0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:06are 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 > 0:00:11paired with the best in the business,
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:16That sauce isn't a sauce. It's solid!
0:00:17 > 0:00:19Each day, a different Michelin-starred chef
0:00:19 > 0:00:24will choose their perfect partner from three talented home cooks.
0:00:24 > 0:00:26- I'm pleased with that.- Don't throw it away, don't throw it away!
0:00:26 > 0:00:28Then, in the Friday Final,
0:00:28 > 0:00:31all four pairs will go head-to-head
0:00:31 > 0:00:34to 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 > 0:00:42The professional chefs' reputations are on the line,
0:00:42 > 0:00:45but will the amateur home cooks live up to expectations?
0:00:47 > 0:00:48This is Yes, Chef.
0:00:50 > 0:00:53Hello, and welcome to Yes, Chef.
0:00:53 > 0:00:55Let's see who's cooking in the kitchen today.
0:00:57 > 0:01:01First up, it's stay-at-home dad Darren Oldham from Leeds.
0:01:01 > 0:01:04I find cooking therapeutic and easy.
0:01:04 > 0:01:06It's a doddle to me, really.
0:01:06 > 0:01:08I'd sooner be in a kitchen than in an office.
0:01:10 > 0:01:14Next is Charlie Turrell, a Manchester-based events manager.
0:01:14 > 0:01:17My friends and family are obsessed with me cooking constantly.
0:01:17 > 0:01:20Everybody always wants to come over for tea and try something different.
0:01:20 > 0:01:21And I've not poisoned anybody yet!
0:01:23 > 0:01:24And finally, Ben Jones.
0:01:24 > 0:01:28A business development manager from Puckeridge, in Hertfordshire.
0:01:28 > 0:01:29I'd say I'm reasonably adventurous.
0:01:29 > 0:01:32I don't cook with crazy ingredients,
0:01:32 > 0:01:34but I'm not afraid to try something a bit different.
0:01:35 > 0:01:38So all we need now is our chef!
0:01:38 > 0:01:42Ryan Simpson was just 26 when he earned his first Michelin star.
0:01:42 > 0:01:44OK, check on, guys.
0:01:44 > 0:01:46At his restaurant in the heart of rural Oxfordshire,
0:01:46 > 0:01:50he is committed to using sustainable and seasonal ingredients,
0:01:50 > 0:01:52and his passion for food began at a very early age.
0:01:52 > 0:01:55As a young child, I'd cook with my gran quite a lot,
0:01:55 > 0:01:56and I'm a bit of a greedy lad.
0:01:56 > 0:01:57Side order of chips, yeah?
0:01:57 > 0:01:59And I loved all that food.
0:01:59 > 0:02:01I just love tasting things.
0:02:01 > 0:02:04The passion that drives me is because it creates happy memories.
0:02:04 > 0:02:06And everybody comes together with food.
0:02:06 > 0:02:10Having worked with some of the UK's most prestigious restaurateurs,
0:02:10 > 0:02:12including Gordon Ramsay,
0:02:12 > 0:02:14Ryan combines classic and modern techniques
0:02:14 > 0:02:16to produce inventive dishes.
0:02:16 > 0:02:19OK, check on, guys. Cuttlefish and oxtail.
0:02:19 > 0:02:20Quite photogenic, that.
0:02:20 > 0:02:23His standards are extremely high,
0:02:23 > 0:02:25and he knows exactly what he wants from his home cooks.
0:02:25 > 0:02:28I am really looking for somebody who can be methodical.
0:02:28 > 0:02:31I'm looking for somebody who is very tidy as well, because a tidy chef,
0:02:31 > 0:02:33a clean chef, is a tidy dish.
0:02:33 > 0:02:36Fantastic. I'm very competitive, I have a very competitive streak.
0:02:36 > 0:02:39However, it is all about the home cooks.
0:02:39 > 0:02:40We are in it to win it.
0:02:44 > 0:02:45Welcome, everyone, to Yes, Chef.
0:02:45 > 0:02:48Now, Ryan, you're going to be picking one of our home cooks
0:02:48 > 0:02:50to be your partner in this week's Friday Final.
0:02:50 > 0:02:52- Yeah.- What are you going to be looking for?
0:02:52 > 0:02:56Well, looking for passion and excitement for food -
0:02:56 > 0:02:57you know, seasoning,
0:02:57 > 0:02:59seasonality, all that sort of thing.
0:02:59 > 0:03:01So show your passion for flavour.
0:03:01 > 0:03:04Brilliant. Well, let's get on with it.
0:03:04 > 0:03:07Good luck, because your time starts now!
0:03:08 > 0:03:10So our cooks are off.
0:03:13 > 0:03:16Today, Darren's making tarragon chicken in a white wine and chestnut
0:03:16 > 0:03:17mushroom sauce.
0:03:18 > 0:03:21It's one of Darren's favourite dishes,
0:03:21 > 0:03:23and even though he's made it many times,
0:03:23 > 0:03:25cooking alongside the other home cooks is making him anxious.
0:03:27 > 0:03:29Yeah, I'm a bit nervous now!
0:03:29 > 0:03:32There's some really nice ingredients on the next bench to me.
0:03:33 > 0:03:35- How are we?- Not too bad.
0:03:35 > 0:03:37- Yeah?- Are you enjoying it?
0:03:37 > 0:03:39Yeah, just a bit nervous.
0:03:39 > 0:03:40Slowly getting them under wraps, though.
0:03:40 > 0:03:44Just pretend you're cooking for your mum, you'll be fine.
0:03:44 > 0:03:46One of my favourite combinations is this, here.
0:03:46 > 0:03:49- Tarragon with the chicken.- Yeah.
0:03:49 > 0:03:51- Cos the aniseed, it works really, really well.- Yeah.
0:03:51 > 0:03:54- Well good luck, you'll be fine. - Thank you.- Good luck.- Just relax.
0:03:54 > 0:03:55- OK?- Cheers.
0:03:57 > 0:03:59Over at the green station,
0:03:59 > 0:04:02Charlie's chosen a loin of venison with juniper salt,
0:04:02 > 0:04:05served with braised cabbage and balsamic onions.
0:04:05 > 0:04:08There's loads of different things that go into it right at the very
0:04:08 > 0:04:09beginning. Once that's in there,
0:04:09 > 0:04:12I'll hopefully get quite a lot of flavour out of it.
0:04:12 > 0:04:15Charlie's hoping that her dish will deliver a distinctive taste to grab
0:04:15 > 0:04:18Ryan's attention. But with just 45 minutes on the clock,
0:04:18 > 0:04:20there's no time to waste.
0:04:20 > 0:04:21- Hi, Charlie.- Hi.
0:04:21 > 0:04:23- How are we getting on? - Yeah, I'm all right.
0:04:23 > 0:04:25Time goes way too quick!
0:04:25 > 0:04:27- It does. - So, how did you get into cooking?
0:04:27 > 0:04:29Because you're really into it!
0:04:29 > 0:04:31It's a really ridiculous story.
0:04:31 > 0:04:34When I was 18, I was walking home from work and got run over.
0:04:34 > 0:04:36- Oh, my gosh!- Oh, wow.- Yeah. - I couldn't...
0:04:36 > 0:04:38I wasn't out of the house for about a year.
0:04:38 > 0:04:40- Oh, my gosh!- And full of metal.
0:04:40 > 0:04:44So I tried to find a hobby that I could kind of get involved with,
0:04:44 > 0:04:46and nothing would work. And then I bought a couple of cookbooks
0:04:46 > 0:04:49and literally made every single recipe out of the book.
0:04:49 > 0:04:51- Wow!- And absolutely loved it, and just carried on from there.
0:04:51 > 0:04:53I didn't even know what half the ingredients were.
0:04:53 > 0:04:55What do you enjoy the most about cooking?
0:04:55 > 0:04:57The way other people like it as well.
0:04:57 > 0:04:59I like to do kind of meals with friends.
0:04:59 > 0:05:02- That's a fantastic answer, actually. - And everybody gets so happy and
0:05:02 > 0:05:05- excited.- Well, I'm looking forward to tasting and smiling in a bit!
0:05:05 > 0:05:07- OK, I hope so, anyway. - Smells lovely.- Thank you.
