Rupert Rowley Yes Chef


Rupert Rowley

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Four of Britain's best chefs are searching

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for their perfect home-cook partner.

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And those home cooks are here to prove they have the talent to be

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paired with the best in the business...

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-Oven!

-..for the cooking experience of a lifetime.

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Whip the cream!

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Whip it!

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Every day, one of the nation's top chefs will select

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their ideal partner from three gifted home cooks.

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

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At the end of the week,

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the four pro-am teams will compete in the 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 chefs' reputations are on the line.

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

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And the 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 meet today's home cooks.

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First up, it's Jonathan Foan,

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a social media content manager from Leighton Buzzard in Bedfordshire.

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Sorry! People describe my cooking as a bit chaotic.

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It's not really doing it. I'm really excited about having someone that

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knows what they're doing, like, looking at my cooking.

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Jean Williams is a professor of sport

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from Woodhouse in Leicestershire.

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Strength in the kitchen - generosity.

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The chopping on the tomato would be what Mary Berry would call informal.

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My weaknesses are finesse.

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Starting to panic a bit, yeah.

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And, finally, Nick Jones is a medical sales rep from Ormskirk in

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Lancashire.

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My style of cooking's a bit caveman-y.

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Big dishes, lots of stuff going on in the ovens,

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feeding lots of people.

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Dinner isn't a dinner without any meat on it.

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"Keeping my head above water" side is coming out.

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

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Rupert Rowley has been the head chef at the Michelin-starred Fischer's at

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Baslow Hall in the heart of the Peak District for the last 14 years.

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His menus are inspired by the seasons.

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OK, check on. Two AGs, one monkfish, one asparagus, one pork, one carrot.

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Having trained under Raymond Blanc and Gordon Ramsay,

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he knows exactly what it takes to be at the top of the game.

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Looking for somebody who's going to do what they're told.

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A big pet hate is when you show somebody how to do something,

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and then you look round and they're doing it a different way.

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Fish on, Steve, yeah?

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It would be nice to get one over on the other chefs

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and win the competition.

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Welcome, everyone, to Yes, Chef.

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Now, Rupert, you're looking for your perfect partner

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in this week's Friday final. What will you be looking for?

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Well, we're looking, I think, really, for people to have fun,

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enjoy what they're doing and just really cook from your heart,

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and if we can work together,

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cos that's what we're obviously aiming for in the end.

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So, round one, you've got 45 minutes to create your best dish for Rupert.

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Now, he will be watching your every move in the kitchen to see how you

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cope. Let's get on with it.

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Good luck, because your time starts now.

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So, the cooks are off, and they're pulling out all the stops to impress

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Rupert with their signature dishes.

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I cook lots of different types of food, but of late I've been cooking

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a lot of Indian food.

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Today, Nick's making a chicken curry with home-made flatbread and raita.

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I thought it would give a chance to try different flavours.

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So, hopefully, that comes through to produce something that's quite nice.

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Over at the green station,

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Jean is making a fillet of pan-fried salmon

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with a spicy crab and mango salad.

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When I found out that I was coming on the programme,

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I've maybe cooked this six times in the past few weeks.

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She's hoping to win the day with her fresh and healthy ingredients.

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I've played around with the seasonings,

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played around with the dressing,

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so, yeah...

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Creating a dish for a top chef is a nerve-racking experience and demands

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real flair and confidence.

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Today, Jonathan is showing off his creative side by cooking a

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chipotle-smoked rump steak, creamed corn risotto,

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red pepper salsa and crispy Padron peppers.

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I'm quite competitive with my cooking, but it's mainly

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bragging rights for my mates

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and my little brother, who likes to cook, as well.

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-Hi, Nick.

-Hello.

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Hi, Nick. How are you doing?

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-Er, OK.

-You all right, yeah?

-Yeah.

-So, tell us what you're planning.

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So, we're doing a chicken curry.

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-Right.

-Making curries is your favourite thing, isn't it?

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University in Birmingham helped with the love of curry.

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-Yeah.

-What's going to make your curry stand out

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-from any other curry?

-I make them sweeter by adding some mango,

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or make them spicy by adding a bit of chilli, and that brings it up or

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down, depending on what you like. Do you like a bit of heat, or...?

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-Not too much.

-Not too much?

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OK, that's good. Good to know now.

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-Yeah!

-Well, good luck.

-OK. Thank you.

-We'll let you get on.

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Cheers. Thank you very much.

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-Hi, Jean.

-Hi, there.

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-How are we getting on?

-Yeah, all right, thank you.

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So, this dish is a family favourite?

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It's the sort of thing that we like to cook,

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and normally we would barbecue the salmon,

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but for the purposes of this,

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just doing it in the oven. So I just have to be really careful on my

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-timings.

-Yeah, nice. Now, you come from a big family, don't you?

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Yeah. Originally, we were from a farming family and then the extended

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family lived on the farm, so...

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-Oh, wow! Really big family.

-Christmas Day was, like, 25 people.

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-So, yeah, chaotic.

-A fair few.

-Well, we'll let you carry on.

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-OK, thank you.

-Good luck.

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When I cook for my mum, she has to say that she likes it.

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Whereas, he doesn't. So...

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Hi, Jonathan.

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-Hi, Jonathan.

-Hiya.

-How are we getting on?

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-Yeah, all right, I think.

-Yeah?

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Already made a bit of a mess with my coffee beans.

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Now, you got into cooking because you were trying to impress a girl at university, weren't you?

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-Yeah, yeah, yeah, yeah!

-And it went horribly wrong?

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Yeah, I did what every 18-year-old boy does,

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and lied trying to impress a girl.

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And I tried to make dauphinoise potato,

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but I didn't chop the potato thin enough.

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So it was just lumps of raw potato and runny cream.

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-Ah, nice.

-And she pretended she liked it as well.

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-Aww!

-That's OK.

-That's sweet.

-So it all worked out all right in the end.

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This looks good, so you've marinated your steak.

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-Yeah.

-What's on there?

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That's just a little bit of smoked paprika with some smoked chipotle

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chillies, and some coffee blended up.

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-And then just a little bit of oil to form a paste.

-OK.

-Good luck.

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Thank you.

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Trying to do too many things at once.

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Cooking under the scrutiny of Rupert is making our home cooks anxious.

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I feel quite nervous.

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In fact, earlier, I forgot about the crab in the crab salad.

