0:00:02 > 0:00:04Four of the best chefs in Britain are looking for an amateur home cook
0:00:04 > 0:00:06to be their perfect partner.
0:00:07 > 0:00:10Three home cooks are here to prove they have got what it takes to be
0:00:10 > 0:00:12paired with the top chefs in the business
0:00:12 > 0:00:15for the cooking experience of a lifetime.
0:00:15 > 0:00:18Don't forget your butter!
0:00:18 > 0:00:21Each day a different Michelin-starred chef will choose
0:00:21 > 0:00:23their perfect partner from three talented home cooks.
0:00:24 > 0:00:25It's just been really hard.
0:00:27 > 0:00:28In the Friday final,
0:00:28 > 0:00:32all four pairs will go head-to-head to cook for culinary royalty,
0:00:32 > 0:00:34Pierre Koffmann.
0:00:34 > 0:00:37Whoever impresses me with food is the end result.
0:00:37 > 0:00:39The test is the most important.
0:00:39 > 0:00:42The professional chefs' reputations are on the line.
0:00:42 > 0:00:46- I want to win.- Yeah, I know. - I want to win again!
0:00:46 > 0:00:49But will the amateur home cooks live up to expectations?
0:00:49 > 0:00:51Thought I had it, and I've lost it again!
0:00:53 > 0:00:55This is Yes Chef.
0:00:57 > 0:00:59Hello, and welcome to Yes Chef.
0:00:59 > 0:01:01Let's see who's cooking in the kitchen today.
0:01:02 > 0:01:04First up is Alison Howells,
0:01:04 > 0:01:07a research administrator from Leicestershire.
0:01:07 > 0:01:11I tend to cook things that are mainly European, lots of flavour.
0:01:11 > 0:01:13Some people have called me a flavour queen in the past.
0:01:13 > 0:01:15I'm looking forward to cooking today.
0:01:15 > 0:01:20Next up is Paul Ohman, a finance director from Brighton.
0:01:20 > 0:01:23The opportunity today to cook with a Michelin-starred chef
0:01:23 > 0:01:25is fantastic. It's great to learn new tricks.
0:01:25 > 0:01:28Having someone with a Michelin star guiding you,
0:01:28 > 0:01:30what can be better than that?
0:01:30 > 0:01:32And finally, it's Wendy Lunn,
0:01:32 > 0:01:34a former project manager from Bromley.
0:01:34 > 0:01:36I like to be in my own zone.
0:01:36 > 0:01:40I put the radio on and chill around and dance around the kitchen.
0:01:40 > 0:01:42It's like my little comfort area.
0:01:43 > 0:01:46Our cooks are ready to go, so let's meet today's chef.
0:01:47 > 0:01:50Today's chef is Paul Ainsworth.
0:01:50 > 0:01:52Renowned for his regional Cornish cuisine,
0:01:52 > 0:01:56Paul Ainsworth combines technical brilliance with bold flavours
0:01:56 > 0:01:58to produce wonderfully creative dishes.
0:01:58 > 0:02:02My cooking style here at Number Six is modern British
0:02:02 > 0:02:05with a huge focus on Cornish produce.
0:02:05 > 0:02:07We've got great meat, great seafood,
0:02:07 > 0:02:08beautiful vegetables.
0:02:08 > 0:02:10We try to showcase as much of that as we can.
0:02:10 > 0:02:13- One haddock, one oysters, one duck, one pork.- Oui.
0:02:13 > 0:02:16Having trained under the watchful eye of Gordon Ramsay
0:02:16 > 0:02:19and Marcus Wareing, Paul knows exactly what he's looking for
0:02:19 > 0:02:20from today's home cooks.
0:02:20 > 0:02:23I need to work with somebody that's got a great attitude.
0:02:23 > 0:02:25Bad timekeeping, working messy...
0:02:25 > 0:02:28Me and that person are going to struggle.
0:02:28 > 0:02:30Whenever you compete, you go in there to win.
0:02:30 > 0:02:31Of course you want to win!
0:02:33 > 0:02:34Welcome, everyone, to Yes Chef.
0:02:34 > 0:02:37Now, Paul you are going to be picking one of our home cooks
0:02:37 > 0:02:39to be your partner in this week's Friday final.
0:02:39 > 0:02:41Any last tips for our cooks?
0:02:42 > 0:02:44First and foremost, tasting, seasoning.
0:02:44 > 0:02:48I know you're going to show nerves, but do you know what? Chillaxo.
0:02:48 > 0:02:50SHE CACKLES
0:02:50 > 0:02:51OK, cool, let's get on with it.
0:02:51 > 0:02:55Cooks, you've got 45 minutes to create your best dish for Paul.
0:02:55 > 0:02:58If you'd like to make your way back to the stations, we'll begin.
0:02:59 > 0:03:00Our cooks are off.
0:03:00 > 0:03:03They have 45 minutes to impress chef Paul
0:03:03 > 0:03:05with their very own signature dish.
0:03:06 > 0:03:09He'll be looking for a partner who can deliver big on flavours,
0:03:09 > 0:03:13is technically gifted, and has a temperament he can work alongside.
0:03:14 > 0:03:18Today, Alison is making pork koftas in a spinach and chilli sauce,
0:03:18 > 0:03:20served with basmati rice.
0:03:21 > 0:03:25Alison enjoys healthy cooking and has opted for a low-fat twist,
0:03:25 > 0:03:28but hopes her dish will still taste just as delicious.
0:03:29 > 0:03:33I'm a bit nervous, but I've cooked this dish quite a lot before,
0:03:33 > 0:03:37so I'm looking forward to seeing what Paul thinks of it.
0:03:37 > 0:03:38Ooh!
0:03:38 > 0:03:40That's the second time, sorry!
0:03:41 > 0:03:44Finance director Paul is cooking sea bass with fondant potatoes
0:03:44 > 0:03:46and a home-made crab mayonnaise.
0:03:47 > 0:03:50He's given himself a busy workload with lots of elements,
0:03:50 > 0:03:52and is keeping an eye on the time.
0:03:52 > 0:03:56A little bit apprehensive but...I think I've got a plan.
0:03:56 > 0:03:58Hope to stick to it.
0:03:58 > 0:04:00I'm not used to cooking against the clock,
0:04:00 > 0:04:02but there's a first time for everything.
0:04:03 > 0:04:05Finally, over at the red station,
0:04:05 > 0:04:07project manager Wendy is making halibut
0:04:07 > 0:04:10with herb-crushed new potatoes, roasted tomatoes
0:04:10 > 0:04:12and an olive tapenade.
0:04:13 > 0:04:15Olives aren't Paul's favourite ingredients
0:04:15 > 0:04:17so Wendy's got her work cut out to try and convert him.
0:04:19 > 0:04:21- Hello, Wendy, how are you? - Very well.- You OK?
0:04:21 > 0:04:24- How's it going? - I think OK, actually.
0:04:24 > 0:04:27I'm not massively keen on olives, I'll be really honest with you.
0:04:27 > 0:04:30- Prove me wrong.- I hope so. - Prove how delicious they are,
0:04:30 > 0:04:32that everyone tells me how lovely they are.
0:04:32 > 0:04:33No pressure, Wendy(!)
0:04:33 > 0:04:36- No pressure. - Why have you got nail files here?
0:04:36 > 0:04:37Um, yeah.
0:04:37 > 0:04:40Oh, it's just for your nails, not for anything.
0:04:40 > 0:04:43- Not for the dish.- No.- Taking the top off the halibut or something?
0:04:43 > 0:04:45- Yeah.- Nice. - I'll just ignore them, then.
0:04:45 > 0:04:46SHE LAUGHS
0:04:46 > 0:04:48And you feel in control at this point?
0:04:48 > 0:04:52- At the moment, yes.- Yes, good, working nice and tidy, fantastic.
0:04:54 > 0:04:55- Hiya, Paul.- Hello.
0:04:55 > 0:04:57Hello, Paul, how are you?
0:04:57 > 0:04:59I'm all right at the moment.
0:04:59 > 0:05:01You've got some lovely looking ingredients on here, Paul.
0:05:01 > 0:05:03A nice sea bass.
0:05:03 > 0:05:05Are you going to fillet that? Pin bone it?
0:05:05 > 0:05:07Yeah, I will in a minute, definitely pin bone it!
0:05:07 > 0:05:10- I don't want to give you any bones. - And how are you looking for time?
0:05:10 > 0:05:12Er... No idea.
0:05:12 > 0:05:15I think I'm on schedule at the moment.
0:05:15 > 0:05:16- Good man. - Thank you so much, good luck.
0:05:16 > 0:05:19- Loads of time.- Loads of time, let's go and have a drink.
