0:00:03 > 0:00:07It's D-Day on Great British Menu for the Northern Irish chefs.
0:00:07 > 0:00:09- Come on, Ray. - I'm only having a laugh!
0:00:10 > 0:00:13This week has been a gastronomic battle between returning
0:00:13 > 0:00:18banquet winner Chris Fearon, his old boss Raymond McCardle...
0:00:18 > 0:00:20The master and the apprentice.
0:00:20 > 0:00:22..and rising star Ian Orr.
0:00:22 > 0:00:24For the chance to cook at a special banquet,
0:00:24 > 0:00:27celebrating 25 years of Red Nose Day.
0:00:27 > 0:00:31Yesterday's dessert course saw the competitions first ever draw.
0:00:31 > 0:00:33So, chefs, a tie breaker.
0:00:33 > 0:00:36And it was Ian who said goodbye.
0:00:36 > 0:00:39- Well done, boys. - What an experience.
0:00:39 > 0:00:42Today Chris and Raymond will face off for the final showdown.
0:00:42 > 0:00:46- I know the name of the game, big boy. - Big trees, easy falls.
0:00:46 > 0:00:49Backstage, the judges are expecting culinary entertainment.
0:00:49 > 0:00:52I always love it when the Irishmen come.
0:00:52 > 0:00:55To make sure the food has wit as well as flavour,
0:00:55 > 0:00:57is Fast Show comedian,
0:00:57 > 0:00:59author and Comic Relief supporter Charlie Higson.
0:00:59 > 0:01:01Not trying to put any pressure on you.
0:01:01 > 0:01:04But you've got two minutes to get that on a plate.
0:01:04 > 0:01:05Come on, two minutes now.
0:01:05 > 0:01:08The food must deliver gastronomic excellence.
0:01:08 > 0:01:09Witty and delicious.
0:01:09 > 0:01:11And make the judges laugh.
0:01:11 > 0:01:12Nobody steals my pastry.
0:01:12 > 0:01:14Only one chef can represent
0:01:14 > 0:01:18Northern Ireland at the national finals.
0:01:18 > 0:01:20The winner is...
0:01:32 > 0:01:34It's returning contender Chris's third time
0:01:34 > 0:01:38in front of the judges and his former boss Raymond's first.
0:01:38 > 0:01:42Both chefs are refusing to show any signs of weakness.
0:01:42 > 0:01:45You ready for this? Ready for battle? D-Day!
0:01:45 > 0:01:48- Well, Friday anyway. - It's my third time here.
0:01:48 > 0:01:50I know the name of the game, big boy.
0:01:50 > 0:01:54- I know how to walk the walk. - Well, big trees, easy falls.
0:01:58 > 0:02:02Former regional champion Chris has previously both succeeded
0:02:02 > 0:02:05and failed to get his dishes through to the banquet.
0:02:05 > 0:02:07You know, I've been up against bigger,
0:02:07 > 0:02:09harder chefs than Raymond before.
0:02:09 > 0:02:10I've been to the final twice before.
0:02:10 > 0:02:12I'm really determined to get there again.
0:02:12 > 0:02:15I'm not here to waste anybody's time. I'm here to do a job.
0:02:15 > 0:02:18But experienced chef Raymond has got his eye on the prize
0:02:18 > 0:02:20and won't go down without a fight.
0:02:20 > 0:02:22I intend to put my best foot forward.
0:02:22 > 0:02:24I also intend to get past Chris.
0:02:26 > 0:02:28Judges Prue Leith, Oliver Peyton
0:02:28 > 0:02:31and Matthew Fort are browsing today's menus.
0:02:31 > 0:02:32Our old friend Chris is back again.
0:02:32 > 0:02:35We didn't see him at the banquet last year, did we?
0:02:35 > 0:02:37No, I think his ego run amok last year.
0:02:37 > 0:02:40He might be feeling a bit contrite this year.
0:02:40 > 0:02:43He'll be desperate to get through again. I'm sure he'll do well.
0:02:43 > 0:02:47- Raymond McArdle, what do we know about him?- I think he's new blood.
0:02:47 > 0:02:50I hope he's not going to put a red nose on the Titanic.
0:02:50 > 0:02:53- But it is tongue in cheek, Oliver. - Not very funny though.
0:02:54 > 0:02:58In the kitchen, Chris reflects on his previous disappointment.
0:02:58 > 0:03:00I didn't get through to the banquet last year.
0:03:00 > 0:03:02I got through to the finals. It was tough, you know.
0:03:02 > 0:03:04I'd like to get there, maybe have a go at it again.
0:03:04 > 0:03:07- You've got to get past me first. - I know. I'm shaking in my boots here.
0:03:07 > 0:03:10But you know, third time is the charm.
0:03:10 > 0:03:13- Irish charm, Chris.- Irish charm. Aye, I've got bags of that.
0:03:13 > 0:03:17- So have you.- You definitely do.- The two of us are charismatic Irishmen.
0:03:17 > 0:03:20Must be a County Down thing, swagger.
0:03:21 > 0:03:24The chefs have to seriously focus on executing each course
0:03:24 > 0:03:26to perfection,
0:03:26 > 0:03:29as the judges will be scoring every dish to decide the winner.
