Bryn Williams Yes Chef


Bryn Williams

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Four of the best chefs in Britain are on the hunt for their perfect partner.

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Three amateur home cooks are here to prove they have what it takes to be

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paired with the best in the business for the cooking experience of a lifetime.

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Get the butter in. Yes!

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

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three talented home cooks.

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-The beef's in the oven.

-I hope it's cooked all the way through.

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Then, in the Friday final,

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

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What impresses me with food is the end result.

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The taste is the most important.

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The professional chefs' reputations are on the line.

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But will the amateur home cooks live up to expectations?

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This is Yes Chef.

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Hello and welcome to Yes Chef.

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

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First, it's Sarah Elson, a finance director from Brighton.

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I don't tend to work from recipes.

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Whatever is in the fridge I make a recipe from.

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Matt DeChamps is an aerospace engineer from Chelmsford in Essex.

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I like mixing in the classics and then really just making it homely

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and hearty for everyone to really enjoy around a big table.

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And, finally, Jamie-Anne Leech

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is a personal trainer from Newcastle-Upon-Tyne.

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I like healthy food, anything to do with fitness...

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I like creating recipes with healthy, fresh ingredients.

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Our cooks are ready to go, so all we need now is our chef.

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Today's chef, Bryn Williams,

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trained in some of the most prestigious kitchens in London.

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He developed a reputation for immaculate modern European cooking

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whilst working for esteemed chef Michel Roux Jr

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and now has both a London restaurant and one in his hometown,

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Colwyn Bay.

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What I really love about food

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is the smile you can give somebody else

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

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That's job done.

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Having cooked for royalty, Bryn's standards

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are incredibly high, and he knows exactly what it takes

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to impress in the kitchen.

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'Respect of the ingredients is the most important thing.'

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How they treat those raw ingredients.

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And tidiness is very close behind it.

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When they show me their dish, I need to see different techniques in there.

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

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If they've got those three things,

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

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Welcome, everyone. Now, Bryn is going to be picking

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one of you to be his partner in this week's Friday Final.

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What are you going to be looking for, Bryn?

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I think, first and foremost, flavour on a plate,

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working clean and tidy,

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and a little bit of creativity as well.

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So all these three things, mixed together, shake it around,

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and a good plate of food.

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Now, cooks, you've got 45 minutes to create your best dish for Bryn.

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He will be watching your every move in the kitchen to see how you cope

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and at the end, obviously, it's the all-important taste test.

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Right, cooks, your time starts now.

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Our cooks are off. This is the first chance to impress Bryn

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with their own style of cooking.

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Seafood lover Sarah is hoping to stand out

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with her risotto she is making with king prawns, squid and mussels.

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In general, I'm feeling very nervous about the dish.

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I've cooked it and practised it a few times at home and it's gone

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differently every time I've made it.

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Making a classic combination is home cook Matt.

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He has a lot on his plate with his dish of chicken supreme,

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mashed potatoes, and a tarragon and porcini mushroom cream sauce.

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I've got quite a lot of work to do.

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As you can see, I'm jointing this chicken

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so I need to keep my foot down and make sure I don't go over time.

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While Matt tackles his bird,

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he is not the only one worried about getting everything prepared on time.

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Jamie is cooking her favourite Thai red chicken curry with jasmine rice.

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I'm really worried about the timing so I just need to crack on,

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get things done in time, and keep an eye on the timer.

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-Hi, Sarah.

-Hi.

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-How are you getting on?

-Yeah, all good so far.

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So, obviously, you're going to cook all the shellfish last minute.

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-Yes, yes.

-OK, so that's a bit of pressure right at the end, then.

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I know. There's a bit of pressure with the risotto

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because it could go horribly wrong at the last minute.

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You love seafood, don't you?

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I think it's from my love of travelling.

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Food, cooking, travelling, is your true passion?

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Yeah. I would say so. Yeah, definitely.

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-Fantastic.

-Not a bad thing to have, is it?

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-No, not bad at all.

-Not bad at all.

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-Sounds good to me.

-Good luck.

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-Yeah, good luck.

-Thank you.

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You're making everything yourself?

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Yes, we are going to make the paste from scratch.

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Chillies are just being soaked.

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-You love your cooking.

-Yeah.

-I can see,

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you're smiling when you talk about food.

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Yeah, yeah, yeah. You sing.

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-I do enjoy it.

-Well, good luck.

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-Thank you.

-Good luck.

-Cheers.

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How are we getting on?

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Yeah, so the chicken's in the oven now.

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The beast is in the oven, so...

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-Yeah, yeah. Cooking away. Lovely.

-Keeping an eye on that.

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The potatoes are on, boiling away, for a mash.

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-Well, good luck.

-Carry on, yeah.

-I'll keep my eye on that.

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Well, let's start with Sarah.

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-Yeah.

-She is making a seafood risotto.

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Yeah. Seafood risotto is lovely.

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Got to cook the fish last minute so it's not overcooked.

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It's not really pushing the boundaries.

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You know, she had some mussels there. I think they are precooked.

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It would have been nice to see her cooking the mussels,

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using the juice and sticking that into the risotto.

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-It's got a fresh, natural flavour.

-More flavour. Yeah.

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I would say the main thing

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is making sure that the rice has still got a bite,

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but the seafood is cooked nicely,

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and isn't tough and chewy.

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Now, Matt is really passionate.

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-Yeah.

-You know what I mean?

-He's said all the right things.

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If he can match his chat, it should be really, really good.

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I just hope that chicken's going to be cooked

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-because it was a big old bird.

-Massive!

-Yeah.

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Because it is a beast, so, I'm concerned

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it's not going to cook in time.

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And then last but not least, Jamie.

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-Another passionate cook.

-Yeah.

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She's making a Thai curry but she's making her own paste.

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We all eat Thai food, so if she gives us a beautiful Thai curry,

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the chicken is nice and moist, not dry,

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and she's done everything from scratch...

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The paste... When I asked her, "Do you do it a couple of different ways?"

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Yeah, it's always different.

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-I like that.

-Yeah.

-You see on her face, just beaming from ear to ear.

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-So... Yeah.

-Just really enjoy Thai food

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because I love cooking with fresh ingredients and new ingredients.

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So I always like to experiment with Thai dishes.

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They are all in their element, so it's really good.

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-Yeah.

-Nice and passionate.

-They're all passionate cooks.

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-We are spoiled again, I think.

-Yeah, you are.

-Yeah, spoiled.

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Cooks, you've had half an hour.

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You've got 15 minutes left.

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With time ticking away,

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Matt's still worried about the size of his chicken breast.

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Just going to cut some of this chicken off

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because it won't cook in time.

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Such a beast, I won't get it done in 15 minutes.

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So, while Matt's worried he's running out of time,

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Sarah is racing ahead with her risotto.

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-How are you getting on?

-Going all right.

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I think the rice is cooking more quickly than I'd expected...

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-OK.

-..so I'm actually probably a little bit ahead of time.

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And the fish is all going to be cooked in the warmth of the risotto,

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or are you going to pan fry them first?

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No, I'm going to cook it in the risotto.

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-Lovely. OK.

-I want to get the flavour into the rice.

