0:00:02 > 0:00:05Today On Great British Menu, it's sudden death
0:00:05 > 0:00:08for one of Northern Ireland's most accomplished chefs.
0:00:08 > 0:00:12So, er, put the helmets on and stay out of the way!
0:00:12 > 0:00:14Former champion Chris Fearon,
0:00:14 > 0:00:16ambitious new boy Ian Orr
0:00:16 > 0:00:19and experienced chef Raymond McCardle.
0:00:19 > 0:00:21Just like old times, eh, big boy?
0:00:21 > 0:00:25All week they've been striving to create funny, spectacular
0:00:25 > 0:00:27and ambitious dishes...
0:00:27 > 0:00:28Clint Eastwood.
0:00:28 > 0:00:33..for a special banquet celebrating 25 years of Red Nose Day.
0:00:34 > 0:00:38Yesterday, for the first time this week, Chris took centre stage...
0:00:38 > 0:00:42Cow pie, barbecue beans, two cowboys, beer, glasses, mug!
0:00:42 > 0:00:45..while Raymond's contentious prop...
0:00:45 > 0:00:46Titanic reminds me of death!
0:00:46 > 0:00:49..was a gamble that didn't pay off.
0:00:49 > 0:00:53Everyone's on 19, so at the end of the day, it's all about the dessert.
0:00:53 > 0:00:57Today, all three chefs are back at the starting line.
0:00:57 > 0:01:00It's do or die, isn't it?
0:01:00 > 0:01:02Chris will let nothing get in his way.
0:01:02 > 0:01:04Ray? Your soil's back up on top again.
0:01:04 > 0:01:06But I had a timer on the bottom.
0:01:06 > 0:01:08Ian faces setbacks.
0:01:08 > 0:01:10It's overturned. I haven't used this machine before,
0:01:10 > 0:01:11so it's overturned.
0:01:11 > 0:01:15And Raymond's complex dessert may just be too much to handle.
0:01:15 > 0:01:18What did you say? I'm in the bottom or the top?
0:01:30 > 0:01:34This year's challenge is to create a performance on a plate -
0:01:34 > 0:01:37gastronomic masterpieces that will also raise a smile.
0:01:38 > 0:01:42And the chefs have been hard at work fundraising for Comic Relief.
0:01:44 > 0:01:49It's the final curtain call for one of the Northern Ireland chefs.
0:01:49 > 0:01:53- Lads, good luck.- Good luck. - Good luck, yeah?
0:01:53 > 0:01:54- Let's go.- Let's go for it!
0:01:57 > 0:02:00Veteran of the competition and Michelin-starred chef,
0:02:00 > 0:02:04Glynn Purnell, will be sending someone home today.
0:02:04 > 0:02:06It's all level pegging. The slate's clean.
0:02:06 > 0:02:08This could be one of the best dessert finals
0:02:08 > 0:02:11in the history of the Great British Menu.
0:02:14 > 0:02:16Former champion Chris
0:02:16 > 0:02:19has been trailing in the competition all week.
0:02:19 > 0:02:23Yesterday a well-deserved nine got him back in the race.
0:02:23 > 0:02:26Now he's ready to prove himself a champion once again.
0:02:26 > 0:02:29Pressure's on for all of us, I think, but I'm on a high from yesterday.
0:02:29 > 0:02:32Got a great dessert. I'm going to go in there with guns blazing.
0:02:33 > 0:02:34Hi, Chris.
0:02:34 > 0:02:35Oh, hello, Glynn.
0:02:35 > 0:02:37Happy to be in the race?
0:02:37 > 0:02:38Yeah, very rock'n'roll.
0:02:38 > 0:02:41This course is called Just Like That.
0:02:41 > 0:02:42OK.
0:02:42 > 0:02:43CHRIS LAUGHS
0:02:43 > 0:02:46So! It's a take on a classic, Black Forest Gateau.
0:02:46 > 0:02:50it's not a Black Forest Gateau, but it's the sort of flavours going on.
0:02:50 > 0:02:52- OK.- Making a nice cherry sorbet.
0:02:53 > 0:02:57Again a little compote using these here boozy cherries
0:02:57 > 0:02:58and the chocolate as well.
0:02:58 > 0:03:01Doing a nice wee chocolate sponge. Going to soak it in cassis.
0:03:01 > 0:03:04Just to resemble the old, moist sponge that was in a classical
0:03:04 > 0:03:07Black Forest Gateau, then I'm going to dip that in the chocolate
0:03:07 > 0:03:10then dip that in the popping candy, just to give them a wee texturey pop in the mouth.
0:03:10 > 0:03:13Then to finish it all off, the wee surprise at the end,
0:03:13 > 0:03:15I don't want to spoil it for you.
0:03:15 > 0:03:17But at the end, it'll bring a smile to your face.
0:03:17 > 0:03:19Instantly, I think, it's great craic.
0:03:19 > 0:03:22Don't talk about that any more. I like the surprises.
0:03:22 > 0:03:24Thanks.
0:03:24 > 0:03:26Chris's farewell performance is a medley
0:03:26 > 0:03:28of chocolate and cherry flavours,
0:03:28 > 0:03:32with a frozen surprise in the centre of a sharing platter.