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Normally, when it's by myself,

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I can just put some music on and zone out, and it's quite relaxing.

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But it's slightly different when you're doing it for a top chef.

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The timing, and I didn't realise that time is running away

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and the chicken might be a little bit

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charred on one side.

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Let's start with Nick.

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He's making a curry, not too spicy.

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Yeah, not too spicy.

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Certainly looks quite impressive -

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he's got a lot of spices out on his table.

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Confident when we started off, he's making a naan bread.

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But it's just... It's a curry, isn't it?

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He seems quite confident in what he's doing.

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-Which is good.

-Yeah, you know, we'll see.

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These are going in the oven now for ten minutes on a quite high heat.

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OK, let's move on to Jean.

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It all sounds really nice.

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My only worry, really, is, was the crab meat in that?

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Because she's got quite a lot of brown crab meat.

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I think brown crab meat's the work of the devil.

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-It's not...

-What do you mean? Why?

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I can't stand it. When you're talking about flavours like salmon,

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-mango...

-Fresh.

-Fresh, lovely, acids, things like that.

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Then to put brown crab meat in there could destroy the whole thing.

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Jonathan's menu does sound quite busy.

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Flavours that you like to eat?

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The steak with the coffee and the spices on, yeah, we'll see.

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It's not something I've eaten, so...

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Yeah, he's ground down the coffee beans, hasn't he?

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-Yeah, yeah.

-I'm just trying to figure out how well to do the steak,

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-which I'm not very good at.

-You know when you get to the bottom

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-of your coffee, and you get the bit...

-Grainy.

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You have to drink it through your teeth.

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-You don't want a grainy crust.

-You don't want it like it's just been dipped in soil,

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do you know what I mean? It doesn't want to be that kind of crunchiness.

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-OK.

-So we'll see.

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It's getting there. Pray and hope.

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Cooks, there's just ten minutes left.

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Ten minutes left, guys.

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We're on the home straight now, I think.

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The bread's just gone in, so I just need a few minutes on either side.

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The curry's pretty much done. Just a few more minutes, then plate up.

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It should be ready.

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Nick is sailing through.

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But Jean's worst fears have just been realised.

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It's overcooked.

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You could tell because the white protein's come out of the fish.

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Not only has Jean overcooked the salmon,

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in her panic, she has also forgotten to add the crab to the crab salad.

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Just doing the finishing touches on the salad,

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just a shame about the fish.

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Meanwhile, Jonathan's having his own problems.

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The moment of truth.

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I'm very worried about the steak,

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cos it's a lot thicker than the one I normally cook.

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Yeah, the steak's definitely going to have to go back in

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for a little bit, cos it's pretty raw still.

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Right, cooks. You've got three minutes left.

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Three minutes to go. So start thinking about plating up.

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Just enough butter.

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I think what it looks like on the plate's really important.

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Rupert's looking for a partner who can stand the pressure,

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and Jean's ever the optimist.

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I'm just hoping that the flavours in the salad will carry me through.

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We should be OK. He says.

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Nervously.

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Just 30 seconds left.

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That's it. 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 Jonathan,

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with his chipotle-smoked rump steak, creamed corn risotto,

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red pepper salsa and crispy Padron peppers.

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How did you find the challenge?

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I think it went all right. The steak was a bit stressful.

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But apart from that, I think...

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I'm pretty happy with what's on the plate.

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-Cool. Ready?

-Yeah.

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-Have you sliced it and put it back in the oven?

-Yeah.

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Yeah, I think you should not have done that.

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I'm not convinced the whole steak and risotto thing, to me, really,

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is a good combo. The little salsa thing is very nice, that's lovely.

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I think that with steak is really nice.

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-Yeah.

-And I think that with the risotto is really nice.

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-Yeah.

-But I'm not convinced about all three together.

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-OK.

-There's real issue with doing risottos.

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They end up looking like baby sick.

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-Yeah.

-They taste nice, but they look like splodge.

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Well, thank you very much.

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-Pleasure.

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

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-Cool. Thank you.

-See you soon.

-All right.

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I'm kicking myself about the steak,

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cos I just bottled it and fried it again when I didn't need to.

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I think the risotto's gorgeous.

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And I'd eat these until I've popped.

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-He looks a little bit disappointed.

-He's obviously quite competent,

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because it's quite an adventurous thing to cook.

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He was quite nice about how I cooked everything,

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so I take some positives from it.

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Next to take the taste test is Jean,

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with her pan-fried salmon,

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and spicy mango salad.

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How was the challenge for you?

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Yeah, tougher than I expected, to be honest.

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Towards the end, I lost a little bit of focus.

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-Aww.

-So, some of the items that should've been on the dish

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-are not there.

-And what did you leave off?

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The crab didn't make it on to the plate,

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and the peanuts should've been toasted and added on to the plate.

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All right. Tuck in?

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-Yeah.

-Yeah? OK.

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The salmon, it was over...

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-You overcooked it.

-Yeah.

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But you know, we all overcook stuff.

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I do it most nights, you know?

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The salad, the taste of the salad's lovely.

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Really up my street, that. Because I like sweetness.

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-It's really fresh.

-Yeah. If you'd have to put the peanuts in it,

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it would've again taken it up a notch.

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-I can see where you're heading.

-Just didn't get there!

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-We just didn't quite get there!

-That's OK. Things happen.

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That's part of cooking, I think.

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-And you've got another challenge to go.

-Lovely. Thank you.

-All right?

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

-Yeah.

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-..we'll see you shortly.

-Thank you.

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Totally overlooked the crab, and left the peanuts in the oven,

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so it was not a good day in the kitchen for me.

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-Lovely flavours in that salmon.

-If you remember to put the crab on,

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it does go beautifully with crab.

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Bless her, she was really disappointed about her salmon.

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Yeah, yeah, she was. And she was very nervous about the whole thing,

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I think that really sort of set her back.

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So hopefully, she'll up her game for the next round.

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-Yeah, yeah.

-It couldn't have gone much worse, to be honest,

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unless I'd managed to burn the salad.

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And finally, it's Nick,

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with his chicken and spinach curry

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served with flatbread and raita.

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-Hi, Nick.

-Hello.

-Did you enjoy the challenge?

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Perversely, yeah. Yeah, it was nice. We'll see what you say afterwards.

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-Yeah?

-Yeah.

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Let's have a taste.

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Lovely presentation. The curry's really nice.

