Frances Atkins Yes Chef


Frances Atkins

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Four of the best chefs in Britain

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are on the hunt for their perfect partner.

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

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paired with the best in the business

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for the cooking experience of a lifetime.

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Whip the cream.

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Whip it.

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Each day, a different chef will choose their perfect partner

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from three talented home cooks.

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Cheers.

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-Three minutes you can get a fish in a pan.

-Yeah, you can.

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Then all four pairs will go head to head in our Friday Final,

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cooking for culinary royalty Pierre Koffmann.

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What impresses me with food is the end result,

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the taste is the most important.

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The professional chef's reputations are on the line.

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-Are you filleting that fish?

-I'm just trimming it.

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And the amateur home cooks have a lot to live up to.

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This is Yes Chef.

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Hello and welcome to Yes Chef,

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

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First up it's Roy Burgin,

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a retired sports wholesaler from Knutsford in Cheshire.

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People describe my cooking as fresh, tasty, flavoursome,

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little bit chaotic.

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I am quite confident and when I'm cooking for people

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I find the more wine I drink, he more confident I get.

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Next is Anna Liza Lomibao,

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a marketing manager from Reading in Berkshire.

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What I love about cooking is that I like putting together different

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flavours for, like, starters, main and especially desserts.

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The weaknesses that I have in the kitchen

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is that sometimes I can create too many things,

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too many dishes at once,

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and everybody's just a bit astounded as to how many options they have.

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And finally it's Simon Alexander,

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a radio presenter from Stratford-upon-Avon.

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Play it fairly safe a lot of the time,

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but everyone seems to really enjoy it.

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It's always very hearty, it's quite classic, I guess.

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Having a Michelin-star chef show you exactly what you can do

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to improve is a privilege.

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

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Frances Atkins is a chef whose food is inspired by her surroundings.

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With her restaurant nestled in the beautiful Yorkshire countryside.

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A lot of people use local produce, I really do.

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Our beef is in the fields over there and our lambs...

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Well, we've got tonnes of them at the moment.

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She began her career whilst a teenager in Ilkley

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making cheeses from her parents' cellar.

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And went on to work in some of the finest establishments in Europe.

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Flavour is everything,

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that is what gives you a sensation and that is what gives you memories.

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In a male-dominated industry,

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Frances is one of only ten female Michelin-starred chefs in the UK

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and certainly knows how to succeed.

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I'm looking for somebody who has an idea about what they are doing

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and somebody who has a bit of imagination.

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Welcome, everyone, to Yes Chef.

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Now, Frances will be picking one of you to be her partner

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in this week's Friday Final.

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What will you be looking for, Frances?

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Good presentation.

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Great taste.

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And especially that you're able to think on your feet.

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Well, let's get started.

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Round one, you've got to create your best dish for Frances.

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She will be watching your every move in the kitchen to see how you cope.

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So, Frances, any last tips for our cooks?

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Yes, enjoy what you're doing, don't think about me,

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concentrate on your food and it'll be brilliant.

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Fantastic.

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

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So our cooks are off.

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Frances is looking for a passionate protege

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who she feels she can work well with.

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She'll be looking for technical skills

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as well as flair and confidence.

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Today, Roy is making a lemon risotto topped with a fillet of lemon sole.

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This dish will demand constant attention,

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keeping the rice al dente,

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whilst ensuring the delicate fish is not overdone.

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I'm feeling quite confident. I think I can do it.

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Unless I collapse with nerves or something,

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I'm pretty sure it will be fine.

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Over at the green station,

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Anna Liza is making a seafood linguine

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using top-notch ingredients.

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She'll be hoping that her scallops, clams and lobster tail

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will really make her dish stand out.

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Feeling slightly nervous today, cooking for a Michelin-star chef,

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but again, just going to enjoy today.

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Creating a dish for a top chef really pushes our cooks out of their

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comfort zones. And wanting to shine,

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Simon has opted for a dish with a cheffy twist.

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He's making a rack of lamb with cauliflower three ways.

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Quite an adventurous choice with a lot of elements in just 45 minutes.

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I've got to puree some cauliflower.

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I've got to sear some, as well.

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And then pickling.

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And then I'm making a nice little sauce to go with that.

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Hopefully, it should look pretty good on the plate.

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-Hi, Roy. Hello, Roy.

-Oh, hi, hi.

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-You look busy here.

-Yeah.

-Looks all very nice.

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Well, it's... The timing's important with this dish being a risotto.

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This is canarino which is peel of a lemon in water,

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so I'm going to start adding that in a little while

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when I think there's enough beef stock gone in there.

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Why did you decide to use beef stock?

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Is there a good reason for that?

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Well, you can actually use any stock,

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but it just gives it a different little bit of flavour

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than vegetable or chicken stock, I think, and it seems to work well.

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And you think that's better for taste with your sole?

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-It seems to be, yeah.

-Yeah, yeah.

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-Hopefully.

-Well, good luck.

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-Thank you very much.

-All looks very nice.

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-It does doesn't it?

-And well-organised. Yes.

-Yeah.

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-I look forward to that.

-OK.

-Thank you, Roy.

-Thank you. See you later.

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-Good luck.

-Thanks.

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Hi, Anna Liza.

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-Hi there.

-How are we getting on?

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Good, thank you, just checking on the seafood

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cos everything is all kind of go, go, go.

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So we've got here the clams and the mussels,

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you can see they're starting to open up slightly.

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What are they cooking in?

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In garlic, chilli and white wine, as well.

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-Lovely. Smells very nice.

-It smells delicious.

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Just reducing that down.

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That's great. How long will you be cooking your lobster tail for?

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I'll taking it out in about two minutes or so...

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-In fact, we're just getting in your way, aren't we?

-Yes!

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-The smell is good enough.

-Yes, it smells delicious.

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-Lovely.

-Well, we'll let you carry on.

-Thank you.

-Good luck.

-Thanks.

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-Hi, Simon.

-Hello.

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Hello, Simon.

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Your dish looks interesting.

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-Yeah.

-Are you going to tell me just briefly

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-about your cauliflower three ways?

-Yeah, absolutely.

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So I'm doing a puree,

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I'm searing some cauliflower as well

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and I'm also doing a really quick pickle.

