0:00:02 > 0:00:05This week, four top-starred chefs selected their perfect partners from
0:00:05 > 0:00:06some exceptional home cooks.
0:00:06 > 0:00:09Today, those four teams compete, but only one can win.
0:00:09 > 0:00:11Oh, my God!
0:00:11 > 0:00:14For the home cooks, it's a chance to prove themselves to their mentors.
0:00:14 > 0:00:18- Fire in the hole.- For the professionals,
0:00:18 > 0:00:19their reputations are on the line...
0:00:19 > 0:00:22- HE SINGS - For goodness' sake, shut up!
0:00:22 > 0:00:26- No singing!- ..as they will ultimately be judged by triple Michelin-starred
0:00:26 > 0:00:28chef Pierre Koffmann.
0:00:28 > 0:00:30I know all the chefs are top chefs,
0:00:30 > 0:00:33and I'm sure they want to impress me with their proteges.
0:00:33 > 0:00:37Four chefs, four home cooks, but only one team can win.
0:00:37 > 0:00:39Take 'em out the pan!
0:00:39 > 0:00:41Excuse me, no shouting.
0:00:41 > 0:00:44This is Yes Chef.
0:00:44 > 0:00:46Hello and welcome to Yes Chef.
0:00:46 > 0:00:49It's the Friday final and we've got four fantastic teams ready to do
0:00:49 > 0:00:52battle, so let's meet them.
0:00:52 > 0:00:57On Monday, Aiden Byrne chose civil servant Chris McGhee as his team-mate.
0:00:57 > 0:00:59We've got Mr Koffmann to cook for.
0:00:59 > 0:01:01He's a really nice guy, as long as you give him what he wants.
0:01:01 > 0:01:03All right, OK, easier said than done.
0:01:03 > 0:01:07- Exactly.- Stephen Terry teamed up with local government officer
0:01:07 > 0:01:09Lauren Grimes on Tuesday.
0:01:09 > 0:01:11How are we feeling about the Friday final?
0:01:11 > 0:01:12Positive, strong.
0:01:12 > 0:01:16I just can't wait to get set off in the kitchen and to, hopefully, do you proud.
0:01:16 > 0:01:18You will.
0:01:18 > 0:01:22On Wednesday, Mary Ann Gilchrist chose youth pastor Andre Lesur as
0:01:22 > 0:01:24her team-mate. So what's their battle plan?
0:01:24 > 0:01:28I have a lot of confidence in Andre, providing he does as he's told.
0:01:28 > 0:01:31- Watch out!- We're going to be a formidable force.
0:01:31 > 0:01:35And yesterday, Matt Gillan picked full-time mum Karen White to be his
0:01:35 > 0:01:38- partner.- Cooking for Pierre is going to be absolutely amazing,
0:01:38 > 0:01:41it's a once in a lifetime opportunity, yeah, I can't wait.
0:01:41 > 0:01:45Our teams are all ready to go, so all we need now is our
0:01:45 > 0:01:48Friday final judge. It's the legendary Pierre Koffmann.
0:01:49 > 0:01:52Pierre Koffmann has been at the heart of high-end cuisine for an
0:01:52 > 0:01:53incredible 50 years.
0:01:55 > 0:01:58His proteges - who include Gordon Ramsay,
0:01:58 > 0:02:01Marco Pierre White and Tom Kitchin -
0:02:01 > 0:02:04have amassed more than 20 Michelin stars between them.
0:02:04 > 0:02:07To be a top chef, first, you have to be passionate.
0:02:07 > 0:02:10You've got to be prepared to work very hard and you've got to cook
0:02:10 > 0:02:12what you enjoy to eat.
0:02:13 > 0:02:17He is one of only a handful of chefs in the UK to have been awarded
0:02:17 > 0:02:19three Michelin stars, an accolade he
0:02:19 > 0:02:22upheld for a ground-breaking 15 years.
0:02:22 > 0:02:25HE SPEAKS FRENCH
0:02:25 > 0:02:26He's going faster than you.
0:02:26 > 0:02:29With such a wealth of respect and experience,
0:02:29 > 0:02:32Pierre's expertise is second to none.
0:02:32 > 0:02:34One turbot, one cod, one steak.
0:02:35 > 0:02:37- Hello, Pierre.- Hello.
0:02:37 > 0:02:39What do you think of today's finalists?
0:02:39 > 0:02:42I think, today, we've got the fantastic chefs.
0:02:42 > 0:02:43Are they very good teachers?
0:02:44 > 0:02:46Right, let's get started.
0:02:46 > 0:02:48This is round one.
0:02:48 > 0:02:51Now, in this round, our home cooks will be recreating one of their
0:02:51 > 0:02:53professional chef's signature dishes.
0:02:53 > 0:02:56Earlier on, they had a masterclass in how to cook it to perfection.
0:02:56 > 0:02:58Here's how they got on.
0:02:59 > 0:03:03The home cooks have just one hour to complete their masterclass and learn
0:03:03 > 0:03:05how to recreate the exact same dish.
0:03:06 > 0:03:08Watch me like a hawk.
0:03:08 > 0:03:11- I'm watching you.- On the yellow team,
0:03:11 > 0:03:14home cook Chris will attempt to make Aiden's dish of chicken breast with
0:03:14 > 0:03:16braised salsify,
0:03:16 > 0:03:20coated in crispy chicken skin and served with a castelfranco salad
0:03:20 > 0:03:21topped with barbecued squid.
0:03:23 > 0:03:27The crispiness of the chicken skin is crucial to the success of this
0:03:27 > 0:03:29- dish.- I'm cutting the salsify...
0:03:29 > 0:03:32- In this?- In that.- I would put it in a blender, but because of the fat
0:03:32 > 0:03:35content, it will just turn into a paste.
0:03:35 > 0:03:37Slush, yeah.
0:03:37 > 0:03:40On the blue team, home cook Lauren is making Stephen's dish of
0:03:40 > 0:03:42lamb shoulder pastilla.
0:03:42 > 0:03:45That's a Moroccan pie to you and me.
0:03:45 > 0:03:48Served with grilled lamb loin and a bejewelled date puree, pomegranate,
0:03:48 > 0:03:52yoghurt, and garnished with crispy chickpeas and coriander.
0:03:53 > 0:03:56Once it's nicely seared, you know, we'll just get it in the oven,
0:03:56 > 0:03:58it's on 170, ten minutes.
0:03:58 > 0:04:01For this dish, the timing of the lamb will be Lauren's priority.
0:04:01 > 0:04:04Cos we don't want to be serving lamb that's overcooked, tough,
0:04:04 > 0:04:07- undercooked.- On the red team,
0:04:07 > 0:04:11home cook Andre is recreating Mary Ann's dish of partridge with bread
0:04:11 > 0:04:16sauce, cabbage, game chips, a sherry jus, finished with crispy breadcrumbs.
0:04:18 > 0:04:20The partridge must be roasted to perfection,
0:04:20 > 0:04:23breast side up to enhance its delicate flavour.
0:04:23 > 0:04:26- What about the bum?- That's the bum.
0:04:26 > 0:04:28That's where the neck is, that's its bum.
0:04:29 > 0:04:33On the green team, Karen will be attempting Matt's dish of scallops
0:04:33 > 0:04:37with chicken wings, served with poached rhubarb and sesame tuile biscuit shards.
0:04:37 > 0:04:39Prepped scallops before?
0:04:39 > 0:04:41- Yep.- Yeah?- Cleaned them, yeah.
0:04:41 > 0:04:44The key to this dish is the handling of the scallops,
0:04:44 > 0:04:47and home cook Karen can't wait to get started.
0:04:47 > 0:04:50Looks fabulous. I'm really excited, I'm very confident, yeah.
0:04:50 > 0:04:52I'll do my absolute best for you, Chef.
0:04:52 > 0:04:56- Brilliant.- That is incredible, this woman is gifted,
0:04:56 > 0:04:59talented and unbelievable.
0:04:59 > 0:05:00One of those.
0:05:01 > 0:05:04Oh, this looks like it's going to be fun.
0:05:04 > 0:05:08Right, cooks, you have one hour to recreate your professional chef's
0:05:08 > 0:05:12signature dish. Chefs, you'll be watching their every move from our green room.
0:05:12 > 0:05:14And remember, you do have a lifeline.
0:05:14 > 0:05:17If you see your partner struggling, you can run in and save the day,
0:05:17 > 0:05:19but for two minutes only.
