0:00:02 > 0:00:04On this year's Great British Menu,
0:00:04 > 0:00:07Britain's most talented chefs are showing their funny sides.
0:00:07 > 0:00:09Hello, lads! Do youse need a hand?
0:00:09 > 0:00:11Yeah, I'm laughing!
0:00:11 > 0:00:14This week, three of the south-west's finest chefs,
0:00:14 > 0:00:17innovative young gun Peter Sanchez-Iglesias...
0:00:17 > 0:00:20Got to get it right. Got to get it exactly right.
0:00:20 > 0:00:22..classically trained Chris Eden...
0:00:22 > 0:00:24This means the absolute world to me now.
0:00:24 > 0:00:26..and rising star Emily Watkins...
0:00:26 > 0:00:29The temperature's rising a bit, but we're getting there.
0:00:29 > 0:00:32..are fighting for the chance to create culinary masterpieces
0:00:32 > 0:00:34to serve at a special banquet
0:00:34 > 0:00:37celebrating 25 years of Red Nose Day.
0:00:37 > 0:00:39Yesterday was a battle for the starter course.
0:00:39 > 0:00:41Just got to deal with it and get on with it.
0:00:41 > 0:00:43There was disappointment for Chris...
0:00:43 > 0:00:46I'm not really sure that you hit the total humour of the brief.
0:00:46 > 0:00:48..nerves got the better of Emily...
0:00:48 > 0:00:50I'm really, really unhappy with everything.
0:00:50 > 0:00:54..and as Peter was very late to the pass, Tom disciplined him...
0:00:54 > 0:00:57I'm going to give you a penalty point, Peter.
0:00:57 > 0:00:59- ..but he still managed to come out on top.- Well done.
0:00:59 > 0:01:01Today it's the fish course.
0:01:01 > 0:01:04Can Emily keep her nerve and get off the bottom spot?
0:01:04 > 0:01:06You look as if you are far more in control than yesterday.
0:01:06 > 0:01:08Don't say anything yet, Chris.
0:01:08 > 0:01:10And how will Chris react to our guest judge,
0:01:10 > 0:01:11his old boss, Phil Howard?
0:01:11 > 0:01:13It's even worse than yesterday for me now.
0:01:13 > 0:01:16And will Peter manage to get to the pass on time?
0:01:16 > 0:01:18One minute, Pete. Are you going to be late?
0:01:18 > 0:01:19No, not today.
0:01:31 > 0:01:34This year, the chefs' challenge is to entertain and delight
0:01:34 > 0:01:38with fun, witty dishes that are gastronomic works of art.
0:01:38 > 0:01:40They're also raising money and raising a smile
0:01:40 > 0:01:42in support of Comic Relief.
0:01:42 > 0:01:43Aargh!
0:01:43 > 0:01:44- How do I look?- Dashing.
0:01:44 > 0:01:46All three chefs are out to win,
0:01:46 > 0:01:49but after yesterday's eventful starter,
0:01:49 > 0:01:51there's a lot riding on today's fish course.
0:01:51 > 0:01:54I really didn't feel proud of what I did yesterday,
0:01:54 > 0:01:56so I've really got to pull it together.
0:01:56 > 0:01:58This time I've got to make sure I'm definitely on time.
0:01:58 > 0:02:01I do not want another point deducted. No, no way.
0:02:03 > 0:02:07Judging their efforts is a veteran of the competition,
0:02:07 > 0:02:10two Michelin-starred chef Tom Kerridge.
0:02:10 > 0:02:15I am looking for innovation, creativity, and above all else,
0:02:15 > 0:02:18an amazing-tasting dish that makes me smile.
0:02:18 > 0:02:22But Tom isn't the only veteran they have to impress today.
0:02:22 > 0:02:24I have a shellfish allergy,
0:02:24 > 0:02:27so I've asked a chef to come in and give me a little hand.
0:02:27 > 0:02:30Tom has called in fellow two Michelin-starred chef
0:02:30 > 0:02:33and the winner of last year's fish course,
0:02:33 > 0:02:35who just happens to be Chris Eden's former head chef,
0:02:35 > 0:02:37Phil Howard.
0:02:39 > 0:02:41Good afternoon, ladies and gentlemen.
0:02:41 > 0:02:43- Good afternoon.- You've settled a little bit.
0:02:43 > 0:02:45How are you doing, all right? Nice to meet you.
0:02:45 > 0:02:46Chef.
0:02:46 > 0:02:48Well, we all know I have a bit of a shellfish allergy,
0:02:48 > 0:02:51so I've drafted in a good friend, Phil Howard.
0:02:51 > 0:02:54And don't worry, he will be tasting all three dishes,
0:02:54 > 0:02:56so it'll be completely fair across the board.
0:02:56 > 0:02:58As holder of the fish crown,
0:02:58 > 0:03:00let's hope that I find somebody to pass the baton to.
0:03:00 > 0:03:01I look forward to tasting.
0:03:01 > 0:03:03- See you later.- See you in a bit.
0:03:03 > 0:03:04So, are you surprised?
0:03:04 > 0:03:06I'm massively surprised.
0:03:06 > 0:03:09I didn't expect a guy I used to work for to come and judge me.
0:03:09 > 0:03:11Oh, my God. You know what he likes!
0:03:12 > 0:03:16First up is innovative young gun Peter Sanchez-Iglesias,
0:03:16 > 0:03:20who bagged the top score of 8 yesterday for his nostalgic starter,
0:03:20 > 0:03:24despite being penalised for being late to the pass.
0:03:24 > 0:03:27Obviously I paid the price for it, but I'm going to learn from it,
0:03:27 > 0:03:30and then on my fish course I'm going to make sure I'm definitely on time.
0:03:31 > 0:03:33Fish course. What are we doing?
