Friday Final Number One Yes Chef

This week, four incredible chefs selected their perfect partners

from some exceptional home cooks.

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

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

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

..as they will ultimately be judged

by triple Michelin-starred chef Pierre Koffmann.

For me, there is only two type of cooking -

bad cooking and good cooking.

30 seconds left.

Four chefs, four home cooks - but only one team can win.

This is Yes Chef.

Hello, and welcome to Yes Chef.

It's the Friday final, and our four pro-am teams

are back in the kitchen ready to go head-to head -

so, let's meet them.

On Monday, Paul Ainsworth

from Number 6 in Padstow

chose electrical engineer John Godwin as his team-mate.

Quietly confident. Quietly confident.

We've just to got to relax, enjoy it and just cook good food.

It's as easy as that.

Bryn Williams from Odette's in London

teamed up with full-time mum Julie Jones on Tuesday.

I'm nervous, but it's an honour.

Yeah. It's just something I'd never be able to do.

Cooking with these guys alone - but, for Pierre, is... Wow.

On Wednesday, Luke Tipping from Simpsons in Birmingham

chose account manager Jo Cooksey as his team-mate.

So what's their battle plan?

I think it's just keep calm, and we'll have fun, won't we?

Yeah, we will. That's the main thing. Absolutely.

And yesterday, Nathan Outlaw

from his eponymous restaurant in Port Isaac

picked translator Eugenio Reyes to be his partner.

I think I've got the man here,

especially with what I saw the other day.

I'm feeling confident.

I'm just going to do as I'm told!

So, this is it.

We're down to the final.

Four amazing chefs, four talented home cooks,

but only one winning team.

Round one, it's recreate the recipe.

For this challenge, each of our chefs

have given their partners a masterclass

in how to deliver an exceptional dish.

Let's see how they got on.

The home cooks had just one hour to complete their masterclass

and learn how to recreate the exact same dish.

So, write everything down - any questions you have, ask me.

Each chef has chosen a demanding recipe for their home cook

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

So, it takes 20 minutes to cook and needs about 20 minutes to rest.

Oh, right, OK.

On the Red team, home cook Julie

will be attempting chef Bryn's dish -

roast loin of lamb served with charred baby gem lettuce

and peas with smoked bacon.

So, we seal the sides, keeping all the flavour in there.

I'll do my best.

The lamb must be cooked to perfection,

fat side down to enhance the flavour.

Welsh lamb's going to star. It is. It is.

On the Blue team, home cook Eugenio is making chef Nathan's dish -

lemon sole with an oyster, cucumber and horseradish sauce

topped with crispy breaded oysters and a cucumber and dill dressing.

Always work so you can see where you're going.

That way, you're not going to make any big mistakes.

The key to this dish is the handling of the fish.

I think I need to be very, very careful with the filleting.

It must be beautifully filleted and can be easily overcooked,

so timing is crucial.

Don't start cooking the fish until you've got everything there.

You've got the sauce ready, the dressing ready,

oysters are ready, everything's there, then fish goes in.

Perfect.

On the Green team, Jo will be attempting chef Luke's dish

of rack of lamb with chickpea puree, served with runner beans, radish,

lovage, goat's cheese and a lamb jus.

It's vital Jo leaves the sauce long enough to reduce properly...

What you want to do is just reduce that now... OK.

..really till it's virtually all gone.

..in order to enrich the flavours of her lamb.

It's all about the feel, you know what I mean? Yeah.

If you feel it's too thick, do it thinner.

If you feel it's too thin... Tough!

We just keep working, keep working, making use of our time. Oh, yeah.

And, finally, on the Yellow team,

home cook John will attempt to master chef Paul's dish

of pan-fried turbot with steamed Cornish asparagus

and a seaweed, herb and smoky butter sauce.

We want to let the flavour in and we want to let it into there.

The key to this dish is the perfect presentation of the asparagus

and sealing the turbot in a very hot pan before putting it in the oven.

Look at it. Just... OK? Yeah. Look at it.

So that's two lamb and two fish dishes,

but each with their very own Michelin star twist.

What do you think? Yeah. Yeah? I hope I can do it.

We're in it to win it. Yeah. Oh, yeah!

Happy? Think so, yeah, going to give it a go. Easy.

Let's smash it, then. Let's go. OK.

I know we can do this. Yes, we can.

Good man.

So, our cooks will have just one hour

to recreate their professional chef's dish

whilst their mentors watch from the green room.

Chefs, you do have a lifeline.

If you see your partner heading for disaster,

you can step in - but for just two minutes.

Other than that, cooks, you are on your own.

Right, chefs, it's time to leave the kitchen.

Brilliant. All right? See you in a bit. Yeah. Off you go.

Cheers, mate. Yeah, no worries. Thanks. Come on, you, Paul, out.

Thank you. I'm going.

Here we go!

Good luck, cooks.

