Ryan Simpson Yes Chef


Ryan Simpson

Michelin-starred chef Ryan Simpson puts four home cooks through a series of culinary challenges, including how to make the perfect sauce vierge.


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Transcript


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Four of the best chefs in Britain

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are on the hunt for their perfect partner.

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For the first time ever, amateur home cooks will be paired

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with the best in the business

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for the cooking experience of a lifetime.

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I'm making a mess!

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Each day, a different Michelin-starred chef

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will choose their perfect partner...

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Gordon must be really impressed.

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She's thinking like me. That's amazing.

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..from four talented home cooks.

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There's three cooks there that can take it to the next level.

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Then, in the Friday final,

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all four pairs will go head-to-head to cook for culinary royalty

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Pierre Koffmann.

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What I look for, for a perfect dish, is to keep it simple and tasty.

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For the professional chefs, their reputations are on the line.

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We've got to go now.

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But will the amateur home cooks live up to their expectations?

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Anyone know what this is, guys?

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What are you doing?

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And who will win? 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 Hesper Juhnke,

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an expressive arts therapist from Chicago currently working in Dundee.

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My cooking style is simple, but delicious.

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It would be my greatest British adventure to win this show.

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Next is Simon Howatson, a company director from Sunderland.

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My cooking style is rustic, quick and flavoursome.

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I've got this nightmare that I'm going to be asked to

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debone a fish or something and it's going to be terrible.

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Charlotte Hughes is a business development manager

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from Northampton.

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I'm a really relaxed cook.

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Presentation probably isn't my strong point,

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but it always goes down well with family and friends, taste-wise.

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And finally, Martin Mitchell is a podiatry student from County Clare.

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So, my cooking style is kind of

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Irish with a little bit of French influence.

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I've been watching Michelin-star chefs on TV shows for years so

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it's a dream to actually get to cook with one.

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Well, our cooks are standing by so it's now time to meet our chef.

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He was awarded his first Michelin star back in 2010.

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It's Ryan Simpson.

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Ryan Simpson was just 26 when he earned his first Michelin star.

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OK, check on, guys.

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At his restaurant in the heart of rural Oxfordshire,

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he's committed to using sustainable and seasonal ingredients

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and his passion for food began at a very early age.

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As a young child, I cooked with my gran quite a lot

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and I'm a bit of a greedy lad.

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Side order of chips, yeah?

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And I loved all that food and I just loved tasting things.

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The passion that drives me is because it creates happy memories

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and everybody comes together

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with food and if you love to cook and you produce happy food,

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you're going to get happy results.

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Having trained with some of the most prestigious French restaurateurs,

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including Guy Savoy and the legendary Troisgros family,

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Ryan combines classic and modern techniques

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to produce inventive dishes.

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OK, check on, guys. Cuttlefish and ox tail.

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Quite photogenic, that.

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His standards are extremely high and he knows exactly what he wants from

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his home cook. I am really looking for somebody who can be methodical.

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I'm looking for somebody who's very tidy as well.

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Because a tidy chef, a clean chef, is a tidy dish.

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Fantastic.

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I'm very competitive. I have a very competitive streak.

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However, it is all about the home cooks.

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We are in it to win it.

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Welcome, Ryan. It's brilliant to have you here today.

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It's a pleasure to be here.

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So, our four home cooks are going to be doing all they can to impress you

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today in the hope you'll pick one of them to be your partner in

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the Friday final. What will you be looking for?

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I'm looking for a lot of enthusiasm, guys,

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and excitement about food and just keep it calm.

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Brilliant! Well, let's get on with it.

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This is round one, Dish Of The Day.

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Now, home cooks, you are going to be preparing a dish that you believe

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will set you apart from the rest.

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Now, you need to make it count because, after this round,

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one of you will be going home.

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You've got 45 minutes so use your time wisely.

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So, Chef, it's over to you.

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Just remember, don't panic, and cook with fun, OK?

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ALL: Yes, Chef!

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So, our cooks are off and, with one of them destined to leave

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the competition at the end of this round,

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they are going all-out to impress Ryan with their Dish Of The Day.

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Our cooks know that Ryan won't accept anything but the best

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and is looking for someone who's methodical and tidy in the kitchen.

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I'm going to get my hands dirty here!

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Hi, Hesper!

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Hi! How are we?

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Good. How are you doing? All good?

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Yeah. It's going.

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Good. What are you making today?

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I'm making pad Thai.

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Oh, lovely!

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One of my favourite dishes. Big, powerful flavours going on, yeah.

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Exactly, with a nice combo of different things.

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Salt and sweet and sour all together. I love it.

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So, are you using little tiger prawns over there?

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Mm-hmm. OK, and how are you going to incorporate them,

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last second sort of thing into the sauce?

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Yeah, so just until they're just pink enough.

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Most of the flavour's coming from the sauce

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so I'll get those in there sort of last minute. Well, good luck.

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Enjoy! Thanks! See you soon.

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Hi, Simon! Hiya! What are you doing? What are you making?

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So, we're making a cote de boeuf steak with a Cafe de Paris butter.

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Oh, lovely. And just sauteed potatoes and a nice green salad.

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How many ingredients have you got in your Cafe de Paris? 11.

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11? Very interesting. Including salt and pepper.

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Can you show us it? Yeah, yeah, of course. Yeah.

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Is that garlic there?

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Oh, wow. So, 11 ingredients in there.

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11, yeah. That's amazing. Good luck.

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I like the sound of this one. Good luck.

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Hi, Charlotte. Hi.

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Hi, Charlotte. Are you OK? Yes.

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What are you making?

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I am doing a fillet of beef on a fondant potato with

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a cream and garlic spinach and a balsamic and red wine reduction.

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Oh. Lovely. Nice French influence there, yeah?

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Yeah. And how are you for time?

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The fondant potato, really, is the thing that needs the longest time.

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Yeah. Yeah. So, habitually, no opening the oven.

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And the beef? How are you cooking the beef?

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So, just simple fillet steak. Just roast it in the pan?

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Yeah, absolutely. Yeah, rare, hopefully - nice and rare.

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Sounds lovely. Yes. We are in for a treat.

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Good luck, Charlotte. Thank you. Thank you.

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Hi, Martin. Hi, guys. How are you doing, Martin?

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You OK? Not too bad, thanks.

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So, what are you making for us, Martin?

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I'm making a rhubarb pork with brown bread and walnut crust,

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and that's going to go with a rhubarb and port sauce,

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whisky fondant potatoes and black pudding croquette.

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Oh. Interesting. I'm interested in the whisky.

