Amandine Chaignot Yes Chef


Amandine Chaignot

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Four of the best chefs in Britain are on the hunt for their perfect partner.

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Three amateur home cooks are here to prove they have what it takes to be

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paired with the best in the business,

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for the cooking experience of a lifetime.

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-I'm not really sure it's time to be relaxing today!

-No.

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Each day, a different chef will choose their perfect

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partner from three talented home cooks.

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This food is very posh.

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It's very posh food.

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Then, all four pairs will go head-to-head in our Friday final,

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cooking for culinary royalty, Pierre Koffmann.

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What impresses me with food is the end result.

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The taste is the most important.

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The professional chefs' reputations are on the line.

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This is my idea of perfection.

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And the amateur home cooks have a lot to live up to.

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This is Yes Chef.

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Hello and welcome to Yes Chef.

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

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First up, it's Maryam from Iran.

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She's a full-time mum living just outside Chester.

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I'm relaxed and I can't wait to see their look when they try my dish.

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Next, it's Peter Miles.

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He's the managing director of a technology company in Lancashire.

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I like to cook really homely food - steaks, stews etc.

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But when I'm trying to impress friends,

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I get them round for a tasting menu.

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And finally, it's Craig Edmund from South Wales.

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He's director of a software company.

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People would describe my cooking as varied.

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I rarely cook the same dish twice.

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Creativity and innovation are my strong points.

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My weakness is my cleanliness.

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My wife is always having to clean up after me.

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Our cooks are ready to go.

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So let's meet today's chef.

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Today's chef is Amandine Chaignot.

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Amandine is the executive chef at the Rosewood in London.

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She defines her modern French cooking style as fresh, honest, intricate.

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What defines me is simplicity.

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The most important thing is to have the freshest,

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best ingredients to work with.

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Having worked with the likes of Alan Ducasse

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and Jean-Francois Piege, to name a few,

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Amandine knows exactly what she's looking for in today's home-cooks.

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Well, in my kitchen there is no space for messy chefs,

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people who lose their temper.

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As chefs, I think that we are all really competitive, so, yeah,

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of course I'm going to win.

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Welcome everyone to Yes Chef.

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Now, Amandine, you're going to be picking one of our home cooks to be

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your partner in this week's Friday final.

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What are you going to be looking for?

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Well, obviously as someone who is really into food,

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a great sense of organisation, a great sense of seasoning.

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-And, of course, someone who is really having fun.

-Perfect.

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So cooks, you've got 45 minutes to create your best dish for Amandine.

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Now she will be watching your every move in the kitchen to see how you

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cope, and at the end, obviously, it's the all-important taste test.

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So, Amandine, any last tips for our cooks?

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-Have fun.

-Brilliant.

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OK, well, let's get on with it.

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Right cooks, you've got 45 minutes.

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Good luck, because your time starts now.

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So, our cooks are off.

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They're going all out to win over Amandine with their signature dish.

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Today, Craig has chosen lamb with an Indian crust

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served with saag aloo and mango chutney.

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And although he has cooked this dish before...

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I've cooked this dish about twice.

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Both were really, really good. It took me about 40 minutes.

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So I'm feeling quite comfortable, so far.

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This is the first time his food has been judged by a professional chef.

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I'm really interested in seeing what she makes of it, really.

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Yeah.

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Over at the green station, Mariam has opted for a traditional Iranian

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chicken dish served with saffron rice and barberry jam.

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I chopped the onion, mixed it with black pepper.

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And I'm going to start cooking it for 20 minutes.

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This dish is a firm family favourite,

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and Mariam's cooked it so many times she's unfazed by the competition.

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I've cooked this dish over 100 times,

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so this is not going to be the last time and everyone loves this.

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So I'm quite confident about what I'm cooking today.

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On the red team, Peter's chosen to make a fillet of beef on a bed of

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garlic spinach, topped with a potato galette served with parsnip

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puree and a red wine and port jus.

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I'm a real meat eater and a good steak's really lovely.

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My big question is the gravy,

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whether I'm going to get that reduced down or not, in time.

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But fingers crossed, everything else is looking OK.

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-Hi, Peter.

-Hi.

-Hi.

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-How are we?

-I'm good, I'm good, thank you.

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Just making a gravy, here.

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What have you got the mushroom for?

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They're just going to add some depth to the gravy.

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Do you cook a lot at home or...?

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Yeah, I do. I find it a good way of relaxing.

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I travel around the country a lot so when I get home...

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-I'm not really sure it's going to be relaxing today.

-No, no, OK.

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Try and relax, try and enjoy it.

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-I will.

-But your wife's a vegetarian, isn't she?

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She is, I've been practising and practising.

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And you can only eat so much fillet steaks,

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-so the dogs have been very happy.

-Oh, I bet they are.

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-Lucky dogs! Lucky dogs!

-Absolutely.

-OK, well good luck.

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-Thank you very much.

-And we'll see you shortly.

-Super.

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See you later.

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-Hi, Maryam.

-Hi.

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-How are you?

-I'm good, I'm very well, thank you.

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-Good.

-Chicken using the pressure cooker.

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The next thing is my rice.

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OK, so tell us about the dish.

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Is it a...?

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It's a traditional Iranian dish, we call it Zereshk Polow.

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So this food is very posh.

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So, everyone...

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In Iran, it is very posh food.

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So I brought these nuts from Iran. This is zereshk.

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They actually come from Iran?

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-Let's have a look.

-Can I try?

-Yes, of course you can try.

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This is very fresh, it's just a slice of...

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-Lovely.

-So I'm going to make a little jam with this barberry

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and then put this one on top.

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PRESSURE COOKER WHISTLES

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It's all going off on here!

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I'll let you carry on and concentrate.

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-Thank you.

-Good luck.

-Thank you very much.

