0:00:02 > 0:00:03This week, four Michelin-starred chefs
0:00:03 > 0:00:07selected their perfect partners from some exceptional home cooks.
0:00:07 > 0:00:09Today, those four teams compete,
0:00:09 > 0:00:11but only one can win.
0:00:12 > 0:00:16For the home cooks, it's a chance to prove themselves to their mentors.
0:00:18 > 0:00:22For the professionals, their reputations are on the line,
0:00:22 > 0:00:26as they will ultimately be judged by triple Michelin-starred chef,
0:00:26 > 0:00:28Pierre Koffmann.
0:00:29 > 0:00:32For me, there is only two types of cooking.
0:00:32 > 0:00:33Bad cooking and good cooking.
0:00:33 > 0:00:3630 seconds left!
0:00:39 > 0:00:42Four chefs, four home cooks,
0:00:42 > 0:00:44but only one team can win.
0:00:45 > 0:00:47This is Yes, Chef.
0:00:49 > 0:00:51Hello, and welcome to Yes, Chef.
0:00:51 > 0:00:53It's the Friday final,
0:00:53 > 0:00:56where all four teams will be going head to head.
0:00:56 > 0:00:57So let's meet them.
0:00:57 > 0:00:59On Monday, Galton Blackiston of Morston Hall
0:00:59 > 0:01:02chose entrepreneur Matt Agass as his team-mate.
0:01:02 > 0:01:04- We're in it to win it.- OK. - I'm looking forward to it.
0:01:04 > 0:01:05Cos I think you've got some talent.
0:01:05 > 0:01:07There are a few butterflies in there,
0:01:07 > 0:01:10- I must admit.- Yeah.- I want this little protege to do me justice.
0:01:10 > 0:01:13Michael O'Hare of The Man Behind The Curtain
0:01:13 > 0:01:16picked IT consultant Chris Watson on Tuesday.
0:01:16 > 0:01:18I can't tell you how tight it was.
0:01:18 > 0:01:20But the person I'm taking through on Friday is Chris.
0:01:20 > 0:01:22I think it's going to be really tight today.
0:01:22 > 0:01:24Everyone seems quite confident.
0:01:24 > 0:01:27Obviously, they've all made the finals, so they must be really good.
0:01:27 > 0:01:29On Wednesday, Stephen Terry of The Hardwicke
0:01:29 > 0:01:32chose digital marketing manager George Evans as his partner.
0:01:32 > 0:01:35You and I are a unit, we're a team. OK.
0:01:35 > 0:01:37And I feel that, you know, we've got a good chance.
0:01:37 > 0:01:39I know George has got a great level of confidence, and I think,
0:01:39 > 0:01:42you know, we've got as good a chance as anybody.
0:01:42 > 0:01:45And yesterday, Rupert Rowley of Fischer's at Baslow Hall
0:01:45 > 0:01:47chose home cook Louise Fountaine.
0:01:47 > 0:01:49- I'm going to go with Louise.- Oh!
0:01:49 > 0:01:52We're doing what we're doing, and that's where we're going.
0:01:52 > 0:01:53And we're not changing the plan.
0:01:53 > 0:01:55I think we've got it under control,
0:01:55 > 0:01:56but the pressure's definitely on.
0:01:57 > 0:02:00So, this is it. We're down to the final.
0:02:00 > 0:02:03This is round one, Recreate The Recipe.
0:02:03 > 0:02:06So, for this challenge, each of our professional chefs have given
0:02:06 > 0:02:10their partners a masterclass in how to deliver an exquisite dish.
0:02:10 > 0:02:12Here's how they got on.
0:02:13 > 0:02:16The home cooks had just one hour to complete their masterclass
0:02:16 > 0:02:19before the chefs leave them completely alone
0:02:19 > 0:02:20to recreate the exact same dish.
0:02:22 > 0:02:24We got the cod loin, we're going to cure that first, and then
0:02:24 > 0:02:27we're going to cook that at a low temperature in the water bath.
0:02:27 > 0:02:29Each chef has chosen a demanding recipe for their home cook
0:02:29 > 0:02:33in an attempt to showcase their skills and win the round.
0:02:33 > 0:02:35- So, right, Louise. We're going to make pan-fried John Dory...- Yeah.
0:02:35 > 0:02:37..with a wild garlic and mussel au nage.
0:02:37 > 0:02:40On the red team, home cook Louise reason is recreating Rupert's dish
0:02:40 > 0:02:45of pan-fried John Dory with a garlic and mussel broth au nage.
0:02:45 > 0:02:47- So, we'll skin the fish. - Get all those bits off.
0:02:47 > 0:02:48- Get all those bits off.- Yeah.
0:02:48 > 0:02:51The key to this dish is both perfectly cooked fish
0:02:51 > 0:02:53and carefully timed mussels.
0:02:53 > 0:02:56As soon as they start to open, they need to come out.
0:02:56 > 0:02:58- So as soon as they're open. - As soon as they're open.- OK.
0:02:58 > 0:03:00- Because we're going to reheat them. - OK.
0:03:01 > 0:03:03The home cooks can make notes,
0:03:03 > 0:03:05but must pay attention to every detail
0:03:05 > 0:03:08in order to produce a winning dish.
0:03:08 > 0:03:09So, the potatoes are for the crisp.
0:03:09 > 0:03:12- Grate them on the mandolin - have you used one before?- No.
0:03:12 > 0:03:13It's really easy.
0:03:14 > 0:03:16There's a little thing that is holding that shell,
0:03:16 > 0:03:17and is keeping it shut.
0:03:17 > 0:03:20- You run the knife down the back of the shell like that.- Yeah.
0:03:20 > 0:03:21Pop it open.
0:03:21 > 0:03:25On the blue team, home-cooked George is making chef Stephen's dish
0:03:25 > 0:03:29of saffron and chorizo risotto served with pan-fried scallops.
0:03:29 > 0:03:32Put them in away from you, so the oil splashes away.
0:03:32 > 0:03:35- So if you cook them in it like that then...- Oh, I see. Oh!
0:03:35 > 0:03:37The scallops need to be perfectly cooked,
0:03:37 > 0:03:40and the risotto rice needs to be tender.
0:03:40 > 0:03:42Getting there, but it's not ready, no.
0:03:42 > 0:03:44- Take your time with this.- Yeah.
0:03:44 > 0:03:48All I need is three really nice peeled carrots.
0:03:48 > 0:03:52On the green team, Matt will be attempting chef Galton's dish
0:03:52 > 0:03:54of poached brill with seasonal vegetables.
0:03:54 > 0:03:57- And don't forget to do this. - Yeah, a little trim round the edge.
0:03:57 > 0:03:59- It's a little thing, but it's quite important.- Yeah.
0:03:59 > 0:04:02The vegetables must be carefully prepared and presented,
0:04:02 > 0:04:04and the fish needs to be delicately cooked.
0:04:04 > 0:04:07- You need it totally submerged in the stock.- Yeah.
0:04:07 > 0:04:10And that will take about five minutes to cook. Season.
0:04:10 > 0:04:13Sneak a little bit of Michael's.
0:04:15 > 0:04:17Whatever it takes to win.
0:04:17 > 0:04:19But what's on the menu for the other team?
0:04:20 > 0:04:24Home cook Chris will attempt to make chef Michael's unusual-looking dish
0:04:24 > 0:04:28of cod loin dashi, topped with crispy shallot and potato,
0:04:28 > 0:04:31which is then blackened with squid ink powder.
0:04:31 > 0:04:33Naturally, you put loads of the ink and vinegar on it.
0:04:33 > 0:04:36- You don't want to see any of that golden.- Yeah.
0:04:36 > 0:04:37- Voila. Happy?- Fantastic.
0:04:37 > 0:04:39Brilliant.
0:04:39 > 0:04:41- Yeah.- Do you think you can do that? - I think I can do that. Yeah.
0:04:41 > 0:04:43- You're happy with that?- Got some good notes here.- Yeah?- Yeah.
0:04:43 > 0:04:46I honestly don't foresee you having any problems with this.
0:04:46 > 0:04:47Let's hope not.
0:04:47 > 0:04:51- That's it, chef?- That's it. All right. We're done.
0:04:51 > 0:04:54So, our cooks just have one hour to recreate
0:04:54 > 0:04:56their professional chef's masterpiece.
