0:00:02 > 0:00:03This year on Great British Menu,
0:00:03 > 0:00:05the nation's most talented chefs
0:00:05 > 0:00:09have been challenged to bring out their funny side
0:00:09 > 0:00:13and create witty playful food that's also a gastronomic masterpiece.
0:00:14 > 0:00:15For a special banquet
0:00:15 > 0:00:18celebrating 25 years of Red Nose Day
0:00:18 > 0:00:20at the prestigious Royal Albert Hall.
0:00:20 > 0:00:25This week three of the south west's culinary heavyweights enter the fray.
0:00:25 > 0:00:27Classically trained Chris Eden.
0:00:29 > 0:00:31Different environment, different kitchen.
0:00:31 > 0:00:34Experimental young gun Peter Sanchez-Iglesias.
0:00:34 > 0:00:36Pressure's on massively.
0:00:36 > 0:00:38And rising star Emily Watkins.
0:00:39 > 0:00:41Bit of a race against time at the moment.
0:00:41 > 0:00:43Today it's the starter
0:00:43 > 0:00:46and with all three chefs being new to the Great British Menu kitchen,
0:00:46 > 0:00:48they're out to prove their mettle.
0:00:48 > 0:00:50The dish just encompasses everything I love.
0:00:50 > 0:00:53Got to get it right, got to get it exactly right.
0:00:53 > 0:00:56But has innovator Peter bitten off more than he can chew?
0:00:56 > 0:00:59I'm trying, man, I'm trying really really hard.
0:00:59 > 0:01:01And when the pressure rises in the kitchen...
0:01:01 > 0:01:03BLEEP
0:01:04 > 0:01:06Emily struggles to hold her nerve.
0:01:06 > 0:01:09Oh God, I'm really, really unhappy with everything.
0:01:24 > 0:01:28Over the past three decades, Comic Relief has changed the lives of millions,
0:01:28 > 0:01:30both at home and around the world.
0:01:30 > 0:01:34And this year the chefs have been challenged to entertain and delight
0:01:34 > 0:01:36with fun, witty dishes.
0:01:36 > 0:01:40- BANG- Argh! - That are also culinary works of art.
0:01:40 > 0:01:43They've gone outside their comfort zones to raise a smile,
0:01:43 > 0:01:46raise money and support Comic Relief.
0:01:48 > 0:01:52This week deciding who will go forward to represent the south west
0:01:52 > 0:01:56is two-Michelin-starred two-time winner of the banquet main course,
0:01:56 > 0:01:59Gloucestershire's own Tom Kerridge.
0:01:59 > 0:02:00Morning, guys!
0:02:00 > 0:02:02You look very nervous.
0:02:03 > 0:02:06Don't be nervous. Just got to cook your socks off and do your best.
0:02:07 > 0:02:09- Right, guys, I'll see you in the kitchen.- Thank you.
0:02:11 > 0:02:16Coming from the south west, the one thing that the area has is amazing produce.
0:02:16 > 0:02:18I'm looking for great ingredients.
0:02:18 > 0:02:21They have to be innovative, creative.
0:02:21 > 0:02:23I'm looking for an element that makes me smile.
0:02:23 > 0:02:26I'm looking for perfect execution of dishes.
0:02:28 > 0:02:30Got one no nuts on the beetroot.
0:02:30 > 0:02:34First up is self-taught young gun Peter Sanchez-Iglesias,
0:02:34 > 0:02:36who together with his brother Jonray,
0:02:36 > 0:02:41heads up the kitchen at award-winning family restaurant Casamia in Bristol.
0:02:41 > 0:02:45Mum and Dad brought us into the restaurant going back 12 years ago.
0:02:45 > 0:02:48And six years ago me and Jonray took over the kitchen.
0:02:48 > 0:02:50We always look at the past and what we're doing.
0:02:50 > 0:02:52And really fun playful dishes as well.
0:02:52 > 0:02:56An experimental cooking style that made Peter one of the youngest chefs in the UK
0:02:56 > 0:02:58to hold a Michelin star.
0:02:58 > 0:03:00I'm massively competitive.
0:03:00 > 0:03:03I'm going to go all guns blazing and hopefully get to the final banquet.
0:03:05 > 0:03:08- What have we got here? - I'm doing a picnic.
0:03:08 > 0:03:11OK. You think picnics are fun?
0:03:11 > 0:03:15- Yeah, definitely.- OK. - Everyone has fun with a picnic.
0:03:15 > 0:03:17OK, so talk me through the dish.
0:03:17 > 0:03:19I'm doing a new potato salad with truffle.
0:03:19 > 0:03:22Using these little baby vine potatoes.
0:03:22 > 0:03:25These are grown off a vine. I'll be cooking it with a bit of clay.
0:03:25 > 0:03:28- Make them taste like they've come from the ground.- Exactly.
0:03:28 > 0:03:30Why haven't we got potatoes from the ground?
