0:00:02 > 0:00:06Four of the best chefs in Britain are on the hunt for their perfect partner.
0:00:06 > 0:00:09Three amateur home cooks are here to prove they have what it takes to be
0:00:09 > 0:00:15paired with the best in the business for the cooking experience of a lifetime.
0:00:15 > 0:00:16Get the butter in. Yes!
0:00:18 > 0:00:21Each day, an award-winning chef will choose their perfect partner from
0:00:21 > 0:00:24three talented home cooks.
0:00:24 > 0:00:27- The beef's in the oven.- I hope it's cooked all the way through.
0:00:27 > 0:00:29Then, in the Friday final,
0:00:29 > 0:00:34all four pairs will go head-to-head to cook for culinary royalty Pierre Koffmann.
0:00:34 > 0:00:37What impresses me with food is the end result.
0:00:37 > 0:00:39The taste is the most important.
0:00:39 > 0:00:43The professional chefs' reputations are on the line.
0:00:43 > 0:00:46But will the amateur home cooks live up to expectations?
0:00:46 > 0:00:48This is Yes Chef.
0:00:50 > 0:00:52Hello and welcome to Yes Chef.
0:00:52 > 0:00:55Let's see who's cooking in the kitchen today.
0:00:56 > 0:00:59First, it's Sarah Elson, a finance director from Brighton.
0:01:02 > 0:01:04I don't tend to work from recipes.
0:01:04 > 0:01:07Whatever is in the fridge I make a recipe from.
0:01:10 > 0:01:15Matt DeChamps is an aerospace engineer from Chelmsford in Essex.
0:01:15 > 0:01:19I like mixing in the classics and then really just making it homely
0:01:19 > 0:01:23and hearty for everyone to really enjoy around a big table.
0:01:24 > 0:01:26And, finally, Jamie-Anne Leech
0:01:26 > 0:01:30is a personal trainer from Newcastle-Upon-Tyne.
0:01:30 > 0:01:32I like healthy food, anything to do with fitness...
0:01:32 > 0:01:36I like creating recipes with healthy, fresh ingredients.
0:01:36 > 0:01:39Our cooks are ready to go, so all we need now is our chef.
0:01:42 > 0:01:43Today's chef, Bryn Williams,
0:01:43 > 0:01:47trained in some of the most prestigious kitchens in London.
0:01:49 > 0:01:53He developed a reputation for immaculate modern European cooking
0:01:53 > 0:01:57whilst working for esteemed chef Michel Roux Jr
0:01:57 > 0:02:00and now has both a London restaurant and one in his hometown,
0:02:00 > 0:02:02Colwyn Bay.
0:02:04 > 0:02:05What I really love about food
0:02:05 > 0:02:07is the smile you can give somebody else
0:02:07 > 0:02:10and, for me as a chef, the greatest thing I can see is an empty plate.
0:02:10 > 0:02:12That's job done.
0:02:13 > 0:02:16Having cooked for royalty, Bryn's standards
0:02:16 > 0:02:19are incredibly high, and he knows exactly what it takes
0:02:19 > 0:02:21to impress in the kitchen.
0:02:21 > 0:02:24'Respect of the ingredients is the most important thing.'
0:02:24 > 0:02:26How they treat those raw ingredients.
0:02:26 > 0:02:30And tidiness is very close behind it.
0:02:31 > 0:02:34When they show me their dish, I need to see different techniques in there.
0:02:34 > 0:02:37They must be able to listen, and work clean and tidy.
0:02:37 > 0:02:39If they've got those three things,
0:02:39 > 0:02:42they can hopefully go further on to the final and maybe win it.
0:02:45 > 0:02:48Welcome, everyone. Now, Bryn is going to be picking
0:02:48 > 0:02:50one of you to be his partner in this week's Friday Final.
0:02:50 > 0:02:52What are you going to be looking for, Bryn?
0:02:52 > 0:02:54I think, first and foremost, flavour on a plate,
0:02:54 > 0:02:56working clean and tidy,
0:02:56 > 0:02:57and a little bit of creativity as well.
0:02:57 > 0:03:00So all these three things, mixed together, shake it around,
0:03:00 > 0:03:01and a good plate of food.
0:03:01 > 0:03:05Now, cooks, you've got 45 minutes to create your best dish for Bryn.
0:03:05 > 0:03:09He will be watching your every move in the kitchen to see how you cope
0:03:09 > 0:03:12and at the end, obviously, it's the all-important taste test.
0:03:12 > 0:03:15Right, cooks, your time starts now.
0:03:18 > 0:03:21Our cooks are off. This is the first chance to impress Bryn
0:03:21 > 0:03:23with their own style of cooking.
0:03:24 > 0:03:26Seafood lover Sarah is hoping to stand out
0:03:26 > 0:03:31with her risotto she is making with king prawns, squid and mussels.
0:03:31 > 0:03:34In general, I'm feeling very nervous about the dish.
0:03:34 > 0:03:37I've cooked it and practised it a few times at home and it's gone
0:03:37 > 0:03:38differently every time I've made it.
0:03:40 > 0:03:44Making a classic combination is home cook Matt.
0:03:44 > 0:03:48He has a lot on his plate with his dish of chicken supreme,
0:03:48 > 0:03:51mashed potatoes, and a tarragon and porcini mushroom cream sauce.
0:03:54 > 0:03:55I've got quite a lot of work to do.
0:03:55 > 0:03:57As you can see, I'm jointing this chicken
0:03:57 > 0:04:01so I need to keep my foot down and make sure I don't go over time.
0:04:01 > 0:04:03While Matt tackles his bird,
0:04:03 > 0:04:08he is not the only one worried about getting everything prepared on time.
0:04:08 > 0:04:13Jamie is cooking her favourite Thai red chicken curry with jasmine rice.
0:04:13 > 0:04:16I'm really worried about the timing so I just need to crack on,
0:04:16 > 0:04:19get things done in time, and keep an eye on the timer.
0:04:19 > 0:04:20- Hi, Sarah.- Hi.
0:04:20 > 0:04:23- How are you getting on? - Yeah, all good so far.
0:04:23 > 0:04:26So, obviously, you're going to cook all the shellfish last minute.
0:04:26 > 0:04:29- Yes, yes.- OK, so that's a bit of pressure right at the end, then.
0:04:29 > 0:04:31I know. There's a bit of pressure with the risotto
0:04:31 > 0:04:34because it could go horribly wrong at the last minute.
0:04:34 > 0:04:35You love seafood, don't you?
0:04:35 > 0:04:37I think it's from my love of travelling.
0:04:37 > 0:04:39Food, cooking, travelling, is your true passion?
0:04:39 > 0:04:42Yeah. I would say so. Yeah, definitely.
0:04:42 > 0:04:44- Fantastic. - Not a bad thing to have, is it?
0:04:44 > 0:04:45- No, not bad at all.- Not bad at all.
0:04:45 > 0:04:47- Sounds good to me.- Good luck.
0:04:47 > 0:04:48- Yeah, good luck.- Thank you.
0:04:52 > 0:04:54You're making everything yourself?
0:04:54 > 0:04:57Yes, we are going to make the paste from scratch.
0:04:57 > 0:04:58Chillies are just being soaked.
0:04:58 > 0:05:00- You love your cooking.- Yeah. - I can see,
0:05:00 > 0:05:02you're smiling when you talk about food.
0:05:02 > 0:05:03Yeah, yeah, yeah. You sing.
0:05:03 > 0:05:05- I do enjoy it.- Well, good luck.
0:05:05 > 0:05:06- Thank you.- Good luck.- Cheers.
0:05:14 > 0:05:15How are we getting on?
0:05:15 > 0:05:17Yeah, so the chicken's in the oven now.
0:05:17 > 0:05:18The beast is in the oven, so...
0:05:18 > 0:05:21- Yeah, yeah. Cooking away. Lovely.- Keeping an eye on that.
0:05:21 > 0:05:23The potatoes are on, boiling away, for a mash.
0:05:23 > 0:05:26- Well, good luck.- Carry on, yeah. - I'll keep my eye on that.
0:05:28 > 0:05:29Well, let's start with Sarah.
0:05:29 > 0:05:32- Yeah.- She is making a seafood risotto.
0:05:32 > 0:05:34Yeah. Seafood risotto is lovely.
0:05:34 > 0:05:36Got to cook the fish last minute so it's not overcooked.
0:05:36 > 0:05:38It's not really pushing the boundaries.
0:05:38 > 0:05:41You know, she had some mussels there. I think they are precooked.
0:05:41 > 0:05:43It would have been nice to see her cooking the mussels,
0:05:43 > 0:05:46using the juice and sticking that into the risotto.
0:05:46 > 0:05:48- It's got a fresh, natural flavour. - More flavour. Yeah.
0:05:48 > 0:05:50I would say the main thing
0:05:50 > 0:05:52is making sure that the rice has still got a bite,
0:05:52 > 0:05:55but the seafood is cooked nicely,
0:05:55 > 0:05:57and isn't tough and chewy.
