0:00:01 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:07 > 0:00:08For the first time ever,
0:00:08 > 0:00:11amateur home cooks will be paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:15 > 0:00:16Have you done any cooking?
0:00:18 > 0:00:22Each day an award-winning chef will choose their perfect partner
0:00:22 > 0:00:24from four talented home cooks.
0:00:26 > 0:00:28It really is on a knife edge.
0:00:28 > 0:00:30Then in the Friday final,
0:00:30 > 0:00:33all four pairs will go head-to-head to cook for culinary royalty...
0:00:34 > 0:00:36Pierre Koffmann.
0:00:36 > 0:00:39What impresses me with food is the end result.
0:00:39 > 0:00:40The taste is the most important.
0:00:40 > 0:00:43For the chefs, their professional pride is at stake.
0:00:43 > 0:00:46Bring the home cooks in!
0:00:46 > 0:00:49For the home cooks, it will be the ultimate test.
0:00:50 > 0:00:53Yes! And who will win?
0:00:53 > 0:00:55This is Yes Chef.
0:00:58 > 0:01:00Hello, and welcome to Yes Chef.
0:01:00 > 0:01:02Let's see who's cooking in the kitchen today.
0:01:02 > 0:01:05First, it's Hussain Chaudhry,
0:01:05 > 0:01:07an administrator from Manchester.
0:01:07 > 0:01:10My strength is flavours, especially spices,
0:01:10 > 0:01:11given my heritage.
0:01:11 > 0:01:14Just having the opportunity is great, but I'd love to win.
0:01:14 > 0:01:16Next is Julie Jones,
0:01:16 > 0:01:18a full-time mum from Carlisle.
0:01:18 > 0:01:20I love to cook Italian food.
0:01:20 > 0:01:21It's my passion.
0:01:21 > 0:01:23I love the flavours.
0:01:23 > 0:01:25I should have been born Italian, really.
0:01:25 > 0:01:27Andrew Sharpe is a butcher
0:01:27 > 0:01:29from Dalton in Furness.
0:01:29 > 0:01:33People will describe my food as simple farmhouse.
0:01:33 > 0:01:35No complications.
0:01:35 > 0:01:36And finally,
0:01:36 > 0:01:39Barry Large is a sales training manager from Staffordshire.
0:01:39 > 0:01:42My strength in the kitchen is being quite experimental,
0:01:42 > 0:01:43and being quite level-headed.
0:01:43 > 0:01:47I'm confident that I've got a really good chance of winning today.
0:01:47 > 0:01:48So, we've met our cooks.
0:01:48 > 0:01:50It's time, now, to meet our chef.
0:01:50 > 0:01:54With restaurants in both London and his native Wales,
0:01:54 > 0:01:56it's Bryn Williams.
0:01:58 > 0:02:00Today's chef, Bryn Williams,
0:02:00 > 0:02:03trained in some of the most prestigious kitchens in London.
0:02:05 > 0:02:09He developed a reputation for immaculate, modern, European cooking
0:02:09 > 0:02:13whilst working for esteemed chef Michel Roux Jr,
0:02:13 > 0:02:15and now has both a London restaurant
0:02:15 > 0:02:17and one in his hometown of Colwyn Bay.
0:02:19 > 0:02:23What I really love about food is the smile you can give to somebody else,
0:02:23 > 0:02:26and for me as a chef, the greatest thing I can see is an empty plate.
0:02:26 > 0:02:27That's job done.
0:02:29 > 0:02:31Having cooked for royalty,
0:02:31 > 0:02:35Bryn's standards are incredibly high and he knows exactly what it takes
0:02:35 > 0:02:36to impress in the kitchen.
0:02:36 > 0:02:38The key thing for me is the flavour.
0:02:38 > 0:02:40Got to be flavour first.
0:02:40 > 0:02:42Presentation's very, very important and then the balance of the
0:02:42 > 0:02:45ingredients in and around that has got to be flavour first, has to be.
0:02:47 > 0:02:48When they're showing me their dish,
0:02:48 > 0:02:50I need to see different techniques in there.
0:02:50 > 0:02:53They must be able to listen and work clean and tidy.
0:02:53 > 0:02:55If they've got those three things,
0:02:55 > 0:02:57we can hopefully go further on to the final, and maybe win it.
0:03:00 > 0:03:03Welcome, Bryn. It's an absolute pleasure to have you here today.
0:03:03 > 0:03:05Thanking you. Now, our four home cooks
0:03:05 > 0:03:08are going to be doing everything they can to impress you
0:03:08 > 0:03:11in the hope that you're going to pick one of them as your partner
0:03:11 > 0:03:13in the Friday final. OK. What will you be looking for?
0:03:13 > 0:03:16An understanding of ingredients, an understanding of cooking techniques,
0:03:16 > 0:03:18and they must be able to listen or follow a recipe,
0:03:18 > 0:03:20which obviously for Friday it's very, very important,
0:03:20 > 0:03:23cos there's a team effort, so listening is very important.
0:03:23 > 0:03:24OK, well, let's get going.
0:03:24 > 0:03:27This is round one, Dish Of The Day.
0:03:27 > 0:03:30So, home cooks, you are going to be creating one dish for Bryn
0:03:30 > 0:03:33that you believe will set you apart from the rest.
0:03:33 > 0:03:37Now, you only have 45 minutes, so use your time wisely,
0:03:37 > 0:03:41because after this round, one of you, sadly, will be going home.
0:03:41 > 0:03:42So, Chef, it's over to you.
0:03:42 > 0:03:44Enjoy yourselves.
0:03:44 > 0:03:46Taste everything. Let's get cooking.
0:03:46 > 0:03:48ALL: Yes, Chef.
0:03:48 > 0:03:49Our cooks are off,
0:03:49 > 0:03:52and with one of them destined to leave the competition at the
0:03:52 > 0:03:55end of this round, they are going all out to impress Chef Bryn.
0:03:58 > 0:04:01There's only 45 minutes on the clock, but for full-time mum Julie,
0:04:01 > 0:04:03she's at her best in the kitchen.
0:04:03 > 0:04:05I feel like I'm getting into it, now.
0:04:05 > 0:04:07When I'm cooking, I feel happy.
0:04:07 > 0:04:10I know that maybe sounds really cheesy, but it's true.
0:04:12 > 0:04:13Hi, Hussain. Hi.
0:04:13 > 0:04:16How's things? You OK? Yeah, not too bad. It's more just making sure,
0:04:16 > 0:04:18like, the fish has a bit of time in the spices.
0:04:18 > 0:04:21So, what are you actually doing for us? What's your signature dish?
0:04:21 > 0:04:23So, basically Pakistani fish and chips. OK!
0:04:23 > 0:04:26So, Friday nights, my gran always used to love getting fish and chips,
0:04:26 > 0:04:29but we wanted to do this sort of Indian take on it.
0:04:29 > 0:04:31OK. So, we always used to do, like, a pakora batter on our fish.
0:04:31 > 0:04:34And what fish are you going to be cooking for us? It's coley.
0:04:34 > 0:04:37Coley? Cos it's quite... Yeah. Quite meaty, and it can take the spice.
0:04:37 > 0:04:38And the chickpeas over there...?
0:04:38 > 0:04:41So, you'd get, sort of, mushy peas with, like, fish and chips,
0:04:41 > 0:04:43it's that sort of take on it.
0:04:43 > 0:04:45So it's the Indian street food thing called chaat,
0:04:45 > 0:04:47so it's a bit of a take on that, basically.
0:04:47 > 0:04:49Great, there we are. Sounds amazing. Good luck.
0:04:49 > 0:04:51Good luck. Thank you. Looks good.
0:04:51 > 0:04:55So, while Hussain feels at home cooking his family favourite,
0:04:55 > 0:04:58Andrew's already having trouble with his timing.
0:04:58 > 0:04:59Two rings, three pans to cook,
0:04:59 > 0:05:03so stand twiddling your thumbs for a little bit, I'm afraid.
0:05:04 > 0:05:05Hi, Julie. Hi.
0:05:05 > 0:05:08What are we up to? I'm going to make Italian seafood broth
0:05:08 > 0:05:10with fresh spaghetti. Oh. Nice, OK.
0:05:10 > 0:05:12Are you going to make your own spaghetti?
0:05:12 > 0:05:14Yes, the pasta's resting in the fridge at the moment. Oh, that's OK.
0:05:14 > 0:05:17You're going to need all that 45 minutes, aren't you, really?
0:05:17 > 0:05:19Yes, yes. Everything else is what, clams?
0:05:19 > 0:05:21Clams, mussels, I've got some squid.
0:05:21 > 0:05:22So what have we got in here? You've got...?
