Stephen Terry Yes Chef

Four of the best chefs in Britain are on the hunt for their perfect partner...

..because, for the first time ever,

amateur home cooks will be paired with the best in the business

for the cooking experience of a lifetime.

I can't hear you. Say it a bit louder! Yes, Chef!

Each day, a different Michelin-starred chef

will choose their perfect partner from four talented home cooks.

You've got to cook these egg yolks,

they're not going to cook in thin air.

Reduction's no good if you've got no eggs to put it into.

Then, in the Friday final, all four pairs will go head-to-head

to cook for culinary royalty, Pierre Koffmann.

There's only two types of cooking.

Bad cooking and good cooking.

For the professional chefs, their reputations are on the line.

Bring in the home cooks! It's dried out. Oh, no!

For the amateur home cooks, they're about to be put to the test

by the country's finest.

Something's burning in there.

It's like...ambition.

But who will win?

This is Yes Chef.

Hello and welcome to Yes Chef. Let's meet today's four home cooks.

First, it's Kevin Priest, a company director from Timperley.

I'm a traditional cook based on the things that I learned off my mother.

I've got a different way of cooking chips.

So we'll see what they come out like.

Next is George Evans, a digital marketing manager from Harrogate.

I like to cook things that I really want to eat.

If I read about something, I become obsessed about wanting to do it,

and I'll just become fixated on wanting to cook that one thing.

Nick McGuire is a video marketeer from Manchester.

I'd say I was a creative cook that likes to use alcohol.

That's fine.

My style is sort of flamboyant/ridiculous,

and the results are always pretty good.

And, finally, Diane Norben is a primary school teacher from Wigan.

In the kitchen, I'm very much a control freak.

It's my space, and I don't like anybody else coming,

interfering, and it's got to be clean.

Welcome, everybody.

So, we have our four home cooks. All we need now is our chef.

It's Stephen Terry.

Stephen Terry is the chef and owner of The Hardwick in Abergavenny

and earned his first Michelin star aged just 25.

My cooking style is modern British with French foundations.

And seasonal but, you know, most importantly, tasty.

It's quite nice, apart from it's cold.

Trained under Marco Pierre White, Michel Roux Jr,

and Alain Passard, Stephen's built up an impressive CV and knows

exactly what it takes to stay ahead of the game.

The qualities I'm going to be looking for in a home cook

are someone who can keep a cool head, you know,

cos it's all about pressure.

Jack on, two no starters.

One salmon, one sausages.

This is a competition so the only reason to enter

a competition is to win it.

Welcome, Stephen. We're very excited to have you here.

Thank you for having me.

So, your goal today is to find your perfect partner out of our

four home cooks to join you in the Friday final.

What will you be looking for?

I think what's paramount for me is instinctive, confident cooking.

I want people that can remain in control, cook innovative food,

someone that I feel I can trust.

OK, let's get on with it.

This is round one, Dish Of The Day.

Now, cooks, you are going to be making the one dish that

you believe will set you apart from the rest.

You have just 45 minutes and you need to make it count because,

after this round, one of you, sadly, will be going home.

So, are you ready to cook? ALL: Yes, Chef! Let's go.

So, our cooks are off

and, with someone destined to leave at the end of this round,

impressing Stephen is crucial because no-one wants to go home.

It's quite hard, this butter. I need my muscles.

There's only 45 minutes on the clock and the pressure's on for Kevin.

It's all I'm thinking about is what have I forgot?

Hiya, Kevin.

Hiya, Kevin. So, what are you cooking for us? Pork in sour cream.

Yup. Do you cook it in the sour cream?

No, I cook it with the chicken stock. And onions and mushrooms.

And, at the end of it, the sour cream goes in with a bit of paprika.

Then we have rice, peas and chips.

Rice, peas AND chips? Half and half?

No, everything.

Things to look out for would be making sure the pork stays

nice and tender. Yes. One bit of advice I'd give you is...

you actually need to taste some of it while you're cooking it,

cos if you leave it in for the sake of it, it will overcook.

And that's...that's going to affect the result, isn't it? Yeah, OK. Yup.

Hi, Diane. Hiya. How are you doing?