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-Hi, Craig.

-Hi.

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How's it going?

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It's good, I've got my potatoes cooking now.

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Can we have a look?

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-Yep.

-This is going to be a saag aloo,

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we've got some spinach wilting in here.

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-Lovely.

-And then we've got a nice piece of lamb rump.

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An Indian crust, so...

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We've got lots of lovely spices and herbs.

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-Smells so good.

-There's poppadom in the crust as well.

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-OK.

-Instead of breadcrumbs.

-Brilliant.

-Great.

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-Well, good luck.

-Thank you.

-We'll let you carry on.

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Can't wait to eat.

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So, as the cooks get stuck in,

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Peter's slightly worried he's not going to finish in time.

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I've got a lot to do, still.

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Hopefully, we should be OK.

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Peter, he seems to be super organised.

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Really steady, really calm.

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There we go, that's better. Fantastic.

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His dish, do you think it's quite simple or...?

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It seems to be simple but I think that he's going to add a bit of a

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twist at the end of it. I think.

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Yeah. Hopefully.

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I put a little bit too much pepper, but with the mixture of lime and

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saffron, it's fine.

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Maryam is making a traditional Iranian dish.

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I wonder if she's going to twist it a bit to make it more modern,

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maybe to add a bit of her style to a real traditional recipe.

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I don't know a lot about Iranian food, so I'm really curious about it.

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Oh, good.

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So far, it's all going to plan.

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I'm feeling pretty good. Feeling pretty good.

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-Craig.

-There's a lot of prep around and a lot of flavour.

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I think it's got the right mixture of complexity but also being

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something that can get done within 45 minutes.

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I'm not really into lamb, so...

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Shh, don't tell him.

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But I'm sure with all the spices on it, it can be really interesting.

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OK.

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I think you've got some good contestants out there.

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Definitely. I can't wait.

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-How's it going over there, Peter?

-It's all right.

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Sure you've got enough time to cook that?

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I'm not sure about it at the moment.

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-It's a big piece of fillet.

-It is a big bit of fillet. I better get on.

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Cooks, you've had half an hour, you've got 15 minutes left.

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15 minutes to go, guys.

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It's warm.

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-You OK?

-Yeah.

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That's got to go in for four minutes and I've going to turn it halfway

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-through so it cooks evenly in the oven.

-Good.

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Peter's racing against the clock.

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But Maryam's concerned she's overseasoned her chicken dish.

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It's too much pepper.

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-Too much pepper, did you say?

-Too much pepper's gone in.

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-You put too much in?

-Yeah.

-Oh, no, why?

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-I don't know.

-You don't know!

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And Peter's not sure he'll have enough time to reduce his sauce.

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Are you not happy with it?

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No. I think it's just a little bit too...

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-You need it reducing a little bit more?

-Yeah, I do. Unfortunate.

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Time's running out fast for the cooks and Amandine's interested in

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seeing how Craig's getting on with his lamb.

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Just going to have a look for your recipe.

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This is just about to go into the oven, it's pan-fried,

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it's got its Indian spiced crust.

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Smells lovely.

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MUSIC PLAYS

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Just two minutes left, two minutes to go!

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Maryam's first to plate up, and not far behind her is Craig.

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But Peter looks like he'll be leaving it right down to the wire.

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MUSIC PLAYS

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Ten, nine, eight, seven,

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six, five, four, three, two, one.

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That's it! Time's up!

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Stop cooking!

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Oh, that was so close.

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Right, it's time to taste.

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First into the tasting room is Craig.

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He's serving lamb with an Indian crust,

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served with saag aloo and a mango chutney.

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-How was the challenge for you?

-It was very good, very good.

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I really enjoyed it.

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-Can't wait to try it.

-Yes, let's taste.

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-Did you try it yourself?

-I did.

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Yes, you could've put a bit more salt in the lamb.

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-Yeah.

-There's a real spice to your mango chutney.

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-Really lovely.

-Yeah?

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-Happy?

-Love that.

-Good.

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And the cooking's perfect.

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-The lamb is cooked perfectly?

-Yeah.

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-Happy days, thank you very much.

-Well done.

-Well done.

-Well done.

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-Wow.

-Wow.

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I thought it went really well. I was really pleased with the feedback.

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-Did you enjoy that?

-Very much, actually, yeah.

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The chutney is just fantastic.

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Cooking is perfect.

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I would have just have added a bit of salt on the lamb.

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-One last bit.

-Finish it.

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You had potato balancing everything and that was really interesting.

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I hope I've done enough to impress them so far.

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I think I have.

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Next up is Maryam with her traditional Iranian chicken dish,

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served with saffron rice and a barberry jam.

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-Here you go.

-Lovely.

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-Thank you.

-It looks lovely.

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-Thanks.

-Thank you.

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MUSIC PLAYS

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-It's really good.

-Yeah?

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I really like it, I really liked the balance of the sweetness of the jam

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that you've made, and the pepper, makes everything really well.

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The chicken is maybe just a bit dry,

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because you plated so early that actually,

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-it give it the time release all the juice.

-OK.

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But apart from this, it's really lovely.

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-Well done!

-Thank you.

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-Are you happy?

-Yes, I am, thank you.

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-Good.

-Thank you very much.

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I think it went well.

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But they weren't happy with my chicken.

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That's lovely.

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How was that dish for you?

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It was really good, though I think that the saffron is a bit overwhelming.

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I think that she didn't really manage her time really well.

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I've done this dish so many times before,

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so I know from that, I need to put the chicken the last thing on the dish.

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And finally, it's Peter's dish of the day.

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Fillet of beef on a bed of garlic spinach, topped with a potato

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galette with parsnip puree and a red wine and port jus.

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There we go.

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Did you enjoy the challenge?

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-I did, I did, but time ran away, I'm afraid.

