Bryn Williams Yes Chef


Bryn Williams

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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,

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amateur home cooks will be paired with the best in the business

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for the cooking experience of a lifetime.

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Have you done any cooking?

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Each day an award-winning chef will choose their perfect partner

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from four talented home cooks.

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It really is on a knife edge.

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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 impresses me with food is the end result.

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The taste is the most important.

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For the chefs, their professional pride is at stake.

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Bring the home cooks in!

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For the home cooks, it will be the ultimate test.

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Yes! And who will win?

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This is Yes Chef.

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Hello, and welcome to Yes Chef.

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Let's see who's cooking in the kitchen today.

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First, it's Hussain Chaudhry,

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an administrator from Manchester.

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My strength is flavours, especially spices,

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given my heritage.

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Just having the opportunity is great, but I'd love to win.

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Next is Julie Jones,

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a full-time mum from Carlisle.

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I love to cook Italian food.

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It's my passion.

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I love the flavours.

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I should have been born Italian, really.

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Andrew Sharpe is a butcher

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from Dalton in Furness.

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People will describe my food as simple farmhouse.

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No complications.

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And finally,

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Barry Large is a sales training manager from Staffordshire.

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My strength in the kitchen is being quite experimental,

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and being quite level-headed.

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I'm confident that I've got a really good chance of winning today.

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So, we've met our cooks.

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It's time, now, to meet our chef.

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With restaurants in both London and his native Wales,

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it's Bryn Williams.

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Today's chef, Bryn Williams,

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trained in some of the most prestigious kitchens in London.

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He developed a reputation for immaculate, modern, European cooking

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whilst working for esteemed chef Michel Roux Jr,

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and now has both a London restaurant

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and one in his hometown of Colwyn Bay.

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What I really love about food is the smile you can give to somebody else,

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and for me as a chef, the greatest thing I can see is an empty plate.

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That's job done.

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Having cooked for royalty,

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Bryn's standards are incredibly high and he knows exactly what it takes

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to impress in the kitchen.

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The key thing for me is the flavour.

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Got to be flavour first.

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Presentation's very, very important and then the balance of the

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ingredients in and around that has got to be flavour first, has to be.

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When they're showing me their dish,

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I need to see different techniques in there.

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They must be able to listen and work clean and tidy.

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If they've got those three things,

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we can hopefully go further on to the final, and maybe win it.

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Welcome, Bryn. It's an absolute pleasure to have you here today.

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Thanking you. Now, our four home cooks

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are going to be doing everything they can to impress you

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in the hope that you're going to pick one of them as your partner

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in the Friday final. OK. What will you be looking for?

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An understanding of ingredients, an understanding of cooking techniques,

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and they must be able to listen or follow a recipe,

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which obviously for Friday it's very, very important,

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cos there's a team effort, so listening is very important.

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OK, well, let's get going.

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This is round one, Dish Of The Day.

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So, home cooks, you are going to be creating one dish for Bryn

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that you believe will set you apart from the rest.

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Now, you only have 45 minutes, so use your time wisely,

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because after this round, one of you, sadly, will be going home.

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So, Chef, it's over to you.

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Enjoy yourselves.

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Taste everything. Let's get cooking.

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ALL: Yes, Chef.

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Our cooks are off,

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and with one of them destined to leave the competition at the

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end of this round, they are going all out to impress Chef Bryn.

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There's only 45 minutes on the clock, but for full-time mum Julie,

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she's at her best in the kitchen.

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I feel like I'm getting into it, now.

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When I'm cooking, I feel happy.

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I know that maybe sounds really cheesy, but it's true.

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Hi, Hussain. Hi.

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How's things? You OK? Yeah, not too bad. It's more just making sure,

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like, the fish has a bit of time in the spices.

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So, what are you actually doing for us? What's your signature dish?

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So, basically Pakistani fish and chips. OK!

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So, Friday nights, my gran always used to love getting fish and chips,

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but we wanted to do this sort of Indian take on it.

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OK. So, we always used to do, like, a pakora batter on our fish.

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And what fish are you going to be cooking for us? It's coley.

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Coley? Cos it's quite... Yeah. Quite meaty, and it can take the spice.

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And the chickpeas over there...?

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So, you'd get, sort of, mushy peas with, like, fish and chips,

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it's that sort of take on it.

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So it's the Indian street food thing called chaat,

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so it's a bit of a take on that, basically.

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Great, there we are. Sounds amazing. Good luck.

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Good luck. Thank you. Looks good.

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So, while Hussain feels at home cooking his family favourite,

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Andrew's already having trouble with his timing.

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Two rings, three pans to cook,

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so stand twiddling your thumbs for a little bit, I'm afraid.

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Hi, Julie. Hi.

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What are we up to? I'm going to make Italian seafood broth

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with fresh spaghetti. Oh. Nice, OK.

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Are you going to make your own spaghetti?

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Yes, the pasta's resting in the fridge at the moment. Oh, that's OK.

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You're going to need all that 45 minutes, aren't you, really?

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Yes, yes. Everything else is what, clams?

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Clams, mussels, I've got some squid.

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So what have we got in here? You've got...?

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Shallots, thyme, garlic, chilli.

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Just with some salt and some olive oil.

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And then I'm going to put some tomato puree and fish stock,

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white wine, cook it down and then I'll do the fish at the last minute.

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And the reason why you're cooking last-minute?

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Just because they only take a small amount of time to cook.

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OK, good. Keep them plump and juicy. Oh, nice. Fantastic.

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That sounds good. This is the style of food I cook at home anyway,

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but I've practised it and it was within time.

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That helps, doesn't it? Yeah, it does.

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Good luck. Well, good luck. Thank you.

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Keeping everything on track is key when you're cooking for

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one of Britain's top chefs.

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Just, like, a million and one thoughts in your head

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whilst you're cooking.

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Hi, Andrew. Hello. Hi, Andrew.

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How are you? How are you doing?

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If these get cooked in time, I'll be fine.

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I can say you look like you're well in control here.

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Well, it's really simple. OK.

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And it's about flavours rather than complication.

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OK. So, it's about mutton, nicely cooked, pink.

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Yeah. Well, probably rare, for me.

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What's it going with? Turnip or swede.

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Swede? Whichever you call it.

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Carrots, they're mashed.

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So, we're doing a real meat and two veg, aren't we?

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Yeah. But we're going to cook it in meat fat.

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OK, yeah. And then a knob of butter in the sauce as well.

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Always better with a bit of butter.

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Yes. Yeah. Always. Everything tastes better with a bit of butter.

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Can you actually believe 20 minutes has gone already?

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Don't tell me that. It seriously has!

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And as pressure builds in the kitchen, training manager Barry

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is discovering that time may not be on his side.

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Hi, Barry. Hi.

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How's it going? Yeah, good.

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How are you going? Confused by certain things.

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Hang on. You have done this dish before, yeah?

