0:00:02 > 0:00:04Four of the best chefs in Britain
0:00:04 > 0:00:06are on the hunt for their perfect partner
0:00:06 > 0:00:09because, for the first time ever, amateur home cooks
0:00:09 > 0:00:12will be paired with the best in the business
0:00:12 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:17THEY CHEER
0:00:17 > 0:00:20Each day, a different Michelin-starred chef
0:00:20 > 0:00:24will choose their perfect partner from four talented home cooks.
0:00:25 > 0:00:29She's just putting it in the pan and frying it. Yeah, yeah.
0:00:29 > 0:00:33Then, in the Friday final, all four pairs will go head-to-head
0:00:33 > 0:00:36to cook for culinary royalty Pierre Koffmann.
0:00:36 > 0:00:41What I look for for a perfect dish is to keep it simple and tasty.
0:00:41 > 0:00:44For the chefs, their professional pride is at stake.
0:00:44 > 0:00:47Bring in the home cooks!
0:00:47 > 0:00:50For the home cooks, it will be the ultimate test.
0:00:50 > 0:00:53She's stirring the mousse! Why would you do that?!
0:00:53 > 0:00:55But who will win?
0:00:55 > 0:00:57This is Yes Chef.
0:01:00 > 0:01:01Welcome to Yes Chef.
0:01:01 > 0:01:03Let's meet today's four home cooks.
0:01:05 > 0:01:07First, it's Matt Agass.
0:01:07 > 0:01:10He's from Cheshire and runs his own frozen-yoghurt business.
0:01:10 > 0:01:13The kind of cook I am - flamboyant, out there, risky.
0:01:13 > 0:01:14I'll plate it last second.
0:01:14 > 0:01:17I want to be there Friday, with that Michelin-starred chef.
0:01:17 > 0:01:18I'll give it everything,
0:01:18 > 0:01:20even if it means nicking someone else's ingredients.
0:01:20 > 0:01:26Next is Kim McCrystal, a catering assistant from Kilmarnock.
0:01:26 > 0:01:28I'm a messy cook, I'm an enthusiastic cook,
0:01:28 > 0:01:30but I love cooking.
0:01:30 > 0:01:31I'm best at soup,
0:01:31 > 0:01:34a big bowl of granny's soups that you get in my kitchen.
0:01:34 > 0:01:37I wouldn't LIKE to win, because I know I'm GOING to win.
0:01:37 > 0:01:41Joe Bailey runs a theatre school in Stoke-on-Trent.
0:01:41 > 0:01:44I like to be clean when I'm working, but really creative,
0:01:44 > 0:01:48throw a lot of things in - don't necessarily have a plan
0:01:48 > 0:01:49and I refine it as I'm going.
0:01:49 > 0:01:51And finally, Debbie Smith
0:01:51 > 0:01:54is a pharmaceutical sales rep from Wakefield.
0:01:54 > 0:01:57I really do like to get my ideas from different places.
0:01:57 > 0:02:00I love doing just cooking where it's just rustic
0:02:00 > 0:02:03and it just tastes really good.
0:02:03 > 0:02:06The look of the food is not my strength.
0:02:06 > 0:02:08So, we have our four home cooks.
0:02:08 > 0:02:10All we need now is our chef.
0:02:10 > 0:02:13It's Galton Blackiston.
0:02:13 > 0:02:15Galton Blackiston is owner and chef patron
0:02:15 > 0:02:17of Morston Hall in Norfolk.
0:02:17 > 0:02:20We've got this sirloin on this weekend.
0:02:20 > 0:02:21He's a huge champion of local produce,
0:02:21 > 0:02:25which he uses to create classical dishes of the highest quality.
0:02:25 > 0:02:27Presentation has to look good,
0:02:27 > 0:02:29but what it tastes like is the most important thing.
0:02:29 > 0:02:32Aged just 17, he set up his own market stall,
0:02:32 > 0:02:35Galton's Goodies, serving cakes and biscuits.
0:02:35 > 0:02:38A career in the kitchen followed, which saw him travel the globe
0:02:38 > 0:02:40before returning to his beloved Norfolk.
0:02:40 > 0:02:43I'm quite a calm character in the kitchen,
0:02:43 > 0:02:45but when it's time to be serious, I'm deadly serious.
0:02:45 > 0:02:49He's held a Michelin star for an incredible 17 years
0:02:49 > 0:02:51and is no stranger when it comes to competition.
0:02:51 > 0:02:54He knows exactly what it takes to stay at the top of the game.
0:02:54 > 0:02:58I want to choose somebody who's got that competitive spirit about them,
0:02:58 > 0:02:59otherwise what's the point?
0:02:59 > 0:03:01I'm going to smash it.
0:03:01 > 0:03:04Welcome, Galton. It's so good to have you here.
0:03:04 > 0:03:05Yeah, I'm delighted to be here.
0:03:05 > 0:03:07So, today is about you finding
0:03:07 > 0:03:10your perfect partner for the Friday final,
0:03:10 > 0:03:13where you'll be going head-to-head with three of your other peers.
0:03:13 > 0:03:15How do you feel about that?
0:03:15 > 0:03:17I'm naturally competitive, so I want to win.
0:03:17 > 0:03:19What kind of thing will you be looking for, Galton?
0:03:19 > 0:03:21Visually, it needs to look neat.
0:03:21 > 0:03:23I like seasonal ingredients.
0:03:23 > 0:03:25I don't like too much going on on a plate.
0:03:25 > 0:03:28I want to be able to taste the individual flavours.
0:03:28 > 0:03:32I want you to cook confidently, cook well and enjoy it.
0:03:32 > 0:03:35Let's get on with it. This is round one, it's Dish Of The Day.
0:03:35 > 0:03:38Now, four home cooks, you're going to prepare one dish
0:03:38 > 0:03:40that you believe will set you apart from the rest.
0:03:40 > 0:03:43But you have to remember, after this round, guys,
0:03:43 > 0:03:45one of you will be going home.
0:03:45 > 0:03:46Whatever you're preparing, make it count.
0:03:46 > 0:03:48So, are you with me, guys?
0:03:48 > 0:03:50ALL: Yes, Chef!
0:03:50 > 0:03:53So, our cooks are off.
0:03:53 > 0:03:56They just have 45 minutes to make their favourite dish for Galton,
0:03:56 > 0:03:59and it's imperative they impress him because, after this round,
0:03:59 > 0:04:01one person will be leaving the competition
0:04:01 > 0:04:04and Matt's feeling confident it won't be him.
0:04:04 > 0:04:06Well, famous last words,
0:04:06 > 0:04:08but nothing is going to plan at the minute.
0:04:08 > 0:04:10I'll tell you at the end!
0:04:11 > 0:04:13Hello, Matt. Hello. How are we getting on?
0:04:13 > 0:04:15Good, good. Tell me about the dish.
0:04:15 > 0:04:17Right, so I've got a lovely bit of rump of lamb
0:04:17 > 0:04:20with a lovely rosemary and parsley crumb, we've got a celeriac cream,
0:04:20 > 0:04:22paired with a rosti and chanterelle mushrooms.
0:04:22 > 0:04:24Pan-fried, lovely knob of butter, some pepper,
0:04:24 > 0:04:27finish up with the broad beans, and that's my garnish.
0:04:27 > 0:04:29Nice crispy, crispy edge.
0:04:29 > 0:04:32Fairly classical cooking going on here.
0:04:32 > 0:04:34Yeah. I mean... I don't mind that.
0:04:34 > 0:04:36I don't mind that. It pushes me to the 45, trust me!
0:04:36 > 0:04:39So, you've got a celeriac puree going on there, yeah?
0:04:39 > 0:04:40Yeah. A little tip.
0:04:40 > 0:04:43Obviously, you've cut that into fairly large chunks.
0:04:43 > 0:04:45Yeah. Much smaller, much finer will make it cook quicker,
0:04:45 > 0:04:47give you a bit more time.
