0:00:03 > 0:00:06Britain's most talented chefs are bringing out their funny sides
0:00:06 > 0:00:09on this year's Great British Menu.
0:00:09 > 0:00:10THEY LAUGH
0:00:10 > 0:00:14This week it's a fierce battle between three of Northern Ireland's finest chefs.
0:00:14 > 0:00:16Returning champion Chris Fearon.
0:00:16 > 0:00:18It's quite scary when you try to be funny.
0:00:18 > 0:00:20His old boss Raymond McCardle.
0:00:20 > 0:00:23I'll leave the comedy to you, Chris, will I?
0:00:23 > 0:00:25And fresh faced young gun Ian Orr.
0:00:25 > 0:00:27Have to get in the spirit, like.
0:00:27 > 0:00:30They're fighting for the chance to serve witty, playful dishes
0:00:30 > 0:00:35at a special banquet, celebrating 25 years of Red Nose Day!
0:00:36 > 0:00:39In the starter course Raymond took the lead...
0:00:39 > 0:00:41I've marked that a seven.
0:00:41 > 0:00:44..leaving returning champion Chris defeated.
0:00:44 > 0:00:47Far from perfect - needs a bit of work here and there.
0:00:47 > 0:00:51And Ian's Rabbit in the Hat didn't raise the laughs he expected.
0:00:51 > 0:00:53It's a bit of fun. They can wear it if they want.
0:00:53 > 0:00:55And is that funny?
0:00:55 > 0:00:56Today is the fish course.
0:00:56 > 0:01:00Raymond is intent on keeping his lead and opts for a seashore display
0:01:00 > 0:01:02for the King of Fish.
0:01:02 > 0:01:05I like your cockiness, Raymond.
0:01:03 > 0:01:05I'm not cocky, it's confidence.
0:01:05 > 0:01:08Will young gun Ian prove to be a dark horse?
0:01:08 > 0:01:10I've definitely got the shakes!
0:01:10 > 0:01:13Whilst Chris is determined to make a comeback
0:01:13 > 0:01:15with his elaborate prop.
0:01:15 > 0:01:16That's mad-looking.
0:01:16 > 0:01:18But will he be able to pull it off?
0:01:18 > 0:01:20Did you practise this, did you?
0:01:34 > 0:01:39This year's challenge is to create a truly dazzling gastronomic menu.
0:01:39 > 0:01:41Wow.
0:01:41 > 0:01:43The chefs are also raising money and smiles
0:01:43 > 0:01:47by taking part in fund-raising challenges.
0:01:48 > 0:01:52And being inspired by Comic Relief funded projects in the UK
0:01:52 > 0:01:54that change people's lives.
0:01:56 > 0:02:00Judging the fish course today is two-time champion Glynn Purnell.
0:02:00 > 0:02:02Today I'm looking for a proper scrap.
0:02:02 > 0:02:04I won the fish a couple of years ago.
0:02:04 > 0:02:07I know how what I'm talking about. I know how to win the fish.
0:02:07 > 0:02:10So I'm looking for somebody to take the bull by its horns.
0:02:10 > 0:02:13The pressure is on Ray to maintain his position,
0:02:13 > 0:02:17and on Chris to stop his rivals from stealing his crown.
0:02:17 > 0:02:19Well, lads, new day - fish day.
0:02:19 > 0:02:21One point ahead, Ray.
0:02:21 > 0:02:23Yeah, I think it's going to be close. Right to the wire. One point.
0:02:23 > 0:02:25There's nothing in it
0:02:27 > 0:02:30First up, is Raymond McCardle,
0:02:30 > 0:02:32quietly assured going into his fish course,
0:02:32 > 0:02:34relying on fine Irish ingredients
0:02:34 > 0:02:38rather than witty props to keep him in the lead.
0:02:38 > 0:02:40I'm very confident in the fish dish.
0:02:40 > 0:02:42My restaurant's right on the sea.
0:02:42 > 0:02:44If I can't cook a piece of fish, I shouldn't be here.
0:02:46 > 0:02:48You must be feeling good this morning? In the lead?
0:02:48 > 0:02:50Yeah, I'm feeling great.
0:02:50 > 0:02:51Right, so tell me - fish course.
0:02:51 > 0:02:53Are you going to blow us away?
0:02:53 > 0:02:57Hopefully. It's going to be turbot in a shellfish rock pool.
0:02:57 > 0:03:00OK, cook my turbot on the bone, low temperature,
0:03:00 > 0:03:04Such a low temperature that it almost looks alive
0:03:04 > 0:03:06when it goes on the plate.
0:03:06 > 0:03:09It looks like a typical Irish beach scene.
0:03:09 > 0:03:12For the comedy end - I'll leave the tail on and hanging off the plate,
0:03:12 > 0:03:14like it washed up out of the sea.
0:03:14 > 0:03:16I'm going to use Japanese flavours.
0:03:16 > 0:03:18I'm using sea spaghetti,
0:03:18 > 0:03:22quinoa rouge for the pebbles on the beach, toasted.
0:03:22 > 0:03:26- OK.- And with the crab and the razor clams and the shellfish -
0:03:26 > 0:03:28it's Northern Ireland's coastline.
