0:00:02 > 0:00:05I'm Tom Kerridge and this is Food & Drink.
0:00:05 > 0:00:07This is it, Castle Kerridge.
0:00:07 > 0:00:11'I'm going head to head with Britain's best cooks and chefs...'
0:00:11 > 0:00:13- So it's a competition, is it? - Are you ready?
0:00:13 > 0:00:15The final proof will be in the eating.
0:00:15 > 0:00:18'..to whip up some top tasting dishes
0:00:18 > 0:00:21'that really show off the best of food and drink in Britain today.'
0:00:21 > 0:00:24Eat my shorts! Yo-ho!
0:00:24 > 0:00:26It needs to be quivering.
0:00:26 > 0:00:28- Delicious.- It makes everybody laugh.
0:00:28 > 0:00:31'We get the inside track on what's going down in our kitchens,
0:00:31 > 0:00:32'restaurants and pubs.'
0:00:32 > 0:00:35- Rock and roll! - Gentle, gentle, gentle.
0:00:35 > 0:00:37Just learn to let go!
0:00:37 > 0:00:40'And our new maestro of wine, Joe Wadsack,
0:00:40 > 0:00:42'is a font of drink facts and fashions.'
0:00:42 > 0:00:46It's cool these days, by the way, to be drinking rose.
0:00:46 > 0:00:49'This time it's all about speed.'
0:00:49 > 0:00:51Everyone's short of time,
0:00:51 > 0:00:54and tasty home cooking often gets shelved for a takeaway,
0:00:54 > 0:00:58but you can have a proper tasty meal on your dinner table
0:00:58 > 0:01:01in the same time it takes for that takeaway to arrive.
0:01:01 > 0:01:04'The perfect pair to cook against the clock with
0:01:04 > 0:01:06'are The Very Hairy Bikers...'
0:01:06 > 0:01:07- Tom!- How's it going?
0:01:07 > 0:01:11'..breaking all records with their fast chilli spiced salmon
0:01:11 > 0:01:15'and speedy toasted brioche with pear, pecans and ginger.
0:01:15 > 0:01:19'But will they beat my quick sausage and bean casserole?'
0:01:19 > 0:01:21Absolutely perfect.
0:01:21 > 0:01:23- Ya little baldy, we love ya!- Aww!
0:01:23 > 0:01:26Good times and great company on Food & Drink!
0:01:31 > 0:01:35'We're taking less and less time to prepare our evening meal.
0:01:35 > 0:01:36'An hour in the '80s,
0:01:36 > 0:01:38'45 minutes in the '90s,
0:01:38 > 0:01:41'and now just 32 minutes.
0:01:41 > 0:01:44'So the secret to a fast and delicious dinner
0:01:44 > 0:01:46'starts with the ingredients.'
0:01:46 > 0:01:49- Hello, my friend.- How are you, are you well?- Good, thanks, chief.
0:01:49 > 0:01:52- You all right?- Yeah, not so bad, guv.- OK, I need 700g of salmon.
0:01:52 > 0:01:53You want this filleted off for you?
0:01:53 > 0:01:56- Filleted would be lovely. - Filleted and pin boned?
0:01:56 > 0:01:59'This is what those Hairies ordered. I wonder what they've got planned?'
0:01:59 > 0:02:02- Lovely fillet there for you. - Thank you very much.
0:02:04 > 0:02:08Right, boys, do you think you can come up with a tasty meal
0:02:08 > 0:02:11in the time it takes for a takeaway to arrive?
0:02:11 > 0:02:14Oh, crumbs, we can come up with a tasty meal by the time you've dialled for it!
0:02:14 > 0:02:17See, I'm convinced that with a bit of organisation you really
0:02:17 > 0:02:20can get proper tasty food on.
0:02:20 > 0:02:23I am going to do a sausage and bean casserole, you know, based on
0:02:23 > 0:02:26that kind of tin of beans that you open with the little sausages in?
0:02:26 > 0:02:28- I love them. - This is my version of it
0:02:28 > 0:02:30that will take just a little bit longer
0:02:30 > 0:02:32but quicker than a takeaway arriving.
0:02:32 > 0:02:35You've got two Michelin stars and you're doing beans on toast!
0:02:35 > 0:02:36- It's wrong, Dave.- It's wrong!
0:02:36 > 0:02:39I've been tearing me hair out, what little I've got left,
0:02:39 > 0:02:42- thinking of something interesting and fast.- What are you doing?
0:02:42 > 0:02:45I am going to do a chermoula spiced salmon en papillote -
0:02:45 > 0:02:47that's kind of done in a paper bag for you.
0:02:47 > 0:02:48TOM LAUGHS
0:02:48 > 0:02:49He's a worry, isn't he?
0:02:49 > 0:02:53I'm going to have to be honest, I am very worried. Chermoula.
0:02:53 > 0:02:55- And what are you going to be cooking, Si?- Eggy bread.
0:02:55 > 0:02:58- Eggy bread.- Oh, God.- Brilliant.
0:02:58 > 0:02:59I'm doing...
0:02:59 > 0:03:03I'm doing brioche toast and caramel pears with pecans
0:03:03 > 0:03:07- and all manner of ginger loveliness. - Is it like a pain perdu?
0:03:07 > 0:03:09- It's like a pain perdu, yeah. - Pain perdu, Tom.
