0:00:02 > 0:00:03Four of the best chefs in Britain
0:00:03 > 0:00:05are on the hunt for their perfect partner.
0:00:05 > 0:00:09Three amateur home cooks are here to prove they have got what it takes
0:00:09 > 0:00:11to be paired with the best in the business
0:00:11 > 0:00:14for the cooking experience of a lifetime.
0:00:14 > 0:00:17That sauce isn't a sauce - it's solid!
0:00:18 > 0:00:21Each day, a different Michelin-starred chef
0:00:21 > 0:00:24will choose their perfect partner from three talented home cooks.
0:00:24 > 0:00:26I am definitely feeling the pressure now.
0:00:26 > 0:00:28Then, in the Friday final,
0:00:28 > 0:00:32all four pairs will go head-to-head to cook for culinary royalty,
0:00:32 > 0:00:34Pierre Koffmann.
0:00:34 > 0:00:36What makes a great chef is very hard work.
0:00:36 > 0:00:39Practice make it better.
0:00:39 > 0:00:42The professional chefs' reputations are on the line.
0:00:42 > 0:00:45It doesn't make any sense. It's just unnatural.
0:00:45 > 0:00:49But will the amateur home cooks live up to expectations?
0:00:49 > 0:00:52It's just something I've never tried to do before, more nerve-racking.
0:00:52 > 0:00:54This is Yes Chef.
0:00:56 > 0:00:58Hello, and welcome to Yes Chef.
0:00:58 > 0:01:01Let's see who's cooking in the kitchen today.
0:01:01 > 0:01:03First it's Fiona Tierney,
0:01:03 > 0:01:06a telephone researcher from Worcestershire.
0:01:06 > 0:01:10My cooking style is family with a bit of a posh twist.
0:01:10 > 0:01:12Under pressure, I'm usually OK,
0:01:12 > 0:01:14but we'll have to see how it goes today.
0:01:14 > 0:01:17Chris McGhee is a civil servant from Edinburgh.
0:01:17 > 0:01:19I think I'm quite adventurous in my cooking style,
0:01:19 > 0:01:21so there's nothing I'm scared to take on.
0:01:21 > 0:01:22I do like strong flavours,
0:01:22 > 0:01:25so I'll try and incorporate them into my meals.
0:01:25 > 0:01:29And finally Eva Caton is a full-time mum from Rugby.
0:01:29 > 0:01:32The kind of chef I'm looking for today is someone that's quite stern,
0:01:32 > 0:01:36but very helpful and can just point me in the right direction.
0:01:36 > 0:01:39Well, our cooks are at the ready, so let's meet today's chef.
0:01:41 > 0:01:44Aiden Byrne has worked in some of the best restaurants in Britain
0:01:44 > 0:01:46for the last 20 years
0:01:46 > 0:01:50and has become known for classical cooking with a modern twist.
0:01:50 > 0:01:53My main focal points are traditional marriages
0:01:53 > 0:01:55and really strong flavours.
0:01:55 > 0:01:57- Perfect.- Thanks, chef.
0:01:57 > 0:02:01He began his career working for free in a hotel kitchen,
0:02:01 > 0:02:02and at the age of 22,
0:02:02 > 0:02:05became the youngest person ever to win a Michelin star.
0:02:07 > 0:02:09Any competition you enter, you want to win it.
0:02:09 > 0:02:12I am up against my peers, and we've got to cook for Pierre Koffmann.
0:02:12 > 0:02:16It's not just one challenge - there's two big challenges there.
0:02:18 > 0:02:19So, welcome, everyone.
0:02:19 > 0:02:22Now, Aiden, you're going to be picking one of our home cooks
0:02:22 > 0:02:24to be your partner in this week's Friday final.
0:02:24 > 0:02:26What are you going to be looking for?
0:02:26 > 0:02:29Firstly, we want a great plate of food, obviously.
0:02:29 > 0:02:32But bearing in mind the challenges that Friday throws up,
0:02:32 > 0:02:35I need to see some confidence, cleanliness, organisation,
0:02:35 > 0:02:38and just keep hold of them nerves.
0:02:38 > 0:02:40Hm! Right, well, let's get on with it.
0:02:40 > 0:02:41So this is round one.
0:02:41 > 0:02:45Cooks, you have 45 minutes to create your best dish.
0:02:45 > 0:02:47Now, Aiden will be watching your every move
0:02:47 > 0:02:49to see how you cope in the kitchen,
0:02:49 > 0:02:51so no pressure(!)
0:02:51 > 0:02:54Right, guys, good luck, this is it.
0:02:54 > 0:02:56Your time starts now.
0:02:57 > 0:02:59So, our cooks are off.
0:02:59 > 0:03:01This is the first chance to impress Aiden
0:03:01 > 0:03:04with their own style of cooking.
0:03:04 > 0:03:07Today, Chris is pairing king scallops with black pudding.
0:03:07 > 0:03:10It's a classic combination which he's hoping to take
0:03:10 > 0:03:14to the next level with some diced pear, chorizo bonbons
0:03:14 > 0:03:17and a lemon hollandaise sauce.
0:03:17 > 0:03:20But with time already ticking, Chris knows he must work fast
0:03:20 > 0:03:23to ensure he gets everything on the plate.
0:03:23 > 0:03:25Yeah, I've cooked it only once in 45 minutes.
0:03:25 > 0:03:27I did have some struggle with the sauce in the past,
0:03:27 > 0:03:30but other than that, I think everything should be fine.
0:03:30 > 0:03:33Telephone researcher Fiona is also aware of the clock.
0:03:33 > 0:03:35She's chosen sticky salmon,
0:03:35 > 0:03:38topped with toasted sesame and nigella seeds,
0:03:38 > 0:03:41served with lime and a coriander rice.
0:03:41 > 0:03:44Key moments are getting the timing of the salmon, the rice
0:03:44 > 0:03:46and everything else so it's all ready at the same time.
0:03:46 > 0:03:48But the great thing about it is that
0:03:48 > 0:03:50you can get it all prepped ahead of time,
0:03:50 > 0:03:52and then 15 minutes before you want to have it,
0:03:52 > 0:03:54that's when you start cooking it.
0:03:54 > 0:03:55Over at the yellow station,
0:03:55 > 0:03:58Eva is making a mint and rosemary lamb chop
0:03:58 > 0:04:02with a red wine jus and a side of Hasselback potatoes.
0:04:02 > 0:04:06They're Swedish spuds, sliced almost right through,
0:04:06 > 0:04:08sprinkled with salt and roasted.
0:04:08 > 0:04:10Yeah, I'm feeling all right, actually.
0:04:10 > 0:04:12I am a bit nervous, but...
0:04:12 > 0:04:16You know, I just cut my finger. Can I just...?
0:04:16 > 0:04:18- Can I have a plaster, if that's OK? - Yeah, I'll go and get you one.
0:04:18 > 0:04:20Oh, thank you.
0:04:20 > 0:04:22You cut your finger already.
0:04:22 > 0:04:25- It just went in when I was cutting my potato.- Oh, no!- It's fine.
0:04:25 > 0:04:28- Just take some deep breaths... - It's fine.- ..you'll be fine.
0:04:28 > 0:04:31The strain of cooking for a professional chef
0:04:31 > 0:04:32is starting to show,
0:04:32 > 0:04:36and Eva's not the only home cook to make a mistake.
0:04:36 > 0:04:38- Chris, what's going on? - I've just cut my finger.
0:04:38 > 0:04:40- Wrap that round it there.- Thank you.
0:04:40 > 0:04:43- Here, let's help you here. - Fabulous. Thank you very much.
0:04:43 > 0:04:45- You're welcome.- Thank you. - Shout if you need me, OK?
0:04:45 > 0:04:47Will do. Thanks very much.
0:04:47 > 0:04:49As Chris makes up for lost time,
0:04:49 > 0:04:52Eva's back on track and sticking to her plan.
0:04:52 > 0:04:55I'm just cutting up the chops so they're all equal sizes
0:04:55 > 0:04:57so that they cook the same time.
0:04:57 > 0:04:59- Hi, Eva.- Hiya.- Hi.
0:04:59 > 0:05:02- Are you all right?- Yeah, are you? - I'm OK, I'm OK.
0:05:02 > 0:05:04How many times have you practised this dish?
0:05:04 > 0:05:06- I cook it quite often. - Oh, do you?- Yeah.
0:05:06 > 0:05:09- Something we like in our household, so, yeah, definitely.- Good!
0:05:09 > 0:05:10And the lamb comes medium rare?
0:05:10 > 0:05:13- I'm hoping it does today, yeah. Yeah.- Oh, good.
0:05:13 > 0:05:16- OK, we'll let you get on with that. Get out of your way.- Thank you.
