0:00:01 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:07 > 0:00:09For the first time ever,
0:00:09 > 0:00:12amateur home cooks will be paired with the best in the business for
0:00:12 > 0:00:15the cooking experience of a lifetime.
0:00:15 > 0:00:17Let me back in there!
0:00:18 > 0:00:20Each day, a different Michelin starred chef
0:00:20 > 0:00:24will choose their perfect partner from four talented home cooks.
0:00:24 > 0:00:26You've made it very difficult for me
0:00:26 > 0:00:27because you were pretty much faultless.
0:00:27 > 0:00:29Then, in the Friday final,
0:00:29 > 0:00:34all four pairs will go head-to-head to cook for culinary royalty,
0:00:34 > 0:00:35Pierre Koffmann.
0:00:35 > 0:00:40What I look for, for a perfect dish, is to keep it simple and tasty.
0:00:40 > 0:00:44The professional chefs' reputations are on the line.
0:00:44 > 0:00:46Bring the home cooks in!
0:00:46 > 0:00:50But will the amateur home cooks live up to their expectations?
0:00:51 > 0:00:53And who will win?
0:00:53 > 0:00:55This is Yes Chef.
0:00:57 > 0:00:59Hello and welcome to Yes Chef.
0:00:59 > 0:01:02Let's see who's cooking in the kitchen today.
0:01:03 > 0:01:08Andrew Garner is a digital media director from Cheshire.
0:01:08 > 0:01:10My best dish is by far a curry.
0:01:10 > 0:01:13Arty, farty stuff, not that keen on.
0:01:13 > 0:01:16Really like proper food.
0:01:16 > 0:01:18That's nice.
0:01:18 > 0:01:22Sarah McNabb is a transformation manager from Manchester.
0:01:22 > 0:01:24My strengths in the kitchen are planning my meals
0:01:24 > 0:01:26and making them really tasty.
0:01:26 > 0:01:28It needs just a bit of seasoning.
0:01:28 > 0:01:30I'm just going to try and make it
0:01:30 > 0:01:33how I would like to eat it if I was in a restaurant.
0:01:33 > 0:01:36Pat Cannings is a retired nursery nurse from Leeds.
0:01:36 > 0:01:39I think presentation of food is one of the main things because if it
0:01:39 > 0:01:42doesn't look nice, no-one's going to eat it.
0:01:42 > 0:01:45I'm just here to have a good day and hopefully things will go well.
0:01:45 > 0:01:49And finally, Euginio Reyes is a translator from London.
0:01:50 > 0:01:54I'm really excited about getting to see how the Michelin starred chef
0:01:54 > 0:01:56works and hopefully learning a few things.
0:01:58 > 0:02:01I'm really going to try my best to win this.
0:02:01 > 0:02:03So, our cooks are at the ready.
0:02:03 > 0:02:05Now it's time to meet today's chef.
0:02:05 > 0:02:07It's Nathan Outlaw.
0:02:07 > 0:02:11Today's chef is undoubtedly the king of the Cornish coast.
0:02:12 > 0:02:16Nathan Outlaw is the mastermind behind three phenomenal restaurants,
0:02:16 > 0:02:21which between them have amassed an incredible four Michelin stars.
0:02:21 > 0:02:24My style of cooking is a simple, British style of cooking.
0:02:24 > 0:02:28Seafood, obviously, and the ingredients have got to be the best.
0:02:28 > 0:02:31Lauded for his skilful handling of British seafood,
0:02:31 > 0:02:32and famed for his fish-only menus,
0:02:32 > 0:02:36he trained under the watchful eye of the legendary Rick Stein
0:02:36 > 0:02:39and knows exactly what it takes to become a great chef.
0:02:39 > 0:02:41The home cooks have got to be confident,
0:02:41 > 0:02:44eager to learn and cook lovely food.
0:02:44 > 0:02:46Also, I want to see them tasting the food.
0:02:46 > 0:02:49No tasting - it's not good for me.
0:02:49 > 0:02:50This is a competition,
0:02:50 > 0:02:53and I wouldn't be in it if I didn't want to win it.
0:02:53 > 0:02:55Welcome to the show, Nathan.
0:02:55 > 0:02:57It's an absolute pleasure to have you here.
0:02:57 > 0:02:58Our four home cooks are going to be
0:02:58 > 0:03:00doing everything they can to impress you today,
0:03:00 > 0:03:03in the hope that you'll pick one of them to be your partner in the
0:03:03 > 0:03:05Friday final. What are you going to be looking for?
0:03:05 > 0:03:09For me, it's all about ingredients, so I want to see an understanding of
0:03:09 > 0:03:12some ingredients but I also want to see that they're confident, because
0:03:12 > 0:03:14confidence is a big thing, especially in a competition.
0:03:14 > 0:03:16But the most important thing is to be happy,
0:03:16 > 0:03:18because, if you've got happy cooking, you've got good cooking.
0:03:18 > 0:03:22Let's get on with it, then. This is round one, dish of the day.
0:03:22 > 0:03:26Now, home cooks, you're going to be making the one dish that you believe
0:03:26 > 0:03:28will set you apart from the rest.
0:03:28 > 0:03:31Now you need to make it count, because, after this round,
0:03:31 > 0:03:33one of you will be going home.
0:03:33 > 0:03:36You have just 45 minutes to make this dish.
0:03:36 > 0:03:38So, Chef, it's over to you.
0:03:38 > 0:03:40Well, everyone happy?
0:03:40 > 0:03:41ALL: Yes, Chef!
0:03:41 > 0:03:43So, our cooks are off.
0:03:43 > 0:03:45I'm getting my potatoes on,
0:03:45 > 0:03:48which is the thing that will take the longest.
0:03:48 > 0:03:50And with someone destined to leave at the end of this round,
0:03:50 > 0:03:55they are going all-out to impress Nathan with their dish of the day.
0:03:55 > 0:03:59But with only 45 minutes on the clock, it's not all plain sailing.
0:03:59 > 0:04:01I'm feeling very nervous,
0:04:01 > 0:04:03as though everyone in the world is watching me.
0:04:03 > 0:04:07I didn't think I'd be as shaky as this.
0:04:07 > 0:04:09Hi, Andy. Hiya.
0:04:09 > 0:04:11What's been happening with these limes?
0:04:11 > 0:04:13I keep dropping them. Is it the nerves?
0:04:13 > 0:04:17I think it is, yeah. I didn't think I'd be shaking this much. Oh!
0:04:17 > 0:04:19Tell us what you're making. Salmon curry.
0:04:19 > 0:04:24Oh, nice. I'm going to create a red paste and then serve that with
0:04:24 > 0:04:27Thai basil, mint and salmon on a bed of noodles.
0:04:27 > 0:04:30So is Asian food your thing? Curries are my thing. Yeah? Yeah.
0:04:30 > 0:04:34And this is kind of a take on that, trying to be a little bit more
0:04:34 > 0:04:38healthy rather than just get a curry out of the jar. Yeah.
0:04:38 > 0:04:40Actually make it yourself. Have you made this a lot?
0:04:40 > 0:04:41I've made it a couple of times, yeah.
0:04:41 > 0:04:45It's been pretty disastrous, but confident today.
0:04:45 > 0:04:47I'm sure it won't be a disaster today. No. You'll be all right.
0:04:47 > 0:04:50Yes, it will be fantastic. Just don't drop anything else.
0:04:50 > 0:04:52I probably will. THEY LAUGH
0:04:52 > 0:04:54So, Andy is all fingers and thumbs,
0:04:54 > 0:04:57whereas Sarah has a much calmer approach.
0:04:57 > 0:04:59I'm just getting all my pans organised
0:04:59 > 0:05:01because it will be hectic at the end.
0:05:02 > 0:05:05Hi, Pat. How are we getting on?
0:05:05 > 0:05:08Not too bad. I daren't look at the time. Don't worry about that.
0:05:08 > 0:05:10It smells good. It does.
0:05:10 > 0:05:11What are you making?
0:05:11 > 0:05:13I'm making Bolognese pancakes in a cheese sauce with
0:05:13 > 0:05:17a green salad. And some crispy bread if I get round to doing it all.
0:05:17 > 0:05:18Bolognese pancakes?
0:05:18 > 0:05:21Yes, I usually do it with minced beef,
0:05:21 > 0:05:23but I can't cook it in time,
0:05:23 > 0:05:24so I've changed it a bit this time,
0:05:24 > 0:05:27and it's going to be chicken with pancetta.
