0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:05 > 0:00:08Because for the first time ever, amateur home cooks
0:00:08 > 0:00:10will be paired with the best in the business
0:00:10 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:16You need to mash the potato, mate. Mash the spuds!
0:00:16 > 0:00:20Each day, an award-winning chef will chose their perfect partner
0:00:20 > 0:00:23from four talented home cooks.
0:00:23 > 0:00:27It was dry, and no amount of perfect garnish will ever pull that back.
0:00:27 > 0:00:30Then, in the Friday final, all four pairs will go head-to-head
0:00:30 > 0:00:33to cook for culinary royalty Pierre Koffmann.
0:00:33 > 0:00:38What I look for, for perfect dish, is to keep it simple and tasty.
0:00:38 > 0:00:41For the professional chefs, their reputations are on the line.
0:00:41 > 0:00:43Bring the home cooks in!
0:00:43 > 0:00:47For the amateur home cooks, they are about to be put to the test
0:00:47 > 0:00:49by the country's finest.
0:00:49 > 0:00:51I honestly thought I wouldn't have this issue, not at this stage.
0:00:51 > 0:00:54But who will win? This is Yes Chef.
0:00:58 > 0:01:00Hello and welcome to Yes Chef.
0:01:00 > 0:01:02Let's meet today's four home cooks.
0:01:02 > 0:01:07First, it's Judith Ruck, a secretary from Nottingham.
0:01:07 > 0:01:10I'm a perfectionist, and I wouldn't normally turn something out that
0:01:10 > 0:01:11I wouldn't eat myself.
0:01:11 > 0:01:13I could eat that myself!
0:01:13 > 0:01:16Next, it's Michael Hargreaves,
0:01:16 > 0:01:19a lift installation manager from Doncaster.
0:01:19 > 0:01:24I would describe my cooking as experimental.
0:01:24 > 0:01:26It's missing something. A little bit bland.
0:01:26 > 0:01:30Anything that's going to be a quick and fast pace
0:01:30 > 0:01:32is not really my forte.
0:01:32 > 0:01:36Lee McManus is a retail manager from Accrington.
0:01:36 > 0:01:38My biggest fans, actually, are my wife and my two-year-old daughter.
0:01:38 > 0:01:41They always give me compliments about my great cooking.
0:01:41 > 0:01:44Enjoying it? So far, so good.
0:01:44 > 0:01:46Absolutely, 100% want to win.
0:01:46 > 0:01:50And, finally, Brigitte Murphy is an airline manager from Southend.
0:01:50 > 0:01:53I cook with absolute passion, it's totally from the heart.
0:01:53 > 0:01:54More salt.
0:01:54 > 0:01:57It doesn't taste of the sea.
0:01:57 > 0:01:59My style of cooking, I've travelled a lot
0:01:59 > 0:02:01around the world, so it's very eclectic.
0:02:01 > 0:02:03Welcome to the show, guys.
0:02:03 > 0:02:07So, we have our four home cooks, all we need now is our chef.
0:02:07 > 0:02:11He has held his Michelin star for the last five years...
0:02:11 > 0:02:13It's Matt Gillan.
0:02:16 > 0:02:17Matt Gillan is renowned for his
0:02:17 > 0:02:20fresh and original approach to high-end cuisine.
0:02:23 > 0:02:28I've always described my food as progressive British.
0:02:28 > 0:02:29It's applying new techniques,
0:02:29 > 0:02:32and it's going to bring the flavour to the forefront.
0:02:32 > 0:02:37A protege of Daniel Clifford, Gordon Ramsay and John Campbell,
0:02:37 > 0:02:40he was previously head chef at The Pass in Sussex,
0:02:40 > 0:02:42where he successfully won and retained
0:02:42 > 0:02:44a Michelin star for five years.
0:02:44 > 0:02:47And he is currently working on his latest venture in Brighton.
0:02:48 > 0:02:52One of the biggest gripes I have in the kitchen is the kitchen timer.
0:02:52 > 0:02:55BUZZER If it's any more than three buzzes, that's it.
0:02:55 > 0:02:57It's going to get launched.
0:02:57 > 0:03:00Matt has a real love and respect for seasonal ingredients,
0:03:00 > 0:03:03and combines classical technique with modern technology to produce
0:03:03 > 0:03:05truly inventive dishes.
0:03:05 > 0:03:08I'm looking for somebody who has the ability to listen,
0:03:08 > 0:03:10because it's going to be my way.
0:03:12 > 0:03:15Welcome, Matt, it's an absolute pleasure to have you here.
0:03:15 > 0:03:17So, today, our four home cooks will
0:03:17 > 0:03:20be trying everything they can to impress you.
0:03:20 > 0:03:22What are you going to be looking for?
0:03:22 > 0:03:25Main thing is enthusiasm for food,
0:03:25 > 0:03:30creativity, um, just a passion for the ingredients.
0:03:30 > 0:03:33Well, let's put that to the test. It's Round One, Dish Of The day.
0:03:33 > 0:03:37Now, our four home cooks, you are going to be preparing the one dish
0:03:37 > 0:03:40that you believe will set you apart from the rest.
0:03:40 > 0:03:43So you need to make it count, because after this challenge, sadly,
0:03:43 > 0:03:47one of you will be going home. So, Chef, it's over to you.
0:03:47 > 0:03:53Right, so, um, so, yeah, I'm looking for, essentially perfection, really.
0:03:53 > 0:03:54Um... LAUGHTER
0:03:54 > 0:03:56Are we ready to deliver perfection?
0:03:56 > 0:03:58ALL: Yes, Chef! Fantastic. Let's do it.
0:04:02 > 0:04:05So, our cooks are off. This is their chance
0:04:05 > 0:04:07to impress Matt with the food they like to cook.
0:04:07 > 0:04:10And Brigitte is raring to go.
0:04:10 > 0:04:13Yeah, it's going great. Just trying to keep my fingers together.
0:04:13 > 0:04:16Graters can be a little bit dangerous.
0:04:18 > 0:04:22Hi, Judith. Hi. How are we? Really good, thank you. Good.
0:04:22 > 0:04:24Um, what are you making for us?
0:04:24 > 0:04:28I'm making pork medallions in a Dijon and brandy cream sauce,
0:04:28 > 0:04:33with mustard mash, spring greens and honey-roasted carrot.
0:04:33 > 0:04:34Or I'm attempting to.
0:04:34 > 0:04:36How are you cooking the pork?
0:04:36 > 0:04:39Um, when I have done the dish at home, I've done it
0:04:39 > 0:04:42as larger pork steaks, however, today I've got pork loin.