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Once. Once? Oh, OK.

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And it took an hour and 15 minutes.

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SHE GASPS

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What are you making? Yeah. I'm doing fillet of pork

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with some butternut squash puree, some discs.

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Doing a quail scotch egg and a Madeira sauce.

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I see some black pudding over there. The black pudding is going to be for,

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I'm going to do some discs of black pudding. OK.

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So, I'm trying to use pork in three different ways, so you've got the fillet,

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you've got the sausage meat over there for the scotch eggs

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and you've got the black pudding as well. So you've got your work cut out.

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Yes. You need to save half an hour somewhere. I do, but I cooked it for two last time,

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so I'm hoping getting rid of that other person helps.

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OK. How long are you cooking it? Two minutes. Good lad.

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And then it's iced water and...

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So a nice runny yolk. Touch wood.

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Halfway through and the cooks have just over 20 minutes left

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to wow Bryn with their dish.

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So, Bryn, whose menu at the minute excites you?

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If Barry can pull it off... He's got a lot to do, done it once,

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took an hour and a half. I might eat humble pie, but on paper...

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It's too much. It's too much to do and he hasn't practised enough.

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You're going to a competition, you've got to practise. Yeah.

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Quail's eggs have just gone in. If they're not cooked for two minutes,

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the inside will be either too soft or too hard,

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so I'm just trying to... That's my biggest concern.

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Julie seems very confident in her cooking ability. She understands ingredients,

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she understands that mussels and clams don't take long to cook,

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so she's put that to the side. She's made pasta,

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so if she pulls that off, which I think she will be able to,

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she seems very calm and in control, it seemed an interesting dish.

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It's quite wet. It'll be fine, it'll be fine.

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I would normally rest the dough for quite a lot of time in the fridge,

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and it goes a lot colder and easier to handle, so I'm against the clock,

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but we'll go for it, shall we?

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Hussain has a lot of ingredients,

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there's a lot of spices, there's a lot going on.

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I like the fact he's trying to do his take on a British classic,

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and he's cooking from the heart completely.

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Yeah, all right, it should be letting of a bit more water

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than it is, though, so it fries a little bit better.

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Otherwise the batter doesn't stick to it properly,

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if it's not wet enough, so we shall see.

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Now, Andrew is doing your meat and two veg.

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Two veg, yeah. He's going to cook a bit of meat, boil some veg.

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Is that his ceiling?

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Two rings is definitely interesting for the stress levels,

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that's for sure.

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Well, then, I'll let you go back in there

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and see how they're getting on. Let's go.

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Time is running out for our home cooks,

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but Julie's as cool as a cucumber.

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OK, Julie. Hi. How are you getting on?

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Yeah, everything's under control, I think. Pasta's rolled.

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That's a big skill, that, you know. I love making pasta.

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I make it all the time. Fantastic. Thank you.

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So, you've got about 14 minutes left, roughly.

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Yes, so I'm just going to check the broth has got enough flavour in it.

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OK. I'll check to see if there's enough chilli in it, actually,

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cos some chillies aren't that hot, are they?

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You're tasting, that's a good thing. Yeah.

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A lot of people don't taste what they eat.

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As a chef, we need to know what they're eating.

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Exactly. Right. I'll leave you to it. Thanks.

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But while Julie finesses her dish,

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on the other side of the kitchen, it's a different story.

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Everything's quite last-minute,

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so I'm just trying to make sure I've got everything where it needs to be.

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I may have overcomplicated things.

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I will see, when we get to plating up, how much is actually done.

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Timing's always the problem. Cooking the meat

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and having it resting for the right amount of time,

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not cold, that's the key timing, but I'm glad I made it simple.

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That's all I can say.

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OK, Barry, how are you getting on? So the sauce is currently juicing.

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Yeah? Scotch egg's ready to go in.

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Pork's in the... That's a big scotch egg, isn't it?

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This is going to be a man's portion, this, isn't it?

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It is, yes. I'm going to try and make it look as pretty as possible.

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Well, good luck. Remember, keep tasting everything. Yes. Good luck.

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Timing's a bit more crucial now.

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Didn't matter before. Now it really matters.

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So, with the pakora batter, it changes a noise when it's cooked,

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and the actual fish is cooked.

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But it's a bit difficult when there's chips in there as well.

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Still got about seven minutes.

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Seven minutes!

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Oh, dear.

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Tepid frying pan, that's good, Bryn, isn't it?

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Any salt or pepper with it?

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Yeah, it's going to be. Going to be.

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Definitely smells like sheep.

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I'm getting there, just keeping a close eye on the giant scotch egg.

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Sauce is there, need to cook these discs off.

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There we go, cooked.

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I was more worried about the turnips,

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but it's the carrots I need to worry about.

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Cooks, you have just 30 seconds to get that food on the plate.

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Stop cooking. Time is up.

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No more. Step away from your plates.

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Right, that's it. Round one is done.

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It's now time to taste.

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First to be judged is Hussain with his Dish Of The Day,

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pakora-battered Coley with masala chips, served with chickpea salad,

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or as he likes to call it, Pakistani fish and chips.

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Right, I'm ready, look.

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I'm ready!

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How did you find the challenge?

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Yeah, it was good. It went really quick, though.

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Yeah. It does, doesn't it? Yeah, it does.

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Ready to tuck in? I am indeed.

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Look at that.

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The flavours and the smells, the aromatic smells.

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Beautiful.

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I think the fish inside is cooked beautifully.

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Batter's nice and crisp.

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It's a well-balanced dish.

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And you can see you've cooked this from here.

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It's come from the heart.

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The soul. And you can taste it on the plate.

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A very well-executed dish.

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Brilliant. You should be really happy with that.

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Thank you. Really happy. Do you know what I mean?

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He's smiling now! Yeah, yeah.

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I'm absolutely thrilled.

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Some really positive comments and really happy,

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so left me smiling at the end.

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JULIE: Mm. Lovely spices.

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That was impressive. Yeah, very impressive.

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That fish was lovely. Those chips were delicious as well.

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Yeah, they were good.

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Next is Julie with her Dish Of The Day.

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Seafood broth with clams, squid, mussels and freshly made spaghetti.

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Come on, you can smile now. It's over.

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Yes. Relax a little bit.

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THEY LAUGH

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How did you find the challenge?

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I really enjoyed it once the nerves settled a little bit. Yeah?

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But, yeah. The quickest 45 minutes of my life.

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Well, let's get stuck in.

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Let me taste some of the pasta first.

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That's... The labour of your work is the pasta, isn't it, really?

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Yeah. Do you love making pasta?

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I do, yes, I make it all the time.

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Mm, lovely.

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If I'm honest, the only thing that's missing is a piece of bread.

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Could you do bread in 45 minutes?

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No. I would have if I could.

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Really good. Light, loads of flavour and very, very colourful.

