0:00:02 > 0:00:05This week, four top-starred chefs selected their perfect partners
0:00:05 > 0:00:06from some exceptional home cooks.
0:00:06 > 0:00:10Today, those four teams compete, but only one can win.
0:00:11 > 0:00:15For the home cooks, it's a chance to prove themselves to their mentors.
0:00:15 > 0:00:17You should be proud of yourself.
0:00:17 > 0:00:20For the professionals, their reputations are on the line...
0:00:20 > 0:00:22It's a bit smoky in there.
0:00:22 > 0:00:25..as they will, ultimately, be judged
0:00:25 > 0:00:28by triple Michelin-starred chef Pierre Koffmann.
0:00:28 > 0:00:30I know all the chefs are top chefs
0:00:30 > 0:00:33and I'm sure they want to impress me with their protege.
0:00:33 > 0:00:38Four chefs, four home cooks, but only one team can win.
0:00:38 > 0:00:41I think I'm running out of time. Oh...
0:00:41 > 0:00:43This is Yes, Chef.
0:00:44 > 0:00:46Hello and welcome to Yes, Chef.
0:00:46 > 0:00:50It's the Friday final and our four teams are ready to do battle,
0:00:50 > 0:00:52so let's meet them.
0:00:53 > 0:00:54On Monday, Bryn Williams chose
0:00:54 > 0:00:58aerospace engineer Matt DeChamps as his teammate.
0:00:58 > 0:01:01It would mean everything to me to do Bryn proud today.
0:01:01 > 0:01:05- I'm not going home without winning. - Good answer.- Yeah.- Good answer.
0:01:05 > 0:01:07Kim Woodward teamed up
0:01:07 > 0:01:10with reservations supervisor Claire Wilson on Tuesday.
0:01:10 > 0:01:13I'm super excited to have Claire on my team.
0:01:13 > 0:01:15- I think we're going to go all the way and win it.- Definitely.
0:01:17 > 0:01:19On Wednesday, Ryan Simpson chose
0:01:19 > 0:01:22events manager Charlie Turrell as his teammate.
0:01:22 > 0:01:24I've been doing a bit of research,
0:01:24 > 0:01:26so I know the kind of style that you've got.
0:01:26 > 0:01:29- She told me the dishes I've got to cook today.- Yeah, exactly.
0:01:29 > 0:01:31And yesterday, Atul Kochhar chose
0:01:31 > 0:01:33digital designer Harriet Maule-ffinch
0:01:33 > 0:01:36to be his partner for today's final.
0:01:37 > 0:01:40I'm pretty nervous, but I'm in safe hands.
0:01:40 > 0:01:42You shouldn't be nervous. We are here to win.
0:01:42 > 0:01:44Our teams are all ready to go,
0:01:44 > 0:01:47so all we need now is our Yes, Chef judge.
0:01:47 > 0:01:49It's the incredible Pierre Koffmann.
0:01:49 > 0:01:53Pierre Koffmann has been at the heart of high-end cuisine
0:01:53 > 0:01:55for an incredible 50 years.
0:01:56 > 0:02:00His proteges, who include Gordon Ramsay, Marco Pierre White
0:02:00 > 0:02:04and Tom Kitchin, have amassed more than 20 Michelin stars between them.
0:02:05 > 0:02:08To be a top chef, first, you've got to be passionate.
0:02:08 > 0:02:11You've got to be prepared to work very hard
0:02:11 > 0:02:14and you've got to cook what you enjoy to eat.
0:02:14 > 0:02:17He's only one of a handful of chefs in the UK
0:02:17 > 0:02:19to have been awarded three Michelin stars,
0:02:19 > 0:02:22an accolade he held up for a groundbreaking 15 years.
0:02:23 > 0:02:26PIERRE SPEAKS FRENCH
0:02:26 > 0:02:28He is going faster than you.
0:02:28 > 0:02:30With such a wealth of respected experience,
0:02:30 > 0:02:33Pierre's expertise is second to none.
0:02:33 > 0:02:36One turbot, one cod, one steak.
0:02:36 > 0:02:38- Welcome, Pierre.- Thank you.
0:02:38 > 0:02:41- Are you looking forward to today's show?- Yes, of course.
0:02:41 > 0:02:44What I'm looking today is for a beautiful plate
0:02:44 > 0:02:48full of flavours, and don't forget I love sauces.
0:02:48 > 0:02:51Right, well, let's get started. This is round one.
0:02:51 > 0:02:53Our home cooks now have to recreate
0:02:53 > 0:02:56one of their professional chef's signature dishes.
0:02:56 > 0:02:59Earlier on, they had a masterclass in how to cook it to perfection.
0:02:59 > 0:03:01Here's how they got on.
0:03:01 > 0:03:05The home cooks have one hour to complete their masterclass
0:03:05 > 0:03:08and learn how to recreate the exact same dish.
0:03:08 > 0:03:10- Pen and paper.- Yeah.- Let's go.
0:03:10 > 0:03:11Each chef has chosen a recipe
0:03:11 > 0:03:14for their partners to best showcase their skills.
0:03:15 > 0:03:19There's no point rushing it because everything is very simple.
0:03:19 > 0:03:22On the red team, home cook Claire will attempt to make Kim's halibut
0:03:22 > 0:03:26with cauliflower three ways, served with a saffron beurre blanc sauce.
0:03:26 > 0:03:29The most crucial part of this dish is to ensure
0:03:29 > 0:03:33that the fish is cooked the right side up and not overdone.
0:03:35 > 0:03:38This is the presentation side down, which is upside down on the fish.
0:03:38 > 0:03:40- Just be careful not to let that burn.- Mm-hmm.
0:03:40 > 0:03:42On the green team,
0:03:42 > 0:03:46home cook Charlie will be recreating Ryan's duck a l'orange,
0:03:46 > 0:03:51served with carrot puree, broccoli wilted spinach and a chestnut jus.
0:03:52 > 0:03:56With many elements to this dish, it's vital that Charlie makes sure
0:03:56 > 0:03:58they're all cooked to Ryan's high standards.
0:03:58 > 0:04:02- Careful, I've turned that right down again.- OK.- I don't want it to burn.
0:04:04 > 0:04:06For the yellows, home cook Matt will attempt
0:04:06 > 0:04:08Bryn's dish of pan-fried turbot
0:04:08 > 0:04:11with a Genoise garnish, broccoli and a beurre blanc sauce.
0:04:11 > 0:04:13This takes a lot of precision
0:04:13 > 0:04:16and, after struggling with sauces in his heat,
0:04:16 > 0:04:19Matt really needs to concentrate and cook the turbot to perfection.
0:04:22 > 0:04:26See, I'm not adding the next one in until that's virtually all gone.
0:04:26 > 0:04:29- Yeah, yeah.- Yeah? It's not boiling. If it's boiling, it's going too hot.
0:04:29 > 0:04:32And, finally, on the blue team, Atul's partner, Harriet,
0:04:32 > 0:04:34is attempting dry-spiced rump of lamb,
0:04:34 > 0:04:38served with a chickpea masala and a spiced chickpea hummus.
0:04:40 > 0:04:42Balancing the flavours is key in this dish,
0:04:42 > 0:04:45as is making sure the lamb is perfectly pink.
0:04:45 > 0:04:48It's really important that meat should cook like that.
0:04:48 > 0:04:49- It's still a bit soft here.- Yeah.
0:04:49 > 0:04:51Which is perfect. I like it that way.
0:04:51 > 0:04:53You can do this, but you just need to concentrate,
0:04:53 > 0:04:55- sauce, it'll be good.- On the sauce.
0:04:55 > 0:04:58Just get the duck on slightly earlier so we can rest it.
0:04:58 > 0:05:01- Take this recipe, run with it. - Yeah.- And make sure you surpass me.
0:05:01 > 0:05:04- I think you'll do me proud.- Good.
0:05:04 > 0:05:07Ooh, looks like it's going to be a tough one today.
0:05:07 > 0:05:09Right, cooks, you have one hour
0:05:09 > 0:05:11to recreate your professional chef's dish.