0:03:09 > 0:03:13It's like...it's not a nappy, like, it's just like something...
0:03:13 > 0:03:16- Shall we go and get cooking, then? - Yeah!- Yeah, we might as well.
0:03:18 > 0:03:21'Dave's chilli spiced salmon cooked in a parcel
0:03:21 > 0:03:24'and Si's toasted eggy brioche with pear and pecan
0:03:24 > 0:03:28'sound fast and fantastic!
0:03:28 > 0:03:29'The pressure's on!
0:03:29 > 0:03:32'But I think my quick sausage and bean casserole
0:03:32 > 0:03:35'with its crispy pesto topping will come out on top today.'
0:03:38 > 0:03:42- Nice box, Dave. Come to do a bit of planning?- No, no!
0:03:42 > 0:03:45This will plumb your taste senses, Tom.
0:03:45 > 0:03:47I have everything in here to produce chermoula.
0:03:47 > 0:03:51Once you've got a jar of chermoula in your fridge you will never look back.
0:03:51 > 0:03:54It sounds like a made-up word to me, I have to be honest with you.
0:03:54 > 0:03:57Well, I did think chermoula was a breed of small dog, but it's not.
0:03:57 > 0:03:59It in fact is the most do-it-all
0:03:59 > 0:04:03Middle Eastern spice/paste/marinade/dip.
0:04:03 > 0:04:07Right, first off, I need some olive oil, so I'll have that.
0:04:07 > 0:04:11- Flipping Nora!- Let us begin.
0:04:11 > 0:04:13Garlic.
0:04:13 > 0:04:14Ginger.
0:04:14 > 0:04:16One chilli.
0:04:16 > 0:04:17Paprika.
0:04:17 > 0:04:19Smoked paprika.
0:04:19 > 0:04:20Cumin.
0:04:20 > 0:04:22Coriander.
0:04:22 > 0:04:23Saffron.
0:04:23 > 0:04:26- White balsamic vinegar.- Oh, gawd!
0:04:26 > 0:04:28Coriander.
0:04:28 > 0:04:29Cayenne pepper.
0:04:29 > 0:04:34That, my friend, is the building blocks to victory.
0:04:34 > 0:04:35Chermoula we go!
0:04:37 > 0:04:41- Well, my secret weapon's a lot simpler.- Yeah.- Shall I get it?- Yes.
0:04:44 > 0:04:46- Maple syrup.- I love maple syrup.
0:04:46 > 0:04:49It's brilliant cos it has a savoury note
0:04:49 > 0:04:51and yet it has the hues of autumn.
0:04:53 > 0:04:55'Well, I'm up against double trouble.
0:04:55 > 0:04:58'Si's helping Dave with the salmon.'
0:04:58 > 0:04:59Sliced like this, yeah?
0:04:59 > 0:05:02Yeah, and then just sweat the pepper and onion down.
0:05:04 > 0:05:06'While Dave whizzes up his chermoula paste,
0:05:06 > 0:05:09'I'll crack on with my secret to great flavour -
0:05:09 > 0:05:12'browning bacon and sausages,
0:05:12 > 0:05:16'and then chop my veg up small, to help the casserole cook quickly.'
0:05:16 > 0:05:22Tom, don't you know a casserole's, you know, a nice slow, easy dish?
0:05:22 > 0:05:24They're nice and slow and easy
0:05:24 > 0:05:27if you're using meat that needs to be slow-cooked and long braised.
0:05:27 > 0:05:28- Sure.- I'm doing sausages.
0:05:28 > 0:05:30- Sausages don't take long. - That's true.
0:05:30 > 0:05:34But of course the casserole is the name of the vessel rather than
0:05:34 > 0:05:37- the dish, isn't it?- Indeed. - It is, yeah.- I hear cassoulet!
0:05:37 > 0:05:40- There you go.- We went to the Academy of the Cassoulet, didn't we?
0:05:40 > 0:05:45- We did, it was good, that.- Oh, aye. - So you ate proper, proper cassoulet?
0:05:45 > 0:05:48Oh, yes! And they had a song, which was The Ballad Of The Bean.
0:05:48 > 0:05:49They sang a song to the bean?
0:05:49 > 0:05:52- # Du-du-du, the ballad of the bean - Oh, hee-ho-ho... #
0:05:52 > 0:05:53It's true.
0:05:53 > 0:05:56# In the only way the French can Oh, hee-ho. #
0:05:56 > 0:05:58Then he gave us badges and a certificate.
0:05:58 > 0:06:02- I'm actually very jealous of that. - It's like Blue Peter but wrong.
0:06:05 > 0:06:06'Fair play to Dave.
0:06:06 > 0:06:08'He's made a paste, sung a song,
0:06:08 > 0:06:12'got Si to cook peppers with white wine in just a matter of minutes -
0:06:12 > 0:06:13'and the salmon's ready to go.
0:06:15 > 0:06:18'Meanwhile, I've put some borlotti beans in the pot
0:06:18 > 0:06:20'with a splash of white wine vinegar,
0:06:20 > 0:06:22'a spoonful of sugar and some stock,
0:06:22 > 0:06:25'and now I'm putting the bacon and sausages back in,
0:06:25 > 0:06:27'and I'll leave the casserole to thicken.'
0:06:27 > 0:06:29Right, me home-made boil in the bag's ready, Tom.
