0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:06are on the hunt for their perfect partner.
0:00:06 > 0:00:07For the first time ever,
0:00:07 > 0:00:10amateur home cooks will be paired with the best in the business
0:00:10 > 0:00:13for the cooking experience of a lifetime.
0:00:13 > 0:00:16Oh, dear. Not getting the point of it.
0:00:16 > 0:00:18Each day, a different Michelin-starred chef
0:00:18 > 0:00:20will choose their perfect partner...
0:00:20 > 0:00:22It was by the skin of your teeth between you two.
0:00:22 > 0:00:25..from four talented home cooks.
0:00:25 > 0:00:28I thought all four of you did a remarkable job in the time allotted.
0:00:28 > 0:00:32Then in the Friday final, all four pairs will go head-to-head
0:00:32 > 0:00:34to cook for culinary royalty...
0:00:34 > 0:00:36Pierre Koffmann.
0:00:36 > 0:00:40What I look for for a perfect dish is to keep it simple and tasty.
0:00:40 > 0:00:44For the professional chefs, their reputations are on the line.
0:00:44 > 0:00:47- Should be taking the mousse out by now.- Ohh!
0:00:47 > 0:00:50But will the amateur home cooks live up to their expectations?
0:00:50 > 0:00:53- What are you doing?! - And who will win?
0:00:53 > 0:00:55It's going to taste absolutely filthy.
0:00:55 > 0:00:57This is Yes Chef.
0:01:01 > 0:01:05Hello, and welcome to Yes Chef. Let's meet today's four home cooks.
0:01:05 > 0:01:07First up, it's Jen Guenther.
0:01:07 > 0:01:10She's a full-time mum from Washington.
0:01:10 > 0:01:13My cooking style, I would say it can be quite erratic.
0:01:13 > 0:01:16I really...really want to win, 100%.
0:01:16 > 0:01:20Next is Chaz Newton-Smith, an artist from Stockport.
0:01:20 > 0:01:22My cooking style's probably gastronomic.
0:01:22 > 0:01:25I usually like to cook over 12 hours, do slow-cooking,
0:01:25 > 0:01:27so doing something in 45 minutes will be a big push.
0:01:27 > 0:01:30Tina Watmough is a housewife from Cheshire.
0:01:30 > 0:01:33As a mum, I have to produce food quickly.
0:01:33 > 0:01:35My weakness is presentation.
0:01:35 > 0:01:38I'm told that by my daughter, who's 12.
0:01:39 > 0:01:43And finally, Brendan McNeill is a photographer from Edinburgh.
0:01:43 > 0:01:45I'm completely regimented in the kitchen
0:01:45 > 0:01:47so that I know that's the order.
0:01:47 > 0:01:49I'm bricking it, to be honest,
0:01:49 > 0:01:51working with a Michelin-starred chef.
0:01:51 > 0:01:55Well, our cooks are ready to go, so it's now time to meet our chef.
0:01:55 > 0:01:59She earned her first Michelin star in 2002.
0:01:59 > 0:02:00It's Mary Ann Gilchrist.
0:02:01 > 0:02:05Mary Ann Gilchrist is head chef at the Carlton Riverside in Mid Wales
0:02:05 > 0:02:08and has had a career spanning four decades.
0:02:08 > 0:02:10I've been doing this job for 40 years.
0:02:10 > 0:02:12Even now I'm still learning.
0:02:12 > 0:02:14With a wealth of experience in the kitchen,
0:02:14 > 0:02:17Mary Ann knows exactly what she wants.
0:02:17 > 0:02:19Preparation, preparation, preparation.
0:02:19 > 0:02:20Preparation is the key.
0:02:20 > 0:02:24Without preparation, you have a disaster on your hands.
0:02:24 > 0:02:27Mary Ann is looking for someone to complement her own unique style.
0:02:27 > 0:02:32Presentation is something that I think is important.
0:02:32 > 0:02:33I don't want something mucked up.
0:02:33 > 0:02:36If there's somebody out there who can cook
0:02:36 > 0:02:38but also has that artistic bent
0:02:38 > 0:02:41to get something looking really lovely on a plate,
0:02:41 > 0:02:42I shall be very, very happy.
0:02:42 > 0:02:46Her no-nonsense approach means today's successful home cooks
0:02:46 > 0:02:48will need to be at their best.
0:02:48 > 0:02:52Choosing somebody to go through to cook for Pierre Koffmann
0:02:52 > 0:02:54is a huge ask.
0:02:54 > 0:02:56Service!
0:02:56 > 0:02:58His reputation is phenomenal.
0:02:58 > 0:03:00If I dare say it, it scares the pants off me.
0:03:00 > 0:03:01Welcome, Mary Ann.
0:03:01 > 0:03:04It's an absolute pleasure to have you here today.
0:03:04 > 0:03:05It's a pleasure to be here.
0:03:05 > 0:03:08Our four home cooks are going to be doing all they can to impress you
0:03:08 > 0:03:11in the hope that you'll pick one of them to be your partner
0:03:11 > 0:03:12in the Friday final.
0:03:12 > 0:03:14What will you be looking for?
0:03:14 > 0:03:16I'm looking for seasonality.
0:03:16 > 0:03:19I don't do foams, I don't do frills and furbelows.
0:03:19 > 0:03:22So, please, no foams!
0:03:22 > 0:03:25- I really hate them.- OK. - Use your time wisely, all of you.
0:03:25 > 0:03:28Don't get flustered, don't get muddled,
0:03:28 > 0:03:29because that will ruin everything.
0:03:29 > 0:03:31Well, let's get going.
0:03:31 > 0:03:33This is round one - Dish Of The Day.
0:03:33 > 0:03:35Now, home cooks, you're going to be preparing the one dish
0:03:35 > 0:03:38that you believe sets you apart from the rest.
0:03:38 > 0:03:39You need to make it count,
0:03:39 > 0:03:42because after this round, sadly, one of you will be going home.
0:03:42 > 0:03:46You'll have 45 minutes, so use your time wisely.
0:03:46 > 0:03:48Any last words from you, Chef?
0:03:48 > 0:03:50I don't want to see mucky workbenches.
0:03:50 > 0:03:52That goes for all four of you.
0:03:52 > 0:03:54And for goodness' sake, enjoy yourselves.
0:03:54 > 0:03:55- ALL:- Yes, Chef!
0:03:57 > 0:04:00So our cooks are off, and with one of them destined
0:04:00 > 0:04:02to leave the competition at the end of this round,
0:04:02 > 0:04:06they're going all out to impress Mary Ann with their Dish Of The Day.
0:04:08 > 0:04:12Our cooks know that with 40 years of experience in the industry,
0:04:12 > 0:04:14Mary Ann has incredibly high standards
0:04:14 > 0:04:17and won't accept anything but the best.
0:04:17 > 0:04:18Really nervous.
0:04:18 > 0:04:22Cooked it a million times before. Shouldn't be like this.
0:04:25 > 0:04:28Hello, Jen. What are you making for us?
0:04:28 > 0:04:32- I'm making a ham, leek and Stilton puff pastry pie...- Ooh, lovely.
0:04:32 > 0:04:35..with balsamic roast potatoes and tenderstem broccoli.
0:04:35 > 0:04:38- Balsamic roast potatoes?- Yeah. - That's an interesting one.
0:04:38 > 0:04:40New on me, anyway.
0:04:40 > 0:04:44It's parboiled potatoes and just let the balsamic vinegar soak in,
0:04:44 > 0:04:45salt and pepper, you know...