0:05:07 > 0:05:09- Good luck, Charlie.- Good luck. - Thank you.
0:05:12 > 0:05:15Business development manager Ben has decided on fish tacos served
0:05:15 > 0:05:17with his own chipotle sauce,
0:05:17 > 0:05:19inspired by a trip to the States.
0:05:21 > 0:05:23- Hiya, Ben.- Hi. How are you doing?- Good.
0:05:23 > 0:05:26- You doing all right? - How are you doing, more importantly?
0:05:26 > 0:05:29Good. I'm making fish tacos,
0:05:29 > 0:05:30honeymoon memories...
0:05:30 > 0:05:33- Oh! From where?- From New York.
0:05:33 > 0:05:35- New York?- Yeah, so we found this little place
0:05:35 > 0:05:38that's literally selling fish tacos out of an old camper van.
0:05:38 > 0:05:41And they were just incredible.
0:05:41 > 0:05:43So this is me trying to recreate them!
0:05:43 > 0:05:45- What fish are you using today? - I'm using loin of cod.
0:05:45 > 0:05:46Wow, OK. Very interesting.
0:05:46 > 0:05:48Is there a reason for that?
0:05:48 > 0:05:49So... I've used a few,
0:05:49 > 0:05:52and this is the one that I think, as long as I do it right, is amazing.
0:05:52 > 0:05:54OK, well, we'll let you get on.
0:05:54 > 0:05:56- Yep, thank you!- We look forward to tasting your tacos.
0:05:56 > 0:05:58- Yes, thanks very much!- Good luck! - Thank you.
0:05:59 > 0:06:04I'll be putting my cream in shortly to start poaching the chicken,
0:06:04 > 0:06:05with the tarragon.
0:06:05 > 0:06:07Darren's dish really excites me,
0:06:07 > 0:06:11cos he's thinking about how dry the chicken can get.
0:06:11 > 0:06:13So he's roasting it first, which we've seen him do,
0:06:13 > 0:06:15and then he's putting it in the sauce to finish it off.
0:06:15 > 0:06:18Hopefully, the chicken will be poached in time.
0:06:18 > 0:06:21Normally, I do it about two minutes on either side,
0:06:21 > 0:06:24which is relatively rare, for me.
0:06:24 > 0:06:27- Let's move on to Charlie.- Yes.- Now, she's got lots of things going on,
0:06:27 > 0:06:29- lots of interesting ingredients. - Yeah, she really impressed me.
0:06:29 > 0:06:31I'm going to do it a little bit over, just in case.
0:06:31 > 0:06:34She wants to put a smile on people's faces, cos it's enjoyable.
0:06:34 > 0:06:35The flavours she's got, I mean,
0:06:35 > 0:06:37I'd pay money to have that in a restaurant,
0:06:37 > 0:06:40- for sure.- Wow.
0:06:40 > 0:06:43I hope I've been adventurous enough. It's quite a simple dish.
0:06:43 > 0:06:46Ben, fish tacos, which... I love fish tacos!
0:06:46 > 0:06:49Well, yeah, I mean, it's comfort food, isn't it?
0:06:49 > 0:06:51It's one that I think is full of flavour.
0:06:51 > 0:06:54And I'm confident with it, so hopefully it'll be enough.
0:06:54 > 0:06:57Crispy fish, mayonnaise...
0:06:57 > 0:07:00- BOTH:- You can't go wrong!- You can't.
0:07:00 > 0:07:03Cooks, you've got just 15 minutes left.
0:07:03 > 0:07:0515 minutes to go.
0:07:07 > 0:07:10Ben's Mexican menu is already appealing to Ryan,
0:07:10 > 0:07:13but can he use his uncomplicated choice to show off his skills and
0:07:13 > 0:07:16confidence in the kitchen to win a place in the Friday Final?
0:07:19 > 0:07:20And over on the red station,
0:07:20 > 0:07:24Darren's feeling less than positive about his meat.
0:07:24 > 0:07:27The chicken could be cooked, it might not be.
0:07:27 > 0:07:29I'm not 100% sure at the moment.
0:07:31 > 0:07:33How are you getting on, Darren?
0:07:33 > 0:07:36Getting there, I'm not sure my chicken's going to be cooked, so...
0:07:36 > 0:07:38- Really?- Yeah.
0:07:38 > 0:07:39So you've just put that over to...
0:07:39 > 0:07:42- Yeah.- Get it going along?
0:07:42 > 0:07:45- I'm sure it'll be fine.- Hopefully! - TIMER RINGS
0:07:46 > 0:07:49I want it to be nice and crispy, so, no, I think I'm ready.
0:07:49 > 0:07:52Let's just do it. Let's get this done.
0:07:52 > 0:07:54In a bid to stand out from the other two cooks,
0:07:54 > 0:07:58Ben's using beer to make sure his batter is light and flavoursome.
0:07:58 > 0:08:01He's hoping the bubbles in the beer will give it that all-important
0:08:01 > 0:08:02crunch...
0:08:04 > 0:08:06Well, I've burnt my walnuts, so...
0:08:07 > 0:08:09Meanwhile, a mistake with her timings
0:08:09 > 0:08:12has left Charlie with some unplanned crunchiness.
0:08:13 > 0:08:15I've totally burnt my walnuts.
0:08:15 > 0:08:19I'm going to give that another go, which is why I only used a couple.
0:08:19 > 0:08:21When you're not using kind of the oven that you'd normally use
0:08:21 > 0:08:24at home, you don't realise how fast everything else cooks as well.
0:08:24 > 0:08:27A lot of good smells.
0:08:27 > 0:08:28You happy with the cooking on that one?
0:08:28 > 0:08:30It's a little underdone, for me.
0:08:30 > 0:08:31The best way to eat venison, rare.
0:08:31 > 0:08:34It should be, best way to eat most meat!
0:08:35 > 0:08:38Cooks, you've got just one minute left.
0:08:38 > 0:08:39One minute to go.
0:08:41 > 0:08:45Probably a little bit behind, but I should be all right.
0:08:45 > 0:08:48It's a crucial moment for Ben's beer-battered fish,
0:08:48 > 0:08:52as he's about to find out if his finished product is crispy enough.
0:08:52 > 0:08:54I'm pleased with that. Nice and crispy.
0:08:54 > 0:08:55That's good.
0:08:58 > 0:09:01But with moments to go, Darren's got a problem with his potato.
0:09:01 > 0:09:03You all right?
0:09:03 > 0:09:05- No, it's not...- Do you want a hand? - No, it's not cooked.
0:09:05 > 0:09:07Don't throw it away!
0:09:07 > 0:09:08I'll still have enough in there.
0:09:08 > 0:09:10It's just not cooked enough.
0:09:10 > 0:09:12- Is it not?- No.
0:09:12 > 0:09:15What you need to do is just roughly chop it with a knife.
0:09:15 > 0:09:18- Roughly chop it with a knife, so it's a bit coarser... - So it's like a hash.
0:09:18 > 0:09:19- Do that.- It'll be better.
0:09:19 > 0:09:22- Cool.- As Darren sets to work saving his spuds,
0:09:22 > 0:09:25Charlie's counting on her sloe gin and balsamic jus
0:09:25 > 0:09:28to add the right burst of flavour to her dish.
0:09:29 > 0:09:30Ben is first to finish,
0:09:30 > 0:09:32but Darren needs every last second
0:09:32 > 0:09:35to get his chicken dish onto the plate.
0:09:37 > 0:09:42Five, four, three, two...
0:09:42 > 0:09:44Get it on there! ..one.
0:09:44 > 0:09:45Right, that's it!
0:09:45 > 0:09:46You've done all you can.
0:09:46 > 0:09:47Step away from your plates.
0:09:49 > 0:09:50It's time to taste!
0:09:52 > 0:09:54First to face the judges is Darren.
0:09:55 > 0:09:59He's serving tarragon cream chicken with a celeriac hash,
0:09:59 > 0:10:01topped with crispy chicken skin.
0:10:06 > 0:10:07- How was that?- Hard.
0:10:09 > 0:10:10I just hope my chicken's cooked.
0:10:10 > 0:10:12OK, all right.
0:10:12 > 0:10:15- Well, let's taste. - Let's see if it's cooked first.
