0:00:03 > 0:00:06The best of British chefs are bringing out their funny sides.
0:00:06 > 0:00:08- Same!- Yes!
0:00:08 > 0:00:10And this week on Great British Menu,
0:00:10 > 0:00:12it's the battle of the South West newcomers.
0:00:12 > 0:00:15- It's the big one, isn't it?- Ooh!
0:00:15 > 0:00:17Young gun, Peter Sanchez Iglesias...
0:00:17 > 0:00:20I've got to get it right, I've got to get it exactly, exactly right.
0:00:20 > 0:00:23..rising star, Emily Watkins...
0:00:23 > 0:00:24Don't you start telling me that now!
0:00:24 > 0:00:27..and classically trained Chris Eden...
0:00:27 > 0:00:28Watching the clock going down,
0:00:28 > 0:00:30you have to keep on running, keep on going.
0:00:30 > 0:00:33..are vying for the chance to cook at a special banquet,
0:00:33 > 0:00:37in honour of 25 years of Red Nose Day,
0:00:37 > 0:00:40with gastronomic masterpieces full of fun.
0:00:40 > 0:00:41- Mmm.- Wow.
0:00:41 > 0:00:43Yesterday, whilst all eyes were on Peter
0:00:43 > 0:00:46- to make it to the pass on time... - All about precision and timing.
0:00:46 > 0:00:47..it was Emily's fish course...
0:00:47 > 0:00:50I'm giving you six out of ten.
0:00:50 > 0:00:54..and Chris' that failed to deliver their punch lines...
0:00:54 > 0:00:57It got a little bit lost somewhere.
0:00:57 > 0:01:00- ..leaving Peter... - It's all on time, Chief.- Well done.
0:01:00 > 0:01:05..to forge further ahead. Today, it's the halfway point.
0:01:05 > 0:01:07Massive pressure. After all, it is the main course.
0:01:07 > 0:01:11Can Chris and Emily pull off their dishes...
0:01:11 > 0:01:14It's not going to allow me to stop and start. It'll just lose its form
0:01:14 > 0:01:16which will be a disaster.
0:01:17 > 0:01:19..and rein in young gun Peter...
0:01:19 > 0:01:21On schedule, today?
0:01:21 > 0:01:23Never going to let me live this down, are you?
0:01:23 > 0:01:27- ..as the competition heats up?- Whoa!
0:01:41 > 0:01:44This year, Great British Menu is celebrating Red Nose Day.
0:01:44 > 0:01:46Mmmmm...
0:01:46 > 0:01:50The challenge is to tickle taste buds with witty, dazzling dishes.
0:01:50 > 0:01:51Woo hoo!
0:01:51 > 0:01:54And the chefs have all done their bit, raising money
0:01:54 > 0:01:57and visiting projects supported by Comic Relief across the UK.
0:01:57 > 0:02:02- Teaches respect, teaches them to be fit, wellbeing.- OK!
0:02:02 > 0:02:05But to get to the banquet, the South West competitors have to first
0:02:05 > 0:02:10get past two-time champion, The King Of Mains - Tom Kerridge.
0:02:10 > 0:02:14This is main course day, And main course, that's my favourite.
0:02:14 > 0:02:16I've got two dishes to the banquet and I really want to see
0:02:16 > 0:02:21a performance that will blow my socks off and want an encore.
0:02:21 > 0:02:23Tom Kerridge, he's only won it twice before,
0:02:23 > 0:02:25he's been pretty brutal as a judge so far.
0:02:25 > 0:02:28- I'm pretty scared, I don't know about you guys.- Yeah, I'm terrified.
0:02:28 > 0:02:31- Definitely.- Going to be a tough day. - Very tough.
0:02:34 > 0:02:38First into the kitchen is innovative young gun, Peter Sanchez Iglesias,
0:02:38 > 0:02:42who's leading the competition with his blend of nostalgic food
0:02:42 > 0:02:44and state-of-the-art techniques.
0:02:44 > 0:02:46The meat course is going to be exactly
0:02:46 > 0:02:50the same as what my other dishes are all about, and that's nostalgia.
0:02:50 > 0:02:52Times when I was really happy.
0:02:52 > 0:02:56I've just got to make sure, I get in there, get it done.
0:02:58 > 0:03:02- Name your dish. - Today, I'm doing a roast dinner.
0:03:02 > 0:03:04Taking inspiration by my man.
0:03:04 > 0:03:07All the family being round the table, enjoying themselves,
0:03:07 > 0:03:08having a great time.
0:03:08 > 0:03:11But I'm doing lamb and mint so this is the best end of lamb
0:03:11 > 0:03:14and I'm going to be slowly cooking it, using a water bath.
0:03:14 > 0:03:16But then I'm going to be putting it in a pan
0:03:16 > 0:03:18and really getting that caramelisation,
0:03:18 > 0:03:22- that whole roasting...- Trying to get the roast flavours afterwards, OK.
