0:00:02 > 0:00:06It's been a hard-fought rematch on Great British Menu.
0:00:06 > 0:00:08I hope you don't deliver, chef!
0:00:08 > 0:00:12With determined returning chefs Charlie Lakin and Stephanie Moon...
0:00:12 > 0:00:13Finesse!
0:00:13 > 0:00:17..snapping at the heels of returning champion Colin McCurran.
0:00:17 > 0:00:20- No chance you'll be able to knock me out.- Ooh!
0:00:20 > 0:00:25The prize, to cook at a special banquet celebrating 25 years of Red Nose Day.
0:00:25 > 0:00:29Yesterday's dessert course was a battle for survival
0:00:29 > 0:00:34between Stephanie and Charlie, that saw Charlie leave the competition
0:00:34 > 0:00:36and Colin score a perfect ten.
0:00:36 > 0:00:41At last, Colin, you give in to the Comic Relief brief!
0:00:41 > 0:00:45Today, Colin and Stephanie will go head to head for the last laugh.
0:00:45 > 0:00:47I don't think I'm the one who's stretched today.
0:00:47 > 0:00:51Backstage, the judges are expecting nothing short of perfection.
0:00:51 > 0:00:54Colin - complicated, theatrical.
0:00:54 > 0:00:59- It can go wrong.- Must be nervous. She is up against a banquet winner.
0:00:59 > 0:01:02And making sure the food has fun as well as flavour
0:01:02 > 0:01:06is legendary television and radio comedian Tim Brooke-Taylor.
0:01:06 > 0:01:09Absolutely, scrumptious!
0:01:09 > 0:01:13The food must deliver gastronomic and breath-taking excellence.
0:01:13 > 0:01:14Prue!
0:01:14 > 0:01:17And make the judges laugh.
0:01:17 > 0:01:21Today, it'll be exit stage left for one of Britain's finest chefs.
0:01:21 > 0:01:24There can only be one person who goes through
0:01:24 > 0:01:27and I'm sure you wish to know who it is.
0:01:37 > 0:01:44After a hard-fought week, returning chef Stephanie has achieved her goal of reaching the judges' chamber.
0:01:44 > 0:01:47- Morning, Colin.- Morning, Steph. How are you?- Good! Ready for...
0:01:47 > 0:01:51- climbing a mountain today, looking at those scores.- Anything can happen!
0:01:51 > 0:01:56The fourth judge is marking on humour and that could be my trump card.
0:01:56 > 0:01:59- We'll see. It's going to be a challenge.- Bring it on!
0:02:01 > 0:02:04Returning champion Colin McCurran has led the way all week
0:02:04 > 0:02:07with technical, cutting-edge cooking.
0:02:07 > 0:02:11After smashing through yesterday, he's determined to defend his title.
0:02:11 > 0:02:14I'm back cooking for the judges. It feels great.
0:02:14 > 0:02:17But third-time returner Stephanie is just as resolute
0:02:17 > 0:02:21and she's hoping her witty, playful dishes will take her all the way.
0:02:21 > 0:02:24I love a good laugh. This year, I've really nailed it.
0:02:24 > 0:02:27I'm going all out for a great score!
0:02:29 > 0:02:32Judges Oliver Peyton, Prue Leith and Matthew Fort
0:02:32 > 0:02:35know which chef is cooking which menu this year.
0:02:35 > 0:02:39They're also finding out how the competition has gone for the chefs in the week.
0:02:39 > 0:02:43- There's a big gap between these two. - There is, I'm sorry to say.
0:02:43 > 0:02:46She's got a lot of work to do.
0:02:50 > 0:02:53The chefs will need to have more than one great course,
0:02:53 > 0:02:57as the judges are scoring every dish to determine the winner.
0:02:57 > 0:03:03- Hi, Colin!- How are you? - Are you feeling relaxed, in control? - In control, but maybe not relaxed.
0:03:03 > 0:03:09- And, Stephanie, you've got a bit of a way to go, haven't you?- I have. Hopefully, third time lucky.
0:03:09 > 0:03:12Come on. Leave them in peace.
0:03:16 > 0:03:20- There were different, seeing the judges there. - Oliver ate a lot of my corn bread!
0:03:20 > 0:03:23- Do you think he enjoyed it? - I don't know. He had a few.
0:03:23 > 0:03:27But I noticed on the way out a little bit went in the bin.
0:03:28 > 0:03:33There's a massive gulf in the numbers that Jason gave to Colin and to Stephanie.
0:03:33 > 0:03:37I hope that corn bread is no reflection of her cooking today.
0:03:37 > 0:03:40She'll have to crank it up a couple more gears.
