Great British Menu continues as 24 of the nation's finest chefs battle it out to cook gastronomic masterpieces that are also witty and fun. Their dishes have to put a smile on faces as they compete for the prize of cooking a dish at a special banquet at the Royal Albert Hall celebrating 25 years of Comic Relief's Red Nose Day appeals.

The chefs in central England cook their main courses. Veteran judge Marcus Wareing is looking for perfection. Daniel Clifford's main has the same title as Richard Bainbridge's earlier fish course, Tongue in Cheek, but it is a wildly different plate of food. Richard Bainbridge uses a French technique to cook guinea fowl in a beef bladder and calls the dish Which Came First, the Chicken or the Egg, while Will creates a dish of roast longhorn beef rib eye, bread and bone marrow pudding and parsley paste. Comedy writer and star of Citizen Khan Adil Ray joins one of the chefs for a fundraising adventure. Show less