0:05:11 > 0:05:15Chefs, you will be watching their progress from our green room
0:05:15 > 0:05:18and you do have a lifeline. If you see your partner struggling,
0:05:18 > 0:05:21you can run in and save the day, but for two minutes only.
0:05:21 > 0:05:23Other than that, they're on their own.
0:05:23 > 0:05:26- Are we ready to start? ALL:- Yes. - Yes, let's do it.
0:05:26 > 0:05:28Chefs, if you'd like to leave the kitchen, please.
0:05:28 > 0:05:30Out you get.
0:05:30 > 0:05:33Come on, you two. Out, out.
0:05:33 > 0:05:36- Ryan!- Sorry. - LAUGHTER
0:05:36 > 0:05:38Right, cooks, you have one hour.
0:05:38 > 0:05:41The best of luck because your time starts now.
0:05:42 > 0:05:46Our cooks are off and doing their best to make their mentors proud.
0:05:47 > 0:05:51Backstage, the chefs take a seat and watch their partners' progress,
0:05:51 > 0:05:53keeping a check that they're all on track.
0:05:55 > 0:05:59And for Bryn's partner, Matt, his main worry is creating the sauce.
0:06:00 > 0:06:05My two sauces in my qualifying heat were not so great.
0:06:05 > 0:06:07- He messed up the sauce twice.- Right.
0:06:07 > 0:06:10But his cooking underneath that was solid.
0:06:10 > 0:06:13As long as I keep to my notes, concentrate on what I'm doing,
0:06:13 > 0:06:16then I will do Bryn proud.
0:06:16 > 0:06:19Over at the blue station, Harriet's got her own concerns.
0:06:19 > 0:06:22I think I'm most worried about cooking the lamb properly.
0:06:22 > 0:06:26- You obviously can't slice it open and check.- Have you got lamb, Atul?
0:06:26 > 0:06:28- I've got lamb, yeah. - Is your partner good at spice?
0:06:28 > 0:06:31- You're the king of spice. - She's very good with spice.
0:06:31 > 0:06:33I suppose there's three key elements
0:06:33 > 0:06:34and they've all got a bit of spice in,
0:06:34 > 0:06:37but I'm not too much out of my comfort zone.
0:06:37 > 0:06:39For the greens, Charlie's using chicken wings
0:06:39 > 0:06:43to make a base for the sauce, and things aren't going to plan.
0:06:43 > 0:06:46- It's a bit smoky in there. - You can smell it from here.
0:06:46 > 0:06:48THE CHEFS LAUGH
0:06:48 > 0:06:52But thankfully, Pierre's on hand to save the day.
0:06:52 > 0:06:55Keep an eye on the pan. It's burning. Use a bit of oil.
0:06:56 > 0:06:58Oh, we've burnt the chicken wings.
0:06:58 > 0:07:02- She's panicking. - If she replaces it...- She is.
0:07:02 > 0:07:04She's switched on, she's a good cook.
0:07:04 > 0:07:06I tried to be a little bit quick,
0:07:06 > 0:07:09but I didn't do it in a way I wanted to,
0:07:09 > 0:07:11so I'm just going to calm and try again.
0:07:11 > 0:07:13There's no point getting stressed about it.
0:07:13 > 0:07:16I'll just do it again from the beginning.
0:07:16 > 0:07:20- Hi, Claire.- Hi. - How are we getting on?- Good.
0:07:20 > 0:07:22I've got loads of prep to do before I even start cooking,
0:07:22 > 0:07:25so I just want to make sure I've got that on the go first.
0:07:25 > 0:07:27- How are you feeling inside? - I'm good, yeah.
0:07:27 > 0:07:30- I feel quite confident, quite calm. - You look very confident.- Good.
0:07:30 > 0:07:33- Oh, good. OK, well, good luck. - Thank you.- Yes, good luck.
0:07:33 > 0:07:35Everything's still to play for,
0:07:35 > 0:07:38so Charlie cooks her wings for the second time today.
0:07:38 > 0:07:42And Kim spots a chance to wind up Ryan.
0:07:42 > 0:07:46- Is she burning the second one as well?- No! No, no, no.
0:07:46 > 0:07:49We're just ticking over there.
0:07:49 > 0:07:52- Do you think you need to use your lifeline now?- No!
0:07:52 > 0:07:54And it's not just the greens with overcooking issues.
0:07:54 > 0:07:58My croutons, they've got to be ready now, come on.
0:07:58 > 0:08:00- Bryn, you're burning them. - I know, yeah.
0:08:00 > 0:08:03- Oh, I can smell them. - RYAN:- No, that's still my pan!
0:08:04 > 0:08:09- Hi, Charlie.- Hello.- Hello, you all right?- What's smoking over here?
0:08:09 > 0:08:13Well, it was smoking but I was calm enough to just start again.
0:08:13 > 0:08:15- Are you feeling confident? - Yeah, I'm OK.
0:08:15 > 0:08:18- I think once I get into the swing of things, I'll be all right.- Good.
0:08:18 > 0:08:21- Yeah.- Well, enjoy it.- Thank you.- See you later.- See you later.- Thank you.
0:08:21 > 0:08:23Whilst Charlie's got her confidence back,
0:08:23 > 0:08:26Claire, on the red station, is being cavalier
0:08:26 > 0:08:27with her slicing skills.
0:08:29 > 0:08:33- Oh, my God!- Ooh, she has.- Oh!- I'm not surprised, you shouting at her!
0:08:33 > 0:08:35She's not having a good time here.
0:08:35 > 0:08:37I'd cut myself if you were shouting at me!
0:08:37 > 0:08:40- Look, she's carrying on. - She's soldiering on.
0:08:41 > 0:08:44- Hello, Matt.- Hi. - How are we getting on?- Yeah, good.
0:08:44 > 0:08:46I've got my croutons done.
0:08:46 > 0:08:49Just going to start working on the base of the sauce now.
0:08:49 > 0:08:51How are you feeling about your sauce?
0:08:51 > 0:08:53- I am actually going to nail it today.- You're going to do it!
0:08:53 > 0:08:56- Make sure you've got enough. - Yes!- I will do.
0:08:56 > 0:08:59'Burning seems to be the hot topic of the day
0:08:59 > 0:09:02'and, over on the blue team, Harriet's made the mistake
0:09:02 > 0:09:05'of adding her spices to a scalding pan.'
0:09:05 > 0:09:07- Your spices are burning, Atul. - Yeah, they're burnt.
0:09:07 > 0:09:09- They are burnt, are they? - RYAN:- I can smell them from here.
0:09:09 > 0:09:13Harriet soon spots her mistake and whips the pan off the hob.
0:09:14 > 0:09:18- That will make it quite bitter, won't it?- Yeah. Tastes a lot better.
0:09:18 > 0:09:19THE CHEFS LAUGHS
0:09:19 > 0:09:23- Hi, Sheree.- Hello.- Hi, Pierre. - All fine?- All good?
0:09:23 > 0:09:26- Slight hiccough to begin with. - What's happened?
0:09:26 > 0:09:29I think my heat for my cumin and onion was too high
0:09:29 > 0:09:31and I burnt it, so I've just started again.
0:09:31 > 0:09:33- You're starting again.- It's nice.
0:09:33 > 0:09:36- You realised it, so you're starting again.- Yeah, I've got time.
0:09:36 > 0:09:40- I've got time.- We'll let you work. - Yes.- Thank you.- Good luck.
0:09:43 > 0:09:45So, let's start with Claire.
0:09:45 > 0:09:48I think Claire is doing very well. She's quite confident.
0:09:48 > 0:09:50She knows what she's doing.
0:09:50 > 0:09:53The fish, to cook, is very difficult, especially halibut.
0:09:53 > 0:09:56It's a beautiful fish but maybe the worst fish to cook.
0:09:56 > 0:09:59Just got to make sure I don't overcook my fish.
0:09:59 > 0:10:01That's the most important thing.
0:10:01 > 0:10:04Charlie and Ryan, they choose the French dish.
0:10:04 > 0:10:07She already had a bad start by burning...
0:10:07 > 0:10:09- I know, she smoked the whole kitchen out.- Yes.