0:10:15 > 0:10:16OK?
0:10:17 > 0:10:18Yeah, cooked perfect.
0:10:18 > 0:10:21- It's a relief!- It's a big relief!
0:10:21 > 0:10:23I hope it tastes nice now...
0:10:26 > 0:10:27Fantastic texture.
0:10:30 > 0:10:31Yeah, it's cooked perfect.
0:10:33 > 0:10:35Tasted this much, cooking it?
0:10:35 > 0:10:39I didn't taste the celeriac, but I tasted the cream once.
0:10:47 > 0:10:48The only thing I would really want
0:10:48 > 0:10:51on that is more flavour, more seasoning.
0:10:51 > 0:10:54I don't think you've seasoned the celeriac or the sauce,
0:10:54 > 0:10:56but all in all, chicken is cooked lovely,
0:10:56 > 0:10:59the skin is nice and crispy so you've got a balance of texture.
0:10:59 > 0:11:02- It's a job well done. - Good! Well done, Darren.
0:11:02 > 0:11:03We'll see you shortly.
0:11:03 > 0:11:05- All right, thank you. - Thanks, Darren.- Well done.
0:11:06 > 0:11:08It was touch and go, to be honest.
0:11:08 > 0:11:11I had literally five seconds to get it on the plate.
0:11:11 > 0:11:13That's really nice.
0:11:13 > 0:11:14It's an art to get chicken moist.
0:11:14 > 0:11:17- Yeah.- To cook a piece of chicken like that, well done to him.
0:11:17 > 0:11:19Brilliant.
0:11:19 > 0:11:22- I like it!- And obviously, Darren seemed really nervous.
0:11:22 > 0:11:23- Does that worry you?- Yeah.
0:11:23 > 0:11:26It does concern me, because you've got to think outside the box
0:11:26 > 0:11:27- and you've got to go fast!- Yeah.
0:11:27 > 0:11:29Initially, I were nervous,
0:11:29 > 0:11:31but I was just happy with the comments at the end -
0:11:31 > 0:11:33lacking a little bit of seasoning, but other than that,
0:11:33 > 0:11:35everything was fine.
0:11:37 > 0:11:38Next up is Charlie.
0:11:38 > 0:11:41She's made loin of venison with juniper salt
0:11:41 > 0:11:46served with a side of red cabbage and a sloe gin and blackberry jus.
0:11:51 > 0:11:53Lovely! How did you find the challenge?
0:11:53 > 0:11:54It was all right, actually.
0:11:54 > 0:11:57Yeah, I wasn't as nervous as I thought I was going to be.
0:11:57 > 0:11:59- Lovely!- Well, let's taste.
0:12:05 > 0:12:06Really zingy and fresh.
0:12:08 > 0:12:11So your venison's cooked perfect.
0:12:11 > 0:12:14- You've got to eat venison rare. - Yeah.- Cos it's a very lean meat.
0:12:15 > 0:12:17- And this is the venison loin you've used?- Yeah.
0:12:19 > 0:12:22Fantastic. Really, really good balance. Yeah, very good.
0:12:22 > 0:12:24- Wow!- Good! Brilliant. - Well done, Charlie.
0:12:24 > 0:12:26- Yeah, I'm really chuffed! Thank you.- Fantastic.
0:12:26 > 0:12:27We'll see you very soon.
0:12:27 > 0:12:30- Thank you very much. - Thank you so much!
0:12:31 > 0:12:33I was over the moon with the comments.
0:12:33 > 0:12:35He had nothing negative to say about it,
0:12:35 > 0:12:38so that was more than I'd hoped for in the beginning, anyway.
0:12:38 > 0:12:40It's absolutely gorgeous.
0:12:40 > 0:12:42Everything was spot-on, really.
0:12:42 > 0:12:45It was very seasonal. It was a good association with everything.
0:12:45 > 0:12:47- Brilliant.- Brilliant, brilliant start.
0:12:47 > 0:12:49- I think we're in trouble, Darren! - No, no.
0:12:49 > 0:12:54The only criticism would be a little bit too much acidity.
0:12:54 > 0:12:56I thought it was going to be a lot more difficult,
0:12:56 > 0:12:57but I actually loved it.
0:12:59 > 0:13:01And last to be judged is Ben.
0:13:01 > 0:13:04He's made beer-battered fish tacos
0:13:04 > 0:13:07with a red onion salad and a chipotle sauce,
0:13:07 > 0:13:08served with a glass of beer.
0:13:14 > 0:13:15And beer!
0:13:15 > 0:13:18- Yes!- How did you find the challenge?
0:13:18 > 0:13:20It was good, yeah, I really, really enjoyed it.
0:13:20 > 0:13:22- OK, well let's taste.- Cool. Yeah, let's try it.
0:13:27 > 0:13:29I love cod like this.
0:13:29 > 0:13:31- Yeah.- That batter is lovely!
0:13:31 > 0:13:33- Yeah.- And it's still got the crunch.
0:13:33 > 0:13:34- The crunch is there.- Yeah.
0:13:34 > 0:13:37I would have thinned the batter out a little bit more.
0:13:37 > 0:13:39- Bit more? OK.- Fab! - I'm going to try...- Drink your beer!
0:13:39 > 0:13:41- Yeah, do you want to try first? - No, you go.- OK.
0:13:41 > 0:13:43One of us has got to remain sober!
0:13:45 > 0:13:46Nice?
0:13:46 > 0:13:49Yeah, it's just great. It's interactive, isn't it?
0:13:49 > 0:13:51- It's good fun.- Yeah. - Yeah, it's really nice.
0:13:51 > 0:13:52- Well done!- Thank you. Thanks very much.
0:13:52 > 0:13:55- We'll see you really shortly. - Thanks very much.- Here's your beer.
0:13:55 > 0:13:58- Thank you.- Enjoy the beer! - I will!- Deserve it!
0:13:58 > 0:13:59- Well done.- Thank you.
0:13:59 > 0:14:01That looks so nice.
0:14:01 > 0:14:05It was amazing to get such comments from such a brilliant chef.
0:14:05 > 0:14:09Quite simple in my eyes, but it was really, really, really nice.
0:14:09 > 0:14:11Did you make your own mayonnaise in the end?
0:14:11 > 0:14:13- Yeah.- It's lovely.
0:14:13 > 0:14:15He thought about putting the vinegar through the onions,
0:14:15 > 0:14:17which is quite nice, cos it seasons it.
0:14:17 > 0:14:19There's two other really, really good cooks in there,
0:14:19 > 0:14:22and having tasted their food, I know it's going to be tough,
0:14:22 > 0:14:24- but, yeah, no, I've got a chance. - They are all strong.
0:14:24 > 0:14:26I mean, it's really, really good standard.
0:14:26 > 0:14:27So it's all still to play for?
0:14:27 > 0:14:29All still to play for.
0:14:33 > 0:14:36Ryan can choose only one of these three home cooks
0:14:36 > 0:14:38as his partner for the Friday Final.
0:14:38 > 0:14:41And he has just one more round to see everyone in action.
0:14:43 > 0:14:46So Ryan has set you a skills test to see who's got the skills he is
0:14:46 > 0:14:48- looking for.- Right, guys.
0:14:48 > 0:14:52So today, we are going to be doing steak tartare.
0:14:52 > 0:14:54- Do you all know what that is? - CONTESTANTS:- Yeah.- Yeah?
0:14:54 > 0:14:58So the cut of meat that I'm going to be using is called an onglet.
0:14:58 > 0:15:01First, what you're going to find, you're going to find a big piece of
0:15:01 > 0:15:03sinew straight through the centre.
0:15:03 > 0:15:05So, you don't want to be eating the sinew.
0:15:05 > 0:15:07And you're just gonna take that out, that little bit of sinew.
0:15:07 > 0:15:09We're just going to do a little
0:15:09 > 0:15:11cross-section against the beef, like so.
0:15:11 > 0:15:14As you can see... We won't need all of this for one person.
0:15:14 > 0:15:16So we're just going to put a little bit to the side.
0:15:16 > 0:15:18I'm going to cut this into four little pieces,
0:15:18 > 0:15:20so straight down the centre.
0:15:23 > 0:15:25And then I'm just going to slice.
