0:00:02 > 0:00:06The competition continues on Great British Menu.
0:00:06 > 0:00:07- You're up first?- Yeah.
0:00:07 > 0:00:09Three of Scotland's most talented chefs,
0:00:09 > 0:00:12Michael Smith, Tony Singh
0:00:12 > 0:00:13and Mark Greenaway,
0:00:13 > 0:00:17are striving to create culinary masterpieces with a sense of humour.
0:00:17 > 0:00:19DONALD DUCK IMPRESSION
0:00:19 > 0:00:20LAUGHTER
0:00:20 > 0:00:23For the chance to cook at a special banquet
0:00:23 > 0:00:26celebrating 25 years of Red Nose Day.
0:00:26 > 0:00:28They've all tried and failed before...
0:00:28 > 0:00:30There hasn't been a Scotsman at the banquet for a long time.
0:00:30 > 0:00:33...and can't afford to lose this time.
0:00:33 > 0:00:35Who said we were friends? I want to get through this time.
0:00:35 > 0:00:39Yesterday was the starter and joker Tony was quick with the gags.
0:00:39 > 0:00:44- Mark's bling!- There's nothing bling about me.- No, you're bling.
0:00:44 > 0:00:45..but came unstuck with his dish.
0:00:45 > 0:00:48I'm worried about my brioche. It's not rising.
0:00:48 > 0:00:50- No, it's- BLEEP,- man, it's- BLEEP.
0:00:50 > 0:00:53There was disappointment for technically ambitious Mark...
0:00:53 > 0:00:54Too many ingredients on the plate.
0:00:54 > 0:00:57..leaving former regional champion Michael nudging ahead.
0:00:57 > 0:01:00It was a delicious tasting dish.
0:01:00 > 0:01:03Today, it's the fish course and Mark is feeling the pressure.
0:01:03 > 0:01:06Is there an oven I can use that's not at 300 degrees?
0:01:06 > 0:01:08Joker Tony's true to form.
0:01:08 > 0:01:10- Where is Tony? - I think he's the one on the right.
0:01:10 > 0:01:13Hello, lads, do youse need a hand?
0:01:13 > 0:01:14But is his DIY fish dish...
0:01:14 > 0:01:16It's not me who's cooking.
0:01:16 > 0:01:17..a joke too far?
0:01:17 > 0:01:19I think it's dangerous.
0:01:19 > 0:01:21You are mad as a box of frogs, Tony, you really are.
0:01:34 > 0:01:37This year, the chefs' challenge is to raise money, raise a smile
0:01:37 > 0:01:39and support Comic Relief.
0:01:39 > 0:01:40CHEERING
0:01:40 > 0:01:42And to entertain and delight
0:01:42 > 0:01:46- with fun, witty dishes that are gastronomic works of art.- Wow.
0:01:48 > 0:01:50They all want to get to the banquet,
0:01:50 > 0:01:54but first they have to impress a veteran of the competition,
0:01:54 > 0:01:58Michelin-starred chef Angela Hartnett MBE,
0:01:58 > 0:02:01who feels they're yet to give their best.
0:02:03 > 0:02:06All three have to really take it up a level or two,
0:02:06 > 0:02:08make sure that what you have
0:02:08 > 0:02:11is brilliant cooking and fantastic flavours.
0:02:11 > 0:02:13And no-one can afford to slip up.
0:02:13 > 0:02:16Great to have a two-point lead, I'm not going to kid around here,
0:02:16 > 0:02:19but you can't take your eye off the ball.
0:02:19 > 0:02:21It's a new day. Anything can happen.
0:02:21 > 0:02:23Michael, we're chasing you, mate.
0:02:23 > 0:02:27We've all been here before. We all know how quickly it can turn around.
0:02:28 > 0:02:31First up is current leader Michael Smith,
0:02:31 > 0:02:34whose strategy of giving Scottish classics a comedic twist
0:02:34 > 0:02:36paid off yesterday.
0:02:36 > 0:02:37It's a really good place to be,
0:02:37 > 0:02:40Two-point lead against Mark and Tony going into the fish course.
0:02:40 > 0:02:43This is my year to get all the way to the banquet.
0:02:46 > 0:02:48What are you cooking? What's the name of your dish today?
0:02:48 > 0:02:51The name of the dish, Angela, is smoky slap skink.
0:02:51 > 0:02:55- Yep.- So the Cullen skink, which is a traditional Highland soup,
0:02:55 > 0:02:58with a few tweaks, with a little bit of quirky presentation,
0:02:58 > 0:03:02just tipping a nod to the black-and-white comedy greats
0:03:02 > 0:03:03of the kind of 1920s, etc.
0:03:03 > 0:03:07- Oh, so Charlie Chaplin, Laurel and Hardy, that sort of thing?- Exactly.
0:03:07 > 0:03:08Which fishes are you going to use?
0:03:08 > 0:03:11So, I'm going to use some wonderful Arbroath smokies,
0:03:11 > 0:03:13straight from the West Coast.
