0:00:02 > 0:00:05It's crunch time on Great British Menu for the south west Chefs.
0:00:06 > 0:00:09This week's been a battle of the newcomers.
0:00:09 > 0:00:10Classical chef, Chris Eden,
0:00:10 > 0:00:13innovative young gun, Peter Sanchez Iglesias
0:00:13 > 0:00:17and rising star Emily Watkins, striving for the chance to cook
0:00:17 > 0:00:21at a special banquet, celebrating 25 years of Red Nose Day.
0:00:23 > 0:00:26With just one point between Emily and Chris,
0:00:26 > 0:00:30yesterday's dessert course was a fight for survival.
0:00:30 > 0:00:33Got to keep on getting good points coming back, don't you?
0:00:33 > 0:00:35While Peter held on to the top spot...
0:00:35 > 0:00:37Highest score across the week...
0:00:37 > 0:00:40..Emily leapfrogged from last place.
0:00:40 > 0:00:42- You're through to the judges. - Thanks, Chef.
0:00:42 > 0:00:45And it was Chris who left the competition.
0:00:46 > 0:00:50Today Emily and Peter will cook all four of their courses again,
0:00:50 > 0:00:53as they lock horns for the final showdown.
0:00:54 > 0:00:57You actually feeling nervous, then, Peter?
0:00:57 > 0:01:00Backstage, the judges are expecting a performance on a plate.
0:01:00 > 0:01:02Come on, Prue, chop, chop, new blood.
0:01:02 > 0:01:05But to make sure the food is full of fun of well as flavour,
0:01:05 > 0:01:07there'll be a fourth comedy judge.
0:01:08 > 0:01:10This week, it's Fast Show comedian
0:01:10 > 0:01:13and Comic Relief supporter Simon Day.
0:01:13 > 0:01:16I think you want, as a comedian, to hear, "Why don't you do this?"
0:01:16 > 0:01:17ALL LAUGH
0:01:17 > 0:01:19The chefs are under pressure
0:01:19 > 0:01:25and must deliver gastronomic greatness, with a witty twist.
0:01:25 > 0:01:26Thumb over the top.
0:01:26 > 0:01:28Whizz, whizz, whizz...
0:01:28 > 0:01:30- Wow!- It tastes like bliss.
0:01:30 > 0:01:32It's going to go right down to the wire.
0:01:32 > 0:01:37Only one chef can represent the south west at the national finals.
0:01:37 > 0:01:38The winner is...
0:01:53 > 0:01:56It's the first time in front of the judges for both Emily
0:01:56 > 0:02:01and her Michelin-starred rival Peter, and the atmosphere is tense.
0:02:01 > 0:02:04You've been a real dark horse coming up.
0:02:04 > 0:02:06I was lucky, things came together for me.
0:02:06 > 0:02:10Nerves calmed down a bit, but I tell you what, they're fully back
0:02:10 > 0:02:13- in force, the nerves now.- Good luck to you.- Yeah, good luck.
0:02:17 > 0:02:21Remaining in the bottom spot until the dessert round, Emily managed
0:02:21 > 0:02:26to claw her way up the scoreboard to get through to the judges today.
0:02:26 > 0:02:31It still feels totally unreal that I'm here. In shock, really, still.
0:02:31 > 0:02:35Rival Peter knows that Emily is one to watch.
0:02:35 > 0:02:37Have to make sure I'm on the ball today.
0:02:37 > 0:02:39I think Emily's going to be on top form.
0:02:42 > 0:02:45Well, they're definitely keeping us guessing with those titles.
0:02:45 > 0:02:48"Shoot lunch", could be BANG on!
0:02:48 > 0:02:51And this year, judges Prue Leith, Oliver Peyton
0:02:51 > 0:02:54and Matthew Fort are getting a sneak preview of their menus.
0:02:54 > 0:02:58Come on, Prue, chop, chop. Good new chefs, new blood.
0:02:58 > 0:03:00Although new to the competition,
0:03:00 > 0:03:03Emily's cooking is not unfamiliar to Prue.
0:03:03 > 0:03:06Emily's restaurant is about four miles from my house.
0:03:06 > 0:03:10She's a really good cook. There's a question mark about her puddings,
0:03:10 > 0:03:12but maybe she's going to surprise me.
0:03:15 > 0:03:19In the kitchen, Emily and Peter get straight on with their starters,
0:03:19 > 0:03:22but they're about to be caught off guard.
0:03:22 > 0:03:24Hello, chefs, how's it going?
0:03:24 > 0:03:27PRUE: Both looking so serious.
0:03:27 > 0:03:29Come on, guys, where's the fun?
0:03:29 > 0:03:31You know, we love a bit of new blood.
0:03:31 > 0:03:33PRUE: I was very pleased
0:03:33 > 0:03:36to see your pudding had done so well, with top.
0:03:36 > 0:03:37Oh, good, good.
0:03:37 > 0:03:39Anyway, good luck, guys, and we'll see you on the other side.
0:03:39 > 0:03:42- Thank you.- Thank you. - See you later.- Good luck.
0:03:45 > 0:03:48- She's been to my restaurant.- Yeah?
0:03:49 > 0:03:52It makes it even doubly worrying.