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How are you doing the whisky? Oh, whisky fondant potato.

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So, I'm going to reduce the stock and the butter down at the end.

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Yeah? And add a load of whisky and just flambe it in the pan, there.

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Fantastic. Lovely. Brilliant. Good luck.

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Thank you very much. I'll let you carry on.

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Cheers, guys. Enjoy. Thanks.

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So, let's talk about Hesper first.

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Yeah. She seems very confident.

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She is, yeah. She knew exactly what she was going to do with the dish.

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Lots of flavours going on. The only worry for me

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is it is a little bit simple, maybe.

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Simon, he impressed me with his menu, and also his butter,

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which I was... 11 ingredients.

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Yeah, I know, it's a big flavour. It should be, you know, like

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a garlic butter, what you get on steak - it's the same principle.

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Yeah. I mean, it's a classic, isn't it?

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You know. Steak and chips, essentially.

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OK. Now, Charlotte.

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The only worry for me is fondant potatoes, obviously,

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because they can take a good while.

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She's got it in the oven. She's got a bit of butter in there.

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As long as the butter don't burn, she should be absolutely fine.

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It'll be interesting to see how she cooks the beef as well.

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Yeah. She says she's going to cook it quite rare.

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OK. So I'd expect her to be seasoning it up quite early.

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I didn't see any seasoning on there. Did you? I didn't, no.

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And finally on to Martin.

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Yeah. Who is giving himself so much to do.

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This guy, this guy excites me the most.

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Right. In the fact that, we've got, like, an easy dish -

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almost, sort of, oriental kind of stuff cooking.

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But I'm a bit worried about his whisky. Are you?

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I like to drink the whisky but I don't know if I...

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I don't know if I like it in a... in a fondant potato.

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Right. OK.

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Oh. Maybe with a bit of haggis.

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Well, Ryan might be concerned about the whisky,

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but Martin's got bigger worries of his own.

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I don't have enough time to do what I want to do.

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I think I've bitten myself off more than I can chew.

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It's over halfway through the challenge and the pressure

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is starting to get to our home cooks.

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The panic is setting in.

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Anyone know what this is, guys?

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And it's not just Martin who has problems with his ingredients.

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Is...is there a bigger pan somewhere?

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I know, it's overflowing on me.

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But I can take some out.

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Just two minutes to go, guys.

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Two minutes.

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As our cooks start thinking about plating up,

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Charlotte has concerns about her presentation.

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The only thing is, I was going to sit my steak on top,

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but the steak's bigger than the potato, so it's not going to sit.

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Mmm.

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And some of those. Yeah.

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Look at those shrimps cooking...

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Ryan is looking for someone who is methodical and can keep calm under

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pressure, so these last few minutes are vital to our home cooks.

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It's crucial they avoid any culinary calamities.

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But disaster has struck for Martin.

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I completely forgot about the whisky. Can I get a blowtorch?

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Blowtorch? No?

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Martin isn't the only one struggling under the pressure.

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I'm making a mess.

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Five, four, three...

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'It's kitchen catastrophe for Charlotte.

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'Her fears have come true.

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'But, with seconds to spare, she manages to rebuild her dish.'

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Stop cooking!

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Step away from your plates.

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Time is up.

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Well, that's it. End of round one, Dish Of The Day.

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It's time to taste.

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Yeah. I can't wait.

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First to be judged is Hesper, with her Dish Of The Day -

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shrimp pad Thai served on a bed of rice noodles,

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bean sprouts and shredded cabbage.

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Hi. There you go. That looks lovely, doesn't it? Yes.

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How did you find the challenge? Oh, well, it was fun.

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I feel like I had to steady myself and just, kind of, go at a pace,

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and then at the end, I said, "Oh, I'm running out of time.

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"I'd better do this quick." So...

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OK, well, let's try.

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Yes. Certainly. I'll try one of these prawns here.

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It's nice. Lots of texture in there. This is quite interesting, isn't it?

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The prawns are very juicy, aren't they? Mm-hmm. Mmm.

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I do like them. Love the texture of the noodles.

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Mmm. Very nice. And all these little sprouts

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all come together quite well. Yeah.

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Yeah, lots of texture. I would have put a little bit more, sort of,

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soy sauce, that sort of thing.

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Mmm. You know, just to get that little bit more saltiness

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and then maybe a little more lime, so you get that, sort of,

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balance with the salt and the acidity.

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Yeah. But, other than that, it's a nice, fresh plate of food, yeah.

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Well done. All right. Well done.

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Impressed? Yeah. The only thing that I just thought,

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a bit too simple. Yeah.

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Beautiful. Yeah.

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I think maybe throw a bit more of acidity in there.

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Get a bit more salt going on. Yeah.

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And get them tastes in your mouth.

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I think my fear is that I wasn't ambitious enough. We'll see.

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Next to take the taste test is Simon, with his Dish Of The Day,

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cote de boeuf with Cafe de Paris butter,

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served with sauteed potatoes and a fresh green salad.

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Hi, Ryan.

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There you go, Chef. That looks lovely, doesn't it? Yes.

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How did you find the challenge?

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It's tough getting it all done in time.

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I thought I was all organised and everything but obviously not as much

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as I'd like to be. Shall we try? Yes. Go on, then. Let's go.

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Yeah, the beef's cooked very nice.

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Mmm. I like the spice in the butter.

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It's quite nice. I'd have liked a little bit more acidity, maybe,

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in the butter. Maybe, like, lemon.

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Lemon juice. Lemon peel maybe.

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Mm-hmm. Like zest, that sort of thing.

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I'll try these potatoes.

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Mmm. Good?

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Yeah, good. I like this because what you've done here,

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you've put heavy, heavy, loads of butter, loads of flavour,

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and then you've just got this little bit of fresh salad.

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Yeah. Just to almost...

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almost cleanse the palate. Freshness.

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Mmm. Excellent. Brilliant. Well done. Thank you.

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What is this? They're potatoes - sauteed potatoes.

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It was cooked nice, and the fundamentals of the dish,

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it really worked. Yeah. It was nice. So he can understand flavour.

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Yeah. That's what you're looking for. Yeah, definitely.

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I think I could have made stuff a bit prettier and done a bit more,

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but I got everything out in the end,

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so I'm pleased I got it on the plate.

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Time for Charlotte to be judged by Ryan.

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Her Dish Of The Day is fillet of beef with a fondant potato,

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served with creamed spinach

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and a balsamic red wine and shallot reduction.

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Here you go.

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Fab. How was the challenge?

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Good. Yes. Yeah, I think it went really well.

