0:00:02 > 0:00:03Four of Britain's best chefs are searching
0:00:03 > 0:00:05for their perfect home-cook partner.
0:00:05 > 0:00:08And those home cooks are here to prove they have the talent to be
0:00:08 > 0:00:10paired with the best in the business...
0:00:10 > 0:00:13- Oven!- ..for the cooking experience of a lifetime.
0:00:13 > 0:00:15Whip the cream!
0:00:15 > 0:00:18Whip it!
0:00:18 > 0:00:20Every day, one of the nation's top chefs will select
0:00:20 > 0:00:24their ideal partner from three gifted home cooks.
0:00:24 > 0:00:26This is what I do when I'm trying to impress people.
0:00:26 > 0:00:27At the end of the week,
0:00:27 > 0:00:30the four pro-am teams will compete in the Friday final,
0:00:30 > 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 > 0:00:42The chefs' reputations are on the line.
0:00:42 > 0:00:44It's the work of the devil. I can't stand it.
0:00:44 > 0:00:46And the home cooks have a lot to live up to.
0:00:46 > 0:00:49This is Yes, Chef.
0:00:51 > 0:00:53Hello, and welcome to Yes, Chef.
0:00:53 > 0:00:55Let's meet today's home cooks.
0:00:55 > 0:00:57First up, it's Jonathan Foan,
0:00:57 > 0:01:01a social media content manager from Leighton Buzzard in Bedfordshire.
0:01:01 > 0:01:05Sorry! People describe my cooking as a bit chaotic.
0:01:05 > 0:01:08It's not really doing it. I'm really excited about having someone that
0:01:08 > 0:01:10knows what they're doing, like, looking at my cooking.
0:01:10 > 0:01:12Jean Williams is a professor of sport
0:01:12 > 0:01:15from Woodhouse in Leicestershire.
0:01:15 > 0:01:18Strength in the kitchen - generosity.
0:01:18 > 0:01:22The chopping on the tomato would be what Mary Berry would call informal.
0:01:22 > 0:01:25My weaknesses are finesse.
0:01:25 > 0:01:26Starting to panic a bit, yeah.
0:01:27 > 0:01:31And, finally, Nick Jones is a medical sales rep from Ormskirk in
0:01:31 > 0:01:33Lancashire.
0:01:33 > 0:01:34My style of cooking's a bit caveman-y.
0:01:34 > 0:01:36Big dishes, lots of stuff going on in the ovens,
0:01:36 > 0:01:37feeding lots of people.
0:01:37 > 0:01:39Dinner isn't a dinner without any meat on it.
0:01:39 > 0:01:42"Keeping my head above water" side is coming out.
0:01:43 > 0:01:46Our home cooks are ready to go, so let's meet today's chef.
0:01:49 > 0:01:52Rupert Rowley has been the head chef at the Michelin-starred Fischer's at
0:01:52 > 0:01:57Baslow Hall in the heart of the Peak District for the last 14 years.
0:01:57 > 0:01:59His menus are inspired by the seasons.
0:01:59 > 0:02:04OK, check on. Two AGs, one monkfish, one asparagus, one pork, one carrot.
0:02:04 > 0:02:07Having trained under Raymond Blanc and Gordon Ramsay,
0:02:07 > 0:02:11he knows exactly what it takes to be at the top of the game.
0:02:11 > 0:02:13Looking for somebody who's going to do what they're told.
0:02:13 > 0:02:15A big pet hate is when you show somebody how to do something,
0:02:15 > 0:02:18and then you look round and they're doing it a different way.
0:02:18 > 0:02:20Fish on, Steve, yeah?
0:02:20 > 0:02:22It would be nice to get one over on the other chefs
0:02:22 > 0:02:23and win the competition.
0:02:25 > 0:02:26Welcome, everyone, to Yes, Chef.
0:02:26 > 0:02:29Now, Rupert, you're looking for your perfect partner
0:02:29 > 0:02:32in this week's Friday final. What will you be looking for?
0:02:32 > 0:02:35Well, we're looking, I think, really, for people to have fun,
0:02:35 > 0:02:37enjoy what they're doing and just really cook from your heart,
0:02:37 > 0:02:39and if we can work together,
0:02:39 > 0:02:42cos that's what we're obviously aiming for in the end.
0:02:42 > 0:02:46So, round one, you've got 45 minutes to create your best dish for Rupert.
0:02:46 > 0:02:49Now, he will be watching your every move in the kitchen to see how you
0:02:49 > 0:02:51cope. Let's get on with it.
0:02:51 > 0:02:53Good luck, because your time starts now.
0:02:54 > 0:02:58So, the cooks are off, and they're pulling out all the stops to impress
0:02:58 > 0:03:00Rupert with their signature dishes.
0:03:01 > 0:03:04I cook lots of different types of food, but of late I've been cooking
0:03:04 > 0:03:05a lot of Indian food.
0:03:06 > 0:03:11Today, Nick's making a chicken curry with home-made flatbread and raita.
0:03:11 > 0:03:13I thought it would give a chance to try different flavours.
0:03:13 > 0:03:17So, hopefully, that comes through to produce something that's quite nice.
0:03:21 > 0:03:22Over at the green station,
0:03:22 > 0:03:25Jean is making a fillet of pan-fried salmon
0:03:25 > 0:03:27with a spicy crab and mango salad.
0:03:27 > 0:03:30When I found out that I was coming on the programme,
0:03:30 > 0:03:36I've maybe cooked this six times in the past few weeks.
0:03:36 > 0:03:40She's hoping to win the day with her fresh and healthy ingredients.
0:03:40 > 0:03:43I've played around with the seasonings,
0:03:43 > 0:03:45played around with the dressing,
0:03:45 > 0:03:46so, yeah...
0:03:48 > 0:03:52Creating a dish for a top chef is a nerve-racking experience and demands
0:03:52 > 0:03:53real flair and confidence.
0:03:55 > 0:03:58Today, Jonathan is showing off his creative side by cooking a
0:03:58 > 0:04:01chipotle-smoked rump steak, creamed corn risotto,
0:04:01 > 0:04:05red pepper salsa and crispy Padron peppers.
0:04:05 > 0:04:07I'm quite competitive with my cooking, but it's mainly
0:04:07 > 0:04:09bragging rights for my mates
0:04:09 > 0:04:11and my little brother, who likes to cook, as well.
0:04:14 > 0:04:15- Hi, Nick.- Hello.
0:04:15 > 0:04:17Hi, Nick. How are you doing?
0:04:17 > 0:04:21- Er, OK.- You all right, yeah?- Yeah. - So, tell us what you're planning.
0:04:21 > 0:04:22So, we're doing a chicken curry.
0:04:22 > 0:04:25- Right.- Making curries is your favourite thing, isn't it?
0:04:25 > 0:04:27University in Birmingham helped with the love of curry.
0:04:27 > 0:04:30- Yeah.- What's going to make your curry stand out
0:04:30 > 0:04:34- from any other curry?- I make them sweeter by adding some mango,
0:04:34 > 0:04:37or make them spicy by adding a bit of chilli, and that brings it up or
0:04:37 > 0:04:40down, depending on what you like. Do you like a bit of heat, or...?
0:04:40 > 0:04:41- Not too much.- Not too much?
0:04:41 > 0:04:44OK, that's good. Good to know now.
0:04:44 > 0:04:47- Yeah!- Well, good luck. - OK. Thank you.- We'll let you get on.
0:04:47 > 0:04:48Cheers. Thank you very much.
0:04:54 > 0:04:55- Hi, Jean.- Hi, there.
0:04:55 > 0:04:57- How are we getting on? - Yeah, all right, thank you.
0:04:57 > 0:05:00So, this dish is a family favourite?
0:05:00 > 0:05:02It's the sort of thing that we like to cook,
0:05:02 > 0:05:05and normally we would barbecue the salmon,
0:05:05 > 0:05:06but for the purposes of this,
0:05:06 > 0:05:09just doing it in the oven. So I just have to be really careful on my
0:05:09 > 0:05:12- timings.- Yeah, nice. Now, you come from a big family, don't you?
