0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:06 > 0:00:07For the first time ever,
0:00:07 > 0:00:11amateur home cooks will be paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:16That sauce isn't a sauce, it's solid.
0:00:18 > 0:00:20Each day, a different Michelin-starred chef
0:00:20 > 0:00:24will choose their perfect partner from three talented home cooks.
0:00:24 > 0:00:26Great, I think I put too much juice in.
0:00:26 > 0:00:28Then in the Friday final,
0:00:28 > 0:00:30all four pairs will go head-to-head
0:00:30 > 0:00:33to cook for culinary royalty, Pierre Koffmann.
0:00:33 > 0:00:37What impresses me with food is the end result,
0:00:37 > 0:00:39the taste is the most important.
0:00:39 > 0:00:43The professional chefs' reputations are on the line.
0:00:43 > 0:00:46But will the amateur home cooks live up to expectations?
0:00:47 > 0:00:48This is Yes Chef.
0:00:51 > 0:00:52Hello, and welcome to Yes Chef.
0:00:52 > 0:00:55Let's see who is cooking in the kitchen today.
0:00:56 > 0:00:58First it's Andre Lesur,
0:00:58 > 0:01:01a youth pastor from South Africa now living in Bradford.
0:01:02 > 0:01:05The kind of cook I am is flamboyantly methodical.
0:01:05 > 0:01:08I love to bring my big personality into the kitchen
0:01:08 > 0:01:09and have a whole bunch of fun.
0:01:11 > 0:01:13Paula Constable Wright is next,
0:01:13 > 0:01:16she is a holistic therapist from Macclesfield, Cheshire.
0:01:16 > 0:01:22I'd describe my cooking style as healthy, but quite homely,
0:01:22 > 0:01:24family friendly, really.
0:01:24 > 0:01:29And finally, Gio Maru is a property co-ordinator from Manchester.
0:01:29 > 0:01:33I come from an Italian family, I've grown up around a restaurant.
0:01:33 > 0:01:35Running into the kitchen, watching the chefs flambe the dishes
0:01:35 > 0:01:37has inspired me to become a home cook.
0:01:38 > 0:01:40Well, our cooks are raring to go.
0:01:40 > 0:01:41So let's meet today's chef.
0:01:43 > 0:01:47Mary Ann Gilchrist is head chef at the Carlton Riverside in mid-Wales
0:01:47 > 0:01:50and has had a career spanning four decades.
0:01:50 > 0:01:52I've been doing this job for 40 years.
0:01:52 > 0:01:54Even now I'm still learning.
0:01:54 > 0:01:56With a wealth of experience in the kitchen,
0:01:56 > 0:01:59Mary Ann knows exactly what she wants.
0:01:59 > 0:02:00Preparation is the key.
0:02:00 > 0:02:04Without preparation, you have a disaster on your hands.
0:02:04 > 0:02:08And she's looking for someone to complement her own unique style.
0:02:08 > 0:02:11Presentation is something that I think is important.
0:02:11 > 0:02:13I don't want something mucked up.
0:02:13 > 0:02:17Her no-nonsense approach means today's successful home cooks
0:02:17 > 0:02:19will need to be at their very best.
0:02:19 > 0:02:24Choosing someone to go through to cook for Pierre Koffmann
0:02:24 > 0:02:26is a huge ask.
0:02:26 > 0:02:27Service!
0:02:27 > 0:02:29His reputation is phenomenal.
0:02:29 > 0:02:31If I dare say it, it scares the pants off me.
0:02:33 > 0:02:34Welcome, everyone. Now, Mary Ann,
0:02:34 > 0:02:37you are going to be picking one of our home cooks to be your partner
0:02:37 > 0:02:39in this week's Friday final.
0:02:39 > 0:02:41What are you going to be looking for?
0:02:41 > 0:02:44Tidy, seasonal, if possible,
0:02:44 > 0:02:47and don't overcomplicate things.
0:02:47 > 0:02:50If you overcomplicate stuff, that's when things go wrong.
0:02:50 > 0:02:51- Right.- Great.
0:02:53 > 0:02:57You've got 45 minutes, and your time starts now.
0:03:01 > 0:03:03So our cooks are off,
0:03:03 > 0:03:07going all out to win over Mary Ann with their signature dish.
0:03:08 > 0:03:11Today, Gio is making an artichoke and rosemary risotto
0:03:11 > 0:03:14using a recipe handed down from his Italian aunt.
0:03:15 > 0:03:17But sticking to his plans under the watchful eye
0:03:17 > 0:03:20of an award-winning chef will be a real challenge.
0:03:20 > 0:03:24I've only ever cooked for friends and family before,
0:03:24 > 0:03:29so I think that with a Michelin starred chef, it's really going to test me.
0:03:29 > 0:03:33Church pastor Andre is unfazed by the competition.
0:03:33 > 0:03:37He's making a Thai green prawn curry, garnished with cashew nuts,
0:03:37 > 0:03:39pineapple and coriander on a bed of rice.
0:03:41 > 0:03:42Getting in the zone here. The more I do it,
0:03:42 > 0:03:46I think the more confident I'm going to get at making this whole meal,
0:03:46 > 0:03:47and it's going to taste superb.
0:03:50 > 0:03:54Over at the green station, Paula is also serving a curry.
0:03:54 > 0:03:56She's hoping her flavour combination of sweet potato,
0:03:56 > 0:04:00chicken and black beans will really make her dish stand out.
0:04:01 > 0:04:04Just roasting sweet potatoes to give them a bit of a crispier edge
0:04:04 > 0:04:06before they actually go in.
0:04:06 > 0:04:09I'm just going to whack those in the oven now. There we go.
0:04:09 > 0:04:12I hope they get cooked a bit.
0:04:14 > 0:04:17- How are we getting on? - I think we are doing OK.
0:04:17 > 0:04:19Is this something that you cook all the time at home?
0:04:19 > 0:04:21Not all the time.
0:04:21 > 0:04:23I've got three kids and they love different food,
0:04:23 > 0:04:26they love stir-fries, love Thai green curry so...
0:04:26 > 0:04:27Do they like spicy food?
0:04:27 > 0:04:30Love heat. I think the hotter the better.
0:04:30 > 0:04:32- You are from South Africa, I believe?- Yes, yes, that's right.
0:04:32 > 0:04:35The food is spicy and tasty,
0:04:35 > 0:04:39and so I won't compromise the heat, I like the heat, but usually...
0:04:39 > 0:04:40Not too hot for me!
0:04:40 > 0:04:42Yeah, not too hot, OK, I won't put it too hot.
0:04:42 > 0:04:44We're going to get out of here.
0:04:44 > 0:04:46- Clear off.- Cheers, bye.
0:04:51 > 0:04:53- Hi, Paula.- Hi.
0:04:53 > 0:04:55- You OK?- Yes, how are you?
0:04:55 > 0:04:56Not too bad.
0:04:56 > 0:04:57So I've got two curries.
0:04:57 > 0:04:59- Two curries.- Yes, yes.
0:04:59 > 0:05:00And sweet potatoes.
0:05:00 > 0:05:02- You don't like sweet potatoes?- No.
0:05:02 > 0:05:03My son hates them, he used to love them
0:05:03 > 0:05:05and I've cooked so much he hates them now.
0:05:05 > 0:05:07You're a therapist, as well, aren't you?
0:05:07 > 0:05:09- Yep, I am.- So... - What sort of therapist?
0:05:09 > 0:05:10I'm a holistic therapist.
0:05:10 > 0:05:13We talk about nutrition, we do balancing,
0:05:13 > 0:05:14we do reiki, we do reflexology.
0:05:14 > 0:05:16As long as you're not asking me to do yoga!
0:05:16 > 0:05:19Well, my sister does yoga, I don't do yoga.
0:05:19 > 0:05:21- My knees don't do yoga.- Come on, we'll get out of your way.