0:03:28 > 0:03:30It's what I see every day, what I cook every day.
0:03:30 > 0:03:32Lovely, I look forward to tasting it.
0:03:32 > 0:03:36Raymond is determined to hold onto first place with his tail of turbot,
0:03:36 > 0:03:42set on an Irish beach, complete with marine life, seaweed and oil slicks!
0:03:42 > 0:03:45Interesting that Raymond's actually leaving his fish on the bone,
0:03:45 > 0:03:48which is always a nice way of serving fish - can be a bit fiddly sometimes.
0:03:48 > 0:03:51But definitely keeps more flavour, so if he undercooks that
0:03:51 > 0:03:53and you can't pull it off the bone, he could be in trouble.
0:03:54 > 0:03:57Next is Ian Orr, in joint last place.
0:03:58 > 0:04:03He's devised a complicated dish, which he's determined to cook perfectly.
0:04:03 > 0:04:06Yesterday I made a silly mistake, slightly over-cooking a rabbit.
0:04:06 > 0:04:08Today I have to be on my game.
0:04:08 > 0:04:12And I just can't make any more silly schoolboy mistakes.
0:04:12 > 0:04:13So what are we cooking?
0:04:13 > 0:04:15So, Glen, I've got beautiful scallops here.
0:04:15 > 0:04:17So I'm doing a kind of seared scallops,
0:04:17 > 0:04:20with a scallop tartare. I'm making a beautiful cauliflower bread.
0:04:20 > 0:04:23So, basically Irish potato bread, but instead of potato,
0:04:23 > 0:04:24I'm using cauliflower.
0:04:24 > 0:04:27And then I've got this lovely little wrapped eggs,
0:04:27 > 0:04:28so I'm doing a runny egg yolk on top.
0:04:28 > 0:04:31And I'm making beautiful scallop crackers from tapioca flour.
0:04:31 > 0:04:34So, what's that little bit of sense of humour
0:04:34 > 0:04:35you're going to bring from this dish?
0:04:35 > 0:04:38Well, basically, Glen, I've got a plate design that's as a joke,
0:04:38 > 0:04:40so it's - why did the scallop cross the roe?
0:04:40 > 0:04:43- Because he saw a cracker on the other side.- OK.
0:04:43 > 0:04:47- Raymond's smiling. - You thought that was funny, Ray?
0:04:47 > 0:04:51So, obviously, you being the new boy...sorry, the younger.
0:04:51 > 0:04:54You're almost the dark horse...
0:04:54 > 0:04:57Definitely the underdog. Hopefully, maybe I can be
0:04:57 > 0:05:00the Black Beauty in the race. Just winning.
0:05:00 > 0:05:03- Well good luck, Black Beauty. - Thank you.
0:05:03 > 0:05:06Ian's dish is built around an old joke,
0:05:06 > 0:05:09and relies on risky last minute cooking of seared scallops
0:05:09 > 0:05:13and cauliflower bread, with scallop tartare and scallop crackers.
0:05:14 > 0:05:15Ian could have a problem
0:05:15 > 0:05:17if he doesn't roll his crackers out thin enough.
0:05:17 > 0:05:22Scallops are quite wet, so quite a technical thing to do.
0:05:22 > 0:05:23That could be an issue for him.
0:05:24 > 0:05:28Finally, former champion and prop-maker, Chris Fearon.
0:05:28 > 0:05:31He hopes his ambitious and funny presentation
0:05:31 > 0:05:33will take him into the lead.
0:05:33 > 0:05:35But will his food match up to his props?
0:05:35 > 0:05:38I think with my fish course today, it's definitely got the wow-factor.
0:05:38 > 0:05:41A fun element to it. And the flavours are there as well.
0:05:41 > 0:05:44If I execute it today, I hope to get a high score.
0:05:46 > 0:05:48How are feeling about the scores from the starters?
0:05:48 > 0:05:50Yeah, I was a bit shaken up yesterday,
0:05:50 > 0:05:54but, you know what? Today's a new day, you know, it's not over yet.
0:05:54 > 0:05:56- It's not over yet, boys. - Tell us about your dish?
0:05:56 > 0:05:59Well, it's called - Stitched Up Like A Kipper.
0:05:59 > 0:06:02I couldn't get any kippers for this dish, so I got mackerel instead.
0:06:02 > 0:06:06- Right, OK.- So, I'm getting the mackerel, and I stick them together,
0:06:06 > 0:06:08and I'm making a little aromatic pilaf,
0:06:08 > 0:06:10that I'm going to put in the middle.
0:06:10 > 0:06:12And then, just a real simple, little, wee, fennel salad,
0:06:12 > 0:06:15with some lemon juice. And quail eggs.
0:06:15 > 0:06:18I'm just going to make smoked haddock, sort of a fish paste,
0:06:18 > 0:06:20and coat them around it, treat them like a Scotch egg.
0:06:20 > 0:06:23It's all going to come together, with a mental prop.
0:06:23 > 0:06:27It's a big rock pool, with fishing rods, and the fish goes in there,
0:06:27 > 0:06:28and you go fishing for it.
0:06:28 > 0:06:31Is that the element of humour that you're going to bring into it?
0:06:31 > 0:06:33Yeah. That actual presentation, as well as deconstructing.
