0:00:02 > 0:00:03This week, four Michelin-starred chefs
0:00:03 > 0:00:07selected their perfect partners from some exceptional home cooks.
0:00:07 > 0:00:10Today, those four teams compete, but only one can win.
0:00:12 > 0:00:16For the home cooks, it's a chance to prove themselves to their mentors.
0:00:16 > 0:00:17Oh, not all at once!
0:00:18 > 0:00:21For the professionals, their reputations are on the line...
0:00:21 > 0:00:23This is intense.
0:00:23 > 0:00:25..as they will ultimately be judged
0:00:25 > 0:00:28by triple Michelin-starred chef Pierre Koffmann.
0:00:29 > 0:00:32For me, there is only two types of cooking -
0:00:32 > 0:00:33bad cooking and good cooking.
0:00:33 > 0:00:36Just one minute left.
0:00:36 > 0:00:38Four chefs...
0:00:38 > 0:00:40four home cooks...
0:00:40 > 0:00:43but only one team can win.
0:00:44 > 0:00:45This is Yes Chef.
0:00:50 > 0:00:52Hello and welcome to Yes Chef.
0:00:52 > 0:00:53It's the Friday final,
0:00:53 > 0:00:56and our four pro-am teams are back in the kitchen,
0:00:56 > 0:00:58ready to go head-to-head.
0:00:58 > 0:00:59So let's meet them.
0:00:59 > 0:01:02On Monday, Nigel Haworth of Northcote Manor
0:01:02 > 0:01:04chose Charlotte Davies,
0:01:04 > 0:01:06a contract scheduler, as his team-mate.
0:01:06 > 0:01:09The person to go through is...
0:01:09 > 0:01:10Charlotte.
0:01:10 > 0:01:13- Well done. - Well done, Charlotte.- Thanks.
0:01:13 > 0:01:14Yeah, we're very confident.
0:01:14 > 0:01:18We're really going to go out there and give our best and enjoy it.
0:01:18 > 0:01:21I think we'll work really well together as a team,
0:01:21 > 0:01:24so I'm not that worried because I've got him!
0:01:25 > 0:01:27Atul Kochhar of Benares in London
0:01:27 > 0:01:30picked model Chris Baber on Tuesday.
0:01:30 > 0:01:33Ah! This, you've done such a good justice to the potatoes.
0:01:33 > 0:01:35- I have to say that. - When I found out it was you,
0:01:35 > 0:01:37I thought, the pressure is now on, cooking curry!
0:01:37 > 0:01:39You're sort of one of my heroes.
0:01:39 > 0:01:42But the fact that you like that means so much to me.
0:01:42 > 0:01:43I can't believe it.
0:01:43 > 0:01:45I'm just really looking forward to it, and, yeah, bring it on.
0:01:45 > 0:01:48- There's only one game plan. - Yeah, we want to win.
0:01:48 > 0:01:49- We're going to win. - We're going to win.- Yeah!
0:01:49 > 0:01:52Wednesday saw Ryan Simpson of Orwell's
0:01:52 > 0:01:55choose company director Simon Howatson.
0:01:55 > 0:01:57So, when you come on Friday, make sure you keep focused
0:01:57 > 0:02:00- and most of all, enjoy it. - Yes, Chef.
0:02:00 > 0:02:04We're going for taste and flavour, and just cooking from the heart.
0:02:04 > 0:02:05Yeah.
0:02:05 > 0:02:08Just making it look very appetising on the plate, very welcoming.
0:02:08 > 0:02:12And yesterday Mary Ann Gilchrist of the Carlton Riverside
0:02:12 > 0:02:15chose photographer Brendan MacNeill as her partner.
0:02:15 > 0:02:18All right, you win.
0:02:18 > 0:02:19Hey!
0:02:19 > 0:02:21It's delicious.
0:02:21 > 0:02:25My game plan is I tell him what to do and he gets on and does it.
0:02:25 > 0:02:28Yeah. I have every confidence in Mary Ann
0:02:28 > 0:02:31- to demo and then leave me to... get on with it.- Get on with it.
0:02:31 > 0:02:33So, this is it.
0:02:33 > 0:02:34We're down to the final.
0:02:34 > 0:02:36Four amazing chefs,
0:02:36 > 0:02:40four talented home cooks, but only one winning team.
0:02:40 > 0:02:42This is round one - Recreate the Recipe.
0:02:42 > 0:02:44For this challenge,
0:02:44 > 0:02:47our professional chefs have given their partners a masterclass
0:02:47 > 0:02:49in how to deliver an exceptional dish.
0:02:49 > 0:02:51Let's see how they got on.
0:02:52 > 0:02:55The home cooks had just one hour to complete their masterclass
0:02:55 > 0:02:58before their chefs will leave them completely alone
0:02:58 > 0:03:01to recreate the exact same dish.
0:03:01 > 0:03:04So, you bring to the boil, then you allow it to simmer
0:03:04 > 0:03:06for approximately three minutes.
0:03:06 > 0:03:07This is the technical part.
0:03:07 > 0:03:10- That's important. You're burning off the alcohol, there.- Yeah.
0:03:10 > 0:03:13Each chef has chosen a demanding recipe for their home cook
0:03:13 > 0:03:16in an attempt to showcase their skills and win the round.
0:03:16 > 0:03:19Yeah, that's what you need. Very important.
0:03:19 > 0:03:21On the Red Team, home cook Brendan
0:03:21 > 0:03:23will be attempting chef Mary Ann's dish
0:03:23 > 0:03:27of scallops and fresh crab lasagne, with a rich lobster veloute.
0:03:28 > 0:03:31Tell you what, you could get drunk on the smell.
0:03:31 > 0:03:33The key to this dish is perfect pasta...
0:03:33 > 0:03:36Now you see, that's really gone beautiful now.
0:03:36 > 0:03:39..and a well seasoned and balanced sauce.
0:03:39 > 0:03:41- Whoa!- So, you set light to it. Why are you setting light to it?
0:03:41 > 0:03:43- Come on!- I don't know. Come on.
0:03:43 > 0:03:47- Erm...- Tell me.- Well, you're burning off the alcohol.
0:03:47 > 0:03:48Exactly!
0:03:48 > 0:03:52Next, to chef Ryan and his home cook, Simon, on the Blue Team.
0:03:52 > 0:03:55Simon will be making spider steak with lobster, fennel,
0:03:55 > 0:03:59shiitake mushrooms purple potatoes and sea herbs,
0:03:59 > 0:04:00accompanied with a soy dressing.
0:04:01 > 0:04:04Ryan is a perfectionist when it comes to presentation,
0:04:04 > 0:04:08so paying attention to detail when plating up is key.
0:04:08 > 0:04:09Less is more sometimes,
0:04:09 > 0:04:11so, if you feel as though you have got too much lobster,
0:04:11 > 0:04:12don't go mad with it.
0:04:12 > 0:04:14- OK. Just use the best pieces, yeah? - Yeah.
0:04:14 > 0:04:18On the Green Team, chef Nigel and his partner, Charlotte,
0:04:18 > 0:04:21will be making Nigel's dish of pig's cheeks,
0:04:21 > 0:04:24dock pudding and roasted fennel in a liquorice sauce.
0:04:24 > 0:04:29You could deem this to be a bit tricky, but it's not, really.
0:04:29 > 0:04:32For this dish, the pig's cheeks must be carefully cooked
0:04:32 > 0:04:34to ensure they are tender and succulent.
0:04:34 > 0:04:36- OK.- Yeah.- We've got the pork in.
0:04:36 > 0:04:38The pork went in at half past.
0:04:38 > 0:04:42- OK.- So we're going to leave it as long as is humanly possible, OK?
0:04:42 > 0:04:45And, finally, on the Yellow Team,
0:04:45 > 0:04:47home cook Chris will attempt to make
0:04:47 > 0:04:49chef Atul's tandoori style chicken,
0:04:49 > 0:04:53served with a salad of almonds, heritage carrots and a yoghurt.
0:04:54 > 0:04:56Look at me. This is a very important part.
0:04:56 > 0:04:57- All right.- You cut in two.
0:04:57 > 0:04:59- Not piercing it on this side.- Yeah.
0:04:59 > 0:05:01Run the knife along there.
