Ryan Simpson Yes Chef


Ryan Simpson

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Four of the best chefs in Britain

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are on the hunt for their perfect partner.

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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,

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for the cooking experience of a lifetime.

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That sauce isn't a sauce. It's solid!

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Each day, a different Michelin-starred chef

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will choose their perfect partner from three talented home cooks.

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-I'm pleased with that.

-Don't throw it away, don't throw it away!

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Then, in the Friday Final,

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all four pairs will go head-to-head

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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 up, it's stay-at-home dad Darren Oldham from Leeds.

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I find cooking therapeutic and easy.

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It's a doddle to me, really.

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I'd sooner be in a kitchen than in an office.

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Next is Charlie Turrell, a Manchester-based events manager.

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My friends and family are obsessed with me cooking constantly.

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Everybody always wants to come over for tea and try something different.

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And I've not poisoned anybody yet!

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And finally, Ben Jones.

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A business development manager from Puckeridge, in Hertfordshire.

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I'd say I'm reasonably adventurous.

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I don't cook with crazy ingredients,

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but I'm not afraid to try something a bit different.

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So all we need now is our chef!

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Ryan Simpson was just 26 when he earned his first Michelin star.

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OK, check on, guys.

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At his restaurant in the heart of rural Oxfordshire,

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he is committed to using sustainable and seasonal ingredients,

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and his passion for food began at a very early age.

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As a young child, I'd cook with my gran quite a lot,

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and I'm a bit of a greedy lad.

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Side order of chips, yeah?

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And I loved all that food.

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I just love tasting things.

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The passion that drives me is because it creates happy memories.

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And everybody comes together with food.

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Having worked with some of the UK's most prestigious restaurateurs,

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including Gordon Ramsay,

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Ryan combines classic and modern techniques

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to produce inventive dishes.

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OK, check on, guys. Cuttlefish and oxtail.

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Quite photogenic, that.

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His standards are extremely high,

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and he knows exactly what he wants from his home cooks.

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I am really looking for somebody who can be methodical.

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I'm looking for somebody who is very tidy as well, because a tidy chef,

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a clean chef, is a tidy dish.

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Fantastic. I'm very competitive, I have a very competitive streak.

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However, it is all about the home cooks.

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We are in it to win it.

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Welcome, everyone, to Yes, Chef.

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Now, Ryan, you're going to be picking one of our home cooks

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to be your partner in this week's Friday Final.

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-Yeah.

-What are you going to be looking for?

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Well, looking for passion and excitement for food -

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you know, seasoning,

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seasonality, all that sort of thing.

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So show your passion for flavour.

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Brilliant. Well, let's get on with it.

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Good luck, because your time starts now!

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So our cooks are off.

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Today, Darren's making tarragon chicken in a white wine and chestnut

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mushroom sauce.

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It's one of Darren's favourite dishes,

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and even though he's made it many times,

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cooking alongside the other home cooks is making him anxious.

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Yeah, I'm a bit nervous now!

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There's some really nice ingredients on the next bench to me.

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-How are we?

-Not too bad.

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-Yeah?

-Are you enjoying it?

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Yeah, just a bit nervous.

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Slowly getting them under wraps, though.

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Just pretend you're cooking for your mum, you'll be fine.

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One of my favourite combinations is this, here.

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-Tarragon with the chicken.

-Yeah.

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-Cos the aniseed, it works really, really well.

-Yeah.

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-Well good luck, you'll be fine.

-Thank you.

-Good luck.

-Just relax.

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-OK?

-Cheers.

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Over at the green station,

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Charlie's chosen a loin of venison with juniper salt,

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served with braised cabbage and balsamic onions.

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There's loads of different things that go into it right at the very

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beginning. Once that's in there,

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I'll hopefully get quite a lot of flavour out of it.

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Charlie's hoping that her dish will deliver a distinctive taste to grab

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Ryan's attention. But with just 45 minutes on the clock,

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there's no time to waste.

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-Hi, Charlie.

-Hi.

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-How are we getting on?

-Yeah, I'm all right.

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Time goes way too quick!

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-It does.

-So, how did you get into cooking?

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Because you're really into it!

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It's a really ridiculous story.

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When I was 18, I was walking home from work and got run over.

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-Oh, my gosh!

-Oh, wow.

-Yeah.

-I couldn't...

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I wasn't out of the house for about a year.

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-Oh, my gosh!

-And full of metal.

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So I tried to find a hobby that I could kind of get involved with,

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and nothing would work. And then I bought a couple of cookbooks

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and literally made every single recipe out of the book.

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-Wow!

-And absolutely loved it, and just carried on from there.

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I didn't even know what half the ingredients were.

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What do you enjoy the most about cooking?

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The way other people like it as well.

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I like to do kind of meals with friends.

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-That's a fantastic answer, actually.

-And everybody gets so happy and

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-excited.

-Well, I'm looking forward to tasting and smiling in a bit!

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-OK, I hope so, anyway.

-Smells lovely.

-Thank you.

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-Good luck, Charlie.

-Good luck.

-Thank you.

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Business development manager Ben has decided on fish tacos served

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with his own chipotle sauce,

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inspired by a trip to the States.

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-Hiya, Ben.

-Hi. How are you doing?

-Good.

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-You doing all right?

-How are you doing, more importantly?

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Good. I'm making fish tacos,

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honeymoon memories...

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-Oh! From where?

-From New York.

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-New York?

-Yeah, so we found this little place

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that's literally selling fish tacos out of an old camper van.

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And they were just incredible.

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So this is me trying to recreate them!

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-What fish are you using today?

-I'm using loin of cod.

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Wow, OK. Very interesting.

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Is there a reason for that?

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So... I've used a few,

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and this is the one that I think, as long as I do it right, is amazing.

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OK, well, we'll let you get on.

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-Yep, thank you!

-We look forward to tasting your tacos.

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-Yes, thanks very much!

-Good luck!

-Thank you.

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I'll be putting my cream in shortly to start poaching the chicken,

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with the tarragon.

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Darren's dish really excites me,

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cos he's thinking about how dry the chicken can get.

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So he's roasting it first, which we've seen him do,

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and then he's putting it in the sauce to finish it off.

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Hopefully, the chicken will be poached in time.

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Normally, I do it about two minutes on either side,

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which is relatively rare, for me.

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-Let's move on to Charlie.

-Yes.

-Now, she's got lots of things going on,

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-lots of interesting ingredients.

-Yeah, she really impressed me.

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I'm going to do it a little bit over, just in case.

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She wants to put a smile on people's faces, cos it's enjoyable.

