0:00:03 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10the Northern Irish chefs continue to battle for the regional title.
0:00:10 > 0:00:12One of you boys will be going for a walk today.
0:00:12 > 0:00:13Former banquet winner Chris Fearon...
0:00:13 > 0:00:15It's good fun food that'll taste great.
0:00:15 > 0:00:17..his old boss, Raymond McArdle...
0:00:17 > 0:00:19No disasters in this one.
0:00:19 > 0:00:21..and ambitious new boy Ian Orr.
0:00:21 > 0:00:23I'm not going for a beer or a laugh.
0:00:23 > 0:00:26The challenge - to combine wit with gastronomy
0:00:26 > 0:00:29and present spectacular dishes.
0:00:29 > 0:00:31The prize - the chance to cook at a special banquet,
0:00:31 > 0:00:34celebrating 25 years of Red Nose Day.
0:00:35 > 0:00:38Yesterday's fish course saw Chris flounder...
0:00:38 > 0:00:39BLEEP!
0:00:39 > 0:00:41..foiled by his props.
0:00:41 > 0:00:45And Raymond's King Of Fish was a royal let down.
0:00:45 > 0:00:46A five.
0:00:46 > 0:00:49The tide came in, washed my dish up and washed me with it.
0:00:49 > 0:00:53But ambitious new boy Ian stole the show with his witty
0:00:53 > 0:00:54gastronomic dish.
0:00:54 > 0:00:56Definitely got the shakes down a little bit.
0:00:56 > 0:00:58Nothing like a bit of pressure.
0:00:58 > 0:01:01Heading into the main course, former champion Chris Fearon
0:01:01 > 0:01:02is trailing behind.
0:01:02 > 0:01:05Yes, it's a pie, but it will be a damn good one.
0:01:05 > 0:01:09Is his confidence misplaced or will his pie pull him through?
0:01:09 > 0:01:11- That looks fit for a king! - Or an army!
0:01:11 > 0:01:15Ian and Ray are determined to keep him at bay.
0:01:15 > 0:01:17I'm here to win, lads, I'm focussed. Are you writing yourself off?
0:01:17 > 0:01:20At the minute, I'm not making life easy for myself.
0:01:20 > 0:01:21I was just going to say that.
0:01:30 > 0:01:32Just like that!
0:01:32 > 0:01:35This year's challenge is to create a performance on a plate -
0:01:35 > 0:01:39gastronomic masterpieces that make people smile.
0:01:39 > 0:01:40The chefs have joined forces
0:01:40 > 0:01:42with some of Britain's best known entertainers...
0:01:42 > 0:01:43Fantastic!
0:01:43 > 0:01:46..to raise a laugh and some cash for Comic Relief.
0:01:52 > 0:01:54Judging them this week is Michelin-starred,
0:01:54 > 0:01:57two-time former champion Glynn Purnell.
0:01:57 > 0:01:59I'm expecting in the kitchen some serious fireworks.
0:01:59 > 0:02:02I'm thinking they've had a good night's sleep, they've realised
0:02:02 > 0:02:05the mistakes they've made. I'm expecting three fantastic dishes
0:02:05 > 0:02:07and three hungry chefs.
0:02:07 > 0:02:11It's still all to play for, but tomorrow one of them
0:02:11 > 0:02:12won't make the cut.
0:02:12 > 0:02:14I just feel as if I haven't got started yet.
0:02:14 > 0:02:16It's a pity, cos it's halfway through.
0:02:16 > 0:02:18This is your strongest course?
0:02:18 > 0:02:19The next two are my strongest course.
0:02:19 > 0:02:21The last one, I thought that was strong, too.
0:02:21 > 0:02:23It was going well up until the end, you know?
0:02:23 > 0:02:25Hopefully, the prop doesn't let me down.
0:02:25 > 0:02:26What about you, Raymond?
0:02:26 > 0:02:28Titanic smoked venison.
0:02:28 > 0:02:29- Titanic?- Uh-huh.
0:02:29 > 0:02:32Who's going to be the iceberg, Chris, to knock him off?
0:02:32 > 0:02:34Knock him down, sink him.
0:02:34 > 0:02:37I'm going to re-write the history books today.
0:02:37 > 0:02:39- It's definitely going to come home. - It's sailing home.
0:02:41 > 0:02:43Dark horse Ian Orr, a new boy to the competition,
0:02:43 > 0:02:46is currently in the lead with 13 points.
0:02:46 > 0:02:48His accomplished dishes have scored well so far,
0:02:48 > 0:02:52but he needs another good score today, to stay out in front.
0:02:52 > 0:02:53It's made me nervous,
0:02:53 > 0:02:56I was the underdog and I suddenly feel like I'm kind of the leader,
0:02:56 > 0:03:00so I don't know how that'll affect me today.
0:03:00 > 0:03:01- Morning, Glynn.- Morning.
0:03:01 > 0:03:03I wore these to put a smile on your face,
0:03:03 > 0:03:06but obviously you've already got that because you are in the lead.
0:03:06 > 0:03:08I'm just nervous that I'm actually in the lead now,
0:03:08 > 0:03:10so I feel under more pressure.
0:03:10 > 0:03:12Yesterday I was definitely the underdog. Today I feel
0:03:12 > 0:03:15- that the two boys...- Oh, they are definitely coming for you.
0:03:15 > 0:03:18There are two spots in the final. I don't want to make you more nervous,
0:03:18 > 0:03:20and they're coming for you today.
0:03:20 > 0:03:21What are we cooking today?
0:03:21 > 0:03:24Lamb baked in hay with a smoked red nose.
