0:00:02 > 0:00:04This week, four top starred chefs selected their perfect partners
0:00:04 > 0:00:06from some exceptional home cooks.
0:00:06 > 0:00:10Today, those four teams compete, but only one can win.
0:00:10 > 0:00:13- Get in there!- For the home cooks, it is a chance to prove themselves
0:00:13 > 0:00:17- to their mentors. - He's dropped the pastry, look.
0:00:17 > 0:00:19For the professionals, their reputations are on the line.
0:00:19 > 0:00:21Whip the cream!
0:00:21 > 0:00:23Whip it!
0:00:23 > 0:00:25As they will ultimately be judged
0:00:25 > 0:00:27by triple Michelin-starred chef Pierre Koffman.
0:00:27 > 0:00:29I know all the chef are top chef,
0:00:29 > 0:00:33and I am sure they want to impress me with their protege.
0:00:33 > 0:00:35Four chefs, four home cooks,
0:00:35 > 0:00:37but only one team can win.
0:00:37 > 0:00:41He must be so frustrated, going, "What is she doing?"
0:00:41 > 0:00:42This is Yes, Chef.
0:00:43 > 0:00:45Hello and welcome to Yes, Chef,
0:00:45 > 0:00:50it's the Friday Final and we've got four fantastic teams ready to start.
0:00:50 > 0:00:51So let's meet them.
0:00:51 > 0:00:54On Monday, Galton Blackiston picked
0:00:54 > 0:00:57beauty clinic owner Jason Cowley as his partner.
0:00:57 > 0:01:00I'm feeling really relaxed about the final.
0:01:00 > 0:01:02Are you?
0:01:02 > 0:01:04I'm not.
0:01:04 > 0:01:08Frances Atkins teamed up with radio presenter Simon Alexander
0:01:08 > 0:01:09on Tuesday.
0:01:09 > 0:01:13Simon's great, and I know he's going to do a good job.
0:01:13 > 0:01:14Watch out, the red team are here.
0:01:14 > 0:01:16Yeah.
0:01:16 > 0:01:20On Wednesday, Rupert Rowley chose social media manager Jonathan Foan
0:01:20 > 0:01:21as his team-mate.
0:01:21 > 0:01:24There was a couple of things I could have done better in the
0:01:24 > 0:01:27heat that I kind of want to make up for and prove to Rupert that he made
0:01:27 > 0:01:29the right decision.
0:01:29 > 0:01:32Yesterday, Theo Randall picked business consultant Elisa Bowman
0:01:32 > 0:01:34to be his partner for today's final.
0:01:34 > 0:01:37Elisa has proved that she can cook really, really well.
0:01:37 > 0:01:39So, I think just carry on what you've been doing.
0:01:39 > 0:01:43Our teams are ready to go so all we need now is our Yes, Chef judge.
0:01:43 > 0:01:47Of course it's the legendary Pierre Koffman.
0:01:47 > 0:01:50Pierre Koffman has been at the heart of high-end cuisine
0:01:50 > 0:01:52for an incredible 50 years.
0:01:54 > 0:01:57His proteges, who include Gordon Ramsay,
0:01:57 > 0:02:01Marco Pierre White and Tom Kitchin, have amassed more than 20 Michelin
0:02:01 > 0:02:02stars between them.
0:02:02 > 0:02:05To be a top chef, first you've got to be passionate.
0:02:05 > 0:02:07You've got to be prepared to work very hard.
0:02:07 > 0:02:10And you've got to cook what you enjoy to eat.
0:02:12 > 0:02:16He is one of only a handful of chefs in the UK to have been awarded three
0:02:16 > 0:02:21Michelin stars, an accolade he held up for a ground-breaking 15 years.
0:02:21 > 0:02:23Il va vous battre!
0:02:23 > 0:02:25He's going faster than you.
0:02:25 > 0:02:27With such a wealth of respect and experience,
0:02:27 > 0:02:30Pierre's expertise is second to none.
0:02:30 > 0:02:32- One turbot, one cod, one steak. - Oui, chef!
0:02:33 > 0:02:35- Welcome, Pierre.- Thank you.
0:02:35 > 0:02:39Now, what will you be looking for from our finalists today?
0:02:39 > 0:02:42Today, I'm looking first for a beautiful plate
0:02:42 > 0:02:44because we eat first with our eyes.
0:02:44 > 0:02:48But most important, I want food that tastes beautiful.
0:02:48 > 0:02:50Well, let's get started, round one.
0:02:50 > 0:02:52Now, our home cooks will recreate
0:02:52 > 0:02:55one of their professional chefs' signature dishes.
0:02:55 > 0:02:57Earlier on, they all had a masterclass
0:02:57 > 0:02:59in how to cook it to perfection.
0:02:59 > 0:03:00Here's how they got on.
0:03:00 > 0:03:02Get your notepad ready, let's go.
0:03:02 > 0:03:04The home cooks had just one hour to complete their masterclass
0:03:04 > 0:03:08and learn how to recreate their professional chefs' signature dish.
0:03:08 > 0:03:09It's quite messy.
0:03:09 > 0:03:13Yeah, instead of writing notes, just watch.
0:03:13 > 0:03:16For the blue team, home cook Elisa is recreating Theo's dish of
0:03:16 > 0:03:20monkfish crowned with prosciutto and capers on a bed of artichokes
0:03:20 > 0:03:23and sauteed potatoes.
0:03:23 > 0:03:27Elisa will have to fillet this meaty fish herself and ensure it's cooked
0:03:27 > 0:03:29perfectly.
0:03:29 > 0:03:30Imagine cooking a steak, the same thing -
0:03:30 > 0:03:33if you don't get a bit of colour on it, it won't taste so nice.
0:03:33 > 0:03:35- Yeah.- OK, so that's the right amount of colour.
0:03:36 > 0:03:40On the yellow team, home cook Jason is making Galton's dish of turbot
0:03:40 > 0:03:43on a bed of leek, chanterelle mushrooms
0:03:43 > 0:03:47and bacon lardons topped with a champagne sauce.
0:03:47 > 0:03:48Plenty of champagne in there.
0:03:48 > 0:03:52- It's lovely.- Jason's key task in this dish is something very close to
0:03:52 > 0:03:56- Pierre's heart.- You either make or break your dish by the strength or
0:03:56 > 0:03:58weakness of your sauce.
0:03:58 > 0:03:59- OK.- For the greens,
0:03:59 > 0:04:03home cook Jonathan is attempting to recreate Rupert's dish of pan-seared
0:04:03 > 0:04:08cod with a potato puree, fresh greens and a caper and butter sauce.
0:04:08 > 0:04:11It's not just a case of just putting them on and boiling them,
0:04:11 > 0:04:13it's checking them and how they cook, that's the key.
0:04:13 > 0:04:15As it is a simple dish,
0:04:15 > 0:04:19Jonathan will have to cook it spot on to impress Pierre.
0:04:19 > 0:04:20You know when you open a tin of gloss paint
0:04:20 > 0:04:22and it's got that magical shine?
0:04:22 > 0:04:24- Yeah.- That's what you're looking for.
0:04:24 > 0:04:26And finally, it's the reds.
0:04:26 > 0:04:29Simon's making Frances's dish of roasted guinea fowl
0:04:29 > 0:04:31with Roquefort and rhubarb,
0:04:31 > 0:04:34garnished with baby beetroot and crispy skin.
0:04:34 > 0:04:36Taste the sauce, taste, taste, taste all the time.
0:04:36 > 0:04:41- Taste.- The key stages for Simon are keeping the guinea fowl moist whilst
0:04:41 > 0:04:43making sure the skin has a real bite.
0:04:43 > 0:04:46We haven't spent too much time poncing around,
0:04:46 > 0:04:47that will taste good.
0:04:47 > 0:04:49Smell it. Yeah?
0:04:49 > 0:04:51- This is going to win us today.- OK.
0:04:52 > 0:04:54I think you can achieve that, Jason.
0:04:54 > 0:04:57- I'm sure I can.- I know I can do it.
0:04:57 > 0:04:59Yeah, I know I can do it.
0:04:59 > 0:05:01Looks like it's going to be tough.
