Nigel Haworth Yes Chef


Nigel Haworth

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Four of the best chefs in Britain

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are looking for an amateur home cook to be their perfect partner.

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Three home cooks are here to prove they've got what it takes

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to be paired with the top chefs in the business,

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with the cooking experience of a lifetime.

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His veal's raw.

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He's got to put it in the oven.

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Each day, a different top chef

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will choose their perfect partner from three talented home cooks.

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I'm not feeling confident in the slightest.

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In the Friday Final,

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all four pairs will go head-to-head

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to cook for culinary royalty Pierre Kaufmann.

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What makes a great chef is very hard work.

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Practice makes it better.

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The professional chefs' reputations are on the line.

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I'm frustrated. I can't find anything wrong with it.

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But will the amateur home cooks live up to expectations?

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You're not meant to be laughing!

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It's no joke, is it?

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This is Yes Chef.

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Hello, and welcome to Yes Chef.

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Let's meet today's home cooks.

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First, it's Louise Coulter,

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a chartered accountant from Rickmansworth in Hertfordshire.

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When I'm in the kitchen, I like to follow a recipe,

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I like to be quite precise, quite accurate.

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I like to have instructions and follow them to the letter.

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Matt Asbury is a sales manager from Sale in Cheshire.

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I would say I'm inventive.

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I can't really stick to a recipe

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without deviating from it a little bit.

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Frantic and adventurous, really, I would say.

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And finally, it's Brenda Irwin,

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a full-time mum and grandmother from County Down in Northern Ireland.

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I'm a little radical.

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I like to try things differently.

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Sometimes it works, sometimes it doesn't.

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We learn by our mistakes.

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Our cooks are ready to start.

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So let's meet today's chef.

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Nigel Haworth is Chef Patron of Northcote,

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in the heart of the Ribble Valley in Lancashire.

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The style of cookery that I do is Modern British.

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We're cooking food that is in season at its best.

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Having held a Michelin star for 20 years,

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his standards are incredibly high...

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OK, service.

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..and he's looking for the perfect partner to lead him to victory.

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I like presentation. I like things to be neat.

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I like that connection to make sure that

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that person's really engaged and really wants to do their best,

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so messy cooks are out with me.

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Now, Nigel, you're going to be picking

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one of our home cooks to be your partner in this week's Friday Final.

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What are you going to be looking for?

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I think I'm looking for a cook that feels confident

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and really wants to show me

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that they can cook and deliver something in a set space of time.

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OK. Well, let's get on with it.

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Round One. You've got 45 minutes to create your best dish for Nigel.

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And at the end, it's the all-important Taste Test.

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OK, if you'd like to make your way back to your stations, we'll begin.

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And the cooks are off.

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They're keen to impress Nigel with their signature dishes.

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Today, Brenda has chosen a smoked haddock risotto,

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which is a firm family favourite in Brenda's household.

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After years of cooking for the family,

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she's hoping that her simple yet flavoursome dish

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will be enough to blow Nigel away.

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Well, my family love this dish.

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And it was they who chose it for me.

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Over at the red station, chartered accountant Louise is making chicken,

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rolled in Parma ham and sage,

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with baby vegetables and a leek and cannellini mash.

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She has been practising the dish at home,

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but with only 45 minutes on the clock,

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she must make sure she leaves herself plenty of time

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to ensure the chicken is cooked properly.

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The key things I need to get right are

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the chicken not falling apart when it's rolled up.

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And, hopefully, I can get a nice sauce out of it, as well.

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I cooked it for my son yesterday as a last practice.

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To my shame, he put it in the dog's dish!

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Lucky dog. Sales manager Matt

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has opted for a pan-roasted loin of venison

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with sticky braised red cabbage, oven-roasted asparagus,

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mash and a chocolate sauce.

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It's a complicated dish, so Matt needs to get a move on.

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The main part is making sure the cabbage is cooked all right,

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making sure that it goes with the venison and the chocolate nicely.

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And, obviously, not overcooking the venison,

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because that would be game over.

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Hi, Louise. How is it going?

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Yes, I'm getting there.

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I love that, chicken, sage and ham.

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It feels Italiany, doesn't it?

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Yeah, I really love Italian food.

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You've got the Parmesan, yeah.

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Well, it will be Italian, won't it, if it has got the Parmesan!

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Oh, absolutely. So, how are you cooking the chicken?

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I've rolled it up, I've put it in the fridge,

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and then I'm going to fry it off,

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and then steam it with some white wine and some chicken stock.

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Right, that sounds a bit different, doesn't it?

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Mmm. Have you practised this lots?

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-I have.

-I hope she has, I hope she has.

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It's going to be lovely. I'm really sure it's going to be lovely.

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Hi Matt, are you well?

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I'm well, yeah, how are you?

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Good. Yeah, very well.

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That looks a nice piece of venison.

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-It's a lovely bit, isn't it?

-That chocolate sauce with venison,

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Frenchy and classical, yeah.

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Interesting. Yeah. Do you like that style of cooking?

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You have to say yes, here, now, Matt, don't you!

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I'm kind of an inventive cook.

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But, yeah, you can't beat a classic, can you? Tried and tested.

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What we say in the trade is it's classic with a modern twist.

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Classic with a modern twist, I like it.

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Nice. So, this is the sort of thing you cook at home all the time?

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No, venison's a bit too expensive to be cooking all the time, I think.

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But special occasions, maybe.

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This is a firm family favourite, isn't it?

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Very much so.

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And how many times have you had to cook it for your family?

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Well, I've cooked it about 12 times so far!

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THEY LAUGH

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Well, practice makes perfect, you can never do it too often...

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-So they say.

-So they say.

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If it feels comfortable and it feels right,

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then it's going to be a good dish.

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And with you standing beside me it could all go to pot!

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I hope not, I hope not.

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So, where in Ireland are you from?

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County Down, in Newtownards.

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And has the whole village tried it?

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Oh, no, not the whole village!

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And, I have to say, it's one of my favourite things, risotto.

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-Oh, good, good.

-One of my favourite things.

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-I love it.

-No pressure.

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-No pressure!

-Right, see you later.

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Thank you.

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Letting the haddock just poach in the hot milk,

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and then, when it's poached, I just take the skin off.

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Cooks, you're halfway there.

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The concentration is amazing.

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I think it's all going to plan.

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I'm just...

