Theo Randall Yes Chef


Theo Randall

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Four of Britain's top chefs are on the hunt

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for their perfect culinary partner,

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and three amateur home cooks are here to prove they have

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what it takes to be paired with the best in the business

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for the cooking experience of a lifetime.

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No pressure(!)

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Each day a different chef will choose their partner

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from three talented home cooks.

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Everyone's taking it very seriously.

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LAUGHTER # Croquetas, la-la-la... #

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

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cooking for culinary royalty, Pierre Koffmann.

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What impresses me with food is the end result.

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The taste is the most important.

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The professional chefs' reputations are on the line.

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Come on, Danny boy!

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

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This is Yes, Chef.

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Hello, and welcome to Yes, Chef.

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Let's meet today's home cooks.

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First up, it's Danny David, a solicitor from the Wirral.

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I'm quite calm in the kitchen, but sometimes,

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when the heat gets going, I can get a bit more animated.

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I want to win, and that's hopefully what I'm going to do.

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Next is Elisa Bowman, a business consultant from Liverpool.

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My cooking style is a little bit haphazard.

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And I use pretty much every single dish in the kitchen as well,

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so my sink is always full.

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And, finally, it's Ozzy Beck, a translator from Cambridge.

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When I cook something and it's really nice,

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then I'm really pleased with myself,

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and what I'm looking for is sort of the constructive criticism

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from a professional chef.

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

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OK, new order - nine sea bass...

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Theo Randall grew up in south-west London,

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but it was his childhood trips to Italy that inspired his cuisine.

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Service, please!

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My style of cooking's all about the ingredients

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and making the most of the ingredients

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and letting the ingredients really speak for themselves.

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Only the very best is good enough for Theo,

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and his approach to quality Italian ingredients has ensured that

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his dishes are unquestionably authentic.

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With peas, one bavette... It's clear.

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Having earned his first Michelin star as head chef

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at the River Cafe,

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his current restaurant on London's Park Lane boasts an array of awards.

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What I'm looking for in the contestants is people

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that really love cooking and are really happy to cook.

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I see it. That's the last plate. Thank you very much.

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Welcome, everyone, to Yes, Chef.

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Now, Theo, you're going to be picking one of our home cooks

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to be your partner in this week's Friday final.

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What are you going to be looking for?

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I'm going to be looking for some really perfectly cooked food,

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nicely seasoned, and a bit of seasonality.

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Oh, OK, well, let's get on with it.

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So round one - you've got 45 minutes, cooks,

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to create your best dish for Theo.

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So, Theo, any last tips for them?

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-Keep it simple.

-Perfect. Right, well, let's begin!

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So, our cooks are off.

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Theo is looking for a partner with flair, confidence

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and a good understanding of flavour.

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Today, Danny is making his own pasta -

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a spinach and ricotta ravioli -

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which he'll serve with a sage and butter sauce.

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No mean feat when he's cooking for

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one of Britain's top chefs of Italian cuisine.

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It's one of my favourite dishes to cook at home.

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You just notice the difference when you make your own pasta

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compared to dried pasta,

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and the sage butter sauce just complements

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the spinach and ricotta very well.

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Over at the green station,

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Elisa is oven baking a fillet of hake with a white crab meat crust,

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served with brown crab croquetas, a fennel salad with a gin dressing.

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I love cooking fish and using really delicate flavours,

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and also doing the croquetas, because I'm half Spanish,

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so I really enjoy doing those.

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It's one of those things, it's just in your blood.

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If you're Spanish, it's paella and croquetas.

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Creating a dish for a famous chef is a nerve-racking experience.

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Today, Ozzy's also cooking a fillet of hake,

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but his will be pan-fried in chorizo oil,

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served with a ratatouille of Mediterranean vegetables

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and chickpeas.

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I really love cooking fish,

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and so I thought that would be the ideal dish

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to sort of showcase what I do.

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Hi, Danny. How are you?

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I'm good. A bit nervous, cooking pasta for Theo, but there you go.

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I'm just wilting my spinach down

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cos I want it to cool before I mix it with the ricotta.

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I've got my dough resting, so that's...

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Yeah, it's all going well so far. No hiccups yet.

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So you've got some nutmeg in, you've got nutmeg in the filling?

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-I'm going to put the nutmeg in the filling.

-Lovely.

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Once it's cooled, I'll mix that together.

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And pine nuts, will you toss through the pasta at the end?

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-I'll toss through at the end as a garnish, yeah.

-Lovely.

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-Italian's my favourite type of food, so...

-Good man.

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Oh, good pairing here!

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Little tip for the ravioli filling -

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make sure it's not too wet because that'll break the pasta.

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-Thank you.

-Ooh. Good luck.

-Yes.

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-Hi, Elisa.

-Hi.

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-How are you?

-Nervous...

-Oh...!

-But I'm OK.

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Is this something you make at home all the time?

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Croquetas is something that I make a lot, for a lot of people,

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especially if I'm doing tapas for people.

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I'll make a massive paella and then a huge pile of croquetas,

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and all sorts of Spanish meat and vegetables.

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"Croquetas!" I like it!

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I know, croquetas! # La-la-la. #

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-It sounds lovely when you say it!

-Thank you.

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So, how are you going to do your hake?

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It's going to go in the oven with a crab crust,

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and I'm also going to serve it

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on a bed of blanched samphire and fennel with a gin dressing.

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Ah, so that's the juniper?

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So you're going to infuse the juniper...

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Yeah, I'm going to put the gin, juniper,

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a tiny little bit of white wine vinegar,

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-Maybe a little splash of lemon juice.

-Sound lovely.

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It sounds like a really interesting combination,

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the crab and the hake and juniper. Really good.

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Thank you.

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-Hi, Ozzy.

-Hello.

-How are we getting on?

-Yeah, good.

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So, what are you going to do with the vegetables and the chickpeas?

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-That's sort of going to be some sort of ratatouille.

-Nice.

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And then the fillet of hake on top.

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It sounds like a really well-thought-out dish.

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-Looking forward to tasting it.

-Thank you.

-Yes!

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-Well, we'll let you carry on. Good luck.

-Thank you.

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I'm feeling quietly confident, yes.

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Because I've done it quite a few times before,

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it's something I'm familiar with, and, yeah, it should be fine.

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I'm quite nervous doing pasta for Theo.

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Someone who's famed for Italian cuisine,

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and then you're doing pasta for them. Best not get it wrong!

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So, let's start with Danny. So, he's making you pasta.

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He's making ravioli,

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and he's making a classic - spinach and ricotta ravioli -

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which is one of the most delicious things to eat.

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Yeah, let's see how his pasta dough comes out.

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I mean, it takes a lot of skill to do that.

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And what could horribly go wrong?

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If the mixture's too wet then the pasta will break on top.

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There is no dish without the pasta dough.

