:18:16 > 0:18:20and pours cucumber essence into a jug on the side.
0:18:24 > 0:18:26I'm sweating.
0:18:27 > 0:18:29The star of your performance?
0:18:29 > 0:18:32- Possibly.- Let's go find out.- OK.
0:18:35 > 0:18:36Chef.
0:18:38 > 0:18:41So, this is just a lightly chilled cucumber essence.
0:18:44 > 0:18:45That is very nice.
0:18:45 > 0:18:48I can taste the cucumber, I can taste the horseradish,
0:18:48 > 0:18:49I can taste the green peppers.
0:18:49 > 0:18:51Beautiful.
0:18:51 > 0:18:55- Where is the humour?- I think the dish is witty rather than humour.
0:18:55 > 0:18:57It is from the sea - oysters, langoustine,
0:18:57 > 0:19:01herbs from the shore of the sea.
0:19:01 > 0:19:03I know he is marrying all the flavours,
0:19:03 > 0:19:06they are all sort of seashore flavours,
0:19:06 > 0:19:09but, where is, you know, the fun, the smile, the wit?
0:19:09 > 0:19:12I don't see where the humour is in this dish.
0:19:14 > 0:19:17Have the feta balls turned out the way you intended them to?
0:19:17 > 0:19:19Yeah, they're probably slightly hard.
0:19:19 > 0:19:21They were in their alginate bath slightly too long.
0:19:21 > 0:19:24- Do you think it works? - You don't, do you?
0:19:24 > 0:19:28There is feta and goat's milk, it goes well with the other flavours.
0:19:28 > 0:19:29It is beautiful, yeah.
0:19:30 > 0:19:32And the oyster bubbles?
0:19:32 > 0:19:34The oyster bubbles were another way of getting the lightness
0:19:34 > 0:19:38of the oysters into the dish rather than the pure eating an oyster.
0:19:40 > 0:19:42To be honest, I'm not a huge fan of oysters,
0:19:42 > 0:19:44- but that's tasty, actually. - Very creamy.
0:19:44 > 0:19:49- Really creamy.- Very nice. But where is the witty part of it?
0:19:49 > 0:19:50That was better than yesterday.
0:19:50 > 0:19:53Obviously, there were a few mistakes yesterday.
0:19:53 > 0:19:55Today, that was ten times better.
0:19:55 > 0:19:58I was very happy with the dish.
0:19:58 > 0:20:02Next up is returning contender Tom and his hand-dived scallops dish.
0:20:02 > 0:20:04And he's got a secret weapon in store -
0:20:04 > 0:20:08a witty ocean floor plate, complete with comedy hand diver.
0:20:08 > 0:20:10So, this is the guy that caught your scallops
0:20:10 > 0:20:13- fresh this morning, yeah? - Yeah. His name's George.
0:20:14 > 0:20:17First on are pickled tapioca pearls.
0:20:17 > 0:20:22Then he adds apple puree wrapped in apple jelly.
0:20:22 > 0:20:26His marinated scallops, blanched cucumber discs
0:20:26 > 0:20:29and pickled cucumber balls.
0:20:29 > 0:20:33Before topping the dish off with burnt apple oil.
0:20:33 > 0:20:36Finally, he pours apple consomme into jugs on the side.
0:20:40 > 0:20:43I used to love Mobil guys, as a child.
0:20:45 > 0:20:49- You've worked hard at this.- I have.
0:20:49 > 0:20:53- Is the proof in the eating? - Of course, always is.
0:20:53 > 0:20:55- Let's go taste, Tom.- Okey-doke.
0:20:59 > 0:21:04- The hand-dived scallop...- It's fun, it definitely fits the brief.
0:21:04 > 0:21:06Will your fellow chefs think this is a little bit gimmicky?
0:21:06 > 0:21:08Not at all.
0:21:08 > 0:21:10I think it is a little too gimmicky
0:21:10 > 0:21:13and it detracts from what this should be.
0:21:15 > 0:21:17Is that tapioca cooked properly?
0:21:17 > 0:21:18Yes, it is.
0:21:18 > 0:21:22- The tapioca feels a bit grainy for me.- It's just slightly underdone.
0:21:22 > 0:21:24Yeah, slightly underdone.
0:21:24 > 0:21:26Do you think the vanilla works in the dish?