0:06:33 > 0:06:36The prop is equally as good as the food.
0:06:36 > 0:06:40OK. Like I say, I'm intrigued to try it, and I'm hoping for a good scrap.
0:06:40 > 0:06:42It's started off that way.
0:06:42 > 0:06:46- So, good luck and don't disappoint, yeah?- Thank you, cheers.
0:06:47 > 0:06:50Chris needs a good score for his mackerel stuffed with
0:06:50 > 0:06:55curry spiced pilaf, and quail egg wrapped in a haddock paste, and
0:06:55 > 0:06:59he hopes his fishing rod props will help him deliver on wit and flavour.
0:07:00 > 0:07:02One thing that's worrying me about Chris's dish,
0:07:02 > 0:07:04is it style over substance?
0:07:04 > 0:07:06You know, are we going to get massive props, but no flavour?
0:07:06 > 0:07:10If he can get the two together, with the fantastic spices,
0:07:10 > 0:07:13and a really good presentation, then he could be in for a high score.
0:07:20 > 0:07:24With Ian and Chris just one point behind Raymond,
0:07:24 > 0:07:26any mistake now could be disastrous.
0:07:28 > 0:07:31So Ian, how do you feel like being called the Black Beauty?
0:07:31 > 0:07:33I don't mind that actually. Did you hear that one?
0:07:33 > 0:07:36What's all this Black Beauty thing about? Are you a horse?
0:07:36 > 0:07:38Basically, I'm the dark horse. I feel like I'm definitely
0:07:38 > 0:07:40the underdog in the competition.
0:07:40 > 0:07:44I think you want to be the underdog because it takes the pressure off.
0:07:44 > 0:07:45Boys, I've nothing to lose.
0:07:45 > 0:07:48Youse are the guys with the reputations, not me.
0:07:48 > 0:07:51- We know what you're all about. - You are a dark horse.
0:07:51 > 0:07:54I'm hoping I can be a Great British Menu winner as well.
0:07:54 > 0:07:56You know, see what happens.
0:08:02 > 0:08:04So, I do think Chris is under a lot of pressure in the kitchen,
0:08:04 > 0:08:06because that's his old head chef.
0:08:06 > 0:08:10So, he's definitely feeling the pressure today.
0:08:10 > 0:08:13So, in terms of the comedy and the humour, do you have a prop?
0:08:13 > 0:08:15Like the last one was very funny you did there.
0:08:15 > 0:08:18- No, no prop.- Just letting the fish doing the talking?
0:08:18 > 0:08:21- Let the fish do the talking! - Good man, yeah.
0:08:21 > 0:08:23So, hopefully that's humourous enough.
0:08:23 > 0:08:26What about yourself? So, have you gone all out in presentation today?
0:08:26 > 0:08:28Yeah. Yeah, it's my style.
0:08:28 > 0:08:30I like it, I like to have a bit of fun with the food.
0:08:30 > 0:08:33It's a bit more serious than the last one, you know what I mean?
0:08:33 > 0:08:38- Today's fish dish is serious? With the fishing rods?- Oh, aye.
0:08:38 > 0:08:41- Go fishing, Ray. - Yeah, good. That's good.
0:08:41 > 0:08:43I love the tension between youse two boys, it's great.
0:08:43 > 0:08:46Absolutely brilliant. You know...
0:08:48 > 0:08:51I think Ray's looking a bit comfortable over there.
0:08:51 > 0:08:54He's got time to make jokes, and tease other people in the kitchen.
0:08:54 > 0:08:56I hope he doesn't take his eye off the game,
0:08:56 > 0:08:59because I'm right on his heels, there's only one point in it.
0:09:02 > 0:09:04With time ticking,
0:09:04 > 0:09:07underdog Ian concentrates on his complex scallop dish.
0:09:07 > 0:09:09Every element needs to be perfect
0:09:09 > 0:09:12if he's going to be a serious contender.
0:09:12 > 0:09:13What's happening here?
0:09:13 > 0:09:16Just making a blackberries and puree, Chef.
0:09:16 > 0:09:19- What else we got going on? - This is my scallop roe cracker,
0:09:19 > 0:09:21that I've just rolled out really fine.
0:09:21 > 0:09:23What things could go wrong with this?
0:09:23 > 0:09:27Basically if I don't roll it thin enough, it'll be too thick.
0:09:27 > 0:09:30If I don't dry it long enough as well, it won't puff up.
0:09:30 > 0:09:31That's definitely a big risk factor.
0:09:31 > 0:09:33You know yourself, if they're not dry enough,
0:09:33 > 0:09:36they're just going to be stodgy, and the whole point
0:09:36 > 0:09:37is the crackers should be really light.
0:09:37 > 0:09:40It'd be interesting to see whether his cracker does turn out,
0:09:40 > 0:09:42because if he doesn't get the cracker on the plate,
0:09:42 > 0:09:45basically it's a joke without a punch line.
0:09:47 > 0:09:50A new competitor, but an experienced chef,
0:09:50 > 0:09:54Raymond hopes his turbot and seaweed dish will keep him ahead.
0:09:54 > 0:09:58- Hi, Raymond.- Hi, Glen. - What are we up to?