0:04:42 > 0:04:45These are going to be much thinner cuts,
0:04:45 > 0:04:48so I'm going to be quite cautious not to overcook it.
0:04:48 > 0:04:50Oh, well, I wish you all the very best.
0:04:50 > 0:04:52Thank you. Thank you very much. I'm sure it will be fine.
0:04:59 > 0:05:02Hi, Michael. Hello there. You OK? How you doing?
0:05:02 > 0:05:04I'm doing pretty good. A little bit nervous.
0:05:04 > 0:05:07Fish is about to go in the oven, then? Fish is, uh...
0:05:07 > 0:05:08Just been started in the pan
0:05:08 > 0:05:10and it's just going into the oven for five minutes.
0:05:11 > 0:05:14Max. OK. So it's nice and flaky.
0:05:14 > 0:05:16And that's going in there.
0:05:16 > 0:05:17What are you making today?
0:05:17 > 0:05:22Basically, it's cod, chorizo and orzo pasta.
0:05:22 > 0:05:25And is this something that you make all the time?
0:05:25 > 0:05:27Is it like a favourite at home?
0:05:27 > 0:05:29It's relatively new for me. Oh, is it?
0:05:29 > 0:05:32This is probably only the fourth time, I think, I've cooked it.
0:05:32 > 0:05:33We look forward to eating it.
0:05:39 > 0:05:43Hi, Lee. Hi. How are we? I'm good. Good.
0:05:43 > 0:05:44How you doing, Chief? I'm good.
0:05:44 > 0:05:46Tell us what you're making, you're doing a...
0:05:46 > 0:05:48Curried, uh, monkfish, with curried mussels,
0:05:48 > 0:05:50and then some vegetables with sauce.
0:05:50 > 0:05:52Monkfish is a beautiful fish as well,
0:05:52 > 0:05:54and it can take, takes the spices.
0:05:54 > 0:05:57And how are your nerves? Are you OK? Oh, yeah, really nervous. Are you?
0:05:57 > 0:06:00But I've started settling down, now. Oh, good. Yeah, just enjoy it.
0:06:00 > 0:06:02Doing what we're here to do, so, I'll try and win it.
0:06:02 > 0:06:05We'll let you crack on. Good luck. No worries.
0:06:05 > 0:06:07Getting there. Just got to be careful I don't overdo it.
0:06:07 > 0:06:09Keep it simple.
0:06:13 > 0:06:17Hi, Brigitte. Hi. How are we doing? All right, thank you, good.
0:06:17 > 0:06:21Um, what are you cooking up for us today?
0:06:21 > 0:06:24Today I'm going to cook something very light, easy,
0:06:24 > 0:06:26but for me it's a bit of a challenge,
0:06:26 > 0:06:29because the fish I'm using is a fish that comes from South Africa.
0:06:29 > 0:06:33So I've tried to find something as close as I could
0:06:33 > 0:06:35to what we call kingklip,
0:06:35 > 0:06:37so I've got halibut. OK.
0:06:37 > 0:06:43Tzatziki with a passion fruit... Oh. ..honey, vinegar, garlic,
0:06:43 > 0:06:47parsley sauce, and then I'm going to garnish it
0:06:47 > 0:06:51with a bit of samphire and make two toasties, garlic toasties.
0:06:51 > 0:06:56And then finish it off with my toy. Tweezers!
0:06:56 > 0:06:59OK, well, we'll let you get on. Thank you.
0:07:03 > 0:07:04Oh!
0:07:05 > 0:07:06Sorry!
0:07:06 > 0:07:08So let's start with Judith.
0:07:08 > 0:07:11What do you think of her menu?
0:07:11 > 0:07:14I love pork, and, do you know, it's quite classic in
0:07:14 > 0:07:16her ingredients that she's paired, which is,
0:07:16 > 0:07:19it's good, because it's kind of safe for this environment.
0:07:19 > 0:07:23Mash, pork, it's kind of wholesome, big flavours in there.
0:07:23 > 0:07:25It sounds like a good dish.
0:07:25 > 0:07:28Just on full-on competition mode, now.
0:07:29 > 0:07:32Michael's chosen orzo, which is quite an interesting ingredient.
0:07:32 > 0:07:36I probably wouldn't have picked that as one to see today.
0:07:36 > 0:07:37Oh, really? No, because it's quite
0:07:37 > 0:07:39a different one for, especially the home cook.
0:07:39 > 0:07:42But the flavours, again, cod with chorizo,
0:07:42 > 0:07:43you know, it's lovely.
0:07:43 > 0:07:47And the piece of cod was massive, so it's just making sure it's cooked.
0:07:47 > 0:07:49OK. But the dish sounds lovely.
0:07:51 > 0:07:54Now Lee, he seems to me the most nervous of the bunch.
0:07:54 > 0:07:57Absolutely. But his dish sounds quite interesting.
0:07:57 > 0:07:58Yeah, it sounds lovely.
0:07:58 > 0:08:01Again, it's quite a classic, with curried monkfish.
0:08:01 > 0:08:04Monkfish is great because it can take big flavours. Right.
0:08:04 > 0:08:08Um, I don't know if it's the nerves, but he was saying curried mussels...
0:08:08 > 0:08:10Right. ..which then, uh, could be
0:08:10 > 0:08:14quite a lot of spice going on with that dish. Right, OK.
0:08:14 > 0:08:16And then we've got Brigitte.
0:08:16 > 0:08:20I think that's probably the most exciting dish of the day.
0:08:20 > 0:08:22She's got a very clear vision of how she
0:08:22 > 0:08:24wants the dish to look on the plate.
0:08:24 > 0:08:26She's there with her tweezers and stuff.
0:08:26 > 0:08:29What does... Does that impress you?
0:08:29 > 0:08:31Tweezers don't impress me whatsoever.
0:08:31 > 0:08:33Oh, don't they? No, they don't!
0:08:34 > 0:08:35Really? Oh, she looked like she
0:08:35 > 0:08:37really wanted to show you the tweezers.
0:08:37 > 0:08:40I know. Keep that a little bit of a secret for the minute.
0:08:41 > 0:08:46Yeah, it's all about what goes on the plate, and, do you know...
0:08:46 > 0:08:48How she puts it on the plate... It doesn't matter if
0:08:48 > 0:08:51it's fingers or the tweezers. The tweezers aren't gonna impress me.
0:08:52 > 0:08:54Ah!
0:08:54 > 0:08:56Just two-thirds of the way through,
0:08:56 > 0:08:59and Michael is already plating up his flaked cod with orzo.
0:09:00 > 0:09:02Very, very early.
0:09:02 > 0:09:06The other three are going to use every second of their time.