0:05:19 > 0:05:20Good luck, Paul.
0:05:21 > 0:05:23- Hello, Alison, how are you? - I'm all right, thank you.
0:05:23 > 0:05:27Any reason why you went for pork instead of lamb?
0:05:27 > 0:05:28Just because it's healthier.
0:05:28 > 0:05:31- Yeah.- I like to cook in a really healthy way.- Yeah.
0:05:31 > 0:05:34And you were a bit nervous this morning. How are you feeling now?
0:05:34 > 0:05:37I'm feeling much better now, much better now I'm cooking.
0:05:37 > 0:05:38Cooking's therapeutic.
0:05:38 > 0:05:40- Absolutely. - Did the chillaxo help you?
0:05:40 > 0:05:44- It did help me! - Chilled, nice vibe, lovely.
0:05:48 > 0:05:50So, let's talk about Wendy's dish.
0:05:50 > 0:05:53She's doing halibut with a tapenade.
0:05:53 > 0:05:56You don't like olives, so has that put you off a little bit?
0:05:56 > 0:05:58No, it hasn't put me off because if they are used correctly,
0:05:58 > 0:06:01they can be very savoury and they can add a wonderful seasoning
0:06:01 > 0:06:03to the dish. It sounds quite simple,
0:06:03 > 0:06:06but she's got to be really on it with that dish.
0:06:06 > 0:06:08The fact that Paul doesn't like his olives
0:06:08 > 0:06:10is a little bit disconcerting.
0:06:10 > 0:06:14But do you know what? I hated sushi when I was first introduced to it,
0:06:14 > 0:06:17when I was a young age, so maybe, just maybe,
0:06:17 > 0:06:18I might be able to convert him.
0:06:18 > 0:06:23- Paul.- He's doing fillet of sea bass, he's filleting his own sea bass,
0:06:23 > 0:06:25- which is impressive. - Yes. Really impressive.
0:06:25 > 0:06:27From a chef's point of view,
0:06:27 > 0:06:29he had amazing flavours on that table.
0:06:29 > 0:06:31You can tell he knows what he's doing.
0:06:31 > 0:06:33He is cooking to where he's from, really good.
0:06:33 > 0:06:35Brilliant.
0:06:35 > 0:06:38Paul's obviously seen quite a lot of fish in his time
0:06:38 > 0:06:40so he knows what he's looking for,
0:06:40 > 0:06:43and I just hope I can hit his standards, basically.
0:06:43 > 0:06:45Let's talk about Ali, she's doing pork koftas.
0:06:45 > 0:06:47Straight away, when I walked over to Ali's station,
0:06:47 > 0:06:50she's using spices so the smells coming off there are beautiful,
0:06:50 > 0:06:54and incredible. For me, lamb carries that lovely, wonderful flavour,
0:06:54 > 0:06:55you've got that bit of fat in there.
0:06:55 > 0:06:57A kofta benefits from a little bit of fat
0:06:57 > 0:07:00- because otherwise if it's too lean...- It can be dry, can't it?
0:07:00 > 0:07:03It can be dry, and the texture is not nice.
0:07:03 > 0:07:04Yeah, she's got it all to play for,
0:07:04 > 0:07:06she's got some wonderful flavours,
0:07:06 > 0:07:07all three of them have.
0:07:07 > 0:07:09All three dishes sound brilliant.
0:07:09 > 0:07:12I've cooked something that I enjoy eating and making
0:07:12 > 0:07:14but looking at the other cooks,
0:07:14 > 0:07:17they've got things that are a bit more technical than mine so...
0:07:18 > 0:07:19..I think the competition's tough.
0:07:20 > 0:07:23There's still 20 minutes left on the clock,
0:07:23 > 0:07:25and our home cooks are well under way,
0:07:25 > 0:07:27but over at the red station,
0:07:27 > 0:07:29Wendy's finished way ahead of schedule.
0:07:31 > 0:07:33Wendy, you're plating up!
0:07:33 > 0:07:36I know, I'm a bit worried that I'm plating up at this stage.
0:07:36 > 0:07:38- No, it's fine.- I didn't actually expect to be doing this.
0:07:38 > 0:07:39To finish so quickly?
0:07:39 > 0:07:43Yeah, yeah, I'm just conscious, like, my fish is...
0:07:43 > 0:07:45Is it ready? Don't want to overcook it.
0:07:45 > 0:07:48Yeah, exactly, exactly, so I'm hoping that...
0:07:49 > 0:07:53It'll be fine. Are you pleased with how it's...turning out?
0:07:54 > 0:07:56Let's just see when I've plated up.
0:07:56 > 0:07:57THEY LAUGH
0:08:03 > 0:08:0615 minutes left, guys, 15 minutes.
0:08:14 > 0:08:16- Nicely done.- I only need one.
0:08:19 > 0:08:22Smell. Amazing, really amazing.
0:08:22 > 0:08:23It's got such a lovely depth.
0:08:23 > 0:08:27I've just taken them out so that they don't get squashed in here,
0:08:27 > 0:08:29so that they can still stay kofta shape.
0:08:29 > 0:08:31Sauce looks delicious, really deep.
0:08:31 > 0:08:32- Thank you.- Absolutely amazing.
0:08:32 > 0:08:35Hopefully it shouldn't be too hot, hopefully you'll enjoy.
0:08:35 > 0:08:37- Yeah, I'm sure I will, it looks amazing.- I'm sure we will.
0:08:39 > 0:08:42With little time left, Paul is cracking on with his mayonnaise,
0:08:42 > 0:08:44hoping it won't split,
0:08:44 > 0:08:46whilst Wendy shows Paul her quenelling skills.
0:08:47 > 0:08:49Great skills, Wendy, great skills.
0:08:50 > 0:08:51Go on, hard over, hard over.
0:08:52 > 0:08:54That's it. Yes, good on you.
0:08:54 > 0:08:57Ali is totally confused by her rice.
0:08:58 > 0:09:01The rice isn't quite cooked yet, it's still got a bit of a crunch.
0:09:01 > 0:09:05Cooks, you've got five minutes left, just five minutes to go.
0:09:11 > 0:09:14- Ali.- Yeah.- You look like you're well in control.
0:09:14 > 0:09:17Well, I was, but my rice isn't cooking.
0:09:19 > 0:09:20Right, what, went on too late or...?
0:09:20 > 0:09:23- It's been on for like 20 minutes. - Right.
0:09:25 > 0:09:26Let me have a...
0:09:26 > 0:09:29But usually it only takes about 12 minutes at home.
0:09:29 > 0:09:31- Yeah.- That is why I did it 20 minutes ago!
0:09:31 > 0:09:33This water's quite a lot of salt in there,
0:09:33 > 0:09:36it's quite salty which can, with grains,
0:09:36 > 0:09:38- can kind of, like, make them cook longer.- OK.
0:09:38 > 0:09:40But you've still got time.
0:09:46 > 0:09:49Two minutes left, guys, just two minutes to go.
0:09:49 > 0:09:52'Desperate times call for desperate measures,
0:09:52 > 0:09:54'and Ali will try anything to soften it.'
0:09:58 > 0:09:59Give it every second.
0:10:01 > 0:10:02Still raw.
0:10:02 > 0:10:04With time running out,
0:10:04 > 0:10:07Alison's only option is to serve the rice raw.
0:10:08 > 0:10:11And time seems to be working against Paul, too.
0:10:11 > 0:10:13With so many elements to his dish,
0:10:13 > 0:10:16it's looking uncertain whether he'll finish on time.
0:10:16 > 0:10:17Ten,
0:10:17 > 0:10:18nine,
0:10:18 > 0:10:19eight,
0:10:19 > 0:10:20seven,
0:10:20 > 0:10:22six,
0:10:22 > 0:10:23five,
0:10:23 > 0:10:24four,
0:10:24 > 0:10:25three,
0:10:25 > 0:10:26two,
0:10:26 > 0:10:27one.
0:10:27 > 0:10:29That's it, stop cooking.
0:10:29 > 0:10:30Step away from your plates.
0:10:30 > 0:10:32Time is up.
0:10:32 > 0:10:33It's time to taste.
0:10:35 > 0:10:37First to be judged today is Alison,
0:10:37 > 0:10:39with her signature dish of pork koftas,
0:10:39 > 0:10:43with a spinach and chilli sauce with a side of basmati rice.
0:10:44 > 0:10:46- Hello, Ali.- Hi.- Are you OK?
0:10:46 > 0:10:49- I think so.- Yeah? Good, good.
0:10:49 > 0:10:51- You are always smiling.- Yeah, she is, isn't she?- Love it, love it.
