0:00:02 > 0:00:05This year on Great British Menu, the nation's most talented chefs
0:00:05 > 0:00:08have been challenged to bring out their funny side.
0:00:08 > 0:00:11- Just like that!- Hee-hee! - Yeah, I'm laughing!
0:00:11 > 0:00:16And create witty, playful food that's also a gastronomic masterpiece.
0:00:16 > 0:00:17HE IMITATES A TURKEY
0:00:17 > 0:00:21For a special banquet, celebrating 25 years of Red Nose Day,
0:00:21 > 0:00:24at the prestigious Royal Albert Hall.
0:00:24 > 0:00:25That looks pretty amazing.
0:00:25 > 0:00:28Their quest? To raise a smile, raise money,
0:00:28 > 0:00:32- and support Comic Relief, has brought highs...- Ugh!
0:00:32 > 0:00:34..and serious lows.
0:00:34 > 0:00:35That's youthful stupidity.
0:00:35 > 0:00:38And the veteran chefs are as straight-talking as ever.
0:00:38 > 0:00:42It was by far your worst dish.
0:00:44 > 0:00:45It just wasn't very nice.
0:00:45 > 0:00:50This week, three former Scottish competitors return to the fray.
0:00:50 > 0:00:52Past regional champion Michael Smith's twice failed
0:00:52 > 0:00:55to get to the banquet, and can't afford to lose again.
0:00:55 > 0:00:58- I'm expecting great things from you. - No pressure, then.
0:00:58 > 0:01:01His old opponent Tony Singh is looking to turn the tables.
0:01:01 > 0:01:03Michael's knocked me out twice before.
0:01:03 > 0:01:05I want to get through this time.
0:01:05 > 0:01:08And ambitious returning competitor Mark Greenaway is desperate
0:01:08 > 0:01:10to improve on last year's performance.
0:01:10 > 0:01:13If I were you I'd score this dish a nine.
0:01:13 > 0:01:15Today it's the starter
0:01:15 > 0:01:18and self-proclaimed joker Tony is straight in with the gags.
0:01:18 > 0:01:20Mark's bling!
0:01:20 > 0:01:23- There's nothing bling about me! - Aye, bling!
0:01:23 > 0:01:26- But when the pressure rises in the kitchen... - BLEEP!
0:01:26 > 0:01:28..his dish starts to unravel.
0:01:28 > 0:01:31Feels a bit disorganised to me, Tony. It's a serious competition.
0:01:43 > 0:01:47Over the past three decades, Comic Relief has used comedy and laughter
0:01:47 > 0:01:51to change the lives of millions, both at home and around the world.
0:01:51 > 0:01:53It's fantastic. It's magic.
0:01:53 > 0:01:55For this year's competition, the chefs have been challenged
0:01:55 > 0:02:00to entertain and delight with fun, witty dishes that are culinary works of art.
0:02:00 > 0:02:04They've thrown themselves into hair-raising challenges
0:02:04 > 0:02:07and pounded the UK's streets with some well-known faces,
0:02:07 > 0:02:09to raise some much-needed funds.
0:02:11 > 0:02:14For a shot at the banquet, the Scottish chefs
0:02:14 > 0:02:18must first impress a demanding veteran of the competition.
0:02:18 > 0:02:21This week, it's a Michelin-starred chef who earned her stripes
0:02:21 > 0:02:25in some of Britain's top kitchens - Angela Hartnett, MBE.
0:02:25 > 0:02:27I'm expecting the food to amuse me.
0:02:27 > 0:02:31I want to smile as soon as I see a dish, because food is pleasurable.
0:02:31 > 0:02:34But I want it to be serious, gastronomic food.
0:02:34 > 0:02:35It's got to taste good.
0:02:35 > 0:02:39And no-one wants to be sent home first.
0:02:39 > 0:02:42So yous are old friends of the Great British Menu?
0:02:42 > 0:02:44Who said we were friends? This is for charity -
0:02:44 > 0:02:46that's the only reason I'm back in the kitchen with him!
0:02:46 > 0:02:48So who's going to be third time lucky?
0:02:48 > 0:02:53Michael's knocked me out twice before. I want to get through this time.
0:02:53 > 0:02:55Your second time in the competition.
0:02:55 > 0:02:58You're going to be champing at the bit, with your starter, definitely.
0:02:58 > 0:03:00Well, it was my lowest-scoring dish last time
0:03:00 > 0:03:03so this time I really want to start the week well, get a high score.
0:03:06 > 0:03:09One cheese salad, one beef, one beetroot, one hake.
0:03:09 > 0:03:14First up is Michael Smith, Chef Director at The Three Chimneys, on the Isle of Skye.
0:03:14 > 0:03:16OK, Hamish.
0:03:16 > 0:03:19This former regional champion has so far failed to deliver a dish
0:03:19 > 0:03:24to the banquet, but this year he's determined to take centre stage.
0:03:24 > 0:03:27This is my third bite of the cherry. I want to get all the way this time.
0:03:27 > 0:03:30I want to get Scotland to that final banquet, third time round.
0:03:33 > 0:03:34So tell me the name of your dish.
0:03:34 > 0:03:38- My dish is called, Why Did The Chicken Cross The Road?. - No idea. Why did it?