0:03:32 > 0:03:34Chris is doing a massive amount
0:03:34 > 0:03:38of chocolate and cherry treatments, which is sorbets,
0:03:38 > 0:03:40granolas, tubes, rocks, mousses.
0:03:40 > 0:03:43The question is, has he given himself too much to do?
0:03:45 > 0:03:51Experienced chef Raymond's dishes have been influenced by the landscape back home.
0:03:51 > 0:03:56Will his final dish have the comedy and gastronomy to take him into the lead?
0:03:56 > 0:03:59Everybody's got an equal opportunity now.
0:03:59 > 0:04:01My fate's in my own hands.
0:04:01 > 0:04:03Going home is not an option!
0:04:04 > 0:04:07So Raymond, what are you going to cook today?
0:04:07 > 0:04:09I'm going to do Chocolate Mountain Volcano.
0:04:11 > 0:04:14So it's a chocolate and orange dessert
0:04:14 > 0:04:18and the fun element is a volcano at the end.
0:04:18 > 0:04:19OK.
0:04:19 > 0:04:23I'm going to aerate some chocolate for the chocolate rocks
0:04:23 > 0:04:25with the coconut oil.
0:04:25 > 0:04:30And make some chocolate soil with the ground almonds.
0:04:30 > 0:04:32I'm serving it with sheep's milk ice cream.
0:04:32 > 0:04:34I got the sheep's milk from back home.
0:04:34 > 0:04:38And the lava is going to be the blood orange puree.
0:04:38 > 0:04:41The guest pours the puree in and it gently bubbles -
0:04:41 > 0:04:43it sauces the plate for them.
0:04:43 > 0:04:45Oh, OK. So it's going to be quite dramatic, then.
0:04:45 > 0:04:48Well, it doesn't, like, hit the ceiling!
0:04:48 > 0:04:49THEY LAUGH
0:04:51 > 0:04:54Raymond's dish of rocky textures and chocolate and orange flavours,
0:04:54 > 0:04:59has at its heart an erupting volcano of orange puree
0:04:59 > 0:05:02and an accompaniment of sheep's milk ice cream.
0:05:03 > 0:05:06I'm expecting an explosion from a volcano.
0:05:06 > 0:05:10I'm hoping it's not going to drizzle out and just fall flat, really.
0:05:10 > 0:05:14New boy Ian had an amazing week until yesterday,
0:05:14 > 0:05:17when his lead was snatched away from him.
0:05:17 > 0:05:19It's so important I cook amazing food today.
0:05:19 > 0:05:22Like, it's my last chance and I need to be raising my bar
0:05:22 > 0:05:25so I need to make sure everything's perfect.
0:05:25 > 0:05:27Ian, you were leading yesterday.
0:05:27 > 0:05:30Today, everyone's the same. Is that making you nervous?
0:05:30 > 0:05:33Not really. Today I have a couple of surprises up my sleeve.
0:05:33 > 0:05:37So I'm calling it the Passion Egg. I'm making egg-white ice cream.
0:05:37 > 0:05:40So egg whites - normally you'd use egg yolk for that.
0:05:40 > 0:05:43Yeah, an egg-white ice cream. It's absolutely delicious, really good.
0:05:43 > 0:05:46Some beautiful passion fruits, some beautiful mango,
0:05:46 > 0:05:49so I'm making basically, passion fruit and mango yolk
0:05:49 > 0:05:52with a couple of chocolate fingers.
0:05:52 > 0:05:53So basically, it's quite simple,
0:05:53 > 0:05:55a little sort of see-through glass egg.
0:05:55 > 0:05:57You'll see the egg white, you'll see the yolk.
0:05:57 > 0:06:02You can break the chocolate fingers in there, like soldiers, when you were a kid. Just a bit of fun.
0:06:02 > 0:06:04You say, egg yolk. How are you going to form that egg yolk?
0:06:04 > 0:06:07Basically, Glynn, I'll make a mango puree
0:06:07 > 0:06:08and set it in a calcium bath.
0:06:08 > 0:06:11It's like a spherification, bursts in your mouth.
0:06:11 > 0:06:12So quite a technical thing to do.
0:06:12 > 0:06:15Quite technical, and there's elements like the ice cream,
0:06:15 > 0:06:19if you split it, I'll be going home before you judge me!
0:06:19 > 0:06:21- Well, good luck.- Cheers, Glynn.
0:06:21 > 0:06:24Will Ian's play on boiled egg and soldiers,
0:06:24 > 0:06:27made from egg white ice cream, mango, passion fruit
0:06:27 > 0:06:30and chocolate biscuits, put him back in the lead?
0:06:30 > 0:06:31Is it too simple?
0:06:31 > 0:06:35You've got a bit of ice cream, some puree, chocolate fingers.
0:06:35 > 0:06:37Is that substantial for a good pudding?
0:06:41 > 0:06:46With nothing between them, the chefs are going for broke in the kitchen.
0:06:46 > 0:06:48Chris is working on his chocolate sponge.