0:10:51 > 0:10:53Which is lovely.
0:10:53 > 0:10:54Yeah, I did enjoy it.
0:10:54 > 0:10:56Happy?
0:10:56 > 0:10:58I'm happy with the koftas, but I'm not happy with the rice.
0:10:58 > 0:11:00The rice, yeah. Right, let's eat.
0:11:13 > 0:11:17The flavour of the sauce is really rich, really kind of...deep.
0:11:17 > 0:11:20The use of spicing is quite on point.
0:11:20 > 0:11:23For me in this particular dish, I still think lamb is a great flavour.
0:11:23 > 0:11:26I think that little bit of fat would really help this dish.
0:11:26 > 0:11:29Unfortunately, I know your worry was the rice. The rice is raw.
0:11:29 > 0:11:32- Yeah.- You're obviously very, very experienced,
0:11:32 > 0:11:35and very good at working with spices, which isn't easy,
0:11:35 > 0:11:37so well done.
0:11:37 > 0:11:39I'm really kicking myself about the rice.
0:11:39 > 0:11:41It's rice!
0:11:41 > 0:11:43It's so easy to cook!
0:11:43 > 0:11:44Obviously not today.
0:11:44 > 0:11:47The kofta was a little bit dry for me and, you know,
0:11:47 > 0:11:49I can't ignore the rice.
0:11:49 > 0:11:51- No.- The rice is raw.- Yeah.
0:11:51 > 0:11:53I could eat these all day long, they're very nice.
0:11:53 > 0:11:54Thank you, yes, I'm happy with these.
0:11:54 > 0:11:57Next to take the taste test is Wendy
0:11:57 > 0:12:00with a fillet of halibut, herb-crushed new potatoes,
0:12:00 > 0:12:03slow-roasted tomatoes and an olive tapenade.
0:12:05 > 0:12:06Are you OK, Wendy?
0:12:06 > 0:12:08- Yes.- How did you find the challenge?
0:12:08 > 0:12:10I seemed to finish quite ahead of time,
0:12:10 > 0:12:14and so I was then worried that my fish was going to overcook
0:12:14 > 0:12:17cos I thought I needed to stretch it out until the 45 minutes.
0:12:17 > 0:12:20I felt like I must have missed something out but...let's just see.
0:12:20 > 0:12:21- Let's try.- Let's taste.
0:12:21 > 0:12:22Let's go for it. Yeah.
0:12:26 > 0:12:28Let's get some olives...
0:12:28 > 0:12:29in my life.
0:12:34 > 0:12:37Do you know what? I was worried about this this dish.
0:12:37 > 0:12:40I kind of thought the use of the mustard cress was pointless,
0:12:40 > 0:12:42and it is, you don't need that.
0:12:42 > 0:12:44You were worried about the fish and yes,
0:12:44 > 0:12:46you could have used your time better,
0:12:46 > 0:12:48but you couldn't have picked a better cooking method
0:12:48 > 0:12:50by steaming it.
0:12:50 > 0:12:52The potatoes have got a nice balance of seasoning.
0:12:52 > 0:12:56The tapenade, I love it, because it doesn't remind me of olives.
0:12:56 > 0:12:59It's garlic, it's got a nice seasoning to the dish,
0:12:59 > 0:13:00it's really delicious.
0:13:00 > 0:13:02Yeah, there are a couple of things wrong with it.
0:13:02 > 0:13:04There's more potato than there is fish.
0:13:04 > 0:13:06Lose presentation, focus on flavour.
0:13:06 > 0:13:09Apart from that, well done, it's a great dish.
0:13:09 > 0:13:10Well done!
0:13:10 > 0:13:12The competition's really tough today so, yeah,
0:13:12 > 0:13:15I think I'm going to be up against it.
0:13:15 > 0:13:17That tapenade is delicious.
0:13:17 > 0:13:19I did like that dish. I didn't think I was going to.
0:13:19 > 0:13:22Made my life very difficult now.
0:13:22 > 0:13:23And finally, it's Paul,
0:13:23 > 0:13:27with a signature dish of sea bass, fondant potatoes,
0:13:27 > 0:13:30roasted fennel and orange, with a side of crab mayonnaise.
0:13:32 > 0:13:34- How's it going, Paul? - I think it's gone.
0:13:34 > 0:13:36- You got there.- I got there.- You did.
0:13:36 > 0:13:39Probably needed 48 minutes instead of 45, but you know how it is.
0:13:39 > 0:13:41It looks delicious. Are you happy?
0:13:41 > 0:13:44Yes, I am. I put on the plate what I planned to do.
0:13:44 > 0:13:46What you planned to do, yeah.
0:13:46 > 0:13:48Good. Good. Right, well, let's get stuck in.
0:13:58 > 0:14:03Paul, you've got ingredients there on the plate that all work.
0:14:03 > 0:14:06To be honest with you, you've cooked pretty much all of them
0:14:06 > 0:14:07how I'd like them to be cooked.
0:14:07 > 0:14:09The fondant is cooked through, it's absorbed that stock.
0:14:09 > 0:14:11The fennel, the same.
0:14:11 > 0:14:13I was really panicking because I thought you were leaving it
0:14:13 > 0:14:15right to the last minute to get your fish in.
0:14:15 > 0:14:18If I was to say to you what I would be looking for moving forward
0:14:18 > 0:14:20is you need to work more tidier,
0:14:20 > 0:14:23but it's a really, really great plate of food,
0:14:23 > 0:14:26and from an amateur cook, that is very high-level cooking,
0:14:26 > 0:14:28very strong.
0:14:28 > 0:14:30I think I was probably a bit over-ambitious.
0:14:30 > 0:14:32I obviously wanted to impress,
0:14:32 > 0:14:34but I take on board the comment that perhaps less
0:14:34 > 0:14:36might have been a little bit more.
0:14:36 > 0:14:39He got pretty much everything right on that plate.
0:14:39 > 0:14:42My worry with Paul is that he's not the tidiest of workers,
0:14:42 > 0:14:44and he did give himself a lot to do.
0:14:44 > 0:14:48The potatoes are great, and the fish is really nicely cooked.
0:14:49 > 0:14:51At the moment, there's not someone who's way out in front.
0:14:51 > 0:14:55- No.- No way. They've all got good skills and they've all got faults.
0:14:55 > 0:14:57- Yeah.- And for me, they're about level at the moment.
0:14:57 > 0:14:59Paul can only choose one home cook
0:14:59 > 0:15:01to be his partner in the Friday final.
0:15:01 > 0:15:04But before he decides who to send home first,
0:15:04 > 0:15:07there's the Chef's Challenge to help him make up his mind.
0:15:08 > 0:15:09So, Paul, what are we doing?
0:15:09 > 0:15:12Here we have a pork belly, and I'm going to show you how to butcher it
0:15:12 > 0:15:13for roasting.
0:15:13 > 0:15:16So we're going to do crackling, we're going to do spare ribs,
0:15:16 > 0:15:18and then we're going to roll the belly and we're going to tie it.
0:15:18 > 0:15:19OK. Well, let's begin.
0:15:19 > 0:15:22So here we have the middle section of the pork belly, OK?
0:15:22 > 0:15:23On top, we have the skin.
0:15:23 > 0:15:25Going to take that off, and prepare that for crackling.
0:15:25 > 0:15:28Underneath, we have what you'll know as the spare ribs.
0:15:28 > 0:15:31But what we're going to do first, OK, is take the spare ribs.
0:15:31 > 0:15:33You want to get your knife right under there.
0:15:33 > 0:15:36But remember, do not touch the belly.
0:15:36 > 0:15:38All the way through, like so.
0:15:38 > 0:15:39OK?
0:15:39 > 0:15:43Your ribs go right to the end of the bone.
0:15:43 > 0:15:45Like so. And there's your first one.
0:15:46 > 0:15:48Right the way through. Just slice through nicely.
0:15:48 > 0:15:51You can see how you've got these lovely spare ribs starting to form.
0:15:51 > 0:15:54So that's the first lot. Spare ribs, done.
0:15:54 > 0:15:56OK? Next, turn it back over.
0:15:56 > 0:15:58Now, you see here, it's slightly drier on the skin
0:15:58 > 0:16:01and it's a lot softer as you move right down to this end, OK?
0:16:01 > 0:16:03That's the end that you want to start.
0:16:03 > 0:16:08With your knife, gently, just gliding through, like so.
0:16:08 > 0:16:10Come to the other end... and this is your crackling.
0:16:10 > 0:16:13Now, can you see? I'm leaving the fat.
0:16:13 > 0:16:14We need that fat, OK?
0:16:15 > 0:16:17Pulling, all right?
