0:00:03 > 0:00:06This week, on Great British Menu three of Scotland's
0:00:06 > 0:00:09top chefs are bringing out their funny sides...
0:00:09 > 0:00:12Hello, lads, do you need a hand?
0:00:12 > 0:00:14..for the chance to cook at a special banquet,
0:00:14 > 0:00:16celebrating 25 years of Red Nose Day
0:00:16 > 0:00:19at the prestigious Royal Albert Hall.
0:00:19 > 0:00:22Their challenge is to create gastronomic masterpieces
0:00:22 > 0:00:24that also deliver a witty punch line.
0:00:24 > 0:00:27- Squeeze my nose, would you?- Spam!
0:00:27 > 0:00:29Ambitious returning competitor Mark Greenaway felt
0:00:29 > 0:00:31the pressure during yesterday's fish course.
0:00:31 > 0:00:34Is there an oven I can use that's not at 300 degrees?
0:00:34 > 0:00:37And former regional champion Michael Smith came under fire.
0:00:37 > 0:00:40One of the things I can't stand in cooking
0:00:40 > 0:00:41is these 24-hour poached eggs.
0:00:41 > 0:00:43It's nothing like that.
0:00:43 > 0:00:47Whilst joker Tony Singh put his feet up with a risky DIY dish.
0:00:47 > 0:00:49- It's not me, it's cooking! - Skin side down?
0:00:49 > 0:00:51A gamble that paid off.
0:00:51 > 0:00:53You are mad as a box of frogs,
0:00:53 > 0:00:56however I thought it was absolutely delicious.
0:00:56 > 0:00:58And placed him in joint lead with Michael.
0:00:58 > 0:01:02Today it's the main course and risk taker Tony's back to his old tricks.
0:01:02 > 0:01:05- Was this not something you've practiced before?- No.
0:01:05 > 0:01:07But has his luck run out?
0:01:07 > 0:01:08BLEEP!
0:01:21 > 0:01:24The chefs this year are going all out to raise money,
0:01:24 > 0:01:27raise a smile and support Comic Relief.
0:01:27 > 0:01:31And they've been challenged to create a performance on a plate.
0:01:31 > 0:01:33If I can do this, I can do anything.
0:01:33 > 0:01:34ALL: Yeah!
0:01:34 > 0:01:38Their goal is to get to a once-in-a-lifetime banquet,
0:01:38 > 0:01:40but first they've got to get past Michelin-starred chef
0:01:40 > 0:01:44and veteran of the competition Angela Hartnett MBE.
0:01:44 > 0:01:46I definitely want to see a nine and ten.
0:01:46 > 0:01:49I want to see someone from Scotland cooking at the final banquet.
0:01:52 > 0:01:56First into the kitchen is funny man Tony Singh, who's hoping to
0:01:56 > 0:02:00repeat the success of yesterday's less-is-more fish course.
0:02:00 > 0:02:02Great feeling, Angela gave us an eight.
0:02:02 > 0:02:06Fingers crossed I can still keep my joint lead with Michael.
0:02:08 > 0:02:10- Hey, Tony, how are you?- I'm good.
0:02:10 > 0:02:11Tell me, what's your dish called?
0:02:11 > 0:02:13It's Fred's Rib Ticklers,
0:02:13 > 0:02:16inspired by the Flintstones, obviously.
0:02:16 > 0:02:19So, you have got these fantastic Scottish ribs,
0:02:19 > 0:02:20and what are you going to do with those?
0:02:20 > 0:02:24It's like the whole thing - it's got to be simple. Braised rib.
0:02:24 > 0:02:27Braised rib. What are you using to braise it, red wine?
0:02:27 > 0:02:28Red wine.
0:02:28 > 0:02:32- We've got lovely spring greens. - Right.- That's going to be spiced.
0:02:32 > 0:02:34- Spiced with what, these spices? - Yeah.
0:02:34 > 0:02:37- Cumin, turmeric, dried chilli, fresh green chilli.- OK.
0:02:37 > 0:02:38And then all these vegetables.
0:02:38 > 0:02:40So you've got some fantastic carrots there.
0:02:40 > 0:02:43Vichy carrots, still not decided what to do with the potatoes.
0:02:43 > 0:02:45You're very last minute, aren't you, Tony?
0:02:45 > 0:02:48It's either going to be traditional potatoes done in beef dripping.
0:02:48 > 0:02:51- Really simple.- Very classical. - We'll see what happens.
0:02:51 > 0:02:53So the beef, the rib ticklers,
0:02:53 > 0:02:56how is that supposed to make me laugh, why is that funny?
0:02:56 > 0:02:59Well, it was an inspiration from a childhood cartoon,
0:02:59 > 0:03:02the whole, big side of dinosaur, "Oh, that would be good."
0:03:03 > 0:03:06So, the inspiration came from there,
0:03:06 > 0:03:08so I hope people pick that up.
0:03:08 > 0:03:09It's a nice plate of simple food.
0:03:09 > 0:03:11Hopefully, you like the punchy flavours
0:03:11 > 0:03:13and it'll see me all right.
0:03:13 > 0:03:16You know, yesterday it was daring in a way.
0:03:16 > 0:03:18You went simplicity to the full.
0:03:18 > 0:03:21So, are you hoping that risk is going to pay off again?
0:03:21 > 0:03:23If I can concentrate and execute it well, yes.