0:04:45 > 0:04:50So, are you making a basic roux for your cheese sauce for it?
0:04:50 > 0:04:52- No, it's literally just double cream.- OK.
0:04:52 > 0:04:54The cheese thickens it up quite nicely.
0:04:54 > 0:04:56- I'm looking forward to it. - Thank you!
0:04:56 > 0:04:59I'm looking forward to you tasting it!
0:04:59 > 0:05:00- Good luck, Jen.- Thank you.
0:05:05 > 0:05:08- Hello, Chaz.- Hello. - What are you making?
0:05:08 > 0:05:12So, I'm doing, hopefully, medium rare loin of lamb...
0:05:12 > 0:05:15- Please.- Yes, please. Um...
0:05:15 > 0:05:18..on American-style fluffy pancakes made with wholemeal flour,
0:05:18 > 0:05:24with a maple syrup and mint jus, with asparagus and popping candy.
0:05:24 > 0:05:26Wow!
0:05:26 > 0:05:29I know. It's all right, don't worry. It's a conservative dish.
0:05:29 > 0:05:30- It's just odd.- Conservative?!
0:05:30 > 0:05:33- I have pancakes for breakfast with bacon.- Yeah.
0:05:33 > 0:05:37So I just thought, I like lamb, so kind of it's the same thing.
0:05:37 > 0:05:40- Ish.- No. - But have you tried it with lamb yet?
0:05:40 > 0:05:42- No, I haven't, but I'm about to.- Yes!
0:05:42 > 0:05:44So, we'll see, we'll see.
0:05:44 > 0:05:47It's all right, I'm not doubting you for a moment. It's just...
0:05:47 > 0:05:51- It's unusual.- Good luck, get on with it.- Good luck.- Thank you.
0:05:51 > 0:05:52Needs to rest properly.
0:05:58 > 0:05:59So, what are you making, Tina?
0:05:59 > 0:06:02- I'm making a honey roast duck breast.- Right.
0:06:02 > 0:06:06- So, that will have a honey and soy sauce sauce on it...- Right.
0:06:06 > 0:06:10..with five-spice, and there'll be tomatoes on the side
0:06:10 > 0:06:13and nice, fresh Jersey Royal potatoes on the side.
0:06:13 > 0:06:15- Ohhh!- And spinach and some nice...
0:06:15 > 0:06:17You just... I adore Jersey Royals.
0:06:17 > 0:06:21Funnily enough, it's not unlike a dish I used to do in the restaurant.
0:06:21 > 0:06:24- So I'm afraid I'm going to be comparing it.- You'll be fine.
0:06:24 > 0:06:26- Very best of luck, Tina.- Thank you.
0:06:28 > 0:06:32- Hi, Brendan! What are you making? - Prawn curry.- Yeah.
0:06:32 > 0:06:34We're going to accompany with okra and onions.
0:06:34 > 0:06:37- What is okra? I've never had okra before.- Ohh...
0:06:37 > 0:06:41Okra's the most gorgeous vegetable. It's used throughout...
0:06:41 > 0:06:43LAUGHTER
0:06:43 > 0:06:47- Carry on.- It's... It's... - Carry on. I'm gritting my teeth.
0:06:47 > 0:06:49It's used throughout the world in many different forms.
0:06:49 > 0:06:52- I'm trying not to say anything. - Oh, no!
0:06:52 > 0:06:55- It's the slimy, it's the texture... - That you don't like.
0:06:55 > 0:06:57- ..that I don't like.- OK.
0:06:57 > 0:07:01So I shall be very interested to see how you deal with this.
0:07:01 > 0:07:03- Well, I hope to surprise you.- Oh!
0:07:03 > 0:07:05- All right.- Cheers.- Good luck!
0:07:15 > 0:07:18OK, so let's start with Jen.
0:07:18 > 0:07:23She's making leek and ham pie, with balsamic roast potatoes.
0:07:23 > 0:07:25- I'm wondering if they're going to be crispy.- OK.
0:07:25 > 0:07:27Because they've been marinated in liquid.
0:07:27 > 0:07:31I'm just wondering if the balsamic is going to have an effect on that.
0:07:31 > 0:07:36My other concern is that she's doing a cream reduction with cheese.
0:07:36 > 0:07:39If that gets too hot, the cheese will split.
0:07:39 > 0:07:43If you have concerns about Jen, let's move on to Chaz!
0:07:43 > 0:07:46It's a bit of a strange combination.
0:07:46 > 0:07:50- The lamb with the maple syrup, I can understand that.- OK.
0:07:50 > 0:07:54I can just about get past the American fluffy pancake.
0:07:54 > 0:07:58I don't see the relevance of the popping corn at all.
0:07:58 > 0:08:01But it's certainly... It's a bit odd.
0:08:01 > 0:08:03- I've got to keep an open mind.- Yeah.
0:08:03 > 0:08:06- Tina is making duck breast. - Yeah.- With...
0:08:06 > 0:08:09Five-spice powder, honey and soy sauce.
0:08:09 > 0:08:11- She's got Jersey Royals and roasted cherry tomatoes.- Yes.
0:08:11 > 0:08:14I'm afraid I don't quite see the correlation
0:08:14 > 0:08:16between cherry tomatoes and duck.
0:08:16 > 0:08:18- Lastly, it's Brendan.- Yeah.
0:08:18 > 0:08:20- I like the idea of the dish.- Mm.
0:08:20 > 0:08:23My only concern with Brendan is the okra.
0:08:23 > 0:08:25It's a personal thing, me and okra.
0:08:25 > 0:08:28Well, it seems like it may take a lot to change Mary Ann's mind,
0:08:28 > 0:08:31so the pressure is definitely on for Brendan.
0:08:31 > 0:08:32Actually, I'm being stupid.
0:08:32 > 0:08:36These are not going to fit into the dishes that I want to serve them in.
0:08:36 > 0:08:38So out they come.
0:08:40 > 0:08:43I'm going to cut these in half so that they fit in.
0:08:49 > 0:08:51And it's not just Brendan who's starting to panic.
0:08:51 > 0:08:54Might come down to the wire with the pancakes.
0:08:54 > 0:08:56I'm like, "Ahh!"
0:08:56 > 0:08:59Despite her calm appearance, Tina is feeling it, too.
0:08:59 > 0:09:03I might look calm on the outside. Slightly less calm inside.
0:09:03 > 0:09:05- It's a little intimidating. - Hot, hot!
0:09:08 > 0:09:11Two minutes, guys. You have two minutes left.
0:09:11 > 0:09:14Right, here we go. The exciting bit.
0:09:14 > 0:09:16It'll be fine! It'll be fine. Maybe.
0:09:18 > 0:09:20For Chaz, it's a crucial part of his dish.
0:09:20 > 0:09:24But he's left it until the very last minute to cook his four pancakes.
0:09:24 > 0:09:25Oh, yeah!
0:09:30 > 0:09:34One minute to go. Only one minute left.
0:09:34 > 0:09:37Mary Ann is looking for seasonality and creativity,
0:09:37 > 0:09:39but without too much fuss.
0:09:39 > 0:09:41So it's the final push for our home cooks
0:09:41 > 0:09:43who are desperately trying to impress.
0:09:59 > 0:10:02- Ten, nine...- Can't see the prawn.
0:10:02 > 0:10:05..eight, seven,
0:10:05 > 0:10:07six, five,
0:10:07 > 0:10:10four... Come on, Chaz!
0:10:10 > 0:10:12..three, two,
0:10:12 > 0:10:13one.
0:10:13 > 0:10:15Stop cooking.