0:03:40 > 0:03:45It doesn't really matter what her marks are up till now. What matters is what WE give them.
0:03:45 > 0:03:48And her titles are funny... I have great hopes for her.
0:03:48 > 0:03:55Returning champion Colin is desperate to reach the final banquet with a technically complex starter
0:03:55 > 0:04:00of tomato gazpacho mousse that scored seven in the week.
0:04:00 > 0:04:05- Colin, how are you feeling? You're first up today.- Focused is the word.
0:04:05 > 0:04:07That's fair enough.
0:04:08 > 0:04:12My starters definitely got a sense of humour in it. How about yours?
0:04:12 > 0:04:16- I've taken a more subtle approach. My red noses are on the plate.- Ooh!
0:04:18 > 0:04:22I do think my starter is more of a gutsy belly laugh than Colin's.
0:04:22 > 0:04:28Today, fourth judge and comedy actor Tim Brooke-Taylor will be making sure the dishes are witty
0:04:28 > 0:04:31as well as gastronomic.
0:04:31 > 0:04:34Are you a goodie-goodie-yum-yum?
0:04:34 > 0:04:38- I do like my food. - I do think this year's brief poses particular problems.
0:04:38 > 0:04:41Cooking at the highest level is a serious business,
0:04:41 > 0:04:46and to bring humour into that as well is a bit of a culture clash.
0:04:46 > 0:04:48I can see that, yes.
0:04:48 > 0:04:51Colin's hoping his starter will hit the brief.
0:04:51 > 0:04:54He dips his gazpacho mousse in liquid nitrogen,
0:04:54 > 0:04:57then hot tomato gel.
0:04:57 > 0:05:00It's going to be a tough day. There'll be a lot of emotions.
0:05:00 > 0:05:03I do feel sharp and on my game.
0:05:03 > 0:05:06I hope to give you a good run for your money.
0:05:06 > 0:05:10Colin's starts his plate with a smear of cod brandade,
0:05:10 > 0:05:13a salad of colourful heirloom tomatoes follows,
0:05:13 > 0:05:15then on goes his faux gazpacho tomato.
0:05:15 > 0:05:19The dish is finished with nasturtium leaves and borage flowers.
0:05:19 > 0:05:22- Nice flowers, chef.- Thank you.
0:05:22 > 0:05:25- Are you feeling the pressure, Colin? - I am, yeah, feeling the pressure.
0:05:33 > 0:05:37PRUE LAUGHS You thought you were getting soup!
0:05:37 > 0:05:40Ah, inside... This is very clever.
0:05:40 > 0:05:42Breathe, Colin, breathe!
0:05:43 > 0:05:46I can't take it any more!
0:05:47 > 0:05:53- This is just delicious.- Beautiful. The gazpacho in the middle is great.
0:05:53 > 0:05:57- Do you think it's funny? - It's better than that, it's tasty!
0:05:57 > 0:05:59- It's absolutely delicious. - It's a good joke.
0:05:59 > 0:06:05It's not a ho-ho-ho joke, but it's a nice, smiley, "Yes, I'll have a second helping!" joke.
0:06:05 > 0:06:09So how are you feeling, Colin? We had the same score on the starter.
0:06:09 > 0:06:11These judges are going to love the comedy side of yours,
0:06:11 > 0:06:15- so, you know, that is a concern for me.- Yeah.
0:06:15 > 0:06:21This is the most delicious really gazpacho flavours, but so clean and pure.
0:06:21 > 0:06:25But why would you put cod brandade in a gazpacho?
0:06:25 > 0:06:28- It goes perfectly beautifully well with the...- It's delicious.
0:06:28 > 0:06:30Absolutely scrumptious.
0:06:30 > 0:06:33I love the fact that they all mix together so well.
0:06:33 > 0:06:37You're not tasting one thing at any time and that's very clever.
0:06:37 > 0:06:41- I'd like it all over again. - Ah, second helping, please!
0:06:41 > 0:06:44Stephanie's up next with her starter.
0:06:44 > 0:06:49Her "Why did the chicken?" dish, includes a chicken oyster lollipop,
0:06:49 > 0:06:53a barbecue-glazed winglet on corn bread and herb dumplings,
0:06:53 > 0:06:54floating in a chicken consomme.
0:06:54 > 0:06:59One of Jason's comments about my consomme was that it wasn't clear enough.
0:06:59 > 0:07:01- Yeah?- Have a look at this, chef.
0:07:01 > 0:07:05- Oh, yeah.- Tell me what you think. - It's very, very clear.