0:04:47 > 0:04:48It's a simple thing. Yeah.
0:04:48 > 0:04:51But that will take twice as long to cook than if I was going to do it.
0:04:51 > 0:04:55Brilliant, thanks. Time is money. Yeah, yeah. Yeah.
0:05:02 > 0:05:05Hi, Kim. Hi. This one interests me.
0:05:05 > 0:05:07OK. There's a lot going on here. Yeah.
0:05:07 > 0:05:10I'm interested to see how you're going to bring this one together.
0:05:10 > 0:05:12So you're obviously using the chicken thighs.
0:05:12 > 0:05:13Yeah. Much better flavour.
0:05:13 > 0:05:16Tell me your dish, first. This is called African chicken.
0:05:16 > 0:05:18Yeah. It's kind of sweet and spicy at the same time.
0:05:18 > 0:05:23I've got ginger, garlic, I've got spices, tomatoes, apricots, jam.
0:05:23 > 0:05:25It will all work out. It will be delicious.
0:05:25 > 0:05:28Yeah. Obviously, these are going to take longest to cook.
0:05:28 > 0:05:31Yeah. And ideally, would you marinate them for longer?
0:05:31 > 0:05:34Overnight. I'd like to do it overnight, get the flavour in.
0:05:34 > 0:05:36Yeah. Infuse it. But it will still be just as good.
0:05:36 > 0:05:38Oh, yeah. Absolutely.
0:05:38 > 0:05:40Yes, just make sure you cook the chicken thighs.
0:05:40 > 0:05:43Ah! What have you got going on in there?
0:05:43 > 0:05:45Spicy rice. Spicy rice!
0:05:45 > 0:05:47Yeah. I love your Scottish accent!
0:05:47 > 0:05:49THEY LAUGH
0:05:49 > 0:05:52I mean, it looked a lot going on, but actually...
0:05:52 > 0:05:54Quite a simple dish, no. ..there isn't.
0:05:54 > 0:05:56No. So, I can see how this really appeals at home.
0:05:56 > 0:05:59Yeah, yeah. And are you pushed for time?
0:05:59 > 0:06:00Are you, like...? Plenty of time.
0:06:00 > 0:06:03I can't offer you any words of wisdom here!
0:06:03 > 0:06:04You're all organised!
0:06:04 > 0:06:07Move on! Yes, let's move on.
0:06:07 > 0:06:08Good luck.
0:06:14 > 0:06:16Hi, Joe. Hello.
0:06:16 > 0:06:17Hello, my man. You all right?
0:06:17 > 0:06:19What are you doing today?
0:06:19 > 0:06:22I'm going to do a... It's kind of a baked dish,
0:06:22 > 0:06:24so it's going to be salmon with the skin on,
0:06:24 > 0:06:26which I'll season and then it'll kind of be grilled,
0:06:26 > 0:06:30so it will crisp up the skin, with shell-on tiger prawns
0:06:30 > 0:06:34and that's marinated in garlic, chilli, lemon and anchovy oil.
0:06:34 > 0:06:37I'm making a home-made salsa verde
0:06:37 > 0:06:40and then that will coat... new potatoes,
0:06:40 > 0:06:43light flavours but three different tastes.
0:06:43 > 0:06:45It does seem a lot going on there, Joe, I must admit.
0:06:45 > 0:06:47That's not detrimental.
0:06:47 > 0:06:48I'm just saying
0:06:48 > 0:06:50that you particularly have got a bit to do there.
0:06:50 > 0:06:53One thing I will say... Salmon,
0:06:53 > 0:06:57I tend to either pan fry it or even cook it very, very low.
0:06:57 > 0:06:59Very low, because it's so easy to overcook.
0:06:59 > 0:07:02Yes. And if you can get a little translucency about that salmon,
0:07:02 > 0:07:04so much the better. Brilliant.
0:07:04 > 0:07:06So timings would be great. Yes! Crack on!
0:07:14 > 0:07:16Hi, Debbie. Hello, Debbie.
0:07:16 > 0:07:18Hello. How are you? I'm all right, thank you.
0:07:18 > 0:07:21You all right? Anyway, tell me what are you doing today.
0:07:21 > 0:07:25I'm making you a herb-crusted rack of lamb... Mm-hm.
0:07:25 > 0:07:27..a red-wine jus reduction.
0:07:27 > 0:07:29Cool. Garlic mashed potatoes and spring greens.
0:07:29 > 0:07:32Oh, right. Lamb, yeah. So you've got the... Is that crispy cabbage?
0:07:32 > 0:07:34Spring greens, yeah, so I'm going to do that two ways,
0:07:34 > 0:07:37so I'm going to wilt the spring cabbage down
0:07:37 > 0:07:40and I'm also going to make a crispy topping as well.
0:07:40 > 0:07:42Nice, nice. Hopefully!
0:07:42 > 0:07:44Yeah, no, I'm happy with that. And this is obviously a mash, is it?
0:07:44 > 0:07:46It is a mash coming, yeah.
0:07:46 > 0:07:49Interesting. I just need to get on with my crust.
0:07:49 > 0:07:52So shall we get out of the way? Yeah! "Get out the way!"
0:07:52 > 0:07:55No, I like it. Fairly traditional. In the nicest possible way!
0:07:55 > 0:07:56I want to stand there and yack to you!
0:07:56 > 0:08:00Yack to me later. Go on! Clear off! You sound like my mum.
0:08:00 > 0:08:03Come on, come on. I'm going. No, you sound like my wife!
0:08:12 > 0:08:15So, is there anyone that's caught your eye from the off?
0:08:15 > 0:08:18Matthew. I like his enthusiasm.
0:08:18 > 0:08:21He's very tidy. I think he is out to impress.
0:08:21 > 0:08:23I'm starting to feel the pressure a little bit.
0:08:23 > 0:08:25To be honest, it's just down to my lamb.
0:08:25 > 0:08:27The biggest thing about cooking the lamb,
0:08:27 > 0:08:29it mustn't be overcooked and it mustn't be raw.
0:08:29 > 0:08:31Yeah. So, that's the skill.
0:08:31 > 0:08:33Yeah. I like Debbie.
0:08:33 > 0:08:35It'll be interesting to see how that one turns out
0:08:35 > 0:08:38and then, Joe, well...
0:08:38 > 0:08:41I'll be amazed if I like that.
0:08:41 > 0:08:42Really? God, yeah!
0:08:42 > 0:08:45Cos I can't see it working, everything together?
0:08:45 > 0:08:49The asparagus, the prawns, the salmon, all in one thing?
0:08:49 > 0:08:50Well, it concerns me.
0:08:52 > 0:08:56Kim - that could possibly go too far the other way.
0:08:56 > 0:08:57Right. It's so simple!
0:08:57 > 0:09:00What, you mean, as in, like, the flavour is too much?
0:09:00 > 0:09:04Chicken and rice. And then... That's it? Yeah. OK.
0:09:04 > 0:09:07The rice is cooked. Final couple of minutes for the chicken
0:09:07 > 0:09:09and then I'll be ready to plate up.
0:09:09 > 0:09:11The chicken thighs, well,
0:09:11 > 0:09:13we all know that if you haven't cooked the chicken thighs,
0:09:13 > 0:09:15I'm not eating it!
0:09:15 > 0:09:17You can! I'm not eating it.
0:09:17 > 0:09:19If you're not eating it, I'm not eating it!
0:09:20 > 0:09:22So, as time ticks on,
0:09:22 > 0:09:25Joe adds pancetta to his ever-increasing list of ingredients.
0:09:28 > 0:09:30DEBBIE: It's been in for 14 minutes.
0:09:30 > 0:09:34That's very rare. It's very pink in the middle.
0:09:34 > 0:09:37So if it's like that, that's medium.
0:09:37 > 0:09:39If it's like that... That's well...
0:09:39 > 0:09:42..that's on the rare side. Oh, really?
