0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:05 > 0:00:09Three amateur home cooks are here to prove they have what it takes to be
0:00:09 > 0:00:11paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:16Whip the cream.
0:00:16 > 0:00:17Whip it.
0:00:18 > 0:00:21Each day, a different chef will choose their perfect partner
0:00:21 > 0:00:23from three talented home cooks.
0:00:23 > 0:00:25Cheers.
0:00:25 > 0:00:27- Three minutes you can get a fish in a pan.- Yeah, you can.
0:00:27 > 0:00:31Then all four pairs will go head to head in our Friday Final,
0:00:31 > 0:00:34cooking for culinary royalty Pierre Koffmann.
0:00:34 > 0:00:37What impresses me with food is the end result,
0:00:37 > 0:00:39the taste is the most important.
0:00:39 > 0:00:43The professional chef's reputations are on the line.
0:00:43 > 0:00:46- Are you filleting that fish? - I'm just trimming it.
0:00:46 > 0:00:48And the amateur home cooks have a lot to live up to.
0:00:50 > 0:00:51This is Yes Chef.
0:00:55 > 0:00:57Hello and welcome to Yes Chef,
0:00:57 > 0:00:59let's see who's cooking in the kitchen today.
0:01:01 > 0:01:03First up it's Roy Burgin,
0:01:03 > 0:01:06a retired sports wholesaler from Knutsford in Cheshire.
0:01:07 > 0:01:12People describe my cooking as fresh, tasty, flavoursome,
0:01:12 > 0:01:14little bit chaotic.
0:01:14 > 0:01:17I am quite confident and when I'm cooking for people
0:01:17 > 0:01:20I find the more wine I drink, he more confident I get.
0:01:21 > 0:01:23Next is Anna Liza Lomibao,
0:01:23 > 0:01:26a marketing manager from Reading in Berkshire.
0:01:27 > 0:01:30What I love about cooking is that I like putting together different
0:01:30 > 0:01:34flavours for, like, starters, main and especially desserts.
0:01:34 > 0:01:36The weaknesses that I have in the kitchen
0:01:36 > 0:01:38is that sometimes I can create too many things,
0:01:38 > 0:01:40too many dishes at once,
0:01:40 > 0:01:45and everybody's just a bit astounded as to how many options they have.
0:01:45 > 0:01:47And finally it's Simon Alexander,
0:01:47 > 0:01:50a radio presenter from Stratford-upon-Avon.
0:01:50 > 0:01:52Play it fairly safe a lot of the time,
0:01:52 > 0:01:54but everyone seems to really enjoy it.
0:01:54 > 0:01:57It's always very hearty, it's quite classic, I guess.
0:01:57 > 0:02:00Having a Michelin-star chef show you exactly what you can do
0:02:00 > 0:02:02to improve is a privilege.
0:02:02 > 0:02:07Our cooks are ready to start, so let's meet today's chef.
0:02:08 > 0:02:12Frances Atkins is a chef whose food is inspired by her surroundings.
0:02:12 > 0:02:15With her restaurant nestled in the beautiful Yorkshire countryside.
0:02:17 > 0:02:20A lot of people use local produce, I really do.
0:02:20 > 0:02:24Our beef is in the fields over there and our lambs...
0:02:24 > 0:02:27Well, we've got tonnes of them at the moment.
0:02:27 > 0:02:29She began her career whilst a teenager in Ilkley
0:02:29 > 0:02:33making cheeses from her parents' cellar.
0:02:33 > 0:02:36And went on to work in some of the finest establishments in Europe.
0:02:37 > 0:02:39Flavour is everything,
0:02:39 > 0:02:45that is what gives you a sensation and that is what gives you memories.
0:02:45 > 0:02:47In a male-dominated industry,
0:02:47 > 0:02:51Frances is one of only ten female Michelin-starred chefs in the UK
0:02:51 > 0:02:54and certainly knows how to succeed.
0:02:54 > 0:02:59I'm looking for somebody who has an idea about what they are doing
0:02:59 > 0:03:02and somebody who has a bit of imagination.
0:03:05 > 0:03:07Welcome, everyone, to Yes Chef.
0:03:07 > 0:03:09Now, Frances will be picking one of you to be her partner
0:03:09 > 0:03:12in this week's Friday Final.
0:03:12 > 0:03:14What will you be looking for, Frances?
0:03:14 > 0:03:16Good presentation.
0:03:16 > 0:03:17Great taste.
0:03:17 > 0:03:20And especially that you're able to think on your feet.
0:03:20 > 0:03:22Well, let's get started.
0:03:22 > 0:03:26Round one, you've got to create your best dish for Frances.
0:03:26 > 0:03:29She will be watching your every move in the kitchen to see how you cope.
0:03:29 > 0:03:32So, Frances, any last tips for our cooks?
0:03:32 > 0:03:35Yes, enjoy what you're doing, don't think about me,
0:03:35 > 0:03:38concentrate on your food and it'll be brilliant.
0:03:38 > 0:03:39Fantastic.
0:03:39 > 0:03:42If you'd like to make your way back to your work stations, we'll begin.
0:03:42 > 0:03:44So our cooks are off.
0:03:44 > 0:03:46Frances is looking for a passionate protege
0:03:46 > 0:03:49who she feels she can work well with.
0:03:49 > 0:03:51She'll be looking for technical skills
0:03:51 > 0:03:52as well as flair and confidence.
0:03:53 > 0:03:58Today, Roy is making a lemon risotto topped with a fillet of lemon sole.
0:03:58 > 0:04:00This dish will demand constant attention,
0:04:00 > 0:04:02keeping the rice al dente,
0:04:02 > 0:04:06whilst ensuring the delicate fish is not overdone.
0:04:06 > 0:04:08I'm feeling quite confident. I think I can do it.
0:04:08 > 0:04:10Unless I collapse with nerves or something,
0:04:10 > 0:04:12I'm pretty sure it will be fine.
0:04:13 > 0:04:15Over at the green station,
0:04:15 > 0:04:17Anna Liza is making a seafood linguine
0:04:17 > 0:04:19using top-notch ingredients.
0:04:19 > 0:04:22She'll be hoping that her scallops, clams and lobster tail
0:04:22 > 0:04:24will really make her dish stand out.
0:04:25 > 0:04:29Feeling slightly nervous today, cooking for a Michelin-star chef,
0:04:29 > 0:04:31but again, just going to enjoy today.
0:04:31 > 0:04:35Creating a dish for a top chef really pushes our cooks out of their
0:04:35 > 0:04:37comfort zones. And wanting to shine,
0:04:37 > 0:04:41Simon has opted for a dish with a cheffy twist.
0:04:41 > 0:04:44He's making a rack of lamb with cauliflower three ways.
0:04:44 > 0:04:48Quite an adventurous choice with a lot of elements in just 45 minutes.
0:04:49 > 0:04:52I've got to puree some cauliflower.
0:04:52 > 0:04:54I've got to sear some, as well.
0:04:54 > 0:04:55And then pickling.
0:04:55 > 0:04:58And then I'm making a nice little sauce to go with that.
0:04:58 > 0:05:00Hopefully, it should look pretty good on the plate.
0:05:00 > 0:05:03- Hi, Roy. Hello, Roy.- Oh, hi, hi.
0:05:03 > 0:05:06- You look busy here. - Yeah.- Looks all very nice.
0:05:06 > 0:05:12Well, it's... The timing's important with this dish being a risotto.
0:05:12 > 0:05:15This is canarino which is peel of a lemon in water,
0:05:15 > 0:05:17so I'm going to start adding that in a little while
0:05:17 > 0:05:22when I think there's enough beef stock gone in there.
0:05:22 > 0:05:24Why did you decide to use beef stock?
0:05:24 > 0:05:26Is there a good reason for that?