0:05:21 > 0:05:24- Good luck.- I better go and check this chicken now.
0:05:24 > 0:05:25Thank you very much.
0:05:29 > 0:05:32Meanwhile, over on the yellow station...
0:05:32 > 0:05:33I've hashed that right up.
0:05:33 > 0:05:36..it seems Gio may have made a mistake
0:05:36 > 0:05:37with one of his main ingredients.
0:05:37 > 0:05:40Didn't cut the artichoke in the right way.
0:05:40 > 0:05:42Didn't take out the middle.
0:05:42 > 0:05:45These little bits here, you don't want that in your dish.
0:05:46 > 0:05:48Gio, you doing well there, my China?
0:05:48 > 0:05:49Yeah, I'm just in the zone.
0:05:49 > 0:05:52It's these artichokes, they take a lot of concentration.
0:05:52 > 0:05:53Yeah.
0:05:55 > 0:05:57- Hi, Gio.- Hello.
0:05:57 > 0:05:59- How are you?- I'm very well, thank you.
0:05:59 > 0:06:02I gather you like to forage.
0:06:02 > 0:06:06Yes, like to pick up chestnuts, wild garlic.
0:06:06 > 0:06:09I've not really trusted myself to go for mushrooms yet,
0:06:09 > 0:06:11as that can end quite badly.
0:06:11 > 0:06:13- Ah, yes.- So, maybe when I become an expert I can do that.
0:06:13 > 0:06:17- Yeah.- My mother was born and brought up in Italy
0:06:17 > 0:06:21so I grew up eating risotto back in the '50s and '60s,
0:06:21 > 0:06:23but my mother actually used to travel to London once a month
0:06:23 > 0:06:25to get all her ingredients.
0:06:25 > 0:06:27Well, I'm looking forward to this.
0:06:27 > 0:06:28I have got to be honest,
0:06:28 > 0:06:30I'm not the biggest vegetarian in the world, but...
0:06:30 > 0:06:33I love risotto so I'm really looking forward to it.
0:06:33 > 0:06:35- I do too.- The smells are gorgeous.
0:06:35 > 0:06:37Good luck. We'll get out of your hair.
0:06:37 > 0:06:39- Thank you very much. - And we'll see you very soon.
0:06:39 > 0:06:41- Thanks, Gio.- Cheers.
0:06:46 > 0:06:47Add this green curry paste.
0:06:49 > 0:06:51- Oopsy.- Let's start with Andre.
0:06:51 > 0:06:55- What you think of him?- He's pretty full-on, isn't he?
0:06:55 > 0:06:57Paula, how are you doing with the pressure?
0:06:57 > 0:06:58I think I'm there-ish.
0:06:58 > 0:07:01I'm not quite sure whether I'm going to be able to cope with him,
0:07:01 > 0:07:03- but there we are. - What I like about him,
0:07:03 > 0:07:05he's checking that the other contestants are OK.
0:07:05 > 0:07:09- Yes, I know, but... - It's taking control but, like, focus on your food.
0:07:09 > 0:07:11Yes, it really is, it's focus on your food.
0:07:11 > 0:07:13Just waiting for my prawns to cook a little bit in here.
0:07:13 > 0:07:17I think I'm going to have to crank the heat on this a little bit.
0:07:17 > 0:07:18Now let's move on to Paula.
0:07:18 > 0:07:21Now, she seems in control and she's all into healthy food and stuff.
0:07:21 > 0:07:22What do you think of her curry?
0:07:22 > 0:07:25The sweet potato I'm going to take a lot of convincing.
0:07:25 > 0:07:27Right.
0:07:27 > 0:07:29I hope I'm not doubling up on anything
0:07:29 > 0:07:32and it ends up really weird.
0:07:34 > 0:07:35Now, let's move on to Gio.
0:07:35 > 0:07:37Oh, charming young man.
0:07:37 > 0:07:40- Oh!- It's his Italian heritage.
0:07:40 > 0:07:43Oh, OK. It's quite a simple thing to make, risotto.
0:07:43 > 0:07:46I'm hoping that it's not going to be too dry.
0:07:46 > 0:07:49I hope there's still a slight bite to the rice.
0:07:50 > 0:07:53- I just wish it was not vegetarian. - Mmm.
0:07:53 > 0:07:56Even though it's just dashing rice in a pan,
0:07:56 > 0:07:57you're not going to get a good result
0:07:57 > 0:08:01if you don't know how to do it properly.
0:08:01 > 0:08:04Gio's family recipe has certainly given him confidence in the kitchen.
0:08:06 > 0:08:09And it looks like everything is going to plan for Paula.
0:08:09 > 0:08:12I'm just trying to get this coriander stir through
0:08:12 > 0:08:14a bit, a bit smoother.
0:08:16 > 0:08:20But as time ticks on, a previously optimistic Andre...
0:08:20 > 0:08:21Oh, no.
0:08:21 > 0:08:23..is starting to lose his focus.
0:08:23 > 0:08:25I just burnt the cashews.
0:08:25 > 0:08:28To be honest, I completely forgot about them.
0:08:31 > 0:08:34Cooks, you have just 10 minutes left.
0:08:34 > 0:08:3610 minutes to go.
0:08:36 > 0:08:39Right, so you've got your tiger prawns in?
0:08:39 > 0:08:40Tiger prawns are in.
0:08:40 > 0:08:42I've just put in a little baby sweetcorn
0:08:42 > 0:08:45and also just added some peppers so that they...
0:08:45 > 0:08:47I think the word is al dente, not too...
0:08:47 > 0:08:48- Yes.- ..rubbery. - A little bit of a bite.
0:08:48 > 0:08:50Yes, a little bit of bite left in them.
0:08:50 > 0:08:52So I need to turn down the heat a little bit.
0:08:52 > 0:08:54How long are you going to cook your prawns for?
0:08:54 > 0:08:57They are probably overcooking at the moment and that's my timer going.
0:08:57 > 0:08:59In that case, I'd better leave you in peace.
0:08:59 > 0:09:00Thank you very much.
0:09:03 > 0:09:04Oh, you seem to be...
0:09:04 > 0:09:05well ahead of the game.
0:09:05 > 0:09:08Well, I'm trying not to put too many sweet potatoes in there.
0:09:09 > 0:09:13Please don't, you know, this is just me, don't worry about it.
0:09:13 > 0:09:15- OK.- Maybe you can convince me.
0:09:15 > 0:09:17- You never know. Hopefully. - Especially if they're healthy.
0:09:17 > 0:09:19I'm dreadful at healthy eating.
0:09:19 > 0:09:22Well, there you go. I could transform the sweet potato then.
0:09:24 > 0:09:25How are you doing?
0:09:27 > 0:09:30The rice is a little bit further off than I would have liked it to be.
0:09:30 > 0:09:32I think it's because I didn't have the stock hot enough,
0:09:32 > 0:09:35so it wasn't exactly simmering when I was putting it in.
0:09:35 > 0:09:37So it's taken a while to heat up in the pan first
0:09:37 > 0:09:39before it was absorbed.
0:09:39 > 0:09:41- Still, it smells nice.- Good!
0:09:41 > 0:09:45So you think it might be a little bit more al dente
0:09:45 > 0:09:48- than you would have liked.- Yeah, it will certainly be al dente.
0:09:48 > 0:09:50I would rather it be that way round than sloppy.
0:09:50 > 0:09:54- Than the other way round.- Yes. I'll just make sure I've got my teeth in.
0:09:54 > 0:09:58Cooks, there is just three minutes left.
0:09:58 > 0:10:02Think about plating up because you've only got three minutes to go.
0:10:04 > 0:10:05Time is against me.
0:10:05 > 0:10:08I'm good with the pressure but I'm still panicking a little bit.