0:03:13 > 0:03:16Farmed halibut, which is a wonderful new product.
0:03:16 > 0:03:19This is straight, undyed, smoked haddock.
0:03:19 > 0:03:20And what are you using oats again for?
0:03:20 > 0:03:23A little bit of oatmeal this time
0:03:23 > 0:03:27- in a black pudding kind of wafer that I'm making.- Right, OK.
0:03:27 > 0:03:29And what are you doing with the eggs there?
0:03:29 > 0:03:33I'm going to have a poached egg yolk, lightly poached
0:03:33 > 0:03:36in a little oil that has some dye in it that hopefully
0:03:36 > 0:03:41will turn the egg yolk red to be reminiscent of the red nose.
0:03:41 > 0:03:43And when you say hopefully, have you done it before?
0:03:43 > 0:03:46I have practised it. Shouldn't be a problem.
0:03:46 > 0:03:49You're ahead at the moment, you think you can maintain that?
0:03:49 > 0:03:50There is no complacency, Angela.
0:03:50 > 0:03:54Because I could just as easily slip back. You know, I'll give it my all.
0:03:54 > 0:03:57Michael's looking to maintain his lead with his homage
0:03:57 > 0:03:59to the black-and-white comedy greats.
0:03:59 > 0:04:04A twist on a classic Cullen skink, complete with an egg yolk red nose.
0:04:04 > 0:04:07Traditionally, Cullen skink is quite a humble dish.
0:04:07 > 0:04:09He's obviously taking it to another level.
0:04:09 > 0:04:13But it's a very delicate procedure with the egg yolk Michael's got -
0:04:13 > 0:04:15he's dying it so that it's bright, bright red.
0:04:15 > 0:04:18But if it bursts, if it's overcooked...
0:04:18 > 0:04:21I'm hoping he's not going to fall flat on his face.
0:04:21 > 0:04:25Next up is natural born joker Tony Singh.
0:04:25 > 0:04:28His sense of humour didn't quite hit the mark yesterday,
0:04:28 > 0:04:31but he's confident he can turn things around today.
0:04:31 > 0:04:33If I don't get a high score for the fish course,
0:04:33 > 0:04:35I'll be done up like a kipper,
0:04:35 > 0:04:38because it's funny, it's well thought through,
0:04:38 > 0:04:41it tastes great, but we'll see what Angela thinks.
0:04:43 > 0:04:45Right, tell me what your dish is going to be called, Tony.
0:04:45 > 0:04:50- It's called Maw and the mackerel. - Maw and the mackerel. What's "maw"?
0:04:50 > 0:04:53- Do you know The Broons?- No, no idea what you're talking about.
0:04:53 > 0:04:57Something from my childhood. Every Christmas, it was in my stocking.
0:04:57 > 0:05:00It's a comic strip I still read now in the Sunday Post.
0:05:00 > 0:05:04It will be all revealed in the presentation and everything.
0:05:04 > 0:05:07OK, all right, good. What's the dish involved, then? Obviously, mackerel.
0:05:07 > 0:05:09Yep. Line-caught, fantastic.
0:05:09 > 0:05:12We've got my mother-in-law's garam masala mix.
0:05:14 > 0:05:17- So you're really sort of pulling on your heritage in this one?- Yes.
0:05:17 > 0:05:19- Just going to spice the fish.- Yeah.
0:05:19 > 0:05:23It's going to be served with a small cucumber salad.
0:05:23 > 0:05:26So, what, you pan frying the mackerel or roasting them?
0:05:26 > 0:05:28This is the wow factor, it's a bit different.
0:05:28 > 0:05:31I'll use Himalayan rock salt. I don't know if you've come across it.
0:05:31 > 0:05:34You heat it up, the guests will have to cook it themselves.
0:05:34 > 0:05:35It's a stone, you heat up the stone?
0:05:35 > 0:05:38You heat up the stone, it's a block of salt,
0:05:38 > 0:05:40so it adds a bit of minerality to it as well.
0:05:40 > 0:05:43So, hold on, you said the guests are going to cook their own?
0:05:43 > 0:05:45So you're not cooking it?
0:05:45 > 0:05:47No, I'm preparing it for the guest to finish.
0:05:47 > 0:05:50I'm quite curious to see what you're going to do in two hours
0:05:50 > 0:05:53- with a bit of cucumber and mint. - I'm going to be sitting there!
0:05:53 > 0:05:55A wee little dance - excellent!
0:05:57 > 0:05:59Tony is hoping that less is more,
0:05:59 > 0:06:03with his risky DIY fish course of spiced mackerel and cucumber salad,
0:06:03 > 0:06:08inspired by his favourite Scottish comic strip character, Maw Broon.
0:06:08 > 0:06:11Tony's dish - I love all the different spices,
0:06:11 > 0:06:14I love the fact he's got his mother-in-law's mix of spices,
0:06:14 > 0:06:17he's using his heritage, but I think he's missing the brief.