0:03:25 > 0:03:28- We'll wait and see, OK? - Thank you, cheers.
0:03:28 > 0:03:32Inspired by a childhood cartoon, Tony is gambling on a simple
0:03:32 > 0:03:36main course of braised beef ribs with a spicy twist.
0:03:36 > 0:03:39You can argue it's meat and two veg, but he's got spices in there,
0:03:39 > 0:03:41he's pulling on his heritage.
0:03:41 > 0:03:44The only thing I'm probably worried about with Tony is
0:03:44 > 0:03:46he is totally last minute.
0:03:46 > 0:03:49You just hope it doesn't detract from the final product.
0:03:49 > 0:03:53Former regional champion Michael Smith is determined
0:03:53 > 0:03:55to get to the banquet third time round,
0:03:55 > 0:03:56but a disappointing fish course
0:03:56 > 0:04:00yesterday saw old opponent Tony catch him up.
0:04:00 > 0:04:01I had a two point lead,
0:04:01 > 0:04:04I'm not very happy that that's not there anymore.
0:04:04 > 0:04:06I'm not as close to the banquet as I want to be,
0:04:06 > 0:04:09but after the main course, hopefully I'll be a bit closer.
0:04:11 > 0:04:14- Michael. Are you all right? How are you today?- Good, thanks.
0:04:14 > 0:04:17Good. Wow! What a box of tricks. What's the name of your dish?
0:04:17 > 0:04:19I Love Kids But I Couldn't Eat A Whole One.
0:04:19 > 0:04:22- Kid, goat maybe, lamb?- Correct.
0:04:22 > 0:04:25Well, the dish is inspired by what I believe Comic Relief is all about,
0:04:25 > 0:04:27- and that originally was to give aid to Africa.- Yeah.
0:04:27 > 0:04:30So there is no humour in this dish whatsoever.
0:04:30 > 0:04:32It's literally a straight forward interpretation
0:04:32 > 0:04:34of a North African meal.
0:04:34 > 0:04:36It's a large sharing course.
0:04:36 > 0:04:38So this... What part of the goat have you got here?
0:04:38 > 0:04:41- This is the front quarter. - Kidneys... Yeah.
0:04:41 > 0:04:43Yep.
0:04:43 > 0:04:47Obviously, bringing in a bit of Scotland there. There's some whisky.
0:04:47 > 0:04:48Where's the whisky going?
0:04:48 > 0:04:51The whisky's going into the glaze, you know, like a BBQ flavour
0:04:51 > 0:04:54type thing. That's also great in a BBQ sauce.
0:04:54 > 0:04:56And what is happening with the filo?
0:04:56 > 0:05:00I'm making some pastilla inspired little parcels with that
0:05:00 > 0:05:03with some of the meat from the goat itself.
0:05:03 > 0:05:05And all the vegetables are going to go in there
0:05:05 > 0:05:07or they're going to go in with this, the meat?
0:05:07 > 0:05:11There's going to be aubergine in the parcel, the Scottish goat's cheese.
0:05:11 > 0:05:15And these spices are going to go into the couscous or into the goat?
0:05:15 > 0:05:18The spices are going into the couscous and into the parcel, yeah.
0:05:18 > 0:05:20Day three, all to play for,
0:05:20 > 0:05:25serious dish, so we'll wait and see how it turns out.
0:05:25 > 0:05:29So Michael's taking a risk by cooking a humour-free main course -
0:05:29 > 0:05:33an African-inspired goat dish with a nod to his Scottish roots.
0:05:33 > 0:05:36I think its great that he's using an unused meat.
0:05:36 > 0:05:40There's real spice there, real African flavours.
0:05:40 > 0:05:42There's very few Scottish ingredients.
0:05:42 > 0:05:43It's out of his comfort zone.
0:05:43 > 0:05:45I mean, I just hope that Michael has got the knowledge
0:05:45 > 0:05:48and understanding of spices to really pull it off.
0:05:48 > 0:05:50Snapping at Michael and Tony's heels,
0:05:50 > 0:05:53is technical chef Mark Greenaway.
0:05:53 > 0:05:56After crashing out first in last year's competition,
0:05:56 > 0:05:58he's got his eye firmly on the judging chamber
0:05:58 > 0:06:01and is confident his best is yet to come.
0:06:01 > 0:06:03My strongest dish is my main course.
0:06:03 > 0:06:07So I just can't wait to get in there and cook.
0:06:07 > 0:06:10So, what is the name of your dish for the main course?
0:06:10 > 0:06:12I am doing Boil-in-the-bag Duck.
0:06:13 > 0:06:16The breast, I'm going to sous-vide - boil in the bag.
0:06:16 > 0:06:18And are you going to render down the duck fat before?
0:06:18 > 0:06:21- The duck fat I'm going to remove completely.- OK, so it's just...
0:06:21 > 0:06:23- Cooking between two trays.- Yep.
0:06:23 > 0:06:26And then to make it crisp, what I'm going to do is break down the legs.
0:06:26 > 0:06:29- Yep.- Confit them, roll them, almost like a croquette.
0:06:29 > 0:06:31Pane them and then deep fry them.
0:06:31 > 0:06:33And then what are you going to serve with it?
0:06:33 > 0:06:37I'm going to be doing caramelised watermelon, so duck-fruit.
