Mary Ann Gilchrist Yes Chef


Mary Ann Gilchrist

Michelin-starred chef Mary Ann Gilchrist puts four home cooks through a series of culinary challenges, including how to make the perfect sea bass with salsa.


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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 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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Oh, dear. Not getting the point of it.

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Each day, a different Michelin-starred chef

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will choose their perfect partner...

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It was by the skin of your teeth between you two.

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..from four talented home cooks.

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I thought all four of you did a remarkable job in the time allotted.

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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...

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Pierre Koffmann.

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What I look for for 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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-Should be taking the mousse out by now.

-Ohh!

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

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-What are you doing?!

-And who will win?

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It's going to taste absolutely filthy.

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This is Yes Chef.

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

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First up, it's Jen Guenther.

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She's a full-time mum from Washington.

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My cooking style, I would say it can be quite erratic.

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I really...really want to win, 100%.

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Next is Chaz Newton-Smith, an artist from Stockport.

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My cooking style's probably gastronomic.

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I usually like to cook over 12 hours, do slow-cooking,

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so doing something in 45 minutes will be a big push.

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Tina Watmough is a housewife from Cheshire.

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As a mum, I have to produce food quickly.

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My weakness is presentation.

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I'm told that by my daughter, who's 12.

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And finally, Brendan McNeill is a photographer from Edinburgh.

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I'm completely regimented in the kitchen

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so that I know that's the order.

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I'm bricking it, to be honest,

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working with a Michelin-starred chef.

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Well, our cooks are ready to go, so it's now time to meet our chef.

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She earned her first Michelin star in 2002.

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It's Mary Ann Gilchrist.

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Mary Ann Gilchrist is head chef at the Carlton Riverside in Mid Wales

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and has had a career spanning four decades.

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I've been doing this job for 40 years.

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Even now I'm still learning.

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With a wealth of experience in the kitchen,

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Mary Ann knows exactly what she wants.

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Preparation, preparation, preparation.

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Preparation is the key.

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Without preparation, you have a disaster on your hands.

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Mary Ann is looking for someone to complement her own unique style.

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Presentation is something that I think is important.

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I don't want something mucked up.

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If there's somebody out there who can cook

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but also has that artistic bent

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to get something looking really lovely on a plate,

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I shall be very, very happy.

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Her no-nonsense approach means today's successful home cooks

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will need to be at their best.

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Choosing somebody to go through to cook for Pierre Koffmann

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is a huge ask.

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Service!

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His reputation is phenomenal.

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If I dare say it, it scares the pants off me.

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Welcome, Mary Ann.

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

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It's a pleasure to be here.

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Our four home cooks are going to be doing all they can to impress you

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

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in the Friday final.

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What will you be looking for?

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I'm looking for seasonality.

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I don't do foams, I don't do frills and furbelows.

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So, please, no foams!

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-I really hate them.

-OK.

-Use your time wisely, all of you.

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Don't get flustered, don't get muddled,

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because that will ruin everything.

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Well, let's get going.

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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 the one dish

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that you believe sets you apart from the rest.

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You need to make it count,

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

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You'll have 45 minutes, so use your time wisely.

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Any last words from you, Chef?

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I don't want to see mucky workbenches.

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That goes for all four of you.

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And for goodness' sake, enjoy yourselves.

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-ALL:

-Yes, Chef!

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

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to leave the competition at the end of this round,

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they're going all out to impress Mary Ann with their Dish Of The Day.

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Our cooks know that with 40 years of experience in the industry,

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Mary Ann has incredibly high standards

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and won't accept anything but the best.

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Really nervous.

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Cooked it a million times before. Shouldn't be like this.

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Hello, Jen. What are you making for us?

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-I'm making a ham, leek and Stilton puff pastry pie...

-Ooh, lovely.

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..with balsamic roast potatoes and tenderstem broccoli.

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-Balsamic roast potatoes?

-Yeah.

-That's an interesting one.

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New on me, anyway.

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It's parboiled potatoes and just let the balsamic vinegar soak in,

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salt and pepper, you know...

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So, are you making a basic roux for your cheese sauce for it?

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-No, it's literally just double cream.

-OK.

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The cheese thickens it up quite nicely.

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-I'm looking forward to it.

-Thank you!

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I'm looking forward to you tasting it!

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-Good luck, Jen.

-Thank you.

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-Hello, Chaz.

-Hello.

-What are you making?

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So, I'm doing, hopefully, medium rare loin of lamb...

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-Please.

-Yes, please. Um...

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..on American-style fluffy pancakes made with wholemeal flour,

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with a maple syrup and mint jus, with asparagus and popping candy.

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Wow!

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I know. It's all right, don't worry. It's a conservative dish.

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-It's just odd.

-Conservative?!

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-I have pancakes for breakfast with bacon.

-Yeah.

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So I just thought, I like lamb, so kind of it's the same thing.

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-Ish.

-No.

-But have you tried it with lamb yet?

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-No, I haven't, but I'm about to.

-Yes!

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So, we'll see, we'll see.

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It's all right, I'm not doubting you for a moment. It's just...

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-It's unusual.

-Good luck, get on with it.

-Good luck.

-Thank you.

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Needs to rest properly.

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So, what are you making, Tina?

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-I'm making a honey roast duck breast.

-Right.

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-So, that will have a honey and soy sauce sauce on it...

-Right.

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..with five-spice, and there'll be tomatoes on the side

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and nice, fresh Jersey Royal potatoes on the side.

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-Ohhh!

-And spinach and some nice...

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You just... I adore Jersey Royals.

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Funnily enough, it's not unlike a dish I used to do in the restaurant.

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-So I'm afraid I'm going to be comparing it.

-You'll be fine.

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-Very best of luck, Tina.

-Thank you.

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-Hi, Brendan! What are you making?

-Prawn curry.

-Yeah.

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We're going to accompany with okra and onions.

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-What is okra? I've never had okra before.