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We'll find out when you cut the steak.

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Yeah. Right, I'm going to pull this off, here.

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OK. Just cos I don't want it to go flying off the plate.

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OK. I'm just going to look into your fondant.

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Make sure we're all cooked, there, which it is, which is good.

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Nicely cooked.

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Could have done with a little bit more salt on that, for me.

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The balsamic's just coming through, the acidity, which is good.

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Now we'll have a look at the beef. So, you aimed to cook it rare?

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Yes. Which is cooked perfect. That's how I like it.

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Nice caramelisation on that.

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I like that crustiness. Very good.

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Do you use much salt in cooking?

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I do, yes. Yeah. I would put a little bit more on this.

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OK. But, apart from that, it's bang on.

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Lovely. Lovely. Thank you very much. Yeah. Happy?

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Mmm. Well done, Charlotte. Well done. Thank you.

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Oh, yeah. I'm not waiting about.

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Yeah, it's cooked lovely. It was on the big side.

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Could have maybe trimmed it down.

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A little bit more salt for me. Yeah. A bit more seasoning.

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Oh, that's sweet. That piece of meat is amazing.

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A little bit of criticism would have been, obviously,

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to make the spinach not so wet... Yeah. ..so it didn't leak

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into the sauce, but that's only a presentational thing.

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I was happy with the way the beef was cooked.

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It could have been presented a little bit better but, all in all,

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I'm very happy with the end result.

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And, finally, it's Martin, with his Dish Of The Day -

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black pudding croquette, brown bread and walnut crusted pork loin,

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whisky fondant potato and a port and rhubarb sauce.

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Brilliant. How did you find the challenge?

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Mmm, it was tough enough. My sauce at the bottom,

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I don't think I got it right.

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I was looking for streaks,

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so I didn't have it cooled down well enough,

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but other than that, I think it's OK.

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I'm going to attack the black pudding first.

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OK. I'm a big fan of black pudding.

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Very nice. Mm-hmm.

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And then we're going into the pork. OK.

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It looks how I would cook it. Yeah.

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I think your fondant's just... maybe a little bit under.

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A bit under, yeah.

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But it's edible but it's just a little bit under.

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You don't want that when you go through.

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I can't really pick up the whisky much.

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Were you trying to flambe it at the end?

0:15:410:15:43

I didn't have enough time to flambe it at the end.

0:15:430:15:45

Right. So I just dripped a little bit of whisky on top and I was

0:15:450:15:48

going to blowtorch it. Right, OK.

0:15:480:15:50

But, again, didn't have enough time for that, so... OK.

0:15:500:15:53

I mean, it's a very adventurous plate of food.

0:15:530:15:55

It works but I think just

0:15:550:15:56

a little bit more thought on the dish, I think, with...

0:15:560:15:58

Some nice, positive comments, there.

0:15:580:16:00

Yeah, not too bad. Thank you. Brilliant.

0:16:000:16:02

Are you happy with it? Reasonably.

0:16:020:16:05

So, I was going to flambe my fondant potato with whisky.

0:16:050:16:08

Instead, I had to drizzle it over the fondant potato,

0:16:080:16:11

and that's what I was looking for the blowtorch for -

0:16:110:16:13

just to, kind of, get off the alcohol, basically.

0:16:130:16:15

Yeah, the apple's gorgeous in that. That's gorgeous. That's good, yeah.

0:16:150:16:19

It'd have made a perfect starter

0:16:190:16:20

with a bit of mustard. Yeah. Yeah, delicious.

0:16:200:16:22

And then maybe less like a little quenelle of that sauce

0:16:220:16:25

with a bit of greens, a bit of gravy... Yeah.

0:16:250:16:27

Attention to detail. He's got something. He has got something.

0:16:270:16:30

Interesting. Yeah. I left it very, very difficult for myself for time

0:16:300:16:34

but I think I got there in the end.

0:16:340:16:35

Ryan is looking for someone who's enthusiastic

0:16:350:16:38

and can work methodically and cleanly under pressure.

0:16:380:16:41

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

0:16:410:16:44

I don't know whether I've done enough to get through.

0:16:440:16:46

I'm getting more competitive as the day goes on.

0:16:460:16:48

Yeah, I'd really like to win.

0:16:480:16:49

There's some amazing food here and some amazing cooks, so we'll see.

0:16:490:16:55

I'd love to go through to the next round, but,

0:16:560:16:59

after tasting the other guys' dishes, you know, who knows?

0:16:590:17:02

Fingers crossed.

0:17:020:17:04

Well, I'm here now, so I might as well give it all I've got.

0:17:040:17:06

The lads are amazing cooks as well, so we'll see.

0:17:060:17:10

So, do you think you've seen enough to make your decision?

0:17:100:17:13

There's three cooks there that,

0:17:130:17:15

obviously, can take it to the next level.

0:17:150:17:17

OK. There is one cook, yeah, just lacking a little bit of seasoning,

0:17:170:17:20

lacking a bit of flavour.

0:17:200:17:22

Well, let's go and break the news. Let's go.

0:17:220:17:25

Firstly, I'd like to say well done to all of you.

0:17:270:17:29

However, only three of you can go through to the next round,

0:17:290:17:32

and Ryan has made his mind up.

0:17:320:17:34

So, Chef, it's over to you.

0:17:340:17:36

Yeah, somebody does need to go at this stage,

0:17:360:17:39

and I'm losing this person just because the dish really needed to

0:17:390:17:42

demonstrate that little bit more

0:17:420:17:44

just to go through to the next round, so, unfortunately...

0:17:440:17:47

..we're going to have to lose Hesper.

0:17:500:17:52

OK. OK? Mm-hmm.

0:17:520:17:54

OK? Oh, oh, well done, anyway.

0:17:540:17:56

I'm a little disappointed but I kind of knew it was coming.

0:17:580:18:02

So, that leaves three home cooks.

0:18:020:18:04

They are company director Simon,

0:18:040:18:06

business development manager Charlotte,

0:18:060:18:08

and podiatry student Martin.

0:18:080:18:10

Round two - it's the Chef's Challenge. In this round,

0:18:110:18:15

Ryan will be testing to see who's got the skills he's looking for,

0:18:150:18:18

so, Ryan, what's today's challenge?

0:18:180:18:21

A sauce vierge.

0:18:210:18:22

Basically, all it is is like a tomato salsa, so very, very simple,

0:18:220:18:24

but what I'm going to be looking for, I'm going to be looking for

0:18:240:18:27

the way that you actually dice the tomato - the precision.

0:18:270:18:30

The precision on dicing the shallot.