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In restaurant terms, they're the three things you need.

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Thanks very much. Brilliant. What wonderful comments.

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Yeah, thank you.

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Absolutely over the moon.

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It's such an honour to cook for a chef of such calibre.

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And to do it to the best of my ability on the day,

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I'm really pleased.

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We can't eat this elegantly, can we?

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No. Are you enjoying it? Your pasta's really nice.

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Yeah. Thank you. There is a lot of technique in that.

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A lot of technique. Brilliant. Making fresh pasta in 45 minutes.

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And for it to come out as well as that. Yes.

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It's pretty impressive.

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Time for Andrew to face the taste test with his Dish Of The Day.

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Pan-fried mutton with lavender, garlic and rosemary,

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served with potatoes and a carrot and swede mash.

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How did you find that?

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It was all right. But the timing was crap.

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That's why I'm a butcher, not a chef.

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OK. Well, do you know what?

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Let's get in. Yeah.

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Yeah, tuck into it.

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Well, it cuts well.

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Really well. You cooked your lamb rare.

0:15:060:15:09

As a chef, I would always cook any lamb or mutton

0:15:090:15:13

medium rare to medium,

0:15:130:15:14

but that cuts beautifully, so, you know, let's have a look.

0:15:140:15:17

Very flavoursome. Let's taste the swede.

0:15:210:15:25

That's not mashed, so, gutted with that, but...

0:15:250:15:28

They're very tasty. The swede's very tasty.

0:15:280:15:30

Potato could have done with a bit of colour,

0:15:300:15:32

a bit of texture. Exactly.

0:15:320:15:34

Yeah. But that's your Showstopper?

0:15:340:15:36

Yeah. That's good.

0:15:360:15:37

I pretty much didn't get finished.

0:15:370:15:40

Just try the meat. Forget the rest.

0:15:400:15:41

I think, had I finished, it would have been competent.

0:15:420:15:46

Because the main focus, for me, is the meat.

0:15:460:15:48

You need to get into that sauce, though, cos that's the key.

0:15:480:15:50

That's the key. Flavour's different to what I was expecting.

0:15:500:15:54

The potatoes weren't particularly big.

0:15:540:15:56

To not have got them boiled and pan-fried in 45 minutes,

0:15:560:15:59

I don't understand.

0:15:590:16:01

Sometimes you should not show your weaknesses.

0:16:010:16:03

And finally, it's Barry with his dish of the day.

0:16:030:16:06

Pork cooked three ways.

0:16:060:16:08

Fillet of pork with a Madeira sauce,

0:16:080:16:10

a Scotch quail's egg

0:16:100:16:12

and black pudding served with butternut squash.

0:16:120:16:14

That's it. There we go. BOTH: Now, that...

0:16:140:16:17

THEY LAUGH

0:16:170:16:18

Just. Just. Skin of your teeth. Yeah.

0:16:180:16:20

You happy with how everything's gone?

0:16:200:16:22

The pork looks a bit pink.

0:16:220:16:24

That is quite pink, but I think the pressure I put myself, with time,

0:16:240:16:27

it was just, let's try and get it on the plate.

0:16:270:16:28

OK. And the Scotch egg, has that cooked?

0:16:280:16:30

I've only done one, so we don't know how that's going to look

0:16:300:16:33

when we open it. OK. Pressure.

0:16:330:16:34

The pork is a little bit on the raw side... OK.

0:16:340:16:37

..but my guts are strong enough to take it, I'm sure, but...

0:16:370:16:40

Do you know what? The bit that's cooked is lovely.

0:16:420:16:44

Right, let's chop into this... Beast.

0:16:440:16:47

..Scotch egg. Yeah.

0:16:470:16:48

The pork, unfortunately... No, it hasn't...

0:16:500:16:52

I won't be tasting that one.

0:16:520:16:54

No. Yeah, it's a shame, because a lot less mince around it,

0:16:540:16:57

and it probably would have cooked.

0:16:570:16:59

The outside of the pork fillets, which is cooked, tastes lovely.

0:16:590:17:02

Unfortunately, the quail Scotch egg hasn't quite hit the mark.

0:17:020:17:05

But I think you did try and do too much in too little time. Yeah.

0:17:050:17:08

I was gutted that the sausage meat wasn't cooked on the Scotch egg.

0:17:080:17:12

The sausage meat wasn't cooked,

0:17:120:17:14

so we didn't want to risk anything with you.

0:17:140:17:16

Hopefully the techniques I've showcased to Bryn

0:17:160:17:18

should be enough to get through to the next round.

0:17:180:17:21

There was a lot of techniques on that plate. Yeah.

0:17:210:17:23

A lot of techniques. Might be a real gem underneath all that,

0:17:230:17:26

you never know. OK.

0:17:260:17:28

Only three people can be taken through to the next round.

0:17:280:17:31

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

0:17:310:17:34

Knowing that Bryn's the chef here as well, I really want to get through.

0:17:340:17:37

It's so exciting, such a new experience. I'm loving it.

0:17:370:17:41

Yeah, I think I've done enough to get through to the next round and

0:17:420:17:45

I'm looking forward to trying the new challenge

0:17:450:17:47

and seeing what we're going to do.

0:17:470:17:48

Yes, of course I want to go through, but someone's got to go,

0:17:480:17:51

and I feel the other guys were so good,

0:17:510:17:53

I know where I am in the rankings.

0:17:530:17:56

Do you think you've seen enough to make your mind up?

0:17:560:17:59

Well, a kitchen of two halves, really.

0:17:590:18:00

Two exceptional, two not so exceptional.

0:18:000:18:03

I think I've seen enough to know who's staying and who's going.

0:18:030:18:07

OK. Well, let's go and tell them.

0:18:070:18:09

Good.

0:18:090:18:10

Firstly, I'd like to say a big "Well done" to all four of you.

0:18:120:18:16

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

0:18:160:18:19

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

0:18:190:18:22

First of all, well done, everybody.

0:18:220:18:24

You know, 45 minutes in this environment is tough going.

0:18:240:18:27

Hussain, I think the balance was beautiful.

0:18:270:18:30

Julie, making fresh pasta, fantastic, so you two are safe.

0:18:300:18:34

With Andrew, I think within the 45 minutes,

0:18:340:18:37

I think more could have been done.

0:18:370:18:38

Barry, a couple of raw elements on the dish,

0:18:380:18:41

but I could see a lot of technique there, so on that basis, Andrew,

0:18:410:18:45

I'm afraid I'll be sending you home.

0:18:450:18:47

I think sometimes, the simpler things, there's nowhere to hide.

0:18:470:18:51

And I think it just showed on that plate.

0:18:510:18:53

Aww. Andrew.

0:18:530:18:55

It's not a shock, is it?

0:18:550:18:57

The right decision was made.

0:18:570:18:59

The other guys were really, really good.

