0:00:02 > 0:00:06Four of the best chefs in Britain are on the hunt for their perfect partner.
0:00:06 > 0:00:09Three home cooks are here to prove they've got what it takes to be paired
0:00:09 > 0:00:11with the top chefs 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.
0:00:16 > 0:00:18It's solid.
0:00:18 > 0:00:21Each day a different Michelin-starred chef will choose their perfect
0:00:21 > 0:00:24partner from three talented home cooks.
0:00:24 > 0:00:26It's the calm before the storm, I guess.
0:00:26 > 0:00:28Then, in the Friday final,
0:00:28 > 0:00:33all four pairs will go head-to-head to cook for culinary royalty Pierre Koffmann.
0:00:33 > 0:00:38My best piece of advice is to keep it simple and tasty.
0:00:38 > 0:00:41The professional chefs' reputations are on the line.
0:00:41 > 0:00:43One minute left!
0:00:43 > 0:00:45But will the amateur home cooks live up to expectations?
0:00:47 > 0:00:48This is Yes Chef.
0:00:50 > 0:00:52Hello and welcome to Yes Chef.
0:00:52 > 0:00:55Let's see who's cooking in the kitchen today.
0:00:55 > 0:00:57First up, it's Steve Welch.
0:00:57 > 0:00:59He works for a chocolate company in Slough.
0:00:59 > 0:01:03I enjoy cooking and I'm quite meticulous with the detail.
0:01:03 > 0:01:05I don't like to cut corners, I like to try and do it properly.
0:01:05 > 0:01:08I can get a bit stressed if it doesn't go my way.
0:01:08 > 0:01:12Next, it's Karen White, a full-time mum from Chester.
0:01:12 > 0:01:16People describe my cooking as challenging, because I like to experiment,
0:01:16 > 0:01:18I like to try new things.
0:01:18 > 0:01:23And finally, Jason Matthewson is an Irish-born actor living in London.
0:01:23 > 0:01:25I don't stress too much about really anything.
0:01:25 > 0:01:28But a little luck of the Irish would definitely be welcome.
0:01:30 > 0:01:34Well, our cooks are ready to go, so let's meet today's chef.
0:01:35 > 0:01:40Matt Gillan is chef and owner of the Redroaster Pike & Pine in Brighton,
0:01:40 > 0:01:43and is renowned for his fresh and original approach to high-end cuisine.
0:01:44 > 0:01:47My cooking focuses on seasonal ingredients,
0:01:47 > 0:01:51and to that I add an interesting flavour combination or different
0:01:51 > 0:01:53techniques to bring the best out of an ingredient,
0:01:53 > 0:01:56and that transcends into something very unique and very me.
0:01:57 > 0:01:59As a protege of Gordon Ramsay,
0:01:59 > 0:02:02Matt won and retained a Michelin star for five years,
0:02:02 > 0:02:06and knows exactly what it takes to succeed in the kitchen.
0:02:06 > 0:02:09I'm looking for somebody that can take instruction,
0:02:09 > 0:02:13but uses a bit of initiative when things aren't going quite right.
0:02:13 > 0:02:15I really want to win this competition.
0:02:15 > 0:02:16Service.
0:02:16 > 0:02:18I'm going to do everything in my power to pick the right person
0:02:18 > 0:02:21who is going to help me deliver the best dish for Pierre
0:02:21 > 0:02:22in that Friday Final.
0:02:24 > 0:02:26Welcome, everyone, to Yes Chef.
0:02:26 > 0:02:28Matt, you will be picking one of our home cooks to be your partner
0:02:28 > 0:02:30in this week's Friday Final.
0:02:30 > 0:02:31What are you going to be looking for?
0:02:31 > 0:02:35A little bit of flair, some imagination, confidence.
0:02:35 > 0:02:38I want some confidence in the kitchen, going into that Friday Final,
0:02:38 > 0:02:43just someone to go out and that's going to enjoy, have some fun.
0:02:43 > 0:02:47Brilliant. Round one, you are going to be cooking your best dish for Matt.
0:02:47 > 0:02:50You've got 45 minutes, Matt will be walking round the kitchen,
0:02:50 > 0:02:52checking your every move to see how you cope.
0:02:52 > 0:02:55At the end, obviously it's the all-important taste test,
0:02:55 > 0:02:56which is my favourite part.
0:02:56 > 0:02:58Good luck, guys,
0:02:58 > 0:03:01if you'd like to make your way to your stations because your time starts now.
0:03:02 > 0:03:04So our cooks are off.
0:03:04 > 0:03:07They have just 45 minutes to make Matt fall in love with their food and
0:03:07 > 0:03:10prove they're his perfect partner for Friday's final.
0:03:12 > 0:03:15Today Steve's signature dish is a seafood linguine,
0:03:15 > 0:03:18inspired by happy memories of family holidays.
0:03:18 > 0:03:20It's a dish that me and my family love.
0:03:20 > 0:03:23We go to Padstow through the year and it's my little tribute to Cornwall,
0:03:23 > 0:03:26where we go. A lot of it is making sure that the clams and the mussels
0:03:26 > 0:03:29are cooked, not too well done, so I want it just cooked.
0:03:30 > 0:03:34Full-time mum Karen is also aware of overcooking her dish.
0:03:35 > 0:03:38She's opted for fillet steak with a bone marrow butter and aligot
0:03:38 > 0:03:43potatoes. That's cheesy mash to me and you.
0:03:43 > 0:03:45The most important factor of the dish is going to be getting the steak
0:03:45 > 0:03:49right, because you need perfect crust on the steak.
0:03:49 > 0:03:51You never know if you're going to be under pressure,
0:03:51 > 0:03:56until if something could go wrong or timings could go, so I'm hoping not,
0:03:56 > 0:03:58but I feel quite relaxed about it all at the moment.
0:03:59 > 0:04:00Over on the yellow station,
0:04:00 > 0:04:06actor Jason is making pan-fried scallops with black pudding and a minted pea puree.
0:04:06 > 0:04:08His dish is well rehearsed at home,
0:04:08 > 0:04:13but in this kitchen he's hoping his menu will be one that Matt will rate.
0:04:13 > 0:04:16I've done this dish quite a few times, so, yeah,
0:04:16 > 0:04:18I'm pretty confident with the cooking of it.
0:04:18 > 0:04:20Well, I've never cooked it for a Michelin-starred chef before,
0:04:20 > 0:04:22so I guess that bit's pretty new.
0:04:24 > 0:04:26- Hi, Steve.- Hiya.- How we doing?
0:04:26 > 0:04:29I'm a little bit nervous but I think once I start cooking and get things
0:04:29 > 0:04:31start heating up, and you get into it, don't you?
0:04:31 > 0:04:33Yeah, absolutely, just enjoy it.
0:04:33 > 0:04:35- Yeah, that's the plan.- You know what you're doing.- Thank you.
0:04:35 > 0:04:37You've got some of my favourite ingredients here so I'm looking
0:04:37 > 0:04:38forward to trying this.
0:04:42 > 0:04:45Oh, good. Good man.
0:04:45 > 0:04:47- Hi, Karen.- Hello.
0:04:47 > 0:04:48- How we getting on?- Good.
0:04:48 > 0:04:50Yeah. I'm getting nervous.
0:04:50 > 0:04:54- You grow your own vegetables, don't you?- Yes, and I keep bees, and my honey, bees too.
0:04:54 > 0:04:56Bees, oh, how lovely!
0:04:56 > 0:04:58I'm getting ready to get an allotment, too,
0:04:58 > 0:05:02so I want to do as much local growing as I can,
0:05:02 > 0:05:03and then using local ingredients.
0:05:03 > 0:05:04Yeah, absolutely!
0:05:04 > 0:05:07So you really understand, like, the ingredients you're using.
0:05:07 > 0:05:10And trying to do it as seasonal as possible, too.
0:05:10 > 0:05:11Love these ingredients - beef, bone marrow.
0:05:11 > 0:05:15- I love bone marrow.- I think it adds richness to the fillet steak because
0:05:15 > 0:05:16you don't have the fat of the steak.
0:05:16 > 0:05:18Certainly, you kind of put it...