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You're high and dry, unfortunately.

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-Elisa?

-Elisa, she seems really confident.

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She's cooking something that's really interesting.

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I love the fact she is using crab.

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The gin - I mean, she's got the fresh juniper there.

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So it'll be interesting to see...

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I mean, she could go too far with it - that's the problem.

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So, you know, with these things it's less is more.

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It's about getting just the right balance.

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It should be delicate.

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You know what? It's the croquetas that I'm more worried about,

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because you can...

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you can overdo them, you can burn them, you can underdo them.

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Yeah, it's not really low risk.

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-Last but not least, Ozzy.

-Ozzy seems very confident.

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I mean, you know, he was chopping like a pro.

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I think he's cooked that dish a lot, a lot of times.

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He seems to be a real foodie.

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And he's got a nice big piece of hake, so let's see how he cooks it.

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I mean, you know, it's all about the produce,

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and the produce is good, so let's see what they can come up with.

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-OZZY:

-I'm just waiting for the chorizo

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to render its fat and the onion to start cooking.

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Cooks, you've had half an hour.

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You've got 15 minutes to go.

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I usually don't cook with the time limit,

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so I'm not quite sure if it's going to be there

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exactly at the time I want it.

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Now on the home straight, the pressure is mounting,

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and things are starting to slide.

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Have we got any more gin? I've just completely...

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It is one of those things, it's there,

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and then, suddenly, it just disappears, and then that's it.

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And over at the red station,

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Theo's noticed that Danny's struggling with his pasta.

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How are you getting on?

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It's not going particularly well right now, but I'll do everything

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I can to make sure it comes out all right in the end.

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How can you...? How would you rescue this now?

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So what I do is I get a damp tea towel, put it on top,

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just get a bit of moisture back in the pasta,

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cos you haven't got long to go.

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You've got ten minutes, so...get a move on!

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As Danny attempts to save his pasta,

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Elisa's dish is playing up again.

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One of my croquetas has just gone and collapsed and just...

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I can fix it.

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But the fish looks good. I can rescue it.

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Time's running out for Danny,

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and so are his chances of getting anything on the plate.

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Are you going to get it done in time? Two minutes left.

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Just about.

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Cooks, you've got just two minutes left, two minutes to go.

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Come on, Danny. You can do this.

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-ELISA:

-You can do it, mate.

-Danny, Danny, Danny!

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-Danny, Danny!

-Aw, they're all rooting for you!

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Do it, do it, do it, do it, do it!

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As the other cooks make the final touches to their dishes,

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Danny still hasn't got his pasta in the pan.

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Nervous still, but we will hopefully have something to plate up at least.

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I'm just trying to think of anything else I need to do.

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I don't want to forget... Ah, seasoning the salad!

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Right. Oh, God. It's all nerve-racking.

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But it tastes good.

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I think it was a bit fast.

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It's basically done now and shouldn't cook any further.

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Looks good, tastes good.

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One minute left.

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-Come on, Danny.

-No, I forgot about my pine nuts...

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Come on, Danny boy!

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Don't worry - just put them in the pan.

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30 seconds to go.

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Oh! I've finished it.

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'Almost!

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'In the nick of time, Ozzy remembers to plate up the chorizo,

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'in his chorizo and hake dish.'

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

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four, three, two, one - that's it!

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Stop cooking. Thank goodness, Danny!

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Well done, guys, well done. It's time to taste.

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First to take the taste test is Danny,

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with a home-made spinach and ricotta ravioli,

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served with a sage and butter sauce, topped with toasted pine nuts.

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Hi Danny, come in.

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-Hi. There you go.

-How was the challenge for you?

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It was a bit stressful towards the end.

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-It was right to the wire, wasn't it?

-It was, yes.

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I didn't think we were going to get anything on the plate,

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-but you did! And you didn't lose your cool, so well done.

-Thank you.

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Good flavour sage. It's nice. The filling's very nice too.

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-It's kind of really creamy, isn't it?

-Mm, lovely.

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Very good seasoning. You've got the filling just right.

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And the pasta, I'd say, is a little bit undercooked.

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I mean, I like al dente, but that's a little bit raw.

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But as far as taste, it's very good. I think you did very well.

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-Good.

-Chuffed!

-Well done, Danny.

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If you'd like to go back to the waiting room, we'll see you shortly.

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-Thank you very much.

-Thank you very much.

-See you shortly.

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I'm absolutely over the moon with Theo's comments.

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To be cooking pasta in an Italian dish for him

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and to get such positive feedback, it's brilliant.

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-Happy with Danny's dish?

-It was good.

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I mean, you know, he had a real challenge at the end,

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and he put that together in minutes,

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and I think that's a lot of credit to him.

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He did make everything from scratch.

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-Ooh!

-How did it go?

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Yeah, it was mainly positive.

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The pasta's a little bit underdone,

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but I was pushed for time at the end.

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As far as flavour-wise goes, that was actually very nice.

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The flavours are amazing.

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Lovely, strong flavour, I love that.

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Next to take the taste test is Elisa.

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She's made crab-crusted hake, with brown crab croquetas,

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on a bed of fennel and samphire, drizzled with a gin dressing.

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Come in, Elisa.

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Did you enjoy the challenge?

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I did, yes, a lot more than I thought I would!

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Good, that's good.

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Nice. It looks really clean and fresh.

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I'm looking forward to tasting this. Let's see the fish.

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Beautifully cooked fish. Look at that.

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Absolutely stunning.

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-It's really tasty.

-Mm.

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And that is cooked absolutely spot-on.

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You've got that saltiness, which is...

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It's quite subtle in flavour,

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but you've got that kick of salt at the end,

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which gives it a really good balance.

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And you've got great textures as well.

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That is absolutely delicious. Really good.

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-Well done!

-Thank you so much.

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-Happy?

-Yes, extremely.

-Thank you so much.

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If you'd like to go back to the waiting room, we'll see you shortly.

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-Thank you.

-Thank you.

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Amazing. I can't believe that I've just cooked

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for a Michelin-starred chef, and he said my fish was perfect.

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I'm just... Yeah.

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-Really good dish.

-That was really good.

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I mean, the fish was so perfectly cooked,

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you could see the sort of shininess on it.

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She had the right kind of seasoning,

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the textures were right.

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-It was very, very well done. Very well done.

-Wow.

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Theo said that the fish was cooked perfectly,

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and seeing as I haven't actually managed to find a piece

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that thick to cook it... I'm astounded, yeah.

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Finally, it's Ozzy.

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He's made a fillet of hake, pan-fried in chorizo oil,

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served with a ratatouille of Mediterranean vegetables

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and chickpeas.

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Come on in, Ozzy.

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How was that for you?

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It was good. It was a bit faster than I thought it would be.

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-45 minutes is not long.

-No.

-It smells delicious.