0:05:57 > 0:06:00Now, Matt is really passionate.
0:06:00 > 0:06:02- Yeah.- You know what I mean? - He's said all the right things.
0:06:02 > 0:06:06If he can match his chat, it should be really, really good.
0:06:06 > 0:06:09I just hope that chicken's going to be cooked
0:06:09 > 0:06:12- because it was a big old bird. - Massive!- Yeah.
0:06:12 > 0:06:14Because it is a beast, so, I'm concerned
0:06:14 > 0:06:16it's not going to cook in time.
0:06:20 > 0:06:23And then last but not least, Jamie.
0:06:23 > 0:06:25- Another passionate cook.- Yeah.
0:06:25 > 0:06:28She's making a Thai curry but she's making her own paste.
0:06:28 > 0:06:31We all eat Thai food, so if she gives us a beautiful Thai curry,
0:06:31 > 0:06:33the chicken is nice and moist, not dry,
0:06:33 > 0:06:34and she's done everything from scratch...
0:06:34 > 0:06:37The paste... When I asked her, "Do you do it a couple of different ways?"
0:06:37 > 0:06:39Yeah, it's always different.
0:06:39 > 0:06:42- I like that.- Yeah.- You see on her face, just beaming from ear to ear.
0:06:42 > 0:06:44- So... Yeah. - Just really enjoy Thai food
0:06:44 > 0:06:47because I love cooking with fresh ingredients and new ingredients.
0:06:47 > 0:06:49So I always like to experiment with Thai dishes.
0:06:49 > 0:06:51They are all in their element, so it's really good.
0:06:51 > 0:06:54- Yeah.- Nice and passionate. - They're all passionate cooks.
0:06:54 > 0:06:57- We are spoiled again, I think. - Yeah, you are.- Yeah, spoiled.
0:07:01 > 0:07:03Cooks, you've had half an hour.
0:07:03 > 0:07:05You've got 15 minutes left.
0:07:06 > 0:07:07With time ticking away,
0:07:07 > 0:07:10Matt's still worried about the size of his chicken breast.
0:07:10 > 0:07:12Just going to cut some of this chicken off
0:07:12 > 0:07:13because it won't cook in time.
0:07:13 > 0:07:16Such a beast, I won't get it done in 15 minutes.
0:07:17 > 0:07:20So, while Matt's worried he's running out of time,
0:07:20 > 0:07:22Sarah is racing ahead with her risotto.
0:07:22 > 0:07:25- How are you getting on? - Going all right.
0:07:25 > 0:07:27I think the rice is cooking more quickly than I'd expected...
0:07:27 > 0:07:30- OK.- ..so I'm actually probably a little bit ahead of time.
0:07:30 > 0:07:33And the fish is all going to be cooked in the warmth of the risotto,
0:07:33 > 0:07:34or are you going to pan fry them first?
0:07:34 > 0:07:36No, I'm going to cook it in the risotto.
0:07:36 > 0:07:39- Lovely. OK.- I want to get the flavour into the rice.
0:07:44 > 0:07:46Please tell me that chicken is cooked.
0:07:46 > 0:07:47It's... It's struggling.
0:07:47 > 0:07:50- Is it?- It's fighting me, so...
0:07:50 > 0:07:52Sheree's here to help, look. Look at that.
0:07:52 > 0:07:54Still a little bit soft, isn't it?
0:07:54 > 0:07:56- It's getting there.- Getting there. - Yeah.
0:07:56 > 0:07:59- Remember, it keeps on cooking. Remember.- Yes.
0:07:59 > 0:08:01The cooks are going all-out to impress Bryn,
0:08:01 > 0:08:05but Jamie's Thai red curry is turning out a little differently
0:08:05 > 0:08:07to how it usually does at home.
0:08:07 > 0:08:09- How are you getting on? - Yeah, all right.
0:08:09 > 0:08:11It's a bit of a funny colour compared to what I'm used to.
0:08:11 > 0:08:13- Usually goes a bit redder. - And the chicken is in there now.
0:08:13 > 0:08:15- Yeah.- Just simmering away nicely.
0:08:15 > 0:08:17- Yeah, yeah.- Got coconut milk, cream in there?
0:08:17 > 0:08:20- Yeah.- Lovely.- Is it normally redder at home, you said?
0:08:20 > 0:08:22- Yeah.- Why is that? - It's normally a bit redder.
0:08:22 > 0:08:23I think it's when I've done the paste,
0:08:23 > 0:08:26maybe the oils in the chillies haven't come out as much as usual.
0:08:26 > 0:08:29And then just the herbs in, last minute, once it's ready?
0:08:29 > 0:08:30Yeah, just stir through.
0:08:30 > 0:08:31- Smells good.- Yeah.
0:08:31 > 0:08:33- It does.- Thank you. - Smells very good.
0:08:36 > 0:08:39Cooks, you've got just three minutes to go.
0:08:39 > 0:08:41Three minutes left, guys.
0:08:41 > 0:08:45Sarah's dish is all about timing, so in the final minutes of the round,
0:08:45 > 0:08:47she starts to add her seafood.
0:08:48 > 0:08:50TIMER RINGS
0:08:50 > 0:08:53- Happy?- Yeah, got to be.
0:08:53 > 0:08:55- Good.- Yeah, it's tasting nice.
0:08:55 > 0:08:57This is moving around in the pan a little.
0:08:57 > 0:08:59Yeah, just a little garnish for the top.
0:08:59 > 0:09:02- You couldn't leave him out. - No, you can't leave him out.
0:09:02 > 0:09:03Absolutely not.
0:09:05 > 0:09:08- Hi.- Are you happy?
0:09:08 > 0:09:10- Quite, yeah.- Looks good.
0:09:10 > 0:09:12Taste nice? Yeah?
0:09:14 > 0:09:16'Jamie may be cool and collected
0:09:16 > 0:09:19'but things are heating up in the kitchen for Matt.'
0:09:19 > 0:09:20What's left to do?
0:09:20 > 0:09:23Plate up the mash, chop the chicken, put the sauce on,
0:09:23 > 0:09:24wilt down the carrots,
0:09:24 > 0:09:26- and then we're all good.- OK.
0:09:26 > 0:09:28You've got about two minutes to do all that.
0:09:28 > 0:09:29Yeah, easy(!)
0:09:32 > 0:09:35Matt's feeding a family of four, I reckon.
0:09:39 > 0:09:41One minute to go.
0:09:42 > 0:09:46'The home cooks are making every second count.
0:09:46 > 0:09:49'Will they have done enough to prove to Bryn they have what it takes
0:09:49 > 0:09:51'to be his partner in Friday's final?'
0:09:53 > 0:09:56Ten, nine, eight,
0:09:56 > 0:09:59seven, six, five,
0:09:59 > 0:10:01four, three,
0:10:01 > 0:10:03two, one.
0:10:03 > 0:10:05Right, that's it. Step away from your plates.
0:10:05 > 0:10:08You've done all you can. It's time to taste.
0:10:09 > 0:10:13First to be judged is Sarah, with her Dish Of The Day,
0:10:13 > 0:10:17seafood risotto with king prawns, squid and mussels.
0:10:20 > 0:10:21How was the challenge for you?
0:10:21 > 0:10:24- I think it went OK.- And is this how you would normally serve it?
0:10:24 > 0:10:28- Are you happy with it?- I wouldn't present it like this at home.
0:10:28 > 0:10:29How would you normally present it?
0:10:29 > 0:10:32I probably wouldn't have the tentacles all over the top.
0:10:32 > 0:10:35They would just be in there. But it would be similar.
0:10:35 > 0:10:37Similar, OK. That's lovely.
0:10:45 > 0:10:47- Loads of flavour.- Yeah?
0:10:47 > 0:10:49Risotto is cooked beautifully.
0:10:49 > 0:10:51- Good.- Still has a little bit of a crunch there,
0:10:51 > 0:10:53which is what you want.
0:10:53 > 0:10:57And you can taste the wine in there has been cooked out as well.
0:10:57 > 0:10:58That is a very good risotto.
0:10:58 > 0:11:00You can taste the sea in there.
0:11:00 > 0:11:02And that to me is very, very important in a seafood risotto.
0:11:02 > 0:11:04The rice is cooked beautifully.
0:11:04 > 0:11:07You can taste the natural saltiness from the fish.
0:11:07 > 0:11:09- That's beautiful.- Well done! - Thank you.
0:11:09 > 0:11:11- Very good.- Pleased? Pleased? - Yeah, very pleased.
0:11:11 > 0:11:13- Good.- Thank you.
0:11:13 > 0:11:15Having Bryn tasting my food
0:11:15 > 0:11:18and having him liking it is very flattering.
0:11:18 > 0:11:19On that dish, ten out of ten.
0:11:19 > 0:11:22- Wow!- I just want to see something else.