0:18:300:18:32

Also the level of acidity and salt.

0:18:320:18:35

So, taste, taste, taste, all the time.

0:18:350:18:36

So you're going to take the tomato,

0:18:360:18:38

just going to pierce the top and then just going to take the eye

0:18:380:18:40

out with the knife like so.

0:18:400:18:42

And, as that's boiling there,

0:18:420:18:44

we're going to pop the tomato in for 30 seconds. OK?

0:18:440:18:47

We don't want to cook it cos we'll end up with mushy tomato.

0:18:470:18:50

See, guys, how it's just peeling back like so?

0:18:500:18:52

Yeah. Should that come off just dead easy?

0:18:520:18:54

Yeah, that will come off very easy.

0:18:540:18:55

As soon as we put it into the ice water, it'll peel.

0:18:550:18:59

We'll leave them there for a minute or so

0:18:590:19:00

and we're just going to take the shallot

0:19:000:19:03

and we're going to cut fine julienne.

0:19:030:19:05

Julienne is just a nice, fine strip

0:19:050:19:06

and it gives uniformity when you're cooking,

0:19:060:19:09

so that's what I'm looking for.

0:19:090:19:10

This should demonstrate your knife skills, guys. It is very, very fine.

0:19:100:19:13

So, that's all in there like so.

0:19:130:19:15

OK? Now, we're going to look at these tomatoes.

0:19:150:19:17

So, as you can see, pull that back.

0:19:180:19:20

That peels back nice.

0:19:200:19:22

And you should give that a little... almost like a little wash off.

0:19:220:19:25

So that becomes nice and smooth.

0:19:250:19:27

See?

0:19:270:19:29

Just cut it like so.

0:19:290:19:30

Take out the centre, removing all seeds,

0:19:300:19:33

and then we're going to get the coriander seeds

0:19:330:19:35

and all we're going to do is

0:19:350:19:36

just crush them with the back of your knife, OK?

0:19:360:19:38

So, the next point, we're going to get the tomatoes,

0:19:380:19:40

we're going to lose the outer pieces,

0:19:400:19:43

so we're squaring it up, as such.

0:19:430:19:45

OK? So you want to get the balance right as well, guys.

0:19:450:19:48

You think with two tomatoes

0:19:480:19:49

that half a shallot is absolutely perfect.

0:19:490:19:52

Right, so the tomatoes are in.

0:19:520:19:53

OK, so the next point is your herbs, so your herbs, chervil.

0:19:550:19:59

You're just pushing them together.

0:19:590:20:01

It's kind of like chiffonade -

0:20:010:20:02

that's the name we would use in the trade.

0:20:020:20:04

OK, so, again, we want almost equal quantities of the herbs,

0:20:040:20:08

cos you don't want one herb drowning the other one out.

0:20:080:20:12

So I'm looking for them big strands of parsley.

0:20:120:20:14

And then finally we're going to put a little bit of tarragon in.

0:20:160:20:20

Not too much. OK?

0:20:200:20:21

And the last thing to go in, a clove of garlic,

0:20:210:20:23

and then we're going to put a little bit of sea salt on there.

0:20:230:20:27

So, grind it together, like so.

0:20:270:20:28

And there is your garlic paste that you want.

0:20:280:20:30

So, all your big flavours are in,

0:20:300:20:32

and now we've just got to finish off the sauce.

0:20:320:20:34

Just give that a little mix together.

0:20:340:20:35

A nice little mix. You see that?

0:20:350:20:37

OK. And now we're going to add the olive oil.

0:20:370:20:40

And when it's starting to run free like that,

0:20:400:20:43

that's what you're looking for. See?

0:20:430:20:44

And then we're going to add the lemon.

0:20:440:20:47

Put half the lemon in there.

0:20:470:20:49

Give it another mix. And now this is the important part.

0:20:490:20:51

This is where I'm going to see if you can season.

0:20:510:20:53

Sea salt, crushing it in between your fingers,

0:20:530:20:56

and then I'm just going to...

0:20:560:20:58

But you're still leaving it quite coarse, OK?

0:20:590:21:01

I'm just going to have a little taste.

0:21:010:21:04

What you want, you've got all that texture coming through

0:21:040:21:07

but then you've got this big hit of salt.

0:21:070:21:08

That's what you want. And then the acidity just cancels it all out.

0:21:080:21:12

So, is this about balancing it out, basically?

0:21:120:21:13

This is getting the balance now.

0:21:130:21:16

You're just going to present it in this little bowl here.

0:21:160:21:18

Mmm. And there we go - sauce vierge.

0:21:200:21:23

Perfect. Lovely.

0:21:230:21:25

Would you like to taste, guys? So you can... Absolutely, yeah.

0:21:250:21:28

I'll move this along here. Thank you very much.

0:21:280:21:31

I'll take that.

0:21:310:21:33

Mmm. Mmm. That's delish.

0:21:330:21:37

It's nice, isn't it? Delicious.

0:21:370:21:38

It's quite salty, actually.

0:21:380:21:39

So, you get that saltiness bang,

0:21:390:21:41

and then the acidity cleans it all through after.

0:21:410:21:43

Yeah. Great challenge, Ryan.

0:21:430:21:45

Excellent. Any last words for our cooks?

0:21:450:21:48

OK, guys, you all know what you've got to do? Yes, Chef.

0:21:490:21:51

So, our cooks have just 15 minutes

0:21:510:21:53

to complete Ryan's skills challenge and perfect their sauce vierge.

0:21:530:21:57

Whilst Ryan is looking for a partner with a passion for food,

0:22:030:22:06

he also needs to know that they can follow instructions

0:22:060:22:09

and is watching closely for any mistakes.

0:22:090:22:11

Our cooks know if they want to progress to the Friday final,

0:22:150:22:18

they need to show precision with their cutting and dicing.

0:22:180:22:20

Hi, Simon. Hiya.

0:22:250:22:27

All good? Yeah, hope so.

0:22:270:22:29

Yeah, the tomatoes look good.

0:22:290:22:30

I'm pretty impressed at your chopping skills.

0:22:300:22:35

You are awesome.

0:22:350:22:36

Well, we'll see at the end, won't we?

0:22:360:22:38

Yeah, but... I suppose. Give me a run for my money, eh?

0:22:380:22:41

I know. I'm impressed. I'm not so sure about that.

0:22:410:22:43

Hi, Charlotte. Are you OK?

0:22:490:22:51

Yeah, good.

0:22:510:22:53

It's all very tense, isn't it?

