0:00:02 > 0:00:05This week, four incredible chefs selected their perfect partners
0:00:05 > 0:00:08from some exceptional home cooks.
0:00:08 > 0:00:12Today, those four teams compete, but only one can win.
0:00:13 > 0:00:17For the home cooks, it's a chance to prove themselves to their mentors...
0:00:19 > 0:00:23..for the professionals, their reputations are on the line...
0:00:24 > 0:00:25..as they will ultimately be judged
0:00:25 > 0:00:29by triple Michelin-starred chef Pierre Koffmann.
0:00:30 > 0:00:32For me, there is only two type of cooking -
0:00:32 > 0:00:34bad cooking and good cooking.
0:00:34 > 0:00:3730 seconds left.
0:00:37 > 0:00:42Four chefs, four home cooks - but only one team can win.
0:00:43 > 0:00:45This is Yes Chef.
0:00:49 > 0:00:52Hello, and welcome to Yes Chef.
0:00:52 > 0:00:55It's the Friday final, and our four pro-am teams
0:00:55 > 0:00:57are back in the kitchen ready to go head-to head -
0:00:57 > 0:00:59so, let's meet them.
0:00:59 > 0:01:01On Monday, Paul Ainsworth
0:01:01 > 0:01:03from Number 6 in Padstow
0:01:03 > 0:01:06chose electrical engineer John Godwin as his team-mate.
0:01:08 > 0:01:09Quietly confident. Quietly confident.
0:01:09 > 0:01:12We've just to got to relax, enjoy it and just cook good food.
0:01:12 > 0:01:13It's as easy as that.
0:01:13 > 0:01:16Bryn Williams from Odette's in London
0:01:16 > 0:01:19teamed up with full-time mum Julie Jones on Tuesday.
0:01:19 > 0:01:21I'm nervous, but it's an honour.
0:01:21 > 0:01:24Yeah. It's just something I'd never be able to do.
0:01:24 > 0:01:28Cooking with these guys alone - but, for Pierre, is... Wow.
0:01:28 > 0:01:31On Wednesday, Luke Tipping from Simpsons in Birmingham
0:01:31 > 0:01:34chose account manager Jo Cooksey as his team-mate.
0:01:34 > 0:01:35So what's their battle plan?
0:01:35 > 0:01:38I think it's just keep calm, and we'll have fun, won't we?
0:01:38 > 0:01:41Yeah, we will. That's the main thing. Absolutely.
0:01:41 > 0:01:42And yesterday, Nathan Outlaw
0:01:42 > 0:01:44from his eponymous restaurant in Port Isaac
0:01:44 > 0:01:48picked translator Eugenio Reyes to be his partner.
0:01:48 > 0:01:49I think I've got the man here,
0:01:49 > 0:01:51especially with what I saw the other day.
0:01:51 > 0:01:53I'm feeling confident.
0:01:53 > 0:01:55I'm just going to do as I'm told!
0:01:57 > 0:01:58So, this is it.
0:01:58 > 0:01:59We're down to the final.
0:01:59 > 0:02:02Four amazing chefs, four talented home cooks,
0:02:02 > 0:02:05but only one winning team.
0:02:05 > 0:02:08Round one, it's recreate the recipe.
0:02:08 > 0:02:09For this challenge, each of our chefs
0:02:09 > 0:02:11have given their partners a masterclass
0:02:11 > 0:02:14in how to deliver an exceptional dish.
0:02:14 > 0:02:17Let's see how they got on.
0:02:17 > 0:02:20The home cooks had just one hour to complete their masterclass
0:02:20 > 0:02:23and learn how to recreate the exact same dish.
0:02:23 > 0:02:27So, write everything down - any questions you have, ask me.
0:02:27 > 0:02:30Each chef has chosen a demanding recipe for their home cook
0:02:30 > 0:02:33in an attempt to showcase their skills and win the round.
0:02:33 > 0:02:36So, it takes 20 minutes to cook and needs about 20 minutes to rest.
0:02:36 > 0:02:37Oh, right, OK.
0:02:37 > 0:02:38On the Red team, home cook Julie
0:02:38 > 0:02:40will be attempting chef Bryn's dish -
0:02:40 > 0:02:43roast loin of lamb served with charred baby gem lettuce
0:02:43 > 0:02:46and peas with smoked bacon.
0:02:46 > 0:02:48So, we seal the sides, keeping all the flavour in there.
0:02:48 > 0:02:50I'll do my best.
0:02:50 > 0:02:51The lamb must be cooked to perfection,
0:02:51 > 0:02:54fat side down to enhance the flavour.
0:02:54 > 0:02:57Welsh lamb's going to star. It is. It is.
0:02:59 > 0:03:02On the Blue team, home cook Eugenio is making chef Nathan's dish -
0:03:02 > 0:03:06lemon sole with an oyster, cucumber and horseradish sauce
0:03:06 > 0:03:10topped with crispy breaded oysters and a cucumber and dill dressing.
0:03:10 > 0:03:12Always work so you can see where you're going.
0:03:12 > 0:03:15That way, you're not going to make any big mistakes.
0:03:15 > 0:03:17The key to this dish is the handling of the fish.
0:03:17 > 0:03:20I think I need to be very, very careful with the filleting.
0:03:20 > 0:03:23It must be beautifully filleted and can be easily overcooked,
0:03:23 > 0:03:24so timing is crucial.
0:03:24 > 0:03:27Don't start cooking the fish until you've got everything there.
0:03:27 > 0:03:29You've got the sauce ready, the dressing ready,
0:03:29 > 0:03:31oysters are ready, everything's there, then fish goes in.
0:03:31 > 0:03:32Perfect.
0:03:32 > 0:03:36On the Green team, Jo will be attempting chef Luke's dish
0:03:36 > 0:03:40of rack of lamb with chickpea puree, served with runner beans, radish,
0:03:40 > 0:03:43lovage, goat's cheese and a lamb jus.
0:03:43 > 0:03:46It's vital Jo leaves the sauce long enough to reduce properly...
0:03:46 > 0:03:48What you want to do is just reduce that now... OK.
0:03:48 > 0:03:50..really till it's virtually all gone.
0:03:50 > 0:03:52..in order to enrich the flavours of her lamb.
0:03:52 > 0:03:54It's all about the feel, you know what I mean? Yeah.
0:03:54 > 0:03:57If you feel it's too thick, do it thinner.
0:03:57 > 0:04:00If you feel it's too thin... Tough!
0:04:01 > 0:04:05We just keep working, keep working, making use of our time. Oh, yeah.
0:04:05 > 0:04:06And, finally, on the Yellow team,
0:04:06 > 0:04:09home cook John will attempt to master chef Paul's dish
0:04:09 > 0:04:12of pan-fried turbot with steamed Cornish asparagus
0:04:12 > 0:04:15and a seaweed, herb and smoky butter sauce.
0:04:15 > 0:04:18We want to let the flavour in and we want to let it into there.
0:04:18 > 0:04:21The key to this dish is the perfect presentation of the asparagus
0:04:21 > 0:04:25and sealing the turbot in a very hot pan before putting it in the oven.
0:04:25 > 0:04:28Look at it. Just... OK? Yeah. Look at it.
0:04:28 > 0:04:31So that's two lamb and two fish dishes,
0:04:31 > 0:04:34but each with their very own Michelin star twist.
0:04:34 > 0:04:37What do you think? Yeah. Yeah? I hope I can do it.
0:04:37 > 0:04:40We're in it to win it. Yeah. Oh, yeah!
0:04:40 > 0:04:42Happy? Think so, yeah, going to give it a go. Easy.
0:04:42 > 0:04:44Let's smash it, then. Let's go. OK.
0:04:44 > 0:04:45I know we can do this. Yes, we can.
0:04:45 > 0:04:47Good man.
0:04:47 > 0:04:49So, our cooks will have just one hour
0:04:49 > 0:04:52to recreate their professional chef's dish
0:04:52 > 0:04:55whilst their mentors watch from the green room.
0:04:55 > 0:04:57Chefs, you do have a lifeline.
0:04:57 > 0:05:00If you see your partner heading for disaster,
0:05:00 > 0:05:03you can step in - but for just two minutes.
0:05:03 > 0:05:06Other than that, cooks, you are on your own.
0:05:06 > 0:05:08Right, chefs, it's time to leave the kitchen.
0:05:08 > 0:05:11Brilliant. All right? See you in a bit. Yeah. Off you go.
0:05:11 > 0:05:14Cheers, mate. Yeah, no worries. Thanks. Come on, you, Paul, out.
0:05:14 > 0:05:15Thank you. I'm going.
0:05:17 > 0:05:18Here we go!
0:05:19 > 0:05:20Good luck, cooks.
0:05:20 > 0:05:24You've got one hour, and your time...starts now.
