Final Three Yes Chef

This week, four top-starred chefs selected their perfect partners

from some exceptional home cooks.

Today, those four teams compete, but only one can win.

For the home cooks, it's a chance to prove themselves to their mentors.

You should be proud of yourself.

For the professionals, their reputations are on the line...

It's a bit smoky in there.

..as they will, ultimately, be judged

by triple Michelin-starred chef Pierre Koffmann.

I know all the chefs are top chefs

and I'm sure they want to impress me with their protege.

Four chefs, four home cooks, but only one team can win.

I think I'm running out of time. Oh...

This is Yes, Chef.

Hello and welcome to Yes, Chef.

It's the Friday final and our four teams are ready to do battle,

so let's meet them.

On Monday, Bryn Williams chose

aerospace engineer Matt DeChamps as his teammate.

It would mean everything to me to do Bryn proud today.

-I'm not going home without winning.

-Good answer.

-Yeah.

-Good answer.

Kim Woodward teamed up

with reservations supervisor Claire Wilson on Tuesday.

I'm super excited to have Claire on my team.

-I think we're going to go all the way and win it.

-Definitely.

On Wednesday, Ryan Simpson chose

events manager Charlie Turrell as his teammate.

I've been doing a bit of research,

so I know the kind of style that you've got.

-She told me the dishes I've got to cook today.

-Yeah, exactly.

And yesterday, Atul Kochhar chose

digital designer Harriet Maule-ffinch

to be his partner for today's final.

I'm pretty nervous, but I'm in safe hands.

You shouldn't be nervous. We are here to win.

Our teams are all ready to go,

so all we need now is our Yes, Chef judge.

It's the incredible Pierre Koffmann.

Pierre Koffmann has been at the heart of high-end cuisine

for an incredible 50 years.

His proteges, who include Gordon Ramsay, Marco Pierre White

and Tom Kitchin, have amassed more than 20 Michelin stars between them.

To be a top chef, first, you've got to be passionate.

You've got to be prepared to work very hard

and you've got to cook what you enjoy to eat.

He's only one of a handful of chefs in the UK

to have been awarded three Michelin stars,

an accolade he held up for a groundbreaking 15 years.

PIERRE SPEAKS FRENCH

He is going faster than you.

With such a wealth of respected experience,

Pierre's expertise is second to none.

One turbot, one cod, one steak.

-Welcome, Pierre.

-Thank you.

-Are you looking forward to today's show?

-Yes, of course.

What I'm looking today is for a beautiful plate

full of flavours, and don't forget I love sauces.

Right, well, let's get started. This is round one.

Our home cooks now have to recreate

one of their professional chef's signature dishes.

Earlier on, they had a masterclass in how to cook it to perfection.

Here's how they got on.

The home cooks have one hour to complete their masterclass

and learn how to recreate the exact same dish.

-Pen and paper.

-Yeah.

-Let's go.

Each chef has chosen a recipe

for their partners to best showcase their skills.

There's no point rushing it because everything is very simple.

On the red team, home cook Claire will attempt to make Kim's halibut

with cauliflower three ways, served with a saffron beurre blanc sauce.

The most crucial part of this dish is to ensure

that the fish is cooked the right side up and not overdone.

This is the presentation side down, which is upside down on the fish.

-Just be careful not to let that burn.

-Mm-hmm.

On the green team,

home cook Charlie will be recreating Ryan's duck a l'orange,

served with carrot puree, broccoli wilted spinach and a chestnut jus.

With many elements to this dish, it's vital that Charlie makes sure

they're all cooked to Ryan's high standards.

-Careful, I've turned that right down again.

-OK.

-I don't want it to burn.

For the yellows, home cook Matt will attempt

Bryn's dish of pan-fried turbot

with a Genoise garnish, broccoli and a beurre blanc sauce.

This takes a lot of precision

and, after struggling with sauces in his heat,

Matt really needs to concentrate and cook the turbot to perfection.

See, I'm not adding the next one in until that's virtually all gone.

-Yeah, yeah.

-Yeah? It's not boiling. If it's boiling, it's going too hot.

And, finally, on the blue team, Atul's partner, Harriet,

is attempting dry-spiced rump of lamb,

served with a chickpea masala and a spiced chickpea hummus.

Balancing the flavours is key in this dish,

as is making sure the lamb is perfectly pink.

It's really important that meat should cook like that.

-It's still a bit soft here.

-Yeah.

Which is perfect. I like it that way.

You can do this, but you just need to concentrate,

-sauce, it'll be good.

-On the sauce.

Just get the duck on slightly earlier so we can rest it.

-Take this recipe, run with it.

-Yeah.

-And make sure you surpass me.

-I think you'll do me proud.

-Good.

Ooh, looks like it's going to be a tough one today.

Right, cooks, you have one hour

to recreate your professional chef's dish.

Chefs, you will be watching their progress from our green room

and you do have a lifeline. If you see your partner struggling,

you can run in and save the day, but for two minutes only.