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..making sure my timings are all right, really.

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Well, let's start with Louise and her dish.

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Yes. You know, looking at all the ingredients she's got on her plate,

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it looks like if she puts all that on,

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you'll not be able to see the chicken.

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-Yeah.

-So, hopefully she's a little bit reserved,

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and doesn't overdo what she's going to deliver.

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I think it's really tasty, it's got sort of Italian flavours,

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which I love. And, yeah, I hope the people who taste it enjoy it.

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And Matt, too, is doing venison with a chocolate sauce.

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One of the key things will be...is what his red cabbage tastes like.

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-Right.

-Because, for me, that's the supporting role to the venison.

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For me, I'd have been frying a few onions off first and a bit of apple,

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and then breaking the red cabbage down.

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-Yeah.

-Classically, if he delivers, it'll be great.

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I've cooked it once before, and it was plated in...

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..47-and-a-half minutes.

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So, yeah, fingers crossed I can get it in a bit quicker today.

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And lastly, Brenda, who is doing the smoked haddock risotto.

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Risotto, yeah. It's going to be pretty haddocky.

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-Yes.

-And it's smoked.

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She seems very confident, doesn't she?

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-So, you know...

-Yeah, nicely confident.

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-Yeah.

-You know, like you say, it's a well-rehearsed dish.

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But the key is that you don't blow the rice grain.

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If it's right, the flavours carry through and it's a beautiful,

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beautiful thing to eat.

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Normally, I'm very calm, but in this situation,

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you can get a little nervous.

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Right, cooks, you've got ten minutes left, ten minutes to go.

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How are we doing?

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-Going very well.

-The smells are beautiful,

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and it's looking very good.

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Good. I hope you enjoy it.

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Yeah. I'm looking forward to that.

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It's a little bit different when you've got Nigel Haworth

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watching you put things together.

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But I'm just going to think about the job in hand,

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and, hopefully, it'll all be OK.

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Louise's main concern is that her chicken will be cooked properly,

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and with just ten minutes to go, the pressure is on.

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Has your chicken come out OK?

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Well, I'll see when I slice it!

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But it's already cooked and resting?

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No, it's still steaming.

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Oh, is it? Oh, OK.

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Longer.

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It looks good! It looks really nice.

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-I hope so.

-Yeah.

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Cooks, there's just three minutes to go,

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so start thinking about plating up,

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cos you've only got three minutes left.

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Oh, deary God.

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The three home cooks have only minutes to spare,

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and Brenda is full steam ahead, plating up first.

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A big portion!

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I think Nigel's hungry, though.

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You're hungry, aren't you, Nigel?

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Very, very, yes.

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You'll have some healthy children there, with those portions.

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Oh, I do, yes, yes.

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And I've a big husband!

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Northern Irish portion!

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Just one minute left.

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Come on, guys!

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With only seconds to go,

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Matt's left it down to the wire to get his food on the plate.

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And not far behind is Louise,

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putting her finishing touches to her cannellini mash.

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Time's nearly up, as they race to the finish line.

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30 seconds left.

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Ten, nine, eight, seven, six,

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five, four, three, two, one.

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That's it, time is up!

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Stop cooking.

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You've done all you can.

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-It's time to taste.

-Absolutely!

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First up to be judged is Brenda, with her Dish Of The Day.

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She's made a smoked haddock risotto, with pan-fried fillet of haddock,

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garnished with chives and parsley oil.

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How was the challenge for you?

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-I enjoyed it.

-It looks nice.

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-It does look nice.

-As we said, it's a hefty portion, though, isn't it?

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It is a hefty portion,

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but Northern Ireland have a hefty portion!

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But I eat a lot, I'll tell you!

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-OK, well, let's taste.

-Shall we have a little try?

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-Thank you.

-OK, let's have a go.

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That's lovely. That's beautifully cooked, the smoked haddock on top.

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-Thank you.

-Mmm, really is.

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For me, the haddock is really, really beautiful.

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Obviously, it's probably a little bit big as a portion.

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-It is big.

-Yeah.

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It's a little bit under-seasoned.

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I didn't want to put too much seasoning in, because of the fish.

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Because of the saltiness of the smoked...

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I can get that, Brenda, I can really get that.

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And I think, rather than being over-seasoned,

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being cautious is good.

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But as you go through the competition, be brave.

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I cooked the fish properly, a little bit of seasoning wrong.

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I think it's turned out well, the way it does at home, normally.

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Very good.

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To get positive information from Nigel is quite something.

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There was aspects of the risotto that perhaps needed finishing,

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a little bit more seasoning, as we said.

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But, you know, on the whole, a nicely balanced risotto.

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-Good.

-I'd eat it all.

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-Would you?

-Yeah.

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All of it?!

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Next up is Matt, with pan-roasted venison loin with mash,

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sticky braised red cabbage,

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oven-roasted asparagus and a chocolate sauce.

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Hi, Matt, are you all right?

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Hi. I'm better now, yeah.

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-Yeah.

-Did you enjoy it?

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Yeah, it was good fun, it was good fun.

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Shall I pour the chocolate sauce?

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Go for it, Nigel, go for it.

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Right.

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That looks deep and lush, doesn't it?

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-I hope so.

-You know, chocolate is a great thing with venison, so,

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cooked rare, it should be wonderful.

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-Shall I cut a piece?

-Yeah, go on, then.

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Well, I was a little sceptical about your red cabbage when you were...

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when you were cooking it. But you've brought that through.

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What I love about the red cabbage is, it's really tangy,

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and really powers through.

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-It really is good.

-Don't mind me, I'm just scoffing away here!

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It is delicious.

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Asparagus, you could have used something else.

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-Yeah.

-But that is the only fault I can find with that.

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I'm frustrated, I can't find anything wrong with it!

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-That's brilliant!

-It's brilliant.

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-Well done, Matt, brilliant.

-He's smiling!

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Pretty blown away, to be fair.

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To have a Michelin-starred chef even try your food is good,

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but to have him say really nice things about it is unbelievable.

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I've never tried venison before.

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That is gorgeous.

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I'm really looking forward to seeing

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what he does in the next round, already.

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I'm still a bit nervous, but just see how we get on.

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Last but not least is Louise with her Dish Of The Day.

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She's cooked chicken rolled with Parma ham and sage, baby vegetables,

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a leek and cannellini bean mash topped with herbs,

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and a side of jus.