0:03:38 > 0:03:40Well, hopefully that's about to be revealed to you.
0:03:40 > 0:03:43There is a road where there is evidence of a chicken crossing.
0:03:43 > 0:03:46So the chicken going across the road - splat! Right?
0:03:46 > 0:03:50- Possibly.- OK, interesting. It's not style over substance? - I don't think so.
0:03:50 > 0:03:53The dish is based around a lovely Scottish chicken,
0:03:53 > 0:03:55which, I'm going to be using thigh, a bit of breast.
0:03:55 > 0:03:57I'm going to stuff the thigh with some skirlie.
0:03:57 > 0:03:59Scowlie? Scarley?
0:03:59 > 0:04:02The skirlie, roll your Rs.
0:04:02 > 0:04:05Skir-r-lie! And what is that?
0:04:05 > 0:04:08Skirlie is a traditional Scottish, like, sage and onion stuffing
0:04:08 > 0:04:13but Scottish, with oatmeal, onions, a bit of lovely back bacon
0:04:13 > 0:04:15mixed in with a little bit of chicken mousse.
0:04:15 > 0:04:17And what about the carrots and beetroot?
0:04:17 > 0:04:21These are going to be pickled, to add some texture and colour.
0:04:21 > 0:04:24- So you're quite experienced? Twice you've been in already, yeah? - Correct.
0:04:24 > 0:04:27- Now it's to get the final dish on the menu, yeah?- Correct.
0:04:27 > 0:04:30There hasn't been a Scotsman at the banquet for a long time.
0:04:30 > 0:04:34- Here's to the first one. Hope it's going to make me laugh.- So do I!
0:04:34 > 0:04:36Michael is kicking off his menu
0:04:36 > 0:04:38with a visually playful warm chicken salad,
0:04:38 > 0:04:42with oat stuffing and carrot and beetroot puree.
0:04:42 > 0:04:44I don't know where Michael's coming with his presentation.
0:04:44 > 0:04:47There's a pun on the chicken crossing the road.
0:04:47 > 0:04:49Think about the execution. It's got to taste good.
0:04:49 > 0:04:51Service!
0:04:51 > 0:04:53Next up is Mark Greenaway, who's known for taking
0:04:53 > 0:04:58a molecular approach to cooking at his self-named Edinburgh restaurant.
0:04:58 > 0:04:59- Lamb heart?- OK...
0:05:00 > 0:05:04But after crashing out first in last year's competition...
0:05:04 > 0:05:06Just a little short of the mark.
0:05:06 > 0:05:08..he's got a point to prove.
0:05:08 > 0:05:09This year I'm not the new boy any more.
0:05:09 > 0:05:11I'm more confident than I was last year
0:05:11 > 0:05:13because I obviously know what to expect.
0:05:13 > 0:05:16So I'm going down there to win, just as much as the other two are.
0:05:19 > 0:05:21So, first off, what's your dish called?
0:05:21 > 0:05:24It's a pressing of rabbit with a gingerbread muffin.
0:05:24 > 0:05:28We're doing tomato jelly and a carrot meringue.
0:05:28 > 0:05:29So, a little bit different.
0:05:29 > 0:05:31How are you making your carrot meringue?
0:05:31 > 0:05:34Juicing the carrots, then I'm going to whip it up
0:05:34 > 0:05:36with some xanthan gum and high foamer that I've got.
0:05:36 > 0:05:38So you're not making it like a classic meringue?
0:05:38 > 0:05:41- There's no egg white in it at all. - OK. Interesting.
0:05:41 > 0:05:44- And how you serving it?- I don't want to tell you. It's a secret!- OK!
0:05:44 > 0:05:46If that's what's going to make me smile and laugh.
0:05:46 > 0:05:48And you obviously want to get through
0:05:48 > 0:05:50because you got knocked out last year, didn't you?
0:05:50 > 0:05:53It's important for me to get a good start this week.
0:05:53 > 0:05:55Last year it was my lowest-scoring dish
0:05:55 > 0:05:58so this year I'm hoping for a higher score.
0:05:58 > 0:06:02Mark's starter is a complex dish of rabbit terrine,
0:06:02 > 0:06:06with gingerbread, tomato jelly and unusual carrot meringues.
0:06:07 > 0:06:08Mark's pushing the boat out
0:06:08 > 0:06:10with so many different flavours and ingredients.
0:06:10 > 0:06:13I just hope it's not going to be over-complicated.
0:06:13 > 0:06:15I've yet to be convinced, really.
0:06:15 > 0:06:17How long for a pigeon and a plaice?
0:06:17 > 0:06:19Completing the line-up is Tony Singh.
0:06:19 > 0:06:22A self-proclaimed joker, he thinks his quirky style of cooking
0:06:22 > 0:06:24perfectly fits this year's brief.
0:06:24 > 0:06:26Ruby Murray and a beef stroganoff!
0:06:26 > 0:06:29But having lost out to Michael twice before...
0:06:29 > 0:06:30Tony, commiserations.
0:06:30 > 0:06:32Michael, we look forward to seeing you in the final.
0:06:32 > 0:06:36..he's determined to have the last laugh this time round.
