0:00:02 > 0:00:04This week, four top chefs selected their perfect partners
0:00:04 > 0:00:06from some exceptional home cooks.
0:00:06 > 0:00:10Today, those four teams compete, but only one team can win.
0:00:10 > 0:00:12We are under way.
0:00:12 > 0:00:14For the home cooks, it's a chance to prove themselves
0:00:14 > 0:00:15to their mentors.
0:00:15 > 0:00:17The pudding is not set.
0:00:17 > 0:00:19For the professionals, their reputations are on the line.
0:00:19 > 0:00:22His veal's raw. He's got to put it in the oven.
0:00:22 > 0:00:24As they will ultimately be judged
0:00:24 > 0:00:28by triple-Michelin-starred chef Pierre Koffmann.
0:00:28 > 0:00:30I know all the chefs are top chefs
0:00:30 > 0:00:33and they want to impress me with their protege.
0:00:33 > 0:00:37Four chefs, four home cooks, but only one team can win.
0:00:37 > 0:00:39No more shouting.
0:00:39 > 0:00:41These two are very well-behaved.
0:00:41 > 0:00:43This is Yes Chef!
0:00:44 > 0:00:46Hello and welcome to Yes Chef.
0:00:46 > 0:00:50It's the Friday final, and we've got four fantastic teams
0:00:50 > 0:00:53ready to do battle, so let's meet them.
0:00:53 > 0:00:56On Monday, Nigel Howarth chose sales manager Matt Asbury
0:00:56 > 0:00:58as his team-mate.
0:00:58 > 0:01:01So we're here to win it, he's a very talented lad.
0:01:01 > 0:01:02You know, if I let him down,
0:01:02 > 0:01:04then I might not get a free meal in his restaurant, so...
0:01:04 > 0:01:07- LAUGHING:- You might not get one anyway!
0:01:07 > 0:01:10Amandine Chaignot teamed up with managing director Peter Miles
0:01:10 > 0:01:12on Tuesday.
0:01:12 > 0:01:14Really exciting to cook for Pierre.
0:01:14 > 0:01:16He's a legend, so I don't know what to expect,
0:01:16 > 0:01:17but I am super excited as well.
0:01:20 > 0:01:23On Wednesday, Paul Ainsworth chose finance director Paul Ohman
0:01:23 > 0:01:25as his team-mate.
0:01:25 > 0:01:26I've got tonnes of confidence in Paul.
0:01:26 > 0:01:29I was really impressed with the dishes he cooked for me.
0:01:29 > 0:01:31- We'll smash it, big man.- We will. - We'll smash it.
0:01:33 > 0:01:36And yesterday, Jun Tanaka chose primary school teacher Elaine Yates
0:01:36 > 0:01:38to be his partner for today's final.
0:01:40 > 0:01:44The most important thing is that we produce delicious food.
0:01:44 > 0:01:46- Are we here to win? - Of course we are!
0:01:46 > 0:01:47There's your answer.
0:01:48 > 0:01:52Our teams are ready to go, so all we need now is our Yes Chef judge.
0:01:52 > 0:01:54It's the magnificent Pierre Koffmann.
0:01:55 > 0:01:58Pierre Koffmann has been at the heart of high-end cuisine
0:01:58 > 0:02:00for an incredible 50 years.
0:02:02 > 0:02:05His proteges, who include Gordon Ramsay,
0:02:05 > 0:02:07Marco Pierre White and Tom Kitchin
0:02:07 > 0:02:10have amassed more than 20 Michelin stars between them.
0:02:10 > 0:02:14To be a top chef, first you've to be passionate.
0:02:14 > 0:02:16You've got to be prepared to work very hard,
0:02:16 > 0:02:19and you've got to cook what you enjoy to eat.
0:02:20 > 0:02:23He's one of only a handful of chefs in the UK
0:02:23 > 0:02:25to have been awarded three Michelin stars,
0:02:25 > 0:02:29an accolade he upheld for over a ground-breaking 15 years.
0:02:29 > 0:02:31HE SPEAKS FRENCH
0:02:31 > 0:02:33He's going faster than you.
0:02:33 > 0:02:36With such a wealth of respect and experience,
0:02:36 > 0:02:38Pierre's expertise is second to none.
0:02:38 > 0:02:40One turbot, one cod, one steak.
0:02:41 > 0:02:44Welcome, Pierre. Now, what will you be looking for today?
0:02:44 > 0:02:47Today I'm looking for a bit of imagination,
0:02:47 > 0:02:50a bit of presentation, but above all I want a lot of a lot of taste,
0:02:50 > 0:02:53- you know? And I love sauces. - LAUGHTER
0:02:53 > 0:02:55Remember that - he loves sauce.
0:02:55 > 0:02:58Right, let's get on with it. So this is Round One.
0:02:58 > 0:02:59Now, our home cooks will recreate
0:02:59 > 0:03:02one of their professional chef's signature dishes.
0:03:02 > 0:03:05Earlier on they had a masterclass in how to cook it to perfection,
0:03:05 > 0:03:07so here's how they got on.
0:03:07 > 0:03:10The home cooks have one hour to complete their masterclass
0:03:10 > 0:03:14and learn how to recreate the exact same dish.
0:03:14 > 0:03:15- Let's do it.- OK.
0:03:15 > 0:03:18Each chef has chosen a recipe for their home cooks
0:03:18 > 0:03:22in an attempt to showcase their skills and win the round.
0:03:22 > 0:03:25I'm not nervous. That's probably not a good thing, but...
0:03:25 > 0:03:28On the red team, home cook Matt will attempt to make
0:03:28 > 0:03:31Nigel Howarth's pork cheeks with a liquorice sauce
0:03:31 > 0:03:34served with an oatmeal, smoked bacon and kale cake.
0:03:34 > 0:03:39So you just twist it and roll it. Right? Until you're about that fat.
0:03:39 > 0:03:41The most crucial part of this dish
0:03:41 > 0:03:44is to make sure that everything gets cooking as soon as possible.
0:03:44 > 0:03:49Get that pork in quick in your oven. OK? That's absolutely paramount.
0:03:49 > 0:03:51On the yellow team,
0:03:51 > 0:03:54Peter is making Amandine's dish of
0:03:54 > 0:03:56a filleted Dover sole with a Parmesan crust,
0:03:56 > 0:03:59served with a razor clam and butter sauce
0:03:59 > 0:04:01and a side of spring vegetables.
0:04:02 > 0:04:06- You just follow...- Close to the bone.- Yeah. Just follow the bones.
0:04:06 > 0:04:08- You've ever done this?- No.
0:04:08 > 0:04:10On the green team, home cook Paul will be recreating
0:04:10 > 0:04:14Paul Ainsworth's dish of smoked haddock soup
0:04:14 > 0:04:17with caviar Chantilly garnished with croutons.
0:04:17 > 0:04:19Really simple, full of flavour.
0:04:19 > 0:04:22I think, if we get this right, Pierre will love it. All right?
0:04:22 > 0:04:24With the dish being simple,
0:04:24 > 0:04:27cook Paul will need to focus on taste and flavour.
0:04:28 > 0:04:29I can't stress enough -
0:04:29 > 0:04:32keep the side of your pan nice and clean like that,
0:04:32 > 0:04:34because what happens is, they'll dry on, they'll burn,
0:04:34 > 0:04:37and they'll fall back into your soup base, OK?
0:04:37 > 0:04:40Finally, on the blue team, Jun's partner, Elaine,
0:04:40 > 0:04:44will be attempting venison cooked in a spiced-infused salt crust,
0:04:44 > 0:04:49served with venison jus, cavolo nero with a hazelnut pesto.
0:04:50 > 0:04:53- Insert it into the meat.- OK.
0:04:53 > 0:04:56What you're looking for is pink, which is around 55 degrees.
0:04:56 > 0:04:58I'm looking forward to having a go of it.
0:04:58 > 0:05:01- Nail it, big man.- It's a lovely dish.- I know you can do that.
0:05:01 > 0:05:04- Good luck.- Thank you. - Not that you need it!- Thank you.
0:05:05 > 0:05:08- Really good.- Yeah? - I'm glad I had no breakfast now!
0:05:10 > 0:05:13Ooh, it looks like it's going to be competitive.