0:09:58 > 0:09:59I'm just about to cook the spaghetti
0:09:59 > 0:10:03- in the two different cooking liquids. - OK. So which one's this now?
0:10:03 > 0:10:05That's the red dulse.
0:10:05 > 0:10:08That's actually organic seaweed. And this is sea spaghetti as well.
0:10:08 > 0:10:11So, some of these Japanese flavours are quite strong,
0:10:11 > 0:10:14so it's obviously important that you get the right balance,
0:10:14 > 0:10:17- so you don't overpower that beautiful turbot.- Yeah.
0:10:17 > 0:10:21I'm only just going to serve like a couple of wee strands per plate.
0:10:21 > 0:10:24- Are you confident with this dish? - I love this dish.
0:10:24 > 0:10:25I really love this dish.
0:10:27 > 0:10:29Ray's style of cooking is definitely pushing the boundaries.
0:10:29 > 0:10:32The food he's doing, I'm looking forward to tasting it.
0:10:32 > 0:10:35A nice bit of turbot, with all the Japanese spices, but we'll see,
0:10:35 > 0:10:36he might overcook or undercook it.
0:10:36 > 0:10:38Is the seasoning right? The Japanese flavours?
0:10:38 > 0:10:42But hopefully he'll get it right.
0:10:42 > 0:10:45As well as going all out to win the competition,
0:10:45 > 0:10:48the chefs are also taking part in fundraising challenges
0:10:48 > 0:10:50to raise money for Comic Relief.
0:10:51 > 0:10:54Ian, what did you do for your fundraising challenge?
0:10:54 > 0:10:58So, lads, I went water-skiing. First time, and it was absolutely Baltic.
0:10:58 > 0:11:02Like, it was...they gave me a winter wetsuit, and it was still freezing.
0:11:02 > 0:11:05But it was really fun, absolutely brilliant.
0:11:08 > 0:11:12Ian is in Coleraine to meet water-skiing instructor, Ivor Mairs.
0:11:12 > 0:11:16- You're going to learn how to water-ski today.- Is it easy?
0:11:16 > 0:11:18Well, it's cold. We've got a bit of a challenge,
0:11:18 > 0:11:20but we'll give it our best shot.
0:11:22 > 0:11:26To raise money for charity, Ian has been sponsored by staff
0:11:26 > 0:11:30and customers from his restaurant to learn how to water-ski.
0:11:30 > 0:11:34If he succeeds he'll raise £1,000.
0:11:34 > 0:11:38I've told everyone that's sponsored me, a lot of money,
0:11:38 > 0:11:39I have to get on this rope.
0:11:39 > 0:11:43- OK, we will endeavour to do that, brother.- Good man!- OK!
0:11:43 > 0:11:46With the water temperature at just above freezing,
0:11:46 > 0:11:48it isn't going to be an easy challenge.
0:11:48 > 0:11:51I'll sponsor you £100 if you get in the water, how's that?
0:11:51 > 0:11:53- £100, you say?- £100 for charity.
0:11:53 > 0:11:56- We'll do that later. Later, yeah.- Later, good man.- OK.
0:11:56 > 0:12:01It seems Ian doesn't want to be the only one in the freezing water.
0:12:01 > 0:12:03Oh, it's cold! It's very cold!
0:12:04 > 0:12:09Now he's on the end of the rope, the challenge is to get up and stay up.
0:12:16 > 0:12:17Just a few little things.
0:12:21 > 0:12:25After three attempts Ian realises it's definitely much harder
0:12:25 > 0:12:29than it looks and the freezing water doesn't help.
0:12:29 > 0:12:31But he doesn't give up.
0:12:34 > 0:12:35Excellent attempt.
0:12:40 > 0:12:43Mission accomplished.
0:12:43 > 0:12:46- Yeah!- Woo! Woo!
0:12:46 > 0:12:50Now there's just one more thing to do for charity.
0:12:50 > 0:12:52You get in the water!
0:12:54 > 0:12:57- Woo-hoo!- I owe him £100!
0:12:57 > 0:13:01Once dry, Ian is keen for Ivor to taste
0:13:01 > 0:13:04his competition fish course and give his feedback.
0:13:04 > 0:13:07- Would you mind if I joined you? - I would insist on it, sir.
0:13:07 > 0:13:10- Crack the yolk, that's the fun part.- OK.
0:13:10 > 0:13:13- Am I doing this right?- You are doing it right.- OK, here we go.
0:13:15 > 0:13:18Very, very good, brother. You CAN cook.
0:13:18 > 0:13:20'I really hope that is'
0:13:20 > 0:13:23a winning dish for Ian, it was very good, it was awesome.
0:13:23 > 0:13:27Arms straight! This is too good, man, you should win with this!
0:13:27 > 0:13:30'Ivor enjoyed it and he loved'
0:13:30 > 0:13:33the egg yolk with the raw scallops with the cooked ones
0:13:33 > 0:13:35so today went brilliant.
0:13:35 > 0:13:38It was definitely fun and all for great cause.
0:13:43 > 0:13:45Back in the kitchen,
0:13:45 > 0:13:49Ian's enthusiasm for water-skiing is still under discussion.
0:13:49 > 0:13:50It was mad, absolutely mad.