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If I'd had that, I'd be more than happy.

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-Yeah.

-You know what I mean?

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But whether that really shows what you can do with another round,

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-do you know what I mean?

-Yeah.

-Cos that, within what it is,

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it's a great dish. But I think it's got its limits within how far you

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-can take it.

-OK.

-OK.

-Thank you so much.

-No, thank you.

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-All right.

-Well done, Nick.

-Cheers.

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-We'll see you very shortly.

-Thank you very much.

-Thank you.

-Cheers.

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He said he liked my food, and he'd eat it,

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so I've never had a chef say that to me.

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So yeah, I'm pleased with that.

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I could eat my body weight in this curry, I think.

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It was a pleasant dish.

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Yeah, it was a nice plate of food. What he showed, you know,

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with the rice and the turmeric in there was quite cool.

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-And the bread he made...

-And the bread was nice, yeah.

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-..by himself.

-Yeah, yeah.

-That shows good skill, doesn't it?

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-So we'll see.

-I'm not sure if I've done enough to impress.

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Time will tell. There's obviously other challenges.

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-We'll see.

-Is anyone standing out at the minute?

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-Maybe two of them. Let's see the next test.

-Well, yeah.

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-We've got your skills test now.

-We'll see how we get on with that.

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-Yeah.

-OK, well, let's go and do this.

-OK.

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Rupert can only choose one home cook to be his partner in this Friday's

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final and has just one more round before the first cook is eliminated.

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So, Rupert's set you a challenge now to see who's got the skills he's

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-looking for.

-OK.

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So, we're going to do crepes Suzette,

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or pancakes in orange sauce,

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depending on how you want to say it.

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So you've all made pancakes?

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-ALL:

-Yeah.

-Yeah?

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Good. Should be easy, then.

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-Come on.

-Right, OK. So we're going to do a couple of things at once.

0:15:540:15:57

So we just chuck the butter in there for our pancake mix.

0:15:570:15:59

Just get that melting, and we're going to put our sugar

0:15:590:16:03

in our other pan, and we're just going to start that caramelising.

0:16:030:16:06

Pancake mix, basically a Yorkshire pudding mix.

0:16:060:16:08

It's the same thing, yeah?

0:16:080:16:10

Just whisk your yolks up. That's melting down.

0:16:110:16:15

What sort of skills will this show?

0:16:150:16:17

Timing, cos you've got to do two things at once.

0:16:170:16:19

I think it's just a good dish.

0:16:190:16:21

There's a bit of presentation involved in it.

0:16:210:16:24

-A bit of everything.

-Yep.

-You know what I mean?

0:16:240:16:26

So, we're going to add a touch of butter to that,

0:16:260:16:29

OK? Once that starts

0:16:290:16:31

stiffening up, just start adding in your milk.

0:16:310:16:34

Just to give it a bit of leeway.

0:16:340:16:36

So that's our mix. OK.

0:16:400:16:42

So then for our orange sauce.

0:16:420:16:44

Orange zest is really important cos that zest is what's really got

0:16:440:16:47

the great flavour.

0:16:470:16:48

-You know, that's what you're looking for.

-Yeah.

-Yeah?

0:16:510:16:54

Right, so we're going to very quickly segment the orange.

0:16:540:16:58

Go round it.

0:16:580:16:59

Then just either side of the white, you don't need all of this,

0:17:000:17:04

-but I'm going to do it all.

-This is starting to...

0:17:040:17:06

So the sugar is starting to go. You can see quite clearly with this what

0:17:060:17:10

colour that sugar is.

0:17:100:17:11

So we've got some butter.

0:17:160:17:18

Just start mixing that in.

0:17:180:17:20

Add your Grand Marnier.

0:17:200:17:22

-And then just tip in...

-Just the juice?

0:17:260:17:28

Just the juice.

0:17:280:17:29

So that's looking great now. It's got a bit of thickness to it.

0:17:300:17:33

So we'll just take that off. Yeah.

0:17:330:17:34

So now we'll chuck our segments in.

0:17:360:17:39

OK? And we'll chuck our brandy in there now.

0:17:400:17:43

Ooh!

0:17:430:17:44

So fold your pancakes like that, OK?

0:17:490:17:53

Just fold them over and put them back in the sauce.

0:17:530:17:55

Ooh. OK.

0:17:550:17:57

-Nice.

-Then we want them...

0:17:580:18:00

-Drenched.

-Drenched.

0:18:010:18:04

So pick that up.

0:18:040:18:05

Don't want to cramp him.

0:18:050:18:08

-Gorgeous.

-OK? OK?

0:18:080:18:11

-Brilliant. Thank you.

-OK?

-Right, guys.

0:18:140:18:17

-If you'd like to have a taste.

-Amazing.

0:18:170:18:19

-What do they taste like?

-Epic.

0:18:210:18:22

-Epic?

-Epic.

0:18:220:18:24

-Gorgeous.

-How're you feeling? Confident about it?

0:18:240:18:26

Hopefully, I can get it to look close to that.

0:18:260:18:29

Well, if you'd like to make your way back to your stations, we'll begin.

0:18:290:18:32

Our cooks are against the clock as Rupert has given them

0:18:360:18:38

just 20 minutes to follow his instructions to the letter

0:18:380:18:41

and create the perfect crepes Suzette.

0:18:410:18:44

All seem confident with the traditional pancake,

0:18:450:18:48

but this saucy twist has really given them something to think about.

0:18:480:18:52

Pancakes I should be OK with, but the sauce is new to me,

0:18:520:18:56

so I just have to wait and see how that works out.

0:18:560:18:59

I think the most difficult part

0:19:010:19:03

is going to be juggling the caramel sauce

0:19:030:19:05

at the end with all the extra ingredients that go in it.

0:19:050:19:08

I've make pancakes before using the normal recipe,

0:19:080:19:12

not with the melted butter.

0:19:120:19:14

Rupert will be watching the cooks progress across all challenges,

0:19:160:19:19

taking their every move into account.

0:19:190:19:22

I want to make up for my first round,

0:19:220:19:24

so I'm putting a lot of effort into trying to get this one right.

0:19:240:19:28

Much harder than it looks.

0:19:280:19:30

I thought I was OK under pressure,

0:19:310:19:32

but when the clock's ticking, it's completely different.

0:19:320:19:35

-Hi, Nick.

-Hello.