0:10:09 > 0:10:13- So, she corrected it but I'll keep an eye on her.- Oh, that's sweet.
0:10:13 > 0:10:15Now, let's talk about Matt and Bryn.
0:10:15 > 0:10:18They are doing turbot with beurre blanc and shrimp.
0:10:18 > 0:10:22Turbot is a bit easier to cook but it should be cooked to perfection.
0:10:22 > 0:10:25Bryn told me to keep calm, stay focused on what were doing
0:10:25 > 0:10:27and sauce, sauce, sauce.
0:10:28 > 0:10:33- Let's move on to Harriet and Atul's dish.- That sounds a beautiful dish.
0:10:33 > 0:10:35And she seemed quite confident and nice and calm.
0:10:35 > 0:10:37She made a little mistake at the beginning
0:10:37 > 0:10:39but she already corrected it. Everybody makes mistakes.
0:10:39 > 0:10:42- Yeah, of course. It's good if they're correcting it early on.- Yes.
0:10:42 > 0:10:46I think I wasted a bit of time burning the garlic, originally,
0:10:46 > 0:10:49- so I need to speed up a bit. - Harry, sear the lamb!
0:10:49 > 0:10:52OK, make the spice powder, please!
0:10:54 > 0:10:57- They're shouting in there. Can you hear the chefs screaming?- Yeah.
0:10:57 > 0:11:00- Claire, check the clams! - Yeah, they're all right.
0:11:00 > 0:11:02Look at that!
0:11:02 > 0:11:05- I'll let you go back in there and check on the cooks.- Thanks.
0:11:05 > 0:11:08I'm going to check on them chefs because they're being out of hand.
0:11:12 > 0:11:16Um, what is all the shouting? You little cheaters!
0:11:16 > 0:11:19That's all I could hear is YOU shouting your head off!
0:11:19 > 0:11:22- How long are you allowed to shout for?- You're not allowed to shout!
0:11:22 > 0:11:25- There's no shouting.- She's been doing it for about two minutes.
0:11:25 > 0:11:27If you want to tell them something, use your two minutes.
0:11:27 > 0:11:30- Keep the noise down, OK. - I'd better not say anything.
0:11:32 > 0:11:37Cooks, you've got just 20 minutes left. 20 minutes to go.
0:11:39 > 0:11:43- There's a lot going on here. - Yeah, I'm blaming Ryan heavily.
0:11:43 > 0:11:45- He did this meal in an hour and ten minutes.- Did he?
0:11:45 > 0:11:50- Yes, and then we changed it and then I've just done it now.- Keep going.
0:11:50 > 0:11:53Yeah, as long as I'm calm and I don't burn anything else,
0:11:53 > 0:11:54- I'll be fine.- You won't.
0:11:54 > 0:11:57Whilst Charlie's keeping calm and collected,
0:11:57 > 0:12:00Bryn's noticed that Matt's being too laid back
0:12:00 > 0:12:03and hasn't started the all-important sauce.
0:12:03 > 0:12:06Shallots, come on. He's reading his book. Come on. Shallots, reduction.
0:12:06 > 0:12:08- Yeah, they're just sitting there still.- Oh, man!
0:12:08 > 0:12:11- If you don't get that reduction done...- Yeah, I know, nothing.
0:12:11 > 0:12:13Shallots in the pan. Stop reading the book!
0:12:13 > 0:12:15I feel cool, under control,
0:12:15 > 0:12:17Bryn's encouragement from the other room taking on.
0:12:18 > 0:12:20That's it. Good lad.
0:12:20 > 0:12:22Matt's key points are to master the sauce
0:12:22 > 0:12:24and ensure that he cooks the turbot on time.
0:12:24 > 0:12:26And over in the blue corner,
0:12:26 > 0:12:29Harriet's focus is to cook the lamb to a perfect pink.
0:12:29 > 0:12:31Yeah, this is one of the key things
0:12:31 > 0:12:34that I need to get right is just the searing of the lamb.
0:12:34 > 0:12:36So, I'm watching it really carefully,
0:12:36 > 0:12:38making sure that I cover it all.
0:12:38 > 0:12:40Yeah, there's more elements going on now,
0:12:40 > 0:12:44so I just need to stay in control, make sure I've got everything going.
0:12:44 > 0:12:48I think I'm running out of time. Oh...
0:12:48 > 0:12:54So, as the pressure builds, panic sets in, except for one.
0:12:54 > 0:12:57You seem very much in charge. You know what you are doing.
0:12:57 > 0:12:59It's just remembering all the bits,
0:12:59 > 0:13:01- all the different elements that go in each dish.- Yes.
0:13:01 > 0:13:04Claire's handling the pressure well
0:13:04 > 0:13:07and Pierre's started to worry about Charlie.
0:13:07 > 0:13:11- I'm a bit scared about the green one.- There's so much to do.
0:13:11 > 0:13:14The carrots aren't cooking as quick as I want them to,
0:13:14 > 0:13:17but they did take quite long when cooking with Ryan before.
0:13:17 > 0:13:20But just when things seemed to be going to plan,
0:13:20 > 0:13:23Claire's forgotten an all-important step.
0:13:23 > 0:13:26I can't remember if this is what I'm supposed to do.
0:13:28 > 0:13:31Unsure of what to do next, Claire has a bright idea
0:13:31 > 0:13:34and asks her partner for some help.
0:13:35 > 0:13:37- No, go more, go more.- Go more.
0:13:37 > 0:13:39I'm going to go very soon.
0:13:39 > 0:13:42The chefs are only allowed into the kitchen once
0:13:42 > 0:13:44and for just two minutes.
0:13:44 > 0:13:46So, Bryn's been waiting for Matt to reach
0:13:46 > 0:13:49a certain point to maximise the benefit.
0:13:49 > 0:13:52Right, I'm going in. He's ready.
0:13:52 > 0:13:55It would certainly help if Bryn was in here with me, yes.
0:13:55 > 0:13:58- Right, I'm going.- I'm going in.
0:13:58 > 0:13:59Bryn and Kim decide to bite the bullet
0:13:59 > 0:14:02and step into the kitchen to use their two-minute lifeline.
0:14:03 > 0:14:07- Coming. I'll give you a hand. - Two minutes, guys.
0:14:07 > 0:14:11- You're good, yeah?- Yeah, Bryn. - Let's get that warm enough.
0:14:11 > 0:14:15- You snuck past me there, Bryn. - I know.- That's sly. Two minutes.
0:14:15 > 0:14:17That's for one. Just stick them in.
0:14:17 > 0:14:19'But, whilst it's chaos in the kitchen,
0:14:19 > 0:14:21'Atul seems to be putting his feet up.'
0:14:21 > 0:14:25- Wake me up in five.- 'He's got every confidence in Harriet.'
0:14:25 > 0:14:28- He's relaxed this one, isn't he? - Yeah.
0:14:28 > 0:14:31Back in the kitchen, Kim wants to double-check
0:14:31 > 0:14:34that teammate Claire has cooked the fish properly.
0:14:34 > 0:14:38- You did cook it the right way first. - Oh, did I?- You did, yeah.
0:14:38 > 0:14:42Over at the yellow station, Bryn's frantically helping Matt out
0:14:42 > 0:14:45and wants to make sure his sauce is spot-on.
0:14:45 > 0:14:49- How's the sauce?- I'll let you be the judge, mate.- Good.
0:14:49 > 0:14:52But will it be good enough to impress Pierre?
0:14:54 > 0:14:56Right, that's it. Kim, time's up.
0:14:56 > 0:14:59- Out you go.- Plate, plate.- Yeah.
0:14:59 > 0:15:03- Come on, you, get out! Get out! - Bit of sauce. In the jug.
0:15:03 > 0:15:06Sauce in the jug. That wasn't two minutes, Sheree!
0:15:06 > 0:15:07It was, and you snuck in behind me!
0:15:11 > 0:15:13On the green team,
0:15:13 > 0:15:15Ryan's worried that Charlie's duck isn't cooked properly.
0:15:15 > 0:15:20- Go in, Ryan, go in.- Can I come in? Can I come in?- Go on, run.