-Ohh...

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Okra's the most gorgeous vegetable. It's used throughout...

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LAUGHTER

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-Carry on.

-It's... It's...

-Carry on. I'm gritting my teeth.

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It's used throughout the world in many different forms.

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-I'm trying not to say anything.

-Oh, no!

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-It's the slimy, it's the texture...

-That you don't like.

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-..that I don't like.

-OK.

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So I shall be very interested to see how you deal with this.

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-Well, I hope to surprise you.

-Oh!

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-All right.

-Cheers.

-Good luck!

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OK, so let's start with Jen.

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She's making leek and ham pie, with balsamic roast potatoes.

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-I'm wondering if they're going to be crispy.

-OK.

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Because they've been marinated in liquid.

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I'm just wondering if the balsamic is going to have an effect on that.

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My other concern is that she's doing a cream reduction with cheese.

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If that gets too hot, the cheese will split.

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If you have concerns about Jen, let's move on to Chaz!

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It's a bit of a strange combination.

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-The lamb with the maple syrup, I can understand that.

-OK.

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I can just about get past the American fluffy pancake.

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I don't see the relevance of the popping corn at all.

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But it's certainly... It's a bit odd.

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-I've got to keep an open mind.

-Yeah.

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-Tina is making duck breast.

-Yeah.

-With...

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Five-spice powder, honey and soy sauce.

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-She's got Jersey Royals and roasted cherry tomatoes.

-Yes.

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I'm afraid I don't quite see the correlation

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between cherry tomatoes and duck.

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-Lastly, it's Brendan.

-Yeah.

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-I like the idea of the dish.

-Mm.

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My only concern with Brendan is the okra.

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It's a personal thing, me and okra.

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Well, it seems like it may take a lot to change Mary Ann's mind,

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so the pressure is definitely on for Brendan.

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Actually, I'm being stupid.

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These are not going to fit into the dishes that I want to serve them in.

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So out they come.

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I'm going to cut these in half so that they fit in.

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And it's not just Brendan who's starting to panic.

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Might come down to the wire with the pancakes.

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I'm like, "Ahh!"

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Despite her calm appearance, Tina is feeling it, too.

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I might look calm on the outside. Slightly less calm inside.

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-It's a little intimidating.

-Hot, hot!

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Two minutes, guys. You have two minutes left.

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Right, here we go. The exciting bit.

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It'll be fine! It'll be fine. Maybe.

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For Chaz, it's a crucial part of his dish.

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But he's left it until the very last minute to cook his four pancakes.

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Oh, yeah!

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One minute to go. Only one minute left.

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Mary Ann is looking for seasonality and creativity,

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but without too much fuss.

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So it's the final push for our home cooks

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who are desperately trying to impress.

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-Ten, nine...

-Can't see the prawn.

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..eight, seven,

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six, five,

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four... Come on, Chaz!

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..three, two,

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one.

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Stop cooking.

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But disaster has struck for Chaz,

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who's completely forgotten to plate up his lamb.

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That's it, our four home cooks have served up their Dish Of The Day.

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It's time to taste.

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First to be judged is Brendan with his Dish Of The Day -

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prawn vindaloo served with chilli strips, basmati rice,

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carrot ribbons and okra.

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Lovely. That looks good.

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I hope the okra is going to be suitable.

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-Brendan, I'm waiting and seeing.

-So, please, do help yourself.

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-I'm trying very hard not to prejudge.

-OK.

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Well, let's tuck in. Where do you want to start?

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-I've got to start with the okra, haven't I?

-You have to.

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I've been so mean about it.

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All right. You win.

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Hey!

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-Not slimy?

-No, it's not. Actually, it's delicious.

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I've got to say one tiny thing.

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Quite salty.

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It's quite warm.

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I think you've got your seasoning right on this.

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More than adequate to the purpose.

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And I hate to say it, but you've convinced me about okra.

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Well, well done, Brendan. We'll see you very shortly.

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OK, thank you.

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-Pleasantly surprised.

-Yes.

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The okra, she liked it.

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It was slightly overseasoned, yes,

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but it wasn't slimy, which is how she feared it would be.

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-The prawns were cooked nicely as well.

-They were cooked nicely.

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-The sauce was good. Wasn't very impressed with the rice. Dry.

-Yeah.

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

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loin of lamb with wholemeal pancakes topped with popping candy,

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served with asparagus, and a mint and maple jus.

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-There you go.

-Lovely.

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Lovely. How did you find the challenge?

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It was great until the last 30 seconds, where I forgot the meat.

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-I got carried away.

-You got carried away,

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-and then you forgot to put the meat on.

-Yes.

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It was covered with tinfoil and just out of my peripheral vision,

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so I apologise.

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-Anyway!

-Anyway.

-This looks interesting.

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Pour the jus over the top, it'll ignite the popping candy

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and then you should get a sound of that.

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-Go on, you pour.

-Like that. There you go.

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Oh, right, you put the sauce on the pancake, not on the lamb?

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-Well, the lamb was meant to go there.

-Oh, sorry.

-Yeah.

-Yeah.

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The lamb looks beautifully cooked.

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-And this is with the meat.

-Mm.

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The popping candy's doing absolutely nothing for me.

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Nothing's popped.

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It's probably because I put it on too early

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-and it's popped already.

-Right.

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-Oh, dear.

-Oh, dear.

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Sorry, sweetheart, I'm not getting the point of it.

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OK, I'm going to be brutally honest.

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The lamb's beautifully cooked. Nicely seasoned.

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The popping candy did nothing for me.

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And I've never been big on wholemeal flour,

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-and I find the pancakes heavy and underseasoned.

-OK.

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-Fine.

-Sorry.

-All right, well, thank you very much, Chaz.

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Thank you very much indeed, but I think it was a brave attempt.

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She didn't like the pancakes, they were too heavy.

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She doesn't like wholemeal flour.

