Nigel Haworth Yes Chef


Nigel Haworth

Michelin-starred chef Nigel Haworth puts four home cooks through a series of culinary challenges, including how to make spinach a la creme.


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Transcript


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Four of the best chefs in Britain

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are on the hunt for their perfect partner.

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For the first time ever,

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

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for the cooking experience of a lifetime.

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This is the hardest thing I've had to do in my life.

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Each day, a different Michelin-starred chef will choose

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their perfect partner from four talented home cooks.

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All of you, I thought, cooked really well.

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

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to cook for culinary royalty, Pierre Koffmann.

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What I look for in a perfect dish is to keep it simple and tasty.

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

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Release the home cooks!

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But will the amateur home cooks live up to their expectations?

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What are you doing?

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This is Yes Chef.

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Hello and welcome to Yes Chef.

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Let's see who's cooking in the kitchen today.

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First, it's Julie Yould, a housewife from Chester.

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People tell me my food is delicious.

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I usually like to use quite a few hot and spicy things,

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lots of chillies. I'm going to try and pull out all the stops today.

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I'll do my very best, try to remember everything

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in the right order and present it in a beautiful way.

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Next is Ben Kenneally, an account executive from Harrogate.

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People say my food is inspired by travel.

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I take lots of influence from different places I've visited

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in the past. I really want to win. The opportunity to cook

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for a Michelin-starred chef is fantastic.

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Chris Dearden is a pre-sales manager from Milton Keynes.

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My cooking style is quite varied,

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fairly rustic. Not so great on the presentation.

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And, finally, Charlotte Davies is a contract scheduler from Cardiff.

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I've always wanted to cook for, like, a Michelin-starred chef.

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It's been my dream.

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To know someone else appreciates your cooking would mean

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the absolute world to me.

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Well, we've met our home cooks so it's now time to meet our chef.

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It's Nigel Haworth.

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Nigel Haworth is chef patron of Northcote, set in the heart

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of the Ribble Valley in Lancashire.

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The style of cookery I do, it's modern British.

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We're cooking food that is in season, at its best.

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Nigel has an instinctive understanding of his region,

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and his cooking is described as local, rustic,

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and has a nod to heritage classics.

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OK, service!

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Having held a Michelin star for 20 years, his standards are

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incredibly high, and he's looking for the perfect partner.

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In an ideal world,

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I'd really like to have somebody who understands seasonality.

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It is the biggest factor in making a dish work.

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I'm looking for somebody who is really passionate and ambitious.

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And somebody who can win.

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Welcome, Nigel.

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It's an absolute pleasure to have you here today.

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It's great to be here.

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Well, our four home cooks will be doing all they can to impress you

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today, in the hope you'll pick one of them to be your partner in

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the Friday final. What are you going to be looking for?

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I think flavour is, for me, the most important thing. Seasonality's good.

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Really seeing those flavours work, seeing some harmony in the food.

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Just a simple, beautiful dish.

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OK, well, let's get on with it.

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This is round one, Dish Of The Day.

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Now, home cooks, you're going to be preparing one dish that you

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believe will set you apart from the rest.

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Now, you need to make it count because, after this round,

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one of you will be going home.

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You have 45 minutes, so use your time wisely.

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So, Chef, it's over to you.

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OK, let's see some fantastic ingredients coming together,

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some really fantastic food.

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ALL: Yes, Chef!

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Right, cooks. Your time...starts now.

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So, our cooks are off, and with one of them destined to leave

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the competition at the end of this round,

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they are going all out to impress Nigel with their Dish Of The Day.

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And, for Charlotte, the nerves are starting to show already.

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Just trying to remember everything, and trying to remember

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what I'm doing, and making sure I'm doing it all in order so nothing...

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hopefully messes up.

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One man who knows how to impress with his cooking is Chris.

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When I proposed to my wife, I cooked her chicken Kiev,

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which is her favourite dish.

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And I kind of combined that with a dish that my mother taught me,

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which is a sort of a chicken and bacon and white wine.

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And this is the result of the fusion of those two recipes.

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Well, it was good enough for Chris' wife,

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but let's hope it's good enough for Nigel.

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Hi, Julie. Hi.

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How's it going, Julie? Not too bad, thank you.

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I've got everything in for my paste.

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I've ground up my coriander seeds and my peppercorns. Right.

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Got all the essential ingredients in there,

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ready to make a fabulously zesty Thai green sauce.

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So, that's for your monkfish? That is for my monkfish, yes. Right, OK.

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So, what, you're doing a Thai green curry, then?

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Yes, with king prawns and monkfish. It's one of my favourites.

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And which chilli are you putting in? You've quite a few on there.

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Well, I've put in two large green, one bird's eye...

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So we want a little bit of a kick

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but nothing's going to blow anyone's head off, so... You reckon?

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If it was for me, I'd add some more,

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but there's other people to think of, so...

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Right, well, we'll leave you to it. Thank you.

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With temperatures rising in the kitchen,

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our home cooks appear to be keeping their cool,

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although Julie's having a few problems with her chillies.

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Making my eyes water!

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There's a bit more heat in that green chilli than I thought!

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Hi, Ben. How are you doing? What are you up to?

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Well, I'm making a papaya salad at the moment,

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which is really fresh and zingy.

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And, with that, I'm also marinating a weeping tiger,

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which is a sirloin steak in fish sauce and soya sauce.

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And griddled, nice and caramelised. It's going to be good. OK.

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So, where do your peanuts come in, then?

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Are you bashing those in there?

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Yeah. We're going to toast those off slightly as well,

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and they're going to be chopped and sprinkled on top to give it texture.

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All right, well, we'll let you carry on. Thank you.

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Best of luck. Thanks.

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With just 45 minutes to prepare their dish,

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our home cooks must be organised and efficient.

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But, for Charlotte, time is ticking away.

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Time's just going by so fast,

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I just need to make sure the celeriac's cooked in time and

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I've got enough time to blend it as well to make the puree.

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We'll see when it comes to dishing up. How are we getting on?

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Pretty good, pretty good. So, what are you making?

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So, mushroom-stuffed chicken.

