0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:07are looking for an amateur home cook to be their perfect partner.
0:00:07 > 0:00:10Three home cooks are here to prove they've got what it takes
0:00:10 > 0:00:12to be paired with the top chefs in the business,
0:00:12 > 0:00:15with the cooking experience of a lifetime.
0:00:15 > 0:00:17His veal's raw.
0:00:17 > 0:00:18He's got to put it in the oven.
0:00:18 > 0:00:20Each day, a different top chef
0:00:20 > 0:00:24will choose their perfect partner from three talented home cooks.
0:00:24 > 0:00:27I'm not feeling confident in the slightest.
0:00:27 > 0:00:29In the Friday Final,
0:00:29 > 0:00:31all four pairs will go head-to-head
0:00:31 > 0:00:34to cook for culinary royalty Pierre Kaufmann.
0:00:34 > 0:00:36What makes a great chef is very hard work.
0:00:36 > 0:00:39Practice makes it better.
0:00:39 > 0:00:42The professional chefs' reputations are on the line.
0:00:42 > 0:00:44I'm frustrated. I can't find anything wrong with it.
0:00:44 > 0:00:48But will the amateur home cooks live up to expectations?
0:00:48 > 0:00:50You're not meant to be laughing!
0:00:50 > 0:00:52It's no joke, is it?
0:00:54 > 0:00:55This is Yes Chef.
0:00:57 > 0:00:59Hello, and welcome to Yes Chef.
0:00:59 > 0:01:02Let's meet today's home cooks.
0:01:02 > 0:01:04First, it's Louise Coulter,
0:01:04 > 0:01:07a chartered accountant from Rickmansworth in Hertfordshire.
0:01:07 > 0:01:10When I'm in the kitchen, I like to follow a recipe,
0:01:10 > 0:01:12I like to be quite precise, quite accurate.
0:01:12 > 0:01:15I like to have instructions and follow them to the letter.
0:01:15 > 0:01:18Matt Asbury is a sales manager from Sale in Cheshire.
0:01:18 > 0:01:20I would say I'm inventive.
0:01:20 > 0:01:22I can't really stick to a recipe
0:01:22 > 0:01:24without deviating from it a little bit.
0:01:24 > 0:01:26Frantic and adventurous, really, I would say.
0:01:26 > 0:01:28And finally, it's Brenda Irwin,
0:01:28 > 0:01:32a full-time mum and grandmother from County Down in Northern Ireland.
0:01:32 > 0:01:34I'm a little radical.
0:01:34 > 0:01:36I like to try things differently.
0:01:36 > 0:01:39Sometimes it works, sometimes it doesn't.
0:01:39 > 0:01:41We learn by our mistakes.
0:01:41 > 0:01:43Our cooks are ready to start.
0:01:43 > 0:01:44So let's meet today's chef.
0:01:46 > 0:01:49Nigel Haworth is Chef Patron of Northcote,
0:01:49 > 0:01:52in the heart of the Ribble Valley in Lancashire.
0:01:52 > 0:01:54The style of cookery that I do is Modern British.
0:01:54 > 0:01:58We're cooking food that is in season at its best.
0:01:58 > 0:02:01Having held a Michelin star for 20 years,
0:02:01 > 0:02:03his standards are incredibly high...
0:02:03 > 0:02:05OK, service.
0:02:05 > 0:02:09..and he's looking for the perfect partner to lead him to victory.
0:02:09 > 0:02:12I like presentation. I like things to be neat.
0:02:12 > 0:02:15I like that connection to make sure that
0:02:15 > 0:02:19that person's really engaged and really wants to do their best,
0:02:19 > 0:02:21so messy cooks are out with me.
0:02:23 > 0:02:25Now, Nigel, you're going to be picking
0:02:25 > 0:02:28one of our home cooks to be your partner in this week's Friday Final.
0:02:28 > 0:02:30What are you going to be looking for?
0:02:30 > 0:02:32I think I'm looking for a cook that feels confident
0:02:32 > 0:02:34and really wants to show me
0:02:34 > 0:02:39that they can cook and deliver something in a set space of time.
0:02:39 > 0:02:40OK. Well, let's get on with it.
0:02:40 > 0:02:45Round One. You've got 45 minutes to create your best dish for Nigel.
0:02:45 > 0:02:47And at the end, it's the all-important Taste Test.
0:02:47 > 0:02:52OK, if you'd like to make your way back to your stations, we'll begin.
0:02:52 > 0:02:54And the cooks are off.
0:02:54 > 0:02:57They're keen to impress Nigel with their signature dishes.
0:02:58 > 0:03:01Today, Brenda has chosen a smoked haddock risotto,
0:03:01 > 0:03:04which is a firm family favourite in Brenda's household.
0:03:05 > 0:03:08After years of cooking for the family,
0:03:08 > 0:03:10she's hoping that her simple yet flavoursome dish
0:03:10 > 0:03:13will be enough to blow Nigel away.
0:03:13 > 0:03:16Well, my family love this dish.
0:03:16 > 0:03:18And it was they who chose it for me.
0:03:20 > 0:03:24Over at the red station, chartered accountant Louise is making chicken,
0:03:24 > 0:03:25rolled in Parma ham and sage,
0:03:25 > 0:03:28with baby vegetables and a leek and cannellini mash.
0:03:30 > 0:03:32She has been practising the dish at home,
0:03:32 > 0:03:34but with only 45 minutes on the clock,
0:03:34 > 0:03:36she must make sure she leaves herself plenty of time
0:03:36 > 0:03:39to ensure the chicken is cooked properly.
0:03:39 > 0:03:41The key things I need to get right are
0:03:41 > 0:03:44the chicken not falling apart when it's rolled up.
0:03:44 > 0:03:47And, hopefully, I can get a nice sauce out of it, as well.
0:03:47 > 0:03:51I cooked it for my son yesterday as a last practice.
0:03:51 > 0:03:53To my shame, he put it in the dog's dish!
0:03:54 > 0:03:56Lucky dog. Sales manager Matt
0:03:56 > 0:04:00has opted for a pan-roasted loin of venison
0:04:00 > 0:04:03with sticky braised red cabbage, oven-roasted asparagus,
0:04:03 > 0:04:05mash and a chocolate sauce.
0:04:06 > 0:04:10It's a complicated dish, so Matt needs to get a move on.
0:04:10 > 0:04:13The main part is making sure the cabbage is cooked all right,
0:04:13 > 0:04:17making sure that it goes with the venison and the chocolate nicely.
0:04:17 > 0:04:19And, obviously, not overcooking the venison,
0:04:19 > 0:04:22because that would be game over.
0:04:22 > 0:04:24Hi, Louise. How is it going?
0:04:24 > 0:04:26Yes, I'm getting there.
0:04:26 > 0:04:28I love that, chicken, sage and ham.
0:04:28 > 0:04:29It feels Italiany, doesn't it?
0:04:29 > 0:04:31Yeah, I really love Italian food.
0:04:31 > 0:04:32You've got the Parmesan, yeah.
0:04:32 > 0:04:35Well, it will be Italian, won't it, if it has got the Parmesan!
0:04:35 > 0:04:37Oh, absolutely. So, how are you cooking the chicken?
0:04:37 > 0:04:40I've rolled it up, I've put it in the fridge,
0:04:40 > 0:04:41and then I'm going to fry it off,
0:04:41 > 0:04:44and then steam it with some white wine and some chicken stock.
0:04:44 > 0:04:46Right, that sounds a bit different, doesn't it?
0:04:46 > 0:04:48Mmm. Have you practised this lots?
0:04:48 > 0:04:50- I have.- I hope she has, I hope she has.
0:04:50 > 0:04:54It's going to be lovely. I'm really sure it's going to be lovely.
0:04:54 > 0:04:55Hi Matt, are you well?
0:04:55 > 0:04:56I'm well, yeah, how are you?
0:04:56 > 0:04:58Good. Yeah, very well.
0:04:58 > 0:05:00That looks a nice piece of venison.