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The flavours she's got, I mean,

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I'd pay money to have that in a restaurant,

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-for sure.

-Wow.

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I hope I've been adventurous enough. It's quite a simple dish.

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Ben, fish tacos, which... I love fish tacos!

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Well, yeah, I mean, it's comfort food, isn't it?

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It's one that I think is full of flavour.

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And I'm confident with it, so hopefully it'll be enough.

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Crispy fish, mayonnaise...

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-BOTH:

-You can't go wrong!

-You can't.

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Cooks, you've got just 15 minutes left.

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15 minutes to go.

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Ben's Mexican menu is already appealing to Ryan,

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but can he use his uncomplicated choice to show off his skills and

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confidence in the kitchen to win a place in the Friday Final?

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And over on the red station,

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Darren's feeling less than positive about his meat.

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The chicken could be cooked, it might not be.

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I'm not 100% sure at the moment.

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How are you getting on, Darren?

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Getting there, I'm not sure my chicken's going to be cooked, so...

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-Really?

-Yeah.

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So you've just put that over to...

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-Yeah.

-Get it going along?

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-I'm sure it'll be fine.

-Hopefully!

-TIMER RINGS

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I want it to be nice and crispy, so, no, I think I'm ready.

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Let's just do it. Let's get this done.

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In a bid to stand out from the other two cooks,

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Ben's using beer to make sure his batter is light and flavoursome.

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He's hoping the bubbles in the beer will give it that all-important

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crunch...

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Well, I've burnt my walnuts, so...

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Meanwhile, a mistake with her timings

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has left Charlie with some unplanned crunchiness.

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I've totally burnt my walnuts.

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I'm going to give that another go, which is why I only used a couple.

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When you're not using kind of the oven that you'd normally use

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at home, you don't realise how fast everything else cooks as well.

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A lot of good smells.

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You happy with the cooking on that one?

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It's a little underdone, for me.

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The best way to eat venison, rare.

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It should be, best way to eat most meat!

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Cooks, you've got just one minute left.

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One minute to go.

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Probably a little bit behind, but I should be all right.

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It's a crucial moment for Ben's beer-battered fish,

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as he's about to find out if his finished product is crispy enough.

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I'm pleased with that. Nice and crispy.

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That's good.

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But with moments to go, Darren's got a problem with his potato.

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You all right?

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-No, it's not...

-Do you want a hand?

-No, it's not cooked.

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Don't throw it away!

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I'll still have enough in there.

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It's just not cooked enough.

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-Is it not?

-No.

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What you need to do is just roughly chop it with a knife.

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-Roughly chop it with a knife, so it's a bit coarser...

-So it's like a hash.

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-Do that.

-It'll be better.

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-Cool.

-As Darren sets to work saving his spuds,

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Charlie's counting on her sloe gin and balsamic jus

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to add the right burst of flavour to her dish.

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Ben is first to finish,

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but Darren needs every last second

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to get his chicken dish onto the plate.

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Five, four, three, two...

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Get it on there! ..one.

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Right, that's it!

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You've done all you can.

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Step away from your plates.

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It's time to taste!

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First to face the judges is Darren.

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He's serving tarragon cream chicken with a celeriac hash,

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topped with crispy chicken skin.

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-How was that?

-Hard.

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I just hope my chicken's cooked.

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OK, all right.

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-Well, let's taste.

-Let's see if it's cooked first.

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OK?

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Yeah, cooked perfect.

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-It's a relief!

-It's a big relief!

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I hope it tastes nice now...

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Fantastic texture.

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Yeah, it's cooked perfect.

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Tasted this much, cooking it?

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I didn't taste the celeriac, but I tasted the cream once.

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The only thing I would really want

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on that is more flavour, more seasoning.

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I don't think you've seasoned the celeriac or the sauce,

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but all in all, chicken is cooked lovely,

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the skin is nice and crispy so you've got a balance of texture.

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-It's a job well done.

-Good! Well done, Darren.

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We'll see you shortly.

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-All right, thank you.

-Thanks, Darren.

-Well done.

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It was touch and go, to be honest.

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I had literally five seconds to get it on the plate.

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That's really nice.

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It's an art to get chicken moist.

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-Yeah.

-To cook a piece of chicken like that, well done to him.

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Brilliant.

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-I like it!

-And obviously, Darren seemed really nervous.

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-Does that worry you?

-Yeah.

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It does concern me, because you've got to think outside the box

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-and you've got to go fast!

-Yeah.

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Initially, I were nervous,

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but I was just happy with the comments at the end -

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lacking a little bit of seasoning, but other than that,

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everything was fine.

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Next up is Charlie.

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She's made loin of venison with juniper salt

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served with a side of red cabbage and a sloe gin and blackberry jus.

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Lovely! How did you find the challenge?

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It was all right, actually.

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Yeah, I wasn't as nervous as I thought I was going to be.

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-Lovely!

-Well, let's taste.

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Really zingy and fresh.

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So your venison's cooked perfect.

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-You've got to eat venison rare.

-Yeah.

-Cos it's a very lean meat.

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-And this is the venison loin you've used?

-Yeah.

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Fantastic. Really, really good balance. Yeah, very good.

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-Wow!

-Good! Brilliant.

-Well done, Charlie.

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-Yeah, I'm really chuffed! Thank you.

-Fantastic.

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We'll see you very soon.

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-Thank you very much.

-Thank you so much!

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I was over the moon with the comments.

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He had nothing negative to say about it,

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so that was more than I'd hoped for in the beginning, anyway.

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It's absolutely gorgeous.

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Everything was spot-on, really.

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It was very seasonal. It was a good association with everything.

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-Brilliant.

-Brilliant, brilliant start.

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-I think we're in trouble, Darren!

-No, no.

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The only criticism would be a little bit too much acidity.

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I thought it was going to be a lot more difficult,

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but I actually loved it.

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And last to be judged is Ben.

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He's made beer-battered fish tacos

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with a red onion salad and a chipotle sauce,

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served with a glass of beer.

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And beer!

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-Yes!

-How did you find the challenge?

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It was good, yeah, I really, really enjoyed it.

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-OK, well let's taste.

-Cool. Yeah, let's try it.

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I love cod like this.

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-Yeah.

-That batter is lovely!

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-Yeah.

-And it's still got the crunch.

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-The crunch is there.

-Yeah.

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I would have thinned the batter out a little bit more.

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-Bit more? OK.

-Fab!

-I'm going to try...

-Drink your beer!

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-Yeah, do you want to try first?

-No, you go.