0:06:48 > 0:06:52Ray is making his chocolate and almond soil.
0:06:52 > 0:06:56The fight is on, and the first battle is for the ovens.
0:06:56 > 0:06:58Ray, don't open that top oven, please.
0:06:58 > 0:07:00Use the bottom oven, all right?
0:07:00 > 0:07:01I have it in the top now at 160.
0:07:01 > 0:07:05Be very careful on that.
0:07:05 > 0:07:06Cheers, good man.
0:07:06 > 0:07:07Yeah, just close it up, Ray.
0:07:07 > 0:07:10- Going to the bottom oven, Ray, it's at 160.- Yeah, OK.
0:07:10 > 0:07:12Good man.
0:07:12 > 0:07:16Can someone turn the bottom oven on please, at 160, yeah?
0:07:16 > 0:07:19Yeah, it's a wee bit tense, it's going to be.
0:07:19 > 0:07:21It's do or die, isn't it?
0:07:21 > 0:07:24Having made a comeback yesterday with his main course,
0:07:24 > 0:07:28Chris is anxious about perfecting the sponge for his Black Forest Gateau.
0:07:28 > 0:07:30Just be careful of that sponge, OK?
0:07:30 > 0:07:32OK, no problem, no problem, no problem.
0:07:32 > 0:07:33Just be careful if you're going to...
0:07:33 > 0:07:35Didn't know, man.
0:07:37 > 0:07:38How we going, Chris?
0:07:38 > 0:07:40All right, Glynn? How's it going?
0:07:40 > 0:07:42It's manic here, Like a madman I am, today!
0:07:42 > 0:07:45So is this the only sort of cream element to the dish?
0:07:45 > 0:07:47There's cream throughout most of it anyway.
0:07:47 > 0:07:49There's a mousse there, it's quite creamy.
0:07:49 > 0:07:52- It seems wild in here. Wild. - Good though, eh?
0:07:52 > 0:07:55Yeah, yeah, it's good. I wish I was competing myself!
0:07:55 > 0:07:56CHRIS LAUGHS
0:07:58 > 0:08:00Chris, he's got meringues, chocolate, cherry.
0:08:00 > 0:08:02I'm a little concerned there's nothing to neutralise it,
0:08:02 > 0:08:07to bring it all together, so it's to be seen how he's going to do that.
0:08:08 > 0:08:11Ian is looking to outdo his rivals,
0:08:11 > 0:08:14with his passion-fruit egg and chocolate solders.
0:08:14 > 0:08:17The tuile biscuits for the soldiers need to be baked as soon as possible.
0:08:17 > 0:08:21What's happening, buddy? Are you in that top oven or are you finished?
0:08:21 > 0:08:24It's the soil in the top one. It's coming out in three minutes.
0:08:24 > 0:08:26- Can I use that oven then, can I? - Yeah.
0:08:26 > 0:08:29The sponge, the sponge is coming out in, like, 15 minutes.
0:08:29 > 0:08:31- You're all right, aren't you? - Yeah, yeah, yeah.
0:08:31 > 0:08:34- Put them in the fridge, sure. - I will, I will.
0:08:34 > 0:08:37Don't know what's happening in there, but it's absolutely wild.
0:08:37 > 0:08:40There's whisks going in, there's ice cream machines going,
0:08:40 > 0:08:45they really are fighting for them two spaces. Absolute...
0:08:45 > 0:08:47One second, one second. What's happening there?
0:08:47 > 0:08:50Just, nightmare with these ovens. Chris is doing meringues.
0:08:50 > 0:08:51Raymond's doing soil, sponges,
0:08:51 > 0:08:54I'm just trying to get the tuiles rolled, just a nightmare.
0:08:54 > 0:08:56- So gloves are off? - Definitely off, Glynn.
0:09:00 > 0:09:02BLEEP!
0:09:02 > 0:09:04Yep, it's in that bottom one.
0:09:04 > 0:09:07Ray, your soil's back up on top again. Right?
0:09:07 > 0:09:11- Your soil's back on top. - But I had the timer on the bottom.
0:09:11 > 0:09:14- Here?- I had the timer on it.
0:09:14 > 0:09:16What did you say? I'm in the bottom oven or in the top?
0:09:16 > 0:09:19I'm in the bottom now going in with the meringues.
0:09:19 > 0:09:21- So what am I, in the top? - Yes, chef!
0:09:22 > 0:09:25Never mind Raymond's volcano erupting - he looks like
0:09:25 > 0:09:27he's going to pop at any second here.
0:09:27 > 0:09:29So put your helmets down and stay out of the way!
0:09:31 > 0:09:33Experienced chef Raymond is hoping
0:09:33 > 0:09:36his experimental chocolate and orange volcano
0:09:36 > 0:09:39will give him the edge over his rivals.
0:09:39 > 0:09:40I got to crack on here, badly.
0:09:40 > 0:09:42With lots going on,
0:09:42 > 0:09:45keeping everything perfectly on track isn't easy.
0:09:45 > 0:09:47Is that your milk there, Ray?
0:09:47 > 0:09:51That's it, cheers. Yeah, full steam ahead.