0:10:10 > 0:10:11Andre might be smiling,
0:10:11 > 0:10:13but in the final minutes of the challenge
0:10:13 > 0:10:17he needs to convince Mary Ann he can concentrate under pressure.
0:10:18 > 0:10:23And things are no easier for Gio who is struggling to keep up.
0:10:23 > 0:10:24Going well.
0:10:24 > 0:10:28- Just getting there.- 10 seconds.
0:10:28 > 0:10:30Nine, eight,
0:10:30 > 0:10:33seven, six, five...
0:10:33 > 0:10:35Come on, Gio!
0:10:35 > 0:10:38..Four, three, two, one.
0:10:38 > 0:10:40That's it. Stop cooking.
0:10:40 > 0:10:42Step away from your plates.
0:10:42 > 0:10:43You have done all you can.
0:10:43 > 0:10:47- Now it's the best bit because it's time to taste.- Taste!
0:10:48 > 0:10:51First to be judged is Andre, with his Dish of the Day.
0:10:51 > 0:10:54He's made a Thai green curry with King prawns,
0:10:54 > 0:10:57garnished with cashew nuts, pineapple and coriander,
0:10:57 > 0:10:58served with rice.
0:11:00 > 0:11:02Hi, Andre, come in.
0:11:02 > 0:11:03Lovely.
0:11:03 > 0:11:05How did you find the challenge?
0:11:05 > 0:11:06It was, er, it was interesting.
0:11:06 > 0:11:09I had a couple of challenges and also...
0:11:09 > 0:11:11Obviously, don't take one of the hot chillies.
0:11:11 > 0:11:13No, I'm not going to take the chillies. No way.
0:11:13 > 0:11:15- They are red so I can see them.- Yes.
0:11:19 > 0:11:20Mmm.
0:11:20 > 0:11:22Mmm. That's lovely.
0:11:23 > 0:11:27Mmm. The pineapple, that nice fresh zingy taste.
0:11:27 > 0:11:29- A nice contrast.- Yes. Really good.
0:11:30 > 0:11:32The rice is a bit bland.
0:11:32 > 0:11:34- Yeah. I didn't...- Did you put any salt in it?
0:11:34 > 0:11:37No, I didn't garnish. I should have put some salt in the water.
0:11:37 > 0:11:41- I know. Hmm.- Well, it's a shame, you didn't salt the rice.
0:11:41 > 0:11:46- I know.- And it's probably a little overcooked, but apart from that,
0:11:46 > 0:11:47actually I rather like that.
0:11:47 > 0:11:50It's got some really lovely flavours.
0:11:50 > 0:11:52There is spice but it's not overpowering,
0:11:52 > 0:11:53it's just really pleasant.
0:11:53 > 0:11:56- Great.- OK, well, thank you very much.- Thank you very much indeed.
0:11:56 > 0:11:58- We'll see you shortly.- Thank you. - Appreciate it.
0:11:58 > 0:12:01When I found out that Mary Ann wasn't too keen on chilli,
0:12:01 > 0:12:04I definitely had to make some minor adjustments in the meal.
0:12:04 > 0:12:08It was a bit of a curveball but I dodged it well enough, I think.
0:12:08 > 0:12:10- That's good.- Mmm.
0:12:10 > 0:12:13Oh, I could eat that all day, that's gorgeous.
0:12:13 > 0:12:15I love the subtleties of flavours.
0:12:15 > 0:12:18He really did get that absolutely bang on.
0:12:18 > 0:12:22It's a great compliment that Mary Ann would appreciate my cooking.
0:12:22 > 0:12:23Any compliment she gives my work,
0:12:23 > 0:12:25I am obviously going to exaggerate
0:12:25 > 0:12:28when I talk about this to people later.
0:12:28 > 0:12:31Next is Paula with her Dish of the Day.
0:12:31 > 0:12:34Sweet potato, chicken and black bean curry,
0:12:34 > 0:12:37topped with coriander and lime and served with a chilli pitta bread.
0:12:40 > 0:12:42- Hi, Paula, come in.- Hi.
0:12:42 > 0:12:44- How are you?- Yes, good, thank you.
0:12:44 > 0:12:45Did you enjoy that?
0:12:45 > 0:12:46Well, yes, I did actually.
0:12:46 > 0:12:48The time flew by, absolutely flew by.
0:12:48 > 0:12:50It's scary. I know.
0:12:50 > 0:12:52Yeah.
0:13:00 > 0:13:03- Sort of something and nothing, isn't it?- Sweet potato?- Sorry.
0:13:03 > 0:13:05Oh, I love it.
0:13:05 > 0:13:08- Not my bag.- Chicken's lovely, it's really soft and tender.
0:13:08 > 0:13:09Thank you.
0:13:14 > 0:13:16For me, the chicken is a touch on the dry side.
0:13:16 > 0:13:19- OK.- A bit under seasoned.
0:13:19 > 0:13:20- OK.- For me.
0:13:20 > 0:13:22- Yeah.- OK, well, well done.
0:13:22 > 0:13:25- Thank you very much. - We will see you shortly.
0:13:25 > 0:13:27- All right, lovely. - Well done, Paula. Thank you.
0:13:27 > 0:13:28Thank you very much. Bye.
0:13:28 > 0:13:31She hates sweet potato, she hates black beans,
0:13:31 > 0:13:33so it wasn't a great start.
0:13:33 > 0:13:35I felt it lacked seasoning.
0:13:36 > 0:13:39She has not convinced me about sweet potato.
0:13:39 > 0:13:41If I ordered that, I'd be well impressed.
0:13:41 > 0:13:42- Very nice.- Oh, thank you.
0:13:42 > 0:13:47It was a bit stressful, especially cooking for a Michelin-starred chef.
0:13:47 > 0:13:48That doesn't happen every day.
0:13:48 > 0:13:50I am a little bit glad it's over, though.
0:13:52 > 0:13:55And finally it's Gio's turn to face the taste test,
0:13:55 > 0:13:57with his Dish of the Day.
0:13:57 > 0:14:02An artichoke and rosemary risotto finished with pecorino cheese.
0:14:05 > 0:14:06Hi, there.
0:14:07 > 0:14:10Lovely, how did you find the challenge?
0:14:10 > 0:14:12The pressure was a bit too much to deal with, I think.
0:14:12 > 0:14:14OK, well, let's tuck in.
0:14:14 > 0:14:16Let's dig in.
0:14:23 > 0:14:24In terms of the rice, you are right,
0:14:24 > 0:14:26you didn't give it quite long enough.
0:14:26 > 0:14:29- OK.- I would have liked it to have been a bit wetter as well.
0:14:29 > 0:14:31- Right.- The lovely flavour of rosemary,
0:14:31 > 0:14:34you get that, it's really delicious.
0:14:34 > 0:14:36The artichoke is nice too.
0:14:36 > 0:14:38- And cooked lovely. - One of my favourite veg.
0:14:42 > 0:14:45Yeah, could have done with another five minutes, I think, don't you?
0:14:45 > 0:14:46Right. Yeah, definitely.
0:14:46 > 0:14:48But otherwise I think it's a very good effort.
0:14:48 > 0:14:50- OK.- All right, well, well done.
0:14:50 > 0:14:53- Thank you.- If you'd like to go back to the waiting room,
0:14:53 > 0:14:56- we will see you very shortly, thank you.- Thank you very much, cheers.
0:14:56 > 0:14:58I think it went quite well, actually, yeah.
0:14:58 > 0:15:01I was fairly happy with the comments, I think they were fair.
0:15:01 > 0:15:04The rice could have done with a little bit of extra cooking time.
0:15:04 > 0:15:06The trouble is, of course, he ran out of time.
0:15:06 > 0:15:09- Yes.- The rice wasn't cooked through.
0:15:09 > 0:15:12You've got that wonderful flavour of the rosemary,
0:15:12 > 0:15:14the artichokes were nicely cooked, but it,
0:15:14 > 0:15:15I don't know, it just lacked...
