Mary Ann Gilchrist Yes Chef


Mary Ann Gilchrist

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Four of the best chefs in Britain

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are on the hunt for their perfect partner.

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For the first time ever,

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amateur home cooks will be paired with the best in the business

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for the cooking experience of a lifetime.

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That sauce isn't a sauce, it's solid.

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Each day, a different Michelin-starred chef

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will choose their perfect partner from three talented home cooks.

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Great, I think I put too much juice in.

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Then in the Friday final,

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all four pairs will go head-to-head

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to cook for culinary royalty, Pierre Koffmann.

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What impresses me with food is the end result,

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the taste is the most important.

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The professional chefs' reputations are on the line.

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But will the amateur home cooks live up to expectations?

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This is Yes Chef.

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Hello, and welcome to Yes Chef.

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Let's see who is cooking in the kitchen today.

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First it's Andre Lesur,

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a youth pastor from South Africa now living in Bradford.

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The kind of cook I am is flamboyantly methodical.

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I love to bring my big personality into the kitchen

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and have a whole bunch of fun.

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Paula Constable Wright is next,

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she is a holistic therapist from Macclesfield, Cheshire.

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I'd describe my cooking style as healthy, but quite homely,

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family friendly, really.

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And finally, Gio Maru is a property co-ordinator from Manchester.

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I come from an Italian family, I've grown up around a restaurant.

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Running into the kitchen, watching the chefs flambe the dishes

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has inspired me to become a home cook.

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Well, our cooks are raring to go.

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So let's meet today's chef.

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Mary Ann Gilchrist is head chef at the Carlton Riverside in mid-Wales

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and has had a career spanning four decades.

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I've been doing this job for 40 years.

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Even now I'm still learning.

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With a wealth of experience in the kitchen,

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Mary Ann knows exactly what she wants.

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Preparation is the key.

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Without preparation, you have a disaster on your hands.

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And she's looking for someone to complement her own unique style.

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Presentation is something that I think is important.

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I don't want something mucked up.

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Her no-nonsense approach means today's successful home cooks

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will need to be at their very best.

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Choosing someone to go through to cook for Pierre Koffmann

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is a huge ask.

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Service!

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His reputation is phenomenal.

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If I dare say it, it scares the pants off me.

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Welcome, everyone. Now, Mary Ann,

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you are going to be picking one of our home cooks to be your partner

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in this week's Friday final.

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What are you going to be looking for?

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Tidy, seasonal, if possible,

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and don't overcomplicate things.

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If you overcomplicate stuff, that's when things go wrong.

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-Right.

-Great.

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You've got 45 minutes, and your time starts now.

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So our cooks are off,

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going all out to win over Mary Ann with their signature dish.

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Today, Gio is making an artichoke and rosemary risotto

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using a recipe handed down from his Italian aunt.

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But sticking to his plans under the watchful eye

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of an award-winning chef will be a real challenge.

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I've only ever cooked for friends and family before,

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so I think that with a Michelin starred chef, it's really going to test me.

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Church pastor Andre is unfazed by the competition.

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He's making a Thai green prawn curry, garnished with cashew nuts,

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pineapple and coriander on a bed of rice.

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Getting in the zone here. The more I do it,

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I think the more confident I'm going to get at making this whole meal,

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and it's going to taste superb.

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Over at the green station, Paula is also serving a curry.

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She's hoping her flavour combination of sweet potato,

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chicken and black beans will really make her dish stand out.

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Just roasting sweet potatoes to give them a bit of a crispier edge

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before they actually go in.

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I'm just going to whack those in the oven now. There we go.

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I hope they get cooked a bit.

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-How are we getting on?

-I think we are doing OK.

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Is this something that you cook all the time at home?

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Not all the time.

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I've got three kids and they love different food,

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they love stir-fries, love Thai green curry so...

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Do they like spicy food?

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Love heat. I think the hotter the better.

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-You are from South Africa, I believe?

-Yes, yes, that's right.

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The food is spicy and tasty,

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and so I won't compromise the heat, I like the heat, but usually...

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Not too hot for me!

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Yeah, not too hot, OK, I won't put it too hot.

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We're going to get out of here.

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-Clear off.

-Cheers, bye.

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-Hi, Paula.

-Hi.

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-You OK?

-Yes, how are you?

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Not too bad.

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So I've got two curries.

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-Two curries.

-Yes, yes.

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And sweet potatoes.

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-You don't like sweet potatoes?

-No.

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My son hates them, he used to love them

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and I've cooked so much he hates them now.

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You're a therapist, as well, aren't you?

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-Yep, I am.

-So...

-What sort of therapist?

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I'm a holistic therapist.

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We talk about nutrition, we do balancing,

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we do reiki, we do reflexology.

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As long as you're not asking me to do yoga!

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Well, my sister does yoga, I don't do yoga.

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-My knees don't do yoga.

-Come on, we'll get out of your way.

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-Good luck.

-I better go and check this chicken now.

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Thank you very much.

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Meanwhile, over on the yellow station...

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I've hashed that right up.

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..it seems Gio may have made a mistake

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with one of his main ingredients.

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Didn't cut the artichoke in the right way.

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Didn't take out the middle.

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These little bits here, you don't want that in your dish.

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Gio, you doing well there, my China?

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Yeah, I'm just in the zone.

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It's these artichokes, they take a lot of concentration.

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Yeah.

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-Hi, Gio.

-Hello.

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-How are you?

-I'm very well, thank you.

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I gather you like to forage.

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Yes, like to pick up chestnuts, wild garlic.

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I've not really trusted myself to go for mushrooms yet,

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as that can end quite badly.

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-Ah, yes.

-So, maybe when I become an expert I can do that.

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-Yeah.

-My mother was born and brought up in Italy

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so I grew up eating risotto back in the '50s and '60s,

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but my mother actually used to travel to London once a month

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to get all her ingredients.

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Well, I'm looking forward to this.

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I have got to be honest,

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I'm not the biggest vegetarian in the world, but...

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I love risotto so I'm really looking forward to it.

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-I do too.

-The smells are gorgeous.

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Good luck. We'll get out of your hair.

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-Thank you very much.

-And we'll see you very soon.

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-Thanks, Gio.

-Cheers.

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Add this green curry paste.