0:06:37 > 0:06:40Yeah, normally it is orange and other stuff.
0:06:40 > 0:06:43And a sourdough toast puree.
0:06:43 > 0:06:47- OK. So like a bread sauce in a way. - Like a bread sauce,
0:06:47 > 0:06:49- but just to inject more flavour into it.- Yeah.
0:06:49 > 0:06:51I'm going to toast the bread
0:06:51 > 0:06:53almost to the point that it's burnt.
0:06:53 > 0:06:56Where's the humour? Where's the ha-ha?
0:06:56 > 0:06:58- You know I'm not going to tell you, don't you?- Honestly.
0:06:58 > 0:07:00I'm not going to change form now.
0:07:00 > 0:07:02OK, well, we'll wait and see.
0:07:02 > 0:07:06Mark is hoping to gain vital ground on his rivals with a witty
0:07:06 > 0:07:10take on boil-in-the-bag cooking, combining duck and watermelon.
0:07:10 > 0:07:12Duck, you know, with fruit always works.
0:07:12 > 0:07:16The one risk element with the toast puree is if he toasts it too far
0:07:16 > 0:07:19to the point of burning it. So, we've got to wait and see and trust
0:07:19 > 0:07:21that he knows what he's doing.
0:07:22 > 0:07:26After missing the punch line with his fish course, Mark is
0:07:26 > 0:07:31determined to get it 100% right with his playful boil-in-the-bag duck.
0:07:31 > 0:07:33I think at home when people hear the word sous-vide,
0:07:33 > 0:07:36cooked in a water bag, they automatically think
0:07:36 > 0:07:39- boil-in-the-bag, because essentially that's what it is.- Uh-huh.
0:07:39 > 0:07:43So... But I'm carrying that through to the presentation,
0:07:43 > 0:07:45cos I'm actually going to serve it in a bag.
0:07:45 > 0:07:50So, it's really going to bring the fun factor into my dish.
0:07:50 > 0:07:54Mark's not giving much away, but he's convinced
0:07:54 > 0:07:57his witty presentation is his secret weapon.
0:07:57 > 0:08:00My main course is a real show stopper. It really is.
0:08:00 > 0:08:03It's going to get everybody in stitches laughing,
0:08:03 > 0:08:05there's no doubt about it.
0:08:05 > 0:08:07I think Mike feels this is his strongest course.
0:08:07 > 0:08:09He's two points behind, he's keen as mustard.
0:08:09 > 0:08:12We'll just need to see how that transpires.
0:08:13 > 0:08:16Tony's taking a huge risk on his cartoon-inspired meat
0:08:16 > 0:08:20and two veg main course, as he's never cooked it before.
0:08:20 > 0:08:24- So is this not something you've practiced before?- No.
0:08:24 > 0:08:26Don't you think that may be a bit risky?
0:08:26 > 0:08:29- Yes.- Especially when things are so close at the moment.
0:08:29 > 0:08:31- Living on the edge, baby. - Living on the edge.
0:08:31 > 0:08:34- Is that how you live your life, Tony, on the edge?- Yes.
0:08:34 > 0:08:35Ask the wife.
0:08:35 > 0:08:39Tony not practicing, that's up to him, but it's not something I would do.
0:08:39 > 0:08:41Michael, what do you think of the fact that Tony
0:08:41 > 0:08:43has not practiced his main course?
0:08:43 > 0:08:45It should concern us more than him.
0:08:45 > 0:08:47He did that with his fish course and look what happened there.
0:08:47 > 0:08:50I suppose so. Eight out of ten is not a bad score, is it?
0:08:50 > 0:08:52HE LAUGHS
0:08:52 > 0:08:56Michael is hoping to overtake his rivals with his North African
0:08:56 > 0:08:57main course.
0:08:57 > 0:09:00He's confited his goat in oil to keep it moist
0:09:00 > 0:09:03and is confident his choice of meat will give him the edge.
0:09:03 > 0:09:0975 to 80% of all red meat consumed in the globe is goat.
0:09:12 > 0:09:14I am worried about Michael's dish because it's the things
0:09:14 > 0:09:17I like to eat. That is the one to watch.
0:09:17 > 0:09:20My main course is all about hitting home the real message
0:09:20 > 0:09:22about Comic Relief I believe.
0:09:22 > 0:09:26I was doing a challenge - abseiling down a church
0:09:26 > 0:09:28for sponsorship to raise money for the charity.
0:09:28 > 0:09:32- which was pretty thrilling. - Mental!- It was good fun.
0:09:32 > 0:09:35I've climbed out a few windows in my time but not 70 foot, you know.
0:09:39 > 0:09:42But before Michael took on his fundraising challenge
0:09:42 > 0:09:45he had some research to do on his main course.
0:09:45 > 0:09:47I'm using goat, I've never used it before
0:09:47 > 0:09:50I don't think it's ever been used in Great British Menu before.
0:09:50 > 0:09:51I've got to nail that.
0:09:51 > 0:09:55Michael wanted to bring a taste of home to his spiced goat dish and
0:09:55 > 0:09:57thought a good Scottish whisky would do the job,
0:09:57 > 0:09:59so he took his sommelier,
0:09:59 > 0:10:04Oscar, to a local hotel, famed for its selection of over 300 malts.