0:15:20 > 0:15:22'And with only six minutes left, Ryan jumps in,
0:15:22 > 0:15:24'just in time to save the day.'
0:15:24 > 0:15:27- Ooh, Ryan, you're coming in! - How we getting on?
0:15:27 > 0:15:30- Yeah, I've just got stuck. - That's all right.- Two minutes.
0:15:30 > 0:15:31- Get it in the oven, quick.- Yeah?
0:15:31 > 0:15:34- In fact, get it on the stove, on the stove.- OK.
0:15:36 > 0:15:39'Laidback Atul wants to check if Harriet's cooked her lamb properly,
0:15:39 > 0:15:43'so decides to use his two minutes, and saunters in.'
0:15:44 > 0:15:48- OK, I'm going in.- RYAN:- Out the way. - Look how chilled he is.
0:15:48 > 0:15:50I know, "I'm going in."
0:15:50 > 0:15:52- Sauce on. - Look at Atul, just strolling in.
0:15:52 > 0:15:55LAUGHTER
0:15:55 > 0:15:56- You've done well.- Are you sure?
0:15:58 > 0:16:01- Two minutes.- Yeah. Well done. So proud of you.
0:16:01 > 0:16:04Leave the duck and when they say, "30 seconds to go",
0:16:04 > 0:16:07- you're going to slice the duck. - Oh, OK.- OK?- OK.- All good.
0:16:07 > 0:16:10'As Atul slices into the lamb, will it meet his high hopes?'
0:16:10 > 0:16:13- You plate it.- Look at that! You should be proud of yourself.
0:16:13 > 0:16:17- Well done.- Thank you. - So good. So, so good.
0:16:17 > 0:16:19Right, Ryan, time's up. Out you go.
0:16:19 > 0:16:21Listen, get that in the oven, in the oven.
0:16:21 > 0:16:24Get the duck in the oven, duck in the oven.
0:16:25 > 0:16:29- That's raw.- Is it raw?- It's raw. - Oh...- Yeah.
0:16:29 > 0:16:32'All four chefs have used their two-minute lifelines.'
0:16:32 > 0:16:38- Atul...- Yes.- ..time is up.- OK. - Out you go.- Oh, no, don't go...
0:16:38 > 0:16:40- LAUGHTER - You're good, you're good.
0:16:40 > 0:16:41- Only three pieces there.- Out you go.
0:16:41 > 0:16:47'And the cooks now have to finish their dish completely on their own.'
0:16:47 > 0:16:51Cooks, just three minutes left. Get that food on the plate.
0:16:51 > 0:16:54'Matt and Claire seem to have finished ahead of schedule
0:16:54 > 0:16:56'and are first to plate up.
0:16:56 > 0:16:57'Over on the green team,
0:16:57 > 0:17:00'Charlie's left it to the last second to finish the duck.'
0:17:00 > 0:17:04- I told her, when she's got 30 seconds, slice.- She's garnishing.
0:17:04 > 0:17:07One minute left. Come on, get that duck on the plate.
0:17:07 > 0:17:09'Also leaving it to the wire is Harriet,
0:17:09 > 0:17:11'who's focusing on presentation.'
0:17:14 > 0:17:17- What's she doing now, putting slivers?- No, that's duck hearts.
0:17:17 > 0:17:19Come on, guys, you can do it.
0:17:19 > 0:17:21'Despite Ryan's best efforts to help,
0:17:21 > 0:17:24'it appears the duck isn't cooked all the way through,
0:17:24 > 0:17:27'which could cost them heavily with Pierre.'
0:17:27 > 0:17:33- Mine's a little bit raw, but... - Ten, nine, eight...- Nicely cooked.
0:17:33 > 0:17:38..seven, six, five, four,
0:17:38 > 0:17:41three, two, one.
0:17:41 > 0:17:43That's it! Stop cooking!
0:17:43 > 0:17:46Step away from your plates. You've done all you can.
0:17:46 > 0:17:48Now it's time to taste.
0:17:49 > 0:17:52First into the tasting room are Bryn and Matt,
0:17:52 > 0:17:56with their pan-fried turbot with a Genoise garnish,
0:17:56 > 0:18:00broccoli and a beurre blanc sauce.
0:18:00 > 0:18:02This is Bryn's version,
0:18:02 > 0:18:05but will Matt's dish live up to his mentor's high standards?
0:18:05 > 0:18:08- There you go, guys. - Thank you, how was that?
0:18:08 > 0:18:12- Really good fun, really enjoyed it. - Fun?- Yeah.
0:18:12 > 0:18:15- Not for you!- No, not for you.
0:18:20 > 0:18:23The fish is nicely cooked, look. Pink on the bone.
0:18:23 > 0:18:26- You've done very well.- Oh.- Yay.
0:18:30 > 0:18:33- The fish is beautiful, really. - Thank you.
0:18:36 > 0:18:38The sauce is very nice, yeah.
0:18:38 > 0:18:40- No problem with that dish. It's beautiful.- Good!
0:18:40 > 0:18:42- Thank you very much. - You've done very well.- Thank you.
0:18:42 > 0:18:44I nearly say it's better there than before.
0:18:44 > 0:18:46THEY LAUGH
0:18:46 > 0:18:48Taxi! I'm going home.
0:18:50 > 0:18:52- Well done. Good comments. - Definitely.
0:18:52 > 0:18:54- Really impressed with that, yeah. - Happy with the dish?
0:18:54 > 0:18:59Yeah, it was a beautiful dish again. The fish was perfectly cooked.
0:18:59 > 0:19:03If he doesn't give you a ten out of ten, I will. That's lovely.
0:19:03 > 0:19:06Time for Ryan and Charlie to be judged.
0:19:06 > 0:19:10She's made duck a l'orange, served with carrot puree...
0:19:12 > 0:19:16..broccoli, wilted spinach and a chestnut jus.
0:19:16 > 0:19:20This is Ryan's version, but how will Charlie's compare?
0:19:23 > 0:19:27- How was that?- It was so much fun. - Fun.- OK, let's taste.
0:19:27 > 0:19:29We'll taste it.
0:19:34 > 0:19:37The duck is very nice. You've cooked it perfectly well.
0:19:37 > 0:19:43- For the first time, you've done well.- Mm, the sauce is lovely.- Yeah.
0:19:43 > 0:19:46- Maybe I would like it a bit more orangey.- Mm-hmm.
0:19:46 > 0:19:49- Is that the heart there?- Yeah.- Yeah.
0:19:49 > 0:19:53- Mm.- It's all right, isn't it?- I like all the elements. It's very nice.
0:19:53 > 0:19:57- Except there is not enough orange sauce there.- Right.- Not the sauce...
0:19:57 > 0:20:01- But the orange in the sauce.- Yeah. Except that, it's nice.
0:20:01 > 0:20:04- Cooked really well.- Yeah. - Brilliant, well done.- I'm so happy.
0:20:04 > 0:20:07- Perfectly cooked - fantastic. - You've done very well.
0:20:07 > 0:20:10- Well done, both of you.- Yay! - Are you happy with that?
0:20:10 > 0:20:12- Yeah, I'm really happy with that. - Happy with the dish?
0:20:12 > 0:20:15All the cooking of the elements were perfectly cooked.
0:20:15 > 0:20:19- The duck was very nice.- Yeah. But just didn't taste of orange.
0:20:19 > 0:20:21- Yeah, no taste of orange at all.- No.
0:20:21 > 0:20:24- You knocked out a dish that we could serve in a restaurant.- Awesome.
0:20:24 > 0:20:27Flavours are there, so I'd be really proud of yourself.
0:20:28 > 0:20:30Next up, it's Kim and Claire.
0:20:30 > 0:20:34She's made halibut with cauliflower three ways,
0:20:34 > 0:20:37served with a saffron beurre blanc sauce.
0:20:37 > 0:20:41This is Kim's version, but will her teammate Claire's impress Pierre?
0:20:42 > 0:20:47- Lovely. How was the challenge for you?- It was good. I enjoyed it.
0:20:47 > 0:20:49Let's taste.