0:22:530:22:54

It is, yeah. Are you OK? Feeling confident? Yeah.

0:22:540:22:57

Yeah. Good.

0:22:570:22:58

Hi, Martin. Hi, guys. How are you doing?

0:23:010:23:03

Not too bad.

0:23:030:23:04

All going OK?

0:23:040:23:06

The tomatoes look good. Yeah.

0:23:060:23:07

All going to plan, I think.

0:23:070:23:09

Slowly but surely.

0:23:100:23:12

Is it making you nervous?

0:23:120:23:13

A little bit. The pressure?

0:23:130:23:14

Steady hands with that knife, eh? I know.

0:23:140:23:16

It probably doesn't help that we are staring down at you either, does it? No, definitely not.

0:23:160:23:20

Sorry.

0:23:200:23:21

Sorry, Martin.

0:23:210:23:23

OK. Well, we'll let you get on.

0:23:230:23:25

Yeah, we'll let you crack on. Cheers.

0:23:250:23:27

They all seem to be getting on OK.

0:23:330:23:35

Yeah. They'll be interesting.

0:23:350:23:36

I think you're going to get three very different bowls, to be honest.

0:23:360:23:39

Yeah. And that'll show their personality as well and their taste buds,

0:23:390:23:42

because one guy actually said he felt it was quite salty, my one,

0:23:420:23:47

which is good, because you want the saltiness to come through.

0:23:470:23:49

Yeah. So it'll be interesting to see if they overcompensate

0:23:490:23:52

and put too much salt. Yeah.

0:23:520:23:54

Everyone seems confident that they've mastered the tomatoes,

0:23:540:23:58

but can they achieve the perfect balance between salt and acidity

0:23:580:24:01

in their sauce vierge?

0:24:010:24:04

The final stages of this challenge are crucial

0:24:040:24:06

and any slight over-seasoning

0:24:060:24:09

could cost our home cooks a place in the Friday final.

0:24:090:24:12

Two minutes left, guys.

0:24:120:24:15

Just two minutes.

0:24:150:24:16

30 seconds.

0:24:240:24:26

Five, four, three, two, one.

0:24:370:24:42

That's it. Time's up.

0:24:420:24:44

Step away from your bowls.

0:24:440:24:45

Based on these three little bowls of sauce, one of you, sadly,

0:24:500:24:54

is going to be going home.

0:24:540:24:55

Right, OK. I'll have a little taste.

0:24:550:24:57

OK, so, the winner has to be...

0:25:180:25:20

..this one. Hey.

0:25:230:25:25

Congratulations.

0:25:250:25:26

Thank you very much. Well done.

0:25:260:25:28

It hit every spot that I'm looking for.

0:25:280:25:30

The balance of flavour, perfect. Well done.

0:25:300:25:32

Thank you. Well done, Martin.

0:25:320:25:34

OK, the next one that I'm going to choose to go through

0:25:340:25:37

would have to be this one.

0:25:370:25:40

Um, the reason I've not chosen this one, unfortunately,

0:25:420:25:45

I think you may have forgotten the lemon juice.

0:25:450:25:48

There's not enough lemon juice in there, and so it's just salty.

0:25:480:25:50

So, all I can taste is the salt, so the balance, for me,

0:25:500:25:53

is not there at all. Oh, Charlotte.

0:25:530:25:56

Have you enjoyed it? Yeah, I've really enjoyed myself, yeah.

0:25:560:25:58

It didn't go as well as I had hoped.

0:25:580:26:00

I did feel like I was running out of time a little bit, so, at the end,

0:26:000:26:03

it was a case of just throwing everything together

0:26:030:26:06

and crossing my fingers.

0:26:060:26:07

So, just two home cooks remain -

0:26:070:26:09

company director Simon and podiatry student Martin.

0:26:090:26:13

But only one can compete for the title of Yes Chef champions

0:26:130:26:16

alongside Ryan on Friday.

0:26:160:26:18

Now, time for the third and final round, the Chef's Special.

0:26:180:26:22

In this round, our cooks will be given a set of ingredients

0:26:220:26:25

to one of Ryan's signature dishes.

0:26:250:26:28

Cooks, the aim of this round is to see what you can make with the same

0:26:280:26:32

ingredients. You'll get to see what Ryan makes a little bit later on.

0:26:320:26:35

But, for you at home, here's today's ingredients.

0:26:350:26:38

Ryan has chosen turbot, pancetta,

0:26:380:26:41

sultanas, butter, fennel, samphire,

0:26:410:26:46

verjus, an acidic grape juice, vermouth, radishes,

0:26:460:26:50

a leek and purple potatoes.

0:26:500:26:53

Easy enough for a Michelin-star chef,

0:26:530:26:55

but what on earth will our home cooks make?

0:26:550:26:57

Right, cooks, you've got one hour to create a delicious dish.

0:26:570:27:02

Reveal your ingredients because your time starts now.

0:27:020:27:05

It's turbot, isn't it?

0:27:090:27:10

Cheers, mate.

0:27:160:27:17

This is the first time our home cooks have seen these ingredients

0:27:170:27:20

and the clock is ticking,

0:27:200:27:22

so will they know where to start?

0:27:220:27:24

I don't know where to start with it. Literally not a clue.

0:27:350:27:38

I don't know what I'm going to do yet.

0:27:380:27:41

I've got to work out how to get the...fillet out of it.

0:27:410:27:44

It's slightly stumped me, but I know the backbone's here,

0:27:440:27:47

so I'm going to try and just come down the backbone first.

0:27:470:27:50

For Simon, his worst nightmare has come true,

0:27:520:27:55

as he is faced with filleting a fish.

0:27:550:27:57

And things are no easier for Martin,

0:27:580:28:00

who has very little experience of working with fish either.

0:28:000:28:03

Simon has finally filleted his fish.

0:28:190:28:21

Now he's just got to work out what he's doing

0:28:210:28:23

with the rest of the ingredients.

0:28:230:28:25

Meanwhile, Martin's fish isn't going quite as well,

0:28:250:28:28

but he's determined not to give up.

0:28:280:28:30

I don't even know what that one is.

0:28:330:28:34

I'm trying to figure out what to do, so I think I know what I'm doing,

0:28:370:28:39

but...

0:28:390:28:41

I think I know what I'm doing, but we'll see.

0:28:410:28:44

I'm trying to pair up the ingredients that I think

0:28:440:28:46

will go best with each other and will work well.

0:28:460:28:48

Hi, Simon. Hiya.

0:28:500:28:52

How are you doing? Are you all right?

0:28:520:28:53

Yeah. I'm OK, thanks. What's your plans?

