Friday Final 4 Yes Chef


Friday Final 4

Professional chefs Nigel Haworth, Atul Kochhar, Ryan Simpson and Mary Ann Gilchrist pair up with their chosen home cook partners and go head to head.


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Transcript


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This week, four Michelin-starred chefs

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selected their perfect partners from some exceptional home cooks.

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Today, those four teams compete, but only one can win.

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For the home cooks, it's a chance to prove themselves to their mentors.

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Oh, not all at once!

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For the professionals, their reputations are on the line...

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This is intense.

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..as they will ultimately be judged

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by triple Michelin-starred chef Pierre Koffmann.

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For me, there is only two types of cooking -

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bad cooking and good cooking.

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Just one minute left.

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Four chefs...

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four home cooks...

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but only one team can win.

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This is Yes Chef.

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Hello and welcome to Yes Chef.

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It's the Friday final,

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and our four pro-am teams are back in the kitchen,

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ready to go head-to-head.

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So let's meet them.

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On Monday, Nigel Haworth of Northcote Manor

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chose Charlotte Davies,

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a contract scheduler, as his team-mate.

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The person to go through is...

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Charlotte.

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-Well done.

-Well done, Charlotte.

-Thanks.

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Yeah, we're very confident.

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We're really going to go out there and give our best and enjoy it.

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I think we'll work really well together as a team,

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so I'm not that worried because I've got him!

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Atul Kochhar of Benares in London

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picked model Chris Baber on Tuesday.

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Ah! This, you've done such a good justice to the potatoes.

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-I have to say that.

-When I found out it was you,

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I thought, the pressure is now on, cooking curry!

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You're sort of one of my heroes.

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But the fact that you like that means so much to me.

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I can't believe it.

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I'm just really looking forward to it, and, yeah, bring it on.

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-There's only one game plan.

-Yeah, we want to win.

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-We're going to win.

-We're going to win.

-Yeah!

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Wednesday saw Ryan Simpson of Orwell's

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choose company director Simon Howatson.

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So, when you come on Friday, make sure you keep focused

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-and most of all, enjoy it.

-Yes, Chef.

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We're going for taste and flavour, and just cooking from the heart.

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Yeah.

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Just making it look very appetising on the plate, very welcoming.

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And yesterday Mary Ann Gilchrist of the Carlton Riverside

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chose photographer Brendan MacNeill as her partner.

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All right, you win.

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Hey!

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It's delicious.

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My game plan is I tell him what to do and he gets on and does it.

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Yeah. I have every confidence in Mary Ann

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-to demo and then leave me to... get on with it.

-Get on with it.

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So, this is it.

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We're down to the final.

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Four amazing chefs,

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four talented home cooks, but only one winning team.

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This is round one - Recreate the Recipe.

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For this challenge,

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our professional chefs have given their partners a masterclass

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in how to deliver an exceptional dish.

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Let's see how they got on.

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The home cooks had just one hour to complete their masterclass

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before their chefs will leave them completely alone

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to recreate the exact same dish.

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So, you bring to the boil, then you allow it to simmer

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for approximately three minutes.

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This is the technical part.

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-That's important. You're burning off the alcohol, there.

-Yeah.

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Each chef has chosen a demanding recipe for their home cook

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in an attempt to showcase their skills and win the round.

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Yeah, that's what you need. Very important.

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On the Red Team, home cook Brendan

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will be attempting chef Mary Ann's dish

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of scallops and fresh crab lasagne, with a rich lobster veloute.

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Tell you what, you could get drunk on the smell.

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The key to this dish is perfect pasta...

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Now you see, that's really gone beautiful now.

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..and a well seasoned and balanced sauce.

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-Whoa!

-So, you set light to it. Why are you setting light to it?

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-Come on!

-I don't know. Come on.

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-Erm...

-Tell me.

-Well, you're burning off the alcohol.

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Exactly!

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Next, to chef Ryan and his home cook, Simon, on the Blue Team.

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Simon will be making spider steak with lobster, fennel,

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shiitake mushrooms purple potatoes and sea herbs,

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accompanied with a soy dressing.

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Ryan is a perfectionist when it comes to presentation,

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so paying attention to detail when plating up is key.

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Less is more sometimes,

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so, if you feel as though you have got too much lobster,

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don't go mad with it.

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-OK. Just use the best pieces, yeah?

-Yeah.

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On the Green Team, chef Nigel and his partner, Charlotte,

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will be making Nigel's dish of pig's cheeks,

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dock pudding and roasted fennel in a liquorice sauce.

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You could deem this to be a bit tricky, but it's not, really.

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For this dish, the pig's cheeks must be carefully cooked

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to ensure they are tender and succulent.

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-OK.

-Yeah.

-We've got the pork in.

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The pork went in at half past.

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-OK.

-So we're going to leave it as long as is humanly possible, OK?

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And, finally, on the Yellow Team,

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home cook Chris will attempt to make

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chef Atul's tandoori style chicken,

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served with a salad of almonds, heritage carrots and a yoghurt.

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Look at me. This is a very important part.

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-All right.

-You cut in two.

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-Not piercing it on this side.

-Yeah.

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Run the knife along there.

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The correct blend of spices is crucial to the success of this dish.

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This is the main thing for you.

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-Yeah.

-You cannot make a mistake on this one.

-Yeah, yeah.

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The chicken must be well marinated

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and cooked on its back, not the breast.

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-Get on with it, mate.

-Will do.

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So, our cooks will have just one hour

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to recreate their professional chef's dish.

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They'll have to do it completely on their own,

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whilst their mentors watch from the green room.

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Chefs, you do have a lifeline.

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If you see your partner heading for disaster, you can step in,

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but for just two minutes.

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Other than that, cooks, you're on your own.

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So, chefs, please, can you leave the kitchen?

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-OK. Off we go.

-Best of luck.

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-Good luck. Do well.

-Will do.

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So, our chefs take a seat backstage.

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The cooks are on their own, and the pressure is on.

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Can they recreate the incredibly high standards

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of Michelin-starred food, all under the watchful eye of their chefs?

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They'll be checking the home cooks' every move

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to see if they're following their instructions to the letter.

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Oh, not all at once!

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On the Red Team, Mary Ann's partner Brendan

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is already struggling with his pasta.

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It's not mixing as well as it should.

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I don't know why, that mixture looks awfully dry.

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And it's getting warm.

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I don't know whether he forgot to put the oil in, or what.

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The amount of blending I've done in the blender

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has started to cook the egg.

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Which is a no-no.

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On the Yellow Team, Atul's tandoori chicken

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needs as much time as possible to marinade in the spices,

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so Chris needs to work quickly if it's to be a success.