0:05:26 > 0:05:28Well, you can actually use any stock,
0:05:28 > 0:05:31but it just gives it a different little bit of flavour
0:05:31 > 0:05:34than vegetable or chicken stock, I think, and it seems to work well.
0:05:34 > 0:05:38And you think that's better for taste with your sole?
0:05:38 > 0:05:40- It seems to be, yeah.- Yeah, yeah.
0:05:40 > 0:05:43- Hopefully.- Well, good luck.
0:05:43 > 0:05:45- Thank you very much. - All looks very nice.
0:05:45 > 0:05:48- It does doesn't it? - And well-organised. Yes.- Yeah.
0:05:48 > 0:05:50- I look forward to that.- OK.- Thank you, Roy.- Thank you. See you later.
0:05:50 > 0:05:51- Good luck.- Thanks.
0:05:52 > 0:05:54Hi, Anna Liza.
0:05:54 > 0:05:56- Hi there.- How are we getting on?
0:05:56 > 0:05:58Good, thank you, just checking on the seafood
0:05:58 > 0:06:00cos everything is all kind of go, go, go.
0:06:00 > 0:06:02So we've got here the clams and the mussels,
0:06:02 > 0:06:05you can see they're starting to open up slightly.
0:06:05 > 0:06:07What are they cooking in?
0:06:07 > 0:06:10In garlic, chilli and white wine, as well.
0:06:10 > 0:06:13- Lovely. Smells very nice. - It smells delicious.
0:06:13 > 0:06:15Just reducing that down.
0:06:15 > 0:06:19That's great. How long will you be cooking your lobster tail for?
0:06:19 > 0:06:22I'll taking it out in about two minutes or so...
0:06:22 > 0:06:25- In fact, we're just getting in your way, aren't we?- Yes!
0:06:25 > 0:06:28- The smell is good enough. - Yes, it smells delicious.
0:06:28 > 0:06:31- Lovely.- Well, we'll let you carry on.- Thank you.- Good luck.- Thanks.
0:06:33 > 0:06:34- Hi, Simon.- Hello.
0:06:34 > 0:06:36Hello, Simon.
0:06:37 > 0:06:39Your dish looks interesting.
0:06:39 > 0:06:41- Yeah.- Are you going to tell me just briefly
0:06:41 > 0:06:43- about your cauliflower three ways? - Yeah, absolutely.
0:06:43 > 0:06:46So I'm doing a puree,
0:06:46 > 0:06:47I'm searing some cauliflower as well
0:06:47 > 0:06:50and I'm also doing a really quick pickle.
0:06:50 > 0:06:52I presume the cauliflower done that way is
0:06:52 > 0:06:53to give the lamb some acidity?
0:06:53 > 0:06:57Yeah, so the vinegar, lemon and a bit of sugar in there, as well.
0:06:57 > 0:07:00- Sure.- Just to give it a bit of a different dimension, I guess.
0:07:00 > 0:07:02- Great.- So, you are a DJ, aren't you?
0:07:02 > 0:07:04Yeah, I talk in the mornings and do a podcast.
0:07:04 > 0:07:07Yeah, content and waking up every day talking about the news.
0:07:07 > 0:07:10So, do all your listeners know about this then?
0:07:10 > 0:07:13- They do, yeah.- Rooting for you? - I think so, I hope so.
0:07:13 > 0:07:16I'm looking forward to seeing it, it looks a beautiful piece of meat.
0:07:16 > 0:07:18- Yeah, it does.- It does. Thank you very much. Cheers.
0:07:18 > 0:07:20- Good luck.- Thank you very much. - Well done.
0:07:20 > 0:07:22Simon has pushed himself with his menu,
0:07:22 > 0:07:27ensuring it's tasty and impressive, to showcase his abilities.
0:07:27 > 0:07:30To do this all in 45 minutes I know is a steep task.
0:07:30 > 0:07:33There's no point in playing safe, so I thought I might as well go for it.
0:07:33 > 0:07:34Anna Liza is cooking from the heart,
0:07:34 > 0:07:37choosing a dish that means happy times.
0:07:37 > 0:07:41This is one of the dishes that I cook on, like, a Saturday evening,
0:07:41 > 0:07:44so it always reminds me of holidays in Italy.
0:07:44 > 0:07:45She's used to cooking seafood
0:07:45 > 0:07:49and knows to prepare it so it is safe and tasty to eat.
0:07:49 > 0:07:51Just double-checking that all the shells
0:07:51 > 0:07:53are all closed before you cook them.
0:07:53 > 0:07:55And just making sure that everything is cooked throughout,
0:07:55 > 0:07:57just to be safe.
0:07:57 > 0:08:00Roy's delicate lemon risotto may seem a simple choice,
0:08:00 > 0:08:03but it needs to be perfect if it's going to impress Frances.
0:08:03 > 0:08:05I've got to cook this in 45 minutes today
0:08:05 > 0:08:08and it really does take 45 minutes to get it right,
0:08:08 > 0:08:13so everything needs to go pretty smoothly.
0:08:13 > 0:08:14How are you getting on, Roy?
0:08:14 > 0:08:16I'm doing all right, Simon, how are you doing?
0:08:16 > 0:08:19I thought that wine glass would have been gone by now.
0:08:19 > 0:08:21Well, I know, but I've not had time to get to it yet.
0:08:21 > 0:08:24So it will be, don't worry, there won't be any left at the end of it.
0:08:24 > 0:08:27So let's start with Roy, what do you think of it?
0:08:27 > 0:08:30I think it's neat, it's looking very precise.
0:08:30 > 0:08:32He knows what he's doing.
0:08:32 > 0:08:35I've got one or two queries about it but...
0:08:35 > 0:08:37What are they?
0:08:37 > 0:08:41- Well, I was a bit concerned that he was using beef stock.- Yeah.
0:08:41 > 0:08:43I thought with lemon,
0:08:43 > 0:08:46it's not the fact that he's using beef stock with fish,
0:08:46 > 0:08:49it's the fact that he has a lemon risotto.
0:08:49 > 0:08:52But it's all down to the taste at the end of the day.
0:08:52 > 0:08:56I'm anxious about the tasting a little bit now.
0:08:56 > 0:08:58I'm just wary of forgetting something at the minute,
0:08:58 > 0:09:00for some reason.
0:09:01 > 0:09:05Let's move on to Anna Liza, she's making a seafood linguine.
0:09:05 > 0:09:10Yes. Anna Liza certainly knew what she was doing with her shellfish.
0:09:10 > 0:09:13Bit concerned that she's keeping her lobster warm in the oven.
0:09:13 > 0:09:16- Yes.- Yes, not too sure about that one.
0:09:16 > 0:09:19So I'm just checking on the lobster, I will take it out now.
0:09:19 > 0:09:21Will that make it tough?
0:09:21 > 0:09:23- Well, yes.- She'll keep cooking it.
0:09:23 > 0:09:27- So let's see what the taste is like and the presentation.- OK.
0:09:27 > 0:09:28I think my dish is adventurous.
0:09:28 > 0:09:31I've used a combination of seafood for this.
0:09:31 > 0:09:32And finally, Simon.
0:09:32 > 0:09:35Simon. I like the look of his food.
0:09:35 > 0:09:38It's a dish with a little bit of excitement in.
0:09:38 > 0:09:42I was a bit nervous when I heard about the cauliflower three ways,
0:09:42 > 0:09:44but then I see what he's doing.
0:09:44 > 0:09:48He's got a little bit of acidity to go with the lamb, if you like,
0:09:48 > 0:09:51- and it's cold, rather than hot, so something different.- Yeah.
0:09:51 > 0:09:55I don't think there's five minutes where I'm just sort of sat waiting
0:09:55 > 0:09:58for something, so it's a sort of relentless 45 minutes.