0:05:25 > 0:05:27So, our cooks are off
0:05:27 > 0:05:31and trying desperately to impress their Michelin-starred chefs.
0:05:31 > 0:05:34Meanwhile, the chefs take a seat backstage.
0:05:34 > 0:05:36On the Blue team, Nathan's partner Eugenio
0:05:36 > 0:05:39starts with the tricky task of filleting his sole.
0:05:39 > 0:05:40Take his time.
0:05:40 > 0:05:41Yeah. I'm OK for this bit.
0:05:41 > 0:05:44It's just later on it might get a little bit tricky, I think.
0:05:44 > 0:05:46Good knife skills, hasn't he? Yeah.
0:05:46 > 0:05:48So, the Blues are on track.
0:05:48 > 0:05:50Meanwhile, on the Green team,
0:05:50 > 0:05:53Luke is concerned that his partner Jo is falling behind.
0:05:53 > 0:05:54Jo, come on, get it in!
0:05:54 > 0:05:56All you've got to do is get the lamb in the oven.
0:05:56 > 0:05:58Not...not on the flesh side.
0:05:58 > 0:06:02So, Jo finally gets Luke's lamb in the oven for the Greens,
0:06:02 > 0:06:06at the same time as Julie gets Bryn's lamb in for the Reds...
0:06:06 > 0:06:08And Paul spots an opportunity to wind Bryn up.
0:06:08 > 0:06:11I don't think it went fat side down, Bryn.
0:06:14 > 0:06:17There's always one, isn't there? There's always one.
0:06:17 > 0:06:19Hiya, John. Hi, Sheree. You OK?
0:06:19 > 0:06:21Is everything under control? It seems to be, yeah.
0:06:21 > 0:06:23The asparagus is... Oh, lovely. ..ready to go.
0:06:23 > 0:06:26Are you pushed for time? No, no. Well, hopefully not.
0:06:26 > 0:06:28I say that now, but we'll see how we get on.
0:06:28 > 0:06:31Paul hasn't come running through going, "For God's sake, no!"
0:06:31 > 0:06:32No, no-one's come running through.
0:06:32 > 0:06:35You must all be doing a very good job. Yeah! So, keep it up.
0:06:35 > 0:06:38Meanwhile, over on Nathan's team,
0:06:38 > 0:06:40Eugenio, having quickly filleted his fish,
0:06:40 > 0:06:42is now racing ahead with his oysters.
0:06:42 > 0:06:45Yeah, his oysters are done. Yeah, he's done.
0:06:45 > 0:06:4715 minutes - that's five minutes quicker than he needed to do it.
0:06:47 > 0:06:50I told him he needed 20 minutes to do his oysters and his fish.
0:06:50 > 0:06:52He's ahead of time. The thing is, with a fish dish,
0:06:52 > 0:06:54as long as you don't go TOO ahead of time... Yeah, yeah.
0:06:54 > 0:06:56I said to him, "Don't cook nothing..."
0:06:56 > 0:06:59Until they're five minutes away, yeah, yeah.
0:06:59 > 0:07:04On the Greens, Luke's partner Jo is taking things a little slower.
0:07:04 > 0:07:06Come on, Jo, you don't need to read this.
0:07:06 > 0:07:07Just puree it.
0:07:09 > 0:07:12That's easy for you to say! Yeah! Sitting here.
0:07:12 > 0:07:13Sensing Luke's frustration,
0:07:13 > 0:07:17Bryn puts on the pressure for him to use his two minutes.
0:07:17 > 0:07:19I reckon you should go in there now, Luke.
0:07:19 > 0:07:21Don't want to tell you what to do, Luke,
0:07:21 > 0:07:23but, yeah, I do agree with Bryn.
0:07:23 > 0:07:26I think maybe you should go in there now!
0:07:27 > 0:07:31Hi, Jo. Hi. Ooh, this looks nice, bubbling away. Yep.
0:07:31 > 0:07:36All going to plan? I think so. You think so? I think so!
0:07:36 > 0:07:38Say yes! Yes! Yes, it's fine!
0:07:38 > 0:07:39It's not a problem.
0:07:39 > 0:07:42How does it feel knowing that all the chefs are watching you
0:07:42 > 0:07:43on your camera up there?
0:07:43 > 0:07:45I hadn't really thought about it. Oh, you haven't.
0:07:45 > 0:07:46You just reminded me! Sorry.
0:07:46 > 0:07:48Sheree's putting mine off.
0:07:48 > 0:07:50Stop talking!
0:07:53 > 0:07:56Across the kitchen, it's time for Bryn's partner Julie
0:07:56 > 0:07:57to take her lamb out -
0:07:57 > 0:08:01and, much to Bryn's relief, she HAS cooked it fat side down.
0:08:01 > 0:08:03See? Was on the fat side down.
0:08:03 > 0:08:06I was just winding you up. Yes!
0:08:06 > 0:08:07That looks lovely.
0:08:07 > 0:08:10Julie must now leave her lamb to rest.
0:08:10 > 0:08:12It's a nail-biting wait for Bryn,
0:08:12 > 0:08:15as he won't know if it's perfectly cooked until it's ready to carve.
0:08:15 > 0:08:17Hi, Julie. Hi! All going OK?
0:08:17 > 0:08:18Yeah, I think so.
0:08:18 > 0:08:22I've got the lamb out, so that's going to rest nicely, hopefully.
0:08:22 > 0:08:26Is there much else to do? Just the veg prep to finish,
0:08:26 > 0:08:28get the bacon crispy. Good.
0:08:28 > 0:08:30And then bring it all together at the end.
0:08:30 > 0:08:32Good - and you're smiling, still! Yes! That's good.
0:08:32 > 0:08:34OK, I'll let you get on. Good luck.
0:08:34 > 0:08:37'In order to deliver the perfect dish,
0:08:37 > 0:08:40'the home cooks' timing needs to be impeccable...'
0:08:40 > 0:08:42Cooks, you've had 20 minutes.
0:08:42 > 0:08:45'..but Eugenio has already put his fish in the oven,
0:08:45 > 0:08:46'which is worrying partner Nathan.'
0:08:46 > 0:08:48Right, I'm going in, because this is quite critical.
0:08:48 > 0:08:51Hang on, you don't have to go out, do you, straightaway?
0:08:51 > 0:08:53Nathan, it's fine, sit down.
0:08:53 > 0:08:56So, Nathan's the first chef to use his two minutes
0:08:56 > 0:08:59to step in and give Eugenio some vital tips...
0:08:59 > 0:09:00Right, I think I'm all right, Nathan.
0:09:00 > 0:09:03I just come in to tell you... Yeah? Two minutes, OK, Nathan?
0:09:03 > 0:09:05You can go when you're ready... Yeah. ..but the fish,
0:09:05 > 0:09:07it's really paramount that it goes when it's ready. Right.
0:09:07 > 0:09:09..and the arrival of Nathan in the kitchen
0:09:09 > 0:09:11has slightly unnerved the other cooks.
0:09:11 > 0:09:13I know he's watching me do the sauce, he's not coming,
0:09:13 > 0:09:15so, it seems to be...
0:09:15 > 0:09:17Ooh, and I've used the same whisk.
0:09:17 > 0:09:19Surprised he didn't come in, then.
0:09:19 > 0:09:21You just need a little bit of salt in that. Yep. Yeah.
0:09:21 > 0:09:24That hasn't been seasoned, though. No. Sorry, Nathan, time's up.
0:09:24 > 0:09:26All right, Nathan. No worries.
0:09:26 > 0:09:29Keep it simple, yeah? Yeah. No worries!
0:09:29 > 0:09:33So, taking Nathan's advice, Eugenio puts a plate in the oven to warm
0:09:33 > 0:09:35and makes a start on his cucumber and dill dressing.
0:09:35 > 0:09:37So, you've had two minutes? Is that two minutes?
0:09:37 > 0:09:39That was two minutes, yeah.
0:09:39 > 0:09:41Do they kick you out after two? Yeah, they kick you out.
0:09:41 > 0:09:43On the Red team, the moment of truth arrives
0:09:43 > 0:09:46as Julie makes her first cut into Bryn's lamb.
0:09:46 > 0:09:47Is that cooked? Is that cooked?
0:09:49 > 0:09:51Look at that. Look at that!
0:09:51 > 0:09:54That's as pink as the day is long. Look at that.
0:09:54 > 0:09:58Extremely relieved and excited by what he sees on the screen,
0:09:58 > 0:10:02he can't help using his two minutes to go in and take a closer look.
0:10:02 > 0:10:04Right, I'm going, I'm going in. Right.
0:10:06 > 0:10:09Bryn. I'm in. Two minutes to go now.
0:10:09 > 0:10:11Yeah, I think I'm going OK. Yeah.