I'm doing chicken in... It's like a creamy, spicy sauce.

It's quite unusual because it's got mushroom ketchup in...

I've heard of mushroom ketchup, I've never made it. I've never

heard of mushroom ketchup. I've not seen it in many recipes,

so that's in there. That's going to go in the oven shortly.

And then I'm doing stuffed mushroom on a bed of crushed potato,

and then I've got... I'm just going to roast these lightly

in some balsamic vinegar.

Not quite sure how I'm going to plate it cos these have to

fit on the bed of potatoes, that's the aim. So, we'll see.

Don't compromise the flavour because you've got to get

the shape right because the shape doesn't taste,

it's the product that tastes, and that's what it's all about.

All right, we'll let you get on. I'll pop these in the oven.

Thank you. Good luck.

Hi, Nick. Hey. How are we getting on?

Slightly disastrously. Oh, no, why? What's happened?

Well, normally, my seafood comes in a bag from a supermarket.

And in it goes. So this is slightly out of my comfort zone.

So, what are you making? A seafood tagliatelle, which...

sounded easy when I started but now I'm in a full kitchen,

it's slightly different.

For instance, I thought squid came in little circles, and I have this.

So, you've never... No, filleted a... Is it even called filleting?

Not really, no.

How are you planning on cooking the mussels and the clams?

Once I've prepped them, I'll get the sauce

to the right temperature where I want to be

and I'll put them actually into it. Yep.

I want them to open up and get all the flavours out into sauce.

Absolutely. I've got some saffron infusing in a bit of butter there.

Saffron's going into the sauce? Yes.

Not sure about the saffron in butter, never seen that before.

I've never done it before.

So you just decided to do it today?

Infuse it in milk, perhaps, or some cream?

The infusion is normally into the sauce it's going to be in,

so you just drop a bit into whatever it is.

Which is what I'm about to do.

So I'll take a little bit of saffron now and put it in there.

There you go. He's cheating here. I think that's showing initiative.

Good. Good luck. Thank you, I need a lot of luck, yeah.

Hi, George. Hiya. How are you doing, George? I'm good, thanks.

What are you cooking for us? Duck tortellini in a hoisin broth

with some pickled radishes and some token veg.

Sounds nice. Tortellini - that's ambitious.

Yes. So you like making fresh pasta? Yep. What is it, duck breast? Leg.

Duck leg? Duck leg.

So that's going to take a little while to cook,

so you're up against it in terms of timing -

cooking the duck leg, shredding it.

Yep. Why did you decide on the leg?

I'm used to using duck leg, so I've done it within the time before.

So you're just hoping? I'm just hoping.

I'm hoping. Good luck, we'll let you get on. Cheers.

Fingers crossed. Thank you!

So with the clock ticking down, Nick attempts to gut his squid.

Sorry, mate. Oh!

Argh!

It's a bit inky.

He's having a bad time over there.

I think that...

..is done.

Pretty good, huh?

Come on!

Out of the four at the minute, whose menu excites you the most?

Um, Nick's.

Even though he doesn't really know what he's doing? That's interesting.

Because he's quite flamboyant, isn't he? Yeah.

Just to make sure that the champagne's OK.

That's fine.

He's a little bit nervous because he hasn't done it before,

but I think he's quite cool with it.

Yeah. He's like, "I'm just going to do it," you know?

What about Kevin? Pork in sour cream sounds nice,

but it's a very sort of safe dish, isn't it?

At the end of the day, I'm not sure he's quite got the confidence

to do this and I just think that maybe...

(he's a little bit nervous.)

Looking a bit dry.

So what about Diane?

I know she cut her chicken down in order for it to fit

for her presentation.

It's that whole sort of style over substance, isn't it?

I think, you know, it's the wrong sort of mentality, isn't it?

You think the shapes are more important than the taste. Yeah.

George, she will probably be showing some skill

if she pulls off the ravioli, but that's going to be tricky,

because she's up against it getting that duck cooked,

getting it into a mix and making a ravioli out of it.

Yeah. She's going to be under some serious pressure.

OK. If she pulls it off, I'll be quite impressed.

Stephen is looking for someone who can stay calm under pressure

whilst cooking original food, so how the cooks behave

in these last few minutes could make all the difference.