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-How are we doing?

-Good, thank you.

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-Right.

-OK, let's taste.

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-Mmm.

-Would you like to go first?

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-That's for you.

-That's for me, the big one.

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Right.

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-Mm.

-Mm.

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Well, we're quiet.

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Mmm. Really tasty chicken.

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Yeah. Almost surprisingly tasty,

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because I sort of half-expected it to be drier.

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In a way I was thinking, "Don't cut it, Louise, don't cut it,

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"just leave it whole, leave it in, like a sort of little paupiette."

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But it's very tasty, isn't it?

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Mmm, really tasty, some lovely flavours in the chicken.

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The only thing I'd say is,

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it almost feels like you've just popped some veg on the side.

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So I think, think a little bit deeper

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when you're going through the next round.

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But of course, well done.

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-Well done.

-Thank you very much.

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It's not always gone right at home, so I'm really pleased with today.

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Presentation-wise,

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probably the weakest on the presentation, in a way.

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-Yeah.

-But the veg seemed a bit alien on the side there.

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-Yeah.

-Some were overcooked, some were cooked right,

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and some of them were a bit undercooked.

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-Yeah.

-So that was the bit that didn't work at all.

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Yeah. The chicken was lovely.

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The chicken was really good.

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I don't want to be the one who goes home first.

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I've been cooking for a lot of years,

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so, hopefully, I won't get thrown.

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Beautiful.

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Is anyone standing out at the moment?

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Yes, I think, to be honest with you, there's been pluses and negatives,

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like you'd expect.

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-Yeah.

-But there is one that sort of shone through.

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OK, well, we don't have to make any decisions yet,

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because we're now going to go and do your Skills Test.

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-Lovely.

-Come on.

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Nigel can only take one of the three home cooks into Friday's Final.

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And to help him decide who will be sent home first,

0:15:310:15:34

he's set them a Skills Challenge.

0:15:340:15:36

So, Nigel, what are we doing?

0:15:360:15:38

We're just going to do a mushroom and herb pate.

0:15:380:15:40

It shows off knife skills, chopping, finely chopping and slicing,

0:15:400:15:44

and then you've got to assemble it, and you've got to season it.

0:15:440:15:47

So it's all those basics that I think about

0:15:470:15:49

when I'm training somebody up.

0:15:490:15:50

Right, so shall we grab the mushrooms?

0:15:500:15:52

So we'll prepare those up first.

0:15:520:15:54

What I want to do with the mushrooms

0:15:540:15:55

is just trim the bottoms off them

0:15:550:15:57

just in case there's a little bit of dirt.

0:15:570:15:59

We've wiped the mushrooms.

0:15:590:16:00

So when you wash them, they go darker, like a darker colour.

0:16:000:16:03

Yeah. They start to oxidise and discolour.

0:16:030:16:05

With this pate, actually, I want a nice, white pate.

0:16:050:16:08

What we're going to do now is,

0:16:080:16:10

we're going to just slice the mushrooms down.

0:16:100:16:12

So it's just a simple thumb on the top, four fingers wrapped round.

0:16:120:16:16

And then just sliced down.

0:16:160:16:17

And we want it nice and fine.

0:16:170:16:19

How are your chopping skills, guys?

0:16:190:16:21

Not as good as that.

0:16:210:16:22

THEY LAUGH

0:16:220:16:25

Voila.

0:16:250:16:26

OK? So we pop those in that bowl there.

0:16:260:16:29

OK. So we've got our garlic.

0:16:290:16:31

-Oh!

-That's the one I'm going to use.

0:16:320:16:34

Pop that in there. I'm just going to peel a little shallot,

0:16:360:16:40

and then cut that in half, like so.

0:16:400:16:43

The point of the knife works up to the core, and you cut along.

0:16:430:16:46

OK? So the thumb's on the top, then you just draw through, like so.

0:16:460:16:51

So you don't go right to the edge?

0:16:510:16:53

-Right.

-Hold it together, then just make one little cut down.

0:16:530:16:57

Can you see how my hand's changed now?

0:16:570:17:01

OK? So my thumb's gone from the top of the knife to the heel.

0:17:010:17:05

We may need a few blue plasters!

0:17:050:17:07

THEY LAUGH

0:17:070:17:09

So, we just want to gently, gently sweat those off.

0:17:110:17:14

About half a clove of garlic, pop that in.

0:17:140:17:17

And we're going to pop the mushrooms, then, on top.

0:17:170:17:20

Mix those in.

0:17:200:17:22

You can hear the mushrooms now starting to break down.

0:17:220:17:25

OK, so we've got some chives.

0:17:250:17:28

So you line them up, you bring the chives up closely,

0:17:280:17:32

and you just rock through.

0:17:320:17:34

So we've got our chives there.

0:17:340:17:36

So we just shift them up there.

0:17:360:17:38

And we need to sweat all that juice off until they're dry.

0:17:380:17:42

And then we have a dry pate.

0:17:420:17:43

Now, just a touch of pepper in there.

0:17:430:17:46

OK, and then I'm just going to get my parsley, and just shred through.

0:17:460:17:50

-Yeah.

-Pop that in, like so.

0:17:520:17:54

Do you want to pulse that, Sheree, until you get it nice and fine?

0:17:560:18:00

She's very good, isn't she, as an assistant?

0:18:040:18:06

She is!

0:18:060:18:08

Thank you. How are you feeling, guys, about the challenge so far?

0:18:080:18:11

I've never been a mushroom fan,

0:18:110:18:13

but I'm slowly sort of growing into it, I think.

0:18:130:18:15

You'd better start liking them, I'll tell you.

0:18:150:18:18

I'd eat anything a Michelin-starred chef gave me.

0:18:180:18:20

Exactly. Exactly!

0:18:200:18:22

OK, and we've got our little pate in the bottom now.

0:18:220:18:25

Mix that up now. Just check the seasoning.

0:18:250:18:27

We just want to pop a little bit of olive oil in there.

0:18:290:18:33

This is called to quenelle.

0:18:330:18:34

Have you ever come across that term?

0:18:340:18:36

You have. You love it, don't you?

0:18:360:18:38

Right, so we get our pate.

0:18:380:18:42

And you've got to keep shaping until you get the right shape.

0:18:420:18:45

So I'm shaking a little bit, I don't know what you're going to be like.