0:09:51 > 0:09:55Like a little volcano yourself. Ready to blow.
0:09:55 > 0:09:57So, chocolate and orange?
0:09:57 > 0:10:00Yeah, I used milk chocolate for the base and then the tube
0:10:00 > 0:10:04down the centre and then the orange, hopefully, will explode into it all.
0:10:04 > 0:10:07So the little tube, Ray, what's the tube made out of?
0:10:07 > 0:10:10It's isomalt and glucose, erm, it's like a sugar.
0:10:10 > 0:10:12So what would happen if the tube breaks?
0:10:12 > 0:10:15Yeah, if the tube breaks I'm going home.
0:10:15 > 0:10:18OK. Well, I'm going to leave you to it before you explode.
0:10:23 > 0:10:27Ian's finally getting his biscuits in the oven, but he's taken his
0:10:27 > 0:10:32attention away from his egg white ice cream, and there's a problem.
0:10:32 > 0:10:35BLEEP. It's overturned, just...
0:10:35 > 0:10:37So I need to do a fresh one.
0:10:37 > 0:10:39- Quickly, I need it done, yeah. - What's happening, Ian?
0:10:39 > 0:10:42I haven't used this ice cream machine before, so,
0:10:42 > 0:10:46ice cream's just overturned, so I've got a small bit left.
0:10:46 > 0:10:50If it happens again, I'm going before you even mark me,
0:10:50 > 0:10:51so that's it.
0:10:51 > 0:10:53Egg-white ice cream, never seen it before
0:10:53 > 0:10:56and it's, you know, not looking good.
0:10:59 > 0:11:02As well as competing to cook at the banquet, the chefs have
0:11:02 > 0:11:07travelled the UK to meet people who rely on Comic Relief's support.
0:11:07 > 0:11:09D'you know, lads,
0:11:09 > 0:11:13I had to go and visit a project in West Belfast for kids.
0:11:13 > 0:11:15I made some chocolates with them
0:11:15 > 0:11:18and some petits fours and stuff and it was very humbling, you know.
0:11:18 > 0:11:21- Did you raise money? - I did, yeah.- Very good, Ray.
0:11:25 > 0:11:26I'm in West Belfast today.
0:11:26 > 0:11:30I'm visiting a project and it's funded by Comic Relief.
0:11:30 > 0:11:32Hi, how are ya? Would you like to come on inside?
0:11:32 > 0:11:33Yeah, that'd be great.
0:11:33 > 0:11:37Kids Together supports children with a wide range of disabilities
0:11:37 > 0:11:41and their siblings, giving their parents a well-deserved break.
0:11:42 > 0:11:46- This is our chef Raymond today.- Hiya, James.- He's come to see our club.
0:11:46 > 0:11:48Would you like to tell him a bit about it?
0:11:48 > 0:11:52- So what do you think of the youth club, James?- It was fantastic.
0:11:54 > 0:11:57- Yeah, and what are you doing this evening?- Making the aeroplane.
0:11:57 > 0:12:00Yeah, you need to, hold on, whoa, whoa.
0:12:00 > 0:12:01You need to put the support bit.
0:12:01 > 0:12:03I'm the expert of Lego.
0:12:03 > 0:12:06You're the expert, James. Very good, James.
0:12:06 > 0:12:08OK, youse ready?
0:12:08 > 0:12:11Today we're going to be doing chocolate art.
0:12:11 > 0:12:14CHEERING
0:12:14 > 0:12:17At the centre, they already involve the children
0:12:17 > 0:12:18in simple cooking activities,
0:12:18 > 0:12:21and they welcomed Raymond's suggestions to make sweet
0:12:21 > 0:12:24petits fours to raise money for charity.
0:12:24 > 0:12:27OK, guys, this is salted caramel popcorn,
0:12:27 > 0:12:29this is going to be a part of my dessert.
0:12:29 > 0:12:32You guys get to eat this if he does it right.
0:12:32 > 0:12:34- Yes!- Yes!
0:12:36 > 0:12:40That looks great. Good man. Ah, James, that's perfect. That's you.
0:12:42 > 0:12:46Yay, very good, James. Top man.
0:12:46 > 0:12:50Well, I liked the chocolate paste in the bag and everything.
0:12:50 > 0:12:51I did it by myself.
0:12:51 > 0:12:54Whoa, whoa, whoa. Excellent...
0:12:54 > 0:12:57I love chocolate.
0:12:57 > 0:12:59OK, guys...
0:12:59 > 0:13:03It's great to know that Comic Relief does good projects like this
0:13:03 > 0:13:06in the local areas and the girls here, they do great work.
0:13:09 > 0:13:15- Well done, nice! - It's nice.- Good man.
0:13:15 > 0:13:17- D'you want more of it?- No.
0:13:17 > 0:13:19LAUGHTER
0:13:19 > 0:13:22Yeah, we had a serious audience here today, a taste test.
0:13:22 > 0:13:24This is a tough audience to please.
0:13:24 > 0:13:27If I can please these guys, I think I'll go well in the competition.
0:13:27 > 0:13:31- What d'you think of the popcorn, James?- Fantastic!- Fantastic.