0:03:33 > 0:03:35We're doing seaside memories.
0:03:35 > 0:03:39One of the best things about being down at the sea is fish and chips.
0:03:39 > 0:03:41- OK.- So I'm trying to capture the moment in time.
0:03:41 > 0:03:43We've got an amazing line-caught pollack here.
0:03:43 > 0:03:46- Is it going to be in batter?- No. Just to keep it pure.
0:03:46 > 0:03:47And what else have we got?
0:03:47 > 0:03:49Just doing some scrumps.
0:03:49 > 0:03:51They're all the little bits of batter that are left over
0:03:51 > 0:03:54- at the end of frying. - I wanted the batter on there,
0:03:54 > 0:03:56but I didn't want to put it around the fish,
0:03:56 > 0:03:57so I'll serve this separately,
0:03:57 > 0:04:00- then you're just going to sprinkle it over the top.- OK.
0:04:00 > 0:04:02Some cornichons and some capers.
0:04:02 > 0:04:03Yes, cos it wouldn't be the same
0:04:03 > 0:04:05without a little bit of tartare sauce.
0:04:05 > 0:04:08Fish and chips normally contain chips.
0:04:08 > 0:04:11I can't see any potatoes in your box.
0:04:11 > 0:04:14I wanted to keep it very pure and just all about the fish.
0:04:14 > 0:04:17So it's kind of fish and chips with no chips and not deep-fried fish?
0:04:17 > 0:04:19Exactly. Phil?
0:04:19 > 0:04:20I like the sound of the dish,
0:04:20 > 0:04:22but my concern would be, fish and chips, we all love it,
0:04:22 > 0:04:24we all have memories of it,
0:04:24 > 0:04:26but it's got to somehow still deliver
0:04:26 > 0:04:29the same kind of satisfaction that fish and chips does.
0:04:29 > 0:04:33So at the minute, there doesn't seem to be a fun element.
0:04:33 > 0:04:37When you get the dish and have to serve it up and you have to help yourself to the scrumps,
0:04:37 > 0:04:40hopefully that'll just bring back all them great memories
0:04:40 > 0:04:43of when you're having fun, being next to the sea side.
0:04:43 > 0:04:45Peter's looking to stay out in front
0:04:45 > 0:04:48with his controversial twist on classic fish and chips,
0:04:48 > 0:04:51featuring oil-poached pollack, batter scrumps,
0:04:51 > 0:04:53pea puree and tartare sauce.
0:04:53 > 0:04:55Peter's use of pollack is an interesting one.
0:04:55 > 0:04:57It's sustainable,
0:04:57 > 0:05:00but it's not got a flavour profile that's really big and powerful.
0:05:00 > 0:05:04Scrumps are an amazing thing. Are they fine dining enough?
0:05:04 > 0:05:07It seems it's quite simple, not enough going on.
0:05:09 > 0:05:12Next up is classical chef Chris Eden.
0:05:12 > 0:05:14He missed the mark when it came to humour yesterday,
0:05:14 > 0:05:17scoring a disappointing 6 for his starter,
0:05:17 > 0:05:20but he's confident he can turn things around today.
0:05:20 > 0:05:22The fish course is one of my strongest courses,
0:05:22 > 0:05:26so I'm going to come in and try to execute the dish
0:05:26 > 0:05:29to the best of my ability. I just want to come back fighting now.
0:05:30 > 0:05:32What have we got here? What's the name of your dish?
0:05:32 > 0:05:35It's called Gone Surfing. It's really personal to me.
0:05:35 > 0:05:37It reminds me of going surfing when I was a kid.
0:05:37 > 0:05:39It just reminds me of my home.
0:05:39 > 0:05:42So we've got beautiful crab, we've got lovely lobsters,
0:05:42 > 0:05:44Cornish oysters from Fowey.
0:05:44 > 0:05:46They're going to be breaded,
0:05:46 > 0:05:49and then I'll make an oyster mayonnaise with it as well.
0:05:49 > 0:05:52Some candied fennel to give it some sweetness, so I'm going to mix
0:05:52 > 0:05:56wild rice and fennel together to create kind of a sandy crumb.
0:05:56 > 0:05:58Some pickled cucumber's going to be in there as well.
0:05:58 > 0:06:02- And in here we have seaweed, is that right?- Yeah, yeah.
0:06:02 > 0:06:03When I make my pickling liquor,
0:06:03 > 0:06:06I'm going to infuse the nori into it.
0:06:06 > 0:06:10- As a dish, it's a salad...- Yeah. - is it a warm dish, cold dish?
0:06:10 > 0:06:12- No, it's going to be a cold salad. - A cold salad.
0:06:12 > 0:06:15Because there's too many risk elements.
0:06:15 > 0:06:16I want to make sure I give somebody
0:06:16 > 0:06:20the best of what I can give them consistency-wise
0:06:20 > 0:06:22and absolutely impeccable flavours.
0:06:22 > 0:06:24The one thing that worried me with the last dish was
0:06:24 > 0:06:27- it seemed to lack that kind of fun edge.- Yeah.
0:06:27 > 0:06:29How are we getting that into this dish?
0:06:29 > 0:06:33The way that I'm serving it, in a really fun, funky, quirky way.
0:06:33 > 0:06:35Chris is hoping to raise a smile
0:06:35 > 0:06:38with his witty homage to the Cornish coast.
0:06:38 > 0:06:40A crab and lobster salad,
0:06:40 > 0:06:44with a hot breaded oyster and quirky surfboard presentation.
0:06:44 > 0:06:47He's pickling some seaweed, he's pickling some cucumbers.
0:06:47 > 0:06:49It's really important he gets the balance right,
0:06:49 > 0:06:53otherwise the beautiful shellfish will be lost.
