0:00:07 > 0:00:09- Hey, people.- Hey!- Hi!
0:00:09 > 0:00:10I'm Lily.
0:00:10 > 0:00:14This is Sapphire, Johnny, Frank and Elektra.
0:00:14 > 0:00:16I've dragged in a few of my old friends
0:00:16 > 0:00:18- from The Dumping Ground days... - Whoo!
0:00:18 > 0:00:22..to help me with a project I'm doing on healthy eating at my catering college.
0:00:22 > 0:00:25We've all chosen our favourite recipes and shoved them into a hat
0:00:25 > 0:00:28for another person to select at random and make the meal.
0:00:28 > 0:00:31So, the person who suggested the recipe is going to stand
0:00:31 > 0:00:33and criticise them heavily while they cook.
0:00:33 > 0:00:35Although I'm cooking today, so there'll be
0:00:35 > 0:00:37no criticising to be done!
0:00:37 > 0:00:40Hat, hat, hat, hat, hat, hat, hat!
0:00:40 > 0:00:44OK, so, it's my turn to choose. I'm going to choose...
0:00:44 > 0:00:46DRUMROLL
0:00:46 > 0:00:48Sapphire's Spectacular Stir Fry.
0:00:48 > 0:00:51So, Saph, tell us about your recipe.
0:00:51 > 0:00:54Well, pure and simple, it tastes great, fantastic textures,
0:00:54 > 0:00:57delicious and savoury and the colours in it
0:00:57 > 0:00:59remind me of my bedroom walls in The Dumping Ground.
0:00:59 > 0:01:03Very colourful! So, you'd better do it right, that's all I'm saying.
0:01:03 > 0:01:07- This will be the best stir fry you've ever tasted.- Go for it!
0:01:07 > 0:01:10Right, we're going to go away and come back and make sure
0:01:10 > 0:01:13the food's all prepped so this doesn't become a show about chopping garlic.
0:01:13 > 0:01:18- Though I'd watch that. - What do you mean?!- It'd be relaxing!
0:01:18 > 0:01:20ALL TALK AT ONCE
0:01:20 > 0:01:22Ta-da! Right, here it is.
0:01:22 > 0:01:26So, two tablespoons of sunflower oil, four spring onions cut into
0:01:26 > 0:01:294cm lengths, we have one crushed garlic clove,
0:01:29 > 0:01:33one cm of fresh ginger - that's chopped and peeled -
0:01:33 > 0:01:35there's one carrot...
0:01:35 > 0:01:38- What are you doing?- Yeah, are you trying to put everyone to sleep?
0:01:38 > 0:01:40Right, excuse me, this is my project
0:01:40 > 0:01:44and that's how they talk on all the cookery shows, so zip it.
0:01:44 > 0:01:45Right.
0:01:45 > 0:01:47You should be heating the oil.
0:01:48 > 0:01:49I was going to heat the oil!
0:01:49 > 0:01:52OK, cos it has to be hot, but only cook it
0:01:52 > 0:01:55for a minute because if it all goes brown, I am not eating it.
0:01:55 > 0:01:59How about all of you take a nice big step back? Yeah? Thank you!
0:01:59 > 0:02:01Wait till it's hot, though.
0:02:01 > 0:02:06Now, the ginger, the spring onions and the garlic goes in
0:02:06 > 0:02:09for one minute, because what will happen? It'll all go brown.
0:02:09 > 0:02:11Is there an echo in here or something?
0:02:13 > 0:02:16It helps if the person you're cooking for isn't a whinge bag.
0:02:16 > 0:02:19- Oh!- Right, it's nearly time to add the first bit.- OK, yeah.
0:02:19 > 0:02:21- The oil should be hot enough now. - Oh, thanks for that, Saph.
0:02:21 > 0:02:25Do you know what? Having spent a year and a half in catering college, I wouldn't have known.
0:02:25 > 0:02:28- I would not have known(!)- Meow!
0:02:28 > 0:02:29Right. That should be...
0:02:29 > 0:02:32Stir it, then.
0:02:32 > 0:02:34I'm just playing!
0:02:34 > 0:02:36Do you know what, I was going to tell you how much I missed you,
0:02:36 > 0:02:37but now I'm not so sure.
0:02:37 > 0:02:40- Oh, no, please, don't get all emotional.- Right.