0:05:20 > 0:05:23- Hi, Fiona.- Hi.- Hi.- Hi.
0:05:23 > 0:05:27- You feel confident? - Yeah, fairly good. Hopefully.
0:05:27 > 0:05:29- You look quite calm. - Yeah, and in control.
0:05:29 > 0:05:31I've made it a lot, so I'm hoping it'll be all right.
0:05:31 > 0:05:34That was my next question - you've made it many times, have you?
0:05:34 > 0:05:36- Yeah, it's my daughter's absolute favourite.- Is it?
0:05:36 > 0:05:37So she'll be thrilled.
0:05:37 > 0:05:39You could do it with your eyes closed.
0:05:39 > 0:05:42Well, maybe not quite... Not with these knives!
0:05:46 > 0:05:50- Hi, Chris.- Hiya.- How are you getting on?- Fine, I think.
0:05:50 > 0:05:53- These are my black pudding and chorizo bonbons.- Oh, nice!
0:05:53 > 0:05:55Some of my favourite ingredients in there,
0:05:55 > 0:05:58- the chorizo and the scallops. - Wanted to do them proud.
0:05:58 > 0:06:00- And is this a family favourite? - Not really.
0:06:00 > 0:06:02Probably just for my wife and friends
0:06:02 > 0:06:04- that we've made it for in the past. - Yeah.- OK.
0:06:04 > 0:06:06- Good!- Well, very excited.- OK.
0:06:06 > 0:06:08Well, we'll let you get on. Watch the knives!
0:06:13 > 0:06:16Right, cooks, you are halfway through.
0:06:20 > 0:06:23So, we've had a look at our home cooks and what they're making.
0:06:23 > 0:06:25Let's start with Fiona - what do you think of her dish?
0:06:25 > 0:06:27She's come in with quite a safe dish.
0:06:27 > 0:06:29But taking her out of that comfort zone
0:06:29 > 0:06:32and throwing the challenge at her with lots of different ingredients,
0:06:32 > 0:06:34I think she potentially might struggle.
0:06:34 > 0:06:37Obviously, the pressure of cooking for somebody like Aiden,
0:06:37 > 0:06:39because this is actually a really simple dish,
0:06:39 > 0:06:41but is it going to impress him enough? It's not difficult,
0:06:41 > 0:06:43but it's important to get everything timed right.
0:06:43 > 0:06:45So let's move on to Chris,
0:06:45 > 0:06:47and you said there's lots of nice ingredients.
0:06:47 > 0:06:49- Will they all work together? - Will they all work together?
0:06:49 > 0:06:52You've got the samphire, you've got the pear, the chorizo,
0:06:52 > 0:06:53the scallops, the black pudding,
0:06:53 > 0:06:56but I don't understand why the pear is there, I just don't get it.
0:06:56 > 0:06:57But you just never know.
0:06:57 > 0:07:00The next step for me is the hollandaise sauce, so this is
0:07:00 > 0:07:02probably the trickiest part of the dish, to be honest with you.
0:07:02 > 0:07:05- Eva's got lamb.- Again, she's playing quite safe,
0:07:05 > 0:07:08but to be able to cook a piece of lamb medium rare
0:07:08 > 0:07:10in a short space of time is no mean feat. No.
0:07:10 > 0:07:12And you're impressed that she's making her own stock as well.
0:07:12 > 0:07:15Making her own stock, the Hasselback potatoes -
0:07:15 > 0:07:17there's a lot that could go wrong there.
0:07:17 > 0:07:20I'm just frying off this lamb to get all the flavour together.
0:07:20 > 0:07:22Just going to golden this up.
0:07:22 > 0:07:24This is from my own sauce that I'm making,
0:07:24 > 0:07:26so it's basically like a stock.
0:07:26 > 0:07:29And it's the nerves that are added on to the pressure.
0:07:29 > 0:07:31I mean, two of them have cut their fingers already.
0:07:31 > 0:07:33- Poor things!- I know. - So it'll be interesting.
0:07:33 > 0:07:35- Yeah, looking forward to it.- Good.
0:07:35 > 0:07:38Aiden's looking for a partner he can work with in Friday's final,
0:07:38 > 0:07:43and Chris is hoping his hollandaise sauce will prove his culinary skill.
0:07:43 > 0:07:45The pouring the butter in is the crucial element
0:07:45 > 0:07:46to actually making the sauce.
0:07:46 > 0:07:49If the butter's too hot, the eggs could scramble
0:07:49 > 0:07:50and the sauce would be ruined at that stage.
0:07:50 > 0:07:53I'm definitely feeling the pressure. Absolutely, yeah.
0:07:57 > 0:08:00I'm just going to thicken up my sauce now.
0:08:00 > 0:08:02Add a bit of water and cornflour.
0:08:04 > 0:08:06Yes, I'm definitely feeling the pressure.
0:08:06 > 0:08:08Time is flying by for Eva and Chris.
0:08:08 > 0:08:11I need a fork and I've not seen a fork here.
0:08:11 > 0:08:13But with nothing to cook until the last ten minutes...
0:08:13 > 0:08:17I've got one here, if you want. I'm not using it.
0:08:17 > 0:08:20..all Fiona can do is watch and wait.
0:08:20 > 0:08:22- How are you getting on? - Not bad, not bad.
0:08:22 > 0:08:25I'm delighted the hollandaise sauce has actually managed to come out OK.
0:08:25 > 0:08:28That was a bit of an issue. But it seems to work quite well.
0:08:28 > 0:08:29Show me what you're going to do.
0:08:29 > 0:08:32I'm really struggling to get my head around this pear in the dish.
0:08:32 > 0:08:35- The pear goes really well with the black pudding and the chorizo.- OK.
0:08:35 > 0:08:37- Actually adds a little bit of texture to the dish as well.- OK.
0:08:37 > 0:08:39Would you usually use something else?
0:08:39 > 0:08:42Probably apple with the black pudding and the chorizo.
0:08:42 > 0:08:45OK, now I'm getting it. The scallops and the apple and the black pudding,
0:08:45 > 0:08:46and you're using the pear instead.
0:08:46 > 0:08:50Cooks, you have just 15 minutes left. 15 minutes to go.
0:08:50 > 0:08:52Your potatoes, how are they getting on?
0:08:52 > 0:08:54- They're getting on really well. - Can I have a look?- Yeah.
0:08:54 > 0:08:57- They look amazing.- Thank you. They're good, they're good.
0:08:57 > 0:09:00- They look nice and crispy.- Yeah. - They look fab.
0:09:00 > 0:09:02I'm actually going to try them at home.
0:09:02 > 0:09:04- Easy to do.- Really easy.
0:09:06 > 0:09:08- At last, something sizzling. - I know, I know.
0:09:08 > 0:09:10Just crisping off the salmon skin,
0:09:10 > 0:09:13- and then that's going to go in the oven with the seeds on top.- OK.
0:09:13 > 0:09:15Now, you cook a lot for your children, don't you?
0:09:15 > 0:09:17I cook a lot for my four 19 year olds.
0:09:17 > 0:09:18- Oh, my gosh!- Yeah.
0:09:18 > 0:09:21Two sets of twins - twins and step-twins.
0:09:21 > 0:09:23Now, I heard you sent them off to uni with a cookbook.
0:09:23 > 0:09:25- I did.- That is amazing.
0:09:25 > 0:09:28I self-published a cookbook for them called Faff Free, and they loved it.
0:09:28 > 0:09:30- Smelling nice.- It smells so good.
0:09:30 > 0:09:32- Must be something happening now. - I know!
0:09:32 > 0:09:36- Do you feel better? Are you less worried now?- I was getting nervous!
0:09:45 > 0:09:46Oh, wow. They look nice.
0:09:46 > 0:09:48Yeah, they look quite nice, I'm quite happy with them.
0:09:48 > 0:09:51- They're so crispy. - This is crispy pancetta.- Gorgeous.
0:09:51 > 0:09:53And these are the bonbons.
0:09:53 > 0:09:55- Are you big on presentation? - Oh, no.- No?
0:09:55 > 0:09:58- That's one the weakest parts of my cooking.- Oh, really?
0:09:58 > 0:10:00- Definitely, yeah.- OK.- I'll make it look as nice as I possibly can.
0:10:00 > 0:10:03- Oh, I'm so excited to eat it. - Oh, I'm glad to hear that.
0:10:07 > 0:10:10Cooks, you have just five minutes left.
0:10:11 > 0:10:14The salmon's in now, the rice is almost finished,
0:10:14 > 0:10:15just about to cook the pak choi.
0:10:15 > 0:10:16I think we're there.
0:10:16 > 0:10:19So, there's only five minutes to go. You've seen them all in action.
0:10:19 > 0:10:22- I'm extremely nervous about Fiona. - Why?- I don't know.