0:16:17 > 0:16:19Cos as you pull and you get that resistance,
0:16:19 > 0:16:21your knife'll go through a lot easier.
0:16:21 > 0:16:24So this is how you prepare your pork belly in your restaurant?
0:16:24 > 0:16:26Yeah, I mean, this is kind of something I kind of do, you know,
0:16:26 > 0:16:28at home with the family and stuff.
0:16:28 > 0:16:30We do do... We've done pork like this.
0:16:30 > 0:16:34I always separate the skin, because if you separate the skin,
0:16:34 > 0:16:36you're always going to get wonderful cooked pork belly
0:16:36 > 0:16:37and wonderful cooked pork,
0:16:37 > 0:16:40but you're also going to get wonderful crackling.
0:16:40 > 0:16:43So, now you've got your crackling, onto your tray, like so.
0:16:43 > 0:16:46OK? A little bit of malt vinegar.
0:16:46 > 0:16:49Now, what that's doing, you've got that wonderful acidity on the skin
0:16:49 > 0:16:51that when you put this in the oven,
0:16:51 > 0:16:53it will work against that lovely fattiness of the crackling.
0:16:53 > 0:16:55Like salt and vinegar.
0:16:55 > 0:16:56And then last, olive oil.
0:16:56 > 0:16:59Not extra virgin, just olive oil. OK?
0:17:00 > 0:17:03Next process done. So this is really going to kind of test you, this bit.
0:17:03 > 0:17:05OK? This is where we are going to do our kind of butcher's tying.
0:17:05 > 0:17:08I've just almost kind of, like, not made the ends longer,
0:17:08 > 0:17:09but made them thinner.
0:17:09 > 0:17:12The reason for that, I want to get a really, really tight roll.
0:17:12 > 0:17:14It's going to become like a Swiss roll.
0:17:14 > 0:17:15Right, now roll.
0:17:16 > 0:17:17As tight as you can.
0:17:17 > 0:17:19So you get...that.
0:17:21 > 0:17:22OK?
0:17:22 > 0:17:23Now the fun part.
0:17:24 > 0:17:26Take your string, take a small bit,
0:17:26 > 0:17:29and just do an ordinary granny knot.
0:17:29 > 0:17:30Nice and tight.
0:17:30 > 0:17:34Take your hand like so, come over like that, wrap around.
0:17:34 > 0:17:36Underneath.
0:17:36 > 0:17:37And pull.
0:17:37 > 0:17:41I want every single knot in line, all the way down, OK?
0:17:41 > 0:17:43It just looks sexy, doesn't it?
0:17:44 > 0:17:47Now, when you get to this end, cut plenty off.
0:17:48 > 0:17:50OK? Turn it over, like that.
0:17:50 > 0:17:54And then each one, go back through like so.
0:17:54 > 0:17:56Miss one every time, move onto the next one.
0:17:56 > 0:17:59Remember, don't cut it too short at the end
0:17:59 > 0:18:00so you can't get that last knot.
0:18:00 > 0:18:02And all that is is a granny knot.
0:18:03 > 0:18:06Now, nice and clean, just take your time.
0:18:06 > 0:18:11And there you have a fully tied pork belly joint ready for roasting.
0:18:11 > 0:18:12Pork belly joint,
0:18:12 > 0:18:13crackling,
0:18:13 > 0:18:15ribs.
0:18:15 > 0:18:16How are you feeling, guys?
0:18:16 > 0:18:18- Nervous.- Nervous? You can do it.
0:18:18 > 0:18:21Right, cooks, if you'd like to make your way back to your stations,
0:18:21 > 0:18:22we'll begin.
0:18:25 > 0:18:26Our cooks will have just 20 minutes
0:18:26 > 0:18:30to master all of Paul's different butchery skills.
0:18:30 > 0:18:32And it's proving to be more difficult than it looked.
0:18:33 > 0:18:37It's...quite far out of my comfort zone!
0:18:38 > 0:18:41My knife skills are all right usually with vegetables.
0:18:41 > 0:18:43Or chicken.
0:18:43 > 0:18:47But I've never done this to a piece of meat before.
0:18:47 > 0:18:50The cooks will need to demonstrate their knife skills.
0:18:50 > 0:18:53And never having attempted this kind of work before,
0:18:53 > 0:18:55they've a tough challenge ahead.
0:18:55 > 0:18:56I have sort of played around with meat.
0:18:56 > 0:18:58I haven't done a lot of full-on butchery.
0:18:58 > 0:19:03But...I'm reasonably comfortable.
0:19:05 > 0:19:07I actually really quite enjoy this.
0:19:07 > 0:19:08It's very therapeutic!
0:19:10 > 0:19:13Whilst Wendy is feeling relaxed butchering the meat,
0:19:13 > 0:19:15Alison is struggling to remove the skin.
0:19:15 > 0:19:16I'm not having a very good time!
0:19:21 > 0:19:23Just trying to be patient with it.
0:19:24 > 0:19:26Trying not to cut myself.
0:19:27 > 0:19:29I've put holes in the skin.
0:19:31 > 0:19:32A number of them,
0:19:32 > 0:19:35but...I don't know. Maybe it will aerate the fat.
0:19:36 > 0:19:38SHE CHUCKLES
0:19:39 > 0:19:41- Hi, Wendy.- Hi, Wendy.
0:19:41 > 0:19:42- Hi.- How are you doing?
0:19:42 > 0:19:44This is a lot harder than I...
0:19:44 > 0:19:46Watch those fingers, watch those fingers.
0:19:47 > 0:19:49You're doing well. Watch your fingers.
0:19:51 > 0:19:53- Hello.- Flying!
0:19:53 > 0:19:55- Look at this.- Yeah, no timing issues today.- Well done.
0:19:55 > 0:19:57Although I've got the string issue to come.
0:19:57 > 0:19:59- Yeah, yeah.- So, yeah, we've got ribs, we've got skin.
0:19:59 > 0:20:02I've just trimmed the thin ends there.
0:20:02 > 0:20:04- Good, skin looks good. - A little tip -
0:20:04 > 0:20:06whenever you're cooking with sea salt, this beautiful salt,
0:20:06 > 0:20:08just crush it a bit in your fingers,
0:20:08 > 0:20:11because you want a nice distribution of seasoning, all right?
0:20:11 > 0:20:12OK. Good luck with the string.
0:20:13 > 0:20:14- Hi, Ali.- Hi.
0:20:14 > 0:20:16- Hello, Ali.- You've rolled!
0:20:16 > 0:20:17I have rolled!
0:20:17 > 0:20:19Really impressed, well done.
0:20:19 > 0:20:21Ribs are off, skin...
0:20:21 > 0:20:23Yeah, you've got little tears here.
0:20:23 > 0:20:25I've seen chefs make a lot worse a job than that,
0:20:25 > 0:20:27and that's really, really good.
0:20:27 > 0:20:30I'd kind of just roll it back out and get it nice and tight
0:20:30 > 0:20:32and then begin tying. It's really good.
0:20:32 > 0:20:34- OK, thank you.- Well done.
0:20:34 > 0:20:37Wendy has also struggled to remove the skin off in one piece,
0:20:37 > 0:20:39but she's hoping Paul won't notice.
0:20:39 > 0:20:41Let's hide the holes.
0:20:42 > 0:20:43No-one will know.
0:20:43 > 0:20:45SHE CHUCKLES
0:20:45 > 0:20:47- How are they getting on? - They're doing really well.
0:20:47 > 0:20:49It's not an easy task, that.
0:20:49 > 0:20:52- And they've never done it... - Never done it, no.
0:20:52 > 0:20:54- They all seem very calm.- They do.
0:20:54 > 0:20:57Alison is really flying.
0:20:57 > 0:21:01She is kind of, like, on rolling stage, which is impressive.
0:21:01 > 0:21:02It's just been really hard.
0:21:04 > 0:21:07- Paul, I know he's kind of steamed ahead as well.- Yeah.
0:21:07 > 0:21:10When we walked past, he said, "Oh, it's the timing part."
0:21:10 > 0:21:12That's his Achilles heel.
0:21:12 > 0:21:13It reminds me of when I was in the Scouts.
0:21:13 > 0:21:16I wasn't very good at knots, believe it or not,
0:21:16 > 0:21:19and there was the most simplest of knots, it looked so straightforward,
0:21:19 > 0:21:21but you just can't get your head round it,
0:21:21 > 0:21:23and I think that is what's happening to Paul.
0:21:23 > 0:21:25I'm getting the string in here,
0:21:25 > 0:21:27wrapping it round, but somehow...
0:21:30 > 0:21:32There's something not right about this.
0:21:35 > 0:21:37It's like cats' cradles.