0:19:350:19:37

-How are you getting on?

-Hi, Nick, how are we doing?

0:19:370:19:39

You just caught me, like you did in the first one,

0:19:390:19:42

just at a crucial moment.

0:19:420:19:43

Sorry.

0:19:430:19:44

-We've been waiting.

-I've got one which is a bit thick, I think.

0:19:440:19:48

So you're going to go a bit thinner?

0:19:480:19:49

I'm going to see how many I can get done and then choose the best,

0:19:490:19:52

-hopefully.

-OK.

0:19:520:19:54

-Good luck, Nick.

-Thank you.

-Good luck.

-Cheers.

0:19:540:19:56

For all three cooks, there seems to be one very sticky sticking point.

0:19:570:20:02

That sugar is going quicker than I thought it would so I'm trying to

0:20:020:20:05

keep an eye on that and make sure that doesn't go.

0:20:050:20:07

I can't get it to combine.

0:20:070:20:10

-Hi, Jean.

-How are we doing?

0:20:100:20:12

Yeah, I left my caramel on the side

0:20:120:20:14

because I thought it was going over,

0:20:140:20:16

and I've just tried to add the butter,

0:20:160:20:18

and I think it's not really warm enough.

0:20:180:20:20

Is this what happens when it's...? It will go too stiff?

0:20:200:20:22

-It will be fine.

-Put it back on the heat, you think?

0:20:220:20:24

-Yeah.

-All right.

-It smells good, doesn't it?

0:20:240:20:26

Yes, it does, it smells lovely.

0:20:260:20:28

-So, how are we doing?

-All right.

0:20:340:20:35

I think I did the same thing as Jean where I let it harden up on the side

0:20:350:20:39

so I'm just trying to heat the caramel back up.

0:20:390:20:41

It's sugar, it's going to melt in the end.

0:20:410:20:43

-OK, well, good luck.

-OK.

0:20:430:20:44

I'm just going to leave that one and see how it goes.

0:20:480:20:50

Time is ticking and all three cooks have reached a crucial stage.

0:20:500:20:54

Jean is taking no chances.

0:20:540:20:57

That was just my first test one.

0:20:580:21:00

The sauces all look quite good.

0:21:020:21:03

They're a bit panicky with the caramel and whatnot.

0:21:030:21:06

I think it just starts clogging together and then they panic.

0:21:060:21:09

-Just leave it?

-Just leave it, have a bit of confidence

0:21:090:21:11

in what you're doing and see.

0:21:110:21:13

I think it looks quite good. They're all going to be good.

0:21:130:21:15

-Tough for you.

-I wonder whether I should have made it a bit harder!

0:21:150:21:18

Cooks, you've got just three minutes left.

0:21:210:21:25

Three minutes to go.

0:21:250:21:26

Splashed a bit of sauce into my pancakes!

0:21:260:21:29

I think it's all right. The sauce has worked out all right,

0:21:290:21:31

I'm happy with that.

0:21:310:21:32

They look good, Nick. Are you pleased?

0:21:400:21:44

-Yeah. They taste nice as well, I think.

-Good.

0:21:440:21:46

Come on, Jean.

0:21:490:21:50

Right, that's it.

0:21:540:21:55

Step away from your crepes.

0:21:550:21:56

You've done all you can.

0:21:560:21:57

It's time to taste.

0:21:590:22:00

It's the moment of truth.

0:22:010:22:03

One of our home cooks will be leaving the competition

0:22:030:22:06

after this round.

0:22:060:22:07

Rupert has their crepes Suzettes to firm up his decision.

0:22:070:22:10

So, how was that for everyone?

0:22:110:22:13

-Educational.

-Yes.

0:22:140:22:16

-A bit stressful?

-Yeah, cos you're multitasking,

0:22:160:22:19

so trying to think of two things at once.

0:22:190:22:21

Yeah. Well, you've all done well.

0:22:210:22:23

Time to taste? Yeah?

0:22:230:22:25

OK. Start with this one.

0:22:250:22:27

So nice.

0:22:360:22:37

-It's tough, this.

-Yes, so tough, the hardest job in the world here!

0:22:450:22:49

-Quite hard, isn't it? Cos they're all pretty good.

-All tasty.

0:23:100:23:13

So, Nick, I think your pancakes were the best.

0:23:140:23:17

I saw that when you were cooking them.

0:23:170:23:19

A nice even colour, nice thickness.

0:23:190:23:21

Jonathan, yours, I think the orange segments are just right,

0:23:210:23:24

they've just started to break down a little bit, like mine were.

0:23:240:23:27

I think the pancakes were good, the sauce is nice.

0:23:270:23:30

Maybe a little bit more oomph with the sauce.

0:23:300:23:33

It's maybe a little bit sweet.

0:23:330:23:35

Jean, your sauce was my favourite.

0:23:350:23:37

It's got that alcohol taste to it.

0:23:370:23:40

I think your pancakes were a tad thick.

0:23:400:23:41

There's a bit of a... You've sort of got better pancakes,

0:23:410:23:44

better sauce and then this one is a good all-rounder, really...

0:23:440:23:47

Oh, that's going to make it tough for you, then.

0:23:470:23:50

..if I was going to be honest.

0:23:500:23:51

Well, well done, all three of you.

0:23:510:23:52

-Thank you.

-If you'd like to take

0:23:520:23:54

your crepes back to the waiting room,

0:23:540:23:56

we will see you shortly.

0:23:560:23:57

Only two people can be taken through to the next round,

0:23:590:24:02

and for one of our home cooks, it's time to leave the competition.

0:24:020:24:05

-They all did really well.

-Yeah, they did do well.

0:24:060:24:09

I'm being a bit hyper-critical.

0:24:090:24:10

-But there were faults in each one of them as well?

-Yeah.

0:24:100:24:13

I've got no idea whether I've done enough to stay on to the next round,

0:24:130:24:15

but I couldn't call it between the three of us at the moment.

0:24:150:24:18

The other two are both very good cooks.

0:24:180:24:20

I wouldn't be at all surprised if I was the one to go home.

0:24:200:24:23

Because I didn't have a great first round.

0:24:230:24:26

Hopefully, I don't go home after that.

0:24:260:24:28

I'd like to get through to the next round

0:24:280:24:30

and see what the next challenge is.

0:24:300:24:32

So, obviously,

0:24:320:24:33

it's that time where you have to say goodbye to someone.