0:05:01 > 0:05:05Now, home cooks, you have one hour to recreate your professional chef's
0:05:05 > 0:05:07masterpiece. Chefs,
0:05:07 > 0:05:09you will be watching their every move from our greenroom.
0:05:09 > 0:05:11And remember, you do have a lifeline.
0:05:11 > 0:05:14If you see your partner struggling, you can run in and save the day,
0:05:14 > 0:05:16but for two minutes only.
0:05:16 > 0:05:18Other than that, they are on their own.
0:05:18 > 0:05:20Right, are you ready to get started?
0:05:20 > 0:05:23Chefs, can you please leave the kitchen?
0:05:23 > 0:05:25- Out you get.- Best of luck. - Good luck.- Thanks very much.
0:05:25 > 0:05:27See you in a bit.
0:05:29 > 0:05:31Get comfy.
0:05:31 > 0:05:33Cooks, you've got one hour.
0:05:33 > 0:05:36Good luck. Because your time starts now.
0:05:38 > 0:05:42So, our cooks are trying their very best to recreate their professional
0:05:42 > 0:05:43chefs' dishes.
0:05:45 > 0:05:48I think Rupert's main thing was staying calm and making sure
0:05:48 > 0:05:50I'm taking my time and doing everything properly.
0:05:50 > 0:05:53Backstage, the chefs will watch their home cooks' progress
0:05:53 > 0:05:56to check they are on track.
0:05:56 > 0:05:58A little nervous about cooking for Pierre today.
0:05:58 > 0:06:00But with the instruction I've had,
0:06:00 > 0:06:01I'm feeling also a little bit confident.
0:06:01 > 0:06:03Over at the red station,
0:06:03 > 0:06:06Simon has not fully got to grips with preparing his ballotine -
0:06:06 > 0:06:08that's a stuffed sausage to me and you.
0:06:08 > 0:06:11The dish is quite complicated, just cos there's a lot of processes,
0:06:11 > 0:06:13and this is the one I'm most nervous about.
0:06:13 > 0:06:16It's making sure this is nice and tight.
0:06:16 > 0:06:17Simon thinks he's nailed it.
0:06:17 > 0:06:20But does Frances share his confidence?
0:06:20 > 0:06:23He knows that should be tight.
0:06:23 > 0:06:26- That doesn't look tight. - Just tighten it.
0:06:26 > 0:06:29This looks just about like she did it, so I'm pretty confident with
0:06:29 > 0:06:31- that.- Go and see him.
0:06:31 > 0:06:34No, because I don't know what else he's going to do yet.
0:06:34 > 0:06:36I'll just say my prayers.
0:06:37 > 0:06:39Oh.
0:06:39 > 0:06:42Elisa starts her dish by prepping the veg.
0:06:43 > 0:06:44The artichoke's one of the key stages.
0:06:44 > 0:06:47I don't think I'll be able to make it taste as good as Theo's,
0:06:47 > 0:06:49but I'm sure it'll be a close second.
0:06:51 > 0:06:53With ten minutes gone, the round is well underway,
0:06:53 > 0:06:58and Jonathan's stressing Rupert out with the simplest of tasks.
0:06:58 > 0:07:00Those potatoes don't look to me like they're cooking.
0:07:00 > 0:07:02Oh, my gosh.
0:07:02 > 0:07:05Surely he knows how to cook a potato, Rupert.
0:07:05 > 0:07:07That pan of water has not moved.
0:07:09 > 0:07:11So the chefs take a closer peek.
0:07:11 > 0:07:13- Can you see the numbers? - Yeah, that's on one.
0:07:13 > 0:07:16- SHE GASPS - Is that one? - You've got good eyesight.
0:07:16 > 0:07:18Oh, my gosh, Theo!
0:07:18 > 0:07:19Hi, Jonathan.
0:07:19 > 0:07:21- Hiya.- Hello.- Is this front pan meant to be boiling?
0:07:21 > 0:07:24- No?- She's just saved you.- Thank you, Sheree!- She's just said...
0:07:24 > 0:07:26- Yeah.- I think, don't confuse him.
0:07:26 > 0:07:27Good old Sheree.
0:07:27 > 0:07:30I wish she'd told him to do his sausage tighter.
0:07:32 > 0:07:35That's quite a difficult thing to say, you know, subtly.
0:07:35 > 0:07:36- Hi, Elisa.- Hi.
0:07:36 > 0:07:39- Hello. Como esta?- Muy bien, gracias.
0:07:39 > 0:07:40What's going on here?!
0:07:41 > 0:07:43OK, so, how are you?
0:07:43 > 0:07:45I've got my potatoes on, I've got my artichoke on,
0:07:45 > 0:07:48and I'm just ready to fillet my monkfish now.
0:07:48 > 0:07:50Have you filleted one of these before?
0:07:50 > 0:07:51- No.- Oh!
0:07:51 > 0:07:53- Good luck.- Thank you.
0:07:53 > 0:07:54Over at the yellow station,
0:07:54 > 0:07:57Jason's bacon prep has caught the eye of the chefs.
0:07:59 > 0:08:02He's got a knife nice action, doesn't he?
0:08:02 > 0:08:05- Yes! Very confident.- Look, look. - There's only one downside.
0:08:05 > 0:08:08Is that he's very full of himself.
0:08:08 > 0:08:10But they've spoken too soon.
0:08:10 > 0:08:11Ouch.
0:08:12 > 0:08:13Can I get a plaster?
0:08:13 > 0:08:14It's OK, it's just a nick.
0:08:14 > 0:08:17Have you got a plaster? I'll put it on him.
0:08:17 > 0:08:21- Small nick.- I knew somebody would cut themselves,
0:08:21 > 0:08:22and it had to be Jason!
0:08:22 > 0:08:25Ever the trouper, Jason carries on.
0:08:25 > 0:08:28- Oh!- Oh, it's good, just put it on.
0:08:28 > 0:08:30- You've taken your nail off. - A little.
0:08:34 > 0:08:35- Hi, Simon.- Hello.
0:08:35 > 0:08:37- Hello.- How are you getting on?
0:08:37 > 0:08:41Yeah, not too bad. Just putting some skin to crisp up in the oven.
0:08:41 > 0:08:43I've got my sausage on a rolling boil at the moment, which I'm really
0:08:43 > 0:08:46pleased with. Then got lots of lovely vegetables
0:08:46 > 0:08:48I've got to prepare, make sure they're nice and neat.
0:08:48 > 0:08:50- You've got a lot going on. - A lot to do, but I'm excited.
0:08:50 > 0:08:52- You're smiling, it's good.- Yeah.
0:08:52 > 0:08:55- Good luck.- Thanks very much. - Bon courage.- Cheers.
0:08:55 > 0:08:56Hi, Jason.
0:08:56 > 0:08:58- Hello.- How are we?
0:08:58 > 0:08:59- We're good. - I see you've got your notes.
0:08:59 > 0:09:02I'm not using them at the moment, that's a bit disconcerting.
0:09:02 > 0:09:05- Oh, that's good. - I haven't gone for them as yet.
0:09:05 > 0:09:07- Feeling confident?- Feeling safe.
0:09:07 > 0:09:09Keep your eyes on your fingers.
0:09:09 > 0:09:11- We need all of these, don't we? - Yes, you do.- OK.
0:09:11 > 0:09:12- Good luck.- Thank you.
0:09:14 > 0:09:17Elisa is feeling out of her depth as she tackles the main event.
0:09:19 > 0:09:21I really hate filleting fish.
0:09:21 > 0:09:23I hate it, hate it, hate it, hate it.
0:09:23 > 0:09:26Is he going? Oh, I thought you were going.
0:09:26 > 0:09:30No, no, no, no. Well, I might do, cos that's a key part of the dish.
0:09:32 > 0:09:36Meanwhile, Simon's sausage is the talk of backstage.
0:09:36 > 0:09:37Here comes the sausage!
0:09:41 > 0:09:43Is that in the clingfilm now or what?
0:09:43 > 0:09:45I don't know, I don't know where the clingfilm's gone.
0:09:45 > 0:09:47Where did the clingfilm... It's in the pan!
0:09:47 > 0:09:48Oh, nice. It all came out.
0:09:48 > 0:09:51- It's come out!- The clingfilm, he forgot to tie one end.
0:09:51 > 0:09:53No, he did not!
