Paul Ainsworth Yes Chef


Paul Ainsworth

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Four of the best chefs in Britain are looking for an amateur home cook

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to be their perfect partner.

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

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paired with the top chefs in the business

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for the cooking experience of a lifetime.

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Don't forget your butter!

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Each day a different Michelin-starred chef will choose

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their perfect partner from three talented home cooks.

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It's just been really hard.

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In the Friday final,

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all four pairs will go head-to-head to cook for culinary royalty,

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Pierre Koffmann.

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Whoever impresses me with food is the end result.

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The test is the most important.

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The professional chefs' reputations are on the line.

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-I want to win.

-Yeah, I know.

-I want to win again!

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But will the amateur home cooks live up to expectations?

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Thought I had it, and I've lost it again!

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This is Yes Chef.

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Hello, and welcome to Yes Chef.

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

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First up is Alison Howells,

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a research administrator from Leicestershire.

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I tend to cook things that are mainly European, lots of flavour.

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Some people have called me a flavour queen in the past.

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I'm looking forward to cooking today.

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Next up is Paul Ohman, a finance director from Brighton.

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The opportunity today to cook with a Michelin-starred chef

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is fantastic. It's great to learn new tricks.

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Having someone with a Michelin star guiding you,

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what can be better than that?

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And finally, it's Wendy Lunn,

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a former project manager from Bromley.

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I like to be in my own zone.

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I put the radio on and chill around and dance around the kitchen.

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It's like my little comfort area.

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Our cooks are ready to go, so let's meet today's chef.

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Today's chef is Paul Ainsworth.

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Renowned for his regional Cornish cuisine,

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Paul Ainsworth combines technical brilliance with bold flavours

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to produce wonderfully creative dishes.

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My cooking style here at Number Six is modern British

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with a huge focus on Cornish produce.

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We've got great meat, great seafood,

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beautiful vegetables.

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We try to showcase as much of that as we can.

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-One haddock, one oysters, one duck, one pork.

-Oui.

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Having trained under the watchful eye of Gordon Ramsay

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and Marcus Wareing, Paul knows exactly what he's looking for

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from today's home cooks.

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I need to work with somebody that's got a great attitude.

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Bad timekeeping, working messy...

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Me and that person are going to struggle.

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Whenever you compete, you go in there to win.

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Of course you want to win!

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Welcome, everyone, to Yes Chef.

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Now, Paul you are going to be picking one of our home cooks

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to be your partner in this week's Friday final.

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Any last tips for our cooks?

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First and foremost, tasting, seasoning.

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I know you're going to show nerves, but do you know what? Chillaxo.

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SHE CACKLES

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

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Cooks, you've got 45 minutes to create your best dish for Paul.

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If you'd like to make your way back to the stations, we'll begin.

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Our cooks are off.

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They have 45 minutes to impress chef Paul

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with their very own signature dish.

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He'll be looking for a partner who can deliver big on flavours,

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is technically gifted, and has a temperament he can work alongside.

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Today, Alison is making pork koftas in a spinach and chilli sauce,

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served with basmati rice.

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Alison enjoys healthy cooking and has opted for a low-fat twist,

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but hopes her dish will still taste just as delicious.

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I'm a bit nervous, but I've cooked this dish quite a lot before,

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so I'm looking forward to seeing what Paul thinks of it.

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Ooh!

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That's the second time, sorry!

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Finance director Paul is cooking sea bass with fondant potatoes

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and a home-made crab mayonnaise.

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He's given himself a busy workload with lots of elements,

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and is keeping an eye on the time.

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A little bit apprehensive but...I think I've got a plan.

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Hope to stick to it.

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I'm not used to cooking against the clock,

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but there's a first time for everything.

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Finally, over at the red station,

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project manager Wendy is making halibut

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with herb-crushed new potatoes, roasted tomatoes

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and an olive tapenade.

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Olives aren't Paul's favourite ingredients

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so Wendy's got her work cut out to try and convert him.

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-Hello, Wendy, how are you?

-Very well.

-You OK?

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-How's it going?

-I think OK, actually.

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I'm not massively keen on olives, I'll be really honest with you.

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-Prove me wrong.

-I hope so.

-Prove how delicious they are,

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that everyone tells me how lovely they are.

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No pressure, Wendy(!)

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-No pressure.

-Why have you got nail files here?

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Um, yeah.

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Oh, it's just for your nails, not for anything.

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-Not for the dish.

-No.

-Taking the top off the halibut or something?

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-Yeah.

-Nice.

-I'll just ignore them, then.

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SHE LAUGHS

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And you feel in control at this point?

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-At the moment, yes.

-Yes, good, working nice and tidy, fantastic.

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-Hiya, Paul.

-Hello.

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Hello, Paul, how are you?

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I'm all right at the moment.

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You've got some lovely looking ingredients on here, Paul.

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A nice sea bass.

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Are you going to fillet that? Pin bone it?

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Yeah, I will in a minute, definitely pin bone it!

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-I don't want to give you any bones.

-And how are you looking for time?

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Er... No idea.

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I think I'm on schedule at the moment.

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-Good man.

-Thank you so much, good luck.

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-Loads of time.

-Loads of time, let's go and have a drink.

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Good luck, Paul.

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-Hello, Alison, how are you?

-I'm all right, thank you.

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Any reason why you went for pork instead of lamb?

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Just because it's healthier.

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-Yeah.

-I like to cook in a really healthy way.

-Yeah.

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And you were a bit nervous this morning. How are you feeling now?

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I'm feeling much better now, much better now I'm cooking.

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Cooking's therapeutic.

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-Absolutely.

-Did the chillaxo help you?

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-It did help me!

-Chilled, nice vibe, lovely.

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So, let's talk about Wendy's dish.

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She's doing halibut with a tapenade.

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You don't like olives, so has that put you off a little bit?

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No, it hasn't put me off because if they are used correctly,

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they can be very savoury and they can add a wonderful seasoning

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to the dish. It sounds quite simple,

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but she's got to be really on it with that dish.

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The fact that Paul doesn't like his olives

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is a little bit disconcerting.

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But do you know what? I hated sushi when I was first introduced to it,

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when I was a young age, so maybe, just maybe,

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I might be able to convert him.

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-Paul.

-He's doing fillet of sea bass, he's filleting his own sea bass,

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-which is impressive.

-Yes. Really impressive.

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From a chef's point of view,

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he had amazing flavours on that table.

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You can tell he knows what he's doing.

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He is cooking to where he's from, really good.

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Brilliant.

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Paul's obviously seen quite a lot of fish in his time

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so he knows what he's looking for,

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and I just hope I can hit his standards, basically.

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Let's talk about Ali, she's doing pork koftas.

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Straight away, when I walked over to Ali's station,

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she's using spices so the smells coming off there are beautiful,

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and incredible. For me, lamb carries that lovely, wonderful flavour,

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you've got that bit of fat in there.