0:10:11 > 0:10:13Having endured Paul's attempts to wind him up,
0:10:13 > 0:10:16Bryn can't help rubbing his nose in his success.
0:10:16 > 0:10:17Sneak it in there. Sneak it in!
0:10:20 > 0:10:22Are you pleased? I'm very pleased.
0:10:24 > 0:10:28Meanwhile, Paul's partner John is so focused on seasoning his turbot,
0:10:28 > 0:10:30he's forgotten to heat his pan.
0:10:30 > 0:10:31Turbot pan on!
0:10:31 > 0:10:34While you're seasoning, the pan's getting nice and hot.
0:10:34 > 0:10:35Turbot pan on.
0:10:35 > 0:10:39Any delays at this late stage could mean the fish isn't cooked in time -
0:10:39 > 0:10:41and Nathan can't resist the opportunity
0:10:41 > 0:10:43to point this out to Paul.
0:10:43 > 0:10:45Turbot not in there? No.
0:10:45 > 0:10:4715 minutes to go. Mm.
0:10:47 > 0:10:50I bet it's 260g worth, at least, isn't it?
0:10:50 > 0:10:51No, it's quite...it's quite small.
0:10:51 > 0:10:53It's quite a shallow turbot, yeah.
0:10:58 > 0:10:59Right, Bryn, time's up.
0:10:59 > 0:11:01OK, just make sure you drain that off, and you're good.
0:11:01 > 0:11:03Come on, you, out.
0:11:06 > 0:11:10Meanwhile, Paul's partner John has to wait for his pan to warm up.
0:11:12 > 0:11:14Having been forgotten under the grill since Nathan's visit,
0:11:14 > 0:11:16Eugenio's plate is about to crack.
0:11:16 > 0:11:18His plate is going to be so hot.
0:11:18 > 0:11:20He's left it in the oven under the grill.
0:11:20 > 0:11:22The plate... It's going to be so hot.
0:11:22 > 0:11:25On the Greens, Luke's partner Jo is overstirring her sauce,
0:11:25 > 0:11:27which slows down the reduction time,
0:11:27 > 0:11:31so Luke decides to use his two minutes to prevent Jo from disaster.
0:11:31 > 0:11:32Too hot. OK, I'm going in.
0:11:32 > 0:11:34Yes, turbot's in! Turbot's in! Turbot's in!
0:11:34 > 0:11:39Ooh, Luke, come on. Let's go, go, go.
0:11:39 > 0:11:42Oh, Luke, Luke. Come on, come on. Two minutes starts now.
0:11:42 > 0:11:44Stop stirring, stop stirring. Oh, sorry!
0:11:44 > 0:11:46You keep stirring. You keep stirring, keep stirring.
0:11:46 > 0:11:49While Luke rescues Jo's sauce,
0:11:49 > 0:11:52Eugenio finally rescues his plate from under the grill.
0:11:52 > 0:11:53It's too hot, that bowl.
0:11:53 > 0:11:55I wasn't expecting it to be that hot!
0:11:55 > 0:11:56I'm going to leave it to cool down a bit,
0:11:56 > 0:11:59otherwise the sauce might split when I put it in there.
0:11:59 > 0:12:01Right, Luke, time's up. OK.
0:12:01 > 0:12:03Drain them off when they're cooked. Come on, you.
0:12:03 > 0:12:06Put them in there, mix it... Out, out, out!
0:12:06 > 0:12:07He had longer than me!
0:12:07 > 0:12:09Bye!
0:12:09 > 0:12:12Five minutes left, guys, only five minutes.
0:12:12 > 0:12:15You need to start thinking about plating up.
0:12:15 > 0:12:20So, Jo, Julie and Eugenio put the finishing touches to their plates...
0:12:20 > 0:12:22Got to balance this sucker on there.
0:12:22 > 0:12:26..but Paul's partner John is dangerously behind.
0:12:26 > 0:12:29Worried he won't get his food on the plate in time,
0:12:29 > 0:12:33Paul uses his two minutes to go in and give John a helping hand.
0:12:33 > 0:12:35Right, I'm going in.
0:12:35 > 0:12:37Going in!
0:12:37 > 0:12:38Leaving it right to the end. Yeah.
0:12:38 > 0:12:40Just under temperature on the fish, slightly.
0:12:40 > 0:12:43Yeah. What's the temperature? Two minutes. Six and a half.
0:12:43 > 0:12:45OK, take a little bit of your cooking juice...
0:12:45 > 0:12:47like that.
0:12:47 > 0:12:48Just into your sauce.
0:12:48 > 0:12:50Olive oil on here now. Sauce is lovely. Yeah.
0:12:50 > 0:12:54Two minutes left. Only two minutes to go.
0:12:54 > 0:12:56Right, Paul, out, your time is up.
0:12:56 > 0:13:00When you get to that one minute, check your turbot, OK? OK.
0:13:02 > 0:13:04Paul's cutting it fine for one and a half here.
0:13:04 > 0:13:07Can't see the turbot out resting anywhere.
0:13:07 > 0:13:09Yeah. I'd be resting that turbot. I'd be resting that turbot.
0:13:09 > 0:13:10TIMER RINGS
0:13:10 > 0:13:12That was my one-minute timer.
0:13:12 > 0:13:14Racing against the clock,
0:13:14 > 0:13:15John is going to need every last second
0:13:15 > 0:13:18if he wants to get anything on his plate.
0:13:18 > 0:13:1930 seconds.
0:13:21 > 0:13:23Come on, John.
0:13:23 > 0:13:25Is he going for it? Yeah, he's going for it.
0:13:25 > 0:13:26Good lad. Good lad.
0:13:26 > 0:13:29On the tray. That's it. That's it.
0:13:29 > 0:13:30Come on.
0:13:30 > 0:13:33That's it. Asparagus nice and tight to the turbot.
0:13:33 > 0:13:34Brilliant.
0:13:34 > 0:13:36Sauce. Sauce. Sauce.
0:13:36 > 0:13:40Ten...nine...eight...
0:13:40 > 0:13:41To the wire, to the wire.
0:13:41 > 0:13:42..six...
0:13:42 > 0:13:44Sauce, sauce. ..five...
0:13:44 > 0:13:47Sauce. ..four...three...
0:13:47 > 0:13:49Look at that! ..two...
0:13:49 > 0:13:51One. Stop cooking.
0:13:51 > 0:13:52Step away from your plates.
0:13:52 > 0:13:53Yes!
0:13:53 > 0:13:56Oh, my God, where did that time go?
0:13:56 > 0:14:00So, that's the end of round one. Our cooks have done all they can.
0:14:00 > 0:14:02It's now time to taste.
0:14:02 > 0:14:04First to be judged by the other chefs
0:14:04 > 0:14:06is the Red team of Bryn and Julie.
0:14:06 > 0:14:09Bryn's dish is roast loin of lamb
0:14:09 > 0:14:13served with charred baby gem lettuce and peas with smoked bacon.
0:14:14 > 0:14:16This is Julie's version -
0:14:16 > 0:14:18but will it impress the other chefs?
0:14:18 > 0:14:19There it goes.
0:14:19 > 0:14:21Be nice, lads. Be nice.
0:14:21 > 0:14:22It looks delicious.
0:14:22 > 0:14:25How did you find it? I found it OK.
0:14:25 > 0:14:27I remained calm. That was the main thing. That's good.
0:14:27 > 0:14:30For me, she could have done a bit more if I'd have given her more,
0:14:30 > 0:14:32because she's a very, very capable cook,
0:14:32 > 0:14:34so, really if there's any marks going down,
0:14:34 > 0:14:37it's cos it's my fault, not because of Julie's cooking. OK. I think.
0:14:37 > 0:14:40Right, guys, would you like to have a taste?
0:14:40 > 0:14:41Can't wait.
0:14:42 > 0:14:44Go for it, boys.
0:14:44 > 0:14:47It's lovely and colourful, isn't it? Yeah, it's lovely.
0:14:47 > 0:14:49That lamb's beautifully cooked. Mm.
0:14:49 > 0:14:51Thank you. Beautifully cooked. Yeah.
0:14:52 > 0:14:54A touch more seasoning on the lettuce.
0:14:54 > 0:14:56OK. But it's cooked lovely -
0:14:56 > 0:14:58and that's also a very difficult thing to do,
0:14:58 > 0:15:00a nice piece of braised baby gem. OK, thank you.
0:15:00 > 0:15:04That lamb, outstanding. Thank you. Outstanding.
0:15:04 > 0:15:07I think, overall, watching you from the camera, as well,
0:15:07 > 0:15:09the way you organised yourself, you nailed it.
0:15:09 > 0:15:11Nailed it completely. Yeah.
0:15:11 > 0:15:13Well, well done. Thank you.