0:03:24 > 0:03:28I am using a beautiful rump of lamb, baking the rump in hay.
0:03:28 > 0:03:29I'm braising this down.
0:03:29 > 0:03:32I'm a bit of a pasta man, so making a potato tortellini
0:03:32 > 0:03:33from the lamb neck.
0:03:33 > 0:03:36I have a beautiful little cloche, that I've made a little bale of hay.
0:03:36 > 0:03:38I'll put the comical red noses in it.
0:03:38 > 0:03:41- And I'm going to smoke it in hay. - Put the nose on?- Put the nose on.
0:03:41 > 0:03:43So that is my kind of fun element.
0:03:43 > 0:03:45Pressure is on. You need to maintain that lead.
0:03:45 > 0:03:47I'd love to get through to see the judges on Friday.
0:03:47 > 0:03:49I'll focus, make sure everything's perfectly cooked today,
0:03:49 > 0:03:51hopefully it is enough to keep the lead going.
0:03:51 > 0:03:53- Thanks, Glynn.- Good luck.
0:03:53 > 0:03:57Ian hopes his gimmicky smoked red nose will enhance his dish
0:03:57 > 0:03:58of roast lamb baked in hay
0:03:58 > 0:04:03with potato flour tortellini, crispy sweetbreads and champ.
0:04:03 > 0:04:07I am slightly concerned the ravioli could be a bit tough. I've never made it with potato flour,
0:04:07 > 0:04:09and there's a lot of starch in that,
0:04:09 > 0:04:11so that could be something to look at.
0:04:11 > 0:04:15In second place is experienced chef Ray McArdle.
0:04:15 > 0:04:18His Northern Irish inspired food has so far been hit and miss
0:04:18 > 0:04:21with veteran Glynn Purnell, so will his main course today
0:04:21 > 0:04:23help him sail into the lead?
0:04:23 > 0:04:25I am cooking smoked venison.
0:04:25 > 0:04:28If my venison is overcooked, I'm going home.
0:04:28 > 0:04:29End of story.
0:04:30 > 0:04:31- Morning, Chef.- How are we?
0:04:31 > 0:04:34- I'm very good. - What are we cooking today, Ray?
0:04:34 > 0:04:37- Titanic smoked venison, tongue and cheek.- What cuts have we got?
0:04:37 > 0:04:39I have the saddle, the loin.
0:04:39 > 0:04:43Tongue, which I'm going to brine and cook down
0:04:43 > 0:04:47- and then put into the pie mix. - Oh, so you're making a pie?- Yeah,
0:04:47 > 0:04:51- tongue and cheek pie.- OK, so that is the joke element, tongue-in-cheek.
0:04:51 > 0:04:55- Yeah. And wild honey. - You have got some sweet bits as well?
0:04:55 > 0:04:58Yeah, and I'm going to soak them down with the honey last second
0:04:58 > 0:04:59in the carrot.
0:04:59 > 0:05:01What about... We're smoking something, are we?
0:05:01 > 0:05:03I don't want to disclose the whole...
0:05:03 > 0:05:05OK, so you want to leave a couple of surprises to the end.
0:05:05 > 0:05:07Yeah, I think it is nice for the judge.
0:05:07 > 0:05:09I like a good surprise and I like a good joke,
0:05:09 > 0:05:12so we'll wait for that. I won't push you anymore on that.
0:05:12 > 0:05:16You have called it Titanic Venison or Venison Titanic?
0:05:16 > 0:05:18Last year was the centenary year of the Titanic,
0:05:18 > 0:05:20so thought it was very relevant.
0:05:20 > 0:05:22And it is the fun element of the dish.
0:05:22 > 0:05:24Hopefully, this main course is going to be titanic,
0:05:24 > 0:05:26but not the one that sank.
0:05:26 > 0:05:30- No, this is going to sail home, Glynn.- Good luck.- Cheers.
0:05:30 > 0:05:33Ray is certain his technical smoked venison sweetbreads
0:05:33 > 0:05:35and tongue and cheek pie has the right
0:05:35 > 0:05:39combination of gastronomy and humour to bring him into the lead.
0:05:39 > 0:05:41I am actually looking forward to tasting Raymond's
0:05:41 > 0:05:43because he seems quite determined
0:05:43 > 0:05:47and he has got the bit between his teeth.
0:05:47 > 0:05:49He is almost on the edge of aggressive.
0:05:50 > 0:05:54Former champion Chris is finding his previous success
0:05:54 > 0:05:56in the competition a hard act to follow.
0:05:56 > 0:05:57Currently in last place,
0:05:57 > 0:06:01he has come back to the kitchen determined to claw back his ground.
0:06:01 > 0:06:04Yesterday's fish course, the prop let me down at the last second.
0:06:04 > 0:06:07So I can't let that happen again today with my main course.
0:06:07 > 0:06:11It has to be perfect, high-scoring, otherwise I'm going home.
0:06:11 > 0:06:13Morning, Glynn.
0:06:13 > 0:06:16- So, Chris, what are we cooking today? - Cowboy pie.
0:06:16 > 0:06:17Big horns stuffed in it.
0:06:17 > 0:06:20Using beautiful beef cheek layered up with some ceps,
0:06:20 > 0:06:23some really slow-cooked onion, nice beef fat short-crust pastry.
0:06:23 > 0:06:25Got two pies, so there is bit of a pie-of.
0:06:25 > 0:06:28Got some similar sort of elements as you.
0:06:28 > 0:06:30It is a big pie. I'm doing barbecue beans with it
0:06:30 > 0:06:31and some barbecued sweet corn.