0:20:56 > 0:21:01The fish is nicely cooked, very well cooked. You've done very well there.
0:21:03 > 0:21:06I love the dish, it's beautiful, yeah.
0:21:06 > 0:21:11- Nothing to say except compliments, so...- Wow.- Thank you.- Well done!
0:21:11 > 0:21:15- Thanks very much.- Brilliant.- So, how were those comments?- Amazing.
0:21:15 > 0:21:17- Beautiful dish? - Yeah, fantastic dish.
0:21:17 > 0:21:21- The type of dish you only find in top restaurants.- Ooh.
0:21:21 > 0:21:22For me to show you this dish in one hour
0:21:22 > 0:21:26and you to do exactly the same makes me so proud.
0:21:26 > 0:21:29And, finally, it's Atul and Harriet.
0:21:29 > 0:21:31She's made a dry-spiced rump of lamb,
0:21:31 > 0:21:35served with chickpea masala and a spiced chickpea hummus.
0:21:37 > 0:21:38This is Atul's version,
0:21:38 > 0:21:42but will Harriet's be good enough to beat the other teams?
0:21:43 > 0:21:46- How did you find the challenge? - It was good.
0:21:46 > 0:21:48I really enjoyed it, really, really enjoyed it.
0:21:48 > 0:21:51- OK.- Before we taste it, I can see she cooked the lamb to perfection.
0:21:51 > 0:21:54It was perfect, Chef. I was very proud of her, to be honest.
0:22:04 > 0:22:07It is a good dish, yeah. It's just at the limit of heat, for me.
0:22:07 > 0:22:10I don't like too much heat. I like spice but not too much heat.
0:22:10 > 0:22:13And it's just on the limits, but it's not over, so it's OK.
0:22:13 > 0:22:16- Just at the limit.- OK. - This is a beautiful dish, yes.
0:22:16 > 0:22:20The presentation is fantastic. No sauce.
0:22:20 > 0:22:23- You don't need any sauce there. - No, no sauce.
0:22:23 > 0:22:26- Don't need it.- No.- Well done.
0:22:26 > 0:22:32- Are you proud of yourself?- I am. I don't normally cook large...- Chunks.
0:22:32 > 0:22:35- ..chunks of meat like that. - And the lamb... You cooked the lamb.
0:22:35 > 0:22:38My God, you outdid me, you know that?
0:22:38 > 0:22:41- It's beautiful, well done. - Thank you.
0:22:41 > 0:22:44- Too spicy for you?- No, it's just on the limit, you know.
0:22:44 > 0:22:47- The spices were beautiful, but it was not hot.- Yeah.
0:22:47 > 0:22:50Some Indian chefs, they put so many chillies.
0:22:50 > 0:22:53- No, no, you don't know what you are eating.- Mm.
0:22:53 > 0:22:55But there, it was very good. I enjoyed it.
0:22:57 > 0:22:59You really don't need a sauce with that.
0:23:01 > 0:23:04Well done, everyone. You survived round one. Did you enjoy it?
0:23:04 > 0:23:06- ALL:- Yes.- Good, good.
0:23:06 > 0:23:09Now, Pierre has given you all a possible score out of ten.
0:23:09 > 0:23:12In fourth place, with seven points,
0:23:12 > 0:23:14it's Ryan and Charlie.
0:23:15 > 0:23:19- Well done.- In third place, with eight points,
0:23:19 > 0:23:21it's Bryn and Matt.
0:23:21 > 0:23:23And with nine points,
0:23:23 > 0:23:26it's joint first for Kim and Claire and Atul and Harry.
0:23:26 > 0:23:28But it's all still to play for.
0:23:28 > 0:23:31So, the scores from the first round are in,
0:23:31 > 0:23:34with the reds and the blues at the top of the leaderboard.
0:23:34 > 0:23:36Ryan and Bryn's team will have to pull out all the stops
0:23:36 > 0:23:38in the next round to catch up.
0:23:38 > 0:23:41It's now time for our second and final round.
0:23:41 > 0:23:44We've asked Pierre to select two of his favourite ingredients,
0:23:44 > 0:23:48from which our teams will create two dishes especially for him.
0:23:48 > 0:23:51They can select all the other ingredients from our larder.
0:23:51 > 0:23:55So, Pierre, put them out of their misery. What are your ingredients?
0:23:55 > 0:23:57The first ingredient are aubergines
0:23:57 > 0:24:00and the second ingredient is guinea fowl.
0:24:00 > 0:24:04But I don't want to see only a supreme on a plate, you know.
0:24:04 > 0:24:07I want to see a piece of the leg with the breast part, you know.
0:24:07 > 0:24:10So, teams, you've heard it. You've got to create a two-course menu.
0:24:10 > 0:24:13You'll have one hour to do so. You'll work as a relay team.
0:24:13 > 0:24:18But first, decide your menus and select your ingredients now.
0:24:18 > 0:24:20'Each team has only five minutes
0:24:20 > 0:24:22'to discuss their menu with their partners.'
0:24:22 > 0:24:25- We're going to make a baba ganoush. You know baba ganoush?- Yeah.
0:24:25 > 0:24:26Aubergine and goat's cheese tarts.
0:24:26 > 0:24:28To make their two courses,
0:24:28 > 0:24:31they can choose as much food from the larder as they wish...
0:24:31 > 0:24:33We need a few carrots.
0:24:33 > 0:24:35- Yeah, take that.- That as well.
0:24:35 > 0:24:38..but they must include guinea fowl and aubergine.
0:24:38 > 0:24:40- Saute some mushrooms.- Yeah. - Leave them to one side
0:24:40 > 0:24:42- and we'll dress the plate with the mushrooms.- OK.
0:24:42 > 0:24:46This, we might scoop it out, make a bit of a dressing out of it.
0:24:46 > 0:24:48- Make the tart shell, put the baba ganoush and then that in?- Yeah.
0:24:48 > 0:24:51- Happy with that?- Yeah.- Good.
0:24:51 > 0:24:55Right, that's it. Home cooks, it's time to leave the kitchen.
0:24:55 > 0:24:56Out you go.
0:24:56 > 0:24:58'The chefs have ten minutes to do as much as they can
0:24:58 > 0:25:00'to start to prepare the dishes.
0:25:00 > 0:25:04'Until then, the home cooks sit backstage and watch.'
0:25:04 > 0:25:08Chefs, you've got 15 minutes and your time starts now.
0:25:08 > 0:25:11'The chefs are off and frantically do as much as they can
0:25:11 > 0:25:14'within the time limit.
0:25:14 > 0:25:18'On the red team, it's Kim and Claire, so what's on their menu?'
0:25:18 > 0:25:22So, I'm going to do a ballotine of the guinea fowl leg,
0:25:22 > 0:25:24wrapped in bacon, poached and then roasted.
0:25:24 > 0:25:27- Second one will be a aubergine tart. - OK.- Good idea.
0:25:27 > 0:25:32- I'm working on to her strengths.- OK. Are you feeling the pressure?
0:25:32 > 0:25:36- Yes, time, time is going.- I know it is.- Good luck.- Good luck.- Thank you.
0:25:36 > 0:25:38This is the most nervous I've been
0:25:38 > 0:25:40because I don't really know what I'm going to be doing,
0:25:40 > 0:25:43but the ideas she's got, I like the sound of,
0:25:43 > 0:25:46so I'm just going to go with it. Can always rescue me at the end.
0:25:48 > 0:25:52Leave the carrots! I can do the carrots!
0:25:52 > 0:25:56Next up, it's the green team. What's Ryan's plan for this challenge?
0:25:56 > 0:25:59- So, we're going to do a confit tomato...- Yeah.
0:25:59 > 0:26:01..with roasted aubergines, deglaced with a bit of balsamic.
0:26:01 > 0:26:04And the main course, we're doing guinea fowl pot roast.
0:26:04 > 0:26:07Serve that with confit leeks, like a fondant potato
0:26:07 > 0:26:10and got the lovely jus we're going to finish with a bit of cream.
0:26:10 > 0:26:12- OK, good luck.- Good luck.- Thank you.