0:06:53 > 0:06:56Last to see Tom is rising star Emily Watkins,
0:06:56 > 0:06:59who, after crumbling in the heat of the kitchen yesterday,
0:06:59 > 0:07:03and scoring just 5 points, has got a lot to prove today.
0:07:03 > 0:07:06The starter score has made me even more determined.
0:07:06 > 0:07:10It's even more important for me to really knuckle down.
0:07:10 > 0:07:13I want to be proud of what I send out.
0:07:13 > 0:07:14What's the dish called?
0:07:14 > 0:07:17The dish is high tea. It's a bit of a kitsch dish, really.
0:07:17 > 0:07:19So what does it consist of? What have we got?
0:07:19 > 0:07:23Lovely brown trout there. It's got fantastic flavour on it, not muddy.
0:07:23 > 0:07:25- And then in here? - Those lovely fennel herbs, etc.,
0:07:25 > 0:07:27Which will be going in the salt cure for the fish.
0:07:27 > 0:07:30As a fisherman, I've cooked my fair share of trout,
0:07:30 > 0:07:32and I've struggled to really make it shine.
0:07:32 > 0:07:34Are you confident you've got a box of ingredients there
0:07:34 > 0:07:36that you can compete against two seawater fish with?
0:07:36 > 0:07:39Hopefully I'm going to bring out those really delicate flavours
0:07:39 > 0:07:40and try and get the brown trout
0:07:40 > 0:07:42to be up there with the best of them.
0:07:42 > 0:07:44Are you using potatoes to do a...?
0:07:44 > 0:07:47There's going to be a potato toast on the side for your poached fish.
0:07:47 > 0:07:50- And the fun element is coming in the way that it's served?- Yeah.
0:07:50 > 0:07:52I've essentially got a hollandaise on the plate,
0:07:52 > 0:07:55but it's not a hollandaise as you'd imagine it.
0:07:55 > 0:07:56Got an egg yolk puree,
0:07:56 > 0:07:59and then to get that buttery flavour into it as well
0:07:59 > 0:08:02we've got some beurre noisette finished over lemon zest,
0:08:02 > 0:08:04and that'll go into a salt shaker.
0:08:04 > 0:08:07- You don't seem as nervous today. - Well. Hope so.
0:08:09 > 0:08:13Emily's combining simple flavours with innovative techniques
0:08:13 > 0:08:15for her nostalgic take on high tea,
0:08:15 > 0:08:18featuring brown trout, potato toasts
0:08:18 > 0:08:22and an unusual deconstructed hollandaise.
0:08:22 > 0:08:23Brown trout is a favourite for me.
0:08:23 > 0:08:26This sounds like it might be a little bit simple in execution,
0:08:26 > 0:08:30but if she gets the flavour profile right, it could be amazing.
0:08:33 > 0:08:36In the kitchen, rising star Emily
0:08:36 > 0:08:38is setting out to prove that she's got what it takes
0:08:38 > 0:08:41to get to the banquet, and gets straight to work
0:08:41 > 0:08:44on her clever deconstructed hollandaise.
0:08:44 > 0:08:47- Where does your dish come from? - It's just that old thing about,
0:08:47 > 0:08:50you know, your grandma having a high tea telly supper,
0:08:50 > 0:08:52as they watch their favourite TV show.
0:08:54 > 0:08:57Emily obviously had a real tough time with her starters,
0:08:57 > 0:08:58but I think she's coming back.
0:08:58 > 0:09:00She's looking really, really confident over there,
0:09:00 > 0:09:04so it's going to be interesting to see what she puts up to the pass.
0:09:04 > 0:09:07With just one point between him and Emily,
0:09:07 > 0:09:10classically trained Chris knows he's got a fight on his hands
0:09:10 > 0:09:12to get through to the judges.
0:09:12 > 0:09:15He gets to grips with his crab and lobster.
0:09:15 > 0:09:16I'm just in the zone at the moment.
0:09:16 > 0:09:18I just want to make sure I do the best I can
0:09:18 > 0:09:20and score some points again.
0:09:20 > 0:09:23This means the absolute world to me now.
0:09:23 > 0:09:25Chris, how do you feel about Phil walking in, then?
0:09:25 > 0:09:27Yesterday was a really tough day,
0:09:27 > 0:09:31and today cooking for probably the highest-regarded chef
0:09:31 > 0:09:34I've ever worked for, and him judging me today
0:09:34 > 0:09:38is even worse than yesterday for me now.
0:09:38 > 0:09:40I hold him in the highest regard.
0:09:40 > 0:09:42That's quite exciting, then, that you've got him here,
0:09:42 > 0:09:44he's seen how far you've come in your own career.
0:09:44 > 0:09:48- Yeah, but he's still my chef, isn't he?- Yeah.
0:09:50 > 0:09:53As well as competing to cook at the banquet,
0:09:53 > 0:09:54all the chefs are doing their bit
0:09:54 > 0:09:57to raise some much-needed funds for Comic Relief.
0:09:57 > 0:10:00True to his Cornish roots, Chris took to the surf.
0:10:00 > 0:10:02I had the most fantastic day when we went surfing
0:10:02 > 0:10:04in some European championships,
0:10:04 > 0:10:07and my heat was against the number one in Europe
0:10:07 > 0:10:10and the number two in England.
0:10:12 > 0:10:14The British Longboard Championships
0:10:14 > 0:10:18take place every year at Cornwall's Watergate Bay.
0:10:18 > 0:10:20Chris is no stranger to the surf,
0:10:20 > 0:10:23but hasn't stepped on a board in over a year.
0:10:23 > 0:10:26But to support Comic Relief, he volunteered to take part.