0:13:50 > 0:13:53- You enjoyed it?- Really enjoyed it. - Would you do it again?
0:13:53 > 0:13:56- I would do it again. - I would be terrified. I can't swim.
0:13:56 > 0:14:01- No?- No, I can't swim. - But you are from the seaside.- Yep!
0:14:01 > 0:14:04- And you can't swim? - Right.- That's mad.
0:14:04 > 0:14:07- I don't think it is that mad, like. - Are you swimming today?
0:14:07 > 0:14:09Sure, I can't swim!
0:14:09 > 0:14:11So do you think you're going to drown today?
0:14:12 > 0:14:16- No, you might be in hot water and all, big boy.- I don't think so.
0:14:16 > 0:14:18I like your cockiness, Raymond.
0:14:18 > 0:14:20- I'm not cocky. It's confidence. - I like it.
0:14:22 > 0:14:24'Tensions are running pretty high.'
0:14:24 > 0:14:25Chris is taking the banter
0:14:25 > 0:14:27but I think he is starting to boil underneath.
0:14:27 > 0:14:30- This how you getting on, boys? - Not bad.
0:14:30 > 0:14:33Are you ganging up on Chris cos he's the old champion? Is that is what going on?
0:14:33 > 0:14:36- I think it is, definitely. - Aye, we're trying to put him off.
0:14:36 > 0:14:39But Chris is more focused on the curried pilaf stuffing
0:14:39 > 0:14:41for his mackerel dish.
0:14:41 > 0:14:43I mean this smells really sort of curry,
0:14:43 > 0:14:44really spiced.
0:14:44 > 0:14:47I use those spices in my fish course when I got on the banquet
0:14:47 > 0:14:50but I found that I had to be really careful and not overpowering
0:14:50 > 0:14:54the fish, so are you worried about that, or are you confident?
0:14:54 > 0:14:56Yes, well, it's not my thing.
0:14:56 > 0:14:59I took sort of French food, I don't really know too much about
0:14:59 > 0:15:03this sort of style of food but obviously I have practised it.
0:15:03 > 0:15:05- Yes, yes, yes.- I haven't just come here and winging it.
0:15:05 > 0:15:10Christopher needs to get the balance of them curries right.
0:15:10 > 0:15:13I don't think the props are going to save him if the food is bad.
0:15:13 > 0:15:17Yeah, great, wow, presentation, isn't that good?
0:15:17 > 0:15:19If the spices aren't right, he will cane him.
0:15:21 > 0:15:25Underdog Ian is also focused on perfecting his dish
0:15:25 > 0:15:29of scallop tartar, cauliflower bread and scallop crisp.
0:15:29 > 0:15:31So, Ian, you've got your scallops here.
0:15:31 > 0:15:34- They are going to be cooked at the last minute.- Last minute, yes.
0:15:34 > 0:15:37Cauliflower bread, last minute. You slightly overcooked the rabbit
0:15:37 > 0:15:40last time so all this last-minute stuff, you have got to concentrate.
0:15:40 > 0:15:43Yes, can't be having another comment saying I've over or undercooked this.
0:15:43 > 0:15:47Second course, we're halfway through say you don't want to lose any marks.
0:15:47 > 0:15:49- Yes, exactly.- OK. Good luck.- Thank you.
0:15:49 > 0:15:52Ian's first time on The Great British Menu, it's a difficult place to be.
0:15:52 > 0:15:55That kitchen is hostile, you don't know where anything is.
0:15:55 > 0:15:58So, cooking everything at the last minute is a massive risk.
0:16:01 > 0:16:04It's plating up time and Ian's cauliflower bread is ready.
0:16:05 > 0:16:07He moves on to the scallop tartar.
0:16:08 > 0:16:11And places a raw egg yolk on top,
0:16:11 > 0:16:13followed by the trout caviar.
0:16:14 > 0:16:17On goes the all important dried scallop cracker,
0:16:17 > 0:16:19dots of the raisin puree,
0:16:19 > 0:16:23and with two minutes to go, he starts frying his scallops.
0:16:24 > 0:16:26Beautiful scallops, lads!
0:16:26 > 0:16:29Can't be having these overcooked, like.
0:16:29 > 0:16:31Or under.
0:16:33 > 0:16:37He puts the cauliflower bread on the plate, seasons the scallops
0:16:37 > 0:16:41with lemon and parsley and finally lays them on top of his bread.
0:16:41 > 0:16:44I've definitely got the shakes. Down a little bit.
0:16:44 > 0:16:46Nothing like a bit of pressure.
0:16:46 > 0:16:50So that is my lovely scallops,
0:16:50 > 0:16:53so hopefully it is a bellyful of laughs, a scallop full of laughs.
0:16:53 > 0:16:56- A bellyful of scallops!- Bellyful of scallops.- Or just a pure cracker.
0:16:56 > 0:16:59- Pure cracker, I like it. - Come on, then.
0:17:00 > 0:17:03So, "Why did the scallop cross the roe?"
0:17:03 > 0:17:06"Because he saw a cracker on the other side." It is funny.
0:17:08 > 0:17:11All right, what do you think about that, huh? That's fun, isn't it?
0:17:11 > 0:17:12It's a well thought out dish.