0:05:18 > 0:05:22This way you get a nice kind of additional roasted flavour note to the beef.
0:05:22 > 0:05:23And have you tried it?
0:05:23 > 0:05:25Have you done this in 45 minutes?
0:05:25 > 0:05:2639 minutes, so...
0:05:26 > 0:05:28Ooh, get you!
0:05:28 > 0:05:31We'll see. It's a bit more pressure on me at the moment.
0:05:31 > 0:05:34Well, good luck, we'll let you get on, OK?
0:05:36 > 0:05:38I'm using a chopstick to get the bone marrow out.
0:05:38 > 0:05:41You just twirl it around and pop it out.
0:05:42 > 0:05:43And save those for the dog.
0:05:45 > 0:05:46She'll love them.
0:05:46 > 0:05:49- Hi, Jason.- Hello, hey, how are you?
0:05:49 > 0:05:50Good, how are you, more importantly?
0:05:50 > 0:05:51Good, things are going well.
0:05:51 > 0:05:56- What are you making?- I am going to make for you guys today black pudding,
0:05:56 > 0:05:59pan-fried sea scallops, with minted pea puree,
0:05:59 > 0:06:01pancetta and a little bit of truffle oil.
0:06:01 > 0:06:04- Oh, nice! For good measure. - Just for good measure.
0:06:04 > 0:06:05SHE LAUGHS
0:06:05 > 0:06:08- You're an actor, aren't you? - For my sins, yeah.
0:06:08 > 0:06:11You've done quite big movies.
0:06:11 > 0:06:15I've just done a movie with Gerard Butler and Gary Oldman called Hunt The Killer,
0:06:15 > 0:06:16which will be out next summer.
0:06:16 > 0:06:18We'll let you get on, get out of your hair.
0:06:18 > 0:06:20Awesome. Perfect. Thanks, guys.
0:06:20 > 0:06:22- Take care.- Good luck.
0:06:22 > 0:06:24All right.
0:06:24 > 0:06:25So let's start with Steve.
0:06:25 > 0:06:29It's quite a classic dish and it's certainly a dish that can go
0:06:29 > 0:06:32horrendously wrong because of the different cooking times on the
0:06:32 > 0:06:36shellfish, but if he nails it, then it's going to be delicious.
0:06:36 > 0:06:39It's quite a nice story behind the dish, you know,
0:06:39 > 0:06:41it reminds him of his family holidays and that's really nice.
0:06:41 > 0:06:43That's often where the best dishes come up,
0:06:43 > 0:06:45because there's an emotional attachment to it,
0:06:45 > 0:06:48so you naturally want to make it really good anyway.
0:06:48 > 0:06:51I've got the mussels and clams cooking,
0:06:51 > 0:06:54they only take two or three minutes, linguine takes nine minutes.
0:06:54 > 0:06:57I want to try and make sure that's not overcooked so I think I'm on track
0:06:57 > 0:06:59at the moment, yeah.
0:06:59 > 0:07:02Now Karen and her bone marrow butter,
0:07:02 > 0:07:04I think that's such a mouthful to say.
0:07:04 > 0:07:06I can't say it quickly. Don't say it.
0:07:06 > 0:07:08And I won't try. SHE LAUGHS
0:07:08 > 0:07:12Karen's dish is bold flavours and I like the idea of the fennel and the
0:07:12 > 0:07:14pomegranate and the blood orange in there.
0:07:14 > 0:07:16- So, I like that.- Confident. She's confident.
0:07:16 > 0:07:18Normally when I make the bone marrow I use a hand-held
0:07:18 > 0:07:22blender, which makes this part of the job a lot easier,
0:07:22 > 0:07:25but it is coming together gradually.
0:07:25 > 0:07:28Although I can't feel my forearm. It hurts!
0:07:28 > 0:07:31OK, and last but not least, Jason.
0:07:31 > 0:07:36Quite a classical dish, really, with scallop and pork and pea puree.
0:07:36 > 0:07:38The thing with only using three ingredients is that everything has to be
0:07:38 > 0:07:42perfect. The balance has to be right, so it could go either way.
0:07:42 > 0:07:43- I have high hopes.- Oh, good!
0:07:45 > 0:07:47Everything's gone to plan, yeah.
0:07:47 > 0:07:48It's just
0:07:48 > 0:07:53I'm wary of the clock, you know, not too terribly worried about the dish,
0:07:53 > 0:07:58it's just normally I'm not under a time limit to do it in, but, yes,
0:07:58 > 0:07:59it's going pretty well, I think.
0:08:00 > 0:08:04Jason's well-practised dish is starting to pay off
0:08:04 > 0:08:06and Karen appears to have everything under control.
0:08:06 > 0:08:08I think I'm coming together now.
0:08:08 > 0:08:11It's the calm before the storm, I guess.
0:08:11 > 0:08:12But Steve is starting to panic.
0:08:14 > 0:08:18My pasta has gone in slightly later than what I would have wanted.
0:08:18 > 0:08:21Hopefully, just as I plate up it should be al dente.
0:08:21 > 0:08:24That's what I'm looking for.
0:08:25 > 0:08:27Yeah, I'm starting to feel the pressure a little bit.
0:08:27 > 0:08:30We have to get it on a plate pretty soon.
0:08:30 > 0:08:36Cooks, you have just two minutes left, so get that food on the plate.
0:08:36 > 0:08:40Despite her calm appearance, things aren't quite going to plan for Karen,
0:08:40 > 0:08:42who's not happy with her bone marrow butter.
0:08:42 > 0:08:44I think I've iced down the bone marrow a little bit too much so it's gone
0:08:44 > 0:08:46a bit hard. If I can get this plated up,
0:08:46 > 0:08:47I can take it off and try to warm it up.
0:08:47 > 0:08:50Warm it through a little bit. We'll see how fast I get on with this.
0:08:50 > 0:08:53And on the red station, Steve is in danger of disaster.
0:08:53 > 0:08:56I don't think I'm going to be ready.
0:08:56 > 0:08:58I think we've got about a minute and a half to go,
0:08:58 > 0:09:02so I want to turn these fellows over, not sure they're cooked.
0:09:02 > 0:09:05But on the other side of the kitchen, Jason is on target.
0:09:05 > 0:09:08He's hoping his scallops will deliver on both texture and taste.
0:09:10 > 0:09:12- You look ready.- I think I'm good.
0:09:12 > 0:09:14Think I have everything. I'm just going through it in my head here,
0:09:14 > 0:09:16making sure I haven't forgotten anything,
0:09:16 > 0:09:18but then if I have at this point it's a bit too late.
0:09:18 > 0:09:20THEY LAUGH
0:09:21 > 0:09:2330 seconds to go.
0:09:23 > 0:09:26Time is running out as Karen adds the finishing touches to her dish.
0:09:26 > 0:09:27- Happy?- Yeah.
0:09:27 > 0:09:31- Awesome, looks great.- But trying desperately to stay in the competition,
0:09:31 > 0:09:34Steve's using every last second.
0:09:34 > 0:09:35Come on, Steve.
0:09:36 > 0:09:39Ten, nine, eight,
0:09:39 > 0:09:43seven, six, five,
0:09:43 > 0:09:47four, three, two, one.
0:09:47 > 0:09:49That's it, stop cooking.
0:09:49 > 0:09:52Step away from your plates, you've done all you can.
0:09:52 > 0:09:54SHE SIGHS
0:09:55 > 0:09:59First to be judged by Matt with his dish of the day is Steve.
0:09:59 > 0:10:03He's made seafood linguine with crab, mussels and king prawns.
0:10:04 > 0:10:05That's a big plate of food.
0:10:05 > 0:10:07- It is, isn't it?- How was that?
0:10:07 > 0:10:09It was good. I really enjoyed cooking it.
0:10:09 > 0:10:12I had a few timing issues, but that's the way it goes, isn't it?
0:10:12 > 0:10:14If you turn the clock back...
0:10:14 > 0:10:17We've all been there, yeah, turn the clock back...another ten minutes.
0:10:17 > 0:10:20No, it was really good fun and I've enjoyed doing it.
0:10:20 > 0:10:21- Good.- Let's taste it.
