0:00:04 > 0:00:07This week on Great British Menu, two new boys -
0:00:07 > 0:00:10- technical Adam Simmonds... - Me, I'm laughing.
0:00:10 > 0:00:12..and risk taker Matt Gillan...
0:00:12 > 0:00:14Critical. Critical time.
0:00:16 > 0:00:21..are trying to outwit determined returning contender Tom Aikens.
0:00:21 > 0:00:22No chance.
0:00:22 > 0:00:26The challenge - to create witty, playful dishes.
0:00:26 > 0:00:27Oh, Tom!
0:00:28 > 0:00:31The prize - the chance to cook at a special banquet
0:00:31 > 0:00:34celebrating 25 years of Red Nose Day.
0:00:36 > 0:00:40Yesterday's fish course was a battle of the scallops...
0:00:40 > 0:00:43Spanking fresh. Just how I feel.
0:00:43 > 0:00:45..that saw Matt's quirky snow globe joke...
0:00:45 > 0:00:48Captain Nemo had something like this, didn't he?
0:00:48 > 0:00:49..fail to raise a laugh.
0:00:49 > 0:00:53I think this is a joke that might have gone a bit pear-shaped.
0:00:54 > 0:00:59Today it's the main course and Matt needs to make Richard smile.
0:00:59 > 0:01:01I've got a few points to catch up on. Do or die today.
0:01:03 > 0:01:05But has he made a huge error?
0:01:05 > 0:01:08It's got to be hot food, Matt, I hope, yeah?
0:01:08 > 0:01:10No good looking pretty if it's not hot.
0:01:11 > 0:01:14- Have you felt your plate?- Yeah.
0:01:14 > 0:01:15You put it on a cold plate.
0:01:26 > 0:01:29This year's challenge is to create a performance on a plate,
0:01:29 > 0:01:33gastronomic masterpieces that make people smile.
0:01:33 > 0:01:34Have you had yours, love?
0:01:34 > 0:01:37The chefs have joined forces with some of Britain's best-known
0:01:37 > 0:01:41entertainers to raise a laugh and some cash for Comic Relief.
0:01:41 > 0:01:44- We've got some lovely pies here. - Lovely pies.
0:01:44 > 0:01:46Oh, she is hugging me!
0:01:46 > 0:01:48Who will buy my rabbit pies?
0:01:48 > 0:01:51Judging them all week is Great British Menu champion
0:01:51 > 0:01:54and veteran Richard Corrigan.
0:01:56 > 0:01:59The main course should have a real wow factor.
0:01:59 > 0:02:04Great food, great cooking with a sense of humour.
0:02:04 > 0:02:09Fail to deliver today, and tomorrow they may be sent packing.
0:02:09 > 0:02:13- So, all to go for today, boys? - Oh, yes.- Main course, big one.
0:02:13 > 0:02:15It's the one that everyone wants to get to the banquet, isn't it?
0:02:15 > 0:02:19How are you feeling today, Tom? I mean, in the lead, just.
0:02:19 > 0:02:21- The scores are still very tight, though.- They are very tight.
0:02:21 > 0:02:25- But I'm after you now.- Are you? - Yes. Today I'm after you.
0:02:25 > 0:02:28I've got a lot of work to do today. I need to dig deep, push on.
0:02:28 > 0:02:31- You know, I'm pumped for today. - We'll see, won't we?
0:02:34 > 0:02:37Chasing at Tom's heels with 16 points is technical chef
0:02:37 > 0:02:40Adam Simmonds, who has been praised for his gastronomy,
0:02:40 > 0:02:43but criticised for its lack of humour.
0:02:43 > 0:02:45I don't think my food is ha-ha funny.
0:02:45 > 0:02:49It's all about the experience that they are getting on the plate.
0:02:49 > 0:02:54Flavour bursts, textures, that's the angle I've gone down.
0:02:56 > 0:02:59- Adam.- How are we? - Very well, thank you.- Good.
0:02:59 > 0:03:04- I'm cooking a loin of rose veal, tongue, hay curd...- Ah!
0:03:04 > 0:03:08..clay-baked artichokes and artichoke ash.
0:03:08 > 0:03:10- So, hay curd?- Yeah.
0:03:10 > 0:03:14It gives it a really grassy taste.
0:03:14 > 0:03:15It should, it's grass.
0:03:15 > 0:03:17- But to go with the veal...- Yeah.
0:03:17 > 0:03:20..it's the concept of what they eat.
0:03:20 > 0:03:23There is no frills or gimmicks or anything like that.
0:03:23 > 0:03:24But how does it fill the brief?