0:28:530:28:55

What are you going to do? I'm going to pan-fry it in, maybe,

0:28:550:28:58

butter and either thyme or rosemary. I haven't decided which yet.

0:28:580:29:01

And I am probably going to try and slice a piece of pancetta really thinly

0:29:010:29:04

and bake it in the oven and try and get that into, like, a...

0:29:040:29:07

something crisp to place on top.

0:29:070:29:08

Well done. Fingers crossed.

0:29:080:29:10

We'll see. Well done.

0:29:100:29:11

OK. All right.

0:29:110:29:12

Hiya, Martin. Hi, guys.

0:29:120:29:14

How are you doing? All good? Not too bad.

0:29:140:29:16

Confident? Um, no.

0:29:160:29:18

No? No. OK.

0:29:180:29:19

Oh, no. I rarely cook with fish, and I'm just, kind of, winging it.

0:29:190:29:23

OK. So, what's your plan?

0:29:230:29:25

What are you going to make? I'm going to use fennel, leek,

0:29:250:29:28

and the head from the fish, a bit of vegetable stock, garlic,

0:29:280:29:33

salt and pepper, samphire, and I'm going to, kind of, reduce that down.

0:29:330:29:37

Make a nice sauce out of it.

0:29:370:29:39

I'm going to pan-fry the fish.

0:29:390:29:42

Yeah. I haven't got it all figured out yet.

0:29:420:29:44

All right, we'll let you get on.

0:29:440:29:46

Thank you very much. Enjoy. All right, thanks.

0:29:460:29:48

So, both our cooks are finally on their way.

0:29:500:29:52

Simon has a plan and is sticking to it,

0:30:010:30:03

but after failing to fillet his fish neatly, Martin's got other ideas.

0:30:030:30:08

Hiya, Martin. Hi, guys. So I've slightly adapted what I'm going to do.

0:30:090:30:12

I'm just going to poach the fish at the end in the cooking liquor that I've made.

0:30:120:30:16

It's going to be kind of a stew,

0:30:160:30:18

with leeks and the purple potatoes and a stock that I made and some

0:30:180:30:22

samphire and some vermouth.

0:30:220:30:24

Brilliant. That's where we're going. OK, cool. Excellent.

0:30:240:30:26

Simon filleted his fish, and it looks beautiful,

0:30:290:30:33

although he hasn't identified all the ingredients.

0:30:330:30:35

No, I think it's a bit daunting when you see it like that,

0:30:350:30:38

you're thinking, "Wow, what am I going to do?"

0:30:380:30:41

You start off with a plan and it all starts to come together.

0:30:410:30:44

Martin seems to kind of just be going along with the flow.

0:30:440:30:48

I like the way he has used the fish in two ways, so he's filleted it,

0:30:480:30:52

all right, he's not made a brilliant job of filleting it,

0:30:520:30:54

but he's made a sauce with the head, which is fantastic.

0:30:540:30:58

Yes. That's what I'm looking for.

0:30:580:31:00

All right, so that's impressive.

0:31:000:31:02

You'd better get back and see how they're getting on.

0:31:020:31:04

Let's go. Let's have some fun.

0:31:040:31:06

This is the last chance for our home cooks to prove to Ryan that they are

0:31:070:31:11

his perfect partner for the Friday final.

0:31:110:31:13

Cooks, there's just two minutes left, two minutes to go.

0:31:130:31:17

With time quickly running out,

0:31:220:31:23

our cooks need to start plating up their dishes.

0:31:230:31:25

That's come out better than I expected!

0:31:320:31:33

It looks OK.

0:31:350:31:36

That's it, time is up, you've done all you can,

0:31:370:31:40

step away from your dishes.

0:31:400:31:42

It's time to taste.

0:31:420:31:44

First to be judged is company director Simon.

0:31:440:31:47

He has made pan-fried turbot, served with pancetta crisps,

0:31:470:31:50

purple potatoes and fondant leeks.

0:31:500:31:53

There you go. What did you think of the challenge?

0:31:530:31:56

When the fish came out, I was a bit overwhelmed at first,

0:31:560:31:59

and then I figured out what to do with it.

0:31:590:32:01

Just tried to keep it simple from there.

0:32:010:32:03

Fingers crossed. Right, let's try it.

0:32:030:32:05

It's a shame about the colour of the potatoes,

0:32:070:32:09

because it's nice to see them vibrant,

0:32:090:32:10

so maybe if they were open a little bit, it would look quite...

0:32:100:32:13

OK.

0:32:130:32:14

So the fish is cooked absolutely perfect.

0:32:210:32:23

Not overcooked at all.

0:32:250:32:26

That's nice, very nice.

0:32:290:32:31

And then a little burst of acidity, works quite well.

0:32:310:32:34

Little burst of sweetness.

0:32:340:32:36

Thank you. Fantastic.

0:32:360:32:37

All well-balanced, really good.

0:32:370:32:39

Well done. Thank you.

0:32:390:32:40

There we go. Simon, this looks beautiful.

0:32:420:32:43

It was my worst nightmare. Pulled back the tea towels and there was a

0:32:430:32:46

big...not just a little fish, a big monster fish, and I was like,

0:32:460:32:50

"Oh, my... What am I going to do here?"

0:32:500:32:52

What did you think, Ryan?

0:32:520:32:53

Yeah, lovely.

0:32:530:32:55

You're going to get the same kind of flavours with my dish.

0:32:550:32:59

We are? Yeah. Wow!

0:32:590:33:01

So that's exactly what I'm looking for.

0:33:010:33:02

You've got that saltiness at the back of your mouth there,

0:33:020:33:05

you've got the acidity, the sweetness, yeah...

0:33:050:33:08

You must be impressed if that's the kind of thing you're doing?

0:33:080:33:11

Yes, he's thinking like me. I think that's a first, actually,

0:33:110:33:13

that we've had someone who nearly got it to how the chef has made it -

0:33:130:33:17

your dish.

0:33:170:33:18

Next to be judged is podiatry student Martin.

0:33:180:33:21

He's chosen to make a poached turbot broth with purple potatoes and leeks,

0:33:210:33:26

garnished with radishes and fennel.

0:33:260:33:28

There you go.

0:33:290:33:31

How was the challenge for you, Martin?

0:33:310:33:33

I've never seen a turbot before, nor had I filleted a fish,

0:33:330:33:36

so it was a challenge, but it went OK.

0:33:360:33:40

Because I didn't fillet it correctly, and as cleanly as I wanted to,

0:33:400:33:43

I knew I had to go with something like this.