0:05:22 > 0:05:24Shallots, thyme, garlic, chilli.
0:05:24 > 0:05:26Just with some salt and some olive oil.
0:05:26 > 0:05:29And then I'm going to put some tomato puree and fish stock,
0:05:29 > 0:05:32white wine, cook it down and then I'll do the fish at the last minute.
0:05:32 > 0:05:34And the reason why you're cooking last-minute?
0:05:34 > 0:05:37Just because they only take a small amount of time to cook.
0:05:37 > 0:05:39OK, good. Keep them plump and juicy. Oh, nice. Fantastic.
0:05:39 > 0:05:42That sounds good. This is the style of food I cook at home anyway,
0:05:42 > 0:05:45but I've practised it and it was within time.
0:05:45 > 0:05:46That helps, doesn't it? Yeah, it does.
0:05:47 > 0:05:49Good luck. Well, good luck. Thank you.
0:05:49 > 0:05:53Keeping everything on track is key when you're cooking for
0:05:53 > 0:05:54one of Britain's top chefs.
0:05:54 > 0:05:57Just, like, a million and one thoughts in your head
0:05:57 > 0:05:58whilst you're cooking.
0:05:59 > 0:06:01Hi, Andrew. Hello. Hi, Andrew.
0:06:01 > 0:06:02How are you? How are you doing?
0:06:02 > 0:06:04If these get cooked in time, I'll be fine.
0:06:04 > 0:06:06I can say you look like you're well in control here.
0:06:06 > 0:06:08Well, it's really simple. OK.
0:06:08 > 0:06:10And it's about flavours rather than complication.
0:06:10 > 0:06:14OK. So, it's about mutton, nicely cooked, pink.
0:06:14 > 0:06:16Yeah. Well, probably rare, for me.
0:06:16 > 0:06:18What's it going with? Turnip or swede.
0:06:18 > 0:06:20Swede? Whichever you call it.
0:06:20 > 0:06:21Carrots, they're mashed.
0:06:21 > 0:06:23So, we're doing a real meat and two veg, aren't we?
0:06:23 > 0:06:25Yeah. But we're going to cook it in meat fat.
0:06:25 > 0:06:28OK, yeah. And then a knob of butter in the sauce as well.
0:06:28 > 0:06:30Always better with a bit of butter.
0:06:30 > 0:06:33Yes. Yeah. Always. Everything tastes better with a bit of butter.
0:06:34 > 0:06:37Can you actually believe 20 minutes has gone already?
0:06:37 > 0:06:40Don't tell me that. It seriously has!
0:06:40 > 0:06:43And as pressure builds in the kitchen, training manager Barry
0:06:43 > 0:06:46is discovering that time may not be on his side.
0:06:46 > 0:06:48Hi, Barry. Hi.
0:06:48 > 0:06:49How's it going? Yeah, good.
0:06:49 > 0:06:52How are you going? Confused by certain things.
0:06:52 > 0:06:54Hang on. You have done this dish before, yeah?
0:06:54 > 0:06:56Once. Once? Oh, OK.
0:06:56 > 0:06:57And it took an hour and 15 minutes.
0:06:57 > 0:06:58SHE GASPS
0:06:58 > 0:07:01What are you making? Yeah. I'm doing fillet of pork
0:07:01 > 0:07:04with some butternut squash puree, some discs.
0:07:04 > 0:07:07Doing a quail scotch egg and a Madeira sauce.
0:07:07 > 0:07:10I see some black pudding over there. The black pudding is going to be for,
0:07:10 > 0:07:12I'm going to do some discs of black pudding. OK.
0:07:12 > 0:07:15So, I'm trying to use pork in three different ways, so you've got the fillet,
0:07:15 > 0:07:18you've got the sausage meat over there for the scotch eggs
0:07:18 > 0:07:21and you've got the black pudding as well. So you've got your work cut out.
0:07:21 > 0:07:24Yes. You need to save half an hour somewhere. I do, but I cooked it for two last time,
0:07:24 > 0:07:27so I'm hoping getting rid of that other person helps.
0:07:27 > 0:07:29OK. How long are you cooking it? Two minutes. Good lad.
0:07:29 > 0:07:31And then it's iced water and...
0:07:31 > 0:07:33So a nice runny yolk. Touch wood.
0:07:34 > 0:07:37Halfway through and the cooks have just over 20 minutes left
0:07:37 > 0:07:39to wow Bryn with their dish.
0:07:40 > 0:07:43So, Bryn, whose menu at the minute excites you?
0:07:43 > 0:07:47If Barry can pull it off... He's got a lot to do, done it once,
0:07:47 > 0:07:50took an hour and a half. I might eat humble pie, but on paper...
0:07:50 > 0:07:53It's too much. It's too much to do and he hasn't practised enough.
0:07:53 > 0:07:56You're going to a competition, you've got to practise. Yeah.
0:07:56 > 0:07:59Quail's eggs have just gone in. If they're not cooked for two minutes,
0:07:59 > 0:08:02the inside will be either too soft or too hard,
0:08:02 > 0:08:05so I'm just trying to... That's my biggest concern.
0:08:05 > 0:08:08Julie seems very confident in her cooking ability. She understands ingredients,
0:08:08 > 0:08:11she understands that mussels and clams don't take long to cook,
0:08:11 > 0:08:13so she's put that to the side. She's made pasta,
0:08:13 > 0:08:15so if she pulls that off, which I think she will be able to,
0:08:15 > 0:08:18she seems very calm and in control, it seemed an interesting dish.
0:08:18 > 0:08:20It's quite wet. It'll be fine, it'll be fine.
0:08:20 > 0:08:24I would normally rest the dough for quite a lot of time in the fridge,
0:08:24 > 0:08:27and it goes a lot colder and easier to handle, so I'm against the clock,
0:08:27 > 0:08:29but we'll go for it, shall we?
0:08:29 > 0:08:32Hussain has a lot of ingredients,
0:08:32 > 0:08:34there's a lot of spices, there's a lot going on.
0:08:34 > 0:08:38I like the fact he's trying to do his take on a British classic,
0:08:38 > 0:08:40and he's cooking from the heart completely.
0:08:40 > 0:08:43Yeah, all right, it should be letting of a bit more water
0:08:43 > 0:08:45than it is, though, so it fries a little bit better.
0:08:45 > 0:08:48Otherwise the batter doesn't stick to it properly,
0:08:48 > 0:08:50if it's not wet enough, so we shall see.
0:08:50 > 0:08:54Now, Andrew is doing your meat and two veg.
0:08:54 > 0:08:57Two veg, yeah. He's going to cook a bit of meat, boil some veg.
0:08:57 > 0:08:58Is that his ceiling?
0:08:58 > 0:09:02Two rings is definitely interesting for the stress levels,
0:09:02 > 0:09:03that's for sure.
0:09:03 > 0:09:04Well, then, I'll let you go back in there
0:09:04 > 0:09:06and see how they're getting on. Let's go.
0:09:09 > 0:09:11Time is running out for our home cooks,
0:09:11 > 0:09:13but Julie's as cool as a cucumber.
0:09:14 > 0:09:16OK, Julie. Hi. How are you getting on?
0:09:16 > 0:09:18Yeah, everything's under control, I think. Pasta's rolled.
0:09:18 > 0:09:21That's a big skill, that, you know. I love making pasta.
0:09:21 > 0:09:23I make it all the time. Fantastic. Thank you.
0:09:23 > 0:09:25So, you've got about 14 minutes left, roughly.
0:09:25 > 0:09:28Yes, so I'm just going to check the broth has got enough flavour in it.
0:09:28 > 0:09:31OK. I'll check to see if there's enough chilli in it, actually,
0:09:31 > 0:09:33cos some chillies aren't that hot, are they?
0:09:33 > 0:09:35You're tasting, that's a good thing. Yeah.
0:09:35 > 0:09:36A lot of people don't taste what they eat.
0:09:36 > 0:09:38As a chef, we need to know what they're eating.
0:09:38 > 0:09:41Exactly. Right. I'll leave you to it. Thanks.
0:09:41 > 0:09:43But while Julie finesses her dish,
0:09:43 > 0:09:46on the other side of the kitchen, it's a different story.
0:09:47 > 0:09:48Everything's quite last-minute,
0:09:48 > 0:09:51so I'm just trying to make sure I've got everything where it needs to be.
0:09:51 > 0:09:54I may have overcomplicated things.
0:09:54 > 0:09:58I will see, when we get to plating up, how much is actually done.
0:09:58 > 0:10:00Timing's always the problem. Cooking the meat
0:10:00 > 0:10:02and having it resting for the right amount of time,
0:10:02 > 0:10:06not cold, that's the key timing, but I'm glad I made it simple.
