0:00:02 > 0:00:04Four of the best chefs in Britain are on the hunt
0:00:04 > 0:00:06for their perfect partner,
0:00:06 > 0:00:07because for the first time ever,
0:00:07 > 0:00:11amateur home cooks will be paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:16She's stirring the mousse, why would she do that?!
0:00:16 > 0:00:18Why would you do that?!
0:00:18 > 0:00:20Each day a different Michelin-starred chef
0:00:20 > 0:00:24will choose their perfect partner from four talented home cooks.
0:00:24 > 0:00:26No-one's looking for Picasso on a plate... Yeah.
0:00:26 > 0:00:28I just want something that looks like I want to eat it.
0:00:28 > 0:00:32Then, in the Friday final, all four pairs will go head-to-head
0:00:32 > 0:00:35to cook for culinary royalty Pierre Koffmann.
0:00:35 > 0:00:36'There is only two type of cooking,'
0:00:36 > 0:00:38bad cooking and good cooking.
0:00:38 > 0:00:41For the professional chefs, their reputations are on the line.
0:00:41 > 0:00:43Bring in the home cooks!
0:00:43 > 0:00:45For the amateur home cooks,
0:00:45 > 0:00:48they're about to be put to the test by the country's finest.
0:00:48 > 0:00:51I don't like watching this. LAUGHTER
0:00:51 > 0:00:53I don't want to watch it. But who will win?
0:00:53 > 0:00:55This is Yes, Chef.
0:00:59 > 0:01:04Hello and welcome to Yes, Chef. Let's meet today's four home cooks.
0:01:05 > 0:01:09First it's Gabi Margiotta, a waitress from Southport.
0:01:09 > 0:01:13I've got a great skill to ignore mess, I just cook
0:01:13 > 0:01:14'in absolute chaos.'
0:01:15 > 0:01:18I don't think I've put the timer on right.
0:01:18 > 0:01:19Oh.
0:01:19 > 0:01:23Next is Andy Rice, an electrician from Widnes.
0:01:23 > 0:01:26Strengths in the kitchen, I think, kind of a willingness to sort of
0:01:26 > 0:01:29experiment and try new techniques and ways of cooking.
0:01:29 > 0:01:31'I love all of the crazy cooking methods and techniques
0:01:31 > 0:01:33'that we see nowadays.'
0:01:33 > 0:01:35Kill him with butter.
0:01:35 > 0:01:39Karen Birchall is an agricultural solicitor from Norfolk.
0:01:39 > 0:01:42With a well-stocked kitchen, I can pretty much pull anything out
0:01:42 > 0:01:44of the fridge or the freezer and just throw it together.
0:01:44 > 0:01:48It takes a lot of arm energy.
0:01:48 > 0:01:52And, finally, Chris Watson is an IT consultant from Manchester.
0:01:52 > 0:01:56I like to cook with different, you know, Italian, Spanish, French...
0:01:56 > 0:01:59'Mainly rustic dishes, but with lots and lots of flavour.'
0:01:59 > 0:02:01Unusual.
0:02:02 > 0:02:06Hi, guys, welcome to the show. So, we have our four home cooks.
0:02:06 > 0:02:09All we need now is our chef, it's Michael O'Hare.
0:02:11 > 0:02:15The uber-talented Michael O'Hare is famed for his bonkers
0:02:15 > 0:02:18but brilliant dishes, such as sea urchin bolognese
0:02:18 > 0:02:19and potato custard.
0:02:20 > 0:02:22My style of food is quite modern,
0:02:22 > 0:02:26'it's quite stark and simple, but also striking in presentation.'
0:02:26 > 0:02:29Having trained at the world-renowned Noma in Denmark,
0:02:29 > 0:02:31Michael's bold menus and creative combinations
0:02:31 > 0:02:34saw his restaurant, The Man Behind The Curtain,
0:02:34 > 0:02:37win its first Michelin star in just 12 months.
0:02:37 > 0:02:39I like the kitchen to be calm.
0:02:39 > 0:02:41'I hate to see lack of control in the kitchen,
0:02:41 > 0:02:43'I like things steady,'
0:02:43 > 0:02:45controlled and confident.
0:02:45 > 0:02:49He cooks with military precision, but takes his inspiration from music
0:02:49 > 0:02:53and the arts, and has entertainment at the heart of everything he does.
0:02:53 > 0:02:55I'm looking for someone who can follow instruction
0:02:55 > 0:02:57and can work clean.
0:02:57 > 0:02:59In the kitchen, cleanliness is next to godliness and that's what
0:02:59 > 0:03:01I want to see from the amateur cooks.
0:03:01 > 0:03:05Prawns are ready. Can I pick up?
0:03:05 > 0:03:08Hi, Michael, welcome to the show. Thank you, pleasure to be here.
0:03:08 > 0:03:10Oh, it's good to have you here.
0:03:10 > 0:03:13So, today isn't about just one of these cooks winning you over,
0:03:13 > 0:03:16it's about you picking your perfect partner for the Friday final.
0:03:16 > 0:03:18So, what are you looking for, Michael?
0:03:18 > 0:03:21Today, ultimately, I'm looking for a great-tasting dish.
0:03:21 > 0:03:23See a little bit of finesse in the presentation
0:03:23 > 0:03:25and cleanliness in the way we work, the way we cook.
0:03:25 > 0:03:28But, ultimately, it's all about the flavour, the way it tastes.
0:03:28 > 0:03:32OK, well, let's get on with it, then. This is round one - Dish Of The Day.
0:03:32 > 0:03:36Home cooks, you're going to prepare one dish that you feel will
0:03:36 > 0:03:40set you apart from the rest and I'm going to leave it to you now, Chef.
0:03:40 > 0:03:42OK, cooks, are you ready to go? AMATEURS: Yes, Chef.
0:03:42 > 0:03:43I can't hear you, say it to me louder!
0:03:43 > 0:03:46AMATEURS: Yes, Chef! Thank you.
0:03:46 > 0:03:49So, our cooks are off and with someone destined to leave at the end
0:03:49 > 0:03:52of this round, impressing Michael is crucial, because no-one
0:03:52 > 0:03:57wants to go home. Electrician Andy already has a grand plan.
0:03:58 > 0:04:00Kill him with butter.
0:04:00 > 0:04:03There's only 45 minutes on the clock, so the pressure is on.
0:04:03 > 0:04:06Oh, sugar.
0:04:06 > 0:04:11Hi, Gabi. Hi. How are you getting on? All right so far.
0:04:11 > 0:04:13So, what are you making?
0:04:13 > 0:04:14Today I'm doing a cod loin
0:04:14 > 0:04:17served on a bed of cannellini bean mash
0:04:17 > 0:04:20with a salsa verde and then, like, a little gremolata
0:04:20 > 0:04:22sort of pangrattato to go on top
0:04:22 > 0:04:26with some samphire and then char-grilled tenderstem broccoli. Oh.
0:04:26 > 0:04:30It sounds more now I'm saying it out loud. Cod's my favourite fish.
0:04:30 > 0:04:32Oh. And how are you feeling about the amount of time
0:04:32 > 0:04:35you've been given? It's fine, I think I put my timer on wrong,
0:04:35 > 0:04:38so I'm not actually sure how long's gone and how much time
0:04:38 > 0:04:40is left, but I think I'll be all right.
0:04:40 > 0:04:43Now, you really like cooking, you come from a big Italian family,
0:04:43 > 0:04:47don't you? Yes, I do. And you'd like to go into cooking as a profession?