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I forgot to plate up the meat.

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But it was hidden behind a bit of tinfoil, so...

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But she really liked the meat.

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-I'm getting popping candy.

-Popping candy.

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It adds the fun element to it as well, doesn't it?

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I saw no point in the popping candy

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-before we realised it wasn't going to pop.

-Mm.

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I was really banking on him

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-sort of somehow pulling something out of the hat.

-Yeah.

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But those pancakes,

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you could have walked from here to John o'Groats on them.

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Time for Tina to be judged by Mary Ann.

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Her Dish Of The Day is honey roast duck breast

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served with Jersey Royal potatoes,

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spinach and roasted cherry tomatoes.

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How did you find the challenge?

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It was really difficult getting everything ready

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-for the same time.

-Yeah.

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-I was a bit worried about whether the duck was suitably pink.

-OK.

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Cuts well.

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Always a sign that the meat's been properly rested.

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The duck's beautifully seasoned.

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-Absolutely bang on the button.

-Thank you.

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Funnily enough, that goes very well...

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I think it's the bitterness of the spinach.

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Actually goes very well with your glaze.

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I'm not that bothered about the tomatoes.

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My worry slightly is they're there for colour contrast.

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-Ohh. If I'm brutally honest, for me, it does nothing for the dish.

-OK.

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Otherwise, everything is beautifully cooked.

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-Well done. Some lovely positive comments there.

-Thank you.

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-Well done.

-Thank you very much.

-Thank you.

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-The spinach was beautiful.

-Yeah.

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-The Jersey Royals... Well, you can't go wrong with a Jersey Royal.

-No.

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And the duck was beautifully seasoned and beautifully cooked.

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-Which you said.

-There was no place for tomatoes on that plate.

-No.

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The tomatoes on the duck dish I think probably were a mistake.

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Um...

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They didn't go down well.

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And finally, it's Jen with her Dish Of The Day.

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She's made a ham, leek and Stilton pie

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served with balsamic roast potatoes, and tenderstem broccoli.

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-Lovely.

-Thank you.

-How was the challenge for you?

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Oh, loved every minute of it. I had so much fun.

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-Are you ready to try?

-Go for it.

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Right.

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Now, I want to try a potato first,

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cos these intrigued me.

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-Mm. Got nice crispy edges.

-Thank you.

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I get the vinegar.

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-Actually, it's quite subtle.

-Mm-hm.

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Undercooked?

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-Bit squeaky.

-Yeah.

-Could have done with another couple of minutes.

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Yeah. I agree.

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Right, where do I start?

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Lovely potatoes. Broccoli, a little on the crisp side.

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Your pie filling, actually, is very tasty.

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-It's a little over-salt.

-Yeah.

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You're always going to have this problem

0:16:350:16:37

-if you're using...

-Stilton...

0:16:370:16:38

-..cooked ham and Stilton cheese.

-Yep.

0:16:380:16:40

-I didn't... I purposely didn't add any salt in either.

-Good.

0:16:400:16:43

The other thing that I was concerned about

0:16:430:16:46

when I was watching you earlier

0:16:460:16:47

was that you were using a very, very lean piece of ham.

0:16:470:16:52

Mm-hm.

0:16:520:16:53

You'd have been better off with something like some shoulder ham.

0:16:530:16:57

-Right, OK.

-Where you've got a lot more fat going through it.

0:16:570:17:00

And as a result, I'm afraid, sweetheart,

0:17:000:17:03

the ham is actually quite chewy in there.

0:17:030:17:06

Right, OK.

0:17:060:17:07

Apart from that, you know, I like the concept.

0:17:070:17:10

There's some good constructive criticism there.

0:17:100:17:12

-Yeah, that was fantastic, yeah. I'm happy with that.

-Good on you.

0:17:120:17:15

-Thank you very much.

-Well done.

-Been a pleasure, sweetheart.

-Thank you.

0:17:150:17:18

The meat that I used was too lean, so...

0:17:180:17:21

-Which is fine, cos I didn't know that.

-Yeah.

0:17:210:17:24

I've got to think about that one.

0:17:240:17:26

If it had been me, first off the list, they were quite soft.

0:17:260:17:30

That's a personal thing, so, yes, I have a concern.

0:17:300:17:34

I agreed with everything that she said.

0:17:340:17:36

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

0:17:360:17:39

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

0:17:390:17:42

I'd be pretty gutted if I lost out at this stage.

0:17:420:17:45

There's a few challenges ahead that I'd like to take on

0:17:450:17:48

and I'd like to learn.

0:17:480:17:49

If I went out now, I'd be gutted.

0:17:490:17:51

I want to keep on going. I want to win.

0:17:510:17:53

There were things that I'd done right, but there were also things I'd done wrong.

0:17:530:17:57

I just have to hope that I've done enough.

0:17:570:17:59

If I went out at this stage,

0:17:590:18:01

I'd be disappointed, but I can take this as a learning curve.

0:18:010:18:04

Do you have an idea of who you're going to send home?

0:18:040:18:07

MARY ANN SIGHS

0:18:070:18:09

-I think I do.

-OK. Let's go and tell them.

0:18:090:18:12

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

0:18:120:18:15

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

0:18:150:18:19

and Mary Ann has made her decision.

0:18:190:18:21

So, it's over to you, Chef.

0:18:210:18:23

Um, first of all, I'd like to say that I thought all four of you did

0:18:230:18:27

a remarkable job in the time allotted, but unfortunately,

0:18:270:18:32

the dish that really didn't work for me...

0:18:320:18:36

..was, I'm afraid it was you, Charles.

0:18:390:18:41

Erm, it was the pancakes.

0:18:410:18:44

So, the popping candy was neither here nor there. I mean,

0:18:440:18:47

-that really didn't matter.

-No.

-But, yeah, your lamb was immaculate,

0:18:470:18:51

and I would love to have been able to put you through,

0:18:510:18:54

but I'm afraid your pancakes let you down.