0:21:37 > 0:21:39Alison's excelling at this challenge,
0:21:39 > 0:21:41and is racing ahead of the other cooks.
0:21:43 > 0:21:44Look at you go!
0:21:48 > 0:21:49I've lost it.
0:21:50 > 0:21:53Well done, Ali, that's awesome. Well done, really good.
0:21:53 > 0:21:54Thank you.
0:21:54 > 0:21:57But Paul still can't get the hang of the knotting process,
0:21:57 > 0:21:59and time is ticking away.
0:21:59 > 0:22:01I thought I had it and I've lost it again!
0:22:04 > 0:22:06Cooks, you've got one minute left,
0:22:06 > 0:22:07just one minute to go.
0:22:14 > 0:22:1630 seconds left.
0:22:20 > 0:22:24Five, four, three, two, one.
0:22:26 > 0:22:28Right, time is up.
0:22:28 > 0:22:29It's time to judge.
0:22:29 > 0:22:31The cooks have done all they can,
0:22:31 > 0:22:34and it's now time for Paul to judge their butchery skills
0:22:34 > 0:22:36which will help him make his decision.
0:22:37 > 0:22:40- How was that? - Much better than I expected.
0:22:40 > 0:22:41Good. Paul?
0:22:41 > 0:22:44Yes... Until I got to the string, I was flying!
0:22:45 > 0:22:47- And did you enjoy it, Wendy?- I did.
0:22:47 > 0:22:49The skin was probably my biggest challenge.
0:22:49 > 0:22:52Right, Paul, so you're going to judge, now, each display.
0:22:52 > 0:22:54- Absolutely.- Start with Ali.
0:23:03 > 0:23:06The ribs, great, nice and meaty.
0:23:06 > 0:23:09You were the quickest on the string, you just understood that.
0:23:09 > 0:23:11Now, the problem you have is
0:23:11 > 0:23:14you've exposed quite a lot of the meat, and what this is,
0:23:14 > 0:23:17this is pure protein, so that's going to dry really quickly.
0:23:17 > 0:23:19And you can see because, coming to your skin,
0:23:19 > 0:23:22your skin's kind of, like, it's got the holes in it,
0:23:22 > 0:23:25and you see how thick it is there? That's your, kind of, your meat.
0:23:25 > 0:23:27- I did struggle with the skin.- Yeah.
0:23:27 > 0:23:28Moving on to you, Paul.
0:23:36 > 0:23:37Ribs, brilliant.
0:23:37 > 0:23:40Moving onto your belly, I think you struggled on that,
0:23:40 > 0:23:43and you've kind of suffered the same sort of problem as what Ali's got.
0:23:43 > 0:23:45You've got that kind of that meat showing.
0:23:45 > 0:23:46All right?
0:23:46 > 0:23:48Skin, wow.
0:23:48 > 0:23:49Look at that.
0:23:49 > 0:23:51To take that off in one piece,
0:23:51 > 0:23:54that's brilliant, absolutely brilliant. Well done.
0:23:54 > 0:23:55Wendy.
0:24:02 > 0:24:05Ribs, nice and chunky, really, really good.
0:24:05 > 0:24:08Moving onto your pork belly, it's the best one there, OK,
0:24:08 > 0:24:12because it's exactly what I'm saying about that fat covering going round.
0:24:12 > 0:24:14Moving onto your skin,
0:24:14 > 0:24:16yes, you got holes in there,
0:24:16 > 0:24:20but it's a really, really good job and...yeah.
0:24:20 > 0:24:22This hasn't turned out how I wanted it.
0:24:22 > 0:24:23It has made your job a lot more difficult.
0:24:23 > 0:24:26This bit should have been like, "Yeah, I've got a clear winner."
0:24:26 > 0:24:27I haven't.
0:24:27 > 0:24:30You've all done such a good job, so well done.
0:24:30 > 0:24:33Really well done. Well, if you'd like to go back to the waiting room,
0:24:33 > 0:24:35we will see you very shortly.
0:24:35 > 0:24:37- Thank you so much. - Thank you.- Thank you.
0:24:38 > 0:24:41Only two can go through to the final round.
0:24:41 > 0:24:42There's been mistakes,
0:24:42 > 0:24:44but they've all made mistakes.
0:24:44 > 0:24:47It isn't someone that's way out in front.
0:24:47 > 0:24:50I struggled with the skin, I was trying to hide the holes,
0:24:50 > 0:24:52but...I think he saw them.
0:24:52 > 0:24:54I hope I've done enough to go through.
0:24:54 > 0:24:57It's Paul's judgment as to who he is going to be able to work with
0:24:57 > 0:24:58in the next round. I hope it's me.
0:24:58 > 0:25:01I think part of my first dish let me down.
0:25:01 > 0:25:04Maybe that was redeemed a little bit in this round,
0:25:04 > 0:25:06but the competition's so tough.
0:25:06 > 0:25:08I think you definitely need a couple more minutes.
0:25:08 > 0:25:09Yeah, about an hour?
0:25:09 > 0:25:11- No, a couple of minutes, that's it. - Is that it?
0:25:11 > 0:25:12I'll leave you to it.
0:25:14 > 0:25:15Paul has a tough decision to make.
0:25:15 > 0:25:18Which two cooks will make it through to the final stage
0:25:18 > 0:25:20of the competition?
0:25:21 > 0:25:23A big well done to all three of you,
0:25:23 > 0:25:24you've been absolutely brilliant,
0:25:24 > 0:25:27but unfortunately someone does have to leave us,
0:25:27 > 0:25:30and Paul has made his mind up, so, Paul, it's over to you.
0:25:31 > 0:25:32Oh, dear.
0:25:32 > 0:25:35Wendy, Paul, Alison, absolutely outstanding.
0:25:35 > 0:25:38You've impressed me so much,
0:25:38 > 0:25:42and you've all got real, real strong, individual skill sets.
0:25:42 > 0:25:44But it is a competition,
0:25:44 > 0:25:46and the person I'm going to be sending home...
0:25:48 > 0:25:50..is you, Alison, I'm afraid.
0:25:50 > 0:25:52- That's fine. - Please, don't be disheartened.
0:25:52 > 0:25:55You were fantastic and you blew me away on that pork masterclass.
0:25:55 > 0:25:57Brilliant. Have you had a brilliant time?
0:25:57 > 0:26:00I've had an awesome time, it's been really good.
0:26:00 > 0:26:01Very, very proud of myself.
0:26:01 > 0:26:04A few years ago, I'd never have dreamt of coming here,
0:26:04 > 0:26:07but I'm just proud that I had the confidence to do so.
0:26:08 > 0:26:09Going into the final round just leaves
0:26:09 > 0:26:11former project manager Wendy...
0:26:11 > 0:26:15Just really excited, but the stakes are getting quite high now.
0:26:15 > 0:26:17..and financial director Paul,
0:26:17 > 0:26:20to go head-to-head in the final challenge.
0:26:20 > 0:26:22Going into the next round is pretty daunting.
0:26:22 > 0:26:23I just hope I can pull it off.
0:26:24 > 0:26:27It's now time for our third and final round.
0:26:27 > 0:26:30Now, our home cooks have been given all the ingredients
0:26:30 > 0:26:32to one of Paul's signature dishes.
0:26:32 > 0:26:34They'll have one hour to identify all the ingredients,
0:26:34 > 0:26:36and to create a dish of their own.
0:26:36 > 0:26:39So, for you at home, here's what Paul's chosen.
0:26:39 > 0:26:40A mackerel,
0:26:40 > 0:26:41tomatoes,
0:26:41 > 0:26:43sourdough bread,
0:26:43 > 0:26:44spring onion,
0:26:44 > 0:26:45chillies,
0:26:45 > 0:26:47lemon, lime,
0:26:47 > 0:26:48onion and garlic,
0:26:48 > 0:26:50thyme, coriander,
0:26:50 > 0:26:52white wine vinegar,
0:26:52 > 0:26:53rice wine vinegar,
0:26:53 > 0:26:55and sesame seed oil.
0:26:55 > 0:26:57So, Paul, any tips for our home cooks?
0:26:58 > 0:27:00Enjoy it, taste,
0:27:00 > 0:27:03and just really utilise those ingredients.
0:27:03 > 0:27:05Right, cooks, reveal your ingredients,
0:27:05 > 0:27:07because your time starts now.
0:27:07 > 0:27:08Good luck!
0:27:14 > 0:27:17This is Paul and Wendy's final hour to try and impress Chef Paul
0:27:17 > 0:27:19with their culinary imagination.
0:27:22 > 0:27:24Paul's struggling to think on his feet,
0:27:24 > 0:27:28but on the plus side, cooking fish is one of Paul's strong points.