0:18:460:18:49

No.

0:18:490:18:51

Right, so that last turn, there.

0:18:510:18:52

Pop it in the middle.

0:18:540:18:55

-Perfect.

-Right, so we can just garnish it

0:18:550:18:58

with a couple of those, right?

0:18:580:19:01

So you see how something so simple can be so beautiful.

0:19:010:19:04

Fabulous. Right, guys.

0:19:040:19:05

If you'd like to make your way back to your stations, we'll begin.

0:19:050:19:09

Our home cooks have just 20 minutes to show off their skills

0:19:090:19:12

and perfect Nigel's mushroom pate.

0:19:120:19:15

They must ensure the pate remains white and tastes light and fresh.

0:19:150:19:20

Not the biggest fan of mushrooms,

0:19:200:19:21

so not feeling confident in the slightest.

0:19:210:19:23

It's the knife skills that I'm worried about most of all.

0:19:250:19:30

Chopping my fingers off!

0:19:300:19:31

Yeah, I'm doing OK.

0:19:330:19:35

I'm going to be a lot slower than Nigel can do it, obviously.

0:19:350:19:40

Only two cooks can be taken through to the next round.

0:19:400:19:43

It's essential they follow Nigel's instructions to the letter.

0:19:430:19:48

I'm just working as fast as I can, really.

0:19:480:19:51

Nigel is keeping a watchful eye

0:19:510:19:53

to see who is following his recipe closest.

0:19:530:19:56

-Hi, Louise.

-Hi, Nigel.

0:19:560:19:57

-How are we doing?

-I'm just about to get these onions in the pan.

0:19:570:20:00

You're getting your shallots in there now, aren't you?

0:20:000:20:02

-Let's get this on.

-It was...

0:20:020:20:05

-No, it's gone off.

-Oh, I had the wrong one on.

0:20:050:20:08

It's all right. It's all right. It'll warm up pretty quickly.

0:20:080:20:11

-Hi, Matt.

-Hi.

0:20:110:20:12

How are you feeling? OK?

0:20:120:20:14

I'm all right. I'm just trying to make sure it's all chopped properly,

0:20:140:20:17

so I'm a little bit behind.

0:20:170:20:19

So there might be a little mad rush at the end.

0:20:190:20:21

I can hear them sizzling.

0:20:210:20:22

-No. No!

-No!

-No.

-No.

0:20:220:20:27

Anyway, they're nearly...

0:20:270:20:29

-Yeah, there we go.

-I'll let you concentrate.

0:20:290:20:31

Yeah. Cheers. OK.

0:20:310:20:32

-Hi, Brenda. You all right?

-Yes, I think I'm OK.

0:20:320:20:36

Good, good. You're doing good.

0:20:360:20:37

Yeah, you can see how the mushrooms are starting to break down now.

0:20:370:20:40

-Yeah.

-Lovely. Got yours whiter than mine!

0:20:400:20:43

THEY LAUGH

0:20:430:20:45

Cooks, you're halfway there.

0:20:480:20:50

You've got ten minutes to go.

0:20:500:20:51

They're all a little bit slower than they perhaps need to be,

0:20:530:20:56

so they're going to have a bit of a crush at the end.

0:20:560:20:59

Louise cutting the shallot the wrong way round.

0:20:590:21:01

I think Matt's taken a lot of time on his mushrooms.

0:21:010:21:04

Yeah.

0:21:040:21:05

So when it's come to his shallot, it is a little messy.

0:21:050:21:08

Very chunky. Brenda seems to be out in front there.

0:21:080:21:12

-Doesn't she?

-She does.

-She's got the mushrooms going.

0:21:120:21:14

-The other two are going to be very close.

-Yeah.

0:21:140:21:16

Yeah, still not 100% confident,

0:21:160:21:18

but everything's gone in the pan now.

0:21:180:21:21

I've just got to chop my chives up.

0:21:210:21:23

Brenda's in front,

0:21:270:21:29

but this challenge is about precision and flavour.

0:21:290:21:32

Cooks, you've got five minutes left.

0:21:320:21:34

Just five minutes to go.

0:21:340:21:35

Looks good.

0:21:430:21:45

Are you pleased with that?

0:21:450:21:46

The consistency, no, it's good.

0:21:460:21:49

Louise is using every second to ensure her pate

0:21:490:21:52

meets Nigel's high standards.

0:21:520:21:54

Try...

0:21:550:21:56

It's very wet.

0:21:580:22:00

The cooks carefully take their time,

0:22:000:22:02

quenelling the pate into the perfect shape.

0:22:020:22:04

Presentation is key.

0:22:060:22:09

Just two minutes left, cooks.

0:22:090:22:11

Two minutes to go!

0:22:110:22:14

Just...

0:22:140:22:16

-Drop it.

-There you go.

-OK.

0:22:160:22:17

That's it, just turn it. That's it.

0:22:230:22:26

-Bit heavy on the oil.

-No, it's fine.

0:22:260:22:27

It looks good.

0:22:270:22:28

Ten, nine, eight,

0:22:310:22:34

seven, six, five, four, three,

0:22:340:22:38

two, one...

0:22:380:22:40

Well done.

0:22:400:22:41

The moment of truth,

0:22:430:22:44

one of the home cooks will be leaving the competition

0:22:440:22:46

after this round.

0:22:460:22:48

Nigel will be judging their pate to help make his decision.

0:22:480:22:51

How did you all find the challenge?

0:22:510:22:53

Very difficult, but I actually learnt something.

0:22:530:22:57

I was very slow in comparison!

0:22:570:22:59

OK, well, let's start with Matt.

0:22:590:23:01

Looking at yours, you've actually got a slightly browner pate,

0:23:070:23:11

which means you've sort of fried it a little bit more than we wanted.

0:23:110:23:15

-Yeah.

-It's wetter than it should be.

0:23:150:23:18

But your flavours are very, very good.

0:23:180:23:19

I'll take that.

0:23:190:23:21

Louise...

0:23:210:23:22

You've got a perfect-looking pate, definitely the best quenelle.

0:23:270:23:31

I just get a little bit of rawness in there,

0:23:310:23:33

so that means you haven't cooked your shallots off just as much.

0:23:330:23:37

But it's still a very good effort.

0:23:370:23:39

And Brenda...

0:23:390:23:40

Yours is, again, virtually perfect from a looking point of view,

0:23:450:23:49

just slightly under-seasoned.