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A kofta benefits from a little bit of fat

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-because otherwise if it's too lean...

-It can be dry, can't it?

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It can be dry, and the texture is not nice.

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Yeah, she's got it all to play for,

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she's got some wonderful flavours,

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all three of them have.

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All three dishes sound brilliant.

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I've cooked something that I enjoy eating and making

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but looking at the other cooks,

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they've got things that are a bit more technical than mine so...

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..I think the competition's tough.

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There's still 20 minutes left on the clock,

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and our home cooks are well under way,

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but over at the red station,

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Wendy's finished way ahead of schedule.

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Wendy, you're plating up!

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I know, I'm a bit worried that I'm plating up at this stage.

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-No, it's fine.

-I didn't actually expect to be doing this.

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To finish so quickly?

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Yeah, yeah, I'm just conscious, like, my fish is...

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Is it ready? Don't want to overcook it.

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Yeah, exactly, exactly, so I'm hoping that...

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It'll be fine. Are you pleased with how it's...turning out?

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Let's just see when I've plated up.

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THEY LAUGH

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15 minutes left, guys, 15 minutes.

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-Nicely done.

-I only need one.

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Smell. Amazing, really amazing.

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It's got such a lovely depth.

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I've just taken them out so that they don't get squashed in here,

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so that they can still stay kofta shape.

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Sauce looks delicious, really deep.

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-Thank you.

-Absolutely amazing.

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Hopefully it shouldn't be too hot, hopefully you'll enjoy.

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-Yeah, I'm sure I will, it looks amazing.

-I'm sure we will.

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With little time left, Paul is cracking on with his mayonnaise,

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hoping it won't split,

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whilst Wendy shows Paul her quenelling skills.

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Great skills, Wendy, great skills.

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Go on, hard over, hard over.

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That's it. Yes, good on you.

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Ali is totally confused by her rice.

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The rice isn't quite cooked yet, it's still got a bit of a crunch.

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Cooks, you've got five minutes left, just five minutes to go.

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-Ali.

-Yeah.

-You look like you're well in control.

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Well, I was, but my rice isn't cooking.

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Right, what, went on too late or...?

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-It's been on for like 20 minutes.

-Right.

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Let me have a...

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But usually it only takes about 12 minutes at home.

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-Yeah.

-That is why I did it 20 minutes ago!

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This water's quite a lot of salt in there,

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it's quite salty which can, with grains,

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-can kind of, like, make them cook longer.

-OK.

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But you've still got time.

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Two minutes left, guys, just two minutes to go.

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'Desperate times call for desperate measures,

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'and Ali will try anything to soften it.'

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Give it every second.

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Still raw.

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With time running out,

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Alison's only option is to serve the rice raw.

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And time seems to be working against Paul, too.

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With so many elements to his dish,

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it's looking uncertain whether he'll finish on time.

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Ten,

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nine,

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eight,

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seven,

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six,

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five,

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four,

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three,

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two,

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one.

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That's it, stop cooking.

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Step away from your plates.

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Time is up.

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It's time to taste.

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First to be judged today is Alison,

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with her signature dish of pork koftas,

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with a spinach and chilli sauce with a side of basmati rice.

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-Hello, Ali.

-Hi.

-Are you OK?

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-I think so.

-Yeah? Good, good.

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-You are always smiling.

-Yeah, she is, isn't she?

-Love it, love it.

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Which is lovely.

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Yeah, I did enjoy it.

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Happy?

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I'm happy with the koftas, but I'm not happy with the rice.

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The rice, yeah. Right, let's eat.

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The flavour of the sauce is really rich, really kind of...deep.

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The use of spicing is quite on point.

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For me in this particular dish, I still think lamb is a great flavour.

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I think that little bit of fat would really help this dish.

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Unfortunately, I know your worry was the rice. The rice is raw.

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-Yeah.

-You're obviously very, very experienced,

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and very good at working with spices, which isn't easy,

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so well done.

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I'm really kicking myself about the rice.

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It's rice!

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It's so easy to cook!

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Obviously not today.

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The kofta was a little bit dry for me and, you know,

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I can't ignore the rice.

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-No.

-The rice is raw.

-Yeah.

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I could eat these all day long, they're very nice.

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Thank you, yes, I'm happy with these.

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Next to take the taste test is Wendy

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with a fillet of halibut, herb-crushed new potatoes,

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slow-roasted tomatoes and an olive tapenade.

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Are you OK, Wendy?

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-Yes.

-How did you find the challenge?

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I seemed to finish quite ahead of time,

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and so I was then worried that my fish was going to overcook

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cos I thought I needed to stretch it out until the 45 minutes.

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I felt like I must have missed something out but...let's just see.

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-Let's try.

-Let's taste.

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Let's go for it. Yeah.

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Let's get some olives...

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in my life.

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Do you know what? I was worried about this this dish.

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I kind of thought the use of the mustard cress was pointless,

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and it is, you don't need that.

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You were worried about the fish and yes,

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you could have used your time better,

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but you couldn't have picked a better cooking method

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by steaming it.

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The potatoes have got a nice balance of seasoning.

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The tapenade, I love it, because it doesn't remind me of olives.

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It's garlic, it's got a nice seasoning to the dish,

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it's really delicious.

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Yeah, there are a couple of things wrong with it.

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There's more potato than there is fish.

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Lose presentation, focus on flavour.

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Apart from that, well done, it's a great dish.

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Well done!

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The competition's really tough today so, yeah,

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I think I'm going to be up against it.

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That tapenade is delicious.

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I did like that dish. I didn't think I was going to.

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Made my life very difficult now.

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And finally, it's Paul,

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with a signature dish of sea bass, fondant potatoes,

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roasted fennel and orange, with a side of crab mayonnaise.

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-How's it going, Paul?

-I think it's gone.

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-You got there.

-I got there.

-You did.

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Probably needed 48 minutes instead of 45, but you know how it is.

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It looks delicious. Are you happy?

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Yes, I am. I put on the plate what I planned to do.

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What you planned to do, yeah.

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Good. Good. Right, well, let's get stuck in.

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Paul, you've got ingredients there on the plate that all work.

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To be honest with you, you've cooked pretty much all of them

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how I'd like them to be cooked.

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The fondant is cooked through, it's absorbed that stock.

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The fennel, the same.

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I was really panicking because I thought you were leaving it

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right to the last minute to get your fish in.

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If I was to say to you what I would be looking for moving forward

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is you need to work more tidier,

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but it's a really, really great plate of food,

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and from an amateur cook, that is very high-level cooking,

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very strong.

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I think I was probably a bit over-ambitious.

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I obviously wanted to impress,

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but I take on board the comment that perhaps less

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might have been a little bit more.

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He got pretty much everything right on that plate.

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My worry with Paul is that he's not the tidiest of workers,

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and he did give himself a lot to do.