0:03:30 > 0:03:33Cos these are sweeter. They are really, really good.
0:03:33 > 0:03:37And then coronation chicken. Making a lovely little mousse out of that.
0:03:37 > 0:03:41Going to roast the skin as well so you get a bit crispy and get that roasted chicken flavour.
0:03:41 > 0:03:44- What are the quail eggs for? - These are little Scotch eggs.
0:03:44 > 0:03:49These are going to be served hot so we have the benefit of that lovely warm, oozy centre
0:03:49 > 0:03:50and then quiche Lorraine.
0:03:50 > 0:03:53So I'm using this Keen's cheddar.
0:03:53 > 0:03:55Seems like there's quite a lot going on.
0:03:55 > 0:03:59It's going to be tough. I'm worried about timing, making sure I get everything done.
0:04:00 > 0:04:03Risk taker Peter is taking inspiration from his childhood
0:04:03 > 0:04:06with a witty take on a nostalgic picnic.
0:04:06 > 0:04:08Coronation chicken terrine,
0:04:08 > 0:04:09Quiche Lorraine mousse
0:04:09 > 0:04:11and a warm, runny Scotch egg.
0:04:11 > 0:04:15He's got a lot to do and not a lot of time to do it in.
0:04:15 > 0:04:17So he's going to have to use his skills and technique.
0:04:17 > 0:04:19To make quiche Lorraine amazing,
0:04:19 > 0:04:21you've got to be a good chef to do that.
0:04:22 > 0:04:25- Lamb now. Behind this I want to go lamb and a bass.- Yes, chef.
0:04:25 > 0:04:28Next is classically trained heavyweight Chris Eden,
0:04:28 > 0:04:31from the Driftwood Hotel in Cornwall.
0:04:31 > 0:04:33He serves modern twists on the classics
0:04:33 > 0:04:36and has found this year's humorous brief tough.
0:04:36 > 0:04:39The food at the restaurant is quite serious.
0:04:39 > 0:04:44Doing it to a way that fits the brief definitely has pushed myself to the absolute limits.
0:04:44 > 0:04:47But at the same time I love a challenge.
0:04:47 > 0:04:49Behind this I want to go partridge, mullet, OK?
0:04:49 > 0:04:52With a coveted Michelin star to his name,
0:04:52 > 0:04:55Chris is confident he has what it takes to go all the way.
0:04:55 > 0:04:59I'm really looking forward to getting into a kitchen and having a good battle.
0:05:02 > 0:05:04OK, chief, what's the name of your dish?
0:05:04 > 0:05:06The dish is duck a l'orange.
0:05:06 > 0:05:08How does this fit the Comic Relief brief?
0:05:08 > 0:05:12It's a classic dish but it's going to be turned on its head.
0:05:12 > 0:05:17The presentation of it is a bit fun. It's playful. It's quirky.
0:05:17 > 0:05:19- Here's some puffed rice. - Puffed rice.
0:05:19 > 0:05:22- Honeycomb.- Honeycomb a little sweet for the dish, you think?
0:05:22 > 0:05:25It is sweet but also as well
0:05:25 > 0:05:28it kind of gives it a texture, a bit of richness.
0:05:28 > 0:05:30I'm going to be making a parfait,
0:05:30 > 0:05:33I'm going to be making a mousse with confit leg through it.
0:05:33 > 0:05:36Obviously oranges is a big part of it as well.
0:05:36 > 0:05:38So there's going to be a jelly and a puree with it.
0:05:38 > 0:05:41OK, so this is a new kitchen. Nervous about that?
0:05:41 > 0:05:44There's lots of elements of this dish I'm really nervous about.
0:05:44 > 0:05:46I've got to be on top of my game.
0:05:47 > 0:05:48Chris is looking to raise a smile
0:05:48 > 0:05:51with a modern twist on duck a l'orange.
0:05:51 > 0:05:55Making duck confit mousse, orange gel and a quirky tin of duck liver parfait
0:05:55 > 0:05:58with a honeycomb topping and sweet brioche toast.
0:05:58 > 0:06:00There's honeycomb, which is very sweet.
0:06:00 > 0:06:03There's puffed rice, there's orange.
0:06:03 > 0:06:05It sounds almost dessert-y,
0:06:05 > 0:06:09so I'm a little worried that maybe the balance might be overpowering.
0:06:09 > 0:06:11There's a lot for Chris to be working on.
0:06:11 > 0:06:13If he gets one of these elements wrong, his dish could be ruined.
0:06:14 > 0:06:19- One chicken, one smoked eel. - Yes, chef.
0:06:19 > 0:06:22Last up is rising star Emily Watkins.
0:06:22 > 0:06:26Italian trained, the ex Fat Duck chef opened her own restaurant
0:06:26 > 0:06:29six years ago at her Cotswolds pub the Kingham Plough.
0:06:29 > 0:06:32It's definitely the biggest challenge I've ever faced as a chef.
0:06:32 > 0:06:34There's no doubt about it, I'm terrified.