0:04:47 > 0:04:50I'd love to, yeah, it's better than waitressing anyway.
0:04:51 > 0:04:53Well, good luck, we'll let you carry on. Thank you very much.
0:05:00 > 0:05:02Hi, Andy. Hello, you OK? Yeah, how are you getting on?
0:05:02 > 0:05:05Yeah, getting there, getting there. What are you making for us?
0:05:05 > 0:05:08I'm going to try and do a rack of lamb with a pistachio crust,
0:05:08 > 0:05:12a potato rosti, a nice jus made from lamb bones
0:05:12 > 0:05:14and some spring seasonal vegetables.
0:05:14 > 0:05:17In 45 minutes? I'm going to try me best, yeah.
0:05:17 > 0:05:19And have you made this tonnes of times at home?
0:05:19 > 0:05:22I've made it a few times, yeah, yeah. And what does your wife think?
0:05:22 > 0:05:24She's fed up of lamb by now.
0:05:24 > 0:05:26She'll be glad when this is over
0:05:26 > 0:05:28so she can go back to eating normal food.
0:05:28 > 0:05:30Excellent, it seems like a lot of work, though.
0:05:30 > 0:05:32Yeah, it's a lot of work, we'll let you get on. Thank you.
0:05:32 > 0:05:36Looking stressed there, calm down. Good luck. Cheers.
0:05:42 > 0:05:43Hi, Karen, so what are you making?
0:05:43 > 0:05:47I'm doing you a chicken supreme with lemon and mixed herbs and spices
0:05:47 > 0:05:50with some chicken stuffed under the skin.
0:05:50 > 0:05:55And then in here, we've got a chilli and tomato jam just bubbling down,
0:05:55 > 0:05:59and seeing I'm short of time, I'm using sun-dried tomatoes.
0:05:59 > 0:06:02Now, you breed your own chickens, don't you? Yes, I do.
0:06:02 > 0:06:03I've got some beautiful white Brahmas
0:06:03 > 0:06:06and some lovely gold Brahmas and a variety I use for the eggs
0:06:06 > 0:06:08as well, Rhode Island Red.
0:06:08 > 0:06:10Barnevelders, they have those lovely dark brown legs
0:06:10 > 0:06:12with chocolate spots on.
0:06:12 > 0:06:14You've got a real thing for chickens, haven't you?
0:06:14 > 0:06:15I'm sorry, I'm gabbing away.
0:06:15 > 0:06:18So does this one have a name or do you not get that personal with them?
0:06:18 > 0:06:21I hope you're going to do it justice, anyway. Thank you.
0:06:21 > 0:06:23Good luck. Good luck. Thanks very much.
0:06:33 > 0:06:36Hi, Chris. Hi, Sheree. How are you getting on?
0:06:36 > 0:06:39All right, OK. I think I've burnt me first lot of lardons,
0:06:39 > 0:06:42so I'm on me second lot now. Oh, no. So, what are you making?
0:06:42 > 0:06:47I'm making a pan-fried turbot with a petits pois a la francaise,
0:06:47 > 0:06:52which is lettuce, peas and lots and lots of herbs,
0:06:52 > 0:06:57and I'm also then topping that with some brown shrimps in a garlic
0:06:57 > 0:07:00butter and then with some seasonal asparagus.
0:07:00 > 0:07:03This sounds right up my street. Oh, does it? Oh-oh-oh.
0:07:03 > 0:07:07I love fish, turbot's a beautiful fish. Petits pois a la francaise,
0:07:07 > 0:07:09I love it, you know, as long as it's not burnt.
0:07:09 > 0:07:11Yeah, if it's not burnt, it's even better, yeah.
0:07:11 > 0:07:13Well, good luck, we'll let you carry on.
0:07:13 > 0:07:15Thank you. It sounds delicious. Thank you.
0:07:18 > 0:07:22So, as Chris starts his second set of lardons,
0:07:22 > 0:07:24Karen is struggling with her home-made jam.
0:07:24 > 0:07:27I want all these gubbins sitting on the top to be pushed through.
0:07:27 > 0:07:29I want the goo, but without the seeds and the skins,
0:07:29 > 0:07:36cos that's what I want to make my jam nice and thick and unctuous.
0:07:36 > 0:07:38And that's not happening.
0:07:38 > 0:07:41So, Michael, who's caught your eye at the minute?
0:07:41 > 0:07:43First impressions, Gabriella's food seems organised,
0:07:43 > 0:07:48but clean and fresh, so I'm excited to try that. What about Andy?
0:07:48 > 0:07:51Andy seems to have given himself a lot to do.
0:07:51 > 0:07:53It could be beautiful, because it's roast lamb, but it's maybe not
0:07:53 > 0:07:56the most imaginative of all dishes.
0:07:56 > 0:07:58I don't think it's going to stand out.
0:07:58 > 0:07:59Is anyone worrying you at the moment?
0:07:59 > 0:08:02Yeah, I'm a little bit worried about Karen,
0:08:02 > 0:08:06she seems a little bit flustered and not perfectly in control.
0:08:06 > 0:08:10The old-fashioned way, it takes a lot of arm energy.
0:08:10 > 0:08:13On Friday they're going to be cooking my food and cooking with me,
0:08:13 > 0:08:15so I need to know that I can work well with them and they can
0:08:15 > 0:08:16work well as a team. Yeah, so
0:08:16 > 0:08:19they've got to have the whole package. Exactly.
0:08:24 > 0:08:29Ten minutes to go, guys, you have ten minutes.
0:08:29 > 0:08:33Ten minutes left. Ahh! My fish.
0:08:33 > 0:08:36With time running out, Gabi's got to pull out all the stops to get
0:08:36 > 0:08:40her cod cooked and on the plate.
0:08:40 > 0:08:43Michael is looking for great tasting food, but also some finesse in
0:08:43 > 0:08:45the presentation.
0:08:45 > 0:08:48So these last few minutes could make all the difference.
0:08:48 > 0:08:52You really need to start thinking about getting your plates together.
0:08:56 > 0:08:58Oh, why is this not going on?
0:09:03 > 0:09:07Right, guys, that is it. Your time is up.
0:09:07 > 0:09:09Please step away from your plates.
0:09:13 > 0:09:17First to be judged is Gabi with her dish of the day.
0:09:17 > 0:09:19Cod loin on a bed of cannellini mash,
0:09:19 > 0:09:22served with tenderstem broccoli,
0:09:22 > 0:09:25samphire and a salsa verde.
0:09:25 > 0:09:28Hey, how are you feeling? So nervous. Shall we tuck in?
0:09:28 > 0:09:30Proof's in the pudding, right? Yes.
0:09:37 > 0:09:38Mm.
0:09:45 > 0:09:47I love how light it is.
0:09:47 > 0:09:50If anything slightly negative, I think the beans are maybe
0:09:50 > 0:09:55a little bit low in salt. I would maybe just up the samphire amount.
0:09:55 > 0:09:57Hm-mm. It looks beautiful, you worked very clean,
0:09:57 > 0:09:59I was impressed with that.
0:09:59 > 0:10:02I could see you were super-nervous, especially towards the end.
0:10:02 > 0:10:04I don't think you've got any need to be,
0:10:04 > 0:10:06I think it's a delicious plate of food.
0:10:08 > 0:10:11Happy? Yeah, I'm sick of the sight of fish now.