0:15:13 > 0:15:15And well done, Bryn, as well. Yeah, thanks, Bryn.
0:15:15 > 0:15:17I didn't do anything! Literally nothing. Thank you.
0:15:17 > 0:15:19Just a bit more salt on the lettuce. OK.
0:15:19 > 0:15:22Apart from that, you can taste everything. Well done.
0:15:22 > 0:15:25Thank you. Good team effort. Yeah. Yeah. It was good.
0:15:25 > 0:15:27And she just nailed it, you know?
0:15:27 > 0:15:29And it looked fantastic, didn't it? Yeah, it really did.
0:15:29 > 0:15:32So, it was how you would expect it to look in a restaurant, really.
0:15:32 > 0:15:33Yeah.
0:15:33 > 0:15:36Next, it's the Blue team of Nathan and Eugenio.
0:15:36 > 0:15:38Nathan's dish is lemon sole
0:15:38 > 0:15:42with an oyster, cucumber and horseradish sauce,
0:15:42 > 0:15:46topped with crispy breaded oysters and a cucumber and dill dressing.
0:15:46 > 0:15:48This is Eugenio's dish -
0:15:48 > 0:15:51but will it meet his mentor's high standards?
0:15:51 > 0:15:53Well done. Yeah, well done.
0:15:53 > 0:15:54Well done, Eugenio. Brilliant.
0:15:54 > 0:15:57Thanks very much, guys. Good man. Good job. Thank you.
0:15:57 > 0:15:59There's no bones in there, is there?
0:15:59 > 0:16:00Made sure, made sure! Hopefully not.
0:16:00 > 0:16:03I'm feeling good. I'm feeling good. I'm happy with it. Yeah.
0:16:03 > 0:16:05And you proud of him? I'm very proud,
0:16:05 > 0:16:08because everything that you show him, he just executes,
0:16:08 > 0:16:09and that's what you want
0:16:09 > 0:16:12from someone who you are trying to mentor, so a really good job.
0:16:12 > 0:16:14Thank you very much. Cheers. Brilliant.
0:16:14 > 0:16:16OK, guys, if you'd like to tuck in.
0:16:16 > 0:16:17I'll go with the...
0:16:22 > 0:16:26It's tasty. Lovely bit of acidity. Beautiful.
0:16:26 > 0:16:28That fish is cooked beautifully.
0:16:28 > 0:16:31Really good. Even now. Do you know what I mean? Sitting there now.
0:16:31 > 0:16:34Horseradish just comes through lovely.
0:16:34 > 0:16:36It's really, really good. Yeah. Yeah.
0:16:36 > 0:16:37That's a good team.
0:16:37 > 0:16:40Good team! Team Outlaw!
0:16:43 > 0:16:44Are you pleased?
0:16:44 > 0:16:45I am, I'm really pleased. Yeah.
0:16:45 > 0:16:48I'm really pleased. I'm really proud of what you've done.
0:16:48 > 0:16:50Thank you very much. It's not an easy thing to do, that.
0:16:50 > 0:16:52Yeah, I was a bit concerned about the fish.
0:16:52 > 0:16:54That was the main thing. I didn't want to overcook the fish.
0:16:54 > 0:16:56Well, you can see, there, that it's not overcooked.
0:16:56 > 0:16:58There's no protein coming out of it. It's pearly.
0:16:58 > 0:17:00Well done. Thanks very much.
0:17:00 > 0:17:01Super job.
0:17:03 > 0:17:05Time for Luke and Jo on the Green team.
0:17:05 > 0:17:09Luke chose a dish of rack of lamb with chickpea puree
0:17:09 > 0:17:11served with runner beans, radish, lovage,
0:17:11 > 0:17:14goat's cheese and a lamb jus.
0:17:16 > 0:17:18This is Jo's version -
0:17:18 > 0:17:20but how will it score with the other chefs?
0:17:20 > 0:17:22Wow, look at that. Look at that.
0:17:22 > 0:17:25Another quality piece of meat cooked well. Yeah.
0:17:25 > 0:17:27Lovely looking dish. Stunning. Well done.
0:17:27 > 0:17:29Were you pleased with the way Jo worked?
0:17:29 > 0:17:31Yeah, very much so, yes. It started off a bit slow,
0:17:31 > 0:17:32a lot of stirring.
0:17:32 > 0:17:34Oh, was there a lot of stirring going on?!
0:17:34 > 0:17:36I could see the progress.
0:17:36 > 0:17:40And you enjoyed the process? Yeah, it was good! I enjoyed it. OK.
0:17:40 > 0:17:42Going around. Mm!
0:17:42 > 0:17:44Let's have a go at this.
0:17:44 > 0:17:45Look at that. Look at that!
0:17:45 > 0:17:49That's a great job, that is. Do you know what I mean? Amazing.
0:17:49 > 0:17:51Well done. That's stunning.
0:17:51 > 0:17:53Oh, you make a sauce... Very good.
0:17:59 > 0:18:01Delicious. Yeah, lovely.
0:18:01 > 0:18:04For me, I mean, the lamb is amazing,
0:18:04 > 0:18:06but the seasoning in that chickpea, on the puree, is just bang-on.
0:18:06 > 0:18:08Brilliant. Yeah. Well done.
0:18:08 > 0:18:10Really good. You should be very proud. Thank you. Well done.
0:18:10 > 0:18:13Cooking a piece of meat like that on the bone,
0:18:13 > 0:18:15you know, that is some skill, so, well done.
0:18:15 > 0:18:18Are you going to give me a job, then? Yeah, definitely.
0:18:18 > 0:18:22And finally, it's the Yellows of Paul and John.
0:18:22 > 0:18:26Paul's dish is pan-fried turbot with steamed Cornish asparagus
0:18:26 > 0:18:29and a seaweed, herb and smoky butter sauce.
0:18:29 > 0:18:32This is John's version,
0:18:32 > 0:18:35but will it be good enough to beat the other teams?
0:18:35 > 0:18:36That's beautiful.
0:18:36 > 0:18:37Did you enjoy that? I did. Yeah.
0:18:37 > 0:18:39It was a full-on race at the end.
0:18:39 > 0:18:41Yeah, cos, literally, you got everything on the plate
0:18:41 > 0:18:43right in the dying seconds, didn't you?
0:18:43 > 0:18:46Yeah, I'd forgotten to put the pan on as I seasoned.
0:18:46 > 0:18:49It was like, "Before you season the meat, put the pan on",
0:18:49 > 0:18:52turned round with the seasoned fish, and..."Where's the pan?"
0:18:52 > 0:18:56I was screaming at you to put the pan on! Not loud enough!
0:18:56 > 0:18:57LAUGHING: Yeah!
0:18:57 > 0:18:59OK, well, tuck in, guys.
0:18:59 > 0:19:02A piece of fish like this is not easy to cook.
0:19:02 > 0:19:06Glistening, isn't it? It's still got that...
0:19:06 > 0:19:08Yeah, what you're looking for. Get in there.
0:19:10 > 0:19:11Wow.
0:19:11 > 0:19:12Well done, mate.
0:19:12 > 0:19:13Yes!
0:19:13 > 0:19:15Go on! I love it!
0:19:16 > 0:19:18That's really, really nice.
0:19:19 > 0:19:22The sauce, as well. Making a beurre blanc,
0:19:22 > 0:19:24you know, controlling that temperature. Yeah.
0:19:24 > 0:19:25Big, big skill.
0:19:25 > 0:19:28Are you proud, Paul? I'm...PROPER proud.
0:19:28 > 0:19:31I'd like to say like a proud dad, but he's older than me.
0:19:33 > 0:19:34Yeah!
0:19:34 > 0:19:36Yeah - well done, Dad!
0:19:39 > 0:19:41The seasoning is incredible.
0:19:41 > 0:19:44The acidity and the depth you've got in that sauce.
0:19:44 > 0:19:46Come on, John!
0:19:47 > 0:19:49The four home cooks must now wait
0:19:49 > 0:19:53while the chefs award a score out of ten for each dish.
0:19:53 > 0:19:55These marks will be added together
0:19:55 > 0:19:57so that each team has a maximum possible score
0:19:57 > 0:19:59of 30 points for round one.
0:20:02 > 0:20:04Our teams have completed their first challenge,
0:20:04 > 0:20:06and the scores are in -
0:20:06 > 0:20:08and would you believe it,
0:20:08 > 0:20:13it's a dead heat, with you all on 27 points?
0:20:14 > 0:20:17You've all done incredibly well,
0:20:17 > 0:20:19and you should be really proud of yourselves.
0:20:19 > 0:20:21Well done, guys. Thanks a lot.
0:20:21 > 0:20:23So, with all four teams
0:20:23 > 0:20:25on 27 points, it all comes down
0:20:25 > 0:20:27to the next challenge.