0:18:540:18:55

-Aw...

-I am sorry.

-No...

-I really am sorry.

-Yeah.

0:18:550:18:58

-I don't like making decisions like this...

-It's not nice.

-It's horrible.

0:18:580:19:01

I feel absolutely gutted, actually,

0:19:010:19:04

and it's the bit that I'm normally quite good at,

0:19:040:19:07

the pancakes, that let me down.

0:19:070:19:08

So, that leaves three home cooks.

0:19:080:19:10

They are full-time mum Jen,

0:19:100:19:12

housewife Tina and photographer Brendan.

0:19:120:19:15

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

0:19:160:19:19

Now, in this round, Mary Ann will be testing to see

0:19:190:19:21

who's got the skills she's looking for.

0:19:210:19:23

So, Mary Ann, what's today's challenge?

0:19:230:19:25

Today's challenge is to cook a really nice piece of

0:19:250:19:29

sea bass with a fairly simple salsa.

0:19:290:19:32

So, what skills will this challenge demonstrate?

0:19:330:19:36

First of all, how you handle a knife.

0:19:360:19:39

This is important for... As part of your end result.

0:19:390:19:42

It's about being gentle with your knife.

0:19:430:19:46

You know, you put too much pressure on,

0:19:460:19:48

you're just going to go right through the fish and cut it.

0:19:480:19:51

-I'm not actually going to start cooking that quite yet.

-OK.

0:19:510:19:54

So, we put that to one side for a moment

0:19:540:19:56

and we make our lime and coriander salsa.

0:19:560:20:00

You need rind of one lime and the juice of two.

0:20:000:20:05

One clove of garlic,

0:20:060:20:08

pretty finely chopped.

0:20:080:20:09

Perfect.

0:20:090:20:11

Now, you want two tablespoonfuls of capers, chopped.

0:20:110:20:15

Then you want a nice, big handful of coriander.

0:20:150:20:20

Stalks and all.

0:20:200:20:21

-Stalks and all.

-And there's a lot of flavour in the stalks.

0:20:210:20:25

This doesn't want to be too finely chopped.

0:20:280:20:30

And you want about four to six tablespoons of olive oil.

0:20:320:20:37

Just rub a little bit of seasoning in.

0:20:420:20:44

You don't want to put the salt on particularly too early,

0:20:440:20:48

cos salt will draw the moisture out of the fish.

0:20:480:20:50

Whack your fish in.

0:20:500:20:52

PAN SIZZLES

0:20:520:20:54

Now, you can just begin to see on the edges,

0:20:540:20:57

-it's just beginning to cook. Can you see that?

-Yeah.

-Yeah.

0:20:570:21:01

Just have a quick look.

0:21:010:21:03

Make sure I've got a bit of colour on that.

0:21:030:21:05

Ah! Perfect.

0:21:050:21:07

There you go, so you've got that nice crispy brown tinge

0:21:080:21:10

round the edges. Right, that should be just about right now.

0:21:100:21:15

Off the heat.

0:21:160:21:18

How do you know that that's done?

0:21:180:21:21

Just feel it. It's firm.

0:21:210:21:23

You really need to cook the skin side quite thoroughly,

0:21:230:21:26

otherwise the meat just under the skin

0:21:260:21:29

-has a tendency not to cook properly.

-OK.

0:21:290:21:31

Time to take that off.

0:21:310:21:33

Now, you should have a nice crispy skin

0:21:390:21:42

-and that's just nicely cooked through so it's still moist.

-Mmm.

0:21:420:21:46

It is really fresh.

0:21:510:21:52

-Oh!

-That's lovely.

-That's delicious.

-That lime has really...

0:21:530:21:57

-Come through.

-Yeah.

0:21:570:21:59

That's a great challenge, Mary Ann, thank you very much.

0:21:590:22:01

So, any last tips for our cooks?

0:22:010:22:03

Be organised, think about your presentation

0:22:030:22:06

and just get on with it.

0:22:060:22:08

-Enjoy it!

-ALL:

-Yes, Chef!

0:22:080:22:10

'So, our home cooks have just 20 minutes to complete

0:22:100:22:14

'Mary Ann's skills challenge and perfect their sea bass with salsa.'

0:22:140:22:18

This is going really well so far.

0:22:180:22:21

'Whilst Mary Ann is looking for a partner with natural flair,

0:22:210:22:24

'she also needs to know they can follow instructions

0:22:240:22:27

'and is watching closely for any mistakes.'

0:22:270:22:30

I shouldn't have cut this before I got the zest off. It's awkward.

0:22:300:22:34

'Well, it's a tough challenge

0:22:340:22:35

'and one they all know has huge consequences.'

0:22:350:22:38

-Hi, Jen.

-Hello!

-Feeling comfortable with it?

-Yeah.

0:22:380:22:41

You're under a time constraint so I'm not going to stand and chat,

0:22:410:22:44

as long as you're happy.

0:22:440:22:47

Yes, Chef!

0:22:470:22:48

-Hi, Tina.

-Hello.

-How are you doing?

0:22:480:22:51

I'm good, thank you, apart from the fact I can't find

0:22:510:22:53

-a sharp enough knife to get through the lime.

-Ah!

0:22:530:22:56

-There we are, I've done it.

-There you go. But you're comfortable

0:22:560:22:59

-with what you're doing at the moment?

-Yes, I am.

-OK.

0:22:590:23:01

Brendan, busy with his capers. How are you doing?

0:23:060:23:09

-Very well, thank you, yes.

-Good.

0:23:090:23:10

You don't think this is going to be a problem for you?

0:23:100:23:13

I think I'm just about on top of it.

0:23:130:23:17

-I do have my pan on at this stage, waiting.

-Good boy!

0:23:170:23:19

Right, well, I will leave you to it.

0:23:190:23:21

As I said, you're under a time constraint so I'm not going to chat.