0:05:00 > 0:05:03- It's a lovely bit, isn't it?- That chocolate sauce with venison,
0:05:03 > 0:05:05Frenchy and classical, yeah.
0:05:05 > 0:05:08Interesting. Yeah. Do you like that style of cooking?
0:05:08 > 0:05:12You have to say yes, here, now, Matt, don't you!
0:05:12 > 0:05:14I'm kind of an inventive cook.
0:05:14 > 0:05:17But, yeah, you can't beat a classic, can you? Tried and tested.
0:05:17 > 0:05:20What we say in the trade is it's classic with a modern twist.
0:05:20 > 0:05:22Classic with a modern twist, I like it.
0:05:22 > 0:05:25Nice. So, this is the sort of thing you cook at home all the time?
0:05:25 > 0:05:28No, venison's a bit too expensive to be cooking all the time, I think.
0:05:28 > 0:05:30But special occasions, maybe.
0:05:32 > 0:05:34This is a firm family favourite, isn't it?
0:05:34 > 0:05:35Very much so.
0:05:35 > 0:05:38And how many times have you had to cook it for your family?
0:05:38 > 0:05:40Well, I've cooked it about 12 times so far!
0:05:40 > 0:05:42THEY LAUGH
0:05:42 > 0:05:45Well, practice makes perfect, you can never do it too often...
0:05:45 > 0:05:46- So they say.- So they say.
0:05:46 > 0:05:48If it feels comfortable and it feels right,
0:05:48 > 0:05:50then it's going to be a good dish.
0:05:50 > 0:05:53And with you standing beside me it could all go to pot!
0:05:53 > 0:05:54I hope not, I hope not.
0:05:54 > 0:05:56So, where in Ireland are you from?
0:05:56 > 0:05:58County Down, in Newtownards.
0:05:58 > 0:06:00And has the whole village tried it?
0:06:00 > 0:06:03Oh, no, not the whole village!
0:06:04 > 0:06:07And, I have to say, it's one of my favourite things, risotto.
0:06:07 > 0:06:09- Oh, good, good.- One of my favourite things.
0:06:09 > 0:06:10- I love it.- No pressure.
0:06:10 > 0:06:12- No pressure!- Right, see you later.
0:06:12 > 0:06:14Thank you.
0:06:15 > 0:06:20Letting the haddock just poach in the hot milk,
0:06:20 > 0:06:23and then, when it's poached, I just take the skin off.
0:06:25 > 0:06:27Cooks, you're halfway there.
0:06:27 > 0:06:29The concentration is amazing.
0:06:31 > 0:06:32I think it's all going to plan.
0:06:32 > 0:06:33I'm just...
0:06:35 > 0:06:38..making sure my timings are all right, really.
0:06:38 > 0:06:40Well, let's start with Louise and her dish.
0:06:40 > 0:06:45Yes. You know, looking at all the ingredients she's got on her plate,
0:06:45 > 0:06:47it looks like if she puts all that on,
0:06:47 > 0:06:48you'll not be able to see the chicken.
0:06:48 > 0:06:51- Yeah.- So, hopefully she's a little bit reserved,
0:06:51 > 0:06:54and doesn't overdo what she's going to deliver.
0:06:54 > 0:06:57I think it's really tasty, it's got sort of Italian flavours,
0:06:57 > 0:07:01which I love. And, yeah, I hope the people who taste it enjoy it.
0:07:01 > 0:07:04And Matt, too, is doing venison with a chocolate sauce.
0:07:04 > 0:07:08One of the key things will be...is what his red cabbage tastes like.
0:07:08 > 0:07:12- Right.- Because, for me, that's the supporting role to the venison.
0:07:12 > 0:07:15For me, I'd have been frying a few onions off first and a bit of apple,
0:07:15 > 0:07:17and then breaking the red cabbage down.
0:07:17 > 0:07:20- Yeah.- Classically, if he delivers, it'll be great.
0:07:20 > 0:07:24I've cooked it once before, and it was plated in...
0:07:26 > 0:07:27..47-and-a-half minutes.
0:07:29 > 0:07:33So, yeah, fingers crossed I can get it in a bit quicker today.
0:07:33 > 0:07:37And lastly, Brenda, who is doing the smoked haddock risotto.
0:07:37 > 0:07:39Risotto, yeah. It's going to be pretty haddocky.
0:07:39 > 0:07:41- Yes.- And it's smoked.
0:07:41 > 0:07:43She seems very confident, doesn't she?
0:07:43 > 0:07:46- So, you know...- Yeah, nicely confident.
0:07:46 > 0:07:48- Yeah.- You know, like you say, it's a well-rehearsed dish.
0:07:48 > 0:07:52But the key is that you don't blow the rice grain.
0:07:52 > 0:07:55If it's right, the flavours carry through and it's a beautiful,
0:07:55 > 0:07:57beautiful thing to eat.
0:07:57 > 0:08:01Normally, I'm very calm, but in this situation,
0:08:01 > 0:08:03you can get a little nervous.
0:08:06 > 0:08:09Right, cooks, you've got ten minutes left, ten minutes to go.
0:08:12 > 0:08:14How are we doing?
0:08:14 > 0:08:16- Going very well.- The smells are beautiful,
0:08:16 > 0:08:18and it's looking very good.
0:08:18 > 0:08:19Good. I hope you enjoy it.
0:08:19 > 0:08:22Yeah. I'm looking forward to that.
0:08:22 > 0:08:24It's a little bit different when you've got Nigel Haworth
0:08:24 > 0:08:26watching you put things together.
0:08:26 > 0:08:28But I'm just going to think about the job in hand,
0:08:28 > 0:08:30and, hopefully, it'll all be OK.
0:08:32 > 0:08:35Louise's main concern is that her chicken will be cooked properly,
0:08:35 > 0:08:38and with just ten minutes to go, the pressure is on.
0:08:38 > 0:08:40Has your chicken come out OK?
0:08:40 > 0:08:42Well, I'll see when I slice it!
0:08:42 > 0:08:44But it's already cooked and resting?
0:08:44 > 0:08:46No, it's still steaming.
0:08:46 > 0:08:47Oh, is it? Oh, OK.
0:08:48 > 0:08:51Longer.
0:08:52 > 0:08:55It looks good! It looks really nice.
0:08:55 > 0:08:56- I hope so.- Yeah.
0:09:04 > 0:09:06Cooks, there's just three minutes to go,
0:09:06 > 0:09:08so start thinking about plating up,
0:09:08 > 0:09:10cos you've only got three minutes left.
0:09:12 > 0:09:14Oh, deary God.
0:09:14 > 0:09:17The three home cooks have only minutes to spare,
0:09:17 > 0:09:21and Brenda is full steam ahead, plating up first.
0:09:21 > 0:09:23A big portion!
0:09:23 > 0:09:25I think Nigel's hungry, though.
0:09:25 > 0:09:27You're hungry, aren't you, Nigel?
0:09:27 > 0:09:28Very, very, yes.
0:09:34 > 0:09:37You'll have some healthy children there, with those portions.
0:09:37 > 0:09:39Oh, I do, yes, yes.
0:09:39 > 0:09:40And I've a big husband!
0:09:41 > 0:09:42Northern Irish portion!
0:09:45 > 0:09:47Just one minute left.
0:09:48 > 0:09:50Come on, guys!
0:09:50 > 0:09:52With only seconds to go,
0:09:52 > 0:09:55Matt's left it down to the wire to get his food on the plate.
0:09:56 > 0:09:58And not far behind is Louise,
0:09:58 > 0:10:01putting her finishing touches to her cannellini mash.
0:10:04 > 0:10:07Time's nearly up, as they race to the finish line.
0:10:07 > 0:10:0830 seconds left.
0:10:16 > 0:10:21Ten, nine, eight, seven, six,
0:10:21 > 0:10:25five, four, three, two, one.
0:10:25 > 0:10:27That's it, time is up!
0:10:27 > 0:10:28Stop cooking.
0:10:28 > 0:10:30You've done all you can.
0:10:30 > 0:10:31- It's time to taste.- Absolutely!