0:10:05 > 0:10:09Oscar, I brought some goat meat with me
0:10:09 > 0:10:13so we can remind ourselves of the flavour
0:10:13 > 0:10:16and we can pinpoint the exact whisky that we're after.
0:10:16 > 0:10:18Hopefully. Shall we have a little try?
0:10:22 > 0:10:24I love that, that's delicious.
0:10:24 > 0:10:27- It's got a bit of richness about it. - Yeah.
0:10:27 > 0:10:30For his whisky-glazed goat, Michael's looking for a malt
0:10:30 > 0:10:35which will enhance the flavour of the meat, not overpower it.
0:10:35 > 0:10:37Perhaps it doesn't have the...you know, the big spice.
0:10:37 > 0:10:40We need something with a little more oomph, don't we?
0:10:42 > 0:10:45Number two. Ardbeg? Oh!
0:10:45 > 0:10:49That's a...definitely a big hitter, that one.
0:10:49 > 0:10:52There might be a risk that we're going to lose the flavours
0:10:52 > 0:10:53of the goat a little bit.
0:10:55 > 0:10:57Right. Third time lucky?
0:11:00 > 0:11:03That one's nice. That one definitely could have potential.
0:11:03 > 0:11:06Yeah, I think it's got the richness and the body to obviously stand up
0:11:06 > 0:11:08- to the flavours of the goat. - I'll drink to that.
0:11:08 > 0:11:10- Slange.- Cheers.
0:11:10 > 0:11:14Whisky sorted and armed with some Scottish courage,
0:11:14 > 0:11:18and sponsored to the tune of £150 by his friends and family,
0:11:18 > 0:11:21a few days later, Michael travelled to Glasgow to tackle
0:11:21 > 0:11:23a 70-foot church spire.
0:11:23 > 0:11:25- Rob.- How you doing, Michael?
0:11:25 > 0:11:27Despite never having abseiled before,
0:11:27 > 0:11:30Michael felt his life on Skye should help him succeed.
0:11:30 > 0:11:34You know, having a restaurant away up in the northwest corner
0:11:34 > 0:11:36of Skye and in the wilderness
0:11:36 > 0:11:38it's pretty daring in itself, it throws up a lot of challenges.
0:11:38 > 0:11:41You know, we are risky all the time here.
0:11:41 > 0:11:43Welcome to the bell tower. We're going to be abseiling
0:11:43 > 0:11:45out of the window behind us here.
0:11:48 > 0:11:50Have you got a spare pair of underpants?
0:11:52 > 0:11:55- Good, good, good. - How did I get roped into this?
0:11:55 > 0:11:58Kind of past the point of no return.
0:11:59 > 0:12:01That's it, just lean back a wee bit further.
0:12:01 > 0:12:03Whoa!
0:12:03 > 0:12:05Whoof!
0:12:09 > 0:12:11If you don't take a few risks in life,
0:12:11 > 0:12:13then you don't get anywhere.
0:12:13 > 0:12:14In this competition,
0:12:14 > 0:12:18it definitely pays off to push that envelope a little bit further.
0:12:22 > 0:12:24Whooooa!
0:12:24 > 0:12:25Oof!
0:12:25 > 0:12:28Ah! Oh...
0:12:28 > 0:12:30That was some journey. I know the way to crown it off now
0:12:30 > 0:12:33is just to have a nice little dram. Slange.
0:12:35 > 0:12:37Ah! That's the stuff!
0:12:37 > 0:12:38Can I do it again?
0:12:40 > 0:12:44If you've been inspired to do your bit for Comic Relief and enjoy
0:12:44 > 0:12:48eating out, then an easy way to get involved is through Menu Relief.
0:12:48 > 0:12:49Find out more at...
0:12:52 > 0:12:55..and learn about other ways to help raise money, too.
0:12:56 > 0:12:57Back in the kitchen,
0:12:57 > 0:13:02Tony's Flintstones-inspired beef dish is still a work in progress.
0:13:03 > 0:13:07- So, is brioche something you would normally put around a potato?- No.
0:13:07 > 0:13:10He hadn't decided how he was going to prepare his potatoes
0:13:10 > 0:13:13before the competition, and he's still improvising.
0:13:13 > 0:13:16What's the idea of the brioche around the potato?
0:13:16 > 0:13:21Make it look like a boulder or a rock or a red nose,
0:13:21 > 0:13:23we'll see what happens.
0:13:23 > 0:13:26I really can't believe you're doing this and you've not tried it.
0:13:26 > 0:13:29Tony's making it up as he goes along strategy is risky
0:13:29 > 0:13:33if he wants to maintain his joint lead with Michael.
0:13:33 > 0:13:34- What's he doing over there? - I have no id...
0:13:34 > 0:13:37He's making brioche boulders.
0:13:37 > 0:13:40Really?
0:13:40 > 0:13:41So, Tony, lots of action going on,
0:13:41 > 0:13:45but that doesn't necessarily result in good cooking from him.
0:13:45 > 0:13:46He needs to reign it back in.
0:13:46 > 0:13:48HE YELLS
0:13:50 > 0:13:53Michael isn't playing it safe with his North African goat
0:13:53 > 0:13:56main course, swapping his usual Scottish produce
0:13:56 > 0:13:58for more exotic ingredients.
0:13:58 > 0:14:02He's making the filling for his spicy filo parcels.