0:11:22 > 0:11:24- OK.- If she can back that up with something,
0:11:24 > 0:11:26- that will be interesting to see. - Yeah.
0:11:26 > 0:11:27Really good.
0:11:27 > 0:11:29- You can taste the wine.- It just tastes like I'm at the seaside.
0:11:29 > 0:11:31Loads of flavour.
0:11:31 > 0:11:36Next is Matt, with his dish of chicken supreme and mashed potato,
0:11:36 > 0:11:40served with carrots and a tarragon and porcini mushroom cream sauce.
0:11:42 > 0:11:45- OK.- There's a bit of weight in that plate, isn't there?
0:11:45 > 0:11:49There is, yeah. I need a little forklift coming in with it.
0:11:49 > 0:11:50How did you find the challenge?
0:11:50 > 0:11:53Yeah, the time went amazingly fast, and it was a little bit panicked
0:11:53 > 0:11:56in the middle, because of the size of the chicken breast.
0:11:56 > 0:11:59- The proof is in the eating.- Yes. - Yeah.
0:11:59 > 0:12:01I think it will be chicken tonight, tomorrow night,
0:12:01 > 0:12:03the next night and the next night.
0:12:03 > 0:12:05That's it. It'll be like Christmas. There we go.
0:12:05 > 0:12:08Cheers. Lovely, look.
0:12:08 > 0:12:10Let's just taste that chicken first.
0:12:12 > 0:12:14Mm!
0:12:15 > 0:12:17That chicken is cooked really nice.
0:12:17 > 0:12:20- Thank you.- Yeah. I think
0:12:20 > 0:12:22it helped being the size of it,
0:12:22 > 0:12:26because it's quite hard to get that size of that breast
0:12:26 > 0:12:28overcooked in that time.
0:12:28 > 0:12:32- Yeah.- Nice mash. - Lovely mash. Really well seasoned.
0:12:32 > 0:12:34The carrots, as you say, have got texture.
0:12:34 > 0:12:36The sauce is a little bit overpowering. It's very...
0:12:36 > 0:12:38Yeah, it's quite strong, isn't it?
0:12:38 > 0:12:39- It's very strong... - OK.- ..and quite claggy.
0:12:39 > 0:12:41- Have you tasted that? - I did taste it,
0:12:41 > 0:12:43but I think because it was sitting there for a while,
0:12:43 > 0:12:45it dried out a bit and I could probably
0:12:45 > 0:12:47have thinned it down a bit more again, Bryn, yeah.
0:12:47 > 0:12:49It's just... The chicken should be the star of the show there.
0:12:49 > 0:12:51- Yeah.- So the balance of the dish...
0:12:51 > 0:12:54- Yeah.- But apart from that, the chicken is cooked beautifully.
0:12:54 > 0:12:55Nice to see the skills are there.
0:12:55 > 0:12:58- Yeah, cool. Thank you.- Well done. - Thank you.- Brilliant.
0:12:58 > 0:13:01Just a little bit disappointed in myself that
0:13:01 > 0:13:03the sauce didn't quite come out perfect.
0:13:03 > 0:13:07The sauce just... I just think it's slightly over-reduced,
0:13:07 > 0:13:08gone a bit too thick.
0:13:08 > 0:13:11The skills are good. He was talking the right game.
0:13:11 > 0:13:12Yeah.
0:13:12 > 0:13:14He spoke like a chef.
0:13:14 > 0:13:17Mm. That's really good.
0:13:17 > 0:13:18And the potatoes are really tasty.
0:13:18 > 0:13:21I could eat the whole lot. I literally could.
0:13:21 > 0:13:22Thank you.
0:13:22 > 0:13:25And, finally, it's Jamie with her Dish Of The Day.
0:13:25 > 0:13:27Thai chicken curry, served with jasmine rice,
0:13:27 > 0:13:29topped with crispy shallots.
0:13:31 > 0:13:32How was the challenge for you?
0:13:32 > 0:13:34It was good. I had loads of fun, to be honest.
0:13:34 > 0:13:36- So, yeah, I enjoyed it. - That's the main thing.
0:13:36 > 0:13:38Not as red as you wanted it to be.
0:13:38 > 0:13:40Yeah. I think it was the chilies.
0:13:40 > 0:13:42I think maybe I soaked them for a little bit too long
0:13:42 > 0:13:44or could have put a couple of extra in as well.
0:13:44 > 0:13:45Well, let's have a look.
0:13:51 > 0:13:53You know what?
0:13:53 > 0:13:55It's not very red, you're right.
0:13:55 > 0:13:56- But it's definitely got the taste there.- Yeah.
0:13:56 > 0:13:59It's definitely still got that taste to it, of a Thai...
0:13:59 > 0:14:00Because as you said, it's green curry.
0:14:00 > 0:14:03It's nice and green. But it's definitely got the flavours there.
0:14:03 > 0:14:05Your taste buds come alive when you eat that.
0:14:05 > 0:14:08- Lovely rice.- Mm. Crispy onions are lovely as well.
0:14:08 > 0:14:10Yeah. You know, get the chicken cooked,
0:14:10 > 0:14:13not overcooked, nice and moist...
0:14:13 > 0:14:15You've nailed it on the chicken, if I'm honest. It was lovely.
0:14:15 > 0:14:17- Well done.- Thank you.
0:14:17 > 0:14:19- Happy with the comments? - Yeah, really happy.
0:14:19 > 0:14:22I'm really happy with the comments from Bryn.
0:14:22 > 0:14:25I mean, for someone who is, like, a professional chef of his standard,
0:14:25 > 0:14:28to say nice things about your food is really complimentary. So I'm chuffed.
0:14:28 > 0:14:30Yeah, it wasn't red, like she said,
0:14:30 > 0:14:32but the flavour was definitely there.
0:14:32 > 0:14:33As a whole, a very, very good dish.
0:14:33 > 0:14:35But I think it might get a bit salty at the end.
0:14:35 > 0:14:37- Yeah.- I just think the balance of it...
0:14:37 > 0:14:39But the chicken, lovely, you know, nice and moist, so I think
0:14:39 > 0:14:42that's the main thing. Nice sticky rice, crispy shallots.
0:14:42 > 0:14:43And she made everything from scratch.
0:14:43 > 0:14:45- Yeah, which is impressive. - That's impressive.
0:14:45 > 0:14:46Beautiful. Lovely flavours.
0:14:46 > 0:14:49I love the spring onions in there, adding that crunch there to it.
0:14:49 > 0:14:52- Really good. I might steal the trick of the onions as well.- Yeah.
0:14:52 > 0:14:55Yeah, probably should have just said it was a green Thai curry
0:14:55 > 0:14:57and then I would have been... I would have got away with it.
0:14:57 > 0:15:00Is anyone standing out at the minute for you?
0:15:00 > 0:15:04I think Sarah. Even though I still think I want to see more from her.
0:15:04 > 0:15:07But she executed that risotto dish
0:15:07 > 0:15:09near perfection for me.
0:15:09 > 0:15:12- Yeah.- So I think I just need to see what else she's got in the locker.
0:15:12 > 0:15:14Well, it's a good job you don't have to decide yet because you've got
0:15:14 > 0:15:18- your Skills Test.- Yeah. - Let's go and do it.- OK.
0:15:18 > 0:15:20Bryn can choose only one of these three home cooks
0:15:20 > 0:15:23as his partner for Friday's final.
0:15:23 > 0:15:27And after this next round, someone will be leaving the competition.
0:15:27 > 0:15:29Well, Bryn's seen you all in action,
0:15:29 > 0:15:31but now he's going to set you a skills challenge.
0:15:31 > 0:15:34- So, Bryn...- So, we are going to do a lemon sole.
0:15:34 > 0:15:36So on a flat fish, we have four fillets.
0:15:36 > 0:15:37We are going to skin three,
0:15:37 > 0:15:42then we're going to cook one in the frying pan, on the skin side.
0:15:42 > 0:15:45So what we are going to do first... Just going to cut along the bottom.
0:15:45 > 0:15:47Then I'm going to run my knife...
0:15:47 > 0:15:48- You see the line?- Mm-hm.- Yeah.
0:15:48 > 0:15:51So we're just going to run the knife right down the middle.
0:15:51 > 0:15:53Has any of you filleted a fish before?
0:15:53 > 0:15:54Not a flat fish, no.
0:15:54 > 0:15:59- No.- No.- So we need to get the knife underneath the flesh.
0:15:59 > 0:16:01So again, it's very, very important
0:16:01 > 0:16:03that the knife is constantly touching the bone.
0:16:03 > 0:16:06So what we need to do is long sweeping actions.
0:16:06 > 0:16:07Please watch your fingers.
0:16:07 > 0:16:09And that's one.
0:16:09 > 0:16:11What's important as well,
0:16:11 > 0:16:15we don't want to see lots of little knife cuts on the flesh.