0:09:42 > 0:09:45Guys, you only have ten minutes left.
0:09:45 > 0:09:47Ten minutes?! Yeah.
0:09:47 > 0:09:49Ten.
0:09:49 > 0:09:52So, whilst everyone is racing to get things finished on time,
0:09:52 > 0:09:55Kim is just adding the final touches to her African chicken.
0:09:55 > 0:09:57You work quick! It's a quick dish.
0:09:57 > 0:09:58You don't want to overcook the chicken.
0:09:58 > 0:10:03You're going to lose the flavour if I keep it on. OK.
0:10:03 > 0:10:05And with all the worry of undercooking the lamb,
0:10:05 > 0:10:07Debbie has burnt her spring greens to a crisp
0:10:07 > 0:10:10but there's no time to do anything about it.
0:10:12 > 0:10:13Two minutes to go now.
0:10:13 > 0:10:15You really need to get the plates out.
0:10:17 > 0:10:20I think this should be all right. I'm going to plate it last second.
0:10:26 > 0:10:2730 seconds to go and, remember,
0:10:27 > 0:10:30if it's not on the plate, it can't be judged.
0:10:35 > 0:10:38Matt! Plate! Out!
0:10:38 > 0:10:40SHEREE LAUGHS You're making me more nervous here!
0:10:40 > 0:10:44Five, four, three...
0:10:46 > 0:10:49Come on, Matt. ..two,
0:10:49 > 0:10:50one. Step away from your plates!
0:10:50 > 0:10:52You've done all you can.
0:10:58 > 0:11:01First to be judged is Matt with his Dish Of The Day -
0:11:01 > 0:11:06herb-crusted roast rump of lamb with a potato rosti, creamed celeriac,
0:11:06 > 0:11:11mushrooms, broad beans, a pancetta crumb and lamb jus.
0:11:11 > 0:11:14Hi, Matt. Do you want to pour your sauce?
0:11:15 > 0:11:17Ladies first. Oh, bless you.
0:11:17 > 0:11:20First things, I will say, your timing was spot-on.
0:11:20 > 0:11:24You got it on that plate with about seconds to go and I like that.
0:11:24 > 0:11:26Yeah. I like that. Push it.
0:11:26 > 0:11:27Presentation, very neat.
0:11:27 > 0:11:29I like all this.
0:11:29 > 0:11:34One major thing, why didn't you slice that rump again,
0:11:34 > 0:11:36rather than one big old wedge of lamb?
0:11:36 > 0:11:39The reason being cos I knew my rosti size,
0:11:39 > 0:11:41so I wanted it to sit one nice piece in the middle of it.
0:11:41 > 0:11:43If you had just gone two slices...
0:11:43 > 0:11:46Two slices. Two slices across there. Just a neater finish.
0:11:46 > 0:11:48Apart from that... Next round. Next round.
0:11:48 > 0:11:51THEY LAUGH I'm only joking, only joking!
0:11:51 > 0:11:53I like your confidence, I did say that!
0:11:55 > 0:11:56Nice rosti.
0:11:58 > 0:12:01The lamb's tender. Very tender. Yeah.
0:12:01 > 0:12:03Taste-wise, that's the most important thing... Yeah.
0:12:03 > 0:12:04..I could eat that. Brilliant.
0:12:04 > 0:12:06If you'd like to go back to the waiting room...
0:12:06 > 0:12:08Thank you. Thanks, Chef.
0:12:08 > 0:12:10Well done, Matt. Creep!
0:12:10 > 0:12:12SHEREE LAUGHS
0:12:12 > 0:12:16All right, guys? How did you get on? All OK? Ooh! It's tough. Is it?
0:12:16 > 0:12:18Try it, see what do you think.
0:12:18 > 0:12:19Overall, happy.
0:12:19 > 0:12:21I'll be happy if I get through to the next round.
0:12:21 > 0:12:23Nice herbs. Good. Gorgeous.
0:12:23 > 0:12:25I want to have a bit more of your meat.
0:12:25 > 0:12:27I totally get what you're saying.
0:12:27 > 0:12:30It should have been sliced and I think, once you said that,
0:12:30 > 0:12:33I could tell he was slightly disappointed with himself.
0:12:33 > 0:12:35Yeah, but his work surfaces were good, tidy
0:12:35 > 0:12:37and he got that piece of meat on the plate...
0:12:37 > 0:12:39Yeah. ..when he should do.
0:12:39 > 0:12:41It wasn't there ten minutes before.
0:12:41 > 0:12:45Next to be judged is Kim, with her Dish Of The Day -
0:12:45 > 0:12:49African chicken thighs with ginger, red peppers and apricots,
0:12:49 > 0:12:51accompanied with a spiced rice.
0:12:53 > 0:12:56Wow! So...! Are you happy with the way it went today?
0:12:56 > 0:12:57Yes, really happy.
0:12:57 > 0:13:00Full of flavours and...
0:13:00 > 0:13:02Shall we tuck in? Yeah. Go for it. Go for it.
0:13:04 > 0:13:06So, you were finished quite early?
0:13:06 > 0:13:08Yeah. Yeah. I think, with chicken,
0:13:08 > 0:13:10if you overcook it, you've ruined it.
0:13:10 > 0:13:13But these little thighs almost lend themselves
0:13:13 > 0:13:16to lovely slow, long cooking, don't they? Yeah.
0:13:16 > 0:13:20But I can see it's cooked... and that's a start!
0:13:21 > 0:13:25And that spicy rice... No, I like that kick.
0:13:25 > 0:13:27Yeah. I really do. It has got a good kick.
0:13:27 > 0:13:30But I would have browned the chicken. Mm-hm.
0:13:30 > 0:13:33I would have given a lot more sauce, a lot more sauce,
0:13:33 > 0:13:36and I think a dish like this needs sauce with it. Yeah. Um...
0:13:38 > 0:13:40But apart from that, with the ingredients that you've got,
0:13:40 > 0:13:42there's not a lot more you can do.
0:13:42 > 0:13:46Right. It's a difficult one to show on a plate in an individual serving.
0:13:46 > 0:13:49Yeah. Brilliant. Thank you. Well, thank you so much.
0:13:49 > 0:13:52Any feedback from a chef like that is fantastic.
0:13:52 > 0:13:56I have to work on how it looks, but taste-wise, perfect.
0:13:56 > 0:13:58It was quite dry. Yeah.
0:13:58 > 0:13:59But maybe it's nerves sometimes.
0:13:59 > 0:14:02That's why I kept trying to say about a sauce.
0:14:02 > 0:14:05Time for Joe with his Dish Of The Day -
0:14:05 > 0:14:07baked fillet of salmon and tiger prawns,
0:14:07 > 0:14:12with asparagus, cherry tomatoes, lemon, chilli and pancetta,
0:14:12 > 0:14:16served with new potatoes and a fresh mint salad with a balsamic dressing.
0:14:17 > 0:14:20There you go. Lovely!
0:14:20 > 0:14:21Well, let's tuck in. Go for it.
0:14:21 > 0:14:23Now, then, salmon...
0:14:23 > 0:14:25You wanted people to eat that, didn't you?
0:14:25 > 0:14:28Yes. I agree with cooking it with the skin on,
0:14:28 > 0:14:31cos it helps keep the salmon moist.
0:14:31 > 0:14:34Difficult one to get the skin crisp. Yes, yes.
0:14:37 > 0:14:39Yeah, it needs to be a bit crispier.
0:14:40 > 0:14:42So, would you rather a crispier skin?
0:14:42 > 0:14:45I would, yes. Cos I won't eat that skin.
0:14:46 > 0:14:51It's a very interesting dish, with a lot of flavours going on there.
0:14:51 > 0:14:52By putting it all together,
0:14:52 > 0:14:55I was trying to get the flavours across everything.
0:14:55 > 0:14:57So, would you not have all these components on the plate?