0:03:24 > 0:03:27For me, it's about the product on the plates
0:03:27 > 0:03:31and the value that that brings, giving the people smile, laughter
0:03:31 > 0:03:34through the enjoyment of what they eat on the plate.
0:03:36 > 0:03:40Adam is soon serving rose veal with hay curd and artichokes,
0:03:40 > 0:03:44a simple dish with surprising textures and flavours.
0:03:44 > 0:03:47I think it is going to be a really great dish, that.
0:03:47 > 0:03:51But he has got to find a way to inject some humour into the food.
0:03:53 > 0:03:57Topping the bill so far with 17 points is returning contender
0:03:57 > 0:04:01Tom Aikens, who failed to make it past the judges two years ago.
0:04:01 > 0:04:04His witty inventive dishes have made Richard smile all week
0:04:04 > 0:04:07and he is going for a hat trick today.
0:04:07 > 0:04:10There is no way I want to lose the point lead
0:04:10 > 0:04:13I have over Adam or the couple of points over Matt,
0:04:13 > 0:04:15so I'm really going to go for it.
0:04:19 > 0:04:21Today I'm cooking rabbit,
0:04:21 > 0:04:24and the rabbit is going to be stuffed with black pudding.
0:04:24 > 0:04:25I am using the rabbit leg, as well.
0:04:25 > 0:04:28And that is being stuffed with heritage carrots.
0:04:28 > 0:04:33- And then simple carrot puree, quite a clean, simple dish.- Quite earthy.
0:04:33 > 0:04:34Might be right up your street.
0:04:34 > 0:04:38Mm! Do you think the black pudding will work with rabbit?
0:04:38 > 0:04:41The flavour combination I've tried several times
0:04:41 > 0:04:42and I actually like it.
0:04:42 > 0:04:46- Where's humour?- It's in the title of the dish - rabbit in a hat.
0:04:46 > 0:04:51- Rabbit in a hat?- Rabbit in a hat, like a magician. I am the magician.
0:04:51 > 0:04:54And the rabbit is coming out of the hat.
0:04:55 > 0:05:00Tom is conjuring up a roasted rabbit dish with six different carrot
0:05:00 > 0:05:03textures and more comedy props.
0:05:03 > 0:05:05Oh, very yummy.
0:05:06 > 0:05:09But is he going to over-carrot his own dish?
0:05:09 > 0:05:11There is a possibility.
0:05:13 > 0:05:17Trailing behind with 14 points is risk taker Matt Gillan, whose quirky
0:05:17 > 0:05:22dishes have scored well, but failed to surpass Tom and Adam's so far.
0:05:22 > 0:05:25I'm really charged, really positive about the main course
0:05:25 > 0:05:28and I'm going to go all out and I don't think the boys are going
0:05:28 > 0:05:30to expect the energy that I'm going to have today.
0:05:34 > 0:05:38- So, what are you cooking? - I'm going to do loin of venison.
0:05:38 > 0:05:41I'm obviously going to use the fillet, as well.
0:05:41 > 0:05:46Dried mushrooms. Quite an intense, rich mushroom puree to go in there.
0:05:46 > 0:05:49- Fir oil.- Fir oil?- Yeah.
0:05:49 > 0:05:51They look a little bit like cod liver oil tablets.
0:05:51 > 0:05:54I didn't want it to be overpowering.
0:05:54 > 0:05:57I want it quite subtle, subtle foresty flavour, really,
0:05:57 > 0:05:59in there.
0:06:01 > 0:06:02Where's the humour?
0:06:02 > 0:06:06It's all in the presentation and just the association with venison
0:06:06 > 0:06:07and the way I'm going to serve it.
0:06:07 > 0:06:10Do you think you're going to claw a few points back here?
0:06:10 > 0:06:12I think this, if I'm going to claw some points back,
0:06:12 > 0:06:14this is the dish that's going to do it.
0:06:14 > 0:06:17I think you will enjoy this, I really do.
0:06:17 > 0:06:21Matt is serving venison, mushrooms and pine oil,
0:06:21 > 0:06:23a strong flavour that needs to be handled carefully.
0:06:23 > 0:06:27Matt's raw deer is one of my favourite wild meats,
0:06:27 > 0:06:30but to have these pine oil droplets with the venison,
0:06:30 > 0:06:33that could be a huge mistake.
0:06:37 > 0:06:40In the kitchen, Matt is a man with a mission,
0:06:40 > 0:06:43determined to succeed with his venison main course.
0:06:46 > 0:06:48Matt, you have a lot going on here, yeah?
0:06:48 > 0:06:50One, two, three, four, five, six...
0:06:50 > 0:06:55- eight pans.- Yeah.- Adam and me have only got like five.