-OK.

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One of us has got to remain sober!

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Nice?

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Yeah, it's just great. It's interactive, isn't it?

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-It's good fun.

-Yeah.

-Yeah, it's really nice.

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-Well done!

-Thank you. Thanks very much.

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-We'll see you really shortly.

-Thanks very much.

-Here's your beer.

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-Thank you.

-Enjoy the beer!

-I will!

-Deserve it!

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-Well done.

-Thank you.

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That looks so nice.

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It was amazing to get such comments from such a brilliant chef.

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Quite simple in my eyes, but it was really, really, really nice.

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Did you make your own mayonnaise in the end?

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-Yeah.

-It's lovely.

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He thought about putting the vinegar through the onions,

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which is quite nice, cos it seasons it.

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There's two other really, really good cooks in there,

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and having tasted their food, I know it's going to be tough,

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-but, yeah, no, I've got a chance.

-They are all strong.

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I mean, it's really, really good standard.

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So it's all still to play for?

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All still to play for.

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Ryan can choose only one of these three home cooks

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as his partner for the Friday Final.

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And he has just one more round to see everyone in action.

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So Ryan has set you a skills test to see who's got the skills he is

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-looking for.

-Right, guys.

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So today, we are going to be doing steak tartare.

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-Do you all know what that is?

-CONTESTANTS:

-Yeah.

-Yeah?

0:14:520:14:54

So the cut of meat that I'm going to be using is called an onglet.

0:14:540:14:58

First, what you're going to find, you're going to find a big piece of

0:14:580:15:01

sinew straight through the centre.

0:15:010:15:03

So, you don't want to be eating the sinew.

0:15:030:15:05

And you're just gonna take that out, that little bit of sinew.

0:15:050:15:07

We're just going to do a little

0:15:070:15:09

cross-section against the beef, like so.

0:15:090:15:11

As you can see... We won't need all of this for one person.

0:15:110:15:14

So we're just going to put a little bit to the side.

0:15:140:15:16

I'm going to cut this into four little pieces,

0:15:160:15:18

so straight down the centre.

0:15:180:15:20

And then I'm just going to slice.

0:15:230:15:25

I'm going to get the meat, I'm just going to pop it into this bowl here,

0:15:270:15:30

like so.

0:15:300:15:31

Of course, next we're going to be making a mayonnaise.

0:15:310:15:33

We always start a mayonnaise with a little bit of mustard, OK?

0:15:330:15:37

So, a little bit of mustard.

0:15:370:15:39

We're also going to add a little bit of the egg.

0:15:390:15:41

Just like so.

0:15:430:15:44

We'll just whisk these in a little bit.

0:15:460:15:48

So this is just grape seed oil, now.

0:15:480:15:50

So you can see that's a lovely mayonnaise.

0:15:500:15:53

So I'd say we're there.

0:15:530:15:54

You've got a nice, stiff peak on your mayonnaise.

0:15:540:15:56

I'm just going to change the face of it now.

0:15:560:15:58

So a little bit of ketchup...

0:15:580:16:00

Now, it can take more ketchup,

0:16:030:16:05

but I'm going to use tomato paste cos it's a bit thicker,

0:16:050:16:07

so it's almost the same consistency as the mayonnaise.

0:16:070:16:10

So...

0:16:110:16:13

I'm going to add a little bit of cognac to that.

0:16:130:16:15

A little bit of Worcester sauce.

0:16:170:16:19

A little bit of Tabasco, a little bit of a kick.

0:16:210:16:23

That is looking now like a Marie Rose sauce.

0:16:250:16:27

So...

0:16:270:16:29

That's absolutely beautiful!

0:16:300:16:32

We'll start with the capers.

0:16:320:16:35

Pop them in whole. These are little lilliput capers.

0:16:350:16:39

You've got your shallot.

0:16:390:16:40

Push it down with your hand, OK?

0:16:400:16:42

To make it nice and flat. I cut it like this.

0:16:420:16:45

I'm going to pop the shallots in.

0:16:450:16:47

There we go.

0:16:470:16:49

Right, cornichons, gherkins -

0:16:490:16:52

straight down the centre and straight down the centre again.

0:16:520:16:55

We're going to take some parsley -

0:16:590:17:01

it really cleans your palate and cleans your mouth.

0:17:010:17:03

So there's your parsley, your herb.

0:17:050:17:06

Mix it all together. And we've got the finished dish.

0:17:060:17:10

Get the sauce in there. Like so.

0:17:100:17:12

You don't want it swimming in the sauce.

0:17:120:17:15

You just want the sauce to bind it.

0:17:150:17:17

OK? Put it in a ring...

0:17:170:17:19

It's more than a steak tartare, done!

0:17:230:17:25

Fabulous. Right, guys, have a taste.

0:17:250:17:27

-It's really nice.

-Yeah?

-Mm-hm.

0:17:290:17:30

You've got your flavours, you've got everything balanced.

0:17:300:17:32

That's really nice. I'm definitely copying that at home!

0:17:320:17:34

-Really nice.

-Oh, wow. Right, you feeling confident, guys?

0:17:340:17:37

-Yeah.

-Yeah. Why not?

-Good!

0:17:370:17:38

Right, well, if you'd like to make your way back to your stations,

0:17:380:17:41

-we'll begin!

-Fab.

-Great.

0:17:410:17:43

So, our cooks have just 15 minutes to complete Ryan's skills challenge,

0:17:480:17:52

and to make the perfect steak tartare with a Marie Rose sauce.

0:17:520:17:56

The first delicate step in the process is to combine

0:17:570:17:59

the egg yolks with the oil.

0:17:590:18:02

The part I'm most worried about is the mayonnaise,

0:18:030:18:05

cos when I've made it at home, in the past, it's split.

0:18:050:18:09

Hopefully, I'll be able to pull it off as well as Chef, if not better!

0:18:090:18:12

SHE LAUGHS Go on, Darren!

0:18:120:18:14

I've never, ever made a mayonnaise before, but

0:18:150:18:18

Chef made it look super easy, and I'm pretty sure it's not!

0:18:180:18:22

I am feeling confident about the challenge today,

0:18:230:18:25

it's my second attempt of the day to make mayonnaise.

0:18:250:18:29

See, I would have watched how much oil I put in there.

0:18:310:18:34

Like, he might think that's enough now, but that could take a lot more.

0:18:340:18:38

Ryan's looking for a rich, velvety mayonnaise.

0:18:390:18:43

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

0:18:430:18:47

My arm already aches, and it feels like I've not done anything yet!