0:05:13 > 0:05:15Home cooks, you have one hour to recreate
0:05:15 > 0:05:18your professional chef's signature dish.
0:05:18 > 0:05:21Chefs, you will be watching their every move from our green room.
0:05:21 > 0:05:23And remember, you each have a lifeline.
0:05:23 > 0:05:25If you see your partner struggling,
0:05:25 > 0:05:28you can run in and save the day, but for two minutes only.
0:05:28 > 0:05:30Other than that, cooks, you're on your own.
0:05:30 > 0:05:32Are we ready to go? Yes? Well, let's get started.
0:05:32 > 0:05:35Chefs, if you'd like to leave the kitchen, please.
0:05:35 > 0:05:36Out you go.
0:05:36 > 0:05:38CHEFS GIVE WORDS OF ENCOURAGEMENT
0:05:39 > 0:05:43Come on! Jun, out you get!
0:05:45 > 0:05:48Here we go! Here we go!
0:05:48 > 0:05:51Good luck, because your time starts now.
0:05:52 > 0:05:54Our cooks are off.
0:05:54 > 0:05:57This is their chance to impress their top chefs.
0:05:58 > 0:06:00- I want to zoom in, like...- Yeah.
0:06:02 > 0:06:05The chefs will be keeping a close eye backstage on their every move,
0:06:05 > 0:06:08checking they are following their instructions correctly.
0:06:08 > 0:06:10A little bit nervous, but...
0:06:10 > 0:06:12yeah, just doing Nigel's pork cheeks dish,
0:06:12 > 0:06:15so I'm just trying to get these caramelised off,
0:06:15 > 0:06:18and hopefully it'll all cook down nicely.
0:06:18 > 0:06:20Nigel, did you want those pigs' cheeks black, did you?
0:06:21 > 0:06:25Getting everything on quickly was Nigel's main concern.
0:06:25 > 0:06:28No, they're all right - I just need him to cut his veg!
0:06:28 > 0:06:29- THEY LAUGH - Get on with it!
0:06:29 > 0:06:31Over at the green station,
0:06:31 > 0:06:33Paul is chopping his leeks and feeling confident
0:06:33 > 0:06:35with the challenge ahead.
0:06:36 > 0:06:37Come on, Paul.
0:06:37 > 0:06:39I'm on Team Paul,
0:06:39 > 0:06:42which is probably the most competitive team in the room, so...
0:06:42 > 0:06:45Yes, we're in it to win it.
0:06:45 > 0:06:46Elaine has already made a good start
0:06:46 > 0:06:49on frying off the diced venison for the sauce.
0:06:49 > 0:06:51Quietly confident, I think.
0:06:51 > 0:06:54Jun's been a fantastic teacher - I just don't want to let him down.
0:06:55 > 0:06:57Peter's doing a lot of moving about.
0:06:57 > 0:06:59There's not much action happening, is there?
0:06:59 > 0:07:01No, no, he's just taking his marks.
0:07:01 > 0:07:04Bit nervous about running out of time, as always.
0:07:04 > 0:07:08But I'm feeling in control at the moment, which is great.
0:07:08 > 0:07:10In the early stages of the challenge,
0:07:10 > 0:07:13Peter is struggling to fillet his fish,
0:07:13 > 0:07:14whilst Matt needs to get a move on
0:07:14 > 0:07:16so the pig's cheeks are cooked in time.
0:07:16 > 0:07:19If you don't get them in, they're not going to be cooked, mate.
0:07:19 > 0:07:22Nigel, do you think you should use your lifeline?
0:07:22 > 0:07:25Well...not yet, but...
0:07:25 > 0:07:27Cos I hate my pig's cheeks salty, I don't like them salty.
0:07:29 > 0:07:33Backstage, Amandine and Nigel are worried their partners
0:07:33 > 0:07:36haven't had the best start and could potentially ruin their dishes.
0:07:36 > 0:07:38Maybe I should jump in.
0:07:39 > 0:07:42- I'm going to have to go. - Are you going as well?!
0:07:42 > 0:07:43I'm going to have to go.
0:07:44 > 0:07:48Before anything goes majorly wrong, Nigel and Amandine decide to use
0:07:48 > 0:07:51their two-minute lifeline only five minutes in.
0:07:51 > 0:07:54- You have two minutes.- OK? - Yes, I'm good, thank you.- I'm good.
0:07:54 > 0:07:58- You just need to get that frying and then pop these in there.- Yeah.
0:07:59 > 0:08:01Peter's sole fillets aren't up to Amandine's standards.
0:08:01 > 0:08:04Being the most important part of the dish,
0:08:04 > 0:08:08she decides to use her two minutes to fillet his fish for him.
0:08:08 > 0:08:10Are they not big enough?
0:08:10 > 0:08:14- They seem really small...- Oh, OK. - ..and, obviously, this one is not.
0:08:14 > 0:08:16You're a little bit behind, but you're OK.
0:08:16 > 0:08:19But you've got your chicken stock heating up there now.
0:08:19 > 0:08:21Just need to reduce that back, so don't put that chicken stock in
0:08:21 > 0:08:24- until that's reduced right back. - Yeah.
0:08:24 > 0:08:26Once that's done - lid on, in your oven, yeah?
0:08:28 > 0:08:31- 210...- Right, Nigel, time's up - out you get.
0:08:31 > 0:08:33So, on 230...
0:08:33 > 0:08:35Get out of here. SHEREE CHUCKLES
0:08:35 > 0:08:38You pulled... You pulled that early, big man!
0:08:38 > 0:08:39You pulled that early!
0:08:39 > 0:08:43- Amandine time is up, I'm afraid, you have to leave the kitchen.- No!
0:08:43 > 0:08:45- You just...- Yeah, I'll be fine.
0:08:45 > 0:08:47- I have to escort you out, lovely lady.- OK. Thank you.
0:08:47 > 0:08:49SHEREE CHUCKLES
0:08:52 > 0:08:54Why did you go in so early? What were you worried about?
0:08:54 > 0:08:58Cos I reckon that is the most complicated thing for him...
0:08:58 > 0:09:01- Oh, OK.- ..to fillet the sole and after this...- Get your sauce in.
0:09:01 > 0:09:04- Are you happy?- Yeah, yeah, yeah. It's just the beginning.
0:09:07 > 0:09:09Butter's in the pan - we are under way.
0:09:10 > 0:09:12How are we getting on?
0:09:12 > 0:09:13Better than I was a few minutes ago,
0:09:13 > 0:09:17sort of straightened myself out now and got a bit of direction.
0:09:17 > 0:09:20You seem to be quite in control today.
0:09:20 > 0:09:23You should have seen me a few minutes ago!
0:09:23 > 0:09:24- Good luck.- Thank you, thank you.
0:09:29 > 0:09:32- Hi, Paul.- Hello. - Hello, Paul. How are you doing?
0:09:32 > 0:09:35- OK, I think.- How are the nerves?
0:09:35 > 0:09:36Until that moment...
0:09:36 > 0:09:38LAUGHTER DROWNS OUT SPEECH
0:09:38 > 0:09:40- Good job we came along! - We won't disturb you more.
0:09:40 > 0:09:42- Good luck.- Thank you.
0:09:42 > 0:09:45- Hi, Peter.- Hi. - How are we?- I'm doing well.
0:09:45 > 0:09:46- Yeah?- Yes, good, thank you.
0:09:46 > 0:09:49- Still smiling? - I am, still smiling. At the moment.
0:09:49 > 0:09:52You have got a nice smile on your face, you look nice and confident.
0:09:52 > 0:09:55- Keep it like that. - Yeah, I'll do my best!- Good luck.
0:09:55 > 0:09:58- Hi, Elaine.- Hello.- Hi there. Hello, hi.
0:09:58 > 0:10:01- How are you getting on?- OK. I'm just slowly following the steps.
0:10:01 > 0:10:03You seem very much in control.
0:10:03 > 0:10:05- Yeah, well, there's no point panicking, is there?- No.
0:10:05 > 0:10:08- Do you feel in control? - Yeah, I do, actually.- Good.
0:10:08 > 0:10:10- I'm sure it'll be fantastic. - And he hasn't been in yet...
0:10:10 > 0:10:12- Not yet!- ..so you're obviously going well. Doing well.
0:10:12 > 0:10:14Thank you, thank you very much.