0:05:01 > 0:05:04The correct blend of spices is crucial to the success of this dish.
0:05:04 > 0:05:07This is the main thing for you.
0:05:07 > 0:05:10- Yeah.- You cannot make a mistake on this one.- Yeah, yeah.
0:05:10 > 0:05:12The chicken must be well marinated
0:05:12 > 0:05:14and cooked on its back, not the breast.
0:05:14 > 0:05:17- Get on with it, mate.- Will do.
0:05:17 > 0:05:19So, our cooks will have just one hour
0:05:19 > 0:05:22to recreate their professional chef's dish.
0:05:22 > 0:05:24They'll have to do it completely on their own,
0:05:24 > 0:05:26whilst their mentors watch from the green room.
0:05:26 > 0:05:29Chefs, you do have a lifeline.
0:05:29 > 0:05:32If you see your partner heading for disaster, you can step in,
0:05:32 > 0:05:34but for just two minutes.
0:05:34 > 0:05:36Other than that, cooks, you're on your own.
0:05:36 > 0:05:40So, chefs, please, can you leave the kitchen?
0:05:40 > 0:05:42- OK. Off we go.- Best of luck.
0:05:42 > 0:05:44- Good luck. Do well.- Will do.
0:05:44 > 0:05:48So, our chefs take a seat backstage.
0:05:49 > 0:05:51The cooks are on their own, and the pressure is on.
0:05:52 > 0:05:55Can they recreate the incredibly high standards
0:05:55 > 0:05:59of Michelin-starred food, all under the watchful eye of their chefs?
0:05:59 > 0:06:01They'll be checking the home cooks' every move
0:06:01 > 0:06:05to see if they're following their instructions to the letter.
0:06:05 > 0:06:06Oh, not all at once!
0:06:07 > 0:06:09On the Red Team, Mary Ann's partner Brendan
0:06:09 > 0:06:11is already struggling with his pasta.
0:06:11 > 0:06:14It's not mixing as well as it should.
0:06:14 > 0:06:16I don't know why, that mixture looks awfully dry.
0:06:16 > 0:06:17And it's getting warm.
0:06:17 > 0:06:21I don't know whether he forgot to put the oil in, or what.
0:06:21 > 0:06:24The amount of blending I've done in the blender
0:06:24 > 0:06:26has started to cook the egg.
0:06:26 > 0:06:29Which is a no-no.
0:06:31 > 0:06:33On the Yellow Team, Atul's tandoori chicken
0:06:33 > 0:06:37needs as much time as possible to marinade in the spices,
0:06:37 > 0:06:40so Chris needs to work quickly if it's to be a success.
0:06:40 > 0:06:42You don't need the skin. Get rid of it.
0:06:42 > 0:06:44Throw it.
0:06:44 > 0:06:47Come on, don't mess about. Attend to your garlic.
0:06:47 > 0:06:49I'm really worried that he may not cook it properly,
0:06:49 > 0:06:51so I just want him to marinade it,
0:06:51 > 0:06:53because that's the essential part of the whole recipe.
0:06:55 > 0:06:57I've just put the chicken in the oven.
0:06:57 > 0:06:58I'm going to start the timer on that.
0:06:58 > 0:07:02It's essential that I get my chicken absolutely perfect.
0:07:02 > 0:07:03So I really need to keep an eye on the time.
0:07:03 > 0:07:06Just going to check my carrots and start with my dressing now.
0:07:06 > 0:07:09On the Green Team, the pressure's on for Nigel's partner, Charlotte,
0:07:09 > 0:07:11and it's full steam ahead.
0:07:13 > 0:07:15Was I not meant to do that?
0:07:17 > 0:07:19That's what you should do, what she has done.
0:07:19 > 0:07:21For the pig cheeks to be tender,
0:07:21 > 0:07:23it's essential that Charlotte cooks them for long enough,
0:07:23 > 0:07:25so timing is key.
0:07:25 > 0:07:28Charlotte, get your pigs' cheeks in!
0:07:29 > 0:07:31Still a bit to do, but...
0:07:31 > 0:07:33I'm on schedule.
0:07:34 > 0:07:37She needs to get that pan on the stove.
0:07:37 > 0:07:39On the Blue Team, Ryan's partner Simon
0:07:39 > 0:07:40has a lot of elements to juggle
0:07:40 > 0:07:44and working with just two hobs is posing a few problems.
0:07:44 > 0:07:46I'm just waiting for those to finish
0:07:46 > 0:07:48and then I can put the beef in the pan.
0:07:48 > 0:07:49I'm waiting for my potatoes to finish
0:07:49 > 0:07:51so I've got another ring, so I can start my beef.
0:07:54 > 0:07:56Come on. Don't vanish.
0:07:56 > 0:07:58Come show me what you're doing.
0:07:58 > 0:08:01With the pressure of making Atul's marinade,
0:08:01 > 0:08:03Chris has forgotten a vital cooking tip.
0:08:03 > 0:08:05He's kept the chicken on the breast
0:08:05 > 0:08:08when it should be resting on its back,
0:08:08 > 0:08:09to be honest, while cooking.
0:08:09 > 0:08:10That's a very fatal mistake.
0:08:10 > 0:08:12The chicken will not cook.
0:08:12 > 0:08:13I need to take my two minutes out now.
0:08:13 > 0:08:16So, Atul's the first chef to take his two minutes
0:08:16 > 0:08:19and go in to rescue Chris's chicken for the Yellow Team.
0:08:19 > 0:08:22Chris, you've got your chicken upside down.
0:08:23 > 0:08:26Ooh! You've got two minutes.
0:08:26 > 0:08:29- The chicken needs to rest...- Right. - on its back.
0:08:29 > 0:08:32And you forgot the oil, also, in the marinade.
0:08:32 > 0:08:34- Right.- That needs to go in.- OK.
0:08:34 > 0:08:36- Get going, get going.- Yeah.
0:08:36 > 0:08:38The heat's been turned up in the kitchen.
0:08:38 > 0:08:40- It has.- It certainly has!
0:08:42 > 0:08:44Brendan, that's enough!
0:08:44 > 0:08:45Meanwhile, for the Reds,
0:08:45 > 0:08:48having successfully rescued his pasta,
0:08:48 > 0:08:51Brendan wants to transfer his ingredients into a new pan
0:08:51 > 0:08:54which is concerning partner Mary Ann.
0:08:54 > 0:08:55Can I get another pan?
0:08:55 > 0:08:57I'm not sure what... I'm going to have to go through
0:08:57 > 0:09:00and find out what the hell he's done. Sorry. Got to.
0:09:00 > 0:09:02For some reason or other he's changing pans,
0:09:02 > 0:09:03and I don't understand why.
0:09:03 > 0:09:06Unable to see exactly what her partner is doing,
0:09:06 > 0:09:09Mary Ann has no choice but to use her two minutes
0:09:09 > 0:09:11to go in and check on Brendan's dish.
0:09:11 > 0:09:13- What happened, sweetheart? - It was...- Two minutes starts now.
0:09:13 > 0:09:16It was just catching. It was just starting to burn.
0:09:16 > 0:09:19Right. You want to heat up. Top end.
0:09:19 > 0:09:23- Brandy.- Brandy's just about to go in there.- Yeah.
0:09:23 > 0:09:26Did you remember your mace in your scallop mousse?
0:09:26 > 0:09:29- No.- I did worry about that a bit.
0:09:29 > 0:09:31Two teaspoons. Get that in.
0:09:31 > 0:09:33Get them in. You'll do that on your own.
0:09:33 > 0:09:36- Don't forget the mint in there.- Yes. - I think you're on the right path.
0:09:36 > 0:09:38- Cool.- Go, go.- Time is up.
0:09:38 > 0:09:41- Good luck.- Out you go.- That just needs a minute, doesn't it?
0:09:41 > 0:09:42That's it.
0:09:42 > 0:09:44So, Chris is back on track,
0:09:44 > 0:09:47and over on the Blue Team things are ticking along nicely
0:09:47 > 0:09:49for Ryan's partner, Simon.
0:09:49 > 0:09:52Just following my instructions and ticking off my list.
0:09:55 > 0:09:57Don't forget your spinach.
