Aiden Byrne Yes Chef


Aiden Byrne

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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 got what it takes

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to be 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 am definitely feeling the pressure now.

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Then, in the Friday final,

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all four pairs will go head-to-head to cook for culinary royalty,

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Pierre Koffmann.

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What makes a great chef is very hard work.

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Practice make it better.

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The professional chefs' reputations are on the line.

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It doesn't make any sense. It's just unnatural.

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But will the amateur home cooks live up to expectations?

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It's just something I've never tried to do before, more nerve-racking.

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This is Yes Chef.

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Hello, and welcome to Yes Chef.

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

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First it's Fiona Tierney,

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a telephone researcher from Worcestershire.

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My cooking style is family with a bit of a posh twist.

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Under pressure, I'm usually OK,

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but we'll have to see how it goes today.

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Chris McGhee is a civil servant from Edinburgh.

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I think I'm quite adventurous in my cooking style,

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so there's nothing I'm scared to take on.

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I do like strong flavours,

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so I'll try and incorporate them into my meals.

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And finally Eva Caton is a full-time mum from Rugby.

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The kind of chef I'm looking for today is someone that's quite stern,

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but very helpful and can just point me in the right direction.

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Well, our cooks are at the ready, so let's meet today's chef.

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Aiden Byrne has worked in some of the best restaurants in Britain

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for the last 20 years

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and has become known for classical cooking with a modern twist.

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My main focal points are traditional marriages

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and really strong flavours.

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-Perfect.

-Thanks, chef.

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He began his career working for free in a hotel kitchen,

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and at the age of 22,

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became the youngest person ever to win a Michelin star.

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Any competition you enter, you want to win it.

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I am up against my peers, and we've got to cook for Pierre Koffmann.

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It's not just one challenge - there's two big challenges there.

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So, welcome, everyone.

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Now, Aiden, 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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What are you going to be looking for?

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Firstly, we want a great plate of food, obviously.

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But bearing in mind the challenges that Friday throws up,

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I need to see some confidence, cleanliness, organisation,

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and just keep hold of them nerves.

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Hm! Right, well, let's get on with it.

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So this is round one.

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Cooks, you have 45 minutes to create your best dish.

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Now, Aiden will be watching your every move

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to see how you cope in the kitchen,

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so no pressure(!)

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Right, guys, good luck, this is it.

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Your time starts now.

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So, our cooks are off.

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This is the first chance to impress Aiden

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with their own style of cooking.

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Today, Chris is pairing king scallops with black pudding.

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It's a classic combination which he's hoping to take

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to the next level with some diced pear, chorizo bonbons

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and a lemon hollandaise sauce.

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But with time already ticking, Chris knows he must work fast

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to ensure he gets everything on the plate.

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Yeah, I've cooked it only once in 45 minutes.

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I did have some struggle with the sauce in the past,

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but other than that, I think everything should be fine.

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Telephone researcher Fiona is also aware of the clock.

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She's chosen sticky salmon,

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topped with toasted sesame and nigella seeds,

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served with lime and a coriander rice.

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Key moments are getting the timing of the salmon, the rice

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and everything else so it's all ready at the same time.

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But the great thing about it is that

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you can get it all prepped ahead of time,

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and then 15 minutes before you want to have it,

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that's when you start cooking it.

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Over at the yellow station,

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Eva is making a mint and rosemary lamb chop

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with a red wine jus and a side of Hasselback potatoes.

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They're Swedish spuds, sliced almost right through,

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sprinkled with salt and roasted.

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Yeah, I'm feeling all right, actually.

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I am a bit nervous, but...

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You know, I just cut my finger. Can I just...?

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-Can I have a plaster, if that's OK?

-Yeah, I'll go and get you one.

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Oh, thank you.

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You cut your finger already.

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-It just went in when I was cutting my potato.

-Oh, no!

-It's fine.

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-Just take some deep breaths...

-It's fine.

-..you'll be fine.

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The strain of cooking for a professional chef

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is starting to show,

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and Eva's not the only home cook to make a mistake.

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-Chris, what's going on?

-I've just cut my finger.

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-Wrap that round it there.

-Thank you.

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-Here, let's help you here.

-Fabulous. Thank you very much.

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-You're welcome.

-Thank you.

-Shout if you need me, OK?

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Will do. Thanks very much.

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As Chris makes up for lost time,

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Eva's back on track and sticking to her plan.

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I'm just cutting up the chops so they're all equal sizes

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so that they cook the same time.

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-Hi, Eva.

-Hiya.

-Hi.

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-Are you all right?

-Yeah, are you?

-I'm OK, I'm OK.

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How many times have you practised this dish?

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-I cook it quite often.

-Oh, do you?

-Yeah.

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-Something we like in our household, so, yeah, definitely.

-Good!

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And the lamb comes medium rare?

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-I'm hoping it does today, yeah. Yeah.

-Oh, good.

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-OK, we'll let you get on with that. Get out of your way.

-Thank you.

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-Hi, Fiona.

-Hi.

-Hi.

-Hi.

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-You feel confident?

-Yeah, fairly good. Hopefully.

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-You look quite calm.

-Yeah, and in control.

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I've made it a lot, so I'm hoping it'll be all right.

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That was my next question - you've made it many times, have you?

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-Yeah, it's my daughter's absolute favourite.

-Is it?

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So she'll be thrilled.

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You could do it with your eyes closed.

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Well, maybe not quite... Not with these knives!

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-Hi, Chris.

-Hiya.

-How are you getting on?

-Fine, I think.

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-These are my black pudding and chorizo bonbons.

-Oh, nice!

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Some of my favourite ingredients in there,

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-the chorizo and the scallops.

-Wanted to do them proud.

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-And is this a family favourite?

-Not really.

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Probably just for my wife and friends

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-that we've made it for in the past.

-Yeah.

-OK.

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-Good!

-Well, very excited.

-OK.

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Well, we'll let you get on. Watch the knives!

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Right, cooks, you are halfway through.

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So, we've had a look at our home cooks and what they're making.

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Let's start with Fiona - what do you think of her dish?

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She's come in with quite a safe dish.

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But taking her out of that comfort zone

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and throwing the challenge at her with lots of different ingredients,

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I think she potentially might struggle.

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Obviously, the pressure of cooking for somebody like Aiden,

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because this is actually a really simple dish,

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but is it going to impress him enough? It's not difficult,

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but it's important to get everything timed right.

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So let's move on to Chris,

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and you said there's lots of nice ingredients.

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-Will they all work together?

-Will they all work together?

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You've got the samphire, you've got the pear, the chorizo,

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the scallops, the black pudding,

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but I don't understand why the pear is there, I just don't get it.

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But you just never know.

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The next step for me is the hollandaise sauce, so this is

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probably the trickiest part of the dish, to be honest with you.

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-Eva's got lamb.

-Again, she's playing quite safe,

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but to be able to cook a piece of lamb medium rare

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in a short space of time is no mean feat. No.

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And you're impressed that she's making her own stock as well.

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Making her own stock, the Hasselback potatoes -

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there's a lot that could go wrong there.