You've got one hour, and your time...starts now.

So, our cooks are off

and trying desperately to impress their Michelin-starred chefs.

Meanwhile, the chefs take a seat backstage.

On the Blue team, Nathan's partner Eugenio

starts with the tricky task of filleting his sole.

Take his time.

Yeah. I'm OK for this bit.

It's just later on it might get a little bit tricky, I think.

Good knife skills, hasn't he? Yeah.

So, the Blues are on track.

Meanwhile, on the Green team,

Luke is concerned that his partner Jo is falling behind.

Jo, come on, get it in!

All you've got to do is get the lamb in the oven.

Not...not on the flesh side.

So, Jo finally gets Luke's lamb in the oven for the Greens,

at the same time as Julie gets Bryn's lamb in for the Reds...

And Paul spots an opportunity to wind Bryn up.

I don't think it went fat side down, Bryn.

There's always one, isn't there? There's always one.

Hiya, John. Hi, Sheree. You OK?

Is everything under control? It seems to be, yeah.

The asparagus is... Oh, lovely. ..ready to go.

Are you pushed for time? No, no. Well, hopefully not.

I say that now, but we'll see how we get on.

Paul hasn't come running through going, "For God's sake, no!"

No, no-one's come running through.

You must all be doing a very good job. Yeah! So, keep it up.

Meanwhile, over on Nathan's team,

Eugenio, having quickly filleted his fish,

is now racing ahead with his oysters.

Yeah, his oysters are done. Yeah, he's done.

15 minutes - that's five minutes quicker than he needed to do it.

I told him he needed 20 minutes to do his oysters and his fish.

He's ahead of time. The thing is, with a fish dish,

as long as you don't go TOO ahead of time... Yeah, yeah.

I said to him, "Don't cook nothing..."

Until they're five minutes away, yeah, yeah.

On the Greens, Luke's partner Jo is taking things a little slower.

Come on, Jo, you don't need to read this.

Just puree it.

That's easy for you to say! Yeah! Sitting here.

Sensing Luke's frustration,

Bryn puts on the pressure for him to use his two minutes.

I reckon you should go in there now, Luke.

Don't want to tell you what to do, Luke,

but, yeah, I do agree with Bryn.

I think maybe you should go in there now!

Hi, Jo. Hi. Ooh, this looks nice, bubbling away. Yep.

All going to plan? I think so. You think so? I think so!

Say yes! Yes! Yes, it's fine!

It's not a problem.

How does it feel knowing that all the chefs are watching you

on your camera up there?

I hadn't really thought about it. Oh, you haven't.

You just reminded me! Sorry.

Sheree's putting mine off.

Stop talking!

Across the kitchen, it's time for Bryn's partner Julie

to take her lamb out -

and, much to Bryn's relief, she HAS cooked it fat side down.

See? Was on the fat side down.

I was just winding you up. Yes!

That looks lovely.

Julie must now leave her lamb to rest.

It's a nail-biting wait for Bryn,

as he won't know if it's perfectly cooked until it's ready to carve.

Hi, Julie. Hi! All going OK?

Yeah, I think so.

I've got the lamb out, so that's going to rest nicely, hopefully.

Is there much else to do? Just the veg prep to finish,

get the bacon crispy. Good.

And then bring it all together at the end.

Good - and you're smiling, still! Yes! That's good.

OK, I'll let you get on. Good luck.

'In order to deliver the perfect dish,

'the home cooks' timing needs to be impeccable...'

Cooks, you've had 20 minutes.

'..but Eugenio has already put his fish in the oven,

'which is worrying partner Nathan.'

Right, I'm going in, because this is quite critical.

Hang on, you don't have to go out, do you, straightaway?

Nathan, it's fine, sit down.

So, Nathan's the first chef to use his two minutes

to step in and give Eugenio some vital tips...

Right, I think I'm all right, Nathan.

I just come in to tell you... Yeah? Two minutes, OK, Nathan?

You can go when you're ready... Yeah. ..but the fish,

it's really paramount that it goes when it's ready. Right.

..and the arrival of Nathan in the kitchen

has slightly unnerved the other cooks.

I know he's watching me do the sauce, he's not coming,

so, it seems to be...

Ooh, and I've used the same whisk.

Surprised he didn't come in, then.

You just need a little bit of salt in that. Yep. Yeah.

That hasn't been seasoned, though. No. Sorry, Nathan, time's up.

All right, Nathan. No worries.

Keep it simple, yeah? Yeah. No worries!

So, taking Nathan's advice, Eugenio puts a plate in the oven to warm

and makes a start on his cucumber and dill dressing.

So, you've had two minutes? Is that two minutes?

That was two minutes, yeah.

Do they kick you out after two? Yeah, they kick you out.

On the Red team, the moment of truth arrives

as Julie makes her first cut into Bryn's lamb.