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-Oopsy.

-Let's start with Andre.

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-What you think of him?

-He's pretty full-on, isn't he?

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Paula, how are you doing with the pressure?

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I think I'm there-ish.

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I'm not quite sure whether I'm going to be able to cope with him,

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-but there we are.

-What I like about him,

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he's checking that the other contestants are OK.

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-Yes, I know, but...

-It's taking control but, like, focus on your food.

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Yes, it really is, it's focus on your food.

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Just waiting for my prawns to cook a little bit in here.

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I think I'm going to have to crank the heat on this a little bit.

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Now let's move on to Paula.

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Now, she seems in control and she's all into healthy food and stuff.

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What do you think of her curry?

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The sweet potato I'm going to take a lot of convincing.

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Right.

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I hope I'm not doubling up on anything

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and it ends up really weird.

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Now, let's move on to Gio.

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Oh, charming young man.

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-Oh!

-It's his Italian heritage.

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Oh, OK. It's quite a simple thing to make, risotto.

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I'm hoping that it's not going to be too dry.

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I hope there's still a slight bite to the rice.

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-I just wish it was not vegetarian.

-Mmm.

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Even though it's just dashing rice in a pan,

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you're not going to get a good result

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if you don't know how to do it properly.

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Gio's family recipe has certainly given him confidence in the kitchen.

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And it looks like everything is going to plan for Paula.

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I'm just trying to get this coriander stir through

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a bit, a bit smoother.

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But as time ticks on, a previously optimistic Andre...

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Oh, no.

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..is starting to lose his focus.

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I just burnt the cashews.

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To be honest, I completely forgot about them.

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Cooks, you have just 10 minutes left.

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10 minutes to go.

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Right, so you've got your tiger prawns in?

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Tiger prawns are in.

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I've just put in a little baby sweetcorn

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and also just added some peppers so that they...

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I think the word is al dente, not too...

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-Yes.

-..rubbery.

-A little bit of a bite.

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Yes, a little bit of bite left in them.

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So I need to turn down the heat a little bit.

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How long are you going to cook your prawns for?

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They are probably overcooking at the moment and that's my timer going.

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In that case, I'd better leave you in peace.

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Thank you very much.

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Oh, you seem to be...

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well ahead of the game.

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Well, I'm trying not to put too many sweet potatoes in there.

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Please don't, you know, this is just me, don't worry about it.

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-OK.

-Maybe you can convince me.

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-You never know. Hopefully.

-Especially if they're healthy.

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I'm dreadful at healthy eating.

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Well, there you go. I could transform the sweet potato then.

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How are you doing?

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The rice is a little bit further off than I would have liked it to be.

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I think it's because I didn't have the stock hot enough,

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so it wasn't exactly simmering when I was putting it in.

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So it's taken a while to heat up in the pan first

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before it was absorbed.

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-Still, it smells nice.

-Good!

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So you think it might be a little bit more al dente

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-than you would have liked.

-Yeah, it will certainly be al dente.

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I would rather it be that way round than sloppy.

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-Than the other way round.

-Yes. I'll just make sure I've got my teeth in.

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Cooks, there is just three minutes left.

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Think about plating up because you've only got three minutes to go.

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Time is against me.

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I'm good with the pressure but I'm still panicking a little bit.

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Andre might be smiling,

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but in the final minutes of the challenge

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he needs to convince Mary Ann he can concentrate under pressure.

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And things are no easier for Gio who is struggling to keep up.

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Going well.

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-Just getting there.

-10 seconds.

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Nine, eight,

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seven, six, five...

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Come on, Gio!

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..Four, three, two, one.

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That's it. Stop cooking.

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Step away from your plates.

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You have done all you can.

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-Now it's the best bit because it's time to taste.

-Taste!

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First to be judged is Andre, with his Dish of the Day.

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He's made a Thai green curry with King prawns,

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garnished with cashew nuts, pineapple and coriander,

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served with rice.

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Hi, Andre, come in.

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Lovely.

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How did you find the challenge?

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It was, er, it was interesting.

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I had a couple of challenges and also...

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Obviously, don't take one of the hot chillies.

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No, I'm not going to take the chillies. No way.

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-They are red so I can see them.

-Yes.

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Mmm.

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Mmm. That's lovely.

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Mmm. The pineapple, that nice fresh zingy taste.

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-A nice contrast.

-Yes. Really good.

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The rice is a bit bland.

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-Yeah. I didn't...

-Did you put any salt in it?

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No, I didn't garnish. I should have put some salt in the water.

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-I know. Hmm.

-Well, it's a shame, you didn't salt the rice.

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-I know.

-And it's probably a little overcooked, but apart from that,

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actually I rather like that.

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It's got some really lovely flavours.

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There is spice but it's not overpowering,

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it's just really pleasant.

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-Great.

-OK, well, thank you very much.

-Thank you very much indeed.

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-We'll see you shortly.

-Thank you.

-Appreciate it.

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When I found out that Mary Ann wasn't too keen on chilli,

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I definitely had to make some minor adjustments in the meal.

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It was a bit of a curveball but I dodged it well enough, I think.

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-That's good.

-Mmm.

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Oh, I could eat that all day, that's gorgeous.

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I love the subtleties of flavours.

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He really did get that absolutely bang on.

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It's a great compliment that Mary Ann would appreciate my cooking.

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Any compliment she gives my work,

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I am obviously going to exaggerate

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when I talk about this to people later.

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Next is Paula with her Dish of the Day.

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Sweet potato, chicken and black bean curry,

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topped with coriander and lime and served with a chilli pitta bread.

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-Hi, Paula, come in.

-Hi.

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-How are you?

-Yes, good, thank you.

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Did you enjoy that?

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Well, yes, I did actually.

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The time flew by, absolutely flew by.

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It's scary. I know.

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Yeah.

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-Sort of something and nothing, isn't it?

-Sweet potato?

-Sorry.

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Oh, I love it.

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-Not my bag.

-Chicken's lovely, it's really soft and tender.

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Thank you.

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For me, the chicken is a touch on the dry side.

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-OK.

-A bit under seasoned.

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-OK.

-For me.

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-Yeah.

-OK, well, well done.

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-Thank you very much.

-We will see you shortly.

