0:00:02 > 0:00:04Four of the best chefs in Britain
0:00:04 > 0:00:06are on the hunt for their perfect partner.
0:00:06 > 0:00:08For the first time ever,
0:00:08 > 0:00:11amateur home cooks will be paired with the best in the business for
0:00:11 > 0:00:14the cooking experience of a lifetime.
0:00:14 > 0:00:15Mash the spuds!
0:00:17 > 0:00:20Each day, a different Michelin-starred chef will choose
0:00:20 > 0:00:24their perfect partner from four talented home cooks.
0:00:24 > 0:00:26I need to think about the person I'm going to take with me
0:00:26 > 0:00:27cos I want to win.
0:00:27 > 0:00:29Then, in the Friday final,
0:00:29 > 0:00:33all four pairs will go head-to-head to cook for culinary royalty
0:00:33 > 0:00:34Pierre Koffmann.
0:00:34 > 0:00:36What I look for, for the perfect dish,
0:00:36 > 0:00:38is to keep it simple and tasty.
0:00:39 > 0:00:42The professional chefs' reputations are on the line.
0:00:42 > 0:00:43Bring the home cooks in!
0:00:45 > 0:00:48But will the amateur home cooks live up to their expectations?
0:00:51 > 0:00:53This is Yes Chef.
0:00:59 > 0:01:01Hello and welcome to Yes Chef.
0:01:01 > 0:01:03Let's meet today's four home cooks.
0:01:04 > 0:01:06First, it's Sarah Alkin.
0:01:06 > 0:01:10She's a customer team member for a supermarket chain in Kelso.
0:01:10 > 0:01:12I am anally tidy.
0:01:12 > 0:01:14I don't like anybody in the kitchen with me
0:01:14 > 0:01:15because I'm a bit of a control freak.
0:01:15 > 0:01:17I never make this much mess in the kitchen.
0:01:17 > 0:01:19This is disgraceful for me.
0:01:19 > 0:01:22I really want to win this - really badly.
0:01:22 > 0:01:26Next, it's Eugene Rangayah, an IT consultant from Wilmslow.
0:01:26 > 0:01:30Based on the fact that I usually concoct stuff,
0:01:30 > 0:01:35working to exact measurements is one of my key weaknesses.
0:01:35 > 0:01:36That's much better now.
0:01:36 > 0:01:38All I know is that I love cooking
0:01:38 > 0:01:41and I love people appreciating my food.
0:01:41 > 0:01:43Steve Baldwin from Blackburn is an art tutor.
0:01:43 > 0:01:46My strengths are...I'm very clean,
0:01:46 > 0:01:50I follow instructions and I'm pretty good at chopping.
0:01:51 > 0:01:53Just a case of keep stirring.
0:01:54 > 0:01:57I want to get through the heats today and then get to that final.
0:01:58 > 0:02:02And, finally, Suzy Blyth is a shop owner from Wigan.
0:02:02 > 0:02:04I've got a six-year-old
0:02:04 > 0:02:07and I've cooked too much children's food the last six years.
0:02:07 > 0:02:09Just hope it's not too wacky.
0:02:09 > 0:02:12I absolutely love just getting everything out of the fridge
0:02:12 > 0:02:16that is going off and, va-va-voom, a little bit of magic wand.
0:02:17 > 0:02:19Welcome to the show, guys.
0:02:19 > 0:02:20So we have our four home cooks.
0:02:20 > 0:02:22All we need now is our chef.
0:02:22 > 0:02:28He was awarded his first Michelin star at the age of just 22.
0:02:29 > 0:02:30It's Aiden Byrne.
0:02:34 > 0:02:36Aiden Byrne has worked in some of the best restaurants in Britain for
0:02:36 > 0:02:38the last 20 years.
0:02:38 > 0:02:40As a protege of Tom Akins,
0:02:40 > 0:02:44he's developed a love of classical cooking but with a modern twist.
0:02:44 > 0:02:46One of my main focal points
0:02:46 > 0:02:50are really strong flavours and traditional marriages.
0:02:50 > 0:02:53He began his career working for free in a hotel kitchen and is
0:02:53 > 0:02:55always striving for perfection.
0:02:55 > 0:02:57After just four years in the business,
0:02:57 > 0:03:01he became head chef and, at the age of 22, was the youngest person ever
0:03:01 > 0:03:03to win a Michelin star.
0:03:03 > 0:03:05Qualities I'm looking for in a home cook are a
0:03:05 > 0:03:07good sense of taste, a little bit of common sense
0:03:07 > 0:03:11and someone with a real passion for food.
0:03:11 > 0:03:13Any competition you enter, you want to win it.
0:03:13 > 0:03:16Give me the right person, there's no doubt about it, I will win this competition.
0:03:18 > 0:03:21Welcome to the show, Aiden. We're over the moon to have you here.
0:03:21 > 0:03:23Thank you very much. I'm very excited to be here.
0:03:23 > 0:03:26Good. So our four home cooks are going to be doing everything they
0:03:26 > 0:03:29can to impress you as one of them will be joining you
0:03:29 > 0:03:32on the Friday final. What are you going to be looking for today?
0:03:32 > 0:03:36I'm a real stickler for classical flavour combinations, marriages,
0:03:36 > 0:03:39so I don't want to see anything too far out there.
0:03:39 > 0:03:43I want to see well thought out dishes, clean flavours,
0:03:43 > 0:03:45stuff that's going to really stand out.
0:03:45 > 0:03:46Well, let's get on with it.
0:03:46 > 0:03:48This is round one - dish of the day.
0:03:48 > 0:03:50Now, cooks, in this round,
0:03:50 > 0:03:53you are going to be preparing the one dish that you feel
0:03:53 > 0:03:55sets you apart from the rest.
0:03:55 > 0:03:57Are you ready? ALL: Yes, Chef.
0:04:00 > 0:04:02So, our cooks are off and,
0:04:02 > 0:04:05with someone destined to leave at the end of this round,
0:04:05 > 0:04:08impressing Aiden is crucial because no-one wants to go home.
0:04:11 > 0:04:14There is only 45 minutes on the clock but art tutor Steve
0:04:14 > 0:04:16is already feeling confident.
0:04:17 > 0:04:20Hopefully, I'll have a taste sensation.
0:04:21 > 0:04:23Hi, Sarah. Hiya.
0:04:23 > 0:04:26How are you getting on? Not too bad, thank you.
0:04:26 > 0:04:28How are the nerves?
0:04:28 > 0:04:29OK. What are you making first?
0:04:29 > 0:04:32I'm making a Venetian fish soup.
0:04:32 > 0:04:35I had it in Venice on my honeymoon.