Um, my clams aren't opening.

Open. Open sesame.

Oh, man. Right...

Right, guys, you have just two minutes left.

30 seconds to go, guys.

Argh!

I actually don't know what's happening any more, to be honest.

Just going with instinct.

Ten...nine...

eight...

seven...six...

five...four...

three...

two...one. Step away from your plates.

Stop cooking.

First to be judged is Kevin with his dish of the day,

pork in sour cream with mushrooms, onions and paprika

served with rice, peas and home-made oven chips.

There we go. Thank you. How did you find that?

A bit easier than I thought.

That's what makes me think I might have got something wrong.

Aw! THEY CHUCKLE

Well, let's tuck in.

A proper plate of food, isn't it?

It's... Yes.

The pork's not bad.

Could have been a little bit less cooked, for me. Yes.

It's not tough. Good to be a little bit softer, but it's not tough.

The chips have an interesting texture on the outside.

That's an egg white that gives them the colour. Wow.

Never seen that before. You actually dip them in egg white?

Yes, I get a bowl and just get the egg whites... I saw you doing that.

I thought that was butter.

It's cos they'll cook quicker, I think, as much as anything else

and gives them a bit of a crunch to them, hopefully.

It's quite, you know, carbohydrate...

heavy, what with chips and rice,

but over all, a good dish. Thank you very much.

Mine's a reasonably simple dish, I would say. It's tasty and it's good,

but compared to the others, it's not probably as elaborate, so we'll see.

With Kevin, without sounding disrespectful,

he's sort of like a one-trick pony.

A bit of pressure, a bit of thinking on your feet,

I'm not sure he's up for that challenge. OK.

Next to be judged is George with her dish of the day,

duck tortellini in a hoisin broth with pickled radishes and cucumber.

Hello, George. Hi. Hello, George.

All right? Yeah, fine.

I like the tortellini. SHE EXHALES

It tastes of what it's supposed to.

It's exactly what you say.

I wouldn't be disappointed if someone said what it was

and you tasted it. Yeah. I like the bit of heat there.

I think you showed very good skill...

Right. ..in making the tortellinis.

I was very impressed. It just lacks a little bit of texture.

Yeah, I was trying to get that with the radishes

and to get a bit more... There's a bit of crunch there.

Over all, it's a good dish. It's tasty.

I think you've displayed a really good level of skill

and I think you held it together as well

when you were under a lot of pressure, so fair play to you.

I was pleased with it. They didn't spit it out!

Which is always a good sign.

So, yeah, fingers crossed.

In terms of the dish, it lacked dimensions.

It was a bit flat, but the skill level and, what's more important,

she displayed a really good temperament under pressure.

I could see her just going down in flames there

and she held it together and she did it really well.

I like that about her. Yeah.

Time for Nick with his dish of the day,

seafood and saffron pasta with champagne sauce

accompanied with a champagne shot.

Hiya, Nick. Hey. All right?

Did you enjoy that experience?

I was literally firefighting

from the moment I put the first ingredients in.

Before we tuck in, I think...

..on appearance, it would have been nice to have peeled the prawns.

It's about thinking how someone else is going to be able to eat the dish.

Here we are.

Ah, it's cooked. Good, good.

It's a simple dish.

Simple things have to be done really well and the reason that is

because there's nowhere to hide. Sure.

The pasta's cooked perfectly. OK.

Absolutely can't fault that,

but it just needs more of that sauce and flavour around it, really.

I hear you. But it's a good effort.

Solves that problem about temperature as well. There you go.

Go on. Want a little slurp? No, you go.

Go on, then(!)

He was very kind, bearing in mind how many mistakes I'd made.

Got really good positive feedback,

but I think my only hope is the champagne.

It seemed a lot of tagliatelle and not a lot of seafood. Yeah.

The shellfish was cooked tidy, but it just needed to be out the shell,

in my opinion, just to make it easier to eat. Yeah.

But there was really very little sauce.

Finally, it's Diane with her dish of the day

of spicy, creamy chicken served on a bed of crushed potatoes

accompanied with stuffed garlic mushrooms,

asparagus and vine tomatoes.