0:16:15 > 0:16:18It's very important that you're gliding the knife
0:16:18 > 0:16:21- off the bone. - And not tearing into the flesh.
0:16:21 > 0:16:23Not tearing, yeah. Turn the fish over.
0:16:23 > 0:16:24Don't rush this part.
0:16:24 > 0:16:26Don't think it's a race.
0:16:26 > 0:16:28Makes it look so easy, doesn't he?
0:16:28 > 0:16:30I was thinking that, yeah,
0:16:30 > 0:16:33but it's not going to be that easy, is it?
0:16:33 > 0:16:34Take the skin off the flesh.
0:16:34 > 0:16:37We'll do a small incision here...
0:16:37 > 0:16:38Then roll the knife.
0:16:38 > 0:16:41Once I've got it... If you notice, the knife doesn't really move.
0:16:41 > 0:16:43It goes backwards and forwards
0:16:43 > 0:16:46- but it's still in the middle of the chopping board.- Yeah.
0:16:48 > 0:16:50And we end up with...
0:16:50 > 0:16:52- with that.- Perfect.
0:16:52 > 0:16:57In my North Wales restaurants, we do our own fish and chips.
0:16:57 > 0:16:59And this is what we use. We use the sole.
0:16:59 > 0:17:02As simple as it is, it's our top seller, believe it or not.
0:17:02 > 0:17:04You know, home-made fish and chips.
0:17:04 > 0:17:06There's our fillets. It's such a delicate piece of fish.
0:17:06 > 0:17:08That'll take two minutes to cook.
0:17:08 > 0:17:10You can just hear it sizzling.
0:17:10 > 0:17:14When you cook on the skin side, the skin protects the fish.
0:17:14 > 0:17:16So the heat goes through the fish.
0:17:16 > 0:17:18Not a direct heat. So it's a good way...
0:17:18 > 0:17:19It keeps it nice and moist.
0:17:19 > 0:17:22So you can you see how it's starting to change in colour?
0:17:22 > 0:17:26- Yeah.- So literally going to turn that over.
0:17:26 > 0:17:28You've got to keep...
0:17:28 > 0:17:31And you'll see now... I'm hoping...
0:17:31 > 0:17:33- You can see there, now...- Yeah.
0:17:33 > 0:17:35OK, so the fish is ready.
0:17:35 > 0:17:37Out it comes.
0:17:37 > 0:17:39Skin just literally peels off.
0:17:39 > 0:17:42- Perfect.- That's what you want to see. Slice of lemon.
0:17:43 > 0:17:45A very, very simple task.
0:17:45 > 0:17:48But to cook a nice piece of fish beautifully,
0:17:48 > 0:17:50- it's one of the best things in the world.- Yeah.
0:17:50 > 0:17:52- Brilliant. - Seriously impressive.
0:17:52 > 0:17:54Right, guys, if you'd like to have a taste.
0:17:54 > 0:17:58- There you go.- Perfectly cooked.
0:17:58 > 0:18:00Gorgeous. Really, really soft.
0:18:00 > 0:18:01- So tender.- Yeah...
0:18:01 > 0:18:04- Beautiful.- If you overcook the fish, it goes dry.
0:18:04 > 0:18:06All the oils will come out of the fish.
0:18:06 > 0:18:07So it's nice and soft.
0:18:07 > 0:18:09- That's delicious. - How are you feeling?
0:18:09 > 0:18:11- Confident?- Excited. - Yeah, confident, yeah.
0:18:11 > 0:18:13Good. OK, well, if you'd like to
0:18:13 > 0:18:15make your way back to your work stations,
0:18:15 > 0:18:16- we'll begin.- Yeah.
0:18:18 > 0:18:20Our cooks are against the clock.
0:18:20 > 0:18:23They have just 20 minutes to transform their fish
0:18:23 > 0:18:26into a perfectly cooked fillet.
0:18:26 > 0:18:29It's an amazingly simple task because it's only four fillets.
0:18:29 > 0:18:31You're never going to do anything different...
0:18:31 > 0:18:34- Yeah.- ..to what it should be. It's just about the quality of it
0:18:34 > 0:18:36which is important.
0:18:36 > 0:18:39First, the cooks must carefully slice through the delicate flesh
0:18:39 > 0:18:42without tearing it, and Matt's feeling the pressure.
0:18:42 > 0:18:44It's quite challenging to find the backbone,
0:18:44 > 0:18:46make sure you get the right side of it.
0:18:46 > 0:18:48You can tell by the deathly silence in here,
0:18:48 > 0:18:50everyone is, like, really concentrating really hard.
0:18:50 > 0:18:53Whilst Bryn is looking for a cook with natural flair,
0:18:53 > 0:18:54he also needs to know
0:18:54 > 0:18:58they will follow his instructions to the letter.
0:18:58 > 0:19:00And with someone leaving the competition after this challenge,
0:19:00 > 0:19:02this simple task
0:19:02 > 0:19:04has huge consequences.
0:19:04 > 0:19:06All right, Jamie?
0:19:06 > 0:19:08- Yes.- OK?
0:19:08 > 0:19:10Just trying to keep as close to the bone as possible.
0:19:10 > 0:19:12Try and sort of remove this part off the bone...
0:19:12 > 0:19:16- Yeah.- ..then you can lift it up and see what you are doing.
0:19:16 > 0:19:17That's it,
0:19:17 > 0:19:19that's fine, yeah. That's it. That's it.
0:19:19 > 0:19:23As Jamie takes her time with her first fillet,
0:19:23 > 0:19:25Sarah's already onto her third.
0:19:25 > 0:19:27How are you getting on, Sarah?
0:19:27 > 0:19:28- You good?- I have two.
0:19:28 > 0:19:29That's good. Two to go.
0:19:29 > 0:19:33- Halfway there.- This side feels a bit trickier than the other.
0:19:33 > 0:19:36You're used to doing one side and you turn it over. It's...
0:19:36 > 0:19:38- You're doing it back to front, sometimes.- Yeah.
0:19:38 > 0:19:42Nice actions. You can see you're using the blade, which is good.
0:19:42 > 0:19:45'So, while Sarah impresses Bryn with her knife skills,
0:19:45 > 0:19:48'Matt, who showed off his butchery in the first round,
0:19:48 > 0:19:51'is finding out this is a whole new kettle of fish.'
0:19:51 > 0:19:52How are you getting on, Matt?
0:19:52 > 0:19:55Getting the right side of the backbone, as you said, is...
0:19:55 > 0:19:57Yeah, getting the right side. Once you're in, you just roll it...
0:19:57 > 0:20:00That's it. You see? You've got to remember, it's a six inch blade.
0:20:00 > 0:20:02You don't want to use just the top inch.
0:20:02 > 0:20:04- Yeah, yeah, yeah. - Try and use the whole blade.
0:20:04 > 0:20:06That's what it's there for.
0:20:06 > 0:20:08What do you think so far?
0:20:08 > 0:20:11I think Jamie is struggling a little bit.
0:20:11 > 0:20:12I think it's a confidence thing.
0:20:12 > 0:20:14But that's why we've asked them to do this challenge,
0:20:14 > 0:20:17to see, when they're out of their comfort zone, how they...
0:20:17 > 0:20:19how they cope with it.
0:20:19 > 0:20:22It is difficult. It's something I've not done before.
0:20:22 > 0:20:23Bryn makes it look so easy.
0:20:23 > 0:20:26Ridiculously easy.
0:20:26 > 0:20:29Sarah looks very methodical.
0:20:29 > 0:20:31I'm growing to really like how she works.
0:20:31 > 0:20:34She takes her time.
0:20:34 > 0:20:36It's really difficult.
0:20:36 > 0:20:40From their cooking points of view, they are all quite on a level par.
0:20:40 > 0:20:43- My decision will be down to knife skills, I think.- OK.
0:20:43 > 0:20:45Bryn is watching for accuracy
0:20:45 > 0:20:49and doesn't want to see any flesh left on the bones.
0:20:49 > 0:20:51My hands are really slippery.
0:20:51 > 0:20:54The first one I did, I left quite a lot of flesh on the skin,
0:20:54 > 0:20:56which is frustrating.
0:20:56 > 0:20:57I don't want to waste this beautiful fish.
0:20:57 > 0:21:01Right, cooks, you are halfway through.
0:21:01 > 0:21:03With time ticking away,
0:21:03 > 0:21:06our cooks must get their lemon sole into the frying pan.
0:21:06 > 0:21:08But Jamie's concerned about the fillets
0:21:08 > 0:21:10she'll be presenting to Bryn.
0:21:10 > 0:21:14I ended up getting a bit of the bone on the fish,
0:21:14 > 0:21:16so I'm just trying to get that out,
0:21:16 > 0:21:18so I don't choke anyone.
0:21:19 > 0:21:22When cooking the fish, a gentle heat is key,
0:21:22 > 0:21:24so as not to try out the delicate fillet.
0:21:24 > 0:21:26So we'll mess it up now, just cooking it.