0:10:06 > 0:10:07That's all I can say.
0:10:10 > 0:10:13OK, Barry, how are you getting on? So the sauce is currently juicing.
0:10:13 > 0:10:15Yeah? Scotch egg's ready to go in.
0:10:15 > 0:10:17Pork's in the... That's a big scotch egg, isn't it?
0:10:17 > 0:10:19This is going to be a man's portion, this, isn't it?
0:10:19 > 0:10:22It is, yes. I'm going to try and make it look as pretty as possible.
0:10:22 > 0:10:25Well, good luck. Remember, keep tasting everything. Yes. Good luck.
0:10:29 > 0:10:31Timing's a bit more crucial now.
0:10:31 > 0:10:34Didn't matter before. Now it really matters.
0:10:34 > 0:10:37So, with the pakora batter, it changes a noise when it's cooked,
0:10:37 > 0:10:39and the actual fish is cooked.
0:10:39 > 0:10:42But it's a bit difficult when there's chips in there as well.
0:10:42 > 0:10:44Still got about seven minutes.
0:10:44 > 0:10:45Seven minutes!
0:10:46 > 0:10:48Oh, dear.
0:10:52 > 0:10:55Tepid frying pan, that's good, Bryn, isn't it?
0:10:55 > 0:10:56Any salt or pepper with it?
0:10:56 > 0:10:58Yeah, it's going to be. Going to be.
0:11:03 > 0:11:05Definitely smells like sheep.
0:11:10 > 0:11:14I'm getting there, just keeping a close eye on the giant scotch egg.
0:11:14 > 0:11:16Sauce is there, need to cook these discs off.
0:11:24 > 0:11:25There we go, cooked.
0:11:25 > 0:11:27I was more worried about the turnips,
0:11:27 > 0:11:29but it's the carrots I need to worry about.
0:11:35 > 0:11:38Cooks, you have just 30 seconds to get that food on the plate.
0:11:55 > 0:11:57Stop cooking. Time is up.
0:11:58 > 0:12:00No more. Step away from your plates.
0:12:01 > 0:12:04Right, that's it. Round one is done.
0:12:04 > 0:12:05It's now time to taste.
0:12:07 > 0:12:10First to be judged is Hussain with his Dish Of The Day,
0:12:10 > 0:12:14pakora-battered Coley with masala chips, served with chickpea salad,
0:12:14 > 0:12:17or as he likes to call it, Pakistani fish and chips.
0:12:19 > 0:12:20Right, I'm ready, look.
0:12:20 > 0:12:22I'm ready!
0:12:22 > 0:12:24How did you find the challenge?
0:12:24 > 0:12:26Yeah, it was good. It went really quick, though.
0:12:26 > 0:12:28Yeah. It does, doesn't it? Yeah, it does.
0:12:28 > 0:12:30Ready to tuck in? I am indeed.
0:12:33 > 0:12:34Look at that.
0:12:41 > 0:12:45The flavours and the smells, the aromatic smells.
0:12:45 > 0:12:46Beautiful.
0:12:53 > 0:12:55I think the fish inside is cooked beautifully.
0:12:55 > 0:12:57Batter's nice and crisp.
0:12:57 > 0:12:59It's a well-balanced dish.
0:12:59 > 0:13:01And you can see you've cooked this from here.
0:13:01 > 0:13:03It's come from the heart.
0:13:03 > 0:13:05The soul. And you can taste it on the plate.
0:13:05 > 0:13:07A very well-executed dish.
0:13:07 > 0:13:09Brilliant. You should be really happy with that.
0:13:09 > 0:13:11Thank you. Really happy. Do you know what I mean?
0:13:11 > 0:13:13He's smiling now! Yeah, yeah.
0:13:13 > 0:13:14I'm absolutely thrilled.
0:13:14 > 0:13:17Some really positive comments and really happy,
0:13:17 > 0:13:19so left me smiling at the end.
0:13:19 > 0:13:20JULIE: Mm. Lovely spices.
0:13:21 > 0:13:24That was impressive. Yeah, very impressive.
0:13:24 > 0:13:26That fish was lovely. Those chips were delicious as well.
0:13:26 > 0:13:27Yeah, they were good.
0:13:27 > 0:13:30Next is Julie with her Dish Of The Day.
0:13:30 > 0:13:35Seafood broth with clams, squid, mussels and freshly made spaghetti.
0:13:35 > 0:13:37Come on, you can smile now. It's over.
0:13:37 > 0:13:38Yes. Relax a little bit.
0:13:38 > 0:13:39THEY LAUGH
0:13:39 > 0:13:40How did you find the challenge?
0:13:40 > 0:13:43I really enjoyed it once the nerves settled a little bit. Yeah?
0:13:43 > 0:13:45But, yeah. The quickest 45 minutes of my life.
0:13:47 > 0:13:48Well, let's get stuck in.
0:13:48 > 0:13:50Let me taste some of the pasta first.
0:13:50 > 0:13:53That's... The labour of your work is the pasta, isn't it, really?
0:13:53 > 0:13:54Yeah. Do you love making pasta?
0:13:54 > 0:13:56I do, yes, I make it all the time.
0:13:59 > 0:14:01Mm, lovely.
0:14:01 > 0:14:04If I'm honest, the only thing that's missing is a piece of bread.
0:14:05 > 0:14:07Could you do bread in 45 minutes?
0:14:07 > 0:14:10No. I would have if I could.
0:14:10 > 0:14:13Really good. Light, loads of flavour and very, very colourful.
0:14:13 > 0:14:16In restaurant terms, they're the three things you need.
0:14:16 > 0:14:18Thanks very much. Brilliant. What wonderful comments.
0:14:18 > 0:14:20Yeah, thank you.
0:14:20 > 0:14:21Absolutely over the moon.
0:14:21 > 0:14:23It's such an honour to cook for a chef of such calibre.
0:14:23 > 0:14:26And to do it to the best of my ability on the day,
0:14:26 > 0:14:27I'm really pleased.
0:14:27 > 0:14:30We can't eat this elegantly, can we?
0:14:30 > 0:14:32No. Are you enjoying it? Your pasta's really nice.
0:14:32 > 0:14:34Yeah. Thank you. There is a lot of technique in that.
0:14:34 > 0:14:37A lot of technique. Brilliant. Making fresh pasta in 45 minutes.
0:14:37 > 0:14:39And for it to come out as well as that. Yes.
0:14:39 > 0:14:41It's pretty impressive.
0:14:41 > 0:14:44Time for Andrew to face the taste test with his Dish Of The Day.
0:14:44 > 0:14:48Pan-fried mutton with lavender, garlic and rosemary,
0:14:48 > 0:14:51served with potatoes and a carrot and swede mash.
0:14:53 > 0:14:54How did you find that?
0:14:54 > 0:14:57It was all right. But the timing was crap.
0:14:58 > 0:15:00That's why I'm a butcher, not a chef.
0:15:00 > 0:15:02OK. Well, do you know what?
0:15:02 > 0:15:03Let's get in. Yeah.
0:15:03 > 0:15:05Yeah, tuck into it.
0:15:05 > 0:15:06Well, it cuts well.
0:15:06 > 0:15:09Really well. You cooked your lamb rare.
0:15:09 > 0:15:13As a chef, I would always cook any lamb or mutton
0:15:13 > 0:15:14medium rare to medium,
0:15:14 > 0:15:17but that cuts beautifully, so, you know, let's have a look.
0:15:21 > 0:15:25Very flavoursome. Let's taste the swede.
0:15:25 > 0:15:28That's not mashed, so, gutted with that, but...
0:15:28 > 0:15:30They're very tasty. The swede's very tasty.
0:15:30 > 0:15:32Potato could have done with a bit of colour,
0:15:32 > 0:15:34a bit of texture. Exactly.
0:15:34 > 0:15:36Yeah. But that's your Showstopper?
0:15:36 > 0:15:37Yeah. That's good.
0:15:37 > 0:15:40I pretty much didn't get finished.
0:15:40 > 0:15:41Just try the meat. Forget the rest.
0:15:42 > 0:15:46I think, had I finished, it would have been competent.
0:15:46 > 0:15:48Because the main focus, for me, is the meat.
0:15:48 > 0:15:50You need to get into that sauce, though, cos that's the key.
0:15:50 > 0:15:54That's the key. Flavour's different to what I was expecting.
0:15:54 > 0:15:56The potatoes weren't particularly big.
0:15:56 > 0:15:59To not have got them boiled and pan-fried in 45 minutes,
0:15:59 > 0:16:01I don't understand.
0:16:01 > 0:16:03Sometimes you should not show your weaknesses.
