0:00:02 > 0:00:05This week, four Michelin-starred chefs selected their perfect
0:00:05 > 0:00:07partners from some exceptional home cooks.
0:00:07 > 0:00:12Today, those four teams compete, but only one can win.
0:00:12 > 0:00:15For the home cooks, it's a chance to prove themselves to their mentors.
0:00:15 > 0:00:18Take the risotto off at ten minutes!
0:00:18 > 0:00:22For the professional chefs, their reputations are on the line...
0:00:22 > 0:00:23Mash the spuds!
0:00:23 > 0:00:25..as they will ultimately be judged
0:00:25 > 0:00:28by triple Michigan-starred chef Pierre Koffmann.
0:00:29 > 0:00:32For me, there is only two types of cooking -
0:00:32 > 0:00:33bad cooking and good cooking.
0:00:33 > 0:00:36Guys, you have just two minutes left.
0:00:38 > 0:00:43Four chefs, four home cooks, but only one team can win.
0:00:43 > 0:00:46This is Yes, Chef.
0:00:49 > 0:00:51Hello and welcome to Yes, Chef.
0:00:51 > 0:00:55It's the Friday final, when all four pro-am teams will go head-to-head,
0:00:55 > 0:00:57so let's meet them.
0:00:57 > 0:01:01On Monday Theo Randall, of Theo Randall at the Intercontinental,
0:01:01 > 0:01:05chose strategy director Regan Anderton as his team-mate.
0:01:05 > 0:01:08I like Regan. I like the way she is. I like her attitude.
0:01:08 > 0:01:10She seems very confident.
0:01:10 > 0:01:14I think our battle plan is to remain really calm and just get on with it.
0:01:14 > 0:01:17I've got Theo at my side, so, yeah, feeling really confident.
0:01:17 > 0:01:19Aiden Byrne of Manchester House picked IT consultant
0:01:19 > 0:01:22Eugene Rangayah on Tuesday.
0:01:22 > 0:01:25Eugene has composed himself in a phenomenal manner.
0:01:25 > 0:01:28- Congratulations.- Thank you. - Well done.
0:01:28 > 0:01:30I'm relatively confident and I think it's boosted by
0:01:30 > 0:01:33- Aiden supporting me. - We understand each other.
0:01:33 > 0:01:37He does as he's told and I'll tell him what to do, simple as that.
0:01:37 > 0:01:39Wednesday saw Matt Gillan
0:01:39 > 0:01:41choose secretary Judith Ruck.
0:01:41 > 0:01:45I would like to move forward with... Judith.
0:01:45 > 0:01:47Oh, wow.
0:01:47 > 0:01:50I'm confident in going into the challenges, yeah, so happy.
0:01:50 > 0:01:54- Looking forward to it. - I could eat that myself.
0:01:54 > 0:01:56Nervous but very excited.
0:01:56 > 0:01:58And yesterday, Frances Atkins
0:01:58 > 0:02:00of The Yorke Arms chose administrator
0:02:00 > 0:02:02Dina da Silva as her partner.
0:02:02 > 0:02:06And these balls look really yummy.
0:02:06 > 0:02:10We're going to go for it and we're going to produce the best food ever.
0:02:10 > 0:02:14- Yes, that's it. Positive attitude. - A positive attitude.
0:02:14 > 0:02:17So it's time for round one, recreate the recipe.
0:02:17 > 0:02:21For this challenge, each of our professional chefs have given
0:02:21 > 0:02:25their cooks a masterclass in how to deliver an exceptional dish.
0:02:25 > 0:02:27Let's see how they got on.
0:02:27 > 0:02:31The home cooks have just one hour to complete their masterclass
0:02:31 > 0:02:35before their chefs will leave them completely alone to recreate
0:02:35 > 0:02:39- the exact same dish.- For speed, I'm going to show you a naughty.
0:02:39 > 0:02:42Don't worry about the look, you're going to trim it anyway.
0:02:42 > 0:02:46Each chef has chosen a demanding recipe for their home cook in
0:02:46 > 0:02:51- an attempt to showcase their skills and win the round.- Loads of butter.
0:02:51 > 0:02:55On the Red team, home cook Judith will be attempting chef Matt's
0:02:55 > 0:02:57dish of salt-baked rump of pork,
0:02:57 > 0:03:01roasted cauliflower with a cauliflower, blue cheese and
0:03:01 > 0:03:04tarragon puree, and a pickled sunflower seed dressing.
0:03:04 > 0:03:05It's really nice.
0:03:05 > 0:03:09It's the only way I cook pork rumps now, in a salt dough.
0:03:09 > 0:03:13The key to this dish is the perfectly timed cooking of the pork.
0:03:13 > 0:03:17It must be placed in the oven in the salt dough before removing the
0:03:17 > 0:03:20- dough and finishing off in a frying pan.- Very precise.
0:03:20 > 0:03:24Next are chef Frances and her home cook Dina on the Blue team.
0:03:24 > 0:03:27Dina will be making summer duck breast with Nasturtium,
0:03:27 > 0:03:31artichoke and orange, in a turmeric, star anise and tomato sauce.
0:03:31 > 0:03:35The timing of the duck breast is crucial and the sauce needs
0:03:35 > 0:03:38to be correctly reduced to bring out the flavours.
0:03:38 > 0:03:40This is how it must look.
0:03:40 > 0:03:45Whatever you do, don't let that reduce too much, because you'll muck it up, all right?
0:03:45 > 0:03:49The home cooks can make notes, but must pay attention to every
0:03:49 > 0:03:53- detail in order to produce a winning dish.- I've got to make that.
0:03:53 > 0:03:55I'm going to make that.
0:03:55 > 0:03:59Chef Aiden and his partner Eugene are the Green team.
0:03:59 > 0:04:03Eugene will be making steam-salted cod and fresh pappardelle
0:04:03 > 0:04:07served with morels in white port, asparagus tips and asparagus puree.
0:04:07 > 0:04:10I usually just do it by eye, it's about 500g of flour in there.
0:04:10 > 0:04:13For this dish, the consistency of the fresh pasta is crucial,
0:04:13 > 0:04:18and for home cook Eugene, it's the first time he'll be attempting it.
0:04:18 > 0:04:20Going to put another egg yolk in there.
0:04:20 > 0:04:22It's just going to firm it up. Yeah.
0:04:22 > 0:04:25Guaranteed for structure, really, more than anything.
0:04:25 > 0:04:28- Put some salt in the water as well. - Yeah. Yeah.
0:04:28 > 0:04:30And finally on the Yellow team,
0:04:30 > 0:04:33home cook Regan will make chef Theo's classic fish stew
0:04:33 > 0:04:37with Dorset blue lobster, sea bass, monkfish and clams.
0:04:37 > 0:04:39The knife's not going to break, so just crack the lobster.
0:04:39 > 0:04:41The fish can very easily overcook,
0:04:41 > 0:04:44so the timing for this dish is imperative.
0:04:44 > 0:04:46Get a sharp knife like that and just put the knife through the clam.
0:04:48 > 0:04:51So, that's perfect. It's how I want it to be.
0:04:52 > 0:04:55So, there we go. Easy-peasy.
0:04:58 > 0:05:01The cooks will have just one hour to recreate the professional
0:05:01 > 0:05:05chefs' masterpiece and they have to do it completely on their own,
0:05:05 > 0:05:08whilst chefs watch from the green room.