0:06:36 > 0:06:39This year, hope it's going to be me that gets passed on the Friday.
0:06:39 > 0:06:42The dishes are perfect. The judges are going to laugh their socks off.
0:06:42 > 0:06:44And I'm getting through to the final.
0:06:45 > 0:06:48- Right, tell me the name of your dish. - Ham It Up.
0:06:48 > 0:06:51Well, it's already making me smile. Tell me about it.
0:06:51 > 0:06:55Well, I'm using very humble, austere produce.
0:06:55 > 0:06:57- A brined pig's head.- Right.
0:06:57 > 0:06:59This one?
0:06:59 > 0:07:03Lovely smoked ham hock. Pig's trotter for the gelatine.
0:07:03 > 0:07:04And what's with the flour?
0:07:04 > 0:07:07Bit technical there, to make brioche, to go with the whole thing.
0:07:07 > 0:07:09So you're making like a pig terrine, or a ham terrine?
0:07:09 > 0:07:12It's my take on spiced ham.
0:07:12 > 0:07:15You know, one of these things you either loved or hated.
0:07:15 > 0:07:19Tony, you're talking about that very famous processed meat in a square can, right?
0:07:19 > 0:07:20Yes, that stuff.
0:07:20 > 0:07:22And Mark's doing a terrine as well.
0:07:22 > 0:07:26He's gone a bit more luxury though, he's gone rabbit and stuff.
0:07:26 > 0:07:29Mark's bling, you know what I mean? Unbelievable!
0:07:29 > 0:07:31There's nothing bling about me!
0:07:31 > 0:07:34Well, obviously a little bit of challenge there!
0:07:34 > 0:07:37Inspired by a childhood packed lunch,
0:07:37 > 0:07:39Tony's hoping to raise a smile with a witty take
0:07:39 > 0:07:42on a Spam sandwich, with apple sauce.
0:07:42 > 0:07:46So, I think flavour-wise, Tony's gone quite classical, pork, apples etc,
0:07:46 > 0:07:47it's all going to work.
0:07:47 > 0:07:49You know, he might have gone too simple.
0:07:49 > 0:07:52So he's really got to push the boat out with his presentation
0:07:52 > 0:07:55and making sure it is a funny dish.
0:07:55 > 0:07:58Whilst all three chefs are seasoned competitors,
0:07:58 > 0:08:01the first day in the kitchen can still breed uncertainty,
0:08:01 > 0:08:04as the chefs size up their rivals.
0:08:05 > 0:08:10Gentlemen we have a different brief this year. Comic Relief.
0:08:10 > 0:08:11Quite a tricky one, no?
0:08:11 > 0:08:14- It's a hard one. It's for a charity. - Wide open. Definitely wide open.
0:08:16 > 0:08:19My biggest advantage this year is that I've been to the final,
0:08:19 > 0:08:22I've stood in front of the judges twice before.
0:08:22 > 0:08:26Michael may think his experience will help him beat his competitors,
0:08:26 > 0:08:29but Mark is just as determined to win.
0:08:29 > 0:08:31I think Michael and Tony should be nervous of me.
0:08:31 > 0:08:33I've definitely come down here to win this.
0:08:35 > 0:08:39What is it that you're doing, Why Did The Chicken Cross The Road?
0:08:39 > 0:08:41Erm, it's a chicken dish.
0:08:42 > 0:08:45Keeping his competition guessing, Michael prepares
0:08:45 > 0:08:49his traditional Scottish oat stuffing for his warm chicken salad.
0:08:49 > 0:08:52- Hi.- This is your skirr-lie! There's no herbs in there?
0:08:52 > 0:08:54Yes, there's some thyme in here.
0:08:54 > 0:08:56So this is the oatmeal, the onions, cooked very slowly,
0:08:56 > 0:08:59a little bit of chicken and cream to bind it.
0:08:59 > 0:09:03I've eaten your food before, Michael, I'm expecting great things.
0:09:03 > 0:09:05- No pressure, then!- No pressure!
0:09:11 > 0:09:14Michael knows he can't afford to lose this year,
0:09:14 > 0:09:16so is pushing every boundary
0:09:16 > 0:09:19and combining his love of Scottish produce
0:09:19 > 0:09:21with a side order of dark humour.
0:09:21 > 0:09:24You know, the best comedy has you on the edge of your seat,
0:09:24 > 0:09:27and that's what I want my food to do.
0:09:27 > 0:09:31But to make sure his punchlines hit the spot, he's road-testing
0:09:31 > 0:09:35his starter on his toughest critics, his daughter Margot and son Oscar.
0:09:35 > 0:09:37Going for a walk. Come on.
0:09:37 > 0:09:39Living and working on Skye,
0:09:39 > 0:09:44we have get to have access to the wilderness all the time.
0:09:44 > 0:09:46This looks like a good spot for a picnic.
0:09:46 > 0:09:48Shall we light a fire and try some of the chicken
0:09:48 > 0:09:50I'm going to cook for this competition as a starter?
0:09:50 > 0:09:53- Why did the chicken cross the road? - To get to the other side?
0:09:53 > 0:09:55No, it was going to the banquet!
0:09:57 > 0:10:00What does the chicken say?
