Atul Kochhar Yes Chef


Atul Kochhar

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Four of the best chefs in Britain

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are on the hunt for their perfect partner.

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Three amateur home cooks are here to prove they have what it takes

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to be paired with the best in the business

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for the cooking experience of a lifetime.

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Holy moly!

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Go!

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Each day, an award-winning chef will choose their perfect partner

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from three talented home cooks.

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30 seconds to go!

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I think I'm creatively stuck.

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Then, in the Friday final,

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all four pairs will go head-to-head to cook for culinary royalty,

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Pierre Koffmann.

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There is only two types of cooking, bad cooking and good cooking.

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The professional chefs' reputations are on the line

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but will the amateur home cooks live up to expectations?

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This is Yes, Chef.

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Hello, and welcome to Yes, Chef.

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Let's meet today's home cooks.

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First it's Harriet Maule-ffinch, a digital designer from Wolverhampton.

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I guess my style of cooking is a bit haphazard.

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My friends and family I think enjoy my cooking most of the time,

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unless I'm being a bit too experimental.

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Lance Turner is a regional development manager

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from Bradford-on-Avon in Wiltshire.

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My cooking style is eclectic.

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It's certainly driven by the vegetables I grow in my garden.

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I love growing different chillies and matching that to the food.

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And finally, it's Alice Taylor,

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a marketing executive from Huddersfield.

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I am a passionate cook.

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I love putting my own stamp on it.

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I would love to showcase one of my own dishes.

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Our cooks are ready to go so let's meet today's chef.

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In 2001, Atul Kochhar became

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the very first Indian chef to be awarded a Michelin star

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for his unique take on Indian cuisine.

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I've been cooking in the United Kingdom for the last 23 years now.

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And in 2007 he received another star for his London restaurant, Benares.

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The food is very sensorial.

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Seasonality is extremely critical on my menus.

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I grew up in India, where we respect all the five senses.

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When you eat something, all the senses need to be involved

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otherwise there's no enjoyment of food.

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With incredibly high standards,

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Atul was extremely focused on the competition.

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Winning is everything!

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I need a lamb samosa, chicken tikka and the crab kofta.

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What really impressed me most is when people show creativity.

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They have to have this natural inborn thing,

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an urge that they want to do well.

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-You like this one better?

-Yeah.

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Don't be so scared of me!

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You know, they wake up every morning

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excited with the sense that "I have to go cook".

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If I can get that, man, I'll be winning.

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Welcome, everyone.

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Now, Atul is going to be picking one of you three cooks

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to be his partner in this week's Friday final.

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What are you going to be looking for, Atul?

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Very simple stuff, to be honest.

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We look for seasonality, we look for flavour, we look for colour,

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we look for punch. You want food for all senses,

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that's what I want from you.

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Any last tips for our cooks?

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Well, use your creativity and keep your nerves, that's all I want.

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Well, let's get started.

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This is round one.

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You've got 45 minutes to create your best dish for Atul.

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Right, cooks. Good luck, because your time starts now.

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Our home cooks are against the clock

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and they are going all out to impress Atul

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with their Dish Of The Day.

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Most important process is definitely getting the ingredients chopped, ready.

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All the magic comes together at the very end when we throw it in the pan.

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Alice is making a Thai prawn stir-fry

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with lotus fruit chips and a papaya salad.

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Lance wants to win over Atul with a classic Indian Curry.

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He's making chicken murgh masala with flatbread and rice.

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The recipe came about from a love of curry but not having much time.

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Little bit nervous still,

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but ask me in half an hour and things may change.

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Harriet is hoping to wow with bold flavours.

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She's making a Malaysian king prawn laksa curry with noodles.

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I'm cooking a laksa because I love Asian food.

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It's healthy, it's just what I love to cook.

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Hi, Harry, how you getting on?

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Just got the stock started with the prawn heads and shells

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and that's going to form the basis of the laksa

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along with the coconut milk.

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Sounds very good. What have you added of your own?

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-Fennel.

-I love fennel, but fennel is not usually part of laksa.

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-It's very European.

-Yeah.

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Fennel and seafood goes very well, so very good thinking there.

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OK, thank you. Yes, excellent.

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-Well done.

-Well, we look forward to tasting it.

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-Thank you.

-Good luck.

-Thank you very much, thank you.

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-Hi, Lance.

-Hi, how are you doing?

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Good, how are you doing?

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Not too bad. It's a race at the beginning here

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and I've got a lot of things that need to be done

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early on in the process.

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And that's a scotch bonnet chilli?

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No, they're a chilli which I grew myself.

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-Really?

-Oh, you grow these yourself?

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-You brought them from home?

-Brought them from home.

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One scotch bonnet is enough to blow the street!

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I'm using one today.

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I hope we will remain friends afterwards!

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I hope so!

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This is a Thai lotus root and I'm going to be making lotus chips,

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which is a nice alternative to your standard potato chips.

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Hey, how are you doing?

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I'm good, thank you.

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Lotus chips?

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I've never had lotus chips before.

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-You'll love them.

-I have, I love them.

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-Really?

-And where is the inspiration coming from?

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It's from Thailand.

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-Have you been to Thailand?

-Yeah, I've been to Thailand a few times,

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-I love it.

-And you love the food?

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-The food is amazing.

-What's your favourite ingredient?

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Most likely chilli.

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I love chilli because it elevates the dish

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and you've just got to be brave.

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So, what is this round called, consume the chillies?

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So far, so good,

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but the chillies are presenting another challenge

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for our home cooks.

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The heat of the chillies in the room are...

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getting to us all a little bit.

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I think that chilli's got to the back of my throat.

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But it's not just the chillies

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that our heating things up in the kitchen.

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We got the hobs mixed up, so I burnt attempt one.

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So this is attempt two and that's going well.

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So, let's start with Harry - she's doing a Malaysian laksa.

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A favourite dish of yours?

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-Do you like laksa?