0:24:330:24:35

-Yeah.

-Have you got an idea of who that person might be?

0:24:350:24:39

-Yes.

-Oh, you do?

-Yep.

-OK.

0:24:390:24:40

-All right, well, let's go tell them.

-OK.

0:24:400:24:42

Sadly, we do have to say goodbye to one of you now,

0:24:470:24:50

and Rupert has made his mind up. So, Rupert, it's over to you.

0:24:500:24:54

So, I based it really on confidence

0:24:540:24:57

and who I think can deliver obviously on Friday.

0:24:570:24:59

There's quite a lot of pressure.

0:24:590:25:01

I'm afraid it's you, Jean, who's going.

0:25:040:25:06

I think you... unfortunately,

0:25:060:25:08

your nerves got the better of you a little bit and you had a couple of

0:25:080:25:11

errors with the ovens and whatnot.

0:25:110:25:13

I've really enjoyed it, thank you.

0:25:130:25:15

I enjoyed working with you this morning so that's great.

0:25:150:25:18

And the crepes Suzette was brilliant.

0:25:180:25:20

Not surprised, to be honest.

0:25:200:25:21

I didn't have a very good first round and then everybody

0:25:210:25:24

was very strong on the second round.

0:25:240:25:26

Jean, well done. And congratulations, guys.

0:25:260:25:29

Ready to cook again are medical sales rep Nick...

0:25:330:25:36

Depending what the challenge is, it will be an interesting afternoon,

0:25:360:25:39

I guess.

0:25:390:25:41

..and social media manager Jonathan.

0:25:410:25:44

I'm quite good at making recipes out of what's left over in my mum's

0:25:440:25:46

fridge, so hopefully I'll be able to create something slightly different

0:25:460:25:50

when it's a Michelin-starred chef's ingredients.

0:25:500:25:52

Right, it's now time for our third and final round.

0:25:530:25:56

Now, our home cooks have been given all the ingredients

0:25:560:25:59

to one of Rupert's dishes.

0:25:590:26:00

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

0:26:000:26:03

a dish of their own.

0:26:030:26:04

So for you at home, here's what Rupert's chosen.

0:26:040:26:07

A fillet of turbot and Welsh mussels, chorizo,

0:26:090:26:14

white wine and vermouth,

0:26:140:26:16

samphire, coriander, butter,

0:26:160:26:20

double cream, broccoli,

0:26:200:26:23

pasta flour and eggs, shallots and garlic, and saffron water.

0:26:230:26:29

All make the perfect dish for Rupert,

0:26:290:26:31

but what will our home cooks make of them?

0:26:310:26:33

So, Rupert, what advice have you got for our home cooks?

0:26:350:26:39

I think it's to look at each ingredient and think about

0:26:390:26:41

how that needs to be cooked, what's best for that,

0:26:410:26:44

and then try to marry all of that together to create your dish.

0:26:440:26:47

You've got one hour.

0:26:470:26:49

Reveal your ingredients, because your time starts now.

0:26:490:26:53

Jonathan and Nick have been thrown by Rupert's ingredients.

0:27:060:27:09

Neither of them are familiar with what's on show.

0:27:090:27:12

It's weirdly quiet in here, right?

0:27:150:27:16

It's some kind of plant extract.

0:27:210:27:23

-The milk's cream.

-What did you say?

0:27:250:27:27

The milk is cream.

0:27:270:27:28

Jonathan is first to take the plunge.

0:27:280:27:31

I don't know which fish it is that we're cooking,

0:27:310:27:33

which means I don't know how best to cook it.

0:27:330:27:35

Which is always a challenge when you're cooking for a chef.

0:27:370:27:40

The fish is on his menu, right?

0:27:400:27:41

-Hi, Nick.

-Hi, Nick.

0:27:430:27:44

Look, we have come again at a critical point.

0:27:440:27:46

We have! So have you managed to identify all of the ingredients?

0:27:460:27:49

This is fish.

0:27:490:27:51

SHE LAUGHS

0:27:510:27:52

Do you know what fish it is?

0:27:520:27:55

I don't. I'm going to...

0:27:550:27:56

It's sea bass.

0:27:560:27:57

Could be right, I don't know.

0:27:580:28:00

OK. So, what is your plan?

0:28:000:28:01

-Have you got a plan?

-Erm...

0:28:010:28:03

-I'm still...

-He's still thinking.

-I'm still thinking, come back to me.

0:28:050:28:08

-All right, well, good luck.

-Let's let him think.

0:28:080:28:10

-Hi, Jonathan.

-Hi.

-Hi, Jonathan.

0:28:130:28:15

-You all right?

-Yeah, all right.

0:28:150:28:16

Yeah. What are we planning?

0:28:160:28:18

So...

0:28:180:28:19

With Nick, I'm not quite sure what the fish is,

0:28:210:28:23

but I'm slightly happier that it's fish than he is, I think.

0:28:230:28:25

I'm going to start off by making a base with the chorizo, the onions,

0:28:250:28:29

the garlic and some butter, just in the pan.

0:28:290:28:32

And then I'm going to put some white wine in that and steam the mussels.

0:28:320:28:35

-Mm-hm.

-But I think there's a plan.

-Good.

-So I'm going to try and stick

0:28:350:28:38

-to that, and hopefully something will come out of it.

-Good.

-Good.

0:28:380:28:41

-All right, well, good luck.

-Thank you.

-OK.

0:28:410:28:43

Haunted by a smell from childhood,

0:28:460:28:48

Rupert's ingredients contain Nick's worst nightmare, fish.

0:28:480:28:53

I grew up in a house with people who eat fish, and yellow fish,

0:28:530:28:56

and the whole place stunk of smoked yellow fish from time to time,

0:28:560:28:59

and it has just put me off.

0:28:590:29:02

Jonathan's got more than just Rupert to impress.

0:29:020:29:05

My dad worked in a fishmonger's when he was a teenager,

0:29:050:29:08

so he's going to be really annoyed that I don't know how to do this.

0:29:080:29:11

You've had half an hour, you've got half an hour to go.

0:29:120:29:16

Time is ticking and Nick still seems reluctant to commit to a dish.

0:29:170:29:21

Plotting, still.

0:29:210:29:22

Half an hour in.

0:29:230:29:24

OK, let's start with Nick.

0:29:260:29:27

-Fish.

-Yeah.

-Doesn't eat it.