0:09:53 > 0:09:55Where's he gone with it?
0:09:55 > 0:09:57What's he putting it in the oven for?
0:09:57 > 0:09:58Get in there!
0:09:58 > 0:10:00Not yet. Not yet.
0:10:00 > 0:10:02Whilst all eyes are on the reds,
0:10:02 > 0:10:04the greens are not faring any better.
0:10:04 > 0:10:07Now your potatoes... I don't think those potatoes are cooked.
0:10:07 > 0:10:09They're not cooked.
0:10:09 > 0:10:12They don't looked cooked, do they? They don't look cooked.
0:10:12 > 0:10:13I'm going in, excuse me.
0:10:13 > 0:10:14I'm going in.
0:10:14 > 0:10:16She's seen enough.
0:10:16 > 0:10:17At the halfway mark,
0:10:17 > 0:10:20Frances is the first to use her lifeline and save Simon
0:10:20 > 0:10:22and the sausage.
0:10:22 > 0:10:24But why has it gone back in the oven like this?
0:10:24 > 0:10:26- To dry it out?- Yeah, I was trying... - Naughty boy.- No?
0:10:26 > 0:10:29No, no, no. Right.
0:10:29 > 0:10:32- She's not messing, is she? - Bit of this in, OK?
0:10:32 > 0:10:34- Yeah.- Now pop it in the oven.
0:10:34 > 0:10:37- OK, perfect.- And it's not just the sausage that Simon's annihilated.
0:10:37 > 0:10:39Is this rhubarb overcooked?
0:10:39 > 0:10:41Look, you've made it hairy.
0:10:41 > 0:10:42Right, fish it out.
0:10:42 > 0:10:44- No problem.- I nearly died when I saw that rhubarb.
0:10:44 > 0:10:47- Time's up! Frances, out you go. - I'm going.
0:10:49 > 0:10:50Did you tell him off?
0:10:51 > 0:10:54Let's start with Simon and Frances, they are doing guinea fowl.
0:10:54 > 0:10:58He make already a few little mistake, don't tie the leg,
0:10:58 > 0:11:01what we call the ballotine, enough,
0:11:01 > 0:11:03so I hope there's not too much water going into it.
0:11:03 > 0:11:06The fillet of the bird needs to be perfectly cooked cos I know
0:11:06 > 0:11:09that Pierre will pick us up for little bits of detail like that.
0:11:09 > 0:11:12So let's talk about Jonathan and Rupert, they are doing cod.
0:11:12 > 0:11:15I know Rupert was concerned about the potatoes not boiling,
0:11:15 > 0:11:17- but you think it's fine?- It's fine.
0:11:17 > 0:11:20They need to have just a gentle bubble coming up, and it's OK.
0:11:20 > 0:11:24If you over boil it, they break down and the water goes inside the potato
0:11:24 > 0:11:26and you finish with a bad mash.
0:11:28 > 0:11:30So let's move on to Jason and Galton,
0:11:30 > 0:11:32they are doing turbot with a champagne sauce.
0:11:32 > 0:11:35I haven't cooked with turbot, no. But I'm very comfortable with it.
0:11:35 > 0:11:39Jason, I think, is very, very, very, very confident. You know?
0:11:39 > 0:11:41So we will see the end result.
0:11:41 > 0:11:44And finally, Elisa and Theo.
0:11:44 > 0:11:45She's doing well, yes.
0:11:45 > 0:11:47Maybe a bit panicking.
0:11:47 > 0:11:49- Do you think?- A tiny little bit.
0:11:49 > 0:11:51The artichokes are a bit...
0:11:51 > 0:11:55I think I may have burnt them on one side, but we'll see.
0:11:55 > 0:11:57It's fighting with this fish...
0:11:57 > 0:11:59After their earlier brush with disaster,
0:11:59 > 0:12:02the red team's luck is going from bad to worse.
0:12:02 > 0:12:04Out they go!
0:12:07 > 0:12:09What are you doing, man?
0:12:09 > 0:12:12Oh, God, why has he done that?
0:12:12 > 0:12:16- What's he done?- Well, he's piled it in the pan and took it out.
0:12:16 > 0:12:19And it's not just the reds who are in dire straits.
0:12:19 > 0:12:23All is not well with the crowning glory of Galton's dish.
0:12:23 > 0:12:26That sauce is getting quite thick and gloopy, Galton.
0:12:26 > 0:12:29I think you'll get some colour when you scrape the edges off that pan as
0:12:29 > 0:12:34- well.- He can't have that sauce looking like that. You idiot!
0:12:34 > 0:12:37Jason's sauce is evaporating into thin air.
0:12:37 > 0:12:40So an unimpressed Galton uses his lifeline to save what's left.
0:12:40 > 0:12:43Right, Galton, you've got two minutes.
0:12:43 > 0:12:46- Two minutes.- What have you seen? - I've seen just this.
0:12:46 > 0:12:48OK.
0:12:48 > 0:12:50Right, take it off the heat.
0:12:52 > 0:12:54Is there any more juices in the pan?
0:12:55 > 0:12:58- Technically, it's a good flavour. - It's a beautiful flavour.
0:12:59 > 0:13:00Every bit of it you can.
0:13:01 > 0:13:04I was on that, I don't know why you're panicking.
0:13:04 > 0:13:06Oh!
0:13:07 > 0:13:09Or then again...
0:13:09 > 0:13:11You saved my bacon.
0:13:11 > 0:13:15- Right, time's up, out you go, Galton.- Four more minutes. Bye.
0:13:17 > 0:13:19Oh, those potatoes are breaking up, OK, I'm going in.
0:13:19 > 0:13:22- He's going in!- I'm going in. - He's going in, look.
0:13:22 > 0:13:25So Theo legs it in to save the potatoes and the monkfish.
0:13:25 > 0:13:27The monkfish looks brilliant.
0:13:27 > 0:13:29OK, I'm just going to...
0:13:29 > 0:13:31- No, you're doing fantastic. Let's just get the...- I'm panicking a bit.
0:13:31 > 0:13:34- Don't worry, don't worry. - Thank you.
0:13:35 > 0:13:36And Theo's not the only one.
0:13:36 > 0:13:39That's not even boiling. Right, I'm going in.
0:13:39 > 0:13:42- Oh, he's going!- Rupert uses his lifeline to crank up the heat.
0:13:42 > 0:13:44- Two minutes.- Get that on, boiling.
0:13:44 > 0:13:46It wants to be on full whack, yeah? You've only got it on six.
0:13:46 > 0:13:49- On full.- When that's got the colour on it, turn it over.
0:13:49 > 0:13:52- Yes.- And put all these nice big bits of potato in.
0:13:52 > 0:13:55- OK.- And it's all about the fish and spuds for the green team, too.
0:13:57 > 0:13:59That's the colour of your butter for your sauce.
0:13:59 > 0:14:02Don't forget, all this juice goes in your sauce.
0:14:02 > 0:14:04Put the artichokes in. Don't forget the capers,
0:14:04 > 0:14:05you've got the garlic and the parsley done.
0:14:05 > 0:14:07- And then prosciutto on top. - Time is up, Theo.
0:14:07 > 0:14:11- Yes, just turn that off.- Out you go. - Turn it over in about a minute...
0:14:11 > 0:14:13- Come on, Theo.- Turn it so it's got a bit of colour...
0:14:13 > 0:14:15So just keep working that in,
0:14:15 > 0:14:17and then you need a touch more milk in that.
0:14:17 > 0:14:18- Yeah?- Time's up.
0:14:19 > 0:14:21- OK.- In with your samphire now, yeah?
0:14:21 > 0:14:2230 seconds, then take it out.
0:14:24 > 0:14:27That was the one thing I forgot, so he saved me.
0:14:27 > 0:14:29- Good.- Super Rupert.
0:14:30 > 0:14:32With only ten minutes to go,
0:14:32 > 0:14:34all four chefs have now used their lifelines.
0:14:34 > 0:14:36We are all knackered now because we can't go in.
0:14:36 > 0:14:40- We can't go in.- On the red team, Simon's strengths are his sauces,
0:14:40 > 0:14:41but not today.
0:14:41 > 0:14:45- Oh, the sauce is so watery! - That doesn't look right.