0:03:22 > 0:03:23I just want it to be cooked perfectly.
0:03:23 > 0:03:24Some little baby onions.
0:03:24 > 0:03:27Yeah, so onions and leak, this is going to be more like a stew.
0:03:27 > 0:03:29And potatoes.
0:03:29 > 0:03:32Potatoes. It wouldn't be the same without roast potatoes.
0:03:32 > 0:03:34And the fun element is going to come from where?
0:03:34 > 0:03:36The way it'll be served is really cool,
0:03:36 > 0:03:37I can't wait for you to see it,
0:03:37 > 0:03:40hopefully it'll put a smile on your face.
0:03:40 > 0:03:42Peter's hoping for yet another headline act
0:03:42 > 0:03:44with a family tradition.
0:03:44 > 0:03:46Roast lamb complete with triple-cooked potatoes,
0:03:46 > 0:03:49Yorkshire puddings and a sparkly perry champagne.
0:03:49 > 0:03:52Everybody loves a roast and everyone loves roast lamb,
0:03:52 > 0:03:57but is it clever, is it creative? Or is it just a roast dinner?
0:03:59 > 0:04:02Classically-trained Chris is feeling the pressure.
0:04:02 > 0:04:06His complex dishes have so far been criticised for being unbalanced.
0:04:06 > 0:04:09Maybe I've probably overanalyzed and maybe over-thought
0:04:09 > 0:04:12too many components for the previous courses but,
0:04:12 > 0:04:15you know, it's tough in there.
0:04:15 > 0:04:20- Come on then, what are you doing today?- I'm doing a BLT.- OK.
0:04:20 > 0:04:25So I've got a fantastic West Country short rib of beef.
0:04:25 > 0:04:30- So you're using the beef as the "B" in the BLT?- Exactly, yeah.
0:04:30 > 0:04:32And what have we got here?
0:04:32 > 0:04:35To carry on that BLT theme, this is beef bacon.
0:04:36 > 0:04:40Where does the fun element come? Is it in the name or the presentation?
0:04:40 > 0:04:43The presentation is going to be a little bit fun.
0:04:43 > 0:04:46The ketchup tomatoes are going to be a bit unique.
0:04:46 > 0:04:51Take the skin off them and infuse them with ketchup spices.
0:04:51 > 0:04:55So when you eat into it, you'll have the flavours of that ketchup
0:04:55 > 0:04:57but it'll be inside a tomato.
0:04:57 > 0:04:59OK, and a beer? What are we using beer for?
0:04:59 > 0:05:03I'm going to do like some malt onions with the beer,
0:05:03 > 0:05:06- harness the whole thing together. - OK.
0:05:07 > 0:05:11Can Chris strike a balanced dish with his twist on a BLT, using
0:05:11 > 0:05:15beef instead of pork, accompanied by ketchup tomatoes,
0:05:15 > 0:05:16beer-pickled onions,
0:05:16 > 0:05:21a cheesy mayonnaise and wild mushroom and tarragon crisps?
0:05:21 > 0:05:25It sounds really exciting, it sounds really clever, really out-there
0:05:25 > 0:05:28but maybe it's a little bit confusing, all over the place.
0:05:28 > 0:05:31He needs to suck it into one and really, really nail this.
0:05:32 > 0:05:35Rising star Emily has so far failed to impress Tom
0:05:35 > 0:05:39and she needs to deliver a great dish to avoid another bad score.
0:05:41 > 0:05:44I've had a really tough couple of days over the starter
0:05:44 > 0:05:47and fish course and it'll be really tough.
0:05:47 > 0:05:49But if I've got any chance today,
0:05:49 > 0:05:52it's going to be to try and claw some points back
0:05:52 > 0:05:53and get ahead of Chris.
0:05:56 > 0:05:59OK, so, talk me through your dish. What have we got here?
0:05:59 > 0:06:00I'm doing a shoot lunch today,
0:06:00 > 0:06:03the main part of the meal is the venison rack.
0:06:03 > 0:06:06That's being paired with beetroot which will come in various
0:06:06 > 0:06:09- different guises. - We have here some pearl barley.
0:06:09 > 0:06:12I'm going to be doing a barley and beetroot risotto.
0:06:12 > 0:06:14Where's the fun element going to be?
0:06:14 > 0:06:17Hopefully, you'll find the presentation of it
0:06:17 > 0:06:19is kind of quirky and it brings a smile to your face
0:06:19 > 0:06:21when you get presented with it.
0:06:21 > 0:06:25The venison itself is going to be coated in a sloe gin gel,
0:06:25 > 0:06:29essentially, but it just gives it a really nice, even-coating flavour.
0:06:29 > 0:06:32The gel won't...well, SHOULDN'T split or anything,
0:06:32 > 0:06:37- it should hold its shape nicely and just coat round the venison.- OK.