0:07:07 > 0:07:13Consomme's a lot clearer. It's a vast improvement, so, yeah, this competition's getting closer.
0:07:14 > 0:07:17Stephanie starts her plate with veloute-filled eggshells
0:07:17 > 0:07:20and places her oyster lollipops inside.
0:07:20 > 0:07:21- How's it going, Steph?- Good!
0:07:21 > 0:07:24She pours her consomme into egg-shaped glasses,
0:07:24 > 0:07:28adds herb chicken dumplings and tops the consomme glass with a crispy chicken skin.
0:07:28 > 0:07:34- Your consomme's looking fantastic. - Only took a day to get it right! - Rather than a pint of stout.
0:07:35 > 0:07:39Everything's so fragile and precarious, isn't it?
0:07:40 > 0:07:43- Imagine this at the banquet. - Eh, all right, all right!
0:07:43 > 0:07:46But it is funny.
0:07:54 > 0:07:58- Ah, road kill? - I suppose so. I don't really get it.
0:07:58 > 0:08:00It must have been run over by a mobile kitchen.
0:08:00 > 0:08:03Do you think they'll see the humour side - chicken in the road?
0:08:03 > 0:08:09- Definitely.- It's obvious, isn't it? - If they don't see that, they're not the people I think they are!
0:08:09 > 0:08:12Mm, that's delicious! Mm!
0:08:12 > 0:08:14- This is very good cooking. - There's good tastes here.
0:08:14 > 0:08:18I love the fact that she's got all these tastes and she's used it
0:08:18 > 0:08:21telling us the story of the chicken who crossed the road.
0:08:21 > 0:08:25It's a very clever idea, beautifully done. This is absolutely...
0:08:25 > 0:08:28I'm going to use the word "scrumptious" again here.
0:08:28 > 0:08:33It's fantastic consomme. It's so clear and such deep flavour.
0:08:33 > 0:08:37That consomme was probably one of the best consommes I've ever made.
0:08:37 > 0:08:38Very nice.
0:08:38 > 0:08:43What about the corn bread? Sits a bit heavily with everything else.
0:08:43 > 0:08:48I think she's done a great job. She's off to a flying start. We're in for a good day.
0:08:48 > 0:08:53It wasn't the chicken's lucky day, fair enough, but it's delicious.
0:08:56 > 0:08:59In the kitchen, the chefs are under way with their fish courses -
0:08:59 > 0:09:02a dish Colin got a nine for in the week.
0:09:02 > 0:09:07So, Colin, anything to change on this dish. I mean, a fantastic score.
0:09:07 > 0:09:09- I presume you're not changing anything.- No, nothing to change.
0:09:09 > 0:09:13To perfect it more, just a touch more dry ice.
0:09:13 > 0:09:16- Yeah.- Er, and do it last minute.
0:09:16 > 0:09:20Colin's determined to create a spectacle with confit salmon,
0:09:20 > 0:09:24cockles and mussels set off with an intricate sea rock,
0:09:24 > 0:09:26infused with Japanese flavours.
0:09:26 > 0:09:29But, already, there's a problem.
0:09:29 > 0:09:32- Erm, Chris!- BLEEP!
0:09:32 > 0:09:35- Hello! Can you get- BLEEP! - Excuse me!
0:09:35 > 0:09:39His dashi jelly starfishes have been left in the chiller too long.
0:09:39 > 0:09:44Chris, can you take my things out of the moulds and put more gelatine mousse in there?
0:09:44 > 0:09:46With the dashi jelly, please.
0:09:46 > 0:09:48Is everything OK, Col?
0:09:48 > 0:09:52Just a bit over on my gelatine. I need to reset them.
0:09:52 > 0:09:57Colin's under pressure. You've heard him raise his voice. I've seen him run. He's feeling it.
0:10:00 > 0:10:04Colin starts his plate with a hessian sack and tops with mussels.
0:10:04 > 0:10:09A quenelle of salmon tartare follows, along with steamed cockles.
0:10:09 > 0:10:13While he pan-fries his salmon, he tries to save his starfish jellies,
0:10:13 > 0:10:16which still aren't set.
0:10:16 > 0:10:19At the pass, mussel stock and dry ice are mixed
0:10:19 > 0:10:22to create the final spectacle.
0:10:23 > 0:10:25Thank you.
0:10:25 > 0:10:30But as the plates go out, Colin's concerned they may crack.
0:10:30 > 0:10:34Too much dry ice, I think. Starts to buckle the plastic.
0:10:34 > 0:10:37- Duh-da-da-duh! - What's that rag doing here?
0:10:37 > 0:10:40It's all been washed up.
