0:00:03 > 0:00:06Four of the best chefs in Britain are on the hunt for their perfect partner...
0:00:08 > 0:00:10..because, for the first time ever,
0:00:10 > 0:00:13amateur home cooks will be paired with the best in the business
0:00:13 > 0:00:16for the cooking experience of a lifetime.
0:00:16 > 0:00:18I can't hear you, say it to me louder! Yes, Chef!
0:00:18 > 0:00:22Each day, a different Michelin-starred chef will choose their perfect partner
0:00:22 > 0:00:24from four talented home cooks.
0:00:24 > 0:00:26Your veal is annihilated. It's...
0:00:26 > 0:00:29It's not good. You couldn't eat it, could you?
0:00:29 > 0:00:30Then, in the Friday final,
0:00:30 > 0:00:34all four pairs will go head-to-head to cook for culinary royalty,
0:00:34 > 0:00:36Pierre Koffmann.
0:00:36 > 0:00:39There's only two types of cooking - bad 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!
0:00:45 > 0:00:47For the amateur home cooks,
0:00:47 > 0:00:50they're about to be put to the test by the country's finest.
0:00:50 > 0:00:52She's stirring the mousse!
0:00:52 > 0:00:53Why would you do that?
0:00:53 > 0:00:55But who will win?
0:00:55 > 0:00:57This is Yes Chef.
0:00:59 > 0:01:01Welcome to Yes Chef.
0:01:01 > 0:01:04Let's meet today's four home cooks.
0:01:04 > 0:01:06First, it's Magdalena Wozny,
0:01:06 > 0:01:08a waitress from Manchester.
0:01:08 > 0:01:11People always tell me my food is amazing and it's always delicious,
0:01:11 > 0:01:14and they love whatever I make for them.
0:01:14 > 0:01:16It's got a bit of kick!
0:01:16 > 0:01:18Next is Gill Peak,
0:01:18 > 0:01:20who owns a cleaning company in Bolton.
0:01:20 > 0:01:23I'm northern, I like proper food,
0:01:23 > 0:01:27all me family like proper food and we like big portions.
0:01:27 > 0:01:30This is just burning, everything's burning.
0:01:30 > 0:01:32Louise Fountaine, from Chester,
0:01:32 > 0:01:35is in marketing for the medical industry.
0:01:35 > 0:01:37My strength is freestyle, I would say,
0:01:37 > 0:01:40being able to bring things together without necessarily looking at
0:01:40 > 0:01:42a cookery book.
0:01:43 > 0:01:45And finally, Helen Barrie
0:01:45 > 0:01:47is an IT trainer from Crewe.
0:01:47 > 0:01:50I'm totally experimental in my cooking style.
0:01:50 > 0:01:53This isn't looking like it does normally.
0:01:53 > 0:01:56I have a ridiculous number of herbs and spices within my cupboards.
0:01:56 > 0:01:57This doesn't look like this at all!
0:01:57 > 0:01:59Oh, maybe I'll get a corner out of it.
0:01:59 > 0:02:02So, we've got our four home cooks.
0:02:02 > 0:02:03All we need now is our chef.
0:02:03 > 0:02:06It's Rupert Rowley.
0:02:06 > 0:02:08Rupert Rowley has been head chef
0:02:08 > 0:02:10at the Michelin-starred Fischer's at Baslow Hall
0:02:10 > 0:02:14in the heart of the Peak District for the last 13 years.
0:02:14 > 0:02:17His menus are inspired by the seasons,
0:02:17 > 0:02:19and he's a huge champion of home-grown produce.
0:02:19 > 0:02:24OK, check on one monkfish, one asparagus, one pork, one carrot.
0:02:24 > 0:02:28Having trained under Raymond Blanc, John Burton-Race and Gordon Ramsay,
0:02:28 > 0:02:31he knows exactly what it takes to stay ahead of the game.
0:02:31 > 0:02:33I'm looking for somebody who's going to do what they're told.
0:02:33 > 0:02:36Big pet hate is when you show somebody how to do something
0:02:36 > 0:02:38and then you look round and they're doing it a different way.
0:02:38 > 0:02:40Fork. Fish on, Steve, yeah?
0:02:40 > 0:02:42It just needs a bit more on there.
0:02:42 > 0:02:46It'd be nice to get one over on the other chefs and win the competition.
0:02:48 > 0:02:51Welcome, Rupert. Thank you. It's so good to have you here.
0:02:51 > 0:02:54It's great to be here. We're all very excited, aren't we, ladies?
0:02:54 > 0:02:58Now, you are looking for your perfect partner for the Friday final. Yes.
0:02:58 > 0:03:00Brilliant. So what are you going to be looking for today?
0:03:00 > 0:03:03I've been having a think, because it's a bit different to me
0:03:03 > 0:03:05just judging what food you're going to cook,
0:03:05 > 0:03:06because I've got to work with you.
0:03:06 > 0:03:09So I'm going to treat it like it's your first day at work
0:03:09 > 0:03:11and we're going to see how we get on from there.
0:03:11 > 0:03:15So, looking at, obviously, what you're cooking, the way you're working, your time management,
0:03:15 > 0:03:18if you've made it really, really complicated, or if you've gone and played it safe.
0:03:18 > 0:03:21Or if it goes wrong, how you manage that if it goes wrong.
0:03:21 > 0:03:24I need to know that you're going to be able to sort it out.
0:03:24 > 0:03:26So, shall we get started?
0:03:26 > 0:03:29Let's get on with it. This is Round One, Dish Of The Day.
0:03:29 > 0:03:33So, cooks, in this round, you will be making a dish
0:03:33 > 0:03:35that you believe will set you apart from the rest.
0:03:35 > 0:03:40You have to make it count, because after this challenge, one of you,
0:03:40 > 0:03:42unfortunately, will be going home.
0:03:42 > 0:03:44OK, ladies. Are we ready?
0:03:44 > 0:03:46ALL: Yes, Chef!
0:03:46 > 0:03:48So, our cooks are off.
0:03:48 > 0:03:51And with someone destined to leave at the end of this round,
0:03:51 > 0:03:52impressing Rupert is crucial,
0:03:52 > 0:03:54because no-one wants to go home.
0:03:56 > 0:03:59There's only 45 minutes on the clock,
0:03:59 > 0:04:01and Gill is already feeling the pressure.
0:04:01 > 0:04:02Agh! Boiling.
0:04:04 > 0:04:07And this is just burning, everything's burning.
0:04:07 > 0:04:08Hi, Magdalena. Hello.
0:04:08 > 0:04:11Tell us what you're making. I'm making chicken and potato curry.
0:04:11 > 0:04:13Is it something that you always make?
0:04:13 > 0:04:16I make it always for my friends and family, and they all love it.
0:04:16 > 0:04:19And I'm not making it too spicy, because I don't like it too hot.
0:04:19 > 0:04:21Not overpowering. Otherwise, all you see...
0:04:21 > 0:04:23All you taste is the heat.
0:04:23 > 0:04:24About presenting...
0:04:24 > 0:04:28Obviously, Rupert said, you know, he's looking for presentation on a plate and stuff. Of course.
0:04:28 > 0:04:31Well, I'll try to make as most presentable as possible.
0:04:31 > 0:04:35I think, within each dish, it has the limits of its presentation.
0:04:35 > 0:04:36As long as no splatter on the plate.
0:04:36 > 0:04:38Yeah, we don't want it dripping down the sides. No.
0:04:38 > 0:04:42Right, well, we'll let you get on. Thank you. Good luck. Thank you.
0:04:43 > 0:04:45I'm stressed. There's not a lot of time.
0:04:48 > 0:04:51Hi, Gill. Hi. Hi, Gill. So, tell us what you're making.
0:04:51 > 0:04:55I'm making a cannelloni made with pancakes today.
0:04:55 > 0:04:57Oh! Rather than with pasta.
0:04:57 > 0:05:00Have you had it with pancakes before? Not cannelloni. I've done...
