0:00:01 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:06 > 0:00:10For the first time ever, amateur home cooks will be paired with
0:00:10 > 0:00:15the best in the business for the cooking experience of a lifetime.
0:00:15 > 0:00:16Let me back in there!
0:00:18 > 0:00:21Each day, an award-winning chef will choose their perfect partner
0:00:21 > 0:00:24from four talented home cooks.
0:00:24 > 0:00:26You cooked extremely well.
0:00:26 > 0:00:28I can't tell you how impressed I am.
0:00:28 > 0:00:30Then, in the Friday Final,
0:00:30 > 0:00:32all four pairs will go head-to-head
0:00:32 > 0:00:35to cook for culinary royalty Pierre Koffmann.
0:00:35 > 0:00:38What makes a great chef is very hard work.
0:00:38 > 0:00:40Practice makes it better.
0:00:40 > 0:00:44The professional chefs' reputations are on the line.
0:00:44 > 0:00:46Bring the home cooks in.
0:00:46 > 0:00:49But will the amateur home cooks live up to their expectations?
0:00:49 > 0:00:51Eggs in ice, my boy, yes!
0:00:53 > 0:00:56This is Yes Chef.
0:00:57 > 0:01:00Hello, and welcome to Yes Chef.
0:01:00 > 0:01:02Let's see who's cooking in the kitchen today.
0:01:02 > 0:01:06First, it's John, an electrical engineer from the Wirral.
0:01:06 > 0:01:11Ordered with a batch of chaos is how I would describe my cooking.
0:01:11 > 0:01:14Hopefully today it'll be different and I can keep my head together.
0:01:14 > 0:01:18Next is Julie, a detective sergeant from Northamptonshire.
0:01:18 > 0:01:20Under pressure, you'd think I'd be quite good,
0:01:20 > 0:01:22but today I might be a little bit nervous.
0:01:22 > 0:01:24I'm going to try and do my best and just wing it.
0:01:24 > 0:01:27Paul is a computer programmer from Kettering.
0:01:27 > 0:01:30Most people are very impressed that I can cook like I do.
0:01:30 > 0:01:34From someone who works on computers, it's very surprising to them.
0:01:34 > 0:01:38And finally, Adam is an engineer from Runcorn.
0:01:38 > 0:01:39To impress the chefs today,
0:01:39 > 0:01:42what I want to do is make sure my food's packed full of flavour,
0:01:42 > 0:01:44it's well balanced and everything works well together.
0:01:44 > 0:01:47I really, really want to win this competition.
0:01:47 > 0:01:51Our cooks are raring to go so let's meet today's chef.
0:01:51 > 0:01:54He was awarded his first Michelin star in 2012.
0:01:54 > 0:01:56It's Paul Ainsworth.
0:01:57 > 0:02:00Renowned for his regional Cornish cuisine,
0:02:00 > 0:02:03Paul Ainsworth combines technical brilliance with big bold flavours
0:02:03 > 0:02:07to produce wonderfully creative dishes.
0:02:07 > 0:02:12My cooking style here at Number 6 is modern British with a huge focus on
0:02:12 > 0:02:15Cornish produce. We've got great meat, great seafood,
0:02:15 > 0:02:19beautiful vegetables and we try to showcase as much of that as we can.
0:02:19 > 0:02:22One haddock, one oysters, one duck, one pork.
0:02:22 > 0:02:25Having trained under the watchful eye of Gordon Ramsay
0:02:25 > 0:02:26and Marcus Wareing,
0:02:26 > 0:02:30Paul knows exactly what he's looking for from today's home cooks.
0:02:30 > 0:02:33I need to work with somebody that's got a great attitude.
0:02:33 > 0:02:36Bad timekeeping, working messy -
0:02:36 > 0:02:39me and that person are going to struggle.
0:02:39 > 0:02:44Ultimately, I want to make sure that myself and the home cook enjoy it,
0:02:44 > 0:02:46but whenever you compete, you go in there to win.
0:02:46 > 0:02:47Of course you want to win!
0:02:49 > 0:02:51Welcome, Paul. We are absolutely over the moon
0:02:51 > 0:02:54to have you here today. It's great to be here, thanks for having me.
0:02:54 > 0:02:57Our four home cooks are going to be doing everything they can to
0:02:57 > 0:03:00impress you today in the hope that you'll pick one of them as your
0:03:00 > 0:03:03partner in the Friday Final. What are you going to be looking for?
0:03:03 > 0:03:05First and foremost, great attitude.
0:03:05 > 0:03:08Somebody who's really up for the challenge, wants to cook great -
0:03:08 > 0:03:11but also cleanliness, good working practices
0:03:11 > 0:03:13and just looking like they're enjoying it as well.
0:03:13 > 0:03:15Brilliant! OK, well, let's get on with it.
0:03:15 > 0:03:18This is round one - Dish Of The Day.
0:03:18 > 0:03:21Home cooks, you're about to prepare the one dish that you believe
0:03:21 > 0:03:23will set you apart from the rest.
0:03:23 > 0:03:26Now, you only have 45 minutes so use your time wisely
0:03:26 > 0:03:30because after this round, sadly, one of you will be going home.
0:03:30 > 0:03:32So, Chef, it's over to you.
0:03:32 > 0:03:35Guys, enjoy it and have a great day.
0:03:35 > 0:03:37ALL: Yes, Chef.
0:03:37 > 0:03:41Our cooks are off. This is their one chance to make Paul fall in love
0:03:41 > 0:03:44with their food and it's absolutely crucial they do just that
0:03:44 > 0:03:48because after this round, one person will be leaving the competition.
0:03:49 > 0:03:53I smell garlic. Oh, yeah!
0:03:53 > 0:03:55But with only 45 minutes to impress,
0:03:55 > 0:03:58Julie's worried she may be playing it too safe.
0:03:58 > 0:04:00I'm nervous.
0:04:00 > 0:04:03I'm not an amazing chef so I'm going for good taste as opposed to
0:04:03 > 0:04:06too many elements, which might be my downfall,
0:04:06 > 0:04:08but I don't want to put myself under too much pressure.
0:04:08 > 0:04:10Paul, on the other hand,
0:04:10 > 0:04:12is saving his energy for a sprint to the finish line.
0:04:12 > 0:04:14This dish is really a last minute effort.
0:04:14 > 0:04:16Remembering to put all the herbs in,
0:04:16 > 0:04:20heat up in the pan so it all ends up on the plate at the right time.
0:04:21 > 0:04:24Less than ten minutes into the first challenge and Julie's already
0:04:24 > 0:04:25in trouble.
0:04:27 > 0:04:29Oh, God...
0:04:29 > 0:04:30Sorry, I've burnt the butter.
0:04:30 > 0:04:32Why have I done that?
0:04:38 > 0:04:41Hiya, John. Hi, you OK? Yes, good. All right, John? Hi, Paul.
0:04:41 > 0:04:44I would shake your hand, but... No, it's fine.
0:04:44 > 0:04:47What are you making? It's a posh Kiev, I would call it.
0:04:47 > 0:04:50I love Kiev! Oh, do you? I do.
0:04:50 > 0:04:52I prayed for a chef who loves Kiev, so basically...
0:04:52 > 0:04:55Lots of garlic butter? Lots of garlic butter. Good.
0:04:55 > 0:04:56Then wholemeal breadcrumbs,
0:04:56 > 0:05:00then serve with asparagus and these carrots I'm going to do in a light
0:05:00 > 0:05:03honey and lemon glaze and then I've got my other chicken breast here,
0:05:03 > 0:05:06so I'm going to see if I've got time to throw another one in as well.