0:10:40 > 0:10:43It's washed up, Oliver. Where's your romance?
0:10:43 > 0:10:47This rock is just so beautiful with all its encrusted barnacles on it.
0:10:47 > 0:10:51The mussels are cold which is always a bit of a shock.
0:10:51 > 0:10:53Especially when you've got smoke coming out underneath them.
0:10:53 > 0:10:57How do you feel about your fish dish being there in the judges' chamber?
0:10:57 > 0:11:01- I'm a bit concerned about the plates buckling.- Yeah.
0:11:01 > 0:11:05It's so frustrating when you put all this work in and that can happen.
0:11:05 > 0:11:08- Beautifully cooked fish. - But is it funny, Prue?
0:11:08 > 0:11:13No, it's not funny. It's just delicious. This is quite funny, the jelly starfish.
0:11:13 > 0:11:18- It makes me laugh looking at it. - There's a lovely journey on the palate of different flavours.
0:11:18 > 0:11:23- There's a lovely sweetness on it. - These little pea flowers taste delicious, don't they?
0:11:23 > 0:11:27- Ugh! Leakage! Ugh! - Oh, my God! Mine's started leaking.
0:11:27 > 0:11:32I think we have a serious problem with these dishes. Yours is as well.
0:11:32 > 0:11:34He has to have rethink. It won't do.
0:11:34 > 0:11:38I hope they enjoy it and can oversee the buckled plates.
0:11:38 > 0:11:43You're not worried they'll see you as a one-trick pony on the dry ice front?
0:11:43 > 0:11:47I am a one-trick pony. I stick to what I do best and that's it.
0:11:47 > 0:11:51It's not making me laugh, but I am finding it strangely delicious,
0:11:51 > 0:11:57which I don't tend to like with salmon and things like that. It's got lots of little tastes.
0:11:57 > 0:12:02- I think Tim's a bit of a dark horse. - A piece of dark horse would be delicious!
0:12:06 > 0:12:09Back in the kitchen, the pressure's on for Stephanie to deliver.
0:12:09 > 0:12:12- This course was my downfall last year.- Yeah.
0:12:12 > 0:12:15I'm hoping for this one to be the star of the show.
0:12:15 > 0:12:19I really worked hard at getting that flavour of crab into that dish.
0:12:19 > 0:12:24- Was it as stressful as this last time?- Surprisingly, I don't think I'm the one who's stretched today.
0:12:26 > 0:12:30Stephanie's serving a crab custard pie with crab wasabi peas
0:12:30 > 0:12:33and a chicory and grapefruit salad.
0:12:33 > 0:12:39Scoring only a six earlier in the week, she's determined to up her game.
0:12:39 > 0:12:41She starts her plate with the salad.
0:12:41 > 0:12:45Next she rolls her crab meat and wasabi balls in pea dust.
0:12:45 > 0:12:47A scattering of viola flowers follows.
0:12:47 > 0:12:52The final touch to her crab pie is a topping of hot lemon mayonnaise
0:12:52 > 0:12:56and an additional lemon wafer to finish.
0:12:56 > 0:12:58Thank you.
0:13:01 > 0:13:06- Oh!- Happy?- The sense of relief every time you send out a dish!
0:13:06 > 0:13:11Now I see! I was a worried this was going to pop straight into our faces.
0:13:11 > 0:13:14PRUE: It's all very pretty, isn't it?
0:13:14 > 0:13:16It's got some wit about it and also absolutely beautiful.
0:13:16 > 0:13:20The surprising mixture of salady decoration
0:13:20 > 0:13:24goes incredibly well with the crab. They're really nice together.
0:13:24 > 0:13:28My only quarrel is that my sauce is so heavily curdled,
0:13:28 > 0:13:31it's like scrambled egg on top.
0:13:31 > 0:13:34- How are you feeling about that? - The hot mayonnaise...
0:13:34 > 0:13:40- Too hot?- Maybe affected it... Maybe a degree too hot. That's the only thing I would have changed.
0:13:40 > 0:13:44I really feel this custard doesn't quite cut the mustard.
0:13:44 > 0:13:46Quite sophisticated though.
0:13:46 > 0:13:52I don't want to under-score this dish. It's a beautiful piece of eating, very well balanced.
0:13:52 > 0:13:56I quite like the little wasabi balls. I think it adds something.
0:13:56 > 0:14:03It does. They go perfectly with the crab. That's what gastronomy is. Excellent, skilful preparation,
0:14:03 > 0:14:07- and then good combinations of flavours and she's done it.- Prue...
0:14:07 > 0:14:11- The custard on top of that crab tart was curdled.- She can get that fixed.
