0:00:02 > 0:00:05Four of the best chefs in Britain are on the hunt for their partner.
0:00:07 > 0:00:09Three home cooks are here to prove they've got what it takes
0:00:09 > 0:00:11to be paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:15 > 0:00:16Blitz the soup, Paul!
0:00:17 > 0:00:19Each day, a different Michelin-starred chef
0:00:19 > 0:00:24will choose their perfect partner from three talented home cooks.
0:00:24 > 0:00:25Obviously the pressure is on.
0:00:27 > 0:00:29In the Friday final,
0:00:29 > 0:00:32all four pairs will go head-to-head to cook for culinary royalty,
0:00:32 > 0:00:33Pierre Koffmann.
0:00:34 > 0:00:37There is only two types of cooking, bad cooking and good cooking.
0:00:38 > 0:00:42The professional chefs' reputations are on the line.
0:00:42 > 0:00:44That was a delicious plate of food.
0:00:44 > 0:00:47But will the amateur home cooks live up to expectations?
0:00:47 > 0:00:50I'm looking to come out on top, really,
0:00:50 > 0:00:52but there's strong competition today.
0:00:54 > 0:00:55This is Yes Chef.
0:00:56 > 0:00:58Hello and welcome to Yes Chef.
0:00:58 > 0:01:00Let's see who's cooking in the kitchen today.
0:01:01 > 0:01:03First, it's Elaine Yates,
0:01:03 > 0:01:06a primary school teacher from Alderley Edge, in Cheshire.
0:01:06 > 0:01:09A professional chef watching you is obviously going to be stressful,
0:01:09 > 0:01:13but what I want to take from it is just a fantastic experience
0:01:13 > 0:01:15and hopefully learn something along the way.
0:01:15 > 0:01:18Next is Adam Parsons, an assistant hotel manager
0:01:18 > 0:01:20from Aylesbury, Buckinghamshire.
0:01:20 > 0:01:22I like to be able to push the boundaries a little bit
0:01:22 > 0:01:25with ingredients, so you take little bits from different recipes
0:01:25 > 0:01:26and just see what comes out.
0:01:26 > 0:01:28I'm looking forward to being able to test myself
0:01:28 > 0:01:30and learn a few new things along the way.
0:01:30 > 0:01:34And finally, it's Marta Zukowska, a charity project manager from London.
0:01:35 > 0:01:38I always get inspired by travelling and trying new things.
0:01:38 > 0:01:41I'm trying to be calm, but let's see what happens
0:01:41 > 0:01:42in the heat of the kitchen.
0:01:43 > 0:01:46Our cooks are ready to go, so let's meet today's chef.
0:01:48 > 0:01:49Today's chef is Jun Tanaka,
0:01:49 > 0:01:53from The Ninth, in London's Fitzrovia neighbourhood.
0:01:54 > 0:01:56With over 20 years' experience,
0:01:56 > 0:01:59Jun has trained under the brilliance of Marco Pierre White,
0:01:59 > 0:02:01Philip Howard, and the Roux brothers.
0:02:03 > 0:02:05My style of cooking is French Mediterranean.
0:02:05 > 0:02:08Simple, ingredient-led, vibrant flavours.
0:02:08 > 0:02:11Mackerel and bass carpaccio, a carousel and a sea bream.
0:02:11 > 0:02:12Yes, Chef.
0:02:13 > 0:02:17Jun's restaurant focuses on the finest seasonal ingredients
0:02:17 > 0:02:19to produce vibrant and honest flavours.
0:02:20 > 0:02:23What I'm looking for in a home cook is someone who's organised,
0:02:23 > 0:02:27and methodical with their approach to the recipe.
0:02:27 > 0:02:31A chef who's disorganised and messy, I cannot stand.
0:02:31 > 0:02:34I'm a chef. Obviously I want to win the competition!
0:02:36 > 0:02:38Welcome, everyone, to Yes Chef.
0:02:38 > 0:02:40Now, Jun, you're going to be picking one of our home cooks
0:02:40 > 0:02:43to be your partner in this week's Friday final.
0:02:43 > 0:02:44What will you be looking for?
0:02:44 > 0:02:46The most important thing is enjoy yourselves
0:02:46 > 0:02:49because cooking is all about passion,
0:02:49 > 0:02:51and enjoying your time in the kitchen.
0:02:51 > 0:02:52OK, round one.
0:02:52 > 0:02:56Cooks, you have 45 minutes to create your best dish for Jun.
0:02:56 > 0:02:57OK, well, let's get started.
0:02:57 > 0:03:00If you'd like to make your way back to your stations, we'll begin.
0:03:01 > 0:03:02Our cooks are off.
0:03:04 > 0:03:06Jun will be looking for a partner who he can work together with
0:03:06 > 0:03:09and is organised and methodical with their cooking.
0:03:12 > 0:03:16Today, Elaine is cooking duck with five spice and a honey glaze,
0:03:16 > 0:03:19served with parsnip three ways with a red wine jus.
0:03:19 > 0:03:21I do love cooking but...
0:03:22 > 0:03:23..this is quite pressurised.
0:03:24 > 0:03:27Having cooked this dish at home plenty of times before,
0:03:27 > 0:03:29Elaine is feeling the pressure to make sure she brings out
0:03:29 > 0:03:31all the flavours of the dish.
0:03:31 > 0:03:34Trying to be careful not to cut through the duck breast itself.
0:03:35 > 0:03:37Obviously the pressure is on.
0:03:38 > 0:03:39Over at the green station,
0:03:39 > 0:03:42Adam is cooking chorizo-crusted monkfish with cooked lentils.
0:03:43 > 0:03:46He's given himself a lot to do in 45 minutes
0:03:46 > 0:03:48so he must make sure he works fast
0:03:48 > 0:03:51to ensure his dish lives up to expectations.
0:03:51 > 0:03:53I'm a little bit nervous, but I'm quietly confident,
0:03:53 > 0:03:55I think I've got it all planned out in my head.
0:03:55 > 0:03:57I've tried cooking it in 45 minutes.
0:03:57 > 0:03:59It's not quite happened just yet,
0:03:59 > 0:04:01but I know there is places I can speed up,
0:04:01 > 0:04:03to get it to that time.
0:04:04 > 0:04:06Over at the yellow station,
0:04:06 > 0:04:09Marta has opted for seafood linguine with samphire.
0:04:10 > 0:04:11With her calm approach to cooking,
0:04:11 > 0:04:14Marta is taking the challenge all in her stride.
0:04:15 > 0:04:19Normally I'm quite a calm and relaxed cook because...
0:04:20 > 0:04:22..this is just something that relaxes me.
0:04:23 > 0:04:25- Hi, Elaine.- Hiya.
0:04:25 > 0:04:27- Hi there, hi.- How are you going?
0:04:27 > 0:04:30Yes, I'm just making my way through.
0:04:30 > 0:04:32I think this is going to stick, but I should be OK.
0:04:32 > 0:04:35And is this something that you've rehearsed lots at home?
0:04:35 > 0:04:36Oh, yes, just a few!
0:04:36 > 0:04:37LAUGHTER
0:04:37 > 0:04:40- How many times have you cooked it? - At least about eight!
0:04:40 > 0:04:42And how many times did you get the duck perfectly pink?
0:04:44 > 0:04:45- Once!- Once out of eight!
0:04:45 > 0:04:48Which was probably about last night so no pressure,
0:04:48 > 0:04:49I'm not panicking at all!
0:04:49 > 0:04:51LAUGHTER
0:04:51 > 0:04:53When you cook the duck, how do you tell when it's perfectly cooked?
0:04:53 > 0:04:56- What's your method? - I just touch it, to be honest,
0:04:56 > 0:04:58- and see if it kind of springs back. - OK. Should work, definitely.
0:04:58 > 0:05:00- Thank you very much. - Brilliant. Well, good luck.
0:05:00 > 0:05:03- Thank you very much.- We'll see you shortly.- OK, thank you.
0:05:04 > 0:05:06- Hi, Adam.- Hello.
0:05:06 > 0:05:08- Hiya.- How are you getting on?
0:05:08 > 0:05:10I'm doing all right so far.
0:05:10 > 0:05:11So, tell us your dish.