0:06:17 > 0:06:19He's got to be pushing himself as a chef,
0:06:19 > 0:06:20and I don't think he is there.
0:06:22 > 0:06:24Last into the kitchen is Mark Greenaway.
0:06:24 > 0:06:27The first to leave last year's competition,
0:06:27 > 0:06:29Mark's desperate to avoid a repeat performance,
0:06:29 > 0:06:34but after a disappointing starter, he's got some ground to make up.
0:06:34 > 0:06:36I've come down to win, to get in front of the judges.
0:06:36 > 0:06:39Today is an important day, I need a good score on my fish.
0:06:41 > 0:06:44Right, so tell me the name of your dish.
0:06:44 > 0:06:48I'm doing pan-roasted halibut with clam chowder.
0:06:48 > 0:06:50A little bit of a different take on a traditional chowder.
0:06:50 > 0:06:53Right, in what sense? How is that different?
0:06:53 > 0:06:57- Well, I'm using razor clams. - What are you going to do with these?
0:06:57 > 0:07:00Freeze them down raw and then cook them from frozen.
0:07:00 > 0:07:03- Why do you do that? - That will tenderise them.
0:07:03 > 0:07:05The problem with razor clams is they can be so chewy,
0:07:05 > 0:07:06almost like rubber bands.
0:07:06 > 0:07:09I always think it's cos the chef's just overcooked it.
0:07:09 > 0:07:13- Traditionally, you would serve a chowder with crackers.- Right.
0:07:13 > 0:07:15So I'm actually going to be doing a savoury tuile.
0:07:15 > 0:07:20- Where's the comic element?- It's in the serving, as was the last one.
0:07:20 > 0:07:24- So you'll have to wait.- OK. And how are you feeling after yesterday?
0:07:24 > 0:07:27Confident. I'm only two behind Michael.
0:07:27 > 0:07:29I'm on an even peg with Tony.
0:07:29 > 0:07:32- Well, good luck, looking forward to it.- Thank you very much.
0:07:33 > 0:07:36Mark's looking to let his flavours
0:07:36 > 0:07:40and ingredients shine through with his take on clam chowder.
0:07:40 > 0:07:43His soup, I think it's quite simple, quite classical.
0:07:43 > 0:07:44But razor clams frozen?
0:07:44 > 0:07:47If you cook them correctly, it shouldn't make a difference,
0:07:47 > 0:07:50but he says it tenderises them, they're not as rubbery,
0:07:50 > 0:07:52so we wait and see.
0:07:55 > 0:07:58It's the battle of the soups,
0:07:58 > 0:08:01with Mark making his take on a chowder and Michael's Cullen skink.
0:08:01 > 0:08:05Mark is confident that cooking his razor clams from frozen
0:08:05 > 0:08:07will give his dish the edge.
0:08:07 > 0:08:10But current leader Michael's keen to find out if it's true.
0:08:12 > 0:08:15What are you worried about? Making sure you don't overcook them?
0:08:15 > 0:08:17Yeah, I froze them first, and that way it totally changes
0:08:17 > 0:08:21the texture, because otherwise they can be rubbery.
0:08:21 > 0:08:24- And this is the base for your chowder?- Yeah.- OK.
0:08:24 > 0:08:26Is chowder a Scottish name?
0:08:29 > 0:08:31'Mark and I have got very similar ingredients,
0:08:31 > 0:08:34'we're both using halibut. He's calling his chowder,'
0:08:34 > 0:08:36Obviously, that's not a Scottish term.
0:08:36 > 0:08:39I hope Angela appeals to the fact that I've given the dish
0:08:39 > 0:08:43an identity, a strong identity, of where we're representing.
0:08:43 > 0:08:46And Mark's isn't the only dish under scrutiny.
0:08:46 > 0:08:49What's this, you been retiling the floor?
0:08:49 > 0:08:52No, no, it's Himalayan rock salt. The fish is getting cooked on this.
0:08:52 > 0:08:54The fish is getting cooked directly on there?
0:08:54 > 0:08:57- And you've done this before?- No, first time.- This is the first time?
0:08:57 > 0:09:00- First time. I need to get in. - How long does it have to be in there?
0:09:00 > 0:09:03- As long as possible.- How long have you got?- Not enough time.
0:09:04 > 0:09:08'Asking the guests to cook it themselves, anything can happen.'
0:09:08 > 0:09:10And you've not got that control over how it's cooked.
0:09:10 > 0:09:13So it could be undercooked, it could be overcooked.
0:09:13 > 0:09:14It's a massive risk I wouldn't take.
0:09:17 > 0:09:19As well competing to cook at the banquet, all of the chefs
0:09:19 > 0:09:24are doing their bit to raise some much-needed cash for Comic Relief.
0:09:24 > 0:09:29I had a fantastic time fundraising. I learnt how to Highland dance.
0:09:29 > 0:09:31Scottish country dance.
0:09:31 > 0:09:34I reckon I would pay money to see you Scottish dance.
0:09:34 > 0:09:37- I think that would be hilarious. - A tenner.- Done.- OK.