0:05:27 > 0:05:29Oh, wow. And how your nerves?
0:05:29 > 0:05:32Do you feel nervous or are you quite relaxed now?
0:05:32 > 0:05:34Just getting on with it at the moment. Yeah.
0:05:34 > 0:05:38Keep doing things wrong, like I've just left a chunk of pancetta.
0:05:38 > 0:05:40I found it. You'll be fine.
0:05:40 > 0:05:43Well, we'll let you carry on. Thank you. Good luck.
0:05:43 > 0:05:46So while Pat is attempting to make her dish
0:05:46 > 0:05:48with alternative ingredients,
0:05:48 > 0:05:52Eugenio is relying on a meal influenced by his Spanish heritage
0:05:52 > 0:05:53to impress Nathan.
0:05:53 > 0:05:57Hi, Eugenio. Hi there. Tell us what you're making. I'm making a paella.
0:05:57 > 0:06:00OK. OK. With chicken, clams and prawns.
0:06:00 > 0:06:02You said that properly as well, didn't you? Absolutely.
0:06:02 > 0:06:05I can't say that. Well, I'm sure you can.
0:06:05 > 0:06:06What's your biggest worry about this dish?
0:06:06 > 0:06:09I'm using fish stock, and I like to use prawn stock,
0:06:09 > 0:06:11so I've got the prawn heads in the fish stock boiling away.
0:06:11 > 0:06:13They're in there, are they?
0:06:13 > 0:06:15That's right. I'm going to try and get a bit more prawn flavour
0:06:15 > 0:06:18into the fish stock so that the rice sucks all that up
0:06:18 > 0:06:20and it's really tasty as well.
0:06:20 > 0:06:23And are you pushed for time or are you all good?
0:06:23 > 0:06:27Should be all right because it's a fairly smallish one. If I was cooking for everybody here today,
0:06:27 > 0:06:29I probably would be pushed for time.
0:06:29 > 0:06:31But we should be OK, we should be OK.
0:06:31 > 0:06:33Good luck. Thanks ever so much.
0:06:33 > 0:06:36So, along with Andrew's salmon,
0:06:36 > 0:06:39that's the second fish dish, but what's on Sarah's menu?
0:06:39 > 0:06:42Hi, Sarah. Hi. Hello. Hiya. How are you doing?
0:06:42 > 0:06:44OK. Just doing my prep at the moment.
0:06:44 > 0:06:46Talk us through what you're making.
0:06:46 > 0:06:47So, it's a dish that I do at home
0:06:47 > 0:06:50but I've tried to sort of add a few bits for today.
0:06:50 > 0:06:53So it's mashed potato with some wilted spinach,
0:06:53 > 0:06:56a piece of smoked haddock, poached egg,
0:06:56 > 0:06:58a nice white wine and mustard sauce
0:06:58 > 0:07:00and then some crispy shallots for texture.
0:07:00 > 0:07:02Sounds very nice, doesn't it? Sounds delicious. Yeah.
0:07:02 > 0:07:05It will come together at the end, hopefully.
0:07:05 > 0:07:09Well, you look very organised. Try and keep organised and then...
0:07:09 > 0:07:12Might be a different story at the end of the session.
0:07:12 > 0:07:14What's the biggest thing that could go wrong if it went wrong?
0:07:14 > 0:07:17To be honest, the poached egg. Poached eggs?
0:07:17 > 0:07:21They're a nemesis for some people, poached eggs. Yes. Good luck, Sarah.
0:07:21 > 0:07:23Good luck. Thank you.
0:07:23 > 0:07:25'So, that's three fish dishes.
0:07:25 > 0:07:28'Good enough for their friends and family, but will they live up to the
0:07:28 > 0:07:30'expectations of the king of the sea?'
0:07:30 > 0:07:34So, you guys know that Nathan is like THE fish man.
0:07:34 > 0:07:40Yes. Does that add to the nerves? Yes. Just a bit. Massively, yeah.
0:07:40 > 0:07:43'And if that hasn't piled on the pressure, this certainly will.'
0:07:43 > 0:07:46Right, cooks, you're halfway through.
0:07:50 > 0:07:53Out of all four menus, whose excites you the most?
0:07:53 > 0:07:57Sarah's smoked haddock dish sounds good but there's a lot of elements in that to get right.
0:07:57 > 0:08:00Getting all of them things to work well together at the same time is going to be hard.
0:08:00 > 0:08:03It needs just a bit of seasoning.
0:08:03 > 0:08:05I think Andy, as well, with his salmon.
0:08:05 > 0:08:07It's about balance because Thai curries,
0:08:07 > 0:08:09it's all about the sourness,
0:08:09 > 0:08:12the sweetness, the salt and all those elements, getting it right.
0:08:12 > 0:08:14Ooh. That's nice.
0:08:14 > 0:08:18I think Eugenio has got the simplest dish but, again,
0:08:18 > 0:08:20there's lots of elements in there to do.
0:08:20 > 0:08:23It's going well but the time is running away with me.
0:08:23 > 0:08:25I'm quite conscious of that.
0:08:25 > 0:08:27These prawns are a bit bigger than I thought they would be.
0:08:27 > 0:08:31They're enormous. They look lovely but they're causing me a bit of trouble.
0:08:31 > 0:08:34Pat, what she's doing is actually quite radical.
0:08:34 > 0:08:38She's changed the ingredients from the classic beef to chicken.
0:08:38 > 0:08:40To actually change the whole meat, that's quite risky. Yeah.
0:08:40 > 0:08:41That'll be interesting to see.
0:08:41 > 0:08:44I've never had a Bolognese pancake before.
0:08:44 > 0:08:46No. First for me.
0:08:46 > 0:08:49I'm think I'm running out of time, but never mind.
0:08:49 > 0:08:50I'll get there.
0:08:50 > 0:08:54I noticed that you were impressed with Sarah's organisation.
0:08:54 > 0:08:56It just looks in control.
0:08:56 > 0:08:59I'm looking for someone to cook with me up against Mr Koffmann,
0:08:59 > 0:09:01which is no mean feat.
0:09:01 > 0:09:03That's a good trait to have.
0:09:03 > 0:09:06Wilt that down.
0:09:06 > 0:09:08And how do you feel about cooking for Pierre on Friday?
0:09:08 > 0:09:11I'm as nervous as them lot in there. THEY LAUGH
0:09:12 > 0:09:16Right, guys, you've got just 15 minutes left.
0:09:16 > 0:09:19Goes so much quicker here than it does when you're at home.
0:09:22 > 0:09:24All on time? Yes, I think so, I think so.
0:09:24 > 0:09:27Too late now to worry. You've not forgotten anything?
0:09:27 > 0:09:29No, I haven't forgotten anything.
0:09:29 > 0:09:31Everything's in there. It's looking all right.
0:09:34 > 0:09:38How are we getting on here, Pat? I'm panicking a bit now. Why? Why are you panicking?
0:09:38 > 0:09:40Because I don't think I'll get it all done in time.
0:09:40 > 0:09:43You've got ten minutes, so don't panic.
0:09:43 > 0:09:45I could do with a mini whisk.
0:09:45 > 0:09:48A mini whisk. Let me get you a whisk.
0:09:50 > 0:09:52There you go. Thank you very much.
0:09:52 > 0:09:54Anything else? That's fine, thank you.
0:09:54 > 0:09:55You'll be fine.
0:09:58 > 0:10:02Are you happy with the taste? Yes, lovely. Yeah? Yeah, not too hot.
0:10:02 > 0:10:05Got nice spices through it.
0:10:05 > 0:10:09I feel organised. I don't know what's going on. You've not left anything anywhere?
0:10:09 > 0:10:12No, I'm waiting for something to occur that goes, "Actually,
0:10:12 > 0:10:14"you've forgotten that." But I've got everything. It's good. Good.
0:10:17 > 0:10:19The poached egg bit. Oh, the big moment. Yeah.
0:10:21 > 0:10:22And this is where she shakes.
0:10:25 > 0:10:28(Didn't break it.) No, it's not broken.
0:10:28 > 0:10:32It looks fine, and you've always got another one if you need it. (Yes, that's what I said, too.)