0:14:57 > 0:14:58No. What would you take off?
0:14:58 > 0:15:02I think just a nice salad to go with the salmon and the prawns
0:15:02 > 0:15:06would have been nice. The new potatoes with salsa verde...
0:15:06 > 0:15:09New potatoes should stand out on its own as a lovely new potato.
0:15:09 > 0:15:11I think there's an awful lot going on.
0:15:11 > 0:15:15Don't get me wrong, it's not fighting with each other too much,
0:15:15 > 0:15:17but I think there's too much going on on the plate.
0:15:17 > 0:15:19Thank you very much, Joe.
0:15:19 > 0:15:20It's really hard to go in
0:15:20 > 0:15:24and put your food in front of a Michelin-starred chef
0:15:24 > 0:15:26and keep a smile on your face and hope for the best.
0:15:26 > 0:15:28But no, it was really good to hear the comments.
0:15:28 > 0:15:30There was a bit too much on the plate.
0:15:30 > 0:15:32"I need a potato, I need this, I need that."
0:15:32 > 0:15:35Yes, that's right. That's a good... Over-thinking.
0:15:35 > 0:15:39But it wasn't cooked bad, was it? No, it wasn't. No, no.
0:15:39 > 0:15:43Finally, it's Debbie with her Dish Of The Day -
0:15:43 > 0:15:46a herb-crusted rack of lamb with tarragon and parsley,
0:15:46 > 0:15:50spring cabbage, garlic mashed potato and a red-wine jus.
0:15:52 > 0:15:54Hi, Debbie. Lovely.
0:15:54 > 0:15:56OK, well, let's tuck in.
0:15:56 > 0:15:59First impressions, your presentation,
0:15:59 > 0:16:01first and foremost, is good. Thank you. OK.
0:16:01 > 0:16:03Let's hope the taste's there.
0:16:08 > 0:16:10It's lovely and tender.
0:16:10 > 0:16:11Your potato isn't lumpy.
0:16:11 > 0:16:14The lamb is cooked well. This sauce, you could have had more sauce.
0:16:14 > 0:16:16The cabbage underneath works.
0:16:16 > 0:16:18Herb crust. What's that on there?
0:16:19 > 0:16:23What is that?! LAUGHING: Are you going to confess?
0:16:23 > 0:16:29You were meant to have some crispy spring cabbage.
0:16:29 > 0:16:31Oh, yes! What happened to the crispy spring cabbage?
0:16:31 > 0:16:33It got very crispy.
0:16:33 > 0:16:35I knew there was something wrong with this dish.
0:16:35 > 0:16:38She thought she got away with it, actually!
0:16:38 > 0:16:40You're a bit like a rough diamond at the moment.
0:16:40 > 0:16:42I like diamonds.
0:16:42 > 0:16:45THEY LAUGH
0:16:45 > 0:16:48There were three presentable plates of food there
0:16:48 > 0:16:50and one which wasn't so presentable. OK.
0:16:50 > 0:16:54To get through and cook with Galton is... It would be an honour.
0:16:54 > 0:16:57Maybe I could give him a few tips, you never know.
0:16:57 > 0:17:00The food the guys have put out today is phenomenal.
0:17:00 > 0:17:03It was a hard competition but somebody's got to win it.
0:17:03 > 0:17:04I think it's really hard to call.
0:17:04 > 0:17:06I'd really like to think I could get through.
0:17:06 > 0:17:10The competition has been really high, so fingers crossed.
0:17:10 > 0:17:12So, do you think you've made your decision
0:17:12 > 0:17:14on who you're going to send home?
0:17:14 > 0:17:15I have definitely made my decision.
0:17:15 > 0:17:18OK, well, let's go and tell them the news. Yeah.
0:17:19 > 0:17:23A very big well-done to all of you, but, unfortunately,
0:17:23 > 0:17:26only three of you can go through to the next round.
0:17:26 > 0:17:28You've all done really, really well,
0:17:28 > 0:17:30but I have come to a decision
0:17:30 > 0:17:33and I am going to send home...
0:17:39 > 0:17:41..Kim.
0:17:41 > 0:17:43Did you enjoy your day?
0:17:43 > 0:17:47No, it was a great day. A great day. Well, very well done to you.
0:17:47 > 0:17:51Thank you. I'm gutted I'm going home so early, but somebody had to go.
0:17:51 > 0:17:54I think it was the presentation of the food.
0:17:54 > 0:17:57It was basically down to whose looked better on the plate.
0:17:57 > 0:17:59So, that leaves three home cooks.
0:17:59 > 0:18:02They are Matt from Cheshire,
0:18:02 > 0:18:03Joe from Stoke-on-Trent
0:18:03 > 0:18:05and Debbie from Wakefield.
0:18:05 > 0:18:09Round two - it's the Chef's Challenge.
0:18:09 > 0:18:11In this challenge, Galton has devised a skills test
0:18:11 > 0:18:16to determine which one of our home cooks has what it takes.
0:18:16 > 0:18:18So, Galton, what are you going to make?
0:18:18 > 0:18:22Right, guys, we're going to do a classic beurre blanc, butter sauce.
0:18:22 > 0:18:26OK. It's a simple sauce, but get it wrong, you split it. Oooh...
0:18:26 > 0:18:30Right, let's do it. Two pans and two pans only.
0:18:30 > 0:18:33It's about four tablespoons of white wine.
0:18:36 > 0:18:38Two tablespoons of lemon juice.
0:18:40 > 0:18:42White-wine vinegar.
0:18:44 > 0:18:46Peppercorns and a shallot.
0:18:49 > 0:18:50It's a sauce that you can make in advance,
0:18:50 > 0:18:53but you can't put it in the fridge and keep it
0:18:53 > 0:18:56because it splits when you reheat it.
0:18:56 > 0:18:58Then we get it on a heat.
0:18:58 > 0:18:59What would this sauce go with?
0:18:59 > 0:19:03This sauce, particularly, would go well with fish - white fish.
0:19:03 > 0:19:06Having said that, you can break the rules and go with chicken
0:19:06 > 0:19:08or something like that if you wanted to.
0:19:08 > 0:19:10We want to reduce that.
0:19:10 > 0:19:12You've got to get this reduction right.
0:19:12 > 0:19:16If you don't reduce it enough, it's too vinegary or too citrusy.
0:19:16 > 0:19:18This is the important bit.
0:19:18 > 0:19:19You want it almost like a syrup.
0:19:19 > 0:19:21Now we're getting close.
0:19:23 > 0:19:25I think you're not far off there.
0:19:25 > 0:19:27We'll let it come down to, again, about one tablespoon
0:19:27 > 0:19:30and then we'll start whisking in the butter.
0:19:30 > 0:19:32Start off with a little bit at a time.
0:19:33 > 0:19:35Continuously whisking.
0:19:35 > 0:19:37Can you see it starting to emulsify?
0:19:37 > 0:19:40Doesn't look split, does it? No.
0:19:40 > 0:19:42If you do split your beurre blanc,
0:19:42 > 0:19:46you can bring it back by the addition of a little bit of cream.
0:19:46 > 0:19:49But that will serve eight people.
0:19:49 > 0:19:51You don't want to have the plate swimming with the sauce.
0:19:51 > 0:19:54So it's just like a drizzle? It's a drizzle.
0:19:57 > 0:19:59I would suggest that you strain it.
0:19:59 > 0:20:00And there we are.
0:20:01 > 0:20:06Now, then, the test is that it SHOULD...
0:20:06 > 0:20:08coat the back of a spoon,
0:20:08 > 0:20:10like so.
0:20:10 > 0:20:15Like a custard. I think you'll find that does that quite nicely.
0:20:15 > 0:20:18We need to season it just before you're about to serve it.
0:20:18 > 0:20:21But that is a classic beurre blanc.
0:20:21 > 0:20:23Fantastic.
0:20:28 > 0:20:30The lemon is... Mmm!