0:04:56 > 0:04:58And they're going to be all alone,
0:04:58 > 0:05:00as our chefs will be watching from the green room.
0:05:00 > 0:05:03Now, chefs, you do have a lifeline.
0:05:03 > 0:05:06If you see your partner heading for disaster,
0:05:06 > 0:05:09you can run in and save the day, but for just two minutes.
0:05:09 > 0:05:11So choose your time wisely.
0:05:11 > 0:05:13Right. Let's go.
0:05:13 > 0:05:15Chefs, please leave the kitchen.
0:05:15 > 0:05:18- Good luck.- Good luck. - Good luck. Enjoy it.
0:05:21 > 0:05:22Right, here we go.
0:05:22 > 0:05:24Exciting.
0:05:24 > 0:05:27Right, cooks. This is it.
0:05:27 > 0:05:29You have one hour.
0:05:29 > 0:05:31Start cooking.
0:05:32 > 0:05:35The cooks are on their own, and the pressure is on.
0:05:35 > 0:05:37Can they recreate the incredibly high standards
0:05:37 > 0:05:41of Michelin star food, all under the watchful eye of the chefs?
0:05:41 > 0:05:44And the chefs will be checking their partners' every move
0:05:44 > 0:05:47to see if they're following their instructions to the letter.
0:05:47 > 0:05:49How many of these pieces of chicken skin do you need?
0:05:49 > 0:05:51- No, that's cod.- I mean...
0:05:51 > 0:05:53HE LAUGHS
0:05:54 > 0:05:57Not sure I took it deep enough, but I'm going to do this one
0:05:57 > 0:05:59as well, and see if we can get three nice pieces.
0:05:59 > 0:06:01It's the first time I've ever done that, so...
0:06:01 > 0:06:03I think the thing she might make a mess of
0:06:03 > 0:06:04is when it comes to the sauce.
0:06:04 > 0:06:06Cos she was a little bit, "Oh, yeah, yeah, yeah,"
0:06:06 > 0:06:09and I was like, "You know, it'll split quite quickly."
0:06:09 > 0:06:11I just hope that when they're saying, "Yeah, I get it,"
0:06:11 > 0:06:13that they are actually getting it and not just saying that.
0:06:13 > 0:06:14- Yeah.- But so far so good.
0:06:14 > 0:06:16I want to get the risotto right.
0:06:16 > 0:06:19The right texture, and things.
0:06:19 > 0:06:21It will be OK. Be all right.
0:06:21 > 0:06:25So, whilst Galton's partner appeared to get it in the masterclass,
0:06:25 > 0:06:28he's actually forgotten an important ingredient.
0:06:28 > 0:06:30His bouquet garni.
0:06:30 > 0:06:32- The bouquet garni is still sat there, isn't it?- Oh, look.
0:06:32 > 0:06:33THEY LAUGH
0:06:33 > 0:06:36In a minute, he's bound to look at that and think, what is that for?
0:06:36 > 0:06:38It's a decoration. He's got to have a look at it in a minute,
0:06:38 > 0:06:39hasn't he? Bless him.
0:06:39 > 0:06:41He's going all around it, look...
0:06:41 > 0:06:43THEY CHEER
0:06:43 > 0:06:45Good lad!
0:06:46 > 0:06:48Meanwhile, Louise's focus appears to have drifted
0:06:48 > 0:06:50from her all-important mussels,
0:06:50 > 0:06:53which is putting chef Rupert on edge.
0:06:53 > 0:06:55She needs to take those mussels. Here we go...
0:06:55 > 0:06:58- No, she's checking the potatoes. - Those mussels are done.
0:06:58 > 0:07:00- They're done.- Leave those mussels! - Leave the potatoes.
0:07:00 > 0:07:02Leave the potatoes, they're fine.
0:07:02 > 0:07:06- The next pan. Up one, up one.- Are they supposed to be braised?- Up one!
0:07:06 > 0:07:10But is he willing to sacrifice his emergency two minutes
0:07:10 > 0:07:11so early on?
0:07:11 > 0:07:13I'm going to take my mussels off.
0:07:13 > 0:07:14THEY CHEER AND LAUGH
0:07:14 > 0:07:17So, Rupert is the first to run to his team-mate's rescue,
0:07:17 > 0:07:20and has just two minutes to get Louise back on track.
0:07:20 > 0:07:24- Two minutes.- They were well-cooked. - Sorry.- It's all right.
0:07:24 > 0:07:27- It's all right. Put that back on. - OK. I should be fine now.
0:07:28 > 0:07:30I've got two minutes, I'll be here for two minutes.
0:07:30 > 0:07:32- No... Oh, all right, fine. - OK. Yeah, yeah.- OK, OK.
0:07:32 > 0:07:34I was hoping they wouldn't come out.
0:07:34 > 0:07:37- I'm so busy concentrating on the potatoes...- Perfectly cooked.
0:07:37 > 0:07:40- Are they all right? - Oh, they're fine.- OK. Thank God.
0:07:40 > 0:07:43I actually had... I'm so glad you did that.
0:07:43 > 0:07:46- So we just leave those there for now.- That's fine now.- Yeah.
0:07:46 > 0:07:48- Rupert.- Yeah?- Your time is up. Your two minutes is over.
0:07:48 > 0:07:52- You're going to have to leave the kitchen.- Thank you, thank you.
0:07:52 > 0:07:54Something's burning in there, it's like...
0:07:54 > 0:07:55ambition.
0:07:55 > 0:07:56THEY LAUGH
0:07:56 > 0:08:00- Ambition?- So you did choose to go through very quick there.
0:08:00 > 0:08:01Yeah, very soon.
0:08:01 > 0:08:03- You can't... - If the mussels were ruined,
0:08:03 > 0:08:05the mussels were ruined, weren't they?
0:08:05 > 0:08:07- Louise.- Yes?- Did that startle you when he ran in?- It did, it did.
0:08:07 > 0:08:11- Yes, very much.- Did you feel like you had everything in hand?
0:08:11 > 0:08:14I thought everything was fine but it's interesting how you can take
0:08:14 > 0:08:17your eye off the ball for a moment, but I think I'll be all right.
0:08:17 > 0:08:20- All right. OK, I'll let you get on. - Thank you. Thank you.
0:08:20 > 0:08:24So Louise had a lucky escape from overcooking the mussels.
0:08:24 > 0:08:27But over on the yellow team, Michael's partner Chris
0:08:27 > 0:08:30is about to use everyone's least favourite kitchen appliance,
0:08:30 > 0:08:32the dreaded mandolin.
0:08:32 > 0:08:35I don't like watching this.
0:08:35 > 0:08:38He's going to in a second...
0:08:40 > 0:08:42I think it might be that angle of looking straight down
0:08:42 > 0:08:43at someone chopping, you just think,
0:08:43 > 0:08:45- "Something bad is happening here." - Yeah.
0:08:46 > 0:08:50Oh, mate! Oh, mate!
0:08:50 > 0:08:52- Oh, that is... - I'm not watching this!
0:08:52 > 0:08:55- That is cringeable. - Oh, he's got his finger...!
0:08:55 > 0:08:59- I don't like this.- The bowl's... You want to go in there...
0:08:59 > 0:09:02- I would go and do that for him. - That bowl is going over, look. - No, he's all right.
0:09:02 > 0:09:06I can butcher anything, but when people cut themselves I'm terrible.
0:09:06 > 0:09:07I don't mind him cutting himself,
0:09:07 > 0:09:10I just don't want him to ruin my potatoes.
0:09:11 > 0:09:15- Matt.- Sheree.- How are we getting on?- Not bad, not bad, I hope.
0:09:15 > 0:09:17So just getting the clams on.
0:09:17 > 0:09:20How do you feel, like, knowing that they're all watching?
0:09:20 > 0:09:22Is that making you feel a bit nervous?
0:09:22 > 0:09:24I'm trying to block it out my mind.
0:09:24 > 0:09:27You hear a few cheers when I've probably forgotten something.
0:09:27 > 0:09:29- Yeah! - Hopefully I'm doing him proud.- Good.
0:09:29 > 0:09:32- You look a little flushed. - I like a bit...
0:09:32 > 0:09:34- A nice bit of colouring.- All right. - A nice bit of colouring.
0:09:34 > 0:09:37- All right. Well, I'll let you get on.- Cheers.