Is that cooked? Is that cooked?

Look at that. Look at that!

That's as pink as the day is long. Look at that.

Extremely relieved and excited by what he sees on the screen,

he can't help using his two minutes to go in and take a closer look.

Right, I'm going, I'm going in. Right.

Bryn. I'm in. Two minutes to go now.

Yeah, I think I'm going OK. Yeah.

Having endured Paul's attempts to wind him up,

Bryn can't help rubbing his nose in his success.

Sneak it in there. Sneak it in!

Are you pleased? I'm very pleased.

Meanwhile, Paul's partner John is so focused on seasoning his turbot,

he's forgotten to heat his pan.

Turbot pan on!

While you're seasoning, the pan's getting nice and hot.

Turbot pan on.

Any delays at this late stage could mean the fish isn't cooked in time -

and Nathan can't resist the opportunity

to point this out to Paul.

Turbot not in there? No.

15 minutes to go. Mm.

I bet it's 260g worth, at least, isn't it?

No, it's quite...it's quite small.

It's quite a shallow turbot, yeah.

Right, Bryn, time's up.

OK, just make sure you drain that off, and you're good.

Come on, you, out.

Meanwhile, Paul's partner John has to wait for his pan to warm up.

Having been forgotten under the grill since Nathan's visit,

Eugenio's plate is about to crack.

His plate is going to be so hot.

He's left it in the oven under the grill.

The plate... It's going to be so hot.

On the Greens, Luke's partner Jo is overstirring her sauce,

which slows down the reduction time,

so Luke decides to use his two minutes to prevent Jo from disaster.

Too hot. OK, I'm going in.

Yes, turbot's in! Turbot's in! Turbot's in!

Ooh, Luke, come on. Let's go, go, go.

Oh, Luke, Luke. Come on, come on. Two minutes starts now.

Stop stirring, stop stirring. Oh, sorry!

You keep stirring. You keep stirring, keep stirring.

While Luke rescues Jo's sauce,

Eugenio finally rescues his plate from under the grill.

It's too hot, that bowl.

I wasn't expecting it to be that hot!

I'm going to leave it to cool down a bit,

otherwise the sauce might split when I put it in there.

Right, Luke, time's up. OK.

Drain them off when they're cooked. Come on, you.

Put them in there, mix it... Out, out, out!

He had longer than me!

Bye!

Five minutes left, guys, only five minutes.

You need to start thinking about plating up.

So, Jo, Julie and Eugenio put the finishing touches to their plates...

Got to balance this sucker on there.

..but Paul's partner John is dangerously behind.

Worried he won't get his food on the plate in time,

Paul uses his two minutes to go in and give John a helping hand.

Right, I'm going in.

Going in!

Leaving it right to the end. Yeah.

Just under temperature on the fish, slightly.

Yeah. What's the temperature? Two minutes. Six and a half.

OK, take a little bit of your cooking juice...

like that.

Just into your sauce.

Olive oil on here now. Sauce is lovely. Yeah.

Two minutes left. Only two minutes to go.

Right, Paul, out, your time is up.

When you get to that one minute, check your turbot, OK? OK.

Paul's cutting it fine for one and a half here.

Can't see the turbot out resting anywhere.

Yeah. I'd be resting that turbot. I'd be resting that turbot.

TIMER RINGS

That was my one-minute timer.

Racing against the clock,

John is going to need every last second

if he wants to get anything on his plate.

30 seconds.

Come on, John.

Is he going for it? Yeah, he's going for it.

Good lad. Good lad.

On the tray. That's it. That's it.

Come on.

That's it. Asparagus nice and tight to the turbot.

Brilliant.

Sauce. Sauce. Sauce.

Ten...nine...eight...

To the wire, to the wire.

..six...

Sauce, sauce. ..five...

Sauce. ..four...three...

Look at that! ..two...

One. Stop cooking.

Step away from your plates.

Yes!

Oh, my God, where did that time go?

So, that's the end of round one. Our cooks have done all they can.

It's now time to taste.

First to be judged by the other chefs

is the Red team of Bryn and Julie.

Bryn's dish is roast loin of lamb

served with charred baby gem lettuce and peas with smoked bacon.

This is Julie's version -

but will it impress the other chefs?

There it goes.

Be nice, lads. Be nice.

It looks delicious.

How did you find it? I found it OK.

I remained calm. That was the main thing. That's good.

For me, she could have done a bit more if I'd have given her more,

because she's a very, very capable cook,

so, really if there's any marks going down,

it's cos it's my fault, not because of Julie's cooking. OK. I think.

Right, guys, would you like to have a taste?

Can't wait.

Go for it, boys.

It's lovely and colourful, isn't it? Yeah, it's lovely.

That lamb's beautifully cooked. Mm.

Thank you. Beautifully cooked. Yeah.

A touch more seasoning on the lettuce.