0:06:55 > 0:06:57I've got a few points to catch up on.
0:06:57 > 0:07:00- It is do our die today. - I like that attitude.
0:07:00 > 0:07:01How are you feeling? Pressure?
0:07:01 > 0:07:05Obviously, I haven't got any props or gimmicks like you two have.
0:07:05 > 0:07:08So it is about what is on the plate.
0:07:08 > 0:07:10So, you are saying our food is a gimmick?
0:07:10 > 0:07:13No, I didn't say your food... I didn't say your food was gimmicky.
0:07:13 > 0:07:16- Picking on us now, isn't he? - What I said was...
0:07:16 > 0:07:18- Pretty confident today, isn't he?- Yeah, he is.
0:07:18 > 0:07:19I have to be.
0:07:19 > 0:07:21If I'm not confident about what I'm putting on the plate,
0:07:21 > 0:07:25then I might as well go home, and I ain't going home. So...
0:07:25 > 0:07:28I can call a taxi for you now if you like.
0:07:28 > 0:07:32Pretty intense in the kitchen. Everyone really wants this dish.
0:07:32 > 0:07:34I especially want it, I need those points.
0:07:34 > 0:07:36I need to stay in contention to get to those judges.
0:07:38 > 0:07:41Matt is attempting to inject humour into his venison dish
0:07:41 > 0:07:45by creating a edible woodland floor with the savoury granola
0:07:45 > 0:07:49and pungent pine oil capsules that Richard is unsure about.
0:07:49 > 0:07:51Is this the infused oil?
0:07:53 > 0:07:57It has still got another 40 minutes. 20 minutes just on the stove
0:07:57 > 0:08:00and another 20 minutes just to infuse it a little bit more.
0:08:00 > 0:08:02You still wouldn't want a lot of it.
0:08:02 > 0:08:05No, not at all, and it is not going to be a huge amount on there,
0:08:05 > 0:08:07it'll just be enough, there will be a bit of perfume
0:08:07 > 0:08:10on the plate and it'll just kind of mentally take you on a journey
0:08:10 > 0:08:11through a forest.
0:08:11 > 0:08:14Or back to your childhood with them cod liver oil droplets
0:08:14 > 0:08:16your parents used to love stuffing down your necks.
0:08:16 > 0:08:19- Yeah. But a lot tastier, though. - A lot tastier.
0:08:19 > 0:08:21- Let's hope so anyway.- Yeah.
0:08:22 > 0:08:25That is a very risky element at the stage in the game for him.
0:08:25 > 0:08:28You know, if it's going to go wrong, it could go wrong in a big way
0:08:28 > 0:08:30and he can't really afford for that to happen.
0:08:32 > 0:08:36Adam's veal main course with unusual hay curd is simpler than Matt's,
0:08:36 > 0:08:38and he's not dressing it up either.
0:08:38 > 0:08:40You're getting a bit of grief from the rest of the kitchen
0:08:40 > 0:08:42on your lack of humour?
0:08:42 > 0:08:44Yes. Completely unjustified.
0:08:44 > 0:08:49For me, it is purely about performance on a plate
0:08:49 > 0:08:53and letting the plate of food speak for itself,
0:08:53 > 0:08:56like a good comedian, you know.
0:08:56 > 0:08:59Why should I flower it up when it is just what it is?
0:08:59 > 0:09:01- Well, you want to win. - Of course I want to win.
0:09:01 > 0:09:05- I'm out to beat Mr Aikens today. - Are you out to beat him?- Oh, yeah.
0:09:05 > 0:09:08- That's a bold statement there, young man.- That's a... Ah!
0:09:08 > 0:09:11- Us oldies can still whip the young ones'- BEEP.
0:09:12 > 0:09:14- You reckon?- Absolutely.
0:09:16 > 0:09:19I am obviously putting in a few extra props,
0:09:19 > 0:09:22You know, just to bring the wit, the humour, the fun, the laugh,
0:09:22 > 0:09:24the smiles... So it will be interesting to see
0:09:24 > 0:09:26which one comes out on top.
0:09:27 > 0:09:31Tom is making homemade black pudding that he's hoping will score
0:09:31 > 0:09:33highly with Richard and lots
0:09:33 > 0:09:36and lots of different types of carrot - diced,
0:09:36 > 0:09:39roasted, juiced and pureed.
0:09:39 > 0:09:43Tom is doing rabbit with six different types of carrot textures.
0:09:43 > 0:09:46Personally, I think it is over the top.
0:09:46 > 0:09:49However, the guy is a magician himself, you know.
0:09:49 > 0:09:51He can pull rabbits out of a hat.