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Please tell me that chicken is cooked.

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It's... It's struggling.

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-Is it?

-It's fighting me, so...

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Sheree's here to help, look. Look at that.

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Still a little bit soft, isn't it?

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-It's getting there.

-Getting there.

-Yeah.

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-Remember, it keeps on cooking. Remember.

-Yes.

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The cooks are going all-out to impress Bryn,

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but Jamie's Thai red curry is turning out a little differently

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to how it usually does at home.

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-How are you getting on?

-Yeah, all right.

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It's a bit of a funny colour compared to what I'm used to.

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-Usually goes a bit redder.

-And the chicken is in there now.

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-Yeah.

-Just simmering away nicely.

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-Yeah, yeah.

-Got coconut milk, cream in there?

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-Yeah.

-Lovely.

-Is it normally redder at home, you said?

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-Yeah.

-Why is that?

-It's normally a bit redder.

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I think it's when I've done the paste,

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maybe the oils in the chillies haven't come out as much as usual.

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And then just the herbs in, last minute, once it's ready?

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Yeah, just stir through.

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-Smells good.

-Yeah.

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-It does.

-Thank you.

-Smells very good.

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Cooks, you've got just three minutes to go.

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Three minutes left, guys.

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Sarah's dish is all about timing, so in the final minutes of the round,

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she starts to add her seafood.

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TIMER RINGS

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-Happy?

-Yeah, got to be.

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-Good.

-Yeah, it's tasting nice.

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This is moving around in the pan a little.

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Yeah, just a little garnish for the top.

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-You couldn't leave him out.

-No, you can't leave him out.

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Absolutely not.

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-Hi.

-Are you happy?

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-Quite, yeah.

-Looks good.

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Taste nice? Yeah?

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'Jamie may be cool and collected

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'but things are heating up in the kitchen for Matt.'

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What's left to do?

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Plate up the mash, chop the chicken, put the sauce on,

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wilt down the carrots,

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-and then we're all good.

-OK.

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You've got about two minutes to do all that.

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Yeah, easy(!)

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Matt's feeding a family of four, I reckon.

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One minute to go.

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'The home cooks are making every second count.

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'Will they have done enough to prove to Bryn they have what it takes

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'to be his partner in Friday's final?'

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Ten, nine, eight,

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seven, six, five,

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four, three,

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two, one.

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Right, that's it. Step away from your plates.

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You've done all you can. It's time to taste.

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

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seafood risotto with king prawns, squid and mussels.

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How was the challenge for you?

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-I think it went OK.

-And is this how you would normally serve it?

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-Are you happy with it?

-I wouldn't present it like this at home.

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How would you normally present it?

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I probably wouldn't have the tentacles all over the top.

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They would just be in there. But it would be similar.

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Similar, OK. That's lovely.

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-Loads of flavour.

-Yeah?

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Risotto is cooked beautifully.

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-Good.

-Still has a little bit of a crunch there,

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which is what you want.

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And you can taste the wine in there has been cooked out as well.

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That is a very good risotto.

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You can taste the sea in there.

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And that to me is very, very important in a seafood risotto.

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The rice is cooked beautifully.

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You can taste the natural saltiness from the fish.

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-That's beautiful.

-Well done!

-Thank you.

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-Very good.

-Pleased? Pleased?

-Yeah, very pleased.

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-Good.

-Thank you.

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Having Bryn tasting my food

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and having him liking it is very flattering.

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On that dish, ten out of ten.

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-Wow!

-I just want to see something else.

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-OK.

-If she can back that up with something,

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-that will be interesting to see.

-Yeah.

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Really good.

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-You can taste the wine.

-It just tastes like I'm at the seaside.

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Loads of flavour.

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Next is Matt, with his dish of chicken supreme and mashed potato,

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served with carrots and a tarragon and porcini mushroom cream sauce.

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-OK.

-There's a bit of weight in that plate, isn't there?

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There is, yeah. I need a little forklift coming in with it.

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How did you find the challenge?

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Yeah, the time went amazingly fast, and it was a little bit panicked

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in the middle, because of the size of the chicken breast.

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-The proof is in the eating.

-Yes.

-Yeah.

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I think it will be chicken tonight, tomorrow night,

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the next night and the next night.

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That's it. It'll be like Christmas. There we go.

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Cheers. Lovely, look.

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Let's just taste that chicken first.

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Mm!

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That chicken is cooked really nice.

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-Thank you.

-Yeah. I think

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it helped being the size of it,

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because it's quite hard to get that size of that breast

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overcooked in that time.

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-Yeah.

-Nice mash.

-Lovely mash. Really well seasoned.

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The carrots, as you say, have got texture.

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The sauce is a little bit overpowering. It's very...

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Yeah, it's quite strong, isn't it?

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-It's very strong...

-OK.

-..and quite claggy.

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-Have you tasted that?

-I did taste it,

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but I think because it was sitting there for a while,

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it dried out a bit and I could probably

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have thinned it down a bit more again, Bryn, yeah.

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It's just... The chicken should be the star of the show there.

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-Yeah.

-So the balance of the dish...

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-Yeah.

-But apart from that, the chicken is cooked beautifully.

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Nice to see the skills are there.

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-Yeah, cool. Thank you.

-Well done.

-Thank you.

-Brilliant.

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Just a little bit disappointed in myself that

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the sauce didn't quite come out perfect.

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The sauce just... I just think it's slightly over-reduced,

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gone a bit too thick.

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The skills are good. He was talking the right game.

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Yeah.

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He spoke like a chef.

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Mm. That's really good.

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And the potatoes are really tasty.

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I could eat the whole lot. I literally could.

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Thank you.

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And, finally, it's Jamie with her Dish Of The Day.

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Thai chicken curry, served with jasmine rice,

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topped with crispy shallots.

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How was the challenge for you?

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It was good. I had loads of fun, to be honest.

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-So, yeah, I enjoyed it.

-That's the main thing.

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Not as red as you wanted it to be.

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Yeah. I think it was the chilies.

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I think maybe I soaked them for a little bit too long

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or could have put a couple of extra in as well.

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Well, let's have a look.

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You know what?

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It's not very red, you're right.

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-But it's definitely got the taste there.

-Yeah.

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It's definitely still got that taste to it, of a Thai...

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Because as you said, it's green curry.

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It's nice and green. But it's definitely got the flavours there.

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Your taste buds come alive when you eat that.

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-Lovely rice.

-Mm. Crispy onions are lovely as well.

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Yeah. You know, get the chicken cooked,

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not overcooked, nice and moist...

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You've nailed it on the chicken, if I'm honest. It was lovely.

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-Well done.

-Thank you.

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-Happy with the comments?

-Yeah, really happy.

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I'm really happy with the comments from Bryn.

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I mean, for someone who is, like, a professional chef of his standard,

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to say nice things about your food is really complimentary. So I'm chuffed.

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Yeah, it wasn't red, like she said,

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but the flavour was definitely there.

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As a whole, a very, very good dish.

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But I think it might get a bit salty at the end.

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-Yeah.

-I just think the balance of it...

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But the chicken, lovely, you know, nice and moist, so I think

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that's the main thing. Nice sticky rice, crispy shallots.