0:04:35 > 0:04:39Oh, lovely. With everything that's in front of me here,
0:04:39 > 0:04:41including the cod and the prawns,
0:04:41 > 0:04:45this is the dish I'm probably most excited about, just because of it's
0:04:45 > 0:04:48classic, putting something like this up in front of Pierre Koffmann,
0:04:48 > 0:04:49that excites me, so...
0:04:49 > 0:04:51Thank you. Brilliant.
0:04:51 > 0:04:52Added pressure.
0:04:54 > 0:04:55Good luck. Thank you.
0:04:58 > 0:05:01Bit nervous but, apart from that, I'm OK.
0:05:01 > 0:05:04The only thing that could go wrong is the fish overcooked.
0:05:04 > 0:05:05It just needs a bit of love.
0:05:05 > 0:05:09Hi, Eugene, you all right? Good to see you. Good, thanks.
0:05:09 > 0:05:11Are you excited? Yes, very, very.
0:05:11 > 0:05:13It's obviously a curry.
0:05:13 > 0:05:17I'm originally from South Africa, so I've taken a spin on the curry from there. Right, OK.
0:05:17 > 0:05:21I added my own twist to it, so it's more flavoursome,
0:05:21 > 0:05:23not too much of heat.
0:05:23 > 0:05:26Is the lamb going to be served pink or is it going to be well done?
0:05:26 > 0:05:28It's a curry, so it's going to be well done. OK.
0:05:28 > 0:05:33And then cucumber, just as a cooler if the curry is a bit spicy.
0:05:33 > 0:05:36Do you get nervous or do you feel nervous?
0:05:36 > 0:05:39Right now, yes, probably, I do.
0:05:39 > 0:05:42I guess, you, know, normally I'm caught up in my kitchen.
0:05:42 > 0:05:46With a glass of wine on the go, no doubt. Yeah, absolutely.
0:05:46 > 0:05:47A glass of wine works perfectly.
0:05:48 > 0:05:49OK, well, good luck.
0:05:49 > 0:05:51We'll let you carry on. I'm excited.
0:05:51 > 0:05:53Thank you. Perfect.
0:05:54 > 0:05:55Just going to cover it up,
0:05:55 > 0:05:58so it aids the cooking process because of the time.
0:06:00 > 0:06:02Hi, Stephen. Are you all right?
0:06:02 > 0:06:03Good, how are you?
0:06:03 > 0:06:05I'm good, yes. I'm good.
0:06:05 > 0:06:06Good smells already.
0:06:06 > 0:06:09Lovely strong flavours there.
0:06:09 > 0:06:11That's what I'm hoping to have, a lot of flavour.
0:06:11 > 0:06:14You're making risotto. Are you going to cook it the classical way?
0:06:14 > 0:06:16Keep on stirring it, get that creaminess going?
0:06:16 > 0:06:19I got told to stir it in the same direction.
0:06:19 > 0:06:21OK, OK. Cos if you stir the other way,
0:06:21 > 0:06:23you're stirring the starch back in.
0:06:23 > 0:06:26I don't know if that's a myth or if someone told me and laughed at me.
0:06:27 > 0:06:30The whole point of it is the rice is smashing against each other,
0:06:30 > 0:06:32so the more it smashes against each other,
0:06:32 > 0:06:36the more starch it releases. So I've never heard that one but, you know,
0:06:36 > 0:06:38I'll bow down to that.
0:06:38 > 0:06:41I'll bring that up with the person who told me after this.
0:06:41 > 0:06:44You serving anything with the risotto or is it just...?
0:06:44 > 0:06:47I'm going to thinly slice ciabatta, just drizzle it with olive oil,
0:06:47 > 0:06:50and then just rub a bit of garlic on the top.
0:06:50 > 0:06:52Your hands look like they're shaking there. Are you nervous?
0:06:52 > 0:06:55I wasn't until you said you were more excited with the other dish.
0:06:55 > 0:06:58Oh, well, we'll let you carry on. All right.
0:06:58 > 0:06:59All the very best. Yep.
0:07:04 > 0:07:07And finally it's a chance for shop owner Suzy to wow chef Aiden.
0:07:09 > 0:07:11Hi, Suzy. Hello.
0:07:11 > 0:07:12Hi.
0:07:12 > 0:07:14Wow!
0:07:14 > 0:07:17There's a lot going on here, obviously.
0:07:17 > 0:07:20Basically, I'm doing venison on a bed of chorizo
0:07:20 > 0:07:24and blackberries with some hazelnuts,
0:07:24 > 0:07:27so a little bit of a strange combination but it works.
0:07:27 > 0:07:29So are you quite an experimental cook?
0:07:29 > 0:07:32Very much so. Sometimes it works and...
0:07:32 > 0:07:35Well, good luck. Exciting. ..sometimes it doesn't.
0:07:35 > 0:07:37Look forward to tasting it. Thank you.
0:07:40 > 0:07:43This is one of the main ingredients - pretty spicy chilli powder.
0:07:44 > 0:07:48Some people will pour all the stock in at once and then cook it
0:07:48 > 0:07:51in the oven, but I think you can manage the creaminess more
0:07:51 > 0:07:53through stirring it in the pan.
0:07:54 > 0:07:57Whose dish excites you the most at the moment?
0:07:57 > 0:08:00There's three very classical dishes,
0:08:00 > 0:08:02very classical dishes,
0:08:02 > 0:08:05and almost quite safe, and then there's the wild card.
0:08:06 > 0:08:09Suzy. When I saw all the ingredients, I thought, "Oh, my God,
0:08:09 > 0:08:11"it's going to be a nightmare."
0:08:11 > 0:08:13But I'm quite excited by it.
0:08:13 > 0:08:17But, at the same time, if he nails that risotto,
0:08:17 > 0:08:18"See you later, everybody else."
0:08:18 > 0:08:21If she nails that soup, again, "See you later." Yeah.
0:08:21 > 0:08:22And the same with the curry.
0:08:24 > 0:08:28He taught me something there. I said, "How are you going to cook it? Is it going to be medium rare?"
0:08:28 > 0:08:31He went, "No, it's a curry, so it's going to be well done." Duh!
0:08:33 > 0:08:35Risotto is a risotto,
0:08:35 > 0:08:38but I'm intrigued serving it with fried bread.
0:08:38 > 0:08:41I would've put a breast of chicken or something like that.
0:08:41 > 0:08:44Fish, in my opinion, is one of the hardest to cook
0:08:44 > 0:08:47because you've got about a seven-second window
0:08:47 > 0:08:49where it can be cooked to being overcooked.
0:08:51 > 0:08:52Perfect.
0:08:54 > 0:08:58But it's not the fish that is causing concerns in the kitchen.