0:06:37 > 0:06:41- Is this a well-rehearsed and practised dish?- It has been, yes.
0:06:41 > 0:06:44- Fantastic.- But as I've seen, anything can happen.
0:06:44 > 0:06:47Emily's hoping to gain some valuable points,
0:06:47 > 0:06:50with her version of a shoot lunch, with beetroot risotto,
0:06:50 > 0:06:54red Russian kale and venison encased in a delicate sloe gin
0:06:54 > 0:06:56and beetroot jelly.
0:06:56 > 0:06:59She's got this great venison
0:06:59 > 0:07:03that she's going to dip into a warm gel which, technically, is going
0:07:03 > 0:07:06to be very difficult but her last couple of courses,
0:07:06 > 0:07:08her technical aspect has let her down,
0:07:08 > 0:07:10she really needs to nail this today.
0:07:10 > 0:07:13I'm looking for some nines and tens scores today.
0:07:13 > 0:07:15The main course, this is the showpiece event
0:07:15 > 0:07:17at the whole of the banquet.
0:07:17 > 0:07:19I should know, I've done two of them.
0:07:26 > 0:07:28It's halfway through the competition
0:07:28 > 0:07:30and with all three chefs battling for a place
0:07:30 > 0:07:32- in front of the judges... - Whoa!
0:07:32 > 0:07:35..the atmosphere in the kitchen is tense.
0:07:35 > 0:07:39- Sorry, dude.- Especially for Chris who's first to serve up.
0:07:40 > 0:07:42Chris is looking pretty busy over there, isn't he?
0:07:42 > 0:07:45Yes, running around like a headless chicken, big-time.
0:07:45 > 0:07:49- What about you, Peter, are you all right?- Yes, just about all right.
0:07:49 > 0:07:51- Bit late again.- On schedule today?
0:07:51 > 0:07:54You're never going to let me live this down, are you?
0:07:57 > 0:08:00Earlier in the week, front runner Peter was 15 minutes late
0:08:00 > 0:08:03for his starter, earning him a penalty point.
0:08:03 > 0:08:06With even more prep needed for his main course,
0:08:06 > 0:08:08he could be in danger of getting another one.
0:08:10 > 0:08:11There's quite a lot going on.
0:08:11 > 0:08:14Heritage carrots, and the roast potatoes
0:08:14 > 0:08:17and the two different types of lamb...
0:08:17 > 0:08:18Coming through, Chef.
0:08:18 > 0:08:22But it's perfectionist Chris who has Tom's attention,
0:08:22 > 0:08:24as he busies himself with the fiddly elements of his dish,
0:08:24 > 0:08:26including his ketchup tomatoes.
0:08:27 > 0:08:30Is that a red nose we're looking at, there?
0:08:30 > 0:08:33The Chris Eden fun-loving take on it?
0:08:33 > 0:08:37- Well, I hope it's fun and loving, yeah.- And a microwave?
0:08:37 > 0:08:39What are we using a microwave for?
0:08:40 > 0:08:42- I've got some tarragon crisps in here.- OK.
0:08:42 > 0:08:46I'll just slightly microwave them so they go nice and crispy.
0:08:46 > 0:08:49All these kind of flavours, they'll all work perfectly together.
0:08:49 > 0:08:53I think the past couple of courses I've done,
0:08:53 > 0:08:57there's been a little bit of a lack of coherence.
0:08:57 > 0:08:59I don't want you to question my elements today,
0:08:59 > 0:09:01I want you to understand why everything is there
0:09:01 > 0:09:04- and that's what food's all about. - That IS what food's all about.
0:09:04 > 0:09:07- Listen, good luck, Chris. - Cheers, thank you very much.
0:09:11 > 0:09:13Trailing behind her Michelin-starred rivals,
0:09:13 > 0:09:18rising star Emily is determined to prove her technical skills.
0:09:18 > 0:09:20I've got to really, really pull it out the bag today.
0:09:20 > 0:09:23I really need to be able to hold my head up at the end of this
0:09:23 > 0:09:26and say that I've done the best I can.
0:09:26 > 0:09:30She's coating her venison in a unique sloe gin and beetroot jelly,
0:09:30 > 0:09:32using a sensitive gelling gum.
0:09:32 > 0:09:36Um...so this is a non-reversible setting agent
0:09:36 > 0:09:40so it's a little bit unforgiving, it won't allow me to stop and start
0:09:40 > 0:09:44- and re-melt it.- Right, OK.- It will just lose its form, basically,
0:09:44 > 0:09:45which would be a disaster.
0:09:48 > 0:09:50If the gel splits in the water bath,
0:09:50 > 0:09:53Emily won't have enough time to repeat the process.
0:09:53 > 0:09:57Emily's really pushing the boundaries, it's really innovative.