0:23:210:23:24

I love anything zesty and I love salsa.

0:23:260:23:29

I might need a little more sauce. It's very limey.

0:23:290:23:32

'Our cooks seem confident that they've mastered the salsa,

0:23:320:23:35

'but can they perfect the delicate process of cooking the sea bass?'

0:23:350:23:38

-Jen, how do you think she's getting on?

-I have one major concern.

-Oh?

0:23:440:23:49

I made a point of picking my blue board, which is my fish board,

0:23:500:23:54

-off my main chopping board and putting it to one side.

-Oh, yeah.

0:23:540:23:58

I've noticed that the other two have followed my example exactly.

0:23:580:24:02

My problem is I don't know whether Jen understands.

0:24:020:24:07

Did she chop her herbs and lime...

0:24:070:24:09

She used her fish board for her capers, her coriander,

0:24:090:24:15

-her garlic and her lime.

-Oh, no!

0:24:150:24:18

-Now, in a professional kitchen, that is a complete no-no.

-Yep.

0:24:180:24:22

-So I have an issue with that, I'm afraid.

-OK.

0:24:220:24:25

'Back in the kitchen, Jen is blissfully unaware

0:24:250:24:28

'of her costly error and remains focused on her task in hand.'

0:24:280:24:32

Cooks, you have just two minutes left. Two minutes to go.

0:24:320:24:35

It doesn't look as good as hers, but...

0:24:560:24:58

OK, that's it. Time is up.

0:24:580:25:01

Step away from your fishes.

0:25:010:25:03

-Right.

-Let's start with this one.

0:25:090:25:11

-Right, shall we start with you, Tina?

-OK.

0:25:450:25:48

Nice effort.

0:25:480:25:50

Seasoning of the salsa is bang on.

0:25:500:25:52

Fish, unfortunately, is overcooked.

0:25:520:25:55

OK.

0:25:550:25:57

Jen, beautifully cooked piece of fish.

0:25:570:26:00

It's absolutely bang on.

0:26:000:26:02

The salsa is absolutely perfect.

0:26:020:26:05

-My problem is I have an issue with this.

-Mm-hm.

0:26:050:26:08

You prepared your salsa on the same board

0:26:080:26:12

-that you prepared your fish on.

-I knew, yeah.

0:26:120:26:14

-For me, that is an issue.

-I apologise.

0:26:140:26:16

-It's a health and safety issue.

-I know, yeah.

0:26:160:26:18

-I did realise afterwards.

-All right.

0:26:180:26:21

Brendan, a very good effort.

0:26:210:26:23

Yours is better cooked than Tina's,

0:26:230:26:27

but not as perfectly cooked as Jen's.

0:26:270:26:32

So, that leaves me in a terrible quandary.

0:26:320:26:35

It comes down to the cooking of the fish and then, of course,

0:26:350:26:39

it comes down to my issue with the board.

0:26:390:26:41

Yeah.

0:26:410:26:43

-Ah, God!

-Do you want to step out and have a think?

0:26:430:26:46

No, I mean, at the end of the day,

0:26:460:26:49

the best piece of fish there is Jen's.

0:26:490:26:52

On the understanding that we do have an issue with the board,

0:26:520:26:58

I'm going to put you through.

0:26:580:27:00

There you go.

0:27:000:27:02

So, you know you can put one of these through to the next round?

0:27:020:27:05

-Yes.

-Have you made your decision?

-Yes.

-OK.

0:27:050:27:08

-It's got to be Brendan, I'm afraid. I'm sorry, Tina.

-OK.

-I really am.

0:27:080:27:12

Sorry, Tina!

0:27:120:27:13

Disappointed, but I've had a great day and I've learned loads.

0:27:130:27:16

That was by the skin of your teeth between you two.

0:27:160:27:19

I'll definitely be trying that dish again a few times at home

0:27:190:27:21

and get it perfect.

0:27:210:27:23

So, just two cooks remain -

0:27:230:27:25

full-time mum Jen and photographer Brendan.

0:27:250:27:28

But only one can be chosen as Mary Ann's partner for the Friday final.

0:27:280:27:31

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

0:27:310:27:35

In this round, our cooks will be given

0:27:350:27:37

a set of ingredients to one of Mary Ann's signature dishes.

0:27:370:27:41

Cooks, the aim of this round is to see what you can make

0:27:410:27:44

with these ingredients.

0:27:440:27:46

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

0:27:460:27:49

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

0:27:490:27:51

Mary Ann has chosen baby spinach leaves, cheese, truffle oil,

0:27:510:27:56

white wine vinegar, butter, double cream, panko breadcrumbs,

0:27:560:28:01

eggs and smoked streaky bacon.

0:28:010:28:04

Easy enough for a Michelin star chef,

0:28:040:28:06

but what on earth will our home cooks make?

0:28:060:28:09

Right, cooks, you have one hour.

0:28:090:28:11

Reveal your ingredients because your time starts now.

0:28:110:28:15

'This is the first time our cooks are seeing these ingredients

0:28:180:28:22

'so they must do their best to identify them

0:28:220:28:24

'before planning and preparing a dish in just one hour.'

0:28:240:28:28

'It takes a lot to impress Mary Ann

0:28:300:28:32

'so our two finalists are going to have to do all they can

0:28:320:28:35

'to come up with the perfect recipe.'

0:28:350:28:37

HE SINGS TO HIMSELF

0:28:370:28:39

'It seems like Jen has got a plan, but poor Brendan is struggling.'

0:28:500:28:54

I'm at a total loss here. I see what I have in front of me,

0:28:540:28:57

but it's not making sense in terms of a dish.

0:28:570:28:59

No, I do not know what to do.

0:29:060:29:10

HE SIGHS

0:29:120:29:14

'Brendan is still trying to decide on a dish.

0:29:140:29:18

'At the other side of the kitchen, Jen is hard at work,

0:29:180:29:22

'but she seems to have mistaken truffle oil for olive oil.'