0:10:11 > 0:10:15I think nerves is nice, to be nervous is to be motivated. Yeah.
0:10:15 > 0:10:16And you're only nervous because you care, and if you can manage that,
0:10:16 > 0:10:19And you're only nervous because you care, and if you can manage that,
0:10:19 > 0:10:22then it's a quality worth having, but if you're a shaking wreck,
0:10:22 > 0:10:24then you're not... It's going to worry you.
0:10:24 > 0:10:27There's going to be food everywhere, which might not matter.
0:10:27 > 0:10:29I think the best thing was that he never spat it out
0:10:29 > 0:10:31and he swallowed it and he enjoyed it.
0:10:31 > 0:10:34They said that they liked the fresh flavours, so I'm pleased.
0:10:34 > 0:10:37Next to be judged is Andy with his dish of the day.
0:10:37 > 0:10:40Rack of lamb with a pistachio crust,
0:10:40 > 0:10:45potato rosti, spring seasonal vegetables and a lamb jus.
0:10:45 > 0:10:47Hello. You OK? How are you? I've been better.
0:10:47 > 0:10:50THEY LAUGH How do you feel about it?
0:10:50 > 0:10:52The lamb, when I've been practising the dish has been
0:10:52 > 0:10:55a little smaller, and I managed to get the lamb to stand up nice
0:10:55 > 0:10:57on the rosti so it looked a little bit better and also
0:10:57 > 0:11:00the cooking of the lamb, I think the lamb needed a little longer.
0:11:00 > 0:11:03Right, shall we tuck in? Do you want to sauce me up?
0:11:03 > 0:11:07Do I want to sauce you up?! THEY LAUGH
0:11:24 > 0:11:27Andy, I actually think the lamb's cooked right. Yeah? Wow.
0:11:30 > 0:11:32I'd have probably gone a little thinner on the rosti,
0:11:32 > 0:11:33I think the beauty of a rosti is to
0:11:33 > 0:11:35have that nice crispiness on the outside, but
0:11:35 > 0:11:37it's a little bit mushy. Right.
0:11:37 > 0:11:40I think you could have had maybe more sauce and a little bit thicker,
0:11:40 > 0:11:43so we can get it to coat everything on it, so it can coat
0:11:43 > 0:11:44your rosti and things like that.
0:11:44 > 0:11:46But I think the lamb's cooked beautifully.
0:11:46 > 0:11:49It's a roast dinner, so it should be quite heavy and it's not, and
0:11:49 > 0:11:51I think that's great, I think that's really on point.
0:11:51 > 0:11:54Good stuff. Brilliant.
0:11:54 > 0:11:56Do you mind if we try a bit? No, please.
0:11:56 > 0:11:59That's exactly how I would want lamb cooked. That's lovely. Cool.
0:11:59 > 0:12:02It went OK. A few elements I wasn't quite pleased with that I would
0:12:02 > 0:12:05have maybe done differently next time. It was just maybe
0:12:05 > 0:12:08a bigger piece of lamb that altered the cooking times that I didn't
0:12:08 > 0:12:10take into account, so lesson learnt.
0:12:10 > 0:12:12So, obviously, it's all about the final on Friday. Yeah.
0:12:12 > 0:12:16And you've, literally, not got any time, really,
0:12:16 > 0:12:20to mould someone to how you want them to be.
0:12:20 > 0:12:22Thanks for reminding me of that.
0:12:22 > 0:12:25But it's quite a challenge, isn't it? Yes, definitely.
0:12:25 > 0:12:28but, I think, as long as people have a basic understanding of cooking,
0:12:28 > 0:12:31if you can manage that and they get the right ingredients and
0:12:31 > 0:12:34a quick briefing on how it's going to go, then it should be all right.
0:12:34 > 0:12:38Time for Karen with her dish of the day - supreme of chicken
0:12:38 > 0:12:39stuffed with taleggio cheese,
0:12:39 > 0:12:41served with Moroccan-inspired quinoa,
0:12:41 > 0:12:45aubergine and mozzarella stacks and a chilli and tomato jam.
0:12:48 > 0:12:51How are you feeling now? Very nervous. Oh, still nervous.
0:12:51 > 0:12:53I'm sorry, I'm not great at presentation.
0:12:53 > 0:12:55I would have liked my jam to have been a little bit thicker.
0:12:55 > 0:12:58I know you can make tomato jam set, because I've got pots of it at home
0:12:58 > 0:13:00which are so set, you can cut it like a cheese.
0:13:00 > 0:13:03That sounds awful, like a cheese?
0:13:03 > 0:13:07Tomato, no... You know you've got jams, jellies and cheeses...
0:13:07 > 0:13:12It's set like a cheese, a fruit cheese. OK.
0:13:12 > 0:13:13Well, let's tuck in. Definitely.
0:13:31 > 0:13:35There's a nice spice to the jam and I do like a bit of a kick
0:13:35 > 0:13:36with food.
0:13:36 > 0:13:41I think everything is cooked quite nicely. With the chicken,
0:13:41 > 0:13:44I probably would have separated the wing from the breast, I would
0:13:44 > 0:13:47cook my wings differently to how I'd cook my breasts.
0:13:48 > 0:13:51The presentation is not amazing...
0:13:51 > 0:13:55But it does taste good. Thank you. So, how did it go?
0:13:55 > 0:13:59Well, as predicted, presentation ain't great, which I knew.
0:13:59 > 0:14:03That jam's so good, in 45 minutes. Do you like it? Yeah, it's lovely.
0:14:03 > 0:14:06So, if that was your dish, how would you present it?
0:14:06 > 0:14:08That wouldn't be my dish. It wouldn't?
0:14:08 > 0:14:09No!
0:14:09 > 0:14:11You know, chicken's nice,
0:14:11 > 0:14:13it's not my style of cooking, but I like the heat.
0:14:13 > 0:14:16I just think, for me, no-one is looking for Picasso on a plate,
0:14:16 > 0:14:18I just want something that looks nice
0:14:18 > 0:14:20and looks like I want to eat it,
0:14:20 > 0:14:23whereas the look of that, it's a little complicated, a little...
0:14:23 > 0:14:25Too much going on? Yeah, exactly.
0:14:25 > 0:14:28And, finally, it's Chris with his dish of the day,
0:14:28 > 0:14:31pan-fried turbot with petits pois a la francaise
0:14:31 > 0:14:35and asparagus, served with brown shrimps in a garlic butter.
0:14:37 > 0:14:40How are you feeling, are you glad that's... I am now, yeah,
0:14:40 > 0:14:45it was very nerve-racking to start off with, I just hope it's...
0:14:45 > 0:14:50it meets your expectations. Let's...let's see.
0:15:05 > 0:15:08I like petits pois a la francaise. With the herbs, it's fragrant,
0:15:08 > 0:15:11I think you've really achieved that, it's really nice, delicious.
0:15:11 > 0:15:17Thank you. I think the presentation, the cleanest of today.
0:15:17 > 0:15:19Especially, like, the attention to detail on the tips
0:15:19 > 0:15:21of your asparagus there.
0:15:21 > 0:15:25They're all exactly the same size. So, really, really beautiful.
0:15:27 > 0:15:30There's not really anything negative I can say about it.
0:15:30 > 0:15:32Wow, that's brilliant. I enjoyed it, it's exactly the kind of food
0:15:32 > 0:15:36I like to eat and I think you executed it really well. Thank you.