0:09:37 > 0:09:39With their control of the kitchen completely removed,
0:09:39 > 0:09:43the chefs' competitive nature starts to come into play
0:09:43 > 0:09:46and Chef Michael's first in the firing line.
0:09:46 > 0:09:48Those potatoes... They don't look...
0:09:48 > 0:09:50The colour in them... You know?
0:09:50 > 0:09:51You guys...
0:09:51 > 0:09:54- I mean, they look... - They look a bit weird, don't they?
0:09:54 > 0:09:56- They're not changing colour. - They look a bit pale.
0:09:56 > 0:09:57Go on, then.
0:09:57 > 0:10:01So succumbing to peer pressure, Chef Michael goes in for the yellow team.
0:10:01 > 0:10:03How are you doing, chief? I'll leave you with that.
0:10:03 > 0:10:06- I just want to check these potatoes. - Yeah, the fryer went up.
0:10:06 > 0:10:07- Two minutes.- Oh, right, OK.
0:10:07 > 0:10:11- So they're working all right. Are the shallots gone?- Yeah, yeah.
0:10:11 > 0:10:12OK, mate, so start to think about...
0:10:12 > 0:10:15As soon as that cod's done, just bang it straight in the bath, yeah?
0:10:15 > 0:10:17- Yeah.- Pass everything off at that time.
0:10:17 > 0:10:19So, happy with what he's seen,
0:10:19 > 0:10:21Chef Michael decides to have a bit of fun.
0:10:21 > 0:10:23Just...
0:10:23 > 0:10:27- roll these up a bit.- OK. - What's happening over here?
0:10:27 > 0:10:28What is he doing now?
0:10:28 > 0:10:32- Is this a tattoo?- Yeah. - That ink comes off, doesn't it?
0:10:32 > 0:10:35LAUGHTER
0:10:36 > 0:10:40- Yeah, you look cool. - Let's have a look.
0:10:40 > 0:10:41- Oh, wicked.- Nice one, man.
0:10:41 > 0:10:43- Time's up, Michael.- Yep.
0:10:43 > 0:10:46- Time to leave. 30 seconds on them potatoes.- Thank you.
0:10:46 > 0:10:49- Galton said, "Turn all your stoves off."- Out, Michael!
0:10:49 > 0:10:51LAUGHTER
0:10:51 > 0:10:53- Look at his tattoo on his arm! - Did you just do that?!
0:10:53 > 0:10:55Yeah, I drew that on him.
0:10:55 > 0:10:58- Chris.- Hi.- How are we getting on? - All right, OK.
0:10:58 > 0:11:01- I think I've got everything in hand. - It looks like there's a lot to do
0:11:01 > 0:11:03but there's not a lot of ingredients knocking around.
0:11:03 > 0:11:06Michael keeps telling me to clean up after I've done something.
0:11:06 > 0:11:09- Did that startle you when he came running in?- I've got a new tattoo now, which is great.
0:11:09 > 0:11:11- I know!- I feel as if I'm part of the team now.- Oh, that's good.
0:11:11 > 0:11:14- Well, I'll eat let you chop that onion...- All right.
0:11:14 > 0:11:15- ..before you chop your fingers off. - Thank you.
0:11:15 > 0:11:18So Michael and Rupert have both been in, but Stephen's
0:11:18 > 0:11:21still playing it cool, in spite of everyone's best efforts.
0:11:21 > 0:11:24- She's very stirry, yours, isn't she? - She loves a good stir.
0:11:24 > 0:11:26- Has she added the rice yet? - Yeah, of course she has. - No, no, not yet.
0:11:26 > 0:11:29- I don't think she has.- She has... - She hasn't.
0:11:29 > 0:11:32Having failed to persuade Stephen to use his two minutes,
0:11:32 > 0:11:34Rupert tries his luck with Galton.
0:11:34 > 0:11:38Those vegetables have been in there a long time.
0:11:38 > 0:11:42Bearing in mind half of it's on the skin still.
0:11:42 > 0:11:44It's been in there a long time.
0:11:46 > 0:11:49Right, I'm going to go in now.
0:11:49 > 0:11:51As a result, Galton trades his two minutes
0:11:51 > 0:11:54to check Team Green's fish.
0:11:54 > 0:11:58- Hello, chef, you all right? - I hope so. The fish is on.
0:11:58 > 0:12:01That needs cooking longer, so you need to get it on.
0:12:01 > 0:12:04Get it on, all right? This is the important thing, obviously.
0:12:04 > 0:12:07You want to serve just that, getting the tail in.
0:12:07 > 0:12:10- The tail end is obviously thinner... - OK.- ..than the middle bit.
0:12:10 > 0:12:12- Just get it out...- Yeah.
0:12:12 > 0:12:14Is that butter sitting on the risotto supposed to be...?
0:12:14 > 0:12:17It's just sitting there melting and stuff.
0:12:17 > 0:12:19Now's as good a time as any to go give her a little boost.
0:12:19 > 0:12:21And with that, Stephen goes in to ensure George's risotto rice
0:12:21 > 0:12:23is finished to perfection.
0:12:23 > 0:12:25- All right, George.- Hi! - You've got two minutes.
0:12:25 > 0:12:27Just a little bit more butter in there.
0:12:27 > 0:12:29- You put your star anise... - Galton, your time is up.
0:12:29 > 0:12:33You have to leave the kitchen. There you go.
0:12:33 > 0:12:35Come on, you, out!
0:12:35 > 0:12:38- Come on, chef, get out my way. - Hey-hey!
0:12:38 > 0:12:40That was three minutes, got to be.
0:12:40 > 0:12:46Oh! Oh, he has remembered it. Good boy.
0:12:46 > 0:12:48All right, Steve, time's up. Out you go.
0:12:48 > 0:12:50OK, pull that off now... All good.
0:12:50 > 0:12:53- All good.- Out you go.
0:12:53 > 0:12:55A bit of salt and lemon juice on the spinach, remember.
0:12:55 > 0:12:58Oi, you! Out!
0:13:01 > 0:13:04So all four chefs have used their lifelines, and the cooks
0:13:04 > 0:13:08now have to finish their dish completely on their own.
0:13:08 > 0:13:10Cooks, you need to start thinking about plating up
0:13:10 > 0:13:13because if it's not on the plate, it won't be judged.
0:13:13 > 0:13:16Two minutes to go.
0:13:16 > 0:13:19Oh, no, my lad is boiling that fish.
0:13:19 > 0:13:21He is as well. Look at it!
0:13:21 > 0:13:24- It looks like it's swimming. - Will you take that fish out?!
0:13:24 > 0:13:26Good boy.
0:13:26 > 0:13:29Come on, George. Get your plate out the oven.
0:13:33 > 0:13:36My one's plating up and all.
0:13:37 > 0:13:40It looks... She's making a nice job of plating it up. It looks nice.
0:13:42 > 0:13:44Ten seconds.
0:13:51 > 0:13:54Three, two, one...
0:13:54 > 0:13:57Step away from your plates. Stop cooking.
0:13:57 > 0:13:58You have done all you can.
0:14:02 > 0:14:05It's time to taste.
0:14:06 > 0:14:10First to be judged by the other chefs is Rupert's team-mate Louise,
0:14:10 > 0:14:13who's attempted to recreate his dish of pan-fried John Dory
0:14:13 > 0:14:17in wild garlic and mussel nage served with asparagus,
0:14:17 > 0:14:20potatoes and samphire.
0:14:20 > 0:14:23But will Louise's version hit the mark with the other chefs?
0:14:23 > 0:14:25- Hiya.- Hi.
0:14:25 > 0:14:27- So how did you find that? - It was OK.
0:14:27 > 0:14:30I mean, it's a bit challenging but these sort of challenges are
0:14:30 > 0:14:33supposed to stretch you a little bit, so I think that was good.
0:14:33 > 0:14:36- All right, guys, it's over to you. - All right.- Tuck in.- OK.
0:14:40 > 0:14:43First things first, I think you've done a good job.
0:14:43 > 0:14:46I would've liked the fish to be a little bit more pan-fried,
0:14:46 > 0:14:50rather than slowly fried, but most of the elements are there.
0:14:50 > 0:14:52I think it's a delicious plate of food and I think
0:14:52 > 0:14:54you've done really well to get that many things on the plate.
0:14:54 > 0:14:56- In honesty, that fish is overcooked...- Oh, right.