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I'm just frying off this lamb to get all the flavour together.

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Just going to golden this up.

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This is from my own sauce that I'm making,

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so it's basically like a stock.

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And it's the nerves that are added on to the pressure.

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I mean, two of them have cut their fingers already.

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-Poor things!

-I know.

-So it'll be interesting.

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-Yeah, looking forward to it.

-Good.

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Aiden's looking for a partner he can work with in Friday's final,

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and Chris is hoping his hollandaise sauce will prove his culinary skill.

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The pouring the butter in is the crucial element

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to actually making the sauce.

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If the butter's too hot, the eggs could scramble

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and the sauce would be ruined at that stage.

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I'm definitely feeling the pressure. Absolutely, yeah.

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I'm just going to thicken up my sauce now.

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Add a bit of water and cornflour.

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Yes, I'm definitely feeling the pressure.

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Time is flying by for Eva and Chris.

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I need a fork and I've not seen a fork here.

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But with nothing to cook until the last ten minutes...

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I've got one here, if you want. I'm not using it.

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..all Fiona can do is watch and wait.

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-How are you getting on?

-Not bad, not bad.

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I'm delighted the hollandaise sauce has actually managed to come out OK.

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That was a bit of an issue. But it seems to work quite well.

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Show me what you're going to do.

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I'm really struggling to get my head around this pear in the dish.

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-The pear goes really well with the black pudding and the chorizo.

-OK.

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-Actually adds a little bit of texture to the dish as well.

-OK.

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Would you usually use something else?

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Probably apple with the black pudding and the chorizo.

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OK, now I'm getting it. The scallops and the apple and the black pudding,

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and you're using the pear instead.

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Cooks, you have just 15 minutes left. 15 minutes to go.

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Your potatoes, how are they getting on?

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-They're getting on really well.

-Can I have a look?

-Yeah.

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-They look amazing.

-Thank you. They're good, they're good.

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-They look nice and crispy.

-Yeah.

-They look fab.

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I'm actually going to try them at home.

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-Easy to do.

-Really easy.

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-At last, something sizzling.

-I know, I know.

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Just crisping off the salmon skin,

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-and then that's going to go in the oven with the seeds on top.

-OK.

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Now, you cook a lot for your children, don't you?

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I cook a lot for my four 19 year olds.

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-Oh, my gosh!

-Yeah.

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Two sets of twins - twins and step-twins.

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Now, I heard you sent them off to uni with a cookbook.

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-I did.

-That is amazing.

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I self-published a cookbook for them called Faff Free, and they loved it.

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-Smelling nice.

-It smells so good.

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-Must be something happening now.

-I know!

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-Do you feel better? Are you less worried now?

-I was getting nervous!

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Oh, wow. They look nice.

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Yeah, they look quite nice, I'm quite happy with them.

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-They're so crispy.

-This is crispy pancetta.

-Gorgeous.

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And these are the bonbons.

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-Are you big on presentation?

-Oh, no.

-No?

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-That's one the weakest parts of my cooking.

-Oh, really?

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-Definitely, yeah.

-OK.

-I'll make it look as nice as I possibly can.

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-Oh, I'm so excited to eat it.

-Oh, I'm glad to hear that.

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Cooks, you have just five minutes left.

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The salmon's in now, the rice is almost finished,

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just about to cook the pak choi.

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I think we're there.

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So, there's only five minutes to go. You've seen them all in action.

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-I'm extremely nervous about Fiona.

-Why?

-I don't know.

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I've just never seen a cook that chilled out before.

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It's just, like, unnatural.

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-And then Eva, she seems really, really nervous.

-Yeah.

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-I think she's the most nervous out of all three of them.

-Yeah, yeah.

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And Chris - there's a lot more going on now

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it's coming to the end as well.

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He wants to impress. He's trying to put as much as he can on the plate.

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Whether that pear in place of the apple works or not,

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-we've still yet to see.

-Well, let's get back out there.

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-I'm interested to see how they plate up.

-Exactly, I'm excited.

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Right, guys, you've got just two minutes left.

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Get that food on the plates.

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Our three home cooks are on the home straight,

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each one determined to deliver their best dish for Aiden.

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Eva's keeping her nerves in check

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and is hoping to impress with her flavours.

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It tastes really good.

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Yeah, it's all going to plan.

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But for Chris, turning his attention to presentation will be a real test.

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We'll have to see what I can do with this one today.

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One minute left. Just one minute to go.

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And for a previously relaxed Fiona,

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she now has to prove to a watching Aiden that her time management

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will deliver on presentation and taste.

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Come on! Get the food on the plates!

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Ten, nine, eight,

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seven, six, five, four,

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three, two, one.

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That's it. Step away from your plates. Stop cooking.

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Well, that's the end of round one, everybody.

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First to be judged is Fiona, with her dish of the day -

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sticky salmon topped with toasted sesame and nigella seeds,

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a lime rice with coriander, and spring onion and a side of pak choi.

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-Hi, Fiona.

-Hi.

-First dish of the day.

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You were very calm in there, weren't you?

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Well, I didn't feel as calm as it looked,

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-but because it was fish, it was a little bit last-minute.

-Right.

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So if I give you a box of ingredients which you've never

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seen before, how are you going to cope with that?

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I'm really good with that, actually, because that happens

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a lot in my house, when you get down to the end of the week

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and you see what's in the fridge and that's got to be supper for eight.

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-Wow, brilliant.

-Right, OK. I like that. Yeah, OK.

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Are you happy with the way the dish has turned out, the way it looks?

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Usually, when I do it for the kids, I do it, I skin the salmon,

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and I left the skin on, so that's not quite the way I'd have done it,

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-but apart from that, yeah, I'm happy with it.

-Oh, good.

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-After you.

-Oh, what a gentleman!

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OK, I'm going to go for the salmon.

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-So, I'm going to be brutal.

-Yeah.

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-I'm going to be honest. Positive and negative.

-Yeah.

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The one predominant ingredient which is standing out to me,

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and it stays there the whole time, is the sesame seeds.

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Sesame seed is one of the most powerful ingredients in the kitchen.

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-It does have a tendency to completely take over.

-Yeah.

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-I think the salmon's cooked really well.

-Perfectly.

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-Like, for me, that's just how I like it.

-It's perfect.

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It's not too dry, it's not falling apart.

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It's holding itself together.

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-But I get what you're saying about the...

-Sesame seeds.

-Yeah.

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-It's a strong, strong flavour.

-Overpowering.

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-Thank you very much.

-Perfect. Well, well done.

-Thank you.

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-Thank you very much.

-Thank you very much.

-Thank you.

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I thought it went really well.

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They liked the salmon, they liked the way the salmon was cooked.

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-Do you want to try it?

-Yes, please, yeah.

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Too many sesame seeds, but I can understand that.

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That's lovely. I love the flavours in the rice.

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Mmm. That's lovely.

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With that list of ingredients, I was expecting really fresh flavours -

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the coriander, the lime.

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The whole thing just got a little bit lost

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because of the overuse of the sesame seeds.

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I hope I've done enough to stand out. Fingers crossed.