0:27:29 > 0:27:31I'm happy to have another fish in my hands,
0:27:31 > 0:27:33so that's my comfort zone.
0:27:33 > 0:27:34I do have a sort of a plan.
0:27:39 > 0:27:41Feeling a little bit challenged right now.
0:27:43 > 0:27:48I'm just hoping that I can execute what's actually in my head.
0:27:48 > 0:27:51Wendy and Paul seem to be on the same wavelength,
0:27:51 > 0:27:54and have decided to oven roast their tomatoes.
0:28:00 > 0:28:02So, what're you actually doing? What're you going to do?
0:28:02 > 0:28:05I'm actually going to...
0:28:05 > 0:28:07I'm actually going to pan-fry...
0:28:07 > 0:28:09- You don't know, do you? - ..the mackerel...
0:28:09 > 0:28:11- You're free styling. - There is a bit of free styling.
0:28:11 > 0:28:15I'm going to try to create East-cum-West, a mix.
0:28:15 > 0:28:17Yeah, I need to de-bone that.
0:28:17 > 0:28:19I think I'm going to produce like a bit of a bruschetta,
0:28:19 > 0:28:25so I'll probably go with some basil and some roast tomatoes,
0:28:25 > 0:28:26I'll go quite Western with that,
0:28:26 > 0:28:28because that's quite Western ingredients.
0:28:28 > 0:28:30And then I'm going to move over to the East,
0:28:30 > 0:28:34and then try to do a bit of a marinade with the fish.
0:28:34 > 0:28:36I'm hoping that it will work.
0:28:36 > 0:28:37I'm going to just taste as I go along
0:28:37 > 0:28:40whilst I'm just freestyling a little bit
0:28:40 > 0:28:41on this kind of East-West thing.
0:28:41 > 0:28:43I want to say it sounds delicious,
0:28:43 > 0:28:45but honestly, I've no idea what you're saying, Wendy.
0:28:45 > 0:28:47- But do you know what? - I don't think I do!
0:28:47 > 0:28:50I am sure when we get there it is going to be amazing.
0:28:50 > 0:28:52- It'll come together. - I'm hoping it'll come together.
0:28:52 > 0:28:54I'm hoping it'll come together.
0:28:54 > 0:28:59I don't know, I think I'm somewhere between Bangkok and Singapore.
0:28:59 > 0:29:00Yeah, you are right.
0:29:00 > 0:29:01- Yeah?- Hopefully.
0:29:03 > 0:29:07Whilst Chef Paul isn't too sure on what Wendy's planning to cook,
0:29:07 > 0:29:09he's hoping Paul has come up with a clearer plan.
0:29:09 > 0:29:11So basically, stuff that.
0:29:11 > 0:29:14- Yeah.- Tie it with string - my new skill -
0:29:14 > 0:29:17and bake that for a little while.
0:29:17 > 0:29:20Nice, quite a classic, like a mackerel recheado.
0:29:20 > 0:29:22- Oh, is that right? - Yeah, lovely, yeah, very nice.
0:29:22 > 0:29:24- Good luck, Paul.- Thank you.
0:29:27 > 0:29:29So, how do you think they're getting on? Let's start with Paul.
0:29:29 > 0:29:31I think Paul's got a really strong start.
0:29:31 > 0:29:33He's butterflied the mackerel,
0:29:33 > 0:29:35but he's cut right through it, and what he should have done was
0:29:35 > 0:29:38he should have left it on the vertebrae, together,
0:29:38 > 0:29:41and just taken the bone out so he would have had like a...
0:29:41 > 0:29:43- A butterfly.- Yeah, like a butterfly, like a square piece.
0:29:43 > 0:29:47Because now he's going to have an exposed end each side,
0:29:47 > 0:29:49so you have got that risk of all that work he's doing in the middle
0:29:49 > 0:29:52falling out, even though it's tied with string.
0:29:52 > 0:29:55Yeah, I think I'm just going to do some croutons with the bread,
0:29:55 > 0:30:00so just get them chunked up and a little bit of oil and in the oven.
0:30:00 > 0:30:02A little bit of crunch.
0:30:02 > 0:30:03Let's talk about Wendy.
0:30:03 > 0:30:04Yeah.
0:30:04 > 0:30:07I don't think she quite knows where she's going.
0:30:07 > 0:30:08I was hoping you could tell me.
0:30:08 > 0:30:09THEY LAUGH
0:30:11 > 0:30:13Sorry, I'm none the wiser.
0:30:14 > 0:30:18I think Wendy at the moment is somewhere between Peckham and...
0:30:18 > 0:30:19Persia.
0:30:19 > 0:30:21Somewhere like that, I don't know.
0:30:21 > 0:30:23I think she knows what she's doing and you never know,
0:30:23 > 0:30:26she could produce something absolutely fantastic.
0:30:28 > 0:30:31Feeding the 5,000.
0:30:31 > 0:30:32- They want to impress you.- Yeah.
0:30:32 > 0:30:35Yeah, and that's what I'm looking for to take through to Friday,
0:30:35 > 0:30:36somebody that's up for it.
0:30:36 > 0:30:39Because Friday's a whole new ball game, and I want to win.
0:30:39 > 0:30:41Yeah, I know!
0:30:41 > 0:30:42I want to win again!
0:30:42 > 0:30:44THEY LAUGH
0:30:44 > 0:30:47Whilst Wendy is making sure none of the bread goes to waste,
0:30:47 > 0:30:50Paul's stuffed mackerel is almost ready.
0:30:50 > 0:30:53I tell you what, for someone that was nervous about string earlier,
0:30:53 > 0:30:55- you are overcoming your fears, aren't you?- Yeah!
0:30:57 > 0:30:58What's inside the fish?
0:30:58 > 0:30:59Well, so that was...
0:31:01 > 0:31:04- ..really mainly the coriander, a little bit of the basil.- Yeah.
0:31:04 > 0:31:07- Some of the onion as well, and garlic.- Yeah.
0:31:07 > 0:31:09And a bit of seasoning.
0:31:09 > 0:31:11I think that was it, mostly.
0:31:11 > 0:31:12Lovely.
0:31:13 > 0:31:15It's harder than plucking your eyebrows, this.
0:31:15 > 0:31:17It's what? Like plucking your eyebrows?
0:31:17 > 0:31:20- No, it's harder.- Oh, harder than plucking your eyebrows!
0:31:20 > 0:31:23After Wendy compares the kitchen to a beauty salon,
0:31:23 > 0:31:24Paul seems to have hit a brick wall.
0:31:25 > 0:31:29I'm not totally convinced with what I've decided to do,
0:31:29 > 0:31:32but I am thinking along the lines of a little dressing with the chilli,
0:31:32 > 0:31:34and that's going to somehow decorate the plate.
0:31:34 > 0:31:36So it's slightly a work in progress,
0:31:36 > 0:31:39but I think I'm committed to doing it, now.
0:31:39 > 0:31:42Cooks, you've got 15 minutes left, 15 minutes to go.
0:31:45 > 0:31:47Time's ticking away for the cooks,
0:31:47 > 0:31:49and the atmosphere in the kitchen is tense.
0:31:52 > 0:31:54Are you happy so far?
0:31:54 > 0:31:56Yeah, I've been tasting and tasting, so...
0:31:56 > 0:31:57And does it taste good?
0:31:58 > 0:32:00Smells lovely.
0:32:00 > 0:32:03Not wanting to make a repeat of the first round,
0:32:03 > 0:32:04Paul's ahead of schedule,
0:32:04 > 0:32:07plating up his mackerel with plenty of time to spare.
0:32:08 > 0:32:10I see you're plating up already.
0:32:10 > 0:32:12- Yeah, well, you know me and timing. - I know!
0:32:12 > 0:32:15- I thought I'd err on the side of caution.- Ahead of time today.
0:32:15 > 0:32:17Well, I have to say, it looks very good,
0:32:17 > 0:32:19and you are way ahead of time!
0:32:21 > 0:32:24As Paul puts the finishing touches to his dish,
0:32:24 > 0:32:26Wendy's only just started to fry her mackerel.
0:32:27 > 0:32:29I'm hoping that it will work out,
0:32:29 > 0:32:32but it's quite a high-risk strategy.
0:32:32 > 0:32:35Three minutes left, cooks, just three minutes to go.
0:32:38 > 0:32:41Time isn't on Wendy's side in this round.
0:32:41 > 0:32:43Her only chance of getting the mackerel cooked in time
0:32:43 > 0:32:45is to put it in the oven.
0:32:49 > 0:32:52- You're done.- I know. You see?