-It does.

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-It smells really nice.

-Thank you.

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Good. OK, well, let's tuck in.

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So, let's see the fish. It's beautifully cooked.

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-The chorizo is gorgeous.

-Mm.

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It's a really good combination.

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That's really nice.

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The spice in there is really perfect, because it lifts the fish.

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-Thank you.

-And the sweetness of the peppers,

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because you reduced that down, it's got a natural sweetness.

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You could've cooked the vegetables a little bit more,

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to get a bit of, almost, caramelisation on them.

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The flavour's very good, it's very nice.

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-The fish is cooked perfectly.

-Perfect, lovely comments.

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-Are you happy?

-Yeah, happy, definitely.

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-Thank you.

-Well done, Ozzy.

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

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we'll see you shortly.

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It was really good.

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When a Michelin-starred chef says that you cooked your fish perfectly,

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that is really, really satisfying.

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I love that idea of frying the chorizo to get the oil out,

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and then cooking the fish in that oil.

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It's very smart, very good.

0:14:390:14:41

It's really nice, Ozzy, you've done well there.

0:14:410:14:43

I love the smokiness of the chorizo with it as well.

0:14:430:14:46

Is anybody standing out at this moment?

0:14:460:14:49

Well, I mean, they're all confident cooks.

0:14:490:14:51

-It's quite even at the moment, I think.

-OK, well, that's good.

0:14:510:14:54

Well, it's all still to play for.

0:14:540:14:55

We've got your skills test now, so let's go and get on with that.

0:14:550:14:58

Theo can choose only one home cook

0:15:000:15:02

to be his partner in the Friday final.

0:15:020:15:05

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

0:15:050:15:08

he's set them a skills challenge.

0:15:080:15:10

So, Theo, what's the skills test today?

0:15:100:15:13

We're doing linguine with asparagus carbonara.

0:15:130:15:16

The idea of it is cooking the egg yolk so it's just perfect,

0:15:160:15:19

so it coats the pasta.

0:15:190:15:20

It is simple, but it can go horribly wrong.

0:15:200:15:23

The texture of the pasta and the texture of the asparagus

0:15:230:15:26

-is very important.

-OK.

0:15:260:15:27

OK, so always season the water.

0:15:270:15:29

Plenty of salt, always use sea salt.

0:15:290:15:31

OK, let's get the pasta in first.

0:15:310:15:33

So this is going to take about eight minutes.

0:15:330:15:35

Pasta in, move it around so it doesn't get stuck together.

0:15:350:15:38

OK, let's get our asparagus.

0:15:380:15:40

Get the asparagus, and just snap it where it snaps.

0:15:400:15:43

It sounds a bit ridiculous, but if you do that,

0:15:430:15:45

then you won't have the tough ends.

0:15:450:15:46

So, this end here is really tough.

0:15:460:15:48

OK, so just snap those off.

0:15:490:15:51

The skill, really, is to cook the pasta perfectly,

0:15:510:15:53

so it's got a nice bite to it.

0:15:530:15:54

It's not overcooked, it's not undercooked.

0:15:540:15:56

And then, the asparagus, getting the asparagus cooked with the pasta.

0:15:560:16:00

Then just cut the asparagus at an angle,

0:16:000:16:03

just so it's almost a similar shape to the pasta.

0:16:030:16:07

Then once I've done that, I'm going to make the carbonara sauce,

0:16:070:16:10

which is egg yolks, Parmesan.

0:16:100:16:12

I add a little bit of garlic and a bit of salt,

0:16:120:16:14

just to, kind of, give it extra flavour.

0:16:140:16:16

And then we're going to toss that together

0:16:160:16:18

with the cooked asparagus and the linguine.

0:16:180:16:22

Linguine's a good pasta to use cos it's quite flat pasta,

0:16:220:16:25

so it'll hold the sauce.

0:16:250:16:27

The thing about carbonara, it should really coat...

0:16:270:16:30

the sauce should coat the pasta, almost like a sleeve.

0:16:300:16:34

So I'll keep that going.

0:16:340:16:36

So, we're going to get good quality eggs...

0:16:360:16:39

..and then just take out the yolk.

0:16:400:16:42

The egg yolks in there.

0:16:460:16:48

And then we're going to get a clove of garlic,

0:16:480:16:50

and we're going to put this into the pestle and mortar.

0:16:500:16:53

I'm just going to crush that with some sea salt.

0:16:530:16:55

Put that in there. A bit of salt.

0:16:550:16:58

Just crush the garlic and the salt together.

0:16:590:17:03

Check the pasta.

0:17:030:17:05

See how far away...

0:17:050:17:07

So, we'll put this garlic and salt into our egg yolks.

0:17:070:17:13

And then we're going to grate some Parmesan.

0:17:130:17:17

Then pop that into the eggs.

0:17:170:17:18

Let's get some black pepper in there.

0:17:210:17:22

So kind of build up your seasoning as you go along.

0:17:250:17:29

Check the pasta.

0:17:290:17:31

-And then what we're going to do, a bit of...

-Starchy water.

-..water,

0:17:310:17:34

add that to the eggs.

0:17:340:17:35

The thing about pasta is, always take the pasta out from the water

0:17:350:17:38

with a pair of tongs or a slotted spoon,

0:17:380:17:41

-and then add it to your sauce.

-OK.

0:17:410:17:42

-And that way, you'll always have hot, lovely pasta.

-Yeah.

0:17:420:17:45

Into the pan, nice warm pan.

0:17:450:17:49

And then just take the asparagus out.

0:17:490:17:50

It's better to undercook pasta than overcook pasta.

0:17:500:17:53

So, let's get this on. The pasta just...

0:17:530:17:54

So you're heating it up again.

0:17:540:17:56

It's very important the pasta's hot,

0:17:560:17:57

because you're going to add these yolks to them.

0:17:570:18:00

So, let's get the eggs in.

0:18:000:18:01

And then just move that pasta around,

0:18:040:18:07

add the mixture of more egg.

0:18:070:18:09

And then just keep moving it around, and start tossing it,

0:18:100:18:13

so all that starch on the pasta is going to thicken the sauce,

0:18:130:18:16

along with those eggs, which are just going to start to set.

0:18:160:18:20

And the pasta water and asparagus all emulsifying together.

0:18:200:18:24

And then a nice...

0:18:240:18:26

..round of pasta in the middle of the plate, with that

0:18:280:18:32

beautiful asparagus, just, sort of, in between each bit of pasta.

0:18:320:18:38

And then finish it off with a good shaving of fresh Parmesan,

0:18:380:18:45

like that all over.

0:18:450:18:48

And then plenty of black pepper.

0:18:480:18:51

-And there you have...

-It smells so good.

0:18:520:18:54

-..linguine carbonara.

-Wa-hey!

0:18:540:18:57

Amazing! Right, guys, have a taste.