0:05:12 > 0:05:16Yeah. Originally, we were from a farming family and then the extended
0:05:16 > 0:05:18family lived on the farm, so...
0:05:18 > 0:05:21- Oh, wow! Really big family. - Christmas Day was, like, 25 people.
0:05:21 > 0:05:24- So, yeah, chaotic.- A fair few. - Well, we'll let you carry on.
0:05:24 > 0:05:26- OK, thank you.- Good luck.
0:05:29 > 0:05:32When I cook for my mum, she has to say that she likes it.
0:05:32 > 0:05:34Whereas, he doesn't. So...
0:05:38 > 0:05:39Hi, Jonathan.
0:05:39 > 0:05:41- Hi, Jonathan.- Hiya. - How are we getting on?
0:05:41 > 0:05:43- Yeah, all right, I think.- Yeah?
0:05:43 > 0:05:45Already made a bit of a mess with my coffee beans.
0:05:45 > 0:05:49Now, you got into cooking because you were trying to impress a girl at university, weren't you?
0:05:49 > 0:05:51- Yeah, yeah, yeah, yeah! - And it went horribly wrong?
0:05:51 > 0:05:53Yeah, I did what every 18-year-old boy does,
0:05:53 > 0:05:55and lied trying to impress a girl.
0:05:55 > 0:05:56And I tried to make dauphinoise potato,
0:05:56 > 0:05:58but I didn't chop the potato thin enough.
0:05:58 > 0:06:01So it was just lumps of raw potato and runny cream.
0:06:01 > 0:06:03- Ah, nice.- And she pretended she liked it as well.
0:06:03 > 0:06:06- Aww!- That's OK.- That's sweet.- So it all worked out all right in the end.
0:06:06 > 0:06:09This looks good, so you've marinated your steak.
0:06:09 > 0:06:10- Yeah.- What's on there?
0:06:10 > 0:06:12That's just a little bit of smoked paprika with some smoked chipotle
0:06:12 > 0:06:15chillies, and some coffee blended up.
0:06:15 > 0:06:18- And then just a little bit of oil to form a paste.- OK.- Good luck.
0:06:18 > 0:06:19Thank you.
0:06:20 > 0:06:22Trying to do too many things at once.
0:06:24 > 0:06:28Cooking under the scrutiny of Rupert is making our home cooks anxious.
0:06:30 > 0:06:33I feel quite nervous.
0:06:33 > 0:06:37In fact, earlier, I forgot about the crab in the crab salad.
0:06:37 > 0:06:39Normally, when it's by myself,
0:06:39 > 0:06:42I can just put some music on and zone out, and it's quite relaxing.
0:06:42 > 0:06:45But it's slightly different when you're doing it for a top chef.
0:06:47 > 0:06:49The timing, and I didn't realise that time is running away
0:06:49 > 0:06:51and the chicken might be a little bit
0:06:51 > 0:06:52charred on one side.
0:06:53 > 0:06:55Let's start with Nick.
0:06:55 > 0:06:57He's making a curry, not too spicy.
0:06:57 > 0:06:58Yeah, not too spicy.
0:06:59 > 0:07:01Certainly looks quite impressive -
0:07:01 > 0:07:03he's got a lot of spices out on his table.
0:07:03 > 0:07:06Confident when we started off, he's making a naan bread.
0:07:06 > 0:07:08But it's just... It's a curry, isn't it?
0:07:08 > 0:07:10He seems quite confident in what he's doing.
0:07:10 > 0:07:13- Which is good. - Yeah, you know, we'll see.
0:07:13 > 0:07:17These are going in the oven now for ten minutes on a quite high heat.
0:07:17 > 0:07:20OK, let's move on to Jean.
0:07:20 > 0:07:22It all sounds really nice.
0:07:22 > 0:07:24My only worry, really, is, was the crab meat in that?
0:07:24 > 0:07:26Because she's got quite a lot of brown crab meat.
0:07:26 > 0:07:28I think brown crab meat's the work of the devil.
0:07:28 > 0:07:30- It's not...- What do you mean? Why?
0:07:30 > 0:07:33I can't stand it. When you're talking about flavours like salmon,
0:07:33 > 0:07:37- mango...- Fresh.- Fresh, lovely, acids, things like that.
0:07:37 > 0:07:40Then to put brown crab meat in there could destroy the whole thing.
0:07:44 > 0:07:47Jonathan's menu does sound quite busy.
0:07:47 > 0:07:48Flavours that you like to eat?
0:07:48 > 0:07:52The steak with the coffee and the spices on, yeah, we'll see.
0:07:52 > 0:07:53It's not something I've eaten, so...
0:07:53 > 0:07:56Yeah, he's ground down the coffee beans, hasn't he?
0:07:56 > 0:07:59- Yeah, yeah.- I'm just trying to figure out how well to do the steak,
0:07:59 > 0:08:02- which I'm not very good at. - You know when you get to the bottom
0:08:02 > 0:08:04- of your coffee, and you get the bit...- Grainy.
0:08:04 > 0:08:06You have to drink it through your teeth.
0:08:06 > 0:08:09- You don't want a grainy crust. - You don't want it like it's just been dipped in soil,
0:08:09 > 0:08:12do you know what I mean? It doesn't want to be that kind of crunchiness.
0:08:12 > 0:08:14- OK.- So we'll see.
0:08:14 > 0:08:16It's getting there. Pray and hope.
0:08:16 > 0:08:20Cooks, there's just ten minutes left.
0:08:20 > 0:08:21Ten minutes left, guys.
0:08:24 > 0:08:26We're on the home straight now, I think.
0:08:26 > 0:08:30The bread's just gone in, so I just need a few minutes on either side.
0:08:30 > 0:08:34The curry's pretty much done. Just a few more minutes, then plate up.
0:08:34 > 0:08:35It should be ready.
0:08:35 > 0:08:37Nick is sailing through.
0:08:37 > 0:08:40But Jean's worst fears have just been realised.
0:08:40 > 0:08:42It's overcooked.
0:08:42 > 0:08:45You could tell because the white protein's come out of the fish.
0:08:48 > 0:08:50Not only has Jean overcooked the salmon,
0:08:50 > 0:08:55in her panic, she has also forgotten to add the crab to the crab salad.
0:08:55 > 0:08:58Just doing the finishing touches on the salad,
0:08:58 > 0:09:00just a shame about the fish.
0:09:02 > 0:09:05Meanwhile, Jonathan's having his own problems.
0:09:05 > 0:09:07The moment of truth.
0:09:07 > 0:09:09I'm very worried about the steak,
0:09:09 > 0:09:11cos it's a lot thicker than the one I normally cook.
0:09:12 > 0:09:15Yeah, the steak's definitely going to have to go back in
0:09:15 > 0:09:17for a little bit, cos it's pretty raw still.
0:09:21 > 0:09:23Right, cooks. You've got three minutes left.
0:09:23 > 0:09:26Three minutes to go. So start thinking about plating up.
0:09:28 > 0:09:29Just enough butter.
0:09:30 > 0:09:33I think what it looks like on the plate's really important.
0:09:35 > 0:09:38Rupert's looking for a partner who can stand the pressure,
0:09:38 > 0:09:39and Jean's ever the optimist.
0:09:41 > 0:09:44I'm just hoping that the flavours in the salad will carry me through.
0:09:47 > 0:09:50We should be OK. He says.
0:09:50 > 0:09:51Nervously.
0:09:54 > 0:09:56Just 30 seconds left.
0:10:12 > 0:10:13That's it. Step away from your plates.
0:10:13 > 0:10:14You've done all you can.
0:10:16 > 0:10:17It's time to taste.
0:10:19 > 0:10:21First to take the taste test is Jonathan,
0:10:21 > 0:10:26with his chipotle-smoked rump steak, creamed corn risotto,
0:10:26 > 0:10:28red pepper salsa and crispy Padron peppers.