0:06:34 > 0:06:38Am I going to be able to get it out in time? Will it come out how I hope it'll come out?
0:06:38 > 0:06:41I just hope that I can do it!
0:06:45 > 0:06:48Looking a little nervous. Tell me your dish.
0:06:48 > 0:06:50We're doing eggs and ham to start with.
0:06:50 > 0:06:53A take on the old children's classic Dr Seuss Green Eggs and Ham.
0:06:53 > 0:06:56Used to amuse me a lot when I was a kid.
0:06:56 > 0:06:59And I think people will recognise this as soon as it comes out.
0:06:59 > 0:07:02And hopefully it'll make them smile as well.
0:07:02 > 0:07:05- OK, so we've got pork. - We've got the pork loin there.- OK.
0:07:05 > 0:07:08That's your pork ham and this is the lardo.
0:07:08 > 0:07:11- Cured pork fat basically.- Yeah. - From the back of the pig.
0:07:11 > 0:07:15Going to have a fried egg which is basically made up of the lardo
0:07:15 > 0:07:18and then I'm going to make a really nice fresh pea puree
0:07:18 > 0:07:23and set that and make it into a gel-coated ball sphere
0:07:23 > 0:07:25to be the pea yolk.
0:07:25 > 0:07:28- So quite a technical element, trying to bring a fun thing into the dish. - Yeah.
0:07:28 > 0:07:33Also I'm using the livers as well to make a light parfait.
0:07:33 > 0:07:35- Cold liver parfait. - Yeah.
0:07:35 > 0:07:38- This is a childhood memory kind of dish.- Yes.
0:07:38 > 0:07:41Same as yours, young Peter. Childhood memory dish.
0:07:44 > 0:07:48Rising star Emily has taken inspiration from her favourite childhood book
0:07:48 > 0:07:51and is recreating Dr Seuss's Green Eggs and Ham
0:07:51 > 0:07:53with pork loin, pork liver parfait
0:07:53 > 0:07:56and a visually playful pea and pork fat egg.
0:07:56 > 0:08:01She's trying to be quite clever. She's serving a pork liver parfait.
0:08:01 > 0:08:04She's setting a pea puree to look like an egg yolk.
0:08:04 > 0:08:06I just hope she's not trying too hard.
0:08:08 > 0:08:12Listen, guys, don't be nervous, get it out there. Good luck.
0:08:17 > 0:08:21Cooking underway, all three first timers are trying to get to grips
0:08:21 > 0:08:23with the Great British Menu kitchen.
0:08:23 > 0:08:26You don't know what to expect till you're here and start cooking.
0:08:26 > 0:08:28Different environment, different kitchen.
0:08:28 > 0:08:30Race against time at the moment.
0:08:30 > 0:08:32You've got to deal with it and get on with it.
0:08:33 > 0:08:38But talented Emily has the added pressure of two fearsome Michelin starred competitors.
0:08:40 > 0:08:41She may consider herself an underdog
0:08:41 > 0:08:45but for me in that kitchen
0:08:45 > 0:08:47all accolades go out of the window.
0:08:47 > 0:08:49And they're all starting on zero.
0:08:52 > 0:08:57Emily's looking to raise a smile with her culinary take on a childhood literary classic.
0:08:57 > 0:09:00And her clever mock egg with pea puree and preserved pork fat
0:09:00 > 0:09:02has veteran Tom curious.
0:09:02 > 0:09:06- Have you cured that?- I haven't, no. We do usually do it ourselves.
0:09:06 > 0:09:09- But it takes several months to do it.- Absolutely.
0:09:09 > 0:09:14The boys who breed the pork have just started doing a charcuterie.
0:09:14 > 0:09:17And were really pleased to get their hands on my recipe.
0:09:20 > 0:09:24Emily's local pork supplier run by brothers Nick and John Francis
0:09:24 > 0:09:28is home to the largest herd of rare breed Tamworth pigs in the UK,
0:09:28 > 0:09:32an ingredient Emily's hoping will give her starter the winning edge.
0:09:32 > 0:09:35Today we're going to Paddock Farm.
0:09:35 > 0:09:38Which is basically our pork supplier.
0:09:38 > 0:09:43Grace and Alfie are excited about going to see the pigs as well.
0:09:45 > 0:09:47Emily's keen to find out how the brothers have got on
0:09:47 > 0:09:51with her time-consuming cured pork fat recipe.
0:09:51 > 0:09:55And takes the opportunity to teach her children about where their food comes from.
0:09:56 > 0:09:57Something close to her heart.
0:09:57 > 0:10:02I've got two little ones and fortunately they share my and my husband's interest in food.
0:10:02 > 0:10:07Anything from when we're out walking the dogs to picking blackberries.
0:10:07 > 0:10:10Another one? You've had about a million.
0:10:10 > 0:10:13And using quality local produce is key to Emily's menu.