0:16:03 > 0:16:06And finally, it's Barry with his dish of the day.
0:16:06 > 0:16:08Pork cooked three ways.
0:16:08 > 0:16:10Fillet of pork with a Madeira sauce,
0:16:10 > 0:16:12a Scotch quail's egg
0:16:12 > 0:16:14and black pudding served with butternut squash.
0:16:14 > 0:16:17That's it. There we go. BOTH: Now, that...
0:16:17 > 0:16:18THEY LAUGH
0:16:18 > 0:16:20Just. Just. Skin of your teeth. Yeah.
0:16:20 > 0:16:22You happy with how everything's gone?
0:16:22 > 0:16:24The pork looks a bit pink.
0:16:24 > 0:16:27That is quite pink, but I think the pressure I put myself, with time,
0:16:27 > 0:16:28it was just, let's try and get it on the plate.
0:16:28 > 0:16:30OK. And the Scotch egg, has that cooked?
0:16:30 > 0:16:33I've only done one, so we don't know how that's going to look
0:16:33 > 0:16:34when we open it. OK. Pressure.
0:16:34 > 0:16:37The pork is a little bit on the raw side... OK.
0:16:37 > 0:16:40..but my guts are strong enough to take it, I'm sure, but...
0:16:42 > 0:16:44Do you know what? The bit that's cooked is lovely.
0:16:44 > 0:16:47Right, let's chop into this... Beast.
0:16:47 > 0:16:48..Scotch egg. Yeah.
0:16:50 > 0:16:52The pork, unfortunately... No, it hasn't...
0:16:52 > 0:16:54I won't be tasting that one.
0:16:54 > 0:16:57No. Yeah, it's a shame, because a lot less mince around it,
0:16:57 > 0:16:59and it probably would have cooked.
0:16:59 > 0:17:02The outside of the pork fillets, which is cooked, tastes lovely.
0:17:02 > 0:17:05Unfortunately, the quail Scotch egg hasn't quite hit the mark.
0:17:05 > 0:17:08But I think you did try and do too much in too little time. Yeah.
0:17:08 > 0:17:12I was gutted that the sausage meat wasn't cooked on the Scotch egg.
0:17:12 > 0:17:14The sausage meat wasn't cooked,
0:17:14 > 0:17:16so we didn't want to risk anything with you.
0:17:16 > 0:17:18Hopefully the techniques I've showcased to Bryn
0:17:18 > 0:17:21should be enough to get through to the next round.
0:17:21 > 0:17:23There was a lot of techniques on that plate. Yeah.
0:17:23 > 0:17:26A lot of techniques. Might be a real gem underneath all that,
0:17:26 > 0:17:28you never know. OK.
0:17:28 > 0:17:31Only three people can be taken through to the next round.
0:17:31 > 0:17:34For one of our home cooks, it's time to leave the competition.
0:17:34 > 0:17:37Knowing that Bryn's the chef here as well, I really want to get through.
0:17:37 > 0:17:41It's so exciting, such a new experience. I'm loving it.
0:17:42 > 0:17:45Yeah, I think I've done enough to get through to the next round and
0:17:45 > 0:17:47I'm looking forward to trying the new challenge
0:17:47 > 0:17:48and seeing what we're going to do.
0:17:48 > 0:17:51Yes, of course I want to go through, but someone's got to go,
0:17:51 > 0:17:53and I feel the other guys were so good,
0:17:53 > 0:17:56I know where I am in the rankings.
0:17:56 > 0:17:59Do you think you've seen enough to make your mind up?
0:17:59 > 0:18:00Well, a kitchen of two halves, really.
0:18:00 > 0:18:03Two exceptional, two not so exceptional.
0:18:03 > 0:18:07I think I've seen enough to know who's staying and who's going.
0:18:07 > 0:18:09OK. Well, let's go and tell them.
0:18:09 > 0:18:10Good.
0:18:12 > 0:18:16Firstly, I'd like to say a big "Well done" to all four of you.
0:18:16 > 0:18:19However, only three of you can go through to the next round,
0:18:19 > 0:18:22and Bryn has made his mind up. So it's over to you, Chef.
0:18:22 > 0:18:24First of all, well done, everybody.
0:18:24 > 0:18:27You know, 45 minutes in this environment is tough going.
0:18:27 > 0:18:30Hussain, I think the balance was beautiful.
0:18:30 > 0:18:34Julie, making fresh pasta, fantastic, so you two are safe.
0:18:34 > 0:18:37With Andrew, I think within the 45 minutes,
0:18:37 > 0:18:38I think more could have been done.
0:18:38 > 0:18:41Barry, a couple of raw elements on the dish,
0:18:41 > 0:18:45but I could see a lot of technique there, so on that basis, Andrew,
0:18:45 > 0:18:47I'm afraid I'll be sending you home.
0:18:47 > 0:18:51I think sometimes, the simpler things, there's nowhere to hide.
0:18:51 > 0:18:53And I think it just showed on that plate.
0:18:53 > 0:18:55Aww. Andrew.
0:18:55 > 0:18:57It's not a shock, is it?
0:18:57 > 0:18:59The right decision was made.
0:18:59 > 0:19:01The other guys were really, really good.
0:19:01 > 0:19:03And timing's not my greatest thing,
0:19:03 > 0:19:05as anyone that knows me will tell you, so, you know,
0:19:05 > 0:19:07c'est la vie.
0:19:07 > 0:19:09So, that leaves three home cooks.
0:19:09 > 0:19:13They are... Administrator Hussain.
0:19:13 > 0:19:14Full-time mum Julie.
0:19:14 > 0:19:16And sales training manager Barry.
0:19:17 > 0:19:19Round two, it's the Chef's Challenge.
0:19:19 > 0:19:23Now, in this challenge, Chef will be looking to see who's got the skills
0:19:23 > 0:19:26he's looking for. So, Chef, what is today's challenge?
0:19:26 > 0:19:28Right, so today we're going to make a mayonnaise.
0:19:28 > 0:19:31So, the challenge, really, is understanding the process.
0:19:31 > 0:19:34It's one of those things where to learn how to do it properly,
0:19:34 > 0:19:37you've got to make it wrong. Let's hope I don't do it wrong now.
0:19:37 > 0:19:38THEY LAUGH
0:19:38 > 0:19:40But that's the key. So, the first thing we're going to do
0:19:40 > 0:19:42is separate the egg yolks,
0:19:42 > 0:19:44making sure there's no shell in there.
0:19:45 > 0:19:47And then we're keeping the yolks.
0:19:48 > 0:19:49Same again.
0:19:50 > 0:19:53So, first we're going to add mustard in.
0:19:53 > 0:19:54Good spoonful of mustard.
0:19:54 > 0:19:58Then we're going to need about three spoons of vinegar.
0:19:58 > 0:20:03It's important, now, that we don't put salt straightaway onto the egg.
0:20:03 > 0:20:04The salt starts to cook the egg.
0:20:04 > 0:20:07We don't want to cook the egg until it's all mixed together.
0:20:07 > 0:20:10So, we whisk it together, not trying to get air in there,
0:20:10 > 0:20:11just want the mustard and the vinegar
0:20:11 > 0:20:14to start to emulsify to the egg yolks.
0:20:14 > 0:20:16And this is the skill set,
0:20:16 > 0:20:19it's the understanding of how much oil and when to add it.
0:20:19 > 0:20:23So, to start off with, you're just going to pour a little bit in,
0:20:23 > 0:20:26and there is a process of adding a little bit at a time.
0:20:26 > 0:20:30It's not about rushing this, it's about making it right.
0:20:30 > 0:20:33Take your time, do it properly, not a race.
0:20:33 > 0:20:35So what's the worst thing could happen now,
0:20:35 > 0:20:37if they'd put too much oil in at this point?
0:20:37 > 0:20:38The worst to happen now,
0:20:38 > 0:20:41the eggs won't be strong enough to combine all the oil,
0:20:41 > 0:20:44so it will split, so you'll have eggs and oil.
0:20:44 > 0:20:46See, now it's starting to change colour.
0:20:46 > 0:20:49Yeah. It's not as yellow. If it goes thick, thick, thick
0:20:49 > 0:20:52and then goes to thin, you've gone over the point of no return,
0:20:52 > 0:20:53so it's knowing when to stop.
0:20:53 > 0:20:56That, to me, is where I think I want it.
0:20:56 > 0:20:58What I'd like you to do, once you've done the mayonnaise,
0:20:58 > 0:21:01is take it from there...
0:21:01 > 0:21:02to a tartare sauce.
0:21:02 > 0:21:06We've got dill, flat parsley, capers, gherkins and shallots.