0:15:15 > 0:15:18- It was lacking something. - It lacked something.- Yes.
0:15:18 > 0:15:21It's a little bit al dente, which is just gorgeous.
0:15:21 > 0:15:25The good thing is they have got another challenge, your skills test,
0:15:25 > 0:15:27so you don't have to make your mind up yet.
0:15:27 > 0:15:29I mean, you might have made your mind up
0:15:29 > 0:15:32with who you super like and who you don't.
0:15:32 > 0:15:34I, no, it's all to play for at the moment.
0:15:34 > 0:15:37That's good, because we've got another challenge now.
0:15:37 > 0:15:40- The challenge is going to be interesting.- OK.
0:15:41 > 0:15:45Mary Ann can choose only one of these three home cooks
0:15:45 > 0:15:47as her partner for Friday's final.
0:15:47 > 0:15:50And she has just one more round to see everyone in action.
0:15:52 > 0:15:54Before Mary Ann decides who is going to go home first,
0:15:54 > 0:15:56she has set you a skills test.
0:15:56 > 0:15:59We are going to do a sauce Maltese.
0:16:00 > 0:16:04Which is basically a hollandaise sauce
0:16:04 > 0:16:07but it's made with blood orange.
0:16:07 > 0:16:11- Oh.- Nice!- This is something I would normally serve with asparagus
0:16:11 > 0:16:15or perhaps tenderstem broccoli, which I think is a lovely,
0:16:15 > 0:16:16can be a lovely starter.
0:16:16 > 0:16:18- Yes.- Yes.- Well, off I go.
0:16:18 > 0:16:22You want 250g of butter...
0:16:24 > 0:16:25..which you want to melt.
0:16:27 > 0:16:29This really doesn't take very long.
0:16:30 > 0:16:33You want to snap your... If you're using asparagus,
0:16:33 > 0:16:35- you want to go until it snaps. - So it snaps at the...
0:16:35 > 0:16:38It snaps at the point where it's going to be reasonably tender.
0:16:38 > 0:16:39It's like a natural snap?
0:16:39 > 0:16:40Yeah, that's right.
0:16:43 > 0:16:45Four egg yolks.
0:16:45 > 0:16:46Right.
0:16:47 > 0:16:51Four egg yolk.
0:16:51 > 0:16:52There is your four egg yolks.
0:16:52 > 0:16:54- OK.- Juice of a lemon.
0:16:56 > 0:16:58That gives it its sharpness.
0:17:02 > 0:17:04Right, just pop the asparagus in.
0:17:07 > 0:17:08Salt that.
0:17:08 > 0:17:10Now, you can see now...
0:17:10 > 0:17:13- I can.- You've got your milk solids at the bottom.
0:17:13 > 0:17:15Decant your butter.
0:17:18 > 0:17:21OK. Right, we now want...
0:17:23 > 0:17:26Why is it a blood orange? Why'd you have to use a blood orange?
0:17:26 > 0:17:28You don't have to use blood orange.
0:17:28 > 0:17:30- OK.- But it just gives it better colour.
0:17:30 > 0:17:32Oh, OK.
0:17:35 > 0:17:37- That's lovely.- Look at that.
0:17:37 > 0:17:39I think they're gorgeous, don't you?
0:17:39 > 0:17:41It's like something out of a horror film.
0:17:41 > 0:17:42- This is what gives it its colour. - Right.
0:17:42 > 0:17:44Then you want a little bit of seasoning.
0:17:52 > 0:17:53Then just pour your hot butter in.
0:17:53 > 0:17:56Slowly. Just as you would for mayonnaise.
0:18:02 > 0:18:05- Lovely colour.- Isn't that great? - It's stunning.
0:18:05 > 0:18:06And it smells amazing.
0:18:06 > 0:18:07That smells gorgeous.
0:18:11 > 0:18:13And then you just simply...
0:18:17 > 0:18:19- Gorgeous.- Oh, yum.
0:18:20 > 0:18:22Those colours are fantastic.
0:18:22 > 0:18:23And that's it.
0:18:25 > 0:18:26Right, guys, have a taste.
0:18:26 > 0:18:28Thanks.
0:18:30 > 0:18:32Mmm. Amazing.
0:18:32 > 0:18:35- Gorgeous.- You really get the creaminess of the butter here
0:18:35 > 0:18:36- as well.- OK.
0:18:36 > 0:18:40I can tell it's been done by a very good chef, I think.
0:18:40 > 0:18:42Right, guys, well, it's your turn now.
0:18:42 > 0:18:44So if you'd like to make your way back to your stations
0:18:44 > 0:18:46- and we'll begin.- OK.- Thank you.
0:18:49 > 0:18:54So our cooks have just 15 minutes to complete Mary Ann's skills challenge
0:18:54 > 0:18:56and produce the perfect sauce Maltese.
0:18:59 > 0:19:02Trying to remember everything that she said and not burning the butter.
0:19:02 > 0:19:04Quietly confident with this one.
0:19:04 > 0:19:07I've been shown how to do it so it should be all right.
0:19:10 > 0:19:14- Very quiet, Paula.- Concentrating on not getting any of this egg yolk...
0:19:14 > 0:19:17- Egg white.- You're on the egg yolk already, my goodness.
0:19:19 > 0:19:22The cooks need to work fast to complete this dish on time
0:19:22 > 0:19:23and to Mary Ann's high standards.
0:19:24 > 0:19:27Nice, tasty bit of salt.
0:19:27 > 0:19:30But once again, Andre is getting easily distracted.
0:19:30 > 0:19:32Oopsie, I've lost the yolk.
0:19:35 > 0:19:38- How are you coping? - I broke two of the yolks,
0:19:38 > 0:19:42I'm not sure that's going to affect the taste of it, hopefully not.
0:19:42 > 0:19:45I'm trying to remember everything you showed us what to do,
0:19:45 > 0:19:47trying to get a little bit of this lemon juice in.
0:19:47 > 0:19:51And now, so, I definitely have just got about four pips in there.
0:19:51 > 0:19:53Oh, no! OK, we'll let you concentrate.
0:19:53 > 0:19:54Thank you so much.
0:19:58 > 0:20:00Are you OK, Paula?
0:20:00 > 0:20:03I think so. I've whizzed up the eggs and the lemon juice
0:20:03 > 0:20:04- and the orange zest.- Yes.
0:20:04 > 0:20:07So now I'm melting the butter and I'm going to separate it.
0:20:07 > 0:20:08- That's fine.- So...
0:20:08 > 0:20:10- What?- I just pour it in here, yeah?
0:20:10 > 0:20:12- Yeah.- Does it make you more nervous
0:20:12 > 0:20:15- when we're standing over you watching?- Yeah.- Oh, sorry, Paula.
0:20:15 > 0:20:17- No, don't worry. - I'll leave you to it.
0:20:17 > 0:20:19Thank you.
0:20:25 > 0:20:27How are we getting on, Gio?
0:20:27 > 0:20:30Yeah, all right, I've got the asparagus on the boil here.
0:20:30 > 0:20:31I've got my egg yolks in there.
0:20:31 > 0:20:33Just about to start blending this.
0:20:33 > 0:20:35I need to separate the butter though, so...
0:20:35 > 0:20:37And you've done your rind?
0:20:37 > 0:20:39Yes, I put the rind and the blood orange in.
0:20:39 > 0:20:41Good. So you're in control?
0:20:41 > 0:20:43- You feel good?- I think so, yeah.
0:20:43 > 0:20:44Good.
0:20:46 > 0:20:49Cooks, you are halfway through.
0:20:49 > 0:20:51Halfway through, guys.
0:20:53 > 0:20:54They all seem to be doing OK.
0:20:54 > 0:20:56They all seem to have taken it on board.
0:20:57 > 0:21:00Seasoning with this really is very important
0:21:00 > 0:21:01because it can be very bland.