0:18:470:18:50

I'm not going to have the energy to cut the meat at this rate!

0:18:520:18:56

They are all making a good start.

0:18:560:18:58

-Yeah.

-And there's a few bowls flying around, but apart from that...

0:18:580:19:01

Charlie concerns me a little bit, cos she's kind of stirring it,

0:19:030:19:06

-she's going too slow.

-Yeah.

0:19:060:19:07

So she should be really putting her arm in there and whisking...?

0:19:070:19:10

Yeah, so you're emulsifying.

0:19:100:19:12

Oh, my goodness me!

0:19:130:19:14

Even though you've been shown, it's kind of like, "Is it right?

0:19:180:19:21

"Have I added enough oil? Should I have a little bit more of this?"

0:19:210:19:23

-There's a lot of decisions to be made.

-Yeah.

0:19:230:19:26

It tastes good. Just needs a bit of a kick!

0:19:270:19:30

I heard Darren say that he thinks his will be really good,

0:19:320:19:35

if not better than yours!

0:19:350:19:37

You like the confidence?

0:19:380:19:39

Yeah, yeah, that's what I always say.

0:19:390:19:41

I want to do it as good, if not better!

0:19:410:19:43

At the moment, it tastes more or less on par with Chef's!

0:19:450:19:47

-Hi, Charlie!

-Hi!

0:19:510:19:53

Are you happy with your mayo?

0:19:530:19:55

I left it to one side, and then I'm going to try it again,

0:19:550:19:57

cos I think when you get a second go at it...

0:19:570:20:00

-Yeah.

-..you can almost tell if you've done it right or not.

0:20:000:20:03

OK. Good luck!

0:20:030:20:04

Cooks, you've got just five minutes left.

0:20:070:20:09

-Oh!

-Five minutes to go. Are you OK, panicking?

0:20:090:20:11

-Yeah, no, I think I'll be all right.

-You've done your sauce, haven't you?

0:20:110:20:14

Yeah, the sauce is done.

0:20:140:20:16

Just onto the... Yeah, the final bits and pieces for the...

0:20:160:20:19

-for the steak.

-All right, I'll let you get on.

0:20:190:20:21

Thank you.

0:20:210:20:23

-You all right, Darren?

-Yeah, cutting my beef up.

0:20:250:20:27

-How is your sauce, are you happy with it?

-Yeah, really happy with it.

0:20:270:20:30

-Good!

-I think it's better than Chef's, to be honest!

0:20:300:20:33

SHE LAUGHS

0:20:330:20:35

One minute to go, guys.

0:20:350:20:37

Just one minute left...

0:20:370:20:38

With time ticking away,

0:20:450:20:46

our cooks must use every last second to get the balance of cornichons,

0:20:460:20:50

sauce and parsley just right.

0:20:500:20:52

But Ben's made a huge mistake...

0:20:530:20:55

Oh, no!

0:21:010:21:03

-Mix it in the ring.

-Yeah.

0:21:060:21:09

30 seconds left.

0:21:100:21:12

Forgot the parsley, so I've had to chop it last minute,

0:21:160:21:19

and I tried to mix it in the ring, so we'll see how that turns out...

0:21:190:21:24

Ten, nine, eight,

0:21:240:21:27

seven, six, five,

0:21:270:21:32

four, three, two, one...

0:21:320:21:36

That's it, stop cooking!

0:21:360:21:38

Step away from your plates.

0:21:380:21:40

You've done all you can.

0:21:400:21:41

It's time to taste!

0:21:410:21:43

It's the moment of truth.

0:21:440:21:46

One of our home cooks will be leaving the competition

0:21:460:21:48

at the end of this challenge,

0:21:480:21:50

and keeping their performance from round one in mind,

0:21:500:21:53

Ryan will be judging their steak tartares to firm up his decision.

0:21:530:21:57

-All right, well, let's taste!

-Yeah, looks good.

-This one first.

-Yeah.

0:21:570:22:01

-OK?

-Mm-hm.

0:22:090:22:11

Interesting.

0:22:340:22:35

Three totally different plates of food.

0:22:380:22:40

What I'm looking for, really, is the seasoning.

0:22:400:22:43

And this one in the middle, that really sticks out, the seasoning.

0:22:430:22:46

You've hit the flavour there.

0:22:460:22:48

For yourself, you've let yourself down with the seasoning again.

0:22:480:22:50

It's... It's a little bit, kind of...

0:22:500:22:53

-Yeah.

-There's nothing sticking out.

0:22:530:22:55

I need that big hit of seasoning.

0:22:550:22:57

If I was to eat this in a restaurant,

0:22:570:22:58

I'd be happy eating this one because I've got the flavour there.

0:22:580:23:03

But other than that, they're all really, really good.

0:23:030:23:06

Yeah, well done, all three of you.

0:23:060:23:09

So obviously, Ryan's got to make his mind up now.

0:23:090:23:11

So if you'd like to go back to the waiting room,

0:23:110:23:13

we will see you very shortly!

0:23:130:23:15

-But well done.

-Well done, you did great.

0:23:150:23:17

-Cheers, thank you.

-Thank you.

-You can take your plates.

-Thank you.

0:23:170:23:21

The home cooks have done all they can,

0:23:210:23:23

so Ryan has a tough decision to make.

0:23:230:23:25

Overall, were you impressed?

0:23:250:23:27

Yeah, yeah. Really good.

0:23:270:23:28

Because they've done a mayonnaise.

0:23:280:23:30

They've got it all together, they've got it done in 15 minutes.

0:23:300:23:34

It went all right, it's just lack of seasoning, again.

0:23:340:23:37

I let myself down, like I did on the first course.

0:23:370:23:40

I forgot the parsley,

0:23:410:23:43

so I had to chop that up in about 15 seconds and then mix it in the ring,

0:23:430:23:46

but I think I got away with it.

0:23:460:23:48

I was pleased with how it looked on the plate, so, yeah.

0:23:480:23:51

I've never even made mayonnaise, but being able to watch the chef do it,

0:23:510:23:55

and then using such great ingredients,

0:23:550:23:57

I actually really enjoyed myself.

0:23:570:23:59

You've got to think about their first challenge.

0:23:590:24:02

-Yeah.

-If that helps.

0:24:020:24:04

It does, yeah, definitely, cos nerves...

0:24:040:24:05

Because, I mean, when you're faced with someone like Pierre Koffmann in

0:24:050:24:08

-front of you...

-That's important.

-Even I crumble, so...

0:24:080:24:11

THEY LAUGH

0:24:110:24:12

-So we've got to make sure...