0:10:22 > 0:10:25I've just never seen a cook that chilled out before.
0:10:25 > 0:10:26It's just, like, unnatural.
0:10:28 > 0:10:31- And then Eva, she seems really, really nervous.- Yeah.
0:10:31 > 0:10:34- I think she's the most nervous out of all three of them.- Yeah, yeah.
0:10:34 > 0:10:36And Chris - there's a lot more going on now
0:10:36 > 0:10:37it's coming to the end as well.
0:10:37 > 0:10:40He wants to impress. He's trying to put as much as he can on the plate.
0:10:40 > 0:10:43Whether that pear in place of the apple works or not,
0:10:43 > 0:10:45- we've still yet to see. - Well, let's get back out there.
0:10:45 > 0:10:48- I'm interested to see how they plate up.- Exactly, I'm excited.
0:10:50 > 0:10:53Right, guys, you've got just two minutes left.
0:10:53 > 0:10:55Get that food on the plates.
0:10:55 > 0:10:58Our three home cooks are on the home straight,
0:10:58 > 0:11:01each one determined to deliver their best dish for Aiden.
0:11:02 > 0:11:04Eva's keeping her nerves in check
0:11:04 > 0:11:06and is hoping to impress with her flavours.
0:11:08 > 0:11:10It tastes really good.
0:11:10 > 0:11:12Yeah, it's all going to plan.
0:11:12 > 0:11:17But for Chris, turning his attention to presentation will be a real test.
0:11:17 > 0:11:19We'll have to see what I can do with this one today.
0:11:19 > 0:11:23One minute left. Just one minute to go.
0:11:23 > 0:11:26And for a previously relaxed Fiona,
0:11:26 > 0:11:29she now has to prove to a watching Aiden that her time management
0:11:29 > 0:11:33will deliver on presentation and taste.
0:11:33 > 0:11:35Come on! Get the food on the plates!
0:11:37 > 0:11:41Ten, nine, eight,
0:11:41 > 0:11:45seven, six, five, four,
0:11:45 > 0:11:48three, two, one.
0:11:48 > 0:11:51That's it. Step away from your plates. Stop cooking.
0:11:51 > 0:11:53Well, that's the end of round one, everybody.
0:11:56 > 0:11:59First to be judged is Fiona, with her dish of the day -
0:11:59 > 0:12:03sticky salmon topped with toasted sesame and nigella seeds,
0:12:03 > 0:12:08a lime rice with coriander, and spring onion and a side of pak choi.
0:12:08 > 0:12:11- Hi, Fiona.- Hi. - First dish of the day.
0:12:11 > 0:12:13You were very calm in there, weren't you?
0:12:13 > 0:12:15Well, I didn't feel as calm as it looked,
0:12:15 > 0:12:18- but because it was fish, it was a little bit last-minute.- Right.
0:12:18 > 0:12:21So if I give you a box of ingredients which you've never
0:12:21 > 0:12:23seen before, how are you going to cope with that?
0:12:23 > 0:12:25I'm really good with that, actually, because that happens
0:12:25 > 0:12:28a lot in my house, when you get down to the end of the week
0:12:28 > 0:12:31and you see what's in the fridge and that's got to be supper for eight.
0:12:31 > 0:12:34- Wow, brilliant. - Right, OK. I like that. Yeah, OK.
0:12:34 > 0:12:37Are you happy with the way the dish has turned out, the way it looks?
0:12:37 > 0:12:39Usually, when I do it for the kids, I do it, I skin the salmon,
0:12:39 > 0:12:42and I left the skin on, so that's not quite the way I'd have done it,
0:12:42 > 0:12:45- but apart from that, yeah, I'm happy with it.- Oh, good.
0:12:45 > 0:12:48- After you.- Oh, what a gentleman!
0:12:48 > 0:12:50OK, I'm going to go for the salmon.
0:13:09 > 0:13:11- So, I'm going to be brutal.- Yeah.
0:13:11 > 0:13:13- I'm going to be honest. Positive and negative.- Yeah.
0:13:13 > 0:13:17The one predominant ingredient which is standing out to me,
0:13:17 > 0:13:19and it stays there the whole time, is the sesame seeds.
0:13:19 > 0:13:22Sesame seed is one of the most powerful ingredients in the kitchen.
0:13:22 > 0:13:25- It does have a tendency to completely take over.- Yeah.
0:13:25 > 0:13:27- I think the salmon's cooked really well.- Perfectly.
0:13:27 > 0:13:30- Like, for me, that's just how I like it.- It's perfect.
0:13:30 > 0:13:32It's not too dry, it's not falling apart.
0:13:32 > 0:13:34It's holding itself together.
0:13:34 > 0:13:36- But I get what you're saying about the...- Sesame seeds.- Yeah.
0:13:36 > 0:13:38- It's a strong, strong flavour. - Overpowering.
0:13:38 > 0:13:41- Thank you very much.- Perfect. Well, well done.- Thank you.
0:13:41 > 0:13:43- Thank you very much. - Thank you very much.- Thank you.
0:13:43 > 0:13:45I thought it went really well.
0:13:45 > 0:13:47They liked the salmon, they liked the way the salmon was cooked.
0:13:47 > 0:13:49- Do you want to try it? - Yes, please, yeah.
0:13:49 > 0:13:51Too many sesame seeds, but I can understand that.
0:13:51 > 0:13:53That's lovely. I love the flavours in the rice.
0:13:53 > 0:13:54Mmm. That's lovely.
0:13:54 > 0:13:59With that list of ingredients, I was expecting really fresh flavours -
0:13:59 > 0:14:00the coriander, the lime.
0:14:00 > 0:14:02The whole thing just got a little bit lost
0:14:02 > 0:14:04because of the overuse of the sesame seeds.
0:14:04 > 0:14:06I hope I've done enough to stand out. Fingers crossed.
0:14:08 > 0:14:10Time for Chris with his dish of king scallops
0:14:10 > 0:14:13with black pudding and chorizo bonbons,
0:14:13 > 0:14:16served with crispy pancetta and a hollandaise sauce.
0:14:17 > 0:14:21- Lovely. - Welcome to the judges' chamber.
0:14:21 > 0:14:23Thank you. It's a bit daunting.
0:14:23 > 0:14:26Well, what you've got here, by just looking at it,
0:14:26 > 0:14:28is a very classical flavour combination.
0:14:28 > 0:14:30You know, this is something that I wouldn't think twice
0:14:30 > 0:14:31about putting together.
0:14:31 > 0:14:35The only curveball is replacing the pears for the apples.
0:14:35 > 0:14:38- OK, well, let's have a little taste. - Yeah, let's tuck in.
0:14:41 > 0:14:43- It's a very healthy plate of food, isn't it?- Yes.
0:14:43 > 0:14:45There's definitely plenty of food on there.
0:14:45 > 0:14:46Mmm.
0:14:49 > 0:14:53- I could eat them all day long. - Oh, they are so good!
0:14:53 > 0:14:55Really good.
0:14:55 > 0:14:58- Yeah, that's a lovely plate of food. - Oh, thanks very much.- Really nice.
0:14:58 > 0:15:00When we do scallops and black pudding and apple,
0:15:00 > 0:15:04- you would put a Granny Smith in there for a hint of acidity.- Yeah.
0:15:04 > 0:15:06- But with the lemon hollandaise, it works.- Yeah.
0:15:06 > 0:15:09I was quite impressed with your presentation skills as well...
0:15:09 > 0:15:12- That's very kind.- ..because you did say that presentation wasn't your thing.
0:15:12 > 0:15:15- It definitely isn't.- But I thought it looked really nice on the plate,
0:15:15 > 0:15:18which I should've said before I tucked in and made a mess.
0:15:18 > 0:15:20It's very accomplished cooking. I congratulate you on it.
0:15:20 > 0:15:22- Thank you very much indeed. - Well done.
0:15:22 > 0:15:25I think there were some very positive comments, so it's great to
0:15:25 > 0:15:27get those from a Michelin-starred chef of his calibre.
0:15:27 > 0:15:30Well, I don't know about you, but I thought that was absolutely tasty.
0:15:30 > 0:15:32Very accomplished cooking.
0:15:32 > 0:15:34- I'm quite excited about him, actually.- OK, cool.
0:15:34 > 0:15:36- Really, really nice.- That's lovely.
0:15:36 > 0:15:38I've seen the competition is very tough,
0:15:38 > 0:15:41so I don't know about high hopes. I'll do the best I can, though.
0:15:44 > 0:15:47And finally, it's Eva with her dish of the day -
0:15:47 > 0:15:52minted rosemary lamb chops with a balsamic jus, Hasselback potatoes,
0:15:52 > 0:15:54and a side of green beans and broccoli.
