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 amateur home cooks are here to prove they have what it takes to be
0:00:09 > 0:00:11paired with the best in the business,
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:19- I'm not really sure it's time to be relaxing today!- No.
0:00:19 > 0:00:21Each day, a different chef will choose their perfect
0:00:21 > 0:00:24partner from three talented home cooks.
0:00:24 > 0:00:25This food is very posh.
0:00:27 > 0:00:28It's very posh food.
0:00:28 > 0:00:31Then, all four pairs will go head-to-head in our Friday final,
0:00:31 > 0:00:34cooking for culinary royalty, Pierre Koffmann.
0:00:34 > 0:00:37What impresses me with food is the end result.
0:00:37 > 0:00:40The taste is the most important.
0:00:40 > 0:00:43The professional chefs' reputations are on the line.
0:00:43 > 0:00:45This is my idea of perfection.
0:00:46 > 0:00:49And the amateur home cooks have a lot to live up to.
0:00:50 > 0:00:52This is Yes Chef.
0:00:56 > 0:00:58Hello and welcome to Yes Chef.
0:00:58 > 0:01:00Let's see who's cooking in the kitchen today.
0:01:02 > 0:01:06First up, it's Maryam from Iran.
0:01:06 > 0:01:08She's a full-time mum living just outside Chester.
0:01:08 > 0:01:13I'm relaxed and I can't wait to see their look when they try my dish.
0:01:15 > 0:01:18Next, it's Peter Miles.
0:01:18 > 0:01:22He's the managing director of a technology company in Lancashire.
0:01:22 > 0:01:25I like to cook really homely food - steaks, stews etc.
0:01:25 > 0:01:27But when I'm trying to impress friends,
0:01:27 > 0:01:30I get them round for a tasting menu.
0:01:30 > 0:01:33And finally, it's Craig Edmund from South Wales.
0:01:33 > 0:01:35He's director of a software company.
0:01:35 > 0:01:38People would describe my cooking as varied.
0:01:38 > 0:01:40I rarely cook the same dish twice.
0:01:40 > 0:01:43Creativity and innovation are my strong points.
0:01:43 > 0:01:44My weakness is my cleanliness.
0:01:44 > 0:01:46My wife is always having to clean up after me.
0:01:49 > 0:01:50Our cooks are ready to go.
0:01:50 > 0:01:52So let's meet today's chef.
0:01:54 > 0:01:56Today's chef is Amandine Chaignot.
0:01:56 > 0:02:00Amandine is the executive chef at the Rosewood in London.
0:02:00 > 0:02:05She defines her modern French cooking style as fresh, honest, intricate.
0:02:06 > 0:02:08What defines me is simplicity.
0:02:08 > 0:02:10The most important thing is to have the freshest,
0:02:10 > 0:02:12best ingredients to work with.
0:02:13 > 0:02:16Having worked with the likes of Alan Ducasse
0:02:16 > 0:02:18and Jean-Francois Piege, to name a few,
0:02:18 > 0:02:23Amandine knows exactly what she's looking for in today's home-cooks.
0:02:23 > 0:02:27Well, in my kitchen there is no space for messy chefs,
0:02:27 > 0:02:28people who lose their temper.
0:02:29 > 0:02:33As chefs, I think that we are all really competitive, so, yeah,
0:02:33 > 0:02:34of course I'm going to win.
0:02:37 > 0:02:39Welcome everyone to Yes Chef.
0:02:39 > 0:02:42Now, Amandine, you're going to be picking one of our home cooks to be
0:02:42 > 0:02:44your partner in this week's Friday final.
0:02:44 > 0:02:46What are you going to be looking for?
0:02:46 > 0:02:49Well, obviously as someone who is really into food,
0:02:49 > 0:02:54a great sense of organisation, a great sense of seasoning.
0:02:54 > 0:02:57- And, of course, someone who is really having fun.- Perfect.
0:02:57 > 0:03:02So cooks, you've got 45 minutes to create your best dish for Amandine.
0:03:02 > 0:03:05Now she will be watching your every move in the kitchen to see how you
0:03:05 > 0:03:08cope, and at the end, obviously, it's the all-important taste test.
0:03:08 > 0:03:11So, Amandine, any last tips for our cooks?
0:03:11 > 0:03:13- Have fun.- Brilliant.
0:03:13 > 0:03:15OK, well, let's get on with it.
0:03:15 > 0:03:17Right cooks, you've got 45 minutes.
0:03:17 > 0:03:20Good luck, because your time starts now.
0:03:22 > 0:03:24So, our cooks are off.
0:03:24 > 0:03:27They're going all out to win over Amandine with their signature dish.
0:03:31 > 0:03:34Today, Craig has chosen lamb with an Indian crust
0:03:34 > 0:03:36served with saag aloo and mango chutney.
0:03:38 > 0:03:40And although he has cooked this dish before...
0:03:40 > 0:03:43I've cooked this dish about twice.
0:03:43 > 0:03:45Both were really, really good. It took me about 40 minutes.
0:03:45 > 0:03:48So I'm feeling quite comfortable, so far.
0:03:49 > 0:03:53This is the first time his food has been judged by a professional chef.
0:03:54 > 0:03:57I'm really interested in seeing what she makes of it, really.
0:03:58 > 0:03:59Yeah.
0:04:03 > 0:04:06Over at the green station, Mariam has opted for a traditional Iranian
0:04:06 > 0:04:10chicken dish served with saffron rice and barberry jam.
0:04:12 > 0:04:15I chopped the onion, mixed it with black pepper.
0:04:15 > 0:04:20And I'm going to start cooking it for 20 minutes.
0:04:20 > 0:04:22This dish is a firm family favourite,
0:04:22 > 0:04:26and Mariam's cooked it so many times she's unfazed by the competition.
0:04:26 > 0:04:30I've cooked this dish over 100 times,
0:04:30 > 0:04:34so this is not going to be the last time and everyone loves this.
0:04:34 > 0:04:36So I'm quite confident about what I'm cooking today.
0:04:39 > 0:04:42On the red team, Peter's chosen to make a fillet of beef on a bed of
0:04:42 > 0:04:45garlic spinach, topped with a potato galette served with parsnip
0:04:45 > 0:04:48puree and a red wine and port jus.
0:04:49 > 0:04:53I'm a real meat eater and a good steak's really lovely.
0:04:53 > 0:04:55My big question is the gravy,
0:04:55 > 0:04:58whether I'm going to get that reduced down or not, in time.
0:04:58 > 0:05:00But fingers crossed, everything else is looking OK.
0:05:01 > 0:05:03- Hi, Peter.- Hi.- Hi.
0:05:04 > 0:05:06- How are we?- I'm good, I'm good, thank you.
0:05:06 > 0:05:08Just making a gravy, here.
0:05:08 > 0:05:10What have you got the mushroom for?
0:05:10 > 0:05:12They're just going to add some depth to the gravy.
0:05:12 > 0:05:14Do you cook a lot at home or...?
0:05:14 > 0:05:16Yeah, I do. I find it a good way of relaxing.
0:05:16 > 0:05:19I travel around the country a lot so when I get home...
0:05:19 > 0:05:22- I'm not really sure it's going to be relaxing today.- No, no, OK.
0:05:22 > 0:05:24Try and relax, try and enjoy it.
0:05:24 > 0:05:26- I will.- But your wife's a vegetarian, isn't she?