0:14:02 > 0:14:04So then the spice mix in there,
0:14:04 > 0:14:07you don't want to, you know, cos the soup, it was delicious but,
0:14:07 > 0:14:10to me, it was just slightly on the edge because everything is very rich.
0:14:10 > 0:14:12So, we don't want the same problem, Michael.
0:14:12 > 0:14:15Michael has to be careful not going overboard with spices.
0:14:15 > 0:14:18We'll have to see how it works and how it tastes.
0:14:18 > 0:14:21I've had to really practice this dish to nail cooking it perfectly.
0:14:21 > 0:14:23It's quite a bit to do, it's a main course,
0:14:23 > 0:14:25you've got to pull out all the stops
0:14:25 > 0:14:29Michael's put the hours in with his spicy goat dish to ensure
0:14:29 > 0:14:32he's ready for the competition, but risk taker Tony's
0:14:32 > 0:14:37gambling on a dish he hasn't tested and can't quality control himself.
0:14:37 > 0:14:38So what's this?
0:14:38 > 0:14:42That's potatoes confited in the beef dripping.
0:14:42 > 0:14:44Cool, and you can't eat that, can you?
0:14:44 > 0:14:46No, that's why I'm getting you and Michael to taste it.
0:14:46 > 0:14:49For religious reasons, Tony doesn't eat beef.
0:14:49 > 0:14:52So you're not a bit concerned of serving a dish you can't taste?
0:14:52 > 0:14:54No, that's what I'm asking these guys for.
0:14:56 > 0:14:59I couldn't do Tony's approach and come into
0:14:59 > 0:15:01the competition without knowing exactly what I was doing.
0:15:01 > 0:15:04Tony is taking a risk. I personally wouldn't do that.
0:15:04 > 0:15:06Currently trailing in last place,
0:15:06 > 0:15:09Mark knows he has to get everything on his boil-in-the-bag duck dish
0:15:09 > 0:15:10spot on.
0:15:10 > 0:15:14He's preparing his take on bread sauce, made with sourdough,
0:15:14 > 0:15:17which he's toasting almost to the point of burning
0:15:17 > 0:15:19in a bid to impart more flavour.
0:15:20 > 0:15:22- How you looking, Mark?- Good.
0:15:23 > 0:15:26- Bread toasted enough for you?- Yeah.
0:15:26 > 0:15:29- You're checking it every 30 seconds. - Well, you made me paranoid!
0:15:29 > 0:15:32- Don't burn the bread sauce, OK? - No, definitely not.
0:15:32 > 0:15:35I've obviously made Mark paranoid. Not quite sure what he's planning
0:15:35 > 0:15:37to do there, so we wait and see,
0:15:37 > 0:15:40but hopefully it's not going to fall flat on its face.
0:15:41 > 0:15:44Michael is making the barbecue glaze for his goat
0:15:44 > 0:15:48and as a nod to his Scottish roots, he adds a good dram of whisky,
0:15:48 > 0:15:50which has got his rivals interested.
0:15:50 > 0:15:51Do you want a wee dram, boys, or no?
0:15:51 > 0:15:54- To the boys.- Slange.- Cheers.
0:15:57 > 0:15:59That's nice, that.
0:16:02 > 0:16:04With a good dose of Scottish courage,
0:16:04 > 0:16:07Tony has to get back to work as he's first to the pass,
0:16:07 > 0:16:11and it's down to the wire as he's still improvising with his potatoes.
0:16:11 > 0:16:14- So you're looking in control, ready to...?- Yes.
0:16:14 > 0:16:16I'm a bit scared on the potatoes.
0:16:16 > 0:16:19You may get two types, I don't know.
0:16:19 > 0:16:23Hedging his bets, Tony fries his dripping potatoes to crisp up,
0:16:23 > 0:16:25caramelises his braised beef
0:16:25 > 0:16:28and sautees his spiced spring greens.
0:16:28 > 0:16:31But with so many elements to bring together at the last minute,
0:16:31 > 0:16:33the pressure's beginning to show.
0:16:33 > 0:16:34BLEEP!
0:16:40 > 0:16:43- Oh,- BLEEP!- Anyway...
0:16:43 > 0:16:46Luckily, Tony manages to rescue his gravy.
0:16:46 > 0:16:49He serves his braised beef ribs
0:16:49 > 0:16:51on boards with comedy wooden bones...
0:16:51 > 0:16:52Hee-hee-hee!
0:16:52 > 0:16:54..before finishing with Vichy carrots,
0:16:54 > 0:16:58a pile of dripping potatoes and a brioche red nose boulder.
0:17:02 > 0:17:04Remind me what it's called again.
0:17:04 > 0:17:05Fred's Rib Ticklers.
0:17:05 > 0:17:08Ha-ha! Tiny rib ticklers, though.
0:17:08 > 0:17:11Well, let's go. Let's hope it's a rip roaring success.
0:17:11 > 0:17:13Ho-ho-ho!
0:17:18 > 0:17:21Would you say it's essentially like a roast, you know, meat and two veg?
0:17:21 > 0:17:25That's what people like, it's still the most popular thing.
0:17:25 > 0:17:28- People love it.- So, obviously you don't taste it yourself.
0:17:28 > 0:17:30Was that not too risky or are you happy that...?
0:17:30 > 0:17:35It was a bit risky, but I trust the guys, they tasted it for me.