0:10:14 > 0:10:17- I think you need to maybe be looking at going in, Jun...- Nah!
0:10:17 > 0:10:20I've been here last year - I'm just helping you out.
0:10:20 > 0:10:22- Oh, really?! - THEY LAUGH
0:10:22 > 0:10:25Pierre is keeping a close eye on who's got the culinary skills
0:10:25 > 0:10:27to be a winning team.
0:10:27 > 0:10:29Backstage, the chefs show their appreciation to the cooks
0:10:29 > 0:10:32about how hard this challenge really is.
0:10:32 > 0:10:36- Think about what they're doing - it's pretty good, isn't it?- It is.
0:10:36 > 0:10:39You can tell by, kind of, the way they work...
0:10:39 > 0:10:40Look - look how tidy Elaine is.
0:10:40 > 0:10:42- LAUGHING:- And look at Matt.
0:10:42 > 0:10:45He's doing all right, Matt - you leave him alone.
0:10:45 > 0:10:48Tidy cook Elaine is at the crucial stage
0:10:48 > 0:10:50as she starts to sear the venison
0:10:50 > 0:10:53before she bakes it in a spiced-infused salt crust pastry.
0:10:53 > 0:10:57- You're nice and tidy and organised. - Yes.- Very impressive.- Thank you.
0:10:58 > 0:11:01That's it, we're cooking! We are cooking!
0:11:01 > 0:11:05Over at the green station, Paul's made a start on his croutons,
0:11:05 > 0:11:07but chef Paul is worried they may be overcooked.
0:11:07 > 0:11:10- Those croutons look kind of dark, don't they?- They do.
0:11:10 > 0:11:13- But that's just the camera. - I can't see...- That's the camera.
0:11:13 > 0:11:16- Is it the camera?- Yeah, I think so. - THEY LAUGH
0:11:16 > 0:11:20- Are they not charcoal ones? - What's that, the croutons? Yeah(!)
0:11:20 > 0:11:22Matt is about to roll his cake to put in the fridge,
0:11:22 > 0:11:25but his work station is still a mess.
0:11:25 > 0:11:27Right, come on, Matt.
0:11:28 > 0:11:30Clean down, crack on.
0:11:31 > 0:11:33Let's start with Matt and Nigel.
0:11:33 > 0:11:36- They're doing pig's cheeks with a kale pudding.- Yeah.
0:11:36 > 0:11:39He's done very good, the young boy is in control.
0:11:39 > 0:11:44I think Nigel was a bit too early, plenty of time in front of him.
0:11:44 > 0:11:47I'm feeling pretty nervous. I think I'm behind at the minute.
0:11:47 > 0:11:51It's not cooking out as quickly as I'd like it to.
0:11:51 > 0:11:52Let's move on to Paul and Paul.
0:11:52 > 0:11:56Big Paul has got experience, so he gave him quite an easy recipe.
0:11:56 > 0:11:58- Oh, you think it's easy?- Yeah. - What are they making?
0:11:58 > 0:12:00A soup, a vichyssoise soup.
0:12:00 > 0:12:03I don't think where he can be wrong there.
0:12:03 > 0:12:06- He's got some good knife skills, hasn't he, Paul?- Yeah.
0:12:06 > 0:12:07It's the most pressure I've been on
0:12:07 > 0:12:10because you don't normally cook against the clock, like,
0:12:10 > 0:12:13under these circumstances, surrounded by cameras
0:12:13 > 0:12:15but...but it's fun.
0:12:15 > 0:12:17Now let's move on to Amandine and Peter.
0:12:17 > 0:12:21They are doing Dover sole with razor clams and vegetables.
0:12:21 > 0:12:23There, I'm very scared about it.
0:12:23 > 0:12:26- Why?- Because Peter is always smiling.
0:12:26 > 0:12:28- And she came in very early on as well.- Yeah.
0:12:28 > 0:12:31- I just cross my fingers for him, you know?- OK!
0:12:31 > 0:12:34Amandine, how are we doing? Are we all calm and cool?
0:12:34 > 0:12:37I wonder if he folded the film the right way...
0:12:37 > 0:12:40No, I saw him - he didn't.
0:12:40 > 0:12:42Thank you! Thank you for your support!
0:12:42 > 0:12:44It looks a nice, simple dish, yours, anyway.
0:12:44 > 0:12:46Jun and Elaine.
0:12:46 > 0:12:49I'm quite confident with Elaine, she seemed fantastic.
0:12:49 > 0:12:52- She's so cool.- She is. - She does her job.
0:12:52 > 0:12:54And Jun hasn't been in yet to help.
0:12:54 > 0:12:59He told me to remember to put in a hole at the top
0:12:59 > 0:13:04because I'll need that to... when I put the skewer in to test.
0:13:04 > 0:13:07The sauce is going to boil over.
0:13:07 > 0:13:08Oh!
0:13:08 > 0:13:12- Ooh, la la! - Has it boiled over?!- It has, yeah.
0:13:12 > 0:13:17It's fine, when I did it, I boiled it over as well. It's fine.
0:13:17 > 0:13:19Just 20 minutes to go.
0:13:19 > 0:13:2120 minutes to go, cooks.
0:13:21 > 0:13:25Yeah, I think I'm on track. I think I've gone through the worst part.
0:13:25 > 0:13:28So everything is on. I think I'll get there.
0:13:28 > 0:13:30Just, er...refer to my notes again.
0:13:30 > 0:13:32Over at the red station,
0:13:32 > 0:13:35Matt's having a few difficulties with his kale pudding.
0:13:35 > 0:13:38The pudding is not set, unfortunately.
0:13:38 > 0:13:41So I'm going to try and do my best to retrieve it.
0:13:43 > 0:13:46I would say I'm halfway now, just got to get the fish in to cook,
0:13:46 > 0:13:49which should be the last minute, take about five minutes.
0:13:49 > 0:13:53Meanwhile, Elaine seems happy with her venison, but is Jun?
0:13:53 > 0:13:54I think that's OK.
0:13:54 > 0:13:56I'm going to go in. She's pulled the venison out.
0:13:56 > 0:13:59I just want to check that it's cooked perfectly
0:13:59 > 0:14:01and she's resting it.
0:14:01 > 0:14:04- You need to go in.- Jun, go in. - Go in, Jun.- Go in.
0:14:04 > 0:14:05Go on, my son.
0:14:07 > 0:14:08Two minutes, Jun.
0:14:08 > 0:14:12As Jun runs, Paul can't help himself with a crafty manoeuvre.
0:14:12 > 0:14:14Blitz the soup, Paul!
0:14:14 > 0:14:16Try that.
0:14:16 > 0:14:18- Mm, nice.- Thank you.
0:14:18 > 0:14:20- A little bit more oil in here. - Thank you.
0:14:20 > 0:14:23- And just blend that.- Thank you.
0:14:23 > 0:14:25Yeah.
0:14:25 > 0:14:28- I'm going in. Too early... - Paul's going in!
0:14:28 > 0:14:30- ..but I'm going in.- Paul's going in!
0:14:30 > 0:14:31Two minutes, Paul.
0:14:33 > 0:14:35I haven't used much of the lemon. There's no...
0:14:35 > 0:14:37- No lemon in there?- No, no, no.
0:14:37 > 0:14:39Everything is perfect.
0:14:40 > 0:14:43- OK. Stop. Good. All right? - Yeah, yeah.
0:14:43 > 0:14:45- This to do... - Yeah, yeah, that's it, that's it.
0:14:45 > 0:14:47A couple of spoons of this...
0:14:48 > 0:14:51- Make the cream.- Make the cream. - Make that cream, yeah?
0:14:51 > 0:14:54Right, Jun, time is up, you have to leave the kitchen, please.
0:14:54 > 0:14:57- You can gently warm this. - And then add that.
0:14:57 > 0:14:58Yeah, and then add your...
0:14:58 > 0:15:01- Go, go!- Come on, go, go, go!
0:15:04 > 0:15:06I want him to come back!
0:15:06 > 0:15:08- How was it?- Yeah, good.
0:15:08 > 0:15:12Venison's cooked nicely, and then the sauce -
0:15:12 > 0:15:16not sure it's going to be reduced in time.
0:15:16 > 0:15:18Right, Paul, sorry, time is up, you have to leave now, please.