0:10:21 > 0:10:22Yes, let's taste.
0:10:23 > 0:10:25I'm bound to make a mess.
0:10:25 > 0:10:26Yes.
0:10:27 > 0:10:31So that was my worry. You always try and cook pasta al dente, don't you?
0:10:31 > 0:10:32I do try.
0:10:33 > 0:10:34It doesn't always come out like that.
0:10:34 > 0:10:36There's al dente and there's...
0:10:38 > 0:10:41The prawns are always nice, aren't they, any time of the day?
0:10:41 > 0:10:43Delicious. Really, really delicious.
0:10:46 > 0:10:48- I really like that.- Oh, good.
0:10:48 > 0:10:51- I think the langoustines are really nicely cooked...- Nice one.
0:10:51 > 0:10:53Very moist, still.
0:10:53 > 0:10:56- Pasta just slightly under.- Slightly under? OK.
0:10:56 > 0:10:58But it's not too bad.
0:10:58 > 0:11:00- I thought it was going to be much, much harder.- Still rock-hard.
0:11:00 > 0:11:03- And there is just enough chilli through it for my palate.- Oh, good.
0:11:03 > 0:11:07It is really pleasant. It's just a nice bit of heat.
0:11:07 > 0:11:09- Well done.- I enjoyed doing that,
0:11:09 > 0:11:11had a few timing issues at the end with my pasta.
0:11:11 > 0:11:14The pasta's a bit hard, but hey-ho.
0:11:14 > 0:11:16So you enjoyed that?
0:11:16 > 0:11:20Yes, I did enjoy that. The pasta was a bit under that point of being,
0:11:20 > 0:11:22- you know, al dente. - But it was tasty.
0:11:22 > 0:11:23But everything was cooked really nicely.
0:11:23 > 0:11:26The competition is tough but I'm just here to learn and have a good day, really.
0:11:26 > 0:11:28That's really nice.
0:11:29 > 0:11:34Karen is next. She's made fillet steak with bone marrow butter, aligot potatoes,
0:11:34 > 0:11:38salted mushrooms and a fennel, rocket and pomegranate salad,
0:11:38 > 0:11:40with a blood orange and lemon basil dressing.
0:11:42 > 0:11:44Lovely. How did you find the challenge?
0:11:44 > 0:11:49I enjoyed it. I think I was prepared, and I think that was key.
0:11:49 > 0:11:51- Because it goes quite quickly, doesn't it?- It does go very quickly,
0:11:51 > 0:11:53and when you have people talk to you, too, it's kind of...
0:11:53 > 0:11:55- Putting you off.- Sheree's talking to you.
0:11:55 > 0:11:57It takes your mind off things slightly.
0:11:57 > 0:11:58SHEREE LAUGHS
0:11:58 > 0:12:00So it's been lovely. I've really, really enjoyed it.
0:12:00 > 0:12:02- Good.- Dive in.
0:12:02 > 0:12:05Fennel was one of my favourite things.
0:12:05 > 0:12:07I was originally only going to use just fennel,
0:12:07 > 0:12:11but it made the plate a bit too grey, so you needed the lift of colour.
0:12:11 > 0:12:13Yeah. The salad's nice and fresh.
0:12:18 > 0:12:21For me, the steak's cooked, like, perfectly, for me.
0:12:21 > 0:12:25- Thank you.- Love the potato, cheesy potato.
0:12:25 > 0:12:26I'm a fan.
0:12:26 > 0:12:29It's more interesting, yeah.
0:12:29 > 0:12:32Salad's really nice, with the potato and the beef.
0:12:32 > 0:12:36I think the fennel, you kind of lose it a little bit.
0:12:36 > 0:12:39Bone marrow, I think where it's just chilled down a little bit,
0:12:39 > 0:12:41it's a little bit firm,
0:12:41 > 0:12:44maybe a tiny bit of salt in there would help lift the flavour from the bone
0:12:44 > 0:12:47marrow, because there's loads of flavour to be had from that, but overall it's really nice.
0:12:47 > 0:12:49- Thank you.- Well done.
0:12:49 > 0:12:51- Well done.- Thank you very much.
0:12:51 > 0:12:53It was amazing, I really, really, really enjoyed it.
0:12:53 > 0:12:56She seemed super-relieved when you said you loved the steak, you know,
0:12:56 > 0:12:58because obviously she really cares.
0:12:58 > 0:13:01It's a hard thing to do. There's even so many chefs that do it for a
0:13:01 > 0:13:04living that get it wrong, so you know...
0:13:04 > 0:13:06She's done a really good job. She has done a good job.
0:13:06 > 0:13:09- The meat's cooked perfectly. It's very nice.- Really nice.
0:13:09 > 0:13:13You know, the critique is great because these are things that I need to learn from.
0:13:15 > 0:13:18And finally, it's Jason's turn to take the taste test,
0:13:18 > 0:13:21with his dish of pan-fried scallops and black pudding
0:13:21 > 0:13:23served with a minted pea puree.
0:13:25 > 0:13:26Hi, Jason, come in.
0:13:26 > 0:13:28- Hey, you guys, how are you? - Good, how are you after that?
0:13:30 > 0:13:32A little bit more relaxed now.
0:13:32 > 0:13:34It looks fantastic.
0:13:34 > 0:13:36- Dive in.- Dive in.- Dive in, guys.
0:13:43 > 0:13:45Mmm. That pea puree is lovely.
0:13:45 > 0:13:49I think it gives an extra little dimension to the flavour, as well,
0:13:49 > 0:13:51which I think is nice.
0:13:51 > 0:13:53The pancetta's delicious.
0:13:54 > 0:13:56This puree, though, is so good.
0:13:56 > 0:13:58Awesome.
0:13:58 > 0:14:01The scallops are really nicely caramelised, that really comes through.
0:14:01 > 0:14:04There's a bit of a mismatch in the amount of black pudding to scallop,
0:14:04 > 0:14:06but the scallop is cooked really nicely.
0:14:06 > 0:14:08Well done, well done.
0:14:08 > 0:14:10Thank you so much, guys, I'm super-glad you liked it.
0:14:10 > 0:14:13Yeah, it went really well, the guys really liked the food,
0:14:13 > 0:14:15they had really positive comments.
0:14:15 > 0:14:18I did enjoy it. I enjoyed all the elements of the dish.
0:14:18 > 0:14:21If I had to eat the whole thing it might be a little bit different.
0:14:21 > 0:14:24It might feel like breakfast with the amount of black pudding.
0:14:24 > 0:14:26I know, it was super-thick, wasn't it?
0:14:26 > 0:14:28I hope I've done enough to impress. Who knows?
0:14:28 > 0:14:31- Fabulous, well done, mate. It's a really tasty dish.- Thanks, man.
0:14:31 > 0:14:33Is anybody standing out at the minute?
0:14:33 > 0:14:35I have an order of people at the moment.
0:14:35 > 0:14:38- Oh, do you?- But we'll see with the next challenge.
0:14:38 > 0:14:41We don't have to decide yet because we've still got your Skills Test
0:14:41 > 0:14:43- to go, so let's go and do it. - Let's do it.
0:14:46 > 0:14:48With someone leaving the competition after the next round,
0:14:48 > 0:14:51these three home cooks have just one more chance to prove to Matt
0:14:51 > 0:14:53that they are his perfect partner.
0:14:54 > 0:14:57Now Matt's seen what you're all capable of in the kitchen,
0:14:57 > 0:15:00he now wants to test you, so he's going to do a skills test for you.
0:15:00 > 0:15:02So, Matt, it's over to you.
0:15:02 > 0:15:07So we're doing a poached egg on toasted brioche and a hazelnut emulsion.
0:15:07 > 0:15:09So I'm going to start the emulsion,
0:15:09 > 0:15:12because the emulsion is going to be the thing that can just sit there
0:15:12 > 0:15:14and kind of wait. So, we've got two eggs.
0:15:14 > 0:15:18We are going to separate those, we just want the yolk.
0:15:20 > 0:15:22To make sure the cooking is more gentle, and for flavour,
0:15:22 > 0:15:26we are going to add some white wine.
0:15:26 > 0:15:27And...
0:15:31 > 0:15:33How long would this take from start to finish?