Hello, Diane. Hiya.

So talking of taste... Let's tuck in.

There we are.

Make sure it hasn't got a pulse. SHEREE LAUGHS

Personally, I think the protein, ie the chicken,

should fill a larger percentage than the carbohydrate. Right.

So when your protein is sat on something

that sort of in volume is bigger... Yeah.

..it's sort of slightly out of sync, really.

Asparagus, it's always a bit tougher in the end. Yeah.

So cut it back and peel the end - a nice bit of presentation. OK.

It's cooked nicely, nice and crunchy.

Mushrooms being 99.9% water...

Yeah. ..they do need quite a bit of seasoning.

That lacks a little bit of seasoning and maybe a little bit less

of the breadcrumbs, cos you can see it's still a little bit dry. Right.

But, yeah, it's nice.

I think he did like it. He pulled me up on a few things,

as expected, but nothing horrendous, so I was quite pleased.

He's very nice, so that makes me feel better.

It became too heavy, really. Yeah.

It's understanding the balance... Or just too many things

that didn't really kind of blend together.

A plate of food, the way I see it,

it's almost like...it's a little cast in a performance, you know?

They've all got a role to play.

The mushroom wasn't supposed to be there. No!

Exit stage left.

Only three people can be taken through to the next round.

For one of our home cooks, it's time to leave the competition.

Now I really do want to go through.

If I went out, I would be gutted now.

I think this is the point there we're going to start learning

a lot more from him.

I'd really like to go through.

I think there's absolutely no chance of me going through, to be honest.

It'll just be me and my empty bottle of champagne going home.

Do you think you've seen enough to decide

who is going to go home at this stage?

There's two people I'm definitely, definitely keeping

and out of the other two, yeah.

OK, well, you've got from now until we walk back in there

to make your decision.

Yeah. So let's go and tell them the news. OK.

Only three of you can go through to the next round

and Stephen has made his decision, so it's over to you.

I'm here to select one of you as my champion

to take into Friday's final.

My decision is about your attitude, working under pressure,

how ambitious I think you are and how you'll stand up next to me

in battle against the other chefs and their champions.

So taking that into account, I've made my decision

and the person who will be leaving us at this stage is...

..unfortunately, you, Kevin.

The other dishes, to be fair, were a lot more adventurous than mine,

which I could see then, so maybe that.

But it was good.

So that leaves three home cooks. Argh!

They are George, a digital marketing manager,

Nick, a video marketeer,

and Diane, a primary school teacher.

This is round two, the Chef's Challenge.

In this challenge, Stephen has devised a test to see

which one of our home cooks have the skills he's looking for,

so, Stephen, what are you making?

We're going to make a classic bearnaise sauce,

but it's essential that it's not split and the consistency...

Well, you'll see this consistency,

so it could coat an egg yolk and just sit on top of an egg yolk

and not run off and not just sit like a blob on the top,

that's important.

OK, well, let's get started, then.

OK, so 250g of clarified butter.

It needs to be fully melted.

Doesn't need to be bubbling away.

We need to make the reduction.

That's the vinegar, white wine vinegar.

Also, I'm going to add a little bit of water into that reduction,

cos that will reduce quite quickly, because what we want to do now,

we want to add a little bit of shallot into that reduction.

So with the tarragon stalks,

just sort of crush them on maybe the back of a knife,

because you want to bruise them so they can get the flavour out.

Just sort of chop it so it goes into the pan.

That goes in there. We've got a little mortar and pestle.

Just want to crush those peppercorns.

What else can you put this sauce with?

Bearnaise is a classic for a steak, isn't it? Yeah.

OK, so then we add the four egg yolks.

Now, this is the important bit.

We'll add in the water, so you don't need a lot. A couple of tablespoons.

Maybe just that.

You cook the egg yolks over simmering water in a bowl.

This bowl fits nicely on there.

It's important to keep it whisking all the time.

Keep it moving. As you see, you look at the bottom of the pan.

See how that's starting to cook now? Yeah.

Also, I'm going to add a little bit of water. You don't need a lot.

You see how much thinner that is now?

That gives me much more control.

That's pretty much there, that is.

OK.