0:20:27 > 0:20:28Right, this is it -
0:20:28 > 0:20:32the last chance for our professional chefs and their home cooks
0:20:32 > 0:20:35to prove they have what it takes to be crowned this week's champions -
0:20:35 > 0:20:38and this time, they need to impress more than each other,
0:20:38 > 0:20:42as they will be cooking for culinary royalty, Pierre Koffmann.
0:20:43 > 0:20:46Pierre Koffmann has been at the heart of high-end cuisine
0:20:46 > 0:20:48for an incredible 50 years.
0:20:48 > 0:20:52His proteges, including Gordon Ramsay, Marco Pierre White,
0:20:52 > 0:20:55Tom Kitchin, Jason Atherton and Tom Aikens,
0:20:55 > 0:20:58have amassed more than 20 Michelin stars between them.
0:20:59 > 0:21:02To be a top chef, first, you've got to be passionate.
0:21:02 > 0:21:05You've got to be prepared to work very hard
0:21:05 > 0:21:07and you've got to cook what you enjoy to eat.
0:21:08 > 0:21:11He is one of only a handful of chefs in the UK
0:21:11 > 0:21:14to have been awarded three Michelin stars -
0:21:14 > 0:21:17an accolade he upheld for a ground-breaking 15 years.
0:21:17 > 0:21:19HE SPEAKS IN FRENCH
0:21:19 > 0:21:21He is going faster than you.
0:21:21 > 0:21:23With such a wealth of respect and experience,
0:21:23 > 0:21:26Pierre's expertise is second to none.
0:21:26 > 0:21:28I've got one ingredient I don't want to see in the kitchen -
0:21:28 > 0:21:29red chilli.
0:21:29 > 0:21:31I'm completely against red chilli.
0:21:31 > 0:21:34Two trotter, one turbot, one cod, one steak. Chef!
0:21:36 > 0:21:40Welcome, Pierre. Thank you. It's an absolute pleasure to have you here.
0:21:40 > 0:21:42Thanks. Now, as our chefs and their home cooks
0:21:42 > 0:21:44are going to be cooking just for you,
0:21:44 > 0:21:47we've asked you to choose two key ingredients.
0:21:47 > 0:21:49Can you please reveal what they are?
0:21:49 > 0:21:51This week, I've been a bit naughty,
0:21:51 > 0:21:54so I choose the first ingredient, would be a surprise.
0:21:54 > 0:21:58It's a simple egg. That will be a big challenge.
0:21:58 > 0:22:02I don't expect to see just an egg on a plate, you know?
0:22:02 > 0:22:04And the second ingredient,
0:22:04 > 0:22:07because we're going into game season,
0:22:07 > 0:22:09so, it will be a grouse.
0:22:09 > 0:22:10Ooh!
0:22:10 > 0:22:14That will be a big challenge for my friend who specialises in fish.
0:22:14 > 0:22:17Thanks for that! Yeah.
0:22:17 > 0:22:20They are smiling! You see, they smile at the end.
0:22:20 > 0:22:22OK, teams, you have just one hour
0:22:22 > 0:22:25to create a mouthwatering menu for Pierre.
0:22:25 > 0:22:29Are you ready? Your time...starts now.
0:22:34 > 0:22:35At the start of the challenge,
0:22:35 > 0:22:38the teams have five minutes together to plan their menu.
0:22:38 > 0:22:40We're going to treat this like the cabbage.
0:22:40 > 0:22:42To make their two courses,
0:22:42 > 0:22:45they can choose as much food from the larder as they wish...
0:22:45 > 0:22:46A bit of water, bit of butter.
0:22:46 > 0:22:49..but they must include Pierre's two key ingredients.
0:22:49 > 0:22:53We're going to do a bit of kirsch in the double cream. OK.
0:22:53 > 0:22:55You could do game chips. Do I put them in water?
0:22:55 > 0:22:56We're just going to use the breast.
0:22:56 > 0:22:58Right. A couple of breasts on the plate. OK.
0:22:58 > 0:23:00You're going to make a lovely breadcrumb.
0:23:00 > 0:23:01But you need to be quicker. Yeah.
0:23:01 > 0:23:04Right, home cooks, that's it, time is up.
0:23:04 > 0:23:07It's time to leave the kitchen.
0:23:07 > 0:23:08Please leave the kitchen.
0:23:08 > 0:23:10OK? You understand what we're doing? Yeah. All right?
0:23:10 > 0:23:11OK, home cooks, off you go.
0:23:11 > 0:23:14The professional chefs will have a strict 15 minutes
0:23:14 > 0:23:17to prep their dishes whilst their cooks watch from the back room.
0:23:17 > 0:23:20Once their time is up, the chefs must leave the kitchen
0:23:20 > 0:23:22and hand complete control over to their home cooks.
0:23:22 > 0:23:25And your time starts now.
0:23:25 > 0:23:26So, the chefs are off,
0:23:26 > 0:23:29and Paul's already starting to play dirty,
0:23:29 > 0:23:32blocking the rest of the chefs from the only saucepan cupboard.
0:23:32 > 0:23:34Get out of the way, man!
0:23:44 > 0:23:46This is my absolute favourite part.
0:23:46 > 0:23:47I mean, look at them all go!
0:23:49 > 0:23:51On the Red team, it's Bryn and Julie.
0:23:51 > 0:23:53Bryn is roasting off the grouse.
0:23:53 > 0:23:56We're doing some game chips, some kale, some carrots.
0:23:56 > 0:23:58With the egg, I'm unsure.
0:23:58 > 0:24:00I'm sure he'll brief me as soon as I get there.
0:24:00 > 0:24:03I'm very nervous to cook for Pierre Koffmann.
0:24:03 > 0:24:04It's obviously such an honour.
0:24:04 > 0:24:08You've had five minutes, chefs. You've got ten minutes to go.
0:24:08 > 0:24:11Come on, Bryn! Quick, quick, quick, quick!
0:24:11 > 0:24:14On the Blue team, it's Nathan and Eugenio.
0:24:14 > 0:24:17We're making a roasted grouse with a vegetable sort of salad
0:24:17 > 0:24:21and for dessert, some raspberry financiers.
0:24:21 > 0:24:22It should be nice!
0:24:24 > 0:24:26I see Nathan is really cracking on, there.
0:24:26 > 0:24:28So I kind of know what I've got to do,
0:24:28 > 0:24:31and I'm quite confident I'll be able to do it.
0:24:31 > 0:24:33The Green team is Luke and Jo.
0:24:33 > 0:24:37Luke and I are going to do roast breast of grouse
0:24:37 > 0:24:40with a rich sauce, some kale and celeriac.
0:24:40 > 0:24:42You are doing something British, I can tell. Yeah.
0:24:42 > 0:24:45We're going to do a rhubarb crumble with some creme anglaise.
0:24:45 > 0:24:47Yeah. That's a good idea, yeah.
0:24:47 > 0:24:50We're OK, just as long as Luke explains when he does the handover
0:24:50 > 0:24:52what I've got left to do, that's fine.
0:24:52 > 0:24:55Chefs, you have just two minutes left
0:24:55 > 0:24:59before your home cooks come in and take over.
0:25:00 > 0:25:03And finally, the Yellow team of Paul and John are making
0:25:03 > 0:25:06poached grouse with a rich vegetable sauce
0:25:06 > 0:25:09and a deep-fried egg with asparagus wrapped in pancetta.
0:25:09 > 0:25:11I'm happy with my part that I have to do.
0:25:11 > 0:25:14I've not actually cooked deep-fried soft-boiled egg.
0:25:14 > 0:25:16I've cooked something I'd never cooked before, really,
0:25:16 > 0:25:18so it's much of the same.
0:25:18 > 0:25:19I know the theory
0:25:19 > 0:25:21and hopefully it'll work out OK.
0:25:26 > 0:25:28The professional chefs have never worked so hard
0:25:28 > 0:25:31to make their prep time count.
0:25:31 > 0:25:34When time's up, the chefs have a strict handover period
0:25:34 > 0:25:37in which to tell their cooks what needs to be done.
0:25:38 > 0:25:40It's crucial they pay close attention,
0:25:40 > 0:25:43as after this, they must complete the two dishes all on their own.
0:25:43 > 0:25:45Bring the home cooks in!
0:25:51 > 0:25:54OK, so what we've got, we've got the breast of thingy.
0:25:54 > 0:25:56Yep. We're going to do some celeriac with it.
0:25:56 > 0:25:58Don't let that go too sticky and keep tasting it.
0:25:58 > 0:26:00If you think it needs a bit of acidity,
0:26:00 > 0:26:01add a bit of the red wine.
0:26:01 > 0:26:04Bryn has managed to get ahead and has made his pudding -
0:26:04 > 0:26:07the French classic, iles flottantes -
0:26:07 > 0:26:09leaving Julie to focus on her grouse.