-Have you got an idea who you think you're

0:24:120:24:15

-going to send home?

-I think so, yeah.

0:24:150:24:17

-OK.

-Yeah, I think I'm ready to make a decision.

0:24:170:24:20

-OK, let's go tell them.

-OK, cool.

0:24:200:24:22

So you've all completed two challenges,

0:24:250:24:27

and Ryan has seen what you're capable of,

0:24:270:24:29

but sadly, he can only take one of you through to the Friday Final,

0:24:290:24:33

so we have to say goodbye to one of you now,

0:24:330:24:36

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

0:24:360:24:39

Yeah, this is the difficult part now,

0:24:390:24:42

because you're all great home cooks,

0:24:420:24:45

but I do need to go through to the final on Friday.

0:24:450:24:47

I need somebody strong.

0:24:470:24:48

I've been there before, I know what it's all about.

0:24:480:24:51

So, unfortunately, I've chosen to eliminate...

0:24:510:24:54

-..yourself, Darren.

-Oh, Darren.

0:24:590:25:01

It's sad to say goodbye to you.

0:25:010:25:02

Thank you.

0:25:020:25:03

Definitely gutted. It was just the seasoning that let me down,

0:25:040:25:07

a pinch of salt.

0:25:070:25:09

-Just keep cooking.

-Ah, I will.

0:25:090:25:11

Nowt would stop me cooking.

0:25:110:25:13

So that leaves just two home cooks -

0:25:150:25:18

events manager Charlie...

0:25:180:25:19

Yay! Oh, I'm really happy, actually.

0:25:190:25:22

I'm really happy I've got through.

0:25:220:25:24

..and businessman Ben.

0:25:240:25:25

I'm absolutely delighted to be cooking again this afternoon.

0:25:250:25:28

Hopefully, I can keep impressing him.

0:25:280:25:30

But only one can be chosen as Ryan's partner for the Friday Final.

0:25:300:25:34

So, cooks, you'll have one hour to create a dish of your own.

0:25:360:25:39

Ryan, any tips for our cooks?

0:25:390:25:42

Yeah - just keep calm, but taste everything,

0:25:420:25:45

and then just make it your own.

0:25:450:25:47

Remember, it's your dish, not mine.

0:25:470:25:49

Ryan's chosen mackerel, sugar, honey

0:25:500:25:53

and Greek set yoghurt, miso paste,

0:25:530:25:56

rice wine vinegar, red wine vinegar,

0:25:560:26:00

mirin, soy sauce, double cream,

0:26:000:26:03

spring onions, lemon, shallot,

0:26:030:26:06

daikon radish, also known as mooli,

0:26:060:26:09

horseradish, red amaranth,

0:26:090:26:11

watercress and red radishes,

0:26:110:26:14

a sheet of nori seaweed, and oyster leaf.

0:26:140:26:17

You've got one hour. Reveal your ingredients,

0:26:200:26:23

because your time starts now.

0:26:230:26:25

That's a mackerel.

0:26:290:26:30

Oh. Horseradish.

0:26:320:26:33

That's the biggest parsnip in the world.

0:26:360:26:38

Don't think it is.

0:26:380:26:40

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

0:26:400:26:43

And whilst some may be proving tricky to identify,

0:26:430:26:46

how much do they know about handling a whole mackerel?

0:26:460:26:50

I have never filleted a fish before.

0:26:500:26:52

So we'll see how this goes.

0:26:520:26:53

I've got a plan as to how I'm going to do it.

0:26:550:26:57

So what I'm going to do is play make a meal that I would've done at home,

0:27:000:27:03

maybe using a different main ingredient,

0:27:030:27:04

and then incorporate that into something that I already know.

0:27:040:27:07

Hopefully that'll work.

0:27:070:27:08

Both cooks seem to have a plan,

0:27:100:27:11

and while Charlie starts with the horseradish,

0:27:110:27:14

Ben gets straight to work with the messy task of filleting the fish.

0:27:140:27:18

That is so gross.

0:27:180:27:20

How are you doing with the fish?

0:27:200:27:21

Erm, I'm massacring the fish at the moment.

0:27:210:27:24

Eurgh.

0:27:240:27:27

-You'll enjoy this bit.

-I actually can't wait.

0:27:270:27:30

-Hi, Ben.

-Hello.

0:27:320:27:34

-How are we getting on?

-Yeah, all right.

0:27:340:27:36

-These are my fillets of what I think is mackerel.

-Yep.

0:27:360:27:39

Erm, that's the first time I've filleted...

0:27:390:27:41

-It is mackerel.

-It is mackerel, yeah,

0:27:410:27:43

so it's the first time I've filleted fish.

0:27:430:27:46

-Wow.

-So I just need to pin bone it now.

0:27:460:27:48

-Yeah.

-That is a giant parsnip, or something.

0:27:480:27:53

-A root vegetable that...

-It's definitely giant!

-It's huge.

0:27:530:27:56

It's massive.

0:27:560:27:58

So what I'm going to do is try and make a giant root vegetable and

0:27:580:28:03

horseradish puree out of that.

0:28:030:28:06

-OK.

-OK. OK, well, good luck.

0:28:060:28:08

Thanks very much.

0:28:080:28:09

-You'll be fine.

-Yep, I will.

0:28:100:28:12

I will.

0:28:120:28:13

This is really gross.

0:28:140:28:15

And it's probably the first time I've ever even touched

0:28:150:28:18

a real live fish before.

0:28:180:28:20

-Hi, Charlie.

-Hi.

-All right, Charlie, all good?

0:28:200:28:22

Yeah. So basically, I think I'm going to do

0:28:220:28:25

some kind of Asian mackerel salad,

0:28:250:28:28

-maybe.

-OK.

-I'm not entirely sure

0:28:280:28:29

what I'm going to do with the horseradish yet,

0:28:290:28:31

but I've peeled a couple, and I'm probably going to add little bits of that into the big salad.

0:28:310:28:35

-Yeah.

-Yeah. That sounds nice, doesn't it?

0:28:350:28:37

Yeah, it does sound nice. Have you filleted a fish before?

0:28:370:28:39

This is the scariest thing I've ever done in my life.

0:28:390:28:43

So, no, but I'm just going to give it my best shot.

0:28:430:28:45

And hopefully everything will be edible.

0:28:450:28:47

-Well, we won't stand here and watch you.

-Yeah, stand here and watch me.

0:28:470:28:50

-Thank you.

-Good luck, Charlie.

0:28:500:28:52

-Ta, thank you.

-Good luck. Enjoy.