0:08:58 > 0:08:59It's such a fine art.
0:08:59 > 0:09:03It's a couple of seconds between them being done and not quite done.
0:09:03 > 0:09:05That smells good, Eugene.
0:09:05 > 0:09:08I hope it's not overpowering because it can be a bit strong.
0:09:08 > 0:09:10I'm just going to take it off for a bit.
0:09:10 > 0:09:14Got more of a kick than my previous attempt, so...
0:09:14 > 0:09:16And with the pressure building,
0:09:16 > 0:09:18Suzy has nicked her finger with the knife.
0:09:18 > 0:09:20I couldn't quite work the mandolin,
0:09:20 > 0:09:23so I thought I'd be safer with a knife, but I wasn't.
0:09:23 > 0:09:25Fortunately, I've got two hands.
0:09:25 > 0:09:28Right, cooks, you have just two minutes left,
0:09:28 > 0:09:31so you really need to start thinking about getting the food on the plate.
0:09:39 > 0:09:4230 seconds, guys. If it's not on the plate, it won't be judged.
0:09:49 > 0:09:51Five,
0:09:51 > 0:09:52four,
0:09:52 > 0:09:53three,
0:09:53 > 0:09:56two, one.
0:09:56 > 0:09:59Stop cooking and step away from your plates.
0:09:59 > 0:10:00And breathe, and breathe.
0:10:02 > 0:10:05But, in all the rush, Eugene's cooling cucumber has been forgotten.
0:10:08 > 0:10:11First to be judged is Sarah with her dish of the day,
0:10:11 > 0:10:13a Venetian fish soup.
0:10:13 > 0:10:16A classic dish made with cod, mussels,
0:10:16 > 0:10:19prawns and saffron served with crusty bread.
0:10:21 > 0:10:23There you go. Perfect.
0:10:23 > 0:10:24And are you happy with your dish?
0:10:24 > 0:10:25As happy as I can be, yes.
0:10:25 > 0:10:26Tuck in. Absolutely.
0:10:36 > 0:10:38It's a lovely dish.
0:10:38 > 0:10:41The chilli is just right. There's not too much chilli in there.
0:10:46 > 0:10:48I think, by putting the prawns in,
0:10:48 > 0:10:50you've taken them too far.
0:10:50 > 0:10:52Yeah.
0:10:52 > 0:10:54There's one thing missing...is a bit of body.
0:10:56 > 0:10:59It's a bowl of flavoured water... Mm-hm.
0:10:59 > 0:11:00..but it's gorgeous.
0:11:00 > 0:11:04The flavour is beautiful. There's no disputing it. Thank you.
0:11:04 > 0:11:06If you'd like to go back to the waiting room. Thank you.
0:11:06 > 0:11:09We'll see you very shortly. Thanks very much. Well done. Thank you.
0:11:10 > 0:11:11Just needed some substance,
0:11:11 > 0:11:15maybe some potato or something, to maybe thicken it up a wee bit.
0:11:15 > 0:11:17She looked a bit deflated.
0:11:17 > 0:11:19I thought she was going to start crying.
0:11:19 > 0:11:21The one thing that was missing in that dish,
0:11:21 > 0:11:23to me, was some seasoning.
0:11:23 > 0:11:26I cooked the prawns for too long. I shouldn't have put the prawns in when I did.
0:11:26 > 0:11:27I should have just done the mussels.
0:11:27 > 0:11:29That's lovely. Really nice.
0:11:31 > 0:11:35Next to the tasting room is Eugene with his dish of the day -
0:11:35 > 0:11:38lamb Durban curry with ginger, garlic,
0:11:38 > 0:11:42mustard seeds and cumin served with a kale and spring onion Basmati rice
0:11:42 > 0:11:44and garnished with coriander.
0:11:46 > 0:11:49Did you enjoy that? It was enjoying.
0:11:49 > 0:11:50OK, let's give it a go.
0:11:50 > 0:11:51Here's hoping that you are.
0:12:13 > 0:12:15I see you didn't have time to do the cucumber -
0:12:15 > 0:12:17that's always a bit of a worry about that.
0:12:18 > 0:12:21Tasting it now, those flavours are very calm
0:12:21 > 0:12:23and they sit side-by-side,
0:12:23 > 0:12:26and I have got no criticism about that whatsoever.
0:12:26 > 0:12:28Excellent. Thank you. I'm very glad about that. None whatsoever.
0:12:28 > 0:12:30It went better than I expected,
0:12:30 > 0:12:33so I'm really, really pleased with that.
0:12:33 > 0:12:37The food was great, but one thing that concerns me about Eugene...
0:12:37 > 0:12:40is...is he a one-trick pony?
0:12:40 > 0:12:42Right. OK. Does he just cook curries?
0:12:42 > 0:12:44So we'll just wait and see, I guess.
0:12:44 > 0:12:48To get that sort of flavour in 45 minutes, oh, it's gorgeous.
0:12:48 > 0:12:50I mean, you'd marinate it for, like, a day or something.
0:12:52 > 0:12:53Time for a Steve's dish of the day -
0:12:53 > 0:12:58chorizo risotto with smoked paprika, chilli and Parmesan
0:12:58 > 0:13:00accompanied with a char-grilled garlic ciabatta.
0:13:00 > 0:13:03There you go.
0:13:03 > 0:13:07The technique you brought up earlier about stirring it in one direction,
0:13:07 > 0:13:09do think that's put you in good stead?
0:13:09 > 0:13:11I changed it after I spoke to you.
0:13:11 > 0:13:12I went anywhere. Did you?
0:13:15 > 0:13:18OK, well, we'll see. Shall we have a taste? We'll see.
0:13:31 > 0:13:35The chorizo has got a kick to it.
0:13:35 > 0:13:38It's more spicier than I wanted it.
0:13:38 > 0:13:40You should have tasted it before. Yeah.
0:13:40 > 0:13:41There is that creamy texture there.
0:13:43 > 0:13:45Just not quite enough. Just not...
0:13:45 > 0:13:47It just hasn't hit the nail on the head, I think.
0:13:47 > 0:13:49If anything's let you down in that dish, it's that.
0:13:52 > 0:13:55I tasted it a lot and I was trying to get it off the heat,
0:13:55 > 0:13:57so, as a result of that, I added a bit more stock.
0:13:57 > 0:14:00So regrets are really not covering all bases.
0:14:02 > 0:14:05And finally it's Suzy with her dish of the day -
0:14:05 > 0:14:09a venison steak in orange juice and passion fruit vodka,
0:14:09 > 0:14:12with deep-fried beetroot, carrots, chorizo,
0:14:12 > 0:14:16blackberries, hazelnuts and asparagus.