0:15:54 > 0:15:57- It almost looks like a Sunday roast. - It does.- Yeah.- Doesn't it?
0:15:57 > 0:16:00- I can't wait to get tucked in. - That's the way I cook.- Yeah.
0:16:00 > 0:16:03- Yeah. Warm, homely food, yeah. - Lovely.
0:16:03 > 0:16:05I can't wait to try one of these potatoes.
0:16:05 > 0:16:07- Ah, go on, after you.- Looks so good.
0:16:14 > 0:16:18- Mmm. The lamb's lovely.- Yeah?- Mmm.
0:16:18 > 0:16:20I'm not a lamb chop kind of guy.
0:16:20 > 0:16:22I prefer to do a rack of lamb,
0:16:22 > 0:16:24because I'm always very nervous of lamb overcooking.
0:16:24 > 0:16:27- Oh, yeah. Same.- The lamb has to be served medium rare.- Yeah.
0:16:27 > 0:16:30But, you know, you've really nailed it, cos that's perfect, isn't it?
0:16:30 > 0:16:33And there's beautiful flavours coming through as well.
0:16:33 > 0:16:35- The rosemary and the mint... - So delicious.- Beautiful.
0:16:35 > 0:16:38I like the way you've presented your broccoli as well.
0:16:38 > 0:16:40Trimmed everything off. It looks lovely on the plate.
0:16:40 > 0:16:43- Thank you very much.- Really nice. A plate of food has to look good...
0:16:43 > 0:16:46- Oh, 100%.- ..in order for you to want to eat it.- Appetising, yeah.
0:16:46 > 0:16:49- And I think you've got that. It does look lovely.- Thank you.
0:16:49 > 0:16:52I think it went really well. I'm really happy with their comments.
0:16:52 > 0:16:54- So, overall, a really good plate of food?- Absolutely, yeah.
0:16:54 > 0:16:56I think without them seasonings,
0:16:56 > 0:16:58- it would've been a very boring plate of food.- Oh, so bland.
0:16:58 > 0:16:59But she nailed it.
0:16:59 > 0:17:01- That's delicious.- Brilliant.
0:17:01 > 0:17:02The competition is tough,
0:17:02 > 0:17:05so I'm going to have to step up my game for the next round.
0:17:05 > 0:17:08Honestly, hand on heart, I'm completely undecided.
0:17:08 > 0:17:12The next challenge is not easy at all, and it will see
0:17:12 > 0:17:15whether they've got the nerves to be able to cope with this.
0:17:15 > 0:17:19With one person leaving the competition after the next round,
0:17:19 > 0:17:22these three home cooks have just one more chance to prove to Aiden
0:17:22 > 0:17:25that they're his perfect partner.
0:17:25 > 0:17:28Now, before Aiden decides who will be going home,
0:17:28 > 0:17:29he's set you a skills challenge.
0:17:29 > 0:17:32- So, Aiden, it's over to you. - Thank you very much.
0:17:32 > 0:17:37One of the dying traits of our industry is skills with knives.
0:17:37 > 0:17:39Without further ado...
0:17:39 > 0:17:40Ooh!
0:17:40 > 0:17:43What I want to see from you is whether your nerves
0:17:43 > 0:17:46are strong enough to fillet this fish.
0:17:46 > 0:17:48So the best thing to do is probably you guys come round this side
0:17:48 > 0:17:50so you can see what angle I'm coming in at.
0:17:50 > 0:17:51Come round. Come on.
0:17:53 > 0:17:55There's the backbone, and what we're trying to do
0:17:55 > 0:17:57is go on either side of that backbone.
0:17:57 > 0:18:00So I'm peeling the flesh back as I'm doing it.
0:18:00 > 0:18:03You see the way I'm peeling that back all the time?
0:18:03 > 0:18:05- So I'm not going at it blind.- Mm-hm.
0:18:07 > 0:18:10So again I'm peeling it back, using the tip of my knife.
0:18:12 > 0:18:16And there we are. That's pretty much what we're looking for. OK.
0:18:16 > 0:18:19So now the next bit is just follow the head around.
0:18:21 > 0:18:23So, exactly the same on this side.
0:18:25 > 0:18:28The bone that's inside the flesh is attaching itself to the ribcage,
0:18:28 > 0:18:30so we've got to cut through that,
0:18:30 > 0:18:33and then follow the ribcage and just peel it away.
0:18:33 > 0:18:35One fillet.
0:18:35 > 0:18:37And then the same with the other one.
0:18:37 > 0:18:40So that's the guide. You almost want to see right through that.
0:18:40 > 0:18:42Not too much flesh left on the carcass,
0:18:42 > 0:18:45but also, at the same time, a really nice, plump fillet.
0:18:45 > 0:18:46It's perfect.
0:18:46 > 0:18:48The next is taking the pin bones out.
0:18:48 > 0:18:51Look at the direction the flesh is going - it's all going that way.
0:18:51 > 0:18:53If I start pulling pin bones out this way,
0:18:53 > 0:18:55I'm going to tear the flesh.
0:18:55 > 0:18:57So I run my finger along there, where the ribcage was,
0:18:57 > 0:19:00and there's usually about five or six bones.
0:19:00 > 0:19:02Using my tweezers, just pull them out
0:19:02 > 0:19:04in the direction that the flesh is going in.
0:19:04 > 0:19:06OK, just going to give the fish a little rinse.
0:19:09 > 0:19:11Pat it dry, and then we're going to cook it.
0:19:11 > 0:19:14So we're listening for that sizzle, guys.
0:19:14 > 0:19:16So, how long will it need to be in the pan for?
0:19:16 > 0:19:18It'll probably take about three minutes.
0:19:18 > 0:19:20- And you just keep it skin side down? - Skin side down.
0:19:20 > 0:19:22Right at the last minute, turn it over.
0:19:22 > 0:19:24It's the crispy skin that you want to get.
0:19:24 > 0:19:26When you think the fish is half-cooked,
0:19:26 > 0:19:28that's when it's best to take it off,
0:19:28 > 0:19:31cos then, obviously, it's going to continue to cook.
0:19:31 > 0:19:32I always find sometimes if I've done,
0:19:32 > 0:19:34like, a sea bass with a crispy skin,
0:19:34 > 0:19:37- it goes all soggy.- Yeah. - How can you stop that?
0:19:37 > 0:19:38Just work faster.
0:19:38 > 0:19:41THEY LAUGH OK!
0:19:41 > 0:19:42So we'll turn it over now.
0:19:42 > 0:19:44Nice crispy skin.
0:19:45 > 0:19:47Put a knob of butter in.
0:19:47 > 0:19:49Then again, right at the last minute...
0:19:49 > 0:19:53some lemon juice, to just help with the freshness of it.
0:19:55 > 0:19:57There you have it.
0:20:00 > 0:20:03- Perfect.- A fillet of sea bream. - That looks gorgeous.
0:20:03 > 0:20:07- So are you all feeling confident? - Yeah.- Oh, yeah.- Good. Good.
0:20:07 > 0:20:09Right, well, if you'd like to make your way to your stations,
0:20:09 > 0:20:10we'll begin.
0:20:13 > 0:20:16Our cooks are against the clock.
0:20:16 > 0:20:18They have just 15 minutes to transform
0:20:18 > 0:20:22their fish into a perfectly cooked fillet.
0:20:22 > 0:20:23- Oh, it's so quiet!- I know.
0:20:23 > 0:20:27- The concentration is... - Very intense.- ..very intense.
0:20:27 > 0:20:29- Are you enjoying yourself? - I am, actually.- Yeah?
0:20:29 > 0:20:32Feel like I'm executing some kind of operation.
0:20:33 > 0:20:36- Remember - don't leave any food for the cats.- Yes.
0:20:37 > 0:20:40First, the cooks must carefully slice through the flesh
0:20:40 > 0:20:43without tearing it, and Fiona is feeling the pressure.
0:20:43 > 0:20:46It's just something I've never tried to do before,
0:20:46 > 0:20:48so it's just out of my comfort zone,
0:20:48 > 0:20:50which is good, but more nerve-racking.
0:20:51 > 0:20:54Whilst Aiden is looking for a cook with natural flair,
0:20:54 > 0:20:58he also needs to know they'll follow his instructions to the letter
0:20:58 > 0:21:00when it comes to the Friday final,
0:21:00 > 0:21:03and this challenge is all about precise knife skills.
0:21:05 > 0:21:08- How are you getting on? - It's strangely therapeutic, I think.
0:21:08 > 0:21:11- Are you happy so far? - Yeah, fairly happy, yeah.- Good.
0:21:11 > 0:21:14As Chris finishes filleting,
0:21:14 > 0:21:17Fiona is racing ahead and is getting to grips with the fiddly task
0:21:17 > 0:21:20of removing every pin bone.