0:03:29 > 0:03:31- Hello, chefs.- Hello!
0:03:31 > 0:03:34I didn't expect to see you guys in here.
0:03:34 > 0:03:36We have to keep a check on what you are up to.
0:03:36 > 0:03:38You didn't make it last year, did you, Chris?
0:03:38 > 0:03:40HE LAUGHS
0:03:40 > 0:03:43- I didn't perform to the best of my ability, Oliver, I think.- Right.
0:03:43 > 0:03:45I'm going to put that right, hopefully, this year.
0:03:45 > 0:03:49- Raymond, are you going to give him a run for his money?- All the way.
0:03:49 > 0:03:52It's good to be here, up against the professional here.
0:03:52 > 0:03:54HE LAUGHS
0:03:54 > 0:03:56I know, there's a first for everything, isn't there?
0:03:56 > 0:03:59OK, I think we better leave you to serious business of
0:03:59 > 0:04:00making funny food.
0:04:00 > 0:04:03- Good luck.- Thank you very much. - Thank you.
0:04:08 > 0:04:12They definitely mean business. Matthew was tasting the soup.
0:04:12 > 0:04:15- He sort of put the nerves into me. - It's daunting, isn't it?
0:04:15 > 0:04:19- It's always daunting.- But listen, good luck.- Thanks.- That's important.
0:04:19 > 0:04:20- You'll need it.- Irish luck.
0:04:20 > 0:04:23Irish luck. BLEEP! You should work for Northern Ireland Tourism.
0:04:23 > 0:04:26Why don't you get dressed up in a big leprechaun suit today?
0:04:26 > 0:04:27Whatever.
0:04:27 > 0:04:30I think there's a huge amount of tension there. You can sense it.
0:04:30 > 0:04:33You can see the completely different characters.
0:04:33 > 0:04:34I think it's more the Rumble in the Jungle
0:04:34 > 0:04:36than a twitching in the kitchen.
0:04:41 > 0:04:44Both chefs are serving soups for their first courses
0:04:44 > 0:04:47and earlier in the week Raymond scored one point more
0:04:47 > 0:04:48than Chris for his starter.
0:04:48 > 0:04:52Black truffle and wild mushroom veloute, with bacon cream,
0:04:52 > 0:04:53served as a glass of stout.
0:04:53 > 0:04:58- Nervous?- No. - You're not nervous?- Not yet.
0:04:58 > 0:05:01It's my third time doing it, yeah, and I'm nervous.
0:05:01 > 0:05:04I think it's good to have nerves. It keeps you on your toes.
0:05:04 > 0:05:05You know what I mean, chief?
0:05:05 > 0:05:08If you're self motivated, you don't need nerves.
0:05:08 > 0:05:11You must be reading those self-confidence books, are you, yeah?
0:05:11 > 0:05:13- Yeah, I bought four of them. - Good, good.
0:05:13 > 0:05:16This year there's even more pressure on the chefs, in the form
0:05:16 > 0:05:20of a fourth judge and this week it's comedian and author Charlie Higson.
0:05:20 > 0:05:23Hi, Charlie, and welcome to the judges' chamber.
0:05:23 > 0:05:25Ooh, the judges' chamber.
0:05:25 > 0:05:27Does that mean we get to sentence them to death
0:05:27 > 0:05:29if the food is inedible?
0:05:29 > 0:05:31- You brought your black cap.- Yes!
0:05:33 > 0:05:36Raymond's soup is the first under scrutiny.
0:05:36 > 0:05:40Christopher, I made a few adjustments to Glyn's comments.
0:05:40 > 0:05:41Lovely.
0:05:41 > 0:05:44Before he serves up, he gets rival Chris's opinion.
0:05:44 > 0:05:46Do you think it's more bacony?
0:05:46 > 0:05:49Bacony enough.
0:05:49 > 0:05:53- Is it hitting those bacony notes? - Is that Richard?
0:05:53 > 0:05:54I hope for your sake it does!
0:05:54 > 0:05:57RAYMOND LAUGHS
0:05:58 > 0:06:01Raymond puts his wheaten bread rolls into sacks.
0:06:01 > 0:06:03He fills his glasses with the black truffle
0:06:03 > 0:06:06and mushroom veloute, tops with bacon foam,
0:06:06 > 0:06:10and serves the remaining soup in his custom made stout bottles.
0:06:10 > 0:06:14Finishing with a sprinkling of bacon and wild rice crumble.
0:06:15 > 0:06:17Very good.
0:06:23 > 0:06:24Drink!
0:06:28 > 0:06:31Do you think the judges will think that will fit the brief?
0:06:31 > 0:06:34You can see the comical side of that without having to explain it.
0:06:34 > 0:06:36You know what, that is really witty.
0:06:36 > 0:06:37I thought, ah, drink at last.
0:06:37 > 0:06:41But I have a terrible fear there is no alcohol involved.
0:06:41 > 0:06:44I was hoping to get smashed quite early on.
0:06:44 > 0:06:47Do you think the judges will like my take on Irish Stout?
0:06:47 > 0:06:49I definitely think Matthew will love that.
0:06:49 > 0:06:51- Yeah?- Definitely. It will be right up his street.