0:05:19 > 0:05:21Other than that, they're on their own.
0:05:21 > 0:05:24Right, Chefs, please leave the room.
0:05:24 > 0:05:26- Good luck.- Thank you.- Take it easy and take your time.
0:05:26 > 0:05:30- Thank you.- Come on, guys, out you get!
0:05:31 > 0:05:33Come on, Chris!
0:05:35 > 0:05:40Right, cooks, this is it, you've got one hour and your time starts now.
0:05:42 > 0:05:46So, our cooks are off and are trying desperately to impress their mentors.
0:05:47 > 0:05:50Meanwhile, the chefs take a seat backstage.
0:05:50 > 0:05:53They'll be checking the home cooks' every move to see if they're
0:05:53 > 0:05:55following their instructions to the letter.
0:05:56 > 0:05:58And minutes into the challenge,
0:05:58 > 0:06:02Mary Ann's noticed her partner Andre seems to have already made a slip-up.
0:06:02 > 0:06:05He's supposed to put the milk on to infuse first...
0:06:05 > 0:06:08- Right.- So he's making game chips.
0:06:08 > 0:06:11There's a lot to think about.
0:06:11 > 0:06:14But thinking is what I do best. I think.
0:06:14 > 0:06:16How's your lady, Matt?
0:06:16 > 0:06:19She's good, she's good. She does a lot of cooking.
0:06:19 > 0:06:22I've got the recipe in my head, so I just want to ensure I get the tuile
0:06:22 > 0:06:25right. And get the mix correct. I want to make Matt proud.
0:06:25 > 0:06:27On the yellow team,
0:06:27 > 0:06:31Aiden's partner Chris wastes no time in getting his chicken and salsify
0:06:31 > 0:06:33- in the pan.- Timing's crucial for this.
0:06:33 > 0:06:37Just making sure that everything's cooked as it should be or as Aiden
0:06:37 > 0:06:38expects it to be.
0:06:38 > 0:06:42He needs to get some garlic in that pan, but... Come on, stop chatting to the cameraman.
0:06:42 > 0:06:44Go on, thyme, garlic, in there, go on.
0:06:44 > 0:06:46That's my boy, there you go.
0:06:46 > 0:06:48It's like he can hear you.
0:06:48 > 0:06:50- It's amazing.- Hi, Lauren.
0:06:50 > 0:06:52- Hello.- Hi.- Hello.- How's it going?
0:06:52 > 0:06:54- OK, I think.- Smells very nice.
0:06:54 > 0:06:55It smells really good.
0:06:55 > 0:06:58The smell of the spice is beautiful.
0:06:58 > 0:07:00- Do you feel nervous?- No, I'll be fine.
0:07:00 > 0:07:01I don't want to fall behind,
0:07:01 > 0:07:04because that's when I'll start to panic and forget things.
0:07:04 > 0:07:07- I'm feeling confident at the minute. - Your lady seems very busy,
0:07:07 > 0:07:10do you think you've been ambitious with what you've given her?
0:07:10 > 0:07:13There are quite a few bits to do, but it's all achievable in the time.
0:07:13 > 0:07:16She's very level-headed and she's quite pragmatic, she's got good notes.
0:07:16 > 0:07:18- Yeah.- I'm pretty confident she's going to get it done.
0:07:18 > 0:07:20- Hi, Andre.- Hello.
0:07:20 > 0:07:21How are we getting on?
0:07:21 > 0:07:24I'm at the potato stage.
0:07:24 > 0:07:26- Good.- I want to stack these, obviously, on the plate,
0:07:26 > 0:07:29so I'm not sure how high exactly, whether that's enough.
0:07:29 > 0:07:31Do you think I should cut a little more?
0:07:31 > 0:07:33You can do a few more and that's it.
0:07:33 > 0:07:35Use what you like...
0:07:35 > 0:07:38Yeah. Any time you want to jump in and help me out...
0:07:38 > 0:07:39I will.
0:07:39 > 0:07:41That's not allowed!
0:07:47 > 0:07:49- Hi, Karen.- Hello.
0:07:49 > 0:07:51- Hello, Pierre. How are you?- Hello.
0:07:51 > 0:07:53You've got quite a big challenge?
0:07:53 > 0:07:56- Yes.- Yeah.- But the elements all come together.
0:07:56 > 0:07:57You have a lot of work to do.
0:07:57 > 0:07:59I think, as long as I get the prep done early on,
0:07:59 > 0:08:02it's just the pulling it together.
0:08:02 > 0:08:03So I think I've got it in my head.
0:08:03 > 0:08:07You've got a very interesting dish, but a lot of work to do.
0:08:08 > 0:08:10So, we shall leave you doing this.
0:08:10 > 0:08:13So, the greens are on track.
0:08:13 > 0:08:14Meanwhile, on the red team,
0:08:14 > 0:08:18Andre has completely forgotten to boil the milk for the bread sauce
0:08:18 > 0:08:21and Stephen spots an opportunity to wind Mary Ann up.
0:08:21 > 0:08:23- Is the milk on?- No, the milk is still not on.
0:08:23 > 0:08:25Oh, right, OK.
0:08:25 > 0:08:27I don't think I've given him too complicated...
0:08:27 > 0:08:30- There you go, there's the milk. - There he goes. Oh, it's in his hand.
0:08:34 > 0:08:36- Hello, Chris.- Hello.- How is it going?
0:08:36 > 0:08:39I think it's OK. Just now, I've got it started,
0:08:39 > 0:08:42so you can see I've got my chicken breast cooking.
0:08:42 > 0:08:46- Make sure not to overcook the chicken, it should be nearly ready there.- OK, thank you.
0:08:46 > 0:08:47By the time you serve it...
0:08:47 > 0:08:49- Right.- ..it will carry on cooking.
0:08:49 > 0:08:51I appreciate your help. Thank you for that.
0:08:51 > 0:08:53Very kind of you.
0:08:53 > 0:08:54How are we doing, Lauren?
0:08:54 > 0:08:56I'm doing good, are you?
0:08:56 > 0:08:58Yeah, very good. You doing it for the Wirral?
0:08:58 > 0:09:00Yeah. Sure am.
0:09:00 > 0:09:02Smells good, very beautiful.
0:09:02 > 0:09:04Smells good. So let's start with Andre.
0:09:04 > 0:09:06Now, he's such a character.
0:09:06 > 0:09:09I'm hoping I might get a song out of him later on.
0:09:09 > 0:09:10But, yeah, he seems in control.
0:09:10 > 0:09:12He got the easiest of the four.
0:09:12 > 0:09:16- Yeah.- He's got the partridge, cabbage and crisp potato.
0:09:16 > 0:09:19It's not rocket science, but it's got to be well executed.
0:09:19 > 0:09:22Yeah. So let's move on to Karen, Matt's partner.
0:09:22 > 0:09:24So she's got the scallops and chicken wings?
0:09:24 > 0:09:27Yes, she's got a lot of work, that woman.
0:09:27 > 0:09:30She's got to clean the scallops, I don't know if she knows about it,
0:09:30 > 0:09:32to remove the flesh from the shell.
0:09:32 > 0:09:34It's quite a difficult dish.
0:09:34 > 0:09:36Matt makes it look too easy.
0:09:37 > 0:09:39Chris, Aiden's partner.
0:09:39 > 0:09:42The smells coming from his pans were lovely, so he's got the chicken...
0:09:42 > 0:09:45Chicken, salsify - it's a lot of work, but at the same time,
0:09:45 > 0:09:48in an hour, you can do it quite easily, so he should be fine.
0:09:48 > 0:09:52- Yeah.- This is the critical part and I'm surprised how long it takes for
0:09:52 > 0:09:54this to, sort of, fully caramelise the way he showed me.
0:09:54 > 0:09:56But I'm doing exactly what he said.
0:09:56 > 0:09:59And then we've got Lauren, Stephen's partner, who's doing the Moroccan
0:09:59 > 0:10:01- lamb.- What a beautiful smell from those dishes.
0:10:01 > 0:10:03- She was fantastic.- Absolutely delicious.
0:10:03 > 0:10:06And that dish, you've got everything I enjoy to eat.
0:10:06 > 0:10:09I knew that bit was going to be the worst bit with the faff.
0:10:10 > 0:10:12On the red team, home cook Andre's
0:10:12 > 0:10:15preparing his partridge for the oven.
0:10:15 > 0:10:18And his partner, Mary Ann, is looking a little twitchy.
0:10:18 > 0:10:20I'm just trying to work out whether he's got that the right way up.
0:10:20 > 0:10:22Is that breast side up or backside?
0:10:22 > 0:10:25- I think it's breast side down there, darling.- Yeah, I think it is too.
0:10:25 > 0:10:27- Is it?- I think so.
0:10:27 > 0:10:28Yeah, the legs are... Yeah.
0:10:28 > 0:10:29Two minutes, save the day.
0:10:29 > 0:10:31- I know.- Save the day.
0:10:31 > 0:10:34- So good.- You going to go in? - Yeah.
0:10:34 > 0:10:37So, Mary Ann's the first chef to use her two-minute lifeline to step in
0:10:37 > 0:10:39and rescue Andre's bird.
0:10:39 > 0:10:41- Right, Mary Ann?- Yep.
0:10:41 > 0:10:43Two minutes.
0:10:43 > 0:10:46I think you've put your partridge the wrong way, upside down.
0:10:46 > 0:10:48- Yeah, I thought so too.- Let's have a look.
0:10:48 > 0:10:50- Yeah.- The other way round?
0:10:50 > 0:10:52Right, yeah.
0:10:52 > 0:10:53That's better, yep.
0:10:54 > 0:10:56What do you think, she's gone a bit too early?
0:10:56 > 0:10:59I don't know. If it's upside down, you'd want to be cooking it the right
0:10:59 > 0:11:01- way up, wouldn't you?- Is that too hot?
0:11:01 > 0:11:04No, that's fine. Cos you want to reduce that right down and burn off
0:11:04 > 0:11:07the alcohol. And keep an eye on that though,
0:11:07 > 0:11:09because you don't want to over-reduce it.
0:11:09 > 0:11:12Once you're in, you can't go back again, so if it all goes pear-shaped,
0:11:12 > 0:11:14you've just got to see and watch it unfold, don't you?
0:11:14 > 0:11:17Time is up, Mary Ann. You have to leave the kitchen.
0:11:17 > 0:11:19- No, bit more...- Thank you very much.
0:11:19 > 0:11:22- A little bit more.- Out you go.
0:11:22 > 0:11:24- She's the best.- It was upside down.
0:11:24 > 0:11:27Yes. I could see because it was wobbling.
0:11:27 > 0:11:29Yeah, that's what we thought, yeah.
0:11:29 > 0:11:31Cooks, you've got half an hour to go.
0:11:31 > 0:11:33Matt's partner, Karen,
0:11:33 > 0:11:37has a lot of elements to juggle and she's so focused on stirring her sauce
0:11:37 > 0:11:39that she's forgotten to keep an eye on another key ingredient.
0:11:39 > 0:11:42So, Karen's overcooked the rhubarb, she's just...
0:11:42 > 0:11:44Yeah, I wondered what she was doing, yeah.
0:11:44 > 0:11:46I didn't turn it when it was sitting in the poach,
0:11:46 > 0:11:48so one side's poached more than the other,
0:11:48 > 0:11:51so hopefully I can poach it again in time.
0:11:51 > 0:11:53- Hopefully.- This is an important part,
0:11:53 > 0:11:56because I need to make sure that the lamb's cooked.
0:11:56 > 0:11:59Just seared it, now I'm going to put it in the oven.
0:11:59 > 0:12:00- Chef.- How's it going there?
0:12:00 > 0:12:02It seems fine.
0:12:02 > 0:12:04Yeah. That's OK, that's cooked.
0:12:04 > 0:12:06It's going to braise, so it will soften down even more.
0:12:06 > 0:12:08And you're happy with the chicken?
0:12:08 > 0:12:10It's whether you're happy with the chicken!
0:12:10 > 0:12:12You are doing well.
0:12:12 > 0:12:14- Thank you, Chef.- With his chicken resting,
0:12:14 > 0:12:18Chris should now be starting to think about making his sauce.
0:12:18 > 0:12:19HE YELPS
0:12:19 > 0:12:22- Ooh, be careful.- But a hot panhandle has ruined his concentration.
0:12:22 > 0:12:26- You OK?- Yeah. I knew I'd do that, silly monkey.
0:12:26 > 0:12:29And Aiden is worried that he'll miss a vital step.
0:12:29 > 0:12:33So all the stuff that's in the sieve there, that needs to go in the pan.
0:12:33 > 0:12:36The chicken skin and the thyme and the garlic, that makes the sauce.
0:12:36 > 0:12:38So he's got to move that bowl.
0:12:38 > 0:12:40If he moves that bowl and not puts that stuff in the pan, then
0:12:40 > 0:12:43- I'll have to go in.- Aiden can only go in once,
0:12:43 > 0:12:45so he must choose his moment wisely.
0:12:46 > 0:12:51- What's he doing? What's he doing...? - Get the stopwatch.
0:12:51 > 0:12:53What are you doing? Right...
0:12:53 > 0:12:55LAUGHTER
0:12:55 > 0:12:58- Did he put it in the bin?- He's put it in the bin anyway, it's too late.
0:12:58 > 0:13:00Oh, he didn't.
0:13:00 > 0:13:03What went in the bin? What did you put in the bin?
0:13:03 > 0:13:05- When?- A little while ago.
0:13:07 > 0:13:10- Oh.- So basically all that flavour, he's just put it in the bin.
0:13:10 > 0:13:13- Just gone in the bin.- It's only the sauce, the flavour of the sauce,
0:13:13 > 0:13:16- that doesn't matter.- Not going to matter much, is it?
0:13:16 > 0:13:18Meanwhile, over on Matt's team,
0:13:18 > 0:13:22Karen's feeling anxious about removing the scallop from its shell.
0:13:22 > 0:13:24I'm just going to go for it and hope for the best.
0:13:24 > 0:13:27So Pierre decides to give her a hand.
0:13:27 > 0:13:30I'll show you something to go faster.
0:13:30 > 0:13:31- Get a spoon?- Take a spoon...
0:13:33 > 0:13:35- And you do it like that.- OK.
0:13:35 > 0:13:38Much to the exasperation of the watching chefs.
0:13:38 > 0:13:40He's doing your scallops, what's that all about?
0:13:40 > 0:13:42What's that all about? Excuse me!
0:13:42 > 0:13:44- Referee!- Outrageous!
0:13:44 > 0:13:46- The nerves stay there...- OK.
0:13:48 > 0:13:50Thank you.
0:13:50 > 0:13:52Get my stuff out the bin for us.
0:13:52 > 0:13:54LAUGHTER
0:13:57 > 0:14:00Mary Ann watches in horror as her partner, Andre,
0:14:00 > 0:14:02is having a few technical problems.
0:14:03 > 0:14:07I'm just trying to get these breadcrumbs a golden colour,
0:14:07 > 0:14:09but the hob went off so these are taking forever, but...
0:14:09 > 0:14:11And getting easily distracted.
0:14:11 > 0:14:13Oh, here we go.
0:14:13 > 0:14:15# I want to be with you night and day... #
0:14:15 > 0:14:17For goodness' sake, shut up!
0:14:17 > 0:14:18No singing!
0:14:18 > 0:14:20Wave! Woohoo!
0:14:20 > 0:14:22LAUGHTER
0:14:30 > 0:14:34You've got five minutes left, guys, just five minutes to go.
0:14:34 > 0:14:36Lauren's lamb should be served pink in the middle...
0:14:36 > 0:14:38I hope that's not too done...
0:14:38 > 0:14:41..and as the loin doesn't have a layer of fat for protection,
0:14:41 > 0:14:45cooking on too high a temperature could be a disaster for the blues.
0:14:45 > 0:14:47So which temperature have you got there?
0:14:47 > 0:14:48Anything in the late '50s?
0:14:48 > 0:14:51- I don't know.- No, 50 is a bit too high.
0:14:51 > 0:14:54Too high?
0:14:54 > 0:14:56A bit more, maybe, just a bit more.
0:14:56 > 0:15:00- A little bit more.- Yeah.- Concerned by what he sees on the screen,
0:15:00 > 0:15:03Stephen can't help using his two minutes to take a closer look at
0:15:03 > 0:15:06- Lauren's lamb.- Right, I'm going to go in to give her a hand.
0:15:06 > 0:15:07- I'm going in as well.- Yeah?
0:15:07 > 0:15:10- Come on, then.- And with only five minutes remaining,
0:15:10 > 0:15:13Stephen and Aiden decide to step in and help their home cooks.
0:15:13 > 0:15:17Oh, two of you at the same time. Right, two minutes, guys.
0:15:18 > 0:15:21Aiden attempts to salvage a sauce.
0:15:21 > 0:15:24Right, where's your chicken?
0:15:24 > 0:15:27- Yep.- And the sauce, that's it, yeah? OK.
0:15:27 > 0:15:29- Happy?- Great, yeah, perfect.- And the chicken's there.
0:15:29 > 0:15:31Mind your eyebrows!
0:15:33 > 0:15:34While over on the blue team,
0:15:34 > 0:15:38Stephen checks to see if Lauren has cooked her lamb properly.
0:15:38 > 0:15:40I hope that's not too rare.
0:15:43 > 0:15:44I'm happy with that.
0:15:44 > 0:15:47Home cook Karen has already started plating up her dish,
0:15:47 > 0:15:49so with only four minutes left in the round,
0:15:49 > 0:15:53- Matt decides to head in to ensure that the dish is perfectly presented.- How we doing?
0:15:53 > 0:15:56Hello! How's the rhubarb look?
0:15:56 > 0:15:58- Too strong.- Guys...
0:15:58 > 0:15:59Is that all right?
0:16:01 > 0:16:02Just a tiny bit of salt in there.
0:16:02 > 0:16:05Time up, Aiden, out you go.
0:16:05 > 0:16:06Stephen, you're out. Stephen, come on.
0:16:06 > 0:16:08- Pomegranate.- And then...
0:16:08 > 0:16:10- Come on, you.- And then a little bit of rapeseed oil.
0:16:10 > 0:16:12- Then the chickpeas?- Chickpeas.
0:16:12 > 0:16:17- All good.- Get out!- It's not too bad at all, not too bad at all.
0:16:17 > 0:16:20So all four chefs have used their two-minute lifelines.
0:16:20 > 0:16:23Right, Matt, that's it, time's up, out you go.
0:16:23 > 0:16:26- No, it's not!- Get out, come on!
0:16:26 > 0:16:29Crispy skin! Spoon...
0:16:29 > 0:16:32I'll take the spoon. And the cooks now have to finish their dishes
0:16:32 > 0:16:34completely on their own...
0:16:34 > 0:16:36Always be the same, time is up, I can't cope!
0:16:36 > 0:16:39..racing against the clock.
0:16:39 > 0:16:41Two minutes left, just two minutes to go.
0:16:41 > 0:16:44Andre is going to need every last second
0:16:44 > 0:16:46if he wants to get everything on the plate.
0:16:46 > 0:16:48I forgot about the sauce.
0:16:48 > 0:16:52Well, I didn't forget about it, I...
0:16:52 > 0:16:54So the sauce is coming together.
0:16:54 > 0:16:56I'm hoping it will taste good.
0:16:56 > 0:17:02I don't think it looks as good as Stephen's, but I'm quite proud of that, really.
0:17:02 > 0:17:05I'm not going to look at it any more, just going to leave it.
0:17:09 > 0:17:11Come on, Andre, get that sauce on.
0:17:11 > 0:17:13Come on, stop faffing around!
0:17:15 > 0:17:21Ten, nine, eight, seven, six, five,
0:17:21 > 0:17:25four, three, two, one.
0:17:25 > 0:17:28That's it, stop cooking, step away from your plates.
0:17:28 > 0:17:31You've done all you can.
0:17:31 > 0:17:33Oh, that was a challenge, but well done, everyone.
0:17:33 > 0:17:35Thank you, Father.
0:17:35 > 0:17:39First to be judged, it's Aiden and Chris.
0:17:39 > 0:17:41Chris has made chicken breast in a
0:17:41 > 0:17:44vegetable jus, with braised salsify
0:17:44 > 0:17:48coated in crispy chicken skin, and served with a castelfranco salad,
0:17:48 > 0:17:49topped with barbecued squid.
0:17:51 > 0:17:53This is Aiden's version,
0:17:53 > 0:17:56but will Chris's meet his mentor's high standards?
0:17:56 > 0:17:59There we are. I'll carry the plate, as we've got a wounded soldier here.
0:17:59 > 0:18:01I know. How's your hand?
0:18:01 > 0:18:02It's fine, it's getting better, yeah.
0:18:02 > 0:18:04It was just a clumsy mistake.
0:18:04 > 0:18:06We've all been there, so don't worry.
0:18:06 > 0:18:07Let's have a taste.
0:18:07 > 0:18:11That's quite original, to put the salsify with breadcrumbs.
0:18:11 > 0:18:14- It's a good idea.- With the chicken skin, yeah.
0:18:14 > 0:18:16It gives a crunch to it, yeah.
0:18:18 > 0:18:20Mm, I'm going to have another bit.
0:18:20 > 0:18:21Really tasty.
0:18:23 > 0:18:26Yeah, the sauce may be a bit too much reduced, yeah?
0:18:26 > 0:18:29But this is a good dish. You can be proud of it.
0:18:29 > 0:18:31Well, I'm glad of that, yes.
0:18:31 > 0:18:33- Forget about your burn.- Of course.
0:18:33 > 0:18:35- I enjoyed your dish.- Thank you very much.
0:18:35 > 0:18:37Well done. Well done both of you.
0:18:37 > 0:18:39Thank you very much. Shall we have a little taste?
0:18:39 > 0:18:42Yeah, absolutely.
0:18:42 > 0:18:45The crispy chicken skin crumb is absolutely delicious.
0:18:45 > 0:18:48- Try a bit of that squid.- You've done yourself very proud, mate.
0:18:48 > 0:18:50Thanks very much, I appreciate you saying that.
0:18:50 > 0:18:53I enjoyed it. Beautiful taste.
0:18:53 > 0:18:56Salsify is beautifully done, perfectly done, so I enjoyed it very much.
0:18:56 > 0:18:58The sauce a bit too dry, that's it.
0:18:58 > 0:19:01The only complaint I can make about it.
0:19:01 > 0:19:04- That's not bad, is it?- Carry on in the same vein and...
0:19:04 > 0:19:05- Definitely.- And hopefully...
0:19:05 > 0:19:08- We'll crush this.- Crush this, yeah!
0:19:09 > 0:19:12Next, it's Stephen and Lauren.
0:19:12 > 0:19:16Lauren's made lamb shoulder pastilla, served with grilled lamb loin,
0:19:16 > 0:19:18bejewelled date puree,
0:19:18 > 0:19:22pomegranate yoghurt and garnished with crispy chickpeas and coriander.
0:19:23 > 0:19:26This is Stephen's dish, but will Lauren's impress Pierre?
0:19:28 > 0:19:29Fabulous.
0:19:29 > 0:19:32- Wonderful.- How do you feel it? Did you find it easy to do?
0:19:32 > 0:19:33It was a lot of work, I've noticed.
0:19:33 > 0:19:36It was a lot of work, but I felt like I had it under control
0:19:36 > 0:19:38- and I enjoyed it.- Yeah, you did, it looks good.
0:19:38 > 0:19:40- Looked like it.- Yeah, yeah.
0:19:40 > 0:19:44It was very organised, made some great notes, followed the notes,
0:19:44 > 0:19:47- good confidence.- So, are you happy with Lauren?
0:19:47 > 0:19:49Absolutely, yeah, it's fantastic. I think, you know,
0:19:49 > 0:19:51it's a lovely plate of food.
0:19:51 > 0:19:53- Very, very proud of her, yeah. - So we'll taste it.
0:20:03 > 0:20:06- Mm!- The meat is perfectly cooked, yeah.
0:20:06 > 0:20:09- It's beautiful.- I'm sure you cannot do better.
0:20:09 > 0:20:13- You're right, Chef!- I love it, it's nice.- It's delicious.
0:20:13 > 0:20:16- You've done very well.- Oh, thank you very much, I appreciate that.
0:20:16 > 0:20:18Well done.
0:20:18 > 0:20:19- Well done.- Thank you very much.
0:20:19 > 0:20:21Very proud of you. Very good, that was good feedback.
0:20:21 > 0:20:23- Yeah, I can't believe it.- All positive.
0:20:23 > 0:20:25The meat was perfectly cooked.
0:20:25 > 0:20:28Yeah. Absolutely delicious, loads of lovely flavour,
0:20:28 > 0:20:30I can still taste the nice flavours in my mouth now.
0:20:30 > 0:20:32That was good, very good, well done.
0:20:32 > 0:20:33Thank you very much.
0:20:33 > 0:20:35Pleasure.
0:20:35 > 0:20:37Time for Mary Ann and Andre to be judged.
0:20:39 > 0:20:44Andre has made partridge with bread sauce, cabbage, game chips,
0:20:44 > 0:20:47a sherry jus and a sprinkling of breadcrumbs.
0:20:48 > 0:20:51This is Mary Ann's version, but will Andre's score with Pierre?
0:20:53 > 0:20:56Wonderful.
0:20:56 > 0:20:58- It looks fantastic.- Thank you very much.
0:20:58 > 0:21:00- That looks amazing.- Better than mine.
0:21:00 > 0:21:02Well, I agree with you!
0:21:02 > 0:21:03LAUGHTER
0:21:04 > 0:21:08The cooking is nice, pink. Yeah, you did very well.
0:21:12 > 0:21:14Nicely cooked.
0:21:15 > 0:21:19Cabbage is good, still slightly crunchy,
0:21:19 > 0:21:21- the way it should be.- Yes.
0:21:23 > 0:21:26The same with the potato, nice crunch.
0:21:27 > 0:21:31I'm a bit like you, I'm not a big lover of bread sauce. I think it's nice.
0:21:31 > 0:21:34I knew you were a good chef, now you are a good teacher.
0:21:34 > 0:21:37Thank you. I have to say, I think you've done a cracking job.
0:21:37 > 0:21:40You've got the partridge, it's perfectly cooked.
0:21:40 > 0:21:43His cooking was perfect, the bird was pink inside,
0:21:43 > 0:21:44and everything was perfect.
0:21:44 > 0:21:46- Yeah.- Yeah, I enjoyed it very much,
0:21:46 > 0:21:48and he seems quite a happy-going person, you know?
0:21:48 > 0:21:51Oh, it's like he's really enjoying the process, isn't he?
0:21:51 > 0:21:53No, I really enjoyed that dish.
0:21:53 > 0:21:55- OK, brilliant.- He did so well, very well.
0:21:55 > 0:21:58- You've done me proud, you really have, actually.- Thank you.
0:21:58 > 0:22:00And finally it's Matt and Karen.
0:22:00 > 0:22:03Karen has made scallops with chicken wings,
0:22:03 > 0:22:06served with poached rhubarb and sesame tuile biscuit shards.
0:22:07 > 0:22:09This is Matt's version,
0:22:09 > 0:22:12but will Karen's be good enough to beat the other teams?
0:22:13 > 0:22:15Fantastic.
0:22:15 > 0:22:16- Are you happy with it?- Very happy.
0:22:16 > 0:22:19I think it was quite a difficult dish, no?
0:22:19 > 0:22:21But you did very well. It looks as good as his.
0:22:21 > 0:22:24- Thank you.- Now we've got to see if it tastes as good as his.
0:22:24 > 0:22:25Let's taste.
0:22:32 > 0:22:33The scallop is properly cooked.
0:22:34 > 0:22:37All the elements are properly cooked.
0:22:37 > 0:22:39You got the nice acidity, it is nice.
0:22:39 > 0:22:42There is no... I could not make any critiques on that, you know.
0:22:42 > 0:22:44Fantastic.
0:22:44 > 0:22:46- Well done.- Thank you so much. Thank you.
0:22:46 > 0:22:49Yeah!
0:22:49 > 0:22:51That's good. Good feedback.
0:22:51 > 0:22:54- Amazing feedback.- That was a lovely, fresh dish, wasn't it?
0:22:54 > 0:22:56Yeah, I was quite amazed by the result,
0:22:56 > 0:22:59he gave her a lot of jobs to do,
0:22:59 > 0:23:02you know, it was a lot of prep to do, but she did fantastically well.
0:23:02 > 0:23:04One more challenge to go.
0:23:04 > 0:23:05I know. Who knows what it's going to be?
0:23:05 > 0:23:09Let's just kind of put a bow on this package, shall we?
0:23:09 > 0:23:10Sure.
0:23:10 > 0:23:12Let's do it.
0:23:12 > 0:23:14Well done, everyone. You've survived round one.
0:23:14 > 0:23:18Pierre has given you all a score out of a possible ten.
0:23:18 > 0:23:19Aiden and Chris...
0:23:20 > 0:23:22..you've got eight points.
0:23:22 > 0:23:24Oh, fantastic. Well done.
0:23:24 > 0:23:26- Happy with that, I'm very happy with that.- Mary Ann and Andre,
0:23:26 > 0:23:27you have eight points.
0:23:27 > 0:23:29Thank you very much.
0:23:29 > 0:23:32- Fantastic.- Matt and Karen, you have nine points.
0:23:32 > 0:23:33- Wow!- Ooh, la-la!
0:23:35 > 0:23:38And Stephen and Lauren,
0:23:38 > 0:23:40you have nine points.
0:23:40 > 0:23:42- Yes!- Well done, everyone.
0:23:42 > 0:23:43- Thank you.- Great scores.
0:23:43 > 0:23:46But it's still all to play for.
0:23:46 > 0:23:47So, the scores from
0:23:47 > 0:23:48round one are in
0:23:48 > 0:23:50and with only one point between the
0:23:50 > 0:23:52teams, it really is anyone's game.
0:23:52 > 0:23:55Time for our second and final challenge.
0:23:55 > 0:23:58Now, we've asked Pierre to pick two of his favourite ingredients,
0:23:58 > 0:24:01from which our teams will create two dishes especially for him.
0:24:01 > 0:24:04They can choose all the other ingredients from our larder.
0:24:04 > 0:24:06So, Pierre, what have you chosen?
0:24:06 > 0:24:10Today, I chose lamb's liver and extra-bitter chocolate.
0:24:10 > 0:24:12Ooh!
0:24:12 > 0:24:16Right, cooks, discuss your menus and get your ingredients now.
0:24:17 > 0:24:19At the start of the challenge,
0:24:19 > 0:24:21the teams have five minutes together to plan their menus.
0:24:21 > 0:24:24I think, yes, I'd quite like to do a mash.
0:24:24 > 0:24:26Right, then, let's just go with that thought.
0:24:26 > 0:24:28To make their two courses,
0:24:28 > 0:24:30they can choose as much food from the larder as they wish.
0:24:30 > 0:24:32We need some red wine vinegar.
0:24:34 > 0:24:37But they must include lamb's liver and bitter chocolate.
0:24:37 > 0:24:40- 30 seconds left.- What colour should it be in the middle, then?
0:24:40 > 0:24:42Pink. Remember, we can always cook it a bit more,
0:24:42 > 0:24:44- but we can't bring it back.- Of course.
0:24:44 > 0:24:48Maybe a nice glaze, like we did on the chicken wing.
0:24:48 > 0:24:50That's going to be with vinegar and sugar.
0:24:50 > 0:24:52- Yeah.- Right, home cooks, out the kitchen, out you go.
0:24:52 > 0:24:56The professional chefs will have a strict ten minutes to prep the dishes alone,
0:24:56 > 0:24:59whilst their cooks watch from the back room.
0:24:59 > 0:25:01Once their time is up,
0:25:01 > 0:25:05the chefs must leave the kitchen and hand complete control over to their home cooks.
0:25:07 > 0:25:09So the chefs are off.
0:25:16 > 0:25:21On the yellow team, it's Aiden and Chris, but what's their battle plan?
0:25:21 > 0:25:25So we're going to do roasted lamb's liver, with charred brassicas,
0:25:25 > 0:25:28fondant potato and we're going to do a bit of a gravy as well.
0:25:28 > 0:25:32But then we're going to do poached pears with frangipane and a chocolate sauce.
0:25:32 > 0:25:35Obviously, if you move along, I'll try and get as much done as I can!
0:25:35 > 0:25:39Watching Aiden, I can see he's got an awful lot of things on the
0:25:39 > 0:25:41go, so it's just a question of me going in...
0:25:41 > 0:25:44I think I need to cook the liver and do something with the chocolate,
0:25:44 > 0:25:47but other than that, I think he's got everything started off for me,
0:25:47 > 0:25:48so that's brilliant.
0:25:48 > 0:25:50Come on, Mary Ann, you got this.
0:25:50 > 0:25:54Andre is on the red team with his chef, Mary Ann.
0:25:54 > 0:25:57They've chosen to pan roast their lamb's liver in masala, onions,
0:25:57 > 0:26:02pancetta and herbs, and serve it with a creamy mash and rainbow chard,
0:26:02 > 0:26:05with a chocolate mousse to follow.
0:26:05 > 0:26:08Chef Koffmann will know I'm a bit of a traditionalist,
0:26:08 > 0:26:11so I'm afraid I'm sort of sticking to what I know.
0:26:11 > 0:26:14Right. Mary Ann might have chosen something familiar,
0:26:14 > 0:26:16but how will Andre get on?
0:26:16 > 0:26:20This is my weakness, I struggle pulling things together unless I have clear direction.
0:26:20 > 0:26:22If you give me clear direction, monkey see, monkey do,
0:26:22 > 0:26:24but this is where we are at, so...
0:26:24 > 0:26:26I have no idea what I'm going to be doing with this.
0:26:26 > 0:26:29You're getting stressed, Andre!
0:26:29 > 0:26:32No, I'm not stressed, man, I'm too blessed to be stressed, my goodness!
0:26:32 > 0:26:35Next, the blue team of Stephen and Lauren are roasting their lamb's liver whole.
0:26:35 > 0:26:38It's a classic, Chef. We're going to make mashed potato,
0:26:38 > 0:26:40a little bit of olive oil and butter,
0:26:40 > 0:26:43caramelised sweet and sour red onions go with that,
0:26:43 > 0:26:47and some lovely pancetta, so it is liver and bacon, mashed potato,
0:26:47 > 0:26:49classic, all day long. As long as it's cooked tidy -
0:26:49 > 0:26:51that's Welsh for good.
0:26:51 > 0:26:53Clearly, I'm going to make a chocolate mousse, you know.
0:26:53 > 0:26:57Hopefully try and redeem myself from the last ganache I made you, Chef!
0:26:57 > 0:26:59I'm a bit nervous, I've never, ever cooked liver.
0:26:59 > 0:27:02All the other ingredients that he's got on the table, I've worked with,
0:27:02 > 0:27:04so I'm hoping I can magic something out of it.
0:27:04 > 0:27:07And finally, it's the green team of Matt and Karen.
0:27:07 > 0:27:09Matt's trying to get ahead with the pudding,
0:27:09 > 0:27:12which will be a chocolate and orange tart, with orange syrup.
0:27:12 > 0:27:15And confident in his partner's abilities,
0:27:15 > 0:27:18- he's letting her take the lead on their main course.- I've told
0:27:18 > 0:27:21her what the idea and the influence is for the main course,
0:27:21 > 0:27:24so allowing her the time to think of the dish and come up with that.
0:27:24 > 0:27:26Yeah, that's a very good idea.
0:27:26 > 0:27:27I'm quite scared, but excited.
0:27:27 > 0:27:31I'm just hoping he gets this chocolate tart in the oven before I get in there,
0:27:31 > 0:27:33but, yeah, I'm looking forward to it.
0:27:33 > 0:27:34It should be lots of fun.
0:27:34 > 0:27:37Chefs, you've got two minutes until your cooks come back in,
0:27:37 > 0:27:39and then you hand over the reins.
0:27:39 > 0:27:40Two minutes to go.
0:27:40 > 0:27:44The professional chefs have never worked so hard to make their
0:27:44 > 0:27:45prep time count.
0:27:45 > 0:27:48Home cooks, come in!
0:27:48 > 0:27:49Back to the kitchen!
0:27:49 > 0:27:51You've got three minutes.
0:27:53 > 0:27:55The chefs have a strict handover period
0:27:55 > 0:27:58in which to tell their cooks what needs to be done.
0:27:58 > 0:27:59So, where are we up to?
0:27:59 > 0:28:02The tart case is in, the temperature should be all right,
0:28:02 > 0:28:03- but keep an eye on it.- Yep.
0:28:03 > 0:28:05Let it cool down and cut it into cubes.
0:28:05 > 0:28:08- Into cubes?- So you've got lovely little pert squares of frangipane about
0:28:08 > 0:28:11- that big, OK?- OK.- It's crucial the home cooks pay close attention, as,
0:28:11 > 0:28:14after this, they must complete the two dishes all on their own.
0:28:14 > 0:28:16What, when it comes out, what am I doing?
0:28:16 > 0:28:18Take it out and put it to the side to rest.
0:28:18 > 0:28:19So once that goes in the oven...
0:28:19 > 0:28:21Yeah, put my spuds on.
0:28:21 > 0:28:24- They are going to cook down.- 30 seconds, guys.
0:28:24 > 0:28:2530 seconds until you're out.
0:28:25 > 0:28:28I don't mind them going on, like, 15 minutes beforehand.
0:28:28 > 0:28:30Yeah, as soon as it's golden brown, that's perfect.
0:28:30 > 0:28:33- Going to take that out in a minute, OK?- Ten, nine...
0:28:33 > 0:28:35Happy with that? Happy, happy, happy?
0:28:35 > 0:28:37Seven, six...
0:28:37 > 0:28:38This, this, this, together.
0:28:38 > 0:28:41All yours, all yours, put that back on the stove,
0:28:41 > 0:28:43- get some heat in it.- ..two, one.
0:28:43 > 0:28:47Chefs, leave the kitchen, out you go.
0:28:47 > 0:28:50- Come on, Stephen!- Putting that on top in the oven?
0:28:50 > 0:28:52Out you go, Mary Ann.
0:28:52 > 0:28:54- Come on, Stephen!- OK, you'll be fine.
0:28:57 > 0:29:00The chefs will be allowed to return to the kitchen for the final minutes
0:29:00 > 0:29:03of the round, to finish and plate up.
0:29:03 > 0:29:05That's our bit done, you go in for two minutes at the end.
0:29:05 > 0:29:08But until then, all they can do is watch.
0:29:09 > 0:29:12On the yellow team, Chris is now in sole charge of making sure the liver
0:29:12 > 0:29:14is perfectly cooked.
0:29:15 > 0:29:18I'm definitely not feeling confident, there's a lot to get done.
0:29:18 > 0:29:22And it's already putting partner Aiden in a sweat.
0:29:22 > 0:29:23Take the liver out!
0:29:23 > 0:29:26Aiden's given me a great idea of exactly what the dish is going to
0:29:26 > 0:29:27look like, what the elements are.
0:29:27 > 0:29:29Take them out the pan!
0:29:29 > 0:29:31Excuse me, no shouting!
0:29:33 > 0:29:36I'm feeling all right now. He's taken the liver out of the pan.
0:29:36 > 0:29:38At the end of the day, it's completely in his hands now.
0:29:38 > 0:29:42The blue team are currently sharing the lead with the green team on
0:29:42 > 0:29:46nine points and Lauren is feeling the pressure to hold on to the top spot.
0:29:46 > 0:29:48I've never ever had to cook liver. I don't really eat it.
0:29:48 > 0:29:50I've got every confidence in Lauren.
0:29:50 > 0:29:53She's great. She's like a cucumber.
0:29:53 > 0:29:54She's so cool. Absolutely, yeah.
0:29:54 > 0:29:57I think I'm doing it the way Stephen wanted me to.
0:29:57 > 0:29:59I'm just not sure about that liver.
0:29:59 > 0:30:00I just don't know about liver.
0:30:00 > 0:30:03Fire in the hole.
0:30:03 > 0:30:06Karen is confidently taking over the reins of Matt's chocolate and orange
0:30:06 > 0:30:09tart, as well as serving up the liver main course.
0:30:09 > 0:30:12I am confident in Karen being able to deliver a really tasty main
0:30:12 > 0:30:15course. Hopefully she'll keep an eye on the dessert bits and pieces.
0:30:15 > 0:30:18So you've made a tart base, have you?
0:30:18 > 0:30:21Yeah. But that tart case is nowhere near ready.
0:30:22 > 0:30:25Matt is looking for a pastry that is crisp and golden.
0:30:25 > 0:30:28If Karen adds the filling too soon, the tart could end up with a
0:30:28 > 0:30:30soggy bottom.
0:30:30 > 0:30:34Meanwhile, Andre knows he has to pull off something special for the
0:30:34 > 0:30:37red team, but is struggling to know where to start.
0:30:37 > 0:30:39I'm supposed to be doing something with this.
0:30:39 > 0:30:41I have no clue what that even is.
0:30:41 > 0:30:43It's like a flag.
0:30:43 > 0:30:44I think
0:30:44 > 0:30:46Andre will manage.
0:30:46 > 0:30:48I have kept it very simple.
0:30:48 > 0:30:50But we'll just keep our fingers crossed.
0:30:50 > 0:30:51It may be simple to her,
0:30:51 > 0:30:54but Mary Ann hasn't told Andre when to take the liver out of the oven
0:30:54 > 0:30:57and it's now at risk of overcooking.
0:30:57 > 0:30:58Got no clue.
0:30:59 > 0:31:02And Andre is not the only one whose liver is in peril.
0:31:02 > 0:31:05I'm starting to panic a little bit, cos I think I've just messed up
0:31:05 > 0:31:08the liver. I've put it in the oven far too early.
0:31:08 > 0:31:10I don't know why, but I did.
0:31:10 > 0:31:14Right, cooks, it's five minutes until your chefs come back in.
0:31:14 > 0:31:17As Andre focuses on the presentation of his dessert...
0:31:17 > 0:31:20I'm trying to not get it on the side, which I just did.
0:31:20 > 0:31:25..he's forgotten the sauce right under his nose for the second time today.
0:31:25 > 0:31:27He is putting a lot of effort into polishing that glass.
0:31:27 > 0:31:30I know. I wish he'd put a bit of effort into making the sauce.
0:31:30 > 0:31:33That sauce is not a sauce. It's solid.
0:31:33 > 0:31:36I can't wait for Mary Ann to come back.
0:31:36 > 0:31:40- I'm hoping she'll be able to pull everything together.- I'm not a happy bunny.
0:31:40 > 0:31:44On the greens, Matt watches anxiously as his partner is about to
0:31:44 > 0:31:46remove their chocolate tart from its tin,
0:31:46 > 0:31:50and as Karen has added the filling too early, there is every chance
0:31:50 > 0:31:53that this tart will be a real letdown.
0:31:53 > 0:31:57I'm just hoping it doesn't collapse and he hates me.
0:31:57 > 0:32:00It's going to collapse, isn't it?
0:32:05 > 0:32:06She has nailed it, mate.
0:32:08 > 0:32:11- Have a bit of faith.- There is relief for Karen as the tart is out of its
0:32:11 > 0:32:14tin, but whether it's cooked or not is another matter.
0:32:15 > 0:32:18Meanwhile, it looks like Chris has everything under control for the
0:32:18 > 0:32:21yellows, but Pierre smells burning.
0:32:21 > 0:32:23Did you check the potatoes in the oven?
0:32:23 > 0:32:25- Yes, I did. Turned them.- They are burning.
0:32:25 > 0:32:27- They are not burning.- Good.
0:32:27 > 0:32:30- It's OK.- That's fine. That's how they should look, fondant potatoes.
0:32:33 > 0:32:36Just one minute until your chefs come back in.
0:32:36 > 0:32:39- One minute.- I'm really looking forward to Stephen coming out now
0:32:39 > 0:32:40and rescuing me.
0:32:46 > 0:32:48Mary Ann, I need you.
0:32:48 > 0:32:51Mary Ann, please!
0:32:51 > 0:32:52LAUGHTER
0:32:54 > 0:32:58Chefs, come back in. Woohoo!
0:32:58 > 0:33:00Yeah, where is my girl?
0:33:00 > 0:33:03The chefs return and Stephen wastes no time in trying to rescue
0:33:03 > 0:33:05Lauren's liver.
0:33:05 > 0:33:07I don't know what's happened.
0:33:07 > 0:33:08- What's the matter?- I'm so sorry.
0:33:08 > 0:33:10- Need some butter in there.- Yeah.
0:33:10 > 0:33:13Meanwhile, Mary Ann steps in to try and save Andre's sauce.
0:33:13 > 0:33:16Right, guys, you have got two minutes. Two minutes.
0:33:17 > 0:33:19And inspects the state of the liver.
0:33:19 > 0:33:21Right, that should have come out a bit earlier.
0:33:21 > 0:33:24- That's my fault.- On the yellows,
0:33:24 > 0:33:26Aiden adds the finishing touches to the frangipane.
0:33:26 > 0:33:30What can I do in the meantime? Do you want me to blowtorch the...
0:33:30 > 0:33:32Yeah, yeah, get the blowtorch on there, buddy.
0:33:32 > 0:33:36And Matt finally gets a closer look at the chocolate tart.
0:33:36 > 0:33:39Will it be cooked enough to reach Michelin-star standards?
0:33:39 > 0:33:4230 seconds to go.
0:33:42 > 0:33:44Liver, sauce...
0:33:48 > 0:33:52Ten, nine, eight,
0:33:52 > 0:33:55seven, six,
0:33:55 > 0:34:01five, four, three, two,
0:34:01 > 0:34:05one, that's it.
0:34:05 > 0:34:07Time is up. Stop cooking.
0:34:07 > 0:34:09Step away from your plates.
0:34:09 > 0:34:11You have done all you can.
0:34:11 > 0:34:13- I'm sorry if I didn't... - No, it's all right.
0:34:13 > 0:34:16We have overcooked it, but there we are.
0:34:16 > 0:34:20Sorry about the tart. I told you, I hate tarts.
0:34:20 > 0:34:22Oh, my goodness, that was so stressful.
0:34:22 > 0:34:26- It's the best bit now because it's time to taste.- Time to taste.
0:34:26 > 0:34:29First to be judged are Aiden and Chris.
0:34:29 > 0:34:32They have made pan-fried liver with potato fondant,
0:34:32 > 0:34:34served with broccoli and chard.
0:34:34 > 0:34:38To follow, they've made poached pear with a frangipane sponge and a
0:34:38 > 0:34:41bitter chocolate and cardamom sauce.
0:34:41 > 0:34:43There we go.
0:34:43 > 0:34:46- So, what do you think of that? - I think...
0:34:46 > 0:34:47Are you happy with the result?
0:34:47 > 0:34:49I am, actually, yeah.
0:34:49 > 0:34:50OK, let's taste.
0:35:02 > 0:35:03The liver
0:35:03 > 0:35:07is nicely cooked and your sauce is good, just a bit of vinegar at the end.
0:35:07 > 0:35:09The sauce is lovely.
0:35:09 > 0:35:10Yeah, you did well with that.
0:35:15 > 0:35:16It is nice, yeah.
0:35:18 > 0:35:20I like it. There is nothing wrong with it.
0:35:20 > 0:35:22It lacks a bit of excitement, the dish.
0:35:22 > 0:35:24- OK.- But very good.
0:35:31 > 0:35:33The pear is perfectly cooked.
0:35:33 > 0:35:36It's a nice dish. It lacks a bit of presentation,
0:35:36 > 0:35:41as a pudding, as a sweet, but I like it, it's good.
0:35:41 > 0:35:43Good. Well done.
0:35:43 > 0:35:46- Done well.- Thank you.- What do you think of that, then?
0:35:46 > 0:35:49A mixture of good and not brilliant.
0:35:49 > 0:35:53The lamb was properly cooked, the liver, the pear was beautiful.
0:35:53 > 0:35:57All the rest was a bit mushy and not very interesting.
0:35:57 > 0:36:00- We have had a great day, haven't we? - We've had a fantastic day.
0:36:00 > 0:36:01It has been a blast, an absolute blast.
0:36:01 > 0:36:04Brilliant. I have really enjoyed it.
0:36:04 > 0:36:07Next into the tasting room are Stephen and Lauren.
0:36:07 > 0:36:11They have made lamb's liver with crispy pancetta, Romanesco cauliflower,
0:36:11 > 0:36:15cabbage with chilli and garlic, and mashed potato.
0:36:15 > 0:36:18And for dessert they have made a bitter chocolate mousse with
0:36:18 > 0:36:20blackberries.
0:36:20 > 0:36:23- There we are.- How do you feel? - Good...
0:36:23 > 0:36:25now that it's finished.
0:36:25 > 0:36:27- It is finished, so you feel good now?- Yeah.
0:36:27 > 0:36:29- Ready to go home?- Taste.
0:36:32 > 0:36:34Liver...
0:36:36 > 0:36:40..a bit overcooked, yes?
0:36:40 > 0:36:42How long did you put it in for?
0:36:42 > 0:36:45I don't know. I know I put it in too early.
0:36:45 > 0:36:47There is a little bit of pinkiness in there, I can see.
0:36:47 > 0:36:49A little bit.
0:36:49 > 0:36:53As soon as liver is overcooked the dish is finished.
0:36:53 > 0:36:56I take full responsibility for that one, sorry.
0:36:56 > 0:36:58It's fine, it's a team effort.
0:37:03 > 0:37:04It's good. I like it.
0:37:04 > 0:37:07It is rich, of course, with the chocolate.
0:37:07 > 0:37:10The blackberry balances it because it gives a little bit of acidity.
0:37:10 > 0:37:13I put a little bit of vinegar in there, red wine vinegar.
0:37:13 > 0:37:15- It is nice.- It is lovely.
0:37:15 > 0:37:17I like it.
0:37:17 > 0:37:19- It is sad about the liver...- It is still good.
0:37:19 > 0:37:21- It is still good.- Yeah.
0:37:21 > 0:37:22You have done really well.
0:37:24 > 0:37:26Well, I'm glad that's over and done with.
0:37:26 > 0:37:28What a shame about the liver.
0:37:28 > 0:37:31On the positive side, the chocolate was brilliant.
0:37:31 > 0:37:33Not perfect but, hey,
0:37:33 > 0:37:35- what is?- Thank you.
0:37:35 > 0:37:36You did good. I am happy.
0:37:36 > 0:37:38Thanks.
0:37:38 > 0:37:41Time for Mary Ann and Andre to be judged.
0:37:41 > 0:37:45They have made a classic dish of lamb's liver with mashed potato,
0:37:45 > 0:37:48served with rainbow chard, pancetta and onions.
0:37:48 > 0:37:51For dessert they have made a dark chocolate and rum mousse.
0:37:51 > 0:37:53Come on in, Mary Ann and Andre.
0:37:54 > 0:37:56Are you happy with the result?
0:37:57 > 0:38:00The whole experience has been brilliant.
0:38:00 > 0:38:03I am slightly disappointed, to be completely honest with you.
0:38:03 > 0:38:04Definitely the liver is overcooked.
0:38:04 > 0:38:06OK, well, let's taste.
0:38:10 > 0:38:13- I am tasting it...- I know...
0:38:13 > 0:38:16I know I am going to be disappointed by the result.
0:38:16 > 0:38:19And cooking the liver was entirely my fault.
0:38:19 > 0:38:22Let's taste the chocolate mousse.
0:38:30 > 0:38:33- It is a good chocolate mousse. You can feel the alcohol.- Yeah.
0:38:33 > 0:38:35Not too much.
0:38:35 > 0:38:37- Just enough.- It is a bit rich.
0:38:39 > 0:38:42- It is nice.- Really good.
0:38:42 > 0:38:44- Well done.- Redeemed myself a little.
0:38:44 > 0:38:47Yes, you have, you have done really well, well done.
0:38:47 > 0:38:49It was a pleasure to be with you today.
0:38:49 > 0:38:52Thank you very much. To cook for you has been an absolute honour and Mary Ann,
0:38:52 > 0:38:55- I cannot reiterate how wonderful this woman...- Will you
0:38:55 > 0:38:57stop, please.
0:38:57 > 0:38:59She is a princess among princesses.
0:38:59 > 0:39:00There you go.
0:39:00 > 0:39:02LAUGHTER
0:39:02 > 0:39:04- Thank you.- We will see you very soon.
0:39:04 > 0:39:06Thank you very much, guys.
0:39:06 > 0:39:09It is tasty. It is tasty.
0:39:09 > 0:39:10It is very tasty.
0:39:10 > 0:39:12It's just tough.
0:39:12 > 0:39:14It was quite a bit of a disaster there.
0:39:14 > 0:39:16I know.
0:39:16 > 0:39:18The meat was overcooked.
0:39:18 > 0:39:21- Already you are a loser, you know.- Yeah.
0:39:21 > 0:39:25I have to accept full responsibility for overcooking the lamb's liver.
0:39:25 > 0:39:28It was one of those things.
0:39:28 > 0:39:31And finally, it's the greens of Matt and Karen.
0:39:31 > 0:39:35They have made pan-fried liver with oyster sauce, served with sauteed
0:39:35 > 0:39:37mushrooms and braised pak choi.
0:39:38 > 0:39:41Followed by chocolate and orange tart with roasted pistachios and
0:39:41 > 0:39:43orange syrup.
0:39:47 > 0:39:48So, you are pleased with the result?
0:39:48 > 0:39:51- I am pleased, yes.- We will taste it now.- Yes.
0:39:56 > 0:39:58The liver is perfectly cooked.
0:39:58 > 0:40:00Thank you.
0:40:00 > 0:40:02Very nice.
0:40:02 > 0:40:06You want a bit of colour on the plate, so it is not dull and dark.
0:40:06 > 0:40:09You can see I like it because it is nearly finished.
0:40:09 > 0:40:10LAUGHTER
0:40:17 > 0:40:18It is nice.
0:40:18 > 0:40:20The pastry maybe slightly a bit more cooked.
0:40:20 > 0:40:22- Yes, I know.- But it's not a big mistake.
0:40:22 > 0:40:24I love it. Nice, yeah?
0:40:24 > 0:40:26Mm. It's lovely with the oranges.
0:40:26 > 0:40:28- Just freshens it all up.- Yeah.
0:40:29 > 0:40:32- Beautiful dish.- Well done. - Thank you.
0:40:32 > 0:40:35We can't have asked for much more on that.
0:40:35 > 0:40:38That was amazing, absolutely amazing.
0:40:38 > 0:40:40You really enjoyed both of those dishes, didn't you?
0:40:40 > 0:40:45Brilliant. The liver was perfectly cooked and that tart was fantastic.
0:40:45 > 0:40:47- Yeah.- Really delicious.
0:40:47 > 0:40:49You can give a three-star for that.
0:40:49 > 0:40:50- Wow.- Yeah, very good.
0:40:50 > 0:40:53It has gone really well. Pierre's comments were...great.
0:40:53 > 0:40:56Amazing. Couldn't have asked for better comments.
0:40:57 > 0:41:01Pierre must now give each main course and dessert a mark out of ten,
0:41:01 > 0:41:04with a total of 20 points up for grabs.
0:41:04 > 0:41:08These points will be added to the scores from challenge one,
0:41:08 > 0:41:10giving a total score out of a possible 30.
0:41:11 > 0:41:13It's a very difficult competition,
0:41:13 > 0:41:16so I am very happy with the way it has gone for me.
0:41:16 > 0:41:19Of course we are going to get penalised for certain aspects, but I
0:41:19 > 0:41:22think, overall, we will do OK, to be honest with you.
0:41:22 > 0:41:26- I hope so.- I think we stand as good a chance as anybody, quite honestly.
0:41:26 > 0:41:28You know what, we had fun.
0:41:28 > 0:41:31We certainly did come here to win, but the other guys are great chefs
0:41:31 > 0:41:34and great mentors as well, so we shall see.
0:41:37 > 0:41:42So it's now time to reveal this week's Yes Chef champions.
0:41:42 > 0:41:45In fourth place, with 17 points...
0:41:46 > 0:41:48..it's Mary Ann and Andre.
0:41:49 > 0:41:52Come on, somebody! 17 points!
0:41:52 > 0:41:54That's what I'm talking about. Woo!
0:41:54 > 0:41:55LAUGHTER
0:41:57 > 0:42:00In third place, with 20 points,
0:42:00 > 0:42:02it's Stephen and Lauren.
0:42:02 > 0:42:04- There we are.- Well done.
0:42:08 > 0:42:12But this week's winners, with an incredible 28 points...
0:42:16 > 0:42:17- ..is Matt and Karen.- Yes.
0:42:20 > 0:42:23I'm over the moon.
0:42:23 > 0:42:26Matt has been so supportive in helping and we've worked together,
0:42:26 > 0:42:27and it's just the best feeling in
0:42:27 > 0:42:31- the world.- And obviously, in second place Aiden and Chris,
0:42:31 > 0:42:3421 points to you both, so well done.
0:42:35 > 0:42:38- Very happy with it. Very happy.- Very happy indeed.
0:42:38 > 0:42:40This is for you, Karen.
0:42:40 > 0:42:42It's a little reminder of us when you are next in the kitchen.
0:42:42 > 0:42:46Congratulations. Well done.
0:42:47 > 0:42:48I'm really proud of Karen.
0:42:48 > 0:42:51Everything I was looking for in a partner going into this,
0:42:51 > 0:42:53she has ticked all the boxes.
0:42:53 > 0:42:56- So, happy.- A massive congratulations to all our teams.
0:42:56 > 0:42:58They've been absolutely fantastic.
0:42:58 > 0:43:01Make sure you join us next time for more fun in the Yes Chef kitchen.
0:43:01 > 0:43:03- Goodbye.- Bye.