Other than that, they're on their own.

-Are we ready to start? ALL:

-Yes.

-Yes, let's do it.

Chefs, if you'd like to leave the kitchen, please.

Out you get.

Come on, you two. Out, out.

-Ryan!

-Sorry.

-LAUGHTER

Right, cooks, you have one hour.

The best of luck because your time starts now.

Our cooks are off and doing their best to make their mentors proud.

Backstage, the chefs take a seat and watch their partners' progress,

keeping a check that they're all on track.

And for Bryn's partner, Matt, his main worry is creating the sauce.

My two sauces in my qualifying heat were not so great.

-He messed up the sauce twice.

-Right.

But his cooking underneath that was solid.

As long as I keep to my notes, concentrate on what I'm doing,

then I will do Bryn proud.

Over at the blue station, Harriet's got her own concerns.

I think I'm most worried about cooking the lamb properly.

-You obviously can't slice it open and check.

-Have you got lamb, Atul?

-I've got lamb, yeah.

-Is your partner good at spice?

-You're the king of spice.

-She's very good with spice.

I suppose there's three key elements

and they've all got a bit of spice in,

but I'm not too much out of my comfort zone.

For the greens, Charlie's using chicken wings

to make a base for the sauce, and things aren't going to plan.

-It's a bit smoky in there.

-You can smell it from here.

THE CHEFS LAUGH

But thankfully, Pierre's on hand to save the day.

Keep an eye on the pan. It's burning. Use a bit of oil.

Oh, we've burnt the chicken wings.

-She's panicking.

-If she replaces it...

-She is.

She's switched on, she's a good cook.

I tried to be a little bit quick,

but I didn't do it in a way I wanted to,

so I'm just going to calm and try again.

There's no point getting stressed about it.

I'll just do it again from the beginning.

-Hi, Claire.

-Hi.

-How are we getting on?

-Good.

I've got loads of prep to do before I even start cooking,

so I just want to make sure I've got that on the go first.

-How are you feeling inside?

-I'm good, yeah.

-I feel quite confident, quite calm.

-You look very confident.

-Good.

-Oh, good. OK, well, good luck.

-Thank you.

-Yes, good luck.

Everything's still to play for,

so Charlie cooks her wings for the second time today.

And Kim spots a chance to wind up Ryan.

-Is she burning the second one as well?

-No! No, no, no.

We're just ticking over there.

-Do you think you need to use your lifeline now?

-No!

And it's not just the greens with overcooking issues.

My croutons, they've got to be ready now, come on.

-Bryn, you're burning them.

-I know, yeah.

-Oh, I can smell them.

-RYAN:

-No, that's still my pan!

-Hi, Charlie.

-Hello.

-Hello, you all right?

-What's smoking over here?

Well, it was smoking but I was calm enough to just start again.

-Are you feeling confident?

-Yeah, I'm OK.

-I think once I get into the swing of things, I'll be all right.

-Good.

-Yeah.

-Well, enjoy it.

-Thank you.

-See you later.

-See you later.

-Thank you.

Whilst Charlie's got her confidence back,

Claire, on the red station, is being cavalier

with her slicing skills.

-Oh, my God!

-Ooh, she has.

-Oh!

-I'm not surprised, you shouting at her!

She's not having a good time here.

I'd cut myself if you were shouting at me!

-Look, she's carrying on.

-She's soldiering on.

-Hello, Matt.

-Hi.

-How are we getting on?

-Yeah, good.

I've got my croutons done.

Just going to start working on the base of the sauce now.

How are you feeling about your sauce?

-I am actually going to nail it today.

-You're going to do it!

-Make sure you've got enough.

-Yes!

-I will do.

'Burning seems to be the hot topic of the day

'and, over on the blue team, Harriet's made the mistake

'of adding her spices to a scalding pan.'

-Your spices are burning, Atul.

-Yeah, they're burnt.

-They are burnt, are they?

-RYAN:

-I can smell them from here.

Harriet soon spots her mistake and whips the pan off the hob.

-That will make it quite bitter, won't it?

-Yeah. Tastes a lot better.

THE CHEFS LAUGHS

-Hi, Sheree.

-Hello.

-Hi, Pierre.

-All fine?

-All good?

-Slight hiccough to begin with.

-What's happened?

I think my heat for my cumin and onion was too high

and I burnt it, so I've just started again.

-You're starting again.

-It's nice.

-You realised it, so you're starting again.

-Yeah, I've got time.

-I've got time.

-We'll let you work.

-Yes.

-Thank you.

-Good luck.

So, let's start with Claire.

I think Claire is doing very well. She's quite confident.

She knows what she's doing.

The fish, to cook, is very difficult, especially halibut.

It's a beautiful fish but maybe the worst fish to cook.

Just got to make sure I don't overcook my fish.

That's the most important thing.

Charlie and Ryan, they choose the French dish.

She already had a bad start by burning...

-I know, she smoked the whole kitchen out.

-Yes.

