0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:06are on the hunt for their perfect partner.
0:00:07 > 0:00:09Three amateur home-cooks are here to prove they've got
0:00:09 > 0:00:12what it takes to be paired with the best in the business,
0:00:12 > 0:00:15for the cooking experience of a lifetime.
0:00:16 > 0:00:18I'm going in!
0:00:20 > 0:00:23Each day, an award-winning chef will choose their perfect partner from
0:00:23 > 0:00:25three talented home-cooks.
0:00:25 > 0:00:28- 30 seconds to go!- I am starting to feel the pressure now.
0:00:28 > 0:00:31Then, in the Friday final,
0:00:31 > 0:00:34all four pairs will go head-to-head to cook for culinary royalty,
0:00:34 > 0:00:36Pierre Koffmann.
0:00:36 > 0:00:40My best piece of advice is to keep it simple and tasty.
0:00:40 > 0:00:43The professional chefs' reputations are on the line,
0:00:43 > 0:00:48but will the amateur home-cooks live up to expectations?
0:00:48 > 0:00:50This is Yes Chef.
0:00:52 > 0:00:55Hello, and welcome to Yes Chef. Let's meet today's home-cooks.
0:00:57 > 0:00:59First, it's Julia Goodes,
0:00:59 > 0:01:01a safeguarding officer from Buckinghamshire.
0:01:01 > 0:01:05I like to cook big sharing platters.
0:01:05 > 0:01:07I'm usually pretty cool and calm in the kitchen.
0:01:07 > 0:01:10If things go a bit off track, I can usually pull it back -
0:01:10 > 0:01:11famous last words.
0:01:11 > 0:01:14Claire Wilson is a reservations supervisor
0:01:14 > 0:01:17from Newquay in Cornwall.
0:01:17 > 0:01:19Having four children and always having visitors in the house,
0:01:19 > 0:01:22I'm always cooking for loads of people.
0:01:22 > 0:01:25My weaknesses in the kitchen are using too many things,
0:01:25 > 0:01:27so I have a lot of washing-up to do at the end.
0:01:28 > 0:01:30And finally, Nick Jepson,
0:01:30 > 0:01:32a chiropractic assistant from Plymouth.
0:01:34 > 0:01:37People describe my style of cooking as probably a little bit posh.
0:01:37 > 0:01:39I like to make things look nice.
0:01:40 > 0:01:43Our cooks are ready to go, so all we need now is our chef.
0:01:45 > 0:01:48Kim Woodward, a protege of Gordon Ramsay,
0:01:48 > 0:01:54was the first-ever female head chef at London's prestigious Savoy Hotel.
0:01:55 > 0:01:58Being the first-ever female head chef of the Savoy Grill has been
0:01:58 > 0:02:00an absolute amazing honour for me.
0:02:00 > 0:02:02Having made history,
0:02:02 > 0:02:05she continues to cook the classics at one of London's
0:02:05 > 0:02:07new restaurants, Skylon.
0:02:08 > 0:02:11'Looking for a home-cook is about finding someone
0:02:11 > 0:02:13'that has the passion...'
0:02:13 > 0:02:14Amazing.
0:02:14 > 0:02:17That can actually understand the flavour of a finished product.
0:02:17 > 0:02:20With military precision in the kitchen,
0:02:20 > 0:02:23Kim knows exactly what it takes to be a great chef.
0:02:23 > 0:02:27Knowing that I'm cooking for Pierre Koffmann puts me under pressure
0:02:27 > 0:02:30even more. Finding the right home-cook is crucial for me.
0:02:31 > 0:02:33- Service!- Yes, Chef!
0:02:33 > 0:02:36I want to win. It's a competition, of course I do.
0:02:39 > 0:02:41Welcome, everybody, to Yes Chef.
0:02:41 > 0:02:43Now, Kim, you're going to be picking one of our home-cooks
0:02:43 > 0:02:46to be your partner in this week's Friday final.
0:02:46 > 0:02:49- What are you going to be looking for?- I'll be looking for the
0:02:49 > 0:02:52standard of cooking that you'll be doing, the ingredients and, for me,
0:02:52 > 0:02:54- it's all about the taste.- Perfect.
0:02:54 > 0:02:55Right, well, let's get on with it.
0:02:55 > 0:02:59Round one, you've got 45 minutes to create your best dish for Kim.
0:02:59 > 0:03:02Right, cooks, your time starts now.
0:03:08 > 0:03:10Our home cooks are against the clock.
0:03:10 > 0:03:12This is their first chance to impress Kim
0:03:12 > 0:03:14with their own signature dish.
0:03:15 > 0:03:19Nick's cooking an Asian-inspired recipe of marinated tuna steak,
0:03:19 > 0:03:22accompanied with Asian coleslaw and Hasselback potatoes.
0:03:24 > 0:03:28I've done this dish a few times, in different versions,
0:03:28 > 0:03:29just honing the skill.
0:03:31 > 0:03:34Julia's putting her own twist on a traditional paella, with chicken,
0:03:34 > 0:03:37chorizo, squid, prawns and scallops.
0:03:38 > 0:03:40I've been practising a little bit with this.
0:03:40 > 0:03:45In fact, my husband is sick to the back teeth of squid
0:03:45 > 0:03:47and never wants to see another prawn.
0:03:47 > 0:03:50And finally, it's Claire, with her dish of the day -
0:03:50 > 0:03:54Moroccan lamb koftas and chilli and poppy seed flatbreads.
0:03:54 > 0:03:57This is a firm family favourite in our house.
0:03:57 > 0:03:58All the kids love it.
0:03:59 > 0:04:02It's my go-to recipe.
0:04:02 > 0:04:05It's one of the only meals that my children will all eat.
0:04:08 > 0:04:11I've nicked my thumb. Someone had to do it first.
0:04:11 > 0:04:15And Nick isn't the only one who's had a minor setback.
0:04:17 > 0:04:18The knives are sharper than at home.
0:04:18 > 0:04:20Hopefully, that won't stop me too much.
0:04:20 > 0:04:24I'm all plastered up, so I'll get going...again.
0:04:24 > 0:04:26- Hi, Julia.- Hi!
0:04:26 > 0:04:28So, is this something that you cook all the time at home?
0:04:28 > 0:04:30Yeah, I do it quite regularly.
0:04:30 > 0:04:33- How spicy do you like them? - I probably like it a little bit
0:04:33 > 0:04:36- spicier than we've had when we've been away.- OK.
0:04:36 > 0:04:39So, I put chilli flakes in mine, as well.
0:04:39 > 0:04:42Maybe that's not traditional, but it's what you like, really,
0:04:42 > 0:04:44- isn't it?- Absolutely. - Do you like spice, Kim?
0:04:44 > 0:04:48I do like a good spice. If it's well-balanced
0:04:48 > 0:04:52and you taste all the actual ingredients of the fantastic seafood
0:04:52 > 0:04:55you have, then I think it'll be a fantastic paella.
0:04:55 > 0:04:59- I'll do my best.- We'll let you carry on.- Thanks very much.
0:05:05 > 0:05:08- Hi, Nick.- Hi. - Nerves are settled?
0:05:08 > 0:05:10- Eh, yes, yeah.- Oh, good.
0:05:10 > 0:05:13I've cut myself already, so that's done and dusted.