0:15:18 > 0:15:21Yeah, seasoning and lemon, fine salt and lemon. Caviar cream.
0:15:21 > 0:15:22Thank you.
0:15:22 > 0:15:24That's it now.
0:15:24 > 0:15:25With everyone's lifeline used,
0:15:25 > 0:15:29the cooks are left completely on their own to finish off their dish.
0:15:30 > 0:15:33- Was it nice to see Jun? - Very nice to see Jun, yeah!
0:15:37 > 0:15:39Soup in the pan!
0:15:39 > 0:15:40Paul's overstepping the mark,
0:15:40 > 0:15:44naughtily shouting to the kitchen from the back room.
0:15:44 > 0:15:45- No more shouting!- No?
0:15:45 > 0:15:48- These two are very well behaved. - I know.
0:15:48 > 0:15:51Whilst Peter's getting on with his sauce,
0:15:51 > 0:15:53Amandine's picked up a few of Paul's bad habits.
0:15:54 > 0:15:56The sole in the oven!
0:15:58 > 0:16:00Start thinking about plating up
0:16:00 > 0:16:02cos you've only got three minutes left.
0:16:02 > 0:16:03He's only plating up!
0:16:04 > 0:16:08- We're knocking them bandy, Nige! - I tell you, get in there.
0:16:09 > 0:16:11Whilst Elaine starts to plate up,
0:16:11 > 0:16:14Paul and Nigel can't resist a little team banter with Jun.
0:16:14 > 0:16:17It does look slightly overcooked, but I reckon that's bang on.
0:16:17 > 0:16:19That looks perfect, Jun(!)
0:16:19 > 0:16:21Yeah, I think she has cooked it well.
0:16:23 > 0:16:26I've heard Pierre loves well done venison(!)
0:16:29 > 0:16:31He just has to pour the soup in, doesn't he?
0:16:31 > 0:16:34One minute left, one minute to go.
0:16:34 > 0:16:36Soup in the jug!
0:16:37 > 0:16:39Perfect!
0:16:39 > 0:16:40Soup in the jug!
0:16:40 > 0:16:45Ten, nine, eight, seven,
0:16:45 > 0:16:48six, five, four,
0:16:48 > 0:16:51three, two, one.
0:16:51 > 0:16:53Stop cooking, you've done all you can.
0:16:53 > 0:16:55Oh, that was so stressful!
0:16:55 > 0:16:57It's time to taste.
0:16:57 > 0:16:59- Did he get there? - I just had a cardiac!
0:17:01 > 0:17:05First into the tasting room is Jun and his team-mate, Elaine.
0:17:05 > 0:17:06She's recreated Jun's dish of
0:17:06 > 0:17:09venison cooked in a spiced-infused salt crust,
0:17:09 > 0:17:14served on a bed of cavolo nero, with a hazelnut pesto.
0:17:14 > 0:17:15This is Jun's version,
0:17:15 > 0:17:18but will Elaine's meet her mentor's high standards?
0:17:21 > 0:17:24- How was that?- Very enjoyable.
0:17:24 > 0:17:26- You looked like you were having a nice time.- Yeah...
0:17:26 > 0:17:28- It was a pleasure to see you work, you know?- Thank you.
0:17:28 > 0:17:31You were very cool. Very clear and very cool.
0:17:31 > 0:17:33- Yeah.- Fantastic.
0:17:33 > 0:17:34Let's taste.
0:17:42 > 0:17:45It's full of flavour. It's a nice, nice dish.
0:17:45 > 0:17:46I enjoy it lots.
0:17:46 > 0:17:49- Thank you very much. - I'm still eating!
0:17:49 > 0:17:51- That's a good sign. - Thank you.- Very good.
0:17:51 > 0:17:54It's the type of dish you want to see in the restaurant, you know,
0:17:54 > 0:17:55you enjoy to eat.
0:17:55 > 0:17:57Maybe the meat is just slightly more cooked -
0:17:57 > 0:18:01that's the only critique I can make on that beautiful dish, yes.
0:18:01 > 0:18:03- Thank you.- You've done very well.
0:18:03 > 0:18:06- I couldn't have done any better. - Aw! It's a lovely dish.
0:18:06 > 0:18:09The sauce is absolutely brilliant, the garnish is very good.
0:18:09 > 0:18:13It's the type of dish you can find in a two-star restaurant, you know?
0:18:13 > 0:18:15- Wow.- Yeah, pretty perfect.
0:18:15 > 0:18:17The flavours are there,
0:18:17 > 0:18:19and it's just as good as if I'd cooked it myself.
0:18:19 > 0:18:20Thank you very much.
0:18:21 > 0:18:25Next up, it's Amandine and her team-mate, Peter.
0:18:25 > 0:18:28He's attempted to recreate Amandine's fillet of Dover sole
0:18:28 > 0:18:31with a Parmesan crust, served with a razor clam and butter sauce
0:18:31 > 0:18:34and a side of spring vegetables.
0:18:34 > 0:18:36This is Amandine's version,
0:18:36 > 0:18:39but will her team-mate Peter's impress Pierre?
0:18:41 > 0:18:44- You've got the loveliest smile. - Oh, thank you.- Still smiling!
0:18:44 > 0:18:45My mum will be pleased!
0:18:45 > 0:18:47THEY LAUGH
0:18:47 > 0:18:49- Did you enjoy it? - Oh, it was fantastic, fantastic.
0:18:49 > 0:18:51A real work-out, I'm sweating!
0:18:51 > 0:18:54You were a bit scared at one stage, no?
0:18:54 > 0:18:57The thing is, you know, from the back, we cannot see the faces.
0:18:57 > 0:19:00- He's always smiling - it's OK. - Yeah, always smiling.
0:19:00 > 0:19:02Yeah. Now we'll taste it.
0:19:03 > 0:19:06- I'm going to put a bit more sauce on it.- Yes, of course.
0:19:08 > 0:19:10- Go first.- Thank you.
0:19:19 > 0:19:20It's a good dish.
0:19:20 > 0:19:24Maybe the crust could be a bit more crunchy, because it's Parmesan.
0:19:24 > 0:19:27The fish is nicely cooked, the sauce is very good.
0:19:27 > 0:19:31- No, you've done very well. - Well done.- Thank you very much.
0:19:31 > 0:19:33- Well done!- Thank you. Thank you.
0:19:33 > 0:19:35She gave him a lot of work to do.
0:19:35 > 0:19:37By the end, he turned up to near perfection.
0:19:37 > 0:19:39It was fantastic, you know?
0:19:39 > 0:19:41Oh, his smile got even wider, didn't it?
0:19:41 > 0:19:43Well done, Peter, well done, Peter.
0:19:43 > 0:19:45I think you've done really well.
0:19:45 > 0:19:48It was a bit challenging, it was not a super simple recipe, so...
0:19:48 > 0:19:50Oh, thank you.
0:19:50 > 0:19:53Time for Paul Ainsworth's team-mate, Paul, to face the judges.
0:19:54 > 0:19:58He's attempted to recreate his dish of smoked haddock soup
0:19:58 > 0:20:01with a caviar Chantilly garnished with croutons.
0:20:03 > 0:20:04This is Paul Ainsworth's version,
0:20:04 > 0:20:07but how will Paul score with Pierre?
0:20:09 > 0:20:11- Hello.- Hi.- Here we go.
0:20:11 > 0:20:14- Paul, were you happy with Paul? - I was very happy with Paul.
0:20:14 > 0:20:17I thought he executed everything right.
0:20:17 > 0:20:20Things were going on, I was screaming at the camera,
0:20:20 > 0:20:22but actually, when I went in, he was in control.
0:20:22 > 0:20:24OK, well, let's taste.
0:20:30 > 0:20:32Oh, my gosh.
0:20:35 > 0:20:38I like it. It's a very good dish, you know? Seasoning is good.
0:20:38 > 0:20:41Maybe it was an easy dish for Paul, no?
0:20:41 > 0:20:44Cos it seemed to be the easiest dish of the four people, contestants.
0:20:44 > 0:20:47Presentation is very, very good.
0:20:47 > 0:20:49- Well done.- You've done very well, Paul.- Thank you.- Yeah.
0:20:49 > 0:20:52- Good comments, eh?- Yeah, yeah. Well, he liked the taste, which is...