0:10:13 > 0:10:17So will Nick and John's attempt at her slow cured pork fat recipe
0:10:17 > 0:10:19be good enough for the competition?
0:10:19 > 0:10:22- I think it's brilliant.- Delicious, isn't it?- I'm quite a fan, yeah.
0:10:22 > 0:10:26- You've got every chance of going the whole way.- Thank you.
0:10:26 > 0:10:28Something Emily wants more than anything.
0:10:28 > 0:10:31It would be incredible to take one of my dishes to the banquet.
0:10:31 > 0:10:33It would be such a huge honour,
0:10:33 > 0:10:36it would be such a massive pat on the back for everything which I do.
0:10:36 > 0:10:39Everything which I've spent the last 12 years doing.
0:10:40 > 0:10:41Throw. Good girl!
0:10:43 > 0:10:44They love that!
0:10:47 > 0:10:52Back in the kitchen, Emily's making the green yolk for her pea and pork fat egg.
0:10:52 > 0:10:54A key element of her dish.
0:10:54 > 0:10:56Argh!
0:10:56 > 0:10:59But there's a problem with one of her setting agents.
0:11:05 > 0:11:07- Emily, are you OK? - No.
0:11:07 > 0:11:10- Why, what's happened? - Well, I'm stressing out.
0:11:10 > 0:11:14The pea puree has got calcium lactate going into it.
0:11:14 > 0:11:17The flavour seems to be coming through. That calcium flavour.
0:11:17 > 0:11:19I don't know what's going on.
0:11:21 > 0:11:24Getting a bit in there, aren't we? Yes? A lot?
0:11:25 > 0:11:27With her pea flavour compromised,
0:11:27 > 0:11:30Emily has no other option but to start her puree from scratch.
0:11:30 > 0:11:34A timely mistake that could make her late for the pass.
0:11:38 > 0:11:42Determined newcomer Peter isn't letting Emily's disaster distract him.
0:11:42 > 0:11:45He's focusing on the crostini for his complex picnic dish.
0:11:45 > 0:11:48And looking to impress Tom with groundbreaking new twists
0:11:48 > 0:11:52on old picnic favourites like quiche.
0:11:52 > 0:11:54This is just quiche Lorraine like a puree?
0:11:54 > 0:11:57Like a puree but it'll be moussey so really delicate.
0:11:57 > 0:11:59I like that kind of softness of the quiche.
0:11:59 > 0:12:02Did I see yellow food colouring going in?
0:12:02 > 0:12:04I put a bit of yellow food colouring in.
0:12:04 > 0:12:06Cos sometimes the eggs are not predominantly orange enough.
0:12:06 > 0:12:10But that almost gives it... A cheeky little trick really.
0:12:10 > 0:12:12- A cheeky little trick. - Cheeky little trick.
0:12:14 > 0:12:17Peter's confidence in the kitchen stems from his family
0:12:17 > 0:12:20who've owned a restaurant in Bristol for 12 years.
0:12:21 > 0:12:23Mum and Dad have always shown us the way, really, with food.
0:12:23 > 0:12:27That's that warm kind of lovely homey feeling.
0:12:27 > 0:12:30They were the obviously guinea pigs to test his starter on.
0:12:30 > 0:12:34Them being my biggest critics, it's going to be interesting to see how it goes down with them.
0:12:34 > 0:12:38So Peter arranged a family get-together at a favourite childhood picnic spot
0:12:38 > 0:12:42that brings back happy memories for mum Susan.
0:12:42 > 0:12:44We've just had so many amazing times with picnics.
0:12:44 > 0:12:48Precious time with nothing else around. You're out in the open air.
0:12:48 > 0:12:51Which I think is important for all families.
0:12:51 > 0:12:54Fun times Peter hopes will strike a chord with the judges.
0:12:54 > 0:12:58An orange, there you go. That's your picnic, you're not getting any more.
0:13:00 > 0:13:05Pete suits this challenge massively because his dishes are childhood based memoires
0:13:05 > 0:13:09and he's going to bring laughter to the dining room and I think that's what it needs.
0:13:09 > 0:13:11See what you think about these Scotch eggs.
0:13:11 > 0:13:14I know you're going to be fussy after the ones you made when we were younger.
0:13:14 > 0:13:18Well, I didn't make them really, did I? just told you I did!
0:13:18 > 0:13:20SHE LAUGHS
0:13:22 > 0:13:23Mmm!
0:13:23 > 0:13:25Oh my God, Mum. You're making a mess.
0:13:25 > 0:13:27That's delicious.
0:13:27 > 0:13:31That's a thumbs up from Mum then. But what about ex chef Dad?
0:13:31 > 0:13:32This is a winning dish.
0:13:32 > 0:13:36And brother and fellow head chef Jonray?
0:13:36 > 0:13:37Perfect.
0:13:38 > 0:13:41I'll give you that tenner later, all right? Thanks.
0:13:41 > 0:13:44I've been very proud of Peter since he was little.
