0:00:02 > 0:00:03Four of the best chefs in Britain are on the hunt
0:00:03 > 0:00:06for their perfect partner.
0:00:06 > 0:00:09Three amateur home cooks are here to prove they have what it takes to be
0:00:09 > 0:00:12paired with the best in the business for the cooking experience
0:00:12 > 0:00:13of a lifetime.
0:00:15 > 0:00:16I hate eggs!
0:00:17 > 0:00:19Come on, reduce...
0:00:19 > 0:00:21Each day a different chef will choose their perfect
0:00:21 > 0:00:24partner from three talented home cooks...
0:00:24 > 0:00:27You see this one, I squeezed it too hard. Right, OK.
0:00:27 > 0:00:31..then all four pairs will go head-to-head in our Friday final,
0:00:31 > 0:00:35cooking for culinary royalty, Pierre Koffmann.
0:00:35 > 0:00:38What impresses me with food is the end result.
0:00:38 > 0:00:39The taste is the most important.
0:00:39 > 0:00:43The professional chefs' reputations are on the line.
0:00:43 > 0:00:45Are these going to be proper Yorkshire potions?
0:00:45 > 0:00:49- They certainly are.- And the amateur home cooks have a lot to live up to.
0:00:50 > 0:00:52This is Yes Chef.
0:00:55 > 0:00:57Hello and welcome to Yes Chef.
0:00:57 > 0:01:00Let's see who's cooking in the kitchen today.
0:01:02 > 0:01:06First, it's Rob Wilson, a strategy analyst from Birmingham.
0:01:06 > 0:01:07I tend to use spice.
0:01:07 > 0:01:09I like sort of Asian cooking.
0:01:09 > 0:01:12I don't really work against the clock so I think I'll have to
0:01:12 > 0:01:15be a little bit more regimented today.
0:01:15 > 0:01:17Next is Lucy Lawson.
0:01:17 > 0:01:21She's from Settle in north Yorkshire and runs a deli and farm shop.
0:01:21 > 0:01:24When people eat my food, they usually leave quite happy.
0:01:24 > 0:01:25Give me a tin of tomatoes,
0:01:25 > 0:01:28I'll make you soup or a stew, things like that.
0:01:29 > 0:01:31And finally, it's Jason Cowley.
0:01:31 > 0:01:33He's from Market Bosworth in Warwickshire
0:01:33 > 0:01:36and runs his own beauty clinic.
0:01:36 > 0:01:38My cooking style is very dinner party,
0:01:38 > 0:01:41so I like to spend a lot of time in preparation.
0:01:41 > 0:01:42I don't stress in the kitchen.
0:01:42 > 0:01:45People say I eat stress for breakfast.
0:01:45 > 0:01:46Probably lunch and dinner as well.
0:01:48 > 0:01:49Let's meet today's chef.
0:01:51 > 0:01:56Galton Blackiston is owner and chef patron of Morston Hall in Norfolk.
0:01:56 > 0:01:58You got your sharp boning knife?
0:01:58 > 0:02:00He's a huge champion of local produce,
0:02:00 > 0:02:03which he uses to create classical dishes of the highest quality.
0:02:03 > 0:02:05Presentation, has to look good,
0:02:05 > 0:02:08but it's what it tastes like is the most important thing.
0:02:08 > 0:02:12Aged just 17, he set up his own market stall.
0:02:12 > 0:02:14A career in the kitchen followed,
0:02:14 > 0:02:15which saw him travel the globe
0:02:15 > 0:02:18before returning to his beloved Norfolk.
0:02:18 > 0:02:20I'm quite a calm character in the kitchen,
0:02:20 > 0:02:23but when it's time to be serious I'm deadly serious.
0:02:24 > 0:02:27He's held a Michelin star for an incredible 18 years
0:02:27 > 0:02:30and is no stranger when it comes to competition.
0:02:30 > 0:02:33He knows exactly what it takes to stay at the top of the game.
0:02:33 > 0:02:36I want to choose somebody who's got that competitive spirit about them -
0:02:36 > 0:02:38otherwise what's the point? I'm going to smash it.
0:02:40 > 0:02:42Hello, everyone, and welcome to Yes Chef.
0:02:42 > 0:02:45Now, Galton, you're going to be picking one of our three home cooks
0:02:45 > 0:02:48to be your partner in this week's Friday final.
0:02:48 > 0:02:50What are you going to be looking for?
0:02:50 > 0:02:53Well, guys, first and foremost, enjoy it.
0:02:53 > 0:02:56Cook simply, tidily.
0:02:56 > 0:02:58Apart from that, have a laugh.
0:02:58 > 0:03:00Brilliant. OK, well, let's get on with it.
0:03:01 > 0:03:03Right, cooks, you've got 45 minutes.
0:03:03 > 0:03:06Good luck, because your time starts now.
0:03:08 > 0:03:09So our cooks are off.
0:03:09 > 0:03:12They're going all-out to win over Galton Blackiston with their
0:03:12 > 0:03:14signature dish.
0:03:14 > 0:03:18Today, Rob's chosen coriander chicken with ginger,
0:03:18 > 0:03:20garlic and Greek yoghurt, spicy rice and a lime,
0:03:20 > 0:03:22cucumber and tomato relish.
0:03:24 > 0:03:26I've done it a few times before, so I'm hoping nothing will go wrong.
0:03:26 > 0:03:28But you never know.
0:03:29 > 0:03:30Rob might be well practised at home,
0:03:30 > 0:03:32but with just 45 minutes on the clock,
0:03:32 > 0:03:35he must work fast to make sure his dish delivers on flavour.
0:03:36 > 0:03:39One part of it is spicy, one part is a bit more creamy,
0:03:39 > 0:03:42so I've got to make sure I get the spicing right.
0:03:42 > 0:03:46Beauty clinic owner Jason is unfazed by the competition.
0:03:47 > 0:03:48Feeling very confident at this stage.
0:03:51 > 0:03:55He's making venison with a butter and thyme infused potato stack,
0:03:55 > 0:03:57heritage carrots and roasted beetroot.
0:04:00 > 0:04:03The key part of this today is getting the venison correct.
0:04:03 > 0:04:05That's the star on the plate, the venison.
0:04:05 > 0:04:09Also the sauce is quite complicated in the sense of getting the
0:04:09 > 0:04:12reduction just so, so that it's a nice syrupy texture and finish.
0:04:15 > 0:04:18Over at the green station, Lucy has opted for a family favourite
0:04:18 > 0:04:20of chicken and spinach curry,
0:04:20 > 0:04:23served with yellow rice and a side of vegetable pakora.
0:04:24 > 0:04:26This is a dish I like to cook at home quite a lot.
0:04:26 > 0:04:28The kids like it cos it's not too spicy.
0:04:29 > 0:04:32But sticking to her plans under the watchful eye of an award-winning
0:04:32 > 0:04:34chef will be a real challenge.
0:04:34 > 0:04:36It's quite intimidating, but hopefully
0:04:36 > 0:04:38he'll enjoy what I'm cooking.
0:04:41 > 0:04:43- Hi, Jason.- All right, Jason?
0:04:43 > 0:04:44- Hi there.- How you getting on?
0:04:44 > 0:04:46Yeah, I'm pretty much on target, I think.
0:04:46 > 0:04:49- Good.- And I'm just about to take the potatoes out of here, parboil them,
0:04:49 > 0:04:52season it, in the oven, give it a bit of a crispy texture so that
0:04:52 > 0:04:54- we've got textures on the plate. - Yeah. You love cooking,
0:04:54 > 0:04:58- you love taking over at people's dinner parties, don't you? - You've heard.- Yes, I've heard.
0:04:58 > 0:04:59Absolutely, I do. I'm kind of known for it.
0:04:59 > 0:05:02There's people in our village - we go around and we cook.
0:05:02 > 0:05:03They may be doing Sunday lunch
0:05:03 > 0:05:06- and I walk in and out take over in the kitchen...- Can't help yourself.
0:05:06 > 0:05:09It's now at a point where our friend literally walks out the
0:05:09 > 0:05:10kitchen as I walk in.