0:09:58 > 0:10:01Anna Liza knows that how she cooks her seafood
0:10:01 > 0:10:04is the main area she'll be judged on.
0:10:04 > 0:10:07A few moments too long could see her ruin her chances.
0:10:07 > 0:10:09Just making sure that these aren't overdone.
0:10:09 > 0:10:12I want it to still be juicy in the middle,
0:10:12 > 0:10:15so just kind of keep its colour.
0:10:15 > 0:10:18Cooks, you've had half an hour, you've got 15 minutes to go.
0:10:20 > 0:10:21Over at the red station,
0:10:21 > 0:10:25Roy's about to pan-fry the star of his dish, the lemon sole.
0:10:25 > 0:10:27You could do it with different fish.
0:10:27 > 0:10:29With it being a lemon risotto,
0:10:29 > 0:10:33it's just kind of nice to do lemon sole with it, I think.
0:10:33 > 0:10:35So I'm making sure that all the seafood's covered
0:10:35 > 0:10:38with the white wine sauce
0:10:38 > 0:10:42and just checking that it's all getting cooked,
0:10:42 > 0:10:44so I'll just leave the lid back on.
0:10:44 > 0:10:46That sauce seems to be going quite nicely.
0:10:46 > 0:10:48So, yeah, it's just all about that lamb now, I think.
0:10:48 > 0:10:50I think we're OK.
0:10:50 > 0:10:53I think it's going to be... It's going to be fine.
0:10:54 > 0:10:56As the cooks near completion,
0:10:56 > 0:10:59Roy spots a chance to kick back and relax. Cheers.
0:10:59 > 0:11:00Cheers.
0:11:04 > 0:11:06Oh, it feels better already.
0:11:07 > 0:11:11Right, cooks, you've got just five minutes left, five minutes to go,
0:11:11 > 0:11:14so you really need to start thinking about plating up.
0:11:14 > 0:11:17Roy's picked the wrong time to take his eye off the ball.
0:11:17 > 0:11:19Oh, no!
0:11:19 > 0:11:20Disaster!
0:11:20 > 0:11:23Does this spell the end for him?
0:11:23 > 0:11:25- Oh, no!- Oh, my gosh!
0:11:25 > 0:11:27Right, hold on, let's get this up.
0:11:27 > 0:11:29Oh...
0:11:29 > 0:11:32- Oh, dear.- Three minutes, you can get a fish in a pan and on there.
0:11:32 > 0:11:34Yep, you can, easy. Come on, let's do it.
0:11:34 > 0:11:36- I don't even know where it is. - Don't get upset by it.
0:11:36 > 0:11:39He's back in the saddle and racing to save his dish
0:11:39 > 0:11:41with a brand-new fish.
0:11:51 > 0:11:54Right, cooks, that's it, time is up, step away from your plates,
0:11:54 > 0:11:56you've done all you can.
0:11:56 > 0:11:57It's time to taste.
0:11:59 > 0:12:01First to take the taste test is Roy.
0:12:01 > 0:12:05With a lemon risotto, crowned with a pan-fried fillet of lemon sole.
0:12:06 > 0:12:08Thank you.
0:12:08 > 0:12:10How did you find the challenge?
0:12:10 > 0:12:13- I had a bit of a hiccup. - I know, you dropped your fish!
0:12:13 > 0:12:14I know, I know!
0:12:14 > 0:12:17We've kept the fish that you dropped on the floor,
0:12:17 > 0:12:20- just so we can compare the two together.- OK.
0:12:20 > 0:12:22When you were making your risotto,
0:12:22 > 0:12:25did you just sort of fold in your asparagus at the end?
0:12:25 > 0:12:27- Yes.- That's quite a big piece of asparagus
0:12:27 > 0:12:29to get in my mouth at once.
0:12:29 > 0:12:32Well, I usually make it with fine asparagus, very thin,
0:12:32 > 0:12:34but I did put it in a little bit earlier, so it got cooked.
0:12:36 > 0:12:40Why did you choose lemon sole to put with this, was there a reason?
0:12:40 > 0:12:43As it's a lemon risotto, lemon sole just seemed appropriate.
0:12:43 > 0:12:46That's got the skin on, this hasn't.
0:12:46 > 0:12:47No, I took it off the skin.
0:12:47 > 0:12:50- When you'd cooked it. - Yes.- Very nice.- Very nice.
0:12:50 > 0:12:52OK, thank you very much, Roy.
0:12:52 > 0:12:54- My pleasure. Thank you.- If you'd like to go back to the waiting room.
0:12:54 > 0:12:56- OK.- We'll see you shortly. - All righty.
0:12:56 > 0:12:59I'd rather the cooking would have gone the way it should have done.
0:12:59 > 0:13:00How did you get on?
0:13:02 > 0:13:04Fine. They did like the taste,
0:13:04 > 0:13:07and they were very kind about my little accident in there.
0:13:07 > 0:13:09Did you enjoy Roy's dish?
0:13:09 > 0:13:11Yes, I did.
0:13:11 > 0:13:14I think it was very lemony,
0:13:14 > 0:13:18and the saucing round the outside looked attractive.
0:13:18 > 0:13:21Do you know, it kind of makes a better story, doesn't it, long-term?
0:13:21 > 0:13:23That you chuck your fish on the floor
0:13:23 > 0:13:26instead of putting it on the plate.
0:13:26 > 0:13:29Next to take the taste test is Anna Liza
0:13:29 > 0:13:33with a seafood linguine, featuring scallops, clam and lobster tail.
0:13:36 > 0:13:38Lovely, how did you find the challenge?
0:13:38 > 0:13:42- Really enjoyed it.- Very good, it looks very appetising.
0:13:42 > 0:13:46Well, let's try it, let's see what, see how the cooking of the fish is,
0:13:46 > 0:13:50- I think that's rather important, isn't it?- Yep.
0:13:51 > 0:13:54And the mussels, they were cooked with some chilli.
0:13:54 > 0:13:57Chilli, garlic, olive oil and white wine.
0:13:57 > 0:13:59Lovely taste on your mussel.
0:14:00 > 0:14:02Some nice flavours.
0:14:02 > 0:14:05I just need to taste the pasta.
0:14:05 > 0:14:06Mmm, it's really lemony.
0:14:12 > 0:14:14I think that's a really very tasty dish.
0:14:14 > 0:14:16I would say, I was a little concerned
0:14:16 > 0:14:18about the way you were cooking the scallops.
0:14:18 > 0:14:20They should be in a very hot pan,
0:14:20 > 0:14:24and cooked fairly quickly and out of the pan.
0:14:24 > 0:14:26Your ones were cooked a little longer.
0:14:26 > 0:14:28And the lobster, again,
0:14:28 > 0:14:32lobster's a very tricky thing to cook well, as I'm sure you know.
0:14:32 > 0:14:37And that was a little tough, I'm afraid, but the flavour was lovely.
0:14:37 > 0:14:39Well, if you'd like to go back to the waiting room,
0:14:39 > 0:14:41we'll see you shortly, but thank you very much.
0:14:41 > 0:14:43- Lovely, thank you. - Thank you, Anna Liza.- Thank you.
0:14:43 > 0:14:47Really, like, amazed by Frances' comments.
0:14:47 > 0:14:49I've never cooked for a Michelin-starred chef before.
0:14:49 > 0:14:50That scallop's so good.
0:14:52 > 0:14:55Unfortunately, I think we've got a few problems with the seafood.
0:14:55 > 0:14:58- Yep.- The way it was cooked.
0:14:58 > 0:15:01- I mean, there were nice flavours coming through.- There were.
0:15:01 > 0:15:03The flavours were there.
0:15:03 > 0:15:06Finally, it's the turn of Simon.
0:15:06 > 0:15:08He's made rack of lamb with cauliflower three ways
0:15:08 > 0:15:11and a red wine jus.