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I presume the cauliflower done that way is

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to give the lamb some acidity?

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Yeah, so the vinegar, lemon and a bit of sugar in there, as well.

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-Sure.

-Just to give it a bit of a different dimension, I guess.

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-Great.

-So, you are a DJ, aren't you?

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Yeah, I talk in the mornings and do a podcast.

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Yeah, content and waking up every day talking about the news.

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So, do all your listeners know about this then?

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-They do, yeah.

-Rooting for you?

-I think so, I hope so.

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I'm looking forward to seeing it, it looks a beautiful piece of meat.

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-Yeah, it does.

-It does. Thank you very much. Cheers.

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-Good luck.

-Thank you very much.

-Well done.

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Simon has pushed himself with his menu,

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ensuring it's tasty and impressive, to showcase his abilities.

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To do this all in 45 minutes I know is a steep task.

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There's no point in playing safe, so I thought I might as well go for it.

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Anna Liza is cooking from the heart,

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choosing a dish that means happy times.

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This is one of the dishes that I cook on, like, a Saturday evening,

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so it always reminds me of holidays in Italy.

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She's used to cooking seafood

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and knows to prepare it so it is safe and tasty to eat.

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Just double-checking that all the shells

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are all closed before you cook them.

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And just making sure that everything is cooked throughout,

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just to be safe.

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Roy's delicate lemon risotto may seem a simple choice,

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but it needs to be perfect if it's going to impress Frances.

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I've got to cook this in 45 minutes today

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and it really does take 45 minutes to get it right,

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so everything needs to go pretty smoothly.

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How are you getting on, Roy?

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I'm doing all right, Simon, how are you doing?

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I thought that wine glass would have been gone by now.

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Well, I know, but I've not had time to get to it yet.

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So it will be, don't worry, there won't be any left at the end of it.

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So let's start with Roy, what do you think of it?

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I think it's neat, it's looking very precise.

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He knows what he's doing.

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I've got one or two queries about it but...

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What are they?

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-Well, I was a bit concerned that he was using beef stock.

-Yeah.

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I thought with lemon,

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it's not the fact that he's using beef stock with fish,

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it's the fact that he has a lemon risotto.

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But it's all down to the taste at the end of the day.

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I'm anxious about the tasting a little bit now.

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I'm just wary of forgetting something at the minute,

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for some reason.

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Let's move on to Anna Liza, she's making a seafood linguine.

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Yes. Anna Liza certainly knew what she was doing with her shellfish.

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Bit concerned that she's keeping her lobster warm in the oven.

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-Yes.

-Yes, not too sure about that one.

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So I'm just checking on the lobster, I will take it out now.

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Will that make it tough?

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-Well, yes.

-She'll keep cooking it.

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-So let's see what the taste is like and the presentation.

-OK.

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I think my dish is adventurous.

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I've used a combination of seafood for this.

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And finally, Simon.

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Simon. I like the look of his food.

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It's a dish with a little bit of excitement in.

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I was a bit nervous when I heard about the cauliflower three ways,

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but then I see what he's doing.

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He's got a little bit of acidity to go with the lamb, if you like,

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-and it's cold, rather than hot, so something different.

-Yeah.

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I don't think there's five minutes where I'm just sort of sat waiting

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for something, so it's a sort of relentless 45 minutes.

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Anna Liza knows that how she cooks her seafood

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is the main area she'll be judged on.

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A few moments too long could see her ruin her chances.

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Just making sure that these aren't overdone.

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I want it to still be juicy in the middle,

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so just kind of keep its colour.

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Cooks, you've had half an hour, you've got 15 minutes to go.

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Over at the red station,

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Roy's about to pan-fry the star of his dish, the lemon sole.

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You could do it with different fish.

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With it being a lemon risotto,

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it's just kind of nice to do lemon sole with it, I think.

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So I'm making sure that all the seafood's covered

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with the white wine sauce

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and just checking that it's all getting cooked,

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so I'll just leave the lid back on.

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That sauce seems to be going quite nicely.

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So, yeah, it's just all about that lamb now, I think.

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I think we're OK.

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I think it's going to be... It's going to be fine.

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As the cooks near completion,

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Roy spots a chance to kick back and relax. Cheers.

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Cheers.

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Oh, it feels better already.

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Right, cooks, you've got just five minutes left, five minutes to go,

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so you really need to start thinking about plating up.

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Roy's picked the wrong time to take his eye off the ball.

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Oh, no!

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Disaster!

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Does this spell the end for him?

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-Oh, no!

-Oh, my gosh!

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Right, hold on, let's get this up.

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Oh...

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-Oh, dear.

-Three minutes, you can get a fish in a pan and on there.

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Yep, you can, easy. Come on, let's do it.

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-I don't even know where it is.

-Don't get upset by it.

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He's back in the saddle and racing to save his dish

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with a brand-new fish.

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Right, cooks, that's it, time is up, step away from your plates,

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you've done all you can.

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It's time to taste.

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First to take the taste test is Roy.

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With a lemon risotto, crowned with a pan-fried fillet of lemon sole.

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Thank you.

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How did you find the challenge?

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-I had a bit of a hiccup.

-I know, you dropped your fish!

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I know, I know!

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We've kept the fish that you dropped on the floor,

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-just so we can compare the two together.

-OK.

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When you were making your risotto,

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did you just sort of fold in your asparagus at the end?

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-Yes.

-That's quite a big piece of asparagus

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to get in my mouth at once.

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Well, I usually make it with fine asparagus, very thin,

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but I did put it in a little bit earlier, so it got cooked.

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Why did you choose lemon sole to put with this, was there a reason?

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As it's a lemon risotto, lemon sole just seemed appropriate.

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That's got the skin on, this hasn't.

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No, I took it off the skin.

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-When you'd cooked it.

-Yes.

-Very nice.

-Very nice.

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OK, thank you very much, Roy.

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-My pleasure. Thank you.

-If you'd like to go back to the waiting room.

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-OK.

-We'll see you shortly.

-All righty.

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I'd rather the cooking would have gone the way it should have done.

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How did you get on?

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Fine. They did like the taste,

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and they were very kind about my little accident in there.