0:09:37 > 0:09:40I'd pay 20 quid to make sure you stopped pretty quickly.
0:09:40 > 0:09:42LAUGHTER
0:09:45 > 0:09:47Risk-taker Tony is putting his neck on the line
0:09:47 > 0:09:49with his DIY fish course,
0:09:49 > 0:09:53and swapping his apron for dancing shoes was just another gamble
0:09:53 > 0:09:54he was willing to take.
0:09:54 > 0:09:57I've done lots of fundraising in the past for charities.
0:09:57 > 0:09:59But for Comic Relief, it's really close to my heart.
0:09:59 > 0:10:02It's very worthwhile, because they do help a lot of people
0:10:02 > 0:10:03at home and abroad.
0:10:03 > 0:10:06Tony wanted to make sure his fund-raising challenge
0:10:06 > 0:10:09brought in the laughs as well as some cash,
0:10:09 > 0:10:13so roped in fellow Scot and stand-up comedian Fred MacAulay.
0:10:13 > 0:10:16We speak English, it's an old Scottish habit of ours.
0:10:16 > 0:10:18LAUGHTER
0:10:18 > 0:10:22We always speak the language of our most recent oppressor.
0:10:23 > 0:10:25A big supporter of Comic Relief,
0:10:25 > 0:10:29Fred was happy to help, so Tony tracked him down at Radio Scotland
0:10:29 > 0:10:32in Glasgow, where he presents a daily show.
0:10:32 > 0:10:34..Tuesday, half past eleven...
0:10:34 > 0:10:37- How's it going?- All right, how are you?- A bit nervous.
0:10:37 > 0:10:42I'm guessing from the door and the noise, it's not cookery.
0:10:42 > 0:10:44We're going to have to work for our supper,
0:10:44 > 0:10:46- be taught how to do some country dancing.- Scottish country dancing?
0:10:46 > 0:10:50- Scottish country dancing. - The feet are away already!
0:10:50 > 0:10:52I'm guessing it's in my blood, but I've never done it before,
0:10:52 > 0:10:54apart from schooldays.
0:10:54 > 0:10:57But what it was more than anything else at school was an early lesson
0:10:57 > 0:11:00in rejection. Maybe we should strike a deal.
0:11:00 > 0:11:03- Right.- If I can get you getting laughs out of the public,
0:11:03 > 0:11:05you can teach me or, no, just feed me.
0:11:05 > 0:11:07- I'll feed you.- Feed me. - Done.- All right.
0:11:07 > 0:11:11- OK, we'll put a smile on some faces and raise some cash.- Definitely.
0:11:11 > 0:11:13But first, the torture.
0:11:13 > 0:11:15SCOTTISH DANCING MUSIC
0:11:22 > 0:11:25- Today, we're going to dance good hearty Glasgow.- OK.
0:11:25 > 0:11:30- Something like that, is it? - Similar. We have three beats.
0:11:30 > 0:11:33Right, left, right, left.
0:11:33 > 0:11:37And step mark time. Step mark time.
0:11:37 > 0:11:42Step mark time. And let's go with the music.
0:11:49 > 0:11:53Tony? Tony, you don't need me for laughs, you're going to get plenty.
0:11:53 > 0:11:55- But they're laughing at me.- Plenty!
0:11:55 > 0:11:57They say the world's a stage, and I'm a player.
0:11:57 > 0:12:01I cannot wait to go and start dancing, shuffling my feet,
0:12:01 > 0:12:03a bit of the razzmatazz. Let's get out there.
0:12:03 > 0:12:06But before they unleash their dance moves on the people of Glasgow,
0:12:06 > 0:12:09Tony wanted to see if his fish course hit the spot with Fred.
0:12:09 > 0:12:11So we've got some mackerel there.
0:12:11 > 0:12:17Lightly spiced with a cucumber salad, with mint and coriander.
0:12:17 > 0:12:19- Have a taste.- OK.
0:12:21 > 0:12:23Mmm.
0:12:24 > 0:12:26Genius. Good work, Tony.
0:12:26 > 0:12:29I would eat more, but I've got some dancing to do.
0:12:29 > 0:12:32We need to be light on our feet. Let's go, twinkly toes away.
0:12:33 > 0:12:36- PA:- Good afternoon, shoppers. Come along and see Tony Singh
0:12:36 > 0:12:40and Fred MacAulay's Scottish country dancing for Comic Relief.
0:12:40 > 0:12:42APPLAUSE
0:12:52 > 0:12:58- Thank you very much.- Oh, man!- Good man. They've taught me how to dance.
0:12:58 > 0:13:02If I can do this, I can do anything. Michael and Mark better watch out.
0:13:02 > 0:13:04- I'm going to win.- See you.
0:13:10 > 0:13:12Kilt off and chef whites firmly back on,
0:13:12 > 0:13:15Tony is now making the marinade for his mackerel.
0:13:15 > 0:13:18And your mother-in-law's spice mix went in there?