0:14:15 > 0:14:17Time for the main course.
0:14:18 > 0:14:21- Feeling all right, Colin? - Feeling good.
0:14:21 > 0:14:24- Feeling happy about this dish. - I'm feeling happy, too.
0:14:24 > 0:14:29The most amazing comments I've ever had about my food in my life was from Prue Leith.
0:14:29 > 0:14:33- Which course was that?- I think it was main course, actually!
0:14:33 > 0:14:38- Just in time to tell me that. - Just in time to tell you that.
0:14:38 > 0:14:40Two courses have been eaten.
0:14:40 > 0:14:45The judges are reflecting on the menu so far and discussing their scores.
0:14:45 > 0:14:48When I came in and looked at the scores on the blackboards,
0:14:48 > 0:14:53I thought it was a slam dunk for Colin, but it's absolutely not the case.
0:14:53 > 0:14:55I think Stephanie should be over the moon.
0:14:55 > 0:15:00But I think Colin's first dish was an absolute corker.
0:15:00 > 0:15:05Colin really let himself down with that leaky cockle dish. So I reckon they're neck and neck.
0:15:05 > 0:15:08It's very even but I know who's leading in my book.
0:15:08 > 0:15:12- And you're not telling? - Well done, Steph!
0:15:12 > 0:15:14LAUGHTER
0:15:18 > 0:15:22In the kitchen, the chefs are unaware of the judges' comments
0:15:22 > 0:15:26and Colin's up next with his main course of duck and turnips.
0:15:26 > 0:15:30He's banked on his dish delivering on taste more than comedy.
0:15:30 > 0:15:33But to get a good score, he knows the judges are looking for both.
0:15:33 > 0:15:36- Hello!- Hello.- Hello.
0:15:36 > 0:15:38- Let me guess, Colin and Steph. - Absolutely!
0:15:38 > 0:15:41I can tell you, it's very close.
0:15:41 > 0:15:45- Is it?- Just to make you feel even more nervous!- Thank you!
0:15:45 > 0:15:49So far, there's been a lot of thumbs up. Look forward to the next bit.
0:15:49 > 0:15:50Thank you!
0:15:50 > 0:15:57Hearing that from Tim Brooke-Taylor makes me feel a heck of a lot better.
0:15:57 > 0:16:01Yeah, Tim's saying we're neck and neck.
0:16:01 > 0:16:03Yeah, I'm a bit worried.
0:16:04 > 0:16:08But there's no time for Colin to humour up his main course.
0:16:08 > 0:16:14In fact, he's losing confidence in the ONE playful element he has, his foie-gras bubbles.
0:16:14 > 0:16:17I think I'm going to make the decision not to do these...
0:16:17 > 0:16:21- You're not putting the bubbles on? - No. It's so- BLEEP!- stressful...
0:16:21 > 0:16:24- I...- I have to admit chef, you've made the right decision!
0:16:24 > 0:16:28That was last year's brief, not this year's.
0:16:28 > 0:16:31And I was hoping you were going to get slated for it!
0:16:32 > 0:16:37He starts by plating white cabbage on a swirl of turnip top puree.
0:16:37 > 0:16:40On next goes the duck leg confit and baby turnips,
0:16:40 > 0:16:44a covering of crispy duck-skin crumbs for the duck breast,
0:16:44 > 0:16:47and a scattering of blackberries completes the plate.
0:16:47 > 0:16:50There you go, guys.
0:16:56 > 0:16:59- No regrets about the bubble. - No. I think you're right.
0:16:59 > 0:17:02Internally, like Jason, they should be smiling inside.
0:17:02 > 0:17:07Er, er, er... It's not radiating happiness at me, is it?
0:17:07 > 0:17:10You know, it's like, where's the happiness?
0:17:10 > 0:17:13It sounds like a good pud, doesn't it, the Duck and Turnips?
0:17:13 > 0:17:19- Actually, it's cabbage.- Cabbage. - And a bit of turnip.- There's a lovely mellow sweetness to the duck.
0:17:19 > 0:17:24- Aren't they little croutons? - Yeah, croutons of...- Bacon rind? - They're very nice.
0:17:24 > 0:17:28These turnips are absolutely delicious, leaves and all.
0:17:28 > 0:17:31- And the blackberries with it is... - Yes, that's nice.
0:17:31 > 0:17:34I think this is a really nice marriage of flavours.
0:17:34 > 0:17:37I know what those little squares are. They're duck skin.
0:17:37 > 0:17:43There's some very nice elements to this. You could not hope for a better quality piece of duck.