0:10:34 > 0:10:37First up to be judged is Brenda, with her Dish Of The Day.
0:10:37 > 0:10:41She's made a smoked haddock risotto, with pan-fried fillet of haddock,
0:10:41 > 0:10:43garnished with chives and parsley oil.
0:10:43 > 0:10:45How was the challenge for you?
0:10:45 > 0:10:47- I enjoyed it.- It looks nice.
0:10:47 > 0:10:50- It does look nice.- As we said, it's a hefty portion, though, isn't it?
0:10:50 > 0:10:51It is a hefty portion,
0:10:51 > 0:10:53but Northern Ireland have a hefty portion!
0:10:53 > 0:10:55But I eat a lot, I'll tell you!
0:10:56 > 0:10:59- OK, well, let's taste.- Shall we have a little try?
0:10:59 > 0:11:01- Thank you.- OK, let's have a go.
0:11:10 > 0:11:13That's lovely. That's beautifully cooked, the smoked haddock on top.
0:11:13 > 0:11:15- Thank you.- Mmm, really is.
0:11:15 > 0:11:19For me, the haddock is really, really beautiful.
0:11:19 > 0:11:21Obviously, it's probably a little bit big as a portion.
0:11:21 > 0:11:23- It is big.- Yeah.
0:11:23 > 0:11:25It's a little bit under-seasoned.
0:11:25 > 0:11:27I didn't want to put too much seasoning in, because of the fish.
0:11:27 > 0:11:29Because of the saltiness of the smoked...
0:11:29 > 0:11:32I can get that, Brenda, I can really get that.
0:11:32 > 0:11:34And I think, rather than being over-seasoned,
0:11:34 > 0:11:36being cautious is good.
0:11:36 > 0:11:38But as you go through the competition, be brave.
0:11:38 > 0:11:42I cooked the fish properly, a little bit of seasoning wrong.
0:11:42 > 0:11:46I think it's turned out well, the way it does at home, normally.
0:11:46 > 0:11:47Very good.
0:11:47 > 0:11:52To get positive information from Nigel is quite something.
0:11:52 > 0:11:55There was aspects of the risotto that perhaps needed finishing,
0:11:55 > 0:11:58a little bit more seasoning, as we said.
0:11:58 > 0:12:01But, you know, on the whole, a nicely balanced risotto.
0:12:01 > 0:12:02- Good.- I'd eat it all.
0:12:02 > 0:12:04- Would you?- Yeah.
0:12:04 > 0:12:06All of it?!
0:12:06 > 0:12:10Next up is Matt, with pan-roasted venison loin with mash,
0:12:10 > 0:12:12sticky braised red cabbage,
0:12:12 > 0:12:15oven-roasted asparagus and a chocolate sauce.
0:12:15 > 0:12:16Hi, Matt, are you all right?
0:12:16 > 0:12:17Hi. I'm better now, yeah.
0:12:17 > 0:12:19- Yeah.- Did you enjoy it?
0:12:19 > 0:12:21Yeah, it was good fun, it was good fun.
0:12:21 > 0:12:23Shall I pour the chocolate sauce?
0:12:23 > 0:12:24Go for it, Nigel, go for it.
0:12:24 > 0:12:26Right.
0:12:26 > 0:12:29That looks deep and lush, doesn't it?
0:12:29 > 0:12:33- I hope so.- You know, chocolate is a great thing with venison, so,
0:12:33 > 0:12:35cooked rare, it should be wonderful.
0:12:35 > 0:12:37- Shall I cut a piece?- Yeah, go on, then.
0:12:45 > 0:12:49Well, I was a little sceptical about your red cabbage when you were...
0:12:49 > 0:12:52when you were cooking it. But you've brought that through.
0:12:52 > 0:12:54What I love about the red cabbage is, it's really tangy,
0:12:54 > 0:12:57and really powers through.
0:12:57 > 0:12:59- It really is good.- Don't mind me, I'm just scoffing away here!
0:12:59 > 0:13:01It is delicious.
0:13:01 > 0:13:03Asparagus, you could have used something else.
0:13:03 > 0:13:06- Yeah.- But that is the only fault I can find with that.
0:13:06 > 0:13:09I'm frustrated, I can't find anything wrong with it!
0:13:09 > 0:13:10- That's brilliant!- It's brilliant.
0:13:10 > 0:13:13- Well done, Matt, brilliant.- He's smiling!
0:13:13 > 0:13:14Pretty blown away, to be fair.
0:13:14 > 0:13:17To have a Michelin-starred chef even try your food is good,
0:13:17 > 0:13:21but to have him say really nice things about it is unbelievable.
0:13:21 > 0:13:23I've never tried venison before.
0:13:25 > 0:13:26That is gorgeous.
0:13:27 > 0:13:29I'm really looking forward to seeing
0:13:29 > 0:13:30what he does in the next round, already.
0:13:30 > 0:13:33I'm still a bit nervous, but just see how we get on.
0:13:35 > 0:13:39Last but not least is Louise with her Dish Of The Day.
0:13:39 > 0:13:43She's cooked chicken rolled with Parma ham and sage, baby vegetables,
0:13:43 > 0:13:46a leek and cannellini bean mash topped with herbs,
0:13:46 > 0:13:48and a side of jus.
0:13:48 > 0:13:49- How are we doing?- Good, thank you.
0:13:49 > 0:13:51- Right.- OK, let's taste.
0:13:51 > 0:13:54- Mmm.- Would you like to go first?
0:13:54 > 0:13:56- That's for you.- That's for me, the big one.
0:13:56 > 0:13:58Right.
0:14:01 > 0:14:02- Mm.- Mm.
0:14:06 > 0:14:07Well, we're quiet.
0:14:07 > 0:14:09Mmm. Really tasty chicken.
0:14:09 > 0:14:11Yeah. Almost surprisingly tasty,
0:14:11 > 0:14:15because I sort of half-expected it to be drier.
0:14:15 > 0:14:18In a way I was thinking, "Don't cut it, Louise, don't cut it,
0:14:18 > 0:14:20"just leave it whole, leave it in, like a sort of little paupiette."
0:14:20 > 0:14:22But it's very tasty, isn't it?
0:14:22 > 0:14:25Mmm, really tasty, some lovely flavours in the chicken.
0:14:25 > 0:14:26The only thing I'd say is,
0:14:26 > 0:14:29it almost feels like you've just popped some veg on the side.
0:14:29 > 0:14:31So I think, think a little bit deeper
0:14:31 > 0:14:33when you're going through the next round.
0:14:33 > 0:14:35But of course, well done.
0:14:35 > 0:14:36- Well done.- Thank you very much.
0:14:36 > 0:14:40It's not always gone right at home, so I'm really pleased with today.
0:14:40 > 0:14:41Presentation-wise,
0:14:41 > 0:14:44probably the weakest on the presentation, in a way.
0:14:44 > 0:14:46- Yeah.- But the veg seemed a bit alien on the side there.
0:14:46 > 0:14:49- Yeah.- Some were overcooked, some were cooked right,
0:14:49 > 0:14:51and some of them were a bit undercooked.
0:14:51 > 0:14:53- Yeah.- So that was the bit that didn't work at all.
0:14:53 > 0:14:55Yeah. The chicken was lovely.
0:14:55 > 0:14:56The chicken was really good.
0:14:56 > 0:14:59I don't want to be the one who goes home first.
0:14:59 > 0:15:02I've been cooking for a lot of years,
0:15:02 > 0:15:04so, hopefully, I won't get thrown.
0:15:04 > 0:15:05Beautiful.
0:15:07 > 0:15:10Is anyone standing out at the moment?
0:15:10 > 0:15:14Yes, I think, to be honest with you, there's been pluses and negatives,
0:15:14 > 0:15:15like you'd expect.
0:15:15 > 0:15:19- Yeah.- But there is one that sort of shone through.
0:15:19 > 0:15:21OK, well, we don't have to make any decisions yet,
0:15:21 > 0:15:24because we're now going to go and do your Skills Test.