0:26:09 > 0:26:12Oh, beautiful. Are we doing the chips?
0:26:12 > 0:26:15Yeah, if you do the chips, that would be great, yeah. Yeah?
0:26:15 > 0:26:17That goes in slowly. You won't need all of it.
0:26:17 > 0:26:21On the Green team, chef Luke has also given Jo a good head start.
0:26:22 > 0:26:26Sort of pan-fry it. Just a little. Just pan-fry it at the end there.
0:26:26 > 0:26:28Yeah. So I don't need to worry about anything, then?
0:26:28 > 0:26:31Not really, no. Right, that's it. Time is up.
0:26:31 > 0:26:35Chefs, please leave the kitchen. No!
0:26:35 > 0:26:37Come on, out you get. I'm not going nowhere!
0:26:37 > 0:26:39Tidy up. Out you go.
0:26:39 > 0:26:41'For now, the chefs have done all they can.
0:26:41 > 0:26:43'They will have three minutes at the end of the round
0:26:43 > 0:26:45'to return to the kitchen,
0:26:45 > 0:26:47'but someone's very reluctant to leave.'
0:26:47 > 0:26:49I want you to physically move me, Sheree.
0:26:49 > 0:26:51Yeah!
0:26:51 > 0:26:54Just move that off the heat. OK, OK.
0:26:54 > 0:26:56Buzzing! Let me back in there!
0:26:58 > 0:27:02This is what they're going to find hard, isn't it?
0:27:02 > 0:27:04Trying to follow our route without telling them exactly
0:27:04 > 0:27:05what they're doing.
0:27:05 > 0:27:08On the Red team, Julie makes a start on her game chips
0:27:08 > 0:27:10and it's already putting partner Bryn on edge.
0:27:10 > 0:27:12Somebody tell her to watch her fingers
0:27:12 > 0:27:14cos she's going to slice it, man.
0:27:14 > 0:27:18With his naturally perfect timing, Pierre steps in to help.
0:27:18 > 0:27:21It's all right, Pierre's there. He's helping her. Oof.
0:27:21 > 0:27:24Hi, Julie. How's it going? It's OK.
0:27:24 > 0:27:26Be careful with the mandolin. I will, yes.
0:27:26 > 0:27:28It's worse than the French guillotine.
0:27:28 > 0:27:31Watch your finger. I don't want to lose a finger, yeah.
0:27:31 > 0:27:33So we've got two fairly classic dishes,
0:27:33 > 0:27:35but one thing I know that Julie will give me -
0:27:35 > 0:27:36well-seasoned food.
0:27:36 > 0:27:38So it doesn't matter what she gives me,
0:27:38 > 0:27:40I know I can use it and that's the best thing.
0:27:40 > 0:27:44Just when Julie thought she only had to worry about her main course,
0:27:44 > 0:27:48Pierre throws in some extra pudding suggestions.
0:27:48 > 0:27:51Are you going to put caramel on the egg, or...?
0:27:51 > 0:27:53That would be a good idea. On the top.
0:27:53 > 0:27:55I think we'll give that a try.
0:27:58 > 0:28:00So as the home cooks crack on with their menus...
0:28:00 > 0:28:03It looks fantastic. ..chef Luke has been so efficient
0:28:03 > 0:28:06that his team-mate Jo is taking it easy.
0:28:06 > 0:28:09I've got to say, you look very relaxed.
0:28:09 > 0:28:11You've got to keep your concentration and do not panic.
0:28:11 > 0:28:14I don't panic. No, you don't look like you panic.
0:28:17 > 0:28:19Jo is not the most advanced cook,
0:28:19 > 0:28:20so I tried to keep it simple,
0:28:20 > 0:28:22that we can produce.
0:28:22 > 0:28:25You never know, the simplest things sometimes are the best.
0:28:25 > 0:28:28Hello, Pierre. How is it going? Not so bad, Pierre. Yeah?
0:28:28 > 0:28:31You seem relaxed, which is good news. Yeah.
0:28:31 > 0:28:34I'm trying to be relaxed, yeah.
0:28:34 > 0:28:36Have you had a good week? Yeah, it's been really good fun.
0:28:36 > 0:28:38You are going to carry on cooking after that?
0:28:38 > 0:28:40I'm always cooking. Yeah.
0:28:40 > 0:28:42So I'll carry on like I was doing before.
0:28:42 > 0:28:46I'm going to carry on again now. Thank you very much. See you later.
0:28:46 > 0:28:49Whilst Eugenio's busy discussing his future cooking plans,
0:28:49 > 0:28:53he's forgotten Nathan's sauce right under his nose.
0:28:53 > 0:28:55He hasn't stirred his custard for a bit.
0:28:55 > 0:28:57I'm not confident at the minute.
0:28:57 > 0:28:59Looking at the screen, I know what I need to do
0:28:59 > 0:29:01when I get in there for those two minutes
0:29:01 > 0:29:03and I think we can pull it together.
0:29:03 > 0:29:05That's probably cooked!
0:29:05 > 0:29:09Meanwhile, the Blues' custard sits quietly bubbling away.
0:29:09 > 0:29:11Looks like scrambled eggs. You get some asparagus on top,
0:29:11 > 0:29:12it'll be all right.
0:29:12 > 0:29:15Next to be placed under the watchful eye of Pierre
0:29:15 > 0:29:16is Paul's team-mate, John.
0:29:16 > 0:29:19You look very meticulous with your asparagus.
0:29:19 > 0:29:22Be careful with your sauce, not to reduce it too much.
0:29:22 > 0:29:26You should really stop it there. OK.
0:29:26 > 0:29:28That's perfect like that. I'll strain that.
0:29:28 > 0:29:30I just need to do these.
0:29:30 > 0:29:33OK, I'll leave you in peace! Thank you.
0:29:33 > 0:29:35There's plenty of time there to do what we need to do and John's more
0:29:35 > 0:29:37than capable of doing it.
0:29:37 > 0:29:39He just needs to keep moving, keep focused, don't stop,
0:29:39 > 0:29:41just keep going.
0:29:41 > 0:29:44On the Blues, Nathan has more concerns about Eugenio's pudding.
0:29:44 > 0:29:48He's making a sponge, there, and he needs probably 20 minutes
0:29:48 > 0:29:51to get it cooked. It depends how thick he puts it as well.
0:29:51 > 0:29:53Yeah, I've told him not to put the whole mix in,
0:29:53 > 0:29:54just keep it quite thin.
0:29:54 > 0:29:56Go on, go for it! Do it! That's it, in you go.
0:29:56 > 0:29:59I bet he puts a whole lot in. I bet he puts the whole lot in.
0:29:59 > 0:30:01Go on, keep going, keep going!
0:30:01 > 0:30:02Yeah, get some depth!
0:30:04 > 0:30:07He listened, didn't he? He listened, he listened, yeah.
0:30:07 > 0:30:09But at the last minute, Eugenio goes in for seconds...
0:30:09 > 0:30:11You don't need to put any more in!
0:30:11 > 0:30:14Go on, put it all in! Go on! Yeah!
0:30:14 > 0:30:16..and thirds.
0:30:16 > 0:30:17Put it all in!
0:30:19 > 0:30:22So, Pierre, let's start with Bryn and Julie.
0:30:22 > 0:30:24Impressed? Very appealing for a French man to have
0:30:24 > 0:30:27oeufs a la neige, you know?
0:30:27 > 0:30:30It's one of my favourite desserts. That was a good choice. Yes.
0:30:30 > 0:30:33I'm making a caramel. So it's got to be watched over
0:30:33 > 0:30:36cos I don't want to burn it.
0:30:36 > 0:30:38What is that dessert? What is in there?
0:30:38 > 0:30:42Oeufs a la neige is one of the most original French desserts.
0:30:42 > 0:30:45It's a cold creme anglaise with meringue on top.
0:30:45 > 0:30:47We do a caramel and the beauty of it is,
0:30:47 > 0:30:50when it's ready, caramel has got to have a crack with a spoon.
0:30:50 > 0:30:52You attack and it goes "crack".
0:30:52 > 0:30:56So let's move on to Nathan and Eugenio. Yes.
0:30:56 > 0:30:58So they are making a grouse salad.
0:30:58 > 0:31:00Yeah, that was a very good idea.
0:31:00 > 0:31:02It is different from the traditional grouse
0:31:02 > 0:31:05and I think Eugenio is a bit of Spanish origin. Yes.
0:31:05 > 0:31:08So maybe he will bring a bit of chorizo in it
0:31:08 > 0:31:09or something like that!
0:31:09 > 0:31:11Next up is Luke and Jo. Yeah.
0:31:11 > 0:31:13Impressed by their menu?