0:17:12 > 0:17:15So we've got the scallop and the raisin puree.
0:17:17 > 0:17:20The scallop, perfect.
0:17:20 > 0:17:25- Do you think the scallop is cooked nice?- They are just warmed through.
0:17:25 > 0:17:27They are beautiful, you see how fresh they were?
0:17:27 > 0:17:31The scallops looks pretty good, doesn't it? It's cooked nicely, isn't it?
0:17:31 > 0:17:33Yes, I think it's a wee bit undercooked.
0:17:33 > 0:17:36The cauliflower bread, are you pleased with the way it's come out?
0:17:36 > 0:17:39- Can you taste the cauliflower enough?- I can, Glyn, I can definitely taste it.
0:17:39 > 0:17:42- Very strong flavour of cauliflower. - It's definitely there.
0:17:42 > 0:17:44Let's see if these are crunchy.
0:17:44 > 0:17:47- You want to break the egg? - Break the egg.
0:17:50 > 0:17:53- That's spot-on to be honest.- Mmm.
0:17:53 > 0:17:55The soft with a crunch.
0:17:55 > 0:17:57Maybe could do with a little bit more salt.
0:17:57 > 0:18:00Do you think there is enough salt in the tartare?
0:18:00 > 0:18:01I think there is,
0:18:01 > 0:18:04Glyn, you know, it all works rather well together, I think.
0:18:04 > 0:18:07Textures are there. Scallops a wee bit under, but sure.
0:18:07 > 0:18:10The raisin puree has a nice sweetness with the cauliflower.
0:18:10 > 0:18:13- Yeah.- I think this dish today could level the race.
0:18:13 > 0:18:17I got a bit of shakes trying to get it under control a little bit,
0:18:17 > 0:18:19but I am happy enough how it went.
0:18:19 > 0:18:22But he's giving nothing away in the judging room, so,
0:18:22 > 0:18:24he'll be the judge of that.
0:18:26 > 0:18:29With experienced chef Raymond feeling that Ian has just presented
0:18:29 > 0:18:33the dish to beat, he begins to plate up his Irish turbot beach scene.
0:18:33 > 0:18:36He brushes the plate with crab bisque
0:18:36 > 0:18:40and dots on toasted quinoa to represent pebbles on sand.
0:18:40 > 0:18:45Marine life next with cockles, mussels, winkles and crab claws,
0:18:45 > 0:18:50followed by seaweed, red dulse and sea spaghetti.
0:18:50 > 0:18:54Then oil slicks made of fish sauce, rapeseed and dill oil.
0:18:54 > 0:18:56Looks amazing, buddy.
0:18:57 > 0:19:01Finally the turbot is taken from the water bath
0:19:01 > 0:19:04and the tail of the fish is laid across the plate.
0:19:07 > 0:19:10- Hard work?- Yeah, it is.
0:19:10 > 0:19:15There's a lot of elements. Getting everything cooked the same.
0:19:15 > 0:19:18- What do you think, boys? - Looks great.- It's good.
0:19:20 > 0:19:24So it certainly smells like a beach. Has it gone to plan?
0:19:24 > 0:19:27Yes, I'm happy with everything the way it was cooked.
0:19:27 > 0:19:29- I'm just not over the moon about the presentation.- OK.
0:19:29 > 0:19:32I don't think he'll be happy with it, because when he was telling me
0:19:32 > 0:19:35about the beach I was expecting something different.
0:19:35 > 0:19:37Yes, I was expecting like a beach, like edible sand,
0:19:37 > 0:19:39it's not really the beach, is it?
0:19:39 > 0:19:40What would you have done different?
0:19:40 > 0:19:43I wanted the rock pool to run more into the middle
0:19:43 > 0:19:46and the bisque here should have been a wee bit off the china.
0:19:46 > 0:19:49Let's have a little look. We'll flip the skin up.
0:19:52 > 0:19:55He was saying that he wanted it to look raw,
0:19:55 > 0:19:57so he has achieved that, hasn't he?
0:19:57 > 0:20:01Close to perfect, but for me it is a wee fraction under, maybe.
0:20:01 > 0:20:04- Are you happy with that cooking degree?- Yes, it's really soft.
0:20:04 > 0:20:05Definitely a wee bit under.
0:20:05 > 0:20:08Do you think this dish has ticked all the boxes, has it hit the brief?
0:20:08 > 0:20:12That's what I seen as a comical piece of fish without going bananas.
0:20:12 > 0:20:15- But, is it fun? - No, it's not fun at all.
0:20:15 > 0:20:18It's undercooked and it's very big.
0:20:18 > 0:20:21You must be pretty confident now.
0:20:21 > 0:20:23Yes, I don't feel threatened by that dish at all.
0:20:25 > 0:20:27That was a tough one.
0:20:27 > 0:20:28I wasn't overly...
0:20:28 > 0:20:31I wasn't overly happy with the presentation,
0:20:31 > 0:20:34it didn't come off the way I normally do it.
0:20:36 > 0:20:38Last to plate up is former champion Chris,
0:20:38 > 0:20:42who's out to get the top score to push him into the lead.
0:20:42 > 0:20:44He's hoping the prop for his dish Stitched Up Like A Kipper
0:20:44 > 0:20:47will give him the edge.