0:10:32 > 0:10:33SHE LAUGHS
0:10:36 > 0:10:40Leave it for about five or ten minutes, or, in this case, three,
0:10:40 > 0:10:41because that's all we've got.
0:10:43 > 0:10:46Cooks, you have just two minutes left.
0:10:46 > 0:10:48Start thinking about plating up.
0:10:48 > 0:10:51I've just cut myself but I don't want to do anything about it.
0:10:55 > 0:10:57Smells good. Bit hungry now.
0:10:57 > 0:10:59I'm always hungry. That's my problem.
0:11:02 > 0:11:04Ten seconds to go.
0:11:06 > 0:11:08I'm done. You're done? Yeah.
0:11:08 > 0:11:10Ooh, Sarah!
0:11:12 > 0:11:14One... Stop cooking.
0:11:14 > 0:11:15Step away from your plates.
0:11:17 > 0:11:19Time's up.
0:11:19 > 0:11:21Oh!
0:11:21 > 0:11:23First to be judged is Pat.
0:11:23 > 0:11:26She's made chicken and pancetta Bolognese pancakes
0:11:26 > 0:11:27with crusty bread,
0:11:27 > 0:11:30a side salad and a vinaigrette dressing.
0:11:30 > 0:11:33Hi, Pat. Hi. Come in.
0:11:33 > 0:11:34There we go. Wow.
0:11:34 > 0:11:37Wonderful. OK, so do you want to tuck in?
0:11:37 > 0:11:40Go for it. I'm going to put a bit of the dressing on the salad.
0:11:40 > 0:11:42I saw you making that and I was watching you measure it all out,
0:11:42 > 0:11:44so it'll be a waste not to try it.
0:11:44 > 0:11:47See if you can get a bit of the filling that's right in the middle.
0:11:47 > 0:11:49You've done well.
0:11:50 > 0:11:52When you said to me you were changing the beef
0:11:52 > 0:11:53and going for something different,
0:11:53 > 0:11:55I thought that's probably the riskiest move
0:11:55 > 0:11:56of all the competitors.
0:11:56 > 0:11:59Well, I was terrified of having minced beef that was all
0:11:59 > 0:12:03gristly and chewy and horrible, so that's why I did that.
0:12:03 > 0:12:05And the risk with something like this as well,
0:12:05 > 0:12:07it can become too heavy, but it's very light.
0:12:07 > 0:12:10I could finish all that off but I've got to try another four dishes.
0:12:10 > 0:12:11Thank you very much.
0:12:11 > 0:12:13It's been an honour to come and
0:12:13 > 0:12:15an honour to have my food critiqued by you.
0:12:15 > 0:12:17THEY LAUGH
0:12:17 > 0:12:19There you go. How did that go?
0:12:19 > 0:12:21Very good, actually.
0:12:21 > 0:12:24That's gorgeous. I can taste the garlic. It's lovely.
0:12:24 > 0:12:26'If anything, it is very simple,
0:12:26 > 0:12:27'and what I've got to find
0:12:27 > 0:12:30is someone that can maybe do a few more elements than that.
0:12:30 > 0:12:32I was worried for her because, when we went in there
0:12:32 > 0:12:33and we were tasting it,
0:12:33 > 0:12:36'and she'd changed that beef and she'd put chicken in there,
0:12:36 > 0:12:37'I was worried for her,
0:12:37 > 0:12:39but she pulled it off. Yeah, it was tasty.
0:12:39 > 0:12:41I was pleasantly surprised. Yeah. very good.
0:12:41 > 0:12:45Next up is Euginio with his signature dish.
0:12:45 > 0:12:49Paella with chicken thighs and prawns served with an aioli dip.
0:12:49 > 0:12:51How did you find that?
0:12:51 > 0:12:53It was nerve-racking but it was really enjoyable.
0:12:53 > 0:12:55Are you pleased with everything? I am.
0:12:55 > 0:12:57I don't think I've forgotten anything
0:12:57 > 0:12:59and I had time to rest it a little bit.
0:12:59 > 0:13:00Yeah, I saw you resting it.
0:13:00 > 0:13:03That's quite important with a paella. Did I say it right?
0:13:03 > 0:13:06Say it again? Perfect. Paella. You're like a Spaniard.
0:13:06 > 0:13:08THEY LAUGH
0:13:08 > 0:13:10OK, well, we'll tuck in. Let's try it.
0:13:10 > 0:13:12I'm going straight for the prawn first.
0:13:12 > 0:13:14Nice, big prawns.
0:13:19 > 0:13:21Oh, it's got a real kick to that.
0:13:21 > 0:13:23Yeah, I don't like to put garlic in there,
0:13:23 > 0:13:27so I made an aioli next to it so anybody who really likes garlic
0:13:27 > 0:13:29can dip in there, or if you've got a date day,
0:13:29 > 0:13:32then you can steer clear of it and not touch it at all.
0:13:32 > 0:13:35The good thing about that dish is, what you've done, you've cooked the
0:13:35 > 0:13:37rice just right. What I like, Euginio,
0:13:37 > 0:13:39is you're using chicken thigh as well.
0:13:39 > 0:13:41It's got so much more flavour.
0:13:41 > 0:13:44The seasoning, two pinches more of salt would have elevated that dish a
0:13:44 > 0:13:48little bit more. But what you've done is you've got that lovely punchiness that
0:13:48 > 0:13:51comes for the aioli, which really complements the whole dish and gives
0:13:51 > 0:13:55it that authentic Spanish feel, so it's a really nice plate of food.
0:13:55 > 0:13:58Thank you very much. It's great, great to hear.
0:13:58 > 0:14:02It was brilliant to chat to Nathan and get some feedback from someone who knows his fish so well.
0:14:02 > 0:14:03Love that.
0:14:03 > 0:14:07'The plus side of that dish is he pulled off all the proteins being cooked nicely.
0:14:07 > 0:14:09'The prawns were nice, the chicken was well cooked.'
0:14:09 > 0:14:12That's lovely, and these are done just perfectly, aren't they?
0:14:12 > 0:14:14What let it down is... Maybe it's the simplicity.
0:14:14 > 0:14:16It is one of them classics, and with classics,
0:14:16 > 0:14:18you have to get them bang on.
0:14:18 > 0:14:22Time for Andrew to face the taste test with his dish of the day,
0:14:22 > 0:14:25Thai salmon red curry served on a bed of rice noodles.
0:14:25 > 0:14:27There we go.
0:14:27 > 0:14:29Did you enjoy that? Yes.
0:14:29 > 0:14:32That was the fastest 45 minutes I've ever experienced.
0:14:32 > 0:14:34OK, well, let's tuck in.
0:14:34 > 0:14:38I'm going to go for this bit here because I want to see that it's been cooked. Look at that.
0:14:38 > 0:14:41It's lovely. That's what you want.
0:14:41 > 0:14:44These Thai dishes, you've got to get the balance right.
0:14:48 > 0:14:51From my point of view, I like the spice.
0:14:51 > 0:14:53When I saw the chillies on your section, I was thinking,
0:14:53 > 0:14:55"You've got to be careful with that, mate." Yep.
0:14:55 > 0:14:58But you've managed to get that nice warmness from the chillies,
0:14:58 > 0:15:01but you can still taste everything else that's in there.
0:15:01 > 0:15:02The one thing I would say,
0:15:02 > 0:15:04if you take it back in a minute and taste it,
0:15:04 > 0:15:05is the salt.
0:15:05 > 0:15:08When you've got a real big piece of fish like that,
0:15:08 > 0:15:11season it a little bit beforehand and let that salt get in there.
0:15:11 > 0:15:13Because the fish is a little bit bland.
0:15:13 > 0:15:17Listening to his comments, I'd really like to learn more
0:15:17 > 0:15:19and get some tips and more tips.
0:15:19 > 0:15:21It's lovely and soft. The noodles.
0:15:21 > 0:15:23You just get that kick, don't you? Oh, it's there.
0:15:23 > 0:15:25'Andy, obviously, is confident cooking fish.
0:15:25 > 0:15:27I know. And he comes across quite confident.
0:15:27 > 0:15:30His eyebrow rose a little bit when I did criticise him a little bit
0:15:30 > 0:15:32about the salt. You could see he maybe thought it was bang on
0:15:32 > 0:15:34but, yeah, that's hopefully the advice I can give.
0:15:34 > 0:15:36Yeah, it's a good tip, a really good tip.