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The potatoes are great, and the fish is really nicely cooked.

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At the moment, there's not someone who's way out in front.

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-No.

-No way. They've all got good skills and they've all got faults.

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-Yeah.

-And for me, they're about level at the moment.

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Paul can only choose one home cook

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to be his partner in the Friday final.

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But before he decides who to send home first,

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there's the Chef's Challenge to help him make up his mind.

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So, Paul, what are we doing?

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Here we have a pork belly, and I'm going to show you how to butcher it

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for roasting.

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So we're going to do crackling, we're going to do spare ribs,

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and then we're going to roll the belly and we're going to tie it.

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OK. Well, let's begin.

0:15:180:15:19

So here we have the middle section of the pork belly, OK?

0:15:190:15:22

On top, we have the skin.

0:15:220:15:23

Going to take that off, and prepare that for crackling.

0:15:230:15:25

Underneath, we have what you'll know as the spare ribs.

0:15:250:15:28

But what we're going to do first, OK, is take the spare ribs.

0:15:280:15:31

You want to get your knife right under there.

0:15:310:15:33

But remember, do not touch the belly.

0:15:330:15:36

All the way through, like so.

0:15:360:15:38

OK?

0:15:380:15:39

Your ribs go right to the end of the bone.

0:15:390:15:43

Like so. And there's your first one.

0:15:430:15:45

Right the way through. Just slice through nicely.

0:15:460:15:48

You can see how you've got these lovely spare ribs starting to form.

0:15:480:15:51

So that's the first lot. Spare ribs, done.

0:15:510:15:54

OK? Next, turn it back over.

0:15:540:15:56

Now, you see here, it's slightly drier on the skin

0:15:560:15:58

and it's a lot softer as you move right down to this end, OK?

0:15:580:16:01

That's the end that you want to start.

0:16:010:16:03

With your knife, gently, just gliding through, like so.

0:16:030:16:08

Come to the other end... and this is your crackling.

0:16:080:16:10

Now, can you see? I'm leaving the fat.

0:16:100:16:13

We need that fat, OK?

0:16:130:16:14

Pulling, all right?

0:16:150:16:17

Cos as you pull and you get that resistance,

0:16:170:16:19

your knife'll go through a lot easier.

0:16:190:16:21

So this is how you prepare your pork belly in your restaurant?

0:16:210:16:24

Yeah, I mean, this is kind of something I kind of do, you know,

0:16:240:16:26

at home with the family and stuff.

0:16:260:16:28

We do do... We've done pork like this.

0:16:280:16:30

I always separate the skin, because if you separate the skin,

0:16:300:16:34

you're always going to get wonderful cooked pork belly

0:16:340:16:36

and wonderful cooked pork,

0:16:360:16:37

but you're also going to get wonderful crackling.

0:16:370:16:40

So, now you've got your crackling, onto your tray, like so.

0:16:400:16:43

OK? A little bit of malt vinegar.

0:16:430:16:46

Now, what that's doing, you've got that wonderful acidity on the skin

0:16:460:16:49

that when you put this in the oven,

0:16:490:16:51

it will work against that lovely fattiness of the crackling.

0:16:510:16:53

Like salt and vinegar.

0:16:530:16:55

And then last, olive oil.

0:16:550:16:56

Not extra virgin, just olive oil. OK?

0:16:560:16:59

Next process done. So this is really going to kind of test you, this bit.

0:17:000:17:03

OK? This is where we are going to do our kind of butcher's tying.

0:17:030:17:05

I've just almost kind of, like, not made the ends longer,

0:17:050:17:08

but made them thinner.

0:17:080:17:09

The reason for that, I want to get a really, really tight roll.

0:17:090:17:12

It's going to become like a Swiss roll.

0:17:120:17:14

Right, now roll.

0:17:140:17:15

As tight as you can.

0:17:160:17:17

So you get...that.

0:17:170:17:19

OK?

0:17:210:17:22

Now the fun part.

0:17:220:17:23

Take your string, take a small bit,

0:17:240:17:26

and just do an ordinary granny knot.

0:17:260:17:29

Nice and tight.

0:17:290:17:30

Take your hand like so, come over like that, wrap around.

0:17:300:17:34

Underneath.

0:17:340:17:36

And pull.

0:17:360:17:37

I want every single knot in line, all the way down, OK?

0:17:370:17:41

It just looks sexy, doesn't it?

0:17:410:17:43

Now, when you get to this end, cut plenty off.

0:17:440:17:47

OK? Turn it over, like that.

0:17:480:17:50

And then each one, go back through like so.

0:17:500:17:54

Miss one every time, move onto the next one.

0:17:540:17:56

Remember, don't cut it too short at the end

0:17:560:17:59

so you can't get that last knot.

0:17:590:18:00

And all that is is a granny knot.

0:18:000:18:02

Now, nice and clean, just take your time.

0:18:030:18:06

And there you have a fully tied pork belly joint ready for roasting.

0:18:060:18:11

Pork belly joint,

0:18:110:18:12

crackling,

0:18:120:18:13

ribs.

0:18:130:18:15

How are you feeling, guys?

0:18:150:18:16

-Nervous.

-Nervous? You can do it.

0:18:160:18:18

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

0:18:180:18:21

we'll begin.

0:18:210:18:22

Our cooks will have just 20 minutes

0:18:250:18:26

to master all of Paul's different butchery skills.

0:18:260:18:30

And it's proving to be more difficult than it looked.

0:18:300:18:32

It's...quite far out of my comfort zone!

0:18:330:18:37

My knife skills are all right usually with vegetables.

0:18:380:18:41

Or chicken.

0:18:410:18:43

But I've never done this to a piece of meat before.

0:18:430:18:47

The cooks will need to demonstrate their knife skills.

0:18:470:18:50

And never having attempted this kind of work before,

0:18:500:18:53

they've a tough challenge ahead.

0:18:530:18:55

I have sort of played around with meat.

0:18:550:18:56

I haven't done a lot of full-on butchery.

0:18:560:18:58

But...I'm reasonably comfortable.

0:18:580:19:03

I actually really quite enjoy this.

0:19:050:19:07

It's very therapeutic!

0:19:070:19:08

Whilst Wendy is feeling relaxed butchering the meat,

0:19:100:19:13

Alison is struggling to remove the skin.

0:19:130:19:15

I'm not having a very good time!

0:19:150:19:16

Just trying to be patient with it.

0:19:210:19:23

Trying not to cut myself.

0:19:240:19:26

I've put holes in the skin.

0:19:270:19:29

A number of them,

0:19:310:19:32

but...I don't know. Maybe it will aerate the fat.

0:19:320:19:35

SHE CHUCKLES

0:19:360:19:38

-Hi, Wendy.

-Hi, Wendy.

0:19:390:19:41

-Hi.

-How are you doing?