0:05:13 > 0:05:15- Oh, God, that's two down! - Another one.
0:05:15 > 0:05:19- I think we actually did it both at the same time.- Oh, did you?
0:05:19 > 0:05:21Is this something that you cook regularly at home?
0:05:21 > 0:05:24Erm, usually I do, but I don't usually make my own mayonnaise.
0:05:24 > 0:05:27- I just...- Oh, don't you? - Have you been practising lots?
0:05:27 > 0:05:28I've practised a few times, yeah.
0:05:28 > 0:05:30It seems to be, erm, OK.
0:05:30 > 0:05:32- Oh, very impressive. - Just slowly, slowly.
0:05:32 > 0:05:36- We'll let you carry on.- Thank you. - Get out of your hair. Good luck.
0:05:36 > 0:05:38- Good luck.- Thank you.
0:05:45 > 0:05:47- Hi, Claire.- Hi.
0:05:47 > 0:05:49- Hi.- Those are nice ingredients.
0:05:49 > 0:05:52- I love lamb. One of my favourite ingredients.- Yeah, it's mine, too.
0:05:52 > 0:05:55- Oh, very good! - Let's hope I get it right.
0:05:55 > 0:05:57- Well, I hope you do it justice. - Thank you.- Good luck.
0:05:57 > 0:05:58Thanks very much.
0:05:59 > 0:06:02So, three very different styles of cooking,
0:06:02 > 0:06:04good enough for their friends and family,
0:06:04 > 0:06:07but will they live up to esteemed chef Kim's expectations?
0:06:09 > 0:06:11So, let's start with Julia.
0:06:11 > 0:06:16I'm a big fan of paella, so excited to see the chorizo in there
0:06:16 > 0:06:18and the squid looks fantastic.
0:06:18 > 0:06:21I'm worried about how much spice she's going to use. She said she likes it spicy.
0:06:21 > 0:06:25With paella, obviously the seafood goes in right at the last minute,
0:06:25 > 0:06:28doesn't it, so it doesn't want to be overcooked too much?
0:06:28 > 0:06:31That's very important, especially the squid, the mussels -
0:06:31 > 0:06:33they become rubbery in the taste -
0:06:33 > 0:06:38and I'm keen to see the rice not overcooked, as well.
0:06:38 > 0:06:41It's OK. Rice is still a bit crunchy, but we've still got time.
0:06:41 > 0:06:43Just need to keep checking the seasoning.
0:06:46 > 0:06:47So, let's move on to Nick.
0:06:47 > 0:06:51Now, he's got tuna steak in some lovely Asian spices,
0:06:51 > 0:06:53with Hasselback potatoes.
0:06:53 > 0:06:56Yes. I think, a strange combination.
0:06:56 > 0:07:01Concerned about how they're going to go together with the dish.
0:07:01 > 0:07:04- Hmm. They look nice.- They look amazing. Maybe on the side.
0:07:05 > 0:07:08I think it's all going to plan so far, yeah.
0:07:09 > 0:07:13- On track.- Last but not least, Claire, who is doing...
0:07:13 > 0:07:16I can just smell lamb in here. It smells so good!
0:07:16 > 0:07:20So she's doing lamb koftas, with a Moroccan-style salad.
0:07:20 > 0:07:22Interesting. I hope there's a good balance of flavours
0:07:22 > 0:07:25in the Moroccan. I think it will be pulled together very well,
0:07:25 > 0:07:27- as long as the seasoning's done right.- OK.
0:07:27 > 0:07:30Just want to serve up a good plate of food,
0:07:30 > 0:07:32to someone who knows something about it.
0:07:32 > 0:07:37So, if she's happy with the food, then I'll have done a good job.
0:07:39 > 0:07:40Get those in the oven.
0:07:40 > 0:07:42So what are you looking for in a partner?
0:07:42 > 0:07:46Someone that can be quick on their feet and be multitasking.
0:07:46 > 0:07:49For me, it's important about the flavour and taste of the actual dish,
0:07:49 > 0:07:52so I'm looking to see who can pull the right flavours together
0:07:52 > 0:07:54and who's actually tasting their food enough.
0:08:00 > 0:08:01Steamed up!
0:08:03 > 0:08:05And if cooking for Kim isn't already piling on the pressure,
0:08:05 > 0:08:07this certainly will.
0:08:08 > 0:08:11Ten minutes to go, cooks. Just ten minutes to go.
0:08:17 > 0:08:19- How are you getting on? - I'm really wary.
0:08:19 > 0:08:23I know you can overcook squid, so it's that balance between making
0:08:23 > 0:08:28- sure I don't poison anybody by giving them it raw...- Please, don't!
0:08:28 > 0:08:32- I know! Please, don't!- I'll try really hard.- You are on schedule?
0:08:32 > 0:08:36- I think so. - Are you?- Famous last words.
0:08:36 > 0:08:39Yeah, I think so. I'm beginning to regret using prawns.
0:08:39 > 0:08:42Deveining prawns is not my favourite job.
0:08:42 > 0:08:45Kim is not only looking for a great tasting dish,
0:08:45 > 0:08:48but good technical ability and a tidy work station.
0:08:49 > 0:08:52- How are we getting on here? - Erm, just about sorted.
0:08:52 > 0:08:55Trying to keep organised, keep my station tidy.
0:08:55 > 0:08:59- What's this here?- It's harissa. So there's some of that in my lamb
0:08:59 > 0:09:02- and then I use it for the dressing with the chickpeas.- Nice. Good.
0:09:02 > 0:09:05We'll let you get on with your last five minutes.
0:09:05 > 0:09:06Thank you.
0:09:06 > 0:09:08How are you getting on?
0:09:08 > 0:09:10- Oh, doing OK. - It's coming together, I think, now.
0:09:10 > 0:09:11My mayonnaise, I've made.
0:09:11 > 0:09:14I've now added coriander, lime zest, lime juice,
0:09:14 > 0:09:16which is going to go into the Asian coleslaw.
0:09:16 > 0:09:18- Oh, good.- OK.- Thank you.
0:09:19 > 0:09:22Cooks, you've got just three minutes left.
0:09:22 > 0:09:24Three minutes to go.
0:09:24 > 0:09:27I am starting to feel the pressure now, yeah.
0:09:27 > 0:09:29Yeah, it was all right before, but now it's, like,
0:09:29 > 0:09:31"Argh, there's only a few minutes left!"
0:09:34 > 0:09:36I think my seafood is going to be cooked in time.
0:09:36 > 0:09:38It's probably down to the wire.
0:09:38 > 0:09:41Erm, but we'll just see. Fingers crossed.
0:09:42 > 0:09:46Julia is not the only one who'll be making use of every last minute.
0:09:46 > 0:09:50Nick is also preparing for a sprint finish.
0:09:50 > 0:09:52This is the critical stage, yeah.
0:09:52 > 0:09:54The tuna needs to go in now.
0:09:58 > 0:09:5930 seconds, guys.
0:09:59 > 0:10:0130 seconds to go.
0:10:01 > 0:10:03Get that food on the plate.
0:10:18 > 0:10:22Five, four, three, two, one.
0:10:22 > 0:10:25That's it! Stop cooking, step away from your plates.
0:10:25 > 0:10:28You've done all you can. It's time to taste!