0:13:31 > 0:13:35The next evening, Raymond sells the petits fours
0:13:35 > 0:13:36in his restaurant to raise money.
0:13:36 > 0:13:41- Good evening.- Good evening, Raymond. - We made petits fours yesterday.
0:13:41 > 0:13:43We made white chocolate and rosemary fudge
0:13:43 > 0:13:46and we made chocolate and passion fruit truffles.
0:13:46 > 0:13:48Would you be interested in buying some
0:13:48 > 0:13:50for Great British Menu, Comic Relief?
0:13:50 > 0:13:52- Of course.- Of course.
0:13:53 > 0:13:56- I like it.- It's for a good cause. - It's for a great cause.
0:13:56 > 0:13:59- Did you take the whole one? - Well, I'm a greedy boy, so...
0:13:59 > 0:14:01The petits fours are a great success,
0:14:01 > 0:14:04and Raymond's delighted to receive more good feedback.
0:14:04 > 0:14:06Very big thumbs up, absolutely delicious.
0:14:06 > 0:14:08- Cheers.- Absolutely beautiful.
0:14:14 > 0:14:15Back in the kitchen,
0:14:15 > 0:14:18the mousse for Raymond's chocolate and orange volcano is ready.
0:14:18 > 0:14:20I've got to put the base on this.
0:14:20 > 0:14:26The base is made of shortbread, wafer crumb and popping candy,
0:14:26 > 0:14:29topped with mousse and sprayed with melted chocolate.
0:14:32 > 0:14:35But the crunchy base isn't quite as he'd hoped.
0:14:35 > 0:14:38I'm not really happy with the thickness of the base,
0:14:38 > 0:14:41- so I might do a wee bit more. - The other ones are too thick?
0:14:41 > 0:14:43I think they are too thick, I mean...
0:14:43 > 0:14:45How is that going to affect it if they're too thick?
0:14:45 > 0:14:47It's just too much to eat.
0:14:47 > 0:14:49Like an '80s cheesecake, you know.
0:14:51 > 0:14:53I'm just being very cautious today.
0:14:53 > 0:14:56I just can't live with mistakes today. Could put me out, you know.
0:14:59 > 0:15:02Ambitious new boy Ian has to churn his ice cream again.
0:15:02 > 0:15:04I just need it quite soft.
0:15:04 > 0:15:06This is his last chance to get it perfect.
0:15:06 > 0:15:08This ice cream machine's a BLEEP nightmare.
0:15:08 > 0:15:10Going to use the same machine again, Ian?
0:15:10 > 0:15:13Well, there's no other machines here, Chris.
0:15:13 > 0:15:15Chris is trying out the surprise element
0:15:15 > 0:15:18of his take on Black Forest gateaux,
0:15:18 > 0:15:22and has made chocolate mousse, which he's freezing in liquid nitrogen.
0:15:22 > 0:15:24- Nitrogen, yeah?- Yeah.
0:15:24 > 0:15:25Here.
0:15:27 > 0:15:29- What do you think of it? - It's very good.
0:15:29 > 0:15:31Everybody's going to be sitting there,
0:15:31 > 0:15:34smoke coming out of their nose and ears, so, bit of craic, you know?
0:15:34 > 0:15:36Bit of fun. I'm happy with that.
0:15:37 > 0:15:41Ian's dessert is dependent on his unusual egg-white ice cream,
0:15:41 > 0:15:43so he's watching the machine closely as it churns.
0:15:43 > 0:15:46Definitely going to work now, I was just panicked a little bit.
0:15:46 > 0:15:49New machine, it's quite fast so I panicked a little bit,
0:15:49 > 0:15:51but I've relaxed.
0:15:51 > 0:15:52It'll be perfect.
0:15:54 > 0:15:57The thing is, has he got time to set it into the mould and then to
0:15:57 > 0:16:01be able to put the mango egg yolk on, so time is of the essence.
0:16:04 > 0:16:08Raymond is the first to plate up with his chocolate orange volcano.
0:16:08 > 0:16:10Could you weigh me out six grams of citric acid
0:16:10 > 0:16:12and two grams of bicarbonate of soda?
0:16:12 > 0:16:15And they've got to be so precise,
0:16:15 > 0:16:18because if they're not, the volcano doesn't work.
0:16:18 > 0:16:21He starts with his chocolate mousse and crunchy base,
0:16:21 > 0:16:24then slices his baked glucose mix...
0:16:25 > 0:16:29..and rolls it into a tube to form the heart of his volcano.
0:16:31 > 0:16:35He places his chocolate, coconut and cream rocks and scatters
0:16:35 > 0:16:37the chocolate caramel popcorn,
0:16:37 > 0:16:42then carefully adds the mixture of citric acid and bicarbonate of soda.
0:16:42 > 0:16:44If he adds too little, the eruption won't work,
0:16:44 > 0:16:47but too much could affect the taste.
0:16:48 > 0:16:50Next, the sheep's milk ice cream.
0:16:52 > 0:16:54And finally, he pours the orange puree
0:16:54 > 0:16:56that should erupt from the volcano.