0:15:33 > 0:15:35It takes about four or five minutes,
0:15:35 > 0:15:37depending on how risky you want to be.
0:15:37 > 0:15:40It could take you two minutes if you want to crank up the temperature.
0:15:40 > 0:15:41But that's kind of good.
0:15:41 > 0:15:47The bowl's not touching the water, the heat's nice and gentle.
0:15:47 > 0:15:49- Add sunflower oil.- OK.
0:15:50 > 0:15:52So, slowly pour it in?
0:15:52 > 0:15:55Slowly. Yeah. It's becoming thicker,
0:15:55 > 0:15:58- like a mayonnaise would.- What happens if it does start to split,
0:15:58 > 0:16:00is there any way you can rescue it?
0:16:00 > 0:16:03There is, but it's probably easier to start again.
0:16:03 > 0:16:04Oh, really?
0:16:05 > 0:16:08And then to that I'm going to add some hazelnut oil as well.
0:16:09 > 0:16:10So that's fine like that.
0:16:12 > 0:16:14So here we've got some brioche.
0:16:14 > 0:16:16I love brioche.
0:16:16 > 0:16:21- So nice, so good.- So we're going to put it into a dry pan.
0:16:21 > 0:16:23Right, so while that's toasting, just a little garnish,
0:16:23 > 0:16:25we're going to chop up some hazelnuts.
0:16:25 > 0:16:27We want a nice mix of coarse and fine bits,
0:16:27 > 0:16:29just makes it a bit more interesting.
0:16:30 > 0:16:35Right. Into the water I've just put white wine vinegar,
0:16:35 > 0:16:38egg as close to the water as you possibly can, and really slow.
0:16:42 > 0:16:44And how long will they have to be in there for?
0:16:44 > 0:16:46- Three minutes.- Three minutes.
0:16:46 > 0:16:50So while we're waiting on that, I've got some baby watercress.
0:16:50 > 0:16:52So this is going to add a little pepperiness to it,
0:16:52 > 0:16:55without adding pepper. Just check your water every now and again.
0:16:55 > 0:16:58If it starts to boil hard, the egg white will break down.
0:16:58 > 0:16:59I'm so doing mine all wrong.
0:16:59 > 0:17:01I'm changing my technique now.
0:17:02 > 0:17:04When you've finished with your pan, with the emulsion,
0:17:04 > 0:17:09don't get rid of it. These eggs are now going to taste of vinegar, so...
0:17:09 > 0:17:12- Give them a little wash. - But hot water.
0:17:19 > 0:17:20So I'm not putting that straight on the toast,
0:17:20 > 0:17:22because it's still a little bit wet.
0:17:32 > 0:17:33That looks good.
0:17:33 > 0:17:35It does, doesn't it?
0:17:35 > 0:17:37A few hazelnuts.
0:17:37 > 0:17:41So just finishing this with...it's called sumac.
0:17:41 > 0:17:43It's a pollen, it's a flower.
0:17:43 > 0:17:45Voila. Look at that!
0:17:46 > 0:17:47- Can I taste?- Yes.
0:17:50 > 0:17:51That looks really good.
0:17:51 > 0:17:54SHEREE LAUGHS
0:17:54 > 0:17:55The emulsion's lovely.
0:17:55 > 0:17:57That's really smart.
0:17:57 > 0:17:58Right, guys, you feeling confident?
0:17:58 > 0:18:00- Yes.- Yeah.- Good.
0:18:03 > 0:18:05Our cooks are against the clock,
0:18:05 > 0:18:09they have just 15 minutes to make the perfect poached egg on toast,
0:18:09 > 0:18:12served with the hazelnut emulsion.
0:18:12 > 0:18:13It sounds straightforward enough,
0:18:13 > 0:18:17but Jason's already identified a potential sticking point.
0:18:17 > 0:18:21Matt explained it really well, so I think it should be OK,
0:18:21 > 0:18:23it's just getting the timings right.
0:18:23 > 0:18:25The first delicate step in the process
0:18:25 > 0:18:29is to heat the egg yolks with some white wine and whisk.
0:18:29 > 0:18:32At the end of this round, one person will be going home,
0:18:32 > 0:18:35and after narrowly avoiding a disaster with his timings in round one,
0:18:35 > 0:18:38Steve's keeping an eye on the clock.
0:18:38 > 0:18:40Yeah, I'll try and learn from last time,
0:18:40 > 0:18:43and try and remember what chef told us to do when putting this dish
0:18:43 > 0:18:44together.
0:18:44 > 0:18:47Matt is looking for someone who can follow his instructions to
0:18:47 > 0:18:50the letter, but the cooks must copy his recipe from memory,
0:18:50 > 0:18:53which is adding to the pressure.
0:18:53 > 0:18:56Just as soon as I get this sauce done I'll be happy.
0:18:56 > 0:18:58I've never made this sauce before.
0:18:59 > 0:19:02I've made an emulsion at Christmas and I ended up splitting it.
0:19:02 > 0:19:05That was my first experience trying to do one.
0:19:05 > 0:19:08Matt wants a smooth and glossy emulsion with a consistency
0:19:08 > 0:19:11that would allow it to sit on top of an egg,
0:19:11 > 0:19:13which takes a lot of beating.
0:19:13 > 0:19:15This whisking is a bit of a work-out.
0:19:15 > 0:19:17Certainly builds your muscles up.
0:19:17 > 0:19:20The trick is to get the heat right.
0:19:20 > 0:19:22Too little, and the emulsion is too thin.
0:19:22 > 0:19:25Too much, and you'll end up with scrambled eggs.
0:19:26 > 0:19:28I'm thinking I probably should have left the eggs on for another minute
0:19:28 > 0:19:30but I'm hoping it's silky enough.
0:19:35 > 0:19:36What have you picked up, then?
0:19:36 > 0:19:39One of the things I said was make sure the bowl doesn't touch the water,
0:19:39 > 0:19:43and there's a few of them just making sure their bowl doesn't touch the water,
0:19:43 > 0:19:46but they've used the wrong-sized bowl so they've made life really
0:19:46 > 0:19:49difficult for themselves.
0:19:49 > 0:19:53Steve's emulsion is under, looks a little bit loose,
0:19:53 > 0:19:57so I don't think he's cooked the egg out enough before adding the oil.
0:19:57 > 0:20:00That's why this test is so good, the Skills Test, because, you know,
0:20:00 > 0:20:03you've told them exactly what you want and it's just "follow my lead
0:20:03 > 0:20:05- "and you'll be all right". - Yeah, exactly.
0:20:05 > 0:20:07And that's really important for Friday, isn't it?
0:20:07 > 0:20:11It's really important because it's such a tight timeframe, you know?
0:20:11 > 0:20:13- Yeah. Well, go and have a look. See how they're getting on.- Cool.
0:20:19 > 0:20:22Cooks, you have just five minutes left.
0:20:22 > 0:20:26Jason's making good progress and his eggs are already poaching.
0:20:26 > 0:20:28The temperature of the water is crucial.
0:20:28 > 0:20:31Yeah, I think I brought it up a little too high and then brought it down
0:20:31 > 0:20:35too far, so now I'm trying to get it in the middle a little bit.
0:20:35 > 0:20:39Our cooks are aiming for a gentle simmer, but not boiling.
0:20:39 > 0:20:42If the water is too lively the eggs will break up.
0:20:44 > 0:20:46- Who's got their eggs in?- Not yet.
0:20:46 > 0:20:48- You've not got your eggs in?- No.- Get them in, get them in, come on.
0:20:48 > 0:20:49- Three minutes to go.- Three minutes.
0:20:49 > 0:20:52- You want them to rest a little bit at the end, don't you?- Cool.
0:20:54 > 0:20:57- Eggs in.- They've gone a bit fluffy.
0:20:57 > 0:20:59They've got curtains!
0:20:59 > 0:21:01That's nice, fancy eggs.
0:21:01 > 0:21:04Karen might be concerned that her eggs look scruffy around the edges
0:21:04 > 0:21:07but she's completely forgotten to rinse off the vinegar.
0:21:07 > 0:21:11Will this mistake cost her a place in the final round?