0:19:410:19:42

This is a lot harder than I...

0:19:420:19:44

Watch those fingers, watch those fingers.

0:19:440:19:46

You're doing well. Watch your fingers.

0:19:470:19:49

-Hello.

-Flying!

0:19:510:19:53

-Look at this.

-Yeah, no timing issues today.

-Well done.

0:19:530:19:55

Although I've got the string issue to come.

0:19:550:19:57

-Yeah, yeah.

-So, yeah, we've got ribs, we've got skin.

0:19:570:19:59

I've just trimmed the thin ends there.

0:19:590:20:02

-Good, skin looks good.

-A little tip -

0:20:020:20:04

whenever you're cooking with sea salt, this beautiful salt,

0:20:040:20:06

just crush it a bit in your fingers,

0:20:060:20:08

because you want a nice distribution of seasoning, all right?

0:20:080:20:11

OK. Good luck with the string.

0:20:110:20:12

-Hi, Ali.

-Hi.

0:20:130:20:14

-Hello, Ali.

-You've rolled!

0:20:140:20:16

I have rolled!

0:20:160:20:17

Really impressed, well done.

0:20:170:20:19

Ribs are off, skin...

0:20:190:20:21

Yeah, you've got little tears here.

0:20:210:20:23

I've seen chefs make a lot worse a job than that,

0:20:230:20:25

and that's really, really good.

0:20:250:20:27

I'd kind of just roll it back out and get it nice and tight

0:20:270:20:30

and then begin tying. It's really good.

0:20:300:20:32

-OK, thank you.

-Well done.

0:20:320:20:34

Wendy has also struggled to remove the skin off in one piece,

0:20:340:20:37

but she's hoping Paul won't notice.

0:20:370:20:39

Let's hide the holes.

0:20:390:20:41

No-one will know.

0:20:420:20:43

SHE CHUCKLES

0:20:430:20:45

-How are they getting on?

-They're doing really well.

0:20:450:20:47

It's not an easy task, that.

0:20:470:20:49

-And they've never done it...

-Never done it, no.

0:20:490:20:52

-They all seem very calm.

-They do.

0:20:520:20:54

Alison is really flying.

0:20:540:20:57

She is kind of, like, on rolling stage, which is impressive.

0:20:570:21:01

It's just been really hard.

0:21:010:21:02

-Paul, I know he's kind of steamed ahead as well.

-Yeah.

0:21:040:21:07

When we walked past, he said, "Oh, it's the timing part."

0:21:070:21:10

That's his Achilles heel.

0:21:100:21:12

It reminds me of when I was in the Scouts.

0:21:120:21:13

I wasn't very good at knots, believe it or not,

0:21:130:21:16

and there was the most simplest of knots, it looked so straightforward,

0:21:160:21:19

but you just can't get your head round it,

0:21:190:21:21

and I think that is what's happening to Paul.

0:21:210:21:23

I'm getting the string in here,

0:21:230:21:25

wrapping it round, but somehow...

0:21:250:21:27

There's something not right about this.

0:21:300:21:32

It's like cats' cradles.

0:21:350:21:37

Alison's excelling at this challenge,

0:21:370:21:39

and is racing ahead of the other cooks.

0:21:390:21:41

Look at you go!

0:21:430:21:44

I've lost it.

0:21:480:21:49

Well done, Ali, that's awesome. Well done, really good.

0:21:500:21:53

Thank you.

0:21:530:21:54

But Paul still can't get the hang of the knotting process,

0:21:540:21:57

and time is ticking away.

0:21:570:21:59

I thought I had it and I've lost it again!

0:21:590:22:01

Cooks, you've got one minute left,

0:22:040:22:06

just one minute to go.

0:22:060:22:07

30 seconds left.

0:22:140:22:16

Five, four, three, two, one.

0:22:200:22:24

Right, time is up.

0:22:260:22:28

It's time to judge.

0:22:280:22:29

The cooks have done all they can,

0:22:290:22:31

and it's now time for Paul to judge their butchery skills

0:22:310:22:34

which will help him make his decision.

0:22:340:22:36

-How was that?

-Much better than I expected.

0:22:370:22:40

Good. Paul?

0:22:400:22:41

Yes... Until I got to the string, I was flying!

0:22:410:22:44

-And did you enjoy it, Wendy?

-I did.

0:22:450:22:47

The skin was probably my biggest challenge.

0:22:470:22:49

Right, Paul, so you're going to judge, now, each display.

0:22:490:22:52

-Absolutely.

-Start with Ali.

0:22:520:22:54

The ribs, great, nice and meaty.

0:23:030:23:06

You were the quickest on the string, you just understood that.

0:23:060:23:09

Now, the problem you have is

0:23:090:23:11

you've exposed quite a lot of the meat, and what this is,

0:23:110:23:14

this is pure protein, so that's going to dry really quickly.

0:23:140:23:17

And you can see because, coming to your skin,

0:23:170:23:19

your skin's kind of, like, it's got the holes in it,

0:23:190:23:22

and you see how thick it is there? That's your, kind of, your meat.

0:23:220:23:25

-I did struggle with the skin.

-Yeah.

0:23:250:23:27

Moving on to you, Paul.

0:23:270:23:28

Ribs, brilliant.

0:23:360:23:37

Moving onto your belly, I think you struggled on that,

0:23:370:23:40

and you've kind of suffered the same sort of problem as what Ali's got.

0:23:400:23:43

You've got that kind of that meat showing.

0:23:430:23:45

All right?

0:23:450:23:46

Skin, wow.

0:23:460:23:48

Look at that.

0:23:480:23:49

To take that off in one piece,

0:23:490:23:51

that's brilliant, absolutely brilliant. Well done.

0:23:510:23:54

Wendy.

0:23:540:23:55

Ribs, nice and chunky, really, really good.

0:24:020:24:05

Moving onto your pork belly, it's the best one there, OK,

0:24:050:24:08

because it's exactly what I'm saying about that fat covering going round.

0:24:080:24:12

Moving onto your skin,

0:24:120:24:14

yes, you got holes in there,

0:24:140:24:16

but it's a really, really good job and...yeah.

0:24:160:24:20

This hasn't turned out how I wanted it.

0:24:200:24:22

It has made your job a lot more difficult.

0:24:220:24:23

This bit should have been like, "Yeah, I've got a clear winner."

0:24:230:24:26

I haven't.

0:24:260:24:27

You've all done such a good job, so well done.

0:24:270:24:30

Really well done. Well, if you'd like to go back to the waiting room,

0:24:300:24:33

we will see you very shortly.

0:24:330:24:35

-Thank you so much.

-Thank you.

-Thank you.

0:24:350:24:37

Only two can go through to the final round.

0:24:380:24:41

There's been mistakes,

0:24:410:24:42

but they've all made mistakes.

0:24:420:24:44

It isn't someone that's way out in front.

