0:00:02 > 0:00:06Four of the best chefs in Britain are on the hunt for their perfect partner...
0:00:06 > 0:00:09because for the first time ever,
0:00:09 > 0:00:11amateur home cooks will be paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:16I'm planning a change of the tactics.
0:00:18 > 0:00:21Each day, an award-winning chef will choose their perfect partner
0:00:21 > 0:00:24from four talented home cooks.
0:00:24 > 0:00:27If you're coming on a cookery show, you just have to up your game.
0:00:27 > 0:00:31Then, in the Friday final, all four pairs will go head-to-head
0:00:31 > 0:00:34to cook for culinary royalty, Pierre Koffmann.
0:00:34 > 0:00:38There's only two type of cooking, bad cooking and good cooking.
0:00:38 > 0:00:42For the professional chefs, their reputations are on the line.
0:00:42 > 0:00:44Bring the home cooks in!
0:00:44 > 0:00:46For the amateur home cooks,
0:00:46 > 0:00:49they're about to be put to the test by the country's finest.
0:00:49 > 0:00:51I think you boys here have to worry.
0:00:51 > 0:00:53But who will win?
0:00:53 > 0:00:55Ooh!
0:00:55 > 0:00:56This 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 > 0:01:06First, it's Dina De Silva, an administrator from Cheshire.
0:01:06 > 0:01:09I can cook all different types of food,
0:01:09 > 0:01:11whether it be Spanish, Italian, Thai.
0:01:12 > 0:01:14Right, collect your thoughts a moment.
0:01:14 > 0:01:18I'm quite eclectic in all the different types of food I cook.
0:01:18 > 0:01:23Next, it's Matt Wood, a clinical trials manager from Edinburgh.
0:01:23 > 0:01:25My main strength is timekeeping,
0:01:25 > 0:01:27managing to get everything out at the same time.
0:01:27 > 0:01:30I'm confident, I think I've got a really good chance of winning today.
0:01:30 > 0:01:33If you cook simply with good ingredients, you should be OK.
0:01:33 > 0:01:35Famous last words.
0:01:35 > 0:01:38Adam Neil from London is an equities broker.
0:01:38 > 0:01:40My strength in the kitchen
0:01:40 > 0:01:42is putting together big, bold flavours and dishes.
0:01:42 > 0:01:44Wasted a bit of time, I think,
0:01:44 > 0:01:47bit too much time faffing around at the beginning.
0:01:47 > 0:01:49Very excited to work with a Michelin star chef today,
0:01:49 > 0:01:51once-in-a-lifetime opportunity.
0:01:51 > 0:01:56Finally, it's Brian Charleston, a retired RAF engineer from Preston.
0:01:56 > 0:02:00I need everything prepared to hand and in an order.
0:02:00 > 0:02:01CHARLES LAUGHS
0:02:01 > 0:02:03Not too many flusters at the moment.
0:02:03 > 0:02:07If that doesn't happen, things can start going wrong.
0:02:07 > 0:02:08Welcome, everybody.
0:02:08 > 0:02:12So, we have our four home cooks, all we need now is our chef.
0:02:12 > 0:02:17She's held her Michelin star for the past 13 years...
0:02:17 > 0:02:18it's Frances Atkins.
0:02:21 > 0:02:25Frances Atkins is a chef whose food is inspired by her surroundings,
0:02:25 > 0:02:29with her restaurant nestled in the beautiful Yorkshire countryside.
0:02:29 > 0:02:32A lot of people use local produce, I really do.
0:02:32 > 0:02:36Our beef is in the fields over there and the lambs,
0:02:36 > 0:02:38well, we've got tons of them at the moment!
0:02:40 > 0:02:42She began her career as a teenager in Ilkley,
0:02:42 > 0:02:46making cheeses from her parents' cellar and went on to work
0:02:46 > 0:02:50in some of the finest establishments in Denmark, Scotland and London.
0:02:50 > 0:02:51Flavour is everything,
0:02:51 > 0:02:57that is what gives you a sensation and that is what gives you memories.
0:02:57 > 0:02:59In a male-dominated industry,
0:02:59 > 0:03:03Frances is only one of eight female Michelin-starred chefs in the UK
0:03:03 > 0:03:07and knows exactly what it takes to succeed.
0:03:07 > 0:03:11I'm looking for somebody who has an idea about what they're doing
0:03:11 > 0:03:14and somebody who has a bit of imagination.
0:03:18 > 0:03:21It's an absolute pleasure to have you here, Frances.
0:03:21 > 0:03:23The pleasure's all mine.
0:03:23 > 0:03:26Now, our four home cooks are going to be trying their very best to
0:03:26 > 0:03:30impress you, in hope that you pick one of them to be your partner
0:03:30 > 0:03:31in the Friday final.
0:03:31 > 0:03:33What will you be looking for today?
0:03:33 > 0:03:35Presentation, taste,
0:03:35 > 0:03:41a little bit of speed and an understanding of one's ingredients.
0:03:41 > 0:03:44OK. Are you listening?
0:03:44 > 0:03:48So, cooks, you will literally have 45 minutes to prepare the
0:03:48 > 0:03:53one dish that you believe will make you stand out from the rest.
0:03:53 > 0:03:57Make it count, because after this challenge, one of you, sadly,
0:03:57 > 0:03:59will be going home.
0:03:59 > 0:04:01So, Chef, it's over to you.
0:04:01 > 0:04:03Thank you. Are you ready to start?
0:04:03 > 0:04:04ALL: Yes, Chef!
0:04:07 > 0:04:09So, our cooks are off.
0:04:09 > 0:04:13This is their one chance to showcase their best dish.
0:04:13 > 0:04:17It kind of all comes together at the end, which is the challenge of it.
0:04:17 > 0:04:20This is nice beef. This is very nice beef.
0:04:20 > 0:04:23But are they feeling nervous?
0:04:23 > 0:04:25No, not really. Never am, to be honest.
0:04:25 > 0:04:29Hi, Dina. Hi, hi.
0:04:29 > 0:04:32Would you like to tell us what you're making.
0:04:32 > 0:04:34I'm making some Portuguese sausage,
0:04:34 > 0:04:36which is a farinheira with some chorizo.
0:04:36 > 0:04:38I'm going to make some little balls.
0:04:38 > 0:04:40I'm going to do that on a bed of spinach,
0:04:40 > 0:04:44which is done with garlic and nutmeg and served with some apple.
0:04:44 > 0:04:46OK. Lovely. That's super.