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You don't need the skin. Get rid of it.

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Throw it.

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Come on, don't mess about. Attend to your garlic.

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I'm really worried that he may not cook it properly,

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so I just want him to marinade it,

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because that's the essential part of the whole recipe.

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I've just put the chicken in the oven.

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I'm going to start the timer on that.

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It's essential that I get my chicken absolutely perfect.

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So I really need to keep an eye on the time.

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Just going to check my carrots and start with my dressing now.

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On the Green Team, the pressure's on for Nigel's partner, Charlotte,

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and it's full steam ahead.

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Was I not meant to do that?

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That's what you should do, what she has done.

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For the pig cheeks to be tender,

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it's essential that Charlotte cooks them for long enough,

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so timing is key.

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Charlotte, get your pigs' cheeks in!

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Still a bit to do, but...

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I'm on schedule.

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She needs to get that pan on the stove.

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On the Blue Team, Ryan's partner Simon

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has a lot of elements to juggle

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and working with just two hobs is posing a few problems.

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I'm just waiting for those to finish

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and then I can put the beef in the pan.

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I'm waiting for my potatoes to finish

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so I've got another ring, so I can start my beef.

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Come on. Don't vanish.

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Come show me what you're doing.

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With the pressure of making Atul's marinade,

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Chris has forgotten a vital cooking tip.

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He's kept the chicken on the breast

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when it should be resting on its back,

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to be honest, while cooking.

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That's a very fatal mistake.

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The chicken will not cook.

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I need to take my two minutes out now.

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So, Atul's the first chef to take his two minutes

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and go in to rescue Chris's chicken for the Yellow Team.

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Chris, you've got your chicken upside down.

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Ooh! You've got two minutes.

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-The chicken needs to rest...

-Right.

-on its back.

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And you forgot the oil, also, in the marinade.

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-Right.

-That needs to go in.

-OK.

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-Get going, get going.

-Yeah.

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The heat's been turned up in the kitchen.

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-It has.

-It certainly has!

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Brendan, that's enough!

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Meanwhile, for the Reds,

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having successfully rescued his pasta,

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Brendan wants to transfer his ingredients into a new pan

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which is concerning partner Mary Ann.

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Can I get another pan?

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I'm not sure what... I'm going to have to go through

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and find out what the hell he's done. Sorry. Got to.

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For some reason or other he's changing pans,

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and I don't understand why.

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Unable to see exactly what her partner is doing,

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Mary Ann has no choice but to use her two minutes

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to go in and check on Brendan's dish.

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-What happened, sweetheart?

-It was...

-Two minutes starts now.

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It was just catching. It was just starting to burn.

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Right. You want to heat up. Top end.

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-Brandy.

-Brandy's just about to go in there.

-Yeah.

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Did you remember your mace in your scallop mousse?

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-No.

-I did worry about that a bit.

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Two teaspoons. Get that in.

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Get them in. You'll do that on your own.

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-Don't forget the mint in there.

-Yes.

-I think you're on the right path.

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-Cool.

-Go, go.

-Time is up.

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-Good luck.

-Out you go.

-That just needs a minute, doesn't it?

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That's it.

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So, Chris is back on track,

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and over on the Blue Team things are ticking along nicely

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for Ryan's partner, Simon.

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Just following my instructions and ticking off my list.

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Don't forget your spinach.

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Nigel's worried his home cook, Charlotte,

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has forgotten a key ingredient,

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so he uses his two minutes to go in and get her spinach on.

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I need to go, I need to go.

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-Spinach.

-Oh, yeah, of course.

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-You're bang on track, just get your spinach in.

-Yeah.

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-OK? So get that in.

-OK, I'll do that now. Some hot water.

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Do you want to...?

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I'll get your bacon in.

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-Did you only put one tomato in?

-Oh...

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-Hello, mate. How are you getting on?

-Good, thank you.

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How... What...? Ryan hasn't been in yet,

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so you must be doing something right!

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No, I reckon he's saving it to save it at the end.

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So everything's going according to plan?

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Well, my plan. I don't know whether it's his plan!

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-We'll see.

-So do you think Ryan wants to come in and plate up?

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-Well, he might not want to come at all.

-Oh!

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-I don't know about that.

-I like your style.

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-We'll see.

-OK, I'll let you carry on.

-OK, thank you.

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Come on, turn your heat up.

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-It is up.

-No, it's not.

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No, 14 is top.

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-You need that to reduce your brandy down.

-Yeah.

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-OK.

-Lovely.

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And don't forget your tomato puree.

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-Right, Mary Ann.

-Yes?

-Time is up.

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-Leave the kitchen again, I'm afraid.

-Yes.

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Carry on, Brendan. You're doing fine.

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No worries. Thank you.

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Cooks, you have just ten minutes left.

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Come on. Have you got a timer on that?

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Yes, I've got a timer on this.

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Nigel, time's up. Out of the kitchen.

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-All right. Keep doing it.

-Cheers.

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Come on, you. Get out. THEY LAUGH

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Having watched Simon cook confidently all the way through,

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Chef Ryan wants to ensure the results are perfectly presented

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so goes in during the last few minutes.

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I've got to go in now to make sure it's all good.

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OK?

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-Right, how are we getting on?

-All right, Chef.

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-All good?

-Yeah.

-It's looking good back there.

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-Right, two minutes.

-Fantastic.

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You want to start thinking about getting your plate out.

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Get it all together. It's all looking good.

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-You've got your potatoes in.

-Just put them in, Chef.

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-Beef cooked nice?

-I think so, yeah.

-Yeah, perfect.

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Don't...

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Try to use the centre, because it's slightly overcooked, OK?

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Only use your centre bit.

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Don't forget your lime in your lobster.

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-That's essential, OK?

-OK.

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Beautiful. Absolutely stunning.

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-Hi, Charlotte.

-Hi.

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-How are we getting on?

-Good.

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Getting there. Yeah...

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I think I'm on track.

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It's hard to tell, really, because I've never cooked it before -

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it's hard to tell if I'm ahead, on time, behind.

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Nigel seemed pretty cool when he came in.

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Did it throw you a bit when he came in?

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I was like, "Oh, no! What have I done?"

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-No, he was happy with everything I was doing...

-Oh, good.

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So, that calmed me a bit.

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-Good.

-Thank you. Cheers.

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Go on, Charlotte.

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Go on.

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Only use one.

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-Only use one.

-One big one, cut into three, on three pieces of beef.

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-OK.

-Right, see you later.

-Cheers, Chef.

-Out you go.

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Thank you.