0:23:490:23:51

You know, with your risotto, be brave,

0:23:510:23:53

because your consistency

0:23:530:23:55

and the look of your quenelle is virtually perfect.

0:23:550:23:59

Some lovely, positive comments there.

0:23:590:24:01

-Are you happy?

-Yeah.

-Yes, thank you.

0:24:010:24:02

Good, OK. Well, if you'd like to go back to the waiting room,

0:24:020:24:05

we'll see you shortly.

0:24:050:24:07

But if you take these with you, and ask for some bread...

0:24:070:24:10

-Thank you.

-Thank you.

0:24:100:24:12

Now, Nigel has a decision to make before the Final Round,

0:24:120:24:16

and only two of the home cooks can go through.

0:24:160:24:18

Positives and negatives for all three.

0:24:180:24:21

Yeah, definitely so.

0:24:210:24:22

But you will get that when they're trying new dishes out.

0:24:220:24:25

It's frustrating that Brenda doesn't just get that seasoning now.

0:24:250:24:29

But we are where we are.

0:24:290:24:31

I'm kicking myself I didn't quite get the shallots right.

0:24:310:24:33

I had some other good comments about the seasoning and the quenelle,

0:24:330:24:36

so, hopefully, that will carry me through.

0:24:360:24:38

I would be very excited to get through.

0:24:380:24:41

To actually learn some more would be amazing.

0:24:410:24:44

To go through now would be fantastic,

0:24:440:24:45

but it's really, really close.

0:24:450:24:47

So it could be anyone's.

0:24:470:24:48

Have you got any idea of who you're going to send home?

0:24:480:24:51

I've got my clear

0:24:510:24:53

leader at the moment.

0:24:530:24:54

-Right.

-So it's between two.

0:24:540:24:57

And I think I'm pretty much there, yeah.

0:24:570:25:00

All right, well, let's go tell them.

0:25:000:25:01

Firstly, I'd like to say well done to all three of you,

0:25:040:25:06

I hope you've enjoyed yourselves.

0:25:060:25:08

Unfortunately, one of you does have to leave the competition now,

0:25:080:25:11

and Nigel has made his mind up, so, Nigel, it's over to you.

0:25:110:25:15

Each of you have done fantastic things.

0:25:150:25:17

And then, each of you made mistakes, which you would expect.

0:25:170:25:21

But in the round, what I'm looking for is somebody

0:25:210:25:23

that can actually go through with the Final in mind,

0:25:230:25:26

and you've got to have the nerves,

0:25:260:25:28

you've got to have a bit of steel about you.

0:25:280:25:30

And you've got to be able to get that edginess about the food.

0:25:300:25:33

So with all that in mind, it was a big decision.

0:25:330:25:36

But the person who's going to be leaving us now...

0:25:360:25:39

-..is Louise.

-OK.

0:25:420:25:44

-I'm sorry, Louise.

-Sorry about that, Louise.

0:25:440:25:46

Have you enjoyed yourself?

0:25:460:25:48

-Yes, thank you.

-Yeah?

0:25:480:25:50

I'm quite disappointed that I haven't gone through, obviously.

0:25:500:25:53

I've had a great day, I've learned so much.

0:25:530:25:55

Give us a hug, Louise.

0:25:550:25:56

Because I feel awful.

0:25:560:25:58

It was very close.

0:25:580:26:00

That just leaves full-time housewife Brenda...

0:26:000:26:03

Yay!

0:26:030:26:04

I'm very happy!

0:26:060:26:07

..and area manager Matt.

0:26:070:26:09

Bit nervous about the next challenge

0:26:090:26:10

because I've not got the most creative brain in the world,

0:26:100:26:13

so just knuckle down and give it my best shot, really.

0:26:130:26:16

It's now time for our third and final round.

0:26:160:26:19

Now, our home cooks have been given all the ingredients

0:26:190:26:21

to one of Nigel's signature dishes.

0:26:210:26:23

They'll have one hour to identify all the ingredients,

0:26:230:26:26

and to create a dish of their own.

0:26:260:26:29

So for you at home, here's what Nigel's chosen.

0:26:290:26:32

A sea bass fillet, shallots, potatoes, butter, red wine and port,

0:26:320:26:38

thyme and nutmeg, chicken stock, sugar, leeks and spinach.

0:26:380:26:43

Will Matt and Brenda know what all these ingredients are,

0:26:430:26:46

and be able to invent a delicious dish?

0:26:460:26:48

Nigel, any last tips for our home cooks?

0:26:500:26:52

I think just approach it with confidence, and think simple.

0:26:520:26:55

OK. Cooks, you have one hour.

0:26:550:26:58

Reveal your ingredients, because your time starts now.

0:26:580:27:01

Good luck.

0:27:010:27:03

Right.

0:27:080:27:09

This is their last chance to prove to Nigel

0:27:100:27:13

that they are the perfect partner for him in Friday's Final.

0:27:130:27:16

Matt seems to have come up with a plan,

0:27:170:27:20

but Brenda's only thought so far is to skin the fish,

0:27:200:27:24

but still not having a clue what to do or what to put with it.

0:27:240:27:27

-Brenda...

-How are we?

0:27:290:27:31

BRENDA SIGHS

0:27:310:27:33

-I'm not sure where I am.

-That's a big sigh, Brenda.

0:27:330:27:36

Firstly, have you managed to identify all the ingredients?

0:27:360:27:40

Yeah, a lot of them.

0:27:400:27:42

There's red wine there.

0:27:420:27:44

And I think this is some sort of vinegar.

0:27:440:27:48

OK. She's still looking to see if you're going to tell her!

0:27:480:27:51

And there was a fish knife there, so I took the skin off the fish.

0:27:510:27:54

-Don't tell her.

-I'm sworn to secrecy, Brenda.

0:27:540:27:58

Brenda!

0:28:000:28:02

Otherwise, it would be unfair on young Matt over there.

0:28:020:28:04

Tell us what you're planning.

0:28:040:28:06

-I don't know.

-You've got to do something with your fish.

0:28:060:28:08

-You do.

-You've got to make a sauce.

0:28:080:28:10

So think about what you're going to do, and then hit your ingredients.

0:28:100:28:13

And just enjoy it. Relax and enjoy it.

0:28:130:28:15

I can see you're doing that now.