0:19:000:19:02

-It's delicious.

-The asparagus is still a bit crunchy, so that's good.

0:19:090:19:12

Yeah, it's amazing.

0:19:120:19:13

How are you feeling? Are you feeling confident you can do this?

0:19:130:19:16

Yeah, I think so.

0:19:160:19:18

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

0:19:180:19:20

Good luck.

0:19:200:19:21

With just 20 minutes on the clock,

0:19:260:19:28

the cooks have a lot to contend with.

0:19:280:19:30

It seems a simple enough dish,

0:19:300:19:32

but in reality it's a tough exercise in technical skill and timing,

0:19:320:19:36

with eggs that could split at any moment.

0:19:360:19:40

You know what, I've always deliberately avoided carbonara,

0:19:400:19:43

because I'd always anticipated that

0:19:430:19:46

I would struggle to not scramble the yolks.

0:19:460:19:49

I've actually never made, for some reason,

0:19:490:19:51

never made carbonara before on my own.

0:19:510:19:53

So this is twice the challenge today.

0:19:530:19:57

The hardest part's not getting egg white in with my yolks.

0:19:580:20:02

I like how I missed it there.

0:20:020:20:05

-Hi, Danny.

-Hello.

0:20:050:20:06

-All good?

-Yeah, just... separating my eggs.

0:20:060:20:11

I've got my pasta on, and the asparagus is in.

0:20:120:20:16

Hopefully going to produce one that will be close to Theo's.

0:20:160:20:20

Hopefully!

0:20:200:20:21

Despite being a simple classic,

0:20:210:20:23

this carbonara is making the cooks anxious.

0:20:230:20:26

-Hi, Elisa.

-Hi.

0:20:260:20:28

-Going good? So far so good?

-Yeah, yeah,

0:20:280:20:31

I can't believe that the first time I'm ever cooking carbonara

0:20:310:20:34

is for Theo Randall!

0:20:340:20:35

-There's always a first time.

-There is, yeah. Yeah.

0:20:370:20:39

-You'll never forget it!

-No, no, no, I won't!

0:20:390:20:42

So, your pasta's on...

0:20:420:20:43

-It is, yeah. eventually I remembered to season it, which is good.

-OK.

0:20:430:20:47

All right, we'll let you carry on.

0:20:470:20:49

-Hello.

-How's it going?

-Yeah, going quite well.

0:20:490:20:52

-So garlic and salt in there.

-Yeah.

0:20:520:20:55

The yolks, nice.

0:20:550:20:56

How are you feeling about this challenge?

0:20:560:20:58

Um... I'm a bit wary about the eggs.

0:20:580:21:02

-Yeah. What you said...

-That's why I did it!

-Exactly!

0:21:020:21:06

And it's also my first time making carbonara, for some reason, yeah.

0:21:060:21:09

-So far so good?

-So far so good.

0:21:090:21:11

I mean, they haven't cooked the eggs yet,

0:21:110:21:13

so that's going to be where it's going to go.

0:21:130:21:15

You get that sense that they feel quite confident now.

0:21:150:21:18

They've got the first stage out, they've cooked their own dish,

0:21:180:21:20

they've all done pretty well.

0:21:200:21:22

-Now they're, kind of, enjoying it more.

-Good!

0:21:220:21:24

Yeah, I'm a lot more comfortable making a paella,

0:21:240:21:27

with my Spanish roots.

0:21:270:21:29

It's still Mediterranean, though, so...it's all good.

0:21:290:21:32

He did make it look very easy.

0:21:320:21:34

It was very nice, it tasted very nice.

0:21:340:21:36

Hopefully this will compare slightly!

0:21:360:21:39

Once the eggs have been mastered,

0:21:390:21:41

the cooks must balance their flavours

0:21:410:21:43

and ensure that the pasta is cooked to perfection.

0:21:430:21:46

I think I added a little bit too much cooking water,

0:21:460:21:48

it's a little bit loose at the moment.

0:21:480:21:50

That's OK, just keep tossing it and the starch will thicken it up.

0:21:500:21:52

Time is nearly up, and all three cooks are glad

0:21:520:21:55

to get it out of the pan and on to the plate.

0:21:550:21:58

I've chased this asparagus round, it doesn't want...

0:21:580:22:00

to get out of the water.

0:22:000:22:02

I have to say, they're all looking lovely.

0:22:030:22:05

-They do look good, don't they?

-Yeah.

0:22:050:22:07

-I think it's going to be a tough job, Theo.

-Yeah.

0:22:070:22:09

Everyone's taking it very seriously, which is very good.

0:22:090:22:13

No pressure(!)

0:22:130:22:14

After a scramble to the finish in round one,

0:22:160:22:18

Danny's taking no chances.

0:22:180:22:20

-You finished early!

-No last-minute panic this time!

-No!

0:22:200:22:24

-It looks good. Well done.

-Thank you.

0:22:240:22:26

Time to taste.

0:22:270:22:29

Come in, guys.

0:22:290:22:30

Hi, guys.

0:22:320:22:33

-Did you enjoy that?

-Yes.

-Really enjoyed it.

0:22:350:22:37

-So, let's have a taste, then.

-Let's have a taste, yes.

0:22:370:22:41

I have to say, they all look very nice.

0:22:410:22:43

I mean, there's no scrambled eggs here at all,

0:22:430:22:45

so, you know, that's brilliant.

0:22:450:22:47

Do you want to pull that down here and we'll start?

0:22:470:22:49

-Delicious. All of them.

-Thank you.

-Thank you.

0:23:220:23:25

It's going to be tough for you, Theo!

0:23:250:23:27

It's a real tough one because they're all very good.

0:23:270:23:29

Danny, your one is really nicely emulsified.

0:23:290:23:33

You've tossed the pasta, you got the starch out there.

0:23:330:23:36

The seasoning's kind of nice, it's not overpowering.

0:23:360:23:39

Ozzy, yours is very nice.

0:23:390:23:41

Well seasoned, lots of seasoning there.

0:23:410:23:43

The Parmesan is more subtle in yours.

0:23:430:23:48

It's a really lovely sort of velvety texture and flavour.

0:23:480:23:52

Elisa, yours, you've got this

0:23:520:23:54

sort of perfect combination of egg yolk, Parmesan,

0:23:540:23:58

pasta cooked perfectly, and the asparagus is just spot-on.

0:23:580:24:02

-Wow!

-Thank you.

-Well, well done all three of you.

0:24:020:24:05

If you'd like to go back to the waiting room,

0:24:050:24:07

you can take your plates with you.

0:24:070:24:09

We'll see you very shortly. But really well done.

0:24:090:24:11

-Thank you.

-Fantastic challenge.

0:24:110:24:13

-All very good.

-Yeah, they did a very good job.

0:24:140:24:17

I mean, they're all really good cooks.