0:20:30 > 0:20:32Delicious.
0:20:32 > 0:20:35That is absolutely gorgeous!
0:20:35 > 0:20:37So, are we going to do it? ALL: Yes, Chef!
0:20:39 > 0:20:43So, Galton's beurre blanc looks simple enough to make,
0:20:43 > 0:20:46but only if our cooks can follow his instructions closely,
0:20:46 > 0:20:48otherwise their sauces could split.
0:20:50 > 0:20:53For Joe, the shallots are adding extra pressure.
0:20:53 > 0:20:55JOE SNIFFLES
0:20:55 > 0:20:58I didn't realise I was going to reduce you to tears at this stage.
0:20:58 > 0:21:02I'm really sensitive to onions, really sensitive.
0:21:02 > 0:21:03You really are, aren't you? Yeah.
0:21:06 > 0:21:08The home cooks have no notes,
0:21:08 > 0:21:11so must replicate the recipe from memory alone
0:21:11 > 0:21:13and Galton is watching their every move.
0:21:13 > 0:21:16I'm just watching the reduction time. That's the focused look.
0:21:18 > 0:21:20You think you're taking it all in, you think it's stored there
0:21:20 > 0:21:22and then suddenly everything's in front of you and it's like...
0:21:24 > 0:21:26But some are more confident than others.
0:21:26 > 0:21:29I don't want to jinx myself but I got through the first stage
0:21:29 > 0:21:31without splitting it, so hopefully we'll get a good sauce.
0:21:31 > 0:21:34And it's not just the taste Galton's interested in,
0:21:34 > 0:21:38the consistency of the sauce is also crucial.
0:21:40 > 0:21:43How's the whisking going? It's hard work!
0:21:43 > 0:21:46I think this is the reason I don't make this one at home very often!
0:21:46 > 0:21:50I can see your hand shaking. I know! I know!
0:21:50 > 0:21:54Just take a deep breath. You'll be fine. I know, remember to breathe.
0:21:55 > 0:21:59It's not reducing to the amount that Galton had it.
0:22:00 > 0:22:03Ooh! MATT: I'm happy with my thickness. Just got to season it up.
0:22:03 > 0:22:05It's all in the taste. Yes, it is.
0:22:05 > 0:22:08You can't get away with it looking pretty, can you, this one? No.
0:22:08 > 0:22:11So, Matt is the first to strain his sauce,
0:22:11 > 0:22:13closely followed by a rather shaky Joe
0:22:13 > 0:22:15and finally a hesitant Debbie.
0:22:15 > 0:22:18Two minutes, guys. Two minutes to go.
0:22:18 > 0:22:20Oh! I'm slopping.
0:22:25 > 0:22:26Right, that's it, guys.
0:22:26 > 0:22:28Step away from your dishes.
0:22:28 > 0:22:29You've done all you can.
0:22:36 > 0:22:37You go first, you're the master.
0:22:37 > 0:22:38This is Matt.
0:22:40 > 0:22:41It all looks great.
0:22:44 > 0:22:47Just a slight touch of under-seasoning.
0:22:47 > 0:22:48Two.
0:22:50 > 0:22:53Joe, it's a good end result.
0:22:53 > 0:22:55A LITTLE bit too much vinegar.
0:22:55 > 0:22:56OK. A little bit.
0:23:00 > 0:23:02Debbie, slightly under-seasoned.
0:23:04 > 0:23:06Ohh...
0:23:08 > 0:23:10I like this one. DEBBIE GASPS
0:23:10 > 0:23:13There's not a lot between these two at all.
0:23:15 > 0:23:17I'm going to choose this one.
0:23:19 > 0:23:22Your beurre blanc was superb, Joe, but your main course...
0:23:22 > 0:23:24It was just based on that...
0:23:24 > 0:23:26Purely fractions.
0:23:26 > 0:23:28Joe, you've done so well, so well.
0:23:28 > 0:23:32You should be very proud of yourself. Thank you so much.
0:23:32 > 0:23:33It was so close but it's a competition,
0:23:33 > 0:23:34and it always comes down to that.
0:23:34 > 0:23:37I'm really proud of myself but obviously disappointed
0:23:37 > 0:23:39because I'm not to go through to the next round.
0:23:39 > 0:23:41So, that leaves two cooks.
0:23:41 > 0:23:44They are Matt, who owns his own frozen-yoghurt company
0:23:44 > 0:23:47and Debbie, who's a pharmaceutical sales rep.
0:23:47 > 0:23:52OK, so it's time for our third and final round, the Chef's Special.
0:23:52 > 0:23:55Our two finalists will be given a set of ingredients
0:23:55 > 0:23:57to one of Galton's signature dishes.
0:23:57 > 0:23:59The challenge is, guys,
0:23:59 > 0:24:03to see what you two can make from the exact same ingredients.
0:24:03 > 0:24:05You'll get to see what Galton makes later on.
0:24:05 > 0:24:08So, for you at home, let's reveal today's ingredients.
0:24:10 > 0:24:12Galton has chosen...
0:24:12 > 0:24:14loin of Texel lamb,
0:24:14 > 0:24:15parsley, some stock,
0:24:15 > 0:24:17butternut squash,
0:24:17 > 0:24:19white wine, a potato,
0:24:19 > 0:24:20capers, fennel seeds,
0:24:20 > 0:24:23artichoke, cherry tomatoes,
0:24:23 > 0:24:25butter, garlic, mint,
0:24:25 > 0:24:27balsamic vinegar, chives
0:24:27 > 0:24:29and brown sugar.
0:24:29 > 0:24:35So, I want you guys to give me confident, uncomplicated cooking
0:24:35 > 0:24:38with a smile on your face.
0:24:38 > 0:24:39Are you ready for this?
0:24:39 > 0:24:42BOTH: Yes, Chef! Go for it. Get cooking.
0:24:44 > 0:24:47Ooh! Ooh! GALTON CHUCKLES
0:24:51 > 0:24:55What are you thinking, Matt? That would be telling!
0:24:57 > 0:24:59Sugar, balsamic...
0:24:59 > 0:25:02Right, what am I thinking?
0:25:02 > 0:25:04I have to say, at this point,
0:25:04 > 0:25:05I should leave you with your thoughts, guys.
0:25:05 > 0:25:08Yeah, OK.
0:25:14 > 0:25:15So, the cooks are off
0:25:15 > 0:25:18and this is the first time they've seen these ingredients.
0:25:18 > 0:25:20Whilst Debbie tries to sniff hers out,
0:25:20 > 0:25:23Matt makes a start on his veg.
0:25:23 > 0:25:26Hi, Matt. Hello. How are we getting on?
0:25:26 > 0:25:30I'm going to do a butternut and potato galette.
0:25:30 > 0:25:33I'll try and get some kind of gravy, just with the basic stock.
0:25:33 > 0:25:36I'm probably not going to use the fennel or capers.
0:25:36 > 0:25:38Just don't see it going with that type of meat.
0:25:38 > 0:25:41Take the artichoke down and puree it.
0:25:41 > 0:25:43How are you feeling, nerve-wise?
0:25:43 > 0:25:45Nerves... Yeah, I think they're not too bad.
0:25:45 > 0:25:49It's just getting it all together. Well, good luck. Thank you.
0:25:50 > 0:25:52Hi, Debbie. Hello, there.
0:25:52 > 0:25:53How are we getting on?
0:25:53 > 0:25:56Erm...
0:25:56 > 0:25:57Hmmm!
0:25:57 > 0:25:58We'll see.
0:25:58 > 0:26:01I have something in my head... OK. Mm-hm.
0:26:01 > 0:26:03..but we'll just see how it turns out, I think.
0:26:03 > 0:26:05Did you manage to identify all the ingredients?
0:26:05 > 0:26:07I did identify all the ingredients,
0:26:07 > 0:26:09but I've never cooked with an artichoke before.
0:26:09 > 0:26:12That's a bit of an experiment straight off the bat.