0:24:440:24:47

I struggled with the skin, I was trying to hide the holes,

0:24:470:24:50

but...I think he saw them.

0:24:500:24:52

I hope I've done enough to go through.

0:24:520:24:54

It's Paul's judgment as to who he is going to be able to work with

0:24:540:24:57

in the next round. I hope it's me.

0:24:570:24:58

I think part of my first dish let me down.

0:24:580:25:01

Maybe that was redeemed a little bit in this round,

0:25:010:25:04

but the competition's so tough.

0:25:040:25:06

I think you definitely need a couple more minutes.

0:25:060:25:08

Yeah, about an hour?

0:25:080:25:09

-No, a couple of minutes, that's it.

-Is that it?

0:25:090:25:11

I'll leave you to it.

0:25:110:25:12

Paul has a tough decision to make.

0:25:140:25:15

Which two cooks will make it through to the final stage

0:25:150:25:18

of the competition?

0:25:180:25:20

A big well done to all three of you,

0:25:210:25:23

you've been absolutely brilliant,

0:25:230:25:24

but unfortunately someone does have to leave us,

0:25:240:25:27

and Paul has made his mind up, so, Paul, it's over to you.

0:25:270:25:30

Oh, dear.

0:25:310:25:32

Wendy, Paul, Alison, absolutely outstanding.

0:25:320:25:35

You've impressed me so much,

0:25:350:25:38

and you've all got real, real strong, individual skill sets.

0:25:380:25:42

But it is a competition,

0:25:420:25:44

and the person I'm going to be sending home...

0:25:440:25:46

..is you, Alison, I'm afraid.

0:25:480:25:50

-That's fine.

-Please, don't be disheartened.

0:25:500:25:52

You were fantastic and you blew me away on that pork masterclass.

0:25:520:25:55

Brilliant. Have you had a brilliant time?

0:25:550:25:57

I've had an awesome time, it's been really good.

0:25:570:26:00

Very, very proud of myself.

0:26:000:26:01

A few years ago, I'd never have dreamt of coming here,

0:26:010:26:04

but I'm just proud that I had the confidence to do so.

0:26:040:26:07

Going into the final round just leaves

0:26:080:26:09

former project manager Wendy...

0:26:090:26:11

Just really excited, but the stakes are getting quite high now.

0:26:110:26:15

..and financial director Paul,

0:26:150:26:17

to go head-to-head in the final challenge.

0:26:170:26:20

Going into the next round is pretty daunting.

0:26:200:26:22

I just hope I can pull it off.

0:26:220:26:23

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

0:26:240:26:27

Now, our home cooks have been given all the ingredients

0:26:270:26:30

to one of Paul's signature dishes.

0:26:300:26:32

They'll have one hour to identify all the ingredients,

0:26:320:26:34

and to create a dish of their own.

0:26:340:26:36

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

0:26:360:26:39

A mackerel,

0:26:390:26:40

tomatoes,

0:26:400:26:41

sourdough bread,

0:26:410:26:43

spring onion,

0:26:430:26:44

chillies,

0:26:440:26:45

lemon, lime,

0:26:450:26:47

onion and garlic,

0:26:470:26:48

thyme, coriander,

0:26:480:26:50

white wine vinegar,

0:26:500:26:52

rice wine vinegar,

0:26:520:26:53

and sesame seed oil.

0:26:530:26:55

So, Paul, any tips for our home cooks?

0:26:550:26:57

Enjoy it, taste,

0:26:580:27:00

and just really utilise those ingredients.

0:27:000:27:03

Right, cooks, reveal your ingredients,

0:27:030:27:05

because your time starts now.

0:27:050:27:07

Good luck!

0:27:070:27:08

This is Paul and Wendy's final hour to try and impress Chef Paul

0:27:140:27:17

with their culinary imagination.

0:27:170:27:19

Paul's struggling to think on his feet,

0:27:220:27:24

but on the plus side, cooking fish is one of Paul's strong points.

0:27:240:27:28

I'm happy to have another fish in my hands,

0:27:290:27:31

so that's my comfort zone.

0:27:310:27:33

I do have a sort of a plan.

0:27:330:27:34

Feeling a little bit challenged right now.

0:27:390:27:41

I'm just hoping that I can execute what's actually in my head.

0:27:430:27:48

Wendy and Paul seem to be on the same wavelength,

0:27:480:27:51

and have decided to oven roast their tomatoes.

0:27:510:27:54

So, what're you actually doing? What're you going to do?

0:28:000:28:02

I'm actually going to...

0:28:020:28:05

I'm actually going to pan-fry...

0:28:050:28:07

-You don't know, do you?

-..the mackerel...

0:28:070:28:09

-You're free styling.

-There is a bit of free styling.

0:28:090:28:11

I'm going to try to create East-cum-West, a mix.

0:28:110:28:15

Yeah, I need to de-bone that.

0:28:150:28:17

I think I'm going to produce like a bit of a bruschetta,

0:28:170:28:19

so I'll probably go with some basil and some roast tomatoes,

0:28:190:28:25

I'll go quite Western with that,

0:28:250:28:26

because that's quite Western ingredients.

0:28:260:28:28

And then I'm going to move over to the East,

0:28:280:28:30

and then try to do a bit of a marinade with the fish.

0:28:300:28:34

I'm hoping that it will work.

0:28:340:28:36

I'm going to just taste as I go along

0:28:360:28:37

whilst I'm just freestyling a little bit

0:28:370:28:40

on this kind of East-West thing.

0:28:400:28:41

I want to say it sounds delicious,

0:28:410:28:43

but honestly, I've no idea what you're saying, Wendy.

0:28:430:28:45

-But do you know what?

-I don't think I do!

0:28:450:28:47

I am sure when we get there it is going to be amazing.

0:28:470:28:50

-It'll come together.

-I'm hoping it'll come together.

0:28:500:28:52

I'm hoping it'll come together.

0:28:520:28:54

I don't know, I think I'm somewhere between Bangkok and Singapore.

0:28:540:28:59

Yeah, you are right.

0:28:590:29:00

-Yeah?

-Hopefully.

0:29:000:29:01

Whilst Chef Paul isn't too sure on what Wendy's planning to cook,

0:29:030:29:07

he's hoping Paul has come up with a clearer plan.

0:29:070:29:09

So basically, stuff that.

0:29:090:29:11

-Yeah.

-Tie it with string - my new skill -

0:29:110:29:14

and bake that for a little while.

0:29:140:29:17

Nice, quite a classic, like a mackerel recheado.

0:29:170:29:20

-Oh, is that right?

-Yeah, lovely, yeah, very nice.

0:29:200:29:22

-Good luck, Paul.

-Thank you.

0:29:220:29:24

So, how do you think they're getting on? Let's start with Paul.

0:29:270:29:29

I think Paul's got a really strong start.