0:05:26 > 0:05:28She is, I've been practising and practising.
0:05:28 > 0:05:30And you can only eat so much fillet steaks,
0:05:30 > 0:05:34- so the dogs have been very happy. - Oh, I bet they are.
0:05:34 > 0:05:36- Lucky dogs! Lucky dogs!- Absolutely. - OK, well good luck.
0:05:36 > 0:05:38- Thank you very much. - And we'll see you shortly.- Super.
0:05:38 > 0:05:40See you later.
0:05:45 > 0:05:47- Hi, Maryam.- Hi.
0:05:47 > 0:05:50- How are you?- I'm good, I'm very well, thank you.
0:05:50 > 0:05:53- Good.- Chicken using the pressure cooker.
0:05:53 > 0:05:54The next thing is my rice.
0:05:54 > 0:05:56OK, so tell us about the dish.
0:05:56 > 0:05:57Is it a...?
0:05:57 > 0:06:01It's a traditional Iranian dish, we call it Zereshk Polow.
0:06:01 > 0:06:03So this food is very posh.
0:06:03 > 0:06:04So, everyone...
0:06:05 > 0:06:07In Iran, it is very posh food.
0:06:07 > 0:06:10So I brought these nuts from Iran. This is zereshk.
0:06:10 > 0:06:12They actually come from Iran?
0:06:12 > 0:06:15- Let's have a look.- Can I try?- Yes, of course you can try.
0:06:15 > 0:06:18This is very fresh, it's just a slice of...
0:06:19 > 0:06:24- Lovely.- So I'm going to make a little jam with this barberry
0:06:24 > 0:06:26and then put this one on top.
0:06:26 > 0:06:28PRESSURE COOKER WHISTLES
0:06:28 > 0:06:31It's all going off on here!
0:06:31 > 0:06:33I'll let you carry on and concentrate.
0:06:33 > 0:06:35- Thank you.- Good luck.- Thank you very much.
0:06:43 > 0:06:45- Hi, Craig.- Hi.
0:06:45 > 0:06:46How's it going?
0:06:46 > 0:06:49It's good, I've got my potatoes cooking now.
0:06:49 > 0:06:51Can we have a look?
0:06:51 > 0:06:52- Yep.- This is going to be a saag aloo,
0:06:52 > 0:06:55we've got some spinach wilting in here.
0:06:55 > 0:06:58- Lovely.- And then we've got a nice piece of lamb rump.
0:06:58 > 0:06:59An Indian crust, so...
0:06:59 > 0:07:01We've got lots of lovely spices and herbs.
0:07:01 > 0:07:05- Smells so good.- There's poppadom in the crust as well.
0:07:05 > 0:07:08- OK.- Instead of breadcrumbs. - Brilliant.- Great.
0:07:08 > 0:07:10- Well, good luck.- Thank you.- We'll let you carry on.
0:07:10 > 0:07:11Can't wait to eat.
0:07:14 > 0:07:16So, as the cooks get stuck in,
0:07:16 > 0:07:19Peter's slightly worried he's not going to finish in time.
0:07:19 > 0:07:21I've got a lot to do, still.
0:07:21 > 0:07:24Hopefully, we should be OK.
0:07:24 > 0:07:27Peter, he seems to be super organised.
0:07:27 > 0:07:29Really steady, really calm.
0:07:29 > 0:07:31There we go, that's better. Fantastic.
0:07:31 > 0:07:33His dish, do you think it's quite simple or...?
0:07:33 > 0:07:37It seems to be simple but I think that he's going to add a bit of a
0:07:37 > 0:07:40twist at the end of it. I think.
0:07:40 > 0:07:41Yeah. Hopefully.
0:07:45 > 0:07:52I put a little bit too much pepper, but with the mixture of lime and
0:07:52 > 0:07:53saffron, it's fine.
0:07:54 > 0:07:57Maryam is making a traditional Iranian dish.
0:07:57 > 0:08:01I wonder if she's going to twist it a bit to make it more modern,
0:08:01 > 0:08:05maybe to add a bit of her style to a real traditional recipe.
0:08:05 > 0:08:09I don't know a lot about Iranian food, so I'm really curious about it.
0:08:09 > 0:08:10Oh, good.
0:08:11 > 0:08:13So far, it's all going to plan.
0:08:13 > 0:08:15I'm feeling pretty good. Feeling pretty good.
0:08:15 > 0:08:19- Craig.- There's a lot of prep around and a lot of flavour.
0:08:19 > 0:08:23I think it's got the right mixture of complexity but also being
0:08:23 > 0:08:25something that can get done within 45 minutes.
0:08:25 > 0:08:27I'm not really into lamb, so...
0:08:27 > 0:08:29Shh, don't tell him.
0:08:29 > 0:08:32But I'm sure with all the spices on it, it can be really interesting.
0:08:32 > 0:08:34OK.
0:08:34 > 0:08:36I think you've got some good contestants out there.
0:08:36 > 0:08:37Definitely. I can't wait.
0:08:39 > 0:08:41- How's it going over there, Peter? - It's all right.
0:08:41 > 0:08:43Sure you've got enough time to cook that?
0:08:43 > 0:08:45I'm not sure about it at the moment.
0:08:45 > 0:08:49- It's a big piece of fillet.- It is a big bit of fillet. I better get on.
0:08:50 > 0:08:54Cooks, you've had half an hour, you've got 15 minutes left.
0:08:54 > 0:08:5615 minutes to go, guys.
0:09:00 > 0:09:02It's warm.
0:09:02 > 0:09:04- You OK?- Yeah.
0:09:04 > 0:09:07That's got to go in for four minutes and I've going to turn it halfway
0:09:07 > 0:09:09- through so it cooks evenly in the oven.- Good.
0:09:15 > 0:09:18Peter's racing against the clock.
0:09:18 > 0:09:21But Maryam's concerned she's overseasoned her chicken dish.
0:09:22 > 0:09:24It's too much pepper.
0:09:24 > 0:09:28- Too much pepper, did you say?- Too much pepper's gone in.
0:09:28 > 0:09:30- You put too much in?- Yeah.- Oh, no, why?
0:09:30 > 0:09:31- I don't know.- You don't know!
0:09:33 > 0:09:36And Peter's not sure he'll have enough time to reduce his sauce.
0:09:36 > 0:09:39Are you not happy with it?
0:09:39 > 0:09:42No. I think it's just a little bit too...
0:09:42 > 0:09:45- You need it reducing a little bit more?- Yeah, I do. Unfortunate.
0:09:45 > 0:09:49Time's running out fast for the cooks and Amandine's interested in
0:09:49 > 0:09:51seeing how Craig's getting on with his lamb.
0:09:51 > 0:09:54Just going to have a look for your recipe.
0:09:54 > 0:09:56This is just about to go into the oven, it's pan-fried,
0:09:56 > 0:09:58it's got its Indian spiced crust.
0:09:58 > 0:10:00Smells lovely.
0:10:00 > 0:10:03MUSIC PLAYS
0:10:09 > 0:10:12Just two minutes left, two minutes to go!
0:10:14 > 0:10:18Maryam's first to plate up, and not far behind her is Craig.
0:10:18 > 0:10:22But Peter looks like he'll be leaving it right down to the wire.