0:15:38 > 0:15:41CHRIS SIGHS Well done. So, yeah, so proof's
0:15:41 > 0:15:43in the pudding. Let's try. Can we? Yeah. Thank you.
0:15:43 > 0:15:44'I was absolutely, you know,'
0:15:44 > 0:15:48made up with the comments, especially coming from a chef...
0:15:48 > 0:15:51a Michelin-starred chef, it was fantastic.
0:15:51 > 0:15:53That's lovely, the pancetta's nice.
0:15:53 > 0:15:57That's because that lot's not burnt, the first lot got burnt.
0:15:57 > 0:16:00So the first lot was all black and charred, you know, so...
0:16:00 > 0:16:02I felt for you.
0:16:02 > 0:16:05He understands detail, the asparagus really...
0:16:05 > 0:16:06You know, to get that. Yeah.
0:16:06 > 0:16:07And to have that it's not just peeled,
0:16:07 > 0:16:10it's kind of turned at the end and it looks beautiful.
0:16:10 > 0:16:14The best thing is that he made a mistake and he rectified it.
0:16:14 > 0:16:17I think that is to be applauded, so I think he's done really well.
0:16:17 > 0:16:20Michael is looking for someone who can work cleanly,
0:16:20 > 0:16:23deliver great flavours and show some finesse.
0:16:23 > 0:16:27For one of our home cooks, it's time to leave the competition.
0:16:27 > 0:16:29Some of the contestants were able to do a great deal
0:16:29 > 0:16:32in a short amount of time, which is important to me,
0:16:32 > 0:16:35but then maybe presentation is not so good and some are really neat
0:16:35 > 0:16:37on presentation, but not quite there on flavour.
0:16:37 > 0:16:38It's difficult.
0:16:38 > 0:16:40'I think with the time that I had'
0:16:40 > 0:16:42I did as much as I could do, so I'm happy.
0:16:44 > 0:16:46I'm relatively pleased with how I've done, but I'm up against some
0:16:46 > 0:16:49very good home cooks, so we'll see.
0:16:49 > 0:16:52The other plates on the table looked absolutely gorgeous, like
0:16:52 > 0:16:54little works of art. Mine didn't.
0:16:54 > 0:16:58I just hope now that it's enough to get into the next round.
0:16:58 > 0:17:00So, have you made your decision?
0:17:02 > 0:17:05Yes. Oh, OK, well, let's go tell them the news.
0:17:07 > 0:17:08Well done, everyone.
0:17:08 > 0:17:11As you know, only three of you can make it through to the next
0:17:11 > 0:17:15challenge, and Michael has made his decision.
0:17:16 > 0:17:19So, it's over to you, Chef.
0:17:19 > 0:17:21Today has been a great standard of cooking,
0:17:21 > 0:17:24I was impressed with every single one of you. Certainly, within
0:17:24 > 0:17:27that 45-minute time slot, I think you all did really well.
0:17:27 > 0:17:31Unfortunately, I do have to send one person home at this early stage
0:17:31 > 0:17:33and I have made that decision.
0:17:35 > 0:17:38The person I'm sending home...
0:17:41 > 0:17:43..is Karen.
0:17:43 > 0:17:47Well done, Karen. Give us a hug, you did extremely well.
0:17:47 > 0:17:50My food tasted good, I know it tasted good...
0:17:50 > 0:17:53Obviously, the taste isn't necessarily everything.
0:17:53 > 0:17:56If it's about looks rather than taste and substance of the food,
0:17:56 > 0:17:59then fine, so be it.
0:17:59 > 0:18:01So, that leaves three home cooks, they are waitress Gabi,
0:18:01 > 0:18:06electrician Andy and IT consultant Chris.
0:18:07 > 0:18:09Round two, it's the chef's challenge.
0:18:09 > 0:18:13Now, in this challenge Michael has devised a skills test to determine
0:18:13 > 0:18:16which one of our home cooks has what he's looking for.
0:18:16 > 0:18:18So, Michael what have you cooked up for us?
0:18:18 > 0:18:21So, today for the skills test, it's something really, really simple.
0:18:21 > 0:18:24It's just scrambled eggs on toast, it's something that everyone makes
0:18:24 > 0:18:25kind of every day.
0:18:25 > 0:18:28But I think the key to it and what I'm looking for
0:18:28 > 0:18:30is the seasoning and the consistency of the eggs,
0:18:30 > 0:18:32how you treat those eggs, so what you can do with something
0:18:32 > 0:18:35so basic and how well you can make it taste.
0:18:35 > 0:18:40We'll do three eggs in this. Just start them off.
0:18:41 > 0:18:43And add a little bit of salt early on.
0:18:46 > 0:18:49Bit of oil over the top of your bread, nice, hot griddle pan.
0:18:53 > 0:18:57I like to use double cream in my scrambled egg.
0:18:57 > 0:18:58On a decent slurp.
0:18:58 > 0:19:01I cook with a little bit of oil and a little bit of butter.
0:19:01 > 0:19:04Oil, so the butter doesn't burn at too high a temperature,
0:19:04 > 0:19:06butter for flavour.
0:19:06 > 0:19:09Then once your fat's dissolved, add the eggs in.
0:19:13 > 0:19:17Why have you picked scrambled eggs as your challenge? It's something...
0:19:17 > 0:19:19that's got a big variable on it,
0:19:19 > 0:19:22I think there's quite a lot of margin for kind of error with it.
0:19:22 > 0:19:26So, do you like your scrambled eggs runny? I like them, you know,
0:19:26 > 0:19:28like a perverse omelette, I like a little bit of consistency to it,
0:19:28 > 0:19:31but I do like a run also.
0:19:31 > 0:19:34I tend not to use a whisk so much, because I like the bigger pieces
0:19:34 > 0:19:36of egg floating about.
0:19:36 > 0:19:39Just a real, steady heat on it,
0:19:39 > 0:19:42so we don't end up with them horrible kind of burnt brown bits
0:19:42 > 0:19:43on the bottom of the pan.
0:19:43 > 0:19:46Which is probably what I do at home.
0:19:46 > 0:19:49Always scraping the pan afterwards. In your microwave.
0:19:49 > 0:19:51No, I don't micro... You put a pan in the microwave?
0:19:51 > 0:19:53No, I don't, I'm not that bad.
0:19:56 > 0:19:57So not too runny.
0:19:58 > 0:20:00But not over.
0:20:03 > 0:20:05Super-simple.
0:20:06 > 0:20:09Wouldn't add pepper? You just use salt when you season?
0:20:09 > 0:20:11I don't use pepper at all.
0:20:11 > 0:20:12I think pepper is a really strange thing.
0:20:12 > 0:20:14You know, there's salt in your blood naturally,
0:20:14 > 0:20:16so it makes sense to use salt with your cooking.
0:20:16 > 0:20:19Pepper adds heat to something, so unless you want it hot,
0:20:19 > 0:20:20I see no reason to add pepper.
0:20:20 > 0:20:22So I think there's nicer ways to get heat into food.
0:20:22 > 0:20:24So you're welcome to taste the scrambled eggs.
0:20:24 > 0:20:27It is very much scrambled eggs, it's not too high in salt,
0:20:27 > 0:20:29you can still taste a little bit of the egg,
0:20:29 > 0:20:31that's how I, personally, like to eat them.
0:20:31 > 0:20:32It's lovely, it's really creamy.
0:20:32 > 0:20:34Yeah, it's very light and...
0:20:34 > 0:20:37Like you say, the key is the seasoning, and it's bang on.