0:26:12 > 0:26:17I'm going to do some butternut squash puree and roast potatoes.
0:26:17 > 0:26:21I'm just going to take a piece of that off and pan fry it
0:26:21 > 0:26:23and just finish it off in the oven,
0:26:23 > 0:26:26maybe put some of the fennel seeds around it
0:26:26 > 0:26:28and then just serve it medium.
0:26:28 > 0:26:30Cool. Medium-rare. Nice.
0:26:30 > 0:26:32Cool. Yeah. All right, we'll let you get on.
0:26:32 > 0:26:34OK. Good luck. Thank you.
0:26:39 > 0:26:41Debbie's playing it safe,
0:26:41 > 0:26:44but if we're looking for a little bit of innovation...
0:26:44 > 0:26:47then it's Matt just edging ahead at the moment.
0:26:49 > 0:26:52I would have liked them to have used a few more ingredients.
0:26:52 > 0:26:54There's a lot which have been discarded,
0:26:54 > 0:26:57but I'm pleased that they're using the artichoke.
0:26:57 > 0:26:59It's a lot of effort, this artichoke.
0:26:59 > 0:27:02You're only going to get a tiny bit out of it as well. I know!
0:27:02 > 0:27:05Do they both know that they're cooking lamb out there?
0:27:05 > 0:27:08I don't know! Cos they haven't mentioned it, have they?
0:27:08 > 0:27:12Is it one didn't want to say in case the other one didn't know?
0:27:12 > 0:27:15It's all going to come down to how that meat is cooked.
0:27:15 > 0:27:18It's a piece of meat which can very easily be overcooked
0:27:18 > 0:27:21and very easily be undercooked. Yeah. I want it medium-rare.
0:27:21 > 0:27:24So, just when they were getting secret praise
0:27:24 > 0:27:28for using the artichoke, Debbie decides to discard hers.
0:27:28 > 0:27:32WHISPERS: A quick question, do you know what that meat is?
0:27:32 > 0:27:34Lamb.
0:27:34 > 0:27:36Just checking. It's a big piece there.
0:27:39 > 0:27:42Where are we at? Have you changed your mind on anything?
0:27:42 > 0:27:43I have. Oh, have you?
0:27:43 > 0:27:46I've taken the artichoke out of the mixture.
0:27:46 > 0:27:49Oh, no! Is that because you're not sure what to do with it?
0:27:49 > 0:27:50I'm not sure what to do with it. Fair enough.
0:27:50 > 0:27:52It's the amount of time that I'm going to spend on it.
0:27:52 > 0:27:55Just stick to what you know. Yeah. OK.
0:27:55 > 0:27:56Do you know what this is?
0:27:56 > 0:28:00Well, I think that's beef stock, so I was going with beef.
0:28:00 > 0:28:01OK.
0:28:02 > 0:28:05I'm sure we'll find out soon enough.
0:28:05 > 0:28:07I'll know when I taste it! Yeah! THEY LAUGH
0:28:10 > 0:28:13Matt has said he thinks it's lamb
0:28:13 > 0:28:16and Debbie has said beef. Oh!
0:28:16 > 0:28:19I would have thought you might have just taken
0:28:19 > 0:28:22a little sliver off and pan fried it just to taste it and...
0:28:22 > 0:28:24If you were really unsure. Yeah.
0:28:24 > 0:28:29OK. Bless her! She's also discarded the artichoke.
0:28:29 > 0:28:31Oh, that's the one thing I wanted them to do!
0:28:31 > 0:28:36That's disappointing. That artichoke was almost as important as the lamb.
0:28:36 > 0:28:38She's cooked it.
0:28:38 > 0:28:40Just put it in the pan and fry it!
0:28:40 > 0:28:41Yeah.
0:28:41 > 0:28:43Just do something!
0:28:45 > 0:28:47Easy for a Michelin-starred chef to say,
0:28:47 > 0:28:51but using unfamiliar ingredients is knocking Debbie's confidence.
0:28:51 > 0:28:54I think I've just got myself into a flap.
0:28:54 > 0:28:57Every time you think of something, you think, "I'll put that with it,"
0:28:57 > 0:28:59it's not there.
0:28:59 > 0:29:01So I think just being very constrained...
0:29:01 > 0:29:03I'm finding it really tough.
0:29:03 > 0:29:06Then you start doubting yourself.
0:29:06 > 0:29:09For Debbie, it goes from bad to worse.
0:29:09 > 0:29:11I just cut myself.
0:29:11 > 0:29:14This isn't going well for me!
0:29:14 > 0:29:17DEBBIE SIGHS
0:29:17 > 0:29:20How's it going? Where are we at? I'm feeling a bit better.
0:29:20 > 0:29:23I'm happy with my meat. I'm happy with my sauce.
0:29:23 > 0:29:27And I have roast potatoes in, so it's OK.
0:29:27 > 0:29:29Is your finger OK? That's fine. Aw!
0:29:29 > 0:29:31Absolutely fine. Just adds to the drama.
0:29:31 > 0:29:33Exactly! She's still smiling.
0:29:33 > 0:29:36Absolutely! You can't ask for anything more, can you?
0:29:36 > 0:29:37It's a plate of food, isn't it?
0:29:37 > 0:29:39Yes. Exactly. Yes, exactly.
0:29:39 > 0:29:43So don't stress out. That's me, I go down and then I come back up.
0:29:43 > 0:29:45Good on you. Good on you.
0:29:47 > 0:29:49DEBBIE SIGHS Right!
0:29:49 > 0:29:52Meanwhile, Matt's staying focused.
0:29:52 > 0:29:54I had a sneaky look at what Debbie's doing,
0:29:54 > 0:29:56but I've got to keep to my own game.
0:29:56 > 0:29:58I don't want to change my plan now.
0:29:58 > 0:30:03Right, guys, you have two minutes, so start plating up.
0:30:12 > 0:30:15Literally one more minute.
0:30:24 > 0:30:26That's it. Time is up.
0:30:26 > 0:30:27Step away from your plates.
0:30:31 > 0:30:34So, our cooks have done all they can.
0:30:34 > 0:30:36Now it's time to taste.
0:30:36 > 0:30:38First, it's Matt.
0:30:38 > 0:30:40He's made roasted lamb
0:30:40 > 0:30:42with butternut squash and a potato galette,
0:30:42 > 0:30:45artichoke puree and butternut squash crisps.
0:30:45 > 0:30:49Oh, lovely. Are you happy with the way it went?
0:30:49 > 0:30:52Overall, I'm pretty happy, just hope it tastes good for you.
0:30:52 > 0:30:54OK, well, let's have a go. Go for it.
0:31:00 > 0:31:02I think you've done it really well.
0:31:02 > 0:31:04Thank you. I'm going to say that...
0:31:04 > 0:31:05Em...
0:31:05 > 0:31:07Good seasoning on the lamb.
0:31:08 > 0:31:10You've made a big effort with the artichoke.
0:31:10 > 0:31:12It's definitely worked.
0:31:12 > 0:31:14It's a shame you didn't have a little bit more,
0:31:14 > 0:31:16but, overall, you can be very happy with that.
0:31:16 > 0:31:18Thank you. That's good!
0:31:18 > 0:31:20Well done. Well done.
0:31:20 > 0:31:22I mean, Galton's reaction is, like, amazing.
0:31:22 > 0:31:25I mean, a Michelin-starred chef... So, happy.
0:31:25 > 0:31:27He's very confident. Yeah, you've got to have confidence
0:31:27 > 0:31:29when you're cooking, otherwise...
0:31:29 > 0:31:32Debbie would worry me at the moment.
0:31:32 > 0:31:35If she starts panicking then I'll start panicking.
0:31:35 > 0:31:38It'll be a kitchen nightmare! SHEREE LAUGHS
0:31:38 > 0:31:42Next into the tasting room is Debbie.