0:10:00 > 0:10:03Bwaark, bwaark, bwaark!
0:10:03 > 0:10:05HE IMITATES A CHICKEN
0:10:06 > 0:10:08Is this dish good enough for the banquet?
0:10:08 > 0:10:10(BOTH): Yeah!
0:10:10 > 0:10:14- Well, what you laughing for, then? - It's Comic Relief!- Oh, OK!
0:10:17 > 0:10:20Risk-taker Tony's controversially attempting to reinvent
0:10:20 > 0:10:24the processed meat, Spam, for his take on a packed lunch.
0:10:24 > 0:10:28A choice of meat his competitors find surprising.
0:10:28 > 0:10:30So your spiced ham, Tony. What's that?
0:10:31 > 0:10:35Spiced and flavoured ham, yes. Horrible for loads of folk.
0:10:35 > 0:10:37But this is going to be a bit nicer, a bit funny.
0:10:37 > 0:10:40Takes you back, that happy memories. Fun, wittiness,
0:10:40 > 0:10:43always goes back to family memories when you were younger.
0:10:43 > 0:10:44So this is one of mine.
0:10:45 > 0:10:50I remember as a child, eating processed ham or processed meat,
0:10:50 > 0:10:53and it was never a great memory, I've got to be honest with you.
0:10:55 > 0:10:59After over a decade rising high in the Edinburgh restaurant scene,
0:10:59 > 0:11:02Tony has recently made a big decision about his future.
0:11:02 > 0:11:06So we've closed Oloroso after 11 years. Time to move on.
0:11:06 > 0:11:09And I think now's the time to try something new.
0:11:09 > 0:11:12He's planning a new pop-up restaurant concept
0:11:12 > 0:11:16with fellow chef Kenny Coltman, at his deli and restaurant in Peebles.
0:11:16 > 0:11:19- We'll go for the beef for the main course.- Yeah.
0:11:19 > 0:11:21And he's gained valuable time with his family,
0:11:21 > 0:11:24who are a constant inspiration for his cooking.
0:11:24 > 0:11:26So the menu this year,
0:11:26 > 0:11:30a lot of help from my kids, my biggest critics and supporters.
0:11:30 > 0:11:33I've had a lot more time to come up with ideas,
0:11:33 > 0:11:35so I really want to get to the banquet with these dishes
0:11:35 > 0:11:38because it's a family effort this time.
0:11:38 > 0:11:42If the judges don't get my sense of humour, shame on them!
0:11:45 > 0:11:48Back in the kitchen, Tony's making the brioche dough
0:11:48 > 0:11:50for his take on a packed lunch,
0:11:50 > 0:11:52but it's his family-made packaging
0:11:52 > 0:11:55that has caught veteran Angela's eye.
0:11:55 > 0:11:58Ah, these look nifty! Very good, who made those for you?
0:11:58 > 0:12:00My kiddies.
0:12:00 > 0:12:03It was a lot of things that the kids got involved in.
0:12:03 > 0:12:05What you mean, your kids? YOUR kids?
0:12:05 > 0:12:07My children, I know, I look so young, yes?!
0:12:07 > 0:12:11You could start your own company, with your family producing.
0:12:11 > 0:12:14There seems to be a lot of gimmicks going on, a lot of presentation.
0:12:14 > 0:12:17I just hope what he's presenting is as good as all the packaging.
0:12:17 > 0:12:23So Angela's worried Tony's in danger of delivering style over substance.
0:12:23 > 0:12:26Technical chef Mark is taking a different tack.
0:12:26 > 0:12:28Mark, are you the straight man today, then?
0:12:30 > 0:12:34What's funny about my dish is the whole presentation of it.
0:12:34 > 0:12:36The food is still a very serious plate of food
0:12:36 > 0:12:39but it's been surrounded by laughter.
0:12:39 > 0:12:44Mark's relying on molecular techniques to gain vital points.
0:12:44 > 0:12:46So this is the meringue, Mark, yeah?
0:12:46 > 0:12:50- This is the carrot meringue. - How did you make that?
0:12:50 > 0:12:53It's carrot juice, then it's whipped with a product called high foamer.
0:12:53 > 0:12:56It's pure carrot juice. There's no egg white in it.
0:12:56 > 0:12:58- Can I try it? - Of course you can, yeah.
0:12:58 > 0:13:01It surprisingly does taste of carrot. I didn't think it would.
0:13:01 > 0:13:04Yeah, it's just pure, you know, juiced carrots.
0:13:07 > 0:13:13Having lost early on last year, Mark has had to think very hard about the challenges of this year's brief.
0:13:13 > 0:13:16I'm not about gimmicks, I'm not about deliberately making
0:13:16 > 0:13:22people laugh, so it's been a very tough challenge.
0:13:22 > 0:13:26Instead, Mark's focused on making his flavours and ingredients sparkle.
0:13:26 > 0:13:30I think for this year's challenge I've made the food fun, interactive,
0:13:30 > 0:13:33but it was the pure food that I was looking at first
0:13:33 > 0:13:35and then trying to put a twist on it.
0:13:35 > 0:13:38So being produce-led is quite important to me.
0:13:38 > 0:13:43For his starter, he knew local farmer Jamie Hope had just what he was looking for.