0:13:18 > 0:13:20- Well, my mum's chilly mix. - Your mum's chilly mix.
0:13:20 > 0:13:24- My mother-in-law's garam masala. - Oh, competing! That's cheeky.
0:13:24 > 0:13:27- Very good, very good. - Can I try a bit? Is it very hot?
0:13:27 > 0:13:29It's got a bit of bite to it.
0:13:35 > 0:13:38But the fish is only going to be in there for an hour, hour and a bit.
0:13:38 > 0:13:40Well, all right, wait and see then.
0:13:40 > 0:13:44With such a simple dish, Tony can't afford any mistakes.
0:13:44 > 0:13:47Current leader Michael's looking to stay ahead
0:13:47 > 0:13:49with his take on Cullen skink.
0:13:49 > 0:13:53He's hoping to take this traditional Scottish soup to the next level,
0:13:53 > 0:13:57with a delicate egg yolk confited in oil and red food colouring.
0:13:57 > 0:14:00A tricky process he has to get right.
0:14:00 > 0:14:03What's the idea behind the red oil?
0:14:03 > 0:14:07To give the egg yolk the appearance of, like, the Comic Relief red nose.
0:14:07 > 0:14:11- Oh, right, OK, cool.- And the "yolk's on you" kind of thing!
0:14:11 > 0:14:12LAUGHTER
0:14:14 > 0:14:17But veteran Angela's not convinced.
0:14:17 > 0:14:19You'll be able to do that for 80 people?
0:14:19 > 0:14:23- Yeah, I've been practising, I can do it for 200.- Rubbish!
0:14:24 > 0:14:27Tony, on the other hand, is gambling on a less-is-more approach -
0:14:27 > 0:14:30he's preparing the cucumber for his salad accompaniment.
0:14:30 > 0:14:33Are you freezing them first, or are you just going to...?
0:14:33 > 0:14:35- Freezing them? What does that do? - It draws out all the water.
0:14:35 > 0:14:39It will make them really super crunchy and bright green.
0:14:39 > 0:14:42- I might give it a try. It'll work, you're not- BLEEP- me?
0:14:42 > 0:14:45I'm helping you, we've got the same score.
0:14:46 > 0:14:49Either that, Tony, or I'm trying to stitch you up. One of the two.
0:14:49 > 0:14:52I'll find out. I've got a very big sharp knife, if you stitch me up.
0:14:53 > 0:14:56With only two elements to prepare,
0:14:56 > 0:14:59Tony has plenty of time to put Mark's suggestion to the test.
0:14:59 > 0:15:02Will you get the blast chiller on freeze, for me, please?
0:15:05 > 0:15:09Mark, however, has taken his eye off the ball with his own dish.
0:15:13 > 0:15:16Bacon has gone too far due to the fact the oven
0:15:16 > 0:15:21was at 300 for Tony's salt blocks. I didn't realise, so...
0:15:21 > 0:15:24Is there an oven I can use that's not at 300 degrees?
0:15:24 > 0:15:27But with plate up fast approaching,
0:15:27 > 0:15:29Mark's not the only one who needs the oven.
0:15:29 > 0:15:31Are you doing your egg yolks in the oven?
0:15:31 > 0:15:34- I need to use it, yes.- What temperature you needing it at?
0:15:34 > 0:15:38- 50.- Well, I'm up first, so... - You're up first?- Yeah.
0:15:38 > 0:15:40With Mark and Michael making similar dishes,
0:15:40 > 0:15:42the tension is beginning to show.
0:15:44 > 0:15:47Tony, however, is taking a more relaxed approach.
0:15:48 > 0:15:50- You all right, Tony?- Yes.
0:15:50 > 0:15:53So what else have you got to do?
0:15:53 > 0:15:56- You're done?- Yeah. It's not me that's cooking.
0:15:56 > 0:15:58If I put you through and you get 10 out of 10,
0:15:58 > 0:16:00effectively I've got 10 out of 10, because I'm cooking it.
0:16:00 > 0:16:02I mean, really!
0:16:02 > 0:16:05Tony standing over there eating biscuits
0:16:05 > 0:16:06and I'm running about mental.
0:16:06 > 0:16:10There's something wrong with this. Where is Tony?
0:16:10 > 0:16:14- I think he's the one on the right. - Hello, lads, do you need a hand?
0:16:14 > 0:16:17I think he's doing a wee Highland fling with himself
0:16:17 > 0:16:19- over in the corner.- Oh, nice.
0:16:20 > 0:16:22Tony might have time to lark around,
0:16:22 > 0:16:26but Mark's up first, so he needs to do some serious cooking
0:16:26 > 0:16:29to get his razor clam chowder to the pass.
0:16:29 > 0:16:32He pipes out his savoury tuiles before baking,
0:16:32 > 0:16:34and glazes his razor clams in stock.
0:16:34 > 0:16:37He then pan fries his halibut and leeks,
0:16:37 > 0:16:41before adding to his serving bowls with diced carrot and potato,
0:16:41 > 0:16:44and placing the delicate savoury tuiles on top.