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Served with mashed potato,

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French beans and a white wine and tarragon cream.

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Mm. Sounds a lot going on.

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There's a few elements,

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but they should all come together nicely at the end.

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The Cumbria ham there, is that in the stuffing,

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or are you wrapping the chicken?

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Yeah, so the Parma ham goes down, a layer of spinach, mushrooms,

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roll up like a spring roll, and then that gets inserted into the chicken.

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Does that help seal the chicken as well?

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It does, and it also gives it a little bit of seasoning,

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cos of the saltiness of the ham. Very good.

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I think you'd better get on with it as well.

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THEY LAUGH

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On the other side of the kitchen, Ben and Julie are both on schedule.

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Meanwhile, poor Charlotte is still struggling.

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The fried potatoes haven't quite cooked. The heat was on too hot.

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I don't want them going too brown.

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So I've just had to turn the temperature down

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and just pop them back in.

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So just a small hiccup. SHE CHUCKLES

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Hi, Charlotte. Hi. Charlotte, how are you doing?

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Oh, getting there. Just getting the lamb out?

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Yes, getting it ready to go into the oven now.

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So I've put rosemary, thyme, lemon juice, olive oil, salt and pepper,

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blended it to make a nice marinade to complement the lamb.

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I fried it, rendered the fat down,

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I'm going to put it in the oven now, just for ten minutes. Smells lovely.

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It does smell lovely. I'm hoping it'll taste as good as it smells.

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And what are you doing with that?

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So I'm going to make a celeriac puree, a red wine sauce.

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I've got balsamic roasted carrots, and then some pea shoots,

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just to give it... These look grand carrots, Charlotte.

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They're VERY big carrots! Easy!

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THEY LAUGH

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Huge! We've got a big breast and a big carrot.

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THEY LAUGH

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On separate dishes.

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But, yeah, I'm hoping all the flavours will come together

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and it'll just turn out nice.

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Good luck, Charlotte. Oh, thank you.

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OK, all the best, Charlotte. We'll see you very soon. Cheers.

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'So, Charlotte's back on track,

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'and all seems to be going well for Julie, too.'

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Fish doesn't take very long at all.

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Probably in about five or ten minutes or so,

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then I'll add the monkfish and the prawns a few minutes later.

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Try and time it for when the rice is ready.

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So let's start with Julie. Mm.

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She's doing a Thai fish curry. Looks good.

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I think she's calculated with her flavours.

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She seems to be confident, but not overconfident.

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So, yeah, I think she'll produce a nice dish.

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Ben. Ben. Who's doing another Asian-influenced dish. Yeah.

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With his steak. I get sort of not quite as much confidence there. OK.

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It's only a feeling. OK.

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But that suggests it's either going to be a hit or a real miss.

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And then Chris. That breast is big.

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There's going to be a lot on the plate, a lot going on.

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I hope I'm wrong here. We could have quite a clumsy dish.

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It always, you know...

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When you're pan-frying a chicken breast in breadcrumbs,

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it is quite tricky. Why? Why? It's always easier to deep-fry it.

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But, you know, he could come good.

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Charlotte.

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I'm excited about Charlotte. Lovely piece of lamb.

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It's a different way of actually doing it.

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Not marinating before, and sealing off

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and then putting the marinade over,

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and using that as like a cooking medium, is quite nice. Yeah.

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The girls, I feel, are more comfortable

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than the guys at the minute.

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But that can change. That can change.

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Why don't you go and have another look, see how they're getting on?

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I will do. Can I take my tea with me? Yeah, take your tea.

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A little tip I always do

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is I always put an upturned plate underneath the steak... OK.

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..so it allows the juices to run.

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It stops it cooking on.

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Ah, yes, great. Thank you.

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Cooks, you have just 30 seconds left.

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Ten.

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Nine.

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Eight.

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Seven.

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Six.

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Five.

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Four.

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Three.

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Two.

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One.

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Stop cooking!

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Step away from your plates.

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Right, that's it. That's the end of round one.

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It's time to taste.

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First to be judged by Nigel is Julie with her Dish Of The Day.

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She's made a king prawn and monkfish Thai green curry,

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served with Basmati rice.

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How we doing, Julie? OK, thank you. How did you find the challenge?

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A lot more difficult than at home, to be honest.

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Had a bit of a problem with the rice,

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which at home was just perfect.

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And I just, for some reason, ran out of time,

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and I didn't garnish it.

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I wanted to put some nice red in it with the red chillies

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and a bit of basil. But...

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It evaporates, doesn't it, your time when...? It does, yes.

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It's amazing. But I think I'm pleased with the Thai sauce.

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Happy with the flavours, but just not the presentation I wanted.

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It was a bit thrown on at the end. OK.

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I would have liked the presentation to be a bit different.

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I think I did say that I was more interested in flavour, so... Yeah.

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I hope so. OK. Shall we have a go?

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Tuck in. Tuck in? Right.

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I know what you mean about the rice. Yeah. It just isn't...

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It's not happening, is it? ..fluffy. Yeah.

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There's a lovely balance of flavours. Thank you.

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And I'm just getting that lovely kick of the chilli

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at the back of my palate. The rice, as we said, is a bit under.

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If anything, perhaps, slightly overcooked on the monkfish.

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Yeah. You know, but it was almost inevitable, cos...

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At the end, wasn't it...? It was a bit of a crash at the end there

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to get it on. Yeah. But your flavours are lovely. Thank you.

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Hi. Oh, how did you go? Not so bad. Yeah?

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Got the comments I expected about the rice,

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but wasn't happening on the convector top.

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She looked a bit disappointed, obviously, with her rice. She was.

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And she knew straight away, didn't she? Yes. That she...

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She knew she'd overcooked her food, and she knew, at the end,

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that she'd sort of not managed the assembly, is the best word. Yeah.

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She captured the flavour of Thai curry.

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The heat was lovely, I thought.

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Yeah, it wasn't too powerful, was it? But it was just nice.

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Yeah, it's just a shame about the rice, but...

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But I think, at the moment, it's all about the flavours. Yeah.

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Thank you. That's really good. Thanks.