0:05:11 > 0:05:15It's a chorizo-crusted monkfish with lentils.
0:05:15 > 0:05:18And most of that chorizo stays on the monkfish?
0:05:18 > 0:05:20It has done two of the three times.
0:05:20 > 0:05:23- OK.- So hopefully it stays on this time as well.
0:05:23 > 0:05:25And you're serving it with the lentils.
0:05:25 > 0:05:28- Yes.- So you're cooking the lentils from scratch?
0:05:28 > 0:05:30- Yes, cooking them from scratch. - That's going to go on soonish?
0:05:30 > 0:05:32Yes, so it'll be on for a half an hour.
0:05:32 > 0:05:33Well, we'll get out of your hair.
0:05:33 > 0:05:35- Thank you very much!- Good luck. - Good luck.
0:05:38 > 0:05:39- Hi.- Hi, guys.
0:05:40 > 0:05:43- How are we getting on? - I think pretty good.
0:05:43 > 0:05:44Very nice. What seafood are you using?
0:05:44 > 0:05:46So I'm using three types of seafood.
0:05:46 > 0:05:49I've got some fresh mussels, I've got some fresh king prawn,
0:05:49 > 0:05:51and some octopus.
0:05:51 > 0:05:53- Where's the octopus?- Sorry, squid.
0:05:53 > 0:05:55Squid. That's all right!
0:05:56 > 0:05:58I've made that mistake a dozen times!
0:05:58 > 0:06:01Now you're inspired quite a bit by your travels.
0:06:01 > 0:06:04Where's next on the map for you?
0:06:04 > 0:06:06Well, I'd love to go to Korea.
0:06:06 > 0:06:07I love Korean food.
0:06:07 > 0:06:08- And spices.- OK.
0:06:08 > 0:06:10And why this particular dish?
0:06:10 > 0:06:15It shows off how you can cook the different types of seafood
0:06:15 > 0:06:19and it also has a nice flavour that we enjoy at home quite a lot.
0:06:19 > 0:06:21- Well, good luck.- Thank you.
0:06:21 > 0:06:22We'll let you carry on.
0:06:28 > 0:06:30Right, let's go through our contestants.
0:06:30 > 0:06:31- We've got Elaine.- Yes.
0:06:31 > 0:06:32She's doing duck breast.
0:06:32 > 0:06:34Duck, five spice, parsnips.
0:06:34 > 0:06:35Perfect combination.
0:06:35 > 0:06:38My only reservation about this particular dish
0:06:38 > 0:06:39is parsnip three ways.
0:06:39 > 0:06:43Now this is kind of what chefs used to do maybe ten years ago,
0:06:43 > 0:06:48showcase one ingredient, and cook it three, four, five different ways.
0:06:48 > 0:06:50I'm taking the little tiny inner fillet out
0:06:50 > 0:06:55cos I want to add that to my jus, to try to create some flavour.
0:06:55 > 0:06:56Let's move on to Adam.
0:06:56 > 0:07:00So, he's doing slow-cooked lentils with chorizo crust on his monkfish.
0:07:00 > 0:07:01Yes.
0:07:01 > 0:07:04You don't want to eat tough lentils.
0:07:04 > 0:07:05And you did sort of point out,
0:07:05 > 0:07:07- "Are you going to put your lentils on yet?!"- I did!
0:07:07 > 0:07:09Cos I was a little bit worried that he didn't have that much time.
0:07:09 > 0:07:11If I go into something,
0:07:11 > 0:07:14I definitely am looking to come out on top, really,
0:07:14 > 0:07:16but there is strong competition today,
0:07:16 > 0:07:18so hopefully we all pick up good dishes
0:07:18 > 0:07:20and make it hard for themselves.
0:07:20 > 0:07:23- Finally we've got Marta.- Yeah. - She's doing a seafood linguine.
0:07:23 > 0:07:25It would be nice to see her make her own pasta, for sure.
0:07:25 > 0:07:28- Yeah.- But there's nothing wrong with dry pasta,
0:07:28 > 0:07:29I use it all the time at home.
0:07:29 > 0:07:33My only concern is you have three different kinds of seafood.
0:07:33 > 0:07:35To get every single one cooked perfectly
0:07:35 > 0:07:39is going to be really tricky, even for the best of chefs.
0:07:39 > 0:07:41I'm quite excited,
0:07:41 > 0:07:42but also nervous,
0:07:42 > 0:07:46but I'm concentrating now on trying to get through this stage,
0:07:46 > 0:07:50and hopefully deliver a good dish that they will enjoy.
0:07:53 > 0:07:57Whilst Marta is keeping calm and relaxed cooking her linguine,
0:07:57 > 0:08:00Elaine and Adam still have a lot to do with their dishes.
0:08:00 > 0:08:03Adam is making a start on his chorizo crust for the monkfish,
0:08:03 > 0:08:05whilst Elaine is blending her parsnips.
0:08:08 > 0:08:10How's the crust?
0:08:10 > 0:08:13I'm worried it might be a little bit too wet.
0:08:13 > 0:08:15But...we'll see how it goes.
0:08:15 > 0:08:19It's too late to change it now, so fingers crossed.
0:08:25 > 0:08:29Cooks, you've had half an hour, you've got 15 minutes to go.
0:08:29 > 0:08:3015 minutes left.
0:08:33 > 0:08:35How often do you cook at home?
0:08:35 > 0:08:37I try to do at least once a week for my family.
0:08:37 > 0:08:41Yes. So what's your kind of go to dish?
0:08:41 > 0:08:43I'd have to say fried chicken.
0:08:43 > 0:08:45Fried chicken? Nothing wrong with fried chicken!
0:08:45 > 0:08:46I love fried chicken!
0:08:46 > 0:08:47Secret spice recipe?
0:08:47 > 0:08:49Yeah, but I'm not giving it away!
0:08:49 > 0:08:51I completely get it!
0:08:51 > 0:08:53- Your grandparents are Italian, aren't they?- Yes, that's right.
0:08:53 > 0:08:56So I've got vivid memories of watching my grandma cooking
0:08:56 > 0:08:59typical dishes from the small village where they came from.
0:08:59 > 0:09:01- And whereabouts was that?- Near Pisa.
0:09:01 > 0:09:03- Oh, lovely.- So it's kind of the...
0:09:04 > 0:09:06Poor food, they called it, really,
0:09:06 > 0:09:08so they just used absolutely everything
0:09:08 > 0:09:09and didn't waste any food.
0:09:09 > 0:09:12So a lot of your influences come from the grandparents?
0:09:12 > 0:09:15- Yeah, I think so, yeah, definitely. - Nice, that's good.
0:09:15 > 0:09:17- Well, this smells delicious. - Thank you.
0:09:19 > 0:09:21The three cooks are in the thick of it,
0:09:21 > 0:09:23but after giving himself an ambitious dish to cook,
0:09:23 > 0:09:26Adam is worried about his chorizo herb crust.
0:09:26 > 0:09:30The crust was a bit too wet so it's not really crusting up enough,
0:09:30 > 0:09:33so I'm a bit worried about the timing, really.
0:09:33 > 0:09:38Adam's got less than 15 minutes to get his herb crust back on track.
0:09:38 > 0:09:40Elaine's rushing to finish her duck dish,
0:09:40 > 0:09:43and Marta is making sure her linguine is full of flavour,
0:09:43 > 0:09:46and that her seafood is cooked to perfection.
0:09:47 > 0:09:49I'm worried about the duck,
0:09:49 > 0:09:51that's the main thing that's worried me the whole way through
0:09:51 > 0:09:53because when I've been doing the practice,
0:09:53 > 0:09:56I've either undercooked it or overcooked it.
0:09:56 > 0:09:58And I won't know until I cut in right at the very end.
0:10:00 > 0:10:02And Elaine's not the only one who's worried
0:10:02 > 0:10:05that her main ingredient is cooked properly.
0:10:05 > 0:10:07The fish isn't cooked. It's completely raw.
0:10:07 > 0:10:09It's a disastrous time for Adam.
0:10:09 > 0:10:12So Jun has decided to step in and offer his advice.
0:10:13 > 0:10:15Issue with the monkfish?