0:17:43 > 0:17:46This is a pleasant, nice, good dish,
0:17:46 > 0:17:50but what's this got to do with Comic Relief? Where's the humour?
0:17:50 > 0:17:52Is there any humour on your dish?
0:17:52 > 0:17:58I've told them there's no humour on my dish. I've said, "Look, this is a serious game."
0:17:58 > 0:18:04- I'm just not very good at that. - But, you know, the brief - that's all about humour, innit?
0:18:05 > 0:18:08I have to say, the duck is absolutely delicious.
0:18:08 > 0:18:13But it's not making me laugh. It's making go, "Mm, nice!" But that's as far as it goes.
0:18:16 > 0:18:21Stephanie's deliberately eschewed humour in her main course of venison
0:18:21 > 0:18:23to reflect the work of Comic Relief.
0:18:23 > 0:18:28She's serving her meat with a winter savoury sauce and blue cheese croquettes.
0:18:28 > 0:18:31But an addition of extra cheese is causing problems.
0:18:32 > 0:18:34BLEEP!
0:18:36 > 0:18:40- How are you getting on? - All right, apart from my potatoes.
0:18:40 > 0:18:44I made a change, put a piece of cheese in the middle.
0:18:44 > 0:18:48And I've just left them in the oven a moment too long.
0:18:48 > 0:18:51Got some fresh ones in the fryer now, as we speak.
0:18:51 > 0:18:57Having saved her croquettes, Stephanie starts her plate with slices of poached, mulled pear,
0:18:57 > 0:19:00which are joined by the T-bone venison.
0:19:00 > 0:19:04She then scatters hazelnuts, salsify, baby beets
0:19:04 > 0:19:06and pickled mushrooms follow.
0:19:06 > 0:19:12Then the blue cheese croquettes. The dish is completed with her winter savoury sauce.
0:19:12 > 0:19:14Even at the pass, he pulls in a blank.
0:19:14 > 0:19:19OK, so there you go, guys. I hope they like that.
0:19:25 > 0:19:27- This is Stephanie, isn't it?- It is.
0:19:27 > 0:19:32- This is "Behind the fun is some serious game". - It's certainly a serious dish.
0:19:32 > 0:19:35- All-in-all, I'm happy with that. - Yeah, yeah?
0:19:35 > 0:19:40- I would have liked to put the other potatoes on, but, you know... - You know it's not humorous,
0:19:40 > 0:19:45- apart from the title, but what do you think? - I think they'll respect that.
0:19:45 > 0:19:50I haven't had a croquette potato for years. I'm loving these! They're good.
0:19:50 > 0:19:54- It's got a little hint of blue cheese. Are you getting that?- Yes.
0:19:54 > 0:19:58- And there are beetroots.- You know, I think the beetroot's lovely.
0:19:58 > 0:20:01Pear, and these little enoki mushrooms.
0:20:01 > 0:20:06There's nothing on can complain about about the quality of the cooking at all.
0:20:06 > 0:20:11I'm slightly saddened by the lack of humour or a nod to humour in the dish.
0:20:11 > 0:20:17I see these little veggies leaping around and playing hopscotch, all having a lovely time.
0:20:17 > 0:20:23But behind is the serious game and I think that's, basically, what Comic Relief is about, the end.
0:20:23 > 0:20:30It's an intellectual concept which you don't immediately get from the plate. But it's delicious.
0:20:30 > 0:20:34I think it has many virtues, but it's not sophisticated or clever enough.
0:20:34 > 0:20:38It's not funny enough. It's not witty enough. It's just jolly nice.
0:20:38 > 0:20:41What should it have then to make it a good dish?
0:20:41 > 0:20:47- My job, frankly, is to criticise it, not to come up with alternatives! - Some constructive criticism!
0:20:47 > 0:20:50Tim, he doesn't believe in constructive criticism.
0:20:50 > 0:20:54He believes in lobbing hand grenades in and seeing what happens.
0:20:55 > 0:21:00Back in the kitchen, Stephanie's fighting her own battle with dessert.
0:21:00 > 0:21:03I've got a lot to do and no time to do it.
0:21:03 > 0:21:08Her grand finale is a raspberry and pistachio oeufs a la neige,
0:21:08 > 0:21:10served on a lemon rapeseed oil biscuit
0:21:10 > 0:21:13and a blown-sugar red nose cloche,
0:21:13 > 0:21:16that Jason said was inedible yesterday.
0:21:16 > 0:21:21- Are these meant to be eaten? - They can eat them, like you can eat a stick of Blackpool rock.
0:21:21 > 0:21:25- It's just for garnish really, is it? - Yeah, it's just a bit of fun.