0:02:40 > 0:02:43So, we're going to zip through it now, and we're going to show you
0:02:43 > 0:02:47just the cookery steps so you can see how easy it is with all the prep done.
0:02:47 > 0:02:48Jump cut!
0:02:49 > 0:02:53So, reduce the heat to medium
0:02:53 > 0:02:57and then you add the carrots...
0:02:59 > 0:03:02..the baby corn and the peppers.
0:03:04 > 0:03:05Jump cut!
0:03:07 > 0:03:09And after two minutes, they're done perfectly.
0:03:09 > 0:03:13- Now it's time for the courgettes and sugar snaps.- Oh, more veg?!
0:03:13 > 0:03:17- Yeah, this is crazy healthy!- Well, what can I say? My body's a temple!
0:03:17 > 0:03:20OK, so you want to keep those colours vibrant,
0:03:20 > 0:03:22toss the ingredients from the centre of the wok to the side,
0:03:22 > 0:03:24just keep them moving.
0:03:24 > 0:03:26- Ooh, classy!- I've seen better.
0:03:26 > 0:03:28Hey, guys, I know what I'm doing.
0:03:29 > 0:03:31Then after three minutes...
0:03:31 > 0:03:36You add your water...and then you add your two tablespoons
0:03:36 > 0:03:39of hoisin sauce and your two of low-salt soy sauce.
0:03:39 > 0:03:41Same taste - just better for you.
0:03:41 > 0:03:43And then, after you've done that,
0:03:43 > 0:03:46you turn the heat back up for two minutes.
0:03:46 > 0:03:50- Jump cut!- Jump cut!- Jump cut!
0:03:54 > 0:03:57- Done.- Ooh!
0:03:58 > 0:04:01You would serve this with rice or noodles,
0:04:01 > 0:04:04which are found in microwaveable packets everywhere.
0:04:04 > 0:04:08And there you have it - a quick, easy, fun and fabulous healthy meal,
0:04:08 > 0:04:10and even though you've done all the prep yourself,
0:04:10 > 0:04:12it's made in under 30 minutes.
0:04:12 > 0:04:14Let's try it.
0:04:14 > 0:04:17- Bit of rice.- Looks good.
0:04:20 > 0:04:24Mm. We'll make a cook of you yet. Mm!
0:04:24 > 0:04:27Lily, you should've spent a little more time cooking
0:04:27 > 0:04:29in the house and a little less time winding everyone up.
0:04:29 > 0:04:31Where's the fun in that?!
0:04:31 > 0:04:36Anyway, see you next time for some more awesomeness in the kitchen.
0:04:36 > 0:04:39ALL TALK AT ONCE
0:04:48 > 0:04:50Ohhh.....
0:04:50 > 0:04:55Elektra's Fantastic Fruit Kebabs.
0:04:55 > 0:04:58My kebabs are amazing and fast.
0:04:58 > 0:05:01I don't have time for messing about!
0:05:01 > 0:05:04Internet-based T-shirt design companies do not run themselves.
0:05:04 > 0:05:07I want food to be like that - bam! Ready.
0:05:07 > 0:05:09I want food to be so fast, if you put it in the microwave,
0:05:09 > 0:05:13- you go back in time. - OK, we get it. It's quick!
0:05:13 > 0:05:16Well, then, why aren't we jump cutting? Come on, people! Jump cut!
0:05:16 > 0:05:23Fruit, chocolate, cream, butter and...an orange for the zest.
0:05:23 > 0:05:26- That's it.- Please, Elektra, do the ingredients properly.
0:05:26 > 0:05:30I don't have time for grams and amounts. I've already moved on.
0:05:30 > 0:05:32Frank, prepare the fruit.
0:05:32 > 0:05:36You'd get a really good mark-up on these if you sold them.
0:05:36 > 0:05:39Are you still trying to make fast money, Frank?
0:05:39 > 0:05:43I thought your business course was teaching you how to do it properly?
0:05:43 > 0:05:48- No, seriously, how much do you think you would get with it?- Hey!
0:05:48 > 0:05:51Hands off the chocolate!
0:05:51 > 0:05:53Jump cut!
0:05:53 > 0:05:57- So, take out the stalks...- Hm-mm.
0:05:57 > 0:06:02..and cut in half if it's too big.