0:10:15 > 0:10:19- Yeah.- So what I would do, slice those into medallions,
0:10:19 > 0:10:21get your pan really hot,
0:10:21 > 0:10:23and then caramelise it just on one side,
0:10:23 > 0:10:24add a touch of butter, flip it over,
0:10:24 > 0:10:26- and then you can add a bit of this on top of each one.- Mm-hm.
0:10:26 > 0:10:29Hopefully, Adam will take Jun's advice
0:10:29 > 0:10:31and try and fry off the monkfish in time.
0:10:31 > 0:10:35Marta's putting the finishing touches to her linguine,
0:10:35 > 0:10:37and first to plate up is Elaine with her duck.
0:10:38 > 0:10:40Three minutes left, guys.
0:10:40 > 0:10:42Just three minutes to go.
0:10:42 > 0:10:45Elaine's perfecting the presentation of her dish -
0:10:45 > 0:10:47and not far behind is Marta.
0:10:49 > 0:10:52- Relieved?- Oh, God, yeah!
0:10:52 > 0:10:54- Smiling now. - I know! I can relax now.
0:10:54 > 0:10:57The pressure's on for Adam as he only has a few minutes left
0:10:57 > 0:10:59to fry off the medallions of monkfish.
0:11:00 > 0:11:02One minute to go.
0:11:02 > 0:11:04Come on, guys. Get that food on the plate.
0:11:04 > 0:11:05Just one minute left.
0:11:07 > 0:11:08Are you going to make it?
0:11:08 > 0:11:11I think I'm just about going to make it, yeah.
0:11:11 > 0:11:15Just in the nick of time, Adam's managed to plate up his dish.
0:11:15 > 0:11:19Ten, nine, eight, seven,
0:11:19 > 0:11:23six, five, four,
0:11:23 > 0:11:26three, two, one...
0:11:26 > 0:11:27That's it, stop cooking.
0:11:27 > 0:11:30Step away from your plates, you've done all you can.
0:11:30 > 0:11:31Phew!
0:11:33 > 0:11:35First into the tasting room is Elaine
0:11:35 > 0:11:39with her pan-fried duck with five-spice and honey glaze,
0:11:39 > 0:11:42served with parsnips three ways and a red wines jus.
0:11:44 > 0:11:45Did you enjoy the challenge?
0:11:45 > 0:11:48I did, yes. Eventually, once I got into it.
0:11:48 > 0:11:50Anything you would change?
0:11:50 > 0:11:51I think the jus looks a bit messy.
0:11:51 > 0:11:54I tried to be all cheffy and it didn't work out!
0:11:55 > 0:11:56So, yeah, I would change that.
0:11:56 > 0:11:59I don't like the way that... It looks a bit messy.
0:11:59 > 0:12:00- Ready to taste?- Yeah, after you.
0:12:01 > 0:12:04- I'm going to taste the sauce first, just by itself.- OK.
0:12:08 > 0:12:09It's beautifully presented...
0:12:10 > 0:12:13..and the duck is cooked perfectly.
0:12:13 > 0:12:15- Thank you.- Which you know.
0:12:23 > 0:12:25The five-spice and the honey and the duck
0:12:25 > 0:12:28combines beautifully with the duck breast.
0:12:28 > 0:12:30The parsnips work really well.
0:12:30 > 0:12:33- It's slightly sweet, the parsnips, which is fantastic.- Mm-hm.
0:12:33 > 0:12:35For me, the jus could be slightly more acidic
0:12:35 > 0:12:37- to balance out that sweetness.- Mm.
0:12:37 > 0:12:40The nice thing about this dish is its simple flavours,
0:12:40 > 0:12:43and the simplicity of it is why it works so well.
0:12:43 > 0:12:44Thank you very much.
0:12:44 > 0:12:47Nerve-racking to start off with, but once you get into the cooking
0:12:47 > 0:12:49you haven't really got time to think about it,
0:12:49 > 0:12:51you've just got to keep going. So, yeah, it was good.
0:12:51 > 0:12:54I really like how sweet the parsnip complements the duck.
0:12:54 > 0:12:55Yeah.
0:12:57 > 0:12:58- Dive in. - That's really, really nice.
0:12:58 > 0:13:00- Thank you.- Really good flavour.
0:13:00 > 0:13:03It was surprisingly good, because when she first started,
0:13:03 > 0:13:05she seemed really nervous -
0:13:05 > 0:13:08but the plate of food she just served up was delicious.
0:13:08 > 0:13:12Next is Adam, with a slightly different dish than planned.
0:13:12 > 0:13:14He's made pan-fried medallions of monkfish,
0:13:14 > 0:13:17sat on a bed of cooked lentils, topped with pancetta.
0:13:17 > 0:13:20- There you are.- Thank you very much.
0:13:20 > 0:13:22- That was a bit of a challenge. - It was, a little bit!
0:13:22 > 0:13:24It's not as good as I could've done it, for sure.
0:13:24 > 0:13:27- What happened?- Well, obviously,
0:13:27 > 0:13:30the first thing that's not on there is the chorizo crust.
0:13:30 > 0:13:31I didn't take into account, really,
0:13:31 > 0:13:34how much oil the chorizo would release.
0:13:34 > 0:13:36- But...- It is what it is.- ..you got something on the plate, yes.
0:13:36 > 0:13:39- I'm pleased with what it is. - Let's taste.
0:13:39 > 0:13:40After you.
0:13:52 > 0:13:56I personally think having it as a chorizo butter works better
0:13:56 > 0:13:58than having it as a crust,
0:13:58 > 0:14:01because when I saw you put the crust on the monkfish,
0:14:01 > 0:14:05it was far too much chorizo and bread for that amount of monkfish.
0:14:05 > 0:14:06I think you needed to season the monkfish.
0:14:06 > 0:14:08I don't think you seasoned the monkfish.
0:14:08 > 0:14:12- No, because I was rushing at the end to just get it cooked.- Yeah.
0:14:12 > 0:14:14- Yeah, shame about the timing... - Yeah!
0:14:14 > 0:14:16..but it was an ambitious dish.
0:14:16 > 0:14:18Out of the three, it was definitely the most ambitious.
0:14:18 > 0:14:19- Mm.- Yeah, definitely.
0:14:19 > 0:14:23I'm a little bit disappointed with the actual cooking of it,
0:14:23 > 0:14:26but I've learned from it, and I'll come back stronger, for sure.
0:14:26 > 0:14:28If he had seasoned the monkfish,
0:14:28 > 0:14:29I think the flavours would've come together.
0:14:29 > 0:14:31He's still got the next round to go,
0:14:31 > 0:14:33- so let's hope he can deliver. - Definitely.
0:14:34 > 0:14:36Mm!
0:14:36 > 0:14:38It's not as bad as I thought it was going to be
0:14:38 > 0:14:39when I had five minutes left, so...
0:14:39 > 0:14:42Finally, it's Marta with her seafood linguine,
0:14:42 > 0:14:45which includes mussels, prawns and squid
0:14:45 > 0:14:47in a flavoursome, creamy sauce.
0:14:49 > 0:14:51- Hi.- Lovely. Did you enjoy the challenge?
0:14:51 > 0:14:53I did, more than I thought I would.
0:14:53 > 0:14:55Good!
0:14:55 > 0:14:57Are you happy with everything you've plated up?
0:14:57 > 0:15:01Pretty much. I mean, I could improve on presentation,
0:15:01 > 0:15:03but that is always my weakest point, so...
0:15:03 > 0:15:04OK, well, let's taste.
0:15:16 > 0:15:18Pasta is cooked beautifully.
0:15:18 > 0:15:19It's got texture, which is fantastic.
0:15:19 > 0:15:22- I probably wouldn't add so much cream to this...- Mm.
0:15:22 > 0:15:27..and my only question is, you had that beautiful head of the squid,
0:15:27 > 0:15:28but I can't see it inside the pasta.
0:15:28 > 0:15:30I haven't used it.
0:15:30 > 0:15:31I used some tentacles.
0:15:31 > 0:15:34But the most important thing is, flavour.
0:15:34 > 0:15:36And you've got it bang on.
0:15:36 > 0:15:38- Fantastic.- Thank you.
0:15:38 > 0:15:39I'm very pleased.