0:21:27 > 0:21:31Pushing on, Stephanie rolls her meringues for her oeufs a la neige
0:21:31 > 0:21:34in ground pistachio and freeze-dried raspberry powder.
0:21:34 > 0:21:37She starts her plate by spraying melted chocolate
0:21:37 > 0:21:42and pushes out disks of raspberry pate de fruits and white chocolate.
0:21:42 > 0:21:45- Look at this, chef.- Is it working? - Happy days!
0:21:45 > 0:21:48I'm going to give you a run for your money, Colin!
0:21:48 > 0:21:52She layers up the disks on a lemon rapeseed oil biscuit,
0:21:52 > 0:21:55adorned with fresh raspberries and crowned with oeufs a la neige.
0:21:55 > 0:21:58And, finally, the red nose cloche.
0:21:58 > 0:21:59OK.
0:21:59 > 0:22:02Off you go, lads. Yep!
0:22:02 > 0:22:04Are you happy with that?
0:22:04 > 0:22:10- I'm delighted with that desert.- Yeah? - Every single element on that desert, I think, was spot on.
0:22:13 > 0:22:16- It's wonderful! - The excitement is unbearable.
0:22:16 > 0:22:22Given the title of this dish is Raspberry Blower, when it comes off, do we all go...?
0:22:25 > 0:22:26Fantastic!
0:22:26 > 0:22:27Bravo!
0:22:27 > 0:22:29There's something very weird on these plates.
0:22:29 > 0:22:33- It's chocolate. - We have sweet custard.
0:22:33 > 0:22:38- Sweet biscuit, marshmallow, sharp raspberry.- Jelly.
0:22:38 > 0:22:44- I'm really happy that went well. There's nothing more you can do now. - That's it. You're done.- I'm done.
0:22:44 > 0:22:47- Do we like it?- I love it!
0:22:47 > 0:22:51- I think it's terrific. - And the biscuit is so short.
0:22:51 > 0:22:54Perfect. This is highly enjoyable.
0:22:54 > 0:22:57- Perhaps we're meant to eat this chap. - Prue!!
0:22:57 > 0:23:00That was going to be a Christmas present for somebody.
0:23:00 > 0:23:03- It's just sugar. - It looks very pretty.
0:23:03 > 0:23:07My concern about this dish is that so much effort has gone into it
0:23:07 > 0:23:10that I think it could have been more successful.
0:23:10 > 0:23:13I feel it didn't deliver the knock-out blow.
0:23:13 > 0:23:16Oliver, you are such a misery guts!
0:23:18 > 0:23:22Colin's final showdown is a complex take on a tiramisu,
0:23:22 > 0:23:25in the form of Tommy Cooper's fez, which has comedy in name
0:23:25 > 0:23:27and in presentation.
0:23:27 > 0:23:31I got a ten for it. Hopefully, I'll still get the same.
0:23:32 > 0:23:35To plate up, he blowtorches the ringed meringue,
0:23:35 > 0:23:37adds coffee puree and fresh raspberries,
0:23:37 > 0:23:41shavings of white and dark chocolate
0:23:41 > 0:23:44and finishes with his tiramisu fez.
0:23:44 > 0:23:47I think it's perfect is that dish.
0:23:49 > 0:23:53All that's left is the dry ice for his surprise presentation.
0:23:53 > 0:23:55Thank you.
0:23:55 > 0:23:59Hey-hey! Ha-ha-ha! Well done, chef!
0:24:01 > 0:24:04PRUE CHUCKLES
0:24:04 > 0:24:05Just like that!
0:24:05 > 0:24:08I'm excited about this pudding already.
0:24:08 > 0:24:10Yeah. Woah!
0:24:10 > 0:24:12Oh, my goodness!
0:24:12 > 0:24:15- Blimey!- That's terrific.
0:24:15 > 0:24:21- That's very exciting.- He's fulfilled the first part of the brief, hasn't he? He's made us laugh.
0:24:21 > 0:24:25And this, if I may say so, is a PERFECT bit of piping.
0:24:25 > 0:24:29I was looking at thinking that is very, very well done.
0:24:29 > 0:24:33I think the liquid he's poured in is a sort of coffee infusion.
0:24:33 > 0:24:39- I think the judges will like it. - I love the coffee. I don't particularly like coffee in anything.
0:24:39 > 0:24:42- Look at those layers! - It's like a parfait.
0:24:42 > 0:24:46So this bears a passing resemblance
0:24:46 > 0:24:49to my least favourite pudding in the entire universe.
0:24:49 > 0:24:53It wouldn't be tiramisu, would it? I happen to know that's your least.