0:21:11 > 0:21:13One minute left.
0:21:13 > 0:21:15Get those eggs on the plate.
0:21:15 > 0:21:18Steve knows that Matt will be watching for good time management
0:21:18 > 0:21:21and the strain is starting to show.
0:21:21 > 0:21:23I'm feeling the pressure on the time again.
0:21:23 > 0:21:26It's now time to make it look a bit more presentable.
0:21:29 > 0:21:33Jason's first to finish, closely followed by Karen.
0:21:33 > 0:21:36But once again Steve is using every last second.
0:21:38 > 0:21:43Ten, nine, eight, seven, six,
0:21:43 > 0:21:47five, four, three, two, one.
0:21:47 > 0:21:49That's it!
0:21:49 > 0:21:51Stop cooking, step away from your plates.
0:21:51 > 0:21:52HE EXHALES
0:21:52 > 0:21:57That was close! It's time to taste.
0:21:57 > 0:21:59All three cooks know that one of them will be leaving the competition
0:21:59 > 0:22:01at the end of this challenge
0:22:01 > 0:22:03and that Matt will be judging their poached eggs
0:22:03 > 0:22:08together with their performance from round one to decide who will be going home.
0:22:08 > 0:22:10How was that?
0:22:10 > 0:22:12- Good fun.- Good fun.- It was good.
0:22:12 > 0:22:14OK, well, let's have a taste.
0:22:14 > 0:22:15Let's.
0:22:20 > 0:22:22- Lovely egg.- All right? Good.
0:22:29 > 0:22:31So far, so good.
0:22:33 > 0:22:35Except for I just remembered I didn't rinse my egg.
0:22:56 > 0:22:58Good job.
0:22:58 > 0:22:59JASON LAUGHS
0:22:59 > 0:23:01Starting with Steve.
0:23:01 > 0:23:02The egg's very nicely cooked.
0:23:02 > 0:23:05- Thank you.- I think you struggled with the emulsion?
0:23:05 > 0:23:09Yeah, never done one. But, yeah, I should have done it a bit longer.
0:23:09 > 0:23:12Yeah, just a case of cooking the eggs more before the oil went in.
0:23:12 > 0:23:15- Yeah, I thought that.- Karen's eggs were really nicely cooked,
0:23:15 > 0:23:19the brioche I think just seemed a little bit soft.
0:23:20 > 0:23:23The vinegar kind of comes through on the egg.
0:23:23 > 0:23:27Tiny bit of salt maybe missing in the emulsion but overall really nice.
0:23:27 > 0:23:30There was a nice flavour in the emulsion but the hazelnut just needed a
0:23:30 > 0:23:32little bit of lifting.
0:23:32 > 0:23:34Jason's emulsion really nicely seasoned,
0:23:34 > 0:23:36eggs really well cooked.
0:23:37 > 0:23:40Overall really, really good.
0:23:40 > 0:23:41Really nice plates.
0:23:41 > 0:23:43I think they've made it tough for you.
0:23:43 > 0:23:45They have. They have made it tough for me, yes.
0:23:45 > 0:23:48OK, right. Well, well done.
0:23:48 > 0:23:50If you'd like to go back to the waiting room.
0:23:50 > 0:23:51- Thanks, guys.- Thank you.- Thank you.
0:23:53 > 0:23:57Only two can go through to compete to become Matt's partner.
0:23:57 > 0:23:59Overall, quite good.
0:23:59 > 0:24:01Yeah, no, it was good, it was good.
0:24:01 > 0:24:04- I think there was a few timing issues with Steve.- Yeah.
0:24:04 > 0:24:07- Again.- I know, it's like he sort of panics towards the end, doesn't he?
0:24:07 > 0:24:09- He does.- Yes, I'm very happy,
0:24:09 > 0:24:11I've learned a lot and I've really enjoyed it,
0:24:11 > 0:24:13and I couldn't have done much more, I don't think.
0:24:13 > 0:24:16Karen's certainly tasted of vinegar which means they weren't washed.
0:24:16 > 0:24:19- Yeah.- Which I thought she would have been really on that.
0:24:19 > 0:24:23- Yeah.- I would love to see the next round and be able to create something
0:24:23 > 0:24:25but if I go home, Matt's tasted my food,
0:24:25 > 0:24:28he's enjoyed my food and that's going to be a fantastic privilege.
0:24:28 > 0:24:30Jason's dish, you know, out of the three,
0:24:30 > 0:24:33I thought it was nicely seasoned, perfectly cooked, it was just,
0:24:33 > 0:24:34you know, exactly how I wanted.
0:24:34 > 0:24:37- Oh, brilliant.- I would love to be in the competition,
0:24:37 > 0:24:41to cook for Matt is fantastic but to go into the final and to cook for Pierre Koffmann
0:24:41 > 0:24:42would be incredible.
0:24:42 > 0:24:45So have you got an idea who you're going to send home?
0:24:45 > 0:24:46- Yes, I do.- Oh, you do?
0:24:46 > 0:24:50- I do.- OK, well, let's go and break the news.
0:24:50 > 0:24:54- Let's.- Only two people can be taken through to the next round.
0:24:54 > 0:24:58For one of our home cooks it's almost time to leave the competition.
0:24:58 > 0:25:00Firstly I'd like to say congratulations to all three of you.
0:25:00 > 0:25:02It's been absolutely brilliant.
0:25:02 > 0:25:06Sadly one of you does have to leave the competition now and Matt has
0:25:06 > 0:25:08- made his mind up.- Like Sheree says, it's been great,
0:25:08 > 0:25:11I think you guys have done really well all day.
0:25:11 > 0:25:15My decision's based on specifically going into this final,
0:25:15 > 0:25:18knowing the time constraints and the pressure we are all going to be under.
0:25:21 > 0:25:22My decision is to send Steve home.
0:25:22 > 0:25:25- Oh!- Oh, Steve!
0:25:25 > 0:25:29I'm very proud to have cooked for Matt, he's a top, top chef,
0:25:29 > 0:25:32I just wanted to take my food to the next level and I will just try and do that now.
0:25:32 > 0:25:35Give us a hug. Well done.
0:25:35 > 0:25:37So, just two home cooks remain.
0:25:37 > 0:25:38Mum-of-three Karen.
0:25:38 > 0:25:41I'm excited and looking forward to the next challenge.
0:25:41 > 0:25:43And actor Jason.
0:25:43 > 0:25:46The next one is a tricky one but I think the key is make a decision and
0:25:46 > 0:25:48stick with it.
0:25:48 > 0:25:50It's now time for our third and final challenge.
0:25:50 > 0:25:53Now, our cooks have been given all the ingredients to one of Matt's dishes.
0:25:53 > 0:25:57They'll have one hour to work to identify all the ingredients and
0:25:57 > 0:25:59create a dish of their own.
0:25:59 > 0:26:02So for you at home here's today's ingredients.
0:26:02 > 0:26:06Matt's chosen chicken legs, Madeira and maple syrup.
0:26:06 > 0:26:08White wine vinegar and chicken stock.
0:26:08 > 0:26:10Double cream. Milk.
0:26:10 > 0:26:14Stomach lining, and leek, thyme, oyster mushroom, onion, lemon,
0:26:14 > 0:26:17garlic and salsify.
0:26:17 > 0:26:20Easy enough for one of Britain's top culinary talents,
0:26:20 > 0:26:24but with just one hour on the clock what will our home cooks conjure up?
0:26:24 > 0:26:28So, cooks, this is your last chance to really impress Matt so go for it.
0:26:28 > 0:26:32- Any last tips?- Yeah, just have a look at your ingredients,
0:26:32 > 0:26:36just take it in for a moment, looking for two nice plates of food.
0:26:36 > 0:26:37Right, well, good luck, guys.
0:26:37 > 0:26:41Reveal your ingredients because your time starts now.
0:26:44 > 0:26:45OK.
0:26:46 > 0:26:49I can't remember if that... It's not okra but it's...
0:26:49 > 0:26:51I don't remember what it is.
0:26:51 > 0:26:54- Do you know what you have?- Yes, well, chicken, obviously.
0:26:54 > 0:26:56- Chicken, yeah.- Got some... - Stomach lining, right?