0:15:24 > 0:15:25- Lovely.- Come on.
0:15:27 > 0:15:31Nigel can only take one of the three home cooks into Friday's Final.
0:15:31 > 0:15:34And to help him decide who will be sent home first,
0:15:34 > 0:15:36he's set them a Skills Challenge.
0:15:36 > 0:15:38So, Nigel, what are we doing?
0:15:38 > 0:15:40We're just going to do a mushroom and herb pate.
0:15:40 > 0:15:44It shows off knife skills, chopping, finely chopping and slicing,
0:15:44 > 0:15:47and then you've got to assemble it, and you've got to season it.
0:15:47 > 0:15:49So it's all those basics that I think about
0:15:49 > 0:15:50when I'm training somebody up.
0:15:50 > 0:15:52Right, so shall we grab the mushrooms?
0:15:52 > 0:15:54So we'll prepare those up first.
0:15:54 > 0:15:55What I want to do with the mushrooms
0:15:55 > 0:15:57is just trim the bottoms off them
0:15:57 > 0:15:59just in case there's a little bit of dirt.
0:15:59 > 0:16:00We've wiped the mushrooms.
0:16:00 > 0:16:03So when you wash them, they go darker, like a darker colour.
0:16:03 > 0:16:05Yeah. They start to oxidise and discolour.
0:16:05 > 0:16:08With this pate, actually, I want a nice, white pate.
0:16:08 > 0:16:10What we're going to do now is,
0:16:10 > 0:16:12we're going to just slice the mushrooms down.
0:16:12 > 0:16:16So it's just a simple thumb on the top, four fingers wrapped round.
0:16:16 > 0:16:17And then just sliced down.
0:16:17 > 0:16:19And we want it nice and fine.
0:16:19 > 0:16:21How are your chopping skills, guys?
0:16:21 > 0:16:22Not as good as that.
0:16:22 > 0:16:25THEY LAUGH
0:16:25 > 0:16:26Voila.
0:16:26 > 0:16:29OK? So we pop those in that bowl there.
0:16:29 > 0:16:31OK. So we've got our garlic.
0:16:32 > 0:16:34- Oh!- That's the one I'm going to use.
0:16:36 > 0:16:40Pop that in there. I'm just going to peel a little shallot,
0:16:40 > 0:16:43and then cut that in half, like so.
0:16:43 > 0:16:46The point of the knife works up to the core, and you cut along.
0:16:46 > 0:16:51OK? So the thumb's on the top, then you just draw through, like so.
0:16:51 > 0:16:53So you don't go right to the edge?
0:16:53 > 0:16:57- Right.- Hold it together, then just make one little cut down.
0:16:57 > 0:17:01Can you see how my hand's changed now?
0:17:01 > 0:17:05OK? So my thumb's gone from the top of the knife to the heel.
0:17:05 > 0:17:07We may need a few blue plasters!
0:17:07 > 0:17:09THEY LAUGH
0:17:11 > 0:17:14So, we just want to gently, gently sweat those off.
0:17:14 > 0:17:17About half a clove of garlic, pop that in.
0:17:17 > 0:17:20And we're going to pop the mushrooms, then, on top.
0:17:20 > 0:17:22Mix those in.
0:17:22 > 0:17:25You can hear the mushrooms now starting to break down.
0:17:25 > 0:17:28OK, so we've got some chives.
0:17:28 > 0:17:32So you line them up, you bring the chives up closely,
0:17:32 > 0:17:34and you just rock through.
0:17:34 > 0:17:36So we've got our chives there.
0:17:36 > 0:17:38So we just shift them up there.
0:17:38 > 0:17:42And we need to sweat all that juice off until they're dry.
0:17:42 > 0:17:43And then we have a dry pate.
0:17:43 > 0:17:46Now, just a touch of pepper in there.
0:17:46 > 0:17:50OK, and then I'm just going to get my parsley, and just shred through.
0:17:52 > 0:17:54- Yeah.- Pop that in, like so.
0:17:56 > 0:18:00Do you want to pulse that, Sheree, until you get it nice and fine?
0:18:04 > 0:18:06She's very good, isn't she, as an assistant?
0:18:06 > 0:18:08She is!
0:18:08 > 0:18:11Thank you. How are you feeling, guys, about the challenge so far?
0:18:11 > 0:18:13I've never been a mushroom fan,
0:18:13 > 0:18:15but I'm slowly sort of growing into it, I think.
0:18:15 > 0:18:18You'd better start liking them, I'll tell you.
0:18:18 > 0:18:20I'd eat anything a Michelin-starred chef gave me.
0:18:20 > 0:18:22Exactly. Exactly!
0:18:22 > 0:18:25OK, and we've got our little pate in the bottom now.
0:18:25 > 0:18:27Mix that up now. Just check the seasoning.
0:18:29 > 0:18:33We just want to pop a little bit of olive oil in there.
0:18:33 > 0:18:34This is called to quenelle.
0:18:34 > 0:18:36Have you ever come across that term?
0:18:36 > 0:18:38You have. You love it, don't you?
0:18:38 > 0:18:42Right, so we get our pate.
0:18:42 > 0:18:45And you've got to keep shaping until you get the right shape.
0:18:46 > 0:18:49So I'm shaking a little bit, I don't know what you're going to be like.
0:18:49 > 0:18:51No.
0:18:51 > 0:18:52Right, so that last turn, there.
0:18:54 > 0:18:55Pop it in the middle.
0:18:55 > 0:18:58- Perfect.- Right, so we can just garnish it
0:18:58 > 0:19:01with a couple of those, right?
0:19:01 > 0:19:04So you see how something so simple can be so beautiful.
0:19:04 > 0:19:05Fabulous. Right, guys.
0:19:05 > 0:19:09If you'd like to make your way back to your stations, we'll begin.
0:19:09 > 0:19:12Our home cooks have just 20 minutes to show off their skills
0:19:12 > 0:19:15and perfect Nigel's mushroom pate.
0:19:15 > 0:19:20They must ensure the pate remains white and tastes light and fresh.
0:19:20 > 0:19:21Not the biggest fan of mushrooms,
0:19:21 > 0:19:23so not feeling confident in the slightest.
0:19:25 > 0:19:30It's the knife skills that I'm worried about most of all.
0:19:30 > 0:19:31Chopping my fingers off!
0:19:33 > 0:19:35Yeah, I'm doing OK.
0:19:35 > 0:19:40I'm going to be a lot slower than Nigel can do it, obviously.
0:19:40 > 0:19:43Only two cooks can be taken through to the next round.
0:19:43 > 0:19:48It's essential they follow Nigel's instructions to the letter.
0:19:48 > 0:19:51I'm just working as fast as I can, really.
0:19:51 > 0:19:53Nigel is keeping a watchful eye
0:19:53 > 0:19:56to see who is following his recipe closest.
0:19:56 > 0:19:57- Hi, Louise.- Hi, Nigel.
0:19:57 > 0:20:00- How are we doing?- I'm just about to get these onions in the pan.
0:20:00 > 0:20:02You're getting your shallots in there now, aren't you?
0:20:02 > 0:20:05- Let's get this on.- It was...
0:20:05 > 0:20:08- No, it's gone off.- Oh, I had the wrong one on.
0:20:08 > 0:20:11It's all right. It's all right. It'll warm up pretty quickly.
0:20:11 > 0:20:12- Hi, Matt.- Hi.
0:20:12 > 0:20:14How are you feeling? OK?
0:20:14 > 0:20:17I'm all right. I'm just trying to make sure it's all chopped properly,
0:20:17 > 0:20:19so I'm a little bit behind.
0:20:19 > 0:20:21So there might be a little mad rush at the end.
0:20:21 > 0:20:22I can hear them sizzling.
0:20:22 > 0:20:27- No. No!- No!- No.- No.
0:20:27 > 0:20:29Anyway, they're nearly...
0:20:29 > 0:20:31- Yeah, there we go.- I'll let you concentrate.
0:20:31 > 0:20:32Yeah. Cheers. OK.