0:20:37 > 0:20:39So, you all know what you need to do?
0:20:39 > 0:20:42AMATEURS: Yes, Chef. Excellent.
0:20:42 > 0:20:43Oh.
0:20:45 > 0:20:49Our cooks have just ten minutes to make the perfect scrambled eggs.
0:20:49 > 0:20:52Whilst Michael is looking for someone with natural flair,
0:20:52 > 0:20:54he also needs to know they can follow instructions and is
0:20:54 > 0:20:57watching closely for any mistakes.
0:21:00 > 0:21:05In this round, even the simplest ingredients can pose a challenge.
0:21:05 > 0:21:07Yo, Chris, how you getting on?
0:21:07 > 0:21:10This toast seems to be smoking quite a lot, so...
0:21:10 > 0:21:13Remember, you've got ten minutes to do something really simple,
0:21:13 > 0:21:14so you've got a chance to do it again,
0:21:14 > 0:21:17you don't want to cook it too quickly. That's true. Thanks.
0:21:17 > 0:21:18Nice and controlled.
0:21:22 > 0:21:26So, taking Michael's advice, it's back to square one for Chris.
0:21:26 > 0:21:29Meanwhile, Gabi's struggling with her oil.
0:21:29 > 0:21:32Can I borrow your oil?
0:21:32 > 0:21:34I can't get the lid off mine.
0:21:35 > 0:21:36Thanks.
0:21:39 > 0:21:41How we doing, Chef?
0:21:41 > 0:21:43Getting there, we're getting there.
0:21:43 > 0:21:45Do you like scrambled eggs?
0:21:45 > 0:21:48I'm not too fussed on a sort of underdone egg, shall we say?
0:21:48 > 0:21:49I don't eat a great deal,
0:21:49 > 0:21:53but I haven't had a masterclass on how to cook a good scrambled egg.
0:21:53 > 0:21:55They weren't underdone. Well, it was rather nice.
0:21:55 > 0:21:57It was cooked nicely. Yeah.
0:21:57 > 0:22:00I'm just messing with you!
0:22:07 > 0:22:09Gabriella, how are you getting on?
0:22:09 > 0:22:11Good so far, had a little incident with the oil,
0:22:11 > 0:22:13couldn't get the lid off, but we're all good now.
0:22:13 > 0:22:16Pan's hot enough? Yeah, I'd say so.
0:22:16 > 0:22:18Yeah, sorted. We're on a roll. Brand-new oil.
0:22:22 > 0:22:25It seems really harsh that someone is actually going to leave
0:22:25 > 0:22:28the competition based on scrambled eggs.
0:22:28 > 0:22:31Yeah, that's quite a lot to deal with.
0:22:31 > 0:22:33It's such a simple task, but it can go wrong,
0:22:33 > 0:22:35there are variables with simplicity.
0:22:35 > 0:22:37And, I think, when judging this it would be unfair just to base it
0:22:37 > 0:22:39on the scrambled eggs, I will be thinking about
0:22:39 > 0:22:41how they did in the first round also.
0:22:41 > 0:22:44Hopefully not a lot can go wrong. No, you'd think not.
0:22:44 > 0:22:46You'd think not. And if it does,
0:22:46 > 0:22:49they'll never cooked scrambled eggs again. Yes.
0:22:50 > 0:22:54Michael wants to see perfectly seasoned eggs with exactly
0:22:54 > 0:22:55the right consistency.
0:22:58 > 0:23:01One minute, guys. One minute left.
0:23:01 > 0:23:03These times are killing me off.
0:23:03 > 0:23:05Come on, Gabi, get those eggs on the plate.
0:23:07 > 0:23:12And with Gabi once again racing to the finish, time is running out.
0:23:12 > 0:23:14Come on, Gabriella.
0:23:15 > 0:23:17Time's up.
0:23:18 > 0:23:21Let's taste them eggs.
0:23:26 > 0:23:27Well done, guys.
0:23:27 > 0:23:31I mean, it's a small challenge with huge consequences,
0:23:31 > 0:23:33because one of you will be leaving us.
0:23:51 > 0:23:53Oh, I wouldn't like your job right now.
0:24:07 > 0:24:09First up, Chris.
0:24:10 > 0:24:13The thing I like about you, Chris, is when you make a mistake,
0:24:13 > 0:24:15you correct it. Yeah.
0:24:15 > 0:24:17You see it and you do something about it and you
0:24:17 > 0:24:20don't flap over it and, I think, that's essential,
0:24:20 > 0:24:23certainly given the context of the Friday final.
0:24:23 > 0:24:26We need to be able to fix things if they go wrong.
0:24:26 > 0:24:28It's made my job a little bit easier.
0:24:28 > 0:24:30You're through to the next stage. Well done.
0:24:34 > 0:24:36Oh.
0:24:36 > 0:24:41Between the two of them, there's so little in it and, also,
0:24:41 > 0:24:45actually, with your first dishes, both completely different.
0:24:45 > 0:24:47Both actually really delicious.
0:24:47 > 0:24:49Like, I really enjoyed both of your cooking.
0:24:52 > 0:24:57So, I've got a decision, but it's just based on who I think
0:24:57 > 0:25:02has the confidence to possibly go into that Friday final
0:25:02 > 0:25:05and not let the nerves get the better of them.
0:25:07 > 0:25:10So, Andy I'll be taking you to the next stage.
0:25:10 > 0:25:13Well done. Congratulations. Gabi, I'm really sorry.
0:25:16 > 0:25:19I'm absolutely devastated that I'm not going through,
0:25:19 > 0:25:23but at the end of the day it is a competition and someone had to go.
0:25:23 > 0:25:26So, just two cooks remain, IT consultant Chris
0:25:26 > 0:25:29and electrician Andy, but only one can join Michael
0:25:29 > 0:25:31in the Friday final.
0:25:32 > 0:25:35So, this is the third and final round,
0:25:35 > 0:25:38the Chef's Special. Now, our two finalists will be given
0:25:38 > 0:25:42a set of ingredients to one of Michael's signature dishes.
0:25:42 > 0:25:45So, the aim of this challenge is to see what you two can make with
0:25:45 > 0:25:47the same set of ingredients.
0:25:47 > 0:25:50You'll get to see what Michael makes a bit later on.
0:25:50 > 0:25:53So, for everyone at home, here's today's ingredients.
0:25:55 > 0:26:01Michael's chosen 15-year-old Galician dairy cow beef rib,
0:26:01 > 0:26:03olives...
0:26:05 > 0:26:09..quails eggs, green olive powder, black olive powder,
0:26:09 > 0:26:12xanthan gum, a thickening agent,
0:26:12 > 0:26:14won-ton wrappers
0:26:14 > 0:26:16and lardo.
0:26:16 > 0:26:18Easy enough for a Michelin-starred chef,
0:26:18 > 0:26:20but what on earth will our home cooks think?
0:26:22 > 0:26:25Right, guys, so this is it, this is your last chance to prove to
0:26:25 > 0:26:30Michael that you're his greatest hope for victory on Friday.
0:26:30 > 0:26:33Now, he can only choose one of you and he really wants to win,
0:26:33 > 0:26:36don't you, Michael? Yes, Chef.
0:26:37 > 0:26:42Right, so good luck, you've got one hour and your time starts now.
0:26:45 > 0:26:46Oh, my days.
0:26:48 > 0:26:51So, the clock is ticking and this is the first time our home cooks
0:26:51 > 0:26:55have seen these ingredients, but will they know where to start?