0:14:56 > 0:14:58..and some of your smaller vegetables there I think have
0:14:58 > 0:15:00- had a little bit too much time. - Yeah, sure.
0:15:00 > 0:15:02But, all in all, I think it's amazing.
0:15:02 > 0:15:04- It's the only fault I'm picking. - Thank you.
0:15:04 > 0:15:07For me, again, you know, the fish could be a little bit less cooked.
0:15:07 > 0:15:10And just a little bit more seasoned, really. But, overall, sterling job.
0:15:10 > 0:15:12- Thank you.- Well done. How do you feel about those comments?
0:15:12 > 0:15:15- I think that's really nice. Thank you, guys.- 'The fish was over.'
0:15:15 > 0:15:17- Yeah, we thought that might be the case.- You've got the nice sauce.
0:15:17 > 0:15:20- It smells lovely.- It's nice, isn't it?- The sauce is lovely. Yeah.
0:15:20 > 0:15:23- I think that's worked.- I'd be more than happy with that.
0:15:23 > 0:15:24- Thank you.- All right?
0:15:24 > 0:15:27Next is Stephen's team-mate, George.
0:15:27 > 0:15:31She's made his dish of saffron and chorizo risotto served with
0:15:31 > 0:15:35pan-fried scallops, wilted spinach and breadcrumbs.
0:15:35 > 0:15:38But will her version live up to her mentor's expectations?
0:15:38 > 0:15:41- How was that for you?- Good, thanks.
0:15:41 > 0:15:44I was a bit nervous about how the risotto is, but...
0:15:44 > 0:15:46Well, I tasted the risotto, when I came in towards the end.
0:15:46 > 0:15:50- I thought it was perfect. - OK, tuck in, chefs.- Right.
0:15:51 > 0:15:53- So, George, it looks good. - Yeah, it does.
0:15:57 > 0:15:59Risotto's nicely cooked.
0:15:59 > 0:16:01The scallop could have been seared sharper,
0:16:01 > 0:16:03- if you know what I mean.- Yeah.
0:16:03 > 0:16:05I really like all the little bits on top.
0:16:05 > 0:16:08Definitely with the salt it's not there, I don't think.
0:16:08 > 0:16:10But it's cooked nicely, the risotto rice. The scallop...
0:16:10 > 0:16:13I think there's a tendency with home cooks to always want to
0:16:13 > 0:16:15move things around, and it can just sit in the pan.
0:16:15 > 0:16:18- But I think that's a nerves thing.- OK.
0:16:18 > 0:16:20Risotto is hard to cook, there's no doubt about it.
0:16:20 > 0:16:22It's lovely, I think it's nice.
0:16:22 > 0:16:25It's a nice, fresh dish, there's a bit of spice to it.
0:16:25 > 0:16:26- You've nailed it, I think.- Oh.
0:16:26 > 0:16:29- Are you happy with those comments? - Yeah.
0:16:29 > 0:16:30Well, well done.
0:16:30 > 0:16:32They said about the seasoning.
0:16:33 > 0:16:35It's not missing, it's not like there isn't any there.
0:16:35 > 0:16:37Could've been a tiny bit more,
0:16:37 > 0:16:39but that's as good as anyone's going to taste today.
0:16:39 > 0:16:43Time for Galton's team-mate, Matt, to be judged.
0:16:43 > 0:16:46He's recreated Galton's dish of poached brill
0:16:46 > 0:16:49with seasonal vegetables and a beurre blanc.
0:16:49 > 0:16:52But how will his version of the dish fare with the other chefs?
0:16:52 > 0:16:55- There you go, guys, my dish. - How did you find it?
0:16:55 > 0:16:58It was nerve-racking. The last ten flew by.
0:16:58 > 0:17:00To be honest, yeah, the anxiety kicked in,
0:17:00 > 0:17:03but it's something I enjoyed so much, so I won't forget it.
0:17:03 > 0:17:05Right, guys, tuck in.
0:17:12 > 0:17:15Firstly, I think the standard of your presentation's really,
0:17:15 > 0:17:16- really good.- Thank you.
0:17:16 > 0:17:19The sauce is lovely, and the fish is actually cooked really nice.
0:17:19 > 0:17:22Maybe the potatoes are a little salty. Maybe a little.
0:17:22 > 0:17:25- But, other than that, well done. - Thank you, Chef.
0:17:25 > 0:17:28Yeah, I think the presentation was lovely.
0:17:28 > 0:17:31- I thought the portion of the fish was a bit small.- I agree.
0:17:31 > 0:17:34- And it was a bit... You know... - Light lunch!
0:17:34 > 0:17:36I think partly the fish being cooked,
0:17:36 > 0:17:39there was a little bit of luck involved in that.
0:17:39 > 0:17:40Love the sauce.
0:17:40 > 0:17:43Maybe for me, if I was going to be super hypercritical,
0:17:43 > 0:17:46- maybe the clams, just another 30 seconds.- OK.
0:17:46 > 0:17:48- It's good, it's tasty.- Thanks, Chef.
0:17:48 > 0:17:50'For me, the clams are cooked enough.'
0:17:50 > 0:17:52They are. I actually genuinely think
0:17:52 > 0:17:55the judges were looking for something to critique.
0:17:55 > 0:17:59And, finally, it's Michael's team-mate, Chris.
0:17:59 > 0:18:04He's recreated his dish of cod loin dashi topped with
0:18:04 > 0:18:07crispy shallots, potato and squid ink powder.
0:18:07 > 0:18:11But will his version of the dish impress the other chefs?
0:18:11 > 0:18:14- There you go.- Wow! - How did you find that?
0:18:14 > 0:18:19- It was a challenge, but, eventually, it came together.- Chefs, tuck in.
0:18:19 > 0:18:22- OK.- Blimey. How do you do this?
0:18:22 > 0:18:25It looks like one of those sea urchins!
0:18:27 > 0:18:29This is a shallot and a potato on top, is it?
0:18:29 > 0:18:31- MICHAEL:- Yeah, crispy potato and shallot.
0:18:38 > 0:18:39You need to take a bow, sir.
0:18:39 > 0:18:42- Oh, thank you.- That fish is beautiful. Beautifully cooked.
0:18:42 > 0:18:45If I'm going to critique anything, and that's only cos I'm looking,
0:18:45 > 0:18:48a little bit over-seasoned on the potato crisps?
0:18:48 > 0:18:52- You've failed me.- I'm so sorry.
0:18:52 > 0:18:54Rupert?
0:18:54 > 0:18:56- It's a cracking plate of food. - Thank you.
0:18:56 > 0:19:00- Really very nice.- I think it's a great dish. A really good dish.
0:19:00 > 0:19:02And I know it's of Michael's design,
0:19:02 > 0:19:05but to cook it as if Michael had done it, I think is fantastic.
0:19:05 > 0:19:08- Oh, brilliant. Thank you.- Wow!
0:19:09 > 0:19:11- I don't think the potatoes are over-seasoned.- No.
0:19:11 > 0:19:15- That sauce is just amazing. - Lovely, mate. Well done.- Thank you.
0:19:15 > 0:19:16Thank you so much.
0:19:16 > 0:19:19The four home cooks must now wait
0:19:19 > 0:19:22whilst the chefs award a score out of ten for each dish.
0:19:23 > 0:19:25These marks will be added together
0:19:25 > 0:19:28to get a maximum possible score of 30 points.
0:19:32 > 0:19:34So, our teams have completed their first challenge,
0:19:34 > 0:19:38and the scores are in. In fourth place...
0:19:38 > 0:19:42It's Stephen and George. In third place,
0:19:42 > 0:19:44it's Galton and Matt.
0:19:45 > 0:19:47And currently in first place...
0:19:49 > 0:19:51..it's Michael and Chris.
0:19:53 > 0:19:57So Stephen and George are trailing behind on 21 points,
0:19:57 > 0:20:01and Michael and Chris are the ones to beat on 26.
0:20:01 > 0:20:03We had a strong start on the first dish.
0:20:03 > 0:20:06The second one, there's stiff competition, I think.
0:20:06 > 0:20:07I think, really, it's very close.
0:20:07 > 0:20:10I think there's a lot of really good people here today.
0:20:10 > 0:20:13George has been amazing. I mean, she's been absolutely fantastic.