0:09:07 > 0:09:10Wait for the monkfish to rest, that's reducing down,
0:09:10 > 0:09:12and then the cream and done.
0:09:12 > 0:09:14So far, so good.
0:09:16 > 0:09:19Right, guys, you have just two minutes left.
0:09:26 > 0:09:31With time ticking away, Judith has concerns about her pork medallions.
0:09:31 > 0:09:33I'm just choosing the smallest pieces,
0:09:33 > 0:09:36in the hope that they've cooked quicker than the others.
0:09:36 > 0:09:39Ten, nine, eight,
0:09:39 > 0:09:41seven, six,
0:09:41 > 0:09:45five, four, three,
0:09:45 > 0:09:48two, one.
0:09:48 > 0:09:51Stop cooking, step away from your plates.
0:09:51 > 0:09:53And in all the rush, Brigitte's plan
0:09:53 > 0:09:55of using tweezers goes out the window.
0:10:01 > 0:10:04First to be judged is Judith, with her dish of the day.
0:10:04 > 0:10:06She has made pork medallions
0:10:06 > 0:10:08with a Dijon mustard sauce, a mustard mash,
0:10:08 > 0:10:13buttered, wilted spring greens and honey-glazed roasted carrots.
0:10:13 > 0:10:17Hi, Judith. Hi. How are we? Oh, I am much happier now.
0:10:17 > 0:10:18JUDITH LAUGHS
0:10:18 > 0:10:20Now it's done and dusted.
0:10:20 > 0:10:24Did you enjoy it? Oh, it was great fun. The pressure was on.
0:10:24 > 0:10:26So different doing it here than it is at home,
0:10:26 > 0:10:27even if it is the same time span,
0:10:27 > 0:10:29but I just really thoroughly enjoyed it, yeah.
0:10:29 > 0:10:31Oh, brilliant. Well, let's tuck in. Yeah, let's.
0:10:50 > 0:10:53I think it's nice. I think the pork is...
0:10:53 > 0:10:55nicely cooked actually. Brilliant.
0:10:55 > 0:10:57Erm...
0:10:57 > 0:11:02The ratio of meat to mash is kind of out a little bit. OK.
0:11:02 > 0:11:05I think as individual components, it's really, really nice.
0:11:05 > 0:11:09It is just balancing the dish a bit more. I'm with you.
0:11:09 > 0:11:10But it is a very nice dish.
0:11:10 > 0:11:13I am really, really happy with the feedback.
0:11:13 > 0:11:15The constructive criticism was amazing,
0:11:15 > 0:11:17I know where I went wrong.
0:11:17 > 0:11:18Yeah, brilliant result.
0:11:20 > 0:11:22Her main concern was the pork.
0:11:22 > 0:11:24I think it still would have worked if she had
0:11:24 > 0:11:25gone for the bigger pieces. Yeah.
0:11:25 > 0:11:28I actually still think it could have been
0:11:28 > 0:11:31just a little bit more gently cooked on that. OK.
0:11:31 > 0:11:33So the bigger pieces that she had would have been much better
0:11:33 > 0:11:34for that dish.
0:11:34 > 0:11:37Next is Michael with his dish of the day.
0:11:37 > 0:11:40Cod, chorizo and orzo with red peppers.
0:11:41 > 0:11:43Did you enjoy that?
0:11:43 > 0:11:46I really enjoyed that, yes, it was a great experience.
0:11:46 > 0:11:48Pressure, or did you not feel it?
0:11:48 > 0:11:52Once the cooking started, it was just auto-gear.
0:11:52 > 0:11:55Brilliant. Shall we have a tuck in? Yeah, let's get into it.
0:11:55 > 0:11:56SHEREE LAUGHS
0:11:56 > 0:11:58And you're happy with it,
0:11:58 > 0:12:00it has kind of come out how you wanted it?
0:12:00 > 0:12:03Yeah, the main worry is I never tasted it, and I don't know why.
0:12:03 > 0:12:06Wh... Why is that? Even though you had the opportunity.
0:12:06 > 0:12:09I never checked the seasoning to make sure that was correct.
0:12:09 > 0:12:12The only thing I was worried about was getting the pasta
0:12:12 > 0:12:14with the right little bit of bite.
0:12:25 > 0:12:30I think the cod... It has come out really nice. Good.
0:12:30 > 0:12:34Quite a nice way to cook it and flake it down into the orzo.
0:12:34 > 0:12:35It stayed nice and moist,
0:12:35 > 0:12:39and also the sauce has kept it from drying out.
0:12:39 > 0:12:41So the fish is really, really nice in there.
0:12:42 > 0:12:46The thing that I can't keep losing is that you didn't taste the dish.
0:12:46 > 0:12:49It's something I would do at home, and I have just not done it here.
0:12:49 > 0:12:53It is quite a big thing to taste the dish, to make sure it is seasoned.
0:12:53 > 0:12:56But I think it HAS paid off for you today.
0:12:56 > 0:12:58RELIEVED SIGH
0:12:58 > 0:13:01I had at least ten minutes left, and I just never used it.
0:13:01 > 0:13:06I was more concerned about what the dish looked like, presentation-wise.
0:13:06 > 0:13:07It's bizarre,
0:13:07 > 0:13:10to present a dish that you don't know what it tastes like,
0:13:10 > 0:13:13and you are hoping that it gets through to the next stage
0:13:13 > 0:13:15of the competition based on its taste. Yeah.
0:13:15 > 0:13:17It's a massive thing, so, yeah,
0:13:17 > 0:13:20a little bit of luck went his way today.
0:13:20 > 0:13:22Time for Lee with his dish of the day
0:13:22 > 0:13:24of curried monkfish and mussels,
0:13:24 > 0:13:29with saffron, coriander, leek, celery and carrots in a cream sauce.
0:13:30 > 0:13:33How did you find that? Really enjoyed it.
0:13:33 > 0:13:35I'm normally cooking for friends and family,
0:13:35 > 0:13:36it's quite comfortable,
0:13:36 > 0:13:39but to be on that stage and in front of yourselves,
0:13:39 > 0:13:41the pressured environment, but no, it was fantastic,
0:13:41 > 0:13:44I really enjoyed it and I hope you like the dish.
0:13:44 > 0:13:45Oh, good. OK.
0:13:45 > 0:13:47Let's find out. Let's go.
0:14:06 > 0:14:09The fish is cooked really nicely.
0:14:09 > 0:14:13Just maybe a sharper knife when cutting through it,
0:14:13 > 0:14:16it is just a little bit...
0:14:16 > 0:14:18kind of rough on the edges.