0:06:29 > 0:06:32Just going to stick that in a preheated oven, 180 degrees,
0:06:32 > 0:06:34for about 15 minutes.
0:06:34 > 0:06:37- We're going to need to get finishing.- We are.
0:06:37 > 0:06:40'Well, Dave's dish really is fast food!
0:06:40 > 0:06:43'But Arabella Weir is taking a fresh look at the sandwich,
0:06:43 > 0:06:45'one of the quickest bites of all.'
0:06:48 > 0:06:51'Perhaps Britain's greatest contribution to gastronomy,
0:06:51 > 0:06:55'we eat 11 billion sandwiches every year.
0:06:55 > 0:06:59'But can they ever be more than production line produce?
0:07:00 > 0:07:03'Maybe this is the place to find out.
0:07:03 > 0:07:06'Afternoon tea at the Dorchester Hotel in London.'
0:07:11 > 0:07:14'Not quite a meal, but much more than a snack,
0:07:14 > 0:07:17'they've been serving tea here daily since 1931.'
0:07:19 > 0:07:21- If you'd like to join me, of course. - Thank you very much.
0:07:21 > 0:07:23'And for manager Pierre Le May,
0:07:23 > 0:07:28'sandwiches are central to this oh-so-British of traditions.'
0:07:28 > 0:07:31Afternoon tea at the Dorchester always starts with sandwiches?
0:07:31 > 0:07:33Yes, indeed. We would serve traditionally
0:07:33 > 0:07:34the sandwich to start with.
0:07:34 > 0:07:38That would usually be complemented with a glass of champagne
0:07:38 > 0:07:41as entry to the sequence of service of the afternoon.
0:07:41 > 0:07:43- Sequence of service? Great.- Indeed.
0:07:43 > 0:07:46I think I can see my first sequence.
0:07:46 > 0:07:49So for today we're going to have chicken and mustard on a basil
0:07:49 > 0:07:54and pesto bread. Cucumber and cream cheese on a caraway seed bread.
0:07:54 > 0:07:55Some egg mayonnaise and some cress,
0:07:55 > 0:07:58and the rough vegetable, which is the Sandwich of the Day.
0:07:58 > 0:08:01Right, I'll take the whole tray. WAITER LAUGHS
0:08:01 > 0:08:03- I'm not supposed to do that? - No, madam.
0:08:03 > 0:08:05I will suggest you've to take one of each.
0:08:05 > 0:08:07'So these are clearly cut above the rest.
0:08:09 > 0:08:12'But at £45, what exactly am I paying for?'
0:08:13 > 0:08:15Expertise from the kitchen
0:08:15 > 0:08:17on designing what filling they're going to have.
0:08:17 > 0:08:20The quantity of the fillings used is very, very important.
0:08:20 > 0:08:23You don't want to overdo or under-do.
0:08:23 > 0:08:26It's been really carefully proportioned.
0:08:26 > 0:08:29I genuinely didn't realise that a sandwich could be
0:08:29 > 0:08:31such a kind of gourmet feast.
0:08:31 > 0:08:33My children's packed lunch are not like this.
0:08:36 > 0:08:40'Below stairs, Henri Grosi oversees a kitchen making up to
0:08:40 > 0:08:43'3,000 sandwiches a day.
0:08:43 > 0:08:47'I'm determined to leave here knowing how to make my kids' lunch boxes
0:08:47 > 0:08:48'the envy of their friends,
0:08:48 > 0:08:52'but with these slices of bread they might need bigger lunch boxes.'
0:08:52 > 0:08:55The reason why we've been using, actually,
0:08:55 > 0:08:57the slice that size is purely because of the speed.
0:08:57 > 0:09:01- If I had one more child it'd be worth me getting that bread.- Exactly.- So...
0:09:01 > 0:09:03We're starting off.
0:09:03 > 0:09:06Take granary bread and then it's like at home a little bit
0:09:06 > 0:09:08and wallpaper it.
0:09:08 > 0:09:10I'm never wallpapering and I am always making
0:09:10 > 0:09:13packed lunch sandwiches, so I'm familiar with this.
0:09:13 > 0:09:17You're being very generous. My children would definitely like this.
0:09:17 > 0:09:18I'm thinking that's way too much.
0:09:18 > 0:09:21The worst thing you can have is actually a skimpy sandwich.
0:09:21 > 0:09:24The fillings is the most important bit in any sandwich.
0:09:24 > 0:09:26Long-standing argument in my house -
0:09:26 > 0:09:30tell me that you don't butter the other slice of bread.
0:09:30 > 0:09:32Only buttered on one side.
0:09:32 > 0:09:35- Well, I butter two sides. - Oh, no!- No, always.
0:09:35 > 0:09:37You don't do half measures.
0:09:39 > 0:09:41'So, seems I've been doing it all wrong!
0:09:41 > 0:09:44'Lots of filling, butter on both sides, plenty of seasoning,
0:09:44 > 0:09:47'and for the upper crust, no crusts.'
0:09:49 > 0:09:52Yes! Come on. Round of applause, please.
0:09:52 > 0:09:56In comparison, you're actually not that bad.
0:09:56 > 0:09:57'Not bad?
0:09:57 > 0:09:59'That's the best sandwich I've ever made.
0:09:59 > 0:10:00'But up against this one -
0:10:00 > 0:10:03'sturgeon with black and gold caviar,
0:10:03 > 0:10:07'I've found out what a luxury sandwich is all about.'