0:14:16 > 0:14:17How did you find that?
0:14:17 > 0:14:19Terrifying.
0:14:20 > 0:14:22OK, so shall we taste? Yeah, let's do it.
0:14:42 > 0:14:45There is quite a medley of ingredients in there,
0:14:45 > 0:14:47which, personally, I wouldn't put together.
0:14:49 > 0:14:52Beetroot, orange, I get. The hazelnut, the chorizo...
0:14:52 > 0:14:57But take the asparagus out of the equation and you've got...
0:14:58 > 0:15:01..real, strong, harmonious collection of ingredients
0:15:01 > 0:15:05there and it sits really well together, surprisingly enough.
0:15:05 > 0:15:06Congratulations. Thank you.
0:15:07 > 0:15:10He said I didn't need the asparagus.
0:15:10 > 0:15:12There was a bit too much going on.
0:15:12 > 0:15:14He liked it but he didn't know why he liked it.
0:15:14 > 0:15:16It was a bit of a bizarre combination!
0:15:19 > 0:15:22I think he was just, like, "Woman, you've thrown what on the plate?"
0:15:22 > 0:15:25Whether I would take her and put her in front
0:15:25 > 0:15:28of Pierre Koffmann is another matter. Right.
0:15:28 > 0:15:30If we were to take her right to Friday,
0:15:30 > 0:15:35will she try and do her own way of doing it? Yeah.
0:15:35 > 0:15:37Maybe. I've got to think about that.
0:15:37 > 0:15:38Yeah, OK.
0:15:40 > 0:15:43Only three people can be taken through to the next round.
0:15:43 > 0:15:46For one of our home cooks, it's time to leave the competition.
0:15:48 > 0:15:50When I walked in and saw that list of ingredients,
0:15:50 > 0:15:52I knew exactly who was going home.
0:15:52 > 0:15:54Are you talking about Suzy? Yeah, Suzy, yeah.
0:15:54 > 0:15:58I think he thought it was going to be absolutely awful...
0:15:58 > 0:16:00but he looked pleasantly surprised.
0:16:01 > 0:16:04And then I tasted the flavour combinations
0:16:04 > 0:16:06and she almost got away with it.
0:16:06 > 0:16:09But then three really classical dishes,
0:16:09 > 0:16:11I could probably nurture them.
0:16:11 > 0:16:15It was OK but what he brought up was what I expected, as well.
0:16:15 > 0:16:19I want to get to the end, basically. It would be an honour to work with him. So, yeah, it would be great.
0:16:19 > 0:16:22I think I definitely, definitely want to win...
0:16:22 > 0:16:23A hell of a lot.
0:16:25 > 0:16:29OK. OK? All right, let's go and speak to them.
0:16:30 > 0:16:33Firstly, I'd like to say well done to everybody.
0:16:33 > 0:16:37But, as you know, only three of you can proceed to the next challenge
0:16:37 > 0:16:39and Aiden has made up his mind.
0:16:42 > 0:16:45The dishes that you guys have all delivered today have been much
0:16:45 > 0:16:48better than I expected them to be right across the board.
0:16:50 > 0:16:54But the deciding factor is - can I mould this person to take them?
0:16:54 > 0:16:55Cos I want to win.
0:16:57 > 0:16:58Really sad to say that...
0:17:00 > 0:17:03..Suzy, I think you cook from the heart -
0:17:03 > 0:17:06I admire that - but are you too much of a wild card for me?
0:17:06 > 0:17:08I'm really, really sorry. That's OK.
0:17:08 > 0:17:10Aw, Suzy.
0:17:10 > 0:17:12Well done. You should be very proud of yourself.
0:17:12 > 0:17:13Very, proud of yourself.
0:17:17 > 0:17:20Gutted, absolutely gutted.
0:17:20 > 0:17:21I never do play safe.
0:17:21 > 0:17:23I've never played safe in life,
0:17:23 > 0:17:25so I could have chosen something easier maybe,
0:17:25 > 0:17:27but it's not what I'm about.
0:17:27 > 0:17:29You know, so, yeah, I'm the wild card.
0:17:31 > 0:17:32So that leaves three home cooks.
0:17:32 > 0:17:36They are customer team member Sarah, IT consultant Eugene
0:17:36 > 0:17:38and art tutor Steve.
0:17:39 > 0:17:42Time for round two - it's the chef's challenge.
0:17:42 > 0:17:46In this challenge, Aiden has devised a test to determine which one of our
0:17:46 > 0:17:49home cooks has the skills he is looking for.
0:17:49 > 0:17:51So, Aiden, what's the challenge?
0:17:53 > 0:17:54I'm making a bowl of soup here.
0:17:54 > 0:17:57As I'm going along, I'm going to let you taste, taste, taste.
0:17:57 > 0:18:02You're going to taste the difference as we add and take away ingredients.
0:18:02 > 0:18:06The person who goes home is the person that under delivers
0:18:06 > 0:18:08with regards to flavour.
0:18:08 > 0:18:11OK? Yeah. First of all,
0:18:11 > 0:18:14I need a base to carry them flavours.
0:18:14 > 0:18:17For that, I'm going to use a shallot.
0:18:17 > 0:18:19I'm going to put the chicken stock on,
0:18:19 > 0:18:22so, when I pour my hot chicken stock over my soup,
0:18:22 > 0:18:24it's automatically going to come up to boil.
0:18:24 > 0:18:26Get my shallots in there...
0:18:26 > 0:18:28little bit of thyme in there,
0:18:28 > 0:18:31put the lid on, and then we'll do the eel.
0:18:32 > 0:18:33It just peels away.
0:18:37 > 0:18:39And then off with a flesh.
0:18:39 > 0:18:41It's dead simple. Your knife just runs down the back.
0:18:47 > 0:18:48All in there.
0:18:49 > 0:18:53So the skin has gone in there and the bones. Release all the oils, yeah. Skin and the bones.
0:18:53 > 0:18:55Now we're going to put in the apple.
0:18:55 > 0:18:56Sliced apple. This will cook in seconds.
0:18:56 > 0:18:58I'm going to put a little bit of the...
0:18:58 > 0:19:01eel in now and that will give the soup a little bit of body.
0:19:03 > 0:19:05In with the stock, in with the cream...
0:19:06 > 0:19:07..and then we blend it.
0:19:20 > 0:19:22You guys need to taste now.
0:19:26 > 0:19:29OK, that's the eel that is the most predominant thing in there.
0:19:29 > 0:19:34As we go on and season it, the apple will start coming through.
0:19:34 > 0:19:38The smoked eel will have a slight element of saltiness to it.
0:19:40 > 0:19:42We're not overly stressed with the salt.