0:14:45 > 0:14:46Yeah, looks really good(!)
0:14:46 > 0:14:48Oh, yeah, yeah, course.
0:14:48 > 0:14:52Meanwhile, Rupert's still stressing about Jonathan's mash.
0:14:52 > 0:14:54- It's a bit gloopy. - He needs a bit of milk in that.
0:14:54 > 0:14:58- I think that's looking a bit gloopy. - I do as well.- Rupert gloopy.
0:14:58 > 0:15:01Just put the sauce on.
0:15:01 > 0:15:03Over on the blue station, Elisa's lost the plot.
0:15:05 > 0:15:08I can't remember what I'm doing now, I'm getting really confused.
0:15:08 > 0:15:10Do I put the white wine in this? Do I not put the white wine in?
0:15:10 > 0:15:12What's she doing now?
0:15:12 > 0:15:15Why...? What are you doing? What do you have the pan for?
0:15:15 > 0:15:18With only minutes to go, disaster strikes for the reds.
0:15:20 > 0:15:22- Ow!- Oh,
0:15:22 > 0:15:24he's grabbed that out of the oven! Well, he shouldn't have put it
0:15:24 > 0:15:26in the oven, should he, Frances?
0:15:27 > 0:15:30He's really hurt himself, look at him, poor guy.
0:15:30 > 0:15:32- You all right, are you OK? - Yeah, yeah, it's fine,
0:15:32 > 0:15:33I just touched the wrong pan.
0:15:33 > 0:15:34One I just got out of the oven.
0:15:34 > 0:15:36You've got some ice there. Oh, my God.
0:15:36 > 0:15:38Don't forget cooking.
0:15:38 > 0:15:40I'll try not to.
0:15:40 > 0:15:43Five minutes left, cooks, just five minutes to go.
0:15:43 > 0:15:45- SINGSONGY:- OK, panicking...
0:15:46 > 0:15:48That looks so smooth.
0:15:48 > 0:15:51Yeah, I'd never thought of putting mash through a sieve, right?
0:15:51 > 0:15:54- Why would you? But it makes so much difference.- Yes, look at it!
0:15:54 > 0:15:56The cooks are on the final straight.
0:15:56 > 0:15:58And Jason's still a cool customer.
0:15:58 > 0:16:01- The sauce is going good. - How much butter is in that sauce?
0:16:01 > 0:16:02Well, it's just butter.
0:16:04 > 0:16:06And knowing Pierre's love of sauce,
0:16:06 > 0:16:10Jason plans to win him over with a double helping.
0:16:10 > 0:16:11- Extra sauce.- Yes.
0:16:11 > 0:16:12Perfect. Just for you, sir.
0:16:14 > 0:16:16Two minutes to go.
0:16:16 > 0:16:20We have some kind of a sauce type thing.
0:16:20 > 0:16:22Even though I totally messed that bit up.
0:16:22 > 0:16:25I'm happy with it, but me being happy with it
0:16:25 > 0:16:28and Rupert being happy with it are two probably very different things.
0:16:29 > 0:16:3130 seconds left.
0:16:36 > 0:16:38I could have made a schoolboy error, might be the wrong way up,
0:16:38 > 0:16:40but I'm happy with that.
0:16:40 > 0:16:44Right, that's it, stop cooking, step away from your plates,
0:16:44 > 0:16:45your time is up!
0:16:45 > 0:16:47That was a very entertaining hour, that was.
0:16:49 > 0:16:51Well done, everyone.
0:16:51 > 0:16:53It's time to taste.
0:16:53 > 0:16:55First to be judged, it's Frances and Simon.
0:16:57 > 0:17:00Simon's made guinea fowl with Roquefort and rhubarb
0:17:00 > 0:17:03garnished with baby beetroot and crispy skins.
0:17:04 > 0:17:06This is Frances's version,
0:17:06 > 0:17:10but will Simon's meet his chef's high standards?
0:17:11 > 0:17:14Wonderful. Now, apart from your hand,
0:17:14 > 0:17:16which you burnt, how did you find it?
0:17:16 > 0:17:18Yeah, it was intense.
0:17:18 > 0:17:22But this is the sort of thing that I would order in a restaurant,
0:17:22 > 0:17:25- definitely.- Are you proud of him, Frances?- I think he's amazing.
0:17:25 > 0:17:27- It looks lovely.- OK, we'll taste it.
0:17:46 > 0:17:48We start by the mistake.
0:17:49 > 0:17:52The ham is cut far too thick, so it's not cooked.
0:17:52 > 0:17:55But I think it's doing very well in the dish.
0:17:55 > 0:17:58The rest is nice, the sauce is good.
0:17:58 > 0:17:59You should be thrilled.
0:17:59 > 0:18:02- I was really pleased.- Yes, yes.
0:18:02 > 0:18:04I knew that the sausage hadn't been rolled properly
0:18:04 > 0:18:05and some water got in there,
0:18:05 > 0:18:08obviously he was always going to pick up on that.
0:18:08 > 0:18:10He knew that, didn't he? He knew he'd made that mistake.
0:18:10 > 0:18:13Yeah, he knew this. But he did it,
0:18:13 > 0:18:16so at the end, the result, it shows, you know?
0:18:16 > 0:18:19The puntarelle is overcooked. He missed that, thank goodness.
0:18:19 > 0:18:20I thought they looked slightly over.
0:18:20 > 0:18:23They were, more than slightly.
0:18:23 > 0:18:27I appreciated all the work he had to do cos he had a lot of technique
0:18:27 > 0:18:30to absorb in very fast time.
0:18:30 > 0:18:32Next, it's Rupert and Jonathan.
0:18:33 > 0:18:37Jonathan's made pan-seared cod with a potato puree,
0:18:37 > 0:18:41fresh greens and a caper and butter sauce.
0:18:41 > 0:18:44This is Rupert's dish, but will Jonathan's impress Pierre?
0:18:47 > 0:18:51- How was that? - It was quite stressful.
0:18:51 > 0:18:53- But I enjoyed it a lot, yeah. - Are you proud of him, Rupert?
0:18:53 > 0:18:56- Yeah, I think he's done a great job. - Yeah. Good.- We'll taste it.
0:18:56 > 0:18:57Yeah.
0:19:10 > 0:19:11Lovely mash.
0:19:13 > 0:19:17It's very good. The mash is very, very nice.
0:19:17 > 0:19:20The fish, look, is perfectly cooked.
0:19:20 > 0:19:22Your sauce is nice, not too acidic.
0:19:22 > 0:19:24Compliments. Very, very good.
0:19:24 > 0:19:26Well done. Are you pleased?
0:19:26 > 0:19:29- Yeah, very.- So you happy with that? - Yeah, I'm more than happy with that.
0:19:29 > 0:19:31- Yeah.- I'm not going to forget that for a while, I don't think.
0:19:31 > 0:19:35Maybe not the most hard dish to prepare, but his cooking was very,
0:19:35 > 0:19:38very good. I couldn't criticise anything.
0:19:38 > 0:19:41That's good. That's fantastic.
0:19:41 > 0:19:43Time for Galton and Jason to be judged.
0:19:44 > 0:19:47Jason's made turbot on a bed of leeks,
0:19:47 > 0:19:49chanterelle mushrooms and bacon lardons,
0:19:49 > 0:19:52topped with a champagne sauce.
0:19:52 > 0:19:56This is Galton's version, but will Jason's score with Pierre?
0:19:59 > 0:20:01Did you enjoy that, Jason?
0:20:01 > 0:20:03I really enjoyed it, yes. It was exciting.
0:20:03 > 0:20:04So you are very happy with the dish?
0:20:04 > 0:20:07- I think so.- You won't change anything?- I don't think so.
0:20:07 > 0:20:08OK, we'll taste it now.
0:20:08 > 0:20:09Yep.
0:20:13 > 0:20:14Oh, it looks lovely.
0:20:20 > 0:20:22- I want to taste your sauce now. - Please.
0:20:26 > 0:20:29Again, it's a very good dish.
0:20:29 > 0:20:30You did very well, yeah.
0:20:30 > 0:20:33The fish is nicely cooked, and the sauce is good,
0:20:33 > 0:20:37maybe a bit on the acidic side, but no bad comment on this one.