0:29:220:29:25

Hi, Brendan! How are we going?

0:29:310:29:34

Erm, bit of a brain malfunction.

0:29:340:29:39

I am at a loss here.

0:29:390:29:40

-Just relax a little, it'll all pop into your head.

-Fantastic.

0:29:400:29:42

-Good luck!

-Thank you.

0:29:420:29:45

Hi, Jen, what are you planning to make?

0:29:530:29:56

Erm, a spinach and pancetta quiche.

0:29:560:30:00

OK. And you've identified all the ingredients?

0:30:000:30:04

Yeah, I think so.

0:30:040:30:05

-All right, well, good luck.

-We'd better leave her in peace.

0:30:050:30:07

-Yeah, we'll leave you in peace.

-Thank you!

0:30:070:30:09

'So, Jen is making good progress

0:30:090:30:11

'and is already putting her quiche in the oven.

0:30:110:30:13

'And it seems that Brendan has finally got a plan of action, too.'

0:30:130:30:17

-Brendan, Brendan...

-Yes, yes.

-What have you decided to do?

0:30:170:30:21

I've decided to do a little bacon quiche.

0:30:210:30:25

I'm not entirely sure where the breadcrumbs

0:30:250:30:27

are supposed to come from, I'm not entirely sure...

0:30:270:30:29

Well, I'm glad you've got a plan and you're making something.

0:30:290:30:32

-There is only so much you can do.

-Time-wise, I'm struggling time-wise.

0:30:320:30:36

-We'll get there.

-OK.

-We'll get there somehow.

-I'll leave you alone.

0:30:360:30:41

OK, no worries.

0:30:410:30:43

'Mary Ann is looking for a partner who has creative flair,

0:30:430:30:47

'but also appreciates her no-nonsense approach.'

0:30:470:30:49

I think you've really given them a hard challenge, Mary Ann!

0:30:510:30:55

Jen has started straightaway. She's going to make a quiche.

0:30:550:31:00

I don't think she tasted the oil cos it's truffle oil.

0:31:000:31:04

She certainly didn't taste the oil

0:31:040:31:06

because the amount of truffle oil she's put into that pastry,

0:31:060:31:09

it's just going to be inedible.

0:31:090:31:11

I will stand corrected,

0:31:110:31:12

but my own personal feeling is it's going to taste absolutely filthy.

0:31:120:31:16

SHE LAUGHS

0:31:160:31:19

Brendan, the pressure is obviously getting to him.

0:31:220:31:26

He is going with two quiches - a spinach quiche and a bacon quiche.

0:31:260:31:31

Right. I'm surprised they didn't show a little bit more ingenuity.

0:31:310:31:35

I'd have thought they might have a little bit more diversity

0:31:350:31:38

between the two of them.

0:31:380:31:40

'Unfortunately for Brendan, he's got another dilemma.'

0:31:400:31:43

I'm at a complete loss as to how to plate them

0:31:430:31:45

because I've used my ingredients.

0:31:450:31:48

What do I do?

0:31:480:31:50

'But Brendan's come up with a last-minute plan

0:31:540:31:56

'to hopefully impress Mary Ann.'

0:31:560:31:59

So, what I think I might do is spinach salad

0:31:590:32:03

with some breadcrumbs running through it.

0:32:030:32:05

'And it's all going well for Jen, too.'

0:32:060:32:09

Quietly confident.

0:32:090:32:11

I'm just waiting around for them to cook.

0:32:120:32:14

Just trying to look to see what he's doing, how well he's doing,

0:32:160:32:19

but trying not to make it obvious.

0:32:190:32:21

Oh!

0:32:220:32:23

Oh...

0:32:260:32:28

(I don't want to appear too confident, though.)

0:32:290:32:32

'With time ticking away, our cooks start to plate up their dishes.'

0:32:320:32:36

(Brendan's plating it up.

0:32:440:32:46

(His presentation's going to be much better than mine.

0:32:460:32:49

(I just hope mine tastes better than his. You never know!)

0:32:490:32:52

I changed my plan there just at the very end. I'm done.

0:32:530:32:57

Right, well, I can see you're both finished

0:32:570:33:01

so that's the end of round three.

0:33:010:33:02

It's time to taste.

0:33:020:33:04

First to be judged is Jen.

0:33:040:33:07

She has made a pancetta and spinach quiche

0:33:070:33:09

with a truffle pastry topped with cheese.

0:33:090:33:12

Now, how was that challenge?

0:33:150:33:18

It was fun, but I'm just a bit disappointed

0:33:180:33:20

because I thought I could have done a little bit better,

0:33:200:33:23

but I did the best I could.

0:33:230:33:24

-I'm hoping it's OK.

-You ready to taste?

-Yeah.

0:33:240:33:27

I'm going to have to say this

0:33:440:33:45

because, in fact, I don't know how you've done it,

0:33:450:33:47

but you've actually got away with something

0:33:470:33:49

which I didn't expect you to.

0:33:490:33:50

The little bowl of greeny-golden oil, what did you think it was?

0:33:500:33:55

Just olive oil.

0:33:550:33:57

-No way!

-What was it?

0:33:570:33:59

-It was truffle oil.

-Oh!

0:33:590:34:00

-Which we use in drop-drop-drop...

-I know. That's why I feel bad now.

0:34:000:34:04

-You should have had a whiff.

-I did and I couldn't smell it.

0:34:040:34:08

-Could you not?

-No.

0:34:080:34:10

-Oh!

-I thought this was going to be inedible,

0:34:110:34:13

but, oddly enough, it's not.

0:34:130:34:16

Your pastry's not bad, I have to say. Your seasoning's bang on.

0:34:160:34:21

I'll be frank with you - I don't think it shows a lot of imagination.

0:34:210:34:23

-Yeah, I agree.

-But it's a very creditable effort, so excuse me.

