0:00:01 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:07 > 0:00:10Three amateur home cooks are here to prove they have what it takes
0:00:10 > 0:00:12to be paired with the best in the business
0:00:12 > 0:00:15for the cooking experience of a lifetime.
0:00:15 > 0:00:16Holy moly!
0:00:16 > 0:00:17Go!
0:00:19 > 0:00:22Each day, an award-winning chef will choose their perfect partner
0:00:22 > 0:00:24from three talented home cooks.
0:00:24 > 0:00:2630 seconds to go!
0:00:26 > 0:00:29I think I'm creatively stuck.
0:00:29 > 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 > 0:00:40There is only two types of cooking, bad cooking and good cooking.
0:00:40 > 0:00:44The professional chefs' reputations are on the line
0:00:44 > 0:00:48but will the amateur home cooks live up to expectations?
0:00:48 > 0:00:49This is Yes, Chef.
0:00:51 > 0:00:53Hello, and welcome to Yes, Chef.
0:00:53 > 0:00:55Let's meet today's home cooks.
0:00:56 > 0:01:01First it's Harriet Maule-ffinch, a digital designer from Wolverhampton.
0:01:01 > 0:01:05I guess my style of cooking is a bit haphazard.
0:01:05 > 0:01:08My friends and family I think enjoy my cooking most of the time,
0:01:08 > 0:01:10unless I'm being a bit too experimental.
0:01:10 > 0:01:13Lance Turner is a regional development manager
0:01:13 > 0:01:16from Bradford-on-Avon in Wiltshire.
0:01:16 > 0:01:18My cooking style is eclectic.
0:01:18 > 0:01:22It's certainly driven by the vegetables I grow in my garden.
0:01:22 > 0:01:26I love growing different chillies and matching that to the food.
0:01:26 > 0:01:28And finally, it's Alice Taylor,
0:01:28 > 0:01:31a marketing executive from Huddersfield.
0:01:32 > 0:01:34I am a passionate cook.
0:01:34 > 0:01:36I love putting my own stamp on it.
0:01:36 > 0:01:39I would love to showcase one of my own dishes.
0:01:39 > 0:01:42Our cooks are ready to go so let's meet today's chef.
0:01:43 > 0:01:45In 2001, Atul Kochhar became
0:01:45 > 0:01:49the very first Indian chef to be awarded a Michelin star
0:01:49 > 0:01:51for his unique take on Indian cuisine.
0:01:51 > 0:01:55I've been cooking in the United Kingdom for the last 23 years now.
0:01:55 > 0:02:00And in 2007 he received another star for his London restaurant, Benares.
0:02:00 > 0:02:02The food is very sensorial.
0:02:02 > 0:02:05Seasonality is extremely critical on my menus.
0:02:05 > 0:02:09I grew up in India, where we respect all the five senses.
0:02:09 > 0:02:12When you eat something, all the senses need to be involved
0:02:12 > 0:02:14otherwise there's no enjoyment of food.
0:02:14 > 0:02:16With incredibly high standards,
0:02:16 > 0:02:19Atul was extremely focused on the competition.
0:02:19 > 0:02:20Winning is everything!
0:02:20 > 0:02:24I need a lamb samosa, chicken tikka and the crab kofta.
0:02:24 > 0:02:28What really impressed me most is when people show creativity.
0:02:28 > 0:02:30They have to have this natural inborn thing,
0:02:30 > 0:02:33an urge that they want to do well.
0:02:33 > 0:02:34- You like this one better?- Yeah.
0:02:34 > 0:02:36Don't be so scared of me!
0:02:36 > 0:02:38You know, they wake up every morning
0:02:38 > 0:02:40excited with the sense that "I have to go cook".
0:02:40 > 0:02:43If I can get that, man, I'll be winning.
0:02:45 > 0:02:46Welcome, everyone.
0:02:46 > 0:02:49Now, Atul is going to be picking one of you three cooks
0:02:49 > 0:02:52to be his partner in this week's Friday final.
0:02:52 > 0:02:54What are you going to be looking for, Atul?
0:02:54 > 0:02:55Very simple stuff, to be honest.
0:02:55 > 0:02:58We look for seasonality, we look for flavour, we look for colour,
0:02:58 > 0:03:02we look for punch. You want food for all senses,
0:03:02 > 0:03:04that's what I want from you.
0:03:04 > 0:03:05Any last tips for our cooks?
0:03:05 > 0:03:09Well, use your creativity and keep your nerves, that's all I want.
0:03:09 > 0:03:11Well, let's get started.
0:03:11 > 0:03:12This is round one.
0:03:12 > 0:03:16You've got 45 minutes to create your best dish for Atul.
0:03:16 > 0:03:19Right, cooks. Good luck, because your time starts now.
0:03:23 > 0:03:25Our home cooks are against the clock
0:03:25 > 0:03:27and they are going all out to impress Atul
0:03:27 > 0:03:29with their Dish Of The Day.
0:03:29 > 0:03:34Most important process is definitely getting the ingredients chopped, ready.
0:03:34 > 0:03:38All the magic comes together at the very end when we throw it in the pan.
0:03:38 > 0:03:41Alice is making a Thai prawn stir-fry
0:03:41 > 0:03:44with lotus fruit chips and a papaya salad.
0:03:46 > 0:03:50Lance wants to win over Atul with a classic Indian Curry.
0:03:50 > 0:03:53He's making chicken murgh masala with flatbread and rice.
0:03:53 > 0:03:58The recipe came about from a love of curry but not having much time.
0:03:58 > 0:03:59Little bit nervous still,
0:03:59 > 0:04:03but ask me in half an hour and things may change.
0:04:04 > 0:04:07Harriet is hoping to wow with bold flavours.
0:04:07 > 0:04:11She's making a Malaysian king prawn laksa curry with noodles.
0:04:11 > 0:04:15I'm cooking a laksa because I love Asian food.
0:04:15 > 0:04:17It's healthy, it's just what I love to cook.
0:04:21 > 0:04:23Hi, Harry, how you getting on?
0:04:23 > 0:04:27Just got the stock started with the prawn heads and shells
0:04:27 > 0:04:30and that's going to form the basis of the laksa
0:04:30 > 0:04:32along with the coconut milk.
0:04:32 > 0:04:34Sounds very good. What have you added of your own?
0:04:34 > 0:04:38- Fennel.- I love fennel, but fennel is not usually part of laksa.
0:04:38 > 0:04:40- It's very European.- Yeah.
0:04:40 > 0:04:43Fennel and seafood goes very well, so very good thinking there.
0:04:43 > 0:04:44OK, thank you. Yes, excellent.
0:04:44 > 0:04:47- Well done.- Well, we look forward to tasting it.
0:04:47 > 0:04:49- Thank you.- Good luck. - Thank you very much, thank you.
0:04:57 > 0:04:59- Hi, Lance.- Hi, how are you doing?
0:04:59 > 0:05:00Good, how are you doing?
0:05:00 > 0:05:03Not too bad. It's a race at the beginning here
0:05:03 > 0:05:05and I've got a lot of things that need to be done
0:05:05 > 0:05:06early on in the process.
0:05:06 > 0:05:08And that's a scotch bonnet chilli?
0:05:08 > 0:05:10No, they're a chilli which I grew myself.
0:05:10 > 0:05:13- Really?- Oh, you grow these yourself?
0:05:13 > 0:05:16- You brought them from home? - Brought them from home.
0:05:16 > 0:05:19One scotch bonnet is enough to blow the street!
0:05:21 > 0:05:23I'm using one today.