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And she made everything from scratch.

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-Yeah, which is impressive.

-That's impressive.

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Beautiful. Lovely flavours.

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I love the spring onions in there, adding that crunch there to it.

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-Really good. I might steal the trick of the onions as well.

-Yeah.

0:14:490:14:52

Yeah, probably should have just said it was a green Thai curry

0:14:520:14:55

and then I would have been... I would have got away with it.

0:14:550:14:57

Is anyone standing out at the minute for you?

0:14:570:15:00

I think Sarah. Even though I still think I want to see more from her.

0:15:000:15:04

But she executed that risotto dish

0:15:040:15:07

near perfection for me.

0:15:070:15:09

-Yeah.

-So I think I just need to see what else she's got in the locker.

0:15:090:15:12

Well, it's a good job you don't have to decide yet because you've got

0:15:120:15:14

-your Skills Test.

-Yeah.

-Let's go and do it.

-OK.

0:15:140:15:18

Bryn can choose only one of these three home cooks

0:15:180:15:20

as his partner for Friday's final.

0:15:200:15:23

And after this next round, someone will be leaving the competition.

0:15:230:15:27

Well, Bryn's seen you all in action,

0:15:270:15:29

but now he's going to set you a skills challenge.

0:15:290:15:31

-So, Bryn...

-So, we are going to do a lemon sole.

0:15:310:15:34

So on a flat fish, we have four fillets.

0:15:340:15:36

We are going to skin three,

0:15:360:15:37

then we're going to cook one in the frying pan, on the skin side.

0:15:370:15:42

So what we are going to do first... Just going to cut along the bottom.

0:15:420:15:45

Then I'm going to run my knife...

0:15:450:15:47

-You see the line?

-Mm-hm.

-Yeah.

0:15:470:15:48

So we're just going to run the knife right down the middle.

0:15:480:15:51

Has any of you filleted a fish before?

0:15:510:15:53

Not a flat fish, no.

0:15:530:15:54

-No.

-No.

-So we need to get the knife underneath the flesh.

0:15:540:15:59

So again, it's very, very important

0:15:590:16:01

that the knife is constantly touching the bone.

0:16:010:16:03

So what we need to do is long sweeping actions.

0:16:030:16:06

Please watch your fingers.

0:16:060:16:07

And that's one.

0:16:070:16:09

What's important as well,

0:16:090:16:11

we don't want to see lots of little knife cuts on the flesh.

0:16:110:16:15

It's very important that you're gliding the knife

0:16:150:16:18

-off the bone.

-And not tearing into the flesh.

0:16:180:16:21

Not tearing, yeah. Turn the fish over.

0:16:210:16:23

Don't rush this part.

0:16:230:16:24

Don't think it's a race.

0:16:240:16:26

Makes it look so easy, doesn't he?

0:16:260:16:28

I was thinking that, yeah,

0:16:280:16:30

but it's not going to be that easy, is it?

0:16:300:16:33

Take the skin off the flesh.

0:16:330:16:34

We'll do a small incision here...

0:16:340:16:37

Then roll the knife.

0:16:370:16:38

Once I've got it... If you notice, the knife doesn't really move.

0:16:380:16:41

It goes backwards and forwards

0:16:410:16:43

-but it's still in the middle of the chopping board.

-Yeah.

0:16:430:16:46

And we end up with...

0:16:480:16:50

-with that.

-Perfect.

0:16:500:16:52

In my North Wales restaurants, we do our own fish and chips.

0:16:520:16:57

And this is what we use. We use the sole.

0:16:570:16:59

As simple as it is, it's our top seller, believe it or not.

0:16:590:17:02

You know, home-made fish and chips.

0:17:020:17:04

There's our fillets. It's such a delicate piece of fish.

0:17:040:17:06

That'll take two minutes to cook.

0:17:060:17:08

You can just hear it sizzling.

0:17:080:17:10

When you cook on the skin side, the skin protects the fish.

0:17:100:17:14

So the heat goes through the fish.

0:17:140:17:16

Not a direct heat. So it's a good way...

0:17:160:17:18

It keeps it nice and moist.

0:17:180:17:19

So you can you see how it's starting to change in colour?

0:17:190:17:22

-Yeah.

-So literally going to turn that over.

0:17:220:17:26

You've got to keep...

0:17:260:17:28

And you'll see now... I'm hoping...

0:17:280:17:31

-You can see there, now...

-Yeah.

0:17:310:17:33

OK, so the fish is ready.

0:17:330:17:35

Out it comes.

0:17:350:17:37

Skin just literally peels off.

0:17:370:17:39

-Perfect.

-That's what you want to see. Slice of lemon.

0:17:390:17:42

A very, very simple task.

0:17:430:17:45

But to cook a nice piece of fish beautifully,

0:17:450:17:48

-it's one of the best things in the world.

-Yeah.

0:17:480:17:50

-Brilliant.

-Seriously impressive.

0:17:500:17:52

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

0:17:520:17:54

-There you go.

-Perfectly cooked.

0:17:540:17:58

Gorgeous. Really, really soft.

0:17:580:18:00

-So tender.

-Yeah...

0:18:000:18:01

-Beautiful.

-If you overcook the fish, it goes dry.

0:18:010:18:04

All the oils will come out of the fish.

0:18:040:18:06

So it's nice and soft.

0:18:060:18:07

-That's delicious.

-How are you feeling?

0:18:070:18:09

-Confident?

-Excited.

-Yeah, confident, yeah.

0:18:090:18:11

Good. OK, well, if you'd like to

0:18:110:18:13

make your way back to your work stations,

0:18:130:18:15

-we'll begin.

-Yeah.

0:18:150:18:16

Our cooks are against the clock.

0:18:180:18:20

They have just 20 minutes to transform their fish

0:18:200:18:23

into a perfectly cooked fillet.

0:18:230:18:26

It's an amazingly simple task because it's only four fillets.

0:18:260:18:29

You're never going to do anything different...

0:18:290:18:31

-Yeah.

-..to what it should be. It's just about the quality of it

0:18:310:18:34

which is important.

0:18:340:18:36

First, the cooks must carefully slice through the delicate flesh

0:18:360:18:39

without tearing it, and Matt's feeling the pressure.

0:18:390:18:42

It's quite challenging to find the backbone,

0:18:420:18:44

make sure you get the right side of it.

0:18:440:18:46

You can tell by the deathly silence in here,

0:18:460:18:48

everyone is, like, really concentrating really hard.

0:18:480:18:50

Whilst Bryn is looking for a cook with natural flair,

0:18:500:18:53

he also needs to know

0:18:530:18:54

they will follow his instructions to the letter.

0:18:540:18:58

And with someone leaving the competition after this challenge,

0:18:580:19:00

this simple task

0:19:000:19:02

has huge consequences.

0:19:020:19:04

All right, Jamie?

0:19:040:19:06

-Yes.

-OK?

0:19:060:19:08

Just trying to keep as close to the bone as possible.

0:19:080:19:10

Try and sort of remove this part off the bone...

0:19:100:19:12

-Yeah.

-..then you can lift it up and see what you are doing.