0:29:290:29:31

He's butterflied the mackerel,

0:29:310:29:33

but he's cut right through it, and what he should have done was

0:29:330:29:35

he should have left it on the vertebrae, together,

0:29:350:29:38

and just taken the bone out so he would have had like a...

0:29:380:29:41

-A butterfly.

-Yeah, like a butterfly, like a square piece.

0:29:410:29:43

Because now he's going to have an exposed end each side,

0:29:430:29:47

so you have got that risk of all that work he's doing in the middle

0:29:470:29:49

falling out, even though it's tied with string.

0:29:490:29:52

Yeah, I think I'm just going to do some croutons with the bread,

0:29:520:29:55

so just get them chunked up and a little bit of oil and in the oven.

0:29:550:30:00

A little bit of crunch.

0:30:000:30:02

Let's talk about Wendy.

0:30:020:30:03

Yeah.

0:30:030:30:04

I don't think she quite knows where she's going.

0:30:040:30:07

I was hoping you could tell me.

0:30:070:30:08

THEY LAUGH

0:30:080:30:09

Sorry, I'm none the wiser.

0:30:110:30:13

I think Wendy at the moment is somewhere between Peckham and...

0:30:140:30:18

Persia.

0:30:180:30:19

Somewhere like that, I don't know.

0:30:190:30:21

I think she knows what she's doing and you never know,

0:30:210:30:23

she could produce something absolutely fantastic.

0:30:230:30:26

Feeding the 5,000.

0:30:280:30:31

-They want to impress you.

-Yeah.

0:30:310:30:32

Yeah, and that's what I'm looking for to take through to Friday,

0:30:320:30:35

somebody that's up for it.

0:30:350:30:36

Because Friday's a whole new ball game, and I want to win.

0:30:360:30:39

Yeah, I know!

0:30:390:30:41

I want to win again!

0:30:410:30:42

THEY LAUGH

0:30:420:30:44

Whilst Wendy is making sure none of the bread goes to waste,

0:30:440:30:47

Paul's stuffed mackerel is almost ready.

0:30:470:30:50

I tell you what, for someone that was nervous about string earlier,

0:30:500:30:53

-you are overcoming your fears, aren't you?

-Yeah!

0:30:530:30:55

What's inside the fish?

0:30:570:30:58

Well, so that was...

0:30:580:30:59

-..really mainly the coriander, a little bit of the basil.

-Yeah.

0:31:010:31:04

-Some of the onion as well, and garlic.

-Yeah.

0:31:040:31:07

And a bit of seasoning.

0:31:070:31:09

I think that was it, mostly.

0:31:090:31:11

Lovely.

0:31:110:31:12

It's harder than plucking your eyebrows, this.

0:31:130:31:15

It's what? Like plucking your eyebrows?

0:31:150:31:17

-No, it's harder.

-Oh, harder than plucking your eyebrows!

0:31:170:31:20

After Wendy compares the kitchen to a beauty salon,

0:31:200:31:23

Paul seems to have hit a brick wall.

0:31:230:31:24

I'm not totally convinced with what I've decided to do,

0:31:250:31:29

but I am thinking along the lines of a little dressing with the chilli,

0:31:290:31:32

and that's going to somehow decorate the plate.

0:31:320:31:34

So it's slightly a work in progress,

0:31:340:31:36

but I think I'm committed to doing it, now.

0:31:360:31:39

Cooks, you've got 15 minutes left, 15 minutes to go.

0:31:390:31:42

Time's ticking away for the cooks,

0:31:450:31:47

and the atmosphere in the kitchen is tense.

0:31:470:31:49

Are you happy so far?

0:31:520:31:54

Yeah, I've been tasting and tasting, so...

0:31:540:31:56

And does it taste good?

0:31:560:31:57

Smells lovely.

0:31:580:32:00

Not wanting to make a repeat of the first round,

0:32:000:32:03

Paul's ahead of schedule,

0:32:030:32:04

plating up his mackerel with plenty of time to spare.

0:32:040:32:07

I see you're plating up already.

0:32:080:32:10

-Yeah, well, you know me and timing.

-I know!

0:32:100:32:12

-I thought I'd err on the side of caution.

-Ahead of time today.

0:32:120:32:15

Well, I have to say, it looks very good,

0:32:150:32:17

and you are way ahead of time!

0:32:170:32:19

As Paul puts the finishing touches to his dish,

0:32:210:32:24

Wendy's only just started to fry her mackerel.

0:32:240:32:26

I'm hoping that it will work out,

0:32:270:32:29

but it's quite a high-risk strategy.

0:32:290:32:32

Three minutes left, cooks, just three minutes to go.

0:32:320:32:35

Time isn't on Wendy's side in this round.

0:32:380:32:41

Her only chance of getting the mackerel cooked in time

0:32:410:32:43

is to put it in the oven.

0:32:430:32:45

-You're done.

-I know. You see?

0:32:490:32:52

-Yeah, but you've listened.

-Yes.

0:32:520:32:54

Done on time. And it looks good.

0:32:540:32:56

Ten,

0:32:590:33:00

nine,

0:33:000:33:01

eight,

0:33:010:33:02

seven,

0:33:020:33:04

six,

0:33:040:33:05

five,

0:33:050:33:06

four,

0:33:060:33:07

three,

0:33:070:33:08

two,

0:33:080:33:09

one... Well done!

0:33:090:33:11

-APPLAUSE

-Well done, guys.

0:33:110:33:12

Very well done.

0:33:120:33:14

Paul has made baked mackerel stuffed with a salsa verde,

0:33:150:33:19

panzanella salad, and roasted tomatoes.

0:33:190:33:22

Wow. That looks incredible, Paul.

0:33:240:33:26

-Oh, good, thank you.

-Well done.

0:33:260:33:27

-Got it out with a bit of time to spare as well.

-Well, there we go!

0:33:270:33:30

-Good. You happy?

-Yeah, I am, yeah.

0:33:300:33:32

I can't wait to try it, it looks amazing.

0:33:320:33:34

-Yeah, let's tuck in, yes.

-Yeah.

0:33:340:33:36

I think we'll go straight into the middle.

0:33:360:33:38

Were you happy when you saw the main ingredient was fish?

0:33:410:33:43

Oh, yes. Well, that... Yes.

0:33:430:33:46

-I did relax a little bit at that point.

-Yeah.

0:33:460:33:48

Paul, that's a brilliant dish.

0:33:520:33:53

Oh, thanks.

0:33:530:33:54

Skill, technique, the fish is cooked beautifully,

0:33:540:33:57

the onions in there are nice and tender.

0:33:570:33:59

You don't need them round the outside,

0:33:590:34:01

they're just good in the middle.

0:34:010:34:02

The flavour profile is very like the dish that I'm going to show you,

0:34:020:34:05

with what I would do with these ingredients.

0:34:050:34:07

I must admit, you were inviting us to do something Asian

0:34:070:34:10

-seeing the sesame oil...