0:05:00 > 0:05:03We used to do a savoury duck dish and we used to confit the legs and wrap it in a pancake.
0:05:03 > 0:05:06Oh, really? And serve it underneath, yeah. Oh, there you go.
0:05:06 > 0:05:08You're in good company, he's done it as well. I like pancakes.
0:05:08 > 0:05:10My kids love pancakes.
0:05:10 > 0:05:12Yeah, my kids like pancakes. They love this dish.
0:05:12 > 0:05:15OK, well, we'll let you get on. Thank you.
0:05:20 > 0:05:21Hi, Louise.
0:05:21 > 0:05:23Hi there. So what are you making?
0:05:23 > 0:05:29So I'm doing baked salmon with rough-mashed, buttered new potatoes
0:05:29 > 0:05:31with a hollandaise sauce
0:05:31 > 0:05:35and, erm, some peas and broad beans.
0:05:35 > 0:05:37Shelled broad beans.
0:05:37 > 0:05:39So you've got your butter. And I've got my butter melting...
0:05:39 > 0:05:41Are you doing a reduction for that?
0:05:41 > 0:05:44No, I've put a little bit of lemon in the egg yolk.
0:05:44 > 0:05:47And the salmon is here and that's probably only going to take about
0:05:47 > 0:05:48ten minutes because it's quite a small piece,
0:05:48 > 0:05:50and we want it sort of slightly al dente.
0:05:50 > 0:05:52And so everything's ready to go, really.
0:05:52 > 0:05:54So the chives, are they going through your potatoes?
0:05:54 > 0:05:57They're going to go in the potato, and a little bit of garnish as well.
0:05:57 > 0:06:00OK. Lovely. Very nice! Yeah, looks good. OK, well, you look like you're in control.
0:06:00 > 0:06:03So we'll leave you to get on with it. Great, thank you very much! Thank you!
0:06:08 > 0:06:10Hi, Helen. Hello. Hi, Helen.
0:06:10 > 0:06:11Hello. There looks like lots.
0:06:11 > 0:06:14Very busy here. Yeah, lots going on here.
0:06:14 > 0:06:15A lot of improvisation going on.
0:06:15 > 0:06:19So I'm making lamb with sumac and tahini.
0:06:19 > 0:06:21And you bake an egg in it. OK.
0:06:21 > 0:06:25And I'm doing hummus and I'm going to do a baba ghanoush,
0:06:25 > 0:06:27and I'm hoping to do some flatbread.
0:06:27 > 0:06:29But I'm not guaranteeing anything.
0:06:29 > 0:06:31OK. Right. I think you need to... Better crack on and get on with it.
0:06:31 > 0:06:35I do, I think so! OK, all right, talk to you later. We'll leave you alone. Bye-bye!
0:06:40 > 0:06:44So, Rupert, whose dish at the minute is exciting you?
0:06:44 > 0:06:45I think, really, Helen, probably.
0:06:45 > 0:06:49OK. She's got lots of things going on. She's busy.
0:06:49 > 0:06:52Looked like she's really trying to impress.
0:06:52 > 0:06:54It looks like she's pushing herself as well. Yeah, yeah.
0:06:54 > 0:06:57You know, she's used to working and busy people and lots of
0:06:57 > 0:06:59things going on. Yeah. Which is what cooking's all about.
0:06:59 > 0:07:02Is there any dish that is slightly worrying you?
0:07:02 > 0:07:06Probably, erm, Magdalena with the curry.
0:07:06 > 0:07:08Right. It's all in...
0:07:09 > 0:07:12..what it tastes like, really. I'm not sure. I'm not sure,
0:07:12 > 0:07:16it didn't look particularly traditional and she didn't sort of say,
0:07:16 > 0:07:19"Oh, I've got a spice blend that I've made that's this and that.
0:07:19 > 0:07:24"And that's..." You know, it looked a bit more onions and a bit of tomato.
0:07:24 > 0:07:26But we'll wait and see.
0:07:26 > 0:07:28OK. What about Louise? I'm not sure.
0:07:28 > 0:07:32I felt a bit sorry for her chives that she got on her chopping board.
0:07:32 > 0:07:35She sort of murdered them with a cook's knife.
0:07:35 > 0:07:37They looked like, you know,
0:07:37 > 0:07:39she might as well have taken a lawnmower over the top of them
0:07:39 > 0:07:40when she was chopping them. No!
0:07:40 > 0:07:42I could hear them crying, you know.
0:07:42 > 0:07:44It was a terrible shame.
0:07:44 > 0:07:48And what about Gill? The pancakes. Yeah, it sounds really nice, that.
0:07:48 > 0:07:49Sounds really nice. Yeah. OK.
0:07:49 > 0:07:52You know, she was obviously proud of what she could cook.
0:07:52 > 0:07:55Yeah. And it sounded a nice dish. A bit of fun and, you know...
0:07:55 > 0:07:59It's interesting because they're all different, aren't they? So different. Mm, mm.
0:07:59 > 0:08:01Rupert is looking for good presentation,
0:08:01 > 0:08:05time management and how the cooks solve any unforeseen problems.
0:08:05 > 0:08:09So these last few minutes could make all the difference.
0:08:09 > 0:08:12Right. Sauce.
0:08:14 > 0:08:16I don't think I've got enough time, no.
0:08:17 > 0:08:21Right, ladies! You only have five minutes left.
0:08:21 > 0:08:23No chance.
0:08:23 > 0:08:26Having told Rupert she was making a mild curry,
0:08:26 > 0:08:28it seems Magdalena's recipe has proved otherwise.
0:08:29 > 0:08:31It's got a bit of kick.
0:08:31 > 0:08:34On the yellow station, Helen has concerns about her bread.
0:08:34 > 0:08:37This doesn't look like it does normally.
0:08:37 > 0:08:40It's a flatbread, but it doesn't look like this at all.
0:08:40 > 0:08:42One minute left, ladies.
0:08:42 > 0:08:43Only one minute.
0:08:48 > 0:08:53Despite her curry being rather hot, Magdalena plates up.
0:08:53 > 0:08:55Stressful...but fun!
0:08:55 > 0:08:59Meanwhile, Helen's trying desperately to fix her flatbread.
0:09:01 > 0:09:03It doesn't look like this at all!
0:09:03 > 0:09:05Oh, maybe I'll get a corner out of it.
0:09:05 > 0:09:08Ten, nine, eight...
0:09:10 > 0:09:13..seven, six,
0:09:13 > 0:09:16five, four,
0:09:16 > 0:09:19three, two,
0:09:19 > 0:09:21one. That's it!
0:09:21 > 0:09:24Stop cooking, step away from your plates. No more.
0:09:24 > 0:09:26SHE LAUGHS What a disaster.
0:09:28 > 0:09:31First to be judged is Magdalena, with her dish of the day -
0:09:31 > 0:09:33chicken breast and potato curry,
0:09:33 > 0:09:36served with basmati rice and garden peas.
0:09:38 > 0:09:41Hi, Magdalena. Hi! Hope you enjoy it. So, want to tuck in? Yeah, yeah.
0:09:49 > 0:09:51Rice is cooked lovely. That's nice.
0:09:53 > 0:09:55There's a bit of spice there. Yeah.
0:09:55 > 0:09:58There's a bit of spice there. It is quite spicy.
0:09:58 > 0:10:00You've got the potatoes in there,
0:10:00 > 0:10:02you've got nice flavour into those and whatnot.
0:10:02 > 0:10:04Erm, chicken's a little bit dry.
0:10:04 > 0:10:06OK. A little bit over with that.
0:10:06 > 0:10:10Maybe the sauce a little bit, so you coated the chicken a bit more.
0:10:10 > 0:10:13OK. Could have maybe done a little bit more with the presentation.
0:10:13 > 0:10:16OK, yeah. But it's got a lovely taste to it.
0:10:16 > 0:10:17Bit spicy, but not too spicy.
0:10:17 > 0:10:20I think that would... My wife would be crying.
0:10:20 > 0:10:21Oh, would she? She'd be crying.