0:15:39 > 0:15:41I don't think I could've done much better.
0:15:41 > 0:15:43That was a delicious plate of food -
0:15:43 > 0:15:47and, yes, it could have done without the cream, in my opinion,
0:15:47 > 0:15:49but it was a lovely...
0:15:49 > 0:15:51tasty mouthful!
0:15:52 > 0:15:54That's lovely.
0:15:54 > 0:15:56That's really nice.
0:15:56 > 0:15:58Is anyone standing out at the moment?
0:15:58 > 0:16:00- Yes.- Ah, OK.- Definitely.
0:16:00 > 0:16:02Well, you don't have to tell us yet,
0:16:02 > 0:16:05- because now we're going to go and do your skills test.- Yeah.- So let's go.
0:16:08 > 0:16:12Jun can only take one of the three home cooks into Friday's final,
0:16:12 > 0:16:14and to help him decide who will be sent home first,
0:16:14 > 0:16:16he's set them a skills challenge.
0:16:16 > 0:16:18So what are we doing?
0:16:18 > 0:16:21So, we're going to do a very simple red wine sauce.
0:16:21 > 0:16:25Once you know how to do this, you can adapt this recipe
0:16:25 > 0:16:30to make sauces for every single different kind of meat or fish.
0:16:30 > 0:16:33So, we're going to peel these shallots.
0:16:33 > 0:16:35I'm looking for someone with a good palate,
0:16:35 > 0:16:38because you need to balance out the sweetness of the red port,
0:16:38 > 0:16:40the acidity of the balsamic vinegar and red wine,
0:16:40 > 0:16:42and the richness of bisque stock.
0:16:42 > 0:16:44So there's a lot to think about -
0:16:44 > 0:16:46so, taste, taste, taste along the way.
0:16:46 > 0:16:49Always. So, three shallots, nice and fine.
0:16:51 > 0:16:54So, shallots, nice and fine.
0:16:54 > 0:16:56Will you be looking at everybody's knife skills, as well?
0:16:56 > 0:17:01Knife skills is important, but I think, to be a good cook,
0:17:01 > 0:17:04you need to be organised, you need a good palate -
0:17:04 > 0:17:07which is more important than actually being able to chop fast.
0:17:07 > 0:17:10- OK.- So, shallots go straight in -
0:17:10 > 0:17:14and then, with the garlic, just crush it in the palm of your hand,
0:17:14 > 0:17:16just to release the flavours.
0:17:16 > 0:17:19Bay leaf goes in, and a sprig of thyme.
0:17:19 > 0:17:21Is that the highest?
0:17:21 > 0:17:22- P.- P?
0:17:22 > 0:17:23For "Proper hot".
0:17:26 > 0:17:30So we're going to caramelise this until it goes slightly golden brown,
0:17:30 > 0:17:32and then I'm going to add button mushrooms.
0:17:32 > 0:17:33We know Pierre loves his sauce.
0:17:34 > 0:17:36Very much so.
0:17:36 > 0:17:37There's never enough sauce.
0:17:37 > 0:17:40No. So wait for that to caramelise a little bit longer.
0:17:40 > 0:17:42Touch of balsamic vinegar goes in.
0:17:43 > 0:17:46So, just add a touch,
0:17:46 > 0:17:48coat the shallots and mushrooms in the balsamic vinegar,
0:17:48 > 0:17:50red wine goes in.
0:17:53 > 0:17:58Red port. Now, red port is sweet, so you want three quarters red wine,
0:17:58 > 0:18:00and a quarter red port.
0:18:00 > 0:18:02Now I'm going to reduce that down,
0:18:02 > 0:18:04right down until it's nice and syrupy,
0:18:04 > 0:18:06and then, at that point, I'm going to add the stock,
0:18:06 > 0:18:09bring it up to the boil, let it simmer and reduce down.
0:18:09 > 0:18:11How do you know when it's reduced?
0:18:11 > 0:18:12So, with the alcohol,
0:18:12 > 0:18:14you want to reduce it down until it's nice and syrupy,
0:18:14 > 0:18:16so it's almost completely evaporated.
0:18:16 > 0:18:19OK, the alcohol's reduced down.
0:18:19 > 0:18:20Then add your stock.
0:18:21 > 0:18:23Bring it up to the boil.
0:18:23 > 0:18:25OK, so, at this stage, taste.
0:18:27 > 0:18:29Make sure you're happy with the flavour,
0:18:29 > 0:18:32and then, we're going to pass it through a sieve
0:18:32 > 0:18:37to get rid of all the shallots, the mushrooms, thyme and bay leaf.
0:18:37 > 0:18:39Just give it a really good squeeze
0:18:39 > 0:18:42to get all the flavour out of those shallots and mushrooms.
0:18:42 > 0:18:44OK, you can see, can you see?
0:18:44 > 0:18:45It starts to thicken.
0:18:45 > 0:18:47You want it slightly thicker than that.
0:18:47 > 0:18:48Can you tell?
0:18:50 > 0:18:52And you can tell by the bubbles.
0:18:52 > 0:18:54So, have a look at the bubbles.
0:18:54 > 0:18:55They look foamier, don't they?
0:18:55 > 0:18:56Yeah.
0:18:57 > 0:18:59Little bit of butter.
0:19:01 > 0:19:02Add a touch of balsamic...
0:19:04 > 0:19:06..and the sauce is ready.
0:19:08 > 0:19:10It's got a lovely gloss to it.
0:19:10 > 0:19:11Nice consistency.
0:19:11 > 0:19:13It's not overly reduced.
0:19:14 > 0:19:18There's a little bit of, kind of...body to the sauce.
0:19:18 > 0:19:23- A shine to it, as well.- Yeah. And that is the red wine sauce.
0:19:23 > 0:19:24Yay.
0:19:24 > 0:19:27Here you go, I brought some little spoons here.
0:19:27 > 0:19:28- Have a taste.- Oh, thank you.
0:19:31 > 0:19:34Oh, my gosh. I could just drink that out of the pan.
0:19:34 > 0:19:37- It's just lovely. Mm! - So, are you feeling confident, guys?
0:19:37 > 0:19:39- Yes.- Yeah.- Good, OK.
0:19:39 > 0:19:41Let's begin. If you'd like to make your way back to your work stations,
0:19:41 > 0:19:43we'll start.
0:19:45 > 0:19:49The home cooks have just 20 minutes to perfect Jun's red wine sauce.
0:19:49 > 0:19:51This challenge is all about precision, flavour
0:19:51 > 0:19:55and getting the right amount of liquid into the pan
0:19:55 > 0:19:56for the reduction.
0:19:56 > 0:19:59I've never made a red wine sauce before...
0:19:59 > 0:20:01but I did like it,
0:20:01 > 0:20:05so this is a good opportunity to learn how to make it properly.
0:20:05 > 0:20:07I'm hoping I redeem myself, and if I don't make it through,
0:20:07 > 0:20:09I've gone out to two great chefs.
0:20:09 > 0:20:11So, we'll see how it goes.
0:20:11 > 0:20:13- ELAINE:- Jun's was absolutely delicious.
0:20:13 > 0:20:17The flavours were just incredible - so, I'll just do my best
0:20:17 > 0:20:20and hope that I can recreate what he created.
0:20:20 > 0:20:22The nerves are not too bad at the moment.
0:20:27 > 0:20:29It's important that the home cooks
0:20:29 > 0:20:31start to add the liquids to the frying pan soon,
0:20:31 > 0:20:33as the reduction process takes time,
0:20:33 > 0:20:36and it's vital to the flavour of the sauce.
0:20:36 > 0:20:39I think I'm quite confident in my palate
0:20:39 > 0:20:41so, as long as I taste, taste, taste,
0:20:41 > 0:20:42then I should be OK.
0:20:42 > 0:20:45With having no specific measurements for the liquids,
0:20:45 > 0:20:48the home cooks need to know how much to put in by taste.
0:20:50 > 0:20:52Marta is slightly concerned about her flavour.
0:20:55 > 0:20:56A bit vinegary.
0:20:59 > 0:21:00It's not there yet.
0:21:00 > 0:21:02How are we getting on?
0:21:02 > 0:21:03Yes, OK, I think.