0:17:35 > 0:17:37If you take away the bones, what's funny about the dish?
0:17:37 > 0:17:38What's the amusement?
0:17:38 > 0:17:41It is witty, it's playful.
0:17:42 > 0:17:45- Tony's Rib Ticklers? - Tony's Rib Ticklers.
0:17:45 > 0:17:47Tony's meat and two veg, here we go.
0:17:47 > 0:17:49- It's falling apart. - Yeah, it's just falling apart.
0:17:49 > 0:17:51I think he's got the cooking spot on.
0:17:51 > 0:17:52For a guy that doesn't cook beef...
0:17:52 > 0:17:54That's true.
0:17:54 > 0:17:56The veg has turned out how you wanted it spice-wise?
0:17:56 > 0:17:57I presume you tasted that.
0:17:57 > 0:18:00Yeah, the veg is lovely, the carrots I kept quite sweet because
0:18:00 > 0:18:02the beef jus is quite strong.
0:18:02 > 0:18:04Better with the spring greens.
0:18:04 > 0:18:07The greens have a got a lot of flavour, I love greens.
0:18:07 > 0:18:08There's a spice in there.
0:18:08 > 0:18:10I don't know if it marries with the potatoes and the carrots.
0:18:10 > 0:18:12I don't know.
0:18:12 > 0:18:13Shall we try that?
0:18:13 > 0:18:15These are the ones Tony hasn't tried and he just made up today.
0:18:15 > 0:18:18I don't know if the dish needs it or if it's got a place there.
0:18:18 > 0:18:20Do you think he put that on cos he doesn't think
0:18:20 > 0:18:23- there's a strong enough link to the brief?- Yeah.
0:18:23 > 0:18:25Is it amusing for you? Is it funny?
0:18:25 > 0:18:28The fun element was the initial concept of it.
0:18:28 > 0:18:30And then because I had the brioche left over,
0:18:30 > 0:18:33I thought I'd carry it through. A little red nose.
0:18:33 > 0:18:37Have you got the balance of protein to veg here?
0:18:37 > 0:18:41- You don't think you've got too much or too little?- It's a big portion.
0:18:41 > 0:18:44Could you eat all that?
0:18:44 > 0:18:46I don't think I could eat all of it.
0:18:46 > 0:18:49I would like to try. There's a huge amount of meat.
0:18:49 > 0:18:53There's just too much there. A four-course banquet.
0:18:53 > 0:18:56- Do you think that's as strong as your fish dish?- No.
0:18:56 > 0:18:58It's a nice dish, I think it's technically done
0:18:58 > 0:18:59all the bits and pieces,
0:18:59 > 0:19:03but no heart and soul in it. That sounds terrible!
0:19:03 > 0:19:06I can see us going to Tony's house, you know, Sunday lunch,
0:19:06 > 0:19:08and getting this. It would be great.
0:19:08 > 0:19:10But I don't see how it fits the brief at all.
0:19:13 > 0:19:16Next to the pass is former regional champion Michael.
0:19:16 > 0:19:20Currently joint leader with Tony, he's practiced and practiced
0:19:20 > 0:19:24his spicy African goat dish in a bid to keep ahead of the competition.
0:19:24 > 0:19:28He fries his plantain fritters and mixes his spicy tomato couscous.
0:19:28 > 0:19:29He dresses his lentil salad
0:19:29 > 0:19:33and places his whisky-glazed goat on top of the couscous.
0:19:33 > 0:19:36Finally, he dusts his filo parcels with icing sugar
0:19:36 > 0:19:40and serves along with the plantain fritters and yogurt dressing.
0:19:45 > 0:19:47SHE LAUGHS
0:19:47 > 0:19:49- What do you think?- Looks great. - Yeah, it looks lovely.
0:19:49 > 0:19:51So, shall I serve up now for everyone?
0:19:51 > 0:19:54- Shall I be Mum?- Of course. Take as much as you want.
0:19:54 > 0:19:57It's just all about interaction, sharing.
0:19:57 > 0:20:00- Right, let's go, Michael. Ready to taste?- Great.
0:20:06 > 0:20:09It's very family style, everyone tuck in together.
0:20:09 > 0:20:11You can almost eat it with your hands.
0:20:11 > 0:20:14You feel the goat is moist enough, not too dry?
0:20:14 > 0:20:15No, I don't think so, no.
0:20:15 > 0:20:17I think it's quite a unique flavour.
0:20:17 > 0:20:21I'm not sure how many people in the UK will have eaten a goat, so...
0:20:24 > 0:20:26That's the kind of stuff I like to eat.
0:20:26 > 0:20:29- That looks amazing.- And spicy, I think, as well, the roll.
0:20:29 > 0:20:31Dig in.
0:20:31 > 0:20:33It's so tender. You know me, it's just...
0:20:33 > 0:20:36That's falling off the fork it's so tender.
0:20:38 > 0:20:40- Mm!- Oh, stunning!
0:20:40 > 0:20:43Happy with the balance of spice in the glaze
0:20:43 > 0:20:45with the goat meat?
0:20:45 > 0:20:46Yeah, I think so, yeah.
0:20:46 > 0:20:50- That just adds an extra little bit of moisture.- Yeah.
0:20:50 > 0:20:53- And the couscous, spicy enough for you?- Mm-hm.