-He doesn't eat it and doesn't... Yeah.

0:29:280:29:31

-But weird, that, I think.

-I suppose if you don't eat it, though,

0:29:310:29:34

-you're not going to cook it, are you, at home?

-Yeah, I know.

0:29:340:29:36

-But then he might pull it off.

-Yeah.

0:29:360:29:39

Now, Jonathan has got a bit more of a plan.

0:29:420:29:44

We've got a stunning piece of turbot there, so it would be a crying shame

0:29:440:29:47

-for them...

-Yeah.

-..to destroy it.

0:29:470:29:48

He's probably sitting in the other room just pulling his hair out,

0:29:480:29:51

watching me slaughter this fish.

0:29:510:29:53

I think the ingredients they have got,

0:29:530:29:55

it is very easy to see what to do.

0:29:550:29:56

-Well, easy for you.

-Yeah, easy for me. Yeah.

0:29:560:29:59

I've changed my plan. I'm going to...

0:30:000:30:02

I think I'm going to batter the fish after looking at how it's come out,

0:30:020:30:05

cos it looks pretty cod or haddocky.

0:30:050:30:07

Nick's back in the room and has finally got a plan.

0:30:100:30:13

The mussels are going in the white wine with a bit of garlic,

0:30:130:30:16

bit of cream at the end of that.

0:30:160:30:18

I'm going to cook the fish in the frying pan,

0:30:180:30:20

I'm not going to batter it.

0:30:200:30:21

See what I can get out of that.

0:30:220:30:24

-Hi, Jonathan.

-Hiya.

-Hi, Jonathan, how are we doing?

0:30:260:30:29

-Yeah, all right. All right. I've changed my mind.

-Oh!

-Twice.

0:30:290:30:31

-That's all right.

-Go on, so what have you decided to do now?

0:30:310:30:34

I'm going to batter the fish.

0:30:340:30:35

-Oh, are you?

-All right.

0:30:350:30:37

Cos I think it's similar to something like haddock,

0:30:370:30:40

-but I'm not sure.

-You're not going to change your mind again?

0:30:400:30:43

-I hope not.

-No!

-Ask me again in five minutes.

0:30:430:30:45

-OK.

-Good. Good luck.

0:30:450:30:46

-Hi, Nick.

-Hello.

-Hi, Nick, how are we doing?

0:30:510:30:53

What are you going to do with your fish?

0:30:530:30:55

So, the fish is just going to go

0:30:550:30:56

-into the pan cooked with the shallots.

-OK.

0:30:560:30:58

-What have you put in with the mussels?

-So that is...

0:30:580:31:01

-That herb.

-THEY LAUGH

0:31:020:31:04

-OK.

-Garlic.

-So you've put "that herb" in there.

0:31:040:31:07

-Garlic, butter, a little drop of oil.

-OK. All right.

-Good.

-Carry on.

0:31:070:31:10

Thank you.

0:31:100:31:12

The race is on to get the seafood cooked to perfection.

0:31:120:31:15

Cooks, you have just five minutes left.

0:31:170:31:19

Five minutes to go, guys.

0:31:190:31:21

Nick's taken an interesting approach to his fish.

0:31:240:31:27

I was trying to think what I'd do with chicken.

0:31:270:31:30

And I'd probably pan fry chicken in something like that.

0:31:300:31:33

All right, I'm happy with that. It doesn't taste overcooked.

0:31:350:31:37

As the cooks head towards the finish line,

0:31:430:31:45

their thoughts turn to presentation.

0:31:450:31:48

Well, there is no turning back now.

0:31:480:31:50

The plan is executed.

0:31:500:31:52

I reckon you smashed it, Nick.

0:31:520:31:53

-I smashed something.

-JONATHAN LAUGHS

0:31:540:31:57

It doesn't look as bad as I thought in my head.

0:31:570:32:00

Rupert said he wanted more sauce, so I'm going to go more sauce, I think.

0:32:000:32:04

That's it. Time's up.

0:32:040:32:05

You've done all you can, it is time to taste.

0:32:050:32:08

First up, it's Nick, with a pan-fried fillet of turbot,

0:32:100:32:15

battered broccoli and a mussel and chorizo chowder.

0:32:150:32:19

-Glad that's over?

-Yes.

0:32:230:32:25

-Did you enjoy it?

-I enjoyed it because it's things I've not

0:32:250:32:28

cooked before. I'm glad it's over.

0:32:280:32:30

-Ready to taste?

-Yeah.

0:32:300:32:31

Fish is nice, it's a little bit over.

0:32:430:32:46

Well, not a little bit, it is over.

0:32:460:32:48

And you took the skin off yours as well.

0:32:480:32:50

Yeah. I was debating when I saw it whether I'd put in the pan

0:32:500:32:54

skin down or take it off.

0:32:540:32:55

Would've been more than happy with it...

0:32:550:32:57

-Yeah.

-..with the skin on. When you've cooked your mussels,

0:32:570:33:00

mussels need to steam, so you need a lid on it.

0:33:000:33:04

-Right.

-Which I don't think you did.

0:33:040:33:06

-No.

-This one here is not cooked, it's not opened.

0:33:060:33:09

So they have to be really open.

0:33:090:33:11

What you want them to do is to just open and then stop it.

0:33:110:33:15

Now you know what you have to do if you do cook them again.

0:33:150:33:18

-Yeah.

-Good.

0:33:180:33:19

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

0:33:190:33:22

for the last time, we'll see you really soon. Thank you.

0:33:220:33:24

-Thank you, cheers.

-Thank you very much.

0:33:240:33:26

I don't cook fish and I haven't cooked mussels, so I didn't expect

0:33:280:33:30

it to be a perfect dish.

0:33:300:33:32

I was just happy certain things were cooked right.

0:33:320:33:34

Nick's never cooked fish before, ever.

0:33:340:33:36

No, it's hardly like it's an out-there ingredient.

0:33:360:33:38

-No.

-And I think that's a bit worrying.

0:33:380:33:40

-It's turbot.

-Oh, is it?

0:33:420:33:43

-It's turbot?

-Yeah.

-I'm going to pretend I knew that.

0:33:430:33:45

Isn't that the king of fish?

0:33:450:33:47

I'll start chopping things cos they are going to need to be chopped,

0:33:470:33:50

and a plan was still forming as I was chopping.