0:28:520:28:54

-So let's start with Charlie.

-Yeah.

0:28:590:29:01

What do you think of what she's going to make?

0:29:010:29:03

It sounds like what I'm going to do.

0:29:030:29:04

-Wow.

-Kind of like a bit of a radishy salad thing.

0:29:040:29:07

I'm going to cook the fish in a little bit of soy.

0:29:080:29:11

She filleted the fish quite well, you know,

0:29:110:29:13

for the first time and you've never done it...

0:29:130:29:15

I think it's so hard if you've never done it before.

0:29:150:29:17

You should've seen the first time I ever filleted fish!

0:29:170:29:20

Ben, yeah, I think he's got a bit of a problem identifying ingredients.

0:29:200:29:25

Do you know what this is, Charlie?

0:29:250:29:27

-Huh?

-Giant parsnip?

-No, I'm not entirely sure.

0:29:270:29:29

-No.

-It's just what it looks like to him,

0:29:290:29:31

so a mooli does look like a giant parsnip, but it's far from it.

0:29:310:29:34

So he says he's going to do a parsnip puree,

0:29:340:29:37

which is quite worrying.

0:29:370:29:39

So you try and puree a mooli, you're going to end up with water.

0:29:390:29:41

-Oh, my gosh.

-Grainy, grainy liquidy water.

0:29:410:29:44

That's good at squeezing the liquid out,

0:29:440:29:46

but that's not what you're supposed to do.

0:29:460:29:47

So that could be a disaster?

0:29:470:29:49

It could be a disaster, yeah.

0:29:490:29:50

I've just cooked something that I've no idea what it is.

0:29:500:29:52

-Have you tried it, though? It's...

-I have.

0:29:520:29:54

-Oh, right, OK.

-Tastes like a fruit.

0:29:540:29:56

CHARLIE LAUGHS

0:29:560:29:57

I might have invented something new. I'm pretty convinced I haven't.

0:29:570:30:02

There's nothing wrong with that.

0:30:020:30:03

It's very watery, yeah.

0:30:030:30:05

But I can... I'll be trying to bring that back.

0:30:050:30:07

Are you still convinced it's a parsnip?

0:30:070:30:09

No, I'm convinced it's not a parsnip.

0:30:090:30:12

It tastes like water chestnut.

0:30:120:30:14

-Right, OK.

-Well, do you know what to do with a water chestnut, though?

-No.

-All right, OK.

0:30:140:30:19

Ben might have mistaken the daikon radish,

0:30:220:30:24

also known as mooli, for a parsnip, but he's determined not to give up.

0:30:240:30:28

If anyone wants a recipe for sludge, let me know.

0:30:300:30:33

Cooks, you've got just ten minutes left.

0:30:350:30:38

Ten minutes to go.

0:30:380:30:40

And things are no easier for Charlie,

0:30:410:30:43

who has very little experience of working with fish.

0:30:430:30:46

I've never cooked it before.

0:30:460:30:48

So I'm doing a little bit of a tester.

0:30:480:30:49

I'm going to see how hot it needs to be.

0:30:490:30:52

I tried a mini bit of the fish.

0:30:550:30:57

For the first time in my life. Not actually. And, do you know what,

0:30:570:31:00

it's not as bad as I thought it was going to be.

0:31:000:31:02

-What don't you like about fish?

-It's because of when I was younger,

0:31:020:31:05

when I had some and then I wasn't well, and, you know,

0:31:050:31:07

when you associate that with it then being all fish?

0:31:070:31:09

I suppose if you don't eat it at home, you're not going to cook it,

0:31:090:31:11

-are you?

-Yeah, exactly.

0:31:110:31:13

Ryan's mackerel recipe is definitely pushing Charlie out of her comfort

0:31:140:31:18

zone. And over on the yellow station,

0:31:180:31:20

the unfamiliar ingredients are forcing Ben to experiment.

0:31:200:31:23

Oh, what have you done here?

0:31:260:31:28

Erm, I think I've made crispy seaweed.

0:31:280:31:30

Oh, wicked.

0:31:300:31:31

But I don't know that for sure.

0:31:310:31:33

-What does it taste like?

-It tastes like crispy seaweed.

0:31:330:31:35

Oh, good. Have you done like a little radish...?

0:31:350:31:38

That's like a little radish, pickled radish salad

0:31:380:31:40

-that I'm going for there, yeah.

-Nice - that smells good as well.

0:31:400:31:43

-Yeah, so...

-So it's all coming together.

-Yes!

-Isn't it?

0:31:430:31:45

Yes, it is, definitely.

0:31:450:31:48

-Keep saying it. Yeah, it's fine.

-It is - it will come together.

0:31:480:31:51

So while both cooks are desperate to impress Ryan with a perfectly

0:31:530:31:56

pan-fried fish,

0:31:560:31:57

time is ticking on, and in the final minutes of the competition...

0:31:570:32:01

30 seconds.

0:32:010:32:03

..they turn their attention to presentation.

0:32:030:32:06

But whose mackerel will secure a place in the final?

0:32:100:32:13

Ten, nine, eight,

0:32:130:32:17

seven, six,

0:32:170:32:20

five, four,

0:32:200:32:22

three, two, one.

0:32:220:32:25

That's it, guys. Step away from your plates.

0:32:250:32:28

You've done all you can.

0:32:280:32:29

First into the judging room is Charlie.

0:32:310:32:33

She's chosen to make marinated mackerel,

0:32:330:32:35

served with an Asian salad of radish and watercress,

0:32:350:32:38

with a horseradish miso dressing.

0:32:380:32:40

-How did you find it?

-It was terrifying!

0:32:440:32:46

-I'm not going to lie.

-Shall we tuck in?

0:32:460:32:48

-Yes, let's!

-Yeah, cool.

0:32:480:32:51

I love mackerel. It's one of my favourite fishes.

0:32:510:32:54

-It's a slight bit overcooked...

-Yeah.

0:33:030:33:07

But it's very pleasant to eat, isn't it?

0:33:070:33:09

It tastes lovely and fresh.

0:33:090:33:10

The flavour's beautiful. Yeah.

0:33:100:33:12

You used honey in there, yeah?

0:33:120:33:13

Yeah, a little bit, right at the very end.

0:33:130:33:15

The honey's really balanced it. It's nice. Great texture.

0:33:150:33:19

The mooli's lovely. Yeah, it's really, really nice.

0:33:190:33:21

-Oh, that's fantastic. Thank you very much.

-Well done, Charlie.

-Well done.

0:33:210:33:24

-Ta.