0:03:52 > 0:03:54You know what she likes, then?
0:03:54 > 0:03:56I just know that she lives fairly close to me.
0:03:56 > 0:03:57She doesn't come that often.
0:04:01 > 0:04:05Well, I don't think I'm any the wiser after that little kitchen jaunt.
0:04:05 > 0:04:06What about you?
0:04:06 > 0:04:09Peter looks, I must say, pretty cocky in the picture,
0:04:09 > 0:04:14but I thought he looked rather less so in the kitchen.
0:04:14 > 0:04:16Are you actually feeling nervous, then, Peter?
0:04:16 > 0:04:19I am a little bit, I'm not going to lie.
0:04:19 > 0:04:22- It's tough, isn't it, trying to get this out.- Tough?
0:04:22 > 0:04:24I think that's an understatement.
0:04:24 > 0:04:27I've never put myself in such a position in my life.
0:04:28 > 0:04:30Earlier on in the week,
0:04:30 > 0:04:32nerves and time pressure got the better of Emily,
0:04:32 > 0:04:36and for her culinary take on a childhood literary classic,
0:04:36 > 0:04:38Dr Seuss's green eggs and ham.
0:04:38 > 0:04:40She scored a disappointing five
0:04:40 > 0:04:43after failing on key technical elements,
0:04:43 > 0:04:47including her pork liver parfait, which didn't set in time.
0:04:47 > 0:04:50How's your pork mousse going? Happy with that?
0:04:50 > 0:04:51Yeah.
0:04:54 > 0:04:56There's added pressure this year,
0:04:56 > 0:04:58as the chefs have to impress a fourth judge.
0:04:58 > 0:05:00Today, it's comedian Simon Day.
0:05:00 > 0:05:03Hello, Simon, how are you? Welcome. Come and sit down.
0:05:03 > 0:05:04Thank you very much.
0:05:04 > 0:05:08So a bit of wit and humour in the menu is what we're looking for today.
0:05:08 > 0:05:12Which I'm sure can go wrong as well.
0:05:12 > 0:05:14Eight courses. Are you up for that?
0:05:14 > 0:05:17I love eating, yes. I don't need to be told to eat.
0:05:18 > 0:05:23In the kitchen, Emily is finishing off her starter.
0:05:23 > 0:05:24I was dreading being first,
0:05:24 > 0:05:27- but I'm quite glad to get it out of the way.- Fair play to you, my love.
0:05:27 > 0:05:31She makes her mock egg by topping fried bread with minced pork fat
0:05:31 > 0:05:34and adds the pea sphere wrapped in lardo.
0:05:34 > 0:05:36Next, she squeezes apple jelly
0:05:36 > 0:05:38into the centre of her pork liver parfait
0:05:38 > 0:05:43and serves it with sourdough soldiers, fresh ham and peas.
0:05:43 > 0:05:45Awesome. It's looking really, really good. Happy?
0:05:45 > 0:05:48Happier.
0:05:48 > 0:05:50Happier.
0:05:53 > 0:05:55First one out of the way.
0:06:05 > 0:06:08A fried egg with a green yolk?
0:06:08 > 0:06:09Dr Seuss.
0:06:09 > 0:06:12- Think they'll get it?- Were they fans of Green Eggs And Ham?
0:06:12 > 0:06:14- I don't know. We'll have to see. - It's dead funny.
0:06:14 > 0:06:16I think it looks great. I like the green egg.
0:06:16 > 0:06:18It looks like a half-cooked egg,
0:06:18 > 0:06:21which is presumably what it's meant to look like.
0:06:21 > 0:06:22Let's give it a chance.
0:06:22 > 0:06:24I don't quite know that I'm going to like it.
0:06:24 > 0:06:26That parfait, did you get it spot-on?
0:06:26 > 0:06:30It's holding as it should. It's not as intense as it was the other day.
0:06:30 > 0:06:33I think the whipped liver mousse is very nice.
0:06:33 > 0:06:34I think it could be a little bit thicker.
0:06:34 > 0:06:39The pea puree that has been in the spherified ball,
0:06:39 > 0:06:40the egg yolk,
0:06:40 > 0:06:46is bitter. Do you know, I think this is a fair old disaster.
0:06:47 > 0:06:51I think for once, Prue, you're absolutely incorrect.
0:06:51 > 0:06:53I'm wrong, am I?
0:06:53 > 0:06:55I think it's really funny.
0:06:55 > 0:06:58That's a beautiful piece of fried bread underneath that.
0:06:58 > 0:07:00Anything that has fried bread has got to be good.
0:07:00 > 0:07:02The fried bread is actually quite fatty.
0:07:02 > 0:07:04Which I know it's supposed to be, but...
0:07:04 > 0:07:06Excuse me, what's wrong with that?
0:07:06 > 0:07:07He's not a northerner, is he?
0:07:07 > 0:07:11NORTHERN ACCENT: It's absolutely fantastic, this.
0:07:11 > 0:07:15It's your deconstructed egg and bacon sarnie.
0:07:15 > 0:07:17I'm still worried about the dish. Very worried.
0:07:17 > 0:07:19I'm not embarrassed about it, like I was the other day.
0:07:19 > 0:07:21And the toast is boring.