0:20:47 > 0:20:51- Whoa, that's mad looking. - How's it going to work, Chris?
0:20:51 > 0:20:52Yeah, put the fish in here.
0:20:52 > 0:20:54Attach it to there. That's it.
0:20:54 > 0:20:58- Then, what do you do? Just take the fish out of the bag?- Yes.
0:20:58 > 0:21:00You could see that the Royal Albert Hall, couldn't you?
0:21:00 > 0:21:03- You could, all right.- It's a bit of craic, boys, you know.
0:21:03 > 0:21:05Yes, yes, marvellous, man.
0:21:05 > 0:21:08Chris attaches his nets to his hooks
0:21:08 > 0:21:12and oils his mackerel fillets filled with the pilaf rice,
0:21:12 > 0:21:14and coats in pork powder.
0:21:15 > 0:21:19He deep fries his quail eggs wrapped in haddock paste,
0:21:19 > 0:21:21pan fries the mackerel,
0:21:21 > 0:21:24arranges his almond and fennel salad on the plate
0:21:24 > 0:21:26and tops with parsley cress.
0:21:27 > 0:21:30Meanwhile Ian and Ray keep themselves amused.
0:21:33 > 0:21:35We have to get in the spirit of Comic Relief don't we, Ray?
0:21:35 > 0:21:38You mean the spirit of stitching me up?
0:21:40 > 0:21:42The quail eggs and mackerel are ready,
0:21:42 > 0:21:44but timing is critical because the eggs and the fish
0:21:44 > 0:21:47will continue to cook in their residual heat.
0:21:48 > 0:21:51Finally Chris has to put the fish in the nets
0:21:51 > 0:21:53to complete his witty presentation.
0:21:54 > 0:21:56- Ian over here.- Yep...
0:21:56 > 0:21:57Just hold this up.
0:21:59 > 0:22:01That's it. Can you not get it in, no?
0:22:02 > 0:22:04You know, bend it in like a flop.
0:22:12 > 0:22:15That's going to be an amazing dish for 100 people, isn't it?
0:22:16 > 0:22:20- Don't worry about it, Raymond.- I'm not worried about it, Christopher.
0:22:24 > 0:22:26Keep it straight, mate.
0:22:26 > 0:22:27- Untie the- BLEEP.
0:22:28 > 0:22:33Up against it, Chris has to untie his nets with the help of Ian.
0:22:36 > 0:22:37Did you practise this, did you?
0:22:37 > 0:22:40Do you mind letting me just do this until I am finished and then
0:22:40 > 0:22:42crack all your wise jokes then?
0:22:45 > 0:22:49At last both fish are in their nets and on the lines.
0:22:49 > 0:22:54- That's us Glynn.- Yeah, shall we take a rod and our fish?
0:22:54 > 0:22:57- So you fish for your fish. - Fish for your fish.
0:22:57 > 0:22:59Let's go and taste it then, come on.
0:23:01 > 0:23:05- Ray, what do you think?- I think for a banquet it's not practical.
0:23:05 > 0:23:08- It just took under 10 minutes to put two portions on it.- Yes.
0:23:08 > 0:23:09Forget the actual getting it on there,
0:23:09 > 0:23:11are you happy with the cooking?
0:23:11 > 0:23:14Yes, I'm concerned the fish may be over because
0:23:14 > 0:23:16it took me so long to get it on the pass.
0:23:23 > 0:23:26- The egg.- Overcooked. - Overcooked.
0:23:26 > 0:23:28- Oh,- BLEEP!
0:23:29 > 0:23:32Well, I think that's down to the problem with the net.
0:23:32 > 0:23:35Obviously the residual heat has overcooked the egg slightly.
0:23:35 > 0:23:38I think it needs a bit more curry powder in there, doesn't it?
0:23:38 > 0:23:41Maybe that's just me. Do you get any spice from that kedgeree at all?
0:23:41 > 0:23:43None at all, no. I don't get any spice.
0:23:43 > 0:23:46Is there enough curry in their to give the mackerel that flavour?
0:23:46 > 0:23:48I didn't want to blow your head off with it,
0:23:48 > 0:23:51I just wanted to get just a light, light flavour of it.
0:23:51 > 0:23:54I know what you're saying, I think there should be more in there.
0:23:54 > 0:23:57If the Scotch egg was runny and the fish had wee bit more spice,
0:23:57 > 0:24:02it would be a perfect dish. I mean they are simple things to get wrong.
0:24:02 > 0:24:04I was perfect in control the whole way up until
0:24:04 > 0:24:06the very last minute I was just trying to get the fish
0:24:06 > 0:24:09in the net and I can keep going and make excuses all day,
0:24:09 > 0:24:11but, I mean, it's not good enough.
0:24:11 > 0:24:13Well, that was devastating.
0:24:13 > 0:24:16And, I don't even think I need to know what the result is going to be today,
0:24:16 > 0:24:21I know what it's going to be. I know myself I completely messed it up.
0:24:26 > 0:24:29Everyday is a learning curve, isn't it?
0:24:29 > 0:24:32I thought I had a really strong fish dish today, until I looked at it
0:24:32 > 0:24:34and I went, that's not the way I normally plate it.