0:17:05 > 0:17:08It's obviously a wee bit too thick.
0:17:08 > 0:17:11Have you got a wee bit of orange puree in the container?
0:17:11 > 0:17:13Making an adjustment to the puree mix,
0:17:13 > 0:17:16Raymond hopes the second eruption is more explosive.
0:17:16 > 0:17:18We'll eat that one.
0:17:27 > 0:17:30- How was that for you? - That was a tough one.- Yeah?- Yeah.
0:17:31 > 0:17:35- Well, let's go and taste it for one last time.- Yeah.
0:17:38 > 0:17:41So Raymond, it has been a mountain for you to climb,
0:17:41 > 0:17:45- and are we going to get an explosion of flavour?- I think we are.
0:17:45 > 0:17:47It's sort of bubbling away slightly here but...
0:17:47 > 0:17:50- I was expecting more kind of... - I was expecting, yeah, bit of POW!
0:17:50 > 0:17:52This should be very soft.
0:17:56 > 0:18:01I love that milk chocolate orange. It's very nice, very refreshing.
0:18:02 > 0:18:04Is that a little bit too thick for you, or...?
0:18:04 > 0:18:06No, you would eat it, it's like...
0:18:06 > 0:18:09Delicious. Can I try this bit...oh!
0:18:09 > 0:18:11- What is this in the bomb? - It's citric acid.- Just citric acid.
0:18:11 > 0:18:13Yeah, and there's a wee bit of bicarb in it.
0:18:16 > 0:18:17Wow, my God!
0:18:19 > 0:18:22- It's bad, like.- It's the citric acid that was supposed to dissolve
0:18:22 > 0:18:23when the orange went in.
0:18:23 > 0:18:24OK...
0:18:25 > 0:18:28That was the comedy value of the dish.
0:18:28 > 0:18:32It wasn't fun, cos I just got a mouthful of citric acid.
0:18:32 > 0:18:35How confident are you that this is going to score you enough points
0:18:35 > 0:18:36to cook for the judges?
0:18:36 > 0:18:38I don't know.
0:18:38 > 0:18:42I really don't know. I wouldn't like to call it today.
0:18:42 > 0:18:44That's just completely wrecked the dish for me.
0:18:44 > 0:18:46I don't feel like eating any more of it now because of it.
0:18:48 > 0:18:52I said at the start, he who makes the least mistakes gets through.
0:18:52 > 0:18:54I've made one mistake, so...
0:18:56 > 0:19:00Next up is Ian with his last shot at getting to the judges.
0:19:00 > 0:19:05His novelty boiled egg and soldiers, accompanied by a giant red nose
0:19:05 > 0:19:07blowing passion fruit flavoured bubbles.
0:19:09 > 0:19:11He pipes the ice cream into his glass eggs.
0:19:13 > 0:19:17And needs to make holes in the centre to pour in his puree.
0:19:17 > 0:19:19But something's gone wrong.
0:19:19 > 0:19:23The second batch is not working, because it's still too soft.
0:19:23 > 0:19:26Ian, buddy - you're running late. You're going to hold me up?
0:19:26 > 0:19:28I'm not going to hold you up, buddy!
0:19:28 > 0:19:32Ian pushes on, opting for plan B, piping the passion fruit puree
0:19:32 > 0:19:36on top of his ice cream rather than through the centre.
0:19:36 > 0:19:40Then he places his passion fruit and mango yolk on top.
0:19:41 > 0:19:44And finally the chocolate fingers.
0:19:52 > 0:19:54This is my big red nose.
0:19:54 > 0:19:59This here goes down the room, and it's just a bubble effect.
0:19:59 > 0:20:01This is passion fruit bubbles.
0:20:03 > 0:20:06You can smell the passion fruit, can't you?
0:20:06 > 0:20:09- You can, yeah. - Let's go and have a taste. Come on.
0:20:09 > 0:20:11- Well done, Ian. - You carry that through.
0:20:14 > 0:20:15Happy with that, Ian?
0:20:15 > 0:20:20Happy enough. Not perfect. It definitely didn't go to plan.
0:20:20 > 0:20:23- It's fun, isn't it? The bubbles? - Presentation's really cute.
0:20:23 > 0:20:24- Yeah.- I like it.
0:20:26 > 0:20:28You should get that effect of it running.
0:20:32 > 0:20:33That's nice.
0:20:33 > 0:20:37- Are you pleased with the way the ice cream's come out? - Yeah. The ice cream's happy.
0:20:37 > 0:20:39- I've never tasted egg-white ice cream before.- No.
0:20:39 > 0:20:43It's like a chilled mousse, rather than ice cream. It's that light.
0:20:43 > 0:20:45The negative is that there should be like a hole in the middle.
0:20:45 > 0:20:47so the passion fruit's in there.
0:20:47 > 0:20:49But it just didn't work,
0:20:49 > 0:20:52so if I get through for tomorrow I'll have it perfect.
0:20:52 > 0:20:55The mango and the passion fruit works really well with
0:20:55 > 0:20:58the vanilla and a wee bit of chocolate.
0:20:58 > 0:21:00Yeah, well, it's classical flavours.