0:10:31 > 0:10:33How did you find the challenge?
0:10:33 > 0:10:36I think it went all right. The steak was a bit stressful.
0:10:36 > 0:10:37But apart from that, I think...
0:10:37 > 0:10:39I'm pretty happy with what's on the plate.
0:10:39 > 0:10:41- Cool. Ready?- Yeah.
0:10:56 > 0:10:59- Have you sliced it and put it back in the oven?- Yeah.
0:10:59 > 0:11:01Yeah, I think you should not have done that.
0:11:03 > 0:11:08I'm not convinced the whole steak and risotto thing, to me, really,
0:11:08 > 0:11:13is a good combo. The little salsa thing is very nice, that's lovely.
0:11:13 > 0:11:14I think that with steak is really nice.
0:11:14 > 0:11:17- Yeah.- And I think that with the risotto is really nice.
0:11:17 > 0:11:20- Yeah.- But I'm not convinced about all three together.
0:11:20 > 0:11:23- OK.- There's real issue with doing risottos.
0:11:23 > 0:11:24They end up looking like baby sick.
0:11:24 > 0:11:28- Yeah.- They taste nice, but they look like splodge.
0:11:28 > 0:11:30Well, thank you very much.
0:11:30 > 0:11:33- Pleasure.- If you'd like to go back to the waiting room.
0:11:33 > 0:11:35- Cool. Thank you.- See you soon. - All right.
0:11:36 > 0:11:38I'm kicking myself about the steak,
0:11:38 > 0:11:41cos I just bottled it and fried it again when I didn't need to.
0:11:41 > 0:11:43I think the risotto's gorgeous.
0:11:43 > 0:11:45And I'd eat these until I've popped.
0:11:45 > 0:11:48- He looks a little bit disappointed. - He's obviously quite competent,
0:11:48 > 0:11:51because it's quite an adventurous thing to cook.
0:11:51 > 0:11:53He was quite nice about how I cooked everything,
0:11:53 > 0:11:54so I take some positives from it.
0:11:57 > 0:12:00Next to take the taste test is Jean,
0:12:00 > 0:12:02with her pan-fried salmon,
0:12:02 > 0:12:04and spicy mango salad.
0:12:10 > 0:12:12How was the challenge for you?
0:12:12 > 0:12:15Yeah, tougher than I expected, to be honest.
0:12:15 > 0:12:18Towards the end, I lost a little bit of focus.
0:12:18 > 0:12:20- Aww.- So, some of the items that should've been on the dish
0:12:20 > 0:12:23- are not there. - And what did you leave off?
0:12:23 > 0:12:25The crab didn't make it on to the plate,
0:12:25 > 0:12:28and the peanuts should've been toasted and added on to the plate.
0:12:28 > 0:12:30All right. Tuck in?
0:12:30 > 0:12:31- Yeah.- Yeah? OK.
0:12:46 > 0:12:47The salmon, it was over...
0:12:47 > 0:12:49- You overcooked it.- Yeah.
0:12:49 > 0:12:51But you know, we all overcook stuff.
0:12:51 > 0:12:54I do it most nights, you know?
0:12:54 > 0:12:57The salad, the taste of the salad's lovely.
0:12:57 > 0:12:59Really up my street, that. Because I like sweetness.
0:12:59 > 0:13:02- It's really fresh.- Yeah. If you'd have to put the peanuts in it,
0:13:02 > 0:13:06it would've again taken it up a notch.
0:13:06 > 0:13:08- I can see where you're heading. - Just didn't get there!
0:13:08 > 0:13:11- We just didn't quite get there! - That's OK. Things happen.
0:13:11 > 0:13:12That's part of cooking, I think.
0:13:12 > 0:13:16- And you've got another challenge to go.- Lovely. Thank you.- All right?
0:13:16 > 0:13:19- Well done. If you'd like to go back to the waiting room...- Yeah.
0:13:19 > 0:13:21- ..we'll see you shortly.- Thank you.
0:13:22 > 0:13:26Totally overlooked the crab, and left the peanuts in the oven,
0:13:26 > 0:13:30so it was not a good day in the kitchen for me.
0:13:30 > 0:13:33- Lovely flavours in that salmon. - If you remember to put the crab on,
0:13:33 > 0:13:35it does go beautifully with crab.
0:13:35 > 0:13:38Bless her, she was really disappointed about her salmon.
0:13:38 > 0:13:40Yeah, yeah, she was. And she was very nervous about the whole thing,
0:13:40 > 0:13:42I think that really sort of set her back.
0:13:42 > 0:13:45So hopefully, she'll up her game for the next round.
0:13:45 > 0:13:47- Yeah, yeah.- It couldn't have gone much worse, to be honest,
0:13:47 > 0:13:49unless I'd managed to burn the salad.
0:13:52 > 0:13:55And finally, it's Nick,
0:13:55 > 0:13:57with his chicken and spinach curry
0:13:57 > 0:13:59served with flatbread and raita.
0:14:00 > 0:14:04- Hi, Nick.- Hello. - Did you enjoy the challenge?
0:14:05 > 0:14:09Perversely, yeah. Yeah, it was nice. We'll see what you say afterwards.
0:14:09 > 0:14:11- Yeah?- Yeah.
0:14:11 > 0:14:13Let's have a taste.
0:14:26 > 0:14:29Lovely presentation. The curry's really nice.
0:14:29 > 0:14:32If I'd had that, I'd be more than happy.
0:14:32 > 0:14:33- Yeah.- You know what I mean?
0:14:33 > 0:14:37But whether that really shows what you can do with another round,
0:14:37 > 0:14:40- do you know what I mean?- Yeah. - Cos that, within what it is,
0:14:40 > 0:14:43it's a great dish. But I think it's got its limits within how far you
0:14:43 > 0:14:46- can take it.- OK.- OK. - Thank you so much.- No, thank you.
0:14:46 > 0:14:47- All right.- Well done, Nick.- Cheers.
0:14:47 > 0:14:50- We'll see you very shortly.- Thank you very much.- Thank you.- Cheers.
0:14:52 > 0:14:54He said he liked my food, and he'd eat it,
0:14:54 > 0:14:56so I've never had a chef say that to me.
0:14:56 > 0:14:57So yeah, I'm pleased with that.
0:14:57 > 0:15:01I could eat my body weight in this curry, I think.
0:15:01 > 0:15:02It was a pleasant dish.
0:15:02 > 0:15:04Yeah, it was a nice plate of food. What he showed, you know,
0:15:04 > 0:15:07with the rice and the turmeric in there was quite cool.
0:15:07 > 0:15:09- And the bread he made... - And the bread was nice, yeah.
0:15:09 > 0:15:11- ..by himself.- Yeah, yeah. - That shows good skill, doesn't it?
0:15:11 > 0:15:14- So we'll see.- I'm not sure if I've done enough to impress.
0:15:14 > 0:15:17Time will tell. There's obviously other challenges.
0:15:17 > 0:15:20- We'll see.- Is anyone standing out at the minute?
0:15:20 > 0:15:22- Maybe two of them. Let's see the next test.- Well, yeah.
0:15:22 > 0:15:24- We've got your skills test now. - We'll see how we get on with that.
0:15:24 > 0:15:26- Yeah.- OK, well, let's go and do this.- OK.
0:15:29 > 0:15:33Rupert can only choose one home cook to be his partner in this Friday's
0:15:33 > 0:15:38final and has just one more round before the first cook is eliminated.
0:15:40 > 0:15:43So, Rupert's set you a challenge now to see who's got the skills he's
0:15:43 > 0:15:44- looking for.- OK.
0:15:44 > 0:15:46So, we're going to do crepes Suzette,
0:15:46 > 0:15:48or pancakes in orange sauce,
0:15:48 > 0:15:49depending on how you want to say it.
0:15:49 > 0:15:51So you've all made pancakes?
0:15:51 > 0:15:52- ALL:- Yeah.- Yeah?
0:15:52 > 0:15:54Good. Should be easy, then.