0:18:590:19:01

And timing's not my greatest thing,

0:19:010:19:03

as anyone that knows me will tell you, so, you know,

0:19:030:19:05

c'est la vie.

0:19:050:19:07

So, that leaves three home cooks.

0:19:070:19:09

They are... Administrator Hussain.

0:19:090:19:13

Full-time mum Julie.

0:19:130:19:14

And sales training manager Barry.

0:19:140:19:16

Round two, it's the Chef's Challenge.

0:19:170:19:19

Now, in this challenge, Chef will be looking to see who's got the skills

0:19:190:19:23

he's looking for. So, Chef, what is today's challenge?

0:19:230:19:26

Right, so today we're going to make a mayonnaise.

0:19:260:19:28

So, the challenge, really, is understanding the process.

0:19:280:19:31

It's one of those things where to learn how to do it properly,

0:19:310:19:34

you've got to make it wrong. Let's hope I don't do it wrong now.

0:19:340:19:37

THEY LAUGH

0:19:370:19:38

But that's the key. So, the first thing we're going to do

0:19:380:19:40

is separate the egg yolks,

0:19:400:19:42

making sure there's no shell in there.

0:19:420:19:44

And then we're keeping the yolks.

0:19:450:19:47

Same again.

0:19:480:19:49

So, first we're going to add mustard in.

0:19:500:19:53

Good spoonful of mustard.

0:19:530:19:54

Then we're going to need about three spoons of vinegar.

0:19:540:19:58

It's important, now, that we don't put salt straightaway onto the egg.

0:19:580:20:03

The salt starts to cook the egg.

0:20:030:20:04

We don't want to cook the egg until it's all mixed together.

0:20:040:20:07

So, we whisk it together, not trying to get air in there,

0:20:070:20:10

just want the mustard and the vinegar

0:20:100:20:11

to start to emulsify to the egg yolks.

0:20:110:20:14

And this is the skill set,

0:20:140:20:16

it's the understanding of how much oil and when to add it.

0:20:160:20:19

So, to start off with, you're just going to pour a little bit in,

0:20:190:20:23

and there is a process of adding a little bit at a time.

0:20:230:20:26

It's not about rushing this, it's about making it right.

0:20:260:20:30

Take your time, do it properly, not a race.

0:20:300:20:33

So what's the worst thing could happen now,

0:20:330:20:35

if they'd put too much oil in at this point?

0:20:350:20:37

The worst to happen now,

0:20:370:20:38

the eggs won't be strong enough to combine all the oil,

0:20:380:20:41

so it will split, so you'll have eggs and oil.

0:20:410:20:44

See, now it's starting to change colour.

0:20:440:20:46

Yeah. It's not as yellow. If it goes thick, thick, thick

0:20:460:20:49

and then goes to thin, you've gone over the point of no return,

0:20:490:20:52

so it's knowing when to stop.

0:20:520:20:53

That, to me, is where I think I want it.

0:20:530:20:56

What I'd like you to do, once you've done the mayonnaise,

0:20:560:20:58

is take it from there...

0:20:580:21:01

to a tartare sauce.

0:21:010:21:02

We've got dill, flat parsley, capers, gherkins and shallots.

0:21:020:21:06

And then you're going to add all that

0:21:060:21:09

to your mayonnaise to create tartare sauce,

0:21:090:21:12

that you'd go with normally fish or chips.

0:21:120:21:15

So you can add as much or as little of the greens as you want,

0:21:150:21:18

but what we're looking at is the quality of the chopping.

0:21:180:21:20

It's all got to be the same size.

0:21:200:21:22

Right, guys, if you'd like to have a taste.

0:21:220:21:24

If you only can taste mustard, the balance isn't right.

0:21:240:21:27

If it's too vinegary, again, the balance isn't right.

0:21:270:21:29

Don't be afraid to go back and tweak things.

0:21:290:21:32

I would like to give you 20 minutes, but at the end of that 20 minutes,

0:21:320:21:36

I want to see perfection. Fantastic challenge.

0:21:360:21:38

Any last words for our cooks?

0:21:380:21:40

Taste, taste, taste.

0:21:400:21:42

Cos the most important thing as a chef is to taste what we do.

0:21:420:21:45

ALL: Yes, Chef.

0:21:450:21:46

So our cooks are attempting to make the perfect mayonnaise,

0:21:470:21:51

and then, using the additional ingredients,

0:21:510:21:53

they must transform it into a tartare sauce

0:21:530:21:55

all in just 20 minutes.

0:21:550:21:57

The first delicate step in the process

0:21:590:22:01

is to combine the egg yolks with the oil.

0:22:010:22:04

I think my biggest thing is that I don't split the egg,

0:22:040:22:07

so...fingers crossed, I won't!

0:22:070:22:09

Good workout on the arms, isn't it?

0:22:120:22:14

Hopefully I'll be on time. At least it can't be raw.

0:22:200:22:25

Hi, Hussain. Hey. How are we getting on?

0:22:250:22:27

Yeah, not too bad. Just trying to stop the bowl from wobbling.

0:22:270:22:30

There you go. And how do you feel about adding all the ingredients

0:22:300:22:33

to make a tartare sauce? Yeah, hopefully good,

0:22:330:22:35

because I'm the kind of chef

0:22:350:22:36

that likes to taste stuff and sort of make up dishes

0:22:360:22:39

based on taste, so hopefully be able to flavour it just right.

0:22:390:22:42

Good luck. Keep whisking, lad.

0:22:420:22:44

SHEREE LAUGHS

0:22:440:22:45

Bryn's looking for a rich, velvety mayonnaise.

0:22:450:22:48

Too much oil added too quickly will result in a runny mess.

0:22:480:22:51

Hiya, Julie. Hi.

0:22:520:22:54

Julie, you OK? Yes, thank you.

0:22:540:22:56

Whisking away there? I am, yeah.

0:22:560:22:57

Just go a little bit quicker with your oil, just a little tip.

0:22:570:23:00

Yeah. That's it.

0:23:000:23:01

If they pour it too slow, is there...?

0:23:010:23:04

Well, yeah, you'd just be there forever.

0:23:040:23:05

You need two hours rather than 20 minutes.

0:23:050:23:07

But it's that gradual stream, which is what you're looking for as well.

0:23:070:23:11

OK. So are you feeling quite confident?

0:23:110:23:13

I can only try.

0:23:130:23:14

I've made it twice before at home and it hasn't been great,

0:23:140:23:17

but now that I've seen you do it, you know, it's helpful, isn't it?

0:23:170:23:20

Great. Well, you're looking OK, so it's good.

0:23:200:23:22

Thank you. We'll leave you to it.

0:23:220:23:24

Yes. Get out of your hair. Thank you.

0:23:240:23:26

Hiya, Barry. Hiya. You good?

0:23:260:23:29

OK. Just trying to really...

0:23:290:23:30

Just trying to get the... Yeah, it's not quite holding.