0:20:32 > 0:20:36- Hi, Brenda. You all right?- Yes, I think I'm OK.
0:20:36 > 0:20:37Good, good. You're doing good.
0:20:37 > 0:20:40Yeah, you can see how the mushrooms are starting to break down now.
0:20:40 > 0:20:43- Yeah.- Lovely. Got yours whiter than mine!
0:20:43 > 0:20:45THEY LAUGH
0:20:48 > 0:20:50Cooks, you're halfway there.
0:20:50 > 0:20:51You've got ten minutes to go.
0:20:53 > 0:20:56They're all a little bit slower than they perhaps need to be,
0:20:56 > 0:20:59so they're going to have a bit of a crush at the end.
0:20:59 > 0:21:01Louise cutting the shallot the wrong way round.
0:21:01 > 0:21:04I think Matt's taken a lot of time on his mushrooms.
0:21:04 > 0:21:05Yeah.
0:21:05 > 0:21:08So when it's come to his shallot, it is a little messy.
0:21:08 > 0:21:12Very chunky. Brenda seems to be out in front there.
0:21:12 > 0:21:14- Doesn't she?- She does.- She's got the mushrooms going.
0:21:14 > 0:21:16- The other two are going to be very close.- Yeah.
0:21:16 > 0:21:18Yeah, still not 100% confident,
0:21:18 > 0:21:21but everything's gone in the pan now.
0:21:21 > 0:21:23I've just got to chop my chives up.
0:21:27 > 0:21:29Brenda's in front,
0:21:29 > 0:21:32but this challenge is about precision and flavour.
0:21:32 > 0:21:34Cooks, you've got five minutes left.
0:21:34 > 0:21:35Just five minutes to go.
0:21:43 > 0:21:45Looks good.
0:21:45 > 0:21:46Are you pleased with that?
0:21:46 > 0:21:49The consistency, no, it's good.
0:21:49 > 0:21:52Louise is using every second to ensure her pate
0:21:52 > 0:21:54meets Nigel's high standards.
0:21:55 > 0:21:56Try...
0:21:58 > 0:22:00It's very wet.
0:22:00 > 0:22:02The cooks carefully take their time,
0:22:02 > 0:22:04quenelling the pate into the perfect shape.
0:22:06 > 0:22:09Presentation is key.
0:22:09 > 0:22:11Just two minutes left, cooks.
0:22:11 > 0:22:14Two minutes to go!
0:22:14 > 0:22:16Just...
0:22:16 > 0:22:17- Drop it.- There you go.- OK.
0:22:23 > 0:22:26That's it, just turn it. That's it.
0:22:26 > 0:22:27- Bit heavy on the oil.- No, it's fine.
0:22:27 > 0:22:28It looks good.
0:22:31 > 0:22:34Ten, nine, eight,
0:22:34 > 0:22:38seven, six, five, four, three,
0:22:38 > 0:22:40two, one...
0:22:40 > 0:22:41Well done.
0:22:43 > 0:22:44The moment of truth,
0:22:44 > 0:22:46one of the home cooks will be leaving the competition
0:22:46 > 0:22:48after this round.
0:22:48 > 0:22:51Nigel will be judging their pate to help make his decision.
0:22:51 > 0:22:53How did you all find the challenge?
0:22:53 > 0:22:57Very difficult, but I actually learnt something.
0:22:57 > 0:22:59I was very slow in comparison!
0:22:59 > 0:23:01OK, well, let's start with Matt.
0:23:07 > 0:23:11Looking at yours, you've actually got a slightly browner pate,
0:23:11 > 0:23:15which means you've sort of fried it a little bit more than we wanted.
0:23:15 > 0:23:18- Yeah.- It's wetter than it should be.
0:23:18 > 0:23:19But your flavours are very, very good.
0:23:19 > 0:23:21I'll take that.
0:23:21 > 0:23:22Louise...
0:23:27 > 0:23:31You've got a perfect-looking pate, definitely the best quenelle.
0:23:31 > 0:23:33I just get a little bit of rawness in there,
0:23:33 > 0:23:37so that means you haven't cooked your shallots off just as much.
0:23:37 > 0:23:39But it's still a very good effort.
0:23:39 > 0:23:40And Brenda...
0:23:45 > 0:23:49Yours is, again, virtually perfect from a looking point of view,
0:23:49 > 0:23:51just slightly under-seasoned.
0:23:51 > 0:23:53You know, with your risotto, be brave,
0:23:53 > 0:23:55because your consistency
0:23:55 > 0:23:59and the look of your quenelle is virtually perfect.
0:23:59 > 0:24:01Some lovely, positive comments there.
0:24:01 > 0:24:02- Are you happy?- Yeah.- Yes, thank you.
0:24:02 > 0:24:05Good, OK. Well, if you'd like to go back to the waiting room,
0:24:05 > 0:24:07we'll see you shortly.
0:24:07 > 0:24:10But if you take these with you, and ask for some bread...
0:24:10 > 0:24:12- Thank you.- Thank you.
0:24:12 > 0:24:16Now, Nigel has a decision to make before the Final Round,
0:24:16 > 0:24:18and only two of the home cooks can go through.
0:24:18 > 0:24:21Positives and negatives for all three.
0:24:21 > 0:24:22Yeah, definitely so.
0:24:22 > 0:24:25But you will get that when they're trying new dishes out.
0:24:25 > 0:24:29It's frustrating that Brenda doesn't just get that seasoning now.
0:24:29 > 0:24:31But we are where we are.
0:24:31 > 0:24:33I'm kicking myself I didn't quite get the shallots right.
0:24:33 > 0:24:36I had some other good comments about the seasoning and the quenelle,
0:24:36 > 0:24:38so, hopefully, that will carry me through.
0:24:38 > 0:24:41I would be very excited to get through.
0:24:41 > 0:24:44To actually learn some more would be amazing.
0:24:44 > 0:24:45To go through now would be fantastic,
0:24:45 > 0:24:47but it's really, really close.
0:24:47 > 0:24:48So it could be anyone's.
0:24:48 > 0:24:51Have you got any idea of who you're going to send home?
0:24:51 > 0:24:53I've got my clear
0:24:53 > 0:24:54leader at the moment.
0:24:54 > 0:24:57- Right.- So it's between two.
0:24:57 > 0:25:00And I think I'm pretty much there, yeah.
0:25:00 > 0:25:01All right, well, let's go tell them.
0:25:04 > 0:25:06Firstly, I'd like to say well done to all three of you,
0:25:06 > 0:25:08I hope you've enjoyed yourselves.
0:25:08 > 0:25:11Unfortunately, one of you does have to leave the competition now,
0:25:11 > 0:25:15and Nigel has made his mind up, so, Nigel, it's over to you.
0:25:15 > 0:25:17Each of you have done fantastic things.
0:25:17 > 0:25:21And then, each of you made mistakes, which you would expect.
0:25:21 > 0:25:23But in the round, what I'm looking for is somebody
0:25:23 > 0:25:26that can actually go through with the Final in mind,
0:25:26 > 0:25:28and you've got to have the nerves,
0:25:28 > 0:25:30you've got to have a bit of steel about you.
0:25:30 > 0:25:33And you've got to be able to get that edginess about the food.
0:25:33 > 0:25:36So with all that in mind, it was a big decision.
0:25:36 > 0:25:39But the person who's going to be leaving us now...
0:25:42 > 0:25:44- ..is Louise.- OK.
0:25:44 > 0:25:46- I'm sorry, Louise.- Sorry about that, Louise.
0:25:46 > 0:25:48Have you enjoyed yourself?
0:25:48 > 0:25:50- Yes, thank you.- Yeah?
0:25:50 > 0:25:53I'm quite disappointed that I haven't gone through, obviously.
0:25:53 > 0:25:55I've had a great day, I've learned so much.
0:25:55 > 0:25:56Give us a hug, Louise.
0:25:56 > 0:25:58Because I feel awful.
0:25:58 > 0:26:00It was very close.
0:26:00 > 0:26:03That just leaves full-time housewife Brenda...