0:05:10 > 0:05:13And I do take over, it's an embarrassing thing.
0:05:14 > 0:05:16- I need to get on.- OK.
0:05:16 > 0:05:18Oh, we'll go.
0:05:18 > 0:05:19Thank you. Good luck.
0:05:19 > 0:05:20Thank you.
0:05:25 > 0:05:28- Hi, Lucy.- Hiya. - Hi, Lucy.- Hiya.
0:05:28 > 0:05:30- How we getting on? - Fine, thank you.
0:05:30 > 0:05:33- All smelling good, isn't it, in this corner?- It does smell good!
0:05:33 > 0:05:36- It sure is.- A family favourite in our house at the moment.- Is it?
0:05:36 > 0:05:39- Yeah.- You've got two kids, haven't you?- I've got two kids -
0:05:39 > 0:05:44- Ben, who's six, and Amy, who's nine. - Yeah. And were you a trained nurse?
0:05:44 > 0:05:47I was beginning to do my nurse training, yeah.
0:05:47 > 0:05:49- And then you decided...- I had a bit a midlife crisis and a total career
0:05:49 > 0:05:52- change. Yeah.- So what do you do now?
0:05:52 > 0:05:55I have my own little farm shop and deli in the Yorkshire Dales.
0:05:55 > 0:05:56- Oh, lovely!- Yeah.
0:05:56 > 0:05:58- Yeah.- Lovely.- So I spend my life with food basically,
0:05:58 > 0:06:00which is what I wanted to do.
0:06:00 > 0:06:01Yeah, so how are you feeling?
0:06:01 > 0:06:03- Are you feeling confident?- OK, yeah.
0:06:03 > 0:06:04The curry's on. The pakora's next.
0:06:04 > 0:06:07- We're getting there. - What do you think, Galton?- No, good.
0:06:07 > 0:06:09I'm heavily into curries, actually.
0:06:09 > 0:06:10Looks good. Looks good.
0:06:10 > 0:06:12- It does. Well, good luck. - Thank you.- We'll let you get on.
0:06:12 > 0:06:13Thank you.
0:06:16 > 0:06:17Come on, reduce.
0:06:18 > 0:06:20- Hi, Rob.- Hi.- Hi.
0:06:20 > 0:06:22- Hi.- How are you?- I'm good.
0:06:22 > 0:06:24Good. Calm and relaxed?
0:06:24 > 0:06:26- Fairly, yeah.- Hey, you seem it.
0:06:26 > 0:06:27- As much as you can be, I guess. - Yeah.
0:06:27 > 0:06:30Slightly different to your sort of average curry dish, I suppose,
0:06:30 > 0:06:32because I'm spicing up the rice a little bit
0:06:32 > 0:06:34and I'm contrasting that with the chicken.
0:06:34 > 0:06:37So the chicken's going to go in a sort of coriander sauce.
0:06:37 > 0:06:40And is curry something that you love cooking at home all the time?
0:06:40 > 0:06:42Yeah, well, I'm from Birmingham, so there's a lot of curries
0:06:42 > 0:06:46going on in Birmingham. We go out quite a lot for curries
0:06:46 > 0:06:48and I just like playing with the spices a little bit.
0:06:48 > 0:06:51So you like a little bit of spice, not a...
0:06:51 > 0:06:52not a blow your...
0:06:52 > 0:06:55Erm, well, I suppose I like a lot of spice,
0:06:55 > 0:06:57but I don't like it to the extent where I can't taste the heat of the
0:06:57 > 0:07:00- rest of the ingredients. - Yeah. Well, good luck.- Thank you.
0:07:00 > 0:07:03- We'll let you carry on. - Thank you.- And we'll see you soon.
0:07:06 > 0:07:08It's good. It's a little bit tart.
0:07:08 > 0:07:10But that's good for the sauce. I'm happy with that.
0:07:10 > 0:07:13So let's start with Jason.
0:07:13 > 0:07:15- He's doing venison.- Mm-hmm.
0:07:15 > 0:07:18- What do you think? - I like the idea of cooking venison.
0:07:18 > 0:07:19This thing gets hot and cold, hot and cold.
0:07:19 > 0:07:22It looked a very, very simple dish to me.
0:07:22 > 0:07:24There's the roasted carrot and there's a bit of beetroot.
0:07:24 > 0:07:26You know, if you're going to do something simple,
0:07:26 > 0:07:28the elements have all got to work properly.
0:07:28 > 0:07:30- They've got to be excellent, haven't they?- Yeah.
0:07:30 > 0:07:32- He's got to get that venison right.- Mm.
0:07:32 > 0:07:34This pan's just not getting hot.
0:07:35 > 0:07:37Let's move on to Lucy.
0:07:37 > 0:07:39She's making chicken curry.
0:07:39 > 0:07:41Yes, I like the idea of that.
0:07:41 > 0:07:44She's obviously doing something that's in her comfort zone as well.
0:07:44 > 0:07:47So that's lovely. Just wanted a little bit more seasoning.
0:07:47 > 0:07:51I'm always a little surprised that people will use breast.
0:07:51 > 0:07:54Generally, you'd want chicken thighs, which are much more
0:07:54 > 0:07:56forgiving and don't dry out as much.
0:07:56 > 0:07:59- Mm.- So if they can achieve that with a chicken breast...- Yeah.
0:07:59 > 0:08:00..then that's good.
0:08:01 > 0:08:03Last but not least, Rob?
0:08:03 > 0:08:06- I liked the way he is calm.- Yeah.
0:08:06 > 0:08:08I liked the way he is tidy.
0:08:08 > 0:08:11I liked the idea of a little salad going with the curry.
0:08:11 > 0:08:12- Yeah.- He spiced up his rice.
0:08:12 > 0:08:14- He's put some raisins and sultanas...- Yes, he has.
0:08:14 > 0:08:15It looked delicious actually.
0:08:15 > 0:08:17So hopefully they will turn out OK.
0:08:17 > 0:08:19- Yeah.- All right.
0:08:20 > 0:08:22This pan is just not getting hot.
0:08:22 > 0:08:25It's just like boiling it. Just need a bit of colour on it, that's all.
0:08:25 > 0:08:28Because the pan wasn't hot to start with, I don't think it's...
0:08:28 > 0:08:30I think it's going to be a bit on the rare side.
0:08:32 > 0:08:34You've got ten minutes to go, guys.
0:08:34 > 0:08:36There's just ten minutes left.
0:08:38 > 0:08:41With time quickly running out, each one of our home cooks are trying
0:08:41 > 0:08:43their hardest to impress Galton
0:08:43 > 0:08:46and it looks like everything's ticking along nicely for Rob.
0:08:47 > 0:08:50Everything's cooked as I like it, so it's all going according to plan.
0:08:52 > 0:08:54But over on the green station,
0:08:54 > 0:08:58Lucy has left it until the last few minutes to cook her pakoras.
0:08:58 > 0:09:00Yeah, it's a messy job, you've got to get your hands stuck in.
0:09:00 > 0:09:01It's a bit of a messy job.
0:09:01 > 0:09:04Lucy, are these going to be proper Yorkshire portions?
0:09:04 > 0:09:06They certainly are, there's nothing wrong with that.
0:09:06 > 0:09:08No, no, no.
0:09:09 > 0:09:11For her pakoras to be crispy,
0:09:11 > 0:09:15it's essential that Lucy deep-fries them in a very hot oil.
0:09:15 > 0:09:16That's just going to mush.
0:09:16 > 0:09:19And it seems she's struggling for space.
0:09:19 > 0:09:21It's usually done in a big
0:09:21 > 0:09:24pan and I can't have two big pans on the hob at once.
0:09:24 > 0:09:26So they're all falling to pieces.
0:09:26 > 0:09:29- Pan won't get any hotter. - SHE SIGHS
0:09:31 > 0:09:32It's got some heat under it now.
0:09:34 > 0:09:37The temperatures I wanted a little bit higher but that's all worked out
0:09:37 > 0:09:39now, so that's good. I'm trying to reduce this down.
0:09:39 > 0:09:42Yeah, it's all coming together nicely.