0:33:430:33:45

Yes, because at first you had a different plan, didn't you?

0:33:450:33:48

Yeah. So I wanted to go with something like a broth,

0:33:480:33:51

get lots of flavour in there from the turbot as well.

0:33:510:33:53

Yeah, so, hopefully it tastes nice.

0:33:530:33:55

Brilliant, OK. So let's tuck in.

0:33:550:33:56

Nice level of sweetness there, isn't there?

0:33:590:34:02

It's very moreish.

0:34:020:34:03

And the fish cooked lovely as well.

0:34:070:34:09

Big, punchy flavours.

0:34:090:34:10

The leeks, lovely. I like the way you have done the leek, not al dente...

0:34:100:34:14

Just with a little bit of bite.

0:34:140:34:16

Nice little punch there at the end because the sauce is acidic,

0:34:200:34:24

a little bit of sweetness to it, the fish is lovely and sweet,

0:34:240:34:26

and then a little kick of salt.

0:34:260:34:28

Lovely. That's a really good plate of food.

0:34:280:34:30

Thank you. Well done, Martin.

0:34:300:34:32

Thank you.

0:34:320:34:33

Considering I'd never filleted a turbot before,

0:34:350:34:38

I think I made a pretty good dish out of it,

0:34:380:34:40

and Chef seemed to enjoy it.

0:34:400:34:41

So I'm happy.

0:34:410:34:43

Yeah, really good. To be honest with you,

0:34:430:34:44

if you look at the balance of flavour, he thought,

0:34:440:34:46

"Right, OK, backtrack, let's fix this now." I like that.

0:34:460:34:49

Yeah, because he'd never filleted a fish before. Yeah.

0:34:490:34:52

And he did it to the best of his ability,

0:34:520:34:54

but realised it didn't look that great, so he changed his plan.

0:34:540:34:58

And, wow... Yeah.

0:34:580:35:00

..what he changed it to.

0:35:000:35:02

I honestly don't envy you, Ryan.

0:35:020:35:05

So with the final challenge complete,

0:35:050:35:07

Ryan has to decide which of our two home cooks will return as his partner

0:35:070:35:11

and compete against his peers on Friday.

0:35:110:35:14

I was pleased I managed to put up a nice dish.

0:35:140:35:15

Chef said he liked it, so hopefully he did and he wasn't lying to me!

0:35:150:35:18

I think overall I'm pretty happy.

0:35:190:35:21

I did as good as I could do.

0:35:210:35:23

Now, have you got an idea of who you might be taking through with you?

0:35:230:35:27

I did have before he brought that bowl of food in!

0:35:270:35:29

Before Ryan announces the winner,

0:35:320:35:34

let's see what he makes with all those ingredients.

0:35:340:35:37

So, Chef, it's over to you.

0:35:390:35:41

So what we're going to do, we're going to do turbot pan-fried,

0:35:410:35:44

we're going to make a little stock out of the bones

0:35:440:35:46

and then we're going to make a verjus reduction,

0:35:460:35:49

sweet and sour sauce with the sultanas,

0:35:490:35:51

serve it with samphire, a little bit of Alsace bacon,

0:35:510:35:54

purple potatoes that we're just going to fry off,

0:35:540:35:56

a bit of raw radish and some leek.

0:35:560:35:58

Right, OK, so I'm going to start by prepping the turbot.

0:35:580:36:01

Find that backbone,

0:36:010:36:02

and then you can see that purpose-made line,

0:36:020:36:05

so we know exactly where to run the knife.

0:36:050:36:06

Straight on the back.

0:36:080:36:09

So I'm taking the head away.

0:36:120:36:14

So we're just going to put this in, you can see as the oil hits,

0:36:140:36:17

it's really, really hot, it's exactly what we're looking for.

0:36:170:36:20

Hear that? Just let that tick over nicely, just roasting away.

0:36:200:36:25

So we'll pick out the best piece of fish that I'm going to

0:36:250:36:27

impress you guys with.

0:36:270:36:28

So just straight down here, like this.

0:36:280:36:30

He makes it look easy!

0:36:310:36:32

And then take off that skirt.

0:36:330:36:36

I'm just going to take a nice portion off...

0:36:360:36:39

..and we're going to go for this lovely piece of fish here.

0:36:410:36:45

That's what we're going to be serving, OK?

0:36:450:36:46

OK. OK, so we're just going to have a little look at these bones.

0:36:460:36:50

It's nice and roasted. OK.

0:36:500:36:53

So, leave that to roast,

0:36:530:36:55

and we're going to pop in a little bit of leek into that stock.

0:36:550:36:58

We're going to pop a little bit of fennel,

0:36:580:37:01

a bit of flat leaf parsley, OK?

0:37:010:37:03

That already smells nice.

0:37:060:37:07

OK, so I'm happy with that.

0:37:070:37:09

I'm just going to add a little bit of vermouth.

0:37:100:37:13

You can see it just cleaning the bottom of that pan.

0:37:150:37:17

All I'm going to do now is just add the water...

0:37:170:37:20

..over that. OK, so, that's it.

0:37:210:37:23

Now we're going to get the verjus reducing down.

0:37:240:37:27

And that will reduce down by half.

0:37:270:37:28

Love that. Before we put the fish in,

0:37:320:37:34

we're going to start by building the flavour of this dish, OK?

0:37:340:37:37

I'm going to start by putting the bacon in.

0:37:370:37:39

Put about five pieces on the fish.

0:37:400:37:43

When did you start cooking, Ryan?

0:37:430:37:45

When I was a kid.

0:37:450:37:46

Yeah, just from an early age.

0:37:460:37:48

OK, but when did you decide that you wanted to do it as a career?

0:37:480:37:52

I think I've always wanted... I always knew from about 14 or 15.

0:37:520:37:56

Wow, OK. Yeah, I just said I want to do cooking,

0:37:560:37:58

I want to travel the world. Went to my auntie's in France,

0:37:580:38:02

spent a few weeks over there, and that was it.

0:38:020:38:03

And you stayed in France for five years, was it?

0:38:030:38:06

Yeah, just shy of five years.

0:38:060:38:08

Wow. Working with some of the best chefs in the world.

0:38:080:38:10

So as you can see, all the flavour of this bacon is coming out.

0:38:110:38:13

A little bit of caramelisation on these leeks, not too much.

0:38:130:38:17

We've got all the flavour from the bacon going into the leeks.