0:10:30 > 0:10:33First to be judged is Julia, with her dish of the day.
0:10:33 > 0:10:38Paella with scallops, prawn, chorizo, chicken and squid.
0:10:38 > 0:10:39Hi, Julia. Come in.
0:10:39 > 0:10:42- There we go. - How did you find the challenge?
0:10:42 > 0:10:45Well, that was the quickest 45 minutes of my entire life.
0:10:45 > 0:10:47I couldn't believe it when the timer went!
0:10:47 > 0:10:49- All right, shall we taste?- We shall.
0:10:50 > 0:10:53- Are you happy with the dish? - Yeah. I think I could've...
0:10:53 > 0:10:55There could've been a little bit less stock in there.
0:10:59 > 0:11:02I like the chorizo in it. It tastes good.
0:11:05 > 0:11:07This is a very good paella.
0:11:07 > 0:11:08- Thank you.- Wow.
0:11:09 > 0:11:12I've tasted a lot of paellas in my time
0:11:12 > 0:11:17- and this has fantastic flavour. - Thank you.- Wow, that's fantastic.
0:11:17 > 0:11:19I shall die a happy woman.
0:11:20 > 0:11:23- Aw!- That's so nice. Thank you.- Well done.
0:11:23 > 0:11:26Really well done. If you'd like to go back to the waiting room,
0:11:26 > 0:11:27we'll see you really shortly.
0:11:27 > 0:11:29- Lovely.- Thanks, Julia. - Very nice, thank you.
0:11:29 > 0:11:31I'm feeling really good, yeah.
0:11:31 > 0:11:36- How was that?- Really nerve-racking. - That looks amazing.
0:11:36 > 0:11:39I was pleasantly surprised that they liked it and they were really kind
0:11:39 > 0:11:42and they said the seasoning was good, which was always a worry.
0:11:42 > 0:11:46- Absolutely delicious.- Really lovely. That is full of flavour. - Not surprised she liked it.
0:11:46 > 0:11:48For me, it's about the ingredients that she's used,
0:11:48 > 0:11:52how well she's prepared them, cooked them and the taste is phenomenal.
0:11:52 > 0:11:55- It was delicious and she seemed over the moon. - I suppose I ought to try it!
0:11:55 > 0:11:59Really want to go home and say to my son, "Look, a professional chef -
0:11:59 > 0:12:02"a proper professional chef, not a member of my family -
0:12:02 > 0:12:03"likes my food."
0:12:05 > 0:12:08Next is Nick, with his dish of tuna steak in a honey, soy,
0:12:08 > 0:12:10chilli and lime marinade,
0:12:10 > 0:12:13served with Hasselback potatoes and Asian coleslaw,
0:12:13 > 0:12:16with toasted sesame seeds.
0:12:16 > 0:12:17Hi, Nick. Come in.
0:12:17 > 0:12:19- Hi.- Lovely.
0:12:19 > 0:12:20How was the challenge for you?
0:12:20 > 0:12:24Towards the end it did get a little bit stressful, but we got there.
0:12:24 > 0:12:26The last five minutes went like that.
0:12:26 > 0:12:29- They did, didn't they? Ready?- Good.
0:12:32 > 0:12:34- The salad's delicious.- Thank you.
0:12:36 > 0:12:39Nick, are you happy with the cooking of the tuna?
0:12:39 > 0:12:42Erm, I think it possibly could've done with a few seconds more in the pan.
0:12:42 > 0:12:44It was a little pinker than I expected it to be,
0:12:44 > 0:12:48- but at least, not overdone. - No, I disagree.- You think so?
0:12:48 > 0:12:52- Oh, OK.- I mean, I think for tuna, I think you've cooked it very well.
0:12:52 > 0:12:56- Thank you. - The slaw - mayonnaise, nice. I think it lacks a little seasoning.
0:12:56 > 0:12:58- OK.- Potatoes, perfectly cooked.
0:12:58 > 0:13:01Nice and crispy on the outside, as well, so really fantastic.
0:13:01 > 0:13:04- Thank you.- Well, well done. If you'd like to go back to the
0:13:04 > 0:13:07- waiting room, we'll see you very shortly. - Lovely, thank you.- Thanks, Nick.
0:13:07 > 0:13:10Despite me thinking the tuna might not be cooked
0:13:10 > 0:13:13as much as I'd like, the chef Kim actually said that she felt it was
0:13:13 > 0:13:16cooked perfectly, so really pleased with that.
0:13:16 > 0:13:17I better try a bit of your potato.
0:13:17 > 0:13:19Oh, it's lovely. It's really crunchy.
0:13:19 > 0:13:22Do you think it really needed the potatoes?
0:13:22 > 0:13:24- I don't think it needed it, at all.- No.
0:13:24 > 0:13:27For me, it felt like the potatoes were there for completing a dish,
0:13:27 > 0:13:31- where I think the slaw would have been nice enough, just with the tuna steak.- Yeah.
0:13:32 > 0:13:35And finally, it's Claire, with her dish of the day,
0:13:35 > 0:13:38Moroccan lamb koftas with crushed chickpeas and a carrot,
0:13:38 > 0:13:40orange and poppy seed salad,
0:13:40 > 0:13:43served on a chilli and poppy seed flatbread.
0:13:44 > 0:13:45Come in, Claire.
0:13:46 > 0:13:48How was that for you?
0:13:48 > 0:13:50I was worried I'd done some things too early,
0:13:50 > 0:13:53- but fairly happy with it. - We're going to get stuck in.- Good.
0:13:59 > 0:14:01- And the home-made flatbread, as well?- Yes.
0:14:09 > 0:14:10I think it was a good choice.
0:14:10 > 0:14:14I think I'm just worried about obviously the flavour that is coming
0:14:14 > 0:14:17through from the lamb, and I think what I was expecting was maybe a bit
0:14:17 > 0:14:21more of a mint flavour, or a bit more spice maybe coming through
0:14:21 > 0:14:22actually in the lamb, as well.
0:14:22 > 0:14:26The carrot slaw is very nice with the poppy seeds, nice little touch.
0:14:26 > 0:14:28The home-made flatbread - very impressed.
0:14:28 > 0:14:31For me it's just lacking a little bit more of a...
0:14:31 > 0:14:33an oomph, I think I was waiting for,
0:14:33 > 0:14:35but I think, overall, a very good dish.
0:14:35 > 0:14:37- Thank you.- Well, well done.
0:14:37 > 0:14:39If you'd like to go back to the waiting room, we'll see you shortly.
0:14:39 > 0:14:41- Thanks very much.- Thank you so much.
0:14:41 > 0:14:43Erm, pretty happy with my dish.
0:14:43 > 0:14:45I maybe should have just gone with my own taste.
0:14:45 > 0:14:50I pared back the chilli and spice, because not everyone likes it
0:14:50 > 0:14:51and I'm a bit of a vindaloo girl.
0:14:53 > 0:14:54Those carrots are beautifully sweet.
0:14:54 > 0:14:58- They're really lovely.- So you said it was lacking in oomph?
0:14:58 > 0:15:01Yeah, I was expecting that Moroccan spice to really come through,
0:15:01 > 0:15:02especially with lamb.
0:15:02 > 0:15:07Again, lacking in seasoning a little bit and a little bit dry, as well.