-OK.

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Great.

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MUSIC PLAYS

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What do you think?

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Yeah, it's just a bit of a pity that the jus is not reduced enough.

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But I really like the spinach, it's perfect for me.

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I really like the puree.

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-Just ran out of time.

-Time did run away.

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-It did.

-But are you pleased?

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I'm very pleased with what I did. It was just time, that was all.

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-So, thank you.

-Thank you so much.

-OK.

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Wow.

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It's massively different, cooking here than practising at home,

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-how much time you actually let drift.

-I love it.

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I think that he's been a bit challenged to manage his time,

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to get the perfect gravy reduced and the crispy potato.

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I'm most disappointed about my jus, because at home,

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I practised that so many times, it was really good.

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And this one was a failure, let's be honest.

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Simple things are the most complicated.

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To get the perfect cooking, the perfect seasoning,

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the perfect gravy.

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Is anybody standing out at the moment?

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I think that I'm starting to make my mind, yes.

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OK. Well, hold that thought because we've still got your skills test to go.

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-Let's do it.

-Let's go.

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-How did you all find the first challenge?

-Yeah, it was good.

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Hard work. Hard work.

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Hard work, well it's probably going to get a little bit harder

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now, because Amandine has set you a test to see who's got the skills

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she is looking for. So, Amandine, what are we doing?

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We're going to prep a squab.

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So it's a squab, it's a pigeon. Right.

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It's not that complicated.

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I just want to see how you behave with the knife.

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Basically, when you are able to butcher it probably,

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-you can do exactly the same with a hen, with a woodcock.

-Any bird?

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Chicken, anything. So it's a really good skill to have.

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-Basics.

-Yeah, OK. Well, let's get on with it.

-OK.

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So, first thing...

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..going to burn it a bit.

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This is just to make sure that there is no little feather remaining.

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Oh, hello.

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If there's feathers on there, is that a massive problem?

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It's not really nice to eat.

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But this way, you can make sure that there is no feathers remaining.

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Secondly, what I'm going to ask you is to take the legs out

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and take the fillet.

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It's really simple. OK?

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So, for the leg, use your finger to pick the meat from the bone.

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Can you feel it with a knife, where the bone is?

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-You can feel it with the knife and you can feel it with your finger as well.

-OK.

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Are you cutting the bone out or do you cut around it?

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There's no strength at all.

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-OK.

-You're just pulling the legs out.

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-And then cut round them?

-That's it.

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-OK.

-So you see there's nothing left on the bone.

-No.

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No meat.

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And then secondly, the fillets.

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-So right down the centre?

-Yeah.

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-Along the bone?

-Exactly.

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-OK.

-There's a small bone, here.

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And once again, you just follow the bones.

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So you want as much meat off the bone as possible.

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Yeah, there shouldn't be any meat on the bone left after.

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In your restaurant, how many people would have do prepare this?

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Or how many would you do?

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Actually, at the Rosewood, we can do up to 500.

0:17:390:17:43

So you imagine you have 500 to do.

0:17:430:17:46

-Wow.

-You need to be really efficient at this.

0:17:460:17:48

-So then the breast is off.

-The breast is off, everything is off.

0:17:480:17:52

There's nothing remaining on the bone, OK?

0:17:520:17:54

And here, you still have the little fillet attached.

0:17:540:17:58

OK? And then you can just trim it a bit.

0:17:580:18:01

Have any of you done this before?

0:18:010:18:03

-No.

-No.

0:18:030:18:04

I've done similar things.

0:18:040:18:05

-Have you?

-Yeah, so partridge.

0:18:050:18:08

-OK.

-I wish I had, now.

0:18:080:18:09

So here you have the bones on one side, the legs and the fillets.

0:18:120:18:16

-Easy!

-Yeah.

-OK?

0:18:160:18:18

How do you feel, guys?

0:18:190:18:21

Well, I will try my best but I don't think...

0:18:210:18:24

You'll be fine, come on. Be confident.

0:18:240:18:27

Don't try to put strength on the knife, there is no use.

0:18:270:18:30

-As you see, it's just following the bones.

-Yep.

0:18:300:18:33

-OK.

-How long are you going to give our cooks?

0:18:330:18:35

We're going to be nice, we're going to give them ten minutes.

0:18:350:18:37

Ten minutes. Confident, guys?

0:18:370:18:39

-Give it a go.

-Let's do this.

0:18:390:18:41

OK, if you'd like to make your way back to your stations,

0:18:410:18:43

-we'll begin.

-OK.

0:18:430:18:44

The cooks are off to a fiery start.

0:18:470:18:50

They'll have to work skilfully and methodically so not to damage the

0:18:500:18:53

delicate meat.

0:18:530:18:54

I'm looking forward to getting stuck in and see how we get on.

0:19:000:19:03

Knife skills are all important in the kitchen,

0:19:040:19:07

to be able to work quickly, efficiently, and with a level of

0:19:070:19:10

artistic flair.

0:19:100:19:11

I've used game quite a bit,

0:19:120:19:13

so I do often end up with a small bird that needs to be trimmed.

0:19:130:19:18

So, fingers crossed.

0:19:180:19:20

Whilst Craig might be used to handling game birds,

0:19:200:19:23

Maryam is unfamiliar with the process.

0:19:230:19:25

-Turn it upside down.

-This way?

0:19:260:19:28

The kitchen's in silence as the cooks tackle this intricate challenge.

0:19:280:19:33

A slip of the knife could cost them in points as well as fingers.

0:19:330:19:37

There could've been worse challenges.

0:19:370:19:40

MUSIC PLAYS

0:19:400:19:43

The Friday final brings many challenges,

0:19:460:19:49

so Amandine's looking for a cook who isn't squeamish and can take all

0:19:490:19:52

aspects of cookery in their stride.