0:23:300:23:33

You've got plenty of time.

0:23:330:23:35

Once that's made, you've only got to chop.

0:23:350:23:37

Only got to chop. That's all. And how's your chopping skills?

0:23:370:23:39

It's keeping everything even which I struggle with.

0:23:390:23:42

I can get things quite small, but it's keeping everything

0:23:420:23:45

military in the same kind of, like...

0:23:450:23:46

Look at the concentration on his face.

0:23:460:23:48

We'll leave you to it. Keep on going.

0:23:480:23:50

Good luck. Good luck.

0:23:500:23:51

Absolutely aching right now.

0:23:540:23:56

HE LAUGHS

0:23:560:23:58

You don't want to ruin it at the last minute, do you,

0:23:580:24:00

by a big glug of oil going in?

0:24:000:24:03

Right, guys, you've had ten minutes, so you're halfway through.

0:24:030:24:06

Just focusing on whisking and making sure that the egg doesn't split,

0:24:080:24:11

but I think it's there now, perfect.

0:24:110:24:14

(Let's start chopping.)

0:24:140:24:16

HUSHED TONE: So they all seem quite capable.

0:24:160:24:19

Yeah. I'd say the only one that seems a little bit nervous is Barry.

0:24:190:24:23

Barry, yeah. I think it's a harder challenge than just cooking.

0:24:230:24:27

Once it's cooked, it's done. Yeah.

0:24:270:24:28

But they can chop and change until the very, very last minute.

0:24:280:24:31

Do you think they are going to taste all very different?

0:24:310:24:33

Yes, massively. They will all look different. One will put more herbs in,

0:24:330:24:36

one will put more gherkins, capers and shallots in.

0:24:360:24:39

They all will be very, very different,

0:24:390:24:41

but as long as they taste right. And so far, so good, I think. OK.

0:24:410:24:44

Cooks, you have just two minutes left.

0:24:480:24:50

Good. Thick. Good.

0:24:560:24:57

Yeah, I tried to keep it a little bit thicker as you said,

0:24:570:24:59

so we can add things to it. Add things to it.

0:24:590:25:02

Remember, when you come to the seasoning, you can always add,

0:25:100:25:13

but you can't take away. Take away. Yeah?

0:25:130:25:16

With time ticking away,

0:25:170:25:19

our cooks must use every last second to get the balance

0:25:190:25:22

of shallots, gherkins, capers and herbs just right.

0:25:220:25:24

Just 30 seconds left.

0:25:270:25:30

Right, that's it, time's up! Step away from your bowls.

0:25:410:25:44

Well, that's the end of round two. Now it's time to taste.

0:25:470:25:51

'It's the moment of truth.

0:25:520:25:53

'One of our home cooks will be leaving the competition

0:25:530:25:56

'if their tartare sauce doesn't meet Bryn's high standards.'

0:25:560:25:59

Did you find that challenge OK? Yeah. Yeah.

0:25:590:26:02

My arm's killing now.

0:26:020:26:03

Some good exercise. Yeah, it's tougher than I thought,

0:26:030:26:06

concentrating so hard on the whisking,

0:26:060:26:08

getting everything to the right consistency.

0:26:080:26:10

Yeah. It was good, challenging. OK, let's have a taste.

0:26:100:26:12

Right, let's have a taste. Let's start here.

0:26:120:26:15

Difficult.

0:26:370:26:38

They're all very good.

0:26:400:26:41

The closest one, for me, to what I was looking for...

0:26:410:26:45

would be this one.

0:26:450:26:47

The reason being is, it's got a texture in there,

0:26:470:26:49

so well done indeed. Yeah, very good.

0:26:490:26:51

Well played.

0:26:510:26:53

The flavours are there, but it's the texture of it

0:26:530:26:55

which is very, very good.

0:26:550:26:57

Right, it's very difficult to split from these two.

0:26:570:27:01

I would say this one has a greater flavour,

0:27:010:27:03

but the only thing it's lacking here, it's all a bit too small.

0:27:030:27:06

And in this mayonnaise, it's a bit oily,

0:27:060:27:09

in the sense there's not enough vinegar in there to cut through.

0:27:090:27:12

OK. So, on that basis, and I think as well from this morning...

0:27:120:27:16

and I'm sorry, Barry, I'm going to have to send you home.

0:27:160:27:19

Cos I just think the combination of what you created this morning,

0:27:190:27:22

it were a little bit chaotic,

0:27:220:27:24

and I think if you could just slow yourself down

0:27:240:27:26

and think a bit more, you would progress a lot faster.

0:27:260:27:29

That's the reason, I'm afraid.

0:27:290:27:31

Brilliant, thank you for your feedback. Aww. Thank you.

0:27:310:27:34

I'm gutted to have left before the final,

0:27:340:27:36

but it was always going to be an uphill challenge

0:27:360:27:39

after my, erm, ambitious first round.

0:27:390:27:41

Just two cooks remain -

0:27:410:27:43

administrator Hussain from Manchester

0:27:430:27:45

and mum-of-three Julie from Carlisle.

0:27:450:27:47

But only one can be chosen as Bryn's partner

0:27:470:27:50

for the Friday final.

0:27:500:27:52

OK, so, it's time for our third and final round, the Chef's Special.

0:27:530:27:58

In this round, our two home cooks

0:27:580:27:59

have been given a set of ingredients to

0:27:590:28:01

one of Bryn's signature dishes.

0:28:010:28:03

So, cooks, the aim of this round is to see what you can make

0:28:030:28:07

with these ingredients.

0:28:070:28:08

You'll get to see what Bryn makes a little bit later on,

0:28:080:28:11

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

0:28:110:28:13

Bryn's chosen lemon sole, white wine,

0:28:150:28:19

butter, capers, shrimps, thyme,

0:28:190:28:22

parsley, leeks and lemons.

0:28:220:28:26

Easy enough for a classically trained chef,

0:28:260:28:28

but what will our home cooks think?

0:28:280:28:31

So, Bryn, any last tips?

0:28:310:28:33

Yeah, I'd like to taste what I see on the plate,

0:28:330:28:35

and most importantly, sometimes, less is more.

0:28:350:28:39

Right, guys. You have one hour.

0:28:390:28:41

Use your time wisely.

0:28:410:28:43

Reveal your ingredients, because your time starts now.

0:28:430:28:47

Good luck.

0:28:470:28:49

OK.

0:28:530:28:54

That's a difficult round.

0:28:590:29:01

SHEREE CHUCKLES That's difficult.

0:29:010:29:03

This is the first time our cooks are seeing the ingredients,

0:29:030:29:06

so they waste no time getting stuck straight in,

0:29:060:29:09

but how much do they know about handling a whole fish?

0:29:090:29:12

Initially I was going to start taking the fillet off, but then,

0:29:120:29:15

you know, the flavour and the moisture

0:29:150:29:17

might retain in the fish if I keep it whole.