0:15:07 > 0:15:09Is anyone standing out at the moment?
0:15:09 > 0:15:11- There is one, yeah. There is one.- Yeah?
0:15:11 > 0:15:15OK, well, you don't have to make your mind up yet, because you've got your skills test,
0:15:15 > 0:15:17- so let's go and see how they get on.- Amazing.
0:15:19 > 0:15:23Kim can choose only one of these three home-cooks as her partner
0:15:23 > 0:15:26for Friday's final. And after this next round,
0:15:26 > 0:15:27someone will be leaving the competition.
0:15:30 > 0:15:34So, before Kim decides who's going to be the first to leave the competition, she's set you
0:15:34 > 0:15:37a challenge, to see who's got the skills she's looking for.
0:15:37 > 0:15:38So, Kim, it's over to you.
0:15:38 > 0:15:41So, I'm going to be creating eggs Benedict.
0:15:41 > 0:15:42It's the best meal of the day.
0:15:44 > 0:15:45First of all, I'll make the reduction.
0:15:45 > 0:15:48We're using white wine vinegar, white wine...
0:15:49 > 0:15:52..fresh tarragon leaves, a little bit of garlic, as well.
0:15:56 > 0:15:59Shallot and bay leaf. So really high-temperature.
0:16:01 > 0:16:04Then, next, what we're going to do is separate the eggs
0:16:04 > 0:16:06for the hollandaise and we're going to use four eggs.
0:16:06 > 0:16:12So you said this is a good hangover cure breakfast.
0:16:12 > 0:16:15This was created for the original hangover.
0:16:15 > 0:16:21As soon as you stop whisking, you will start to overcook the eggs.
0:16:21 > 0:16:23So you're going for a nice big, thick texture like this.
0:16:23 > 0:16:26The eggs are ready to take a little bit of the reduction.
0:16:28 > 0:16:31And, then, here is the clarified butter, which will go into this.
0:16:32 > 0:16:33What could go wrong here?
0:16:33 > 0:16:36So if you pour it too slow or you don't continually stir it,
0:16:36 > 0:16:39- it will literally split. - And if it does split, is there
0:16:39 > 0:16:42- anything you can do to bring it back?- Start again.
0:16:44 > 0:16:45We're going to poach the eggs.
0:16:46 > 0:16:48We're going to give them about 2-3 minutes
0:16:48 > 0:16:51- and then I'm going to check them. - So tasting for you, Kim,
0:16:51 > 0:16:54- is really important, isn't it? - Tasting is so key
0:16:54 > 0:16:57for every ingredient. When you put it in your mouth, you need to go,
0:16:57 > 0:16:59"Wow, that's delicious!" And that's what I'm looking for.
0:16:59 > 0:17:01No pressure, then(!)
0:17:01 > 0:17:02LAUGHTER
0:17:09 > 0:17:11And there is your eggs Benedict.
0:17:11 > 0:17:12Well done!
0:17:14 > 0:17:16Right guys, let's have a taste.
0:17:16 > 0:17:22- Looks perfect.- It's amazing. God, that sauce is beautiful.
0:17:22 > 0:17:25- Is it lovely?- Mmm. - Feeling confident?
0:17:25 > 0:17:28- No!- Come on, you can do it, you can do it.
0:17:28 > 0:17:32- How long are you going to give them for this challenge?- I'll give you 20 minutes.
0:17:32 > 0:17:35Right, cooks, if you'd like to make your way to your stations,
0:17:35 > 0:17:37- we'll begin. - Good luck.- Good luck.
0:17:40 > 0:17:43Our cooks are attempting to make perfectly-poached eggs
0:17:43 > 0:17:48and a smooth and silky hollandaise sauce, all in just 20 minutes.
0:17:48 > 0:17:53- Oh!- Early days, but not cut myself yet, again!
0:17:55 > 0:17:59Kim's instructions must be followed to the letter.
0:17:59 > 0:18:00The concentration.
0:18:00 > 0:18:03And first things first, they must get cracking with the eggs.
0:18:04 > 0:18:07Feeling a bit nervous, there's a lot of things to do
0:18:07 > 0:18:11and if I get the eggs wrong, then...starting again!
0:18:13 > 0:18:17Having cut his thumb in round one, Nick's at a disadvantage.
0:18:17 > 0:18:19I'm finding it hard to crack the eggs with my plaster!
0:18:22 > 0:18:24Kim's looking for a smooth consistency,
0:18:24 > 0:18:27so the cooks must work carefully and quickly.
0:18:27 > 0:18:30If they stop whisking, the heat will scramble the eggs.
0:18:31 > 0:18:33This is when I'm missing my electric mixer.
0:18:35 > 0:18:37- How's it going?- OK.
0:18:37 > 0:18:39I am regretting making mayonnaise earlier, though!
0:18:43 > 0:18:46The arm is now aching...a lot.
0:18:46 > 0:18:49And Nick's not the only one feeling the strain.
0:18:49 > 0:18:51- Hi, Julia.- Hi.
0:18:51 > 0:18:54- How're we getting on? - Arms aching already!
0:18:54 > 0:18:56- Just keep going, just keep going. - Do you know what you're doing?
0:18:58 > 0:19:00- I think so.- Yeah.
0:19:00 > 0:19:01- Do you feel the pressure?- Yes.
0:19:01 > 0:19:03I know, this is why I could never do this professionally!
0:19:03 > 0:19:05It's a good feeling, no?
0:19:05 > 0:19:07- Yeah, it's exciting! - It is.- Yeah(!)
0:19:10 > 0:19:11- OK, good luck.- Thank you.
0:19:13 > 0:19:14- Hi, Nick.- Hi.
0:19:14 > 0:19:16Are you getting on OK?
0:19:16 > 0:19:17I think so!
0:19:18 > 0:19:20Do you think you'll get it done in time?
0:19:20 > 0:19:23- I'm not sure! - Well, keep whisking then.- Thank you.
0:19:27 > 0:19:30- A lot of hard work going on here. - I've got major arm ache!
0:19:31 > 0:19:36- Really don't want it to split. - No.- And want to get it right before I put anything in.
0:19:36 > 0:19:39I'm making sure I put everything in the right order.
0:19:39 > 0:19:42- Don't forget!- Don't forget. - I'll try not to.
0:19:42 > 0:19:43- Good luck.- Thank you.
0:19:47 > 0:19:51- They're all whisking away in there, aren't they? - They are, the concentration's going!
0:19:51 > 0:19:53I know, I know. So, let's start with Julia.
0:19:54 > 0:19:58For me, if I'm looking at the pace, she needs to pick it up, whisking a bit more.
0:19:58 > 0:20:02- And the reduction's on, which is the key thing.- Yeah.- And then, the eggs.
0:20:02 > 0:20:05You said it's really important they have to work quickly to keep up with
0:20:05 > 0:20:08you, because when you're partnering on Friday,
0:20:08 > 0:20:10you need them to work at the same pace as you.
0:20:10 > 0:20:14- I need someone to fly. - Yeah, OK.- What about Nick?
0:20:14 > 0:20:16I don't know if he's watching the time.
0:20:16 > 0:20:18I'm looking at the reduction, he's nearly finished.