0:15:36 > 0:15:39And finally it's Sarah with her dish of the day.
0:15:39 > 0:15:44Smoked haddock on a mustard mash, served with clams, wilted spinach,
0:15:44 > 0:15:47a poached egg and topped with crispy shallots.
0:15:47 > 0:15:50Wow. Lovely. How did you find that?
0:15:50 > 0:15:52It was good in the end.
0:15:52 > 0:15:53It all just came together at the end.
0:15:53 > 0:15:56Your finger didn't. Yes, two minutes towards the end,
0:15:56 > 0:15:58a slight nick, so that sort of threw me off a little bit.
0:15:58 > 0:16:00As long as it's not in there.
0:16:00 > 0:16:02That's fine. Kept it away.
0:16:02 > 0:16:06This dish has got so many things in it that you've got to get right.
0:16:06 > 0:16:09The fish has got to be bang on, that's the star of the show.
0:16:09 > 0:16:10The egg's got to be great.
0:16:10 > 0:16:13No-one wants a hard poached egg, do they? You've got the mashed potato.
0:16:13 > 0:16:16The texture's got been nice. The sauce, the consistency has got to be there.
0:16:16 > 0:16:19This is the most challenging dish in the room today, so...
0:16:19 > 0:16:20All in the taste.
0:16:20 > 0:16:23That's what you want. Ooo!
0:16:23 > 0:16:25That's what you want. That lovely opaque... Look.
0:16:25 > 0:16:27That's perfectly cooked.
0:16:29 > 0:16:31The presentation is lovely, actually.
0:16:35 > 0:16:39I've seen professional chefs fall at a dish with that many components.
0:16:39 > 0:16:41If someone served me that in a restaurant,
0:16:41 > 0:16:42I'd pay good money for it.
0:16:42 > 0:16:45Thank you very much. Gosh. Very good. Well done.
0:16:45 > 0:16:46Well done. Thank you.
0:16:46 > 0:16:48When I found out it was Nathan Outlaw and I was doing fish,
0:16:48 > 0:16:50I was quite nervous about that
0:16:50 > 0:16:52because obviously he is a fish man,
0:16:52 > 0:16:57but the comments were amazing, so I'm quite overwhelmed.
0:16:57 > 0:17:00Only three people can be taken through to the next round.
0:17:00 > 0:17:03For one of our home cooks, it's time to leave the competition.
0:17:03 > 0:17:06I hope that I've done enough to get through
0:17:06 > 0:17:08but we'll have to wait and see.
0:17:08 > 0:17:09I didn't think I would be as competitive
0:17:09 > 0:17:12but I would love to stay now to just learn some more hints and tips.
0:17:12 > 0:17:14It's definitely between two of them.
0:17:14 > 0:17:16OK. Two of them really impressed me.
0:17:16 > 0:17:18The other two, I'm not quite sure
0:17:18 > 0:17:21that they're going to grasp my recipes too well.
0:17:21 > 0:17:24All four dishes were really tasty, so I've no idea.
0:17:24 > 0:17:25It's really up in the air.
0:17:25 > 0:17:28I didn't realise what good competition I was up against,
0:17:28 > 0:17:30but I would love to go through.
0:17:30 > 0:17:32Well, Nathan, it is time to tell them,
0:17:32 > 0:17:34so shall we go and break the news?
0:17:34 > 0:17:36Yep. Don't want to do this, but I have to.
0:17:39 > 0:17:41A massive well done to all four of you.
0:17:41 > 0:17:43You've all done extremely well.
0:17:43 > 0:17:47However, only three of you can proceed to the next round,
0:17:47 > 0:17:49and Nathan has made his mind up,
0:17:49 > 0:17:51so it's over to you, Nathan.
0:17:51 > 0:17:54Well, the four of you made it very tough.
0:17:54 > 0:17:58I'm being honest. The actual standard of the food surprised me.
0:17:58 > 0:18:01I wasn't expecting that when I came in from Cornwall this morning.
0:18:01 > 0:18:03I've also looked at what you've given me
0:18:03 > 0:18:06and what techniques were in your dishes as well.
0:18:06 > 0:18:07I know what my dish is going to be
0:18:07 > 0:18:10to cook at the final for Pierre Koffmann.
0:18:10 > 0:18:13There's two of you here that showed lots of techniques.
0:18:13 > 0:18:16There's two simpler dishes but, for me,
0:18:16 > 0:18:20the one dish that just didn't have enough technique to it was,
0:18:20 > 0:18:22unfortunately, Andy's.
0:18:22 > 0:18:24It was a perfectly cooked piece of fish,
0:18:24 > 0:18:27but I know there's about four or five elements in my dish
0:18:27 > 0:18:28that I've got to cook,
0:18:28 > 0:18:31and what you displayed today didn't have quite enough going on.
0:18:31 > 0:18:34OK. Oh, Andy.
0:18:34 > 0:18:35Well done, though. Well done.
0:18:38 > 0:18:39I'm gutted, yeah.
0:18:39 > 0:18:42It was obviously closely fought...
0:18:42 > 0:18:45but, yeah, sad to be going home now.
0:18:45 > 0:18:47So, just three home cooks remain.
0:18:47 > 0:18:50Retired nursery nurse Pat,
0:18:50 > 0:18:52transformation manager Sarah,
0:18:52 > 0:18:54and translator Euginio.
0:18:54 > 0:18:57Round two - it's the chef's challenge.
0:18:57 > 0:19:00In this round, Nathan is going to be testing you to see who's got the
0:19:00 > 0:19:02skills he's looking for.
0:19:02 > 0:19:04So, Nathan, what is the challenge?
0:19:04 > 0:19:07Right, so, as you can see, I've got a mackerel here.
0:19:07 > 0:19:09Everyone knew it was mackerel, didn't they?
0:19:09 > 0:19:10ALL: Yes.
0:19:10 > 0:19:12I didn't. THEY LAUGH
0:19:12 > 0:19:15Mackerel is one of them fish that's sort of looked down upon, but it's
0:19:15 > 0:19:19my favourite fish. It's a round fish, so it's got two fillets.
0:19:19 > 0:19:23What I want you to do is demonstrate to me how to fillet this fish.
0:19:23 > 0:19:25First thing, with fish, it's expensive.
0:19:25 > 0:19:28If you were to cut the fish straight down, you're going to lose all this bit here.
0:19:28 > 0:19:32Lift up its fin, and towards the head. OK?
0:19:32 > 0:19:34Every time, wipe your knife.
0:19:34 > 0:19:37Turn it over again, lift up its other fin, and towards the head.
0:19:37 > 0:19:40This time, I'm going to go through.
0:19:40 > 0:19:42And I'm going to just take the head off.
0:19:42 > 0:19:45OK? What I'm going to do next is the nice bit, which is going to gut it.
0:19:45 > 0:19:48So we're just going to take that through there. And then what we do
0:19:48 > 0:19:50is...we just let the gravity take the guts out and...
0:19:50 > 0:19:53It comes out like that. OK?
0:19:53 > 0:19:55Now, to fillet it, you see this centre bone there?
0:19:55 > 0:19:58That's the spine, all right? You want to come this side of the spine,
0:19:58 > 0:20:00so you want to make sure your fingers are out the way.
0:20:00 > 0:20:03Hand nice and flat, but lift up the belly.
0:20:03 > 0:20:05And then we come along.
0:20:05 > 0:20:06Nice and flat.
0:20:08 > 0:20:10And then off it comes like that.
0:20:10 > 0:20:13Same thing again. Turn it over.
0:20:13 > 0:20:18In like that. Keep your hand nice and flat so you don't cut yourself.
0:20:18 > 0:20:20All the way to the tail...
0:20:20 > 0:20:24and then you're off again. This bit here goes with the head.
0:20:24 > 0:20:26And then just wipe everything down.
0:20:26 > 0:20:31Turn the knife that way up and you come along where the rib bones are,
0:20:31 > 0:20:33and, then once you've got that bit there,
0:20:33 > 0:20:35you just come down like so
0:20:35 > 0:20:36and then just trim
0:20:36 > 0:20:38all of that up.
0:20:38 > 0:20:40That looks a bit more appetising.
0:20:40 > 0:20:44OK? Looks good. Have any of you filleted a fish before?
0:20:44 > 0:20:45Once. Have you?