0:16:44 > 0:16:46Be up in 30 seconds.
0:16:46 > 0:16:49Just waiting on my soup.
0:16:52 > 0:16:54Can I grab the bowls?
0:16:58 > 0:17:03So, this is roasted halibut, clam chowder...
0:17:05 > 0:17:10- ..fit for a banquet.- And this is to represent?- It's fun.
0:17:10 > 0:17:14Everyone likes... You've already done it. Everyone likes popping.
0:17:14 > 0:17:18See? You're doing it again. Everyone loves popping bubble wrap.
0:17:18 > 0:17:21- Right, let's see what it tastes like. - Let's go. I'll bring the soup.
0:17:21 > 0:17:22Perfect.
0:17:27 > 0:17:30So, definitely an interesting presentation.
0:17:30 > 0:17:32The comedy value is,
0:17:32 > 0:17:35- everybody is going to be sat at the banquet...- Doing this.
0:17:35 > 0:17:37..playing with their food.
0:17:37 > 0:17:39Which, as a child, you're always told not to do.
0:17:39 > 0:17:41So I pour the soup here, yes?
0:17:41 > 0:17:45I don't think the bubble wrap does the dish justice.
0:17:45 > 0:17:46It's not adding anything to it.
0:17:46 > 0:17:50Maybe possibly slightly detracting from the main event.
0:17:50 > 0:17:53- It's a bit... - A bit of an afterthought.
0:17:53 > 0:17:55And with the razor clams,
0:17:55 > 0:17:57you finished the soup with a razor clam stock.
0:17:57 > 0:18:00Do you think that's come through enough, or would you add more?
0:18:00 > 0:18:02I don't think you want it too fishy.
0:18:02 > 0:18:07You don't want it tasting too clammy, if that makes any sense.
0:18:07 > 0:18:11Shall we try this food? Lovely. Tender.
0:18:12 > 0:18:15It's not held its temperature at all, though.
0:18:15 > 0:18:17Serve your granny warm soup in Scotland,
0:18:17 > 0:18:19you get a right spanking for that.
0:18:19 > 0:18:22Anything you would change if you could?
0:18:24 > 0:18:27No. I think I've done enough.
0:18:28 > 0:18:30You're both on five points.
0:18:30 > 0:18:32Is this worrying you, Tony?
0:18:32 > 0:18:36No, I think my dish for the fish is better.
0:18:36 > 0:18:39I've got to get more than five for that. I really do.
0:18:39 > 0:18:42Just, going into the main course tomorrow,
0:18:42 > 0:18:43more than a five would be good.
0:18:45 > 0:18:49In the kitchen, Michael is tackling his tricky red nose egg yolks,
0:18:49 > 0:18:52a risky technique he can't afford to get wrong.
0:18:55 > 0:18:57I have to say, one of the things I can't stand in cooking is
0:18:57 > 0:19:00- these 24-hour poached eggs. - No, it's nothing like that.
0:19:00 > 0:19:03No, I just like a good poached egg, you know?
0:19:03 > 0:19:06With Michael on the back foot, his rivals are quick to jump in.
0:19:06 > 0:19:08I don't think there's anything wrong...
0:19:08 > 0:19:10One of the things you learn to make right, do it right.
0:19:10 > 0:19:14It's amazing how many cooks can't get it right. No pressure, Michael.
0:19:17 > 0:19:19To poach it, to get the heat, you've got to take it to a certain
0:19:19 > 0:19:23temperature, so I don't know if he'll be able to do that in the oil.
0:19:23 > 0:19:26I'm not particularly looking forward to eating a raw poached egg,
0:19:26 > 0:19:29if I'm honest. Let's hope it's not.
0:19:31 > 0:19:34Next to the pass is Tony, with his DIY mackerel.
0:19:34 > 0:19:37He removes his salt slabs from the oven and gives them
0:19:37 > 0:19:39a last blast of heat on the hob.
0:19:39 > 0:19:43He tosses his cucumber with coriander, mint and lime,
0:19:43 > 0:19:45places the raw marinated mackerel in bowls,
0:19:45 > 0:19:49and serves chargrilled limes to squeeze over the fish.
0:19:49 > 0:19:52He places the red hot salt rocks onto their stands...
0:19:52 > 0:19:57and finally reveals his humorous comic strip cooking instructions.
0:19:59 > 0:20:01- Broons!- The Broons.
0:20:01 > 0:20:03So we get to read this as we eat, it's our little story.
0:20:03 > 0:20:06Have a read of it, it explains how to cook the fish.
0:20:06 > 0:20:09So it's all part of it, carrying it all the way through.
0:20:09 > 0:20:13- Tony, let's take our comic with us. - I'll get the door.- Thank you.
0:20:16 > 0:20:20- Do we pour the oil on?- Oil in the middle, not too much.- Wow.
0:20:21 > 0:20:24- Skin side down?- Yeah, skin side down.