0:20:37 > 0:20:38- Well done.- You can be proud of it.
0:20:38 > 0:20:40What did you think about that, then?
0:20:40 > 0:20:42- I was happy with that. - I should think so.
0:20:42 > 0:20:44It was very positive. There didn't seem to be any negative.
0:20:44 > 0:20:46- Nice dish?- Yeah, it was nice.
0:20:46 > 0:20:48He finished quite well. I thought maybe he was a bit cocky
0:20:48 > 0:20:51and very overconfident.
0:20:51 > 0:20:54- But did well.- But the result is on the plate.
0:20:54 > 0:20:56And finally, it's Theo and Elisa.
0:20:56 > 0:20:59Elisa's made Theo's dish of monkfish,
0:20:59 > 0:21:02crowned with prosciutto and capers on a bed of artichoke hearts and
0:21:02 > 0:21:04sauteed potatoes.
0:21:04 > 0:21:06This is Theo's version,
0:21:06 > 0:21:09but will Elisa's be good enough to beat the other teams?
0:21:11 > 0:21:14- How did you find that? - Really difficult.
0:21:14 > 0:21:15- Did you?- Yeah.
0:21:15 > 0:21:19It was filleting the monkfish that really threw me.
0:21:19 > 0:21:21- OK, we'll taste it now.- Yep.
0:21:34 > 0:21:36It's good. The only luck is...
0:21:36 > 0:21:39The only bad luck is there is no sauce.
0:21:39 > 0:21:41But she cooked the fish very well, you know.
0:21:41 > 0:21:43It's moist, it's good, well done.
0:21:43 > 0:21:44Artichokes are very good.
0:21:44 > 0:21:47The next time, you put sauce, and you'll be the queen of the...
0:21:50 > 0:21:52So, how do you feel?
0:21:52 > 0:21:54I never, ever want to fillet a monkfish ever again.
0:21:54 > 0:21:56- Never.- 50-50, you know?
0:21:56 > 0:21:59She done 50 good and 50 bad.
0:21:59 > 0:22:02- Yeah.- That's what she done. The fish is perfectly cooked,
0:22:02 > 0:22:04but you know how we love to have a bit of sauce,
0:22:04 > 0:22:06because it doesn't look that appetising.
0:22:06 > 0:22:08- Yeah.- The fish is beautifully cooked.
0:22:08 > 0:22:10I mean, you're a natural at cooking fish.
0:22:10 > 0:22:13The artichokes are nicely cooked as well.
0:22:13 > 0:22:16Well done, everyone. You've survived round one.
0:22:16 > 0:22:19Pierre has given you all a score out of ten.
0:22:19 > 0:22:23In fourth place with six points, it's Theo and Elisa.
0:22:25 > 0:22:30In third place, with seven points, it's Galton and Jason.
0:22:32 > 0:22:35In second place, with eight points...
0:22:36 > 0:22:38..it's Frances and Simon.
0:22:38 > 0:22:42Meaning Rupert and Jonathan are our current leaders with nine points.
0:22:42 > 0:22:45Well done. Still all to play for, though.
0:22:46 > 0:22:48So the scores from round one are in.
0:22:48 > 0:22:50And with only a few points between
0:22:50 > 0:22:52the teams, it's anyone's game.
0:22:52 > 0:22:56It's time now for our second and final round.
0:22:56 > 0:22:59Now, we've asked Pierre to choose two of his favourite ingredients
0:22:59 > 0:23:02from which our teams will create two dishes especially for him.
0:23:02 > 0:23:05They'll get to choose all the other ingredients from our larder.
0:23:05 > 0:23:06- So, Pierre.- Today,
0:23:06 > 0:23:11I choose some venison to start and these very beautiful,
0:23:11 > 0:23:12sweet strawberries.
0:23:12 > 0:23:16My favourite dish being strawberry a la creme, with cream,
0:23:16 > 0:23:17but not today.
0:23:17 > 0:23:20Today, I want to see something more elaborate.
0:23:20 > 0:23:24Right, OK. Well, teams, decide your menus, get your ingredients,
0:23:24 > 0:23:27because your time starts now.
0:23:27 > 0:23:28At the start of the challenge,
0:23:28 > 0:23:32the teams have five minutes together to plan their menus.
0:23:32 > 0:23:34- Eurgh, that's horrible. - Seal it off really nicely.
0:23:34 > 0:23:36- Yeah.- To make their two courses,
0:23:36 > 0:23:39they can choose as much food from the larder as they wish.
0:23:39 > 0:23:41God, it's so much to think of.
0:23:41 > 0:23:43- You hold your hands out.- Yeah. - Don't throw it on the floor.
0:23:43 > 0:23:47But they must include the venison and the sweet strawberries.
0:23:47 > 0:23:49Wine, port, exactly as I did on Monday.
0:23:49 > 0:23:51Like you did before, but add stock.
0:23:51 > 0:23:53Layer it up in a glass...
0:23:53 > 0:23:56- Dead simple.- Two minutes isn't long when you're planning a menu for
0:23:56 > 0:23:59- Pierre.- Puree a strawberry with a little sugar.
0:23:59 > 0:24:01- In a pan, yeah?- No.
0:24:01 > 0:24:02Right, home cooks.
0:24:02 > 0:24:03- Out you go.- Oh, my God.
0:24:03 > 0:24:04- OK.- Come on, Jason.
0:24:04 > 0:24:06Out you go.
0:24:06 > 0:24:09The professional chefs will now have a strict ten minutes to prep the
0:24:09 > 0:24:13dishes alone, whilst their cooks watch from the back room.
0:24:13 > 0:24:15Holy macaroni!
0:24:15 > 0:24:19And they're off, working with all the speed of a professional kitchen.
0:24:24 > 0:24:27On the red team, it's Frances and Simon.
0:24:27 > 0:24:29So what are they cooking up?
0:24:29 > 0:24:32We're making a strawberry mousse with a selection of fresh berries,
0:24:32 > 0:24:34a little balsamic.
0:24:34 > 0:24:38Roast our marrow, put our liver in bacon,
0:24:38 > 0:24:40little crust on the venison, through the oven,
0:24:40 > 0:24:42garnished with some nice spring vegetables.
0:24:42 > 0:24:44- Perfect.- Perfect, sounds lovely. - Sounds good.
0:24:44 > 0:24:47Yeah, I'm quite confident. We got eight out of ten in the first round,
0:24:47 > 0:24:49probably eight out of ten in terms of confidence right now.
0:24:49 > 0:24:53We just need to do a swift handover, especially with that pudding, cos I'm bad on puddings.
0:24:53 > 0:24:55The home cooks can barely believe their eyes,
0:24:55 > 0:24:57watching their professional partners in action.
0:24:57 > 0:24:59He's prepping my kidney, look at that.
0:24:59 > 0:25:03- Come on.- Jonathan is on the green team with his chef, Rupert.
0:25:04 > 0:25:06We're going to do strawberries Romanov,
0:25:06 > 0:25:09so we're going to marinate the strawberries in some alcohol,
0:25:09 > 0:25:11whip some cream, smash it all up with the dried strawberries,
0:25:11 > 0:25:14then we're going to roast this, pan-fry the kidney,
0:25:14 > 0:25:17finish that with a little shallot, mustard,
0:25:17 > 0:25:20and then we're going to make a bit of a mustard and white wine sauce.
0:25:20 > 0:25:22Then we're going to make a mash potato,
0:25:22 > 0:25:25and we're going to fold through the marrow.
0:25:25 > 0:25:27- OK.- Good luck.- Good luck.- Yeah.
0:25:27 > 0:25:31The greens are currently in first place, but heading for trouble.
0:25:31 > 0:25:34Rupert's strawberry Romanov is essentially strawberries and cream,
0:25:34 > 0:25:36just what Pierre doesn't want.
0:25:37 > 0:25:38Rupert's absolutely flying,
0:25:38 > 0:25:41so hopefully I'll be able to go in and just keep everything going
0:25:41 > 0:25:44before he comes in and rescues me at the last minute.
0:25:44 > 0:25:48Next, it's the yellows with Galton and ever-confident Jason.
0:25:48 > 0:25:50I think we're going to win with the venison sandwiches.
0:25:50 > 0:25:52No-one's ever done it before, I don't know why.