0:07:21 > 0:07:24Oh, come on, it's very funny! It's nice.
0:07:24 > 0:07:25There's a few missing loops here,
0:07:25 > 0:07:28but this is good. It's fun.
0:07:28 > 0:07:29Are you laughing?
0:07:29 > 0:07:32No. It takes me a lot more than a green egg to make me laugh, though.
0:07:35 > 0:07:38Innovative young chef Peter is up next
0:07:38 > 0:07:40with his nostalgic picnic starter
0:07:40 > 0:07:43with coronation chicken terrine, quiche Lorraine mousse
0:07:43 > 0:07:45and a warm, runny scotch egg,
0:07:45 > 0:07:49A dish that scored an impressive nine earlier in the week.
0:07:49 > 0:07:52But he did incur a penalty point for being late to the pass.
0:07:52 > 0:07:54How are you doing on that today?
0:07:54 > 0:07:55Just about there.
0:07:55 > 0:07:57- Yeah?- I'm going to find it tough again,
0:07:57 > 0:07:59because it's a big dish to do.
0:07:59 > 0:08:00He finishes his potato
0:08:00 > 0:08:04and truffle salad, served in quirky bar-coded boxes.
0:08:04 > 0:08:06He adds his hot scotch eggs, quiche Lorraine mousse
0:08:06 > 0:08:09and coronation chicken terrines,
0:08:09 > 0:08:13the weakest element of his dish, according to Tom Kerridge.
0:08:13 > 0:08:15One and a half minutes, Peter, over the time.
0:08:15 > 0:08:19- Are you there?- Two minutes and I'll be coming to the pass.
0:08:20 > 0:08:22Everything goes into a picnic basket.
0:08:22 > 0:08:26It's better this time. It's way, way, way better.
0:08:26 > 0:08:29And the effect is completed with fake turf
0:08:29 > 0:08:30and atmospheric picnic noises.
0:08:30 > 0:08:33One, two, three.
0:08:33 > 0:08:36BIRDSONG
0:08:36 > 0:08:38This'll blow these judges away.
0:08:40 > 0:08:42Oh, look!
0:08:42 > 0:08:44ALL EXCLAIM
0:08:44 > 0:08:45PRUE: A bit of Astroturf.
0:08:47 > 0:08:49BIRDSONG
0:08:49 > 0:08:51DUCKS QUACK
0:08:51 > 0:08:55You don't think there are live creatures inside this, do you?
0:08:55 > 0:08:56GEESE HONK
0:08:56 > 0:08:59There's some Canada geese flying south in mine.
0:08:59 > 0:09:01Ahhh!
0:09:02 > 0:09:05MATTHEW: I feel an overwhelming sense of disappointment.
0:09:07 > 0:09:11That was exactly what I wanted. The right temperatures. Everything was perfect.
0:09:11 > 0:09:13Wow, that's really an incredible flavour, that.
0:09:13 > 0:09:15This bears absolutely no resemblance
0:09:15 > 0:09:17to any picnic I've ever eaten in my life.
0:09:17 > 0:09:19What about the coronation chicken?
0:09:19 > 0:09:22Did you listen to Tom or have you decided to run with it?
0:09:22 > 0:09:24You know what?
0:09:24 > 0:09:27I was actually really, really happy with that element of the dish.
0:09:27 > 0:09:30All the individual parts of this are really great.
0:09:30 > 0:09:31I completely disagree.
0:09:31 > 0:09:34There is absolutely no connection between these things.
0:09:34 > 0:09:36The world's smallest potatoes,
0:09:36 > 0:09:39contributing nothing in terms of taste or texture.
0:09:39 > 0:09:42The scotch egg is just a boring bog-standard scotch egg
0:09:42 > 0:09:44you'd find in any decent pub up and down the country.
0:09:44 > 0:09:48If you got scotch eggs like that in every pub, there'd be more people in the pubs.
0:09:48 > 0:09:52- They wouldn't be closing down.- You don't know the pubs Matthew goes to.
0:09:52 > 0:09:56- Matthew doesn't frequent the working men's clubs.- No fruit machines?
0:09:56 > 0:09:58Matthew has to send his staff ahead of him first of all
0:09:58 > 0:10:01to find out the quality of the scotch eggs.
0:10:01 > 0:10:05What matters mostly is, that dish is executed the way I wanted it to be
0:10:05 > 0:10:08- and it works and I'm dead happy. - Excellent.
0:10:08 > 0:10:11It's a performance on the plate, it's gastronomy...
0:10:11 > 0:10:12I mean, it's got everything.
0:10:12 > 0:10:16He's even put the barcode on it. It's brilliant.
0:10:16 > 0:10:21I enjoyed the whole thing of it. A childlike wonder.
0:10:21 > 0:10:24Next, it's the fish course.
0:10:24 > 0:10:27Emily's hoping her use of innovative techniques
0:10:27 > 0:10:29with simple flavours will impress the judges.
0:10:29 > 0:10:33Her nostalgic take on high tea features cured brown trout,
0:10:33 > 0:10:37potato toasts and an unusual deconstructed hollandaise.
0:10:37 > 0:10:39Emily, how are you doing for time?