0:31:42 > 0:31:45She's made roasted lamb basted in butter and fennel seeds
0:31:45 > 0:31:49with a caper sauce, accompanied with butternut squash and parsley
0:31:49 > 0:31:50and roast potatoes.
0:31:50 > 0:31:53Here we go. Brilliant. Wow.
0:31:53 > 0:31:55How did you find it?
0:31:55 > 0:31:58Well, once I figured out it wasn't beef and it was lamb...!
0:31:58 > 0:31:59THEY ALL LAUGH
0:31:59 > 0:32:02That's good and honest! When did you discover that?
0:32:02 > 0:32:04After I started searing it in the pan
0:32:04 > 0:32:06and the aromas that were coming off,
0:32:06 > 0:32:09I figured out, oh, it's not what I thought it was.
0:32:09 > 0:32:11But we have some food. Yes, we do!
0:32:11 > 0:32:13And a nice plate of food! You should be proud of yourself.
0:32:13 > 0:32:14Go for it. OK.
0:32:23 > 0:32:25That's tasty.
0:32:25 > 0:32:26It's really tasty.
0:32:26 > 0:32:29Wow! It is. Really? Mm!
0:32:29 > 0:32:32It is tasty. Yeah, it's a good effort.
0:32:32 > 0:32:33A really good effort.
0:32:35 > 0:32:38It's simple. One big thing for me, Debbie,
0:32:38 > 0:32:41you took the trouble to peel that artichoke.
0:32:41 > 0:32:44I would have liked you to have served it.
0:32:44 > 0:32:47I know... I know you weren't confident about it
0:32:47 > 0:32:52but that would have really, really been impressive for me.
0:32:52 > 0:32:56But what you have put on a plate is very, very tasty.
0:32:56 > 0:32:58Yeah, it is. Thank you very much.
0:32:58 > 0:33:00Well done. Thank you.
0:33:00 > 0:33:01Wow, that was tough.
0:33:01 > 0:33:03Really, really tough.
0:33:03 > 0:33:05It was a whole rollercoaster of emotions
0:33:05 > 0:33:08but I'm really pleased with the plate of food that I've delivered.
0:33:08 > 0:33:11So, with the final challenge complete,
0:33:11 > 0:33:15it's just left for Galton to decide between our two final home cooks.
0:33:15 > 0:33:17It was a completely different taste.
0:33:17 > 0:33:19Yes, it was, it was.
0:33:19 > 0:33:21Even though it was some of the same ingredients,
0:33:21 > 0:33:25it was completely different. I am disappointed about the artichoke.
0:33:25 > 0:33:27I know I keep going on about it.
0:33:28 > 0:33:30But what she's presented there
0:33:30 > 0:33:35is a very serviceable plate of food with no thrills or spills.
0:33:35 > 0:33:37Debbie, through most of that exercise,
0:33:37 > 0:33:40was a little bit flustered. Yeah.
0:33:40 > 0:33:47I don't think it helped with Matt being...whoa, confident! Yeah.
0:33:47 > 0:33:50But before Galton announces the winner,
0:33:50 > 0:33:54it's time to reveal what he makes with those ingredients.
0:33:54 > 0:33:56Over to you, Chef.
0:33:56 > 0:34:01Right, start off with a fennel and parsley butter.
0:34:04 > 0:34:06Just put these into a dry frying pan.
0:34:06 > 0:34:08Whilst I'm waiting for that to come up,
0:34:08 > 0:34:11I'll just take the amount of lamb that I think I need.
0:34:11 > 0:34:15Obviously, this is the loin of lamb, completely trimmed of any fat.
0:34:17 > 0:34:19Chop a few chives.
0:34:19 > 0:34:20Nothing too clever with this
0:34:20 > 0:34:22because it's all going into a food processor.
0:34:22 > 0:34:24As I get older, you see,
0:34:24 > 0:34:27these pieces of equipment I find much more useful!
0:34:27 > 0:34:30You can smell that fennel, can't you? Yeah, gorgeous.
0:34:30 > 0:34:33That's all it needs. You can smell it.
0:34:33 > 0:34:35Perfect. Into here
0:34:35 > 0:34:39then...chives go into there.
0:34:39 > 0:34:42Capers go into there.
0:34:43 > 0:34:47Parsley, lots of.
0:34:47 > 0:34:51And...copious amounts of butter.
0:34:51 > 0:34:53Let's go. Why didn't I think of that?
0:34:53 > 0:34:55You did do a butter.
0:34:55 > 0:34:57The capers threw you both...
0:34:57 > 0:34:59Well, not so much you.
0:34:59 > 0:35:03I did use the capers, but I'm really interested in doing it this way.
0:35:05 > 0:35:08I think we're both just worried this is the next challenge!
0:35:08 > 0:35:11THEY LAUGH Now the pressure's on me!
0:35:14 > 0:35:15Perfect.
0:35:17 > 0:35:20We do quite a lot of these butters at work.
0:35:20 > 0:35:22So, I take a rolling pin...
0:35:22 > 0:35:25and roll it fairly thinly,
0:35:25 > 0:35:29about the length of your piece of lamb.
0:35:29 > 0:35:32You use these butters on lots of different meats, then?
0:35:32 > 0:35:33Yeah, sometimes fish.
0:35:33 > 0:35:35This would work quite nicely with fish, actually.
0:35:35 > 0:35:39So, that will now go into a freezer.
0:35:39 > 0:35:41Now, the artichoke.
0:35:41 > 0:35:44Both of you did everything right, as far as I saw.
0:35:44 > 0:35:47It's a time-consuming job for what you get.
0:35:47 > 0:35:51When you are cooking these, do it in this acidic water.
0:35:51 > 0:35:53That's lemon juice.
0:35:53 > 0:35:57Why is that? Because they brown and discolour very quickly.
0:35:57 > 0:36:00You can see it starting to go brown on me already.
0:36:00 > 0:36:04What I tend to do is just brush it with a little bit of lemon juice
0:36:04 > 0:36:07and then straight into acidic water.
0:36:07 > 0:36:09I'd probably take about ten minutes to cook that,
0:36:09 > 0:36:11then you take the middle choke of it out
0:36:11 > 0:36:13and you have a nice little artichoke, like so.
0:36:13 > 0:36:17All right? Thanks, thank you.
0:36:17 > 0:36:20Once you've cooked the artichoke and you're happy that it's cooked,
0:36:20 > 0:36:24I've then blitzed it and made a very fine puree.
0:36:24 > 0:36:26Do you have to pass it through...?
0:36:26 > 0:36:29Yeah, everything I do gets passed through a sieve.
0:36:29 > 0:36:30This is a lamb jus
0:36:30 > 0:36:33with a touch of white wine.
0:36:33 > 0:36:36OK. You can see a nice glaze on there.
0:36:36 > 0:36:38I tend to add it just at the final throws of things,
0:36:38 > 0:36:41just to have a little bit of the taste of the white-wine jus.
0:36:41 > 0:36:42OK?
0:36:42 > 0:36:44Now, butternut squash.
0:36:44 > 0:36:48Good efforts from both of you with your butternut squash.
0:36:48 > 0:36:51About half an inch in thickness
0:36:51 > 0:36:54and take this and... Ah!
0:36:54 > 0:36:56Let's get one of those.
0:36:58 > 0:37:01Like so. OK?
0:37:01 > 0:37:02What do I talk about now?
0:37:02 > 0:37:04Mint. Both of you didn't use your mint.
0:37:04 > 0:37:07No, we didn't use the mint. I forgot the herbs were in front of me.
0:37:07 > 0:37:11Yeah, I know. Your mind is befuddled by everything that goes on.
0:37:11 > 0:37:14I'll put a little bit of mint in the jus to start off with, as well.
0:37:14 > 0:37:18The rest of it, I've made into something very cheffy.
0:37:18 > 0:37:21Oh, wow! This is made with white-wine vinegar,
0:37:21 > 0:37:24lots of mint, little bit of sugar.