-I absolutely adore laksa.

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She has her own spin on it and that put a smile on my face.

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The moment I saw fennel I said, that's a clever girl, I like that.

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Atul's a brilliant chef, he's obviously very experienced

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in the kitchen with Indian food and curries.

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Quite nerve-racking because he'll know exactly how

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all these things should taste.

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How are you getting on, Harriet? You OK?

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Yeah, not too bad. How are you?

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Calm, surprisingly calm.

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Let's talk about Lance.

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He's doing a chicken murgh masala.

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-Yes.

-Another great dish.

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It's a fabulous dish and, again, he has his own spin on it.

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He seems like quite an enthusiast, who grows his own spices,

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especially grows his own chillies.

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-Even I don't do that!

-He does that!

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I was quite impressed.

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I want to learn from him.

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These chillies look particularly damaging but they are not that hot.

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I find with chilli,

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you often get heat but no flavour of chilli

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and this is more flavour of chilli and a little less heat.

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So, let's now talk about Alice.

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She's doing her Thai prawn stir-fry with a papaya salad and lotus chips.

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I've never had lotus chips, so I'm looking forward to that.

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Big flavours there, in my opinion.

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If you go to Thailand, one thing you definitely look forward

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to taste is the raw papaya salad.

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I'm terrified about cooking this dish for Atul.

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I don't know what he'll make of it but I'm sure he'll give it a try

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and let me know and maybe give me a few tips.

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Lotus chips is a great distraction, in my opinion,

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a kind of texture crunch.

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-It looks like she really knows her stuff.

-Yeah.

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At home in the kitchen, I'm quite relaxed

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but it can soon turn into carnage.

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With his mind on Friday's final,

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Atul is keen to keep a close eye on our home cooks' process.

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How's it all going, Harry?

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Yeah, I've just blended up the curries,

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so I'm going to keep that cooking for a little while now.

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-Smells lovely.

-Simmer it a bit.

-Yeah.

-Good luck.

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OK, thank you.

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How are you getting on, Lance?

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So far, so good.

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-So what are these?

-My little invention of a flatbread,

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because I've got limited time.

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-This smells good.

-That looks nice.

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Well, we'll see how it goes.

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It's just getting enough moisture in it.

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-Smells beautiful.

-Smells really good.

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-Well done.

-Thank you.

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Good luck.

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How's it going, Alice?

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It's going OK. I'm just deep-frying my lotus chips

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and then I can put all the ingredients together

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and start the stir-fry.

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Yeah. All fully in control, everything good?

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-Hopefully.

-Right, we'll let you get on.

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-Good luck.

-Thank you.

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Just two minutes to go, guys, two minutes.

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Get that food on the plate.

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Almost.

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30 seconds to go.

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Come on, Alice.

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That's it, stop cooking.

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You've done all you can.

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Now it's time to taste.

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First to be judged is Harriet with her Dish Of The Day.

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Malaysian king prawn laksa curry,

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served with rice noodles

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and topped with toasted macadamia nuts and crispy shallots.

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In you come, Harry.

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How was that for you?

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A few tiny hiccups but I think the end result is OK.

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So, the elements you've put on top are fried shallots.

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-Yes.

-Coriander.

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There's a bit of mint as well.

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And candlenuts.

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Yes, candlenuts.

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-Macadamia.

-Yeah.

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-Bean sprout, some spring onion and chillies.

-Yes.

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Good combination, good combination.

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OK.

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Should have added a little bit more liquid to this.

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Yes, I see that now.

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I think you put a bit too much of noodles.

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-Go for it.

-Thank you.

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-Did you use any lime?

-I did, yeah.

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-Towards the end or...?

-About halfway through, before I simmered it.

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So lime has got two functions to do.

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One is to provide the acidity

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and the other one is to provide the essence.

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If you add it halfway through,

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the acidity will remain but the perfume will get evaporated.

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So, always remember to add it towards the end.

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But otherwise, very good seasoning.

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You really know how to make your flavours work for you,

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I have to say that. Taste-wise, eating every ingredient,

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comes out shining. Well done.

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-Thank you.

-If you'd like to go back to the waiting room,

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-we'll see you very shortly.

-OK, thank you.

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-How did it go?

-Yeah, OK.

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Atul's comments about the lime juice were totally valid

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and it's a bit of a schoolboy error, so I feel a bit annoyed about that.

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Your flavours are gorgeous.

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It's really vibrant. It's balanced, it's great.

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I love the way she used different ingredients

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and let them shine through as well.

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She was 99% there, for me.

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-Wow.

-I really liked that dish.

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Fantastic.

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I was quite pleased with Atul's comments.

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I think I got the balance of flavours right, which is the key.

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Next is Lance with his dish, chicken murgh masala,

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accompanied with nigella seed flatbread and basmati rice.

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In you come, Lance.

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How was the challenge for you?

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I really enjoyed it, it was great.

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So what's the white bit on top, it's yoghurt?

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Just a bit of yoghurt and it gave me a little space

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-to put the lemon zest on.

-Lemon zest? OK.

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That tastes so good.

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-The rice is very good.

-Thanks.

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The bread is amazing.

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-Nice and crispy.

-Absolutely.

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In this dish, the star is the green masala,

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which is your coriander, cumin and chilli.

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And that comes through.

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Well done on that. Brilliant.

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-Thank you very much.

-Happy with those comments?

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-Thrilled.

-I would like to keep this,

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but I can't because I have to give it back to you

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but it's absolutely delicious.

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Well done. We'll see you very shortly.

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-Thank you very much.

-Thank you.

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It went really well, I was really pleased with it.

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That's absolutely delicious.

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-Gorgeous.

-It's OK?

-It's incredible.

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That was absolutely delicious.

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It was very delicious.

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I have to say this, I'm hating this challenge!

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Because that dish stepped up.

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I'm worrying now, what the next dish is going to be.

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I was really pleased with Atul's comments.