0:10:26 > 0:10:29I've never done any fundraising for Comic Relief,
0:10:29 > 0:10:32so this year, to put yourself out there,
0:10:32 > 0:10:34it's just been phenomenal. It's a huge honour to be doing this.
0:10:34 > 0:10:37In order to raise cash and score points,
0:10:37 > 0:10:40the pressure was on for Chris to stay on his board
0:10:40 > 0:10:42and ride as many waves as possible.
0:10:42 > 0:10:46He got the low-down from contest director Minnow Green.
0:10:46 > 0:10:49Out there at the moment in red is Alan Griffiths,
0:10:49 > 0:10:52who secured second in the British championship.
0:10:52 > 0:10:55That's quite a high standard that we'll be up against later today.
0:10:55 > 0:10:57Doesn't look that great out there.
0:10:57 > 0:10:59Not a good day to start your first contest,
0:10:59 > 0:11:01but at least the sun's shining.
0:11:01 > 0:11:04Chris' biggest supporters, wife Sam and son Lucas,
0:11:04 > 0:11:05set about collecting.
0:11:05 > 0:11:07- That's brilliant. - Cheers. Thanks a lot.
0:11:07 > 0:11:11..while he tried to secure some extra funds from best friend Tom.
0:11:11 > 0:11:13If you can actually physically get out there, out the back,
0:11:13 > 0:11:16and you can physically actually catch a wave, I'll sponsor you.
0:11:16 > 0:11:17I'll sponsor you £10 a wave.
0:11:17 > 0:11:20- How much will give me for points? - Oh, this could get expensive!
0:11:20 > 0:11:25- Ohhh! You've put me right on the spot.- £10 a wave, £5 a point.- Deal.
0:11:25 > 0:11:28- COMMENTATOR:- 'Trying to get back on the open face...'
0:11:28 > 0:11:31The competition streak inside of me is really strong.
0:11:33 > 0:11:36I haven't gone into this competition to come second.
0:11:36 > 0:11:39I really want to go through to the Comic Relief Banquet.
0:11:39 > 0:11:40Ohhh!
0:11:40 > 0:11:42And want to make sure that one of my four dishes
0:11:42 > 0:11:44represents the south-west.
0:11:44 > 0:11:47Did you see your daddy? Did you see him stand up?
0:11:47 > 0:11:49Come on, Chris, finish with a bang!
0:11:50 > 0:11:53CHEERING AND APPLAUSE
0:11:55 > 0:11:58I caught five waves that they were happy with,
0:11:58 > 0:12:00and I scored two and a half points,
0:12:00 > 0:12:02so I got sponsored per wave and for every point,
0:12:02 > 0:12:04so I got sponsored for points as well.
0:12:04 > 0:12:07And they've just given me 100 euros for coming third in my heat,
0:12:07 > 0:12:08so I just can't believe it.
0:12:08 > 0:12:10The money's going to go towards Comic Relief,
0:12:10 > 0:12:13and I did a hell of a lot better than I thought I would ever do.
0:12:13 > 0:12:17Winner of the day, champion surfer Ben Skinner, was impressed.
0:12:17 > 0:12:20What an effort. You can see how much it takes a toll surfing.
0:12:20 > 0:12:23If you don't do it very often, it's really hard work,
0:12:23 > 0:12:25but he did such a good job and he's raised the money for charity,
0:12:25 > 0:12:27which is the important thing.
0:12:28 > 0:12:30So, after making a splash along with some cash,
0:12:30 > 0:12:33Chris wanted to see if he could impress his fellow surfers
0:12:33 > 0:12:37with his breaded deep fried oyster and oyster mayonnaise.
0:12:37 > 0:12:38I hope you like oysters.
0:12:38 > 0:12:40It's not normally my favourite food. But I'll have a go.
0:12:40 > 0:12:42And then I've made some oyster mayonnaise,
0:12:42 > 0:12:45but because we've been surfing today,
0:12:45 > 0:12:47I'm going to call it my surf wax.
0:12:47 > 0:12:49OK? So, guys, do you want to dig in and maybe try some?
0:12:49 > 0:12:51- SURFERS: Yeah.- Perfect.
0:12:53 > 0:12:54- Good.- Yeah, it's good.
0:12:57 > 0:12:58Way, way better than I expected.
0:12:58 > 0:13:01Oh, amazing. Good job, mate.
0:13:01 > 0:13:03I've literally had the most amazing day.
0:13:03 > 0:13:04It's been absolutely fantastic.
0:13:04 > 0:13:06I've made loads of money for Comic Relief,
0:13:06 > 0:13:09and the guys' response to the oysters
0:13:09 > 0:13:10has just blown me away as well.
0:13:10 > 0:13:13It gives me a lot more confidence to go back into the kitchen now.
0:13:17 > 0:13:21Back in the harsh light of the kitchen, the pressure is on.
0:13:21 > 0:13:24Chris hopes his playful tribute to the Cornish coast
0:13:24 > 0:13:27will be just as popular with guest veteran Phil Howard,
0:13:27 > 0:13:30winner of last year's fish course and his ex-boss.
0:13:32 > 0:13:34- Hello, Chris.- Morning, chef.
0:13:35 > 0:13:38I always like to see oysters coming out.
0:13:38 > 0:13:39They're such a great ingredient.
0:13:39 > 0:13:42These are Fowey oysters, so I'm going to do them two ways.
0:13:42 > 0:13:46I've lightly poached them and then blended them, created a mayonnaise.
0:13:46 > 0:13:48With a poached oyster?
0:13:49 > 0:13:52I've slightly poached them just to heighten
0:13:52 > 0:13:54the sea flavour of the oysters.