0:06:02 > 0:06:04Great. Go on! No time for talking.
0:06:04 > 0:06:07Keep cutting the strawberries, Frank!
0:06:13 > 0:06:16- We can make...- Right.
0:06:17 > 0:06:20..a mango hedgehog!
0:06:20 > 0:06:24A mango hedgehog! Frank, mate, you're a genius!
0:06:24 > 0:06:27A mango genius.
0:06:28 > 0:06:32We're not going to bother showing you how to cut a banana.
0:06:32 > 0:06:35Although, when preparing it in advance,
0:06:35 > 0:06:38squeeze lemon juice over it to stop it from going brown.
0:06:38 > 0:06:41- But you know this isn't actually cooking, right?- Excuse me?
0:06:41 > 0:06:47- You're just chopping up fruit. - I'm melting chocolate, actually.
0:06:47 > 0:06:50Stirring warm things together is considered cooking.
0:06:50 > 0:06:51And so what, anyway?
0:06:51 > 0:06:54I mean, you've got your five a day,
0:06:54 > 0:06:56vitamins and minerals and fibre,
0:06:56 > 0:07:00and a little bit of chocolate and cream, because we deserve
0:07:00 > 0:07:03a little bit of chocolate and cream in our lives every now and again.
0:07:03 > 0:07:05Don't we, Sapphire?
0:07:05 > 0:07:08Fruit and veg is better for you when you haven't cooked it as much.
0:07:08 > 0:07:10This fruit happens to have chocolate sauce on it,
0:07:10 > 0:07:15which is considered cooking, thank you very much.
0:07:15 > 0:07:17Frank, show 'em the sauce.
0:07:17 > 0:07:20Um...we haven't made the sauce.
0:07:20 > 0:07:24- Well, we'd better jump cut, then. - I think so.
0:07:27 > 0:07:30Kebab done, sauce on.
0:07:30 > 0:07:33Slightly boiling water underneath,
0:07:33 > 0:07:36and broken up chocolate bits in a bowl on top, not touching the water.
0:07:36 > 0:07:41It's really important that the bowl isn't touching the water.
0:07:41 > 0:07:42And only stir it occasionally,
0:07:42 > 0:07:45otherwise it'll turn into something like shoe polish.
0:07:45 > 0:07:48Remember that bit where Lily said that Frank was cooking?
0:07:48 > 0:07:51Frank is heating up the cream, butter,
0:07:51 > 0:07:53orange juice and orange zest.
0:07:53 > 0:07:56You are such a control freak, like, you haven't changed a bit.
0:07:56 > 0:08:01I am not! You just can't let the cream boil! Here, let me do it.
0:08:01 > 0:08:05Just keep stirring it and then you pour it into the chocolate.
0:08:05 > 0:08:10- Yeah, is it supposed to look like that?- Shoe polish!
0:08:10 > 0:08:11Should have let me do that bit!
0:08:13 > 0:08:16- Lily, can we edit this bit out? - Um, yes. Shall we do it again?
0:08:18 > 0:08:23It should be...smooth and glossy.
0:08:23 > 0:08:26Well done, Elektra.
0:08:26 > 0:08:28I'm just going to pour it on...
0:08:32 > 0:08:38Spread it out...and then, leave it to cool.
0:08:38 > 0:08:40- Awesome.- So?
0:08:40 > 0:08:43- Yeah, looks pretty good.- Thank you!
0:08:43 > 0:08:45But you still haven't said why you chose it.
0:08:45 > 0:08:48Because I never made it for anyone at The Dumping Ground.
0:08:48 > 0:08:50But if I was there now,
0:08:50 > 0:08:53this is exactly the kind of thing I would make for everyone.
0:08:53 > 0:08:55Everyone in the kitchen, having a laugh,
0:08:55 > 0:08:58getting chocolate everywhere, basically ruining everything.
0:08:58 > 0:09:00But it would be a lot of fun.
0:09:01 > 0:09:07- So, here's to The Dumping Ground. Go on, Saph.- To The Dumping Ground!
0:09:09 > 0:09:12So where are we going to sell these?
0:09:12 > 0:09:15Frank, we are not selling my kebabs!
0:09:20 > 0:09:24- Whoooooooa!- I will be doing...