0:15:11 > 0:15:12Come in, Simon.
0:15:14 > 0:15:17Wonderful. How did you find the challenge?
0:15:17 > 0:15:19Yeah, there was quite a lot to do in 45 minutes,
0:15:19 > 0:15:22but I've just about got it all there.
0:15:22 > 0:15:25- Nice presentation.- Very nice, yeah, looks very good.
0:15:25 > 0:15:28I would just make one comment about your lamb.
0:15:28 > 0:15:31I think I would have liked it done just another minute.
0:15:31 > 0:15:33- OK, got you.- And I'll tell you why,
0:15:33 > 0:15:37because it's just sort of a little raw, not pink, in the middle.
0:15:37 > 0:15:41- OK, got you.- So one more minute on that, it would have made it pink.
0:15:41 > 0:15:43- OK, well, let's taste. - Yes, why not?
0:15:54 > 0:15:58Well, it tastes lovely, and I can taste the rosemary's coming through.
0:15:58 > 0:15:59Let's just try this cauliflower.
0:16:00 > 0:16:03It's all in the taste at the end of the day, that's delicious,
0:16:03 > 0:16:06I would eat that, quite happily.
0:16:06 > 0:16:10- Going to your house for dinner. - Wow, fantastic!
0:16:10 > 0:16:13- More than welcome! - In all, I think that's very nice.
0:16:13 > 0:16:14Excellent, thank you very much.
0:16:14 > 0:16:17- And well done for doing it all in the time.- Cheers.- Yeah, very good.
0:16:17 > 0:16:20- Well done.- Cheers.- Well done. Well, if you'd like to go back to the waiting room?
0:16:20 > 0:16:24- Thank you, yeah, great. - We'll see you shortly. - Finish it off.- Thank you, Simon.
0:16:24 > 0:16:26The lamb was almost perfectly cooked.
0:16:26 > 0:16:31I think, rightly so, they said that maybe one minute longer in the oven
0:16:31 > 0:16:32would have made it spot on.
0:16:32 > 0:16:34She was extremely complimentary, actually.
0:16:34 > 0:16:38- She said she would come round for dinner...- Oh, really?- So that seems like a good sign, right?
0:16:38 > 0:16:39- That's great.- Oh, OK.
0:16:39 > 0:16:43- It was a bit what I call lamby. - Yep.- But that's just being picky.
0:16:43 > 0:16:46- OK.- You know, I think it's a nice plate of food.
0:16:46 > 0:16:47It was a real privilege to cook for her
0:16:47 > 0:16:49and she was super nice as well,
0:16:49 > 0:16:51so she didn't make it too intimidating or daunting
0:16:51 > 0:16:52or anything like that.
0:16:52 > 0:16:55Is anybody standing out for you at the moment?
0:16:55 > 0:16:56Oh, yes, very much so.
0:16:56 > 0:16:59But I think at this stage, we've...
0:16:59 > 0:17:04All the dishes have got some pluses and the tastes are all good,
0:17:04 > 0:17:06so I think it's, really, let's wait and see.
0:17:06 > 0:17:09Yeah. Well, they have got your skills test now.
0:17:09 > 0:17:11- Yes.- So... - It's going to be exciting.
0:17:11 > 0:17:14- Yes, it is. Let's go and do it.- OK.
0:17:14 > 0:17:17Frances can only choose one home cook to be her partner
0:17:17 > 0:17:18in the Friday Final.
0:17:18 > 0:17:21And to help her decide who will be the first to leave the competition,
0:17:21 > 0:17:23she's set them the skills challenge.
0:17:25 > 0:17:27So, Frances, what are we doing?
0:17:27 > 0:17:32Well, we're going to do a form of pasta, it's a German pasta, spatzle.
0:17:32 > 0:17:34I think it's going to be fun.
0:17:34 > 0:17:36I'm just going to flavour this particular spatzle
0:17:36 > 0:17:41with a little bit of thyme and a little bit of fresh nutmeg.
0:17:41 > 0:17:44We've got this flour all weighed out which is super.
0:17:44 > 0:17:46Have any of you made pasta before?
0:17:46 > 0:17:49- Yeah.- I have.- Three or four times. - But let me just... Yeah.
0:17:49 > 0:17:52This isn't pasta as we're putting through machine.
0:17:52 > 0:17:53- Right.- This is a German pasta,
0:17:53 > 0:17:58so it's just boiled and put through holes.
0:17:58 > 0:17:59How many eggs are going in?
0:17:59 > 0:18:02I am going to just put three in to start with.
0:18:02 > 0:18:04Liquid. Right.
0:18:11 > 0:18:13Now here, as you can see, that's spreadable.
0:18:15 > 0:18:18You see the consistency we're getting here?
0:18:18 > 0:18:19We should have our water boiling.
0:18:19 > 0:18:21I am just going to put that through.
0:18:21 > 0:18:26You see... By pushing that through like that,
0:18:26 > 0:18:30it's just going to drop down into the water.
0:18:30 > 0:18:34So you've got a nice lot of little pieces.
0:18:34 > 0:18:36There we go. Look, it's swelling up.
0:18:36 > 0:18:39You can just try it on your board.
0:18:39 > 0:18:41And you can just see and it should be firm.
0:18:41 > 0:18:46So not al dente, like we might do with other pasta.
0:18:46 > 0:18:50And pop it in your bowl, just want a little bit of oil.
0:18:52 > 0:18:54That's what I want to hear.
0:18:54 > 0:18:57Right? Nice healthy sound.
0:18:57 > 0:18:59Just a little bit of chilli in.
0:18:59 > 0:19:01Now, pomegranates.
0:19:01 > 0:19:04I love pomegranates, so good for you.
0:19:04 > 0:19:07The easiest way to deal with it is to get a rolling pin.
0:19:08 > 0:19:11- Oh!- Hold it and whack it.
0:19:11 > 0:19:13- Therapeutic.- Very.
0:19:13 > 0:19:15Especially if you've had a bad day at work.
0:19:17 > 0:19:19Let's get this bit of basil leaf in.
0:19:19 > 0:19:23We've got a bit of fresh broccoli, bit of celery leaf.
0:19:23 > 0:19:26Already to me that is looking, that's looking nice, isn't it?
0:19:27 > 0:19:29Let's add a bit of weight to this salad,
0:19:29 > 0:19:32we've got some delicious burrata,
0:19:32 > 0:19:37it's a form of mozzarella and it's so good for you.
0:19:37 > 0:19:39It's just so yummy, isn't it?
0:19:39 > 0:19:42And I thought that could just go in the centre.
0:19:42 > 0:19:44That just sits there,
0:19:44 > 0:19:48adds a little bit of crunch and then this is nice and crispy now.
0:19:48 > 0:19:51We're just going to sprinkle that around,
0:19:51 > 0:19:53this adds the acidity
0:19:53 > 0:19:56and then just a little bit of this powder, just to...
0:19:56 > 0:19:57That's the chilli powder.
0:19:57 > 0:20:01Yeah. Just to make it a little on trend.
0:20:02 > 0:20:04Good.
0:20:04 > 0:20:07- I hope you enjoy doing it. - Right, guys, tuck in.
0:20:07 > 0:20:11Make sure you get some of the burrata to make it stick together.
0:20:12 > 0:20:14What do you think, guys? How do you think it tastes?
0:20:14 > 0:20:16- Really nice. - It's a lovely, isn't it?
0:20:16 > 0:20:19- Yeah, great texture on it. - Are you feeling confident?
0:20:19 > 0:20:21- Yeah.- Do it, you can do it.
0:20:21 > 0:20:23- Easy peasy.- Yes. Sure. - Yeah, sure.- Of course you can.