0:13:55 > 0:13:57And then with the oysters as well,
0:13:57 > 0:14:00I've just panneed these oysters here in egg whites,
0:14:00 > 0:14:02- and in breadcrumbs.- There is nothing else like an oyster,
0:14:02 > 0:14:04and if you can bring it in in the right way,
0:14:04 > 0:14:07it can work miracles. I look forward to seeing how you do with it.
0:14:07 > 0:14:08Cheers, thank you.
0:14:09 > 0:14:12Nerves got the better of Emily yesterday
0:14:12 > 0:14:14and veteran Tom wants to know if she's on track
0:14:14 > 0:14:16as she cures her brown trout.
0:14:16 > 0:14:17Feeling happier?
0:14:17 > 0:14:18Yeah, I think so.
0:14:18 > 0:14:21I haven't really given myself chance to think about that.
0:14:21 > 0:14:23How long are these cured for, then?
0:14:23 > 0:14:25Just eight minutes, just to bring out that flavour.
0:14:25 > 0:14:28- And once it's cured, do you cook it at all afterwards?- Yes.
0:14:28 > 0:14:31It's just a light cure, I'm drawing out some of the moisture
0:14:31 > 0:14:33and therefore bringing some flavours to it.
0:14:33 > 0:14:37After that, I'm going to be poaching it in a water bath.
0:14:37 > 0:14:41Hopefully, no-one's going to be too late on the pass,
0:14:41 > 0:14:42because I'm last up today.
0:14:42 > 0:14:44Do you hear that, Peter?
0:14:44 > 0:14:45No-one can be late up.
0:14:45 > 0:14:46I know, I know.
0:14:46 > 0:14:48We all know fish dishes.
0:14:48 > 0:14:50They're all about being cooked to the point
0:14:50 > 0:14:51and all about precision and timing.
0:14:53 > 0:14:56I think Peter's been pretty wounded by having a penalty point
0:14:56 > 0:14:59taken off his score, and I think that it's had the desired effect.
0:14:59 > 0:15:01I don't think he'll be going up late to the pass again.
0:15:01 > 0:15:04Young innovative chef Peter is determined
0:15:04 > 0:15:06to get top score again today,
0:15:06 > 0:15:09but Tom is curious about how he's planning to wittily re-invent
0:15:09 > 0:15:11the classic fish and chips.
0:15:11 > 0:15:13So how's the fish being cooked?
0:15:13 > 0:15:15Just in olive oil.
0:15:15 > 0:15:18Olive oil in the bath or in a bag in olive oil?
0:15:18 > 0:15:21It's olive oil and vegetable oil, so half and half,
0:15:21 > 0:15:24and then it's actually inside the bath, so it'll just be poaching.
0:15:24 > 0:15:26Going to be on time?
0:15:26 > 0:15:28I'm going to try and be on time, chef, definitely.
0:15:28 > 0:15:31There doesn't appear to be a great deal going on.
0:15:31 > 0:15:34He started off with a really innovative, creative dish,
0:15:34 > 0:15:37it was really good fun, and at the minute,
0:15:37 > 0:15:39it looks like this one's very, very simple.
0:15:41 > 0:15:43Chris is bringing more to the plate.
0:15:43 > 0:15:46To take his crab and lobster salad to the next level,
0:15:46 > 0:15:48he makes his playful sandy crumb,
0:15:48 > 0:15:52combining deep fried, candied fennel seeds with wild rice.
0:15:52 > 0:15:57So how does it feel that your old boss is here to taste your cooking?
0:15:57 > 0:16:00- Has he been down to your restaurant to eat?- No.
0:16:00 > 0:16:02- So this is the first time he's eaten your food.- Yeah.
0:16:05 > 0:16:09Rising star Emily plans to elevate her whimsical take on high tea
0:16:09 > 0:16:12with a complex deconstructed hollandaise.
0:16:12 > 0:16:15Hollandaise for me is wonderful, but it's very rich and very gloopy,
0:16:15 > 0:16:17and it's very... you know, it coats your mouth.
0:16:17 > 0:16:19This way of serving hollandaise
0:16:19 > 0:16:22may actually really lift the dish to new heights.
0:16:22 > 0:16:25With time ticking, she blitzes her sous vide cooked egg puree
0:16:25 > 0:16:28and turns her lemon-infused butter into a powder
0:16:28 > 0:16:30using a special drying agent.
0:16:30 > 0:16:33Emily missed the mark with technical elements of her starter,
0:16:33 > 0:16:36and can't afford to make the same mistakes today.
0:16:36 > 0:16:39Really need to make sure that I'm on top of those timings,
0:16:39 > 0:16:42making sure everything comes out absolutely when it's at its best.
0:16:45 > 0:16:47But innovative young gun Peter is first up to the pass
0:16:47 > 0:16:51and after being late yesterday, all eyes are on him.
0:16:51 > 0:16:54In a bid to score extra points and laughs,
0:16:54 > 0:16:57he makes his batter scrumps using an impressive piece of kit
0:16:57 > 0:16:59that's got rival Emily interested.
0:16:59 > 0:17:01Got a little cheeky device here.
0:17:01 > 0:17:02It's quite high-tech, that.
0:17:02 > 0:17:05I can't see the average fish and chippy doing that.
0:17:05 > 0:17:07No, definitely not, definitely not.
0:17:08 > 0:17:10He assembles his quirky condiments
0:17:10 > 0:17:13by piping his classic tartare sauce into jars,
0:17:13 > 0:17:16adding it to seaside pots with pebbles,
0:17:16 > 0:17:19along with atomizers filled with malt vinegar
0:17:19 > 0:17:22and batter scrumps in fun-sized cones.
0:17:22 > 0:17:23Pete, how are you looking?
0:17:23 > 0:17:26Yeah, almost ready, man. Just plating up right now.
0:17:26 > 0:17:31He spreads his pea puree onto the plate, topping with peas...