0:19:120:19:16

That's it,

0:19:160:19:17

that's fine, yeah. That's it. That's it.

0:19:170:19:19

As Jamie takes her time with her first fillet,

0:19:190:19:23

Sarah's already onto her third.

0:19:230:19:25

How are you getting on, Sarah?

0:19:250:19:27

-You good?

-I have two.

0:19:270:19:28

That's good. Two to go.

0:19:280:19:29

-Halfway there.

-This side feels a bit trickier than the other.

0:19:290:19:33

You're used to doing one side and you turn it over. It's...

0:19:330:19:36

-You're doing it back to front, sometimes.

-Yeah.

0:19:360:19:38

Nice actions. You can see you're using the blade, which is good.

0:19:380:19:42

'So, while Sarah impresses Bryn with her knife skills,

0:19:420:19:45

'Matt, who showed off his butchery in the first round,

0:19:450:19:48

'is finding out this is a whole new kettle of fish.'

0:19:480:19:51

How are you getting on, Matt?

0:19:510:19:52

Getting the right side of the backbone, as you said, is...

0:19:520:19:55

Yeah, getting the right side. Once you're in, you just roll it...

0:19:550:19:57

That's it. You see? You've got to remember, it's a six inch blade.

0:19:570:20:00

You don't want to use just the top inch.

0:20:000:20:02

-Yeah, yeah, yeah.

-Try and use the whole blade.

0:20:020:20:04

That's what it's there for.

0:20:040:20:06

What do you think so far?

0:20:060:20:08

I think Jamie is struggling a little bit.

0:20:080:20:11

I think it's a confidence thing.

0:20:110:20:12

But that's why we've asked them to do this challenge,

0:20:120:20:14

to see, when they're out of their comfort zone, how they...

0:20:140:20:17

how they cope with it.

0:20:170:20:19

It is difficult. It's something I've not done before.

0:20:190:20:22

Bryn makes it look so easy.

0:20:220:20:23

Ridiculously easy.

0:20:230:20:26

Sarah looks very methodical.

0:20:260:20:29

I'm growing to really like how she works.

0:20:290:20:31

She takes her time.

0:20:310:20:34

It's really difficult.

0:20:340:20:36

From their cooking points of view, they are all quite on a level par.

0:20:360:20:40

-My decision will be down to knife skills, I think.

-OK.

0:20:400:20:43

Bryn is watching for accuracy

0:20:430:20:45

and doesn't want to see any flesh left on the bones.

0:20:450:20:49

My hands are really slippery.

0:20:490:20:51

The first one I did, I left quite a lot of flesh on the skin,

0:20:510:20:54

which is frustrating.

0:20:540:20:56

I don't want to waste this beautiful fish.

0:20:560:20:57

Right, cooks, you are halfway through.

0:20:570:21:01

With time ticking away,

0:21:010:21:03

our cooks must get their lemon sole into the frying pan.

0:21:030:21:06

But Jamie's concerned about the fillets

0:21:060:21:08

she'll be presenting to Bryn.

0:21:080:21:10

I ended up getting a bit of the bone on the fish,

0:21:100:21:14

so I'm just trying to get that out,

0:21:140:21:16

so I don't choke anyone.

0:21:160:21:18

When cooking the fish, a gentle heat is key,

0:21:190:21:22

so as not to try out the delicate fillet.

0:21:220:21:24

So we'll mess it up now, just cooking it.

0:21:240:21:26

Yeah.

0:21:260:21:28

Bryn is looking for perfectly cooked lemon sole.

0:21:300:21:34

The cooks must wait patiently

0:21:340:21:35

before turning their fillets and removing the skin.

0:21:350:21:38

If it comes off that part,

0:21:440:21:46

you know the thinner end will come apart, you see.

0:21:460:21:49

First to finish,

0:21:490:21:50

seafood lover Sarah is feeling quietly confident.

0:21:500:21:53

I think it's gone OK.

0:21:530:21:55

I hope it's cooked all the way through.

0:21:550:21:57

Matt is next to finish, but this challenge isn't about speed,

0:21:570:22:01

it's all about precision.

0:22:010:22:04

30 seconds to go.

0:22:040:22:07

And Jamie is using every last second to ensure her fillet

0:22:070:22:11

meets Bryn's high standards.

0:22:110:22:12

That's it. Step away from your fishes.

0:22:220:22:24

Your time is up.

0:22:240:22:25

Well, let's go and see how you've got on.

0:22:270:22:29

Come in, guys.

0:22:290:22:31

How did you find that challenge?

0:22:340:22:35

-Tough.

-Tough, yeah.

-Bryn made it look really easy.

0:22:350:22:38

-He did, didn't he?

-Sorry.

0:22:380:22:41

Just to the eye now, it looks very, very close.

0:22:410:22:43

-Too close, to be honest.

-Shall we start with Matt?

0:22:430:22:46

That side's good. The cooked fish looks a bit...

0:22:460:22:50

I think when you turned it over...

0:22:500:22:51

-A bit...

-You were a bit manly with it.

0:22:510:22:53

-Yeah.

-You just need that little finer touch.

0:22:530:22:57

-Right, Sarah.

-Sarah.

0:22:570:22:59

Let's have a look. See, I get the smelly jobs.

0:22:590:23:02

I know. I'm not touching them.

0:23:020:23:04

OK, good. So nothing on the bone here.

0:23:040:23:07

A little bit round the head here.

0:23:070:23:09

But as a whole, very, very good.

0:23:090:23:12

The cooked one, still nice and shiny,

0:23:120:23:14

as you can see. Well done.

0:23:140:23:17

-Jamie.

-So, Jamie.

0:23:170:23:19

You struggled at the beginning, didn't you?

0:23:200:23:22

-A little bit.

-Yeah, definitely.

0:23:220:23:24

You can sort of see a little bit where...

0:23:240:23:26

What that is, being too heavy-handed with the knife.

0:23:260:23:29

Not letting the knife glide along the bones.

0:23:290:23:31

You've just gone in in between the bones.

0:23:310:23:34

And then your cooked one looks very, very good,

0:23:340:23:36

if I'm honest. Nice and shiny.

0:23:360:23:37

You can see, look. You can see all the juices there.

0:23:370:23:39

Wow. Brilliant.

0:23:390:23:41

Well, thank you very much.

0:23:410:23:42

-Well done, though.

-Thank you.

0:23:420:23:44

-Be proud of yourselves.

-Well done.

-Thank you.

0:23:440:23:46

'The first fillet was quite difficult to get the skin off.'

0:23:480:23:50

But it went really well.

0:23:500:23:52

I think Sarah is quite comfortable.

0:23:520:23:53

She is shining quite a bit.

0:23:530:23:55

She's methodical, she thinks what she's doing.

0:23:550:23:57

-You like the way she works.

-I like the way she works. She's good.

0:23:570:24:00

'Bryn made it look ridiculously easy.

0:24:000:24:02

'And, yeah, it was good to learn a new skill.'

0:24:020:24:05

First time for me, filleting a flat fish.

0:24:050:24:07

So, yeah, enjoyed the challenge.

0:24:070:24:09

Matt and Jamie, they both had pros and cons,

0:24:090:24:13

in their first dish and in the Skills Test.