0:33:500:33:52

Next to take the taste test is Jonathan,

0:33:550:33:58

with a battered turbot served with samphire,

0:33:580:34:01

broccoli and mussels in a chorizo cream.

0:34:010:34:03

There you go.

0:34:070:34:09

Lovely. How was that for you?

0:34:090:34:12

Yeah, that was all right, I think.

0:34:120:34:13

I felt better about that than I did about the technical challenge.

0:34:130:34:17

-Oh, really?

-OK.

-That's good.

-Yeah, I thought cos I had a bit more time,

0:34:170:34:20

-I felt calmer and I could...

-Yeah.

-..plan ahead.

0:34:200:34:22

Once I had a bit of time to sit back and think about what I was going to

0:34:220:34:25

do with it, once I'd taken the skin off,

0:34:250:34:27

-I thought the best thing was to batter it.

-OK.

0:34:270:34:28

-OK.

-Yep.

-Yeah?

-Let's go.

0:34:280:34:32

It looks nice.

0:34:320:34:33

-The presentation is lovely.

-Did you know what the fish is?

0:34:330:34:35

No, I was completely wrong until Nick told me in the other room

0:34:350:34:39

that it was turbot, not haddock.

0:34:390:34:40

-I'm really sorry.

-It's all right.

-That's quite embarrassing.

0:34:400:34:43

Yeah. Yeah.

0:34:520:34:54

That was nice.

0:34:540:34:55

I think you've got the right...

0:34:560:34:58

right idea of a dish, you know what I mean? There's a nice sauce.

0:34:580:35:02

You've done your broccoli and samphire,

0:35:020:35:04

that's cooked nicely underneath.

0:35:040:35:05

It's hard to tell, but I think you might have put too much salt

0:35:050:35:07

-in that. Have you seasoned that up...?

-Yeah, I think I did.

0:35:070:35:10

-Yeah, I think with the samphire.

-On the board and in the pan.

-Yeah.

0:35:100:35:13

I don't think you've seasoned your fish.

0:35:130:35:15

You could've done with nothing on the samphire and then...

0:35:150:35:19

-Yeah. Sure, yeah.

-..a bit of sea salt on the fish,

0:35:190:35:21

or something like that.

0:35:210:35:22

The sauce is quite nice and you've done a neat presentation.

0:35:220:35:26

I think it's a crying shame you battered the fish.

0:35:260:35:30

When you said, you know, "The fish, da-da-da,

0:35:300:35:32

"I'm going to simply pan fry it," that was spot on.

0:35:320:35:35

-With the skin...

-You should've stuck with your original plan.

0:35:350:35:37

I'd have had no issue with the skin being on there,

0:35:370:35:39

just cut a wedge off...

0:35:390:35:41

-Yeah.

-..and shove it in a pan.

-OK. Well, if you would like to go

0:35:410:35:43

-back to the waiting room for the last time...

-Yeah.

0:35:430:35:45

..we will see you very shortly.

0:35:450:35:47

-Thank you very much.

-Thank you, Jonathan.

0:35:470:35:48

I don't feel good about battering the fish.

0:35:480:35:50

If I'd known it was turbot, I wouldn't have done it.

0:35:500:35:53

My old man used to work in a fish shop,

0:35:530:35:54

he's going to be very annoyed at me when I get home tonight.

0:35:540:35:57

I think he'll be kicking himself now that he didn't pan fry that fish.

0:35:570:36:00

Yeah, I think that was a bit of a daft thing to do.

0:36:000:36:02

-Did he like your mussels?

-I think he thought they were all right.

0:36:020:36:04

I think they were slightly under.

0:36:040:36:06

Have you got any idea of who you think you'll take?

0:36:060:36:08

-Yeah, I think...

-Oh, you do?

-Yeah, I think I'm sorted.

0:36:080:36:11

Oh, OK. Well, you don't have to tell us yet because we're going to see

0:36:110:36:14

what you do with those ingredients.

0:36:140:36:15

-Yep.

-Let's go.

-Come on.

0:36:150:36:17

Right, guys, this is the best bit,

0:36:190:36:21

you get to sit back and relax and watch the master at work.

0:36:210:36:24

So we are going to do pan-fried turbot

0:36:240:36:27

with home-made linguini

0:36:270:36:29

and then we are going to do with mussels and chorizo

0:36:290:36:32

and coriander.

0:36:320:36:34

-Simple.

-So, put your fish right on the edge, OK?

0:36:340:36:38

Just angling the knife down, just work your way along,

0:36:380:36:40

and we just trim off the skirt.

0:36:400:36:42

So we've got a nice portion there.

0:36:420:36:44

-OK?

-Perfect.

-The next thing we'll make is the pasta.

0:36:440:36:47

-So, flour, you put a pinch of salt.

-Flour, pinch of salt,

0:36:470:36:49

tiny bit of oil, three egg yolks and one whole egg.

0:36:490:36:52

That's our whole egg.

0:36:520:36:54

So then we have got saffron water, purely for colour.

0:36:540:36:57

I'm going to add two spoons.

0:36:570:36:59

The most difficult part of it is generally getting this to work.

0:36:590:37:02

Just to start bringing it together.

0:37:020:37:04

All I'm doing is pushing it together, trying to make it smooth.

0:37:060:37:08

-Just put that in the fridge now.

-Yes. I'll do that.

-Till we're ready.

0:37:080:37:11

-Shallots...

-So, shallots. Garlic.

0:37:110:37:13

So, just slice them up, just a little bit of oil in the pan.

0:37:140:37:19

Oh!

0:37:210:37:23

Just a splash(!)

0:37:230:37:25

Some of the coriander stalks.

0:37:250:37:26

Coriander stalks are great.

0:37:260:37:28

And we'll just get our broccoli ready.

0:37:280:37:30

And now we are going to add white wine into that,

0:37:320:37:36

and Noilly Prat vermouth into that,

0:37:360:37:38

roughly equal amounts.

0:37:380:37:40

So they all go in, in there.

0:37:440:37:47

Just put that on there.

0:37:470:37:48

So we're just going to cut a little dice of this.

0:37:480:37:51

We are not going to worry too much about doing it too neat.

0:37:510:37:53

So, there we go.

0:37:550:37:56

So now... You can see now they're pretty much open,

0:37:580:38:00

so we tip that out into there.

0:38:000:38:03

We will put our mussel stock in there,

0:38:050:38:09

we'll start that reducing down.