0:21:06 > 0:21:09And then you're going to add all that
0:21:09 > 0:21:12to your mayonnaise to create tartare sauce,
0:21:12 > 0:21:15that you'd go with normally fish or chips.
0:21:15 > 0:21:18So you can add as much or as little of the greens as you want,
0:21:18 > 0:21:20but what we're looking at is the quality of the chopping.
0:21:20 > 0:21:22It's all got to be the same size.
0:21:22 > 0:21:24Right, guys, if you'd like to have a taste.
0:21:24 > 0:21:27If you only can taste mustard, the balance isn't right.
0:21:27 > 0:21:29If it's too vinegary, again, the balance isn't right.
0:21:29 > 0:21:32Don't be afraid to go back and tweak things.
0:21:32 > 0:21:36I would like to give you 20 minutes, but at the end of that 20 minutes,
0:21:36 > 0:21:38I want to see perfection. Fantastic challenge.
0:21:38 > 0:21:40Any last words for our cooks?
0:21:40 > 0:21:42Taste, taste, taste.
0:21:42 > 0:21:45Cos the most important thing as a chef is to taste what we do.
0:21:45 > 0:21:46ALL: Yes, Chef.
0:21:47 > 0:21:51So our cooks are attempting to make the perfect mayonnaise,
0:21:51 > 0:21:53and then, using the additional ingredients,
0:21:53 > 0:21:55they must transform it into a tartare sauce
0:21:55 > 0:21:57all in just 20 minutes.
0:21:59 > 0:22:01The first delicate step in the process
0:22:01 > 0:22:04is to combine the egg yolks with the oil.
0:22:04 > 0:22:07I think my biggest thing is that I don't split the egg,
0:22:07 > 0:22:09so...fingers crossed, I won't!
0:22:12 > 0:22:14Good workout on the arms, isn't it?
0:22:20 > 0:22:25Hopefully I'll be on time. At least it can't be raw.
0:22:25 > 0:22:27Hi, Hussain. Hey. How are we getting on?
0:22:27 > 0:22:30Yeah, not too bad. Just trying to stop the bowl from wobbling.
0:22:30 > 0:22:33There you go. And how do you feel about adding all the ingredients
0:22:33 > 0:22:35to make a tartare sauce? Yeah, hopefully good,
0:22:35 > 0:22:36because I'm the kind of chef
0:22:36 > 0:22:39that likes to taste stuff and sort of make up dishes
0:22:39 > 0:22:42based on taste, so hopefully be able to flavour it just right.
0:22:42 > 0:22:44Good luck. Keep whisking, lad.
0:22:44 > 0:22:45SHEREE LAUGHS
0:22:45 > 0:22:48Bryn's looking for a rich, velvety mayonnaise.
0:22:48 > 0:22:51Too much oil added too quickly will result in a runny mess.
0:22:52 > 0:22:54Hiya, Julie. Hi.
0:22:54 > 0:22:56Julie, you OK? Yes, thank you.
0:22:56 > 0:22:57Whisking away there? I am, yeah.
0:22:57 > 0:23:00Just go a little bit quicker with your oil, just a little tip.
0:23:00 > 0:23:01Yeah. That's it.
0:23:01 > 0:23:04If they pour it too slow, is there...?
0:23:04 > 0:23:05Well, yeah, you'd just be there forever.
0:23:05 > 0:23:07You need two hours rather than 20 minutes.
0:23:07 > 0:23:11But it's that gradual stream, which is what you're looking for as well.
0:23:11 > 0:23:13OK. So are you feeling quite confident?
0:23:13 > 0:23:14I can only try.
0:23:14 > 0:23:17I've made it twice before at home and it hasn't been great,
0:23:17 > 0:23:20but now that I've seen you do it, you know, it's helpful, isn't it?
0:23:20 > 0:23:22Great. Well, you're looking OK, so it's good.
0:23:22 > 0:23:24Thank you. We'll leave you to it.
0:23:24 > 0:23:26Yes. Get out of your hair. Thank you.
0:23:26 > 0:23:29Hiya, Barry. Hiya. You good?
0:23:29 > 0:23:30OK. Just trying to really...
0:23:30 > 0:23:33Just trying to get the... Yeah, it's not quite holding.
0:23:33 > 0:23:35You've got plenty of time.
0:23:35 > 0:23:37Once that's made, you've only got to chop.
0:23:37 > 0:23:39Only got to chop. That's all. And how's your chopping skills?
0:23:39 > 0:23:42It's keeping everything even which I struggle with.
0:23:42 > 0:23:45I can get things quite small, but it's keeping everything
0:23:45 > 0:23:46military in the same kind of, like...
0:23:46 > 0:23:48Look at the concentration on his face.
0:23:48 > 0:23:50We'll leave you to it. Keep on going.
0:23:50 > 0:23:51Good luck. Good luck.
0:23:54 > 0:23:56Absolutely aching right now.
0:23:56 > 0:23:58HE LAUGHS
0:23:58 > 0:24:00You don't want to ruin it at the last minute, do you,
0:24:00 > 0:24:03by a big glug of oil going in?
0:24:03 > 0:24:06Right, guys, you've had ten minutes, so you're halfway through.
0:24:08 > 0:24:11Just focusing on whisking and making sure that the egg doesn't split,
0:24:11 > 0:24:14but I think it's there now, perfect.
0:24:14 > 0:24:16(Let's start chopping.)
0:24:16 > 0:24:19HUSHED TONE: So they all seem quite capable.
0:24:19 > 0:24:23Yeah. I'd say the only one that seems a little bit nervous is Barry.
0:24:23 > 0:24:27Barry, yeah. I think it's a harder challenge than just cooking.
0:24:27 > 0:24:28Once it's cooked, it's done. Yeah.
0:24:28 > 0:24:31But they can chop and change until the very, very last minute.
0:24:31 > 0:24:33Do you think they are going to taste all very different?
0:24:33 > 0:24:36Yes, massively. They will all look different. One will put more herbs in,
0:24:36 > 0:24:39one will put more gherkins, capers and shallots in.
0:24:39 > 0:24:41They all will be very, very different,
0:24:41 > 0:24:44but as long as they taste right. And so far, so good, I think. OK.
0:24:48 > 0:24:50Cooks, you have just two minutes left.
0:24:56 > 0:24:57Good. Thick. Good.
0:24:57 > 0:24:59Yeah, I tried to keep it a little bit thicker as you said,
0:24:59 > 0:25:02so we can add things to it. Add things to it.
0:25:10 > 0:25:13Remember, when you come to the seasoning, you can always add,
0:25:13 > 0:25:16but you can't take away. Take away. Yeah?
0:25:17 > 0:25:19With time ticking away,
0:25:19 > 0:25:22our cooks must use every last second to get the balance
0:25:22 > 0:25:24of shallots, gherkins, capers and herbs just right.
0:25:27 > 0:25:30Just 30 seconds left.
0:25:41 > 0:25:44Right, that's it, time's up! Step away from your bowls.
0:25:47 > 0:25:51Well, that's the end of round two. Now it's time to taste.
0:25:52 > 0:25:53'It's the moment of truth.
0:25:53 > 0:25:56'One of our home cooks will be leaving the competition
0:25:56 > 0:25:59'if their tartare sauce doesn't meet Bryn's high standards.'
0:25:59 > 0:26:02Did you find that challenge OK? Yeah. Yeah.
0:26:02 > 0:26:03My arm's killing now.
0:26:03 > 0:26:06Some good exercise. Yeah, it's tougher than I thought,
0:26:06 > 0:26:08concentrating so hard on the whisking,
0:26:08 > 0:26:10getting everything to the right consistency.
0:26:10 > 0:26:12Yeah. It was good, challenging. OK, let's have a taste.
0:26:12 > 0:26:15Right, let's have a taste. Let's start here.
0:26:37 > 0:26:38Difficult.
0:26:40 > 0:26:41They're all very good.
0:26:41 > 0:26:45The closest one, for me, to what I was looking for...
0:26:45 > 0:26:47would be this one.
0:26:47 > 0:26:49The reason being is, it's got a texture in there,
0:26:49 > 0:26:51so well done indeed. Yeah, very good.
0:26:51 > 0:26:53Well played.
0:26:53 > 0:26:55The flavours are there, but it's the texture of it
0:26:55 > 0:26:57which is very, very good.
0:26:57 > 0:27:01Right, it's very difficult to split from these two.
0:27:01 > 0:27:03I would say this one has a greater flavour,
0:27:03 > 0:27:06but the only thing it's lacking here, it's all a bit too small.
0:27:06 > 0:27:09And in this mayonnaise, it's a bit oily,
0:27:09 > 0:27:12in the sense there's not enough vinegar in there to cut through.