0:20:52 > 0:20:56Yeah, yeah, that's the most important thing, absolutely.
0:20:56 > 0:20:58I thought that was delicious.
0:20:58 > 0:21:01It was a beautiful soup. It was a quite visual dish.
0:21:01 > 0:21:03A few little mistakes.
0:21:03 > 0:21:05- the croutons were slightly overcooked.- Yeah.
0:21:05 > 0:21:09Maybe a bit easy, but that was his choice, and he did very well.
0:21:09 > 0:21:11That is delicious.
0:21:12 > 0:21:14That is absolutely delicious.
0:21:14 > 0:21:17Finally, it's Nigel and Matt.
0:21:17 > 0:21:20Matt's recreated Nigel's pork cheeks with a liquorice sauce,
0:21:20 > 0:21:23served with an oatmeal, smoked bacon and kale cake.
0:21:24 > 0:21:26This is Nigel's version,
0:21:26 > 0:21:28but will Matt's be good enough to beat the other teams?
0:21:31 > 0:21:35- Did you enjoy that, Matt?- I'm not sure "enjoy" is the right word...
0:21:35 > 0:21:39But, yeah, I got something on a plate, so hopefully it's OK.
0:21:39 > 0:21:40You look like you've been working hard.
0:21:40 > 0:21:43You've got a bit of flour on you, yeah.
0:21:43 > 0:21:45- OK, we'll taste it.- Yes.
0:21:53 > 0:21:56You need another ten minutes to cook the meat.
0:21:56 > 0:22:00There is a little taste of burn on the cake.
0:22:00 > 0:22:02Slightly disappointed because you are doing so well
0:22:02 > 0:22:04when you are cooking. You are cool, you know?
0:22:04 > 0:22:07Cool guys. You are doing very, very well.
0:22:07 > 0:22:10Just ten more minutes and it would have been perfect.
0:22:12 > 0:22:16- It's very slightly under, isn't it? - Yeah, he's right.- Yeah.
0:22:16 > 0:22:22I thought he was going to do well, but maybe because Nigel chose a dish
0:22:22 > 0:22:24which takes more time to cook...
0:22:24 > 0:22:27For me, for my taste, it's the least interesting dish
0:22:27 > 0:22:28- out of the four, yes.- Yeah.
0:22:28 > 0:22:30The flavours are good.
0:22:30 > 0:22:32- Anyway, this afternoon...- Yes.
0:22:32 > 0:22:35Well done, everyone, you survived Round One.
0:22:35 > 0:22:40Pierre has scored each dish a mark out of ten, so here it goes...
0:22:40 > 0:22:43In fourth place, with five points...
0:22:43 > 0:22:45is Nigel and Matt.
0:22:45 > 0:22:50In third place, with seven points, it's Paul and Paul.
0:22:50 > 0:22:55In second place, with eight points, is Amandine and Peter.
0:22:55 > 0:22:57So Jun and Elaine are currently the leaders,
0:22:57 > 0:23:00with nine points, but it's all still to play for.
0:23:00 > 0:23:02So the scores from Round One are in
0:23:02 > 0:23:04and with only five points,
0:23:04 > 0:23:05Nigel and Matt are going to have to
0:23:05 > 0:23:07up their game in the second round.
0:23:07 > 0:23:10It's now time for our second and final round.
0:23:10 > 0:23:12Now, we've asked Pierre to choose two
0:23:12 > 0:23:14of his favourite ingredients from which our teams
0:23:14 > 0:23:17will create two dishes especially for him.
0:23:17 > 0:23:19They'll get to choose all the other ingredients from our larder.
0:23:19 > 0:23:22So, Pierre, what have you chosen?
0:23:22 > 0:23:24So my first ingredient is crab
0:23:24 > 0:23:26and number the two is veal.
0:23:26 > 0:23:31OK. Right, teams, discuss your menus because your time starts now.
0:23:31 > 0:23:33Good luck!
0:23:35 > 0:23:37Each team has only two minutes
0:23:37 > 0:23:39to discuss their menu with their partners
0:23:39 > 0:23:41and gather their extra ingredients from the larder
0:23:41 > 0:23:44before the home cooks are sent backstage to watch on.
0:23:44 > 0:23:47You know how to do that potato fondant for the main course?
0:23:47 > 0:23:48- Yes.- Take the fondant...
0:23:48 > 0:23:50- We're going to make a herb crust. - Mm-hm.
0:23:50 > 0:23:53Pierre has given them three types of crab -
0:23:53 > 0:23:56soft-shell, King crab and brown and white crab meat.
0:23:56 > 0:23:58And he expects all of them to be used.
0:23:58 > 0:24:01This - you could use it as a bisque.
0:24:01 > 0:24:03They also have three different cuts of veal -
0:24:03 > 0:24:05a loin, a chop and a T-bone.
0:24:05 > 0:24:10Right, home cooks, time to leave the kitchen, out you go.
0:24:10 > 0:24:14Guys, you've got ten minutes and your time starts now.
0:24:14 > 0:24:17The professional chefs will be left on their own for only ten minutes
0:24:17 > 0:24:19to do as much as they can before the home cooks
0:24:19 > 0:24:20come back in and take over.
0:24:22 > 0:24:24Backstage, the cooks are in awe,
0:24:24 > 0:24:28watching their chefs charge ahead with all the prep.
0:24:28 > 0:24:30It's also leaving them slightly terrified,
0:24:30 > 0:24:33as none of them can remember what they're supposed to do.
0:24:33 > 0:24:37- Do you guys know what...? - I don't even know what I'm cooking.
0:24:37 > 0:24:40Nigel's planning on making tempura soft-shell crab
0:24:40 > 0:24:43and roasted veal with mushrooms in a citrus sauce.
0:24:43 > 0:24:44Being bottom of the leaderboard,
0:24:44 > 0:24:47the red team need to pull out all the stops.
0:24:47 > 0:24:50- You're confident your boy is going to do it?- He knows, he knows.
0:24:50 > 0:24:52- OK, perfect.- Good.
0:24:52 > 0:24:54We only had... It didn't even seem like five minutes
0:24:54 > 0:24:56to try and discuss what the plan was.
0:24:56 > 0:24:59It's going to be hard to put something together, I'm sure.
0:24:59 > 0:25:02- Hi, Paul.- Hey, how are you? - Good. What's on your menu?
0:25:02 > 0:25:04OK, so were going to do a...
0:25:04 > 0:25:06- Basically, crab cocktail.- Oh.
0:25:06 > 0:25:10So pink grapefruit, tomatoes, rocket, some samphire,
0:25:10 > 0:25:13some asparagus and then we're going to use the King crab
0:25:13 > 0:25:16and make a mayonnaise with the brown meat and then the white crab.
0:25:16 > 0:25:20- Right.- And the main course - roast veal chop, potato fondant, OK?
0:25:20 > 0:25:23And then just right at the end, make a little sauce.
0:25:23 > 0:25:26I think I've got some idea of what's in Paul's head.
0:25:26 > 0:25:27Are you going to use the soft-shell?
0:25:27 > 0:25:32And the soft-shell... I'm not sure yet but we will use it!
0:25:32 > 0:25:35- Good luck. - I think we'll be all right.
0:25:35 > 0:25:37You've got to be confident, haven't you?
0:25:37 > 0:25:38Over at the yellow station,
0:25:38 > 0:25:41Amandine's making a fish soup with the crab
0:25:41 > 0:25:45and roasted veal with sauteed mushrooms with bacon and Parmesan.
0:25:45 > 0:25:48My heart is racing and I'm really feeling quite nervous at the moment.
0:25:48 > 0:25:50I'm not really quite sure how it's going to pan out
0:25:50 > 0:25:51but I'm going to do my best.
0:25:51 > 0:25:53- Hi, Jun.- Hiya.- Hello.
0:25:53 > 0:25:58- What's on your menu?- Hi.- So, we're going to make a quick crab bisque,
0:25:58 > 0:26:03if it comes up to the boil, and then I've got a veal sauce on there.
0:26:03 > 0:26:04I've used the veal loin.
0:26:04 > 0:26:07I'm going to roast it off. I've made a herb crust to go on the top,
0:26:07 > 0:26:10serve that with some chanterelles, some glazed carrots...