0:27:03 > 0:27:06Can I just say, first of all, if I was given those set of ingredients,
0:27:06 > 0:27:09I would literally bolt for the door!
0:27:09 > 0:27:13You have got to know your stuff in order to identify some of it.
0:27:13 > 0:27:16Definitely. But I think, you know, safety first,
0:27:16 > 0:27:19and if you're not confident with those things,
0:27:19 > 0:27:22then maybe the answer is just a perfectly cooked steak.
0:27:22 > 0:27:24Maybe you get points for that, you know? OK.
0:27:24 > 0:27:29Or you could be creative and mess it up. There's not a lot there.
0:27:29 > 0:27:32No, there is very little. Then, wait until they see what you are doing.
0:27:32 > 0:27:34And how they compare.
0:27:34 > 0:27:36I just hope it's not better than mine.
0:27:45 > 0:27:48The ingredients I would have loved would have been
0:27:48 > 0:27:51maybe a potato, some garlic and some vegetables.
0:27:51 > 0:27:55But then, I am sort of drifting back into me old roasts,
0:27:55 > 0:27:57so I think it is good to step outside the comfort zone
0:27:57 > 0:27:59and see what you can come up with.
0:27:59 > 0:28:02Michael will probably make a gateau or something amazing,
0:28:02 > 0:28:04so I really can't wait, I just want to get this out of the way
0:28:04 > 0:28:07so I can see what Michael's got to do.
0:28:09 > 0:28:11Andy. I'm very sorry.
0:28:11 > 0:28:12I used to like you.
0:28:14 > 0:28:16Oh, are you stressed? Yeah.
0:28:16 > 0:28:19Have you identified all the ingredients?
0:28:19 > 0:28:21Yeah, I know about the olives and we know about the xanthan gum,
0:28:21 > 0:28:24and I think this is some kind of dried olive tapenade of some sort.
0:28:24 > 0:28:26OK, what are you going to do?
0:28:26 > 0:28:30A little bit of a nod towards a lasagne, but with some quail eggs.
0:28:30 > 0:28:33I want to try and roast the rib of beef and somehow get
0:28:33 > 0:28:37some nice cuts off it, layer it in between the sheets of...stuff.
0:28:40 > 0:28:43'The "stuff" is won-ton wrappers, best served deep-fried,
0:28:43 > 0:28:46'but whether our cooks know that is another question.'
0:28:46 > 0:28:48Good luck. Thank you, I'm going to need it.
0:28:48 > 0:28:51How are we feeling? Well, where do I start?
0:28:51 > 0:28:53Some of the ingredients I am obviously
0:28:53 > 0:28:56a little bit not familiar with, but what I'm going to do is,
0:28:56 > 0:28:57because I have got this time,
0:28:57 > 0:28:59a little bit of trial and error.
0:28:59 > 0:29:00What are you going to do?
0:29:00 > 0:29:04Well, I might just go for something as simple as steak and eggs.
0:29:04 > 0:29:06I'm just going to try and keep it quite simple
0:29:06 > 0:29:08but quite effective. Yep. OK.
0:29:08 > 0:29:12So I have got me meat, I have seared it and it's in the oven,
0:29:12 > 0:29:15so maybe I will decide something from there, as we go along.
0:29:15 > 0:29:18Oh, good. Thank you. Well, good luck. Thank you.
0:29:24 > 0:29:26(So what do you think of what they are making?
0:29:26 > 0:29:29(Let's start with Andy.)
0:29:29 > 0:29:31With Andy, I like his train of thought.
0:29:31 > 0:29:34He is thinking of what is possible and he's not playing it safe,
0:29:34 > 0:29:36which is quite nice, quite interesting.
0:29:36 > 0:29:38He's taking a bit of a risk. Yeah.
0:29:38 > 0:29:39If he feels comfortable in it,
0:29:39 > 0:29:42it could work out really well for him. Yeah.
0:29:42 > 0:29:44Not sure it will work with the pastry,
0:29:44 > 0:29:45cooking it the way he wants to cook it.
0:29:45 > 0:29:48Right. And what about Chris?
0:29:48 > 0:29:51Chris, I'm not entirely sure what he's doing.
0:29:51 > 0:29:53But I don't think Chris is either,
0:29:53 > 0:29:56so I think Chris might be the one that just cooks us a nice steak,
0:29:56 > 0:29:58and that could be a nice juxtaposition - we have got
0:29:58 > 0:30:01someone who has played it super-safe and someone that has taken a risk.
0:30:01 > 0:30:04It's about which is the better dish at the end of it,
0:30:04 > 0:30:06and I am not looking to see someone replicate what they think
0:30:06 > 0:30:09I'm going to do or second-guess what I'm going to do,
0:30:09 > 0:30:11I just want to see them use some ingredients and cook it nicely.
0:30:11 > 0:30:14But it is difficult! SO difficult.
0:30:14 > 0:30:18I can't tell you, I would probably cry.
0:30:18 > 0:30:20So cruel. I think Andy is.
0:30:20 > 0:30:22And with time ticking,
0:30:22 > 0:30:25Andy's getting all wrapped up in his won ton.
0:30:27 > 0:30:30It's like trying to handle a fish, very slippy.
0:30:31 > 0:30:33I have boiled it, I have fried it
0:30:33 > 0:30:35and now I'm going to roast it and see how it behaves.
0:30:35 > 0:30:36HE CHUCKLES
0:30:36 > 0:30:39So, whilst Andy spends time experimenting with his "stuff",
0:30:39 > 0:30:42Chris commits to making olive ravioli.
0:30:44 > 0:30:47It's either going to be a failure or...
0:30:54 > 0:30:57Just to let you know, guys, you have got ten minutes.
0:31:08 > 0:31:11LAUGHING: I've only got one left.
0:31:11 > 0:31:14This is the last chance for our home cooks to prove to Michael
0:31:14 > 0:31:17that they are his perfect partner for the Friday final.
0:31:20 > 0:31:22Unusual.
0:31:27 > 0:31:29You really need to start thinking about
0:31:29 > 0:31:31getting your plates together. OK.
0:31:32 > 0:31:34'And with time running out,
0:31:34 > 0:31:36'Andy is having second thoughts about his sauce.'
0:31:46 > 0:31:49Right, that's it, time is up.
0:31:51 > 0:31:53HE EXHALES
0:31:53 > 0:31:54It's time to taste.
0:31:55 > 0:31:57First up, it's Andy.
0:31:57 > 0:32:01He has made a deconstructed beef lasagne with quail's eggs
0:32:01 > 0:32:04and a dusting of olive powder.
0:32:04 > 0:32:06Hello.
0:32:06 > 0:32:07Tell us what you have made.
0:32:07 > 0:32:10"A bloody mess", I think I'm going to give it the title.
0:32:10 > 0:32:12Aw, no.
0:32:12 > 0:32:15Erm, I was a little bit out of me depth with the ingredients
0:32:15 > 0:32:17and knowledge of what to actually do with them.
0:32:17 > 0:32:20So all I was thinking was, what if it was like a sort of pasta,
0:32:20 > 0:32:23so layered the pasta with some of the nice rib of beef
0:32:23 > 0:32:25and then seasoned it with the tapenade,
0:32:25 > 0:32:28and attempted some soft-boiled quail's eggs.
0:32:28 > 0:32:31So when you pulled back the tea towel to reveal the ingredients,
0:32:31 > 0:32:32what was your thoughts?