0:21:26 > 0:21:30I think the vanilla does work. Burnt apple puree,
0:21:30 > 0:21:34it goes well with the sweet and taste of the scallops.
0:21:34 > 0:21:36- The burnt apple puree... - It's lovely.
0:21:36 > 0:21:41For me, my dish is more vibrant, there's more depth of flavour.
0:21:41 > 0:21:44When you eat this, you're left with acidity in your mouth,
0:21:44 > 0:21:46and that's all you're left with.
0:21:46 > 0:21:48- Has it turned out the way you wanted? - It has.
0:21:48 > 0:21:51It is different, but an interesting dish.
0:21:53 > 0:21:57- Are you intimidated by what you have seen from Tom?- Yeah.
0:21:57 > 0:21:59I think Rich has got a hard task,
0:21:59 > 0:22:02but I would like to think mine is a better dish.
0:22:06 > 0:22:10So, very happy with the dish. Put it up, smiles straight away.
0:22:10 > 0:22:12So, I am very, very happy with that.
0:22:12 > 0:22:16Last to plate up his young risk taker Matt who needs to claw back
0:22:16 > 0:22:17vital points today.
0:22:17 > 0:22:19He sears his scallops
0:22:19 > 0:22:22and starts his plate with savoury elderflower custard.
0:22:25 > 0:22:30Then adds pickled cucumber, his microwaved elderberry sponge
0:22:30 > 0:22:33and a sprinkling of dried miso.
0:22:33 > 0:22:35And seaweed crisps.
0:22:35 > 0:22:38Last on, his centrepiece, a seared scallop
0:22:38 > 0:22:41and his surprise secret weapon.
0:22:46 > 0:22:49Snow globes. Underwater snow globes.
0:22:49 > 0:22:54Captain Nemo had something like this, didn't he? Underwater cities?
0:22:54 > 0:22:55Are you happy?
0:22:55 > 0:22:59- Yeah.- Has that sponge worked out? - Let's go taste it.
0:22:59 > 0:23:00Come on.
0:23:05 > 0:23:07- You fulfil the brief? - Yeah, I think so.
0:23:07 > 0:23:10When that is put down in front of you,
0:23:10 > 0:23:13it creates a bit of interest, some intrigue.
0:23:13 > 0:23:17I think my biggest worry is people picking it up and shaking it.
0:23:17 > 0:23:20I do like the idea of, like, an underwater snow dome.
0:23:20 > 0:23:22- We all played with those as kids. - Yeah, yeah.
0:23:22 > 0:23:25But I mean, if you had greasy hands,
0:23:25 > 0:23:27I think it would be quite difficult, maybe, to pick up.
0:23:29 > 0:23:33- This sponge has fulfilled what it is supposed to do?- Yeah.
0:23:33 > 0:23:36I like the flavour with it. I like the texture.
0:23:36 > 0:23:38I'm not sure where the sponge actually
0:23:38 > 0:23:41- fits into the concept of the dish. - No.
0:23:41 > 0:23:43It didn't need to be there or it didn't add anything at all to
0:23:43 > 0:23:45the dish, apart from being there.
0:23:45 > 0:23:47- Slightly too chewy.- Yeah.
0:23:47 > 0:23:51- Happy with the cucumber? - Yeah. Very happy.
0:23:53 > 0:23:56Try that cucumber, I think the vinegar is quite raw.
0:23:56 > 0:23:59- It is very strong. - That is very strong.
0:24:00 > 0:24:04- Do think that scallop is the right size for the dish?- Yeah, I think so.
0:24:04 > 0:24:08I think it would sit nicely on a four-course menu.
0:24:08 > 0:24:13- Very small.- Yes, I think one scallop is a bit on the small side.- Yeah.
0:24:15 > 0:24:18- Is there anything you would change? - No.
0:24:20 > 0:24:21I was a bit lost, really.
0:24:21 > 0:24:26I think this is a joke that might have gone a bit pear shaped.
0:24:26 > 0:24:28I agree with you.
0:24:30 > 0:24:32So, fish course in the hands of Richard.
0:24:32 > 0:24:35Again, no idea what he's thinking at all.
0:24:42 > 0:24:45- Ecstatic, happy? - Pretty nervous to be honest.
0:24:45 > 0:24:47Both your dishes have been brilliant today,
0:24:47 > 0:24:49so a little bit anxious at the moment.