0:21:03 > 0:21:06I waited for the red wine and the port to reduce down.
0:21:06 > 0:21:09it went quite thick. So, then I've added the chicken stock.
0:21:09 > 0:21:11I'm just going to wait for that to reduce again,
0:21:11 > 0:21:12and then I'll test again
0:21:12 > 0:21:14and see whether I need to add more balsamic vinegar or not,
0:21:14 > 0:21:16- I'm not sure...- Are you tasting,
0:21:16 > 0:21:18- tasting along the way? - I'm tasting as I go along.
0:21:18 > 0:21:21- All the time.- Good!- All the time. - Brilliant.- Fingers crossed.- OK!
0:21:24 > 0:21:26- Hi, Adam.- Hello.
0:21:26 > 0:21:27- You are OK?- Yeah, good.
0:21:27 > 0:21:28So, just added the stock.
0:21:28 > 0:21:31It reduced down to the syrup, so, not much liquid left in it.
0:21:31 > 0:21:33- It's all going well so far, and just keep an eye on it...- Yeah.
0:21:33 > 0:21:35Are you tasting along the way?
0:21:35 > 0:21:38- I'm tasting along the way, as well, yes.- Good.
0:21:38 > 0:21:40- All going well?- All going well.
0:21:40 > 0:21:41Perfect.
0:21:41 > 0:21:42Hi, Marta.
0:21:42 > 0:21:45I love the way that it's all lined up perfectly!
0:21:45 > 0:21:47Is that so you can measure how much you've put in?
0:21:47 > 0:21:50A bit obsessed, yes.
0:21:50 > 0:21:52You have to be incredibly precise.
0:21:52 > 0:21:53Especially when you don't measure!
0:21:53 > 0:21:55Exactly!
0:21:55 > 0:21:58- Well, good luck.- Thank you. - We'll see you soon.
0:21:58 > 0:22:00Too much or too little of either ingredient
0:22:00 > 0:22:03could make a huge difference to the sauce,
0:22:03 > 0:22:05causing it to reduce unevenly.
0:22:05 > 0:22:07It would have to reduce a bit more, maybe.
0:22:07 > 0:22:09I might still add a touch of port,
0:22:09 > 0:22:13because there is a little bit of a hint of vinegar,
0:22:13 > 0:22:15to make it a bit sweeter.
0:22:15 > 0:22:17They all seem to be getting on OK.
0:22:17 > 0:22:18Yeah. They seem fine.
0:22:18 > 0:22:21You know, even - you know, Adam had a slight mishap
0:22:21 > 0:22:25when he cooked his own dish, but now he seems in control.
0:22:25 > 0:22:28- Cooking well is also about confidence...- Mm-hm.
0:22:28 > 0:22:32..and when you lose that confidence, everything just falls apart.
0:22:32 > 0:22:35Mm. All confidence levels seem to be up,
0:22:35 > 0:22:36they're all raring to go,
0:22:36 > 0:22:38so hopefully their sauces will turn out perfect.
0:22:39 > 0:22:42The three home cooks are now in the waiting game,
0:22:42 > 0:22:45and need time to let the sauce reduce.
0:22:45 > 0:22:48Ten minutes left, cooks.
0:22:48 > 0:22:49Will the cooks have enough time left
0:22:49 > 0:22:52to give their sauce plenty of flavour?
0:22:52 > 0:22:54Reducing nicely.
0:22:54 > 0:22:56- Mm.- Isn't it?- Yeah.
0:22:56 > 0:22:58It's just knowing when to...
0:22:58 > 0:23:01- Take it off.- ..take it off and then reduce it further.
0:23:01 > 0:23:02I'm going with it.
0:23:03 > 0:23:07Elaine's the first one to sieve out all the flavour of her sauce -
0:23:07 > 0:23:09and not far behind is Adam.
0:23:10 > 0:23:11It tastes like it's almost there.
0:23:11 > 0:23:13I think it needs just a little bit more butter,
0:23:13 > 0:23:15but, then, after that, I'm very happy with it.
0:23:17 > 0:23:19So, I'm going to wait for the bubble change...
0:23:19 > 0:23:21and put my butter in.
0:23:21 > 0:23:23It's like a red wine facial.
0:23:23 > 0:23:25Three minutes to go.
0:23:25 > 0:23:27Three minutes left, guys.
0:23:31 > 0:23:33- Happy with that. - Happy with it, yeah.- Good.
0:23:33 > 0:23:36Adam's the first one to complete his red wine sauce -
0:23:36 > 0:23:39but has he let it reduce for long enough?
0:23:41 > 0:23:43I'm going to go with that.
0:23:43 > 0:23:45Second to finish is Elaine...
0:23:45 > 0:23:48and, feeling confident with the taste of her sauce, is Marta.
0:23:51 > 0:23:53Yes. It's there.
0:23:53 > 0:23:57All three cooks completed Jun's challenge -
0:23:57 > 0:23:59but the result will all be in the taste of the sauce.
0:24:02 > 0:24:04That's it. Time's up.
0:24:04 > 0:24:05Time to taste.
0:24:05 > 0:24:08One of the home cooks will be leaving the competition
0:24:08 > 0:24:09at the end of this challenge.
0:24:09 > 0:24:13Taking into consideration their performance in the first round,
0:24:13 > 0:24:17Jun will be judging their red wine sauce to help him make up his mind.
0:24:17 > 0:24:19Well, they all look great.
0:24:19 > 0:24:21But they all look completely different.
0:24:21 > 0:24:22They do! OK.
0:24:22 > 0:24:23Well, let's taste.
0:24:23 > 0:24:25So, we'll start with Adam.
0:24:32 > 0:24:34Consistency, a little bit too thin.
0:24:34 > 0:24:37I think you haven't added enough red wine and port,
0:24:37 > 0:24:40and just reduced it that little bit further
0:24:40 > 0:24:42to get the intensity of flavour.
0:24:42 > 0:24:43Now Elaine.
0:24:52 > 0:24:54The sauce is a good consistency.
0:24:54 > 0:24:58- You did reduce it down to the right amount.- Mm-hm.
0:24:58 > 0:25:01- It's slightly too sweet...- Mm.
0:25:01 > 0:25:03..but the flavour is good.
0:25:03 > 0:25:04And Marta.
0:25:10 > 0:25:11Great consistency.
0:25:11 > 0:25:13You've got a lovely, deep colour,
0:25:13 > 0:25:17and, actually, the balance between the sweet and the acid
0:25:17 > 0:25:19is very good.
0:25:19 > 0:25:22Well done all of you. If you'd like to go back to the waiting room,
0:25:22 > 0:25:25- we'll see you shortly. You can take these with you.- Thank you.
0:25:26 > 0:25:29Only two of the cooks will be going through to the next challenge
0:25:29 > 0:25:31and go head to head to become Jun's partner for the Friday final.
0:25:33 > 0:25:35Same recipe, but all very different.
0:25:35 > 0:25:40Yeah - and it was interesting to see the end result.
0:25:40 > 0:25:42Hopefully I'll go through,
0:25:42 > 0:25:46but I'd be happy to go out to two great home cooks.
0:25:46 > 0:25:48You know, to be praised by a Michelin-starred chef,
0:25:48 > 0:25:50it's no mean feat.
0:25:50 > 0:25:53I think my palate is obviously just a little bit too sweet,
0:25:53 > 0:25:55so I need to be aware of that.
0:25:55 > 0:25:59After tasting all three I know exactly who's going to be leaving.
0:25:59 > 0:26:02OK. Well, let's go break the news.
0:26:02 > 0:26:04That was quick! OK.
0:26:04 > 0:26:05Come on.
0:26:07 > 0:26:10Unfortunately one of you does have to leave the competition now,
0:26:10 > 0:26:11and Jun has made his mind up.
0:26:11 > 0:26:13So, it's over to you.
0:26:13 > 0:26:16So, Friday's challenge is going to be really tough,
0:26:16 > 0:26:20and the partner I'm looking for not only has to be able to cook
0:26:20 > 0:26:24delicious food, but has to be organised, has to keep to time,
0:26:24 > 0:26:27has to work in a tidy, methodical fashion,
0:26:27 > 0:26:32and I felt that one person didn't quite reach my expectations.