0:26:10 > 0:26:13I'm really nervous. I'm not entirely sure what I'm doing yet, so...
0:26:13 > 0:26:15We didn't get that much time to communicate properly,
0:26:15 > 0:26:18so I'm really stressed.
0:26:19 > 0:26:22The home cooks are starting to feel the pressure as the chefs accelerate
0:26:22 > 0:26:24to get as much done as they can.
0:26:24 > 0:26:27One more minute until the cooks are back in the kitchen.
0:26:27 > 0:26:29One minute to go.
0:26:31 > 0:26:34Paul is prepping his mushrooms and Nigel is cracking on
0:26:34 > 0:26:38with his crab sauce, as the cooks prepare to come back in.
0:26:38 > 0:26:41Home cooks, back in the kitchen!
0:26:41 > 0:26:43- Oh!- OK.- Come on, guys!
0:26:45 > 0:26:49Quick, quick! You now have three minutes together.
0:26:50 > 0:26:53The chefs give their partners strict instructions
0:26:53 > 0:26:54on what needs to be done,
0:26:54 > 0:26:56the cooks doing their best to make sense
0:26:56 > 0:26:58and remember the much-needed guidance.
0:26:58 > 0:27:01You've got to get the veal on, cook it to medium...
0:27:01 > 0:27:03Juice it down, this one, add a little bit of butter...
0:27:03 > 0:27:05Teams, you've got one minute left together.
0:27:05 > 0:27:08Just one minute until the chefs leave the kitchen.
0:27:08 > 0:27:10There's not long to convey all the steps necessary
0:27:10 > 0:27:13to complete the dishes to Michelin-starred standards,
0:27:13 > 0:27:15so time is of the essence.
0:27:15 > 0:27:18One of these, through there and deep fry it, OK?
0:27:18 > 0:27:20Right, that's it, time is up.
0:27:20 > 0:27:23Chefs, please leave the kitchen.
0:27:23 > 0:27:26Out you go. Come on, guys.
0:27:26 > 0:27:30Paul, Nigel, Jun! Come on, get out!
0:27:30 > 0:27:33- I thought you meant going that way. - No, you're going that way.
0:27:33 > 0:27:34Cheers, mate.
0:27:35 > 0:27:38- That was a bit intense! - That's intense!- Yeah!
0:27:38 > 0:27:42Right, cooks, you've got 40 minutes. 40 minutes on your own.
0:27:43 > 0:27:46- Amandine, this is Peter down here, isn't it?- Yeah.
0:27:46 > 0:27:49- He's a lot on his bench. - Oh, come on!
0:27:49 > 0:27:52- He's a lot on his bench.- Come on!
0:27:52 > 0:27:53This is the scary bit.
0:27:53 > 0:27:55The home cooks are now completely on their own
0:27:55 > 0:27:59as they try to get their head around what they're expected to create.
0:27:59 > 0:28:02Nigel's main worry is laid-back Matt
0:28:02 > 0:28:04getting the veal into the pan on time.
0:28:04 > 0:28:06Right, come on, Matty.
0:28:06 > 0:28:08Get your veal on.
0:28:08 > 0:28:12- Hi, Matt.- Hi. - How are we getting on?
0:28:12 > 0:28:15OK, I think Nigel's left me in a pretty good position.
0:28:15 > 0:28:18Just going to finish this sauce, make sure it's reduced well enough,
0:28:18 > 0:28:22- tastes OK.- Do you know which cut of the veal you're going to use?
0:28:22 > 0:28:25- I'm going to use the T-bone and then carve it off.- Yeah, perfect.
0:28:25 > 0:28:26I think he gets into that sort of scenario
0:28:26 > 0:28:29where he feels he's so much time because he's so laid back.
0:28:29 > 0:28:32So I'm just trying to go, "Come on, Matt, get it in!"
0:28:32 > 0:28:34Like in his heat,
0:28:34 > 0:28:37Paul's playing to his strengths by making mayonnaise
0:28:37 > 0:28:38and a fondant potato.
0:28:38 > 0:28:40You're quite good at these, aren't you?
0:28:40 > 0:28:43- I've been practising those, yeah. - Yeah, you have.
0:28:43 > 0:28:45- Put some oil at the same time. - Oh, yes. Sorry, yes.
0:28:45 > 0:28:47Quite hard doing two things at the same time.
0:28:47 > 0:28:49Talk and pour at the same time, yeah!
0:28:49 > 0:28:52That ten minutes - you kind of feel like you walk away from it
0:28:52 > 0:28:54and you don't quite know that you're both on the same wavelength.
0:28:54 > 0:28:55But, on the camera,
0:28:55 > 0:28:58he seems to be pushing on, doing really, really well.
0:28:58 > 0:29:00- Hi, Peter.- Hi.- Hello, Peter. - How's it going?
0:29:00 > 0:29:03- How are we getting on?- We're going well, yep.- Yeah?- Going well.
0:29:03 > 0:29:06Just pan-frying the veal at the moment, ready to go in the oven.
0:29:06 > 0:29:08I'm quite confident with Peter, actually,
0:29:08 > 0:29:10because during the first day, on the selection,
0:29:10 > 0:29:13he's done an amazing fillet of beef, perfectly cooked.
0:29:13 > 0:29:18So I reckon the veal will be super easy for him.
0:29:18 > 0:29:21- Hi, Elaine.- Oh, hi. - How are you?
0:29:21 > 0:29:25OK, thank you. I'm just about to put the herb crust onto the veal
0:29:25 > 0:29:28- and get that into the oven.- OK.
0:29:28 > 0:29:31And then I'm making the veal jus.
0:29:31 > 0:29:34She seems in control because as soon as I left,
0:29:34 > 0:29:38and I saw the first thing she did was to clean down.
0:29:38 > 0:29:40That is exactly what I would do,
0:29:40 > 0:29:45because you get your mind in the right kind of frame.
0:29:45 > 0:29:47Are you feeling confident and in control?
0:29:47 > 0:29:48- I'm feeling in control...- Good.
0:29:48 > 0:29:51..but I'm just going to do the best I can, that's all you can do.
0:29:51 > 0:29:52That's perfect, that's all you want.
0:29:52 > 0:29:55Love the food, and love the ingredients
0:29:55 > 0:29:57- and hope it all will taste nice. - Good.- I'm sure it will.- Good luck.
0:29:57 > 0:29:59- It will.- Thank you.
0:30:00 > 0:30:02Over at the red station,
0:30:02 > 0:30:05Matt's started to season and fry off the veal,
0:30:05 > 0:30:09but Nigel's worried it's not going to be cooked in time.
0:30:09 > 0:30:11His veal was raw. He's got to put it in the oven.
0:30:11 > 0:30:15Finishing in last place in the first round wasn't good at all,
0:30:15 > 0:30:17so it just made me even more determined
0:30:17 > 0:30:19to try and pull it back in this round.
0:30:19 > 0:30:22We're bottom of league, mate! You're going to have to get it on.
0:30:22 > 0:30:25Thankfully, Pierre is around to give Matt a helping hand.
0:30:25 > 0:30:28- It will have to go back in the oven after...- Yeah?
0:30:28 > 0:30:30It's not cooked enough.
0:30:30 > 0:30:34Much to Nigel's relief, Matt's taken Pierre's advice.
0:30:34 > 0:30:37- He's put it in oven. - Oh, yes has done?- Yeah.
0:30:37 > 0:30:38Thank God for that.
0:30:40 > 0:30:44Cooks, you have five minutes until your chefs come back in the kitchen.
0:30:44 > 0:30:46Five minutes left on your own.
0:30:46 > 0:30:48Couldn't come soon enough.
0:30:48 > 0:30:51- You looking forward to Paul coming back in?!- Oh, I've never...
0:30:51 > 0:30:55- Never wanted to see him so much. - As mad as that seems, yes!
0:30:55 > 0:30:58This final challenge really puts the home cooks
0:30:58 > 0:31:02through their paces, as they're expected to be individually creative
0:31:02 > 0:31:06and follow chef's instructions, all to a time limit.
0:31:06 > 0:31:08I thought I was under pressure earlier,
0:31:08 > 0:31:10this is pressure times three.
0:31:10 > 0:31:12It's a lot to remember.
0:31:12 > 0:31:14I'm hugely frustrated at the moment, massively.
0:31:14 > 0:31:17Sitting on that sofa, watching the camera is torture.
0:31:17 > 0:31:20I've got to get in there that last two minutes,
0:31:20 > 0:31:22and hopefully we can bring it all together.
0:31:22 > 0:31:24When Paul comes in, I hope he's happy.
0:31:24 > 0:31:27At the moment, I think I've covered what we discussed,
0:31:27 > 0:31:29but I'm about to find out.
0:31:29 > 0:31:33Yeah, I hope when Nigel comes back in he's happy with how I've got on
0:31:33 > 0:31:37- and what I've done. - He's a great lad, he's a great cook,
0:31:37 > 0:31:38he's just so laid back.
0:31:38 > 0:31:41That sense of urgency needs to come,
0:31:41 > 0:31:43otherwise we'll be at the end and not get there.
0:31:43 > 0:31:46Nigel may be worried that Matt might not finish in time,
0:31:46 > 0:31:48but that's not the case for Jun.
0:31:48 > 0:31:51I kind of wish I gave Elaine more to do.
0:31:51 > 0:31:54Because, actually, she's just waiting at the moment.
0:31:54 > 0:31:55I've cooked veal escalopes
0:31:55 > 0:31:58but I've never cooked a big, thick, veal chop.
0:31:58 > 0:32:01So... But I have done, yeah, thin escalopes of veal.
0:32:01 > 0:32:04The fact that we had to use all four different kinds of crab
0:32:04 > 0:32:07made it more challenging, but Elaine's great.
0:32:07 > 0:32:10So I'm pretty confident.
0:32:10 > 0:32:12I think everything's about ready,
0:32:12 > 0:32:14so I'm going to get into, kind of, plate up.
0:32:14 > 0:32:17- Where's your meat? - I've just put it back in because
0:32:17 > 0:32:18it's still a little bit under.
0:32:18 > 0:32:21As Jun has done lot of the prep for Elaine,
0:32:21 > 0:32:24she's decided to improvise and add a little something extra.
0:32:24 > 0:32:27So the asparagus... I just decided to do some asparagus as well
0:32:27 > 0:32:30but if Jun doesn't think it's a good idea, then it won't go on the plate.
0:32:30 > 0:32:34- Matt, he's already plated ours. - Has he?- Yeah.- Where?- Where?
0:32:34 > 0:32:37If you look on the right-hand side there, he's plated everything.
0:32:39 > 0:32:42Just one minute until you're back in the room, chefs!
0:32:42 > 0:32:44Not long now!
0:32:44 > 0:32:47- How's it going, Peter?- I'm in control, in control.- In control?
0:32:47 > 0:32:51- Yeah.- Remember to have a nice crust on top.
0:32:51 > 0:32:55Paul calmly puts the finishing touches to his crab cocktail,
0:32:55 > 0:32:58whilst Elaine concentrates on the veal sauce.
0:32:58 > 0:33:00Over at the red station,
0:33:00 > 0:33:03Matt's also trying his best to perfect his sauce.
0:33:03 > 0:33:06- Here we go. - Chefs, get back in the kitchen!
0:33:06 > 0:33:10In you come. You've got two minutes together.
0:33:10 > 0:33:13OK. So, let's get... Is that seasoned?
0:33:13 > 0:33:15This is the seasoned one.
0:33:15 > 0:33:18OK. You need to pass that, get a sieve and another pan, quick.
0:33:18 > 0:33:19I added an extra asparagus,
0:33:19 > 0:33:22- but I don't know if you wanted that or not.- So...
0:33:22 > 0:33:24The teams try desperately to plate up everything
0:33:24 > 0:33:25in order to finish on time.
0:33:25 > 0:33:27Yeah, little bit of stock, little bit of stock.
0:33:30 > 0:33:32Where's that vinaigrette I asked you to make?
0:33:32 > 0:33:33Yeah, the vinaigrette - here.
0:33:33 > 0:33:36On the blue team, Jun frantically tries to finish off the sauce
0:33:36 > 0:33:38for the crab tagliatelle.
0:33:39 > 0:33:42Not around, keep them tight in. Keep them tight in, OK?
0:33:42 > 0:33:43One minute left, guys!
0:33:43 > 0:33:46One minute to get the food on the plate.
0:33:46 > 0:33:49Over on the red team, Matt's lost his concentration.
0:33:49 > 0:33:51You've gone into a trance!
0:33:51 > 0:33:53Where's your mayonnaise? Where's your mayonnaise?
0:33:53 > 0:33:59Ten, nine, eight, seven, six,
0:33:59 > 0:34:05five, four, three, two, one.
0:34:05 > 0:34:10That's it! Stop cooking! Step away from your plates!
0:34:10 > 0:34:12- Thank you.- You're amazing.
0:34:12 > 0:34:13Ah!
0:34:14 > 0:34:17It's time to taste. CHEERING
0:34:18 > 0:34:21- Well done. Well done.- OK, thank you. - Well done, good on you.
0:34:21 > 0:34:24Well, you did good, honestly. Whatever happens, you did good.
0:34:26 > 0:34:29First into the tasting room is Jun and Elaine.
0:34:29 > 0:34:33They've made a crab tagliatelle to start.
0:34:33 > 0:34:36To follow, they've made pan roasted veal with a herb crust,
0:34:36 > 0:34:39served with glazed carrots and asparagus.
0:34:41 > 0:34:45- How was that?- Very exciting. - It's hard work!
0:34:45 > 0:34:48- It was hard.- Ten minutes goes so quickly, I can't believe it.
0:34:48 > 0:34:50- And were you pleased with Elaine? - Yeah, always.
0:34:50 > 0:34:53Honestly, the first thing she did was clean down.
0:34:53 > 0:34:57Honestly! This is a woman, or a chef after my own heart!
0:34:57 > 0:34:59THEY LAUGH
0:34:59 > 0:35:00Such a good pairing.
0:35:00 > 0:35:02Well, well done. Let's have a taste.
0:35:02 > 0:35:04- Thank you.- Start with this. - We start with the pasta.
0:35:14 > 0:35:16The crab is beautiful. It's a nice dish.
0:35:16 > 0:35:19I think you could have a bit better on the presentation,
0:35:19 > 0:35:21but the taste is good.
0:35:21 > 0:35:24- So...- OK.- ..very well done.
0:35:24 > 0:35:25Should be nice and pink.
0:35:31 > 0:35:34It's very tender and melting in the mouth.
0:35:34 > 0:35:35It's perfectly cooked.
0:35:38 > 0:35:40Asparagus are beautiful.
0:35:40 > 0:35:42- Brilliant, well done, both of you. - Thank you very much.
0:35:42 > 0:35:45I could never have cooked this before I came on the show,
0:35:45 > 0:35:47so I've learnt so much.
0:35:47 > 0:35:52I think it's a good result. The presentation is very ordinary.
0:35:52 > 0:35:54- Yeah.- But the sauce is good.
0:35:54 > 0:35:56On the veal, a bit too much mustard.
0:35:56 > 0:35:57Of course I hope I can win,
0:35:57 > 0:36:00but it's been a very tight, close competition
0:36:00 > 0:36:03and there's you know, a very high standard of competitors.
0:36:03 > 0:36:07Next to be judged is Amandine and Peter.
0:36:07 > 0:36:09To start, they've made a creamy seafood bisque
0:36:09 > 0:36:12with the three different crabs with a salad garnish.
0:36:13 > 0:36:16For mains, they've made roasted veal,
0:36:16 > 0:36:19served with sauteed mushrooms, bacon and Parmesan,
0:36:19 > 0:36:20finished with a veal jus.
0:36:23 > 0:36:25- How was that?- Nerve-racking.- Good!
0:36:25 > 0:36:28- No, you are still smiling, so it's OK.- Yes!
0:36:28 > 0:36:30We start with the crab.
0:36:31 > 0:36:33It looks lovely.
0:36:33 > 0:36:35- Thank you. - It's a very feminine dish.
0:36:36 > 0:36:38Thank you!
0:36:49 > 0:36:52It's good. I think the vegetables are a bit crunchy, no?
0:36:52 > 0:36:54Yeah, it on purpose.
0:36:54 > 0:36:56- Yeah?- A bit of texture.- OK.- Yeah.