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Did you enjoy Roy's dish?

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Yes, I did.

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I think it was very lemony,

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and the saucing round the outside looked attractive.

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Do you know, it kind of makes a better story, doesn't it, long-term?

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That you chuck your fish on the floor

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instead of putting it on the plate.

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Next to take the taste test is Anna Liza

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with a seafood linguine, featuring scallops, clam and lobster tail.

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Lovely, how did you find the challenge?

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-Really enjoyed it.

-Very good, it looks very appetising.

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Well, let's try it, let's see what, see how the cooking of the fish is,

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-I think that's rather important, isn't it?

-Yep.

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And the mussels, they were cooked with some chilli.

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Chilli, garlic, olive oil and white wine.

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Lovely taste on your mussel.

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Some nice flavours.

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I just need to taste the pasta.

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Mmm, it's really lemony.

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I think that's a really very tasty dish.

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I would say, I was a little concerned

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about the way you were cooking the scallops.

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They should be in a very hot pan,

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and cooked fairly quickly and out of the pan.

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Your ones were cooked a little longer.

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And the lobster, again,

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lobster's a very tricky thing to cook well, as I'm sure you know.

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And that was a little tough, I'm afraid, but the flavour was lovely.

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Well, if you'd like to go back to the waiting room,

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we'll see you shortly, but thank you very much.

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-Lovely, thank you.

-Thank you, Anna Liza.

-Thank you.

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Really, like, amazed by Frances' comments.

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I've never cooked for a Michelin-starred chef before.

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That scallop's so good.

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Unfortunately, I think we've got a few problems with the seafood.

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-Yep.

-The way it was cooked.

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-I mean, there were nice flavours coming through.

-There were.

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The flavours were there.

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Finally, it's the turn of Simon.

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He's made rack of lamb with cauliflower three ways

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and a red wine jus.

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Come in, Simon.

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Wonderful. How did you find the challenge?

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Yeah, there was quite a lot to do in 45 minutes,

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but I've just about got it all there.

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-Nice presentation.

-Very nice, yeah, looks very good.

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I would just make one comment about your lamb.

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I think I would have liked it done just another minute.

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-OK, got you.

-And I'll tell you why,

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because it's just sort of a little raw, not pink, in the middle.

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-OK, got you.

-So one more minute on that, it would have made it pink.

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-OK, well, let's taste.

-Yes, why not?

0:15:410:15:43

Well, it tastes lovely, and I can taste the rosemary's coming through.

0:15:540:15:58

Let's just try this cauliflower.

0:15:580:15:59

It's all in the taste at the end of the day, that's delicious,

0:16:000:16:03

I would eat that, quite happily.

0:16:030:16:06

-Going to your house for dinner.

-Wow, fantastic!

0:16:060:16:10

-More than welcome!

-In all, I think that's very nice.

0:16:100:16:13

Excellent, thank you very much.

0:16:130:16:14

-And well done for doing it all in the time.

-Cheers.

-Yeah, very good.

0:16:140:16:17

-Well done.

-Cheers.

-Well done. Well, if you'd like to go back to the waiting room?

0:16:170:16:20

-Thank you, yeah, great.

-We'll see you shortly.

-Finish it off.

-Thank you, Simon.

0:16:200:16:24

The lamb was almost perfectly cooked.

0:16:240:16:26

I think, rightly so, they said that maybe one minute longer in the oven

0:16:260:16:31

would have made it spot on.

0:16:310:16:32

She was extremely complimentary, actually.

0:16:320:16:34

-She said she would come round for dinner...

-Oh, really?

-So that seems like a good sign, right?

0:16:340:16:38

-That's great.

-Oh, OK.

0:16:380:16:39

-It was a bit what I call lamby.

-Yep.

-But that's just being picky.

0:16:390:16:43

-OK.

-You know, I think it's a nice plate of food.

0:16:430:16:46

It was a real privilege to cook for her

0:16:460:16:47

and she was super nice as well,

0:16:470:16:49

so she didn't make it too intimidating or daunting

0:16:490:16:51

or anything like that.

0:16:510:16:52

Is anybody standing out for you at the moment?

0:16:520:16:55

Oh, yes, very much so.

0:16:550:16:56

But I think at this stage, we've...

0:16:560:16:59

All the dishes have got some pluses and the tastes are all good,

0:16:590:17:04

so I think it's, really, let's wait and see.

0:17:040:17:06

Yeah. Well, they have got your skills test now.

0:17:060:17:09

-Yes.

-So...

-It's going to be exciting.

0:17:090:17:11

-Yes, it is. Let's go and do it.

-OK.

0:17:110:17:14

Frances can only choose one home cook to be her partner

0:17:140:17:17

in the Friday Final.

0:17:170:17:18

And to help her decide who will be the first to leave the competition,

0:17:180:17:21

she's set them the skills challenge.

0:17:210:17:23

So, Frances, what are we doing?

0:17:250:17:27

Well, we're going to do a form of pasta, it's a German pasta, spatzle.

0:17:270:17:32

I think it's going to be fun.

0:17:320:17:34

I'm just going to flavour this particular spatzle

0:17:340:17:36

with a little bit of thyme and a little bit of fresh nutmeg.

0:17:360:17:41

We've got this flour all weighed out which is super.

0:17:410:17:44

Have any of you made pasta before?

0:17:440:17:46

-Yeah.

-I have.

-Three or four times.

-But let me just... Yeah.

0:17:460:17:49

This isn't pasta as we're putting through machine.

0:17:490:17:52

-Right.

-This is a German pasta,

0:17:520:17:53

so it's just boiled and put through holes.

0:17:530:17:58

How many eggs are going in?

0:17:580:17:59

I am going to just put three in to start with.

0:17:590:18:02

Liquid. Right.

0:18:020:18:04

Now here, as you can see, that's spreadable.

0:18:110:18:13

You see the consistency we're getting here?

0:18:150:18:18

We should have our water boiling.

0:18:180:18:19

I am just going to put that through.

0:18:190:18:21

You see... By pushing that through like that,

0:18:210:18:26

it's just going to drop down into the water.

0:18:260:18:30

So you've got a nice lot of little pieces.