-So, she corrected it but I'll keep an eye on her.

-Oh, that's sweet.

Now, let's talk about Matt and Bryn.

They are doing turbot with beurre blanc and shrimp.

Turbot is a bit easier to cook but it should be cooked to perfection.

Bryn told me to keep calm, stay focused on what were doing

and sauce, sauce, sauce.

-Let's move on to Harriet and Atul's dish.

-That sounds a beautiful dish.

And she seemed quite confident and nice and calm.

She made a little mistake at the beginning

but she already corrected it. Everybody makes mistakes.

-Yeah, of course. It's good if they're correcting it early on.

-Yes.

I think I wasted a bit of time burning the garlic, originally,

-so I need to speed up a bit.

-Harry, sear the lamb!

OK, make the spice powder, please!

-They're shouting in there. Can you hear the chefs screaming?

-Yeah.

-Claire, check the clams!

-Yeah, they're all right.

Look at that!

-I'll let you go back in there and check on the cooks.

-Thanks.

I'm going to check on them chefs because they're being out of hand.

Um, what is all the shouting? You little cheaters!

That's all I could hear is YOU shouting your head off!

-How long are you allowed to shout for?

-You're not allowed to shout!

-There's no shouting.

-She's been doing it for about two minutes.

If you want to tell them something, use your two minutes.

-Keep the noise down, OK.

-I'd better not say anything.

Cooks, you've got just 20 minutes left. 20 minutes to go.

-There's a lot going on here.

-Yeah, I'm blaming Ryan heavily.

-He did this meal in an hour and ten minutes.

-Did he?

-Yes, and then we changed it and then I've just done it now.

-Keep going.

Yeah, as long as I'm calm and I don't burn anything else,

-I'll be fine.

-You won't.

Whilst Charlie's keeping calm and collected,

Bryn's noticed that Matt's being too laid back

and hasn't started the all-important sauce.

Shallots, come on. He's reading his book. Come on. Shallots, reduction.

-Yeah, they're just sitting there still.

-Oh, man!

-If you don't get that reduction done...

-Yeah, I know, nothing.

Shallots in the pan. Stop reading the book!

I feel cool, under control,

Bryn's encouragement from the other room taking on.

That's it. Good lad.

Matt's key points are to master the sauce

and ensure that he cooks the turbot on time.

And over in the blue corner,

Harriet's focus is to cook the lamb to a perfect pink.

Yeah, this is one of the key things

that I need to get right is just the searing of the lamb.

So, I'm watching it really carefully,

making sure that I cover it all.

Yeah, there's more elements going on now,

so I just need to stay in control, make sure I've got everything going.

I think I'm running out of time. Oh...

So, as the pressure builds, panic sets in, except for one.

You seem very much in charge. You know what you are doing.

It's just remembering all the bits,

-all the different elements that go in each dish.

-Yes.

Claire's handling the pressure well

and Pierre's started to worry about Charlie.

-I'm a bit scared about the green one.

-There's so much to do.

The carrots aren't cooking as quick as I want them to,

but they did take quite long when cooking with Ryan before.

But just when things seemed to be going to plan,

Claire's forgotten an all-important step.

I can't remember if this is what I'm supposed to do.

Unsure of what to do next, Claire has a bright idea

and asks her partner for some help.

-No, go more, go more.

-Go more.

I'm going to go very soon.

The chefs are only allowed into the kitchen once

and for just two minutes.

So, Bryn's been waiting for Matt to reach

a certain point to maximise the benefit.

Right, I'm going in. He's ready.

It would certainly help if Bryn was in here with me, yes.

-Right, I'm going.

-I'm going in.

Bryn and Kim decide to bite the bullet

and step into the kitchen to use their two-minute lifeline.

-Coming. I'll give you a hand.

-Two minutes, guys.

-You're good, yeah?

-Yeah, Bryn.

-Let's get that warm enough.

-You snuck past me there, Bryn.

-I know.

-That's sly. Two minutes.

That's for one. Just stick them in.

'But, whilst it's chaos in the kitchen,

'Atul seems to be putting his feet up.'

-Wake me up in five.

-'He's got every confidence in Harriet.'

-He's relaxed this one, isn't he?

-Yeah.

Back in the kitchen, Kim wants to double-check

that teammate Claire has cooked the fish properly.

-You did cook it the right way first.

-Oh, did I?

-You did, yeah.

Over at the yellow station, Bryn's frantically helping Matt out

and wants to make sure his sauce is spot-on.

-How's the sauce?

-I'll let you be the judge, mate.

-Good.

But will it be good enough to impress Pierre?

Right, that's it. Kim, time's up.

-Out you go.

-Plate, plate.

-Yeah.

-Come on, you, get out! Get out!

-Bit of sauce. In the jug.

Sauce in the jug. That wasn't two minutes, Sheree!

It was, and you snuck in behind me!

On the green team,

Ryan's worried that Charlie's duck isn't cooked properly.

-Go in, Ryan, go in.