0:06:31 > 0:06:32You are cooking a pie,
0:06:32 > 0:06:35- which is kind of a brave thing to do on the Great British Menu.- Yeah.
0:06:35 > 0:06:38Obviously, you need to make sure it is the ultimate pie.
0:06:38 > 0:06:41The last thing you want to do is to be eating humble pie at the end.
0:06:41 > 0:06:43Exactly. I think it is pretty luxurious.
0:06:43 > 0:06:46Good quality pastry and a really clever presentation.
0:06:46 > 0:06:48I think this is a good pie and I think it meets the brief.
0:06:48 > 0:06:51Thanks. Thanks very much.
0:06:51 > 0:06:55Chris and his cowboy pie of beef cheeks and ceps,
0:06:55 > 0:06:58accompanied by barbecue beans and sweet corn need to earn top
0:06:58 > 0:07:00marks to bring him back into the competition.
0:07:00 > 0:07:04I'm hoping Chris is going to concentrate more on his food
0:07:04 > 0:07:07and he needs a solid dish to get some points back on the board.
0:07:10 > 0:07:12Today, lads, the main course, the big one today.
0:07:12 > 0:07:13Me and you, Raymond, especially,
0:07:13 > 0:07:15we need to get a few points on the board,
0:07:15 > 0:07:16keep up with big Ian there.
0:07:16 > 0:07:18He is galloping way into the front.
0:07:18 > 0:07:20Yous boys have nothing to lose at this stage, have you?
0:07:20 > 0:07:22It's halfway through the competition
0:07:22 > 0:07:24and anything can happen at this point.
0:07:24 > 0:07:27Last year I trailed and then on the second day I came back,
0:07:27 > 0:07:28worked my way up towards end of the week
0:07:28 > 0:07:30I just got through by the skin of my teeth.
0:07:30 > 0:07:32I would like to taste a wee bit more of that this year.
0:07:32 > 0:07:34But I'm not making my life easy for myself.
0:07:34 > 0:07:36I was just going to say that.
0:07:36 > 0:07:39Well, Chris, you'd be enough happy not to go home.
0:07:39 > 0:07:41You'd be happy for us if we made it through.
0:07:41 > 0:07:42I'd be over the moon for you.
0:07:42 > 0:07:45- I know you would, you're that type of guy.- He is that type of guy.
0:07:45 > 0:07:49He is that type of guy and, well, he is two out of two
0:07:49 > 0:07:50for Northern Ireland.
0:07:50 > 0:07:53- Two out of three ain't bad, boys. - Are you writing yourself off?
0:07:53 > 0:07:55Not yet.
0:07:55 > 0:07:56I've been really good on the main course.
0:07:56 > 0:07:59Everything's coming together really well. I'm feeling confident.
0:07:59 > 0:08:01I think I can pull it back today.
0:08:01 > 0:08:04The main course is really important. This is like the star of the show.
0:08:04 > 0:08:06I've never had the main course on a menu,
0:08:06 > 0:08:08so what a fantastic opportunity to pull your socks up
0:08:08 > 0:08:11and get a great dish on the pass.
0:08:11 > 0:08:15The heat in the kitchen is making Ian's potato flour pasta hard
0:08:15 > 0:08:16to work with.
0:08:16 > 0:08:18But he seems more concerned with the quality of the chefs
0:08:18 > 0:08:20in this year's competition.
0:08:20 > 0:08:24If we get through, Ray, we'll be up against Michelin-starred chefs.
0:08:24 > 0:08:28That won't faze me. I would love to get an opportunity to meet them guys.
0:08:28 > 0:08:30I think the best food has to come through
0:08:30 > 0:08:33because you are up against guys with one and two stars.
0:08:33 > 0:08:36You can't start looking silly. You've got to be able to compete.
0:08:36 > 0:08:39Otherwise, you know, we are going along for a beer
0:08:39 > 0:08:42- and a bit of a laugh and a singsong. - I'm not going for a beer and a laugh.
0:08:42 > 0:08:45I know you were trying to get me to the bar last night, get me drunk,
0:08:45 > 0:08:47but I am here to win, lads.
0:08:47 > 0:08:50- I'm focused.- Ray, how are you getting on?- I'm motoring today.
0:08:50 > 0:08:53Definitely yesterday was a motivation to push me on.
0:08:53 > 0:08:55I think I was a wee bit too chilled about the whole thing
0:08:55 > 0:08:59and needed something to happen to me to wake up a wee bit.
0:08:59 > 0:09:02I think Ray went to the beach yesterday, went for a walk.
0:09:02 > 0:09:05- Got lost.- One of you boys will be going for a walk today, too.
0:09:05 > 0:09:08If new boy Ian is going to maintain his lead,
0:09:08 > 0:09:12he needs to concentrate on making his roast lamb dish perfect.
0:09:12 > 0:09:15- Hi, Ian, how are we getting on? - A bit of a nightmare at the start.
0:09:15 > 0:09:17Just the fact that I'm using potato flour,
0:09:17 > 0:09:19so it went very dry straightaway.
0:09:20 > 0:09:23Ian is using potato flour to make his pasta.
0:09:23 > 0:09:25I'm not surprised, it dries very quickly, that he
0:09:25 > 0:09:28has had a few problems with it this morning.
0:09:28 > 0:09:30It just tends to crack when you're moulding it.
0:09:30 > 0:09:32And sometimes you have to be very careful with the filling.
0:09:32 > 0:09:35The pressure maybe seems to push him a little bit.