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Time for Chris with his dish of king scallops

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with black pudding and chorizo bonbons,

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served with crispy pancetta and a hollandaise sauce.

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-Lovely.

-Welcome to the judges' chamber.

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Thank you. It's a bit daunting.

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Well, what you've got here, by just looking at it,

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is a very classical flavour combination.

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You know, this is something that I wouldn't think twice

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about putting together.

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The only curveball is replacing the pears for the apples.

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-OK, well, let's have a little taste.

-Yeah, let's tuck in.

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-It's a very healthy plate of food, isn't it?

-Yes.

0:14:410:14:43

There's definitely plenty of food on there.

0:14:430:14:45

Mmm.

0:14:450:14:46

-I could eat them all day long.

-Oh, they are so good!

0:14:490:14:53

Really good.

0:14:530:14:55

-Yeah, that's a lovely plate of food.

-Oh, thanks very much.

-Really nice.

0:14:550:14:58

When we do scallops and black pudding and apple,

0:14:580:15:00

-you would put a Granny Smith in there for a hint of acidity.

-Yeah.

0:15:000:15:04

-But with the lemon hollandaise, it works.

-Yeah.

0:15:040:15:06

I was quite impressed with your presentation skills as well...

0:15:060:15:09

-That's very kind.

-..because you did say that presentation wasn't your thing.

0:15:090:15:12

-It definitely isn't.

-But I thought it looked really nice on the plate,

0:15:120:15:15

which I should've said before I tucked in and made a mess.

0:15:150:15:18

It's very accomplished cooking. I congratulate you on it.

0:15:180:15:20

-Thank you very much indeed.

-Well done.

0:15:200:15:22

I think there were some very positive comments, so it's great to

0:15:220:15:25

get those from a Michelin-starred chef of his calibre.

0:15:250:15:27

Well, I don't know about you, but I thought that was absolutely tasty.

0:15:270:15:30

Very accomplished cooking.

0:15:300:15:32

-I'm quite excited about him, actually.

-OK, cool.

0:15:320:15:34

-Really, really nice.

-That's lovely.

0:15:340:15:36

I've seen the competition is very tough,

0:15:360:15:38

so I don't know about high hopes. I'll do the best I can, though.

0:15:380:15:41

And finally, it's Eva with her dish of the day -

0:15:440:15:47

minted rosemary lamb chops with a balsamic jus, Hasselback potatoes,

0:15:470:15:52

and a side of green beans and broccoli.

0:15:520:15:54

-It almost looks like a Sunday roast.

-It does.

-Yeah.

-Doesn't it?

0:15:540:15:57

-I can't wait to get tucked in.

-That's the way I cook.

-Yeah.

0:15:570:16:00

-Yeah. Warm, homely food, yeah.

-Lovely.

0:16:000:16:03

I can't wait to try one of these potatoes.

0:16:030:16:05

-Ah, go on, after you.

-Looks so good.

0:16:050:16:07

-Mmm. The lamb's lovely.

-Yeah?

-Mmm.

0:16:140:16:18

I'm not a lamb chop kind of guy.

0:16:180:16:20

I prefer to do a rack of lamb,

0:16:200:16:22

because I'm always very nervous of lamb overcooking.

0:16:220:16:24

-Oh, yeah. Same.

-The lamb has to be served medium rare.

-Yeah.

0:16:240:16:27

But, you know, you've really nailed it, cos that's perfect, isn't it?

0:16:270:16:30

And there's beautiful flavours coming through as well.

0:16:300:16:33

-The rosemary and the mint...

-So delicious.

-Beautiful.

0:16:330:16:35

I like the way you've presented your broccoli as well.

0:16:350:16:38

Trimmed everything off. It looks lovely on the plate.

0:16:380:16:40

-Thank you very much.

-Really nice. A plate of food has to look good...

0:16:400:16:43

-Oh, 100%.

-..in order for you to want to eat it.

-Appetising, yeah.

0:16:430:16:46

-And I think you've got that. It does look lovely.

-Thank you.

0:16:460:16:49

I think it went really well. I'm really happy with their comments.

0:16:490:16:52

-So, overall, a really good plate of food?

-Absolutely, yeah.

0:16:520:16:54

I think without them seasonings,

0:16:540:16:56

-it would've been a very boring plate of food.

-Oh, so bland.

0:16:560:16:58

But she nailed it.

0:16:580:16:59

-That's delicious.

-Brilliant.

0:16:590:17:01

The competition is tough,

0:17:010:17:02

so I'm going to have to step up my game for the next round.

0:17:020:17:05

Honestly, hand on heart, I'm completely undecided.

0:17:050:17:08

The next challenge is not easy at all, and it will see

0:17:080:17:12

whether they've got the nerves to be able to cope with this.

0:17:120:17:15

With one person leaving the competition after the next round,

0:17:150:17:19

these three home cooks have just one more chance to prove to Aiden

0:17:190:17:22

that they're his perfect partner.

0:17:220:17:25

Now, before Aiden decides who will be going home,

0:17:250:17:28

he's set you a skills challenge.

0:17:280:17:29

-So, Aiden, it's over to you.

-Thank you very much.

0:17:290:17:32

One of the dying traits of our industry is skills with knives.

0:17:320:17:37

Without further ado...

0:17:370:17:39

Ooh!

0:17:390:17:40

What I want to see from you is whether your nerves

0:17:400:17:43

are strong enough to fillet this fish.

0:17:430:17:46

So the best thing to do is probably you guys come round this side

0:17:460:17:48

so you can see what angle I'm coming in at.

0:17:480:17:50

Come round. Come on.

0:17:500:17:51

There's the backbone, and what we're trying to do

0:17:530:17:55

is go on either side of that backbone.

0:17:550:17:57

So I'm peeling the flesh back as I'm doing it.

0:17:570:18:00

You see the way I'm peeling that back all the time?

0:18:000:18:03

-So I'm not going at it blind.

-Mm-hm.

0:18:030:18:05

So again I'm peeling it back, using the tip of my knife.

0:18:070:18:10

And there we are. That's pretty much what we're looking for. OK.

0:18:120:18:16

So now the next bit is just follow the head around.

0:18:160:18:19

So, exactly the same on this side.

0:18:210:18:23

The bone that's inside the flesh is attaching itself to the ribcage,

0:18:250:18:28

so we've got to cut through that,

0:18:280:18:30

and then follow the ribcage and just peel it away.

0:18:300:18:33

One fillet.

0:18:330:18:35

And then the same with the other one.

0:18:350:18:37

So that's the guide. You almost want to see right through that.

0:18:370:18:40

Not too much flesh left on the carcass,

0:18:400:18:42

but also, at the same time, a really nice, plump fillet.

0:18:420:18:45

It's perfect.

0:18:450:18:46

The next is taking the pin bones out.

0:18:460:18:48

Look at the direction the flesh is going - it's all going that way.

0:18:480:18:51

If I start pulling pin bones out this way,

0:18:510:18:53

I'm going to tear the flesh.

0:18:530:18:55

So I run my finger along there, where the ribcage was,

0:18:550:18:57

and there's usually about five or six bones.