-Can I come in? Can I come in?

-Go on, run.

'And with only six minutes left, Ryan jumps in,

'just in time to save the day.'

-Ooh, Ryan, you're coming in!

-How we getting on?

-Yeah, I've just got stuck.

-That's all right.

-Two minutes.

-Get it in the oven, quick.

-Yeah?

-In fact, get it on the stove, on the stove.

-OK.

'Laidback Atul wants to check if Harriet's cooked her lamb properly,

'so decides to use his two minutes, and saunters in.'

-OK, I'm going in.

-RYAN:

-Out the way.

-Look how chilled he is.

I know, "I'm going in."

-Sauce on.

-Look at Atul, just strolling in.

LAUGHTER

-You've done well.

-Are you sure?

-Two minutes.

-Yeah. Well done. So proud of you.

Leave the duck and when they say, "30 seconds to go",

-you're going to slice the duck.

-Oh, OK.

-OK?

-OK.

-All good.

'As Atul slices into the lamb, will it meet his high hopes?'

-You plate it.

-Look at that! You should be proud of yourself.

-Well done.

-Thank you.

-So good. So, so good.

Right, Ryan, time's up. Out you go.

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

Get the duck in the oven, duck in the oven.

-That's raw.

-Is it raw?

-It's raw.

-Oh...

-Yeah.

'All four chefs have used their two-minute lifelines.'

-Atul...

-Yes.

-..time is up.

-OK.

-Out you go.

-Oh, no, don't go...

-LAUGHTER

-You're good, you're good.

-Only three pieces there.

-Out you go.

'And the cooks now have to finish their dish completely on their own.'

Cooks, just three minutes left. Get that food on the plate.

'Matt and Claire seem to have finished ahead of schedule

'and are first to plate up.

'Over on the green team,

'Charlie's left it to the last second to finish the duck.'

-I told her, when she's got 30 seconds, slice.

-She's garnishing.

One minute left. Come on, get that duck on the plate.

'Also leaving it to the wire is Harriet,

'who's focusing on presentation.'

-What's she doing now, putting slivers?

-No, that's duck hearts.

Come on, guys, you can do it.

'Despite Ryan's best efforts to help,

'it appears the duck isn't cooked all the way through,

'which could cost them heavily with Pierre.'

-Mine's a little bit raw, but...

-Ten, nine, eight...

-Nicely cooked.

..seven, six, five, four,

three, two, one.

That's it! Stop cooking!

Step away from your plates. You've done all you can.

Now it's time to taste.

First into the tasting room are Bryn and Matt,

with their pan-fried turbot with a Genoise garnish,

broccoli and a beurre blanc sauce.

This is Bryn's version,

but will Matt's dish live up to his mentor's high standards?

-There you go, guys.

-Thank you, how was that?

-Really good fun, really enjoyed it.

-Fun?

-Yeah.

-Not for you!

-No, not for you.

The fish is nicely cooked, look. Pink on the bone.

-You've done very well.

-Oh.

-Yay.

-The fish is beautiful, really.

-Thank you.

The sauce is very nice, yeah.

-No problem with that dish. It's beautiful.

-Good!

-Thank you very much.

-You've done very well.

-Thank you.

I nearly say it's better there than before.

THEY LAUGH

Taxi! I'm going home.

-Well done. Good comments.

-Definitely.

-Really impressed with that, yeah.

-Happy with the dish?

Yeah, it was a beautiful dish again. The fish was perfectly cooked.

If he doesn't give you a ten out of ten, I will. That's lovely.

Time for Ryan and Charlie to be judged.

She's made duck a l'orange, served with carrot puree...

..broccoli, wilted spinach and a chestnut jus.

This is Ryan's version, but how will Charlie's compare?

-How was that?

-It was so much fun.

-Fun.

-OK, let's taste.

We'll taste it.

The duck is very nice. You've cooked it perfectly well.

-For the first time, you've done well.

-Mm, the sauce is lovely.

-Yeah.

-Maybe I would like it a bit more orangey.

-Mm-hmm.

-Is that the heart there?

-Yeah.

-Yeah.

-Mm.

-It's all right, isn't it?

-I like all the elements. It's very nice.

-Except there is not enough orange sauce there.

-Right.

-Not the sauce...

-But the orange in the sauce.

-Yeah. Except that, it's nice.

-Cooked really well.

-Yeah.

-Brilliant, well done.

-I'm so happy.

-Perfectly cooked - fantastic.

-You've done very well.

-Well done, both of you.

-Yay!

-Are you happy with that?

-Yeah, I'm really happy with that.

-Happy with the dish?

All the cooking of the elements were perfectly cooked.

-The duck was very nice.

-Yeah. But just didn't taste of orange.

-Yeah, no taste of orange at all.

-No.

-You knocked out a dish that we could serve in a restaurant.

-Awesome.

Flavours are there, so I'd be really proud of yourself.

Next up, it's Kim and Claire.

She's made halibut with cauliflower three ways,

served with a saffron beurre blanc sauce.