0:25:52 > 0:25:55Right, we're doing a millefeuille of strawberries,
0:25:55 > 0:25:57so a layered strawberry thing. And then to the venison,
0:25:57 > 0:26:00and we're going to make a sort of fire score on the top,
0:26:00 > 0:26:04wrap it in crepinette after it's been sealed off, and then roast it.
0:26:04 > 0:26:05Smile.
0:26:06 > 0:26:07Good luck.
0:26:07 > 0:26:09Currently lying in third place,
0:26:09 > 0:26:12Galton's menu is news to partner Jason.
0:26:13 > 0:26:14You're scaring me, man.
0:26:16 > 0:26:17Seriously. This is not what we said.
0:26:19 > 0:26:21I'm seeing him throw things together, it looks amazing.
0:26:21 > 0:26:25But I just need to talk to him now, find out exactly what we're cooking.
0:26:25 > 0:26:29And finally, it's the blue team of Theo and Elisa.
0:26:29 > 0:26:33- Amazing.- I'm making a squash, a zucca squash, delicata squash.
0:26:33 > 0:26:36I'm going to make a puree with that, with potato.
0:26:36 > 0:26:39I'm going to make a rub on the venison with some thyme
0:26:39 > 0:26:41and some garlic.
0:26:41 > 0:26:43And then we're going to wrap it in prosciutto.
0:26:43 > 0:26:44We're doing a little pastry,
0:26:44 > 0:26:46which we're going to do with some strawberries
0:26:46 > 0:26:48to make a crumble with mascarpone, with vanilla.
0:26:48 > 0:26:49- Fantastic.- Lovely.
0:26:49 > 0:26:53Well, good luck. Despite being in last place, Theo's partner, Elisa,
0:26:53 > 0:26:55is being positive.
0:26:55 > 0:26:57I'm more excited than nervous.
0:26:57 > 0:27:01But, yeah, I don't want to let him down for a second time.
0:27:01 > 0:27:02Oh, sugar!
0:27:03 > 0:27:06The professional chefs are making their prep time count,
0:27:06 > 0:27:08giving their partners the best chance possible.
0:27:10 > 0:27:13Home cooks, back in the kitchen.
0:27:13 > 0:27:16The chefs have a strict handover period in which to tell their cooks
0:27:16 > 0:27:18what needs to be done.
0:27:18 > 0:27:21You now have three minutes together.
0:27:21 > 0:27:22Now, just listen carefully.
0:27:22 > 0:27:25- Yeah. - Put your mousses in the fridge.
0:27:25 > 0:27:26The venison's in the oven.
0:27:26 > 0:27:30- Yes.- It's crucial the home cooks pay close attention, as after this,
0:27:30 > 0:27:33they must complete the dishes on their own.
0:27:33 > 0:27:35They're going to be cooked, don't worry about them.
0:27:35 > 0:27:36They will cook.
0:27:36 > 0:27:39White wine reducing down, into that.
0:27:39 > 0:27:41And it's a lot for them to take in.
0:27:41 > 0:27:42OK, so pastry out in ten.
0:27:42 > 0:27:44Yeah.
0:27:44 > 0:27:47- When does everything else come out? - Don't need to worry about them to...
0:27:47 > 0:27:49No, just leave that. Leave that. Right?
0:27:49 > 0:27:51- Nothing else to do with that? - No, just leave it.
0:27:51 > 0:27:53Chefs, time is up, please leave the kitchen.
0:27:53 > 0:27:56- Just cook it like your lamb. - Fry your bread.
0:27:56 > 0:27:59The chefs are reluctant to leave their partners and know
0:27:59 > 0:28:01just how tough this challenge is.
0:28:01 > 0:28:03And don't forget the...!
0:28:03 > 0:28:06They'll return to the kitchen for the final minutes of the round
0:28:06 > 0:28:08to finish and plate up.
0:28:08 > 0:28:11I'm so sorry to have dumped him like this.
0:28:11 > 0:28:14And until then, all they can do is watch.
0:28:15 > 0:28:17I feel most unhappy.
0:28:17 > 0:28:20I feel really unhappy.
0:28:20 > 0:28:24I feel I've dumped my student right in it.
0:28:24 > 0:28:27Simon's in sole charge of making a strawberry mousse.
0:28:27 > 0:28:28Oh!
0:28:28 > 0:28:31And already he's got Frances on the edge of her seat.
0:28:31 > 0:28:34Can't tell whether to do more or not.
0:28:34 > 0:28:37He's forgotten to add the cream to the mixture.
0:28:37 > 0:28:40- That could be a problem. - Whip the cream!
0:28:40 > 0:28:42Whip it!
0:28:42 > 0:28:44Oh, you're all loving this.
0:28:44 > 0:28:46I haven't done this before.
0:28:46 > 0:28:49Definitely out of my comfort zone with puddings and things.
0:28:49 > 0:28:52In the nick of time, he remembers what's missing.
0:28:52 > 0:28:55- That's good!- What do you mean what are we doing?
0:28:55 > 0:28:56Panic, panic, panic.
0:28:56 > 0:29:00Over at the blue station, Elisa's mind's gone blank.
0:29:00 > 0:29:02I've never done anything with marrow bone before, so that's...
0:29:02 > 0:29:04that's scary.
0:29:04 > 0:29:07She's got an awful lot to do and I kind of felt slightly helpless
0:29:07 > 0:29:11- cos time went like that. - Next door, on the yellow team,
0:29:11 > 0:29:15Jason's showing off his skills and seems confident of Galton's plans.
0:29:15 > 0:29:17He gave me perfect timings.
0:29:17 > 0:29:20I just have to remember them whilst doing my own thing.
0:29:20 > 0:29:27I don't think I've ever left anybody so exposed before in a kitchen.
0:29:27 > 0:29:30But when it comes to pastry, he's pretty flaky.
0:29:33 > 0:29:35Oh, he's dropped my fricking pastry, look.
0:29:35 > 0:29:38Oh, my gosh!
0:29:38 > 0:29:42Much to the horror and joy of the other chefs backstage.
0:29:42 > 0:29:45It's got a nice, raw-looking bit in the middle.
0:29:45 > 0:29:49Jason's in luck, as Pierre's on hand to give a handy tip.
0:29:49 > 0:29:52Put it back like that in the oven.
0:29:52 > 0:29:55Like the name, millefeuille is 1,000 leaves.
0:29:55 > 0:29:58And there, maybe we've got only one or two leaves, you know?
0:29:58 > 0:30:01The greens are currently in first place.
0:30:01 > 0:30:03100% confident.
0:30:03 > 0:30:06We've gone simple, but we're going for execution.
0:30:07 > 0:30:09At the moment, I'm just trying to get the mash going.
0:30:09 > 0:30:12- Trying to get the potatoes cooked. - A little bit of that there.
0:30:12 > 0:30:15Pierre can't help himself sharing his pearls of wisdom.
0:30:15 > 0:30:19Maybe turn the pastry on the other side and put it back for two minutes
0:30:19 > 0:30:20in the oven.
0:30:23 > 0:30:24Two minutes...
0:30:24 > 0:30:27She's put the pastry back in the oven, so now she can't make dessert.
0:30:27 > 0:30:29The venison's out.
0:30:29 > 0:30:30She's making the sauce.
0:30:30 > 0:30:34- It's a disaster.- They must be so frustrated in there, going,
0:30:34 > 0:30:36"What is she doing?"
0:30:36 > 0:30:40Over on the yellow station, Jason's still not feeling the pressure.
0:30:40 > 0:30:41Not overly worried about anything,
0:30:41 > 0:30:43it's more just bringing it all together now.
0:30:43 > 0:30:47Running out of instructions, Elisa's going off piste.
0:30:47 > 0:30:49I'm not entirely sure what I'm supposed to be doing with these
0:30:49 > 0:30:52strawberries, so I'm probably just going to chop as many as I can in
0:30:52 > 0:30:54various different ways and hope that venison's OK.
0:30:54 > 0:30:57It just depends how rare you like your meat.
0:30:59 > 0:31:02He hasn't got my bone marrow in yet.
0:31:02 > 0:31:03Oh, no!
0:31:03 > 0:31:07Frances resorts to song, willing Simon to get a move on.