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-All right, lovely.

-Well done, Paula. Thank you.

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Thank you very much. Bye.

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She hates sweet potato, she hates black beans,

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so it wasn't a great start.

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I felt it lacked seasoning.

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She has not convinced me about sweet potato.

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If I ordered that, I'd be well impressed.

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-Very nice.

-Oh, thank you.

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It was a bit stressful, especially cooking for a Michelin-starred chef.

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That doesn't happen every day.

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I am a little bit glad it's over, though.

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And finally it's Gio's turn to face the taste test,

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with his Dish of the Day.

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An artichoke and rosemary risotto finished with pecorino cheese.

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Hi, there.

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Lovely, how did you find the challenge?

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The pressure was a bit too much to deal with, I think.

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OK, well, let's tuck in.

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Let's dig in.

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In terms of the rice, you are right,

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you didn't give it quite long enough.

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-OK.

-I would have liked it to have been a bit wetter as well.

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-Right.

-The lovely flavour of rosemary,

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you get that, it's really delicious.

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The artichoke is nice too.

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-And cooked lovely.

-One of my favourite veg.

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Yeah, could have done with another five minutes, I think, don't you?

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Right. Yeah, definitely.

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But otherwise I think it's a very good effort.

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-OK.

-All right, well, well done.

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-Thank you.

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

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-we will see you very shortly, thank you.

-Thank you very much, cheers.

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I think it went quite well, actually, yeah.

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I was fairly happy with the comments, I think they were fair.

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The rice could have done with a little bit of extra cooking time.

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The trouble is, of course, he ran out of time.

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-Yes.

-The rice wasn't cooked through.

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You've got that wonderful flavour of the rosemary,

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the artichokes were nicely cooked, but it,

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I don't know, it just lacked...

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-It was lacking something.

-It lacked something.

-Yes.

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It's a little bit al dente, which is just gorgeous.

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The good thing is they have got another challenge, your skills test,

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so you don't have to make your mind up yet.

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I mean, you might have made your mind up

0:15:270:15:29

with who you super like and who you don't.

0:15:290:15:32

I, no, it's all to play for at the moment.

0:15:320:15:34

That's good, because we've got another challenge now.

0:15:340:15:37

-The challenge is going to be interesting.

-OK.

0:15:370:15:40

Mary Ann can choose only one of these three home cooks

0:15:410:15:45

as her partner for Friday's final.

0:15:450:15:47

And she has just one more round to see everyone in action.

0:15:470:15:50

Before Mary Ann decides who is going to go home first,

0:15:520:15:54

she has set you a skills test.

0:15:540:15:56

We are going to do a sauce Maltese.

0:15:560:15:59

Which is basically a hollandaise sauce

0:16:000:16:04

but it's made with blood orange.

0:16:040:16:07

-Oh.

-Nice!

-This is something I would normally serve with asparagus

0:16:070:16:11

or perhaps tenderstem broccoli, which I think is a lovely,

0:16:110:16:15

can be a lovely starter.

0:16:150:16:16

-Yes.

-Yes.

-Well, off I go.

0:16:160:16:18

You want 250g of butter...

0:16:180:16:22

..which you want to melt.

0:16:240:16:25

This really doesn't take very long.

0:16:270:16:29

You want to snap your... If you're using asparagus,

0:16:300:16:33

-you want to go until it snaps.

-So it snaps at the...

0:16:330:16:35

It snaps at the point where it's going to be reasonably tender.

0:16:350:16:38

It's like a natural snap?

0:16:380:16:39

Yeah, that's right.

0:16:390:16:40

Four egg yolks.

0:16:430:16:45

Right.

0:16:450:16:46

Four egg yolk.

0:16:470:16:51

There is your four egg yolks.

0:16:510:16:52

-OK.

-Juice of a lemon.

0:16:520:16:54

That gives it its sharpness.

0:16:560:16:58

Right, just pop the asparagus in.

0:17:020:17:04

Salt that.

0:17:070:17:08

Now, you can see now...

0:17:080:17:10

-I can.

-You've got your milk solids at the bottom.

0:17:100:17:13

Decant your butter.

0:17:130:17:15

OK. Right, we now want...

0:17:180:17:21

Why is it a blood orange? Why'd you have to use a blood orange?

0:17:230:17:26

You don't have to use blood orange.

0:17:260:17:28

-OK.

-But it just gives it better colour.

0:17:280:17:30

Oh, OK.

0:17:300:17:32

-That's lovely.

-Look at that.

0:17:350:17:37

I think they're gorgeous, don't you?

0:17:370:17:39

It's like something out of a horror film.

0:17:390:17:41

-This is what gives it its colour.

-Right.

0:17:410:17:42

Then you want a little bit of seasoning.

0:17:420:17:44

Then just pour your hot butter in.

0:17:520:17:53

Slowly. Just as you would for mayonnaise.

0:17:530:17:56

-Lovely colour.

-Isn't that great?

-It's stunning.

0:18:020:18:05

And it smells amazing.

0:18:050:18:06

That smells gorgeous.

0:18:060:18:07

And then you just simply...

0:18:110:18:13

-Gorgeous.

-Oh, yum.

0:18:170:18:19

Those colours are fantastic.

0:18:200:18:22

And that's it.

0:18:220:18:23

Right, guys, have a taste.

0:18:250:18:26

Thanks.

0:18:260:18:28

Mmm. Amazing.

0:18:300:18:32

-Gorgeous.

-You really get the creaminess of the butter here

0:18:320:18:35

-as well.

-OK.

0:18:350:18:36

I can tell it's been done by a very good chef, I think.

0:18:360:18:40

Right, guys, well, it's your turn now.

0:18:400:18:42

So if you'd like to make your way back to your stations

0:18:420:18:44

-and we'll begin.

-OK.

-Thank you.

0:18:440:18:46

So our cooks have just 15 minutes to complete Mary Ann's skills challenge

0:18:490:18:54

and produce the perfect sauce Maltese.

0:18:540:18:56

Trying to remember everything that she said and not burning the butter.

0:18:590:19:02

Quietly confident with this one.

0:19:020:19:04

I've been shown how to do it so it should be all right.

0:19:040:19:07

-Very quiet, Paula.

-Concentrating on not getting any of this egg yolk...