0:09:35 > 0:09:38The pasta has gone a bit dry. He seems to be shaking quite a lot.
0:09:38 > 0:09:41So I am hoping the pressure isn't going to get to him.
0:09:43 > 0:09:47Former champion Chris has already started assembling his pie.
0:09:47 > 0:09:51But is he concentrating more on the presentation than the gastronomy?
0:09:51 > 0:09:54Yes, it's a pie, but it will be a damn good one.
0:09:54 > 0:09:56I'm getting the waiters dressed up as cowboys
0:09:56 > 0:09:57and the guests dressed up as bandits.
0:09:57 > 0:09:59The pies come down, big horns on them.
0:09:59 > 0:10:01You pass them around the table. A bit of sweet corn,
0:10:01 > 0:10:03beans getting handed out.
0:10:03 > 0:10:06Interaction, fun. You know, it's brilliant.
0:10:06 > 0:10:09Is that the way you looked at the brief?
0:10:09 > 0:10:11Well, I did, until I did the fish course, there.
0:10:11 > 0:10:13I'll have to rethink that one.
0:10:13 > 0:10:15- Definitely an easy one for a banquet. - Yep.
0:10:15 > 0:10:18Chris has to turn it around. He's doing a massive pie.
0:10:18 > 0:10:22It looks amazing, but, as we know, it is all about the food.
0:10:22 > 0:10:26That pie has to be delicious, nicely cooked. So we'll see. We'll see.
0:10:26 > 0:10:29Chris is confident his beef cheek pie filled with ceps
0:10:29 > 0:10:32and braised onions will impress veteran Glynn.
0:10:32 > 0:10:36But rival Raymond is also banking on a miniature pie filled with
0:10:36 > 0:10:39venison tongue and cheek to complement his smoked loin.
0:10:41 > 0:10:43Raymond, what is happening with this cut?
0:10:43 > 0:10:46I am just giving it a wee tie to keep it in shape.
0:10:46 > 0:10:48And I am sort of looking at that as a portion.
0:10:48 > 0:10:52- And ready for smoking.- Oh, smoking? - Yeah.- Is that part of the surprise?
0:10:52 > 0:10:55- Yeah, but that is not just the surprise.- Oh, OK.
0:10:55 > 0:10:58We've got lots of different cooking methods going on,
0:10:58 > 0:11:00so I'll leave you to it and I just hope you get them
0:11:00 > 0:11:02all on the plate exactly how you want them.
0:11:02 > 0:11:05Yes, thank you. Everything so far this morning is as I want it.
0:11:05 > 0:11:08It was like that yesterday until I went to plate it
0:11:08 > 0:11:11and I discovered I'm not overly happy with that.
0:11:12 > 0:11:15There is tension in the kitchen, and so there should be.
0:11:15 > 0:11:18I'm not accepting any badly cooked food today at all.
0:11:18 > 0:11:22Former champion Chris finishes the layering of his cowboy pie
0:11:22 > 0:11:24and tops with puff pastry.
0:11:25 > 0:11:28Ian, can you get that door for me, please?
0:11:28 > 0:11:33- That's...that looks fit for a king. - Thanks very much, Raymey.
0:11:33 > 0:11:35Or an army.
0:11:37 > 0:11:40As well as competing to cook at the banquet, the chefs are doing
0:11:40 > 0:11:43their bit to raise some cash and support Red Nose Day.
0:11:45 > 0:11:49Chris is at Queens University Belfast to raise money for charity.
0:11:49 > 0:11:51He is going to run a pub quiz
0:11:51 > 0:11:54and provide food to encourage generous donations.
0:11:55 > 0:11:58Coming to lend a hand and also help Chris with his competition
0:11:58 > 0:12:02nerves is legend of screen and stage, Roy Walker.
0:12:02 > 0:12:06APPLAUSE
0:12:06 > 0:12:10Welcome to the Great British Menu quiz here for Comic Relief.
0:12:10 > 0:12:12Thanks for coming along, taking part in it.
0:12:12 > 0:12:14Here is your first one.
0:12:14 > 0:12:18What is the name of the official national anthem
0:12:18 > 0:12:19of the United States of America?
0:12:19 > 0:12:21I'm glad that Roy is here today to help me.
0:12:21 > 0:12:24He has got big charisma, he's got a lot of self-confidence.
0:12:24 > 0:12:27Hopefully, he's going to try to beat that nervousness
0:12:27 > 0:12:29that came to me last year.
0:12:29 > 0:12:31It is Chris's turn to ask the questions.
0:12:31 > 0:12:34OK, guys, how many millions were raised by the first televised
0:12:34 > 0:12:38Red Nose Day - one million, nine million or 15 million?
0:12:38 > 0:12:41You are doing well here, but cut out the river dance, OK?
0:12:41 > 0:12:44OK. Stand still.
0:12:44 > 0:12:46Busy feet. Busy feet.
0:12:46 > 0:12:49While Roy continues to quiz the students,
0:12:49 > 0:12:53Chris repairs his barbecued sweet corn and beans.
0:12:53 > 0:12:56Welcome back with the food, Chris!
0:12:59 > 0:13:02This is a Great British Menu competition
0:13:02 > 0:13:04and this is part of Chris's main dish.
0:13:04 > 0:13:06I hope you enjoy it.
0:13:09 > 0:13:11Well, you know, there is no such thing as a free lunch,
0:13:11 > 0:13:13so we're going to have a collection now, OK?
0:13:13 > 0:13:16This is for Comic Relief, guys, you know, a good cause.
0:13:16 > 0:13:19Fantastic. That is really generous of you.