0:05:23 > 0:05:25I hope we will remain friends afterwards!
0:05:25 > 0:05:26I hope so!
0:05:32 > 0:05:36This is a Thai lotus root and I'm going to be making lotus chips,
0:05:36 > 0:05:41which is a nice alternative to your standard potato chips.
0:05:42 > 0:05:43Hey, how are you doing?
0:05:43 > 0:05:45I'm good, thank you.
0:05:45 > 0:05:47Lotus chips?
0:05:47 > 0:05:48I've never had lotus chips before.
0:05:48 > 0:05:50- You'll love them. - I have, I love them.
0:05:50 > 0:05:53- Really?- And where is the inspiration coming from?
0:05:53 > 0:05:55It's from Thailand.
0:05:55 > 0:05:58- Have you been to Thailand?- Yeah, I've been to Thailand a few times,
0:05:58 > 0:05:59- I love it.- And you love the food?
0:05:59 > 0:06:02- The food is amazing. - What's your favourite ingredient?
0:06:02 > 0:06:03Most likely chilli.
0:06:03 > 0:06:05I love chilli because it elevates the dish
0:06:05 > 0:06:07and you've just got to be brave.
0:06:07 > 0:06:10So, what is this round called, consume the chillies?
0:06:13 > 0:06:15So far, so good,
0:06:15 > 0:06:18but the chillies are presenting another challenge
0:06:18 > 0:06:19for our home cooks.
0:06:19 > 0:06:21The heat of the chillies in the room are...
0:06:21 > 0:06:22getting to us all a little bit.
0:06:25 > 0:06:28I think that chilli's got to the back of my throat.
0:06:28 > 0:06:29But it's not just the chillies
0:06:29 > 0:06:32that our heating things up in the kitchen.
0:06:32 > 0:06:35We got the hobs mixed up, so I burnt attempt one.
0:06:35 > 0:06:38So this is attempt two and that's going well.
0:06:38 > 0:06:41So, let's start with Harry - she's doing a Malaysian laksa.
0:06:41 > 0:06:42A favourite dish of yours?
0:06:42 > 0:06:44- Do you like laksa? - I absolutely adore laksa.
0:06:44 > 0:06:47She has her own spin on it and that put a smile on my face.
0:06:47 > 0:06:52The moment I saw fennel I said, that's a clever girl, I like that.
0:06:52 > 0:06:54Atul's a brilliant chef, he's obviously very experienced
0:06:54 > 0:06:56in the kitchen with Indian food and curries.
0:06:56 > 0:06:59Quite nerve-racking because he'll know exactly how
0:06:59 > 0:07:01all these things should taste.
0:07:01 > 0:07:03How are you getting on, Harriet? You OK?
0:07:03 > 0:07:05Yeah, not too bad. How are you?
0:07:05 > 0:07:06Calm, surprisingly calm.
0:07:09 > 0:07:11Let's talk about Lance.
0:07:11 > 0:07:12He's doing a chicken murgh masala.
0:07:12 > 0:07:14- Yes.- Another great dish.
0:07:14 > 0:07:18It's a fabulous dish and, again, he has his own spin on it.
0:07:18 > 0:07:21He seems like quite an enthusiast, who grows his own spices,
0:07:21 > 0:07:23especially grows his own chillies.
0:07:23 > 0:07:26- Even I don't do that!- He does that!
0:07:26 > 0:07:28I was quite impressed.
0:07:28 > 0:07:30I want to learn from him.
0:07:30 > 0:07:34These chillies look particularly damaging but they are not that hot.
0:07:34 > 0:07:36I find with chilli,
0:07:36 > 0:07:39you often get heat but no flavour of chilli
0:07:39 > 0:07:42and this is more flavour of chilli and a little less heat.
0:07:44 > 0:07:46So, let's now talk about Alice.
0:07:46 > 0:07:51She's doing her Thai prawn stir-fry with a papaya salad and lotus chips.
0:07:51 > 0:07:54I've never had lotus chips, so I'm looking forward to that.
0:07:54 > 0:07:56Big flavours there, in my opinion.
0:07:56 > 0:07:59If you go to Thailand, one thing you definitely look forward
0:07:59 > 0:08:01to taste is the raw papaya salad.
0:08:01 > 0:08:04I'm terrified about cooking this dish for Atul.
0:08:04 > 0:08:07I don't know what he'll make of it but I'm sure he'll give it a try
0:08:07 > 0:08:09and let me know and maybe give me a few tips.
0:08:09 > 0:08:12Lotus chips is a great distraction, in my opinion,
0:08:12 > 0:08:15a kind of texture crunch.
0:08:15 > 0:08:18- It looks like she really knows her stuff.- Yeah.
0:08:18 > 0:08:21At home in the kitchen, I'm quite relaxed
0:08:21 > 0:08:23but it can soon turn into carnage.
0:08:31 > 0:08:34With his mind on Friday's final,
0:08:34 > 0:08:37Atul is keen to keep a close eye on our home cooks' process.
0:08:38 > 0:08:40How's it all going, Harry?
0:08:40 > 0:08:42Yeah, I've just blended up the curries,
0:08:42 > 0:08:44so I'm going to keep that cooking for a little while now.
0:08:44 > 0:08:46- Smells lovely.- Simmer it a bit. - Yeah.- Good luck.
0:08:46 > 0:08:48OK, thank you.
0:08:48 > 0:08:49How are you getting on, Lance?
0:08:49 > 0:08:50So far, so good.
0:08:50 > 0:08:53- So what are these?- My little invention of a flatbread,
0:08:53 > 0:08:55because I've got limited time.
0:08:55 > 0:08:57- This smells good.- That looks nice.
0:08:57 > 0:08:58Well, we'll see how it goes.
0:08:58 > 0:09:00It's just getting enough moisture in it.
0:09:00 > 0:09:02- Smells beautiful. - Smells really good.
0:09:02 > 0:09:03- Well done.- Thank you.
0:09:03 > 0:09:04Good luck.
0:09:04 > 0:09:05How's it going, Alice?
0:09:05 > 0:09:08It's going OK. I'm just deep-frying my lotus chips
0:09:08 > 0:09:11and then I can put all the ingredients together
0:09:11 > 0:09:13and start the stir-fry.
0:09:13 > 0:09:15Yeah. All fully in control, everything good?
0:09:15 > 0:09:17- Hopefully. - Right, we'll let you get on.
0:09:17 > 0:09:19- Good luck.- Thank you.
0:09:21 > 0:09:26Just two minutes to go, guys, two minutes.
0:09:26 > 0:09:28Get that food on the plate.
0:09:31 > 0:09:32Almost.
0:09:44 > 0:09:4630 seconds to go.
0:09:48 > 0:09:49Come on, Alice.
0:09:57 > 0:09:59That's it, stop cooking.
0:09:59 > 0:10:01You've done all you can.
0:10:01 > 0:10:03Now it's time to taste.
0:10:04 > 0:10:08First to be judged is Harriet with her Dish Of The Day.
0:10:08 > 0:10:10Malaysian king prawn laksa curry,
0:10:10 > 0:10:12served with rice noodles
0:10:12 > 0:10:16and topped with toasted macadamia nuts and crispy shallots.
0:10:16 > 0:10:18In you come, Harry.
0:10:18 > 0:10:19How was that for you?
0:10:19 > 0:10:23A few tiny hiccups but I think the end result is OK.
0:10:23 > 0:10:26So, the elements you've put on top are fried shallots.
0:10:26 > 0:10:28- Yes.- Coriander.