0:20:18 > 0:20:23I noticed he didn't put all of the white wine in
0:20:23 > 0:20:27- and the white wine vinegar. - But I hope there's some left to go in the hollandaise.- Yeah.
0:20:27 > 0:20:30And Claire. She's whisking away.
0:20:30 > 0:20:33Whisking very good, actually. I'm quite impressed with her skills.
0:20:33 > 0:20:36Yeah, her eggs were changing colour the most.
0:20:36 > 0:20:40I saw that, they increased in volume. I really like that. So, promising.
0:20:40 > 0:20:43Holding together so far,
0:20:43 > 0:20:47I just want to get my eggs in the pan and the muffins on.
0:20:50 > 0:20:51So, what could actually go wrong?
0:20:51 > 0:20:55If the eggs are not cooked enough, when you add the butter,
0:20:55 > 0:20:57you're going to have a liquid hollandaise.
0:20:57 > 0:20:59For me, I want that beautiful, stiff,
0:20:59 > 0:21:02peaky hollandaise to sit perfectly on the eggs.
0:21:02 > 0:21:05- Yeah.- Oh, no. I think it's split.
0:21:05 > 0:21:09- I'll have to start again.- Julia's, unfortunately, split her eggs.
0:21:09 > 0:21:11- That's not good.- It's not good.
0:21:11 > 0:21:14- It's not good.- And is that because she's not working at a fast pace?
0:21:14 > 0:21:18- Yeah.- It doesn't look shiny, like Kim's lovely one.
0:21:18 > 0:21:20It looks a bit gloopy.
0:21:20 > 0:21:24This is obviously going to set her back in time, because I think she's going to start again.
0:21:24 > 0:21:26- I think the pressure's getting to her.- Aww!
0:21:28 > 0:21:32So, while Julia starts again, over on Nick's station,
0:21:32 > 0:21:34his sauce has also split.
0:21:34 > 0:21:37It's split, so, yeah, I need to start again.
0:21:39 > 0:21:41Our cooks have less than just ten minutes on the clock.
0:21:41 > 0:21:43It's all gone horribly wrong.
0:21:44 > 0:21:48And with so much to do, there's only one thing for it.
0:21:48 > 0:21:50Get whisking, come on!
0:21:50 > 0:21:53- You can do it, Julia and Nick! - I don't think there's enough time!
0:21:55 > 0:21:58Blooming heck! What's happened here? There's egg everywhere!
0:21:58 > 0:22:00My whisk. My whisk went...pyoo.
0:22:00 > 0:22:03So you're the only one that hasn't split your sauce.
0:22:03 > 0:22:04No, I think it's OK.
0:22:04 > 0:22:07- Very good.- Fingers crossed! - Good luck.- Thank you.
0:22:10 > 0:22:14Cooks, just five minutes left, five minutes to go.
0:22:18 > 0:22:21Whisk like the wind! Does anybody else need water?
0:22:21 > 0:22:23They look nice and pale, now.
0:22:23 > 0:22:25Have a lid on, that'll get it going quicker.
0:22:25 > 0:22:29- Bless you! See, it's all hands on deck here, all helping each other! - I know, thank you.
0:22:32 > 0:22:36- How much more are you going to add? - I don't know...- Keep going.- It can probably take a lot more than that.
0:22:39 > 0:22:41Get those eggs on, get them on, get them in.
0:22:42 > 0:22:44- Because you know you've got three minutes.- Yeah.
0:22:49 > 0:22:51- We're all helping!- I know!
0:22:55 > 0:22:59As Julia adds her eggs to the pan, it's all going wrong.
0:22:59 > 0:23:02Oh! One of my eggs has gone!
0:23:04 > 0:23:08Time is ticking away and Nick still hasn't started toasting his muffins.
0:23:09 > 0:23:12- (Start your muffin.) - This hasn't thickened!
0:23:13 > 0:23:15(Season it, get your muffin.)
0:23:15 > 0:23:18- OK.- Have you got the butter in there, yeah?
0:23:19 > 0:23:23No! No, the butter, yeah, yeah. Sorry, I was...I was thinking, God!
0:23:23 > 0:23:25Yeah, I did!
0:23:26 > 0:23:28Just one minute left, guys.
0:23:28 > 0:23:31- One minute to go. - Come on Nick, let's go!
0:23:43 > 0:23:44Claire is first to finish.
0:23:47 > 0:23:50But Nick and Julia are using every last second
0:23:50 > 0:23:51to just get something on the plate.
0:23:53 > 0:23:5430 seconds to go.
0:23:59 > 0:24:07- Oh, no!- Ten, nine, eight, seven, six, five,
0:24:07 > 0:24:11four, three, two, one.
0:24:11 > 0:24:14That's it. Stop cooking!
0:24:14 > 0:24:18Step away from your plates, you've done all you can. Oh, Nick!
0:24:20 > 0:24:24Oh, that was so tense! It's now time to taste.
0:24:25 > 0:24:28- Are you ready to taste, Kim?- Yeah.- OK.
0:24:40 > 0:24:42We had the eggs, which were cooked very nice.
0:24:42 > 0:24:43They don't look that appealing.
0:24:43 > 0:24:46And the bread's a little bit raw, and seasoning, it needed salt.
0:24:53 > 0:24:54Yeah!
0:24:56 > 0:24:58The relief when we cut into the eggs.
0:25:02 > 0:25:03Eggs, beautifully cooked.
0:25:03 > 0:25:05With the hollandaise, I think it's beautiful.
0:25:15 > 0:25:18The hollandaise is a little bit loose, and vinegar, I can taste it,
0:25:18 > 0:25:20but it needed a little bit more,
0:25:20 > 0:25:22just to give it the impact of what eggs Benedict is.
0:25:22 > 0:25:26- Yeah.- Overall, guys, honestly, well done and thank you very much.
0:25:26 > 0:25:29Brilliant! Take your eggs!
0:25:29 > 0:25:31Thank you.
0:25:34 > 0:25:36Overall, they did OK.
0:25:36 > 0:25:37- You know, a very good effort.- Yeah.
0:25:39 > 0:25:40My sauce split. Not in my game plan,
0:25:40 > 0:25:44not really what I wanted, but that's what happens.
0:25:45 > 0:25:50Watching Kim, she made it look very easy. It wasn't.
0:25:50 > 0:25:52I'd love to go through to the next round,
0:25:52 > 0:25:56but in my heart of hearts, I feel like the other two were better.
0:25:56 > 0:26:01Have you got any idea of who you're going to say goodbye to first?
0:26:01 > 0:26:02- I'm afraid I do.- You do?- I do.
0:26:02 > 0:26:05I'll be cooking for Pierre Koffmann himself -
0:26:05 > 0:26:09such a legend - and I want to make sure whoever I take through to the
0:26:09 > 0:26:12final, then they can keep up and deliver the best plate of food.
0:26:12 > 0:26:14OK, well, let's go break the news.
0:26:17 > 0:26:21Only two people can be taken through to the next round.
0:26:21 > 0:26:25For one of our home cooks, it's time to leave the competition.
0:26:25 > 0:26:29Obviously Kim can only take one of you through to the Friday final
0:26:29 > 0:26:31as her partner, and she has made up
0:26:31 > 0:26:33her mind who is going to leave first.
0:26:33 > 0:26:36So I have made a decision, we'll be saying goodbye to...