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One minute to go.

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What are you doing?!

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Take it out. Perfect.

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Right, get rid of your pan.

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If I bit my nails they'd be down to the quick by now.

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Stop wiping the plate!

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Ten, nine, eight,

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seven, six, five,

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four, three, two, one.

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That's it. Stop cooking.

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Step away from your plates.

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Well done.

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Well done.

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First to be judged is the Red Team.

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Mary Ann's dish is a scallop and fresh crab lasagne

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with a rich lobster veloute.

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This is Brendan's version - but will it impress the other chefs?

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-Very nice, Brendan.

-That looks lovely.

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It looks like an exact replica.

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-It does.

-OK. Go in.

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It's really nice. Very, very creamy.

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If I was to give any kind of critique,

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possibly a bit more acidity and possibly a bit more salt for me.

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Very good. It would go well with a nice piece of bread.

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-ATUL:

-Nice crusty bread.

-Yeah, it would.

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Yes, I agree.

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The mousse is lovely. I'd say a little bit more seasoning.

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I get a little hint of the... of acidity of the wrong sort.

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The sauce perhaps needed the wine reducing down a little bit more.

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But it's very rich, it's very moreish, very yummy, very good.

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Thank you.

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-ATUL:

-I thought all the elements of that plate were just amazing,

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to be honest. I loved the mousse.

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The lobster has been cooked perfectly.

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The sauce tastes really delicious.

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Some lovely comments there.

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Are you proud of him, Mary Ann?

0:14:450:14:47

-Of course I'm proud of him!

-Yeah.

0:14:470:14:48

Next is the Blue Team of Ryan and Simon.

0:14:510:14:54

Ryan's dish is spider steak and lobster with fennel,

0:14:540:14:58

shiitake mushrooms and sea herbs,

0:14:580:15:00

accompanied with purple potatoes and a soya dressing.

0:15:000:15:03

But how will Simon's version fare with the other chefs?

0:15:040:15:07

-Tuck in, guys.

-Fantastic presentation.

0:15:090:15:12

It's beautiful.

0:15:120:15:13

Tuck in... Can I bring it a little bit closer?

0:15:130:15:15

Really can't find any fault with it, because it is what it is -

0:15:250:15:28

apart from, perhaps, I'd like a little bit more sauce.

0:15:280:15:32

But I do love the soya coming through there

0:15:320:15:34

and how it works with the lobster and the meat. It's great.

0:15:340:15:38

-ATUL:

-The flavours from the sea to grass.

0:15:380:15:41

It's just amazing.

0:15:410:15:43

Beautiful transformation.

0:15:430:15:44

Beautifully cooked beef.

0:15:440:15:46

Congratulations. Really, really good.

0:15:460:15:48

I think it's visually stunning.

0:15:480:15:52

The flavours all work together incredibly well.

0:15:520:15:55

That is perfection on a plate.

0:15:550:15:57

-Wow! Simon, well done.

-Thank you very much.

0:15:580:16:01

Time for Nigel and Charlotte on the Green Team.

0:16:020:16:04

Nigel chose a dish of pig cheeks with dock pudding and roasted fennel

0:16:050:16:09

in a liquorice sauce.

0:16:090:16:10

This is Charlotte's version - but will it meet Nigel's high standards?

0:16:120:16:16

I want to try the sauce first.

0:16:190:16:20

I'm interested in this pudding, actually.

0:16:200:16:21

This is my kind of thing.

0:16:210:16:23

-I love this sort of stuff.

-Oh, yeah.

0:16:230:16:24

This sauce is beautiful.

0:16:240:16:26

-Did you enjoy cooking?

-Yeah.

-Oh, God, it's delicious!

0:16:260:16:29

It was so good.

0:16:290:16:30

Oh, that's beltingly full of flavour.

0:16:300:16:33

Pudding's lovely.

0:16:330:16:35

Excellent flavour. Excellent.

0:16:350:16:37

The liquorice is stunning, isn't it?

0:16:370:16:39

You can go really wrong with liquorice.

0:16:390:16:41

You can go over the top and all you can taste is liquorice -

0:16:410:16:43

but you've got that aniseed and then that liquorice just at the end.

0:16:430:16:47

I must confess the idea of liquorice like this

0:16:470:16:50

was beginning to bother me slightly until I tasted it.

0:16:500:16:54

But I think that is fab.

0:16:540:16:55

It does coat the mouth quite well.

0:16:550:16:57

Charlotte, this is very accomplished cooking.

0:16:570:16:59

-Well done.

-Thank you very much.

0:16:590:17:01

That means a lot to me.

0:17:010:17:02

- Has Nigel offered you a job yet? - No!

0:17:020:17:05

Early days yet. Early days.

0:17:050:17:07

And finally, it's the Yellows of Atul and Chris.

0:17:090:17:12

Atul's dish is a classic tandoori style chicken

0:17:120:17:15

with a heritage carrot and almond salad and a mint yoghurt.

0:17:150:17:19

This is Chris's interpretation of the dish -

0:17:190:17:22

but will it live up to his idol's expectations?

0:17:220:17:24

-Looks impressive.

-It does.

0:17:250:17:28

It looks very pretty.

0:17:280:17:29

That marinade is so inviting, isn't it?

0:17:290:17:31

-Mm.

-You just want to get stuck in.

0:17:310:17:33

So, shall we?!

0:17:330:17:34

Yes!

0:17:340:17:35

-Do you want me to turn the plate round?

-Yes, please.

0:17:360:17:39

Thank you very much, Nigel.

0:17:390:17:40

That's it. Just rip it off, Mary Ann.

0:17:400:17:42

Going to. Don't you worry.

0:17:420:17:45

Mm.

0:17:450:17:46

Very fresh, that. Very, very fresh.

0:17:480:17:51

Yes, that's absolutely beautiful.

0:17:530:17:55

I love the level of spice.

0:17:550:17:57

Very warming. But you got a lovely level of acidity on there.

0:17:570:18:00

-Which - is it lime?

-Yeah, we've got lime in the marinade.

0:18:000:18:04

Yeah, lime's lovely on there.

0:18:040:18:05

I love this style of food.

0:18:050:18:07

Chicken is perfect.

0:18:070:18:08

It just really works for me.

0:18:080:18:10

And with the sauce, it's uplifting. It's great.

0:18:100:18:14

Really good.

0:18:140:18:15

-This is just refreshing everything up, as well.

-That's right.

0:18:150:18:18

-It's really refreshing.

-Yeah. I love it.

0:18:180:18:20

-Thank you very much.

-I think it's delicious.

0:18:200:18:22

-Fantastic.