0:15:27 > 0:15:30I'm going to get the meat, I'm just going to pop it into this bowl here,
0:15:30 > 0:15:31like so.
0:15:31 > 0:15:33Of course, next we're going to be making a mayonnaise.
0:15:33 > 0:15:37We always start a mayonnaise with a little bit of mustard, OK?
0:15:37 > 0:15:39So, a little bit of mustard.
0:15:39 > 0:15:41We're also going to add a little bit of the egg.
0:15:43 > 0:15:44Just like so.
0:15:46 > 0:15:48We'll just whisk these in a little bit.
0:15:48 > 0:15:50So this is just grape seed oil, now.
0:15:50 > 0:15:53So you can see that's a lovely mayonnaise.
0:15:53 > 0:15:54So I'd say we're there.
0:15:54 > 0:15:56You've got a nice, stiff peak on your mayonnaise.
0:15:56 > 0:15:58I'm just going to change the face of it now.
0:15:58 > 0:16:00So a little bit of ketchup...
0:16:03 > 0:16:05Now, it can take more ketchup,
0:16:05 > 0:16:07but I'm going to use tomato paste cos it's a bit thicker,
0:16:07 > 0:16:10so it's almost the same consistency as the mayonnaise.
0:16:11 > 0:16:13So...
0:16:13 > 0:16:15I'm going to add a little bit of cognac to that.
0:16:17 > 0:16:19A little bit of Worcester sauce.
0:16:21 > 0:16:23A little bit of Tabasco, a little bit of a kick.
0:16:25 > 0:16:27That is looking now like a Marie Rose sauce.
0:16:27 > 0:16:29So...
0:16:30 > 0:16:32That's absolutely beautiful!
0:16:32 > 0:16:35We'll start with the capers.
0:16:35 > 0:16:39Pop them in whole. These are little lilliput capers.
0:16:39 > 0:16:40You've got your shallot.
0:16:40 > 0:16:42Push it down with your hand, OK?
0:16:42 > 0:16:45To make it nice and flat. I cut it like this.
0:16:45 > 0:16:47I'm going to pop the shallots in.
0:16:47 > 0:16:49There we go.
0:16:49 > 0:16:52Right, cornichons, gherkins -
0:16:52 > 0:16:55straight down the centre and straight down the centre again.
0:16:59 > 0:17:01We're going to take some parsley -
0:17:01 > 0:17:03it really cleans your palate and cleans your mouth.
0:17:05 > 0:17:06So there's your parsley, your herb.
0:17:06 > 0:17:10Mix it all together. And we've got the finished dish.
0:17:10 > 0:17:12Get the sauce in there. Like so.
0:17:12 > 0:17:15You don't want it swimming in the sauce.
0:17:15 > 0:17:17You just want the sauce to bind it.
0:17:17 > 0:17:19OK? Put it in a ring...
0:17:23 > 0:17:25It's more than a steak tartare, done!
0:17:25 > 0:17:27Fabulous. Right, guys, have a taste.
0:17:29 > 0:17:30- It's really nice.- Yeah?- Mm-hm.
0:17:30 > 0:17:32You've got your flavours, you've got everything balanced.
0:17:32 > 0:17:34That's really nice. I'm definitely copying that at home!
0:17:34 > 0:17:37- Really nice.- Oh, wow. Right, you feeling confident, guys?
0:17:37 > 0:17:38- Yeah.- Yeah. Why not?- Good!
0:17:38 > 0:17:41Right, well, if you'd like to make your way back to your stations,
0:17:41 > 0:17:43- we'll begin!- Fab.- Great.
0:17:48 > 0:17:52So, our cooks have just 15 minutes to complete Ryan's skills challenge,
0:17:52 > 0:17:56and to make the perfect steak tartare with a Marie Rose sauce.
0:17:57 > 0:17:59The first delicate step in the process is to combine
0:17:59 > 0:18:02the egg yolks with the oil.
0:18:03 > 0:18:05The part I'm most worried about is the mayonnaise,
0:18:05 > 0:18:09cos when I've made it at home, in the past, it's split.
0:18:09 > 0:18:12Hopefully, I'll be able to pull it off as well as Chef, if not better!
0:18:12 > 0:18:14SHE LAUGHS Go on, Darren!
0:18:15 > 0:18:18I've never, ever made a mayonnaise before, but
0:18:18 > 0:18:22Chef made it look super easy, and I'm pretty sure it's not!
0:18:23 > 0:18:25I am feeling confident about the challenge today,
0:18:25 > 0:18:29it's my second attempt of the day to make mayonnaise.
0:18:31 > 0:18:34See, I would have watched how much oil I put in there.
0:18:34 > 0:18:38Like, he might think that's enough now, but that could take a lot more.
0:18:39 > 0:18:43Ryan's looking for a rich, velvety mayonnaise.
0:18:43 > 0:18:47Too much oil added too quickly will result in a runny mess!
0:18:47 > 0:18:50My arm already aches, and it feels like I've not done anything yet!
0:18:52 > 0:18:56I'm not going to have the energy to cut the meat at this rate!
0:18:56 > 0:18:58They are all making a good start.
0:18:58 > 0:19:01- Yeah.- And there's a few bowls flying around, but apart from that...
0:19:03 > 0:19:06Charlie concerns me a little bit, cos she's kind of stirring it,
0:19:06 > 0:19:07- she's going too slow.- Yeah.
0:19:07 > 0:19:10So she should be really putting her arm in there and whisking...?
0:19:10 > 0:19:12Yeah, so you're emulsifying.
0:19:13 > 0:19:14Oh, my goodness me!
0:19:18 > 0:19:21Even though you've been shown, it's kind of like, "Is it right?
0:19:21 > 0:19:23"Have I added enough oil? Should I have a little bit more of this?"
0:19:23 > 0:19:26- There's a lot of decisions to be made.- Yeah.
0:19:27 > 0:19:30It tastes good. Just needs a bit of a kick!
0:19:32 > 0:19:35I heard Darren say that he thinks his will be really good,
0:19:35 > 0:19:37if not better than yours!
0:19:38 > 0:19:39You like the confidence?
0:19:39 > 0:19:41Yeah, yeah, that's what I always say.
0:19:41 > 0:19:43I want to do it as good, if not better!
0:19:45 > 0:19:47At the moment, it tastes more or less on par with Chef's!
0:19:51 > 0:19:53- Hi, Charlie!- Hi!
0:19:53 > 0:19:55Are you happy with your mayo?
0:19:55 > 0:19:57I left it to one side, and then I'm going to try it again,
0:19:57 > 0:20:00cos I think when you get a second go at it...
0:20:00 > 0:20:03- Yeah.- ..you can almost tell if you've done it right or not.
0:20:03 > 0:20:04OK. Good luck!
0:20:07 > 0:20:09Cooks, you've got just five minutes left.
0:20:09 > 0:20:11- Oh!- Five minutes to go. Are you OK, panicking?
0:20:11 > 0:20:14- Yeah, no, I think I'll be all right. - You've done your sauce, haven't you?
0:20:14 > 0:20:16Yeah, the sauce is done.
0:20:16 > 0:20:19Just onto the... Yeah, the final bits and pieces for the...
0:20:19 > 0:20:21- for the steak.- All right, I'll let you get on.
0:20:21 > 0:20:23Thank you.
0:20:25 > 0:20:27- You all right, Darren? - Yeah, cutting my beef up.
0:20:27 > 0:20:30- How is your sauce, are you happy with it? - Yeah, really happy with it.
0:20:30 > 0:20:33- Good!- I think it's better than Chef's, to be honest!
0:20:33 > 0:20:35SHE LAUGHS
0:20:35 > 0:20:37One minute to go, guys.
0:20:37 > 0:20:38Just one minute left...
0:20:45 > 0:20:46With time ticking away,
0:20:46 > 0:20:50our cooks must use every last second to get the balance of cornichons,
0:20:50 > 0:20:52sauce and parsley just right.
0:20:53 > 0:20:55But Ben's made a huge mistake...
0:21:01 > 0:21:03Oh, no!
0:21:06 > 0:21:09- Mix it in the ring.- Yeah.
0:21:10 > 0:21:1230 seconds left.