0:20:23 > 0:20:26Right, if you would like to make your way back to your stations,
0:20:26 > 0:20:27we'll begin.
0:20:29 > 0:20:31With 15 minutes on the clock,
0:20:31 > 0:20:34the cooks have many elements to deal with.
0:20:34 > 0:20:35Frances made it look easy.
0:20:35 > 0:20:40But in truth it is a tough exercise in control, taste and timing.
0:20:40 > 0:20:42I've never made this before,
0:20:42 > 0:20:46so I'm just trying to make sure that...
0:20:46 > 0:20:47I put the mixture...
0:20:49 > 0:20:51..like, evenly enough.
0:20:52 > 0:20:54Simon's thinking tactically.
0:20:54 > 0:20:56With all three cooks making the same dish,
0:20:56 > 0:21:00he knows he'll have to go the extra mile to make his stand out.
0:21:00 > 0:21:03Just be the little bits of attention to detail, I imagine,
0:21:03 > 0:21:05that will be the differences between us all,
0:21:05 > 0:21:09so just got to concentrate for the whole 15 minutes.
0:21:09 > 0:21:12Make sure everything's cooked perfectly.
0:21:12 > 0:21:15I'm just a little bit bothered about getting the consistency right.
0:21:15 > 0:21:16Hopefully, it will be,
0:21:16 > 0:21:18but I have never done this before so we'll see.
0:21:18 > 0:21:20I think I'm going to put one more egg in
0:21:20 > 0:21:23cos it did seem a little bit thick.
0:21:23 > 0:21:27It's going to be a hard skills test to judge, I think.
0:21:27 > 0:21:29Some cooks are finding it harder than others
0:21:29 > 0:21:33and Roy is about to get a lesson in DIY.
0:21:33 > 0:21:35Now, let's have a bit of action here.
0:21:35 > 0:21:39- That's it. No.- Oh. - Like... Yes, scrape it.
0:21:39 > 0:21:41Like you're putting wallpaper paste on.
0:21:41 > 0:21:44- OK.- Yes. That method. - I've never done that.
0:21:47 > 0:21:49Hi, Anna Liza. Hi. How are you getting on?
0:21:49 > 0:21:50I think I'm doing OK.
0:21:50 > 0:21:52They're all different sizes.
0:21:52 > 0:21:56That's OK. We're not trying to get it the same size.
0:21:56 > 0:21:58That's your precise nature coming out.
0:21:58 > 0:21:59- Yes.- They look good.
0:21:59 > 0:22:02They do. They look fab.
0:22:02 > 0:22:03- How are we getting on? - Yeah, OK, I think.
0:22:03 > 0:22:06I don't want to put too much in there because I'm worried about
0:22:06 > 0:22:08overcrowding it and making it a bit sort of...
0:22:08 > 0:22:10Good thinking.
0:22:10 > 0:22:11And that's... No, cool.
0:22:11 > 0:22:15You can see when it is ready because it is looking puffy and nice.
0:22:15 > 0:22:17- Exactly, yeah.- Yeah. - So I will try it now.
0:22:17 > 0:22:20- Good.- And heat up my oil and start dressing the salad.- Good.
0:22:20 > 0:22:21What could go horribly wrong?
0:22:21 > 0:22:25I think it's going to come from presentation, you know,
0:22:25 > 0:22:28maybe if the pasta's too oily,
0:22:28 > 0:22:31or it's not cooked properly and it's too claggy.
0:22:31 > 0:22:35- It's not drained properly. - OK.- It's in the execution now.
0:22:35 > 0:22:37They've established they can make it.
0:22:37 > 0:22:41I may be a little bit behind with the salad yet,
0:22:41 > 0:22:42but hopefully I can catch that up.
0:22:42 > 0:22:44Not really got much time to check out
0:22:44 > 0:22:47what everybody else is doing, I'm afraid.
0:22:47 > 0:22:49I can remember most of the things to do,
0:22:49 > 0:22:52it's just getting the timing right.
0:22:52 > 0:22:54Cooks, you just have three minutes left.
0:22:54 > 0:22:57Three minutes to go, guys.
0:22:57 > 0:22:58The cooks will be judged
0:22:58 > 0:23:00not only on the taste and texture of the dish,
0:23:00 > 0:23:05but also on the presentation, so these last moments are crucial.
0:23:05 > 0:23:08- My God.- She made it look easy, didn't she?- Yeah.
0:23:10 > 0:23:13A lovely smell of basil everywhere, isn't there?
0:23:13 > 0:23:15- Yes.- Gorgeous. One of my favourite smells.
0:23:15 > 0:23:18- Yeah.- No, it's like a work-out.
0:23:20 > 0:23:22Roy's taking no chances.
0:23:24 > 0:23:27Trying to keep everything on the island.
0:23:29 > 0:23:30One minute left, guys.
0:23:30 > 0:23:32One minute.
0:23:33 > 0:23:35That looks... You've finished.
0:23:35 > 0:23:38- I think... Yeah, I think so.- Super! - I think I'll just leave it at that.
0:23:38 > 0:23:41- Yes, yes, don't over egg the pudding.- Okey-dokey.
0:23:42 > 0:23:48Ten, nine, eight, seven, six, five,
0:23:48 > 0:23:52four, three, two, one.
0:23:52 > 0:23:54That's it. Stop cooking.
0:23:56 > 0:23:57It is time to taste.
0:23:58 > 0:23:59Come in, guys.
0:24:05 > 0:24:07- How was that for you? - It was quite difficult at first,
0:24:07 > 0:24:10trying to get all of the elements together at the beginning.
0:24:10 > 0:24:11There was a lot to do in 15 minutes.
0:24:11 > 0:24:16We wanted it to be a lot to do because when you go forward,
0:24:16 > 0:24:20you have really got to be on your mettle.
0:24:21 > 0:24:24It is nice and dry, not oily or...
0:24:36 > 0:24:37- OK.- Mhm.
0:24:44 > 0:24:47- So, shall we start with Simon? - Yes, OK. Nicely seasoned,
0:24:47 > 0:24:52perhaps a little bit more oil on your leaf might have been good.
0:24:52 > 0:24:53- Mhm.- And Roy.
0:24:53 > 0:24:57You were real speedy and did very well.
0:24:57 > 0:25:00It tasted well, I think perhaps I would've liked perhaps
0:25:00 > 0:25:02just little bit more seasoning on yours.
0:25:02 > 0:25:04And then Anna Liza.
0:25:04 > 0:25:06Lovely again. Seasoning was good.
0:25:06 > 0:25:09It might have been nice if you'd just sliced your burrata up a bit,
0:25:09 > 0:25:12it would've been easier to eat.
0:25:12 > 0:25:15But that's a small criticism because it was very nice.
0:25:15 > 0:25:17Well done, all three of you.
0:25:17 > 0:25:19- OK. Thank you.- Thank you very much.
0:25:21 > 0:25:22They all did really well.
0:25:22 > 0:25:25Yes, there was nothing much to choose between them.
0:25:25 > 0:25:28Just sort of small little things and it was nice to see.
0:25:29 > 0:25:31It went very well for all of us, I think.
0:25:31 > 0:25:35Everybody seemed quite pleased with the result so quite happy with that.
0:25:36 > 0:25:38Doing it in 15 minutes,
0:25:38 > 0:25:41I thought timing was quite tight, so I'm glad it is over.
0:25:43 > 0:25:45I know it's going to be splitting hairs for Frances,
0:25:45 > 0:25:49but I have done as much as I can, so I just really hope I go through.
0:25:49 > 0:25:51Do you have an idea of who you are going to send home?
0:25:51 > 0:25:53- Yes, I do.- OK.
0:25:53 > 0:25:54- Let's go tell them.- OK.
0:25:56 > 0:25:59Sadly, one of you does have to leave the competition now
0:25:59 > 0:26:01and Frances has made her mind up.