OK. But it's cooked lovely -

and that's also a very difficult thing to do,

a nice piece of braised baby gem. OK, thank you.

That lamb, outstanding. Thank you. Outstanding.

I think, overall, watching you from the camera, as well,

the way you organised yourself, you nailed it.

Nailed it completely. Yeah.

Well, well done. Thank you.

And well done, Bryn, as well. Yeah, thanks, Bryn.

I didn't do anything! Literally nothing. Thank you.

Just a bit more salt on the lettuce. OK.

Apart from that, you can taste everything. Well done.

Thank you. Good team effort. Yeah. Yeah. It was good.

And she just nailed it, you know?

And it looked fantastic, didn't it? Yeah, it really did.

So, it was how you would expect it to look in a restaurant, really.

Yeah.

Next, it's the Blue team of Nathan and Eugenio.

Nathan's dish is lemon sole

with an oyster, cucumber and horseradish sauce,

topped with crispy breaded oysters and a cucumber and dill dressing.

This is Eugenio's dish -

but will it meet his mentor's high standards?

Well done. Yeah, well done.

Well done, Eugenio. Brilliant.

Thanks very much, guys. Good man. Good job. Thank you.

There's no bones in there, is there?

Made sure, made sure! Hopefully not.

I'm feeling good. I'm feeling good. I'm happy with it. Yeah.

And you proud of him? I'm very proud,

because everything that you show him, he just executes,

and that's what you want

from someone who you are trying to mentor, so a really good job.

Thank you very much. Cheers. Brilliant.

OK, guys, if you'd like to tuck in.

I'll go with the...

It's tasty. Lovely bit of acidity. Beautiful.

That fish is cooked beautifully.

Really good. Even now. Do you know what I mean? Sitting there now.

Horseradish just comes through lovely.

It's really, really good. Yeah. Yeah.

That's a good team.

Good team! Team Outlaw!

Are you pleased?

I am, I'm really pleased. Yeah.

I'm really pleased. I'm really proud of what you've done.

Thank you very much. It's not an easy thing to do, that.

Yeah, I was a bit concerned about the fish.

That was the main thing. I didn't want to overcook the fish.

Well, you can see, there, that it's not overcooked.

There's no protein coming out of it. It's pearly.

Well done. Thanks very much.

Super job.

Time for Luke and Jo on the Green team.

Luke chose a dish of rack of lamb with chickpea puree

served with runner beans, radish, lovage,

goat's cheese and a lamb jus.

This is Jo's version -

but how will it score with the other chefs?

Wow, look at that. Look at that.

Another quality piece of meat cooked well. Yeah.

Lovely looking dish. Stunning. Well done.

Were you pleased with the way Jo worked?

Yeah, very much so, yes. It started off a bit slow,

a lot of stirring.

Oh, was there a lot of stirring going on?!

I could see the progress.

And you enjoyed the process? Yeah, it was good! I enjoyed it. OK.

Going around. Mm!

Let's have a go at this.

Look at that. Look at that!

That's a great job, that is. Do you know what I mean? Amazing.

Well done. That's stunning.

Oh, you make a sauce... Very good.

Delicious. Yeah, lovely.

For me, I mean, the lamb is amazing,

but the seasoning in that chickpea, on the puree, is just bang-on.

Brilliant. Yeah. Well done.

Really good. You should be very proud. Thank you. Well done.

Cooking a piece of meat like that on the bone,

you know, that is some skill, so, well done.

Are you going to give me a job, then? Yeah, definitely.

And finally, it's the Yellows of Paul and John.

Paul's dish is pan-fried turbot with steamed Cornish asparagus

and a seaweed, herb and smoky butter sauce.

This is John's version,

but will it be good enough to beat the other teams?

That's beautiful.

Did you enjoy that? I did. Yeah.

It was a full-on race at the end.

Yeah, cos, literally, you got everything on the plate

right in the dying seconds, didn't you?

Yeah, I'd forgotten to put the pan on as I seasoned.

It was like, "Before you season the meat, put the pan on",

turned round with the seasoned fish, and..."Where's the pan?"

I was screaming at you to put the pan on! Not loud enough!

LAUGHING: Yeah!

OK, well, tuck in, guys.

A piece of fish like this is not easy to cook.

Glistening, isn't it? It's still got that...

Yeah, what you're looking for. Get in there.

Wow.

Well done, mate.

Yes!

Go on! I love it!

That's really, really nice.

The sauce, as well. Making a beurre blanc,

you know, controlling that temperature. Yeah.

Big, big skill.

Are you proud, Paul? I'm...PROPER proud.

I'd like to say like a proud dad, but he's older than me.

Yeah!

Yeah - well done, Dad!

The seasoning is incredible.

The acidity and the depth you've got in that sauce.

Come on, John!

The four home cooks must now wait

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

These marks will be added together

so that each team has a maximum possible score

of 30 points for round one.