0:10:39 > 0:10:40Tight, Peter.
0:10:40 > 0:10:43Emily's hoping to improve on the low six she scored for it
0:10:43 > 0:10:46earlier in the week, but with plate up fast approaching,
0:10:46 > 0:10:49the pressure is starting to show.
0:10:49 > 0:10:51Need to get these last elements on the pass.
0:10:51 > 0:10:54I don't want to overcook my leeks,
0:10:54 > 0:10:57because I was picked up on it before.
0:10:57 > 0:11:00She adds the components of her deconstructed hollandaise,
0:11:00 > 0:11:03her egg puree and lemon beurre noisette to the tray.
0:11:06 > 0:11:07Emily, how's your powder?
0:11:07 > 0:11:11I hope it's all right. I've chilled it down a bit,
0:11:11 > 0:11:15because I think what happened before, it was made quite quickly
0:11:15 > 0:11:19in this warm kitchen, and as a result, it was a little bit claggy.
0:11:19 > 0:11:21She adds her braised baby leeks
0:11:21 > 0:11:24and quirky fish tins filled with delicately cured brown trout,
0:11:24 > 0:11:26along with her potato trout toasts.
0:11:29 > 0:11:30It's late!
0:11:37 > 0:11:38PRUE: High tea.
0:11:38 > 0:11:42MATTHEW: Yeah, in front of the telly. Watching the Great British Menu.
0:11:42 > 0:11:44- Are you happy with it, though? - Yeah, I was happy when it went up,
0:11:44 > 0:11:46it was just a bit stressful getting it there.
0:11:46 > 0:11:49- It looked brilliant. - Let's hope they enjoy it.
0:11:49 > 0:11:52I think this is a brown trout.
0:11:52 > 0:11:54- PRUE: And it is delicious. - What is this?
0:11:55 > 0:11:57Is this salt of some kind?
0:11:57 > 0:12:00The problem is, it doesn't come out very well.
0:12:00 > 0:12:03Um, the trout, I've just finished it off this time with a little bit more
0:12:03 > 0:12:05cooking oil over the top,
0:12:05 > 0:12:09just to really kind of knock you back to that sardines in a tin
0:12:09 > 0:12:11kind of idea, which it all stemmed from.
0:12:11 > 0:12:15- I'm beginning to like this powdery stuff!- Prue!
0:12:15 > 0:12:19Mmm! And the potatoes, I mean, all of those three are very good flavours.
0:12:20 > 0:12:24I think they are. It's nice, plain, good, plain cooking.
0:12:24 > 0:12:27It's a really simple dish, but there's four people in there
0:12:27 > 0:12:29and they're going to have different opinions.
0:12:29 > 0:12:33It doesn't taste of very much. I think it's all right. It's not very gastronomic.
0:12:33 > 0:12:37- Underwhelming.- Matthew, when you said it was good, plain food,
0:12:37 > 0:12:38did you mean aero-plane food?
0:12:38 > 0:12:40ALL LAUGH
0:12:42 > 0:12:44Peter's up next with his fish course,
0:12:44 > 0:12:48a twist on classic fish and chips featuring oil-poached pollock,
0:12:48 > 0:12:52pea puree, tartare sauce and quirky batter scrumps.
0:12:52 > 0:12:56He assembles his condiments, tartare sauce, atomisers filled with
0:12:56 > 0:12:59malt vinegar, and newspaper cones filled with batter scrumps.
0:13:00 > 0:13:03Then he spreads his pea puree onto the plate.
0:13:03 > 0:13:06That pea puree does look a lot smoother, doesn't it?
0:13:06 > 0:13:08Yeah, this is exactly the way it should have been.
0:13:08 > 0:13:12And finally tops with pollock and a garnish of fresh pea shoots.
0:13:12 > 0:13:14There we go. Let's go.
0:13:14 > 0:13:16Ohhh...
0:13:16 > 0:13:18- Well done.- Thank God for that.
0:13:27 > 0:13:29Fish and chips and mushy peas.
0:13:29 > 0:13:30But where are the chips?
0:13:30 > 0:13:33Oh! I've lost all me balls!
0:13:33 > 0:13:35What sort of fish is this?
0:13:35 > 0:13:36- Pollock, I think.- Is it?
0:13:36 > 0:13:38- It's quite tasty.- It's really tasty.
0:13:38 > 0:13:40Beautifully cooked fish.
0:13:40 > 0:13:43Yeah, the food is delicious. I like the little vinegar spray.
0:13:43 > 0:13:46That would help if you were attacked on the way home too.
0:13:46 > 0:13:47You could use that on the tube.
0:13:47 > 0:13:50I cannot see why you would not want to use such a great fish.
0:13:50 > 0:13:53Do you know...I think we've been misled here.
0:13:53 > 0:13:55That's not a mushy pea.
0:13:55 > 0:13:57Yeah. Simon, what do you reckon?
0:13:57 > 0:13:59I think it tastes like broccoli.
0:13:59 > 0:14:02Can you get me some more of that pea puree, please?
0:14:03 > 0:14:07If it's not peas, then what on earth is he doing?
0:14:10 > 0:14:11Few would summon up broccoli
0:14:11 > 0:14:14as a remembrance of all things past at the beach.