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Next to take the taste test is Ben with his Dish Of The Day -

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weeping tiger steak,

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served with a papaya Thai salad and wok-fried broccoli.

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Hi.

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Ben. How did you feel you cooked?

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Um, it went OK, yeah, I was a little bit worried

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about overcooking or undercooking the steak,

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but I'm pretty happy with the way that's come out. Mm.

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You cooked it nice and medium rare, so... Yeah.

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Good. Let's try. Enjoy.

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All gone quiet now. HE CHUCKLES

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A little bit al dente, those, are they?

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They are very al dente. Yeah. Mm.

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You know, nice flavour. Thank you.

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You said that was zingy, didn't you? Yeah.

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Zingy's the word. I like zingy. Very zingy food. Good.

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I thought the papaya Thai salad -

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with the peanuts and the texture of that -

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worked really well with the softness of the steak.

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Great. And that zinginess, for me, worked.

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And the broccoli, you know, although it's al dente, very much enjoyed it.

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Thank you.

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How did it go? Good. Yeah? Good, yeah.

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Obviously, you were a bit worried about Ben's dish,

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cos you said it could be hit or miss. So was it a hit for you?

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Yeah. It worked.

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That's a really nice piece of steak.

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Sort of that sweetness of the marinade on the steak,

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and then that really... as he used, that word, "zingy".

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And the texture on the salad.

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It really brought it together.

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Time for Chris's Dish Of The Day -

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mushroom-stuffed chicken, served with mashed potatoes,

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French beans and a white wine and tarragon cream.

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There we go. Thank you, Chris. Lovely.

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And how did you find the challenge? It was really good.

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So you're pleased with the end result? I think so.

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The breading could have stuck a bit better.

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Probably cos you're actually, you know, in a competition,

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you maybe have rushed it.

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Just a little bit more care might have just passed that through.

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One of my biggest worries was that the chicken breast

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was a bit larger than the one I'd been testing with,

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and I had some concerns as to

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whether I was going to get it cooked properly in time.

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It actually looks, from here, cooked perfectly, doesn't it?

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Well, I'm going to taste it. Yes, let's.

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The chicken feels like it's cooked perfectly.

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You know, the stuffing's lovely, seasoned.

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And the French beans are al dente and a little bit under-seasoned.

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OK, yep.

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The sauce is kicking of tarragon. I mean, it is punchy tarragon.

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If anything, there's a little edge of sort of acidity.

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Which, for me, means you haven't reduced your alcohol down.

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OK. Before I add the stock? Before you add the stock. Ah.

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That's always the secret when you're making a sauce -

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reduce it right down, burn off the alcohol.

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It gives you a cleaner feel on the palate. Mm-hm.

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All in all, a very nice dish.

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Brilliant. Well, well done. Thank you very much.

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Hi. Right, dig in. Looks lovely.

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Oh, it's lovely.

0:15:460:15:47

That sauce was just a little bit raw. Yeah.

0:15:470:15:50

With the acidity. That's something you could teach him, you know.

0:15:500:15:53

You've just told him how to...

0:15:530:15:54

Absolutely. ..how to reduce the sauce, you know?

0:15:540:15:56

So that's an amazing tip for him. But the crumb...

0:15:560:16:00

You know, it's one of those things

0:16:000:16:01

that you really have to take a great deal of care with.

0:16:010:16:04

And maybe also, something I didn't say,

0:16:040:16:06

is to allow it to set up a little. Mm.

0:16:060:16:08

And finally it's Charlotte with her Dish Of The Day -

0:16:080:16:12

Welsh rack of lamb, celeriac puree, parmentier potatoes

0:16:120:16:16

and balsamic roasted carrots, topped with pea shoots and a red wine jus.

0:16:160:16:22

Wow. Yes. So...

0:16:220:16:24

How did it go?

0:16:240:16:26

It went really well, actually. I was actually ahead of time.

0:16:260:16:29

I just am a bit wary about the lamb, but we'll see. Why? In what way?

0:16:290:16:33

I'd personally have it a bit more cooked,

0:16:330:16:35

but some people might like it a bit more rare.

0:16:350:16:38

So it's personal preference, isn't it? Have you cooked it rare, or...?

0:16:380:16:42

It's...more medium rare,

0:16:420:16:44

but it's more on the rare side, if that makes sense. OK.

0:16:440:16:47

Is it any specific type of lamb? It's a Welsh rack of lamb.

0:16:470:16:51

A Welsh rack, yeah? Good. Which was French trimmed.

0:16:510:16:54

Crunchy carrots. Mm. CHARLOTTE CHUCKLES

0:16:590:17:01

Right. The lamb has a lovely flavour. Yeah?

0:17:030:17:07

I can tell it's Welsh lamb.

0:17:070:17:09

There's a really long, long flavour on the palate.

0:17:090:17:12

The seasoning's good. Potatoes are nice.

0:17:120:17:15

I'm not overly keen on your celeriac puree. Yeah.

0:17:150:17:18

Don't think it's necessary but...

0:17:180:17:20

You know, you could have done without that.

0:17:200:17:22

The one thing I'd say on presentation -

0:17:220:17:23

if you were going to do that again another time,

0:17:230:17:25

you'd present that that way round. Yeah.

0:17:250:17:27

So that you're showing the... Colour.

0:17:270:17:29

Yeah, the pinkness of the lamb.

0:17:290:17:30

For some people, you're right, though, Charlotte,

0:17:300:17:32

that might be a wee little bit undercooked. Yeah.

0:17:320:17:36

And your sauce is really, really nice. Yeah? Yeah.

0:17:360:17:39

Oh, that's good to hear. Well done. Well done.

0:17:390:17:41

Happy with those comments? I am actually, yeah.

0:17:410:17:44

Fabulous. Yes. They liked it.

0:17:440:17:46

Just they thought... Nigel thought without the celeriac puree.

0:17:460:17:50

Didn't think it was necessary.

0:17:500:17:52

Why didn't you like the celeriac on the plate?

0:17:520:17:54

It was coarse, it was half puree and half sauce.

0:17:540:17:58

You know, it was an in-between thing. OK.