0:19:42 > 0:19:43Put a little bit of salt in
0:19:43 > 0:19:45and I want you to have a little taste of this now.
0:19:47 > 0:19:50You want to take it to the point where it won't take any more salt at all.
0:19:50 > 0:19:52If you put one more grain of salt in,
0:19:52 > 0:19:55it's going to be way up there and too much.
0:19:59 > 0:20:01I still think it would take some more salt.
0:20:01 > 0:20:04I'm going to add some sugar, add some acidity,
0:20:04 > 0:20:06because what you'll notice is,
0:20:06 > 0:20:08when I add that sugar and acidity,
0:20:08 > 0:20:11the salt levels will stand out even more.
0:20:12 > 0:20:14Have a little taste of that.
0:20:16 > 0:20:18It definitely lifts it.
0:20:18 > 0:20:21I'm going to put a little bit more lemon juice in there.
0:20:27 > 0:20:30That's taken it up a notch. It has taken it up to another level, hasn't it?
0:20:30 > 0:20:34But you see that growth of powerful flavours, can't you?
0:20:34 > 0:20:37Spot on. OK. Happy with that?
0:20:37 > 0:20:40You happy that you're able to reproduce that?
0:20:40 > 0:20:41NERVOUS LAUGHTER
0:20:41 > 0:20:42Yeah.
0:20:47 > 0:20:51So our cooks have just 15 minutes to create a perfectly seasoned soup.
0:20:51 > 0:20:54Aiden is looking for a partner that can follow his instructions
0:20:54 > 0:20:56to produce a good balance of flavours
0:20:56 > 0:20:58and he'll be watching closely for any mistakes.
0:21:02 > 0:21:04I think my nerves are holding out so far.
0:21:08 > 0:21:10The home cooks have no notes,
0:21:10 > 0:21:13so must replicate the recipe from memory alone,
0:21:13 > 0:21:16and Aiden's watching their every move.
0:21:17 > 0:21:19I'm trying to remember.
0:21:19 > 0:21:21Whether I've done it in the right order, I don't know,
0:21:21 > 0:21:23but hopefully I will have.
0:21:23 > 0:21:24Hopefully!
0:21:26 > 0:21:29I've never worked with it before.
0:21:29 > 0:21:32Surprisingly quite slippery still.
0:21:32 > 0:21:34I think I'm doing all right.
0:21:40 > 0:21:41Too much of the liquid.
0:21:44 > 0:21:46The pressure, the pressure!
0:21:47 > 0:21:51So, have you noticed if anyone's nerves have got the better of them
0:21:51 > 0:21:54or if anyone has forgotten to put anything in?
0:21:54 > 0:21:58I think Sarah is really struggling with her nerves.
0:21:58 > 0:22:00I thought she was going to slice her fingers off
0:22:00 > 0:22:01when she was grating that apple.
0:22:01 > 0:22:03Not holding...
0:22:03 > 0:22:06Holding the grater over the top of a bowl. It was like, "Oh, my God!"
0:22:06 > 0:22:09Your finger's going to pop out in a minute!
0:22:09 > 0:22:13I need someone who is composed but, at the end of the day,
0:22:13 > 0:22:16it is just about the flavour and the person that gets that out,
0:22:16 > 0:22:18it's that final little window right at the end.
0:22:18 > 0:22:22If you get it right, I can't not take them through.
0:22:22 > 0:22:24Yeah. Simple as that, really.
0:22:27 > 0:22:29In the final minutes, with the soup made,
0:22:29 > 0:22:32the pressure is on to get the correct blend of salt,
0:22:32 > 0:22:33sugar and lemon juice.
0:22:44 > 0:22:47Cooks, you have just two minutes left.
0:22:49 > 0:22:52With only two cooks going through to the next round,
0:22:52 > 0:22:54it's essential they get the balance right.
0:22:54 > 0:22:57A poorly seasoned soup will be sending someone home.
0:22:57 > 0:22:5930 seconds to go.
0:23:01 > 0:23:03And in the last few seconds,
0:23:03 > 0:23:06Sarah decides to add something extra to her soup.
0:23:06 > 0:23:07Two pieces of smoked eel.
0:23:12 > 0:23:18Five, four, three, two, one.
0:23:18 > 0:23:19Stop cooking.
0:23:23 > 0:23:25So, our cooks have done all they can.
0:23:25 > 0:23:27Now it's time to taste.
0:23:27 > 0:23:28Ooh, exciting.
0:23:36 > 0:23:38That was another tough challenge.
0:23:38 > 0:23:40That was a lot of information to take in
0:23:40 > 0:23:46but you've produced three bowls of soup, so well done.
0:23:46 > 0:23:51OK, so it's not about the texture, it's all about the flavour.
0:23:57 > 0:23:59Wow!
0:24:36 > 0:24:37There is a clear winner. Um...
0:24:42 > 0:24:46Eugene, yours is hands down best soup. Erm...
0:24:47 > 0:24:49It's got everything, absolutely everything.
0:24:50 > 0:24:52Taste buds are going crazy.
0:24:52 > 0:24:55Congratulations. You are definitely through to the next round.
0:24:55 > 0:24:58Thank you very much. Thank you.
0:24:58 > 0:25:00I'm really torn here. Erm...
0:25:05 > 0:25:06Sarah...
0:25:08 > 0:25:12..yours is under seasoned ever so slightly. OK.
0:25:12 > 0:25:15And I don't know why you put pieces of eel in there.
0:25:15 > 0:25:18You were supposed to replicate everything that I had done.
0:25:19 > 0:25:22You need to do everything I've told you to do. Yep.
0:25:26 > 0:25:29Steve, yours is well over seasoned.
0:25:35 > 0:25:38Oh, it's hard.
0:25:38 > 0:25:40Because I can nurture both of yous.
0:25:43 > 0:25:46Putting that in front of Pierre Koffmann.
0:25:46 > 0:25:49he'd just walk away from it and we won't stand a chance,
0:25:49 > 0:25:51so on that premise, I'm afraid, young man,
0:25:51 > 0:25:53I'm going to have to send you home. OK.
0:25:53 > 0:25:55Aw, Steve.
0:25:55 > 0:25:57Congratulations and congratulations.
0:25:57 > 0:26:00Steve, give us a hug.
0:26:00 > 0:26:03Absolutely gutted.
0:26:03 > 0:26:07Just for simple things that I got wrong, so...
0:26:08 > 0:26:10If it were anything else,
0:26:10 > 0:26:14I can understand but it's things that I could've done better.
0:26:14 > 0:26:16So, just two cooks remain.
0:26:16 > 0:26:19They are customer team member, Sarah, and IT consultant, Eugene.