0:21:16 > 0:21:19Forgot the parsley, so I've had to chop it last minute,
0:21:19 > 0:21:24and I tried to mix it in the ring, so we'll see how that turns out...
0:21:24 > 0:21:27Ten, nine, eight,
0:21:27 > 0:21:32seven, six, five,
0:21:32 > 0:21:36four, three, two, one...
0:21:36 > 0:21:38That's it, stop cooking!
0:21:38 > 0:21:40Step away from your plates.
0:21:40 > 0:21:41You've done all you can.
0:21:41 > 0:21:43It's time to taste!
0:21:44 > 0:21:46It's the moment of truth.
0:21:46 > 0:21:48One of our home cooks will be leaving the competition
0:21:48 > 0:21:50at the end of this challenge,
0:21:50 > 0:21:53and keeping their performance from round one in mind,
0:21:53 > 0:21:57Ryan will be judging their steak tartares to firm up his decision.
0:21:57 > 0:22:01- All right, well, let's taste!- Yeah, looks good.- This one first.- Yeah.
0:22:09 > 0:22:11- OK?- Mm-hm.
0:22:34 > 0:22:35Interesting.
0:22:38 > 0:22:40Three totally different plates of food.
0:22:40 > 0:22:43What I'm looking for, really, is the seasoning.
0:22:43 > 0:22:46And this one in the middle, that really sticks out, the seasoning.
0:22:46 > 0:22:48You've hit the flavour there.
0:22:48 > 0:22:50For yourself, you've let yourself down with the seasoning again.
0:22:50 > 0:22:53It's... It's a little bit, kind of...
0:22:53 > 0:22:55- Yeah.- There's nothing sticking out.
0:22:55 > 0:22:57I need that big hit of seasoning.
0:22:57 > 0:22:58If I was to eat this in a restaurant,
0:22:58 > 0:23:03I'd be happy eating this one because I've got the flavour there.
0:23:03 > 0:23:06But other than that, they're all really, really good.
0:23:06 > 0:23:09Yeah, well done, all three of you.
0:23:09 > 0:23:11So obviously, Ryan's got to make his mind up now.
0:23:11 > 0:23:13So if you'd like to go back to the waiting room,
0:23:13 > 0:23:15we will see you very shortly!
0:23:15 > 0:23:17- But well done. - Well done, you did great.
0:23:17 > 0:23:21- Cheers, thank you.- Thank you.- You can take your plates.- Thank you.
0:23:21 > 0:23:23The home cooks have done all they can,
0:23:23 > 0:23:25so Ryan has a tough decision to make.
0:23:25 > 0:23:27Overall, were you impressed?
0:23:27 > 0:23:28Yeah, yeah. Really good.
0:23:28 > 0:23:30Because they've done a mayonnaise.
0:23:30 > 0:23:34They've got it all together, they've got it done in 15 minutes.
0:23:34 > 0:23:37It went all right, it's just lack of seasoning, again.
0:23:37 > 0:23:40I let myself down, like I did on the first course.
0:23:41 > 0:23:43I forgot the parsley,
0:23:43 > 0:23:46so I had to chop that up in about 15 seconds and then mix it in the ring,
0:23:46 > 0:23:48but I think I got away with it.
0:23:48 > 0:23:51I was pleased with how it looked on the plate, so, yeah.
0:23:51 > 0:23:55I've never even made mayonnaise, but being able to watch the chef do it,
0:23:55 > 0:23:57and then using such great ingredients,
0:23:57 > 0:23:59I actually really enjoyed myself.
0:23:59 > 0:24:02You've got to think about their first challenge.
0:24:02 > 0:24:04- Yeah.- If that helps.
0:24:04 > 0:24:05It does, yeah, definitely, cos nerves...
0:24:05 > 0:24:08Because, I mean, when you're faced with someone like Pierre Koffmann in
0:24:08 > 0:24:11- front of you...- That's important. - Even I crumble, so...
0:24:11 > 0:24:12THEY LAUGH
0:24:12 > 0:24:15- So we've got to make sure...- Have you got an idea who you think you're
0:24:15 > 0:24:17- going to send home? - I think so, yeah.
0:24:17 > 0:24:20- OK.- Yeah, I think I'm ready to make a decision.
0:24:20 > 0:24:22- OK, let's go tell them.- OK, cool.
0:24:25 > 0:24:27So you've all completed two challenges,
0:24:27 > 0:24:29and Ryan has seen what you're capable of,
0:24:29 > 0:24:33but sadly, he can only take one of you through to the Friday Final,
0:24:33 > 0:24:36so we have to say goodbye to one of you now,
0:24:36 > 0:24:39and Ryan has made his mind up. So it's over to you, Ryan.
0:24:39 > 0:24:42Yeah, this is the difficult part now,
0:24:42 > 0:24:45because you're all great home cooks,
0:24:45 > 0:24:47but I do need to go through to the final on Friday.
0:24:47 > 0:24:48I need somebody strong.
0:24:48 > 0:24:51I've been there before, I know what it's all about.
0:24:51 > 0:24:54So, unfortunately, I've chosen to eliminate...
0:24:59 > 0:25:01- ..yourself, Darren.- Oh, Darren.
0:25:01 > 0:25:02It's sad to say goodbye to you.
0:25:02 > 0:25:03Thank you.
0:25:04 > 0:25:07Definitely gutted. It was just the seasoning that let me down,
0:25:07 > 0:25:09a pinch of salt.
0:25:09 > 0:25:11- Just keep cooking.- Ah, I will.
0:25:11 > 0:25:13Nowt would stop me cooking.
0:25:15 > 0:25:18So that leaves just two home cooks -
0:25:18 > 0:25:19events manager Charlie...
0:25:19 > 0:25:22Yay! Oh, I'm really happy, actually.
0:25:22 > 0:25:24I'm really happy I've got through.
0:25:24 > 0:25:25..and businessman Ben.
0:25:25 > 0:25:28I'm absolutely delighted to be cooking again this afternoon.
0:25:28 > 0:25:30Hopefully, I can keep impressing him.
0:25:30 > 0:25:34But only one can be chosen as Ryan's partner for the Friday Final.
0:25:36 > 0:25:39So, cooks, you'll have one hour to create a dish of your own.
0:25:39 > 0:25:42Ryan, any tips for our cooks?
0:25:42 > 0:25:45Yeah - just keep calm, but taste everything,
0:25:45 > 0:25:47and then just make it your own.
0:25:47 > 0:25:49Remember, it's your dish, not mine.
0:25:50 > 0:25:53Ryan's chosen mackerel, sugar, honey
0:25:53 > 0:25:56and Greek set yoghurt, miso paste,
0:25:56 > 0:26:00rice wine vinegar, red wine vinegar,
0:26:00 > 0:26:03mirin, soy sauce, double cream,
0:26:03 > 0:26:06spring onions, lemon, shallot,
0:26:06 > 0:26:09daikon radish, also known as mooli,
0:26:09 > 0:26:11horseradish, red amaranth,
0:26:11 > 0:26:14watercress and red radishes,
0:26:14 > 0:26:17a sheet of nori seaweed, and oyster leaf.
0:26:20 > 0:26:23You've got one hour. Reveal your ingredients,
0:26:23 > 0:26:25because your time starts now.
0:26:29 > 0:26:30That's a mackerel.
0:26:32 > 0:26:33Oh. Horseradish.
0:26:36 > 0:26:38That's the biggest parsnip in the world.
0:26:38 > 0:26:40Don't think it is.
0:26:40 > 0:26:43This is the first time our cooks are seeing the ingredients.
0:26:43 > 0:26:46And whilst some may be proving tricky to identify,
0:26:46 > 0:26:50how much do they know about handling a whole mackerel?
0:26:50 > 0:26:52I have never filleted a fish before.
0:26:52 > 0:26:53So we'll see how this goes.
0:26:55 > 0:26:57I've got a plan as to how I'm going to do it.
0:27:00 > 0:27:03So what I'm going to do is play make a meal that I would've done at home,
0:27:03 > 0:27:04maybe using a different main ingredient,
0:27:04 > 0:27:07and then incorporate that into something that I already know.
0:27:07 > 0:27:08Hopefully that'll work.