0:09:42 > 0:09:46So, Jason's successfully rescued his venison and it looks like Lucy's
0:09:46 > 0:09:49transferred her pakoras into a new pan.
0:09:49 > 0:09:52So, fingers crossed we can get some pakoras cooked.
0:09:52 > 0:09:54One minute left.
0:09:54 > 0:09:55One minute to go.
0:09:57 > 0:09:59Should be nice and brown. That'll do nicely.
0:10:02 > 0:10:03- They're OK.- All right.
0:10:03 > 0:10:05They're perfect now.
0:10:05 > 0:10:07A bit of pressure does everybody the world of good!
0:10:07 > 0:10:09SHE LAUGHS
0:10:09 > 0:10:11As the first challenge comes to an end,
0:10:11 > 0:10:14Rob is first to turn his mind to presentation.
0:10:15 > 0:10:16Closely followed by Jason.
0:10:18 > 0:10:20But using every last second to impress Galton
0:10:20 > 0:10:22with her curry is Lucy.
0:10:23 > 0:10:27Ten, nine, eight, seven,
0:10:27 > 0:10:31six, five, four,
0:10:31 > 0:10:33three, two,
0:10:33 > 0:10:34one. That's it.
0:10:34 > 0:10:36Stop cooking. Step away from your plates.
0:10:36 > 0:10:37You've done all you can.
0:10:41 > 0:10:43First into the tasting room is Rob.
0:10:43 > 0:10:47He's made coriander chicken with ginger, garlic and Greek yoghurt,
0:10:47 > 0:10:51served with spicy rice and a lime, cucumber and tomato relish.
0:10:55 > 0:10:57- How was that?- Wow.
0:10:57 > 0:11:01It was good, it all went according to plan so I'm hoping it's going to
0:11:01 > 0:11:02- taste nice for you.- Looks great.
0:11:02 > 0:11:04- It does look great.- Looks great.
0:11:04 > 0:11:06- I'm looking forward to this. - Yes, same. Let's tuck in.
0:11:12 > 0:11:14The rice is super tasty.
0:11:18 > 0:11:21That is a curry I'd be happy to eat at home.
0:11:22 > 0:11:23Very nice.
0:11:24 > 0:11:26- And the chicken's nice and tender as well, isn't it?- Mm.
0:11:26 > 0:11:29I noticed he cooked it with about 15 minutes to go.
0:11:29 > 0:11:31- That's right.- Very nice.
0:11:31 > 0:11:33Nice and zingy, the salad, isn't it?
0:11:33 > 0:11:34I think it's all very clever.
0:11:34 > 0:11:37Well done. It's all different and contrasting.
0:11:37 > 0:11:39- I like it.- Thank you.
0:11:39 > 0:11:42Well done. If you'd like to go back to the waiting room,
0:11:42 > 0:11:43we'll see you shortly.
0:11:43 > 0:11:45- Thank you.- Thanks, Rob. - Thanks, guys.- Thank you.
0:11:47 > 0:11:49I was really happy with how the cooking went and also the comments
0:11:49 > 0:11:52afterwards so, yeah, really pleased.
0:11:52 > 0:11:53That rice is delicious.
0:11:54 > 0:11:56I'm quite taken with that.
0:11:56 > 0:11:57The spice was the rice.
0:11:57 > 0:12:00- Yeah.- The flavour was the chicken
0:12:00 > 0:12:03and a lovely, fresh, tangy little salad.
0:12:03 > 0:12:04I think that works a treat.
0:12:04 > 0:12:06- Yeah.- I really do.
0:12:06 > 0:12:08- Really very nice.- It's delicious.
0:12:08 > 0:12:12I'm really desperate to impress and carry on the good work so I really
0:12:12 > 0:12:13want to do well in this round.
0:12:15 > 0:12:17It's Jason's turn next.
0:12:17 > 0:12:21He's serving venison with a thyme-infused potato stack,
0:12:21 > 0:12:23heritage carrots and roasted beetroot,
0:12:23 > 0:12:26topped with a blackcurrant and port jus.
0:12:28 > 0:12:30- Hi there.- Hi.- Jason.
0:12:30 > 0:12:33- How was that for you?- Good. Interesting. I didn't run out of
0:12:33 > 0:12:35- time...- No, you didn't.- ..which I thought I might do, so I was quite
0:12:35 > 0:12:38- pleased with that. - OK, let's tuck in.- Go on, go on.
0:12:44 > 0:12:46The venison's cooked nicely.
0:12:46 > 0:12:50I saw you having one or two problems with getting the pan hot enough to
0:12:50 > 0:12:51seal off properly.
0:12:51 > 0:12:56It didn't get hot enough too quickly so it was more boiling than searing.
0:12:56 > 0:12:58Very tasty and the sauce is nice and sweet.
0:12:58 > 0:13:00- Good.- I like a sweet sauce, I must say.
0:13:02 > 0:13:03Mmm.
0:13:06 > 0:13:09You know, it's a tasty, really tasty plate of food.
0:13:09 > 0:13:11It is tasty. It was good.
0:13:11 > 0:13:13Really good. I can't knock it too much.
0:13:13 > 0:13:15- Brilliant.- Good, thank you. - Happy with that?
0:13:15 > 0:13:17- Very happy with that. - Good. Well done, Jason.
0:13:17 > 0:13:19OK, well, if you'd like to go back to the waiting room,
0:13:19 > 0:13:21- we'll see you shortly. - Wonderful, thank you both.
0:13:21 > 0:13:24Thank you very much. Well done.
0:13:24 > 0:13:25I think it went really well.
0:13:25 > 0:13:28I'm happy. I'm happy with that.
0:13:28 > 0:13:30That's really good.
0:13:30 > 0:13:32- Nice dish?- Yeah, nice dish.
0:13:32 > 0:13:36It is a mistake on Jason's part that he didn't get his pan hot enough to
0:13:36 > 0:13:38- seal the meat off properly.- Right.
0:13:38 > 0:13:42- It didn't seal it.- Mm. - It sort of stewed it a little bit.
0:13:42 > 0:13:45It feels amazing to have a Michelin star chef try my food and to hear
0:13:45 > 0:13:47the feedback, the positive feedback, fantastic.
0:13:49 > 0:13:52And finally, it's Lucy with her dish of the day.
0:13:52 > 0:13:56She's made a chicken and spinach curry with some yellow rice,
0:13:56 > 0:13:59yoghurt, coriander and a side of vegetable pakoras.
0:14:04 > 0:14:05- Hiya, Lucy.- There you go.
0:14:05 > 0:14:07How was the challenge for you?
0:14:07 > 0:14:09- Wow.- Interesting. I really enjoyed it, yeah.
0:14:09 > 0:14:11Lovely. Go for it.
0:14:11 > 0:14:12Let's taste.
0:14:12 > 0:14:15- I'm going to have a pakora. - Mm, yeah, go on.
0:14:18 > 0:14:20Mm, nice.
0:14:21 > 0:14:22They're spicy but not too spicy.
0:14:22 > 0:14:24- Mm, just nice.- Yeah.
0:14:24 > 0:14:25Now then.
0:14:30 > 0:14:32- Oh, nice flavours.- Mm. - Really nice flavours.
0:14:32 > 0:14:33Thank you.
0:14:33 > 0:14:36I have to say, Lucy, I was worried that using chicken breast,
0:14:36 > 0:14:38- that it would be dry, but it's not.- Yeah.
0:14:38 > 0:14:41- It's very tasty. The spice is just right, for me.- Yeah, yeah.
0:14:41 > 0:14:44- It's a nice plate of food, really nice. Well done.- Thank you.
0:14:44 > 0:14:46- Thank you.- If you'd like to go back to the waiting room,
0:14:46 > 0:14:48- we'll see you very soon. - Thanks a lot.- Thanks, Lucy.- Thanks.
0:14:51 > 0:14:52It went really, really well.
0:14:52 > 0:14:54I really enjoyed it and can't believe how quick
0:14:54 > 0:14:56the 45 minutes went.
0:14:56 > 0:14:57I thought the pakora was really nice,
0:14:57 > 0:15:00I thought the dip which it went into lacked a little bit.