0:10:00 > 0:10:02Nigel's worried his home cook, Charlotte,
0:10:02 > 0:10:04has forgotten a key ingredient,
0:10:04 > 0:10:07so he uses his two minutes to go in and get her spinach on.
0:10:08 > 0:10:09I need to go, I need to go.
0:10:10 > 0:10:13- Spinach.- Oh, yeah, of course.
0:10:13 > 0:10:15- You're bang on track, just get your spinach in.- Yeah.
0:10:15 > 0:10:18- OK? So get that in.- OK, I'll do that now. Some hot water.
0:10:18 > 0:10:20Do you want to...?
0:10:20 > 0:10:21I'll get your bacon in.
0:10:21 > 0:10:24- Did you only put one tomato in? - Oh...
0:10:24 > 0:10:27- Hello, mate. How are you getting on? - Good, thank you.
0:10:27 > 0:10:30How... What...? Ryan hasn't been in yet,
0:10:30 > 0:10:31so you must be doing something right!
0:10:31 > 0:10:33No, I reckon he's saving it to save it at the end.
0:10:33 > 0:10:36So everything's going according to plan?
0:10:36 > 0:10:39Well, my plan. I don't know whether it's his plan!
0:10:39 > 0:10:43- We'll see.- So do you think Ryan wants to come in and plate up?
0:10:43 > 0:10:46- Well, he might not want to come at all.- Oh!
0:10:46 > 0:10:49- I don't know about that. - I like your style.
0:10:49 > 0:10:52- We'll see.- OK, I'll let you carry on.- OK, thank you.
0:10:52 > 0:10:53Come on, turn your heat up.
0:10:53 > 0:10:55- It is up.- No, it's not.
0:10:55 > 0:10:57No, 14 is top.
0:10:57 > 0:10:59- You need that to reduce your brandy down.- Yeah.
0:10:59 > 0:11:00- OK.- Lovely.
0:11:00 > 0:11:02And don't forget your tomato puree.
0:11:02 > 0:11:05- Right, Mary Ann.- Yes?- Time is up.
0:11:07 > 0:11:10- Leave the kitchen again, I'm afraid. - Yes.
0:11:10 > 0:11:11Carry on, Brendan. You're doing fine.
0:11:11 > 0:11:13No worries. Thank you.
0:11:13 > 0:11:17Cooks, you have just ten minutes left.
0:11:18 > 0:11:21Come on. Have you got a timer on that?
0:11:21 > 0:11:22Yes, I've got a timer on this.
0:11:22 > 0:11:24Nigel, time's up. Out of the kitchen.
0:11:24 > 0:11:26- All right. Keep doing it.- Cheers.
0:11:26 > 0:11:28Come on, you. Get out. THEY LAUGH
0:11:31 > 0:11:34Having watched Simon cook confidently all the way through,
0:11:34 > 0:11:37Chef Ryan wants to ensure the results are perfectly presented
0:11:37 > 0:11:41so goes in during the last few minutes.
0:11:41 > 0:11:43I've got to go in now to make sure it's all good.
0:11:43 > 0:11:44OK?
0:11:45 > 0:11:47- Right, how are we getting on? - All right, Chef.
0:11:47 > 0:11:50- All good?- Yeah. - It's looking good back there.
0:11:50 > 0:11:51- Right, two minutes.- Fantastic.
0:11:51 > 0:11:54You want to start thinking about getting your plate out.
0:11:54 > 0:11:55Get it all together. It's all looking good.
0:11:55 > 0:11:58- You've got your potatoes in. - Just put them in, Chef.
0:11:58 > 0:12:01- Beef cooked nice?- I think so, yeah. - Yeah, perfect.
0:12:01 > 0:12:02Don't...
0:12:02 > 0:12:04Try to use the centre, because it's slightly overcooked, OK?
0:12:04 > 0:12:06Only use your centre bit.
0:12:06 > 0:12:08Don't forget your lime in your lobster.
0:12:08 > 0:12:10- That's essential, OK?- OK.
0:12:10 > 0:12:11Beautiful. Absolutely stunning.
0:12:11 > 0:12:13- Hi, Charlotte.- Hi.
0:12:13 > 0:12:14- How are we getting on?- Good.
0:12:14 > 0:12:16Getting there. Yeah...
0:12:16 > 0:12:17I think I'm on track.
0:12:17 > 0:12:20It's hard to tell, really, because I've never cooked it before -
0:12:20 > 0:12:24it's hard to tell if I'm ahead, on time, behind.
0:12:24 > 0:12:27Nigel seemed pretty cool when he came in.
0:12:27 > 0:12:28Did it throw you a bit when he came in?
0:12:28 > 0:12:30I was like, "Oh, no! What have I done?"
0:12:32 > 0:12:35- No, he was happy with everything I was doing...- Oh, good.
0:12:35 > 0:12:37So, that calmed me a bit.
0:12:37 > 0:12:38- Good.- Thank you. Cheers.
0:12:40 > 0:12:41Go on, Charlotte.
0:12:41 > 0:12:42Go on.
0:12:42 > 0:12:44Only use one.
0:12:44 > 0:12:48- Only use one.- One big one, cut into three, on three pieces of beef.
0:12:48 > 0:12:50- OK.- Right, see you later. - Cheers, Chef.- Out you go.
0:12:50 > 0:12:51Thank you.
0:12:52 > 0:12:55One minute to go.
0:12:57 > 0:12:59What are you doing?!
0:12:59 > 0:13:01Take it out. Perfect.
0:13:01 > 0:13:03Right, get rid of your pan.
0:13:03 > 0:13:05If I bit my nails they'd be down to the quick by now.
0:13:07 > 0:13:09Stop wiping the plate!
0:13:09 > 0:13:13Ten, nine, eight,
0:13:13 > 0:13:17seven, six, five,
0:13:17 > 0:13:22four, three, two, one.
0:13:22 > 0:13:24That's it. Stop cooking.
0:13:24 > 0:13:26Step away from your plates.
0:13:26 > 0:13:27Well done.
0:13:28 > 0:13:29Well done.
0:13:33 > 0:13:35First to be judged is the Red Team.
0:13:35 > 0:13:38Mary Ann's dish is a scallop and fresh crab lasagne
0:13:38 > 0:13:41with a rich lobster veloute.
0:13:42 > 0:13:46This is Brendan's version - but will it impress the other chefs?
0:13:47 > 0:13:49- Very nice, Brendan. - That looks lovely.
0:13:49 > 0:13:50It looks like an exact replica.
0:13:50 > 0:13:53- It does.- OK. Go in.
0:14:02 > 0:14:04It's really nice. Very, very creamy.
0:14:04 > 0:14:06If I was to give any kind of critique,
0:14:06 > 0:14:10possibly a bit more acidity and possibly a bit more salt for me.
0:14:10 > 0:14:12Very good. It would go well with a nice piece of bread.
0:14:14 > 0:14:15- ATUL:- Nice crusty bread. - Yeah, it would.
0:14:15 > 0:14:17Yes, I agree.
0:14:17 > 0:14:19The mousse is lovely. I'd say a little bit more seasoning.
0:14:19 > 0:14:23I get a little hint of the... of acidity of the wrong sort.
0:14:23 > 0:14:28The sauce perhaps needed the wine reducing down a little bit more.
0:14:28 > 0:14:32But it's very rich, it's very moreish, very yummy, very good.
0:14:32 > 0:14:33Thank you.
0:14:33 > 0:14:37- ATUL:- I thought all the elements of that plate were just amazing,
0:14:37 > 0:14:38to be honest. I loved the mousse.
0:14:38 > 0:14:40The lobster has been cooked perfectly.
0:14:40 > 0:14:42The sauce tastes really delicious.
0:14:42 > 0:14:45Some lovely comments there.
0:14:45 > 0:14:47Are you proud of him, Mary Ann?
0:14:47 > 0:14:48- Of course I'm proud of him!- Yeah.
0:14:51 > 0:14:54Next is the Blue Team of Ryan and Simon.
0:14:54 > 0:14:58Ryan's dish is spider steak and lobster with fennel,
0:14:58 > 0:15:00shiitake mushrooms and sea herbs,
0:15:00 > 0:15:03accompanied with purple potatoes and a soya dressing.