0:27:12 > 0:27:16OK. So, on that basis, and I think as well from this morning...
0:27:16 > 0:27:19and I'm sorry, Barry, I'm going to have to send you home.
0:27:19 > 0:27:22Cos I just think the combination of what you created this morning,
0:27:22 > 0:27:24it were a little bit chaotic,
0:27:24 > 0:27:26and I think if you could just slow yourself down
0:27:26 > 0:27:29and think a bit more, you would progress a lot faster.
0:27:29 > 0:27:31That's the reason, I'm afraid.
0:27:31 > 0:27:34Brilliant, thank you for your feedback. Aww. Thank you.
0:27:34 > 0:27:36I'm gutted to have left before the final,
0:27:36 > 0:27:39but it was always going to be an uphill challenge
0:27:39 > 0:27:41after my, erm, ambitious first round.
0:27:41 > 0:27:43Just two cooks remain -
0:27:43 > 0:27:45administrator Hussain from Manchester
0:27:45 > 0:27:47and mum-of-three Julie from Carlisle.
0:27:47 > 0:27:50But only one can be chosen as Bryn's partner
0:27:50 > 0:27:52for the Friday final.
0:27:53 > 0:27:58OK, so, it's time for our third and final round, the Chef's Special.
0:27:58 > 0:27:59In this round, our two home cooks
0:27:59 > 0:28:01have been given a set of ingredients to
0:28:01 > 0:28:03one of Bryn's signature dishes.
0:28:03 > 0:28:07So, cooks, the aim of this round is to see what you can make
0:28:07 > 0:28:08with these ingredients.
0:28:08 > 0:28:11You'll get to see what Bryn makes a little bit later on,
0:28:11 > 0:28:13but for you at home, here's today's ingredients.
0:28:15 > 0:28:19Bryn's chosen lemon sole, white wine,
0:28:19 > 0:28:22butter, capers, shrimps, thyme,
0:28:22 > 0:28:26parsley, leeks and lemons.
0:28:26 > 0:28:28Easy enough for a classically trained chef,
0:28:28 > 0:28:31but what will our home cooks think?
0:28:31 > 0:28:33So, Bryn, any last tips?
0:28:33 > 0:28:35Yeah, I'd like to taste what I see on the plate,
0:28:35 > 0:28:39and most importantly, sometimes, less is more.
0:28:39 > 0:28:41Right, guys. You have one hour.
0:28:41 > 0:28:43Use your time wisely.
0:28:43 > 0:28:47Reveal your ingredients, because your time starts now.
0:28:47 > 0:28:49Good luck.
0:28:53 > 0:28:54OK.
0:28:59 > 0:29:01That's a difficult round.
0:29:01 > 0:29:03SHEREE CHUCKLES That's difficult.
0:29:03 > 0:29:06This is the first time our cooks are seeing the ingredients,
0:29:06 > 0:29:09so they waste no time getting stuck straight in,
0:29:09 > 0:29:12but how much do they know about handling a whole fish?
0:29:12 > 0:29:15Initially I was going to start taking the fillet off, but then,
0:29:15 > 0:29:17you know, the flavour and the moisture
0:29:17 > 0:29:19might retain in the fish if I keep it whole.
0:29:19 > 0:29:22You see, I've never really cooked a whole fish like that before,
0:29:22 > 0:29:25so I'm just going to have to go on a little bit of intuition,
0:29:25 > 0:29:26but I'll try my best.
0:29:28 > 0:29:32Hussain, however, appears to be a man with a plan.
0:29:32 > 0:29:34Well, I'm thinking I'm going to fillet it,
0:29:34 > 0:29:37and then I'm going to pan-fry it quite simply,
0:29:37 > 0:29:39but I've never worked with this kind of fish before,
0:29:39 > 0:29:41so it's just sort of figuring out what to do with it.
0:29:41 > 0:29:42HE LAUGHS
0:29:42 > 0:29:45Me too, Hussain.
0:29:46 > 0:29:48Hi, Hussain. Hi.
0:29:48 > 0:29:51How are we getting on? Yeah, not too bad.
0:29:51 > 0:29:52A bit nervous, just cos I've never
0:29:52 > 0:29:53worked with that kind of fish before.
0:29:53 > 0:29:55Right, OK, do you know what it is?
0:29:55 > 0:29:57Either plaice or something like that.
0:29:57 > 0:29:59Lemon sole, yeah. Very close, yeah.
0:29:59 > 0:30:01So have you got a plan of what you're going to do?
0:30:01 > 0:30:05Yes, I'm going to do quite a simple...sort of pan-fried capers,
0:30:05 > 0:30:10bit of thyme and lemon with, erm, the lemon sole.
0:30:10 > 0:30:12And I'm going to do it on a bed of leek
0:30:12 > 0:30:14and keep it sort of simple and fresh.
0:30:14 > 0:30:15OK, well, good luck. Good luck.
0:30:19 > 0:30:22(Right, right, right. Still got to put the butter in.)
0:30:23 > 0:30:25Hi, Julie. Hi. Hi, Julie.
0:30:25 > 0:30:28How are we getting on? Well, I've never cooked a whole fish like this.
0:30:28 > 0:30:30My initial thought was to take the fillets off.
0:30:30 > 0:30:33Right, OK. And then I thought, "No, it's a good fish,
0:30:33 > 0:30:36"I'm going to cook it on the bone and then finish it in the oven."
0:30:36 > 0:30:38I'm just kind of thinking logically,
0:30:38 > 0:30:39because I've never cooked a big fish,
0:30:39 > 0:30:42so, I've just got to try. Yes, definitely.
0:30:42 > 0:30:44Well, good luck. Good luck. Thank you.
0:30:51 > 0:30:52I have to say,
0:30:52 > 0:30:55I think it's the first time I've ever seen two contestants,
0:30:55 > 0:30:58or two finalists, dive straight in.
0:30:58 > 0:31:02Oh, don't jinx it. Don't jinx it. But they seem so confident.
0:31:02 > 0:31:04Are you OK, Hussain? Yeah, just thinking it through.
0:31:04 > 0:31:06I think I'll be all right.
0:31:06 > 0:31:08Let's discuss Hussain's dish first.
0:31:08 > 0:31:10So he's cleaned the fins and taken the head off
0:31:10 > 0:31:12and he's going to roast it on the bone.
0:31:12 > 0:31:15He'll cook it, it'll take six, seven, eight minutes.
0:31:15 > 0:31:17He'll cook it one side. He might baste it in butter, thyme.
0:31:17 > 0:31:19So I think we're doing it slightly differently.
0:31:19 > 0:31:23Just think it will be easier and it will look a bit better on the plate.
0:31:23 > 0:31:24That's why I ended up doing it that way.
0:31:24 > 0:31:27And Julie is keeping the fish whole.
0:31:27 > 0:31:28She's kept it whole.
0:31:28 > 0:31:31She's left the roe on and the head and the eyes.
0:31:31 > 0:31:34Some customers don't like to see the head and eyes. No.
0:31:34 > 0:31:37But, saying that, it's still the right way to cook that fish.
0:31:37 > 0:31:40So she started it earlier, so she'll cook it longer and slower.
0:31:40 > 0:31:42I'm thinking the fish will be the same as meat,
0:31:42 > 0:31:44where a little bit of resting will help.
0:31:44 > 0:31:45SHE LAUGHS NERVOUSLY
0:31:45 > 0:31:47When I show my dish later,
0:31:47 > 0:31:51it will look similar to one of them, but it doesn't mean it's right.
0:31:51 > 0:31:54No. Because the other one is cooking it differently,
0:31:54 > 0:31:57but it's still right as well. Still the right way to cook it.
0:31:57 > 0:31:59I've got a sneaky feeling it would be down to the nitty-gritty
0:31:59 > 0:32:02fine details who takes it on the day.
0:32:02 > 0:32:03They are speeding through,
0:32:03 > 0:32:05so I don't know if you're going to have another look.
0:32:05 > 0:32:08Go and look around, see what's going on.
0:32:11 > 0:32:15If the fish is cooked OK and I can produce a nice accompaniment
0:32:15 > 0:32:18to go with it, maybe it'll be OK.
0:32:19 > 0:32:22Right, cooks, you've had half an hour.
0:32:22 > 0:32:26'So while both cooks are desperate to impress Bryn with their fish,
0:32:26 > 0:32:28'what about the rest of his selected ingredients?'
0:32:28 > 0:32:31Hussain, you OK? You good? Not too bad.
0:32:31 > 0:32:33How we getting on? I think OK.
0:32:33 > 0:32:35I'm just sort of figuring it all out.
0:32:35 > 0:32:37Have you tried brown shrimp?