0:20:27 > 0:20:30SCOTTISH ACCENT: "Cookin' the fish on a hot salt slab."
0:20:30 > 0:20:32This is very good, I have to say.
0:20:33 > 0:20:36- It's actually got Tony in it. - That's the best ever.
0:20:36 > 0:20:39Tony's managed to get himself in the Broons. That's...
0:20:39 > 0:20:42- The things he'll do.- Pure magic.
0:20:42 > 0:20:44The Broons might not be known all over the UK,
0:20:44 > 0:20:48- but they're definitely legends in Scotland.- Of course they are, yeah.
0:20:48 > 0:20:51- Listen, have you read the instructions?- 10 seconds.
0:20:51 > 0:20:52I think we know what to do.
0:20:52 > 0:20:56- ANGELA: You happy with the cooking? - Spot on.
0:20:58 > 0:21:01Marinade not too strong, not too weak?
0:21:01 > 0:21:04Actually, I think it could do with a little bit more spice.
0:21:04 > 0:21:06- A little bit more spice. - A little bit more spice.
0:21:06 > 0:21:09What about the cucumber salad?
0:21:09 > 0:21:12Cucumber salad, it's nice, it's the first time I've done it frozen,
0:21:12 > 0:21:14it's got the same crunch.
0:21:14 > 0:21:16It's greener than it normally is, which is a good thing.
0:21:16 > 0:21:20- It's cooked perfectly on the stone. - It has, yeah.
0:21:20 > 0:21:22I've never done that before. I think it's made a difference.
0:21:22 > 0:21:25Do you think other people are going to be - like the diners,
0:21:25 > 0:21:27the 80 diners - they're going to be intimidated?
0:21:27 > 0:21:29I don't think they'll be intimidated.
0:21:29 > 0:21:31There's always somebody that likes to cook.
0:21:31 > 0:21:34- There's always someone that wants to be...- Like at a barbeque.
0:21:34 > 0:21:36There's got to be a showman in there.
0:21:36 > 0:21:38What do you think about letting people cook their own food?
0:21:38 > 0:21:43You'd need roughly 20 of those all going out at the same time.
0:21:43 > 0:21:46- I think it's dangerous. - Feeling like it's a winning dish?
0:21:46 > 0:21:49Yeah, I think it's a funny dish, it's funny for me,
0:21:49 > 0:21:53I like it, I'm very happy with it, and it tastes good.
0:21:54 > 0:21:57One negative comment - not enough spice in there,
0:21:57 > 0:21:59I was holding back. but next time a little bit more chilli -
0:21:59 > 0:22:01it's a winner.
0:22:01 > 0:22:04Time for Michael to serve his take on Cullen skink,
0:22:04 > 0:22:08and he has a lot of elements to bring together at the last minute.
0:22:08 > 0:22:10First, he deep fries his halibut croutons
0:22:10 > 0:22:12and cuts out the black pudding wafers.
0:22:12 > 0:22:16Next, he places the smoked fish soup into glass serving bowls.
0:22:16 > 0:22:19He then adds the black pudding hat and moustache,
0:22:19 > 0:22:21which he quickly blow torches.
0:22:21 > 0:22:22With time against him,
0:22:22 > 0:22:26he carefully removes the delicate egg yolks from the oil,
0:22:26 > 0:22:29and places on top of the soup, before adding a flourish of smoke.
0:22:32 > 0:22:36And to complete his homage to the black-and-white comedy greats -
0:22:36 > 0:22:39- a bowler hat.- OK, right. Happy?
0:22:39 > 0:22:43Yeah. A little bit... Get it together at the end there,
0:22:43 > 0:22:47but the hat's quite a new addition, so... The dish is then revealed.
0:22:51 > 0:22:56- OK.- And when it's at the table... Whether it's your taste or you want
0:22:56 > 0:22:59to refuse, just a tiny bit of whisky like that. To finish the dish.
0:22:59 > 0:23:03Right, let's go. You bring the hat.
0:23:06 > 0:23:11- Now I get it. So, the bowler hat, the nose...- The little Chaplin moustache.
0:23:11 > 0:23:16- Chaplin moustache. Cool!- And, for me, it's Scotland in a bowl,
0:23:16 > 0:23:21- presented in hopefully a quirky way. - So breaking the yolk in.
0:23:25 > 0:23:26So the egg yolks like that -
0:23:26 > 0:23:30you don't think they'll be off-putting to some diners?
0:23:30 > 0:23:35Possibly, but I don't think it's too challenging.
0:23:35 > 0:23:37The wee moustache, Charlie's hat.
0:23:37 > 0:23:41Don't know about the red, it's coming right through.
0:23:41 > 0:23:46- I find that quite off-putting.- Is it that bad? Has it put you off?
0:23:46 > 0:23:47I'll try it.
0:23:49 > 0:23:56- Oh, no.- No chance.- What about the crumb? The hat?- Delicious.
0:23:56 > 0:24:00The black pudding works so well with it. It really does.