This is Kim's version, but will her teammate Claire's impress Pierre?

-Lovely. How was the challenge for you?

-It was good. I enjoyed it.

Let's taste.

The fish is nicely cooked, very well cooked. You've done very well there.

I love the dish, it's beautiful, yeah.

-Nothing to say except compliments, so...

-Wow.

-Thank you.

-Well done!

-Thanks very much.

-Brilliant.

-So, how were those comments?

-Amazing.

-Beautiful dish?

-Yeah, fantastic dish.

-The type of dish you only find in top restaurants.

-Ooh.

For me to show you this dish in one hour

and you to do exactly the same makes me so proud.

And, finally, it's Atul and Harriet.

She's made a dry-spiced rump of lamb,

served with chickpea masala and a spiced chickpea hummus.

This is Atul's version,

but will Harriet's be good enough to beat the other teams?

-How did you find the challenge?

-It was good.

I really enjoyed it, really, really enjoyed it.

-OK.

-Before we taste it, I can see she cooked the lamb to perfection.

It was perfect, Chef. I was very proud of her, to be honest.

It is a good dish, yeah. It's just at the limit of heat, for me.

I don't like too much heat. I like spice but not too much heat.

And it's just on the limits, but it's not over, so it's OK.

-Just at the limit.

-OK.

-This is a beautiful dish, yes.

The presentation is fantastic. No sauce.

-You don't need any sauce there.

-No, no sauce.

-Don't need it.

-No.

-Well done.

-Are you proud of yourself?

-I am. I don't normally cook large...

-Chunks.

-..chunks of meat like that.

-And the lamb... You cooked the lamb.

My God, you outdid me, you know that?

-It's beautiful, well done.

-Thank you.

-Too spicy for you?

-No, it's just on the limit, you know.

-The spices were beautiful, but it was not hot.

-Yeah.

Some Indian chefs, they put so many chillies.

-No, no, you don't know what you are eating.

-Mm.

But there, it was very good. I enjoyed it.

You really don't need a sauce with that.

Well done, everyone. You survived round one. Did you enjoy it?

-ALL:

-Yes.

-Good, good.

Now, Pierre has given you all a possible score out of ten.

In fourth place, with seven points,

it's Ryan and Charlie.

-Well done.

-In third place, with eight points,

it's Bryn and Matt.

And with nine points,

it's joint first for Kim and Claire and Atul and Harry.

But it's all still to play for.

So, the scores from the first round are in,

with the reds and the blues at the top of the leaderboard.

Ryan and Bryn's team will have to pull out all the stops

in the next round to catch up.

It's now time for our second and final round.

We've asked Pierre to select two of his favourite ingredients,

from which our teams will create two dishes especially for him.

They can select all the other ingredients from our larder.

So, Pierre, put them out of their misery. What are your ingredients?

The first ingredient are aubergines

and the second ingredient is guinea fowl.

But I don't want to see only a supreme on a plate, you know.

I want to see a piece of the leg with the breast part, you know.

So, teams, you've heard it. You've got to create a two-course menu.

You'll have one hour to do so. You'll work as a relay team.

But first, decide your menus and select your ingredients now.

'Each team has only five minutes

'to discuss their menu with their partners.'

-We're going to make a baba ganoush. You know baba ganoush?

-Yeah.

Aubergine and goat's cheese tarts.

To make their two courses,

they can choose as much food from the larder as they wish...

We need a few carrots.

-Yeah, take that.

-That as well.

..but they must include guinea fowl and aubergine.

-Saute some mushrooms.

-Yeah.

-Leave them to one side

-and we'll dress the plate with the mushrooms.

-OK.

This, we might scoop it out, make a bit of a dressing out of it.

-Make the tart shell, put the baba ganoush and then that in?

-Yeah.

-Happy with that?

-Yeah.

-Good.

Right, that's it. Home cooks, it's time to leave the kitchen.

Out you go.

'The chefs have ten minutes to do as much as they can

'to start to prepare the dishes.

'Until then, the home cooks sit backstage and watch.'

Chefs, you've got 15 minutes and your time starts now.

'The chefs are off and frantically do as much as they can

'within the time limit.

'On the red team, it's Kim and Claire, so what's on their menu?'

So, I'm going to do a ballotine of the guinea fowl leg,

wrapped in bacon, poached and then roasted.

-Second one will be a aubergine tart.

-OK.

-Good idea.

-I'm working on to her strengths.

-OK. Are you feeling the pressure?

-Yes, time, time is going.

-I know it is.

-Good luck.

-Good luck.

-Thank you.

This is the most nervous I've been

because I don't really know what I'm going to be doing,

but the ideas she's got, I like the sound of,

so I'm just going to go with it. Can always rescue me at the end.

Leave the carrots! I can do the carrots!

Next up, it's the green team. What's Ryan's plan for this challenge?

-So, we're going to do a confit tomato...

-Yeah.