0:05:08 > 0:05:10Now, chefs, you do have a lifeline.
0:05:10 > 0:05:14If you see your cooks heading for disaster, you can step in,
0:05:14 > 0:05:18but for just two minutes only, so use your time wisely.
0:05:18 > 0:05:21After that, cooks, you're on your own.
0:05:21 > 0:05:26So, chefs, will you please leave the kitchen? Off you go.
0:05:26 > 0:05:27Good luck, mate.
0:05:29 > 0:05:31Your time starts now.
0:05:34 > 0:05:37The cooks are on their own and the pressure is on.
0:05:37 > 0:05:41Can they recreate the incredibly high standards of Michelin-starred
0:05:41 > 0:05:43food all under the watchful eye of their chefs?
0:05:43 > 0:05:47I'm getting quite a headache with the stress of it all.
0:05:48 > 0:05:51And they'll be checking the home cooks' every move to see if
0:05:51 > 0:05:54they're following their instructions to the letter.
0:05:54 > 0:05:58On the Yellow team, Theo's partner Regan is struggling to get stuck in.
0:05:58 > 0:06:01No, it's not a walnut.
0:06:01 > 0:06:02Smash it!
0:06:02 > 0:06:04The lobster is a bit tough.
0:06:05 > 0:06:07That wasn't meant to be how it came out.
0:06:10 > 0:06:13Oh, my God, she's got the clams, but she's got a huge cook's knife.
0:06:13 > 0:06:16I said a little paring knife. Just to make sure...
0:06:16 > 0:06:18Oh, I can't watch this.
0:06:20 > 0:06:21Meanwhile, on the Green team,
0:06:21 > 0:06:25chef Aiden has given home cook Eugene a tough assignment.
0:06:26 > 0:06:29Never made pasta before. First time.
0:06:29 > 0:06:31Stop dilly-dallying.
0:06:31 > 0:06:35He's doing it, he's doing it. You're just a bit impatient.
0:06:35 > 0:06:37You're a drama queen.
0:06:38 > 0:06:43On the Blue team, Frances' partner Dina is heading for disaster.
0:06:43 > 0:06:45They're going to burn. They're going to burn.
0:06:45 > 0:06:50Get that on there. That would've been a near miss.
0:06:50 > 0:06:52If I'd have left that on there, I'd have ended up with very burnt
0:06:52 > 0:06:54artichokes and sweet potato.
0:06:54 > 0:06:58On the Red team, Matt's partner Judith should be wrapping her
0:06:58 > 0:07:01pork in salt dough and putting it in the oven.
0:07:02 > 0:07:04I'm a little bit concerned at this point.
0:07:04 > 0:07:06Judith's got a pan on with oil
0:07:06 > 0:07:08and she's got the pork sitting next to it.
0:07:08 > 0:07:10The salt dough needs to go in the oven.
0:07:10 > 0:07:12Oh, gosh. Yeah, of course, yeah.
0:07:12 > 0:07:15The pork should go into the oven without being sealed.
0:07:15 > 0:07:19If Judith pan fries her pork it could be disaster for the Reds.
0:07:19 > 0:07:21- MATT:- Come on, Judith, pay attention.
0:07:23 > 0:07:26No...
0:07:29 > 0:07:32- Hi, Judith.- Hey. - How are you getting on?
0:07:32 > 0:07:34I think everything's going according to plan.
0:07:34 > 0:07:38Matt can only go in once, so he must choose his moment wisely.
0:07:39 > 0:07:43I can either go in now but I need to be there
0:07:43 > 0:07:45- to check that pork when it's cooked.- Yeah.
0:07:45 > 0:07:48I'll be happy when I've got the pork in the oven.
0:07:48 > 0:07:51Take the pork out.
0:07:51 > 0:07:52Come on, Judith.
0:07:52 > 0:07:54After five minutes in the frying pan,
0:07:54 > 0:07:57Matt's concerned further time in the oven will ruin the pork and,
0:07:57 > 0:08:00as a result, he is the first chef to go in for the Red team.
0:08:00 > 0:08:02- I'm going to have to go in. - Go on, mate.- Good luck.
0:08:06 > 0:08:08- Right.- You have two minutes.
0:08:08 > 0:08:11- You sealed the pork off beforehand. - Yeah.
0:08:11 > 0:08:14It goes in the pan AFTER it comes out of the oven in the salt dough.
0:08:14 > 0:08:16It's now too warm for the salt dough.
0:08:16 > 0:08:18Matt's decided to abandon the salt dough.
0:08:18 > 0:08:22So, get that pan back on the heat and we'll bypass this.
0:08:22 > 0:08:25- Hi, Dina.- Hi there.
0:08:25 > 0:08:27How are you getting on? You're smiling still.
0:08:27 > 0:08:29- LAUGHS - Just about.
0:08:29 > 0:08:32Just about getting there, trying to do this precision pastry.
0:08:32 > 0:08:33Make sure it looks nice and neat.
0:08:33 > 0:08:36Is everything going according to plan at the minute?
0:08:36 > 0:08:40I'm ticking it off and it seems to be about right at the moment.
0:08:40 > 0:08:42- So...- OK, and working at the right pace, you think?
0:08:42 > 0:08:44Yeah, I hope so.
0:08:44 > 0:08:46After this...
0:08:47 > 0:08:51- 18 minutes. - How long do I leave it in for?
0:08:51 > 0:08:54- That's it, out.- 18 minutes. - Sorry, Matt.
0:08:54 > 0:08:57That's a quick two minutes. Wow!
0:08:57 > 0:09:00It's on my mind now that I made such a big error at the beginning
0:09:00 > 0:09:03and I'm playing catch-up but I just need to relax
0:09:03 > 0:09:05because everything else looks OK.
0:09:07 > 0:09:08- Hi, Eugene.- Hi.
0:09:08 > 0:09:10- How are you getting on? - Er, getting on.
0:09:10 > 0:09:13Just prepping the asparagus that's going to go in the puree.
0:09:13 > 0:09:16The fish is in the oven. I've got enough time and that so...
0:09:16 > 0:09:18- So, er...- Fingers crossed. - Thank you.
0:09:18 > 0:09:21Right, cooks, you are halfway through.
0:09:21 > 0:09:24You've had 30 minutes and you've got 30 minutes to go.
0:09:30 > 0:09:32- Hi, Regan.- Hi. - How are we getting on?
0:09:32 > 0:09:35- OK.- Is everything going according to plan?
0:09:35 > 0:09:37Yeah, I think so. It seems to be.
0:09:37 > 0:09:39Get the potatoes on.
0:09:39 > 0:09:41I'm just conscious that my potatoes need to be going on.
0:09:41 > 0:09:43Potatoes, potatoes.
0:09:43 > 0:09:45Oh, yes, there we go.
0:09:45 > 0:09:47Peel the potatoes.
0:09:47 > 0:09:48That's it.
0:09:48 > 0:09:50- FRANCES:- Dear me.
0:09:50 > 0:09:53On the Blue team, Frances's partner Dina,
0:09:53 > 0:09:54having nearly burnt her vegetables,
0:09:54 > 0:09:57has now taken her duck out too early,
0:09:57 > 0:09:59which is making Frances twitchy.
0:09:59 > 0:10:00What's happened?