0:19:520:19:54

This is the first time I've actually done this,

0:19:560:19:58

so it's quite interesting for me.

0:19:580:20:00

I don't feel too bad about it, actually.

0:20:000:20:02

Two minutes left, two minutes to go.

0:20:060:20:08

The cooks will need to present a neat display of breasts and legs

0:20:100:20:13

with a clean carcass as any waste of the tender meat will count

0:20:130:20:16

against them.

0:20:160:20:18

Going well. I've never done it before so I'm trying my best.

0:20:190:20:23

So I don't know. I can see a little bit of meat left on the bone,

0:20:230:20:28

but I'm trying my best.

0:20:280:20:29

Good.

0:20:330:20:34

It's a lot easier that I was thinking.

0:20:360:20:39

So, I think when I'm going home, I will practise a lot, this one.

0:20:390:20:43

Pretty good, I think there's a tiny bit of meat left, still on the bone,

0:20:440:20:48

but pretty close.

0:20:480:20:49

I'm pretty happy.

0:20:490:20:51

At the moment, I'm quite comfortable with my knife skills.

0:20:510:20:53

I'm very cautious, obviously, for safety.

0:20:530:20:55

I don't do a lot of poultry, this type of stuff,

0:20:550:20:58

but I'm feeling OK about it today, actually.

0:20:580:21:00

I think I left a little bit of meat on the bones.

0:21:000:21:04

So I'm not sure what I've done or how I've done it.

0:21:040:21:07

I'm happy with that, yeah. This challenge could've been a lot worse.

0:21:070:21:11

So I'll take that.

0:21:110:21:12

Right, that's it, time's up, step away from your squabs.

0:21:130:21:17

Let's see how you've got on.

0:21:170:21:20

It's the moment of truth.

0:21:200:21:22

One of our home cooks will be leaving the competition after this round.

0:21:220:21:25

And Amandine will now judge the squabs to firm up her decision.

0:21:250:21:28

Did you enjoy the challenge?

0:21:300:21:31

-Yes.

-I did.

0:21:310:21:33

-Interesting.

-Well, you've all done really well.

0:21:330:21:35

-Thanks.

-But obviously, you're going to inspect closely.

0:21:350:21:38

So let's start. Do you want to start with this one?

0:21:380:21:41

Yes.

0:21:410:21:42

OK. So on this one...

0:21:420:21:45

..this side is OK but on this one, we have a lot of flesh left over.

0:21:460:21:50

But you have the small fillet, so not too bad.

0:21:520:21:55

Thank you.

0:21:550:21:57

Peter?

0:21:570:21:59

So, on this one,

0:21:590:22:01

-the little fillet disappeared.

-OK.

0:22:010:22:03

It's still on the bone.

0:22:030:22:05

There's a piece left here as well.

0:22:080:22:10

-Is that the first time for you?

-Yep, first time.

0:22:110:22:14

Maryam, so... Bone is not too bad.

0:22:150:22:18

A little bit of flesh here left over.

0:22:200:22:23

There's a lot of marks of knife on the meat.

0:22:230:22:25

-That's not really neat.

-Yeah.

0:22:260:22:29

Obviously, it was the first one for you as well.

0:22:290:22:31

Yeah, it was the first time.

0:22:310:22:33

Good. Thank you.

0:22:330:22:35

Right, guys, thank you so much.

0:22:360:22:38

If you'd like to go back to the waiting room, we'll see you shortly,

0:22:380:22:41

but very well done.

0:22:410:22:42

-Thank you.

-Thank you.

-Thank you.

0:22:420:22:45

Amandine can only choose two home cooks to go through to the final round.

0:22:450:22:49

They all did a pretty good job.

0:22:490:22:51

Yep. A couple of them, it was their first time, so...

0:22:510:22:55

-Yeah. Not too bad for a first one.

-OK.

0:22:550:22:57

I think I did all right, actually. I felt comfortable with a knife,

0:22:570:23:00

and once you understand where you've put the cut, I think it was OK.

0:23:000:23:04

I should've been a surgeon.

0:23:040:23:06

I've never done it before, this one was my first experience,

0:23:060:23:10

so I tried my best.

0:23:100:23:12

And I don't know what's going to happen, so I'm a bit nervous.

0:23:120:23:14

I thought it went OK.

0:23:160:23:17

I somehow ended up with a little piece of the fillet attached

0:23:170:23:19

to one of the legs, but I think I did OK.

0:23:190:23:22

So have you got an idea of who you might be sending home?

0:23:220:23:25

I think I've made my mind up.

0:23:250:23:26

Oh, OK. All right.

0:23:260:23:28

Well, let's go break the news.

0:23:280:23:29

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

0:23:320:23:35

You've been absolutely brilliant.

0:23:350:23:37

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

0:23:370:23:40

and Amandine has made her mind up. So Amandine, it's over to you.

0:23:400:23:44

I'm really sorry, I had to make a decision.

0:23:440:23:46

But I base my decision on first, the way that you've been organised

0:23:460:23:51

with your recipe, and the skills challenge.

0:23:510:23:55

So...

0:23:550:23:56

Maryam, I'm sorry but you'll have to go.

0:24:000:24:02

-That's OK.

-Aw, well done.

-Thank you.

-Well done.

-Thank you.

0:24:020:24:06

I'm sad. Yeah, I'm sad I'm leaving.

0:24:060:24:10

Did you enjoy yourself?

0:24:100:24:11

Yes, I really enjoyed it, it was a different experience.

0:24:110:24:14

I really enjoyed the feeling of coming to be part of the show.

0:24:140:24:17

-You've had a good time?

-Yes, I did have a good time.

-Give us a hug.

0:24:170:24:20

-Well done.

-Thank you.

-Well done.

0:24:200:24:23

-And congratulations.