0:26:01 > 0:26:02I've made my decision,
0:26:02 > 0:26:07the reason I've made it is the fact that I need somebody on Friday
0:26:07 > 0:26:10who can move, who can think on their feet
0:26:10 > 0:26:13and use a bit of their knowledge.
0:26:16 > 0:26:19I'm afraid Roy is the one who is going to go.
0:26:19 > 0:26:22- Oh.- I think you made the right decision there, honestly.
0:26:22 > 0:26:24Well, we've had the pleasure of tasting your food
0:26:24 > 0:26:27which was a big treat for me.
0:26:27 > 0:26:30- Oh.- Thank you.- Well done, Roy, and congratulations, guys.
0:26:30 > 0:26:33- You're through to the next round. - Well done.
0:26:33 > 0:26:37That was the right decision, honestly, and, yeah,
0:26:37 > 0:26:39I don't think I could cope with much more.
0:26:39 > 0:26:42So good luck to those two cos they're really good.
0:26:42 > 0:26:44Oh, give us a hug, Roy.
0:26:45 > 0:26:49Through to the third and final round are marketing manager Anna Liza...
0:26:49 > 0:26:51I'm so happy, I didn't realise it would be so hard
0:26:51 > 0:26:55on getting through to, like, this stage but really excited.
0:26:55 > 0:26:58..and radio presenter Simon.
0:26:58 > 0:27:00Yeah, I'll have to go all out to try and impress
0:27:00 > 0:27:03because there is only one spot on Friday, so I've got to go for it.
0:27:04 > 0:27:07It is now time for our third and final round.
0:27:07 > 0:27:08Now our home cooks have been given
0:27:08 > 0:27:11all the ingredients to one of Frances' dishes.
0:27:11 > 0:27:14They'll have one hour to identify all of the ingredients and to
0:27:14 > 0:27:15create a dish of their own.
0:27:15 > 0:27:18So for you at home here is what Frances has chosen.
0:27:19 > 0:27:25Salmon fillets and scallops, celeriac, shallots, kale and garlic,
0:27:25 > 0:27:29white wine, chicken stock and whipping cream, truffle,
0:27:29 > 0:27:34butter and gelatine, bergamot and chervil root, star anise,
0:27:34 > 0:27:37coriander and mustard seeds.
0:27:37 > 0:27:39Who knows what our home cooks will make with these?
0:27:40 > 0:27:43So, Frances, what tips do you have for our home cooks?
0:27:43 > 0:27:46Be very careful not to overcook these ingredients.
0:27:47 > 0:27:49OK, well, let's get started.
0:27:49 > 0:27:51Cooks, you have one hour.
0:27:51 > 0:27:55Reveal your ingredients because your time starts now.
0:27:55 > 0:27:56Good luck.
0:28:04 > 0:28:07The cooks have been given some unusual ingredients
0:28:07 > 0:28:09and they're proving tricky to identify.
0:28:13 > 0:28:14Do you know what you're doing?
0:28:15 > 0:28:17Sort of.
0:28:18 > 0:28:22Finally, they take the plunge and start prepping what they recognise.
0:28:22 > 0:28:25A little bit daunting. I'm confident I can put something up,
0:28:25 > 0:28:28just hopefully that tastes good enough for Frances.
0:28:28 > 0:28:33Not hesitant, just trying to plan as to how I'm going to utilise
0:28:33 > 0:28:36all these different flavours.
0:28:36 > 0:28:39- You've made a start. - I have.- What are you going to make?
0:28:39 > 0:28:40What's your plan?
0:28:40 > 0:28:41I am going to panfry the salmon
0:28:41 > 0:28:44and then serve it with slightly seared scallops,
0:28:44 > 0:28:47hopefully not overdoing it.
0:28:47 > 0:28:52Serving with a mash and try and make some sauce with lemons.
0:28:52 > 0:28:54- All right, well, good.- Thank you.
0:28:54 > 0:28:56We'll see you very soon.
0:28:58 > 0:28:59- Hi, Simon.- Hello.
0:28:59 > 0:29:02- You've made a start as well. - Yeah, I have. Yeah.
0:29:02 > 0:29:04Have you got a plan?
0:29:04 > 0:29:06I think I'm going to make a puree again
0:29:06 > 0:29:09this time with what I believe is celeriac.
0:29:10 > 0:29:12You're giving nothing away at all.
0:29:12 > 0:29:17And then, yeah, I don't know whether to poach the salmon yet in the cream
0:29:17 > 0:29:18or whether to pan-fry it,
0:29:18 > 0:29:21but then I've got enough sort of spices and things here
0:29:21 > 0:29:24to make a really nice sauce as well.
0:29:24 > 0:29:26What's this?
0:29:26 > 0:29:28I'm not actually 100% sure.
0:29:28 > 0:29:29Have you smelt them? Smell.
0:29:31 > 0:29:32Hm.
0:29:33 > 0:29:35I'm really not... I'm not 100% sure.
0:29:35 > 0:29:37I did ask them to consider the ingredients first
0:29:37 > 0:29:42and I think they are a bit shy of some of them.
0:29:42 > 0:29:44I think it is a shame that they've, you know,
0:29:44 > 0:29:47not kind of tasted everything and they've already made a start.
0:29:47 > 0:29:50- Do you know what that is yet? - Is yours the same as mine?
0:29:51 > 0:29:53- How are we getting on?- Good.
0:29:53 > 0:29:56I'm trying to just make my sauce reduction that I'll serve with the
0:29:56 > 0:29:57fish on the side.
0:29:57 > 0:30:00- How are you feeling?- Nervous.
0:30:00 > 0:30:03- Are you?- Slightly. Trying to get everything together in my head,
0:30:03 > 0:30:05as it were.
0:30:05 > 0:30:09I'm feeling seven out of ten of the moment, in terms of confidence.
0:30:09 > 0:30:13Thoughts turn to the salmon and scallops and how best to cook them.
0:30:13 > 0:30:16And for Anna Liza, this is the most daunting part.
0:30:17 > 0:30:20In the first round, I overcooked my scallops,
0:30:20 > 0:30:22so in this round I definitely want to make sure that
0:30:22 > 0:30:25I'm not going to do that this time around.
0:30:25 > 0:30:27Then I think I am probably going to pan-fry...
0:30:27 > 0:30:29I'm definitely going to pan-fry the scallops.
0:30:29 > 0:30:31So you've changed your mind about cooking the fish.
0:30:31 > 0:30:33Yeah, I think I'll probably pan roast it.
0:30:33 > 0:30:35- That sounds good.- To get it right. - That sounds good.
0:30:35 > 0:30:37So you've got a plan of campaign, have you?
0:30:37 > 0:30:40- Yes.- Yes.- So in the oven I've got my salmon.
0:30:40 > 0:30:44- Yes.- I've covered that with slices of lemon.
0:30:44 > 0:30:48So it's almost like en papillote, cooked in a bag.
0:30:48 > 0:30:49- Yeah.- Very good.- Lovely.
0:30:51 > 0:30:53So I am pleased to report
0:30:53 > 0:30:57that Simon has now said he will pan-fry his salmon.
0:30:57 > 0:30:59Yeah, encouraging.
0:30:59 > 0:31:01Yeah. Music to my ears.
0:31:01 > 0:31:02Let's move on to Anna Liza.
0:31:02 > 0:31:07That salmon went in the oven a bit smartish which is rather a worry,
0:31:07 > 0:31:09as long as she pulls it out in time.
0:31:09 > 0:31:12Yeah, cos it has, it's been in the oven for a bit now.
0:31:12 > 0:31:16Well, if it is going to sit in the oven for an hour,
0:31:16 > 0:31:18- this is my problem there.- Oh.