Then we add the clarified butter very gently.

As it thickens,

it gets glossier and glossier cos you're adding fat into it.

Also, while it's warm and you're whisking,

it's good to add the salt now as well.

So I'm going to add some crushed salt.

We need to pass the reduction.

There we are.

All that in there and just squeeze.

Really strong.

Then just...

So we'll just pass it into here.

Now we just need to run a knife through that tarragon.

That will slowly soften and sort of wilt

and impart flavour into the sauce

in a matter of seconds.

Watch out for any seeds.

OK.

So you see the consistency?

Yeah. Have a taste.

Yep, it's good.

There you go, guys, there's a spoon each. Thank you.

Have a taste. Thank you.

Don't be shy.

You can taste the lemon.

It tastes creamy and I've got a piece of tarragon as well.

It's really nice and creamy.

So are we feeling confident? Really nervous.

Well, it's time to get going. We'll do our best. OK.

So our cooks have just 15 minutes to create

a perfect bearnaise sauce.

At least my hands aren't shaking, like they were previously.

Stephen is looking for someone who can follow his instructions

and demonstrate good time management.

He'll also be watching closely

to see how our cooks handle any mistakes.

Don't forget, guys, you've got to cook these egg yolks.

They won't to cook in thin air,

so you might need to think about putting some water in your pans.

OK.

The reduction is important, which I can see you're all focusing on,

but reduction's no good if you've got no eggs to put it into.

You need to cook the eggs.

So after hints by Stephen, Diane is the only cook to take note.

Right. Oh, I've got eggy hands now.

Meanwhile, George is still chopping her herbs.

With only 15 minutes, the cooks need to work fast

to complete this dish on time and to Stephen's high standards.

They must replicate Stephen's sauce from memory,

which adds to the pressure.

I forgot to add the shallots.

Damn it.

I can't remember when he put salt and pepper in.

How are they getting on?

Good. They're obviously all a bit nervous.

I think they just need to keep an eye on their reductions,

cos I think out of sight, out of mind.

Again, it all comes down to finishing it.

It's all about that consistency. Yep.

Not splitting it, that's going to be interesting,

how they set themselves up for that,

cos it's been demonstrated not so long ago

and just the finishing and the seasoning and the consistency

and taste, then we'll see. OK.

Urgh!

He added a bit of water to slow it down.

GASPING: Too much!

Stephen wants a smooth sauce with a consistency

that will allow it to sit on top of an egg,

which takes a lot of whisking.

I'm concerned that everybody else has added butter and I've not.

SHE GASPS

Why am I first?

First to the finish line is Nick.

Done.

Right, you have just two minutes left. Oh.

It's not looking like it's meant to.

Diane and George are racing to get the right consistency

and in the final minutes, the panic sets in for both of them.

SHE GASPS That's dried out. Oh, no!

With the clock ticking down, the stress levels are causing mistakes.

CRASHING Ooh! Sorry.

Ten...nine...

eight...seven... Wrong way, wrong way!

..six...five...

four...three...

two...

one... Get it in the bowls! Whoa!

Stop cooking and step away.

Well done, well done, well done and well done.

Did you put yours in a bowl? Yeah.

In a bowl, yeah.

That's a bowl.

It's time to taste.

So, guys, how was that? Awful.

LAUGHTER

Well, you all managed to get something in the bowl. Yeah.

Different bowls, but there we are.

It's a bowl. It's a bowl, so I think, yeah, let's taste.

I'll reach over there first. OK.

Erm...

..if I had to choose one that was nearest to mine...

..it would be...

..that one. Well done. Yay!

Well done. Well done.

These two are quite similar.

They're both quite heavy on the reduction,

thin on the texture and the consistency.

And they both lack salt as well.

So thinking back to your performances earlier,

and I think the one I'm going to have to say no to

and send home would be...

..yours, Nick.

OTHERS: Aww! Sorry, Nick.

Those two are brilliant

and, in fairness, they did so well this morning.

Well done.

I'm delighted I did that round.

I wish them both the best of luck, they're both great cooks.

So that leaves two cooks.

They are George, a digital marketing manager, and Diane,

a primary school teacher.

But only one can be Stephen's partner in the Friday final.