0:05:06 > 0:05:09Right, OK. That'll be my lunch. Brilliant! OK. I look forward to it.
0:05:09 > 0:05:10Thanks, John. Thank you.
0:05:15 > 0:05:19Hi, Julie. What are you actually making? I'm going to make
0:05:19 > 0:05:24a fillet steak with a Madeira and mushroom duxelles, pomme fondant
0:05:24 > 0:05:27and just some nice chargrilled asparagus to go with it.
0:05:27 > 0:05:30And you had a problem with the ones just earlier? I burnt the butter.
0:05:30 > 0:05:33Put a little bit of oil in there and you'll regulate the temperature. OK.
0:05:33 > 0:05:35Fingers crossed. We'll let you get on, so you don't burn.
0:05:35 > 0:05:37Burn it again. Thank you.
0:05:37 > 0:05:39Good luck. Thanks. Good luck, Julie.
0:05:43 > 0:05:46Hi, Paul. Hi. How are we getting on?
0:05:46 > 0:05:49Calm and collected at the moment because potatoes take time to cook.
0:05:49 > 0:05:53What are you making? I'm doing a ribeye steak with pomme puree,
0:05:53 > 0:05:58new season asparagus and with some crispy smoked salted rocket.
0:05:58 > 0:06:00Talk to me about the rocket. Rocket, basically,
0:06:00 > 0:06:03it's a wild rocket and on top of that I ground some salt. Yeah.
0:06:03 > 0:06:08Sea salt. Liberally coat it with it and quickly put it in some hot fat.
0:06:08 > 0:06:10Great. Brilliant. And you're looking good for time?
0:06:10 > 0:06:13You look in control. I'm perfectly in control at the moment.
0:06:13 > 0:06:15Come back to me in ten minutes' time!
0:06:15 > 0:06:18I like that. Confident. I like that confidence.
0:06:18 > 0:06:20Ten minutes' time and I'll have arms everywhere.
0:06:20 > 0:06:23Brilliant. Aw! Well, good luck. Thank you. Good luck, Paul.
0:06:23 > 0:06:27'While Paul's perfectly under control, Adam seems to have missed
0:06:27 > 0:06:28'a vital step in his recipe.'
0:06:28 > 0:06:31Oh, something's sizzling away there. Adam, can we give you a quick tip
0:06:31 > 0:06:34before you keep going? Just trim all that off.
0:06:34 > 0:06:35Cut all that. Trim all that.
0:06:35 > 0:06:38This here's flavour, it's fat, that there is sinew.
0:06:38 > 0:06:40Right. As that cooks, Adam,
0:06:40 > 0:06:43that will just tighten and it will just make your duck breast tight
0:06:43 > 0:06:45and not very nice to eat. All right?
0:06:45 > 0:06:47That's it, lovely.
0:06:47 > 0:06:49There we are. Hey! Done.
0:06:49 > 0:06:52What are you making? I am doing a...
0:06:52 > 0:06:56caramel duck with mandarins,
0:06:56 > 0:06:59pickled daikon and just a herb salad.
0:06:59 > 0:07:01It sounds great. And how are your nerves?
0:07:01 > 0:07:03Not great at the moment. Aw!
0:07:03 > 0:07:06You know what you're doing so just enjoy it.
0:07:06 > 0:07:08Don't forget to season that duck, will you? Yeah, I will do.
0:07:08 > 0:07:10Good luck. Thank you. Good luck.
0:07:10 > 0:07:16So, Adam's back on track but time's flying for all our home cooks.
0:07:16 > 0:07:19Right, cooks, you're halfway through.
0:07:22 > 0:07:24I'm impressed with John. I think he's got a great attitude,
0:07:24 > 0:07:29I like his dish. He's kept it simple but there are still a lot of things
0:07:29 > 0:07:32that could go wrong there. We want to cut into that chicken Kiev
0:07:32 > 0:07:35and it, like, spill out with lovely garlic butter. I like the way
0:07:35 > 0:07:38he's used the Parma ham. He's taken on a bit of a take of a Wellington.
0:07:38 > 0:07:41It's clever, I like it. He seems quite calm in himself, doesn't he?
0:07:41 > 0:07:45Yes. He's good. I like John. Now, Julie. What d'you think of her dish?
0:07:45 > 0:07:48I like Julie's dish. If she pulls it off, it'll be incredible.
0:07:48 > 0:07:49It's a very "chef" dish.
0:07:49 > 0:07:52Yeah. OK, now let's move on to Paul.
0:07:52 > 0:07:55He seems in control, as well. They all seem quite calm, actually.
0:07:55 > 0:07:58I think Paul's too in control for the wrong reasons.
0:07:58 > 0:08:01OK. I think when you create a dish that you're only going to be busy
0:08:01 > 0:08:04for ten minutes at the end, for me, it's not a good use of time.
0:08:04 > 0:08:06He's not doing enough. Right.
0:08:06 > 0:08:09About another few minutes, they're nice and soft now.
0:08:09 > 0:08:11Work's got to start now.
0:08:11 > 0:08:13Adam. I like Adam a lot.
0:08:13 > 0:08:15It's good to be nervous, it shows that you care, and that's good.
0:08:15 > 0:08:19It doesn't worry you? Say, like thinking about the Friday Final, if,
0:08:19 > 0:08:22say, if it was Adam that you took forward, does that not worry you?
0:08:22 > 0:08:26If I could spend a bit of time with him, I can mentor him and I can show
0:08:26 > 0:08:29him how to control that nervous energy. At this stage, no,
0:08:29 > 0:08:32it's not a worry. And it's quite an interesting dish.
0:08:32 > 0:08:35I'm actually looking forward to tasting all these dishes.
0:08:35 > 0:08:37If they get them all right, it's going to be hard.
0:08:37 > 0:08:40There's four really nice dishes there. Brilliant. Well, I'll let you
0:08:40 > 0:08:42go off and have another nosey. Brilliant. Thank you.
0:08:48 > 0:08:52Right, cooks, you have just ten minutes left.
0:09:02 > 0:09:05Along with the cooking of the duck, obviously,
0:09:05 > 0:09:07the caramel sauce is quite crucial.
0:09:07 > 0:09:10As Paul said, he's looking for a level of complexity and flavour,
0:09:10 > 0:09:13so this will have a bit of salt and a bit of sweetness at the same time,
0:09:13 > 0:09:15it's like a salty caramel.
0:09:21 > 0:09:23Hello, Paul. Hi, Paul. This is where they've all been busy
0:09:23 > 0:09:26at the beginning, you're going to be busy now. That's right.
0:09:26 > 0:09:28It takes over now. That's the rocket. That is the rocket.
0:09:28 > 0:09:32OK, interesting. I'm just ready to add the herbs in the hot pan. Yeah.
0:09:32 > 0:09:36Let that all blister, the meat, take it off the heat,
0:09:36 > 0:09:38add the butter and that's my job done with this thing.
0:09:38 > 0:09:40Excellent. Good.
0:09:41 > 0:09:44I've made it twice before. I've done different variations,
0:09:44 > 0:09:47but this is the second time I've made it as it's going to be today.
0:09:47 > 0:09:50I'm hoping it will taste good, that's the main thing.
0:09:50 > 0:09:51All right, John?
0:09:51 > 0:09:55Hiya, Paul. That looks absolutely delicious. Nice and crispy. Yeah.
0:09:55 > 0:09:58What's your method of knowing that that's cooked? Just timing. Timing.
0:09:58 > 0:10:01Yeah. Trying to keep consistency of the thickness of the chicken
0:10:01 > 0:10:04when you're cooking it. Yeah. You're in control, aren't you?