0:10:28 > 0:10:29There's a bit of mint as well.
0:10:29 > 0:10:31And candlenuts.
0:10:31 > 0:10:33Yes, candlenuts.
0:10:33 > 0:10:34- Macadamia.- Yeah.
0:10:34 > 0:10:37- Bean sprout, some spring onion and chillies.- Yes.
0:10:37 > 0:10:40Good combination, good combination.
0:10:40 > 0:10:41OK.
0:10:41 > 0:10:45Should have added a little bit more liquid to this.
0:10:45 > 0:10:46Yes, I see that now.
0:10:46 > 0:10:48I think you put a bit too much of noodles.
0:10:48 > 0:10:50- Go for it.- Thank you.
0:10:53 > 0:10:56- Did you use any lime?- I did, yeah.
0:10:56 > 0:11:01- Towards the end or...?- About halfway through, before I simmered it.
0:11:01 > 0:11:03So lime has got two functions to do.
0:11:03 > 0:11:05One is to provide the acidity
0:11:05 > 0:11:07and the other one is to provide the essence.
0:11:07 > 0:11:09If you add it halfway through,
0:11:09 > 0:11:14the acidity will remain but the perfume will get evaporated.
0:11:14 > 0:11:16So, always remember to add it towards the end.
0:11:16 > 0:11:18But otherwise, very good seasoning.
0:11:18 > 0:11:21You really know how to make your flavours work for you,
0:11:21 > 0:11:25I have to say that. Taste-wise, eating every ingredient,
0:11:25 > 0:11:27comes out shining. Well done.
0:11:27 > 0:11:30- Thank you.- If you'd like to go back to the waiting room,
0:11:30 > 0:11:32- we'll see you very shortly. - OK, thank you.
0:11:33 > 0:11:36- How did it go?- Yeah, OK.
0:11:36 > 0:11:39Atul's comments about the lime juice were totally valid
0:11:39 > 0:11:43and it's a bit of a schoolboy error, so I feel a bit annoyed about that.
0:11:43 > 0:11:44Your flavours are gorgeous.
0:11:44 > 0:11:47It's really vibrant. It's balanced, it's great.
0:11:47 > 0:11:50I love the way she used different ingredients
0:11:50 > 0:11:52and let them shine through as well.
0:11:52 > 0:11:54She was 99% there, for me.
0:11:54 > 0:11:56- Wow.- I really liked that dish.
0:11:56 > 0:11:57Fantastic.
0:11:57 > 0:11:59I was quite pleased with Atul's comments.
0:11:59 > 0:12:03I think I got the balance of flavours right, which is the key.
0:12:04 > 0:12:08Next is Lance with his dish, chicken murgh masala,
0:12:08 > 0:12:12accompanied with nigella seed flatbread and basmati rice.
0:12:12 > 0:12:14In you come, Lance.
0:12:15 > 0:12:17How was the challenge for you?
0:12:17 > 0:12:20I really enjoyed it, it was great.
0:12:20 > 0:12:22So what's the white bit on top, it's yoghurt?
0:12:22 > 0:12:25Just a bit of yoghurt and it gave me a little space
0:12:25 > 0:12:28- to put the lemon zest on. - Lemon zest? OK.
0:12:37 > 0:12:39That tastes so good.
0:12:39 > 0:12:41- The rice is very good.- Thanks.
0:12:45 > 0:12:47The bread is amazing.
0:12:47 > 0:12:50- Nice and crispy.- Absolutely.
0:12:50 > 0:12:52In this dish, the star is the green masala,
0:12:52 > 0:12:55which is your coriander, cumin and chilli.
0:12:55 > 0:12:57And that comes through.
0:12:57 > 0:12:59Well done on that. Brilliant.
0:12:59 > 0:13:01- Thank you very much. - Happy with those comments?
0:13:01 > 0:13:03- Thrilled.- I would like to keep this,
0:13:03 > 0:13:05but I can't because I have to give it back to you
0:13:05 > 0:13:07but it's absolutely delicious.
0:13:07 > 0:13:09Well done. We'll see you very shortly.
0:13:09 > 0:13:11- Thank you very much.- Thank you.
0:13:11 > 0:13:13It went really well, I was really pleased with it.
0:13:13 > 0:13:15That's absolutely delicious.
0:13:15 > 0:13:17- Gorgeous.- It's OK?- It's incredible.
0:13:17 > 0:13:19That was absolutely delicious.
0:13:19 > 0:13:20It was very delicious.
0:13:20 > 0:13:23I have to say this, I'm hating this challenge!
0:13:24 > 0:13:27Because that dish stepped up.
0:13:27 > 0:13:30I'm worrying now, what the next dish is going to be.
0:13:30 > 0:13:32I was really pleased with Atul's comments.
0:13:32 > 0:13:35I mean, he is the king of curry and I was a little bit nervous
0:13:35 > 0:13:37about cooking for him but it all worked out really well.
0:13:39 > 0:13:41And finally it's Alice.
0:13:41 > 0:13:44She's made Thai prawn stir-fry with lotus fruit chips
0:13:44 > 0:13:47and a papaya and cherry tomato salad.
0:13:49 > 0:13:50How was the challenge for you?
0:13:50 > 0:13:52It was good, I enjoyed it.
0:13:52 > 0:13:53Time goes quick, doesn't it?
0:13:53 > 0:13:57So quick., I wasn't expecting to have no time left at all.
0:13:57 > 0:13:59It looks amazing, I have to say that.
0:13:59 > 0:14:03- Thank you.- But taste tells us all the story.
0:14:03 > 0:14:05- After you, boss. - I want one of these first.
0:14:05 > 0:14:07OK, then I'll follow you.
0:14:11 > 0:14:13Nice and crunchy.
0:14:13 > 0:14:15Beautiful taste.
0:14:15 > 0:14:16Did you season it with something?
0:14:16 > 0:14:18I seasoned them with salt.
0:14:18 > 0:14:19After frying or before frying?
0:14:19 > 0:14:21Before.
0:14:21 > 0:14:22Good.
0:14:25 > 0:14:27I quite like the stir-fry.
0:14:27 > 0:14:29I think the chips are amazing.
0:14:29 > 0:14:30You've done a good job.
0:14:30 > 0:14:34But I'm not too sure about the papaya and the tomato.
0:14:34 > 0:14:38Those are the two combinations which I wouldn't like to put together.
0:14:38 > 0:14:41It's the flavour that I ate a lot whilst I was in Asia.
0:14:41 > 0:14:44- You like it? Yeah, OK. - It tones down the chilli.
0:14:44 > 0:14:47- Yeah.- Tomato definitely helps to tone down the chilli, no doubt.
0:14:49 > 0:14:52Great dish, fantastic effort.
0:14:52 > 0:14:53- Well done.- Thank you.
0:14:53 > 0:14:56- Lovely comments there, are you happy?- Yeah, really happy.
0:14:56 > 0:14:58- Thank you.- If you'd like to go back to the waiting room,
0:14:58 > 0:15:00- we'll see you really shortly. - Thank you.
0:15:00 > 0:15:02So, how did it go?
0:15:02 > 0:15:05It went really well. I'm pleased with the feedback.
0:15:05 > 0:15:08I was worried that the flavours hadn't had time to develop
0:15:08 > 0:15:13like they should have done, but it was a good effort.
0:15:13 > 0:15:16I think of all the three, this was more weaker.
0:15:16 > 0:15:20The stir-fry was just only two ingredients, peppers and prawn.
0:15:20 > 0:15:22Luckily, you don't have to make a decision yet.