0:10:22 > 0:10:25MUSIC PLAYS
0:10:33 > 0:10:38Ten, nine, eight, seven,
0:10:38 > 0:10:44six, five, four, three, two, one.
0:10:44 > 0:10:45That's it! Time's up!
0:10:45 > 0:10:47Stop cooking!
0:10:47 > 0:10:49Oh, that was so close.
0:10:50 > 0:10:52Right, it's time to taste.
0:10:54 > 0:10:57First into the tasting room is Craig.
0:10:57 > 0:10:59He's serving lamb with an Indian crust,
0:10:59 > 0:11:01served with saag aloo and a mango chutney.
0:11:08 > 0:11:11- How was the challenge for you?- It was very good, very good.
0:11:11 > 0:11:12I really enjoyed it.
0:11:12 > 0:11:14- Can't wait to try it.- Yes, let's taste.
0:11:18 > 0:11:19- Did you try it yourself?- I did.
0:11:25 > 0:11:28Yes, you could've put a bit more salt in the lamb.
0:11:28 > 0:11:32- Yeah.- There's a real spice to your mango chutney.
0:11:32 > 0:11:35- Really lovely.- Yeah?
0:11:35 > 0:11:37- Happy?- Love that.- Good.
0:11:37 > 0:11:39And the cooking's perfect.
0:11:39 > 0:11:41- The lamb is cooked perfectly?- Yeah.
0:11:41 > 0:11:46- Happy days, thank you very much. - Well done.- Well done.- Well done.
0:11:46 > 0:11:47- Wow.- Wow.
0:11:47 > 0:11:50I thought it went really well. I was really pleased with the feedback.
0:11:50 > 0:11:54- Did you enjoy that?- Very much, actually, yeah.
0:11:54 > 0:11:56The chutney is just fantastic.
0:11:56 > 0:11:57Cooking is perfect.
0:11:57 > 0:12:00I would have just have added a bit of salt on the lamb.
0:12:00 > 0:12:02- One last bit.- Finish it.
0:12:02 > 0:12:06You had potato balancing everything and that was really interesting.
0:12:06 > 0:12:08I hope I've done enough to impress them so far.
0:12:08 > 0:12:09I think I have.
0:12:11 > 0:12:15Next up is Maryam with her traditional Iranian chicken dish,
0:12:15 > 0:12:17served with saffron rice and a barberry jam.
0:12:23 > 0:12:25- Here you go.- Lovely.
0:12:25 > 0:12:27- Thank you.- It looks lovely.
0:12:27 > 0:12:28- Thanks.- Thank you.
0:12:29 > 0:12:32MUSIC PLAYS
0:12:40 > 0:12:41- It's really good.- Yeah?
0:12:41 > 0:12:46I really like it, I really liked the balance of the sweetness of the jam
0:12:46 > 0:12:49that you've made, and the pepper, makes everything really well.
0:12:51 > 0:12:53The chicken is maybe just a bit dry,
0:12:53 > 0:12:55because you plated so early that actually,
0:12:55 > 0:12:59- it give it the time release all the juice.- OK.
0:12:59 > 0:13:02But apart from this, it's really lovely.
0:13:02 > 0:13:03- Well done!- Thank you.
0:13:03 > 0:13:05- Are you happy?- Yes, I am, thank you.
0:13:05 > 0:13:08- Good.- Thank you very much.
0:13:08 > 0:13:10I think it went well.
0:13:10 > 0:13:12But they weren't happy with my chicken.
0:13:12 > 0:13:14That's lovely.
0:13:14 > 0:13:16How was that dish for you?
0:13:16 > 0:13:19It was really good, though I think that the saffron is a bit overwhelming.
0:13:20 > 0:13:24I think that she didn't really manage her time really well.
0:13:24 > 0:13:27I've done this dish so many times before,
0:13:27 > 0:13:31so I know from that, I need to put the chicken the last thing on the dish.
0:13:33 > 0:13:37And finally, it's Peter's dish of the day.
0:13:37 > 0:13:40Fillet of beef on a bed of garlic spinach, topped with a potato
0:13:40 > 0:13:44galette with parsnip puree and a red wine and port jus.
0:13:48 > 0:13:49There we go.
0:13:49 > 0:13:51Did you enjoy the challenge?
0:13:51 > 0:13:56- I did, I did, but time ran away, I'm afraid.- OK.
0:13:56 > 0:13:58Great.
0:13:58 > 0:14:00MUSIC PLAYS
0:14:17 > 0:14:18What do you think?
0:14:19 > 0:14:22Yeah, it's just a bit of a pity that the jus is not reduced enough.
0:14:22 > 0:14:25But I really like the spinach, it's perfect for me.
0:14:25 > 0:14:27I really like the puree.
0:14:29 > 0:14:31- Just ran out of time.- Time did run away.
0:14:31 > 0:14:33- It did.- But are you pleased?
0:14:33 > 0:14:36I'm very pleased with what I did. It was just time, that was all.
0:14:36 > 0:14:39- So, thank you.- Thank you so much. - OK.
0:14:40 > 0:14:42Wow.
0:14:42 > 0:14:45It's massively different, cooking here than practising at home,
0:14:45 > 0:14:47- how much time you actually let drift.- I love it.
0:14:47 > 0:14:50I think that he's been a bit challenged to manage his time,
0:14:50 > 0:14:54to get the perfect gravy reduced and the crispy potato.
0:14:54 > 0:14:56I'm most disappointed about my jus, because at home,
0:14:56 > 0:14:59I practised that so many times, it was really good.
0:14:59 > 0:15:02And this one was a failure, let's be honest.
0:15:02 > 0:15:05Simple things are the most complicated.
0:15:05 > 0:15:07To get the perfect cooking, the perfect seasoning,
0:15:07 > 0:15:09the perfect gravy.
0:15:09 > 0:15:11Is anybody standing out at the moment?
0:15:11 > 0:15:15I think that I'm starting to make my mind, yes.
0:15:15 > 0:15:19OK. Well, hold that thought because we've still got your skills test to go.
0:15:19 > 0:15:20- Let's do it.- Let's go.
0:15:23 > 0:15:26- How did you all find the first challenge?- Yeah, it was good.
0:15:26 > 0:15:27Hard work. Hard work.
0:15:27 > 0:15:30Hard work, well it's probably going to get a little bit harder
0:15:30 > 0:15:33now, because Amandine has set you a test to see who's got the skills
0:15:33 > 0:15:36she is looking for. So, Amandine, what are we doing?
0:15:36 > 0:15:37We're going to prep a squab.
0:15:39 > 0:15:42So it's a squab, it's a pigeon. Right.
0:15:42 > 0:15:43It's not that complicated.
0:15:43 > 0:15:45I just want to see how you behave with the knife.
0:15:45 > 0:15:48Basically, when you are able to butcher it probably,
0:15:48 > 0:15:54- you can do exactly the same with a hen, with a woodcock.- Any bird?
0:15:54 > 0:15:57Chicken, anything. So it's a really good skill to have.
0:15:57 > 0:16:00- Basics.- Yeah, OK. Well, let's get on with it.- OK.
0:16:00 > 0:16:01So, first thing...
0:16:04 > 0:16:06..going to burn it a bit.
0:16:07 > 0:16:10This is just to make sure that there is no little feather remaining.
0:16:10 > 0:16:13Oh, hello.
0:16:15 > 0:16:18If there's feathers on there, is that a massive problem?