0:10:00 > 0:10:02We've gone to pot.
0:10:03 > 0:10:07- Is she supposed to cut the duck at this stage?- No, no.
0:10:07 > 0:10:09- So you're thinking about going in? - No, no.
0:10:09 > 0:10:11I thinking I'm going to rectify this at the end.
0:10:11 > 0:10:14Oh, dear. I don't think that fryer's on.
0:10:15 > 0:10:17That's a bit unfortunate.
0:10:17 > 0:10:20- You sure you don't want to go in now?- No.
0:10:20 > 0:10:23Time for Eugene to attempt pasta rolling for the first time.
0:10:23 > 0:10:24But it's too dry.
0:10:24 > 0:10:26- Oh, dear.- He's struggling.
0:10:26 > 0:10:29But unfamiliar with making pasta,
0:10:29 > 0:10:32he adds oil instead of water, or egg.
0:10:32 > 0:10:33I need more oil.
0:10:33 > 0:10:35- Oh...- What are you doing?!
0:10:37 > 0:10:40And just for good measure, he adds another glug.
0:10:40 > 0:10:43- FRANCES:- Why has he done that? - There's a lot of oil in that pasta.
0:10:43 > 0:10:45- There's lots of oil in it. - Why has he done that?
0:10:45 > 0:10:48And it's all proving too much for Aiden who has
0:10:48 > 0:10:50no choice but to go in and use his two minutes.
0:10:50 > 0:10:53Right, your two minutes starts now.
0:10:53 > 0:10:57So Aiden has just two minutes to completely remake the pasta
0:10:57 > 0:10:59and save the Green team.
0:10:59 > 0:11:01- Put a little bit of water in there. - Yeah.
0:11:01 > 0:11:03Just the pasta that needs sorting out.
0:11:09 > 0:11:11Flour.
0:11:13 > 0:11:14OK.
0:11:16 > 0:11:17Right, time's up.
0:11:17 > 0:11:19- Off you go.- Thank you.- Well done.
0:11:20 > 0:11:24Disaster avoided, thanks to Aiden, Eugene is back on track.
0:11:24 > 0:11:28I have never made pasta that fast in my life.
0:11:28 > 0:11:31Cooks, you only have ten minutes left.
0:11:31 > 0:11:34Ten minutes to go.
0:11:35 > 0:11:38- Good plating. - Getting food on plates.- Yeah.
0:11:38 > 0:11:40Nice, you're getting plated.
0:11:40 > 0:11:42Lucky lad.
0:11:42 > 0:11:45So with Judith nearly home and dry for the Reds,
0:11:45 > 0:11:47Dina on the Blue team has made a decision
0:11:47 > 0:11:49that could prove disastrous.
0:11:50 > 0:11:52Oh, don't do that.
0:11:54 > 0:11:57I think she's cutting out what she thinks is the raw bit.
0:11:58 > 0:12:00What are you doing?
0:12:00 > 0:12:02It goes from bad to worse for Frances,
0:12:02 > 0:12:05as Dina is failing to reduce her sauce to the correct consistency.
0:12:05 > 0:12:09Come on, get that reduced, it's not reduced enough.
0:12:09 > 0:12:10Oh...
0:12:12 > 0:12:14I think I might change mine to soup.
0:12:16 > 0:12:18Unable to hold back any longer,
0:12:18 > 0:12:22Frances trades her two minutes and goes in to sort out Dina's sauce.
0:12:22 > 0:12:25- Two minutes, Frances. - Yeah, thank you.
0:12:25 > 0:12:28Get that coming down a bit. OK?
0:12:28 > 0:12:30That's it. Good girl.
0:12:30 > 0:12:33That meat was a bit undercooked but I think it's all right.
0:12:35 > 0:12:38It's just left for Theo to use his two minutes for the Yellows, but
0:12:38 > 0:12:41with Regan cooking so well, will he actually need them?
0:12:41 > 0:12:43She's doing a great job.
0:12:43 > 0:12:45I mean, she's just cooking.
0:12:45 > 0:12:47Everything I've said, she's doing.
0:12:47 > 0:12:48Do you want a cup of tea?
0:12:51 > 0:12:53- Right, Frances, time's up, out you go.- Thank you.
0:12:53 > 0:12:54- Sorry.- Put that on...
0:12:54 > 0:12:57Eventually as Regan is plating up, Theo goes in
0:12:57 > 0:12:59just to do the final checks.
0:12:59 > 0:13:01- Two minutes, Theo. - You've done brilliantly.- Thank you.
0:13:01 > 0:13:03- How does it feel, has it cooked through?- It's good.
0:13:03 > 0:13:06Just make sure that is cooked through.
0:13:06 > 0:13:07That's good.
0:13:07 > 0:13:10The claws were all stuck, so I've literally just done tails.
0:13:10 > 0:13:12- Is it looking all right? - It's tastes delicious.- Good.
0:13:12 > 0:13:13- It tastes really good.- Phew.
0:13:15 > 0:13:17Oh, get that bok choy out.
0:13:17 > 0:13:19That's what I said!
0:13:19 > 0:13:22- Time's up. Well done.- Thank you.
0:13:22 > 0:13:25So all four chefs have used their lifelines.
0:13:25 > 0:13:29The cooks now have to finish their dish completely on their own.
0:13:29 > 0:13:31It's not dried pasta, mate. It's fresh, get it out.
0:13:31 > 0:13:33He's totally forgot about it, hasn't he?
0:13:43 > 0:13:47Time is up. Stop cooking, step away from your plates.
0:13:47 > 0:13:49You've done all you can.
0:13:49 > 0:13:52Regan! Leave that plate alone.
0:13:54 > 0:13:57First to be judged is the Red team.
0:13:57 > 0:14:01Judith has attempted to replicate Matt's dish of salt baked
0:14:01 > 0:14:02rump of pork, roasted cauliflower
0:14:02 > 0:14:05with a cauliflower, blue cheese and tarragon puree,
0:14:05 > 0:14:08and a pickled sunflower-seed dressing.
0:14:10 > 0:14:12But will Judith's version impress the other chefs?
0:14:14 > 0:14:17- How did you find that?- Terrifying.
0:14:17 > 0:14:20I'm glad it's over, I can relax a little now.
0:14:20 > 0:14:21OK, and are you happy?
0:14:21 > 0:14:24- Yeah, it looks great.- So you're proud of Judith?- Yeah, I am. I am.
0:14:24 > 0:14:26Good. OK, guys.
0:14:26 > 0:14:29- I'm going to go in first.- Yeah.
0:14:29 > 0:14:30It looks delicious.
0:14:40 > 0:14:41Mmm...
0:14:43 > 0:14:46- Mm, I like that, that's delicious. - A bit of that crust on there.- Mmm.
0:14:46 > 0:14:50And this cauliflower puree is really delicious.
0:14:50 > 0:14:51Thank you.
0:14:51 > 0:14:54And I like the kind of caramelisation of the
0:14:54 > 0:14:56cauliflower slice.
0:14:56 > 0:14:58- There's a real depth of flavour there.- Yeah.
0:14:58 > 0:15:01You've really nailed the seasoning.
0:15:01 > 0:15:04Lots of flavours in there.
0:15:04 > 0:15:06I'm getting lots of different textures.
0:15:06 > 0:15:07Spot on, that.