0:18:300:18:34

There we go. Look, it's swelling up.

0:18:340:18:36

You can just try it on your board.

0:18:360:18:39

And you can just see and it should be firm.

0:18:390:18:41

So not al dente, like we might do with other pasta.

0:18:410:18:46

And pop it in your bowl, just want a little bit of oil.

0:18:460:18:50

That's what I want to hear.

0:18:520:18:54

Right? Nice healthy sound.

0:18:540:18:57

Just a little bit of chilli in.

0:18:570:18:59

Now, pomegranates.

0:18:590:19:01

I love pomegranates, so good for you.

0:19:010:19:04

The easiest way to deal with it is to get a rolling pin.

0:19:040:19:07

-Oh!

-Hold it and whack it.

0:19:080:19:11

-Therapeutic.

-Very.

0:19:110:19:13

Especially if you've had a bad day at work.

0:19:130:19:15

Let's get this bit of basil leaf in.

0:19:170:19:19

We've got a bit of fresh broccoli, bit of celery leaf.

0:19:190:19:23

Already to me that is looking, that's looking nice, isn't it?

0:19:230:19:26

Let's add a bit of weight to this salad,

0:19:270:19:29

we've got some delicious burrata,

0:19:290:19:32

it's a form of mozzarella and it's so good for you.

0:19:320:19:37

It's just so yummy, isn't it?

0:19:370:19:39

And I thought that could just go in the centre.

0:19:390:19:42

That just sits there,

0:19:420:19:44

adds a little bit of crunch and then this is nice and crispy now.

0:19:440:19:48

We're just going to sprinkle that around,

0:19:480:19:51

this adds the acidity

0:19:510:19:53

and then just a little bit of this powder, just to...

0:19:530:19:56

That's the chilli powder.

0:19:560:19:57

Yeah. Just to make it a little on trend.

0:19:570:20:01

Good.

0:20:020:20:04

-I hope you enjoy doing it.

-Right, guys, tuck in.

0:20:040:20:07

Make sure you get some of the burrata to make it stick together.

0:20:070:20:11

What do you think, guys? How do you think it tastes?

0:20:120:20:14

-Really nice.

-It's a lovely, isn't it?

0:20:140:20:16

-Yeah, great texture on it.

-Are you feeling confident?

0:20:160:20:19

-Yeah.

-Do it, you can do it.

0:20:190:20:21

-Easy peasy.

-Yes. Sure.

-Yeah, sure.

-Of course you can.

0:20:210:20:23

Right, if you would like to make your way back to your stations,

0:20:230:20:26

we'll begin.

0:20:260:20:27

With 15 minutes on the clock,

0:20:290:20:31

the cooks have many elements to deal with.

0:20:310:20:34

Frances made it look easy.

0:20:340:20:35

But in truth it is a tough exercise in control, taste and timing.

0:20:350:20:40

I've never made this before,

0:20:400:20:42

so I'm just trying to make sure that...

0:20:420:20:46

I put the mixture...

0:20:460:20:47

..like, evenly enough.

0:20:490:20:51

Simon's thinking tactically.

0:20:520:20:54

With all three cooks making the same dish,

0:20:540:20:56

he knows he'll have to go the extra mile to make his stand out.

0:20:560:21:00

Just be the little bits of attention to detail, I imagine,

0:21:000:21:03

that will be the differences between us all,

0:21:030:21:05

so just got to concentrate for the whole 15 minutes.

0:21:050:21:09

Make sure everything's cooked perfectly.

0:21:090:21:12

I'm just a little bit bothered about getting the consistency right.

0:21:120:21:15

Hopefully, it will be,

0:21:150:21:16

but I have never done this before so we'll see.

0:21:160:21:18

I think I'm going to put one more egg in

0:21:180:21:20

cos it did seem a little bit thick.

0:21:200:21:23

It's going to be a hard skills test to judge, I think.

0:21:230:21:27

Some cooks are finding it harder than others

0:21:270:21:29

and Roy is about to get a lesson in DIY.

0:21:290:21:33

Now, let's have a bit of action here.

0:21:330:21:35

-That's it. No.

-Oh.

-Like... Yes, scrape it.

0:21:350:21:39

Like you're putting wallpaper paste on.

0:21:390:21:41

-OK.

-Yes. That method.

-I've never done that.

0:21:410:21:44

Hi, Anna Liza. Hi. How are you getting on?

0:21:470:21:49

I think I'm doing OK.

0:21:490:21:50

They're all different sizes.

0:21:500:21:52

That's OK. We're not trying to get it the same size.

0:21:520:21:56

That's your precise nature coming out.

0:21:560:21:58

-Yes.

-They look good.

0:21:580:21:59

They do. They look fab.

0:21:590:22:02

-How are we getting on?

-Yeah, OK, I think.

0:22:020:22:03

I don't want to put too much in there because I'm worried about

0:22:030:22:06

overcrowding it and making it a bit sort of...

0:22:060:22:08

Good thinking.

0:22:080:22:10

And that's... No, cool.

0:22:100:22:11

You can see when it is ready because it is looking puffy and nice.

0:22:110:22:15

-Exactly, yeah.

-Yeah.

-So I will try it now.

0:22:150:22:17

-Good.

-And heat up my oil and start dressing the salad.

-Good.

0:22:170:22:20

What could go horribly wrong?

0:22:200:22:21

I think it's going to come from presentation, you know,

0:22:210:22:25

maybe if the pasta's too oily,

0:22:250:22:28

or it's not cooked properly and it's too claggy.

0:22:280:22:31

-It's not drained properly.

-OK.

-It's in the execution now.

0:22:310:22:35

They've established they can make it.

0:22:350:22:37

I may be a little bit behind with the salad yet,

0:22:370:22:41

but hopefully I can catch that up.

0:22:410:22:42

Not really got much time to check out

0:22:420:22:44

what everybody else is doing, I'm afraid.

0:22:440:22:47

I can remember most of the things to do,

0:22:470:22:49

it's just getting the timing right.

0:22:490:22:52

Cooks, you just have three minutes left.

0:22:520:22:54

Three minutes to go, guys.