0:15:22 > 0:15:25Thank God!
0:15:25 > 0:15:27Because you're going to demonstrate a skills test,
0:15:27 > 0:15:29- so let's go and start that. - Let's do that.
0:15:32 > 0:15:35Atul can choose only one of these three home cooks
0:15:35 > 0:15:38as his partner for Friday's final.
0:15:38 > 0:15:41And after this next round, someone will be leaving the competition.
0:15:42 > 0:15:44Atul has seen you all in action now
0:15:44 > 0:15:47but he needs to test your skills so he's come up with a challenge.
0:15:47 > 0:15:48Atul, what are we doing?
0:15:48 > 0:15:51This nation loves onion bhajis, especially you!
0:15:51 > 0:15:53Oh, yes, I do!
0:15:53 > 0:15:56It's my favourite. I won't start dancing just yet.
0:15:56 > 0:15:57But, yeah, I love them.
0:15:57 > 0:15:59So I thought, how to make the perfect onion bhaji?
0:15:59 > 0:16:02And the trick is how to make them crisp.
0:16:02 > 0:16:04Have you made onion bhajis before, anyone?
0:16:04 > 0:16:05- I've made them.- Oh, you have?
0:16:05 > 0:16:08- Yeah.- Well done. Would you like to demonstrate?
0:16:08 > 0:16:09No!
0:16:11 > 0:16:13Now, your cutting has to be even,
0:16:13 > 0:16:16that's very important as well.
0:16:16 > 0:16:18Nice fine slices.
0:16:18 > 0:16:22So we got turmeric powder and coriander powder,
0:16:22 > 0:16:25one and a half teaspoon.
0:16:25 > 0:16:27Cumin powder, half a teaspoon.
0:16:27 > 0:16:31And we've got garam masala, which I'm going to use half a teaspoon.
0:16:32 > 0:16:36And just a few specks of cumin seeds, not too much.
0:16:36 > 0:16:37Add some salt.
0:16:40 > 0:16:42And make sure you mix this really well.
0:16:43 > 0:16:44And coriander.
0:16:47 > 0:16:49We'll only add half of it.
0:16:49 > 0:16:52And that is for flavour and colour both.
0:16:52 > 0:16:56Another spice which I would like to add is mango powder.
0:16:56 > 0:17:00Two tablespoons of chickpea flour
0:17:00 > 0:17:04and about half a tablespoon of rice flour.
0:17:04 > 0:17:08When you have got the onion nicely kind of dredged or coated in flour,
0:17:08 > 0:17:10you add a little bit of water.
0:17:10 > 0:17:13Don't get too excited by...
0:17:13 > 0:17:15adding too much water.
0:17:15 > 0:17:19OK, and I'm going to take small portions of it.
0:17:19 > 0:17:21Try to hold them as closed as you can.
0:17:21 > 0:17:24Approximately within three to four minutes, they are nicely cooked.
0:17:24 > 0:17:28OK. So you want a nice, even colour all the way over?
0:17:28 > 0:17:30Absolutely, absolutely. Don't burn that bhaji.
0:17:34 > 0:17:37So this one, these two are perfectly cooked.
0:17:37 > 0:17:40This powder, mango powder stroke chaat masala,
0:17:40 > 0:17:43you just sprinkle a little bit of it on top.
0:17:43 > 0:17:46- Fabulous. Go on, guys. Have a taste.- Go for it.
0:17:47 > 0:17:49Two for one. One for me.
0:17:52 > 0:17:54- Like it?- Love it.
0:17:54 > 0:17:55- The texture is brilliant.- Yeah.
0:17:55 > 0:17:57They are crispy and they are still a bit soft.
0:17:57 > 0:17:59And that's what you want.
0:17:59 > 0:18:02- How are you feeling, guys? Confident?- Yeah.- Yeah.- Good.
0:18:02 > 0:18:05- Fantastic.- OK. If you'd like to make your way back to your stations,
0:18:05 > 0:18:06- we'll begin.- OK.
0:18:14 > 0:18:16Well, it's a dish everybody likes,
0:18:16 > 0:18:18so to be able to master this would be wonderful.
0:18:18 > 0:18:22Our cooks have just 20 minutes to make beautiful bhajis.
0:18:22 > 0:18:24My eyes are watering.
0:18:24 > 0:18:27Atul is not only looking for a partner with natural flair,
0:18:27 > 0:18:29but someone who can follow his instructions
0:18:29 > 0:18:30without making any mistakes.
0:18:31 > 0:18:34I've never done this before, so not confident at all.
0:18:34 > 0:18:36But it's a great challenge and I'm enjoying it.
0:18:36 > 0:18:38The pressure is on for our home cooks,
0:18:38 > 0:18:42who must balance the spices to bring out the flavour of the onions.
0:18:43 > 0:18:47Hopefully I'll be able to remember the spices and the amounts
0:18:47 > 0:18:49and when to put it all together.
0:18:55 > 0:18:57How are you guys going? All good?
0:18:57 > 0:19:00- So far, so good.- The one thing I would like to tell you
0:19:00 > 0:19:03because it's such an easy test... It is!
0:19:03 > 0:19:05THEY CHUCKLE
0:19:05 > 0:19:06Don't slip on your seasoning.
0:19:08 > 0:19:10I don't think I've left anything out,
0:19:10 > 0:19:13but I'm just worried that I've not put enough spice in.
0:19:13 > 0:19:16Home cooks, you are halfway through.
0:19:24 > 0:19:26I'm just testing a piece for seasoning.
0:19:26 > 0:19:30And to make sure I've got the thickness of the batter correct.
0:19:30 > 0:19:32In a bid to master the perfect bhaji,
0:19:32 > 0:19:35the cooks are testing out their flavours and textures
0:19:35 > 0:19:37in a dummy run.
0:19:37 > 0:19:39How are you getting on, Harry?
0:19:39 > 0:19:40OK. I did a test one.
0:19:40 > 0:19:42I'm not sure if I've quite got enough flour.
0:19:42 > 0:19:44It didn't hold together so well,
0:19:44 > 0:19:46so I'm going to try and add a tiny bit more.
0:19:46 > 0:19:50- Does it look like it needs more flour?- Yeah.- Yeah.
0:19:50 > 0:19:51Thank you.
0:19:56 > 0:19:57Hi, Lance. How are you getting on?
0:19:57 > 0:19:59And getting on fine. The...
0:19:59 > 0:20:01I've done a little tasting of one
0:20:01 > 0:20:03and it seems to be fine with the seasoning.
0:20:03 > 0:20:07- The proof is in the pudding really. - Absolutely. Good luck with that.
0:20:07 > 0:20:08- Thank you.- Yes.
0:20:11 > 0:20:15- Hello, Alice. How is it going?- It's going OK.
0:20:15 > 0:20:17I've just gone for it and done it, what I think.
0:20:17 > 0:20:21- Oh, brilliant.- I added a bit more spice because it needed a bit more.
0:20:21 > 0:20:24And you've found it all right? Just gone for it, you said.
0:20:24 > 0:20:27- Yeah.- Good. Good. - Well done.- Thank you.
0:20:32 > 0:20:34OK, let's start with Harry.
0:20:34 > 0:20:36She's really taking her time.
0:20:36 > 0:20:39Harry's a perfectionist and she's going back and correcting,
0:20:39 > 0:20:42- so I do think there will be a good product there.- Yeah.
0:20:42 > 0:20:44Atul made this look really easy.
0:20:44 > 0:20:48Yeah. Once you get down to it, it's not so easy.