0:10:15 > 0:10:17But disaster has struck for Chaz,
0:10:17 > 0:10:19who's completely forgotten to plate up his lamb.
0:10:19 > 0:10:22That's it, our four home cooks have served up their Dish Of The Day.
0:10:22 > 0:10:24It's time to taste.
0:10:26 > 0:10:29First to be judged is Brendan with his Dish Of The Day -
0:10:29 > 0:10:33prawn vindaloo served with chilli strips, basmati rice,
0:10:33 > 0:10:34carrot ribbons and okra.
0:10:37 > 0:10:39Lovely. That looks good.
0:10:39 > 0:10:42I hope the okra is going to be suitable.
0:10:42 > 0:10:45- Brendan, I'm waiting and seeing. - So, please, do help yourself.
0:10:45 > 0:10:47- I'm trying very hard not to prejudge.- OK.
0:10:47 > 0:10:50Well, let's tuck in. Where do you want to start?
0:10:50 > 0:10:52- I've got to start with the okra, haven't I?- You have to.
0:10:52 > 0:10:54I've been so mean about it.
0:11:05 > 0:11:07All right. You win.
0:11:07 > 0:11:09Hey!
0:11:09 > 0:11:13- Not slimy?- No, it's not. Actually, it's delicious.
0:11:16 > 0:11:18I've got to say one tiny thing.
0:11:20 > 0:11:21Quite salty.
0:11:24 > 0:11:26It's quite warm.
0:11:26 > 0:11:30I think you've got your seasoning right on this.
0:11:30 > 0:11:32More than adequate to the purpose.
0:11:32 > 0:11:34And I hate to say it, but you've convinced me about okra.
0:11:34 > 0:11:37Well, well done, Brendan. We'll see you very shortly.
0:11:37 > 0:11:38OK, thank you.
0:11:38 > 0:11:41- Pleasantly surprised.- Yes.
0:11:41 > 0:11:43The okra, she liked it.
0:11:43 > 0:11:45It was slightly overseasoned, yes,
0:11:45 > 0:11:50but it wasn't slimy, which is how she feared it would be.
0:11:50 > 0:11:52- The prawns were cooked nicely as well.- They were cooked nicely.
0:11:52 > 0:11:57- The sauce was good. Wasn't very impressed with the rice. Dry.- Yeah.
0:11:57 > 0:12:01Next to take the taste test is Chaz with his Dish Of The Day -
0:12:01 > 0:12:05loin of lamb with wholemeal pancakes topped with popping candy,
0:12:05 > 0:12:08served with asparagus, and a mint and maple jus.
0:12:09 > 0:12:11- There you go.- Lovely.
0:12:11 > 0:12:14Lovely. How did you find the challenge?
0:12:14 > 0:12:18It was great until the last 30 seconds, where I forgot the meat.
0:12:18 > 0:12:20- I got carried away. - You got carried away,
0:12:20 > 0:12:22- and then you forgot to put the meat on.- Yes.
0:12:22 > 0:12:25It was covered with tinfoil and just out of my peripheral vision,
0:12:25 > 0:12:26so I apologise.
0:12:26 > 0:12:29- Anyway! - Anyway.- This looks interesting.
0:12:29 > 0:12:32Pour the jus over the top, it'll ignite the popping candy
0:12:32 > 0:12:34and then you should get a sound of that.
0:12:34 > 0:12:36- Go on, you pour. - Like that. There you go.
0:12:36 > 0:12:39Oh, right, you put the sauce on the pancake, not on the lamb?
0:12:39 > 0:12:43- Well, the lamb was meant to go there.- Oh, sorry.- Yeah.- Yeah.
0:12:43 > 0:12:45The lamb looks beautifully cooked.
0:12:47 > 0:12:48- And this is with the meat.- Mm.
0:12:59 > 0:13:01The popping candy's doing absolutely nothing for me.
0:13:01 > 0:13:03Nothing's popped.
0:13:03 > 0:13:05It's probably because I put it on too early
0:13:05 > 0:13:07- and it's popped already.- Right.
0:13:09 > 0:13:11- Oh, dear.- Oh, dear.
0:13:11 > 0:13:14Sorry, sweetheart, I'm not getting the point of it.
0:13:14 > 0:13:16OK, I'm going to be brutally honest.
0:13:16 > 0:13:19The lamb's beautifully cooked. Nicely seasoned.
0:13:19 > 0:13:21The popping candy did nothing for me.
0:13:21 > 0:13:24And I've never been big on wholemeal flour,
0:13:24 > 0:13:28- and I find the pancakes heavy and underseasoned.- OK.
0:13:28 > 0:13:31- Fine.- Sorry.- All right, well, thank you very much, Chaz.
0:13:31 > 0:13:33Thank you very much indeed, but I think it was a brave attempt.
0:13:33 > 0:13:36She didn't like the pancakes, they were too heavy.
0:13:36 > 0:13:37She doesn't like wholemeal flour.
0:13:37 > 0:13:39I forgot to plate up the meat.
0:13:39 > 0:13:42But it was hidden behind a bit of tinfoil, so...
0:13:42 > 0:13:44But she really liked the meat.
0:13:44 > 0:13:46- I'm getting popping candy. - Popping candy.
0:13:46 > 0:13:48It adds the fun element to it as well, doesn't it?
0:13:48 > 0:13:50I saw no point in the popping candy
0:13:50 > 0:13:52- before we realised it wasn't going to pop.- Mm.
0:13:52 > 0:13:54I was really banking on him
0:13:54 > 0:13:57- sort of somehow pulling something out of the hat.- Yeah.
0:13:57 > 0:13:58But those pancakes,
0:13:58 > 0:14:01you could have walked from here to John o'Groats on them.
0:14:01 > 0:14:04Time for Tina to be judged by Mary Ann.
0:14:04 > 0:14:07Her Dish Of The Day is honey roast duck breast
0:14:07 > 0:14:09served with Jersey Royal potatoes,
0:14:09 > 0:14:12spinach and roasted cherry tomatoes.
0:14:15 > 0:14:17How did you find the challenge?
0:14:17 > 0:14:19It was really difficult getting everything ready
0:14:19 > 0:14:21- for the same time.- Yeah.
0:14:21 > 0:14:25- I was a bit worried about whether the duck was suitably pink.- OK.
0:14:30 > 0:14:31Cuts well.
0:14:32 > 0:14:35Always a sign that the meat's been properly rested.
0:14:42 > 0:14:44The duck's beautifully seasoned.
0:14:44 > 0:14:46- Absolutely bang on the button. - Thank you.
0:14:46 > 0:14:48Funnily enough, that goes very well...
0:14:48 > 0:14:50I think it's the bitterness of the spinach.
0:14:50 > 0:14:52Actually goes very well with your glaze.
0:14:52 > 0:14:54I'm not that bothered about the tomatoes.
0:14:54 > 0:14:59My worry slightly is they're there for colour contrast.
0:15:01 > 0:15:06- Ohh. If I'm brutally honest, for me, it does nothing for the dish.- OK.
0:15:06 > 0:15:09Otherwise, everything is beautifully cooked.
0:15:09 > 0:15:12- Well done. Some lovely positive comments there.- Thank you.
0:15:12 > 0:15:15- Well done.- Thank you very much. - Thank you.
0:15:15 > 0:15:17- The spinach was beautiful.- Yeah.
0:15:17 > 0:15:21- The Jersey Royals... Well, you can't go wrong with a Jersey Royal.- No.