0:22:540:22:57

The cooks will be judged

0:22:570:22:58

not only on the taste and texture of the dish,

0:22:580:23:00

but also on the presentation, so these last moments are crucial.

0:23:000:23:05

-My God.

-She made it look easy, didn't she?

-Yeah.

0:23:050:23:08

A lovely smell of basil everywhere, isn't there?

0:23:100:23:13

-Yes.

-Gorgeous. One of my favourite smells.

0:23:130:23:15

-Yeah.

-No, it's like a work-out.

0:23:150:23:18

Roy's taking no chances.

0:23:200:23:22

Trying to keep everything on the island.

0:23:240:23:27

One minute left, guys.

0:23:290:23:30

One minute.

0:23:300:23:32

That looks... You've finished.

0:23:330:23:35

-I think... Yeah, I think so.

-Super!

-I think I'll just leave it at that.

0:23:350:23:38

-Yes, yes, don't over egg the pudding.

-Okey-dokey.

0:23:380:23:41

Ten, nine, eight, seven, six, five,

0:23:420:23:48

four, three, two, one.

0:23:480:23:52

That's it. Stop cooking.

0:23:520:23:54

It is time to taste.

0:23:560:23:57

Come in, guys.

0:23:580:23:59

-How was that for you?

-It was quite difficult at first,

0:24:050:24:07

trying to get all of the elements together at the beginning.

0:24:070:24:10

There was a lot to do in 15 minutes.

0:24:100:24:11

We wanted it to be a lot to do because when you go forward,

0:24:110:24:16

you have really got to be on your mettle.

0:24:160:24:20

It is nice and dry, not oily or...

0:24:210:24:24

-OK.

-Mhm.

0:24:360:24:37

-So, shall we start with Simon?

-Yes, OK. Nicely seasoned,

0:24:440:24:47

perhaps a little bit more oil on your leaf might have been good.

0:24:470:24:52

-Mhm.

-And Roy.

0:24:520:24:53

You were real speedy and did very well.

0:24:530:24:57

It tasted well, I think perhaps I would've liked perhaps

0:24:570:25:00

just little bit more seasoning on yours.

0:25:000:25:02

And then Anna Liza.

0:25:020:25:04

Lovely again. Seasoning was good.

0:25:040:25:06

It might have been nice if you'd just sliced your burrata up a bit,

0:25:060:25:09

it would've been easier to eat.

0:25:090:25:12

But that's a small criticism because it was very nice.

0:25:120:25:15

Well done, all three of you.

0:25:150:25:17

-OK. Thank you.

-Thank you very much.

0:25:170:25:19

They all did really well.

0:25:210:25:22

Yes, there was nothing much to choose between them.

0:25:220:25:25

Just sort of small little things and it was nice to see.

0:25:250:25:28

It went very well for all of us, I think.

0:25:290:25:31

Everybody seemed quite pleased with the result so quite happy with that.

0:25:310:25:35

Doing it in 15 minutes,

0:25:360:25:38

I thought timing was quite tight, so I'm glad it is over.

0:25:380:25:41

I know it's going to be splitting hairs for Frances,

0:25:430:25:45

but I have done as much as I can, so I just really hope I go through.

0:25:450:25:49

Do you have an idea of who you are going to send home?

0:25:490:25:51

-Yes, I do.

-OK.

0:25:510:25:53

-Let's go tell them.

-OK.

0:25:530:25:54

Sadly, one of you does have to leave the competition now

0:25:560:25:59

and Frances has made her mind up.

0:25:590:26:01

I've made my decision,

0:26:010:26:02

the reason I've made it is the fact that I need somebody on Friday

0:26:020:26:07

who can move, who can think on their feet

0:26:070:26:10

and use a bit of their knowledge.

0:26:100:26:13

I'm afraid Roy is the one who is going to go.

0:26:160:26:19

-Oh.

-I think you made the right decision there, honestly.

0:26:190:26:22

Well, we've had the pleasure of tasting your food

0:26:220:26:24

which was a big treat for me.

0:26:240:26:27

-Oh.

-Thank you.

-Well done, Roy, and congratulations, guys.

0:26:270:26:30

-You're through to the next round.

-Well done.

0:26:300:26:33

That was the right decision, honestly, and, yeah,

0:26:330:26:37

I don't think I could cope with much more.

0:26:370:26:39

So good luck to those two cos they're really good.

0:26:390:26:42

Oh, give us a hug, Roy.

0:26:420:26:44

Through to the third and final round are marketing manager Anna Liza...

0:26:450:26:49

I'm so happy, I didn't realise it would be so hard

0:26:490:26:51

on getting through to, like, this stage but really excited.

0:26:510:26:55

..and radio presenter Simon.

0:26:550:26:58

Yeah, I'll have to go all out to try and impress

0:26:580:27:00

because there is only one spot on Friday, so I've got to go for it.

0:27:000:27:03

It is now time for our third and final round.

0:27:040:27:07

Now our home cooks have been given

0:27:070:27:08

all the ingredients to one of Frances' dishes.

0:27:080:27:11

They'll have one hour to identify all of the ingredients and to

0:27:110:27:14

create a dish of their own.

0:27:140:27:15

So for you at home here is what Frances has chosen.

0:27:150:27:18

Salmon fillets and scallops, celeriac, shallots, kale and garlic,

0:27:190:27:25

white wine, chicken stock and whipping cream, truffle,

0:27:250:27:29

butter and gelatine, bergamot and chervil root, star anise,

0:27:290:27:34

coriander and mustard seeds.

0:27:340:27:37

Who knows what our home cooks will make with these?

0:27:370:27:39

So, Frances, what tips do you have for our home cooks?

0:27:400:27:43

Be very careful not to overcook these ingredients.

0:27:430:27:46

OK, well, let's get started.

0:27:470:27:49

Cooks, you have one hour.

0:27:490:27:51

Reveal your ingredients because your time starts now.

0:27:510:27:55

Good luck.

0:27:550:27:56

The cooks have been given some unusual ingredients

0:28:040:28:07

and they're proving tricky to identify.

0:28:070:28:09

Do you know what you're doing?

0:28:130:28:14

Sort of.

0:28:150:28:17

Finally, they take the plunge and start prepping what they recognise.