0:32:52 > 0:32:54- Yeah, but you've listened.- Yes.
0:32:54 > 0:32:56Done on time. And it looks good.
0:32:59 > 0:33:00Ten,
0:33:00 > 0:33:01nine,
0:33:01 > 0:33:02eight,
0:33:02 > 0:33:04seven,
0:33:04 > 0:33:05six,
0:33:05 > 0:33:06five,
0:33:06 > 0:33:07four,
0:33:07 > 0:33:08three,
0:33:08 > 0:33:09two,
0:33:09 > 0:33:11one... Well done!
0:33:11 > 0:33:12- APPLAUSE - Well done, guys.
0:33:12 > 0:33:14Very well done.
0:33:15 > 0:33:19Paul has made baked mackerel stuffed with a salsa verde,
0:33:19 > 0:33:22panzanella salad, and roasted tomatoes.
0:33:24 > 0:33:26Wow. That looks incredible, Paul.
0:33:26 > 0:33:27- Oh, good, thank you.- Well done.
0:33:27 > 0:33:30- Got it out with a bit of time to spare as well.- Well, there we go!
0:33:30 > 0:33:32- Good. You happy? - Yeah, I am, yeah.
0:33:32 > 0:33:34I can't wait to try it, it looks amazing.
0:33:34 > 0:33:36- Yeah, let's tuck in, yes.- Yeah.
0:33:36 > 0:33:38I think we'll go straight into the middle.
0:33:41 > 0:33:43Were you happy when you saw the main ingredient was fish?
0:33:43 > 0:33:46Oh, yes. Well, that... Yes.
0:33:46 > 0:33:48- I did relax a little bit at that point.- Yeah.
0:33:52 > 0:33:53Paul, that's a brilliant dish.
0:33:53 > 0:33:54Oh, thanks.
0:33:54 > 0:33:57Skill, technique, the fish is cooked beautifully,
0:33:57 > 0:33:59the onions in there are nice and tender.
0:33:59 > 0:34:01You don't need them round the outside,
0:34:01 > 0:34:02they're just good in the middle.
0:34:02 > 0:34:05The flavour profile is very like the dish that I'm going to show you,
0:34:05 > 0:34:07with what I would do with these ingredients.
0:34:07 > 0:34:10I must admit, you were inviting us to do something Asian
0:34:10 > 0:34:12- seeing the sesame oil...- Yeah.
0:34:12 > 0:34:14It's a wonderful plate of food,
0:34:14 > 0:34:17and I would sit down and eat that all day long.
0:34:17 > 0:34:18It's lovely.
0:34:18 > 0:34:20SHE LAUGHS
0:34:20 > 0:34:21- All right.- Any more?
0:34:22 > 0:34:26To be told it is faultless by someone like Paul is just amazing.
0:34:26 > 0:34:29- It's beautiful. - It was lovely, fresh, gorgeous.
0:34:29 > 0:34:31And he utilised a lot of ingredients in there as well.
0:34:31 > 0:34:32It's really tasty.
0:34:35 > 0:34:39Wendy has made pan-fried mackerel in an Asian-infused paste,
0:34:39 > 0:34:43with a garlic and basil bruschetta, and roasted tomatoes.
0:34:46 > 0:34:47- OK?- Yes.
0:34:47 > 0:34:49- Good. Happy?- Yes.
0:34:49 > 0:34:52It feels like the plate's very simple,
0:34:52 > 0:34:55but I did take on board your comments earlier,
0:34:55 > 0:35:00and tried to refrain from adding unnecessary decoration or garnish.
0:35:00 > 0:35:01Yeah. Shall we have a taste?
0:35:01 > 0:35:05- Yeah.- I think the best way to do this is...
0:35:05 > 0:35:07- I'll make you one.- Ah, thank you.
0:35:07 > 0:35:09That's OK. You don't mind my fingers, do you?
0:35:09 > 0:35:10- No.- No.
0:35:10 > 0:35:11THEY CHUCKLE
0:35:11 > 0:35:13Not much choice, really, is there?
0:35:13 > 0:35:15LAUGHTER
0:35:15 > 0:35:17- Fine.- There you go.
0:35:17 > 0:35:19Thank you. That's a good piece, yeah.
0:35:23 > 0:35:25- OK?- Mm.- Yeah?
0:35:26 > 0:35:28Why aren't you eating it like this?
0:35:30 > 0:35:31LAUGHTER
0:35:34 > 0:35:36- Tasty.- You know?
0:35:36 > 0:35:38Very, very tasty. The fish is cooked nicely.
0:35:38 > 0:35:39You can taste that kind of...
0:35:41 > 0:35:42..mix that you were making.
0:35:42 > 0:35:46I've got to call it a mix, cos yeah, I saw what you were doing,
0:35:46 > 0:35:48with basil, the chillies, the lime.
0:35:48 > 0:35:49You know, your bruschetta.
0:35:49 > 0:35:51Probably just cut that a bit thinner.
0:35:51 > 0:35:53It's a bit kind of, like, almost one-dimensional.
0:35:53 > 0:35:57It's kind of like fish, toast, tomatoes.
0:35:57 > 0:35:58And it just needs a bit of cohesion.
0:35:58 > 0:36:02It needs to come together a bit more and be like a more rounded dish,
0:36:02 > 0:36:03do you know what I mean?
0:36:03 > 0:36:06But that is a beautifully cooked piece of mackerel, so well done.
0:36:06 > 0:36:07Thank you.
0:36:07 > 0:36:09It's nice to get his feedback,
0:36:09 > 0:36:11some positives, some constructive.
0:36:11 > 0:36:15I would just love the opportunity to spend some more time
0:36:15 > 0:36:18and just carry on improving and learning,
0:36:18 > 0:36:19I just can't wait.
0:36:19 > 0:36:22I do love mackerel. I like the dressing.
0:36:22 > 0:36:23It has to be a dish.
0:36:23 > 0:36:25It can't just be some tomatoes,
0:36:25 > 0:36:27some toast and a piece of mackerel.
0:36:27 > 0:36:29It needs to have fluidity. It needs to eat like a dish.
0:36:29 > 0:36:33- Yeah.- But then there's other areas where Wendy was really strong,
0:36:33 > 0:36:36so it's still a very hard decision for me to make.
0:36:36 > 0:36:38OK. Well, you don't have to decide just yet,
0:36:38 > 0:36:41because now we're going to see what you make with those ingredients.
0:36:41 > 0:36:42- Let's go.- Let's go.
0:36:42 > 0:36:44So, cooks, this is the best bit.
0:36:44 > 0:36:46This is where you get to sit back and relax
0:36:46 > 0:36:47and watch the master at work.
0:36:47 > 0:36:50So, Paul, tell us what you're going to do with these ingredients.
0:36:50 > 0:36:54So, we're going to do a barbecued mackerel,
0:36:54 > 0:36:56then underneath is going to be like a pickle ceviche,
0:36:56 > 0:36:57so slightly Japanese.
0:36:57 > 0:37:00Before we prep the mackerel, though, this side,
0:37:00 > 0:37:02which we're going to get on, is our pickle.
0:37:02 > 0:37:04All right? So in here we're going to put some water...
0:37:05 > 0:37:09..white wine vinegar, olive oil and sugar.
0:37:09 > 0:37:11Next, we're going to make the dressing.
0:37:11 > 0:37:14So in there we've got olive oil, sesame oil,
0:37:14 > 0:37:15white wine vinegar...
0:37:16 > 0:37:18..and rice wine vinegar.
0:37:18 > 0:37:20Over here,
0:37:20 > 0:37:21just blitz it up.
0:37:24 > 0:37:26And that's what we're going to marinade
0:37:26 > 0:37:27the underside of our mackerel with.
0:37:27 > 0:37:30Now we're going to move over to our mackerel.
0:37:30 > 0:37:32Absolutely fine specimen of a fish.
0:37:32 > 0:37:33Lift up that dorsal fin,
0:37:33 > 0:37:36go right up to the neck, OK?
0:37:36 > 0:37:37Turn it round,
0:37:37 > 0:37:39down,
0:37:39 > 0:37:40and then run the tip of your knife
0:37:40 > 0:37:42right along the vertebrae
0:37:42 > 0:37:43all the way down.
0:37:43 > 0:37:46And then very simply just go over that vertebrae,
0:37:46 > 0:37:48and just slide it off...
0:37:48 > 0:37:49like that.
0:37:49 > 0:37:51Just run your knife along like so,
0:37:51 > 0:37:53cut them out, like so.
0:37:54 > 0:37:55Go back to your dressing.
0:37:55 > 0:37:56We want to start to get that...
