Episode 6 The Dumping Ground Dish Up


Episode 6

An extra treat from the BBC Dish Up healthy-eating season. Catch up with your favourite past residents of the Dumping Ground as they reunite to cook fun and tasty recipes.


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Transcript


LineFromTo

-Hey, people.

-Hey!

-Hi!

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I'm Lily.

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This is Sapphire, Johnny, Frank and Elektra.

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I've dragged in a few of my old friends

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-from The Dumping Ground days...

-Whoo!

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..to help me with a project I'm doing on healthy eating at my catering college.

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We've all chosen our favourite recipes and shoved them into a hat

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for another person to select at random and make the meal.

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So, the person who suggested the recipe is going to stand

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and criticise them heavily while they cook.

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Although I'm cooking today, so there'll be

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no criticising to be done!

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Hat, hat, hat, hat, hat, hat, hat!

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OK, so, it's my turn to choose. I'm going to choose...

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DRUMROLL

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Sapphire's Spectacular Stir Fry.

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So, Saph, tell us about your recipe.

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Well, pure and simple, it tastes great, fantastic textures,

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delicious and savoury and the colours in it

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remind me of my bedroom walls in The Dumping Ground.

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Very colourful! So, you'd better do it right, that's all I'm saying.

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-This will be the best stir fry you've ever tasted.

-Go for it!

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Right, we're going to go away and come back and make sure

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the food's all prepped so this doesn't become a show about chopping garlic.

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-Though I'd watch that.

-What do you mean?!

-It'd be relaxing!

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ALL TALK AT ONCE

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Ta-da! Right, here it is.

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So, two tablespoons of sunflower oil, four spring onions cut into

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4cm lengths, we have one crushed garlic clove,

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one cm of fresh ginger - that's chopped and peeled -

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there's one carrot...

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-What are you doing?

-Yeah, are you trying to put everyone to sleep?

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Right, excuse me, this is my project

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and that's how they talk on all the cookery shows, so zip it.

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Right.

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You should be heating the oil.

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I was going to heat the oil!

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OK, cos it has to be hot, but only cook it

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for a minute because if it all goes brown, I am not eating it.

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How about all of you take a nice big step back? Yeah? Thank you!

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Wait till it's hot, though.

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Now, the ginger, the spring onions and the garlic goes in

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for one minute, because what will happen? It'll all go brown.

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Is there an echo in here or something?

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It helps if the person you're cooking for isn't a whinge bag.

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-Oh!

-Right, it's nearly time to add the first bit.

-OK, yeah.

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-The oil should be hot enough now.

-Oh, thanks for that, Saph.

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Do you know what? Having spent a year and a half in catering college, I wouldn't have known.

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-I would not have known(!)

-Meow!

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Right. That should be...

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Stir it, then.

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I'm just playing!

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Do you know what, I was going to tell you how much I missed you,

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but now I'm not so sure.

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-Oh, no, please, don't get all emotional.

-Right.

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So, we're going to zip through it now, and we're going to show you

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just the cookery steps so you can see how easy it is with all the prep done.

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Jump cut!

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So, reduce the heat to medium

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and then you add the carrots...

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..the baby corn and the peppers.

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Jump cut!

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And after two minutes, they're done perfectly.

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-Now it's time for the courgettes and sugar snaps.

-Oh, more veg?!

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-Yeah, this is crazy healthy!

-Well, what can I say? My body's a temple!

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OK, so you want to keep those colours vibrant,

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toss the ingredients from the centre of the wok to the side,

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just keep them moving.

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-Ooh, classy!

-I've seen better.

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Hey, guys, I know what I'm doing.

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Then after three minutes...

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You add your water...and then you add your two tablespoons

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of hoisin sauce and your two of low-salt soy sauce.

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Same taste - just better for you.

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And then, after you've done that,

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you turn the heat back up for two minutes.

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-Jump cut!

-Jump cut!

-Jump cut!

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-Done.

-Ooh!

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You would serve this with rice or noodles,

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which are found in microwaveable packets everywhere.

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And there you have it - a quick, easy, fun and fabulous healthy meal,

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and even though you've done all the prep yourself,

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it's made in under 30 minutes.