0:28:150:28:17

Just relax. You're fine.

0:28:190:28:21

It's just a piece of fish and some veg.

0:28:210:28:23

-Yeah.

-OK?

-OK.

0:28:230:28:26

Matt, how are we doing?

0:28:260:28:27

Slowly piecing things together, I think.

0:28:280:28:31

Have you identified all the ingredients?

0:28:310:28:33

That looks like clarified butter, I'm guessing.

0:28:330:28:35

You've got butter and clarified butter.

0:28:350:28:37

There's a reason for that.

0:28:370:28:38

Do you think you'll use all the ingredients?

0:28:380:28:40

If I'm allowed to drink the port, then probably, yeah.

0:28:400:28:43

And the red wine. I'm just going to try and keep it simple, really.

0:28:430:28:47

You've made a start with your potatoes.

0:28:470:28:49

Fondant potatoes seems pretty logical.

0:28:490:28:51

I'm going to, I think, make, like, a caramelised shallot puree.

0:28:510:28:54

-OK.

-I think.

0:28:550:28:57

-Good luck.

-All right, thank you.

0:28:570:28:58

-I'll need it.

-Yeah, all the way.

0:28:580:29:00

How are you feeling about Friday?

0:29:020:29:04

Worried.

0:29:040:29:05

Thinking about it, the red wine, port...

0:29:080:29:10

It's throwing them.

0:29:100:29:12

Yeah. The worrying thing as well is that port is sweet,

0:29:120:29:16

and Brenda thought it was vinegar.

0:29:160:29:18

Matt said he's going to drink the red wine and the port.

0:29:200:29:23

And the port, yeah.

0:29:230:29:25

Brenda's taken the skin off.

0:29:250:29:26

-Why did she do that?

-Because there's a filleting knife there.

0:29:260:29:29

-So...

-Let's be hopeful.

0:29:300:29:33

-We are. Whatever.

-I'm sweating down some leeks and shallots.

0:29:330:29:38

I'm going to attempt to make a puree out of them.

0:29:380:29:41

I'm just going to pan-fry the fish, again, keep it simple.

0:29:410:29:44

Fondant potato on the side.

0:29:440:29:46

PAN SIZZLES LOUDLY

0:29:460:29:49

-Ooh!

-Oh!

0:29:490:29:51

Brenda's decided to cook her ingredients as separate elements.

0:29:560:30:00

But how will she put them together?

0:30:000:30:01

Matt's making fondant potatoes and so is Brenda.

0:30:030:30:07

You've never done a fondant potato?

0:30:070:30:09

-No.

-Why are you doing it?

-Because I just...

0:30:090:30:11

Because I saw the clarified butter and thought I'd have a go at it.

0:30:130:30:16

Well, it's good that you are trying, doing something.

0:30:160:30:19

But if you've never done it,

0:30:190:30:20

why don't you do something that you're comfortable with?

0:30:200:30:23

Are you doing it correctly?

0:30:230:30:25

-I don't know.

-Don't make me laugh.

0:30:250:30:27

THEY LAUGH

0:30:270:30:30

You're not meant to be laughing.

0:30:310:30:33

It's no joke, is it?

0:30:330:30:35

Don't let her put you off, Brenda.

0:30:400:30:42

She's putting me off.

0:30:420:30:43

-Is she putting you off?

-Hey! I was trying to help you!

0:30:430:30:46

THEY LAUGH

0:30:460:30:48

Blowing me up to the chef!

0:30:490:30:51

Oh, dear.

0:30:510:30:53

I don't know what I'm doing.

0:30:530:30:54

I'm having fun. Aye.

0:30:570:30:58

I'm having great fun.

0:30:590:31:01

Matt is quietly getting on with his puree,

0:31:040:31:07

and in a bid to get something on a plate,

0:31:070:31:10

Brenda decides to deep-fry her leeks.

0:31:100:31:12

This could be a disaster.

0:31:120:31:14

How dreadful!

0:31:210:31:24

Oh, dear, I think that's the worst thing I've ever made in my life.

0:31:240:31:27

It's all going wrong.

0:31:290:31:32

She's still trying to find her feet with this challenge,

0:31:320:31:35

and decide how to put her dish together.

0:31:350:31:37

-How are you getting on, Matt?

-Struggling.

0:31:370:31:40

You can't be as bad as what I am.

0:31:410:31:44

-How are you getting on, Brenda?

-Dreadful, thank you.

0:31:440:31:46

-How did your leeks go?

-My leeks didn't.

0:31:480:31:51

I wouldn't class this as burnt,

0:31:510:31:53

I'd sort of call it deep, luxurious brown.

0:31:530:31:55

Guys, you have ten minutes left, just ten minutes to go.

0:31:570:32:00

Matt's dish is coming together well,

0:32:010:32:03

leaving time to perfect a rich sauce.

0:32:030:32:06

Fish don't take long.

0:32:060:32:08

But will Brenda have enough time to pull

0:32:080:32:10

all the elements of her dish together?

0:32:100:32:12

She's giving it her best shot, and, slowly,

0:32:120:32:15

it looks like they are.

0:32:150:32:17

On the other station,

0:32:170:32:18

Matt is in full control

0:32:180:32:20

and is calmly making the most of every ingredient.

0:32:200:32:24

Finished the sauce.

0:32:240:32:25

Potatoes are looking OK.

0:32:250:32:28

Spinach is about there.

0:32:280:32:30

Are you happy?

0:32:300:32:32

I don't know, you've not tasted it yet.

0:32:320:32:35

Miraculously, having started with no original plan,

0:32:350:32:38

Brenda's knocked up a great-looking plate of food way ahead of time.

0:32:380:32:42

Two minutes left, two minutes to go.

0:32:450:32:48

There's a plate of food in front of me.

0:32:520:32:55

Matt appears to be keeping his cool,

0:32:550:32:57

using every second to perfect his dish.

0:32:570:32:59

One minute left.

0:33:010:33:04

-Keeping calm.

-He is, very calm.

0:33:040:33:06

Quick, get the sauce in the jug.

0:33:110:33:13

Five, four, three, two, one.

0:33:150:33:20

That's it. Stop cooking. Well done, both of you.

0:33:200:33:23

-Well done, you two.

-Brilliant, so good.

0:33:230:33:25

It's time to taste.

0:33:250:33:28

First up, it's Brenda.