0:15:07 > 0:15:10The textures are good, they run with each other really,
0:15:10 > 0:15:13really nicely and the pork's beautifully cooked.
0:15:13 > 0:15:15I'm quite nervous.
0:15:15 > 0:15:16LAUGHTER
0:15:19 > 0:15:21What lovely, lovely comments.
0:15:21 > 0:15:23I'm trying to hold it back!
0:15:23 > 0:15:26- The feedback was great. - Really good.
0:15:26 > 0:15:30I'm not used to that many compliments. It's... Oooh.
0:15:31 > 0:15:33Next is the Blue team of Frances and Dina.
0:15:33 > 0:15:35Dina has made Frances' dish,
0:15:35 > 0:15:38summer duck breast with nasturtium, artichoke,
0:15:38 > 0:15:43bok choy and orange in a turmeric, star anise and tomato sauce.
0:15:43 > 0:15:46But how will Dina's version fare with the other chefs?
0:15:48 > 0:15:50So how did you find that, Gina?
0:15:50 > 0:15:54It started off all right and then I nearly burnt all the vegetables
0:15:54 > 0:15:56by putting them on the hob.
0:15:56 > 0:16:00I could smell this burning smell and I thought, "What's going on?"
0:16:00 > 0:16:03You did very well. OK.
0:16:03 > 0:16:05Would you like to taste?
0:16:05 > 0:16:07- Shall I go first again?- In you go.
0:16:20 > 0:16:23- So this sauce is really like powerful, really strong.- Yeah.
0:16:23 > 0:16:28It seemed a little bit too reduced, it seems quite a strong flavour.
0:16:28 > 0:16:31I thought the reduction was quite nice with the duck.
0:16:31 > 0:16:33You've got quite a big flavour with the duck.
0:16:33 > 0:16:35A bit of reduction just cuts through it.
0:16:35 > 0:16:37It lifts it.
0:16:37 > 0:16:40I think with that orange around the duck,
0:16:40 > 0:16:43and the turmeric together, if you taste one without the other
0:16:43 > 0:16:47you would say it's quite strong but I think eating them together...
0:16:47 > 0:16:49Frances has challenged you with that one.
0:16:49 > 0:16:51I think you've done really well with that.
0:16:51 > 0:16:54I know, there is nothing left. That's the sign of a good dish.
0:16:54 > 0:16:56- There you go.- Thank you.
0:16:56 > 0:16:58All the other chefs were saying,
0:16:58 > 0:17:00"Are you going in there, are you going in there?"
0:17:00 > 0:17:03I said, "No, get yourself out of your own mess
0:17:03 > 0:17:06"and I will correct it," and you did just that. So...
0:17:06 > 0:17:08OK. Thank you.
0:17:08 > 0:17:12Time for the Green team of Aiden and Eugene.
0:17:12 > 0:17:15Eugene has attempted his mentor's dish of steamed salted cod,
0:17:15 > 0:17:18asparagus tips with asparagus puree,
0:17:18 > 0:17:22pappardelle and morels in a white port.
0:17:22 > 0:17:25But will Eugene's version meet Aiden's high standards?
0:17:27 > 0:17:29Did you enjoy that, Eugene?
0:17:29 > 0:17:34Erm, yeah, it was enjoyable but challenging.
0:17:34 > 0:17:38- Hoping that I pull it off in terms of flavour.- OK.
0:17:38 > 0:17:40Right, guys, you can tuck in.
0:17:45 > 0:17:47- The flavour of the morels are lovely.- Mmm.
0:17:50 > 0:17:52And the fish is just perfect. Look at that.
0:17:52 > 0:17:56You can just see the fish is slightly shiny.
0:17:57 > 0:18:00The pasta has got a nice bite to it, it's slightly chewy.
0:18:01 > 0:18:03It's really good.
0:18:03 > 0:18:06I loved the shallots, the shallot cream.
0:18:06 > 0:18:08There's white port in there.
0:18:08 > 0:18:11It's a beautiful dish.
0:18:11 > 0:18:16Beautifully cooked asparagus, just finishes off the dish nicely.
0:18:17 > 0:18:20I must admit I was very worried about the pasta.
0:18:21 > 0:18:24You can really taste that acidity in the morels.
0:18:24 > 0:18:26- Thank you.- Mmm, gorgeous.
0:18:27 > 0:18:30And finally, it's the Yellows of Theo and Regan with their
0:18:30 > 0:18:34classic fish stew, including Dorset blue lobster, sea bass,
0:18:34 > 0:18:39monkfish and clams with tomatoes, fennel and porcini mushrooms.
0:18:39 > 0:18:42But will Regan's version live up to her mentor's expectations?
0:18:45 > 0:18:49- Did you enjoy that? - I really enjoyed it.
0:18:49 > 0:18:51I could definitely feel eyes on me.
0:18:54 > 0:18:57- It was good, I enjoyed it.- OK.
0:18:57 > 0:18:59Tuck in, guys.
0:19:00 > 0:19:02Lovely.
0:19:13 > 0:19:15There is a lovely flavour through the sauce.
0:19:18 > 0:19:20The potatoes are cooked to perfection!
0:19:20 > 0:19:21LAUGHTER
0:19:23 > 0:19:27It could be so easily wrecked, and it's just lovely.
0:19:27 > 0:19:29Very...taste of the seashore.
0:19:29 > 0:19:32- Thank you.- It is a joy to eat, yeah.
0:19:32 > 0:19:35- It really is a joy to eat. - Thank you.
0:19:36 > 0:19:39When you taste it, you can really taste the kind of love in it.
0:19:39 > 0:19:42You can tell you enjoyed making that. Well done, really good.
0:19:42 > 0:19:44Thank you.
0:19:44 > 0:19:47The four home cooks must now wait whilst the chefs award
0:19:47 > 0:19:49a score out of ten for each dish.
0:19:51 > 0:19:53These marks will be added together to give
0:19:53 > 0:19:56a maximum possible score of 30 points for Round One.
0:20:00 > 0:20:03So challenge one is completed and the scores are in.
0:20:03 > 0:20:07I have to say, it's just four points between first and fourth,
0:20:07 > 0:20:09so it's neck and neck.
0:20:10 > 0:20:11In fourth place...
0:20:13 > 0:20:15It's Frances and Dina.
0:20:16 > 0:20:18In third place...
0:20:19 > 0:20:21It's Matt and Judith.
0:20:22 > 0:20:27And the current leaders by just one point...
0:20:30 > 0:20:33- ..is Aiden and Eugene.- Well done.
0:20:33 > 0:20:37So Aiden and Eugene are the ones to beat on 26.
0:20:37 > 0:20:41And Frances and Dina are trailing behind on 22 points.
0:20:41 > 0:20:45That was a tough round and I really didn't think we would win
0:20:45 > 0:20:47that round because of the competition.
0:20:47 > 0:20:51Somebody has got to be in the unenviable place that we are,
0:20:51 > 0:20:53but we'll have to try and make up.
0:20:53 > 0:20:57- Very frustrating.- I think it is the mark I gave Aiden that did it.
0:20:57 > 0:20:59Oh, well done, Theo.
0:20:59 > 0:21:01It ain't over till I start singing.
0:21:02 > 0:21:05Right, this is it, this is the last chance for our professional
0:21:05 > 0:21:09chefs and their home cooks to prove they have what it takes to be
0:21:09 > 0:21:11crowned this week's champions.