0:19:100:19:14

-Egg white.

-You're on the egg yolk already, my goodness.

0:19:140:19:17

The cooks need to work fast to complete this dish on time

0:19:190:19:22

and to Mary Ann's high standards.

0:19:220:19:23

Nice, tasty bit of salt.

0:19:240:19:27

But once again, Andre is getting easily distracted.

0:19:270:19:30

Oopsie, I've lost the yolk.

0:19:300:19:32

-How are you coping?

-I broke two of the yolks,

0:19:350:19:38

I'm not sure that's going to affect the taste of it, hopefully not.

0:19:380:19:42

I'm trying to remember everything you showed us what to do,

0:19:420:19:45

trying to get a little bit of this lemon juice in.

0:19:450:19:47

And now, so, I definitely have just got about four pips in there.

0:19:470:19:51

Oh, no! OK, we'll let you concentrate.

0:19:510:19:53

Thank you so much.

0:19:530:19:54

Are you OK, Paula?

0:19:580:20:00

I think so. I've whizzed up the eggs and the lemon juice

0:20:000:20:03

-and the orange zest.

-Yes.

0:20:030:20:04

So now I'm melting the butter and I'm going to separate it.

0:20:040:20:07

-That's fine.

-So...

0:20:070:20:08

-What?

-I just pour it in here, yeah?

0:20:080:20:10

-Yeah.

-Does it make you more nervous

0:20:100:20:12

-when we're standing over you watching?

-Yeah.

-Oh, sorry, Paula.

0:20:120:20:15

-No, don't worry.

-I'll leave you to it.

0:20:150:20:17

Thank you.

0:20:170:20:19

How are we getting on, Gio?

0:20:250:20:27

Yeah, all right, I've got the asparagus on the boil here.

0:20:270:20:30

I've got my egg yolks in there.

0:20:300:20:31

Just about to start blending this.

0:20:310:20:33

I need to separate the butter though, so...

0:20:330:20:35

And you've done your rind?

0:20:350:20:37

Yes, I put the rind and the blood orange in.

0:20:370:20:39

Good. So you're in control?

0:20:390:20:41

-You feel good?

-I think so, yeah.

0:20:410:20:43

Good.

0:20:430:20:44

Cooks, you are halfway through.

0:20:460:20:49

Halfway through, guys.

0:20:490:20:51

They all seem to be doing OK.

0:20:530:20:54

They all seem to have taken it on board.

0:20:540:20:56

Seasoning with this really is very important

0:20:570:21:00

because it can be very bland.

0:21:000:21:01

OK. What about if the asparagus is overcooked,

0:21:010:21:03

will you take that into consideration

0:21:030:21:05

-or is it all about the sauce?

-No, it's all about the sauce.

-OK.

0:21:050:21:07

-I don't think they've got long left.

-Right.

-And we'll get to taste.

0:21:070:21:10

-Exactly.

-Brilliant.

0:21:100:21:12

All right.

0:21:120:21:13

Cooks, you've got just three minutes left.

0:21:130:21:16

Three minutes to go, guys.

0:21:160:21:17

Whilst Mary Ann is looking for a partner with passion for food,

0:21:180:21:22

she also needs to know they can achieve the perfect balance

0:21:220:21:24

of sweet and savoury in their sauce Maltese.

0:21:240:21:27

It tastes a bit sour.

0:21:270:21:29

I think I put too much juice in.

0:21:290:21:31

I think that's... I think that's nice.

0:21:310:21:35

But then I'm not a Michelin-starred chef!

0:21:350:21:37

No idea!

0:21:460:21:48

The final stages of this challenge are crucial.

0:21:490:21:52

And a mistake with the seasoning could cost our home cooks

0:21:520:21:55

a place in the final round.

0:21:550:21:57

-Did you season?

-Yes, I did.

0:21:570:21:59

Phew! Oh, I thought I hadn't then, but I have.

0:21:590:22:02

Yes, I did.

0:22:020:22:03

First to the finish line is Paula.

0:22:050:22:07

Whilst Andre and Gio use every last second

0:22:090:22:11

to perfect their presentation.

0:22:110:22:13

Right, that's it, cooks, time is up.

0:22:150:22:18

Step away from your plates.

0:22:180:22:19

You've done all you can.

0:22:190:22:21

It's the moment of truth.

0:22:230:22:25

One of our home cooks will be leaving the competition

0:22:250:22:28

at the end of this challenge,

0:22:280:22:29

and keeping their performance from round one in mind,

0:22:290:22:31

Mary Ann will be judging their sauces to firm up her decision.

0:22:310:22:35

-Let's have a taste.

-Yes.

0:22:370:22:38

-Absolutely.

-We'll start with Gio.

0:22:380:22:40

-OK?

-Yes.

0:22:480:22:50

-OK?

-Fine.

0:23:020:23:04

Mmm. They are all good.

0:23:220:23:25

-Oh!

-Wow.

0:23:250:23:27

That's a big relief.

0:23:270:23:28

They have all got roughly the right consistency.

0:23:300:23:33

I think we might have a small issue with seasoning,

0:23:340:23:38

but... Actually, no, you've made a jolly good job of it.

0:23:380:23:42

-Well done.

-All three of you.

-Wow.

-Thank you.

0:23:420:23:44

-That's awesome.

-Very well done.

-Thank you very much.

-Thank you.

0:23:440:23:48

The home cooks have done all they can,

0:23:480:23:50

so Mary Ann has a decision to make.

0:23:500:23:53

They all did a really good job.

0:23:530:23:55

-Yes, they did.

-So it's hard for you.

0:23:550:23:57

It's extremely hard for me.

0:23:570:24:00

Mary Ann made it seem so easy,

0:24:000:24:02

but, hey, it came together and I was quite proud of it, the end product.

0:24:020:24:06

I forgot to put salt in the asparagus water,

0:24:060:24:10

but hopefully I'd put enough in the sauce

0:24:100:24:12

to make up for that and she may have not noticed.

0:24:120:24:15

When I saw all the ingredients I was a bit thrown, yeah.

0:24:160:24:18

I've never really cooked a sauce like that before.

0:24:180:24:21

Yeah, not perfect, but I was relatively happy with it.

0:24:210:24:24

Did anyone get it spot on?