0:21:26 > 0:21:28Yeah.
0:21:30 > 0:21:34Bryn is looking for perfectly cooked lemon sole.
0:21:34 > 0:21:35The cooks must wait patiently
0:21:35 > 0:21:38before turning their fillets and removing the skin.
0:21:44 > 0:21:46If it comes off that part,
0:21:46 > 0:21:49you know the thinner end will come apart, you see.
0:21:49 > 0:21:50First to finish,
0:21:50 > 0:21:53seafood lover Sarah is feeling quietly confident.
0:21:53 > 0:21:55I think it's gone OK.
0:21:55 > 0:21:57I hope it's cooked all the way through.
0:21:57 > 0:22:01Matt is next to finish, but this challenge isn't about speed,
0:22:01 > 0:22:04it's all about precision.
0:22:04 > 0:22:0730 seconds to go.
0:22:07 > 0:22:11And Jamie is using every last second to ensure her fillet
0:22:11 > 0:22:12meets Bryn's high standards.
0:22:22 > 0:22:24That's it. Step away from your fishes.
0:22:24 > 0:22:25Your time is up.
0:22:27 > 0:22:29Well, let's go and see how you've got on.
0:22:29 > 0:22:31Come in, guys.
0:22:34 > 0:22:35How did you find that challenge?
0:22:35 > 0:22:38- Tough.- Tough, yeah. - Bryn made it look really easy.
0:22:38 > 0:22:41- He did, didn't he?- Sorry.
0:22:41 > 0:22:43Just to the eye now, it looks very, very close.
0:22:43 > 0:22:46- Too close, to be honest. - Shall we start with Matt?
0:22:46 > 0:22:50That side's good. The cooked fish looks a bit...
0:22:50 > 0:22:51I think when you turned it over...
0:22:51 > 0:22:53- A bit... - You were a bit manly with it.
0:22:53 > 0:22:57- Yeah.- You just need that little finer touch.
0:22:57 > 0:22:59- Right, Sarah.- Sarah.
0:22:59 > 0:23:02Let's have a look. See, I get the smelly jobs.
0:23:02 > 0:23:04I know. I'm not touching them.
0:23:04 > 0:23:07OK, good. So nothing on the bone here.
0:23:07 > 0:23:09A little bit round the head here.
0:23:09 > 0:23:12But as a whole, very, very good.
0:23:12 > 0:23:14The cooked one, still nice and shiny,
0:23:14 > 0:23:17as you can see. Well done.
0:23:17 > 0:23:19- Jamie.- So, Jamie.
0:23:20 > 0:23:22You struggled at the beginning, didn't you?
0:23:22 > 0:23:24- A little bit.- Yeah, definitely.
0:23:24 > 0:23:26You can sort of see a little bit where...
0:23:26 > 0:23:29What that is, being too heavy-handed with the knife.
0:23:29 > 0:23:31Not letting the knife glide along the bones.
0:23:31 > 0:23:34You've just gone in in between the bones.
0:23:34 > 0:23:36And then your cooked one looks very, very good,
0:23:36 > 0:23:37if I'm honest. Nice and shiny.
0:23:37 > 0:23:39You can see, look. You can see all the juices there.
0:23:39 > 0:23:41Wow. Brilliant.
0:23:41 > 0:23:42Well, thank you very much.
0:23:42 > 0:23:44- Well done, though.- Thank you.
0:23:44 > 0:23:46- Be proud of yourselves. - Well done.- Thank you.
0:23:48 > 0:23:50'The first fillet was quite difficult to get the skin off.'
0:23:50 > 0:23:52But it went really well.
0:23:52 > 0:23:53I think Sarah is quite comfortable.
0:23:53 > 0:23:55She is shining quite a bit.
0:23:55 > 0:23:57She's methodical, she thinks what she's doing.
0:23:57 > 0:24:00- You like the way she works.- I like the way she works. She's good.
0:24:00 > 0:24:02'Bryn made it look ridiculously easy.
0:24:02 > 0:24:05'And, yeah, it was good to learn a new skill.'
0:24:05 > 0:24:07First time for me, filleting a flat fish.
0:24:07 > 0:24:09So, yeah, enjoyed the challenge.
0:24:09 > 0:24:13Matt and Jamie, they both had pros and cons,
0:24:13 > 0:24:17in their first dish and in the Skills Test.
0:24:17 > 0:24:19So it's really 50-50.
0:24:19 > 0:24:22'That fish was not the best.'
0:24:22 > 0:24:24I left its head on and took a few bones out of it.
0:24:24 > 0:24:26So...
0:24:26 > 0:24:28- We'll see. - Well done to all three of you.
0:24:28 > 0:24:30You've been absolutely brilliant.
0:24:30 > 0:24:34But Bryn can only take one of you through to the Friday Final,
0:24:34 > 0:24:36so sadly, he has to say goodbye to one of you now
0:24:36 > 0:24:38and he has made his mind up.
0:24:38 > 0:24:39So, Bryn, it's over to you.
0:24:39 > 0:24:41Yeah, the hard bit. Do you know what?
0:24:41 > 0:24:43All three of you have been fantastic.
0:24:43 > 0:24:45I think going forward to the Skills Test,
0:24:45 > 0:24:48I think you shone a little bit in the Skills Test, very good,
0:24:48 > 0:24:49very methodical, Sarah.
0:24:49 > 0:24:54It's 50-50. So I've gone down to the Skills Test.
0:24:54 > 0:24:58- Jamie had a bit of trouble taking the fish off the bone.- Yeah.
0:24:58 > 0:25:01Matt as well, when you turned the fish over,
0:25:01 > 0:25:02it was a bit heavy-handed.
0:25:02 > 0:25:04- Try and show a bit of respect to that fish.- Yeah.
0:25:04 > 0:25:07And for that reason, Jamie, you will be leaving us.
0:25:07 > 0:25:09No worries. Thank you.
0:25:09 > 0:25:10Well done, though.
0:25:12 > 0:25:14I'm a bit gutted because I would have liked to have been in
0:25:14 > 0:25:17the creative bit where you get the different ingredients and stuff.
0:25:17 > 0:25:20'But the other two guys have done really, really well today.
0:25:20 > 0:25:22'So the best guys have gone through.'
0:25:22 > 0:25:24- Did you enjoy your day? - Yeah, I loved it.
0:25:24 > 0:25:25I've had such a good time.
0:25:25 > 0:25:27But, yeah, these two guys smashed it.
0:25:27 > 0:25:29Congratulations, you two.
0:25:29 > 0:25:30- Through to the next round.- Woohoo!
0:25:30 > 0:25:31Well done.
0:25:34 > 0:25:37That just leaves finance director Sarah...
0:25:37 > 0:25:38I'm really chuffed.
0:25:38 > 0:25:40I never thought in a million years
0:25:40 > 0:25:42that I'd make it through to the next stage.
0:25:42 > 0:25:43So I'm really, really pleased.
0:25:43 > 0:25:45..and aerospace engineer Matt,
0:25:45 > 0:25:49to cook it out for a place in the Friday Final.
0:25:49 > 0:25:52Yeah, really excited. Managed to get through just by the skin of my teeth.
0:25:52 > 0:25:54So, yeah, it was really close.
0:25:54 > 0:25:57It's now time for our third and final round.
0:25:57 > 0:26:01Our home cooks have been given all the ingredients to one of Bryn's dishes.
0:26:01 > 0:26:03They'll have one hour to identify all the ingredients
0:26:03 > 0:26:05and to create a dish of their own.
0:26:05 > 0:26:08So, for you at home, here's what Bryn has chosen.
0:26:08 > 0:26:10Bryn's ingredients are...
0:26:10 > 0:26:14salmon, mussels, carrot, onion,
0:26:14 > 0:26:18celery, potato, parsley, chives,
0:26:18 > 0:26:22curry powder, white wine, and double cream.
0:26:22 > 0:26:24Easy enough for a classically trained chef
0:26:24 > 0:26:26but what will our home cooks think?
0:26:29 > 0:26:32So, Bryn, any last tips for our home cooks?
0:26:32 > 0:26:34I'd say, have a look at the ingredients, take your time,
0:26:34 > 0:26:37plan your dish, don't make it up as you go along.
0:26:37 > 0:26:39Brilliant. OK, well, let's get started.
0:26:39 > 0:26:41Right, cooks, you've got one hour.
0:26:41 > 0:26:44Reveal your ingredients, because your time starts now.
0:26:44 > 0:26:46- Good luck.- Good luck.
0:26:58 > 0:27:01- They both look quite nervous, don't they?- I know.
0:27:01 > 0:27:05While some of Bryn's ingredients are familiar to our home cooks,
0:27:05 > 0:27:08how much do they know about combining these flavours?
0:27:09 > 0:27:12The coriander and the chives is throwing me a little bit.
0:27:12 > 0:27:14With the curry flavour. The potato is a curveball.