0:06:51 > 0:06:54You've got that sort of soft creaminess against the lip
0:06:54 > 0:06:55of the top.
0:06:55 > 0:06:59And then that really beautifully flavoured veloute.
0:06:59 > 0:07:04Truffles and veloute, this must be very usual stuff for a comedian.
0:07:04 > 0:07:06Well, this is what I normally have for breakfast.
0:07:06 > 0:07:09- Truffles on my cornflakes.- Right.
0:07:09 > 0:07:11I'm always saying things are too salty.
0:07:11 > 0:07:14These two guys are always saying they are not salty enough.
0:07:14 > 0:07:19And I think this amount of bacon on the top is just right,
0:07:19 > 0:07:21because it gives you a little salty kick.
0:07:21 > 0:07:24HE LAUGHS You and salt!
0:07:24 > 0:07:28It's nice to see you coming over to the side of the angels at long last.
0:07:28 > 0:07:29I think that was great.
0:07:29 > 0:07:32Witty and delicious. What more do we want?
0:07:35 > 0:07:38Former regional champion Chris is up next with his soup.
0:07:38 > 0:07:42A fragrant broth with a pork, prawn and scallop dumpling, served
0:07:42 > 0:07:46in a comedy piggy bank, with coin shaped pork scratchings on the side.
0:07:46 > 0:07:48Earlier in the week,
0:07:48 > 0:07:51veteran Glyn Purnell thought that the soup was under seasoned.
0:07:51 > 0:07:54It was a bit bland in the heats.
0:07:54 > 0:07:56Don't worry about my food being bland, big boy.
0:07:56 > 0:07:58Just worry about your own being bland, yeah?
0:07:58 > 0:08:03To try to achieve a richer flavour, Chris has reduced his consomme.
0:08:03 > 0:08:06- That's totally different. - I thought is was all right yesterday.
0:08:06 > 0:08:08I don't want it too BLEEP salty, you know.
0:08:08 > 0:08:11Chris seasons his pork scratchings with his bacon salt
0:08:11 > 0:08:13and puts them in sackcloth bags.
0:08:14 > 0:08:15Got a wee taste of Chris' soup.
0:08:15 > 0:08:18It's a consomme and he's really got it well reduced today.
0:08:18 > 0:08:22So it's salty. I would be a wee bit worried about it.
0:08:22 > 0:08:25He places his quirky piggybanks on the pass,
0:08:25 > 0:08:29adds his chargrilled scallops, mushrooms, steamed dumplings
0:08:29 > 0:08:31and langoustine tails.
0:08:31 > 0:08:33- Like the old days. - Like the old days, yeah.
0:08:33 > 0:08:35And finishes with the soup.
0:08:35 > 0:08:37Yeah go, go, go!
0:08:47 > 0:08:49I'm quite excited by these. I'm intrigued.
0:08:49 > 0:08:51Yes, are these posh pork scratchings?
0:08:51 > 0:08:54- These are posh pork scratchings. - They are delicious.
0:08:54 > 0:08:56- Will the judges see the brief? - Yeah, come on, Raymond.
0:08:56 > 0:08:59- I think it's staring you in the face, isn't it?- Big pig.
0:08:59 > 0:09:02You know, the pig is laughing at you, you know what I mean? Oink, oink.
0:09:02 > 0:09:05I think the pig and the fish, I don't understand where that
0:09:05 > 0:09:07pig and fish thing is going at all.
0:09:07 > 0:09:10I reduced the stock. Worked on the seasoning a bit better.
0:09:10 > 0:09:13It looked as good as what you put up, only more reduced.
0:09:17 > 0:09:19I'm interested on your view on the consomme.
0:09:19 > 0:09:21You know what I'm going to say.
0:09:21 > 0:09:24- I think you know what I'm going to say.- I think I'm with you.
0:09:24 > 0:09:25It is very salty.
0:09:25 > 0:09:27It is actually too salty, even for me.
0:09:27 > 0:09:30And as for the little dumplings, I mean it's got...
0:09:30 > 0:09:32- HE COUGHS - Crikey Almighty!
0:09:32 > 0:09:35- Do you think you got the salt levels right?- Yeah, definitely.
0:09:35 > 0:09:37I was much happier with it today, man.
0:09:37 > 0:09:40You know what, he can't have tasted this dish.
0:09:40 > 0:09:43If he'd tasted that consomme, he would not have sent it out.
0:09:43 > 0:09:47It's awful. It really is quite...it's inedible.
0:09:47 > 0:09:51The pork itself is really good quality meat. It's a tragedy.
0:09:51 > 0:09:54When I tasted it out there in the kitchen, it was beautiful.
0:09:54 > 0:09:56It was just perfectly balanced. It was not too intense.
0:09:56 > 0:09:58And he certainly hasn't over seasoned it.
0:09:58 > 0:10:00Maybe it was Raymond what done it!
0:10:05 > 0:10:09Experienced chef Raymond is hoping to nail his fish course today.
0:10:09 > 0:10:12Aptly named A Day At The Beach featuring a tail of turbot,
0:10:12 > 0:10:16complete with marine life, seaweed and oil slicks.
0:10:16 > 0:10:19He's hoping to improve on the low five he scored for it
0:10:19 > 0:10:20earlier in the week.