0:33:280:33:30

Incredibly, she's managed to pull off pan-fried sea bass,

0:33:300:33:33

fondant potatoes with a side of wilted spinach and a red wine sauce,

0:33:330:33:38

topped with deep-fried leeks.

0:33:380:33:40

-Hi, Brenda.

-Hi.

0:33:400:33:41

-How are you?

-Fine.

0:33:410:33:43

Glad that's over?

0:33:430:33:44

Very much so.

0:33:440:33:46

You look relieved.

0:33:460:33:48

I'm very relieved.

0:33:480:33:49

You'll sleep tonight.

0:33:490:33:51

I will.

0:33:510:33:53

-Right, well, come on, let's taste.

-Yes, come on.

0:33:530:33:55

Let's have a taste.

0:33:550:33:56

Gosh, it looks beautifully cooked.

0:33:580:34:01

Melting.

0:34:030:34:04

-That's very good.

-That is very good.

0:34:090:34:12

The fish is

0:34:120:34:14

absolutely perfectly cooked.

0:34:140:34:16

Your seasoning

0:34:160:34:18

is so good.

0:34:180:34:20

I've learned something.

0:34:220:34:24

And the flavour is lovely.

0:34:240:34:25

Halfway through, I was thinking, "Where are we going with this?"

0:34:250:34:28

And then you've just produced

0:34:280:34:30

what would be fit to serve in any restaurant.

0:34:300:34:32

-Really good.

-Oh, that's very sweet.

0:34:320:34:34

-Really tasty.

-Really tasty.

0:34:340:34:36

I can't believe it!

0:34:360:34:38

From Nigel!

0:34:390:34:41

I'm in shock.

0:34:420:34:44

That was SO good.

0:34:450:34:47

-It was.

-And it's one of the best dishes I've tasted off anybody.

0:34:470:34:52

From a contestant point of view, just so good.

0:34:520:34:54

-Really good.

-I could serve that in the restaurant,

0:34:550:34:59

and people would love it.

0:34:590:35:00

-Wow.

-I'm not sure if I've done enough.

0:35:000:35:02

I hope I have.

0:35:020:35:04

Next into the tasting room, it's Matt.

0:35:050:35:08

He's made pan-fried sea bass with wilted spinach,

0:35:080:35:11

fondant potatoes and a red wine, shallot and leek sauce.

0:35:110:35:15

-Hi, Matt.

-Hiya.

-Pleased that's finished?

0:35:160:35:20

Over the moon, yeah. Been a long day.

0:35:200:35:22

You were a cool hand, there,

0:35:220:35:24

cos the last ten seconds, you finished your dish.

0:35:240:35:27

Yeah, didn't feel so cool.

0:35:270:35:30

-You looked cool.

-Yeah, he looked cool.

0:35:300:35:32

-Shall we have a try?

-Yes, let's.

0:35:320:35:34

OK, need to put a bit of...

0:35:340:35:35

..sauce on there.

0:35:370:35:39

Gosh, Matt.

0:35:560:35:57

That's very good, as well.

0:35:580:36:01

-Really?

-The cooking of fish is a particularly difficult skill,

0:36:010:36:04

and you've got yours absolutely bob-on.

0:36:040:36:07

-Really? Wow.

-The spinach is really nicely seasoned.

0:36:070:36:10

-Fondant?

-Lovely.

0:36:100:36:12

Beautiful, lovely favour, buttery flavour, nicely seasoned.

0:36:120:36:15

Your sauce works incredibly well with it.

0:36:150:36:18

Perhaps a little bit too thick.

0:36:180:36:20

-Could just be a little bit...

-Yeah, reduced it a bit too much.

0:36:200:36:22

But I'm nit-picking there.

0:36:220:36:24

The dish eats great.

0:36:240:36:26

I think still a little bit shocked

0:36:270:36:28

that I managed to turn it out

0:36:280:36:29

and get nice things said about it, really.

0:36:290:36:32

To be picked by Nigel to go into Friday

0:36:320:36:34

and team up with him would be absolutely brilliant.

0:36:340:36:37

Another great dish.

0:36:370:36:38

-Very much.

-What are you going to do?

0:36:380:36:41

-Your fish is beautiful.

-Thank you very much.

0:36:410:36:45

Matt's seasoning has been consistently good, right throughout.

0:36:450:36:48

Brenda's has dramatically improved.

0:36:480:36:50

That last dish was so on point. Yeah. Problems.

0:36:500:36:54

Have you got an idea of who you might pick, though?

0:36:540:36:56

No!

0:36:560:36:58

Well, don't worry, because you've got a little bit more time.

0:36:580:37:01

We're going to see what you do with those ingredients.

0:37:010:37:03

-OK.

-Thank you. Let's go.

0:37:030:37:05

So, Nigel, put them out of their misery.

0:37:050:37:07

What do you make with these ingredients?

0:37:070:37:09

Well, I call this dish simply sea bass Shiraz.

0:37:090:37:12

OK? It's a sea bass dish with a Shiraz sauce.

0:37:120:37:15

-Shall we crack on?

-Let's crack on.

0:37:170:37:19

First thing I need to do is, I need to pop my shallots into the oven.

0:37:190:37:22

We're going to roast them in the skins,

0:37:220:37:24

which is something that I do quite a lot.

0:37:240:37:26

Get those in first thing, because they take a good half an hour.

0:37:280:37:32

And then get the potatoes.

0:37:320:37:33

Put a little bit of salt in there, and then pop those on.

0:37:350:37:38

The red wine and the port threw you both, didn't it?

0:37:380:37:41

Yeah. Definitely.

0:37:410:37:43

Is that because you saw fish and then the red wine?

0:37:430:37:45

You don't often associate red wine with fish, do you?

0:37:450:37:47

Cut through our shallot.

0:37:470:37:50

And again, trying to...

0:37:510:37:53

..get it nice and fine.

0:37:550:37:56

Just checking,

0:37:580:38:00

just checking.

0:38:000:38:02

Put our port...

0:38:020:38:03

..and our red wine. Full, to start off with.

0:38:050:38:08

We want to reduce that down almost till it's completely reduced.

0:38:080:38:12

The next job is leeks.

0:38:120:38:13

Just cut the top off. The bottom.

0:38:140:38:16

Go down and take that first layer off.

0:38:180:38:22

Do you serve this in your restaurant, this dish?