0:20:48 > 0:20:49There's quite a lot to remember.
0:20:50 > 0:20:53For Lance, the dumpling size is quite good.
0:20:53 > 0:20:55- Mm-hm.- And it looks good so far.
0:20:55 > 0:20:58- Yes.- So let's see.- Yeah.- As he said...- The proof's in the pudding.
0:20:58 > 0:21:00- The proof's in the pudding. - The proof's in the pudding.
0:21:00 > 0:21:04- The proof's in the pudding.- The proof's in the onion.- Absolutely.
0:21:04 > 0:21:05These taste similar to Atul's,
0:21:05 > 0:21:08but they're maybe a little under-seasoned.
0:21:08 > 0:21:10And then we have Alice.
0:21:10 > 0:21:11She did it from her heart.
0:21:11 > 0:21:14I'm not going to comment on whether it's right or wrong,
0:21:14 > 0:21:17but her dumplings looks slightly bigger to me.
0:21:17 > 0:21:19Yeah, and her onions are quite thick as well, aren't they?
0:21:19 > 0:21:21Very thick. When I was slicing it,
0:21:21 > 0:21:22I said, "Slice it as thin as you can."
0:21:22 > 0:21:25- Yeah, yeah, yeah. - She wasn't listening.
0:21:25 > 0:21:28I've tasted them and I'm hoping they taste as good as Atul's.
0:21:28 > 0:21:30Or really close.
0:21:30 > 0:21:32One minute to go.
0:21:32 > 0:21:34Just one minute left, guys.
0:21:39 > 0:21:42I might taste one, but there's nothing I can do about it now,
0:21:42 > 0:21:45but I might taste one just for my peace of mind, I think.
0:22:00 > 0:22:03'Lance is first to finish but this challenge isn't about speed.
0:22:03 > 0:22:06'It will all come down to taste.'
0:22:06 > 0:22:08Ten, nine, eight...
0:22:08 > 0:22:10'Alice is next over the finish line,
0:22:10 > 0:22:14'but trying desperately to hang on to her place in the competition,
0:22:14 > 0:22:16'Harriet is using every last second.'
0:22:17 > 0:22:20Right, cooks. That's it. Step away from your plates.
0:22:20 > 0:22:23You've done all you can. It's time to taste.
0:22:23 > 0:22:26- The bhaji people. - Ah, the bhaji people are here.
0:22:28 > 0:22:30It's the moment of truth.
0:22:30 > 0:22:32One of our home cooks will be leaving the competition
0:22:32 > 0:22:35if their bhajis don't make the grade.
0:22:35 > 0:22:38- So let's try...- Lance's first. - ..Lance's first.
0:22:39 > 0:22:41Such a hard job I have here.
0:22:56 > 0:22:59Yours are very, very good, I have to say that.
0:22:59 > 0:23:02They're a good size. You've managed to make them crispy and you still
0:23:02 > 0:23:05kept the core the way it should be, really speaking.
0:23:21 > 0:23:25- Harry?- So, yours were nice, fluffy, light.
0:23:25 > 0:23:27I quite liked it. The balance was quite nice.
0:23:27 > 0:23:29You have done a good job.
0:23:40 > 0:23:43I think you were unnecessarily worried about your seasoning.
0:23:43 > 0:23:46- Your seasoning is pretty good. - Thank you.- But pleased overall?
0:23:46 > 0:23:49Very pleased, to be honest. I think it's an amazing effort.
0:23:49 > 0:23:52- You should give yourselves a pat on the back. Honestly.- Brilliant.
0:23:52 > 0:23:56- Well done.- Well done. If you'd like to go back to the waiting room,
0:23:56 > 0:23:59- we will see you shortly. Take these with you.- Thank you.
0:24:00 > 0:24:02It's strange how they were all the same ingredients
0:24:02 > 0:24:04- but all very different.- Absolutely.
0:24:04 > 0:24:07Even if we had measured and given it to them, trust me,
0:24:07 > 0:24:09they would have come out differently
0:24:09 > 0:24:11because everyone has their own personal style.
0:24:11 > 0:24:15I'm not too sure if I've got the right sort of balance of
0:24:15 > 0:24:17crispy on the outside and soft on the inside.
0:24:17 > 0:24:19I think they might have been a bit too crispy.
0:24:19 > 0:24:21I would be gutted to go home.
0:24:21 > 0:24:25I would love to work with Atul and see what I can do.
0:24:26 > 0:24:29I don't want to go. I'm having fun. I want to stay a bit longer.
0:24:29 > 0:24:31Be challenged again, that's what I'd like.
0:24:31 > 0:24:34How they have put things on the plate and how they have fried it,
0:24:34 > 0:24:38at what temperature, I think that's what is taking away from the person
0:24:38 > 0:24:40- who's going to lose out.- OK.
0:24:40 > 0:24:41I'm a bit conflicted at the moment.
0:24:41 > 0:24:44I just need a couple of minutes to think about it.
0:24:46 > 0:24:50Only two people can be taken through to the next round.
0:24:50 > 0:24:53For one of our home cooks, it's time to leave the competition.
0:24:54 > 0:24:56Atul can only take one of you through to the Friday final.
0:24:56 > 0:24:59And sadly he has to say goodbye to one of you now.
0:24:59 > 0:25:00So, Atul, it's over to you.
0:25:00 > 0:25:02Coming to the onion bhaji challenge,
0:25:02 > 0:25:05each one of you had some good qualities and some bad qualities.
0:25:05 > 0:25:08So I had to just go back to the very basic skill
0:25:08 > 0:25:11and that was how you had sliced your onions.
0:25:11 > 0:25:13So unfortunately, on that basis...
0:25:15 > 0:25:16..I have to let Alice go.
0:25:16 > 0:25:19Aw! Alice.
0:25:19 > 0:25:22I'm feeling OK. I'm really pleased with what I've done today
0:25:22 > 0:25:25and cooking for Atul was an absolute pleasure.
0:25:25 > 0:25:28- Thank you so much.- Well done. Well done, Alice. Well done.
0:25:30 > 0:25:33That just leaves digital designer Harriet...
0:25:33 > 0:25:35Definitely going to pull out all the stops.
0:25:35 > 0:25:38I think I just need to keep calm, take a deep breath.
0:25:38 > 0:25:40..and regional development manager Lance
0:25:40 > 0:25:43to cook it out for a place in the Friday final.
0:25:43 > 0:25:44Onwards and upwards.
0:25:44 > 0:25:47The next challenge is going to be the most difficult one, I think.
0:25:47 > 0:25:50Right, it is tine now for our third and final challenge.
0:25:50 > 0:25:52Our home cooks have been given all the ingredients
0:25:52 > 0:25:54to one of Atul's dishes.
0:25:54 > 0:25:56They'll have one hour to identify all the ingredients
0:25:56 > 0:25:59and to create a dish of their own.
0:25:59 > 0:26:01So for you at home, here's what Atul has chosen.
0:26:03 > 0:26:05Atul's ingredients include...
0:26:05 > 0:26:09pigeon, cooked and raw beetroot,
0:26:09 > 0:26:13yoghurt, garlic, chilli flakes, lemon,
0:26:13 > 0:26:21ginger, Dijon mustard, cinnamon sticks, vanilla, raspberry powder,
0:26:21 > 0:26:26mango pickle paste, vinegar and port.
0:26:26 > 0:26:28Easy enough for a Michelin-starred chef,
0:26:28 > 0:26:31but what will our home cooks think?
0:26:31 > 0:26:33Atul, any last-minute tips for our home cooks?