0:34:230:34:29

THEY LAUGH

0:34:290:34:31

Here you go, you can have the honour.

0:34:310:34:33

The initial hit was not the truffle oil. It was very weird.

0:34:330:34:37

It WAS truffle oil and I used nearly all of it in the pastry

0:34:370:34:40

cos I thought it was just olive oil.

0:34:400:34:43

You could taste the bacon and the egg,

0:34:430:34:45

but, now, all I can taste is truffle.

0:34:450:34:48

Chef said she was watching me and she was just panicking

0:34:480:34:50

cos I was just...

0:34:500:34:53

-Oh!

-Mmm!

0:34:540:34:56

-What a shame.

-Oh, dear! Honestly...

0:34:580:35:01

Next to be judged is Brendan.

0:35:010:35:04

He's chosen to make a bacon quiche,

0:35:040:35:07

served with a spinach salad and toasted breadcrumbs.

0:35:070:35:10

How was the challenge for you?

0:35:120:35:15

-I felt like a little lost boy.

-Oh!

0:35:150:35:18

Oh, sweetheart!

0:35:180:35:19

-Well, you've got food on the plate.

-Exactly!

-No, I know.

0:35:190:35:23

-Let's taste.

-Right.

0:35:230:35:26

I don't know what you've done with this, Brendan,

0:35:290:35:31

but it's a bit gritty.

0:35:310:35:32

I put a tiny little bit of the breadcrumbs on the very top.

0:35:320:35:37

Judicious use of truffle oil there, that's not bad at all, actually.

0:35:370:35:40

-Good.

-That's a nice idea so a bit of you was thinking outside the box.

0:35:400:35:44

-Yeah.

-So the quiche isn't bad. Again, the pastry's not bad at all.

0:35:440:35:49

-Your filling is overcooked.

-OK.

0:35:490:35:52

But apart from that, a good effort.

0:35:520:35:54

Thank you.

0:35:540:35:55

I just feel that you could have been a bit more imaginative.

0:35:550:35:58

If you hadn't suffered from brain freeze,

0:35:580:36:00

we might have seen something possibly a little different.

0:36:000:36:04

-You've produced a perfectly edible dish on a plate.

-Thank you.

0:36:040:36:07

So, with the final challenge complete,

0:36:070:36:09

it's just left for Mary-Ann to deliberate over our two home cooks.

0:36:090:36:14

Despite everything not going quite to plan,

0:36:140:36:17

I turned out a quiche faster than I usually turn it out.

0:36:170:36:20

The whole thing was just the quickest hour I've ever,

0:36:200:36:23

ever, ever encountered in my life.

0:36:230:36:26

This is where I'm going to have real difficulty.

0:36:260:36:28

-Mmm.

-The salad's lovely.

0:36:300:36:32

Frankly, I'm not impressed with either of them.

0:36:320:36:34

-Potentially, one of them might work better with me than the other.

-OK.

0:36:340:36:41

Quite simply, I think because one of them listened to me

0:36:410:36:44

and I think the other one...

0:36:440:36:45

-Not so much.

-Might not.

0:36:450:36:48

'But before Mary Ann announces the winner,

0:36:490:36:51

'let's see what she makes with all those ingredients.'

0:36:510:36:54

So, put us out of our misery.

0:36:560:36:58

It's deep-fried poached eggs served on a bed of wilted spinach,

0:36:580:37:03

which I'm going to cook in the bacon fat from my bacon

0:37:030:37:08

and finish the spinach with a little bit of cream,

0:37:080:37:10

a drizzle of truffle oil,

0:37:100:37:12

on the plate, egg on top, bacon on the side - boom!

0:37:120:37:16

-Sounds simple, doesn't it(?)

-Oh, absolutely!

0:37:160:37:20

Now, you've got your water bubbling there

0:37:200:37:22

so you want a little bit of white wine vinegar.

0:37:220:37:24

A nice swirl in the middle there.

0:37:240:37:28

Drop your egg right in the middle. See?

0:37:280:37:31

-Oh, perfect.

-The white is slowly wrapping itself around.

0:37:310:37:35

I'll do those for about three minutes.

0:37:350:37:39

-I don't want them to break up.

-OK.

0:37:390:37:41

So, you put the poached eggs into...

0:37:410:37:44

Into cold water and that arrests the cooking.

0:37:440:37:47

Right, now... I'll just make sure those are dry.

0:37:470:37:51

Right, if we now then lightly dust them in flour...

0:37:510:37:58

Make sure it's well coated in the egg.

0:38:060:38:09

Right, then into your nice cheesy breadcrumbs.

0:38:090:38:13

-OK.

-Pop them in the fridge?

0:38:150:38:17

-Yes, please, sweetheart.

-OK.

0:38:170:38:19

-It smells lovely.

-It does smell good, doesn't it?

0:38:240:38:27

Perfect.

0:38:300:38:31

So you were awarded your Michelin star in 2002.

0:38:350:38:38

That's right.

0:38:380:38:40

Was it a lovely surprise?

0:38:400:38:42

It was a total shock.

0:38:420:38:43

There was only one, or possibly two,

0:38:430:38:45

Michelin-starred chefs in Wales in 2002

0:38:450:38:49

-and we made history because there were another three.

-Wow.

0:38:490:38:51

So we ended up with five Michelin stars in Wales,

0:38:510:38:55

which is absolutely amazing.

0:38:550:38:57

-Is there many women chefs who have Michelin stars?

-Nowadays, yes.

0:38:570:39:00

-Yeah, but not in 2002, though?

-I was one of four.

0:39:000:39:04

Right, if I could have my eggs back...

0:39:040:39:07

Yes.

0:39:070:39:08

Now, you can see...

0:39:100:39:12

I mean, that tiny amount of truffle oil and you could smell that

0:39:120:39:14

coming off the pan.

0:39:140:39:16

Right, let's get our eggs done and get our plate ready to go.

0:39:160:39:19

How long will these have to be in?