0:13:19 > 0:13:23His food goes down well and the students dig deep in their pockets.
0:13:23 > 0:13:26Thanks to Chris, our new quizmaster.
0:13:26 > 0:13:29APPLAUSE
0:13:29 > 0:13:33And from me, Roy, thanks very much for Comic Relief for all your
0:13:33 > 0:13:37contributions and for your attention and your time in the quiz.
0:13:37 > 0:13:40- Say goodbye to everybody, Chris. - "Goodbye, everybody, Chris."
0:13:40 > 0:13:43LAUGHTER
0:13:43 > 0:13:46Finally, it is time for Roy to give Chris his feedback
0:13:46 > 0:13:49on the barbecued sweet corn and beans.
0:13:49 > 0:13:50Look at the butter.
0:13:53 > 0:13:57- That is finger-licking fantastic. - Good!
0:13:57 > 0:13:59Yeah, I think the combination of the two,
0:13:59 > 0:14:01the sweet corn and those beans,
0:14:01 > 0:14:03that is a winning dish for sure.
0:14:03 > 0:14:06Really good fun, really good energy out of Roy.
0:14:06 > 0:14:09Yeah, I had a really good time. It was really beneficial today.
0:14:09 > 0:14:12If your taste buds have been tickled and you'd like to get
0:14:12 > 0:14:17involved with Red Nose Day, then why not take part in Menu Relief?
0:14:17 > 0:14:20To do your bit whilst enjoying an evening out
0:14:20 > 0:14:22at a local restaurant, just go to...
0:14:25 > 0:14:29..and find out how to join in the fun, too.
0:14:32 > 0:14:35It is getting close to plating-up time
0:14:35 > 0:14:38and new boy Ian's roast lamb in hay is nearly ready.
0:14:39 > 0:14:41- I saw the lamb come out of the oven. - Yeah.
0:14:41 > 0:14:42- It's finished, it's cooked?- No.
0:14:42 > 0:14:45I want to give it a good rest and then a wee bit extra just in case.
0:14:45 > 0:14:48It smells nice, got a really nice aroma of the hay.
0:14:48 > 0:14:50You won't give me extra points if you get hay in your lamb.
0:14:50 > 0:14:52I'm not saying anymore.
0:14:52 > 0:14:54Just looking at Ian's lamb, I was slightly concerned.
0:14:54 > 0:14:56It felt a little undercooked,
0:14:56 > 0:14:59so I'm hoping he's going to get that cooking degree perfect.
0:15:02 > 0:15:06First up to the pass is Ian's comedy prop.
0:15:07 > 0:15:10Ian has scattered his plate with toasted hazelnuts
0:15:10 > 0:15:12and adds the champ and tortellini.
0:15:13 > 0:15:16Then the lamb, cooked in hay.
0:15:18 > 0:15:21He then adds sweetbreads in a herby crust.
0:15:21 > 0:15:23Pours on the lamb sauce.
0:15:29 > 0:15:32And adds the finishing touch to the comedy prop.
0:15:35 > 0:15:37Happy with that?
0:15:37 > 0:15:40I'm happy. That there is a base of wood chips and hay.
0:15:40 > 0:15:43On its own, when you smell the nose, it's too harsh,
0:15:43 > 0:15:45so there is a little mint oil. That is a fun factor for me.
0:15:45 > 0:15:48- We're going to taste it?- Yep. - Guys, you taste yours.
0:15:48 > 0:15:49Lovely, let's go.
0:15:54 > 0:15:57- Before I taste it, I put this on?- Yeah, put that on.
0:15:57 > 0:15:59You get a little bit of mint there.
0:15:59 > 0:16:01Here, buddy, have a go at that.
0:16:01 > 0:16:03HE LAUGHS
0:16:03 > 0:16:07Apart from me talking like this, is it going to hinder me eating it?
0:16:07 > 0:16:10- As in the flavours.- I'm not too sure what way I want people to use it.
0:16:10 > 0:16:15Well, for me, it is a little bit tight, so I'm going to take it off.
0:16:16 > 0:16:20Yeah, there is a wee, faint smell of the smoke and the mint off it.
0:16:22 > 0:16:23I know what you mean.
0:16:23 > 0:16:25I hope we are laughing later on.
0:16:25 > 0:16:27So, are you happy with the pasta?
0:16:27 > 0:16:29I'm not a big fan of tortellinis being al dente,
0:16:29 > 0:16:32but for some reason the pasta flour has a bite but is very soft.
0:16:32 > 0:16:35When pasta dries like that, it gets tougher.
0:16:35 > 0:16:37It is firmer than traditional pasta.
0:16:37 > 0:16:39You think you have got the right balance of flavours?
0:16:39 > 0:16:41A touch more salt maybe in the lamb.
0:16:41 > 0:16:43I did season with some rock salt on top of it.
0:16:43 > 0:16:45Maybe a bit more, but overall, I'm pretty happy.
0:16:45 > 0:16:47As a chef judging a chef, it is not edgy enough
0:16:47 > 0:16:49and it is not nothing you haven't seen before.
0:16:49 > 0:16:51He has played it very cool.
0:16:51 > 0:16:54He has gone for steady sixes and sevens, and that wins competitions.
0:16:54 > 0:16:57That worries me, because I need to be hitting a high score today.
0:16:57 > 0:16:58You are in trouble, big lad.
0:16:58 > 0:17:00You are not out of the woods yet, chief.
0:17:00 > 0:17:01I know!
0:17:01 > 0:17:04Are you looking over your shoulder too much?
0:17:04 > 0:17:06You're not going to lose focus?