0:15:54 > 0:15:57- Come on.- Right, OK. So we're going to do a couple of things at once.
0:15:57 > 0:15:59So we just chuck the butter in there for our pancake mix.
0:15:59 > 0:16:03Just get that melting, and we're going to put our sugar
0:16:03 > 0:16:06in our other pan, and we're just going to start that caramelising.
0:16:06 > 0:16:08Pancake mix, basically a Yorkshire pudding mix.
0:16:08 > 0:16:10It's the same thing, yeah?
0:16:11 > 0:16:15Just whisk your yolks up. That's melting down.
0:16:15 > 0:16:17What sort of skills will this show?
0:16:17 > 0:16:19Timing, cos you've got to do two things at once.
0:16:19 > 0:16:21I think it's just a good dish.
0:16:21 > 0:16:24There's a bit of presentation involved in it.
0:16:24 > 0:16:26- A bit of everything.- Yep. - You know what I mean?
0:16:26 > 0:16:29So, we're going to add a touch of butter to that,
0:16:29 > 0:16:31OK? Once that starts
0:16:31 > 0:16:34stiffening up, just start adding in your milk.
0:16:34 > 0:16:36Just to give it a bit of leeway.
0:16:40 > 0:16:42So that's our mix. OK.
0:16:42 > 0:16:44So then for our orange sauce.
0:16:44 > 0:16:47Orange zest is really important cos that zest is what's really got
0:16:47 > 0:16:48the great flavour.
0:16:51 > 0:16:54- You know, that's what you're looking for.- Yeah.- Yeah?
0:16:54 > 0:16:58Right, so we're going to very quickly segment the orange.
0:16:58 > 0:16:59Go round it.
0:17:00 > 0:17:04Then just either side of the white, you don't need all of this,
0:17:04 > 0:17:06- but I'm going to do it all. - This is starting to...
0:17:06 > 0:17:10So the sugar is starting to go. You can see quite clearly with this what
0:17:10 > 0:17:11colour that sugar is.
0:17:16 > 0:17:18So we've got some butter.
0:17:18 > 0:17:20Just start mixing that in.
0:17:20 > 0:17:22Add your Grand Marnier.
0:17:26 > 0:17:28- And then just tip in... - Just the juice?
0:17:28 > 0:17:29Just the juice.
0:17:30 > 0:17:33So that's looking great now. It's got a bit of thickness to it.
0:17:33 > 0:17:34So we'll just take that off. Yeah.
0:17:36 > 0:17:39So now we'll chuck our segments in.
0:17:40 > 0:17:43OK? And we'll chuck our brandy in there now.
0:17:43 > 0:17:44Ooh!
0:17:49 > 0:17:53So fold your pancakes like that, OK?
0:17:53 > 0:17:55Just fold them over and put them back in the sauce.
0:17:55 > 0:17:57Ooh. OK.
0:17:58 > 0:18:00- Nice.- Then we want them...
0:18:01 > 0:18:04- Drenched.- Drenched.
0:18:04 > 0:18:05So pick that up.
0:18:05 > 0:18:08Don't want to cramp him.
0:18:08 > 0:18:11- Gorgeous.- OK? OK?
0:18:14 > 0:18:17- Brilliant. Thank you.- OK? - Right, guys.
0:18:17 > 0:18:19- If you'd like to have a taste. - Amazing.
0:18:21 > 0:18:22- What do they taste like?- Epic.
0:18:22 > 0:18:24- Epic?- Epic.
0:18:24 > 0:18:26- Gorgeous.- How're you feeling? Confident about it?
0:18:26 > 0:18:29Hopefully, I can get it to look close to that.
0:18:29 > 0:18:32Well, if you'd like to make your way back to your stations, we'll begin.
0:18:36 > 0:18:38Our cooks are against the clock as Rupert has given them
0:18:38 > 0:18:41just 20 minutes to follow his instructions to the letter
0:18:41 > 0:18:44and create the perfect crepes Suzette.
0:18:45 > 0:18:48All seem confident with the traditional pancake,
0:18:48 > 0:18:52but this saucy twist has really given them something to think about.
0:18:52 > 0:18:56Pancakes I should be OK with, but the sauce is new to me,
0:18:56 > 0:18:59so I just have to wait and see how that works out.
0:19:01 > 0:19:03I think the most difficult part
0:19:03 > 0:19:05is going to be juggling the caramel sauce
0:19:05 > 0:19:08at the end with all the extra ingredients that go in it.
0:19:08 > 0:19:12I've make pancakes before using the normal recipe,
0:19:12 > 0:19:14not with the melted butter.
0:19:16 > 0:19:19Rupert will be watching the cooks progress across all challenges,
0:19:19 > 0:19:22taking their every move into account.
0:19:22 > 0:19:24I want to make up for my first round,
0:19:24 > 0:19:28so I'm putting a lot of effort into trying to get this one right.
0:19:28 > 0:19:30Much harder than it looks.
0:19:31 > 0:19:32I thought I was OK under pressure,
0:19:32 > 0:19:35but when the clock's ticking, it's completely different.
0:19:35 > 0:19:37- Hi, Nick.- Hello.
0:19:37 > 0:19:39- How are you getting on? - Hi, Nick, how are we doing?
0:19:39 > 0:19:42You just caught me, like you did in the first one,
0:19:42 > 0:19:43just at a crucial moment.
0:19:43 > 0:19:44Sorry.
0:19:44 > 0:19:48- We've been waiting.- I've got one which is a bit thick, I think.
0:19:48 > 0:19:49So you're going to go a bit thinner?
0:19:49 > 0:19:52I'm going to see how many I can get done and then choose the best,
0:19:52 > 0:19:54- hopefully.- OK.
0:19:54 > 0:19:56- Good luck, Nick.- Thank you. - Good luck.- Cheers.
0:19:57 > 0:20:02For all three cooks, there seems to be one very sticky sticking point.
0:20:02 > 0:20:05That sugar is going quicker than I thought it would so I'm trying to
0:20:05 > 0:20:07keep an eye on that and make sure that doesn't go.
0:20:07 > 0:20:10I can't get it to combine.
0:20:10 > 0:20:12- Hi, Jean.- How are we doing?
0:20:12 > 0:20:14Yeah, I left my caramel on the side
0:20:14 > 0:20:16because I thought it was going over,
0:20:16 > 0:20:18and I've just tried to add the butter,
0:20:18 > 0:20:20and I think it's not really warm enough.
0:20:20 > 0:20:22Is this what happens when it's...? It will go too stiff?
0:20:22 > 0:20:24- It will be fine.- Put it back on the heat, you think?
0:20:24 > 0:20:26- Yeah.- All right.- It smells good, doesn't it?
0:20:26 > 0:20:28Yes, it does, it smells lovely.
0:20:34 > 0:20:35- So, how are we doing?- All right.
0:20:35 > 0:20:39I think I did the same thing as Jean where I let it harden up on the side
0:20:39 > 0:20:41so I'm just trying to heat the caramel back up.
0:20:41 > 0:20:43It's sugar, it's going to melt in the end.
0:20:43 > 0:20:44- OK, well, good luck.- OK.
0:20:48 > 0:20:50I'm just going to leave that one and see how it goes.
0:20:50 > 0:20:54Time is ticking and all three cooks have reached a crucial stage.
0:20:54 > 0:20:57Jean is taking no chances.
0:20:58 > 0:21:00That was just my first test one.
0:21:02 > 0:21:03The sauces all look quite good.
0:21:03 > 0:21:06They're a bit panicky with the caramel and whatnot.
0:21:06 > 0:21:09I think it just starts clogging together and then they panic.
0:21:09 > 0:21:11- Just leave it?- Just leave it, have a bit of confidence
0:21:11 > 0:21:13in what you're doing and see.
0:21:13 > 0:21:15I think it looks quite good. They're all going to be good.
0:21:15 > 0:21:18- Tough for you.- I wonder whether I should have made it a bit harder!
0:21:21 > 0:21:25Cooks, you've got just three minutes left.