0:21:00 > 0:21:03- There's nothing can go wrong there. - It is what it is.
0:21:03 > 0:21:06Has he got that wow factor? Has he got enough going on?
0:21:06 > 0:21:07I think it does.
0:21:07 > 0:21:11I think it's very simple, but it's a beautiful ice cream, isn't it?
0:21:11 > 0:21:13It's very hard to take marks away from that.
0:21:13 > 0:21:15It's not blown me away or anything, but it's very nice.
0:21:15 > 0:21:19It's a very safe dish, and he was right to do a safe dessert, you know.
0:21:20 > 0:21:24It'll get him across the line today.
0:21:24 > 0:21:27So... I'm so glad it's over. I've had a...
0:21:27 > 0:21:30that was definitely my hardest day.
0:21:30 > 0:21:34Former champion Chris has everything riding on his culinary take
0:21:34 > 0:21:38on the famous Tommy Cooper catchphrase "just like that".
0:21:38 > 0:21:42He fills his doughnuts with cherry gel and adds more to the plate,
0:21:42 > 0:21:46along with a scattering of cherry granola and swipes of chocolate mousse.
0:21:46 > 0:21:50He completes the picture with discs of chocolate sponge,
0:21:50 > 0:21:52cherry sorbet and meringue.
0:21:54 > 0:21:58He then sprays his mousse into the liquid nitrogen for the surprise finale.
0:21:58 > 0:21:59OK.
0:22:07 > 0:22:08Just like that!
0:22:08 > 0:22:10- Just like that? - Just like that!
0:22:10 > 0:22:12There you go. Happy with that?
0:22:12 > 0:22:14Yes.
0:22:14 > 0:22:17OK, let's go. Chris - pick it up. Let's go.
0:22:17 > 0:22:18Enjoy, lads!
0:22:20 > 0:22:22OK, let's dive straight in so we get the full effect.
0:22:22 > 0:22:23You don't want it to melt.
0:22:23 > 0:22:24So just like that!
0:22:24 > 0:22:25Just like that!
0:22:30 > 0:22:32- It tastes different, doesn't it?- Aye.
0:22:32 > 0:22:35It's quite strong, isn't it?
0:22:35 > 0:22:39- You're happy with the sweetness of the cherries cutting through the chocolate?- Yeah.
0:22:39 > 0:22:42You need that with that chocolate, because that chocolate is a killer, after a while.
0:22:42 > 0:22:44So what do you think of the presentation of it?
0:22:44 > 0:22:48It's good, it's good. I like the effect of them smashing. That was fun.
0:22:48 > 0:22:50It does look a wee bit messy, you know.
0:22:50 > 0:22:53It's quite a bit busy. A bit messy, or...?
0:22:53 > 0:22:55I like the playfulness of the presentation.
0:22:55 > 0:22:58I think it needs to be busy. It needs to be - what's going on here?
0:22:58 > 0:23:01Are you a bit worried there's no cream on there, or some sort of vanilla,
0:23:01 > 0:23:02or some sort of like...
0:23:02 > 0:23:06That wee stick of meringue's not enough to cut through all that cherry.
0:23:06 > 0:23:09There's a lot of cherry, there's a lot of chocolate.
0:23:09 > 0:23:12I know, but I think this offers the sweetness, the different textures,
0:23:12 > 0:23:15and the acidity of different elements of that.
0:23:15 > 0:23:18You've five cherry elements.
0:23:18 > 0:23:20Maybe a bit OD on the cherry.
0:23:20 > 0:23:24- I'm very happy with what it is, and whatever happens happens. - OK.
0:23:26 > 0:23:28I was very happy with that result.
0:23:29 > 0:23:33I don't know what Glynn thinks of it, but from what I plated up, I'm over the moon.
0:23:33 > 0:23:35It couldn't have been better.
0:23:42 > 0:23:44Tough day.
0:23:44 > 0:23:46Never easy, the last day, is it, though?
0:23:46 > 0:23:47It was brutal.
0:23:50 > 0:23:53You know, we all make mistakes on the final day.
0:23:53 > 0:23:56You know yourself - the ice cream. I don't know if you picked up on it,
0:23:56 > 0:23:59- there was a bit of citric acid in your dessert.- Yeah, yeah.
0:23:59 > 0:24:01But I mean, you know, anything can happen now.
0:24:08 > 0:24:09How are we, chefs?
0:24:09 > 0:24:11Very nervous. Sick.
0:24:12 > 0:24:15Raymond, let's start with the Chocolate Mountain.
0:24:15 > 0:24:17- Hash tag volcano.- Yeah.
0:24:17 > 0:24:22Um... the presentation, for me, was a little bit unusual.
0:24:22 > 0:24:24Wasn't quite expecting that.
0:24:24 > 0:24:27The mousse was quite light and the crumble looked a bit clumsy,
0:24:27 > 0:24:30but it actually did crumble quite a lot.
0:24:30 > 0:24:32Quite nice with the popping candy which I thought was a nice touch.
0:24:32 > 0:24:38When the orange did eventually spill out, it did actually cut through the mousse and bring it all together.