0:21:20 > 0:21:22When you set this challenge,
0:21:22 > 0:21:23I felt a little bit... SHE GASPS
0:21:23 > 0:21:26..cos two of them already had a knife accident this morning
0:21:26 > 0:21:27- and nicked their fingers.- Yeah.
0:21:27 > 0:21:29- And it's all about the knife. - It is, yeah.
0:21:29 > 0:21:32It's all about keeping the nerves under control.
0:21:32 > 0:21:34When you do it, you make it look very easy and very simple,
0:21:34 > 0:21:37but if you're under pressure and you're nervous,
0:21:37 > 0:21:39that is not going to help.
0:21:39 > 0:21:41Once you've cut into that flesh, you've cut into the flesh.
0:21:41 > 0:21:43There's no bringing it back.
0:21:45 > 0:21:47Aiden is watching for accuracy,
0:21:47 > 0:21:50and the amount of fish left on the carcass is crucial.
0:21:50 > 0:21:53- Happy?- Yeah, I'm reasonably happy. Yeah, yeah.
0:21:53 > 0:21:55I think I've probably left a little bit too much for the cat,
0:21:55 > 0:21:58- but, um...- OK!
0:21:58 > 0:22:01Cooks, you've had ten minutes, so there's just five minutes to go.
0:22:06 > 0:22:07With time running out,
0:22:07 > 0:22:10all three cooks have started to fry their fish.
0:22:12 > 0:22:14Aiden's looking for perfectly crisp skin.
0:22:14 > 0:22:16A sizzling pan is key.
0:22:16 > 0:22:19Too cold and the fillet will end up with a soggy bottom.
0:22:23 > 0:22:26And coming from a family of fish and chip shop owners,
0:22:26 > 0:22:28Eva's feeling quietly confident.
0:22:28 > 0:22:31Over the years, I have had a lot of practice in chip shops, yeah.
0:22:31 > 0:22:35Watching my parents skin fish, it helps.
0:22:40 > 0:22:44Just two minutes left, cooks. Two minutes to go.
0:22:49 > 0:22:54Fiona is first to finish, but this challenge isn't about speed -
0:22:54 > 0:22:55it's all about precision.
0:22:56 > 0:22:5830 seconds to go.
0:23:03 > 0:23:07Chris is carefully cooking his fish, and using every last second
0:23:07 > 0:23:10to ensure his fillet meets Aiden's standards.
0:23:10 > 0:23:13Ten, nine, eight,
0:23:13 > 0:23:18seven, six, five, four,
0:23:18 > 0:23:21three, two, one.
0:23:21 > 0:23:23That's it. Step away from your fishes.
0:23:23 > 0:23:25Your time is up.
0:23:26 > 0:23:27It's the moment of truth.
0:23:27 > 0:23:29One of our home cooks will be leaving the competition
0:23:29 > 0:23:31at the end of this challenge,
0:23:31 > 0:23:33and keeping their performance from round one in mind,
0:23:33 > 0:23:36Aiden will be judging their fillets to firm up his decision.
0:23:36 > 0:23:39OK, Aiden, so it's over to you to inspect.
0:23:39 > 0:23:41I remember the first time I filleted fish,
0:23:41 > 0:23:43and it didn't look as good as any of these,
0:23:43 > 0:23:46- so I'd like to congratulate you all, first and foremost.- Well done.
0:23:46 > 0:23:48But three very different end results.
0:23:49 > 0:23:53Chris, your fish is relatively empty.
0:23:53 > 0:23:56But I think your fish should've spent more time in the pan.
0:23:56 > 0:23:59- Yeah.- Especially on the skin side. - Yeah.
0:24:01 > 0:24:04Eva, yours is by far the cleanest
0:24:04 > 0:24:07and, you know, your fish is definitely cooked through.
0:24:07 > 0:24:10It's certainly not overcooked. Nice caramelisation.
0:24:10 > 0:24:11I think you've done a really good job.
0:24:11 > 0:24:13Now I come across to you, Fiona.
0:24:13 > 0:24:15It looks like you've really struggled filleting the fish.
0:24:15 > 0:24:19- Yeah, it was the first time.- As you can see, yours is quite jagged.
0:24:19 > 0:24:21The fish has taken a bit of a battering.
0:24:21 > 0:24:24But, you know, cooking-wise, I think you've done a good job.
0:24:24 > 0:24:26Well done, all of you.
0:24:26 > 0:24:28Now, if you'd like to go back to the waiting room,
0:24:28 > 0:24:30Aiden can deliberate on who will be leaving the competition.
0:24:32 > 0:24:34The home cooks have done all they can.
0:24:34 > 0:24:36Now Aiden has to make up his mind.
0:24:36 > 0:24:38- So they've all done OK. - Yeah, yeah, yeah.
0:24:38 > 0:24:39Are you quite impressed?
0:24:39 > 0:24:42Considering the challenge, 100%, yeah, yeah.
0:24:42 > 0:24:44There's a really good one and there's a really bad one,
0:24:44 > 0:24:47but the really bad one is probably better than I done
0:24:47 > 0:24:50when I first filleted a fish, so it's not that bad.
0:24:50 > 0:24:51I think it went pretty well.
0:24:51 > 0:24:53The pressure of having a Michelin-star chef
0:24:53 > 0:24:56watching everything that you're doing is crazy.
0:24:56 > 0:24:59It wasn't great, but it wasn't an absolute disaster.
0:24:59 > 0:25:01I did get it cooked with a crispy skin,
0:25:01 > 0:25:03so I'm hoping it was good enough.
0:25:03 > 0:25:04It wasn't my best dish.
0:25:04 > 0:25:07I was disappointed that the skin wasn't crispy at all.
0:25:07 > 0:25:09I think I'll be quite lucky to get through.
0:25:09 > 0:25:12So, thinking about the first challenge and the fish,
0:25:12 > 0:25:15is there someone that quite clearly in your mind is going to go home?
0:25:15 > 0:25:20Yeah. From what I've seen so far, I most definitely have.
0:25:20 > 0:25:23- Oh, most definitely. - Most definitely have, yes.
0:25:23 > 0:25:26- OK. All right. Well, let's go break them the news.- Absolutely.
0:25:28 > 0:25:31Only two can be taken through to the next round.
0:25:31 > 0:25:34For one of our home cooks, it's time to leave the competition.
0:25:34 > 0:25:37So, cooks, you've completed two challenges for Aiden
0:25:37 > 0:25:39and he's seen what you're capable of,
0:25:39 > 0:25:42but, as you know, only one of you can be his partner
0:25:42 > 0:25:44in this week's Friday final.
0:25:44 > 0:25:46So sadly we have to say goodbye to one of you now.
0:25:46 > 0:25:50Aiden has made up his mind, so it's over to you, Aiden.
0:25:50 > 0:25:54So as you're aware, Friday is all about surprises.
0:25:54 > 0:25:58It's all about working calmly, keeping your nerves
0:25:58 > 0:26:01and being able to deliver a product that's been put in front of you
0:26:01 > 0:26:03which you've never seen before.
0:26:03 > 0:26:04So based on all that information,
0:26:04 > 0:26:07the person that I'm unfortunately going to send home...
0:26:09 > 0:26:11..is Fiona.
0:26:11 > 0:26:14- I'm terribly sorry, but thank you very much.- Thank you.
0:26:14 > 0:26:15Well done, Fiona.
0:26:16 > 0:26:18Oh, well, gutted not to go through to the next round,
0:26:18 > 0:26:20but it was really, really strong competition.
0:26:20 > 0:26:22- Well done!- Thank you.
0:26:22 > 0:26:25Ready to cook again are civil servant Chris...
0:26:25 > 0:26:27Bit of a surprise, but absolutely delighted
0:26:27 > 0:26:29to get through to the next round.
0:26:29 > 0:26:31..and full-time mum Eva.
0:26:31 > 0:26:33Quite proud of myself, actually.
0:26:33 > 0:26:35I'm really excited to see what Aiden's got in store
0:26:35 > 0:26:36for us for the next round.
0:26:36 > 0:26:39So it's time now for our third and final challenge.
0:26:39 > 0:26:42Our home cooks have been given all the ingredients
0:26:42 > 0:26:43to one of Aiden's dishes.
0:26:43 > 0:26:47They'll have just one hour to identify what everything is
0:26:47 > 0:26:48and create their own dish.
0:26:48 > 0:26:52Aiden's chosen monkfish tail and pancetta,
0:26:52 > 0:26:55a globe artichoke and chestnut mushrooms,
0:26:55 > 0:26:57shallots, garlic and thyme,
0:26:57 > 0:27:00chicken stock, and a glass of red wine.
0:27:00 > 0:27:02Easy enough for an award-winning chef,
0:27:02 > 0:27:04but what will our home cooks think?