0:04:46 > 0:04:48How are you going to bind your balls together?
0:04:48 > 0:04:50Is there sufficient fat in the sausage to do that?
0:04:50 > 0:04:53There is and I'm going to put one egg yolk. Fine.
0:04:53 > 0:04:55Is this something that you make all the time at home?
0:04:55 > 0:04:56This is something that, the farinheira,
0:04:56 > 0:04:59whenever I go to Portugal and whenever I can get hold of it here -
0:04:59 > 0:05:01it's not easy to get hold of - then I'll cook it.
0:05:01 > 0:05:04Well, we'll let you get on. But very good luck.
0:05:04 > 0:05:08It smells delicious. It does, it does. Thank you.
0:05:14 > 0:05:16Hi, Matt. Hi. Hi, Matt.
0:05:16 > 0:05:18Hi, Frances. How are you getting on? Good, thanks.
0:05:18 > 0:05:21Yeah, getting started, getting there. OK.
0:05:21 > 0:05:23What are you making for us?
0:05:23 > 0:05:28I'm making a spiced halibut with saag aloo and a lime emulsion.
0:05:28 > 0:05:31Ooh. Mm, sounds lovely.
0:05:31 > 0:05:33And how are your nerves? Have you settled down now
0:05:33 > 0:05:35you're into the cooking? They're getting better now that I'm
0:05:35 > 0:05:38getting into it I think. We'll be looking forward
0:05:38 > 0:05:40to seeing the end result. Good, thank you.
0:05:42 > 0:05:47Hello, Adam. Hi there, Sheree. How are you? Good.
0:05:47 > 0:05:50How are you getting on here? Not too bad.
0:05:50 > 0:05:54We've started frying off the onions, garlic, chorizo, lardons.
0:05:54 > 0:05:55What are you making?
0:05:55 > 0:05:58Sorry, my take on a paella with a fried sea bass.
0:05:58 > 0:06:01Right, OK. And are you OK for time?
0:06:01 > 0:06:03Or are you pushed for time? No, we're pretty pushed on time
0:06:03 > 0:06:05at the moment to be honest. You've got your pan nice
0:06:05 > 0:06:07and hot ready for your chorizo. Yeah, exactly.
0:06:07 > 0:06:09So that's not too bad. That'll save you some time.
0:06:09 > 0:06:12So, in other words, would you like us to move away?
0:06:12 > 0:06:15We'll leave you to it. Thank you very much. Thanks a lot.
0:06:15 > 0:06:17Good luck.
0:06:18 > 0:06:22Just preparing the squid and the prawns and then we'll put them in
0:06:22 > 0:06:25the paella towards the end and stir them through.
0:06:28 > 0:06:31Hi, Brian. Hiya. How are we getting on?
0:06:31 > 0:06:34This looks lovely. What are you doing? I'm doing beef stroganoff.
0:06:34 > 0:06:37Oh, right. Hopefully, it'll turn out all right.
0:06:37 > 0:06:40So, is this a family favourite?
0:06:40 > 0:06:43It's something that I do two or three times a year.
0:06:43 > 0:06:45So, you've got your rice going.
0:06:45 > 0:06:47You seem to be really well organised.
0:06:47 > 0:06:50Yeah, I've now just got to colour the beef and I'll take it
0:06:50 > 0:06:53back out again and then I'll start doing the veg.
0:06:53 > 0:06:56Yeah. Oh, brilliant. Well, I can't wait to taste.
0:06:56 > 0:06:57That'll be lovely. Thank you.
0:07:06 > 0:07:09OK, so we've had a look at everybody's ingredients -
0:07:09 > 0:07:12whose dish at the minute excites you the most?
0:07:12 > 0:07:14I think Matt's dish. OK.
0:07:14 > 0:07:16I think he's looking pretty cool.
0:07:16 > 0:07:18He's a little bit nervous.
0:07:18 > 0:07:20He's got some nice ingredients there -
0:07:20 > 0:07:22a bit of coconut, a bit of lime.
0:07:22 > 0:07:26It looks, to me, interesting. Yeah, OK.
0:07:26 > 0:07:28What about Dina?
0:07:28 > 0:07:33I think the conception is nice, but the actual work that's gone into it
0:07:33 > 0:07:39isn't so much, but it might produce the most phenomenal results.
0:07:39 > 0:07:41So, shall we see? OK. Yeah, yeah, OK.
0:07:41 > 0:07:43Now, who worries you slightly?
0:07:43 > 0:07:45Brian. Why?
0:07:45 > 0:07:47I'm really very worried for him.
0:07:49 > 0:07:50Why, why? Tell me.
0:07:50 > 0:07:56Well, he seems to be cooking it the way that I perhaps would do it,
0:07:56 > 0:07:57in reverse.
0:07:57 > 0:08:01Maybe cook the onions first and then cook the meat in with the onions.
0:08:01 > 0:08:04He's got some vegetables, but he just seems to have onions.
0:08:04 > 0:08:07Nothing else. No.
0:08:07 > 0:08:12This is the crucial part now, it's the starting of the sauce, that's
0:08:12 > 0:08:14the key ingredient of the dish, I believe.
0:08:14 > 0:08:18And what about Adam, the paella? He's got a lot of ingredients there.
0:08:18 > 0:08:20It's got a lot going on. Hmm.
0:08:20 > 0:08:23I'm just worried slightly about all his flavours.
0:08:23 > 0:08:27It's got the squid, it's got sea bass, it's got chicken.
0:08:27 > 0:08:30Yeah, it'll be interesting to see how he pulls it all together. It will.
0:08:36 > 0:08:40Just add some creme fraiche.
0:08:40 > 0:08:43Just to give it the effect.
0:08:43 > 0:08:45As time ticks on, our cooks are feeling the pressure.
0:08:47 > 0:08:50Just need to check that my apple is cooked,
0:08:50 > 0:08:52and then I can put it through the sieve.
0:08:57 > 0:09:00And that, I think, is me about done.
0:09:00 > 0:09:04Brian is first to plate up, way ahead of everyone else.
0:09:04 > 0:09:06How does it feel that Brian's done?
0:09:06 > 0:09:08Probably a bit more nerve-racking for me, isn't it?
0:09:08 > 0:09:11So, I know you've finished. But is there anything you'd like to do?
0:09:11 > 0:09:16The one thing I would change would be the presentation. Do it.
0:09:16 > 0:09:19Whilst Brian pretties up his dish,
0:09:19 > 0:09:22Dina gets frustrated by her Portuguese balls.