0:14:18 > 0:14:21The flavour, I love the saffron in the sauce. Thank you.
0:14:21 > 0:14:25It just adds another dimension to it. Yeah.
0:14:25 > 0:14:27Personally, I would have liked
0:14:27 > 0:14:29a few more mussels through that sauce,
0:14:29 > 0:14:32it is very vegetable-heavy, but they are really nice.
0:14:32 > 0:14:34I like it.
0:14:34 > 0:14:36Absolutely made up to have someone of that stature,
0:14:36 > 0:14:38like a Michelin star chef,
0:14:38 > 0:14:41saying your food actually tastes all right is an absolute...
0:14:41 > 0:14:43It's amazing.
0:14:43 > 0:14:46Mm, the mussels are gorgeous. Very nice.
0:14:46 > 0:14:49BRIGITTE: Not much monkfish left. I know! Chef ate it.
0:14:50 > 0:14:55The size of the vegetables just totally dominated the mussels. Yeah.
0:14:55 > 0:14:59And again, just a slight seasoning issue on there. OK.
0:14:59 > 0:15:02But it was nice, it was enjoyable.
0:15:02 > 0:15:05And finally, it is Brigitte, with her dish of the day
0:15:05 > 0:15:08of halibut on a bed of tzatziki with a passion fruit coulis,
0:15:08 > 0:15:13samphire, micro herbs and a garlic toasty.
0:15:13 > 0:15:16Thank you very much. How are you? Glad that's over? Yes.
0:15:16 > 0:15:18SHEREE LAUGHS
0:15:18 > 0:15:20Did you enjoy it though? I thoroughly enjoyed,
0:15:20 > 0:15:24it was great, yes. Bon appetit. Thank you. Thank you very much.
0:15:48 > 0:15:51Erm, the passion fruit in there is really, really nice.
0:15:53 > 0:15:55The...
0:15:56 > 0:16:00..tzatziki, again, quite strong flavours, really, really nice.
0:16:00 > 0:16:02Loads of flavour. Thank you.
0:16:02 > 0:16:06For me, I think the fish is a little bit overcooked.
0:16:07 > 0:16:11Which is a shame, because the rest of the dish is very, very nice.
0:16:11 > 0:16:13It's very... Flavours - lovely.
0:16:15 > 0:16:20The fish was in for too long, he said. It happens.
0:16:20 > 0:16:24The biggest issue I had with that dish was the fish.
0:16:24 > 0:16:26It was dry, it is a different texture,
0:16:26 > 0:16:30and no amount of perfect garnish will ever pull that back.
0:16:30 > 0:16:33Only three people can be taken through to the next round.
0:16:33 > 0:16:37For one of our home cooks, it's time to leave the competition.
0:16:38 > 0:16:40Have you got an idea of who you might be sending home?
0:16:40 > 0:16:43No, I need a little think about that,
0:16:43 > 0:16:47because they have all excelled in kind of different ways.
0:16:47 > 0:16:50So it is just finding the right balance, the right personality.
0:16:50 > 0:16:53I'm normally very competitive, but I'm so happy with what
0:16:53 > 0:16:57I have done now, if I do go home, I have still had a fantastic time.
0:16:57 > 0:16:59I don't think I have done enough now.
0:16:59 > 0:17:02I don't think so, I mean, the competition was fierce.
0:17:02 > 0:17:06The other three dishes were amazing, so...fingers crossed.
0:17:07 > 0:17:09If I went out now, I would be devastated.
0:17:09 > 0:17:11It would be heartbreaking.
0:17:14 > 0:17:18I think I have got an idea of who will go now. OK.
0:17:18 > 0:17:21Well, let's go break them the news. Let's go.
0:17:22 > 0:17:25Firstly, I would like to say a massive well done
0:17:25 > 0:17:27to all four of you. But as you know,
0:17:27 > 0:17:31Matt can only take three of you through to the next round.
0:17:31 > 0:17:33So it is over to you, Matt.
0:17:34 > 0:17:38I want to take somebody forward that can work with me,
0:17:38 > 0:17:42and that I can also impart a bit of knowledge on.
0:17:42 > 0:17:46So, based on that decision, the person going home today is...
0:17:50 > 0:17:52..Brigitte. Aww.
0:17:52 > 0:17:55Very well done though, give us a hug. Thank you.
0:17:55 > 0:17:59I'm... Well, I'm just shocked. It was...
0:18:01 > 0:18:03..the chef that I would have loved
0:18:03 > 0:18:07to have worked with, especially, so...
0:18:07 > 0:18:09I am very sad for that.
0:18:10 > 0:18:12So that leaves three home cooks.
0:18:12 > 0:18:16They are Judith from Nottingham, Michael from Doncaster
0:18:16 > 0:18:17and Lee from Accrington.
0:18:19 > 0:18:21This is round two, the Chef's Challenge.
0:18:21 > 0:18:24Now, in this challenge, Matt has devised a skills test
0:18:24 > 0:18:26to determine which one of the home cooks
0:18:26 > 0:18:28has the skills he's looking for.
0:18:28 > 0:18:31So, Matt, what is the challenge?
0:18:31 > 0:18:34The challenge is going to be creamed mushrooms on toast. So...
0:18:34 > 0:18:37You want to start? Yes, start.
0:18:37 > 0:18:39So what sort of skills will you be looking for?
0:18:39 > 0:18:44There is a few skills in here. The first one being knife skills.
0:18:44 > 0:18:48We're going to cut the mushrooms in various different shapes
0:18:48 > 0:18:51that suit the mushroom.
0:18:51 > 0:18:53So this is going to be cut into wedges.
0:18:53 > 0:18:57And then with the stalks, much more chunky.
0:18:57 > 0:19:00And then the shell case, we're just going to cut them in half.
0:19:00 > 0:19:04So what we have is different mushrooms at different sizes,
0:19:04 > 0:19:05cut in different ways.
0:19:05 > 0:19:08So you're going to cook them all separately? Not separately,
0:19:08 > 0:19:11they are just going to go into the pan at different stages.
0:19:11 > 0:19:14OK. So I am going to start with the buttons.
0:19:16 > 0:19:18And the flats.
0:19:20 > 0:19:23Just going to add a little bit of shallots to this as well,
0:19:23 > 0:19:24nicely diced, it just adds
0:19:24 > 0:19:27a nice, subtle onion-y flavour to it.
0:19:27 > 0:19:30If you notice, it is not the first thing that has gone into the pan.
0:19:32 > 0:19:34So you are cutting it really finely. Yeah.
0:19:34 > 0:19:36Now we'll add the shallots.