0:27:04 > 0:27:08So this is the last chance for our home cooks to really impress Aiden.
0:27:08 > 0:27:09Any final tips?
0:27:09 > 0:27:12Just take a long hard look at what you've got, guys,
0:27:12 > 0:27:13the ingredients in front of you.
0:27:13 > 0:27:16If there's something that you find is going to be quite challenging,
0:27:16 > 0:27:18then go for it - don't leave it out.
0:27:18 > 0:27:19But good luck, enjoy yourselves,
0:27:19 > 0:27:22and, you know, just cook some really good food.
0:27:22 > 0:27:24Right, cooks. Good luck.
0:27:24 > 0:27:29Reveal your ingredients, because your time starts now.
0:27:31 > 0:27:33Garlic, shallots...
0:27:35 > 0:27:37Red wine.
0:27:37 > 0:27:39I'm not even sure what fish this is.
0:27:39 > 0:27:41I don't know.
0:27:41 > 0:27:45I'm quite happy that I sort of recognise the things that are here.
0:27:45 > 0:27:49So this is the monkfish tail, red wine, mushrooms, pancetta, shallots,
0:27:49 > 0:27:52garlic, butter, thyme and parsley, so the ingredients are fine.
0:27:52 > 0:27:54It's just what do I need to do with them within an hour
0:27:54 > 0:27:56to make something fantastic?
0:27:57 > 0:28:00- Eva.- Hi.- How are we feeling?
0:28:00 > 0:28:03Erm, quite nervous, actually, cos I've never cooked monkfish.
0:28:03 > 0:28:04I didn't even know it was monkfish
0:28:04 > 0:28:06until I heard Chris saying what it was.
0:28:06 > 0:28:08But it might not be monkfish.
0:28:08 > 0:28:11- He seemed quite clued up on his fish.- Ah, right, OK, OK.
0:28:11 > 0:28:13- Have you identified the rest of the ingredients?- Yeah.
0:28:13 > 0:28:16Mushrooms here, artichoke, and obviously shallots.
0:28:16 > 0:28:17Have you ever cooked artichokes before?
0:28:17 > 0:28:20- We don't cook them, actually, in Cyprus - we eat them raw.- OK.
0:28:20 > 0:28:22- With just salt and lemon on them, so...- Wow.- Yeah.
0:28:22 > 0:28:25Have you got an idea of what you're going to put on the plate,
0:28:25 > 0:28:26or are you still mulling it over?
0:28:26 > 0:28:29I do have a little idea, yeah. I'm not too sure yet.
0:28:29 > 0:28:32- OK.- Well, good luck. We'll leave you be.- Thank you.
0:28:32 > 0:28:34Right...
0:28:34 > 0:28:35Chris, how are we getting on?
0:28:35 > 0:28:39- Well, I think it's monkfish. - Yeah.- OK.
0:28:39 > 0:28:40It's got one big bone down the back,
0:28:40 > 0:28:42which is what I think monkfish has got,
0:28:42 > 0:28:44so there's hopefully no other bones in it.
0:28:44 > 0:28:47I've taken off some fillets... and that's about as far as I've got.
0:28:47 > 0:28:49- Right, OK. - Have you cooked artichokes before?
0:28:49 > 0:28:53No, I've not. I know roughly what to do with them.
0:28:53 > 0:28:55- OK.- Oh, good.- But we'll see how we get on with that.
0:28:55 > 0:28:56How are your nerves?
0:28:56 > 0:28:59- I've nothing to lose at this point in time, so I feel OK.- Good.
0:28:59 > 0:29:01Well, you might be getting sent home.
0:29:01 > 0:29:03Yes, I might be getting sent home.
0:29:03 > 0:29:05Hopefully not, but I'll do my best.
0:29:07 > 0:29:09With less than an hour on the clock,
0:29:09 > 0:29:12both cooks don't waste any time getting stuck in.
0:29:12 > 0:29:15They've successfully identified all the ingredients,
0:29:15 > 0:29:18but with only one place up for grabs in Friday's final,
0:29:18 > 0:29:21they're keeping their menu to themselves.
0:29:21 > 0:29:25- How are you getting on, Eva? - I think I'm doing OK. And yourself?
0:29:25 > 0:29:29Well, I know what the ingredients are, which is always a start.
0:29:29 > 0:29:30Deciding what to do with them next,
0:29:30 > 0:29:32which is a bit of a challenge, to be honest with you.
0:29:32 > 0:29:35- I have been struggling with that. - I'm getting there.
0:29:35 > 0:29:37I'm assembling something which hopefully will look like
0:29:37 > 0:29:39food on a plate at the end of it.
0:29:41 > 0:29:43What's Chris done with his artichoke?
0:29:43 > 0:29:46He's peeled it, he's taken all the leaves from the outside.
0:29:46 > 0:29:48In fairness, he's doing the right thing.
0:29:48 > 0:29:50It's just how he cooks it now.
0:29:50 > 0:29:52You really need to know what you're doing with it,
0:29:52 > 0:29:54otherwise it'll be an absolute disaster
0:29:54 > 0:29:56cos it's really, really bitter.
0:29:56 > 0:30:00- When Eva said that she eats it raw, I was just like, "Eurgh!"- I know!
0:30:00 > 0:30:02- I couldn't think of anything worse! - I've never heard of that.
0:30:02 > 0:30:04- No, me neither. - Raw with lemon.- Yeah, yeah.
0:30:04 > 0:30:07Won't be putting globe artichoke in front of Mr Koffmann raw -
0:30:07 > 0:30:10- put it that way! - With a squish of lemon.
0:30:12 > 0:30:16Cooks, you've got half an hour left, so you're halfway through.
0:30:16 > 0:30:19- Does that fill you with dread? - Of course.- Yeah.
0:30:19 > 0:30:20How are you getting on?
0:30:20 > 0:30:23It's coming to me a little bit as I go ahead, go along with it.
0:30:23 > 0:30:26- That's good.- It's coming to me. - Are you going to cook it?
0:30:26 > 0:30:28Yeah, I'm actually going to cook it. I've just decided so.
0:30:28 > 0:30:30And what have you done with your fish?
0:30:30 > 0:30:31I haven't done anything with it yet.
0:30:31 > 0:30:34- I'm going to leave that till... - The last minute?- Yeah.
0:30:34 > 0:30:37- But you still don't know what you'll do with it?- I do have an idea.
0:30:37 > 0:30:40I'm going to pan fry it and then pop it in the oven for the remainder.
0:30:40 > 0:30:42OK. I'll get out of your hair.
0:30:42 > 0:30:44Aiden's looking for a cook with a natural flair
0:30:44 > 0:30:47and creativity in the kitchen.
0:30:47 > 0:30:50But with both Eva and Chris using the same ingredients,
0:30:50 > 0:30:53it might all come down to who can capitalise on flavour.
0:30:53 > 0:30:54The biggest challenge with this dish
0:30:54 > 0:30:57is making sure I don't overcook the fish.
0:30:57 > 0:30:58I've never cooked it before,
0:30:58 > 0:31:01but I'll have to keep my eye on it as well.
0:31:01 > 0:31:04So, I see you've made your fish into smaller fillets.
0:31:04 > 0:31:06- I think it might make it easier to cook.- Right. OK.
0:31:06 > 0:31:08That's my thinking. I'll have to use the chicken stock
0:31:08 > 0:31:10and I'll maybe add some red wine to it as well.
0:31:10 > 0:31:14And then just sort of saute them in that with some thyme as well.
0:31:14 > 0:31:17- Oh, gosh. It's so hard, isn't it? - It is.- It is.
0:31:24 > 0:31:29Right, cooks, you have just 15 minutes left.
0:31:29 > 0:31:3015 minutes to go.
0:31:30 > 0:31:33Definitely feeling the pressure now.
0:31:33 > 0:31:36Eva knows this is her last chance to impress Aiden,
0:31:36 > 0:31:38and faced with some unfamiliar ingredients,
0:31:38 > 0:31:40she decides to experiment.
0:31:40 > 0:31:45- What are you doing here? - I've made a kind of, like, dip.
0:31:45 > 0:31:48- So, where is the artichoke? - It's in there.
0:31:48 > 0:31:50Sorry, let me just get my head around this.
0:31:50 > 0:31:52- So you peeled the artichoke? - And I've boiled it to soften it.
0:31:52 > 0:31:55- Right.- And then I've added some garlic and parsley.
0:31:55 > 0:31:56And what are you going to do with that?
0:31:56 > 0:31:59It's just going to be with the fish as some sort of flavour.
0:31:59 > 0:32:01I'm going to try it now. Haven't done it before.
0:32:01 > 0:32:04That's what this is all about - taking you out of your comfort zone.