0:10:20 > 0:10:23Cooking of the fish looks a lot better this time.
0:10:23 > 0:10:27Yeah, I pushed it on a few degrees on the water bath as well.
0:10:27 > 0:10:31Raymond brushes the plate with crab bisque and dots on toasted quinoa.
0:10:31 > 0:10:35Next, cockles, mussels, winkles and crab claws.
0:10:35 > 0:10:38Followed by seaweed and sea spaghetti.
0:10:38 > 0:10:41And the tail of turbot is laid across the plate.
0:10:41 > 0:10:43It looks good, man.
0:10:43 > 0:10:46With time ticking, Raymond adds his oil slicks made of fish sauce,
0:10:46 > 0:10:48rapeseed and dill oil.
0:10:50 > 0:10:53- Ray, you're seven minutes late. Are you all right?- Yes, perfect.
0:10:53 > 0:10:56Will the temperature of the fish be all right?
0:10:56 > 0:11:00And finally, a creamy dill sauce is served on the side.
0:11:01 > 0:11:02OK, lads.
0:11:13 > 0:11:15It certainly looks a bit like a beach.
0:11:15 > 0:11:17- Great looking use of fish.
0:11:17 > 0:11:19I think the whole thing looks really, really good.
0:11:19 > 0:11:21I think it was totally polished.
0:11:21 > 0:11:23I think they are really going to enjoy it.
0:11:23 > 0:11:28I have never liked seaweed in any shape or form.
0:11:28 > 0:11:32And this one, let me tell you, is utterly delicious.
0:11:32 > 0:11:34The sauce is absolutely delicious.
0:11:34 > 0:11:38Bit of cream there to give it the luxury.
0:11:38 > 0:11:41Seven and a half minutes, long time for the judges to be waiting on you.
0:11:41 > 0:11:43Are you sure they are going to be OK with that?
0:11:43 > 0:11:46I know, but everything that's good is worth waiting on.
0:11:46 > 0:11:49- I understand that but, you know... - I'm not concerned.
0:11:49 > 0:11:53My only concern here is that we've been waiting here a long time.
0:11:53 > 0:11:55Some of the ingredients here are cold.
0:11:55 > 0:11:57I was wondering, is it supposed to be cold?
0:11:57 > 0:11:59The shellfish is absolutely stone cold.
0:11:59 > 0:12:02I think this must be an English day at the beach
0:12:02 > 0:12:04- where it's just too cold. - THEY ALL LAUGH
0:12:07 > 0:12:09Chris is hoping to laugh his way to the banquet
0:12:09 > 0:12:12with his fish course, Stitched Up Like A Kipper.
0:12:12 > 0:12:15Featuring mackerel stuffed with curry spiced pilaff,
0:12:15 > 0:12:18and a mini scotch egg of quail egg wrapped in haddock paste.
0:12:18 > 0:12:22Served in an elaborate rock pool presentation, complete with
0:12:22 > 0:12:25fishing rods, that really did stitch him up earlier in the week
0:12:25 > 0:12:27when he scored a disappointing four.
0:12:27 > 0:12:30You may have got carried away with the whole prop theme.
0:12:30 > 0:12:33The egg was overcooked, the fish was overcooked.
0:12:35 > 0:12:37How's the Scotch eggs? Are they going to be soft in the centre?
0:12:37 > 0:12:40Yes, they were sitting there for ten minutes the last time.
0:12:40 > 0:12:43I suppose the difference between a good chef
0:12:43 > 0:12:44and a great chef is 30 seconds.
0:12:44 > 0:12:47- That's correct, chief.- That's what they say.- So they say.
0:12:48 > 0:12:51Chris fries his stuffed mackerel fillets.
0:12:51 > 0:12:55He deep fries his quail eggs wrapped in haddock paste,
0:12:55 > 0:12:58and arranges his almond and fennel salad on the plate.
0:13:01 > 0:13:03Oh, come on, Ray. BLEEP off, yeah.
0:13:03 > 0:13:05I'm only having a laugh. It's Comic Relief!
0:13:08 > 0:13:11He puts his fish in the nets and attaches his fishing rods.
0:13:11 > 0:13:14And finally serves his mini scotch eggs.
0:13:18 > 0:13:19OK.
0:13:22 > 0:13:24THEY LAUGH
0:13:24 > 0:13:25Wow.
0:13:25 > 0:13:28- That looked great, Christopher. - It looked the way it's supposed to.
0:13:28 > 0:13:31I thought the nets worked out for me really well. The wee bags.
0:13:31 > 0:13:34I always like to have a catch guaranteed.
0:13:38 > 0:13:41This smells absolutely delicious, whatever is in here.
0:13:41 > 0:13:45- Lot of big flavours here. - Very clean, well defined flavours.
0:13:45 > 0:13:46It is delicious.
0:13:46 > 0:13:48Hopefully, everything works out well.
0:13:48 > 0:13:51I dropped a Scotch egg on the floor and it was runny. So happy days.
0:13:51 > 0:13:53THEY LAUGH
0:13:53 > 0:13:57He's very cleverly got the little quails' egg yolk. It's still runny.
0:13:57 > 0:13:59Oh, yeah! Brilliant!