Our teams have completed their first challenge,

and the scores are in -

and would you believe it,

it's a dead heat, with you all on 27 points?

You've all done incredibly well,

and you should be really proud of yourselves.

Well done, guys. Thanks a lot.

So, with all four teams

on 27 points, it all comes down

to the next challenge.

Right, this is it -

the last chance for our professional chefs and their home cooks

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

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

as they will be cooking for culinary royalty, Pierre Koffmann.

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

for an incredible 50 years.

His proteges, including Gordon Ramsay, Marco Pierre White,

Tom Kitchin, Jason Atherton and Tom Aikens,

have amassed more than 20 Michelin stars between them.

To be a top chef, first, you've got to be passionate.

You've got to be prepared to work very hard

and you've got to cook what you enjoy to eat.

He is one of only a handful of chefs in the UK

to have been awarded three Michelin stars -

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

HE SPEAKS IN FRENCH

He is going faster than you.

With such a wealth of respect and experience,

Pierre's expertise is second to none.

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

red chilli.

I'm completely against red chilli.

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

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

Thanks. Now, as our chefs and their home cooks

are going to be cooking just for you,

we've asked you to choose two key ingredients.

Can you please reveal what they are?

This week, I've been a bit naughty,

so I choose the first ingredient, would be a surprise.

It's a simple egg. That will be a big challenge.

I don't expect to see just an egg on a plate, you know?

And the second ingredient,

because we're going into game season,

so, it will be a grouse.

Ooh!

That will be a big challenge for my friend who specialises in fish.

Thanks for that! Yeah.

They are smiling! You see, they smile at the end.

OK, teams, you have just one hour

to create a mouthwatering menu for Pierre.

Are you ready? Your time...starts now.

At the start of the challenge,

the teams have five minutes together to plan their menu.

We're going to treat this like the cabbage.

To make their two courses,

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

A bit of water, bit of butter.

..but they must include Pierre's two key ingredients.

We're going to do a bit of kirsch in the double cream. OK.

You could do game chips. Do I put them in water?

We're just going to use the breast.

Right. A couple of breasts on the plate. OK.

You're going to make a lovely breadcrumb.

But you need to be quicker. Yeah.

Right, home cooks, that's it, time is up.

It's time to leave the kitchen.

Please leave the kitchen.

OK? You understand what we're doing? Yeah. All right?

OK, home cooks, off you go.

The professional chefs will have a strict 15 minutes

to prep their dishes whilst their cooks watch from the back room.

Once their time is up, the chefs must leave the kitchen

and hand complete control over to their home cooks.

And your time starts now.

So, the chefs are off,

and Paul's already starting to play dirty,

blocking the rest of the chefs from the only saucepan cupboard.

Get out of the way, man!

This is my absolute favourite part.

I mean, look at them all go!

On the Red team, it's Bryn and Julie.

Bryn is roasting off the grouse.

We're doing some game chips, some kale, some carrots.

With the egg, I'm unsure.

I'm sure he'll brief me as soon as I get there.

I'm very nervous to cook for Pierre Koffmann.

It's obviously such an honour.

You've had five minutes, chefs. You've got ten minutes to go.

Come on, Bryn! Quick, quick, quick, quick!

On the Blue team, it's Nathan and Eugenio.

We're making a roasted grouse with a vegetable sort of salad

and for dessert, some raspberry financiers.

It should be nice!

I see Nathan is really cracking on, there.

So I kind of know what I've got to do,

and I'm quite confident I'll be able to do it.

The Green team is Luke and Jo.

Luke and I are going to do roast breast of grouse

with a rich sauce, some kale and celeriac.

You are doing something British, I can tell. Yeah.

We're going to do a rhubarb crumble with some creme anglaise.

Yeah. That's a good idea, yeah.

We're OK, just as long as Luke explains when he does the handover

what I've got left to do, that's fine.

Chefs, you have just two minutes left

before your home cooks come in and take over.

And finally, the Yellow team of Paul and John are making

poached grouse with a rich vegetable sauce

and a deep-fried egg with asparagus wrapped in pancetta.

I'm happy with my part that I have to do.

I've not actually cooked deep-fried soft-boiled egg.

I've cooked something I'd never cooked before, really,

so it's much of the same.

I know the theory

and hopefully it'll work out OK.

The professional chefs have never worked so hard

to make their prep time count.

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

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

It's crucial they pay close attention,

as after this, they must complete the two dishes all on their own.

Bring the home cooks in!

OK, so what we've got, we've got the breast of thingy.

Yep. We're going to do some celeriac with it.

Don't let that go too sticky and keep tasting it.

If you think it needs a bit of acidity,

add a bit of the red wine.

Bryn has managed to get ahead and has made his pudding -

the French classic, iles flottantes -

leaving Julie to focus on her grouse.

Oh, beautiful. Are we doing the chips?