0:09:22 > 0:09:24Oh, come on!
0:09:24 > 0:09:27I need to get these frying. They're not quite hot enough.
0:09:27 > 0:09:29Sea bass in skin down now.
0:09:33 > 0:09:36Love the colour. Yes, I'm pleased with that. Yeah. It's gone well.
0:09:36 > 0:09:40And these balls look really yummy.
0:09:40 > 0:09:44And with only 30 seconds to go, Adam fills up his foamer.
0:09:44 > 0:09:46It's only the second time I've ever used it.
0:09:48 > 0:09:49Oh!
0:09:51 > 0:09:52I think I'll go without that.
0:09:52 > 0:09:55'Adam's foam appears to be lacking a bit of froth,
0:09:55 > 0:09:57'but time is running out.'
0:09:58 > 0:10:01Ten, nine,
0:10:01 > 0:10:04eight, seven,
0:10:04 > 0:10:07six, five,
0:10:07 > 0:10:09four, three,
0:10:09 > 0:10:13two, one.
0:10:13 > 0:10:16Stop cooking! Step away from your plates. Well done.
0:10:20 > 0:10:23First to be judged is Dina with her dish of the day,
0:10:23 > 0:10:26Portuguese farinheira balls on a bed of spinach,
0:10:26 > 0:10:28with garlic, nutmeg and sherry vinegar,
0:10:28 > 0:10:31accompanied with a poached egg and an apple sauce.
0:10:35 > 0:10:37Well done. Such a relief that you've done it.
0:10:37 > 0:10:39A huge relief. A huge relief, yeah.
0:10:39 > 0:10:4245 minutes goes like that. Yeah. It's not long,
0:10:42 > 0:10:45Well, let's try it. Lovely.
0:11:01 > 0:11:05Mm! Well...
0:11:05 > 0:11:08the balance is good.
0:11:09 > 0:11:12Very, very tasty, I can taste all that lovely, smoky sausage.
0:11:12 > 0:11:18Hm. I'm not quite sure if we need so much apple but, no, delicious.
0:11:18 > 0:11:21'The tasting was pretty stressful.'
0:11:21 > 0:11:23I'm still a little bit confused as to whether they liked it or not,
0:11:23 > 0:11:25so we'll wait and see.
0:11:25 > 0:11:27The taste was good but I'm not sure I could eat
0:11:27 > 0:11:32a plate of those balls, really. No, because they were quite thick.
0:11:32 > 0:11:35I don't know if that makes sense. Yes, it does, yes.
0:11:35 > 0:11:39Well, if she'd put her egg white in, maybe whisked that up
0:11:39 > 0:11:41and then bound the meat through the egg white. That's...
0:11:41 > 0:11:46It would have been... A bit lighter. ..much lighter. OK.
0:11:46 > 0:11:50Next is Matt with his dish of the day, spiced halibut fillet
0:11:50 > 0:11:53coated in Parmesan, served with saag aloo and lime emulsion.
0:11:55 > 0:11:57Did you enjoy that, Matt?
0:11:57 > 0:12:00I'm not sure that enjoy is the right word, but it was good. It was good?
0:12:00 > 0:12:04Yes. I like your detail. That's good. Good.
0:12:04 > 0:12:06That's nice, isn't it? Yes.
0:12:06 > 0:12:09OK, shall we taste? Yes, gosh.
0:12:11 > 0:12:14Let's see how he's cooked, how we've cooked this fish.
0:12:16 > 0:12:20Lovely, well done, you've not overly cooked.
0:12:27 > 0:12:30You can taste the lime in that, can't you? Hm.
0:12:30 > 0:12:32Nicely seasoned. Good.
0:12:32 > 0:12:35Well done. Brilliant. Thank you very much. Well done.
0:12:35 > 0:12:38The tasting was nerve-racking. It seemed to go quite well.
0:12:38 > 0:12:40I think Frances liked most of the things I'd put on the plate,
0:12:40 > 0:12:43but it was hard to tell, she didn't give a lot away.
0:12:43 > 0:12:49When I ate the top part of the fish, I thought, "Oh, no, it's so strong."
0:12:49 > 0:12:54Yeah. "And I don't really like this Parmesan business either."
0:12:54 > 0:12:56And I thought, "He's wrecked that halibut."
0:12:56 > 0:13:01But then, when I took some of that lime, it cleared it all out,
0:13:01 > 0:13:03if you like. Yeah.
0:13:03 > 0:13:06Time for Adam with his dish of the day, of paella with pan-fried
0:13:06 > 0:13:10sea bass, squid and chicken thighs, with a saffron foam.
0:13:13 > 0:13:17That's done with, Adam, are you happy? Pleased with your result?
0:13:17 > 0:13:19Some elements of it.
0:13:19 > 0:13:21The paella could be slightly too seasoned,
0:13:21 > 0:13:23and the foam is more of a sauce.
0:13:23 > 0:13:27You did have a bit of an explosion. Yeah, we did.
0:13:27 > 0:13:31Well, the colours are lovely. Aren't they? Yeah, they are, really lovely.
0:13:31 > 0:13:34OK, should we tuck in? Nice presentation... Yeah.
0:13:52 > 0:13:55I wouldn't worry about the paella being too over seasoned.
0:13:55 > 0:13:59I don't think it's over seasoned, do you? No.
0:13:59 > 0:14:05I think we've got a huge amount of goodies in it, haven't we? Yes.
0:14:05 > 0:14:08Filled with goodies.
0:14:08 > 0:14:12And your bass tastes very, very nice indeed.
0:14:12 > 0:14:16Thank you. So, congratulations. Thank you very much.
0:14:16 > 0:14:17'Dig in.'
0:14:19 > 0:14:22The squid might be a bit overdone as well.
0:14:22 > 0:14:27There's a lot of things in that, it's very hearty.
0:14:27 > 0:14:29Was it like a bush tucker trial where you couldn't get the...?
0:14:29 > 0:14:31Yes, it was, I'm afraid.
0:14:31 > 0:14:34I thought, "Perhaps I'm on I'm A Celebrity," but, yes...
0:14:34 > 0:14:36THEY LAUGH
0:14:36 > 0:14:38Enormous... Needed a little finer chopping,
0:14:38 > 0:14:40it was just too big for my mouth.
0:14:40 > 0:14:42OK. Teach me not to be greedy.
0:14:42 > 0:14:43THEY LAUGH
0:14:43 > 0:14:46And finally, it's Brian with his dish of the day,
0:14:46 > 0:14:51of beef stroganoff with mushrooms, onion, shallots and Italian herbs.