0:20:13 > 0:20:16Maybe have a chance of winning. We'll see.
0:20:16 > 0:20:17Right, this is it.
0:20:17 > 0:20:21This is the last chance for our professional chefs and their
0:20:21 > 0:20:24home cooks to prove they have what it takes to be crowned
0:20:24 > 0:20:26this week's champions.
0:20:26 > 0:20:28And this time, they don't just need to impress each other,
0:20:28 > 0:20:30because for this final challenge
0:20:30 > 0:20:34they'll be cooking for culinary royalty Pierre Koffmann.
0:20:37 > 0:20:40Pierre Koffmann has been at the heart of high-end cuisine
0:20:40 > 0:20:41for an incredible 50 years.
0:20:43 > 0:20:46His proteges, including Gordon Ramsay, Marco Pierre White,
0:20:46 > 0:20:48Tom Kitchin and Jason Atherton,
0:20:48 > 0:20:52have amassed more than 20 Michelin stars between them.
0:20:52 > 0:20:55To be a top chef, first, you've got to be passionate,
0:20:55 > 0:20:58you've got to be prepared to work very hard,
0:20:58 > 0:21:01and you've got to cook what you enjoy to eat.
0:21:02 > 0:21:04He's only one of a handful of chefs in the UK
0:21:04 > 0:21:06to have been awarded three Michelin stars,
0:21:06 > 0:21:10an accolade he upheld for a ground-breaking 15 years.
0:21:10 > 0:21:12HE SPEAKS FRENCH
0:21:12 > 0:21:14He's going faster than you!
0:21:14 > 0:21:16With such a wealth of respect and experience,
0:21:16 > 0:21:19Pierre's expertise is second to none.
0:21:19 > 0:21:22I've got one ingredient I don't want to see in the kitchen. Red chilli.
0:21:22 > 0:21:24I'm completely against red chilli.
0:21:24 > 0:21:28- Two trotter, one turbot, one cod, one steak.- Yes, Chef!
0:21:28 > 0:21:31Welcome, Pierre. It's an absolute pleasure
0:21:31 > 0:21:33- to have you here with us today. - Thank you.
0:21:33 > 0:21:36Now, our teams are going to be cooking just for you
0:21:36 > 0:21:39and we've asked you to choose two key ingredients,
0:21:39 > 0:21:42so could you please tell us what they are?
0:21:42 > 0:21:44So, first one is chicken.
0:21:44 > 0:21:47And the second one is bitter chocolate.
0:21:47 > 0:21:49And what are you looking for in these dishes?
0:21:49 > 0:21:50The timing of the cooking
0:21:50 > 0:21:52is perfect, no point to buy your chicken
0:21:52 > 0:21:55and ruin it by overcooking it or undercooking it.
0:21:55 > 0:21:57The same with the chocolate.
0:21:57 > 0:21:59Don't try to do too many things with the chocolate.
0:21:59 > 0:22:03Lots of nice tips there, guys! And no pressure.
0:22:03 > 0:22:06Our teams have just one hour to produce
0:22:06 > 0:22:08a two-course menu for Pierre.
0:22:08 > 0:22:10In addition to chicken and chocolate,
0:22:10 > 0:22:13they can choose from a larder of ingredients.
0:22:13 > 0:22:16But their biggest dilemma is working out what to make.
0:22:16 > 0:22:18And they only have a short time together to devise
0:22:18 > 0:22:21a plan before the home cooks must leave the kitchen.
0:22:21 > 0:22:24So, what I'm thinking is I'm going to caramelise this,
0:22:24 > 0:22:27- and then I'm going to tip it out onto a tray.- Yes.
0:22:27 > 0:22:32The chocolate fondant with fruits?
0:22:32 > 0:22:35Salt and vinegar, olive oil, chopped fresh chilli, like a tiny bit...
0:22:35 > 0:22:37Like...like...like that much of a chilli.
0:22:37 > 0:22:39Imagine you're cooking it
0:22:39 > 0:22:41like a piece of fish - only on the skin side.
0:22:41 > 0:22:45OK, home cooks, it's time to leave the kitchen. Louise?
0:22:45 > 0:22:47- Sorry, what am I doing? - You're going.- Oh, OK.
0:22:49 > 0:22:51Oh, God!
0:22:51 > 0:22:54The professional chefs now have only 15 minutes to prep the dishes
0:22:54 > 0:22:58before they have to leave the kitchen and hand complete control
0:22:58 > 0:22:59over to their home cooks.
0:22:59 > 0:23:01Once they hand over,
0:23:01 > 0:23:04they won't be allowed back in until the final three minutes.
0:23:07 > 0:23:11The red team are currently in second place, and home cook Louise has
0:23:11 > 0:23:15convinced her chef, Rupert, to go with a Thai green chicken curry.
0:23:15 > 0:23:18I do feel a bit sick, actually. I'm so nervous.
0:23:18 > 0:23:21I think we've got it under control but the pressure's definitely on.
0:23:21 > 0:23:22But what's for dessert?
0:23:22 > 0:23:25Yeah, I'm trying to do a quick chocolate mousse,
0:23:25 > 0:23:27pate a bombe, cream, chocolate.
0:23:27 > 0:23:30I've never been whipping cream and cooking chicken at the same time!
0:23:31 > 0:23:33The blue team are going all-out
0:23:33 > 0:23:35to move from the bottom of the leaderboard.
0:23:35 > 0:23:37I definitely want to make Stephen proud.
0:23:37 > 0:23:41I'm nervous but I can't wait to get in there and get going.
0:23:42 > 0:23:45- How's it going?- Good, Chef. Good.
0:23:45 > 0:23:47A little bit of school where I think the chocolate was a bit hot
0:23:47 > 0:23:50when I put the egg yolks in. I think I might have just winged it.
0:23:51 > 0:23:53You've got to leave a little bit...
0:23:53 > 0:23:55Oh, no, she'll have plenty to do, Chef!
0:23:59 > 0:24:01So, it's the battle of the chocolate mousse
0:24:01 > 0:24:02between the blue and red teams,
0:24:02 > 0:24:05but what's on the menu for the green team?
0:24:07 > 0:24:10- Hello, sir.- Hello.
0:24:10 > 0:24:13- I'm not sure what's going on here. How's it going?- All right.
0:24:13 > 0:24:16Organised chaos, sort of thing.
0:24:16 > 0:24:18Poaching the chicken off, then roasting it.
0:24:18 > 0:24:23- And then doing...- You like to poach chicken?- Yes, little chicken mousse.
0:24:23 > 0:24:24Good luck.
0:24:24 > 0:24:25HE LAUGHS
0:24:26 > 0:24:28And, finally, the yellow team,
0:24:28 > 0:24:31who stormed ahead in the first challenge, they're making
0:24:31 > 0:24:35poached chicken, and have something unique up their sleeve for dessert.
0:24:35 > 0:24:39We're actually going to make potatoes sliced as crisps,
0:24:39 > 0:24:42dipped in the chocolate. That sounds absolutely fantastic.
0:24:42 > 0:24:45I think the only thing is if I can hold my nerve.
0:24:45 > 0:24:47Once I'm sat in front of the stove, I'm all right, you know,
0:24:47 > 0:24:50but at the moment, it's quite nervous.
0:24:50 > 0:24:52Over on the green team,
0:24:52 > 0:24:56home cook Matt is questioning Galton's fondant recipe.
0:24:56 > 0:24:58Oh, no, measure that chocolate!
0:25:00 > 0:25:04He needs to measure it at 125. He's put the whole lot in to melt.
0:25:04 > 0:25:07My recipe has to be 125. For fondant.
0:25:07 > 0:25:09Oh, man.
0:25:09 > 0:25:13Chefs, you have one minute before the home cooks come back in
0:25:13 > 0:25:15and you hand everything over to them.
0:25:17 > 0:25:20The chefs will only have two minutes to tell their home cooks
0:25:20 > 0:25:24what still needs to be done, so the handover is crucial.
0:25:24 > 0:25:26Bring in the home cooks!
0:25:28 > 0:25:32Come on, guys. You have two minutes to hand over.
0:25:32 > 0:25:35So, all I'm doing is all the ingredients that we'd use,
0:25:35 > 0:25:36I'm just sweating them down.
0:25:36 > 0:25:38We're on the same theme as the dish we did earlier.