0:21:11 > 0:21:14And this time they have to impress more than each other because
0:21:14 > 0:21:18they're going to be cooking for culinary royalty, Pierre Koffmann.
0:21:20 > 0:21:23What makes a great chef is, first, to be passionate
0:21:23 > 0:21:25and very hard work.
0:21:25 > 0:21:28Pierre Koffmann has been at the heart of high-end cuisine
0:21:28 > 0:21:29for 50 years.
0:21:30 > 0:21:34One turbot, one cod, one steak..
0:21:34 > 0:21:37His proteges include Gordon Ramsay, Marco Pierre White,
0:21:37 > 0:21:40Tom Kitchin, Tom Aikens and
0:21:40 > 0:21:45Jason Atherton, who between them have amassed over 20 Michelin stars.
0:21:45 > 0:21:48I'm the head chef, they follow me and that's it, you know.
0:21:49 > 0:21:52He's one of only a handful of chefs in the UK to have been
0:21:52 > 0:21:54awarded three Michelin stars.
0:21:54 > 0:21:57An accolade he upheld for a ground-breaking 15 years.
0:21:57 > 0:22:02With such of wealth of respect and experience, Pierre's expertise
0:22:02 > 0:22:03is second to none.
0:22:03 > 0:22:05Allo. Allo!
0:22:05 > 0:22:10All the chefs in the competition are top chefs but I feel they
0:22:10 > 0:22:12will be a bit nervous to cook for me.
0:22:14 > 0:22:16That should be ready by now.
0:22:16 > 0:22:19Welcome, Pierre, it's such a pleasure to have you here.
0:22:19 > 0:22:20Thank you.
0:22:20 > 0:22:23So now our teams are going to be cooking just for you today.
0:22:23 > 0:22:27We've asked you to choose two key ingredients.
0:22:27 > 0:22:29Can you please reveal what those ingredients are?
0:22:29 > 0:22:32My two ingredients will be beautiful langoustine
0:22:32 > 0:22:35and extra-sweet pineapple.
0:22:35 > 0:22:38I'm sure they've got plenty of ideas with that.
0:22:38 > 0:22:41So teams, you have just one hour to create
0:22:41 > 0:22:43a mouthwatering menu for Pierre.
0:22:43 > 0:22:44Are you ready?
0:22:44 > 0:22:47Because your time starts now.
0:22:47 > 0:22:49Let's go. Go.
0:22:53 > 0:22:54Come on, Chef!
0:22:54 > 0:22:57Our teams have just one hour to produce
0:22:57 > 0:22:59a two-course menu for Pierre.
0:22:59 > 0:23:01In addition to langoustines and pineapple,
0:23:01 > 0:23:04the teams can choose from a larder of ingredients.
0:23:04 > 0:23:06Do we have to take the booze now?
0:23:06 > 0:23:08We can come back for it.
0:23:08 > 0:23:11But they only have five minutes together to devise a plan.
0:23:11 > 0:23:14Erm, erm, erm...
0:23:14 > 0:23:16So we will do some poached langoustine.
0:23:16 > 0:23:19- We will make a stock from all the claws and the heads.- OK.
0:23:19 > 0:23:22- Caramelise the pineapple.- Yeah.
0:23:22 > 0:23:25Put on the plate so it looks nice and tasty.
0:23:25 > 0:23:27I'll make a gnocchi. I'll leave the fennel puree to you.
0:23:27 > 0:23:30- We'll fold that right at the end in the risotto.- OK.
0:23:30 > 0:23:33When the risotto rice is sort of right.
0:23:33 > 0:23:36Right, cooks, it's time to leave the kitchen.
0:23:36 > 0:23:38Please leave the kitchen now.
0:23:38 > 0:23:42The professional chefs will have a strict 15 minutes to prep the
0:23:42 > 0:23:45dishes before leaving the kitchen and handing complete control
0:23:45 > 0:23:47over to their home cooks.
0:23:47 > 0:23:51God the adrenaline in my chest. It's going boom, boom, boom.
0:23:51 > 0:23:53The clock is ticking for the professional chefs
0:23:53 > 0:23:57who know that this 15 minutes prep could make or break them because
0:23:57 > 0:24:00once they hand over to their cooks, they'll not be allowed back
0:24:00 > 0:24:03in the kitchen until the final three minutes.
0:24:05 > 0:24:08The Red team of Matt and Judith are currently in third place.
0:24:08 > 0:24:12They've decided to make roasted langoustines with
0:24:12 > 0:24:14a shellfish reduction, roasted artichokes with
0:24:14 > 0:24:18a passion fruit dressing and a langoustine bisque.
0:24:18 > 0:24:19And for dessert,
0:24:19 > 0:24:23a basil cake with roasted pineapple and vanilla mascarpone.
0:24:23 > 0:24:25My mind's gone completely blank now.
0:24:25 > 0:24:29I just hope that I pull it back together when I get out there.
0:24:32 > 0:24:35Matt's going full steam ahead to get as much done for team-mate Judith.
0:24:38 > 0:24:42Meanwhile, on the Blue team, Frances and Dina know they need to pull off
0:24:42 > 0:24:45something special to move up from the bottom of the leaderboard.
0:24:45 > 0:24:47We're going to be making a langoustine risotto
0:24:47 > 0:24:50and we're going to roast some pineapple
0:24:50 > 0:24:53and we're going to make a coconut mousse.
0:24:53 > 0:24:55Obviously, with the mousse, we're taking a bit of a risk
0:24:55 > 0:24:57if we can get it set in time.
0:24:58 > 0:25:01I'm feeling absolutely petrified.
0:25:02 > 0:25:06The Green team of Aiden and Eugene are currently top
0:25:06 > 0:25:10of the leaderboard but what's the plan to hold on to that top spot?
0:25:10 > 0:25:14We are doing langoustines with potato gnocchi,
0:25:14 > 0:25:18a fennel puree and a fennel salad and we're having
0:25:18 > 0:25:24a cheesecake with pineapple cooked in butter with a bit of chilli.
0:25:24 > 0:25:26A hint of chilli.
0:25:26 > 0:25:29I'm feeling pretty pumped up and raring to go.
0:25:31 > 0:25:33Ramekins, rolling pins.
0:25:33 > 0:25:36The Yellow team of Regan and Theo are currently in second place,
0:25:36 > 0:25:39trailing behind Aiden and Eugene by just one point.
0:25:39 > 0:25:44We are going to do a langoustine risotto as a main course and
0:25:44 > 0:25:48then for dessert we're going to do a pineapple tarte tatin
0:25:48 > 0:25:50and then I'm going to be doing a Cointreau mascarpone as well
0:25:50 > 0:25:52to go with the pineapple tarte tatin.
0:25:56 > 0:25:57Hopefully, the pineapple cooks in time
0:25:57 > 0:26:01and hopefully it all turns out well and they like it.
0:26:02 > 0:26:04My wooden spoon's broken.
0:26:04 > 0:26:07Two minutes left, chefs.
0:26:07 > 0:26:10- What?!- Only two minutes to go.
0:26:16 > 0:26:17I want more lime.
0:26:17 > 0:26:19Here, you can have mine.
0:26:19 > 0:26:21- Gracias.- Oh, sorry.