0:26:32 > 0:26:34So, unfortunately, the person leaving...
0:26:37 > 0:26:38- ..is Adam.- Aw.
0:26:38 > 0:26:39- Adam.- Completely fine.
0:26:39 > 0:26:41It's been really nice.
0:26:43 > 0:26:46I'm just a bit disappointed with my own performance,
0:26:46 > 0:26:48but I couldn't have gone out to two better people,
0:26:48 > 0:26:50so I'm happy - but I know I could have done a lot better.
0:26:52 > 0:26:55That just leaves charity project manager Marta...
0:26:55 > 0:27:00I came to validate my style of cooking and, so far, so good.
0:27:00 > 0:27:02..and primary school teacher Elaine.
0:27:02 > 0:27:04I just hope that I can recognise the ingredients
0:27:04 > 0:27:07that we are presented with, and do the best I can.
0:27:09 > 0:27:12It's now time for our third and final round.
0:27:12 > 0:27:14Our home cooks have been given all the ingredients
0:27:14 > 0:27:16to one of Jun's signature dishes.
0:27:16 > 0:27:18They'll have an hour to identify all the ingredients,
0:27:18 > 0:27:20and to create a dish of their own.
0:27:20 > 0:27:22So, for you at home, here's what Jun's chosen.
0:27:23 > 0:27:26Sea bream fillets, mussels, celeriac,
0:27:26 > 0:27:29a leek, shallots and carrot,
0:27:29 > 0:27:31creme fraiche and white wine,
0:27:31 > 0:27:33fish stock, lemon and basil,
0:27:33 > 0:27:36thyme, garlic and chives.
0:27:36 > 0:27:38Easy enough for a Michelin-starred chef -
0:27:38 > 0:27:40but how will our home cooks do?
0:27:41 > 0:27:43Any advice you'd give our home cooks?
0:27:43 > 0:27:46Yeah, think about what you're going to do before you start.
0:27:46 > 0:27:48Try to use all the ingredients,
0:27:48 > 0:27:52and, most importantly, think about the flavour combinations.
0:27:52 > 0:27:56Right. Reveal your ingredients, because your time starts now.
0:28:00 > 0:28:03This challenge is Marta and Elaine's last chance to impress Jun
0:28:03 > 0:28:05with their culinary skills and imagination.
0:28:07 > 0:28:11Elaine seems a little confused with the ingredients...
0:28:11 > 0:28:14However, pretty quickly, both cooks make a start on prepping their veg.
0:28:19 > 0:28:21- Hi, Elaine.- Hi.- Hiya.
0:28:21 > 0:28:23- Hi.- Have you got a plan?
0:28:23 > 0:28:25Er, it's starting to come together.
0:28:25 > 0:28:29Yes. I think I'm going to do a celeriac mash.
0:28:29 > 0:28:32I'm going to try to do some celeriac...
0:28:32 > 0:28:36- little mini julienne strips, deep-fried.- Mm-hm.
0:28:36 > 0:28:39I'm going to roast my fennel,
0:28:39 > 0:28:41cook my mussels,
0:28:41 > 0:28:47then I'm going to pan-fry the...sea bass, sea bream, whatever.
0:28:47 > 0:28:51- OK. Yes, good plan.- You've got a good plan!- Yeah, I think so.
0:28:51 > 0:28:55- That's the plan.- Is there any part of this that worries you?
0:28:55 > 0:28:56Yes. The mussels.
0:28:56 > 0:28:58I've never cooked mussels before.
0:28:58 > 0:28:59- Oh, really?- No.- OK.
0:28:59 > 0:29:02- OK. Good luck.- Thank you very much. - Good luck.- Thank you.
0:29:02 > 0:29:04- Hi, Marta.- Hi.- Hi.
0:29:05 > 0:29:09So, what's your plan with the ingredients?
0:29:09 > 0:29:12- It's sort of starting to come together.- Yeah.
0:29:12 > 0:29:14I'm planning to do a celeriac mash.
0:29:14 > 0:29:17- Yes.- Serve with fried fish...
0:29:17 > 0:29:19and I think...I think it's either bream...
0:29:19 > 0:29:23Then there is the mussels that I think I'll steam with wine
0:29:23 > 0:29:25and some fish sauce and the fennel.
0:29:25 > 0:29:28OK, how are you feeling? Are you feeling confident?
0:29:28 > 0:29:29Not yet, no.
0:29:29 > 0:29:32It's coming together, though. You've got a plan. So, that's great.
0:29:32 > 0:29:36There is something brewing in my head, but, yes, let's wait and see.
0:29:36 > 0:29:38- OK. Well, good luck.- Thank you. - Good luck.
0:29:40 > 0:29:44It seems both cooks have got some kind of plan in mind.
0:29:44 > 0:29:46Elaine's biggest challenge is how to cook the mussels,
0:29:46 > 0:29:49and Marta's confidence isn't quite at its best.
0:29:51 > 0:29:52What do you think of the menu so far?
0:29:52 > 0:29:55- Let's start with Elaine. - She's started with the celeriac -
0:29:55 > 0:29:57actually, they have both started with the celeriac,
0:29:57 > 0:29:59which is quite interesting.
0:29:59 > 0:30:01Elaine is deep-frying some of it,
0:30:01 > 0:30:03like her signature dish right at the beginning.
0:30:03 > 0:30:06- Yep.- Although she hasn't cooked mussels before,
0:30:06 > 0:30:07- she knows how to cook them.- Mm.
0:30:07 > 0:30:10It's the sort of thing I would choose in a restaurant,
0:30:10 > 0:30:12if I knew the dish would contain these ingredients.
0:30:12 > 0:30:16I'll have a go at the mussels and just see what I can do.
0:30:16 > 0:30:18- Marta.- It's quite similar -
0:30:18 > 0:30:22she's cooking the mussels, but she did mussels for her signature dish.
0:30:22 > 0:30:24- Yes.- So, she has an advantage. - So she's comfortable. Yeah.
0:30:24 > 0:30:28You know, the most important thing is how the fish is cooked,
0:30:28 > 0:30:30how the mussels are cooked, and how all the flavours come together.
0:30:30 > 0:30:32It's not quite there yet, my plan,
0:30:32 > 0:30:34but it will come together.
0:30:36 > 0:30:38- I think it's 45 minutes, plenty of time.- Plenty of time.
0:30:38 > 0:30:39Yeah!
0:30:39 > 0:30:41Plenty.
0:30:41 > 0:30:43The cooks get stuck in.
0:30:43 > 0:30:46Marta is focusing on her roasted celeriac and vegetables...
0:30:46 > 0:30:49Elaine is making her celeriac mash,
0:30:49 > 0:30:52and it's started to dawn on her how important this challenge is
0:30:52 > 0:30:54if she wants to get through to Friday's final.
0:30:54 > 0:30:56It's a massive pressure,
0:30:56 > 0:30:58because you want to do it right and you want to move forward
0:30:58 > 0:31:00and continue the experience
0:31:00 > 0:31:03of working with a Michelin-starred chef.
0:31:05 > 0:31:07I think it's a little bit more difficult than I thought.
0:31:07 > 0:31:11I think I'm not going to stress just yet.
0:31:12 > 0:31:15Jun watches on to see who has the skills he's looking for.
0:31:17 > 0:31:19Cooks, you've got 20 minutes left.
0:31:19 > 0:31:2120 minutes to go. How are you getting on?
0:31:21 > 0:31:23OK. OK, I think.
0:31:23 > 0:31:24Yes, there seems to be...
0:31:24 > 0:31:27I'm still very nervous about cooking the mussels,
0:31:27 > 0:31:29and I don't want to cook them too soon.
0:31:29 > 0:31:32Have you thought about how you're going to plate up?
0:31:32 > 0:31:33No.
0:31:33 > 0:31:34But I'm thinking of it now.
0:31:34 > 0:31:37- Good.- Right now, I'm going to think of it.- OK, good.
0:31:37 > 0:31:39- Hi Marta.- Hi.- How are you doing?
0:31:39 > 0:31:41I think, all right.
0:31:41 > 0:31:43Is that your mash that you're making, there?
0:31:43 > 0:31:45I'm making a celeriac mash, yes.