0:15:00 > 0:15:02No seasoning, no lime juice.
0:15:02 > 0:15:04- Really nice bit of tomato coming through.- Yeah.
0:15:04 > 0:15:07Perhaps a little too tomatoey for me.
0:15:07 > 0:15:10- Right, OK.- I think we need to impress in the next round,
0:15:10 > 0:15:11all of us. It's a tough competition.
0:15:11 > 0:15:13We've got to really give it our all.
0:15:13 > 0:15:15So, having tasted all three dishes,
0:15:15 > 0:15:18is anyone standing out at the moment?
0:15:18 > 0:15:22Yeah, I have my eye on one in particular but I'll tell you,
0:15:22 > 0:15:24it can all change in my 15 minute challenge.
0:15:24 > 0:15:26It's a challenge for me, let alone them!
0:15:28 > 0:15:29Well, let's go and do it.
0:15:33 > 0:15:36Galton can choose only one of these three home cooks as his partner for
0:15:36 > 0:15:37Friday's final.
0:15:39 > 0:15:41And he has just one more round to see everyone in action.
0:15:45 > 0:15:46Right, well, Galton has now set you
0:15:46 > 0:15:49a challenge to see who's got the skills
0:15:49 > 0:15:52looking he's for. So, Galton, tell us what we're doing.
0:15:52 > 0:15:53Right, very simple.
0:15:53 > 0:15:57We're going to boil quail's eggs for two minutes 35 seconds precisely.
0:15:57 > 0:16:01Wrap the quail's egg in potato string, fry it, season it, serve it,
0:16:01 > 0:16:04so hopefully the egg is nice and soft in the middle and the potato is
0:16:04 > 0:16:06cooked round the outside.
0:16:06 > 0:16:11- All right?- Let's get on. - Right, so make sure your water is
0:16:11 > 0:16:13nicely boiling, OK?
0:16:13 > 0:16:14So, that's about right.
0:16:14 > 0:16:17So we're going for 2 minutes 35 from now.
0:16:17 > 0:16:19Check my watch.
0:16:19 > 0:16:20Now, peel the potato.
0:16:22 > 0:16:25Take your time with it cos you want to get it right.
0:16:25 > 0:16:27Like so.
0:16:29 > 0:16:30Potato onto there.
0:16:35 > 0:16:37The quicker you do it,
0:16:37 > 0:16:39the longer your strands are.
0:16:39 > 0:16:41And you want long strands of potato.
0:16:44 > 0:16:45That's it, OK?
0:16:45 > 0:16:48It makes it easier to wrap round the egg.
0:16:48 > 0:16:52Now then, I think I'm looking pretty good on this.
0:16:52 > 0:16:54So, straightaway into ice-cold water.
0:16:55 > 0:16:57OK?
0:16:58 > 0:17:02Whilst that's there, don't waste the water.
0:17:03 > 0:17:04Straight in with that, OK?
0:17:05 > 0:17:07Right, gently...
0:17:09 > 0:17:10..try and peel them.
0:17:11 > 0:17:13Quite a fiddly thing.
0:17:13 > 0:17:14Take your time with it.
0:17:16 > 0:17:18Cos I can feel this is a nice, soft egg in here
0:17:18 > 0:17:20and I don't want to break it.
0:17:20 > 0:17:23You do have to carry spares because you will break some.
0:17:24 > 0:17:28Right, now then, the tricky bit.
0:17:28 > 0:17:31To be fair, this is quite good, I've surprised myself!
0:17:33 > 0:17:34I've done them quite well.
0:17:35 > 0:17:37Right, so now...
0:17:38 > 0:17:40..we wrap.
0:17:40 > 0:17:41And we wrap.
0:17:42 > 0:17:44- A few times round.- It's fiddly.
0:17:44 > 0:17:45It's very fiddly.
0:17:47 > 0:17:52- Gosh, that is fiddly.- It is a skills test, it's a real skills test.
0:17:52 > 0:17:56Like so. OK, so you end up like that.
0:17:56 > 0:17:58OK, let's try and see if I can keep it on.
0:17:59 > 0:18:00Slot it in.
0:18:07 > 0:18:08That's how you want it.
0:18:09 > 0:18:11OK? Like so.
0:18:15 > 0:18:18- Phew!- Lovely. SHE LAUGHS
0:18:18 > 0:18:19- Go for it. Take one.- Thank you.
0:18:21 > 0:18:23- They're great for vegetarians.- Yeah.
0:18:23 > 0:18:25- Beautiful. - What do you think?- Lovely.
0:18:25 > 0:18:30- Lovely.- Yeah. I think it's a tough challenge for a 15 minute challenge.
0:18:30 > 0:18:32- I'll give you an extra five minutes...- Good.
0:18:32 > 0:18:34..and we'll see how we go.
0:18:34 > 0:18:35Are you feeling confident, guys?
0:18:35 > 0:18:36- Yeah.- Yeah.- Good, OK,
0:18:36 > 0:18:39well, if you'd like to make your way back to your work stations,
0:18:39 > 0:18:40we'll begin.
0:18:44 > 0:18:48For the chef's challenge, Galton is looking for a crispy potato shell
0:18:48 > 0:18:54wrapped around a gooey centred quails egg, all in just 20 minutes.
0:18:54 > 0:18:57The home cooks have three eggs each and must replicate the method from
0:18:57 > 0:19:00memory, but Lucy's already identified
0:19:00 > 0:19:02a potential stumbling block.
0:19:02 > 0:19:05I've never used a spiralizer before but we'll give it a go.
0:19:06 > 0:19:09Hopefully it should be OK. Looks tricky, though. Does look tricky.
0:19:14 > 0:19:17Our home cooks are aiming for long strands of potatoes.
0:19:17 > 0:19:19If they're too short,
0:19:19 > 0:19:21wrapping the potato round the egg will prove tricky.
0:19:26 > 0:19:28- How you getting on? - Good. Eggs are in.
0:19:28 > 0:19:29- Good.- Spiralized the potato.
0:19:29 > 0:19:31Nice long strands?
0:19:31 > 0:19:34- Yeah, very good indeed.- Good.- Quite happy with it.- Good, good, good.
0:19:34 > 0:19:37- Excellent.- Obviously waiting for the eggs to come out.- Yup.
0:19:37 > 0:19:40Pop the eggs in the ice water and the potato straight into the pan.
0:19:40 > 0:19:41- Good.- Brilliant.
0:19:41 > 0:19:42Good luck.
0:19:42 > 0:19:44TIMER BEEPS Eggs out.
0:19:44 > 0:19:46That's it.
0:19:46 > 0:19:50- You OK?- Yeah. - Nice spirals there.
0:19:50 > 0:19:52Yeah, I hope so.
0:19:53 > 0:19:56- How you getting on? - How you doing, Rob?- OK, pretty good.
0:19:56 > 0:19:57I've just taken the eggs out
0:19:57 > 0:20:00- and I've spiralized my potato. - Good.- I'm just going to
0:20:00 > 0:20:02put that in there and just give it a couple of minutes.
0:20:02 > 0:20:04- Good.- Good luck.- Thank you.
0:20:08 > 0:20:11Whilst Lucy gets her potatoes on to boil,
0:20:11 > 0:20:13Jason's first to start shelling his quail's egg...
0:20:14 > 0:20:16..closely followed by Rob.
0:20:16 > 0:20:19It's really, really fiddly so... There's lots of bits of shell.
0:20:19 > 0:20:20Really, really tricky.
0:20:21 > 0:20:24But Lucy, who's been busy concentrating on her potatoes,
0:20:24 > 0:20:26is playing catch up.
0:20:26 > 0:20:28This one's lost half the white.
0:20:28 > 0:20:30Those two are pretty OK.
0:20:31 > 0:20:34I can get the potatoes out now, I think. They've had long enough.
0:20:34 > 0:20:35So far, so good?
0:20:35 > 0:20:37Yes, interesting, isn't it?
0:20:37 > 0:20:39They all put their quails eggs in.
0:20:40 > 0:20:43Only one put them all in one fell swoop, which is what you should do.
0:20:43 > 0:20:45- And that was Jason? - And that was Jason.
0:20:45 > 0:20:50The others put one, one, one and what that does
0:20:50 > 0:20:53is that the last ones that go in are probably five to ten seconds later
0:20:53 > 0:20:54- than the first one that went in...- Yeah.
0:20:54 > 0:20:57..which'll mean when they're peeling them they'll be harder to peel,
0:20:57 > 0:20:59- cos they haven't had - 2- minutes 35 seconds.- Yeah.
0:20:59 > 0:21:01So it'll cause them a problem.
0:21:01 > 0:21:04The first one, I was a bit heavy-handed with so the yolk's come
0:21:04 > 0:21:06out of that one, so number two,
0:21:06 > 0:21:09I'm going a bit more cautiously this time.
0:21:09 > 0:21:11You've got to be so careful.
0:21:11 > 0:21:14- You know, it's a tough challenge, isn't it?- It is a tough...
0:21:14 > 0:21:16- Tough challenge! - ..fiddly challenge.- Yeah!
0:21:22 > 0:21:26Uh, I think I'm doing OK, but it's getting the whole egg covered.
0:21:27 > 0:21:29You can feel the tension in the room.
0:21:34 > 0:21:37Five minutes left, guys, you've got five minutes.
0:21:43 > 0:21:46With two out of his three quail's eggs successfully wrapped,
0:21:46 > 0:21:47Rob starts to deep fry.
0:21:51 > 0:21:55'But on the green station, Lucy's still working on her potato.'
0:21:55 > 0:21:57They look good.
0:21:57 > 0:22:00'And the pressure is causing mistakes.'
0:22:00 > 0:22:03- So, this one, I've squeezed it too hard. - SHE GASPS
0:22:03 > 0:22:05Right, OK.
0:22:05 > 0:22:07So, with two eggs deep frying,
0:22:07 > 0:22:09Lucy needs to work fast to complete the dish on time.
0:22:12 > 0:22:15Ten, nine,
0:22:15 > 0:22:17eight, seven,
0:22:17 > 0:22:19six, five,
0:22:19 > 0:22:21four, three,
0:22:21 > 0:22:22two, one.
0:22:22 > 0:22:24That's it! Time's up!
0:22:24 > 0:22:25Step away from your eggs.
0:22:27 > 0:22:28It's time to taste.
0:22:30 > 0:22:32It's crunch time.
0:22:32 > 0:22:34One of our home cooks will be leaving the competition at the end
0:22:34 > 0:22:38of this challenge and, keeping their performance from round one in mind,
0:22:38 > 0:22:40Galton will be judging their potato-wrapped quail's eggs
0:22:40 > 0:22:42to firm up his decision.
0:22:43 > 0:22:47- Shall we have a...- Shall we? - ..test?- Right.
0:22:47 > 0:22:48I'll just break this one.
0:22:55 > 0:22:58- That's quite nice.- Good, thank you.
0:22:58 > 0:23:02And this one, yeah, little bit better done but...
0:23:02 > 0:23:04overall, yeah.
0:23:04 > 0:23:05- Yeah.- Nice.
0:23:07 > 0:23:08Now, then.
0:23:14 > 0:23:15Thank you.
0:23:15 > 0:23:17Again, nice, soft yolk.
0:23:19 > 0:23:20I hate eggs!
0:23:21 > 0:23:25I can't believe you've done an egg skills test and you hate eggs!
0:23:27 > 0:23:29I'm joking! No, it's nice.
0:23:29 > 0:23:31I love them. I'm happy to eat them.
0:23:31 > 0:23:32Shall we have a look at this one?
0:23:34 > 0:23:37- Oh, what's happened there?- Cos the yolk's gone down the side there.
0:23:37 > 0:23:38- Oh, it's split, OK.- OK?
0:23:50 > 0:23:52Wow.
0:23:52 > 0:23:55- You see the different contrast in those?- Mm.
0:23:55 > 0:23:56That one's perfect.
0:23:56 > 0:23:59- The other one was a bit better done, wasn't it?- Mm.
0:23:59 > 0:24:00All very good.
0:24:00 > 0:24:02- Happy?- I'm very happy.
0:24:02 > 0:24:04OK, well, well done, all three of you.
0:24:04 > 0:24:06If you'd like to go back to the waiting room,
0:24:06 > 0:24:08we will see you shortly, but thank you very much.
0:24:08 > 0:24:10- Thank you.- Thank you.- Well done.
0:24:11 > 0:24:14The home cooks have done all they can,
0:24:14 > 0:24:16so Galton has a tough decision to make.
0:24:16 > 0:24:18They all did it well.
0:24:18 > 0:24:20They did it very, very well.
0:24:20 > 0:24:22I've never done anything like that before.
0:24:22 > 0:24:24The fiddliness of it, the peeling of the eggs, not to break them,
0:24:24 > 0:24:27I was really pleased to finish it, to put something on the plate.
0:24:27 > 0:24:30Jason's first dish, for me,
0:24:30 > 0:24:32- was average.- Uh-huh.
0:24:32 > 0:24:35- But he excelled on...- Yeah. - ..the potato and quail's egg dish.
0:24:35 > 0:24:37He was very on-time. He was on it.
0:24:37 > 0:24:40It looks like I didn't do as well as the other guys,
0:24:40 > 0:24:42so I might have fallen a bit behind there,
0:24:42 > 0:24:44but, you know, we'll have to see how he feels about that.
0:24:44 > 0:24:46So, I've got my fingers crossed.
0:24:46 > 0:24:49- Rob, his first dish, I thought, was delicious.- Yeah.
0:24:49 > 0:24:52But his task with the quail's egg and the potato,
0:24:52 > 0:24:54he wasn't good at.
0:24:55 > 0:24:57Not an easy challenge at all, though, those eggs -
0:24:57 > 0:24:59you've got to be really delicate.
0:24:59 > 0:25:01Now, then, Lucy, for me,
0:25:01 > 0:25:03her main dish was quite good.
0:25:03 > 0:25:05Her quail dish,
0:25:05 > 0:25:08they were good, so she's sort of sat in the middle there.
0:25:10 > 0:25:12I've pulled all the stops out, so fingers crossed,
0:25:12 > 0:25:14but one of us has got to go.
0:25:14 > 0:25:18- It is who is going to work well with you on Friday.- Hmm.
0:25:18 > 0:25:21I've got an idea, I have to say,
0:25:21 > 0:25:23but it's a really close run thing.
0:25:23 > 0:25:26Well, would you like a couple more minutes to think about it?
0:25:26 > 0:25:29- Yes, yes.- All right, OK, well, I'll leave you for a bit.- Yeah.
0:25:31 > 0:25:35Galton must pick the perfect partner for the Friday final.
0:25:35 > 0:25:38He can take only two cooks through to the next round.
0:25:39 > 0:25:42I know you've made it really tough for Galton
0:25:42 > 0:25:44to pick one of you to leave,
0:25:44 > 0:25:48but he has made his decision, so it's over to you, Galton.
0:25:48 > 0:25:51Thank you. You did, all of you, brilliantly today.
0:25:51 > 0:25:54And it's a tough, tough decision.
0:25:54 > 0:25:57You all had your strong and weak points.
0:25:57 > 0:26:01The one I'm choosing to go home just lacks a little bit of confidence.
0:26:05 > 0:26:07- And it's Lucy.- OK.
0:26:07 > 0:26:09- I'm s-... OK?- Aw, Lucy.- Thank you.
0:26:09 > 0:26:11Thank you so much, but you've been brilliant.
0:26:11 > 0:26:14I'm gutted to be going home and not through to the next round,
0:26:14 > 0:26:17but there's two great competitors in there - they've done really,
0:26:17 > 0:26:18really well, so good luck to them both.
0:26:18 > 0:26:21No, no, it's fine, don't worry. Well done.
0:26:23 > 0:26:26So, just two home cooks remain.
0:26:26 > 0:26:27Beauty clinic owner Jason...
0:26:27 > 0:26:29I'm amazed that I've got through,
0:26:29 > 0:26:31following my first dish this morning,
0:26:31 > 0:26:34but I think the eggs dragged me through, so I'm absolutely thrilled.
0:26:34 > 0:26:37..and strategy analyst, Rob.
0:26:37 > 0:26:39I didn't do the best second challenge,
0:26:39 > 0:26:40but really pleased to get through on
0:26:40 > 0:26:44the strength of my first bit, so, yeah, really chuffed with that.
0:26:44 > 0:26:47It's now time for our third and final challenge.
0:26:47 > 0:26:50Now, our home cooks have been given all the ingredients to one
0:26:50 > 0:26:52of Galton's dishes.
0:26:52 > 0:26:54They'll have one hour to identify all the ingredients,
0:26:54 > 0:26:57and to create a dish of their own, so for you at home,
0:26:57 > 0:26:59here's what Galton's chosen.
0:27:00 > 0:27:02Galton's chosen
0:27:02 > 0:27:04quail, grapes and coriander,
0:27:04 > 0:27:06cauliflower and potato,
0:27:06 > 0:27:08shallots,
0:27:08 > 0:27:10chicken stock and double cream,
0:27:10 > 0:27:11goose fat, Tabasco,
0:27:11 > 0:27:13sunflower oil,
0:27:13 > 0:27:16quail's eggs and Worcester sauce,
0:27:16 > 0:27:18white vinegar and curry powder,
0:27:19 > 0:27:21Dijon mustard, tomato ketchup
0:27:21 > 0:27:22and caster sugar.
0:27:23 > 0:27:26Easy enough for a Michelin-starred chef,
0:27:26 > 0:27:28but what will our home cooks think?
0:27:30 > 0:27:32So, Galton, any tips for our cooks?
0:27:32 > 0:27:35Well, gents,
0:27:35 > 0:27:37I would say, cook confidently.
0:27:37 > 0:27:39Be excited about what you see underneath here,
0:27:39 > 0:27:42because there are lots of ingredients,
0:27:42 > 0:27:44and enjoy the experience of everything.
0:27:44 > 0:27:48- Good. Right, cooks.- OK? - You have one hour.
0:27:48 > 0:27:51Reveal your ingredients because your time stars now.
0:27:51 > 0:27:53Good luck.
0:27:55 > 0:27:56Mm.
0:27:57 > 0:27:59Quail's eggs again.
0:28:00 > 0:28:02I'm fairly sure it's kind of a gamey sort of bird,
0:28:02 > 0:28:05so I've got a little bit of an idea what to do with that.
0:28:05 > 0:28:08Even though I'm not 100% confident which one it is!
0:28:08 > 0:28:12Whilst Rob's still investigating his ingredients,
0:28:12 > 0:28:14Jason quickly formulates a plan.
0:28:14 > 0:28:18It's a little bit hit and miss at the moment, but I'm doing the quail.
0:28:18 > 0:28:21With that, I'm going to be doing a cauliflower puree.
0:28:21 > 0:28:24I don't know where the grapes come into it, so I'll be leaving those
0:28:24 > 0:28:26to one side.
0:28:30 > 0:28:32- Hi, Rob.- Hi.
0:28:32 > 0:28:34How are we getting on?
0:28:34 > 0:28:36We're getting on all right. So, I've got the quail.
0:28:36 > 0:28:40Um, I've pan-fried those. I'm going to make a sauce,
0:28:40 > 0:28:41gravy-type sauce,
0:28:41 > 0:28:44maybe with some of the Worcester, Tabasco sort of thing.
0:28:44 > 0:28:47So, what about the grapes, have they thrown you?
0:28:47 > 0:28:48They have thrown me, yes, so, um,
0:28:48 > 0:28:51- I'm not sure whether I'll use them. - What's this here?
0:28:51 > 0:28:52Do you know what this is?
0:28:52 > 0:28:55Oh, it's either curry powder or turmeric.
0:28:55 > 0:28:57It's curry powder, I think.
0:28:57 > 0:28:59So, overall, are you feeling quite confident?
0:28:59 > 0:29:01I think I'll get something on the plate,
0:29:01 > 0:29:04- and hopefully it'll taste good. - Perfect.- Yeah, OK.
0:29:09 > 0:29:10How are we getting on?
0:29:10 > 0:29:13Good, good. You know, we've got the quail's eggs here,
0:29:13 > 0:29:14they'll be staying there!
0:29:16 > 0:29:19After this morning! But, yeah, I won't be using all of these -
0:29:19 > 0:29:21it's clearly the ketchup, that's a mystery to me.
0:29:21 > 0:29:23I've got the cauliflower off over here.
0:29:23 > 0:29:25Are you steaming it? What are you...?
0:29:25 > 0:29:27Steaming it, then I'm going to puree it down.
0:29:27 > 0:29:30- Yes!- Well, good luck. - Thank you.- Good.
0:29:34 > 0:29:37I kind of know what I'm doing, but it's nice to have a
0:29:37 > 0:29:39defined idea of what you're going to do before you start,
0:29:39 > 0:29:42rather than starting without an idea, so.
0:29:42 > 0:29:44- Let's start with Rob.- Yeah.
0:29:44 > 0:29:48- He seems a little unsure of some of the ingredients.- He does, he does.
0:29:48 > 0:29:51- Things are on that table for a reason.- Yeah.
0:29:51 > 0:29:53- Those grapes need to be used.- Yeah.
0:29:53 > 0:29:56I don't want to see them not used.
0:29:56 > 0:29:58I'm surprised none of them have said,
0:29:58 > 0:30:02- "Oh, I'll do a quail egg wrapped in potato."- Yeah, why not?- Why not?
0:30:02 > 0:30:05What I need to keep an eye on is the, uh,
0:30:05 > 0:30:07the reduction, the gravy, the sauce as it were.
0:30:07 > 0:30:09I need to get that right.
0:30:09 > 0:30:10Let's move on to Jason.
0:30:10 > 0:30:13- Jason was right in it, right from the word go.- Yeah.
0:30:13 > 0:30:15So, he's got a plan.
0:30:15 > 0:30:17Letting the birds rest now,
0:30:17 > 0:30:19carve the breast off the bone.
0:30:19 > 0:30:22They should be nice and tender still.
0:30:22 > 0:30:25He's rested his quails whole with the coriander in the cavity.
0:30:25 > 0:30:26Quite nice.
0:30:28 > 0:30:32Our two home cooks are trying their hardest to impress Galton,
0:30:32 > 0:30:35and in an attempt to make his dish stand out,
0:30:35 > 0:30:37Jason's decided to take the legs off his bird
0:30:37 > 0:30:41and concentrate on serving the roasted breast.
0:30:41 > 0:30:43A little bit pink maybe, I'm hoping.
0:30:43 > 0:30:4515 minutes left.
0:30:45 > 0:30:4715 minutes, guys.
0:30:50 > 0:30:52I'm just going to put a bit of mustard,
0:30:52 > 0:30:55a bit of Worcester, to create a little bit of a zing on the sauce.
0:30:55 > 0:30:58Hopefully that will make it nice.
0:30:58 > 0:31:01Galton wants a partner who shows a natural gift with flavours,
0:31:01 > 0:31:05and he's keeping a close eye on Rob, who's plucked up the courage
0:31:05 > 0:31:08to go for the grapes, and has added them to his sauce.
0:31:08 > 0:31:10The sauce is the kind of key part,
0:31:10 > 0:31:12that's going to bring it all together.
0:31:12 > 0:31:14Hopefully, the taste and flavours there will go well with
0:31:14 > 0:31:16the quail and the other ingredients I've got.
0:31:17 > 0:31:21Meanwhile, Jason's making good progress with his dish.
0:31:21 > 0:31:25But Galton's concerned he might be playing it a bit too safe.
0:31:25 > 0:31:26Jason, how's it going?
0:31:26 > 0:31:29- Yeah, it's going OK.- Quite a lot of ingredients not being used?
0:31:29 > 0:31:31Absolutely. I didn't want to complicate things.
0:31:31 > 0:31:34I didn't know how to use some of them. It's just using ingredients
0:31:34 > 0:31:37- for ingredients' sake, and that's maybe not the right thing to do.- OK.
0:31:37 > 0:31:40- OK, yeah.- So, yeah, all looking quite good.
0:31:40 > 0:31:41- Organised.- Thank you.
0:31:43 > 0:31:45These last few minutes are crucial,
0:31:45 > 0:31:49but Rob's still not convinced about his menu.
0:31:49 > 0:31:52Potatoes in the oven.
0:31:52 > 0:31:54Oh, your chips? Roasted, not chips.
0:31:54 > 0:31:57- A little bit of...- Yeah. - ..curry powder in there.
0:31:57 > 0:31:59Hopefully, that goes with the sauce.
0:31:59 > 0:32:02- At the moment, I'm not too sure. - Good lad, good lad.
0:32:06 > 0:32:08Two minutes left, guys.
0:32:08 > 0:32:09Two minutes to go.
0:32:18 > 0:32:21So, both cooks get their birds onto the plate,
0:32:21 > 0:32:25but whose quail will secure them a place in the final?
0:32:27 > 0:32:28That's it, time is up.
0:32:28 > 0:32:30Step away from your plates.
0:32:33 > 0:32:36First into the judging room is Rob.
0:32:36 > 0:32:38He's chosen to serve pan-fried quail
0:32:38 > 0:32:40on a bed of cauliflower pure,
0:32:40 > 0:32:43and a side of curried chips with a spiced grape sauce.
0:32:46 > 0:32:47- A-ha.- A-ha.
0:32:47 > 0:32:49How was that?
0:32:49 > 0:32:50It was tough.
0:32:50 > 0:32:53- I worked with the ingredients that I knew...- Sure.- There we go.
0:32:53 > 0:32:55- Right, let's tuck in.- Now, then.
0:32:59 > 0:33:01It's nicely cooked.
0:33:01 > 0:33:04- Very moist. The legs will be quite under.- Yeah.
0:33:04 > 0:33:05With your breasts like that,
0:33:05 > 0:33:07the legs take a little bit longer to cook.
0:33:09 > 0:33:11And you've used the grapes, good.
0:33:12 > 0:33:14- You puree's a bit grainy.- OK.
0:33:14 > 0:33:16You could have cooked it longer to make it smoother.
0:33:16 > 0:33:17Right.
0:33:17 > 0:33:19The chips are tasty.
0:33:19 > 0:33:21But overall,
0:33:21 > 0:33:24it's a dish that you're not confident with.
0:33:24 > 0:33:26It's not a confident dish.
0:33:26 > 0:33:30There's nice flavours, absolutely nice flavours,
0:33:30 > 0:33:33but a big no-no to serve that on the bone like that.
0:33:33 > 0:33:36- OK.- And the cauliflower puree could have been smoother.
0:33:36 > 0:33:39- Well, thank you very much. - Thank you so much.- Thank you.
0:33:42 > 0:33:44Not the best comments from him
0:33:44 > 0:33:46as I hoped.
0:33:46 > 0:33:47A little disappointed?
0:33:49 > 0:33:50Yeah.
0:33:50 > 0:33:53It's not something I cook everyday, so I'm kind of happy with my effort.
0:33:53 > 0:33:57- Sure.- It's a no-no, you want to take it off the bone.- Yeah.
0:33:57 > 0:34:00- The chips, well, they're just curry chips.- Mm.- Yeah.
0:34:00 > 0:34:04So. I expected a bit better from Rob, to be honest.
0:34:04 > 0:34:06OK.
0:34:06 > 0:34:08In hindsight, I probably would have done it differently,
0:34:08 > 0:34:11but we don't have hindsight all the time, do we?
0:34:13 > 0:34:15And finally, it's Jason.
0:34:15 > 0:34:17He's opted to serve breast of quail
0:34:17 > 0:34:19with a side of cauliflower puree,
0:34:19 > 0:34:22sauteed potatoes and an onion gravy.
0:34:24 > 0:34:25- Hi, Jason.- Hi.
0:34:25 > 0:34:27There we are.
0:34:27 > 0:34:29- How was that?- Good.
0:34:29 > 0:34:32I enjoyed it. I'm familiar with, uh, I cook with a lot of game at home,
0:34:32 > 0:34:34so I'm similar with the product there.
0:34:34 > 0:34:37I'm pleased you took off the bone.
0:34:37 > 0:34:39Very pleased. Let's go for it.
0:34:43 > 0:34:45- The quail's nicely cooked. - Thank you.
0:34:45 > 0:34:50The big question, why didn't you use the grapes?
0:34:50 > 0:34:53- I-I...- Quail and grapes, that's a classic combination, you know?
0:34:56 > 0:34:58Your puree is nice and smooth.
0:34:58 > 0:35:01- Thank you.- Nicely seasoned, actually.- Good, yeah.
0:35:02 > 0:35:05- You used the goose fat to cook the potatoes in...- Tasty.
0:35:05 > 0:35:08..that's not a problem. Well, that's good.
0:35:08 > 0:35:10You should have used the quail's eggs.
0:35:10 > 0:35:14- OK.- But overall, I'd eat that.
0:35:14 > 0:35:16- Yeah.- Thank you.- Well done.
0:35:19 > 0:35:21I was pleased with the way that it went.
0:35:21 > 0:35:23I had ideas straightaway on what I wanted to do.
0:35:23 > 0:35:26- A pleasant dish? - Yeah, pleasant dish.
0:35:26 > 0:35:28Lots of elements that should have been added, and could have
0:35:28 > 0:35:31been added, that weren't.
0:35:31 > 0:35:33- That's really nice.- Thank you. - Very nice, well done.
0:35:33 > 0:35:36- Thank you very much. - They're totally contrasting dishes.
0:35:36 > 0:35:39It's going to come down to who I think I can work with,
0:35:39 > 0:35:40- at the end of the day.- Mm.
0:35:40 > 0:35:43Who's going to listen to me on Friday?
0:35:43 > 0:35:45At the moment, I'm still
0:35:45 > 0:35:47- in between.- OK. - I'm not sure.- OK, well,
0:35:47 > 0:35:50you don't have to reveal who you're going to take through yet,
0:35:50 > 0:35:53- because we're going to see what you make with those ingredients.- OK. OK.
0:35:53 > 0:35:55Come on.
0:35:56 > 0:35:59All right, guys, this is the best bit, because you get to put your
0:35:59 > 0:36:02feet up, and we get to see what Galton does with those ingredients.
0:36:02 > 0:36:04- So, Galton, tell us what you're doing.- Right.
0:36:04 > 0:36:07So, we're doing the quail, obviously, the roast leg
0:36:07 > 0:36:08and breast of quail.
0:36:08 > 0:36:11We're serving it over a Bois Boudran sauce,
0:36:11 > 0:36:14which is a tomato-based sauce, with ketchup, shallots,
0:36:14 > 0:36:17Dijon, herbs.
0:36:17 > 0:36:18We're doing pickled grapes with it.
0:36:18 > 0:36:21We're going to make a caramelised cauliflower puree
0:36:21 > 0:36:22to go underneath it.
0:36:22 > 0:36:25- Cone on, then, Let's go.- Right, first and foremost, take the quail.
0:36:25 > 0:36:27Chop the legs off.
0:36:29 > 0:36:30Like so.
0:36:33 > 0:36:36OK. So, you end up with a crown like that and the two legs.
0:36:36 > 0:36:39OK. I'm just going to seal off the legs.
0:36:42 > 0:36:45Right, whilst they're in there like that,
0:36:45 > 0:36:47then pickled grapes.
0:36:47 > 0:36:48White wine vinegar.
0:36:50 > 0:36:51Goes in there.
0:36:51 > 0:36:53And sugar.
0:36:54 > 0:36:56OK. And what I've done with these,
0:36:56 > 0:37:00these were red grapes, but we just take the skins off them, so,
0:37:00 > 0:37:05it's just a... It's a classic combination, quail with grapes.
0:37:05 > 0:37:07So, you both had the cauliflower.
0:37:07 > 0:37:10Finely, finely chop it.