0:09:24 > 0:09:28- Lily's Fabulous Fishfingers. - Yum!- OK. Elektra?
0:09:28 > 0:09:33You are going to love these. OK, everyone? Jump cut!
0:09:35 > 0:09:38Yeah, very funny, guys! Shall we try this again?
0:09:38 > 0:09:40One, two, three - jump cut!
0:09:41 > 0:09:43All right, so I'm going to be making the breadcrumbs,
0:09:43 > 0:09:47whilst my assistant is sorting out the fish.
0:09:47 > 0:09:49- What's wrong with fishfingers from the shop, anyway?- Oh, nothing.
0:09:49 > 0:09:51I used to live on them.
0:09:51 > 0:09:54I made them for my sisters and on the DG, but then I saw someone actually make them
0:09:54 > 0:09:57on a cooking show and I thought I'd give them a try,
0:09:57 > 0:09:59and when I did they were unreal,
0:09:59 > 0:10:03so, it just...it makes me think of getting through the bad times and...
0:10:03 > 0:10:04WHIRRING
0:10:04 > 0:10:07Oh! I'm sorry - I thought you were finished!
0:10:07 > 0:10:10- You're still sentimental, then, Johnny.- Oh, you know it!
0:10:10 > 0:10:13- All right, who's ready for some more noise?- More noise!
0:10:16 > 0:10:19If you don't have a food processor, you can grate the bread.
0:10:19 > 0:10:22Johnny's doing that while I'm patting the fish down
0:10:22 > 0:10:25with kitchen paper to make sure it's dry,
0:10:25 > 0:10:29and then cutting them into strips, 2cm by 8cm.
0:10:30 > 0:10:33And make sure that you've checked for bones as well. All right.
0:10:33 > 0:10:36And now we need everything lined up cos this next bit's fun.
0:10:36 > 0:10:39Assembly-line jump cut!
0:10:39 > 0:10:43- All right! Are you ready?- Yeah.- OK.
0:10:43 > 0:10:45Assistant, fish strip.
0:10:47 > 0:10:49Thank you very much!
0:10:49 > 0:10:53Right, so, lightly coat the fish strip in flour and black pepper,
0:10:53 > 0:10:55plus garlic and paprika as well if you want,
0:10:55 > 0:10:59- and then shake off the extra.- Then you've got to dunk it in the egg.
0:10:59 > 0:11:03And then dunk it in the breadcrumbs and make sure it's all covered.
0:11:03 > 0:11:07- Yeah.- That's it. Make sure you haven't missed anything.- Mm-hm.
0:11:07 > 0:11:12- There you go.- OK. Assistant, jump cut.- Do your own jump cut!
0:11:13 > 0:11:14All right.
0:11:14 > 0:11:18We've just washed our hands cos we've been handling raw fish. OK.
0:11:18 > 0:11:21These babies need to sit in the fridge for ten minutes.
0:11:21 > 0:11:25- There you go. See you in ten, little fishes.- Jump cut!
0:11:27 > 0:11:29All right.
0:11:29 > 0:11:31So, these have had time to chill for a while now,
0:11:31 > 0:11:34so the breadcrumbs should be nice and set. Lily, my assistant...
0:11:34 > 0:11:37You've really got to stop doing that!
0:11:37 > 0:11:38..had already turned on the oven,
0:11:38 > 0:11:40so it should now be preheated to 200 degrees.
0:11:40 > 0:11:44OK, kitchen assistant Lily, please can you pass me the baking tray?
0:11:44 > 0:11:45Ta.
0:11:45 > 0:11:49Now, kitchen assistant Lily, please can you pass me the cooking tongs?
0:11:49 > 0:11:53- Oh, sorry, Johnny! - No worries. All right.
0:11:53 > 0:11:56Now you can transfer the fishfingers over to the baking tray
0:11:56 > 0:11:59and give them a little drizzle of oil.
0:11:59 > 0:12:01And then...oven gloves.
0:12:02 > 0:12:03- Thank you.- Here.
0:12:03 > 0:12:08Into the oven for six minutes.
0:12:08 > 0:12:11Big fat time lapse!
0:12:16 > 0:12:18- Six minutes!- All right, OK.
0:12:18 > 0:12:22So after six minutes, you need to flip your fishfingers over
0:12:22 > 0:12:26and then just stick them in for another six minutes.