0:28:180:28:22

A little bit daunting. I'm confident I can put something up,

0:28:220:28:25

just hopefully that tastes good enough for Frances.

0:28:250:28:28

Not hesitant, just trying to plan as to how I'm going to utilise

0:28:280:28:33

all these different flavours.

0:28:330:28:36

-You've made a start.

-I have.

-What are you going to make?

0:28:360:28:39

What's your plan?

0:28:390:28:40

I am going to panfry the salmon

0:28:400:28:41

and then serve it with slightly seared scallops,

0:28:410:28:44

hopefully not overdoing it.

0:28:440:28:47

Serving with a mash and try and make some sauce with lemons.

0:28:470:28:52

-All right, well, good.

-Thank you.

0:28:520:28:54

We'll see you very soon.

0:28:540:28:56

-Hi, Simon.

-Hello.

0:28:580:28:59

-You've made a start as well.

-Yeah, I have. Yeah.

0:28:590:29:02

Have you got a plan?

0:29:020:29:04

I think I'm going to make a puree again

0:29:040:29:06

this time with what I believe is celeriac.

0:29:060:29:09

You're giving nothing away at all.

0:29:100:29:12

And then, yeah, I don't know whether to poach the salmon yet in the cream

0:29:120:29:17

or whether to pan-fry it,

0:29:170:29:18

but then I've got enough sort of spices and things here

0:29:180:29:21

to make a really nice sauce as well.

0:29:210:29:24

What's this?

0:29:240:29:26

I'm not actually 100% sure.

0:29:260:29:28

Have you smelt them? Smell.

0:29:280:29:29

Hm.

0:29:310:29:32

I'm really not... I'm not 100% sure.

0:29:330:29:35

I did ask them to consider the ingredients first

0:29:350:29:37

and I think they are a bit shy of some of them.

0:29:370:29:42

I think it is a shame that they've, you know,

0:29:420:29:44

not kind of tasted everything and they've already made a start.

0:29:440:29:47

-Do you know what that is yet?

-Is yours the same as mine?

0:29:470:29:50

-How are we getting on?

-Good.

0:29:510:29:53

I'm trying to just make my sauce reduction that I'll serve with the

0:29:530:29:56

fish on the side.

0:29:560:29:57

-How are you feeling?

-Nervous.

0:29:570:30:00

-Are you?

-Slightly. Trying to get everything together in my head,

0:30:000:30:03

as it were.

0:30:030:30:05

I'm feeling seven out of ten of the moment, in terms of confidence.

0:30:050:30:09

Thoughts turn to the salmon and scallops and how best to cook them.

0:30:090:30:13

And for Anna Liza, this is the most daunting part.

0:30:130:30:16

In the first round, I overcooked my scallops,

0:30:170:30:20

so in this round I definitely want to make sure that

0:30:200:30:22

I'm not going to do that this time around.

0:30:220:30:25

Then I think I am probably going to pan-fry...

0:30:250:30:27

I'm definitely going to pan-fry the scallops.

0:30:270:30:29

So you've changed your mind about cooking the fish.

0:30:290:30:31

Yeah, I think I'll probably pan roast it.

0:30:310:30:33

-That sounds good.

-To get it right.

-That sounds good.

0:30:330:30:35

So you've got a plan of campaign, have you?

0:30:350:30:37

-Yes.

-Yes.

-So in the oven I've got my salmon.

0:30:370:30:40

-Yes.

-I've covered that with slices of lemon.

0:30:400:30:44

So it's almost like en papillote, cooked in a bag.

0:30:440:30:48

-Yeah.

-Very good.

-Lovely.

0:30:480:30:49

So I am pleased to report

0:30:510:30:53

that Simon has now said he will pan-fry his salmon.

0:30:530:30:57

Yeah, encouraging.

0:30:570:30:59

Yeah. Music to my ears.

0:30:590:31:01

Let's move on to Anna Liza.

0:31:010:31:02

That salmon went in the oven a bit smartish which is rather a worry,

0:31:020:31:07

as long as she pulls it out in time.

0:31:070:31:09

Yeah, cos it has, it's been in the oven for a bit now.

0:31:090:31:12

Well, if it is going to sit in the oven for an hour,

0:31:120:31:16

-this is my problem there.

-Oh.

0:31:160:31:18

TIMER RINGS

0:31:180:31:19

Like opening a lovely parcel.

0:31:220:31:24

I'm just going to put it in slightly for a few more minutes.

0:31:250:31:28

The salmon looks pretty good to me.

0:31:280:31:30

I'm happy with that.

0:31:300:31:32

Not wanting to overcook her scallops,

0:31:320:31:34

Anna Liza's wary of the frying pan.

0:31:340:31:37

It's all right, don't panic.

0:31:370:31:38

How long are you going to leave them in for?

0:31:380:31:41

-Not long.

-No. I wouldn't. Cook them and get them out.

0:31:410:31:44

The cooks have done their best to impress Frances cooking out of their

0:31:460:31:50

comfort zones and now it is all down to presentation.

0:31:500:31:53

Two minutes to go.

0:31:530:31:55

Time pressure is intense.

0:31:550:31:57

Right, cooks, that's it.

0:32:150:32:16

Time's up. Step away from your plates.

0:32:160:32:19

It's now time to taste.

0:32:190:32:21

First up, it's Anna Liza.

0:32:210:32:23

She's made oven-baked salmon,

0:32:230:32:24

pan-fried scallops with a celeriac puree,

0:32:240:32:27

blanched kale and a white wine and bergamot sauce.

0:32:270:32:31

Come in, Anna Liza.

0:32:310:32:33

-Well done.

-Thank you.

0:32:360:32:38

How did you find the challenge?

0:32:380:32:39

I thought, "Oh, wow, what am I going to do?"

0:32:390:32:43

I'm quite interested in the fact

0:32:430:32:44

that you decided to cook the whole of the salmon.

0:32:440:32:46

-Yes.

-It's quite a big portion.

-It is!

0:32:460:32:49

-Let's taste.

-Yes.

0:32:490:32:51

First of all, I just want to see how the salmon is cooked.

0:32:510:32:54

Good girl, that's good.