0:14:54 > 0:14:57Now, did you enjoy doing that, Brian? That's the main thing.
0:14:57 > 0:15:00I really did. That was a real experience.
0:15:00 > 0:15:05So we've got lots of love in that. I think so, I think so. That's great.
0:15:05 > 0:15:06OK, well, let's try it.
0:15:16 > 0:15:17Mmm.
0:15:19 > 0:15:20Well...
0:15:22 > 0:15:24Hmm.
0:15:24 > 0:15:28I think I would have liked to have had the rice a little more seasoned.
0:15:28 > 0:15:30Did you put salt in your rice?
0:15:30 > 0:15:35Not salt, I've got pepper in there but, no, not salt.
0:15:35 > 0:15:38And the meat is very tasty.
0:15:39 > 0:15:43We've got a little bit of scent of the basil coming through.
0:15:43 > 0:15:45It's all good. Nice comments. Are you happy with those?
0:15:45 > 0:15:48Yes, fine, thank you very much.
0:15:48 > 0:15:51Yeah, that was good. Stressful.
0:15:51 > 0:15:55They certainly know what they were looking for. Yeah.
0:15:55 > 0:15:59Did he surprise you in the end?
0:15:59 > 0:16:03Um, it depends how you'd define surprise.
0:16:03 > 0:16:07I think Brian's dish is a great family dish. Yeah.
0:16:07 > 0:16:12Maybe if you're coming on a cookery show like this,
0:16:12 > 0:16:15maybe you just have to... Up your game. ..up your game just a bit.
0:16:17 > 0:16:20Only three people can be taken through to the next round.
0:16:20 > 0:16:24For one of our home cooks, it's time to leave the competition.
0:16:24 > 0:16:27I'd really love to go through to the next round and have
0:16:27 > 0:16:30a chance to cook with Frances. I think that would be fantastic.
0:16:30 > 0:16:33I don't know if I've done enough to get through.
0:16:33 > 0:16:36I think I put a good dish out, I was happy with it, but everything else
0:16:36 > 0:16:39that came back was really tasty, so we'll just have to wait and see.
0:16:40 > 0:16:45I'd love to go through, spend more time here, great fun. So we'll see.
0:16:47 > 0:16:50All three of the other dishes are as good as mine.
0:16:50 > 0:16:53I wouldn't like to be a judge either.
0:16:53 > 0:16:55It must be a difficult choice for them.
0:16:55 > 0:17:00So, obviously you have to decide now who you're going to be sending home.
0:17:00 > 0:17:03Have you got an idea of who that cook might be?
0:17:03 > 0:17:07I think I do, unfortunately, yes. OK. Well, let's go break the news.
0:17:07 > 0:17:08OK.
0:17:10 > 0:17:14First, I'd like to say a big well done to all of you.
0:17:14 > 0:17:17But unfortunately someone has to go home at this stage.
0:17:17 > 0:17:21And Frances has made her decision, so...
0:17:21 > 0:17:22over to you.
0:17:22 > 0:17:26Well, this is the awful bit, but it's a competition...
0:17:27 > 0:17:31..so one of you has to go.
0:17:31 > 0:17:33And I think it will have to be
0:17:33 > 0:17:36Brian. Oh, well done, Brian.
0:17:39 > 0:17:42I do recognise that mine wasn't a complex dish, and there were
0:17:42 > 0:17:46some very complex and extremely good dishes with the other contestants.
0:17:48 > 0:17:51Have to do something different next time.
0:17:51 > 0:17:53So, that leaves three home cooks.
0:17:53 > 0:17:56They are Dina from Cheshire, Adam from London
0:17:56 > 0:17:58and Matt from Edinburgh.
0:18:00 > 0:18:02Round two, it's the chef's challenge.
0:18:02 > 0:18:04Now in this challenge, Frances has devised
0:18:04 > 0:18:09a simple test to see who has the skills she's looking for.
0:18:09 > 0:18:12So, Frances, what's today's challenge?
0:18:12 > 0:18:18We are going to make a simple vinaigrette dressing. Oh. OK.
0:18:18 > 0:18:22I'm going to demonstrate how to make it and then you will choose
0:18:22 > 0:18:26what quantities that you put in this vinaigrette dressing,
0:18:26 > 0:18:30because it's the taste that I'm interested in. OK.
0:18:30 > 0:18:32So, I'm just going to take...
0:18:33 > 0:18:37I'm going to use a little bit of this, English mustard.
0:18:37 > 0:18:40I'm going to put a little bit of this in, powdered mustard,
0:18:40 > 0:18:44just to accentuate that vinegar.
0:18:44 > 0:18:45Put a bit in there.
0:18:47 > 0:18:52A little bit of honey for sweetness, it relieves the vinegar.
0:18:52 > 0:18:57I get very tired of balsamic vinegar chucked over everything these days.
0:18:57 > 0:19:00And it's too heavy.
0:19:00 > 0:19:02Just put a bit of oil in.
0:19:02 > 0:19:06Two thirds oil to your third mix.
0:19:06 > 0:19:08Don't worry about feeding the oil in.
0:19:08 > 0:19:11If you put these dressings and things in a blender,
0:19:11 > 0:19:16they come out too thick, so the best way is just to pour it in,
0:19:16 > 0:19:19give it a quick whizz around. OK?
0:19:22 > 0:19:24I'm just going to...
0:19:24 > 0:19:26See, that's pretty nice.
0:19:26 > 0:19:30That's the oil, let's pop a bit of the dressing in here.
0:19:30 > 0:19:35I'm going to pick out a few leaves here now. Get a nice few.
0:19:35 > 0:19:39There's nothing nicer than basil leaf.
0:19:39 > 0:19:43A bit of marjoram, watercress, nice peppery taste.
0:19:43 > 0:19:48It's packed with iron and it is so good for you.
0:19:48 > 0:19:51Just break these off.
0:19:51 > 0:19:54I want the red bits, really, rather than...
0:19:54 > 0:19:57And you've got a bit of instant colour there.
0:19:57 > 0:20:00So I've used all those leaves, you don't have to.
0:20:01 > 0:20:04Just pop that on there for the moment.
0:20:06 > 0:20:08So, I'm just going to take a bit of this.
0:20:10 > 0:20:13And that's about as much as I'm going to pop in a bowl now.
0:20:16 > 0:20:21And then all I'm doing is I'm wiping the leaves,
0:20:21 > 0:20:25and that's why it needs to be fairly strong. It's just being wiped.