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I mean, he is the king of curry and I was a little bit nervous

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about cooking for him but it all worked out really well.

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And finally it's Alice.

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She's made Thai prawn stir-fry with lotus fruit chips

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and a papaya and cherry tomato salad.

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How was the challenge for you?

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It was good, I enjoyed it.

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Time goes quick, doesn't it?

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So quick., I wasn't expecting to have no time left at all.

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It looks amazing, I have to say that.

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-Thank you.

-But taste tells us all the story.

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-After you, boss.

-I want one of these first.

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OK, then I'll follow you.

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Nice and crunchy.

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Beautiful taste.

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Did you season it with something?

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I seasoned them with salt.

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After frying or before frying?

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Before.

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Good.

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I quite like the stir-fry.

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I think the chips are amazing.

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You've done a good job.

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But I'm not too sure about the papaya and the tomato.

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Those are the two combinations which I wouldn't like to put together.

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It's the flavour that I ate a lot whilst I was in Asia.

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-You like it? Yeah, OK.

-It tones down the chilli.

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-Yeah.

-Tomato definitely helps to tone down the chilli, no doubt.

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Great dish, fantastic effort.

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-Well done.

-Thank you.

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-Lovely comments there, are you happy?

-Yeah, really happy.

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-Thank you.

-If you'd like to go back to the waiting room,

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-we'll see you really shortly.

-Thank you.

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So, how did it go?

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It went really well. I'm pleased with the feedback.

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I was worried that the flavours hadn't had time to develop

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like they should have done, but it was a good effort.

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I think of all the three, this was more weaker.

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The stir-fry was just only two ingredients, peppers and prawn.

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Luckily, you don't have to make a decision yet.

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Thank God!

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Because you're going to demonstrate a skills test,

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-so let's go and start that.

-Let's do that.

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Atul can choose only one of these three home cooks

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as his partner for Friday's final.

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And after this next round, someone will be leaving the competition.

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Atul has seen you all in action now

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but he needs to test your skills so he's come up with a challenge.

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Atul, what are we doing?

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This nation loves onion bhajis, especially you!

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Oh, yes, I do!

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It's my favourite. I won't start dancing just yet.

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But, yeah, I love them.

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So I thought, how to make the perfect onion bhaji?

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And the trick is how to make them crisp.

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Have you made onion bhajis before, anyone?

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-I've made them.

-Oh, you have?

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-Yeah.

-Well done. Would you like to demonstrate?

0:16:050:16:08

No!

0:16:080:16:09

Now, your cutting has to be even,

0:16:110:16:13

that's very important as well.

0:16:130:16:16

Nice fine slices.

0:16:160:16:18

So we got turmeric powder and coriander powder,

0:16:180:16:22

one and a half teaspoon.

0:16:220:16:25

Cumin powder, half a teaspoon.

0:16:250:16:27

And we've got garam masala, which I'm going to use half a teaspoon.

0:16:270:16:31

And just a few specks of cumin seeds, not too much.

0:16:320:16:36

Add some salt.

0:16:360:16:37

And make sure you mix this really well.

0:16:400:16:42

And coriander.

0:16:430:16:44

We'll only add half of it.

0:16:470:16:49

And that is for flavour and colour both.

0:16:490:16:52

Another spice which I would like to add is mango powder.

0:16:520:16:56

Two tablespoons of chickpea flour

0:16:560:17:00

and about half a tablespoon of rice flour.

0:17:000:17:04

When you have got the onion nicely kind of dredged or coated in flour,

0:17:040:17:08

you add a little bit of water.

0:17:080:17:10

Don't get too excited by...

0:17:100:17:13

adding too much water.

0:17:130:17:15

OK, and I'm going to take small portions of it.

0:17:150:17:19

Try to hold them as closed as you can.

0:17:190:17:21

Approximately within three to four minutes, they are nicely cooked.

0:17:210:17:24

OK. So you want a nice, even colour all the way over?

0:17:240:17:28

Absolutely, absolutely. Don't burn that bhaji.

0:17:280:17:30

So this one, these two are perfectly cooked.

0:17:340:17:37

This powder, mango powder stroke chaat masala,

0:17:370:17:40

you just sprinkle a little bit of it on top.

0:17:400:17:43

-Fabulous. Go on, guys. Have a taste.

-Go for it.

0:17:430:17:46

Two for one. One for me.

0:17:470:17:49

-Like it?

-Love it.

0:17:520:17:54

-The texture is brilliant.

-Yeah.

0:17:540:17:55

They are crispy and they are still a bit soft.

0:17:550:17:57

And that's what you want.

0:17:570:17:59

-How are you feeling, guys? Confident?

-Yeah.

-Yeah.

-Good.

0:17:590:18:02

-Fantastic.

-OK. If you'd like to make your way back to your stations,

0:18:020:18:05

-we'll begin.

-OK.

0:18:050:18:06

Well, it's a dish everybody likes,

0:18:140:18:16

so to be able to master this would be wonderful.

0:18:160:18:18

Our cooks have just 20 minutes to make beautiful bhajis.

0:18:180:18:22

My eyes are watering.

0:18:220:18:24

Atul is not only looking for a partner with natural flair,

0:18:240:18:27

but someone who can follow his instructions

0:18:270:18:29

without making any mistakes.

0:18:290:18:30

I've never done this before, so not confident at all.

0:18:310:18:34

But it's a great challenge and I'm enjoying it.

0:18:340:18:36

The pressure is on for our home cooks,

0:18:360:18:38

who must balance the spices to bring out the flavour of the onions.

0:18:380:18:42

Hopefully I'll be able to remember the spices and the amounts

0:18:430:18:47

and when to put it all together.

0:18:470:18:49

How are you guys going? All good?

0:18:550:18:57

-So far, so good.

-The one thing I would like to tell you

0:18:570:19:00

because it's such an easy test... It is!