0:32:540:32:56

That lovely orangey, slightly, what you might regard as undercooked,

0:32:560:33:02

I regard that as very sensual on the mouth.

0:33:020:33:05

OK.

0:33:050:33:07

Mm. Lovely and soft.

0:33:080:33:10

Look, that's lovely

0:33:100:33:11

and that's a very different looking scallop to the one that

0:33:110:33:16

we had from you earlier on.

0:33:160:33:18

-Yes!

-So, congratulations.

0:33:180:33:20

-Thank you.

-Well done. What lovely comments.

0:33:200:33:22

-Are you pleased?

-I am, I'm really thrilled. Yeah.

-Good.

0:33:220:33:25

I would hope that Frances would pick me on the basis that I

0:33:250:33:28

took on the feedback from this morning,

0:33:280:33:30

so I try to make sure that I didn't overcook my seafood.

0:33:300:33:34

Mm. This is a really good.

0:33:350:33:37

Anna Liza was beaming from ear to ear after your lovely comments.

0:33:370:33:41

Good. Well, no, they're well deserved.

0:33:410:33:43

-Yes.

-And I thought her method of cooking the salmon was creative.

0:33:430:33:48

Really impressed. Nice one.

0:33:480:33:50

She was very clever because she managed not to overcook it

0:33:500:33:53

-and I give her ten out of ten for that.

-Brilliant.

0:33:530:33:56

Finally, it's Simon.

0:33:560:33:58

He has made pan-fried fillet of salmon with scallops,

0:33:580:34:01

celeriac puree, roasted chervil root,

0:34:010:34:03

a watercress salad with a sauce of wine, cream and pan juices.

0:34:030:34:08

Come in, Simon.

0:34:080:34:10

Did you enjoy that challenge?

0:34:130:34:15

Yeah, I mean, all the ingredients are an amazing,

0:34:150:34:17

so it's really fun to experiment with it.

0:34:170:34:20

I'm really happy with how it looks,

0:34:200:34:22

just hope the taste lives up to that.

0:34:220:34:24

-Let's taste.

-Yeah.

0:34:240:34:25

So the puree is...

0:34:270:34:30

good - again, nice flavour.

0:34:300:34:33

-Really nice.

-Yeah, yeah, really good.

0:34:350:34:36

-You've got a good palate.

-Thanks very much.

0:34:360:34:39

I have to say I saw you doing the scallops

0:34:390:34:41

and unfortunately you did hammer them a bit.

0:34:410:34:43

Oh, OK, so they're slightly over?

0:34:430:34:45

You need the hottest of pans and out.

0:34:450:34:49

Mmhm. Get them out.

0:34:490:34:51

I love your sauce. It's so good.

0:34:510:34:53

-Oh, thank you.

-And your sauce corrects the mistake on the scallop.

0:34:530:34:57

-So you're all right there.

-Balanced that out, nice one.

-Yeah.

0:34:570:35:00

I was prouder of some elements more than others,

0:35:000:35:02

I think the cooking of the fish could have been better.

0:35:020:35:04

Sort of left things a bit too long, erred on the side of caution

0:35:040:35:07

by making sure it was really thoroughly cooked.

0:35:070:35:09

-Another lovely dish.

-Yes. It's a tough one, this.

0:35:090:35:12

They've both in their own way done well.

0:35:120:35:16

-Yeah, really well.

-Yes. And I like he's very artistic on the plate.

0:35:160:35:21

-Yeah.

-So have you got any idea of who you might take through?

0:35:210:35:23

-No, it's a tough one.

-Well, you don't need to decide just yet.

0:35:230:35:26

Because we're going to see what you'd do with those ingredients.

0:35:260:35:28

-Oh, yes, yes.

-Which is the best part.

0:35:280:35:30

-Well, I don't know about that.

-Yes, it is.

0:35:300:35:33

Right, guys, this is the best bit cos you get to sit back and relax

0:35:330:35:37

and watch the master at work.

0:35:370:35:39

What would you call this on a menu?

0:35:390:35:41

Hot smoked salmon with truffled scallop, kale and bergamot.

0:35:410:35:45

-Perfect.

-OK?

-OK.

0:35:450:35:46

This is the bergamot juice and sugar and water and I have just brought it

0:35:460:35:51

to the boil and then I have the gelatine.

0:35:510:35:54

This was the gelatine that you weren't sure what to do with.

0:35:540:35:59

-Yes?

-Correct.

-All I have done is just stuff that in some water

0:35:590:36:04

and then pop it in and it melts.

0:36:040:36:07

I've lined this container with acetate,

0:36:070:36:11

it's stronger than cling film.

0:36:110:36:13

We're just going to pour that in like that.

0:36:130:36:15

Sheree's going to rush down to the freezer

0:36:150:36:18

-and stick that in for 30 minutes.

-Absolutely.

0:36:180:36:21

Thank you very much.

0:36:210:36:22

And just with the pestle and mortar, we're just grinding down our herbs,

0:36:220:36:27

ready for the salmon and we've got star anise, mustard seed, coriander,

0:36:270:36:34

chop some dill and then we'll rub that on the salmon.

0:36:340:36:37

You used quite a few of your herbs and spices, didn't you?

0:36:370:36:39

Yeah, in the sauce. But in hindsight I maybe should have crushed them to

0:36:390:36:42

get the best out of them.

0:36:420:36:44

You did what you thought,

0:36:440:36:45

your sauce tasted nice and that's all that matters.

0:36:450:36:48

I'm just going to take the salmon, cut it in half...

0:36:480:36:53

-And that's...

-You can smell it straightaway.

0:36:550:36:57

Just leave that to penetrate.

0:36:570:37:00

I'm going to now put the smoker on the heat.

0:37:000:37:03

What we've done here is put underneath there the chips

0:37:030:37:07

and then we'll put the salmon there and the lid on...

0:37:070:37:11

-And that's it.

-And that's it.

-Wow.

0:37:110:37:12

And we're going to do that for three minutes smoking,

0:37:120:37:16

four minutes off and that'll be ready.

0:37:160:37:18

-Wow, OK.

-OK. I need to be getting the puree on.

0:37:180:37:21

So in here we have got small dice of chervil root,

0:37:210:37:25

just going to pop it in the butter, shallot,

0:37:250:37:30

white salt and cream.