0:12:27 > 0:12:28Aaaah!
0:12:30 > 0:12:34Okey dokey! Awesome.
0:12:35 > 0:12:40Right, so, you can serve them with sweet potato wedges and peas,
0:12:40 > 0:12:42or just dunked in ketchup.
0:12:42 > 0:12:45They are kitchen assistant Lily's Fabulous Fishfingers!
0:12:45 > 0:12:47ALL TALK AT ONCE
0:12:47 > 0:12:51- I'm going to try one. Ready? Are you ready for this, Johnny?- Hm-mm.
0:12:51 > 0:12:52Better be good.
0:12:52 > 0:12:57- Mm! Very good. Very good, although I do quit as assistant.- Oh, what?!
0:12:57 > 0:12:59No, you're good at this.
0:12:59 > 0:13:02- You should definitely come and cook for the Army.- Oh, there's a job!
0:13:02 > 0:13:05So, happy cooking, guys! I hope that you've all enjoyed...
0:13:05 > 0:13:07Do you think that that's too much ketchup?
0:13:07 > 0:13:11ALL TALK AT ONCE
0:13:11 > 0:13:14Thief! Ketchup thief!
0:13:19 > 0:13:20She's chosen...
0:13:22 > 0:13:23I am making...
0:13:25 > 0:13:28- ..Frank's Magic Meatballs with Special Sauce.- Oh-ho!
0:13:28 > 0:13:32- Hey, isn't that the special sauce that you walked out of Touch the Telly for?- Yeah.
0:13:32 > 0:13:34Yeah, we were all fighting for our right to watch
0:13:34 > 0:13:36a football match over that dumb talent show,
0:13:36 > 0:13:41- and you left us a man down because of that special sauce.- Yeah.- Yeah.
0:13:41 > 0:13:43The special sauce that you begged Mike to tell you
0:13:43 > 0:13:46- the ingredients for and he never did.- Yeah.
0:13:46 > 0:13:50I experimented and got very close.
0:13:50 > 0:13:52Yeah. And it took you how long?
0:13:52 > 0:13:55Six months!
0:13:55 > 0:13:59- Oh. I don't know about this. Can I pick another one?- No.
0:13:59 > 0:14:01Jump cut!
0:14:01 > 0:14:04OK, so we have all the ingredients. Excellent.
0:14:04 > 0:14:05Don't you think you should...
0:14:05 > 0:14:09I am not pointing to an egg and saying, "Ooh, we've got an egg!"
0:14:09 > 0:14:12There's a recipe card. Anyone watching can play this back.
0:14:12 > 0:14:18- That being said, why do I need cream crackers?- Don't question the master.
0:14:18 > 0:14:22You let me know when he shows up. Johnny, do you want to help?
0:14:22 > 0:14:24- Yeah, sure.- Cool.
0:14:24 > 0:14:27Um, so if you could just hold the tea towel
0:14:27 > 0:14:30while I bash it with a rolling pin, that would be great.
0:14:30 > 0:14:33Actually, I think...you do it.
0:14:43 > 0:14:47I think it's dead now.
0:14:47 > 0:14:49Johnny, you've gone all pale!
0:14:49 > 0:14:51This is fun! OK!
0:14:51 > 0:14:55So, we're going to put the dead crackers,
0:14:55 > 0:14:57the cheese,
0:14:57 > 0:15:02a pinch of herbs and an egg into the bowl.
0:15:02 > 0:15:05And then with clean hands...
0:15:07 > 0:15:11- Go on - get in there, Saph! - Kind of weird!
0:15:11 > 0:15:13Scary!
0:15:13 > 0:15:16Do you know, I work in a design studio now,
0:15:16 > 0:15:20so this is giving me some crazy ideas.
0:15:20 > 0:15:22What?!
0:15:22 > 0:15:26OK, so, with a spoon, you just get a little spoonful,
0:15:26 > 0:15:29put it in your hand and roll it up.
0:15:29 > 0:15:34And you should make 16 little meatballs.
0:15:34 > 0:15:38- Elektra.- Jump cut!- I'll do that.
0:15:38 > 0:15:40Meatballs are done.
0:15:40 > 0:15:42Just going to wash my hands.
0:15:42 > 0:15:46It's very important when you've been handling raw meat.