0:21:25 > 0:21:26Three minutes to go.
0:21:26 > 0:21:29Splashed a bit of sauce into my pancakes!
0:21:29 > 0:21:31I think it's all right. The sauce has worked out all right,
0:21:31 > 0:21:32I'm happy with that.
0:21:40 > 0:21:44They look good, Nick. Are you pleased?
0:21:44 > 0:21:46- Yeah. They taste nice as well, I think.- Good.
0:21:49 > 0:21:50Come on, Jean.
0:21:54 > 0:21:55Right, that's it.
0:21:55 > 0:21:56Step away from your crepes.
0:21:56 > 0:21:57You've done all you can.
0:21:59 > 0:22:00It's time to taste.
0:22:01 > 0:22:03It's the moment of truth.
0:22:03 > 0:22:06One of our home cooks will be leaving the competition
0:22:06 > 0:22:07after this round.
0:22:07 > 0:22:10Rupert has their crepes Suzettes to firm up his decision.
0:22:11 > 0:22:13So, how was that for everyone?
0:22:14 > 0:22:16- Educational.- Yes.
0:22:16 > 0:22:19- A bit stressful?- Yeah, cos you're multitasking,
0:22:19 > 0:22:21so trying to think of two things at once.
0:22:21 > 0:22:23Yeah. Well, you've all done well.
0:22:23 > 0:22:25Time to taste? Yeah?
0:22:25 > 0:22:27OK. Start with this one.
0:22:36 > 0:22:37So nice.
0:22:45 > 0:22:49- It's tough, this.- Yes, so tough, the hardest job in the world here!
0:23:10 > 0:23:13- Quite hard, isn't it? Cos they're all pretty good.- All tasty.
0:23:14 > 0:23:17So, Nick, I think your pancakes were the best.
0:23:17 > 0:23:19I saw that when you were cooking them.
0:23:19 > 0:23:21A nice even colour, nice thickness.
0:23:21 > 0:23:24Jonathan, yours, I think the orange segments are just right,
0:23:24 > 0:23:27they've just started to break down a little bit, like mine were.
0:23:27 > 0:23:30I think the pancakes were good, the sauce is nice.
0:23:30 > 0:23:33Maybe a little bit more oomph with the sauce.
0:23:33 > 0:23:35It's maybe a little bit sweet.
0:23:35 > 0:23:37Jean, your sauce was my favourite.
0:23:37 > 0:23:40It's got that alcohol taste to it.
0:23:40 > 0:23:41I think your pancakes were a tad thick.
0:23:41 > 0:23:44There's a bit of a... You've sort of got better pancakes,
0:23:44 > 0:23:47better sauce and then this one is a good all-rounder, really...
0:23:47 > 0:23:50Oh, that's going to make it tough for you, then.
0:23:50 > 0:23:51..if I was going to be honest.
0:23:51 > 0:23:52Well, well done, all three of you.
0:23:52 > 0:23:54- Thank you.- If you'd like to take
0:23:54 > 0:23:56your crepes back to the waiting room,
0:23:56 > 0:23:57we will see you shortly.
0:23:59 > 0:24:02Only two people can be taken through to the next round,
0:24:02 > 0:24:05and for one of our home cooks, it's time to leave the competition.
0:24:06 > 0:24:09- They all did really well. - Yeah, they did do well.
0:24:09 > 0:24:10I'm being a bit hyper-critical.
0:24:10 > 0:24:13- But there were faults in each one of them as well?- Yeah.
0:24:13 > 0:24:15I've got no idea whether I've done enough to stay on to the next round,
0:24:15 > 0:24:18but I couldn't call it between the three of us at the moment.
0:24:18 > 0:24:20The other two are both very good cooks.
0:24:20 > 0:24:23I wouldn't be at all surprised if I was the one to go home.
0:24:23 > 0:24:26Because I didn't have a great first round.
0:24:26 > 0:24:28Hopefully, I don't go home after that.
0:24:28 > 0:24:30I'd like to get through to the next round
0:24:30 > 0:24:32and see what the next challenge is.
0:24:32 > 0:24:33So, obviously,
0:24:33 > 0:24:35it's that time where you have to say goodbye to someone.
0:24:35 > 0:24:39- Yeah.- Have you got an idea of who that person might be?
0:24:39 > 0:24:40- Yes.- Oh, you do?- Yep.- OK.
0:24:40 > 0:24:42- All right, well, let's go tell them. - OK.
0:24:47 > 0:24:50Sadly, we do have to say goodbye to one of you now,
0:24:50 > 0:24:54and Rupert has made his mind up. So, Rupert, it's over to you.
0:24:54 > 0:24:57So, I based it really on confidence
0:24:57 > 0:24:59and who I think can deliver obviously on Friday.
0:24:59 > 0:25:01There's quite a lot of pressure.
0:25:04 > 0:25:06I'm afraid it's you, Jean, who's going.
0:25:06 > 0:25:08I think you... unfortunately,
0:25:08 > 0:25:11your nerves got the better of you a little bit and you had a couple of
0:25:11 > 0:25:13errors with the ovens and whatnot.
0:25:13 > 0:25:15I've really enjoyed it, thank you.
0:25:15 > 0:25:18I enjoyed working with you this morning so that's great.
0:25:18 > 0:25:20And the crepes Suzette was brilliant.
0:25:20 > 0:25:21Not surprised, to be honest.
0:25:21 > 0:25:24I didn't have a very good first round and then everybody
0:25:24 > 0:25:26was very strong on the second round.
0:25:26 > 0:25:29Jean, well done. And congratulations, guys.
0:25:33 > 0:25:36Ready to cook again are medical sales rep Nick...
0:25:36 > 0:25:39Depending what the challenge is, it will be an interesting afternoon,
0:25:39 > 0:25:41I guess.
0:25:41 > 0:25:44..and social media manager Jonathan.
0:25:44 > 0:25:46I'm quite good at making recipes out of what's left over in my mum's
0:25:46 > 0:25:50fridge, so hopefully I'll be able to create something slightly different
0:25:50 > 0:25:52when it's a Michelin-starred chef's ingredients.
0:25:53 > 0:25:56Right, it's now time for our third and final round.
0:25:56 > 0:25:59Now, our home cooks have been given all the ingredients
0:25:59 > 0:26:00to one of Rupert's dishes.
0:26:00 > 0:26:03They'll have one hour to identify all the ingredients and to create
0:26:03 > 0:26:04a dish of their own.
0:26:04 > 0:26:07So for you at home, here's what Rupert's chosen.
0:26:09 > 0:26:14A fillet of turbot and Welsh mussels, chorizo,
0:26:14 > 0:26:16white wine and vermouth,
0:26:16 > 0:26:20samphire, coriander, butter,
0:26:20 > 0:26:23double cream, broccoli,
0:26:23 > 0:26:29pasta flour and eggs, shallots and garlic, and saffron water.
0:26:29 > 0:26:31All make the perfect dish for Rupert,
0:26:31 > 0:26:33but what will our home cooks make of them?
0:26:35 > 0:26:39So, Rupert, what advice have you got for our home cooks?
0:26:39 > 0:26:41I think it's to look at each ingredient and think about
0:26:41 > 0:26:44how that needs to be cooked, what's best for that,
0:26:44 > 0:26:47and then try to marry all of that together to create your dish.
0:26:47 > 0:26:49You've got one hour.
0:26:49 > 0:26:53Reveal your ingredients, because your time starts now.
0:27:06 > 0:27:09Jonathan and Nick have been thrown by Rupert's ingredients.
0:27:09 > 0:27:12Neither of them are familiar with what's on show.
0:27:15 > 0:27:16It's weirdly quiet in here, right?
0:27:21 > 0:27:23It's some kind of plant extract.
0:27:25 > 0:27:27- The milk's cream.- What did you say?
0:27:27 > 0:27:28The milk is cream.
0:27:28 > 0:27:31Jonathan is first to take the plunge.
0:27:31 > 0:27:33I don't know which fish it is that we're cooking,
0:27:33 > 0:27:35which means I don't know how best to cook it.