0:18:570:19:00

Using my tweezers, just pull them out

0:19:000:19:02

in the direction that the flesh is going in.

0:19:020:19:04

OK, just going to give the fish a little rinse.

0:19:040:19:06

Pat it dry, and then we're going to cook it.

0:19:090:19:11

So we're listening for that sizzle, guys.

0:19:110:19:14

So, how long will it need to be in the pan for?

0:19:140:19:16

It'll probably take about three minutes.

0:19:160:19:18

-And you just keep it skin side down?

-Skin side down.

0:19:180:19:20

Right at the last minute, turn it over.

0:19:200:19:22

It's the crispy skin that you want to get.

0:19:220:19:24

When you think the fish is half-cooked,

0:19:240:19:26

that's when it's best to take it off,

0:19:260:19:28

cos then, obviously, it's going to continue to cook.

0:19:280:19:31

I always find sometimes if I've done,

0:19:310:19:32

like, a sea bass with a crispy skin,

0:19:320:19:34

-it goes all soggy.

-Yeah.

-How can you stop that?

0:19:340:19:37

Just work faster.

0:19:370:19:38

THEY LAUGH OK!

0:19:380:19:41

So we'll turn it over now.

0:19:410:19:42

Nice crispy skin.

0:19:420:19:44

Put a knob of butter in.

0:19:450:19:47

Then again, right at the last minute...

0:19:470:19:49

some lemon juice, to just help with the freshness of it.

0:19:490:19:53

There you have it.

0:19:550:19:57

-Perfect.

-A fillet of sea bream.

-That looks gorgeous.

0:20:000:20:03

-So are you all feeling confident?

-Yeah.

-Oh, yeah.

-Good. Good.

0:20:030:20:07

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

0:20:070:20:09

we'll begin.

0:20:090:20:10

Our cooks are against the clock.

0:20:130:20:16

They have just 15 minutes to transform

0:20:160:20:18

their fish into a perfectly cooked fillet.

0:20:180:20:22

-Oh, it's so quiet!

-I know.

0:20:220:20:23

-The concentration is...

-Very intense.

-..very intense.

0:20:230:20:27

-Are you enjoying yourself?

-I am, actually.

-Yeah?

0:20:270:20:29

Feel like I'm executing some kind of operation.

0:20:290:20:32

-Remember - don't leave any food for the cats.

-Yes.

0:20:330:20:36

First, the cooks must carefully slice through the flesh

0:20:370:20:40

without tearing it, and Fiona is feeling the pressure.

0:20:400:20:43

It's just something I've never tried to do before,

0:20:430:20:46

so it's just out of my comfort zone,

0:20:460:20:48

which is good, but more nerve-racking.

0:20:480:20:50

Whilst Aiden is looking for a cook with natural flair,

0:20:510:20:54

he also needs to know they'll follow his instructions to the letter

0:20:540:20:58

when it comes to the Friday final,

0:20:580:21:00

and this challenge is all about precise knife skills.

0:21:000:21:03

-How are you getting on?

-It's strangely therapeutic, I think.

0:21:050:21:08

-Are you happy so far?

-Yeah, fairly happy, yeah.

-Good.

0:21:080:21:11

As Chris finishes filleting,

0:21:110:21:14

Fiona is racing ahead and is getting to grips with the fiddly task

0:21:140:21:17

of removing every pin bone.

0:21:170:21:20

When you set this challenge,

0:21:200:21:22

I felt a little bit... SHE GASPS

0:21:220:21:23

..cos two of them already had a knife accident this morning

0:21:230:21:26

-and nicked their fingers.

-Yeah.

0:21:260:21:27

-And it's all about the knife.

-It is, yeah.

0:21:270:21:29

It's all about keeping the nerves under control.

0:21:290:21:32

When you do it, you make it look very easy and very simple,

0:21:320:21:34

but if you're under pressure and you're nervous,

0:21:340:21:37

that is not going to help.

0:21:370:21:39

Once you've cut into that flesh, you've cut into the flesh.

0:21:390:21:41

There's no bringing it back.

0:21:410:21:43

Aiden is watching for accuracy,

0:21:450:21:47

and the amount of fish left on the carcass is crucial.

0:21:470:21:50

-Happy?

-Yeah, I'm reasonably happy. Yeah, yeah.

0:21:500:21:53

I think I've probably left a little bit too much for the cat,

0:21:530:21:55

-but, um...

-OK!

0:21:550:21:58

Cooks, you've had ten minutes, so there's just five minutes to go.

0:21:580:22:01

With time running out,

0:22:060:22:07

all three cooks have started to fry their fish.

0:22:070:22:10

Aiden's looking for perfectly crisp skin.

0:22:120:22:14

A sizzling pan is key.

0:22:140:22:16

Too cold and the fillet will end up with a soggy bottom.

0:22:160:22:19

And coming from a family of fish and chip shop owners,

0:22:230:22:26

Eva's feeling quietly confident.

0:22:260:22:28

Over the years, I have had a lot of practice in chip shops, yeah.

0:22:280:22:31

Watching my parents skin fish, it helps.

0:22:310:22:35

Just two minutes left, cooks. Two minutes to go.

0:22:400:22:44

Fiona is first to finish, but this challenge isn't about speed -

0:22:490:22:54

it's all about precision.

0:22:540:22:55

30 seconds to go.

0:22:560:22:58

Chris is carefully cooking his fish, and using every last second

0:23:030:23:07

to ensure his fillet meets Aiden's standards.

0:23:070:23:10

Ten, nine, eight,

0:23:100:23:13

seven, six, five, four,

0:23:130:23:18

three, two, one.

0:23:180:23:21

That's it. Step away from your fishes.

0:23:210:23:23

Your time is up.

0:23:230:23:25

It's the moment of truth.

0:23:260:23:27

One of our home cooks will be leaving the competition

0:23:270:23:29

at the end of this challenge,

0:23:290:23:31

and keeping their performance from round one in mind,

0:23:310:23:33

Aiden will be judging their fillets to firm up his decision.

0:23:330:23:36

OK, Aiden, so it's over to you to inspect.

0:23:360:23:39

I remember the first time I filleted fish,

0:23:390:23:41

and it didn't look as good as any of these,

0:23:410:23:43

-so I'd like to congratulate you all, first and foremost.

-Well done.

0:23:430:23:46

But three very different end results.

0:23:460:23:48

Chris, your fish is relatively empty.

0:23:490:23:53

But I think your fish should've spent more time in the pan.

0:23:530:23:56

-Yeah.

-Especially on the skin side.

-Yeah.

0:23:560:23:59

Eva, yours is by far the cleanest

0:24:010:24:04

and, you know, your fish is definitely cooked through.

0:24:040:24:07

It's certainly not overcooked. Nice caramelisation.

0:24:070:24:10

I think you've done a really good job.

0:24:100:24:11

Now I come across to you, Fiona.

0:24:110:24:13

It looks like you've really struggled filleting the fish.

0:24:130:24:15

-Yeah, it was the first time.