0:10:07 > 0:10:10That is delicious! And that's about 500 quid?
0:10:10 > 0:10:14Not, not as much, but nearly about 200.
0:10:17 > 0:10:19'I think that makes the point
0:10:19 > 0:10:21'a sandwich is not always just a sandwich,
0:10:21 > 0:10:24'but somehow I don't think caviar is going to make it into
0:10:24 > 0:10:26'the lunch boxes at my house.'
0:10:31 > 0:10:35Right, Dave, Si, I know this is the time we're looking forward to,
0:10:35 > 0:10:36- it is drinks time.- Yes!- Get in!
0:10:36 > 0:10:39- And this is Joe, he's the whirlwind of wine.- Hello, Joe.
0:10:39 > 0:10:42- Si, how d'you do?- Joe, good to meet you, man, how are you doing?
0:10:42 > 0:10:44And Joe looks like he's brought us over some tea.
0:10:44 > 0:10:46Yes, I've brought tea.
0:10:46 > 0:10:48We British are famous for a quick cuppa, aren't we?
0:10:48 > 0:10:51There's always time for a cuppa. Milk or no milk?
0:10:51 > 0:10:54- Oh, milk, please, yeah.- Milk in before the tea or afterwards?
0:10:54 > 0:10:55I always put it in after.
0:10:55 > 0:10:58There's a story that you're supposed to put the milk in first
0:10:58 > 0:11:00with bone china to stop it cracking,
0:11:00 > 0:11:02when in fact it's the other way round.
0:11:02 > 0:11:05If you put cold milk in, it creates a shock and the porcelain can crack,
0:11:05 > 0:11:08so, actually, in a royal household, tea goes in first.
0:11:08 > 0:11:11- We've got, erm, builder's tea. - So it's just builder's...?
0:11:11 > 0:11:14- Builder's, nice and strong. Nice cuppa?- Yeah, nice, nice.- Perfect.
0:11:14 > 0:11:17Well, I've got something a bit special for you to try.
0:11:17 > 0:11:20This is a tea which was grown on an estate in Cornwall.
0:11:20 > 0:11:24- They planted it about 15 years ago. - It smells...ooh, gawd.
0:11:24 > 0:11:27- It smells kind of toasty, doesn't it? - I'm with you on that.
0:11:27 > 0:11:30There is like an earthy, hoppy note to it.
0:11:30 > 0:11:33So, this is very tasty, it's very nice.
0:11:33 > 0:11:35- Is there a difference in price? - A little bit.
0:11:35 > 0:11:38The tea that's in the teabags, less than a penny a gram.
0:11:38 > 0:11:40This? £1.50 a gram.
0:11:40 > 0:11:42JOE LAUGHS
0:11:42 > 0:11:46- £1.50 a gram?! - Look how much is there, right?
0:11:46 > 0:11:49I made this pot of tea, and there's not quite enough for two pots,
0:11:49 > 0:11:52- that's about 35 quid's worth.- What?!
0:11:52 > 0:11:53This is nearly a tenner a cup.
0:11:53 > 0:11:58- Well, if that's the case, I'll have another one.- Don't mind if I do.
0:11:58 > 0:12:01- Line them up, line them up. - There they are, OK.- But is it...?
0:12:01 > 0:12:05Would you say that's 150 times better than a cup of builder's tea?
0:12:05 > 0:12:08No, but I think that you can always treat things like that...
0:12:08 > 0:12:10If you treat booze or beer or anything like that,
0:12:10 > 0:12:12then you can say the same thing.
0:12:12 > 0:12:15You can buy a six pack of economy lager or buy something worth having.
0:12:15 > 0:12:16Well, I'll leave you guys to it.
0:12:16 > 0:12:19I have something a bit more interesting for you to try later.
0:12:19 > 0:12:23- Thanks, Joe.- Thank you very much, Joe, thank you.- Nice to see you.
0:12:23 > 0:12:24- Tea.- Tea.- Tea.- I'm taking that.
0:12:24 > 0:12:26- D'you remember a Teasmade?- I do.
0:12:26 > 0:12:28- Yes!- See, my mum used to have one.
0:12:28 > 0:12:32I remember, by the time the Teasmade had actually made you
0:12:32 > 0:12:34a cup of tea, you could have got up, gone downstairs,
0:12:34 > 0:12:37filled the kettle up, boiled the kettle, made a cup of tea,
0:12:37 > 0:12:41gone back upstairs, got back into bed by the time the Teasmade
0:12:41 > 0:12:43had actually made a tea.
0:12:43 > 0:12:45- And that's got me thinking... - BOTH: Yes?
0:12:45 > 0:12:49- I'm just going to my pantry.- What's he doing in the pantry by himself?
0:12:49 > 0:12:53- I don't know.- Right, boys, talking about technology...- Yeah.
0:12:53 > 0:12:59I want to see if you guys can slice two onions quicker
0:12:59 > 0:13:02and better than I can slice two onions.
0:13:02 > 0:13:07- But I'm going to use a knife, you can use that.- Right.- You ready?
0:13:07 > 0:13:11- Steady, go!- Oi, hold on a minute! - Put the machine together, Kingy!
0:13:11 > 0:13:14I am, I'm putting it together, dude. Nearly had me flaming fingers off!
0:13:14 > 0:13:17- We don't need the bottom blade, do we?- No, no, we don't.