0:31:45 > 0:31:47Have you got anything in the oven?
0:31:47 > 0:31:51I've got a little bit of celeriac and fennel,
0:31:51 > 0:31:53that's probably had its time.
0:31:53 > 0:31:55Oh, you had it timed? I'll take it out for you.
0:31:58 > 0:31:59So what have you got left to do?
0:31:59 > 0:32:02- I need to reduce this by quite a bit...- Yeah.
0:32:02 > 0:32:05..then quickly warm up the mussels and fry...
0:32:05 > 0:32:07- The fish, at the last minute? - ..fry the fish at the last minute.
0:32:07 > 0:32:10You've still got 20 minutes, so...
0:32:10 > 0:32:12With only 20 minutes left,
0:32:12 > 0:32:14the cooks still have to cook their fish -
0:32:14 > 0:32:16and Elaine is starting to panic.
0:32:16 > 0:32:19I'm wondering how I'm going to make a sauce out of that
0:32:19 > 0:32:20and cook the mussels.
0:32:20 > 0:32:22I don't want to cook the mussels too soon,
0:32:22 > 0:32:24and I don't want to cook the fish too soon.
0:32:24 > 0:32:26It's too late, now.
0:32:26 > 0:32:28I'm going with this.
0:32:28 > 0:32:31OK, I'm going to put those...
0:32:31 > 0:32:33Having never cooked mussels before,
0:32:33 > 0:32:37worried Elaine has made her decision to cook them in the sauce.
0:32:37 > 0:32:39There's no going back now.
0:32:39 > 0:32:40Those are opening up.
0:32:42 > 0:32:43At the other station,
0:32:43 > 0:32:45Marta is taking everything in her stride
0:32:45 > 0:32:48and isn't letting the challenge take over her nerves.
0:32:48 > 0:32:49So, I've made the celeriac before.
0:32:49 > 0:32:52I haven't made the celeriac mash...
0:32:52 > 0:32:55but it's coming together nicely.
0:32:55 > 0:32:59I'm just hoping this sauce is going to be OK to serve.
0:33:04 > 0:33:07Both cooks are at the crucial stage of the competition.
0:33:07 > 0:33:09If the fish isn't cooked to perfection,
0:33:09 > 0:33:11then it could be the end for either Marta or Elaine.
0:33:13 > 0:33:15Just three minutes to go, guys.
0:33:15 > 0:33:16Three minutes left.
0:33:16 > 0:33:18For the second time today,
0:33:18 > 0:33:20Elaine is the first to plate up.
0:33:20 > 0:33:24At the other station, Marta still has her fish cooking in the pan.
0:33:28 > 0:33:29Done! Done.
0:33:29 > 0:33:32- Happy?- Bit disappointed with my fish, normally when I do it at home,
0:33:32 > 0:33:35the skin's really crispy, and it's not as crispy as I would like.
0:33:35 > 0:33:37The pressure is off for Elaine -
0:33:37 > 0:33:39but with only a few seconds left,
0:33:39 > 0:33:42Marta is desperately trying to plate up her dish.
0:33:50 > 0:33:53That is it! Time is up.
0:33:53 > 0:33:56APPLAUSE Well done. Glad that's over?
0:33:56 > 0:34:01First into the tasting room is Elaine with her pan-fried sea bream,
0:34:01 > 0:34:02topped with steamed mussels,
0:34:02 > 0:34:06celeriac puree and oven-roasted carrots and leeks.
0:34:07 > 0:34:09- Fabulous.- Thank you. - Did you enjoy that?
0:34:09 > 0:34:12I did, yeah. I mean, it was obviously very stressful
0:34:12 > 0:34:15and you're thinking on your feet, but it was ingredients that I like,
0:34:15 > 0:34:17so I think that really helps.
0:34:17 > 0:34:18OK, well, let's taste.
0:34:20 > 0:34:23First thing is the fish.
0:34:36 > 0:34:38So, with the fish, I think you know this,
0:34:38 > 0:34:41the skin should be a lot crisper -
0:34:41 > 0:34:45but the actual flesh is cooked really well.
0:34:45 > 0:34:49I think the celeriac mash with the chives needs a touch more seasoning.
0:34:49 > 0:34:53- OK.- If I was going to make a mash or a puree of some kind...- Mm-hm.
0:34:53 > 0:34:55..I would want it a bit smoother.
0:34:55 > 0:34:57The mussels are cooked nicely.
0:34:57 > 0:35:00Yes, it's definitely a good attempt.
0:35:00 > 0:35:02- Thank you very much.- Well done.
0:35:02 > 0:35:04I'm really kicking myself that I didn't crisp up the skin,
0:35:04 > 0:35:06because I can do that.
0:35:06 > 0:35:08I think nerves just got the better of me.
0:35:08 > 0:35:10Pleasant dish, lots of elements to it.
0:35:10 > 0:35:15Definitely. You know, the fish was cooked perfectly.
0:35:15 > 0:35:17The skin has to be crisper.
0:35:17 > 0:35:19I'm not so sure that I've done enough
0:35:19 > 0:35:21to be picked for the competition.
0:35:21 > 0:35:23I think it will be a very close one.
0:35:23 > 0:35:24- I like it.- Thank you.
0:35:24 > 0:35:25I like the celeriac.
0:35:25 > 0:35:27- Thank you.- Mm!
0:35:27 > 0:35:29Finally, it's Marta.
0:35:29 > 0:35:31She has also pan-fried her sea bream,
0:35:31 > 0:35:33served on a bed of celeriac puree,
0:35:33 > 0:35:35a side of steamed mussels, a leek salad,
0:35:35 > 0:35:38finished off with a reduced wine and fish stock sauce.
0:35:38 > 0:35:40Hi.
0:35:40 > 0:35:42- Hi.- How did you find that?
0:35:42 > 0:35:45- Quite challenging....- Did you?! - ..in the space of time.
0:35:45 > 0:35:48- Yeah.- Panicked a bit. - Did you?- I did.
0:35:48 > 0:35:50- Well, you didn't show it. - That's good.
0:35:50 > 0:35:52I was just panicking on the inside.
0:35:52 > 0:35:54I think you've done really well.
0:35:54 > 0:35:55- Shall we?- Thank you.
0:36:12 > 0:36:16The skin of the fish is nice and golden brown.
0:36:16 > 0:36:18The fish itself is slightly overcooked,
0:36:18 > 0:36:21I think you could have cooked it about two, three minutes less.
0:36:21 > 0:36:24- Mm-hm.- Celeriac puree has got a nice flavour.
0:36:24 > 0:36:27The leek salad actually works really well.
0:36:27 > 0:36:29It lightens the dish, it's quite fresh,
0:36:29 > 0:36:31maybe you could have added a touch more creme fraiche
0:36:31 > 0:36:33- to give it more body...- Mm. - ..but it's good.
0:36:33 > 0:36:36I felt it looked a bit like a disaster on the plate...
0:36:36 > 0:36:39but, actually, having some quite good comments,
0:36:39 > 0:36:42I'm feeling a bit better now.
0:36:42 > 0:36:46I think the skin on Marta's fish was cooked better than Elaine's,
0:36:46 > 0:36:50but she overcooked the fish, which is not a good thing.
0:36:50 > 0:36:54The leek salad was a nice surprise.
0:36:54 > 0:36:57So overall, I was impressed with what she turned out.
0:36:59 > 0:37:01It's really lovely, well done.
0:37:01 > 0:37:03- Thank you.- Strong competition!
0:37:04 > 0:37:05Looking forward to Friday,
0:37:05 > 0:37:09do you have an idea of who you might pick to be your partner?
0:37:09 > 0:37:13- I do.- You are good with these decisions today!
0:37:13 > 0:37:15- You have to be.- OK, well don't tell us just yet,
0:37:15 > 0:37:17because we're going to see what you make with those ingredients.
0:37:17 > 0:37:19So, let's go.
0:37:19 > 0:37:23So, ladies, you get to relax now and watch Jun at work.
0:37:23 > 0:37:26So, show us what you make with these ingredients.
0:37:26 > 0:37:29So, the first thing we need to do is cook these mussel.
0:37:29 > 0:37:31What's the name of this dish?
0:37:31 > 0:37:35Pan-fried sea bream with mussels and a fennel salad.