0:20:45 > 0:20:50I watched at school but that was a long, long time ago.
0:20:50 > 0:20:53The next thing you need to do is take the pin bones out.
0:20:53 > 0:20:58So you get little fish pliers and make sure they pull them out.
0:20:58 > 0:21:00They all go at an angle that's like that.
0:21:00 > 0:21:02What you don't want to do is pull it that way.
0:21:02 > 0:21:05Because then you'll rip the flesh, OK?
0:21:05 > 0:21:07So what are the key things you're going to be looking for?
0:21:07 > 0:21:10So what I'm looking for is, as you can see on this fillet here,
0:21:10 > 0:21:12for it to be nice and clean.
0:21:12 > 0:21:15There's obviously no rips in the flesh.
0:21:15 > 0:21:18Taking out the bones, that they're all taken out, because I don't want
0:21:18 > 0:21:22Pierre getting one of them stuck in his throat. Oh, God, no. We don't want that, do we?
0:21:22 > 0:21:25You've got to really look after it. It's a really precious protein.
0:21:25 > 0:21:27So, 15 minutes. It's going to be all right, isn't it?
0:21:29 > 0:21:30We'll tell... THEY LAUGH
0:21:30 > 0:21:32We'll tell you afterwards.
0:21:32 > 0:21:33Do you feel quite confident?
0:21:33 > 0:21:36I think I'll be struggling to get it that neat, but we'll do, you know...
0:21:36 > 0:21:38Try your best. Yeah.
0:21:38 > 0:21:40I've done it a few times.
0:21:40 > 0:21:42THEY LAUGH
0:21:42 > 0:21:44So, you should have two fillets of mackerel.
0:21:47 > 0:21:50Everyone understand? ALL: Yes, Chef!
0:21:50 > 0:21:52So, our cooks are against the clock.
0:21:52 > 0:21:57They have just 15 minutes to transform their fish into two perfect fillets.
0:21:59 > 0:22:02Whilst Nathan is looking for a cook with natural flair,
0:22:02 > 0:22:04he also needs to know they will follow his instructions
0:22:04 > 0:22:07to the letter when it comes to the Friday final.
0:22:08 > 0:22:12So this simple challenge has huge consequences.
0:22:16 > 0:22:18It doesn't help when you're shaking.
0:22:22 > 0:22:23Having removed the guts,
0:22:23 > 0:22:27our cooks then need to carefully slice through the flesh without tearing it.
0:22:27 > 0:22:29How are you going, Pat? All right?
0:22:29 > 0:22:31Not so bad. I've just nicked that bit.
0:22:31 > 0:22:34Would you take that bit off? Yeah. Just go steady with it.
0:22:34 > 0:22:36Clean it all up, and you can always trim it at the end.
0:22:40 > 0:22:44Nathan's watching for precision, but Pat doesn't seem to be following
0:22:44 > 0:22:47his technique to fillet her fish.
0:22:47 > 0:22:49Very nice.
0:22:49 > 0:22:51Thank you. Still got to all get the bones out of it, though.
0:22:51 > 0:22:55Yeah, I know. This is the bit I'm not looking forward to.
0:22:55 > 0:22:59While Euginio gets to grips with the fiddly task of removing every bone,
0:22:59 > 0:23:01Pat is racing ahead.
0:23:04 > 0:23:06Use your thumb as a guide.
0:23:06 > 0:23:08You made it look so easy.
0:23:08 > 0:23:10I've done it a few times. That's what it is.
0:23:10 > 0:23:13My hands aren't as big as yours to hold the fish.
0:23:13 > 0:23:16Cooks, you have three minutes left.
0:23:16 > 0:23:19It's painstaking.
0:23:19 > 0:23:23'So, Pat is the first to finish but this challenge isn't about speed,
0:23:23 > 0:23:25'it's all about precision.'
0:23:25 > 0:23:27One minute to go, guys.
0:23:27 > 0:23:28Just one more minute.
0:23:30 > 0:23:33Desperately trying not to damage the flesh.
0:23:33 > 0:23:36Lay it down on the board, if you find it easier.
0:23:36 > 0:23:40Sarah's taking the utmost care and using every last second to ensure
0:23:40 > 0:23:42her fillets meet Nathan's standards.
0:23:42 > 0:23:44Right, time is up.
0:23:44 > 0:23:46Step away from your fillets.
0:23:46 > 0:23:50Well done, guys. Thank you.
0:23:50 > 0:23:52There's two fillets on each plate. That's a good start.
0:23:52 > 0:23:54THEY LAUGH
0:23:55 > 0:23:57It's the moment of truth.
0:23:57 > 0:23:59One of our home cooks will be leaving the competition
0:23:59 > 0:24:02if their fillets don't make the grade.
0:24:02 > 0:24:04If you'd like to test.
0:24:24 > 0:24:28On the actual finished fish, filleted,
0:24:28 > 0:24:30and also watching in there,
0:24:30 > 0:24:33the one person that did actually follow me to a T was...
0:24:35 > 0:24:38..Euginio. Well done.
0:24:38 > 0:24:42Right, OK, so I'm going to go on two things when I'm judging this.
0:24:42 > 0:24:44I'm looking, obviously, at the end result.
0:24:44 > 0:24:46And I'm looking at how you worked in the kitchen.
0:24:46 > 0:24:50Sarah, I think you took your time, made sure there was no bones in it.
0:24:50 > 0:24:53So, unfortunately, Pat, I'm afraid...
0:24:53 > 0:24:56you're going to be going home. No worries, no worries.
0:24:56 > 0:24:58It was very good.
0:24:58 > 0:25:00'Well, it would've been nice to have got through to the next round,
0:25:00 > 0:25:02but I'm not disappointed at all
0:25:02 > 0:25:04because I've had a brilliant day and a brilliant time
0:25:04 > 0:25:06and I've met lots of lovely people.
0:25:06 > 0:25:07Thank you very much.
0:25:08 > 0:25:10Just two cooks remain.
0:25:10 > 0:25:13Translator Euginio and transformation manager Sarah.
0:25:13 > 0:25:15But only one can be chosen
0:25:15 > 0:25:18as Nathan's partner for the Friday final.
0:25:18 > 0:25:20Time for our third and final round.
0:25:20 > 0:25:22The chef's special.
0:25:22 > 0:25:24Now, in this challenge, our home cooks
0:25:24 > 0:25:28will be given a set of ingredients to one of Nathan's signature dishes.
0:25:28 > 0:25:31Cooks, you can make whatever you want from these ingredients.
0:25:31 > 0:25:34You'll get to see what Nathan makes a little bit later on,
0:25:34 > 0:25:37but, for you at home, here's today's ingredients.
0:25:37 > 0:25:40Nathan's chosen red gurnard,
0:25:40 > 0:25:43garlic, tomatoes, a carrot,
0:25:43 > 0:25:48red pepper, samphire, an orange, and fish stock.
0:25:48 > 0:25:52Easy enough for the seafood supremo, but what will our home cooks think?
0:25:52 > 0:25:56Good luck. You've got one hour to create a delicious dish.
0:25:56 > 0:26:00Reveal your ingredients because your time starts now.
0:26:00 > 0:26:05'So, the clock is ticking and it's the first time our home cooks have seen these ingredients.'
0:26:05 > 0:26:07Look at that. 'But where will they begin?'
0:26:07 > 0:26:09OK, so one thing I'm going to just say to you,
0:26:09 > 0:26:13this fish has got much sharper parts of the head.
0:26:13 > 0:26:15So just be careful with it.
0:26:15 > 0:26:17Good luck. God.
0:26:17 > 0:26:19Right.
0:26:19 > 0:26:21HE LAUGHS
0:26:21 > 0:26:24'Our cooks are off, but with Nathan's selected ingredients,
0:26:24 > 0:26:26'will they know where to start?'
0:26:26 > 0:26:28I don't know what I'm supposed to be doing, at all.
0:26:28 > 0:26:31Have a feel of you.
0:26:31 > 0:26:33It's been gutted.
0:26:33 > 0:26:36'Euginio uses his new-found filleting skills
0:26:36 > 0:26:37'to get stuck straight in.
0:26:40 > 0:26:43'Sarah, on the other hand, has decided to buy
0:26:43 > 0:26:46'a little bit more time to decide what to do with her fish
0:26:46 > 0:26:48'by preparing her vegetables first.'