0:17:06 > 0:17:10Just proved yesterday that a big prop put people behind,
0:17:10 > 0:17:14maybe today my prop might be too simple and I might score less.
0:17:14 > 0:17:19That was another tough one. Not too sure about the noses.
0:17:19 > 0:17:21That was the only criticism I got, the nose.
0:17:21 > 0:17:24You know, we can change that, but we'll see.
0:17:24 > 0:17:26Next up is Chris who is busy preparing a sweet
0:17:26 > 0:17:30and spicy butter for his flaming sweet corn surprise.
0:17:30 > 0:17:33- How are you going, Chris? - How is it going?- Not too bad.
0:17:33 > 0:17:35Chris, you are going to be making beans
0:17:35 > 0:17:36and sweet corn quite gastronomic?
0:17:36 > 0:17:39It is barbequed beans and barbecued sweet corn.
0:17:39 > 0:17:41You know, popcorn, butter. It's fun.
0:17:41 > 0:17:44It isn't Michelin-star food, it is good, fun food.
0:17:44 > 0:17:46- Good, fun food. - That will taste great.
0:17:46 > 0:17:47We have got some hay,
0:17:47 > 0:17:50so are we in for some sort of interesting presentation?
0:17:50 > 0:17:53Presentation, maybe a hint of flavour.
0:17:53 > 0:17:54It is more for the wow factor.
0:17:54 > 0:17:57It is not going to overtake the flavour the food?
0:17:57 > 0:18:00- No, not at all.- Well, I'll wait and see. Good luck.- Thanks very much.
0:18:00 > 0:18:03With his barbecue beans and sweet corn ready, it is
0:18:03 > 0:18:06the moment of truth for Chris's cowboy pie.
0:18:06 > 0:18:09And he has comedy props to match.
0:18:09 > 0:18:13The ponchos here, first of all. Just throw them over the your head.
0:18:13 > 0:18:15Clint Eastwood.
0:18:15 > 0:18:16Get these over there.
0:18:23 > 0:18:26Come on, Glynn, you are the sheriff.
0:18:26 > 0:18:28Dressed up and ready to eat,
0:18:28 > 0:18:31the posse await Chris's dramatic presentation.
0:18:33 > 0:18:34Three seconds, boys.
0:18:39 > 0:18:42And Chris has another trick up his sleeve.
0:18:42 > 0:18:44His flaming sweet corn campfire surprise,
0:18:44 > 0:18:47with lashings of sweet and spicy butter.
0:18:47 > 0:18:50- That is a heart attack and a half.- Yep.
0:18:50 > 0:18:52Cow pie, barbeque beans,
0:18:52 > 0:18:55two cowboys,
0:18:55 > 0:18:57beer, glasses, plates,
0:18:57 > 0:18:58sheriff, mug.
0:18:58 > 0:19:01That was an amazing entrance. You've got to agree, boys, yeah?
0:19:01 > 0:19:02BOTH: Yeah.
0:19:02 > 0:19:04So let's round them up and have a taste.
0:19:04 > 0:19:07- Yee-haw!- Come on, let's go and have a taste.
0:19:11 > 0:19:14You said there were no props, this seems the most outrageous
0:19:14 > 0:19:17one you've done. Do think it has panned off?
0:19:17 > 0:19:19I think I got away with it this time, yeah.
0:19:19 > 0:19:23I say that nervously, but the proof is in the eating, Chef.
0:19:23 > 0:19:25- The proof is in the pie, yeah? - The proof is in a pie.
0:19:25 > 0:19:28To serve that at a banquet would be very disorganized.
0:19:28 > 0:19:30It is never going to look pretty on the plate.
0:19:30 > 0:19:34It is going to be bang on there, lift this, put that on.
0:19:34 > 0:19:36There is a fun element to that, to the Comedy Relief side,
0:19:36 > 0:19:39but it also is meant to be gastronomic.
0:19:39 > 0:19:40A little bit of pastry there.
0:19:44 > 0:19:47I just wanted it to be a proper bloke, cowboy, man pie,
0:19:47 > 0:19:49just over the top, go for it, you know what I mean?
0:19:49 > 0:19:51Let's have a few of these beans.
0:19:51 > 0:19:54- What did you think of the beans? - The beans are lovely, Ray.
0:19:54 > 0:19:57It is a big pie, man. I can picture a couple of cowboys sitting
0:19:57 > 0:20:00around a campfire, drinking moonshine, beans, farting,
0:20:00 > 0:20:02eating a big pie, you know what I mean?
0:20:02 > 0:20:04It's proper, man, it's proper.
0:20:04 > 0:20:06It takes a lot of guts to serve that.
0:20:06 > 0:20:08I mean, you have to take your hat off to him.
0:20:08 > 0:20:11I like that.
0:20:11 > 0:20:13Is it gastronomic enough?
0:20:13 > 0:20:16At this minute in time, Glynn, I don't know.
0:20:16 > 0:20:19- Are you worried about this dish? - Definitely worried about it,
0:20:19 > 0:20:22the fact that he got a better fun factor than my dish.
0:20:22 > 0:20:24Chris has got a lot riding on this.
0:20:24 > 0:20:26This has got to be a massive score today.
0:20:26 > 0:20:28It couldn't have went any better.
0:20:28 > 0:20:30And, yeah, it is just up to Glynn, what he thinks of it.
0:20:31 > 0:20:33Last to the pass is Raymond,
0:20:33 > 0:20:36and he has a presentation surprise up his sleeve, too -
0:20:36 > 0:20:39his titanic smoker for his venison loin.