OK, so it's time for the third and final round,

the Chef's Special.

In this round, our cooks will be given a set of ingredients

to one of Stephen's signature dishes.

Now, cooks, the aim of this challenge

is to see what you can create from the same set of ingredients.

You will get to see what Stephen makes a little bit later on.

But for you at home, here's today's ingredients.

Stephen's chosen eggs, pasta flour, garlic, a red onion, lemon,

butternut squash, rapeseed oil, goat's cheese, sage, cream,

broad beans, a red chilli, spinach leaves, fresh peas and pancetta.

Easy enough for a Michelin-starred chef,

but what will our home cooks think?

OK, you ready? BOTH: Yes, Chef.

The clock is ticking and our cooks are off.

This is the first time they've seen these ingredients,

but will they know where to start?

That's sage. Shall I use it?

So after a bit of tasting, George is the first to get stuck in.

What do you think? What do you think of the ingredients?

Well, at the minute, I'm thinking soft cheese will go with the cream,

and the... That smells like basil. Is it? No, it's not.

Not strong enough. Taste it. Yeah, good point. Taste.

I can tell you're a chef. I dabble.

So I can make some sort of sauce.

I think I'm going to stuff this with that

in some sort of creamy, cheesy sauce.

OK. How are you feeling inside?

A bit scared. Aw! Good luck!

I'll try. I've got to get the pans. See you soon. See you.

Hi, George. Hello.

Oh, you've cracked on. Yes.

So have you decided what you're going to make?

I'm going to make pasta again. Yeah? Sorry.

Sort of goat's cheese-filled ravioli. OK. OK.

(Huh! She's making ravioli!

(I think that's what I was meant to do.)

Then I'm going to do a bacon sort of sauce.

OK. Good luck. Yeah, best of luck. Cheers.

Having decided on pasta,

George isn't sure if she has the right ingredients.

I've got a feeling that this is plain flour,

it should be all right.

She's taken a gamble but showing confidence.

She sticks to her plan.

They've told us both what they're going to make.

Are you impressed with their menus?

I think... I don't think that Diane's made pasta before. No.

She didn't see that flour/egg thing there, so it's fair enough.

I just saw the goat's cheese and the cream

is all mixed together and it's quite runny.

OK. Is she going to make a sauce with that?

Yeah, but she's done it in the wrong order, really. You heat your cream,

put your goat's cheese into it and add the spinach. Yeah. We'll see what happens.

I think it's just going to be a bit big and clumsy,

to be honest with you. OK.

I'll just put an egg in and hope for the best.

No idea, but we'll put one in.

Messing this right up.

Whereas I think George is doing a ravioli of goat's cheese,

lemon and chilli.

She sounded like she felt a bit guilty for saying,

"I'm making pasta again," but you know... That was the right choice.

She knows how to do it, so why not?

Yeah, it is cooking.

It's going softer anyway.

Diane's butternut squash seems to be on track,

but George is having trouble getting her pasta to roll.

This is not my pasta day.

Cos I'm running out of time...

It's not cooked enough. It's still a bit raw.

I think I am going to get absolutely pulled up on that.

Stephen is looking for a partner who can stay calm under pressure,

so how our cooks handle themselves in this challenge is vital.

Right, you have just ten minutes to go.

Only ten minutes.

Right... I'm ready for dishing up, now.

Diane's dish may be simple, but she is first to finish.

That's me done. I'm ready.

I don't know what else I can do.

This is it. You only have two minutes left.

Better...

Racing to get her ravioli cooked in time,

has George bitten off more than she can chew?

Right, ten seconds, ladies.

Five, four, three, two, one...

Stop cooking. Step away from your plates.

Now it's time to taste.

First, it's George.

She has made ravioli filled with pancetta, goat's cheese,

peas, lemon and chilli,

with a butternut squash puree and crispy sage leaves.

Hi. Hi.

How was that for you?

Stressful...

Like, every round!

LAUGHTER

Right...let's dig in.

Let's taste some puree first.

HE CLEARS HIS THROAT

I think the...

Your raviolis are well made. OK.

I love the combination of the goat's cheese with the peas, the chilli

and the lemons - very refreshing.