0:14:14 > 0:14:17You're not going to believe it.
0:14:17 > 0:14:20That puree what I just used was the one for my main course.
0:14:20 > 0:14:22- Broccoli puree?- That's the problem
0:14:22 > 0:14:25- if you go with two purees exactly the same- BLEEP- colour.
0:14:25 > 0:14:27A guy from London goes to a chip shop up north,
0:14:27 > 0:14:30points at the mushy peas and says, "I'll have the guacamole."
0:14:30 > 0:14:32ALL LAUGH
0:14:35 > 0:14:39Back in the kitchen, Peter's reflecting on his puree disaster.
0:14:39 > 0:14:41You all right?
0:14:41 > 0:14:43- Oh...- BLEEP!
0:14:45 > 0:14:49I think it's really knocked him for six and it's really put him under
0:14:49 > 0:14:54a bit of pressure and he's really thinking hard about it.
0:14:54 > 0:14:55Got the next course to get up,
0:14:55 > 0:14:58so smash it out and get absolute perfection.
0:14:58 > 0:15:00- We need to smash- BLEEP.
0:15:00 > 0:15:01The pressure is on.
0:15:01 > 0:15:03- Let's go.- Let's go.
0:15:09 > 0:15:12With two courses down, the judges take stock of the food so far
0:15:12 > 0:15:14and discuss their scores.
0:15:14 > 0:15:16I've been all over the place.
0:15:16 > 0:15:18I mean, I've had a nine and I've had a four.
0:15:18 > 0:15:21We're in sevens and eights territory at the moment.
0:15:21 > 0:15:23I'm disappointed I'm not allowed to use halves.
0:15:23 > 0:15:25Yeah!
0:15:25 > 0:15:29I think, actually, Simon, you need to get into the kitchen and go and give
0:15:29 > 0:15:32them a bit of coaching on how to focus their performance.
0:15:32 > 0:15:35It'd be like the tumbleweed... If I went in as a comedian, saying,
0:15:35 > 0:15:37"Why don't you do this?" they'd just go...
0:15:37 > 0:15:39LAUGHTER
0:15:45 > 0:15:46Hello!
0:15:46 > 0:15:50- How's it going?- Not too bad.
0:15:50 > 0:15:52We've had some nice things so far.
0:15:52 > 0:15:56We had one thing which everyone hated
0:15:56 > 0:15:58and one person really loved.
0:15:58 > 0:16:00- Oh, God.- Hey...
0:16:00 > 0:16:01BLEEP!
0:16:03 > 0:16:04Sorry!
0:16:04 > 0:16:06My hands are sweaty.
0:16:06 > 0:16:08What are you making here?
0:16:08 > 0:16:12- Just finishing off the lamb. - Are you all right?- Yeah.
0:16:12 > 0:16:15- I do mean that.- Yeah, this is pretty much a brown butter.
0:16:15 > 0:16:17- I was going to say, it looks really healthy(!)- Yeah.
0:16:17 > 0:16:19- Caramelising it.- That is incredible.
0:16:19 > 0:16:23Well, thanks very much, guys, I'm off. Nice to see you.
0:16:23 > 0:16:26- Nice to see you.- Thanks. - I won't mention the broccoli.
0:16:28 > 0:16:31So that was a bit of a fright. Highs and lows already.
0:16:31 > 0:16:33I've got a real feeling that's my port liver parfait.
0:16:33 > 0:16:36Well, I put broccoli puree instead of peas, so...
0:16:39 > 0:16:42Worries aside, it's time for the main courses.
0:16:42 > 0:16:46Peter's up first with his witty take on his nan's Sunday lunch.
0:16:46 > 0:16:49Roast lamb complete with quadruple cooked potatoes,
0:16:49 > 0:16:53Yorkshire puddings and a glass of sparkling perry champagne.
0:16:53 > 0:16:55Tom Kerridge awarded Peter an eight for this course,
0:16:55 > 0:16:58but he was topped by Emily, who scored a nine.
0:16:59 > 0:17:02Emily's... She seems to be picking up the pace.
0:17:02 > 0:17:04She knew she had the high scores on these courses,
0:17:04 > 0:17:06so I'll have to watch out
0:17:06 > 0:17:08and make sure I push mine that little bit extra.
0:17:10 > 0:17:14He serves up his potatoes and heritage carrots
0:17:14 > 0:17:15and tops his broccoli puree
0:17:15 > 0:17:18with stuffed Yorkshire puddings and slices of lamb.
0:17:22 > 0:17:24Just wait until we hear that music.
0:17:26 > 0:17:29RAG-TIME MUSIC PLAYS
0:17:34 > 0:17:37- We're at Matthew's house.- Yeah.
0:17:41 > 0:17:43Your grandmother, she must be a total legend.
0:17:43 > 0:17:45You've dedicated two dishes to her.
0:17:45 > 0:17:48She has totally inspired you, has she?
0:17:48 > 0:17:50Well, she's the one that created the memories, I suppose,
0:17:50 > 0:17:53when I was younger. So yeah, she's a massive influence in my life.
0:17:53 > 0:17:55Aren't the plates beautiful, though?
0:17:55 > 0:17:57I love this whole thing, I think it's brilliant.