0:13:44 > 0:13:47I know he'll become a man with such a talent.
0:13:47 > 0:13:51Extremely proud. I tell everybody!
0:13:55 > 0:13:58Back in the kitchen, Peter's hoping his Scotch quail egg
0:13:58 > 0:14:01will go down as well with veteran Tom.
0:14:01 > 0:14:02But he still has a lot to do.
0:14:02 > 0:14:06- Feel under pressure?- Time's ticking but getting on with it bit by bit.
0:14:06 > 0:14:08To be honest, you don't look that stressed.
0:14:08 > 0:14:12Oh, man, inside I am. My heart's going a million miles an hour.
0:14:12 > 0:14:14And Peter is not the only one feeling the pressure.
0:14:14 > 0:14:19Culinary heavyweight Chris is using a lot of different techniques and textures
0:14:19 > 0:14:22to turn duck a l'orange into a performance on a plate.
0:14:22 > 0:14:25But may have bitten off more than he can chew.
0:14:25 > 0:14:28I need to get on. I need to get the reduction on for the parfait. I need to make the parfait.
0:14:28 > 0:14:31I need to make the mousse, need to get the legs in.
0:14:31 > 0:14:35These are the key elements I've got to start worrying about.
0:14:35 > 0:14:40And veteran Tom is uncertain about Chris's unusual choice of topping for his duck parfait.
0:14:41 > 0:14:45- What we got here?- Puffed rice, honeycomb and toasted hazelnuts.
0:14:45 > 0:14:47Worried that's a little sweet?
0:14:48 > 0:14:50I think when you eat it, the parfait's really rich.
0:14:50 > 0:14:54- That kind of gives it texture. - You sound out of breath, mate!
0:14:54 > 0:14:56- Lot to do! - You running out of time?
0:14:56 > 0:14:58- Not yet. - OK, I'll let you get on with it.
0:14:59 > 0:15:01Classically trained Chris is a perfectionist
0:15:01 > 0:15:04and has a Michelin-star reputation to maintain.
0:15:09 > 0:15:14TANNOY: The final day here at the Cornwall food and drink festival in Truro.
0:15:14 > 0:15:17The dishes that I'm creating for this year's brief
0:15:17 > 0:15:18will touch everybody's hearts
0:15:18 > 0:15:21but with an element that the ingredients that I believe in
0:15:21 > 0:15:23which is Cornish based.
0:15:24 > 0:15:27New dad Chris has come to a food festival
0:15:27 > 0:15:30with wife Sam and son Lucas, his biggest supporters,
0:15:30 > 0:15:34to find out what his duck suppliers think of a key element of his starter.
0:15:34 > 0:15:35The liver parfait.
0:15:35 > 0:15:38I just want to give you a taste and tell me what you honestly think.
0:15:41 > 0:15:44- They blend together beautifully. - Finishes it off.
0:15:44 > 0:15:45It rounds it, doesn't it?
0:15:45 > 0:15:48- You think I've got a winner? - It's the winner.- Certainly have.
0:15:48 > 0:15:52Winning Great British Menu would mean so much to Chris.
0:15:52 > 0:15:55He's just been living, breathing Great British Menu,
0:15:55 > 0:15:58doing everything he possibly can!
0:15:58 > 0:15:59So I think it's going to mean a lot
0:15:59 > 0:16:02and it's going to make our little boy really proud.
0:16:02 > 0:16:05It's given me a lot more confidence when I seen them smiling and believing in it.
0:16:05 > 0:16:09So I just can't wait to get in the kitchen now and finish off my dish.
0:16:10 > 0:16:14Chris has a trick up his sleeve for his parfait's presentation.
0:16:14 > 0:16:16A quirky tin complete with cartoon ducks
0:16:16 > 0:16:19which he's hoping will raise a smile with veteran Tom.
0:16:19 > 0:16:23But it's Emily and her risky green eggs and ham dish
0:16:23 > 0:16:25that has Tom's full attention at the moment.
0:16:25 > 0:16:27- How you doing, Emily? - All right.
0:16:27 > 0:16:30This is the second batch. That should be all right.
0:16:30 > 0:16:37Should just taste of peas.
0:16:37 > 0:16:38BLEEP
0:16:38 > 0:16:40There's another problem.
0:16:40 > 0:16:43Emily still isn't convinced she's got the calcium levels right
0:16:43 > 0:16:45and she hasn't got time to change it.
0:16:45 > 0:16:50With the clock ticking, she sets her frozen pea puree together in an alginate bag,
0:16:50 > 0:16:53to form a sphere, and warms it through in hot water.
0:16:53 > 0:16:56Then tops fried bread with minced pork fat,
0:16:56 > 0:16:57places the pea sphere on top
0:16:57 > 0:17:01and finishes her mock egg with slices of cured pork fat.
0:17:01 > 0:17:04Before turning her attention to her pork liver parfait.
0:17:07 > 0:17:08Oh!