0:10:21 > 0:10:24But that, for me, that would be fine.
0:10:24 > 0:10:27I think that's nice. 'I think they liked it.'
0:10:27 > 0:10:30Thought the chicken breast might be on the tad of dry side,
0:10:30 > 0:10:33but the potatoes were cooked properly and everything.
0:10:33 > 0:10:34It had nice taste.
0:10:34 > 0:10:36I thought it was a bit disappointing, really.
0:10:36 > 0:10:37Really? Yeah, I think so.
0:10:37 > 0:10:42She's used chicken breast and, for me, if you're doing a curry, you're looking at chicken thighs.
0:10:42 > 0:10:43Right, is that because it's...? For me.
0:10:43 > 0:10:46There's more sinews in there, so they break down more,
0:10:46 > 0:10:48so you end up with a juicier piece of meat.
0:10:48 > 0:10:51So chicken breast is really a big no-no when it comes to a curry?
0:10:51 > 0:10:53It's the wrong dish. Yeah. We spoke about the presentation,
0:10:53 > 0:10:56and I think the rice round the outside neatly
0:10:56 > 0:10:58and then that in the middle and a bit of coriander on the top
0:10:58 > 0:11:00would have been better than what she'd done.
0:11:00 > 0:11:02Just plonking it on. Yeah, plonking it on.
0:11:02 > 0:11:07Next to be judged is Gill with her dish of the day - beef and pork
0:11:07 > 0:11:12cannelloni pancakes with a tomato, mascarpone and bechamel sauce,
0:11:12 > 0:11:13served with a fresh green salad.
0:11:15 > 0:11:17There you go. Thank you. Oh, lovely. Thank you.
0:11:17 > 0:11:20How did you find that? Nerve-racking. Yeah.
0:11:20 > 0:11:22Tuck in? Yeah.
0:11:35 > 0:11:37Did you put a dressing on the salad?
0:11:37 > 0:11:40Just a bit of olive oil. Olive oil. Yes. Lovely.
0:11:42 > 0:11:43I think the pancake's really nice.
0:11:43 > 0:11:46It's a different... You know, it's a different take on it.
0:11:46 > 0:11:49I think... I saw you doing the two sauces, that was nice.
0:11:49 > 0:11:50They're nice and tasty.
0:11:50 > 0:11:54I think maybe you could have done a little bit more work with the salad.
0:11:54 > 0:11:57Yeah. You know, dicing up your olives a bit more.
0:11:57 > 0:11:59I think a bit more dressing on that.
0:11:59 > 0:12:02If this had got a bit of a zing to it, that would have really cut through nicely.
0:12:02 > 0:12:04Yeah. Cos you've got quite... It's quite heavy, isn't it?
0:12:04 > 0:12:07It's a heavy thing. It's a nice-sized portion.
0:12:07 > 0:12:09It'd be nice if we had a glass of wine to go with it.
0:12:09 > 0:12:11Oh, yeah, that would be nice, wouldn't it?
0:12:11 > 0:12:13SHEREE LAUGHS
0:12:13 > 0:12:15I thought I'd done rubbish,
0:12:15 > 0:12:18but, actually, I don't think I did that bad, really.
0:12:18 > 0:12:20Did all right, yeah!
0:12:20 > 0:12:23It was very rich. There was no flavour that really stood out.
0:12:23 > 0:12:26I would personally... Pasta would be better.
0:12:26 > 0:12:29The pancake was quite thick, wasn't it? Right, yeah.
0:12:29 > 0:12:31Home cooking is different to restaurant cooking. Completely.
0:12:31 > 0:12:33And you've got to be open to that.
0:12:33 > 0:12:36Time for Louise with her dish of the day -
0:12:36 > 0:12:37baked salmon with roughly mashed,
0:12:37 > 0:12:40buttered new potatoes with chives, peas,
0:12:40 > 0:12:43broad beans and a hollandaise sauce.
0:12:44 > 0:12:46Hi, Louise. Looks very nice, doesn't it?
0:12:46 > 0:12:48Yeah, it does. Sunshine yellow.
0:12:48 > 0:12:51Yes, it does! Colours look lovely. OK, we'll tuck in.
0:13:02 > 0:13:03So, it's a lovely plate of food.
0:13:03 > 0:13:05Erm...
0:13:05 > 0:13:07The hollandaise is nice.
0:13:07 > 0:13:08Strictly speaking,
0:13:08 > 0:13:11it's not hollandaise because it's not a reduction.
0:13:11 > 0:13:13I would've thought that would have been more of bearnaise,
0:13:13 > 0:13:16rather than... No, bearnaise, you would leave the reduction in.
0:13:16 > 0:13:18Oh, I see. I would call it a lemon sabayon, goes perfectly.
0:13:18 > 0:13:20It's not a criticism of the sauce.
0:13:20 > 0:13:24But, no, be very happy with that. It's a nice plate of food.
0:13:24 > 0:13:27Er, yeah, Rupert had some comments about my hollandaise
0:13:27 > 0:13:33and suggested that a traditional hollandaise should be a reduction.
0:13:33 > 0:13:37I'm not sure I agree with that but, anyway, overall, the comments were very positive.
0:13:37 > 0:13:43I just have to pick up the fact that she was questioning you about the bearnaise sauce... Yeah, yeah.
0:13:43 > 0:13:47No, quite funny, but there's a difference between an amateur and a professional.
0:13:47 > 0:13:51OK. I wouldn't dare tell a builder how to lay bricks properly,
0:13:51 > 0:13:53you know what I mean?
0:13:53 > 0:13:55If I ask somebody to do it, they do it.
0:13:55 > 0:13:58And finally, it's Helen with her dish of the day -
0:13:58 > 0:14:02minced lamb with sumac, tahini, pistachio nuts,
0:14:02 > 0:14:06pine nuts in a baked egg, hummus, baba ghanoush,
0:14:06 > 0:14:10and butternut squash with yoghurt, glazed with brown sugar, lime juice,
0:14:10 > 0:14:11chilli and garlic.
0:14:14 > 0:14:15There we go. Lovely.
0:14:15 > 0:14:17Now, your flatbread didn't make it.
0:14:17 > 0:14:19Ha-ha! My flatbread didn't make it. Aww! Which is a shame.
0:14:19 > 0:14:22But you did say you were pushed for time and you were a bit worried
0:14:22 > 0:14:24about actually getting it on the plate.
0:14:24 > 0:14:25I was being a bit optimistic.
0:14:25 > 0:14:29OK, let's dig in. What are you going to go for first?
0:14:29 > 0:14:31I'm going to start with the hummus.
0:14:31 > 0:14:32OK.
0:14:36 > 0:14:39The hummus could have done with a bit more oomph.
0:14:39 > 0:14:41Yes. You know, bit more garlic, bit more lemon.
0:14:41 > 0:14:44Right. Bit smoother. Shall we just work round?
0:14:44 > 0:14:45Yeah, go on.
0:14:49 > 0:14:52Are you smiling? Is that a nice smile there?
0:14:52 > 0:14:54You kind of lose the aubergine taste.
0:14:54 > 0:14:58But, in my personal preference, you know, it's got to have,
0:14:58 > 0:15:01if you ask me, it's got to have that oomph to it.
0:15:01 > 0:15:03And it's certainly got that. It's nice.
0:15:06 > 0:15:09The butternut, I love the way you glazed that.
0:15:09 > 0:15:10I saw that on the tray. Yeah.
0:15:10 > 0:15:15And it was one of those ones where you just want to stick your finger in the tray and lick it.
0:15:15 > 0:15:18I think you spoiled it a bit with the... Didn't need the dressing.
0:15:18 > 0:15:23Yeah, I don't think it did. I think that should have been another part. Right. You know what I mean? Yeah.
0:15:26 > 0:15:29This is lovely. Hm. I think this is lovely.
0:15:29 > 0:15:30I've never had...
0:15:32 > 0:15:36..mince with nuts, and I've never had tahini in it.