-As you can see, yours is quite jagged.

0:24:150:24:19

The fish has taken a bit of a battering.

0:24:190:24:21

But, you know, cooking-wise, I think you've done a good job.

0:24:210:24:24

Well done, all of you.

0:24:240:24:26

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

0:24:260:24:28

Aiden can deliberate on who will be leaving the competition.

0:24:280:24:30

The home cooks have done all they can.

0:24:320:24:34

Now Aiden has to make up his mind.

0:24:340:24:36

-So they've all done OK.

-Yeah, yeah, yeah.

0:24:360:24:38

Are you quite impressed?

0:24:380:24:39

Considering the challenge, 100%, yeah, yeah.

0:24:390:24:42

There's a really good one and there's a really bad one,

0:24:420:24:44

but the really bad one is probably better than I done

0:24:440:24:47

when I first filleted a fish, so it's not that bad.

0:24:470:24:50

I think it went pretty well.

0:24:500:24:51

The pressure of having a Michelin-star chef

0:24:510:24:53

watching everything that you're doing is crazy.

0:24:530:24:56

It wasn't great, but it wasn't an absolute disaster.

0:24:560:24:59

I did get it cooked with a crispy skin,

0:24:590:25:01

so I'm hoping it was good enough.

0:25:010:25:03

It wasn't my best dish.

0:25:030:25:04

I was disappointed that the skin wasn't crispy at all.

0:25:040:25:07

I think I'll be quite lucky to get through.

0:25:070:25:09

So, thinking about the first challenge and the fish,

0:25:090:25:12

is there someone that quite clearly in your mind is going to go home?

0:25:120:25:15

Yeah. From what I've seen so far, I most definitely have.

0:25:150:25:20

-Oh, most definitely.

-Most definitely have, yes.

0:25:200:25:23

-OK. All right. Well, let's go break them the news.

-Absolutely.

0:25:230:25:26

Only two can be taken through to the next round.

0:25:280:25:31

For one of our home cooks, it's time to leave the competition.

0:25:310:25:34

So, cooks, you've completed two challenges for Aiden

0:25:340:25:37

and he's seen what you're capable of,

0:25:370:25:39

but, as you know, only one of you can be his partner

0:25:390:25:42

in this week's Friday final.

0:25:420:25:44

So sadly we have to say goodbye to one of you now.

0:25:440:25:46

Aiden has made up his mind, so it's over to you, Aiden.

0:25:460:25:50

So as you're aware, Friday is all about surprises.

0:25:500:25:54

It's all about working calmly, keeping your nerves

0:25:540:25:58

and being able to deliver a product that's been put in front of you

0:25:580:26:01

which you've never seen before.

0:26:010:26:03

So based on all that information,

0:26:030:26:04

the person that I'm unfortunately going to send home...

0:26:040:26:07

..is Fiona.

0:26:090:26:11

-I'm terribly sorry, but thank you very much.

-Thank you.

0:26:110:26:14

Well done, Fiona.

0:26:140:26:15

Oh, well, gutted not to go through to the next round,

0:26:160:26:18

but it was really, really strong competition.

0:26:180:26:20

-Well done!

-Thank you.

0:26:200:26:22

Ready to cook again are civil servant Chris...

0:26:220:26:25

Bit of a surprise, but absolutely delighted

0:26:250:26:27

to get through to the next round.

0:26:270:26:29

..and full-time mum Eva.

0:26:290:26:31

Quite proud of myself, actually.

0:26:310:26:33

I'm really excited to see what Aiden's got in store

0:26:330:26:35

for us for the next round.

0:26:350:26:36

So it's time now for our third and final challenge.

0:26:360:26:39

Our home cooks have been given all the ingredients

0:26:390:26:42

to one of Aiden's dishes.

0:26:420:26:43

They'll have just one hour to identify what everything is

0:26:430:26:47

and create their own dish.

0:26:470:26:48

Aiden's chosen monkfish tail and pancetta,

0:26:480:26:52

a globe artichoke and chestnut mushrooms,

0:26:520:26:55

shallots, garlic and thyme,

0:26:550:26:57

chicken stock, and a glass of red wine.

0:26:570:27:00

Easy enough for an award-winning chef,

0:27:000:27:02

but what will our home cooks think?

0:27:020:27:04

So this is the last chance for our home cooks to really impress Aiden.

0:27:040:27:08

Any final tips?

0:27:080:27:09

Just take a long hard look at what you've got, guys,

0:27:090:27:12

the ingredients in front of you.

0:27:120:27:13

If there's something that you find is going to be quite challenging,

0:27:130:27:16

then go for it - don't leave it out.

0:27:160:27:18

But good luck, enjoy yourselves,

0:27:180:27:19

and, you know, just cook some really good food.

0:27:190:27:22

Right, cooks. Good luck.

0:27:220:27:24

Reveal your ingredients, because your time starts now.

0:27:240:27:29

Garlic, shallots...

0:27:310:27:33

Red wine.

0:27:350:27:37

I'm not even sure what fish this is.

0:27:370:27:39

I don't know.

0:27:390:27:41

I'm quite happy that I sort of recognise the things that are here.

0:27:410:27:45

So this is the monkfish tail, red wine, mushrooms, pancetta, shallots,

0:27:450:27:49

garlic, butter, thyme and parsley, so the ingredients are fine.

0:27:490:27:52

It's just what do I need to do with them within an hour

0:27:520:27:54

to make something fantastic?

0:27:540:27:56

-Eva.

-Hi.

-How are we feeling?

0:27:570:28:00

Erm, quite nervous, actually, cos I've never cooked monkfish.

0:28:000:28:03

I didn't even know it was monkfish

0:28:030:28:04

until I heard Chris saying what it was.

0:28:040:28:06

But it might not be monkfish.

0:28:060:28:08

-He seemed quite clued up on his fish.

-Ah, right, OK, OK.

0:28:080:28:11

-Have you identified the rest of the ingredients?

-Yeah.

0:28:110:28:13

Mushrooms here, artichoke, and obviously shallots.

0:28:130:28:16

Have you ever cooked artichokes before?

0:28:160:28:17

-We don't cook them, actually, in Cyprus - we eat them raw.

-OK.

0:28:170:28:20

-With just salt and lemon on them, so...

-Wow.

-Yeah.

0:28:200:28:22

Have you got an idea of what you're going to put on the plate,

0:28:220:28:25

or are you still mulling it over?

0:28:250:28:26

I do have a little idea, yeah. I'm not too sure yet.

0:28:260:28:29

-OK.

-Well, good luck. We'll leave you be.

-Thank you.

0:28:290:28:32

Right...

0:28:320:28:34

Chris, how are we getting on?

0:28:340:28:35

-Well, I think it's monkfish.

-Yeah.

-OK.

0:28:350:28:39

It's got one big bone down the back,

0:28:390:28:40

which is what I think monkfish has got,

0:28:400:28:42

so there's hopefully no other bones in it.

0:28:420:28:44

I've taken off some fillets... and that's about as far as I've got.

0:28:440:28:47

-Right, OK.

-Have you cooked artichokes before?