0:27:37 > 0:27:40Which is always a challenge when you're cooking for a chef.
0:27:40 > 0:27:41The fish is on his menu, right?
0:27:43 > 0:27:44- Hi, Nick.- Hi, Nick.
0:27:44 > 0:27:46Look, we have come again at a critical point.
0:27:46 > 0:27:49We have! So have you managed to identify all of the ingredients?
0:27:49 > 0:27:51This is fish.
0:27:51 > 0:27:52SHE LAUGHS
0:27:52 > 0:27:55Do you know what fish it is?
0:27:55 > 0:27:56I don't. I'm going to...
0:27:56 > 0:27:57It's sea bass.
0:27:58 > 0:28:00Could be right, I don't know.
0:28:00 > 0:28:01OK. So, what is your plan?
0:28:01 > 0:28:03- Have you got a plan?- Erm...
0:28:05 > 0:28:08- I'm still...- He's still thinking. - I'm still thinking, come back to me.
0:28:08 > 0:28:10- All right, well, good luck. - Let's let him think.
0:28:13 > 0:28:15- Hi, Jonathan.- Hi.- Hi, Jonathan.
0:28:15 > 0:28:16- You all right?- Yeah, all right.
0:28:16 > 0:28:18Yeah. What are we planning?
0:28:18 > 0:28:19So...
0:28:21 > 0:28:23With Nick, I'm not quite sure what the fish is,
0:28:23 > 0:28:25but I'm slightly happier that it's fish than he is, I think.
0:28:25 > 0:28:29I'm going to start off by making a base with the chorizo, the onions,
0:28:29 > 0:28:32the garlic and some butter, just in the pan.
0:28:32 > 0:28:35And then I'm going to put some white wine in that and steam the mussels.
0:28:35 > 0:28:38- Mm-hm.- But I think there's a plan. - Good.- So I'm going to try and stick
0:28:38 > 0:28:41- to that, and hopefully something will come out of it.- Good.- Good.
0:28:41 > 0:28:43- All right, well, good luck. - Thank you.- OK.
0:28:46 > 0:28:48Haunted by a smell from childhood,
0:28:48 > 0:28:53Rupert's ingredients contain Nick's worst nightmare, fish.
0:28:53 > 0:28:56I grew up in a house with people who eat fish, and yellow fish,
0:28:56 > 0:28:59and the whole place stunk of smoked yellow fish from time to time,
0:28:59 > 0:29:02and it has just put me off.
0:29:02 > 0:29:05Jonathan's got more than just Rupert to impress.
0:29:05 > 0:29:08My dad worked in a fishmonger's when he was a teenager,
0:29:08 > 0:29:11so he's going to be really annoyed that I don't know how to do this.
0:29:12 > 0:29:16You've had half an hour, you've got half an hour to go.
0:29:17 > 0:29:21Time is ticking and Nick still seems reluctant to commit to a dish.
0:29:21 > 0:29:22Plotting, still.
0:29:23 > 0:29:24Half an hour in.
0:29:26 > 0:29:27OK, let's start with Nick.
0:29:28 > 0:29:31- Fish.- Yeah.- Doesn't eat it.- He doesn't eat it and doesn't... Yeah.
0:29:31 > 0:29:34- But weird, that, I think.- I suppose if you don't eat it, though,
0:29:34 > 0:29:36- you're not going to cook it, are you, at home?- Yeah, I know.
0:29:36 > 0:29:39- But then he might pull it off. - Yeah.
0:29:42 > 0:29:44Now, Jonathan has got a bit more of a plan.
0:29:44 > 0:29:47We've got a stunning piece of turbot there, so it would be a crying shame
0:29:47 > 0:29:48- for them...- Yeah.- ..to destroy it.
0:29:48 > 0:29:51He's probably sitting in the other room just pulling his hair out,
0:29:51 > 0:29:53watching me slaughter this fish.
0:29:53 > 0:29:55I think the ingredients they have got,
0:29:55 > 0:29:56it is very easy to see what to do.
0:29:56 > 0:29:59- Well, easy for you. - Yeah, easy for me. Yeah.
0:30:00 > 0:30:02I've changed my plan. I'm going to...
0:30:02 > 0:30:05I think I'm going to batter the fish after looking at how it's come out,
0:30:05 > 0:30:07cos it looks pretty cod or haddocky.
0:30:10 > 0:30:13Nick's back in the room and has finally got a plan.
0:30:13 > 0:30:16The mussels are going in the white wine with a bit of garlic,
0:30:16 > 0:30:18bit of cream at the end of that.
0:30:18 > 0:30:20I'm going to cook the fish in the frying pan,
0:30:20 > 0:30:21I'm not going to batter it.
0:30:22 > 0:30:24See what I can get out of that.
0:30:26 > 0:30:29- Hi, Jonathan.- Hiya. - Hi, Jonathan, how are we doing?
0:30:29 > 0:30:31- Yeah, all right. All right. I've changed my mind.- Oh!- Twice.
0:30:31 > 0:30:34- That's all right.- Go on, so what have you decided to do now?
0:30:34 > 0:30:35I'm going to batter the fish.
0:30:35 > 0:30:37- Oh, are you?- All right.
0:30:37 > 0:30:40Cos I think it's similar to something like haddock,
0:30:40 > 0:30:43- but I'm not sure.- You're not going to change your mind again?
0:30:43 > 0:30:45- I hope not.- No!- Ask me again in five minutes.
0:30:45 > 0:30:46- OK.- Good. Good luck.
0:30:51 > 0:30:53- Hi, Nick.- Hello. - Hi, Nick, how are we doing?
0:30:53 > 0:30:55What are you going to do with your fish?
0:30:55 > 0:30:56So, the fish is just going to go
0:30:56 > 0:30:58- into the pan cooked with the shallots.- OK.
0:30:58 > 0:31:01- What have you put in with the mussels?- So that is...
0:31:02 > 0:31:04- That herb. - THEY LAUGH
0:31:04 > 0:31:07- OK.- Garlic.- So you've put "that herb" in there.
0:31:07 > 0:31:10- Garlic, butter, a little drop of oil.- OK. All right.- Good.- Carry on.
0:31:10 > 0:31:12Thank you.
0:31:12 > 0:31:15The race is on to get the seafood cooked to perfection.
0:31:17 > 0:31:19Cooks, you have just five minutes left.
0:31:19 > 0:31:21Five minutes to go, guys.
0:31:24 > 0:31:27Nick's taken an interesting approach to his fish.
0:31:27 > 0:31:30I was trying to think what I'd do with chicken.
0:31:30 > 0:31:33And I'd probably pan fry chicken in something like that.
0:31:35 > 0:31:37All right, I'm happy with that. It doesn't taste overcooked.
0:31:43 > 0:31:45As the cooks head towards the finish line,
0:31:45 > 0:31:48their thoughts turn to presentation.
0:31:48 > 0:31:50Well, there is no turning back now.
0:31:50 > 0:31:52The plan is executed.
0:31:52 > 0:31:53I reckon you smashed it, Nick.
0:31:54 > 0:31:57- I smashed something. - JONATHAN LAUGHS
0:31:57 > 0:32:00It doesn't look as bad as I thought in my head.
0:32:00 > 0:32:04Rupert said he wanted more sauce, so I'm going to go more sauce, I think.
0:32:04 > 0:32:05That's it. Time's up.
0:32:05 > 0:32:08You've done all you can, it is time to taste.
0:32:10 > 0:32:15First up, it's Nick, with a pan-fried fillet of turbot,
0:32:15 > 0:32:19battered broccoli and a mussel and chorizo chowder.
0:32:23 > 0:32:25- Glad that's over?- Yes.
0:32:25 > 0:32:28- Did you enjoy it?- I enjoyed it because it's things I've not
0:32:28 > 0:32:30cooked before. I'm glad it's over.
0:32:30 > 0:32:31- Ready to taste?- Yeah.