0:31:07 > 0:31:10# Think about your meat, bone marrow in the oven...
0:31:10 > 0:31:13- # Oven, oven! # - Oven, oven, oven.
0:31:13 > 0:31:16I need to do it quickly on here first before putting it in the oven.
0:31:16 > 0:31:18And it seems to have worked.
0:31:20 > 0:31:22I like your style, Rupert, you've kept it very simple.
0:31:22 > 0:31:26- Yeah.- And you're bringing home the bacon, I'm afraid.
0:31:26 > 0:31:30Time's flying by and the home cooks start to doubt themselves.
0:31:30 > 0:31:31She's just standing there.
0:31:31 > 0:31:34Not even doing anything. Just standing there for ten minutes.
0:31:34 > 0:31:37Just stirring the pans, looking at her kidney cooking in the cold pan.
0:31:38 > 0:31:41Rupert spots something to take the smirk off his face.
0:31:41 > 0:31:43He's moved my sauce, look at it, he's going to taste it.
0:31:45 > 0:31:46There's no sauce, there's nothing there.
0:31:46 > 0:31:50- It's like mayonnaise. - He likes it, though.
0:31:50 > 0:31:54Backstage, the chefs are twitchy and something's starting to grate.
0:31:54 > 0:31:57- Why do they keep shaking the pans? - They can't help it. - They love a little shake.
0:31:57 > 0:32:00- They don't know what to do next. - Yeah, exactly.
0:32:00 > 0:32:02Look, he'll do it again in a minute.
0:32:02 > 0:32:04Scratch his head, shake the pan.
0:32:04 > 0:32:08The swilling of the sauces nearly drives me berserk.
0:32:09 > 0:32:13Cooks, you've got just five minutes until your chefs come back in the
0:32:13 > 0:32:14kitchen.
0:32:14 > 0:32:16Pressure now.
0:32:16 > 0:32:19The cooks are counting the seconds till their chefs can return.
0:32:21 > 0:32:23You all right there? You're sweating.
0:32:23 > 0:32:24Yeah, it's hard work, this.
0:32:24 > 0:32:27Rooted to the spot, Elisa's overwhelmed.
0:32:27 > 0:32:29Don't just stand there.
0:32:29 > 0:32:31There's so much to do!
0:32:31 > 0:32:33Just two minutes till the chefs come back in.
0:32:35 > 0:32:36Not long now.
0:32:38 > 0:32:40Are you chopping off the burnt bits?
0:32:40 > 0:32:42Shh, shh!
0:32:44 > 0:32:47Chefs, back in the kitchen.
0:32:47 > 0:32:49Finally, the moment the cooks have been waiting for.
0:32:49 > 0:32:52Fine, don't worry, get the strawberry out.
0:32:52 > 0:32:53You've got two minutes.
0:32:53 > 0:32:56- Two minutes left. - Get the strawberry mousse.- Yeah.
0:32:56 > 0:33:00Leo's straight over to save Elisa's veg and pastry.
0:33:00 > 0:33:01That's not cooked.
0:33:02 > 0:33:05- That's not cooked. Oh, dear. What's happened to the pastry?- Sorry.
0:33:05 > 0:33:07Whilst Galton seems happy with his lot.
0:33:07 > 0:33:10- Did you put some mint in this? - No. Bit of basil.- Oh, well done.
0:33:10 > 0:33:13- I think basil's really nice with... - Yeah, yeah, good lad. Good lad.
0:33:13 > 0:33:16Frances gives the raw venison a blast in the oven and oversees
0:33:16 > 0:33:20- plating up.- Put some of the puree on the plate.- Yeah.
0:33:20 > 0:33:23Whilst Rupert gets his hands on the all-important mash.
0:33:23 > 0:33:27- How do you want the strawberries? - Don't mind.- All right.- Freestyle.
0:33:29 > 0:33:3330 seconds to go, guys, just 30 seconds.
0:33:33 > 0:33:34Oh, my God.
0:33:34 > 0:33:36That's perfect. Well done. Perfect.
0:33:36 > 0:33:38Pop the venison on the plate.
0:33:38 > 0:33:40- Which way facing? - That way, stand it up.
0:33:40 > 0:33:43Ten, nine, eight,
0:33:43 > 0:33:46seven, six,
0:33:46 > 0:33:49five, four, three,
0:33:49 > 0:33:52two, one, that's it!
0:33:52 > 0:33:56Stop cooking! Step away from your plates.
0:33:56 > 0:33:59- You're a legend.- All right.
0:33:59 > 0:34:01- Good boy.- Well done.- That was manic.
0:34:01 > 0:34:04Now it's the best bit, cos we get to taste.
0:34:04 > 0:34:08First to take the taste test, it's Frances and Simon.
0:34:08 > 0:34:10They've made juniper-crusted loin of venison,
0:34:10 > 0:34:12with a ham-wrapped kidney,
0:34:12 > 0:34:15pied de mouton mushrooms
0:34:15 > 0:34:18and crispy snow peas with a puree of sweet potato and
0:34:18 > 0:34:19roasted marrow bone.
0:34:19 > 0:34:23For dessert, they've made strawberry mousse with red berries.
0:34:25 > 0:34:27- Here we are. - Wow, that was a challenge.
0:34:27 > 0:34:30It was very intense. That was the hardest challenge by far.
0:34:30 > 0:34:31Simon was good.
0:34:31 > 0:34:35And I think it's quite amazing that it's on the plate.
0:34:35 > 0:34:37We'll judge it, we'll judge it.
0:34:37 > 0:34:39SHE LAUGHS
0:34:45 > 0:34:46The meat is nicely cooked, eh?
0:34:51 > 0:34:53Maybe needed a bit of seasoning, maybe.
0:34:53 > 0:34:55- OK.- Salt and pepper.- All right.
0:35:03 > 0:35:05It's nice. You've done a good job there.
0:35:05 > 0:35:07Maybe a bit more sauce.
0:35:07 > 0:35:09Yeah, more sauce. I think I reduced it down a too much.
0:35:17 > 0:35:19A bit sweet, too much sugar,
0:35:19 > 0:35:21but it's OK.
0:35:23 > 0:35:25Put it this way, we can hold our heads up.
0:35:25 > 0:35:28- I'm pretty pleased we managed to turn these out like that.- Yeah.
0:35:28 > 0:35:31- Too short in sauces. No sauce at all.- OK.
0:35:31 > 0:35:34And after, when you go for the strawberry,
0:35:34 > 0:35:36there's no taste of strawberry into it.
0:35:36 > 0:35:39- We want strawberry, we don't want a fruit salad.- Yeah.
0:35:39 > 0:35:43The frustrating thing is you know you could have done so much and
0:35:43 > 0:35:48- you didn't.- Next into the tasting room are Rupert and Jonathan.
0:35:48 > 0:35:52They've made a rack of venison with seared kidney,
0:35:52 > 0:35:56a marrow-infused potato puree with roasted vegetables,
0:35:56 > 0:35:59fried mushrooms and a creamed mustard sauce.
0:35:59 > 0:36:01For dessert, they've made
0:36:01 > 0:36:03strawberries Romanov with fresh cream.
0:36:07 > 0:36:09- Did you enjoy that? - That was fantastic.
0:36:09 > 0:36:11Definitely the hardest so far.
0:36:11 > 0:36:13- But I got the most out of it, I think.- We'll see.- Let's taste.
0:36:13 > 0:36:16That's your decision.
0:36:20 > 0:36:22I think the meat is undercooked.
0:36:22 > 0:36:25It's a bit on the raw side.
0:36:30 > 0:36:31I like the kidney.
0:36:33 > 0:36:36On that, I'm maybe scared about it because I said
0:36:36 > 0:36:39no strawberries and cream, and what is it?
0:36:39 > 0:36:40It's strawberries and cream!
0:36:40 > 0:36:44So, I'm sure it's good, but I'm not going to taste it.
0:36:44 > 0:36:46- You're not going to taste it? - No, because I don't want that.
0:36:46 > 0:36:48OK. Thank you.
0:36:48 > 0:36:51- Thank you.- I'm going to have a little try of this.
0:36:51 > 0:36:53- Yeah.- Even though he didn't like it.
0:36:53 > 0:36:54I do!