0:15:21 > 0:15:23And the duck was beautifully seasoned and beautifully cooked.
0:15:23 > 0:15:27- Which you said.- There was no place for tomatoes on that plate.- No.
0:15:27 > 0:15:31The tomatoes on the duck dish I think probably were a mistake.
0:15:31 > 0:15:32Um...
0:15:32 > 0:15:34They didn't go down well.
0:15:34 > 0:15:37And finally, it's Jen with her Dish Of The Day.
0:15:37 > 0:15:40She's made a ham, leek and Stilton pie
0:15:40 > 0:15:44served with balsamic roast potatoes, and tenderstem broccoli.
0:15:47 > 0:15:49- Lovely.- Thank you. - How was the challenge for you?
0:15:49 > 0:15:53Oh, loved every minute of it. I had so much fun.
0:15:53 > 0:15:55- Are you ready to try?- Go for it.
0:15:55 > 0:15:57Right.
0:15:57 > 0:15:59Now, I want to try a potato first,
0:15:59 > 0:16:01cos these intrigued me.
0:16:05 > 0:16:09- Mm. Got nice crispy edges. - Thank you.
0:16:09 > 0:16:11I get the vinegar.
0:16:11 > 0:16:13- Actually, it's quite subtle.- Mm-hm.
0:16:16 > 0:16:17Undercooked?
0:16:17 > 0:16:20- Bit squeaky.- Yeah.- Could have done with another couple of minutes.
0:16:20 > 0:16:21Yeah. I agree.
0:16:24 > 0:16:26Right, where do I start?
0:16:26 > 0:16:30Lovely potatoes. Broccoli, a little on the crisp side.
0:16:30 > 0:16:33Your pie filling, actually, is very tasty.
0:16:33 > 0:16:35- It's a little over-salt.- Yeah.
0:16:35 > 0:16:37You're always going to have this problem
0:16:37 > 0:16:38- if you're using...- Stilton...
0:16:38 > 0:16:40- ..cooked ham and Stilton cheese. - Yep.
0:16:40 > 0:16:43- I didn't... I purposely didn't add any salt in either.- Good.
0:16:43 > 0:16:46The other thing that I was concerned about
0:16:46 > 0:16:47when I was watching you earlier
0:16:47 > 0:16:52was that you were using a very, very lean piece of ham.
0:16:52 > 0:16:53Mm-hm.
0:16:53 > 0:16:57You'd have been better off with something like some shoulder ham.
0:16:57 > 0:17:00- Right, OK.- Where you've got a lot more fat going through it.
0:17:00 > 0:17:03And as a result, I'm afraid, sweetheart,
0:17:03 > 0:17:06the ham is actually quite chewy in there.
0:17:06 > 0:17:07Right, OK.
0:17:07 > 0:17:10Apart from that, you know, I like the concept.
0:17:10 > 0:17:12There's some good constructive criticism there.
0:17:12 > 0:17:15- Yeah, that was fantastic, yeah. I'm happy with that.- Good on you.
0:17:15 > 0:17:18- Thank you very much.- Well done.- Been a pleasure, sweetheart.- Thank you.
0:17:18 > 0:17:21The meat that I used was too lean, so...
0:17:21 > 0:17:24- Which is fine, cos I didn't know that.- Yeah.
0:17:24 > 0:17:26I've got to think about that one.
0:17:26 > 0:17:30If it had been me, first off the list, they were quite soft.
0:17:30 > 0:17:34That's a personal thing, so, yes, I have a concern.
0:17:34 > 0:17:36I agreed with everything that she said.
0:17:36 > 0:17:39Only three people can be taken through to the next round.
0:17:39 > 0:17:42For one of our home cooks, it's time to leave the competition.
0:17:42 > 0:17:45I'd be pretty gutted if I lost out at this stage.
0:17:45 > 0:17:48There's a few challenges ahead that I'd like to take on
0:17:48 > 0:17:49and I'd like to learn.
0:17:49 > 0:17:51If I went out now, I'd be gutted.
0:17:51 > 0:17:53I want to keep on going. I want to win.
0:17:53 > 0:17:57There were things that I'd done right, but there were also things I'd done wrong.
0:17:57 > 0:17:59I just have to hope that I've done enough.
0:17:59 > 0:18:01If I went out at this stage,
0:18:01 > 0:18:04I'd be disappointed, but I can take this as a learning curve.
0:18:04 > 0:18:07Do you have an idea of who you're going to send home?
0:18:07 > 0:18:09MARY ANN SIGHS
0:18:09 > 0:18:12- I think I do.- OK. Let's go and tell them.
0:18:12 > 0:18:15Firstly, I'd like to say well done to all four of you.
0:18:15 > 0:18:19However, only three of you can go through to the next round,
0:18:19 > 0:18:21and Mary Ann has made her decision.
0:18:21 > 0:18:23So, it's over to you, Chef.
0:18:23 > 0:18:27Um, first of all, I'd like to say that I thought all four of you did
0:18:27 > 0:18:32a remarkable job in the time allotted, but unfortunately,
0:18:32 > 0:18:36the dish that really didn't work for me...
0:18:39 > 0:18:41..was, I'm afraid it was you, Charles.
0:18:41 > 0:18:44Erm, it was the pancakes.
0:18:44 > 0:18:47So, the popping candy was neither here nor there. I mean,
0:18:47 > 0:18:51- that really didn't matter.- No. - But, yeah, your lamb was immaculate,
0:18:51 > 0:18:54and I would love to have been able to put you through,
0:18:54 > 0:18:55but I'm afraid your pancakes let you down.
0:18:55 > 0:18:58- Aw...- I am sorry.- No... - I really am sorry.- Yeah.
0:18:58 > 0:19:01- I don't like making decisions like this... - It's not nice.- It's horrible.
0:19:01 > 0:19:04I feel absolutely gutted, actually,
0:19:04 > 0:19:07and it's the bit that I'm normally quite good at,
0:19:07 > 0:19:08the pancakes, that let me down.
0:19:08 > 0:19:10So, that leaves three home cooks.
0:19:10 > 0:19:12They are full-time mum Jen,
0:19:12 > 0:19:15housewife Tina and photographer Brendan.
0:19:16 > 0:19:19Round two, it's the Chef's Challenge.
0:19:19 > 0:19:21Now, in this round, Mary Ann will be testing to see
0:19:21 > 0:19:23who's got the skills she's looking for.
0:19:23 > 0:19:25So, Mary Ann, what's today's challenge?
0:19:25 > 0:19:29Today's challenge is to cook a really nice piece of
0:19:29 > 0:19:32sea bass with a fairly simple salsa.
0:19:33 > 0:19:36So, what skills will this challenge demonstrate?
0:19:36 > 0:19:39First of all, how you handle a knife.
0:19:39 > 0:19:42This is important for... As part of your end result.
0:19:43 > 0:19:46It's about being gentle with your knife.
0:19:46 > 0:19:48You know, you put too much pressure on,
0:19:48 > 0:19:51you're just going to go right through the fish and cut it.
0:19:51 > 0:19:54- I'm not actually going to start cooking that quite yet.- OK.
0:19:54 > 0:19:56So, we put that to one side for a moment
0:19:56 > 0:20:00and we make our lime and coriander salsa.
0:20:00 > 0:20:05You need rind of one lime and the juice of two.
0:20:06 > 0:20:08One clove of garlic,
0:20:08 > 0:20:09pretty finely chopped.
0:20:09 > 0:20:11Perfect.
0:20:11 > 0:20:15Now, you want two tablespoonfuls of capers, chopped.