0:24:53 > 0:24:58- You've put me right to the wire. - Good!- Well, not for me! Not for me!
0:24:58 > 0:25:01The presentation is wonderful. It's witty. It's funny.
0:25:01 > 0:25:04It frightened me it puffed up. There's a taste in there I don't like.
0:25:04 > 0:25:09I'll tell you what it is, Tim. It's the taste of tiramisu.
0:25:09 > 0:25:14Irrespective of Matthew's dislike for tiramisu...
0:25:14 > 0:25:17- I have to say, I'm slightly with him on the tiramisu front.- Hooray!
0:25:17 > 0:25:21- Don't start on the tiramisu... - Sticky toffee pudding, now you're talking!
0:25:21 > 0:25:24The concept is so fantastic. I think it's a winner!
0:25:24 > 0:25:30Cooking complete, all the chefs can do is wait, while the judges consider their final scores.
0:25:30 > 0:25:34TIM: So to start with ten, it's quite tricky to go from there.
0:25:34 > 0:25:38- Come on! I've given that a nine! - It's tense, competitive, stressful
0:25:38 > 0:25:41and one of them has got to lose.
0:25:41 > 0:25:45If I was to go home today, I would be devastated.
0:25:45 > 0:25:48All the hard work would be... It would destroy me.
0:25:48 > 0:25:53Colin's tried to impress the judges with technically challenging dishes
0:25:53 > 0:25:55and has focused on gastronomy more than comedy.
0:25:55 > 0:25:58I've cooked my heart out.
0:25:58 > 0:26:01You know, I think I have given Mr McCurran a run for his money.
0:26:01 > 0:26:06I don't think either chef deserves to lose. I feel it was neck and neck. Both were great.
0:26:06 > 0:26:11Stephanie's opted for a more obvious approach to the Comic Relief brief
0:26:11 > 0:26:15and, eager to correct past mistakes, has this year put more thought
0:26:15 > 0:26:17into the gastronomic elements.
0:26:17 > 0:26:22The only decent thing is to get them in here, tell them who's won and who's lost.
0:26:33 > 0:26:37Stephanie, Colin, a very warm welcome to the judges' chamber.
0:26:37 > 0:26:40- What's it been like out there? - Very stressful. Very tough.
0:26:40 > 0:26:45Well, we have enjoyed some scrumptiously good food.
0:26:45 > 0:26:48And you both ended on, I think, a spectacular high.
0:26:48 > 0:26:52But there can only be one person who goes through
0:26:52 > 0:26:56and I'm sure you wish to know who it is.
0:26:56 > 0:27:02But the winner by a very small margin indeed...
0:27:04 > 0:27:05is...
0:27:07 > 0:27:09Colin!
0:27:09 > 0:27:12- Congratulations, Colin! - Well done, Colin. Well done.
0:27:12 > 0:27:14Well done.
0:27:14 > 0:27:17- How do you feel about that? - I feel sick, nauseous.
0:27:17 > 0:27:22It's been too close for comfort. It could have gone either way,
0:27:22 > 0:27:26I know that full well, coming into the competition. And, today, I was pushed to the wire.
0:27:26 > 0:27:31Now, Stephanie, this is the third time. It cannot be easy for you.
0:27:31 > 0:27:36Well, I think to be beaten by a veteran of the competition... That's good.
0:27:36 > 0:27:41It was only just. Colin, it was your first course, the gazpacho.
0:27:41 > 0:27:46Yeah, I gave it a ten. Vibrant in colour and vibrant in flavour.
0:27:46 > 0:27:48Steph's Raspberry Blower had me laughing.
0:27:48 > 0:27:52And you kept the humour going all the way through, which was terrific.
0:27:52 > 0:27:55Thank you, both, very much indeed. Colin, look forward to seeing you
0:27:55 > 0:28:00- at the next stage of the finals of the Great British Menu. - Thank you very much.
0:28:01 > 0:28:07- Here you go, chef! - You deserve just as much credit. You did a fantastic job.
0:28:07 > 0:28:10- Och! I'm drained. Emotional, isn't it?- It is.
0:28:10 > 0:28:12Yeah.
0:28:12 > 0:28:15I think you're going to do a brilliant job.
0:28:15 > 0:28:20- Steph...- To be honest, this week has been a brilliant week for me.
0:28:20 > 0:28:24It has. You know, it really has and...
0:28:24 > 0:28:28I think you're going to do well. Give us a hug, Colin! Well done.
0:28:28 > 0:28:33- Go for it, man! Go for it.- Cheers! - Drink to that. All the best.
0:28:53 > 0:28:55Subtitles by Red Bee Media Ltd