..with roasted aubergines, deglaced with a bit of balsamic.

And the main course, we're doing guinea fowl pot roast.

Serve that with confit leeks, like a fondant potato

and got the lovely jus we're going to finish with a bit of cream.

-OK, good luck.

-Good luck.

-Thank you.

Ryan didn't explain what he had in his head.

Got a load of ingredients that he'd not mentioned

and now he's making something that I don't recognise,

so when I go out there, I don't actually know

what it's supposed to look like or what he's got in his mind

or how he's going to do it, but I'll just try it and see how it goes.

On the yellow team,

Bryn wants to keep things simple for his teammate, Matt.

Going to make an aubergine compote, just sweat it all down,

get some spices into it, with a burrata, endive, balsamic

and I'll wilt some bacon over the top.

Then roast guinea fowl, the breast and a thigh.

-Those mushrooms, I'll do like a tarragon sauce.

-Yeah?

I just need to make sure I don't overcomplicate it for Matt.

For Matt, yeah.

Nervous, excited, confident, a mixture of everything.

We've got a long time in there,

so if we don't listen to our chef, we could mess it up really badly.

-He is rapid.

-Yeah, he's just chopping.

Chop, chop, chop, chop, chop, chop.

Finally, it's the blue team, so what's on their menu?

Aubergine, we are going to make aubergine steaks

I've made a vegetable filling.

There's a plan to give a yoghurt chutney with that.

With the guinea fowl, so with the legs, I want to make a nice curry.

-Yeah.

-And the breasts are marinated and I'm going to finish in the oven,

-so two ways - roasted and curry.

-Yeah.

And maybe, if time permits,

then maybe a saffron rice to go with that.

I think Atul's making a good start so, hopefully,

he'll have put the key stuff in the pan to cook

and I can just season with the spices

and then, hopefully, it'll come together at the end.

Two minutes left until your home cooks come back in.

'The professional chefs are all out to make their prep time count,

'as the more they get done in the ten minutes

'means less for their partners to do.'

Home cooks, come back in.

You have three minutes now, guys, three minutes together.

OK, so listen, listen, listen.

'The chefs have a strict handover period

'in which to tell their cooks what needs to be done.'

Put it in the oven for six minutes. Treat it like a chicken breast.

Slice these ones, maybe some of that one.

Slice them, deep fry, nice and crispy.

-This will take another 20 minutes.

-And then do I turn it off?

Turn it off, remove it on the side.

'It's crucial the home cooks pay close attention

'as, after this, they must complete the two dishes all on their own.'

One minute, guys. One minute left.

Those, I want you to cook them like we done with the mackerel.

-We're charring it.

-Charring it.

-Really hot.

-Yeah.

-It needs to be tight, tight, tight, yeah?

-OK, this one needs a bit more.

-Fry these mushrooms off with salt, pepper.

-Yeah.

-Fine.

That's about it, really.

Ten, nine, eight,

seven, six, five, four,

three, two, one.

That's it, Chefs. Please leave the kitchen. Your time is up.

Out you get. Come on, Bryn. Atul, out you get.

-Go on, Ryan.

-Come on!

-Ryan!

-Good luck.

-Thank you.

Home cooks, you've got 40 minutes to complete your dishes

and you're on your own.

'The chefs will be allowed to return to the kitchen

'for the final minutes of the round to finish and plate up.

'But, until then, all they can do is watch.'

If I'm silent, it's not because I'm upset. I'm just concentrating.

Over on the yellow team,

Matt's struggling to comprehend what needs to be done.

This challenge is a lot different to the last one.

It was clear with Bryn's instruction in the last one

what he wanted to create and he's showing us and then you understand

what the finished product's looking like.

In this challenge, you're almost second guessing

where his thought process is going in it.

It's difficult for us

so, for a home cook to step into that 45 minutes is a big, big ask.

He's out of his comfort zone but let's see what happens.

And it seems Matt's not the only one who's out of his comfort zone.

Can't remember everything she told me.

In fact, I can't remember a single thing,

so I'm just kind of winging it at the moment.

I haven't made it too complicated. I'm trying to make it very simple.

As long as she can just keep going, she'll be fine.

No, we'll be fine, we'll be fine. It'll all come back to me.

Over on the blue team, Harriet's main concern is making sure

the guinea fowl is cooked properly.

I've never cooked guinea fowl before.

It's poultry, so I guess it's similar to chicken

but I don't know how long it takes to be perfectly cooked.

She's a very confident cook and I have full confidence in her.

With the rest of the home cooks struggling with this challenge,

it seems, for Charlie, this is going to be a walk in the park,

thanks to Ryan's handy prep work.

He's definitely done it simpler than the last one.

I watched him and he was absolutely rapid

and then he put everything in order for me.

Everything else is in the oven so, over here,

there's not much to film,

cos I'll just be opening the oven and shutting it again for a bit.

I'm feeling quite confident about the round.

I think we've got it all under control.

Hopefully, she carries on cooking the guinea fowl correct.