0:21:01 > 0:21:03OK. What about if the asparagus is overcooked,
0:21:03 > 0:21:05will you take that into consideration
0:21:05 > 0:21:07- or is it all about the sauce? - No, it's all about the sauce.- OK.
0:21:07 > 0:21:10- I don't think they've got long left. - Right.- And we'll get to taste.
0:21:10 > 0:21:12- Exactly.- Brilliant.
0:21:12 > 0:21:13All right.
0:21:13 > 0:21:16Cooks, you've got just three minutes left.
0:21:16 > 0:21:17Three minutes to go, guys.
0:21:18 > 0:21:22Whilst Mary Ann is looking for a partner with passion for food,
0:21:22 > 0:21:24she also needs to know they can achieve the perfect balance
0:21:24 > 0:21:27of sweet and savoury in their sauce Maltese.
0:21:27 > 0:21:29It tastes a bit sour.
0:21:29 > 0:21:31I think I put too much juice in.
0:21:31 > 0:21:35I think that's... I think that's nice.
0:21:35 > 0:21:37But then I'm not a Michelin-starred chef!
0:21:46 > 0:21:48No idea!
0:21:49 > 0:21:52The final stages of this challenge are crucial.
0:21:52 > 0:21:55And a mistake with the seasoning could cost our home cooks
0:21:55 > 0:21:57a place in the final round.
0:21:57 > 0:21:59- Did you season?- Yes, I did.
0:21:59 > 0:22:02Phew! Oh, I thought I hadn't then, but I have.
0:22:02 > 0:22:03Yes, I did.
0:22:05 > 0:22:07First to the finish line is Paula.
0:22:09 > 0:22:11Whilst Andre and Gio use every last second
0:22:11 > 0:22:13to perfect their presentation.
0:22:15 > 0:22:18Right, that's it, cooks, time is up.
0:22:18 > 0:22:19Step away from your plates.
0:22:19 > 0:22:21You've done all you can.
0:22:23 > 0:22:25It's the moment of truth.
0:22:25 > 0:22:28One of our home cooks will be leaving the competition
0:22:28 > 0:22:29at the end of this challenge,
0:22:29 > 0:22:31and keeping their performance from round one in mind,
0:22:31 > 0:22:35Mary Ann will be judging their sauces to firm up her decision.
0:22:37 > 0:22:38- Let's have a taste.- Yes.
0:22:38 > 0:22:40- Absolutely.- We'll start with Gio.
0:22:48 > 0:22:50- OK?- Yes.
0:23:02 > 0:23:04- OK?- Fine.
0:23:22 > 0:23:25Mmm. They are all good.
0:23:25 > 0:23:27- Oh!- Wow.
0:23:27 > 0:23:28That's a big relief.
0:23:30 > 0:23:33They have all got roughly the right consistency.
0:23:34 > 0:23:38I think we might have a small issue with seasoning,
0:23:38 > 0:23:42but... Actually, no, you've made a jolly good job of it.
0:23:42 > 0:23:44- Well done.- All three of you.- Wow. - Thank you.
0:23:44 > 0:23:48- That's awesome.- Very well done. - Thank you very much.- Thank you.
0:23:48 > 0:23:50The home cooks have done all they can,
0:23:50 > 0:23:53so Mary Ann has a decision to make.
0:23:53 > 0:23:55They all did a really good job.
0:23:55 > 0:23:57- Yes, they did.- So it's hard for you.
0:23:57 > 0:24:00It's extremely hard for me.
0:24:00 > 0:24:02Mary Ann made it seem so easy,
0:24:02 > 0:24:06but, hey, it came together and I was quite proud of it, the end product.
0:24:06 > 0:24:10I forgot to put salt in the asparagus water,
0:24:10 > 0:24:12but hopefully I'd put enough in the sauce
0:24:12 > 0:24:15to make up for that and she may have not noticed.
0:24:16 > 0:24:18When I saw all the ingredients I was a bit thrown, yeah.
0:24:18 > 0:24:21I've never really cooked a sauce like that before.
0:24:21 > 0:24:24Yeah, not perfect, but I was relatively happy with it.
0:24:24 > 0:24:26Did anyone get it spot on?
0:24:28 > 0:24:29Paula got it spot on.
0:24:29 > 0:24:32- Oh, OK. - Absolutely bang on the button.
0:24:32 > 0:24:34Now, what about the two boys?
0:24:34 > 0:24:38I'm having a real struggle, making my mind up.
0:24:38 > 0:24:41- Oh, it's horrible! - I hate doing this.- It's horrible.
0:24:41 > 0:24:44All right, I'll leave you for a minute.
0:24:44 > 0:24:47Mary Ann must pick the perfect partner for the Friday final
0:24:47 > 0:24:50and can only take two cooks through to the next round.
0:24:51 > 0:24:54Sadly, one of you does have to leave the competition now
0:24:54 > 0:24:57and Mary Ann has made her mind up.
0:24:57 > 0:24:58You all did a very good job.
0:24:58 > 0:25:01However, unfortunately, I do have to let somebody go.
0:25:06 > 0:25:08I'm sorry, but it's Gio.
0:25:08 > 0:25:10- Oh! Gio!- I am sorry.
0:25:10 > 0:25:14Gutted to be going home, to be honest, yeah.
0:25:14 > 0:25:17But really strong competition, so, you know, I can't feel too bad.
0:25:18 > 0:25:20Oh!
0:25:23 > 0:25:25So, just two home cooks remain.
0:25:25 > 0:25:26Youth pastor Andre...
0:25:26 > 0:25:28Through to the next round, yeah, it's great.
0:25:28 > 0:25:32Obviously, gutted to lose Gio but one's got to go.
0:25:32 > 0:25:34..and holistic therapist Paula.
0:25:34 > 0:25:36Really good, I'm really pleased.
0:25:36 > 0:25:39Whatever happens, it's just going to be great fun.
0:25:39 > 0:25:42Now it's time for our third and final challenge.
0:25:42 > 0:25:45Now, our cooks have been given all the ingredients
0:25:45 > 0:25:46to one of Mary Ann's dishes.
0:25:46 > 0:25:49They will have one hour to identify all the ingredients
0:25:49 > 0:25:51and to create a dish of their own.
0:25:53 > 0:25:56Mary Ann has chosen white crab meat and eggs,
0:25:56 > 0:25:59red chilli, garlic, lemon,
0:25:59 > 0:26:03flat leaf parsley, plain flour,
0:26:03 > 0:26:04olive oil and white wine.
0:26:05 > 0:26:07Easy enough for a Michelin-starred chef,
0:26:07 > 0:26:10but what will our home cooks think?
0:26:11 > 0:26:13So it's the last chance for our cooks
0:26:13 > 0:26:14to really impress you, Mary Ann.
0:26:14 > 0:26:16Any last tips?
0:26:16 > 0:26:18Yeah, basically keep calm,
0:26:18 > 0:26:21have a good look at what your ingredients are,
0:26:21 > 0:26:23make your mind up and then go with it.
0:26:23 > 0:26:25- Yes.- Right.- OK.
0:26:25 > 0:26:27- Good luck, guys.- So, good luck. - Thank you.
0:26:27 > 0:26:29You have one hour, reveal your ingredients,
0:26:29 > 0:26:30because your time starts now.
0:26:30 > 0:26:32- Thank you.- Thank you very much.
0:26:33 > 0:26:36- OK.- Well.
0:26:37 > 0:26:40OK. I assume that's crab.
0:26:41 > 0:26:44I literally do not know where to start.
0:26:45 > 0:26:46How are you feeling, Paula?
0:26:46 > 0:26:49Er, I don't know, make some kind of a cake or something...
0:26:49 > 0:26:51Yeah, I think, I think that's what I'm thinking.
0:26:53 > 0:26:54You've gone very quiet.