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Let's try it.

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-Bit of rice.

-Looks good.

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Mm. We'll make a cook of you yet. Mm!

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Lily, you should've spent a little more time cooking

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in the house and a little less time winding everyone up.

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Where's the fun in that?!

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Anyway, see you next time for some more awesomeness in the kitchen.

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ALL TALK AT ONCE

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Ohhh.....

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Elektra's Fantastic Fruit Kebabs.

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My kebabs are amazing and fast.

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I don't have time for messing about!

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Internet-based T-shirt design companies do not run themselves.

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I want food to be like that - bam! Ready.

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I want food to be so fast, if you put it in the microwave,

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-you go back in time.

-OK, we get it. It's quick!

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Well, then, why aren't we jump cutting? Come on, people! Jump cut!

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Fruit, chocolate, cream, butter and...an orange for the zest.

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-That's it.

-Please, Elektra, do the ingredients properly.

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I don't have time for grams and amounts. I've already moved on.

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Frank, prepare the fruit.

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You'd get a really good mark-up on these if you sold them.

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Are you still trying to make fast money, Frank?

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I thought your business course was teaching you how to do it properly?

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-No, seriously, how much do you think you would get with it?

-Hey!

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Hands off the chocolate!

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Jump cut!

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-So, take out the stalks...

-Hm-mm.

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..and cut in half if it's too big.

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Great. Go on! No time for talking.

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Keep cutting the strawberries, Frank!

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-We can make...

-Right.

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..a mango hedgehog!

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A mango hedgehog! Frank, mate, you're a genius!

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A mango genius.

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We're not going to bother showing you how to cut a banana.

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Although, when preparing it in advance,

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squeeze lemon juice over it to stop it from going brown.

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-But you know this isn't actually cooking, right?

-Excuse me?

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-You're just chopping up fruit.

-I'm melting chocolate, actually.

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Stirring warm things together is considered cooking.

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And so what, anyway?

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I mean, you've got your five a day,

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vitamins and minerals and fibre,

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and a little bit of chocolate and cream, because we deserve

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a little bit of chocolate and cream in our lives every now and again.

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Don't we, Sapphire?

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Fruit and veg is better for you when you haven't cooked it as much.

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This fruit happens to have chocolate sauce on it,

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which is considered cooking, thank you very much.

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Frank, show 'em the sauce.

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Um...we haven't made the sauce.

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-Well, we'd better jump cut, then.

-I think so.

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Kebab done, sauce on.

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Slightly boiling water underneath,

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and broken up chocolate bits in a bowl on top, not touching the water.

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It's really important that the bowl isn't touching the water.

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And only stir it occasionally,

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otherwise it'll turn into something like shoe polish.

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Remember that bit where Lily said that Frank was cooking?

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Frank is heating up the cream, butter,

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orange juice and orange zest.

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You are such a control freak, like, you haven't changed a bit.

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I am not! You just can't let the cream boil! Here, let me do it.

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Just keep stirring it and then you pour it into the chocolate.

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-Yeah, is it supposed to look like that?

-Shoe polish!

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Should have let me do that bit!

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-Lily, can we edit this bit out?

-Um, yes. Shall we do it again?

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It should be...smooth and glossy.

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Well done, Elektra.

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I'm just going to pour it on...

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Spread it out...and then, leave it to cool.

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-Awesome.

-So?

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-Yeah, looks pretty good.

-Thank you!

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But you still haven't said why you chose it.

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Because I never made it for anyone at The Dumping Ground.

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But if I was there now,

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this is exactly the kind of thing I would make for everyone.

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Everyone in the kitchen, having a laugh,

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getting chocolate everywhere, basically ruining everything.

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But it would be a lot of fun.

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-So, here's to The Dumping Ground. Go on, Saph.

-To The Dumping Ground!

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So where are we going to sell these?

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Frank, we are not selling my kebabs!

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-Whoooooooa!

-I will be doing...

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-Lily's Fabulous Fishfingers.

-Yum!

-OK. Elektra?

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You are going to love these. OK, everyone? Jump cut!

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Yeah, very funny, guys! Shall we try this again?

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One, two, three - jump cut!