0:20:39 > 0:20:41Some piece of kit here.
0:20:41 > 0:20:42Yeah.
0:20:43 > 0:20:44That's a hot smoker.
0:20:44 > 0:20:47And I wanted to smoke the venison,
0:20:47 > 0:20:50and I thought a box smoker is ugly.
0:20:50 > 0:20:54So I thought I would get a smoker designed around the actual Titanic.
0:20:56 > 0:20:59You should put a big red nose on the end of it, to cheer it up a wee bit.
0:20:59 > 0:21:01Yeah, cheer it up.
0:21:01 > 0:21:03The Titanic reminds me of death.
0:21:03 > 0:21:07- Well, it's celebrated, Chris. - I know, but people died on it.
0:21:07 > 0:21:09It is a big coffin, like.
0:21:09 > 0:21:12- It is not going to sink, that one. - No, no, no.
0:21:12 > 0:21:14I can't see it, boys.
0:21:18 > 0:21:21Unfazed by rival Chris's sombre observation,
0:21:21 > 0:21:24Ray puts his venison loin into the Titanic smoker.
0:21:24 > 0:21:26How is it getting on over there, Ray?
0:21:26 > 0:21:29Is everything coming together at the same time there for you?
0:21:29 > 0:21:32This one is going to burn, the first one sunk.
0:21:35 > 0:21:38- I think a red nose would look great on there.- I know.
0:21:38 > 0:21:43With his venison smoker in position, Ray dresses his plate with
0:21:43 > 0:21:46carrots and cumin puree, adds pickled damsons
0:21:46 > 0:21:48and honey,
0:21:48 > 0:21:52stuffed sweetbread carrots, his tongue and cheek pie...
0:21:56 > 0:21:59..and finally, the smoked venison loin.
0:22:02 > 0:22:03So, unlike the Titanic,
0:22:03 > 0:22:06you're hoping this one is not going to be a disaster.
0:22:06 > 0:22:08- No disasters in this one. - Should we go and taste it?
0:22:08 > 0:22:10- Yeah.- Let's go, Raymond.
0:22:10 > 0:22:12Good luck, lad.
0:22:18 > 0:22:21The connection between yourself and the Titanic, obviously,
0:22:21 > 0:22:22from your region.
0:22:22 > 0:22:24What is the connection to Comic Relief?
0:22:24 > 0:22:28Well, the venison will come out in the Titanic, smoking
0:22:28 > 0:22:31into the room. And I think everyone will instantly recognise
0:22:31 > 0:22:34that's from Northern Ireland. So that is the comical side.
0:22:34 > 0:22:36And the waiters will lift it off and serve the venison from it
0:22:36 > 0:22:38onto each plate.
0:22:38 > 0:22:40I don't find the Titanic funny. I find it a tragic story.
0:22:40 > 0:22:44- You know, it is not fun at all. - You are the prop man.
0:22:44 > 0:22:47If I asked you now to do one, how would you change it?
0:22:47 > 0:22:50Spray it pink, turn it into the Love Boat, put Christmas tree
0:22:50 > 0:22:53lights all around it, Barry White playing from underneath it.
0:22:53 > 0:22:55That would be brilliant.
0:22:56 > 0:22:58Do you think your venison is smoked enough?
0:22:58 > 0:23:01I just wanted it there, Glenn, I didn't want it,
0:23:01 > 0:23:03you know, banged right out. Yeah.
0:23:03 > 0:23:04The smoking is very evident
0:23:04 > 0:23:07- and the flavour of the venison comes through.- Yeah.
0:23:07 > 0:23:08I love the smoke on it, actually, buddy.
0:23:08 > 0:23:10Let's tuck into the pie.
0:23:10 > 0:23:13Oh, God, it's a very thick pastry.
0:23:13 > 0:23:15Raymond, the pastry on the pie, are you happy...?
0:23:15 > 0:23:17You've got the right thickness?
0:23:17 > 0:23:19No, I could have got that thinner, Glynn.
0:23:19 > 0:23:23And I knew when I was making it, it was slightly thick.
0:23:23 > 0:23:24Just a wee bit.
0:23:25 > 0:23:28What do you taste? Nothing.
0:23:28 > 0:23:30Got some honey on the side of the plate there.
0:23:30 > 0:23:32It is quite continental to serve honey on the side of the plate.
0:23:32 > 0:23:33I think it is a nice touch.
0:23:33 > 0:23:35What is the craic with the honey?
0:23:35 > 0:23:38HE COUGHS
0:23:40 > 0:23:43I can see you were focused, I can see there was a lot of work
0:23:43 > 0:23:45going on, are you happy the way it's turned out?
0:23:45 > 0:23:46I am happy.
0:23:48 > 0:23:51Yeah, uh, really pleased with today.
0:23:51 > 0:23:55Woke up this morning with real grit and determination
0:23:55 > 0:23:57and do what I normally do.
0:23:57 > 0:24:01And busted it out. And I am really pleased with that.
0:24:08 > 0:24:11I really need a strong score today to be in with a shout
0:24:11 > 0:24:15going into tomorrow's dessert, otherwise it will be a nightmare.
0:24:15 > 0:24:17I think Chris has secured enough to get a place in the judges,
0:24:17 > 0:24:20but it would be great if me and Ray was in, someone different,
0:24:20 > 0:24:23spices it up a little bit, something for the judges.
0:24:23 > 0:24:25My prop is actually functional plus it is theatrical.
0:24:25 > 0:24:27If that came out into the room
0:24:27 > 0:24:30and the smoke is coming out of the funnels and you lift the meat out,
0:24:30 > 0:24:31it is serving a purpose.