0:31:18 > 0:31:19TIMER RINGS
0:31:22 > 0:31:24Like opening a lovely parcel.
0:31:25 > 0:31:28I'm just going to put it in slightly for a few more minutes.
0:31:28 > 0:31:30The salmon looks pretty good to me.
0:31:30 > 0:31:32I'm happy with that.
0:31:32 > 0:31:34Not wanting to overcook her scallops,
0:31:34 > 0:31:37Anna Liza's wary of the frying pan.
0:31:37 > 0:31:38It's all right, don't panic.
0:31:38 > 0:31:41How long are you going to leave them in for?
0:31:41 > 0:31:44- Not long.- No. I wouldn't. Cook them and get them out.
0:31:46 > 0:31:50The cooks have done their best to impress Frances cooking out of their
0:31:50 > 0:31:53comfort zones and now it is all down to presentation.
0:31:53 > 0:31:55Two minutes to go.
0:31:55 > 0:31:57Time pressure is intense.
0:32:15 > 0:32:16Right, cooks, that's it.
0:32:16 > 0:32:19Time's up. Step away from your plates.
0:32:19 > 0:32:21It's now time to taste.
0:32:21 > 0:32:23First up, it's Anna Liza.
0:32:23 > 0:32:24She's made oven-baked salmon,
0:32:24 > 0:32:27pan-fried scallops with a celeriac puree,
0:32:27 > 0:32:31blanched kale and a white wine and bergamot sauce.
0:32:31 > 0:32:33Come in, Anna Liza.
0:32:36 > 0:32:38- Well done.- Thank you.
0:32:38 > 0:32:39How did you find the challenge?
0:32:39 > 0:32:43I thought, "Oh, wow, what am I going to do?"
0:32:43 > 0:32:44I'm quite interested in the fact
0:32:44 > 0:32:46that you decided to cook the whole of the salmon.
0:32:46 > 0:32:49- Yes.- It's quite a big portion. - It is!
0:32:49 > 0:32:51- Let's taste.- Yes.
0:32:51 > 0:32:54First of all, I just want to see how the salmon is cooked.
0:32:54 > 0:32:56Good girl, that's good.
0:32:56 > 0:33:02That lovely orangey, slightly, what you might regard as undercooked,
0:33:02 > 0:33:05I regard that as very sensual on the mouth.
0:33:05 > 0:33:07OK.
0:33:08 > 0:33:10Mm. Lovely and soft.
0:33:10 > 0:33:11Look, that's lovely
0:33:11 > 0:33:16and that's a very different looking scallop to the one that
0:33:16 > 0:33:18we had from you earlier on.
0:33:18 > 0:33:20- Yes!- So, congratulations.
0:33:20 > 0:33:22- Thank you.- Well done. What lovely comments.
0:33:22 > 0:33:25- Are you pleased?- I am, I'm really thrilled. Yeah.- Good.
0:33:25 > 0:33:28I would hope that Frances would pick me on the basis that I
0:33:28 > 0:33:30took on the feedback from this morning,
0:33:30 > 0:33:34so I try to make sure that I didn't overcook my seafood.
0:33:35 > 0:33:37Mm. This is a really good.
0:33:37 > 0:33:41Anna Liza was beaming from ear to ear after your lovely comments.
0:33:41 > 0:33:43Good. Well, no, they're well deserved.
0:33:43 > 0:33:48- Yes.- And I thought her method of cooking the salmon was creative.
0:33:48 > 0:33:50Really impressed. Nice one.
0:33:50 > 0:33:53She was very clever because she managed not to overcook it
0:33:53 > 0:33:56- and I give her ten out of ten for that.- Brilliant.
0:33:56 > 0:33:58Finally, it's Simon.
0:33:58 > 0:34:01He has made pan-fried fillet of salmon with scallops,
0:34:01 > 0:34:03celeriac puree, roasted chervil root,
0:34:03 > 0:34:08a watercress salad with a sauce of wine, cream and pan juices.
0:34:08 > 0:34:10Come in, Simon.
0:34:13 > 0:34:15Did you enjoy that challenge?
0:34:15 > 0:34:17Yeah, I mean, all the ingredients are an amazing,
0:34:17 > 0:34:20so it's really fun to experiment with it.
0:34:20 > 0:34:22I'm really happy with how it looks,
0:34:22 > 0:34:24just hope the taste lives up to that.
0:34:24 > 0:34:25- Let's taste.- Yeah.
0:34:27 > 0:34:30So the puree is...
0:34:30 > 0:34:33good - again, nice flavour.
0:34:35 > 0:34:36- Really nice. - Yeah, yeah, really good.
0:34:36 > 0:34:39- You've got a good palate. - Thanks very much.
0:34:39 > 0:34:41I have to say I saw you doing the scallops
0:34:41 > 0:34:43and unfortunately you did hammer them a bit.
0:34:43 > 0:34:45Oh, OK, so they're slightly over?
0:34:45 > 0:34:49You need the hottest of pans and out.
0:34:49 > 0:34:51Mmhm. Get them out.
0:34:51 > 0:34:53I love your sauce. It's so good.
0:34:53 > 0:34:57- Oh, thank you.- And your sauce corrects the mistake on the scallop.
0:34:57 > 0:35:00- So you're all right there. - Balanced that out, nice one.- Yeah.
0:35:00 > 0:35:02I was prouder of some elements more than others,
0:35:02 > 0:35:04I think the cooking of the fish could have been better.
0:35:04 > 0:35:07Sort of left things a bit too long, erred on the side of caution
0:35:07 > 0:35:09by making sure it was really thoroughly cooked.
0:35:09 > 0:35:12- Another lovely dish. - Yes. It's a tough one, this.
0:35:12 > 0:35:16They've both in their own way done well.
0:35:16 > 0:35:21- Yeah, really well.- Yes. And I like he's very artistic on the plate.
0:35:21 > 0:35:23- Yeah.- So have you got any idea of who you might take through?
0:35:23 > 0:35:26- No, it's a tough one.- Well, you don't need to decide just yet.
0:35:26 > 0:35:28Because we're going to see what you'd do with those ingredients.
0:35:28 > 0:35:30- Oh, yes, yes. - Which is the best part.
0:35:30 > 0:35:33- Well, I don't know about that. - Yes, it is.
0:35:33 > 0:35:37Right, guys, this is the best bit cos you get to sit back and relax
0:35:37 > 0:35:39and watch the master at work.
0:35:39 > 0:35:41What would you call this on a menu?
0:35:41 > 0:35:45Hot smoked salmon with truffled scallop, kale and bergamot.
0:35:45 > 0:35:46- Perfect.- OK?- OK.
0:35:46 > 0:35:51This is the bergamot juice and sugar and water and I have just brought it
0:35:51 > 0:35:54to the boil and then I have the gelatine.
0:35:54 > 0:35:59This was the gelatine that you weren't sure what to do with.
0:35:59 > 0:36:04- Yes?- Correct.- All I have done is just stuff that in some water
0:36:04 > 0:36:07and then pop it in and it melts.
0:36:07 > 0:36:11I've lined this container with acetate,
0:36:11 > 0:36:13it's stronger than cling film.
0:36:13 > 0:36:15We're just going to pour that in like that.
0:36:15 > 0:36:18Sheree's going to rush down to the freezer
0:36:18 > 0:36:21- and stick that in for 30 minutes.- Absolutely.
0:36:21 > 0:36:22Thank you very much.
0:36:22 > 0:36:27And just with the pestle and mortar, we're just grinding down our herbs,
0:36:27 > 0:36:34ready for the salmon and we've got star anise, mustard seed, coriander,
0:36:34 > 0:36:37chop some dill and then we'll rub that on the salmon.
0:36:37 > 0:36:39You used quite a few of your herbs and spices, didn't you?