0:20:15 > 0:20:20Then you want a nice, big handful of coriander.
0:20:20 > 0:20:21Stalks and all.
0:20:21 > 0:20:25- Stalks and all.- And there's a lot of flavour in the stalks.
0:20:28 > 0:20:30This doesn't want to be too finely chopped.
0:20:32 > 0:20:37And you want about four to six tablespoons of olive oil.
0:20:42 > 0:20:44Just rub a little bit of seasoning in.
0:20:44 > 0:20:48You don't want to put the salt on particularly too early,
0:20:48 > 0:20:50cos salt will draw the moisture out of the fish.
0:20:50 > 0:20:52Whack your fish in.
0:20:52 > 0:20:54PAN SIZZLES
0:20:54 > 0:20:57Now, you can just begin to see on the edges,
0:20:57 > 0:21:01- it's just beginning to cook. Can you see that?- Yeah.- Yeah.
0:21:01 > 0:21:03Just have a quick look.
0:21:03 > 0:21:05Make sure I've got a bit of colour on that.
0:21:05 > 0:21:07Ah! Perfect.
0:21:08 > 0:21:10There you go, so you've got that nice crispy brown tinge
0:21:10 > 0:21:15round the edges. Right, that should be just about right now.
0:21:16 > 0:21:18Off the heat.
0:21:18 > 0:21:21How do you know that that's done?
0:21:21 > 0:21:23Just feel it. It's firm.
0:21:23 > 0:21:26You really need to cook the skin side quite thoroughly,
0:21:26 > 0:21:29otherwise the meat just under the skin
0:21:29 > 0:21:31- has a tendency not to cook properly. - OK.
0:21:31 > 0:21:33Time to take that off.
0:21:39 > 0:21:42Now, you should have a nice crispy skin
0:21:42 > 0:21:46- and that's just nicely cooked through so it's still moist.- Mmm.
0:21:51 > 0:21:52It is really fresh.
0:21:53 > 0:21:57- Oh!- That's lovely.- That's delicious. - That lime has really...
0:21:57 > 0:21:59- Come through.- Yeah.
0:21:59 > 0:22:01That's a great challenge, Mary Ann, thank you very much.
0:22:01 > 0:22:03So, any last tips for our cooks?
0:22:03 > 0:22:06Be organised, think about your presentation
0:22:06 > 0:22:08and just get on with it.
0:22:08 > 0:22:10- Enjoy it! - ALL:- Yes, Chef!
0:22:10 > 0:22:14'So, our home cooks have just 20 minutes to complete
0:22:14 > 0:22:18'Mary Ann's skills challenge and perfect their sea bass with salsa.'
0:22:18 > 0:22:21This is going really well so far.
0:22:21 > 0:22:24'Whilst Mary Ann is looking for a partner with natural flair,
0:22:24 > 0:22:27'she also needs to know they can follow instructions
0:22:27 > 0:22:30'and is watching closely for any mistakes.'
0:22:30 > 0:22:34I shouldn't have cut this before I got the zest off. It's awkward.
0:22:34 > 0:22:35'Well, it's a tough challenge
0:22:35 > 0:22:38'and one they all know has huge consequences.'
0:22:38 > 0:22:41- Hi, Jen.- Hello! - Feeling comfortable with it?- Yeah.
0:22:41 > 0:22:44You're under a time constraint so I'm not going to stand and chat,
0:22:44 > 0:22:47as long as you're happy.
0:22:47 > 0:22:48Yes, Chef!
0:22:48 > 0:22:51- Hi, Tina.- Hello.- How are you doing?
0:22:51 > 0:22:53I'm good, thank you, apart from the fact I can't find
0:22:53 > 0:22:56- a sharp enough knife to get through the lime.- Ah!
0:22:56 > 0:22:59- There we are, I've done it. - There you go. But you're comfortable
0:22:59 > 0:23:01- with what you're doing at the moment?- Yes, I am.- OK.
0:23:06 > 0:23:09Brendan, busy with his capers. How are you doing?
0:23:09 > 0:23:10- Very well, thank you, yes.- Good.
0:23:10 > 0:23:13You don't think this is going to be a problem for you?
0:23:13 > 0:23:17I think I'm just about on top of it.
0:23:17 > 0:23:19- I do have my pan on at this stage, waiting.- Good boy!
0:23:19 > 0:23:21Right, well, I will leave you to it.
0:23:21 > 0:23:24As I said, you're under a time constraint so I'm not going to chat.
0:23:26 > 0:23:29I love anything zesty and I love salsa.
0:23:29 > 0:23:32I might need a little more sauce. It's very limey.
0:23:32 > 0:23:35'Our cooks seem confident that they've mastered the salsa,
0:23:35 > 0:23:38'but can they perfect the delicate process of cooking the sea bass?'
0:23:44 > 0:23:49- Jen, how do you think she's getting on?- I have one major concern.- Oh?
0:23:50 > 0:23:54I made a point of picking my blue board, which is my fish board,
0:23:54 > 0:23:58- off my main chopping board and putting it to one side.- Oh, yeah.
0:23:58 > 0:24:02I've noticed that the other two have followed my example exactly.
0:24:02 > 0:24:07My problem is I don't know whether Jen understands.
0:24:07 > 0:24:09Did she chop her herbs and lime...
0:24:09 > 0:24:15She used her fish board for her capers, her coriander,
0:24:15 > 0:24:18- her garlic and her lime.- Oh, no!
0:24:18 > 0:24:22- Now, in a professional kitchen, that is a complete no-no.- Yep.
0:24:22 > 0:24:25- So I have an issue with that, I'm afraid.- OK.
0:24:25 > 0:24:28'Back in the kitchen, Jen is blissfully unaware
0:24:28 > 0:24:32'of her costly error and remains focused on her task in hand.'
0:24:32 > 0:24:35Cooks, you have just two minutes left. Two minutes to go.
0:24:56 > 0:24:58It doesn't look as good as hers, but...
0:24:58 > 0:25:01OK, that's it. Time is up.
0:25:01 > 0:25:03Step away from your fishes.
0:25:09 > 0:25:11- Right.- Let's start with this one.
0:25:45 > 0:25:48- Right, shall we start with you, Tina?- OK.
0:25:48 > 0:25:50Nice effort.
0:25:50 > 0:25:52Seasoning of the salsa is bang on.
0:25:52 > 0:25:55Fish, unfortunately, is overcooked.
0:25:55 > 0:25:57OK.
0:25:57 > 0:26:00Jen, beautifully cooked piece of fish.
0:26:00 > 0:26:02It's absolutely bang on.
0:26:02 > 0:26:05The salsa is absolutely perfect.
0:26:05 > 0:26:08- My problem is I have an issue with this.- Mm-hm.
0:26:08 > 0:26:12You prepared your salsa on the same board
0:26:12 > 0:26:14- that you prepared your fish on. - I knew, yeah.
0:26:14 > 0:26:16- For me, that is an issue. - I apologise.
0:26:16 > 0:26:18- It's a health and safety issue. - I know, yeah.
0:26:18 > 0:26:21- I did realise afterwards.- All right.
0:26:21 > 0:26:23Brendan, a very good effort.
0:26:23 > 0:26:27Yours is better cooked than Tina's,
0:26:27 > 0:26:32but not as perfectly cooked as Jen's.
0:26:32 > 0:26:35So, that leaves me in a terrible quandary.
0:26:35 > 0:26:39It comes down to the cooking of the fish and then, of course,
0:26:39 > 0:26:41it comes down to my issue with the board.