0:25:38 > 0:25:43Nice selection of vegetables. Simply cooked. Nice sauce and the potatoes.
0:25:43 > 0:25:46- All right?- Yeah.- Does that make sense?- Yeah.- Yeah? OK?
0:25:46 > 0:25:49Piece of bread, do another bit. Oh, no, we've got bread already,
0:25:49 > 0:25:52haven't we? We've got bread in the panzanella.
0:25:52 > 0:25:53I put bread on that. So, maybe...
0:25:53 > 0:25:55Tricky now, really.
0:25:55 > 0:25:58I've done the peas and beans. Last-minute with them.
0:25:58 > 0:26:00And give it another 15 on that chicken?
0:26:00 > 0:26:02- Yeah, another 15 is perfect. - What I'm worried is...
0:26:02 > 0:26:06- Did you measure it out?- What? No.
0:26:07 > 0:26:10With time ticking away, chef Michael informs Chris he's taking a risk
0:26:10 > 0:26:13by completely changing their planned dessert.
0:26:13 > 0:26:16Change of plan, we're going to do a souffle.
0:26:16 > 0:26:18So we're still going to go with the chocolate crisps?
0:26:18 > 0:26:21No, that's gone. Souffle's done, it's made, it's there.
0:26:21 > 0:26:23I'll make the chocolate sauce, and that's complete.
0:26:23 > 0:26:24And over on the blue team,
0:26:24 > 0:26:27Stephen's also mixing up his menu with home cook George.
0:26:27 > 0:26:30That little rosti, you could have a crack at a rosti if you fancy it
0:26:30 > 0:26:32but, I mean, it's a bit of a... If you've never done it before
0:26:32 > 0:26:34and you're not that confident...
0:26:34 > 0:26:35I'll give it a go.
0:26:37 > 0:26:40Right, Chefs, it's time to leave the kitchen.
0:26:40 > 0:26:44When that timer goes off, I reckon that chicken's cooked.
0:26:44 > 0:26:46Leave the kitchen now.
0:26:46 > 0:26:50Mate, this might be the dumbest idea I've had in my life!
0:26:50 > 0:26:52- Just saying that. - Out you go, Michael. Thank you.
0:26:53 > 0:26:56- STEPHEN:- Put it in, just cook it gently. Little bit in there...
0:26:56 > 0:26:59Stephen, Stephen, out, out, out.
0:26:59 > 0:27:01Out, out, out!
0:27:01 > 0:27:03THEY SIGH
0:27:03 > 0:27:05Blimey O'Reilly!
0:27:05 > 0:27:06Jesus!
0:27:08 > 0:27:10Now watch it all implode!
0:27:11 > 0:27:15So, the handover is complete and the chefs will only return for
0:27:15 > 0:27:17the final three minutes of the challenge.
0:27:17 > 0:27:19But how are they feeling about their menus?
0:27:19 > 0:27:21I decided the best way for it
0:27:21 > 0:27:24was to steer it on what Louise felt she could do.
0:27:24 > 0:27:27So, she said Thai. I like that kind of stuff
0:27:27 > 0:27:29so I thought, yeah, we'll go with that.
0:27:29 > 0:27:31It's going to be a miracle if that souffle works.
0:27:31 > 0:27:34But I've got my fingers crossed. The chocolate sauce is semi-edible.
0:27:34 > 0:27:36It's quite a tough task I've given Chris to finish.
0:27:36 > 0:27:37But I have every confidence in him.
0:27:37 > 0:27:39He is a clean worker and he's quite precise.
0:27:39 > 0:27:41He's on his own in there.
0:27:41 > 0:27:43I've left him in the... without a paddle.
0:27:43 > 0:27:46It's a hard challenge, a really hard challenge.
0:27:46 > 0:27:50It is a big challenge for the home cooks, but I do think she's capable
0:27:50 > 0:27:52of doing it. She's proved that beyond doubt.
0:27:52 > 0:27:54That's why I chose her. She's got a cool head in a storm.
0:27:54 > 0:27:56And there is a bit of a storm
0:27:56 > 0:27:58going on out there at the moment. So, yeah.
0:28:05 > 0:28:07With 40 minutes left on the clock,
0:28:07 > 0:28:11it's a chance for Judge Pierre to catch up with the home cooks.
0:28:11 > 0:28:14But their chefs are as nervous about them talking to Pierre
0:28:14 > 0:28:16as they are about cooking for him.
0:28:16 > 0:28:18Oi, Pierre Koffmann's there.
0:28:18 > 0:28:19Sorry, hi.
0:28:19 > 0:28:22- Hi. How's it going? - Yes, not too bad.
0:28:22 > 0:28:25Should have just said, "Louise, Louise, don't talk to Pierre
0:28:25 > 0:28:27"and don't correct him."
0:28:27 > 0:28:31- It smells very good.- Oh, good, well, that's a good sign.
0:28:31 > 0:28:32Thank you.
0:28:32 > 0:28:36- Balance feels too strong? - Yes, that's right, yes.
0:28:36 > 0:28:40- I'm not over-seasoning it. So, hopefully...- I'll let you carry on.
0:28:40 > 0:28:41Thank you very much.
0:28:42 > 0:28:44Well-known for his sweet tooth,
0:28:44 > 0:28:47Pierre has spotted a problem with George's dessert.
0:28:49 > 0:28:51Be careful - your caramel.
0:28:51 > 0:28:53- Oh, thank you. - What are you doing with it?
0:28:53 > 0:28:59- I'm going to be making some pralines with it.- You should stop it.- Yep.
0:28:59 > 0:29:02Just hold the pralines in your caramel.
0:29:02 > 0:29:05I am allowed to help you once.
0:29:05 > 0:29:07- Hey, that's cheating, that! - It's not.
0:29:07 > 0:29:12It's nothing. Instant nougat glace a la Pierre Koffmann.
0:29:13 > 0:29:15- Thank you very much. - Good luck.- Thanks.
0:29:17 > 0:29:21So, while Pierre got George out of a sticky situation with her caramel,
0:29:21 > 0:29:24has Matt got what it takes to impress the culinary master?
0:29:25 > 0:29:29- How are you going with your food? - I think it's all right.
0:29:29 > 0:29:31I've got the part-poached chicken breast.
0:29:31 > 0:29:33I've got the mousse ready to go.
0:29:33 > 0:29:37Sabayon, there's fondants ready to go in.
0:29:37 > 0:29:38Just going to do a rosti.
0:29:38 > 0:29:40These are for the mushrooms, a little garnish.
0:29:40 > 0:29:42So, you are in full control?
0:29:42 > 0:29:46- I'll tell you in the end, Chef. - Still smiling!
0:29:46 > 0:29:47Happy to be here.
0:29:49 > 0:29:51Michael and Chris are currently at the top of the leaderboard
0:29:51 > 0:29:56but will chef Michael's last-minute decision to switch desserts pay off?
0:29:58 > 0:30:01- Hello, Chef. - You've got a lot of chocolate sauce.
0:30:01 > 0:30:02Yeah, I like chocolate sauce.
0:30:02 > 0:30:05So, I think what we might do is cover it with everything.
0:30:05 > 0:30:07And your chicken is cooked there?
0:30:07 > 0:30:09Yeah, we're just going to slow-cook it down,
0:30:09 > 0:30:14and then I'm going to go crispen the skin with some butter and oil...
0:30:14 > 0:30:16- Perfect.- ..and make sure it's all nice and crispy.
0:30:16 > 0:30:19- You are doing well, good luck. - OK, thank you, Chef.
0:30:25 > 0:30:29- So, Pierre, let's start with Stephen and George.- Yeah.
0:30:29 > 0:30:32So, Stephen is a lover of Italian food.
0:30:32 > 0:30:36He is a master of it, so I'm sure that as a team,
0:30:36 > 0:30:38they will do something very good.
0:30:38 > 0:30:43OK, so, Galton and Matt. Are you impressed with their menu?
0:30:43 > 0:30:46The roast chicken, it's got to be done to perfection,
0:30:46 > 0:30:48the skin should be brown.
0:30:48 > 0:30:53But he go for that dish and I hope he will do it very well, you know?
0:30:53 > 0:30:57'But what about Rupert and Louise's menu? Will their gamble
0:30:57 > 0:30:59'to serve a Thai-inspired dish to Pierre pay off?'