0:24:130:24:17

So it's really 50-50.

0:24:170:24:19

'That fish was not the best.'

0:24:190:24:22

I left its head on and took a few bones out of it.

0:24:220:24:24

So...

0:24:240:24:26

-We'll see.

-Well done to all three of you.

0:24:260:24:28

You've been absolutely brilliant.

0:24:280:24:30

But Bryn can only take one of you through to the Friday Final,

0:24:300:24:34

so sadly, he has to say goodbye to one of you now

0:24:340:24:36

and he has made his mind up.

0:24:360:24:38

So, Bryn, it's over to you.

0:24:380:24:39

Yeah, the hard bit. Do you know what?

0:24:390:24:41

All three of you have been fantastic.

0:24:410:24:43

I think going forward to the Skills Test,

0:24:430:24:45

I think you shone a little bit in the Skills Test, very good,

0:24:450:24:48

very methodical, Sarah.

0:24:480:24:49

It's 50-50. So I've gone down to the Skills Test.

0:24:490:24:54

-Jamie had a bit of trouble taking the fish off the bone.

-Yeah.

0:24:540:24:58

Matt as well, when you turned the fish over,

0:24:580:25:01

it was a bit heavy-handed.

0:25:010:25:02

-Try and show a bit of respect to that fish.

-Yeah.

0:25:020:25:04

And for that reason, Jamie, you will be leaving us.

0:25:040:25:07

No worries. Thank you.

0:25:070:25:09

Well done, though.

0:25:090:25:10

I'm a bit gutted because I would have liked to have been in

0:25:120:25:14

the creative bit where you get the different ingredients and stuff.

0:25:140:25:17

'But the other two guys have done really, really well today.

0:25:170:25:20

'So the best guys have gone through.'

0:25:200:25:22

-Did you enjoy your day?

-Yeah, I loved it.

0:25:220:25:24

I've had such a good time.

0:25:240:25:25

But, yeah, these two guys smashed it.

0:25:250:25:27

Congratulations, you two.

0:25:270:25:29

-Through to the next round.

-Woohoo!

0:25:290:25:30

Well done.

0:25:300:25:31

That just leaves finance director Sarah...

0:25:340:25:37

I'm really chuffed.

0:25:370:25:38

I never thought in a million years

0:25:380:25:40

that I'd make it through to the next stage.

0:25:400:25:42

So I'm really, really pleased.

0:25:420:25:43

..and aerospace engineer Matt,

0:25:430:25:45

to cook it out for a place in the Friday Final.

0:25:450:25:49

Yeah, really excited. Managed to get through just by the skin of my teeth.

0:25:490:25:52

So, yeah, it was really close.

0:25:520:25:54

It's now time for our third and final round.

0:25:540:25:57

Our home cooks have been given all the ingredients to one of Bryn's dishes.

0:25:570:26:01

They'll have one hour to identify all the ingredients

0:26:010:26:03

and to create a dish of their own.

0:26:030:26:05

So, for you at home, here's what Bryn has chosen.

0:26:050:26:08

Bryn's ingredients are...

0:26:080:26:10

salmon, mussels, carrot, onion,

0:26:100:26:14

celery, potato, parsley, chives,

0:26:140:26:18

curry powder, white wine, and double cream.

0:26:180:26:22

Easy enough for a classically trained chef

0:26:220:26:24

but what will our home cooks think?

0:26:240:26:26

So, Bryn, any last tips for our home cooks?

0:26:290:26:32

I'd say, have a look at the ingredients, take your time,

0:26:320:26:34

plan your dish, don't make it up as you go along.

0:26:340:26:37

Brilliant. OK, well, let's get started.

0:26:370:26:39

Right, cooks, you've got one hour.

0:26:390:26:41

Reveal your ingredients, because your time starts now.

0:26:410:26:44

-Good luck.

-Good luck.

0:26:440:26:46

-They both look quite nervous, don't they?

-I know.

0:26:580:27:01

While some of Bryn's ingredients are familiar to our home cooks,

0:27:010:27:05

how much do they know about combining these flavours?

0:27:050:27:08

The coriander and the chives is throwing me a little bit.

0:27:090:27:12

With the curry flavour. The potato is a curveball.

0:27:120:27:14

Is that coriander or parsley?

0:27:140:27:17

Oh, it is parsley, yeah.

0:27:170:27:18

It's parsley.

0:27:180:27:20

Ah, so it's not cor...

0:27:200:27:21

-Matt.

-Yeah.

0:27:210:27:23

Making a start? Not yet?

0:27:230:27:25

-Still planning?

-I'm going to do something really, really classical.

0:27:250:27:28

Get the mussels in the pan,

0:27:280:27:30

just steam them down with some of the root vegetables.

0:27:300:27:34

Poach the salmon in that fish stock.

0:27:340:27:38

-Yeah, OK.

-Yeah, and then just to create

0:27:380:27:40

a little butter sauce to go with it.

0:27:400:27:43

Yeah, just remember, balance.

0:27:430:27:44

-Yeah.

-Nothing overshadows anything else.

0:27:440:27:47

Yeah. And this... Because it's all very delicate here...

0:27:470:27:49

-Yeah.

-Well, good luck.

-Thank you.

0:27:490:27:51

-Good luck.

-All right.

-You'll be fine.

0:27:510:27:53

-Hi, Sarah.

-Hi.

0:27:560:27:57

-Good?

-Making a start?

-I am, yes.

0:27:570:27:59

-Got a plan.

-What's the master plan?

-Make a nice fillet of the salmon,

0:27:590:28:03

which I'll pan fry and then finish in the oven.

0:28:030:28:05

I'm going to serve that with some crispy sort of sauteed potatoes.

0:28:050:28:10

And I'm going to attempt to do a creamy mussely sauce to go with it.

0:28:100:28:14

OK. Mussels are quite delicate.

0:28:140:28:16

Salmon is quite delicate. Just think along those kind of...

0:28:160:28:19

Nothing that overpowers those flavours.

0:28:190:28:20

-OK.

-Good.

-Well, good luck.

-Good luck.

-Thank you.

0:28:200:28:23

Both cooks are desperate to impress and know this is their last chance

0:28:230:28:28

to prove to Bryn why they should be his partner for the Friday Final.

0:28:280:28:31

Yeah, I think it's going to come together.

0:28:310:28:33

It's a really, really simple idea.

0:28:330:28:35

So it's just got to be very well executed.

0:28:350:28:37

Make sure I get loads of flavour into the mussels and the salmon,

0:28:370:28:41

so yeah.

0:28:410:28:42

I'm cooking it in the dish. I think my concern is the sauce.

0:28:490:28:52

I've never made a creamy sauce before.

0:28:520:28:55

So I'm completely doing it a bit blind.

0:28:550:28:59

So they've both made quite a promising start.

0:28:590:29:01

-They've both got a plan.

-Yeah.

0:29:010:29:03

I honestly thought Sarah would have been a bit stronger.

0:29:030:29:06

I just hope they understand the ingredients.

0:29:060:29:08

-Yeah.

-The balance of it.

