0:00:03 > 0:00:06Four of the best chefs in Britain are on the hunt for their perfect partner...
0:00:07 > 0:00:09..because, for the first time ever,
0:00:09 > 0:00:13amateur home cooks will be paired with the best in the business
0:00:13 > 0:00:15for the cooking experience of a lifetime.
0:00:15 > 0:00:18I can't hear you. Say it a bit louder! Yes, Chef!
0:00:18 > 0:00:20Each day, a different Michelin-starred chef
0:00:20 > 0:00:23will choose their perfect partner from four talented home cooks.
0:00:23 > 0:00:25You've got to cook these egg yolks,
0:00:25 > 0:00:26they're not going to cook in thin air.
0:00:26 > 0:00:29Reduction's no good if you've got no eggs to put it into.
0:00:29 > 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 > 0:00:38There's only two types of cooking.
0:00:38 > 0:00:39Bad cooking and good cooking.
0:00:39 > 0:00:43For the professional chefs, their reputations are on the line.
0:00:43 > 0:00:45Bring in the home cooks! It's dried out. Oh, no!
0:00:45 > 0:00:48For the amateur home cooks, they're about to be put to the test
0:00:48 > 0:00:50by the country's finest.
0:00:50 > 0:00:51Something's burning in there.
0:00:51 > 0:00:53It's like...ambition.
0:00:53 > 0:00:55But who will win?
0:00:55 > 0:00:57This is Yes Chef.
0:00:59 > 0:01:04Hello and welcome to Yes Chef. Let's meet today's four home cooks.
0:01:04 > 0:01:08First, it's Kevin Priest, a company director from Timperley.
0:01:08 > 0:01:11I'm a traditional cook based on the things that I learned off my mother.
0:01:11 > 0:01:14I've got a different way of cooking chips.
0:01:14 > 0:01:16So we'll see what they come out like.
0:01:16 > 0:01:20Next is George Evans, a digital marketing manager from Harrogate.
0:01:20 > 0:01:24I like to cook things that I really want to eat.
0:01:24 > 0:01:27If I read about something, I become obsessed about wanting to do it,
0:01:27 > 0:01:31and I'll just become fixated on wanting to cook that one thing.
0:01:31 > 0:01:35Nick McGuire is a video marketeer from Manchester.
0:01:36 > 0:01:40I'd say I was a creative cook that likes to use alcohol.
0:01:40 > 0:01:41That's fine.
0:01:41 > 0:01:43My style is sort of flamboyant/ridiculous,
0:01:43 > 0:01:45and the results are always pretty good.
0:01:45 > 0:01:49And, finally, Diane Norben is a primary school teacher from Wigan.
0:01:49 > 0:01:51In the kitchen, I'm very much a control freak.
0:01:51 > 0:01:54It's my space, and I don't like anybody else coming,
0:01:54 > 0:01:58interfering, and it's got to be clean.
0:01:58 > 0:02:00Welcome, everybody.
0:02:00 > 0:02:03So, we have our four home cooks. All we need now is our chef.
0:02:05 > 0:02:06It's Stephen Terry.
0:02:07 > 0:02:11Stephen Terry is the chef and owner of The Hardwick in Abergavenny
0:02:11 > 0:02:15and earned his first Michelin star aged just 25.
0:02:15 > 0:02:18My cooking style is modern British with French foundations.
0:02:18 > 0:02:22And seasonal but, you know, most importantly, tasty.
0:02:22 > 0:02:24It's quite nice, apart from it's cold.
0:02:25 > 0:02:28Trained under Marco Pierre White, Michel Roux Jr,
0:02:28 > 0:02:32and Alain Passard, Stephen's built up an impressive CV and knows
0:02:32 > 0:02:35exactly what it takes to stay ahead of the game.
0:02:35 > 0:02:37The qualities I'm going to be looking for in a home cook
0:02:37 > 0:02:40are someone who can keep a cool head, you know,
0:02:40 > 0:02:42cos it's all about pressure.
0:02:42 > 0:02:44Jack on, two no starters.
0:02:44 > 0:02:46One salmon, one sausages.
0:02:46 > 0:02:48This is a competition so the only reason to enter
0:02:48 > 0:02:50a competition is to win it.
0:02:53 > 0:02:56Welcome, Stephen. We're very excited to have you here.
0:02:56 > 0:02:57Thank you for having me.
0:02:57 > 0:03:01So, your goal today is to find your perfect partner out of our
0:03:01 > 0:03:04four home cooks to join you in the Friday final.
0:03:04 > 0:03:05What will you be looking for?
0:03:05 > 0:03:11I think what's paramount for me is instinctive, confident cooking.
0:03:11 > 0:03:15I want people that can remain in control, cook innovative food,
0:03:15 > 0:03:18someone that I feel I can trust.
0:03:18 > 0:03:20OK, let's get on with it.
0:03:20 > 0:03:22This is round one, Dish Of The Day.
0:03:22 > 0:03:27Now, cooks, you are going to be making the one dish that
0:03:27 > 0:03:29you believe will set you apart from the rest.
0:03:29 > 0:03:34You have just 45 minutes and you need to make it count because,
0:03:34 > 0:03:38after this round, one of you, sadly, will be going home.
0:03:38 > 0:03:42So, are you ready to cook? ALL: Yes, Chef! Let's go.
0:03:42 > 0:03:43So, our cooks are off
0:03:43 > 0:03:46and, with someone destined to leave at the end of this round,
0:03:46 > 0:03:50impressing Stephen is crucial because no-one wants to go home.
0:03:50 > 0:03:53It's quite hard, this butter. I need my muscles.
0:03:53 > 0:03:57There's only 45 minutes on the clock and the pressure's on for Kevin.
0:03:57 > 0:04:01It's all I'm thinking about is what have I forgot?
0:04:01 > 0:04:02Hiya, Kevin.
0:04:02 > 0:04:05Hiya, Kevin. So, what are you cooking for us? Pork in sour cream.
0:04:05 > 0:04:08Yup. Do you cook it in the sour cream?
0:04:08 > 0:04:11No, I cook it with the chicken stock. And onions and mushrooms.
0:04:11 > 0:04:15And, at the end of it, the sour cream goes in with a bit of paprika.
0:04:15 > 0:04:17Then we have rice, peas and chips.
0:04:17 > 0:04:20Rice, peas AND chips? Half and half?
0:04:20 > 0:04:21No, everything.
0:04:22 > 0:04:25Things to look out for would be making sure the pork stays
0:04:25 > 0:04:28nice and tender. Yes. One bit of advice I'd give you is...
0:04:28 > 0:04:30you actually need to taste some of it while you're cooking it,
0:04:30 > 0:04:33cos if you leave it in for the sake of it, it will overcook.
0:04:33 > 0:04:37And that's...that's going to affect the result, isn't it? Yeah, OK. Yup.
0:04:42 > 0:04:44Hi, Diane. Hiya. How are you doing?
0:04:44 > 0:04:46I'm doing chicken in... It's like a creamy, spicy sauce.
0:04:46 > 0:04:49It's quite unusual because it's got mushroom ketchup in...
0:04:49 > 0:04:52I've heard of mushroom ketchup, I've never made it. I've never
0:04:52 > 0:04:54heard of mushroom ketchup. I've not seen it in many recipes,
0:04:54 > 0:04:57so that's in there. That's going to go in the oven shortly.
0:04:57 > 0:04:59And then I'm doing stuffed mushroom on a bed of crushed potato,
0:04:59 > 0:05:03and then I've got... I'm just going to roast these lightly
0:05:03 > 0:05:05in some balsamic vinegar.