0:32:43 > 0:32:46Fish is nice, it's a little bit over.
0:32:46 > 0:32:48Well, not a little bit, it is over.
0:32:48 > 0:32:50And you took the skin off yours as well.
0:32:50 > 0:32:54Yeah. I was debating when I saw it whether I'd put in the pan
0:32:54 > 0:32:55skin down or take it off.
0:32:55 > 0:32:57Would've been more than happy with it...
0:32:57 > 0:33:00- Yeah.- ..with the skin on. When you've cooked your mussels,
0:33:00 > 0:33:04mussels need to steam, so you need a lid on it.
0:33:04 > 0:33:06- Right.- Which I don't think you did.
0:33:06 > 0:33:09- No.- This one here is not cooked, it's not opened.
0:33:09 > 0:33:11So they have to be really open.
0:33:11 > 0:33:15What you want them to do is to just open and then stop it.
0:33:15 > 0:33:18Now you know what you have to do if you do cook them again.
0:33:18 > 0:33:19- Yeah.- Good.
0:33:19 > 0:33:22OK. Well, if you'd like to go back to the waiting room
0:33:22 > 0:33:24for the last time, we'll see you really soon. Thank you.
0:33:24 > 0:33:26- Thank you, cheers. - Thank you very much.
0:33:28 > 0:33:30I don't cook fish and I haven't cooked mussels, so I didn't expect
0:33:30 > 0:33:32it to be a perfect dish.
0:33:32 > 0:33:34I was just happy certain things were cooked right.
0:33:34 > 0:33:36Nick's never cooked fish before, ever.
0:33:36 > 0:33:38No, it's hardly like it's an out-there ingredient.
0:33:38 > 0:33:40- No.- And I think that's a bit worrying.
0:33:42 > 0:33:43- It's turbot.- Oh, is it?
0:33:43 > 0:33:45- It's turbot?- Yeah.- I'm going to pretend I knew that.
0:33:45 > 0:33:47Isn't that the king of fish?
0:33:47 > 0:33:50I'll start chopping things cos they are going to need to be chopped,
0:33:50 > 0:33:52and a plan was still forming as I was chopping.
0:33:55 > 0:33:58Next to take the taste test is Jonathan,
0:33:58 > 0:34:01with a battered turbot served with samphire,
0:34:01 > 0:34:03broccoli and mussels in a chorizo cream.
0:34:07 > 0:34:09There you go.
0:34:09 > 0:34:12Lovely. How was that for you?
0:34:12 > 0:34:13Yeah, that was all right, I think.
0:34:13 > 0:34:17I felt better about that than I did about the technical challenge.
0:34:17 > 0:34:20- Oh, really?- OK.- That's good.- Yeah, I thought cos I had a bit more time,
0:34:20 > 0:34:22- I felt calmer and I could...- Yeah. - ..plan ahead.
0:34:22 > 0:34:25Once I had a bit of time to sit back and think about what I was going to
0:34:25 > 0:34:27do with it, once I'd taken the skin off,
0:34:27 > 0:34:28- I thought the best thing was to batter it.- OK.
0:34:28 > 0:34:32- OK.- Yep.- Yeah?- Let's go.
0:34:32 > 0:34:33It looks nice.
0:34:33 > 0:34:35- The presentation is lovely. - Did you know what the fish is?
0:34:35 > 0:34:39No, I was completely wrong until Nick told me in the other room
0:34:39 > 0:34:40that it was turbot, not haddock.
0:34:40 > 0:34:43- I'm really sorry.- It's all right. - That's quite embarrassing.
0:34:52 > 0:34:54Yeah. Yeah.
0:34:54 > 0:34:55That was nice.
0:34:56 > 0:34:58I think you've got the right...
0:34:58 > 0:35:02right idea of a dish, you know what I mean? There's a nice sauce.
0:35:02 > 0:35:04You've done your broccoli and samphire,
0:35:04 > 0:35:05that's cooked nicely underneath.
0:35:05 > 0:35:07It's hard to tell, but I think you might have put too much salt
0:35:07 > 0:35:10- in that. Have you seasoned that up...?- Yeah, I think I did.
0:35:10 > 0:35:13- Yeah, I think with the samphire. - On the board and in the pan.- Yeah.
0:35:13 > 0:35:15I don't think you've seasoned your fish.
0:35:15 > 0:35:19You could've done with nothing on the samphire and then...
0:35:19 > 0:35:21- Yeah. Sure, yeah. - ..a bit of sea salt on the fish,
0:35:21 > 0:35:22or something like that.
0:35:22 > 0:35:26The sauce is quite nice and you've done a neat presentation.
0:35:26 > 0:35:30I think it's a crying shame you battered the fish.
0:35:30 > 0:35:32When you said, you know, "The fish, da-da-da,
0:35:32 > 0:35:35"I'm going to simply pan fry it," that was spot on.
0:35:35 > 0:35:37- With the skin...- You should've stuck with your original plan.
0:35:37 > 0:35:39I'd have had no issue with the skin being on there,
0:35:39 > 0:35:41just cut a wedge off...
0:35:41 > 0:35:43- Yeah.- ..and shove it in a pan. - OK. Well, if you would like to go
0:35:43 > 0:35:45- back to the waiting room for the last time...- Yeah.
0:35:45 > 0:35:47..we will see you very shortly.
0:35:47 > 0:35:48- Thank you very much. - Thank you, Jonathan.
0:35:48 > 0:35:50I don't feel good about battering the fish.
0:35:50 > 0:35:53If I'd known it was turbot, I wouldn't have done it.
0:35:53 > 0:35:54My old man used to work in a fish shop,
0:35:54 > 0:35:57he's going to be very annoyed at me when I get home tonight.
0:35:57 > 0:36:00I think he'll be kicking himself now that he didn't pan fry that fish.
0:36:00 > 0:36:02Yeah, I think that was a bit of a daft thing to do.
0:36:02 > 0:36:04- Did he like your mussels?- I think he thought they were all right.
0:36:04 > 0:36:06I think they were slightly under.
0:36:06 > 0:36:08Have you got any idea of who you think you'll take?
0:36:08 > 0:36:11- Yeah, I think...- Oh, you do? - Yeah, I think I'm sorted.
0:36:11 > 0:36:14Oh, OK. Well, you don't have to tell us yet because we're going to see
0:36:14 > 0:36:15what you do with those ingredients.
0:36:15 > 0:36:17- Yep.- Let's go.- Come on.
0:36:19 > 0:36:21Right, guys, this is the best bit,
0:36:21 > 0:36:24you get to sit back and relax and watch the master at work.
0:36:24 > 0:36:27So we are going to do pan-fried turbot
0:36:27 > 0:36:29with home-made linguini
0:36:29 > 0:36:32and then we are going to do with mussels and chorizo
0:36:32 > 0:36:34and coriander.
0:36:34 > 0:36:38- Simple.- So, put your fish right on the edge, OK?
0:36:38 > 0:36:40Just angling the knife down, just work your way along,
0:36:40 > 0:36:42and we just trim off the skirt.
0:36:42 > 0:36:44So we've got a nice portion there.
0:36:44 > 0:36:47- OK?- Perfect.- The next thing we'll make is the pasta.
0:36:47 > 0:36:49- So, flour, you put a pinch of salt. - Flour, pinch of salt,
0:36:49 > 0:36:52tiny bit of oil, three egg yolks and one whole egg.
0:36:52 > 0:36:54That's our whole egg.
0:36:54 > 0:36:57So then we have got saffron water, purely for colour.
0:36:57 > 0:36:59I'm going to add two spoons.
0:36:59 > 0:37:02The most difficult part of it is generally getting this to work.
0:37:02 > 0:37:04Just to start bringing it together.
0:37:06 > 0:37:08All I'm doing is pushing it together, trying to make it smooth.
0:37:08 > 0:37:11- Just put that in the fridge now. - Yes. I'll do that.- Till we're ready.
0:37:11 > 0:37:13- Shallots...- So, shallots. Garlic.