0:26:12 > 0:26:14Ryan didn't explain what he had in his head.
0:26:14 > 0:26:16Got a load of ingredients that he'd not mentioned
0:26:16 > 0:26:19and now he's making something that I don't recognise,
0:26:19 > 0:26:21so when I go out there, I don't actually know
0:26:21 > 0:26:23what it's supposed to look like or what he's got in his mind
0:26:23 > 0:26:26or how he's going to do it, but I'll just try it and see how it goes.
0:26:26 > 0:26:27On the yellow team,
0:26:27 > 0:26:30Bryn wants to keep things simple for his teammate, Matt.
0:26:30 > 0:26:32Going to make an aubergine compote, just sweat it all down,
0:26:32 > 0:26:36get some spices into it, with a burrata, endive, balsamic
0:26:36 > 0:26:38and I'll wilt some bacon over the top.
0:26:38 > 0:26:41Then roast guinea fowl, the breast and a thigh.
0:26:41 > 0:26:43- Those mushrooms, I'll do like a tarragon sauce.- Yeah?
0:26:43 > 0:26:46I just need to make sure I don't overcomplicate it for Matt.
0:26:46 > 0:26:47For Matt, yeah.
0:26:47 > 0:26:50Nervous, excited, confident, a mixture of everything.
0:26:50 > 0:26:51We've got a long time in there,
0:26:51 > 0:26:54so if we don't listen to our chef, we could mess it up really badly.
0:26:56 > 0:26:59- He is rapid. - Yeah, he's just chopping.
0:26:59 > 0:27:00Chop, chop, chop, chop, chop, chop.
0:27:00 > 0:27:04Finally, it's the blue team, so what's on their menu?
0:27:04 > 0:27:06Aubergine, we are going to make aubergine steaks
0:27:06 > 0:27:08I've made a vegetable filling.
0:27:08 > 0:27:10There's a plan to give a yoghurt chutney with that.
0:27:10 > 0:27:13With the guinea fowl, so with the legs, I want to make a nice curry.
0:27:13 > 0:27:17- Yeah.- And the breasts are marinated and I'm going to finish in the oven,
0:27:17 > 0:27:19- so two ways - roasted and curry. - Yeah.
0:27:19 > 0:27:21And maybe, if time permits,
0:27:21 > 0:27:23then maybe a saffron rice to go with that.
0:27:23 > 0:27:25I think Atul's making a good start so, hopefully,
0:27:25 > 0:27:28he'll have put the key stuff in the pan to cook
0:27:28 > 0:27:30and I can just season with the spices
0:27:30 > 0:27:32and then, hopefully, it'll come together at the end.
0:27:35 > 0:27:38Two minutes left until your home cooks come back in.
0:27:38 > 0:27:42'The professional chefs are all out to make their prep time count,
0:27:42 > 0:27:44'as the more they get done in the ten minutes
0:27:44 > 0:27:46'means less for their partners to do.'
0:27:48 > 0:27:50Home cooks, come back in.
0:27:50 > 0:27:54You have three minutes now, guys, three minutes together.
0:27:54 > 0:27:57OK, so listen, listen, listen.
0:27:57 > 0:27:59'The chefs have a strict handover period
0:27:59 > 0:28:02'in which to tell their cooks what needs to be done.'
0:28:02 > 0:28:05Put it in the oven for six minutes. Treat it like a chicken breast.
0:28:05 > 0:28:07Slice these ones, maybe some of that one.
0:28:07 > 0:28:08Slice them, deep fry, nice and crispy.
0:28:08 > 0:28:11- This will take another 20 minutes. - And then do I turn it off?
0:28:11 > 0:28:13Turn it off, remove it on the side.
0:28:13 > 0:28:15'It's crucial the home cooks pay close attention
0:28:15 > 0:28:19'as, after this, they must complete the two dishes all on their own.'
0:28:19 > 0:28:21One minute, guys. One minute left.
0:28:21 > 0:28:23Those, I want you to cook them like we done with the mackerel.
0:28:23 > 0:28:25- We're charring it.- Charring it. - Really hot.- Yeah.
0:28:25 > 0:28:29- It needs to be tight, tight, tight, yeah?- OK, this one needs a bit more.
0:28:29 > 0:28:31- Fry these mushrooms off with salt, pepper.- Yeah.- Fine.
0:28:31 > 0:28:33That's about it, really.
0:28:33 > 0:28:36Ten, nine, eight,
0:28:36 > 0:28:40seven, six, five, four,
0:28:40 > 0:28:43three, two, one.
0:28:43 > 0:28:47That's it, Chefs. Please leave the kitchen. Your time is up.
0:28:47 > 0:28:52Out you get. Come on, Bryn. Atul, out you get.
0:28:52 > 0:28:56- Go on, Ryan.- Come on!- Ryan!
0:28:56 > 0:28:58- Good luck.- Thank you.
0:28:59 > 0:29:03Home cooks, you've got 40 minutes to complete your dishes
0:29:03 > 0:29:04and you're on your own.
0:29:04 > 0:29:07'The chefs will be allowed to return to the kitchen
0:29:07 > 0:29:10'for the final minutes of the round to finish and plate up.
0:29:10 > 0:29:13'But, until then, all they can do is watch.'
0:29:13 > 0:29:17If I'm silent, it's not because I'm upset. I'm just concentrating.
0:29:18 > 0:29:20Over on the yellow team,
0:29:20 > 0:29:22Matt's struggling to comprehend what needs to be done.
0:29:22 > 0:29:24This challenge is a lot different to the last one.
0:29:24 > 0:29:27It was clear with Bryn's instruction in the last one
0:29:27 > 0:29:29what he wanted to create and he's showing us and then you understand
0:29:29 > 0:29:31what the finished product's looking like.
0:29:31 > 0:29:34In this challenge, you're almost second guessing
0:29:34 > 0:29:36where his thought process is going in it.
0:29:36 > 0:29:37It's difficult for us
0:29:37 > 0:29:42so, for a home cook to step into that 45 minutes is a big, big ask.
0:29:42 > 0:29:45He's out of his comfort zone but let's see what happens.
0:29:45 > 0:29:48And it seems Matt's not the only one who's out of his comfort zone.
0:29:48 > 0:29:50Can't remember everything she told me.
0:29:50 > 0:29:52In fact, I can't remember a single thing,
0:29:52 > 0:29:54so I'm just kind of winging it at the moment.
0:29:54 > 0:29:57I haven't made it too complicated. I'm trying to make it very simple.
0:29:57 > 0:30:00As long as she can just keep going, she'll be fine.
0:30:00 > 0:30:03No, we'll be fine, we'll be fine. It'll all come back to me.
0:30:03 > 0:30:07Over on the blue team, Harriet's main concern is making sure
0:30:07 > 0:30:09the guinea fowl is cooked properly.
0:30:09 > 0:30:11I've never cooked guinea fowl before.
0:30:11 > 0:30:13It's poultry, so I guess it's similar to chicken
0:30:13 > 0:30:16but I don't know how long it takes to be perfectly cooked.
0:30:16 > 0:30:20She's a very confident cook and I have full confidence in her.
0:30:20 > 0:30:23With the rest of the home cooks struggling with this challenge,
0:30:23 > 0:30:26it seems, for Charlie, this is going to be a walk in the park,
0:30:26 > 0:30:28thanks to Ryan's handy prep work.
0:30:28 > 0:30:30He's definitely done it simpler than the last one.
0:30:30 > 0:30:32I watched him and he was absolutely rapid
0:30:32 > 0:30:34and then he put everything in order for me.
0:30:34 > 0:30:36Everything else is in the oven so, over here,
0:30:36 > 0:30:38there's not much to film,
0:30:38 > 0:30:41cos I'll just be opening the oven and shutting it again for a bit.
0:30:41 > 0:30:43I'm feeling quite confident about the round.
0:30:43 > 0:30:45I think we've got it all under control.
0:30:45 > 0:30:48Hopefully, she carries on cooking the guinea fowl correct.
0:30:48 > 0:30:50I've told her to check it every five minutes.