0:37:35 > 0:37:37Simple as that.
0:37:38 > 0:37:41So, the shallots. Nice and fine...
0:37:41 > 0:37:45and we're just going to use this to cook the mussels.
0:37:45 > 0:37:46A clove of garlic.
0:37:46 > 0:37:48Add the shallots, the garlic.
0:37:50 > 0:37:51Going to sweat those off.
0:37:52 > 0:37:54Mussels go in.
0:37:54 > 0:37:56Touch of white wine.
0:37:57 > 0:37:59A little bit of fish stock.
0:37:59 > 0:38:00Lid goes on top...
0:38:03 > 0:38:07..and then we're going to dice the carrots, celeriac and the leek.
0:38:07 > 0:38:10You were born in New York, weren't you?
0:38:10 > 0:38:14I was - born in New York, both my parents are Japanese -
0:38:14 > 0:38:17but I grew up in England.
0:38:17 > 0:38:20Always, you know, food, growing up, was a big part of my life,
0:38:20 > 0:38:22and so, I decided I wanted to be a chef.
0:38:22 > 0:38:25And this year you were awarded your first Michelin star.
0:38:25 > 0:38:28Yeah, which was an amazing...
0:38:28 > 0:38:30To be honest with you, it was a complete surprise.
0:38:30 > 0:38:32- Was it?- Yeah. - You weren't expecting it at all?
0:38:32 > 0:38:33No, not even remotely.
0:38:33 > 0:38:36Because, when I opened the restaurant,
0:38:36 > 0:38:38that was the last thing I was thinking about.
0:38:38 > 0:38:39OK, so, what are we doing now?
0:38:39 > 0:38:41Let's go back to the food! Sorry.
0:38:41 > 0:38:44So, the mussels, I have just quickly cooked them,
0:38:44 > 0:38:46going to take them out the shell.
0:38:46 > 0:38:51Now, with the vegetables, I'm just gently sweating it off...
0:38:52 > 0:38:56..and then, once they're cooked - I don't want them too soft...
0:38:58 > 0:39:00..I'm going to add the juice from the mussels,
0:39:00 > 0:39:03which has the white wine, the fish stock, onto the vegetables.
0:39:03 > 0:39:05Thank you.
0:39:06 > 0:39:09Added the juice from the mussels to the vegetables
0:39:09 > 0:39:12that we're going to do, we'll just do a light salad.
0:39:12 > 0:39:16Cut it into quarters, and then, nice and fine,
0:39:16 > 0:39:19and that's just going to be a nice fresh salad
0:39:19 > 0:39:21to go on top of the sea bream.
0:39:21 > 0:39:23Olive oil, lemon juice,
0:39:23 > 0:39:26and then we're going to add a touch of seasoning.
0:39:26 > 0:39:27So, with the fish...
0:39:30 > 0:39:35..so, you want to score the fish, just pinch on either side
0:39:35 > 0:39:40and run your knife down the length of the fish.
0:39:40 > 0:39:43It prevents it from curling too much.
0:39:43 > 0:39:45The seasoning goes on.
0:39:45 > 0:39:47It can go straight on like that.
0:39:48 > 0:39:53OK, so if you take a cocktail stick, you inserted into this...
0:39:53 > 0:39:57- Raw fish puts up a resistance to the cocktail stick.- Yeah.
0:39:57 > 0:39:59As soon as it passes through easily,
0:39:59 > 0:40:01that is the point that it's cooked perfectly.
0:40:01 > 0:40:02Creme fraiche goes in here...
0:40:05 > 0:40:08..and then, underneath, it should start to be super crispy.
0:40:08 > 0:40:10Lovely, wow.
0:40:12 > 0:40:15It's also quite a generous amount of oil in there.
0:40:15 > 0:40:18- Yeah.- Makes sure that it cooks it nicely, doesn't it?
0:40:20 > 0:40:21Looks delicious.
0:40:23 > 0:40:25- It's ready.- Mm!
0:40:25 > 0:40:27Gorgeous.
0:40:27 > 0:40:31And then, just finish that with a little bit of fennel salad...
0:40:33 > 0:40:35..and that is it. Wow.
0:40:36 > 0:40:37That annoying piece of carrot.
0:40:39 > 0:40:40That looks amazing.
0:40:42 > 0:40:43Thank you so much.
0:40:44 > 0:40:46Time for you, now, to taste.
0:40:46 > 0:40:47- Very lucky.- There you go.
0:40:47 > 0:40:49Mm, lovely.
0:40:49 > 0:40:50It looks delicious.
0:40:50 > 0:40:52- Beautiful. - I was full, but I'm not now.
0:40:54 > 0:40:55What do you think?
0:40:55 > 0:40:57- Mm!- Gorgeous.- Absolutely delicious.
0:40:57 > 0:40:59Fantastic.
0:40:59 > 0:41:01Well, it's time now to declare your winner -
0:41:01 > 0:41:03but before we do, let's have a quick recap
0:41:03 > 0:41:05of what our cooks made earlier.
0:41:05 > 0:41:07In round one, Elaine impressed Jun
0:41:07 > 0:41:09with her perfectly cooked duck breast.
0:41:09 > 0:41:11In the second round, the flavours of her red wine sauce were good,
0:41:11 > 0:41:13but it was slightly too sweet,
0:41:13 > 0:41:17and in the final challenge, the skin on her sea bream was too soggy.
0:41:17 > 0:41:21To have food judged by Pierre would just be the icing on the cake.
0:41:21 > 0:41:25Marta's seafood linguini was cooked to perfection in the first round.
0:41:25 > 0:41:28She impressed Jun with her flavoursome red wine sauce...
0:41:28 > 0:41:32and in the final round, her sea bream was a little overcooked.
0:41:32 > 0:41:34If Jun picked me, it would be amazing -
0:41:34 > 0:41:38but I'd say the competition is quite tight, I think.
0:41:38 > 0:41:40Firstly, I'd like to say congratulations to you both.
0:41:40 > 0:41:43It's been a brilliant day, and I hope you've had a good time...
0:41:43 > 0:41:45- Thank you.- ..but, sadly, only one of you can make it through
0:41:45 > 0:41:47to this week's Friday final,
0:41:47 > 0:41:50and Jun has made his mind up - so, it's over to you.
0:41:50 > 0:41:53Congratulations, you both did incredibly well.
0:41:53 > 0:41:58For Friday's final, I'm looking for someone who is organised,
0:41:58 > 0:42:02who has a good knowledge of ingredients, and cooking.
0:42:02 > 0:42:04So that person is...
0:42:05 > 0:42:07- ..Elaine.- Oh, congratulations!
0:42:07 > 0:42:09Thanks a lot.
0:42:09 > 0:42:13I am absolutely over the moon, I'm so delighted.
0:42:13 > 0:42:14I'm really pleased for Elaine,
0:42:14 > 0:42:16because I loved her food, as well, so...
0:42:16 > 0:42:18but, for me, it was a great experience.
0:42:18 > 0:42:20- Team Jun!- Yay!
0:42:21 > 0:42:22Any last tips for Elaine?
0:42:22 > 0:42:25No, I mean, she's done brilliantly today.
0:42:25 > 0:42:29I definitely think we've got a good chance on Friday.
0:42:29 > 0:42:30Game plan for Friday -
0:42:30 > 0:42:34all I know is that we're going to produce some really delicious food.
0:42:34 > 0:42:37I'm determined to do my absolute best.
0:42:37 > 0:42:39You know, what an honour to be cooking for Pierre, as well.
0:42:39 > 0:42:41Fingers crossed, hope I win!
0:42:41 > 0:42:44Tomorrow on Yes Chef, it's the Friday final.
0:42:44 > 0:42:47The teams go head-to-head to cook for culinary world royalty,
0:42:47 > 0:42:48Pierre Koffmann.
0:42:48 > 0:42:51His veal's raw, he's got to put it in the oven.
0:42:51 > 0:42:52Four chefs,
0:42:52 > 0:42:54four home cooks...
0:42:54 > 0:42:55No more shouting.
0:42:55 > 0:42:57These two are very well-behaved!
0:42:57 > 0:43:00..but only one team will be crowned Yes Chef champions.