-I really do.

0:18:220:18:24

-I love the carrots.

-Yeah.

0:18:240:18:26

-I love that salad.

-Uh-huh. Thank you.

0:18:260:18:27

I love the watercress,

0:18:270:18:29

-and it's a nice counterpoint...

-Yeah.

-..to the chicken. So, yeah.

0:18:290:18:33

Fantastic. Thank you.

0:18:330:18:35

The four home cooks must now wait

0:18:370:18:38

while the chefs award a score out of ten for each dish.

0:18:380:18:42

These marks will be added together

0:18:430:18:45

to give a maximum possible score of 30 points for round one.

0:18:450:18:48

So, teams, you've completed your first challenge

0:18:510:18:54

and the scores are in.

0:18:540:18:56

Currently in fourth place...

0:18:570:19:00

it's Mary Ann and Brendan.

0:19:000:19:02

In third place...

0:19:030:19:06

it's Atul and Chris.

0:19:060:19:08

And currently in the lead...

0:19:090:19:11

..it's Nigel and Charlotte.

0:19:150:19:17

But it's still all to play for.

0:19:170:19:19

So, Nigel and Charlotte

0:19:200:19:22

are the ones to beat on 27,

0:19:220:19:24

and Mary Ann and Brendan

0:19:240:19:25

are trailing behind on 22 -

0:19:250:19:27

but there's just five points in it.

0:19:270:19:29

Everyone's fantastic cooks.

0:19:290:19:31

I just didn't expect to come first place.

0:19:310:19:34

-Yeah.

-It's just amazing, isn't it?

0:19:340:19:35

I expected to come first!

0:19:350:19:37

I bang on about seasoning all the time, and there's a reason for it.

0:19:400:19:44

And if we lost out because of a small lack of salt and lemon juice,

0:19:440:19:48

I could, quite frankly, right now, I could throttle you.

0:19:480:19:50

-OK.

-OK?

-OK.

0:19:500:19:51

-So let's not do it second time around.

-Sorry.

0:19:510:19:54

-It's all about you.

-Thanks, chef.

0:19:540:19:55

I'm not the home cook. I'll give you a few tips, but that's about it.

0:19:550:19:59

We haven't turned the heat on, let's put it this way.

0:19:590:20:01

Once we get going, I think we'll be unstoppable.

0:20:010:20:04

We'll get there.

0:20:040:20:06

Right, this is it.

0:20:060:20:08

The last chance for our professional chefs and their home cooks

0:20:080:20:11

to prove they have what it takes to be crowned this week's champions.

0:20:110:20:15

And this time they need to impress more than each other,

0:20:150:20:17

as they'll be cooking for culinary royalty - Pierre Koffmann.

0:20:170:20:21

What makes a great chef is first to be passionate and very hard work.

0:20:230:20:27

Pierre Koffmann has been at the heart of high-end cuisine

0:20:280:20:31

for 50 years.

0:20:310:20:33

Two trotter, one turbot, one cod, one steak.

0:20:330:20:37

His proteges, including Gordon Ramsay, Marco Pierre White,

0:20:370:20:41

Tom Kitchin, Jason Atherton and Tom Aikens,

0:20:410:20:43

have amassed more than 20 Michelin stars between them.

0:20:430:20:47

I was the head chef. They followed me and that's it, you know?

0:20:480:20:51

He's one of only a handful of chefs in the UK

0:20:520:20:55

to have been awarded three Michelin stars -

0:20:550:20:57

an accolade he upheld for a ground-breaking 15 years.

0:20:570:21:01

With such a wealth of respect and experience,

0:21:010:21:03

Pierre's expertise is second to none.

0:21:030:21:06

Hello? Hello?

0:21:060:21:08

I've got one ingredient I don't want to see in the kitchen - red chilli.

0:21:080:21:12

I'm completely against red chilli.

0:21:120:21:15

Should be ready by now.

0:21:150:21:16

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

0:21:170:21:20

Thank you.

0:21:200:21:21

Now, as our teams will be cooking just for you,

0:21:210:21:23

we've asked you to choose two key ingredients.

0:21:230:21:27

Can you please reveal what those ingredients are?

0:21:270:21:29

The first of the ingredients will be a potato.

0:21:290:21:32

It is a wide choice of potatoes.

0:21:320:21:34

-It will be up to them to decide the one they want to use.

-OK.

0:21:340:21:37

And the second one will be different but it will be a rabbit.

0:21:370:21:42

-Mm!

-Yeah.

0:21:420:21:44

The only advice I've got to give for the rabbit

0:21:440:21:46

is do not do rabbit a la moutarde

0:21:460:21:48

because they will never beat my mother!

0:21:480:21:50

LAUGHTER

0:21:500:21:52

OK, teams. You have one hour

0:21:520:21:54

to prepare a mouthwatering menu for Pierre.

0:21:540:21:57

Your time...

0:21:570:21:59

starts now.

0:21:590:22:00

At the start of the challenge the teams have five minutes together

0:22:060:22:09

-to plan their menu.

-Lemon, lime.

0:22:090:22:11

What else do you want, boy?

0:22:110:22:14

You want everything, do you?

0:22:140:22:15

To make their two courses,

0:22:150:22:17

they can choose as much food from the larder as they wish -

0:22:170:22:20

but they must include Pierre's two key ingredients.

0:22:200:22:23

So, we've got...Jersey.

0:22:230:22:25

I tell you what, we're going to put asparagus with the starter...

0:22:250:22:29

-OK, so how...

-And then...

0:22:290:22:30

That needs - the fennel needs peeling.

0:22:300:22:32

No, the fennel doesn't need peeling.

0:22:320:22:34

So, you can imagine all these potatoes everywhere. Fantastic.

0:22:340:22:37

-Yeah.

-Then you've got your asparagus and your little sauce vierge on top.

0:22:370:22:40

-Wicked. Perfect.

-Beautiful.

0:22:400:22:41

-And seal it on top...

-Yeah.

0:22:410:22:43

..and put it in the oven, yeah?

0:22:430:22:45

So you need 15 minutes for that.

0:22:450:22:47

-12 to 15 minutes.

-Right, home cooks, it's time to leave the kitchen.

0:22:470:22:51

The professional chefs will have a strict 15 minutes

0:22:530:22:56

to prep the dishes alone

0:22:560:22:57

whilst their cooks watch and gather their thoughts in the back room.

0:22:570:23:00

-CHARLOTTE:

-Have you ever cooked rabbit before?

0:23:000:23:03

-No.

-Nor have I.