0:24:34 > 0:24:37I'm not expecting too much today. I don't deserve it after that.
0:24:37 > 0:24:39What let me down today was the prop.
0:24:39 > 0:24:44I thought that would be the last thing that let you down would be your props, like.
0:24:52 > 0:24:54All right, chefs, how was that?
0:24:54 > 0:24:57- Tough.- Yes? Tough day?- Tough day.
0:24:57 > 0:25:00I have got a fish to the banquet before
0:25:00 > 0:25:02so I was really looking forward to this,
0:25:02 > 0:25:05and to be quite honest with you, I was quite disappointed.
0:25:06 > 0:25:10Some of the dishes were quite badly executed.
0:25:11 > 0:25:15So, Ian, let's talk about your dish, Why Did The Scallop Cross The Road?
0:25:15 > 0:25:18At first I thought the scallop was a little bit undercooked
0:25:18 > 0:25:22but because they were so fresh I thought they were cooked just right.
0:25:22 > 0:25:25I thought the cauliflower really came through
0:25:25 > 0:25:26and the texture was really nice as well.
0:25:26 > 0:25:29I was very surprised by that but it was a pleasant surprise.
0:25:29 > 0:25:32I thought the cracker when you dipped it into the egg yolk
0:25:32 > 0:25:34really, really sort of worked well.
0:25:34 > 0:25:38I really loved presentation and I thought the joke was there.
0:25:38 > 0:25:39But...
0:25:39 > 0:25:43But...for some diners maybe the tartare
0:25:43 > 0:25:46- and the raw egg may have been a step too far.- Yes.
0:25:46 > 0:25:49One of my big concerns.
0:25:49 > 0:25:51But all in all, a cracker.
0:25:51 > 0:25:52Thank you.
0:25:54 > 0:25:58Raymond, let's talk about your day at the beach.
0:25:59 > 0:26:01I love the idea of the dish.
0:26:01 > 0:26:04I love the fact you went down the cockle, the winkle,
0:26:04 > 0:26:07down that route and they were cooked really well.
0:26:07 > 0:26:09I actually thought the cooking degree on the fish was...
0:26:09 > 0:26:11- It was OK.- OK, thanks.
0:26:12 > 0:26:15The texture of the fish was a slight concern
0:26:15 > 0:26:17because it might have been on the edge of, is it raw?
0:26:18 > 0:26:22The main concern for me was the consistency of the liquid.
0:26:22 > 0:26:23It was far too thin.
0:26:23 > 0:26:27By the time we ate it it had washed the beach away basically.
0:26:27 > 0:26:30There were so many things... There were a lot of things going on.
0:26:30 > 0:26:33I thought you had such a fantastic piece of fish on there,
0:26:33 > 0:26:36it was sort of distracted by lots of little things on the edge.
0:26:36 > 0:26:38It didn't quite marry all up really.
0:26:39 > 0:26:43Chris, your dish now, Stitched Up Like A Kipper,
0:26:43 > 0:26:45I can see you shaking your head there,
0:26:45 > 0:26:48you may have got slightly carried away with the whole prop thing
0:26:48 > 0:26:51- and I think you know, I can see it in your eyes you know that.- Yes.
0:26:51 > 0:26:55You know, the egg was overcooked, the fish was overcooked.
0:26:55 > 0:26:59On a positive note, I like the salad, it was really nice,
0:26:59 > 0:27:02light, acidic, I loved the flavours of the rice.
0:27:02 > 0:27:06It was just a shame that you let yourself down with the props.
0:27:07 > 0:27:09So now to the scores.
0:27:10 > 0:27:14Ian, I'm going to give you...
0:27:15 > 0:27:17..a seven.
0:27:17 > 0:27:19Thank you.
0:27:19 > 0:27:23Raymond, I'm going to give you...
0:27:25 > 0:27:26..a five.
0:27:30 > 0:27:31Chris...
0:27:32 > 0:27:36..for your dish I'm going to give you...
0:27:38 > 0:27:39..a four.
0:27:42 > 0:27:44So, tomorrow we have got the main event,
0:27:44 > 0:27:47so you have a good night's sleep and I'll see you tomorrow.
0:27:47 > 0:27:50- Thank you.- Cheers.- Well done.
0:27:50 > 0:27:53- Well done.- Cheers.
0:27:53 > 0:27:54I was gutted.
0:27:54 > 0:27:58I was disappointed cooking today and I'm not going to do that again.
0:27:58 > 0:27:59So half way through
0:27:59 > 0:28:03and young gun Ian is now in the lead with a score of 13.
0:28:03 > 0:28:06Raymond is following with 12.
0:28:06 > 0:28:11But trailing behind is the former champion Chris with only 10 points.
0:28:11 > 0:28:14I'm delighted I'm in the lead by one, but it's very early days.
0:28:14 > 0:28:17If I don't get big points tomorrow for the main course
0:28:17 > 0:28:20that's it, I'm going home.
0:28:20 > 0:28:25Tomorrow in the main course, Chris is playing serious catch up.
0:28:25 > 0:28:28Yes, it's a pie, it will be a damn good one.
0:28:28 > 0:28:31That looks fit for a king, or an army.
0:28:49 > 0:28:52Subtitles by Red Bee Media Ltd