0:38:170:38:19

OK? So, to finish, we are going to serve it with a verjus sauce,

0:38:190:38:24

and to finish the verjus sauce,

0:38:240:38:25

we're going to finish it with spring onion and sultanas,

0:38:250:38:27

which is going to give us a kind of sweet and sour savoury sort of flavour

0:38:270:38:32

going on. So it's a lot of flavours bouncing around in the mouth.

0:38:320:38:36

OK. So the next step, we'll prepare the radishes, again for presentation.

0:38:360:38:41

These are so beautiful, these breakfast radishes.

0:38:410:38:44

So I think we're ready now to add the fish.

0:38:440:38:46

We're going to get the fish into that pan now, OK?

0:38:460:38:48

So I'm just going to get a little cloth here to drain this off onto.

0:38:500:38:53

I want a nice caramelisation on that fish, it's getting there.

0:38:560:38:59

So we're going to drop the potatoes.

0:38:590:39:01

OK, so the fish is cooking nicely, looking lovely.

0:39:030:39:06

I've decided to put the samphire in there.

0:39:070:39:09

That's how I'll finish the samphire,

0:39:090:39:11

so the samphire is going to be ready to come out now.

0:39:110:39:13

So that was in there for, what, 30 seconds?

0:39:130:39:15

These potatoes, we're just going to pull out like so,

0:39:150:39:18

let them cool down for a second.

0:39:180:39:19

So that's all I wanted that stock for.

0:39:230:39:24

I've got my little radishes there, I'll bring them back in a second.

0:39:240:39:27

So that's going to reduce, we've got the fish on the go over here.

0:39:270:39:30

Just pull off these radishes.

0:39:320:39:33

We're going to start plating this up now.

0:39:350:39:37

Finish off the sauce, we're going to Monte au Beurre,

0:39:380:39:40

so that means thicken with butter.

0:39:400:39:42

OK? So that's my French influence coming out.

0:39:420:39:44

So, potatoes, as simple as this, guys.

0:39:440:39:47

Push them and crush them.

0:39:470:39:49

Look at these beautiful colours.

0:39:490:39:51

You know, we don't want too much carbs on there.

0:39:550:39:57

Can I have a trusty assistant?

0:39:590:40:01

There we go, just keep moving around like that.

0:40:010:40:02

The verjus.

0:40:050:40:06

So last-second, spring onions, sultanas, got that perfect.

0:40:080:40:12

Wow.

0:40:120:40:13

Very nice.

0:40:160:40:18

Amazing. Bon appetit.

0:40:180:40:19

What do we think, guys? It's absolutely gorgeous.

0:40:210:40:23

It's beautiful. The sauce is unreal.

0:40:230:40:25

Absolutely amazing, Ryan.

0:40:260:40:28

Thank you so much.

0:40:280:40:29

Thank you. Now, it is time to reveal who you're going to be taking to the

0:40:290:40:32

Friday final with you, but before you do,

0:40:320:40:35

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

0:40:350:40:37

In the first round, Simon impressed Ryan with his cote de boeuf

0:40:390:40:42

and Cafe de Paris butter.

0:40:420:40:44

Yes, the beef's cooked very nice. I like the spice in the butter.

0:40:440:40:46

He scraped through the skills challenge with his sauce vierge.

0:40:460:40:50

And in the final round, he was faced with his worst nightmare but

0:40:500:40:53

successfully managed to fillet a fish

0:40:530:40:55

and really impressed Ryan with his pan-fried turbot,

0:40:550:40:57

served with pancetta crisps, purple potatoes and fondant leeks.

0:40:570:41:01

You'll get the same kind of flavours with my dish.

0:41:010:41:03

Wow! So, yeah, that's exactly what I'm looking for.

0:41:030:41:06

I started off just not wanting to go out first,

0:41:060:41:07

and I've got more competitive during the day,

0:41:070:41:09

and now I really want to win.

0:41:090:41:11

Meanwhile, Martin impressed Ryan in round one,

0:41:110:41:14

despite a mishap with his recipe.

0:41:140:41:16

I can't pick up the whisky much.

0:41:160:41:17

Were you trying to flambe it? I didn't have enough time to flambe it.

0:41:170:41:20

He stole the show in round two by creating the perfect balance of flavour

0:41:200:41:23

in his sauce vierge.

0:41:230:41:25

Hit every spot that I am looking for.

0:41:250:41:27

Well done. And in the final round, he struggled to fillet the turbot,

0:41:270:41:31

but his quick thinking enabled him to change his plan and produce a

0:41:310:41:35

poached turbot broth.

0:41:350:41:36

That's a really good plate of food. Thank you.

0:41:360:41:38

Simon's dish was also beautiful, very different kind of dish,

0:41:380:41:41

but it's up to Chef, so we'll see.

0:41:410:41:43

Firstly, I would like to say well done to you both.

0:41:450:41:48

You've impressed me, and I know you've impressed Ryan.

0:41:480:41:51

But, unfortunately, only one of you can go through to the Friday final with Ryan,

0:41:510:41:56

and he has made his decision.

0:41:560:41:58

So it is over to you, Chef.

0:41:580:42:00

I made my decision and the reason I've chosen this person is because

0:42:000:42:03

I feel as though this person could represent my dishes in a kind of

0:42:030:42:09

methodical way, and does it exactly how I want to do it.

0:42:090:42:12

So the person that's coming through...

0:42:120:42:14

..is Simon.

0:42:160:42:18

Thank you very much. Congratulations. Well done.

0:42:180:42:20

Well done, mate. Cheers. Well done.

0:42:200:42:22

Thank you. Sorry about that, but you know, it was really, really close.

0:42:220:42:28

Martin put up a fantastic plate of food, but I'm over the moon.

0:42:280:42:31

I can't wait for the Friday final now.

0:42:310:42:33

With the acidity and the sweetness, great.

0:42:330:42:35

Thank you very much. Well done.

0:42:350:42:37

When you come on Friday, make sure you keep focused and most of all,

0:42:370:42:40

enjoy it. Yes, Chef.

0:42:400:42:41

Well done.

0:42:410:42:42

Tomorrow on Yes Chef,

0:42:440:42:46

four more home cooks go all out to impress super-chef Maryanne Gilchrist.

0:42:460:42:51

It was by the skin of your teeth between you two.

0:42:510:42:53

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

0:42:530:42:56

Oh, dear. Not getting the point of it.

0:42:560:42:58

But only one can become her partner for the Friday final.

0:42:580:43:02

It's a health and safety issue. I apologise.

0:43:020:43:04

Michelin-starred chef Ryan Simpson has his eye on the prize as he puts four home cooks through a series of culinary challenges, including how to make the perfect sauce vierge. Ryan 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?


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