0:32:32 > 0:32:34"Is this a joke?"
0:32:34 > 0:32:36No. I was waiting for another tray with potatoes.
0:32:36 > 0:32:38No, I thought, "What a challenge."
0:32:38 > 0:32:40Bit of fear, but a bit of excitement as to what I could actually
0:32:40 > 0:32:43get stuck in and try and create.
0:32:43 > 0:32:45I saw you were quite stressed with that, right?
0:32:45 > 0:32:48Yeah, just chasing the pasta round the table.
0:32:48 > 0:32:49OK, shall we have a taste? Yeah, sure.
0:33:15 > 0:33:17First thoughts, Andy - the beef is actually cooked very nice.
0:33:17 > 0:33:19It is a little dry.
0:33:19 > 0:33:22Although you haven't got loads of ingredients for a sauce,
0:33:22 > 0:33:24there is juice that comes off that steak,
0:33:24 > 0:33:27and some of that basting liquor from the pan...
0:33:27 > 0:33:28It caught in the pan, so I thought,
0:33:28 > 0:33:30"I'm not adding to me tales of woe",
0:33:30 > 0:33:32so I just thought I'd best leave it off. What a shame.
0:33:32 > 0:33:34Well, it's better to not serve it. Yeah, yeah.
0:33:34 > 0:33:37So are you going to tell him what actually this is?
0:33:38 > 0:33:41That's won-ton pastry. Won-ton pastry? Right, OK.
0:33:41 > 0:33:43Won-ton pastry is traditionally kind of deep-fried,
0:33:43 > 0:33:45which you could have done in a pan or in a fryer.
0:33:45 > 0:33:47You know, I shallow-fried it, I didn't deep-fry it.
0:33:47 > 0:33:49I was going to say, you did everything possible.
0:33:49 > 0:33:51I tried everything with it just to see what I got
0:33:51 > 0:33:54the best results with, then I saw the time was running out,
0:33:54 > 0:33:57so I just had to revert back to the good old slimy pasta.
0:33:59 > 0:34:03It's such a limited amount of borderline-useless ingredients,
0:34:03 > 0:34:07that's where the skill comes out, and you've got a plate of food
0:34:07 > 0:34:10up to us that tastes nice, it doesn't taste awful. Yeah.
0:34:10 > 0:34:12Looks awful. No, it doesn't! No, it does.
0:34:12 > 0:34:14MICHAEL LAUGHS
0:34:15 > 0:34:17He said it was edible, so...
0:34:17 > 0:34:19I managed to get a plate of food on the tray, so... On the pass.
0:34:19 > 0:34:21That was good enough for me.
0:34:22 > 0:34:24And now I know it was won tons.
0:34:24 > 0:34:26Won ton...
0:34:26 > 0:34:29Last into the tasting room is Chris.
0:34:30 > 0:34:34He's made pan-fried steak served with boiled quail's eggs,
0:34:34 > 0:34:37olive ravioli and a beef and lardo reduction.
0:34:39 > 0:34:42How are you feeling? Exhausted, really.
0:34:42 > 0:34:45When I lifted the tea towel up and looked at the ingredients,
0:34:45 > 0:34:48I was scratching me head for the first few minutes, thinking,
0:34:48 > 0:34:51"Oh, my gosh, what do I do with some of them?"
0:34:51 > 0:34:54But I have tried to make as best as what I can, you know.
0:34:54 > 0:34:55Ready to tuck in? Yeah, yeah. OK.
0:35:00 > 0:35:04There is stones in the olives. Ah. Yeah. How do we eat the ravioli?
0:35:06 > 0:35:08Er... Did you think about taking them out or...?
0:35:08 > 0:35:11I did, but then I just thought it might have took too long.
0:35:11 > 0:35:13Yeah. You can't... Yeah.
0:35:13 > 0:35:15You can't get into it, you know.
0:35:16 > 0:35:18Unless you're a woodpecker.
0:35:32 > 0:35:35Yeah, the beef is a little over, as you can see,
0:35:35 > 0:35:37the kind of grey gradient here.
0:35:37 > 0:35:39So you've always got to underplay it a little bit,
0:35:39 > 0:35:42cos you can never un-cook it, but you can always... Got you.
0:35:42 > 0:35:44You can always go back for more.
0:35:46 > 0:35:49But the eggs are cooked perfect. Look at that. Wow. Well done.
0:35:49 > 0:35:52Thank you. Really, really nice.
0:35:52 > 0:35:55What I would say is, I really like that you have put
0:35:55 > 0:35:57this reduction through so it has got a flavour to it.
0:35:57 > 0:35:59And I really think those stones have let you down. I know.
0:35:59 > 0:36:01Because that...bang-on.
0:36:01 > 0:36:03Mm-hmm.
0:36:04 > 0:36:07I made a fundamental error with the stones in the olives,
0:36:07 > 0:36:12I think I pulled back, though, with using a beef dripping reduction
0:36:12 > 0:36:14on top of the pasta.
0:36:14 > 0:36:17So that seemed to pull it back - hopefully.
0:36:17 > 0:36:19Can't do no more now. No. It's all done.
0:36:19 > 0:36:21Just wait and see what happens. Yep.
0:36:21 > 0:36:24So with the final challenge complete, it's just left
0:36:24 > 0:36:28for Michael to choose his partner between our two home cooks.
0:36:30 > 0:36:31Bizarrely, Andy is, like,
0:36:31 > 0:36:35100% on track to where I'm going with that dish. Really? 100%.
0:36:35 > 0:36:37He's used the eggs but he's omitted the olives,
0:36:37 > 0:36:40and I think it really could have done with some juice.
0:36:40 > 0:36:42Definitely. Super-dry.
0:36:42 > 0:36:45And what about Chris? Chris...
0:36:45 > 0:36:46I think it's such a shame.
0:36:46 > 0:36:49You've been given something that you physically can't eat. Yeah.
0:36:49 > 0:36:50It's a massive error.
0:36:50 > 0:36:53But I do like that he used everything and he didn't
0:36:53 > 0:36:55take a short cut, he put a lot of work into it.
0:36:55 > 0:36:58If the stones hadn't been in and the steak was a little bit under...
0:36:58 > 0:37:01It would have been good. Yeah, it would have been good. OK.
0:37:01 > 0:37:03But, before Michael announces the winner,
0:37:03 > 0:37:06it's time to reveal what he makes with those ingredients.
0:37:08 > 0:37:11So come on, then, show us what you're made of.
0:37:11 > 0:37:14So, Andy, you weren't actually far off. I'm going to make a lasagne.
0:37:14 > 0:37:16I'm going to make a lasagne with the beef,
0:37:16 > 0:37:20so we have got a 15-year-aged retired Galician dairy cow.
0:37:21 > 0:37:24So do you get this beef from someone special?
0:37:24 > 0:37:26Erm, yeah, Galicia!
0:37:26 > 0:37:29LAUGHING: I mean... Sorry!
0:37:29 > 0:37:32The butcher(!) Sorry!
0:37:33 > 0:37:35Erm...
0:37:35 > 0:37:37So the olives I have pitted earlier.
0:37:37 > 0:37:40LAUGHTER To save time.
0:37:40 > 0:37:41And we're going to juice them.
0:37:43 > 0:37:45Then we have got the olive juice.
0:37:45 > 0:37:50And then the powder, a xanthan gum, a thickening agent,
0:37:50 > 0:37:51that we can just add to that.