0:23:030:23:04

Once their time is up,

0:23:040:23:06

the chefs must leave the kitchen

0:23:060:23:07

and hand complete control over to their home cooks.

0:23:070:23:10

Mary Ann and Brendan know they need to pull off something special

0:23:170:23:20

to move up from the bottom of the leaderboard.

0:23:200:23:22

We're starting with gnocchi,

0:23:220:23:25

and, for the main, we're doing a bread-crusted saddle of rabbit

0:23:250:23:30

in a...reducing the sauce,

0:23:300:23:33

not 100% sure what Mary Ann called it.

0:23:330:23:36

It's very rustic.

0:23:360:23:37

Despite taking the rustic approach,

0:23:390:23:41

Mary Ann knows Brendan will have lots to do to pull off this dish,

0:23:410:23:44

so she goes full steam ahead to get as much done for her team-mate.

0:23:440:23:47

This is intense.

0:23:510:23:52

The Blue Team, Ryan and Simon, are currently in second place,

0:23:550:23:58

trailing behind the Greens by just one point.

0:23:580:24:01

We making a potato salad

0:24:010:24:03

and then we're doing rabbit with a sauce

0:24:030:24:06

and some potatoes and leeks, and... Yeah, I'm not giving it all away!

0:24:060:24:11

He said I've got to freestyle.

0:24:130:24:15

So, we'll see!

0:24:150:24:17

The Green Team of Nigel and Charlotte

0:24:190:24:20

are currently top of the leaderboard -

0:24:200:24:22

but what's the plan to hold on to first place?

0:24:220:24:24

So, today we're going to do, for starters,

0:24:260:24:29

mashed potato with some asparagus,

0:24:290:24:32

a black pudding crumb

0:24:320:24:34

and then for main we're going to do a rabbit loin wrapped in bacon

0:24:340:24:39

with a sauce and just some radishes, as well,

0:24:390:24:43

just you dress it, so it's exciting.

0:24:430:24:46

I'm definitely feeling it now,

0:24:470:24:49

and I definitely need to up my game to make sure I can do my best.

0:24:490:24:54

Come on, come on, move.

0:24:540:24:56

The Yellow Team of Atul and Chris are currently in third place,

0:24:580:25:01

but there's only two points between them and the current leaders.

0:25:010:25:05

We're going to be making potato cakes with a tomato chutney

0:25:050:25:08

and a salad for the starter,

0:25:080:25:09

and for the main course we're doing a rabbit biryani.

0:25:090:25:12

We're going to serve that with a raita.

0:25:120:25:14

So, despite Pierre's dislike of chilli,

0:25:140:25:16

the Yellows are taking a gamble with a spicy dish.

0:25:160:25:19

I mean, obviously there's a lot of pressure here,

0:25:190:25:21

and the nerves are there,

0:25:210:25:22

so we've got a game plan, we just need to stick to it.

0:25:220:25:25

OK, chefs you have one more minute before the home cooks return.

0:25:260:25:31

One minute to go.

0:25:310:25:33

The professional chefs have never worked so hard

0:25:400:25:42

to make their 15 minutes prep time count.

0:25:420:25:44

When time's up, the chefs will have a strict handover period

0:25:460:25:49

in which to tell their cooks what still needs to be done.

0:25:490:25:52

It is crucial the cooks play close attention,

0:25:520:25:54

because for the remaining 45 minutes they're completely on their own.

0:25:540:25:58

Five, four, three, two, one.

0:25:590:26:04

Right, bring in the home cooks.

0:26:040:26:06

Teams, you have two minutes.

0:26:110:26:14

-No, that's fine.

-Radishes, you've still got to do.

0:26:140:26:16

-Black pudding and crumb you've still got to do.

-Yeah.

0:26:160:26:18

So get that warming up by the time I get back, OK?

0:26:180:26:20

-As soon as they float, take them out.

-Yes.

0:26:200:26:23

-Don't worry about the garlic, garlic I am done with.

-Yeah.

0:26:230:26:25

Oh, God, what's happened to this?

0:26:250:26:27

Oh, God, it's rock-hard.

0:26:270:26:29

We're going to be in trouble.

0:26:290:26:30

Could you give it another ten minutes or so?

0:26:300:26:32

Don't write anything down, just instinct.

0:26:320:26:34

So as soon as the potatoes are done, get the rice on.

0:26:340:26:37

Right, that's it.

0:26:370:26:38

Time's up. Professional chefs, please leave the kitchen.

0:26:380:26:41

It's time to get out.

0:26:410:26:44

Cheers.

0:26:440:26:45

-And season, season, season checking.

-Thank you.

0:26:450:26:48

-Come on, Nigel.

-Eight minutes on the rabbit.

0:26:480:26:50

-12.

-12 minutes.

0:26:500:26:52

-12.

-12 minutes, OK.

0:26:520:26:53

That way.

0:26:530:26:54

The chefs will be allowed to return to the kitchen

0:26:540:26:56

for the final minutes of the round to finish and plate up,

0:26:560:26:59

but until then all they can do is watch.

0:26:590:27:02

That 15 minutes was really pressured, wasn't it?

0:27:070:27:09

Yeah, very pressured.

0:27:090:27:11

-MARY ANN:

-I've never known time fly so fast in all my life.

0:27:110:27:13

I thought I'd only had five.

0:27:130:27:14

-ATUL:

-It felt like I was getting my first trade test.

-Yeah!

0:27:140:27:17

Mary Ann's partner, Brendan, starts the huge task

0:27:190:27:22

of making gnocchi for the very first time -

0:27:220:27:24

and she's definitely pushing him out of his comfort zone.

0:27:240:27:28

I am nervous.

0:27:300:27:31

I haven't done any of these before.

0:27:320:27:34

More!

0:27:340:27:35

Come on...!

0:27:360:27:38

Ow!

0:27:400:27:42

On the Blue Team, Ryan's partner Simon

0:27:430:27:45

is getting ahead with his sauce vierge.

0:27:450:27:47

I think he's all good.

0:27:470:27:48

As long as he don't expect me

0:27:480:27:50

to do everything in two minutes at the end!

0:27:500:27:52

It's coriander, we used it the other day in our sauce vierge

0:27:530:27:55

but he didn't say to put it in,

0:27:550:27:57

so I'll leave it out and if he wants it in,

0:27:570:27:58

he'll put it in afterwards.

0:27:580:27:59

The pressure is certainly on for current leaders

0:27:590:28:02

Nigel and his home cook, Charlotte,

0:28:020:28:04

who needs to hold her nerve and remain focused.

0:28:040:28:07

I've lost where I am. I'm just a bit puzzled.