0:24:240:24:26

Paula got it spot on.

0:24:280:24:29

-Oh, OK.

-Absolutely bang on the button.

0:24:290:24:32

Now, what about the two boys?

0:24:320:24:34

I'm having a real struggle, making my mind up.

0:24:340:24:38

-Oh, it's horrible!

-I hate doing this.

-It's horrible.

0:24:380:24:41

All right, I'll leave you for a minute.

0:24:410:24:44

Mary Ann must pick the perfect partner for the Friday final

0:24:440:24:47

and can only take two cooks through to the next round.

0:24:470:24:50

Sadly, one of you does have to leave the competition now

0:24:510:24:54

and Mary Ann has made her mind up.

0:24:540:24:57

You all did a very good job.

0:24:570:24:58

However, unfortunately, I do have to let somebody go.

0:24:580:25:01

I'm sorry, but it's Gio.

0:25:060:25:08

-Oh! Gio!

-I am sorry.

0:25:080:25:10

Gutted to be going home, to be honest, yeah.

0:25:100:25:14

But really strong competition, so, you know, I can't feel too bad.

0:25:140:25:17

Oh!

0:25:180:25:20

So, just two home cooks remain.

0:25:230:25:25

Youth pastor Andre...

0:25:250:25:26

Through to the next round, yeah, it's great.

0:25:260:25:28

Obviously, gutted to lose Gio but one's got to go.

0:25:280:25:32

..and holistic therapist Paula.

0:25:320:25:34

Really good, I'm really pleased.

0:25:340:25:36

Whatever happens, it's just going to be great fun.

0:25:360:25:39

Now it's time for our third and final challenge.

0:25:390:25:42

Now, our cooks have been given all the ingredients

0:25:420:25:45

to one of Mary Ann's dishes.

0:25:450:25:46

They will have one hour to identify all the ingredients

0:25:460:25:49

and to create a dish of their own.

0:25:490:25:51

Mary Ann has chosen white crab meat and eggs,

0:25:530:25:56

red chilli, garlic, lemon,

0:25:560:25:59

flat leaf parsley, plain flour,

0:25:590:26:03

olive oil and white wine.

0:26:030:26:04

Easy enough for a Michelin-starred chef,

0:26:050:26:07

but what will our home cooks think?

0:26:070:26:10

So it's the last chance for our cooks

0:26:110:26:13

to really impress you, Mary Ann.

0:26:130:26:14

Any last tips?

0:26:140:26:16

Yeah, basically keep calm,

0:26:160:26:18

have a good look at what your ingredients are,

0:26:180:26:21

make your mind up and then go with it.

0:26:210:26:23

-Yes.

-Right.

-OK.

0:26:230:26:25

-Good luck, guys.

-So, good luck.

-Thank you.

0:26:250:26:27

You have one hour, reveal your ingredients,

0:26:270:26:29

because your time starts now.

0:26:290:26:30

-Thank you.

-Thank you very much.

0:26:300:26:32

-OK.

-Well.

0:26:330:26:36

OK. I assume that's crab.

0:26:370:26:40

I literally do not know where to start.

0:26:410:26:44

How are you feeling, Paula?

0:26:450:26:46

Er, I don't know, make some kind of a cake or something...

0:26:460:26:49

Yeah, I think, I think that's what I'm thinking.

0:26:490:26:51

You've gone very quiet.

0:26:530:26:54

Unusually quiet, Andre.

0:26:560:26:58

The, the, the cogs are ticking.

0:26:580:27:01

So I'm thinking

0:27:010:27:03

having a bit of a batter for that,

0:27:030:27:05

but I don't know how it would stick together

0:27:050:27:08

or whether I'd deep-fry that

0:27:080:27:10

or fry it in something.

0:27:100:27:12

These are the questions going through my mind.

0:27:120:27:14

It's tough, isn't it?

0:27:140:27:16

-Yeah, very tough.

-Keep those cogs churning.

0:27:160:27:18

Yeah, yeah. What would you do with these ingredients?

0:27:180:27:21

I am not...!

0:27:210:27:23

Well, we'll let you keep thinking.

0:27:230:27:26

Thank you very much. I appreciate that, you guys.

0:27:260:27:28

-Thank you.

-Good luck.

0:27:280:27:30

All right.

0:27:300:27:32

-Hi.

-Hi.

0:27:330:27:36

So you've made a start.

0:27:360:27:37

Yeah, I'm thinking along the lines of a crab cake.

0:27:370:27:40

-Yes.

-I'm going to make some kind of sauce to go with it.

0:27:400:27:44

-Yeah.

-Not quite sure how to do that.

0:27:440:27:46

-That sounds good.

-I'll give it a go.

-You've got a plan.

0:27:460:27:48

-That's really good.

-Yeah, I've got a plan.

0:27:480:27:50

Come on, Paula, relax.

0:27:500:27:52

Yes. OK.

0:27:520:27:54

Go with your gut and get on with it.

0:27:540:27:56

-OK.

-All right?

-Yes.

0:27:560:27:58

-Thank you, very much.

-Good luck, Paula.

0:27:580:28:00

Thank you.

0:28:000:28:01

I don't know whether I should put an egg in it but I have done.

0:28:030:28:06

With no time to waste,

0:28:080:28:09

our cooks get straight to work on their crab cakes.

0:28:090:28:11

I've never made anything like this before, I've never...

0:28:150:28:18

I've never cooked crab before.

0:28:180:28:20

I'm glad it's out of its shell.

0:28:200:28:22

Because I wouldn't have known how to do that, but, yeah,

0:28:220:28:24

I'm going to give it a go.

0:28:240:28:26

So while Paula is eager to win over Mary Ann with a dish

0:28:280:28:30

she's never made before,

0:28:300:28:31

she's not the only one who's struggling with the ingredients.

0:28:310:28:34

I've never made crab cakes.

0:28:360:28:37

This is a wing and a bit of a prayer.

0:28:370:28:39

They've both gone for crab cakes.

0:28:410:28:43

-Yeah.

-Which I find a little odd.

0:28:430:28:44

Yeah. I mean, it is,

0:28:440:28:45

it's a horrible moment when the ingredients are revealed

0:28:450:28:49

-and there's not a lot there.