0:17:08 > 0:17:11And running into yet another problem.
0:17:11 > 0:17:14Her parfait is too loose but she's run out of time.
0:17:16 > 0:17:19She has no choice but to serve her unset parfait
0:17:19 > 0:17:23with her sourdough soldiers and finely sliced dehydrated ham.
0:17:25 > 0:17:27Oh God, I'm really unhappy with everything.
0:17:34 > 0:17:37It's not come out how it's come out a hundred times in practice.
0:17:39 > 0:17:42- It's not good enough. - It's out of your hair.
0:17:42 > 0:17:45It's not good enough. It's going to haunt me.
0:17:45 > 0:17:48Why don't we go and taste it and we'll go from there.
0:17:50 > 0:17:52I'd rather not.
0:17:55 > 0:17:58Basically I've buckled under pressure today.
0:17:58 > 0:18:01Not happy with the presentation. Not happy with some of the content.
0:18:01 > 0:18:03Ultimately I'm disappointed in myself.
0:18:06 > 0:18:09I really feel for Emily. She's not really happy, is she?
0:18:09 > 0:18:11It looks really good as well.
0:18:11 > 0:18:13Are you happy with the way that's turned out?
0:18:13 > 0:18:17Yeah, it's come together OK, that. I like the crunch at the bottom.
0:18:17 > 0:18:20- I like the lardo in there. - Texture's a bit weird, the fat.
0:18:20 > 0:18:24I don't think the egg was as bad as what she was making out, did you?
0:18:24 > 0:18:26I just think it needs to be tweaked a little bit more.
0:18:26 > 0:18:29So are you happy with the calcium levels of...
0:18:29 > 0:18:31I'm still tasting a little bit of calcium.
0:18:33 > 0:18:35You've got the parfait here.
0:18:35 > 0:18:38- Could that have been a little firmer?- Yes, it should be.
0:18:38 > 0:18:39It will be right now
0:18:39 > 0:18:42but it's because I put into the gun too soon before the end.
0:18:42 > 0:18:45It needs a good five or ten minutes to set up a bit.
0:18:49 > 0:18:51Strong?
0:18:51 > 0:18:54- Very strong flavour. - It's a nice dish.
0:18:54 > 0:18:57It's not excellent like I wanted it to be.
0:19:02 > 0:19:05OK, it wasn't what I wanted. It's taught me one hell of a lesson.
0:19:05 > 0:19:07Anything can happen in there.
0:19:07 > 0:19:10I've really, really got to concentrate
0:19:10 > 0:19:13if I want to try and get myself some respect back again.
0:19:13 > 0:19:16Next to the pass is Michelin starred young gun Peter
0:19:16 > 0:19:19with his nostalgic take on a British picnic.
0:19:19 > 0:19:22Featuring quiche Lorraine mousse, coronation chicken terrine,
0:19:22 > 0:19:24and a hot, runny Scotch egg.
0:19:24 > 0:19:27But perfectionist Peter won't be rushed
0:19:27 > 0:19:29and is over ten minutes late.
0:19:29 > 0:19:32Any longer and he risks being penalised
0:19:32 > 0:19:35and compromising Chris's dish which is up next.
0:19:35 > 0:19:37Are you going to be much longer cos I need to go?
0:19:37 > 0:19:40I'm trying, man, I'm trying really really hard.
0:19:40 > 0:19:41Trying to be as fast as I can.
0:19:41 > 0:19:44But the main thing for me is make sure I get it right.
0:19:44 > 0:19:48Just no point serving up something I'm not 100 per cent happy with.
0:19:48 > 0:19:50Don't you start telling me that now!
0:19:51 > 0:19:53With time tight and tensions mounting,
0:19:53 > 0:19:57Peter puts the finishing touches to his potato and truffle salad,
0:19:57 > 0:19:59served in a quirky barcoded box,
0:19:59 > 0:20:02places his hot Scotch eggs on to his plate
0:20:02 > 0:20:06and then gingerly adds his delicate quiche Lorraine mousses.
0:20:06 > 0:20:09- Good things come to those who wait. - A long time!
0:20:09 > 0:20:12Before placing the whole thing in a nostalgic wicker basket.
0:20:12 > 0:20:16Complete with astro turf and atmospheric picnic noises.
0:20:17 > 0:20:20But Peter is 15 minutes late.
0:20:22 > 0:20:24They say better late than never.
0:20:24 > 0:20:27You've got to get it right, got to get it exactly right.
0:20:29 > 0:20:32We'll go and have a picnic. You two enjoy this one.
0:20:32 > 0:20:34Lead the way, chef.
0:20:36 > 0:20:39So Peter, come up late.
0:20:39 > 0:20:42Yeah, it was tough. It took that little bit extra time to make sure it's right.
0:20:44 > 0:20:47- It's really cool. - Presentation is absolutely spot on.
0:20:47 > 0:20:50I like that little detail, the sticker on the top there.
0:20:50 > 0:20:52Potato and truffle salad.