0:27:10 > 0:27:11Both cooks seem to have a plan,
0:27:11 > 0:27:14and while Charlie starts with the horseradish,
0:27:14 > 0:27:18Ben gets straight to work with the messy task of filleting the fish.
0:27:18 > 0:27:20That is so gross.
0:27:20 > 0:27:21How are you doing with the fish?
0:27:21 > 0:27:24Erm, I'm massacring the fish at the moment.
0:27:24 > 0:27:27Eurgh.
0:27:27 > 0:27:30- You'll enjoy this bit. - I actually can't wait.
0:27:32 > 0:27:34- Hi, Ben.- Hello.
0:27:34 > 0:27:36- How are we getting on? - Yeah, all right.
0:27:36 > 0:27:39- These are my fillets of what I think is mackerel.- Yep.
0:27:39 > 0:27:41Erm, that's the first time I've filleted...
0:27:41 > 0:27:43- It is mackerel.- It is mackerel, yeah,
0:27:43 > 0:27:46so it's the first time I've filleted fish.
0:27:46 > 0:27:48- Wow.- So I just need to pin bone it now.
0:27:48 > 0:27:53- Yeah.- That is a giant parsnip, or something.
0:27:53 > 0:27:56- A root vegetable that... - It's definitely giant!- It's huge.
0:27:56 > 0:27:58It's massive.
0:27:58 > 0:28:03So what I'm going to do is try and make a giant root vegetable and
0:28:03 > 0:28:06horseradish puree out of that.
0:28:06 > 0:28:08- OK.- OK. OK, well, good luck.
0:28:08 > 0:28:09Thanks very much.
0:28:10 > 0:28:12- You'll be fine.- Yep, I will.
0:28:12 > 0:28:13I will.
0:28:14 > 0:28:15This is really gross.
0:28:15 > 0:28:18And it's probably the first time I've ever even touched
0:28:18 > 0:28:20a real live fish before.
0:28:20 > 0:28:22- Hi, Charlie.- Hi. - All right, Charlie, all good?
0:28:22 > 0:28:25Yeah. So basically, I think I'm going to do
0:28:25 > 0:28:28some kind of Asian mackerel salad,
0:28:28 > 0:28:29- maybe.- OK.- I'm not entirely sure
0:28:29 > 0:28:31what I'm going to do with the horseradish yet,
0:28:31 > 0:28:35but I've peeled a couple, and I'm probably going to add little bits of that into the big salad.
0:28:35 > 0:28:37- Yeah.- Yeah. That sounds nice, doesn't it?
0:28:37 > 0:28:39Yeah, it does sound nice. Have you filleted a fish before?
0:28:39 > 0:28:43This is the scariest thing I've ever done in my life.
0:28:43 > 0:28:45So, no, but I'm just going to give it my best shot.
0:28:45 > 0:28:47And hopefully everything will be edible.
0:28:47 > 0:28:50- Well, we won't stand here and watch you.- Yeah, stand here and watch me.
0:28:50 > 0:28:52- Thank you.- Good luck, Charlie.
0:28:52 > 0:28:54- Ta, thank you.- Good luck. Enjoy.
0:28:59 > 0:29:01- So let's start with Charlie.- Yeah.
0:29:01 > 0:29:03What do you think of what she's going to make?
0:29:03 > 0:29:04It sounds like what I'm going to do.
0:29:04 > 0:29:07- Wow.- Kind of like a bit of a radishy salad thing.
0:29:08 > 0:29:11I'm going to cook the fish in a little bit of soy.
0:29:11 > 0:29:13She filleted the fish quite well, you know,
0:29:13 > 0:29:15for the first time and you've never done it...
0:29:15 > 0:29:17I think it's so hard if you've never done it before.
0:29:17 > 0:29:20You should've seen the first time I ever filleted fish!
0:29:20 > 0:29:25Ben, yeah, I think he's got a bit of a problem identifying ingredients.
0:29:25 > 0:29:27Do you know what this is, Charlie?
0:29:27 > 0:29:29- Huh?- Giant parsnip? - No, I'm not entirely sure.
0:29:29 > 0:29:31- No.- It's just what it looks like to him,
0:29:31 > 0:29:34so a mooli does look like a giant parsnip, but it's far from it.
0:29:34 > 0:29:37So he says he's going to do a parsnip puree,
0:29:37 > 0:29:39which is quite worrying.
0:29:39 > 0:29:41So you try and puree a mooli, you're going to end up with water.
0:29:41 > 0:29:44- Oh, my gosh. - Grainy, grainy liquidy water.
0:29:44 > 0:29:46That's good at squeezing the liquid out,
0:29:46 > 0:29:47but that's not what you're supposed to do.
0:29:47 > 0:29:49So that could be a disaster?
0:29:49 > 0:29:50It could be a disaster, yeah.
0:29:50 > 0:29:52I've just cooked something that I've no idea what it is.
0:29:52 > 0:29:54- Have you tried it, though? It's...- I have.
0:29:54 > 0:29:56- Oh, right, OK.- Tastes like a fruit.
0:29:56 > 0:29:57CHARLIE LAUGHS
0:29:57 > 0:30:02I might have invented something new. I'm pretty convinced I haven't.
0:30:02 > 0:30:03There's nothing wrong with that.
0:30:03 > 0:30:05It's very watery, yeah.
0:30:05 > 0:30:07But I can... I'll be trying to bring that back.
0:30:07 > 0:30:09Are you still convinced it's a parsnip?
0:30:09 > 0:30:12No, I'm convinced it's not a parsnip.
0:30:12 > 0:30:14It tastes like water chestnut.
0:30:14 > 0:30:19- Right, OK.- Well, do you know what to do with a water chestnut, though? - No.- All right, OK.
0:30:22 > 0:30:24Ben might have mistaken the daikon radish,
0:30:24 > 0:30:28also known as mooli, for a parsnip, but he's determined not to give up.
0:30:30 > 0:30:33If anyone wants a recipe for sludge, let me know.
0:30:35 > 0:30:38Cooks, you've got just ten minutes left.
0:30:38 > 0:30:40Ten minutes to go.
0:30:41 > 0:30:43And things are no easier for Charlie,
0:30:43 > 0:30:46who has very little experience of working with fish.
0:30:46 > 0:30:48I've never cooked it before.
0:30:48 > 0:30:49So I'm doing a little bit of a tester.
0:30:49 > 0:30:52I'm going to see how hot it needs to be.
0:30:55 > 0:30:57I tried a mini bit of the fish.
0:30:57 > 0:31:00For the first time in my life. Not actually. And, do you know what,
0:31:00 > 0:31:02it's not as bad as I thought it was going to be.
0:31:02 > 0:31:05- What don't you like about fish? - It's because of when I was younger,
0:31:05 > 0:31:07when I had some and then I wasn't well, and, you know,
0:31:07 > 0:31:09when you associate that with it then being all fish?
0:31:09 > 0:31:11I suppose if you don't eat it at home, you're not going to cook it,
0:31:11 > 0:31:13- are you?- Yeah, exactly.
0:31:14 > 0:31:18Ryan's mackerel recipe is definitely pushing Charlie out of her comfort
0:31:18 > 0:31:20zone. And over on the yellow station,
0:31:20 > 0:31:23the unfamiliar ingredients are forcing Ben to experiment.
0:31:26 > 0:31:28Oh, what have you done here?
0:31:28 > 0:31:30Erm, I think I've made crispy seaweed.
0:31:30 > 0:31:31Oh, wicked.
0:31:31 > 0:31:33But I don't know that for sure.
0:31:33 > 0:31:35- What does it taste like? - It tastes like crispy seaweed.
0:31:35 > 0:31:38Oh, good. Have you done like a little radish...?
0:31:38 > 0:31:40That's like a little radish, pickled radish salad
0:31:40 > 0:31:43- that I'm going for there, yeah. - Nice - that smells good as well.
0:31:43 > 0:31:45- Yeah, so...- So it's all coming together.- Yes!- Isn't it?
0:31:45 > 0:31:48Yes, it is, definitely.
0:31:48 > 0:31:51- Keep saying it. Yeah, it's fine. - It is - it will come together.
0:31:53 > 0:31:56So while both cooks are desperate to impress Ryan with a perfectly
0:31:56 > 0:31:57pan-fried fish,
0:31:57 > 0:32:01time is ticking on, and in the final minutes of the competition...