0:29:170:29:19

You see, I've never really cooked a whole fish like that before,

0:29:190:29:22

so I'm just going to have to go on a little bit of intuition,

0:29:220:29:25

but I'll try my best.

0:29:250:29:26

Hussain, however, appears to be a man with a plan.

0:29:280:29:32

Well, I'm thinking I'm going to fillet it,

0:29:320:29:34

and then I'm going to pan-fry it quite simply,

0:29:340:29:37

but I've never worked with this kind of fish before,

0:29:370:29:39

so it's just sort of figuring out what to do with it.

0:29:390:29:41

HE LAUGHS

0:29:410:29:42

Me too, Hussain.

0:29:420:29:45

Hi, Hussain. Hi.

0:29:460:29:48

How are we getting on? Yeah, not too bad.

0:29:480:29:51

A bit nervous, just cos I've never

0:29:510:29:52

worked with that kind of fish before.

0:29:520:29:53

Right, OK, do you know what it is?

0:29:530:29:55

Either plaice or something like that.

0:29:550:29:57

Lemon sole, yeah. Very close, yeah.

0:29:570:29:59

So have you got a plan of what you're going to do?

0:29:590:30:01

Yes, I'm going to do quite a simple...sort of pan-fried capers,

0:30:010:30:05

bit of thyme and lemon with, erm, the lemon sole.

0:30:050:30:10

And I'm going to do it on a bed of leek

0:30:100:30:12

and keep it sort of simple and fresh.

0:30:120:30:14

OK, well, good luck. Good luck.

0:30:140:30:15

(Right, right, right. Still got to put the butter in.)

0:30:190:30:22

Hi, Julie. Hi. Hi, Julie.

0:30:230:30:25

How are we getting on? Well, I've never cooked a whole fish like this.

0:30:250:30:28

My initial thought was to take the fillets off.

0:30:280:30:30

Right, OK. And then I thought, "No, it's a good fish,

0:30:300:30:33

"I'm going to cook it on the bone and then finish it in the oven."

0:30:330:30:36

I'm just kind of thinking logically,

0:30:360:30:38

because I've never cooked a big fish,

0:30:380:30:39

so, I've just got to try. Yes, definitely.

0:30:390:30:42

Well, good luck. Good luck. Thank you.

0:30:420:30:44

I have to say,

0:30:510:30:52

I think it's the first time I've ever seen two contestants,

0:30:520:30:55

or two finalists, dive straight in.

0:30:550:30:58

Oh, don't jinx it. Don't jinx it. But they seem so confident.

0:30:580:31:02

Are you OK, Hussain? Yeah, just thinking it through.

0:31:020:31:04

I think I'll be all right.

0:31:040:31:06

Let's discuss Hussain's dish first.

0:31:060:31:08

So he's cleaned the fins and taken the head off

0:31:080:31:10

and he's going to roast it on the bone.

0:31:100:31:12

He'll cook it, it'll take six, seven, eight minutes.

0:31:120:31:15

He'll cook it one side. He might baste it in butter, thyme.

0:31:150:31:17

So I think we're doing it slightly differently.

0:31:170:31:19

Just think it will be easier and it will look a bit better on the plate.

0:31:190:31:23

That's why I ended up doing it that way.

0:31:230:31:24

And Julie is keeping the fish whole.

0:31:240:31:27

She's kept it whole.

0:31:270:31:28

She's left the roe on and the head and the eyes.

0:31:280:31:31

Some customers don't like to see the head and eyes. No.

0:31:310:31:34

But, saying that, it's still the right way to cook that fish.

0:31:340:31:37

So she started it earlier, so she'll cook it longer and slower.

0:31:370:31:40

I'm thinking the fish will be the same as meat,

0:31:400:31:42

where a little bit of resting will help.

0:31:420:31:44

SHE LAUGHS NERVOUSLY

0:31:440:31:45

When I show my dish later,

0:31:450:31:47

it will look similar to one of them, but it doesn't mean it's right.

0:31:470:31:51

No. Because the other one is cooking it differently,

0:31:510:31:54

but it's still right as well. Still the right way to cook it.

0:31:540:31:57

I've got a sneaky feeling it would be down to the nitty-gritty

0:31:570:31:59

fine details who takes it on the day.

0:31:590:32:02

They are speeding through,

0:32:020:32:03

so I don't know if you're going to have another look.

0:32:030:32:05

Go and look around, see what's going on.

0:32:050:32:08

If the fish is cooked OK and I can produce a nice accompaniment

0:32:110:32:15

to go with it, maybe it'll be OK.

0:32:150:32:18

Right, cooks, you've had half an hour.

0:32:190:32:22

'So while both cooks are desperate to impress Bryn with their fish,

0:32:220:32:26

'what about the rest of his selected ingredients?'

0:32:260:32:28

Hussain, you OK? You good? Not too bad.

0:32:280:32:31

How we getting on? I think OK.

0:32:310:32:33

I'm just sort of figuring it all out.

0:32:330:32:35

Have you tried brown shrimp?

0:32:350:32:37

I tend to dry them out and use it that way.

0:32:370:32:40

Like a salting agent kind of thing?

0:32:400:32:42

I'm using it in the same sort of way.

0:32:420:32:44

I like it cooked with what you're cooking with,

0:32:440:32:46

so you get that flavour into it. Flavour in together.

0:32:460:32:48

With her fish in the oven,

0:32:480:32:50

Julie turns her attention to the shrimps.

0:32:500:32:52

I'm just putting some more of the shrimps in

0:32:520:32:54

because they've got such a lovely flavour,

0:32:540:32:56

and perhaps I put a few more capers in than I should have.

0:32:560:32:59

By putting some more shrimps through,

0:32:590:33:01

it might balance the flavour out a bit more.

0:33:010:33:03

Our two confident home cooks seem calm under pressure,

0:33:080:33:11

and in the final minutes of the competition,

0:33:110:33:13

turn their attention to presentation.

0:33:130:33:15

But whose lemon sole will secure them a place in the final?

0:33:180:33:21

So, cooks, you've both finished with time to spare,

0:33:210:33:24

so I'd say it's time to taste.

0:33:240:33:26

Yep.

0:33:260:33:28

First up, it's Julie,

0:33:280:33:30

with her roasted lemon sole, served whole with brown shrimps,

0:33:300:33:33

leeks and a caper butter sauce.

0:33:330:33:35

How did you find the challenge?

0:33:370:33:38

It was a challenge for me,

0:33:380:33:40

because when I'd seen the whole fish,

0:33:400:33:42

I was thinking, "What should I do with it?

0:33:420:33:44

"What's the best way to serve it to keep it moist and everything?"

0:33:440:33:47

So this is the way I decided would do that.

0:33:470:33:49

As long as I've cooked it OK, that's the main thing.