0:30:59 > 0:31:01I hope it won't be too hot,
0:31:01 > 0:31:06because I'm not a big lover of spices or hot food.
0:31:06 > 0:31:09So, I hope she will keep it softer.
0:31:09 > 0:31:12OK, so, Michael is making... and Chris is making, chicken with...
0:31:12 > 0:31:16Yeah, poached and roast chicken with vegetables,
0:31:16 > 0:31:18which should be very good.
0:31:18 > 0:31:20And these souffle with the raspberry,
0:31:20 > 0:31:24dark chocolate sauce to put on top, so it should be very good, yes.
0:31:24 > 0:31:27'The professional chefs will have three minutes before the end
0:31:27 > 0:31:31'of the round to rescue their home cooks and present their dishes.
0:31:31 > 0:31:33'But with 20 minutes to go,
0:31:33 > 0:31:36'things are starting to heat up in the kitchen.'
0:31:36 > 0:31:38The race is on!
0:31:38 > 0:31:40'While Matt is struggling with the equipment...'
0:31:40 > 0:31:42Really want to use an electric!
0:31:42 > 0:31:45'On the other side of the kitchen, Louise has decided to start
0:31:45 > 0:31:48'serving her main course without waiting for Rupert.'
0:31:48 > 0:31:51She keeps putting things on the plate and taking them off again.
0:31:51 > 0:31:52Why has she put the chicken on so early?
0:31:52 > 0:31:54Don't slice the chicken!
0:31:54 > 0:31:56I said don't slice the chicken.
0:31:56 > 0:31:58- Oh!- No!
0:31:58 > 0:32:00God, he's going to kill me if this is wrong.
0:32:00 > 0:32:04'And Louise isn't the only one taking matters into her own hands.'
0:32:04 > 0:32:06- A modern little swipe.- Quite nice.
0:32:06 > 0:32:08Thought she might do a ladybird on the plate. But, you know...
0:32:08 > 0:32:10LAUGHTER
0:32:10 > 0:32:13'And whilst the professional chefs can only sit back and wait,
0:32:13 > 0:32:16'they are starting to suffer from the lack of control.'
0:32:16 > 0:32:18Oh, she's doing the little...
0:32:18 > 0:32:21- Oh, no!- No, no, no, let me do that bit.
0:32:22 > 0:32:24Look at that, look, look... Oh, no!
0:32:24 > 0:32:27Mind you, their faces look amazing, don't they?
0:32:27 > 0:32:30'Galton's team-mate Matt has also decided to go off-piste...'
0:32:30 > 0:32:33What? He's only gone and put Madeira in the cherries!
0:32:33 > 0:32:35'..and torch his food.'
0:32:35 > 0:32:38No, what are you doing, my man?
0:32:38 > 0:32:39What are you up to?
0:32:40 > 0:32:43The blowtorch has massive potential to go wrong!
0:32:43 > 0:32:46'While Matt freestyles with his dessert,
0:32:46 > 0:32:50'Louise has started to attack Rupert's chocolate mousse.'
0:32:50 > 0:32:52She's stirring the mousse!
0:32:52 > 0:32:55- Why would you do that?! - She's beating the air out of it!
0:32:55 > 0:32:58Why would you do that?! She can't stop stirring!
0:32:58 > 0:33:00Put your hands in your pockets!
0:33:00 > 0:33:02MICHAEL LAUGHS
0:33:02 > 0:33:05'Michael may be laughing now, but if he wants his team to hold on
0:33:05 > 0:33:07'to their top spot on the leaderboard,
0:33:07 > 0:33:11'their souffle has to be perfect, and timing is everything.'
0:33:11 > 0:33:13I might turn this up.
0:33:13 > 0:33:15Might turn this up.
0:33:15 > 0:33:18Oh, come on!
0:33:18 > 0:33:20Ooh, what's happening?
0:33:22 > 0:33:25Oh, there's my souffle, look at that one!
0:33:26 > 0:33:30That'll be right down by the time we get in there, though, won't it?
0:33:30 > 0:33:33'I guess the proof really will be in the pudding.'
0:33:33 > 0:33:35Come on, chefs!
0:33:35 > 0:33:38'And with just three minutes to go, the chefs rejoin their cooks
0:33:38 > 0:33:41'for some rather frantic finishing touches.'
0:33:41 > 0:33:43In you get!
0:33:45 > 0:33:47We need to heat it up. Just put it on there, yeah?
0:33:47 > 0:33:48- Why's that?- Because it's cold.
0:33:48 > 0:33:50New pan, straight in, please, new pan.
0:33:50 > 0:33:51Frying pan, biggest you can get.
0:33:51 > 0:33:55- No, it's fine.- I'm doing another one.- That's fine, that's fine.
0:33:55 > 0:33:58- As well as slightly... If you can get some hot water.- Hot water?- Yeah.
0:33:58 > 0:34:00You shouldn't have stirred the mousse.
0:34:00 > 0:34:02- Oh, no!- Because you're knocking all the air out of it.
0:34:02 > 0:34:05I'm so sorry, I didn't know. What do you want me to do with this chicken?
0:34:05 > 0:34:06Nothing, just leave it.
0:34:06 > 0:34:09Guys, you have just 30 seconds left.
0:34:09 > 0:34:13If the food is not on the plate, it won't be judged.
0:34:22 > 0:34:23Stop cooking!
0:34:25 > 0:34:26Step away from your plates.
0:34:26 > 0:34:29Stop cooking!
0:34:29 > 0:34:31- Oh, that was terrible! - It's all right.
0:34:32 > 0:34:34'But in all the excitement,
0:34:34 > 0:34:38'Matt and Galton have left a key part of their dish in the oven.'
0:34:38 > 0:34:41- The rosti.- Huh?- The rosti. - That needs to go on now.
0:34:41 > 0:34:43Go, it wants to go on there.
0:34:48 > 0:34:51Well done. Really well done, you boys.
0:34:52 > 0:34:54'After challenge one,
0:34:54 > 0:34:56'Stephen and George were at the bottom of the leaderboard,
0:34:56 > 0:34:58'on 21 points.
0:34:58 > 0:35:01'Michael and Chris were the ones to beat on 26.
0:35:01 > 0:35:04'But with only five points between the first and last place,
0:35:04 > 0:35:08'Pierre's scores for challenge two could make all the difference.
0:35:08 > 0:35:10'First to be judged are Stephen and George.
0:35:10 > 0:35:14'They've made a roasted chicken breast with a potato rosti
0:35:14 > 0:35:18'and a panzanella salad with some pancetta and asparagus.
0:35:18 > 0:35:20'For dessert, they've made a chocolate mousse with
0:35:20 > 0:35:23'a hazelnut praline, a raspberry coulis and roasted cherries.'
0:35:23 > 0:35:26Come in, Stephen and George.
0:35:26 > 0:35:30- Hello.- Hello!- OK, so, are we going to taste it?- Let's tuck in, yes.
0:35:39 > 0:35:42The chicken is nice, it's properly cooked.
0:35:48 > 0:35:50Nice dish.
0:35:50 > 0:35:52With the oil, properly seasoned.
0:35:53 > 0:35:57Quite happy with that, yeah, very good.
0:36:05 > 0:36:07Quite bitter, needs the coulis.
0:36:07 > 0:36:09A bit too hard, I think, as a mousse.
0:36:09 > 0:36:11It is more a ganache than a mousse.
0:36:18 > 0:36:21The coulis is beautiful and it goes well with the chocolate.
0:36:21 > 0:36:23The chocolate should have been a bit lighter.
0:36:23 > 0:36:25- It's not bad. - I'm responsible for the mousse.
0:36:25 > 0:36:27You had nothing to do with that!
0:36:27 > 0:36:29THEY LAUGH
0:36:29 > 0:36:31But it is good, the whole thing, that's what I'm saying,
0:36:31 > 0:36:34if you go out in a restaurant, you would be happy to eat.
0:36:34 > 0:36:37- Thank you, Chef.- Thank you. - You've done very well.
0:36:37 > 0:36:40- You can relax and smile!- Yes!
0:36:40 > 0:36:44- Pierre was very kind, um... - He didn't spit anything out!
0:36:44 > 0:36:46The dessert tasted good, but just texturally, you know,
0:36:46 > 0:36:48the mousse was a bit too firm,
0:36:48 > 0:36:50so we'll definitely lose points for that.