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All right, so I'm going to be making the breadcrumbs,

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whilst my assistant is sorting out the fish.

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-What's wrong with fishfingers from the shop, anyway?

-Oh, nothing.

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I used to live on them.

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I made them for my sisters and on the DG, but then I saw someone actually make them

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on a cooking show and I thought I'd give them a try,

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and when I did they were unreal,

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so, it just...it makes me think of getting through the bad times and...

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WHIRRING

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Oh! I'm sorry - I thought you were finished!

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-You're still sentimental, then, Johnny.

-Oh, you know it!

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-All right, who's ready for some more noise?

-More noise!

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If you don't have a food processor, you can grate the bread.

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Johnny's doing that while I'm patting the fish down

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with kitchen paper to make sure it's dry,

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and then cutting them into strips, 2cm by 8cm.

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And make sure that you've checked for bones as well. All right.

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And now we need everything lined up cos this next bit's fun.

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Assembly-line jump cut!

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-All right! Are you ready?

-Yeah.

-OK.

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Assistant, fish strip.

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Thank you very much!

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Right, so, lightly coat the fish strip in flour and black pepper,

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plus garlic and paprika as well if you want,

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-and then shake off the extra.

-Then you've got to dunk it in the egg.

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And then dunk it in the breadcrumbs and make sure it's all covered.

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-Yeah.

-That's it. Make sure you haven't missed anything.

-Mm-hm.

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-There you go.

-OK. Assistant, jump cut.

-Do your own jump cut!

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All right.

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We've just washed our hands cos we've been handling raw fish. OK.

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These babies need to sit in the fridge for ten minutes.

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-There you go. See you in ten, little fishes.

-Jump cut!

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All right.

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So, these have had time to chill for a while now,

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so the breadcrumbs should be nice and set. Lily, my assistant...

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You've really got to stop doing that!

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..had already turned on the oven,

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so it should now be preheated to 200 degrees.

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OK, kitchen assistant Lily, please can you pass me the baking tray?

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Ta.

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Now, kitchen assistant Lily, please can you pass me the cooking tongs?

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-Oh, sorry, Johnny!

-No worries. All right.

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Now you can transfer the fishfingers over to the baking tray

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and give them a little drizzle of oil.

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And then...oven gloves.

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-Thank you.

-Here.

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Into the oven for six minutes.

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Big fat time lapse!

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-Six minutes!

-All right, OK.

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So after six minutes, you need to flip your fishfingers over

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and then just stick them in for another six minutes.

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Aaaah!

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Okey dokey! Awesome.

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Right, so, you can serve them with sweet potato wedges and peas,

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or just dunked in ketchup.

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They are kitchen assistant Lily's Fabulous Fishfingers!

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ALL TALK AT ONCE

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-I'm going to try one. Ready? Are you ready for this, Johnny?

-Hm-mm.

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Better be good.

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-Mm! Very good. Very good, although I do quit as assistant.

-Oh, what?!

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No, you're good at this.

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-You should definitely come and cook for the Army.

-Oh, there's a job!

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So, happy cooking, guys! I hope that you've all enjoyed...

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Do you think that that's too much ketchup?

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ALL TALK AT ONCE

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Thief! Ketchup thief!

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She's chosen...

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I am making...

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-..Frank's Magic Meatballs with Special Sauce.

-Oh-ho!

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-Hey, isn't that the special sauce that you walked out of Touch the Telly for?

-Yeah.

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Yeah, we were all fighting for our right to watch

0:13:320:13:34

a football match over that dumb talent show,

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-and you left us a man down because of that special sauce.

-Yeah.

-Yeah.

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The special sauce that you begged Mike to tell you

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-the ingredients for and he never did.

-Yeah.

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I experimented and got very close.

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Yeah. And it took you how long?

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Six months!

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-Oh. I don't know about this. Can I pick another one?

-No.

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Jump cut!

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OK, so we have all the ingredients. Excellent.

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Don't you think you should...

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I am not pointing to an egg and saying, "Ooh, we've got an egg!"

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There's a recipe card. Anyone watching can play this back.

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-That being said, why do I need cream crackers?

-Don't question the master.

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You let me know when he shows up. Johnny, do you want to help?