0:17:31 > 0:17:35- One minute, Pete. You going to be late?- No, not today.
0:17:35 > 0:17:39..adds his pollack and finishes with a garnish of fresh pea shoots.
0:17:40 > 0:17:41There you go.
0:17:42 > 0:17:43And it's all on time!
0:17:43 > 0:17:46- And it's all on time, chief. - Well done.- Thank you.
0:17:46 > 0:17:48But at the end of the day, it is all in the eating.
0:17:48 > 0:17:49Shall we go and taste it?
0:17:54 > 0:17:57- Sprinkle them on.- Sprinkle them. - And then the atomizer.
0:17:57 > 0:17:59So this is the way of adding the vinegar.
0:17:59 > 0:18:01It's not for smell, it's not for...
0:18:01 > 0:18:03It's for smell as well, so you get that smell of, basically,
0:18:03 > 0:18:05fish and chips, when you open that bag.
0:18:05 > 0:18:09It's definitely malt vinegar. That's beautiful.
0:18:09 > 0:18:11- Tartare sauce?- Yes, please.
0:18:11 > 0:18:14Proper tartare sauce as well. You've got everything in there.
0:18:15 > 0:18:17Is there enough flavour on the pollack?
0:18:17 > 0:18:20Yeah. I'm really happy with that. I like it.
0:18:20 > 0:18:23- It's a real clean fish. - They're all perfectly even.
0:18:23 > 0:18:25It's not quite what I remember, is it?
0:18:25 > 0:18:27No, scrumps for me was big bits, little bits,
0:18:27 > 0:18:28chewy bits, crunchy bits.
0:18:28 > 0:18:31Are you happy that delivers the same pleasure you were looking for
0:18:31 > 0:18:33that fish and chips represented as a kid?
0:18:33 > 0:18:35I just wanted you to concentrate really on the fish,
0:18:35 > 0:18:36so I just tried to refine it,
0:18:36 > 0:18:39just get the texture across and that little flavour of batter.
0:18:39 > 0:18:41Try to make a refined scrump.
0:18:43 > 0:18:46Beautiful piece of fish and these scrumps are just to die for.
0:18:46 > 0:18:49And the tartare sauce - happy with the acidity coming through there?
0:18:49 > 0:18:51That's what I really want, that kind of sharpness,
0:18:51 > 0:18:53just to cut through everything.
0:18:53 > 0:18:56On paper, fish and chips sounds quite basic
0:18:56 > 0:19:00and kind of a really easy dish to knock out, but actually,
0:19:00 > 0:19:01there is a lot of skill here.
0:19:01 > 0:19:05Is this, do you think, ambitious enough to fit the brief?
0:19:07 > 0:19:11Next under fire is classically trained chef Chris.
0:19:11 > 0:19:14He wants to take the lead from front man Peter.
0:19:14 > 0:19:16The main person I'm looking at is Peter.
0:19:16 > 0:19:17He's the one that's ahead of the game,
0:19:17 > 0:19:20so he's the one that I want to chase down.
0:19:20 > 0:19:22He spreads squid ink on the boards
0:19:22 > 0:19:24and spoons on the lemon-dressed crab.
0:19:24 > 0:19:26Is that some of the white meat from the head as well?
0:19:26 > 0:19:28Yeah, exactly, yeah, yeah.
0:19:28 > 0:19:30- So, utilising the whole thing, you know.- Using everything.
0:19:30 > 0:19:33Next, Chris adds his lobster sprinkled with fennel crumb
0:19:33 > 0:19:37and tops with his delicately pickled cucumber.
0:19:37 > 0:19:40For added comedy value, he squirts his oyster mayonnaise
0:19:40 > 0:19:44into surf wax tins and skewers his deep fried oysters.
0:19:45 > 0:19:48Finally he garnishes with edible leaves, sea purslane,
0:19:48 > 0:19:51fine strips of apple and more fennel crumb.
0:19:55 > 0:19:58Wow, that looks pretty amazing.
0:19:58 > 0:20:00This is me, as far as I'm concerned.
0:20:00 > 0:20:04It's my childhood, it's everything I love about Cornwall.
0:20:04 > 0:20:05I can't do any more.
0:20:08 > 0:20:12Unfortunately, I'm not the one that's going to be able to eat this.
0:20:12 > 0:20:14I'm going to pass you over to your old boss.
0:20:14 > 0:20:16It's a privilege to get to eat something that's had
0:20:16 > 0:20:18so much energy and effort put into it.
0:20:18 > 0:20:20Comic Relief surf wax.
0:20:20 > 0:20:22That's beautiful.
0:20:22 > 0:20:25- Very cool.- So the squid, I think that's supposed to resemble
0:20:25 > 0:20:28- where you jump up and put your feet at the end of the board.- Oh, right.
0:20:28 > 0:20:30- That's awesome. - The deep-fried oyster,
0:20:30 > 0:20:32you happy with the cooking of it?
0:20:32 > 0:20:34For me, the oyster is crisp around the outside
0:20:34 > 0:20:36- and really soft in the middle of it. - Go ahead.
0:20:36 > 0:20:38Mmm.
0:20:38 > 0:20:40That's really good. Absolutely perfectly cooked.
0:20:40 > 0:20:42Really soft in the middle.
0:20:42 > 0:20:44You think the dish needed the crab as well?
0:20:44 > 0:20:45I just wanted to showcase
0:20:45 > 0:20:48what brilliant shellfish we have in our waters.
0:20:48 > 0:20:51The crab just gives it that extra kick of seafood, doesn't it?
0:20:51 > 0:20:54- You know you're eating a fish course with that.- Yeah, exactly.
0:20:55 > 0:20:58Does the fennel work with the rest of the flavours?