0:24:170:24:19

This is quite a difficult decision.

0:24:190:24:20

Being able to cook for Theo Randall

0:24:200:24:22

and seeing him taste my food and say such nice things about my food,

0:24:220:24:25

it's a once-in-a-lifetime experience.

0:24:250:24:28

I had some technical difficulties with my hob, so...

0:24:280:24:31

First it wasn't hot enough, and then it was too hot.

0:24:310:24:34

But, yeah, in the end, it worked out.

0:24:340:24:36

Absolutely amazing.

0:24:360:24:37

I've just been taught how to cook carbonara by Theo Randall,

0:24:370:24:40

and then he said that my version was amazing,

0:24:400:24:42

and it's the first time I've ever made it. So... Yeah!

0:24:420:24:45

I can't believe it.

0:24:460:24:48

You have to now decide who is going to be the first

0:24:480:24:51

to leave the competition.

0:24:510:24:53

Have you got any idea of who that might be?

0:24:530:24:54

Yeah, I think I have.

0:24:540:24:56

This is all about a competition, and I want to win this competition!

0:24:560:24:59

-OK. Well, let's go and break the news.

-OK.

0:24:590:25:02

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

0:25:030:25:06

and Theo has made his mind up.

0:25:060:25:08

Well, it's a really tough call, this,

0:25:080:25:10

because you're all brilliant cooks.

0:25:100:25:12

You did a pasta dish which was very difficult to do.

0:25:120:25:15

You know, the pasta dried, but what was good about your dish was,

0:25:150:25:18

actually, your level of not panicking,

0:25:180:25:21

and you had five minutes to do it, and you did it.

0:25:210:25:25

Ozzy, you've done brilliantly.

0:25:250:25:26

I mean, your pasta dish was very good,

0:25:260:25:29

your first dish was really nice.

0:25:290:25:31

I mean, obviously, you're a really good cook, I can tell.

0:25:310:25:33

You cook with passion, you cook with love.

0:25:330:25:35

Elisa, you've done brilliantly. I mean, you really have.

0:25:350:25:38

Both things you've done have been absolutely superb.

0:25:380:25:40

I'm afraid there's one person that has to go.

0:25:400:25:43

I'm sad to say it's going to have to be you, Ozzy.

0:25:440:25:47

-I'm very sorry.

-OK.

-I'm so sorry, Ozzy.

0:25:470:25:49

Have you enjoyed yourself?

0:25:490:25:50

Absolutely. It was really good fun, thank you.

0:25:500:25:53

I'm going home, but, you know,

0:25:530:25:56

I've done the best I could, and I really, really enjoyed myself.

0:25:560:26:01

Congratulations, guys, you're through to the next round!

0:26:010:26:03

-Thank you.

-Brilliant.

0:26:030:26:05

Through to the third and final round are solicitor Danny...

0:26:050:26:08

I really want to win. You know, every step you get further on,

0:26:080:26:12

the desire grows more and more.

0:26:120:26:13

..and business consultant Elisa.

0:26:130:26:16

I'm determined to win now.

0:26:160:26:18

With all the positive comments that I've had,

0:26:180:26:20

I feel so optimistic, so... Yeah.

0:26:200:26:22

It's now time for our third and final round.

0:26:220:26:25

Now, our home cooks have been given all the ingredients to

0:26:250:26:28

one of Theo's dishes.

0:26:280:26:29

They'll have one hour to identify all the ingredients

0:26:290:26:32

and to create a dish of their own.

0:26:320:26:34

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

0:26:340:26:36

Sea bass fillets, spinach and Puy lentils, butter, lemons,

0:26:360:26:42

extra virgin olive oil and dry white vermouth,

0:26:420:26:45

basil and parsley.

0:26:450:26:47

Easy enough for Theo, but what will our home cooks make with these?

0:26:470:26:51

So, Theo, any advice you can give our home cooks?

0:26:530:26:56

I think it's very important that

0:26:560:26:57

you don't get too stressed when you cook this dish,

0:26:570:26:59

because it's very simple, there's very few ingredients,

0:26:590:27:02

you've got to get them absolutely spot-on

0:27:020:27:04

to make it taste really good.

0:27:040:27:06

Well, let's get started.

0:27:060:27:07

Cooks, you have one hour.

0:27:070:27:09

Reveal your ingredients, because your time starts now.

0:27:090:27:13

Underneath the covers,

0:27:190:27:20

the cooks have found some familiar ingredients,

0:27:200:27:22

but not ones they're used to combining.

0:27:220:27:25

This challenge is at its trickiest

0:27:290:27:30

when there's just a few ingredients to cook with,

0:27:300:27:32

and for our home cooks today, this is certainly the case.

0:27:320:27:36

Oh, I'm baffled.

0:27:370:27:38

Fish is my worst nightmare. I just don't really cook with it.

0:27:400:27:44

Is that it? The fish is to one side? "Not doing that!"

0:27:450:27:47

It's to one side for now.

0:27:470:27:49

-It doesn't help that we're standing watching you, does it?

-No!

0:27:510:27:54

I'm just trying to think what to do next.

0:27:540:27:58

-I think it's even more difficult with so few ingredients.

-Yeah.

0:27:580:28:02

Just thinking about the timings in your head as well,

0:28:020:28:04

and when you need stuff to be done by...

0:28:040:28:06

..so it comes together.

0:28:080:28:09

-Less is more. Less is more.

-Fry or oven...?

0:28:090:28:13

Decisions, decisions.

0:28:150:28:17

It's just how to put it all together,

0:28:170:28:19

if I'm going to use everything,

0:28:190:28:20

or if I'm not going to use everything.

0:28:200:28:22

-Lots of thought.

-Lots of thought.

0:28:240:28:27

It's going to be a well-thought-out dish.

0:28:270:28:29

A lot of thought and not a lot of doing - I don't like that.

0:28:290:28:32

I don't know whether to pan-fry the fish, cos it's got the skin on...

0:28:320:28:35

Am I going to pan-fry it? Am I going to pan-fry it?

0:28:350:28:39

Cook it en papillote, or...

0:28:390:28:41

But it's got the skin on, and I haven't done that before.

0:28:410:28:45

I was just looking at Elisa, and she's got the parchment out,

0:28:450:28:48

-I was like, "Is she going to do it in the oven?"

-I know.

0:28:480:28:51

So I'm thinking pan-fry mine.

0:28:510:28:52

I'm just thinking what's best to do, with fish being my weakness.

0:28:520:28:55

Danny's first to make a start,

0:28:580:29:00

and begins with something he knows how to cook.

0:29:000:29:03

It's just wilting down some spinach.

0:29:030:29:06

I'm not 100% sure what I'm going to do with it yet.

0:29:060:29:10

Elisa is still deliberating over the fish.

0:29:100:29:12

I'm absolutely torn.