0:16:18 > 0:16:20It's not really nice to eat.
0:16:20 > 0:16:23But this way, you can make sure that there is no feathers remaining.
0:16:25 > 0:16:29Secondly, what I'm going to ask you is to take the legs out
0:16:29 > 0:16:30and take the fillet.
0:16:30 > 0:16:32It's really simple. OK?
0:16:38 > 0:16:45So, for the leg, use your finger to pick the meat from the bone.
0:16:45 > 0:16:47Can you feel it with a knife, where the bone is?
0:16:47 > 0:16:51- You can feel it with the knife and you can feel it with your finger as well.- OK.
0:16:53 > 0:16:56Are you cutting the bone out or do you cut around it?
0:16:56 > 0:16:58There's no strength at all.
0:16:58 > 0:17:01- OK.- You're just pulling the legs out.
0:17:01 > 0:17:02- And then cut round them?- That's it.
0:17:02 > 0:17:05- OK.- So you see there's nothing left on the bone.- No.
0:17:05 > 0:17:07No meat.
0:17:07 > 0:17:10And then secondly, the fillets.
0:17:10 > 0:17:12- So right down the centre?- Yeah.
0:17:12 > 0:17:13- Along the bone?- Exactly.
0:17:13 > 0:17:15- OK.- There's a small bone, here.
0:17:18 > 0:17:21And once again, you just follow the bones.
0:17:25 > 0:17:28So you want as much meat off the bone as possible.
0:17:28 > 0:17:31Yeah, there shouldn't be any meat on the bone left after.
0:17:35 > 0:17:38In your restaurant, how many people would have do prepare this?
0:17:38 > 0:17:39Or how many would you do?
0:17:39 > 0:17:43Actually, at the Rosewood, we can do up to 500.
0:17:43 > 0:17:46So you imagine you have 500 to do.
0:17:46 > 0:17:48- Wow.- You need to be really efficient at this.
0:17:48 > 0:17:52- So then the breast is off.- The breast is off, everything is off.
0:17:52 > 0:17:54There's nothing remaining on the bone, OK?
0:17:54 > 0:17:58And here, you still have the little fillet attached.
0:17:58 > 0:18:01OK? And then you can just trim it a bit.
0:18:01 > 0:18:03Have any of you done this before?
0:18:03 > 0:18:04- No.- No.
0:18:04 > 0:18:05I've done similar things.
0:18:05 > 0:18:08- Have you?- Yeah, so partridge.
0:18:08 > 0:18:09- OK.- I wish I had, now.
0:18:12 > 0:18:16So here you have the bones on one side, the legs and the fillets.
0:18:16 > 0:18:18- Easy!- Yeah.- OK?
0:18:19 > 0:18:21How do you feel, guys?
0:18:21 > 0:18:24Well, I will try my best but I don't think...
0:18:24 > 0:18:27You'll be fine, come on. Be confident.
0:18:27 > 0:18:30Don't try to put strength on the knife, there is no use.
0:18:30 > 0:18:33- As you see, it's just following the bones.- Yep.
0:18:33 > 0:18:35- OK.- How long are you going to give our cooks?
0:18:35 > 0:18:37We're going to be nice, we're going to give them ten minutes.
0:18:37 > 0:18:39Ten minutes. Confident, guys?
0:18:39 > 0:18:41- Give it a go.- Let's do this.
0:18:41 > 0:18:43OK, if you'd like to make your way back to your stations,
0:18:43 > 0:18:44- we'll begin.- OK.
0:18:47 > 0:18:50The cooks are off to a fiery start.
0:18:50 > 0:18:53They'll have to work skilfully and methodically so not to damage the
0:18:53 > 0:18:54delicate meat.
0:19:00 > 0:19:03I'm looking forward to getting stuck in and see how we get on.
0:19:04 > 0:19:07Knife skills are all important in the kitchen,
0:19:07 > 0:19:10to be able to work quickly, efficiently, and with a level of
0:19:10 > 0:19:11artistic flair.
0:19:12 > 0:19:13I've used game quite a bit,
0:19:13 > 0:19:18so I do often end up with a small bird that needs to be trimmed.
0:19:18 > 0:19:20So, fingers crossed.
0:19:20 > 0:19:23Whilst Craig might be used to handling game birds,
0:19:23 > 0:19:25Maryam is unfamiliar with the process.
0:19:26 > 0:19:28- Turn it upside down.- This way?
0:19:28 > 0:19:33The kitchen's in silence as the cooks tackle this intricate challenge.
0:19:33 > 0:19:37A slip of the knife could cost them in points as well as fingers.
0:19:37 > 0:19:40There could've been worse challenges.
0:19:40 > 0:19:43MUSIC PLAYS
0:19:46 > 0:19:49The Friday final brings many challenges,
0:19:49 > 0:19:52so Amandine's looking for a cook who isn't squeamish and can take all
0:19:52 > 0:19:54aspects of cookery in their stride.
0:19:56 > 0:19:58This is the first time I've actually done this,
0:19:58 > 0:20:00so it's quite interesting for me.
0:20:00 > 0:20:02I don't feel too bad about it, actually.
0:20:06 > 0:20:08Two minutes left, two minutes to go.
0:20:10 > 0:20:13The cooks will need to present a neat display of breasts and legs
0:20:13 > 0:20:16with a clean carcass as any waste of the tender meat will count
0:20:16 > 0:20:18against them.
0:20:19 > 0:20:23Going well. I've never done it before so I'm trying my best.
0:20:23 > 0:20:28So I don't know. I can see a little bit of meat left on the bone,
0:20:28 > 0:20:29but I'm trying my best.
0:20:33 > 0:20:34Good.
0:20:36 > 0:20:39It's a lot easier that I was thinking.
0:20:39 > 0:20:43So, I think when I'm going home, I will practise a lot, this one.
0:20:44 > 0:20:48Pretty good, I think there's a tiny bit of meat left, still on the bone,
0:20:48 > 0:20:49but pretty close.
0:20:49 > 0:20:51I'm pretty happy.
0:20:51 > 0:20:53At the moment, I'm quite comfortable with my knife skills.
0:20:53 > 0:20:55I'm very cautious, obviously, for safety.
0:20:55 > 0:20:58I don't do a lot of poultry, this type of stuff,
0:20:58 > 0:21:00but I'm feeling OK about it today, actually.
0:21:00 > 0:21:04I think I left a little bit of meat on the bones.
0:21:04 > 0:21:07So I'm not sure what I've done or how I've done it.
0:21:07 > 0:21:11I'm happy with that, yeah. This challenge could've been a lot worse.
0:21:11 > 0:21:12So I'll take that.
0:21:13 > 0:21:17Right, that's it, time's up, step away from your squabs.
0:21:17 > 0:21:20Let's see how you've got on.
0:21:20 > 0:21:22It's the moment of truth.
0:21:22 > 0:21:25One of our home cooks will be leaving the competition after this round.
0:21:25 > 0:21:28And Amandine will now judge the squabs to firm up her decision.
0:21:30 > 0:21:31Did you enjoy the challenge?
0:21:31 > 0:21:33- Yes.- I did.
0:21:33 > 0:21:35- Interesting.- Well, you've all done really well.
0:21:35 > 0:21:38- Thanks.- But obviously, you're going to inspect closely.
0:21:38 > 0:21:41So let's start. Do you want to start with this one?