0:05:05 > 0:05:07Not quite sure how I'm going to plate it cos these have to
0:05:07 > 0:05:11fit on the bed of potatoes, that's the aim. So, we'll see.
0:05:11 > 0:05:14Don't compromise the flavour because you've got to get
0:05:14 > 0:05:16the shape right because the shape doesn't taste,
0:05:16 > 0:05:18it's the product that tastes, and that's what it's all about.
0:05:18 > 0:05:21All right, we'll let you get on. I'll pop these in the oven.
0:05:21 > 0:05:22Thank you. Good luck.
0:05:26 > 0:05:29Hi, Nick. Hey. How are we getting on?
0:05:29 > 0:05:32Slightly disastrously. Oh, no, why? What's happened?
0:05:32 > 0:05:35Well, normally, my seafood comes in a bag from a supermarket.
0:05:35 > 0:05:39And in it goes. So this is slightly out of my comfort zone.
0:05:39 > 0:05:44So, what are you making? A seafood tagliatelle, which...
0:05:44 > 0:05:47sounded easy when I started but now I'm in a full kitchen,
0:05:47 > 0:05:49it's slightly different.
0:05:49 > 0:05:52For instance, I thought squid came in little circles, and I have this.
0:05:52 > 0:05:56So, you've never... No, filleted a... Is it even called filleting?
0:05:56 > 0:05:58Not really, no.
0:05:58 > 0:06:00How are you planning on cooking the mussels and the clams?
0:06:00 > 0:06:02Once I've prepped them, I'll get the sauce
0:06:02 > 0:06:04to the right temperature where I want to be
0:06:04 > 0:06:06and I'll put them actually into it. Yep.
0:06:06 > 0:06:08I want them to open up and get all the flavours out into sauce.
0:06:08 > 0:06:12Absolutely. I've got some saffron infusing in a bit of butter there.
0:06:12 > 0:06:14Saffron's going into the sauce? Yes.
0:06:14 > 0:06:17Not sure about the saffron in butter, never seen that before.
0:06:17 > 0:06:19I've never done it before.
0:06:19 > 0:06:21So you just decided to do it today?
0:06:21 > 0:06:23Infuse it in milk, perhaps, or some cream?
0:06:23 > 0:06:26The infusion is normally into the sauce it's going to be in,
0:06:26 > 0:06:28so you just drop a bit into whatever it is.
0:06:28 > 0:06:31Which is what I'm about to do.
0:06:31 > 0:06:34So I'll take a little bit of saffron now and put it in there.
0:06:34 > 0:06:38There you go. He's cheating here. I think that's showing initiative.
0:06:38 > 0:06:42Good. Good luck. Thank you, I need a lot of luck, yeah.
0:06:47 > 0:06:50Hi, George. Hiya. How are you doing, George? I'm good, thanks.
0:06:50 > 0:06:56What are you cooking for us? Duck tortellini in a hoisin broth
0:06:56 > 0:06:59with some pickled radishes and some token veg.
0:06:59 > 0:07:01Sounds nice. Tortellini - that's ambitious.
0:07:01 > 0:07:06Yes. So you like making fresh pasta? Yep. What is it, duck breast? Leg.
0:07:06 > 0:07:08Duck leg? Duck leg.
0:07:08 > 0:07:10So that's going to take a little while to cook,
0:07:10 > 0:07:12so you're up against it in terms of timing -
0:07:12 > 0:07:14cooking the duck leg, shredding it.
0:07:14 > 0:07:15Yep. Why did you decide on the leg?
0:07:15 > 0:07:20I'm used to using duck leg, so I've done it within the time before.
0:07:20 > 0:07:22So you're just hoping? I'm just hoping.
0:07:22 > 0:07:25I'm hoping. Good luck, we'll let you get on. Cheers.
0:07:25 > 0:07:26Fingers crossed. Thank you!
0:07:26 > 0:07:31So with the clock ticking down, Nick attempts to gut his squid.
0:07:31 > 0:07:33Sorry, mate. Oh!
0:07:33 > 0:07:34Argh!
0:07:34 > 0:07:35It's a bit inky.
0:07:37 > 0:07:39He's having a bad time over there.
0:07:39 > 0:07:40I think that...
0:07:42 > 0:07:44..is done.
0:07:44 > 0:07:46Pretty good, huh?
0:07:46 > 0:07:47Come on!
0:07:47 > 0:07:52Out of the four at the minute, whose menu excites you the most?
0:07:52 > 0:07:53Um, Nick's.
0:07:53 > 0:07:56Even though he doesn't really know what he's doing? That's interesting.
0:07:56 > 0:07:58Because he's quite flamboyant, isn't he? Yeah.
0:07:58 > 0:08:01Just to make sure that the champagne's OK.
0:08:01 > 0:08:02That's fine.
0:08:02 > 0:08:05He's a little bit nervous because he hasn't done it before,
0:08:05 > 0:08:07but I think he's quite cool with it.
0:08:07 > 0:08:09Yeah. He's like, "I'm just going to do it," you know?
0:08:09 > 0:08:13What about Kevin? Pork in sour cream sounds nice,
0:08:13 > 0:08:17but it's a very sort of safe dish, isn't it?
0:08:17 > 0:08:19At the end of the day, I'm not sure he's quite got the confidence
0:08:19 > 0:08:22to do this and I just think that maybe...
0:08:22 > 0:08:24(he's a little bit nervous.)
0:08:24 > 0:08:26Looking a bit dry.
0:08:26 > 0:08:29So what about Diane?
0:08:29 > 0:08:32I know she cut her chicken down in order for it to fit
0:08:32 > 0:08:35for her presentation.
0:08:35 > 0:08:38It's that whole sort of style over substance, isn't it?
0:08:38 > 0:08:44I think, you know, it's the wrong sort of mentality, isn't it?
0:08:44 > 0:08:47You think the shapes are more important than the taste. Yeah.
0:08:47 > 0:08:49George, she will probably be showing some skill
0:08:49 > 0:08:52if she pulls off the ravioli, but that's going to be tricky,
0:08:52 > 0:08:55because she's up against it getting that duck cooked,
0:08:55 > 0:08:57getting it into a mix and making a ravioli out of it.
0:08:57 > 0:08:59Yeah. She's going to be under some serious pressure.
0:08:59 > 0:09:02OK. If she pulls it off, I'll be quite impressed.
0:09:02 > 0:09:05Stephen is looking for someone who can stay calm under pressure
0:09:05 > 0:09:08whilst cooking original food, so how the cooks behave
0:09:08 > 0:09:11in these last few minutes could make all the difference.
0:09:11 > 0:09:14Um, my clams aren't opening.
0:09:14 > 0:09:16Open. Open sesame.
0:09:16 > 0:09:18Oh, man. Right...
0:09:22 > 0:09:25Right, guys, you have just two minutes left.
0:09:36 > 0:09:3830 seconds to go, guys.
0:09:38 > 0:09:40Argh!
0:09:41 > 0:09:44I actually don't know what's happening any more, to be honest.
0:09:44 > 0:09:46Just going with instinct.
0:09:46 > 0:09:48Ten...nine...
0:09:48 > 0:09:49eight...
0:09:49 > 0:09:52seven...six...
0:09:52 > 0:09:54five...four...
0:09:54 > 0:09:56three...
0:09:56 > 0:10:00two...one. Step away from your plates.