0:09:51 > 0:09:54Tom has got every faith in his rabbit main course,
0:09:54 > 0:09:58having tested a version of it on the great British public.
0:09:58 > 0:10:02Part of this year's competition, as you know, is fund raising.
0:10:02 > 0:10:04So, I made some rabbit pies
0:10:04 > 0:10:08and I did it with a famous TV celebrity.
0:10:08 > 0:10:13- Jessica.- Jessica who?- Rabbit. - No, not Jessica Rabbit.- Was it not?
0:10:13 > 0:10:16It definitely spurred me on to make sure that I beat you two.
0:10:20 > 0:10:22To help raise money for Comic Relief
0:10:22 > 0:10:24and get feedback on his rabbit main course,
0:10:24 > 0:10:27Tom swapped his Michelin-starred kitchen for a pop-up pie shop
0:10:27 > 0:10:30in London's East End.
0:10:30 > 0:10:31Today I am here at Spitalfields market
0:10:31 > 0:10:34and we are here to sell rabbit pies.
0:10:34 > 0:10:38And who better to help Tom in his fundraising challenge
0:10:38 > 0:10:40than famous EastEnder June Brown,
0:10:40 > 0:10:43who knows a thing or two about making people smile.
0:10:43 > 0:10:47Oh, I don't think I will have the... I know, do you mind if I do this?
0:10:47 > 0:10:49I always do this to start
0:10:49 > 0:10:53because I don't like those things ruining your hairstyle.
0:10:53 > 0:10:54- Exactly.- There we go.
0:10:55 > 0:10:57Basically, a lot of the ingredients that
0:10:57 > 0:10:59we use in my pies are in my main course dish.
0:10:59 > 0:11:02So, we have the rabbit meat and we have carrots,
0:11:02 > 0:11:03and then it's all bound together
0:11:03 > 0:11:05with a nice, little grain mustard sauce.
0:11:10 > 0:11:13- Oh, that's lovely.- So, do you think it's a winning dish?
0:11:13 > 0:11:15Well, it would be with me.
0:11:16 > 0:11:19Tom wants to raise as much cash as he can so he is keen to get
0:11:19 > 0:11:23some tips about how to pull in the crowds from June.
0:11:23 > 0:11:26You have got to be overt, you have got to go over, out to people.
0:11:26 > 0:11:29- You'll do that, won't you? - I absolutely will.- Yeah, so will I.
0:11:29 > 0:11:31I am learning from the best, from you.
0:11:34 > 0:11:36It's not long before Tom's pies....
0:11:36 > 0:11:38We've got some lovely pies here.
0:11:38 > 0:11:41- Lovely pies.- Buy a pie.
0:11:41 > 0:11:43- Buy a pie.- What is your name, dear?
0:11:43 > 0:11:49..and a certain famous lady catch the attention of hungry Londoners.
0:11:50 > 0:11:53- Get in close. Better get in close. - Oh, she's hugging me!
0:11:53 > 0:11:55Thanks very much. BOTH: Thank you!
0:11:55 > 0:11:56Lots of interest.
0:11:56 > 0:12:00People obviously like June Brown, a.k.a. Dot Cotton.
0:12:00 > 0:12:03- You can get a signed autograph, as well.- Definitely.
0:12:05 > 0:12:08They're going like hot cakes. Hot pies.
0:12:08 > 0:12:11In no time at all, they're down to their last few.
0:12:11 > 0:12:15- I'll pay a tenner for it. - That's generous!
0:12:15 > 0:12:17Pie, who will buy my rabbit pies?
0:12:17 > 0:12:21- There you go, sir.- And have a bucketload of cash for charity.
0:12:21 > 0:12:23I'd say maybe £200.
0:12:23 > 0:12:27Plus, some valuable feedback for Tom's main course.
0:12:27 > 0:12:29They're really tender, really good mixture of flavours.
0:12:29 > 0:12:31Yeah, pretty nice. Very impressed.
0:12:31 > 0:12:36Good taste, good flavour. Wonderful.
0:12:36 > 0:12:38- Will you buy the last pie? - Yes, please.
0:12:38 > 0:12:42- Oh, lovely, lovely. Did you hear that?- That is great.
0:12:45 > 0:12:48- I hope you win.- Thank you. - Can I come to the banquet if you do?
0:12:48 > 0:12:50Absolutely.
0:12:50 > 0:12:53- Thank you.- You'll be the first one to be invited.- Thank you.
0:12:54 > 0:12:57All the chefs competing in the series are doing their bit
0:12:57 > 0:13:01for Comic Relief by taking part in Menu Relief, along with hundreds
0:13:01 > 0:13:04of other restaurants all over the country. Go to...