0:15:36 > 0:15:38Yeah. The flatbread's missing.
0:15:39 > 0:15:41That's what it needed. Yeah.
0:15:41 > 0:15:42You didn't serve it, you didn't say... No.
0:15:42 > 0:15:45I thought that was quite nice because you thought it wasn't right,
0:15:45 > 0:15:48you know what I mean? But it's a nice plate of food.
0:15:48 > 0:15:50Thank you. You'll be happy with that.
0:15:50 > 0:15:51I think you've done very well.
0:15:51 > 0:15:53I think I am overambitious.
0:15:53 > 0:15:56'And when I have people home, you know, for supper and things,
0:15:56 > 0:15:59'often, they comment on the fact they've had...
0:15:59 > 0:16:02'You know, they didn't realise the starter wasn't their main course.'
0:16:02 > 0:16:04So I do get carried away.
0:16:04 > 0:16:06You know, she's quite experimental.
0:16:06 > 0:16:09Yeah, yeah. Does that worry you, or does it...?
0:16:09 > 0:16:10No, I don't think so, no.
0:16:10 > 0:16:14And what she served... Yes, there were elements missing,
0:16:14 > 0:16:16but she admitted and she didn't serve them.
0:16:16 > 0:16:20Yeah. You know, what she put on there she was happy with.
0:16:20 > 0:16:23Yeah, that's quite brave, isn't it? That was quite brave.
0:16:23 > 0:16:26Only three people can be taken through to the next round.
0:16:26 > 0:16:30For one of our home cooks, it's time to leave the competition.
0:16:30 > 0:16:32We'll see if I've done enough to get through to the next round.
0:16:32 > 0:16:35We'll see. It all depends.
0:16:35 > 0:16:37Hopefully, fingers crossed.
0:16:37 > 0:16:40I hope I've done enough, and I hope I impressed the chef.
0:16:40 > 0:16:41Now I've cooked my first dish,
0:16:41 > 0:16:44I would really enjoy going through and trying something else.
0:16:44 > 0:16:48There's some tough competition out there, but I hope I've done enough to get through.
0:16:48 > 0:16:52A massive well done to all four of you, you've done extremely well.
0:16:52 > 0:16:57Unfortunately, at this stage, we do have to lose one of you.
0:16:57 > 0:16:58So, it's over to you, Chef.
0:16:58 > 0:17:00Yeah, well, I think you've all done really, really well.
0:17:00 > 0:17:05Unfortunately, the person we're going to lose from the first round is...
0:17:08 > 0:17:09..Magdalena.
0:17:09 > 0:17:11Aww!
0:17:11 > 0:17:13It's very hard to pick.
0:17:13 > 0:17:15But I just would have liked a bit more to it,
0:17:15 > 0:17:18and a bit more sort of finesse and style to it...
0:17:18 > 0:17:19OK. ..than what you produced.
0:17:19 > 0:17:22I think the thing that went wrong, it was my presentation.
0:17:22 > 0:17:26If I presented with more finesse, I think that would have been better.
0:17:26 > 0:17:30I really wanted to go through, but it's not meant to be just yet.
0:17:30 > 0:17:32So, that leaves three home cooks.
0:17:32 > 0:17:36They are Gill from Bolton, Louise from Chester and Helen from Crewe.
0:17:38 > 0:17:41Round Two, it's the Chef's Challenge.
0:17:41 > 0:17:45Now, in this challenge, Rupert has devised a skills test
0:17:45 > 0:17:47to determine which one of our home cooks
0:17:47 > 0:17:49has the skills he's looking for.
0:17:49 > 0:17:52So, Rupert, what's on the menu?
0:17:52 > 0:17:54We're going to use asparagus and we're going to poach an egg.
0:17:54 > 0:17:56Simple, straightforward.
0:17:56 > 0:17:58It's something as a chef you quite often get asked.
0:17:58 > 0:18:00We're looking just to take this rougher skin off.
0:18:00 > 0:18:04Take a peeler and you're looking to expose that lighter colour.
0:18:04 > 0:18:08Asparagus is round, so we're not looking for that.
0:18:08 > 0:18:10Mm-hm. Square, sort of sharp edges.
0:18:10 > 0:18:11Yeah. So we've got that flat edge.
0:18:11 > 0:18:13So there we go, so we've got our asparagus.
0:18:13 > 0:18:15Green vegetables, general rule of thumb,
0:18:15 > 0:18:17if it grows below ground, it goes in cold water.
0:18:17 > 0:18:19If it grows above ground, it goes in boiling water.
0:18:19 > 0:18:21Salt in there? Yeah.
0:18:21 > 0:18:25Quite a lot. Quite a lot. We'll put the lid back on.
0:18:25 > 0:18:27Right, while that's coming back up, we'll look at our poached egg.
0:18:27 > 0:18:29I always get a nice, big pan.
0:18:29 > 0:18:32With a nice...what I call a nice drop. Right.
0:18:32 > 0:18:34So, as you drop it in,
0:18:34 > 0:18:37it falls through the water, creating that shape.
0:18:37 > 0:18:40The other way of doing that is the swirling of the pan.
0:18:40 > 0:18:41So, vinegar in.
0:18:41 > 0:18:44You don't want too much, cos they taste like pickled eggs.
0:18:44 > 0:18:47Because you've got too much in it. So the reason you put it in, it keeps the white of the egg together.
0:18:47 > 0:18:51It's just to help keep the shape, yeah. I would have the water boiling
0:18:51 > 0:18:53when I put the egg in. You would actually have it bubbling?
0:18:53 > 0:18:55Yeah. I'd have it like that, yeah.
0:18:55 > 0:18:58Because as soon as I put the egg in, it's going to cool it down.
0:18:58 > 0:19:02Crack the egg into a ramekin first, just really...
0:19:02 > 0:19:04to make sure I don't drop any shell in. Oh, yeah.
0:19:04 > 0:19:05I'm going to put that in there.
0:19:05 > 0:19:09Right, we're going to take the lid off our asparagus.
0:19:09 > 0:19:11We're going to drop that in.
0:19:11 > 0:19:13Put the lid back on, bring it back up to the boil.
0:19:13 > 0:19:15Right, so now our egg...
0:19:15 > 0:19:17And we'll just drop that in.
0:19:17 > 0:19:19And you can see that, if I call it a tail,
0:19:19 > 0:19:21that's the bit. How long do you leave that in there for?
0:19:21 > 0:19:23Till it's cooked. How do you know?
0:19:23 > 0:19:26Do it by eye. Probably three minutes.
0:19:26 > 0:19:29Each egg is different, each piece of asparagus is different.
0:19:29 > 0:19:32You're learning to cook, you're not learning to use a timer.
0:19:32 > 0:19:35And now we can see, with that, I can just separate that tail.
0:19:35 > 0:19:39And if I pick it out too early, the yolk will fall out.
0:19:39 > 0:19:42I like the white cooked and the yolk runny.
0:19:42 > 0:19:44Sure. I don't like... I call it snotty egg.
0:19:44 > 0:19:48OK? So, egg's looking good, asparagus is looking good.
0:19:48 > 0:19:51We're going to just put a couple of knobs of butter in this pan.
0:19:51 > 0:19:53And we're just looking to melt that.
0:19:53 > 0:19:57If we're going to test if the asparagus is cooked, pick it out...
0:19:57 > 0:20:02The only way to tell, take the end off and try it.
0:20:02 > 0:20:04It's got a little bit of crunch. Yeah.
0:20:04 > 0:20:05We just drop that into our butter,
0:20:05 > 0:20:08and we're really just looking to glaze it up a little bit.
0:20:08 > 0:20:11Little bit of salt onto the asparagus.
0:20:11 > 0:20:12If I was serving this,
0:20:12 > 0:20:15I would season it up with a little bit of pepper. Do that.
0:20:15 > 0:20:19And we take our egg onto our cloth, just to let that dry.
0:20:21 > 0:20:22All the asparagus in the same way.
0:20:24 > 0:20:27I use the kitchen towel to pick up the egg, so that sits on there.