0:10:00 > 0:10:01Stop cooking.
0:10:05 > 0:10:09First to be judged is Kevin with his dish of the day,
0:10:09 > 0:10:13pork in sour cream with mushrooms, onions and paprika
0:10:13 > 0:10:15served with rice, peas and home-made oven chips.
0:10:17 > 0:10:19There we go. Thank you. How did you find that?
0:10:19 > 0:10:20A bit easier than I thought.
0:10:20 > 0:10:23That's what makes me think I might have got something wrong.
0:10:23 > 0:10:25Aw! THEY CHUCKLE
0:10:25 > 0:10:26Well, let's tuck in.
0:10:27 > 0:10:29A proper plate of food, isn't it?
0:10:29 > 0:10:31It's... Yes.
0:10:33 > 0:10:35The pork's not bad.
0:10:35 > 0:10:38Could have been a little bit less cooked, for me. Yes.
0:10:38 > 0:10:41It's not tough. Good to be a little bit softer, but it's not tough.
0:10:41 > 0:10:43The chips have an interesting texture on the outside.
0:10:43 > 0:10:45That's an egg white that gives them the colour. Wow.
0:10:45 > 0:10:48Never seen that before. You actually dip them in egg white?
0:10:48 > 0:10:51Yes, I get a bowl and just get the egg whites... I saw you doing that.
0:10:51 > 0:10:52I thought that was butter.
0:10:52 > 0:10:55It's cos they'll cook quicker, I think, as much as anything else
0:10:55 > 0:10:58and gives them a bit of a crunch to them, hopefully.
0:10:58 > 0:11:01It's quite, you know, carbohydrate...
0:11:01 > 0:11:03heavy, what with chips and rice,
0:11:03 > 0:11:05but over all, a good dish. Thank you very much.
0:11:05 > 0:11:10Mine's a reasonably simple dish, I would say. It's tasty and it's good,
0:11:10 > 0:11:15but compared to the others, it's not probably as elaborate, so we'll see.
0:11:15 > 0:11:17With Kevin, without sounding disrespectful,
0:11:17 > 0:11:19he's sort of like a one-trick pony.
0:11:19 > 0:11:21A bit of pressure, a bit of thinking on your feet,
0:11:21 > 0:11:24I'm not sure he's up for that challenge. OK.
0:11:24 > 0:11:27Next to be judged is George with her dish of the day,
0:11:27 > 0:11:32duck tortellini in a hoisin broth with pickled radishes and cucumber.
0:11:34 > 0:11:36Hello, George. Hi. Hello, George.
0:11:36 > 0:11:38All right? Yeah, fine.
0:11:38 > 0:11:41I like the tortellini. SHE EXHALES
0:11:47 > 0:11:50It tastes of what it's supposed to.
0:11:50 > 0:11:51It's exactly what you say.
0:11:53 > 0:11:55I wouldn't be disappointed if someone said what it was
0:11:55 > 0:11:58and you tasted it. Yeah. I like the bit of heat there.
0:12:01 > 0:12:03I think you showed very good skill...
0:12:03 > 0:12:05Right. ..in making the tortellinis.
0:12:05 > 0:12:10I was very impressed. It just lacks a little bit of texture.
0:12:10 > 0:12:13Yeah, I was trying to get that with the radishes
0:12:13 > 0:12:16and to get a bit more... There's a bit of crunch there.
0:12:16 > 0:12:18Over all, it's a good dish. It's tasty.
0:12:18 > 0:12:22I think you've displayed a really good level of skill
0:12:22 > 0:12:23and I think you held it together as well
0:12:23 > 0:12:26when you were under a lot of pressure, so fair play to you.
0:12:26 > 0:12:29I was pleased with it. They didn't spit it out!
0:12:29 > 0:12:30Which is always a good sign.
0:12:31 > 0:12:34So, yeah, fingers crossed.
0:12:34 > 0:12:36In terms of the dish, it lacked dimensions.
0:12:36 > 0:12:39It was a bit flat, but the skill level and, what's more important,
0:12:39 > 0:12:42she displayed a really good temperament under pressure.
0:12:42 > 0:12:45I could see her just going down in flames there
0:12:45 > 0:12:48and she held it together and she did it really well.
0:12:48 > 0:12:49I like that about her. Yeah.
0:12:49 > 0:12:52Time for Nick with his dish of the day,
0:12:52 > 0:12:55seafood and saffron pasta with champagne sauce
0:12:55 > 0:12:57accompanied with a champagne shot.
0:12:59 > 0:13:01Hiya, Nick. Hey. All right?
0:13:01 > 0:13:03Did you enjoy that experience?
0:13:03 > 0:13:04I was literally firefighting
0:13:04 > 0:13:07from the moment I put the first ingredients in.
0:13:07 > 0:13:09Before we tuck in, I think...
0:13:10 > 0:13:14..on appearance, it would have been nice to have peeled the prawns.
0:13:14 > 0:13:17It's about thinking how someone else is going to be able to eat the dish.
0:13:17 > 0:13:19Here we are.
0:13:20 > 0:13:22Ah, it's cooked. Good, good.
0:13:22 > 0:13:23It's a simple dish.
0:13:23 > 0:13:26Simple things have to be done really well and the reason that is
0:13:26 > 0:13:28because there's nowhere to hide. Sure.
0:13:31 > 0:13:33The pasta's cooked perfectly. OK.
0:13:33 > 0:13:35Absolutely can't fault that,
0:13:35 > 0:13:37but it just needs more of that sauce and flavour around it, really.
0:13:37 > 0:13:39I hear you. But it's a good effort.
0:13:39 > 0:13:42Solves that problem about temperature as well. There you go.
0:13:42 > 0:13:44Go on. Want a little slurp? No, you go.
0:13:44 > 0:13:46Go on, then(!)
0:13:46 > 0:13:48He was very kind, bearing in mind how many mistakes I'd made.
0:13:48 > 0:13:50Got really good positive feedback,
0:13:50 > 0:13:54but I think my only hope is the champagne.
0:13:54 > 0:13:56It seemed a lot of tagliatelle and not a lot of seafood. Yeah.
0:13:56 > 0:13:59The shellfish was cooked tidy, but it just needed to be out the shell,
0:13:59 > 0:14:02in my opinion, just to make it easier to eat. Yeah.
0:14:02 > 0:14:05But there was really very little sauce.
0:14:05 > 0:14:08Finally, it's Diane with her dish of the day
0:14:08 > 0:14:11of spicy, creamy chicken served on a bed of crushed potatoes
0:14:11 > 0:14:14accompanied with stuffed garlic mushrooms,
0:14:14 > 0:14:16asparagus and vine tomatoes.
0:14:17 > 0:14:19Hello, Diane. Hiya.
0:14:20 > 0:14:22So talking of taste... Let's tuck in.
0:14:22 > 0:14:24There we are.
0:14:24 > 0:14:26Make sure it hasn't got a pulse. SHEREE LAUGHS
0:14:30 > 0:14:32Personally, I think the protein, ie the chicken,
0:14:32 > 0:14:36should fill a larger percentage than the carbohydrate. Right.
0:14:36 > 0:14:38So when your protein is sat on something
0:14:38 > 0:14:40that sort of in volume is bigger... Yeah.
0:14:40 > 0:14:42..it's sort of slightly out of sync, really.
0:14:42 > 0:14:45Asparagus, it's always a bit tougher in the end. Yeah.
0:14:45 > 0:14:48So cut it back and peel the end - a nice bit of presentation. OK.