Yeah, if you do the chips, that would be great, yeah. Yeah?

That goes in slowly. You won't need all of it.

On the Green team, chef Luke has also given Jo a good head start.

Sort of pan-fry it. Just a little. Just pan-fry it at the end there.

Yeah. So I don't need to worry about anything, then?

Not really, no. Right, that's it. Time is up.

Chefs, please leave the kitchen. No!

Come on, out you get. I'm not going nowhere!

Tidy up. Out you go.

'For now, the chefs have done all they can.

'They will have three minutes at the end of the round

'to return to the kitchen,

'but someone's very reluctant to leave.'

I want you to physically move me, Sheree.

Yeah!

Just move that off the heat. OK, OK.

Buzzing! Let me back in there!

This is what they're going to find hard, isn't it?

Trying to follow our route without telling them exactly

what they're doing.

On the Red team, Julie makes a start on her game chips

and it's already putting partner Bryn on edge.

Somebody tell her to watch her fingers

cos she's going to slice it, man.

With his naturally perfect timing, Pierre steps in to help.

It's all right, Pierre's there. He's helping her. Oof.

Hi, Julie. How's it going? It's OK.

Be careful with the mandolin. I will, yes.

It's worse than the French guillotine.

Watch your finger. I don't want to lose a finger, yeah.

So we've got two fairly classic dishes,

but one thing I know that Julie will give me -

well-seasoned food.

So it doesn't matter what she gives me,

I know I can use it and that's the best thing.

Just when Julie thought she only had to worry about her main course,

Pierre throws in some extra pudding suggestions.

Are you going to put caramel on the egg, or...?

That would be a good idea. On the top.

I think we'll give that a try.

So as the home cooks crack on with their menus...

It looks fantastic. ..chef Luke has been so efficient

that his team-mate Jo is taking it easy.

I've got to say, you look very relaxed.

You've got to keep your concentration and do not panic.

I don't panic. No, you don't look like you panic.

Jo is not the most advanced cook,

so I tried to keep it simple,

that we can produce.

You never know, the simplest things sometimes are the best.

Hello, Pierre. How is it going? Not so bad, Pierre. Yeah?

You seem relaxed, which is good news. Yeah.

I'm trying to be relaxed, yeah.

Have you had a good week? Yeah, it's been really good fun.

You are going to carry on cooking after that?

I'm always cooking. Yeah.

So I'll carry on like I was doing before.

I'm going to carry on again now. Thank you very much. See you later.

Whilst Eugenio's busy discussing his future cooking plans,

he's forgotten Nathan's sauce right under his nose.

He hasn't stirred his custard for a bit.

I'm not confident at the minute.

Looking at the screen, I know what I need to do

when I get in there for those two minutes

and I think we can pull it together.

That's probably cooked!

Meanwhile, the Blues' custard sits quietly bubbling away.

Looks like scrambled eggs. You get some asparagus on top,

it'll be all right.

Next to be placed under the watchful eye of Pierre

is Paul's team-mate, John.

You look very meticulous with your asparagus.

Be careful with your sauce, not to reduce it too much.

You should really stop it there. OK.

That's perfect like that. I'll strain that.

I just need to do these.

OK, I'll leave you in peace! Thank you.

There's plenty of time there to do what we need to do and John's more

than capable of doing it.

He just needs to keep moving, keep focused, don't stop,

just keep going.

On the Blues, Nathan has more concerns about Eugenio's pudding.

He's making a sponge, there, and he needs probably 20 minutes

to get it cooked. It depends how thick he puts it as well.

Yeah, I've told him not to put the whole mix in,

just keep it quite thin.

Go on, go for it! Do it! That's it, in you go.

I bet he puts a whole lot in. I bet he puts the whole lot in.

Go on, keep going, keep going!

Yeah, get some depth!

He listened, didn't he? He listened, he listened, yeah.

But at the last minute, Eugenio goes in for seconds...

You don't need to put any more in!

Go on, put it all in! Go on! Yeah!

..and thirds.

Put it all in!

So, Pierre, let's start with Bryn and Julie.

Impressed? Very appealing for a French man to have

oeufs a la neige, you know?

It's one of my favourite desserts. That was a good choice. Yes.

I'm making a caramel. So it's got to be watched over

cos I don't want to burn it.

What is that dessert? What is in there?

Oeufs a la neige is one of the most original French desserts.

It's a cold creme anglaise with meringue on top.

We do a caramel and the beauty of it is,

when it's ready, caramel has got to have a crack with a spoon.

You attack and it goes "crack".

So let's move on to Nathan and Eugenio. Yes.

So they are making a grouse salad.

Yeah, that was a very good idea.

It is different from the traditional grouse

and I think Eugenio is a bit of Spanish origin. Yes.

So maybe he will bring a bit of chorizo in it

or something like that!

Next up is Luke and Jo. Yeah.