0:29:080:29:10

I think I'm concerned about what to do with the mussels,

0:29:100:29:13

whether I should be cooking them ahead of putting them in my sauce,

0:29:130:29:17

or cooking them in the sauce.

0:29:170:29:19

Will you be disappointed if they don't use all the ingredients?

0:29:190:29:22

I've got a feeling they are just going to put everything together

0:29:220:29:25

for the sake of it. I hope they don't.

0:29:250:29:26

I'm not going to use the potato and the garam masala.

0:29:260:29:30

We'll see how it comes together.

0:29:300:29:32

I just want them to cook something really, really good.

0:29:320:29:35

-Yeah.

-So that salmon needs to be a little bit pink in the middle.

0:29:350:29:37

The mussels can't be boiled to death and be chewy,

0:29:370:29:39

so they are the two things.

0:29:390:29:41

And I just hope somebody makes a sauce using the mussel juice.

0:29:410:29:45

That's what I'm hoping for.

0:29:450:29:46

The deep fat fryer is out.

0:29:580:30:00

OK, Matt. What are you up to? What are you deep-frying? Onions?

0:30:030:30:06

Yeah, just to get a little bit of crispy onion in it.

0:30:060:30:09

And have you got your...? You've done your mussels here?

0:30:090:30:12

Yeah. I'm just going to gently poach the fish.

0:30:120:30:15

And then what are you going to do with the liquid after?

0:30:150:30:17

A little light sauce.

0:30:170:30:19

Whatever plan you've got, just try and execute it.

0:30:190:30:21

-Yeah, yeah.

-Go with your gut feeling.

0:30:210:30:23

-Yeah.

-Yeah. Thank you.

-OK.

0:30:230:30:24

How are we getting on?

0:30:260:30:27

Yeah, I'm just making sure I'm not burning the spices that I've put in.

0:30:270:30:31

-OK.

-And I'm not sure whether to cook the mussels here or to add the cream

0:30:310:30:36

and then cook the mussels in the cream.

0:30:360:30:37

I think I just need to experiment and try...

0:30:370:30:40

Are your potatoes in the oven?

0:30:400:30:41

Yes, I've put them in the oven to crisp up.

0:30:410:30:43

-Can I have a little look?

-Yeah.

-Nice.

0:30:430:30:45

-There are the potatoes.

-Lovely.

-Hopefully they'll be nice and tasty with...

0:30:450:30:48

-Lovely.

-Keep going.

-Thank you.

-Good luck.

0:30:480:30:51

Desperate to stand out with their final dish,

0:30:510:30:54

both cooks turn their attention to the salmon.

0:30:540:30:57

Sarah's pan-frying hers using the curry powder,

0:30:570:31:00

while Matt is using the juice from his mussels to poach his.

0:31:000:31:04

Cooks, you've got just ten minutes left.

0:31:040:31:07

Ten minutes to go.

0:31:070:31:09

How is this going? How is your sauce?

0:31:090:31:11

Yeah, it's nice actually. I think I need to put some...

0:31:110:31:14

-Is it tasty?

-It's rich.

0:31:140:31:15

I'm trying to cut through it a bit with the lemon.

0:31:150:31:17

And I'm going to put some of the chives

0:31:170:31:19

and probably parsley through, actually, as well.

0:31:190:31:21

Did you use any of the wine?

0:31:210:31:23

-Yes.

-Oh, good.

0:31:230:31:24

-Yes.

-OK.

-I can't have wine wasted.

0:31:240:31:26

No, absolutely not!

0:31:260:31:28

You OK?

0:31:290:31:31

-Yeah, getting there.

-Oh, good.

0:31:310:31:32

-Everything is coming together.

-Good.

0:31:320:31:34

-So is this your sauce?

-Just finally...

0:31:340:31:36

Just reducing down the sauce.

0:31:360:31:37

-EXAGGERATED ACCENT: "Sauce."

-Sauce.

0:31:370:31:39

Sauce. Us Southerners!

0:31:390:31:40

Very wide Essex accent there!

0:31:400:31:43

So what have you put in that?

0:31:430:31:46

That's all the stock that the mussels have been cooked in,

0:31:460:31:49

the salmon poached in there again.

0:31:490:31:51

And then, so there's white wine...

0:31:510:31:53

-Oh, nice. Nice.

-..all the vegetables...

0:31:530:31:55

Add a little bit of cream to it, a little bit of butter,

0:31:550:31:57

and then just really reduce it all down now.

0:31:570:31:59

OK. And it tastes nice?

0:31:590:32:02

-You've been tasting it along the way?

-Yeah. I think so.

-Good.

0:32:020:32:05

We'll see what Bryn says and what you say.

0:32:050:32:07

Yeah, no, that's good. OK.

0:32:070:32:08

So, while Matt finishes his sauce, Sarah is having a dilemma.

0:32:080:32:12

Deciding when to put the mussels into my sauce...

0:32:120:32:15

..is my biggest challenge at the moment,

0:32:160:32:18

but I'm thinking I might just go with it, and I can take them off.

0:32:180:32:23

And Matt's having a last-minute change of plan.

0:32:230:32:26

So, I've decided to leave the onions off.

0:32:260:32:29

I tried them with the sauce,

0:32:290:32:30

and the two flavours are not working for me,

0:32:300:32:32

so I'll leave them off and just keep it very simple.

0:32:320:32:35

One minute left, cooks.

0:32:350:32:37

Just one minute to go.

0:32:370:32:38

Under pressure, Sarah's overcooked her sauce.

0:32:420:32:46

The sauce has gone way too thick.

0:32:460:32:49

Ten, nine, eight,

0:32:490:32:52

seven, six, five,

0:32:520:32:56

four, three...

0:32:560:32:59

Get your herbs! Two...

0:32:590:33:01

-Stop counting.

-..one. That's it.

0:33:010:33:04

You've done all you can. It's time to taste.

0:33:040:33:06

First to be judged, it's Sarah,

0:33:080:33:10

with her pan-roasted salmon and sauteed potatoes,

0:33:100:33:13

served with mussels in a white wine and cream sauce.

0:33:130:33:17

-Come in, Sarah.

-Come on in.

0:33:180:33:21

How was that for you?

0:33:210:33:23

I thought it was going OK.

0:33:230:33:24

It kind of all went a little bit wrong at the end.

0:33:240:33:26

And I didn't really get time

0:33:260:33:28

to put as much sauce on the plate as I would have liked to

0:33:280:33:31

-and it reduced quite a lot more than I would have liked.

-OK.

-Tuck in.

0:33:310:33:34

-Tuck in.

-Yeah. Nice crispy skin.

0:33:340:33:36

That's good. Because obviously when you leave the skin on any fish,

0:33:360:33:39

it's important the skin is crispy, so that's really good.

0:33:390:33:43

Mm.

0:33:430:33:44

So when you cooked the mussels,

0:33:480:33:50

did you steam them or just put into the sauce and...

0:33:500:33:52

I put them into the sauce,

0:33:520:33:54

and I think that's why I've ended up overcooking the sauce, probably,

0:33:540:33:57

because I needed to make sure, obviously,

0:33:570:33:59

-the mussels were cooked.

-Nice flavour to the sauce.