0:13:07 > 0:13:10..to find out more and learn about Red Nose Day 2013.
0:13:15 > 0:13:16Back in the kitchen,
0:13:16 > 0:13:19Tom is using the ingredients that went into his rabbit pies
0:13:19 > 0:13:21in his rabbit-in-a-hat main course
0:13:21 > 0:13:24and has moved on to his fourth complex carrot texture.
0:13:24 > 0:13:26I'm quietly confident.
0:13:28 > 0:13:31Adam's using just a handful of simple ingredients to
0:13:31 > 0:13:34accompany his veal dish, like tongue and artichokes,
0:13:34 > 0:13:36cooked in a surprising way.
0:13:36 > 0:13:39Yeah, these are cooked in clay so they go really soft.
0:13:39 > 0:13:43Then what you do is you fry them so they go crispy on the outside,
0:13:43 > 0:13:45but they're really...they just melt in the mouth.
0:13:45 > 0:13:47We are looking for some humour here.
0:13:47 > 0:13:52The humour is in the concept of the dish, and it should stand out.
0:13:52 > 0:13:56- I hope.- You hope. Well, let's hope.- Let's hope.
0:13:56 > 0:14:00- Well, there's Bob Hope and no hope, let's see where you are.- Yeah, yeah.
0:14:02 > 0:14:05Matt's serving his venison loin wrapped in brick pastry and encasing
0:14:05 > 0:14:10his potent pine oil in sugary gel-like capsules in a desperate bid
0:14:10 > 0:14:14- to score vital points... - Critical, critical time.
0:14:14 > 0:14:17..a technical process that could backfire on him.
0:14:17 > 0:14:20The capsules are potentially a little bit tricky.
0:14:20 > 0:14:22It could go horribly wrong for me.
0:14:26 > 0:14:30If my oil's not infused enough, then it's pointless being on the plate.
0:14:30 > 0:14:33If my sugar's too hot, the capsules aren't going to be right.
0:14:33 > 0:14:34If they break...
0:14:34 > 0:14:37I mean, there are all sorts of issues that could happen.
0:14:37 > 0:14:39So, fingers crossed.
0:14:39 > 0:14:42So, everything going how you wanted, Matt?
0:14:42 > 0:14:44It's going good so far.
0:14:44 > 0:14:47So far, it seems to have come together.
0:14:47 > 0:14:50- Does it?- It has. It's all right, yeah.
0:14:52 > 0:14:54Matt has been beavering away.
0:14:54 > 0:14:57He has had some multiple pans going on, lots of things cooking,
0:14:57 > 0:14:59lots of things stirring. Sauces, wrapping...
0:14:59 > 0:15:02So, you know, he could surprise us.
0:15:09 > 0:15:11HE LAUGHS
0:15:13 > 0:15:17Matt's first to plate up and has a lot of last-minute cooking to do.
0:15:17 > 0:15:23He quickly fries his venison fillet, seals his loin and leaves them both
0:15:23 > 0:15:28to rest before turning his attention to his edible forest floor.
0:15:28 > 0:15:30Starting with a spoonful of mushroom puree
0:15:30 > 0:15:32and a sheet of set parsley cream,
0:15:32 > 0:15:34followed by his savoury granola,
0:15:34 > 0:15:37blackberries and a spoonful of cabbage and bacon.
0:15:39 > 0:15:43It's looking like a very sexy dish, this.
0:15:43 > 0:15:46He then dots the plate with some pickled mushrooms
0:15:46 > 0:15:49and dresses it with edible borage and viola flowers.
0:15:49 > 0:15:53It's got to be hot food, Matt, I hope, yeah?
0:15:53 > 0:15:57- Oui, Chef.- No good looking pretty if it's not hot.
0:15:57 > 0:16:01And finally, he gets his pan-fried venison loin onto his plate,
0:16:01 > 0:16:05with his controversial pine oil capsules and fillet in pastry.
0:16:05 > 0:16:07I hate cold food.
0:16:09 > 0:16:10Ready, boys?
0:16:17 > 0:16:20This is a really mature plate of food.
0:16:20 > 0:16:22- Thank you.- It's very simple.
0:16:22 > 0:16:25Will it demand an encore?
0:16:26 > 0:16:29- Of course it will. - Have you felt your plate?- Yeah.
0:16:29 > 0:16:31You put it on a cold plate.
0:16:31 > 0:16:33That's youthful stupidity.
0:16:33 > 0:16:35Come on, let's go before it gets any colder, yeah?
0:16:35 > 0:16:38What's it with young chefs and cold plates?
0:16:42 > 0:16:46- You were very composed until the very end here, you know that?- Yes.