0:17:580:18:00

With the sauce, I didn't think you needed that texture

0:18:000:18:03

cos you had so much flavour going on.

0:18:030:18:05

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

0:18:050:18:08

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

0:18:080:18:12

I just ran out of time at the end.

0:18:120:18:13

When I was doing it at home, I timed it perfectly.

0:18:130:18:16

A little bit more under pressure here today.

0:18:160:18:18

Didn't get time to garnish it or tidy it up a little bit,

0:18:180:18:21

so it wasn't quite how I had liked it to have been.

0:18:210:18:23

I'm expecting to go.

0:18:230:18:25

I think I've done enough to get through. I could have done better.

0:18:260:18:29

But there are three other really good plates of food

0:18:290:18:31

that I'm competing against.

0:18:310:18:33

I was pretty pleased. The steak was cooked as I hoped it would be.

0:18:330:18:36

I'd really like to go through to the next round.

0:18:360:18:38

Benefited from some advice from a Michelin-starred chef already.

0:18:380:18:41

But I want to continue.

0:18:410:18:42

The fact I've got to cook for Nigel,

0:18:420:18:44

saying that I have cooked for a Michelin-starred chef today,

0:18:440:18:48

that's enough for me to take away and be happy with what I've done.

0:18:480:18:51

I know I couldn't have done any better.

0:18:510:18:53

Have you got an idea who you think you might be sending home?

0:18:530:18:56

Yeah, I've got two in my head at the moment. OK.

0:18:560:18:58

So I'm going to have a little cogitate and have a think.

0:18:580:19:01

OK, well, you haven't got long,

0:19:010:19:02

cos we're going to have to go and tell them.

0:19:020:19:05

Firstly, I'd like to say a big well done to all four of you.

0:19:050:19:08

However, only three of you can go through to the next round,

0:19:080:19:11

and Nigel has made his decision.

0:19:110:19:13

So, Chef, it's over to you.

0:19:130:19:16

And an awfully difficult one it is.

0:19:160:19:18

Because all of you, I thought, cooked really well.

0:19:180:19:21

So the person not going forward to the next round is...

0:19:210:19:26

..Chris.

0:19:280:19:30

Aww.

0:19:300:19:31

And it was an awfully difficult decision, Chris.

0:19:320:19:35

A little bit deflated, I suppose. But these things happen.

0:19:350:19:38

Oh, commiserations. Thank you.

0:19:380:19:40

The end of the day, I've managed to cook a dish

0:19:400:19:42

for a Michelin-starred chef so, you know, it's already on a winner.

0:19:420:19:45

So that leaves three home cooks.

0:19:450:19:48

They are housewife Julie,

0:19:480:19:50

account executive Ben

0:19:500:19:52

and contract scheduler Charlotte.

0:19:520:19:54

Round two - it's the Chef's Challenge.

0:19:550:19:57

Now, in this round, Nigel will be testing to see who's got the skills

0:19:570:20:01

he's looking for, so, Chef, what is today's challenge?

0:20:010:20:04

Today, Sheree, we've got spinach a la creme, or creamed spinach,

0:20:040:20:09

so we've got our spinach, that's washed, in front of you,

0:20:090:20:12

we've got an onion,

0:20:120:20:13

some roast garlic and we've also got nutmeg, salt and pepper.

0:20:130:20:16

And we've got milk and cream, which we're going to make beurre manie,

0:20:160:20:20

which is like a paste, to thicken the sauce,

0:20:200:20:23

which will give us a cream sauce.

0:20:230:20:26

I'm going to start by peeling this onion.

0:20:260:20:29

I always peel from the bottom up.

0:20:290:20:32

You always cut the onion towards the core.

0:20:320:20:35

When you are using your knife to cut an onion finely,

0:20:350:20:39

put your thumb on the top and wrap your four fingers round it.

0:20:390:20:43

And then cut once through, and then chop down.

0:20:450:20:49

Now, you want the onion to be as fine as you can, like so.

0:20:490:20:55

So, what skills would this challenge demonstrate?

0:20:550:20:58

It's the basic cutting skills.

0:20:580:21:01

If you were training in a kitchen as an apprentice,

0:21:010:21:03

these are the first things we are going to teach you.

0:21:030:21:07

I've got my beurre manie here, the flour and butter,

0:21:070:21:11

which we can just mix together, just get it to form a paste.

0:21:110:21:15

We've got our piece of garlic here, which we have roasted,

0:21:150:21:18

and with your knife just break the garlic and just puree it down.

0:21:180:21:22

OK? You've got to work quickly.

0:21:220:21:24

When you pop your spinach in, you've got to get your nutmeg in,

0:21:240:21:27

you've got to get your salt and pepper in.

0:21:270:21:29

You can actually do this without any butter at all,

0:21:290:21:32

and it will just wilt down.

0:21:320:21:35

You need to get the milk up to the boil for the beurre manie,

0:21:350:21:38

the paste, to work.

0:21:380:21:39

Just let it mix in and then come back up to the boil.

0:21:390:21:43

So, can you see that? How lovely and smooth that is? Yeah.

0:21:430:21:47

OK. With our spinach...

0:21:470:21:49

I'm just going to press it down, roll it into the middle...

0:21:490:21:53

..give it a right good old squeeze, and just chop through.

0:21:540:21:57

You're going to do a rocking motion.

0:21:570:21:59

Your thumb goes to the side of the heel and you rock the knife,

0:21:590:22:02

like so. And I need to just sweat these down.

0:22:020:22:06

Let's get that garlic in and let's mix that well.

0:22:060:22:09

Get a little bit of our cream sauce so it just binds, yeah?

0:22:090:22:14

Can you see that? Yeah.

0:22:140:22:15

Some salt. I'm just going to pop a little bit of nutmeg in there.

0:22:150:22:19

So, you can see the texture there, and there you are,

0:22:190:22:23

spinach a la creme.

0:22:230:22:25

Here, guys, have a taste, so you know what you're making. Thank you.

0:22:250:22:29

There you go.

0:22:290:22:31

They're all going to say, "Mmm, that's lovely."