0:26:56 > 0:26:58- Stomach lining, yes.- Wrap the chicken possibly?
0:26:58 > 0:27:00Wrap, yeah. And then we've got salsify.
0:27:00 > 0:27:02Salsify, that's what it is.
0:27:02 > 0:27:05Salsify. Honey, milk and cream.
0:27:05 > 0:27:08Stock, brandy, vinegar, butter.
0:27:08 > 0:27:10It's a fantastic challenge and I'm looking forward to it.
0:27:10 > 0:27:12Hopefully I can pull off a decent dish.
0:27:12 > 0:27:15I'm still going through things in my head here figuring out what I'm
0:27:15 > 0:27:17going to try and do.
0:27:17 > 0:27:20But, yeah, it's
0:27:20 > 0:27:21a unique challenge.
0:27:21 > 0:27:24Definitely the hardest one of the day for sure so far.
0:27:27 > 0:27:29- Hi, Karen.- Hello.
0:27:29 > 0:27:31How are we doing? How are we getting on?
0:27:31 > 0:27:33Still trying to figure it out.
0:27:33 > 0:27:34Have you identified everything?
0:27:34 > 0:27:37Yeah. I asked for ceps.
0:27:37 > 0:27:41Ceps, yes. I asked for ceps for my steaks and they said they didn't have any.
0:27:41 > 0:27:45Ceps, absolutely fantastic, meaty, lovely.
0:27:45 > 0:27:46How are your confidence levels?
0:27:46 > 0:27:50As it's coming together in my head, I think I'm getting there.
0:27:50 > 0:27:52Yeah, you've got plenty of time so...
0:27:52 > 0:27:54Oh, string. I've just noticed, string.
0:27:54 > 0:27:57Oh, yes!
0:27:57 > 0:27:58That makes it a little bit easier.
0:27:58 > 0:28:01I was thinking about that one, thinking, "Do I need toothpicks?"
0:28:01 > 0:28:02- There you go.- There we go.
0:28:02 > 0:28:06- I'm getting there.- Thank you. - We'll leave you to it.- Good luck.
0:28:06 > 0:28:10Confident cook Karen is certain she has identified all the ingredients
0:28:10 > 0:28:15correctly, and with such delicate items there is no room for any mistakes.
0:28:15 > 0:28:18But for Jason the task isn't quite so straightforward.
0:28:19 > 0:28:21- Hi, Jason.- Hey, how are you?
0:28:21 > 0:28:24- How are you?- Yeah, OK.
0:28:24 > 0:28:26Yeah, have you managed to identify everything?
0:28:26 > 0:28:29I think so. I mean, there's some stuff here I've not used before,
0:28:29 > 0:28:31in fact there is some stuff I've never even eaten.
0:28:31 > 0:28:33I've never had... Is that salsify?
0:28:33 > 0:28:35- Yeah.- Yeah, I've never had it, but I'm going to make a...
0:28:35 > 0:28:37I'm going to attempt to make a puree with it.
0:28:37 > 0:28:38I've just boned the chicken.
0:28:38 > 0:28:42Stuff it with the mushroom and some thyme and garlic.
0:28:42 > 0:28:43Possibly a little bit of lemon.
0:28:43 > 0:28:48And roll it in the stomach lining, pan-fry it and then get it in the oven.
0:28:48 > 0:28:50That's really as far as I've got so far!
0:28:50 > 0:28:51- That's not bad.- So...
0:28:51 > 0:28:54That's not bad. How does this compare to being on a film set?
0:28:54 > 0:28:56HE EXHALES
0:28:56 > 0:28:58So much more tense. I mean,
0:28:58 > 0:28:59when you're in a film I pretend to be somebody else.
0:28:59 > 0:29:01- Today...- It's you.
0:29:01 > 0:29:04- It's all about you. - I pretend to be myself.
0:29:04 > 0:29:06- We'll let you carry on, good luck. - Thanks, guys,
0:29:06 > 0:29:08So, both our cooks have a plan.
0:29:08 > 0:29:11It goes on forever!
0:29:11 > 0:29:14- Cooks, you've got half an hour left. - Really?
0:29:14 > 0:29:18- Wow!- And with just one place up for grabs in the Friday Final
0:29:18 > 0:29:22this is their last chance to prove they've got what it takes to
0:29:22 > 0:29:25become Matt's perfect partner.
0:29:25 > 0:29:29And previously calm Karen is starting to lose her concentration.
0:29:29 > 0:29:30Oh, I didn't realise I'd hurt my finger,
0:29:30 > 0:29:32but I think I've poked it with a knife.
0:29:32 > 0:29:34I think it is hard when you're cutting into something and you have no idea
0:29:34 > 0:29:36what you're going to do. But, if I create something nice,
0:29:36 > 0:29:38I'm going to be really chuffed.
0:29:38 > 0:29:40Now this is a first.
0:29:42 > 0:29:45So they both have a good plan.
0:29:46 > 0:29:48Yeah, very similar to each other.
0:29:48 > 0:29:49I know!
0:29:49 > 0:29:53When they revealed the ingredients, Karen was very much like, oh,
0:29:53 > 0:29:57that's that, that's that... But she got the mushrooms wrong.
0:29:57 > 0:30:00So the mushroom is eryngii, or king oyster mushroom.
0:30:00 > 0:30:05And I think if she... She thinks it's a cep, so there's a much bolder,
0:30:05 > 0:30:07heavier flavour than you get from a cep. It's lovely,
0:30:07 > 0:30:11but the king oyster is much more subtle, much more delicate.
0:30:11 > 0:30:14It's not going to deliver the flavour that she is expecting if she thinks it's a cep.
0:30:14 > 0:30:18I'm feeling a little better, actually.
0:30:18 > 0:30:20I feel like I'm kind of on top of it.
0:30:20 > 0:30:24I'm not sure if I'm going to be able to use all of the ingredients, but...
0:30:24 > 0:30:26I hope what I'm doing is going to be nice.
0:30:26 > 0:30:28Let's move on to Jason.
0:30:28 > 0:30:30He is quietly confident.
0:30:30 > 0:30:32Yeah, but his dish hasn't come together.
0:30:32 > 0:30:35That's what I was getting from what he's saying.
0:30:35 > 0:30:37He knows what he's doing with the chicken, and he's got an idea with that,
0:30:37 > 0:30:40then everything else is going to be quite last-minute.
0:30:40 > 0:30:41I like the confidence,
0:30:41 > 0:30:45but hopefully the final dish is going to back up that confidence.
0:30:47 > 0:30:51Matt wants a partner who can stay calm as the clock ticks down.
0:30:51 > 0:30:54So he is keeping a very close eye on both cooks as they work.
0:30:55 > 0:30:58At the green station, Karen's chicken skin is almost done.
0:30:59 > 0:31:01Oh, lovely. That looks delicious.
0:31:01 > 0:31:03- It is nice.- What do you think?
0:31:03 > 0:31:06I'm just going to give them another couple of minutes uncovered.
0:31:06 > 0:31:07Just to get the little soggy bits.
0:31:07 > 0:31:09Delicious. Smells good.
0:31:09 > 0:31:11I love chicken skin. I think it's fab.
0:31:11 > 0:31:15With both home cooks' dishes looking remarkably similar...
0:31:15 > 0:31:17- Looks good, doesn't it?- It does.
0:31:19 > 0:31:22..Jason is feeling the pressure to come up with something special.
0:31:22 > 0:31:24And have you decided on a sauce yet?
0:31:24 > 0:31:27I haven't, no. I might do, like, a cream sauce,
0:31:27 > 0:31:31or something with what I suspect is possibly port.
0:31:31 > 0:31:34You look like you are in the zone, focused.
0:31:34 > 0:31:37Yeah, I need to get chopping.
0:31:37 > 0:31:39- I'll leave you to this.- All right. Thank you.
0:31:42 > 0:31:45Cooks, you have just 15 minutes left.
0:31:45 > 0:31:4715 minutes to go.
0:31:47 > 0:31:51Yeah, it's time to start moving, definitely don't want to rest now
0:31:51 > 0:31:55and find myself running out of time.