0:19:37 > 0:19:41So obviously they are going on toast, so we've got the sourdough.
0:19:45 > 0:19:48So for the toast, we use the griddle.
0:19:48 > 0:19:51Because it adds a nice kind of char-y flavour to it.
0:19:52 > 0:19:54So the chives, nice and fine.
0:19:56 > 0:19:58SHEREE LAUGHS
0:20:00 > 0:20:02So we're going to turn the heat right up,
0:20:02 > 0:20:05because we're going to add the brandy to it.
0:20:06 > 0:20:09You might want to step back for this one, Sheree.
0:20:12 > 0:20:15Oh, lordy. Woohoo!
0:20:15 > 0:20:17Really important. You want to get that alcohol out.
0:20:17 > 0:20:20Basically the mushrooms have absorbed everything in that.
0:20:20 > 0:20:21That's what we want.
0:20:25 > 0:20:28OK, so the cream just gently reducing.
0:20:28 > 0:20:32You see it is just coating the mushrooms. Taste it.
0:20:32 > 0:20:35Don't forget to taste - you listening there, Michael?
0:20:35 > 0:20:39Definitely listening, I will not forget to taste. Never, ever again.
0:20:39 > 0:20:44So a little bit of salt, with - weirdly - lemon juice.
0:20:44 > 0:20:47It is an amazing flavour enhancer. Finish with the chives.
0:20:47 > 0:20:50So once you have seasoned, chives in? Yeah.
0:20:54 > 0:20:56That's us. So, mushrooms on toast.
0:20:56 > 0:20:58CONTESTANTS APPLAUD
0:20:59 > 0:21:01Oh, that smells divine.
0:21:07 > 0:21:10What do you think, Judith? I could eat the lot. It is gorgeous.
0:21:10 > 0:21:13So you know what you have to do? CONTESTANTS: Yes, Chef.
0:21:15 > 0:21:19Matt is looking for good knife skills and a well-seasoned dish.
0:21:19 > 0:21:22He also wants to see the different types of mushroom
0:21:22 > 0:21:24served in the correct shapes.
0:21:24 > 0:21:27So he will be watching closely for any mistakes.
0:21:27 > 0:21:29The cooks have only 15 minutes to make this dish,
0:21:29 > 0:21:33so they will have to chop fast if they want to finish on time.
0:21:33 > 0:21:35How are they getting on?
0:21:35 > 0:21:37Yeah, I don't think the sense of urgency
0:21:37 > 0:21:39has kind of set in with any of them.
0:21:41 > 0:21:44Just trying to memorise everything and what order it goes in.
0:21:47 > 0:21:49Hi, Jude. Hey.
0:21:49 > 0:21:52How we getting on? Erm... burning my bread.
0:21:52 > 0:21:56I'm debating whether I have got enough time to put another lot in.
0:21:58 > 0:22:01And then with time, five minutes have gone already,
0:22:01 > 0:22:03are you looking all right? I'm getting there. Yeah?
0:22:03 > 0:22:05SHE CHUCKLES
0:22:05 > 0:22:07I will leave you to it, I will let you sort your bread out. Thank you.
0:22:07 > 0:22:11How you getting on, Michael? OK so far, I think that is...
0:22:11 > 0:22:13Did it make sense when I was saying about different ways
0:22:13 > 0:22:15to cut the mushrooms and...?
0:22:15 > 0:22:18Yeah. Well, I hope it has sunk in. We will soon find out.
0:22:21 > 0:22:24Hi, Lee, looking under control.
0:22:24 > 0:22:28Yeah, just trying to memorise different mushrooms,
0:22:28 > 0:22:31what time they are going in. Just following the technique, so...
0:22:31 > 0:22:35Well, kind of as a rule of thumb, work on textures.
0:22:35 > 0:22:36Yeah, OK. I will leave you to it.
0:22:52 > 0:22:56Judith wasn't happy with her bread, she thought she'd over-charred it.
0:22:56 > 0:22:58She made the decision to redo it.
0:22:58 > 0:23:01Right. But I don't know if that's the right decision.
0:23:01 > 0:23:03Because it took up her stove space.
0:23:03 > 0:23:05The mushrooms are in the pan though.
0:23:05 > 0:23:08Michael has got his flames going on, so that is a good sign.
0:23:08 > 0:23:11His toast was done fairly early on, that is resting,
0:23:11 > 0:23:14it's beautifully coloured. Yeah.
0:23:14 > 0:23:17Lee's nerves have just dropped off, he just seems much more confident.
0:23:17 > 0:23:20Oh, that's good. Which is great. That's nice to see.
0:23:20 > 0:23:23I think that they didn't realise that mushrooms on toast
0:23:23 > 0:23:24was going to be this complicated.
0:23:32 > 0:23:33Ooh, done it!
0:23:33 > 0:23:35HER AND MICHAEL LAUGH
0:23:35 > 0:23:37Eyebrows? I'm flambeing.
0:23:39 > 0:23:42Need to be careful, take my eyebrows off.
0:23:42 > 0:23:46So, Judith and Michael have successfully flambeed,
0:23:46 > 0:23:47but what about Lee?
0:23:50 > 0:23:54Right, cooks, you have just three minutes left.
0:23:59 > 0:24:02With the clock ticking down, Judith is still swapping hobs,
0:24:02 > 0:24:05trying to get her bread toasted.
0:24:14 > 0:24:16Right, cooks, you have got 30 seconds,
0:24:16 > 0:24:19you need to get your mushrooms on the plate.
0:24:21 > 0:24:23And once again, Michael is first to finish.
0:24:30 > 0:24:37Ten, nine, eight, seven, six,
0:24:37 > 0:24:44five, four, three, two, one...
0:24:44 > 0:24:47Stop cooking, step away from your plates!
0:24:51 > 0:24:54Our three remaining cooks have done all they can,
0:24:54 > 0:24:55it is time to taste.
0:25:01 > 0:25:04So, Matt, it was a simple enough challenge, but based on
0:25:04 > 0:25:08these mushrooms, one of our home cooks is going to be going home.
0:25:08 > 0:25:12So, shall we have a taste? Let's. Let's.
0:26:02 > 0:26:04Erm...
0:26:04 > 0:26:08So the dish I would want to put straight through...
0:26:08 > 0:26:10is Michael.
0:26:10 > 0:26:12Well done. Thank you. Well done.
0:26:15 > 0:26:18With the last two, I think right at the end,
0:26:18 > 0:26:21they seemed a little bit rushed, both dishes.
0:26:23 > 0:26:27Presentation is obviously going to be very key going forward as well.
0:26:34 > 0:26:35Based on that...