0:33:490:33:52

Time to tuck in, isn't it? Yes, it sure is.

0:33:520:33:55

OK, let's have a look.

0:33:550:33:57

Yeah, it's definitely cooked.

0:33:570:33:59

When it comes away from the bone a lot,

0:33:590:34:01

that's when you know it's cooked.

0:34:010:34:03

Beautifully cooked. Thank you.

0:34:030:34:05

Very moist, seasoned well.

0:34:100:34:12

Taste these leeks and things now.

0:34:120:34:14

I'm glad to see you didn't overcook the brown shrimps,

0:34:170:34:19

because they were already cooked. Yeah.

0:34:190:34:20

The capers are there, you can taste the lemon.

0:34:200:34:23

Beautiful. Thank you.

0:34:230:34:24

Very well-cooked. Top drawer. Phew. I'm going to cry!

0:34:240:34:27

The tasting went really well.

0:34:270:34:29

He said my fish was cooked perfectly, which was a relief,

0:34:290:34:33

and I'm just really happy.

0:34:330:34:34

That's really good. Thank you, Hussain.

0:34:340:34:37

Really light, really delicate.

0:34:370:34:38

It wasn't overpowering... No. ..it wasn't too buttery.... No.

0:34:380:34:41

..wasn't too acidic. Uh-uh. Yeah, beautiful.

0:34:410:34:43

Next into the tasting room is Hussain.

0:34:440:34:47

He's made pan-fried lemon sole

0:34:480:34:50

served on a bed of sauteed leeks,

0:34:500:34:52

with brown shrimps and capers.

0:34:520:34:54

There you go, guys.

0:34:540:34:57

Now, was that a challenge or was that a challenge?

0:34:570:34:59

Yeah, it was a challenge!

0:34:590:35:01

Because I didn't realise what fish it was,

0:35:010:35:03

so I was just figuring out what to sort of do with it.

0:35:030:35:05

OK, time to tuck in. Yes. Let's get in there.

0:35:050:35:08

The one thing I have noticed straightaway,

0:35:080:35:10

there was two sides to the fish, one with no skin,

0:35:100:35:12

one with a white skin underneath, so it's fine to cook it

0:35:120:35:15

on that side, but you just need to remove that skin now.

0:35:150:35:19

What it has done,

0:35:190:35:20

that would have protected the fish as well,

0:35:200:35:22

so could be a good thing or a bad thing.

0:35:220:35:25

We'll have a look. Again, you see the fish just come off the bone,

0:35:250:35:28

you know it's cooked.

0:35:280:35:30

Seasoned, it's moist,

0:35:350:35:36

nice to see the capers on the top with the brown shrimp.

0:35:360:35:39

A little bit of parsley, the leeks are nice and soft,

0:35:390:35:41

you've cooked them in the butter with a bit of white wine.

0:35:410:35:44

On the whole, top-drawer cooking.

0:35:440:35:45

Seriously. Thank you. You should be very proud. Good cooking.

0:35:450:35:48

Well done. Thank you. Well done.

0:35:480:35:50

Yeah, bit happier, so I was worried about the way I cooked the fish,

0:35:500:35:54

but he said it was fantastically cooked, so I was really happy.

0:35:540:35:57

Mm, lovely. A lot of capers, a lot of vinegar, wasn't it?

0:35:580:36:01

Mm. Very sharp.

0:36:010:36:03

I think you're going to have a very hard job.

0:36:030:36:05

You're not going to help me, are you? SHE LAUGHS

0:36:050:36:07

With the final challenge complete,

0:36:070:36:09

it's just left for Bryn to deliberate over our two home cooks.

0:36:090:36:13

So, Bryn, do you have any idea who you're going to pick?

0:36:130:36:17

No, because they both cooked the fish

0:36:170:36:19

in two different ways, but at the same time,

0:36:190:36:21

the correct way. Yep. And they've both cooked it beautifully.

0:36:210:36:24

It's down to the wire, and it's down to the minute attention to detail.

0:36:240:36:27

Wow. Because they both can cook. Well, like you said,

0:36:270:36:30

you are going to cook for us now

0:36:300:36:31

and we're going to see what you make with those ingredients.

0:36:310:36:34

Just got to hope it's as good as that!

0:36:340:36:35

Well, I hope so. So do I.

0:36:350:36:37

OK, cooks. Before we find out who will be joining Bryn

0:36:410:36:44

in the Friday final,

0:36:440:36:45

we get to see what he makes with those ingredients.

0:36:450:36:48

So, Chef, it's over to you.

0:36:480:36:50

Right, OK, so what we're going to do with the leek,

0:36:500:36:52

I was saying less is more, you want to taste what you see,

0:36:520:36:55

so I'm going to cook this leek slowly.

0:36:550:36:57

I'm going to knock the root off and we're going to cook it

0:36:570:37:01

virtually in its own juices.

0:37:010:37:02

Leek in. En papillote, we call this.

0:37:020:37:05

We put a knob of butter, a little bit of salt, twist of pepper,

0:37:050:37:10

bit of thyme in there. Make it into a parcel.

0:37:100:37:13

In with some white wine. That should be enough.

0:37:150:37:19

Obviously it is very important that we close the bag.

0:37:190:37:23

Place it in the oven for 12 minutes at 140 degrees.

0:37:230:37:26

So a nice, slow, long cook. Now, to the fish.

0:37:260:37:30

What we're going to do,

0:37:300:37:31

snip the bottom and then run our scissors up the side

0:37:310:37:35

of the flesh, so we take everything that we don't need away.

0:37:350:37:39

What I'm going to do now is segment a lemon.

0:37:390:37:43

So this dish that you're doing for us now

0:37:430:37:46

is one from your restaurant in Wales.

0:37:460:37:48

In North Wales, yes.

0:37:480:37:49

I'm lucky enough to have a restaurant in Colwyn Bay.

0:37:490:37:51

It's right on the seafront.

0:37:510:37:53

And have you always wanted to have a restaurant back home?

0:37:530:37:55

Yeah, it was something I always wanted to do

0:37:550:37:57

but didn't think it would happen.

0:37:570:37:59

It's a dream come true, really, to come home to cook.

0:37:590:38:01

OK, so we've got the lemon segments, they're ready.

0:38:010:38:03

We're going to chop some parsley. Keep it nice and big.

0:38:030:38:06

You don't want to chop it down too small because otherwise you start to

0:38:080:38:11

lose the flavour and the colour starts to go.

0:38:110:38:13

Use a nice, sharp knife.

0:38:130:38:15

Roughly all the same size. Nice, warm frying pan.

0:38:150:38:19

That's it. That's what we want to hear.

0:38:190:38:22

We're just going to baste it in butter.

0:38:220:38:24

So at what age did you start cooking?

0:38:240:38:26

I started in a bakery when I was the age of 12.