0:31:13 > 0:31:17The menu is nice, more English, traditional English.
0:31:17 > 0:31:19On the sweet, I am not so confident.
0:31:19 > 0:31:23No? Rhubarb crumble? I love rhubarb crumble, any crumble is good,
0:31:23 > 0:31:25but it needs to cook for a long time
0:31:25 > 0:31:29and to have a bit of caramelised on the side.
0:31:29 > 0:31:32I doubt in 45 minutes if you can do that.
0:31:32 > 0:31:35It's all under control because of Luke's efficiency
0:31:35 > 0:31:36at the beginning.
0:31:37 > 0:31:41OK, so lastly, we have Paul and John. John, yeah.
0:31:41 > 0:31:43And they're doing a starter and a main course.
0:31:43 > 0:31:45Yeah, that will be quite interesting.
0:31:45 > 0:31:48I hope that the eggs will be running in the middle
0:31:48 > 0:31:52and if it works, it will be maybe on top of my list. Oh!
0:31:52 > 0:31:54So, we will see how it goes, yes.
0:31:55 > 0:31:58With strict instructions to keep moving from chef Paul,
0:31:58 > 0:32:00John gets his all-important egg in the fryer
0:32:00 > 0:32:03before quickly making a start on his grouse.
0:32:03 > 0:32:06John, John, John...
0:32:06 > 0:32:07Will that work?
0:32:08 > 0:32:12He's just cooking the grouse too early. Too early.
0:32:12 > 0:32:15Paul's concerned John's meat is going to be overdone,
0:32:15 > 0:32:18but Nathan's concerned his cake won't be done at all.
0:32:18 > 0:32:20I'll see what it's like when it comes out the oven,
0:32:20 > 0:32:22cos it's going to be right on the line.
0:32:22 > 0:32:24It's puffed up nicely. I don't know if it's a little bit wobbly.
0:32:24 > 0:32:27Hopefully in the next four minutes or so, it'll set.
0:32:27 > 0:32:28It's nearly there.
0:32:28 > 0:32:30Needs to get a bit more gold on it as well.
0:32:30 > 0:32:33I'm confident with the dishes and I'm confident in Eugenio.
0:32:33 > 0:32:36You just don't know what's going to happen in the last three minutes.
0:32:36 > 0:32:38Let's get the chefs back in.
0:32:38 > 0:32:40In you come!
0:32:40 > 0:32:42'The chefs return and Paul only has one thing on his mind.'
0:32:42 > 0:32:44You literally have three minutes.
0:32:44 > 0:32:47Grouse off, grouse off, off, off, off.
0:32:47 > 0:32:48Three minutes left.
0:32:48 > 0:32:50You've overcooked the grouse. Sorry.
0:32:50 > 0:32:52It's OK, it's all right, it's all right.
0:32:52 > 0:32:55Meanwhile, Bryn's beaming at Julie's pudding.
0:32:55 > 0:32:57Very good. I've made a saucy thing. Yes!
0:32:57 > 0:33:01On the Greens, Luke's paying the price for Jo's laid-back approach
0:33:01 > 0:33:03and has just minutes to construct their crumble.
0:33:03 > 0:33:06It should be ready now, it should be on!
0:33:06 > 0:33:07But everything's ready!
0:33:07 > 0:33:10Will the Greens have time to complete their dessert?
0:33:10 > 0:33:13Get it all on top. Make sure it's nice.
0:33:13 > 0:33:1430 seconds to go.
0:33:15 > 0:33:18'And Nathan finally gets a closer look at Eugenio's cake,
0:33:18 > 0:33:21'but has it risen to Michelin star standards?'
0:33:25 > 0:33:28Three, two, one...
0:33:29 > 0:33:31Stop cooking! Step away from your plates.
0:33:32 > 0:33:34You can do no more.
0:33:34 > 0:33:36All right, Bryn!
0:33:36 > 0:33:38And you! Stop fiddling with your plates!
0:33:38 > 0:33:41Well done! Yes! Well done!
0:33:41 > 0:33:42Well done, mate. All right. Thank you, Paul.
0:33:42 > 0:33:44Just that grouse, that was it, that was it.
0:33:44 > 0:33:46That was all it was, all right?
0:33:46 > 0:33:48But you could have just got it ready. But it was ready.
0:33:48 > 0:33:50I thought it was ready! We could have been a bit readier.
0:33:50 > 0:33:53So our four teams have completed their final challenge -
0:33:53 > 0:33:57a two-course menu featuring eggs and grouse just for Pierre.
0:33:57 > 0:33:58It's time to taste.
0:34:00 > 0:34:02First to be judged is the Red team.
0:34:02 > 0:34:06Bryn and Julie have made roast grouse with sauteed kale,
0:34:06 > 0:34:08carrots, mushrooms and game chips.
0:34:08 > 0:34:10For dessert, they've made iles flottantes -
0:34:10 > 0:34:12a poached meringue in creme anglaise
0:34:12 > 0:34:15topped with caramel and hazelnuts.
0:34:15 > 0:34:17This is the time when we feel nervous.
0:34:17 > 0:34:20Oh, you feeling nervous now? You should not feel nervous.
0:34:20 > 0:34:24Your job is finished. Yes. That's true.
0:34:24 > 0:34:27OK, we're going to taste it now.
0:34:27 > 0:34:28Be good.
0:34:28 > 0:34:31It's good. Perfectly cooked.
0:34:31 > 0:34:32Still pink inside.
0:34:34 > 0:34:37My heart is going... My heart is going like the clappers!
0:34:37 > 0:34:41Is it really? Speed it up.
0:34:41 > 0:34:42It's beautiful.
0:34:42 > 0:34:46Maybe just a little bit more sauce with it, hmm? Yeah.
0:34:46 > 0:34:48Ah, it's got the nice crack. Yeah.
0:34:48 > 0:34:50Definitely enough custard there, isn't there?
0:34:50 > 0:34:52Haven't scrimped on the custard.
0:34:52 > 0:34:55Custard makes up for the sauce, I reckon. Ooh!
0:34:57 > 0:34:58It's very good.
0:34:58 > 0:35:02It's not fair because it's my favourite sweet.
0:35:02 > 0:35:04Yes! Look at that!
0:35:05 > 0:35:08That is delicious. You've done very well. Delicious.
0:35:08 > 0:35:10I love it. Thank you. Wow!
0:35:10 > 0:35:12That's actually the first time I've had grouse.
0:35:12 > 0:35:14It's lovely. Really soft.
0:35:14 > 0:35:17I think they work really well together.
0:35:17 > 0:35:19The whole time he was thinking about her and her strengths
0:35:19 > 0:35:20and what she could do.
0:35:20 > 0:35:22That's what they've got to do, yeah.
0:35:22 > 0:35:23Thank you, Bryn. Thanks.
0:35:23 > 0:35:25It was good fun. Yeah, it was. Good teamwork.
0:35:25 > 0:35:28Next into the tasting room is the Blue team.
0:35:28 > 0:35:31Nathan and Eugenio have made a roast grouse
0:35:31 > 0:35:35and pickled vegetable salad with a white almond sauce.
0:35:35 > 0:35:38For dessert, they've made a raspberry financier
0:35:38 > 0:35:40with a raspberry and Kirsch custard.
0:35:42 > 0:35:44How was the challenge for you both?
0:35:44 > 0:35:45It was fun, actually. Yeah?
0:35:45 > 0:35:48The first 15 minutes, haven't worked that hard for a long time.
0:35:49 > 0:35:51OK, we are going to test it now.
0:35:53 > 0:35:55It's a good idea to make it as a salad,
0:35:55 > 0:35:58because most of them, they roast it, and the bread sauce and so on,
0:35:58 > 0:36:00but, salad, I think you've done very well.
0:36:00 > 0:36:03Wanted to pickle the vegetables, slice them thin.
0:36:03 > 0:36:04Maybe they could have done
0:36:04 > 0:36:07a lot longer in the pickle, but... One hour.
0:36:07 > 0:36:09The grouse is nicely cooked.
0:36:09 > 0:36:12Still pink inside. I love it.
0:36:12 > 0:36:14That's good! Happy!
0:36:16 > 0:36:17It's a nice starter.
0:36:17 > 0:36:20Starter. Maybe you have to put it in your restaurant?
0:36:20 > 0:36:22Yeah, definitely. With your endorsement,
0:36:22 > 0:36:23I definitely will. Yeah.
0:36:31 > 0:36:32It's very good, I like it.
0:36:32 > 0:36:34The custard is a bit overcooked.
0:36:34 > 0:36:37Yeah, yeah. The financier is beautiful.
0:36:38 > 0:36:41Very nice. Good work. Very good work.
0:36:45 > 0:36:48That is nice, isn't it?
0:36:48 > 0:36:51I liked the way it was cooked, very tender. Yeah, it was nice.