0:28:470:28:49

No, I've not. I know roughly what to do with them.

0:28:490:28:53

-OK.

-Oh, good.

-But we'll see how we get on with that.

0:28:530:28:55

How are your nerves?

0:28:550:28:56

-I've nothing to lose at this point in time, so I feel OK.

-Good.

0:28:560:28:59

Well, you might be getting sent home.

0:28:590:29:01

Yes, I might be getting sent home.

0:29:010:29:03

Hopefully not, but I'll do my best.

0:29:030:29:05

With less than an hour on the clock,

0:29:070:29:09

both cooks don't waste any time getting stuck in.

0:29:090:29:12

They've successfully identified all the ingredients,

0:29:120:29:15

but with only one place up for grabs in Friday's final,

0:29:150:29:18

they're keeping their menu to themselves.

0:29:180:29:21

-How are you getting on, Eva?

-I think I'm doing OK. And yourself?

0:29:210:29:25

Well, I know what the ingredients are, which is always a start.

0:29:250:29:29

Deciding what to do with them next,

0:29:290:29:30

which is a bit of a challenge, to be honest with you.

0:29:300:29:32

-I have been struggling with that.

-I'm getting there.

0:29:320:29:35

I'm assembling something which hopefully will look like

0:29:350:29:37

food on a plate at the end of it.

0:29:370:29:39

What's Chris done with his artichoke?

0:29:410:29:43

He's peeled it, he's taken all the leaves from the outside.

0:29:430:29:46

In fairness, he's doing the right thing.

0:29:460:29:48

It's just how he cooks it now.

0:29:480:29:50

You really need to know what you're doing with it,

0:29:500:29:52

otherwise it'll be an absolute disaster

0:29:520:29:54

cos it's really, really bitter.

0:29:540:29:56

-When Eva said that she eats it raw, I was just like, "Eurgh!"

-I know!

0:29:560:30:00

-I couldn't think of anything worse!

-I've never heard of that.

0:30:000:30:02

-No, me neither.

-Raw with lemon.

-Yeah, yeah.

0:30:020:30:04

Won't be putting globe artichoke in front of Mr Koffmann raw -

0:30:040:30:07

-put it that way!

-With a squish of lemon.

0:30:070:30:10

Cooks, you've got half an hour left, so you're halfway through.

0:30:120:30:16

-Does that fill you with dread?

-Of course.

-Yeah.

0:30:160:30:19

How are you getting on?

0:30:190:30:20

It's coming to me a little bit as I go ahead, go along with it.

0:30:200:30:23

-That's good.

-It's coming to me.

-Are you going to cook it?

0:30:230:30:26

Yeah, I'm actually going to cook it. I've just decided so.

0:30:260:30:28

And what have you done with your fish?

0:30:280:30:30

I haven't done anything with it yet.

0:30:300:30:31

-I'm going to leave that till...

-The last minute?

-Yeah.

0:30:310:30:34

-But you still don't know what you'll do with it?

-I do have an idea.

0:30:340:30:37

I'm going to pan fry it and then pop it in the oven for the remainder.

0:30:370:30:40

OK. I'll get out of your hair.

0:30:400:30:42

Aiden's looking for a cook with a natural flair

0:30:420:30:44

and creativity in the kitchen.

0:30:440:30:47

But with both Eva and Chris using the same ingredients,

0:30:470:30:50

it might all come down to who can capitalise on flavour.

0:30:500:30:53

The biggest challenge with this dish

0:30:530:30:54

is making sure I don't overcook the fish.

0:30:540:30:57

I've never cooked it before,

0:30:570:30:58

but I'll have to keep my eye on it as well.

0:30:580:31:01

So, I see you've made your fish into smaller fillets.

0:31:010:31:04

-I think it might make it easier to cook.

-Right. OK.

0:31:040:31:06

That's my thinking. I'll have to use the chicken stock

0:31:060:31:08

and I'll maybe add some red wine to it as well.

0:31:080:31:10

And then just sort of saute them in that with some thyme as well.

0:31:100:31:14

-Oh, gosh. It's so hard, isn't it?

-It is.

-It is.

0:31:140:31:17

Right, cooks, you have just 15 minutes left.

0:31:240:31:29

15 minutes to go.

0:31:290:31:30

Definitely feeling the pressure now.

0:31:300:31:33

Eva knows this is her last chance to impress Aiden,

0:31:330:31:36

and faced with some unfamiliar ingredients,

0:31:360:31:38

she decides to experiment.

0:31:380:31:40

-What are you doing here?

-I've made a kind of, like, dip.

0:31:400:31:45

-So, where is the artichoke?

-It's in there.

0:31:450:31:48

Sorry, let me just get my head around this.

0:31:480:31:50

-So you peeled the artichoke?

-And I've boiled it to soften it.

0:31:500:31:52

-Right.

-And then I've added some garlic and parsley.

0:31:520:31:55

And what are you going to do with that?

0:31:550:31:56

It's just going to be with the fish as some sort of flavour.

0:31:560:31:59

I'm going to try it now. Haven't done it before.

0:31:590:32:01

That's what this is all about - taking you out of your comfort zone.

0:32:010:32:04

Yeah. You certainly have taken me out of my comfort zone.

0:32:040:32:08

Eva's inventiveness with the artichoke

0:32:080:32:10

has certainly caught Aiden's attention,

0:32:100:32:13

but will her dip be worthy of a place in Friday's final?

0:32:130:32:16

Meanwhile, a previously confident Chris is starting to question

0:32:170:32:21

if his monkfish is cooked.

0:32:210:32:22

How are you getting on?

0:32:220:32:24

It's difficult because it's as thick as it is.

0:32:240:32:26

I'm just not sure exactly how it's getting on

0:32:260:32:28

in terms of cooking times.

0:32:280:32:29

I think what I'll do is just give it a couple of minutes in the oven.

0:32:290:32:32

Yeah, yeah. Good shout, yeah.

0:32:320:32:34

-That looks like a rich jus you've got going on.

-Yeah, it is.

0:32:390:32:42

-For the mushrooms.

-Wow, look at that.

0:32:420:32:43

We shall see how this all pans out.

0:32:430:32:46

Cooks, you only have four minutes left, just four minutes to go.

0:32:470:32:51

Really, you need to start thinking about plating up.

0:32:510:32:54

In the final moments of the competition,

0:32:540:32:57

our home cooks must turn their attention to presentation.

0:32:570:33:00

That looks lovely.

0:33:000:33:02

What are your presentation skills like at home?

0:33:020:33:04

-Do you present food?

-I do.

-Do you?

-Yeah, I always do.

0:33:040:33:06

When I'm at home, cos I've got four kids,

0:33:060:33:08

-I literally just slop it on the plate.

-Yeah, I can imagine!

0:33:080:33:11

But Chris appears to be in no hurry to serve up and is using

0:33:110:33:14

every last second to make sure his fish is cooked to perfection.

0:33:140:33:18

Tried it and it actually tastes quite nice

0:33:180:33:21

which is a bit of a surprise,

0:33:210:33:22

but at the same time, a very happy surprise.