0:24:31 > 0:24:35So it is not just like serving something in a duck or something.
0:24:42 > 0:24:45Hello, Chefs.
0:24:45 > 0:24:47- Nervous?- Yeah.
0:24:47 > 0:24:49Shaking. The shakes are back.
0:24:49 > 0:24:50Let's go straight into it.
0:24:50 > 0:24:54Ian, for your lamb baked in hay with the smoked red nose...
0:24:54 > 0:24:59I thought the lamb was seasoned really well. The tortellinis,
0:24:59 > 0:25:03I was worried they were going to be dry, but they were quite nice.
0:25:03 > 0:25:05The champ was nice. The smokiness of the skins in
0:25:05 > 0:25:07the potato was really nice.
0:25:08 > 0:25:10But...
0:25:10 > 0:25:13I wasn't completely convinced and bowled over with the nose.
0:25:13 > 0:25:16I thought having the nose on, it stifled my taste buds a little bit.
0:25:16 > 0:25:18I felt it was just sort of there.
0:25:18 > 0:25:22I thought the dish was nice. To be called nice isn't, you know...
0:25:22 > 0:25:26- I'd rather be called rock 'n roll, wouldn't you?- Yeah.
0:25:27 > 0:25:29Chris.
0:25:29 > 0:25:31The cowboy Supper.
0:25:33 > 0:25:35I thought the presentation was great.
0:25:35 > 0:25:38The pie looked absolutely magnificent
0:25:38 > 0:25:41and it looked as good as it tasted.
0:25:43 > 0:25:46I thought it really represented you to a tee.
0:25:46 > 0:25:49The question is, was it gastronomic?
0:25:52 > 0:25:53And for me...
0:25:57 > 0:25:58..it really was.
0:26:01 > 0:26:04Raymond, your Titanic smoked venison.
0:26:04 > 0:26:06I thought the cooking degree and the smoking
0:26:06 > 0:26:09was really technically executed really well.
0:26:09 > 0:26:12The pastry on the pie, for me, was a little too thick.
0:26:12 > 0:26:14But I think you know that.
0:26:14 > 0:26:17I think that's something you realise when you served it.
0:26:17 > 0:26:19The venison sweetbreads, they don't really work for me,
0:26:19 > 0:26:21there's not enough flavour in them.
0:26:21 > 0:26:24And I don't think you really needed the honey on the plate,
0:26:24 > 0:26:27because you had the sweetness of the carrots.
0:26:27 > 0:26:29Going back to the Titanic, I thought the presentation
0:26:29 > 0:26:33and the way it came through the room would be pretty amazing.
0:26:33 > 0:26:37For me, I wasn't sure on where the humour would fit in
0:26:37 > 0:26:40with Comic Relief.
0:26:40 > 0:26:41So, for the scores...
0:26:44 > 0:26:45Ian.
0:26:47 > 0:26:49For your lamb...
0:26:50 > 0:26:52..I'm going to be scoring you...
0:26:56 > 0:26:57..a six.
0:26:57 > 0:26:59Thank you.
0:27:00 > 0:27:01Raymond.
0:27:03 > 0:27:05For your venison...
0:27:06 > 0:27:08...I'm going to score you...
0:27:13 > 0:27:14..a seven.
0:27:16 > 0:27:18Chris.
0:27:18 > 0:27:21For your Cowboy Supper,
0:27:21 > 0:27:23I'm going to be scoring you...
0:27:24 > 0:27:26..a nine.
0:27:27 > 0:27:31Like I said at the start, this is a good scrap. Everyone is on 19.
0:27:31 > 0:27:34So at the end of the day, guys, it is all about the dessert.
0:27:34 > 0:27:38So may the best two go through and come out fighting. So good luck.
0:27:38 > 0:27:39- Thank you.- Cheers.
0:27:39 > 0:27:42- Well done, boys, back on again. - BLEEP!
0:27:42 > 0:27:46- So, we are all even Stevens. - We'll have a scrap of it. BLEEP!
0:27:46 > 0:27:49See if that fish course didn't let me down yesterday...
0:27:49 > 0:27:51I am so raging even more now with that fish course.
0:27:51 > 0:27:55So, returning champion Chris has put himself back in the running
0:27:55 > 0:27:56with a total of 19 points.
0:27:56 > 0:27:59And the three chefs from Northern Ireland are back
0:27:59 > 0:28:01at the starting line going into dessert.
0:28:01 > 0:28:04Wow, a nine for my main course, I am over the moon.
0:28:04 > 0:28:07It brings me right back into it again and it is all to play for.
0:28:07 > 0:28:09I did expect Chris to come out fighting,
0:28:09 > 0:28:11and he did, and proved that he got a great score.
0:28:11 > 0:28:14I didn't see that coming at all, level scores going into the dessert.
0:28:14 > 0:28:16That is a different ball game now.
0:28:16 > 0:28:20Tomorrow, with the dessert course, Ray pushes Chris to the edge...
0:28:20 > 0:28:23Just be careful with that sponge in there, OK?
0:28:23 > 0:28:25- I didn't know it was a sponge, honestly.- No problem.
0:28:25 > 0:28:27- Just be careful when you go in. - I' didn't know.
0:28:27 > 0:28:29..as mayhem breaks out.
0:28:29 > 0:28:33Don't open that top oven, please, use the bottom oven, all right?
0:28:33 > 0:28:34It is absolutely wild!
0:28:38 > 0:28:41Subtitles by Red Bee Media Ltd