0:33:590:34:01

Mussels are a little bit tough.

0:34:010:34:03

-Yeah?

-I think they've...

-A bit over.

0:34:030:34:05

A bit overcooked.

0:34:050:34:06

Nice crispy skin. The salmon is nice and pink.

0:34:060:34:08

See? Look. It's good.

0:34:080:34:11

Nice crispy potatoes. Definitely says what it says on the tin.

0:34:110:34:14

It's good cooking, it's tasty,

0:34:140:34:17

you've seasoned all your food and that's important.

0:34:170:34:19

-It's good.

-Well done. See? Not so bad.

-Definitely, yeah.

0:34:190:34:21

-It could have been worse.

-Yes, it's good.

0:34:210:34:23

-Be positive. It's good.

-Yeah, it's good.

0:34:230:34:26

-Very, very good.

-Well, well done.

0:34:260:34:27

-Thank you.

-If you'd like to go back to the waiting room for the last time,

0:34:270:34:30

we shall see you very shortly.

0:34:300:34:32

-Thank you.

-Thank you, Sarah.

0:34:320:34:33

-Thank you.

-It was going really, really well

0:34:330:34:36

and then I kind of just ran out of time at the end

0:34:360:34:38

and everything kind of went a little bit awry,

0:34:380:34:40

but it was OK, and Bryn said I seasoned my food very well.

0:34:400:34:44

-Nice dish?

-Yeah, it just felt a little bit disjointed.

0:34:440:34:48

-Nothing really went together.

-No.

0:34:480:34:50

It was a bit dry, but saying that, the sauce was good,

0:34:500:34:53

the seasoning was good,

0:34:530:34:54

the salmon was cooked well, and a nice crispy skin.

0:34:540:34:57

I think there's a few things I probably should have done

0:34:570:34:59

-a bit differently, but...

-Happy with...?

-Overall, happy, yeah.

-Yeah.

0:34:590:35:02

You have more potatoes than fish.

0:35:020:35:04

-Yeah.

-Which... You know.

0:35:040:35:06

Yeah, it's just having that fine balance on the plate.

0:35:060:35:08

-Yeah.

-The few little mistakes that I made with my sauce

0:35:080:35:11

hopefully can be forgiven a little bit.

0:35:110:35:13

Next into the tasting room, it's Matt.

0:35:150:35:17

He has made poached salmon with steamed mussels

0:35:170:35:21

served with a white wine and parsley cream sauce.

0:35:210:35:24

Here you go, guys.

0:35:260:35:27

How was that for you?

0:35:270:35:29

Yeah, enjoyable experience.

0:35:290:35:30

It was good to kind of be surprised at what was under there

0:35:300:35:33

and put into practice some of the skills

0:35:330:35:34

-we learned earlier today.

-Yeah.

-Yeah.

-Let's have a taste.

0:35:340:35:37

That's lovely.

0:35:370:35:38

-Salmon's cooked beautifully.

-Yeah?

0:35:450:35:47

Mussels are good as well.

0:35:480:35:51

You haven't used all the ingredients,

0:35:510:35:52

but that's a good plate of food.

0:35:520:35:54

-Thank you.

-The sauce, again,

0:35:540:35:55

is a little bit overpowering, as in reduced a bit too much.

0:35:550:35:59

-OK.

-Again, if there's anything that could use a bit of work,

0:35:590:36:02

-it would be the sauce.

-Yeah, OK.

0:36:020:36:03

"A sauce has to be thick." It doesn't always have to be thick.

0:36:030:36:06

Always think of double cream lightly reduced.

0:36:060:36:09

-That's thick enough.

-OK, perfect, thank you.

0:36:090:36:11

Well done. Pleased with the comments?

0:36:110:36:12

Yeah, yeah, really, really happy.

0:36:120:36:14

-Yeah. Definitely.

-Good.

0:36:140:36:15

If you'd like to go to the waiting room for the last time...

0:36:150:36:18

-Yes.

-..we'll see you shortly.

0:36:180:36:19

-Excited.

-Well done, Matt.

-Thanks, Matt.

-Thank you.

-Thank you.

0:36:190:36:22

I think I really got through

0:36:220:36:23

the levels of flavour I was after in there

0:36:230:36:26

and, yeah, really happy with the end result.

0:36:260:36:28

-Lovely salmon.

-It was. The salmon was cooked beautifully.

0:36:280:36:30

The mussels were nice and soft, so not overcooked.

0:36:300:36:32

Because people do overcook mussels.

0:36:320:36:34

Once that shell is opened, they're ready.

0:36:340:36:37

Let down on the sauce again.

0:36:370:36:38

But he can cook.

0:36:380:36:40

-The fish was cooked well?

-He said it was perfect.

0:36:400:36:42

It looks like it's cooked really nicely.

0:36:420:36:44

And the mussels, he said they were cooked really well,

0:36:440:36:47

so really happy with the way it's come out, so...

0:36:470:36:50

So, have you got any idea who you might take with you?

0:36:500:36:53

Yes, then I change my mind,

0:36:530:36:54

then I go back to it, so it's a difficult one.

0:36:540:36:56

Obviously, you don't have to tell us yet

0:36:560:36:58

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

0:36:580:37:01

So you've got a bit more time to think about it.

0:37:010:37:02

Time to think, definitely.

0:37:020:37:04

OK, well, come on. Let's go and...

0:37:040:37:05

-Do some cooking.

-..see what you make.

0:37:050:37:07

Right, cooks, this is the best bit,

0:37:070:37:08

where you get to sit back and relax and Bryn gets to cook.

0:37:080:37:12

The name of the dish is pan-fried salmon with curried mussels.

0:37:120:37:15

First thing we're going to do is cook the mussels.

0:37:150:37:18

It's a very simple recipe.

0:37:180:37:19

And obviously, mussels, they're slightly salty,

0:37:190:37:23

so when you reduce the liquor,

0:37:230:37:25

if it's too salty,

0:37:250:37:26

we add these vegetables in now to get the freshness and the sweetness

0:37:260:37:30

from the celery, the onion and the carrot.

0:37:300:37:33

We'll add parsley stalks.

0:37:330:37:35

Why just the stalks?

0:37:350:37:36

There's actually more flavour in the stalks than there is in the leaves.

0:37:360:37:40

So we're going to check the mussels.

0:37:400:37:42

Best way to know if it's alive or dead, close the shell.

0:37:420:37:45

If it stays closed, it's alive.

0:37:450:37:47

If it opens up, it's dead.

0:37:470:37:48

And if it's dead, you never use it.

0:37:480:37:50

-OK.

-So, that's OK.

0:37:500:37:53

Little bit of white wine.

0:37:530:37:55

And that's going to help create the steam and cook the mussels

0:37:550:37:58

and once the shells are open, they're ready.

0:37:580:38:01

Straight in.

0:38:010:38:02

Lid on top. They'll take a minute or so to cook.

0:38:040:38:08

What age did you start cooking?

0:38:080:38:10

I started in a bakery at the age of 12.

0:38:100:38:12

-Wow.

-I was hooked on bread.

0:38:120:38:14

I went on a primary school trip to make bread.