0:28:070:28:10

There's just so much to do.

0:28:100:28:12

It's just trying to remember everything at the moment.

0:28:120:28:15

Nerve-racking, isn't it? It's nerve-racking.

0:28:150:28:17

Right, what I need Charlotte to do now is to put the water pan on.

0:28:180:28:21

Come on, Charlotte.

0:28:210:28:23

Just remembered - radishes!

0:28:230:28:25

However, Atul's partner, Chris, on the Yellows,

0:28:260:28:28

is hoping he has everything in hand.

0:28:280:28:30

I've got the curry actually cooking,

0:28:300:28:32

the potatoes are on for the potato cakes.

0:28:320:28:34

So I've got a lot on my plate, essentially.

0:28:340:28:37

He keeps adding salt, salt, salt.

0:28:370:28:39

But Atul's not so convinced.

0:28:390:28:42

OK, remove the chutney away.

0:28:420:28:44

It's done.

0:28:440:28:45

With perfect timing,

0:28:450:28:46

Judge Pierre decides to catch up with the cooks in the kitchen.

0:28:460:28:50

First it's Ryan's partner, Simon.

0:28:510:28:53

-How is it going there?

-I'm a bit of a mess, Chef, but I'm OK.

0:28:530:28:55

He didn't give you too much work to do?

0:28:550:28:57

No, he got me a really good start,

0:28:570:28:59

-so, fingers crossed, I can do what he wants me to do.

-Yeah.

0:28:590:29:02

Having told his partner to use his instinct, Ryan is now a little edgy.

0:29:020:29:07

Yeah, fingers crossed - but sitting here, and you're thinking

0:29:070:29:10

"Ooh, this is a little bit difficult!"

0:29:100:29:12

Next for Pierre is Mary Ann's partner Brendan,

0:29:130:29:16

who has managed to make his gnocchi despite its unusual appearance.

0:29:160:29:19

-Good afternoon, chef.

-How are you?

0:29:200:29:22

Everything is fine. Well done.

0:29:220:29:23

Your gnocchi look beautiful.

0:29:230:29:25

Their...shape is not my...

0:29:250:29:28

No, it's good. It's different from the classical,

0:29:280:29:31

but it looks nice on the plate.

0:29:310:29:33

It will do fantastic, yes.

0:29:330:29:35

So, Pierre is happy, but Mary Ann is starting to worry

0:29:350:29:38

about Brendan's workload.

0:29:380:29:40

I'm not quite sure whether I'd given Brendan too much to do or not.

0:29:400:29:44

-Carry on.

-Thank you very much.

0:29:440:29:45

Like a cat on a hot tin roof when it comes to cooking

0:29:450:29:47

for somebody like Pierre Koffmann.

0:29:470:29:50

He's way out of my stratosphere -

0:29:500:29:52

but I'm hoping that between us we can present a decent dish.

0:29:520:29:55

Next are current leaders Nigel and Charlotte.

0:29:560:29:59

-Hello.

-Hi, Charlotte.

0:29:590:30:01

It looks good, your rabbit. Your sauce looks perfect.

0:30:010:30:04

-Oh, thank you.

-You can do that at home quite easily.

0:30:040:30:07

-Obviously!

-For your family.

0:30:070:30:09

Always, always.

0:30:090:30:11

-Yes. So...

-Carry on.

-Thank you.

0:30:110:30:14

So, despite having to live up to Nigel's high standards,

0:30:140:30:18

Charlotte still has a smile on her face.

0:30:180:30:20

It's manic, this, isn't it?

0:30:200:30:22

The last sort of 15 minutes are crucial,

0:30:220:30:25

so if she keeps it together, I'm pretty confident we'll get

0:30:250:30:30

95% to... you know, we'll get there.

0:30:300:30:33

It's a tough one for her, but we'll get there.

0:30:330:30:36

And, finally, Pierre checks in with the Yellows of Atul and Chris.

0:30:360:30:40

-Hi, Chris.

-How you doing?

0:30:400:30:42

Your favourite, favourite dish?

0:30:420:30:44

Your favourite type of cooking?

0:30:440:30:45

Indian food, yeah. Yeah, that's right.

0:30:450:30:47

I think you're doing a good job there.

0:30:480:30:50

-Thank you very much.

-It looks very beautiful.

0:30:500:30:52

-Thank you.

-Thanks. Carry on.

0:30:520:30:55

As a mentor, I'm just putting pressure, looking at the screens,

0:30:550:30:59

but I want him to do well. That's the only reason.

0:30:590:31:02

-So, let's start with Mary Ann and Brendan.

-Yeah.

0:31:030:31:07

They're making gnocchi.

0:31:070:31:08

Gnocchi is something so hard to make.

0:31:080:31:11

Gnocchi is so simple, yet so hard.

0:31:110:31:14

If it is good, I will be surprised.

0:31:140:31:16

OK.

0:31:160:31:17

Now, I have a reputation for breaking potato ricers.

0:31:170:31:20

-So, let's talk about Ryan and Simon.

-Yeah.

0:31:220:31:24

Ryan spent many years in France.

0:31:240:31:26

You can see when he works, he's got the French technique of breaking the

0:31:260:31:30

muscle of the rabbit, and so on, but I think the young boy,

0:31:300:31:33

maybe hasn't got the same technique, so we'll see the end product.

0:31:330:31:36

OK. That's fine enough for me.

0:31:380:31:41

So, Atul and Chris.

0:31:420:31:44

To be honest, I don't really enjoy Indian food because

0:31:440:31:49

I don't like chilli, but his dish, when you passed there,

0:31:490:31:53

his dish smelled beautiful.

0:31:530:31:54

-It smells lovely.

-Yeah.

0:31:540:31:56

'With Pierre's dislike of spicy food,

0:31:560:31:58

'Atul and Chris have got their work cut out to try and impress him.'

0:31:580:32:01

So, Nigel and Charlotte.

0:32:020:32:04

Well, same again there.

0:32:040:32:05

En croute is maybe flaky. I suppose that will be a problem there.

0:32:050:32:11

Not flaky enough, I suppose.

0:32:110:32:12

-Right, OK.

-It will be a bit hard.

0:32:120:32:14

We'll see, but the proof is in the pudding so we'll see what is inside.

0:32:140:32:18

Of course. Oh, it's very exciting.

0:32:180:32:21

Yeah.

0:32:210:32:22

Right, cooks, you have two minutes until your chefs come back in.

0:32:250:32:29

Two minutes to go.

0:32:290:32:31

No, don't, leave it.