0:20:27 > 0:20:31And we'll just finish that on top of the egg - a little bit of salt...
0:20:32 > 0:20:34..and a crack of pepper. So there we go.
0:20:34 > 0:20:36So, do you want to have a taste and see and try?
0:20:36 > 0:20:38Then you'll know.
0:20:39 > 0:20:41Go for it.
0:20:41 > 0:20:43Nice. Lovely. Nice inside.
0:20:43 > 0:20:46Great job, Chef. OK, ladies.
0:20:46 > 0:20:49You have 15 minutes to do this challenge.
0:20:49 > 0:20:51If you'd like to go to your stations... Good luck.
0:20:53 > 0:20:58So, our cooks have just 15 minutes to create perfectly cooked,
0:20:58 > 0:21:00neatly plated asparagus and poached eggs.
0:21:00 > 0:21:04Sounds straightforward enough, but Helen isn't feeling confident.
0:21:04 > 0:21:07I'm not very good at poaching an egg in water.
0:21:07 > 0:21:09So...we'll just see how it goes, really.
0:21:12 > 0:21:15Rupert is looking for someone that can follow his instructions and
0:21:15 > 0:21:18demonstrate good time management.
0:21:18 > 0:21:19He'll also be watching closely
0:21:19 > 0:21:22to see how our cooks handle any mistakes.
0:21:23 > 0:21:26Ooooh! I think that's how not to do it!
0:21:34 > 0:21:37So how are they getting on? Yeah, they're doing well.
0:21:37 > 0:21:39Really, this test, we're looking for precision and neatness.
0:21:39 > 0:21:43So there should be no room for error when it comes to putting it on the plate and how it looks? Yeah.
0:21:43 > 0:21:45You know, they've got two eggs there.
0:21:45 > 0:21:48So if they made a mess of the first one, they can do another one.
0:21:48 > 0:21:51Is anyone kind of standing out for you, or...?
0:21:51 > 0:21:54It's hard to say, really. Louise is sort of rushing.
0:21:54 > 0:21:58She's getting on with it. Helen is being quite slow and methodical,
0:21:58 > 0:21:59and quite neat and precise, really.
0:21:59 > 0:22:03Whereas, this morning, she was a bit more... Yeah. ..frantic.
0:22:03 > 0:22:05OK, so it's quite good to see the difference in her work.
0:22:05 > 0:22:07Yeah, yeah. OK, and what about Gill?
0:22:07 > 0:22:10Yeah, Gill looked good. She was just in between and just getting on.
0:22:10 > 0:22:12Again, she was very carefully peeling the asparagus.
0:22:12 > 0:22:16But we'll see. I think it's to do with what we get in front of us.
0:22:16 > 0:22:17OK.
0:22:21 > 0:22:24Oh, I've not melted me butter. I just remembered.
0:22:24 > 0:22:28So whilst Gill and Helen are still working on their dishes...
0:22:29 > 0:22:31..Louise is first to the finish.
0:22:33 > 0:22:36I'm going to try my egg again because it was disastrous.
0:22:41 > 0:22:43Yeah.
0:22:43 > 0:22:48Stay together! As Helen starts poaching her second egg,
0:22:48 > 0:22:50Gill carefully rolls hers onto the plate.
0:22:59 > 0:23:02It's better than the other one. It's still not perfect.
0:23:02 > 0:23:03How much longer have we got?
0:23:03 > 0:23:06Ladies, you have ten seconds.
0:23:06 > 0:23:08Get your egg on the plate, Helen.
0:23:09 > 0:23:15Five, four, three, two, one.
0:23:15 > 0:23:16Step away from your plates.
0:23:18 > 0:23:20Can't do poached eggs!
0:23:27 > 0:23:29Welcome, ladies.
0:23:29 > 0:23:31Rupert's going to taste
0:23:31 > 0:23:33and then he's going to make his decision. OK.
0:24:10 > 0:24:14So we start with eggs slightly over.
0:24:14 > 0:24:15Asparagus lovely peeled.
0:24:15 > 0:24:17Just looking for a bit more crunch to it.
0:24:17 > 0:24:21Sure. Seasoning, you've put a lot around the side of the plate.
0:24:21 > 0:24:23That wasn't what I wanted.
0:24:23 > 0:24:25Just a little bit on the asparagus in the pan
0:24:25 > 0:24:28and then just a little on the egg, just to bring out that egg flavour.
0:24:28 > 0:24:29Sure.
0:24:29 > 0:24:31This one, egg perfect.
0:24:31 > 0:24:35Spot-on. Asparagus, a little bit neater with the peeling.
0:24:35 > 0:24:39You've got bits on there slightly overcooked.
0:24:39 > 0:24:40Seasoning, nice.
0:24:41 > 0:24:45This one, egg obviously is under.
0:24:45 > 0:24:47The asparagus is peeled lovely...
0:24:49 > 0:24:51..and it's cooked spot-on.
0:24:51 > 0:24:53So we've got a real mixed bag.
0:24:53 > 0:24:55First one I'm going to put through is this one.
0:24:55 > 0:24:57Louise. Thank you. Well done, Louise.
0:24:57 > 0:24:59Thank you very much. Well done. Thank you.
0:24:59 > 0:25:01And then we've got a difficult choice.
0:25:03 > 0:25:05Helen, you know, you tried too much this morning... Yep.
0:25:05 > 0:25:08..but what you produced was very, very good.
0:25:08 > 0:25:12We come this side. I think your food this morning wasn't quite as strong.
0:25:12 > 0:25:16But your eggs are perfect, you've done exactly what I wanted there.
0:25:17 > 0:25:22I think I'm going to go based on...passion.
0:25:22 > 0:25:24I'm going to go with Helen. All right. Thank you.
0:25:24 > 0:25:28OK. You've got a bit more of a foodie drive for it.
0:25:28 > 0:25:32Thank you. It's been a fantastic experience.
0:25:32 > 0:25:36And a Michelin-starred chef likes me eggs, so not everyone can say that.
0:25:36 > 0:25:38So that leaves just two cooks.
0:25:38 > 0:25:42They are Louise, who works in marketing, and Helen, an IT trainer.
0:25:42 > 0:25:45But only one can be Rupert's partner.
0:25:45 > 0:25:49OK, so this is our third and final round, The Chef's Special.
0:25:49 > 0:25:52Now, our home cooks will be given a set of ingredients to one
0:25:52 > 0:25:55of Rupert's signature dishes.
0:25:55 > 0:25:57Now, the aim of this challenge, guys,
0:25:57 > 0:26:01is for you to make a dish from these ingredients.
0:26:01 > 0:26:04You'll get to find out what Rupert makes a little bit later on.
0:26:04 > 0:26:07But for you viewers at home, here's today's ingredients.
0:26:08 > 0:26:11Rupert's chosen loin of veal,
0:26:11 > 0:26:15eggs, red potatoes, milk,
0:26:15 > 0:26:1900 pasta flour, butter, spinach,
0:26:19 > 0:26:23pea shoots, fresh peas, asparagus,
0:26:23 > 0:26:26purple sprouting broccoli and truffle oil.
0:26:26 > 0:26:29Easy enough for a Michelin-starred chef,
0:26:29 > 0:26:31but what will our home cooks make?
0:26:32 > 0:26:35Right, ladies, you have one hour.
0:26:35 > 0:26:38OK. Time to cook.
0:26:38 > 0:26:42This is the first time our home cooks have seen these ingredients,
0:26:42 > 0:26:43and with the clock now ticking,
0:26:43 > 0:26:46they're going to have to think quickly on their feet.
0:26:46 > 0:26:49This is quite a challenge, because the things that you might use all
0:26:49 > 0:26:50the time aren't here.
0:26:50 > 0:26:54I'm thinking you've got to try and get a flavour in a different way.
0:26:54 > 0:26:57I don't particularly want to go anywhere near the eggs again!
0:27:06 > 0:27:08Hi. Hello. Hi. How are we getting on?