0:26:48 > 0:26:51I'm thinking ragout because there's no carb here,
0:26:51 > 0:26:53so that will make it quite sort of meaty.
0:26:53 > 0:26:55So I just wanted to prep those.
0:26:55 > 0:26:58I'm going to do my fish and then perhaps do a bit of a marinade
0:26:58 > 0:27:00to get some flavour into it.
0:27:00 > 0:27:02'He may now be the master of the mackerel,
0:27:02 > 0:27:07'but Euginio is quickly finding out that all fish are not the same.'
0:27:07 > 0:27:10Just realised his bones are in a different place.
0:27:12 > 0:27:16I'm thinking of doing a tomatoey, peppery, oniony sauce.
0:27:16 > 0:27:18Maybe with a bit of orange zest.
0:27:18 > 0:27:20I was thinking also of pan frying those
0:27:20 > 0:27:22and trying to get a bit of rosemary flavour
0:27:22 > 0:27:24into it as I'm pan frying it.
0:27:24 > 0:27:26That's as far as I've got so far.
0:27:26 > 0:27:29It sounds like they're both making the same dish, doesn't it?
0:27:29 > 0:27:32Very similar. In one way, you're a bit disappointed.
0:27:32 > 0:27:37Another way, from judging, it will be like a straight cook-off.
0:27:37 > 0:27:40I don't know what to do with that carrot. I'm confused.
0:27:40 > 0:27:43I would've looked at those ingredients and thought, a soup.
0:27:43 > 0:27:45Stew, definitely.
0:27:45 > 0:27:48I suppose it comes down to whether you've done much fish cookery.
0:27:48 > 0:27:51That gurnard has got such a fabulous flavour anyway,
0:27:51 > 0:27:54you don't need to add marinades, you don't need to add more to it.
0:27:54 > 0:27:56It holds its own.
0:27:56 > 0:28:00But Sarah is finding out it's not just its flavour that's strong.
0:28:00 > 0:28:02A beast! How are you going, Sarah, all right?
0:28:02 > 0:28:05I think so. It's a bit tougher than the mackerel. They're made of stronger stuff.
0:28:05 > 0:28:09Do you know what they are, the fish? Is it a gurnard?
0:28:09 > 0:28:10Very well done.
0:28:10 > 0:28:14Just remember that fish cooks very quickly. Yeah.
0:28:14 > 0:28:16Good luck. Good luck with it. Thank you.
0:28:17 > 0:28:21Halfway through and Sarah and Euginio appear to be on track,
0:28:21 > 0:28:23but with some unfamiliar ingredients
0:28:23 > 0:28:25a bit of experimentation is needed.
0:28:25 > 0:28:27I've never actually cooked with samphire before.
0:28:27 > 0:28:30I'll just give it a little experiment to see what I need to do,
0:28:30 > 0:28:33but I think I probably need to blanch it for a second or two
0:28:33 > 0:28:35and then stick it in some iced water,
0:28:35 > 0:28:38just to keep it green and then I'll pan-fry it a little bit.
0:28:41 > 0:28:43I can see carrot being used,
0:28:43 > 0:28:46which is scaring me because I have no idea what to do with that.
0:28:46 > 0:28:49While Euginio is still stumped on one ingredient...
0:28:49 > 0:28:52Unless I get some inspiration in the next few minutes,
0:28:52 > 0:28:53I think I'll probably leave that.
0:28:53 > 0:28:56..Sarah's got everything on the go. You haven't got many ingredients left.
0:28:56 > 0:29:01You've pretty much used... Yeah, I think I've used everything but not all of everything. Yeah.
0:29:01 > 0:29:04It's just one portion we're making, isn't it? Yeah. But a...
0:29:04 > 0:29:06good portion. Yeah.
0:29:06 > 0:29:08THEY LAUGH
0:29:13 > 0:29:16So, they've got ten minutes to go
0:29:16 > 0:29:19and I've seen that Euginio has already cooked his fish,
0:29:19 > 0:29:23but he's taken it out, had a look and back in the pan again.
0:29:23 > 0:29:25Yeah, he seems to be making quite hard work of it.
0:29:25 > 0:29:28Sometimes with fish, you're supposed to leave it there.
0:29:28 > 0:29:30Don't fiddle with it. Don't fiddle with it, leave it,
0:29:30 > 0:29:34make sure the temperature in the pan is nice and you'll get a lovely... Always last-minute as well.
0:29:34 > 0:29:37Last minute, yeah. That's why I said to him, "Be careful you don't overcook it."
0:29:37 > 0:29:41Yeah. There's nothing worse than overcooked fish. No.
0:29:42 > 0:29:43So the key thing, for me,
0:29:43 > 0:29:46is getting those carrots cooked because they tend to take the longest,
0:29:46 > 0:29:52so I've got them on quite a high heat to give them a chance that they're cooked.
0:29:52 > 0:29:54I don't want him eating raw carrots.
0:29:55 > 0:29:58Three minutes to go, so start thinking about plating up.
0:30:10 > 0:30:14'Time is ticking away, and with the two dishes looking so similar,
0:30:14 > 0:30:16'it will all come down to taste.'
0:30:24 > 0:30:26Right, that's it.
0:30:26 > 0:30:27Your time is up.
0:30:27 > 0:30:29Step away from your plates.
0:30:31 > 0:30:32Right, they've done all they can.
0:30:32 > 0:30:34It's time to taste.
0:30:34 > 0:30:39First up is Euginio with his dish of pan-fried gurnard,
0:30:39 > 0:30:42red pepper and tomato puree topped with samphire.
0:30:43 > 0:30:45Now, how did you find that challenge?
0:30:45 > 0:30:47I found it pretty difficult.
0:30:47 > 0:30:51It was very, very hard to get your head round what to do first,
0:30:51 > 0:30:53but, under pressure like that, little things go wrong.
0:30:53 > 0:30:55It's so difficult.
0:30:55 > 0:30:58You doubt yourself. You could see your mind ticking...
0:30:58 > 0:30:59"What's going on?"
0:30:59 > 0:31:01Anyway, I'm going to try it first.
0:31:01 > 0:31:05Let's get stuck in. I tried not to do too much to the fish, so just put
0:31:05 > 0:31:08a bit of flavouring in the oil and just pan-fried it.
0:31:08 > 0:31:10Experimenting with foods -
0:31:10 > 0:31:12is that something you like to do? Yeah, definitely.
0:31:12 > 0:31:14I like to look at what's in the fridge.
0:31:14 > 0:31:16Any leftovers, anything like that.
0:31:16 > 0:31:18And kind of come up with something.
0:31:18 > 0:31:21Not going to find any bones in there, are we?
0:31:21 > 0:31:22I hope not. THEY LAUGH
0:31:22 > 0:31:25It was a lot trickier to bone than the mackerel, I thought.
0:31:25 > 0:31:29Picked quite a few of them out and hopefully haven't left any in there for you.
0:31:29 > 0:31:32The fish is beautifully cooked. And I was worried about that
0:31:32 > 0:31:34because I saw you keep taking it in and out of the pan.
0:31:34 > 0:31:36That's something I wouldn't do.
0:31:36 > 0:31:37If you're going to cook it, cook it.
0:31:37 > 0:31:39Don't muck around with it.
0:31:39 > 0:31:41The only other thing I was a little bit worried about
0:31:41 > 0:31:45was how you'd cut them vegetables beautifully and you were making
0:31:45 > 0:31:47this ragout and all of a sudden you've blended it.
0:31:47 > 0:31:49I was thinking, "Right, where are you going with that?"
0:31:49 > 0:31:51Because you'd lost that texture. Sure.
0:31:51 > 0:31:53But because you've got the samphire in there
0:31:53 > 0:31:55you've still got some of that texture there.
0:31:55 > 0:31:57I found the seasoning on the fish bang on,
0:31:57 > 0:32:00and I think what that shows me is the sign of someone
0:32:00 > 0:32:03that understands how to eat but also how to cook,
0:32:03 > 0:32:06which is important. Thank you very much. Thank you. Well done.
0:32:06 > 0:32:08Well done. Thanks a lot.
0:32:08 > 0:32:09'It went quite well.
0:32:09 > 0:32:12I was pretty worried because it was a really tough challenge,
0:32:12 > 0:32:15but it was pretty positive. Yeah, I'm quite happy.
0:32:15 > 0:32:17Did he use all the ingredients?