-Thank you.

-Both through to the next round!

-Thank you.

0:24:230:24:27

So, just two home cooks remain, software director, Craig...

0:24:270:24:30

I don't think there was much to choose between us in the butchery,

0:24:300:24:33

so I'm just really glad that I was one of the two to get through.

0:24:330:24:36

..and managing director Peter.

0:24:360:24:38

I wasn't expecting to go through.

0:24:380:24:39

I'm really determined to go on now and see if I can get through to the

0:24:390:24:42

final on Friday.

0:24:420:24:43

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

0:24:490:24:51

Now, our home cooks have been given all the ingredients to one of

0:24:510:24:54

Amandine's signature dishes.

0:24:540:24:56

They'll have one hour to identify all the ingredients and to create a

0:24:560:24:59

dish of their own.

0:24:590:25:01

So for you at home, here's what Amandine has chosen.

0:25:010:25:04

Amandine has chosen langoustine,

0:25:040:25:08

Mousseon mushrooms, spring onions, peas,

0:25:080:25:13

broad beans, coriander,

0:25:130:25:17

lemon and egg, ginger and carrot and wonton sheets.

0:25:170:25:21

Easy enough with Amandine's French flair,

0:25:220:25:24

but what will our home cooks make?

0:25:240:25:26

Right, cooks, you've got one hour.

0:25:280:25:30

Reveal your ingredients because your time starts now.

0:25:300:25:33

Good luck.

0:25:330:25:34

Peter and Craig are thrown by Amandine's ingredients,

0:25:400:25:43

which they think contain a mixture of Oriental and Italian flavours.

0:25:430:25:48

Pasta.

0:25:480:25:50

What do you reckon, Pete?

0:25:520:25:54

I'm just trying to work out, if these have been pre-rolled or not.

0:25:560:25:58

But...

0:25:580:26:00

I'm a bit confused, because I've got a bit of Oriental here,

0:26:030:26:06

and then I've got a bit of I don't know what, here. I can't decide.

0:26:060:26:09

I think I know what all the ingredients are.

0:26:090:26:11

It seems a bit of an unusual combination.

0:26:140:26:16

Ever-confident Craig is first to jump in and make a start.

0:26:170:26:21

MUSIC PLAYS

0:26:210:26:22

Hi, Craig. Made a start?

0:26:310:26:33

I've made a start, I'm still not 100% certain what I'm making,

0:26:330:26:37

but I thought I'd get the mushrooms frying.

0:26:370:26:41

-Have you identified...?

-Yeah, it's fresh pasta. OK.

0:26:410:26:45

So I'm going to turn that into matchsticks like a linguine.

0:26:450:26:49

-OK. Well good luck.

-So, langoustine carbonara.

0:26:490:26:51

-Could be interesting, actually.

-Very interesting.

-Yeah.

0:26:510:26:54

Craig's fresh pasta is, of course, a wonton wrapper,

0:26:560:27:00

more commonly found in Chinese cooking.

0:27:000:27:02

-Hi, Peter.

-Hi.

0:27:060:27:08

-How's it doing?

-Good.

0:27:080:27:09

I'm going to cook the langoustines with coriander, some ginger,

0:27:090:27:13

some spring onion and a bit of lemon juice.

0:27:130:27:16

I'm going to serve that with an open ravioli of mushrooms

0:27:160:27:19

-with a butter sauce.

-OK.

0:27:190:27:21

I've noticed that you're trying everything.

0:27:210:27:24

So this is pasta?

0:27:240:27:26

Yeah. I'm going to go for it.

0:27:270:27:29

OK, brilliant.

0:27:290:27:31

-Good luck.

-Thank you.

-Great.

0:27:310:27:33

Both our cooks are off on an Italian odyssey.

0:27:350:27:38

Craig making linguine and Peter, a ravioli.

0:27:380:27:41

Slightly unsure, they sound each other out to check they're on the

0:27:440:27:47

-right track.

-Have you gone for the ravioli then, Peter?

0:27:470:27:50

Not saying.

0:27:500:27:52

LAUGHTER

0:27:520:27:54

Italian food is always about letting the ingredients speak for themselves.

0:27:560:27:59

But this Italian food will probably speak with a Chinese accent.

0:27:590:28:03

So, let's talk about Craig and what he's planning to do.

0:28:050:28:09

Do you think he can achieve carbonara?

0:28:090:28:11

I think it could work.

0:28:110:28:12

-Really?

-Even with a bit of ginger and coriander,

0:28:120:28:17

it could be a bit of a twist to the proper Italian one.

0:28:170:28:21

-Yeah.

-It could be nice.

0:28:210:28:23

And what about with the wonton wrappers?

0:28:230:28:24

Would that work, though?

0:28:240:28:26

He has to be clever in the way he's going to cook it.

0:28:260:28:29

-I think he thinks he is adamant that it is just fresh pasta.

-Yeah.

0:28:290:28:32

I think I would've preferred to have made a little lasagne.

0:28:320:28:36

Peter also thinks he has pasta.

0:28:360:28:39

So he's going to do like an open ravioli.

0:28:390:28:42

I'm really looking forward to see what he's going to do as a sauce,

0:28:420:28:47

actually. Both of them.

0:28:470:28:48

-It's missing a liquid.

-It is missing a liquid, yeah.

0:28:480:28:51

Whilst Peter is pondering his sauce, Craig has stormed ahead,

0:28:530:28:56

knocking together a dish that features only a few of Amandine's ingredients.

0:28:560:29:01

It looks like you're almost done, right?

0:29:010:29:03

-I'm almost done, yeah.

-Wow, that was quick.

0:29:030:29:06

Have you not used all the ingredients, have you?

0:29:060:29:08

Well, I've used a decent selection.

0:29:080:29:10

-You've not used the peas?

-I haven't used the peas, yeah, no.

0:29:100:29:13

Did you really use beans and peas...?

0:29:130:29:15

I didn't use the beans or the peas, no.

0:29:150:29:17

I think that's good.

0:29:170:29:18

But, of course, these are the complete ingredients that make one

0:29:200:29:23

of Amandine's signature dishes.

0:29:230:29:25

Craig is nearly finished and he has 35 minutes to go.

0:29:270:29:30

I think it's far too much in advance.

0:29:300:29:32

Everything is going to stick together.

0:29:320:29:34

I decided not to use the peas and the beans just because I think,

0:29:340:29:37

flavour wise, not mushrooms and peas together.

0:29:370:29:39

Whilst Craig's nearly finished his dish in record time,

0:29:400:29:44

Peter's concerned that, as in round one, he may struggle to finish it all.

0:29:440:29:48

After this morning's running out of time,

0:29:480:29:50

I'm hoping I'm actually going to be OK.

0:29:500:29:52

Which is why I am trying to keep it simple.

0:29:520:29:54

But most importantly to me is to get it on the plate on time.

0:29:540:29:57

Over on the yellow station, a delighted Craig has finished his

0:29:570:30:01

dish, with half an hour to kick back and relax.

0:30:010:30:04

-You're finished!

-I'm finished.

0:30:040:30:06

You've got half an hour to go!

0:30:060:30:07

I know. I think the ingredients will speak for themselves.

0:30:070:30:10

I think that's a good expression of langoustine.

0:30:100:30:13

-OK.

-OK.

0:30:130:30:15

-That was easy!

-That was quick.

0:30:150:30:17

Quick.

0:30:170:30:19

But quick doesn't necessarily mean good.

0:30:190:30:22

-You finished already?

-Yeah, yeah.

0:30:230:30:25

I don't want to overcomplicate it.

0:30:260:30:28

-That was quick.

-Yeah.

-I'd better get a move on.

0:30:280:30:31

Peter speeds up his game, leaving Craig to assess his handiwork.

0:30:310:30:36

This is my idea of perfection.

0:30:360:30:38

Peter's really pushing the boat out...

0:30:400:30:42

..trying to incorporate all of Amandine's ingredients.

0:30:440:30:47

Whilst Craig has time to reflect...

0:30:470:30:50

I'm concerned that my dish is a little bit simple.

0:30:500:30:53

..and reflect...

0:30:530:30:54

..and reflect.

0:30:560:30:57

Intrigued by Peter's busy workload,

0:31:010:31:04

Craig's desperate to know what he's up to.

0:31:040:31:06

-What are you doing there?

-Making a...

0:31:060:31:09

Just cooking up... Get some flavour out of the fish.

0:31:090:31:11

-OK.

-The heads, the...

-What are you going to do with the langoustine?

0:31:110:31:16

What are you going to do with the egg?

0:31:160:31:18

Cooks, you've got 15 minutes to go.

0:31:230:31:25

Well, Peter, you've got 15 minutes to go.

0:31:250:31:29

-Thank you.

-We can just stand here and watch.

0:31:290:31:31

-Yeah, exactly.

-Relax.

-I'm enjoying this.

-Good.

0:31:310:31:35

Peter has decided to roast his langoustine,

0:31:350:31:37

making a stock with the shells and heads,

0:31:370:31:39

to create a sauce for his open ravioli.

0:31:390:31:42

How are you doing on time, Peter?

0:31:440:31:46

Another ten minutes, if I've got it, we'll be done.

0:31:460:31:48

Craig spends the final ten minutes of the competition convincing

0:31:480:31:52

himself that his dish is up to scratch.

0:31:520:31:54

Yeah, even looking at the ingredients that are left,

0:31:540:31:57

I don't think any of them will improve the dish.

0:31:570:32:00

OK, I'm nearly finished now.

0:32:000:32:02

Just bringing the sauce together, pasta's nearly done,

0:32:020:32:04

I'm going to plate up and we'll be ready to serve.

0:32:040:32:07

Yeah, I'm surprised I've finished on time.

0:32:110:32:14

I'm probably a bit nervous from this morning.

0:32:140:32:16

'So, both cooks have finished at opposite ends of the timescale.

0:32:220:32:25

'But what will Amandine think of their end results?

0:32:250:32:28

'Will it be a case of the hare and the tortoise?'

0:32:280:32:31

Well, they've both beaten the clock and finished early,

0:32:310:32:34

so it's time to taste!

0:32:340:32:35

First to be judged is Craig,

0:32:370:32:39

who's made languoustine carbonara with mushrooms and spring onions.

0:32:390:32:43

Did you enjoy the challenge?

0:32:500:32:51

I did, yeah. It was pretty awesome.

0:32:510:32:53

And you identified all the ingredients OK?

0:32:530:32:56

-Yeah.

-The pasta...

0:32:560:32:57

..is actually...

0:32:580:33:00

Wonton sheet.

0:33:000:33:01

-Really?

-Yeah.

0:33:010:33:03

Oh.

0:33:030:33:04

It's going to have the same family, anyway.

0:33:040:33:07

So tell us what you've made.

0:33:070:33:08

A langoustine carbonara.

0:33:080:33:11

Good! All right, well, let's taste.

0:33:110:33:13

I think, in a way, it works well, to be fair.

0:33:230:33:26

-Tasty.

-Yeah, it's really tasty.

0:33:260:33:28

-Thank you.

-Yeah.

0:33:300:33:31

-Yeah, all right, well, thank you very much.

-Thanks very much.

0:33:320:33:35

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

0:33:350:33:37

-Thank you.

-..we'll see you shortly.

-Thanks very much, guys.

-Thank you, Craig.

0:33:370:33:41

I think, flavour-wise, I think mine was spot-on.