0:20:58 > 0:21:00I wanted to bring an element of crunch. For me,
0:21:00 > 0:21:03fennel, crab, lobster, all kind of marrying together as one.
0:21:03 > 0:21:06Yeah, it's quite interesting with that cucumber,
0:21:06 > 0:21:08because he put nori seaweed in it.
0:21:08 > 0:21:10Not so sure whether it adds a depth of sea flavour,
0:21:10 > 0:21:12but it definitely probably does something to it.
0:21:12 > 0:21:14You think there's enough there
0:21:14 > 0:21:17to offset the sheer quantity of protein on the plate?
0:21:17 > 0:21:21I say that there's an awful lot of fish on the plate,
0:21:21 > 0:21:24and it could perhaps be balanced with a little bit more garnish.
0:21:24 > 0:21:25It's good. Really good.
0:21:25 > 0:21:28- Fits the brief.- I hope so.
0:21:31 > 0:21:34I don't know how it went. I didn't get a look-in on the oyster,
0:21:34 > 0:21:37so as far as I'm concerned, he must have enjoyed the oyster,
0:21:37 > 0:21:39but apart from that, I haven't got a clue.
0:21:42 > 0:21:46I thought all three shellfish components were cooked immaculately
0:21:46 > 0:21:50and tasted delicious, the lobster, the crab and the oyster.
0:21:50 > 0:21:52They were all spot on.
0:21:52 > 0:21:55I thought there was a bit too much of the shellfish altogether
0:21:55 > 0:21:58in terms of the quantity for a middle course.
0:21:58 > 0:22:00I also personally thought that,
0:22:00 > 0:22:05given the kind of Cornish nature of the whole story behind the dish,
0:22:05 > 0:22:08that he had a couple of ingredients there that just didn't quite...
0:22:08 > 0:22:10Yeah, I know what you're going to say -
0:22:10 > 0:22:12the fennel and the wild rice.
0:22:12 > 0:22:14You crunch on a fennel seed or two
0:22:14 > 0:22:16and that is going to be the predominant flavour.
0:22:18 > 0:22:21Last to be scrutinized is rising star Emily.
0:22:21 > 0:22:23With the lowest score and the most to lose,
0:22:23 > 0:22:26she's determined to hold her nerve.
0:22:26 > 0:22:28For her nostalgic take on high tea,
0:22:28 > 0:22:30she fries her potato and trout toasts
0:22:30 > 0:22:32and cuts them into triangles.
0:22:32 > 0:22:35You look as if you're far more in control than you were yesterday.
0:22:35 > 0:22:37Don't say anything yet, Chris.
0:22:37 > 0:22:40She adds her deconstructed hollandaise.
0:22:40 > 0:22:42What's these little pots? They look cool.
0:22:42 > 0:22:45That's the kind of DIY hollandaise. You've got your egg yolk puree,
0:22:45 > 0:22:47which has got the hollandaise reduction there.
0:22:47 > 0:22:49In the salt shakers, you've got beurre noisette.
0:22:49 > 0:22:51Oh, wicked. Looks amazing.
0:22:51 > 0:22:54She places her braised baby leeks on the plate
0:22:54 > 0:22:55along with her quirky fish tins
0:22:55 > 0:22:58filled with the delicately cured brown trout.
0:23:00 > 0:23:01Well, this looks like fun.
0:23:01 > 0:23:03Yeah, I hope so.
0:23:03 > 0:23:05Coming up last - is that worse than going first?
0:23:05 > 0:23:08No. It's much better going last.
0:23:08 > 0:23:09TOM LAUGHS
0:23:13 > 0:23:15Run me through the idea behind the dish.
0:23:15 > 0:23:17One thing led to another about the whole kind of era
0:23:17 > 0:23:20and kitschness about the dish
0:23:20 > 0:23:21and the whole presentation of it
0:23:21 > 0:23:24coming together to make you smile, basically.
0:23:24 > 0:23:26So that's an egg yolk emulsion?
0:23:26 > 0:23:30- And here we have?- That's the lemon-infused beurre noisette.
0:23:30 > 0:23:32- Right, OK.- It's been dried out. - And sprinkle that...
0:23:32 > 0:23:33..liberally.
0:23:33 > 0:23:35Well, this is fun, isn't it?
0:23:35 > 0:23:37Very high tea-orientated, isn't it?
0:23:38 > 0:23:41Are you happy with the cook of that trout?
0:23:41 > 0:23:43Yeah, it's nice and soft.
0:23:43 > 0:23:46It just eats... whatever she's done to it,
0:23:46 > 0:23:48however she's cooked it, it just tastes delicious.
0:23:48 > 0:23:51Trout is perfect. Really, really perfect.
0:23:51 > 0:23:52Are you pleased with the toasts?
0:23:52 > 0:23:55They're not quite as crisp on the outside as I'd like them to be.
0:23:55 > 0:23:57And the texture in the middle of them?
0:23:57 > 0:23:59The texture could be a little more floury.
0:23:59 > 0:24:02Can you taste the smokiness from that trout coming through the toast?
0:24:02 > 0:24:04I can, yeah.
0:24:04 > 0:24:09It's supposed to have smoked trout in it. I see little bits of it.
0:24:09 > 0:24:11It's not as smoky as I thought it was going to be.
0:24:11 > 0:24:14So, the deconstructed hollandaise,
0:24:14 > 0:24:17do you think that works better than an actual hollandaise?
0:24:17 > 0:24:19You're getting that wonderful richness of the egg yolk
0:24:19 > 0:24:22coming through there, you're getting that beurre noisette flavour,
0:24:22 > 0:24:25really nice textures, so I was trying to get more to it
0:24:25 > 0:24:27than just a hollandaise.
0:24:27 > 0:24:29I love the egg yolk puree.
0:24:29 > 0:24:31I love this as well.