0:15:04 > 0:15:07But how will Simon's version fare with the other chefs?
0:15:09 > 0:15:12- Tuck in, guys. - Fantastic presentation.
0:15:12 > 0:15:13It's beautiful.
0:15:13 > 0:15:15Tuck in... Can I bring it a little bit closer?
0:15:25 > 0:15:28Really can't find any fault with it, because it is what it is -
0:15:28 > 0:15:32apart from, perhaps, I'd like a little bit more sauce.
0:15:32 > 0:15:34But I do love the soya coming through there
0:15:34 > 0:15:38and how it works with the lobster and the meat. It's great.
0:15:38 > 0:15:41- ATUL:- The flavours from the sea to grass.
0:15:41 > 0:15:43It's just amazing.
0:15:43 > 0:15:44Beautiful transformation.
0:15:44 > 0:15:46Beautifully cooked beef.
0:15:46 > 0:15:48Congratulations. Really, really good.
0:15:48 > 0:15:52I think it's visually stunning.
0:15:52 > 0:15:55The flavours all work together incredibly well.
0:15:55 > 0:15:57That is perfection on a plate.
0:15:58 > 0:16:01- Wow! Simon, well done. - Thank you very much.
0:16:02 > 0:16:04Time for Nigel and Charlotte on the Green Team.
0:16:05 > 0:16:09Nigel chose a dish of pig cheeks with dock pudding and roasted fennel
0:16:09 > 0:16:10in a liquorice sauce.
0:16:12 > 0:16:16This is Charlotte's version - but will it meet Nigel's high standards?
0:16:19 > 0:16:20I want to try the sauce first.
0:16:20 > 0:16:21I'm interested in this pudding, actually.
0:16:21 > 0:16:23This is my kind of thing.
0:16:23 > 0:16:24- I love this sort of stuff.- Oh, yeah.
0:16:24 > 0:16:26This sauce is beautiful.
0:16:26 > 0:16:29- Did you enjoy cooking?- Yeah. - Oh, God, it's delicious!
0:16:29 > 0:16:30It was so good.
0:16:30 > 0:16:33Oh, that's beltingly full of flavour.
0:16:33 > 0:16:35Pudding's lovely.
0:16:35 > 0:16:37Excellent flavour. Excellent.
0:16:37 > 0:16:39The liquorice is stunning, isn't it?
0:16:39 > 0:16:41You can go really wrong with liquorice.
0:16:41 > 0:16:43You can go over the top and all you can taste is liquorice -
0:16:43 > 0:16:47but you've got that aniseed and then that liquorice just at the end.
0:16:47 > 0:16:50I must confess the idea of liquorice like this
0:16:50 > 0:16:54was beginning to bother me slightly until I tasted it.
0:16:54 > 0:16:55But I think that is fab.
0:16:55 > 0:16:57It does coat the mouth quite well.
0:16:57 > 0:16:59Charlotte, this is very accomplished cooking.
0:16:59 > 0:17:01- Well done.- Thank you very much.
0:17:01 > 0:17:02That means a lot to me.
0:17:02 > 0:17:05- Has Nigel offered you a job yet? - No!
0:17:05 > 0:17:07Early days yet. Early days.
0:17:09 > 0:17:12And finally, it's the Yellows of Atul and Chris.
0:17:12 > 0:17:15Atul's dish is a classic tandoori style chicken
0:17:15 > 0:17:19with a heritage carrot and almond salad and a mint yoghurt.
0:17:19 > 0:17:22This is Chris's interpretation of the dish -
0:17:22 > 0:17:24but will it live up to his idol's expectations?
0:17:25 > 0:17:28- Looks impressive.- It does.
0:17:28 > 0:17:29It looks very pretty.
0:17:29 > 0:17:31That marinade is so inviting, isn't it?
0:17:31 > 0:17:33- Mm.- You just want to get stuck in.
0:17:33 > 0:17:34So, shall we?!
0:17:34 > 0:17:35Yes!
0:17:36 > 0:17:39- Do you want me to turn the plate round?- Yes, please.
0:17:39 > 0:17:40Thank you very much, Nigel.
0:17:40 > 0:17:42That's it. Just rip it off, Mary Ann.
0:17:42 > 0:17:45Going to. Don't you worry.
0:17:45 > 0:17:46Mm.
0:17:48 > 0:17:51Very fresh, that. Very, very fresh.
0:17:53 > 0:17:55Yes, that's absolutely beautiful.
0:17:55 > 0:17:57I love the level of spice.
0:17:57 > 0:18:00Very warming. But you got a lovely level of acidity on there.
0:18:00 > 0:18:04- Which - is it lime?- Yeah, we've got lime in the marinade.
0:18:04 > 0:18:05Yeah, lime's lovely on there.
0:18:05 > 0:18:07I love this style of food.
0:18:07 > 0:18:08Chicken is perfect.
0:18:08 > 0:18:10It just really works for me.
0:18:10 > 0:18:14And with the sauce, it's uplifting. It's great.
0:18:14 > 0:18:15Really good.
0:18:15 > 0:18:18- This is just refreshing everything up, as well.- That's right.
0:18:18 > 0:18:20- It's really refreshing. - Yeah. I love it.
0:18:20 > 0:18:22- Thank you very much. - I think it's delicious.
0:18:22 > 0:18:24- Fantastic. - I really do.
0:18:24 > 0:18:26- I love the carrots.- Yeah.
0:18:26 > 0:18:27- I love that salad. - Uh-huh. Thank you.
0:18:27 > 0:18:29I love the watercress,
0:18:29 > 0:18:33- and it's a nice counterpoint... - Yeah.- ..to the chicken. So, yeah.
0:18:33 > 0:18:35Fantastic. Thank you.
0:18:37 > 0:18:38The four home cooks must now wait
0:18:38 > 0:18:42while the chefs award a score out of ten for each dish.
0:18:43 > 0:18:45These marks will be added together
0:18:45 > 0:18:48to give a maximum possible score of 30 points for round one.
0:18:51 > 0:18:54So, teams, you've completed your first challenge
0:18:54 > 0:18:56and the scores are in.
0:18:57 > 0:19:00Currently in fourth place...
0:19:00 > 0:19:02it's Mary Ann and Brendan.
0:19:03 > 0:19:06In third place...
0:19:06 > 0:19:08it's Atul and Chris.
0:19:09 > 0:19:11And currently in the lead...
0:19:15 > 0:19:17..it's Nigel and Charlotte.
0:19:17 > 0:19:19But it's still all to play for.
0:19:20 > 0:19:22So, Nigel and Charlotte
0:19:22 > 0:19:24are the ones to beat on 27,
0:19:24 > 0:19:25and Mary Ann and Brendan
0:19:25 > 0:19:27are trailing behind on 22 -
0:19:27 > 0:19:29but there's just five points in it.
0:19:29 > 0:19:31Everyone's fantastic cooks.
0:19:31 > 0:19:34I just didn't expect to come first place.
0:19:34 > 0:19:35- Yeah.- It's just amazing, isn't it?
0:19:35 > 0:19:37I expected to come first!
0:19:40 > 0:19:44I bang on about seasoning all the time, and there's a reason for it.
0:19:44 > 0:19:48And if we lost out because of a small lack of salt and lemon juice,
0:19:48 > 0:19:50I could, quite frankly, right now, I could throttle you.
0:19:50 > 0:19:51- OK.- OK?- OK.
0:19:51 > 0:19:54- So let's not do it second time around.- Sorry.
0:19:54 > 0:19:55- It's all about you.- Thanks, chef.
0:19:55 > 0:19:59I'm not the home cook. I'll give you a few tips, but that's about it.
0:19:59 > 0:20:01We haven't turned the heat on, let's put it this way.
0:20:01 > 0:20:04Once we get going, I think we'll be unstoppable.
0:20:04 > 0:20:06We'll get there.
0:20:06 > 0:20:08Right, this is it.
0:20:08 > 0:20:11The last chance for our professional chefs and their home cooks
0:20:11 > 0:20:15to prove they have what it takes to be crowned this week's champions.
0:20:15 > 0:20:17And this time they need to impress more than each other,
0:20:17 > 0:20:21as they'll be cooking for culinary royalty - Pierre Koffmann.