0:37:56 > 0:37:59the rice wine vinegar and the white wine vinegar in there,
0:37:59 > 0:38:01we want to start to cook the underside of that mackerel.
0:38:01 > 0:38:03That's the ceviche,
0:38:03 > 0:38:04that's the pickling process, OK?
0:38:04 > 0:38:07And then all over the fish, like so.
0:38:09 > 0:38:11Slice the onion really, really thin, all right,
0:38:11 > 0:38:12and then just...
0:38:15 > 0:38:16So there is your onion.
0:38:16 > 0:38:18Lightly season, and we're going to take our pickle.
0:38:18 > 0:38:21We're just going to cover it, guys.
0:38:21 > 0:38:22After a while...
0:38:22 > 0:38:24- If you could pass me that one, Sheree.- Yeah.
0:38:25 > 0:38:27..you're going to get that. Pickled red onions.
0:38:27 > 0:38:29Delicious. OK?
0:38:29 > 0:38:32I'm going to start with the tomato preparation,
0:38:32 > 0:38:33and then we'll move on to the chillies.
0:38:33 > 0:38:35So, take your tomatoes, like so.
0:38:35 > 0:38:38Put them face down in that lovely mackerel pickle.
0:38:38 > 0:38:41And you'll see what's going to happen to these.
0:38:41 > 0:38:42Do you serve this in your restaurant?
0:38:42 > 0:38:44Yes, we serve this at Rojano's In The Square,
0:38:44 > 0:38:47which is like an Italian sort of Mediterranean influence,
0:38:47 > 0:38:49which is what you'll see in this dish.
0:38:49 > 0:38:50Next, we move on to our chillies.
0:38:50 > 0:38:52We're going to take them on the angle, and...
0:38:54 > 0:38:57..really, really thinly slice them.
0:38:58 > 0:39:01In like that with the reds, in like that with the greens.
0:39:01 > 0:39:02Do you feel the pressure?
0:39:02 > 0:39:05Cos last time you were on the show, you won, didn't you?
0:39:05 > 0:39:07Ha! Thanks!
0:39:07 > 0:39:09But is there added pressure this time?
0:39:09 > 0:39:10Yes, because you're...
0:39:10 > 0:39:14You know, if you're competitive, you want to...
0:39:15 > 0:39:17I want to win. OK?
0:39:17 > 0:39:18LAUGHTER
0:39:19 > 0:39:22And there is a certain amount of pressure.
0:39:22 > 0:39:24I'm not going to lie. I want to win it.
0:39:24 > 0:39:25Fair enough.
0:39:25 > 0:39:27So we're just going to put that in the oven, like so.
0:39:29 > 0:39:31So, here we have the sourdough toast.
0:39:31 > 0:39:34Chargrill on, lovely kind of charred flavours happening.
0:39:34 > 0:39:37Take that out now, get the dressing to come down,
0:39:37 > 0:39:39see the juices coming out of the fish.
0:39:39 > 0:39:40And it's so delicate.
0:39:40 > 0:39:42Here we've got our wonderful pickled onions.
0:39:42 > 0:39:45I want some of that juice in there, as well.
0:39:45 > 0:39:46OK?
0:39:46 > 0:39:47We're going to take some coriander,
0:39:47 > 0:39:50a little bit of...lemon juice,
0:39:50 > 0:39:51like so.
0:39:51 > 0:39:53Now we're going to get that mackerel in there.
0:39:53 > 0:39:55We're now going to add, like, a smoke element.
0:39:55 > 0:39:58And the best way to do that really fast is with a blowtorch.
0:39:58 > 0:39:59OK?
0:40:01 > 0:40:04And instantly, cos it's so hot,
0:40:04 > 0:40:07it's giving you that barbecue element straight on the top.
0:40:07 > 0:40:11Look, scorch those tomatoes, right round the edges.
0:40:13 > 0:40:14Like so.
0:40:14 > 0:40:15LAUGHTER
0:40:15 > 0:40:17OK?
0:40:17 > 0:40:19- Wow. That smells incredible.- Yeah.
0:40:19 > 0:40:21And now watch it all come together.
0:40:21 > 0:40:24Your toast just goes into the centre like so.
0:40:24 > 0:40:26Get your tomatoes, just put it on top of your toast like so.
0:40:28 > 0:40:31But the final thing is just utter simplicity,
0:40:31 > 0:40:32mackerel on toast.
0:40:32 > 0:40:34Oh, my gosh. APPLAUSE
0:40:34 > 0:40:36Well done. It looks incredible.
0:40:36 > 0:40:38So, let's have a little taste.
0:40:38 > 0:40:40- Come on.- Ooh, yeah! - Go on, get stuck in.
0:40:45 > 0:40:47- What do you think, guys? - Lovely. Delicious.
0:40:47 > 0:40:49- Would you try it at home yourselves? - Oh, yeah.
0:40:49 > 0:40:51It tastes absolutely amazing.
0:40:51 > 0:40:54- Thank you so much, Paul. - Pleasure. Absolute pleasure.
0:40:54 > 0:40:55Well, now it's the moment of truth,
0:40:55 > 0:40:57and you're going to reveal who's going to be your partner
0:40:57 > 0:41:00- in this week's Friday final.- I am. - But before you do,
0:41:00 > 0:41:02let's have a quick recap of what our cooks made earlier.
0:41:02 > 0:41:05In the first round, Paul cooked sea bass.
0:41:05 > 0:41:08However, his crab mayonnaise was a little sloppy.
0:41:08 > 0:41:11In round two, he struggled getting to grips with his string,
0:41:11 > 0:41:13and tying up the meat.
0:41:13 > 0:41:14And in the final round,
0:41:14 > 0:41:18he wowed Chef Paul with his simple yet tasty stuffed mackerel.
0:41:18 > 0:41:21To be his partner in the final would be fantastic.
0:41:21 > 0:41:24In round one, Wendy tried to win Paul around
0:41:24 > 0:41:26with her halibut and olive tapenade.
0:41:27 > 0:41:29Wendy did well with her butchery skills,
0:41:29 > 0:41:31however her pork skin wasn't up to scratch.
0:41:32 > 0:41:35And in the final round, she created a flavoursome dish.
0:41:35 > 0:41:38However, it was a little too simple with her mackerel.
0:41:38 > 0:41:41I think it would be wonderful to have an opportunity
0:41:41 > 0:41:43to compete against some of the other heat winners as well.
0:41:45 > 0:41:47Firstly, I'd like to say well done to you both.
0:41:47 > 0:41:50It's been a brilliant day, and I hope you've both enjoyed yourselves.
0:41:50 > 0:41:51- We have.- Yeah.
0:41:51 > 0:41:54But unfortunately, only one of you can go through to the Friday final,
0:41:54 > 0:41:58and Paul has made his mind up, so, Paul, it's over to you.
0:41:58 > 0:42:01The most difficult decision, I have to tell you.
0:42:01 > 0:42:03You two have been, like, neck and neck,
0:42:03 > 0:42:05and it came down to the mackerel,
0:42:05 > 0:42:08and there was one dish that just absolutely stood out.
0:42:08 > 0:42:11It reminded me of the dish I've just cooked for you,
0:42:11 > 0:42:12and that was you, Paul.
0:42:12 > 0:42:14- Wow.- You are my winner today. - Thank you.
0:42:14 > 0:42:16- Wendy, I'm really, really sorry. - Congratulations.
0:42:16 > 0:42:19- Well done. - Well done. Congratulations.
0:42:19 > 0:42:21Thank you so much.
0:42:21 > 0:42:23I am over the moon. It's fantastic.
0:42:23 > 0:42:25He's got great skill, so I think they're going to make
0:42:25 > 0:42:27a wonderful team, and I wish them all the best of luck.
0:42:27 > 0:42:30Paul showcased some amazing skills today,
0:42:30 > 0:42:32and his signature dish was brilliant.
0:42:32 > 0:42:35Pierre Koffmann is flavour, flavour, flavour all the way,
0:42:35 > 0:42:36and that's how I love to cook,
0:42:36 > 0:42:40and I believe that is exactly what Paul is about.
0:42:40 > 0:42:41He's a great teacher,
0:42:41 > 0:42:43so I just hope I can take on board his briefing
0:42:43 > 0:42:45and make a good job of it.
0:42:46 > 0:42:47Tomorrow on Yes, Chef...
0:42:48 > 0:42:53..three more home cooks go all out to impress top chef Jun Tanaka.
0:42:53 > 0:42:54That was a delicious plate of food.
0:42:56 > 0:42:59It's the chance for them to work alongside the best in the business.
0:42:59 > 0:43:01Obviously the pressure is on.
0:43:01 > 0:43:04But only one can become their partner in the Friday final.