0:14:48 > 0:14:51It's cooked nicely, nice and crunchy.
0:14:51 > 0:14:54Mushrooms being 99.9% water...
0:14:54 > 0:14:56Yeah. ..they do need quite a bit of seasoning.
0:14:56 > 0:14:59That lacks a little bit of seasoning and maybe a little bit less
0:14:59 > 0:15:04of the breadcrumbs, cos you can see it's still a little bit dry. Right.
0:15:04 > 0:15:06But, yeah, it's nice.
0:15:06 > 0:15:09I think he did like it. He pulled me up on a few things,
0:15:09 > 0:15:13as expected, but nothing horrendous, so I was quite pleased.
0:15:13 > 0:15:15He's very nice, so that makes me feel better.
0:15:15 > 0:15:17It became too heavy, really. Yeah.
0:15:17 > 0:15:20It's understanding the balance... Or just too many things
0:15:20 > 0:15:22that didn't really kind of blend together.
0:15:22 > 0:15:24A plate of food, the way I see it,
0:15:24 > 0:15:28it's almost like...it's a little cast in a performance, you know?
0:15:28 > 0:15:30They've all got a role to play.
0:15:30 > 0:15:32The mushroom wasn't supposed to be there. No!
0:15:32 > 0:15:33Exit stage left.
0:15:36 > 0:15:38Only three people can be taken through to the next round.
0:15:38 > 0:15:42For one of our home cooks, it's time to leave the competition.
0:15:42 > 0:15:44Now I really do want to go through.
0:15:44 > 0:15:45If I went out, I would be gutted now.
0:15:45 > 0:15:48I think this is the point there we're going to start learning
0:15:48 > 0:15:50a lot more from him.
0:15:50 > 0:15:51I'd really like to go through.
0:15:51 > 0:15:54I think there's absolutely no chance of me going through, to be honest.
0:15:54 > 0:15:57It'll just be me and my empty bottle of champagne going home.
0:15:57 > 0:15:59Do you think you've seen enough to decide
0:15:59 > 0:16:01who is going to go home at this stage?
0:16:01 > 0:16:04There's two people I'm definitely, definitely keeping
0:16:04 > 0:16:06and out of the other two, yeah.
0:16:06 > 0:16:09OK, well, you've got from now until we walk back in there
0:16:09 > 0:16:11to make your decision.
0:16:11 > 0:16:13Yeah. So let's go and tell them the news. OK.
0:16:13 > 0:16:16Only three of you can go through to the next round
0:16:16 > 0:16:20and Stephen has made his decision, so it's over to you.
0:16:20 > 0:16:23I'm here to select one of you as my champion
0:16:23 > 0:16:26to take into Friday's final.
0:16:26 > 0:16:29My decision is about your attitude, working under pressure,
0:16:29 > 0:16:33how ambitious I think you are and how you'll stand up next to me
0:16:33 > 0:16:37in battle against the other chefs and their champions.
0:16:37 > 0:16:41So taking that into account, I've made my decision
0:16:41 > 0:16:44and the person who will be leaving us at this stage is...
0:16:46 > 0:16:48..unfortunately, you, Kevin.
0:16:48 > 0:16:53The other dishes, to be fair, were a lot more adventurous than mine,
0:16:53 > 0:16:56which I could see then, so maybe that.
0:16:58 > 0:16:59But it was good.
0:17:01 > 0:17:04So that leaves three home cooks. Argh!
0:17:04 > 0:17:06They are George, a digital marketing manager,
0:17:06 > 0:17:08Nick, a video marketeer,
0:17:08 > 0:17:10and Diane, a primary school teacher.
0:17:11 > 0:17:14This is round two, the Chef's Challenge.
0:17:14 > 0:17:17In this challenge, Stephen has devised a test to see
0:17:17 > 0:17:20which one of our home cooks have the skills he's looking for,
0:17:20 > 0:17:23so, Stephen, what are you making?
0:17:23 > 0:17:25We're going to make a classic bearnaise sauce,
0:17:25 > 0:17:29but it's essential that it's not split and the consistency...
0:17:29 > 0:17:31Well, you'll see this consistency,
0:17:31 > 0:17:33so it could coat an egg yolk and just sit on top of an egg yolk
0:17:33 > 0:17:36and not run off and not just sit like a blob on the top,
0:17:36 > 0:17:37that's important.
0:17:37 > 0:17:40OK, well, let's get started, then.
0:17:40 > 0:17:42OK, so 250g of clarified butter.
0:17:42 > 0:17:44It needs to be fully melted.
0:17:44 > 0:17:46Doesn't need to be bubbling away.
0:17:46 > 0:17:47We need to make the reduction.
0:17:49 > 0:17:51That's the vinegar, white wine vinegar.
0:17:51 > 0:17:54Also, I'm going to add a little bit of water into that reduction,
0:17:54 > 0:17:57cos that will reduce quite quickly, because what we want to do now,
0:17:57 > 0:18:00we want to add a little bit of shallot into that reduction.
0:18:05 > 0:18:06So with the tarragon stalks,
0:18:06 > 0:18:09just sort of crush them on maybe the back of a knife,
0:18:09 > 0:18:12because you want to bruise them so they can get the flavour out.
0:18:12 > 0:18:15Just sort of chop it so it goes into the pan.
0:18:15 > 0:18:18That goes in there. We've got a little mortar and pestle.
0:18:18 > 0:18:20Just want to crush those peppercorns.
0:18:21 > 0:18:24What else can you put this sauce with?
0:18:24 > 0:18:27Bearnaise is a classic for a steak, isn't it? Yeah.
0:18:30 > 0:18:32OK, so then we add the four egg yolks.
0:18:32 > 0:18:34Now, this is the important bit.
0:18:34 > 0:18:38We'll add in the water, so you don't need a lot. A couple of tablespoons.
0:18:38 > 0:18:40Maybe just that.
0:18:40 > 0:18:44You cook the egg yolks over simmering water in a bowl.
0:18:44 > 0:18:46This bowl fits nicely on there.
0:18:46 > 0:18:50It's important to keep it whisking all the time.
0:18:51 > 0:18:54Keep it moving. As you see, you look at the bottom of the pan.
0:18:54 > 0:18:56See how that's starting to cook now? Yeah.
0:18:59 > 0:19:03Also, I'm going to add a little bit of water. You don't need a lot.
0:19:03 > 0:19:05You see how much thinner that is now?
0:19:05 > 0:19:07That gives me much more control.
0:19:07 > 0:19:08That's pretty much there, that is.
0:19:08 > 0:19:10OK.
0:19:10 > 0:19:12Then we add the clarified butter very gently.
0:19:14 > 0:19:15As it thickens,
0:19:15 > 0:19:19it gets glossier and glossier cos you're adding fat into it.
0:19:19 > 0:19:21Also, while it's warm and you're whisking,
0:19:21 > 0:19:24it's good to add the salt now as well.
0:19:24 > 0:19:26So I'm going to add some crushed salt.
0:19:28 > 0:19:30We need to pass the reduction.
0:19:31 > 0:19:32There we are.
0:19:33 > 0:19:36All that in there and just squeeze.
0:19:40 > 0:19:41Really strong.
0:19:42 > 0:19:43Then just...
0:19:50 > 0:19:52So we'll just pass it into here.
0:19:59 > 0:20:02Now we just need to run a knife through that tarragon.
0:20:04 > 0:20:06That will slowly soften and sort of wilt
0:20:06 > 0:20:09and impart flavour into the sauce
0:20:09 > 0:20:10in a matter of seconds.