0:26:03 > 0:26:04Yay!
0:26:06 > 0:26:07I'm very happy!
0:26:07 > 0:26:09..and area manager Matt.
0:26:09 > 0:26:10Bit nervous about the next challenge
0:26:10 > 0:26:13because I've not got the most creative brain in the world,
0:26:13 > 0:26:16so just knuckle down and give it my best shot, really.
0:26:16 > 0:26:19It's now time for our third and final round.
0:26:19 > 0:26:21Now, our home cooks have been given all the ingredients
0:26:21 > 0:26:23to one of Nigel's signature dishes.
0:26:23 > 0:26:26They'll have one hour to identify all the ingredients,
0:26:26 > 0:26:29and to create a dish of their own.
0:26:29 > 0:26:32So for you at home, here's what Nigel's chosen.
0:26:32 > 0:26:38A sea bass fillet, shallots, potatoes, butter, red wine and port,
0:26:38 > 0:26:43thyme and nutmeg, chicken stock, sugar, leeks and spinach.
0:26:43 > 0:26:46Will Matt and Brenda know what all these ingredients are,
0:26:46 > 0:26:48and be able to invent a delicious dish?
0:26:50 > 0:26:52Nigel, any last tips for our home cooks?
0:26:52 > 0:26:55I think just approach it with confidence, and think simple.
0:26:55 > 0:26:58OK. Cooks, you have one hour.
0:26:58 > 0:27:01Reveal your ingredients, because your time starts now.
0:27:01 > 0:27:03Good luck.
0:27:08 > 0:27:09Right.
0:27:10 > 0:27:13This is their last chance to prove to Nigel
0:27:13 > 0:27:16that they are the perfect partner for him in Friday's Final.
0:27:17 > 0:27:20Matt seems to have come up with a plan,
0:27:20 > 0:27:24but Brenda's only thought so far is to skin the fish,
0:27:24 > 0:27:27but still not having a clue what to do or what to put with it.
0:27:29 > 0:27:31- Brenda...- How are we?
0:27:31 > 0:27:33BRENDA SIGHS
0:27:33 > 0:27:36- I'm not sure where I am. - That's a big sigh, Brenda.
0:27:36 > 0:27:40Firstly, have you managed to identify all the ingredients?
0:27:40 > 0:27:42Yeah, a lot of them.
0:27:42 > 0:27:44There's red wine there.
0:27:44 > 0:27:48And I think this is some sort of vinegar.
0:27:48 > 0:27:51OK. She's still looking to see if you're going to tell her!
0:27:51 > 0:27:54And there was a fish knife there, so I took the skin off the fish.
0:27:54 > 0:27:58- Don't tell her.- I'm sworn to secrecy, Brenda.
0:28:00 > 0:28:02Brenda!
0:28:02 > 0:28:04Otherwise, it would be unfair on young Matt over there.
0:28:04 > 0:28:06Tell us what you're planning.
0:28:06 > 0:28:08- I don't know.- You've got to do something with your fish.
0:28:08 > 0:28:10- You do.- You've got to make a sauce.
0:28:10 > 0:28:13So think about what you're going to do, and then hit your ingredients.
0:28:13 > 0:28:15And just enjoy it. Relax and enjoy it.
0:28:15 > 0:28:17I can see you're doing that now.
0:28:19 > 0:28:21Just relax. You're fine.
0:28:21 > 0:28:23It's just a piece of fish and some veg.
0:28:23 > 0:28:26- Yeah.- OK?- OK.
0:28:26 > 0:28:27Matt, how are we doing?
0:28:28 > 0:28:31Slowly piecing things together, I think.
0:28:31 > 0:28:33Have you identified all the ingredients?
0:28:33 > 0:28:35That looks like clarified butter, I'm guessing.
0:28:35 > 0:28:37You've got butter and clarified butter.
0:28:37 > 0:28:38There's a reason for that.
0:28:38 > 0:28:40Do you think you'll use all the ingredients?
0:28:40 > 0:28:43If I'm allowed to drink the port, then probably, yeah.
0:28:43 > 0:28:47And the red wine. I'm just going to try and keep it simple, really.
0:28:47 > 0:28:49You've made a start with your potatoes.
0:28:49 > 0:28:51Fondant potatoes seems pretty logical.
0:28:51 > 0:28:54I'm going to, I think, make, like, a caramelised shallot puree.
0:28:55 > 0:28:57- OK.- I think.
0:28:57 > 0:28:58- Good luck.- All right, thank you.
0:28:58 > 0:29:00- I'll need it.- Yeah, all the way.
0:29:02 > 0:29:04How are you feeling about Friday?
0:29:04 > 0:29:05Worried.
0:29:08 > 0:29:10Thinking about it, the red wine, port...
0:29:10 > 0:29:12It's throwing them.
0:29:12 > 0:29:16Yeah. The worrying thing as well is that port is sweet,
0:29:16 > 0:29:18and Brenda thought it was vinegar.
0:29:20 > 0:29:23Matt said he's going to drink the red wine and the port.
0:29:23 > 0:29:25And the port, yeah.
0:29:25 > 0:29:26Brenda's taken the skin off.
0:29:26 > 0:29:29- Why did she do that?- Because there's a filleting knife there.
0:29:30 > 0:29:33- So...- Let's be hopeful.
0:29:33 > 0:29:38- We are. Whatever.- I'm sweating down some leeks and shallots.
0:29:38 > 0:29:41I'm going to attempt to make a puree out of them.
0:29:41 > 0:29:44I'm just going to pan-fry the fish, again, keep it simple.
0:29:44 > 0:29:46Fondant potato on the side.
0:29:46 > 0:29:49PAN SIZZLES LOUDLY
0:29:49 > 0:29:51- Ooh!- Oh!
0:29:56 > 0:30:00Brenda's decided to cook her ingredients as separate elements.
0:30:00 > 0:30:01But how will she put them together?
0:30:03 > 0:30:07Matt's making fondant potatoes and so is Brenda.
0:30:07 > 0:30:09You've never done a fondant potato?
0:30:09 > 0:30:11- No.- Why are you doing it?- Because I just...
0:30:13 > 0:30:16Because I saw the clarified butter and thought I'd have a go at it.
0:30:16 > 0:30:19Well, it's good that you are trying, doing something.
0:30:19 > 0:30:20But if you've never done it,
0:30:20 > 0:30:23why don't you do something that you're comfortable with?
0:30:23 > 0:30:25Are you doing it correctly?
0:30:25 > 0:30:27- I don't know.- Don't make me laugh.
0:30:27 > 0:30:30THEY LAUGH
0:30:31 > 0:30:33You're not meant to be laughing.
0:30:33 > 0:30:35It's no joke, is it?
0:30:40 > 0:30:42Don't let her put you off, Brenda.
0:30:42 > 0:30:43She's putting me off.
0:30:43 > 0:30:46- Is she putting you off?- Hey! I was trying to help you!
0:30:46 > 0:30:48THEY LAUGH
0:30:49 > 0:30:51Blowing me up to the chef!
0:30:51 > 0:30:53Oh, dear.
0:30:53 > 0:30:54I don't know what I'm doing.
0:30:57 > 0:30:58I'm having fun. Aye.
0:30:59 > 0:31:01I'm having great fun.
0:31:04 > 0:31:07Matt is quietly getting on with his puree,
0:31:07 > 0:31:10and in a bid to get something on a plate,
0:31:10 > 0:31:12Brenda decides to deep-fry her leeks.
0:31:12 > 0:31:14This could be a disaster.
0:31:21 > 0:31:24How dreadful!
0:31:24 > 0:31:27Oh, dear, I think that's the worst thing I've ever made in my life.
0:31:29 > 0:31:32It's all going wrong.
0:31:32 > 0:31:35She's still trying to find her feet with this challenge,
0:31:35 > 0:31:37and decide how to put her dish together.
0:31:37 > 0:31:40- How are you getting on, Matt? - Struggling.
0:31:41 > 0:31:44You can't be as bad as what I am.