0:29:120:29:14

I don't know whether to cook it in the oven or to pan-fry it.

0:29:140:29:17

I've never cooked with this combination of ingredients before.

0:29:200:29:23

Everything separately, but completely different cuisines,

0:29:230:29:26

with the lentils that I usually do with Indian cooking.

0:29:260:29:30

I'm going to pan-fry the fish.

0:29:300:29:31

A bit of oil on the skin to try to get it nice and crispy in a hot pan.

0:29:310:29:35

That's the plan, anyway.

0:29:350:29:36

Finally, she's made a plan.

0:29:360:29:38

I'm going to do a parcel and cook it with the white wine,

0:29:380:29:41

but I'm notoriously bad at making these parcels.

0:29:410:29:44

I don't know if it's going to work.

0:29:440:29:47

Or has she?

0:29:470:29:49

Ah! Still torn, but I think I'm going to pan-fry it.

0:29:490:29:53

-Hi, Danny.

-Hi, there, Sheree. Are you OK?

-Good. How are you?

0:29:530:29:57

I think I'm good, yeah. I'm getting on OK at the moment.

0:29:570:29:59

I've just got some lentils boiling away.

0:29:590:30:01

I'm hoping to soften them up, use them as a bed to lie the fish on.

0:30:010:30:05

I'm going to pan-fry the fish. I think it's sea bass?

0:30:050:30:08

-I could be wrong.

-Absolutely right.

0:30:080:30:09

-This is your worst nightmare, isn't it?

-It is, it is.

-Fish!

0:30:090:30:12

It's not something I'm used to cooking,

0:30:120:30:13

-but I'm going to give it a go.

-OK.

0:30:130:30:15

Once the lentils are done, I'll try and put together a sauce.

0:30:150:30:18

I don't know what yet, but I'll come to it as I get along.

0:30:180:30:22

-How's it going?

-OK. Erm...

0:30:230:30:25

I've spent a long time deliberating whether to pan-fry the fish

0:30:250:30:28

or whether to actually cook it in the oven.

0:30:280:30:30

I was thinking about doing it en papillote with white wine,

0:30:300:30:33

but it's actually quite a thin piece of fish

0:30:330:30:35

and I'm worried about how the skin's going to turn out as well.

0:30:350:30:37

-You're a smart cookie, you are!

-Hmm...

0:30:370:30:39

-Are you changing your mind, though?

-And so...

0:30:390:30:41

Yeah, I'm going to pan-fry it instead.

0:30:410:30:43

I'm going to do something with the lentils and the spinach.

0:30:430:30:48

-OK.

-But with everything else, I'm a little... I'm unsure.

0:30:480:30:51

-We'll see how it develops.

-Right.

-Yes.

0:30:510:30:54

-Good luck.

-Thank you.

0:30:540:30:55

I've never been so indecisive in my entire life.

0:30:590:31:01

-This is so hard.

-Danny...

0:31:010:31:04

I think fish is something that he's a bit scared of.

0:31:040:31:06

I think he's had... Just never cooked it,

0:31:060:31:08

or had a bad experience of cooking it.

0:31:080:31:11

When he saw that fish, his face was, like, "Aargh!"

0:31:110:31:13

-Yeah.

-But he's getting on with it. I mean, they're both...

0:31:130:31:15

You know, they've got this far, they both can cook.

0:31:150:31:18

They've both proved they can cook.

0:31:180:31:19

Elisa this morning did the fish baked,

0:31:190:31:21

and I think she's probably thinking that

0:31:210:31:23

maybe she shouldn't do the same thing of baking the fish.

0:31:230:31:26

And I think Danny's probably trying to do something really good,

0:31:260:31:30

cos he knows he's up against Elisa

0:31:300:31:31

and he knows that she's done really well so far,

0:31:310:31:33

-so the competition's on.

-Yeah.

0:31:330:31:35

So you can feel the stress in there already.

0:31:350:31:37

I'm just going to cook the wine down and then add a bit more

0:31:370:31:40

butter through it just to try and whip up a sauce.

0:31:400:31:43

I've committed to putting the fish in a pan,

0:31:430:31:45

so that's a really good sign.

0:31:450:31:47

-How are you getting on, Elisa?

-Erm, not too bad.

0:31:470:31:50

How are you? How about you?

0:31:500:31:52

Yeah, we'll see. Winging it a little bit at the moment, but...

0:31:520:31:54

Yeah, I think we both are, aren't we?

0:31:540:31:56

The cooks' attention now turns to sauces.

0:31:560:31:59

-WHISPERS:

-Ah, I've burned my butter.

0:31:590:32:01

I didn't cook the wine off enough, I don't think,

0:32:010:32:03

so it's still tasting really winey, which it shouldn't do,

0:32:030:32:07

so I'm just going to scrap that.

0:32:070:32:09

Erm, I'll take it over here.

0:32:090:32:11

-Danny...

-Hi, Sheree.

0:32:120:32:14

-Hi. How are you getting on?

-Yeah, I'm going well.

0:32:140:32:16

Got the fish on now, so I'm feeling a bit more comfortable

0:32:160:32:18

now that everything's cooking.

0:32:180:32:20

What's this? And why are you discarding it?

0:32:210:32:23

It was going to be a white wine sauce,

0:32:230:32:25

but I didn't cook the wine off enough

0:32:250:32:27

before I added the butter, so it wasn't right.

0:32:270:32:30

Can't you just put it in the pan and keep reducing it down?

0:32:310:32:34

No, I didn't feel like it would come back round, so it was spoiled.

0:32:340:32:37

It's best not to put it on.

0:32:370:32:38

-Are you sure?

-Yeah.

0:32:380:32:40

-Sure?

-Sure, I'm sure.

0:32:400:32:42

What sauce are you going to serve then?

0:32:420:32:43

-Cos you've got a little drop there.

-I'm not going to serve any sauce.

0:32:430:32:46

-Aren't you?

-No. It's going to be good enough without the sauce.

0:32:460:32:49

Oh, the fish is going to be good enough without the sauce?

0:32:490:32:52

-Have you got any idea of how you're going to present it?

-Yes.

0:32:520:32:54

It's just going to be...

0:32:540:32:56

I think I need to put the fish in for a bit longer.

0:32:560:32:57

-Sorry, I'm worrying about it now.

-Do you? Why? No, it looks fine.

0:32:570:33:01

I think it's cooked through.

0:33:010:33:03

Can I do this in one piece without breaking it?

0:33:030:33:05

'For both cooks, it's now all down to the presentation.'

0:33:050:33:09

Just four minutes left, guys. Four minutes to go.

0:33:090:33:12

It looks like you're both nearly finished.

0:33:140:33:16

Is there anything else I can do?

0:33:160:33:18

There you go, my little fishy friend.