0:31:55 > 0:31:58Jason might be concerned about the clock,
0:31:58 > 0:32:00but at the risk of spoiling her sauce is Karen,
0:32:00 > 0:32:04who has mistaken the oyster mushrooms for ceps.
0:32:04 > 0:32:06What are you going to do now?
0:32:06 > 0:32:09I'm just going to saute the ceps, just in butter.
0:32:09 > 0:32:11They are just lovely mushrooms, and I don't want to mess them up.
0:32:11 > 0:32:13So you have had these mushrooms before?
0:32:13 > 0:32:14- Do you grow them?- No.- You don't.
0:32:14 > 0:32:16If I grew them, everybody would love me forever.
0:32:16 > 0:32:17SHEREE LAUGHS
0:32:17 > 0:32:20No, they are early in season. Well, I didn't think they were in season any more.
0:32:20 > 0:32:23So, yeah. They are fabulous mushrooms, and they're hard to find.
0:32:23 > 0:32:26Going to find them. And you have made a little...
0:32:26 > 0:32:28- sauce.- Just reducing that down a bit.
0:32:28 > 0:32:32Have a little smell. Oh, that smells lovely. Really nice.
0:32:32 > 0:32:33With time ticking away...
0:32:33 > 0:32:35Ten minutes to go, guys.
0:32:35 > 0:32:37Just ten minutes left.
0:32:37 > 0:32:40..Jason is starting to question the cooking of his meat.
0:32:40 > 0:32:44I'm just thinking and wondering, is the chicken a little under?
0:32:44 > 0:32:47I suppose you can't answer me if you think it's under.
0:32:50 > 0:32:51Are you worried it's undercooked?
0:32:51 > 0:32:52Just a tad, yeah.
0:32:52 > 0:32:55I think it might be just a smidge under.
0:32:55 > 0:32:58So, I'm going to give it a couple of seconds in the pan.
0:32:58 > 0:32:59Yeah.
0:32:59 > 0:33:03Whilst Jason rushes to rescue his chicken,
0:33:03 > 0:33:05Karen is happy with hers.
0:33:06 > 0:33:08Four minutes to go, cooks.
0:33:08 > 0:33:09Just four minutes.
0:33:12 > 0:33:15Sauce is almost ready.
0:33:15 > 0:33:17- And you're done.- I'm done.
0:33:17 > 0:33:18- I know.- Fantastic.
0:33:24 > 0:33:26Come on, Jason.
0:33:26 > 0:33:31With seconds to spare, Jason is ready to serve his chicken,
0:33:31 > 0:33:33and he's hoping it will be cooked to Matt's high standards.
0:33:36 > 0:33:39Well, cooks. It looks like you're both done.
0:33:39 > 0:33:41- Happy?- Yes, very, actually.
0:33:41 > 0:33:45- Happy?- Yeah.- Great, because it's time to taste.
0:33:46 > 0:33:49First up, it's full-time mum Karen.
0:33:49 > 0:33:51She's chosen to make chicken stuffed with garlic butter,
0:33:51 > 0:33:53leeks and Madeira,
0:33:53 > 0:33:56served with sauteed mushrooms and a side of salsify puree
0:33:56 > 0:33:58and chicken skins.
0:33:58 > 0:34:01- Lovely.- Looks great.
0:34:01 > 0:34:04- Thank you.- How did you find it?
0:34:04 > 0:34:06It was exciting, and a good challenge.
0:34:06 > 0:34:07I got a little bit flustered a few times,
0:34:07 > 0:34:09when I was just trying to figure out what I was going to do.
0:34:09 > 0:34:12I think once I got the plan in my head, I just kind of went for it.
0:34:12 > 0:34:14So you managed to identify all the ingredients?
0:34:14 > 0:34:16Most, yeah.
0:34:16 > 0:34:18I mean, I've got the Madeira wrong, I thought it was brandy.
0:34:18 > 0:34:21- And the mushrooms?- Oh, I knew those instantly, so...
0:34:21 > 0:34:23- HE COUGHS - They ARE ceps, aren't they?
0:34:23 > 0:34:24No, they're king oysters.
0:34:24 > 0:34:27Oh, I thought oyster mushrooms were the more flowery ones.
0:34:27 > 0:34:29- Do they look very similar? - Yeah, very, very similar.
0:34:29 > 0:34:30OK, well...
0:34:30 > 0:34:32I need to go on a mushroom expedition, I think.
0:34:32 > 0:34:34SHEREE LAUGHS
0:34:34 > 0:34:36But, no.
0:34:36 > 0:34:38But there's still the meat, it's a nice, meaty mushroom,
0:34:38 > 0:34:41so I didn't want to ruin it by chopping it up.
0:34:41 > 0:34:42I have to say, it looks fantastic.
0:34:42 > 0:34:45- It does look great.- It looks really good, so let's taste. - Come on, then.
0:34:51 > 0:34:54Those chicken skins are just divine.
0:34:54 > 0:34:55It's addictive!
0:34:55 > 0:34:57Yummy.
0:35:00 > 0:35:02The chicken's really moist, as well.
0:35:06 > 0:35:08- It's really nice, that.- Lovely.
0:35:08 > 0:35:12So, the chicken is really nice and cooked, even rolled as well.
0:35:12 > 0:35:16I like the leek filling, it adds a nice oniony-ness to it.
0:35:16 > 0:35:19Puree is lovely. And the mushrooms are cooked really nicely.
0:35:19 > 0:35:21- Thank you.- Very nice dish.
0:35:21 > 0:35:22What lovely comments.
0:35:22 > 0:35:23Very good.
0:35:23 > 0:35:25So, how did that go?
0:35:25 > 0:35:28- Fabulous.- It's the little things that really impressed me.
0:35:28 > 0:35:32The way she's rolled the chicken so evenly, that means it's cooked evenly.
0:35:32 > 0:35:34It's all the same all the way through.
0:35:34 > 0:35:35Mm.
0:35:35 > 0:35:36- Thank you.- That's really good.
0:35:36 > 0:35:38I was impressed, I thought she did really well.
0:35:38 > 0:35:40I'm over the moon, because he loved the dish.
0:35:40 > 0:35:43What more can a home cook ask for?
0:35:43 > 0:35:46Next into the tasting room is Jason.
0:35:46 > 0:35:50He is serving chicken stuffed with garlic mushrooms and onion on a bed
0:35:50 > 0:35:55of salsify puree with crispy chicken skin, Madeira sauce and fried leeks.
0:35:55 > 0:35:57How was it?
0:35:57 > 0:35:59Glad it's over.
0:35:59 > 0:36:01No, it was good, it was fun, it was challenging.
0:36:01 > 0:36:04But I'm glad that I got something put together for you guys,
0:36:04 > 0:36:06and I hope you really enjoy it.
0:36:06 > 0:36:08- Shall we?- Yeah. It looks great, by the way.
0:36:08 > 0:36:09Yeah, it does look good.
0:36:33 > 0:36:34That sauce is lovely.
0:36:35 > 0:36:37Really nice. You could just eat that with bread.
0:36:37 > 0:36:40SHEREE LAUGHS
0:36:40 > 0:36:43It's got a great flavour. I think the chicken could have...
0:36:43 > 0:36:45I don't think it needed to go back through the pan.
0:36:45 > 0:36:47- OK.- Cos it was just slightly under,
0:36:47 > 0:36:50and if you had put it together and tin-foiled it,
0:36:50 > 0:36:52that residual heat would have finished that for you.
0:36:52 > 0:36:54- Chicken skin is great.- Delicious.
0:36:54 > 0:36:56I love chicken skin.
0:36:56 > 0:36:57But altogether, it's a very nice dish.
0:36:57 > 0:36:59- Thank you.- Well done.
0:36:59 > 0:37:03Yeah, I think it went well. It was a good test and once I sort of figured
0:37:03 > 0:37:06out what it was I was going to do, then I think it went OK from there.
0:37:06 > 0:37:09I'm glad it's over but I'm happy.
0:37:09 > 0:37:11Fabulous, yeah. Really nice, and the sauce is amazing.
0:37:11 > 0:37:14I really, really like that sauce.
0:37:14 > 0:37:15- Happy.- Happy.