0:16:46 > 0:16:49Why didn't you have your plates in the oven?
0:16:49 > 0:16:51Complete oversight. It just...
0:16:51 > 0:16:55Cold plates, schoolboy error.
0:16:55 > 0:16:57- Pressure.- That could cost him a point, you know.
0:17:00 > 0:17:05- Do you think the seasoning is right, Matt?- I think so.
0:17:05 > 0:17:06It balances out quite nicely.
0:17:09 > 0:17:12It is quite an earthy, I think, mushroom puree.
0:17:12 > 0:17:14It's quite salty.
0:17:17 > 0:17:19It's very strong, the sauce is very strong.
0:17:19 > 0:17:21Yeah, it is very strong.
0:17:23 > 0:17:26And the mushrooms are slightly pickled as well, aren't they?
0:17:28 > 0:17:29Yeah.
0:17:34 > 0:17:38Do you think the capsules add to the dish?
0:17:38 > 0:17:39Yeah, I think it does.
0:17:39 > 0:17:42It gives, um, a slight, subtle perfume.
0:17:42 > 0:17:47It has a very subtle kind of green taste, if you like.
0:17:50 > 0:17:54I think it is a clever way of putting the oil on the plate
0:17:54 > 0:17:58as opposed to just drizzle it, you know, drizzling it on.
0:17:58 > 0:18:00But whether or not he's putting four on a plate,
0:18:00 > 0:18:03- if he gets the banquet, that's 400. - That's a lot of work.
0:18:03 > 0:18:05That's a lot of balls to play with.
0:18:05 > 0:18:08Do you think you've done enough
0:18:08 > 0:18:11to get that score you deserve?
0:18:11 > 0:18:15I don't know. I've put everything into this dish, so I hope so.
0:18:17 > 0:18:20Richard just gives nothing.
0:18:20 > 0:18:24All I can do is just wait for that score. I hope it's enough,
0:18:24 > 0:18:26because otherwise it's going to make
0:18:26 > 0:18:29the next course a real uphill battle.
0:18:29 > 0:18:31Adam's next to plate up
0:18:31 > 0:18:34and determined to steal the lead from frontman Tom.
0:18:34 > 0:18:39Obviously, mine has got to shine out, especially to beat you, Tom,
0:18:39 > 0:18:40and to stay ahead of Matt.
0:18:40 > 0:18:44For you to shine out, you're going to need more than a torch, mate.
0:18:47 > 0:18:51He quickly fries his clay-cooked artichokes before turning
0:18:51 > 0:18:53his attention to his rose veal.
0:18:53 > 0:18:56He then sprinkles on some unusual artichoke ash,
0:18:56 > 0:18:58adds some roasted baby onions
0:18:58 > 0:19:04a spoonful of delicate hay curd and his dehydrated artichoke crisps
0:19:04 > 0:19:08before finishing the dish off with cubes of glazed tongue
0:19:08 > 0:19:10and some veal and mushroom sauce.
0:19:18 > 0:19:20Do you find the humour?
0:19:20 > 0:19:22It's in the eating.
0:19:24 > 0:19:25Come on.
0:19:33 > 0:19:34How does that look for you?
0:19:34 > 0:19:38It looks lovely. It looks very...very restauranty.
0:19:38 > 0:19:41I don't see the humour, but, you know, like Adam said,
0:19:41 > 0:19:42it's in the eating.
0:19:42 > 0:19:45- Are you happy with everything? - Yeah, I am, yeah.
0:19:45 > 0:19:47I thought there'd be a slight issue with the curd,
0:19:47 > 0:19:49but it's set and it's perfect.
0:19:52 > 0:19:54- It's very subtle.- Very subtle.
0:19:54 > 0:19:57Do you think that does anything for the dish?
0:19:57 > 0:19:58No.
0:20:01 > 0:20:03Happy with the temperature?
0:20:03 > 0:20:05It could do with being a bit hotter.
0:20:08 > 0:20:09Veal tongue?
0:20:09 > 0:20:11Nice dice.
0:20:11 > 0:20:14I think he got a ruler almost to measure those.
0:20:14 > 0:20:16Yeah, I think so. It's really well cooked, though.
0:20:16 > 0:20:20Have the artichoke skins turned out how you planned?
0:20:20 > 0:20:23Yeah, they're crispy, they're full of flavour.
0:20:23 > 0:20:25Yeah, I think they've worked very well.
0:20:27 > 0:20:29Does the dish have a sense of humour?
0:20:29 > 0:20:32I think that for me, the dish has a sense of humour.
0:20:32 > 0:20:36You know, it's about what the veal eats, earthy flavours.
0:20:36 > 0:20:40You know, it is who I am and that's the human in the plate.