0:37:14 > 0:37:19So, just slice them up, just a little bit of oil in the pan.
0:37:21 > 0:37:23Oh!
0:37:23 > 0:37:25Just a splash(!)
0:37:25 > 0:37:26Some of the coriander stalks.
0:37:26 > 0:37:28Coriander stalks are great.
0:37:28 > 0:37:30And we'll just get our broccoli ready.
0:37:32 > 0:37:36And now we are going to add white wine into that,
0:37:36 > 0:37:38and Noilly Prat vermouth into that,
0:37:38 > 0:37:40roughly equal amounts.
0:37:44 > 0:37:47So they all go in, in there.
0:37:47 > 0:37:48Just put that on there.
0:37:48 > 0:37:51So we're just going to cut a little dice of this.
0:37:51 > 0:37:53We are not going to worry too much about doing it too neat.
0:37:55 > 0:37:56So, there we go.
0:37:58 > 0:38:00So now... You can see now they're pretty much open,
0:38:00 > 0:38:03so we tip that out into there.
0:38:05 > 0:38:09We will put our mussel stock in there,
0:38:09 > 0:38:11we'll start that reducing down.
0:38:11 > 0:38:13Pick the mussels.
0:38:13 > 0:38:16I'm just picking out the bigger ones cos that is all we really need.
0:38:17 > 0:38:21We can see they are all open and the meat comes out fairly easily.
0:38:21 > 0:38:24- Easy. What do you want to prep for? - Roll the pasta out.- Yeah?- Yeah. OK.
0:38:24 > 0:38:26So a little bit of flour on there.
0:38:31 > 0:38:35- So good. - That's my Christmas present sorted.
0:38:35 > 0:38:39- Yeah!- It doesn't go through this nicely.
0:38:40 > 0:38:41OK.
0:38:41 > 0:38:43Like that, and that's the one I want.
0:38:43 > 0:38:47- Perfect.- Yeah. So, double cream, OK?
0:38:47 > 0:38:50Into that. Diced chorizo in that.
0:38:50 > 0:38:53So we'll just start to warm that up.
0:38:53 > 0:38:55We'll take our pasta, OK?
0:38:55 > 0:38:57We'll drop that in there.
0:38:57 > 0:38:59This really doesn't take that long to cook.
0:39:01 > 0:39:02That'll do.
0:39:02 > 0:39:03OK?
0:39:05 > 0:39:07So we'll take that out of there.
0:39:08 > 0:39:11We'll chuck our broccoli in first cos that'll take longer to cook.
0:39:11 > 0:39:14Samphire, really just in and out, not long at all.
0:39:14 > 0:39:17Then we are going to put our sauce on, and we are just going to pass
0:39:17 > 0:39:19that through a muslin,
0:39:19 > 0:39:21just to get any bits of sand or anything out of that.
0:39:21 > 0:39:24So we'll just take all our veg out.
0:39:24 > 0:39:27Season the fish, just really a little bit of salt.
0:39:27 > 0:39:29OK? That goes on. There we go.
0:39:29 > 0:39:31Looking for a little bit of colour,
0:39:31 > 0:39:33nice colour on one side and then we are going to flip it over.
0:39:33 > 0:39:36We'll just warm our pasta back up.
0:39:36 > 0:39:39Finely sliced coriander, so we'll just chuck that in with the mussels.
0:39:41 > 0:39:44Into our sauce. And we would just warm them up.
0:39:47 > 0:39:51- Yeah?- Lovely.- That's what we're looking for. So we just add...
0:39:51 > 0:39:53a little bit of butter just into that pan.
0:40:02 > 0:40:05That just sits in the middle. So then we've got our veg.
0:40:06 > 0:40:09Put our fish on. We've got our mussels.
0:40:12 > 0:40:14Put the samphire over the top.
0:40:14 > 0:40:17Coriander cress.
0:40:17 > 0:40:18We've got our chorizo.
0:40:18 > 0:40:20And then we just finish off.
0:40:22 > 0:40:24- Look at that.- Fab.
0:40:24 > 0:40:25- Fantastic.- OK?
0:40:28 > 0:40:30That looks brilliant.
0:40:30 > 0:40:32Right, OK, let's taste.
0:40:33 > 0:40:35The colours are fantastic.
0:40:38 > 0:40:40Oh, wow! It's definitely batt... not battered.
0:40:44 > 0:40:45That pasta's really nice.
0:40:45 > 0:40:48OK, Rupert, it's time to declare your winner.
0:40:48 > 0:40:49- Yeah.- But before you do,
0:40:49 > 0:40:52let's have a quick recap of what our cooks made earlier.
0:40:53 > 0:40:57In the first round, Nick's curry was Rupert's favourite dish.
0:40:57 > 0:41:00His crepes were also the best of the bunch.
0:41:00 > 0:41:02But he struggled cooking the fish and mussels,
0:41:02 > 0:41:04presenting an undercooked dish to Rupert.
0:41:04 > 0:41:06I guess there were some skills he's wanting to see,
0:41:06 > 0:41:09and if he's going to produce a dish on Friday which is a fish dish,
0:41:09 > 0:41:11then I guess he wants someone who knows how to cook fish.
0:41:11 > 0:41:14Jonathan overcooked his steak in the first round.
0:41:14 > 0:41:19In the second, his crepes Suzette was deemed a good all-rounder.
0:41:19 > 0:41:22And the final round saw him present a solid, flavoursome dish
0:41:22 > 0:41:23with well-cooked fish and mussels.
0:41:23 > 0:41:26I don't know whether I've done enough to win or not.
0:41:26 > 0:41:29I think I had a lot to make up with from the earlier rounds,
0:41:29 > 0:41:32so I've done my best, and that's all I can hope for.
0:41:32 > 0:41:34Well done to both of you.
0:41:34 > 0:41:36It's been a brilliant day, but sadly, only one of you can go
0:41:36 > 0:41:40through to the Friday final. So, Rupert, it's over to you.
0:41:40 > 0:41:43I think you've both produced some great dishes,
0:41:43 > 0:41:45but, really, one person has just kind of edged it.
0:41:48 > 0:41:51So the person I'm going to take through is going to be Jonathan, OK?
0:41:51 > 0:41:53- Cheers.- Did you enjoy yourself, Nick?
0:41:53 > 0:41:55- Thank you.- Well done.
0:41:55 > 0:41:58Well done. Congratulations.
0:41:58 > 0:42:00I can't wait to tell my dad that I got through on a fish dish,
0:42:00 > 0:42:02that even though I got the fish wrong
0:42:02 > 0:42:04and I made a bit of a mess skinning it,
0:42:04 > 0:42:07I think the fact I've managed it is something I'm pretty proud of.
0:42:07 > 0:42:09Disappointed but, I'm pleased
0:42:09 > 0:42:11for him cos he did really well today, so...
0:42:11 > 0:42:14So, Rupert, any final tips for Jonathan on Friday?
0:42:14 > 0:42:17We'll have fun, we'll enjoy it, and I think just do what you are told.
0:42:17 > 0:42:20THEY LAUGH
0:42:20 > 0:42:22- And we will see how we get on. - Brilliant, OK.
0:42:22 > 0:42:24- Well done.- All right.- Well done.
0:42:24 > 0:42:27I think Jonathan showed the better understanding of food,
0:42:27 > 0:42:30and his food was more... They were more complete dishes.
0:42:30 > 0:42:33After the dish I pulled out this morning and the comments I got on my
0:42:33 > 0:42:36signature dish, to be able to come back with that final fish dish,
0:42:36 > 0:42:37I'm really happy with it.
0:42:39 > 0:42:41Tomorrow on Yes, Chef...
0:42:41 > 0:42:45Three more home cooks go all out to impress top chef Theo Randall.
0:42:45 > 0:42:47Everyone is taking it very seriously.
0:42:49 > 0:42:52It's the chance for them to work alongside the best in the business.
0:42:52 > 0:42:53Go on, Danny boy.
0:42:53 > 0:42:56But only one can become their partner in the Friday final.