0:20:14 > 0:20:15Watch out for any seeds.
0:20:19 > 0:20:20OK.
0:20:22 > 0:20:24So you see the consistency?
0:20:25 > 0:20:27Yeah. Have a taste.
0:20:29 > 0:20:31Yep, it's good.
0:20:36 > 0:20:38There you go, guys, there's a spoon each. Thank you.
0:20:38 > 0:20:40Have a taste. Thank you.
0:20:42 > 0:20:44Don't be shy.
0:20:44 > 0:20:45You can taste the lemon.
0:20:46 > 0:20:50It tastes creamy and I've got a piece of tarragon as well.
0:20:50 > 0:20:51It's really nice and creamy.
0:20:51 > 0:20:54So are we feeling confident? Really nervous.
0:20:54 > 0:20:57Well, it's time to get going. We'll do our best. OK.
0:21:01 > 0:21:03So our cooks have just 15 minutes to create
0:21:03 > 0:21:05a perfect bearnaise sauce.
0:21:06 > 0:21:10At least my hands aren't shaking, like they were previously.
0:21:11 > 0:21:14Stephen is looking for someone who can follow his instructions
0:21:14 > 0:21:16and demonstrate good time management.
0:21:16 > 0:21:18He'll also be watching closely
0:21:18 > 0:21:20to see how our cooks handle any mistakes.
0:21:20 > 0:21:23Don't forget, guys, you've got to cook these egg yolks.
0:21:23 > 0:21:24They won't to cook in thin air,
0:21:24 > 0:21:26so you might need to think about putting some water in your pans.
0:21:26 > 0:21:27OK.
0:21:30 > 0:21:33The reduction is important, which I can see you're all focusing on,
0:21:33 > 0:21:37but reduction's no good if you've got no eggs to put it into.
0:21:37 > 0:21:39You need to cook the eggs.
0:21:39 > 0:21:43So after hints by Stephen, Diane is the only cook to take note.
0:21:47 > 0:21:49Right. Oh, I've got eggy hands now.
0:21:50 > 0:21:53Meanwhile, George is still chopping her herbs.
0:21:53 > 0:21:56With only 15 minutes, the cooks need to work fast
0:21:56 > 0:21:59to complete this dish on time and to Stephen's high standards.
0:22:01 > 0:22:04They must replicate Stephen's sauce from memory,
0:22:04 > 0:22:06which adds to the pressure.
0:22:06 > 0:22:08I forgot to add the shallots.
0:22:10 > 0:22:11Damn it.
0:22:11 > 0:22:15I can't remember when he put salt and pepper in.
0:22:15 > 0:22:17How are they getting on?
0:22:17 > 0:22:19Good. They're obviously all a bit nervous.
0:22:19 > 0:22:22I think they just need to keep an eye on their reductions,
0:22:22 > 0:22:24cos I think out of sight, out of mind.
0:22:24 > 0:22:26Again, it all comes down to finishing it.
0:22:26 > 0:22:29It's all about that consistency. Yep.
0:22:29 > 0:22:31Not splitting it, that's going to be interesting,
0:22:31 > 0:22:33how they set themselves up for that,
0:22:33 > 0:22:35cos it's been demonstrated not so long ago
0:22:35 > 0:22:39and just the finishing and the seasoning and the consistency
0:22:39 > 0:22:40and taste, then we'll see. OK.
0:22:42 > 0:22:44Urgh!
0:22:44 > 0:22:47He added a bit of water to slow it down.
0:22:47 > 0:22:48GASPING: Too much!
0:22:50 > 0:22:53Stephen wants a smooth sauce with a consistency
0:22:53 > 0:22:55that will allow it to sit on top of an egg,
0:22:55 > 0:22:58which takes a lot of whisking.
0:22:58 > 0:23:02I'm concerned that everybody else has added butter and I've not.
0:23:03 > 0:23:05SHE GASPS
0:23:06 > 0:23:08Why am I first?
0:23:09 > 0:23:12First to the finish line is Nick.
0:23:12 > 0:23:13Done.
0:23:13 > 0:23:16Right, you have just two minutes left. Oh.
0:23:16 > 0:23:19It's not looking like it's meant to.
0:23:19 > 0:23:24Diane and George are racing to get the right consistency
0:23:24 > 0:23:28and in the final minutes, the panic sets in for both of them.
0:23:28 > 0:23:30SHE GASPS That's dried out. Oh, no!
0:23:32 > 0:23:36With the clock ticking down, the stress levels are causing mistakes.
0:23:36 > 0:23:39CRASHING Ooh! Sorry.
0:23:39 > 0:23:42Ten...nine...
0:23:42 > 0:23:45eight...seven... Wrong way, wrong way!
0:23:45 > 0:23:48..six...five...
0:23:48 > 0:23:51four...three...
0:23:51 > 0:23:53two...
0:23:53 > 0:23:55one... Get it in the bowls! Whoa!
0:23:55 > 0:23:57Stop cooking and step away.
0:23:58 > 0:24:02Well done, well done, well done and well done.
0:24:03 > 0:24:06Did you put yours in a bowl? Yeah.
0:24:08 > 0:24:09In a bowl, yeah.
0:24:10 > 0:24:12That's a bowl.
0:24:13 > 0:24:15It's time to taste.
0:24:19 > 0:24:21So, guys, how was that? Awful.
0:24:21 > 0:24:23LAUGHTER
0:24:23 > 0:24:27Well, you all managed to get something in the bowl. Yeah.
0:24:27 > 0:24:29Different bowls, but there we are.
0:24:29 > 0:24:32It's a bowl. It's a bowl, so I think, yeah, let's taste.
0:24:32 > 0:24:34I'll reach over there first. OK.
0:25:10 > 0:25:11Erm...
0:25:14 > 0:25:18..if I had to choose one that was nearest to mine...
0:25:19 > 0:25:21..it would be...
0:25:25 > 0:25:28..that one. Well done. Yay!
0:25:28 > 0:25:29Well done. Well done.
0:25:31 > 0:25:33These two are quite similar.
0:25:34 > 0:25:38They're both quite heavy on the reduction,
0:25:38 > 0:25:40thin on the texture and the consistency.
0:25:40 > 0:25:42And they both lack salt as well.
0:25:44 > 0:25:48So thinking back to your performances earlier,
0:25:48 > 0:25:52and I think the one I'm going to have to say no to
0:25:52 > 0:25:54and send home would be...
0:25:57 > 0:25:58..yours, Nick.
0:25:58 > 0:26:00OTHERS: Aww! Sorry, Nick.
0:26:00 > 0:26:01Those two are brilliant
0:26:01 > 0:26:04and, in fairness, they did so well this morning.
0:26:04 > 0:26:05Well done.
0:26:05 > 0:26:06I'm delighted I did that round.
0:26:06 > 0:26:08I wish them both the best of luck, they're both great cooks.
0:26:08 > 0:26:10So that leaves two cooks.
0:26:10 > 0:26:13They are George, a digital marketing manager, and Diane,
0:26:13 > 0:26:14a primary school teacher.
0:26:14 > 0:26:18But only one can be Stephen's partner in the Friday final.
0:26:18 > 0:26:22OK, so it's time for the third and final round,
0:26:22 > 0:26:24the Chef's Special.
0:26:24 > 0:26:27In this round, our cooks will be given a set of ingredients
0:26:27 > 0:26:29to one of Stephen's signature dishes.