-Mmm.

0:28:490:28:52

From your set of ingredients, can they physically make crab cakes?

0:28:530:28:57

Sort of.

0:28:570:28:58

I'm just trying to get it the right consistency.

0:28:590:29:02

I'm not sure how it's going.

0:29:020:29:03

My things aren't sticking together.

0:29:050:29:08

I'm wondering if I just do this.

0:29:080:29:10

Having never made crab cakes before,

0:29:100:29:12

Andre's dish is going to require a spot of experimentation.

0:29:120:29:15

I'll do this.

0:29:150:29:17

This is home cooking at its finest.

0:29:170:29:19

I've got a big mess on my hands.

0:29:210:29:23

That is a mess. I'm going to have to give up on that one.

0:29:240:29:27

I'm panicking, man.

0:29:280:29:30

Cooks, you are halfway through, so half an hour to go.

0:29:300:29:34

Andre, what's going on?

0:29:350:29:37

Something is going on. I'm not sure.

0:29:370:29:40

I've done my best to do,

0:29:400:29:41

I've never ever tried to kind of make something coagulate

0:29:410:29:45

-or glue together.

-Yeah.

-I've made a horrible mess with the rest of it.

0:29:450:29:49

What have you used for the glue?

0:29:490:29:50

I've used, I used both the whites and the yolk.

0:29:500:29:53

-Yeah.

-I don't know if that was a bad call

0:29:530:29:55

or whether I should have just used the whites.

0:29:550:29:57

Yeah, I mean, no, I mean, whole egg is fine.

0:29:570:30:00

Fine, yeah. All right.

0:30:000:30:01

I think that will cook and I think it will taste great.

0:30:010:30:04

I think that will probably work.

0:30:040:30:05

Yeah. Yes.

0:30:050:30:07

-Keep going.

-Thank you very much.

0:30:070:30:09

Mary Ann is looking for a cook who can use their initiative.

0:30:110:30:14

It might be a crab omelette!

0:30:140:30:15

But with so few ingredients to experiment with,

0:30:170:30:20

Paula is struggling with her sauce.

0:30:200:30:22

I just want, like, a white wine sauce.

0:30:220:30:25

I'm not, again, not sure how to do this, really.

0:30:260:30:30

Hi, and how are you doing?

0:30:300:30:33

I don't know how to do a sauce.

0:30:330:30:35

Did you reduce your wine down before you put your egg yolk and stuff in?

0:30:350:30:38

No! Didn't know you had to do that.

0:30:380:30:40

You have to get the alcohol off.

0:30:400:30:42

Right! That's probably why it doesn't taste very nice.

0:30:420:30:44

But I've done it now, unless I start again.

0:30:440:30:46

-I've got time, haven't I?

-Yeah, you can do it again, can't you?

0:30:460:30:49

-You've got loads of time.

-You've got eggs, you've got everything,

0:30:490:30:51

-do it again.

-I'll do it again.

-Do it.

0:30:510:30:53

I'm going to chuck that, it's disgusting. Throw it away.

0:30:530:30:56

And while Paula has another go...

0:31:000:31:02

I've got to think how I'm going to make this sauce.

0:31:020:31:04

..Andre is not having much success with his liquid ingredients.

0:31:040:31:08

That's just become a big, frothy...

0:31:090:31:11

..mess.

0:31:120:31:14

That doesn't taste great.

0:31:160:31:18

Andre, Andre, Andre.

0:31:180:31:20

-Sheree.

-What are you doing?

0:31:200:31:21

You're making a foam to lay on the top?

0:31:210:31:24

There's nothing quite like fishcakes and foam.

0:31:240:31:26

And.... Not a clue.

0:31:260:31:29

Come on, think, think, think.

0:31:290:31:32

That's not worked, so let's scrap it.

0:31:320:31:34

-I'm going to scrap it.

-Come on.

0:31:340:31:37

Ditching the foam, Andre turns his attention to a more solid approach.

0:31:370:31:41

It's falling apart.

0:31:410:31:43

What he needs now is a miracle,

0:31:430:31:46

which arrives in the shape of water and a blender.

0:31:460:31:49

Hopefully have enough time because I need to start frying these.

0:31:520:31:55

-OK.

-Frying this really quickly, though.

0:31:550:31:58

Cooks, you have just 10 minutes left.

0:31:580:32:00

10 minutes to go.

0:32:000:32:02

How are you doing?

0:32:040:32:06

It's looking OK, actually.

0:32:060:32:07

-Is it? OK.

-Yes.

0:32:070:32:09

Well, it's better than the last time.

0:32:090:32:11

It stuck together.

0:32:140:32:16

It has stuck together, guys.

0:32:160:32:18

I'm just hoping it's cooked on the inside.

0:32:180:32:20

I think we're both flummoxed on the sauce, to be quite honest with you.

0:32:220:32:25

So, we'll have to see what happens.

0:32:250:32:27

How they turn out!

0:32:270:32:30

Thank you!

0:32:310:32:32

Brilliant.

0:32:320:32:34

Just don't know what to do with that.

0:32:340:32:37

Cooks, you only have one minute left.

0:32:370:32:39

Just one minute to go.

0:32:390:32:41

And with two dishes so similar,

0:32:460:32:49

it will all come down to taste and presentation.

0:32:490:32:51

Going to try and do that again.

0:32:530:32:54

Do we have another plate? Do we have any other plates?

0:32:540:32:57

10 seconds.

0:33:030:33:05

That's it. Stop cooking, step away from your plates.

0:33:120:33:15

First into the tasting room, it's Andre,

0:33:180:33:21

with his garlic and chilli crab cake and a white wine sauce.

0:33:210:33:25

-How was that?

-That was a challenge!

0:33:300:33:33

So, the fact that it stuck together,

0:33:340:33:36

the fact that it came with a sauce at the end, I'm very, very proud.

0:33:360:33:40

-Good.

-Good.

-Good.

0:33:400:33:41

-Right, come on. Let's taste.

-OK, let's go.

0:33:410:33:43

I take it you used flour to bind the crab meat.

0:33:570:34:00

Yeah. Is that what you...?

0:34:000:34:02

No.

0:34:020:34:04

Because in fact, in the middle it's not, the flour isn't cooked out.