0:10:04 > 0:10:05I like to think so. Yeah.
0:10:10 > 0:10:13Cooks, there's just two minutes left, two minutes to go,
0:10:13 > 0:10:16so you really need to start thinking about plating up.
0:10:22 > 0:10:24As long as the chicken's cooked, I'll be happy.
0:10:33 > 0:10:3630 seconds left.
0:10:38 > 0:10:39Come on, come on.
0:10:47 > 0:10:49Five...four...
0:10:49 > 0:10:52three...two...
0:10:52 > 0:10:54one... Stop cooking.
0:10:54 > 0:10:56Step away from your plates.
0:10:58 > 0:11:00Oh, my...
0:11:02 > 0:11:06First to be judged is John with his Dish of the Day.
0:11:06 > 0:11:09He has made prosciutto chicken Kiev served with asparagus,
0:11:09 > 0:11:13and honey and lemon glazed Chantenay carrots.
0:11:13 > 0:11:16There we are. Brilliant. How did you find the challenge?
0:11:16 > 0:11:18It wasn't too bad once you got going. The time flew, though.
0:11:18 > 0:11:22The 45 minutes is just nothing in the kitchen at all.
0:11:22 > 0:11:25So shall we tuck in? Yeah, let's go.
0:11:25 > 0:11:27Do you want to cut right into that chicken?
0:11:27 > 0:11:30It's got to be done, hasn't it? Is it going to ooze? I'm hoping so.
0:11:30 > 0:11:34I'm hoping the chicken is just right. Let's go straight in.
0:11:34 > 0:11:38That's what I'm after. Oh, look at that. Wow, fantastic. Amazing.
0:11:50 > 0:11:53Start with the chicken. I think you've nailed it.
0:11:53 > 0:11:55Thank you. I think it's great.
0:11:55 > 0:11:58The breast is nice and tender, it's lovely and juicy.
0:11:58 > 0:12:00That's a difficult thing to do.
0:12:00 > 0:12:02Thank you. And I'm impressed. Moving on to the vegetables,
0:12:02 > 0:12:04they are a bit under seasoned.
0:12:04 > 0:12:06Right. They need a bit of salt.
0:12:06 > 0:12:10The asparagus is overcooked but it's a good dish, John.
0:12:10 > 0:12:13I'm really impressed. Thank you. Fantastic comments.
0:12:13 > 0:12:15How are you feeling? I'm made up.
0:12:15 > 0:12:17That's all I could have asked for, that you enjoyed it.
0:12:17 > 0:12:20The tasting went really well. There was some constructive criticism
0:12:20 > 0:12:23around the vegetables, maybe not enough seasoning but I am just
0:12:23 > 0:12:26made up that they both liked the dish. It's lovely and garlicky.
0:12:26 > 0:12:29It's really garlicky. Really garlicky. Impressed?
0:12:29 > 0:12:34I am impressed. He's chosen a very humble ingredient and elevated it.
0:12:34 > 0:12:36So I like it, I think it was a great dish.
0:12:36 > 0:12:41Next is Julie with her Dish of the Day - fillet of beef, pomme fondant,
0:12:41 > 0:12:45asparagus and a wild mushroom and Madeira duxelles.
0:12:45 > 0:12:48Oh, lovely. Is there anything that you would change?
0:12:48 > 0:12:50Yes, lots.
0:12:50 > 0:12:52THEY LAUGH
0:12:52 > 0:12:57Oh! I would cut the potatoes better next time and check on my butter.
0:12:57 > 0:13:01I forgot to add the cream to my sauce and just leave it to rest
0:13:01 > 0:13:04a bit and ensure that I left more time to plate up. Right.
0:13:04 > 0:13:06Shall we dig in? Yes. Please.
0:13:17 > 0:13:20I'm going to go in the middle because I just want to see
0:13:20 > 0:13:22how you've cooked it.
0:13:29 > 0:13:33You've gone down a very kind of classic route,
0:13:33 > 0:13:36things that should and do work together.
0:13:36 > 0:13:40Just sadly, there's nothing bringing it together. Yeah.
0:13:40 > 0:13:42It's just separate elements.
0:13:42 > 0:13:44Start with the fondant. I know you were on the back foot with those
0:13:44 > 0:13:47but the potato's raw in the middle.
0:13:47 > 0:13:49The beef, I can't taste any salt. Right.
0:13:49 > 0:13:51Cooking wise, well done.
0:13:51 > 0:13:54Really well done. It is cooked beautifully.
0:13:54 > 0:13:57Sometimes it's that pinch of salt that makes the difference.
0:13:57 > 0:13:59Yes, I did forget, sorry.
0:13:59 > 0:14:01Don't be sorry. Not at all. Well done.
0:14:01 > 0:14:04The tasting was different. I agreed with all his comments.
0:14:04 > 0:14:06He was absolutely right.
0:14:06 > 0:14:08More practice at home and I think I can improve it.
0:14:08 > 0:14:11Really tasty Madeira sauce, really, really nice.
0:14:11 > 0:14:14Her ideas are good, she's got good ideas.
0:14:14 > 0:14:16This is still a... All to play for. All to play for.
0:14:16 > 0:14:19Time for Paul to face the taste test with his Dish of the Day.
0:14:19 > 0:14:22He has made pan-fried ribeye steak topped with crispy rocket
0:14:22 > 0:14:25and served with pomme puree and asparagus.
0:14:25 > 0:14:27There you go. Lovely.
0:14:27 > 0:14:29Thank you, Paul. So, how did you find the challenge?
0:14:29 > 0:14:32Relaxing to start with but it got a bit hectic at the end.
0:14:32 > 0:14:34Do you think you used your time wisely?
0:14:34 > 0:14:36I think I could have done things a little bit earlier,
0:14:36 > 0:14:39rested the steak a little bit longer. Yeah.
0:14:39 > 0:14:41But that's all in a perfect world.
0:14:41 > 0:14:44Yeah. Let's taste.
0:14:51 > 0:14:52Ribeye is nicely cooked.
0:15:07 > 0:15:09I was quite worried about your use of time.
0:15:09 > 0:15:11I think you could have done more.
0:15:11 > 0:15:14There was a lot of arms folded, waiting around.
0:15:14 > 0:15:17It's a cooking competition, I want to see you cook.
0:15:17 > 0:15:19Start with the ribeye, I saw you trimming quite a bit of fat off.
0:15:19 > 0:15:22I was a bit worried about that but you have left just enough on there
0:15:22 > 0:15:26to give that flavour. Everyone has done asparagus so far and yours
0:15:26 > 0:15:30is the best. It's a good dish but the one thing that lets it down
0:15:30 > 0:15:34is there's no sauce. Yes. Using those asparagus trimmings,
0:15:34 > 0:15:35cos you've cut quite a lot off...
0:15:35 > 0:15:39Yes. You could have made a puree with that asparagus, as opposed to
0:15:39 > 0:15:41standing there like this for half an hour.
0:15:41 > 0:15:44If we go through to the next round, I need to see a better use of time.
0:15:44 > 0:15:45Use of time. Yeah.
0:15:45 > 0:15:48I was happy with my use of time. If I was wanting to put more
0:15:48 > 0:15:51into the dish, I might have put too much into the dish.
0:15:51 > 0:15:53That's lovely, that.
0:15:53 > 0:15:55That's really good, John. I think I'm happy with what I did
0:15:55 > 0:15:58and I'm happy with the comments I got.
0:15:58 > 0:16:00If he does move forward to the next round,
0:16:00 > 0:16:03it'll be interesting to see if he picks up on all your...