0:32:01 > 0:32:0330 seconds.
0:32:03 > 0:32:06..they turn their attention to presentation.
0:32:10 > 0:32:13But whose mackerel will secure a place in the final?
0:32:13 > 0:32:17Ten, nine, eight,
0:32:17 > 0:32:20seven, six,
0:32:20 > 0:32:22five, four,
0:32:22 > 0:32:25three, two, one.
0:32:25 > 0:32:28That's it, guys. Step away from your plates.
0:32:28 > 0:32:29You've done all you can.
0:32:31 > 0:32:33First into the judging room is Charlie.
0:32:33 > 0:32:35She's chosen to make marinated mackerel,
0:32:35 > 0:32:38served with an Asian salad of radish and watercress,
0:32:38 > 0:32:40with a horseradish miso dressing.
0:32:44 > 0:32:46- How did you find it? - It was terrifying!
0:32:46 > 0:32:48- I'm not going to lie. - Shall we tuck in?
0:32:48 > 0:32:51- Yes, let's!- Yeah, cool.
0:32:51 > 0:32:54I love mackerel. It's one of my favourite fishes.
0:33:03 > 0:33:07- It's a slight bit overcooked... - Yeah.
0:33:07 > 0:33:09But it's very pleasant to eat, isn't it?
0:33:09 > 0:33:10It tastes lovely and fresh.
0:33:10 > 0:33:12The flavour's beautiful. Yeah.
0:33:12 > 0:33:13You used honey in there, yeah?
0:33:13 > 0:33:15Yeah, a little bit, right at the very end.
0:33:15 > 0:33:19The honey's really balanced it. It's nice. Great texture.
0:33:19 > 0:33:21The mooli's lovely. Yeah, it's really, really nice.
0:33:21 > 0:33:24- Oh, that's fantastic. Thank you very much.- Well done, Charlie.- Well done.
0:33:24 > 0:33:27- Ta.- If you'd like to go back to the waiting room for the last time,
0:33:27 > 0:33:30- we will see you shortly. - Thank you. Ta.
0:33:30 > 0:33:32- How did it go?- Surprisingly well.
0:33:32 > 0:33:35It went better than I thought it was going to go.
0:33:35 > 0:33:37- That was lovely.- It was, yeah.
0:33:37 > 0:33:41- All the flavours really complemented each other.- It's really nice.
0:33:41 > 0:33:42- It's another good one.- Is it?
0:33:42 > 0:33:45- Yeah.- I think there could have been a bit more refinement as in
0:33:45 > 0:33:47- presentation.- Yeah.
0:33:47 > 0:33:50But with a bit of guidance, there's promising signs.
0:33:50 > 0:33:51I've never cooked with fish.
0:33:51 > 0:33:55I've never held a fresh fish in my hand before,
0:33:55 > 0:33:58so to get something on the plate by the end that was actually edible
0:33:58 > 0:34:01was a real surprise, and a little bit of a relief, really.
0:34:04 > 0:34:06And finally it's Ben.
0:34:06 > 0:34:09He's serving mackerel in a soy miso marinade,
0:34:09 > 0:34:12with a side of pickled radishes, and mooli puree.
0:34:18 > 0:34:19How was that for you?
0:34:19 > 0:34:21It was pretty intense, actually.
0:34:21 > 0:34:23But, no, I got to plate up, so I was pleased with that.
0:34:23 > 0:34:26- That's good.- Oh, good.- Yeah.- OK.
0:34:27 > 0:34:29Cool, right, I'm just going to go for the puree first,
0:34:29 > 0:34:31just cos I'm intrigued because I've never...
0:34:31 > 0:34:32I've never pureed it before.
0:34:36 > 0:34:38- Very strong radish flavour.- Mm.
0:34:40 > 0:34:43- It's all right, though.- It's not bad, is it?- No.- It's all right.
0:34:46 > 0:34:47Your fish is cooked beautiful.
0:34:47 > 0:34:49Yeah.
0:34:49 > 0:34:54Mm, I think the puree - it's not for me, personally.
0:34:54 > 0:34:55It wasn't for me, to be honest!
0:34:55 > 0:34:57But them two together, it was really, really good.
0:34:57 > 0:35:00- Delicious.- Yeah. Quite interesting. - Well done.- Thanks a lot.
0:35:00 > 0:35:02If you'd like to go back to the waiting room,
0:35:02 > 0:35:05- we'll see you really shortly. - Great, thanks.- Thank you.
0:35:05 > 0:35:06That's all that's left?
0:35:06 > 0:35:09Yes. It went well, actually.
0:35:09 > 0:35:11Yeah, aside from the puree,
0:35:11 > 0:35:13everything else on the plate was good.
0:35:13 > 0:35:14I was pleased with it.
0:35:14 > 0:35:16Poor Ben, and his puree.
0:35:16 > 0:35:19Yeah, I mean, do a plate of them pickles with the mackerel on,
0:35:19 > 0:35:21- and you've got a winning dish.- Yeah.
0:35:21 > 0:35:23I don't want to try the puree!
0:35:23 > 0:35:28- It's pretty grim.- The mackerel was seasoned, it was cooked much better.
0:35:28 > 0:35:30The comment about the fish particularly -
0:35:30 > 0:35:32they said that was really nicely cooked.
0:35:32 > 0:35:35What I did with the seaweed was really good so, yeah, all positive -
0:35:35 > 0:35:37apart from the puree.
0:35:37 > 0:35:42Have you any idea who you might take to the Friday Final?
0:35:42 > 0:35:45They've both got strong points, they've both got weak points.
0:35:45 > 0:35:46- It's hard.- Yeah. Well, let's see what you make
0:35:46 > 0:35:49with those ingredients, and then you can make your decision.
0:35:49 > 0:35:51Yes, let's go.
0:35:52 > 0:35:54So this is the best bit, my favourite part.
0:35:54 > 0:35:56You two get to sit down and relax,
0:35:56 > 0:35:58and we get to see what Ryan makes with those ingredients.
0:35:58 > 0:36:00So, Ryan, take it away!
0:36:00 > 0:36:03Cool. Right, so we've got this lovely Cornish mackerel,
0:36:03 > 0:36:04best mackerel in the world.
0:36:04 > 0:36:06We're going to just go at a bit of an angle,
0:36:06 > 0:36:08and we're just going to press down on the backbone, OK?
0:36:08 > 0:36:13And let that backbone be the guidance for filleting, OK?
0:36:13 > 0:36:15Follow that all the way down,
0:36:15 > 0:36:18cos that's just taking out them little bit of bones from the top.
0:36:18 > 0:36:26OK? Right, OK, so to cure it, we'll take some lovely Maldon sea salt.
0:36:26 > 0:36:29Equal quantities of sea salt and sugar.
0:36:29 > 0:36:31Oh, wow.
0:36:31 > 0:36:32We've got some nice sugar there.
0:36:32 > 0:36:34I'm just going to pop that on top like that.
0:36:34 > 0:36:37So basically, we're going to put that to one side.
0:36:37 > 0:36:39The first thing we are going to make now is we're going to start the
0:36:39 > 0:36:42horseradish cream. So first, we are going to make a little shallot
0:36:42 > 0:36:45reduction. So we're just going to get our shallot...
0:36:50 > 0:36:52That's us done with the shallot. I would make a joke and say,
0:36:52 > 0:36:53"That's ya lot," but...
0:36:53 > 0:36:56- THEY LAUGH - ..I've done that enough times.
0:36:56 > 0:36:58OK, so a little bit of red wine vinegar,
0:36:58 > 0:37:02and all I'm going to do is reduce that until there's nothing left.
0:37:02 > 0:37:05And I'm just going to pop that on the stove.
0:37:05 > 0:37:07We're going to put a little bit of cream.
0:37:09 > 0:37:10Just pour that in.
0:37:11 > 0:37:15These shallots, as you can see, are reduced right down. See?
0:37:15 > 0:37:17- Oh, wow.- Oh, yeah. - OK, that was quick.
0:37:17 > 0:37:20Just pop them in there, just to cool down.
0:37:20 > 0:37:21There we go.
0:37:21 > 0:37:24We're going to get the horseradish now.