0:32:310:32:33

Working at speed,

0:32:330:32:34

Chris makes the error of cutting down his pastry too early,

0:32:340:32:37

which means, once risen, the pastry lid could be too small.

0:32:370:32:41

I think watching my son get beaten up in a rugby match was easier!

0:32:410:32:45

Meanwhile, Ryan's worried team-mate Simon's not working fast enough.

0:32:470:32:51

He's spending like ten minutes chopping bloody garlic.

0:32:510:32:53

Come on.

0:32:530:32:55

I can't watch this.

0:32:590:33:00

On the Reds, Mary Ann watches in horror as Brendan

0:33:010:33:04

takes an unconventional approach to cooking his carrots.

0:33:040:33:07

And over on the Greens,

0:33:070:33:09

Charlotte makes a mistake with Nigel's black pudding crumb.

0:33:090:33:12

No, why are you doing that?

0:33:120:33:14

-You've done a black pudding crumb?

-Yeah.

0:33:140:33:16

Why is she putting it in the...?

0:33:160:33:18

-It's going to be a black pudding flour!

-Powder!

0:33:180:33:22

Let's bring the chefs back in.

0:33:220:33:24

Start getting it plated up.

0:33:280:33:30

-All right, sorry, chef.

-Right, chefs, you have three minutes.

0:33:300:33:33

Three minutes.

0:33:330:33:35

Get the carrots into the sauce.

0:33:360:33:39

No. I have had them in the sauce.

0:33:390:33:42

-I know you have.

-Which was stupid of me, because they didn't cook.

0:33:420:33:45

Not necessarily.

0:33:450:33:46

Have you got leeks? Leeks, leeks, leeks.

0:33:460:33:48

Yes, they're in here.

0:33:480:33:49

You shouldn't have cut the crust.

0:33:490:33:50

Leave it, always. Once it's baked, then you cut it.

0:33:500:33:52

-Yeah, yeah, yeah.

-It looks nice. What's done is done.

0:33:520:33:55

Yeah, yeah.

0:33:550:33:56

OK, get that jus over. Let's taste it. Taste, taste, taste.

0:33:560:33:59

Ten, nine, eight...

0:33:590:34:02

-Get the rabbit.

-..seven, six, five, four, three, two,

0:34:020:34:09

one. That's it, stop cooking.

0:34:090:34:13

Well done.

0:34:130:34:14

Step away from your plates.

0:34:160:34:18

Well done, Charlotte. You did brilliantly.

0:34:180:34:20

Whatever happens, you did brilliantly.

0:34:200:34:23

Sorry, it looks like a dog's dinner.

0:34:230:34:25

After challenge one,

0:34:270:34:28

Mary Ann and Brendan were in fourth place on 22 points,

0:34:280:34:31

and Nigel and Charlotte were at the top on 27.

0:34:310:34:34

But with only five points between first and last place,

0:34:340:34:38

Pierre's scores for challenge two could make all the difference.

0:34:380:34:42

First to be judged are Mary Ann and Brendan.

0:34:430:34:46

They've made a starter of gnocchi with a sage and brown butter,

0:34:460:34:49

followed by a herb-crusted saddle of rabbit with French style lettuce,

0:34:490:34:53

peas, and baby carrots.

0:34:530:34:55

How was the challenge for you both?

0:34:570:35:00

It was tough. I've never made gnocchi before.

0:35:000:35:02

-Did you enjoy it?

-Listen, could I do anything other than enjoy it?

0:35:020:35:06

-Aww!

-That's good.

0:35:060:35:09

-Talk about buttering up.

-No, no, no, no.

0:35:090:35:11

It looks very nice.

0:35:110:35:12

-So, we'll see the taste now.

-Yes.

0:35:130:35:15

Very good. I was a bit scared about the gnocchi.

0:35:200:35:23

-So was I.

-Yeah.

0:35:230:35:25

-They're done quite well.

-They're actually better than mine!

0:35:270:35:31

-There you go.

-You've done very well, yeah.

0:35:310:35:33

Thank you very much.

0:35:330:35:35

The rabbit is nicely cooked.

0:35:430:35:45

There's no problem with that.

0:35:450:35:47

Your sauce is nice, the jus.

0:35:470:35:49

Everything is nice on the dish. Yes.

0:35:540:35:56

Oh, these are so good.

0:35:580:35:59

-Absolutely beautiful.

-Oh, wow.

0:35:590:36:02

See what I mean about light? So, there you are,

0:36:040:36:06

-you taught me something today. Not too much flour.

-OK.

0:36:060:36:09

Gnocchi was not too bad.

0:36:100:36:13

I was surprised with the gnocchi.

0:36:140:36:16

I was going like that for the gnocchi, but it was good.

0:36:160:36:19

-Yeah.

-Nice gnocchi, he did very well.

0:36:190:36:21

-Yeah.

-Yeah.

0:36:210:36:23

Next into the tasting room are Atul and Chris,

0:36:230:36:25

currently sitting in third place.

0:36:250:36:27

They've made cumin potato cakes with a tomato chutney and a green salad,

0:36:270:36:32

and for the main course, they've made a rabbit biryani,

0:36:320:36:34

with an onion raita.

0:36:340:36:36

How was the challenge for you both?

0:36:380:36:40

It was difficult, but it was fun, to be honest, and I believed in him.

0:36:400:36:45

-We had a plan...

-And stuck to it.

0:36:450:36:46

..of what we wanted to do, and we stuck to it.

0:36:460:36:49

-Lovely.

-OK, so, we'll taste it.

-Please.

0:36:490:36:52

It is very nice.

0:36:580:36:59

I like the chutney. I was a bit scared at the beginning,

0:36:590:37:03

if you had used too much chilli, you know...

0:37:030:37:05

-It is not good for me.

-Chef, the moment I saw you,

0:37:060:37:08

-I threw the chilli away!

-ALL LAUGH

0:37:080:37:10

It's very nice.

0:37:100:37:12

No comments, you know, is a good sign.

0:37:230:37:26

-Yeah, yeah, you've gone for a second mouthful.

-Yeah.

0:37:260:37:29

It's a very nice dish.

0:37:310:37:32

I think I will take the leftovers home for tonight!

0:37:320:37:35

Wow!

0:37:350:37:36

Brilliant. Well done, both of you.

0:37:380:37:40

-Thank you.

-Thank you so much.

0:37:400:37:41

-Really happy with that.

-Yeah, I think sitting there,

0:37:430:37:45

it became a bit dry, but, actually, it's nice.

0:37:450:37:47

Yeah, very nice.

0:37:470:37:48

I was a bit scared if he was

0:37:480:37:51

using too much red chilli, but he didn't use it at all.