0:39:190:39:20

You just keep an eye on them until they go a nice golden brown...

0:39:200:39:23

-OK.

-..and crispy and then it's...

0:39:230:39:25

That's it.

0:39:250:39:27

So when you won your Michelin star,

0:39:270:39:29

you were the only chef in the kitchen,

0:39:290:39:31

-you were cooking on an Aga...

-Yep.

0:39:310:39:33

..which is so impressive. Wow.

0:39:330:39:37

-As I say, looking back, I don't know how the hell I did it.

-No.

0:39:370:39:40

I really don't. I must have been mad or something.

0:39:400:39:43

Right.

0:39:460:39:47

-And a nice crispy bit of bacon.

-Wow.

-Wow.

0:39:530:39:56

And there you have my deep-fried poached egg

0:39:560:39:58

with truffle-creamed spinach and a crispy bacon.

0:39:580:40:01

Right, it's time to taste.

0:40:010:40:02

Who's going to crack the egg?

0:40:020:40:05

-THEY GASP

-Yes!

0:40:070:40:09

-Yay!

-Perfection.

0:40:090:40:11

How do you do it these days? Yes!

0:40:110:40:14

-That looks perfect.

-Oh, wow.

-Gorgeous.

0:40:140:40:17

Absolutely perfect.

0:40:170:40:20

-The egg goes so well with the bacon.

-Oh!

0:40:200:40:22

That's absolutely delicious, Mary, and thank you so much.

0:40:220:40:25

Now, it is time to reveal who you're going to be taking

0:40:250:40:27

to the Friday final with you.

0:40:270:40:28

But, before you do, let's have a quick recap

0:40:280:40:31

of what they made earlier.

0:40:310:40:33

In the first round,

0:40:330:40:34

Brendan impressed with his fusion of flavours with his prawn vindaloo

0:40:340:40:37

with basmati rice and carrot ribbons,

0:40:370:40:39

and he even managed to surprise Mary Ann with his okra.

0:40:390:40:42

Actually, it's delicious.

0:40:420:40:44

He scraped through the skills challenge

0:40:440:40:47

with his salsa and sea bass,

0:40:470:40:48

but he struggled in the final round and only managed to produce

0:40:480:40:51

a bacon quiche served with a spinach salad.

0:40:510:40:54

However, he did use all of the ingredients.

0:40:540:40:57

You made good use of the ingredients you had

0:40:570:41:00

and you've produced a perfectly edible dish on a plate.

0:41:000:41:03

I'm not convinced I've done enough to be chosen by Mary Ann, though.

0:41:030:41:07

So we'll have to wait and see.

0:41:070:41:08

In the first round, Jen impressed Mary Ann

0:41:080:41:10

with her classic ham, leek and Stilton pie

0:41:100:41:13

with balsamic roast potatoes.

0:41:130:41:15

Despite excelling with her cooking in the skills challenge,

0:41:150:41:18

a vital mistake with the chopping boards almost cost her.

0:41:180:41:21

-It's a health and safety issue.

-I know, yeah.

0:41:210:41:23

I did realise afterwards.

0:41:230:41:24

-I was like, "Oh, no."

-All right, sweetheart.

0:41:240:41:26

In the final round, Jen made pancetta and spinach quiche

0:41:260:41:29

topped with cheese,

0:41:290:41:30

but will her overuse of truffle oil prove costly?

0:41:300:41:33

I thought, "This is going to be inedible."

0:41:330:41:36

But oddly enough it's not.

0:41:360:41:37

If I win, fab.

0:41:370:41:39

If I don't, amazing day

0:41:390:41:41

and I've learnt I don't like truffle oil.

0:41:410:41:45

I don't like truffle oil.

0:41:450:41:46

Firstly, I'd like to say well done to both of you.

0:41:490:41:51

You've been brilliant all day.

0:41:510:41:53

However, only one of you can go through to the Friday final

0:41:530:41:56

and Mary Ann has made her mind up.

0:41:560:41:59

So, Chef, for the last time, it's over to you.

0:41:590:42:02

This has been a very difficult decision.

0:42:020:42:04

You really have both performed remarkably well.

0:42:040:42:08

But I have to be honest...

0:42:080:42:10

I'm taking Brendan through.

0:42:120:42:14

Thank you.

0:42:140:42:16

-Jen, I'm sorry, but there were some schoolboy errors.

-Yeah.

0:42:160:42:19

The dish I'm doing on Friday, I can't afford errors.

0:42:200:42:24

I can't even risk it because the dish is quite special.

0:42:240:42:29

So I do apologise.

0:42:290:42:31

So, Brendan, I'm afraid you're stuck with me.

0:42:310:42:34

Hey, well done.

0:42:340:42:35

Well done, Brendan.

0:42:350:42:37

On Friday I hope I can soak up everything Mary Ann can teach me

0:42:370:42:42

and win it.

0:42:420:42:44

Any last tips for Brendan on Friday?

0:42:440:42:47

Listen to me!

0:42:470:42:48

Yes, Chef, I will!

0:42:480:42:51

Tomorrow on Yes Chef...

0:42:510:42:53

It's the Friday final and our four pro-am teams will go head-to-head.

0:42:530:42:58

You shouldn't have cut the crust.

0:42:580:43:00

I'm not meant to do that.

0:43:000:43:01

They will be judged by triple Michelin-starred chef

0:43:010:43:04

Pierre Koffmann.

0:43:040:43:06

If it is good, I will be surprised.

0:43:060:43:07

But only one team can win.

0:43:070:43:10

What are you doing?!

0:43:100:43:11

Michelin-starred chef Mary Ann Gilchrist has her eye on the prize as she puts four home cooks through a series of culinary challenges, including how to make the perfect sea bass with salsa. Mary Ann will be judged by triple Michelin-starred chef Pierre Koffmann in the Friday final, so her professional pride is at stake, but which home cook will she choose?


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