Impressed by their menu?

The menu is nice, more English, traditional English.

On the sweet, I am not so confident.

No? Rhubarb crumble? I love rhubarb crumble, any crumble is good,

but it needs to cook for a long time

and to have a bit of caramelised on the side.

I doubt in 45 minutes if you can do that.

It's all under control because of Luke's efficiency

at the beginning.

OK, so lastly, we have Paul and John. John, yeah.

And they're doing a starter and a main course.

Yeah, that will be quite interesting.

I hope that the eggs will be running in the middle

and if it works, it will be maybe on top of my list. Oh!

So, we will see how it goes, yes.

With strict instructions to keep moving from chef Paul,

John gets his all-important egg in the fryer

before quickly making a start on his grouse.

John, John, John...

Will that work?

He's just cooking the grouse too early. Too early.

Paul's concerned John's meat is going to be overdone,

but Nathan's concerned his cake won't be done at all.

I'll see what it's like when it comes out the oven,

cos it's going to be right on the line.

It's puffed up nicely. I don't know if it's a little bit wobbly.

Hopefully in the next four minutes or so, it'll set.

It's nearly there.

Needs to get a bit more gold on it as well.

I'm confident with the dishes and I'm confident in Eugenio.

You just don't know what's going to happen in the last three minutes.

Let's get the chefs back in.

In you come!

'The chefs return and Paul only has one thing on his mind.'

You literally have three minutes.

Grouse off, grouse off, off, off, off.

Three minutes left.

You've overcooked the grouse. Sorry.

It's OK, it's all right, it's all right.

Meanwhile, Bryn's beaming at Julie's pudding.

Very good. I've made a saucy thing. Yes!

On the Greens, Luke's paying the price for Jo's laid-back approach

and has just minutes to construct their crumble.

It should be ready now, it should be on!

But everything's ready!

Will the Greens have time to complete their dessert?

Get it all on top. Make sure it's nice.

30 seconds to go.

'And Nathan finally gets a closer look at Eugenio's cake,

'but has it risen to Michelin star standards?'

Three, two, one...

Stop cooking! Step away from your plates.

You can do no more.

All right, Bryn!

And you! Stop fiddling with your plates!

Well done! Yes! Well done!

Well done, mate. All right. Thank you, Paul.

Just that grouse, that was it, that was it.

That was all it was, all right?

But you could have just got it ready. But it was ready.

I thought it was ready! We could have been a bit readier.

So our four teams have completed their final challenge -

a two-course menu featuring eggs and grouse just for Pierre.

It's time to taste.

First to be judged is the Red team.

Bryn and Julie have made roast grouse with sauteed kale,

carrots, mushrooms and game chips.

For dessert, they've made iles flottantes -

a poached meringue in creme anglaise

topped with caramel and hazelnuts.

This is the time when we feel nervous.

Oh, you feeling nervous now? You should not feel nervous.

Your job is finished. Yes. That's true.

OK, we're going to taste it now.

Be good.

It's good. Perfectly cooked.

Still pink inside.

My heart is going... My heart is going like the clappers!

Is it really? Speed it up.

It's beautiful.

Maybe just a little bit more sauce with it, hmm? Yeah.

Ah, it's got the nice crack. Yeah.

Definitely enough custard there, isn't there?

Haven't scrimped on the custard.

Custard makes up for the sauce, I reckon. Ooh!

It's very good.

It's not fair because it's my favourite sweet.

Yes! Look at that!

That is delicious. You've done very well. Delicious.

I love it. Thank you. Wow!

That's actually the first time I've had grouse.

It's lovely. Really soft.

I think they work really well together.

The whole time he was thinking about her and her strengths

and what she could do.

That's what they've got to do, yeah.

Thank you, Bryn. Thanks.

It was good fun. Yeah, it was. Good teamwork.

Next into the tasting room is the Blue team.

Nathan and Eugenio have made a roast grouse

and pickled vegetable salad with a white almond sauce.

For dessert, they've made a raspberry financier

with a raspberry and Kirsch custard.

How was the challenge for you both?

It was fun, actually. Yeah?

The first 15 minutes, haven't worked that hard for a long time.

OK, we are going to test it now.

It's a good idea to make it as a salad,

because most of them, they roast it, and the bread sauce and so on,

but, salad, I think you've done very well.

Wanted to pickle the vegetables, slice them thin.

Maybe they could have done

a lot longer in the pickle, but... One hour.

The grouse is nicely cooked.

Still pink inside. I love it.

That's good! Happy!

It's a nice starter.

Starter. Maybe you have to put it in your restaurant?

Yeah, definitely. With your endorsement,

I definitely will. Yeah.

It's very good, I like it.

The custard is a bit overcooked.

Yeah, yeah. The financier is beautiful.

Very nice. Good work. Very good work.

That is nice, isn't it?