0:36:51 > 0:36:53Pickles could be a bit more cooked, maybe.
0:36:53 > 0:36:55Yeah, it was a little bit too crunchy.
0:36:55 > 0:36:56They were short of time.
0:36:56 > 0:36:58I'm pleased with this. Even if we don't win today,
0:36:58 > 0:37:01I really am pleased with what we came out with, it's good. Good job.
0:37:01 > 0:37:03Thanks for all your hard work.
0:37:03 > 0:37:05Thank you for all your advice. It was fantastic.
0:37:05 > 0:37:07Time for the Green team to be judged.
0:37:07 > 0:37:10Luke and Jo have made roast breast of grouse
0:37:10 > 0:37:14with pan-fried celeriac, kale and pickled mushrooms
0:37:14 > 0:37:16with a walnut and anchovy sauce.
0:37:16 > 0:37:21And for dessert, a rhubarb and ginger crumble with creme anglaise.
0:37:22 > 0:37:23Did you enjoy the challenge?
0:37:23 > 0:37:26It was Luke that put everything together, really.
0:37:26 > 0:37:29It was a team. Team effort. Very good. You've done very well.
0:37:29 > 0:37:31That's what's all about.
0:37:31 > 0:37:32We are going to test it.
0:37:43 > 0:37:45The grouse is nice - slightly overcooked,
0:37:45 > 0:37:47a little pinch. Yep, yep.
0:37:47 > 0:37:50But it's good. It's better to be more cooked.
0:37:55 > 0:37:56But, except that, it's good.
0:37:56 > 0:37:57You've done well.
0:38:05 > 0:38:08I was a bit worried when you'd done the crumble,
0:38:08 > 0:38:12because crumble should be cooked in an oven for a long time.
0:38:13 > 0:38:16I think you cut the corners and you make it your own way,
0:38:16 > 0:38:17and it's beautiful, I've got to say.
0:38:17 > 0:38:21Thank you. Very good. It's perfect, the crumble, yeah.
0:38:21 > 0:38:22Thank you. Very good. Wonderful.
0:38:26 > 0:38:29Mmm, that is good. I'm happy with that.
0:38:29 > 0:38:31Good. We do good crumble. We do.
0:38:31 > 0:38:33And you were worried about the crumble, actually.
0:38:33 > 0:38:36I don't like the crumble, but it was nice.
0:38:36 > 0:38:37Not too acidic. Yeah.
0:38:37 > 0:38:40Yeah, very proud, yes, she's handled herself really well.
0:38:40 > 0:38:42Aw, thanks!
0:38:42 > 0:38:46And, finally, it's the Yellows of Paul and John.
0:38:46 > 0:38:49They've made a starter of deep-fried boiled egg,
0:38:49 > 0:38:52served with asparagus and pancetta soldiers.
0:38:52 > 0:38:54And for the main course, poached grouse
0:38:54 > 0:38:56with a red wine, pancetta and vegetable sauce.
0:38:58 > 0:39:02Challenging? Yes. Brilliant. It was good fun,, wasn't it?
0:39:02 > 0:39:04It's beautiful, it looks like restaurant stuff.
0:39:04 > 0:39:08Thank you. A lot of technique in that work.
0:39:08 > 0:39:11I like what you've done with the egg.
0:39:11 > 0:39:14It's an egg at the end, that isn't what I was expecting.
0:39:14 > 0:39:16And that is the type of plate, when you sit,
0:39:16 > 0:39:19you want to put your fork into it to eat it fast, you know?
0:39:19 > 0:39:21Yeah. We'll try it now.
0:39:33 > 0:39:36It's a very nice starter, you've done very well there.
0:39:36 > 0:39:38That's perfect for me, yeah.
0:39:38 > 0:39:40Thank you.
0:39:46 > 0:39:48The sauce is a bit too reduced.
0:39:48 > 0:39:51Yeah. And the meat is overcooked.
0:39:53 > 0:39:58I like it. Just a little less cooked would have been perfect.
0:39:58 > 0:40:01Yeah. Yep. It's very nice dish. Thank you. You've done very well.
0:40:03 > 0:40:06That kale, veg and bacon, it's lovely. It's lush, isn't it?
0:40:06 > 0:40:09So little creme fraiche to get it together. Yep.
0:40:09 > 0:40:13No problem with that dish. It was a restaurant dish.
0:40:14 > 0:40:17It was perfectly cooked, the egg still runny inside.
0:40:19 > 0:40:21It's fabulous. It's lovely.
0:40:21 > 0:40:24When you want the grouse, you want it pink.
0:40:24 > 0:40:27So that was a problem. But it's a little problem,
0:40:27 > 0:40:29it's not a huge problem. Tiny, yeah.
0:40:29 > 0:40:31Really well done.
0:40:31 > 0:40:33Thank you very much. Good man.
0:40:33 > 0:40:35In the first round, it was level pegging
0:40:35 > 0:40:38with each team on 27 points.
0:40:38 > 0:40:40Pierre must now score the second round,
0:40:40 > 0:40:42giving each dish a mark out of 30.
0:40:42 > 0:40:45These points will be added to the scores from challenge one,
0:40:45 > 0:40:49giving a total score out of a possible 60 points.
0:40:49 > 0:40:51Do I think we've got a chance of winning? Of course we have.
0:40:51 > 0:40:53Haven't we? Got to. Yeah.
0:40:53 > 0:40:55Then everyone will be tied going into this. Yeah.
0:40:55 > 0:40:56Yeah, definitely got a chance to win.
0:40:56 > 0:40:59I think we're definitely in with a shout, definitely.
0:40:59 > 0:41:01But everyone's done well.
0:41:01 > 0:41:04I think everybody is very much on a level pegging.
0:41:04 > 0:41:06It could go any way. You never know.
0:41:08 > 0:41:10I'd say we've got a one in four chance?
0:41:10 > 0:41:13We've got a 25% chance, haven't we? Yeah.
0:41:13 > 0:41:16Firstly, I'd like to say a massive well done to you all.
0:41:16 > 0:41:20We've had a fantastic week and seen some amazing food.
0:41:20 > 0:41:23And I know, cooks, your chefs are really proud of you.
0:41:24 > 0:41:27However, there can be only one winner.
0:41:27 > 0:41:29Your scores from the earlier challenge
0:41:29 > 0:41:32have been added to Pierre's scores, and the results are in.
0:41:34 > 0:41:36I've got to say myself, congratulations,
0:41:36 > 0:41:39because it was very hard to decide who was the winner.
0:41:39 > 0:41:41But I hope we stay friends forever.
0:41:41 > 0:41:43LAUGHTER
0:41:45 > 0:41:48So, in fourth place, with 48 points...
0:41:50 > 0:41:53..it's Nathan and Eugenio. Well done.
0:41:53 > 0:41:56In third place, with 50 points,
0:41:56 > 0:41:57it's Luke and Jo.
0:41:57 > 0:42:01So it's between Bryn and Julie, and Paul and John.
0:42:02 > 0:42:06So there's just one point between first and second place.
0:42:09 > 0:42:11And the winners, on 55 points...
0:42:14 > 0:42:15..Paul and John.
0:42:15 > 0:42:16APPLAUSE
0:42:20 > 0:42:22You were all very, very good,
0:42:22 > 0:42:26but he did an interpretation of an egg that I wasn't expecting.
0:42:26 > 0:42:27The egg made the difference.
0:42:27 > 0:42:31It's just been fantastic. I've learned so much,
0:42:31 > 0:42:34and there's so much I'll take away from this now.
0:42:34 > 0:42:36You can't put it into words,
0:42:36 > 0:42:39it's just the best two days, probably, of my life.
0:42:40 > 0:42:42Next week on Yes, Chef -
0:42:42 > 0:42:46four more fantastic chefs will be on the hunt for their perfect partners.
0:42:46 > 0:42:48It's a bowl of flavoured water.
0:42:48 > 0:42:51No amount of garnish will ever pull that back.
0:42:51 > 0:42:54For the home cooks, it's a chance for them
0:42:54 > 0:42:56to work alongside the best in the business.
0:42:58 > 0:43:02Oh! But who will be chosen for the five-day final?
0:43:02 > 0:43:04That sauce, wow.
0:43:38 > 0:43:41Get your pills! Side-effects guaranteed.
0:43:41 > 0:43:43'I'm a doctor. I believe that many common illnesses
0:43:43 > 0:43:45'are best treated without drugs.'
0:43:45 > 0:43:46We're just prescribing
0:43:46 > 0:43:48more and more pills.
0:43:48 > 0:43:50Patients want a quick fix. We need a revolution.
0:43:50 > 0:43:54Today is the last day that you are going to take these drugs.
0:43:54 > 0:43:57How could this EVER be good for a human being?