0:30:50 > 0:30:53She's got a timer on and she's going down every five minutes,
0:30:53 > 0:30:55checking it, making sure it's not overcooking. Told her to rest it
0:30:55 > 0:30:57when it's overcooking, so fingers crossed.
0:30:57 > 0:31:01So, with the challenge underway, Matt's racing ahead.
0:31:01 > 0:31:03Everything's going to plan, everything's under control.
0:31:03 > 0:31:06I just need to check with Bryn, when he comes in,
0:31:06 > 0:31:07how he wants me to finish the sauce off.
0:31:07 > 0:31:10However, he's not paying enough attention to his bird.
0:31:10 > 0:31:15- The bird's still in the oven?- Yeah, it was a little bit still red
0:31:15 > 0:31:18when I just checked it a minute ago.
0:31:18 > 0:31:20Luckily for Matt, Pierre is on hand
0:31:20 > 0:31:22to stop his guinea fowl from burning.
0:31:24 > 0:31:26- That is ready, yes.- Yeah.- Yeah.
0:31:28 > 0:31:30Put a piece of foil on top
0:31:30 > 0:31:32- or a cloth or something to keep it warm.- Yeah.
0:31:32 > 0:31:36In the previous round, Charlie burnt her chicken so, for this round,
0:31:36 > 0:31:39char-grilling her vegetables should be a breeze.
0:31:39 > 0:31:42Ryan told me to try and do it the way he did it
0:31:42 > 0:31:46in the technical challenge, so I'm supposed to burn these,
0:31:46 > 0:31:49even though that goes against everything I want to do as a cook.
0:31:49 > 0:31:51So, it's Ryan you can blame here.
0:31:51 > 0:31:54I'm supposed to burn my food on purpose, apparently.
0:31:55 > 0:31:56As time ticks away,
0:31:56 > 0:32:00the struggles of the challenge are taking their toll on Claire.
0:32:00 > 0:32:02- I'm starting to panic a little bit. - Are you? Why?- Why?
0:32:02 > 0:32:04Just need to know how to pull it together.
0:32:04 > 0:32:07When it's not a picture in my mind of what it's got to look like,
0:32:07 > 0:32:08- it's quite difficult.- Yeah.
0:32:08 > 0:32:10It's like putting a puzzle together with no picture.
0:32:10 > 0:32:13- Did you make pastry?- No, we were going to.- Ah, right, OK.
0:32:13 > 0:32:15- Then she said no.- OK. - I just wanted to make a cake.
0:32:15 > 0:32:17THEY LAUGH
0:32:17 > 0:32:20- I wanted a cake too.- Make one later.
0:32:20 > 0:32:23- You could have taken a slice of bread.- Yeah.
0:32:24 > 0:32:27'Harriet's ahead of schedule and, using her initiative,
0:32:27 > 0:32:30'decides to add a little extra that she learned during her heat,
0:32:30 > 0:32:32'in Atul's skills challenge.'
0:32:34 > 0:32:37I feel like I've got too much time, so I think I'm going and try
0:32:37 > 0:32:40and make an onion bhaji, maybe, for a garnish, or something like that.
0:32:41 > 0:32:43We'll see.
0:32:43 > 0:32:46'And it seems Harriet's not the only one with time to spare.'
0:32:46 > 0:32:49Ryan's pretty much done a lot of it for me, which is really helpful.
0:32:49 > 0:32:50- Wow!- That's good.
0:32:50 > 0:32:53I've never seen someone work so hard in 15 minutes, to be honest.
0:32:53 > 0:32:56So, you must feel nice and calm, unlike the first round.
0:32:56 > 0:32:57Unlike the first round, yeah.
0:32:57 > 0:33:01- I've not burnt myself, I've not cut myself.- Good.- Very good.
0:33:01 > 0:33:05He can come in and make it a masterpiece and we'll win, so...
0:33:06 > 0:33:09Healthy attitudes, all right?
0:33:12 > 0:33:13One minute left, guys.
0:33:13 > 0:33:16One minute until the chefs are back in the kitchen.
0:33:18 > 0:33:21'As time runs out, the cooks try to get as much done as they can
0:33:21 > 0:33:24'before the chefs come back in to plate up.'
0:33:27 > 0:33:29Chefs, in you come.
0:33:31 > 0:33:35- Right, let's go.- I want you to start making a nice selection here.
0:33:35 > 0:33:39Two minutes, guys. Two minutes to get all that food on the plates.
0:33:39 > 0:33:42'The chefs frantically try to plate up the food,
0:33:42 > 0:33:44'but there's only one thing on Bryn's mind.'
0:33:45 > 0:33:48Nice. Cooked that well. Look at that. Yeah, beautiful.
0:33:48 > 0:33:50'With Claire's panic earlier on,
0:33:50 > 0:33:55'Kim desperately tries to bring them back on track before time runs out.'
0:33:55 > 0:33:59- Finish that. Finish that first.- Do you want that one on there as well?
0:33:59 > 0:34:0120 seconds to go, guys.
0:34:01 > 0:34:05If that food's not on the plate, it's not going to be judged.
0:34:07 > 0:34:09'The blue and green teams are the first to plate up
0:34:09 > 0:34:13'and are putting the finishing touches to their dishes.'
0:34:13 > 0:34:16Ten, nine, eight,
0:34:16 > 0:34:20seven, six, five,
0:34:20 > 0:34:24four, three, two, one.
0:34:24 > 0:34:30That's it! Stop cooking. Step away from your plates. Time is up.
0:34:30 > 0:34:33- Well done.- Thank you. - You're so good.
0:34:33 > 0:34:36- It's hard, isn't it, to just come in and go for it?- Yeah.
0:34:36 > 0:34:39But at least it's cooked.
0:34:40 > 0:34:44First into the tasting room, it's Bryn and his partner, Matt.
0:34:44 > 0:34:46To start, they've made aubergine
0:34:46 > 0:34:49with roasted tomatoes, cumin and fennel
0:34:49 > 0:34:52and for the main, they've made roasted guinea fowl
0:34:52 > 0:34:54with mushrooms and buttered kale.
0:34:56 > 0:35:00- Lovely. How did you find the challenge?- It was interesting.
0:35:00 > 0:35:02Aubergine, I think, initially,
0:35:02 > 0:35:05it throws you cos there's not a centrepiece.
0:35:05 > 0:35:07But once you get your head round it, it was fine.
0:35:07 > 0:35:10- OK.- And some tarragon.- We'll taste it to see how it goes.
0:35:33 > 0:35:38The sauce is right. The jus, in fact, is nice.
0:35:38 > 0:35:43- That must be like music to your ears.- After the other day, yeah.
0:35:43 > 0:35:46- You've done well. - Thank you, thank you.- Well done.
0:35:46 > 0:35:47He did a really good job.
0:35:47 > 0:35:52- From the first sauce you gave me to this sauce...- World's apart.- Yeah.
0:35:52 > 0:35:54Let's tuck in.
0:35:54 > 0:35:58- You liked those dishes?- Yes. On the main dish, he did very well.
0:35:58 > 0:36:00- And they worked nice together as well, didn't they?- Yes.
0:36:00 > 0:36:03- Good partnership.- You can see they are happy together.- Yeah.
0:36:03 > 0:36:05- Happy with that? - Yeah, really happy.
0:36:05 > 0:36:07Next up, it's Kim and Claire.
0:36:07 > 0:36:12To start, they've made aubergine baba ganoush with goat's cheese.
0:36:12 > 0:36:15And for main, they've made a ballotine of guinea fowl,
0:36:15 > 0:36:17stuffed with date mousse,
0:36:17 > 0:36:21served with baby carrots and topped with a hazelnut and Madeira jus.
0:36:23 > 0:36:27- How was the challenge for you? - Um, different.- Crazy.- Yeah, very.
0:36:27 > 0:36:31- Did you enjoy it though?- Absolutely. - Yeah.- Sounds good. OK, let's taste.
0:36:41 > 0:36:43It's OK, that's it. Nothing else, you know.
0:36:43 > 0:36:47- It's not bad but it's not... - Wow.- It's OK.
0:36:49 > 0:36:51I want to taste this.