0:26:41 > 0:26:43Yeah.
0:26:43 > 0:26:46- Ah, God!- Do you want to step out and have a think?
0:26:46 > 0:26:49No, I mean, at the end of the day,
0:26:49 > 0:26:52the best piece of fish there is Jen's.
0:26:52 > 0:26:58On the understanding that we do have an issue with the board,
0:26:58 > 0:27:00I'm going to put you through.
0:27:00 > 0:27:02There you go.
0:27:02 > 0:27:05So, you know you can put one of these through to the next round?
0:27:05 > 0:27:08- Yes.- Have you made your decision? - Yes.- OK.
0:27:08 > 0:27:12- It's got to be Brendan, I'm afraid. I'm sorry, Tina.- OK.- I really am.
0:27:12 > 0:27:13Sorry, Tina!
0:27:13 > 0:27:16Disappointed, but I've had a great day and I've learned loads.
0:27:16 > 0:27:19That was by the skin of your teeth between you two.
0:27:19 > 0:27:21I'll definitely be trying that dish again a few times at home
0:27:21 > 0:27:23and get it perfect.
0:27:23 > 0:27:25So, just two cooks remain -
0:27:25 > 0:27:28full-time mum Jen and photographer Brendan.
0:27:28 > 0:27:31But only one can be chosen as Mary Ann's partner for the Friday final.
0:27:31 > 0:27:35Time now for our third and final round - the Chef's Special.
0:27:35 > 0:27:37In this round, our cooks will be given
0:27:37 > 0:27:41a set of ingredients to one of Mary Ann's signature dishes.
0:27:41 > 0:27:44Cooks, the aim of this round is to see what you can make
0:27:44 > 0:27:46with these ingredients.
0:27:46 > 0:27:49You'll get to see what Mary Ann makes a little bit later on
0:27:49 > 0:27:51but for you at home here's today's ingredients.
0:27:51 > 0:27:56Mary Ann has chosen baby spinach leaves, cheese, truffle oil,
0:27:56 > 0:28:01white wine vinegar, butter, double cream, panko breadcrumbs,
0:28:01 > 0:28:04eggs and smoked streaky bacon.
0:28:04 > 0:28:06Easy enough for a Michelin star chef,
0:28:06 > 0:28:09but what on earth will our home cooks make?
0:28:09 > 0:28:11Right, cooks, you have one hour.
0:28:11 > 0:28:15Reveal your ingredients because your time starts now.
0:28:18 > 0:28:22'This is the first time our cooks are seeing these ingredients
0:28:22 > 0:28:24'so they must do their best to identify them
0:28:24 > 0:28:28'before planning and preparing a dish in just one hour.'
0:28:30 > 0:28:32'It takes a lot to impress Mary Ann
0:28:32 > 0:28:35'so our two finalists are going to have to do all they can
0:28:35 > 0:28:37'to come up with the perfect recipe.'
0:28:37 > 0:28:39HE SINGS TO HIMSELF
0:28:50 > 0:28:54'It seems like Jen has got a plan, but poor Brendan is struggling.'
0:28:54 > 0:28:57I'm at a total loss here. I see what I have in front of me,
0:28:57 > 0:28:59but it's not making sense in terms of a dish.
0:29:06 > 0:29:10No, I do not know what to do.
0:29:12 > 0:29:14HE SIGHS
0:29:14 > 0:29:18'Brendan is still trying to decide on a dish.
0:29:18 > 0:29:22'At the other side of the kitchen, Jen is hard at work,
0:29:22 > 0:29:25'but she seems to have mistaken truffle oil for olive oil.'
0:29:31 > 0:29:34Hi, Brendan! How are we going?
0:29:34 > 0:29:39Erm, bit of a brain malfunction.
0:29:39 > 0:29:40I am at a loss here.
0:29:40 > 0:29:42- Just relax a little, it'll all pop into your head.- Fantastic.
0:29:42 > 0:29:45- Good luck!- Thank you.
0:29:53 > 0:29:56Hi, Jen, what are you planning to make?
0:29:56 > 0:30:00Erm, a spinach and pancetta quiche.
0:30:00 > 0:30:04OK. And you've identified all the ingredients?
0:30:04 > 0:30:05Yeah, I think so.
0:30:05 > 0:30:07- All right, well, good luck. - We'd better leave her in peace.
0:30:07 > 0:30:09- Yeah, we'll leave you in peace. - Thank you!
0:30:09 > 0:30:11'So, Jen is making good progress
0:30:11 > 0:30:13'and is already putting her quiche in the oven.
0:30:13 > 0:30:17'And it seems that Brendan has finally got a plan of action, too.'
0:30:17 > 0:30:21- Brendan, Brendan...- Yes, yes. - What have you decided to do?
0:30:21 > 0:30:25I've decided to do a little bacon quiche.
0:30:25 > 0:30:27I'm not entirely sure where the breadcrumbs
0:30:27 > 0:30:29are supposed to come from, I'm not entirely sure...
0:30:29 > 0:30:32Well, I'm glad you've got a plan and you're making something.
0:30:32 > 0:30:36- There is only so much you can do. - Time-wise, I'm struggling time-wise.
0:30:36 > 0:30:41- We'll get there.- OK.- We'll get there somehow.- I'll leave you alone.
0:30:41 > 0:30:43OK, no worries.
0:30:43 > 0:30:47'Mary Ann is looking for a partner who has creative flair,
0:30:47 > 0:30:49'but also appreciates her no-nonsense approach.'
0:30:51 > 0:30:55I think you've really given them a hard challenge, Mary Ann!
0:30:55 > 0:31:00Jen has started straightaway. She's going to make a quiche.
0:31:00 > 0:31:04I don't think she tasted the oil cos it's truffle oil.
0:31:04 > 0:31:06She certainly didn't taste the oil
0:31:06 > 0:31:09because the amount of truffle oil she's put into that pastry,
0:31:09 > 0:31:11it's just going to be inedible.
0:31:11 > 0:31:12I will stand corrected,
0:31:12 > 0:31:16but my own personal feeling is it's going to taste absolutely filthy.
0:31:16 > 0:31:19SHE LAUGHS
0:31:22 > 0:31:26Brendan, the pressure is obviously getting to him.
0:31:26 > 0:31:31He is going with two quiches - a spinach quiche and a bacon quiche.
0:31:31 > 0:31:35Right. I'm surprised they didn't show a little bit more ingenuity.
0:31:35 > 0:31:38I'd have thought they might have a little bit more diversity
0:31:38 > 0:31:40between the two of them.
0:31:40 > 0:31:43'Unfortunately for Brendan, he's got another dilemma.'
0:31:43 > 0:31:45I'm at a complete loss as to how to plate them
0:31:45 > 0:31:48because I've used my ingredients.
0:31:48 > 0:31:50What do I do?
0:31:54 > 0:31:56'But Brendan's come up with a last-minute plan
0:31:56 > 0:31:59'to hopefully impress Mary Ann.'
0:31:59 > 0:32:03So, what I think I might do is spinach salad
0:32:03 > 0:32:05with some breadcrumbs running through it.
0:32:06 > 0:32:09'And it's all going well for Jen, too.'
0:32:09 > 0:32:11Quietly confident.
0:32:12 > 0:32:14I'm just waiting around for them to cook.
0:32:16 > 0:32:19Just trying to look to see what he's doing, how well he's doing,
0:32:19 > 0:32:21but trying not to make it obvious.
0:32:22 > 0:32:23Oh!
0:32:26 > 0:32:28Oh...