0:13:43 > 0:13:44So what I'm after, Jamie,
0:13:44 > 0:13:47is some fantastic, really tender, really juicy carrots.
0:13:47 > 0:13:50Yeah, mate, you certainly came to the right place.
0:13:52 > 0:13:54These look great.
0:13:54 > 0:13:56Yeah, fantastic. You can't get any fresher than that!
0:13:56 > 0:14:00So what will Jamie make of Mark's unconventional carrot meringues?
0:14:00 > 0:14:02Try, dig in and let me know what you think.
0:14:05 > 0:14:06It's a carrot meringue.
0:14:06 > 0:14:08Mmm, yeah, very tasty.
0:14:08 > 0:14:12So this year's challenge is all about making the food witty, fun,
0:14:12 > 0:14:16I think for this year's competition brief, I think I'm there with it.
0:14:19 > 0:14:21Back in the kitchen,
0:14:21 > 0:14:25Michael has spotted a potential chink in his competitors' armour.
0:14:25 > 0:14:26You know it's always tricky
0:14:26 > 0:14:29when one of your opponents is doing a similar dish to you.
0:14:29 > 0:14:32My dish is rabbit terrine, Tony's doing his brawn,
0:14:32 > 0:14:35very similar, that might work in one's favour and not in the other,
0:14:35 > 0:14:37but hopefully it should maybe work in my favour.
0:14:38 > 0:14:41Mark's confited his carrots and shallots in butter,
0:14:41 > 0:14:43and shredded the cooked rabbit meat,
0:14:43 > 0:14:45before starting to layer his terrine.
0:14:45 > 0:14:47So what's that, that's all the leg and stuff?
0:14:47 > 0:14:49This is the leg, the belly.
0:14:49 > 0:14:51I've got the loin, roasted the loin,
0:14:51 > 0:14:55and then I'm going to press it into the terrine mould
0:14:55 > 0:14:56but with no Parma ham, or...
0:14:56 > 0:14:58Quite risky, that it's going to set in time.
0:15:00 > 0:15:02And how is it going to set, more importantly?
0:15:02 > 0:15:04Just with a little bit of jus.
0:15:04 > 0:15:05OK.
0:15:05 > 0:15:08Fingers crossed it sets lovely - that's all I'm saying.
0:15:13 > 0:15:18Tony's packing his controversial Spam-inspired spiced ham into tins,
0:15:18 > 0:15:19but there's a problem.
0:15:19 > 0:15:22- Ah,- BLEEP!
0:15:26 > 0:15:29- That's- BLEEP-ed,- man!- BLEEP!- Oh!
0:15:31 > 0:15:34He needs the cooking stock from his meat to set the ham,
0:15:34 > 0:15:36but it's been accidentally thrown away.
0:15:36 > 0:15:38BLEEP!
0:15:50 > 0:15:54I've lost my spiced, clarified stock for the dish
0:15:54 > 0:15:57which is a big setback.
0:15:57 > 0:16:01His only option is to make another one from scratch.
0:16:01 > 0:16:03Tony? What's happened, brother?
0:16:03 > 0:16:06Your stock's gone into the big, black bin, has it?
0:16:06 > 0:16:10Well, the big plughole, you know what I mean? Stage left!
0:16:10 > 0:16:12Keep a sense of humour about things.
0:16:12 > 0:16:17That's it. # Always look on the bright side of life! #
0:16:19 > 0:16:22Joker Tony's sense of humour is still intact,
0:16:22 > 0:16:24but veteran Angela is less amused.
0:16:24 > 0:16:27All right, Tony? It's a serious competition.
0:16:27 > 0:16:30I know we're sort of joking around and stuff, but, you know...
0:16:30 > 0:16:33- I know it is.... - You're on top of it? OK. All right.
0:16:35 > 0:16:38With Angela's warning hanging in the air,
0:16:38 > 0:16:41Tony can only hope he can pull his dish back. Fortunately for him,
0:16:41 > 0:16:45it's Michael who's first to the pass with his warm chicken salad.
0:16:45 > 0:16:48What's the time?
0:16:48 > 0:16:50We're going now, yeah?
0:16:50 > 0:16:52He's made a set soft cheese cream,
0:16:52 > 0:16:56which he cuts it into blocks to form road markings on his serving slate.
0:16:57 > 0:16:59Before adding sauteed kale,
0:16:59 > 0:17:02a splattering of carrot and beetroot puree
0:17:02 > 0:17:06the stuffed chicken thigh, confit wing and Chanterelle mushrooms.
0:17:08 > 0:17:11He finishes with shredded pickled carrot,
0:17:11 > 0:17:12a feather for dramatic effect,
0:17:12 > 0:17:17and to complete the joke, Michael's even added sound effects.
0:17:17 > 0:17:18CHICKEN NOISES
0:17:20 > 0:17:24CAR BRAKING AND CRASHING, SIRENS
0:17:25 > 0:17:26So it was "splat!"
0:17:26 > 0:17:29The chicken didn't quite make it all the way across.
0:17:29 > 0:17:32Is this supposed to be the insides of the chicken?
0:17:32 > 0:17:34- It can be whatever you want it to be.- OK.