0:38:090:38:11

Pick the mussels.

0:38:110:38:13

I'm just picking out the bigger ones cos that is all we really need.

0:38:130:38:16

We can see they are all open and the meat comes out fairly easily.

0:38:170:38:21

-Easy. What do you want to prep for?

-Roll the pasta out.

-Yeah?

-Yeah. OK.

0:38:210:38:24

So a little bit of flour on there.

0:38:240:38:26

-So good.

-That's my Christmas present sorted.

0:38:310:38:35

-Yeah!

-It doesn't go through this nicely.

0:38:350:38:39

OK.

0:38:400:38:41

Like that, and that's the one I want.

0:38:410:38:43

-Perfect.

-Yeah. So, double cream, OK?

0:38:430:38:47

Into that. Diced chorizo in that.

0:38:470:38:50

So we'll just start to warm that up.

0:38:500:38:53

We'll take our pasta, OK?

0:38:530:38:55

We'll drop that in there.

0:38:550:38:57

This really doesn't take that long to cook.

0:38:570:38:59

That'll do.

0:39:010:39:02

OK?

0:39:020:39:03

So we'll take that out of there.

0:39:050:39:07

We'll chuck our broccoli in first cos that'll take longer to cook.

0:39:080:39:11

Samphire, really just in and out, not long at all.

0:39:110:39:14

Then we are going to put our sauce on, and we are just going to pass

0:39:140:39:17

that through a muslin,

0:39:170:39:19

just to get any bits of sand or anything out of that.

0:39:190:39:21

So we'll just take all our veg out.

0:39:210:39:24

Season the fish, just really a little bit of salt.

0:39:240:39:27

OK? That goes on. There we go.

0:39:270:39:29

Looking for a little bit of colour,

0:39:290:39:31

nice colour on one side and then we are going to flip it over.

0:39:310:39:33

We'll just warm our pasta back up.

0:39:330:39:36

Finely sliced coriander, so we'll just chuck that in with the mussels.

0:39:360:39:39

Into our sauce. And we would just warm them up.

0:39:410:39:44

-Yeah?

-Lovely.

-That's what we're looking for. So we just add...

0:39:470:39:51

a little bit of butter just into that pan.

0:39:510:39:53

That just sits in the middle. So then we've got our veg.

0:40:020:40:05

Put our fish on. We've got our mussels.

0:40:060:40:09

Put the samphire over the top.

0:40:120:40:14

Coriander cress.

0:40:140:40:17

We've got our chorizo.

0:40:170:40:18

And then we just finish off.

0:40:180:40:20

-Look at that.

-Fab.

0:40:220:40:24

-Fantastic.

-OK?

0:40:240:40:25

That looks brilliant.

0:40:280:40:30

Right, OK, let's taste.

0:40:300:40:32

The colours are fantastic.

0:40:330:40:35

Oh, wow! It's definitely batt... not battered.

0:40:380:40:40

That pasta's really nice.

0:40:440:40:45

OK, Rupert, it's time to declare your winner.

0:40:450:40:48

-Yeah.

-But before you do,

0:40:480:40:49

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

0:40:490:40:52

In the first round, Nick's curry was Rupert's favourite dish.

0:40:530:40:57

His crepes were also the best of the bunch.

0:40:570:41:00

But he struggled cooking the fish and mussels,

0:41:000:41:02

presenting an undercooked dish to Rupert.

0:41:020:41:04

I guess there were some skills he's wanting to see,

0:41:040:41:06

and if he's going to produce a dish on Friday which is a fish dish,

0:41:060:41:09

then I guess he wants someone who knows how to cook fish.

0:41:090:41:11

Jonathan overcooked his steak in the first round.

0:41:110:41:14

In the second, his crepes Suzette was deemed a good all-rounder.

0:41:140:41:19

And the final round saw him present a solid, flavoursome dish

0:41:190:41:22

with well-cooked fish and mussels.

0:41:220:41:23

I don't know whether I've done enough to win or not.

0:41:230:41:26

I think I had a lot to make up with from the earlier rounds,

0:41:260:41:29

so I've done my best, and that's all I can hope for.

0:41:290:41:32

Well done to both of you.

0:41:320:41:34

It's been a brilliant day, but sadly, only one of you can go

0:41:340:41:36

through to the Friday final. So, Rupert, it's over to you.

0:41:360:41:40

I think you've both produced some great dishes,

0:41:400:41:43

but, really, one person has just kind of edged it.

0:41:430:41:45

So the person I'm going to take through is going to be Jonathan, OK?

0:41:480:41:51

-Cheers.

-Did you enjoy yourself, Nick?

0:41:510:41:53

-Thank you.

-Well done.

0:41:530:41:55

Well done. Congratulations.

0:41:550:41:58

I can't wait to tell my dad that I got through on a fish dish,

0:41:580:42:00

that even though I got the fish wrong

0:42:000:42:02

and I made a bit of a mess skinning it,

0:42:020:42:04

I think the fact I've managed it is something I'm pretty proud of.

0:42:040:42:07

Disappointed but, I'm pleased

0:42:070:42:09

for him cos he did really well today, so...

0:42:090:42:11

So, Rupert, any final tips for Jonathan on Friday?

0:42:110:42:14

We'll have fun, we'll enjoy it, and I think just do what you are told.

0:42:140:42:17

THEY LAUGH

0:42:170:42:20

-And we will see how we get on.

-Brilliant, OK.

0:42:200:42:22

-Well done.

-All right.

-Well done.

0:42:220:42:24

I think Jonathan showed the better understanding of food,

0:42:240:42:27

and his food was more... They were more complete dishes.

0:42:270:42:30

After the dish I pulled out this morning and the comments I got on my

0:42:300:42:33

signature dish, to be able to come back with that final fish dish,

0:42:330:42:36

I'm really happy with it.

0:42:360:42:37

Tomorrow on Yes, Chef...

0:42:390:42:41

Three more home cooks go all out to impress top chef Theo Randall.

0:42:410:42:45

Everyone is taking it very seriously.

0:42:450:42:47

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

0:42:490:42:52

Go on, Danny boy.

0:42:520:42:53

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

0:42:530:42:56

Rupert Rowley has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to make crepe suzette. Rupert will be judged by triple Michelin-starred chef Pierre Koffmann in the Friday final so his professional pride is at stake, but which home cook will he choose to be his partner?


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