0:26:33 > 0:26:37All the ingredients under this cover, they work with each other.
0:26:37 > 0:26:40All you have to do is use your creativity and put them to use.
0:26:40 > 0:26:44Right, cooks. You have one hour with all your ingredients,
0:26:44 > 0:26:46because your time starts now.
0:26:56 > 0:26:59Harriet and Lance are desperate to impress,
0:26:59 > 0:27:02but Atul's large selection of ingredients and spices
0:27:02 > 0:27:04has our home cooks stumped.
0:27:05 > 0:27:08There's definitely plenty of ingredients.
0:27:08 > 0:27:10I've identified what most of them are,
0:27:10 > 0:27:14it's just deciding what to do with them.
0:27:14 > 0:27:16Harriet's playing the long game,
0:27:16 > 0:27:19taking her time to fully absorb the flavours and aromas,
0:27:19 > 0:27:22working out how best to combine the spices.
0:27:22 > 0:27:24This is cloves.
0:27:24 > 0:27:27That's definitely clove. I'll put a bit of that in there.
0:27:29 > 0:27:32- Hi, Lance.- Hi.- Made a start.
0:27:32 > 0:27:35I'm just looking to roast some beetroot,
0:27:35 > 0:27:38because obviously it's there in two forms.
0:27:38 > 0:27:39I don't think I can cook that quickly.
0:27:39 > 0:27:42I might make something grated with that, as a bit of salad.
0:27:42 > 0:27:45- And what about the meat? Have you...?- I think it's pigeon.
0:27:45 > 0:27:48- OK.- I don't like pigeon. I don't like it very much.
0:27:48 > 0:27:50So you have a plan and you're working on it.
0:27:50 > 0:27:53Well, I kind of have a plan. It's make it up as you go along.
0:27:54 > 0:27:58So, Lance's plan is to make it up as he goes along.
0:27:58 > 0:27:59And over at the red station,
0:27:59 > 0:28:03it seems Harriet's earlier deliberation has paid off.
0:28:03 > 0:28:05- How are you getting on? - OK, I think.
0:28:05 > 0:28:07- Yeah?- There's a lot of ingredients here.
0:28:07 > 0:28:08What all have you added in there?
0:28:08 > 0:28:10So there's the red wine, red wine vinegar,
0:28:10 > 0:28:14the cinnamon sticks, the star anise, cloves and peppercorns.
0:28:14 > 0:28:15What are you planning to make with that?
0:28:15 > 0:28:17I think I'm going to keep it quite simple.
0:28:17 > 0:28:19- I'm just going to add some sort of sweetness to it.- OK.
0:28:19 > 0:28:22- What is the meat? - I think it's pigeon.- OK.
0:28:22 > 0:28:26So I've marinated it in the yoghurt and the toasted seeds and spices.
0:28:26 > 0:28:29And I think I might chargrill it on the griddle pan.
0:28:29 > 0:28:30- Good luck.- Thank you.
0:28:35 > 0:28:38Well, they've both made a start.
0:28:38 > 0:28:40They both have made a good start, in my opinion.
0:28:40 > 0:28:44Lance has got a little weakness on how to use the spices.
0:28:44 > 0:28:46Whereas she comes very confident.
0:28:46 > 0:28:48I like all the spices, I think.
0:28:48 > 0:28:50I'm not sure if I'll use all of them.
0:28:50 > 0:28:53I'm... Yeah, I'm quietly confident.
0:28:53 > 0:28:56I was watching her when the ingredients were revealed,
0:28:56 > 0:28:58- and she took a good five minutes... - To plan.
0:28:58 > 0:29:02- ..just looking and thinking and processing.- Yeah.
0:29:02 > 0:29:05I was worried about Lance in the beginning.
0:29:05 > 0:29:08If he doesn't like the pigeon, it's going to be a challenge for him,
0:29:08 > 0:29:12because if you don't like something, you generally are not creative.
0:29:12 > 0:29:15- Yeah.- So it's a challenge for himself, basically.- Yeah.
0:29:15 > 0:29:18Confidence levels are not that high, currently.
0:29:18 > 0:29:22I'm just trying to hatch a plan, and it's... The plan keeps changing.
0:29:22 > 0:29:26So, last time when you were on the show, you won.
0:29:26 > 0:29:29You can't accept anything less now, you've got to win again.
0:29:29 > 0:29:31Oh, definitely. No, I am always here to win, Sheree.
0:29:35 > 0:29:39Both cooks are trying their best to use all of Atul's ingredients
0:29:39 > 0:29:41to create a dish packed with flavour,
0:29:41 > 0:29:44but there's one ingredient that's foxing them both -
0:29:44 > 0:29:45the mango lime pickle.
0:29:45 > 0:29:50I've come to a point where I think I'm creatively stuck.
0:29:50 > 0:29:53I think... I think I want to do something else,
0:29:53 > 0:29:55because I'm not using all the ingredients,
0:29:55 > 0:29:58especially I'm not using this. Yeah.
0:29:58 > 0:29:59I'm not used to using this product.
0:29:59 > 0:30:02I like it, but I'm not entirely sure what it is,
0:30:02 > 0:30:03and I don't want to misuse this.
0:30:04 > 0:30:07Right, cooks. Just ten minutes to go.
0:30:08 > 0:30:10How's it going, Harriet?
0:30:10 > 0:30:13It's OK. It's a bit all over the place at the moment, but...
0:30:13 > 0:30:17- Well, if it makes you feel any better, I'm the same.- Are you?
0:30:24 > 0:30:27- How're you getting on? - I'm losing confidence by the minute.
0:30:27 > 0:30:29- Are you? No!- Yeah.- Don't say that.
0:30:29 > 0:30:31There are so many unknown elements here.
0:30:31 > 0:30:33I have my spices that I'm comfortable with,
0:30:33 > 0:30:34that I use all the time.
0:30:34 > 0:30:36I've realised now that I tend not
0:30:36 > 0:30:38- to go outside of that too much. - Yeah. Oh, don't lose confidence.
0:30:38 > 0:30:41- Yeah.- You're doing so well. - We'll see, we'll see.
0:30:42 > 0:30:44Lance, how are you getting on?
0:30:44 > 0:30:47I've tried to create a little bit of a spiced sauce with yoghurt,
0:30:47 > 0:30:51and I'm in danger of it splitting, so I've just slowed it down.
0:30:51 > 0:30:54- Well, it smells good.- I'm not quite comfortable with it.
0:30:54 > 0:30:56This is like...a really great challenge.
0:30:57 > 0:31:00You've got a lot going on, but all good, I can say.
0:31:00 > 0:31:02- Oh, thank you.- OK? - Good.- Thank you very much.
0:31:06 > 0:31:09Cooks, you've got just five minutes left.
0:31:09 > 0:31:11Five minutes to go, guys.
0:31:14 > 0:31:17Harriet wants her pigeon to be perfectly pink.
0:31:17 > 0:31:21But with the heat turned up, it's in danger of being black.
0:31:22 > 0:31:24Why did that smoke up so quickly?
0:31:32 > 0:31:3530 seconds left.
0:31:38 > 0:31:40Come on, Harry. Get it on the plate.
0:31:51 > 0:31:53That's it. Stop cooking.
0:31:56 > 0:31:58- Pretty much, pretty much. - It's time to taste.
0:31:58 > 0:32:03- It's a hard job now. Well done, guys.- Well done.- Well done.
0:32:03 > 0:32:05First to be judged, it's Harriet.