0:13:17 > 0:13:21This, my friends, is man versus machine. Plus, there's two of you.
0:13:21 > 0:13:28- Right, go!- Hold on.- Oh, Kingy! - Shurrup.- Captain Fingers(!)- Right.
0:13:28 > 0:13:31- He's chopping, he's chopping. - Where's the thing?
0:13:32 > 0:13:34- Oh, you lummox!- It's not on!
0:13:34 > 0:13:37- Turn it on!- I have turned...stop!
0:13:41 > 0:13:46Stop right there. We've got a fault on the electric.
0:13:46 > 0:13:49- You sure?- Yes.- Are you sure?- Yes.
0:13:52 > 0:13:55- BLENDER RUMBLES - All right! Ha-ha-ha!- Yay!
0:13:55 > 0:13:57Go on, mate, whack another one in.
0:13:57 > 0:14:03- Yay-hey! Eat my shorts! - Finished!- Golaccio!
0:14:03 > 0:14:07Hey, Michelin tyres, not Michelin stars!
0:14:07 > 0:14:10BIKERS SING AND CHANT
0:14:10 > 0:14:15- Chop, chop, chop.- Oh, God, haven't you finished yet?- No.
0:14:15 > 0:14:18No, because unfortunately, I played by the rules.
0:14:21 > 0:14:23'Beaten by those tricksy Hairies!
0:14:23 > 0:14:26'Better make sure my casserole is Biker proof!'
0:14:27 > 0:14:30So, boys, it looks like there's a change of dish there.
0:14:30 > 0:14:33- It doesn't look like salmon anymore. - No, no, it doesn't, you see.
0:14:33 > 0:14:36You get two recipes for the price of two bikers, you see.
0:14:36 > 0:14:40Two recipes for the price of two bikers, OK, I love that.
0:14:40 > 0:14:44Now, look, Tom, all I'm going to do, it's a really quick dessert
0:14:44 > 0:14:46and it's great, so I'm going to get cracked on with it.
0:14:46 > 0:14:48D'you want some brioche? I seem to have...
0:14:48 > 0:14:50Yes, please. I'd like four slices, about that.
0:14:50 > 0:14:52Perfect, mate, thank you very much.
0:14:52 > 0:14:55All we're going to do, we've got four eggs in there,
0:14:55 > 0:14:58you need about 60... 60...60 thingies...
0:14:58 > 0:15:00That's the technical cooking term.
0:15:00 > 0:15:04It is, 60ml is what I'm trying to say, Tom, of maple syrup.
0:15:04 > 0:15:05And I'm going to put the seeds...
0:15:05 > 0:15:08Is it the brioche that smells really sweet?
0:15:08 > 0:15:10- Yeah, yeah, vanilla. - And the vanilla.
0:15:10 > 0:15:12The butter in brioche is ridiculous when you make it.
0:15:12 > 0:15:15Oh, it's lovely. Oh, hello.
0:15:15 > 0:15:19- Mm.- Oh, it smells fantastic. It does smell gorgeous, don't it?
0:15:19 > 0:15:20- And maple syrup.- Maple syrup.
0:15:20 > 0:15:23- And vanilla.- Nice and... You see?
0:15:25 > 0:15:27Right, just going to give that a whisk.
0:15:27 > 0:15:31Now, look, little bit of salt in this. Just a little bit.
0:15:31 > 0:15:33So you get that really nice...
0:15:33 > 0:15:35You know, it's like a caramel vibe, isn't it?
0:15:35 > 0:15:37Kind of like a salt caramel thing going on?
0:15:37 > 0:15:40Yeah, little bit of a salt caramel thing.
0:15:42 > 0:15:46'The eggy brioche is fried in butter until it's golden brown.
0:15:46 > 0:15:49'The pecans get crispy and sweet in melted brown sugar.
0:15:50 > 0:15:53'And I'm making my cabbage pesto.
0:15:53 > 0:15:55'This might just give my sausage casserole
0:15:55 > 0:15:58'the edge over those speedy Bikers.'
0:15:58 > 0:16:02- Oh, that sounds umami to me! - It is umami!- It is umami!
0:16:02 > 0:16:05Lovely bitter flavours coming from the cabbage, bit of parsley,
0:16:05 > 0:16:08Parmesan, pine nuts, garlic, olive oil,
0:16:08 > 0:16:10the same as you would any other normal pesto
0:16:10 > 0:16:14and, basically, it's because I had a bit of a ropey old Savoy cabbage
0:16:14 > 0:16:18left in the fridge and it's a way of using it up.
0:16:18 > 0:16:20'More chopped cabbage goes into my casserole.
0:16:20 > 0:16:23'Some more with stale bread for a crispy topping
0:16:23 > 0:16:25'and I'm done in a fifth of the time
0:16:25 > 0:16:27'it would take to cook a normal casserole.'
0:16:27 > 0:16:31I must admit, Tom, that your simple sausage and beans
0:16:31 > 0:16:33is beginning to look rather exotic.
0:16:36 > 0:16:40Right, my cabbage pesto is going to go on.
0:16:40 > 0:16:41Full of flavour.
0:16:41 > 0:16:44- Spreading it on the top. - Smells beautiful.
0:16:44 > 0:16:46- You like pesto?- Love it, yes!
0:16:46 > 0:16:49- Can I taste the cabbage pesto?- Yeah.