0:22:310:22:35

It is really nice.

0:22:350:22:37

Oh, yum. So, what did you think, guys?

0:22:370:22:40

It looks easy enough, but it's quite easy to mess up, so...

0:22:400:22:44

Have you understood it? ALL: Yes, Chef.

0:22:440:22:47

Let's get on with it.

0:22:470:22:49

So, our cooks have just 15 minutes

0:22:490:22:51

to make the perfect spinach a la creme.

0:22:510:22:53

Whilst Nigel is looking for a partner with natural flair,

0:22:560:23:00

he also needs to know that they can follow instructions,

0:23:000:23:03

and he is watching closely for any mistakes.

0:23:030:23:06

Hi, Julie. Hi there.

0:23:070:23:09

How are you getting on? Not so bad, thank you.

0:23:090:23:11

Have you ever been so nervous chopping an onion?

0:23:110:23:13

No. I'm shaking. Aw!

0:23:130:23:15

Be confident. Will do. Thank you.

0:23:150:23:18

How are we doing, Ben?

0:23:230:23:25

Just doing the...beurre manie? Beurre manie, yeah. Onion's chopped?

0:23:250:23:28

Onion's chopped, ready to go.

0:23:280:23:30

Milk and cream coming to the boil, hoping it's not too hot.

0:23:300:23:34

About to start wilting this spinach.

0:23:340:23:36

So, you're in control? Maybe.

0:23:360:23:39

You are. You are. Maybe.

0:23:390:23:41

Well, Ben might be keeping his cool under pressure,

0:23:410:23:44

but Charlotte is feeling slightly anxious.

0:23:440:23:47

How are we doing, Charlotte? Getting there, I think.

0:23:470:23:50

You don't want to burn the milk and you don't want to burn that

0:23:500:23:53

and everything else, so it is just trying to keep an eye on everything,

0:23:530:23:56

really. You look a bit nervous. I can see your hands shaking. I am!

0:23:560:24:00

Just relax and enjoy it. Good luck, Charlotte.

0:24:000:24:02

Well, it's a tough challenge and one they all know has huge consequences.

0:24:020:24:07

They all seem to be getting on OK. Yeah, they do.

0:24:070:24:10

There's a few nerves there.

0:24:100:24:12

There's three or four elements that have to be done.

0:24:120:24:15

You've got to make your sauce and not burn it.

0:24:150:24:17

You've to sweat your spinach down and you've got to then

0:24:170:24:21

saute off your onions, get your garlic in,

0:24:210:24:23

so then bring the whole thing together.

0:24:230:24:25

It's the seasoning that is the killer, I think. Yeah.

0:24:250:24:28

It will be the key to winning or losing.

0:24:280:24:31

There's some chunky onions in there.

0:24:310:24:33

You did ask for them to be very fine, didn't you? I did.

0:24:330:24:35

Some have cut the onions a bit peculiarly, some have

0:24:350:24:38

struggled because they've cut it from the wrong end as well.

0:24:380:24:41

Yeah, it is a difficult technique.

0:24:410:24:44

One minute, guys. One minute left.

0:24:450:24:48

Right, time is up. Step away from your plates.

0:24:580:25:01

You have done all you can.

0:25:010:25:03

Time to taste.

0:25:060:25:08

Right.

0:25:100:25:12

So, Nigel, based on creamed spinach,

0:25:120:25:15

one of them is going to be going home.

0:25:150:25:17

Yeah. Shall we have a try? Yeah.

0:25:170:25:20

Hmm.

0:25:390:25:41

Right. Well, there is one dish that I think has the edge.

0:25:440:25:48

And that is yours, Ben.

0:25:500:25:51

Oh, well done. Congratulations. Well done. Thank you. Well done.

0:25:510:25:56

Ladies, there is one dish that is over-seasoned.

0:25:560:26:00

That person is...

0:26:000:26:02

..Julie. OK, that's fine. Aw, Julie.

0:26:040:26:06

Have you enjoyed today? Fabulous, it's been brilliant, thank you.

0:26:060:26:09

Can I give you a hug now?

0:26:090:26:11

Well done. Thank you.

0:26:110:26:13

'I'm a little bit disappointed that I've been knocked out'

0:26:130:26:15

but I over-seasoned. It's that pesky salt bowl.

0:26:150:26:19

So, just two cooks remain - account executive Ben

0:26:200:26:23

and contract scheduler Charlotte -

0:26:230:26:25

but only one can be chosen

0:26:250:26:28

as Nigel's partner for the Friday final.

0:26:280:26:30

Time for our third and final round, the Chef's Special.

0:26:300:26:34

In this round, our cooks will be given

0:26:340:26:36

a set of ingredients to one of Nigel's signature dishes.

0:26:360:26:40

So, cooks, the aim of this round is to create

0:26:400:26:43

a dish from these ingredients.

0:26:430:26:45

You'll get to see what Nigel makes a little bit later on

0:26:450:26:48

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

0:26:480:26:50

Nigel's chosen Goosnargh chicken, English asparagus and fresh herbs,

0:26:500:26:55

red chicory leaves, roast garlic,

0:26:550:26:58

white wine and chilli powder, blue cheese, sour cream,

0:26:580:27:02

mayonnaise and buttermilk, goat's curd and Worcester sauce.

0:27:020:27:06

Right, cooks, you have one hour.

0:27:060:27:09

Reveal your ingredients, because your time starts now.

0:27:090:27:14

OK.

0:27:200:27:22

Interesting.

0:27:220:27:23

So, our cooks must do their best to identify the ingredients

0:27:230:27:27

before planning and preparing a dish in just one hour.

0:27:270:27:31

Well, there's a lot of ingredients. There's choices.

0:27:310:27:34

I'm thinking...

0:27:340:27:37

chicken(!)

0:27:370:27:38

This is genuinely the hardest thing I've had to do in my life.

0:27:390:27:43

With less than an hour on the clock,

0:27:430:27:45

both cooks don't waste any time getting stuck in.

0:27:450:27:48

Hi, Ben. Hi.

0:27:550:27:57

Hi, Ben. Are you all right? Yeah. Yes, good. Good.