0:26:38 > 0:26:42..I'm going to say goodbye to you, Lee. Aww, Lee.
0:26:42 > 0:26:45Cheers, mate, nice one. Been amazing, great effort.
0:26:45 > 0:26:47Mwah. Well done.
0:26:47 > 0:26:50Absolutely gutted, of course I am, I wanted to go on to the final,
0:26:50 > 0:26:53but they have got two great guys there going through, so...
0:26:53 > 0:26:55well done to them.
0:26:55 > 0:26:57So, that leaves just two cooks.
0:26:57 > 0:27:01They are secretary Judith and lift installation manager Michael.
0:27:01 > 0:27:04But only one can be Matt's partner.
0:27:04 > 0:27:08OK, so it is time for our third and final round, the Chef's Special.
0:27:08 > 0:27:10Now, in this round, our cooks will be given
0:27:10 > 0:27:13a set of ingredients to one of Matt's signature dishes.
0:27:13 > 0:27:16The aim of this challenge is to see what you can make from
0:27:16 > 0:27:18the same set of ingredients.
0:27:18 > 0:27:21You'll get to see what Matt makes a little bit later on.
0:27:21 > 0:27:24But for you at home, here is today's ingredients.
0:27:26 > 0:27:30Matt has chosen breast of Goosnargh duck, unsalted butter,
0:27:30 > 0:27:34Cheddar cheese and onion,
0:27:34 > 0:27:39espresso, water, flour, black wild rice, malt extract,
0:27:39 > 0:27:44maple syrup, milk, black onion seeds and onion powder.
0:27:45 > 0:27:48Simple enough for a Michelin star chef,
0:27:48 > 0:27:50but what will our home cooks make?
0:27:50 > 0:27:55Right, cooks, you have just one hour to create a fantastic dish,
0:27:55 > 0:27:58and your time starts now.
0:28:01 > 0:28:04So, our cooks are off, and this is the first time they have seen
0:28:04 > 0:28:07these ingredients, so they had better get their thinking caps on.
0:28:10 > 0:28:12I have had obviously the little Chinese packets of duck
0:28:12 > 0:28:14that you get from the supermarket with the pancakes.
0:28:14 > 0:28:16That is about it really.
0:28:18 > 0:28:22I am really interested to see how they interpret
0:28:22 > 0:28:24those ingredients and how they kind of put them on a plate.
0:28:24 > 0:28:28There is not a huge amount to work with, there is nothing
0:28:28 > 0:28:32you would traditionally associate with a duck breast.
0:28:32 > 0:28:34So they have to think.
0:28:35 > 0:28:40My first thought would have been to make a cheese sauce with the roux,
0:28:40 > 0:28:44but I've not known of a dish that would go with the meat there.
0:28:44 > 0:28:50But I might do, eliminate the cheese and make an onion sauce.
0:28:52 > 0:28:55I'm going to cook the duck separately,
0:28:55 > 0:28:58and then I'm going to make some kind of sauce,
0:28:58 > 0:29:01which, I'll be honest, I'm not 100% certain.
0:29:01 > 0:29:03It would help if I peeled me onion first.
0:29:03 > 0:29:05Forgetting the basics.
0:29:05 > 0:29:07Hi, Judith. Hi. How are you doing?
0:29:07 > 0:29:11You have done very well with these confusing ingredients.
0:29:11 > 0:29:14Yes. If I could have an orange, that would change things a little bit.
0:29:14 > 0:29:17I'm enjoying myself, that's what it's all about. Good.
0:29:17 > 0:29:19Exactly, brilliant. OK, well, we will let you get on.
0:29:19 > 0:29:21Looking forward to what you come up with.
0:29:21 > 0:29:23JUDITH AND SHEREE LAUGH
0:29:23 > 0:29:25Hi, Michael. Michael, how you doing?
0:29:25 > 0:29:26Hello there. I am OK, I think.
0:29:26 > 0:29:29Still not identified every single ingredient as yet.
0:29:29 > 0:29:33Have you cooked duck a lot or...? Not really, no.
0:29:33 > 0:29:37But I suppose a duck breast is no different to a chicken breast.
0:29:37 > 0:29:40This is a test on your skill and knowledge, so...
0:29:40 > 0:29:43It is a test, I can assure you of that. Good luck.
0:29:51 > 0:29:55OK, I'm going to go with this. I have made my decision.
0:29:55 > 0:30:00So, after much deliberation, Judith is hoping that going sweet
0:30:00 > 0:30:03with a maple syrup glaze will bring success.
0:30:03 > 0:30:06Meanwhile, Michael is going savoury.
0:30:07 > 0:30:09I would have said soy sauce, but...
0:30:09 > 0:30:12Such an aroma of coffee.
0:30:13 > 0:30:15How do you think you they're getting on?
0:30:15 > 0:30:20Judith is trying everything, trying to understand each ingredient
0:30:20 > 0:30:22and seeing how it will work.
0:30:22 > 0:30:25Michael seems to have embraced a few ingredients.
0:30:25 > 0:30:27Those that he's not sure of,
0:30:27 > 0:30:28he has just totally dismissed them.
0:30:28 > 0:30:32If they are not using the majority of what's there,
0:30:32 > 0:30:36there's not going to be much of a dish to put up. No.
0:30:36 > 0:30:40As time ticks on, Judith's plan is getting sweeter.
0:30:40 > 0:30:44I don't feel that you would normally get an onion sauce with
0:30:44 > 0:30:46a duck that's got maple syrup on it,
0:30:46 > 0:30:49but what I'm going to do is try and caramelise the onions
0:30:49 > 0:30:53so that the sweetness of that will then perhaps work with the sweetness
0:30:53 > 0:30:56that I've put on the duck. Well, that's my thinking, anyway!
0:30:59 > 0:31:02All right, cooks, you are halfway through. Ohh...
0:31:02 > 0:31:06Still a little bit bloody, I think. A couple more minutes.
0:31:08 > 0:31:12I'm resting my duck, however, I realise I've made the fatal error
0:31:12 > 0:31:14in cutting into it,
0:31:14 > 0:31:17so now the juices have been released onto the board.
0:31:17 > 0:31:21I'm not going to give it any more now. That's the maximum.
0:31:23 > 0:31:25That's nice.
0:31:28 > 0:31:30The nerves have kicked in now.
0:31:30 > 0:31:34And with time to spare, both cooks start plating up.
0:31:37 > 0:31:40I think that's me finished.
0:31:40 > 0:31:42Duck a la surprise!
0:31:43 > 0:31:45Five minutes to go.
0:31:45 > 0:31:46Only five minutes.