0:24:31 > 0:24:33Lemon and the beurre noisette. I think she's got it bang on.
0:24:35 > 0:24:37If you crack this one, are you a lot happier?
0:24:37 > 0:24:38I'm proud of this dish.
0:24:38 > 0:24:41I enjoyed eating it just now, and I hope you guys did as well.
0:24:43 > 0:24:46It's a really interactive dish. It's really fun. I'm worried.
0:24:46 > 0:24:49- So she's back into the running, big-time.- She's back in the game.
0:24:51 > 0:24:53- Hooray, it's over. That was better.- High five.
0:24:53 > 0:24:54- Yeah.- What a comeback.
0:24:54 > 0:24:57Not sure about comeback. It's a long way to go.
0:24:57 > 0:24:58But it was a good start, anyway.
0:24:58 > 0:25:00Tough course. I wouldn't want to judge that.
0:25:04 > 0:25:07Well, I've got my own views on the other two guys' dishes,
0:25:07 > 0:25:09cos I was able to eat them all.
0:25:09 > 0:25:12I think maybe we should just cross-reference some scores
0:25:12 > 0:25:14- and see if we're down the same path. - Yeah, yeah.
0:25:19 > 0:25:22How we doing, chefs?
0:25:22 > 0:25:23- Yeah.- Yeah.- Right.
0:25:23 > 0:25:25I'll start with you, Peter.
0:25:26 > 0:25:27Your seaside memories.
0:25:29 > 0:25:30I love the cleanness of the flavours.
0:25:30 > 0:25:32Wasn't overworked.
0:25:33 > 0:25:34I loved the scrumps.
0:25:34 > 0:25:37Childhood memories for myself, as well.
0:25:37 > 0:25:39They're a throwaway ingredient,
0:25:39 > 0:25:41but you refined them and you made them work very well
0:25:41 > 0:25:42in context of your dish.
0:25:43 > 0:25:47For me, it was very, very mature, refined cooking.
0:25:47 > 0:25:49It was beautifully presented.
0:25:49 > 0:25:52I think, though, that it lacked the fun element.
0:25:52 > 0:25:54Just lacked that theatre.
0:25:59 > 0:26:01OK, Chris. Gone surfing.
0:26:01 > 0:26:05I was a little worried at first that serving something on a surfboard
0:26:05 > 0:26:08would look tacky, but it didn't. I thought you nailed the brief.
0:26:08 > 0:26:09It was really good fun.
0:26:09 > 0:26:13Phil says that all the shellfish was cooked to perfection.
0:26:14 > 0:26:18He thought there was perhaps a little bit too much of it on the plate,
0:26:18 > 0:26:22and with the fennel, perhaps there was a little too much
0:26:22 > 0:26:24and it left an overpowering taste in your mouth.
0:26:27 > 0:26:32Emily, for your high tea, I loved the witty presentation.
0:26:32 > 0:26:33I thought it was great.
0:26:33 > 0:26:37Phil thought the fish was cooked to perfection.
0:26:37 > 0:26:40I loved the deconstructed hollandaise,
0:26:40 > 0:26:41the richness that it gave.
0:26:41 > 0:26:44The lemon powder was perhaps a little cloggy.
0:26:44 > 0:26:46We had problems getting it out of the shaker.
0:26:46 > 0:26:48The leeks that you served on the side
0:26:48 > 0:26:51for me were a little overcooked and a little underseasoned.
0:26:51 > 0:26:54I thought the potatoes were perhaps a little overworked.
0:26:54 > 0:26:56It became a little cloyey.
0:26:56 > 0:26:59It was the weakest element of your dish.
0:26:59 > 0:27:05So, Peter, for your seaside memories, I'm giving you...
0:27:07 > 0:27:08..8 out of 10.
0:27:11 > 0:27:14Chris, for Gone Surfing,
0:27:14 > 0:27:16I'm giving you...
0:27:17 > 0:27:18..7 out of 10.
0:27:20 > 0:27:22Emily, for your high tea,
0:27:22 > 0:27:24I'm giving you...
0:27:24 > 0:27:26..6 out of 10.
0:27:29 > 0:27:33We've had some really good cooking today, but tomorrow,
0:27:33 > 0:27:36I want to see some great cooking. I want to see some 9s and some 10s.
0:27:36 > 0:27:38Thank you very much, and I'll see you in the morning.
0:27:38 > 0:27:40- Cheers.- Thank you.
0:27:44 > 0:27:45So at the halfway point,
0:27:45 > 0:27:48Peter is still out in front with 16 points.
0:27:48 > 0:27:51Chris is hanging in there on 13 points.
0:27:51 > 0:27:55And Emily is still trailing behind on 11 points.
0:27:55 > 0:27:57Being behind rather than ahead is obviously
0:27:57 > 0:27:59quite an intimidating place to be,
0:27:59 > 0:28:02and I've really got to pull something out of the bag tomorrow
0:28:02 > 0:28:04to try and catch up.
0:28:06 > 0:28:07Not counting any chickens yet.
0:28:07 > 0:28:10There might be a couple of points in it, but anything can happen,
0:28:10 > 0:28:12and anything can go wrong as well.
0:28:12 > 0:28:14On top of the board here,
0:28:14 > 0:28:17but I've just got to push them just a bit more just to get that 10.
0:28:17 > 0:28:19Tomorrow it's the main course,
0:28:19 > 0:28:21and Chris and Emily play catch-up
0:28:21 > 0:28:24in an attempt to bring down frontrunner Peter...
0:28:24 > 0:28:25On schedule?
0:28:25 > 0:28:28Never going to let me live this down, are you?
0:28:28 > 0:28:31- ..as the competition heats up.- Whoa!
0:28:53 > 0:28:56Subtitles by Red Bee Media Ltd