0:26:29 > 0:26:31Now, cooks, the aim of this challenge
0:26:31 > 0:26:35is to see what you can create from the same set of ingredients.
0:26:35 > 0:26:38You will get to see what Stephen makes a little bit later on.
0:26:38 > 0:26:42But for you at home, here's today's ingredients.
0:26:42 > 0:26:48Stephen's chosen eggs, pasta flour, garlic, a red onion, lemon,
0:26:48 > 0:26:55butternut squash, rapeseed oil, goat's cheese, sage, cream,
0:26:55 > 0:27:01broad beans, a red chilli, spinach leaves, fresh peas and pancetta.
0:27:01 > 0:27:04Easy enough for a Michelin-starred chef,
0:27:04 > 0:27:06but what will our home cooks think?
0:27:08 > 0:27:10OK, you ready? BOTH: Yes, Chef.
0:27:12 > 0:27:15The clock is ticking and our cooks are off.
0:27:15 > 0:27:17This is the first time they've seen these ingredients,
0:27:17 > 0:27:19but will they know where to start?
0:27:20 > 0:27:23That's sage. Shall I use it?
0:27:26 > 0:27:30So after a bit of tasting, George is the first to get stuck in.
0:27:33 > 0:27:36What do you think? What do you think of the ingredients?
0:27:36 > 0:27:39Well, at the minute, I'm thinking soft cheese will go with the cream,
0:27:39 > 0:27:44and the... That smells like basil. Is it? No, it's not.
0:27:44 > 0:27:49Not strong enough. Taste it. Yeah, good point. Taste.
0:27:49 > 0:27:52I can tell you're a chef. I dabble.
0:27:52 > 0:27:55So I can make some sort of sauce.
0:27:55 > 0:27:57I think I'm going to stuff this with that
0:27:57 > 0:28:00in some sort of creamy, cheesy sauce.
0:28:00 > 0:28:02OK. How are you feeling inside?
0:28:02 > 0:28:04A bit scared. Aw! Good luck!
0:28:04 > 0:28:08I'll try. I've got to get the pans. See you soon. See you.
0:28:11 > 0:28:12Hi, George. Hello.
0:28:13 > 0:28:16Oh, you've cracked on. Yes.
0:28:16 > 0:28:18So have you decided what you're going to make?
0:28:18 > 0:28:21I'm going to make pasta again. Yeah? Sorry.
0:28:21 > 0:28:26Sort of goat's cheese-filled ravioli. OK. OK.
0:28:26 > 0:28:28(Huh! She's making ravioli!
0:28:28 > 0:28:31(I think that's what I was meant to do.)
0:28:31 > 0:28:37Then I'm going to do a bacon sort of sauce.
0:28:37 > 0:28:40OK. Good luck. Yeah, best of luck. Cheers.
0:28:40 > 0:28:42Having decided on pasta,
0:28:42 > 0:28:45George isn't sure if she has the right ingredients.
0:28:45 > 0:28:49I've got a feeling that this is plain flour,
0:28:49 > 0:28:50it should be all right.
0:28:50 > 0:28:53She's taken a gamble but showing confidence.
0:28:53 > 0:28:54She sticks to her plan.
0:28:57 > 0:28:59They've told us both what they're going to make.
0:28:59 > 0:29:02Are you impressed with their menus?
0:29:02 > 0:29:06I think... I don't think that Diane's made pasta before. No.
0:29:06 > 0:29:10She didn't see that flour/egg thing there, so it's fair enough.
0:29:10 > 0:29:11I just saw the goat's cheese and the cream
0:29:11 > 0:29:13is all mixed together and it's quite runny.
0:29:13 > 0:29:16OK. Is she going to make a sauce with that?
0:29:16 > 0:29:20Yeah, but she's done it in the wrong order, really. You heat your cream,
0:29:20 > 0:29:23put your goat's cheese into it and add the spinach. Yeah. We'll see what happens.
0:29:23 > 0:29:25I think it's just going to be a bit big and clumsy,
0:29:25 > 0:29:27to be honest with you. OK.
0:29:27 > 0:29:29I'll just put an egg in and hope for the best.
0:29:29 > 0:29:32No idea, but we'll put one in.
0:29:32 > 0:29:34Messing this right up.
0:29:34 > 0:29:37Whereas I think George is doing a ravioli of goat's cheese,
0:29:37 > 0:29:38lemon and chilli.
0:29:38 > 0:29:41She sounded like she felt a bit guilty for saying,
0:29:41 > 0:29:44"I'm making pasta again," but you know... That was the right choice.
0:29:44 > 0:29:46She knows how to do it, so why not?
0:29:48 > 0:29:50Yeah, it is cooking.
0:29:50 > 0:29:52It's going softer anyway.
0:29:52 > 0:29:54Diane's butternut squash seems to be on track,
0:29:54 > 0:29:57but George is having trouble getting her pasta to roll.
0:30:08 > 0:30:10This is not my pasta day.
0:30:10 > 0:30:12Cos I'm running out of time...
0:30:14 > 0:30:16It's not cooked enough. It's still a bit raw.
0:30:16 > 0:30:19I think I am going to get absolutely pulled up on that.
0:30:20 > 0:30:24Stephen is looking for a partner who can stay calm under pressure,
0:30:24 > 0:30:28so how our cooks handle themselves in this challenge is vital.
0:30:28 > 0:30:31Right, you have just ten minutes to go.
0:30:31 > 0:30:32Only ten minutes.
0:30:37 > 0:30:40Right... I'm ready for dishing up, now.
0:30:51 > 0:30:54Diane's dish may be simple, but she is first to finish.
0:30:54 > 0:30:57That's me done. I'm ready.
0:30:57 > 0:30:59I don't know what else I can do.
0:30:59 > 0:31:02This is it. You only have two minutes left.
0:31:02 > 0:31:04Better...
0:31:04 > 0:31:07Racing to get her ravioli cooked in time,
0:31:07 > 0:31:09has George bitten off more than she can chew?
0:31:10 > 0:31:13Right, ten seconds, ladies.
0:31:16 > 0:31:23Five, four, three, two, one...
0:31:23 > 0:31:27Stop cooking. Step away from your plates.
0:31:27 > 0:31:29Now it's time to taste.
0:31:29 > 0:31:31First, it's George.
0:31:31 > 0:31:34She has made ravioli filled with pancetta, goat's cheese,
0:31:34 > 0:31:36peas, lemon and chilli,
0:31:36 > 0:31:39with a butternut squash puree and crispy sage leaves.
0:31:41 > 0:31:42Hi. Hi.
0:31:42 > 0:31:44How was that for you?
0:31:44 > 0:31:46Stressful...
0:31:46 > 0:31:47Like, every round!
0:31:47 > 0:31:48LAUGHTER
0:31:49 > 0:31:52Right...let's dig in.
0:31:52 > 0:31:54Let's taste some puree first.
0:32:08 > 0:32:09HE CLEARS HIS THROAT
0:32:09 > 0:32:11I think the...
0:32:11 > 0:32:13Your raviolis are well made. OK.
0:32:13 > 0:32:16I love the combination of the goat's cheese with the peas, the chilli
0:32:16 > 0:32:18and the lemons - very refreshing.
0:32:18 > 0:32:21Yeah. The squash puree - it's a nice texture.
0:32:21 > 0:32:23Yeah. Could have done with a bit more salt.
0:32:23 > 0:32:25OK. Um...overall, very good dish.
0:32:25 > 0:32:26I mean, I'm enjoying this.