0:37:300:37:33

Easy.

0:37:330:37:35

That's just going to cook down.

0:37:350:37:38

Now, we'll get on with the sauce.

0:37:380:37:40

White wine, shallot, chicken stock

0:37:400:37:45

and then we have got the whipping cream.

0:37:450:37:47

So we are just going to stand back, everybody, just chuck this kale in.

0:37:470:37:52

Right. There we go.

0:37:580:38:00

So just going to pop this in there.

0:38:000:38:01

So, easy peasy. And that's going to smoke.

0:38:040:38:06

So I'm just going to put this through the blender.

0:38:060:38:09

Here, we have puree but it's got a little bit of texture in

0:38:140:38:17

which is what I want. I'm just going to push that through.

0:38:170:38:21

So the fish is now...

0:38:210:38:24

-Oh.

-Yeah.

0:38:250:38:26

Still, to feel, soft.

0:38:270:38:31

So now I'm just going to leave it for another four minutes.

0:38:310:38:36

Stuff the kale in.

0:38:360:38:38

It's a lovely colour.

0:38:440:38:45

We get our scallops normally in the shell, so we would crack them open.

0:38:460:38:50

Just oil, just get a little bit of that flavour

0:38:500:38:52

with the bergamot, truffle.

0:38:520:38:55

I'm just wanting a hot pan.

0:38:550:38:57

Yes.

0:38:570:38:58

And its natural juices start to go.

0:38:590:39:01

-See, you can smell, it's good.

-Yeah.

-OK.

0:39:030:39:06

It'll be warm in the middle and that'll be done.

0:39:060:39:09

So, we've just got two little

0:39:130:39:17

things like that.

0:39:170:39:18

Just put in there...

0:39:220:39:24

Beauty of that.

0:39:240:39:27

Three, we've just got all of that to eat

0:39:440:39:46

-which will be lots of different flavours.

-Brilliant.

-Amazing.

0:39:460:39:51

Well done.

0:39:510:39:52

Go on, go on, take.

0:39:550:39:57

-Go on, tuck in.

-It looks amazing.

0:39:570:39:59

It's amazing, the colour that the kale can make it.

0:39:590:40:03

The flavours from the smoking is just stunning, it really is.

0:40:030:40:06

Oh, my gosh.

0:40:070:40:09

-Good. Good!

-Oh. Unbelievable.

0:40:090:40:12

It is time now to declare your winner, but before you do,

0:40:120:40:15

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

0:40:150:40:18

In the first round,

0:40:220:40:23

Anna Liza fell short by overcooking the seafood in her linguine.

0:40:230:40:27

She fared better in the second round with a well-seasoned pasta dish.

0:40:270:40:32

Like opening a lovely parcel.

0:40:320:40:35

And in the final round, her salmon en papillote impressed Frances.

0:40:350:40:40

I would love to win this, it would be amazing.

0:40:400:40:42

And to get this far, it has been a really great experience,

0:40:420:40:45

so I would be delighted if I got through to the next stage.

0:40:450:40:48

Meanwhile, in round one, Simon's lamb was well presented,

0:40:480:40:51

if a little undercooked.

0:40:510:40:53

And his cauliflower three ways was impressive.

0:40:530:40:56

His pasta in round two was well executed,

0:40:560:40:58

but lacked dressing and in the final round,

0:40:580:41:00

his salmon was a little overcooked

0:41:000:41:02

with a well-balanced sauce and accompaniments.

0:41:020:41:06

Obviously, I'd love it to be me cos it's a great opportunity and I

0:41:060:41:08

get to meet even more world-class chefs on Friday.

0:41:080:41:12

A big well done to you both. You've been brilliant today

0:41:120:41:14

and I know Frances has had a tough time choosing,

0:41:140:41:17

but she has made her mind up.

0:41:170:41:20

So, Frances, it's over to you.

0:41:200:41:22

So, Anna Liza, you've had a great day,

0:41:220:41:25

you've listened to my comments, you've been very astute,

0:41:250:41:29

you've taken them in and you've acted upon them,

0:41:290:41:32

of which I am most impressed.

0:41:320:41:33

As for you, I think you are very artistic,

0:41:340:41:39

you've got a good palate,

0:41:390:41:41

you do listen to what is said,

0:41:410:41:42

but you have to make sure that you are very positive in your thinking.

0:41:420:41:47

And because Friday is a very tough challenge, I have decided that...

0:41:470:41:53

Simon, you're going to be my partner in the Friday Final

0:41:560:42:00

-and it better be good.

-Congratulations.

0:42:000:42:03

-Well done.

-Thanks very much.

0:42:030:42:05

-Well done.

-Oh, congratulations.

-Thank you. Thank you very much.

0:42:050:42:08

Yeah, it was just amazing when she said my name, I was like,

0:42:080:42:11

"OK, we're a team now."

0:42:110:42:12

Really proud as to what I've achieved today,

0:42:120:42:15

I've took on feedback from this morning,

0:42:150:42:17

in terms of, like, cooking seafood in the future so, again,

0:42:170:42:21

really fantastic feedback that I will take on board.

0:42:210:42:24

Any last tips for this week's Friday Final for Simon?

0:42:240:42:27

Yes, I think you must be positive, Simon.

0:42:270:42:30

And I think we'll do well.

0:42:300:42:32

I am going to just give it all I've got and hopefully we will win.

0:42:320:42:35

He's got a very, very good palate and with Monsieur Koffmann,

0:42:350:42:39

it needs to be good.

0:42:390:42:41

Tomorrow on Yes Chef...

0:42:420:42:44

Three more home cooks go all out to impress top chef Rupert Rowley.

0:42:450:42:49

It is the work of the devil, I can't stand it.

0:42:490:42:52

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

0:42:520:42:55

This is what I do when I'm trying to impress people.

0:42:550:42:58

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

0:42:580:43:01

Frances Atkins has her eye on the prize as she puts three home cooks through a series of culinary challenges, including how to make spaetzle, a German pasta. Frances will be judged by triple Michelin-starred chef Pierre Koffmann in the Friday final so her professional pride is at stake, but which home cook will she choose?


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