0:32:17 > 0:32:19He actually left the carrot out.
0:32:19 > 0:32:23The carrot actually might have tipped it over the edge as well.
0:32:23 > 0:32:24So, maybe he was just holding back,
0:32:24 > 0:32:26or he didn't know what to do with it.
0:32:26 > 0:32:27THEY LAUGH
0:32:27 > 0:32:30Next into the tasting room is Sarah.
0:32:30 > 0:32:34She's serving marinated pan-fried gurnard with a tomato,
0:32:34 > 0:32:36red pepper and carrot ragout,
0:32:36 > 0:32:39topped with samphire and an orange and chilli dressing.
0:32:39 > 0:32:42There we go. Fantastic. Look at that.
0:32:42 > 0:32:44How did you find the challenge?
0:32:44 > 0:32:46It was actually better than I expected.
0:32:46 > 0:32:48There's a lot of ingredients there that I have used.
0:32:48 > 0:32:50Never used the gurnard before, but, as I said,
0:32:50 > 0:32:53cooked it like I would a white fish.
0:32:53 > 0:32:55So, wasn't as panicky as I thought.
0:32:55 > 0:32:57I was very impressed with the way you worked.
0:32:57 > 0:33:01I was watching you and you obviously picked up a few tips from the fish filleting,
0:33:01 > 0:33:04which was nice to see. Looking at the dish,
0:33:04 > 0:33:07it looks like you want to eat it. Both of you did very similar dishes.
0:33:07 > 0:33:09We did, yeah. Yeah, so...
0:33:09 > 0:33:12I'm going to try it, anyway. See if they taste the same.
0:33:12 > 0:33:15I'm going to ruin your presentation because I just want to see the fish.
0:33:16 > 0:33:18It's cooked lovely.
0:33:30 > 0:33:31Beautifully prepared, that fish.
0:33:31 > 0:33:36Overall, obviously the fish is bang on. Good.
0:33:36 > 0:33:38Cooked it at the last minute, which was good to see.
0:33:38 > 0:33:42The vegetables, what you've done there is you've cooked them,
0:33:42 > 0:33:44made almost like a ragout. I love the texture.
0:33:44 > 0:33:48The texture is there. A tad on the rustic side, though.
0:33:48 > 0:33:50If you're eating it. I'm still chewing on a bit of rosemary,
0:33:50 > 0:33:53so just be careful when you're using harder herbs.
0:33:53 > 0:33:56You either keep them whole and then cook it and take them out,
0:33:56 > 0:33:58or chop them very, very finely. OK.
0:33:58 > 0:34:01And you've thought about the balance of the whole dish and that's what...
0:34:01 > 0:34:04I'm looking for people that are really thinking about food, not just cooking it.
0:34:04 > 0:34:07If I was to eat out, if I were served a gurnard dish like that,
0:34:07 > 0:34:09I'd be very happy to pay money for it. Brilliant!
0:34:09 > 0:34:14Well done. I'm looking for a cook who can really showcase what I do
0:34:14 > 0:34:17but also learn, and both of you have taken it on board
0:34:17 > 0:34:18what I've done today,
0:34:18 > 0:34:21so it might take a while for me to come to a decision.
0:34:21 > 0:34:23OK, thank you. Please be patient.
0:34:23 > 0:34:26There you go, and if you'd like to go back to the waiting room,
0:34:26 > 0:34:29we'll see you shortly. Thank you. Thanks a lot. Thank you, Sarah.
0:34:29 > 0:34:32To get a Michelin star chef to say he would actually happily pay for my food
0:34:32 > 0:34:35is just unbelievable, so I'm really happy.
0:34:35 > 0:34:38With the final challenge complete,
0:34:38 > 0:34:42it's just left for Nathan to deliberate over our two home cooks.
0:34:42 > 0:34:43Totally impressed with it.
0:34:43 > 0:34:45I'm really, really surprised.
0:34:45 > 0:34:48All day, the cooking has been good but them two, they know how to cook.
0:34:48 > 0:34:51There's not many professional chefs that could pull them dishes off.
0:34:51 > 0:34:54Wow. So now I'm thinking ahead to Friday.
0:34:54 > 0:34:57Obviously we've got to pick one of them to be your partner.
0:34:57 > 0:35:01Have you got any idea of who you might choose?
0:35:01 > 0:35:04No. That's the answer to that.
0:35:04 > 0:35:05I expected one of them to slip up
0:35:05 > 0:35:07and then it would be an easy decision,
0:35:07 > 0:35:10but they haven't. Well, you've got two great cooks,
0:35:10 > 0:35:14so, whoever you pick, I'm sure they'll do you proud.
0:35:15 > 0:35:17But before Nathan announces the winner,
0:35:17 > 0:35:20it's time to reveal what he makes with those ingredients.
0:35:20 > 0:35:22So it's over to you, Chef.
0:35:22 > 0:35:26Thank you. So what it is, basically, is one of my signature dishes.
0:35:26 > 0:35:27I think any seafood restaurant,
0:35:27 > 0:35:30any great seafood restaurant has to have a good fish soup.
0:35:30 > 0:35:34So, for me, gurnard is the ultimate fish-soup fish
0:35:34 > 0:35:38because it has the body but it also has the flavour.
0:35:38 > 0:35:41Were none of you tempted to make a soup? No.
0:35:41 > 0:35:44THEY LAUGH
0:35:44 > 0:35:47Off with its head. Keep the head for a second.
0:35:47 > 0:35:49Where you were filleting yours, you did it from the top,
0:35:49 > 0:35:52like the mackerel, but I do this one from the bottom
0:35:52 > 0:35:54so I can come cleanly round the ribs.
0:35:54 > 0:35:56So you come all the way to the top.
0:35:56 > 0:35:58Why fish? You know, you've always been into fish,
0:35:58 > 0:36:01even when you were younger, when you started cooking?
0:36:01 > 0:36:04I went to work for Rick Stein when I was younger.
0:36:04 > 0:36:07He's basically Fish God. Yeah.
0:36:07 > 0:36:08SHE LAUGHS
0:36:08 > 0:36:10To work for someone like that is so inspiring.
0:36:10 > 0:36:12It's infectious.
0:36:12 > 0:36:14What I've done... Just going to cut these vegetables up,
0:36:14 > 0:36:16all the sort of same size.
0:36:17 > 0:36:20How old were you when you got your first Michelin star?
0:36:20 > 0:36:21I was actually very young.
0:36:21 > 0:36:24I thought it would be a good idea to open a restaurant when I was 24, and
0:36:24 > 0:36:26then 25, I got a Michelin star.
0:36:26 > 0:36:30Wow! So I've got the oil hot.
0:36:30 > 0:36:32All the vegetables are roughly the same size,
0:36:32 > 0:36:34which is important because you want to make sure
0:36:34 > 0:36:36they cook at the same time. OK.
0:36:36 > 0:36:39Just let that fry away. Then into this pan,
0:36:39 > 0:36:43we're going to put all these trimmings that you would have put in the bin.
0:36:44 > 0:36:47The head's actually a really important part of this dish because it's got
0:36:47 > 0:36:49so much protein and so much flavour in it.
0:36:49 > 0:36:51It gives you that sort of real body.
0:36:51 > 0:36:53Now this has sweated down and starting to soften,
0:36:53 > 0:36:56I'm going to put a couple of pieces of orange peel going in there.
0:36:56 > 0:36:59We've got a bay leaf and then a few bits of rosemary.
0:36:59 > 0:37:01Try not to beat them around too much.
0:37:01 > 0:37:03I don't want to break them up too much cos I'll pull them out.
0:37:03 > 0:37:07And then I'm going to put these tomatoes in as well.
0:37:07 > 0:37:09Lots of flavour. Is your wife a good cook?
0:37:09 > 0:37:11She's very good. Is she?
0:37:11 > 0:37:15No, she's very good. Very good at cooking homely things like lasagnes
0:37:15 > 0:37:17and shepherd's pies and all that sort of stuff,
0:37:17 > 0:37:19which is all the stuff I love.
0:37:19 > 0:37:21In with the fish stock.
0:37:21 > 0:37:25I'll probably put about half of that in there and we use the other half of that pan in a second.
0:37:25 > 0:37:28And then what I've got here with the...
0:37:28 > 0:37:32actual fish... So you see it's nice and roasted on the fish now? Yeah.