0:33:180:33:20

No, I'm done. Yeah.

0:33:230:33:26

Sometimes less is more.

0:33:260:33:27

Right, that's it. Time's up. Step away from your plates.

0:33:270:33:30

It's time to taste.

0:33:300:33:32

First up, it's Danny.

0:33:320:33:34

He's made a pan-fried fillet of sea bass

0:33:340:33:36

on a bed of wilted spinach and Puy lentils,

0:33:360:33:39

with a vermouth, lemon and parsley butter sauce.

0:33:390:33:42

-Come in, Danny.

-Thank you.

0:33:440:33:45

-How was that for you?

-I'm looking forward to you trying it.

0:33:480:33:51

-Oh, good!

-Great.

-Let's have a try.

0:33:510:33:53

It's got a nice flavour.

0:34:060:34:09

The only thing I'd say is

0:34:090:34:10

the butter has slightly overpowered the flavour of the fish.

0:34:100:34:14

The fish is a little bit overcooked.

0:34:140:34:16

The lentils are perfectly cooked.

0:34:160:34:18

-But it's a very good effort...

-Thank you.

0:34:180:34:20

..and, you know, for someone who doesn't cook fish,

0:34:200:34:22

you've cooked the fish and it hasn't stuck in the pan.

0:34:220:34:25

You've got a nice crispy skin, and the spinach,

0:34:250:34:27

it's not swimming in water, and the lentils are cooked right.

0:34:270:34:30

-A really good job.

-Thank you.

-Well done.

0:34:300:34:32

If you'd like to go back to the waiting room for the last time,

0:34:320:34:34

-we'll see you very shortly.

-Thank you.

-Thank you, Danny.

0:34:340:34:36

It was a bit of a nightmare when I pulled the cover back

0:34:360:34:39

and saw the fish. I thought, "Oh, no!"

0:34:390:34:40

It's a good effort.

0:34:400:34:41

A very good effort for someone that's never cooked fish.

0:34:410:34:44

I mean, it's...fantastic.

0:34:440:34:46

Go on, how did it go?

0:34:460:34:47

Yeah, it went quite well.

0:34:470:34:49

The fish, he said, was a little bit overcooked, but not much,

0:34:490:34:52

so the lentils and spinach were brilliant, they went well together.

0:34:520:34:55

Fantastic.

0:34:550:34:56

I've really enjoyed it. I think it went well,

0:34:560:34:58

considering I've never really cooked fish before.

0:34:580:35:01

Finally, it's Elisa.

0:35:030:35:04

She's also made a pan-fried fillet of sea bass

0:35:040:35:07

with lentils and spinach,

0:35:070:35:09

and a lemon, vermouth, basil and butter sauce.

0:35:090:35:11

Come in, Elisa.

0:35:120:35:14

-Thank you.

-Thank you. Did you enjoy that?

-I did, yeah.

0:35:160:35:19

-OK.

-Well, it looks very nice.

0:35:190:35:21

Nicely cooked.

0:35:210:35:23

Cooking spinach is an art form,

0:35:290:35:31

and that spinach is absolutely perfect.

0:35:310:35:33

Oh, you're kidding? Oh, my God. Wow.

0:35:330:35:37

The fish is really nice.

0:35:370:35:39

The lentils, I like them al dente. They're little bit...too al dente.

0:35:390:35:43

A little bit under, but a nice piece of fish.

0:35:430:35:46

-It's very good.

-Oh, good.

0:35:460:35:48

-Well, thank you so much.

-Thank you very much.

0:35:480:35:50

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

0:35:500:35:52

for the last time, we'll see you shortly.

0:35:520:35:53

-Thank you very much.

-Thank you.

0:35:530:35:55

Yeah, I was really surprised that that went as well as it did.

0:35:550:35:58

-Happy with her dish?

-Very nice.

0:35:580:36:00

I mean, that spinach was absolutely delicious.

0:36:000:36:02

I mean, did you taste it? It was so sweet.

0:36:020:36:04

-How did you get on, then?

-It was nerve-racking.

0:36:040:36:06

Yeah, it went...went surprisingly well.

0:36:060:36:08

Cos I didn't think I did the fish justice at all.

0:36:080:36:10

I don't know how I did that spinach so well.

0:36:100:36:13

So, yeah, I'm really surprised.

0:36:130:36:15

-Have you made your mind up?

-Yes, I've made my mind up.

0:36:150:36:18

-I know who I'm going to take through to the next round.

-OK.

0:36:180:36:20

Well, don't tell us just yet,

0:36:200:36:22

cos we're going to see what you make with those ingredients,

0:36:220:36:24

so let's go and do it.

0:36:240:36:25

So, Theo, what are we making?

0:36:260:36:28

So what we're going to do is we're going to do a sea bass in cartoccio,

0:36:280:36:31

which basically means in, like, a bag.

0:36:310:36:33

And we're going to bake it with vermouth, basil, lemon and butter,

0:36:330:36:38

and it's going to puff up, and inside it's going to sort of create

0:36:380:36:40

this lovely steam which is going to make the fish cook really gently.

0:36:400:36:44

So let's get the lentils in first.

0:36:440:36:47

In they go.

0:36:470:36:49

So, tinfoil, a nice big piece of tinfoil.

0:36:490:36:52

And then we're just going to fold this over.

0:36:520:36:54

What we're going to do is we're going to create a little kind of...

0:36:540:36:56

like a little oven. And we put some butter in the bottom.

0:36:560:36:59

So a nice rubbing of butter.

0:36:590:37:01

And then we're going to get a piece of bass.

0:37:010:37:03

So just take a little bit of the belly fat off.

0:37:030:37:07

Take that tail bit off, and then just trim that up there.

0:37:070:37:10

Then we're going to season.

0:37:100:37:12

And we're going to pop that into here, like so.

0:37:130:37:16

And then we get a lemon.

0:37:160:37:17

It's important when you do this dish

0:37:170:37:19

to put the basil on the bottom of the skin...

0:37:190:37:21

-Then put the lemon on top.

-..and the lemon on top of that.

0:37:210:37:23

And then I'm just going to fold this over,

0:37:230:37:25

just seal the edges.

0:37:250:37:27

One, two - nice seal.

0:37:270:37:29

And then open up, so you've got that little kind of bag like that.

0:37:290:37:32

Yeah.

0:37:320:37:34

And then get your vermouth,

0:37:340:37:35

and then just put a few spoons of vermouth - about three -

0:37:350:37:38

and then we're just going to fold it and then just seal it.

0:37:380:37:41

Now, I'm doing this one seal on it so I can check it,

0:37:410:37:44

so when it's cooking, I can just lift it up like that, OK?

0:37:440:37:47

-Then that goes in the oven probably for about ten minutes.

-OK.

0:37:470:37:51

OK, so, in goes the spinach.