0:26:41 > 0:26:42..Nick.
0:26:42 > 0:26:44Sorry, Nick.
0:26:45 > 0:26:47It wasn't an unexpected decision,
0:26:47 > 0:26:49I think the other two did much better than me
0:26:49 > 0:26:51and they both deserve their places.
0:26:51 > 0:26:52Good luck, you two.
0:26:55 > 0:26:58That just leaves safeguarding officer Julia...
0:26:58 > 0:27:00I've just got to remember that
0:27:00 > 0:27:02seasoning is the key, so season, season, season.
0:27:02 > 0:27:05..and reservations supervisor Claire, to cook it out
0:27:05 > 0:27:07for a place in the Friday final.
0:27:09 > 0:27:12To cook alongside someone like Kim - a dream come true.
0:27:12 > 0:27:15It's now time for our third and final round.
0:27:15 > 0:27:18Now, our cooks have been given all the ingredients
0:27:18 > 0:27:19to one of Kim's dishes.
0:27:19 > 0:27:22They'll have one hour to identify all the ingredients
0:27:22 > 0:27:26and to create a dish of their own. I hope you've been kind.
0:27:27 > 0:27:28Ooh!
0:27:28 > 0:27:31OK, so for you at home, here's what Kim's chosen.
0:27:33 > 0:27:41Kim's ingredients include snails, ricotta, Parmesan, a shallot, flour,
0:27:41 > 0:27:45eggs, chickweed, and Pernod.
0:27:45 > 0:27:47Easy enough for a classically-trained chef,
0:27:47 > 0:27:49but what will our home cooks think?
0:27:51 > 0:27:54So, Kim, any tips for our cooks?
0:27:54 > 0:27:58Be very creative and produce a great plate of food.
0:27:58 > 0:28:01No pressure(!) Right, cooks, you've got one hour.
0:28:01 > 0:28:05Reveal your ingredients, because your time starts now.
0:28:20 > 0:28:23- Have you tried those? - No, I've just looked at them!
0:28:23 > 0:28:25You're not going to give it a try?
0:28:29 > 0:28:33Unusual. A texture I'm not familiar with!
0:28:34 > 0:28:36- (Do they know what it is?) - (I don't, no.)
0:28:37 > 0:28:38- Do you know what that is?- No!
0:28:41 > 0:28:42Oh, dear God!
0:28:45 > 0:28:48- Have you tried that? - I smelt it.- I tried it.
0:28:53 > 0:28:54Oh, my God!
0:28:55 > 0:28:56Oh...
0:28:59 > 0:29:01- Julia.- Yes?!
0:29:01 > 0:29:04Have you managed to identify everything?
0:29:04 > 0:29:08- Well, obviously, that's a lemon. - Yes!- Good start!
0:29:08 > 0:29:10I thought they might be those goose barnacles things I've seen,
0:29:10 > 0:29:13but they look a different shape.
0:29:14 > 0:29:15So, what are you going to do?
0:29:15 > 0:29:21Oh, well... Sort of a creamy, garlicy sauce, maybe.
0:29:21 > 0:29:23- OK.- That's about as far as I've got, really.
0:29:23 > 0:29:26It's a hard one. I do feel for you.
0:29:26 > 0:29:27You're so mean!
0:29:29 > 0:29:33So, while Julia needs a little more time to come up with a plan,
0:29:33 > 0:29:36Claire's got stuck straight in, and has started to make pasta.
0:29:37 > 0:29:39- How are we?- A little bit nervous.
0:29:39 > 0:29:41- Yeah?- I don't know what these are.
0:29:41 > 0:29:42Yeah, rough guess, what do you think?
0:29:42 > 0:29:44Well, I thought they might be snails.
0:29:44 > 0:29:47So I was going to make pasta and I kind of then thought,
0:29:47 > 0:29:50maybe gnocchi, but I haven't got what I need for that,
0:29:50 > 0:29:53so I'm going to have to improvise.
0:29:53 > 0:29:56I'm sure it will come to you as you start cooking.
0:29:56 > 0:29:59- OK, yeah, I'm sure.- Well, I hope it does!- Fingers crossed.
0:29:59 > 0:30:01- Absolutely.- Good luck.- Thank you.
0:30:03 > 0:30:06I'm not feeling at all confident about the challenge.
0:30:06 > 0:30:09I don't really know what I'm cooking with or what the end product is going to be.
0:30:12 > 0:30:14I feel so sorry for them!
0:30:14 > 0:30:16- It's tough.- It's exciting!
0:30:16 > 0:30:19It's exciting! You can't stop smiling.
0:30:19 > 0:30:20So, let's start with Julia.
0:30:20 > 0:30:22She's stuck.
0:30:22 > 0:30:24I think just identifying the products.
0:30:24 > 0:30:27That's one of the key things, isn't it, to making a great dish -
0:30:27 > 0:30:32- knowing what you're actually cooking with.- It's quite daunting, because this isn't...
0:30:32 > 0:30:34This is way outside my comfort zone, this.
0:30:34 > 0:30:35I don't even know what that is.
0:30:35 > 0:30:38That looks like, sort of, clippings from the garden!
0:30:38 > 0:30:41Claire, who has made a start.
0:30:41 > 0:30:44Looking at the ingredients and then just going for it. I like that.
0:30:44 > 0:30:48I'm feeling quite calm, even though I haven't got a clue what I'm doing!
0:30:48 > 0:30:5215 minutes into the round and Julia has finally come up with a plan.
0:30:53 > 0:30:58I'm going to do a tartlet base and then try and make a, sort of,
0:30:58 > 0:31:04bechamel sauce, and then put those things, those things in it.
0:31:04 > 0:31:07But Claire is having second thoughts about making pasta.
0:31:07 > 0:31:12I don't know what to do with this. I might try to do a tart.
0:31:12 > 0:31:16So that's two tarts on the menu.
0:31:16 > 0:31:21- How's your pastry?- Fallen to bits, but, you know.- Oh, no!
0:31:21 > 0:31:23It might look better when there's a filling in there.
0:31:23 > 0:31:28You've got 25 minutes, so still plenty of time.
0:31:31 > 0:31:33There's too much egg in it,
0:31:33 > 0:31:36because I started it off thinking it was going to be pasta.
0:31:36 > 0:31:38- How're you getting on? - It's all gone horribly wrong!
0:31:42 > 0:31:47So we've got two snail tarts. How do you feel about that?
0:31:47 > 0:31:49Snail tart? No. It'll be interesting to see the flavours
0:31:49 > 0:31:53they'll pull together for a snail tart.
0:31:53 > 0:31:58- It sounds so funny, doesn't it? A snail tart!- Snail tart!
0:31:58 > 0:32:00"What's on your menu tonight?" "Snail tart."
0:32:00 > 0:32:03I've decided to make another tartlet case,
0:32:03 > 0:32:06because my pastry wasn't very good, first of all.
0:32:06 > 0:32:10It would have been nice to see a different take on the snails
0:32:10 > 0:32:12and the rest of the ingredients I gave,
0:32:12 > 0:32:13but now we have two tarts.
0:32:15 > 0:32:18There is just ten minutes left.
0:32:18 > 0:32:21- How are you getting on?- I've got two pans and things are cooking!