0:16:03 > 0:16:06criticism, but it is constructive criticism. It is. And he can cook.
0:16:06 > 0:16:08Yeah.
0:16:08 > 0:16:11And finally, it's Adam with his Dish of the Day,
0:16:11 > 0:16:14pan-fried duck in a caramel sauce served with a salad of mandarin,
0:16:14 > 0:16:16ginger and pickled daikon.
0:16:18 > 0:16:20Was the challenge challenging?
0:16:20 > 0:16:23It certainly was. I thought I'd given myself plenty of time,
0:16:23 > 0:16:27but at the end it was a bit of a panic. Anything you would change?
0:16:27 > 0:16:30I'd probably rest the duck a little bit more, I think. Yeah.
0:16:30 > 0:16:33And I'd probably put a little bit more of the caramel sauce on,
0:16:33 > 0:16:35to be honest. Shall we taste? Yes.
0:16:44 > 0:16:46What have you done with the ginger?
0:16:46 > 0:16:49Some of it's in the pickle solution. And there's a couple of bits
0:16:49 > 0:16:53on there that are just raw as well. There's a mixture of both.
0:16:53 > 0:16:55Tough one, this, Adam. Tough one.
0:16:55 > 0:16:57I think that there's a really great idea here.
0:16:57 > 0:16:59I can see what you're trying to do.
0:16:59 > 0:17:01You've got all the right flavours there and stuff,
0:17:01 > 0:17:05there's just some things in there that need work. Like, the daikon
0:17:05 > 0:17:08is too thick, I can't get much acidity from the pickle.
0:17:08 > 0:17:11But the biggest problem you've got there is that ginger.
0:17:11 > 0:17:13It's got no process to it.
0:17:13 > 0:17:17My mouth now is ringing of ginger. I've got to eat it cos you've put it
0:17:17 > 0:17:19on the plate. And you've put quite a lot of it on the plate.
0:17:19 > 0:17:23There's a great idea there and the technique, which is the hardest bit,
0:17:23 > 0:17:26cooking the duck, you've done really, really well.
0:17:26 > 0:17:29But well done. There's a lot to take from that dish that's positive.
0:17:29 > 0:17:31Especially the cooking of your duck.
0:17:31 > 0:17:34I'd like to think I've done enough to go through today, although the
0:17:34 > 0:17:37presentation and maybe going that little bit further may have gone
0:17:37 > 0:17:39against me and overcomplicated things.
0:17:39 > 0:17:41It is a bit sharp, isn't it?
0:17:41 > 0:17:44But I'd still like to think I've done enough for today.
0:17:44 > 0:17:47Only three people can be taken through to the next round.
0:17:47 > 0:17:50For one of our home cooks, it's time to leave the competition.
0:17:50 > 0:17:53Having worked with Paul in round one, I really want to progress
0:17:53 > 0:17:56to round two so I've got a bit more time with him in the kitchen.
0:17:56 > 0:18:00I'd love to get through to the next round. It would just be fabulous.
0:18:00 > 0:18:03I'd love to spend some more time doing some more cooking
0:18:03 > 0:18:05but I've tried my best, worked with a Michelin starred chef,
0:18:05 > 0:18:08learnt lots of tips and I'll keep improving.
0:18:08 > 0:18:10I tried to cook everything
0:18:10 > 0:18:13to my best ability. Hopefully that's enough to get me through.
0:18:16 > 0:18:18I've made my mind up.
0:18:18 > 0:18:21You have? Yeah. You know exactly... Yeah. ..who you're going to go with.
0:18:21 > 0:18:23Yeah. Definitely. OK.
0:18:23 > 0:18:25Well, let's go break the news.
0:18:25 > 0:18:26Yeah.
0:18:28 > 0:18:30Firstly, I'd like to say a massive well done to all four of you.
0:18:30 > 0:18:35It's not an easy challenge and 45 minutes is not long but you all
0:18:35 > 0:18:39did really well. However, one of you does have to leave at this stage,
0:18:39 > 0:18:41and Paul has made his mind up.
0:18:41 > 0:18:44So, it's over to you, Chef.
0:18:44 > 0:18:47Guys, you did really well, I was so impressed.
0:18:47 > 0:18:49What a great round.
0:18:49 > 0:18:52Unfortunately, someone does have to go.
0:18:52 > 0:18:55Unfortunately, today, that's you, Julie.
0:18:55 > 0:18:57I'm really, really sorry. No problem, thank you.
0:18:57 > 0:19:01I've got to judge it on what's in front of me and the potato was raw
0:19:01 > 0:19:04but you cooked that fillet absolutely spot-on.
0:19:04 > 0:19:06I would not be disheartened. I think you are an amazing home cook,
0:19:06 > 0:19:10I really do. Oh, thank you. Thank you very much. Give us a hug.
0:19:12 > 0:19:14Do I get a hug? Yeah.
0:19:14 > 0:19:17It was a great experience, I tried my hardest but the other guys
0:19:17 > 0:19:20were much better cooks on the day, so I have no problems whatsoever.
0:19:20 > 0:19:21I'm happy.
0:19:21 > 0:19:24So, that leaves three home cooks remaining.
0:19:24 > 0:19:27They are electrical engineer John,
0:19:27 > 0:19:29computer programmer Paul
0:19:29 > 0:19:31and engineer Adam.
0:19:31 > 0:19:34It's round two, the Chef's Challenge. Now, in this round,
0:19:34 > 0:19:37Paul will be testing to see who has got the skills
0:19:37 > 0:19:40he's looking for. So, Chef, what's the challenge today?
0:19:40 > 0:19:42It is the humble omelette. Oh!
0:19:42 > 0:19:45I want you to make me a cheese and onion omelette.
0:19:45 > 0:19:48It sounds simple but you've got to really think about it.
0:19:48 > 0:19:51Right, start with the onion.
0:19:51 > 0:19:53Take off the outside layer of shell.
0:19:53 > 0:19:56If you don't peel the onion properly, we'll be able to taste it
0:19:56 > 0:19:58in there. For one omelette, we're only going to need one half.
0:19:58 > 0:20:00I just want you to chop it nice and properly.
0:20:00 > 0:20:03I want the onion to be a nice fine dice.
0:20:03 > 0:20:05OK? All right?
0:20:05 > 0:20:07So the pan's on, gently warm.
0:20:07 > 0:20:10Get the butter in there. This is the important bit,
0:20:10 > 0:20:12controlling the temperature.
0:20:12 > 0:20:15Take your Maurice, spread that onion.
0:20:15 > 0:20:16Add another knob of butter.
0:20:16 > 0:20:21What you're doing is cooking out that harsh onion flavour.
0:20:21 > 0:20:23At this point - season.
0:20:25 > 0:20:26Two eggs.
0:20:28 > 0:20:29Whisk your eggs.
0:20:30 > 0:20:33You want to get a bit of salt into the eggs now.
0:20:33 > 0:20:34Eggs in.
0:20:36 > 0:20:39Start to move it, OK? That's interesting cos when I make
0:20:39 > 0:20:43an omelette at home, I would normally put the eggs in and then
0:20:43 > 0:20:46just leave it but you've stirred it around. Stirred it around.
0:20:46 > 0:20:49Now my base is setting. Right, OK.
0:20:49 > 0:20:53The cheese, I'm grating nice and fine because when I go into it,
0:20:53 > 0:20:56I don't want it to be raw, I want it to be nice and oozy and melting.
0:20:56 > 0:20:58We'll put a bit of the chives in there.
0:20:58 > 0:21:00The whole thing is just super simple.
0:21:00 > 0:21:02But it takes skill to get right.