0:09:57 > 0:10:01But I hope it's not a step too far which could lead to her downfall.
0:10:04 > 0:10:06As well as creating entertaining dishes,
0:10:06 > 0:10:09this year the chefs have gone out of their way to demonstrate
0:10:09 > 0:10:14how money raised for Comic Relief, helps change lives across the UK.
0:10:14 > 0:10:17I went to go see a project that they're doing down in Bristol.
0:10:17 > 0:10:20It's helping these teenage kids who are really struggling.
0:10:20 > 0:10:22It's amazing what they do.
0:10:26 > 0:10:29Re:work is a Comic Relief-funded charity
0:10:29 > 0:10:32that re-engages young people who, for various reasons,
0:10:32 > 0:10:35have fallen out of mainstream education.
0:10:35 > 0:10:37And no throwing potatoes at the windows!
0:10:37 > 0:10:38LAUGHTER
0:10:38 > 0:10:41Through the organisation, they gain valuable skills
0:10:41 > 0:10:44and improve their chances of employment.
0:10:44 > 0:10:47Phil Campbell is one of the youth workers who also helps students
0:10:47 > 0:10:50with filling out applications and finding work placements.
0:10:50 > 0:10:53Get through the basic tasks of the working world
0:10:53 > 0:10:56that a lot of people find easy, which they find so hard.
0:10:56 > 0:10:59It's just a case of pointing them in the right direction,
0:10:59 > 0:11:02making sure their attitude stays on the ground
0:11:02 > 0:11:05rather than somewhere where it shouldn't be.
0:11:05 > 0:11:07The youths work on community projects,
0:11:07 > 0:11:11including gardening and cultivating their own vegetables.
0:11:11 > 0:11:14Fresh produce is something Emily's passionate about
0:11:14 > 0:11:16and which she's included in her competition menu.
0:11:16 > 0:11:18So I'm really excited to see what they're growing
0:11:18 > 0:11:21- and meeting the guys.- Hi, Emily.
0:11:21 > 0:11:24- You all right, Phil?- Yeah, fine. Good to meet you.
0:11:24 > 0:11:27This is one of our little gardens we tend to.
0:11:27 > 0:11:30As you can see, we've got a few things to be planted out.
0:11:30 > 0:11:32- I'll show you what our students are up to.- That's great.
0:11:35 > 0:11:3815-year-old Ashley was introduced to the project
0:11:38 > 0:11:42to help build his self-esteem and improve his social skills.
0:11:42 > 0:11:43Would you have dropped out of school
0:11:43 > 0:11:48- if you hadn't been given something like this...- Probably, yeah.- ..to be doing at the same time?- Mmm.
0:11:48 > 0:11:50Has this giving you a bit more confidence
0:11:50 > 0:11:52- back at school when you are there? - Yeah.
0:11:52 > 0:11:55Jordan has gained vital work experience to help him
0:11:55 > 0:11:58find employment during his two years with the project.
0:11:58 > 0:12:00Have you always been interested in gardening?
0:12:00 > 0:12:03- I've always liked it, no doubt at all.- Nice to learn more about it.
0:12:03 > 0:12:05Exactly. It really is good, very good.
0:12:05 > 0:12:07What about when the rain's coming down,
0:12:07 > 0:12:09are you still keen to get out here and do your bit?
0:12:09 > 0:12:12- Yeah, just get a bit wet, really. - Yeah.- Just carry on with it.
0:12:12 > 0:12:15- Nothing can stop us, really.- Good.
0:12:15 > 0:12:19'It's giving them a purpose, a focus.
0:12:19 > 0:12:21'It's giving them confidence.'
0:12:21 > 0:12:24One of the guys saying to me earlier that he would've just dropped out
0:12:24 > 0:12:27of school in the last year because of troubles going on, etc.
0:12:27 > 0:12:30And coming here to this community project has given him
0:12:30 > 0:12:33a boost of confidence and the strength to go back into school
0:12:33 > 0:12:36and hold his head up and stay in his education.
0:12:36 > 0:12:40So Comic Relief funding you guys is essential to you operating, isn't it?
0:12:40 > 0:12:43Absolutely, definitely. I don't think we could continue without it.
0:12:45 > 0:12:48With the lads hungry after a hard day's work,
0:12:48 > 0:12:52Emily took the chance to taste-test her unique beetroot risotto.
0:12:52 > 0:12:54Has anyone actually tried beetroot?
0:12:54 > 0:12:57- Yeah.- I haven't. - You've never tried any?- No.
0:12:57 > 0:12:59The smell puts me off, to be honest.
0:12:59 > 0:13:00- Want to try it?- I'll go for it.- Yeah?
0:13:06 > 0:13:08- No problem.- Nice.- Yeah? - That's lovely.
0:13:08 > 0:13:12- Even Jordan's having a go. Good for you.- Mm.
0:13:12 > 0:13:15- Spot on.- Thank you very, very much.