0:26:19 > 0:26:22But only one can be Aiden's partner.
0:26:23 > 0:26:27Time for our third and final round, the chef's special.
0:26:27 > 0:26:31Our two finalists will be given a set of ingredients to one of Aiden's
0:26:31 > 0:26:33signature dishes.
0:26:33 > 0:26:37The aim of this challenge is to see what you can make from the same set of ingredients.
0:26:37 > 0:26:40You will get to see what Aiden makes a bit later on,
0:26:40 > 0:26:43but for you at home, here's today's ingredients.
0:26:45 > 0:26:47Aiden's ingredients are...
0:26:47 > 0:26:50a saddle of lamb which includes two loins and the back bone,
0:26:50 > 0:26:53anchovies, onions,
0:26:53 > 0:26:56thyme, double cream, lamb stock,
0:26:56 > 0:26:59panko breadcrumbs, butter, flour,
0:26:59 > 0:27:04eggs, white wine vinegar, peppercorns and bay leaves.
0:27:04 > 0:27:09Right, cooks, you have one hour to create a mouthwatering masterpiece
0:27:09 > 0:27:14for Aiden. Reveal your ingredients because your time starts now.
0:27:16 > 0:27:17OK.
0:27:23 > 0:27:24SHE MOUTHS
0:27:27 > 0:27:30I'm trying to work out, you know, your meat and accompaniment.
0:27:31 > 0:27:35The clock is ticking but Aiden's selected ingredients have ground our
0:27:35 > 0:27:36cooks to a halt.
0:27:37 > 0:27:43A few minutes in and Eugene appears to have a plan but Sarah still seems a little stumped.
0:27:43 > 0:27:46Sarah does seem very nervous.
0:27:46 > 0:27:48Sarah is nervous now,
0:27:48 > 0:27:52imagine when she's in the room with three other high-profile chefs and
0:27:52 > 0:27:55Pierre Koffmann and I leave her alone,
0:27:55 > 0:27:58Sarah's nerves are just going to get the better of her.
0:27:58 > 0:28:00You know that minute when you get brain freeze?
0:28:01 > 0:28:07I think the confidence levels in Eugene in comparison to Sarah
0:28:07 > 0:28:08are poles apart.
0:28:11 > 0:28:14I'm trying to get the butter to infuse with the thyme.
0:28:22 > 0:28:24I don't think I'm going to use that.
0:28:26 > 0:28:29Don't think I'm going to use that.
0:28:29 > 0:28:30How are you getting on?
0:28:30 > 0:28:33I'm still trying to deliberate exactly what I'm doing,
0:28:33 > 0:28:35but I'm definitely doing the rack of lamb.
0:28:35 > 0:28:37I'm going to do a spiced crust for it
0:28:37 > 0:28:40with the juniper and black pepper.
0:28:40 > 0:28:42I'm trying to come up with something else as well.
0:28:42 > 0:28:44To garnish?
0:28:44 > 0:28:46Yeah, a garnish I'm trying to conjure up.
0:28:46 > 0:28:49You don't have much time, though. No, I know.
0:28:49 > 0:28:50And the shallots and onions,
0:28:50 > 0:28:52they're very unforgiving when they're not cooked enough.
0:28:52 > 0:28:54Yeah, I know. OK.
0:28:54 > 0:28:57Good luck. Hopefully it'll come together.
0:28:57 > 0:29:00Hopefully. Keep calm. Thank you.
0:29:00 > 0:29:04Hi, Eugene. Hi. You seem to be moving on.
0:29:04 > 0:29:08Yep, I'm just trying to pan fry the cutlet
0:29:08 > 0:29:10and then I'll make a sauce, a creamy sauce.
0:29:10 > 0:29:14At the moment it's just the lamb and the cream sauce?
0:29:14 > 0:29:20Yes, I'm thinking about a pasta, sort of,
0:29:20 > 0:29:24piece to put along it but never made pasta before.
0:29:24 > 0:29:28Haven't you? No! Good luck. Thank you.
0:29:31 > 0:29:36Should have used a saucepan for this. Change pots.
0:29:38 > 0:29:41I'm making a sauce so it will be easier in a saucepan.
0:29:42 > 0:29:45I'm intrigued with Eugene making a bit of pasta.
0:29:45 > 0:29:47I know. Very impressed with that.
0:29:49 > 0:29:52I think Sarah's idea of making a crust for the lamb
0:29:52 > 0:29:53is a really good idea.
0:29:53 > 0:29:57So do you still think Eugene is a one trick pony?
0:29:57 > 0:29:59It's really tough to say.
0:29:59 > 0:30:04I think this challenge will really decide whether he's got the
0:30:04 > 0:30:07capabilities of moving outside that box.
0:30:08 > 0:30:13As time ticks on, Sarah isn't any more confident in her menu.
0:30:13 > 0:30:16Lamb and a sauce, basically, and some roasted shallots.
0:30:16 > 0:30:18Hopefully that will be enough to impress him
0:30:18 > 0:30:21because I can't think of anything else to do.
0:30:24 > 0:30:26Hi, Eugene. Hi.
0:30:26 > 0:30:28How are you getting on? I decided against the pasta.
0:30:28 > 0:30:30Have you? Yes, yes.
0:30:30 > 0:30:32Why? I'm just thinking about the time,
0:30:32 > 0:30:36so I'm just going to gently pan-fry the fillet
0:30:36 > 0:30:39and then serve that with alternate sauces.
0:30:39 > 0:30:41There's a really nice calmness about you.
0:30:41 > 0:30:44Inside, is a different story altogether!
0:30:44 > 0:30:48It's all over the place. Is it?!
0:30:49 > 0:30:52How are we getting on? All right, I think.
0:30:52 > 0:30:55Are you feeling a bit more confident?
0:30:55 > 0:30:57A little bit, maybe. I don't know!
0:31:01 > 0:31:04Cooks, you have just 15 minutes to go.
0:31:05 > 0:31:08And as things heat up in the kitchen,
0:31:08 > 0:31:11the usually calm and collected Eugene is showing signs of nerves.
0:31:13 > 0:31:16Oh, no, that's not cooked.
0:31:16 > 0:31:21Needs five minutes more, I think.
0:31:22 > 0:31:24I can't get through that.
0:31:26 > 0:31:27I can't actually get through the bone.
0:31:27 > 0:31:30I'm losing all my crumb!
0:31:30 > 0:31:32Cooks, you have just five minutes left.
0:31:36 > 0:31:38That's better now.
0:31:43 > 0:31:45One minute left.
0:31:49 > 0:31:53Five, four...
0:31:53 > 0:31:57three, two, one.
0:31:57 > 0:31:59Stop cooking!