0:34:040:34:07

All right.

0:34:070:34:09

It's well seasoned.

0:34:090:34:12

The sauce is interesting.

0:34:120:34:13

-Yeah.

-And I think probably at this stage,

0:34:130:34:16

that's all I can say about it.

0:34:160:34:18

-I appreciate...

-It's a very good effort, Andre.

0:34:180:34:20

-Yes.

-You know, suddenly you're presented with stuff

0:34:200:34:23

-and you think, "Aargh."

-Yes. Difficult.

0:34:230:34:26

I like the crab cake, I think it's really nice, really tasty.

0:34:260:34:30

I love garlicky, chilli flavours.

0:34:300:34:32

-Yeah.

-So, a good effort.

0:34:320:34:33

Thank you so much, appreciate that.

0:34:330:34:35

You go back to the waiting room and we'll see you shortly.

0:34:350:34:37

-Thank you.

-Thank you.

0:34:370:34:39

How did you get on?

0:34:390:34:41

It was interesting.

0:34:410:34:43

Definitely knocked my confidence when that first fishcake flopped,

0:34:430:34:47

but, yeah, I did well to turn it round, for sure.

0:34:470:34:50

I don't know where he was going with that sauce.

0:34:500:34:52

-It was...

-Oh, and at one point,

0:34:520:34:54

right to the last minute, he didn't even have a sauce.

0:34:540:34:56

It wasn't a success, I'd rather he hadn't bothered.

0:34:560:34:58

I think it would be a huge surprise if Mary Ann picks me

0:34:590:35:02

off the back of that challenge.

0:35:020:35:04

Finally, it's Paula's turn to be judged.

0:35:080:35:10

She's also made crab cakes and is serving them

0:35:100:35:13

with a white wine and parsley sauce.

0:35:130:35:15

Hi, how are you doing?

0:35:160:35:18

Good, how are you doing?

0:35:180:35:19

All right, I think. I'm glad that's over.

0:35:190:35:21

-So we're going to have a little taste now.

-Yes, we are!

0:35:230:35:26

-OK.

-Dah-dah-dah!

0:35:260:35:27

Tastes like you used some flour to bind the crab.

0:35:360:35:40

Sauce is a very good effort.

0:35:430:35:45

I like your crab cakes.

0:35:450:35:46

As I said, it's this raw flour through the middle which is...

0:35:460:35:51

Yeah, not cooked. Makes it a bit gluey.

0:35:510:35:53

-Difficult, yes.

-OK.

-I'm afraid.

0:35:530:35:54

Yes, thank you. Thank you very much.

0:35:540:35:56

-Well done.

-Thank you.

0:35:560:35:57

If you would like to go back to the waiting room for the last time...

0:35:570:36:00

-I will.

-..and we'll see you shortly.

-Thanks very much.

0:36:000:36:02

-Well done.

-Bye.

0:36:020:36:04

-Well...

-Went well?

0:36:040:36:05

All right, I think.

0:36:050:36:06

I can't tell you how pleased I was that I got something on the plate

0:36:060:36:09

because honestly, initially, it was just like,

0:36:090:36:12

"What am I going to do with this?"

0:36:120:36:13

The crab cakes looked great on the plate.

0:36:130:36:16

Yes, they did.

0:36:160:36:17

-They are a bit gluey with the flour.

-You had to bind it somehow.

0:36:170:36:20

Unfortunately, she has mixed too much flour.

0:36:200:36:23

Way too much.

0:36:230:36:25

We both had disasters and we corrected them, sort of.

0:36:250:36:28

At the end of the day, I've got to work out who I think

0:36:280:36:31

-we'll go through with.

-So it's kind of like neck and neck.

0:36:310:36:35

I mean, this one is a toughie.

0:36:350:36:37

So you've got a bit of time to think about it,

0:36:370:36:38

so come on, let's go and see what you would make

0:36:380:36:40

of those ingredients because I'm dying to see it too.

0:36:400:36:43

So, guys, this is the best bit,

0:36:450:36:46

because this is where you get to sit down, put your feet up

0:36:460:36:50

and watch what Mary Ann does.

0:36:500:36:51

Very simple. Tagliatelle or linguine or spaghetti.

0:36:510:36:56

-Oh, wow.

-With chilli crab.

0:36:560:36:58

Oh, how simple. Very simple.

0:36:580:37:00

I mean, more than anything else,

0:37:000:37:01

it's a masterclass on how to make pasta quickly and easily.

0:37:010:37:04

-Oh, wow.

-Great.

-And easily!

0:37:040:37:05

I really would love to see that.

0:37:050:37:07

So you've not made pasta before?

0:37:070:37:08

-Never.

-At all?

-No, no.

-Never tried?

0:37:080:37:10

-No, never.

-Let's go.

0:37:100:37:12

Right, you've got 275g of 00 flour.

0:37:130:37:17

-Right.

-Just whack that in there.

0:37:170:37:20

Two whole eggs.

0:37:200:37:22

And three egg yolks.

0:37:290:37:32

Ah!

0:37:320:37:35

A generous pinch of salt.

0:37:440:37:47

You want a drop of oil.

0:37:470:37:49

Probably about that much.

0:37:510:37:52

There you are, that's it.

0:37:590:38:01

There we go.

0:38:030:38:05

Lovely.

0:38:050:38:06

There's your pasta dough.

0:38:060:38:08

-That's incredible!

-Wow, that's great.

0:38:080:38:10

It's so easy, isn't it?

0:38:100:38:11

-I know.

-That wants to sit for a little while.

0:38:110:38:15

You just need the gluten and stuff just to sort of do their magic.

0:38:150:38:19

OK.

0:38:190:38:20

Right.

0:38:200:38:22

So, who inspired you to start cooking, Mary Ann?

0:38:250:38:27

-My mum.

-Was she a great cook?

0:38:270:38:29

Yes, except she couldn't roast a piece of beef to save her life.

0:38:290:38:32

-Oh, couldn't she?

-Nope!

0:38:320:38:34

-Wow.

-So you've got your garlic and your chilli in there.

-Yeah.

0:38:370:38:40

Now I've added the wine and I'm going to reduce that right down.

0:38:400:38:43

-OK.

-OK?

0:38:430:38:45

In the meantime...