0:13:15 > 0:13:16You've really encouraged me in this.
0:13:16 > 0:13:19Given me a lot of confidence today so thanks, guys.
0:13:19 > 0:13:21- Can I have some more?- Yes, please, finish it off!
0:13:21 > 0:13:25What'll your mum say when you come back saying you had beetroot and barley risotto?
0:13:25 > 0:13:29I can tell, it's down your T-shirt! LAUGHTER
0:13:29 > 0:13:30Inspired by her visit,
0:13:30 > 0:13:33Emily decided to raise money for Comic Relief
0:13:33 > 0:13:34at her Cotswolds pub,
0:13:34 > 0:13:38by mixing a special cocktail using ingredients from her main course.
0:13:40 > 0:13:43Beetroot and sloe, that's going to have so many aromas.
0:13:45 > 0:13:48It's got that nice little after-dryness of the Prosecco.
0:13:48 > 0:13:52- Very easy drinking, isn't it?- Yeah. - Very easy drinking!
0:13:52 > 0:13:57It's just the perfect winter drink. It's just absolutely delicious.
0:13:57 > 0:14:01With all sales going to charity, Emily managed to raise £460.
0:14:03 > 0:14:06If you've been inspired to do your bit for Comic Relief
0:14:06 > 0:14:07and you enjoy eating out,
0:14:07 > 0:14:10then an easy way to get involved is through Menu Relief.
0:14:10 > 0:14:14Find out more at bbc.co.uk/rednoseday
0:14:14 > 0:14:16and learn about other ways to help raise money too.
0:14:24 > 0:14:27Back in the kitchen, Emily's using some locally-sourced kale to
0:14:27 > 0:14:29go with her venison shoot lunch.
0:14:30 > 0:14:34You look really calm today. You don't look half as stressed.
0:14:34 > 0:14:37The temperature's rising a bit but we're getting there.
0:14:38 > 0:14:40Nerves seem to be keeping in check at the moment.
0:14:40 > 0:14:43When I start plating, they'll come back again full-force
0:14:43 > 0:14:45cos that'll be the moment of truth.
0:14:45 > 0:14:48Having struggled with her nerves so far in the competition,
0:14:48 > 0:14:50Emily's confidence is growing,
0:14:50 > 0:14:54but she's gambling everything on her water bath venison.
0:14:54 > 0:14:58One chef who doesn't look nervous is competition leader, Peter.
0:14:58 > 0:15:01Hoping to plate up a headline performance with his take
0:15:01 > 0:15:04on a lamb roast, he's busy fluffing his potatoes...
0:15:05 > 0:15:07..one spud at a time...
0:15:09 > 0:15:13..leaving Tom once more concerned about Peter's time-keeping.
0:15:14 > 0:15:17He'll have no excuse if he's late, and if he is,
0:15:17 > 0:15:20I won't hold back on giving penalty points out again.
0:15:22 > 0:15:26That's not how my mum does roast potatoes, Chief! One at a time?
0:15:26 > 0:15:27- One at a time.- Who's recipe's that?
0:15:27 > 0:15:30I just borrowed from my nan and then tweaked a bit.
0:15:30 > 0:15:32Really, so this is from your nan,
0:15:32 > 0:15:35that you turned into something for this competition?
0:15:35 > 0:15:39- Yeah, yeah, yeah, massively, yeah. - All right.
0:15:39 > 0:15:40As long as we're all under control.
0:15:42 > 0:15:44As he prepares his cheesy mayonnaise,
0:15:44 > 0:15:46classically-trained Chris hopes all the elements
0:15:46 > 0:15:49of his quirky BLT will come together.
0:15:50 > 0:15:54Do you think mayonnaise is the right thing to be serving with a main course?
0:15:55 > 0:15:59Um, well, when you think of BLT, you think of mayonnaise
0:15:59 > 0:16:01as far as I'm concerned.
0:16:01 > 0:16:03The elements have to be there otherwise I could get
0:16:03 > 0:16:07- scrutinised for not actually putting the main components together.- OK.
0:16:12 > 0:16:15I'm really scared about this dish now.
0:16:17 > 0:16:19Peter's food really worries me.
0:16:19 > 0:16:22He seems to have understood the brief perfectly.
0:16:22 > 0:16:26Emily, she's really started to get stronger and stronger and stronger.
0:16:26 > 0:16:28She certainly means business.
0:16:30 > 0:16:33And she's only two points behind me, so now, I'm really worried.
0:16:35 > 0:16:39I don't think I ever thought this would be as hard as what it is now.
0:16:39 > 0:16:42Like, I'm just... You just watch the clock going down
0:16:42 > 0:16:45and you just have to keep on running, keep on going.
0:16:45 > 0:16:49Bit more pressure in here, not as easy to relax and have a laugh as in your own kitchen.