I liked the way it was cooked, very tender. Yeah, it was nice.

Pickles could be a bit more cooked, maybe.

Yeah, it was a little bit too crunchy.

They were short of time.

I'm pleased with this. Even if we don't win today,

I really am pleased with what we came out with, it's good. Good job.

Thanks for all your hard work.

Thank you for all your advice. It was fantastic.

Time for the Green team to be judged.

Luke and Jo have made roast breast of grouse

with pan-fried celeriac, kale and pickled mushrooms

with a walnut and anchovy sauce.

And for dessert, a rhubarb and ginger crumble with creme anglaise.

Did you enjoy the challenge?

It was Luke that put everything together, really.

It was a team. Team effort. Very good. You've done very well.

That's what's all about.

We are going to test it.

The grouse is nice - slightly overcooked,

a little pinch. Yep, yep.

But it's good. It's better to be more cooked.

But, except that, it's good.

You've done well.

I was a bit worried when you'd done the crumble,

because crumble should be cooked in an oven for a long time.

I think you cut the corners and you make it your own way,

and it's beautiful, I've got to say.

Thank you. Very good. It's perfect, the crumble, yeah.

Thank you. Very good. Wonderful.

Mmm, that is good. I'm happy with that.

Good. We do good crumble. We do.

And you were worried about the crumble, actually.

I don't like the crumble, but it was nice.

Not too acidic. Yeah.

Yeah, very proud, yes, she's handled herself really well.

Aw, thanks!

And, finally, it's the Yellows of Paul and John.

They've made a starter of deep-fried boiled egg,

served with asparagus and pancetta soldiers.

And for the main course, poached grouse

with a red wine, pancetta and vegetable sauce.

Challenging? Yes. Brilliant. It was good fun,, wasn't it?

It's beautiful, it looks like restaurant stuff.

Thank you. A lot of technique in that work.

I like what you've done with the egg.

It's an egg at the end, that isn't what I was expecting.

And that is the type of plate, when you sit,

you want to put your fork into it to eat it fast, you know?

Yeah. We'll try it now.

It's a very nice starter, you've done very well there.

That's perfect for me, yeah.

Thank you.

The sauce is a bit too reduced.

Yeah. And the meat is overcooked.

I like it. Just a little less cooked would have been perfect.

Yeah. Yep. It's very nice dish. Thank you. You've done very well.

That kale, veg and bacon, it's lovely. It's lush, isn't it?

So little creme fraiche to get it together. Yep.

No problem with that dish. It was a restaurant dish.

It was perfectly cooked, the egg still runny inside.

It's fabulous. It's lovely.

When you want the grouse, you want it pink.

So that was a problem. But it's a little problem,

it's not a huge problem. Tiny, yeah.

Really well done.

Thank you very much. Good man.

In the first round, it was level pegging

with each team on 27 points.

Pierre must now score the second round,

giving each dish a mark out of 30.

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

giving a total score out of a possible 60 points.

Do I think we've got a chance of winning? Of course we have.

Haven't we? Got to. Yeah.

Then everyone will be tied going into this. Yeah.

Yeah, definitely got a chance to win.

I think we're definitely in with a shout, definitely.

But everyone's done well.

I think everybody is very much on a level pegging.

It could go any way. You never know.

I'd say we've got a one in four chance?

We've got a 25% chance, haven't we? Yeah.

Firstly, I'd like to say a massive well done to you all.

We've had a fantastic week and seen some amazing food.

And I know, cooks, your chefs are really proud of you.

However, there can be only one winner.

Your scores from the earlier challenge

have been added to Pierre's scores, and the results are in.

I've got to say myself, congratulations,

because it was very hard to decide who was the winner.

But I hope we stay friends forever.

LAUGHTER

So, in fourth place, with 48 points...

..it's Nathan and Eugenio. Well done.

In third place, with 50 points,

it's Luke and Jo.

So it's between Bryn and Julie, and Paul and John.

So there's just one point between first and second place.

And the winners, on 55 points...

..Paul and John.

APPLAUSE

You were all very, very good,

but he did an interpretation of an egg that I wasn't expecting.

The egg made the difference.

It's just been fantastic. I've learned so much,

and there's so much I'll take away from this now.

You can't put it into words,

it's just the best two days, probably, of my life.

Next week on Yes, Chef -

four more fantastic chefs will be on the hunt for their perfect partners.

It's a bowl of flavoured water.

No amount of garnish will ever pull that back.

For the home cooks, it's a chance for them

to work alongside the best in the business.

Oh! But who will be chosen for the five-day final?

That sauce, wow.

Get your pills! Side-effects guaranteed.

'I'm a doctor. I believe that many common illnesses

'are best treated without drugs.'

We're just prescribing

more and more pills.

Patients want a quick fix. We need a revolution.

Today is the last day that you are going to take these drugs.

How could this EVER be good for a human being?