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

0:33:240:33:27

-we will see you shortly.

-Thank you. Ta.

0:33:270:33:30

-How did it go?

-Surprisingly well.

0:33:300:33:32

It went better than I thought it was going to go.

0:33:320:33:35

-That was lovely.

-It was, yeah.

0:33:350:33:37

-All the flavours really complemented each other.

-It's really nice.

0:33:370:33:41

-It's another good one.

-Is it?

0:33:410:33:42

-Yeah.

-I think there could have been a bit more refinement as in

0:33:420:33:45

-presentation.

-Yeah.

0:33:450:33:47

But with a bit of guidance, there's promising signs.

0:33:470:33:50

I've never cooked with fish.

0:33:500:33:51

I've never held a fresh fish in my hand before,

0:33:510:33:55

so to get something on the plate by the end that was actually edible

0:33:550:33:58

was a real surprise, and a little bit of a relief, really.

0:33:580:34:01

And finally it's Ben.

0:34:040:34:06

He's serving mackerel in a soy miso marinade,

0:34:060:34:09

with a side of pickled radishes, and mooli puree.

0:34:090:34:12

How was that for you?

0:34:180:34:19

It was pretty intense, actually.

0:34:190:34:21

But, no, I got to plate up, so I was pleased with that.

0:34:210:34:23

-That's good.

-Oh, good.

-Yeah.

-OK.

0:34:230:34:26

Cool, right, I'm just going to go for the puree first,

0:34:270:34:29

just cos I'm intrigued because I've never...

0:34:290:34:31

I've never pureed it before.

0:34:310:34:32

-Very strong radish flavour.

-Mm.

0:34:360:34:38

-It's all right, though.

-It's not bad, is it?

-No.

-It's all right.

0:34:400:34:43

Your fish is cooked beautiful.

0:34:460:34:47

Yeah.

0:34:470:34:49

Mm, I think the puree - it's not for me, personally.

0:34:490:34:54

It wasn't for me, to be honest!

0:34:540:34:55

But them two together, it was really, really good.

0:34:550:34:57

-Delicious.

-Yeah. Quite interesting.

-Well done.

-Thanks a lot.

0:34:570:35:00

If you'd like to go back to the waiting room,

0:35:000:35:02

-we'll see you really shortly.

-Great, thanks.

-Thank you.

0:35:020:35:05

That's all that's left?

0:35:050:35:06

Yes. It went well, actually.

0:35:060:35:09

Yeah, aside from the puree,

0:35:090:35:11

everything else on the plate was good.

0:35:110:35:13

I was pleased with it.

0:35:130:35:14

Poor Ben, and his puree.

0:35:140:35:16

Yeah, I mean, do a plate of them pickles with the mackerel on,

0:35:160:35:19

-and you've got a winning dish.

-Yeah.

0:35:190:35:21

I don't want to try the puree!

0:35:210:35:23

-It's pretty grim.

-The mackerel was seasoned, it was cooked much better.

0:35:230:35:28

The comment about the fish particularly -

0:35:280:35:30

they said that was really nicely cooked.

0:35:300:35:32

What I did with the seaweed was really good so, yeah, all positive -

0:35:320:35:35

apart from the puree.

0:35:350:35:37

Have you any idea who you might take to the Friday Final?

0:35:370:35:42

They've both got strong points, they've both got weak points.

0:35:420:35:45

-It's hard.

-Yeah. Well, let's see what you make

0:35:450:35:46

with those ingredients, and then you can make your decision.

0:35:460:35:49

Yes, let's go.

0:35:490:35:51

So this is the best bit, my favourite part.

0:35:520:35:54

You two get to sit down and relax,

0:35:540:35:56

and we get to see what Ryan makes with those ingredients.

0:35:560:35:58

So, Ryan, take it away!

0:35:580:36:00

Cool. Right, so we've got this lovely Cornish mackerel,

0:36:000:36:03

best mackerel in the world.

0:36:030:36:04

We're going to just go at a bit of an angle,

0:36:040:36:06

and we're just going to press down on the backbone, OK?

0:36:060:36:08

And let that backbone be the guidance for filleting, OK?

0:36:080:36:13

Follow that all the way down,

0:36:130:36:15

cos that's just taking out them little bit of bones from the top.

0:36:150:36:18

OK? Right, OK, so to cure it, we'll take some lovely Maldon sea salt.

0:36:180:36:26

Equal quantities of sea salt and sugar.

0:36:260:36:29

Oh, wow.

0:36:290:36:31

We've got some nice sugar there.

0:36:310:36:32

I'm just going to pop that on top like that.

0:36:320:36:34

So basically, we're going to put that to one side.

0:36:340:36:37

The first thing we are going to make now is we're going to start the

0:36:370:36:39

horseradish cream. So first, we are going to make a little shallot

0:36:390:36:42

reduction. So we're just going to get our shallot...

0:36:420:36:45

That's us done with the shallot. I would make a joke and say,

0:36:500:36:52

"That's ya lot," but...

0:36:520:36:53

-THEY LAUGH

-..I've done that enough times.

0:36:530:36:56

OK, so a little bit of red wine vinegar,

0:36:560:36:58

and all I'm going to do is reduce that until there's nothing left.

0:36:580:37:02

And I'm just going to pop that on the stove.

0:37:020:37:05

We're going to put a little bit of cream.

0:37:050:37:07

Just pour that in.

0:37:090:37:10

These shallots, as you can see, are reduced right down. See?

0:37:110:37:15

-Oh, wow.

-Oh, yeah.

-OK, that was quick.

0:37:150:37:17

Just pop them in there, just to cool down.

0:37:170:37:20

There we go.

0:37:200:37:21

We're going to get the horseradish now.

0:37:210:37:24

Big fan of horseradish.

0:37:240:37:26

I think you both got that straightaway,

0:37:260:37:28

that that was horseradish, didn't you?

0:37:280:37:30

And we're just going to grate that into the cream.

0:37:300:37:34

-Can you see that going in?

-Yeah.

0:37:340:37:36

It's quite bland at the moment, so it needs quite a lot of salt.

0:37:360:37:39

What we'll do now, we'll do the radishes.

0:37:410:37:42

-OK.

-So we'll get the radish all prepped.

0:37:420:37:45

OK, so just some nice strips.

0:37:450:37:48

Now, what I'm going to do now is put it in a little bit of water,

0:37:500:37:53

and the water will almost refresh it,

0:37:530:37:56

-and it will make it a little bit crispy.

-Oh, OK.

-So nice cold water.