0:36:56 > 0:36:59We're English, you can't go wrong with strawberries and cream.
0:36:59 > 0:37:03If I was in a restaurant, I would send the two dishes back
0:37:03 > 0:37:06because the meat isn't properly cooked, and secondly,
0:37:06 > 0:37:08I said I don't want strawberries and cream.
0:37:08 > 0:37:11If you go to a restaurant, you pay for what you want,
0:37:11 > 0:37:14not for what the chef wants to send you.
0:37:14 > 0:37:16It was a bit disappointing he didn't want to try the dessert,
0:37:16 > 0:37:20but, you know, each to his own, and, you know, that's his opinion,
0:37:20 > 0:37:23- so... We were happy, weren't we? - Yeah, I thought it was great.
0:37:24 > 0:37:27Time for Galton and Jason to be judged.
0:37:27 > 0:37:30They've made a rack of venison with crepinette-wrapped kidney
0:37:30 > 0:37:31and black pudding,
0:37:31 > 0:37:34mushrooms on toast, kohlrabi,
0:37:34 > 0:37:38black truffle and a red wine and marrow bone sauce.
0:37:38 > 0:37:40And for dessert, they've made
0:37:40 > 0:37:43a strawberry and cream millefeuille.
0:37:43 > 0:37:45HE SIGHS LOUDLY, THEY LAUGH
0:37:45 > 0:37:47Did you enjoy the challenge?
0:37:47 > 0:37:49- Very much so.- I don't know if enjoyment is the word
0:37:49 > 0:37:52I'd like to use because I'm not the sharpest knife in the drawer myself,
0:37:52 > 0:37:54so I'm thinking,
0:37:54 > 0:37:57if I can't think of what to do, how am I going to expect him to?
0:37:58 > 0:38:03- Now you tell me! - Well done.- We'll taste it.- OK.
0:38:09 > 0:38:13The meat is properly cooked, yeah?
0:38:13 > 0:38:14Yeah.
0:38:20 > 0:38:23Slightly undercooked. But it's very good.
0:38:23 > 0:38:25You did a beautiful sauce.
0:38:35 > 0:38:39It's quite a simple dessert, but it's good, it's good.
0:38:40 > 0:38:44- I'd be happy to eat that.- It's really nice.- Very happy to eat that.
0:38:44 > 0:38:47This one, we've pulled a rabbit out of the hat here.
0:38:47 > 0:38:48A blinder.
0:38:48 > 0:38:51He cooked his meat early, so the meat relaxed.
0:38:51 > 0:38:52It was very tender.
0:38:52 > 0:38:54His sauce was very, very good.
0:38:54 > 0:38:57No faults on that, except on presentation.
0:38:57 > 0:39:00You've done a brilliant job, an absolutely brilliant job.
0:39:00 > 0:39:02I don't know, you might have even listened to me!
0:39:02 > 0:39:04- No.- No, exactly!
0:39:04 > 0:39:07And finally, it's Theo and Elisa.
0:39:07 > 0:39:08They've made a loin of venison,
0:39:08 > 0:39:11wrapped in prosciutto with kidney and bone marrow
0:39:11 > 0:39:14served with a squash and potato puree,
0:39:14 > 0:39:16spring greens and a port and veal reduction.
0:39:17 > 0:39:22Followed by a dessert of strawberry tart with Marsala and vanilla cream
0:39:22 > 0:39:24with raspberries and mascarpone.
0:39:27 > 0:39:29Wonderful. Did you enjoy the challenge?
0:39:29 > 0:39:33It was a lot of fun, but I have a renewed appreciation
0:39:33 > 0:39:36for how much time the chefs put into their training.
0:39:36 > 0:39:38Very well, we'll taste it.
0:39:48 > 0:39:52I like the sauce, the sauce is good, it's tasteful.
0:39:52 > 0:39:55The puree is good. Maybe a bit overcooked.
0:39:55 > 0:39:59Mainly, the meat... Well, you can see. That is undercooked, yeah.
0:40:08 > 0:40:11A bit soggy at the bottom, quite soggy.
0:40:11 > 0:40:13On the top it's OK. I would like to see more strawberries.
0:40:13 > 0:40:16It's supposed to be strawberries, and not raspberry.
0:40:16 > 0:40:18It's not bad, without being exciting.
0:40:18 > 0:40:20Thank you very much.
0:40:20 > 0:40:23It is a bit under on the bottom, he's absolutely right.
0:40:23 > 0:40:25Should have used the top bit, but again...
0:40:25 > 0:40:28- It's difficult when you're in a rush.- Last-minute panic.
0:40:28 > 0:40:32There's nothing on the plate, a bit of mush and that's it, you know.
0:40:32 > 0:40:35Everybody can do that, I suppose, you know.
0:40:35 > 0:40:38The dessert is the same, you know. Nothing special, you know.
0:40:38 > 0:40:40So quite disappointed by the result.
0:40:40 > 0:40:43He said it was quite simple, and it was very simple, and he didn't
0:40:43 > 0:40:46like the fact I'd used raspberries on top.
0:40:46 > 0:40:49We kind of wanted to give it a bit of a punch,
0:40:49 > 0:40:51but, hey, it wasn't that bad.
0:40:52 > 0:40:56Pierre will give both courses a mark out of ten with a total of 20 points
0:40:56 > 0:40:59up for grabs. These will be added to the scores from challenge one,
0:40:59 > 0:41:01giving a total out of 30.
0:41:01 > 0:41:05And with three points currently between first and last place,
0:41:05 > 0:41:06it really is anyone's game.
0:41:08 > 0:41:11I don't think we've done enough to win.
0:41:11 > 0:41:13But we haven't disgraced ourselves.
0:41:13 > 0:41:16I think it's extremely close between us.
0:41:16 > 0:41:19Maybe not with that last dish, I'm not sure.
0:41:19 > 0:41:22I don't know if we've done enough to be move up the leaderboard,
0:41:22 > 0:41:25but there was some very good cooks there today.
0:41:25 > 0:41:27The main course might have done enough, I'm not sure.
0:41:27 > 0:41:28We'll see.
0:41:32 > 0:41:34It's time for the moment of truth and to declare this week's
0:41:34 > 0:41:36Yes, Chef champions.
0:41:36 > 0:41:41So, in fourth place, with 16 points,
0:41:41 > 0:41:42it's Theo and Elisa.
0:41:45 > 0:41:48In third place, with 17 points...
0:41:50 > 0:41:52..it's Rupert and Jonathan.
0:41:53 > 0:41:57In second place with 21 points...
0:42:02 > 0:42:03..it's Frances and Simon.
0:42:03 > 0:42:07So this week's winners are Galton and Jason with 24 points.
0:42:07 > 0:42:08Well done, everyone.
0:42:14 > 0:42:17Wow! What a surprise that was!
0:42:17 > 0:42:19We only went and did it!
0:42:19 > 0:42:21You look a bit surprised, Galton.
0:42:21 > 0:42:23I am, I'm shocked!
0:42:23 > 0:42:26- Well done.- Thank you. - And this is just for you,
0:42:26 > 0:42:29to remind you of us all when you're cooking in the kitchen next.
0:42:29 > 0:42:30Well done. Congratulations.
0:42:30 > 0:42:33- Thank you very much. - Well done, well done, well done.
0:42:33 > 0:42:36Thank you. I was worried about you, I have to say.
0:42:36 > 0:42:40- That's very caring!- At the beginning of the week. But you've blossomed!
0:42:40 > 0:42:42- You really have blossomed. - How very kind.
0:42:42 > 0:42:45Congratulations to all our teams this week.
0:42:45 > 0:42:48Make sure you join us next time for more fun in the Yes, Chef kitchen.
0:42:48 > 0:42:50- Bye!- Bye!
0:42:51 > 0:42:53Next week on Yes, Chef...
0:42:53 > 0:42:57Four more top chefs will be on the hunt for their perfect partners.
0:42:58 > 0:42:59Get the butter in. Yes!
0:42:59 > 0:43:03For the home cooks, it's the chance to work alongside the best in the
0:43:03 > 0:43:05- business.- I hope it's cooked all the way through.
0:43:05 > 0:43:07But who will be chosen?
0:43:07 > 0:43:09And who will be Yes, Chef champions?