0:26:21 > 0:26:23The professional chefs have never worked
0:26:23 > 0:26:26so hard to make their 15 minutes' prep time count.
0:26:27 > 0:26:31They will only have two minutes to tell their home cooks what
0:26:31 > 0:26:35still needs to be done, so the handover will be crucial.
0:26:35 > 0:26:37Five, four, three,
0:26:37 > 0:26:39two, one.
0:26:39 > 0:26:42Cooks, in you come.
0:26:45 > 0:26:46Right, the sponge is ready.
0:26:46 > 0:26:50- Do you want me to slice it - the basil to go in it?- Yeah.
0:26:50 > 0:26:52- Make the gnocchi. Yeah.- Yeah.
0:26:52 > 0:26:55So basically beat that up as far as you can physically get it.
0:26:55 > 0:26:58You've got plenty of time to do the risotto.
0:26:58 > 0:26:59We'll take our time at the end.
0:26:59 > 0:27:02Having clocked that Theo and Regan are also doing risotto,
0:27:02 > 0:27:05Frances has decided to change the Blue team's main course
0:27:05 > 0:27:07to a stew.
0:27:07 > 0:27:10- It's like a big, fish stew. - Right, OK.
0:27:10 > 0:27:12Chefs, out of the kitchen.
0:27:12 > 0:27:14Time to leave.
0:27:14 > 0:27:16I think I've got five seconds.
0:27:16 > 0:27:18Wish me luck.
0:27:18 > 0:27:19- Good luck.- Thank you.
0:27:19 > 0:27:22For now, the chefs have done all they can,
0:27:22 > 0:27:24they'll have three minutes at the end of the round to return to the
0:27:24 > 0:27:27kitchen and rectify any mistakes,
0:27:27 > 0:27:29but until then all they can do is watch.
0:27:29 > 0:27:34Where's my man? Don't let that go cold. Mash it.
0:27:34 > 0:27:35That's it. Get in there, lad.
0:27:35 > 0:27:39Aiden planned to make the gnocchi, but he ran out of time,
0:27:39 > 0:27:42so this tricky task has been left to Eugene,
0:27:42 > 0:27:44who's never made it before.
0:27:44 > 0:27:47You need to mash it before you put the egg in, you plonker!
0:27:47 > 0:27:49What are you doing?
0:27:49 > 0:27:50Making gnocchi.
0:27:50 > 0:27:53- Mash the spuds!- Sssh!
0:27:53 > 0:27:55Get your masher on it, lad. Masher!
0:27:55 > 0:27:59Someone's very competitive here, aren't they?
0:28:01 > 0:28:04Meanwhile, Theo is playing to his partner Regan's strengths,
0:28:04 > 0:28:07so he can't help piling on the pressure.
0:28:07 > 0:28:09That's it. Good girl. Look at that.
0:28:09 > 0:28:11So good.
0:28:11 > 0:28:13Listens.
0:28:13 > 0:28:16You couldn't have anyone tougher than Chef Pierre.
0:28:19 > 0:28:21With the pressure on,
0:28:21 > 0:28:26Dina's mousse-making method is slightly unnerving Frances.
0:28:26 > 0:28:30We've got a different way of doing things, to put it politely!
0:28:30 > 0:28:33AIDEN GUFFAWS
0:28:33 > 0:28:35I think I'm going home.
0:28:36 > 0:28:39Meanwhile, Matt can't even recognise the dish
0:28:39 > 0:28:41Judith is making for the Reds.
0:28:43 > 0:28:46- What is that?- Passion fruit.- With what?- Some cream cheese.
0:28:46 > 0:28:48- Mascarpone.- No, no.
0:28:52 > 0:28:57The passion fruit should be with the langoustines and not the dessert.
0:28:57 > 0:28:59Oh, that's good.
0:28:59 > 0:29:02I'm all up for a little bit of creativity,
0:29:02 > 0:29:04but they are for two separate dishes!
0:29:04 > 0:29:06With perfect timing,
0:29:06 > 0:29:10judge Pierre decides to catch up with the cooks in the kitchen.
0:29:10 > 0:29:13I think I have executed what Matt wanted me to do.
0:29:13 > 0:29:15So we'll see when he comes out.
0:29:15 > 0:29:18Once we get back in, there's going to be a little bit to do,
0:29:18 > 0:29:21a little bit to tidy up, and not a lot of time to do it.
0:29:26 > 0:29:29- Hi, Dina.- Hi.- How are you? How do you feel?
0:29:29 > 0:29:31Not too nervous?
0:29:31 > 0:29:33Very nervous and very rushed.
0:29:33 > 0:29:36- Very rushed.- Are you doing a stew?
0:29:36 > 0:29:39We're doing a langoustine stew
0:29:39 > 0:29:43with some crunchy vegetables, which I need to check,
0:29:43 > 0:29:47and then we are going to do some sauteed pineapple with a mousse.
0:29:47 > 0:29:51- OK.- Sounds very good. - Yeah, very good.
0:29:51 > 0:29:53I'm feeling worried.
0:29:55 > 0:29:59I just hope I can salvage something that Mr Koffmann will enjoy
0:29:59 > 0:30:02when we go back.
0:30:11 > 0:30:13- Hi, Eugene.- Hi.
0:30:13 > 0:30:16- Hello.- How are you getting on? - Is it all in control?
0:30:16 > 0:30:18Trying to be. Yeah.
0:30:18 > 0:30:20So, what are you doing?
0:30:20 > 0:30:21So, I'm going to make gnocchi.
0:30:21 > 0:30:24And what are you doing with the pineapple?
0:30:24 > 0:30:27So, the pineapple, we are going to be doing a deconstructed cheesecake.
0:30:27 > 0:30:29I don't think there's anybody else
0:30:29 > 0:30:32I would be more nervous of cooking for than Pierre Koffmann,
0:30:32 > 0:30:34and I'm doing it with one arm and one leg chopped off.
0:30:34 > 0:30:38Makes it even harder, so... Yeah, added pressure.
0:30:38 > 0:30:41- All right, well, we'll let you get on.- Good luck. Enjoy it.- Lovely.
0:30:41 > 0:30:44And finally, Theo's partner Dina
0:30:44 > 0:30:46gets the royal visit for the Yellows.
0:30:46 > 0:30:50- Hello. You're doing a risotto? - Yes, langoustine risotto.
0:30:50 > 0:30:52And we're doing a pineapple Tatin.
0:30:52 > 0:30:55- The stock looks beautiful. Smells good too.- Thank you.
0:30:55 > 0:30:57I've got total faith in Regan.
0:30:57 > 0:30:58I said, "What do you like cooking?"
0:30:58 > 0:31:00and she explained to me the dishes she likes,
0:31:00 > 0:31:03so she is in her comfort zone. Slightly.
0:31:03 > 0:31:07- And do you feel confident? - Yeah, I do feel quite confident. - INDISTINCT COMMENT
0:31:07 > 0:31:11- All right.- OK. Good luck.- Good luck. - Thank you very much.
0:31:14 > 0:31:16Let's start with Matt and Judith.
0:31:16 > 0:31:18They sound very good and they smell very good,
0:31:18 > 0:31:21and she looked very confident in what she is doing.
0:31:21 > 0:31:22She'll be fantastic, I am sure.
0:31:22 > 0:31:25Do you know what he told me to do next?!
0:31:25 > 0:31:28But then we have Frances and Dina.