0:15:46 > 0:15:50- 16 meatballs in the fridge for 20 minutes.- There you go.
0:15:50 > 0:15:5320 minutes, my friend.
0:15:53 > 0:15:58- Thank you.- So exactly how long did you manage to touch the telly for?
0:15:58 > 0:16:03- About two hours.- Two hours. Absolutely no willpower whatsoever.
0:16:03 > 0:16:05You know what,
0:16:05 > 0:16:08I reckon I could touch this microwave for longer than that.
0:16:08 > 0:16:14- You are on.- All right.- Excuse me! Tomato sauce?- Er...special sauce!
0:16:14 > 0:16:17It's already in the pan.
0:16:17 > 0:16:23You add the oil to the pan and then put in the onions
0:16:23 > 0:16:30and the carrots and the garlic, and you fry them for about six minutes
0:16:30 > 0:16:32or until it looks soft but not brown.
0:16:32 > 0:16:34Jump cut.
0:16:35 > 0:16:37I'm standing right here.
0:16:37 > 0:16:42So add the tomato...the puree.
0:16:42 > 0:16:45Salt and pepper, please. Thank you.
0:16:45 > 0:16:47You just mix that all up,
0:16:47 > 0:16:49leave it to cook on a low heat for about 15 minutes.
0:16:49 > 0:16:51Jump cut.
0:16:51 > 0:16:55So, add about a tablespoon of oil to the pan.
0:16:55 > 0:16:57There we go.
0:16:57 > 0:17:01Put the meatballs in and leave them to cook for a few minutes
0:17:01 > 0:17:04over a medium heat.
0:17:04 > 0:17:06Make sure you do this every 30 seconds or so,
0:17:06 > 0:17:09so then it means that they're evenly cooked and you don't end up
0:17:09 > 0:17:11squishing them with the spatula.
0:17:34 > 0:17:37Prepped in 20 minutes, made in half an hour, and you were nervous?
0:17:37 > 0:17:39I don't know what you mean!
0:17:39 > 0:17:44So, Frank, did it really take you six months to work out this recipe?
0:17:44 > 0:17:47Not really. I e-mailed Mike.
0:17:47 > 0:17:51Guys, how long have I been touching the microwave for now?
0:17:51 > 0:17:57- Just half an hour.- Well, can you pass me some over?- No!- No!- Please!
0:17:57 > 0:18:00No! Have some willpower, Johnny!
0:18:00 > 0:18:04ALL TALK AT ONCE
0:18:04 > 0:18:06Seriously, come on, please!
0:18:11 > 0:18:12And she's chosen...
0:18:13 > 0:18:17- Johnny's Busting Breakfast Omelettes.- Yes!
0:18:17 > 0:18:19I love this omelette!
0:18:19 > 0:18:22I love eggs, I love tomatoes, I love cheese and ham...
0:18:22 > 0:18:26Oh, Elektra's vegetarian, so...might have to adapt it.
0:18:26 > 0:18:30- Yeah, I'm vegetarian.- Guys, do you know what time it is?- Jump cut!
0:18:31 > 0:18:35- Ooh! Lovely ingredients. Keep 'em coming, people.- All right.
0:18:35 > 0:18:38So you've got to start by cutting the tomato in half.
0:18:38 > 0:18:40You have to remove the seeds and juice as well.
0:18:40 > 0:18:42It's the only bit of fuss in the entire recipe,
0:18:42 > 0:18:44but seeds and juice have no place in my omelette.
0:18:44 > 0:18:46You have to hike ten miles on this in the Army.
0:18:46 > 0:18:50- They give you powdered eggs as well. - Oh, what's that taste like?
0:18:50 > 0:18:52Like you've powdered an egg.
0:18:52 > 0:18:55Johnny, tell the guys watching why you chose this.
0:18:55 > 0:19:00Right, so, Sapphire had just left The Dumping Ground...sorry, Saph!
0:19:00 > 0:19:04But everyone else was still there, and we really wanted this new computer,
0:19:04 > 0:19:08so we ended up doing this ridiculous task where we each had to look after
0:19:08 > 0:19:11a raw egg, and if by the end of the day, we still had our eggs,
0:19:11 > 0:19:15Mike was going to buy us the computer, but we all broke our eggs.
0:19:15 > 0:19:17We tried to fool him by getting new ones.