0:20:26 > 0:20:31And then, as we say in a kitchen, then just build your leaf.
0:20:31 > 0:20:34So, simple but clean.
0:20:34 > 0:20:37And appetising.
0:20:37 > 0:20:39Would you like to taste...?
0:20:39 > 0:20:43Can they have a little taste? Gosh, yes. Just to see what Frances has made.
0:20:43 > 0:20:46And what she's looking for. It's very light. Yeah.
0:20:46 > 0:20:49It's smooth, and just a bit of a tang from the vinegar.
0:20:49 > 0:20:51You haven't got that... It's not very acidic,
0:20:51 > 0:20:54you've taken that acidity away. Yeah. Yeah.
0:20:54 > 0:20:58Let's see who is going to make the best job out of it, then. OK?
0:20:58 > 0:20:59ALL: Yes, Chef!
0:21:01 > 0:21:05Our cooks have ten minutes to make the perfect salad dressing.
0:21:06 > 0:21:10I don't eat huge amounts of salads, so dressings obviously,
0:21:10 > 0:21:12um, I don't make a hell of a lot of them.
0:21:14 > 0:21:18I do make dressing, but I don't tend to do it the way Frances
0:21:18 > 0:21:20has just shown us.
0:21:20 > 0:21:23The cooks can choose which mustards and which vinegars to include,
0:21:23 > 0:21:26and make a dressing to their own taste.
0:21:28 > 0:21:31What's really interesting is everybody seems to be using
0:21:31 > 0:21:32the grain mustard.
0:21:35 > 0:21:37Rather than following instruction,
0:21:37 > 0:21:41Frances is more interested in the cooks' own creativity and flair.
0:21:43 > 0:21:46Keep tasting and then you'll get your right balance.
0:21:51 > 0:21:55I'm uncertain now. Don't be uncertain, just be sure.
0:21:55 > 0:21:57Do you like it? Yeah. It's great.
0:21:59 > 0:22:03Just trying to get these flavours balanced, that's the hardest bit.
0:22:03 > 0:22:05So how do you think they are getting on?
0:22:05 > 0:22:10Well, nobody has used the balsamic, and it is eight-year-old.
0:22:10 > 0:22:12I mean, it's lovely.
0:22:12 > 0:22:16I think it's because I said I hate balsamic just thrown over...
0:22:16 > 0:22:20I think you've frightened them off the balsamic, to be honest. I know.
0:22:20 > 0:22:22Oh, dear, me. It's a shame, isn't it?
0:22:22 > 0:22:25They've all used the grain mustard because they think that will
0:22:25 > 0:22:31look nice. And one of them, I think, is putting some herbs through.
0:22:31 > 0:22:34But it'll be interesting to see what leaves she uses because she's
0:22:34 > 0:22:38put the herbs in the dressing. Right, OK.
0:22:38 > 0:22:41Well, I'll leave you to have another quick look. Yes.
0:22:41 > 0:22:44Pile on the pressure. Oh, I don't want to do that.
0:22:44 > 0:22:46She's too nice. Too nice.
0:22:52 > 0:22:55Trying to get a few different sizes on the leaves.
0:22:55 > 0:22:59Frances wants the leaves to be wiped, not drowned.
0:22:59 > 0:23:01Too much dressing and the leaves will lose their bounce.
0:23:01 > 0:23:04Too little and the flavour is lost.
0:23:05 > 0:23:10Cooks, you have just two minutes left. Two minutes to go.
0:23:14 > 0:23:18I think it's getting there. This is the best dressing I've made.
0:23:18 > 0:23:21'And in the final minutes, it's time to build the leaf.
0:23:21 > 0:23:25'The lighter the leaf, the taller the build.'
0:23:25 > 0:23:27Right, guys, time is up.
0:23:27 > 0:23:31Stop what you're doing and step away from your plates.
0:23:31 > 0:23:32Your time is up.
0:23:34 > 0:23:38Well, these all look lovely. They do, don't they?
0:23:38 > 0:23:40Well, I think it's time to taste.
0:23:47 > 0:23:51That was a fantastic challenge, Frances. Good. Let's start.
0:24:13 > 0:24:15INDISTINCT
0:24:15 > 0:24:17THEY CHUCKLE
0:24:19 > 0:24:21SHE LAUGHS
0:24:24 > 0:24:25OK? Mm-hm.
0:24:41 > 0:24:45Well...I think they're all different, interestingly enough.
0:24:45 > 0:24:49They're all different in taste.
0:24:49 > 0:24:53So this one has the edge. Well done.
0:24:53 > 0:24:57Thanks. You're through to the next round, very well done. Thank you.
0:25:00 > 0:25:05This, this salad here is overdressed.
0:25:05 > 0:25:08But the taste is excellent.
0:25:09 > 0:25:13This is slightly,
0:25:13 > 0:25:17not such a strong taste, a more oily taste.
0:25:17 > 0:25:19Although it's better dressed. I'm going to choose,
0:25:19 > 0:25:23I'm going to take that one. Aw!
0:25:23 > 0:25:26I'd have much preferred to stay in, go through to Friday,
0:25:26 > 0:25:28but unfortunately didn't.
0:25:28 > 0:25:32The two others were great as well, so it's fine.
0:25:32 > 0:25:34To go out on a salad, I'm happy.
0:25:34 > 0:25:36THEY LAUGH
0:25:36 > 0:25:38So, that leaves just two cooks.
0:25:38 > 0:25:41They are administrator Dina, and clinical trials manager Matt.
0:25:41 > 0:25:46But only one can be Frances' partner in the Friday final.
0:25:46 > 0:25:50OK, so this is our third and final round, the chef's special.
0:25:50 > 0:25:52In this challenge, our cooks will be given
0:25:52 > 0:25:56a set of ingredients to one of Frances' signature dishes.
0:25:56 > 0:25:59So, cooks, the aim of this challenge is for you to create
0:25:59 > 0:26:01a dish from the same set of ingredients.
0:26:01 > 0:26:05You'll get to find out what Frances makes a little bit later on.
0:26:05 > 0:26:08But for you at home, here's today's ingredients.
0:26:08 > 0:26:11Frances has chosen filleted brill,
0:26:11 > 0:26:12large langoustines,
0:26:12 > 0:26:15nettle heads, black garlic,
0:26:15 > 0:26:19squid ink, white wine, wild garlic,
0:26:19 > 0:26:23Pernod, fresh peas, wild leeks,
0:26:23 > 0:26:25a shallot, a fennel bulb,
0:26:25 > 0:26:28chicken stock and double cream.