0:13:59 > 0:14:05- This is delicious, original, and everybody would like this.- Yeah.
0:14:05 > 0:14:08I think the fennel salad is a bit disappointing.
0:14:08 > 0:14:11Other than that, I think that if I was coming down to this banquet,
0:14:11 > 0:14:13I'd be perfectly happy to see that.
0:14:13 > 0:14:15I think people would have a good time seeing it.
0:14:15 > 0:14:18I think certainly the more childish elements at the banquet
0:14:18 > 0:14:19would have hours of fun.
0:14:19 > 0:14:21Sorry, Dad.
0:14:21 > 0:14:22THEY ALL LAUGH
0:14:26 > 0:14:29With two courses down, the judges are reflecting on the food
0:14:29 > 0:14:31so far and discuss their scores.
0:14:31 > 0:14:35This morning has been really good. I mean, I did give one dish a four.
0:14:35 > 0:14:38And I do think Chris still has a mountain to climb.
0:14:38 > 0:14:41He started with an absolutely disastrous dish, it's true.
0:14:41 > 0:14:45But I think he's climbing back up. I hope that the best is yet to come.
0:14:48 > 0:14:49Time for the main course.
0:14:49 > 0:14:52Earlier in the week, Chris caught up with Raymond
0:14:52 > 0:14:53on the scoreboard in this round,
0:14:53 > 0:14:57when he was awarded a nine and Raymond was given a seven.
0:14:57 > 0:15:01You got a nine in the main so that's quite worrying, you know.
0:15:01 > 0:15:05Because it was better than yours, mate. It would make me worry too...
0:15:05 > 0:15:09- I'm not worried.- You should be. - It's a different set of judges.
0:15:09 > 0:15:12Chris is up first with his comic book inspired
0:15:12 > 0:15:16cowboy pie of beef cheeks and ceps, with BBQ beans and sweet corn.
0:15:16 > 0:15:20It hit the mark for gastronomy and comedy first time around,
0:15:20 > 0:15:22and it's the fun side of the brief that fourth judge
0:15:22 > 0:15:25Charlie Higson is keeping a close eye on today.
0:15:25 > 0:15:28- All right? Hello. - You having fun out here?
0:15:28 > 0:15:30As much as we can, yes.
0:15:30 > 0:15:32I gather that one of you used to work for the other.
0:15:32 > 0:15:35I used to work for Raymond when I was a child.
0:15:35 > 0:15:37So there must be quite an intense, bitter rivalry here.
0:15:37 > 0:15:40- Aw...- He's like the Jedi master and you're...
0:15:40 > 0:15:43No, he's the dark Sith. And I'm like Luke Skywalker.
0:15:43 > 0:15:46So it's all smiles back here between the two of you?
0:15:46 > 0:15:50Because we've had some quite high scores, and we have had a four.
0:15:50 > 0:15:52Not trying to put any pressure on you.
0:15:52 > 0:15:55But you've got two minutes to get that on a plate.
0:15:55 > 0:15:56Come on, two minutes now!
0:16:00 > 0:16:04- Alarm bells are ringing, eh? A four! - Certainly makes me nervous.
0:16:04 > 0:16:06You know, you think you're rocking,
0:16:06 > 0:16:08you think you're happy with everything.
0:16:08 > 0:16:12Chris, in all sincerity, I really hope it's you that got the four.
0:16:14 > 0:16:17Having assembled and baked his pie of beef cheeks,
0:16:17 > 0:16:22ceps and braised onions, Chris puts his BBQ beans into tins.
0:16:22 > 0:16:26To prepare his flaming camp fire surprise, he tops his grilled
0:16:26 > 0:16:31sweetcorn with hay and pours his sweet and spicy butter into jugs.
0:16:31 > 0:16:33He adds his final comedy touch...
0:16:33 > 0:16:36Horns. Knife. OK.
0:16:36 > 0:16:39..and with the judges suitably attired,
0:16:39 > 0:16:41the cowboys head to the chamber.
0:16:46 > 0:16:48PRUE LAUGHS That's brilliant!
0:16:51 > 0:16:54- Did you see the sight of them going out?- Yeah.- Brilliant!- Yeah.
0:16:54 > 0:16:56THEY LAUGH
0:16:58 > 0:17:00Is there a reason that's next to me?
0:17:00 > 0:17:02THEY LAUGH
0:17:03 > 0:17:05Heavens!
0:17:05 > 0:17:08I have a feeling this is going to be high on the comedy side
0:17:08 > 0:17:09and low on the gastronomy.
0:17:09 > 0:17:12The pie looked fantastic. The beans were perfect.
0:17:12 > 0:17:15The beer was ready to rock 'n' roll. What else do you need?
0:17:15 > 0:17:17I have to say, it smells delicious.
0:17:17 > 0:17:20I think I might be eating my words about this.
0:17:22 > 0:17:25This pie is a triumph, honestly. The meat is really delicious.
0:17:25 > 0:17:28The pastry is perfect. That sauce is delicious.
0:17:28 > 0:17:30It should be soup it's so good.
0:17:30 > 0:17:34- I can see this going down terribly well.- It's just what we want.
0:17:34 > 0:17:37It's funny, it tastes delicious, it takes a lot of skill to do it.