0:31:48 > 0:31:50As Judith's meat rests,
0:31:50 > 0:31:54its oozing juices force her to plate up again.
0:31:56 > 0:32:00Seeing Judith under pressure right up until the last minute
0:32:00 > 0:32:04pushes a usually confident Michael to add some hasty finishing touches.
0:32:06 > 0:32:10It seems a shame to waste this sauce.
0:32:10 > 0:32:13I'm going to try and caramelise some onions
0:32:13 > 0:32:15and add a garnish on the side.
0:32:15 > 0:32:18Can someone take the battery out of the smoke alarm, please(?)
0:32:24 > 0:32:28Right, cooks, you have done your third and final challenge.
0:32:28 > 0:32:33Time is up. You can do no more, because it is time to taste.
0:32:35 > 0:32:37First, it's Judith.
0:32:37 > 0:32:39She has made duck with a maple syrup glaze
0:32:39 > 0:32:42on a bed of creamed caramelised onions.
0:32:47 > 0:32:50Fantastic. How did you find that challenge?
0:32:50 > 0:32:55Really exciting. Very challenging. Shall we taste it? Yes, let's taste.
0:33:14 > 0:33:17The glaze you have got on the duck, so with the maple syrup,
0:33:17 > 0:33:18it's really, really nice.
0:33:18 > 0:33:23It kind of cuts through that oily flavour you get with duck.
0:33:24 > 0:33:28There is the slight technical error in cutting it
0:33:28 > 0:33:30a little bit too early. Yeah.
0:33:30 > 0:33:32But I like the duck. I like the duck.
0:33:32 > 0:33:35The sauce, I like where you are going with that,
0:33:35 > 0:33:38with the caramelised onion. Just more onion, maybe. OK.
0:33:38 > 0:33:40It's nice, it's pleasant to eat.
0:33:41 > 0:33:43The tasting was really good.
0:33:43 > 0:33:47I was very pleased with the results and the comments that I got.
0:33:47 > 0:33:51The criticism I understood, absolutely 100%, I agreed with.
0:33:51 > 0:33:54So you learn by your errors,
0:33:54 > 0:33:57and I know what to do and what not to do next time.
0:33:57 > 0:33:59And finally into the tasting room is Michael,
0:33:59 > 0:34:03who has made duck breasts in a coffee-and-onion sauce,
0:34:03 > 0:34:06accompanied with some pan-fried onions.
0:34:07 > 0:34:10OK? Good. How are you? Glad it's over.
0:34:11 > 0:34:14I didn't recognise at least half of the ingredients,
0:34:14 > 0:34:17and just went with taste
0:34:17 > 0:34:21and then texture, and tried to create a sticky, smoky sauce.
0:34:21 > 0:34:24I would have killed for an orange!
0:34:24 > 0:34:26Let's dig in.
0:34:53 > 0:34:56The duck is slightly overcooked for me. Yeah, OK.
0:34:56 > 0:35:01But the sauce... It just seems to have taken in the sauce,
0:35:01 > 0:35:04so it's not as dry as I was expecting it to be.
0:35:04 > 0:35:09The onion, you probably didn't need to fill your time with that at all,
0:35:09 > 0:35:11because you had a great base there anyway.
0:35:11 > 0:35:14OK. I understand.
0:35:14 > 0:35:16I think the sauce went down well.
0:35:16 > 0:35:19The duck was, possibly, slightly overcooked, I think.
0:35:21 > 0:35:22So that was the only downside.
0:35:22 > 0:35:26I was more concerned with not undercooking it, and probably
0:35:26 > 0:35:27overcooked it because of that.
0:35:27 > 0:35:30So, with the final challenge complete,
0:35:30 > 0:35:34it's just left for Matt to decide which of our two home cooks
0:35:34 > 0:35:37will return as his partner for the Friday final.
0:35:37 > 0:35:40The way she has thought about the dish, I like,
0:35:40 > 0:35:43although there were a few technical errors.
0:35:43 > 0:35:47It's just a shame that the duck was a little bit overcooked, but it's
0:35:47 > 0:35:50his lack of experience with duck, and he held his hands up with that.
0:35:50 > 0:35:52Yeah.
0:35:52 > 0:35:55I think they've both got different personalities and different
0:35:55 > 0:35:58skill sets they bring, but I have got an idea of who I want.
0:35:58 > 0:36:01But before Matt announces the winner,
0:36:01 > 0:36:04it's time to reveal what he makes with those ingredients.
0:36:05 > 0:36:07So, Matt, over to you.
0:36:07 > 0:36:11So, the idea of the these is to see what you do
0:36:11 > 0:36:13with something very, very simple.
0:36:13 > 0:36:16The focus is that as well as the duck.
0:36:16 > 0:36:20So, top and tail it... and cut it in half.
0:36:20 > 0:36:23So, without doing anything else to it,
0:36:23 > 0:36:27we have got something quite substantial. Next, oil.
0:36:27 > 0:36:29I'm just going to heat this up.
0:36:32 > 0:36:35So, it is starting to colour and then we'll add
0:36:35 > 0:36:37a bit of butter to that.
0:36:38 > 0:36:42And then we'll pop this into the open and just roast it.
0:36:42 > 0:36:44Roast it for about 20, 25 minutes
0:36:44 > 0:36:49These little things here, black onion seeds, or nigella seeds. Ah.
0:36:49 > 0:36:51So, we are going to put that in the pan
0:36:51 > 0:36:54to make a roux and then a cheese sauce.
0:36:57 > 0:36:58So...
0:37:00 > 0:37:03You started your cooking career in a pub, didn't you? I did, yeah.
0:37:03 > 0:37:06I was 15 and I started washing up,
0:37:06 > 0:37:10because it was much better than the paper rounds I was doing.
0:37:10 > 0:37:12So then you just became fascinated by food?
0:37:12 > 0:37:16No, I moved into the food side of things because that was better
0:37:16 > 0:37:18than the washing up, so...
0:37:18 > 0:37:20I just really enjoyed it.
0:37:20 > 0:37:23I loved the buzz of the kitchen and told my mum,
0:37:23 > 0:37:25"That's it, I am going to be a chef."
0:37:25 > 0:37:27She said, "That's just silly.
0:37:27 > 0:37:30"You won't make any money or anything like that. Don't bother."
0:37:30 > 0:37:32So I'm really glad that, at that point, I didn't listen to her.
0:37:32 > 0:37:35That is the one bit of advice she has given me that I can throw
0:37:35 > 0:37:38in her face and say, "Actually, you're wrong on this one."
0:37:38 > 0:37:40So, the roux...
0:37:40 > 0:37:42Just adding the milk to that.