0:19:000:19:03

THEY CHUCKLE

0:19:030:19:05

Don't slip on your seasoning.

0:19:050:19:06

I don't think I've left anything out,

0:19:080:19:10

but I'm just worried that I've not put enough spice in.

0:19:100:19:13

Home cooks, you are halfway through.

0:19:130:19:16

I'm just testing a piece for seasoning.

0:19:240:19:26

And to make sure I've got the thickness of the batter correct.

0:19:260:19:30

In a bid to master the perfect bhaji,

0:19:300:19:32

the cooks are testing out their flavours and textures

0:19:320:19:35

in a dummy run.

0:19:350:19:37

How are you getting on, Harry?

0:19:370:19:39

OK. I did a test one.

0:19:390:19:40

I'm not sure if I've quite got enough flour.

0:19:400:19:42

It didn't hold together so well,

0:19:420:19:44

so I'm going to try and add a tiny bit more.

0:19:440:19:46

-Does it look like it needs more flour?

-Yeah.

-Yeah.

0:19:460:19:50

Thank you.

0:19:500:19:51

Hi, Lance. How are you getting on?

0:19:560:19:57

And getting on fine. The...

0:19:570:19:59

I've done a little tasting of one

0:19:590:20:01

and it seems to be fine with the seasoning.

0:20:010:20:03

-The proof is in the pudding really.

-Absolutely. Good luck with that.

0:20:030:20:07

-Thank you.

-Yes.

0:20:070:20:08

-Hello, Alice. How is it going?

-It's going OK.

0:20:110:20:15

I've just gone for it and done it, what I think.

0:20:150:20:17

-Oh, brilliant.

-I added a bit more spice because it needed a bit more.

0:20:170:20:21

And you've found it all right? Just gone for it, you said.

0:20:210:20:24

-Yeah.

-Good. Good.

-Well done.

-Thank you.

0:20:240:20:27

OK, let's start with Harry.

0:20:320:20:34

She's really taking her time.

0:20:340:20:36

Harry's a perfectionist and she's going back and correcting,

0:20:360:20:39

-so I do think there will be a good product there.

-Yeah.

0:20:390:20:42

Atul made this look really easy.

0:20:420:20:44

Yeah. Once you get down to it, it's not so easy.

0:20:440:20:48

There's quite a lot to remember.

0:20:480:20:49

For Lance, the dumpling size is quite good.

0:20:500:20:53

-Mm-hm.

-And it looks good so far.

0:20:530:20:55

-Yes.

-So let's see.

-Yeah.

-As he said...

-The proof's in the pudding.

0:20:550:20:58

-The proof's in the pudding.

-The proof's in the pudding.

0:20:580:21:00

-The proof's in the pudding.

-The proof's in the onion.

-Absolutely.

0:21:000:21:04

These taste similar to Atul's,

0:21:040:21:05

but they're maybe a little under-seasoned.

0:21:050:21:08

And then we have Alice.

0:21:080:21:10

She did it from her heart.

0:21:100:21:11

I'm not going to comment on whether it's right or wrong,

0:21:110:21:14

but her dumplings looks slightly bigger to me.

0:21:140:21:17

Yeah, and her onions are quite thick as well, aren't they?

0:21:170:21:19

Very thick. When I was slicing it,

0:21:190:21:21

I said, "Slice it as thin as you can."

0:21:210:21:22

-Yeah, yeah, yeah.

-She wasn't listening.

0:21:220:21:25

I've tasted them and I'm hoping they taste as good as Atul's.

0:21:250:21:28

Or really close.

0:21:280:21:30

One minute to go.

0:21:300:21:32

Just one minute left, guys.

0:21:320:21:34

I might taste one, but there's nothing I can do about it now,

0:21:390:21:42

but I might taste one just for my peace of mind, I think.

0:21:420:21:45

'Lance is first to finish but this challenge isn't about speed.

0:22:000:22:03

'It will all come down to taste.'

0:22:030:22:06

Ten, nine, eight...

0:22:060:22:08

'Alice is next over the finish line,

0:22:080:22:10

'but trying desperately to hang on to her place in the competition,

0:22:100:22:14

'Harriet is using every last second.'

0:22:140:22:16

Right, cooks. That's it. Step away from your plates.

0:22:170:22:20

You've done all you can. It's time to taste.

0:22:200:22:23

-The bhaji people.

-Ah, the bhaji people are here.

0:22:230:22:26

It's the moment of truth.

0:22:280:22:30

One of our home cooks will be leaving the competition

0:22:300:22:32

if their bhajis don't make the grade.

0:22:320:22:35

-So let's try...

-Lance's first.

-..Lance's first.

0:22:350:22:38

Such a hard job I have here.

0:22:390:22:41

Yours are very, very good, I have to say that.

0:22:560:22:59

They're a good size. You've managed to make them crispy and you still

0:22:590:23:02

kept the core the way it should be, really speaking.

0:23:020:23:05

-Harry?

-So, yours were nice, fluffy, light.

0:23:210:23:25

I quite liked it. The balance was quite nice.

0:23:250:23:27

You have done a good job.

0:23:270:23:29

I think you were unnecessarily worried about your seasoning.

0:23:400:23:43

-Your seasoning is pretty good.

-Thank you.

-But pleased overall?

0:23:430:23:46

Very pleased, to be honest. I think it's an amazing effort.

0:23:460:23:49

-You should give yourselves a pat on the back. Honestly.

-Brilliant.

0:23:490:23:52

-Well done.

-Well done. If you'd like to go back to the waiting room,

0:23:520:23:56

-we will see you shortly. Take these with you.

-Thank you.

0:23:560:23:59

It's strange how they were all the same ingredients

0:24:000:24:02

-but all very different.

-Absolutely.

0:24:020:24:04

Even if we had measured and given it to them, trust me,

0:24:040:24:07

they would have come out differently

0:24:070:24:09

because everyone has their own personal style.