0:32:02 > 0:32:05That was the fastest hour of my life!
0:32:05 > 0:32:08That's it, that was the third and final round.
0:32:08 > 0:32:10Our cooks have done all they can.
0:32:10 > 0:32:12It's now time to taste.
0:32:12 > 0:32:15First is customer team member, Sarah.
0:32:15 > 0:32:19She's made a rack of lamb with a herbed and spiced anchovy and lemon crumb,
0:32:19 > 0:32:22roasted shallots and a lamb jus.
0:32:22 > 0:32:25There you go. How did you find that challenge?
0:32:25 > 0:32:31I struggled a bit to begin with, but hopefully it has kind of come together a wee bit.
0:32:31 > 0:32:34The jus, did you roast any of the lamb bones through the jus?
0:32:34 > 0:32:36I didn't, no.
0:32:57 > 0:32:59The lamb is really nicely cooked.
0:32:59 > 0:33:02Thank you. Yes, really, really nicely cooked.
0:33:08 > 0:33:11Real kick of anchovy there.
0:33:11 > 0:33:12Nice.
0:33:16 > 0:33:21I think you achieved what you wanted to achieve with the sweetness of the shallots. Yup.
0:33:23 > 0:33:24Yes, it's perfect.
0:33:24 > 0:33:27I would be happy sitting down in a restaurant eating that.
0:33:27 > 0:33:29The lamb is cooked perfectly, the sauce is lovely,
0:33:29 > 0:33:31the shallots are doing what they need to do.
0:33:31 > 0:33:34No negatives, really. That's brilliant.
0:33:34 > 0:33:36How do you feel about those comments? I'm absolutely astounded.
0:33:36 > 0:33:40Great. I am so taken aback. Thank you. It means a lot to me.
0:33:40 > 0:33:43For him to turn round and say he'd happily eat that in a restaurant
0:33:43 > 0:33:44is just phenomenal.
0:33:44 > 0:33:47Nobody has said anything as good as that about my food
0:33:47 > 0:33:49and I'm just so, so proud of myself.
0:33:49 > 0:33:53Next into the tasting room, it's IT consultant, Eugene.
0:33:53 > 0:33:56He's made pan-fried lamb cutlets infused with onions,
0:33:56 > 0:34:00anchovies and peppercorns and a lamb fillet with a cream,
0:34:00 > 0:34:03shallot and spring onion sauce.
0:34:03 > 0:34:05How did you find that challenge?
0:34:05 > 0:34:08Challenging!
0:34:08 > 0:34:09Tuck in.
0:34:44 > 0:34:48It certainly appealed to my palate. Thank you!
0:34:48 > 0:34:49This is anchovy in your face
0:34:49 > 0:34:53and that can only be a good thing in my opinion.
0:34:53 > 0:34:56I'd probably question the cream sauce.
0:34:56 > 0:34:59Lamb, being quite fatty, adding a cream sauce on top of that,
0:34:59 > 0:35:02maybe the plate of food would be a little bit too rich
0:35:02 > 0:35:04to sit down and eat it in its entirety. Yeah.
0:35:04 > 0:35:06But I think that standing out for me,
0:35:06 > 0:35:08the amount of anchovy that you used
0:35:08 > 0:35:12and I don't think you can ever have enough. No, I agree.
0:35:12 > 0:35:13Part way through the challenge,
0:35:13 > 0:35:17I realised that it was still very rare in the middle,
0:35:17 > 0:35:20so I decided to pan-fry it.
0:35:20 > 0:35:24He's a big fan of lamb and anchovies so I'm glad I put that final touch.
0:35:24 > 0:35:26So with the final challenge complete,
0:35:26 > 0:35:30it's just left for Aiden to decide between our two remaining home cooks.
0:35:30 > 0:35:33She hasn't tried to do too much.
0:35:33 > 0:35:38He's got the cream sauce and all of that kind of stuff which makes me quite nervous.
0:35:38 > 0:35:40But who do I want on my side?
0:35:40 > 0:35:45Yeah. I feel a little bit anxious about it.
0:35:46 > 0:35:49I've got to think about the endgame, really,
0:35:49 > 0:35:51who is going to assist me better going in front of Pierre.
0:35:51 > 0:35:55You are a competitive man, Aiden!
0:35:55 > 0:35:57But before Aiden announces his winner,
0:35:57 > 0:36:01it's time to find out what he makes with those ingredients.
0:36:01 > 0:36:04So, it's over to you now, Chef.
0:36:04 > 0:36:06I'm making lamb with onions and anchovies.
0:36:06 > 0:36:09Wow. Obviously, the main focus of the dish is the lamb.
0:36:09 > 0:36:14Cut it in half and I'm going to let that render down.
0:36:14 > 0:36:16I'm going to do exactly the same with the loin.
0:36:16 > 0:36:20Take away any excess fat and leave that to cook away.
0:36:22 > 0:36:25I'm going to keep these little bits of trimming because I want to enhance as
0:36:25 > 0:36:28much flavour as I can into the sauce.
0:36:28 > 0:36:30Get all the meat out of the way.
0:36:32 > 0:36:36With this piece of meat, which is the most tender of all,
0:36:36 > 0:36:39I'm just going to dice it and serve it as a tartare.
0:36:41 > 0:36:43What's your favourite thing to cook?
0:36:43 > 0:36:45What we're doing here is probably not too far from it.
0:36:45 > 0:36:50Strong, robust flavours married together in a classical way.
0:36:50 > 0:36:53How long does it take you to get your own style?
0:36:53 > 0:36:56I think I was 29 years of age. I went to Ireland
0:36:56 > 0:36:58and I went to work for a guy called Paul Rankin.
0:36:58 > 0:37:02This chap came and poached me to go and work in Dublin.
0:37:02 > 0:37:05I stayed there for about four or five years and we got a Michelin star and
0:37:05 > 0:37:08we were very happy with what we were doing but my old boss,
0:37:08 > 0:37:12Tom Aikens phoned me up and said, "I'm opening up a restaurant in Chelsea."
0:37:12 > 0:37:15Watching his free flow cooking,
0:37:15 > 0:37:18I began to develop that style
0:37:18 > 0:37:21and I knew then exactly what my identity was.
0:37:21 > 0:37:23I knew exactly where I wanted to be.
0:37:23 > 0:37:26It is something that takes a long time.
0:37:26 > 0:37:31What we are doing here is we are going to make a white onion puree.
0:37:32 > 0:37:34A knob of butter in there.
0:37:36 > 0:37:42So for the pickling liquor, I've got a little bit of white wine vinegar,
0:37:42 > 0:37:45extra virgin olive oil and some more time as well.
0:37:45 > 0:37:49Peppercorns, a bit of sugar, salt.