0:19:17 > 0:19:19- Did not work.- No. Cool.
0:19:19 > 0:19:24Right, so now, you need to beat the eggs into the bowl.
0:19:24 > 0:19:28Now, for this, you just want to gently use the work surface.
0:19:28 > 0:19:32- Er...can I have a little less eggshell in mine, please?- Yeah!
0:19:32 > 0:19:34Now, add a pinch of salt and pepper.
0:19:34 > 0:19:36- Add the milk.- OK.
0:19:39 > 0:19:42Right, now, break up the yolks with the fork.
0:19:42 > 0:19:45Just mix it all up, and then beat in the eggs with the milk,
0:19:45 > 0:19:47make sure that it's all the same consistency, same colour.
0:19:47 > 0:19:49All right, soldier boy! I know what I'm doing!
0:19:49 > 0:19:53- Next, we heat up the pan, right? - Yes.- And then add in the butter.
0:19:53 > 0:19:55Oh, which one is the butter, again?!
0:19:57 > 0:19:58OK.
0:19:58 > 0:20:02So you put that in and make sure that it's evenly spread
0:20:02 > 0:20:07and it's got to be hot, and then next, pour in the mixture...
0:20:09 > 0:20:13..and give it a little jiggle... so it's evenly spread out.
0:20:13 > 0:20:15Hm-mm.
0:20:15 > 0:20:19- Cook for two minutes.- Yeah.- Yeah? - Yeah.- Frank, I need you.- Jump cut!
0:20:19 > 0:20:21Hello. While you were away,
0:20:21 > 0:20:24Johnny admitted how much better I am at this than he is.
0:20:24 > 0:20:27- Um..no, I didn't.- He did!
0:20:27 > 0:20:29OK, so our two minutes is up,
0:20:29 > 0:20:33so I'm going to add the tomatoes
0:20:33 > 0:20:37and most of the cheese and parsley.
0:20:37 > 0:20:39Great.
0:20:39 > 0:20:41Keep working the edges.
0:20:41 > 0:20:44So how about I put the ham just on this side
0:20:44 > 0:20:47so that the other side is still vegetarian and you can try some?
0:20:47 > 0:20:49Sounds good.
0:20:49 > 0:20:56OK, so now...we tip the omelette off slowly and tilt it
0:20:56 > 0:20:58so that it folds in half.
0:20:58 > 0:21:02Man, am I looking forward to this! Stand aside, civilians.
0:21:02 > 0:21:08Finish it off with cheese and parsley sprinkled on top.
0:21:08 > 0:21:09Oh, looking good.
0:21:12 > 0:21:15Do you want me to put it on a camouflaged tablecloth
0:21:15 > 0:21:17- so you feel better?- Ha-ha!
0:21:17 > 0:21:19Seriously, though, nothing beats fresh eggs.
0:21:19 > 0:21:22- Seriously, you should try some.- OK.
0:21:26 > 0:21:28Mm. Wow! Mm!
0:21:28 > 0:21:33- Elektra, you just ate ham.- Uh-oh! Veggie expulsion!
0:21:33 > 0:21:36No, it's fine!
0:21:37 > 0:21:42OK. I am no longer a vegetarian.
0:21:42 > 0:21:45I messed up my omelette for you!
0:21:45 > 0:21:49- Does this bring it all back, Johnny? The egg challenge?- Yeah.
0:21:49 > 0:21:54- Yeah, that was a giggle.- Yeah, cos it feels like I missed out.- Hm.
0:21:54 > 0:21:56Yeah, you missed a good one.
0:21:56 > 0:21:58Yeah, I really did.
0:21:58 > 0:22:02THEY LAUGH
0:22:08 > 0:22:09Well, that was fun!
0:22:09 > 0:22:14I'd like to thank my four close friends for helping me with my cooking project.
0:22:14 > 0:22:17Just got to do one more thing. One more thing.
0:22:17 > 0:22:19- What's this?- Ooh! - The last lucky dip.
0:22:19 > 0:22:21The person with the paper marked with the cross
0:22:21 > 0:22:23has to do the washing up.
0:22:25 > 0:22:29- Er, no, you're all right. - See you later!
0:22:29 > 0:22:32Guys. Guys, no... Hey, guys!
0:22:32 > 0:22:35So unfair!