0:20:23 > 0:20:27What makes a great chef is first to be passionate and very hard work.
0:20:28 > 0:20:31Pierre Koffmann has been at the heart of high-end cuisine
0:20:31 > 0:20:33for 50 years.
0:20:33 > 0:20:37Two trotter, one turbot, one cod, one steak.
0:20:37 > 0:20:41His proteges, including Gordon Ramsay, Marco Pierre White,
0:20:41 > 0:20:43Tom Kitchin, Jason Atherton and Tom Aikens,
0:20:43 > 0:20:47have amassed more than 20 Michelin stars between them.
0:20:48 > 0:20:51I was the head chef. They followed me and that's it, you know?
0:20:52 > 0:20:55He's one of only a handful of chefs in the UK
0:20:55 > 0:20:57to have been awarded three Michelin stars -
0:20:57 > 0:21:01an accolade he upheld for a ground-breaking 15 years.
0:21:01 > 0:21:03With such a wealth of respect and experience,
0:21:03 > 0:21:06Pierre's expertise is second to none.
0:21:06 > 0:21:08Hello? Hello?
0:21:08 > 0:21:12I've got one ingredient I don't want to see in the kitchen - red chilli.
0:21:12 > 0:21:15I'm completely against red chilli.
0:21:15 > 0:21:16Should be ready by now.
0:21:17 > 0:21:20Welcome, Pierre. It's an absolute pleasure to have you here today.
0:21:20 > 0:21:21Thank you.
0:21:21 > 0:21:23Now, as our teams will be cooking just for you,
0:21:23 > 0:21:27we've asked you to choose two key ingredients.
0:21:27 > 0:21:29Can you please reveal what those ingredients are?
0:21:29 > 0:21:32The first of the ingredients will be a potato.
0:21:32 > 0:21:34It is a wide choice of potatoes.
0:21:34 > 0:21:37- It will be up to them to decide the one they want to use.- OK.
0:21:37 > 0:21:42And the second one will be different but it will be a rabbit.
0:21:42 > 0:21:44- Mm!- Yeah.
0:21:44 > 0:21:46The only advice I've got to give for the rabbit
0:21:46 > 0:21:48is do not do rabbit a la moutarde
0:21:48 > 0:21:50because they will never beat my mother!
0:21:50 > 0:21:52LAUGHTER
0:21:52 > 0:21:54OK, teams. You have one hour
0:21:54 > 0:21:57to prepare a mouthwatering menu for Pierre.
0:21:57 > 0:21:59Your time...
0:21:59 > 0:22:00starts now.
0:22:06 > 0:22:09At the start of the challenge the teams have five minutes together
0:22:09 > 0:22:11- to plan their menu.- Lemon, lime.
0:22:11 > 0:22:14What else do you want, boy?
0:22:14 > 0:22:15You want everything, do you?
0:22:15 > 0:22:17To make their two courses,
0:22:17 > 0:22:20they can choose as much food from the larder as they wish -
0:22:20 > 0:22:23but they must include Pierre's two key ingredients.
0:22:23 > 0:22:25So, we've got...Jersey.
0:22:25 > 0:22:29I tell you what, we're going to put asparagus with the starter...
0:22:29 > 0:22:30- OK, so how...- And then...
0:22:30 > 0:22:32That needs - the fennel needs peeling.
0:22:32 > 0:22:34No, the fennel doesn't need peeling.
0:22:34 > 0:22:37So, you can imagine all these potatoes everywhere. Fantastic.
0:22:37 > 0:22:40- Yeah.- Then you've got your asparagus and your little sauce vierge on top.
0:22:40 > 0:22:41- Wicked. Perfect.- Beautiful.
0:22:41 > 0:22:43- And seal it on top...- Yeah.
0:22:43 > 0:22:45..and put it in the oven, yeah?
0:22:45 > 0:22:47So you need 15 minutes for that.
0:22:47 > 0:22:51- 12 to 15 minutes.- Right, home cooks, it's time to leave the kitchen.
0:22:53 > 0:22:56The professional chefs will have a strict 15 minutes
0:22:56 > 0:22:57to prep the dishes alone
0:22:57 > 0:23:00whilst their cooks watch and gather their thoughts in the back room.
0:23:00 > 0:23:03- CHARLOTTE:- Have you ever cooked rabbit before?
0:23:03 > 0:23:04- No.- Nor have I.
0:23:04 > 0:23:06Once their time is up,
0:23:06 > 0:23:07the chefs must leave the kitchen
0:23:07 > 0:23:10and hand complete control over to their home cooks.
0:23:17 > 0:23:20Mary Ann and Brendan know they need to pull off something special
0:23:20 > 0:23:22to move up from the bottom of the leaderboard.
0:23:22 > 0:23:25We're starting with gnocchi,
0:23:25 > 0:23:30and, for the main, we're doing a bread-crusted saddle of rabbit
0:23:30 > 0:23:33in a...reducing the sauce,
0:23:33 > 0:23:36not 100% sure what Mary Ann called it.
0:23:36 > 0:23:37It's very rustic.
0:23:39 > 0:23:41Despite taking the rustic approach,
0:23:41 > 0:23:44Mary Ann knows Brendan will have lots to do to pull off this dish,
0:23:44 > 0:23:47so she goes full steam ahead to get as much done for her team-mate.
0:23:51 > 0:23:52This is intense.
0:23:55 > 0:23:58The Blue Team, Ryan and Simon, are currently in second place,
0:23:58 > 0:24:01trailing behind the Greens by just one point.
0:24:01 > 0:24:03We making a potato salad
0:24:03 > 0:24:06and then we're doing rabbit with a sauce
0:24:06 > 0:24:11and some potatoes and leeks, and... Yeah, I'm not giving it all away!
0:24:13 > 0:24:15He said I've got to freestyle.
0:24:15 > 0:24:17So, we'll see!
0:24:19 > 0:24:20The Green Team of Nigel and Charlotte
0:24:20 > 0:24:22are currently top of the leaderboard -
0:24:22 > 0:24:24but what's the plan to hold on to first place?
0:24:26 > 0:24:29So, today we're going to do, for starters,
0:24:29 > 0:24:32mashed potato with some asparagus,
0:24:32 > 0:24:34a black pudding crumb
0:24:34 > 0:24:39and then for main we're going to do a rabbit loin wrapped in bacon
0:24:39 > 0:24:43with a sauce and just some radishes, as well,
0:24:43 > 0:24:46just you dress it, so it's exciting.
0:24:47 > 0:24:49I'm definitely feeling it now,
0:24:49 > 0:24:54and I definitely need to up my game to make sure I can do my best.
0:24:54 > 0:24:56Come on, come on, move.
0:24:58 > 0:25:01The Yellow Team of Atul and Chris are currently in third place,
0:25:01 > 0:25:05but there's only two points between them and the current leaders.
0:25:05 > 0:25:08We're going to be making potato cakes with a tomato chutney
0:25:08 > 0:25:09and a salad for the starter,
0:25:09 > 0:25:12and for the main course we're doing a rabbit biryani.
0:25:12 > 0:25:14We're going to serve that with a raita.
0:25:14 > 0:25:16So, despite Pierre's dislike of chilli,
0:25:16 > 0:25:19the Yellows are taking a gamble with a spicy dish.
0:25:19 > 0:25:21I mean, obviously there's a lot of pressure here,
0:25:21 > 0:25:22and the nerves are there,
0:25:22 > 0:25:25so we've got a game plan, we just need to stick to it.
0:25:26 > 0:25:31OK, chefs you have one more minute before the home cooks return.
0:25:31 > 0:25:33One minute to go.
0:25:40 > 0:25:42The professional chefs have never worked so hard
0:25:42 > 0:25:44to make their 15 minutes prep time count.
0:25:46 > 0:25:49When time's up, the chefs will have a strict handover period
0:25:49 > 0:25:52in which to tell their cooks what still needs to be done.
0:25:52 > 0:25:54It is crucial the cooks play close attention,
0:25:54 > 0:25:58because for the remaining 45 minutes they're completely on their own.
0:25:59 > 0:26:04Five, four, three, two, one.
0:26:04 > 0:26:06Right, bring in the home cooks.
0:26:11 > 0:26:14Teams, you have two minutes.