0:27:14 > 0:27:17Is that coriander or parsley?
0:27:17 > 0:27:18Oh, it is parsley, yeah.
0:27:18 > 0:27:20It's parsley.
0:27:20 > 0:27:21Ah, so it's not cor...
0:27:21 > 0:27:23- Matt.- Yeah.
0:27:23 > 0:27:25Making a start? Not yet?
0:27:25 > 0:27:28- Still planning?- I'm going to do something really, really classical.
0:27:28 > 0:27:30Get the mussels in the pan,
0:27:30 > 0:27:34just steam them down with some of the root vegetables.
0:27:34 > 0:27:38Poach the salmon in that fish stock.
0:27:38 > 0:27:40- Yeah, OK.- Yeah, and then just to create
0:27:40 > 0:27:43a little butter sauce to go with it.
0:27:43 > 0:27:44Yeah, just remember, balance.
0:27:44 > 0:27:47- Yeah.- Nothing overshadows anything else.
0:27:47 > 0:27:49Yeah. And this... Because it's all very delicate here...
0:27:49 > 0:27:51- Yeah.- Well, good luck.- Thank you.
0:27:51 > 0:27:53- Good luck.- All right. - You'll be fine.
0:27:56 > 0:27:57- Hi, Sarah.- Hi.
0:27:57 > 0:27:59- Good?- Making a start?- I am, yes.
0:27:59 > 0:28:03- Got a plan.- What's the master plan? - Make a nice fillet of the salmon,
0:28:03 > 0:28:05which I'll pan fry and then finish in the oven.
0:28:05 > 0:28:10I'm going to serve that with some crispy sort of sauteed potatoes.
0:28:10 > 0:28:14And I'm going to attempt to do a creamy mussely sauce to go with it.
0:28:14 > 0:28:16OK. Mussels are quite delicate.
0:28:16 > 0:28:19Salmon is quite delicate. Just think along those kind of...
0:28:19 > 0:28:20Nothing that overpowers those flavours.
0:28:20 > 0:28:23- OK.- Good.- Well, good luck. - Good luck.- Thank you.
0:28:23 > 0:28:28Both cooks are desperate to impress and know this is their last chance
0:28:28 > 0:28:31to prove to Bryn why they should be his partner for the Friday Final.
0:28:31 > 0:28:33Yeah, I think it's going to come together.
0:28:33 > 0:28:35It's a really, really simple idea.
0:28:35 > 0:28:37So it's just got to be very well executed.
0:28:37 > 0:28:41Make sure I get loads of flavour into the mussels and the salmon,
0:28:41 > 0:28:42so yeah.
0:28:49 > 0:28:52I'm cooking it in the dish. I think my concern is the sauce.
0:28:52 > 0:28:55I've never made a creamy sauce before.
0:28:55 > 0:28:59So I'm completely doing it a bit blind.
0:28:59 > 0:29:01So they've both made quite a promising start.
0:29:01 > 0:29:03- They've both got a plan.- Yeah.
0:29:03 > 0:29:06I honestly thought Sarah would have been a bit stronger.
0:29:06 > 0:29:08I just hope they understand the ingredients.
0:29:08 > 0:29:10- Yeah.- The balance of it.
0:29:10 > 0:29:13I think I'm concerned about what to do with the mussels,
0:29:13 > 0:29:17whether I should be cooking them ahead of putting them in my sauce,
0:29:17 > 0:29:19or cooking them in the sauce.
0:29:19 > 0:29:22Will you be disappointed if they don't use all the ingredients?
0:29:22 > 0:29:25I've got a feeling they are just going to put everything together
0:29:25 > 0:29:26for the sake of it. I hope they don't.
0:29:26 > 0:29:30I'm not going to use the potato and the garam masala.
0:29:30 > 0:29:32We'll see how it comes together.
0:29:32 > 0:29:35I just want them to cook something really, really good.
0:29:35 > 0:29:37- Yeah.- So that salmon needs to be a little bit pink in the middle.
0:29:37 > 0:29:39The mussels can't be boiled to death and be chewy,
0:29:39 > 0:29:41so they are the two things.
0:29:41 > 0:29:45And I just hope somebody makes a sauce using the mussel juice.
0:29:45 > 0:29:46That's what I'm hoping for.
0:29:58 > 0:30:00The deep fat fryer is out.
0:30:03 > 0:30:06OK, Matt. What are you up to? What are you deep-frying? Onions?
0:30:06 > 0:30:09Yeah, just to get a little bit of crispy onion in it.
0:30:09 > 0:30:12And have you got your...? You've done your mussels here?
0:30:12 > 0:30:15Yeah. I'm just going to gently poach the fish.
0:30:15 > 0:30:17And then what are you going to do with the liquid after?
0:30:17 > 0:30:19A little light sauce.
0:30:19 > 0:30:21Whatever plan you've got, just try and execute it.
0:30:21 > 0:30:23- Yeah, yeah. - Go with your gut feeling.
0:30:23 > 0:30:24- Yeah.- Yeah. Thank you.- OK.
0:30:26 > 0:30:27How are we getting on?
0:30:27 > 0:30:31Yeah, I'm just making sure I'm not burning the spices that I've put in.
0:30:31 > 0:30:36- OK.- And I'm not sure whether to cook the mussels here or to add the cream
0:30:36 > 0:30:37and then cook the mussels in the cream.
0:30:37 > 0:30:40I think I just need to experiment and try...
0:30:40 > 0:30:41Are your potatoes in the oven?
0:30:41 > 0:30:43Yes, I've put them in the oven to crisp up.
0:30:43 > 0:30:45- Can I have a little look?- Yeah. - Nice.
0:30:45 > 0:30:48- There are the potatoes.- Lovely. - Hopefully they'll be nice and tasty with...
0:30:48 > 0:30:51- Lovely.- Keep going. - Thank you.- Good luck.
0:30:51 > 0:30:54Desperate to stand out with their final dish,
0:30:54 > 0:30:57both cooks turn their attention to the salmon.
0:30:57 > 0:31:00Sarah's pan-frying hers using the curry powder,
0:31:00 > 0:31:04while Matt is using the juice from his mussels to poach his.
0:31:04 > 0:31:07Cooks, you've got just ten minutes left.
0:31:07 > 0:31:09Ten minutes to go.
0:31:09 > 0:31:11How is this going? How is your sauce?
0:31:11 > 0:31:14Yeah, it's nice actually. I think I need to put some...
0:31:14 > 0:31:15- Is it tasty?- It's rich.
0:31:15 > 0:31:17I'm trying to cut through it a bit with the lemon.
0:31:17 > 0:31:19And I'm going to put some of the chives
0:31:19 > 0:31:21and probably parsley through, actually, as well.
0:31:21 > 0:31:23Did you use any of the wine?
0:31:23 > 0:31:24- Yes.- Oh, good.
0:31:24 > 0:31:26- Yes.- OK.- I can't have wine wasted.
0:31:26 > 0:31:28No, absolutely not!
0:31:29 > 0:31:31You OK?
0:31:31 > 0:31:32- Yeah, getting there.- Oh, good.
0:31:32 > 0:31:34- Everything is coming together.- Good.
0:31:34 > 0:31:36- So is this your sauce? - Just finally...
0:31:36 > 0:31:37Just reducing down the sauce.
0:31:37 > 0:31:39- EXAGGERATED ACCENT: "Sauce." - Sauce.
0:31:39 > 0:31:40Sauce. Us Southerners!
0:31:40 > 0:31:43Very wide Essex accent there!
0:31:43 > 0:31:46So what have you put in that?
0:31:46 > 0:31:49That's all the stock that the mussels have been cooked in,
0:31:49 > 0:31:51the salmon poached in there again.
0:31:51 > 0:31:53And then, so there's white wine...
0:31:53 > 0:31:55- Oh, nice. Nice. - ..all the vegetables...
0:31:55 > 0:31:57Add a little bit of cream to it, a little bit of butter,
0:31:57 > 0:31:59and then just really reduce it all down now.
0:31:59 > 0:32:02OK. And it tastes nice?
0:32:02 > 0:32:05- You've been tasting it along the way?- Yeah. I think so.- Good.
0:32:05 > 0:32:07We'll see what Bryn says and what you say.
0:32:07 > 0:32:08Yeah, no, that's good. OK.
0:32:08 > 0:32:12So, while Matt finishes his sauce, Sarah is having a dilemma.
0:32:12 > 0:32:15Deciding when to put the mussels into my sauce...
0:32:16 > 0:32:18..is my biggest challenge at the moment,
0:32:18 > 0:32:23but I'm thinking I might just go with it, and I can take them off.
0:32:23 > 0:32:26And Matt's having a last-minute change of plan.
0:32:26 > 0:32:29So, I've decided to leave the onions off.
0:32:29 > 0:32:30I tried them with the sauce,
0:32:30 > 0:32:32and the two flavours are not working for me,
0:32:32 > 0:32:35so I'll leave them off and just keep it very simple.