0:32:29 > 0:32:32(I don't want to appear too confident, though.)
0:32:32 > 0:32:36'With time ticking away, our cooks start to plate up their dishes.'
0:32:44 > 0:32:46(Brendan's plating it up.
0:32:46 > 0:32:49(His presentation's going to be much better than mine.
0:32:49 > 0:32:52(I just hope mine tastes better than his. You never know!)
0:32:53 > 0:32:57I changed my plan there just at the very end. I'm done.
0:32:57 > 0:33:01Right, well, I can see you're both finished
0:33:01 > 0:33:02so that's the end of round three.
0:33:02 > 0:33:04It's time to taste.
0:33:04 > 0:33:07First to be judged is Jen.
0:33:07 > 0:33:09She has made a pancetta and spinach quiche
0:33:09 > 0:33:12with a truffle pastry topped with cheese.
0:33:15 > 0:33:18Now, how was that challenge?
0:33:18 > 0:33:20It was fun, but I'm just a bit disappointed
0:33:20 > 0:33:23because I thought I could have done a little bit better,
0:33:23 > 0:33:24but I did the best I could.
0:33:24 > 0:33:27- I'm hoping it's OK. - You ready to taste?- Yeah.
0:33:44 > 0:33:45I'm going to have to say this
0:33:45 > 0:33:47because, in fact, I don't know how you've done it,
0:33:47 > 0:33:49but you've actually got away with something
0:33:49 > 0:33:50which I didn't expect you to.
0:33:50 > 0:33:55The little bowl of greeny-golden oil, what did you think it was?
0:33:55 > 0:33:57Just olive oil.
0:33:57 > 0:33:59- No way!- What was it?
0:33:59 > 0:34:00- It was truffle oil.- Oh!
0:34:00 > 0:34:04- Which we use in drop-drop-drop... - I know. That's why I feel bad now.
0:34:04 > 0:34:08- You should have had a whiff. - I did and I couldn't smell it.
0:34:08 > 0:34:10- Could you not?- No.
0:34:11 > 0:34:13- Oh!- I thought this was going to be inedible,
0:34:13 > 0:34:16but, oddly enough, it's not.
0:34:16 > 0:34:21Your pastry's not bad, I have to say. Your seasoning's bang on.
0:34:21 > 0:34:23I'll be frank with you - I don't think it shows a lot of imagination.
0:34:23 > 0:34:29- Yeah, I agree.- But it's a very creditable effort, so excuse me.
0:34:29 > 0:34:31THEY LAUGH
0:34:31 > 0:34:33Here you go, you can have the honour.
0:34:33 > 0:34:37The initial hit was not the truffle oil. It was very weird.
0:34:37 > 0:34:40It WAS truffle oil and I used nearly all of it in the pastry
0:34:40 > 0:34:43cos I thought it was just olive oil.
0:34:43 > 0:34:45You could taste the bacon and the egg,
0:34:45 > 0:34:48but, now, all I can taste is truffle.
0:34:48 > 0:34:50Chef said she was watching me and she was just panicking
0:34:50 > 0:34:53cos I was just...
0:34:54 > 0:34:56- Oh!- Mmm!
0:34:58 > 0:35:01- What a shame.- Oh, dear! Honestly...
0:35:01 > 0:35:04Next to be judged is Brendan.
0:35:04 > 0:35:07He's chosen to make a bacon quiche,
0:35:07 > 0:35:10served with a spinach salad and toasted breadcrumbs.
0:35:12 > 0:35:15How was the challenge for you?
0:35:15 > 0:35:18- I felt like a little lost boy.- Oh!
0:35:18 > 0:35:19Oh, sweetheart!
0:35:19 > 0:35:23- Well, you've got food on the plate. - Exactly!- No, I know.
0:35:23 > 0:35:26- Let's taste.- Right.
0:35:29 > 0:35:31I don't know what you've done with this, Brendan,
0:35:31 > 0:35:32but it's a bit gritty.
0:35:32 > 0:35:37I put a tiny little bit of the breadcrumbs on the very top.
0:35:37 > 0:35:40Judicious use of truffle oil there, that's not bad at all, actually.
0:35:40 > 0:35:44- Good.- That's a nice idea so a bit of you was thinking outside the box.
0:35:44 > 0:35:49- Yeah.- So the quiche isn't bad. Again, the pastry's not bad at all.
0:35:49 > 0:35:52- Your filling is overcooked.- OK.
0:35:52 > 0:35:54But apart from that, a good effort.
0:35:54 > 0:35:55Thank you.
0:35:55 > 0:35:58I just feel that you could have been a bit more imaginative.
0:35:58 > 0:36:00If you hadn't suffered from brain freeze,
0:36:00 > 0:36:04we might have seen something possibly a little different.
0:36:04 > 0:36:07- You've produced a perfectly edible dish on a plate.- Thank you.
0:36:07 > 0:36:09So, with the final challenge complete,
0:36:09 > 0:36:14it's just left for Mary-Ann to deliberate over our two home cooks.
0:36:14 > 0:36:17Despite everything not going quite to plan,
0:36:17 > 0:36:20I turned out a quiche faster than I usually turn it out.
0:36:20 > 0:36:23The whole thing was just the quickest hour I've ever,
0:36:23 > 0:36:26ever, ever encountered in my life.
0:36:26 > 0:36:28This is where I'm going to have real difficulty.
0:36:30 > 0:36:32- Mmm.- The salad's lovely.
0:36:32 > 0:36:34Frankly, I'm not impressed with either of them.
0:36:34 > 0:36:41- Potentially, one of them might work better with me than the other.- OK.
0:36:41 > 0:36:44Quite simply, I think because one of them listened to me
0:36:44 > 0:36:45and I think the other one...
0:36:45 > 0:36:48- Not so much.- Might not.
0:36:49 > 0:36:51'But before Mary Ann announces the winner,
0:36:51 > 0:36:54'let's see what she makes with all those ingredients.'
0:36:56 > 0:36:58So, put us out of our misery.
0:36:58 > 0:37:03It's deep-fried poached eggs served on a bed of wilted spinach,
0:37:03 > 0:37:08which I'm going to cook in the bacon fat from my bacon
0:37:08 > 0:37:10and finish the spinach with a little bit of cream,
0:37:10 > 0:37:12a drizzle of truffle oil,
0:37:12 > 0:37:16on the plate, egg on top, bacon on the side - boom!
0:37:16 > 0:37:20- Sounds simple, doesn't it(?) - Oh, absolutely!
0:37:20 > 0:37:22Now, you've got your water bubbling there
0:37:22 > 0:37:24so you want a little bit of white wine vinegar.
0:37:24 > 0:37:28A nice swirl in the middle there.
0:37:28 > 0:37:31Drop your egg right in the middle. See?
0:37:31 > 0:37:35- Oh, perfect.- The white is slowly wrapping itself around.
0:37:35 > 0:37:39I'll do those for about three minutes.
0:37:39 > 0:37:41- I don't want them to break up.- OK.
0:37:41 > 0:37:44So, you put the poached eggs into...
0:37:44 > 0:37:47Into cold water and that arrests the cooking.
0:37:47 > 0:37:51Right, now... I'll just make sure those are dry.
0:37:51 > 0:37:58Right, if we now then lightly dust them in flour...
0:38:06 > 0:38:09Make sure it's well coated in the egg.
0:38:09 > 0:38:13Right, then into your nice cheesy breadcrumbs.
0:38:15 > 0:38:17- OK.- Pop them in the fridge?
0:38:17 > 0:38:19- Yes, please, sweetheart.- OK.