0:24:090:24:11

I'm not too sure if I've got the right sort of balance of

0:24:110:24:15

crispy on the outside and soft on the inside.

0:24:150:24:17

I think they might have been a bit too crispy.

0:24:170:24:19

I would be gutted to go home.

0:24:190:24:21

I would love to work with Atul and see what I can do.

0:24:210:24:25

I don't want to go. I'm having fun. I want to stay a bit longer.

0:24:260:24:29

Be challenged again, that's what I'd like.

0:24:290:24:31

How they have put things on the plate and how they have fried it,

0:24:310:24:34

at what temperature, I think that's what is taking away from the person

0:24:340:24:38

-who's going to lose out.

-OK.

0:24:380:24:40

I'm a bit conflicted at the moment.

0:24:400:24:41

I just need a couple of minutes to think about it.

0:24:410:24:44

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

0:24:460:24:50

For one of our home cooks, it's time to leave the competition.

0:24:500:24:53

Atul can only take one of you through to the Friday final.

0:24:540:24:56

And sadly he has to say goodbye to one of you now.

0:24:560:24:59

So, Atul, it's over to you.

0:24:590:25:00

Coming to the onion bhaji challenge,

0:25:000:25:02

each one of you had some good qualities and some bad qualities.

0:25:020:25:05

So I had to just go back to the very basic skill

0:25:050:25:08

and that was how you had sliced your onions.

0:25:080:25:11

So unfortunately, on that basis...

0:25:110:25:13

..I have to let Alice go.

0:25:150:25:16

Aw! Alice.

0:25:160:25:19

I'm feeling OK. I'm really pleased with what I've done today

0:25:190:25:22

and cooking for Atul was an absolute pleasure.

0:25:220:25:25

-Thank you so much.

-Well done. Well done, Alice. Well done.

0:25:250:25:28

That just leaves digital designer Harriet...

0:25:300:25:33

Definitely going to pull out all the stops.

0:25:330:25:35

I think I just need to keep calm, take a deep breath.

0:25:350:25:38

..and regional development manager Lance

0:25:380:25:40

to cook it out for a place in the Friday final.

0:25:400:25:43

Onwards and upwards.

0:25:430:25:44

The next challenge is going to be the most difficult one, I think.

0:25:440:25:47

Right, it is tine now for our third and final challenge.

0:25:470:25:50

Our home cooks have been given all the ingredients

0:25:500:25:52

to one of Atul's dishes.

0:25:520:25:54

They'll have one hour to identify all the ingredients

0:25:540:25:56

and to create a dish of their own.

0:25:560:25:59

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

0:25:590:26:01

Atul's ingredients include...

0:26:030:26:05

pigeon, cooked and raw beetroot,

0:26:050:26:09

yoghurt, garlic, chilli flakes, lemon,

0:26:090:26:13

ginger, Dijon mustard, cinnamon sticks, vanilla, raspberry powder,

0:26:130:26:21

mango pickle paste, vinegar and port.

0:26:210:26:26

Easy enough for a Michelin-starred chef,

0:26:260:26:28

but what will our home cooks think?

0:26:280:26:31

Atul, any last-minute tips for our home cooks?

0:26:310:26:33

All the ingredients under this cover, they work with each other.

0:26:330:26:37

All you have to do is use your creativity and put them to use.

0:26:370:26:40

Right, cooks. You have one hour with all your ingredients,

0:26:400:26:44

because your time starts now.

0:26:440:26:46

Harriet and Lance are desperate to impress,

0:26:560:26:59

but Atul's large selection of ingredients and spices

0:26:590:27:02

has our home cooks stumped.

0:27:020:27:04

There's definitely plenty of ingredients.

0:27:050:27:08

I've identified what most of them are,

0:27:080:27:10

it's just deciding what to do with them.

0:27:100:27:14

Harriet's playing the long game,

0:27:140:27:16

taking her time to fully absorb the flavours and aromas,

0:27:160:27:19

working out how best to combine the spices.

0:27:190:27:22

This is cloves.

0:27:220:27:24

That's definitely clove. I'll put a bit of that in there.

0:27:240:27:27

-Hi, Lance.

-Hi.

-Made a start.

0:27:290:27:32

I'm just looking to roast some beetroot,

0:27:320:27:35

because obviously it's there in two forms.

0:27:350:27:38

I don't think I can cook that quickly.

0:27:380:27:39

I might make something grated with that, as a bit of salad.

0:27:390:27:42

-And what about the meat? Have you...?

-I think it's pigeon.

0:27:420:27:45

-OK.

-I don't like pigeon. I don't like it very much.

0:27:450:27:48

So you have a plan and you're working on it.

0:27:480:27:50

Well, I kind of have a plan. It's make it up as you go along.

0:27:500:27:53

So, Lance's plan is to make it up as he goes along.

0:27:540:27:58

And over at the red station,

0:27:580:27:59

it seems Harriet's earlier deliberation has paid off.

0:27:590:28:03

-How are you getting on?

-OK, I think.

0:28:030:28:05

-Yeah?

-There's a lot of ingredients here.

0:28:050:28:07

What all have you added in there?

0:28:070:28:08

So there's the red wine, red wine vinegar,

0:28:080:28:10

the cinnamon sticks, the star anise, cloves and peppercorns.

0:28:100:28:14

What are you planning to make with that?

0:28:140:28:15

I think I'm going to keep it quite simple.

0:28:150:28:17

-I'm just going to add some sort of sweetness to it.

-OK.

0:28:170:28:19

-What is the meat?

-I think it's pigeon.

-OK.

0:28:190:28:22

So I've marinated it in the yoghurt and the toasted seeds and spices.

0:28:220:28:26

And I think I might chargrill it on the griddle pan.

0:28:260:28:29

-Good luck.

-Thank you.

0:28:290:28:30

Well, they've both made a start.

0:28:350:28:38

They both have made a good start, in my opinion.

0:28:380:28:40

Lance has got a little weakness on how to use the spices.

0:28:400:28:44

Whereas she comes very confident.

0:28:440:28:46

I like all the spices, I think.

0:28:460:28:48

I'm not sure if I'll use all of them.

0:28:480:28:50

I'm... Yeah, I'm quietly confident.

0:28:500:28:53

I was watching her when the ingredients were revealed,

0:28:530:28:56

-and she took a good five minutes...

-To plan.

0:28:560:28:58

-..just looking and thinking and processing.

-Yeah.

0:28:580:29:02

I was worried about Lance in the beginning.

0:29:020:29:05

If he doesn't like the pigeon, it's going to be a challenge for him,

0:29:050:29:08

because if you don't like something, you generally are not creative.

0:29:080:29:12

-Yeah.

-So it's a challenge for himself, basically.

-Yeah.

0:29:120:29:15

Confidence levels are not that high, currently.

0:29:150:29:18

I'm just trying to hatch a plan, and it's... The plan keeps changing.

0:29:180:29:22

So, last time when you were on the show, you won.

0:29:220:29:26

You can't accept anything less now, you've got to win again.

0:29:260:29:29

Oh, definitely. No, I am always here to win, Sheree.

0:29:290:29:31

Both cooks are trying their best to use all of Atul's ingredients

0:29:350:29:39

to create a dish packed with flavour,

0:29:390:29:41

but there's one ingredient that's foxing them both -

0:29:410:29:44

the mango lime pickle.

0:29:440:29:45

I've come to a point where I think I'm creatively stuck.

0:29:450:29:50

I think... I think I want to do something else,

0:29:500:29:53

because I'm not using all the ingredients,

0:29:530:29:55

especially I'm not using this. Yeah.

0:29:550:29:58

I'm not used to using this product.

0:29:580:29:59

I like it, but I'm not entirely sure what it is,

0:29:590:30:02

and I don't want to misuse this.

0:30:020:30:03

Right, cooks. Just ten minutes to go.

0:30:040:30:07

How's it going, Harriet?

0:30:080:30:10

It's OK. It's a bit all over the place at the moment, but...

0:30:100:30:13

-Well, if it makes you feel any better, I'm the same.

-Are you?

0:30:130:30:17

-How're you getting on?

-I'm losing confidence by the minute.

0:30:240:30:27

-Are you? No!

-Yeah.

-Don't say that.

0:30:270:30:29

There are so many unknown elements here.

0:30:290:30:31

I have my spices that I'm comfortable with,

0:30:310:30:33

that I use all the time.

0:30:330:30:34

I've realised now that I tend not

0:30:340:30:36

-to go outside of that too much.

-Yeah. Oh, don't lose confidence.

0:30:360:30:38

-Yeah.

-You're doing so well.

-We'll see, we'll see.

0:30:380:30:41

Lance, how are you getting on?

0:30:420:30:44

I've tried to create a little bit of a spiced sauce with yoghurt,

0:30:440:30:47

and I'm in danger of it splitting, so I've just slowed it down.

0:30:470:30:51

-Well, it smells good.

-I'm not quite comfortable with it.

0:30:510:30:54

This is like...a really great challenge.

0:30:540:30:56

You've got a lot going on, but all good, I can say.

0:30:570:31:00

-Oh, thank you.

-OK?

-Good.

-Thank you very much.

0:31:000:31:02

Cooks, you've got just five minutes left.

0:31:060:31:09

Five minutes to go, guys.

0:31:090:31:11

Harriet wants her pigeon to be perfectly pink.

0:31:140:31:17

But with the heat turned up, it's in danger of being black.

0:31:170:31:21

Why did that smoke up so quickly?

0:31:220:31:24

30 seconds left.

0:31:320:31:35

Come on, Harry. Get it on the plate.

0:31:380:31:40

That's it. Stop cooking.

0:31:510:31:53

-Pretty much, pretty much.

-It's time to taste.

0:31:560:31:58

-It's a hard job now. Well done, guys.

-Well done.

-Well done.

0:31:580:32:03

First to be judged, it's Harriet.

0:32:030:32:05

She's made marinated chargrilled pigeon with spiced beetroot,

0:32:050:32:09

a curried beetroot sauce and a beetroot, chilli and ginger relish.

0:32:090:32:12

How was that for you?

0:32:150:32:17

Definitely a challenge.

0:32:170:32:18

If you had to give a name to your dish, what would you call it?

0:32:180:32:21

Chargrilled pigeon.

0:32:210:32:23

I hope it's pigeon.

0:32:230:32:24

-It is pigeon.

-It's pigeon, yay!

0:32:260:32:28

After you, boss.

0:32:280:32:29

-Pigeon was nicely cooked.

-Mmm.

0:32:410:32:43

The marinade on the outside is good.

0:32:430:32:46

You know, one thing I like about this show

0:32:480:32:50

is I get to learn new flavours.

0:32:500:32:52

-OK.

-Fantastic.

0:32:520:32:54

Well done. I quite like it.

0:32:540:32:56

-Thank you.

-Well, well done, Harry.

-Thank you.

0:32:560:32:58

If you'd like to go back to the waiting room for the last time,

0:32:580:33:01

-we will see you very soon.

-OK.

-Thank you very much.

-Thank you.

0:33:010:33:03

-Thank you and good luck.

-Thank you.

0:33:030:33:06

-So, how'd it go?

-Erm... It was OK. Yeah.

0:33:060:33:09

Not as bad as I thought it might have been.

0:33:090:33:11

I don't know, I don't know how I did, really.

0:33:120:33:15

I think Atul wasn't giving too much away.

0:33:150:33:17

She confused herself in a big way,

0:33:170:33:20

but still she managed to bring three types of beetroot on the plate,

0:33:200:33:23

and each had a different flavour.

0:33:230:33:25

-Yeah, they did, didn't they?

-And different texture as well.

-Yeah.

0:33:250:33:27

Which I absolutely loved, to be honest.

0:33:270:33:29

It is crunch time now. I'll be gutted if I go.

0:33:290:33:32

I'm sure it will be the right decision if I do,

0:33:320:33:34

but I will be gutted.

0:33:340:33:35

She's got the spirit of a fighter.

0:33:350:33:36

-Yeah.

-That's what I liked about her.

0:33:360:33:38

Next into the tasting room, it's Lance.

0:33:380:33:41

He has made spiced pan-roasted pigeon with a beetroot salad

0:33:410:33:45

and a yoghurt, garlic and ginger sauce.

0:33:450:33:48

How was the challenge for you?

0:33:500:33:52

The biggest array of ingredients I had seen on one table.

0:33:520:33:55

But look what you've created.

0:33:560:33:57

You have made an incredible-looking dish.

0:33:570:34:00

Let's taste it and let you know.

0:34:000:34:02

OK.

0:34:020:34:03

Great dish, I have to say that. You should be proud of yourself.

0:34:180:34:20

-I have enjoyed it.

-That's very kind, thank you.

0:34:200:34:22

-Well done. Are you relieved?

-Yes.

0:34:220:34:25

Can't wait to see what the ingredients are really used for.

0:34:250:34:28

What Atul does. Yeah.

0:34:280:34:29

Well, well done. If you'd like to go back to the waiting room

0:34:290:34:32

for the last time, we will see you shortly.

0:34:320:34:34

-Thank you very much.

-Thank you very much, Lance.

-Thank you, Lance.

0:34:340:34:37

So, how did it go?

0:34:380:34:40

It went well, I think. It went very well.

0:34:400:34:43

It was an interesting challenge, most definitely.

0:34:430:34:45

Something that I've never made before.

0:34:450:34:47

I really liked it,

0:34:470:34:48

the way he has created the maze of flavours with his own understanding.

0:34:480:34:52

That's delicious. That's really, really good.

0:34:520:34:54

Raw beetroot salad? I wasn't a big fan of it.

0:34:540:34:57

Didn't really taste of much, did it?

0:34:570:34:58

-No.

-Do you have any idea of who you might take through?

0:34:580:35:01

There are lots of positives in both of them,

0:35:010:35:04

-and there are a few negatives as well.

-Yeah.

0:35:040:35:06

So I just don't have an answer for you yet.

0:35:060:35:07

OK, that's fine, because you don't have to give me an answer yet,

0:35:070:35:10

because now we're going to see what you make with those ingredients.

0:35:100:35:13

-Great.

-So let's do that.

-Let's get cooking.

0:35:130:35:16

So this is the bit where you two get to sit down and put your feet up

0:35:160:35:19

and watch and see what Atul does with those ingredients.

0:35:190:35:22

So, Atul, tell us what you're making.

0:35:220:35:24

Well, we call it achari kabutar.

0:35:240:35:27

Achari means pickling and kabutar is pigeon,

0:35:270:35:29

-so pickled pigeon.

-Brilliant.

-OK. OK, so let's get going.

0:35:290:35:32

So, we've got ginger.

0:35:320:35:34

I always get told off by all the Indian ladies.

0:35:340:35:37

Normally you should always scrape it, but being a chef, I just cut it.

0:35:370:35:41

Especially if my mum is watching.

0:35:430:35:45

And then take some garlic.

0:35:460:35:47

OK, and that goes in.

0:35:510:35:52

Here, Sheree. Be a good assistant.

0:35:540:35:56

Beetroot goes in.

0:35:590:36:01

-OK.

-Mix?

-Yeah, please mix that,

0:36:010:36:03

and I've got some sherry and malt vinegar.

0:36:030:36:07

Clove. Sugar.

0:36:090:36:11

And the water.

0:36:110:36:12

-And let it boil.

-So you've got two restaurants in India?

0:36:140:36:16

Absolutely, and the funny story is,

0:36:160:36:18

when I was opening restaurants there,

0:36:180:36:20

I thought they already have 50 million Indian restaurant,

0:36:200:36:22

why do they need another one from me?

0:36:220:36:25

OK, so the next one...

0:36:250:36:26

So we've got some port.

0:36:280:36:30

Malt vinegar.

0:36:320:36:33

Cardamom.

0:36:350:36:37

We've got cinnamon. Did any one of you put in vanilla anywhere?

0:36:400:36:43

Not quite brave enough.

0:36:430:36:46

I was hoping you would use that yellow paste and mix vanilla

0:36:460:36:48

with that and make a custard, but you didn't.

0:36:480:36:50

And I will use a couple of star anise as well, OK?

0:36:530:36:55

And salt.

0:36:550:36:57

Bring that to boil.

0:36:570:36:58

Take the yoghurt.

0:36:590:37:01

It's the marinade for the pigeon.

0:37:020:37:04

OK?

0:37:040:37:06

Mango pickle paste.

0:37:060:37:08

Turmeric.

0:37:100:37:11

This is fenugreek leaves.

0:37:120:37:14

Garam masala.

0:37:140:37:17

Chickpea flour.

0:37:170:37:18

OK?

0:37:220:37:23

They need to pop and release the flavour in the cooking oil,

0:37:250:37:28

and then that cooking oil becomes the carrier of the flavour

0:37:280:37:31

-into the marinade or the sauce.

-OK.

-You can smell it.

0:37:310:37:34

-Yeah.

-Yeah.

-It's wonderful.

0:37:340:37:36

OK.

0:37:420:37:43

So I'll leave it to marinate.

0:37:460:37:47

Sheree, I want you to try this for me,

0:37:490:37:51

if it's flavoursome yet or not.

0:37:510:37:52

All right. If I have to.

0:37:520:37:55

Please do.

0:37:550:37:57

Mmm-mmm.

0:37:570:37:59

That is so good.

0:37:590:38:00

-That colour's incredible.

-Yeah.

0:38:160:38:19

-Happy with that?

-Very happy, boss.

0:38:190:38:20

So we call this beetroot ketchup in my kitchen.

0:38:230:38:27

-Do you have it with chips?

-You can, if you wish to.

0:38:270:38:29

It's actually that good.

0:38:290:38:30

As I said, it was all about pickling.

0:38:340:38:36

And what's doing the pickling? Is it the malt vinegar?

0:38:380:38:41

-Yeah.

-OK.

0:38:410:38:42

-OK.

-That smells amazing.

-Here it is.

0:38:460:38:49

Loosely, not too tight.

0:38:510:38:53

Is that just to keep it warm?

0:38:550:38:57

Just to keep it warm and keep the moisture in.

0:38:570:39:00

Now all we do is, while it's resting...

0:39:000:39:03

-See? Perfectly cooked.

-Perfect.

-Happy with that?

0:39:110:39:15

-Amazing.

-Yeah.

-Right on the money.

0:39:150:39:17

Very simple presentation. And then...

0:39:330:39:35

The way Pierre would say - voila.

0:39:400:39:42

Yay!

0:39:420:39:43

That looks incredible. Absolutely incredible.

0:39:450:39:47

Go for it. It's your turn to taste.

0:39:470:39:49

-Oh, wow.

-What do you think?

0:39:520:39:54

That marinade is delicious.

0:39:540:39:56

-Stunning.

-Yeah.

-Really...

0:40:000:40:01

So much different... So many different flavours.

0:40:010:40:04

This is wonderful. This is great.

0:40:040:40:05

Has that made you change your mind about pigeon?

0:40:050:40:07

Most definitely. Where am I going to find it like that again, though?

0:40:070:40:10

-You can make it now!

-OK.

0:40:100:40:13

Thank you so much.

0:40:130:40:14

But it is time to declare your winner

0:40:140:40:16

and who you'll be taking through to the Friday final with you.

0:40:160:40:19

But before you do,

0:40:190:40:20

let's have a quick recap of what our cooks made earlier.

0:40:200:40:23

In the first round,

0:40:250:40:26

Lance impressed Atul with a classic Indian chicken murgh masala.

0:40:260:40:29

His onion bhajis hit the spot in round two.

0:40:310:40:34

And he pushed himself out of his comfort zone

0:40:340:40:36

with his dish of spiced pan-fried pigeon in the final round.

0:40:360:40:41

The competition today is really tough.

0:40:410:40:43

It's a tight-run thing, I think.

0:40:430:40:45

Harriet produced great flavours

0:40:470:40:49

with her Malaysian curry in round one.

0:40:490:40:51

Her onion bhajis were the ones to beat in the second round.

0:40:520:40:56

But was her dish of chargrilled pigeon with beetroot

0:40:560:40:59

enough to win her a place in Friday's final?

0:40:590:41:01

The competition is incredibly tough.

0:41:020:41:05

Lance's food is just delicious.

0:41:050:41:07

I think it's super-tight.

0:41:070:41:09

Firstly, I'd like to say congratulations to both of you.

0:41:090:41:12

You've been absolutely brilliant today,

0:41:120:41:14

and I'm sure you'll agree, Atul.

0:41:140:41:15

-Totally.

-But sadly, he can only pick one of you to be his partner

0:41:150:41:19

in this week's Friday final,

0:41:190:41:21

and he has made his mind up, so over to you, Atul.

0:41:210:41:24

It's been a gruelling day.

0:41:240:41:26

I have to say that. I have never been so conflicted in the decision.

0:41:260:41:30

I'm still thinking what I'm going to do.

0:41:300:41:32

It's really, really tough for me, guys.

0:41:320:41:34

Just looking at you, how you have put things on the plate

0:41:340:41:37

and your confidence with different things

0:41:370:41:39

which have been put in front of you, and on that basis...

0:41:390:41:43

Sorry, Lance, I can't take you in.

0:41:450:41:47

I'm taking Harry with me.

0:41:470:41:49

-Aww.

-No problem.

-I'm so sorry.

0:41:490:41:51

Congratulations. Well done.

0:41:510:41:53

I'm surprised. I'm really surprised.

0:41:530:41:55

I didn't think I was going to get through.

0:41:550:41:57

Well done. I'm feeling fine.

0:41:570:41:59

It's... It was very close.

0:41:590:42:01

Maybe the best person won.

0:42:020:42:03

Good luck to Harriet going forward.

0:42:030:42:06

I do think I have picked the right partner.

0:42:060:42:08

She is absolutely brilliant.

0:42:080:42:09

She knows how to interact with ingredients,

0:42:090:42:11

and she knows her way around the kitchen.

0:42:110:42:14

Game plan for Friday is to use my strength, use her strength,

0:42:140:42:18

and that is working with spices.

0:42:180:42:20

It worked last time, incredibly well.

0:42:200:42:22

Hopefully it will work this time, too.

0:42:220:42:25

Any last tips for Harry on Friday?

0:42:250:42:27

Stay focused, interact with your ingredients,

0:42:270:42:30

and work with me a bit faster.

0:42:300:42:32

OK.

0:42:320:42:34

Little bit nervous now about Friday.

0:42:340:42:36

-You can do it.

-OK.

-You can do it.

0:42:360:42:38

I don't want to let him down.

0:42:380:42:40

So I think I need to speed up a little bit and...

0:42:400:42:43

Yeah, get to know my spices.

0:42:430:42:45

Tomorrow on Yes, Chef...

0:42:450:42:47

it's the Friday final.

0:42:470:42:48

The teams go head-to-head to cook

0:42:480:42:50

for culinary royalty Pierre Koffmann.

0:42:500:42:52

-Is she burning the second one as well?

-No.

0:42:520:42:55

Four chefs, four home cooks...

0:42:550:42:58

Listen, get that in the oven. In the oven. In the oven.

0:42:580:43:01

But only one team will be crowned Yes, Chef Champions.

0:43:010:43:04

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


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