0:24:52 > 0:24:55There is nothing in it really. It's very close.
0:24:55 > 0:24:56It is very close and, you know,
0:24:56 > 0:24:59the amount of pressure that is in that kitchen,
0:24:59 > 0:25:02for all of us to perform, you know, every course is tough.
0:25:02 > 0:25:04I'm on edge, to be honest, cos I need a good score today.
0:25:13 > 0:25:15Adam.
0:25:15 > 0:25:20Your langoustine, oyster and cucumber essence with feta.
0:25:20 > 0:25:22I loved your whole dish.
0:25:23 > 0:25:25It was incredibly refreshing.
0:25:27 > 0:25:31I had been worried about the feta balls.
0:25:31 > 0:25:34But you surprised me. It worked with the whole dish.
0:25:34 > 0:25:37It certainly worked with the lightly cooked oyster.
0:25:37 > 0:25:38But...
0:25:40 > 0:25:42And it is a big but...
0:25:42 > 0:25:44I couldn't find the humour.
0:25:46 > 0:25:47I think that was missing.
0:25:50 > 0:25:52Tom.
0:25:52 > 0:25:56Your hand-dived scallops was an exceptional dish.
0:25:56 > 0:25:59It hit the brief very well.
0:26:01 > 0:26:03I personally loved the marinated scallops.
0:26:03 > 0:26:04Thank you.
0:26:04 > 0:26:09Normally, I detest flavoured oils and jellies,
0:26:09 > 0:26:13but in your hands, you made them work really well.
0:26:13 > 0:26:17- But... There's always a but. - There's always a but.
0:26:17 > 0:26:20I think there was too much of that burnt apple.
0:26:20 > 0:26:22- OK.- That tapioca,
0:26:22 > 0:26:24I thought that was still a little sandy.
0:26:24 > 0:26:26OK.
0:26:28 > 0:26:34Matt, your scallop, elderflower and cucumber miso.
0:26:34 > 0:26:36That snow globe was a really nice touch.
0:26:38 > 0:26:42It had wit and humour and I think it hit the brief pretty well.
0:26:44 > 0:26:46And it was cooked really well.
0:26:48 > 0:26:49But...
0:26:52 > 0:26:55I just didn't really get it, personally.
0:26:55 > 0:26:58The savoury custard,
0:26:58 > 0:27:02the sponge and the scallop. I felt it was very rich.
0:27:06 > 0:27:08Adam. Your langoustine dish...
0:27:10 > 0:27:11..I'm giving...
0:27:14 > 0:27:15..eight out of ten.
0:27:18 > 0:27:19Thank you.
0:27:19 > 0:27:24Tom. Your hand-dived scallops, I'm giving...
0:27:26 > 0:27:27..eight out of ten.
0:27:30 > 0:27:34Matt, your scallop and elderflower,
0:27:34 > 0:27:36I'm giving...
0:27:39 > 0:27:40..seven out of ten.
0:27:42 > 0:27:45I love your food, the three of yours. Well done.
0:27:45 > 0:27:46ALL: Thank you.
0:27:47 > 0:27:49Well done.
0:27:49 > 0:27:51Well done, boys.
0:27:51 > 0:27:53So, halfway through
0:27:53 > 0:27:56and Tom is still in the lead with an overall score of 17.
0:27:56 > 0:27:58Adam is hanging in there with 16
0:27:58 > 0:28:00and Matt is trailing behind with 14.
0:28:00 > 0:28:03Great score, great comments, I couldn't ask for more.
0:28:03 > 0:28:06Slipping away, slipping away from the guys,
0:28:06 > 0:28:09so I know I have got a bit of a hill to climb.
0:28:09 > 0:28:11We've still got two more courses to go,
0:28:11 > 0:28:13so it's still all to play for.
0:28:13 > 0:28:17Tomorrow, it's the main course, and Matt's got his work cut out.
0:28:18 > 0:28:21I have got a few points to catch up on. It's do or die today.
0:28:21 > 0:28:24But will he make a huge schoolboy error?
0:28:24 > 0:28:26It has got to be hot food, yeah?
0:28:26 > 0:28:30It's no good looking pretty if it's not hot.
0:28:30 > 0:28:32- Have you felt your plates?- Yeah.
0:28:32 > 0:28:34You put it on a cold plate?
0:28:36 > 0:28:39Subtitles by Red Bee Media Ltd