0:38:24 > 0:38:27- It smells lovely. - It does smell good, doesn't it?
0:38:30 > 0:38:31Perfect.
0:38:35 > 0:38:38So you were awarded your Michelin star in 2002.
0:38:38 > 0:38:40That's right.
0:38:40 > 0:38:42Was it a lovely surprise?
0:38:42 > 0:38:43It was a total shock.
0:38:43 > 0:38:45There was only one, or possibly two,
0:38:45 > 0:38:49Michelin-starred chefs in Wales in 2002
0:38:49 > 0:38:51- and we made history because there were another three.- Wow.
0:38:51 > 0:38:55So we ended up with five Michelin stars in Wales,
0:38:55 > 0:38:57which is absolutely amazing.
0:38:57 > 0:39:00- Is there many women chefs who have Michelin stars?- Nowadays, yes.
0:39:00 > 0:39:04- Yeah, but not in 2002, though? - I was one of four.
0:39:04 > 0:39:07Right, if I could have my eggs back...
0:39:07 > 0:39:08Yes.
0:39:10 > 0:39:12Now, you can see...
0:39:12 > 0:39:14I mean, that tiny amount of truffle oil and you could smell that
0:39:14 > 0:39:16coming off the pan.
0:39:16 > 0:39:19Right, let's get our eggs done and get our plate ready to go.
0:39:19 > 0:39:20How long will these have to be in?
0:39:20 > 0:39:23You just keep an eye on them until they go a nice golden brown...
0:39:23 > 0:39:25- OK.- ..and crispy and then it's...
0:39:25 > 0:39:27That's it.
0:39:27 > 0:39:29So when you won your Michelin star,
0:39:29 > 0:39:31you were the only chef in the kitchen,
0:39:31 > 0:39:33- you were cooking on an Aga... - Yep.
0:39:33 > 0:39:37..which is so impressive. Wow.
0:39:37 > 0:39:40- As I say, looking back, I don't know how the hell I did it.- No.
0:39:40 > 0:39:43I really don't. I must have been mad or something.
0:39:46 > 0:39:47Right.
0:39:53 > 0:39:56- And a nice crispy bit of bacon. - Wow.- Wow.
0:39:56 > 0:39:58And there you have my deep-fried poached egg
0:39:58 > 0:40:01with truffle-creamed spinach and a crispy bacon.
0:40:01 > 0:40:02Right, it's time to taste.
0:40:02 > 0:40:05Who's going to crack the egg?
0:40:07 > 0:40:09- THEY GASP - Yes!
0:40:09 > 0:40:11- Yay!- Perfection.
0:40:11 > 0:40:14How do you do it these days? Yes!
0:40:14 > 0:40:17- That looks perfect.- Oh, wow. - Gorgeous.
0:40:17 > 0:40:20Absolutely perfect.
0:40:20 > 0:40:22- The egg goes so well with the bacon. - Oh!
0:40:22 > 0:40:25That's absolutely delicious, Mary, and thank you so much.
0:40:25 > 0:40:27Now, it is time to reveal who you're going to be taking
0:40:27 > 0:40:28to the Friday final with you.
0:40:28 > 0:40:31But, before you do, let's have a quick recap
0:40:31 > 0:40:33of what they made earlier.
0:40:33 > 0:40:34In the first round,
0:40:34 > 0:40:37Brendan impressed with his fusion of flavours with his prawn vindaloo
0:40:37 > 0:40:39with basmati rice and carrot ribbons,
0:40:39 > 0:40:42and he even managed to surprise Mary Ann with his okra.
0:40:42 > 0:40:44Actually, it's delicious.
0:40:44 > 0:40:47He scraped through the skills challenge
0:40:47 > 0:40:48with his salsa and sea bass,
0:40:48 > 0:40:51but he struggled in the final round and only managed to produce
0:40:51 > 0:40:54a bacon quiche served with a spinach salad.
0:40:54 > 0:40:57However, he did use all of the ingredients.
0:40:57 > 0:41:00You made good use of the ingredients you had
0:41:00 > 0:41:03and you've produced a perfectly edible dish on a plate.
0:41:03 > 0:41:07I'm not convinced I've done enough to be chosen by Mary Ann, though.
0:41:07 > 0:41:08So we'll have to wait and see.
0:41:08 > 0:41:10In the first round, Jen impressed Mary Ann
0:41:10 > 0:41:13with her classic ham, leek and Stilton pie
0:41:13 > 0:41:15with balsamic roast potatoes.
0:41:15 > 0:41:18Despite excelling with her cooking in the skills challenge,
0:41:18 > 0:41:21a vital mistake with the chopping boards almost cost her.
0:41:21 > 0:41:23- It's a health and safety issue. - I know, yeah.
0:41:23 > 0:41:24I did realise afterwards.
0:41:24 > 0:41:26- I was like, "Oh, no." - All right, sweetheart.
0:41:26 > 0:41:29In the final round, Jen made pancetta and spinach quiche
0:41:29 > 0:41:30topped with cheese,
0:41:30 > 0:41:33but will her overuse of truffle oil prove costly?
0:41:33 > 0:41:36I thought, "This is going to be inedible."
0:41:36 > 0:41:37But oddly enough it's not.
0:41:37 > 0:41:39If I win, fab.
0:41:39 > 0:41:41If I don't, amazing day
0:41:41 > 0:41:45and I've learnt I don't like truffle oil.
0:41:45 > 0:41:46I don't like truffle oil.
0:41:49 > 0:41:51Firstly, I'd like to say well done to both of you.
0:41:51 > 0:41:53You've been brilliant all day.
0:41:53 > 0:41:56However, only one of you can go through to the Friday final
0:41:56 > 0:41:59and Mary Ann has made her mind up.
0:41:59 > 0:42:02So, Chef, for the last time, it's over to you.
0:42:02 > 0:42:04This has been a very difficult decision.
0:42:04 > 0:42:08You really have both performed remarkably well.
0:42:08 > 0:42:10But I have to be honest...
0:42:12 > 0:42:14I'm taking Brendan through.
0:42:14 > 0:42:16Thank you.
0:42:16 > 0:42:19- Jen, I'm sorry, but there were some schoolboy errors.- Yeah.
0:42:20 > 0:42:24The dish I'm doing on Friday, I can't afford errors.
0:42:24 > 0:42:29I can't even risk it because the dish is quite special.
0:42:29 > 0:42:31So I do apologise.
0:42:31 > 0:42:34So, Brendan, I'm afraid you're stuck with me.
0:42:34 > 0:42:35Hey, well done.
0:42:35 > 0:42:37Well done, Brendan.
0:42:37 > 0:42:42On Friday I hope I can soak up everything Mary Ann can teach me
0:42:42 > 0:42:44and win it.
0:42:44 > 0:42:47Any last tips for Brendan on Friday?
0:42:47 > 0:42:48Listen to me!
0:42:48 > 0:42:51Yes, Chef, I will!
0:42:51 > 0:42:53Tomorrow on Yes Chef...
0:42:53 > 0:42:58It's the Friday final and our four pro-am teams will go head-to-head.
0:42:58 > 0:43:00You shouldn't have cut the crust.
0:43:00 > 0:43:01I'm not meant to do that.
0:43:01 > 0:43:04They will be judged by triple Michelin-starred chef
0:43:04 > 0:43:06Pierre Koffmann.
0:43:06 > 0:43:07If it is good, I will be surprised.
0:43:07 > 0:43:10But only one team can win.
0:43:10 > 0:43:11What are you doing?!