0:32:24 > 0:32:28- Is this one going to be better? - I think it... I'm hopeful.
0:32:28 > 0:32:29That's great. Get it in the oven, yeah?
0:32:29 > 0:32:32Yes, that's what I'm going to do, yeah.
0:32:34 > 0:32:36What have you filled your tart with?
0:32:36 > 0:32:40Garlic and shallot, with a bit of Parmesan on.
0:32:40 > 0:32:44And then, what I think are snails, I'm going to pan-fry them lightly,
0:32:44 > 0:32:48- because I don't think they need a lot of cooking.- That sounds nice.
0:32:48 > 0:32:50We'll see!
0:32:50 > 0:32:52I've decided to use this lovely green stuff.
0:32:52 > 0:32:57I'm going to do, just very quickly, pan-fry it
0:32:57 > 0:32:59and then, perhaps, dress it with a little bit of lemon.
0:33:02 > 0:33:04- How're you getting on?- It's probably the most random thing
0:33:04 > 0:33:07- I've ever cooked!- I know, so's mine!
0:33:08 > 0:33:11Cooks, you only have one minute left. One minute to go.
0:33:22 > 0:33:24I just want something to get this off...
0:33:24 > 0:33:27- Oh, here we go.- Thank you. Lovely.- That's all right.
0:33:30 > 0:33:3230 seconds left.
0:33:32 > 0:33:34Claire is first to finish,
0:33:34 > 0:33:37while Julia puts the finishing touches to her tart.
0:33:38 > 0:33:39I'll have to put a bit of Parmesan...
0:33:41 > 0:33:44That's it, stop cooking, step away from your plates.
0:33:46 > 0:33:47So, let's taste.
0:33:49 > 0:33:51First to be judged, it's Claire.
0:33:51 > 0:33:55She's made snails, two ways with Pernod, garlic and cream,
0:33:55 > 0:33:59accompanied with a shallot, garlic and cheese tart.
0:34:02 > 0:34:04Now, how was that challenge for you?
0:34:04 > 0:34:08I'm not used to cooking with things that I don't know what they are, but we've got some food on a plate.
0:34:08 > 0:34:12- Absolutely!- We're not sure what it is, but there's food on a plate.
0:34:12 > 0:34:16- So, would you like to taste now? - I would love to try it!
0:34:24 > 0:34:26Did you put the Pernod inside there, as well?
0:34:26 > 0:34:29No, but I did some of the shallots off with...
0:34:29 > 0:34:32- Deglazed.- Yeah.- You can taste a bit, can't you?- Yeah, you can.
0:34:33 > 0:34:35You said the word, snails.
0:34:35 > 0:34:37- I think you really did understand they were.- Yep.
0:34:37 > 0:34:39Your tart, cooked very nicely.
0:34:39 > 0:34:42Really nice tasting onion cheese tart, so for me,
0:34:42 > 0:34:44very happy with the dish.
0:34:47 > 0:34:50- It's nice to see you smile.- Yeah! - No, that's good. Really well done.
0:34:50 > 0:34:53- Thank you.- If you'd like to go back to the waiting room
0:34:53 > 0:34:55for the last time. We'll see you really shortly.
0:34:55 > 0:34:58It went pretty well, all things considered.
0:34:58 > 0:35:02I didn't know what I was cooking with or what to do with it.
0:35:02 > 0:35:05Good comments about my pastry, so I'm thrilled with that,
0:35:05 > 0:35:08considering it started off as pasta!
0:35:08 > 0:35:11I thought considering not knowing half the products,
0:35:11 > 0:35:13I thought she delivered a really great plate of food.
0:35:13 > 0:35:15So, very happy with the dish.
0:35:15 > 0:35:18Wow! I think she was so, so surprised.
0:35:18 > 0:35:22- I know.- But to see her smile at the end was lovely.- It was fantastic.
0:35:24 > 0:35:26Next into the tasting room, it's Julia.
0:35:26 > 0:35:32She's made a snail and shallot tart, topped with a bechamel cheese sauce.
0:35:35 > 0:35:36Are you glad that's over?
0:35:36 > 0:35:38Yeah.
0:35:39 > 0:35:42That was the most random piece of cooking I've ever done!
0:35:42 > 0:35:44Did you realise what this was?
0:35:44 > 0:35:45I thought they were peashoots.
0:35:45 > 0:35:47It is a chickweed.
0:35:47 > 0:35:48Oh, OK.
0:35:48 > 0:35:51Yeah, quite earthy forage leaf.
0:36:02 > 0:36:05I'm not going to lie, it's not the best I've tasted.
0:36:05 > 0:36:06Yes, the pastry is a bit undercooked.
0:36:06 > 0:36:09- Yeah.- The snails, they need a bit less cooking.
0:36:09 > 0:36:11Not knowing the products, it was a difficult challenge.
0:36:11 > 0:36:16- So hard.- I thought you delivered a plate of food and good job.
0:36:16 > 0:36:18- Thank you.- Well done. - Thank you.- Well done.
0:36:18 > 0:36:21If you'd like to go back to the waiting room for the last time.
0:36:23 > 0:36:27- Were they peashoots? - No, they're chickweed.- Chickweed?
0:36:27 > 0:36:30When I pulled the covers back and saw all those ingredients,
0:36:30 > 0:36:32I couldn't even name some of them.
0:36:32 > 0:36:35I just really, rabbit in a headlight job at that point!
0:36:35 > 0:36:36I really feel for Julia.
0:36:36 > 0:36:41Such a shame. She made her tart twice and, you know,
0:36:41 > 0:36:45it didn't really deliver a beautiful-tasting snail tart.
0:36:45 > 0:36:47I can't see me going through.
0:36:47 > 0:36:51I did OK in the other two, but this was my downfall.
0:36:51 > 0:36:55So, do you have an idea of who you're going to take through to the final?
0:36:55 > 0:36:57I think it's very tough.
0:36:57 > 0:36:58They do fantastic in the first challenge,
0:36:58 > 0:37:00they get better in the second.
0:37:00 > 0:37:01The third challenge...
0:37:01 > 0:37:03It's going to be close.
0:37:03 > 0:37:06OK. Before you let us know who you've picked,
0:37:06 > 0:37:08let's go and see what you do with those ingredients.
0:37:08 > 0:37:10Yes.
0:37:10 > 0:37:12Put us out of our misery, what are you making?
0:37:12 > 0:37:17So, I'm going to make a tortellini of the ricotta cheese,
0:37:17 > 0:37:19nutmeg and chickweed
0:37:19 > 0:37:21and then I'm going to do garlic roasted butter snails
0:37:21 > 0:37:25and an emulsion of the garlic and Pernod.
0:37:25 > 0:37:28- Of course!- Of course.- Of course. - THEY LAUGH
0:37:28 > 0:37:32- Why didn't we think of that? - It was on the tip of my tongue!
0:37:32 > 0:37:33OK, well, take it away.
0:37:33 > 0:37:36OK, so first I'm going to start making the pasta.
0:37:36 > 0:37:38We've got some 00 flour,
0:37:38 > 0:37:42eggs and what I've also got here is a chlorophyll
0:37:42 > 0:37:43of the three-cornered garlic,
0:37:43 > 0:37:46so I've blended it up and I've just squeezed out just the juice.