0:27:08 > 0:27:12Yeah, I'm quite happy. So what are you actually going to make for us?
0:27:12 > 0:27:13I'm going to do something with the pork,
0:27:13 > 0:27:18but I'm going to massage it with rosemary,
0:27:18 > 0:27:20pan-fry it very slightly and then put it into the oven.
0:27:20 > 0:27:25I thought that I'd try and use the pea pod as well as the peas inside.
0:27:25 > 0:27:27My biggest challenge is actually staying the course.
0:27:27 > 0:27:30Yeah. You've got to stick to your guns and do what you feel is right.
0:27:30 > 0:27:32Right. Well, we'll let you get on. Yeah.
0:27:32 > 0:27:35Thank you. Great.
0:27:35 > 0:27:38So Helen thinks she's cooking pork, not veal.
0:27:38 > 0:27:40Let's see what Louise makes of her meat.
0:27:40 > 0:27:42Hi, Louise. Tell us what you're going to make.
0:27:42 > 0:27:46I've just basically coated the fillet of meat in this...
0:27:46 > 0:27:49What meat...are you going for?
0:27:50 > 0:27:51Well, I think it's pork.
0:27:51 > 0:27:55OK. Yeah. I'm going to pan-fry that a little bit and then I'm probably
0:27:55 > 0:27:57just going to finish it off in the oven for a little bit.
0:27:57 > 0:28:00So with that I'm going to make some creamy mashed potato
0:28:00 > 0:28:02maybe on a bed of spinach.
0:28:02 > 0:28:04Even though it might not be identical to yours.
0:28:04 > 0:28:07It's not got to be. It's not meant to be. Good, OK...
0:28:07 > 0:28:10Well, in that case... Shall we go away?
0:28:10 > 0:28:12Yes! Good luck. Thank you.
0:28:14 > 0:28:16So Louise and Helen both think they're cooking pork
0:28:16 > 0:28:20rather than veal, which actually takes less time to cook.
0:28:20 > 0:28:22But will they notice?
0:28:22 > 0:28:24How do you think they're getting on?
0:28:24 > 0:28:26They're not totally sure what the ingredients are,
0:28:26 > 0:28:28but they're portraying that they do know.
0:28:28 > 0:28:30But they don't know when they've got it wrong.
0:28:30 > 0:28:33When I said, "Do you know what they are?" "Oh, yes, yes. I know."
0:28:33 > 0:28:35And they said pork, and it's veal.
0:28:35 > 0:28:38Louise thinks the truffle oil is olive oil,
0:28:38 > 0:28:41which I think if she's going to use that to cook with,
0:28:41 > 0:28:43we're going to get a very strange dish.
0:28:43 > 0:28:45You know, you can smell it here now. Yeah.
0:28:45 > 0:28:48Oh, no! So that could ruin that.
0:28:48 > 0:28:51Helen's peeling the pea pods, which I thought was very strange.
0:28:51 > 0:28:55She knows they're peas, but she's going to serve the pods.
0:28:55 > 0:28:58But she's going to serve it to eat. She's going to serve it to eat it.
0:28:58 > 0:29:00There's more than enough veg there.
0:29:00 > 0:29:03Just put the pea shoots in the compost, you know?
0:29:03 > 0:29:07Let the garden have them. Obviously, out of these two lovely ladies
0:29:07 > 0:29:09you've got to pick one to be your partner. Yeah, yeah.
0:29:09 > 0:29:11I think Helen will do what she's told,
0:29:11 > 0:29:13but she could choke at the last thing. Yeah, yeah.
0:29:13 > 0:29:17Whereas Louise could just do her own thing! Yeah.
0:29:17 > 0:29:21As Louise douses her veal in heavily scented truffle oil,
0:29:21 > 0:29:25Helen adds some to her potatoes before adding the finishing touches
0:29:25 > 0:29:27to her inedible pea pods.
0:29:34 > 0:29:38Ladies, you only have one minute left.
0:29:44 > 0:29:47It's knowing actually how you present the food
0:29:47 > 0:29:50which is the challenge, I think. Maybe stack it up a bit.
0:29:50 > 0:29:53I might put another potato on. Stack it up high.
0:29:53 > 0:29:57Get your plates ready. Three, two, one.
0:29:57 > 0:30:00Stop cooking.
0:30:00 > 0:30:04Put your plates down, you've done all you can.
0:30:04 > 0:30:07Well done.
0:30:07 > 0:30:10That really is it, our cooks have done all they can.
0:30:10 > 0:30:13It's time to taste.
0:30:13 > 0:30:15First, it's Louise.
0:30:15 > 0:30:18She's made a fillet of veal on a bed of creamed potato,
0:30:18 > 0:30:22served with mushrooms, purple sprouting broccoli and fresh peas.
0:30:23 > 0:30:25ALL: Hi!
0:30:25 > 0:30:28So, right.
0:30:28 > 0:30:31The first thing, it wasn't actually pork.
0:30:31 > 0:30:32Oh! It's veal...
0:30:32 > 0:30:34Oh. ..but obviously veal is pink.
0:30:34 > 0:30:37We might be in luck. Yeah, we'll see, we'll see!
0:30:37 > 0:30:41The other one was the olive oil... Yes, it was truffle oil.
0:30:41 > 0:30:44..was truffle oil. Yeah, I got that after you left the table.
0:30:44 > 0:30:47Yeah. So, obviously that is a...
0:30:47 > 0:30:51Quite different in how we use that...
0:30:51 > 0:30:54Absolutely. ..and there was quite an aroma in the kitchen coming through.
0:30:54 > 0:30:55Yeah.
0:30:55 > 0:30:58So, yeah... Shall we taste? Shall we try? Yeah, let's go.
0:31:06 > 0:31:10The veal, if it was pork, I would say is slightly over.
0:31:10 > 0:31:13OK. As veal, it's definitely over.
0:31:13 > 0:31:17Yeah. The mash is good, certainly. Certainly good.
0:31:17 > 0:31:19There's a lot of it.
0:31:19 > 0:31:23It's more of a mashed-potato dish with a veal garnish.
0:31:23 > 0:31:26The mushroom's a bit salty, a bit overseasoned.
0:31:26 > 0:31:30Peas are lovely. I'm not sure with the rosemary... It's too strong.
0:31:30 > 0:31:32There's too much, is there? There's too much. Yeah.
0:31:32 > 0:31:36But, yeah, no, it's a nice plate of food.
0:31:36 > 0:31:39I think we could have done a bit more on there. Yeah.
0:31:39 > 0:31:41You know, made it a bit more challenging.
0:31:41 > 0:31:45Yeah, it was good. I mean, you know, obviously disappointing
0:31:45 > 0:31:46that I didn't know the meat.
0:31:46 > 0:31:49But I think it was quite tasty in some respects,
0:31:49 > 0:31:51and that's kind of really what you're trying to achieve.
0:31:51 > 0:31:54I mean, probably I'd give myself six out of ten.
0:31:54 > 0:31:58Louise's potato, you know, she can season, she's put some butter in it,
0:31:58 > 0:32:03it's milk. It was nice. Yeah. It wasn't just mashed potatoes.
0:32:03 > 0:32:05It was a bit more than that. Yeah.
0:32:05 > 0:32:07Next into the tasting room is Helen.
0:32:07 > 0:32:11She's made oven-roasted veal in rosemary, with whole peas,
0:32:11 > 0:32:13asparagus and purple sprouting broccoli,
0:32:13 > 0:32:17buttered mushrooms and roast potatoes in truffle oil.
0:32:20 > 0:32:22How was that for you?
0:32:22 > 0:32:23It was an interesting challenge.
0:32:23 > 0:32:26It's quite interesting. Your pork is actually veal.
0:32:26 > 0:32:27Oh, is it? Yeah.
0:32:29 > 0:32:30Yeah, English.
0:32:30 > 0:32:34As it is veal, it's definitely overcooked. OK.
0:32:40 > 0:32:43The veal is annihilated, it's not good.
0:32:43 > 0:32:44It's leather. It's not good.