0:17:34 > 0:17:36It's up to your own imagination.
0:17:36 > 0:17:39Let's see if we get a bellyful of laughs with this one. Ready?
0:17:39 > 0:17:40Let's go.
0:17:46 > 0:17:49Bon appetit. Do you think this dish has fulfilled your brief
0:17:49 > 0:17:52of bringing amusement to the eye and making people laugh?
0:17:53 > 0:17:57I think so. I think, it's visually... It captures your imagination.
0:17:57 > 0:17:59Why did the chicken cross the road?
0:17:59 > 0:18:00One of life's great mysteries.
0:18:00 > 0:18:02Do you think it fills the brief?
0:18:02 > 0:18:06Oh, definitely. Puts a smile on your face, mate.
0:18:06 > 0:18:09Do you think it's got enough texture? Different textures and components?
0:18:09 > 0:18:11I hope so.
0:18:11 > 0:18:15The pickle has obviously got a crunch.
0:18:15 > 0:18:17There's the softness of the chicken,
0:18:17 > 0:18:19the confit has got a nice crispness to it.
0:18:19 > 0:18:22The cream, hopefully that's warmed through, that kind of melts.
0:18:22 > 0:18:26Has the agar set the cream to the right consistency for you?
0:18:26 > 0:18:28I think so, yes.
0:18:30 > 0:18:31It's so good.
0:18:31 > 0:18:35And the kale, again, lovely.
0:18:35 > 0:18:38I don't know if the kale adds anything to it.
0:18:38 > 0:18:41Unless the chicken was with the kale, it was going to a dance.
0:18:41 > 0:18:45You know what I mean? A kale-eidh!
0:18:45 > 0:18:47Skirlie's the right texture and seasoning for you?
0:18:47 > 0:18:49It could've been slightly moister.
0:18:49 > 0:18:52It's a little bit, not as moist as I would've liked.
0:18:52 > 0:18:55- That's too much oats in it? - Possibly, yeah.- OK.
0:18:55 > 0:18:58So there's a lot going on with your plate. Do you think
0:18:58 > 0:19:01that's going to be difficult to replicate at the banquet?
0:19:01 > 0:19:03It's pushing it, but that's what you have to do
0:19:03 > 0:19:04with the Great British Menu.
0:19:04 > 0:19:07Scaling that up AND keeping it warm AND serving it
0:19:07 > 0:19:11at the correct temperature, it's not going to be easy.
0:19:11 > 0:19:13I don't know if it's do-able.
0:19:14 > 0:19:16Phew, that was a tough one.
0:19:16 > 0:19:18Starter's always pretty hardcore
0:19:18 > 0:19:21but to be first up is really putting the pressure on.
0:19:23 > 0:19:27Tony still has a lot to do on his Spam-inspired packed lunch.
0:19:27 > 0:19:30He leaves his brioche dough to rise,
0:19:30 > 0:19:34whilst he tops his tins of terrine with toasted hazelnuts,
0:19:34 > 0:19:36pickled girolles and his new batch of spiced stock.
0:19:36 > 0:19:38How long do you think they're going to set?
0:19:38 > 0:19:40Shouldn't take long. About ten minutes.
0:19:40 > 0:19:43I'm worried about my brioche. It's not rising.
0:19:43 > 0:19:45It's a ten-hour process overnight.
0:19:45 > 0:19:48Just in the second prove, and it's a bit...
0:19:49 > 0:19:52Tony can only hope he pulls his dish together in time.
0:19:54 > 0:19:58Mark unrolls his rabbit terrine and he's ready to serve.
0:19:58 > 0:19:59Perfect.
0:19:59 > 0:20:01He slices it lengthways
0:20:01 > 0:20:04and adds some gingerbread muffin,
0:20:04 > 0:20:06cubes of tomato jelly,
0:20:06 > 0:20:09roasted hazelnuts and parsley mayonnaise.
0:20:10 > 0:20:12He finishes with a confit carrot
0:20:12 > 0:20:15and his unusual eggless carrot meringues,
0:20:15 > 0:20:18before revealing his witty presentation.
0:20:20 > 0:20:22Squeeze my nose, would you?
0:20:22 > 0:20:26CANNED LAUGHTER
0:20:26 > 0:20:27ANGELA LAUGHS
0:20:27 > 0:20:30So, this is about what it tastes like!
0:20:30 > 0:20:34- Ready, boys?- All right, Mark?
0:20:38 > 0:20:43Explain where the link is between the cookery book and the dish.
0:20:43 > 0:20:46Making people laugh and walking into a banquet hall
0:20:46 > 0:20:50with an armful of over-sized cookbooks, that laugh.
0:20:51 > 0:20:55And then putting the dish in the cookbook - that's the connection.
0:20:55 > 0:20:58Very contemporary presentation, isn't it?
0:20:58 > 0:21:00that's Marks' style, definitely.
0:21:00 > 0:21:02Once you take away the book, once it's out of there,
0:21:02 > 0:21:03it's a restaurant dish.
0:21:03 > 0:21:06Consistency of terrine you're happy with? Not too dry?
0:21:06 > 0:21:08Not too soft or anything?