0:37:10 > 0:37:13It's just literally cauliflower and a knob of butter.
0:37:14 > 0:37:16Pop that back on. Over a moderate heat,
0:37:16 > 0:37:18until it starts to caramelise.
0:37:19 > 0:37:22What we've got here is hot duck fat,
0:37:22 > 0:37:24or goose fat.
0:37:24 > 0:37:26Pop them in.
0:37:26 > 0:37:27Right?
0:37:29 > 0:37:32- So, this is called confiting... - Sure.- ..so I'm just going to confit
0:37:32 > 0:37:34those legs.
0:37:34 > 0:37:37Now, gents, I have got this,
0:37:37 > 0:37:39the potato string again!
0:37:39 > 0:37:43And you guys did brilliantly on these, you really did.
0:37:43 > 0:37:47- I can't praise you high enough, actually.- Yeah.
0:37:47 > 0:37:48There we are.
0:37:48 > 0:37:50Now, I'm quite pleased with that.
0:37:50 > 0:37:51Yeah, that looks good.
0:37:51 > 0:37:53SHE CHUCKLES
0:37:53 > 0:37:56Now, then, this is the pickling liquor, yeah?
0:37:57 > 0:37:59Now, this won't over-base it.
0:37:59 > 0:38:02You know, by the time I want those,
0:38:02 > 0:38:04they'll be just pickled but not,
0:38:04 > 0:38:06"Oh, that's the only thing I can taste."
0:38:07 > 0:38:10Now, the jus.
0:38:10 > 0:38:14Just fry off a bit of chopped shallot, like you guys did.
0:38:14 > 0:38:16A little bit of curry going into it,
0:38:16 > 0:38:18a little bit of chopped herbs going into it, OK?
0:38:18 > 0:38:21I'm now going to add a bit of stock to it. I don't go mad.
0:38:23 > 0:38:26And I want that then to reduce down, OK?
0:38:26 > 0:38:29Now, whilst they're doing, Boudran sauce.
0:38:29 > 0:38:32Dijon, ketchup.
0:38:32 > 0:38:35A massively important ingredient, that ketchup.
0:38:35 > 0:38:37Massively important!
0:38:37 > 0:38:39Tabasco.
0:38:39 > 0:38:41Worcester sauce.
0:38:43 > 0:38:44Olive oil.
0:38:46 > 0:38:47With A lot of shallot going in there.
0:38:52 > 0:38:54Now, that's going to go in the oven,
0:38:54 > 0:38:57so into there for eight minutes.
0:38:59 > 0:39:01Now, back onto this.
0:39:01 > 0:39:02Let's have a look.
0:39:06 > 0:39:08Into our machine.
0:39:11 > 0:39:13Now blitz it, and we'll see what happens.
0:39:18 > 0:39:22This hasn't gone as smooth as I would like it but, hey,
0:39:22 > 0:39:24you'll still get the gist of it.
0:39:28 > 0:39:29There you are.
0:39:29 > 0:39:33OK, so, just about ready to plate up.
0:39:33 > 0:39:34So.
0:39:40 > 0:39:42Perfect.
0:39:45 > 0:39:47And like that. Little tiny bit of the Boudran sauce.
0:39:47 > 0:39:51Everything I do is in moderation, gentlemen.
0:39:52 > 0:39:56At the end of the day, I want you to taste the quail, OK?
0:39:58 > 0:40:00Like so.
0:40:01 > 0:40:02Grapes.
0:40:02 > 0:40:06See, you're getting quite a lot of different flavours going on in here.
0:40:07 > 0:40:08OK?
0:40:09 > 0:40:10There we are.
0:40:15 > 0:40:16But again,
0:40:17 > 0:40:19I don't go mad at it.
0:40:19 > 0:40:22Coriander. You both used the coriander,
0:40:22 > 0:40:24which was pleasing to see.
0:40:24 > 0:40:26Roasted quail, cauliflower,
0:40:26 > 0:40:28pickled grapes, quail's egg
0:40:28 > 0:40:30and a Boudran sauce.
0:40:30 > 0:40:32- Go for it, gentlemen. - I'll go for the grape!
0:40:37 > 0:40:38- Good?- Mm! Really good.
0:40:38 > 0:40:41- Yeah.- I see what you mean about the cauliflower now,
0:40:41 > 0:40:43- so it's lovely.- Yeah.
0:40:43 > 0:40:44- Thank you so much. - Oh, it's a pleasure!
0:40:44 > 0:40:47- Now, before you declare your winner...- Yeah.
0:40:47 > 0:40:49..and let us know who's going to be your partner
0:40:49 > 0:40:50in this week's Friday final,
0:40:50 > 0:40:53let's have a quick recap of what our cooks made earlier.
0:40:55 > 0:40:59In the first round, Jason impressed Galton with his venison.
0:40:59 > 0:41:03He made three perfectly wrapped quail's eggs in round two,
0:41:03 > 0:41:06but he left out quite a few ingredients in the final challenge,
0:41:06 > 0:41:10opting to play it safe with breast of quail and sauteed potatoes.
0:41:10 > 0:41:14I would love Galton to pick me. Clearly that's why I'm here, to win,
0:41:14 > 0:41:17but obviously it might not be that way. We'll see.
0:41:17 > 0:41:21Meanwhile, Rob stole the show in round one with some well-balanced
0:41:21 > 0:41:23flavours. He scraped through the second round
0:41:23 > 0:41:27with just two potato-wrapped quail's eggs.
0:41:27 > 0:41:29But did his decision to serve his quail on the bone
0:41:29 > 0:41:32prove costly in the final round?
0:41:32 > 0:41:34Always put everything into my cooking.
0:41:34 > 0:41:36I'm very competitive, I want to get through.
0:41:37 > 0:41:40Firstly, I'd like to say a big well done to both of you.
0:41:40 > 0:41:41It's been a great day.
0:41:41 > 0:41:43- Thank you.- But, sadly,
0:41:43 > 0:41:46Galton can only take one of you through to the Friday final,
0:41:46 > 0:41:49and he has made his mind up, so, Galton, it's over to you.
0:41:49 > 0:41:51Right, gents.
0:41:51 > 0:41:54Whoever I take through has got to listen to me.
0:41:54 > 0:41:56We've got to work well together.
0:41:56 > 0:42:00I can only really go on what I've tasted from you, really, today,
0:42:00 > 0:42:03and I've seen the way you guys work.
0:42:03 > 0:42:04I've made my decision.
0:42:09 > 0:42:10I'm going to take Jason through.
0:42:10 > 0:42:12- Wow.- Well done!
0:42:12 > 0:42:14I'm amazed. I'm shocked.
0:42:14 > 0:42:15I'm surprised.
0:42:15 > 0:42:18Your quail should have been taken off the bone, Rob.
0:42:18 > 0:42:19Thought so.
0:42:19 > 0:42:23I'm really disappointed, but I kind of understand the reasons for it,
0:42:23 > 0:42:24so a few lessons learned.
0:42:24 > 0:42:27So, Galton, any last tips for Friday for Jason?
0:42:27 > 0:42:30Right, Jason, we work as a team.
0:42:30 > 0:42:32We work constructively.
0:42:32 > 0:42:34You listen to me. We'll be all right.
0:42:34 > 0:42:36We'll be all right.
0:42:36 > 0:42:37He has to listen to me.
0:42:37 > 0:42:39You know, I know what tastes good,
0:42:39 > 0:42:42and I think I know what will impress Pierre.
0:42:42 > 0:42:43We'll be all right.
0:42:43 > 0:42:45I'm going to go in with a positive attitude
0:42:45 > 0:42:47and just see what we can get out of it.
0:42:49 > 0:42:52Tomorrow on Yes, Chef...
0:42:52 > 0:42:56Three more home cooks go all out to impress top chef Frances Atkins.
0:42:56 > 0:42:59- Three minutes, you can get a fish in a pan.- Yep.
0:42:59 > 0:43:03It's the chance for them to work alongside the best in the business.
0:43:03 > 0:43:04Cheers!
0:43:04 > 0:43:07But only one could become their partner in the Friday final.