0:14:180:14:22

-Yeah, sure.

-Cool.

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Um, so if you could just hold the tea towel

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while I bash it with a rolling pin, that would be great.

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Actually, I think...you do it.

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I think it's dead now.

0:14:430:14:47

Johnny, you've gone all pale!

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This is fun! OK!

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So, we're going to put the dead crackers,

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the cheese,

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a pinch of herbs and an egg into the bowl.

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And then with clean hands...

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-Go on - get in there, Saph!

-Kind of weird!

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Scary!

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Do you know, I work in a design studio now,

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so this is giving me some crazy ideas.

0:15:160:15:20

What?!

0:15:200:15:22

OK, so, with a spoon, you just get a little spoonful,

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put it in your hand and roll it up.

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And you should make 16 little meatballs.

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-Elektra.

-Jump cut!

-I'll do that.

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Meatballs are done.

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Just going to wash my hands.

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It's very important when you've been handling raw meat.

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-16 meatballs in the fridge for 20 minutes.

-There you go.

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20 minutes, my friend.

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-Thank you.

-So exactly how long did you manage to touch the telly for?

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-About two hours.

-Two hours. Absolutely no willpower whatsoever.

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You know what,

0:16:030:16:05

I reckon I could touch this microwave for longer than that.

0:16:050:16:08

-You are on.

-All right.

-Excuse me! Tomato sauce?

-Er...special sauce!

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It's already in the pan.

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You add the oil to the pan and then put in the onions

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and the carrots and the garlic, and you fry them for about six minutes

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or until it looks soft but not brown.

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Jump cut.

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I'm standing right here.

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So add the tomato...the puree.

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Salt and pepper, please. Thank you.

0:16:420:16:45

You just mix that all up,

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leave it to cook on a low heat for about 15 minutes.

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Jump cut.

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So, add about a tablespoon of oil to the pan.

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There we go.

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Put the meatballs in and leave them to cook for a few minutes

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over a medium heat.

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Make sure you do this every 30 seconds or so,

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so then it means that they're evenly cooked and you don't end up

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squishing them with the spatula.

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Prepped in 20 minutes, made in half an hour, and you were nervous?

0:17:340:17:37

I don't know what you mean!

0:17:370:17:39

So, Frank, did it really take you six months to work out this recipe?

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Not really. I e-mailed Mike.

0:17:440:17:47

Guys, how long have I been touching the microwave for now?

0:17:470:17:51

-Just half an hour.

-Well, can you pass me some over?

-No!

-No!

-Please!

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No! Have some willpower, Johnny!

0:17:570:18:00

ALL TALK AT ONCE

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Seriously, come on, please!

0:18:040:18:06

And she's chosen...

0:18:110:18:12

-Johnny's Busting Breakfast Omelettes.

-Yes!

0:18:130:18:17

I love this omelette!

0:18:170:18:19

I love eggs, I love tomatoes, I love cheese and ham...

0:18:190:18:22

Oh, Elektra's vegetarian, so...might have to adapt it.

0:18:220:18:26

-Yeah, I'm vegetarian.

-Guys, do you know what time it is?

-Jump cut!

0:18:260:18:30

-Ooh! Lovely ingredients. Keep 'em coming, people.

-All right.

0:18:310:18:35

So you've got to start by cutting the tomato in half.

0:18:350:18:38

You have to remove the seeds and juice as well.

0:18:380:18:40

It's the only bit of fuss in the entire recipe,

0:18:400:18:42

but seeds and juice have no place in my omelette.

0:18:420:18:44

You have to hike ten miles on this in the Army.

0:18:440:18:46

-They give you powdered eggs as well.

-Oh, what's that taste like?

0:18:460:18:50

Like you've powdered an egg.

0:18:500:18:52

Johnny, tell the guys watching why you chose this.

0:18:520:18:55

Right, so, Sapphire had just left The Dumping Ground...sorry, Saph!

0:18:550:19:00

But everyone else was still there, and we really wanted this new computer,

0:19:000:19:04

so we ended up doing this ridiculous task where we each had to look after

0:19:040:19:08

a raw egg, and if by the end of the day, we still had our eggs,

0:19:080:19:11

Mike was going to buy us the computer, but we all broke our eggs.