0:31:28 > 0:31:30- Now, they are doing a stew.- Yes.
0:31:30 > 0:31:33She will have to keep all the langoustines just perfectly cooked
0:31:33 > 0:31:36because you don't want to overcook the langoustines.
0:31:36 > 0:31:37- OK.- It would be a disaster.
0:31:37 > 0:31:39That tastes amazing.
0:31:39 > 0:31:42OK. And let's move on to Aiden and Eugene.
0:31:42 > 0:31:45I worry a little bit about the gnocchi.
0:31:45 > 0:31:47They have got to be done to perfection
0:31:47 > 0:31:50or it is going to be rubbish. It is very risky.
0:31:50 > 0:31:54I don't know what a deconstructed pineapple cheesecake is,
0:31:54 > 0:31:57- but it is a twist on a cheesecake, for sure.- Yeah.
0:31:57 > 0:31:59So I hope it will be good, yes.
0:31:59 > 0:32:03So, let's then move on to Theo and Regan.
0:32:03 > 0:32:09Theo is a master of risotto, and tarte Tatin is such a classic dish.
0:32:09 > 0:32:13I'm sure I'm going to enjoy those two dishes.
0:32:13 > 0:32:16- Oh, it's very exciting.- Yeah.
0:32:16 > 0:32:20Pierre may be confident in the Yellow team's risotto,
0:32:20 > 0:32:22but Theo is starting to have his doubts.
0:32:22 > 0:32:24I'm worried about the risotto, because it is going
0:32:24 > 0:32:27to be overcooked if she keeps cooking it for another 20 minutes.
0:32:27 > 0:32:30So, I am just slowly waiting for the risotto.
0:32:30 > 0:32:33Take the risotto off for ten minutes!
0:32:36 > 0:32:38Ohh...
0:32:38 > 0:32:40And things aren't going too smoothly
0:32:40 > 0:32:42for Frances on the Blue team either.
0:32:42 > 0:32:43You're very quiet.
0:32:43 > 0:32:46I know. I'm thinking about what I can do when I get back.
0:32:46 > 0:32:49I'm planning a change of the tactics, you know?
0:32:49 > 0:32:53Stop tidying your bench up and make your gnocchi.
0:32:53 > 0:32:56Looking for anything else to do rather than make that gnocchi, isn't he?
0:32:56 > 0:33:01Just 30 seconds left before your chefs come back in.
0:33:01 > 0:33:02Thank goodness.
0:33:02 > 0:33:06Today has been pasta... Pasta for the first time, in all its forms.
0:33:09 > 0:33:12Chefs, come back into the kitchen!
0:33:13 > 0:33:15You've got three minutes.
0:33:15 > 0:33:17The chefs have just three minutes
0:33:17 > 0:33:21for any frantic finishing touches and to plate up.
0:33:21 > 0:33:23- A strip like that.- OK.
0:33:23 > 0:33:26Oh, am I glad to see you!
0:33:26 > 0:33:28All right, Captain?
0:33:28 > 0:33:32Right, get that on the plate, OK? Pile up your mousse in the middle.
0:33:32 > 0:33:34- How's it going?- Is that OK?
0:33:34 > 0:33:36Is that OK?
0:33:36 > 0:33:39Just. It's a little bit over. OK.
0:33:39 > 0:33:41Come on. Come on. Come on.
0:33:41 > 0:33:46- Pile it up again.- Where?- On top. One top. One more.
0:33:46 > 0:33:48Guys, you have just one minute left.
0:33:48 > 0:33:52If the food is not on the plate, it won't be judged.
0:33:52 > 0:33:54One minute to go.
0:33:54 > 0:33:55Go, go, go. Stop.
0:33:55 > 0:33:58With the gnocchi taking up so much of Eugene's time,
0:33:58 > 0:34:01Aiden has to abandon the fennel salad and the langoustine sauce
0:34:01 > 0:34:03and concentrate on dessert.
0:34:03 > 0:34:05You don't need that.
0:34:05 > 0:34:08- Good girl. Well done.- Thank you.
0:34:09 > 0:34:12And with just over ten seconds left,
0:34:12 > 0:34:16Matt and Judith are the only team with nothing on their plates.
0:34:16 > 0:34:18Ten, nine,
0:34:18 > 0:34:22eight, seven,
0:34:22 > 0:34:25six, five,
0:34:25 > 0:34:28four, three,
0:34:28 > 0:34:31two, one...
0:34:31 > 0:34:34Stop cooking!
0:34:34 > 0:34:39Step away from your plates. You have done all you can.
0:34:39 > 0:34:40After challenge one,
0:34:40 > 0:34:42Frances and Dina were at the bottom
0:34:42 > 0:34:44of the leaderboard on 22 points,
0:34:44 > 0:34:47and Aiden and Eugene were at the top
0:34:47 > 0:34:48on 26, But with only four points
0:34:48 > 0:34:51between first and last place,
0:34:51 > 0:34:53Pierre's scores for challenge two could make all the difference.
0:34:53 > 0:34:56First to be judged are Frances and Dina.
0:34:56 > 0:35:00They have made a langoustine and vegetable stew, and a coconut mousse
0:35:00 > 0:35:04with kirsch-infused pineapple, topped with walnut granola.
0:35:08 > 0:35:12Lovely. How did you find that challenge?
0:35:12 > 0:35:15- Hard.- Very hard. Yes.- We did.
0:35:15 > 0:35:16Enjoyable?
0:35:16 > 0:35:18When we'd finished.
0:35:18 > 0:35:21You should be pleased, because it looks good, you know?
0:35:21 > 0:35:25We'll have to do the tasting, but the look is beautiful.
0:35:31 > 0:35:33The stock is very nice.
0:35:39 > 0:35:44The langoustine is perfectly cooked. You have done a very good job.
0:35:44 > 0:35:45Thank you.
0:35:55 > 0:35:59The balance between the sugar and the alcohol is very nice.
0:35:59 > 0:36:02You did very well. It is not too sweet. It is a very nice dessert.
0:36:02 > 0:36:04Yeah. You can smile now.
0:36:06 > 0:36:11I think Monsieur Koffmann was very charming. He was very nice to us.
0:36:13 > 0:36:15And for that we are very grateful!
0:36:15 > 0:36:18Next into the tasting room are Matt and Judith,
0:36:18 > 0:36:20currently sitting in third place.
0:36:20 > 0:36:22They've made pan-roasted langoustines with
0:36:22 > 0:36:24a shellfish production,
0:36:24 > 0:36:28roasted artichokes, spring onions and a langoustine bisque.
0:36:28 > 0:36:31For dessert, they have made basil cake with roasted pineapple,
0:36:31 > 0:36:34and a vanilla and passion fruit mascarpone.
0:36:34 > 0:36:37How was that challenge?
0:36:37 > 0:36:39- Did you enjoy it?- No.
0:36:39 > 0:36:43But she enjoyed it, because she was smiling nonstop.
0:36:43 > 0:36:46She should give you a little bit of her smile.
0:36:46 > 0:36:50- It was madness.- She's passed on a little bit of the smile.
0:36:50 > 0:36:52Well done. Well done.
0:36:52 > 0:36:54Thank you. Now we are going to taste.
0:37:06 > 0:37:10I like the crunchiness of the vegetables.