0:16:49 > 0:16:53- Give us a go.- It's lovely. It's earthy, isn't it?
0:16:53 > 0:16:56Earthy. Earthy, dark, the little bitter flavours
0:16:56 > 0:16:59- that come from that cabbage. - Oh, wow! That is amazing!
0:16:59 > 0:17:02And then, on top of that, is the breadcrumbs.
0:17:02 > 0:17:05You see, you can tell it's Tom Kerridge because, you know,
0:17:05 > 0:17:08you're into a false sense of security and then he torpedoes you
0:17:08 > 0:17:10- at the last minute. - This is like a tin of baked beans
0:17:10 > 0:17:13with the sausages in. It's exactly the same as I had
0:17:13 > 0:17:15- when I was growing up.- No, no, no.
0:17:15 > 0:17:19It's about 875,000 nautical miles away from that, mucker.
0:17:19 > 0:17:21This is now just going to go under the grill.
0:17:21 > 0:17:24Those breadcrumbs are going to get toasted.
0:17:24 > 0:17:26Sausage, in terms of competition, boys,
0:17:26 > 0:17:29is always going to be a winner.
0:17:29 > 0:17:31- Only with chermoula on. - OK, with your chermoula.
0:17:31 > 0:17:35Now, we all like a bit of machinery that can actually save us time,
0:17:35 > 0:17:38and chef Andy Bates has been to see if a retro bit of kit
0:17:38 > 0:17:42can actually help us getting our modern-day dinner to the table.
0:17:45 > 0:17:47Fast living, fast food.
0:17:47 > 0:17:50That's all very well, but there are certain things
0:17:50 > 0:17:53you just can't cook when you're in a hurry - or can you?
0:17:54 > 0:17:57To cook quick, you have to think slow.
0:18:00 > 0:18:05In fact, you have to think slow cooker. Really?
0:18:05 > 0:18:08- You're thinking, how can a slow cooker make anything faster?- Indeed.
0:18:08 > 0:18:10The thing about a slow cooker is it's very little prep time.
0:18:10 > 0:18:13Once you've prepared your food and put it in there,
0:18:13 > 0:18:14you don't need to babysit it.
0:18:14 > 0:18:17So you're saying you could go to work for the full day,
0:18:17 > 0:18:19you could leave the house for eight to ten hours?
0:18:19 > 0:18:22Yep, I think the thing about them is you've got to kind of forget
0:18:22 > 0:18:27the preconceptions of how you slow cook in an oven or on a stove
0:18:27 > 0:18:30and remember that it is a different method of cooking.
0:18:30 > 0:18:32Once you've cracked that,
0:18:32 > 0:18:35really it's as far as your imagination will take you.
0:18:37 > 0:18:40That's a hell of a claim for a £15 supermarket gadget
0:18:40 > 0:18:45I think of as repeatedly churning out the same bland, mushy stews.
0:18:47 > 0:18:51But Nicky insists she can convince me with three different recipes,
0:18:51 > 0:18:54and she's starting with apple-glazed pork ribs.
0:18:55 > 0:18:58Slow cookers can make flavours a little bit flat
0:18:58 > 0:19:00because of the long slow-cooking,
0:19:00 > 0:19:02so you simply get round that by adding more flavour.
0:19:02 > 0:19:06I always find meat, especially, needs a little bit more salt
0:19:06 > 0:19:08in a slow cooker than you would on the stove.
0:19:08 > 0:19:12With paprika, honey and Worcester sauce, these ribs ought to be tasty,
0:19:12 > 0:19:16and they've taken all of eight minutes to prepare.
0:19:16 > 0:19:18All we need to do is turn it on.
0:19:19 > 0:19:22Next up, a simple vegetarian casserole
0:19:22 > 0:19:25using dried and soaked beans and, for a Middle Eastern hit,
0:19:25 > 0:19:27pomegranate molasses.
0:19:27 > 0:19:31We're just going to put the lid on, cook it for eight hours, that's it.
0:19:31 > 0:19:34So far, so good, and, while the slow cooker does the...
0:19:34 > 0:19:37well, slow work for us,
0:19:37 > 0:19:41we are doing something that feels distinctly wrong.
0:19:41 > 0:19:44If you just beat that all in for me, that would be great.
0:19:44 > 0:19:46I can't help but thinking that I'm cooking a brownie mix
0:19:46 > 0:19:49that's going to go in a slow cooker. It's a first for me.
0:19:49 > 0:19:52I know, it seems contradictory, but something like a brownie,
0:19:52 > 0:19:55when you cook them in the oven, they can overcook really easily.
0:19:55 > 0:19:57This gives you a little bit more leeway.
0:19:57 > 0:20:00So, we're going to do a cream cheese topping
0:20:00 > 0:20:02for a little bit of extra richness.
0:20:02 > 0:20:05Now, the secret to a slow cooker is that it traps in moisture,
0:20:05 > 0:20:08which is great for the last two dishes,
0:20:08 > 0:20:10but, surely, it's going to make a soggy brownie.
0:20:10 > 0:20:12What I do is add some kitchen roll on top.
0:20:12 > 0:20:15It'll absorb any extra moisture from the slow cooker,
0:20:15 > 0:20:19so it'll allow the brownie to bake rather than to steam.
0:20:19 > 0:20:20That's us finished.
0:20:20 > 0:20:23Now we can just let them get on with the slow-cooking.