0:20:40 > 0:20:44- The main course, it should be in your face.- Yep.
0:20:44 > 0:20:46It should be something to remember and I don't know
0:20:46 > 0:20:49- if you would remember this dish. - Right.
0:20:51 > 0:20:53I'm delighted.
0:20:54 > 0:20:56I don't think I could have done any more.
0:20:56 > 0:20:58Last to plate up is Tom,
0:20:58 > 0:21:01who is ahead on points but behind on time.
0:21:01 > 0:21:03I'm a little bit under the cosh.
0:21:03 > 0:21:05But we'll be there.
0:21:05 > 0:21:08He is making confit rabbit balls with the leftover leg meat,
0:21:08 > 0:21:11a fiddly process close to plating up.
0:21:11 > 0:21:14It's lovely being last, everyone's watching you.
0:21:16 > 0:21:20With the clock ticking, he gets his rabbit loin in the pan
0:21:20 > 0:21:22and his confit balls in the oven...
0:21:22 > 0:21:24Come on, push, Chef, let's go.
0:21:27 > 0:21:31..slices his homemade black pudding and starts frying it in butter.
0:21:34 > 0:21:36I thought this was supposed to be one of your simpler dishes.
0:21:36 > 0:21:38Yeah, so did I. I was wrong, wasn't I?
0:21:43 > 0:21:45Can you put the two plates into the oven, please?
0:21:45 > 0:21:47Make sure they're nice and hot.
0:21:47 > 0:21:49Learned from my mistake, there.
0:21:49 > 0:21:52How long have you got before you plate up?
0:21:52 > 0:21:54- Two minutes.- Two?- Yeah.
0:21:55 > 0:21:57Or 22?
0:21:57 > 0:22:00You're a funny one, aren't you?
0:22:00 > 0:22:04Tom slices his stuffed rabbit loin and gets it onto his plate,
0:22:04 > 0:22:07with a dash of chervil sauce, his roasted heritage carrots
0:22:07 > 0:22:09and carrot vinaigrette.
0:22:09 > 0:22:11Very well, we're nearly there.
0:22:13 > 0:22:16He grabs his comedy top hats...
0:22:17 > 0:22:19..and finally his confit rabbit balls
0:22:19 > 0:22:23from the oven and delivers his main course to the pass.
0:22:27 > 0:22:30There you go, Richard, rabbit in a hat.
0:22:35 > 0:22:37Or the Mad Hatter?
0:22:37 > 0:22:39A bit of both, probably.
0:22:39 > 0:22:41- Let's go taste it, Tom.- OK.
0:22:49 > 0:22:54- It's almost Alice in Wonderland, isn't it?- Could be. Could be.
0:22:54 > 0:22:59He put himself under a huge amount of pressure, more than I've seen.
0:22:59 > 0:23:02I think he's paid the price a little bit on this one.
0:23:02 > 0:23:05- Rabbit is notorious for being dry. - Mm-hm.
0:23:05 > 0:23:07- Do you think you've avoided that, Tom?- Yeah, I mean,
0:23:07 > 0:23:12there is that concern with rabbit, that it can be dry.
0:23:12 > 0:23:15But using the water bath technique, you know,
0:23:15 > 0:23:17really keeps the rabbit nice and moist.
0:23:17 > 0:23:20I do think the...the loin is slightly over.
0:23:20 > 0:23:24- Not much, but I don't think he'll be happy with that.- No.
0:23:24 > 0:23:27Do you think it has purpose by putting it on the dish?
0:23:27 > 0:23:29Do you think it works with it?
0:23:29 > 0:23:31I think it's a nice contrast,
0:23:31 > 0:23:34I don't know if it actually goes with the rabbit.
0:23:34 > 0:23:36Think it needs it?
0:23:36 > 0:23:38In my opinion, possibly not.
0:23:38 > 0:23:42Tom, are you a fan of the black pudding-rabbit combination?
0:23:42 > 0:23:45Yes, you could say it's a bit brave, but it's interesting.
0:23:45 > 0:23:48You know, I wanted to give the rabbit a bit more oomph,
0:23:48 > 0:23:51and that was the reason why I put the black pudding with it.
0:23:51 > 0:23:55I mean, once the hat is taken off,
0:23:55 > 0:23:59does it deliver that...
0:23:59 > 0:24:01that performance?
0:24:01 > 0:24:05- Does it?- I don't think so.
0:24:12 > 0:24:15I don't know about you guys, but I'm feeling the pressure now.
0:24:15 > 0:24:19- I really need...I need these points. - The pressure gets to everyone.
0:24:19 > 0:24:21It's a different environment here, isn't it?