I've told her to check it every five minutes.

She's got a timer on and she's going down every five minutes,

checking it, making sure it's not overcooking. Told her to rest it

when it's overcooking, so fingers crossed.

So, with the challenge underway, Matt's racing ahead.

Everything's going to plan, everything's under control.

I just need to check with Bryn, when he comes in,

how he wants me to finish the sauce off.

However, he's not paying enough attention to his bird.

-The bird's still in the oven?

-Yeah, it was a little bit still red

when I just checked it a minute ago.

Luckily for Matt, Pierre is on hand

to stop his guinea fowl from burning.

-That is ready, yes.

-Yeah.

-Yeah.

Put a piece of foil on top

-or a cloth or something to keep it warm.

-Yeah.

In the previous round, Charlie burnt her chicken so, for this round,

char-grilling her vegetables should be a breeze.

Ryan told me to try and do it the way he did it

in the technical challenge, so I'm supposed to burn these,

even though that goes against everything I want to do as a cook.

So, it's Ryan you can blame here.

I'm supposed to burn my food on purpose, apparently.

As time ticks away,

the struggles of the challenge are taking their toll on Claire.

-I'm starting to panic a little bit.

-Are you? Why?

-Why?

Just need to know how to pull it together.

When it's not a picture in my mind of what it's got to look like,

-it's quite difficult.

-Yeah.

It's like putting a puzzle together with no picture.

-Did you make pastry?

-No, we were going to.

-Ah, right, OK.

-Then she said no.

-OK.

-I just wanted to make a cake.

THEY LAUGH

-I wanted a cake too.

-Make one later.

-You could have taken a slice of bread.

-Yeah.

'Harriet's ahead of schedule and, using her initiative,

'decides to add a little extra that she learned during her heat,

'in Atul's skills challenge.'

I feel like I've got too much time, so I think I'm going and try

and make an onion bhaji, maybe, for a garnish, or something like that.

We'll see.

'And it seems Harriet's not the only one with time to spare.'

Ryan's pretty much done a lot of it for me, which is really helpful.

-Wow!

-That's good.

I've never seen someone work so hard in 15 minutes, to be honest.

So, you must feel nice and calm, unlike the first round.

Unlike the first round, yeah.

-I've not burnt myself, I've not cut myself.

-Good.

-Very good.

He can come in and make it a masterpiece and we'll win, so...

Healthy attitudes, all right?

One minute left, guys.

One minute until the chefs are back in the kitchen.

'As time runs out, the cooks try to get as much done as they can

'before the chefs come back in to plate up.'

Chefs, in you come.

-Right, let's go.

-I want you to start making a nice selection here.

Two minutes, guys. Two minutes to get all that food on the plates.

'The chefs frantically try to plate up the food,

'but there's only one thing on Bryn's mind.'

Nice. Cooked that well. Look at that. Yeah, beautiful.

'With Claire's panic earlier on,

'Kim desperately tries to bring them back on track before time runs out.'

-Finish that. Finish that first.

-Do you want that one on there as well?

20 seconds to go, guys.

If that food's not on the plate, it's not going to be judged.

'The blue and green teams are the first to plate up

'and are putting the finishing touches to their dishes.'

Ten, nine, eight,

seven, six, five,

four, three, two, one.

That's it! Stop cooking. Step away from your plates. Time is up.

-Well done.

-Thank you.

-You're so good.

-It's hard, isn't it, to just come in and go for it?

-Yeah.

But at least it's cooked.

First into the tasting room, it's Bryn and his partner, Matt.

To start, they've made aubergine

with roasted tomatoes, cumin and fennel

and for the main, they've made roasted guinea fowl

with mushrooms and buttered kale.

-Lovely. How did you find the challenge?

-It was interesting.

Aubergine, I think, initially,

it throws you cos there's not a centrepiece.

But once you get your head round it, it was fine.

-OK.

-And some tarragon.

-We'll taste it to see how it goes.

The sauce is right. The jus, in fact, is nice.

-That must be like music to your ears.

-After the other day, yeah.

-You've done well.

-Thank you, thank you.

-Well done.

He did a really good job.

-From the first sauce you gave me to this sauce...

-World's apart.

-Yeah.

Let's tuck in.

-You liked those dishes?

-Yes. On the main dish, he did very well.

-And they worked nice together as well, didn't they?

-Yes.

-Good partnership.

-You can see they are happy together.

-Yeah.

-Happy with that?

-Yeah, really happy.

Next up, it's Kim and Claire.

To start, they've made aubergine baba ganoush with goat's cheese.

And for main, they've made a ballotine of guinea fowl,

stuffed with date mousse,

served with baby carrots and topped with a hazelnut and Madeira jus.

-How was the challenge for you?

-Um, different.

-Crazy.

-Yeah, very.

-Did you enjoy it though?

-Absolutely.

-Yeah.

-Sounds good. OK, let's taste.

It's OK, that's it. Nothing else, you know.

-It's not bad but it's not...