0:32:26 > 0:32:27It's good.
0:32:27 > 0:32:31I've done pasta before, and I'm comfortable with it.
0:32:31 > 0:32:33I just saw those things and just...
0:32:35 > 0:32:37Yeah, I think they liked it.
0:32:37 > 0:32:40Next into the tasting room is Diane.
0:32:40 > 0:32:43She has made roasted butternut squash filled with pancetta,
0:32:43 > 0:32:46cream, cheese, garlic, onion and sage,
0:32:46 > 0:32:50accompanied with broad beans and fresh peas.
0:32:50 > 0:32:52Hello, again!
0:32:52 > 0:32:54How did you find that?
0:32:54 > 0:32:56Really, really, really hard.
0:32:56 > 0:32:57But, anyway...
0:32:57 > 0:32:59It looks...it looks, you know, appetising.
0:32:59 > 0:33:02Well, let's taste. OK.
0:33:13 > 0:33:14It's tasty.
0:33:17 > 0:33:20I like the taste of the bacon, cheese is good...
0:33:21 > 0:33:24I mean, the squash is almost, like...
0:33:24 > 0:33:25It's a vehicle for the sauce, isn't it?
0:33:25 > 0:33:27Yeah. Because, it being squash...
0:33:29 > 0:33:30..you know, in the interior,
0:33:30 > 0:33:32it's quite bland.
0:33:32 > 0:33:33It needs that flavour going on around it,
0:33:33 > 0:33:35and you've achieved that.
0:33:43 > 0:33:47Do you normally...serve those?
0:33:47 > 0:33:48It's... To be honest with you,
0:33:48 > 0:33:52it's not a veg that I cook that often.
0:33:52 > 0:33:53I haven't seen those served before,
0:33:53 > 0:33:55if I'm honest.
0:33:56 > 0:33:57That is delicious, it's good.
0:33:57 > 0:33:59That's better than I thought.
0:33:59 > 0:34:01Seriously, Diane, that's tasty.
0:34:03 > 0:34:05I'm pleased that he actually said it was nice, and he liked it,
0:34:05 > 0:34:07and the flavours worked well, so...
0:34:07 > 0:34:11I have actually produced a dish that was acceptable and edible!
0:34:12 > 0:34:15So, with the final challenge complete,
0:34:15 > 0:34:18it's just left for Stephen to decide between our two home cooks.
0:34:18 > 0:34:21The baked goat's cheese was a bit like...almost like quiche,
0:34:21 > 0:34:22with a baked texture.
0:34:22 > 0:34:24But it cooked nicer than I thought it was going to cook.
0:34:24 > 0:34:26I thought it was going to be quite runny,
0:34:26 > 0:34:27but it actually cooked quite nice.
0:34:27 > 0:34:30I liked the filling in the ravioli. It was good.
0:34:30 > 0:34:32I liked the bit of heat. Lemon, chilli...
0:34:32 > 0:34:35You know, maybe a tiny bit more garlic.
0:34:35 > 0:34:37It's an accomplished piece of cooking.
0:34:37 > 0:34:38Good. Yeah.
0:34:38 > 0:34:41At the end of the day, they have done a sterling effort.
0:34:41 > 0:34:42It's going to be a tough decision.
0:34:42 > 0:34:45But before Stephen announces the winner,
0:34:45 > 0:34:48it's time to reveal what he makes with those ingredients.
0:34:51 > 0:34:55OK, ladies, before Stephen lets us know
0:34:55 > 0:34:57who he's going to take through to the Friday final,
0:34:57 > 0:35:01you're in for a real treat, because he is now going to show you
0:35:01 > 0:35:03what he does with all those ingredients.
0:35:03 > 0:35:05So, it is over to you, Chef.
0:35:05 > 0:35:09OK, so I think you have worked out it's a pasta dish.
0:35:09 > 0:35:11What we're we to make is a rotolo.
0:35:11 > 0:35:14The first thing I'm going to do is make my pasta.
0:35:15 > 0:35:19This is a slightly smaller recipe than what I am used to making.
0:35:19 > 0:35:21We normally make a half-kilo...
0:35:23 > 0:35:24..recipe.
0:35:26 > 0:35:27In here.
0:35:33 > 0:35:35A little bit of flour.
0:35:36 > 0:35:38Down on there.
0:35:42 > 0:35:45So just work it together, bring all that together,
0:35:45 > 0:35:47using the back of your hand.
0:35:47 > 0:35:50It needs about 15 minutes in the fridge to rest,
0:35:50 > 0:35:52before you can roll it out.
0:35:52 > 0:35:54Oh, that looks really nice. It does, doesn't it?
0:35:54 > 0:35:57Wrap it in clingfilm. That will go in the fridge.
0:35:57 > 0:36:00First of all, we are going to use this pancetta - I love pancetta.
0:36:00 > 0:36:04Start cooking this in a little bit of rapeseed oil.
0:36:09 > 0:36:10I just peel a bit of this off.
0:36:13 > 0:36:14So, what we are going to do, OK -
0:36:14 > 0:36:18the sage, as you both know, takes a little while to cook.
0:36:18 > 0:36:20So we are going to get the sage in with the pancetta.
0:36:20 > 0:36:23Quickly get the onion in, then we're going to cook it
0:36:23 > 0:36:24under a cartouche, which is this piece of paper
0:36:24 > 0:36:26that's been cut out to go on the top,
0:36:26 > 0:36:28like a sort of mini-lid.
0:36:28 > 0:36:31What type of food excites you?
0:36:31 > 0:36:34What sort of food do you like to eat if you're going out?
0:36:34 > 0:36:36Um... I mean, Italian food is probably my favourite, you know,
0:36:36 > 0:36:38to cook and eat. OK.
0:36:38 > 0:36:41But, yeah, I just like good cooking, you know?
0:36:41 > 0:36:45If someone has taken the care and attention to work with ingredients
0:36:45 > 0:36:47and show them the respect that...that they deserve,
0:36:47 > 0:36:49then it is normally a successful outing.
0:36:49 > 0:36:52So going to put the sage in there.
0:36:55 > 0:36:57That fits...
0:36:57 > 0:36:59If you want to get something cooking a little bit more,
0:36:59 > 0:37:02this is one of the best friends you are going to find in the kitchen.
0:37:02 > 0:37:06Water - it generates steam and that heat.
0:37:06 > 0:37:08That is just cooking quicker, now. Yeah.
0:37:08 > 0:37:10That water, in a minute, will have disappeared.
0:37:10 > 0:37:15But it has done a job for me. So...there we are.
0:37:15 > 0:37:18So what I want to do is just put a little bit of spinach...
0:37:19 > 0:37:23Just to wilt some spinach in there, which is going to take 30 seconds.
0:37:23 > 0:37:28So you were awarded your first Michelin star when you were 25?
0:37:28 > 0:37:31Mm, that's right, many, many moons ago.
0:37:31 > 0:37:33So, you don't know that they're going to come in and inspect you.
0:37:33 > 0:37:36No, no, you don't. Cos if you knew... Yeah.
0:37:36 > 0:37:40..then you would just pull out all the stops for one table.
0:37:40 > 0:37:46So, that then can go in there. That needs to be refrigerated.
0:37:46 > 0:37:49So how long does it take you to refine a dish like this, then?
0:37:49 > 0:37:52Um... It's about being inspired. I mean, I can only speak for myself.
0:37:52 > 0:37:55My cooking is about being inspired by what around me. Yeah.