0:36:56 > 0:36:59The crab is perfect, and the Parmesan.
0:36:59 > 0:37:02The sauce is very good. You've done very well, Peter.
0:37:02 > 0:37:05- Thank you. - I'm in charge of the sauce today.
0:37:05 > 0:37:07- Oh, yeah!- OK.
0:37:14 > 0:37:16The veal is brilliant.
0:37:16 > 0:37:18- Done very well.- Well done.
0:37:18 > 0:37:20- Carry on smiling!- Yay!
0:37:20 > 0:37:22Thank you very much.
0:37:22 > 0:37:25Very relieved, very happy, and a great teacher, so thank you.
0:37:25 > 0:37:27Oh, thanks.
0:37:27 > 0:37:29- I think we're going to finish it.- Yeah.
0:37:29 > 0:37:32You cannot criticise, because everything was so well done.
0:37:32 > 0:37:36Beautiful plates and the starter was amazing, you know?
0:37:36 > 0:37:39I'm really proud of you. You've done well.
0:37:39 > 0:37:41Time for Paul and Paul to be judged.
0:37:41 > 0:37:44They've made a deep-fried soft-shell crab cocktail to start.
0:37:45 > 0:37:48For the main course, they've made roast veal chop
0:37:48 > 0:37:51served with mushrooms, fondant potato, cavalo nero
0:37:51 > 0:37:55and finished with a mushroom sauce.
0:37:55 > 0:37:58- There you go. - Did you enjoy it?- Yeah, I did.
0:37:58 > 0:38:00- Fantastic.- Yeah? - Really enjoyed it.
0:38:00 > 0:38:04- You did enjoy when I was coming at your back?- Er...!
0:38:04 > 0:38:08But nobody enjoys that. Even me!
0:38:08 > 0:38:10- OK. We'll taste it.- Yes.
0:38:19 > 0:38:21My fingers!
0:38:21 > 0:38:23It's nice. It's not bad at all.
0:38:23 > 0:38:26You could have done better with the presentation.
0:38:26 > 0:38:28The crab is nice. It's not my favourite dish in a way,
0:38:28 > 0:38:31but it's not bad at all.
0:38:31 > 0:38:32Let's move on to this one.
0:38:36 > 0:38:40I heard somewhere that you are the king of the potato fondant.
0:38:40 > 0:38:44Oh, I've done a couple.
0:38:44 > 0:38:46You did well with the meat.
0:38:46 > 0:38:48It's properly cooked, it's nice, still pink inside.
0:38:48 > 0:38:50The jus there is very good.
0:38:50 > 0:38:51- Well done.- Nice. Well done.
0:38:51 > 0:38:54- Well done, both of you. - Paul's had a great time.
0:38:54 > 0:38:56I think is cooked some amazing dishes
0:38:56 > 0:38:58over the time he's been on Yes Chef.
0:38:59 > 0:39:03It's not bad, you know, but it's nothing exciting about it.
0:39:03 > 0:39:06The salad is... Comme ci, comme sa.
0:39:06 > 0:39:08The meat is good without being...fantastic.
0:39:10 > 0:39:14You know how to make a good fondant, though, I'll tell you.
0:39:14 > 0:39:16This is stunning.
0:39:16 > 0:39:19Finally into the tasting room, it's Nigel and Matt.
0:39:20 > 0:39:24To start, they've made a soft-shell crab in chilli tempura batter.
0:39:24 > 0:39:27For the main, they've made pan roasted veal
0:39:27 > 0:39:29with mushrooms in a citrus sauce.
0:39:30 > 0:39:32- Hi.- Hi.
0:39:32 > 0:39:34- How was that?- Tough.
0:39:36 > 0:39:38- Really tough. - You can feel very, very pleased,
0:39:38 > 0:39:41because this morning you are completely done.
0:39:41 > 0:39:44And that is a beautiful plate. You can be proud of it.
0:39:44 > 0:39:47So we'll taste it.
0:39:54 > 0:39:56When we don't talk,
0:39:56 > 0:39:59in fact it's a good sign, because we enjoy the food.
0:39:59 > 0:40:02All of these are very well done.
0:40:02 > 0:40:06- The seasoning is very, very good. - Well done, Matt.
0:40:06 > 0:40:08You done very well on that dish, Matt.
0:40:08 > 0:40:10- Thank you.- Very, very well.
0:40:10 > 0:40:13We remembered you like sauces on this.
0:40:13 > 0:40:15I think that's perfect.
0:40:20 > 0:40:23The veal is nicely cooked. Still pink inside.
0:40:23 > 0:40:27It's a bit on the acidic taste, you know, with the grapefruit.
0:40:27 > 0:40:30- Yeah.- But the rest is very nice.
0:40:32 > 0:40:35- Thank you.- You've done very well.
0:40:35 > 0:40:37This morning was tough, but, you know,
0:40:37 > 0:40:39I think we've come out of it with our heads held high, really.
0:40:39 > 0:40:42I'm so pleased for Matt, because this morning he was...
0:40:42 > 0:40:44The poor guy was shaking.
0:40:44 > 0:40:49- And this afternoon, he's come with a beautiful dish.- Yeah.
0:40:49 > 0:40:50What do you think?
0:40:50 > 0:40:52There's just a little bit of acidity there.
0:40:52 > 0:40:56- Yeah.- Maybe a bit of sugar. - Yeah, a bit of sweetener.
0:40:56 > 0:40:58All four teams have been judged.
0:40:58 > 0:41:02Pierre must now give each starter and main a mark out of ten,
0:41:02 > 0:41:05with a total of 20 points up for grabs.
0:41:05 > 0:41:08These points will be added to the scores from challenge one,
0:41:08 > 0:41:11giving a total score out of a possible 30.
0:41:11 > 0:41:13It was really enjoyable.
0:41:13 > 0:41:15Although there was times when it was a bit nerve-racking.
0:41:15 > 0:41:17But I had such a great teacher.
0:41:17 > 0:41:21Even if we don't win, I wouldn't be unhappy.
0:41:21 > 0:41:23Overall, super happy with him.
0:41:23 > 0:41:26When I hear Paul, you know, saying these things, I just feel great.
0:41:26 > 0:41:28You know, I think everybody's done well,
0:41:28 > 0:41:32but Matt has done particularly well for me today. He's done great.
0:41:34 > 0:41:37Well, it's time now for the moment of truth,
0:41:37 > 0:41:40and to declare this week's Yes Chef champions.
0:41:40 > 0:41:44So here are the scores out of a possible 30.
0:41:44 > 0:41:48In fourth place, with 19 points, it's Paul and Paul.
0:41:51 > 0:41:56In third place, with 21 points, it's Nigel and Matt.
0:41:56 > 0:41:59In second place, with 23 points...
0:42:02 > 0:42:03..it's Jun and Elaine.
0:42:03 > 0:42:08So this week's champions are Amandine and Peter with 26 points!
0:42:08 > 0:42:11- Well done!- Congratulations!
0:42:11 > 0:42:13I don't think I ever thought I'd win.
0:42:13 > 0:42:15I've had a fantastic time, which was the main thing.
0:42:15 > 0:42:17But this is just amazing.
0:42:17 > 0:42:18Peter, here's a little something for you.
0:42:18 > 0:42:21Next time you're in the kitchen and you're cooking away...
0:42:21 > 0:42:23- Oh, wow!- ..you've got your own Yes Chef whites.
0:42:23 > 0:42:26- Thank you very much. - Congratulations. Well done.
0:42:26 > 0:42:29I can't stop smiling.
0:42:29 > 0:42:31Congratulations to all our teams this week.
0:42:31 > 0:42:32They've been absolutely fantastic.
0:42:32 > 0:42:35Join us next time for more fun in the Yes Chef kitchen.
0:42:35 > 0:42:38- Bye!- See you! - Next week on Yes Chef...
0:42:39 > 0:42:43..four more top chefs will be on the hunt for their perfect partners.
0:42:44 > 0:42:45I hate eggs.
0:42:45 > 0:42:47For the home cooks,
0:42:47 > 0:42:49it's the chance to work alongside the best in the business.
0:42:49 > 0:42:52See, this one's where I've squeezed it too hard.
0:42:52 > 0:42:55But who will be chosen, and who will be Yes Chef champions?