-Wow.

-It's OK.

I want to taste this.

The ballotine is very nice. You can taste the date. It's very nice.

The meat is a bit overcooked. There is no sauce.

That is not cooked.

This morning, you did so well and that, of course,

has become a touch of a disappointment. That's it.

-Oh, oh...

-That's life.

-Yeah.

-You go up and down.

-Yeah.

-Yeah.

-Hmm...

-That was quite a change.

-Yeah, definitely.

Very disappointed?

Yeah.

There is no sauce,

the breast is slightly overcooked and the vegetables are raw.

It's up to Pierre now to make the final decision.

-Yeah.

-So, let's leave it up to him.

-Lovely.

Time for Ryan and Charlie to be judged.

To start, they've roasted aubergines with tomatoes and balsamic vinegar.

To follow, they've made pot roasted guinea fowl with sauteed mushrooms.

-How did you find that?

-Challenging.

-Yeah.

-It was good.

-It was really interesting.

-OK, well, let's taste.

It's nothing bad. It's just a simple salad with aubergine.

It's nice for this season. I like it.

I wouldn't walk too much to eat it, but it's nice.

The meat is properly cooked. You've done well. It's a good dish.

-I like it. Enough sauce.

-Tasty. The sauce is lovely.

It's a very nice dish, actually. Much better than this morning.

-You can be proud of yourself.

-Thank you.

-Well done!

-Well done.

-So...

-That was all right, wasn't it?

-Yeah, brilliant.

They did much better than this morning.

-They were working as a team today.

-Yeah.

-It was nice to see that.

Well done, you. You were checking the guinea fowl.

You nailed it. Well done.

Finally into the tasting room, it's Atul and Harriet.

To start, they've made aubergine steaks with a yoghurt chutney

and to follow, they've made guinea fowl two ways -

a curried leg and roasted guinea fowl, marinated in masala,

served with saffron rice.

-There we go.

-Lovely. How did you find the challenge?

It was good. It was really good. I think it was all right

because Atul did a lot of work in the first 15 minutes.

OK, we'll taste it. We'll see how it goes.

-It's very good, yes. I enjoy it.

-Well done.

-The meat is perfectly cooked, very juicy.

-Mm.

You've done very well there. That is fantastic.

You've got very good cooking skills.

-Lovely spices. Not too hot.

-Just balanced.

No problem with the dish. The result is fantastic.

Thoroughly enjoyed it.

-Very, very good.

-Delicious.

-Yeah, very good.

-Very well done, both of you.

-Thank you.

-Good comments.

-Good comments.

-Really good comments.

I'm glad that I cooked that well.

Did you enjoy that?

I enjoyed the final dish. It was beautiful.

-She cooked the bird perfectly well.

-Mm.

-So that is good.

-As a team, you've got the balance of the two people.

-Yeah.

-Whatever the result is, I'm very proud of you.

-Thank you.

Pierre must now give each starter and main course

a mark out of ten, with a total of 20 points up for grabs.

These points will be added to the scores from challenge one,

giving a total score out of a possible 30.

-I don't know if we have done enough to win.

-But we enjoyed it.

We've really enjoyed ourselves and produced some fantastic food.

-CLAIRE:

-I don't know if we've done enough to save ourselves,

but I've loved working alongside Kim. It's been a great experience.

That's what I was here for.

-BRYN:

-We're all so close.

There's two points between all four of us, so you never know.

I really think anybody can win it.

-ATUL:

-Doesn't matter what the result is.

-For me, you are the winner.

-Ah, thank you.

Firstly, I'd like to say a big well done to all of you.

It's been a brilliant week. Pierre, you would agree?

Yes, congratulations to all of you.

What I've seen today was very, very good.

I'm a bit sad about the aubergine.

It was the Achilles tendon of the day, but well done in general.

So, it's now time to declare this week's Yes Chef winners.

So, in joint third place, with 20 points,

it's Ryan and Charlie

and Bryn and Matt.

So, in second place, with 21 points...

..it's Kim and Claire.

-So, this week's winners are Atul and Harry, with 24 points.

-Yes!

Well done.

When I started cooking with Harriet, I saw she was miles ahead

and she's a passionate cook. She puts her heart and soul into it.

He's a fantastic teacher and being so confident all the way through

has just built my confidence up.

Absolutely over the moon, you know.

For me, it's about taking part and it's not about the winning,

it's about what a fantastic job Claire has done,

so I'm really super proud of her.

And here, Harry, is a little something for you to remind you

-of your time in the Yes, Chef kitchen.

-Ah...

-Well done.

-Thank you.

-Well done.

-Pierre said you cooked better than me.

-Yeah.

And that's the best compliment I ever got.

Next week, on Yes, Chef,

four more top chefs will be on the hunt for their perfect partners.

It's just called natural.

For the home cooks, it's the chance

to work alongside the best in the business.

It's just something I've never tried to do before. More nerve-racking.

But who will be chosen and who will be Yes, Chef champions?