0:32:44 > 0:32:47You couldn't eat it, could you? Do you know what I mean?
0:32:47 > 0:32:50I think you know the issue here. Yeah, that hasn't worked.
0:32:50 > 0:32:52I'm going to try it. I don't know if you can, actually. Yeah.
0:32:52 > 0:32:56I was trying to be creative. Yeah. It didn't work.
0:32:56 > 0:33:00They're papery. So this is the pods of the pea.
0:33:00 > 0:33:04Yeah. I thought you thought they were...
0:33:04 > 0:33:07Like mangetout. ..mangetout, or runners or something like that.
0:33:07 > 0:33:09Just trying to... Trying something different?
0:33:09 > 0:33:11Not very pleasant, is it?
0:33:11 > 0:33:14It's really papery. Don't think I could get it down, sorry!
0:33:14 > 0:33:16So you wouldn't serve this?
0:33:16 > 0:33:18No. Right, I'm going to have a roastie.
0:33:18 > 0:33:22They did look good, these. Or they do look good.
0:33:22 > 0:33:24Yeah. They are nice.
0:33:24 > 0:33:27Yeah. Truffle oil is quite strong, you know.
0:33:27 > 0:33:29I wanted to use it somewhere.
0:33:29 > 0:33:32They're the poshest roast potatoes I've ever had.
0:33:33 > 0:33:35You know, there's good and there's bad.
0:33:35 > 0:33:38He said that I'd annihilated the meat.
0:33:38 > 0:33:40That's not a good thing.
0:33:40 > 0:33:43Let's be frank, they were nice roast potatoes.
0:33:43 > 0:33:46After that... Nothing. ..nothing.
0:33:46 > 0:33:48So, with the final challenge complete,
0:33:48 > 0:33:53it's just left for Rupert to decide between our final two home cooks.
0:33:53 > 0:33:55But before Rupert announces the winner,
0:33:55 > 0:33:58it's time to reveal what he makes with those ingredients.
0:33:58 > 0:34:01OK, ladies, before Rupert makes his decision
0:34:01 > 0:34:04about who he is going to take to the Friday final,
0:34:04 > 0:34:05you're in for a real treat,
0:34:05 > 0:34:08because he's going to show us his signature dish.
0:34:08 > 0:34:10Lovely. Fantastic. So, over to you, Chef.
0:34:10 > 0:34:11OK. So the dish we're doing is
0:34:11 > 0:34:15roast veal with potato and egg yolk ravioli. Oh.
0:34:15 > 0:34:16So, pasta first.
0:34:18 > 0:34:21We've got 250g of durum wheat flour,
0:34:21 > 0:34:23five egg yolks...
0:34:25 > 0:34:26..and one whole egg.
0:34:29 > 0:34:31Tiny bit of olive oil. Tiny bit of salt.
0:34:32 > 0:34:34Season that up. Got a little bit of water here.
0:34:34 > 0:34:38We're looking to get the resemblance of breadcrumbs.
0:34:43 > 0:34:46If it's... Can you see it's just starting to come together?
0:34:46 > 0:34:49Yeah, yeah. Now, on the worktop with your hands,
0:34:49 > 0:34:53and you're looking to bring it together to form a ball.
0:34:53 > 0:34:55You've got to work quick and not mess about,
0:34:55 > 0:34:57because it's drying out all the time.
0:34:57 > 0:34:59So that's what we're looking for.
0:34:59 > 0:35:01Great. OK, touch it, grab it, feel it, squash it.
0:35:01 > 0:35:02It's actually much drier
0:35:02 > 0:35:04than I thought it would be, if that makes sense. Yeah, yeah.
0:35:04 > 0:35:08The next thing we're going to do is mashed potato.
0:35:08 > 0:35:11The thing with mashed potatoes, cook them in the skins.
0:35:11 > 0:35:13Why do you do that? Keep more nutrients in, keep more flavour in.
0:35:13 > 0:35:16Oh, OK. And it's easier to peel a potato in the skin
0:35:16 > 0:35:19while they're hot, by hand.
0:35:19 > 0:35:21So rice that through there.
0:35:21 > 0:35:22So, we've passed it once.
0:35:22 > 0:35:24Yeah. Yeah? We're going to pass it twice.
0:35:24 > 0:35:28OK. So now, what I do now is just add a little bit of butter,
0:35:28 > 0:35:32start to loosen it up a little bit, so that I can pass it again.
0:35:32 > 0:35:34And we'll just use...a sieve.
0:35:35 > 0:35:37Through there.
0:35:38 > 0:35:41Oh, God. So this is just to make it extra, extra, extra smooth.
0:35:41 > 0:35:44Extra, extra smooth and extra, extra emulsified.
0:35:44 > 0:35:50I class making mashed potato the same as making a hollandaise sauce.
0:35:50 > 0:35:54It's an emulsification of butter and potato.
0:35:54 > 0:35:56What's in a hollandaise sauce?
0:35:58 > 0:35:59Stop stirring.
0:36:01 > 0:36:04Well, you didn't agree on the ingredients, did you?
0:36:04 > 0:36:07No, and I still don't, actually. Don't you?
0:36:07 > 0:36:09Are you kidding? But I'm being polite.
0:36:10 > 0:36:12So, we've got that through there.
0:36:12 > 0:36:15So now, we're going to take our potato and then we're just going to
0:36:15 > 0:36:18add a tiny bit of milk just to loosen it slightly.
0:36:19 > 0:36:21So even though I've added all that butter,
0:36:21 > 0:36:25I've still got a very firm mix.
0:36:25 > 0:36:27You run two restaurants, don't you?
0:36:27 > 0:36:32Yeah. I left college and went to work at Le Manoir
0:36:32 > 0:36:34with Raymond Blanc.
0:36:34 > 0:36:37Wow. And there... So that was the first place you worked after...
0:36:37 > 0:36:40That was my first job, when I was 18. Wow. Amazing.
0:36:40 > 0:36:41I loved it there, it was great.
0:36:41 > 0:36:43It was a beautiful kitchen, lovely kitchen.
0:36:43 > 0:36:46You've got fantastic gardens, you've got amazing produce.
0:36:46 > 0:36:48You had... Like a dream. Oh, yeah.
0:36:48 > 0:36:50So we've got a simple garnish.
0:36:50 > 0:36:54We're just going to wilt the spinach and the pea shoots very lightly.
0:36:54 > 0:36:57Blanch the broccoli and then we're going to fry it.
0:36:57 > 0:36:59So the mushrooms, they've got a great nutty flavour
0:36:59 > 0:37:01which lends itself for what we're doing.
0:37:01 > 0:37:04So, we've had this in the fridge.
0:37:04 > 0:37:07Get it out, leave it out, let it come back so it's soft
0:37:07 > 0:37:10cos you're going to struggle to get it through the pasta machine
0:37:10 > 0:37:11if it's rock solid.
0:37:11 > 0:37:14So just flatten it out with your hands.
0:37:15 > 0:37:19And as we work down to get it through the pasta machine,
0:37:19 > 0:37:23we're just looking for it thin enough to be able to see
0:37:23 > 0:37:24your hand through it. Yeah?
0:37:24 > 0:37:28We're going to put an egg yolk in the middle of our ravioli.
0:37:28 > 0:37:30Lovely. Amazing.
0:37:30 > 0:37:32So now we've got our potato.
0:37:32 > 0:37:36Put that in the middle. Ah, you've done it that shape for the egg.
0:37:36 > 0:37:40I wondered why it was like that. So we take...
0:37:40 > 0:37:42Just drop our egg yolk in there.
0:37:42 > 0:37:43So then, egg wash, OK?
0:37:43 > 0:37:46Then go round, carefully.
0:37:46 > 0:37:49Pick your potato up. You're on one side
0:37:49 > 0:37:52then you go straight over to the other side and pick it up.
0:37:52 > 0:37:56OK. And then work your way round each side.