0:20:52 > 0:20:55- Where shall we start? Quiche Lorraine?- Let's go for it.
0:20:57 > 0:21:00- Are you happy with that? - Yeah, really happy with that.
0:21:00 > 0:21:02That does taste good.
0:21:02 > 0:21:05I think if you were to buy that, that barcode would be an expensive price.
0:21:05 > 0:21:07Definitely.
0:21:07 > 0:21:09Chicken coronation.
0:21:11 > 0:21:13- Pleased with those flavours? - Yeah. Really pleased.
0:21:13 > 0:21:15Can you still taste the chicken?
0:21:15 > 0:21:18Yeah, sure, you get a little roast.
0:21:18 > 0:21:21It's just the mousse in the middle, it just kind of...
0:21:22 > 0:21:24Doesn't get my juices flowing.
0:21:24 > 0:21:28It's a little bit bland in comparison to these other lovely things.
0:21:28 > 0:21:30It'd be nice to have more seasoning.
0:21:30 > 0:21:32Is this one of your strongest dishes?
0:21:32 > 0:21:34Yeah. I think it's a bit of fun. Bit of laughter.
0:21:34 > 0:21:37I think people enjoy it. I think everybody remembers a good picnic.
0:21:40 > 0:21:43Scotch egg. That hasn't got a runny egg.
0:21:43 > 0:21:45- He's in trouble. - Yeah.
0:21:49 > 0:21:52Ah, damn it!
0:21:52 > 0:21:53It's runny!
0:21:53 > 0:21:55The boy's done good.
0:21:56 > 0:21:59- What's not to like? - Yeah.
0:21:59 > 0:22:02Wondering what would happen if he'd put it on the pass on time.
0:22:03 > 0:22:05Last to plate up is Chris,
0:22:05 > 0:22:08who's had the many components for his duck a l'orange starter
0:22:08 > 0:22:10ready and waiting for quite some time.
0:22:10 > 0:22:12Thanks to Peter.
0:22:12 > 0:22:16With his duck confit mousse, orange gel and sliced duck ham plated,
0:22:16 > 0:22:18Chris turns his attention to his quirky tins.
0:22:19 > 0:22:21With layers of duck parfait, honeycomb crumbs,
0:22:21 > 0:22:23and cubes of orange jelly.
0:22:23 > 0:22:26Before delivering his starter to the pass,
0:22:26 > 0:22:28the rack of toasted sweet brioche.
0:22:30 > 0:22:31This is my duck a l'orange.
0:22:31 > 0:22:33Quirky little tins.
0:22:33 > 0:22:36I'll take this and this. You can bring the toast.
0:22:36 > 0:22:37And you guys enjoy that one.
0:22:37 > 0:22:40- See you in a minute. - You lead the way, chef.
0:22:42 > 0:22:44So did it all go to plan as you wanted to?
0:22:44 > 0:22:48It was a real push. I'm not going to lie to you.
0:22:48 > 0:22:51It's definitely quite a quirky take on duck a l'orange, isn't it?
0:22:51 > 0:22:54- Yeah, definitely.- I like this tin with the duck and the orange.
0:22:54 > 0:22:58Would you think there may be too much going on in that tin?
0:22:58 > 0:23:02- In the parfait? - The honeycomb gives it sweetness.
0:23:02 > 0:23:03Little bit of zing from the orange.
0:23:03 > 0:23:05Hazelnuts and puffed rice gives it texture.
0:23:05 > 0:23:07The balance of the sweetness?
0:23:10 > 0:23:12There's quite a lot going on in one little mouthful.
0:23:12 > 0:23:16- It's hard to distinguish what is what.- Works well, doesn't it?
0:23:16 > 0:23:19- Talk me through this. - In here I made a duck mousse.
0:23:19 > 0:23:20Lots of orange gel.
0:23:20 > 0:23:23There's confit leg in there with some sliced duck ham
0:23:23 > 0:23:26and on top of it there's some orange meringue.
0:23:26 > 0:23:28Duck's perfectly soft and tender.
0:23:28 > 0:23:32There's a lot going on, that's probably my only criticism.
0:23:32 > 0:23:34Whether people get it to eat it together.
0:23:34 > 0:23:36Where's the humour element come from here?
0:23:36 > 0:23:39I wanted to bring a bit of quirkiness and fun.
0:23:39 > 0:23:42I think that tin, when you look at it, kind of makes you smile a bit.
0:23:42 > 0:23:45For me I've delivered 90 per cent of what I wanted to do.
0:23:45 > 0:23:48So if you were scoring this you'd give this nine out of ten?
0:23:49 > 0:23:52Erm... Far as I'm concerned, a good way to start the banquet.
0:23:54 > 0:23:57Whether or not he thinks the same as I do, I really can't tell.
0:23:57 > 0:24:00So I guess I'll find out in a few minutes.
0:24:05 > 0:24:07It's been a tough day, hasn't it?