0:37:560:38:00

We've got the radishes. Now, these radishes look absolutely stunning,

0:38:030:38:06

don't they? So I'm going to leave some of these whole, actually,

0:38:060:38:09

-because I'm a really big fan of radishes.

-So am I!

0:38:090:38:12

With the spring onions, I'm going to char them.

0:38:120:38:14

I'm going to really, really char them,

0:38:140:38:16

so we're going to get them on straightaway.

0:38:160:38:18

So we're just going to leave them on there, in the centre, just to char.

0:38:180:38:21

OK, so while that's charring there, we're going to make the honey miso.

0:38:230:38:26

Miso paste.

0:38:290:38:30

We're going to get some honey in there. Big fan of honey.

0:38:310:38:33

Mixing the honey and the miso together, just like that.

0:38:350:38:38

And then we've got rice wine vinegar,

0:38:390:38:42

we've got a little bit of mirin,

0:38:420:38:44

and we've also got some soy.

0:38:440:38:46

So we want to balance it with these three.

0:38:460:38:48

Now, only a tiny bit.

0:38:480:38:50

A little bit of rice wine vinegar, not too much.

0:38:500:38:53

Cos you don't want too much acidity coming through.

0:38:530:38:55

Bit of soy sauce.

0:38:550:38:57

So all we're going to do now is a quick nori powder,

0:39:000:39:03

so we're going to use the nori seaweed.

0:39:030:39:05

So we're just going to pop that in.

0:39:050:39:07

Tear it...

0:39:070:39:08

So now you're going to pick a little bit of watercress for presentation.

0:39:130:39:17

I think that's good.

0:39:170:39:19

So we've got a little bit of red amaranth,

0:39:190:39:21

and we've got a little bit of coriander,

0:39:210:39:23

sticking with that Asian kind of theme.

0:39:230:39:25

OK? So we'll pop that in there, just bring it back to life.

0:39:250:39:29

Right, so I'm going to wash off the mackerel now.

0:39:290:39:31

And all you're going to do is wash off,

0:39:310:39:33

and you can see how firm it is already, the flesh.

0:39:330:39:35

So we're just going to wash that off, just like so.

0:39:350:39:38

Mackerel's on.

0:39:390:39:40

These are going to be really kind of, like, heavy flavours going on.

0:39:430:39:46

And then we'll do these like that, at different angles.

0:39:460:39:51

OK, and we're going to take the fish.

0:39:510:39:52

We're just going to flip it,

0:39:520:39:54

so you can see you've got that real grilled look to the fish -

0:39:540:39:56

that's exactly what you want.

0:39:560:39:58

And all we're going to do is just deglaze with a little bit of lemon.

0:39:580:40:01

Done, and out, OK.

0:40:010:40:04

So it's almost raw, the other side, OK?

0:40:040:40:06

We're going to put a little bit of the honey miso on.

0:40:110:40:13

-Honey miso.

-Mmm.

0:40:150:40:17

Horseradish cream.

0:40:220:40:24

A little bit of salad.

0:40:260:40:29

-And there we go.

-Amazing.

0:40:290:40:32

Right, well, let's taste.

0:40:320:40:33

That is incredible, yeah.

0:40:380:40:40

-Oh, my God.

-That's unbelievable.

0:40:400:40:42

-That is unbelievable.

-It is so good.

0:40:420:40:44

-Well done, Ryan.

-Thank you.

0:40:440:40:45

Thank you so much.

0:40:450:40:47

But now it's the moment of truth.

0:40:470:40:49

Before you tell us who you've picked to be your partner

0:40:490:40:51

in the Friday Final,

0:40:510:40:52

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

0:40:520:40:55

In round one, Charlie produced some perfectly cooked venison.

0:40:570:41:01

Her well-seasoned sauce stole the show in round two.

0:41:010:41:05

And her first ever fish dish was a flavour hit in the final round.

0:41:050:41:10

I'm not sure if I've done enough to win, but I hope I have.

0:41:100:41:14

Meanwhile, Ben's beer-battered fish tacos impressed Ryan

0:41:160:41:19

in the first round.

0:41:190:41:21

His well-executed steak tartare

0:41:210:41:23

secured his place in the competition,

0:41:230:41:26

and in the third round he showcased his knife skills with mackerel,

0:41:260:41:30

but has his puree ruined his chances of a place in the Friday Final?

0:41:300:41:34

I hope that I've done enough.

0:41:340:41:36

I certainly did the best that I could, I think.

0:41:360:41:38

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

0:41:410:41:43

You've been absolutely brilliant,

0:41:430:41:45

-and I hope you've both had a really good day.

-It's been fab.

0:41:450:41:47

-Yeah, it's been amazing.

-Yeah, it's been really good.

0:41:470:41:49

But Ryan can only take one of you to be his

0:41:490:41:51

partner for the Friday Final, and he has made his mind up.

0:41:510:41:54

So, Ryan, it's over to you.

0:41:540:41:56

Yeah, guys, honestly, fantastic cooking today.

0:41:560:41:59

But I had to come to a decision. I can't take both of you through.

0:41:590:42:03

If I could, I'd probably win.

0:42:030:42:05

So the person I'm going to be taking through is going to be...

0:42:050:42:08

-..Charlie.

-Oh, my God.

0:42:110:42:13

-OK.

-Well done.

-Thank you.

-Congratulations.

0:42:130:42:16

I actually can't believe that I'm going to be cooking on Friday -

0:42:160:42:19

-that's mad!

-Congratulations, Charlie.

0:42:190:42:21

I'm disappointed, having come all this way,

0:42:210:42:24

not to be coming back on Friday, but I've absolutely loved today.

0:42:240:42:28

So any last tips for Charlie for the Friday Final?

0:42:280:42:30

Basically, just take direction, just listen and just focus.

0:42:300:42:34

Just enjoy yourself. I think Charlie's going to be a great asset.

0:42:340:42:38

And she's got a bubbly character. She's a very likeable person,

0:42:380:42:41

so, you know, I think that's going to come through in the cooking.

0:42:410:42:43

I'm really excited to be working with Ryan in the final,

0:42:430:42:46

and I hope we do really well.

0:42:460:42:47

Tomorrow on Yes, Chef...

0:42:490:42:50

Three more home cooks go all-out to impress top chef Atul Kochhar.

0:42:520:42:56

I think I'm creatively stuck.

0:42:560:42:58

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

0:42:580:43:02

30 seconds to go.

0:43:020:43:04

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

0:43:040:43:07

Ryan Simpson has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to make the perfect steak tartare. Ryan 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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