0:21:02 > 0:21:05Now we'll start to look.
0:21:05 > 0:21:07What we're looking for
0:21:07 > 0:21:09is for it to move over like this.
0:21:09 > 0:21:12So you get right to the bottom there.
0:21:12 > 0:21:14Wow. OK? Mine are normally black by that stage.
0:21:14 > 0:21:18I know! But you see why, cos I'm taking my time.
0:21:18 > 0:21:20I know in the middle of that,
0:21:20 > 0:21:22that cheese is going to be nice and gooey.
0:21:22 > 0:21:25I know it's seasoned really, really nice.
0:21:27 > 0:21:31There we have it. Cheese and onion omelette.
0:21:31 > 0:21:33Little bit of chives just over the top.
0:21:33 > 0:21:35Dig in. Go into the centre.
0:21:35 > 0:21:37See what it's meant to look like.
0:21:43 > 0:21:45Good? Fabulous.
0:21:45 > 0:21:46That just melts in your mouth.
0:21:46 > 0:21:48Paul, that's a fantastic challenge.
0:21:48 > 0:21:54Thank you. Guys, take your time, just focus and go for it.
0:21:54 > 0:21:55ALL: Yes, Chef.
0:21:56 > 0:22:00Our cooks have just 15 minutes to make the perfect omelette.
0:22:02 > 0:22:06They must replicate Paul's recipe from memory and even the simplest
0:22:06 > 0:22:09ingredients can pose a challenge.
0:22:09 > 0:22:11Just getting the skin off!
0:22:11 > 0:22:15Whilst Paul is looking for a partner that can be creative in the kitchen,
0:22:15 > 0:22:17he also needs to know they can follow his instructions
0:22:17 > 0:22:19to the letter.
0:22:19 > 0:22:22I think it should be OK. Just trying to remember the right order.
0:22:22 > 0:22:24Getting everything done.
0:22:24 > 0:22:27As only two cooks will be taken through to the next round,
0:22:27 > 0:22:30it's essential they use their time wisely.
0:22:30 > 0:22:32Fairly confident at the moment.
0:22:35 > 0:22:36Hi, Paul.
0:22:36 > 0:22:38Hi. All right? Yes.
0:22:38 > 0:22:40Onion looks nice and fine.
0:22:40 > 0:22:44How does this challenge make you feel? Very nervous. Are you?
0:22:44 > 0:22:46It's not as easy as it looks, is it?
0:22:46 > 0:22:48Not as easy as it looks at all.
0:22:48 > 0:22:51Let the knife do the work. Yeah. You don't want all that flavour
0:22:51 > 0:22:54disappearing into the chopping board. You want it all in that pan.
0:22:54 > 0:22:57No green chopping boards. Exactly. Good. OK, great, fantastic, Paul.
0:23:00 > 0:23:03How's it going, Adam? Yeah, not bad, Paul, thank you.
0:23:03 > 0:23:06Onions on, nice. Nice amount of butter. We call it sweating
0:23:06 > 0:23:09but it's cooking without colour cos we don't want the colour
0:23:09 > 0:23:12on the omelette, we want that butter to stay nice and blonde.
0:23:12 > 0:23:14Good, good. How are your nerves?
0:23:14 > 0:23:18A bit worse than this morning now, like. I think he looks calmer.
0:23:18 > 0:23:20He does look calmer. I think he settled into it nice.
0:23:20 > 0:23:22Good luck. Thank you.
0:23:24 > 0:23:27All right, John? Hi, Paul. Yes, thank you. Good. How's it going?
0:23:27 > 0:23:31You look in control. Yeah, hopefully. So onion nice and fine?
0:23:31 > 0:23:34Yeah. Excellent. Possibly could be a little bit finer.
0:23:34 > 0:23:37Yeah, well, you've got the chance now and as long as you cook it down
0:23:37 > 0:23:39and it's nice and soft, they'll be fine. That's good.
0:23:39 > 0:23:41I'll keep an eye on the taste.
0:23:41 > 0:23:44I've seasoned it. If you've got time, start those chives again.
0:23:44 > 0:23:46You see how they're all starting to bleed?
0:23:46 > 0:23:49It's because you're using the wrong knife. It'll bleed into...
0:23:49 > 0:23:51The flavour, yeah. Overpowering. Good.
0:23:51 > 0:23:53Good luck. Thank you.
0:23:53 > 0:23:55'So, taking Paul's advice,
0:23:55 > 0:23:58'it's back to square one for John and his chives.
0:23:58 > 0:24:00'Paul is first to get his eggs in the pan.
0:24:02 > 0:24:05'And Adam is a close second.
0:24:05 > 0:24:08'But for John, who's busy concentrating on his chives,
0:24:08 > 0:24:10'time is slipping away.'
0:24:10 > 0:24:12An omelette is a simple thing to make
0:24:12 > 0:24:14but that looked quite difficult... Mm. ..to me.
0:24:14 > 0:24:18I think what people forget about an omelette is that it's not scrambled,
0:24:18 > 0:24:23fried, burnt. It's lovely cooked, set eggs with some lovely cheese
0:24:23 > 0:24:24and onion in there.
0:24:24 > 0:24:27The eggs have gone in, if you want to go and have a look at the pans.
0:24:27 > 0:24:28Yeah, fantastic.
0:24:28 > 0:24:30I think this is make or break.
0:24:30 > 0:24:32Scrambled egg or omelette?
0:24:40 > 0:24:42'With plenty of time to spare,
0:24:42 > 0:24:46'confident cook Paul is first to cross the finish line.'
0:24:46 > 0:24:49Right, cooks, you've got just two minutes left.
0:24:49 > 0:24:51Two minutes to go.
0:24:51 > 0:24:52You're done. I know.
0:24:52 > 0:24:54Made the most of my time.
0:24:56 > 0:24:59Adam is next to plate up his omelette.
0:25:01 > 0:25:05But trying desperately to hang on to his place in the competition,
0:25:05 > 0:25:07John is using every last second.
0:25:15 > 0:25:19Right, cooks, that's it, your time is up.
0:25:19 > 0:25:20It's time to taste.
0:25:22 > 0:25:25'It's the moment of truth. One of our home cooks will be leaving
0:25:25 > 0:25:30'the competition if their omelette doesn't meet Paul's expectations.'
0:25:30 > 0:25:33Right. It's time to judge. Time to taste.
0:26:07 > 0:26:09Not the easiest thing to do, is it? No. Definitely not.
0:26:09 > 0:26:12No. But a very good job.
0:26:13 > 0:26:17I feel with this one, a little bit too much butter.
0:26:17 > 0:26:21Can you see the fat? The butter is just a vehicle to start it off,
0:26:21 > 0:26:25to add a bit of flavour but I don't want that greasiness on the lips.
0:26:25 > 0:26:28Mm-hm. Moving on to yours, John.
0:26:28 > 0:26:29Quite a lot of cheese in there.
0:26:29 > 0:26:31Yeah. Seasoning is there,
0:26:31 > 0:26:34it's not overcooked and hasn't got a burnt exterior to it,
0:26:34 > 0:26:37so, again, very good. Moving on to yours, Adam,
0:26:37 > 0:26:40the one that looks like it fell out of the pan as opposed to it...
0:26:40 > 0:26:43Put my spatula through the middle of it. Yeah. Looks more like
0:26:43 > 0:26:48a Danish pastry with the two exposed ends than a nice folded omelette.
0:26:48 > 0:26:49It's hard. It is hard.
0:26:49 > 0:26:53It's very, very hard. I can't really split any of you on your omelettes.
0:26:53 > 0:26:57I'll to have some time to think about the rounds previous.