0:26:14 > 0:26:16- No, that's fine. - Radishes, you've still got to do.
0:26:16 > 0:26:18- Black pudding and crumb you've still got to do.- Yeah.
0:26:18 > 0:26:20So get that warming up by the time I get back, OK?
0:26:20 > 0:26:23- As soon as they float, take them out.- Yes.
0:26:23 > 0:26:25- Don't worry about the garlic, garlic I am done with.- Yeah.
0:26:25 > 0:26:27Oh, God, what's happened to this?
0:26:27 > 0:26:29Oh, God, it's rock-hard.
0:26:29 > 0:26:30We're going to be in trouble.
0:26:30 > 0:26:32Could you give it another ten minutes or so?
0:26:32 > 0:26:34Don't write anything down, just instinct.
0:26:34 > 0:26:37So as soon as the potatoes are done, get the rice on.
0:26:37 > 0:26:38Right, that's it.
0:26:38 > 0:26:41Time's up. Professional chefs, please leave the kitchen.
0:26:41 > 0:26:44It's time to get out.
0:26:44 > 0:26:45Cheers.
0:26:45 > 0:26:48- And season, season, season checking. - Thank you.
0:26:48 > 0:26:50- Come on, Nigel. - Eight minutes on the rabbit.
0:26:50 > 0:26:52- 12.- 12 minutes.
0:26:52 > 0:26:53- 12.- 12 minutes, OK.
0:26:53 > 0:26:54That way.
0:26:54 > 0:26:56The chefs will be allowed to return to the kitchen
0:26:56 > 0:26:59for the final minutes of the round to finish and plate up,
0:26:59 > 0:27:02but until then all they can do is watch.
0:27:07 > 0:27:09That 15 minutes was really pressured, wasn't it?
0:27:09 > 0:27:11Yeah, very pressured.
0:27:11 > 0:27:13- MARY ANN:- I've never known time fly so fast in all my life.
0:27:13 > 0:27:14I thought I'd only had five.
0:27:14 > 0:27:17- ATUL:- It felt like I was getting my first trade test.- Yeah!
0:27:19 > 0:27:22Mary Ann's partner, Brendan, starts the huge task
0:27:22 > 0:27:24of making gnocchi for the very first time -
0:27:24 > 0:27:28and she's definitely pushing him out of his comfort zone.
0:27:30 > 0:27:31I am nervous.
0:27:32 > 0:27:34I haven't done any of these before.
0:27:34 > 0:27:35More!
0:27:36 > 0:27:38Come on...!
0:27:40 > 0:27:42Ow!
0:27:43 > 0:27:45On the Blue Team, Ryan's partner Simon
0:27:45 > 0:27:47is getting ahead with his sauce vierge.
0:27:47 > 0:27:48I think he's all good.
0:27:48 > 0:27:50As long as he don't expect me
0:27:50 > 0:27:52to do everything in two minutes at the end!
0:27:53 > 0:27:55It's coriander, we used it the other day in our sauce vierge
0:27:55 > 0:27:57but he didn't say to put it in,
0:27:57 > 0:27:58so I'll leave it out and if he wants it in,
0:27:58 > 0:27:59he'll put it in afterwards.
0:27:59 > 0:28:02The pressure is certainly on for current leaders
0:28:02 > 0:28:04Nigel and his home cook, Charlotte,
0:28:04 > 0:28:07who needs to hold her nerve and remain focused.
0:28:07 > 0:28:10I've lost where I am. I'm just a bit puzzled.
0:28:10 > 0:28:12There's just so much to do.
0:28:12 > 0:28:15It's just trying to remember everything at the moment.
0:28:15 > 0:28:17Nerve-racking, isn't it? It's nerve-racking.
0:28:18 > 0:28:21Right, what I need Charlotte to do now is to put the water pan on.
0:28:21 > 0:28:23Come on, Charlotte.
0:28:23 > 0:28:25Just remembered - radishes!
0:28:26 > 0:28:28However, Atul's partner, Chris, on the Yellows,
0:28:28 > 0:28:30is hoping he has everything in hand.
0:28:30 > 0:28:32I've got the curry actually cooking,
0:28:32 > 0:28:34the potatoes are on for the potato cakes.
0:28:34 > 0:28:37So I've got a lot on my plate, essentially.
0:28:37 > 0:28:39He keeps adding salt, salt, salt.
0:28:39 > 0:28:42But Atul's not so convinced.
0:28:42 > 0:28:44OK, remove the chutney away.
0:28:44 > 0:28:45It's done.
0:28:45 > 0:28:46With perfect timing,
0:28:46 > 0:28:50Judge Pierre decides to catch up with the cooks in the kitchen.
0:28:51 > 0:28:53First it's Ryan's partner, Simon.
0:28:53 > 0:28:55- How is it going there?- I'm a bit of a mess, Chef, but I'm OK.
0:28:55 > 0:28:57He didn't give you too much work to do?
0:28:57 > 0:28:59No, he got me a really good start,
0:28:59 > 0:29:02- so, fingers crossed, I can do what he wants me to do.- Yeah.
0:29:02 > 0:29:07Having told his partner to use his instinct, Ryan is now a little edgy.
0:29:07 > 0:29:10Yeah, fingers crossed - but sitting here, and you're thinking
0:29:10 > 0:29:12"Ooh, this is a little bit difficult!"
0:29:13 > 0:29:16Next for Pierre is Mary Ann's partner Brendan,
0:29:16 > 0:29:19who has managed to make his gnocchi despite its unusual appearance.
0:29:20 > 0:29:22- Good afternoon, chef.- How are you?
0:29:22 > 0:29:23Everything is fine. Well done.
0:29:23 > 0:29:25Your gnocchi look beautiful.
0:29:25 > 0:29:28Their...shape is not my...
0:29:28 > 0:29:31No, it's good. It's different from the classical,
0:29:31 > 0:29:33but it looks nice on the plate.
0:29:33 > 0:29:35It will do fantastic, yes.
0:29:35 > 0:29:38So, Pierre is happy, but Mary Ann is starting to worry
0:29:38 > 0:29:40about Brendan's workload.
0:29:40 > 0:29:44I'm not quite sure whether I'd given Brendan too much to do or not.
0:29:44 > 0:29:45- Carry on.- Thank you very much.
0:29:45 > 0:29:47Like a cat on a hot tin roof when it comes to cooking
0:29:47 > 0:29:50for somebody like Pierre Koffmann.
0:29:50 > 0:29:52He's way out of my stratosphere -
0:29:52 > 0:29:55but I'm hoping that between us we can present a decent dish.
0:29:56 > 0:29:59Next are current leaders Nigel and Charlotte.
0:29:59 > 0:30:01- Hello.- Hi, Charlotte.
0:30:01 > 0:30:04It looks good, your rabbit. Your sauce looks perfect.
0:30:04 > 0:30:07- Oh, thank you.- You can do that at home quite easily.
0:30:07 > 0:30:09- Obviously! - For your family.
0:30:09 > 0:30:11Always, always.
0:30:11 > 0:30:14- Yes. So...- Carry on. - Thank you.
0:30:14 > 0:30:18So, despite having to live up to Nigel's high standards,
0:30:18 > 0:30:20Charlotte still has a smile on her face.
0:30:20 > 0:30:22It's manic, this, isn't it?
0:30:22 > 0:30:25The last sort of 15 minutes are crucial,
0:30:25 > 0:30:30so if she keeps it together, I'm pretty confident we'll get
0:30:30 > 0:30:3395% to... you know, we'll get there.
0:30:33 > 0:30:36It's a tough one for her, but we'll get there.
0:30:36 > 0:30:40And, finally, Pierre checks in with the Yellows of Atul and Chris.
0:30:40 > 0:30:42- Hi, Chris. - How you doing?
0:30:42 > 0:30:44Your favourite, favourite dish?
0:30:44 > 0:30:45Your favourite type of cooking?
0:30:45 > 0:30:47Indian food, yeah. Yeah, that's right.
0:30:48 > 0:30:50I think you're doing a good job there.
0:30:50 > 0:30:52- Thank you very much. - It looks very beautiful.
0:30:52 > 0:30:55- Thank you. - Thanks. Carry on.