0:17:57 > 0:18:00Mmm, yeah, looks great. Takes Oliver back to his childhood in Ireland.
0:18:00 > 0:18:02I still like roast potatoes.
0:18:02 > 0:18:04It doesn't take me back to my childhood!
0:18:04 > 0:18:05Takes me back to last Sunday.
0:18:05 > 0:18:10That is genuine 1950s vegetables - severely overcooked.
0:18:10 > 0:18:12The broccoli for me is unnecessary.
0:18:12 > 0:18:17That is definitely, definitely, definitely broccoli puree.
0:18:17 > 0:18:18How did you feel about Tom's comments,
0:18:18 > 0:18:22saying it was just a roast dinner if you take away all the presentation?
0:18:22 > 0:18:26Truth is that if this came in front of us and there wasn't all the decor,
0:18:26 > 0:18:29you'd say, right, it's Sunday lunch - so what?
0:18:29 > 0:18:31I just wanted to serve a dish
0:18:31 > 0:18:33where I knew everyone would want to eat it.
0:18:33 > 0:18:35A good meal for the Jubilee, perhaps,
0:18:35 > 0:18:37but for a banquet in 2013...
0:18:37 > 0:18:40It is more Jubilee than Comic Relief, isn't it?
0:18:40 > 0:18:43I'd rather see the futuristic version of this.
0:18:46 > 0:18:49Emily's next to plate up with her high scoring main course.
0:18:49 > 0:18:51It should be my strongest part of the menu.
0:18:51 > 0:18:54I certainly feel more confident about this dish.
0:18:54 > 0:18:58Her novelty version of a shoot lunch features beetroot risotto,
0:18:58 > 0:19:03red kale and venison encased in a clever sloe gin and beetroot jelly.
0:19:03 > 0:19:06She places her gel-coated venison on a bed of kale.
0:19:06 > 0:19:11Adds dollops of her sloe gin liquid gel and horseradish foam,
0:19:11 > 0:19:14then shotgun cartridges filled with popped beetroot barley.
0:19:14 > 0:19:18- Kind of slightly chucking them to get the pellets coming out.- Love it.
0:19:18 > 0:19:20- You have got technique there. - Well...
0:19:22 > 0:19:25Next, a hip flask filled with venison gravy
0:19:25 > 0:19:27and then she spoons on her beetroot and barley risotto.
0:19:27 > 0:19:30OK.
0:19:31 > 0:19:32Steady, guys.
0:19:32 > 0:19:35Three down, one more to go.
0:19:40 > 0:19:41Bang-bang!
0:19:41 > 0:19:43- Ah!- Ha-ha!
0:19:43 > 0:19:45I think it looks great.
0:19:45 > 0:19:47Mmm!
0:19:47 > 0:19:51It's interesting, it's like a cover of a Dick Francis book, isn't it?
0:19:51 > 0:19:55Venison isn't too strong a game meat that some people might not enjoy it.
0:19:55 > 0:19:57The dish is very clever, I love the presentation.
0:19:57 > 0:20:00It is a good marriage of flavours.
0:20:00 > 0:20:02The flavours are very strong. Rampant.
0:20:02 > 0:20:05Rampant! I like the idea of this being a rampant dish.
0:20:05 > 0:20:08I'm getting something else on the back of my palate
0:20:08 > 0:20:10which is really not helping me at all.
0:20:10 > 0:20:12Perhaps the gel that she's put round the edge of it.
0:20:12 > 0:20:13The armour plating.
0:20:13 > 0:20:15It is BEAUTIFUL.
0:20:15 > 0:20:18I've taken Tom's advice totally - I think he was absolutely right
0:20:18 > 0:20:21in what he said about the risotto. I have toned that down. It is less sweet now.
0:20:21 > 0:20:25There's the potential for having a lot of sweetness in this, and there isn't.
0:20:25 > 0:20:26And she's done the colour palate,
0:20:26 > 0:20:28the flavour palate and the texture palate.
0:20:28 > 0:20:31I mean, she has balanced everything absolutely beautifully.
0:20:31 > 0:20:36I just hope that some of the judges, being country folk at heart,
0:20:36 > 0:20:37will enjoy the scene.
0:20:37 > 0:20:42- Textures change.- Mmm.- Get the crunch and the slight toughness of the kale.
0:20:42 > 0:20:46I think it's beautifully done and really, really clever.
0:20:46 > 0:20:49- It's certainly the most autumnal dish I've ever had.- Yeah.
0:20:49 > 0:20:53This is like a little wander through the countryside, really.
0:20:53 > 0:20:54Wonderful.
0:20:54 > 0:20:57Pleasure, joy, smiles, happiness in every mouthful.
0:20:57 > 0:21:01And this gravy - it may not have any alcohol in it, but ooh!
0:21:01 > 0:21:04That is really, really beautiful.
0:21:04 > 0:21:05My, that is good, isn't it?
0:21:08 > 0:21:10Time for the dessert course.
0:21:10 > 0:21:14Peter's last laugh is a witty homage to his nan's apple pie,
0:21:14 > 0:21:17complete with custard and cubes of vanilla ice cream,
0:21:17 > 0:21:19frozen with liquid nitrogen.