0:32:05 > 0:32:09She's made marinated chargrilled pigeon with spiced beetroot,
0:32:09 > 0:32:12a curried beetroot sauce and a beetroot, chilli and ginger relish.
0:32:15 > 0:32:17How was that for you?
0:32:17 > 0:32:18Definitely a challenge.
0:32:18 > 0:32:21If you had to give a name to your dish, what would you call it?
0:32:21 > 0:32:23Chargrilled pigeon.
0:32:23 > 0:32:24I hope it's pigeon.
0:32:26 > 0:32:28- It is pigeon.- It's pigeon, yay!
0:32:28 > 0:32:29After you, boss.
0:32:41 > 0:32:43- Pigeon was nicely cooked.- Mmm.
0:32:43 > 0:32:46The marinade on the outside is good.
0:32:48 > 0:32:50You know, one thing I like about this show
0:32:50 > 0:32:52is I get to learn new flavours.
0:32:52 > 0:32:54- OK.- Fantastic.
0:32:54 > 0:32:56Well done. I quite like it.
0:32:56 > 0:32:58- Thank you.- Well, well done, Harry. - Thank you.
0:32:58 > 0:33:01If you'd like to go back to the waiting room for the last time,
0:33:01 > 0:33:03- we will see you very soon. - OK.- Thank you very much.- Thank you.
0:33:03 > 0:33:06- Thank you and good luck.- Thank you.
0:33:06 > 0:33:09- So, how'd it go?- Erm... It was OK. Yeah.
0:33:09 > 0:33:11Not as bad as I thought it might have been.
0:33:12 > 0:33:15I don't know, I don't know how I did, really.
0:33:15 > 0:33:17I think Atul wasn't giving too much away.
0:33:17 > 0:33:20She confused herself in a big way,
0:33:20 > 0:33:23but still she managed to bring three types of beetroot on the plate,
0:33:23 > 0:33:25and each had a different flavour.
0:33:25 > 0:33:27- Yeah, they did, didn't they? - And different texture as well.- Yeah.
0:33:27 > 0:33:29Which I absolutely loved, to be honest.
0:33:29 > 0:33:32It is crunch time now. I'll be gutted if I go.
0:33:32 > 0:33:34I'm sure it will be the right decision if I do,
0:33:34 > 0:33:35but I will be gutted.
0:33:35 > 0:33:36She's got the spirit of a fighter.
0:33:36 > 0:33:38- Yeah.- That's what I liked about her.
0:33:38 > 0:33:41Next into the tasting room, it's Lance.
0:33:41 > 0:33:45He has made spiced pan-roasted pigeon with a beetroot salad
0:33:45 > 0:33:48and a yoghurt, garlic and ginger sauce.
0:33:50 > 0:33:52How was the challenge for you?
0:33:52 > 0:33:55The biggest array of ingredients I had seen on one table.
0:33:56 > 0:33:57But look what you've created.
0:33:57 > 0:34:00You have made an incredible-looking dish.
0:34:00 > 0:34:02Let's taste it and let you know.
0:34:02 > 0:34:03OK.
0:34:18 > 0:34:20Great dish, I have to say that. You should be proud of yourself.
0:34:20 > 0:34:22- I have enjoyed it.- That's very kind, thank you.
0:34:22 > 0:34:25- Well done. Are you relieved?- Yes.
0:34:25 > 0:34:28Can't wait to see what the ingredients are really used for.
0:34:28 > 0:34:29What Atul does. Yeah.
0:34:29 > 0:34:32Well, well done. If you'd like to go back to the waiting room
0:34:32 > 0:34:34for the last time, we will see you shortly.
0:34:34 > 0:34:37- Thank you very much.- Thank you very much, Lance.- Thank you, Lance.
0:34:38 > 0:34:40So, how did it go?
0:34:40 > 0:34:43It went well, I think. It went very well.
0:34:43 > 0:34:45It was an interesting challenge, most definitely.
0:34:45 > 0:34:47Something that I've never made before.
0:34:47 > 0:34:48I really liked it,
0:34:48 > 0:34:52the way he has created the maze of flavours with his own understanding.
0:34:52 > 0:34:54That's delicious. That's really, really good.
0:34:54 > 0:34:57Raw beetroot salad? I wasn't a big fan of it.
0:34:57 > 0:34:58Didn't really taste of much, did it?
0:34:58 > 0:35:01- No.- Do you have any idea of who you might take through?
0:35:01 > 0:35:04There are lots of positives in both of them,
0:35:04 > 0:35:06- and there are a few negatives as well.- Yeah.
0:35:06 > 0:35:07So I just don't have an answer for you yet.
0:35:07 > 0:35:10OK, that's fine, because you don't have to give me an answer yet,
0:35:10 > 0:35:13because now we're going to see what you make with those ingredients.
0:35:13 > 0:35:16- Great.- So let's do that. - Let's get cooking.
0:35:16 > 0:35:19So this is the bit where you two get to sit down and put your feet up
0:35:19 > 0:35:22and watch and see what Atul does with those ingredients.
0:35:22 > 0:35:24So, Atul, tell us what you're making.
0:35:24 > 0:35:27Well, we call it achari kabutar.
0:35:27 > 0:35:29Achari means pickling and kabutar is pigeon,
0:35:29 > 0:35:32- so pickled pigeon.- Brilliant.- OK. OK, so let's get going.
0:35:32 > 0:35:34So, we've got ginger.
0:35:34 > 0:35:37I always get told off by all the Indian ladies.
0:35:37 > 0:35:41Normally you should always scrape it, but being a chef, I just cut it.
0:35:43 > 0:35:45Especially if my mum is watching.
0:35:46 > 0:35:47And then take some garlic.
0:35:51 > 0:35:52OK, and that goes in.
0:35:54 > 0:35:56Here, Sheree. Be a good assistant.
0:35:59 > 0:36:01Beetroot goes in.
0:36:01 > 0:36:03- OK.- Mix?- Yeah, please mix that,
0:36:03 > 0:36:07and I've got some sherry and malt vinegar.
0:36:09 > 0:36:11Clove. Sugar.
0:36:11 > 0:36:12And the water.
0:36:14 > 0:36:16- And let it boil.- So you've got two restaurants in India?
0:36:16 > 0:36:18Absolutely, and the funny story is,
0:36:18 > 0:36:20when I was opening restaurants there,
0:36:20 > 0:36:22I thought they already have 50 million Indian restaurant,
0:36:22 > 0:36:25why do they need another one from me?
0:36:25 > 0:36:26OK, so the next one...
0:36:28 > 0:36:30So we've got some port.
0:36:32 > 0:36:33Malt vinegar.
0:36:35 > 0:36:37Cardamom.
0:36:40 > 0:36:43We've got cinnamon. Did any one of you put in vanilla anywhere?
0:36:43 > 0:36:46Not quite brave enough.
0:36:46 > 0:36:48I was hoping you would use that yellow paste and mix vanilla
0:36:48 > 0:36:50with that and make a custard, but you didn't.
0:36:53 > 0:36:55And I will use a couple of star anise as well, OK?
0:36:55 > 0:36:57And salt.
0:36:57 > 0:36:58Bring that to boil.
0:36:59 > 0:37:01Take the yoghurt.
0:37:02 > 0:37:04It's the marinade for the pigeon.
0:37:04 > 0:37:06OK?
0:37:06 > 0:37:08Mango pickle paste.
0:37:10 > 0:37:11Turmeric.
0:37:12 > 0:37:14This is fenugreek leaves.
0:37:14 > 0:37:17Garam masala.