0:30:55 > 0:30:59As a mentor, I'm just putting pressure, looking at the screens,
0:30:59 > 0:31:02but I want him to do well. That's the only reason.
0:31:03 > 0:31:07- So, let's start with Mary Ann and Brendan.- Yeah.
0:31:07 > 0:31:08They're making gnocchi.
0:31:08 > 0:31:11Gnocchi is something so hard to make.
0:31:11 > 0:31:14Gnocchi is so simple, yet so hard.
0:31:14 > 0:31:16If it is good, I will be surprised.
0:31:16 > 0:31:17OK.
0:31:17 > 0:31:20Now, I have a reputation for breaking potato ricers.
0:31:22 > 0:31:24- So, let's talk about Ryan and Simon. - Yeah.
0:31:24 > 0:31:26Ryan spent many years in France.
0:31:26 > 0:31:30You can see when he works, he's got the French technique of breaking the
0:31:30 > 0:31:33muscle of the rabbit, and so on, but I think the young boy,
0:31:33 > 0:31:36maybe hasn't got the same technique, so we'll see the end product.
0:31:38 > 0:31:41OK. That's fine enough for me.
0:31:42 > 0:31:44So, Atul and Chris.
0:31:44 > 0:31:49To be honest, I don't really enjoy Indian food because
0:31:49 > 0:31:53I don't like chilli, but his dish, when you passed there,
0:31:53 > 0:31:54his dish smelled beautiful.
0:31:54 > 0:31:56- It smells lovely. - Yeah.
0:31:56 > 0:31:58'With Pierre's dislike of spicy food,
0:31:58 > 0:32:01'Atul and Chris have got their work cut out to try and impress him.'
0:32:02 > 0:32:04So, Nigel and Charlotte.
0:32:04 > 0:32:05Well, same again there.
0:32:05 > 0:32:11En croute is maybe flaky. I suppose that will be a problem there.
0:32:11 > 0:32:12Not flaky enough, I suppose.
0:32:12 > 0:32:14- Right, OK. - It will be a bit hard.
0:32:14 > 0:32:18We'll see, but the proof is in the pudding so we'll see what is inside.
0:32:18 > 0:32:21Of course. Oh, it's very exciting.
0:32:21 > 0:32:22Yeah.
0:32:25 > 0:32:29Right, cooks, you have two minutes until your chefs come back in.
0:32:29 > 0:32:31Two minutes to go.
0:32:31 > 0:32:33No, don't, leave it.
0:32:33 > 0:32:34Working at speed,
0:32:34 > 0:32:37Chris makes the error of cutting down his pastry too early,
0:32:37 > 0:32:41which means, once risen, the pastry lid could be too small.
0:32:41 > 0:32:45I think watching my son get beaten up in a rugby match was easier!
0:32:47 > 0:32:51Meanwhile, Ryan's worried team-mate Simon's not working fast enough.
0:32:51 > 0:32:53He's spending like ten minutes chopping bloody garlic.
0:32:53 > 0:32:55Come on.
0:32:59 > 0:33:00I can't watch this.
0:33:01 > 0:33:04On the Reds, Mary Ann watches in horror as Brendan
0:33:04 > 0:33:07takes an unconventional approach to cooking his carrots.
0:33:07 > 0:33:09And over on the Greens,
0:33:09 > 0:33:12Charlotte makes a mistake with Nigel's black pudding crumb.
0:33:12 > 0:33:14No, why are you doing that?
0:33:14 > 0:33:16- You've done a black pudding crumb? - Yeah.
0:33:16 > 0:33:18Why is she putting it in the...?
0:33:18 > 0:33:22- It's going to be a black pudding flour!- Powder!
0:33:22 > 0:33:24Let's bring the chefs back in.
0:33:28 > 0:33:30Start getting it plated up.
0:33:30 > 0:33:33- All right, sorry, chef.- Right, chefs, you have three minutes.
0:33:33 > 0:33:35Three minutes.
0:33:36 > 0:33:39Get the carrots into the sauce.
0:33:39 > 0:33:42No. I have had them in the sauce.
0:33:42 > 0:33:45- I know you have.- Which was stupid of me, because they didn't cook.
0:33:45 > 0:33:46Not necessarily.
0:33:46 > 0:33:48Have you got leeks? Leeks, leeks, leeks.
0:33:48 > 0:33:49Yes, they're in here.
0:33:49 > 0:33:50You shouldn't have cut the crust.
0:33:50 > 0:33:52Leave it, always. Once it's baked, then you cut it.
0:33:52 > 0:33:55- Yeah, yeah, yeah.- It looks nice. What's done is done.
0:33:55 > 0:33:56Yeah, yeah.
0:33:56 > 0:33:59OK, get that jus over. Let's taste it. Taste, taste, taste.
0:33:59 > 0:34:02Ten, nine, eight...
0:34:02 > 0:34:09- Get the rabbit.- ..seven, six, five, four, three, two,
0:34:09 > 0:34:13one. That's it, stop cooking.
0:34:13 > 0:34:14Well done.
0:34:16 > 0:34:18Step away from your plates.
0:34:18 > 0:34:20Well done, Charlotte. You did brilliantly.
0:34:20 > 0:34:23Whatever happens, you did brilliantly.
0:34:23 > 0:34:25Sorry, it looks like a dog's dinner.
0:34:27 > 0:34:28After challenge one,
0:34:28 > 0:34:31Mary Ann and Brendan were in fourth place on 22 points,
0:34:31 > 0:34:34and Nigel and Charlotte were at the top on 27.
0:34:34 > 0:34:38But with only five points between first and last place,
0:34:38 > 0:34:42Pierre's scores for challenge two could make all the difference.
0:34:43 > 0:34:46First to be judged are Mary Ann and Brendan.
0:34:46 > 0:34:49They've made a starter of gnocchi with a sage and brown butter,
0:34:49 > 0:34:53followed by a herb-crusted saddle of rabbit with French style lettuce,
0:34:53 > 0:34:55peas, and baby carrots.
0:34:57 > 0:35:00How was the challenge for you both?
0:35:00 > 0:35:02It was tough. I've never made gnocchi before.
0:35:02 > 0:35:06- Did you enjoy it?- Listen, could I do anything other than enjoy it?
0:35:06 > 0:35:09- Aww! - That's good.
0:35:09 > 0:35:11- Talk about buttering up. - No, no, no, no.
0:35:11 > 0:35:12It looks very nice.
0:35:13 > 0:35:15- So, we'll see the taste now. - Yes.
0:35:20 > 0:35:23Very good. I was a bit scared about the gnocchi.
0:35:23 > 0:35:25- So was I. - Yeah.
0:35:27 > 0:35:31- They're done quite well. - They're actually better than mine!
0:35:31 > 0:35:33- There you go. - You've done very well, yeah.
0:35:33 > 0:35:35Thank you very much.
0:35:43 > 0:35:45The rabbit is nicely cooked.
0:35:45 > 0:35:47There's no problem with that.
0:35:47 > 0:35:49Your sauce is nice, the jus.
0:35:54 > 0:35:56Everything is nice on the dish. Yes.
0:35:58 > 0:35:59Oh, these are so good.
0:35:59 > 0:36:02- Absolutely beautiful. - Oh, wow.
0:36:04 > 0:36:06See what I mean about light? So, there you are,
0:36:06 > 0:36:09- you taught me something today. Not too much flour.- OK.
0:36:10 > 0:36:13Gnocchi was not too bad.
0:36:14 > 0:36:16I was surprised with the gnocchi.
0:36:16 > 0:36:19I was going like that for the gnocchi, but it was good.
0:36:19 > 0:36:21- Yeah. - Nice gnocchi, he did very well.
0:36:21 > 0:36:23- Yeah. - Yeah.
0:36:23 > 0:36:25Next into the tasting room are Atul and Chris,
0:36:25 > 0:36:27currently sitting in third place.
0:36:27 > 0:36:32They've made cumin potato cakes with a tomato chutney and a green salad,
0:36:32 > 0:36:34and for the main course, they've made a rabbit biryani,
0:36:34 > 0:36:36with an onion raita.
0:36:38 > 0:36:40How was the challenge for you both?
0:36:40 > 0:36:45It was difficult, but it was fun, to be honest, and I believed in him.