0:37:46 > 0:37:49A really intense flavour which I'm going to make this into
0:37:49 > 0:37:50a green-coloured pasta.
0:37:50 > 0:37:53- Ah.- So obvious.
0:37:53 > 0:37:56You were going to make pasta, Claire.
0:37:56 > 0:37:59- How do you feel now?- Kicking myself, but at the same time,
0:37:59 > 0:38:00it wouldn't have been as good.
0:38:00 > 0:38:02Is this something you serve at your restaurant?
0:38:02 > 0:38:05No, this is me having some fun as a chef.
0:38:05 > 0:38:06- Oh, is it?- Absolutely.
0:38:06 > 0:38:09- Wow. OK. - I'm going to start blending this.
0:38:10 > 0:38:12First, we're going to make it green.
0:38:21 > 0:38:26OK, so, the next thing, I'm going to infuse a little bit of milk, cream,
0:38:26 > 0:38:27a little splash of Pernod.
0:38:30 > 0:38:32You've worked with some wonderful chefs.
0:38:32 > 0:38:35Yeah, I've worked with The Gordon Ramsay Group for about ten years.
0:38:35 > 0:38:37What's he like to work for?
0:38:37 > 0:38:39You know what? He's absolutely an amazing chef.
0:38:39 > 0:38:41Is he? Well, he is an amazing chef. Not "Is he?"
0:38:41 > 0:38:45So, you actually made history, being at the Savoy Grill, haven't you?
0:38:45 > 0:38:47I became the first female head chef ever.
0:38:47 > 0:38:49Your family must be very proud.
0:38:49 > 0:38:51Very proud.
0:38:51 > 0:38:54So what I'm doing here is the mixture of ricotta,
0:38:54 > 0:38:55a little bit of nutmeg in there,
0:38:55 > 0:38:58lemon juice to freshen it up and then this is the chickweed.
0:38:58 > 0:39:01So, thinking forward to Friday and cooking for Pierre Koffmann,
0:39:01 > 0:39:03does that fill you with dread?
0:39:03 > 0:39:05- No!- Or excitement?- Excitement.
0:39:05 > 0:39:06- That's good.- I can't wait.
0:39:06 > 0:39:08Oh, exciting.
0:39:09 > 0:39:12What I'm going to do is I'm going to start rolling the pasta.
0:39:17 > 0:39:18Make a few shapes.
0:39:21 > 0:39:24So using just egg yolk to stick the pasta together.
0:39:24 > 0:39:26It just looks like perfection.
0:39:29 > 0:39:31Have you ever made tortellinis?
0:39:31 > 0:39:34No, I've made ravioli.
0:39:34 > 0:39:37Are these little hats? I don't know what the translation is.
0:39:37 > 0:39:40- What do you call them?- Tortellinis? - Yeah.
0:39:40 > 0:39:42I knew you were going to say that!
0:39:45 > 0:39:47What I'm going to do is use some snails.
0:39:47 > 0:39:50I noticed you both used a lot of snails.
0:39:50 > 0:39:54- We normally use about five or six. - THEY LAUGH
0:39:55 > 0:39:58So, this is the three-cornered garlic. Again, nicely roasted,
0:39:58 > 0:40:00and then I'm just going to...
0:40:04 > 0:40:06It smells divine.
0:40:06 > 0:40:09..finish up with the chickweed as the salad.
0:40:15 > 0:40:18- Then what we're looking for is just that...- The top.
0:40:18 > 0:40:21- ..frothy top. - The smell of that!
0:40:21 > 0:40:22That looks incredible.
0:40:24 > 0:40:26- Amazing.- Stunning.
0:40:26 > 0:40:28The all-important taste test.
0:40:30 > 0:40:33- What do you think? - Oh, it's beautiful.
0:40:33 > 0:40:35That's amazing.
0:40:35 > 0:40:38It is now time to reveal who your partner will be in the Friday final,
0:40:38 > 0:40:40but before you tell us who it's going to be,
0:40:40 > 0:40:43let's have a quick recap of what our cooks made earlier.
0:40:44 > 0:40:48In the first round, Julia wowed Kim with her flavours...
0:40:49 > 0:40:52..she scraped through the second round with her eggs Benedict...
0:40:53 > 0:40:56..and she pushed herself out of her comfort zone with
0:40:56 > 0:41:00unfamiliar ingredients, producing a snail tart in the final round.
0:41:00 > 0:41:03It would mean an awful lot if Kim did pick me.
0:41:03 > 0:41:05I can't see me going through to the Friday final.
0:41:07 > 0:41:10Claire under-seasoned her lamb koftas in the first round...
0:41:12 > 0:41:16..produced perfectly poached eggs in a buttery hollandaise that lived up
0:41:16 > 0:41:17to Kim's expectations...
0:41:18 > 0:41:21..but was her dish of snails two ways enough
0:41:21 > 0:41:23to win her a place in Friday's final?
0:41:23 > 0:41:27It would mean a lot to be picked but honestly,
0:41:27 > 0:41:29I've just had the most amazing day.
0:41:29 > 0:41:31Firstly, I'd like to say well done to both of you.
0:41:31 > 0:41:33You've been brilliant sports.
0:41:33 > 0:41:36It's not been easy but I hope you've both enjoyed your day.
0:41:36 > 0:41:38Now, Kim has made her decision,
0:41:38 > 0:41:41who she's going to take through to the Friday final.
0:41:41 > 0:41:42So, Kim, it's over to you.
0:41:44 > 0:41:46As you know, both of you have been fantastic.
0:41:46 > 0:41:49I've enjoyed watching you create your dishes.
0:41:49 > 0:41:51Friday is the final.
0:41:51 > 0:41:53I want to win, so I've made a decision.
0:41:55 > 0:41:57I'm going to take Claire.
0:41:57 > 0:42:00- Thank you.- Well done. - APPLAUSE
0:42:02 > 0:42:05Amazed and amazing.
0:42:05 > 0:42:06It's just the icing on the cake.
0:42:06 > 0:42:08I can't wait for Friday.
0:42:08 > 0:42:09I'm feeling fine.
0:42:09 > 0:42:12I tried my best but I lost to a really worthy winner.
0:42:12 > 0:42:14Any last tips for Claire, then, on Friday?
0:42:14 > 0:42:16Me and you will work well together, I know,
0:42:16 > 0:42:19so we'll stay focused and taste everything.
0:42:19 > 0:42:22- Yeah, definitely.- Perfect. - Can't wait.
0:42:22 > 0:42:24I think going with Claire was the best choice.
0:42:24 > 0:42:25She had the thought process.
0:42:25 > 0:42:28She worked tidy, organised and I really like to see that in a chef.
0:42:28 > 0:42:31So really looking forward to working with Kim on Friday,
0:42:31 > 0:42:35to work alongside a chef of her calibre.
0:42:35 > 0:42:37I just really want to do her proud.
0:42:37 > 0:42:38'Tomorrow on Yes Chef...
0:42:40 > 0:42:44'..three more home cooks go all out to impress top chef Ryan Simpson.'
0:42:44 > 0:42:46Don't throw it away, don't throw it away.
0:42:46 > 0:42:51'It's the chance for them to work alongside the best in the business,
0:42:51 > 0:42:54'but only one can become their partner in the Friday final.'