0:26:28 > 0:26:31Simple enough for the queen of the kitchen,
0:26:31 > 0:26:32but what will our home cooks make?
0:26:34 > 0:26:37OK, cooks, you have one hour to create a fabulous dish.
0:26:38 > 0:26:42Reveal your ingredients, because your time starts now.
0:26:47 > 0:26:49So, our cooks are off.
0:26:49 > 0:26:51This is the first time they've seen these ingredients.
0:26:51 > 0:26:54And while Dina gets tasting...
0:26:54 > 0:26:56Wine. ..Matt gets sniffing.
0:26:56 > 0:26:58Quite an array of ingredients.
0:27:00 > 0:27:02Just got to think of something to do with it.
0:27:03 > 0:27:07Dina quickly formulates a plan.
0:27:07 > 0:27:09Right, OK. I'm getting there.
0:27:11 > 0:27:13Let's start.
0:27:17 > 0:27:18Hi, Dina. Hi.
0:27:20 > 0:27:24How are we getting on? I'm going to fry off the shallot.
0:27:24 > 0:27:28I'm going to put all the heads and the shells of the langoustines in.
0:27:28 > 0:27:32Good girl. I'm going to put some Pernod into that.
0:27:32 > 0:27:36And then kind of make, maybe put some cream through that as well.
0:27:36 > 0:27:39And then I'm going to use some of the wild garlic and make a sauce.
0:27:39 > 0:27:41Then I'm going to pan fry your plaice.
0:27:41 > 0:27:44I think it's plaice, or is it sole? I don't know. Plaice.
0:27:44 > 0:27:46SHEREE LAUGHS
0:27:46 > 0:27:49Take some of the peas out as well and put that into the sauce.
0:27:49 > 0:27:53And I'll let you know. And make a little fennel salad as well. Nice.
0:27:53 > 0:27:56Nice. That sounds lovely, I think I'll come to your house for tea tonight.
0:27:56 > 0:27:59Yeah, it does sound nice.
0:27:59 > 0:28:02'Meanwhile, Matt's busy investigating his nettle leaves.'
0:28:06 > 0:28:09How are we getting on here? Not too bad.
0:28:09 > 0:28:13I think I've got the beginnings of a plan. Oh, OK. Very good.
0:28:13 > 0:28:19I'm going to make a kind of cream sauce with peas, the shallots,
0:28:19 > 0:28:21the wine, bit of the stock.
0:28:21 > 0:28:24And then I'm going to grill the fish,
0:28:24 > 0:28:28I'll poach the langoustines.
0:28:28 > 0:28:32And then I'm going to think of something to do with the greenery.
0:28:32 > 0:28:36So I'm ignoring the squid ink. Are you? Does it frighten you?
0:28:36 > 0:28:40Yeah, it does. It does. What do you think about the nettles?
0:28:40 > 0:28:43I thought I'd taste them... Is your tongue sparkling?
0:28:43 > 0:28:46No, I tested it on my finger to make sure it wasn't going to sting
0:28:46 > 0:28:49me first. Oh, fine, well done. And then I thought I'd try it.
0:28:49 > 0:28:52I thought I might have to come over and squirt water down...
0:28:52 > 0:28:55THEY LAUGH
0:28:55 > 0:28:58Happy cooking. Good luck. Yes, happy cooking. Thanks.
0:29:00 > 0:29:03Not easy peeling langoustines.
0:29:05 > 0:29:07I'm sure there's an easier way.
0:29:09 > 0:29:14I think I may have made a mistake by forgetting to take the skin off.
0:29:14 > 0:29:18But, you know, I've started it now, so... Just need to finish this off.
0:29:18 > 0:29:21I'm not really sure what I'm doing with it, to be honest.
0:29:23 > 0:29:27At the moment, Dina's dish is looking favourite.
0:29:27 > 0:29:32Because I was very impressed, the way she's suddenly started using
0:29:32 > 0:29:35the langoustine heads and claws.
0:29:35 > 0:29:39And she's obviously going to make a good shellfish sauce. Yeah.
0:29:40 > 0:29:43Matthew, I think I'm a bit concerned about him,
0:29:43 > 0:29:46what he's going to do at the moment. OK.
0:29:46 > 0:29:51I hope he's going to make the most of his ingredients. Yeah.
0:29:51 > 0:29:52If I'm not sure what to do with them,
0:29:52 > 0:29:54I'm better to leave them out than make a mess of it.
0:29:54 > 0:29:56I'll stick with what I know.
0:29:56 > 0:30:02The interesting thing is, Sheree, my opinion is changing.
0:30:02 > 0:30:04Oh, wow.
0:30:05 > 0:30:07And I would never, ever have thought that.
0:30:07 > 0:30:10OK. But it's not over yet. No.
0:30:10 > 0:30:11We'll see when we taste. Yes!
0:30:15 > 0:30:18On a closer inspection of her greens, Dina decides to make
0:30:18 > 0:30:22a stuffing which, in turn, alters the way she'll cook her fish.
0:30:24 > 0:30:27This is my change of plan - not pan frying, I'm steaming.
0:30:32 > 0:30:35Meanwhile, still uncertain about his ingredients,
0:30:35 > 0:30:37Matt's beginning to look a bit lost.
0:30:39 > 0:30:42It's all going to happen at the end, that's the plan.
0:30:43 > 0:30:47Right, guys, you've got 15 minutes to go.
0:30:47 > 0:30:49Only 15 minutes left.
0:31:12 > 0:31:13I'm done.
0:31:25 > 0:31:27Right, just two minutes left.
0:31:29 > 0:31:33I know you've finished, but two minutes left, Matt.
0:31:36 > 0:31:40I'm done. Aw, he's done.
0:31:40 > 0:31:42Now it's time to taste.
0:31:42 > 0:31:43First, it's Dina.
0:31:43 > 0:31:47She's made steamed brill, stuffed with nettles, spring onions,
0:31:47 > 0:31:50black garlic and thyme - accompanied with fennel,
0:31:50 > 0:31:53fresh peas and a langoustine sauce.
0:31:54 > 0:31:56There you go. Lovely.
0:31:56 > 0:31:57That was a real challenge.
0:31:57 > 0:32:01Because there were ingredients there that I wasn't sure of.
0:32:01 > 0:32:06I certainly didn't know how well I'd put those into a dish. So, yeah.
0:32:06 > 0:32:08OK, shall we taste? Why not?
0:32:16 > 0:32:17So...