0:21:41 > 0:21:42Yes.
0:21:42 > 0:21:45OK. So on this one...
0:21:46 > 0:21:50..this side is OK but on this one, we have a lot of flesh left over.
0:21:52 > 0:21:55But you have the small fillet, so not too bad.
0:21:55 > 0:21:57Thank you.
0:21:57 > 0:21:59Peter?
0:21:59 > 0:22:01So, on this one,
0:22:01 > 0:22:03- the little fillet disappeared.- OK.
0:22:03 > 0:22:05It's still on the bone.
0:22:08 > 0:22:10There's a piece left here as well.
0:22:11 > 0:22:14- Is that the first time for you?- Yep, first time.
0:22:15 > 0:22:18Maryam, so... Bone is not too bad.
0:22:20 > 0:22:23A little bit of flesh here left over.
0:22:23 > 0:22:25There's a lot of marks of knife on the meat.
0:22:26 > 0:22:29- That's not really neat.- Yeah.
0:22:29 > 0:22:31Obviously, it was the first one for you as well.
0:22:31 > 0:22:33Yeah, it was the first time.
0:22:33 > 0:22:35Good. Thank you.
0:22:36 > 0:22:38Right, guys, thank you so much.
0:22:38 > 0:22:41If you'd like to go back to the waiting room, we'll see you shortly,
0:22:41 > 0:22:42but very well done.
0:22:42 > 0:22:45- Thank you.- Thank you.- Thank you.
0:22:45 > 0:22:49Amandine can only choose two home cooks to go through to the final round.
0:22:49 > 0:22:51They all did a pretty good job.
0:22:51 > 0:22:55Yep. A couple of them, it was their first time, so...
0:22:55 > 0:22:57- Yeah. Not too bad for a first one. - OK.
0:22:57 > 0:23:00I think I did all right, actually. I felt comfortable with a knife,
0:23:00 > 0:23:04and once you understand where you've put the cut, I think it was OK.
0:23:04 > 0:23:06I should've been a surgeon.
0:23:06 > 0:23:10I've never done it before, this one was my first experience,
0:23:10 > 0:23:12so I tried my best.
0:23:12 > 0:23:14And I don't know what's going to happen, so I'm a bit nervous.
0:23:16 > 0:23:17I thought it went OK.
0:23:17 > 0:23:19I somehow ended up with a little piece of the fillet attached
0:23:19 > 0:23:22to one of the legs, but I think I did OK.
0:23:22 > 0:23:25So have you got an idea of who you might be sending home?
0:23:25 > 0:23:26I think I've made my mind up.
0:23:26 > 0:23:28Oh, OK. All right.
0:23:28 > 0:23:29Well, let's go break the news.
0:23:32 > 0:23:35Firstly, I'd like to say well done to all three of you.
0:23:35 > 0:23:37You've been absolutely brilliant.
0:23:37 > 0:23:40Unfortunately, one of you does have to leave the competition now
0:23:40 > 0:23:44and Amandine has made her mind up. So Amandine, it's over to you.
0:23:44 > 0:23:46I'm really sorry, I had to make a decision.
0:23:46 > 0:23:51But I base my decision on first, the way that you've been organised
0:23:51 > 0:23:55with your recipe, and the skills challenge.
0:23:55 > 0:23:56So...
0:24:00 > 0:24:02Maryam, I'm sorry but you'll have to go.
0:24:02 > 0:24:06- That's OK.- Aw, well done. - Thank you.- Well done.- Thank you.
0:24:06 > 0:24:10I'm sad. Yeah, I'm sad I'm leaving.
0:24:10 > 0:24:11Did you enjoy yourself?
0:24:11 > 0:24:14Yes, I really enjoyed it, it was a different experience.
0:24:14 > 0:24:17I really enjoyed the feeling of coming to be part of the show.
0:24:17 > 0:24:20- You've had a good time?- Yes, I did have a good time.- Give us a hug.
0:24:20 > 0:24:23- Well done.- Thank you.- Well done.
0:24:23 > 0:24:27- And congratulations.- Thank you. - Both through to the next round! - Thank you.
0:24:27 > 0:24:30So, just two home cooks remain, software director, Craig...
0:24:30 > 0:24:33I don't think there was much to choose between us in the butchery,
0:24:33 > 0:24:36so I'm just really glad that I was one of the two to get through.
0:24:36 > 0:24:38..and managing director Peter.
0:24:38 > 0:24:39I wasn't expecting to go through.
0:24:39 > 0:24:42I'm really determined to go on now and see if I can get through to the
0:24:42 > 0:24:43final on Friday.
0:24:49 > 0:24:51It's now time for our third and final round.
0:24:51 > 0:24:54Now, our home cooks have been given all the ingredients to one of
0:24:54 > 0:24:56Amandine's signature dishes.
0:24:56 > 0:24:59They'll have one hour to identify all the ingredients and to create a
0:24:59 > 0:25:01dish of their own.
0:25:01 > 0:25:04So for you at home, here's what Amandine has chosen.
0:25:04 > 0:25:08Amandine has chosen langoustine,
0:25:08 > 0:25:13Mousseon mushrooms, spring onions, peas,
0:25:13 > 0:25:17broad beans, coriander,
0:25:17 > 0:25:21lemon and egg, ginger and carrot and wonton sheets.
0:25:22 > 0:25:24Easy enough with Amandine's French flair,
0:25:24 > 0:25:26but what will our home cooks make?
0:25:28 > 0:25:30Right, cooks, you've got one hour.
0:25:30 > 0:25:33Reveal your ingredients because your time starts now.
0:25:33 > 0:25:34Good luck.
0:25:40 > 0:25:43Peter and Craig are thrown by Amandine's ingredients,
0:25:43 > 0:25:48which they think contain a mixture of Oriental and Italian flavours.
0:25:48 > 0:25:50Pasta.
0:25:52 > 0:25:54What do you reckon, Pete?
0:25:56 > 0:25:58I'm just trying to work out, if these have been pre-rolled or not.
0:25:58 > 0:26:00But...
0:26:03 > 0:26:06I'm a bit confused, because I've got a bit of Oriental here,
0:26:06 > 0:26:09and then I've got a bit of I don't know what, here. I can't decide.
0:26:09 > 0:26:11I think I know what all the ingredients are.
0:26:14 > 0:26:16It seems a bit of an unusual combination.
0:26:17 > 0:26:21Ever-confident Craig is first to jump in and make a start.
0:26:21 > 0:26:22MUSIC PLAYS
0:26:31 > 0:26:33Hi, Craig. Made a start?
0:26:33 > 0:26:37I've made a start, I'm still not 100% certain what I'm making,
0:26:37 > 0:26:41but I thought I'd get the mushrooms frying.
0:26:41 > 0:26:45- Have you identified...?- Yeah, it's fresh pasta. OK.
0:26:45 > 0:26:49So I'm going to turn that into matchsticks like a linguine.
0:26:49 > 0:26:51- OK. Well good luck. - So, langoustine carbonara.
0:26:51 > 0:26:54- Could be interesting, actually.- Very interesting.- Yeah.
0:26:56 > 0:27:00Craig's fresh pasta is, of course, a wonton wrapper,
0:27:00 > 0:27:02more commonly found in Chinese cooking.
0:27:06 > 0:27:08- Hi, Peter.- Hi.