0:17:37 > 0:17:39It's a triumph.
0:17:39 > 0:17:40I do like a proper pie.
0:17:40 > 0:17:43I'm tempted to give you a bit of the soggy stuff at the bottom.
0:17:43 > 0:17:45It tastes fantastic.
0:17:45 > 0:17:47Look at him, he's come steaming in and taken my pastry.
0:17:47 > 0:17:50Charlie, if you don't mind my saying,
0:17:50 > 0:17:51it's not a very cowboy remark.
0:17:51 > 0:17:53Well, if I was a cowboy, I'd shoot you.
0:17:53 > 0:17:55Exactly, I think they would go for you.
0:17:55 > 0:17:56Nobody steals my pastry!
0:17:57 > 0:18:01Raymond's main course is a technical dish of smoked venison,
0:18:01 > 0:18:04sweetbreads and tongue and cheek pie,
0:18:04 > 0:18:08which pays homage to the Titanic with its smoky presentation.
0:18:08 > 0:18:09I just don't see the humour in it.
0:18:09 > 0:18:11I can definitely see the wow factor in it.
0:18:11 > 0:18:15But I just don't see how it's funny, or where the joke is in it.
0:18:15 > 0:18:18So is everything meant to make you squeal, laugh?
0:18:18 > 0:18:21No, but that's what the whole thing's about this year.
0:18:21 > 0:18:25- Otherwise, what's the point?- It said, "make you smile" or "humorous."
0:18:25 > 0:18:30Raymond puts his venison loin into his Titanic smoker.
0:18:30 > 0:18:34He dresses his plate with honeycomb, carrot and cumin puree
0:18:34 > 0:18:37and tops with his sweetbread stuffed carrots.
0:18:37 > 0:18:41He adds his tongue and cheek pie and spoons on his pickled damsons.
0:18:42 > 0:18:44You've got to go really fast here.
0:18:44 > 0:18:48And finally, the Titanic sets sail to the judges' chamber.
0:18:48 > 0:18:50Yeah, this side looks better.
0:18:56 > 0:18:58PRUE LAUGHS
0:18:58 > 0:19:01Oh, that's beautiful.
0:19:01 > 0:19:03Goodness!
0:19:05 > 0:19:06It looked amazing going out, man.
0:19:06 > 0:19:09Do you think they're going to find the humorous side of that?
0:19:09 > 0:19:12Yeah, I think so. I think they're going to be surprised it's a smoker.
0:19:12 > 0:19:14Titanic.
0:19:14 > 0:19:16Well, that's a great theme for Comic Relief, the Titanic,
0:19:16 > 0:19:20one of the funniest episodes in history where hundreds of women
0:19:20 > 0:19:22and children died a hideous, freezing death.
0:19:22 > 0:19:24Stop. Stop that.
0:19:24 > 0:19:29I think this is about shipbuilding in Northern Ireland.
0:19:29 > 0:19:32Yeah, the Titanic was a great advert for that after all.
0:19:32 > 0:19:35I think they're going to love the smoker.
0:19:35 > 0:19:37An actual hot smoker with coal in it.
0:19:37 > 0:19:41This meat is so over smoked I can't tell what it is.
0:19:41 > 0:19:43All I'm getting is the smoked flavour.
0:19:43 > 0:19:46That notwithstanding, I don't understand the dish.
0:19:46 > 0:19:48- I like the inside of the pie.
0:19:48 > 0:19:50- Inside of the pie is good.
0:19:50 > 0:19:52There are a lot of flavours here which don't seem to have
0:19:52 > 0:19:54a reason to be together.
0:19:54 > 0:19:57I must say, I find it slightly weird that the Raymond McArdle
0:19:57 > 0:20:01that cooked the very first dish of the day, cooked this one.
0:20:01 > 0:20:06I think we can safely say this is not any good. It's not gastronomy.
0:20:06 > 0:20:10It has no connection to the Titanic. And the Titanic is a bad idea.
0:20:10 > 0:20:13So otherwise, it's fine.
0:20:13 > 0:20:14Back in the kitchen,
0:20:14 > 0:20:18Chris has lots of elements to bring together for his dessert.
0:20:18 > 0:20:21A deconstructed black forest gateau of chocolate
0:20:21 > 0:20:24and cherry flavours, with a frozen surprise in the centre
0:20:24 > 0:20:27and a witty nod to the famous Tommy Cooper catchphrase.
0:20:27 > 0:20:29Just like that.
0:20:29 > 0:20:31A dish that got him past Ray on the scoreboard
0:20:31 > 0:20:33when he was awarded a seven.
0:20:34 > 0:20:37Chris adds swipes of cherry granola to the plate
0:20:37 > 0:20:39and pipes on his chocolate mousse.
0:20:39 > 0:20:41You sticking with the presentation even though Glyn thought it
0:20:41 > 0:20:43was a wee bit messy?
0:20:43 > 0:20:46Yeah, it's supposed to be about a performance on a plate.
0:20:46 > 0:20:48Yeah, quite arty, isn't it?
0:20:48 > 0:20:49Next he adds his cherry doughnuts
0:20:49 > 0:20:52and carefully spoons on his cherry compote.