0:26:56 > 0:26:58Unusually quiet, Andre.
0:26:58 > 0:27:01The, the, the cogs are ticking.
0:27:01 > 0:27:03So I'm thinking
0:27:03 > 0:27:05having a bit of a batter for that,
0:27:05 > 0:27:08but I don't know how it would stick together
0:27:08 > 0:27:10or whether I'd deep-fry that
0:27:10 > 0:27:12or fry it in something.
0:27:12 > 0:27:14These are the questions going through my mind.
0:27:14 > 0:27:16It's tough, isn't it?
0:27:16 > 0:27:18- Yeah, very tough. - Keep those cogs churning.
0:27:18 > 0:27:21Yeah, yeah. What would you do with these ingredients?
0:27:21 > 0:27:23I am not...!
0:27:23 > 0:27:26Well, we'll let you keep thinking.
0:27:26 > 0:27:28Thank you very much. I appreciate that, you guys.
0:27:28 > 0:27:30- Thank you.- Good luck.
0:27:30 > 0:27:32All right.
0:27:33 > 0:27:36- Hi.- Hi.
0:27:36 > 0:27:37So you've made a start.
0:27:37 > 0:27:40Yeah, I'm thinking along the lines of a crab cake.
0:27:40 > 0:27:44- Yes.- I'm going to make some kind of sauce to go with it.
0:27:44 > 0:27:46- Yeah.- Not quite sure how to do that.
0:27:46 > 0:27:48- That sounds good.- I'll give it a go. - You've got a plan.
0:27:48 > 0:27:50- That's really good. - Yeah, I've got a plan.
0:27:50 > 0:27:52Come on, Paula, relax.
0:27:52 > 0:27:54Yes. OK.
0:27:54 > 0:27:56Go with your gut and get on with it.
0:27:56 > 0:27:58- OK.- All right?- Yes.
0:27:58 > 0:28:00- Thank you, very much. - Good luck, Paula.
0:28:00 > 0:28:01Thank you.
0:28:03 > 0:28:06I don't know whether I should put an egg in it but I have done.
0:28:08 > 0:28:09With no time to waste,
0:28:09 > 0:28:11our cooks get straight to work on their crab cakes.
0:28:15 > 0:28:18I've never made anything like this before, I've never...
0:28:18 > 0:28:20I've never cooked crab before.
0:28:20 > 0:28:22I'm glad it's out of its shell.
0:28:22 > 0:28:24Because I wouldn't have known how to do that, but, yeah,
0:28:24 > 0:28:26I'm going to give it a go.
0:28:28 > 0:28:30So while Paula is eager to win over Mary Ann with a dish
0:28:30 > 0:28:31she's never made before,
0:28:31 > 0:28:34she's not the only one who's struggling with the ingredients.
0:28:36 > 0:28:37I've never made crab cakes.
0:28:37 > 0:28:39This is a wing and a bit of a prayer.
0:28:41 > 0:28:43They've both gone for crab cakes.
0:28:43 > 0:28:44- Yeah.- Which I find a little odd.
0:28:44 > 0:28:45Yeah. I mean, it is,
0:28:45 > 0:28:49it's a horrible moment when the ingredients are revealed
0:28:49 > 0:28:52- and there's not a lot there.- Mmm.
0:28:53 > 0:28:57From your set of ingredients, can they physically make crab cakes?
0:28:57 > 0:28:58Sort of.
0:28:59 > 0:29:02I'm just trying to get it the right consistency.
0:29:02 > 0:29:03I'm not sure how it's going.
0:29:05 > 0:29:08My things aren't sticking together.
0:29:08 > 0:29:10I'm wondering if I just do this.
0:29:10 > 0:29:12Having never made crab cakes before,
0:29:12 > 0:29:15Andre's dish is going to require a spot of experimentation.
0:29:15 > 0:29:17I'll do this.
0:29:17 > 0:29:19This is home cooking at its finest.
0:29:21 > 0:29:23I've got a big mess on my hands.
0:29:24 > 0:29:27That is a mess. I'm going to have to give up on that one.
0:29:28 > 0:29:30I'm panicking, man.
0:29:30 > 0:29:34Cooks, you are halfway through, so half an hour to go.
0:29:35 > 0:29:37Andre, what's going on?
0:29:37 > 0:29:40Something is going on. I'm not sure.
0:29:40 > 0:29:41I've done my best to do,
0:29:41 > 0:29:45I've never ever tried to kind of make something coagulate
0:29:45 > 0:29:49- or glue together.- Yeah.- I've made a horrible mess with the rest of it.
0:29:49 > 0:29:50What have you used for the glue?
0:29:50 > 0:29:53I've used, I used both the whites and the yolk.
0:29:53 > 0:29:55- Yeah.- I don't know if that was a bad call
0:29:55 > 0:29:57or whether I should have just used the whites.
0:29:57 > 0:30:00Yeah, I mean, no, I mean, whole egg is fine.
0:30:00 > 0:30:01Fine, yeah. All right.
0:30:01 > 0:30:04I think that will cook and I think it will taste great.
0:30:04 > 0:30:05I think that will probably work.
0:30:05 > 0:30:07Yeah. Yes.
0:30:07 > 0:30:09- Keep going.- Thank you very much.
0:30:11 > 0:30:14Mary Ann is looking for a cook who can use their initiative.
0:30:14 > 0:30:15It might be a crab omelette!
0:30:17 > 0:30:20But with so few ingredients to experiment with,
0:30:20 > 0:30:22Paula is struggling with her sauce.
0:30:22 > 0:30:25I just want, like, a white wine sauce.
0:30:26 > 0:30:30I'm not, again, not sure how to do this, really.
0:30:30 > 0:30:33Hi, and how are you doing?
0:30:33 > 0:30:35I don't know how to do a sauce.
0:30:35 > 0:30:38Did you reduce your wine down before you put your egg yolk and stuff in?
0:30:38 > 0:30:40No! Didn't know you had to do that.
0:30:40 > 0:30:42You have to get the alcohol off.
0:30:42 > 0:30:44Right! That's probably why it doesn't taste very nice.
0:30:44 > 0:30:46But I've done it now, unless I start again.
0:30:46 > 0:30:49- I've got time, haven't I?- Yeah, you can do it again, can't you?
0:30:49 > 0:30:51- You've got loads of time.- You've got eggs, you've got everything,
0:30:51 > 0:30:53- do it again.- I'll do it again. - Do it.
0:30:53 > 0:30:56I'm going to chuck that, it's disgusting. Throw it away.
0:31:00 > 0:31:02And while Paula has another go...
0:31:02 > 0:31:04I've got to think how I'm going to make this sauce.
0:31:04 > 0:31:08..Andre is not having much success with his liquid ingredients.
0:31:09 > 0:31:11That's just become a big, frothy...
0:31:12 > 0:31:14..mess.
0:31:16 > 0:31:18That doesn't taste great.
0:31:18 > 0:31:20Andre, Andre, Andre.
0:31:20 > 0:31:21- Sheree.- What are you doing?
0:31:21 > 0:31:24You're making a foam to lay on the top?
0:31:24 > 0:31:26There's nothing quite like fishcakes and foam.
0:31:26 > 0:31:29And.... Not a clue.
0:31:29 > 0:31:32Come on, think, think, think.
0:31:32 > 0:31:34That's not worked, so let's scrap it.
0:31:34 > 0:31:37- I'm going to scrap it.- Come on.
0:31:37 > 0:31:41Ditching the foam, Andre turns his attention to a more solid approach.
0:31:41 > 0:31:43It's falling apart.
0:31:43 > 0:31:46What he needs now is a miracle,
0:31:46 > 0:31:49which arrives in the shape of water and a blender.
0:31:52 > 0:31:55Hopefully have enough time because I need to start frying these.
0:31:55 > 0:31:58- OK.- Frying this really quickly, though.