0:37:32 > 0:37:35There you go, look at that. The other half of the fish stock is going to go into the pan,
0:37:35 > 0:37:38and that's just going to deglaze anything that's come off of there.
0:37:38 > 0:37:41All the sediment that's on the bottom of the pan is going to...
0:37:41 > 0:37:43All the good bits. ..going to release, yeah?
0:37:43 > 0:37:47All the nice stuff. It's like making a gravy. Yeah. You know, when you do your roast.
0:37:49 > 0:37:51Put the rest of that fish stock in there.
0:37:51 > 0:37:55Take these bits of fish and put them into the soup.
0:37:57 > 0:38:00Put them back right in the middle.
0:38:00 > 0:38:03And then all that sediment from the pan goes in there as well.
0:38:03 > 0:38:05All that flavour. Everything?
0:38:07 > 0:38:09Then what I've got here is some samphire.
0:38:09 > 0:38:12What you should have done this morning is take the bottom off
0:38:12 > 0:38:15because the end of it is a little bit tough.
0:38:15 > 0:38:18You don't want that. So the soup will be ready now.
0:38:18 > 0:38:21This is called a mouli.
0:38:21 > 0:38:23It pushes through all them vegetables,
0:38:23 > 0:38:27all the cooked vegetables and all the fish as well, but should leave
0:38:27 > 0:38:31behind most of the fish bones.
0:38:31 > 0:38:36This crushes the head, crushes all the bones and gives some body to the soup.
0:38:36 > 0:38:38Once you've passed that through the mouli,
0:38:38 > 0:38:43you're going to put that through the actual sieve into the pan.
0:38:43 > 0:38:46Fish soup shouldn't be overly thick anyway. Yeah.
0:38:49 > 0:38:52So, I'm going to get a hot pan. This is for the gurnard.
0:38:52 > 0:38:57The one thing you want to do is make sure your pan is not too hot.
0:38:57 > 0:38:59You've got to make sure your fish is dry.
0:38:59 > 0:39:01The natural thing now is you think you want to push it down.
0:39:01 > 0:39:03But just let it relax for a bit.
0:39:04 > 0:39:08To make the dressing, a little bit of rapeseed oil in with the oranges.
0:39:08 > 0:39:10I'm going to put a little bit of salt in there as well
0:39:10 > 0:39:12and a little touch of pepper.
0:39:12 > 0:39:14Give that a bit of a mix-up.
0:39:17 > 0:39:19That's to go on the fish at the end.
0:39:19 > 0:39:22Simple. What I'm going to do now with this fish is just flip it over.
0:39:22 > 0:39:27And then what I'm going to do is take it off the heat and leave that to one side.
0:39:27 > 0:39:29And the heat in the pan will finish that off, OK?
0:39:29 > 0:39:32Then we'll put our samphire into the water.
0:39:34 > 0:39:36It literally needs that much.
0:39:36 > 0:39:39The fish now is going to be ready.
0:39:39 > 0:39:43So...we put the fish in like so.
0:39:43 > 0:39:46And then try to avoid putting it on the skin.
0:39:49 > 0:39:53And then we finish it off... We've got this samphire
0:39:55 > 0:39:57And then...
0:39:59 > 0:40:01..the orange. And this will just liven the whole thing up a bit.
0:40:01 > 0:40:03And that's it. Looks great, doesn't it?
0:40:03 > 0:40:05So that's a red gurnard soup, with a little bit of orange,
0:40:05 > 0:40:07a little bit of samphire.
0:40:07 > 0:40:11That's probably the nicest fish you can have, but I would say that,
0:40:11 > 0:40:13wouldn't I? Well, it looks amazing.
0:40:13 > 0:40:16Right, well, let's have a taste. Thank you. Take a spoon.
0:40:18 > 0:40:20It's incredible.
0:40:20 > 0:40:22It's beautiful.
0:40:23 > 0:40:24Oh, my gosh.
0:40:24 > 0:40:26It's lovely.
0:40:26 > 0:40:29That was absolutely delicious, but it's now time to reveal
0:40:29 > 0:40:31who you're going to pick as your partner for the Friday final,
0:40:31 > 0:40:33but, before we do,
0:40:33 > 0:40:36let's have a quick recap of the dishes they made earlier.
0:40:36 > 0:40:38In the first round,
0:40:38 > 0:40:42Euginio impressed Nathan with his speed and efficiency, making a tasty
0:40:42 > 0:40:45paella in only 45 minutes.
0:40:45 > 0:40:48He sailed through round two with his filleted mackerel and then pushed
0:40:48 > 0:40:50himself out of his comfort zone
0:40:50 > 0:40:53with a brave attempt at pan-fried gurnard.
0:40:53 > 0:40:55Scaring me because I have no idea what to do with that.
0:40:55 > 0:40:58I've packed a lot of flavour in there and I think it was nice,
0:40:58 > 0:40:59but so was Sarah's.
0:40:59 > 0:41:01I'd really like to go through and work alongside Nathan.
0:41:01 > 0:41:04That would be a fantastic opportunity.
0:41:04 > 0:41:07Sarah impressed with her presentation and flavours
0:41:07 > 0:41:08in the first round,
0:41:08 > 0:41:11showed off her filleting skills in round two,
0:41:11 > 0:41:12but, in round three,
0:41:12 > 0:41:16was her fish dish too rustic for a Michelin starred chef?
0:41:16 > 0:41:21I'm still chewing on a little bit of rosemary, so just chop them very, very finely. OK. Yep.
0:41:21 > 0:41:24'I'm quite happy that I've got this far, and to see Nathan cook,
0:41:24 > 0:41:26but I'd love to win and get through to the Friday final.
0:41:28 > 0:41:30First thing I'd like to say... Congratulations to both of you.
0:41:30 > 0:41:33You've been brilliant today. Thank you. Thanks.
0:41:33 > 0:41:37But, Nathan, it is time to declare your winner and who will be your
0:41:37 > 0:41:39partner in the Friday final.
0:41:39 > 0:41:41So it's over to you.
0:41:41 > 0:41:44Well, you guys have both cooked some amazing food today,
0:41:44 > 0:41:46and you both made it very difficult for me
0:41:46 > 0:41:49because you both were pretty much faultless.
0:41:49 > 0:41:53I just want to say, whoever has lost,
0:41:53 > 0:41:56don't be upset because you both did really well.
0:41:56 > 0:42:00But I'm going to go with someone I think can help me
0:42:00 > 0:42:01win this competition.
0:42:04 > 0:42:05So...
0:42:08 > 0:42:11..Euginio, you're coming with me for the final day.
0:42:11 > 0:42:13Oh, my goodness! Congratulations.
0:42:13 > 0:42:16Sarah, you cooked amazing food,
0:42:16 > 0:42:20so please go away with your head held high because it was amazing.
0:42:20 > 0:42:22'Yeah, I was genuinely shocked that I was selected
0:42:22 > 0:42:25because I know Sarah's last dish was fantastic.
0:42:25 > 0:42:27A little bit disappointed that I won't get to work
0:42:27 > 0:42:29with Nathan on Friday but absolutely no regrets at all.
0:42:29 > 0:42:31So, big congratulations, Euginio.
0:42:31 > 0:42:33You're going to be back on Friday.
0:42:33 > 0:42:36Any final thoughts or tips?
0:42:36 > 0:42:39Sharpen your knives because we've got a big challenge ahead of us.
0:42:39 > 0:42:41Yes, Chef. And well done. HE LAUGHS
0:42:41 > 0:42:42Thank you.
0:42:42 > 0:42:45'I'm really excited to be working with Nathan in the final
0:42:45 > 0:42:46and hopefully I can do him justice.
0:42:46 > 0:42:48Tomorrow on Yes Chef,
0:42:48 > 0:42:53it's the Friday final and our four pro-am teams will go head-to-head.
0:42:53 > 0:42:55You've overcooked the grouse.
0:42:55 > 0:42:56We should be ready now, we should be on.
0:42:56 > 0:43:00They will be judged by triple Michelin starred chef Pierre Koffmann.
0:43:00 > 0:43:03I doubt, in 45 minutes, if you can do that.
0:43:03 > 0:43:06But only one team can win.
0:43:06 > 0:43:07Let me back in there!
0:43:41 > 0:43:43Everybody loves sitcom. I've watched a lot of telly,