0:36:50 > 0:36:52'Next into the tasting room are Galton and Matt,
0:36:52 > 0:36:54'currently sitting in third place.
0:36:54 > 0:36:58'They've made poached chicken breast in a Madeira sauce
0:36:58 > 0:37:02'with a potato rosti, wild mushrooms and a chicken mousse.
0:37:02 > 0:37:04'To follow, Galton and Matt have made a chocolate fondant with
0:37:04 > 0:37:06'a flambeed fruit sabayon.'
0:37:08 > 0:37:11- Galton and Matt.- Hello.- Hello.
0:37:11 > 0:37:13- We are going to taste it, no?- Yes.
0:37:13 > 0:37:15Not too many chefs will make a mousse from...
0:37:15 > 0:37:19I know, I know, and I'm regretting it, to be honest with you, but...
0:37:19 > 0:37:22The chicken is nice, it's properly cooked.
0:37:23 > 0:37:25It's a nice dish, no problem.
0:37:25 > 0:37:29He was quite smiling and relaxed there.
0:37:29 > 0:37:33I'm sure you will have a lot of new followers on Twitter now!
0:37:33 > 0:37:36THEY LAUGH
0:37:36 > 0:37:38- It is a very nice dish.- Thank you.
0:37:38 > 0:37:41But it needs just a bit more, maybe one minute cooking.
0:37:41 > 0:37:43Should be more set. How long did you leave it?
0:37:43 > 0:37:45It was actually nine minutes.
0:37:45 > 0:37:47- Maybe the oven. - Yeah, blame the oven.
0:37:47 > 0:37:49Yeah, blame the oven, that's good, yes.
0:37:49 > 0:37:53- I mean, we got a soft centre, but... - Yeah, that's the most important.
0:37:55 > 0:37:58Except for the presentation, it's a beautiful chocolate fondant.
0:37:58 > 0:37:59You've done very well.
0:37:59 > 0:38:02- Well done. - I'll try it with my eyes closed!
0:38:02 > 0:38:05I think it went great. I think we got a couple of good dishes out.
0:38:05 > 0:38:10Well, if I was a betting man, I'd go each way.
0:38:10 > 0:38:12At least I'll be in the top four!
0:38:12 > 0:38:13THEY LAUGH
0:38:13 > 0:38:15'Time for Rupert and Louise,
0:38:15 > 0:38:17'who are currently in second position on the scoreboard.
0:38:17 > 0:38:21'They have made roast chicken Thai nage with seasonal greens,
0:38:21 > 0:38:23'and a chocolate mousse with fresh raspberries
0:38:23 > 0:38:25'and a caramel nut crunch.'
0:38:25 > 0:38:27- Hello.- Hello!- Hi.
0:38:27 > 0:38:30- Well, let's taste.- We taste it.
0:38:34 > 0:38:38- I like the sauce, you didn't put too much green curry.- Great.
0:38:38 > 0:38:40The vegetables are a bit too much al dente.
0:38:40 > 0:38:42Yeah, you are too excited!
0:38:42 > 0:38:46- It was a bit early... - You wanted to go home early?
0:38:46 > 0:38:48I was a little bit ahead of myself, yeah.
0:38:51 > 0:38:54I liked your sauce, the sauce is very nice.
0:38:54 > 0:38:55Oh, I'm pleased, thank you.
0:39:04 > 0:39:05The mousse is good, very good.
0:39:05 > 0:39:09A bit solid, sorry, but very good mousse.
0:39:09 > 0:39:10I like it.
0:39:12 > 0:39:14You've done very, very well.
0:39:14 > 0:39:16I was not expecting you to do so well.
0:39:16 > 0:39:18- You surprised me, you're very good. - Thank you, that's very kind.
0:39:18 > 0:39:20I had a great team-mate here.
0:39:20 > 0:39:24The two plates of food that we put out were good and we were
0:39:24 > 0:39:27happy with them, and I think that Louise should be really pleased
0:39:27 > 0:39:29with what we've achieved.
0:39:29 > 0:39:33'And finally, it's the current leaders, Michael and Chris.
0:39:33 > 0:39:36'They've made poached chicken with seasonal vegetables,
0:39:36 > 0:39:39'pancetta, red amaranth and rapeseed oil.
0:39:39 > 0:39:42'For dessert, they've made raspberry souffle
0:39:42 > 0:39:44'with a bitter chocolate sauce.'
0:39:44 > 0:39:46Welcome, Michael and Chris.
0:39:46 > 0:39:52- OK, so, shall we taste it?- Let's tuck in, yes. Here we go.- Thank you.
0:40:03 > 0:40:06The chicken is very nice, it's properly cooked.
0:40:06 > 0:40:07Yeah.
0:40:08 > 0:40:13The broad beans, I would much prefer when the skin is removed.
0:40:13 > 0:40:15But they are good.
0:40:15 > 0:40:20For me, as a chef, I would have maybe a touch of sauce.
0:40:20 > 0:40:23But there was a lot of stock you got there,
0:40:23 > 0:40:26just reduce and make something of it.
0:40:35 > 0:40:37The souffle is nice.
0:40:37 > 0:40:40I'm not a souffle person, but it is nice.
0:40:40 > 0:40:43No complaint about the souffle. You did a very good job.
0:40:43 > 0:40:47- Thank you. - You've got a new commis to help you!
0:40:47 > 0:40:48THEY LAUGH
0:40:51 > 0:40:54'Pierre must now give each dish a mark out of 30.
0:40:54 > 0:40:57'These points will be added to the scores from challenge one,
0:40:57 > 0:41:01'giving a total score out of a possible 60 points.'
0:41:01 > 0:41:03I think it's anyone's, really.
0:41:03 > 0:41:06I know the scores were tight in the first round.
0:41:06 > 0:41:08We are in with a shout. I don't know, it's hard to say.
0:41:08 > 0:41:12I think Louise has given it 110, so we can't really ask for more.
0:41:12 > 0:41:18I can't praise this lad high enough for the final dishes.
0:41:18 > 0:41:23He's put in, most of it, on his own and he did really well.
0:41:23 > 0:41:25That last segment, you know, was just...
0:41:25 > 0:41:26It's pressure, pressure,
0:41:26 > 0:41:29and that's why I chose her to work alongside me.
0:41:29 > 0:41:34Fantastic, can't fault her. Would do it again any day.
0:41:34 > 0:41:37It's in the lap of the gods now, I guess.
0:41:37 > 0:41:41Well done, everybody. It's been an amazing week.
0:41:41 > 0:41:44But unfortunately, there can only be one winner.
0:41:44 > 0:41:48Now, your scores from the first challenge have been added
0:41:48 > 0:41:52to Pierre's scores, and we have the results.
0:41:54 > 0:41:56In fourth place, with 40 points...
0:41:58 > 0:42:00..it's Stephen and George.
0:42:02 > 0:42:05In third place, with 43 points...
0:42:06 > 0:42:07..it's Galton and Matt.
0:42:09 > 0:42:14But the winners, with just a three-point lead, on 51 points...
0:42:18 > 0:42:19..is Rupert and Louise.
0:42:24 > 0:42:26You were all very, very good.
0:42:26 > 0:42:30The red team produced a beautiful sauce, it made the difference.
0:42:30 > 0:42:34I'm completely, you know, over the moon, it's fantastic.
0:42:34 > 0:42:37There was a moment, ten minutes before the end, I thought,
0:42:37 > 0:42:39am I going to be able to pull this together?
0:42:39 > 0:42:42I was desperate for Rupert to come out and help me.
0:42:42 > 0:42:44- But it all worked out, so... - We did it. It's been great.
0:42:44 > 0:42:46We can be happy with that.
0:42:47 > 0:42:50Next week on Yes, Chef...
0:42:50 > 0:42:54four more top chefs will be on the hunt for their perfect partners.
0:42:54 > 0:42:55I'm making a mess!
0:42:57 > 0:42:59I was expecting a lot more from you.
0:42:59 > 0:43:00For the home cooks,
0:43:00 > 0:43:03it's the chance to work alongside the best in the business.
0:43:03 > 0:43:06This is the hardest thing I've had to do in my life!
0:43:06 > 0:43:10But who will be chosen and who will be Yes, Chef champions?
0:43:10 > 0:43:11The winners are...
0:43:39 > 0:43:41Subtitles by Ericsson