0:24:21 > 0:24:23It's tough, it's just amplified in that kitchen.
0:24:23 > 0:24:25- I need a good score today. - Why's that?
0:24:25 > 0:24:28Keep in contention with you and keep away from you.
0:24:28 > 0:24:31- I think this one is going to be very even stevens.- Yeah.- I do.
0:24:39 > 0:24:42Chefs, how are we?
0:24:42 > 0:24:45- Yeah, good.- Good.- Nervous.
0:24:48 > 0:24:50We're going to start with you, Matt.
0:24:50 > 0:24:54Your loin of venison, mushroom and fir tree.
0:24:54 > 0:24:59I loved the whole concept of your dish. I'm a huge fan of raw venison.
0:24:59 > 0:25:02It was seasoned beautifully.
0:25:02 > 0:25:07The pine oil droplets, I was sceptical of those.
0:25:07 > 0:25:10But they worked!
0:25:10 > 0:25:11But...
0:25:12 > 0:25:15..your brick pastry was soggy,
0:25:15 > 0:25:19the mushroom puree was slightly on the salty side.
0:25:19 > 0:25:23A cold plate, you're not going to forget that, are you?
0:25:26 > 0:25:28Adam,
0:25:28 > 0:25:32your rose veal, tongue, artichokes and hay curd.
0:25:34 > 0:25:37I loved the whole idea of your dish.
0:25:37 > 0:25:40I'm a huge fan of artichokes.
0:25:40 > 0:25:43I think cooking them in the clay, although slightly gimmicky,
0:25:43 > 0:25:47certainly brought out a new depth of flavour in them.
0:25:47 > 0:25:48And the hay curd...
0:25:50 > 0:25:54- ..sat very nicely on that plate. - Thank you.
0:25:54 > 0:25:55But...
0:25:57 > 0:25:59The food could have been warmer.
0:26:00 > 0:26:02Where was the wit and the humour?
0:26:05 > 0:26:08Tom Aikens. Your rabbit in a hat.
0:26:10 > 0:26:14I loved your carrots. Visually, I thought you could have overdone it.
0:26:15 > 0:26:19But it all tasted great. I was worried about that black pudding.
0:26:22 > 0:26:26But it certainly worked with that dish, wonderful stuff.
0:26:26 > 0:26:28But...
0:26:28 > 0:26:31I think you would agree, the rabbit leg was a little bit dry.
0:26:31 > 0:26:34I think you're in danger of over-reaching yourself.
0:26:35 > 0:26:40You're the boy who wants to sit front of the class.
0:26:40 > 0:26:42Back to the scores.
0:26:43 > 0:26:45Matt.
0:26:47 > 0:26:51For your loin of venison, I'm giving you...
0:26:55 > 0:26:57..seven points.
0:27:00 > 0:27:06Adam. For your rose veal, I'm giving you...
0:27:09 > 0:27:10..eight points.
0:27:12 > 0:27:15Tom Aikens.
0:27:15 > 0:27:20For your rabbit in a hat, I'm giving you...
0:27:25 > 0:27:26..nine points.
0:27:26 > 0:27:29Congratulations, Tom.
0:27:31 > 0:27:34This is still anyone's competition.
0:27:35 > 0:27:37Congratulations so far.
0:27:37 > 0:27:39ALL: Thank you.
0:27:43 > 0:27:45Again.
0:27:45 > 0:27:48I wasn't expecting that.
0:27:48 > 0:27:52So, returning contender Tom is still in the lead with 26 points.
0:27:52 > 0:27:58Adam's in second with 24 and Matt is sitting in third with 21.
0:27:58 > 0:28:00Well, it's not over till the last course is sent,
0:28:00 > 0:28:02so still going to go for it.
0:28:02 > 0:28:04But I was very happy with the main course.
0:28:04 > 0:28:08It's going to be a real uphill battle now with the dessert
0:28:08 > 0:28:10course to stay in contention.
0:28:10 > 0:28:13Something bad has to happen to Tom or Adam's dessert,
0:28:13 > 0:28:14which I hope it does.
0:28:15 > 0:28:18Tomorrow, the competition continues with dessert...
0:28:18 > 0:28:20I'm a bit all over this right now.
0:28:20 > 0:28:22..the dish Tom slipped up on two years ago.
0:28:22 > 0:28:24You know me, the balls I like to juggle.
0:28:24 > 0:28:27- Oh, my God!- This is my last chance.
0:28:27 > 0:28:28And it is a fight to the finish
0:28:28 > 0:28:31when one of Britain's finest chefs is sent home.
0:28:31 > 0:28:34Only two chefs can go on to cook for the judges.
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd