Final Four Yes Chef

This week, four top-starred chefs selected their perfect partners from

some exceptional home cooks.

Today, those four teams compete, but only one can win.

Oh, my God!

For the home cooks, it's a chance to prove themselves to their mentors.

-Fire in the hole.

-For the professionals,

their reputations are on the line...

-HE SINGS

-For goodness' sake, shut up!

-No singing!

-..as they will ultimately be judged by triple Michelin-starred

chef Pierre Koffmann.

I know all the chefs are top chefs,

and I'm sure they want to impress me with their proteges.

Four chefs, four home cooks, but only one team can win.

Take 'em out the pan!

Excuse me, no shouting.

This is Yes Chef.

Hello and welcome to Yes Chef.

It's the Friday final and we've got four fantastic teams ready to do

battle, so let's meet them.

On Monday, Aiden Byrne chose civil servant Chris McGhee as his team-mate.

We've got Mr Koffmann to cook for.

He's a really nice guy, as long as you give him what he wants.

All right, OK, easier said than done.

-Exactly.

-Stephen Terry teamed up with local government officer

Lauren Grimes on Tuesday.

How are we feeling about the Friday final?

Positive, strong.

I just can't wait to get set off in the kitchen and to, hopefully, do you proud.

You will.

On Wednesday, Mary Ann Gilchrist chose youth pastor Andre Lesur as

her team-mate. So what's their battle plan?

I have a lot of confidence in Andre, providing he does as he's told.

-Watch out!

-We're going to be a formidable force.

And yesterday, Matt Gillan picked full-time mum Karen White to be his

-partner.

-Cooking for Pierre is going to be absolutely amazing,

it's a once in a lifetime opportunity, yeah, I can't wait.

Our teams are all ready to go, so all we need now is our

Friday final judge. It's the legendary Pierre Koffmann.

Pierre Koffmann has been at the heart of high-end cuisine for an

incredible 50 years.

His proteges - who include Gordon Ramsay,

Marco Pierre White and Tom Kitchin -

have amassed more than 20 Michelin stars between them.

To be a top chef, first, you have to be passionate.

You've got to be prepared to work very hard and you've got to cook

what you enjoy to eat.

He is one of only a handful of chefs in the UK to have been awarded

three Michelin stars, an accolade he

upheld for a ground-breaking 15 years.

HE SPEAKS FRENCH

He's going faster than you.

With such a wealth of respect and experience,

Pierre's expertise is second to none.

One turbot, one cod, one steak.

-Hello, Pierre.

-Hello.

What do you think of today's finalists?

I think, today, we've got the fantastic chefs.

Are they very good teachers?

Right, let's get started.

This is round one.

Now, in this round, our home cooks will be recreating one of their

professional chef's signature dishes.

Earlier on, they had a masterclass in how to cook it to perfection.

Here's how they got on.

The home cooks have just one hour to complete their masterclass and learn

how to recreate the exact same dish.

Watch me like a hawk.

-I'm watching you.

-On the yellow team,

home cook Chris will attempt to make Aiden's dish of chicken breast with

braised salsify,

coated in crispy chicken skin and served with a castelfranco salad

topped with barbecued squid.

The crispiness of the chicken skin is crucial to the success of this

-dish.

-I'm cutting the salsify...

-In this?

-In that.

-I would put it in a blender, but because of the fat

content, it will just turn into a paste.

Slush, yeah.

On the blue team, home cook Lauren is making Stephen's dish of

lamb shoulder pastilla.

That's a Moroccan pie to you and me.

Served with grilled lamb loin and a bejewelled date puree, pomegranate,

yoghurt, and garnished with crispy chickpeas and coriander.

Once it's nicely seared, you know, we'll just get it in the oven,

it's on 170, ten minutes.

For this dish, the timing of the lamb will be Lauren's priority.

Cos we don't want to be serving lamb that's overcooked, tough,

-undercooked.

-On the red team,

home cook Andre is recreating Mary Ann's dish of partridge with bread

sauce, cabbage, game chips, a sherry jus, finished with crispy breadcrumbs.

The partridge must be roasted to perfection,

breast side up to enhance its delicate flavour.

-What about the bum?

-That's the bum.

That's where the neck is, that's its bum.

On the green team, Karen will be attempting Matt's dish of scallops

with chicken wings, served with poached rhubarb and sesame tuile biscuit shards.

Prepped scallops before?

-Yep.

-Yeah?

-Cleaned them, yeah.

The key to this dish is the handling of the scallops,

and home cook Karen can't wait to get started.

Looks fabulous. I'm really excited, I'm very confident, yeah.

I'll do my absolute best for you, Chef.

-Brilliant.

-That is incredible, this woman is gifted,

talented and unbelievable.

One of those.

Oh, this looks like it's going to be fun.

Right, cooks, you have one hour to recreate your professional chef's

signature dish. Chefs, you'll be watching their every move from our green room.

And remember, you do have a lifeline.

If you see your partner struggling, you can run in and save the day,

but for two minutes only.

Other than that, they're on their own.

Right, Chefs, please leave the room.

-Good luck.

-Thank you.

-Take it easy and take your time.

-Thank you.

-Come on, guys, out you get!

Come on, Chris!

Right, cooks, this is it, you've got one hour and your time starts now.

So, our cooks are off and are trying desperately to impress their mentors.

Meanwhile, the chefs take a seat backstage.

They'll be checking the home cooks' every move to see if they're

following their instructions to the letter.

And minutes into the challenge,

Mary Ann's noticed her partner Andre seems to have already made a slip-up.

He's supposed to put the milk on to infuse first...

-Right.

-So he's making game chips.

There's a lot to think about.

But thinking is what I do best. I think.

How's your lady, Matt?

She's good, she's good. She does a lot of cooking.

I've got the recipe in my head, so I just want to ensure I get the tuile

right. And get the mix correct. I want to make Matt proud.

On the yellow team,

Aiden's partner Chris wastes no time in getting his chicken and salsify

-in the pan.

-Timing's crucial for this.

Just making sure that everything's cooked as it should be or as Aiden

expects it to be.

He needs to get some garlic in that pan, but... Come on, stop chatting to the cameraman.

Go on, thyme, garlic, in there, go on.

That's my boy, there you go.

It's like he can hear you.

-It's amazing.

-Hi, Lauren.

-Hello.

-Hi.

-Hello.

-How's it going?

-OK, I think.

-Smells very nice.

It smells really good.

The smell of the spice is beautiful.

-Do you feel nervous?

-No, I'll be fine.

I don't want to fall behind,

because that's when I'll start to panic and forget things.

-I'm feeling confident at the minute.

-Your lady seems very busy,

do you think you've been ambitious with what you've given her?

There are quite a few bits to do, but it's all achievable in the time.

She's very level-headed and she's quite pragmatic, she's got good notes.

-Yeah.

-I'm pretty confident she's going to get it done.

-Hi, Andre.

-Hello.

How are we getting on?

I'm at the potato stage.

-Good.

-I want to stack these, obviously, on the plate,

so I'm not sure how high exactly, whether that's enough.

Do you think I should cut a little more?

You can do a few more and that's it.

Use what you like...

Yeah. Any time you want to jump in and help me out...

I will.

That's not allowed!

-Hi, Karen.

-Hello.

-Hello, Pierre. How are you?

-Hello.

You've got quite a big challenge?

-Yes.

-Yeah.

-But the elements all come together.

You have a lot of work to do.

I think, as long as I get the prep done early on,

it's just the pulling it together.

So I think I've got it in my head.

You've got a very interesting dish, but a lot of work to do.

So, we shall leave you doing this.

So, the greens are on track.

Meanwhile, on the red team,

Andre has completely forgotten to boil the milk for the bread sauce

and Stephen spots an opportunity to wind Mary Ann up.

-Is the milk on?

-No, the milk is still not on.

Oh, right, OK.

I don't think I've given him too complicated...

-There you go, there's the milk.

-There he goes. Oh, it's in his hand.

-Hello, Chris.

-Hello.

-How is it going?

I think it's OK. Just now, I've got it started,

so you can see I've got my chicken breast cooking.

-Make sure not to overcook the chicken, it should be nearly ready there.

-OK, thank you.

By the time you serve it...

-Right.

-..it will carry on cooking.

I appreciate your help. Thank you for that.

Very kind of you.

How are we doing, Lauren?

I'm doing good, are you?

Yeah, very good. You doing it for the Wirral?

Yeah. Sure am.

Smells good, very beautiful.

Smells good. So let's start with Andre.

Now, he's such a character.

I'm hoping I might get a song out of him later on.

But, yeah, he seems in control.

He got the easiest of the four.

-Yeah.

-He's got the partridge, cabbage and crisp potato.

It's not rocket science, but it's got to be well executed.

Yeah. So let's move on to Karen, Matt's partner.

So she's got the scallops and chicken wings?

Yes, she's got a lot of work, that woman.

She's got to clean the scallops, I don't know if she knows about it,

to remove the flesh from the shell.

It's quite a difficult dish.

Matt makes it look too easy.

Chris, Aiden's partner.

The smells coming from his pans were lovely, so he's got the chicken...

Chicken, salsify - it's a lot of work, but at the same time,

in an hour, you can do it quite easily, so he should be fine.

-Yeah.

-This is the critical part and I'm surprised how long it takes for

this to, sort of, fully caramelise the way he showed me.

But I'm doing exactly what he said.

And then we've got Lauren, Stephen's partner, who's doing the Moroccan

-lamb.

-What a beautiful smell from those dishes.

-She was fantastic.

-Absolutely delicious.

And that dish, you've got everything I enjoy to eat.

I knew that bit was going to be the worst bit with the faff.

On the red team, home cook Andre's

preparing his partridge for the oven.

And his partner, Mary Ann, is looking a little twitchy.

I'm just trying to work out whether he's got that the right way up.

Is that breast side up or backside?

-I think it's breast side down there, darling.

-Yeah, I think it is too.

-Is it?

-I think so.

Yeah, the legs are... Yeah.

Two minutes, save the day.

-I know.

-Save the day.

-So good.

-You going to go in?

-Yeah.

So, Mary Ann's the first chef to use her two-minute lifeline to step in

and rescue Andre's bird.

-Right, Mary Ann?

-Yep.

Two minutes.

I think you've put your partridge the wrong way, upside down.

-Yeah, I thought so too.

-Let's have a look.

-Yeah.

-The other way round?

Right, yeah.

That's better, yep.

What do you think, she's gone a bit too early?

I don't know. If it's upside down, you'd want to be cooking it the right

-way up, wouldn't you?

-Is that too hot?

No, that's fine. Cos you want to reduce that right down and burn off

the alcohol. And keep an eye on that though,

because you don't want to over-reduce it.

Once you're in, you can't go back again, so if it all goes pear-shaped,

you've just got to see and watch it unfold, don't you?

Time is up, Mary Ann. You have to leave the kitchen.

-No, bit more...

-Thank you very much.

-A little bit more.

-Out you go.

-She's the best.

-It was upside down.

Yes. I could see because it was wobbling.

Yeah, that's what we thought, yeah.

Cooks, you've got half an hour to go.

Matt's partner, Karen,

has a lot of elements to juggle and she's so focused on stirring her sauce

that she's forgotten to keep an eye on another key ingredient.

So, Karen's overcooked the rhubarb, she's just...

Yeah, I wondered what she was doing, yeah.

I didn't turn it when it was sitting in the poach,

so one side's poached more than the other,

so hopefully I can poach it again in time.

-Hopefully.

-This is an important part,

because I need to make sure that the lamb's cooked.

Just seared it, now I'm going to put it in the oven.

-Chef.

-How's it going there?

It seems fine.

Yeah. That's OK, that's cooked.

It's going to braise, so it will soften down even more.

And you're happy with the chicken?

It's whether you're happy with the chicken!

You are doing well.

-Thank you, Chef.

-With his chicken resting,

Chris should now be starting to think about making his sauce.

HE YELPS

-Ooh, be careful.

-But a hot panhandle has ruined his concentration.

-You OK?

-Yeah. I knew I'd do that, silly monkey.

And Aiden is worried that he'll miss a vital step.

So all the stuff that's in the sieve there, that needs to go in the pan.

The chicken skin and the thyme and the garlic, that makes the sauce.

So he's got to move that bowl.

If he moves that bowl and not puts that stuff in the pan, then

-I'll have to go in.

-Aiden can only go in once,

so he must choose his moment wisely.

-What's he doing? What's he doing...?

-Get the stopwatch.

What are you doing? Right...

LAUGHTER

-Did he put it in the bin?

-He's put it in the bin anyway, it's too late.

Oh, he didn't.

What went in the bin? What did you put in the bin?

-When?

-A little while ago.

-Oh.

-So basically all that flavour, he's just put it in the bin.

-Just gone in the bin.

-It's only the sauce, the flavour of the sauce,

-that doesn't matter.

-Not going to matter much, is it?

Meanwhile, over on Matt's team,

Karen's feeling anxious about removing the scallop from its shell.

I'm just going to go for it and hope for the best.

So Pierre decides to give her a hand.

I'll show you something to go faster.

-Get a spoon?

-Take a spoon...

-And you do it like that.

-OK.

Much to the exasperation of the watching chefs.

He's doing your scallops, what's that all about?

What's that all about? Excuse me!

-Referee!

-Outrageous!

-The nerves stay there...

-OK.

Thank you.

Get my stuff out the bin for us.

LAUGHTER

Mary Ann watches in horror as her partner, Andre,

is having a few technical problems.

I'm just trying to get these breadcrumbs a golden colour,

but the hob went off so these are taking forever, but...

And getting easily distracted.

Oh, here we go.

# I want to be with you night and day... #

For goodness' sake, shut up!

No singing!

Wave! Woohoo!

LAUGHTER

You've got five minutes left, guys, just five minutes to go.

Lauren's lamb should be served pink in the middle...

I hope that's not too done...

..and as the loin doesn't have a layer of fat for protection,

cooking on too high a temperature could be a disaster for the blues.

So which temperature have you got there?

Anything in the late '50s?

-I don't know.

-No, 50 is a bit too high.

Too high?

A bit more, maybe, just a bit more.

-A little bit more.

-Yeah.

-Concerned by what he sees on the screen,

Stephen can't help using his two minutes to take a closer look at

-Lauren's lamb.

-Right, I'm going to go in to give her a hand.

-I'm going in as well.

-Yeah?

-Come on, then.

-And with only five minutes remaining,

Stephen and Aiden decide to step in and help their home cooks.

Oh, two of you at the same time. Right, two minutes, guys.

Aiden attempts to salvage a sauce.

Right, where's your chicken?

-Yep.

-And the sauce, that's it, yeah? OK.

-Happy?

-Great, yeah, perfect.

-And the chicken's there.

Mind your eyebrows!

While over on the blue team,

Stephen checks to see if Lauren has cooked her lamb properly.

I hope that's not too rare.

I'm happy with that.

Home cook Karen has already started plating up her dish,

so with only four minutes left in the round,

-Matt decides to head in to ensure that the dish is perfectly presented.

-How we doing?

Hello! How's the rhubarb look?

-Too strong.

-Guys...

Is that all right?

Just a tiny bit of salt in there.

Time up, Aiden, out you go.

Stephen, you're out. Stephen, come on.

-Pomegranate.

-And then...

-Come on, you.

-And then a little bit of rapeseed oil.

-Then the chickpeas?

-Chickpeas.

-All good.

-Get out!

-It's not too bad at all, not too bad at all.

So all four chefs have used their two-minute lifelines.

Right, Matt, that's it, time's up, out you go.

-No, it's not!

-Get out, come on!

Crispy skin! Spoon...

I'll take the spoon. And the cooks now have to finish their dishes

completely on their own...

Always be the same, time is up, I can't cope!

..racing against the clock.

Two minutes left, just two minutes to go.

Andre is going to need every last second

if he wants to get everything on the plate.

I forgot about the sauce.

Well, I didn't forget about it, I...

So the sauce is coming together.

I'm hoping it will taste good.

I don't think it looks as good as Stephen's, but I'm quite proud of that, really.

I'm not going to look at it any more, just going to leave it.

Come on, Andre, get that sauce on.

Come on, stop faffing around!

Ten, nine, eight, seven, six, five,

four, three, two, one.

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

You've done all you can.

Oh, that was a challenge, but well done, everyone.

Thank you, Father.

First to be judged, it's Aiden and Chris.

Chris has made chicken breast in a

vegetable jus, with braised salsify

coated in crispy chicken skin, and served with a castelfranco salad,

topped with barbecued squid.

This is Aiden's version,

but will Chris's meet his mentor's high standards?

There we are. I'll carry the plate, as we've got a wounded soldier here.

I know. How's your hand?

It's fine, it's getting better, yeah.

It was just a clumsy mistake.

We've all been there, so don't worry.

Let's have a taste.

That's quite original, to put the salsify with breadcrumbs.

-It's a good idea.

-With the chicken skin, yeah.

It gives a crunch to it, yeah.

Mm, I'm going to have another bit.

Really tasty.

Yeah, the sauce may be a bit too much reduced, yeah?

But this is a good dish. You can be proud of it.

Well, I'm glad of that, yes.

-Forget about your burn.

-Of course.

-I enjoyed your dish.

-Thank you very much.

Well done. Well done both of you.

Thank you very much. Shall we have a little taste?

Yeah, absolutely.

The crispy chicken skin crumb is absolutely delicious.

-Try a bit of that squid.

-You've done yourself very proud, mate.

Thanks very much, I appreciate you saying that.

I enjoyed it. Beautiful taste.

Salsify is beautifully done, perfectly done, so I enjoyed it very much.

The sauce a bit too dry, that's it.

The only complaint I can make about it.

-That's not bad, is it?

-Carry on in the same vein and...

-Definitely.

-And hopefully...

-We'll crush this.

-Crush this, yeah!

Next, it's Stephen and Lauren.

Lauren's made lamb shoulder pastilla, served with grilled lamb loin,

bejewelled date puree,

pomegranate yoghurt and garnished with crispy chickpeas and coriander.

This is Stephen's dish, but will Lauren's impress Pierre?

Fabulous.

-Wonderful.

-How do you feel it? Did you find it easy to do?

It was a lot of work, I've noticed.

It was a lot of work, but I felt like I had it under control

-and I enjoyed it.

-Yeah, you did, it looks good.

-Looked like it.

-Yeah, yeah.

It was very organised, made some great notes, followed the notes,

-good confidence.

-So, are you happy with Lauren?

Absolutely, yeah, it's fantastic. I think, you know,

it's a lovely plate of food.

-Very, very proud of her, yeah.

-So we'll taste it.

-Mm!

-The meat is perfectly cooked, yeah.

-It's beautiful.

-I'm sure you cannot do better.

-You're right, Chef!

-I love it, it's nice.

-It's delicious.

-You've done very well.

-Oh, thank you very much, I appreciate that.

Well done.

-Well done.

-Thank you very much.

Very proud of you. Very good, that was good feedback.

-Yeah, I can't believe it.

-All positive.

The meat was perfectly cooked.

Yeah. Absolutely delicious, loads of lovely flavour,

I can still taste the nice flavours in my mouth now.

That was good, very good, well done.

Thank you very much.

Pleasure.

Time for Mary Ann and Andre to be judged.

Andre has made partridge with bread sauce, cabbage, game chips,

a sherry jus and a sprinkling of breadcrumbs.

This is Mary Ann's version, but will Andre's score with Pierre?

Wonderful.

-It looks fantastic.

-Thank you very much.

-That looks amazing.

-Better than mine.

Well, I agree with you!

LAUGHTER

The cooking is nice, pink. Yeah, you did very well.

Nicely cooked.

Cabbage is good, still slightly crunchy,

-the way it should be.

-Yes.

The same with the potato, nice crunch.

I'm a bit like you, I'm not a big lover of bread sauce. I think it's nice.

I knew you were a good chef, now you are a good teacher.

Thank you. I have to say, I think you've done a cracking job.

You've got the partridge, it's perfectly cooked.

His cooking was perfect, the bird was pink inside,

and everything was perfect.

-Yeah.

-Yeah, I enjoyed it very much,

and he seems quite a happy-going person, you know?

Oh, it's like he's really enjoying the process, isn't he?

No, I really enjoyed that dish.

-OK, brilliant.

-He did so well, very well.

-You've done me proud, you really have, actually.

-Thank you.

And finally it's Matt and Karen.

Karen has made scallops with chicken wings,

served with poached rhubarb and sesame tuile biscuit shards.

This is Matt's version,

but will Karen's be good enough to beat the other teams?

Fantastic.

-Are you happy with it?

-Very happy.

I think it was quite a difficult dish, no?

But you did very well. It looks as good as his.

-Thank you.

-Now we've got to see if it tastes as good as his.

Let's taste.

The scallop is properly cooked.

All the elements are properly cooked.

You got the nice acidity, it is nice.

There is no... I could not make any critiques on that, you know.

Fantastic.

-Well done.

-Thank you so much. Thank you.

Yeah!

That's good. Good feedback.

-Amazing feedback.

-That was a lovely, fresh dish, wasn't it?

Yeah, I was quite amazed by the result,

he gave her a lot of jobs to do,

you know, it was a lot of prep to do, but she did fantastically well.

One more challenge to go.

I know. Who knows what it's going to be?

Let's just kind of put a bow on this package, shall we?

Sure.

Let's do it.

Well done, everyone. You've survived round one.

Pierre has given you all a score out of a possible ten.

Aiden and Chris...

..you've got eight points.

Oh, fantastic. Well done.

-Happy with that, I'm very happy with that.

-Mary Ann and Andre,

you have eight points.

Thank you very much.

-Fantastic.

-Matt and Karen, you have nine points.

-Wow!

-Ooh, la-la!

And Stephen and Lauren,

you have nine points.

-Yes!

-Well done, everyone.

-Thank you.

-Great scores.

But it's still all to play for.

So, the scores from

round one are in

and with only one point between the

teams, it really is anyone's game.

Time for our second and final challenge.

Now, we've asked Pierre to pick two of his favourite ingredients,

from which our teams will create two dishes especially for him.

They can choose all the other ingredients from our larder.

So, Pierre, what have you chosen?

Today, I chose lamb's liver and extra-bitter chocolate.

Ooh!

Right, cooks, discuss your menus and get your ingredients now.

At the start of the challenge,

the teams have five minutes together to plan their menus.

I think, yes, I'd quite like to do a mash.

Right, then, let's just go with that thought.

To make their two courses,

they can choose as much food from the larder as they wish.

We need some red wine vinegar.

But they must include lamb's liver and bitter chocolate.

-30 seconds left.

-What colour should it be in the middle, then?

Pink. Remember, we can always cook it a bit more,

-but we can't bring it back.

-Of course.

Maybe a nice glaze, like we did on the chicken wing.

That's going to be with vinegar and sugar.

-Yeah.

-Right, home cooks, out the kitchen, out you go.

The professional chefs will have a strict ten minutes to prep the dishes alone,

whilst their cooks watch from the back room.

Once their time is up,

the chefs must leave the kitchen and hand complete control over to their home cooks.

So the chefs are off.

On the yellow team, it's Aiden and Chris, but what's their battle plan?

So we're going to do roasted lamb's liver, with charred brassicas,

fondant potato and we're going to do a bit of a gravy as well.

But then we're going to do poached pears with frangipane and a chocolate sauce.

Obviously, if you move along, I'll try and get as much done as I can!

Watching Aiden, I can see he's got an awful lot of things on the

go, so it's just a question of me going in...

I think I need to cook the liver and do something with the chocolate,

but other than that, I think he's got everything started off for me,

so that's brilliant.

Come on, Mary Ann, you got this.

Andre is on the red team with his chef, Mary Ann.

They've chosen to pan roast their lamb's liver in masala, onions,

pancetta and herbs, and serve it with a creamy mash and rainbow chard,

with a chocolate mousse to follow.

Chef Koffmann will know I'm a bit of a traditionalist,

so I'm afraid I'm sort of sticking to what I know.

Right. Mary Ann might have chosen something familiar,

but how will Andre get on?

This is my weakness, I struggle pulling things together unless I have clear direction.

If you give me clear direction, monkey see, monkey do,

but this is where we are at, so...

I have no idea what I'm going to be doing with this.

You're getting stressed, Andre!

No, I'm not stressed, man, I'm too blessed to be stressed, my goodness!

Next, the blue team of Stephen and Lauren are roasting their lamb's liver whole.

It's a classic, Chef. We're going to make mashed potato,

a little bit of olive oil and butter,

caramelised sweet and sour red onions go with that,

and some lovely pancetta, so it is liver and bacon, mashed potato,

classic, all day long. As long as it's cooked tidy -

that's Welsh for good.

Clearly, I'm going to make a chocolate mousse, you know.

Hopefully try and redeem myself from the last ganache I made you, Chef!

I'm a bit nervous, I've never, ever cooked liver.

All the other ingredients that he's got on the table, I've worked with,

so I'm hoping I can magic something out of it.

And finally, it's the green team of Matt and Karen.

Matt's trying to get ahead with the pudding,

which will be a chocolate and orange tart, with orange syrup.

And confident in his partner's abilities,

-he's letting her take the lead on their main course.

-I've told

her what the idea and the influence is for the main course,

so allowing her the time to think of the dish and come up with that.

Yeah, that's a very good idea.

I'm quite scared, but excited.

I'm just hoping he gets this chocolate tart in the oven before I get in there,

but, yeah, I'm looking forward to it.

It should be lots of fun.

Chefs, you've got two minutes until your cooks come back in,

and then you hand over the reins.

Two minutes to go.

The professional chefs have never worked so hard to make their

prep time count.

Home cooks, come in!

Back to the kitchen!

You've got three minutes.

The chefs have a strict handover period

in which to tell their cooks what needs to be done.

So, where are we up to?

The tart case is in, the temperature should be all right,

-but keep an eye on it.

-Yep.

Let it cool down and cut it into cubes.

-Into cubes?

-So you've got lovely little pert squares of frangipane about

-that big, OK?

-OK.

-It's crucial the home cooks pay close attention, as,

after this, they must complete the two dishes all on their own.

What, when it comes out, what am I doing?

Take it out and put it to the side to rest.

So once that goes in the oven...

Yeah, put my spuds on.

-They are going to cook down.

-30 seconds, guys.

30 seconds until you're out.

I don't mind them going on, like, 15 minutes beforehand.

Yeah, as soon as it's golden brown, that's perfect.

-Going to take that out in a minute, OK?

-Ten, nine...

Happy with that? Happy, happy, happy?

Seven, six...

This, this, this, together.

All yours, all yours, put that back on the stove,

-get some heat in it.

-..two, one.

Chefs, leave the kitchen, out you go.

-Come on, Stephen!

-Putting that on top in the oven?

Out you go, Mary Ann.

-Come on, Stephen!

-OK, you'll be fine.

The chefs will be allowed to return to the kitchen for the final minutes

of the round, to finish and plate up.

That's our bit done, you go in for two minutes at the end.

But until then, all they can do is watch.

On the yellow team, Chris is now in sole charge of making sure the liver

is perfectly cooked.

I'm definitely not feeling confident, there's a lot to get done.

And it's already putting partner Aiden in a sweat.

Take the liver out!

Aiden's given me a great idea of exactly what the dish is going to

look like, what the elements are.

Take them out the pan!

Excuse me, no shouting!

I'm feeling all right now. He's taken the liver out of the pan.

At the end of the day, it's completely in his hands now.

The blue team are currently sharing the lead with the green team on

nine points and Lauren is feeling the pressure to hold on to the top spot.

I've never ever had to cook liver. I don't really eat it.

I've got every confidence in Lauren.

She's great. She's like a cucumber.

She's so cool. Absolutely, yeah.

I think I'm doing it the way Stephen wanted me to.

I'm just not sure about that liver.

I just don't know about liver.

Fire in the hole.

Karen is confidently taking over the reins of Matt's chocolate and orange

tart, as well as serving up the liver main course.

I am confident in Karen being able to deliver a really tasty main

course. Hopefully she'll keep an eye on the dessert bits and pieces.

So you've made a tart base, have you?

Yeah. But that tart case is nowhere near ready.

Matt is looking for a pastry that is crisp and golden.

If Karen adds the filling too soon, the tart could end up with a

soggy bottom.

Meanwhile, Andre knows he has to pull off something special for the

red team, but is struggling to know where to start.

I'm supposed to be doing something with this.

I have no clue what that even is.

It's like a flag.

I think

Andre will manage.

I have kept it very simple.

But we'll just keep our fingers crossed.

It may be simple to her,

but Mary Ann hasn't told Andre when to take the liver out of the oven

and it's now at risk of overcooking.

Got no clue.

And Andre is not the only one whose liver is in peril.

I'm starting to panic a little bit, cos I think I've just messed up

the liver. I've put it in the oven far too early.

I don't know why, but I did.

Right, cooks, it's five minutes until your chefs come back in.

As Andre focuses on the presentation of his dessert...

I'm trying to not get it on the side, which I just did.

..he's forgotten the sauce right under his nose for the second time today.

He is putting a lot of effort into polishing that glass.

I know. I wish he'd put a bit of effort into making the sauce.

That sauce is not a sauce. It's solid.

I can't wait for Mary Ann to come back.

-I'm hoping she'll be able to pull everything together.

-I'm not a happy bunny.

On the greens, Matt watches anxiously as his partner is about to

remove their chocolate tart from its tin,

and as Karen has added the filling too early, there is every chance

that this tart will be a real letdown.

I'm just hoping it doesn't collapse and he hates me.

It's going to collapse, isn't it?

She has nailed it, mate.

-Have a bit of faith.

-There is relief for Karen as the tart is out of its

tin, but whether it's cooked or not is another matter.

Meanwhile, it looks like Chris has everything under control for the

yellows, but Pierre smells burning.

Did you check the potatoes in the oven?

-Yes, I did. Turned them.

-They are burning.

-They are not burning.

-Good.

-It's OK.

-That's fine. That's how they should look, fondant potatoes.

Just one minute until your chefs come back in.

-One minute.

-I'm really looking forward to Stephen coming out now

and rescuing me.

Mary Ann, I need you.

Mary Ann, please!

LAUGHTER

Chefs, come back in. Woohoo!

Yeah, where is my girl?

The chefs return and Stephen wastes no time in trying to rescue

Lauren's liver.

I don't know what's happened.

-What's the matter?

-I'm so sorry.

-Need some butter in there.

-Yeah.

Meanwhile, Mary Ann steps in to try and save Andre's sauce.

Right, guys, you have got two minutes. Two minutes.

And inspects the state of the liver.

Right, that should have come out a bit earlier.

-That's my fault.

-On the yellows,

Aiden adds the finishing touches to the frangipane.

What can I do in the meantime? Do you want me to blowtorch the...

Yeah, yeah, get the blowtorch on there, buddy.

And Matt finally gets a closer look at the chocolate tart.

Will it be cooked enough to reach Michelin-star standards?

30 seconds to go.

Liver, sauce...

Ten, nine, eight,

seven, six,

five, four, three, two,

one, that's it.

Time is up. Stop cooking.

Step away from your plates.

You have done all you can.

-I'm sorry if I didn't...

-No, it's all right.

We have overcooked it, but there we are.

Sorry about the tart. I told you, I hate tarts.

Oh, my goodness, that was so stressful.

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

-Time to taste.

First to be judged are Aiden and Chris.

They have made pan-fried liver with potato fondant,

served with broccoli and chard.

To follow, they've made poached pear with a frangipane sponge and a

bitter chocolate and cardamom sauce.

There we go.

-So, what do you think of that?

-I think...

Are you happy with the result?

I am, actually, yeah.

OK, let's taste.

The liver

is nicely cooked and your sauce is good, just a bit of vinegar at the end.

The sauce is lovely.

Yeah, you did well with that.

It is nice, yeah.

I like it. There is nothing wrong with it.

It lacks a bit of excitement, the dish.

-OK.

-But very good.

The pear is perfectly cooked.

It's a nice dish. It lacks a bit of presentation,

as a pudding, as a sweet, but I like it, it's good.

Good. Well done.

-Done well.

-Thank you.

-What do you think of that, then?

A mixture of good and not brilliant.

The lamb was properly cooked, the liver, the pear was beautiful.

All the rest was a bit mushy and not very interesting.

-We have had a great day, haven't we?

-We've had a fantastic day.

It has been a blast, an absolute blast.

Brilliant. I have really enjoyed it.

Next into the tasting room are Stephen and Lauren.

They have made lamb's liver with crispy pancetta, Romanesco cauliflower,

cabbage with chilli and garlic, and mashed potato.

And for dessert they have made a bitter chocolate mousse with

blackberries.

-There we are.

-How do you feel?

-Good...

now that it's finished.

-It is finished, so you feel good now?

-Yeah.

-Ready to go home?

-Taste.

Liver...

..a bit overcooked, yes?

How long did you put it in for?

I don't know. I know I put it in too early.

There is a little bit of pinkiness in there, I can see.

A little bit.

As soon as liver is overcooked the dish is finished.

I take full responsibility for that one, sorry.

It's fine, it's a team effort.

It's good. I like it.

It is rich, of course, with the chocolate.

The blackberry balances it because it gives a little bit of acidity.

I put a little bit of vinegar in there, red wine vinegar.

-It is nice.

-It is lovely.

I like it.

-It is sad about the liver...

-It is still good.

-It is still good.

-Yeah.

You have done really well.

Well, I'm glad that's over and done with.

What a shame about the liver.

On the positive side, the chocolate was brilliant.

Not perfect but, hey,

-what is?

-Thank you.

You did good. I am happy.

Thanks.

Time for Mary Ann and Andre to be judged.

They have made a classic dish of lamb's liver with mashed potato,

served with rainbow chard, pancetta and onions.

For dessert they have made a dark chocolate and rum mousse.

Come on in, Mary Ann and Andre.

Are you happy with the result?

The whole experience has been brilliant.

I am slightly disappointed, to be completely honest with you.

Definitely the liver is overcooked.

OK, well, let's taste.

-I am tasting it...

-I know...

I know I am going to be disappointed by the result.

And cooking the liver was entirely my fault.

Let's taste the chocolate mousse.

-It is a good chocolate mousse. You can feel the alcohol.

-Yeah.

Not too much.

-Just enough.

-It is a bit rich.

-It is nice.

-Really good.

-Well done.

-Redeemed myself a little.

Yes, you have, you have done really well, well done.

It was a pleasure to be with you today.

Thank you very much. To cook for you has been an absolute honour and Mary Ann,

-I cannot reiterate how wonderful this woman...

-Will you

stop, please.

She is a princess among princesses.

There you go.

LAUGHTER

-Thank you.

-We will see you very soon.

Thank you very much, guys.

It is tasty. It is tasty.

It is very tasty.

It's just tough.

It was quite a bit of a disaster there.

I know.

The meat was overcooked.

-Already you are a loser, you know.

-Yeah.

I have to accept full responsibility for overcooking the lamb's liver.

It was one of those things.

And finally, it's the greens of Matt and Karen.

They have made pan-fried liver with oyster sauce, served with sauteed

mushrooms and braised pak choi.

Followed by chocolate and orange tart with roasted pistachios and

orange syrup.

So, you are pleased with the result?

-I am pleased, yes.

-We will taste it now.

-Yes.

The liver is perfectly cooked.

Thank you.

Very nice.

You want a bit of colour on the plate, so it is not dull and dark.

You can see I like it because it is nearly finished.

LAUGHTER

It is nice.

The pastry maybe slightly a bit more cooked.

-Yes, I know.

-But it's not a big mistake.

I love it. Nice, yeah?

Mm. It's lovely with the oranges.

-Just freshens it all up.

-Yeah.

-Beautiful dish.

-Well done.

-Thank you.

We can't have asked for much more on that.

That was amazing, absolutely amazing.

You really enjoyed both of those dishes, didn't you?

Brilliant. The liver was perfectly cooked and that tart was fantastic.

-Yeah.

-Really delicious.

You can give a three-star for that.

-Wow.

-Yeah, very good.

It has gone really well. Pierre's comments were...great.

Amazing. Couldn't have asked for better comments.

Pierre must now give each main course and dessert a mark out of ten,

with a total of 20 points up for grabs.

These points will be added to the scores from challenge one,

giving a total score out of a possible 30.

It's a very difficult competition,

so I am very happy with the way it has gone for me.

Of course we are going to get penalised for certain aspects, but I

think, overall, we will do OK, to be honest with you.

-I hope so.

-I think we stand as good a chance as anybody, quite honestly.

You know what, we had fun.

We certainly did come here to win, but the other guys are great chefs

and great mentors as well, so we shall see.

So it's now time to reveal this week's Yes Chef champions.

In fourth place, with 17 points...

..it's Mary Ann and Andre.

Come on, somebody! 17 points!

That's what I'm talking about. Woo!

LAUGHTER

In third place, with 20 points,

it's Stephen and Lauren.

-There we are.

-Well done.

But this week's winners, with an incredible 28 points...

-..is Matt and Karen.

-Yes.

I'm over the moon.

Matt has been so supportive in helping and we've worked together,

and it's just the best feeling in

-the world.

-And obviously, in second place Aiden and Chris,

21 points to you both, so well done.

-Very happy with it. Very happy.

-Very happy indeed.

This is for you, Karen.

It's a little reminder of us when you are next in the kitchen.

Congratulations. Well done.

I'm really proud of Karen.

Everything I was looking for in a partner going into this,

she has ticked all the boxes.

-So, happy.

-A massive congratulations to all our teams.

They've been absolutely fantastic.

Make sure you join us next time for more fun in the Yes Chef kitchen.

-Goodbye.

-Bye.