0:31:44 > 0:31:46- How are you getting on, Brenda? - Dreadful, thank you.
0:31:48 > 0:31:51- How did your leeks go?- My leeks didn't.
0:31:51 > 0:31:53I wouldn't class this as burnt,
0:31:53 > 0:31:55I'd sort of call it deep, luxurious brown.
0:31:57 > 0:32:00Guys, you have ten minutes left, just ten minutes to go.
0:32:01 > 0:32:03Matt's dish is coming together well,
0:32:03 > 0:32:06leaving time to perfect a rich sauce.
0:32:06 > 0:32:08Fish don't take long.
0:32:08 > 0:32:10But will Brenda have enough time to pull
0:32:10 > 0:32:12all the elements of her dish together?
0:32:12 > 0:32:15She's giving it her best shot, and, slowly,
0:32:15 > 0:32:17it looks like they are.
0:32:17 > 0:32:18On the other station,
0:32:18 > 0:32:20Matt is in full control
0:32:20 > 0:32:24and is calmly making the most of every ingredient.
0:32:24 > 0:32:25Finished the sauce.
0:32:25 > 0:32:28Potatoes are looking OK.
0:32:28 > 0:32:30Spinach is about there.
0:32:30 > 0:32:32Are you happy?
0:32:32 > 0:32:35I don't know, you've not tasted it yet.
0:32:35 > 0:32:38Miraculously, having started with no original plan,
0:32:38 > 0:32:42Brenda's knocked up a great-looking plate of food way ahead of time.
0:32:45 > 0:32:48Two minutes left, two minutes to go.
0:32:52 > 0:32:55There's a plate of food in front of me.
0:32:55 > 0:32:57Matt appears to be keeping his cool,
0:32:57 > 0:32:59using every second to perfect his dish.
0:33:01 > 0:33:04One minute left.
0:33:04 > 0:33:06- Keeping calm.- He is, very calm.
0:33:11 > 0:33:13Quick, get the sauce in the jug.
0:33:15 > 0:33:20Five, four, three, two, one.
0:33:20 > 0:33:23That's it. Stop cooking. Well done, both of you.
0:33:23 > 0:33:25- Well done, you two.- Brilliant, so good.
0:33:25 > 0:33:28It's time to taste.
0:33:28 > 0:33:30First up, it's Brenda.
0:33:30 > 0:33:33Incredibly, she's managed to pull off pan-fried sea bass,
0:33:33 > 0:33:38fondant potatoes with a side of wilted spinach and a red wine sauce,
0:33:38 > 0:33:40topped with deep-fried leeks.
0:33:40 > 0:33:41- Hi, Brenda.- Hi.
0:33:41 > 0:33:43- How are you?- Fine.
0:33:43 > 0:33:44Glad that's over?
0:33:44 > 0:33:46Very much so.
0:33:46 > 0:33:48You look relieved.
0:33:48 > 0:33:49I'm very relieved.
0:33:49 > 0:33:51You'll sleep tonight.
0:33:51 > 0:33:53I will.
0:33:53 > 0:33:55- Right, well, come on, let's taste. - Yes, come on.
0:33:55 > 0:33:56Let's have a taste.
0:33:58 > 0:34:01Gosh, it looks beautifully cooked.
0:34:03 > 0:34:04Melting.
0:34:09 > 0:34:12- That's very good.- That is very good.
0:34:12 > 0:34:14The fish is
0:34:14 > 0:34:16absolutely perfectly cooked.
0:34:16 > 0:34:18Your seasoning
0:34:18 > 0:34:20is so good.
0:34:22 > 0:34:24I've learned something.
0:34:24 > 0:34:25And the flavour is lovely.
0:34:25 > 0:34:28Halfway through, I was thinking, "Where are we going with this?"
0:34:28 > 0:34:30And then you've just produced
0:34:30 > 0:34:32what would be fit to serve in any restaurant.
0:34:32 > 0:34:34- Really good.- Oh, that's very sweet.
0:34:34 > 0:34:36- Really tasty.- Really tasty.
0:34:36 > 0:34:38I can't believe it!
0:34:39 > 0:34:41From Nigel!
0:34:42 > 0:34:44I'm in shock.
0:34:45 > 0:34:47That was SO good.
0:34:47 > 0:34:52- It was.- And it's one of the best dishes I've tasted off anybody.
0:34:52 > 0:34:54From a contestant point of view, just so good.
0:34:55 > 0:34:59- Really good.- I could serve that in the restaurant,
0:34:59 > 0:35:00and people would love it.
0:35:00 > 0:35:02- Wow.- I'm not sure if I've done enough.
0:35:02 > 0:35:04I hope I have.
0:35:05 > 0:35:08Next into the tasting room, it's Matt.
0:35:08 > 0:35:11He's made pan-fried sea bass with wilted spinach,
0:35:11 > 0:35:15fondant potatoes and a red wine, shallot and leek sauce.
0:35:16 > 0:35:20- Hi, Matt.- Hiya.- Pleased that's finished?
0:35:20 > 0:35:22Over the moon, yeah. Been a long day.
0:35:22 > 0:35:24You were a cool hand, there,
0:35:24 > 0:35:27cos the last ten seconds, you finished your dish.
0:35:27 > 0:35:30Yeah, didn't feel so cool.
0:35:30 > 0:35:32- You looked cool.- Yeah, he looked cool.
0:35:32 > 0:35:34- Shall we have a try?- Yes, let's.
0:35:34 > 0:35:35OK, need to put a bit of...
0:35:37 > 0:35:39..sauce on there.
0:35:56 > 0:35:57Gosh, Matt.
0:35:58 > 0:36:01That's very good, as well.
0:36:01 > 0:36:04- Really?- The cooking of fish is a particularly difficult skill,
0:36:04 > 0:36:07and you've got yours absolutely bob-on.
0:36:07 > 0:36:10- Really? Wow.- The spinach is really nicely seasoned.
0:36:10 > 0:36:12- Fondant?- Lovely.
0:36:12 > 0:36:15Beautiful, lovely favour, buttery flavour, nicely seasoned.
0:36:15 > 0:36:18Your sauce works incredibly well with it.
0:36:18 > 0:36:20Perhaps a little bit too thick.
0:36:20 > 0:36:22- Could just be a little bit...- Yeah, reduced it a bit too much.
0:36:22 > 0:36:24But I'm nit-picking there.
0:36:24 > 0:36:26The dish eats great.
0:36:27 > 0:36:28I think still a little bit shocked
0:36:28 > 0:36:29that I managed to turn it out
0:36:29 > 0:36:32and get nice things said about it, really.
0:36:32 > 0:36:34To be picked by Nigel to go into Friday
0:36:34 > 0:36:37and team up with him would be absolutely brilliant.
0:36:37 > 0:36:38Another great dish.
0:36:38 > 0:36:41- Very much.- What are you going to do?
0:36:41 > 0:36:45- Your fish is beautiful.- Thank you very much.
0:36:45 > 0:36:48Matt's seasoning has been consistently good, right throughout.
0:36:48 > 0:36:50Brenda's has dramatically improved.
0:36:50 > 0:36:54That last dish was so on point. Yeah. Problems.
0:36:54 > 0:36:56Have you got an idea of who you might pick, though?
0:36:56 > 0:36:58No!
0:36:58 > 0:37:01Well, don't worry, because you've got a little bit more time.
0:37:01 > 0:37:03We're going to see what you do with those ingredients.
0:37:03 > 0:37:05- OK.- Thank you. Let's go.
0:37:05 > 0:37:07So, Nigel, put them out of their misery.
0:37:07 > 0:37:09What do you make with these ingredients?
0:37:09 > 0:37:12Well, I call this dish simply sea bass Shiraz.
0:37:12 > 0:37:15OK? It's a sea bass dish with a Shiraz sauce.
0:37:17 > 0:37:19- Shall we crack on?- Let's crack on.
0:37:19 > 0:37:22First thing I need to do is, I need to pop my shallots into the oven.
0:37:22 > 0:37:24We're going to roast them in the skins,
0:37:24 > 0:37:26which is something that I do quite a lot.