0:38:450:38:46

See, when you know what you're doing it's a lot easier, isn't it?

0:38:460:38:49

Big style.

0:38:490:38:50

-Perfect.

-That's so good, isn't it?

0:38:540:38:55

-Wow!

-Oh, wow!

0:38:550:38:58

When it starts to get quite long, cut it into a manageable...

0:39:000:39:04

-OK.

-I'll cut this one in half.

0:39:050:39:07

OK.

0:39:070:39:08

Thank you, sweetheart. Right, turn that off.

0:39:100:39:13

Great.

0:39:130:39:15

-Lovely.

-Yes.

0:39:160:39:19

-Thank you.

-Next.

0:39:190:39:21

Screw it back in.

0:39:230:39:25

Lovely. Right, do the same thing again.

0:39:250:39:28

Thank you.

0:39:290:39:30

Wow!

0:39:330:39:35

-Fab!

-Fab.

0:39:350:39:38

-Incredible.

-Oh, that's ace, isn't it?

0:39:380:39:41

-Wow.

-Fantastic.

0:39:410:39:43

All right.

0:39:430:39:45

-Fabulous.

-There we go.

0:39:470:39:49

Really great work, Mary Ann.

0:39:490:39:51

In goes our pasta.

0:39:510:39:52

This pasta, it will take about a minute.

0:39:520:39:54

-OK.

-A smidge of salt in this.

0:39:540:39:57

-OK.

-The crab meat, it's already cooked.

0:39:570:39:59

-OK.

-All you're doing is warming it through.

0:39:590:40:02

-Right.

-In the oil.

0:40:020:40:04

-OK.

-While that is warming through...

0:40:040:40:06

Wow.

0:40:130:40:14

Wow.

0:40:140:40:16

It looks delicious.

0:40:160:40:19

And just finish with a little bit of chopped parsley.

0:40:190:40:21

That looks amazing.

0:40:210:40:23

-That looks stunning.

-There you go, guys, dig in.

0:40:230:40:25

Thank you! This looks delish.

0:40:250:40:27

This is where we eat it all.

0:40:270:40:29

Oh, that is amazing.

0:40:310:40:32

-Is it good?

-It's gorgeous.

0:40:320:40:34

Wow. That pasta.

0:40:350:40:37

Well, thank you so much, Mary Ann.

0:40:370:40:39

-Pleasure!

-Right, guys, it's the moment of truth.

0:40:390:40:42

-Yes.

-We're going to find out now who Mary Ann is going to pick

0:40:420:40:45

to be her partner in the Friday final,

0:40:450:40:47

but before we do, let's have a quick recap

0:40:470:40:49

of what our cooks made earlier.

0:40:490:40:50

In the first round,

0:40:520:40:54

Andre's Thai curry showed off his flair for flavour.

0:40:540:40:56

His asparagus dish in round two

0:40:580:40:59

secured his place in the competition.

0:40:590:41:02

But he tripped up during the final challenge

0:41:020:41:06

with a badly executed sauce.

0:41:060:41:08

I think it will be a huge surprise if Mary Ann picks me.

0:41:080:41:11

If I am picked, it would be great.

0:41:110:41:13

Meanwhile, Paula's sweet potato curry wasn't quite

0:41:140:41:17

to Mary Ann's taste in the first round,

0:41:170:41:19

but she stole the show with her sauce Maltese in round two,

0:41:190:41:24

and pushed herself out of her comfort zone

0:41:240:41:27

with a brave attempt at crab cakes.

0:41:270:41:30

If Mary Ann picked me it would be amazing, it would be great!

0:41:300:41:34

It's been such a great day

0:41:350:41:37

and hopefully you have both enjoyed yourselves.

0:41:370:41:40

-Yes.

-Great, thank you.

0:41:400:41:41

Now, I know Mary Ann has really struggled

0:41:410:41:43

with who to pick to be her partner,

0:41:430:41:45

but she has to pick someone and she has.

0:41:450:41:48

She's made her mind up.

0:41:480:41:49

-Great.

-So it's over to you, Mary Ann.

0:41:490:41:52

This has been probably the toughest decision I've had to make.

0:41:520:41:56

No, seriously, because there is so much going for both of you.

0:41:560:41:59

The crab cakes...

0:42:010:42:02

Andre probably pipped you at the post on that one,

0:42:020:42:06

and I'm afraid that as a result,

0:42:060:42:09

I'm going to go with Andre.

0:42:090:42:11

I am so sorry, Paula.

0:42:110:42:12

No! No, thank you.

0:42:120:42:14

Unbelievable.

0:42:140:42:15

Overjoyed. Ecstatic. Cannot wait for the final.

0:42:150:42:18

It's going to the best Yes Chef we've ever had.

0:42:180:42:20

You know, I'm a tiny bit disappointed,

0:42:200:42:22

it would have been nice to go through.

0:42:220:42:24

However, I know how to make pasta now!

0:42:240:42:26

So, any tips for your partner for the Friday final, Mary Ann?

0:42:260:42:29

Yes, listen to me!

0:42:290:42:31

And do as you're told.

0:42:310:42:33

-I will do, of course I will.

-I mean, that is important.

0:42:330:42:35

Of course I will, chef.

0:42:350:42:36

I've definitely made the right decision,

0:42:360:42:38

but I really don't know what I've let myself in for.

0:42:380:42:41

Friday's going to be fun.

0:42:410:42:42

I look forward to keeping my mouth shut, listening to her,

0:42:420:42:46

being bossed around and saying a whole bunch of Yes Chef.

0:42:460:42:49

Tomorrow on Yes Chef.

0:42:510:42:53

Three more home cooks go all out to impress top chef Matt Gillan.

0:42:530:42:57

One minute left!

0:42:570:43:00

It's the chance for them to work alongside the best in the business.

0:43:000:43:03

It's the calm before the storm, I guess.

0:43:030:43:06

But only one can become their partner in the Friday final.

0:43:060:43:09

Top chef Mary Ann Gilchrist has her eye on the prize as she puts three home cooks through a series of culinary challenges, including how to make a perfect sauce maltaise. Mary Ann will be judged by three-Michelin-starred chef Pierre Koffmann in the Friday final, so her professional pride is at stake, but which home cook will she choose?


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