0:27:570:28:00

Overwhelmed by the choice of ingredients, though. Are you?

0:28:000:28:03

Yeah, there's lots to go at.

0:28:030:28:05

I'm going to pan-fry or griddle the chicken,

0:28:050:28:07

I'm going to make a sauce using the white wine, wild garlic and lemon.

0:28:070:28:11

I'll be using the asparagus as well.

0:28:110:28:13

Is there anything on there that you're not really keen on using?

0:28:130:28:17

That I'm not keen on using?

0:28:170:28:18

I'm not keen on using soft cheese. You don't like cheese? Personally,

0:28:180:28:21

I'm not a big... A big lover of cheese? Not really.

0:28:210:28:24

I didn't know that before you did this,

0:28:240:28:26

that you didn't like cheese!

0:28:260:28:29

I won't be eating it.

0:28:290:28:31

Well, good luck. Thank you. Best of luck, yeah.

0:28:320:28:36

How is it going? Good. Some surprising ingredients.

0:28:390:28:42

I'm not quite sure what some are.

0:28:420:28:45

I've got a pretty good idea of what I want to do. Oh, OK.

0:28:450:28:48

Tell us what you're going to do, then.

0:28:480:28:50

I'm going to do pan-fried chicken breast stuffed with Stilton cheese,

0:28:500:28:54

some soft cheese, I hope it is, and some parsley,

0:28:540:29:00

I'm going to stuff in the chicken breast,

0:29:000:29:02

pan-fry it to get the skin crispy, then put it in the oven,

0:29:020:29:05

and then I'm going to do some asparagus,

0:29:050:29:07

and then just make, like, a white wine and lemon sauce

0:29:070:29:11

to go with it, and a bit of wild garlic to finish off. Nice.

0:29:110:29:14

One of these is sour cream, one of them's vinegar.

0:29:140:29:17

Again, I'm not sure which ones they are.

0:29:170:29:19

I haven't cooked with this before,

0:29:190:29:21

so I'm going to try and stay away from that.

0:29:210:29:24

I don't need the egg or anything like that.

0:29:240:29:26

I think the flavours will go really well. Yeah?

0:29:260:29:28

Looking forward to it. Fingers crossed. Good luck. Cheers.

0:29:280:29:31

Thank you.

0:29:310:29:32

There's a few ingredients that they're both not using.

0:29:390:29:42

I think Charlotte's made her mind up quite clearly.

0:29:420:29:46

She's going to do a cheese pate and stuff that in the chicken.

0:29:460:29:50

Ben is being a bit more flexible

0:29:500:29:52

and I think, as it evolves, he'll perhaps use more or less,

0:29:520:29:56

depending on how he feels.

0:29:560:29:58

He's going to pan-fry the chicken. He's using the asparagus.

0:29:580:30:01

The chicken and the asparagus are the key ingredients,

0:30:010:30:04

and then you've got all the cheese and the mayonnaise and

0:30:040:30:07

the buttermilk, and all those things are the sauce ingredients.

0:30:070:30:11

Yeah.

0:30:110:30:12

He's got to work out how he makes his sauce,

0:30:120:30:15

and if he's not using the cheese,

0:30:150:30:17

it is a big influence on the dish that he's not choosing to do.

0:30:170:30:21

While Ben is steering clear of the cheese, Charlotte has combined hers

0:30:230:30:26

with some herbs to make a filling for the chicken.

0:30:260:30:30

But things aren't quite going to plan for Charlotte.

0:30:450:30:48

All the cheese has melted and come out

0:30:480:30:50

cos I didn't have nothing to tie it with,

0:30:500:30:52

so it's seeping out a bit but I think if I just lay it underneath,

0:30:520:30:55

the flavour will still be in there a little bit.

0:30:550:30:58

It was a risk, but I think it will be fine in the end.

0:30:580:31:01

So all is not lost for Charlotte.

0:31:010:31:04

On the other side of the kitchen,

0:31:040:31:06

Ben is still working on his asparagus.

0:31:060:31:08

I had a bit of a drama with the cheese in the chicken,

0:31:210:31:24

so I'm using that as a sauce now.

0:31:240:31:26

Why, did it just kind of melt when you put it in? Yeah.

0:31:260:31:29

I didn't have anything to tie it up with. Right.

0:31:290:31:31

So I'm going to use it as a sauce now.

0:31:310:31:34

I'm going to attempt a poached egg with it as well. Oh, wow.

0:31:340:31:37

Fingers crossed luck's on my side today!

0:31:370:31:40

Well, Charlotte is not the only one taking a risk.

0:31:410:31:43

Are you being a bit more experimental as you're going along?

0:31:430:31:46

Yes. Good. I'm gaining a bit of confidence, but it could go any way.

0:31:460:31:51

Is everything tasting good, though?

0:31:510:31:53

Yeah, it is tasting good.

0:31:530:31:54

There's a lot of lemon coming through on that one.

0:31:540:31:57

It is quite acidic.

0:31:570:31:58

I've used the white wine vinegar with the asparagus,

0:31:580:32:01

so I think it's going to be quite tart.

0:32:010:32:03

I'd like to balance it out with some sugar. OK. But there is none.

0:32:030:32:06

I don't see any, so...

0:32:060:32:07

Right, cooks, you have just two minutes left.

0:32:070:32:10

I've never felt so much pressure before to poach an egg in my life!

0:32:100:32:14

One minute to go.

0:32:230:32:25

One minute left.

0:32:250:32:27

With just ten seconds to go, it's a last-minute rush to plate up. Done.

0:32:310:32:36

And in the panic, Charlotte seems to have forgotten something.

0:32:360:32:39

Poached egg...

0:32:390:32:42

Five, four,

0:32:420:32:44

three, two, one...

0:32:440:32:47

Stop cooking. That's it. Time is up.

0:32:470:32:52

Step away from your plates. It is time to taste.

0:32:520:32:55

First up, it's account executive Ben.

0:32:550:32:58

He's chosen to make pan-fried chicken breast, served on

0:32:580:33:02

a bed of asparagus and wild garlic, cooked in a white wine vinegar.