0:16:49 > 0:16:51When you're in your own kitchen, you're in your own environment,
0:16:51 > 0:16:54you know the boys, you'll talk about football and girls
0:16:54 > 0:16:58whatever you want and have a good laugh together, don't you? But...
0:17:00 > 0:17:04But Peter may have just the thing to lighten the mood.
0:17:05 > 0:17:07To accompany his nostalgic roast,
0:17:07 > 0:17:10he's combined champagne with South West perry cider.
0:17:10 > 0:17:15Right, guys, I know I've been so serious over the last few days.
0:17:15 > 0:17:18I want to have a taste and let you guys try my champagne perry.
0:17:21 > 0:17:22To the main course, guys.
0:17:22 > 0:17:25If you think this is busy, imagine what it'll be like
0:17:25 > 0:17:29- in the Royal Albert Hall. - Yeah, one bridge at a time, I think!
0:17:29 > 0:17:33- It's lovely.- It's very good. It's delicious. Thanks.
0:17:33 > 0:17:35Thanks, guys. Let's go.
0:17:35 > 0:17:39With plate-up fast approaching, Chris still has a lot to prepare.
0:17:41 > 0:17:43How are you doing, boss? You've got a sweat on
0:17:43 > 0:17:45running round like a lunatic.
0:17:45 > 0:17:46I'm first up, got to go for it
0:17:46 > 0:17:49so I don't want to be late, like other people.
0:17:49 > 0:17:52- Ooh, was that a little dig? PETER:- Little bit!
0:17:52 > 0:17:54THEY LAUGH
0:17:54 > 0:17:57No, I just want to get this dish up on time. Make sure it's perfect.
0:17:57 > 0:18:00Massive pressure. After all, it is the main course.
0:18:00 > 0:18:03I just want to do you proud, Chef.
0:18:03 > 0:18:08The best bit of advice I could give to Chris is chillax-oh, relax-oh.
0:18:08 > 0:18:11Take a chill pill, it's all all right,
0:18:11 > 0:18:14just cook as well as you can.
0:18:14 > 0:18:17Chris puts together the components of his unique BLT.
0:18:17 > 0:18:21First, he squeezes his cheesy mayonnaise on to grilled lettuce.
0:18:21 > 0:18:26Then tops his slow-cooked beef rib with slices of beef bacon,
0:18:26 > 0:18:30beer-pickled onions and finally his red nose ketchup tomatoes
0:18:30 > 0:18:33and serves with his wild mushroom and tarragon crisps.
0:18:35 > 0:18:39- Phew! And relax!- Yep.
0:18:39 > 0:18:40TOM LAUGHS
0:18:40 > 0:18:42Shall we go and see if this tops the bill,
0:18:42 > 0:18:45or whether it's a supporting act?
0:18:49 > 0:18:53- Happy, Chef?- Yeah. - You look like a weight's been lifted off your shoulders.
0:18:53 > 0:18:56Well, I've done what I can do now.
0:18:56 > 0:18:59Are you happy with the cook of that?
0:18:59 > 0:19:01It's lovely and gelatinous.
0:19:01 > 0:19:05When you stick your knife into it, it just falls away.
0:19:05 > 0:19:10- Oh, look at that.- Perfect. Tastes great.- Lovely flavour.- I like it.
0:19:10 > 0:19:13The tarragon and wild mushroom crisps. Yep.
0:19:13 > 0:19:16CRUNCH Good crunch on them.
0:19:16 > 0:19:21- Yeah, thank goodness.- Flavour of the tarragon enough in the potato?
0:19:21 > 0:19:25Maybe a few more strands of tarragon in there
0:19:25 > 0:19:27but everything needs to work together.
0:19:27 > 0:19:28The beef was the main show.
0:19:28 > 0:19:31The ketchup tomatoes are there to help the beef.
0:19:31 > 0:19:34I was expecting a plastic BLT to come out
0:19:34 > 0:19:36and instead you get these amazing components
0:19:36 > 0:19:38but totally different to what you'd expect.
0:19:38 > 0:19:41- I think it'd put a cheeky smile on people's faces.- Yeah.
0:19:41 > 0:19:44Where's the humour, where's the laughs coming from here?
0:19:44 > 0:19:48Smiles do come from food as well and if I've executed it perfectly,
0:19:48 > 0:19:51then that should bring a smile to your face anyway.
0:19:56 > 0:19:59Next, it's Emily and it's the moment of truth for her venison.
0:20:06 > 0:20:09Gel intact, she places her beetroot-coated ribs
0:20:09 > 0:20:14on a bed of kale. Next, dollops of her sloe gin liquid gel
0:20:14 > 0:20:16and horseradish foam,
0:20:16 > 0:20:21then adds shotgun cartridges filled with popped beetroot barley,
0:20:21 > 0:20:25and a hip flask which she fills with her venison sauce,
0:20:25 > 0:20:28finishing with her beetroot and barley risotto.