0:37:56 > 0:37:57OK. And you've got to bear in mind,
0:37:57 > 0:38:00the pasta in the middle is one thickness,
0:38:00 > 0:38:02the pasta at the rim is double.
0:38:02 > 0:38:05OK. So we just put those down there.
0:38:05 > 0:38:07So, we've got loin of veal.
0:38:07 > 0:38:10We're going to take these bits off the side.
0:38:11 > 0:38:14I'm just looking for the meat.
0:38:14 > 0:38:15We'll just season that up.
0:38:18 > 0:38:19And we do the...
0:38:19 > 0:38:22So the test is listening to the sizzling, then?
0:38:22 > 0:38:24Yeah. We will now cook our garnish.
0:38:24 > 0:38:27We're going to drop in our asparagus, broccoli and our peas.
0:38:27 > 0:38:29We're going to do this all in one pan.
0:38:29 > 0:38:32So while we do that, we'll just turn out onto the other side there,
0:38:32 > 0:38:35just to get that searing off on all sides.
0:38:35 > 0:38:37A little bit of butter. And the butter's for flavour, or...?
0:38:37 > 0:38:40For flavour. We're cooking through contact.
0:38:40 > 0:38:43So this, can you see now? It's foaming all around there.
0:38:43 > 0:38:45Yeah. So we'll take our veal out now.
0:38:45 > 0:38:48OK. Is that cooked now? That's done? Yeah, that's ready.
0:38:48 > 0:38:50Oh. That was quick, wasn't it?
0:38:50 > 0:38:55Yeah. How long did you two sear that for and then put it in the oven?
0:38:55 > 0:38:56About 45 minutes.
0:38:58 > 0:39:00No, not really.
0:39:00 > 0:39:02We got it so wrong!
0:39:02 > 0:39:04So I've just put in the peas that I've already blanched,
0:39:04 > 0:39:07the spinach and the pea shoots
0:39:07 > 0:39:10and I'm just looking to just gently wilt that down.
0:39:10 > 0:39:14OK. So that's our vegetables, yeah?
0:39:14 > 0:39:15Then we've got our butter here.
0:39:15 > 0:39:18That's going to use that for my sauce. Oh, great. OK.
0:39:19 > 0:39:22Rosemary, again, is a little bit like truffle oil.
0:39:22 > 0:39:24Too much is not a good thing.
0:39:24 > 0:39:27Especially on veal. What did you rub your pork/veal in?
0:39:27 > 0:39:29A lot of rosemary.
0:39:30 > 0:39:32Rosemary in our bearnaise.
0:39:32 > 0:39:33And we'll just take that off now.
0:39:33 > 0:39:36That's ready, that's ready, that's ready.
0:39:36 > 0:39:37So we'll drop our raviolis in.
0:39:37 > 0:39:39OK. We want the pan just boiling
0:39:39 > 0:39:41and we're looking at the colour, yeah,
0:39:41 > 0:39:43to tell when that's cooked.
0:39:43 > 0:39:45OK, can you see the yolks are starting to change?
0:39:45 > 0:39:47Yes. Yeah. So we'll just flip that over now.
0:39:48 > 0:39:51Right, with the veal, we're going to thinly slice this
0:39:51 > 0:39:52and serve this on.
0:39:55 > 0:39:57Very thinly sliced.
0:40:02 > 0:40:03OK.
0:40:04 > 0:40:06So, right, we'll go back to our garnishes now.
0:40:06 > 0:40:07So...
0:40:14 > 0:40:17OK. So we just finish that with our ravioli in the middle.
0:40:17 > 0:40:19Wow. Fantastic.
0:40:20 > 0:40:23Over the ravioli. Of course, the rosemary's in there, isn't it?
0:40:23 > 0:40:24Yeah.
0:40:26 > 0:40:27It looks lovely.
0:40:27 > 0:40:30Right, this is the fun part. Time to taste. There you go, ladies.
0:40:30 > 0:40:32Thank you very much. Thank you.
0:40:34 > 0:40:36It's lovely, actually. My gosh.
0:40:36 > 0:40:38Delicious. I want to try this veal.
0:40:38 > 0:40:41What do we think? What about you, Louise?
0:40:41 > 0:40:44So, it's crunch time.
0:40:44 > 0:40:46Rupert, you need to decide who you're going to take through
0:40:46 > 0:40:49to the Friday final. But before you do,
0:40:49 > 0:40:52let's have a quick recap of what our cooks made.
0:40:52 > 0:40:56In the first round, Louise impressed Rupert with her baked salmon.
0:40:56 > 0:40:59She slightly overcooked her poached eggs and asparagus in the second
0:40:59 > 0:41:01and overseasoned her veal
0:41:01 > 0:41:03with rosemary and truffle oil in the final round.
0:41:03 > 0:41:05Now I've got to this stage, you know,
0:41:05 > 0:41:08it's becoming much more of a possibility
0:41:08 > 0:41:12and, indeed, a reality. So, yes, I definitely want to win.
0:41:12 > 0:41:15Meanwhile, Helen ambitiously attempted several dishes
0:41:15 > 0:41:16in the first round.
0:41:16 > 0:41:19She undercooked her poached eggs in the second.
0:41:19 > 0:41:21I think that's how not to do it!
0:41:21 > 0:41:24But were her perfectly posh potatoes
0:41:24 > 0:41:27enough to sway Rupert in the final round?
0:41:27 > 0:41:30If he does pick me, I'd be really worried that I'd let him down.
0:41:30 > 0:41:32So I'd be... I'm going to
0:41:32 > 0:41:36watch lots of chefs' programmes and read lots of books before Friday!
0:41:38 > 0:41:41OK, Rupert, it's time to declare your winner.
0:41:41 > 0:41:44Who are you going to pick to join you in the Friday final?
0:41:45 > 0:41:47Yeah, well, quite difficult, really,
0:41:47 > 0:41:50cos quite different characters, different styles of cooking,
0:41:50 > 0:41:52different ways of working.
0:41:52 > 0:41:55But thinking about Friday and thinking about what we've got to do
0:41:55 > 0:41:58and somebody who's going to actually keep focused and calm
0:41:58 > 0:42:01and I feel has got more chance of delivering
0:42:01 > 0:42:03the goods of what's needed,
0:42:03 > 0:42:05I'm going to go with...
0:42:09 > 0:42:12..Louise. Well done, Louise. Congratulations, Louise.
0:42:12 > 0:42:14Thank you very much.
0:42:14 > 0:42:17I am absolutely delighted. I can't believe it.
0:42:17 > 0:42:20It's still sinking in. It's amazing, really amazing.
0:42:20 > 0:42:23You know, on reflection, if I had my time again,
0:42:23 > 0:42:26there's certain things I would do very differently. But that's life.
0:42:26 > 0:42:29You'll be back to do it all over again! Thank you.
0:42:29 > 0:42:31Don't be too hard on me.
0:42:31 > 0:42:34We'll have fun and we'll get on with it, we'll see how we get on. Yeah.
0:42:34 > 0:42:37I really want to win on Friday for him.
0:42:37 > 0:42:41He's an amazing chef and we've really had a lot of fun today.
0:42:41 > 0:42:43We've learned a lot.
0:42:43 > 0:42:44Tomorrow on Yes Chef...
0:42:46 > 0:42:47..it's the Friday final,
0:42:47 > 0:42:50and our four pro-am teams will go head-to-head.
0:42:50 > 0:42:51The race is on.
0:42:51 > 0:42:54They will be judged by triple Michelin-starred chef
0:42:54 > 0:42:56Pierre Koffmann.
0:42:56 > 0:42:5830 seconds left!
0:42:58 > 0:43:00But only one team can win.
0:43:00 > 0:43:03She's stirring the mousse! Why would you do that?
0:43:38 > 0:43:40Welcome to this Strictly edition of Pointless Celebrities.
0:43:40 > 0:43:42Got some of the real legends of Strictly here.
0:43:42 > 0:43:45We've also Anton du Beke. LAUGHTER
0:43:45 > 0:43:47What's it going to take for you to win? It's not me.