0:27:08 > 0:27:09- How's it doing?- Good.
0:27:09 > 0:27:13I'm going to cook the langoustines with coriander, some ginger,
0:27:13 > 0:27:16some spring onion and a bit of lemon juice.
0:27:16 > 0:27:19I'm going to serve that with an open ravioli of mushrooms
0:27:19 > 0:27:21- with a butter sauce.- OK.
0:27:21 > 0:27:24I've noticed that you're trying everything.
0:27:24 > 0:27:26So this is pasta?
0:27:27 > 0:27:29Yeah. I'm going to go for it.
0:27:29 > 0:27:31OK, brilliant.
0:27:31 > 0:27:33- Good luck.- Thank you.- Great.
0:27:35 > 0:27:38Both our cooks are off on an Italian odyssey.
0:27:38 > 0:27:41Craig making linguine and Peter, a ravioli.
0:27:44 > 0:27:47Slightly unsure, they sound each other out to check they're on the
0:27:47 > 0:27:50- right track.- Have you gone for the ravioli then, Peter?
0:27:50 > 0:27:52Not saying.
0:27:52 > 0:27:54LAUGHTER
0:27:56 > 0:27:59Italian food is always about letting the ingredients speak for themselves.
0:27:59 > 0:28:03But this Italian food will probably speak with a Chinese accent.
0:28:05 > 0:28:09So, let's talk about Craig and what he's planning to do.
0:28:09 > 0:28:11Do you think he can achieve carbonara?
0:28:11 > 0:28:12I think it could work.
0:28:12 > 0:28:17- Really?- Even with a bit of ginger and coriander,
0:28:17 > 0:28:21it could be a bit of a twist to the proper Italian one.
0:28:21 > 0:28:23- Yeah.- It could be nice.
0:28:23 > 0:28:24And what about with the wonton wrappers?
0:28:24 > 0:28:26Would that work, though?
0:28:26 > 0:28:29He has to be clever in the way he's going to cook it.
0:28:29 > 0:28:32- I think he thinks he is adamant that it is just fresh pasta.- Yeah.
0:28:32 > 0:28:36I think I would've preferred to have made a little lasagne.
0:28:36 > 0:28:39Peter also thinks he has pasta.
0:28:39 > 0:28:42So he's going to do like an open ravioli.
0:28:42 > 0:28:47I'm really looking forward to see what he's going to do as a sauce,
0:28:47 > 0:28:48actually. Both of them.
0:28:48 > 0:28:51- It's missing a liquid. - It is missing a liquid, yeah.
0:28:53 > 0:28:56Whilst Peter is pondering his sauce, Craig has stormed ahead,
0:28:56 > 0:29:01knocking together a dish that features only a few of Amandine's ingredients.
0:29:01 > 0:29:03It looks like you're almost done, right?
0:29:03 > 0:29:06- I'm almost done, yeah.- Wow, that was quick.
0:29:06 > 0:29:08Have you not used all the ingredients, have you?
0:29:08 > 0:29:10Well, I've used a decent selection.
0:29:10 > 0:29:13- You've not used the peas?- I haven't used the peas, yeah, no.
0:29:13 > 0:29:15Did you really use beans and peas...?
0:29:15 > 0:29:17I didn't use the beans or the peas, no.
0:29:17 > 0:29:18I think that's good.
0:29:20 > 0:29:23But, of course, these are the complete ingredients that make one
0:29:23 > 0:29:25of Amandine's signature dishes.
0:29:27 > 0:29:30Craig is nearly finished and he has 35 minutes to go.
0:29:30 > 0:29:32I think it's far too much in advance.
0:29:32 > 0:29:34Everything is going to stick together.
0:29:34 > 0:29:37I decided not to use the peas and the beans just because I think,
0:29:37 > 0:29:39flavour wise, not mushrooms and peas together.
0:29:40 > 0:29:44Whilst Craig's nearly finished his dish in record time,
0:29:44 > 0:29:48Peter's concerned that, as in round one, he may struggle to finish it all.
0:29:48 > 0:29:50After this morning's running out of time,
0:29:50 > 0:29:52I'm hoping I'm actually going to be OK.
0:29:52 > 0:29:54Which is why I am trying to keep it simple.
0:29:54 > 0:29:57But most importantly to me is to get it on the plate on time.
0:29:57 > 0:30:01Over on the yellow station, a delighted Craig has finished his
0:30:01 > 0:30:04dish, with half an hour to kick back and relax.
0:30:04 > 0:30:06- You're finished!- I'm finished.
0:30:06 > 0:30:07You've got half an hour to go!
0:30:07 > 0:30:10I know. I think the ingredients will speak for themselves.
0:30:10 > 0:30:13I think that's a good expression of langoustine.
0:30:13 > 0:30:15- OK.- OK.
0:30:15 > 0:30:17- That was easy!- That was quick.
0:30:17 > 0:30:19Quick.
0:30:19 > 0:30:22But quick doesn't necessarily mean good.
0:30:23 > 0:30:25- You finished already?- Yeah, yeah.
0:30:26 > 0:30:28I don't want to overcomplicate it.
0:30:28 > 0:30:31- That was quick.- Yeah.- I'd better get a move on.
0:30:31 > 0:30:36Peter speeds up his game, leaving Craig to assess his handiwork.
0:30:36 > 0:30:38This is my idea of perfection.
0:30:40 > 0:30:42Peter's really pushing the boat out...
0:30:44 > 0:30:47..trying to incorporate all of Amandine's ingredients.
0:30:47 > 0:30:50Whilst Craig has time to reflect...
0:30:50 > 0:30:53I'm concerned that my dish is a little bit simple.
0:30:53 > 0:30:54..and reflect...
0:30:56 > 0:30:57..and reflect.
0:31:01 > 0:31:04Intrigued by Peter's busy workload,
0:31:04 > 0:31:06Craig's desperate to know what he's up to.
0:31:06 > 0:31:09- What are you doing there?- Making a...
0:31:09 > 0:31:11Just cooking up... Get some flavour out of the fish.
0:31:11 > 0:31:16- OK.- The heads, the...- What are you going to do with the langoustine?
0:31:16 > 0:31:18What are you going to do with the egg?
0:31:23 > 0:31:25Cooks, you've got 15 minutes to go.
0:31:25 > 0:31:29Well, Peter, you've got 15 minutes to go.
0:31:29 > 0:31:31- Thank you.- We can just stand here and watch.
0:31:31 > 0:31:35- Yeah, exactly.- Relax.- I'm enjoying this.- Good.
0:31:35 > 0:31:37Peter has decided to roast his langoustine,
0:31:37 > 0:31:39making a stock with the shells and heads,
0:31:39 > 0:31:42to create a sauce for his open ravioli.
0:31:44 > 0:31:46How are you doing on time, Peter?
0:31:46 > 0:31:48Another ten minutes, if I've got it, we'll be done.
0:31:48 > 0:31:52Craig spends the final ten minutes of the competition convincing
0:31:52 > 0:31:54himself that his dish is up to scratch.
0:31:54 > 0:31:57Yeah, even looking at the ingredients that are left,
0:31:57 > 0:32:00I don't think any of them will improve the dish.
0:32:00 > 0:32:02OK, I'm nearly finished now.
0:32:02 > 0:32:04Just bringing the sauce together, pasta's nearly done,
0:32:04 > 0:32:07I'm going to plate up and we'll be ready to serve.