0:36:56 > 0:37:00The ballotine is very nice. You can taste the date. It's very nice.
0:37:00 > 0:37:05The meat is a bit overcooked. There is no sauce.
0:37:10 > 0:37:12That is not cooked.
0:37:13 > 0:37:15This morning, you did so well and that, of course,
0:37:15 > 0:37:18has become a touch of a disappointment. That's it.
0:37:21 > 0:37:26- Oh, oh...- That's life.- Yeah. - You go up and down.- Yeah.- Yeah.
0:37:26 > 0:37:31- Hmm...- That was quite a change. - Yeah, definitely.
0:37:31 > 0:37:33Very disappointed?
0:37:33 > 0:37:34Yeah.
0:37:34 > 0:37:36There is no sauce,
0:37:36 > 0:37:39the breast is slightly overcooked and the vegetables are raw.
0:37:39 > 0:37:42It's up to Pierre now to make the final decision.
0:37:42 > 0:37:44- Yeah.- So, let's leave it up to him. - Lovely.
0:37:44 > 0:37:47Time for Ryan and Charlie to be judged.
0:37:47 > 0:37:51To start, they've roasted aubergines with tomatoes and balsamic vinegar.
0:37:52 > 0:37:56To follow, they've made pot roasted guinea fowl with sauteed mushrooms.
0:37:58 > 0:38:02- How did you find that?- Challenging. - Yeah.- It was good.
0:38:02 > 0:38:05- It was really interesting. - OK, well, let's taste.
0:38:18 > 0:38:23It's nothing bad. It's just a simple salad with aubergine.
0:38:23 > 0:38:25It's nice for this season. I like it.
0:38:25 > 0:38:28I wouldn't walk too much to eat it, but it's nice.
0:38:40 > 0:38:44The meat is properly cooked. You've done well. It's a good dish.
0:38:44 > 0:38:47- I like it. Enough sauce.- Tasty. The sauce is lovely.
0:38:47 > 0:38:51It's a very nice dish, actually. Much better than this morning.
0:38:51 > 0:38:55- You can be proud of yourself. - Thank you.- Well done!- Well done.
0:38:57 > 0:38:59- So...- That was all right, wasn't it? - Yeah, brilliant.
0:38:59 > 0:39:01They did much better than this morning.
0:39:01 > 0:39:04- They were working as a team today. - Yeah.- It was nice to see that.
0:39:04 > 0:39:06Well done, you. You were checking the guinea fowl.
0:39:06 > 0:39:08You nailed it. Well done.
0:39:08 > 0:39:11Finally into the tasting room, it's Atul and Harriet.
0:39:11 > 0:39:15To start, they've made aubergine steaks with a yoghurt chutney
0:39:15 > 0:39:18and to follow, they've made guinea fowl two ways -
0:39:18 > 0:39:21a curried leg and roasted guinea fowl, marinated in masala,
0:39:21 > 0:39:23served with saffron rice.
0:39:24 > 0:39:28- There we go.- Lovely. How did you find the challenge?
0:39:28 > 0:39:31It was good. It was really good. I think it was all right
0:39:31 > 0:39:35because Atul did a lot of work in the first 15 minutes.
0:39:35 > 0:39:37OK, we'll taste it. We'll see how it goes.
0:39:46 > 0:39:51- It's very good, yes. I enjoy it.- Well done.
0:39:55 > 0:39:57- The meat is perfectly cooked, very juicy.- Mm.
0:39:57 > 0:40:00You've done very well there. That is fantastic.
0:40:00 > 0:40:02You've got very good cooking skills.
0:40:03 > 0:40:08- Lovely spices. Not too hot. - Just balanced.
0:40:10 > 0:40:13No problem with the dish. The result is fantastic.
0:40:13 > 0:40:15Thoroughly enjoyed it.
0:40:15 > 0:40:19- Very, very good.- Delicious. - Yeah, very good.
0:40:19 > 0:40:21- Very well done, both of you. - Thank you.
0:40:21 > 0:40:24- Good comments.- Good comments. - Really good comments.
0:40:24 > 0:40:26I'm glad that I cooked that well.
0:40:26 > 0:40:28Did you enjoy that?
0:40:28 > 0:40:30I enjoyed the final dish. It was beautiful.
0:40:30 > 0:40:34- She cooked the bird perfectly well. - Mm.- So that is good.
0:40:34 > 0:40:38- As a team, you've got the balance of the two people.- Yeah.
0:40:38 > 0:40:41- Whatever the result is, I'm very proud of you.- Thank you.
0:40:41 > 0:40:45Pierre must now give each starter and main course
0:40:45 > 0:40:49a mark out of ten, with a total of 20 points up for grabs.
0:40:49 > 0:40:52These points will be added to the scores from challenge one,
0:40:52 > 0:40:55giving a total score out of a possible 30.
0:40:56 > 0:40:59- I don't know if we have done enough to win.- But we enjoyed it.
0:40:59 > 0:41:02We've really enjoyed ourselves and produced some fantastic food.
0:41:02 > 0:41:06- CLAIRE:- I don't know if we've done enough to save ourselves,
0:41:06 > 0:41:08but I've loved working alongside Kim. It's been a great experience.
0:41:08 > 0:41:10That's what I was here for.
0:41:10 > 0:41:12- BRYN:- We're all so close.
0:41:12 > 0:41:14There's two points between all four of us, so you never know.
0:41:14 > 0:41:16I really think anybody can win it.
0:41:16 > 0:41:17- ATUL:- Doesn't matter what the result is.
0:41:17 > 0:41:20- For me, you are the winner. - Ah, thank you.
0:41:23 > 0:41:26Firstly, I'd like to say a big well done to all of you.
0:41:26 > 0:41:29It's been a brilliant week. Pierre, you would agree?
0:41:29 > 0:41:31Yes, congratulations to all of you.
0:41:31 > 0:41:34What I've seen today was very, very good.
0:41:34 > 0:41:36I'm a bit sad about the aubergine.
0:41:36 > 0:41:40It was the Achilles tendon of the day, but well done in general.
0:41:40 > 0:41:43So, it's now time to declare this week's Yes Chef winners.
0:41:43 > 0:41:47So, in joint third place, with 20 points,
0:41:47 > 0:41:50it's Ryan and Charlie
0:41:50 > 0:41:52and Bryn and Matt.
0:41:53 > 0:41:56So, in second place, with 21 points...
0:42:00 > 0:42:01..it's Kim and Claire.
0:42:01 > 0:42:05- So, this week's winners are Atul and Harry, with 24 points.- Yes!
0:42:05 > 0:42:07Well done.
0:42:09 > 0:42:13When I started cooking with Harriet, I saw she was miles ahead
0:42:13 > 0:42:16and she's a passionate cook. She puts her heart and soul into it.
0:42:16 > 0:42:20He's a fantastic teacher and being so confident all the way through
0:42:20 > 0:42:22has just built my confidence up.
0:42:22 > 0:42:24Absolutely over the moon, you know.
0:42:24 > 0:42:27For me, it's about taking part and it's not about the winning,
0:42:27 > 0:42:29it's about what a fantastic job Claire has done,
0:42:29 > 0:42:31so I'm really super proud of her.
0:42:31 > 0:42:34And here, Harry, is a little something for you to remind you
0:42:34 > 0:42:38- of your time in the Yes, Chef kitchen.- Ah...- Well done.
0:42:38 > 0:42:39- Thank you.- Well done.
0:42:39 > 0:42:43- Pierre said you cooked better than me.- Yeah.
0:42:43 > 0:42:45And that's the best compliment I ever got.
0:42:45 > 0:42:48Next week, on Yes, Chef,
0:42:48 > 0:42:52four more top chefs will be on the hunt for their perfect partners.
0:42:52 > 0:42:54It's just called natural.
0:42:54 > 0:42:56For the home cooks, it's the chance
0:42:56 > 0:42:58to work alongside the best in the business.
0:42:58 > 0:43:01It's just something I've never tried to do before. More nerve-racking.
0:43:01 > 0:43:05But who will be chosen and who will be Yes, Chef champions?