0:37:24 > 0:37:26Big fan of horseradish.
0:37:26 > 0:37:28I think you both got that straightaway,
0:37:28 > 0:37:30that that was horseradish, didn't you?
0:37:30 > 0:37:34And we're just going to grate that into the cream.
0:37:34 > 0:37:36- Can you see that going in?- Yeah.
0:37:36 > 0:37:39It's quite bland at the moment, so it needs quite a lot of salt.
0:37:41 > 0:37:42What we'll do now, we'll do the radishes.
0:37:42 > 0:37:45- OK.- So we'll get the radish all prepped.
0:37:45 > 0:37:48OK, so just some nice strips.
0:37:50 > 0:37:53Now, what I'm going to do now is put it in a little bit of water,
0:37:53 > 0:37:56and the water will almost refresh it,
0:37:56 > 0:38:00- and it will make it a little bit crispy.- Oh, OK.- So nice cold water.
0:38:03 > 0:38:06We've got the radishes. Now, these radishes look absolutely stunning,
0:38:06 > 0:38:09don't they? So I'm going to leave some of these whole, actually,
0:38:09 > 0:38:12- because I'm a really big fan of radishes.- So am I!
0:38:12 > 0:38:14With the spring onions, I'm going to char them.
0:38:14 > 0:38:16I'm going to really, really char them,
0:38:16 > 0:38:18so we're going to get them on straightaway.
0:38:18 > 0:38:21So we're just going to leave them on there, in the centre, just to char.
0:38:23 > 0:38:26OK, so while that's charring there, we're going to make the honey miso.
0:38:29 > 0:38:30Miso paste.
0:38:31 > 0:38:33We're going to get some honey in there. Big fan of honey.
0:38:35 > 0:38:38Mixing the honey and the miso together, just like that.
0:38:39 > 0:38:42And then we've got rice wine vinegar,
0:38:42 > 0:38:44we've got a little bit of mirin,
0:38:44 > 0:38:46and we've also got some soy.
0:38:46 > 0:38:48So we want to balance it with these three.
0:38:48 > 0:38:50Now, only a tiny bit.
0:38:50 > 0:38:53A little bit of rice wine vinegar, not too much.
0:38:53 > 0:38:55Cos you don't want too much acidity coming through.
0:38:55 > 0:38:57Bit of soy sauce.
0:39:00 > 0:39:03So all we're going to do now is a quick nori powder,
0:39:03 > 0:39:05so we're going to use the nori seaweed.
0:39:05 > 0:39:07So we're just going to pop that in.
0:39:07 > 0:39:08Tear it...
0:39:13 > 0:39:17So now you're going to pick a little bit of watercress for presentation.
0:39:17 > 0:39:19I think that's good.
0:39:19 > 0:39:21So we've got a little bit of red amaranth,
0:39:21 > 0:39:23and we've got a little bit of coriander,
0:39:23 > 0:39:25sticking with that Asian kind of theme.
0:39:25 > 0:39:29OK? So we'll pop that in there, just bring it back to life.
0:39:29 > 0:39:31Right, so I'm going to wash off the mackerel now.
0:39:31 > 0:39:33And all you're going to do is wash off,
0:39:33 > 0:39:35and you can see how firm it is already, the flesh.
0:39:35 > 0:39:38So we're just going to wash that off, just like so.
0:39:39 > 0:39:40Mackerel's on.
0:39:43 > 0:39:46These are going to be really kind of, like, heavy flavours going on.
0:39:46 > 0:39:51And then we'll do these like that, at different angles.
0:39:51 > 0:39:52OK, and we're going to take the fish.
0:39:52 > 0:39:54We're just going to flip it,
0:39:54 > 0:39:56so you can see you've got that real grilled look to the fish -
0:39:56 > 0:39:58that's exactly what you want.
0:39:58 > 0:40:01And all we're going to do is just deglaze with a little bit of lemon.
0:40:01 > 0:40:04Done, and out, OK.
0:40:04 > 0:40:06So it's almost raw, the other side, OK?
0:40:11 > 0:40:13We're going to put a little bit of the honey miso on.
0:40:15 > 0:40:17- Honey miso.- Mmm.
0:40:22 > 0:40:24Horseradish cream.
0:40:26 > 0:40:29A little bit of salad.
0:40:29 > 0:40:32- And there we go.- Amazing.
0:40:32 > 0:40:33Right, well, let's taste.
0:40:38 > 0:40:40That is incredible, yeah.
0:40:40 > 0:40:42- Oh, my God.- That's unbelievable.
0:40:42 > 0:40:44- That is unbelievable.- It is so good.
0:40:44 > 0:40:45- Well done, Ryan.- Thank you.
0:40:45 > 0:40:47Thank you so much.
0:40:47 > 0:40:49But now it's the moment of truth.
0:40:49 > 0:40:51Before you tell us who you've picked to be your partner
0:40:51 > 0:40:52in the Friday Final,
0:40:52 > 0:40:55let's have a quick recap of what our cooks made earlier.
0:40:57 > 0:41:01In round one, Charlie produced some perfectly cooked venison.
0:41:01 > 0:41:05Her well-seasoned sauce stole the show in round two.
0:41:05 > 0:41:10And her first ever fish dish was a flavour hit in the final round.
0:41:10 > 0:41:14I'm not sure if I've done enough to win, but I hope I have.
0:41:16 > 0:41:19Meanwhile, Ben's beer-battered fish tacos impressed Ryan
0:41:19 > 0:41:21in the first round.
0:41:21 > 0:41:23His well-executed steak tartare
0:41:23 > 0:41:26secured his place in the competition,
0:41:26 > 0:41:30and in the third round he showcased his knife skills with mackerel,
0:41:30 > 0:41:34but has his puree ruined his chances of a place in the Friday Final?
0:41:34 > 0:41:36I hope that I've done enough.
0:41:36 > 0:41:38I certainly did the best that I could, I think.
0:41:41 > 0:41:43First of all, I'd like to say a massive well done to both of you.
0:41:43 > 0:41:45You've been absolutely brilliant,
0:41:45 > 0:41:47- and I hope you've both had a really good day.- It's been fab.
0:41:47 > 0:41:49- Yeah, it's been amazing. - Yeah, it's been really good.
0:41:49 > 0:41:51But Ryan can only take one of you to be his
0:41:51 > 0:41:54partner for the Friday Final, and he has made his mind up.
0:41:54 > 0:41:56So, Ryan, it's over to you.
0:41:56 > 0:41:59Yeah, guys, honestly, fantastic cooking today.
0:41:59 > 0:42:03But I had to come to a decision. I can't take both of you through.
0:42:03 > 0:42:05If I could, I'd probably win.
0:42:05 > 0:42:08So the person I'm going to be taking through is going to be...
0:42:11 > 0:42:13- ..Charlie.- Oh, my God.
0:42:13 > 0:42:16- OK.- Well done.- Thank you. - Congratulations.
0:42:16 > 0:42:19I actually can't believe that I'm going to be cooking on Friday -
0:42:19 > 0:42:21- that's mad! - Congratulations, Charlie.
0:42:21 > 0:42:24I'm disappointed, having come all this way,
0:42:24 > 0:42:28not to be coming back on Friday, but I've absolutely loved today.
0:42:28 > 0:42:30So any last tips for Charlie for the Friday Final?
0:42:30 > 0:42:34Basically, just take direction, just listen and just focus.
0:42:34 > 0:42:38Just enjoy yourself. I think Charlie's going to be a great asset.
0:42:38 > 0:42:41And she's got a bubbly character. She's a very likeable person,
0:42:41 > 0:42:43so, you know, I think that's going to come through in the cooking.
0:42:43 > 0:42:46I'm really excited to be working with Ryan in the final,
0:42:46 > 0:42:47and I hope we do really well.
0:42:49 > 0:42:50Tomorrow on Yes, Chef...
0:42:52 > 0:42:56Three more home cooks go all-out to impress top chef Atul Kochhar.
0:42:56 > 0:42:58I think I'm creatively stuck.
0:42:58 > 0:43:02It's the chance for them to work alongside the best in the business.
0:43:02 > 0:43:0430 seconds to go.
0:43:04 > 0:43:07But only one can become their partner in the Friday Final.