0:37:550:37:56

Almost just count to ten,

0:37:560:37:58

and then put it into a colander and let it cool down naturally,

0:37:580:38:01

and it will taste so much nicer.

0:38:010:38:03

OK, so just chop the parsley.

0:38:030:38:06

The parsley in, and then some olive oil.

0:38:070:38:10

Going to get some seasoning in there.

0:38:120:38:14

Salt and some pepper.

0:38:140:38:16

A nice bit of lemon.

0:38:160:38:18

And then let's have a look at this sea bass.

0:38:200:38:22

-So, you can see that it's sort of puffed up...

-Yeah.

0:38:220:38:25

And then just open up the bag,

0:38:250:38:28

-and you'll see that kind of steam coming out.

-Oh, yeah.

0:38:280:38:30

-Can you smell that?

-Yeah.

-OK, sea bass, nicely done.

0:38:300:38:34

And then pour all that juice from the fish,

0:38:340:38:36

and all that vermouth,

0:38:360:38:38

and the basil and the lemon has all sort of combined together.

0:38:380:38:41

I'm just going to cut some basil.

0:38:410:38:45

You've got a bit of butter in this.

0:38:450:38:47

And then just move the butter around the pan.

0:38:470:38:49

And the butter will start to emulsify,

0:38:510:38:54

and you'll get this lovely buttery sauce.

0:38:540:38:58

Let's get the lentils in here.

0:38:580:39:00

Let's drain those lentils.

0:39:030:39:05

So it's got this really lovely herby lentil with the lemon juice.

0:39:050:39:09

Then we'll plate up.

0:39:090:39:10

So put the spinach on the bottom.

0:39:100:39:13

Here are the lentils.

0:39:150:39:16

So, it's all nice and steamy.

0:39:190:39:22

And then you pick up the piece of fish,

0:39:220:39:25

pop that on the side there,

0:39:250:39:27

-and then pour that beautiful sauce all over the fish.

-Gorgeous.

0:39:270:39:32

And there you have steamed sea bass

0:39:360:39:38

with basil, lemon, lentils and spinach.

0:39:380:39:40

Wow.

0:39:400:39:42

Dig in, guys.

0:39:440:39:45

-How quick was that?

-Very.

-Too quick.

0:39:470:39:49

-What do you think?

-The sauce is amazing.

0:39:510:39:53

-The sauce is incredible.

-Is it super buttery?

-Yeah.

0:39:530:39:56

-Ah, wow.

-Lovely, Danny?

-Mm.

0:39:560:39:58

I don't want you to take it away from me.

0:39:580:40:00

Right, Theo, it is time to declare your winner

0:40:000:40:02

and who you're going to take through to the Friday final,

0:40:020:40:05

but before you do,

0:40:050:40:06

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

0:40:060:40:09

In the first round, Danny almost ruined his pasta,

0:40:110:40:14

but brought it back from the brink to turn out a flavoursome dish.

0:40:140:40:18

In round two, he created a well-seasoned,

0:40:190:40:22

good all-round carbonara.

0:40:220:40:24

And in the third and final round, his sea bass was slightly overcooked

0:40:260:40:29

but he fared better with the lentils,

0:40:290:40:31

which were cooked to perfection.

0:40:310:40:33

I'd love it to be me.

0:40:340:40:35

I'd love to be the person going through to tomorrow.

0:40:350:40:37

You know, I love cooking, and I love other people tasting my food.

0:40:370:40:41

Meanwhile, in round one, Elisa's hake was praised for both flavour

0:40:410:40:45

and technical ability.

0:40:450:40:46

Her pasta was the best of the bunch in round two,

0:40:480:40:51

and in the final round, her sea bass and spinach were cooked perfectly,

0:40:510:40:55

but she was let down by the lentils, which were a little raw.

0:40:550:40:58

I really hope I've done enough to get through,

0:40:580:41:00

so...fingers crossed.

0:41:000:41:02

Theo can only take one of you through to the Friday final.

0:41:040:41:06

So, Theo, it's over to you.

0:41:060:41:08

Well, I have to say, you've both been brilliant.

0:41:080:41:11

You've both cooked very, very well today.

0:41:110:41:12

I mean, Danny, I was really worried about your pasta at the beginning,

0:41:120:41:15

but what was great about you is you listened to what I was saying.

0:41:150:41:18

You acted straightaway, which was great.

0:41:180:41:21

Your pasta was very good.

0:41:210:41:22

Your linguine was excellent, you cooked it really beautifully.

0:41:220:41:25

And your sea bass was good too,

0:41:250:41:27

so you've had a really good day's cooking.

0:41:270:41:28

You should be really proud of yourself.

0:41:280:41:30

Elisa, you've been brilliant all day.

0:41:300:41:32

I mean, from the start, for me, that first dish,

0:41:320:41:34

I thought, "Wow, this person can really cook."

0:41:340:41:37

And your piece of sea bass was really nicely cooked as well.

0:41:370:41:39

-Your lentils were a bit underdone.

-I know.

0:41:390:41:41

I want to take someone really strong into Friday's final.

0:41:410:41:44

-Elisa, you're coming with me.

-Thank you.

0:41:450:41:47

-Oh, my gosh.

-Yay! Congratulations!

-Thank you.

0:41:470:41:52

-How do you feel?

-In shock.

0:41:520:41:55

-Aw! Congratulations!

-You shouldn't be in shock.

0:41:550:41:57

-So I can really cook, then?

-You certainly can.

-Wow.

0:41:570:42:00

In shock. I didn't know I could cook that well, so I'm really surprised.

0:42:000:42:04

So, Theo, any last tips for your new partner?

0:42:040:42:07

So, Friday - you've got to focus on what you're doing.

0:42:070:42:11

It's tough.

0:42:110:42:12

My game plan for Friday is to make sure that she is calm

0:42:120:42:16

and we go into this understanding exactly what we're going to cook.

0:42:160:42:20

I've just really enjoyed the experience,

0:42:200:42:22

and I think I've learned a lot

0:42:220:42:24

and I think I've...you know, I've done myself proud.

0:42:240:42:27

I'm just really excited to get into the final.

0:42:270:42:30

I don't want to let Theo down at the final,

0:42:300:42:32

so I'm going to work really hard and listen really well,

0:42:320:42:36

and hopefully do him really proud.

0:42:360:42:38

Tomorrow on Yes, Chef, it's the Friday final.

0:42:380:42:42

The teams go head-to-head

0:42:420:42:43

to cook for culinary royalty, Pierre Koffmann.

0:42:430:42:46

Whip the cream! Whip it!

0:42:460:42:49

Four chefs, four home cooks...

0:42:490:42:51

Get in there!

0:42:510:42:52

..but only one team will be crowned Yes, Chef champions.

0:42:520:42:56

Theo Randall has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to make linguine asparagus carbonara. Theo 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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