0:37:17 > 0:37:18Chickpea flour.
0:37:22 > 0:37:23OK?
0:37:25 > 0:37:28They need to pop and release the flavour in the cooking oil,
0:37:28 > 0:37:31and then that cooking oil becomes the carrier of the flavour
0:37:31 > 0:37:34- into the marinade or the sauce. - OK.- You can smell it.
0:37:34 > 0:37:36- Yeah.- Yeah.- It's wonderful.
0:37:42 > 0:37:43OK.
0:37:46 > 0:37:47So I'll leave it to marinate.
0:37:49 > 0:37:51Sheree, I want you to try this for me,
0:37:51 > 0:37:52if it's flavoursome yet or not.
0:37:52 > 0:37:55All right. If I have to.
0:37:55 > 0:37:57Please do.
0:37:57 > 0:37:59Mmm-mmm.
0:37:59 > 0:38:00That is so good.
0:38:16 > 0:38:19- That colour's incredible.- Yeah.
0:38:19 > 0:38:20- Happy with that?- Very happy, boss.
0:38:23 > 0:38:27So we call this beetroot ketchup in my kitchen.
0:38:27 > 0:38:29- Do you have it with chips? - You can, if you wish to.
0:38:29 > 0:38:30It's actually that good.
0:38:34 > 0:38:36As I said, it was all about pickling.
0:38:38 > 0:38:41And what's doing the pickling? Is it the malt vinegar?
0:38:41 > 0:38:42- Yeah.- OK.
0:38:46 > 0:38:49- OK.- That smells amazing. - Here it is.
0:38:51 > 0:38:53Loosely, not too tight.
0:38:55 > 0:38:57Is that just to keep it warm?
0:38:57 > 0:39:00Just to keep it warm and keep the moisture in.
0:39:00 > 0:39:03Now all we do is, while it's resting...
0:39:11 > 0:39:15- See? Perfectly cooked. - Perfect.- Happy with that?
0:39:15 > 0:39:17- Amazing. - Yeah.- Right on the money.
0:39:33 > 0:39:35Very simple presentation. And then...
0:39:40 > 0:39:42The way Pierre would say - voila.
0:39:42 > 0:39:43Yay!
0:39:45 > 0:39:47That looks incredible. Absolutely incredible.
0:39:47 > 0:39:49Go for it. It's your turn to taste.
0:39:52 > 0:39:54- Oh, wow.- What do you think?
0:39:54 > 0:39:56That marinade is delicious.
0:40:00 > 0:40:01- Stunning.- Yeah.- Really...
0:40:01 > 0:40:04So much different... So many different flavours.
0:40:04 > 0:40:05This is wonderful. This is great.
0:40:05 > 0:40:07Has that made you change your mind about pigeon?
0:40:07 > 0:40:10Most definitely. Where am I going to find it like that again, though?
0:40:10 > 0:40:13- You can make it now!- OK.
0:40:13 > 0:40:14Thank you so much.
0:40:14 > 0:40:16But it is time to declare your winner
0:40:16 > 0:40:19and who you'll be taking through to the Friday final with you.
0:40:19 > 0:40:20But before you do,
0:40:20 > 0:40:23let's have a quick recap of what our cooks made earlier.
0:40:25 > 0:40:26In the first round,
0:40:26 > 0:40:29Lance impressed Atul with a classic Indian chicken murgh masala.
0:40:31 > 0:40:34His onion bhajis hit the spot in round two.
0:40:34 > 0:40:36And he pushed himself out of his comfort zone
0:40:36 > 0:40:41with his dish of spiced pan-fried pigeon in the final round.
0:40:41 > 0:40:43The competition today is really tough.
0:40:43 > 0:40:45It's a tight-run thing, I think.
0:40:47 > 0:40:49Harriet produced great flavours
0:40:49 > 0:40:51with her Malaysian curry in round one.
0:40:52 > 0:40:56Her onion bhajis were the ones to beat in the second round.
0:40:56 > 0:40:59But was her dish of chargrilled pigeon with beetroot
0:40:59 > 0:41:01enough to win her a place in Friday's final?
0:41:02 > 0:41:05The competition is incredibly tough.
0:41:05 > 0:41:07Lance's food is just delicious.
0:41:07 > 0:41:09I think it's super-tight.
0:41:09 > 0:41:12Firstly, I'd like to say congratulations to both of you.
0:41:12 > 0:41:14You've been absolutely brilliant today,
0:41:14 > 0:41:15and I'm sure you'll agree, Atul.
0:41:15 > 0:41:19- Totally.- But sadly, he can only pick one of you to be his partner
0:41:19 > 0:41:21in this week's Friday final,
0:41:21 > 0:41:24and he has made his mind up, so over to you, Atul.
0:41:24 > 0:41:26It's been a gruelling day.
0:41:26 > 0:41:30I have to say that. I have never been so conflicted in the decision.
0:41:30 > 0:41:32I'm still thinking what I'm going to do.
0:41:32 > 0:41:34It's really, really tough for me, guys.
0:41:34 > 0:41:37Just looking at you, how you have put things on the plate
0:41:37 > 0:41:39and your confidence with different things
0:41:39 > 0:41:43which have been put in front of you, and on that basis...
0:41:45 > 0:41:47Sorry, Lance, I can't take you in.
0:41:47 > 0:41:49I'm taking Harry with me.
0:41:49 > 0:41:51- Aww.- No problem.- I'm so sorry.
0:41:51 > 0:41:53Congratulations. Well done.
0:41:53 > 0:41:55I'm surprised. I'm really surprised.
0:41:55 > 0:41:57I didn't think I was going to get through.
0:41:57 > 0:41:59Well done. I'm feeling fine.
0:41:59 > 0:42:01It's... It was very close.
0:42:02 > 0:42:03Maybe the best person won.
0:42:03 > 0:42:06Good luck to Harriet going forward.
0:42:06 > 0:42:08I do think I have picked the right partner.
0:42:08 > 0:42:09She is absolutely brilliant.
0:42:09 > 0:42:11She knows how to interact with ingredients,
0:42:11 > 0:42:14and she knows her way around the kitchen.
0:42:14 > 0:42:18Game plan for Friday is to use my strength, use her strength,
0:42:18 > 0:42:20and that is working with spices.
0:42:20 > 0:42:22It worked last time, incredibly well.
0:42:22 > 0:42:25Hopefully it will work this time, too.
0:42:25 > 0:42:27Any last tips for Harry on Friday?
0:42:27 > 0:42:30Stay focused, interact with your ingredients,
0:42:30 > 0:42:32and work with me a bit faster.
0:42:32 > 0:42:34OK.
0:42:34 > 0:42:36Little bit nervous now about Friday.
0:42:36 > 0:42:38- You can do it.- OK.- You can do it.
0:42:38 > 0:42:40I don't want to let him down.
0:42:40 > 0:42:43So I think I need to speed up a little bit and...
0:42:43 > 0:42:45Yeah, get to know my spices.
0:42:45 > 0:42:47Tomorrow on Yes, Chef...
0:42:47 > 0:42:48it's the Friday final.
0:42:48 > 0:42:50The teams go head-to-head to cook
0:42:50 > 0:42:52for culinary royalty Pierre Koffmann.
0:42:52 > 0:42:55- Is she burning the second one as well?- No.
0:42:55 > 0:42:58Four chefs, four home cooks...
0:42:58 > 0:43:01Listen, get that in the oven. In the oven. In the oven.
0:43:01 > 0:43:04But only one team will be crowned Yes, Chef Champions.