0:32:04 > 0:32:08Yeah. You certainly have taken me out of my comfort zone.
0:32:08 > 0:32:10Eva's inventiveness with the artichoke
0:32:10 > 0:32:13has certainly caught Aiden's attention,
0:32:13 > 0:32:16but will her dip be worthy of a place in Friday's final?
0:32:17 > 0:32:21Meanwhile, a previously confident Chris is starting to question
0:32:21 > 0:32:22if his monkfish is cooked.
0:32:22 > 0:32:24How are you getting on?
0:32:24 > 0:32:26It's difficult because it's as thick as it is.
0:32:26 > 0:32:28I'm just not sure exactly how it's getting on
0:32:28 > 0:32:29in terms of cooking times.
0:32:29 > 0:32:32I think what I'll do is just give it a couple of minutes in the oven.
0:32:32 > 0:32:34Yeah, yeah. Good shout, yeah.
0:32:39 > 0:32:42- That looks like a rich jus you've got going on.- Yeah, it is.
0:32:42 > 0:32:43- For the mushrooms. - Wow, look at that.
0:32:43 > 0:32:46We shall see how this all pans out.
0:32:47 > 0:32:51Cooks, you only have four minutes left, just four minutes to go.
0:32:51 > 0:32:54Really, you need to start thinking about plating up.
0:32:54 > 0:32:57In the final moments of the competition,
0:32:57 > 0:33:00our home cooks must turn their attention to presentation.
0:33:00 > 0:33:02That looks lovely.
0:33:02 > 0:33:04What are your presentation skills like at home?
0:33:04 > 0:33:06- Do you present food?- I do. - Do you?- Yeah, I always do.
0:33:06 > 0:33:08When I'm at home, cos I've got four kids,
0:33:08 > 0:33:11- I literally just slop it on the plate.- Yeah, I can imagine!
0:33:11 > 0:33:14But Chris appears to be in no hurry to serve up and is using
0:33:14 > 0:33:18every last second to make sure his fish is cooked to perfection.
0:33:18 > 0:33:21Tried it and it actually tastes quite nice
0:33:21 > 0:33:22which is a bit of a surprise,
0:33:22 > 0:33:25but at the same time, a very happy surprise.
0:33:25 > 0:33:29Cooks, you only have one minute left, just one minute to go.
0:33:33 > 0:33:35- Are you going to make it, Chris? - Yeah.
0:33:35 > 0:33:37It's literally seconds to go.
0:33:39 > 0:33:42Ten, nine, eight,
0:33:42 > 0:33:46seven, six, five, four,
0:33:46 > 0:33:48three, two, one.
0:33:48 > 0:33:52That's it. Stop cooking. Step away from your plates.
0:33:52 > 0:33:54You really have done all you can.
0:33:54 > 0:33:55It's now time to taste.
0:33:58 > 0:34:03First up, it's Chris with his pan-fried monkfish and pancetta,
0:34:03 > 0:34:06served with a side of artichoke and a mushroom and red wine sauce.
0:34:09 > 0:34:11So, how do you feel after the challenge?
0:34:11 > 0:34:13It was a challenge, that has to be said.
0:34:13 > 0:34:16I knew what the ingredients were, I was quite comfortable with that,
0:34:16 > 0:34:17so I knew pretty much what to do with them,
0:34:17 > 0:34:20except the artichokes, which I hadn't cooked before.
0:34:20 > 0:34:22It looks extremely flavoursome.
0:34:22 > 0:34:25Oh, that's very kind of you. I thought it looks like a fright!
0:34:25 > 0:34:27It looks messy - there's no disputing that.
0:34:27 > 0:34:29- But the proof is in the pudding. - Yes, it sure is.
0:34:29 > 0:34:31- Let's have a little taste. - Let's have a taste.
0:34:33 > 0:34:37The one thing I am extremely intrigued about is the artichokes.
0:34:40 > 0:34:43And they're definitely cooked.
0:34:43 > 0:34:45You can taste the thyme. You can taste the garlic.
0:34:46 > 0:34:49The monkfish isn't overcooked at all.
0:34:49 > 0:34:53Honestly, if I had my eyes closed, it would be a perfect plate of food.
0:34:53 > 0:34:56- That's very kind of you. - Definitely flavoursome.
0:34:56 > 0:34:59- It's got some lovely flavours. - Powerful flavours there.
0:34:59 > 0:35:01- And you've done them justice.- Good.
0:35:01 > 0:35:04- Thank you very much. Well done. - Thank you, both.
0:35:04 > 0:35:06- How did that go?- Not bad.- Yeah?
0:35:06 > 0:35:09It looks a bit of a fright, but they thought it tasted OK,
0:35:09 > 0:35:11as long as they had their eyes shut.
0:35:11 > 0:35:13I thought they were fair, in terms of the presentation being poor,
0:35:13 > 0:35:15but they said there were strong flavours,
0:35:15 > 0:35:17which is what I enjoy in cooking, to be honest.
0:35:17 > 0:35:20The artichokes were cooked. And they were lovely.
0:35:20 > 0:35:22And I love the fact he did use everything, which is brilliant.
0:35:22 > 0:35:24I think I've done as well as I possibly could
0:35:24 > 0:35:26with what I have got in the time I've got.
0:35:26 > 0:35:29- That's really nice. Well done. - Thank you. Surprisingly good.
0:35:31 > 0:35:33Next into the tasting room is Eva.
0:35:33 > 0:35:37She's made pan-fried monkfish with a shallot and mushroom jus
0:35:37 > 0:35:39served with an artichoke dip.
0:35:39 > 0:35:42- Hello.- Hi. Are you glad that's over?
0:35:42 > 0:35:44The ingredients really did shock me
0:35:44 > 0:35:47cos I didn't even know what monkfish looked like.
0:35:47 > 0:35:49I've never cooked an artichoke before,
0:35:49 > 0:35:51so I did just make up my own thing with that.
0:35:51 > 0:35:54- Are you happy with it? - I'm happy with the way it looks.
0:35:54 > 0:35:55- Right. OK.- I think the fish...
0:35:55 > 0:35:57Well, I'm hoping the fish is cooked nicely.
0:35:57 > 0:36:01- The proof is in the pudding.- Yes. - Go for it.- OK.
0:36:01 > 0:36:03Oh, we will!
0:36:14 > 0:36:16- Definitely got a kick to it, hasn't it?- It has.- Oh, yeah.
0:36:16 > 0:36:19- It is like a pesto, really, isn't it?- Yeah.
0:36:19 > 0:36:23And some of the mushrooms and shallots with a piece of the fish...
0:36:25 > 0:36:29- The fish is slightly undercooked. - OK.- Quite undercooked.
0:36:34 > 0:36:37It is undercooked, so that will go against you, unfortunately.
0:36:37 > 0:36:38Yeah, I understand that.
0:36:38 > 0:36:39How did you cook the fish?
0:36:39 > 0:36:42- I actually pan-fried it and then put it in the oven.- Yeah.
0:36:42 > 0:36:44How long did you put it in the oven for?
0:36:44 > 0:36:46Not long enough. Obviously!
0:36:46 > 0:36:49- Probably could have done with another couple of minutes.- OK.
0:36:49 > 0:36:50There is a huge positive,
0:36:50 > 0:36:53is I've never seen an artichoke paste before.
0:36:53 > 0:36:55There's lots of different ways to cook artichokes.
0:36:55 > 0:36:57I've never seen it done like that before.
0:36:57 > 0:36:58Considering you were given an ingredient
0:36:58 > 0:37:00which you've never cooked before
0:37:00 > 0:37:02and you came up with that, then credit where it's due.
0:37:02 > 0:37:05And credit to you both, because the stark look on your faces
0:37:05 > 0:37:07when you pulled cloth back...
0:37:07 > 0:37:10- But what you've produced is a credit to you.- Thank you.- Well done.
0:37:10 > 0:37:11How did you get on?
0:37:11 > 0:37:14My monkfish was undercooked.
0:37:14 > 0:37:16Never cooked an artichoke before.
0:37:16 > 0:37:19- I did what I could.- Let's try. - Yeah, go for it.
0:37:19 > 0:37:21The fact that she undercooked the fish...
0:37:21 > 0:37:23Obviously, she'd never seen a monkfish before,
0:37:23 > 0:37:24she didn't know how much it needed cooking,
0:37:24 > 0:37:27but it was a well-presented dish and there was a component on there
0:37:27 > 0:37:29- that I'd never seen before. - Yeah.- Fair play to her.
0:37:29 > 0:37:32- That's lovely.- Yeah?- I like that. I like that a lot.
0:37:32 > 0:37:34Thank you very much.
0:37:34 > 0:37:36So, have you seen enough to make a decision
0:37:36 > 0:37:38on who you're going to take through to the Friday final?