0:32:19 > 0:32:22You pushed all those flavours together? Mmm.
0:32:28 > 0:32:31I've got a lot of flavours here, that's the only thing.
0:32:31 > 0:32:34There's nothing coming through, it's...
0:32:34 > 0:32:36all one big flavour, isn't it? Mmm.
0:32:40 > 0:32:44You've produced a very tasty dish.
0:32:44 > 0:32:47You should be very pleased with yourself for making that, well done.
0:32:47 > 0:32:49OK, thank you very much.
0:32:51 > 0:32:53I think they liked the langoustine and the fish,
0:32:53 > 0:32:58and she liked the fennel salad, so it was...
0:32:58 > 0:33:01nerve-racking...
0:33:01 > 0:33:02but positive.
0:33:02 > 0:33:05And finally into the tasting room is Matt.
0:33:05 > 0:33:09He's made grilled brill with fennel and langoustines,
0:33:09 > 0:33:11accompanied with fresh peas and a cream sauce.
0:33:15 > 0:33:18Wonderful. How did you find that challenge?
0:33:18 > 0:33:22It was difficult, very difficult, I think.
0:33:22 > 0:33:26Some unusual ingredients, some things I wasn't quite sure about.
0:33:26 > 0:33:28So, did you identify the fish?
0:33:28 > 0:33:31I thought it was plaice, but I wasn't sure.
0:33:31 > 0:33:36Well, plaice has a definite taste, so it certainly wasn't plaice. OK.
0:33:36 > 0:33:43It was brill. Right. It was baby brill, which is a lovely fish.
0:33:43 > 0:33:46OK, shall we taste? Yes. Lovely.
0:34:11 > 0:34:16Well, you might not know your fish, but you cook it very well.
0:34:16 > 0:34:17Thank you.
0:34:19 > 0:34:22And you know what,
0:34:22 > 0:34:26if you had put a little black garlic in that sauce...
0:34:26 > 0:34:27Yep.
0:34:27 > 0:34:30..you would have given it just that little bit of...
0:34:31 > 0:34:34Yeah, just that risk I should have taken. Yeah.
0:34:34 > 0:34:40You could have taken a bit of your stock and mixed up your squid ink.
0:34:40 > 0:34:44Mm-hm. And you could have just dragged it around your plate.
0:34:44 > 0:34:48And with that lovely yellow sauce and that, it could have been a wow.
0:34:48 > 0:34:51Mm-hm. Thank you.
0:34:51 > 0:34:53I regret not taking a bit more of a risk.
0:34:53 > 0:34:56I think, looking back, it's easy with hindsight, I think,
0:34:56 > 0:34:59under pressure, and I really wasn't sure what to do with them.
0:34:59 > 0:35:02So I'll know for next time, if I cook that again.
0:35:02 > 0:35:05So with the final challenge complete,
0:35:05 > 0:35:09it's just left for Frances to decide which of our two home cooks
0:35:09 > 0:35:12will return as her partner for the Friday final.
0:35:12 > 0:35:15I was very happy with it, considering that she had
0:35:15 > 0:35:17no idea about what she was going to do.
0:35:17 > 0:35:21And she changed halfway through, so she's thinking all the time.
0:35:21 > 0:35:23He's got a good palate, an exciting one.
0:35:23 > 0:35:27Could've been near perfection if he'd just added those few touches.
0:35:27 > 0:35:31Yeah. And that's because he's erring on the side of caution,
0:35:31 > 0:35:35which we all do when we have an audience. Yep.
0:35:35 > 0:35:38Have you got a bit of an idea about who you'd like to be your partner?
0:35:38 > 0:35:43I think, gathering up what I've seen today, yes,
0:35:43 > 0:35:46I think I've made my decision.
0:35:46 > 0:35:48But before Frances announces the winner,
0:35:48 > 0:35:53it's time to reveal what she makes with those ingredients.
0:35:53 > 0:35:57So, just to get going on this, I've got a pan that's heating away.
0:35:57 > 0:36:01And I'm just going to stick these in here.
0:36:01 > 0:36:03There's no oil in there, that's just a hot pan.
0:36:03 > 0:36:07I've got gloves on because these langoustine shells
0:36:07 > 0:36:10can stick into your hands quite badly. OK.
0:36:10 > 0:36:16I'm just going to nip these tops off the fennel. There we go.
0:36:18 > 0:36:23And basically, just making a stock with things that I'm going to...
0:36:23 > 0:36:24Stick that in here, like that.
0:36:28 > 0:36:31So I'm just... Don't need all these nettles, obviously.
0:36:31 > 0:36:33I'm just literally blanching them.
0:36:33 > 0:36:36Just taking the sting out, if you like.
0:36:36 > 0:36:38These are the little roots,
0:36:38 > 0:36:44I'm going to semi-pickle these in white balsamic.
0:36:44 > 0:36:46A few of your garlic leaves.
0:36:49 > 0:36:50So...
0:36:50 > 0:36:52There.
0:36:52 > 0:36:56Now, just take the skin off the fish.
0:36:57 > 0:37:01Just chop the langoustine up.
0:37:01 > 0:37:04Just spread this along the bottom.
0:37:04 > 0:37:08Put in here the unblanched, but washed, nettles.
0:37:08 > 0:37:10And just pop that over, like that.
0:37:11 > 0:37:14Another little on top.
0:37:20 > 0:37:22And again, nip off the top.
0:37:22 > 0:37:25And slice this down.
0:37:25 > 0:37:27Just take a little nip.
0:37:29 > 0:37:30Pop this in the bottom.
0:37:30 > 0:37:33Then, on there, goes my black garlic.
0:37:33 > 0:37:36Three little cloves of black garlic.
0:37:36 > 0:37:38Give this a quick heat.
0:37:39 > 0:37:42There we are. A few leeks, garlic.
0:37:42 > 0:37:44Now your fish is going to sit on that.
0:37:44 > 0:37:46Mmm!
0:37:46 > 0:37:51I'm using Pernod, it accentuates the fennel. Yeah.
0:37:51 > 0:37:53White wine, not too much.
0:37:55 > 0:37:58And pop that in the oven for 15 minutes.
0:38:00 > 0:38:04So, you were awarded your Michelin star back in 2003,
0:38:04 > 0:38:05and you've still got it?
0:38:07 > 0:38:09I know, amazing, nightmare.
0:38:10 > 0:38:12But that is amazing.