0:26:57 > 0:27:00Do you want to step out? Yeah, thank you.
0:27:05 > 0:27:08Paul can only take two cooks through to the next round.
0:27:08 > 0:27:11With his sights set on the Friday Final,
0:27:11 > 0:27:13this decision is proving harder than expected.
0:27:15 > 0:27:18So, Paul, you've had a bit of time to think. I have.
0:27:18 > 0:27:20Have you made your decision?
0:27:20 > 0:27:25I have. OK. Firstly, let's get the easy bit over and done with.
0:27:25 > 0:27:27That is, John, I'm going to send you through to the next round.
0:27:27 > 0:27:30Well done. So, well done.
0:27:30 > 0:27:31Well done, John.
0:27:33 > 0:27:36Right, Adam and Paul.
0:27:36 > 0:27:39I couldn't split you, as you know, on the omelette, so I have to then
0:27:39 > 0:27:43make my decisions based on what dishes you cooked for me.
0:27:43 > 0:27:45If I look at both dishes,
0:27:45 > 0:27:47I'm going to have to say, Adam,
0:27:47 > 0:27:52I feel that Paul's was just more of a well rounded dish and for that
0:27:52 > 0:27:55I'm going to have to send you home. Not a problem. Thank you very much.
0:27:55 > 0:27:57But well done.
0:27:57 > 0:28:00A little bit gutted really but good luck to the guys going forward,
0:28:00 > 0:28:03they both cooked super dishes and I think the right guys went through.
0:28:03 > 0:28:05Just two cooks remain -
0:28:05 > 0:28:08electrical engineer John and computer programmer Paul -
0:28:08 > 0:28:13but only one can be chosen as Paul's partner for the Friday Final.
0:28:13 > 0:28:17So it's time now for our third and final round, the Chef's Special.
0:28:17 > 0:28:21In this challenge our cooks will be given a set of ingredients to one of
0:28:21 > 0:28:25Paul's signature dishes. Cooks, the aim of this round is to see
0:28:25 > 0:28:28what you can make with the same set of ingredients.
0:28:28 > 0:28:30You'll get to see what Paul makes a little bit later on.
0:28:30 > 0:28:33But for you at home, here's today's ingredients.
0:28:33 > 0:28:37Paul's chosen oysters, fennel,
0:28:37 > 0:28:40apple, eggs, limes,
0:28:40 > 0:28:44chervil, breadcrumbs and salami.
0:28:44 > 0:28:46Easy enough for a Michelin-starred chef,
0:28:46 > 0:28:48but what will our home cooks think?
0:28:48 > 0:28:53OK, cooks, you have one hour. Reveal your ingredients,
0:28:53 > 0:28:55because your time starts now.
0:28:58 > 0:29:01Oysters. Hm.
0:29:01 > 0:29:04How do you feel about that? Erm, seafood's not my favourite.
0:29:04 > 0:29:07Paul? Bit scared of my fingers when I try and open an oyster.
0:29:07 > 0:29:11So has either of you ever opened an oyster before? No. No.
0:29:11 > 0:29:15'Our cooks are off and get straight to work with the fiddly task
0:29:15 > 0:29:17'of opening the oysters.'
0:29:17 > 0:29:19There must be a hole there somewhere.
0:29:21 > 0:29:22'John's got the knack.
0:29:24 > 0:29:27'But Paul's finding it a little bit more tricky.'
0:29:29 > 0:29:31It's cracked.
0:29:31 > 0:29:32Try a different one.
0:29:36 > 0:29:39'But what about the rest of Paul's selected ingredients?'
0:29:40 > 0:29:45I've never cooked oysters before so I'm sort of winging this one a bit.
0:29:45 > 0:29:48And it's just deciding what to do with the sausage.
0:29:48 > 0:29:51It's quite a hard one. It's well outside my comfort zone here.
0:29:53 > 0:29:54How are you doing, Paul?
0:29:54 > 0:29:58Fine. Just trying to work out what all the bits and pieces are. Yeah.
0:29:58 > 0:29:59I think I can put most of them together.
0:29:59 > 0:30:02Have you got a dish together? I've got a dish in my head.
0:30:02 > 0:30:04OK, tell us what you're going to do.
0:30:04 > 0:30:06Well, I'm going to poach some fennel,
0:30:06 > 0:30:10which I'm then going to layer up with the oysters inside the shells.
0:30:10 > 0:30:14OK. With mayonnaise obviously made with the lime and the eggs. Wow, OK.
0:30:14 > 0:30:17And the mayonnaise, tell me, how are you going to make the mayonnaise?
0:30:17 > 0:30:21Egg yolks, whisk them up over and whisk some oil into it. Brilliant.
0:30:21 > 0:30:22Great, look forward to it.
0:30:26 > 0:30:30I've never cooked with fennel before. This'll be interesting.
0:30:30 > 0:30:33John, you look like a man with a plan. Yeah! Well...
0:30:33 > 0:30:36whether it'll work or not, I've got a plan. Have you?
0:30:36 > 0:30:37What's your plan? Tell us.
0:30:37 > 0:30:40Well, I'm going to try going along the same lines as the Kiev,
0:30:40 > 0:30:43with oysters in breadcrumbs. Yeah.
0:30:43 > 0:30:45No idea if you can serve oysters like that,
0:30:45 > 0:30:47I've never cooked with oysters before so I'm not sure how far
0:30:47 > 0:30:49I'm supposed to cook it.
0:30:49 > 0:30:52Just remember in your head that you can eat them like that.
0:30:52 > 0:30:56That tells you something. Well, good luck. Yes, good luck.
0:31:05 > 0:31:08So, both the lads have got a plan. Mm-hm.
0:31:08 > 0:31:10Whose dish are you more impressed by?
0:31:10 > 0:31:14I probably understand John's more.
0:31:14 > 0:31:17I felt Paul was telling me a lot,
0:31:17 > 0:31:19but I couldn't piece it together in my mind. No, no.
0:31:19 > 0:31:21I'm cleaning the shells to try and get any bits of the sea
0:31:21 > 0:31:24left off them so they're nice and clean.
0:31:24 > 0:31:27So, Paul is planning to serve his oyster in the shell.
0:31:27 > 0:31:29Can you do that? Wash them off a little bit,
0:31:29 > 0:31:32run them under the tap. OK. But for me, just making sure
0:31:32 > 0:31:35you get rid of any bits of debris and stuff like that.
0:31:35 > 0:31:38If he's going to serve it in the shell then good on him.
0:31:39 > 0:31:44Obviously John is pulling on his Kiev roots from this morning. Mm.
0:31:44 > 0:31:47Wise move. Wise move. Wise move.
0:31:47 > 0:31:50He's using the fennel, he's using the lime.
0:31:50 > 0:31:53It'll be interesting to see if any of them used the cured pork.
0:31:53 > 0:31:56I want to see all the ingredients used.
0:31:56 > 0:31:59The salami worries me. I'm not 100% sure that it's going to work,
0:31:59 > 0:32:02to be honest, so I'll see how I go for flavours as I go along.
0:32:02 > 0:32:06It doesn't want to stick. I could do with flour first.
0:32:06 > 0:32:08It's not on the list of ingredients, so...
0:32:08 > 0:32:12I'm just after a bit of crunch on the oyster, is the theory.
0:32:14 > 0:32:17Cooks, you have just 15 minutes left.
0:32:20 > 0:32:22I've got it in my head.
0:32:22 > 0:32:24It's just, is it going to come out in the flavours that I can taste?
0:32:24 > 0:32:27I keep looking across and it looks different to mine.