0:37:10 > 0:37:12- It is a nice contrast...- Hmm.
0:37:14 > 0:37:16The langoustines are nicely cooked.
0:37:16 > 0:37:20I've got to taste the sauce, because I like sauces.
0:37:23 > 0:37:26It is a nice sauce. You have done very well on the dish.
0:37:26 > 0:37:28Thank you.
0:37:36 > 0:37:38The pineapple is perfectly cooked.
0:37:38 > 0:37:40It is a good dish.
0:37:40 > 0:37:44I don't know if a custard would have been better, but that is very good.
0:37:44 > 0:37:48- You have done very well.- Thank you. - Brilliant.- Thank you very much.
0:37:48 > 0:37:50Happy to come away with those comments,
0:37:50 > 0:37:52regardless of what happens from now, so...
0:37:52 > 0:37:56It was really overwhelming and I was not prepared for the comments
0:37:56 > 0:37:57at all, like that.
0:37:57 > 0:37:59Time for Theo and Regan,
0:37:59 > 0:38:01who are a currently in second position on the scoreboard.
0:38:01 > 0:38:04They have made a langoustine risotto,
0:38:04 > 0:38:08and a pineapple tarte Tatin with a Cointreau mascarpone cream.
0:38:08 > 0:38:10Thank you.
0:38:10 > 0:38:12How did you find that challenge?
0:38:12 > 0:38:16- Good. I really enjoyed it. - So, now it is time to taste it.- Yes.
0:38:26 > 0:38:29It is a nice risotto. I like it. It is a bit crunchy. It's nice.
0:38:29 > 0:38:32- You've done well.- Thank you.- Lovely.
0:38:32 > 0:38:34Whew.
0:38:34 > 0:38:36THEY LAUGH
0:38:41 > 0:38:44It is a nice Tatin. You have done well.
0:38:44 > 0:38:46The pineapple is a little bit crunchy, it is good.
0:38:46 > 0:38:50The pastry is cooked well. And not too much sugar, so you enjoy it.
0:38:50 > 0:38:53- Good.- It is a nice dish. You have done very well.- Good.
0:38:53 > 0:38:54Thank you very much.
0:38:54 > 0:38:58Our plan was to keep it simple and not overcomplicate things,
0:38:58 > 0:39:01and that's what we did, and I think, you know...
0:39:01 > 0:39:04- It paid off.- Hopefully.
0:39:04 > 0:39:06..that was the best way to go forward.
0:39:06 > 0:39:09And finally, current leaders Aiden and Eugene have made
0:39:09 > 0:39:14roasted langoustines with potato and lemon gnocchi, and a fennel puree,
0:39:14 > 0:39:18but they failed to serve it with a fennel salad and langoustine sauce.
0:39:18 > 0:39:21Their dessert is a deconstructed cheesecake of lime, cream and
0:39:21 > 0:39:26mascarpone, but time prevented them from fully roasting their pineapple.
0:39:26 > 0:39:28- There we go.- Thank you.- Thank you.
0:39:30 > 0:39:32How was that for you both?
0:39:32 > 0:39:36Yes, frantic. Yes, there was a lot of work to do.
0:39:36 > 0:39:38Probably a bit much work to do, actually.
0:39:38 > 0:39:41- OK, it is time to taste.- You don't have to, if you don't want to.
0:39:41 > 0:39:44- Aw... - I'm joking, I'm joking, I'm joking.
0:39:53 > 0:39:55I think that is completely wrong,
0:39:55 > 0:39:58because it is more like a pate a choux.
0:39:58 > 0:40:00It is quite heavy.
0:40:00 > 0:40:03Even a good chef cannot make gnocchi, so...
0:40:03 > 0:40:07The langoustine is fine, but the dish is not finished, so...
0:40:07 > 0:40:11- Yeah.- I think the sauce would have complemented the dish
0:40:11 > 0:40:14but as it is, it is not there.
0:40:14 > 0:40:16Nothing special.
0:40:25 > 0:40:26No comment.
0:40:26 > 0:40:28- THEY LAUGH - Oh, Lord.
0:40:36 > 0:40:38That's it. Nothing exciting.
0:40:38 > 0:40:40- OK.- Yeah.
0:40:40 > 0:40:43'Oh, a bit of a car crash, actually.'
0:40:43 > 0:40:46It's a little bit unfair of me to give Eugene the challenges
0:40:46 > 0:40:48that I gave him, I think,
0:40:48 > 0:40:51and I think it has shown in the finished product.
0:40:51 > 0:40:56Pierre must now give each dish a mark out of 30.
0:40:56 > 0:40:59These points will be added to the scores from challenge one,
0:40:59 > 0:41:02giving a total score out of a possible 60 points.
0:41:02 > 0:41:05I think we have gone from hero to zero at this stage in the game.
0:41:05 > 0:41:09Three of them were very good. The number four...
0:41:09 > 0:41:13the poor guy had too much to do, but the other three did a very good job.
0:41:13 > 0:41:16I was surprised by the quality of the food.
0:41:16 > 0:41:19It just depends on what Pierre is looking for.
0:41:19 > 0:41:22I don't think we've got a chance of winning,
0:41:22 > 0:41:24but I think it's been a good day.
0:41:24 > 0:41:27The most important thing is you cooked brilliantly and you
0:41:27 > 0:41:30- enjoyed yourself.- I had an amazing time.- That is the main thing.
0:41:30 > 0:41:32But we'd like to win!
0:41:32 > 0:41:36- You've worked out your points. - It is done.- It is done?
0:41:36 > 0:41:38So, shall we go and break the news?
0:41:38 > 0:41:40OK. We'll go.
0:41:42 > 0:41:44Firstly, I'd like to say well done to everyone.
0:41:44 > 0:41:47We have had a fantastic week but, unfortunately,
0:41:47 > 0:41:50there can only be one winner,
0:41:50 > 0:41:54so your points from challenge one
0:41:54 > 0:41:59have been added to Pierre's scores, and in fourth place,
0:41:59 > 0:42:01with 36 points...
0:42:02 > 0:42:05..is Aiden and Eugene.
0:42:05 > 0:42:07Oh... That's fair enough.
0:42:08 > 0:42:11In third place, with 46 points...
0:42:12 > 0:42:14..is Matt and Judith.
0:42:17 > 0:42:22So, there's just one point between first and second place.
0:42:26 > 0:42:29And the winners, on 53 points...
0:42:32 > 0:42:34..Theo and Regan.
0:42:34 > 0:42:35Yay!
0:42:39 > 0:42:43- You've been brilliant, and to win it is just fantastic.- It is.
0:42:43 > 0:42:44The icing on the cake.
0:42:44 > 0:42:47I've had such a lovely time, learned lots, and it's been amazing.
0:42:47 > 0:42:49A really good experience.
0:42:51 > 0:42:53Next week on Yes, Chef,
0:42:53 > 0:42:56for more top chefs will be on the hunt for their perfect partners.
0:42:56 > 0:42:58I can't hear you. Say it a bit louder.
0:42:58 > 0:43:00- ALL:- Yes, Chef! - For the home cooks,
0:43:00 > 0:43:02it's a chance to work alongside the best in the business.
0:43:02 > 0:43:04The veal is annihilated.
0:43:04 > 0:43:07But who will be chosen and who will be Yes, Chef champions?
0:43:07 > 0:43:09The winners are...