0:37:38 > 0:37:41I have seen enough, but I'm still yet to make a decision.
0:37:41 > 0:37:42- Still deciding?- Mm.- OK.
0:37:42 > 0:37:44Hold that thought because now we are going to see
0:37:44 > 0:37:47- what you would do with those ingredients.- Ah!
0:37:47 > 0:37:50So, this is the bit where you two get to sit back and relax
0:37:50 > 0:37:52and we get to see what Aiden makes with those ingredients.
0:37:52 > 0:37:54So, it's over to you, Aiden.
0:37:54 > 0:37:57So, first and foremost, we're going to prepare the monkfish
0:37:57 > 0:38:00because we're going to use the carcass of the monkfish
0:38:00 > 0:38:02to help us make the sauce.
0:38:05 > 0:38:07Peel that straight back.
0:38:07 > 0:38:10- Ooh!- Wow.
0:38:10 > 0:38:12Comes off ever so easy.
0:38:12 > 0:38:14Not really much prep to do on a monkfish.
0:38:15 > 0:38:18And then we'll start caramelising at the bones.
0:38:18 > 0:38:21Then we'll get onto the artichoke.
0:38:21 > 0:38:23We want to try and keep as much of the artichoke heart in place.
0:38:23 > 0:38:26So you try to take off too many of these leaves at once,
0:38:26 > 0:38:28it takes a big chunk of the heart away with you,
0:38:28 > 0:38:29so you don't want to do that.
0:38:29 > 0:38:32- There's not a lot left. - There's not a lot left, no.
0:38:32 > 0:38:34Then we've got to take all that green off
0:38:34 > 0:38:35which isn't pleasant to eat.
0:38:35 > 0:38:38- There's a lot of effort for something that's so small.- Yeah.
0:38:38 > 0:38:41- I mean, I know it's tasty... - It's my favourite vegetable of all.
0:38:41 > 0:38:43- Is it?- Yeah. That's the heart, and that's the choke.
0:38:43 > 0:38:45Take the choke out, just spoon it out.
0:38:48 > 0:38:51I'm going to roast these from raw.
0:38:51 > 0:38:55Going to put the lid on, and they will roast really, really gently.
0:38:55 > 0:38:58Right, this is going to help us make the sauce, which is quite important.
0:38:58 > 0:39:00Jut going to put all these flavours in here.
0:39:00 > 0:39:02Right, now I'm going to put them in with the artichokes.
0:39:02 > 0:39:05It's all about getting as much flavour in here
0:39:05 > 0:39:06as you physically can.
0:39:06 > 0:39:08Right, now a little bit of garlic.
0:39:09 > 0:39:11In with the red wine.
0:39:13 > 0:39:15Now onto the mushrooms. Pretty much bite-size.
0:39:18 > 0:39:20Everything's going in there, on top of the garnish.
0:39:20 > 0:39:22I don't need that any more.
0:39:22 > 0:39:24Now we're just going to put a knob of butter in there
0:39:24 > 0:39:26and just let that do what it needs to do.
0:39:26 > 0:39:29So now we've got some heat in the pan, put the bigger piece in first.
0:39:36 > 0:39:38- There's not a lot of ingredients there.- No.
0:39:38 > 0:39:40What you've made is...
0:39:40 > 0:39:42If Mr Koffmann gave me these ingredients,
0:39:42 > 0:39:43we would win hands down.
0:39:43 > 0:39:46- That is his cup of tea. - Yeah.- 100%.- Yeah.
0:39:46 > 0:39:49But the likelihood is he's going to give you a pineapple and a prawn.
0:39:49 > 0:39:52THEY LAUGH
0:39:52 > 0:39:54Put the fish in.
0:39:54 > 0:39:56Put the fish in, give it a good stir around.
0:39:56 > 0:39:57Probably going to give it
0:39:57 > 0:39:59about a minute and a half on the stove there.
0:39:59 > 0:40:01Do you two think you'll attempt this dish at home?
0:40:01 > 0:40:04- Definitely.- Yeah?- It's too good not to.- It is, isn't it?- Yeah.
0:40:04 > 0:40:08Right, so, I think the fish is probably cooked enough.
0:40:08 > 0:40:10Let this rest for a minute.
0:40:10 > 0:40:11A couple of knobs of butter in there,
0:40:11 > 0:40:14and that butter is going to give us that lovely glaze. Stir it in.
0:40:14 > 0:40:16And then in with the raw thyme,
0:40:16 > 0:40:18and we're pretty much good to go with that.
0:40:20 > 0:40:23So, I'm just going to cut it into nuggets.
0:40:23 > 0:40:26- That looks perfect. - I know, it does.- Beautiful.
0:40:28 > 0:40:31Quite simply, with the garnish.
0:40:33 > 0:40:35Then the sauce.
0:40:35 > 0:40:36And that's it. There we go.
0:40:36 > 0:40:39It's almost like monkfish bourguignon with globe artichokes.
0:40:39 > 0:40:42- Incredible.- Amazing.
0:40:42 > 0:40:44- Now you get to taste.- Ah!
0:40:44 > 0:40:47What do you think of the presentation, Chris?
0:40:47 > 0:40:48Just slightly better than mine, yeah.
0:40:48 > 0:40:51Right, tuck in. Go on.
0:40:53 > 0:40:56- THEY CHUCKLE - It's so rich, the sauce.- Yeah.
0:40:56 > 0:40:58- It's fantastic. - Thank you so much, Aiden.
0:40:58 > 0:41:00You're an absolute star.
0:41:00 > 0:41:03Now, before you tell us who you're taking through to the Friday final,
0:41:03 > 0:41:06let's have a quick recap of what our cooks made earlier.
0:41:07 > 0:41:11In the first round, Chris wowed Aiden with his flavours.
0:41:11 > 0:41:14His filleted fish was slightly undercooked in the second.
0:41:16 > 0:41:18But he pushed himself out of his comfort zone
0:41:18 > 0:41:22with a mouthwatering monkfish stew in the final round.
0:41:22 > 0:41:24I think Aiden's a great chef,
0:41:24 > 0:41:26so I'd be delighted to work with him on Friday.
0:41:26 > 0:41:31Meanwhile, Eva impressed with her minted lamb in the first round,
0:41:31 > 0:41:33produced a perfectly filleted fish
0:41:33 > 0:41:36that secured her place in the competition,
0:41:36 > 0:41:40but was her artichoke dip enough to win her a place in Friday's final?
0:41:41 > 0:41:42I hope I've done enough.
0:41:42 > 0:41:44Fingers crossed, yeah.
0:41:45 > 0:41:47Congratulations to you both.
0:41:47 > 0:41:49You've been absolutely amazing today.
0:41:49 > 0:41:52But it is time for Aiden to declare his winner
0:41:52 > 0:41:55and who will be his partner in the Friday final.
0:41:55 > 0:41:57The challenge that I set you, it wasn't easy.
0:41:57 > 0:42:00It was very, very difficult. I obviously done that on purpose.
0:42:00 > 0:42:03I needed to see you guys out of your comfort zone.
0:42:03 > 0:42:05Based on the results,
0:42:05 > 0:42:08bearing in mind the challenge that's in front of us on Friday,
0:42:08 > 0:42:10the person that I'm going to choose...
0:42:11 > 0:42:13..is Chris.
0:42:13 > 0:42:16- Well done.- Well done! - Thank you very much.
0:42:16 > 0:42:18I feel absolutely amazing, fantastic.
0:42:18 > 0:42:19I'm absolutely delighted.
0:42:19 > 0:42:23Chris was the deserved winner, and I hope he does really well on Friday.
0:42:23 > 0:42:26So, Friday, any last tips for your partner?
0:42:26 > 0:42:28The main thing we need to work on,
0:42:28 > 0:42:30- I think you'll agree, is presentation.- Yeah.
0:42:30 > 0:42:33Cos we are trying to impress a three-star-Michelin chef.
0:42:33 > 0:42:35And we're going to win!
0:42:35 > 0:42:38Chris cooks from his heart. You can tell that he loves it.
0:42:38 > 0:42:39I definitely think I've made the right choice.
0:42:39 > 0:42:42It's hard to believe that I've actually been picked
0:42:42 > 0:42:44to go through to the final. I'm so thrilled.
0:42:44 > 0:42:46It really is fantastic. Can't wait for Friday.
0:42:47 > 0:42:50Tomorrow on Yes Chef...
0:42:50 > 0:42:54Three more home cooks go all out to impress top chef Stephen Terry.
0:42:54 > 0:42:56Anyone nearly finished, like me?
0:42:56 > 0:42:59It's the chance for them to work alongside the best in the business.
0:43:01 > 0:43:03But only one can become their partner in the Friday final.
0:43:05 > 0:43:07Oh!