0:21:08 > 0:21:11No, I think it's great because it's not too cold
0:21:11 > 0:21:12and it's moist enough, it's held,
0:21:12 > 0:21:16because obviously if it was too dry, it would just collapse and crumble.
0:21:16 > 0:21:17Yeah.
0:21:17 > 0:21:21The tomato jelly, you're happy with? Got enough flavour in there,
0:21:21 > 0:21:22seasoning, intensity?
0:21:22 > 0:21:25I think the acidity cuts through the fattiness of the terrine.
0:21:25 > 0:21:27I think it works well.
0:21:27 > 0:21:29What d'you think of the terrine?
0:21:29 > 0:21:30I think the terrine's good.
0:21:30 > 0:21:34Definitely, there's a lot of work in it. Maybe slightly under-seasoned.
0:21:34 > 0:21:36It needs some acidity.
0:21:36 > 0:21:39I think the tomato jelly's meant to give it acidity, but it's not there.
0:21:39 > 0:21:41So, the meringue, did the flavour and texture
0:21:41 > 0:21:42turn out as you wanted it?
0:21:42 > 0:21:45you had the full carrot flavour and the crispiness of the meringue?
0:21:45 > 0:21:48Carrot, well, it marries well with it, there's carrots through it,
0:21:48 > 0:21:51it's a nice texture.
0:21:53 > 0:21:54That's a new one on me.
0:21:54 > 0:21:57Coats your tongue, eh? Whatever it is that's in it.
0:21:57 > 0:21:58- It's a little bit...- Chemically.
0:21:58 > 0:22:01Yeah, it's a little bit chemically.
0:22:01 > 0:22:03Feel it'll put you in front of the other two?
0:22:03 > 0:22:05Oh, I'm biased, so, yeah!
0:22:07 > 0:22:10Erm, first course down, obviously massively important.
0:22:10 > 0:22:13Scored the lowest last year in the starter.
0:22:13 > 0:22:17Need to get a really good starter this week.
0:22:17 > 0:22:20In the kitchen, Tony's finishing off his Spam-inspired packed lunch
0:22:20 > 0:22:24and the presentation is starting to take shape.
0:22:24 > 0:22:26He adds the lids to his tins of spiced pork
0:22:26 > 0:22:30and transfers his apple sauce into tubes before sealing.
0:22:30 > 0:22:33What's this thing you're putting it in?
0:22:33 > 0:22:36Oh, it's tubes?! Oh, right, like toothpaste?
0:22:37 > 0:22:40He checks his brioche rolls.
0:22:40 > 0:22:44- How's the brioches going, Tony? They look cracking.- Yeah, lovely.
0:22:44 > 0:22:47And packs his brown paper lunch bags before turning on
0:22:47 > 0:22:51his musical homage to the masters of comedy, Monty Python.
0:22:51 > 0:22:54MUSIC: "SPAM SONG" MONTY PYTHON
0:22:56 > 0:23:03# Spam! Spam! Spam! Spam! #
0:23:06 > 0:23:07Spam!?
0:23:07 > 0:23:10- So this is our little... - Packed lunch?
0:23:10 > 0:23:13Our little packed lunch. Oh, Hamming It Up! So people get to have that.
0:23:13 > 0:23:15I'm guessing our apple sauce is in our Apple-icious.
0:23:15 > 0:23:20- Let's hope it's not all packaging. Come on you, let's go.- OK.
0:23:26 > 0:23:29People can lift it up, have a look at it, have a giggle.
0:23:29 > 0:23:32And do you think the presentation, with the paper bag,
0:23:32 > 0:23:35- is really fit for a banquet? - Spot-on!
0:23:35 > 0:23:38Right, well, proof is, though, what it tastes like.
0:23:38 > 0:23:40What does it say on it?
0:23:40 > 0:23:43"Hamming it up." Clever. Very, very clever.
0:23:43 > 0:23:47- Taste-wise, everything's there? - A little bit more pepper.
0:23:47 > 0:23:50- You'd get more pepper in there? - A little bit more pepper.
0:23:50 > 0:23:52And consistency-wise, you don't think it's too soft?
0:23:52 > 0:23:54That was what you were looking for?
0:23:54 > 0:23:58That's what I'm looking for, because you've got the hazelnuts in there.
0:23:58 > 0:24:00This is all interactive, isn't it?
0:24:00 > 0:24:02It's good fun.
0:24:02 > 0:24:06This is quite tart, isn't it? It's got a little bit of acidity.
0:24:06 > 0:24:08It needs the apple around it.
0:24:08 > 0:24:12Yeah, I think it's too acidic, without the apple sauce, but...
0:24:12 > 0:24:14I love the idea, it's a great idea.
0:24:15 > 0:24:20And what about the puree, obviously, out of a tube like that?
0:24:20 > 0:24:22Sweet enough, sour enough for you?
0:24:22 > 0:24:26Because it's got the girolles in, it sweetens that as well.
0:24:26 > 0:24:27I didn't want it too sharp.
0:24:27 > 0:24:29Thing is, can it give you the edge over the other two?
0:24:29 > 0:24:30Er...
0:24:32 > 0:24:34What would you give it out of ten?
0:24:34 > 0:24:36I would say, seven?
0:24:36 > 0:24:39Interesting.