0:21:19 > 0:21:22Peter's addition of malic acid to give extra tartness
0:21:22 > 0:21:25to his pastry didn't go too well with veteran Tom.
0:21:25 > 0:21:28It left a real sour taste in my mouth I found quite offensive.
0:21:28 > 0:21:30I'm cutting down on the malic acid,
0:21:30 > 0:21:33because these apples are really, really acidic.
0:21:33 > 0:21:36Thought about it - now I'm going to do it the way it should be.
0:21:36 > 0:21:40He tops his apple pie puree with cooked apple chunks,
0:21:40 > 0:21:42adds his chewy cubes of vanilla ice cream,
0:21:42 > 0:21:45tops with his crisp pastry lids
0:21:45 > 0:21:47sprinkled with malic acid and sugar,
0:21:47 > 0:21:52pours his roasted cinnamon and nutmeg mixed with hot water into pots.
0:21:52 > 0:21:54And that's all for the aroma, is it?
0:21:54 > 0:21:56That's all for the aroma, yep.
0:21:56 > 0:21:59So this is the show-stopping treatment we're getting.
0:21:59 > 0:22:01Yes, hopefully. Hopefully, hopefully.
0:22:01 > 0:22:03Just got to keep ploughing.
0:22:03 > 0:22:05For his special aromatic effect,
0:22:05 > 0:22:08he pours liquid nitrogen into a flask.
0:22:08 > 0:22:12And thankfully, Emily's paying attention.
0:22:16 > 0:22:17- Liquid nitrogen.- Ah.
0:22:23 > 0:22:27Peter's apple pie is served with a clever whiff of nostalgia.
0:22:27 > 0:22:29My, oh, my, it's Merlin!
0:22:29 > 0:22:30LAUGHTER
0:22:30 > 0:22:32Smells incredible.
0:22:32 > 0:22:37I can really smell the cinnamon and the cloves, formaldehyde...
0:22:39 > 0:22:40So you're done.
0:22:40 > 0:22:43All finished. BLEEP. I'm quite jealous.
0:22:43 > 0:22:47Well, I'm always in favour of a bit of custard and sorcery.
0:22:47 > 0:22:49So is your grandmother in the kitchen
0:22:49 > 0:22:52with a big thing of liquid nitrogen, then?
0:22:52 > 0:22:55- Ha-ha! - She must be very proud of her boy.
0:22:55 > 0:22:56Well...
0:22:56 > 0:22:59- Wow!- This looks fabulous.
0:22:59 > 0:23:03Oh, my goodness, there's ice cream inside!
0:23:03 > 0:23:06The ice cream, I made sure was colder, so by the time they get it,
0:23:06 > 0:23:09hopefully it should still be that ice cream texture inside.
0:23:09 > 0:23:12It's not often you hear us so quiet all the time.
0:23:12 > 0:23:15I mean, this is a very, very, very fine bit of cooking.
0:23:15 > 0:23:17Happy apple.
0:23:17 > 0:23:20- I can concur.- Tastes like bliss.
0:23:22 > 0:23:24Matthew's quite a traditionalist, isn't he?
0:23:24 > 0:23:27You just made him very happy. He's had a picnic, Sunday roast.
0:23:27 > 0:23:30Now he's having his apple pie for afters.
0:23:30 > 0:23:31Emily's got it all to do.
0:23:31 > 0:23:34I think it's going to go right down to the wire, I really do.
0:23:34 > 0:23:37She'll have to pull it completely out of the bag,
0:23:37 > 0:23:40because that is one of the best puddings we've ever had.
0:23:42 > 0:23:43Next up is Emily.
0:23:43 > 0:23:47Once again, she scored one point more than Peter for this dish.
0:23:48 > 0:23:50A nostalgic spin on lolly and sweets,
0:23:50 > 0:23:54featuring a rhubarb and clotted cream lolly, jelly tots,
0:23:54 > 0:23:57milk bottles and a fizzy rhubarb cordial.
0:23:57 > 0:24:00Yesterday, Emily's sweets were served in vintage-style tins,
0:24:00 > 0:24:04but she's decided to change the presentation.
0:24:04 > 0:24:07I don't like that. Right, sorry.
0:24:07 > 0:24:09Take that.
0:24:09 > 0:24:13- Last minute thing, then, yeah?- It is a last minute thing. Ah!
0:24:13 > 0:24:15Can't get this to work.
0:24:15 > 0:24:20Changing your presentation last minute is a real tough thing to do.
0:24:20 > 0:24:24Prue Leith's sat there, and that really worries me.
0:24:24 > 0:24:28I'm pretty sure she's not convinced by my dessert. I get this feeling.
0:24:28 > 0:24:31She pops straws filled with fizzy powder into little
0:24:31 > 0:24:32bottles of rhubarb cordial
0:24:32 > 0:24:37and serves her rhubarb gel-coated lollies in comedy red noses, amongst
0:24:37 > 0:24:40her scattered sweets, rhubarb tuilles and vanilla shortbread.
0:24:44 > 0:24:46- That's it, they're going.- Game over.
0:24:49 > 0:24:51- Wow.- Ooh!- Smells good.
0:24:51 > 0:24:54- Jolly lolly!- It's a jolly lolly.