0:32:37 > 0:32:40I tend to dry them out and use it that way.
0:32:40 > 0:32:42Like a salting agent kind of thing?
0:32:42 > 0:32:44I'm using it in the same sort of way.
0:32:44 > 0:32:46I like it cooked with what you're cooking with,
0:32:46 > 0:32:48so you get that flavour into it. Flavour in together.
0:32:48 > 0:32:50With her fish in the oven,
0:32:50 > 0:32:52Julie turns her attention to the shrimps.
0:32:52 > 0:32:54I'm just putting some more of the shrimps in
0:32:54 > 0:32:56because they've got such a lovely flavour,
0:32:56 > 0:32:59and perhaps I put a few more capers in than I should have.
0:32:59 > 0:33:01By putting some more shrimps through,
0:33:01 > 0:33:03it might balance the flavour out a bit more.
0:33:08 > 0:33:11Our two confident home cooks seem calm under pressure,
0:33:11 > 0:33:13and in the final minutes of the competition,
0:33:13 > 0:33:15turn their attention to presentation.
0:33:18 > 0:33:21But whose lemon sole will secure them a place in the final?
0:33:21 > 0:33:24So, cooks, you've both finished with time to spare,
0:33:24 > 0:33:26so I'd say it's time to taste.
0:33:26 > 0:33:28Yep.
0:33:28 > 0:33:30First up, it's Julie,
0:33:30 > 0:33:33with her roasted lemon sole, served whole with brown shrimps,
0:33:33 > 0:33:35leeks and a caper butter sauce.
0:33:37 > 0:33:38How did you find the challenge?
0:33:38 > 0:33:40It was a challenge for me,
0:33:40 > 0:33:42because when I'd seen the whole fish,
0:33:42 > 0:33:44I was thinking, "What should I do with it?
0:33:44 > 0:33:47"What's the best way to serve it to keep it moist and everything?"
0:33:47 > 0:33:49So this is the way I decided would do that.
0:33:49 > 0:33:52As long as I've cooked it OK, that's the main thing.
0:33:52 > 0:33:55Time to tuck in, isn't it? Yes, it sure is.
0:33:55 > 0:33:57OK, let's have a look.
0:33:57 > 0:33:59Yeah, it's definitely cooked.
0:33:59 > 0:34:01When it comes away from the bone a lot,
0:34:01 > 0:34:03that's when you know it's cooked.
0:34:03 > 0:34:05Beautifully cooked. Thank you.
0:34:10 > 0:34:12Very moist, seasoned well.
0:34:12 > 0:34:14Taste these leeks and things now.
0:34:17 > 0:34:19I'm glad to see you didn't overcook the brown shrimps,
0:34:19 > 0:34:20because they were already cooked. Yeah.
0:34:20 > 0:34:23The capers are there, you can taste the lemon.
0:34:23 > 0:34:24Beautiful. Thank you.
0:34:24 > 0:34:27Very well-cooked. Top drawer. Phew. I'm going to cry!
0:34:27 > 0:34:29The tasting went really well.
0:34:29 > 0:34:33He said my fish was cooked perfectly, which was a relief,
0:34:33 > 0:34:34and I'm just really happy.
0:34:34 > 0:34:37That's really good. Thank you, Hussain.
0:34:37 > 0:34:38Really light, really delicate.
0:34:38 > 0:34:41It wasn't overpowering... No. ..it wasn't too buttery.... No.
0:34:41 > 0:34:43..wasn't too acidic. Uh-uh. Yeah, beautiful.
0:34:44 > 0:34:47Next into the tasting room is Hussain.
0:34:48 > 0:34:50He's made pan-fried lemon sole
0:34:50 > 0:34:52served on a bed of sauteed leeks,
0:34:52 > 0:34:54with brown shrimps and capers.
0:34:54 > 0:34:57There you go, guys.
0:34:57 > 0:34:59Now, was that a challenge or was that a challenge?
0:34:59 > 0:35:01Yeah, it was a challenge!
0:35:01 > 0:35:03Because I didn't realise what fish it was,
0:35:03 > 0:35:05so I was just figuring out what to sort of do with it.
0:35:05 > 0:35:08OK, time to tuck in. Yes. Let's get in there.
0:35:08 > 0:35:10The one thing I have noticed straightaway,
0:35:10 > 0:35:12there was two sides to the fish, one with no skin,
0:35:12 > 0:35:15one with a white skin underneath, so it's fine to cook it
0:35:15 > 0:35:19on that side, but you just need to remove that skin now.
0:35:19 > 0:35:20What it has done,
0:35:20 > 0:35:22that would have protected the fish as well,
0:35:22 > 0:35:25so could be a good thing or a bad thing.
0:35:25 > 0:35:28We'll have a look. Again, you see the fish just come off the bone,
0:35:28 > 0:35:30you know it's cooked.
0:35:35 > 0:35:36Seasoned, it's moist,
0:35:36 > 0:35:39nice to see the capers on the top with the brown shrimp.
0:35:39 > 0:35:41A little bit of parsley, the leeks are nice and soft,
0:35:41 > 0:35:44you've cooked them in the butter with a bit of white wine.
0:35:44 > 0:35:45On the whole, top-drawer cooking.
0:35:45 > 0:35:48Seriously. Thank you. You should be very proud. Good cooking.
0:35:48 > 0:35:50Well done. Thank you. Well done.
0:35:50 > 0:35:54Yeah, bit happier, so I was worried about the way I cooked the fish,
0:35:54 > 0:35:57but he said it was fantastically cooked, so I was really happy.
0:35:58 > 0:36:01Mm, lovely. A lot of capers, a lot of vinegar, wasn't it?
0:36:01 > 0:36:03Mm. Very sharp.
0:36:03 > 0:36:05I think you're going to have a very hard job.
0:36:05 > 0:36:07You're not going to help me, are you? SHE LAUGHS
0:36:07 > 0:36:09With the final challenge complete,
0:36:09 > 0:36:13it's just left for Bryn to deliberate over our two home cooks.
0:36:13 > 0:36:17So, Bryn, do you have any idea who you're going to pick?
0:36:17 > 0:36:19No, because they both cooked the fish
0:36:19 > 0:36:21in two different ways, but at the same time,
0:36:21 > 0:36:24the correct way. Yep. And they've both cooked it beautifully.
0:36:24 > 0:36:27It's down to the wire, and it's down to the minute attention to detail.
0:36:27 > 0:36:30Wow. Because they both can cook. Well, like you said,
0:36:30 > 0:36:31you are going to cook for us now
0:36:31 > 0:36:34and we're going to see what you make with those ingredients.
0:36:34 > 0:36:35Just got to hope it's as good as that!
0:36:35 > 0:36:37Well, I hope so. So do I.
0:36:41 > 0:36:44OK, cooks. Before we find out who will be joining Bryn
0:36:44 > 0:36:45in the Friday final,
0:36:45 > 0:36:48we get to see what he makes with those ingredients.
0:36:48 > 0:36:50So, Chef, it's over to you.
0:36:50 > 0:36:52Right, OK, so what we're going to do with the leek,
0:36:52 > 0:36:55I was saying less is more, you want to taste what you see,
0:36:55 > 0:36:57so I'm going to cook this leek slowly.
0:36:57 > 0:37:01I'm going to knock the root off and we're going to cook it
0:37:01 > 0:37:02virtually in its own juices.
0:37:02 > 0:37:05Leek in. En papillote, we call this.
0:37:05 > 0:37:10We put a knob of butter, a little bit of salt, twist of pepper,
0:37:10 > 0:37:13bit of thyme in there. Make it into a parcel.
0:37:15 > 0:37:19In with some white wine. That should be enough.
0:37:19 > 0:37:23Obviously it is very important that we close the bag.
0:37:23 > 0:37:26Place it in the oven for 12 minutes at 140 degrees.
0:37:26 > 0:37:30So a nice, slow, long cook. Now, to the fish.
0:37:30 > 0:37:31What we're going to do,
0:37:31 > 0:37:35snip the bottom and then run our scissors up the side
0:37:35 > 0:37:39of the flesh, so we take everything that we don't need away.
0:37:39 > 0:37:43What I'm going to do now is segment a lemon.
0:37:43 > 0:37:46So this dish that you're doing for us now
0:37:46 > 0:37:48is one from your restaurant in Wales.
0:37:48 > 0:37:49In North Wales, yes.
0:37:49 > 0:37:51I'm lucky enough to have a restaurant in Colwyn Bay.
0:37:51 > 0:37:53It's right on the seafront.
0:37:53 > 0:37:55And have you always wanted to have a restaurant back home?