0:20:28 > 0:20:31We've spent a grand total of 43 minutes preparing three dishes
0:20:31 > 0:20:35that would normally take my full attention for at least three hours.
0:20:35 > 0:20:37Now, the obvious question is,
0:20:37 > 0:20:40did anyone like what came out of the slow cooker?
0:20:40 > 0:20:43I like the really soft texture
0:20:43 > 0:20:45- and I thought the depth of flavour was there.- There was a fruitiness
0:20:45 > 0:20:48- which I quite liked.- The cream cheese gave it quite a nice tangy taste.
0:20:48 > 0:20:51I mean, I inherited my mother-in-law's one
0:20:51 > 0:20:54and, you know, normally you think it's just for stews and stuff,
0:20:54 > 0:20:57but, you know, this has really shown the versatility.
0:20:57 > 0:20:58Well, Nicky was right.
0:20:58 > 0:21:02A slow cooker can help cut time spent slaving over a hot stove
0:21:02 > 0:21:06and come up with all sorts of surprises,
0:21:06 > 0:21:08but one thing it can't do is the washing up.
0:21:13 > 0:21:15If you want to improve your cooking skills
0:21:15 > 0:21:17and get some great recipes and tips from me,
0:21:17 > 0:21:21then go onto the BBC's food website and click on Dish Up.
0:21:21 > 0:21:25Over the next year, we are going to be encouraging everybody
0:21:25 > 0:21:27to get clever in the kitchen.
0:21:31 > 0:21:35A few minutes under the grill and my quick sausage casserole is done.
0:21:35 > 0:21:37Mine is ready to go at the table. Where's yours?
0:21:37 > 0:21:40- Oh, about three minutes if you don't want it crudo.- Crudo?
0:21:40 > 0:21:43That's were it opens a packet and swears at you.
0:21:46 > 0:21:48Now, that looks a bit good too.
0:21:48 > 0:21:51Pears lightly fried in butter and ginger syrup
0:21:51 > 0:21:55piled on top of that eggy fried brioche and then caramelised pecans,
0:21:55 > 0:21:58fresh pear, stem ginger and a sprinkle of lemon zest.
0:21:58 > 0:22:01Do you want to check your fish, Dave?
0:22:01 > 0:22:03- I think your fish might be ready. - Thanks, Tom.
0:22:03 > 0:22:05Need a hand? I'll get the other one out, shall I?
0:22:05 > 0:22:08Can you smell the chermoula?
0:22:08 > 0:22:11'Each of these dishes takes under 30 minutes to make,
0:22:11 > 0:22:14'but it looks like we've been at it for hours.'
0:22:14 > 0:22:17- Are you ready, Si?- Aye, not too far away, mucker.- OK.
0:22:17 > 0:22:19- He's on one.- Look at that.
0:22:19 > 0:22:21Considering he messed about and didn't have much to do,
0:22:21 > 0:22:24he's actually made something look incredible, hasn't he?
0:22:24 > 0:22:26You see, he's a bit of a creeper, is our Si.
0:22:26 > 0:22:29- He's going to overdo it now.- I'm not.
0:22:29 > 0:22:31Do you think a cherry would look nice on the top, Si?
0:22:31 > 0:22:33Yeah, I wouldn't mind, actually.
0:22:33 > 0:22:37Oh! Look! Hold on! Hold on! Watch!
0:22:40 > 0:22:44- That one's mine! I've blown on it! - Thank you.
0:22:44 > 0:22:46- Look at the state of us now. - That looks incredible.
0:22:46 > 0:22:49- Come on, let's serve it up. - Get in!
0:22:49 > 0:22:51I knew that would happen.
0:22:53 > 0:22:57The crust on my casserole is crying out to be broken
0:22:57 > 0:23:00to reveal the sausage-y, bean-y goodness underneath.
0:23:00 > 0:23:04Si's brioche looks like the best bit of toast ever,
0:23:04 > 0:23:06piled high with all sorts of good things,
0:23:06 > 0:23:08and Dave's salmon parcels
0:23:08 > 0:23:12with vibrant peppers and spicy chermoula look amazing.
0:23:12 > 0:23:17- Wait for the gasp of aroma. - Oh, yes, mate! Get in!
0:23:17 > 0:23:20- That does smell nice, that, Si. - It does smell incredible.
0:23:20 > 0:23:22Are we going to eat out the paper or put it on the plates?
0:23:22 > 0:23:24Let's eat out the paper. It looks fantastic.
0:23:24 > 0:23:27Oh, God, Dave, man.
0:23:27 > 0:23:30- Is it all right, Tom? - That is delicious.
0:23:30 > 0:23:34Spicy, nice kick to it, I love the freshness of the peppers
0:23:34 > 0:23:37and the creaminess of the salmon. I mean, it just feels right
0:23:37 > 0:23:40- in the mouth.- It does. Nice textural differences. It's lush.
0:23:40 > 0:23:44- It's cool these days, by the way, to be drinking rose.- Yes.
0:23:44 > 0:23:46Now, there's different kinds of rose, obviously.
0:23:46 > 0:23:49I like these pale ones. They smell and feel like candyfloss.
0:23:49 > 0:23:51They're really soft and low in acid and the reason why I picked this
0:23:51 > 0:23:55is because of that. The salmon with all that creamy, fatty texture,
0:23:55 > 0:23:58if you have a high acid drink, that takes all the fattiness out.