0:24:38 > 0:24:42But it was more of a trickle than an explosion.
0:24:42 > 0:24:44The sauce was too thick, which obviously left us
0:24:44 > 0:24:47with a pile of powder,
0:24:47 > 0:24:49citric acid, on the plate, which wasn't great.
0:24:50 > 0:24:52No.
0:24:52 > 0:24:56Ian, your passion egg...
0:24:56 > 0:25:00I like the idea. I like the taste of the ice cream.
0:25:00 > 0:25:04The idea of using egg whites and the rest of it was very clever.
0:25:04 > 0:25:06I thought the bubbles were great fun,
0:25:06 > 0:25:10but part of it I thought was a bit simple.
0:25:10 > 0:25:14I mean, if we spilled out the egg, we'd be ice cream coulis and a biscuit.
0:25:14 > 0:25:16Is that what it would be?
0:25:17 > 0:25:21Chris. Black Forest Gateau.
0:25:22 > 0:25:28I mean, it's a proven, well-worked idea. It's a bit old hat.
0:25:28 > 0:25:31But it's still pleasant and people still like that.
0:25:31 > 0:25:35So, I mean the ingredients were spot-on. The sorbet was nice, the liquid nitrogen was a nice touch,
0:25:35 > 0:25:39but I thought you missed a bit of a trick with putting a bit more cream on the plate,
0:25:39 > 0:25:41maybe given us a bit more of that soft mousse.
0:25:41 > 0:25:44You know, but Black Forest Gateau - it worked.
0:25:44 > 0:25:45Thank you.
0:25:45 > 0:25:47So I'm sure you want to hear the scores.
0:25:50 > 0:25:52I'm scoring one of the desserts seven points,
0:25:52 > 0:25:55giving the chef the most points across the week,
0:25:55 > 0:25:57and a place in the judges' chamber.
0:25:59 > 0:26:01And that chef is...
0:26:05 > 0:26:06Chris.
0:26:06 > 0:26:07APPLAUSE
0:26:08 > 0:26:15So well done, Chris, and obviously there's lots of things you need to correct, so good luck.
0:26:15 > 0:26:17Two chefs left,
0:26:17 > 0:26:21but only one place left in front of the judges.
0:26:21 > 0:26:27So Raymond, your score is ...
0:26:27 > 0:26:28..six points.
0:26:30 > 0:26:32Ian.
0:26:32 > 0:26:33I'm scoring you...
0:26:35 > 0:26:36..six points.
0:26:42 > 0:26:45So, chefs - a tie-breaker.
0:26:45 > 0:26:48The first time in the Great British Menu.
0:26:48 > 0:26:52To choose a winner, I've had to decide
0:26:52 > 0:26:56who's delivered the best menu across the week.
0:26:56 > 0:27:00So one menu demonstrated potential to go further,
0:27:00 > 0:27:01into the competition,
0:27:01 > 0:27:05even though it wasn't always executed perfectly.
0:27:05 > 0:27:10The menu, although not humorous all the way through,
0:27:10 > 0:27:13nudged above the other in making us laugh.
0:27:13 > 0:27:17So the chef joining Chris in the judges' chamber...
0:27:19 > 0:27:20..is...
0:27:24 > 0:27:26..Raymond.
0:27:26 > 0:27:27Well done.
0:27:27 > 0:27:29Cheers.
0:27:29 > 0:27:32So commiserations, Ian.
0:27:32 > 0:27:36I thought you cooked solidly all the way through, and credit to you.
0:27:36 > 0:27:39Two guys. Good luck tomorrow, and may the best chef win.
0:27:39 > 0:27:40All the best, lads.
0:27:40 > 0:27:42Thank you.
0:27:42 > 0:27:45That was just... I was feeling sick to the teeth.
0:27:45 > 0:27:47Well done, buddy.
0:27:47 > 0:27:50What an experience and I fought right to the end.
0:27:50 > 0:27:52I couldn't be happier.
0:27:52 > 0:27:56It's been a nail-biting finish for the chefs of Northern Ireland.
0:27:56 > 0:27:59Ian, in spite of his lead in the first half of the competition,
0:27:59 > 0:28:04is going home and Chris and Raymond are through to the judges.
0:28:04 > 0:28:06I am not giving up without a fight.
0:28:06 > 0:28:08I'm on a roll now, so bring it on!
0:28:08 > 0:28:11Calling it a scrap is an understatement.
0:28:11 > 0:28:14This is going to be the dog-fight of Northern Ireland!
0:28:14 > 0:28:15no doubt about that!
0:28:16 > 0:28:20Tomorrow, Chris and Raymond face the exacting judges.
0:28:20 > 0:28:21Crikey almighty!
0:28:22 > 0:28:26It's awful. It really is quite... it's inedible!
0:28:26 > 0:28:28And rivalry reaches new heights...
0:28:28 > 0:28:31- Oh, come on, Ray. - BLEEP Comic Relief!
0:28:31 > 0:28:33I know the name of the game, big boy!
0:28:33 > 0:28:34Well, big trees - easy fall!
0:28:54 > 0:28:57Subtitles by Red Bee Media Ltd