0:32:11 > 0:32:14Yeah, I'm surprised I've finished on time.
0:32:14 > 0:32:16I'm probably a bit nervous from this morning.
0:32:22 > 0:32:25'So, both cooks have finished at opposite ends of the timescale.
0:32:25 > 0:32:28'But what will Amandine think of their end results?
0:32:28 > 0:32:31'Will it be a case of the hare and the tortoise?'
0:32:31 > 0:32:34Well, they've both beaten the clock and finished early,
0:32:34 > 0:32:35so it's time to taste!
0:32:37 > 0:32:39First to be judged is Craig,
0:32:39 > 0:32:43who's made languoustine carbonara with mushrooms and spring onions.
0:32:50 > 0:32:51Did you enjoy the challenge?
0:32:51 > 0:32:53I did, yeah. It was pretty awesome.
0:32:53 > 0:32:56And you identified all the ingredients OK?
0:32:56 > 0:32:57- Yeah.- The pasta...
0:32:58 > 0:33:00..is actually...
0:33:00 > 0:33:01Wonton sheet.
0:33:01 > 0:33:03- Really?- Yeah.
0:33:03 > 0:33:04Oh.
0:33:04 > 0:33:07It's going to have the same family, anyway.
0:33:07 > 0:33:08So tell us what you've made.
0:33:08 > 0:33:11A langoustine carbonara.
0:33:11 > 0:33:13Good! All right, well, let's taste.
0:33:23 > 0:33:26I think, in a way, it works well, to be fair.
0:33:26 > 0:33:28- Tasty. - Yeah, it's really tasty.
0:33:30 > 0:33:31- Thank you.- Yeah.
0:33:32 > 0:33:35- Yeah, all right, well, thank you very much.- Thanks very much.
0:33:35 > 0:33:37If you'd like to go back to the waiting room for the last time...
0:33:37 > 0:33:41- Thank you.- ..we'll see you shortly. - Thanks very much, guys. - Thank you, Craig.
0:33:41 > 0:33:45I think, flavour-wise, I think mine was spot-on.
0:33:45 > 0:33:46It was a tasty dish.
0:33:46 > 0:33:50Yeah, it was. But, I mean, with langoustine, onions and mushroom,
0:33:50 > 0:33:52you can't be wrong anyway, so...
0:33:52 > 0:33:54Wow, the egg.
0:33:54 > 0:33:55Mmm, it's really good.
0:33:55 > 0:33:58For me, langoustine is an expensive product,
0:33:58 > 0:33:59and you don't want to waste it.
0:33:59 > 0:34:02- He said it didn't need the head for the sauce.- It didn't need,
0:34:02 > 0:34:04- but he should have done it. - But he should have done.- Yeah.
0:34:04 > 0:34:06There are a lot of interesting flavours on there,
0:34:06 > 0:34:09but if she uses them all, I'm sure it's going to be amazing.
0:34:09 > 0:34:11Last into the tasting room is Peter.
0:34:11 > 0:34:13He's roasted the langoustines,
0:34:13 > 0:34:17serving of them with an open ravioli of mushrooms, peas, beans,
0:34:17 > 0:34:18and a langoustine sauce.
0:34:21 > 0:34:23- Did you enjoy that? - I did, it was great.
0:34:23 > 0:34:25So, you identified all the ingredients, do you think?
0:34:25 > 0:34:26I did, yeah, I did, yes. Yeah.
0:34:26 > 0:34:28What about the pasta?
0:34:29 > 0:34:31OK, I...
0:34:32 > 0:34:34All right, well, let's taste.
0:34:34 > 0:34:35Let's try it.
0:34:44 > 0:34:45It's really good.
0:34:45 > 0:34:49I really like the heat of the ginger and the acidity of the lemon.
0:34:49 > 0:34:52It brings a bit of freshness to it.
0:34:52 > 0:34:53Good job.
0:34:53 > 0:34:56- Thank you.- Fantastic!- Lovely. - And it's not overcooked.
0:34:56 > 0:34:58- Well, well done, Peter. Thank you so much.- Thank you.- Thank you.
0:34:58 > 0:35:01If you'd like to go back to the waiting room for the last time...
0:35:01 > 0:35:02- Lovely.- ..we'll see you shortly.
0:35:02 > 0:35:04- Here we go.- Mmm.
0:35:04 > 0:35:06I've actually really surprised myself, yeah.
0:35:06 > 0:35:09After this morning's effort, I'm really, really pleased again.
0:35:09 > 0:35:13I really liked the fact that he used the heads, so no wastage.
0:35:13 > 0:35:15Mmm.
0:35:15 > 0:35:17That sauce is really interesting.
0:35:17 > 0:35:20At the end of it the ginger, and the lemon that he put at the very end,
0:35:20 > 0:35:22brings a lot of freshness to the plate,
0:35:22 > 0:35:24so it's definitely a good one.
0:35:24 > 0:35:27I was really, really pleased with the comments. Very, very proud.
0:35:27 > 0:35:29So, you've seen them in all three challenges.
0:35:29 > 0:35:32Have you got an idea of who you might pick for the Friday final?
0:35:32 > 0:35:34- Don't know yet. - Oh, you still don't know.
0:35:34 > 0:35:36- Still hesitating. - Well, that's fine.
0:35:36 > 0:35:39I mean, you don't have to decide yet, because we get to now see
0:35:39 > 0:35:41- what you make with those ingredients.- OK, let's go.
0:35:43 > 0:35:46So, guys, this is the best bit, cos you get to sit back and relax now,
0:35:46 > 0:35:50while Amandine shows us what she does with those ingredients.
0:35:50 > 0:35:54- What are you making?- So we're going to prep some langoustine ravioli,
0:35:54 > 0:35:57with some beans and broad beans.
0:35:57 > 0:35:58Perfect. OK, take it away.
0:36:00 > 0:36:03OK, so, we'll use the head for...
0:36:06 > 0:36:07..the sauce.
0:36:07 > 0:36:10You were pleased to see Peter use the heads?
0:36:10 > 0:36:13Yes, for me, it's really important when you're using such
0:36:13 > 0:36:16an expensive product like that to use every part of it.
0:36:17 > 0:36:19Do you like cooking with seafood?
0:36:19 > 0:36:20I love cooking with seafood.
0:36:20 > 0:36:22Seafood, vegetables, fish.
0:36:23 > 0:36:25I'm not really a meaty person.
0:36:27 > 0:36:28Fiddly!
0:36:29 > 0:36:31I know, they are tough!
0:36:32 > 0:36:33So, here you have the little...
0:36:36 > 0:36:38..bits to get rid of.
0:36:38 > 0:36:40Well, how long have you been at the Rosewood now?
0:36:40 > 0:36:42Yeah, it's been two years now.
0:36:42 > 0:36:44Wow. Has that gone quick?
0:36:44 > 0:36:46Time flies by. Yeah, really.
0:36:46 > 0:36:49OK, instead of adding the butter at the end of it,
0:36:49 > 0:36:52like what you've done actually, to thicken the sauce,
0:36:52 > 0:36:54we're going to put it in since the beginning.
0:36:54 > 0:36:56Chopped in small pieces, to get the best of it.
0:36:59 > 0:37:01Did you originally train as a doctor?
0:37:01 > 0:37:02Ha-ha!