0:32:27 > 0:32:29It looks good.
0:32:29 > 0:32:32I haven't got a clue what I'm doing!
0:32:34 > 0:32:37How's it going, John? Not too bad, actually. Tell me what you're doing.
0:32:37 > 0:32:41The fennel and the apple are chopped and reduced down.
0:32:41 > 0:32:42Cooked down a bit, yeah?
0:32:42 > 0:32:45And I tried a bit with the salami and it just
0:32:45 > 0:32:48seemed to go quite well with it. You've used everything, haven't you?
0:32:48 > 0:32:51Just about, yeah. And you're all right for time, you feel in control?
0:32:51 > 0:32:54I think so, yeah. I just hope it tastes OK. Yeah, me too.
0:32:57 > 0:33:00What's in here? You've got apple... A bit of apple,
0:33:00 > 0:33:02what was left of the fennel, the liquor from the...
0:33:02 > 0:33:05I've cooked those. Oh, so you've cooked these?
0:33:05 > 0:33:08I've just put them in cold water to stop them cooking through so...
0:33:08 > 0:33:11Good. And what are you going to do with the salami?
0:33:11 > 0:33:13I might basically put some slices of some salami with it.
0:33:13 > 0:33:16The thing I could have probably done with is a bit of butter to whisk
0:33:16 > 0:33:19into the sauce just to give it a bit more richness and thickness. Good.
0:33:19 > 0:33:21So I have to try to get the richness without that.
0:33:25 > 0:33:28As time ticks away for our home cooks,
0:33:28 > 0:33:30despite having the same ingredients,
0:33:30 > 0:33:33they've come up with two completely different dishes.
0:33:35 > 0:33:38But whose oysters will Paul prefer?
0:33:38 > 0:33:40That tastes better than I thought it would.
0:33:40 > 0:33:43Cooks, there's just 30 seconds to go.
0:33:51 > 0:33:54Right, cooks, that's it - time is up.
0:33:54 > 0:33:57Step away from your oysters. It's time to taste.
0:33:57 > 0:34:00First up, it's John.
0:34:00 > 0:34:02He's made pan-fried breaded oysters
0:34:02 > 0:34:06served with a fennel and apple puree, wrapped in salami.
0:34:06 > 0:34:08Well, I hope you like it.
0:34:08 > 0:34:10That was a tough challenge. It certainly was.
0:34:10 > 0:34:13I've never even tasted an oyster. Oh, really? Wow, really?
0:34:13 > 0:34:16No, honestly. Well, you've done brilliantly, then.
0:34:16 > 0:34:18I'm just hoping the oysters are cooked cos,
0:34:18 > 0:34:20again, I wouldn't know what constitutes cooked.
0:34:20 > 0:34:23Shall we find out? Yes, let's.
0:34:26 > 0:34:27OK.
0:34:40 > 0:34:43John, well done. Thank you.
0:34:43 > 0:34:47For somebody that's never cooked an oyster before, that is really good.
0:34:47 > 0:34:49The oyster is slightly over,
0:34:49 > 0:34:51but I'm really nit-picking there.
0:34:51 > 0:34:56That is really, really good. I love the way you've used everything.
0:34:56 > 0:34:59It's fresh, it's lovely, it's not heavy, it's a great starter.
0:34:59 > 0:35:02I cannot tell you how impressed I am. Well done. Thank you.
0:35:02 > 0:35:05Absolutely ecstatic with the way the tasting went.
0:35:05 > 0:35:08Paul was very complimentary,
0:35:08 > 0:35:11especially considering I've never cooked oyster before.
0:35:11 > 0:35:14He struck a chord with me there cos I love apple like that. Mm.
0:35:14 > 0:35:16Really, really pleased.
0:35:16 > 0:35:19Next into the tasting room is Paul.
0:35:19 > 0:35:23He's made poached oysters on a bed of fennel, served in the shell
0:35:23 > 0:35:26and topped with mayonnaise and breadcrumbs.
0:35:26 > 0:35:28Now, how was the challenge for you?
0:35:28 > 0:35:30Very difficult to decide what to do with it.
0:35:30 > 0:35:32I didn't use all the ingredients.
0:35:32 > 0:35:36I had some flavours and tastes in my head and I followed through with it.
0:35:36 > 0:35:38Shall we get stuck in? Yes!
0:35:38 > 0:35:41OK. One each.
0:35:58 > 0:36:01For me, Paul, starting with the mayonnaise,
0:36:01 > 0:36:05you haven't made mayonnaise. You've got cooked egg.
0:36:05 > 0:36:09The panko breadcrumb hasn't cooked, it's just out of the bowl,
0:36:09 > 0:36:11gone on top and it's raw.
0:36:11 > 0:36:15The oysters are overcooked and, yeah, it's just...
0:36:15 > 0:36:18It did stretch me a lot, this was well outside my comfort zone.
0:36:18 > 0:36:21Yeah, but it's good. You've produced something and got it on the plate.
0:36:21 > 0:36:24That's a feat in itself, so well done. Thank you. Well done.
0:36:24 > 0:36:26It could have gone better.
0:36:26 > 0:36:30The tastes and everything I had in my head of what it should be
0:36:30 > 0:36:32didn't really turn out on the plate.
0:36:32 > 0:36:34With the final challenge complete,
0:36:34 > 0:36:39it's just left for Paul to deliberate over our two home cooks.
0:36:39 > 0:36:43So, let's think about the whole day. They've done three challenges. Yeah.
0:36:43 > 0:36:46And both have done really well. They have, they have.
0:36:46 > 0:36:48Unfortunately, I can only take one through,
0:36:48 > 0:36:50but, yeah, I've made my mind up. I have. Good.
0:36:50 > 0:36:52OK, well, before we let them know,
0:36:52 > 0:36:55we're going to see what you do with those ingredients.
0:36:55 > 0:36:58This is my highlight now, so come on. Let's do it!
0:37:00 > 0:37:03So, Paul, it's over to you.
0:37:03 > 0:37:06So the first thing that we're going to do is open the oysters.
0:37:07 > 0:37:11Break the hinge. How do you know if you get a bad oyster?
0:37:11 > 0:37:13Generally, the smell. Oh, really?
0:37:13 > 0:37:15You'll see it inside, it's just not nice.
0:37:15 > 0:37:19The shell even might be open slightly. You'll know. You'd know.
0:37:19 > 0:37:23So, we're just going to wash them, pass the juice over.
0:37:25 > 0:37:26Job done. OK?
0:37:26 > 0:37:29What we're going to do now are the limes.
0:37:29 > 0:37:32Move the lime around and it really kind of gets it soft
0:37:32 > 0:37:36so we can release all the lovely juices that are in the lime.
0:37:36 > 0:37:40Cut the limes in half and we want the juice.
0:37:40 > 0:37:43I also want the zest of just one lime.
0:37:43 > 0:37:44Now, when you zest,
0:37:44 > 0:37:47what you're doing is you're getting the oils of the fruit.
0:37:47 > 0:37:49Growing up, your mum and dad had a guest house, didn't they?
0:37:49 > 0:37:52That's right. And you used to help out? Yeah.
0:37:52 > 0:37:54I grew up in hospitality. Our home was the business.
0:37:54 > 0:37:57And when did you start cooking or find your love of cooking?
0:37:57 > 0:38:00When I was 16. 16!
0:38:00 > 0:38:03Yeah, I was just drawn to the kitchen like a magnet. I loved it.
0:38:03 > 0:38:06I started washing up and it just went from there, really.
0:38:06 > 0:38:09Moved to London, worked for some great chefs...
0:38:09 > 0:38:11You have worked for some fantastic chefs. Yeah.