0:38:12 > 0:38:15Michelin stars are great, but if somebody's sitting there eating
0:38:15 > 0:38:18with huge care and interest,
0:38:18 > 0:38:22you think, "Oh, my God, quickly, quickly!
0:38:23 > 0:38:25"Make sure that it's good!"
0:38:25 > 0:38:27And you get quite neurotic,
0:38:27 > 0:38:30and probably don't do as well as you would do normally.
0:38:32 > 0:38:34This is wild garlic, pulverised.
0:38:34 > 0:38:36Sheree, you want to have a blitz?
0:38:36 > 0:38:39Yes, of course. I'm just going to stick these peas in.
0:38:44 > 0:38:47Great. Is that good? Yes, thank you.
0:38:47 > 0:38:49Now look at that colour. Beautiful colour, gorgeous.
0:38:49 > 0:38:55And, to me, why are people using food colourings? Yeah. Hey?
0:38:55 > 0:38:59Do they use them in top restaurants? Lots of food colourings? Oh, erm...
0:38:59 > 0:39:01They're around! OK!
0:39:04 > 0:39:06Right, I don't know how these peas are doing.
0:39:06 > 0:39:08I think we can just pop them.
0:39:08 > 0:39:11So that's nice, a bit more of our garnish.
0:39:11 > 0:39:13I'm just going to pass off my stock.
0:39:13 > 0:39:17Which means sieve. Right. You know, whatever.
0:39:17 > 0:39:18There we go.
0:39:18 > 0:39:22I'm just going to bring that down, just to reduce a bit.
0:39:23 > 0:39:26So, plonk that garlic in there.
0:39:26 > 0:39:30And again, I'm just going to tip a bit of this in here.
0:39:30 > 0:39:33Are you guessing yet why I need the...?
0:39:33 > 0:39:35Squid ink. Yeah.
0:39:36 > 0:39:38It's going to go into there?
0:39:39 > 0:39:40OK.
0:39:44 > 0:39:48Now, that, we're going to add to a little of my stock.
0:39:49 > 0:39:50Whack the cream in.
0:39:52 > 0:39:55And then the famous squid ink, which...
0:39:55 > 0:39:57Ha-ha!
0:39:57 > 0:39:59Plop it in, go for it.
0:39:59 > 0:40:03The tagine has just come out of the oven.
0:40:03 > 0:40:08So the fun then starts when it comes to plating up, yeah?
0:40:08 > 0:40:11Pop this on the plate.
0:40:17 > 0:40:19And then...
0:40:19 > 0:40:21Pop that on there.
0:40:21 > 0:40:24Peas, just pop the peas.
0:40:24 > 0:40:28Wild garlic flowers, you can really add those.
0:40:28 > 0:40:29Nettles...
0:40:31 > 0:40:34And there, I think, we have it.
0:40:34 > 0:40:36Right, guys, let's tuck in.
0:40:40 > 0:40:43What do you think? Mm, fantastic. Is it? Mm!
0:40:45 > 0:40:48Absolutely delicious.
0:40:48 > 0:40:51It's fantastic. So nice.
0:40:51 > 0:40:53It's absolutely amazing, Frances.
0:40:53 > 0:40:56But it's time to reveal who you're going to take through
0:40:56 > 0:40:58to the Friday final.
0:40:58 > 0:40:59But before you do,
0:40:59 > 0:41:03let's have a quick recap of what our cooks made earlier.
0:41:03 > 0:41:04In the first round,
0:41:04 > 0:41:08the consistency of Dina's Portuguese balls was too heavy for Frances.
0:41:08 > 0:41:11The tastes were good, but I'm not sure I could eat a whole plate.
0:41:11 > 0:41:13She delivered a tasty dressing in the second,
0:41:13 > 0:41:15but overdressed her leaves.
0:41:15 > 0:41:17And in the final round, she impressed Frances with her
0:41:17 > 0:41:21use of ingredients and flavour combinations.
0:41:21 > 0:41:22I'd love to win.
0:41:22 > 0:41:25I tried my hardest, and I hope it was enough.
0:41:25 > 0:41:30Meanwhile, Matt produced a perfectly cooked fish dish in the first round.
0:41:30 > 0:41:32He aced his salad dressing in the second,
0:41:32 > 0:41:35but disappointed Frances in the final round
0:41:35 > 0:41:38with his failure to experiment with all the ingredients.
0:41:38 > 0:41:42If you had put a little black garlic in that sauce... Yeah.
0:41:42 > 0:41:44..it could have been a wow.
0:41:44 > 0:41:46Having come this far, I'd love to win this.
0:41:46 > 0:41:49I think I've learned so much over the course of today,
0:41:49 > 0:41:53and I've love to come back on Friday and cook in the final.
0:41:53 > 0:41:56First of all, I'd like to say a massive well done to both of you,
0:41:56 > 0:41:58you've been brilliant today.
0:41:58 > 0:42:01But it's time for Frances to declare her winner
0:42:01 > 0:42:04and who will be joining her in the Friday final.
0:42:04 > 0:42:07So it's over to you, Frances.
0:42:07 > 0:42:11Well, first of all, let me say I have swithered.
0:42:11 > 0:42:15This has been a really, really hard decision for me.
0:42:15 > 0:42:19And, in the end, my decision is
0:42:19 > 0:42:21to take you to the final.
0:42:21 > 0:42:25Because you're going to work really hard for me.
0:42:25 > 0:42:27Well done.
0:42:27 > 0:42:29So excited, that was so good.
0:42:29 > 0:42:32It was great, great. Can't wait!
0:42:32 > 0:42:33Girl team.
0:42:33 > 0:42:37I'm feeling a bit disappointed, but I think it was very close,
0:42:37 > 0:42:39and all of Dina's dishes were fantastic.
0:42:39 > 0:42:42So I knew it was going to be a tough decision.
0:42:42 > 0:42:45I'm sure Dina's going to do a great job on Friday.
0:42:45 > 0:42:48Are you ready to do me proud? Yes, Chef! Good girl!
0:42:50 > 0:42:54Tomorrow, on Yes Chef, it's the Friday final.
0:42:54 > 0:42:57Take the risotto off for ten minutes!
0:42:57 > 0:43:00Our four pro-am teams will go head-to-head.
0:43:00 > 0:43:01Mash the spuds!
0:43:01 > 0:43:04They will be judged by triple-Michelin-starred chef
0:43:04 > 0:43:05Pierre Koffmann.
0:43:05 > 0:43:07But only one team can win.
0:43:07 > 0:43:09And the winners are...
0:43:43 > 0:43:46THEME PLAYS: The Apprentice