0:37:46 > 0:37:49Do you cook a lot at home? As much as I'm there. Yeah.
0:37:49 > 0:37:54No. Because I know some chefs might just like to switch off and not...
0:37:54 > 0:37:58Well, it is the last thing I want to do, but I've still got to eat!
0:37:58 > 0:38:00No, but does your partner cook?
0:38:00 > 0:38:03She is much more efficient with the kids,
0:38:03 > 0:38:06and I'm much more efficient in the kitchen.
0:38:06 > 0:38:09So, yeah. So, what I can do in half an hour for dinner is
0:38:09 > 0:38:16a little bit more and slightly better than what she'll produce.
0:38:16 > 0:38:19And... Yeah.
0:38:20 > 0:38:24Neither of you touched this. This is black wild rice.
0:38:24 > 0:38:29This oil is about 230 degrees. So...
0:38:31 > 0:38:33Wow.
0:38:35 > 0:38:37It looks like sugar puffs.
0:38:42 > 0:38:46OK, so we have got onion powder, salt...
0:38:49 > 0:38:52So, the duck. I am going to score this first.
0:38:52 > 0:38:54A generous bit of seasoning.
0:38:57 > 0:39:00This is going to take probably five minutes in the oven
0:39:00 > 0:39:02once that renders down, about five minutes for the oven
0:39:02 > 0:39:05and a proper rest, and that is all it takes.
0:39:05 > 0:39:07Finish the sauce...
0:39:09 > 0:39:12OK, so the onions have come out the oven.
0:39:15 > 0:39:16Oh, look at that colour.
0:39:16 > 0:39:20So we'll take these pieces, the outside, off.
0:39:22 > 0:39:24So with this coffee-and-maple glaze...
0:39:27 > 0:39:30So, for the moment, I'm not going to baste the duck,
0:39:30 > 0:39:32I'm not going to cover it,
0:39:32 > 0:39:35because I still want to keep this as crispy as possible.
0:39:35 > 0:39:38Right, so you can see it is really syrupy now.
0:39:38 > 0:39:40At this point we are done.
0:39:43 > 0:39:45It looks amazing.
0:39:45 > 0:39:49I am just going to leave that there for about four or five minutes.
0:39:49 > 0:39:52So, while that is resting, we then concentrate on the plate.
0:39:52 > 0:39:56So, as much as it is beautiful, we're going to cover it up.
0:40:12 > 0:40:15Just finish with a little bit more of that syrup.
0:40:17 > 0:40:20That's it. Wow. So, have a taste.
0:40:25 > 0:40:28The texture from that is just amazing.
0:40:28 > 0:40:31That is out of this world. That is so good.
0:40:31 > 0:40:34The duck is amazing. Amazing. Absolutely amazing.
0:40:36 > 0:40:38Good? Hmm. Beautiful.
0:40:38 > 0:40:40Well done. Well done. Thank you very much.
0:40:40 > 0:40:43But now it is time to reveal which home cook you're going to
0:40:43 > 0:40:45take through to the Friday final, but before you do,
0:40:45 > 0:40:48let's have a quick recap of their dishes.
0:40:48 > 0:40:52Judith impressed Matt with her pork dish in the first round,
0:40:52 > 0:40:55but didn't quite get the balance right.
0:40:55 > 0:41:00The ratio of meat to mash is kind of out a little bit. OK.
0:41:00 > 0:41:03She rushed her mushrooms on toast in the second,
0:41:03 > 0:41:06but delivered a well-executed duck dish in the final round.
0:41:06 > 0:41:09It's a huge learning process, and I've loved every second of it.
0:41:09 > 0:41:11I really want to go through,
0:41:11 > 0:41:14but I won't be crying into my pillow if I don't.
0:41:14 > 0:41:17Meanwhile, Michael astonished Matt by failing to taste his dish
0:41:17 > 0:41:19in the first round.
0:41:19 > 0:41:22He breezed through the second round with some excellent mushrooms
0:41:22 > 0:41:25on toast, but did his duck dish meet Matt's expectations?
0:41:25 > 0:41:28The duck is slightly overcooked for me,
0:41:28 > 0:41:31but it's not as dry as I was expecting it to be.
0:41:31 > 0:41:35I would be immensely proud if I could go through. I really would.
0:41:35 > 0:41:37It would mean a lot to me.
0:41:37 > 0:41:41Firstly, I'd just like to say a massive well done to both of you.
0:41:41 > 0:41:46However, it is time to declare your winner, so it's over to you.
0:41:46 > 0:41:51OK, guys, the decision is based on what I need for moving forwards,
0:41:51 > 0:41:56and that is somebody who I can trust when I give instruction to,
0:41:56 > 0:42:01that's going to, in the situation, be able to adapt and still
0:42:01 > 0:42:04retain my vision so, based on that,
0:42:04 > 0:42:08I would like to move forward with...
0:42:11 > 0:42:13..Judith.
0:42:13 > 0:42:14Oh, wow.
0:42:14 > 0:42:17Wow. I'm just still in shock.
0:42:17 > 0:42:19I was all geared up emotionally for the,
0:42:19 > 0:42:21"Thank you, it's been a great day, but..."
0:42:21 > 0:42:25I did not see my name coming out of the hat. I'm just overwhelmed.
0:42:25 > 0:42:27If I could do a back flip right now, I would.
0:42:27 > 0:42:30I'm immensely proud to have got this far. I really am.
0:42:30 > 0:42:33And the first prize has gone to a worthy winner, so I'm happy.
0:42:33 > 0:42:34I'm very happy.
0:42:34 > 0:42:38So, Judith, come Friday, are you going to do me proud? Yes, Chef.
0:42:38 > 0:42:41I had no idea that I would win today so I really,
0:42:41 > 0:42:44really want to win on Friday.
0:42:44 > 0:42:49It would be amazing, just to give Matt back what he has given
0:42:49 > 0:42:52me today, so I will try my utmost for him.
0:42:52 > 0:42:56Tomorrow on Yes Chef, four more home cooks go all out
0:42:56 > 0:42:59to impress top chef Frances Atkins.
0:42:59 > 0:43:04If you had taken a bit of your stock, it could have been a wow.
0:43:04 > 0:43:07It's the chance for them to work alongside the best in the business,
0:43:07 > 0:43:10but only one can become her partner for the Friday final.
0:43:10 > 0:43:12Ooh!
0:43:45 > 0:43:48Has anyone got eyes on Lane?
0:43:48 > 0:43:50What's going to happen to me now?
0:43:50 > 0:43:52Please!
0:43:52 > 0:43:53Move!
0:43:55 > 0:43:58I'm here to help people.