0:37:24 > 0:37:29I swirl it round rapeseed oil in a little squeezy bottle
0:37:29 > 0:37:33and produce these little pearls of mint jelly. Wow!
0:37:33 > 0:37:35And they're very minty.
0:37:35 > 0:37:39OK, when that butter melts, we then put the butternut squash in.
0:37:39 > 0:37:41I'm looking for this to give a colour on it.
0:37:41 > 0:37:43I could do with a little bit of water,
0:37:43 > 0:37:49once I've got a colour, to then cook the butternut squash, all right?
0:37:49 > 0:37:51What I did with my potato -
0:37:51 > 0:37:54I've cooked it in salted water and then put it in the freezer.
0:37:54 > 0:37:56Why do you put it in the freezer?
0:37:56 > 0:38:00Because moisture is then absorbed in the potato
0:38:00 > 0:38:03and we then fry it from frozen
0:38:03 > 0:38:07and you'll get a very crisp, light, fluffy potato.
0:38:07 > 0:38:09What's your favourite food to eat?
0:38:09 > 0:38:12To be fair, because where we live is right on the coast,
0:38:12 > 0:38:15we have an abundance of brilliant fish.
0:38:15 > 0:38:21I suppose I don't think you can beat a Cromer crab, myself.
0:38:21 > 0:38:23Didn't you start off, when you were younger,
0:38:23 > 0:38:25you had your own little stall and made...? Exactly right.
0:38:25 > 0:38:27I've not been formally trained.
0:38:27 > 0:38:31I never went to college. I'm not academic.
0:38:31 > 0:38:33My mum said, "Well, you can cook."
0:38:33 > 0:38:36Every Thursday, I'd take all my gear over to Rye market,
0:38:36 > 0:38:38having baked it all the week before.
0:38:38 > 0:38:41I had a trestle table twice the size of this
0:38:41 > 0:38:43for cakes, biscuits, scones, you name it.
0:38:43 > 0:38:45Wow! That's how I started.
0:38:45 > 0:38:46Let's get the lamb sealed off.
0:38:46 > 0:38:49There is no problem with sealing the lamb off nice and early.
0:38:49 > 0:38:52I think sometimes it's not being scared of it, isn't it?
0:38:52 > 0:38:55Absolutely. Don't be frightened of what you're doing.
0:38:55 > 0:38:58So, that's the lamb.
0:38:58 > 0:38:59This is now going into a 200 oven.
0:39:00 > 0:39:02I'll give it five minutes to start off with.
0:39:02 > 0:39:03Thank you so much.
0:39:06 > 0:39:11You've had your Michelin star for quite a few years now, haven't you?
0:39:11 > 0:39:13Yeah. Since...is it 1999? 1999.
0:39:13 > 0:39:15Wow. Wow! It was a massive surprise
0:39:15 > 0:39:17because we do what's called a tasting menu,
0:39:17 > 0:39:19a set menu, for a want of a word,
0:39:19 > 0:39:21and we change it every night of the week.
0:39:21 > 0:39:24I didn't think you could get a Michelin star doing that style,
0:39:24 > 0:39:28but, obviously, yes, so I'm very proud of it.
0:39:28 > 0:39:30So, that sits on top. Now under a hot grill
0:39:30 > 0:39:32we'll let it melt over it.
0:39:32 > 0:39:34Right, these are going back in.
0:39:35 > 0:39:37That can get a colour.
0:39:37 > 0:39:38Artichoke puree.
0:39:40 > 0:39:43I love this. This is my favourite puree.
0:39:43 > 0:39:45It is not everybody's cup of tea, I will say that.
0:39:45 > 0:39:48But once you have it together with everything, you'll see what I mean.
0:39:50 > 0:39:54It's that attention to detail, isn't it? Wow.
0:39:54 > 0:39:57So, there you go. It's melted onto the lamb, like so.
0:40:01 > 0:40:03The big test.
0:40:12 > 0:40:15It looks...perfect! Wow. See, I don't go too thick.
0:40:19 > 0:40:20Lamb jus.
0:40:22 > 0:40:23Don't go mad.
0:40:25 > 0:40:27Mint jelly.
0:40:30 > 0:40:33And that's not a bad plate of food, I don't think.
0:40:33 > 0:40:35I think we deserve a taste, don't you?
0:40:35 > 0:40:37Definitely!
0:40:37 > 0:40:38Wow!
0:40:39 > 0:40:42So good. Your mouth, it floats around.
0:40:43 > 0:40:47That is absolutely... That is so nice! ..delicious.
0:40:47 > 0:40:49So, Galton, it's crunch time.
0:40:49 > 0:40:53You've got to make a decision now on who you're going to take through
0:40:53 > 0:40:55to the Friday final but, before you do,
0:40:55 > 0:41:00we're going to have a quick recap on what our cooks made.
0:41:00 > 0:41:01Although well cooked,
0:41:01 > 0:41:04Matt's lamb suffered presentation problems in round one.
0:41:04 > 0:41:07He slightly under seasoned his beurre blanc in the second,
0:41:07 > 0:41:10but impressed Galton with his extensive use of ingredients
0:41:10 > 0:41:11in the final round.
0:41:11 > 0:41:14I want to win so bad. I'm one more step closer to Friday.
0:41:14 > 0:41:16Fingers crossed I get there.
0:41:16 > 0:41:18Meanwhile, Debbie impressed Galton
0:41:18 > 0:41:20with her presentation in the first round,
0:41:20 > 0:41:22breezed through the second with her beurre blanc...
0:41:22 > 0:41:25I like this one.
0:41:25 > 0:41:28..but disappointed Galton with her lack of ingredients in round three.
0:41:28 > 0:41:31She cooked it. Just put it in the pan and fry it!
0:41:31 > 0:41:34I really do want to win but I have to say, if I go out at this stage
0:41:34 > 0:41:38then I am absolutely thrilled with what I've done so far.
0:41:39 > 0:41:42So, Chef, it's time to reveal your winner.
0:41:42 > 0:41:47Who are you going to take with you to the Friday final?
0:41:47 > 0:41:49You've both done amazingly well.
0:41:49 > 0:41:53After the first challenge, Debbie, you were ahead.
0:41:53 > 0:41:55I thought your rack of lamb was spot-on.
0:41:55 > 0:42:01Coming into the third dish, my opinion was completely swayed
0:42:01 > 0:42:06on the fact that the artichoke was used,
0:42:06 > 0:42:09there's a bit of innovation there
0:42:09 > 0:42:12with the squash and the potato galette.
0:42:12 > 0:42:14So my winner is Matt.
0:42:14 > 0:42:17Well done. Well done. Well done!
0:42:17 > 0:42:18Get in!
0:42:18 > 0:42:21Debbie's great. It's a tough competition.
0:42:21 > 0:42:23I thought she'd sneaked it, actually, in the end.
0:42:23 > 0:42:27It was that bloomin' artichoke! If only I'd used the artichoke!
0:42:27 > 0:42:30So, Chef, have you got any final words for your partner?
0:42:30 > 0:42:32We're in it to win it, obviously.
0:42:32 > 0:42:35I'm looking forward to it cos I think you've got some talent.
0:42:35 > 0:42:38YOU need to win it! THEY LAUGH
0:42:38 > 0:42:40I just feel ecstatic.
0:42:40 > 0:42:42I'm so happy and I can't wait for Friday.
0:42:43 > 0:42:45Tomorrow on Yes Chef...
0:42:46 > 0:42:51..four more home cooks go all out to impress top chef Michael O'Hare.
0:42:51 > 0:42:53You've got a real thing for chickens, don't you?
0:42:53 > 0:42:56It's a chance for them to work alongside the best in the business.
0:42:56 > 0:42:58Ten minutes left.
0:42:58 > 0:43:00But only one can become his partner for the Friday final.
0:43:00 > 0:43:03It's so close, it's unbelievable.