-Yeah.

0:34:100:34:12

It's a wonderful plate of food,

0:34:120:34:14

and I would sit down and eat that all day long.

0:34:140:34:17

It's lovely.

0:34:170:34:18

SHE LAUGHS

0:34:180:34:20

-All right.

-Any more?

0:34:200:34:21

To be told it is faultless by someone like Paul is just amazing.

0:34:220:34:26

-It's beautiful.

-It was lovely, fresh, gorgeous.

0:34:260:34:29

And he utilised a lot of ingredients in there as well.

0:34:290:34:31

It's really tasty.

0:34:310:34:32

Wendy has made pan-fried mackerel in an Asian-infused paste,

0:34:350:34:39

with a garlic and basil bruschetta, and roasted tomatoes.

0:34:390:34:43

-OK?

-Yes.

0:34:460:34:47

-Good. Happy?

-Yes.

0:34:470:34:49

It feels like the plate's very simple,

0:34:490:34:52

but I did take on board your comments earlier,

0:34:520:34:55

and tried to refrain from adding unnecessary decoration or garnish.

0:34:550:35:00

Yeah. Shall we have a taste?

0:35:000:35:01

-Yeah.

-I think the best way to do this is...

0:35:010:35:05

-I'll make you one.

-Ah, thank you.

0:35:050:35:07

That's OK. You don't mind my fingers, do you?

0:35:070:35:09

-No.

-No.

0:35:090:35:10

THEY CHUCKLE

0:35:100:35:11

Not much choice, really, is there?

0:35:110:35:13

LAUGHTER

0:35:130:35:15

-Fine.

-There you go.

0:35:150:35:17

Thank you. That's a good piece, yeah.

0:35:170:35:19

-OK?

-Mm.

-Yeah?

0:35:230:35:25

Why aren't you eating it like this?

0:35:260:35:28

LAUGHTER

0:35:300:35:31

-Tasty.

-You know?

0:35:340:35:36

Very, very tasty. The fish is cooked nicely.

0:35:360:35:38

You can taste that kind of...

0:35:380:35:39

..mix that you were making.

0:35:410:35:42

I've got to call it a mix, cos yeah, I saw what you were doing,

0:35:420:35:46

with basil, the chillies, the lime.

0:35:460:35:48

You know, your bruschetta.

0:35:480:35:49

Probably just cut that a bit thinner.

0:35:490:35:51

It's a bit kind of, like, almost one-dimensional.

0:35:510:35:53

It's kind of like fish, toast, tomatoes.

0:35:530:35:57

And it just needs a bit of cohesion.

0:35:570:35:58

It needs to come together a bit more and be like a more rounded dish,

0:35:580:36:02

do you know what I mean?

0:36:020:36:03

But that is a beautifully cooked piece of mackerel, so well done.

0:36:030:36:06

Thank you.

0:36:060:36:07

It's nice to get his feedback,

0:36:070:36:09

some positives, some constructive.

0:36:090:36:11

I would just love the opportunity to spend some more time

0:36:110:36:15

and just carry on improving and learning,

0:36:150:36:18

I just can't wait.

0:36:180:36:19

I do love mackerel. I like the dressing.

0:36:190:36:22

It has to be a dish.

0:36:220:36:23

It can't just be some tomatoes,

0:36:230:36:25

some toast and a piece of mackerel.

0:36:250:36:27

It needs to have fluidity. It needs to eat like a dish.

0:36:270:36:29

-Yeah.

-But then there's other areas where Wendy was really strong,

0:36:290:36:33

so it's still a very hard decision for me to make.

0:36:330:36:36

OK. Well, you don't have to decide just yet,

0:36:360:36:38

because now we're going to see what you make with those ingredients.

0:36:380:36:41

-Let's go.

-Let's go.

0:36:410:36:42

So, cooks, this is the best bit.

0:36:420:36:44

This is where you get to sit back and relax

0:36:440:36:46

and watch the master at work.

0:36:460:36:47

So, Paul, tell us what you're going to do with these ingredients.

0:36:470:36:50

So, we're going to do a barbecued mackerel,

0:36:500:36:54

then underneath is going to be like a pickle ceviche,

0:36:540:36:56

so slightly Japanese.

0:36:560:36:57

Before we prep the mackerel, though, this side,

0:36:570:37:00

which we're going to get on, is our pickle.

0:37:000:37:02

All right? So in here we're going to put some water...

0:37:020:37:04

..white wine vinegar, olive oil and sugar.

0:37:050:37:09

Next, we're going to make the dressing.

0:37:090:37:11

So in there we've got olive oil, sesame oil,

0:37:110:37:14

white wine vinegar...

0:37:140:37:15

..and rice wine vinegar.

0:37:160:37:18

Over here,

0:37:180:37:20

just blitz it up.

0:37:200:37:21

And that's what we're going to marinade

0:37:240:37:26

the underside of our mackerel with.

0:37:260:37:27

Now we're going to move over to our mackerel.

0:37:270:37:30

Absolutely fine specimen of a fish.

0:37:300:37:32

Lift up that dorsal fin,

0:37:320:37:33

go right up to the neck, OK?

0:37:330:37:36

Turn it round,

0:37:360:37:37

down,

0:37:370:37:39

and then run the tip of your knife

0:37:390:37:40

right along the vertebrae

0:37:400:37:42

all the way down.

0:37:420:37:43

And then very simply just go over that vertebrae,

0:37:430:37:46

and just slide it off...

0:37:460:37:48

like that.

0:37:480:37:49

Just run your knife along like so,

0:37:490:37:51

cut them out, like so.

0:37:510:37:53

Go back to your dressing.

0:37:540:37:55

We want to start to get that...

0:37:550:37:56

the rice wine vinegar and the white wine vinegar in there,

0:37:560:37:59

we want to start to cook the underside of that mackerel.

0:37:590:38:01

That's the ceviche,

0:38:010:38:03

that's the pickling process, OK?

0:38:030:38:04

And then all over the fish, like so.

0:38:040:38:07

Slice the onion really, really thin, all right,

0:38:090:38:11

and then just...

0:38:110:38:12

So there is your onion.

0:38:150:38:16

Lightly season, and we're going to take our pickle.

0:38:160:38:18

We're just going to cover it, guys.

0:38:180:38:21

After a while...

0:38:210:38:22

-If you could pass me that one, Sheree.

-Yeah.

0:38:220:38:24

..you're going to get that. Pickled red onions.

0:38:250:38:27

Delicious. OK?

0:38:270:38:29

I'm going to start with the tomato preparation,

0:38:290:38:32

and then we'll move on to the chillies.

0:38:320:38:33

So, take your tomatoes, like so.

0:38:330:38:35

Put them face down in that lovely mackerel pickle.

0:38:350:38:38

And you'll see what's going to happen to these.