0:33:410:33:45

It was a tasty dish.

0:33:450:33:46

Yeah, it was. But, I mean, with langoustine, onions and mushroom,

0:33:460:33:50

you can't be wrong anyway, so...

0:33:500:33:52

Wow, the egg.

0:33:520:33:54

Mmm, it's really good.

0:33:540:33:55

For me, langoustine is an expensive product,

0:33:550:33:58

and you don't want to waste it.

0:33:580:33:59

-He said it didn't need the head for the sauce.

-It didn't need,

0:33:590:34:02

-but he should have done it.

-But he should have done.

-Yeah.

0:34:020:34:04

There are a lot of interesting flavours on there,

0:34:040:34:06

but if she uses them all, I'm sure it's going to be amazing.

0:34:060:34:09

Last into the tasting room is Peter.

0:34:090:34:11

He's roasted the langoustines,

0:34:110:34:13

serving of them with an open ravioli of mushrooms, peas, beans,

0:34:130:34:17

and a langoustine sauce.

0:34:170:34:18

-Did you enjoy that?

-I did, it was great.

0:34:210:34:23

So, you identified all the ingredients, do you think?

0:34:230:34:25

I did, yeah, I did, yes. Yeah.

0:34:250:34:26

What about the pasta?

0:34:260:34:28

OK, I...

0:34:290:34:31

All right, well, let's taste.

0:34:320:34:34

Let's try it.

0:34:340:34:35

It's really good.

0:34:440:34:45

I really like the heat of the ginger and the acidity of the lemon.

0:34:450:34:49

It brings a bit of freshness to it.

0:34:490:34:52

Good job.

0:34:520:34:53

-Thank you.

-Fantastic!

-Lovely.

-And it's not overcooked.

0:34:530:34:56

-Well, well done, Peter. Thank you so much.

-Thank you.

-Thank you.

0:34:560:34:58

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

0:34:580:35:01

-Lovely.

-..we'll see you shortly.

0:35:010:35:02

-Here we go.

-Mmm.

0:35:020:35:04

I've actually really surprised myself, yeah.

0:35:040:35:06

After this morning's effort, I'm really, really pleased again.

0:35:060:35:09

I really liked the fact that he used the heads, so no wastage.

0:35:090:35:13

Mmm.

0:35:130:35:15

That sauce is really interesting.

0:35:150:35:17

At the end of it the ginger, and the lemon that he put at the very end,

0:35:170:35:20

brings a lot of freshness to the plate,

0:35:200:35:22

so it's definitely a good one.

0:35:220:35:24

I was really, really pleased with the comments. Very, very proud.

0:35:240:35:27

So, you've seen them in all three challenges.

0:35:270:35:29

Have you got an idea of who you might pick for the Friday final?

0:35:290:35:32

-Don't know yet.

-Oh, you still don't know.

0:35:320:35:34

-Still hesitating.

-Well, that's fine.

0:35:340:35:36

I mean, you don't have to decide yet, because we get to now see

0:35:360:35:39

-what you make with those ingredients.

-OK, let's go.

0:35:390:35:41

So, guys, this is the best bit, cos you get to sit back and relax now,

0:35:430:35:46

while Amandine shows us what she does with those ingredients.

0:35:460:35:50

-What are you making?

-So we're going to prep some langoustine ravioli,

0:35:500:35:54

with some beans and broad beans.

0:35:540:35:57

Perfect. OK, take it away.

0:35:570:35:58

OK, so, we'll use the head for...

0:36:000:36:03

..the sauce.

0:36:060:36:07

You were pleased to see Peter use the heads?

0:36:070:36:10

Yes, for me, it's really important when you're using such

0:36:100:36:13

an expensive product like that to use every part of it.

0:36:130:36:16

Do you like cooking with seafood?

0:36:170:36:19

I love cooking with seafood.

0:36:190:36:20

Seafood, vegetables, fish.

0:36:200:36:22

I'm not really a meaty person.

0:36:230:36:25

Fiddly!

0:36:270:36:28

I know, they are tough!

0:36:290:36:31

So, here you have the little...

0:36:320:36:33

..bits to get rid of.

0:36:360:36:38

Well, how long have you been at the Rosewood now?

0:36:380:36:40

Yeah, it's been two years now.

0:36:400:36:42

Wow. Has that gone quick?

0:36:420:36:44

Time flies by. Yeah, really.

0:36:440:36:46

OK, instead of adding the butter at the end of it,

0:36:460:36:49

like what you've done actually, to thicken the sauce,

0:36:490:36:52

we're going to put it in since the beginning.

0:36:520:36:54

Chopped in small pieces, to get the best of it.

0:36:540:36:56

Did you originally train as a doctor?

0:36:590:37:01

Ha-ha!

0:37:010:37:02

Not really as a doctor, actually, A pharmacist.

0:37:020:37:05

-Oh, right, OK.

-Yeah.

0:37:050:37:06

When I quit the university, I worked in a pizzeria as a waitress.

0:37:060:37:11

-Wow.

-And, believe it or not, but I really loved it.

0:37:110:37:14

-And that's how you got into cooking?

-Yeah, definitely.

0:37:140:37:18

So the idea is to have the carrots...

0:37:180:37:21

Really carrot broth, as a soup, so quite thinly.

0:37:210:37:26

I'm going to just keep this for the very end,

0:37:370:37:40

cos it's always a bit fresh.

0:37:400:37:42

With the langoustines, apart from the little bit

0:37:430:37:45

you took out the tail, can you use absolutely everything?

0:37:450:37:48

-In the head and everything?

-Yeah.

-Yeah.

0:37:480:37:50

How do you come up with your dishes?

0:37:540:37:56

Do you work with the other chefs, or do you experiment at home?

0:37:560:37:59

There's really no rules.