0:38:140:38:17

It's the only lesson I can remember in school.

0:38:170:38:19

I just fell in love with creating something from scratch.

0:38:190:38:22

So we'll add the potato first.

0:38:220:38:25

We're going to add the carrots and the celery.

0:38:250:38:29

Give that a mix.

0:38:290:38:31

And then this is where the curry comes in.

0:38:310:38:32

We use it like we would do salt.

0:38:320:38:34

It's just that background flavour.

0:38:340:38:36

And now it's important that we toast it off in the butter,

0:38:360:38:39

get those aromats out, and you'll see straightaway here

0:38:390:38:42

-that everything starts to change colour.

-Oh, wow, yeah.

0:38:420:38:45

Beautiful colour, yeah.

0:38:450:38:46

OK, so we'll add a touch of white wine.

0:38:460:38:48

It's important that we let that evaporate to cook the alcohol out.

0:38:480:38:51

Now we're going to add the mussel juice.

0:38:510:38:53

Again, we'll bring that back up to the boil.

0:38:530:38:55

We'll add some cream to it.

0:38:550:38:57

OK, so that sauce has now come to the boil.

0:38:570:38:59

We'll turn it off. There you go.

0:38:590:39:01

What we're going to do now...

0:39:010:39:03

We're just going to add some of the mussels.

0:39:030:39:05

We're going to keep some in their shell just for decoration

0:39:050:39:07

and some, just take them out of the shells.

0:39:070:39:10

So we'll season the fish on both sides.

0:39:120:39:16

Put pepper only on the flesh side,

0:39:160:39:18

because what tends to happen is if you put pepper on the skin side,

0:39:180:39:21

it will tend to burn when you pan fry it.

0:39:210:39:24

So that now will take three or four minutes to cook.

0:39:240:39:27

That's it. I wanted to stay nice and pink in the middle.

0:39:270:39:29

So we'll go to the herbs now.

0:39:290:39:31

Add all the parsley in. It just gives you

0:39:310:39:33

that little freshness of flavour as well in there,

0:39:330:39:36

cuts through all the cream.

0:39:360:39:37

So we just add a little bit of butter there now.

0:39:370:39:39

We're just going to baste that fish.

0:39:390:39:41

You see, we're cooking it on the skin side.

0:39:410:39:43

We've got to make sure this skin's nice and crispy

0:39:430:39:45

before I turn it over.

0:39:450:39:46

That'll do. So, mussels are on...

0:39:490:39:52

Nestle the fish in there.

0:39:540:39:56

-Wow.

-Just finish off with a few fresh herbs because, you know,

0:39:560:39:59

seafood is supposed to be nice and light.

0:39:590:40:01

You know, you want to taste that sea.

0:40:010:40:02

A squeeze of fresh lemon juice.

0:40:020:40:04

-Bit of salt. That is it.

-Wow.

-Amazing.

-So that is our...

0:40:040:40:08

-Beautiful.

-..pan-fried salmon with curried mussels.

0:40:080:40:11

-Brilliant. Now, you get to taste!

-Yeah, yeah.

0:40:110:40:14

We go in. I want some of this crispy skin.

0:40:140:40:17

What do you think?

0:40:190:40:20

Oh, it's terrible(!)

0:40:200:40:22

-Is it delicious?

-It's amazing.

0:40:230:40:25

-Oh, wow!

-Let's have a taste.

0:40:250:40:27

The sauce is really light.

0:40:270:40:29

The mussels... You can taste the sweetness,

0:40:290:40:30

you can taste the curry powder, but it's not overpowering.

0:40:300:40:33

Really, really good.

0:40:330:40:34

-Thank you so much, Bryn.

-No problem at all.

0:40:340:40:36

-Thank you.

-Brilliant.

-Yeah.

0:40:360:40:37

OK, well, it's now time to declare your winner, but before you do,

0:40:370:40:40

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

0:40:400:40:43

In the first round, Sarah wowed Bryn with her flavours,

0:40:450:40:49

produced a perfectly filleted fish

0:40:490:40:51

that secured her place in the competition,

0:40:510:40:53

and then pushed herself out of her comfort zone,

0:40:530:40:56

making a cream sauce to accompany

0:40:560:40:58

her salmon and mussels in the final round.

0:40:580:41:01

'I'd love to have the opportunity to cook with Bryn and also get to,'

0:41:010:41:05

you know, meet Pierre. That would be an amazing experience.

0:41:050:41:09

Matt impressed with his chicken supreme in the first round.

0:41:090:41:12

He was criticised for being heavy-handed

0:41:120:41:15

with his lemon sole in the second round.

0:41:150:41:17

But was his simple dish of poached salmon and steamed mussels

0:41:170:41:21

enough to win him a place in Friday's final?

0:41:210:41:23

I don't know if I've got the edge over Sarah.

0:41:230:41:26

Fingers crossed I showcased to Bryn that I've got a little bit more

0:41:260:41:29

depth of knowledge and he picks me for the Friday Final.

0:41:290:41:32

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

0:41:330:41:36

Sadly, Bryn can only take one of you through to the Friday Final

0:41:360:41:40

and he has made his mind up, so, Bryn, it's over to you.

0:41:400:41:42

It has been tough. Really, really tough.

0:41:420:41:45

You both cooked great dishes from the start to the end.

0:41:450:41:48

Between the two of you, it's very, very level pegging,

0:41:480:41:51

but I just think you just nipped it just with the salmon and the mussels

0:41:510:41:54

right at the end, so... congratulations, Matt.

0:41:540:41:56

-You're coming through with me.

-Well done.

0:41:560:41:59

-Thanks, Bryn. Thank you.

-Well done.

0:41:590:42:01

It's amazing. You're, like, standing there going, "Oh...

0:42:010:42:04

"Oh, I actually won? Really?"

0:42:040:42:06

I've had such a fab day today and had some really good feedback,

0:42:060:42:10

so I feel really happy.

0:42:100:42:12

Any last tips for Matt?

0:42:120:42:14

-Sleep well.

-Yeah.

0:42:140:42:16

That's one thing. Sauces.

0:42:160:42:17

Just remember sauces.

0:42:170:42:18

Yeah, it's crazy, I've never reduced down a sauce that much at home.

0:42:180:42:21

I really hope I've made the right decision.

0:42:210:42:23

I just think with Matt, he showed great skills.

0:42:230:42:26

And I just think I can steer him in the right direction.

0:42:260:42:29

If he listens and executes it, it'll be a good day.

0:42:290:42:33

Going to really listen to what Bryn's got to say to me

0:42:330:42:35

and really do him proud in the final and make sure we win.

0:42:350:42:38

Tomorrow on Yes Chef...

0:42:410:42:43

three more home cooks go all-out to impress top chef Kim Woodward.

0:42:430:42:47

30 seconds to go.

0:42:470:42:49

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

0:42:490:42:53

I am starting to feel the pressure now, yeah.

0:42:530:42:55

But only one can become their partner in the Friday Final.

0:42:550:42:58

Bryn Williams has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to fillet and cook a lemon sole. Bryn will be judged by triple Michelin-starred chef Pierre Koffmann in the final, so his professional pride is at stake. But which home cook will he choose?


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