0:38:260:38:29

Oh, wow. Every day now, in the London restaurant,

0:38:290:38:31

the first thing we do is bread every day.

0:38:310:38:33

We walk in about 8.15am, 8.30am, just the smell of fresh bread.

0:38:330:38:37

So you moved from baking into...

0:38:370:38:39

Into cooking. I started cooking when I was about 16

0:38:390:38:42

in the local pub, and I just think with cooking,

0:38:420:38:44

you can express yourself that little bit more.

0:38:440:38:47

Just going to add a knob of butter,

0:38:470:38:49

and add the thyme, and I'm going to turn this over.

0:38:490:38:52

If you're on a diet, this is the time when you turn away.

0:38:520:38:55

LAUGHTER

0:38:550:38:57

We're just going to baste the fish in the butter.

0:38:570:38:59

You can smell the oil has come out of the thyme,

0:38:590:39:02

which is important. The fish is nearly ready.

0:39:020:39:04

What I'm going to do is leave the fish in the butter

0:39:040:39:07

just to cool down.

0:39:070:39:09

We're just going to deep-fry the capers, and these WILL spit.

0:39:090:39:11

Obviously water and oil... I'm standing well out of the way.

0:39:110:39:14

..doesn't mix.

0:39:140:39:16

There you go. When it stops making noise...

0:39:160:39:18

You know it's done. You know it's ready, yeah.

0:39:180:39:21

Right, drain them off.

0:39:210:39:24

Finish off with a pinch of salt.

0:39:240:39:25

Now we're going to go for the sauce.

0:39:250:39:27

When I squeeze the lemon, it will spit again.

0:39:270:39:29

SHEREE LAUGHS

0:39:290:39:30

So we're done there. You can smell that now.

0:39:300:39:33

Smells quite nutty, quite lemony.

0:39:330:39:35

Again, it's not just butter you're adding,

0:39:350:39:38

a complete different flavour.

0:39:380:39:39

We add the brown shrimps, you want to warm them up gently.

0:39:390:39:42

We're going to add the lemon segments,

0:39:420:39:44

in with the parsley, and that is the sauce.

0:39:440:39:47

The leek is ready, so what we're going to do now

0:39:470:39:49

is remove it from its bag.

0:39:490:39:51

A little bit of that onto it.

0:39:510:39:52

Just natural cooking juices, nothing better.

0:39:520:39:55

Little bit of salt.

0:39:550:39:57

We're going to put the fish...

0:39:570:39:59

You don't have to serve all the butter.

0:39:590:40:02

Then to finish off, nice bit of texture.

0:40:020:40:05

You just add the capers and that is it.

0:40:050:40:08

There's not much difference to the pair of yours, to be honest.

0:40:080:40:11

Amazing. It's all gone quiet.

0:40:110:40:13

Is that a good thing or a bad thing?

0:40:130:40:14

I'm not quite sure. Good. Is it good?

0:40:140:40:17

Absolutely delicious. Oh, my gosh!

0:40:170:40:19

Well, that certainly is zinging in the mouth.

0:40:190:40:21

It's absolutely delicious.

0:40:210:40:23

Fantastic. And it is time to reveal who you are going to pick

0:40:230:40:26

as your partner in the Friday final,

0:40:260:40:28

but before we reveal who that person is,

0:40:280:40:31

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

0:40:310:40:34

In the first round, Hussain impressed Bryn

0:40:350:40:37

with his innovative take on the British classic fish and chips.

0:40:370:40:42

He stole the show in round two with his tasty tartare sauce,

0:40:420:40:45

and in the final round, he made every second count

0:40:450:40:48

to produce his dish of lemon sole

0:40:480:40:50

with shrimps and sauteed leeks.

0:40:500:40:53

Julie is stiff competition,

0:40:530:40:54

but I do hope I get through to the final on Friday.

0:40:540:40:58

Julie wowed Bryn with her Italian-inspired seafood broth

0:40:580:41:01

and home-made spaghetti in the first round.

0:41:010:41:04

She impressed with her flavours in round two

0:41:040:41:06

and showcased her skill and technique in the final round

0:41:060:41:10

with her perfectly cooked lemon sole.

0:41:100:41:12

I would absolutely love to win and go through to the next round.

0:41:140:41:17

It would be amazing to meet all the chefs.

0:41:170:41:19

Whatever happens, I've had a great time.

0:41:190:41:23

Firstly, I'd like to say a massive well done to both of you.

0:41:230:41:26

You've both done so well,

0:41:260:41:28

but only one of you can go through to the final,

0:41:280:41:32

and Bryn has made up his mind.

0:41:320:41:34

So, Chef, it's over to you.

0:41:340:41:36

I've got sweaty palms. That's how hard it has been.

0:41:360:41:39

Hussain, we start with yourself.

0:41:390:41:41

Great fish and chips, great spices,

0:41:410:41:43

and then you went from your world into my world.

0:41:430:41:44

And you adapted so well.

0:41:440:41:46

Julie, today, the first dish you did,

0:41:460:41:49

the skills in there, making the pasta,

0:41:490:41:51

and then doing the lemon sole, again,

0:41:510:41:53

very, very tasty. It really is on a knife edge.

0:41:530:41:56

I just think...

0:41:560:41:59

going forward to the Friday final, I just feel that...

0:41:590:42:04

Julie might have a bit to offer me in your repertoire,

0:42:040:42:07

so for that reason... SHE SQUEAKS EXCITEDLY

0:42:070:42:09

..I'd like to take you through to the final on Friday.

0:42:090:42:11

But, Hussain, you did an amazing job. I know! The flavours were amazing.

0:42:110:42:14

If you open a restaurant and serve that fish and chips,

0:42:140:42:17

can I be the first one to come? Definitely. Cos it was stunning.

0:42:170:42:19

You should be both very, very proud of yourself.

0:42:190:42:21

You should be. Thank you. Thank you.

0:42:210:42:24

I wasn't expecting it, quite honestly.

0:42:240:42:26

I thought Hussain just had it in the bag, so when I heard my name,

0:42:260:42:29

I was just like, "Wow!"

0:42:290:42:30

Yeah, I'm gutted not to get through to Friday's final,

0:42:300:42:33

but Julie was fantastic competition

0:42:330:42:34

and such a lovely person to get through.

0:42:340:42:37

So, that's it for today.

0:42:370:42:38

Bryn and Julie will be back for the Friday final,

0:42:380:42:40

but make sure you join us again tomorrow

0:42:400:42:42

when four brand-new home cooks will be put to the test.

0:42:420:42:45

See you then.

0:42:450:42:46

Tomorrow on Yes Chef...

0:42:470:42:49

..four more home cooks go all-out to impressive super-chef Luke Tipping.

0:42:500:42:54

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

0:42:560:42:59

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

0:42:590:43:03

Argh!

0:43:030:43:04

It looks like a dog's dinner.

0:43:040:43:06

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