0:36:39 > 0:36:42Yeah, in the sauce. But in hindsight I maybe should have crushed them to
0:36:42 > 0:36:44get the best out of them.
0:36:44 > 0:36:45You did what you thought,
0:36:45 > 0:36:48your sauce tasted nice and that's all that matters.
0:36:48 > 0:36:53I'm just going to take the salmon, cut it in half...
0:36:55 > 0:36:57- And that's...- You can smell it straightaway.
0:36:57 > 0:37:00Just leave that to penetrate.
0:37:00 > 0:37:03I'm going to now put the smoker on the heat.
0:37:03 > 0:37:07What we've done here is put underneath there the chips
0:37:07 > 0:37:11and then we'll put the salmon there and the lid on...
0:37:11 > 0:37:12- And that's it.- And that's it.- Wow.
0:37:12 > 0:37:16And we're going to do that for three minutes smoking,
0:37:16 > 0:37:18four minutes off and that'll be ready.
0:37:18 > 0:37:21- Wow, OK.- OK. I need to be getting the puree on.
0:37:21 > 0:37:25So in here we have got small dice of chervil root,
0:37:25 > 0:37:30just going to pop it in the butter, shallot,
0:37:30 > 0:37:33white salt and cream.
0:37:33 > 0:37:35Easy.
0:37:35 > 0:37:38That's just going to cook down.
0:37:38 > 0:37:40Now, we'll get on with the sauce.
0:37:40 > 0:37:45White wine, shallot, chicken stock
0:37:45 > 0:37:47and then we have got the whipping cream.
0:37:47 > 0:37:52So we are just going to stand back, everybody, just chuck this kale in.
0:37:58 > 0:38:00Right. There we go.
0:38:00 > 0:38:01So just going to pop this in there.
0:38:04 > 0:38:06So, easy peasy. And that's going to smoke.
0:38:06 > 0:38:09So I'm just going to put this through the blender.
0:38:14 > 0:38:17Here, we have puree but it's got a little bit of texture in
0:38:17 > 0:38:21which is what I want. I'm just going to push that through.
0:38:21 > 0:38:24So the fish is now...
0:38:25 > 0:38:26- Oh.- Yeah.
0:38:27 > 0:38:31Still, to feel, soft.
0:38:31 > 0:38:36So now I'm just going to leave it for another four minutes.
0:38:36 > 0:38:38Stuff the kale in.
0:38:44 > 0:38:45It's a lovely colour.
0:38:46 > 0:38:50We get our scallops normally in the shell, so we would crack them open.
0:38:50 > 0:38:52Just oil, just get a little bit of that flavour
0:38:52 > 0:38:55with the bergamot, truffle.
0:38:55 > 0:38:57I'm just wanting a hot pan.
0:38:57 > 0:38:58Yes.
0:38:59 > 0:39:01And its natural juices start to go.
0:39:03 > 0:39:06- See, you can smell, it's good.- Yeah.- OK.
0:39:06 > 0:39:09It'll be warm in the middle and that'll be done.
0:39:13 > 0:39:17So, we've just got two little
0:39:17 > 0:39:18things like that.
0:39:22 > 0:39:24Just put in there...
0:39:24 > 0:39:27Beauty of that.
0:39:44 > 0:39:46Three, we've just got all of that to eat
0:39:46 > 0:39:51- which will be lots of different flavours.- Brilliant.- Amazing.
0:39:51 > 0:39:52Well done.
0:39:55 > 0:39:57Go on, go on, take.
0:39:57 > 0:39:59- Go on, tuck in.- It looks amazing.
0:39:59 > 0:40:03It's amazing, the colour that the kale can make it.
0:40:03 > 0:40:06The flavours from the smoking is just stunning, it really is.
0:40:07 > 0:40:09Oh, my gosh.
0:40:09 > 0:40:12- Good. Good!- Oh. Unbelievable.
0:40:12 > 0:40:15It is time now to declare your winner, but before you do,
0:40:15 > 0:40:18let's have a quick recap of what our cooks made earlier.
0:40:22 > 0:40:23In the first round,
0:40:23 > 0:40:27Anna Liza fell short by overcooking the seafood in her linguine.
0:40:27 > 0:40:32She fared better in the second round with a well-seasoned pasta dish.
0:40:32 > 0:40:35Like opening a lovely parcel.
0:40:35 > 0:40:40And in the final round, her salmon en papillote impressed Frances.
0:40:40 > 0:40:42I would love to win this, it would be amazing.
0:40:42 > 0:40:45And to get this far, it has been a really great experience,
0:40:45 > 0:40:48so I would be delighted if I got through to the next stage.
0:40:48 > 0:40:51Meanwhile, in round one, Simon's lamb was well presented,
0:40:51 > 0:40:53if a little undercooked.
0:40:53 > 0:40:56And his cauliflower three ways was impressive.
0:40:56 > 0:40:58His pasta in round two was well executed,
0:40:58 > 0:41:00but lacked dressing and in the final round,
0:41:00 > 0:41:02his salmon was a little overcooked
0:41:02 > 0:41:06with a well-balanced sauce and accompaniments.
0:41:06 > 0:41:08Obviously, I'd love it to be me cos it's a great opportunity and I
0:41:08 > 0:41:12get to meet even more world-class chefs on Friday.
0:41:12 > 0:41:14A big well done to you both. You've been brilliant today
0:41:14 > 0:41:17and I know Frances has had a tough time choosing,
0:41:17 > 0:41:20but she has made her mind up.
0:41:20 > 0:41:22So, Frances, it's over to you.
0:41:22 > 0:41:25So, Anna Liza, you've had a great day,
0:41:25 > 0:41:29you've listened to my comments, you've been very astute,
0:41:29 > 0:41:32you've taken them in and you've acted upon them,
0:41:32 > 0:41:33of which I am most impressed.
0:41:34 > 0:41:39As for you, I think you are very artistic,
0:41:39 > 0:41:41you've got a good palate,
0:41:41 > 0:41:42you do listen to what is said,
0:41:42 > 0:41:47but you have to make sure that you are very positive in your thinking.
0:41:47 > 0:41:53And because Friday is a very tough challenge, I have decided that...
0:41:56 > 0:42:00Simon, you're going to be my partner in the Friday Final
0:42:00 > 0:42:03- and it better be good. - Congratulations.
0:42:03 > 0:42:05- Well done.- Thanks very much.
0:42:05 > 0:42:08- Well done.- Oh, congratulations. - Thank you. Thank you very much.
0:42:08 > 0:42:11Yeah, it was just amazing when she said my name, I was like,
0:42:11 > 0:42:12"OK, we're a team now."
0:42:12 > 0:42:15Really proud as to what I've achieved today,
0:42:15 > 0:42:17I've took on feedback from this morning,
0:42:17 > 0:42:21in terms of, like, cooking seafood in the future so, again,
0:42:21 > 0:42:24really fantastic feedback that I will take on board.
0:42:24 > 0:42:27Any last tips for this week's Friday Final for Simon?
0:42:27 > 0:42:30Yes, I think you must be positive, Simon.
0:42:30 > 0:42:32And I think we'll do well.
0:42:32 > 0:42:35I am going to just give it all I've got and hopefully we will win.
0:42:35 > 0:42:39He's got a very, very good palate and with Monsieur Koffmann,
0:42:39 > 0:42:41it needs to be good.
0:42:42 > 0:42:44Tomorrow on Yes Chef...
0:42:45 > 0:42:49Three more home cooks go all out to impress top chef Rupert Rowley.
0:42:49 > 0:42:52It is the work of the devil, I can't stand it.
0:42:52 > 0:42:55It's the chance for them to work alongside the best in the business.
0:42:55 > 0:42:58This is what I do when I'm trying to impress people.
0:42:58 > 0:43:01But only one can become their partner in the Friday Final.