0:37:590:38:01

Sometimes you have a really clear idea in your mind.

0:38:010:38:03

Sometimes it's a thing that you need to work on longer.

0:38:030:38:06

Obviously, I try to have the team involved.

0:38:070:38:10

-It can be a mix of really different things.

-Yeah.

0:38:100:38:14

So the egg was actually just a glue.

0:38:140:38:16

You weren't far off, Peter, with your ravioli.

0:38:190:38:21

-No.

-No.

0:38:210:38:23

And you know what I really like,

0:38:230:38:24

when you're putting langoustine like that in the ravioli,

0:38:240:38:27

is that you have all the juice from the langoustine

0:38:270:38:30

which is going to remain in the ravioli itself.

0:38:300:38:33

Why would you use wonton wrappers instead of pasta,

0:38:340:38:36

or homemade pasta?

0:38:360:38:38

It's really simple. You don't get a messy bench,

0:38:380:38:41

because you have flour everywhere.

0:38:410:38:43

So, with the broad bean, what you forgot is actually

0:38:450:38:47

to take the skin off.

0:38:470:38:49

What I really like is that all the garnishes,

0:38:510:38:53

they almost have the same shape inside and size,

0:38:530:38:57

so it's really nice.

0:38:570:38:59

The ginger...

0:38:590:39:00

Why do you put it in...? Why don't you put it in at the beginning?

0:39:010:39:05

What I really like is the freshness of it.

0:39:050:39:07

-Oh, OK.

-And if you cook it, you're going to lose it.

0:39:070:39:10

Mmm.

0:39:140:39:15

So, I reckon that it's enough.

0:39:330:39:35

When you have such a beautiful langoustine like that,

0:39:420:39:45

be careful not to overcook it.

0:39:450:39:47

We have a garnish.

0:39:520:39:53

Really fresh.

0:39:550:39:56

Lovely colours.

0:39:570:39:58

Add a bit of the raw spring onion.

0:40:030:40:04

A bit of ginger.

0:40:060:40:08

And a bit of lemon.

0:40:110:40:12

That looks amazing.

0:40:280:40:30

That's it.

0:40:310:40:33

Well done.

0:40:330:40:34

-Right, this is the best, best, best bit.

-Happy days.

0:40:380:40:40

-You get to taste.

-Go on, then.

0:40:400:40:42

-Mmm.

-What do you think?

0:40:470:40:48

Yeah, you've got a lot, got the ginger.

0:40:490:40:52

Smashed it.

0:40:530:40:54

-Absolutely smashed it.

-Mmm.

-Mmm.

0:40:540:40:56

Well, it is time now to declare your winner,

0:40:560:40:58

and who you're going to pick as your partner in the Friday final.

0:40:580:41:01

But before you do, let's have a quick recap of what

0:41:010:41:03

our cooks made earlier.

0:41:030:41:05

In the first round, the flavours in Craig's lamb were a huge success.

0:41:060:41:10

In the second, his well trimmed squab won him through.

0:41:100:41:13

And his langoustine carbonara was a simple classic, but full of flavour.

0:41:130:41:18

I think flavour wise, I think mine was spot-on.

0:41:180:41:21

I hope I've done enough.

0:41:210:41:22

Peter left it down to the wire in round one.

0:41:220:41:25

He had success with preparing the squab in the second.

0:41:250:41:28

And in the final round, his langoustine ravioli was a triumph.

0:41:280:41:32

But what will be the outcome?

0:41:320:41:33

It's really difficult to say whether I've done enough to win this,

0:41:340:41:37

but I really do hope so, cos I would love to be back on Friday.

0:41:370:41:40

Firstly, a massive well done to both of you.

0:41:420:41:44

You've been brilliant today, and I hope you've enjoyed yourselves.

0:41:440:41:48

Sadly, only one of you can go through to the Friday final

0:41:480:41:51

as Amandine's partner, and she has made her mind up,

0:41:510:41:54

so it's over to you.

0:41:540:41:56

Unfortunately, I have to make a choice.

0:41:560:41:58

I made my choice on two things.

0:41:580:42:00

Wastage and time management.

0:42:000:42:03

So, I'm going to take Peter with me.

0:42:070:42:09

Oh!

0:42:090:42:10

Aww.

0:42:110:42:12

Over the moon.

0:42:120:42:13

Absolutely fantastic, really pleased.

0:42:130:42:15

-Well done, Peter.

-Thank you.

0:42:150:42:18

-What a lovely reaction.

-Very well done.

-Thank you.

0:42:180:42:20

It's been an amazing day.

0:42:200:42:21

I mean, when I came all I wanted to do was to learn something new,

0:42:210:42:24

and I've done that, so I'm really happy.

0:42:240:42:28

But on the other hand, disappointed.

0:42:280:42:30

Any tips for Peter for Friday?

0:42:300:42:32

Relax, enjoy, have fun.

0:42:320:42:34

I mean, basically, just be yourself.

0:42:340:42:36

-Brilliant. Well done.

-Zut alors!

0:42:360:42:39

I think that Pete is definitely a team player.

0:42:390:42:42

He listens.

0:42:420:42:44

I think it should be fun.

0:42:440:42:46

Yeah.

0:42:470:42:48

Tomorrow on Yes Chef...

0:42:500:42:52

three more home-cooks go all out to impress top chef Paul Ainsworth.

0:42:520:42:57

-And I want to win.

-Yeah, yeah, I know.

0:42:570:42:59

Yeah, I want to win again.

0:42:590:43:01

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

0:43:010:43:04

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

0:43:040:43:07

Amandine Chaignot puts three home cooks through a series of culinary challenges, including how to prepare a squab. Amandine will be judged by triple Michelin-starred chef Pierre Koffmann in the final, so her professional pride is at stake. But which home cook will she choose?


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