0:24:54 > 0:24:57Rhubarb, rhubarb, rhubarb.
0:24:57 > 0:24:58I hope that the judges get
0:24:58 > 0:25:02that they're going to put the fizzy into...the sherbet into the drink.
0:25:04 > 0:25:09Thumb over top, whizz, whizz, whizz, whizz. Shake it all about.
0:25:09 > 0:25:11Wow. Mmm!
0:25:11 > 0:25:13Oh, I like it.
0:25:13 > 0:25:15I want one of those ice creams.
0:25:15 > 0:25:18I just really hope that the judges like it as much as Tom does.
0:25:18 > 0:25:21- Mmm!- Magnifico.
0:25:21 > 0:25:23Mmm.
0:25:23 > 0:25:25As good a lolly as I've ever had. It's a good pud.
0:25:25 > 0:25:28I think it's actually full of very clever ideas -
0:25:28 > 0:25:30these little milk bottles and...
0:25:30 > 0:25:33PRUE: The shortbread is absolutely delicious.
0:25:33 > 0:25:35It looked really lovely - you should be proud.
0:25:35 > 0:25:37- Did it look better than yesterday? - I reckon.
0:25:37 > 0:25:39What is small, red and whispers?
0:25:39 > 0:25:41I don't know, what is small, red and whispers?
0:25:41 > 0:25:42A "hoarse" radish.
0:25:42 > 0:25:45They are so unfunny, they become comic.
0:25:45 > 0:25:49And I'm actually really grateful for that.
0:25:49 > 0:25:51Wait and see.
0:25:51 > 0:25:53Cooking complete, all the chefs can do is wait
0:25:53 > 0:25:56while the judges consider their final scores.
0:25:59 > 0:26:03I got a feeling there are two really talented young chefs
0:26:03 > 0:26:05going hammer and tongs.
0:26:05 > 0:26:09Some of the cooking was fantastic. I gave each of them a ten at one point.
0:26:11 > 0:26:13Emily's tried to impress the judges with her creative
0:26:13 > 0:26:16use of classic flavours and experimental techniques,
0:26:16 > 0:26:20and she's worked hard to raise a smile in honour of Comic Relief.
0:26:21 > 0:26:22A few disasters, too, though.
0:26:22 > 0:26:25Yes.
0:26:25 > 0:26:28I mean, two very, very fine puddings.
0:26:28 > 0:26:31Peter's put a lot of thought into raising a laugh
0:26:31 > 0:26:34at the Red Nose Day Banquet, with a nostalgic menu
0:26:34 > 0:26:38and fun presentation, designed to play on the senses.
0:26:38 > 0:26:40See, I think it's neck and neck.
0:26:41 > 0:26:43How is your tummy?
0:26:43 > 0:26:44LAUGHTER
0:26:52 > 0:26:54Welcome, chefs, to the judges' chamber.
0:26:54 > 0:26:57How's it been out there?
0:26:57 > 0:26:59It's been really hard. One of the hardest weeks ever.
0:26:59 > 0:27:01I'm relieved it's over, to be honest.
0:27:01 > 0:27:05I can tell you that we've enjoyed some really amazing cooking today.
0:27:05 > 0:27:09In actual fact, we awarded two tens and five nines.
0:27:09 > 0:27:13And it was genuinely very, very, very close.
0:27:16 > 0:27:18Well, the winner is...
0:27:22 > 0:27:24Peter. Well done.
0:27:24 > 0:27:27THEY APPLAUD
0:27:27 > 0:27:30You look like a relieved man.
0:27:30 > 0:27:34Yeah. Nerves. Nerves of... Just doesn't describe.
0:27:34 > 0:27:36It's amazing.
0:27:36 > 0:27:39Peter, I have to tell you that I really, really enjoyed your pudding.
0:27:39 > 0:27:42I thought it was absolutely fantastic. Great bit of work.
0:27:42 > 0:27:45I gave it a ten, actually. It was faultless.
0:27:45 > 0:27:48I liked the picnic as well. I thought it was great.
0:27:48 > 0:27:51Emily, your main course. That venison.
0:27:51 > 0:27:53That was an absolute cracker.
0:27:53 > 0:27:58Peter, we look forward to seeing you in the national finals.
0:27:58 > 0:28:01Emily, listen, I really hope we see you again in another competition.
0:28:01 > 0:28:03Thank both of you.
0:28:03 > 0:28:05- Thank you.- See ya!
0:28:07 > 0:28:09Peter cooked beautifully.
0:28:09 > 0:28:12I'm glad that he'll represent us in the south west if I can't do it.
0:28:12 > 0:28:16You know, I felt their tension. They're two young chefs.
0:28:16 > 0:28:19Simon, thank you very much for coming along and bearing some of the burden.
0:28:19 > 0:28:21Thank YOU very much.
0:28:21 > 0:28:23Personally, I didn't find it tough at all.
0:28:23 > 0:28:27Just telling my brother that I did it.
0:28:27 > 0:28:29Just got to do the final now.
0:28:31 > 0:28:34Cheers, my darling. Thanks very much. Pleasure cooking with you.
0:28:53 > 0:28:56Subtitles by Red Bee Media Ltd