0:37:55 > 0:37:57Yeah, it was something I always wanted to do
0:37:57 > 0:37:59but didn't think it would happen.
0:37:59 > 0:38:01It's a dream come true, really, to come home to cook.
0:38:01 > 0:38:03OK, so we've got the lemon segments, they're ready.
0:38:03 > 0:38:06We're going to chop some parsley. Keep it nice and big.
0:38:08 > 0:38:11You don't want to chop it down too small because otherwise you start to
0:38:11 > 0:38:13lose the flavour and the colour starts to go.
0:38:13 > 0:38:15Use a nice, sharp knife.
0:38:15 > 0:38:19Roughly all the same size. Nice, warm frying pan.
0:38:19 > 0:38:22That's it. That's what we want to hear.
0:38:22 > 0:38:24We're just going to baste it in butter.
0:38:24 > 0:38:26So at what age did you start cooking?
0:38:26 > 0:38:29I started in a bakery when I was the age of 12.
0:38:29 > 0:38:31Oh, wow. Every day now, in the London restaurant,
0:38:31 > 0:38:33the first thing we do is bread every day.
0:38:33 > 0:38:37We walk in about 8.15am, 8.30am, just the smell of fresh bread.
0:38:37 > 0:38:39So you moved from baking into...
0:38:39 > 0:38:42Into cooking. I started cooking when I was about 16
0:38:42 > 0:38:44in the local pub, and I just think with cooking,
0:38:44 > 0:38:47you can express yourself that little bit more.
0:38:47 > 0:38:49Just going to add a knob of butter,
0:38:49 > 0:38:52and add the thyme, and I'm going to turn this over.
0:38:52 > 0:38:55If you're on a diet, this is the time when you turn away.
0:38:55 > 0:38:57LAUGHTER
0:38:57 > 0:38:59We're just going to baste the fish in the butter.
0:38:59 > 0:39:02You can smell the oil has come out of the thyme,
0:39:02 > 0:39:04which is important. The fish is nearly ready.
0:39:04 > 0:39:07What I'm going to do is leave the fish in the butter
0:39:07 > 0:39:09just to cool down.
0:39:09 > 0:39:11We're just going to deep-fry the capers, and these WILL spit.
0:39:11 > 0:39:14Obviously water and oil... I'm standing well out of the way.
0:39:14 > 0:39:16..doesn't mix.
0:39:16 > 0:39:18There you go. When it stops making noise...
0:39:18 > 0:39:21You know it's done. You know it's ready, yeah.
0:39:21 > 0:39:24Right, drain them off.
0:39:24 > 0:39:25Finish off with a pinch of salt.
0:39:25 > 0:39:27Now we're going to go for the sauce.
0:39:27 > 0:39:29When I squeeze the lemon, it will spit again.
0:39:29 > 0:39:30SHEREE LAUGHS
0:39:30 > 0:39:33So we're done there. You can smell that now.
0:39:33 > 0:39:35Smells quite nutty, quite lemony.
0:39:35 > 0:39:38Again, it's not just butter you're adding,
0:39:38 > 0:39:39a complete different flavour.
0:39:39 > 0:39:42We add the brown shrimps, you want to warm them up gently.
0:39:42 > 0:39:44We're going to add the lemon segments,
0:39:44 > 0:39:47in with the parsley, and that is the sauce.
0:39:47 > 0:39:49The leek is ready, so what we're going to do now
0:39:49 > 0:39:51is remove it from its bag.
0:39:51 > 0:39:52A little bit of that onto it.
0:39:52 > 0:39:55Just natural cooking juices, nothing better.
0:39:55 > 0:39:57Little bit of salt.
0:39:57 > 0:39:59We're going to put the fish...
0:39:59 > 0:40:02You don't have to serve all the butter.
0:40:02 > 0:40:05Then to finish off, nice bit of texture.
0:40:05 > 0:40:08You just add the capers and that is it.
0:40:08 > 0:40:11There's not much difference to the pair of yours, to be honest.
0:40:11 > 0:40:13Amazing. It's all gone quiet.
0:40:13 > 0:40:14Is that a good thing or a bad thing?
0:40:14 > 0:40:17I'm not quite sure. Good. Is it good?
0:40:17 > 0:40:19Absolutely delicious. Oh, my gosh!
0:40:19 > 0:40:21Well, that certainly is zinging in the mouth.
0:40:21 > 0:40:23It's absolutely delicious.
0:40:23 > 0:40:26Fantastic. And it is time to reveal who you are going to pick
0:40:26 > 0:40:28as your partner in the Friday final,
0:40:28 > 0:40:31but before we reveal who that person is,
0:40:31 > 0:40:34let's just have a quick recap of what they made earlier.
0:40:35 > 0:40:37In the first round, Hussain impressed Bryn
0:40:37 > 0:40:42with his innovative take on the British classic fish and chips.
0:40:42 > 0:40:45He stole the show in round two with his tasty tartare sauce,
0:40:45 > 0:40:48and in the final round, he made every second count
0:40:48 > 0:40:50to produce his dish of lemon sole
0:40:50 > 0:40:53with shrimps and sauteed leeks.
0:40:53 > 0:40:54Julie is stiff competition,
0:40:54 > 0:40:58but I do hope I get through to the final on Friday.
0:40:58 > 0:41:01Julie wowed Bryn with her Italian-inspired seafood broth
0:41:01 > 0:41:04and home-made spaghetti in the first round.
0:41:04 > 0:41:06She impressed with her flavours in round two
0:41:06 > 0:41:10and showcased her skill and technique in the final round
0:41:10 > 0:41:12with her perfectly cooked lemon sole.
0:41:14 > 0:41:17I would absolutely love to win and go through to the next round.
0:41:17 > 0:41:19It would be amazing to meet all the chefs.
0:41:19 > 0:41:23Whatever happens, I've had a great time.
0:41:23 > 0:41:26Firstly, I'd like to say a massive well done to both of you.
0:41:26 > 0:41:28You've both done so well,
0:41:28 > 0:41:32but only one of you can go through to the final,
0:41:32 > 0:41:34and Bryn has made up his mind.
0:41:34 > 0:41:36So, Chef, it's over to you.
0:41:36 > 0:41:39I've got sweaty palms. That's how hard it has been.
0:41:39 > 0:41:41Hussain, we start with yourself.
0:41:41 > 0:41:43Great fish and chips, great spices,
0:41:43 > 0:41:44and then you went from your world into my world.
0:41:44 > 0:41:46And you adapted so well.
0:41:46 > 0:41:49Julie, today, the first dish you did,
0:41:49 > 0:41:51the skills in there, making the pasta,
0:41:51 > 0:41:53and then doing the lemon sole, again,
0:41:53 > 0:41:56very, very tasty. It really is on a knife edge.
0:41:56 > 0:41:59I just think...
0:41:59 > 0:42:04going forward to the Friday final, I just feel that...
0:42:04 > 0:42:07Julie might have a bit to offer me in your repertoire,
0:42:07 > 0:42:09so for that reason... SHE SQUEAKS EXCITEDLY
0:42:09 > 0:42:11..I'd like to take you through to the final on Friday.
0:42:11 > 0:42:14But, Hussain, you did an amazing job. I know! The flavours were amazing.
0:42:14 > 0:42:17If you open a restaurant and serve that fish and chips,
0:42:17 > 0:42:19can I be the first one to come? Definitely. Cos it was stunning.
0:42:19 > 0:42:21You should be both very, very proud of yourself.
0:42:21 > 0:42:24You should be. Thank you. Thank you.
0:42:24 > 0:42:26I wasn't expecting it, quite honestly.
0:42:26 > 0:42:29I thought Hussain just had it in the bag, so when I heard my name,
0:42:29 > 0:42:30I was just like, "Wow!"
0:42:30 > 0:42:33Yeah, I'm gutted not to get through to Friday's final,
0:42:33 > 0:42:34but Julie was fantastic competition
0:42:34 > 0:42:37and such a lovely person to get through.
0:42:37 > 0:42:38So, that's it for today.
0:42:38 > 0:42:40Bryn and Julie will be back for the Friday final,
0:42:40 > 0:42:42but make sure you join us again tomorrow
0:42:42 > 0:42:45when four brand-new home cooks will be put to the test.
0:42:45 > 0:42:46See you then.
0:42:47 > 0:42:49Tomorrow on Yes Chef...
0:42:50 > 0:42:54..four more home cooks go all-out to impressive super-chef Luke Tipping.
0:42:56 > 0:42:59It's the chance for them to work alongside the best in the business.
0:42:59 > 0:43:03But only one can become his partner for the Friday final.
0:43:03 > 0:43:04Argh!
0:43:04 > 0:43:06It looks like a dog's dinner.