0:24:00 > 0:24:03Levels of salt OK for you, with all the different smoked fish?
0:24:03 > 0:24:06There's no salt added to it,
0:24:06 > 0:24:09all the salinity comes from the smoked fish and black pudding.
0:24:09 > 0:24:12Personally, for me, it's a little bit salty.
0:24:12 > 0:24:14Practical for 80 people?
0:24:14 > 0:24:16I know there was one of you, but if I'm honest,
0:24:16 > 0:24:19that looked like a struggle, to get those two out.
0:24:19 > 0:24:22Yeah, it was possibly a little finickity.
0:24:22 > 0:24:25But this one is almost a work in progress.
0:24:28 > 0:24:31Put it this way, now that I've tried this,
0:24:31 > 0:24:33I'm not worried about my dish as much.
0:24:40 > 0:24:43She was loving it, she was going mental.
0:24:43 > 0:24:46- The nicest thing she's ever tried. - Did you like your egg?
0:24:46 > 0:24:49No, I'm only kidding. I don't know what she thinks.
0:24:49 > 0:24:50LAUGHTER
0:24:50 > 0:24:52- I've no idea. You can't tell. - Poker face.
0:25:05 > 0:25:09So, Mark, for your roasted halibut and razor clam chowder...
0:25:11 > 0:25:15I thought the soup was delicious, it was a lovely, velvety texture to it.
0:25:15 > 0:25:17I thought it was really good.
0:25:17 > 0:25:19I thought you understood about the clams,
0:25:19 > 0:25:22I liked that process of freezing them. I'd never seen that before,
0:25:22 > 0:25:24but it obviously worked very well for you.
0:25:24 > 0:25:27My hesitation - was it witty enough?
0:25:33 > 0:25:35Tony. For your mackerel...
0:25:37 > 0:25:41Essentially, you are mad as a box of frogs, you really are.
0:25:41 > 0:25:46For a couple of hours, you did nothing, I did your cooking,
0:25:46 > 0:25:48I cooked your mackerel, I did the seasoning.
0:25:50 > 0:25:53I do on a serious note think that is a dangerous dish.
0:25:56 > 0:25:59You're taking something that's 200 degrees plus
0:25:59 > 0:26:02to a banquet of 80 people - you know, accidents happen.
0:26:05 > 0:26:06However...
0:26:06 > 0:26:10I thought it was absolutely delicious. I really did.
0:26:10 > 0:26:14And I think the comic element really took on the brief.
0:26:17 > 0:26:20So, Michael. For your smoky slap skink.
0:26:21 > 0:26:25I thought the consistency you got it, it was smooth, velvety.
0:26:25 > 0:26:29I personally wasn't looking forward to this egg, but it was great.
0:26:29 > 0:26:33You mixed it in, it added richness, more depth of flavour.
0:26:34 > 0:26:39When I first looked at it, I didn't quite get the Charlie Chaplin thing.
0:26:39 > 0:26:41I think you could make that a bit more definitive,
0:26:41 > 0:26:45make sure it's quite obvious what it is. And I think that was enough.
0:26:45 > 0:26:47You eat any more, it's quite rich.
0:26:50 > 0:26:55So, Mark. For your roasted halibut and razor clam chowder...
0:26:58 > 0:27:00..I'm giving you a six.
0:27:03 > 0:27:05Tony, for your mackerel...
0:27:08 > 0:27:10..I'm giving you an eight.
0:27:13 > 0:27:15And for Michael, for your smoky slap skink...
0:27:20 > 0:27:23..I'm giving you six points.
0:27:26 > 0:27:28Summary, guys, I think there was some very good cooking today.
0:27:28 > 0:27:30But we want nines and tens,
0:27:30 > 0:27:33and we want someone from Scotland in that final banquet.
0:27:33 > 0:27:35- Have a good evening. Thank you. - Thank you.
0:27:35 > 0:27:37Well done, Tony.
0:27:38 > 0:27:42- Well done.- That was tough. - Very tough.
0:27:42 > 0:27:46So, halfway through, and Tony and Michael are joint leaders
0:27:46 > 0:27:50with 13 points each. And Mark's trailing behind them on 11.
0:27:51 > 0:27:55I'm more determined than ever now to get a great score for my main course.
0:27:55 > 0:27:57Getting an eight, it's a great pat on the back.
0:27:57 > 0:28:01It's given me confidence, pushing me a bit closer to the judge's chamber.
0:28:01 > 0:28:04Tony's never been ahead of me before.
0:28:04 > 0:28:06We might have tied in the previous competitions,
0:28:06 > 0:28:10but I'm determined to make sure I get back that lead.
0:28:10 > 0:28:13Tomorrow, the competition continues with the main course.
0:28:13 > 0:28:16Risk-taker Tony's back to his old tricks...
0:28:16 > 0:28:19- Is this not something you've practised before?- No.
0:28:19 > 0:28:22- ..but has his luck run out?- BLEEP!
0:28:34 > 0:28:37Subtitles by Red Bee Media Ltd