Yeah. The squash puree - it's a nice texture.

Yeah. Could have done with a bit more salt.

OK. Um...overall, very good dish.

I mean, I'm enjoying this.

It's good.

I've done pasta before, and I'm comfortable with it.

I just saw those things and just...

Yeah, I think they liked it.

Next into the tasting room is Diane.

She has made roasted butternut squash filled with pancetta,

cream, cheese, garlic, onion and sage,

accompanied with broad beans and fresh peas.

Hello, again!

How did you find that?

Really, really, really hard.

But, anyway...

It looks...it looks, you know, appetising.

Well, let's taste. OK.

It's tasty.

I like the taste of the bacon, cheese is good...

I mean, the squash is almost, like...

It's a vehicle for the sauce, isn't it?

Yeah. Because, it being squash...

..you know, in the interior,

it's quite bland.

It needs that flavour going on around it,

and you've achieved that.

Do you normally...serve those?

It's... To be honest with you,

it's not a veg that I cook that often.

I haven't seen those served before,

if I'm honest.

That is delicious, it's good.

That's better than I thought.

Seriously, Diane, that's tasty.

I'm pleased that he actually said it was nice, and he liked it,

and the flavours worked well, so...

I have actually produced a dish that was acceptable and edible!

So, with the final challenge complete,

it's just left for Stephen to decide between our two home cooks.

The baked goat's cheese was a bit like...almost like quiche,

with a baked texture.

But it cooked nicer than I thought it was going to cook.

I thought it was going to be quite runny,

but it actually cooked quite nice.

I liked the filling in the ravioli. It was good.

I liked the bit of heat. Lemon, chilli...

You know, maybe a tiny bit more garlic.

It's an accomplished piece of cooking.

Good. Yeah.

At the end of the day, they have done a sterling effort.

It's going to be a tough decision.

But before Stephen announces the winner,

it's time to reveal what he makes with those ingredients.

OK, ladies, before Stephen lets us know

who he's going to take through to the Friday final,

you're in for a real treat, because he is now going to show you

what he does with all those ingredients.

So, it is over to you, Chef.

OK, so I think you have worked out it's a pasta dish.

What we're we to make is a rotolo.

The first thing I'm going to do is make my pasta.

This is a slightly smaller recipe than what I am used to making.

We normally make a half-kilo...

..recipe.

In here.

A little bit of flour.

Down on there.

So just work it together, bring all that together,

using the back of your hand.

It needs about 15 minutes in the fridge to rest,

before you can roll it out.

Oh, that looks really nice. It does, doesn't it?

Wrap it in clingfilm. That will go in the fridge.

First of all, we are going to use this pancetta - I love pancetta.

Start cooking this in a little bit of rapeseed oil.

I just peel a bit of this off.

So, what we are going to do, OK -

the sage, as you both know, takes a little while to cook.

So we are going to get the sage in with the pancetta.

Quickly get the onion in, then we're going to cook it

under a cartouche, which is this piece of paper

that's been cut out to go on the top,

like a sort of mini-lid.

What type of food excites you?

What sort of food do you like to eat if you're going out?

Um... I mean, Italian food is probably my favourite, you know,

to cook and eat. OK.

But, yeah, I just like good cooking, you know?

If someone has taken the care and attention to work with ingredients

and show them the respect that...that they deserve,

then it is normally a successful outing.

So going to put the sage in there.

That fits...

If you want to get something cooking a little bit more,

this is one of the best friends you are going to find in the kitchen.

Water - it generates steam and that heat.

That is just cooking quicker, now. Yeah.

That water, in a minute, will have disappeared.

But it has done a job for me. So...there we are.

So what I want to do is just put a little bit of spinach...

Just to wilt some spinach in there, which is going to take 30 seconds.

So you were awarded your first Michelin star when you were 25?

Mm, that's right, many, many moons ago.

So, you don't know that they're going to come in and inspect you.

No, no, you don't. Cos if you knew... Yeah.

..then you would just pull out all the stops for one table.

So, that then can go in there. That needs to be refrigerated.

So how long does it take you to refine a dish like this, then?

Um... It's about being inspired. I mean, I can only speak for myself.