0:38:220:38:24

This dish has been on the menu, on and off, the last 20 years, yeah.

0:38:240:38:28

-Oh, wow.

-Wow.

0:38:280:38:31

It happens to be my wife's favourite fish dish.

0:38:310:38:33

When we got married, we had this dish to start.

0:38:330:38:36

-Oh, lovely.

-Oh, we're getting romantic now!

-What a lovely story.

0:38:360:38:41

Gosh. So, we're going to pop the...

0:38:410:38:43

..leeks in there.

0:38:440:38:45

Just sweat it for a couple of minutes.

0:38:470:38:49

So, our home cooks didn't have any milk out, did they?

0:38:520:38:55

No, they didn't. Chef's prerogative.

0:38:550:38:57

A little bit of milk, there.

0:38:570:38:59

So I'm going to ask you just to give that a good beating, there.

0:38:590:39:02

Take the piece of fish, and just, with a sharp knife...

0:39:020:39:06

And why do you score it?

0:39:060:39:07

So that when you cook it, it doesn't rise up.

0:39:070:39:11

It allows the cooking of the fish to be more even.

0:39:110:39:16

-A bit more?

-A bit of oomph. A bit of oomph!

0:39:160:39:18

-That's it.

-My arm's aching.

0:39:180:39:20

Mix the leeks.

0:39:220:39:24

In.

0:39:240:39:26

So, we've got our champ now, haven't we?

0:39:260:39:29

I will need to just check the shallots now,

0:39:290:39:31

cos they should be ready.

0:39:310:39:33

And you did your spinach bob-on, absolutely.

0:39:340:39:38

They both used the nutmeg, didn't you?

0:39:380:39:39

-They did.

-Yeah.

0:39:390:39:40

OK, often, I'd just hold the fish down, like that.

0:39:430:39:47

Right, I've got my shallots now.

0:39:480:39:51

Just nip the end off, just warm the sauce through,

0:39:510:39:54

and then I need to start thinking about serving this dish.

0:39:540:39:57

Let's get the fish now.

0:39:590:40:01

Shall we have a look at it again?

0:40:010:40:03

You can just see the difference, now.

0:40:030:40:05

Get the shallot. I can sauce up, before I put the fish on.

0:40:080:40:13

Why are you putting the sauce on before?

0:40:130:40:15

Because you have to sauce around the fish, otherwise.

0:40:150:40:20

That's simply more difficult.

0:40:200:40:22

Then we're going to pop it onto there

0:40:260:40:29

and I just want to pop that little bit of fresh thyme there.

0:40:290:40:33

And there is your sea bass Shiraz.

0:40:330:40:35

Wow.

0:40:350:40:38

-So, there you go.

-There you go, guys.

0:40:380:40:40

Have a taste.

0:40:420:40:43

-What do you think, guys?

-Yeah, that's really good.

0:40:470:40:49

-Delicious?

-Unbelievable.

0:40:490:40:51

And your champ's lovely.

0:40:510:40:53

That's made my day, Brenda.

0:40:540:40:57

Absolutely wonderful, Nigel.

0:40:570:40:58

Thank you so much.

0:40:580:40:59

But it is now the moment of truth.

0:40:590:41:01

Who are you going to pick to be your partner in the Friday Final?

0:41:010:41:04

Before you tell us, let's have a quick recap

0:41:040:41:06

of what our cooks made earlier.

0:41:060:41:08

In the First Round, Brenda's smoked haddock risotto was under-seasoned.

0:41:100:41:13

Brenda's pate was well executed.

0:41:150:41:17

However, seasoning was lacking again.

0:41:170:41:21

In the Final Round, Brenda was well out of her comfort zone,

0:41:210:41:24

but, surprisingly, impressed Nigel with her sea bass.

0:41:240:41:27

I'd be very excited to get through to Friday.

0:41:270:41:30

Matt blew Nigel away with his venison and chocolate sauce

0:41:310:41:34

in the First Round.

0:41:340:41:35

Matt's pate in the Second Round was a little sloppy and overcooked.

0:41:370:41:41

But will Matt's pan-fried sea bass

0:41:410:41:42

be enough to win a place in Friday's Final?

0:41:420:41:46

We'll have to wait and see.

0:41:460:41:47

I think it's fairly level.

0:41:470:41:49

Firstly, congratulations to you both.

0:41:490:41:51

It's been an absolutely brilliant day.

0:41:510:41:54

But, sadly, only one of you can be Nigel's partner

0:41:540:41:57

in this week's Friday Final,

0:41:570:41:59

and he has made his mind up.

0:41:590:42:00

I think, genuinely,

0:42:000:42:02

it's been one of the hardest decisions I've ever made.

0:42:020:42:04

I made my decision thinking about what you cooked,

0:42:040:42:07

and what you're going to have to cook on Friday.

0:42:070:42:10

So, the winner is...

0:42:100:42:11

..Matt.

0:42:150:42:17

Well done, Matt.

0:42:170:42:20

I feel amazing.

0:42:200:42:21

Unbelievable. Never expected it at all.

0:42:210:42:23

I've had a wonderful day.

0:42:230:42:25

I've learned how to chop without chopping my fingers off.

0:42:250:42:28

-So much.

-Well done to both of you.

0:42:300:42:32

Any last tips for Matt?

0:42:320:42:34

Believe in yourself,

0:42:340:42:36

have that confidence to go forward,

0:42:360:42:37

and you'll do really, really well on Friday.

0:42:370:42:40

The game plan for Friday is just to go out there,

0:42:400:42:43

smash it and enjoy ourselves.

0:42:430:42:45

Really looking forward to Friday now, getting to team up with Nigel.

0:42:450:42:47

I hope we can work together and win the competition.

0:42:470:42:50

Tomorrow, on Yes Chef...

0:42:500:42:52

..three more home cooks go all out to impress top chef Amandine Chaignot.

0:42:530:42:57

This food is very posh.

0:42:570:43:00

It's the chance for them to work alongside the best in the business.

0:43:000:43:03

This is my idea of perfection.

0:43:030:43:06

But only one can become their partner in the Friday Final.

0:43:060:43:09

Michelin-starred chef Nigel Haworth has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to make the perfect mushroom pate. Nigel will be judged by triple Michelin-starred chef Pierre Koffmann in the final, so his professional pride is at stake. But which home cook will he choose?


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