0:20:52 > 0:20:55Then he decorates with chocolate sponge discs, cherry sorbet
0:20:55 > 0:20:57and meringue sticks.
0:20:57 > 0:21:00Right, left, I'm following right behind you. Thank you.
0:21:00 > 0:21:03The plates leave the pass, but Chris has
0:21:03 > 0:21:07insisted on serving his final surprise at the very last minute.
0:21:08 > 0:21:13Finally he adds his chocolate mousse, frozen in liquid nitrogen.
0:21:16 > 0:21:18Oh, goodness me! Smoky stuff.
0:21:21 > 0:21:24WAITERS: Just like that!
0:21:24 > 0:21:26THE JUDGES LAUGH
0:21:26 > 0:21:28Well done, boys.
0:21:28 > 0:21:30I have to say, that looks a right mess.
0:21:30 > 0:21:33I think the presentation tends to be a bit messy with that kind of food.
0:21:33 > 0:21:35Maybe it's meant to be like that.
0:21:35 > 0:21:41- This, I don't think is a good idea. - Yes.
0:21:41 > 0:21:45- That is delicious!- The frozen thing in the middle is amazing.
0:21:45 > 0:21:46I would have been happy with just a big
0:21:46 > 0:21:48plate of the stuff in the middle.
0:21:48 > 0:21:49I'm going to agree with you
0:21:49 > 0:21:52because I think the rest of it is the emperor's new clothes. Bits and bobs.
0:21:52 > 0:21:55Maybe I would have added a vanilla custard to break up the very
0:21:55 > 0:21:58rich flavours of cherry and chocolate.
0:21:58 > 0:22:01The cherry is too powerful. Overwhelming.
0:22:01 > 0:22:03What's it supposed to be? Am I missing a gag there?
0:22:03 > 0:22:06I think it was a bit of a Jackson Pollock of a dish.
0:22:06 > 0:22:09It was sort of splattered onto the plate.
0:22:09 > 0:22:12Rather than a carefully constructed piece of pudding work.
0:22:12 > 0:22:16- So are we agreed it's a load of old pollocks then?- We are.
0:22:18 > 0:22:22Raymond's last laugh is an erupting volcano of orange puree
0:22:22 > 0:22:26at the heart of rocky textures and chocolate and orange flavours,
0:22:26 > 0:22:28served with sheep's milk ice cream.
0:22:28 > 0:22:31A dish which scored just six points yesterday when the citric acid
0:22:31 > 0:22:35didn't dissolve, causing the orange eruption to fail.
0:22:35 > 0:22:38Today he can't afford to make the same mistakes.
0:22:38 > 0:22:42So, Ray, this is the different mix to activate the volcano?
0:22:42 > 0:22:45- What have you done differently? - I took out the citric acid.
0:22:45 > 0:22:47I just thought it was too offensive.
0:22:47 > 0:22:50- That sherbet, is it? - Yes, it's sherbet.
0:22:50 > 0:22:53So it's going to go out into the room and hit this.
0:22:53 > 0:22:55And it's going to just keep coming up.
0:22:55 > 0:23:00- Yeah, I see it now. It's good, isn't it?- I've tested it a few times today.
0:23:01 > 0:23:04With his glucose tube, the heart of the volcano,
0:23:04 > 0:23:07carefully placed into the centre of the chocolate mousse base,
0:23:07 > 0:23:11Raymond adds his rocky textures of chocolate, coconut and cream rocks
0:23:11 > 0:23:14and chocolate caramel popcorn.
0:23:14 > 0:23:16Next he carefully adds his sherbet mixture,
0:23:16 > 0:23:20and at the last minute he makes another change to his orange puree.
0:23:20 > 0:23:23Phil, can you get me a saucepan? I'm going to thicken it.
0:23:28 > 0:23:32Once thickened, he pours the puree into jugs, and finally,
0:23:32 > 0:23:35he adds the sheep's milk ice cream to the plate.
0:23:35 > 0:23:39OK, guys, I want you to fill the tube very skilfully.
0:23:53 > 0:23:56- That's a bit disappointing! - Is that it?!
0:23:56 > 0:23:58Volcanoes don't always go off, do they?
0:23:58 > 0:24:00This one clearly didn't.
0:24:00 > 0:24:01This looks great!
0:24:01 > 0:24:05Although I'm rather disappointed by the absence of pyrotechnic
0:24:05 > 0:24:07effects, I love the texture.
0:24:07 > 0:24:10It's soft and creamy.
0:24:10 > 0:24:13- It looked like fun. - It was definitely fun to make.
0:24:13 > 0:24:15I think they're going to like it.
0:24:15 > 0:24:17This is very good ice cream. It's rich and light.
0:24:17 > 0:24:19How he does that, I don't know.
0:24:19 > 0:24:21The only thing I don't think it needed was
0:24:21 > 0:24:23chunks of unreconstructed chocolate.
0:24:23 > 0:24:26I'm in the love department on this. I like it. It's very elegant.
0:24:26 > 0:24:29It looks so well, I hope everything works out for you.
0:24:29 > 0:24:34Yeah, I worked very hard on it today and I think I got the right formula.