0:37:15 > 0:37:18Have you got an idea of who you might be taking through with you?
0:37:18 > 0:37:19I think so.
0:37:19 > 0:37:21I just need to rethink it a bit, but I think I have...
0:37:21 > 0:37:23- OK.- ..an idea.- You've got a little bit of time,
0:37:23 > 0:37:26because now we get to see what you make with those ingredients,
0:37:26 > 0:37:28which is my favourite part.
0:37:28 > 0:37:29So, let's go and do that.
0:37:29 > 0:37:30Super.
0:37:32 > 0:37:36So, you two, this is where you get to sit back and relax and watch Matt do his thing.
0:37:36 > 0:37:39So, Matt, show us what you do with these ingredients.
0:37:41 > 0:37:44First thing I am going to do is peel the salsify.
0:37:47 > 0:37:51Take the ends off. Then cut it into whatever we can get in the pan,
0:37:51 > 0:37:53really. So I'm going to cook that.
0:37:53 > 0:37:55The milk is just going to help keep the colour as well.
0:37:55 > 0:37:59- Oh, OK.- And some lemon juice.
0:37:59 > 0:38:01OK.
0:38:01 > 0:38:02Next, we are going to get the sauce on.
0:38:06 > 0:38:09This is going to form part of the stuffing, so it's going to be the leek,
0:38:09 > 0:38:13the onion and mushrooms, a little bit of thyme.
0:38:13 > 0:38:14Just going to soften it all up.
0:38:14 > 0:38:16- Yeah.- So the leek and the onion...
0:38:16 > 0:38:19- Frying them off?- Gently, you don't want the temperature too hot,
0:38:19 > 0:38:21because then you will start to really colour it up.
0:38:21 > 0:38:23OK.
0:38:24 > 0:38:27So you see it's just retained its colour really nicely.
0:38:31 > 0:38:33Right. That's the cream for the sauce.
0:38:33 > 0:38:36Yeah. So you've just whipped it up?
0:38:36 > 0:38:38And then that can go in the fridge.
0:38:38 > 0:38:41- Oh, yep.- So you're going to bone the chicken leg now?
0:38:41 > 0:38:42Yeah.
0:38:44 > 0:38:48So quick. I literally stand there with a knife flicking the flesh off.
0:38:50 > 0:38:52So I'm just checking that I've got all the...
0:38:52 > 0:38:56like, any cartilage or bone or tendons, which could come off...
0:38:56 > 0:38:58- Yeah.- ..which would just be horrible to eat.
0:38:58 > 0:39:00Did you guys do that?
0:39:00 > 0:39:04- Yes.- Yeah, I had a little look to make sure we had all of it out.
0:39:04 > 0:39:05I think I got it.
0:39:21 > 0:39:23How long would that go in the oven for?
0:39:23 > 0:39:25About eight minutes.
0:39:27 > 0:39:30So I'm just scoring the mushroom. This is just more for presentation, really.
0:39:30 > 0:39:33What will it do when you put it in the pan, then?
0:39:33 > 0:39:35So when it goes into the oil,
0:39:35 > 0:39:38all these grooves will be exposed so it will just caramelise each piece
0:39:38 > 0:39:40- up really nicely.- Yeah.
0:39:40 > 0:39:44So now we have got colour to both sides, with the butter.
0:39:44 > 0:39:47- Smells delicious.- Smells great, yeah.
0:39:47 > 0:39:50- Smells really great.- That does look great, doesn't it?
0:39:50 > 0:39:55Like a little squid in a way, doesn't it, when you do squid?
0:39:55 > 0:39:58Those mushrooms, I've not cooked them too far,
0:39:58 > 0:40:00so they are probably slightly under at the minute.
0:40:00 > 0:40:02So what are you going to do with the cream?
0:40:02 > 0:40:05- The cream is going to go into this reduction.- Yeah.
0:40:05 > 0:40:08- Whipped cream into the chicken stock?- Whipped cream.- So is it going to be a cold sauce?
0:40:08 > 0:40:11- Nope, no.- You fold it in through?
0:40:11 > 0:40:12No, we're going to boil it in.
0:40:27 > 0:40:30So, we send whipped cream to the stock.
0:40:30 > 0:40:32And whip it in, whip it in.
0:40:38 > 0:40:39Wow.
0:40:43 > 0:40:45- That's that.- Wow.
0:40:45 > 0:40:46Well done.
0:40:46 > 0:40:48Amazing.
0:40:51 > 0:40:52Have a taste.
0:40:57 > 0:40:59- That's awesome.- Oh, my.
0:40:59 > 0:41:02- It's really lovely.- Brilliant, thank you so much, Matt.
0:41:02 > 0:41:04It is time now for you to reveal who you are going to pick as your partner
0:41:04 > 0:41:05in the Friday Final.
0:41:05 > 0:41:06But before you do,
0:41:06 > 0:41:10let's have a quick recap of what our cooks made earlier.
0:41:10 > 0:41:11In the first round,
0:41:11 > 0:41:15Karen impressed Matt with her fillet steak and bone marrow butter.
0:41:15 > 0:41:19She slipped up in the skills challenge by forgetting to rinse her eggs.
0:41:19 > 0:41:22But in round three, despite making a mistake with the mushrooms,
0:41:22 > 0:41:24she showcased her cooking techniques
0:41:24 > 0:41:27with a perfectly stuffed chicken dish.
0:41:27 > 0:41:30I'm more than chuffed with what I've done and I've challenged myself,
0:41:30 > 0:41:31and I'm super-pleased.
0:41:31 > 0:41:33You know, no matter what.
0:41:33 > 0:41:37Meanwhile, Jason's pea puree won Matt's praise in round one.
0:41:37 > 0:41:40He stole the show in round two with a perfectly poached egg,
0:41:40 > 0:41:43but did his decision to put his chicken back in the pan
0:41:43 > 0:41:46spoil his chances of reaching the Friday Final?
0:41:46 > 0:41:48I would love Matt to pick me, I really would.
0:41:48 > 0:41:50I think we could produce some really great stuff.
0:41:52 > 0:41:55First of all, I'd like to say a big well done to both of you.
0:41:55 > 0:41:58You have been absolutely amazing today.
0:41:58 > 0:41:59But Matt can only pick one of you
0:41:59 > 0:42:01to be his partner in the Friday Final,
0:42:01 > 0:42:03and he has made his mind up.
0:42:03 > 0:42:07The person that I want to take with me is someone that is innovative,
0:42:07 > 0:42:10by themselves, but can also take instruction
0:42:10 > 0:42:13and someone that I can leave in the kitchen confidently
0:42:13 > 0:42:17to cook for Pierre and win the week.
0:42:17 > 0:42:19So, that person for me is...
0:42:19 > 0:42:20Karen.
0:42:20 > 0:42:22Well done, Karen!
0:42:22 > 0:42:23Well done.
0:42:23 > 0:42:27I'm over the moon. I'm just emotional at the moment.
0:42:27 > 0:42:29I'm not going to lie, I'm a little gutted,
0:42:29 > 0:42:33but Matt had to pick somebody and Karen was fantastic.
0:42:33 > 0:42:35Any last words for Karen?
0:42:35 > 0:42:36Get a good night's sleep.
0:42:36 > 0:42:38THEY LAUGH
0:42:38 > 0:42:39- Definitely, I promise.- Well done.
0:42:39 > 0:42:41Thank you.
0:42:41 > 0:42:43Yeah, I absolutely do think I have made the right decision.
0:42:43 > 0:42:46So, yeah, really looking forward to the final challenge.
0:42:46 > 0:42:50I'm going to give my 150%, do everything I can.
0:42:50 > 0:42:52Tomorrow, on Yes Chef...
0:42:52 > 0:42:54it's the Friday Final.
0:42:54 > 0:42:58The teams go head-to-head to cook for culinary royalty Pierre Koffmann.
0:42:58 > 0:42:59Take 'em out the pan!
0:42:59 > 0:43:01Excuse me, no shouting.
0:43:01 > 0:43:04Four chefs. Four home cooks...
0:43:04 > 0:43:05God.
0:43:05 > 0:43:09..but only one team will be crowned Yes Chef champions.