0:20:53 > 0:20:56I mean, I like spicy, but I don't want to make it too spicy
0:20:56 > 0:20:58for the banquet.
0:20:58 > 0:21:01- The couscous is well spiced.- Yep.
0:21:01 > 0:21:04- And I don't like spice, and this is. - It's aromatic with spice,
0:21:04 > 0:21:07- it's not hot.- This is great. - Have you tried the pastilla?
0:21:07 > 0:21:08Really tasty.
0:21:08 > 0:21:10- It's sugar on there, isn't it? - Traditionally,
0:21:10 > 0:21:13there's icing sugar mixed with a bit of cinnamon that's on top.
0:21:13 > 0:21:15The goat's cheese that's in there really gives,
0:21:15 > 0:21:18you know, a richness and another flavour of goat.
0:21:18 > 0:21:21And this is? Like a bhaji?
0:21:21 > 0:21:23- This is plantain, green plantain.- Right.
0:21:23 > 0:21:27- Shredded?- Just shredded, a little bit of garlic.
0:21:27 > 0:21:29And again, it's just to add a bit of texture.
0:21:29 > 0:21:32You've got the contrast here - crispy, soft.
0:21:32 > 0:21:36- It works well, texturally.- Mm-hm.
0:21:36 > 0:21:39It's a little bit salty, I think, the plantain.
0:21:39 > 0:21:42You know, the overall brief is put humour in your food,
0:21:42 > 0:21:44put the funny side into your food.
0:21:44 > 0:21:48- I mean, that's not funny.- Comic Relief isn't just about laughter,
0:21:48 > 0:21:50- it's a charitable organisation.- Yep.
0:21:50 > 0:21:52And originally it was inspired by giving aid to Africa.
0:21:52 > 0:21:55Do you think this is your strongest course?
0:21:56 > 0:21:59- So, Tony, has it got you worried?- Yes.
0:21:59 > 0:22:02- It has. I think this is something I should have cooked.- Yeah.
0:22:02 > 0:22:04I think it fits the brief perfect, it's lovely.
0:22:04 > 0:22:06I think it is, I think it's lovely.
0:22:08 > 0:22:11Next up is molecular chef Mark.
0:22:11 > 0:22:14Currently in last place, he knows he has to deliver
0:22:14 > 0:22:18his boil-in-the-bag duck perfectly, but he still has a lot to do.
0:22:18 > 0:22:22He fries his duck croquettes and caramelises his watermelon
0:22:22 > 0:22:26before removing his cabbage wrapped duck breast from the water bath.
0:22:26 > 0:22:29He pipes toast puree onto the plates,
0:22:29 > 0:22:32followed by wilted spinach, honey-glazed salsify,
0:22:32 > 0:22:36caramelised watermelon, duck breast and the crispy skin.
0:22:36 > 0:22:39Finally, he serves the confit leg croquette
0:22:39 > 0:22:41and pours his jus into tea pots.
0:22:41 > 0:22:45He places the finished plates into specially made bags and he has
0:22:45 > 0:22:49one final joke to deliver, but he needs the help of his opponents.
0:22:49 > 0:22:51- You close the bag.- Right.
0:22:51 > 0:22:53- I'll fill it with helium.- OK.
0:22:53 > 0:22:56Tie that ribbon. Bang it on the pass.
0:22:59 > 0:23:04Pull up your sleeve, Mark, this is an amazing presentation.
0:23:04 > 0:23:07So, Angela, Boil-in-the-bag Duck.
0:23:09 > 0:23:12You pierce the bag with the straw, you inhale the fumes,
0:23:12 > 0:23:13then you quack like a duck.
0:23:13 > 0:23:15HIGH PITCHED: Hello. I think that's very good.
0:23:15 > 0:23:20THEY LAUGH
0:23:20 > 0:23:24That is very good! Right, let's go and eat this Quack Like A Duck.
0:23:24 > 0:23:28Mark's comic trick needs just one short breath of helium to work,
0:23:28 > 0:23:33which was carefully supervised in the Great British Menu kitchen.
0:23:36 > 0:23:38- HIGH PITCHED:- I don't know if I can quack like a duck.
0:23:38 > 0:23:41- Amazing, isn't it?- That was a cracker... it's a quacker!
0:23:41 > 0:23:44Right, so this is where you cook the duck in the bag.
0:23:44 > 0:23:47- Yeah.- Are you happy with how it's turned out? The cooking?
0:23:47 > 0:23:49Yeah, that's perfect.
0:23:49 > 0:23:50I mean, that's...
0:23:52 > 0:23:54From the middle to the... Yeah, just...
0:23:54 > 0:23:57- Exactly it.- The watermelon is as you want it?- Yep.
0:23:57 > 0:23:59I definitely think it works.
0:23:59 > 0:24:02- Did you try the duck? - Yeah, the duck first.
0:24:02 > 0:24:05And that is straight into the water bath.
0:24:09 > 0:24:11I've got no qualms with that.
0:24:11 > 0:24:14The one thing with sous-vide is you get rid of a lot of texture,
0:24:14 > 0:24:16so you need to put a lot of texture back in.
0:24:16 > 0:24:19And the crispy skin, the duck croquette...
0:24:19 > 0:24:22Do you think the crispy skin retains its crispiness
0:24:22 > 0:24:24when it's inside with the helium?
0:24:24 > 0:24:26It's still crispy now.