My cooking is about being inspired by what around me. Yeah.

And the people, and my past, people I've worked with.

Um...I was fortunate to work

alongside Marco Pierre White at Harvey's,

which was his first restaurant when he was a head chef.

You know, he was a man absolutely possessed with, just, perfection.

Yeah. So it was a real treat to have, you know,

have actually witnessed that and worked alongside him,

and with other young chefs as well.

So, this just needs to blanch for, sort of, 30 seconds, really.

When you put it in, just, sort of, wiggle it like that so the pasta,

in its raw state, doesn't sort of touch each other.

As long as the water has touched it, it's sealed the outside. Oh, OK.

Just bring them out, refresh them in some iced water.

Just to stop them cooking.

So they are going to dry on there.

We want to create, sort of, a sheet.

Put that one there.

And then...

we need to just grab the filling,

to be mixed with the goat's cheese.

Spread the mixture.

Again, just making sure, as you turn it...

We can use the clingfilm,

just to expel, you know, an excess amount of it.

It hasn't got to be super-super-tight,

squeezing everything out.

We'll just put that back in the fridge for two minutes,

while I start to get the sauce ready.

So we're going to blanch those peas.

We are just going to put a little bit of that in for the spinach.

That will start to cook that down a little bit, first.

Add a little bit of cream into that, now.

Lemon.

Peas.

Broad beans.

Nice, sharp knife.

Straight for the jugular, in the middle.

This is where a really sharp knife is absolutely...

Paramount.

As I say, leave the clingfilm on.

That's going to colour up quite quickly.

I'd have fiddled around and taken that off.

Yeah.

It's a sort of safety net, holding it together. Yeah.

Then you need to pop them in the oven for a couple of minutes.

Always best to snip it with a pair of scissors,

because otherwise, they sort of fall apart on you,

unless you are super-confident.

A little drizzle of olive oil.

Amazing. There we are. They were have our rotolo.

Here we go. Let's all have a taste.

OK.

What do you think, ladies? Mm-hm. It's fantastic.

The veg is really, really good.

Right, Stephen, so, it's crunch time.

You've now got to decide who you're going to take through

to the Friday final, but before you do,

let's have a quick recap of what our cooks made earlier.

In the first round, George impressed Stephen with her duck tortellini.

She under-seasoned her bearnaise sauce in the second,

but produced a fresh and flavoursome ravioli in the final round.

Overall, very good dish.

I mean, I'm enjoying this. It's good.

I'd love to have the chance to cook with Stephen.

I mean, you can't even...

That's an experience I will take with me forever.

Meanwhile, Diane's first dish lacked seasoning in round one.

She aced her bearnaise sauce in the second,

but was her roasted butternut squash up to scratch in round three?

It is cooking. It is going soft, anyway.

I think the only thing that can save me

is either if the flavours that George has cooked don't go,

so the taste isn't there,

or possibly my bearnaise sauce,

because that was, out of three, the best one.

So that is what I'm pinning my hopes on.

OK, Stephen, it's time to declare your winner.

Who will you be taking through to the Friday final?

OK. I'm going to choose the person

who I feel is going to be the strongest next to me

in competition against the other professional chefs

and their champions.

And, you know, bearing that in mind, I think - I know -

the person I am going to take through

is George.

Oh! LAUGHTER

Commiserations, Diane. Well done.

It feels really surreal. Lovely. Really nice.

I didn't think I'd get this far, so I have learned things -

I've seen a Michelin-star chef cook a meal right in front of me,

so I'm going to go away really happy.

Let's do this. Let's do it. Yes, Chef.

Yes, Chef!

LAUGHTER

Tomorrow, on Yes Chef,

four more home cooks go all out to impress super chef Rupert Rowley.

The veal is annihilated. You couldn't eat it, could you?

It's a chance for them to work alongside the best in the business.

This is just burning. Everything is burning.

Argh!

But only one can become his partner for the Friday final.

If I ask somebody to do it, they do it.

I want him to live.

So that he can be tried and sentenced

and spend the rest of his life in prison.

The Fall returns. Thursday 29th of September only on BBC Two.

Sir Terry was the ultimate master at talking to his audience.