0:37:51 > 0:37:55So something like a cornflour or something like that would...?
0:37:55 > 0:37:58Yeah, a cornflour you'd have to cook, and we're not cooking. Right.
0:37:58 > 0:38:01See there, we have got the thickened juice. Oh, wow, yeah.
0:38:03 > 0:38:06Beef tartare is raw, so why are you...?
0:38:06 > 0:38:09Beef tartare is raw, it's just...
0:38:09 > 0:38:11There is a lot of bacteria in the outside of the meat,
0:38:11 > 0:38:13so we are going to cook that first
0:38:13 > 0:38:16and remove it afterwards, just to make sure it is safe to eat.
0:38:17 > 0:38:21So then, just remove the fat from it.
0:38:24 > 0:38:26And put the fat back into that pan.
0:38:30 > 0:38:32Sorry, am I getting you? Have you? Yeah, I'm covering you.
0:38:32 > 0:38:34I should have a pinny on, shouldn't I?
0:38:37 > 0:38:40The won-tons, we're just going to deep-fry them,
0:38:40 > 0:38:42so we'll just throw them in.
0:38:43 > 0:38:45Be nice just as crisps, wouldn't they? Bottle of beer.
0:38:45 > 0:38:47MICHAEL LAUGHS
0:38:47 > 0:38:50So now, ignoring that, I'm just going to slice,
0:38:50 > 0:38:56we've got a block of frozen fat, or lardo, back fat from the pig.
0:38:56 > 0:39:00This is salted and cured. Sounds disgusting, doesn't it?
0:39:00 > 0:39:02HE LAUGHS I didn't like to say.
0:39:02 > 0:39:03SHEREE LAUGHS
0:39:03 > 0:39:06So I think we've got just about enough fat out of that.
0:39:06 > 0:39:11I'll just pass that off to get rid of any impurities.
0:39:11 > 0:39:12So then, with the beef...
0:39:14 > 0:39:17You can see it's still completely raw.
0:39:17 > 0:39:19Then finally, you have got the quail's eggs.
0:39:19 > 0:39:22And I'm going to use them just as a fried egg.
0:39:28 > 0:39:29So now we get me oil,
0:39:29 > 0:39:31that we have rendered down to try and get super-hot.
0:39:31 > 0:39:35You see, it starts to, like... Yeah. ..seal the beef on the plate.
0:39:37 > 0:39:39And then a layer of the won ton,
0:39:39 > 0:39:41just with a little bit of the lardo.
0:39:41 > 0:39:42And we build our second.
0:39:45 > 0:39:50Just melt that down. Where did you learn to cook?
0:39:50 > 0:39:53In restaurants, so I didn't decide I wanted to be a chef,
0:39:53 > 0:39:56or come to terms with the fact I wanted to be a chef
0:39:56 > 0:39:58until quite late on. Didn't you used to dance when you were younger?
0:39:58 > 0:40:00Yeah, thanks, Sheree(!) LAUGHTER
0:40:00 > 0:40:03Just thought I'd mention it.
0:40:03 > 0:40:06The olive juice we've just put on the top there, like a bechamel.
0:40:06 > 0:40:10The fried egg, nice on top. Just the olive powder.
0:40:12 > 0:40:16So there you have it - beef and olive tartare lasagne.
0:40:16 > 0:40:18It's fantastic. Absolutely fantastic.
0:40:18 > 0:40:20Why didn't I think of that?
0:40:20 > 0:40:24Can we try it now? Please do. Right, OK, let's tuck in.
0:40:32 > 0:40:34It's as good as it looks. Really? Yeah.
0:40:38 > 0:40:41Yeah, that's fantastic. The olives is gorgeous. Really good.
0:40:43 > 0:40:45So, Michael, it's crunch time...
0:40:45 > 0:40:48Yep. ..time to pick your winner.
0:40:48 > 0:40:53But before we do, let's have a quick recap of what our cooks made.
0:40:53 > 0:40:54In the first round,
0:40:54 > 0:40:57Andy impressed Michael with his speed and efficiency,
0:40:57 > 0:41:00making a tasty roast in only 45 minutes.
0:41:00 > 0:41:03He scraped through with his scrambled eggs and then
0:41:03 > 0:41:05pushed himself out of his comfort zone with a brave attempt
0:41:05 > 0:41:08at a deconstructed lasagne.
0:41:08 > 0:41:10It doesn't taste awful. Looks awful.
0:41:10 > 0:41:11No, it doesn't. No, it does.
0:41:11 > 0:41:13MICHAEL LAUGHS
0:41:13 > 0:41:15I'll be ecstatic if I win, cos I've come this far now,
0:41:15 > 0:41:18so obviously that will be the icing on the cake.
0:41:18 > 0:41:20Or the icing on the won ton!
0:41:20 > 0:41:23Meanwhile, Chris impressed Michael with his presentation and flavours
0:41:23 > 0:41:27in the first round, stormed ahead with his scrambled eggs,
0:41:27 > 0:41:30but tripped up on challenge three by overcooking his beef
0:41:30 > 0:41:32and leaving stones in his olive ravioli.
0:41:32 > 0:41:33You can't get into it.
0:41:33 > 0:41:36Unless you're a woodpecker.
0:41:37 > 0:41:40If I win this and go to the next stage, it'd just be fantastic.
0:41:40 > 0:41:44So our cooks have completed three challenges, but who do you think
0:41:44 > 0:41:48has what it takes to join you on the Friday final?
0:41:48 > 0:41:51Gents, this has been incredibly difficult.
0:41:51 > 0:41:55It's so close it's unbelievable, so I really struggled with it.
0:41:55 > 0:41:59But at the end I've got to be selfish about it and pick who I feel
0:41:59 > 0:42:02I can work with and can withstand the pressure of working
0:42:02 > 0:42:06when I'm not there. I can't tell you how tight it was!
0:42:06 > 0:42:09But the person I'm taking through on Friday...
0:42:11 > 0:42:14..is Chris. Well done, Chris. Congratulations.
0:42:14 > 0:42:16Congratulations! Commiserations.
0:42:16 > 0:42:19I'd like to go all the way and obviously win on Friday,
0:42:19 > 0:42:22so...just fingers crossed.
0:42:22 > 0:42:24The experience has been amazing,
0:42:24 > 0:42:27to put food in front of a Michelin-star chef and have him
0:42:27 > 0:42:30taste it and critique it, and to also taste one of his dishes
0:42:30 > 0:42:32has been the chance of a lifetime.
0:42:32 > 0:42:34You don't get many opportunities like that.
0:42:34 > 0:42:36And how are you feeling? Quite numb actually, now.
0:42:36 > 0:42:38Obviously I won't let you down. Friday's a new day,
0:42:38 > 0:42:40we need to focus and just make sure
0:42:40 > 0:42:42we don't let that happen. Right, Chef.
0:42:42 > 0:42:45Tomorrow on Yes, Chef - four more home cooks go all-out
0:42:45 > 0:42:47to impress super-chef Stephen Terry.
0:42:47 > 0:42:49You've got to cook these egg yolks,
0:42:49 > 0:42:50they're not going to cook in thin air.
0:42:50 > 0:42:54It's a chance for them to work with the best in the business.
0:42:54 > 0:42:57I can't remember if he put... When he put salt and pepper in.
0:42:57 > 0:42:59But only one can become his partner for the Friday final.
0:42:59 > 0:43:02Argh. Agh!