0:37:28 > 0:37:32Get those in first thing, because they take a good half an hour.
0:37:32 > 0:37:33And then get the potatoes.
0:37:35 > 0:37:38Put a little bit of salt in there, and then pop those on.
0:37:38 > 0:37:41The red wine and the port threw you both, didn't it?
0:37:41 > 0:37:43Yeah. Definitely.
0:37:43 > 0:37:45Is that because you saw fish and then the red wine?
0:37:45 > 0:37:47You don't often associate red wine with fish, do you?
0:37:47 > 0:37:50Cut through our shallot.
0:37:51 > 0:37:53And again, trying to...
0:37:55 > 0:37:56..get it nice and fine.
0:37:58 > 0:38:00Just checking,
0:38:00 > 0:38:02just checking.
0:38:02 > 0:38:03Put our port...
0:38:05 > 0:38:08..and our red wine. Full, to start off with.
0:38:08 > 0:38:12We want to reduce that down almost till it's completely reduced.
0:38:12 > 0:38:13The next job is leeks.
0:38:14 > 0:38:16Just cut the top off. The bottom.
0:38:18 > 0:38:22Go down and take that first layer off.
0:38:22 > 0:38:24Do you serve this in your restaurant, this dish?
0:38:24 > 0:38:28This dish has been on the menu, on and off, the last 20 years, yeah.
0:38:28 > 0:38:31- Oh, wow.- Wow.
0:38:31 > 0:38:33It happens to be my wife's favourite fish dish.
0:38:33 > 0:38:36When we got married, we had this dish to start.
0:38:36 > 0:38:41- Oh, lovely.- Oh, we're getting romantic now!- What a lovely story.
0:38:41 > 0:38:43Gosh. So, we're going to pop the...
0:38:44 > 0:38:45..leeks in there.
0:38:47 > 0:38:49Just sweat it for a couple of minutes.
0:38:52 > 0:38:55So, our home cooks didn't have any milk out, did they?
0:38:55 > 0:38:57No, they didn't. Chef's prerogative.
0:38:57 > 0:38:59A little bit of milk, there.
0:38:59 > 0:39:02So I'm going to ask you just to give that a good beating, there.
0:39:02 > 0:39:06Take the piece of fish, and just, with a sharp knife...
0:39:06 > 0:39:07And why do you score it?
0:39:07 > 0:39:11So that when you cook it, it doesn't rise up.
0:39:11 > 0:39:16It allows the cooking of the fish to be more even.
0:39:16 > 0:39:18- A bit more?- A bit of oomph. A bit of oomph!
0:39:18 > 0:39:20- That's it.- My arm's aching.
0:39:22 > 0:39:24Mix the leeks.
0:39:24 > 0:39:26In.
0:39:26 > 0:39:29So, we've got our champ now, haven't we?
0:39:29 > 0:39:31I will need to just check the shallots now,
0:39:31 > 0:39:33cos they should be ready.
0:39:34 > 0:39:38And you did your spinach bob-on, absolutely.
0:39:38 > 0:39:39They both used the nutmeg, didn't you?
0:39:39 > 0:39:40- They did.- Yeah.
0:39:43 > 0:39:47OK, often, I'd just hold the fish down, like that.
0:39:48 > 0:39:51Right, I've got my shallots now.
0:39:51 > 0:39:54Just nip the end off, just warm the sauce through,
0:39:54 > 0:39:57and then I need to start thinking about serving this dish.
0:39:59 > 0:40:01Let's get the fish now.
0:40:01 > 0:40:03Shall we have a look at it again?
0:40:03 > 0:40:05You can just see the difference, now.
0:40:08 > 0:40:13Get the shallot. I can sauce up, before I put the fish on.
0:40:13 > 0:40:15Why are you putting the sauce on before?
0:40:15 > 0:40:20Because you have to sauce around the fish, otherwise.
0:40:20 > 0:40:22That's simply more difficult.
0:40:26 > 0:40:29Then we're going to pop it onto there
0:40:29 > 0:40:33and I just want to pop that little bit of fresh thyme there.
0:40:33 > 0:40:35And there is your sea bass Shiraz.
0:40:35 > 0:40:38Wow.
0:40:38 > 0:40:40- So, there you go.- There you go, guys.
0:40:42 > 0:40:43Have a taste.
0:40:47 > 0:40:49- What do you think, guys?- Yeah, that's really good.
0:40:49 > 0:40:51- Delicious?- Unbelievable.
0:40:51 > 0:40:53And your champ's lovely.
0:40:54 > 0:40:57That's made my day, Brenda.
0:40:57 > 0:40:58Absolutely wonderful, Nigel.
0:40:58 > 0:40:59Thank you so much.
0:40:59 > 0:41:01But it is now the moment of truth.
0:41:01 > 0:41:04Who are you going to pick to be your partner in the Friday Final?
0:41:04 > 0:41:06Before you tell us, let's have a quick recap
0:41:06 > 0:41:08of what our cooks made earlier.
0:41:10 > 0:41:13In the First Round, Brenda's smoked haddock risotto was under-seasoned.
0:41:15 > 0:41:17Brenda's pate was well executed.
0:41:17 > 0:41:21However, seasoning was lacking again.
0:41:21 > 0:41:24In the Final Round, Brenda was well out of her comfort zone,
0:41:24 > 0:41:27but, surprisingly, impressed Nigel with her sea bass.
0:41:27 > 0:41:30I'd be very excited to get through to Friday.
0:41:31 > 0:41:34Matt blew Nigel away with his venison and chocolate sauce
0:41:34 > 0:41:35in the First Round.
0:41:37 > 0:41:41Matt's pate in the Second Round was a little sloppy and overcooked.
0:41:41 > 0:41:42But will Matt's pan-fried sea bass
0:41:42 > 0:41:46be enough to win a place in Friday's Final?
0:41:46 > 0:41:47We'll have to wait and see.
0:41:47 > 0:41:49I think it's fairly level.
0:41:49 > 0:41:51Firstly, congratulations to you both.
0:41:51 > 0:41:54It's been an absolutely brilliant day.
0:41:54 > 0:41:57But, sadly, only one of you can be Nigel's partner
0:41:57 > 0:41:59in this week's Friday Final,
0:41:59 > 0:42:00and he has made his mind up.
0:42:00 > 0:42:02I think, genuinely,
0:42:02 > 0:42:04it's been one of the hardest decisions I've ever made.
0:42:04 > 0:42:07I made my decision thinking about what you cooked,
0:42:07 > 0:42:10and what you're going to have to cook on Friday.
0:42:10 > 0:42:11So, the winner is...
0:42:15 > 0:42:17..Matt.
0:42:17 > 0:42:20Well done, Matt.
0:42:20 > 0:42:21I feel amazing.
0:42:21 > 0:42:23Unbelievable. Never expected it at all.
0:42:23 > 0:42:25I've had a wonderful day.
0:42:25 > 0:42:28I've learned how to chop without chopping my fingers off.
0:42:30 > 0:42:32- So much.- Well done to both of you.
0:42:32 > 0:42:34Any last tips for Matt?
0:42:34 > 0:42:36Believe in yourself,
0:42:36 > 0:42:37have that confidence to go forward,
0:42:37 > 0:42:40and you'll do really, really well on Friday.
0:42:40 > 0:42:43The game plan for Friday is just to go out there,
0:42:43 > 0:42:45smash it and enjoy ourselves.
0:42:45 > 0:42:47Really looking forward to Friday now, getting to team up with Nigel.
0:42:47 > 0:42:50I hope we can work together and win the competition.
0:42:50 > 0:42:52Tomorrow, on Yes Chef...
0:42:53 > 0:42:57..three more home cooks go all out to impress top chef Amandine Chaignot.
0:42:57 > 0:43:00This food is very posh.
0:43:00 > 0:43:03It's the chance for them to work alongside the best in the business.
0:43:03 > 0:43:06This is my idea of perfection.
0:43:06 > 0:43:09But only one can become their partner in the Friday Final.