0:33:020:33:05

What have you got for us, Ben? There you are.

0:33:050:33:08

I've gone for seasonality as much as possible,

0:33:080:33:12

so asparagus and wild garlic,

0:33:120:33:14

and I decided to use the white wine vinegar to basically

0:33:140:33:17

cook the asparagus in, and then I pan-fried it in some of

0:33:170:33:20

the juice from the chicken, from cooking the chicken,

0:33:200:33:22

using the white wine vinegar.

0:33:220:33:24

OK. Right, Nigel. I'm going to have a try.

0:33:240:33:27

The chicken looks nicely cooked.

0:33:270:33:30

It is nicely seasoned.

0:33:420:33:44

The asparagus is a good al dente, so a little bit more than al dente.

0:33:440:33:47

And I like the juices. It's almost asking me for more. Yeah.

0:33:470:33:52

The ingredients you've put on the plate are well balanced. Great.

0:33:520:33:56

Thank you. Well, well done. Thank you, Ben.

0:33:560:33:58

I played it very, very safe.

0:33:580:34:00

Stick to two or three ingredients that I knew really well,

0:34:000:34:03

but there's so much more I could have done.

0:34:030:34:05

He has missed a big opportunity there. Yeah. It's a shame.

0:34:050:34:08

What he's got to look at is why

0:34:080:34:10

were those ingredients in front of him. So they were obviously

0:34:100:34:14

in my dish, but he chose just to say, "I'm not using any of those."

0:34:140:34:18

Next into the tasting room is contract scheduler Charlotte.

0:34:180:34:22

She's made pan-fried chicken breast in a Stilton cream sauce,

0:34:220:34:26

served with asparagus, braised baby gems and topped with a poached egg.

0:34:260:34:30

How are you, Charlotte? I feel better now it's over.

0:34:320:34:35

It's not over yet!

0:34:350:34:38

Shall we have a try? Yes, let's.

0:34:380:34:40

Do you want to crack the egg? Crack the egg, yeah. Nicely cooked.

0:34:400:34:44

Yeah, there's a lot going on there.

0:34:570:34:59

Your asparagus is cooked nicely and the chicken is cooked really well.

0:34:590:35:03

I'm not sure, because you've got a cream sauce,

0:35:030:35:07

whether the egg actually works. Yeah.

0:35:070:35:10

It sort of makes it a little bit of...almost over-rich.

0:35:100:35:13

Presentation side, I'd say just a little bit cluttered. Yeah.

0:35:130:35:15

You could have done with less on the plate.

0:35:150:35:18

But I could seriously eat that. You've done very well. Thank you.

0:35:180:35:22

The egg, it was last minute.

0:35:220:35:24

'I do think it worked in a very weird way,

0:35:240:35:27

'and it was a good poached egg, so I'm happy.'

0:35:270:35:29

That looks really good.

0:35:290:35:30

So, with the final challenge complete,

0:35:300:35:32

Nigel must now deliberate over our two home cooks.

0:35:320:35:35

I really was battling a little bit with that egg.

0:35:350:35:38

She's utilised ingredients that were there.

0:35:380:35:41

I'm quite surprised in myself, actually, with the sauce,

0:35:410:35:44

because I don't really like Stilton.

0:35:440:35:45

Charlotte could have left a bit off, and Ben needed to put more on.

0:35:450:35:49

You would have had the perfect dish.

0:35:490:35:51

If they met in the middle, it would have been the perfect dish. Exactly.

0:35:510:35:54

Well done.

0:35:540:35:55

Thinking about Friday, do you have...

0:35:550:35:57

I know who I will take through. You do? Yeah.

0:35:570:36:00

But before Nigel announces the winner,

0:36:000:36:02

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

0:36:020:36:07

OK, well, we've got a multitude of ingredients.

0:36:070:36:11

This bit, that you didn't know at the time, is the sauce. Hmm. OK?

0:36:110:36:16

Hopefully we're going to end up with quite a delicate chicken dish.

0:36:160:36:21

Now we have to get the marinade ready.

0:36:210:36:24

Zest of lemon.

0:36:250:36:27

And then a squeeze of lemon as well.

0:36:310:36:33

Just press the garlic. It's roast garlic.

0:36:340:36:37

We've got a little drop of white wine, rapeseed oil,

0:36:390:36:43

and then we just need to mix that together. I'm going to put some...

0:36:430:36:47

Is this one of your dishes on your menu?

0:36:500:36:52

It's one I do in the cookery school. Oh, OK.

0:36:520:36:54

But the idea for this comes from a salmon dish that I used to do.

0:36:540:36:58

I'm going to pop our chicken breast onto the tray and then...

0:36:580:37:03

Now we have to get the marinade.

0:37:030:37:06

Just going to add a little bit of seasoning on there. OK.

0:37:060:37:11

Get your morning paper! Oh, OK.

0:37:120:37:15

THEY LAUGH

0:37:150:37:17

OK, and then just soak that up.

0:37:170:37:20

So, is this what you used to do with the salmon? Yeah.

0:37:200:37:23

I do a whole salmon with this.

0:37:230:37:25

So, we've got some silicon paper, or greaseproof paper, there,

0:37:250:37:31

so I'm going to wrap that first of all in that.

0:37:310:37:35

Now, what I want to do is keep all the goodness.

0:37:350:37:39

I'll lose the colour if I bake it. So why do you wrap it in the paper?

0:37:390:37:43

What does it do?

0:37:430:37:44

Have a guess. Steam. Steam. That's it.

0:37:440:37:47

So, you're steaming it rather than baking it. OK. OK?

0:37:470:37:52

Over to you there, Chef. How long?

0:37:520:37:55

22 minutes. Now we need to do the asparagus.

0:37:550:37:58

What I do then is just pick off these little leaves.

0:37:580:38:02

So you just give them a little scrub? Yeah.

0:38:020:38:05

My wife doesn't like me doing this. Why? Because I use all these up.

0:38:050:38:10

And then off they go.

0:38:100:38:13

We're going to now make our sauce.

0:38:130:38:15

We've got the sour cream and we've got the buttermilk,

0:38:150:38:18

we've got the mayonnaise.