0:33:220:33:25

Cooks, you only have one minute left, just one minute to go.

0:33:250:33:29

-Are you going to make it, Chris?

-Yeah.

0:33:330:33:35

It's literally seconds to go.

0:33:350:33:37

Ten, nine, eight,

0:33:390:33:42

seven, six, five, four,

0:33:420:33:46

three, two, one.

0:33:460:33:48

That's it. Stop cooking. Step away from your plates.

0:33:480:33:52

You really have done all you can.

0:33:520:33:54

It's now time to taste.

0:33:540:33:55

First up, it's Chris with his pan-fried monkfish and pancetta,

0:33:580:34:03

served with a side of artichoke and a mushroom and red wine sauce.

0:34:030:34:06

So, how do you feel after the challenge?

0:34:090:34:11

It was a challenge, that has to be said.

0:34:110:34:13

I knew what the ingredients were, I was quite comfortable with that,

0:34:130:34:16

so I knew pretty much what to do with them,

0:34:160:34:17

except the artichokes, which I hadn't cooked before.

0:34:170:34:20

It looks extremely flavoursome.

0:34:200:34:22

Oh, that's very kind of you. I thought it looks like a fright!

0:34:220:34:25

It looks messy - there's no disputing that.

0:34:250:34:27

-But the proof is in the pudding.

-Yes, it sure is.

0:34:270:34:29

-Let's have a little taste.

-Let's have a taste.

0:34:290:34:31

The one thing I am extremely intrigued about is the artichokes.

0:34:330:34:37

And they're definitely cooked.

0:34:400:34:43

You can taste the thyme. You can taste the garlic.

0:34:430:34:45

The monkfish isn't overcooked at all.

0:34:460:34:49

Honestly, if I had my eyes closed, it would be a perfect plate of food.

0:34:490:34:53

-That's very kind of you.

-Definitely flavoursome.

0:34:530:34:56

-It's got some lovely flavours.

-Powerful flavours there.

0:34:560:34:59

-And you've done them justice.

-Good.

0:34:590:35:01

-Thank you very much. Well done.

-Thank you, both.

0:35:010:35:04

-How did that go?

-Not bad.

-Yeah?

0:35:040:35:06

It looks a bit of a fright, but they thought it tasted OK,

0:35:060:35:09

as long as they had their eyes shut.

0:35:090:35:11

I thought they were fair, in terms of the presentation being poor,

0:35:110:35:13

but they said there were strong flavours,

0:35:130:35:15

which is what I enjoy in cooking, to be honest.

0:35:150:35:17

The artichokes were cooked. And they were lovely.

0:35:170:35:20

And I love the fact he did use everything, which is brilliant.

0:35:200:35:22

I think I've done as well as I possibly could

0:35:220:35:24

with what I have got in the time I've got.

0:35:240:35:26

-That's really nice. Well done.

-Thank you. Surprisingly good.

0:35:260:35:29

Next into the tasting room is Eva.

0:35:310:35:33

She's made pan-fried monkfish with a shallot and mushroom jus

0:35:330:35:37

served with an artichoke dip.

0:35:370:35:39

-Hello.

-Hi. Are you glad that's over?

0:35:390:35:42

The ingredients really did shock me

0:35:420:35:44

cos I didn't even know what monkfish looked like.

0:35:440:35:47

I've never cooked an artichoke before,

0:35:470:35:49

so I did just make up my own thing with that.

0:35:490:35:51

-Are you happy with it?

-I'm happy with the way it looks.

0:35:510:35:54

-Right. OK.

-I think the fish...

0:35:540:35:55

Well, I'm hoping the fish is cooked nicely.

0:35:550:35:57

-The proof is in the pudding.

-Yes.

-Go for it.

-OK.

0:35:570:36:01

Oh, we will!

0:36:010:36:03

-Definitely got a kick to it, hasn't it?

-It has.

-Oh, yeah.

0:36:140:36:16

-It is like a pesto, really, isn't it?

-Yeah.

0:36:160:36:19

And some of the mushrooms and shallots with a piece of the fish...

0:36:190:36:23

-The fish is slightly undercooked.

-OK.

-Quite undercooked.

0:36:250:36:29

It is undercooked, so that will go against you, unfortunately.

0:36:340:36:37

Yeah, I understand that.

0:36:370:36:38

How did you cook the fish?

0:36:380:36:39

-I actually pan-fried it and then put it in the oven.

-Yeah.

0:36:390:36:42

How long did you put it in the oven for?

0:36:420:36:44

Not long enough. Obviously!

0:36:440:36:46

-Probably could have done with another couple of minutes.

-OK.

0:36:460:36:49

There is a huge positive,

0:36:490:36:50

is I've never seen an artichoke paste before.

0:36:500:36:53

There's lots of different ways to cook artichokes.

0:36:530:36:55

I've never seen it done like that before.

0:36:550:36:57

Considering you were given an ingredient

0:36:570:36:58

which you've never cooked before

0:36:580:37:00

and you came up with that, then credit where it's due.

0:37:000:37:02

And credit to you both, because the stark look on your faces

0:37:020:37:05

when you pulled cloth back...

0:37:050:37:07

-But what you've produced is a credit to you.

-Thank you.

-Well done.

0:37:070:37:10

How did you get on?

0:37:100:37:11

My monkfish was undercooked.

0:37:110:37:14

Never cooked an artichoke before.

0:37:140:37:16

-I did what I could.

-Let's try.

-Yeah, go for it.

0:37:160:37:19

The fact that she undercooked the fish...

0:37:190:37:21

Obviously, she'd never seen a monkfish before,

0:37:210:37:23

she didn't know how much it needed cooking,

0:37:230:37:24

but it was a well-presented dish and there was a component on there

0:37:240:37:27

-that I'd never seen before.

-Yeah.

-Fair play to her.

0:37:270:37:29

-That's lovely.

-Yeah?

-I like that. I like that a lot.

0:37:290:37:32

Thank you very much.

0:37:320:37:34

So, have you seen enough to make a decision

0:37:340:37:36

on who you're going to take through to the Friday final?

0:37:360:37:38

I have seen enough, but I'm still yet to make a decision.

0:37:380:37:41

-Still deciding?

-Mm.

-OK.

0:37:410:37:42

Hold that thought because now we are going to see

0:37:420:37:44

-what you would do with those ingredients.

-Ah!

0:37:440:37:47

So, this is the bit where you two get to sit back and relax

0:37:470:37:50

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

0:37:500:37:52

So, it's over to you, Aiden.

0:37:520:37:54

So, first and foremost, we're going to prepare the monkfish

0:37:540:37:57

because we're going to use the carcass of the monkfish

0:37:570:38:00

to help us make the sauce.

0:38:000:38:02

Peel that straight back.

0:38:050:38:07

-Ooh!

-Wow.

0:38:070:38:10

Comes off ever so easy.

0:38:100:38:12

Not really much prep to do on a monkfish.

0:38:120:38:14

And then we'll start caramelising at the bones.

0:38:150:38:18

Then we'll get onto the artichoke.