0:37:510:37:54

No, it was very mild.

0:37:540:37:55

You got the spice, beautiful spice.

0:37:550:37:58

-I really enjoyed the dish.

-Yeah.

0:37:580:38:01

I know Chris will be over the moon, because Atul is his hero.

0:38:010:38:05

He's been smiling nonstop.

0:38:050:38:07

The rabbit was properly cooked, the presentation was very nice,

0:38:070:38:10

appetising presentation. It was nice.

0:38:100:38:12

Time for Ryan and Simon,

0:38:120:38:14

who are currently in second position on the scoreboard.

0:38:140:38:16

They've made a starter of potato salad with pickled carrot,

0:38:170:38:21

asparagus, and a sauce vierge, and for their main,

0:38:210:38:24

rabbit loin with bacon, black pudding, radishes, peas, and leeks.

0:38:240:38:29

-There we go.

-There you go.

0:38:290:38:31

Fantastic.

0:38:310:38:32

How was the challenge for you both?

0:38:320:38:34

-Tough, weren't it?

-Yeah, there was a lot to do in a short time.

0:38:340:38:38

-Yeah, and he chose quite difficult dishes, too.

-Exactly.

0:38:380:38:41

OK. Here we go.

0:38:420:38:44

-Looks very pretty.

-Yeah, the plates look beautiful.

0:38:460:38:51

Asparagus are very, very well cooked, yeah.

0:38:580:39:00

It is a very nice salad.

0:39:020:39:04

Your dish looks beautiful.

0:39:080:39:10

I would have added maybe a bit more sauce.

0:39:140:39:17

The sauce is a bit washy-washy.

0:39:170:39:19

But the taste is good.

0:39:200:39:21

-Thank you very much.

-Thank you very much.

0:39:210:39:24

You can't go wrong with these potatoes.

0:39:240:39:26

No, they're really gorgeous.

0:39:260:39:28

And the asparagus is nice.

0:39:280:39:29

That asparagus is cooked perfect.

0:39:290:39:31

I didn't show you how to cook asparagus, you knew that.

0:39:310:39:34

The rabbit was nice, but it needed a bit more sauce on

0:39:340:39:36

the rabbit to make it, you know, you need a bit of jus with rabbit.

0:39:360:39:39

Yeah. The rabbit was cooked lovely, though.

0:39:390:39:41

-It was very tender.

-Yeah, maybe slightly overcooked, a touch,

0:39:410:39:45

but he's a young boy, and you cannot be too hard on him.

0:39:450:39:49

-No.

-He's done very well.

-Very well.

0:39:490:39:52

And, finally, the current leaders, Nigel and Charlotte,

0:39:530:39:55

have made a starter of chive mash topped with a black pudding crumb,

0:39:550:39:59

and served with asparagus. For their main course,

0:39:590:40:02

they've made rabbit en croute, rabbit livers, spinach, bacon,

0:40:020:40:06

and baby leeks, served in a sherry sauce.

0:40:060:40:09

There you go.

0:40:090:40:10

Wonderful. How did you find the challenge?

0:40:100:40:13

-Challenging!

-Yeah!

0:40:130:40:16

Well, you've done very well.

0:40:160:40:17

I appreciate you used a different part of the rabbit,

0:40:170:40:20

the liver or the kidneys.

0:40:200:40:22

-It looks nice.

-Very good.

0:40:220:40:24

I hope it will taste as good as it looks.

0:40:240:40:27

Who knows? Only you will tell.

0:40:270:40:29

That is nice. I like the black pudding contrasted with...

0:40:360:40:40

With the mash. The mash is nice.

0:40:410:40:43

-The rabbit is very moist. It is nice.

-Thank you very much.

0:40:560:41:00

Well done.

0:41:000:41:02

-How is it?

-It's beautiful.

-Is it all right?

0:41:030:41:05

-It's really nice.

-Even if you say so yourself!

0:41:050:41:08

-Exactly!

-The best rabbit of the...

0:41:080:41:10

-Yeah, it was delicious.

-The best rabbit.

-And the liver,

0:41:100:41:13

-as well, was very tasty.

-Yeah.

-And the mash was delicious.

0:41:130:41:17

The mash was good. But it's a mash at the end, you know?

0:41:170:41:20

Yeah.

0:41:200:41:21

Pierre must now give each dish a mark out of 30.

0:41:220:41:25

These points will be added to the scores from challenge one,

0:41:250:41:28

giving a total score out of a possible 60 points.

0:41:280:41:32

And are you impressed with today?

0:41:320:41:34

Yes, it was four different types of cooking.

0:41:340:41:36

It was interesting. We went from family orientated food

0:41:370:41:40

to Indian food and more star Michelin food, or something,

0:41:400:41:45

so all different, some better than others, but all nice, yes.

0:41:450:41:50

-OK.

-They've done very well.

0:41:500:41:52

-Well, let's go and reveal the results.

-Yeah.

0:41:520:41:55

I'd just like to say, firstly, a massive well done to all of you.

0:41:570:42:01

It's been a fantastic week, and I know, cooks,

0:42:010:42:04

your chefs are extremely proud of you.

0:42:040:42:07

The scores are in. Unfortunately, there can only be one winner,

0:42:070:42:11

and I'm now going to reveal the results.

0:42:110:42:13

In fourth place, with 40 points,

0:42:160:42:19

it's Mary Ann and Brendan.

0:42:190:42:21

We have a joint second place with two teams on 49 points,

0:42:210:42:27

but the winners, with 53 points, are...

0:42:270:42:31

-..Atul and Chris.

-Yes!

0:42:340:42:37

I am over the moon.

0:42:410:42:43

-Yeah.

-Absolutely over the moon.

0:42:430:42:46

You nailed it.

0:42:460:42:47

-Thank you so much.

-You absolutely nailed it.

0:42:470:42:49

-Yeah.

-Look, I'm ready for party!

0:42:490:42:51

-Cheers.

-Cheers.

0:42:540:42:55

So, this week's champions are Atul and Chris.

0:42:550:42:57

A huge congratulations to them.

0:42:570:42:59

We'll see you next time.

0:42:590:43:01

-Cheers.

-Cheers.

0:43:010:43:02

Professional chefs Nigel Haworth, Atul Kochhar, Ryan Simpson and Mary Ann Gilchrist pair up with their chosen home cook partners and go head to head in the ultimate pro-am cooking competition. And to pile on the pressure, culinary royalty in the form of three-star Michelin chef Pierre Koffmann will judge their final dishes. Only one duo will reign supreme and claim the title of Yes Chef Champions. Hosted by Sheree Murphy.


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