0:20:32 > 0:20:36Wow, that looks amazing, it looks mega.
0:20:36 > 0:20:38It looks absolutely great.
0:20:38 > 0:20:41I'm going to go and taste it, you guys enjoy that.
0:20:45 > 0:20:46What have we got in here?
0:20:46 > 0:20:50That's the puffed barley, resembling the shotgun pellets.
0:20:50 > 0:20:54- And in the hip flask... I love this. - That has the venison sauce in it.
0:20:54 > 0:20:57OK, get your knife and fork, we'll have one each.
0:20:58 > 0:21:02Happy with the way that gel works in your mouth?
0:21:02 > 0:21:05Gel's breaking down fine, giving a nice bit of sweetness to it.
0:21:05 > 0:21:08- Are you happy with the way it's seasoned?- Yes, I am.
0:21:08 > 0:21:12You're making me very doubtful now, but I am! I am happy with it.
0:21:12 > 0:21:15Really clever, isn't it? I love that sloe gin jelly
0:21:15 > 0:21:18round the outside of it. Doesn't overpower the venison.
0:21:18 > 0:21:22- Just really enhances it.- Think it's maybe lacking a bit of salt, a touch?
0:21:22 > 0:21:25- Maybe a bit of cracked salt on top of it.- Yeah.
0:21:25 > 0:21:30- The risotto, is the pearl barley cooked enough for you?- For me, yes.
0:21:31 > 0:21:34PETER: It could be a touch too much sweetness for the venison.
0:21:34 > 0:21:37I just think the venison is really gamy.
0:21:37 > 0:21:42- It can take a lot, can't it?- It can, yes. That's a stonking dish.
0:21:42 > 0:21:46So the fun element, how does this relate to Comic Relief?
0:21:46 > 0:21:49Most people would be surprised to find the sloe gin jelly.
0:21:49 > 0:21:51I find it reminiscent of a red nose itself.
0:21:52 > 0:21:54DRUM ROLL CYMBAL CRASH
0:21:54 > 0:21:57What Tom now judges it as is up to him
0:21:57 > 0:21:59but I feel happy with what I've done today.
0:21:59 > 0:22:00CYMBAL CRASH
0:22:00 > 0:22:04Last up, young gun Peter, who's hoping to maintain
0:22:04 > 0:22:06his pole position with a roast dinner
0:22:06 > 0:22:08just how his Nan would serve it.
0:22:08 > 0:22:12He even has time to put together mini-flower arrangements.
0:22:12 > 0:22:16Then the comedy side of his dish starts to reveal itself.
0:22:16 > 0:22:19To plate up, he's using china, inspired by his nan,
0:22:19 > 0:22:22serving up potatoes and heritage carrots.
0:22:22 > 0:22:26He then tops his broccoli puree with stuffed Yorkshire puddings
0:22:26 > 0:22:27and slices of lamb.
0:22:27 > 0:22:32Right-oh, guys, there's something I've got to do before I go with this.
0:22:32 > 0:22:35With more time up his sleeve, Peter's got a surprise.
0:22:35 > 0:22:38CHARLESTON-STYLE MUSIC PLAYS
0:22:38 > 0:22:42GIGGLES
0:22:42 > 0:22:43I'll get some cutlery.
0:22:48 > 0:22:50CHUCKLES
0:22:50 > 0:22:54So this is roast dinner at your house normally, Peter?
0:22:54 > 0:22:55This is what it's like?
0:22:55 > 0:22:59This is roast dinner, what has taken inspiration from my nan,
0:22:59 > 0:23:03from my nan's nan and it's just everything what I put into it
0:23:03 > 0:23:05so I just hope you guys enjoy.
0:23:05 > 0:23:06Take that and the glass.
0:23:06 > 0:23:10- You can bring the plate and I'll let you guys enjoy.- Thanks.
0:23:21 > 0:23:23TAPPING NOISE
0:23:23 > 0:23:26- Happy with them?- Yeah.- Happy with how crispy they are?
0:23:26 > 0:23:28Yep, put a lot of love into them.
0:23:28 > 0:23:30Lovely crunch on the outside...
0:23:31 > 0:23:36- ..lovely and fluffy on the inside. Really lamb-y and really good.- Yeah.
0:23:38 > 0:23:41- The cook on that, are you happy? - Yeah, definitely.
0:23:41 > 0:23:45- Nice and soft but really little chew as well.- Absolute perfection.
0:23:45 > 0:23:48- Absolutely delicious. - Yorkshire pudding OK to you?
0:23:48 > 0:23:51- Yes.- Exactly how I wanted it.
0:23:51 > 0:23:53Nice and crispy on the outside and in the inside,
0:23:53 > 0:23:55filled with that lovely braised belly of lamb.
0:23:55 > 0:23:59If I was going to be absolutely finical, the bigger carrots...