0:31:58 > 0:32:00Cooks, you have just 10 minutes left.
0:32:00 > 0:32:0210 minutes to go.
0:32:04 > 0:32:06How are you doing?
0:32:06 > 0:32:07It's looking OK, actually.
0:32:07 > 0:32:09- Is it? OK.- Yes.
0:32:09 > 0:32:11Well, it's better than the last time.
0:32:14 > 0:32:16It stuck together.
0:32:16 > 0:32:18It has stuck together, guys.
0:32:18 > 0:32:20I'm just hoping it's cooked on the inside.
0:32:22 > 0:32:25I think we're both flummoxed on the sauce, to be quite honest with you.
0:32:25 > 0:32:27So, we'll have to see what happens.
0:32:27 > 0:32:30How they turn out!
0:32:31 > 0:32:32Thank you!
0:32:32 > 0:32:34Brilliant.
0:32:34 > 0:32:37Just don't know what to do with that.
0:32:37 > 0:32:39Cooks, you only have one minute left.
0:32:39 > 0:32:41Just one minute to go.
0:32:46 > 0:32:49And with two dishes so similar,
0:32:49 > 0:32:51it will all come down to taste and presentation.
0:32:53 > 0:32:54Going to try and do that again.
0:32:54 > 0:32:57Do we have another plate? Do we have any other plates?
0:33:03 > 0:33:0510 seconds.
0:33:12 > 0:33:15That's it. Stop cooking, step away from your plates.
0:33:18 > 0:33:21First into the tasting room, it's Andre,
0:33:21 > 0:33:25with his garlic and chilli crab cake and a white wine sauce.
0:33:30 > 0:33:33- How was that?- That was a challenge!
0:33:34 > 0:33:36So, the fact that it stuck together,
0:33:36 > 0:33:40the fact that it came with a sauce at the end, I'm very, very proud.
0:33:40 > 0:33:41- Good.- Good.- Good.
0:33:41 > 0:33:43- Right, come on. Let's taste. - OK, let's go.
0:33:57 > 0:34:00I take it you used flour to bind the crab meat.
0:34:00 > 0:34:02Yeah. Is that what you...?
0:34:02 > 0:34:04No.
0:34:04 > 0:34:07Because in fact, in the middle it's not, the flour isn't cooked out.
0:34:07 > 0:34:09All right.
0:34:09 > 0:34:12It's well seasoned.
0:34:12 > 0:34:13The sauce is interesting.
0:34:13 > 0:34:16- Yeah.- And I think probably at this stage,
0:34:16 > 0:34:18that's all I can say about it.
0:34:18 > 0:34:20- I appreciate... - It's a very good effort, Andre.
0:34:20 > 0:34:23- Yes.- You know, suddenly you're presented with stuff
0:34:23 > 0:34:26- and you think, "Aargh." - Yes. Difficult.
0:34:26 > 0:34:30I like the crab cake, I think it's really nice, really tasty.
0:34:30 > 0:34:32I love garlicky, chilli flavours.
0:34:32 > 0:34:33- Yeah.- So, a good effort.
0:34:33 > 0:34:35Thank you so much, appreciate that.
0:34:35 > 0:34:37You go back to the waiting room and we'll see you shortly.
0:34:37 > 0:34:39- Thank you.- Thank you.
0:34:39 > 0:34:41How did you get on?
0:34:41 > 0:34:43It was interesting.
0:34:43 > 0:34:47Definitely knocked my confidence when that first fishcake flopped,
0:34:47 > 0:34:50but, yeah, I did well to turn it round, for sure.
0:34:50 > 0:34:52I don't know where he was going with that sauce.
0:34:52 > 0:34:54- It was...- Oh, and at one point,
0:34:54 > 0:34:56right to the last minute, he didn't even have a sauce.
0:34:56 > 0:34:58It wasn't a success, I'd rather he hadn't bothered.
0:34:59 > 0:35:02I think it would be a huge surprise if Mary Ann picks me
0:35:02 > 0:35:04off the back of that challenge.
0:35:08 > 0:35:10Finally, it's Paula's turn to be judged.
0:35:10 > 0:35:13She's also made crab cakes and is serving them
0:35:13 > 0:35:15with a white wine and parsley sauce.
0:35:16 > 0:35:18Hi, how are you doing?
0:35:18 > 0:35:19Good, how are you doing?
0:35:19 > 0:35:21All right, I think. I'm glad that's over.
0:35:23 > 0:35:26- So we're going to have a little taste now.- Yes, we are!
0:35:26 > 0:35:27- OK.- Dah-dah-dah!
0:35:36 > 0:35:40Tastes like you used some flour to bind the crab.
0:35:43 > 0:35:45Sauce is a very good effort.
0:35:45 > 0:35:46I like your crab cakes.
0:35:46 > 0:35:51As I said, it's this raw flour through the middle which is...
0:35:51 > 0:35:53Yeah, not cooked. Makes it a bit gluey.
0:35:53 > 0:35:54- Difficult, yes.- OK.- I'm afraid.
0:35:54 > 0:35:56Yes, thank you. Thank you very much.
0:35:56 > 0:35:57- Well done.- Thank you.
0:35:57 > 0:36:00If you would like to go back to the waiting room for the last time...
0:36:00 > 0:36:02- I will.- ..and we'll see you shortly. - Thanks very much.
0:36:02 > 0:36:04- Well done.- Bye.
0:36:04 > 0:36:05- Well...- Went well?
0:36:05 > 0:36:06All right, I think.
0:36:06 > 0:36:09I can't tell you how pleased I was that I got something on the plate
0:36:09 > 0:36:12because honestly, initially, it was just like,
0:36:12 > 0:36:13"What am I going to do with this?"
0:36:13 > 0:36:16The crab cakes looked great on the plate.
0:36:16 > 0:36:17Yes, they did.
0:36:17 > 0:36:20- They are a bit gluey with the flour. - You had to bind it somehow.
0:36:20 > 0:36:23Unfortunately, she has mixed too much flour.
0:36:23 > 0:36:25Way too much.
0:36:25 > 0:36:28We both had disasters and we corrected them, sort of.
0:36:28 > 0:36:31At the end of the day, I've got to work out who I think
0:36:31 > 0:36:35- we'll go through with.- So it's kind of like neck and neck.
0:36:35 > 0:36:37I mean, this one is a toughie.
0:36:37 > 0:36:38So you've got a bit of time to think about it,
0:36:38 > 0:36:40so come on, let's go and see what you would make
0:36:40 > 0:36:43of those ingredients because I'm dying to see it too.
0:36:45 > 0:36:46So, guys, this is the best bit,
0:36:46 > 0:36:50because this is where you get to sit down, put your feet up
0:36:50 > 0:36:51and watch what Mary Ann does.
0:36:51 > 0:36:56Very simple. Tagliatelle or linguine or spaghetti.
0:36:56 > 0:36:58- Oh, wow.- With chilli crab.
0:36:58 > 0:37:00Oh, how simple. Very simple.
0:37:00 > 0:37:01I mean, more than anything else,
0:37:01 > 0:37:04it's a masterclass on how to make pasta quickly and easily.
0:37:04 > 0:37:05- Oh, wow.- Great. - And easily!
0:37:05 > 0:37:07I really would love to see that.
0:37:07 > 0:37:08So you've not made pasta before?
0:37:08 > 0:37:10- Never.- At all?- No, no.- Never tried?
0:37:10 > 0:37:12- No, never.- Let's go.
0:37:13 > 0:37:17Right, you've got 275g of 00 flour.
0:37:17 > 0:37:20- Right.- Just whack that in there.
0:37:20 > 0:37:22Two whole eggs.
0:37:29 > 0:37:32And three egg yolks.
0:37:32 > 0:37:35Ah!
0:37:44 > 0:37:47A generous pinch of salt.