0:24:34 > 0:24:38The only thing about this pudding, if the whole fizz-up volcano
0:24:38 > 0:24:42doesn't work, you end up eating the powder and that is truly disgusting.
0:24:42 > 0:24:43It is.
0:24:43 > 0:24:45It's just a technical fault.
0:24:45 > 0:24:49If that had erupted out, it would have been absolutely amazing.
0:24:49 > 0:24:51This is a very, very good pudding.
0:24:51 > 0:24:53It was great. It was a little bit like, it's your last big gag
0:24:53 > 0:24:56and it doesn't work and no-one laughs.
0:24:57 > 0:24:59This pudding will erupt one day!
0:25:01 > 0:25:03As the Mayor of Pompeii said.
0:25:05 > 0:25:08Cooking complete, all the chefs can do is wait
0:25:08 > 0:25:11while the judges consider their final scores.
0:25:11 > 0:25:16I found the scoring extraordinary today. I went from a ten to a four.
0:25:17 > 0:25:20Up one moment, crashing down the next.
0:25:20 > 0:25:21My head is spinning.
0:25:21 > 0:25:24Chris has tried hard to impress the judges
0:25:24 > 0:25:27and whip up some laughs for Comic Relief with witty, fun
0:25:27 > 0:25:30presentation to compliment his serious cooking.
0:25:30 > 0:25:33They were both very variable, weren't they,
0:25:33 > 0:25:35- which is a little bit...- Worrying. - ..concerning, yes.
0:25:37 > 0:25:40In the hope of raising a smile at the Comic Relief banquet,
0:25:40 > 0:25:44Raymond has taken inspiration from the produce and landscape of Ireland
0:25:44 > 0:25:46and shown a true determination
0:25:46 > 0:25:50to fulfil both the comedy and gastronomic sides of the brief.
0:25:50 > 0:25:55Well, I bet you Chris is worried. He must know it's close.
0:25:55 > 0:25:57If it wins on points, it wins on points.
0:26:09 > 0:26:10Welcome, chefs.
0:26:10 > 0:26:14I have to say, you look a bit exhausted. Has it been a tough week?
0:26:14 > 0:26:16Tough wouldn't be the word for it.
0:26:16 > 0:26:19It's the hardest week since I've been in the programme.
0:26:19 > 0:26:22And, Raymond, this is the first time for you. How are you feeling?
0:26:22 > 0:26:24Confident?
0:26:24 > 0:26:26I think at the start of the week, I under estimated it.
0:26:26 > 0:26:30And yesterday I got a real slap. I think it was the slap I needed.
0:26:30 > 0:26:34It really kicked me into gear, as it should.
0:26:34 > 0:26:37Well, you know, it's been such a rollercoaster day.
0:26:37 > 0:26:41You both made an outstanding dish each.
0:26:41 > 0:26:45And you both had one dish that really didn't work at all.
0:26:45 > 0:26:48So our scores have gone from four through to ten.
0:26:51 > 0:26:54I guess you quite want to know who won.
0:26:56 > 0:26:59Right, well, the winner...
0:27:00 > 0:27:02Is...
0:27:06 > 0:27:07Raymond.
0:27:07 > 0:27:09RAYMOND GASPS
0:27:09 > 0:27:12Well done, Ray.
0:27:12 > 0:27:14Well done.
0:27:14 > 0:27:16I just can't even describe it.
0:27:17 > 0:27:19It's quite emotional.
0:27:20 > 0:27:23You got off to a racing start with the stout.
0:27:23 > 0:27:26Once I got over my bitter disappointment it wasn't
0:27:26 > 0:27:28actually the real thing,
0:27:28 > 0:27:31I found it slipped down just as easily.
0:27:31 > 0:27:33Chris, I want to talk about your pie.
0:27:33 > 0:27:35I gave that a ten.
0:27:35 > 0:27:38I thought it was the outstanding dish of the week.
0:27:38 > 0:27:40I thought it was faultless.
0:27:40 > 0:27:44That dish was absolutely amazing. It was great.
0:27:44 > 0:27:46But I'm going to talk piggybank with you.
0:27:46 > 0:27:49Because, you know, we literally couldn't eat it.
0:27:49 > 0:27:51That lost you the competition.
0:27:51 > 0:27:55I lost points because it wasn't seasoned enough. It just got to me.
0:27:55 > 0:27:58And then, yeah, I probably got carried away with the salt.
0:27:58 > 0:27:59That's what blew it for you.
0:27:59 > 0:28:02Chris, commiserations. I mean, you were this close.
0:28:02 > 0:28:05- That's OK. - It must feel not too good.
0:28:05 > 0:28:09It's OK. Somebody has to lose and there is no better man to lose to.
0:28:09 > 0:28:12Thank you very much. We had a great day.
0:28:12 > 0:28:14BOTH: Thank you.
0:28:20 > 0:28:21Oh, man.
0:28:21 > 0:28:24Wow.
0:28:24 > 0:28:26- Yay.- Here. Here's a proper pint. Well done.
0:28:26 > 0:28:30Listen, seriously, all jokes aside, well done. You deserve it.
0:28:30 > 0:28:32Up the Irish.
0:28:32 > 0:28:33Cheers.
0:28:44 > 0:28:47Subtitles by Red Bee Media Ltd