0:38:180:38:20

And a little bit of white wine vinegar.

0:38:200:38:23

So a few drops of white wine vinegar.

0:38:230:38:25

Your syrup. OK? You just want a little bit of that in there.

0:38:250:38:30

And I'm just going to put most of our blue cheese in here.

0:38:300:38:34

A little bit of garlic and a little squeeze of lemon juice,

0:38:340:38:38

pinch of salt and a little bit of rapeseed oil.

0:38:380:38:42

And then, hey, presto...

0:38:420:38:44

I'm just going to add a tiny drop of Worcester sauce in the top there.

0:38:480:38:52

So, what age did you start cooking?

0:38:520:38:55

16. 16?

0:38:550:38:57

From that moment on, I've never, ever looked back,

0:38:570:39:00

because I wanted to be a footballer.

0:39:000:39:02

That was the only thing I ever wanted to be.

0:39:020:39:05

OK. So what we need to do now

0:39:050:39:07

is put our chicken skins into the egg white...

0:39:070:39:11

What does the egg white do to the chicken skin?

0:39:110:39:14

Makes the flour stick to it.

0:39:140:39:16

OK, so my little scratchings look like they might be nice and crispy.

0:39:220:39:28

Yeah.

0:39:280:39:29

I'm going to put my little piece of lettuce in there

0:39:290:39:34

and I'm going to now chiffonade this.

0:39:340:39:37

This is the wild garlic.

0:39:370:39:38

"Chiffonade" is just really finely shredded.

0:39:380:39:41

I think we might be OK with the chicken.

0:39:440:39:47

I'm definitely going to try this at home, in the newspaper.

0:39:500:39:53

Oh, that smells good.

0:39:530:39:55

I'm going to pop two pieces there, like so.

0:40:030:40:08

Oh, that looks good.

0:40:080:40:10

I need another crunchy bit to go there.

0:40:120:40:15

I'm just going to drizzle this.

0:40:160:40:19

That's the chicken dish. Amazing.

0:40:190:40:21

I think it is definitely now time to taste.

0:40:260:40:28

I'm so excited to try this.

0:40:280:40:31

That is so delicious.

0:40:330:40:35

I think the chicken is so juicy, having been cooked in newspaper.

0:40:350:40:39

Nothing's too overpowering. Beautiful. Well done, Nigel.

0:40:390:40:43

Thank you. That was absolutely delicious.

0:40:430:40:46

But it is time now to reveal who you are going to pick

0:40:460:40:49

to be your partner in the Friday final, but before you do,

0:40:490:40:52

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

0:40:520:40:55

In the first round,

0:40:550:40:56

Ben impressed Nigel with his confidence in the kitchen,

0:40:560:40:59

and his weeping tiger steak with zingy papaya Thai salad.

0:40:590:41:03

The texture on the salad really brought it together.

0:41:030:41:06

He stole the show with his version of Nigel's spinach a la creme,

0:41:060:41:10

but he left out quite a few ingredients in the final challenge,

0:41:100:41:13

opting to play it safe with his pan-fried chicken

0:41:130:41:16

with asparagus and wild garlic.

0:41:160:41:18

If I won this round I would be delighted because the chance

0:41:180:41:21

to work with Chef even more would be brilliant.

0:41:210:41:23

Meanwhile, Charlotte impressed Nigel with her Welsh rack of lamb

0:41:230:41:27

in the first round.

0:41:270:41:28

The lamb has a lovely flavour.

0:41:280:41:30

She scraped through with her spinach a la creme,

0:41:300:41:32

and in the final round,

0:41:320:41:34

her presentation wasn't quite up to scratch,

0:41:340:41:36

but she did use all the ingredients to produce her pan-fried chicken

0:41:360:41:39

in a Stilton cream sauce, served with braised baby gems,

0:41:390:41:43

but was her last-minute addition of a poached egg too much for Nigel?

0:41:430:41:46

I'm keeping all my fingers and toes crossed.

0:41:460:41:48

I'm just praying that I do get through.

0:41:480:41:51

Nigel, it's time to declare your winner, so it's over to you.

0:41:540:41:57

It is, and it has been a very tough decision.

0:41:570:42:00

You've both delivered, but the person to go through is...

0:42:000:42:04

..Charlotte.

0:42:070:42:09

Well done. Aw. Congratulations. Well done, Charlotte. Thank you.

0:42:090:42:12

Well done. Well done. A big hug, come on.

0:42:120:42:15

'I'm not going to stop smiling now.'

0:42:150:42:17

That's it, I'm just going to keep smiling.

0:42:170:42:20

Well done. Well done!

0:42:200:42:22

It's been a privilege to sit alongside such an esteemed chef

0:42:220:42:25

and to learn some tips, so it has been a fantastic experience.

0:42:250:42:29

You've made her cry, Nigel. You made her cry! Aw!

0:42:290:42:32

That's the easy bit now. I know.

0:42:320:42:35

'I've never felt this happy.'

0:42:350:42:37

Knowing a Michelin-starred chef like Nigel enjoying my food

0:42:370:42:40

'and giving such good comments is just giving me more drive

0:42:400:42:44

'and more passion. I think we'll work so well'

0:42:440:42:47

as a team together. I'm going to just give it

0:42:470:42:49

absolutely everything now on Friday. I cannot wait.

0:42:490:42:52

Tomorrow on Yes Chef...

0:42:520:42:54

..four more home cooks go all out to impress super chef Atul Kochhar.

0:42:560:43:00

I was expecting a lot more from you.

0:43:000:43:02

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

0:43:020:43:05

A small slip can cost you.

0:43:050:43:07

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

0:43:070:43:10

You're shaking. Are you all right?

0:43:100:43:12

our mission is discovering more about the world.

0:44:090:44:09

Michelin-starred chef Nigel Haworth has his eye on the prize as he puts four home cooks through a series of culinary challenges, including how to make the perfect spinach a la creme. Nigel will be judged by triple Michelin-starred chef Pierre Koffmann in the Friday final, so his professional pride is at stake, but which home cook will he choose?


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