0:23:59 > 0:24:02- A bit al dente. - ..I find it hard to break down.
0:24:02 > 0:24:06- Is there anything on dish you'd change?- Um, no, no.
0:24:06 > 0:24:10I'm really happy. It made me laugh serving it to you, definitely.
0:24:12 > 0:24:14It's like a real show, each of his courses.
0:24:14 > 0:24:17- I want to see what he'll do with his dessert course.- Exactly.
0:24:17 > 0:24:19He'll skydive into the building or something!
0:24:20 > 0:24:25Is this roast dinner fine dining enough for a banquet?
0:24:25 > 0:24:27You know what? I'm going to say yes.
0:24:30 > 0:24:33Hopefully, Tom enjoyed the actual dish itself
0:24:33 > 0:24:36because, in the end of the day, the proof is in the pudding.
0:24:51 > 0:24:53Chris, I'll start with you. BLT.
0:24:56 > 0:24:58Absolutely loved the beef.
0:25:00 > 0:25:04The ketchup tomatoes, they were really, really tasty.
0:25:04 > 0:25:05But...
0:25:07 > 0:25:10..I think you got caught up in the title of BLT
0:25:10 > 0:25:13being the witty side of your dish...
0:25:15 > 0:25:18..rather than actually concentrating on food.
0:25:18 > 0:25:21Maybe a little bit more of the beef bacon
0:25:21 > 0:25:24and a bit more of the tarragon flavour might have helped to
0:25:24 > 0:25:27draw together the two components of the braise and the salad
0:25:27 > 0:25:30and made it feel, in your mouth, like it was more of one dish
0:25:30 > 0:25:32rather than two separate ones.
0:25:34 > 0:25:39OK, Emily. For your shot lunch,
0:25:39 > 0:25:42it blew me away. It was a really, really great looking dish.
0:25:44 > 0:25:49The venison, wonderfully cooked.
0:25:49 > 0:25:50But...
0:25:51 > 0:25:53..it did need more seasoning.
0:25:56 > 0:26:01Peter, your roast dinner,
0:26:01 > 0:26:03properly made me laugh when it came up to the pass
0:26:03 > 0:26:07so straight away, I thought it was really, really, really good fun.
0:26:09 > 0:26:12I thought the food was great.
0:26:13 > 0:26:17Beautiful, loads of flavour going through it.
0:26:17 > 0:26:19But...
0:26:19 > 0:26:23I think the food lacked just that little bit of ambition.
0:26:24 > 0:26:28If you take away all of the props that you had,
0:26:28 > 0:26:30a roast dinner is just a roast dinner.
0:26:35 > 0:26:36OK, to the scores.
0:26:38 > 0:26:40Chris...
0:26:41 > 0:26:43..for your BLT...
0:26:46 > 0:26:48..I am scoring you...
0:26:51 > 0:26:52..eight out of 10.
0:26:56 > 0:27:00Emily, for shot lunch...
0:27:03 > 0:27:04..I'm scoring you...
0:27:07 > 0:27:09..nine out of 10.
0:27:13 > 0:27:17Peter, for your roast dinner...
0:27:19 > 0:27:20..I'm scoring you...
0:27:23 > 0:27:25..eight out of 10.
0:27:26 > 0:27:31Chefs, it's really close. There's a lot of pressure on the next one.
0:27:33 > 0:27:35- Good luck, guys.- Thanks, Chef.
0:27:36 > 0:27:41- Fair play, my love.- Thanks.- Fair play.- I'm absolutely shocked.
0:27:42 > 0:27:45Gone right down to the wire, hasn't it? Big time.
0:27:47 > 0:27:51So, with one course to go, Peter remains on top with 24 points,
0:27:51 > 0:27:53Chris is holding on to second with 21,
0:27:53 > 0:27:57but Emily is snapping at his heels with 20 points on the board.
0:27:57 > 0:28:00I was totally blown away to hear that I got a nine.
0:28:00 > 0:28:02I got a nine! Yay!
0:28:03 > 0:28:06I just got to go into my dessert now and keep pushing on the scores.
0:28:06 > 0:28:11'All of a sudden now, Emily is creeping back into this.'
0:28:11 > 0:28:15I've got to deliver. If I don't deliver, I could be going home.
0:28:15 > 0:28:18Tomorrow, it's desserts and someone IS going home.
0:28:18 > 0:28:21There's only one point between them two
0:28:21 > 0:28:23and it'll be tough to see who can actually end up at the end.
0:28:23 > 0:28:27Chris pulls out all the stops, but can he deliver?
0:28:27 > 0:28:29These peaches have to be perfect,
0:28:29 > 0:28:32otherwise I don't have a dish and at the moment,
0:28:32 > 0:28:34I'm really worried about them.
0:28:39 > 0:28:41Subtitles by Red Bee Media Ltd