0:32:35 > 0:32:37One minute left, cooks.
0:32:37 > 0:32:38Just one minute to go.
0:32:42 > 0:32:46Under pressure, Sarah's overcooked her sauce.
0:32:46 > 0:32:49The sauce has gone way too thick.
0:32:49 > 0:32:52Ten, nine, eight,
0:32:52 > 0:32:56seven, six, five,
0:32:56 > 0:32:59four, three...
0:32:59 > 0:33:01Get your herbs! Two...
0:33:01 > 0:33:04- Stop counting. - ..one. That's it.
0:33:04 > 0:33:06You've done all you can. It's time to taste.
0:33:08 > 0:33:10First to be judged, it's Sarah,
0:33:10 > 0:33:13with her pan-roasted salmon and sauteed potatoes,
0:33:13 > 0:33:17served with mussels in a white wine and cream sauce.
0:33:18 > 0:33:21- Come in, Sarah.- Come on in.
0:33:21 > 0:33:23How was that for you?
0:33:23 > 0:33:24I thought it was going OK.
0:33:24 > 0:33:26It kind of all went a little bit wrong at the end.
0:33:26 > 0:33:28And I didn't really get time
0:33:28 > 0:33:31to put as much sauce on the plate as I would have liked to
0:33:31 > 0:33:34- and it reduced quite a lot more than I would have liked.- OK.- Tuck in.
0:33:34 > 0:33:36- Tuck in.- Yeah. Nice crispy skin.
0:33:36 > 0:33:39That's good. Because obviously when you leave the skin on any fish,
0:33:39 > 0:33:43it's important the skin is crispy, so that's really good.
0:33:43 > 0:33:44Mm.
0:33:48 > 0:33:50So when you cooked the mussels,
0:33:50 > 0:33:52did you steam them or just put into the sauce and...
0:33:52 > 0:33:54I put them into the sauce,
0:33:54 > 0:33:57and I think that's why I've ended up overcooking the sauce, probably,
0:33:57 > 0:33:59because I needed to make sure, obviously,
0:33:59 > 0:34:01- the mussels were cooked. - Nice flavour to the sauce.
0:34:01 > 0:34:03Mussels are a little bit tough.
0:34:03 > 0:34:05- Yeah?- I think they've...- A bit over.
0:34:05 > 0:34:06A bit overcooked.
0:34:06 > 0:34:08Nice crispy skin. The salmon is nice and pink.
0:34:08 > 0:34:11See? Look. It's good.
0:34:11 > 0:34:14Nice crispy potatoes. Definitely says what it says on the tin.
0:34:14 > 0:34:17It's good cooking, it's tasty,
0:34:17 > 0:34:19you've seasoned all your food and that's important.
0:34:19 > 0:34:21- It's good.- Well done. See? Not so bad.- Definitely, yeah.
0:34:21 > 0:34:23- It could have been worse. - Yes, it's good.
0:34:23 > 0:34:26- Be positive. It's good. - Yeah, it's good.
0:34:26 > 0:34:27- Very, very good.- Well, well done.
0:34:27 > 0:34:30- Thank you.- If you'd like to go back to the waiting room for the last time,
0:34:30 > 0:34:32we shall see you very shortly.
0:34:32 > 0:34:33- Thank you.- Thank you, Sarah.
0:34:33 > 0:34:36- Thank you.- It was going really, really well
0:34:36 > 0:34:38and then I kind of just ran out of time at the end
0:34:38 > 0:34:40and everything kind of went a little bit awry,
0:34:40 > 0:34:44but it was OK, and Bryn said I seasoned my food very well.
0:34:44 > 0:34:48- Nice dish?- Yeah, it just felt a little bit disjointed.
0:34:48 > 0:34:50- Nothing really went together.- No.
0:34:50 > 0:34:53It was a bit dry, but saying that, the sauce was good,
0:34:53 > 0:34:54the seasoning was good,
0:34:54 > 0:34:57the salmon was cooked well, and a nice crispy skin.
0:34:57 > 0:34:59I think there's a few things I probably should have done
0:34:59 > 0:35:02- a bit differently, but...- Happy with...?- Overall, happy, yeah.- Yeah.
0:35:02 > 0:35:04You have more potatoes than fish.
0:35:04 > 0:35:06- Yeah.- Which... You know.
0:35:06 > 0:35:08Yeah, it's just having that fine balance on the plate.
0:35:08 > 0:35:11- Yeah.- The few little mistakes that I made with my sauce
0:35:11 > 0:35:13hopefully can be forgiven a little bit.
0:35:15 > 0:35:17Next into the tasting room, it's Matt.
0:35:17 > 0:35:21He has made poached salmon with steamed mussels
0:35:21 > 0:35:24served with a white wine and parsley cream sauce.
0:35:26 > 0:35:27Here you go, guys.
0:35:27 > 0:35:29How was that for you?
0:35:29 > 0:35:30Yeah, enjoyable experience.
0:35:30 > 0:35:33It was good to kind of be surprised at what was under there
0:35:33 > 0:35:34and put into practice some of the skills
0:35:34 > 0:35:37- we learned earlier today. - Yeah.- Yeah.- Let's have a taste.
0:35:37 > 0:35:38That's lovely.
0:35:45 > 0:35:47- Salmon's cooked beautifully.- Yeah?
0:35:48 > 0:35:51Mussels are good as well.
0:35:51 > 0:35:52You haven't used all the ingredients,
0:35:52 > 0:35:54but that's a good plate of food.
0:35:54 > 0:35:55- Thank you.- The sauce, again,
0:35:55 > 0:35:59is a little bit overpowering, as in reduced a bit too much.
0:35:59 > 0:36:02- OK.- Again, if there's anything that could use a bit of work,
0:36:02 > 0:36:03- it would be the sauce.- Yeah, OK.
0:36:03 > 0:36:06"A sauce has to be thick." It doesn't always have to be thick.
0:36:06 > 0:36:09Always think of double cream lightly reduced.
0:36:09 > 0:36:11- That's thick enough. - OK, perfect, thank you.
0:36:11 > 0:36:12Well done. Pleased with the comments?
0:36:12 > 0:36:14Yeah, yeah, really, really happy.
0:36:14 > 0:36:15- Yeah. Definitely.- Good.
0:36:15 > 0:36:18If you'd like to go to the waiting room for the last time...
0:36:18 > 0:36:19- Yes.- ..we'll see you shortly.
0:36:19 > 0:36:22- Excited.- Well done, Matt. - Thanks, Matt.- Thank you.- Thank you.
0:36:22 > 0:36:23I think I really got through
0:36:23 > 0:36:26the levels of flavour I was after in there
0:36:26 > 0:36:28and, yeah, really happy with the end result.
0:36:28 > 0:36:30- Lovely salmon.- It was. The salmon was cooked beautifully.
0:36:30 > 0:36:32The mussels were nice and soft, so not overcooked.
0:36:32 > 0:36:34Because people do overcook mussels.
0:36:34 > 0:36:37Once that shell is opened, they're ready.
0:36:37 > 0:36:38Let down on the sauce again.
0:36:38 > 0:36:40But he can cook.
0:36:40 > 0:36:42- The fish was cooked well? - He said it was perfect.
0:36:42 > 0:36:44It looks like it's cooked really nicely.
0:36:44 > 0:36:47And the mussels, he said they were cooked really well,
0:36:47 > 0:36:50so really happy with the way it's come out, so...
0:36:50 > 0:36:53So, have you got any idea who you might take with you?
0:36:53 > 0:36:54Yes, then I change my mind,
0:36:54 > 0:36:56then I go back to it, so it's a difficult one.
0:36:56 > 0:36:58Obviously, you don't have to tell us yet
0:36:58 > 0:37:01because we're going to see what you make with those ingredients.
0:37:01 > 0:37:02So you've got a bit more time to think about it.
0:37:02 > 0:37:04Time to think, definitely.
0:37:04 > 0:37:05OK, well, come on. Let's go and...
0:37:05 > 0:37:07- Do some cooking. - ..see what you make.
0:37:07 > 0:37:08Right, cooks, this is the best bit,
0:37:08 > 0:37:12where you get to sit back and relax and Bryn gets to cook.
0:37:12 > 0:37:15The name of the dish is pan-fried salmon with curried mussels.
0:37:15 > 0:37:18First thing we're going to do is cook the mussels.
0:37:18 > 0:37:19It's a very simple recipe.
0:37:19 > 0:37:23And obviously, mussels, they're slightly salty,
0:37:23 > 0:37:25so when you reduce the liquor,
0:37:25 > 0:37:26if it's too salty,
0:37:26 > 0:37:30we add these vegetables in now to get the freshness and the sweetness
0:37:30 > 0:37:33from the celery, the onion and the carrot.
0:37:33 > 0:37:35We'll add parsley stalks.
0:37:35 > 0:37:36Why just the stalks?