0:37:49 > 0:37:51I love these spring onions.
0:37:51 > 0:37:54I'm just going to pop them in the pan with the lamb fat.
0:37:54 > 0:37:57Do you experiment a lot at home?
0:37:57 > 0:37:59I wouldn't say I brainstorm at home
0:37:59 > 0:38:01because my home time is my family time.
0:38:01 > 0:38:04You completely switch off? I try my hardest to switch off.
0:38:04 > 0:38:07My poor wife would probably disagree with that, but...!
0:38:08 > 0:38:12I put in the stock over the top of my lamb trim onions.
0:38:12 > 0:38:15Next, I'm going to put my anchovies in there.
0:38:15 > 0:38:17So you got your first star at 22?
0:38:18 > 0:38:21Yes. Which is the youngest still.
0:38:21 > 0:38:24It is, yeah. That was a very long time ago.
0:38:24 > 0:38:26That is amazing.
0:38:26 > 0:38:29It was just one of them moments where I'll never forget
0:38:29 > 0:38:31till the day I die. Pretty amazing.
0:38:33 > 0:38:35So, I've got them few shallots in there.
0:38:35 > 0:38:40Right, so, I'm going to pop this in the blender and make a puree.
0:38:48 > 0:38:51No cream whatsoever in there. Beautiful colour.
0:38:52 > 0:38:55More salt.
0:38:55 > 0:38:57A little bit of lemon juice.
0:38:58 > 0:39:00I'm just going to put these eggs in now.
0:39:03 > 0:39:06Then I'm going to pop this...
0:39:06 > 0:39:09pour that over the top of the anchovies in the ring.
0:39:10 > 0:39:12Then we'll cover that with clingfilm.
0:39:12 > 0:39:15What's your favourite type of food to eat?
0:39:15 > 0:39:20I like tapas, because you've got that element of sharing, and sushi.
0:39:20 > 0:39:24For that sociable aspect of it all.
0:39:24 > 0:39:27In the steamer. There we go.
0:39:27 > 0:39:31OK, with these anchovies, we're just going to coat them in breadcrumbs.
0:39:31 > 0:39:35Trying to keep the silverside for the presentation.
0:39:41 > 0:39:45These little anchovies, we'll drop them into this little bit of oil.
0:39:46 > 0:39:49I think the lamb is pretty much ready.
0:39:49 > 0:39:51I'll take a look at the custard.
0:39:51 > 0:39:52The custard has just set.
0:39:59 > 0:40:01There we go. I felt it drop then.
0:40:01 > 0:40:04We have the tartare.
0:40:05 > 0:40:07These are ready.
0:40:12 > 0:40:14The lamb loin itself.
0:40:18 > 0:40:20Take the outside skin from the onions.
0:40:22 > 0:40:25Then finish off with these little pickled onions,
0:40:25 > 0:40:28and this is pretty much the dish finished.
0:40:28 > 0:40:29Lamb with onions and anchovies.
0:40:29 > 0:40:32This is the best bit now because we get to taste it!
0:40:33 > 0:40:36Go on, tuck in.
0:40:36 > 0:40:37That is amazing.
0:40:39 > 0:40:41Absolutely delicious.
0:40:41 > 0:40:43Good. Unbelievable.
0:40:43 > 0:40:45That custard is amazing. It is nice, isn't it?
0:40:45 > 0:40:47It is so yummy.
0:40:47 > 0:40:49So tasty.
0:40:49 > 0:40:52But now it's time to reveal who you're going to be taking through
0:40:52 > 0:40:54to the Friday final with you.
0:40:54 > 0:40:56Before we do, let's have a quick recap.
0:40:58 > 0:41:01In the first round, Sarah's classic fish soup was bursting with flavour
0:41:01 > 0:41:04but lacking in body.
0:41:04 > 0:41:05It's a bowl of flavoured water.
0:41:05 > 0:41:09She slipped up by adding pieces of eel to her soup in the second,
0:41:09 > 0:41:13but received high praise for her rack of lamb in the final round.
0:41:13 > 0:41:15Yep, it's perfect. No negatives, really.
0:41:15 > 0:41:17Thank you.
0:41:17 > 0:41:20I know it's a selfish thing to say but I'd really love to win.
0:41:20 > 0:41:24Meanwhile, Eugene impressed Aiden with his control of spices in the first round.
0:41:24 > 0:41:26I have got no criticism about that whatsoever.
0:41:26 > 0:41:30And perfectly balanced the flavours of his soup in the second
0:41:30 > 0:41:34but was his rich cream sauce too much for Aiden in round three?
0:41:34 > 0:41:37I'd probably question the cream sauce.
0:41:37 > 0:41:40I've tried my absolute best.
0:41:40 > 0:41:43So, Aiden, it's time to declare your winner.
0:41:44 > 0:41:47Who will you be picking as your partner in the Friday final?
0:41:50 > 0:41:52Both of yous cook at the same level.
0:41:55 > 0:41:57The decision I'm going to make is based on
0:41:57 > 0:42:02that partner remaining calm and in control.
0:42:06 > 0:42:08In my opinion,
0:42:08 > 0:42:14Eugene, I believe it was you who kept your nerve all the way through.
0:42:14 > 0:42:16Congratulations. Well done.
0:42:20 > 0:42:24I am absolutely gobsmacked. I didn't expect it.
0:42:24 > 0:42:27I'm feeling sad, but I'm really excited for Eugene
0:42:27 > 0:42:28to get through to the final
0:42:28 > 0:42:30and I'm sure he'll do an absolutely fantastic job
0:42:30 > 0:42:32and I've just told him that they've got to win.
0:42:32 > 0:42:34Any final thoughts for Friday?
0:42:34 > 0:42:36I'm here to win and so should you be.
0:42:36 > 0:42:39Are you going to do me proud? Yes, Chef. Thank you very much.
0:42:39 > 0:42:42To think that I'm here paired up with a Michelin-starred chef
0:42:42 > 0:42:44to go against other chefs...
0:42:45 > 0:42:48It's a dream! Absolute dream right now.
0:42:48 > 0:42:51I need to pinch myself to wake up!
0:42:51 > 0:42:53Tomorrow on Yes Chef...
0:42:53 > 0:42:57Four more home cooks go all-out to impress super-chef, Matt Gillan.
0:42:57 > 0:42:59You didn't taste the dish. It's bizarre.
0:42:59 > 0:43:03It's the chance for them to work alongside the best in the business.
0:43:03 > 0:43:05No amount of perfect garnish will ever pull that back.
0:43:05 > 0:43:08But only one can become his partner for the Friday final.
0:43:08 > 0:43:10The person going home today is...