0:37:02 > 0:37:05Not really as a doctor, actually, A pharmacist.
0:37:05 > 0:37:06- Oh, right, OK.- Yeah.
0:37:06 > 0:37:11When I quit the university, I worked in a pizzeria as a waitress.
0:37:11 > 0:37:14- Wow.- And, believe it or not, but I really loved it.
0:37:14 > 0:37:18- And that's how you got into cooking? - Yeah, definitely.
0:37:18 > 0:37:21So the idea is to have the carrots...
0:37:21 > 0:37:26Really carrot broth, as a soup, so quite thinly.
0:37:37 > 0:37:40I'm going to just keep this for the very end,
0:37:40 > 0:37:42cos it's always a bit fresh.
0:37:43 > 0:37:45With the langoustines, apart from the little bit
0:37:45 > 0:37:48you took out the tail, can you use absolutely everything?
0:37:48 > 0:37:50- In the head and everything? - Yeah.- Yeah.
0:37:54 > 0:37:56How do you come up with your dishes?
0:37:56 > 0:37:59Do you work with the other chefs, or do you experiment at home?
0:37:59 > 0:38:01There's really no rules.
0:38:01 > 0:38:03Sometimes you have a really clear idea in your mind.
0:38:03 > 0:38:06Sometimes it's a thing that you need to work on longer.
0:38:07 > 0:38:10Obviously, I try to have the team involved.
0:38:10 > 0:38:14- It can be a mix of really different things.- Yeah.
0:38:14 > 0:38:16So the egg was actually just a glue.
0:38:19 > 0:38:21You weren't far off, Peter, with your ravioli.
0:38:21 > 0:38:23- No.- No.
0:38:23 > 0:38:24And you know what I really like,
0:38:24 > 0:38:27when you're putting langoustine like that in the ravioli,
0:38:27 > 0:38:30is that you have all the juice from the langoustine
0:38:30 > 0:38:33which is going to remain in the ravioli itself.
0:38:34 > 0:38:36Why would you use wonton wrappers instead of pasta,
0:38:36 > 0:38:38or homemade pasta?
0:38:38 > 0:38:41It's really simple. You don't get a messy bench,
0:38:41 > 0:38:43because you have flour everywhere.
0:38:45 > 0:38:47So, with the broad bean, what you forgot is actually
0:38:47 > 0:38:49to take the skin off.
0:38:51 > 0:38:53What I really like is that all the garnishes,
0:38:53 > 0:38:57they almost have the same shape inside and size,
0:38:57 > 0:38:59so it's really nice.
0:38:59 > 0:39:00The ginger...
0:39:01 > 0:39:05Why do you put it in...? Why don't you put it in at the beginning?
0:39:05 > 0:39:07What I really like is the freshness of it.
0:39:07 > 0:39:10- Oh, OK.- And if you cook it, you're going to lose it.
0:39:14 > 0:39:15Mmm.
0:39:33 > 0:39:35So, I reckon that it's enough.
0:39:42 > 0:39:45When you have such a beautiful langoustine like that,
0:39:45 > 0:39:47be careful not to overcook it.
0:39:52 > 0:39:53We have a garnish.
0:39:55 > 0:39:56Really fresh.
0:39:57 > 0:39:58Lovely colours.
0:40:03 > 0:40:04Add a bit of the raw spring onion.
0:40:06 > 0:40:08A bit of ginger.
0:40:11 > 0:40:12And a bit of lemon.
0:40:28 > 0:40:30That looks amazing.
0:40:31 > 0:40:33That's it.
0:40:33 > 0:40:34Well done.
0:40:38 > 0:40:40- Right, this is the best, best, best bit.- Happy days.
0:40:40 > 0:40:42- You get to taste.- Go on, then.
0:40:47 > 0:40:48- Mmm.- What do you think?
0:40:49 > 0:40:52Yeah, you've got a lot, got the ginger.
0:40:53 > 0:40:54Smashed it.
0:40:54 > 0:40:56- Absolutely smashed it. - Mmm.- Mmm.
0:40:56 > 0:40:58Well, it is time now to declare your winner,
0:40:58 > 0:41:01and who you're going to pick as your partner in the Friday final.
0:41:01 > 0:41:03But before you do, let's have a quick recap of what
0:41:03 > 0:41:05our cooks made earlier.
0:41:06 > 0:41:10In the first round, the flavours in Craig's lamb were a huge success.
0:41:10 > 0:41:13In the second, his well trimmed squab won him through.
0:41:13 > 0:41:18And his langoustine carbonara was a simple classic, but full of flavour.
0:41:18 > 0:41:21I think flavour wise, I think mine was spot-on.
0:41:21 > 0:41:22I hope I've done enough.
0:41:22 > 0:41:25Peter left it down to the wire in round one.
0:41:25 > 0:41:28He had success with preparing the squab in the second.
0:41:28 > 0:41:32And in the final round, his langoustine ravioli was a triumph.
0:41:32 > 0:41:33But what will be the outcome?
0:41:34 > 0:41:37It's really difficult to say whether I've done enough to win this,
0:41:37 > 0:41:40but I really do hope so, cos I would love to be back on Friday.
0:41:42 > 0:41:44Firstly, a massive well done to both of you.
0:41:44 > 0:41:48You've been brilliant today, and I hope you've enjoyed yourselves.
0:41:48 > 0:41:51Sadly, only one of you can go through to the Friday final
0:41:51 > 0:41:54as Amandine's partner, and she has made her mind up,
0:41:54 > 0:41:56so it's over to you.
0:41:56 > 0:41:58Unfortunately, I have to make a choice.
0:41:58 > 0:42:00I made my choice on two things.
0:42:00 > 0:42:03Wastage and time management.
0:42:07 > 0:42:09So, I'm going to take Peter with me.
0:42:09 > 0:42:10Oh!
0:42:11 > 0:42:12Aww.
0:42:12 > 0:42:13Over the moon.
0:42:13 > 0:42:15Absolutely fantastic, really pleased.
0:42:15 > 0:42:18- Well done, Peter. - Thank you.
0:42:18 > 0:42:20- What a lovely reaction. - Very well done.- Thank you.
0:42:20 > 0:42:21It's been an amazing day.
0:42:21 > 0:42:24I mean, when I came all I wanted to do was to learn something new,
0:42:24 > 0:42:28and I've done that, so I'm really happy.
0:42:28 > 0:42:30But on the other hand, disappointed.
0:42:30 > 0:42:32Any tips for Peter for Friday?
0:42:32 > 0:42:34Relax, enjoy, have fun.
0:42:34 > 0:42:36I mean, basically, just be yourself.
0:42:36 > 0:42:39- Brilliant. Well done.- Zut alors!
0:42:39 > 0:42:42I think that Pete is definitely a team player.
0:42:42 > 0:42:44He listens.
0:42:44 > 0:42:46I think it should be fun.
0:42:47 > 0:42:48Yeah.
0:42:50 > 0:42:52Tomorrow on Yes Chef...
0:42:52 > 0:42:57three more home-cooks go all out to impress top chef Paul Ainsworth.
0:42:57 > 0:42:59- And I want to win. - Yeah, yeah, I know.
0:42:59 > 0:43:01Yeah, I want to win again.
0:43:01 > 0:43:04It's a chance for them to work alongside the best in the business.
0:43:04 > 0:43:07But only one can become their partner in the Friday final.