0:37:36 > 0:37:40There's actually more flavour in the stalks than there is in the leaves.
0:37:40 > 0:37:42So we're going to check the mussels.
0:37:42 > 0:37:45Best way to know if it's alive or dead, close the shell.
0:37:45 > 0:37:47If it stays closed, it's alive.
0:37:47 > 0:37:48If it opens up, it's dead.
0:37:48 > 0:37:50And if it's dead, you never use it.
0:37:50 > 0:37:53- OK.- So, that's OK.
0:37:53 > 0:37:55Little bit of white wine.
0:37:55 > 0:37:58And that's going to help create the steam and cook the mussels
0:37:58 > 0:38:01and once the shells are open, they're ready.
0:38:01 > 0:38:02Straight in.
0:38:04 > 0:38:08Lid on top. They'll take a minute or so to cook.
0:38:08 > 0:38:10What age did you start cooking?
0:38:10 > 0:38:12I started in a bakery at the age of 12.
0:38:12 > 0:38:14- Wow.- I was hooked on bread.
0:38:14 > 0:38:17I went on a primary school trip to make bread.
0:38:17 > 0:38:19It's the only lesson I can remember in school.
0:38:19 > 0:38:22I just fell in love with creating something from scratch.
0:38:22 > 0:38:25So we'll add the potato first.
0:38:25 > 0:38:29We're going to add the carrots and the celery.
0:38:29 > 0:38:31Give that a mix.
0:38:31 > 0:38:32And then this is where the curry comes in.
0:38:32 > 0:38:34We use it like we would do salt.
0:38:34 > 0:38:36It's just that background flavour.
0:38:36 > 0:38:39And now it's important that we toast it off in the butter,
0:38:39 > 0:38:42get those aromats out, and you'll see straightaway here
0:38:42 > 0:38:45- that everything starts to change colour.- Oh, wow, yeah.
0:38:45 > 0:38:46Beautiful colour, yeah.
0:38:46 > 0:38:48OK, so we'll add a touch of white wine.
0:38:48 > 0:38:51It's important that we let that evaporate to cook the alcohol out.
0:38:51 > 0:38:53Now we're going to add the mussel juice.
0:38:53 > 0:38:55Again, we'll bring that back up to the boil.
0:38:55 > 0:38:57We'll add some cream to it.
0:38:57 > 0:38:59OK, so that sauce has now come to the boil.
0:38:59 > 0:39:01We'll turn it off. There you go.
0:39:01 > 0:39:03What we're going to do now...
0:39:03 > 0:39:05We're just going to add some of the mussels.
0:39:05 > 0:39:07We're going to keep some in their shell just for decoration
0:39:07 > 0:39:10and some, just take them out of the shells.
0:39:12 > 0:39:16So we'll season the fish on both sides.
0:39:16 > 0:39:18Put pepper only on the flesh side,
0:39:18 > 0:39:21because what tends to happen is if you put pepper on the skin side,
0:39:21 > 0:39:24it will tend to burn when you pan fry it.
0:39:24 > 0:39:27So that now will take three or four minutes to cook.
0:39:27 > 0:39:29That's it. I wanted to stay nice and pink in the middle.
0:39:29 > 0:39:31So we'll go to the herbs now.
0:39:31 > 0:39:33Add all the parsley in. It just gives you
0:39:33 > 0:39:36that little freshness of flavour as well in there,
0:39:36 > 0:39:37cuts through all the cream.
0:39:37 > 0:39:39So we just add a little bit of butter there now.
0:39:39 > 0:39:41We're just going to baste that fish.
0:39:41 > 0:39:43You see, we're cooking it on the skin side.
0:39:43 > 0:39:45We've got to make sure this skin's nice and crispy
0:39:45 > 0:39:46before I turn it over.
0:39:49 > 0:39:52That'll do. So, mussels are on...
0:39:54 > 0:39:56Nestle the fish in there.
0:39:56 > 0:39:59- Wow.- Just finish off with a few fresh herbs because, you know,
0:39:59 > 0:40:01seafood is supposed to be nice and light.
0:40:01 > 0:40:02You know, you want to taste that sea.
0:40:02 > 0:40:04A squeeze of fresh lemon juice.
0:40:04 > 0:40:08- Bit of salt. That is it.- Wow. - Amazing.- So that is our...
0:40:08 > 0:40:11- Beautiful.- ..pan-fried salmon with curried mussels.
0:40:11 > 0:40:14- Brilliant. Now, you get to taste!- Yeah, yeah.
0:40:14 > 0:40:17We go in. I want some of this crispy skin.
0:40:19 > 0:40:20What do you think?
0:40:20 > 0:40:22Oh, it's terrible(!)
0:40:23 > 0:40:25- Is it delicious?- It's amazing.
0:40:25 > 0:40:27- Oh, wow!- Let's have a taste.
0:40:27 > 0:40:29The sauce is really light.
0:40:29 > 0:40:30The mussels... You can taste the sweetness,
0:40:30 > 0:40:33you can taste the curry powder, but it's not overpowering.
0:40:33 > 0:40:34Really, really good.
0:40:34 > 0:40:36- Thank you so much, Bryn. - No problem at all.
0:40:36 > 0:40:37- Thank you.- Brilliant.- Yeah.
0:40:37 > 0:40:40OK, well, it's now time to declare your winner, but before you do,
0:40:40 > 0:40:43let's have a quick recap of what our cooks made earlier.
0:40:45 > 0:40:49In the first round, Sarah wowed Bryn with her flavours,
0:40:49 > 0:40:51produced a perfectly filleted fish
0:40:51 > 0:40:53that secured her place in the competition,
0:40:53 > 0:40:56and then pushed herself out of her comfort zone,
0:40:56 > 0:40:58making a cream sauce to accompany
0:40:58 > 0:41:01her salmon and mussels in the final round.
0:41:01 > 0:41:05'I'd love to have the opportunity to cook with Bryn and also get to,'
0:41:05 > 0:41:09you know, meet Pierre. That would be an amazing experience.
0:41:09 > 0:41:12Matt impressed with his chicken supreme in the first round.
0:41:12 > 0:41:15He was criticised for being heavy-handed
0:41:15 > 0:41:17with his lemon sole in the second round.
0:41:17 > 0:41:21But was his simple dish of poached salmon and steamed mussels
0:41:21 > 0:41:23enough to win him a place in Friday's final?
0:41:23 > 0:41:26I don't know if I've got the edge over Sarah.
0:41:26 > 0:41:29Fingers crossed I showcased to Bryn that I've got a little bit more
0:41:29 > 0:41:32depth of knowledge and he picks me for the Friday Final.
0:41:33 > 0:41:36Firstly, I'd like to say a massive well done to you both.
0:41:36 > 0:41:40Sadly, Bryn can only take one of you through to the Friday Final
0:41:40 > 0:41:42and he has made his mind up, so, Bryn, it's over to you.
0:41:42 > 0:41:45It has been tough. Really, really tough.
0:41:45 > 0:41:48You both cooked great dishes from the start to the end.
0:41:48 > 0:41:51Between the two of you, it's very, very level pegging,
0:41:51 > 0:41:54but I just think you just nipped it just with the salmon and the mussels
0:41:54 > 0:41:56right at the end, so... congratulations, Matt.
0:41:56 > 0:41:59- You're coming through with me. - Well done.
0:41:59 > 0:42:01- Thanks, Bryn. Thank you. - Well done.
0:42:01 > 0:42:04It's amazing. You're, like, standing there going, "Oh...
0:42:04 > 0:42:06"Oh, I actually won? Really?"
0:42:06 > 0:42:10I've had such a fab day today and had some really good feedback,
0:42:10 > 0:42:12so I feel really happy.
0:42:12 > 0:42:14Any last tips for Matt?
0:42:14 > 0:42:16- Sleep well.- Yeah.
0:42:16 > 0:42:17That's one thing. Sauces.
0:42:17 > 0:42:18Just remember sauces.
0:42:18 > 0:42:21Yeah, it's crazy, I've never reduced down a sauce that much at home.
0:42:21 > 0:42:23I really hope I've made the right decision.
0:42:23 > 0:42:26I just think with Matt, he showed great skills.
0:42:26 > 0:42:29And I just think I can steer him in the right direction.
0:42:29 > 0:42:33If he listens and executes it, it'll be a good day.
0:42:33 > 0:42:35Going to really listen to what Bryn's got to say to me
0:42:35 > 0:42:38and really do him proud in the final and make sure we win.
0:42:41 > 0:42:43Tomorrow on Yes Chef...
0:42:43 > 0:42:47three more home cooks go all-out to impress top chef Kim Woodward.
0:42:47 > 0:42:4930 seconds to go.
0:42:49 > 0:42:53It's the chance for them to work alongside the best in the business.
0:42:53 > 0:42:55I am starting to feel the pressure now, yeah.
0:42:55 > 0:42:58But only one can become their partner in the Friday Final.