0:19:110:19:15

We tried to fool him by getting new ones.

0:19:150:19:17

-Did not work.

-No. Cool.

0:19:170:19:19

Right, so now, you need to beat the eggs into the bowl.

0:19:190:19:24

Now, for this, you just want to gently use the work surface.

0:19:240:19:28

-Er...can I have a little less eggshell in mine, please?

-Yeah!

0:19:280:19:32

Now, add a pinch of salt and pepper.

0:19:320:19:34

-Add the milk.

-OK.

0:19:340:19:36

Right, now, break up the yolks with the fork.

0:19:390:19:42

Just mix it all up, and then beat in the eggs with the milk,

0:19:420:19:45

make sure that it's all the same consistency, same colour.

0:19:450:19:47

All right, soldier boy! I know what I'm doing!

0:19:470:19:49

-Next, we heat up the pan, right?

-Yes.

-And then add in the butter.

0:19:490:19:53

Oh, which one is the butter, again?!

0:19:530:19:55

OK.

0:19:570:19:58

So you put that in and make sure that it's evenly spread

0:19:580:20:02

and it's got to be hot, and then next, pour in the mixture...

0:20:020:20:07

..and give it a little jiggle... so it's evenly spread out.

0:20:090:20:13

Hm-mm.

0:20:130:20:15

-Cook for two minutes.

-Yeah.

-Yeah?

-Yeah.

-Frank, I need you.

-Jump cut!

0:20:150:20:19

Hello. While you were away,

0:20:190:20:21

Johnny admitted how much better I am at this than he is.

0:20:210:20:24

-Um..no, I didn't.

-He did!

0:20:240:20:27

OK, so our two minutes is up,

0:20:270:20:29

so I'm going to add the tomatoes

0:20:290:20:33

and most of the cheese and parsley.

0:20:330:20:37

Great.

0:20:370:20:39

Keep working the edges.

0:20:390:20:41

So how about I put the ham just on this side

0:20:410:20:44

so that the other side is still vegetarian and you can try some?

0:20:440:20:47

Sounds good.

0:20:470:20:49

OK, so now...we tip the omelette off slowly and tilt it

0:20:490:20:56

so that it folds in half.

0:20:560:20:58

Man, am I looking forward to this! Stand aside, civilians.

0:20:580:21:02

Finish it off with cheese and parsley sprinkled on top.

0:21:020:21:08

Oh, looking good.

0:21:080:21:09

Do you want me to put it on a camouflaged tablecloth

0:21:120:21:15

-so you feel better?

-Ha-ha!

0:21:150:21:17

Seriously, though, nothing beats fresh eggs.

0:21:170:21:19

-Seriously, you should try some.

-OK.

0:21:190:21:22

Mm. Wow! Mm!

0:21:260:21:28

-Elektra, you just ate ham.

-Uh-oh! Veggie expulsion!

0:21:280:21:33

No, it's fine!

0:21:330:21:36

OK. I am no longer a vegetarian.

0:21:370:21:42

I messed up my omelette for you!

0:21:420:21:45

-Does this bring it all back, Johnny? The egg challenge?

-Yeah.

0:21:450:21:49

-Yeah, that was a giggle.

-Yeah, cos it feels like I missed out.

-Hm.

0:21:490:21:54

Yeah, you missed a good one.

0:21:540:21:56

Yeah, I really did.

0:21:560:21:58

THEY LAUGH

0:21:580:22:02

Well, that was fun!

0:22:080:22:09

I'd like to thank my four close friends for helping me with my cooking project.

0:22:090:22:14

Just got to do one more thing. One more thing.

0:22:140:22:17

-What's this?

-Ooh!

-The last lucky dip.

0:22:170:22:19

The person with the paper marked with the cross

0:22:190:22:21

has to do the washing up.

0:22:210:22:23

-Er, no, you're all right.

-See you later!

0:22:250:22:29

Guys. Guys, no... Hey, guys!

0:22:290:22:32

So unfair!

0:22:320:22:35

An extra treat from the BBC Dish Up healthy eating season. Catch up with your favourite past residents of the Dumping Ground as they reunite to cook fun and tasty recipes.


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