0:38:11 > 0:38:13Who has been your favourite to work for?
0:38:13 > 0:38:15I couldn't pick one, they're all brilliant. You know,
0:38:15 > 0:38:19Gary Rhodes taught me so much about, like, simplicity,
0:38:19 > 0:38:22Gordon Ramsay was all about the skill, the precision.
0:38:22 > 0:38:23It was brilliant.
0:38:23 > 0:38:27So, here I'm peeling the fennel and the reason I'm peeling it
0:38:27 > 0:38:30is because that skin on the outside is quite tough.
0:38:30 > 0:38:33When you peel it, it then becomes lovely and soft.
0:38:33 > 0:38:37I'm just going to add some sugar into this and by adding the sugar,
0:38:37 > 0:38:40obviously the lime's lovely and sour so we're going to balance that
0:38:40 > 0:38:43and what I'm after is that lovely sweet-sour combination.
0:38:45 > 0:38:46Yeah, lovely.
0:38:46 > 0:38:49How long have you been in Cornwall now? Ten years.
0:38:49 > 0:38:52I knew somebody that knew the area really well and there was
0:38:52 > 0:38:54an exciting opportunity to open a restaurant,
0:38:54 > 0:38:58to see it go from where we were worrying about how we were going to
0:38:58 > 0:39:02pay the bills to now people coming to see us from all over.
0:39:02 > 0:39:05Which is amazing, isn't it? It's brilliant.
0:39:05 > 0:39:09So, you were awarded your Michelin star in 2012.
0:39:09 > 0:39:11How did you feel when you found out?
0:39:11 > 0:39:15It was probably one of the most amazing moments, you know, ever.
0:39:15 > 0:39:17It's incredible.
0:39:17 > 0:39:21Our syrup's nicely cooled down. We just pour all over.
0:39:21 > 0:39:24I cannot tell you how delicious this is.
0:39:24 > 0:39:27Next, chervil. If you just have a little bit of that chervil
0:39:27 > 0:39:29and just tell me what you can taste.
0:39:33 > 0:39:35It's like parsley and aniseed mixed together. Absolutely.
0:39:35 > 0:39:38Herbs contain beautiful oils. We don't want those on the board,
0:39:38 > 0:39:40we want that flavour in there.
0:39:40 > 0:39:42Right, move over to our oysters -
0:39:42 > 0:39:46into the white and into our crumb.
0:39:46 > 0:39:48In, all around, into our crumb.
0:39:48 > 0:39:52Now, I get everything together. So that sits on the bottom
0:39:52 > 0:39:55and we take some of that juice, spoon it in.
0:39:55 > 0:39:59Now we're organised and now we cook our oysters.
0:39:59 > 0:40:02And they go in hot oil really quickly.
0:40:05 > 0:40:08Cos of the panier, the oyster's not going to be touched.
0:40:08 > 0:40:10All I want is that nice golden brown exterior
0:40:10 > 0:40:13and then that's it, they're out and served.
0:40:13 > 0:40:16And we want to serve straight away, nice plump side up.
0:40:16 > 0:40:20You've got that lovely texture coming from the crumb.
0:40:20 > 0:40:24And then straight away we just put that lovely cured pork just on top.
0:40:24 > 0:40:26There we are, simple as that.
0:40:26 > 0:40:27Right, let's have a taste.
0:40:30 > 0:40:32Make sure you get that salad, yeah.
0:40:32 > 0:40:34Yeah.
0:40:34 > 0:40:36That is unbelievable.
0:40:36 > 0:40:38All right?
0:40:38 > 0:40:39More than all right!
0:40:39 > 0:40:42That was absolutely fantastic, Paul, thank you so much. Thank you.
0:40:42 > 0:40:45It is time to reveal who's going to be your partner in the Friday Final,
0:40:45 > 0:40:49but before we do, let's have a quick recap
0:40:49 > 0:40:51of the dishes they made earlier.
0:40:51 > 0:40:55In the first round, John impressed Paul with his speed and efficiency,
0:40:55 > 0:40:59making a tasty chicken Kiev in only 45 minutes.
0:40:59 > 0:41:03He stormed ahead with the omelette and then pushed himself out of his
0:41:03 > 0:41:07comfort zone with a brave attempt at pan-friend oysters.
0:41:07 > 0:41:09Paul's just been so helpful.
0:41:09 > 0:41:11Just to spend another day in the kitchen cooking with him
0:41:11 > 0:41:14would just be like a dream come true.
0:41:14 > 0:41:17Meanwhile, Paul wowed with his flavours in the first round,
0:41:17 > 0:41:21produced an omelette that secured his place in the competition,
0:41:21 > 0:41:23but then tripped up on the final challenge
0:41:23 > 0:41:26with a badly executed mayonnaise.
0:41:26 > 0:41:29I take the criticism they gave me, yes. I would like to get through
0:41:29 > 0:41:32and I'd like to learn a lot more from a Michelin star chef.
0:41:32 > 0:41:35Firstly, I'd like to say a massive well done to both of you.
0:41:35 > 0:41:38It's been a great day, you've done so well.
0:41:38 > 0:41:41However, there can be only one winner and Paul has made his mind up
0:41:41 > 0:41:44who he's going to take through to the Friday Final.
0:41:44 > 0:41:47So, Paul, it's over to you.
0:41:47 > 0:41:49I can't tell you how impressed I am.
0:41:49 > 0:41:51I think you've both cooked extremely well,
0:41:51 > 0:41:55but I can only take one person with me on Friday
0:41:55 > 0:41:57and I've had to make my decision
0:41:57 > 0:41:59based on what we're going to be doing Friday,
0:41:59 > 0:42:02but also the dishes I tasted today -
0:42:02 > 0:42:05which dishes would I love to sit down the most and eat?
0:42:05 > 0:42:07And based on that decision...
0:42:10 > 0:42:12..I'm going to take you, John.
0:42:12 > 0:42:13Oh, thank you.
0:42:13 > 0:42:15I'm really sorry, Paul.
0:42:15 > 0:42:19It was so close. It was such a hard decision for me to make.
0:42:19 > 0:42:23Commiserations, Paul, but, John, congratulations. Well done!
0:42:23 > 0:42:26'What can I say? I just didn't expect to get past the first round.'
0:42:26 > 0:42:29I hate the term "gobsmacked", but, yeah, I know why people use it now.
0:42:29 > 0:42:32My last dish didn't really go to plan. I've learnt a lot, though.
0:42:32 > 0:42:34I wouldn't have missed it for the world.
0:42:34 > 0:42:36So, any last tips, then?
0:42:36 > 0:42:39Just bring what you've done today. We've got a massive challenge ahead.
0:42:39 > 0:42:41We're not here to make up the numbers, John. We want to win it.
0:42:41 > 0:42:43Oh, damn right, yeah.
0:42:43 > 0:42:45Is that clear? We've got this far. We want to win it.
0:42:45 > 0:42:46We're going to win.
0:42:46 > 0:42:48I'm going to give it my all now to win on Friday
0:42:48 > 0:42:51and repay Paul's faith in me.
0:42:51 > 0:42:54Tomorrow on Yes Chef -
0:42:54 > 0:42:58four more home cooks go all out to impress superchef Bryn Williams.
0:42:58 > 0:43:00Have you done any cooking? HE LAUGHS
0:43:00 > 0:43:04It's the chance for them to work alongside the best in the business.
0:43:04 > 0:43:05That's a big skill, that, you know?
0:43:05 > 0:43:09But only one can become his partner for the Friday Final.
0:43:09 > 0:43:10It really is on a knife edge.