0:38:180:38:21

We want to try and keep as much of the artichoke heart in place.

0:38:210:38:23

So you try to take off too many of these leaves at once,

0:38:230:38:26

it takes a big chunk of the heart away with you,

0:38:260:38:28

so you don't want to do that.

0:38:280:38:29

-There's not a lot left.

-There's not a lot left, no.

0:38:290:38:32

Then we've got to take all that green off

0:38:320:38:34

which isn't pleasant to eat.

0:38:340:38:35

-There's a lot of effort for something that's so small.

-Yeah.

0:38:350:38:38

-I mean, I know it's tasty...

-It's my favourite vegetable of all.

0:38:380:38:41

-Is it?

-Yeah. That's the heart, and that's the choke.

0:38:410:38:43

Take the choke out, just spoon it out.

0:38:430:38:45

I'm going to roast these from raw.

0:38:480:38:51

Going to put the lid on, and they will roast really, really gently.

0:38:510:38:55

Right, this is going to help us make the sauce, which is quite important.

0:38:550:38:58

Jut going to put all these flavours in here.

0:38:580:39:00

Right, now I'm going to put them in with the artichokes.

0:39:000:39:02

It's all about getting as much flavour in here

0:39:020:39:05

as you physically can.

0:39:050:39:06

Right, now a little bit of garlic.

0:39:060:39:08

In with the red wine.

0:39:090:39:11

Now onto the mushrooms. Pretty much bite-size.

0:39:130:39:15

Everything's going in there, on top of the garnish.

0:39:180:39:20

I don't need that any more.

0:39:200:39:22

Now we're just going to put a knob of butter in there

0:39:220:39:24

and just let that do what it needs to do.

0:39:240:39:26

So now we've got some heat in the pan, put the bigger piece in first.

0:39:260:39:29

-There's not a lot of ingredients there.

-No.

0:39:360:39:38

What you've made is...

0:39:380:39:40

If Mr Koffmann gave me these ingredients,

0:39:400:39:42

we would win hands down.

0:39:420:39:43

-That is his cup of tea.

-Yeah.

-100%.

-Yeah.

0:39:430:39:46

But the likelihood is he's going to give you a pineapple and a prawn.

0:39:460:39:49

THEY LAUGH

0:39:490:39:52

Put the fish in.

0:39:520:39:54

Put the fish in, give it a good stir around.

0:39:540:39:56

Probably going to give it

0:39:560:39:57

about a minute and a half on the stove there.

0:39:570:39:59

Do you two think you'll attempt this dish at home?

0:39:590:40:01

-Definitely.

-Yeah?

-It's too good not to.

-It is, isn't it?

-Yeah.

0:40:010:40:04

Right, so, I think the fish is probably cooked enough.

0:40:040:40:08

Let this rest for a minute.

0:40:080:40:10

A couple of knobs of butter in there,

0:40:100:40:11

and that butter is going to give us that lovely glaze. Stir it in.

0:40:110:40:14

And then in with the raw thyme,

0:40:140:40:16

and we're pretty much good to go with that.

0:40:160:40:18

So, I'm just going to cut it into nuggets.

0:40:200:40:23

-That looks perfect.

-I know, it does.

-Beautiful.

0:40:230:40:26

Quite simply, with the garnish.

0:40:280:40:31

Then the sauce.

0:40:330:40:35

And that's it. There we go.

0:40:350:40:36

It's almost like monkfish bourguignon with globe artichokes.

0:40:360:40:39

-Incredible.

-Amazing.

0:40:390:40:42

-Now you get to taste.

-Ah!

0:40:420:40:44

What do you think of the presentation, Chris?

0:40:440:40:47

Just slightly better than mine, yeah.

0:40:470:40:48

Right, tuck in. Go on.

0:40:480:40:51

-THEY CHUCKLE

-It's so rich, the sauce.

-Yeah.

0:40:530:40:56

-It's fantastic.

-Thank you so much, Aiden.

0:40:560:40:58

You're an absolute star.

0:40:580:41:00

Now, before you tell us who you're taking through to the Friday final,

0:41:000:41:03

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

0:41:030:41:06

In the first round, Chris wowed Aiden with his flavours.

0:41:070:41:11

His filleted fish was slightly undercooked in the second.

0:41:110:41:14

But he pushed himself out of his comfort zone

0:41:160:41:18

with a mouthwatering monkfish stew in the final round.

0:41:180:41:22

I think Aiden's a great chef,

0:41:220:41:24

so I'd be delighted to work with him on Friday.

0:41:240:41:26

Meanwhile, Eva impressed with her minted lamb in the first round,

0:41:260:41:31

produced a perfectly filleted fish

0:41:310:41:33

that secured her place in the competition,

0:41:330:41:36

but was her artichoke dip enough to win her a place in Friday's final?

0:41:360:41:40

I hope I've done enough.

0:41:410:41:42

Fingers crossed, yeah.

0:41:420:41:44

Congratulations to you both.

0:41:450:41:47

You've been absolutely amazing today.

0:41:470:41:49

But it is time for Aiden to declare his winner

0:41:490:41:52

and who will be his partner in the Friday final.

0:41:520:41:55

The challenge that I set you, it wasn't easy.

0:41:550:41:57

It was very, very difficult. I obviously done that on purpose.

0:41:570:42:00

I needed to see you guys out of your comfort zone.

0:42:000:42:03

Based on the results,

0:42:030:42:05

bearing in mind the challenge that's in front of us on Friday,

0:42:050:42:08

the person that I'm going to choose...

0:42:080:42:10

..is Chris.

0:42:110:42:13

-Well done.

-Well done!

-Thank you very much.

0:42:130:42:16

I feel absolutely amazing, fantastic.

0:42:160:42:18

I'm absolutely delighted.

0:42:180:42:19

Chris was the deserved winner, and I hope he does really well on Friday.

0:42:190:42:23

So, Friday, any last tips for your partner?

0:42:230:42:26

The main thing we need to work on,

0:42:260:42:28

-I think you'll agree, is presentation.

-Yeah.

0:42:280:42:30

Cos we are trying to impress a three-star-Michelin chef.

0:42:300:42:33

And we're going to win!

0:42:330:42:35

Chris cooks from his heart. You can tell that he loves it.

0:42:350:42:38

I definitely think I've made the right choice.

0:42:380:42:39

It's hard to believe that I've actually been picked

0:42:390:42:42

to go through to the final. I'm so thrilled.

0:42:420:42:44

It really is fantastic. Can't wait for Friday.

0:42:440:42:46

Tomorrow on Yes Chef...

0:42:470:42:50

Three more home cooks go all out to impress top chef Stephen Terry.

0:42:500:42:54

Anyone nearly finished, like me?

0:42:540:42:56

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

0:42:560:42:59

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

0:43:010:43:03

Oh!

0:43:050:43:07

Top chef Aiden Byrne has his eye on the prize as he puts three home cooks through a series of culinary challenges, including how to perfectly fillet a fish. Aiden will be judged by three-Michelin-starred chef Pierre Koffmann in the Friday final, so his professional pride is at stake, but which home cook will he choose?


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