0:38:380:38:41

Do you serve this in your restaurant?

0:38:410:38:42

Yes, we serve this at Rojano's In The Square,

0:38:420:38:44

which is like an Italian sort of Mediterranean influence,

0:38:440:38:47

which is what you'll see in this dish.

0:38:470:38:49

Next, we move on to our chillies.

0:38:490:38:50

We're going to take them on the angle, and...

0:38:500:38:52

..really, really thinly slice them.

0:38:540:38:57

In like that with the reds, in like that with the greens.

0:38:580:39:01

Do you feel the pressure?

0:39:010:39:02

Cos last time you were on the show, you won, didn't you?

0:39:020:39:05

Ha! Thanks!

0:39:050:39:07

But is there added pressure this time?

0:39:070:39:09

Yes, because you're...

0:39:090:39:10

You know, if you're competitive, you want to...

0:39:100:39:14

I want to win. OK?

0:39:150:39:17

LAUGHTER

0:39:170:39:18

And there is a certain amount of pressure.

0:39:190:39:22

I'm not going to lie. I want to win it.

0:39:220:39:24

Fair enough.

0:39:240:39:25

So we're just going to put that in the oven, like so.

0:39:250:39:27

So, here we have the sourdough toast.

0:39:290:39:31

Chargrill on, lovely kind of charred flavours happening.

0:39:310:39:34

Take that out now, get the dressing to come down,

0:39:340:39:37

see the juices coming out of the fish.

0:39:370:39:39

And it's so delicate.

0:39:390:39:40

Here we've got our wonderful pickled onions.

0:39:400:39:42

I want some of that juice in there, as well.

0:39:420:39:45

OK?

0:39:450:39:46

We're going to take some coriander,

0:39:460:39:47

a little bit of...lemon juice,

0:39:470:39:50

like so.

0:39:500:39:51

Now we're going to get that mackerel in there.

0:39:510:39:53

We're now going to add, like, a smoke element.

0:39:530:39:55

And the best way to do that really fast is with a blowtorch.

0:39:550:39:58

OK?

0:39:580:39:59

And instantly, cos it's so hot,

0:40:010:40:04

it's giving you that barbecue element straight on the top.

0:40:040:40:07

Look, scorch those tomatoes, right round the edges.

0:40:070:40:11

Like so.

0:40:130:40:14

LAUGHTER

0:40:140:40:15

OK?

0:40:150:40:17

-Wow. That smells incredible.

-Yeah.

0:40:170:40:19

And now watch it all come together.

0:40:190:40:21

Your toast just goes into the centre like so.

0:40:210:40:24

Get your tomatoes, just put it on top of your toast like so.

0:40:240:40:26

But the final thing is just utter simplicity,

0:40:280:40:31

mackerel on toast.

0:40:310:40:32

Oh, my gosh. APPLAUSE

0:40:320:40:34

Well done. It looks incredible.

0:40:340:40:36

So, let's have a little taste.

0:40:360:40:38

-Come on.

-Ooh, yeah!

-Go on, get stuck in.

0:40:380:40:40

-What do you think, guys?

-Lovely. Delicious.

0:40:450:40:47

-Would you try it at home yourselves?

-Oh, yeah.

0:40:470:40:49

It tastes absolutely amazing.

0:40:490:40:51

-Thank you so much, Paul.

-Pleasure. Absolute pleasure.

0:40:510:40:54

Well, now it's the moment of truth,

0:40:540:40:55

and you're going to reveal who's going to be your partner

0:40:550:40:57

-in this week's Friday final.

-I am.

-But before you do,

0:40:570:41:00

let's have a quick recap of what our cooks made earlier.

0:41:000:41:02

In the first round, Paul cooked sea bass.

0:41:020:41:05

However, his crab mayonnaise was a little sloppy.

0:41:050:41:08

In round two, he struggled getting to grips with his string,

0:41:080:41:11

and tying up the meat.

0:41:110:41:13

And in the final round,

0:41:130:41:14

he wowed Chef Paul with his simple yet tasty stuffed mackerel.

0:41:140:41:18

To be his partner in the final would be fantastic.

0:41:180:41:21

In round one, Wendy tried to win Paul around

0:41:210:41:24

with her halibut and olive tapenade.

0:41:240:41:26

Wendy did well with her butchery skills,

0:41:270:41:29

however her pork skin wasn't up to scratch.

0:41:290:41:31

And in the final round, she created a flavoursome dish.

0:41:320:41:35

However, it was a little too simple with her mackerel.

0:41:350:41:38

I think it would be wonderful to have an opportunity

0:41:380:41:41

to compete against some of the other heat winners as well.

0:41:410:41:43

Firstly, I'd like to say well done to you both.

0:41:450:41:47

It's been a brilliant day, and I hope you've both enjoyed yourselves.

0:41:470:41:50

-We have.

-Yeah.

0:41:500:41:51

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

0:41:510:41:54

and Paul has made his mind up, so, Paul, it's over to you.

0:41:540:41:58

The most difficult decision, I have to tell you.

0:41:580:42:01

You two have been, like, neck and neck,

0:42:010:42:03

and it came down to the mackerel,

0:42:030:42:05

and there was one dish that just absolutely stood out.

0:42:050:42:08

It reminded me of the dish I've just cooked for you,

0:42:080:42:11

and that was you, Paul.

0:42:110:42:12

-Wow.

-You are my winner today.

-Thank you.

0:42:120:42:14

-Wendy, I'm really, really sorry.

-Congratulations.

0:42:140:42:16

-Well done.

-Well done. Congratulations.

0:42:160:42:19

Thank you so much.

0:42:190:42:21

I am over the moon. It's fantastic.

0:42:210:42:23

He's got great skill, so I think they're going to make

0:42:230:42:25

a wonderful team, and I wish them all the best of luck.

0:42:250:42:27

Paul showcased some amazing skills today,

0:42:270:42:30

and his signature dish was brilliant.

0:42:300:42:32

Pierre Koffmann is flavour, flavour, flavour all the way,

0:42:320:42:35

and that's how I love to cook,

0:42:350:42:36

and I believe that is exactly what Paul is about.

0:42:360:42:40

He's a great teacher,

0:42:400:42:41

so I just hope I can take on board his briefing

0:42:410:42:43

and make a good job of it.

0:42:430:42:45

Tomorrow on Yes, Chef...

0:42:460:42:47

..three more home cooks go all out to impress top chef Jun Tanaka.

0:42:480:42:53

That was a delicious plate of food.

0:42:530:42:54

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

0:42:560:42:59

Obviously the pressure is on.

0:42:590:43:01

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

0:43:010:43:04

Paul Ainsworth puts three home cooks through a series of culinary challenges, including a test of their butchery skills. Paul will be judged by triple Michelin-starred chef Pierre Koffmann in the final, so his professional pride is at stake. But which home cook will he choose?


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