0:37:55 > 0:37:59And the people, and my past, people I've worked with.
0:37:59 > 0:38:01Um...I was fortunate to work
0:38:01 > 0:38:04alongside Marco Pierre White at Harvey's,
0:38:04 > 0:38:08which was his first restaurant when he was a head chef.
0:38:08 > 0:38:11You know, he was a man absolutely possessed with, just, perfection.
0:38:11 > 0:38:14Yeah. So it was a real treat to have, you know,
0:38:14 > 0:38:17have actually witnessed that and worked alongside him,
0:38:17 > 0:38:19and with other young chefs as well.
0:38:19 > 0:38:22So, this just needs to blanch for, sort of, 30 seconds, really.
0:38:22 > 0:38:26When you put it in, just, sort of, wiggle it like that so the pasta,
0:38:26 > 0:38:28in its raw state, doesn't sort of touch each other.
0:38:28 > 0:38:31As long as the water has touched it, it's sealed the outside. Oh, OK.
0:38:31 > 0:38:34Just bring them out, refresh them in some iced water.
0:38:36 > 0:38:37Just to stop them cooking.
0:38:44 > 0:38:46So they are going to dry on there.
0:38:46 > 0:38:49We want to create, sort of, a sheet.
0:38:49 > 0:38:51Put that one there.
0:38:51 > 0:38:53And then...
0:38:53 > 0:38:55we need to just grab the filling,
0:38:55 > 0:38:59to be mixed with the goat's cheese.
0:38:59 > 0:39:00Spread the mixture.
0:39:01 > 0:39:05Again, just making sure, as you turn it...
0:39:06 > 0:39:07We can use the clingfilm,
0:39:07 > 0:39:11just to expel, you know, an excess amount of it.
0:39:11 > 0:39:13It hasn't got to be super-super-tight,
0:39:13 > 0:39:14squeezing everything out.
0:39:14 > 0:39:17We'll just put that back in the fridge for two minutes,
0:39:17 > 0:39:18while I start to get the sauce ready.
0:39:18 > 0:39:20So we're going to blanch those peas.
0:39:23 > 0:39:26We are just going to put a little bit of that in for the spinach.
0:39:26 > 0:39:30That will start to cook that down a little bit, first.
0:39:33 > 0:39:36Add a little bit of cream into that, now.
0:39:39 > 0:39:40Lemon.
0:39:40 > 0:39:43Peas.
0:39:43 > 0:39:44Broad beans.
0:39:46 > 0:39:48Nice, sharp knife.
0:39:48 > 0:39:50Straight for the jugular, in the middle.
0:39:53 > 0:39:56This is where a really sharp knife is absolutely...
0:39:56 > 0:39:57Paramount.
0:39:57 > 0:40:00As I say, leave the clingfilm on.
0:40:00 > 0:40:03That's going to colour up quite quickly.
0:40:03 > 0:40:05I'd have fiddled around and taken that off.
0:40:05 > 0:40:06Yeah.
0:40:06 > 0:40:09It's a sort of safety net, holding it together. Yeah.
0:40:09 > 0:40:13Then you need to pop them in the oven for a couple of minutes.
0:40:19 > 0:40:22Always best to snip it with a pair of scissors,
0:40:22 > 0:40:25because otherwise, they sort of fall apart on you,
0:40:25 > 0:40:26unless you are super-confident.
0:40:26 > 0:40:31A little drizzle of olive oil.
0:40:32 > 0:40:36Amazing. There we are. They were have our rotolo.
0:40:36 > 0:40:38Here we go. Let's all have a taste.
0:40:38 > 0:40:40OK.
0:40:40 > 0:40:43What do you think, ladies? Mm-hm. It's fantastic.
0:40:43 > 0:40:46The veg is really, really good.
0:40:46 > 0:40:48Right, Stephen, so, it's crunch time.
0:40:48 > 0:40:51You've now got to decide who you're going to take through
0:40:51 > 0:40:54to the Friday final, but before you do,
0:40:54 > 0:40:58let's have a quick recap of what our cooks made earlier.
0:40:58 > 0:41:03In the first round, George impressed Stephen with her duck tortellini.
0:41:03 > 0:41:06She under-seasoned her bearnaise sauce in the second,
0:41:06 > 0:41:10but produced a fresh and flavoursome ravioli in the final round.
0:41:10 > 0:41:11Overall, very good dish.
0:41:11 > 0:41:13I mean, I'm enjoying this. It's good.
0:41:13 > 0:41:16I'd love to have the chance to cook with Stephen.
0:41:16 > 0:41:19I mean, you can't even...
0:41:19 > 0:41:22That's an experience I will take with me forever.
0:41:22 > 0:41:27Meanwhile, Diane's first dish lacked seasoning in round one.
0:41:27 > 0:41:29She aced her bearnaise sauce in the second,
0:41:29 > 0:41:34but was her roasted butternut squash up to scratch in round three?
0:41:34 > 0:41:36It is cooking. It is going soft, anyway.
0:41:36 > 0:41:38I think the only thing that can save me
0:41:38 > 0:41:42is either if the flavours that George has cooked don't go,
0:41:42 > 0:41:43so the taste isn't there,
0:41:43 > 0:41:46or possibly my bearnaise sauce,
0:41:46 > 0:41:49because that was, out of three, the best one.
0:41:49 > 0:41:51So that is what I'm pinning my hopes on.
0:41:53 > 0:41:57OK, Stephen, it's time to declare your winner.
0:41:57 > 0:42:00Who will you be taking through to the Friday final?
0:42:00 > 0:42:03OK. I'm going to choose the person
0:42:03 > 0:42:07who I feel is going to be the strongest next to me
0:42:07 > 0:42:09in competition against the other professional chefs
0:42:09 > 0:42:11and their champions.
0:42:11 > 0:42:16And, you know, bearing that in mind, I think - I know -
0:42:16 > 0:42:18the person I am going to take through
0:42:18 > 0:42:19is George.
0:42:19 > 0:42:21Oh! LAUGHTER
0:42:21 > 0:42:24Commiserations, Diane. Well done.
0:42:24 > 0:42:28It feels really surreal. Lovely. Really nice.
0:42:28 > 0:42:30I didn't think I'd get this far, so I have learned things -
0:42:30 > 0:42:33I've seen a Michelin-star chef cook a meal right in front of me,
0:42:33 > 0:42:36so I'm going to go away really happy.
0:42:36 > 0:42:38Let's do this. Let's do it. Yes, Chef.
0:42:38 > 0:42:39Yes, Chef!
0:42:39 > 0:42:41LAUGHTER
0:42:41 > 0:42:43Tomorrow, on Yes Chef,
0:42:43 > 0:42:47four more home cooks go all out to impress super chef Rupert Rowley.
0:42:47 > 0:42:49The veal is annihilated. You couldn't eat it, could you?
0:42:49 > 0:42:52It's a chance for them to work alongside the best in the business.
0:42:52 > 0:42:54This is just burning. Everything is burning.
0:42:54 > 0:42:56Argh!
0:42:56 > 0:42:59But only one can become his partner for the Friday final.
0:42:59 > 0:43:01If I ask somebody to do it, they do it.
0:43:37 > 0:43:41I want him to live.
0:43:41 > 0:43:43So that he can be tried and sentenced
0:43:43 > 0:43:45and spend the rest of his life in prison.
0:43:45 > 0:43:49The Fall returns. Thursday 29th of September only on BBC Two.
0:43:54 > 0:43:57Sir Terry was the ultimate master at talking to his audience.