0:24:39 > 0:24:40Six!
0:24:42 > 0:24:45Well, that was a relief, getting it out the way.
0:24:45 > 0:24:47Felt it went well, got Angela laughing.
0:24:51 > 0:24:54This is the hardest part, waiting for the scores.
0:24:54 > 0:24:56I think if you get off to a good start for the week
0:24:56 > 0:24:59it helps with the confidence. I had a terrible start last year
0:24:59 > 0:25:04and that's why this year, hopefully, I don't want to repeat that, so...
0:25:04 > 0:25:06It's one of these things.
0:25:06 > 0:25:09If you get a low score it does knock your mind down.
0:25:09 > 0:25:12Don't second-guess it. Just concentrate on the job in hand.
0:25:12 > 0:25:16- Do what you do.- Take it on the chin, move on to the next course.
0:25:23 > 0:25:28So Michael, for you, Why Did The Chicken Cross The Road?
0:25:28 > 0:25:30It was a delicious-tasting dish.
0:25:30 > 0:25:34Take away all the amusement, it was a great chicken salad dish.
0:25:34 > 0:25:36I liked the beetroot and the carrot,
0:25:36 > 0:25:38and the way you crossed the flavours there.
0:25:38 > 0:25:39They worked very well.
0:25:40 > 0:25:42I'd never tasted skirlie before.
0:25:42 > 0:25:46And although I enjoyed it, I thought it was a little bit dry.
0:25:47 > 0:25:50And realistically, are you going to pull it off?
0:25:50 > 0:25:51A lot going on for that plate,
0:25:51 > 0:25:54to keep it all warm and to get it out there.
0:25:56 > 0:26:00Mark, your pressed rabbit. I'm sure you'll end up with that noise,
0:26:00 > 0:26:04wanting to throw that book at someone, but it was fun.
0:26:04 > 0:26:06I wasn't sure about your carrot meringue at first,
0:26:06 > 0:26:08thought you'd gone a gimmick too far,
0:26:08 > 0:26:11but actually it tasted of carrot and it was nice.
0:26:11 > 0:26:15Personally though, I think, the terrine, you needed more chunkiness.
0:26:15 > 0:26:17You'd ripped the rabbit apart too much.
0:26:17 > 0:26:20I thought too many ingredients on the plate.
0:26:20 > 0:26:22I don't think you need the tomato.
0:26:25 > 0:26:28So Tony, your Hamming It Up.
0:26:28 > 0:26:30You've thoughtfully presented it.
0:26:30 > 0:26:32It really did make me laugh.
0:26:32 > 0:26:35I mean, you make me laugh, you're very funny.
0:26:35 > 0:26:38And your apple puree I liked, it had a great sharpness
0:26:38 > 0:26:40and a touch of sweetness at the end.
0:26:41 > 0:26:43And I think the meat, generally,
0:26:43 > 0:26:45could have all had a little bit more spice.
0:26:45 > 0:26:49You know, it was a good dish, but it wasn't excellent.
0:26:49 > 0:26:51I don't think it was dazzling,
0:26:51 > 0:26:54I don't think it was, gastronomically, a big feat.
0:26:55 > 0:26:56So.
0:26:56 > 0:27:02Michael. For your "Why Did The Chicken Cross The Road?"
0:27:02 > 0:27:05I'm going to give you...
0:27:05 > 0:27:06A seven.
0:27:10 > 0:27:16For Mark, for your pressed terrine, I'm going to give you a five.
0:27:18 > 0:27:23Tony, for your Hamming It Up...
0:27:23 > 0:27:25I'm going to give you a five.
0:27:26 > 0:27:28Thank you.
0:27:29 > 0:27:32Well, that's tough, eh?
0:27:32 > 0:27:34Yeah.
0:27:34 > 0:27:36Really didn't think the dish deserved five.
0:27:36 > 0:27:38I would have scored it higher.
0:27:38 > 0:27:41But, you just don't know.
0:27:41 > 0:27:43I got the same score as Mark.
0:27:43 > 0:27:45I'd have been really annoyed if it was less.
0:27:47 > 0:27:49I've got a two-point lead after the starter.
0:27:49 > 0:27:51is that one step nearer to Friday?
0:27:51 > 0:27:53I can't afford to think about that just now
0:27:53 > 0:27:56because I need to stay super-focused for the fish course
0:27:56 > 0:27:57just to maintain that lead.
0:27:59 > 0:28:01All the chefs taking part in the series
0:28:01 > 0:28:03are doing their bit for Comic Relief,
0:28:03 > 0:28:05by taking part in Menu Relief,
0:28:05 > 0:28:09along with hundreds of other restaurants all over the country.
0:28:09 > 0:28:11Go to:
0:28:11 > 0:28:14to find out more or to learn how to get involved.
0:28:15 > 0:28:19Tomorrow, the competition continues with the fish course.
0:28:19 > 0:28:21Joker Tony is back on form...
0:28:21 > 0:28:23Hello, lads, do yous need a hand?!
0:28:24 > 0:28:27But has he gone too far?
0:28:27 > 0:28:28I think it's dangerous.
0:28:28 > 0:28:31You are mad as a box of frogs, Tony, Tony, you really are.
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd