Atul Kochhar Yes Chef

Four of the best chefs in Britain

are on the hunt for their perfect partner.

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

to be paired with the best in the business

for the cooking experience of a lifetime.

Holy moly!

Go!

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

from three talented home cooks.

30 seconds to go!

I think I'm creatively stuck.

Then, in the Friday final,

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

Pierre Koffmann.

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

The professional chefs' reputations are on the line

but will the amateur home cooks live up to expectations?

This is Yes, Chef.

Hello, and welcome to Yes, Chef.

Let's meet today's home cooks.

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

I guess my style of cooking is a bit haphazard.

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

unless I'm being a bit too experimental.

Lance Turner is a regional development manager

from Bradford-on-Avon in Wiltshire.

My cooking style is eclectic.

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

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

And finally, it's Alice Taylor,

a marketing executive from Huddersfield.

I am a passionate cook.

I love putting my own stamp on it.

I would love to showcase one of my own dishes.

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

In 2001, Atul Kochhar became

the very first Indian chef to be awarded a Michelin star

for his unique take on Indian cuisine.

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

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

The food is very sensorial.

Seasonality is extremely critical on my menus.

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

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

otherwise there's no enjoyment of food.

With incredibly high standards,

Atul was extremely focused on the competition.

Winning is everything!

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

What really impressed me most is when people show creativity.

They have to have this natural inborn thing,

an urge that they want to do well.

-You like this one better?

-Yeah.

Don't be so scared of me!

You know, they wake up every morning

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

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

Welcome, everyone.

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

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

What are you going to be looking for, Atul?

Very simple stuff, to be honest.

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

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

that's what I want from you.

Any last tips for our cooks?

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

Well, let's get started.

This is round one.

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

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

Our home cooks are against the clock

and they are going all out to impress Atul

with their Dish Of The Day.

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

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

Alice is making a Thai prawn stir-fry

with lotus fruit chips and a papaya salad.

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

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

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

Little bit nervous still,

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

Harriet is hoping to wow with bold flavours.

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

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

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

Hi, Harry, how you getting on?

Just got the stock started with the prawn heads and shells

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

along with the coconut milk.

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

-Fennel.

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

-It's very European.

-Yeah.

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

OK, thank you. Yes, excellent.

-Well done.

-Well, we look forward to tasting it.

-Thank you.

-Good luck.

-Thank you very much, thank you.

-Hi, Lance.

-Hi, how are you doing?

Good, how are you doing?

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

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

early on in the process.

And that's a scotch bonnet chilli?

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

-Really?

-Oh, you grow these yourself?

-You brought them from home?

-Brought them from home.

One scotch bonnet is enough to blow the street!

I'm using one today.

I hope we will remain friends afterwards!

I hope so!

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

which is a nice alternative to your standard potato chips.

Hey, how are you doing?

I'm good, thank you.

Lotus chips?

I've never had lotus chips before.

-You'll love them.

-I have, I love them.

-Really?

-And where is the inspiration coming from?

It's from Thailand.

-Have you been to Thailand?

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

-I love it.

-And you love the food?

-The food is amazing.

-What's your favourite ingredient?

Most likely chilli.

I love chilli because it elevates the dish

and you've just got to be brave.

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

So far, so good,

but the chillies are presenting another challenge

for our home cooks.

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

getting to us all a little bit.

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

But it's not just the chillies

that our heating things up in the kitchen.

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

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

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

A favourite dish of yours?

-Do you like laksa?

-I absolutely adore laksa.

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

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

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

in the kitchen with Indian food and curries.

Quite nerve-racking because he'll know exactly how

all these things should taste.

How are you getting on, Harriet? You OK?

Yeah, not too bad. How are you?

Calm, surprisingly calm.

Let's talk about Lance.

He's doing a chicken murgh masala.

-Yes.

-Another great dish.

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

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

especially grows his own chillies.

-Even I don't do that!

-He does that!

I was quite impressed.

I want to learn from him.

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

I find with chilli,

you often get heat but no flavour of chilli

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

So, let's now talk about Alice.

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

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

Big flavours there, in my opinion.

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

to taste is the raw papaya salad.

I'm terrified about cooking this dish for Atul.

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

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

Lotus chips is a great distraction, in my opinion,

a kind of texture crunch.

-It looks like she really knows her stuff.

-Yeah.

At home in the kitchen, I'm quite relaxed

but it can soon turn into carnage.

With his mind on Friday's final,

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

How's it all going, Harry?

Yeah, I've just blended up the curries,

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

-Smells lovely.

-Simmer it a bit.

-Yeah.

-Good luck.

OK, thank you.

How are you getting on, Lance?

So far, so good.

-So what are these?

-My little invention of a flatbread,

because I've got limited time.

-This smells good.

-That looks nice.

Well, we'll see how it goes.

It's just getting enough moisture in it.

-Smells beautiful.

-Smells really good.

-Well done.

-Thank you.

Good luck.

How's it going, Alice?

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

and then I can put all the ingredients together

and start the stir-fry.

Yeah. All fully in control, everything good?

-Hopefully.

-Right, we'll let you get on.

-Good luck.

-Thank you.

Just two minutes to go, guys, two minutes.

Get that food on the plate.

Almost.

30 seconds to go.

Come on, Alice.

That's it, stop cooking.

You've done all you can.

Now it's time to taste.

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

Malaysian king prawn laksa curry,

served with rice noodles

and topped with toasted macadamia nuts and crispy shallots.

In you come, Harry.

How was that for you?

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

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

-Yes.

-Coriander.

There's a bit of mint as well.

And candlenuts.

Yes, candlenuts.

-Macadamia.

-Yeah.

-Bean sprout, some spring onion and chillies.

-Yes.

Good combination, good combination.

OK.

Should have added a little bit more liquid to this.

Yes, I see that now.

I think you put a bit too much of noodles.

-Go for it.

-Thank you.

-Did you use any lime?

-I did, yeah.

-Towards the end or...?

-About halfway through, before I simmered it.

So lime has got two functions to do.

One is to provide the acidity

and the other one is to provide the essence.

If you add it halfway through,

the acidity will remain but the perfume will get evaporated.

So, always remember to add it towards the end.

But otherwise, very good seasoning.

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

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

comes out shining. Well done.

-Thank you.

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

-we'll see you very shortly.

-OK, thank you.

-How did it go?

-Yeah, OK.

Atul's comments about the lime juice were totally valid

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

Your flavours are gorgeous.

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

I love the way she used different ingredients

and let them shine through as well.

She was 99% there, for me.

-Wow.

-I really liked that dish.

Fantastic.

I was quite pleased with Atul's comments.

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

Next is Lance with his dish, chicken murgh masala,

accompanied with nigella seed flatbread and basmati rice.

In you come, Lance.

How was the challenge for you?

I really enjoyed it, it was great.

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

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

-to put the lemon zest on.

-Lemon zest? OK.

That tastes so good.

-The rice is very good.

-Thanks.

The bread is amazing.

-Nice and crispy.

-Absolutely.

In this dish, the star is the green masala,

which is your coriander, cumin and chilli.

And that comes through.

Well done on that. Brilliant.

-Thank you very much.

-Happy with those comments?

-Thrilled.

-I would like to keep this,

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

but it's absolutely delicious.

Well done. We'll see you very shortly.

-Thank you very much.

-Thank you.

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

That's absolutely delicious.

-Gorgeous.

-It's OK?

-It's incredible.

That was absolutely delicious.

It was very delicious.

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

Because that dish stepped up.

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

I was really pleased with Atul's comments.

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

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

And finally it's Alice.

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

and a papaya and cherry tomato salad.

How was the challenge for you?

It was good, I enjoyed it.

Time goes quick, doesn't it?

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

It looks amazing, I have to say that.

-Thank you.

-But taste tells us all the story.

-After you, boss.

-I want one of these first.

OK, then I'll follow you.

Nice and crunchy.

Beautiful taste.

Did you season it with something?

I seasoned them with salt.

After frying or before frying?

Before.

Good.

I quite like the stir-fry.

I think the chips are amazing.

You've done a good job.

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

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

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

-You like it? Yeah, OK.

-It tones down the chilli.

-Yeah.

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

Great dish, fantastic effort.

-Well done.

-Thank you.

-Lovely comments there, are you happy?

-Yeah, really happy.

-Thank you.

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

-we'll see you really shortly.

-Thank you.

So, how did it go?

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

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

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

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

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

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

Thank God!

Because you're going to demonstrate a skills test,

-so let's go and start that.

-Let's do that.

Atul can choose only one of these three home cooks

as his partner for Friday's final.

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

Atul has seen you all in action now

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

Atul, what are we doing?

This nation loves onion bhajis, especially you!

Oh, yes, I do!

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

But, yeah, I love them.

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

And the trick is how to make them crisp.

Have you made onion bhajis before, anyone?

-I've made them.

-Oh, you have?

-Yeah.

-Well done. Would you like to demonstrate?

No!

Now, your cutting has to be even,

that's very important as well.

Nice fine slices.

So we got turmeric powder and coriander powder,

one and a half teaspoon.

Cumin powder, half a teaspoon.

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

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

Add some salt.

And make sure you mix this really well.

And coriander.

We'll only add half of it.

And that is for flavour and colour both.

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

Two tablespoons of chickpea flour

and about half a tablespoon of rice flour.

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

you add a little bit of water.

Don't get too excited by...

adding too much water.

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

Try to hold them as closed as you can.

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

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

Absolutely, absolutely. Don't burn that bhaji.

So this one, these two are perfectly cooked.

This powder, mango powder stroke chaat masala,

you just sprinkle a little bit of it on top.

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

-Go for it.

Two for one. One for me.

-Like it?

-Love it.

-The texture is brilliant.

-Yeah.

They are crispy and they are still a bit soft.

And that's what you want.

-How are you feeling, guys? Confident?

-Yeah.

-Yeah.

-Good.

-Fantastic.

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

-we'll begin.

-OK.

Well, it's a dish everybody likes,

so to be able to master this would be wonderful.

Our cooks have just 20 minutes to make beautiful bhajis.

My eyes are watering.

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

but someone who can follow his instructions

without making any mistakes.

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

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

The pressure is on for our home cooks,

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

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

and when to put it all together.

How are you guys going? All good?

-So far, so good.

-The one thing I would like to tell you

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

THEY CHUCKLE

Don't slip on your seasoning.

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

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

Home cooks, you are halfway through.

I'm just testing a piece for seasoning.

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

In a bid to master the perfect bhaji,

the cooks are testing out their flavours and textures

in a dummy run.

How are you getting on, Harry?

OK. I did a test one.

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

It didn't hold together so well,

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

-Does it look like it needs more flour?

-Yeah.

-Yeah.

Thank you.

Hi, Lance. How are you getting on?

And getting on fine. The...

I've done a little tasting of one

and it seems to be fine with the seasoning.

-The proof is in the pudding really.

-Absolutely. Good luck with that.

-Thank you.

-Yes.

-Hello, Alice. How is it going?

-It's going OK.

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

-Oh, brilliant.

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

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

-Yeah.

-Good. Good.

-Well done.

-Thank you.

OK, let's start with Harry.

She's really taking her time.

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

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

-Yeah.

Atul made this look really easy.

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

There's quite a lot to remember.

For Lance, the dumpling size is quite good.

-Mm-hm.

-And it looks good so far.

-Yes.

-So let's see.

-Yeah.

-As he said...

-The proof's in the pudding.

-The proof's in the pudding.

-The proof's in the pudding.

-The proof's in the pudding.

-The proof's in the onion.

-Absolutely.

These taste similar to Atul's,

but they're maybe a little under-seasoned.

And then we have Alice.

She did it from her heart.

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

but her dumplings looks slightly bigger to me.

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

Very thick. When I was slicing it,

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

-Yeah, yeah, yeah.

-She wasn't listening.

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

Or really close.

One minute to go.

Just one minute left, guys.

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

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

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

'It will all come down to taste.'

Ten, nine, eight...

'Alice is next over the finish line,

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

'Harriet is using every last second.'

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

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

-The bhaji people.

-Ah, the bhaji people are here.

It's the moment of truth.

One of our home cooks will be leaving the competition

if their bhajis don't make the grade.

-So let's try...

-Lance's first.

-..Lance's first.

Such a hard job I have here.

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

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

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

-Harry?

-So, yours were nice, fluffy, light.

I quite liked it. The balance was quite nice.

You have done a good job.

I think you were unnecessarily worried about your seasoning.

-Your seasoning is pretty good.

-Thank you.

-But pleased overall?

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

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

-Brilliant.

-Well done.

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

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

-Thank you.

It's strange how they were all the same ingredients

-but all very different.

-Absolutely.

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

they would have come out differently

because everyone has their own personal style.

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

crispy on the outside and soft on the inside.

I think they might have been a bit too crispy.

I would be gutted to go home.

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

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

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

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

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

-who's going to lose out.

-OK.

I'm a bit conflicted at the moment.

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

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

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

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

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

So, Atul, it's over to you.

Coming to the onion bhaji challenge,

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

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

and that was how you had sliced your onions.

So unfortunately, on that basis...

..I have to let Alice go.

Aw! Alice.

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

and cooking for Atul was an absolute pleasure.

-Thank you so much.

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

That just leaves digital designer Harriet...

Definitely going to pull out all the stops.

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

..and regional development manager Lance

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

Onwards and upwards.

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

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

Our home cooks have been given all the ingredients

to one of Atul's dishes.

They'll have one hour to identify all the ingredients

and to create a dish of their own.

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

Atul's ingredients include...

pigeon, cooked and raw beetroot,

yoghurt, garlic, chilli flakes, lemon,

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

mango pickle paste, vinegar and port.

Easy enough for a Michelin-starred chef,

but what will our home cooks think?

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

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

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

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

because your time starts now.

Harriet and Lance are desperate to impress,

but Atul's large selection of ingredients and spices

has our home cooks stumped.

There's definitely plenty of ingredients.

I've identified what most of them are,

it's just deciding what to do with them.

Harriet's playing the long game,

taking her time to fully absorb the flavours and aromas,

working out how best to combine the spices.

This is cloves.

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

-Hi, Lance.

-Hi.

-Made a start.

I'm just looking to roast some beetroot,

because obviously it's there in two forms.

I don't think I can cook that quickly.

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

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

-I think it's pigeon.

-OK.

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

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

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

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

And over at the red station,

it seems Harriet's earlier deliberation has paid off.

-How are you getting on?

-OK, I think.

-Yeah?

-There's a lot of ingredients here.

What all have you added in there?

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

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

What are you planning to make with that?

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

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

-OK.

-What is the meat?

-I think it's pigeon.

-OK.

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

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

-Good luck.

-Thank you.

Well, they've both made a start.

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

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

Whereas she comes very confident.

I like all the spices, I think.

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

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

I was watching her when the ingredients were revealed,

-and she took a good five minutes...

-To plan.

-..just looking and thinking and processing.

-Yeah.

I was worried about Lance in the beginning.

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

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

-Yeah.

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

-Yeah.

Confidence levels are not that high, currently.

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

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

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

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

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

to create a dish packed with flavour,

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

the mango lime pickle.

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

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

because I'm not using all the ingredients,

especially I'm not using this. Yeah.

I'm not used to using this product.

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

and I don't want to misuse this.

Right, cooks. Just ten minutes to go.

How's it going, Harriet?

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

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

-Are you?

-How're you getting on?

-I'm losing confidence by the minute.

-Are you? No!

-Yeah.

-Don't say that.

There are so many unknown elements here.

I have my spices that I'm comfortable with,

that I use all the time.

I've realised now that I tend not

-to go outside of that too much.

-Yeah. Oh, don't lose confidence.

-Yeah.

-You're doing so well.

-We'll see, we'll see.

Lance, how are you getting on?

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

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

-Well, it smells good.

-I'm not quite comfortable with it.

This is like...a really great challenge.

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

-Oh, thank you.

-OK?

-Good.

-Thank you very much.

Cooks, you've got just five minutes left.

Five minutes to go, guys.

Harriet wants her pigeon to be perfectly pink.

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

Why did that smoke up so quickly?

30 seconds left.

Come on, Harry. Get it on the plate.

That's it. Stop cooking.

-Pretty much, pretty much.

-It's time to taste.

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

-Well done.

-Well done.

First to be judged, it's Harriet.

She's made marinated chargrilled pigeon with spiced beetroot,

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

How was that for you?

Definitely a challenge.

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

Chargrilled pigeon.

I hope it's pigeon.

-It is pigeon.

-It's pigeon, yay!

After you, boss.

-Pigeon was nicely cooked.

-Mmm.

The marinade on the outside is good.

You know, one thing I like about this show

is I get to learn new flavours.

-OK.

-Fantastic.

Well done. I quite like it.

-Thank you.

-Well, well done, Harry.

-Thank you.

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

-we will see you very soon.

-OK.

-Thank you very much.

-Thank you.

-Thank you and good luck.

-Thank you.

-So, how'd it go?

-Erm... It was OK. Yeah.

Not as bad as I thought it might have been.

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

I think Atul wasn't giving too much away.

She confused herself in a big way,

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

and each had a different flavour.

-Yeah, they did, didn't they?

-And different texture as well.

-Yeah.

Which I absolutely loved, to be honest.

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

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

but I will be gutted.

She's got the spirit of a fighter.

-Yeah.

-That's what I liked about her.

Next into the tasting room, it's Lance.

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

and a yoghurt, garlic and ginger sauce.

How was the challenge for you?

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

But look what you've created.

You have made an incredible-looking dish.

Let's taste it and let you know.

OK.

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

-I have enjoyed it.

-That's very kind, thank you.

-Well done. Are you relieved?

-Yes.

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

What Atul does. Yeah.

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

for the last time, we will see you shortly.

-Thank you very much.

-Thank you very much, Lance.

-Thank you, Lance.

So, how did it go?

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

It was an interesting challenge, most definitely.

Something that I've never made before.

I really liked it,

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

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

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

Didn't really taste of much, did it?

-No.

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

There are lots of positives in both of them,

-and there are a few negatives as well.

-Yeah.

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

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

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

-Great.

-So let's do that.

-Let's get cooking.

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

and watch and see what Atul does with those ingredients.

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

Well, we call it achari kabutar.

Achari means pickling and kabutar is pigeon,

-so pickled pigeon.

-Brilliant.

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

So, we've got ginger.

I always get told off by all the Indian ladies.

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

Especially if my mum is watching.

And then take some garlic.

OK, and that goes in.

Here, Sheree. Be a good assistant.

Beetroot goes in.

-OK.

-Mix?

-Yeah, please mix that,

and I've got some sherry and malt vinegar.

Clove. Sugar.

And the water.

-And let it boil.

-So you've got two restaurants in India?

Absolutely, and the funny story is,

when I was opening restaurants there,

I thought they already have 50 million Indian restaurant,

why do they need another one from me?

OK, so the next one...

So we've got some port.

Malt vinegar.

Cardamom.

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

Not quite brave enough.

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

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

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

And salt.

Bring that to boil.

Take the yoghurt.

It's the marinade for the pigeon.

OK?

Mango pickle paste.

Turmeric.

This is fenugreek leaves.

Garam masala.

Chickpea flour.

OK?

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

and then that cooking oil becomes the carrier of the flavour

-into the marinade or the sauce.

-OK.

-You can smell it.

-Yeah.

-Yeah.

-It's wonderful.

OK.

So I'll leave it to marinate.

Sheree, I want you to try this for me,

if it's flavoursome yet or not.

All right. If I have to.

Please do.

Mmm-mmm.

That is so good.

-That colour's incredible.

-Yeah.

-Happy with that?

-Very happy, boss.

So we call this beetroot ketchup in my kitchen.

-Do you have it with chips?

-You can, if you wish to.

It's actually that good.

As I said, it was all about pickling.

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

-Yeah.

-OK.

-OK.

-That smells amazing.

-Here it is.

Loosely, not too tight.

Is that just to keep it warm?

Just to keep it warm and keep the moisture in.

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

-See? Perfectly cooked.

-Perfect.

-Happy with that?

-Amazing.

-Yeah.

-Right on the money.

Very simple presentation. And then...

The way Pierre would say - voila.

Yay!

That looks incredible. Absolutely incredible.

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

-Oh, wow.

-What do you think?

That marinade is delicious.

-Stunning.

-Yeah.

-Really...

So much different... So many different flavours.

This is wonderful. This is great.

Has that made you change your mind about pigeon?

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

-You can make it now!

-OK.

Thank you so much.

But it is time to declare your winner

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

But before you do,

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

In the first round,

Lance impressed Atul with a classic Indian chicken murgh masala.

His onion bhajis hit the spot in round two.

And he pushed himself out of his comfort zone

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

The competition today is really tough.

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

Harriet produced great flavours

with her Malaysian curry in round one.

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

But was her dish of chargrilled pigeon with beetroot

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

The competition is incredibly tough.

Lance's food is just delicious.

I think it's super-tight.

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

You've been absolutely brilliant today,

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

-Totally.

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

in this week's Friday final,

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

It's been a gruelling day.

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

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

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

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

and your confidence with different things

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

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

I'm taking Harry with me.

-Aww.

-No problem.

-I'm so sorry.

Congratulations. Well done.

I'm surprised. I'm really surprised.

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

Well done. I'm feeling fine.

It's... It was very close.

Maybe the best person won.

Good luck to Harriet going forward.

I do think I have picked the right partner.

She is absolutely brilliant.

She knows how to interact with ingredients,

and she knows her way around the kitchen.

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

and that is working with spices.

It worked last time, incredibly well.

Hopefully it will work this time, too.

Any last tips for Harry on Friday?

Stay focused, interact with your ingredients,

and work with me a bit faster.

OK.

Little bit nervous now about Friday.

-You can do it.

-OK.

-You can do it.

I don't want to let him down.

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

Yeah, get to know my spices.

Tomorrow on Yes, Chef...

it's the Friday final.

The teams go head-to-head to cook

for culinary royalty Pierre Koffmann.

-Is she burning the second one as well?

-No.

Four chefs, four home cooks...

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

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