0:37:47 > 0:37:49You want a drop of oil.
0:37:51 > 0:37:52Probably about that much.
0:37:59 > 0:38:01There you are, that's it.
0:38:03 > 0:38:05There we go.
0:38:05 > 0:38:06Lovely.
0:38:06 > 0:38:08There's your pasta dough.
0:38:08 > 0:38:10- That's incredible! - Wow, that's great.
0:38:10 > 0:38:11It's so easy, isn't it?
0:38:11 > 0:38:15- I know.- That wants to sit for a little while.
0:38:15 > 0:38:19You just need the gluten and stuff just to sort of do their magic.
0:38:19 > 0:38:20OK.
0:38:20 > 0:38:22Right.
0:38:25 > 0:38:27So, who inspired you to start cooking, Mary Ann?
0:38:27 > 0:38:29- My mum.- Was she a great cook?
0:38:29 > 0:38:32Yes, except she couldn't roast a piece of beef to save her life.
0:38:32 > 0:38:34- Oh, couldn't she?- Nope!
0:38:37 > 0:38:40- Wow.- So you've got your garlic and your chilli in there.- Yeah.
0:38:40 > 0:38:43Now I've added the wine and I'm going to reduce that right down.
0:38:43 > 0:38:45- OK.- OK?
0:38:45 > 0:38:46In the meantime...
0:38:46 > 0:38:49See, when you know what you're doing it's a lot easier, isn't it?
0:38:49 > 0:38:50Big style.
0:38:54 > 0:38:55- Perfect.- That's so good, isn't it?
0:38:55 > 0:38:58- Wow!- Oh, wow!
0:39:00 > 0:39:04When it starts to get quite long, cut it into a manageable...
0:39:05 > 0:39:07- OK.- I'll cut this one in half.
0:39:07 > 0:39:08OK.
0:39:10 > 0:39:13Thank you, sweetheart. Right, turn that off.
0:39:13 > 0:39:15Great.
0:39:16 > 0:39:19- Lovely.- Yes.
0:39:19 > 0:39:21- Thank you.- Next.
0:39:23 > 0:39:25Screw it back in.
0:39:25 > 0:39:28Lovely. Right, do the same thing again.
0:39:29 > 0:39:30Thank you.
0:39:33 > 0:39:35Wow!
0:39:35 > 0:39:38- Fab!- Fab.
0:39:38 > 0:39:41- Incredible.- Oh, that's ace, isn't it?
0:39:41 > 0:39:43- Wow.- Fantastic.
0:39:43 > 0:39:45All right.
0:39:47 > 0:39:49- Fabulous. - There we go.
0:39:49 > 0:39:51Really great work, Mary Ann.
0:39:51 > 0:39:52In goes our pasta.
0:39:52 > 0:39:54This pasta, it will take about a minute.
0:39:54 > 0:39:57- OK.- A smidge of salt in this.
0:39:57 > 0:39:59- OK.- The crab meat, it's already cooked.
0:39:59 > 0:40:02- OK.- All you're doing is warming it through.
0:40:02 > 0:40:04- Right.- In the oil.
0:40:04 > 0:40:06- OK.- While that is warming through...
0:40:13 > 0:40:14Wow.
0:40:14 > 0:40:16Wow.
0:40:16 > 0:40:19It looks delicious.
0:40:19 > 0:40:21And just finish with a little bit of chopped parsley.
0:40:21 > 0:40:23That looks amazing.
0:40:23 > 0:40:25- That looks stunning. - There you go, guys, dig in.
0:40:25 > 0:40:27Thank you! This looks delish.
0:40:27 > 0:40:29This is where we eat it all.
0:40:31 > 0:40:32Oh, that is amazing.
0:40:32 > 0:40:34- Is it good?- It's gorgeous.
0:40:35 > 0:40:37Wow. That pasta.
0:40:37 > 0:40:39Well, thank you so much, Mary Ann.
0:40:39 > 0:40:42- Pleasure!- Right, guys, it's the moment of truth.
0:40:42 > 0:40:45- Yes.- We're going to find out now who Mary Ann is going to pick
0:40:45 > 0:40:47to be her partner in the Friday final,
0:40:47 > 0:40:49but before we do, let's have a quick recap
0:40:49 > 0:40:50of what our cooks made earlier.
0:40:52 > 0:40:54In the first round,
0:40:54 > 0:40:56Andre's Thai curry showed off his flair for flavour.
0:40:58 > 0:40:59His asparagus dish in round two
0:40:59 > 0:41:02secured his place in the competition.
0:41:02 > 0:41:06But he tripped up during the final challenge
0:41:06 > 0:41:08with a badly executed sauce.
0:41:08 > 0:41:11I think it will be a huge surprise if Mary Ann picks me.
0:41:11 > 0:41:13If I am picked, it would be great.
0:41:14 > 0:41:17Meanwhile, Paula's sweet potato curry wasn't quite
0:41:17 > 0:41:19to Mary Ann's taste in the first round,
0:41:19 > 0:41:24but she stole the show with her sauce Maltese in round two,
0:41:24 > 0:41:27and pushed herself out of her comfort zone
0:41:27 > 0:41:30with a brave attempt at crab cakes.
0:41:30 > 0:41:34If Mary Ann picked me it would be amazing, it would be great!
0:41:35 > 0:41:37It's been such a great day
0:41:37 > 0:41:40and hopefully you have both enjoyed yourselves.
0:41:40 > 0:41:41- Yes.- Great, thank you.
0:41:41 > 0:41:43Now, I know Mary Ann has really struggled
0:41:43 > 0:41:45with who to pick to be her partner,
0:41:45 > 0:41:48but she has to pick someone and she has.
0:41:48 > 0:41:49She's made her mind up.
0:41:49 > 0:41:52- Great.- So it's over to you, Mary Ann.
0:41:52 > 0:41:56This has been probably the toughest decision I've had to make.
0:41:56 > 0:41:59No, seriously, because there is so much going for both of you.
0:42:01 > 0:42:02The crab cakes...
0:42:02 > 0:42:06Andre probably pipped you at the post on that one,
0:42:06 > 0:42:09and I'm afraid that as a result,
0:42:09 > 0:42:11I'm going to go with Andre.
0:42:11 > 0:42:12I am so sorry, Paula.
0:42:12 > 0:42:14No! No, thank you.
0:42:14 > 0:42:15Unbelievable.
0:42:15 > 0:42:18Overjoyed. Ecstatic. Cannot wait for the final.
0:42:18 > 0:42:20It's going to the best Yes Chef we've ever had.
0:42:20 > 0:42:22You know, I'm a tiny bit disappointed,
0:42:22 > 0:42:24it would have been nice to go through.
0:42:24 > 0:42:26However, I know how to make pasta now!
0:42:26 > 0:42:29So, any tips for your partner for the Friday final, Mary Ann?
0:42:29 > 0:42:31Yes, listen to me!
0:42:31 > 0:42:33And do as you're told.
0:42:33 > 0:42:35- I will do, of course I will. - I mean, that is important.
0:42:35 > 0:42:36Of course I will, chef.
0:42:36 > 0:42:38I've definitely made the right decision,
0:42:38 > 0:42:41but I really don't know what I've let myself in for.
0:42:41 > 0:42:42Friday's going to be fun.
0:42:42 > 0:42:46I look forward to keeping my mouth shut, listening to her,
0:42:46 > 0:42:49being bossed around and saying a whole bunch of Yes Chef.
0:42:51 > 0:42:53Tomorrow on Yes Chef.
0:42:53 > 0:42:57Three more home cooks go all out to impress top chef Matt Gillan.
0:42:57 > 0:43:00One minute left!
0:43:00 > 0:43:03It's the chance for them to work alongside the best in the business.
0:43:03 > 0:43:06It's the calm before the storm, I guess.
0:43:06 > 0:43:09But only one can become their partner in the Friday final.