0:24:26 > 0:24:30- It's tasty, but it's not crispy.- No.
0:24:30 > 0:24:33- I find the duck croquette dry. - A little bit dry.
0:24:33 > 0:24:37- But with the watermelon, it works perfectly.- Yeah.
0:24:37 > 0:24:40You've got enough puree on there or could you add more?
0:24:40 > 0:24:43I could probably add a little bit more toast puree.
0:24:43 > 0:24:47And... but it's definitely there.
0:24:47 > 0:24:50- And you think you could pull that off for 80 people?- Definitely.
0:24:50 > 0:24:51It's a water bath.
0:24:51 > 0:24:57I think this is...by far Mark's strongest dish.
0:24:57 > 0:25:01But it's achievability...there was three of us doing two plates.
0:25:01 > 0:25:03Practically, for the banquet,
0:25:03 > 0:25:05there's too many moves onto the plate.
0:25:05 > 0:25:08And if you were me, what would you score it, Mark?
0:25:11 > 0:25:13If I were you, I would score this dish a nine.
0:25:16 > 0:25:19Bravo, brother, bravo.
0:25:19 > 0:25:21I'm happy with that. Angela just tried it.
0:25:21 > 0:25:23- I think your strongest dish. - Couldn't have gone any better.
0:25:23 > 0:25:27The helium, the duck was cooked to perfection,
0:25:27 > 0:25:30- could have maybe done with a little bit more toast puree.- Mm.
0:25:30 > 0:25:32But is that enough to knock a point off?
0:25:34 > 0:25:37Mark's dish has worried me, I think it could overtake us,
0:25:37 > 0:25:39but we'll find out when Angela judges.
0:25:50 > 0:25:51So, Tony.
0:25:53 > 0:25:54I like the dish.
0:25:54 > 0:25:56The little brioche nose.
0:25:57 > 0:25:59I enjoyed the spice of the cabbage
0:25:59 > 0:26:03and I like the idea of the style of the braising of it.
0:26:03 > 0:26:05But...
0:26:05 > 0:26:07There's more in you than that. You know, you can do better than
0:26:07 > 0:26:09turned carrots and potatoes,
0:26:09 > 0:26:12and really push your imagination.
0:26:12 > 0:26:15You said yourself it wasn't a dish necessarily from the heart
0:26:15 > 0:26:16and it was your weakest dish,
0:26:16 > 0:26:19and I have to say I agree with you.
0:26:21 > 0:26:27So, Michael, for your I Love Kids But I Couldn't Eat A Whole One...
0:26:27 > 0:26:30I thought it was delicious. I thought the meat was tender,
0:26:30 > 0:26:31it was lovely and moist.
0:26:31 > 0:26:35And those samosas, you know, I could have just eaten them all.
0:26:35 > 0:26:39You justified your brief, but my only criticism of this dish
0:26:39 > 0:26:42is that maybe a little bit more spice.
0:26:42 > 0:26:46So, Mark, for your Boil-in-the-bag Duck...
0:26:48 > 0:26:50I thought the interpretation was brilliant.
0:26:50 > 0:26:52I just thought it was very funny.
0:26:52 > 0:26:55Toasted bread puree came through.
0:26:55 > 0:26:58It was lovely toasted, it had that lovely flavour at the end.
0:26:58 > 0:27:02My thing, I'm not a great fan of sous-vide cooking.
0:27:02 > 0:27:03And not for meats especially.
0:27:03 > 0:27:06Unless at the end you sort of caramelise it up. I know you
0:27:06 > 0:27:10had the skin, but I felt the skin could have been a little bit more crispy.
0:27:13 > 0:27:15So, Tony, for your Rib Tickler...
0:27:18 > 0:27:20I'm giving you five points.
0:27:25 > 0:27:28So, Michael, for your Kid Dish...
0:27:30 > 0:27:32I'm going to give you nine points.
0:27:34 > 0:27:38And, Mark, for your duck dish,
0:27:38 > 0:27:40I'm going to give you eight points.
0:27:43 > 0:27:45ALL: Thank you.
0:27:46 > 0:27:47Cracking.
0:27:47 > 0:27:49Well done, Mark. Still tight, though.
0:27:49 > 0:27:52- Yes, yes.- Very tight. - Changes every course.
0:27:54 > 0:27:57So Michael has regained his lead with 22 points.
0:27:57 > 0:28:00Mark has moved into second place with 19 points.
0:28:00 > 0:28:03And Tony has fallen down to third with 18.
0:28:03 > 0:28:06I'm delighted with my score, that puts me in second place.
0:28:06 > 0:28:08There's only two that go through to the judging panel.
0:28:08 > 0:28:11I don't want to be stopped because of my main course.
0:28:11 > 0:28:14I'm really desperate to get to the judges' chamber.
0:28:14 > 0:28:16I'm not going to lose that three point lead,
0:28:16 > 0:28:19it means everything to me.
0:28:19 > 0:28:23Tomorrow, the competition continues with dessert.
0:28:23 > 0:28:25Will joker Tony have the last laugh?
0:28:25 > 0:28:28It's a custard pie. If that's not comedy, what is?
0:28:28 > 0:28:32Or is his technically challenging dessert a risk too far?
0:28:32 > 0:28:35- Oh,- BLEEP!
0:28:36 > 0:28:39Subtitles by Red Bee Media Ltd