0:24:07 > 0:24:09It's been very tough, man, yeah, definitely.
0:24:09 > 0:24:11At least I'm prepared for a very low score.
0:24:11 > 0:24:14- So...- You never know. - I get what I deserve.
0:24:14 > 0:24:16See what happens.
0:24:24 > 0:24:26OK, Emily, I'll start with you.
0:24:26 > 0:24:28For your eggs and ham.
0:24:29 > 0:24:32I thought it was perfect for the brief.
0:24:32 > 0:24:35It showed ambition and it showed humour and fun.
0:24:37 > 0:24:39You were initially worried about the pea puree.
0:24:40 > 0:24:44But actually the end result I thought was fantastic.
0:24:45 > 0:24:47For me the parfait didn't work.
0:24:49 > 0:24:53It was a little bitter and it wasn't set properly.
0:24:54 > 0:24:57I think the nerves got the better of you.
0:24:59 > 0:25:01We know you're a better chef than that.
0:25:02 > 0:25:03OK. Peter.
0:25:04 > 0:25:06For your picnic.
0:25:07 > 0:25:08I loved the presentation.
0:25:10 > 0:25:14The sense of humour with it was real spot on. What the brief is looking for.
0:25:15 > 0:25:17The Scotch egg, fantastic.
0:25:18 > 0:25:20I loved the idea of the coronation chicken
0:25:21 > 0:25:24- but that for me was the weakest element of the dish.- Yeah.
0:25:25 > 0:25:29It was a little bit more style over the actual substance.
0:25:31 > 0:25:34The quiche. I was a little worried about that.
0:25:34 > 0:25:38But do you know what? It was amazing.
0:25:39 > 0:25:42I would go as far as to say it's one of the nicest things I've eaten on Great British Menu.
0:25:45 > 0:25:50But let's not forget you were 15 minutes late to the pass.
0:25:51 > 0:25:53OK, Chris.
0:25:55 > 0:25:57For your duck a l'orange.
0:25:58 > 0:26:02I was a little worried about the sweetness. The honeycomb going on top of the parfait.
0:26:04 > 0:26:06But do you know what, I was wrong to doubt you.
0:26:06 > 0:26:08I thought it was a stroke of genius.
0:26:08 > 0:26:11That part of the dish was absolutely stunning.
0:26:12 > 0:26:15The orange gel to me tasted a little synthetic.
0:26:17 > 0:26:19Then there was the mousse, which I thought was a little firm.
0:26:21 > 0:26:23I didn't think it flowed.
0:26:23 > 0:26:25I thought it felt like two dishes.
0:26:26 > 0:26:31I'm not really sure that you hit the total humour of the brief with that dish.
0:26:32 > 0:26:34OK, for the scores.
0:26:39 > 0:26:41Emily.
0:26:42 > 0:26:44Your eggs and ham...
0:26:45 > 0:26:48I'm giving you five.
0:26:49 > 0:26:51Thank you. Thank you, chef.
0:26:54 > 0:26:56Peter, for your picnic...
0:26:57 > 0:27:01I'm giving you nine.
0:27:02 > 0:27:07But I'm going to give you a penalty point, Peter,
0:27:08 > 0:27:11so your final score is eight.
0:27:13 > 0:27:14And Chris, for your duck,
0:27:16 > 0:27:17I'm giving you...
0:27:19 > 0:27:20Six.
0:27:23 > 0:27:27Guys, I think there's a few nerves in this kitchen.
0:27:27 > 0:27:32Just got to take a deep breath, conquer them, and smash some great food out.
0:27:33 > 0:27:36- I'm sweating. - Well done.
0:27:36 > 0:27:39I think he's been very forgiving to me.
0:27:39 > 0:27:40Yeah.
0:27:44 > 0:27:46I'm massively disappointed losing that one extra mark
0:27:46 > 0:27:49because that can make a difference at the end of the week.
0:27:49 > 0:27:51I think I really messed up and I was disappointed.
0:27:51 > 0:27:55- I know that I can do better. - Emily got a five.
0:27:55 > 0:27:57And so the way I look at it now
0:27:57 > 0:27:59is that my dish has got to be pretty bad.
0:27:59 > 0:28:02Obviously I'm a little bit worried.
0:28:04 > 0:28:08All the chefs competing in the series are doing their bit for Comic Relief
0:28:08 > 0:28:12by taking part in Menu Relief along with hundreds of other restaurants all over the country.
0:28:12 > 0:28:20Go to bbc.co.uk/rednoseday to find out more and learn about Red Nose Day 2013.
0:28:21 > 0:28:23Tomorrow it's the fish course.
0:28:23 > 0:28:25Peter races against the clock
0:28:25 > 0:28:27and it doesn't get any easier for Chris
0:28:27 > 0:28:30when he's judged by his old boss.
0:28:30 > 0:28:31Hello, Chris!
0:28:36 > 0:28:38Subtitles by Red Bee Media Ltd