0:36:45 > 0:36:46- We had a plan... - And stuck to it.
0:36:46 > 0:36:49..of what we wanted to do, and we stuck to it.
0:36:49 > 0:36:52- Lovely. - OK, so, we'll taste it.- Please.
0:36:58 > 0:36:59It is very nice.
0:36:59 > 0:37:03I like the chutney. I was a bit scared at the beginning,
0:37:03 > 0:37:05if you had used too much chilli, you know...
0:37:06 > 0:37:08- It is not good for me.- Chef, the moment I saw you,
0:37:08 > 0:37:10- I threw the chilli away! - ALL LAUGH
0:37:10 > 0:37:12It's very nice.
0:37:23 > 0:37:26No comments, you know, is a good sign.
0:37:26 > 0:37:29- Yeah, yeah, you've gone for a second mouthful.- Yeah.
0:37:31 > 0:37:32It's a very nice dish.
0:37:32 > 0:37:35I think I will take the leftovers home for tonight!
0:37:35 > 0:37:36Wow!
0:37:38 > 0:37:40Brilliant. Well done, both of you.
0:37:40 > 0:37:41- Thank you. - Thank you so much.
0:37:43 > 0:37:45- Really happy with that. - Yeah, I think sitting there,
0:37:45 > 0:37:47it became a bit dry, but, actually, it's nice.
0:37:47 > 0:37:48Yeah, very nice.
0:37:48 > 0:37:51I was a bit scared if he was
0:37:51 > 0:37:54using too much red chilli, but he didn't use it at all.
0:37:54 > 0:37:55No, it was very mild.
0:37:55 > 0:37:58You got the spice, beautiful spice.
0:37:58 > 0:38:01- I really enjoyed the dish. - Yeah.
0:38:01 > 0:38:05I know Chris will be over the moon, because Atul is his hero.
0:38:05 > 0:38:07He's been smiling nonstop.
0:38:07 > 0:38:10The rabbit was properly cooked, the presentation was very nice,
0:38:10 > 0:38:12appetising presentation. It was nice.
0:38:12 > 0:38:14Time for Ryan and Simon,
0:38:14 > 0:38:16who are currently in second position on the scoreboard.
0:38:17 > 0:38:21They've made a starter of potato salad with pickled carrot,
0:38:21 > 0:38:24asparagus, and a sauce vierge, and for their main,
0:38:24 > 0:38:29rabbit loin with bacon, black pudding, radishes, peas, and leeks.
0:38:29 > 0:38:31- There we go. - There you go.
0:38:31 > 0:38:32Fantastic.
0:38:32 > 0:38:34How was the challenge for you both?
0:38:34 > 0:38:38- Tough, weren't it?- Yeah, there was a lot to do in a short time.
0:38:38 > 0:38:41- Yeah, and he chose quite difficult dishes, too.- Exactly.
0:38:42 > 0:38:44OK. Here we go.
0:38:46 > 0:38:51- Looks very pretty. - Yeah, the plates look beautiful.
0:38:58 > 0:39:00Asparagus are very, very well cooked, yeah.
0:39:02 > 0:39:04It is a very nice salad.
0:39:08 > 0:39:10Your dish looks beautiful.
0:39:14 > 0:39:17I would have added maybe a bit more sauce.
0:39:17 > 0:39:19The sauce is a bit washy-washy.
0:39:20 > 0:39:21But the taste is good.
0:39:21 > 0:39:24- Thank you very much. - Thank you very much.
0:39:24 > 0:39:26You can't go wrong with these potatoes.
0:39:26 > 0:39:28No, they're really gorgeous.
0:39:28 > 0:39:29And the asparagus is nice.
0:39:29 > 0:39:31That asparagus is cooked perfect.
0:39:31 > 0:39:34I didn't show you how to cook asparagus, you knew that.
0:39:34 > 0:39:36The rabbit was nice, but it needed a bit more sauce on
0:39:36 > 0:39:39the rabbit to make it, you know, you need a bit of jus with rabbit.
0:39:39 > 0:39:41Yeah. The rabbit was cooked lovely, though.
0:39:41 > 0:39:45- It was very tender.- Yeah, maybe slightly overcooked, a touch,
0:39:45 > 0:39:49but he's a young boy, and you cannot be too hard on him.
0:39:49 > 0:39:52- No.- He's done very well. - Very well.
0:39:53 > 0:39:55And, finally, the current leaders, Nigel and Charlotte,
0:39:55 > 0:39:59have made a starter of chive mash topped with a black pudding crumb,
0:39:59 > 0:40:02and served with asparagus. For their main course,
0:40:02 > 0:40:06they've made rabbit en croute, rabbit livers, spinach, bacon,
0:40:06 > 0:40:09and baby leeks, served in a sherry sauce.
0:40:09 > 0:40:10There you go.
0:40:10 > 0:40:13Wonderful. How did you find the challenge?
0:40:13 > 0:40:16- Challenging! - Yeah!
0:40:16 > 0:40:17Well, you've done very well.
0:40:17 > 0:40:20I appreciate you used a different part of the rabbit,
0:40:20 > 0:40:22the liver or the kidneys.
0:40:22 > 0:40:24- It looks nice. - Very good.
0:40:24 > 0:40:27I hope it will taste as good as it looks.
0:40:27 > 0:40:29Who knows? Only you will tell.
0:40:36 > 0:40:40That is nice. I like the black pudding contrasted with...
0:40:41 > 0:40:43With the mash. The mash is nice.
0:40:56 > 0:41:00- The rabbit is very moist. It is nice.- Thank you very much.
0:41:00 > 0:41:02Well done.
0:41:03 > 0:41:05- How is it?- It's beautiful. - Is it all right?
0:41:05 > 0:41:08- It's really nice. - Even if you say so yourself!
0:41:08 > 0:41:10- Exactly! - The best rabbit of the...
0:41:10 > 0:41:13- Yeah, it was delicious.- The best rabbit.- And the liver,
0:41:13 > 0:41:17- as well, was very tasty. - Yeah.- And the mash was delicious.
0:41:17 > 0:41:20The mash was good. But it's a mash at the end, you know?
0:41:20 > 0:41:21Yeah.
0:41:22 > 0:41:25Pierre must now give each dish a mark out of 30.
0:41:25 > 0:41:28These points will be added to the scores from challenge one,
0:41:28 > 0:41:32giving a total score out of a possible 60 points.
0:41:32 > 0:41:34And are you impressed with today?
0:41:34 > 0:41:36Yes, it was four different types of cooking.
0:41:37 > 0:41:40It was interesting. We went from family orientated food
0:41:40 > 0:41:45to Indian food and more star Michelin food, or something,
0:41:45 > 0:41:50so all different, some better than others, but all nice, yes.
0:41:50 > 0:41:52- OK. - They've done very well.
0:41:52 > 0:41:55- Well, let's go and reveal the results.- Yeah.
0:41:57 > 0:42:01I'd just like to say, firstly, a massive well done to all of you.
0:42:01 > 0:42:04It's been a fantastic week, and I know, cooks,
0:42:04 > 0:42:07your chefs are extremely proud of you.
0:42:07 > 0:42:11The scores are in. Unfortunately, there can only be one winner,
0:42:11 > 0:42:13and I'm now going to reveal the results.
0:42:16 > 0:42:19In fourth place, with 40 points,
0:42:19 > 0:42:21it's Mary Ann and Brendan.
0:42:21 > 0:42:27We have a joint second place with two teams on 49 points,
0:42:27 > 0:42:31but the winners, with 53 points, are...
0:42:34 > 0:42:37- ..Atul and Chris. - Yes!
0:42:41 > 0:42:43I am over the moon.
0:42:43 > 0:42:46- Yeah. - Absolutely over the moon.
0:42:46 > 0:42:47You nailed it.
0:42:47 > 0:42:49- Thank you so much. - You absolutely nailed it.
0:42:49 > 0:42:51- Yeah. - Look, I'm ready for party!
0:42:54 > 0:42:55- Cheers. - Cheers.
0:42:55 > 0:42:57So, this week's champions are Atul and Chris.
0:42:57 > 0:42:59A huge congratulations to them.
0:42:59 > 0:43:01We'll see you next time.
0:43:01 > 0:43:02- Cheers. - Cheers.