0:23:58 > 0:24:01- You're just left with a stringy fish.- My goodness, that's fantastic.
0:24:01 > 0:24:03- The colour.- Isn't that great? And that's £7.50,
0:24:03 > 0:24:06so you can get really good dry rose these days for under a tenner.
0:24:06 > 0:24:09So, Joe, the paler the rose,
0:24:09 > 0:24:12does that mean it's a higher quality drink or is it less acid or...
0:24:12 > 0:24:15It's really that the colour actually doesn't tell you the quality.
0:24:15 > 0:24:17It kind of gives you more of an impression of what style
0:24:17 > 0:24:19you're going to have. If it's pale in colour,
0:24:19 > 0:24:22the chances are it's going to be dry but kind of low in acid,
0:24:22 > 0:24:24so round and cuddly and soft. If you drink wine that's very vivid
0:24:24 > 0:24:27- in colour, it hits you in the face. - The different colours
0:24:27 > 0:24:30- are nothing to do with quality, it's to do with style.- Absolutely.- OK.
0:24:30 > 0:24:33- So, you're happy?- Oh, over the moon. - We've done it justice.
0:24:33 > 0:24:36- Absolutely superb. - One tick. One tick.
0:24:36 > 0:24:39Keep the knives and forks, boys, because you're going to need them.
0:24:39 > 0:24:41The smell of that cabbage pesto.
0:24:45 > 0:24:48That vinegar in the swede. Absolutely perfect.
0:24:48 > 0:24:49It's lovely, isn't it?
0:24:49 > 0:24:52Very similar to a tin of beans with the sausages in
0:24:52 > 0:24:54that you had growing up as a kid.
0:24:54 > 0:24:57Not like any tins of beans I had, mate. It's lovely.
0:24:57 > 0:25:00It's amazing that you've got such ordinary cupboard ingredients
0:25:00 > 0:25:03and this is actually a very majestic tasting dish.
0:25:03 > 0:25:05The cabbage pesto, that's wizard.
0:25:05 > 0:25:08Now, why I've chosen this wine to go with your food
0:25:08 > 0:25:13is that the sausage casserole, fatty, comforting,
0:25:13 > 0:25:16all these things make sharp, big, dry wines much juicier and softer,
0:25:16 > 0:25:20so this is a kind of a fresh, almost sour wine, in a good way.
0:25:20 > 0:25:22So, we've got a bottle of Beaujolais here.
0:25:22 > 0:25:26You can get a good Beaujolais from most retailers between £5 and £10.
0:25:26 > 0:25:28The more money you spend, the better it gets.
0:25:28 > 0:25:30Does that put a different perspective on Beaujolais to you?
0:25:30 > 0:25:32I mean, everyone thinks, "Oh, Beaujolais, no."
0:25:32 > 0:25:36That's almost the complete opposite of the dish.
0:25:36 > 0:25:40With the dish you expect a really rich, unctuous red wine
0:25:40 > 0:25:43that would just kind of soak you into a big comfy chair.
0:25:43 > 0:25:46That is something that has turned it around, completely different,
0:25:46 > 0:25:49hits you in the mouth with massive, massive flavour.
0:25:49 > 0:25:51There's sour, sour cherries, like you were saying.
0:25:51 > 0:25:53Shall we get stuck into the eggy bread? Si, you can dish up.
0:25:53 > 0:25:57- Aye, go on.- Nicely down the line, mucker.- That looks fantastic.
0:25:57 > 0:25:58It looks brilliant, doesn't it?
0:25:58 > 0:26:02I love the elegant way you've just dusted it with icing sugar.
0:26:02 > 0:26:06That final touch of class and creativity.
0:26:06 > 0:26:09Perfect, quick, easy dessert.
0:26:09 > 0:26:12- What do you reckon?- Honestly?
0:26:12 > 0:26:15I think that is absolutely delicious.
0:26:15 > 0:26:18It's all those little bits of extra stuff that you've put on.
0:26:18 > 0:26:23The crunch of the nuts, the soft beautiful fried pear is delicious,
0:26:23 > 0:26:27then the raw pear, the ginger, the hit of ginger is amazing.
0:26:27 > 0:26:28When you look at these flavours,
0:26:28 > 0:26:31they're all a bit wonderfully exotic and Christmassy, aren't they?
0:26:31 > 0:26:34This wine that I've chosen is a fortified Muscat from Spain.
0:26:34 > 0:26:35It's about £9.
0:26:35 > 0:26:39They've basically made the wine just for a day, so it's only 1% alcohol,
0:26:39 > 0:26:41and they whack in loads of colourless brandy,
0:26:41 > 0:26:44which stops the winemaking process and keeps it sweet,
0:26:44 > 0:26:46and there's lots of other information about these wines
0:26:46 > 0:26:48I've chosen on the Food And Drink website.
0:26:48 > 0:26:51It's that mixture of that dehydrated, sun-dried,
0:26:51 > 0:26:54beautiful sweetness with the freshness of the grapes.
0:26:54 > 0:26:56- That's what it tastes like. - It's quite resinous.
0:26:56 > 0:26:58On the aftertaste, you get this taste,
0:26:58 > 0:27:01like you do with old cherries, of muscovado sugar.
0:27:01 > 0:27:04And there's, like, caramel bits and chocolate bits there as well.
0:27:04 > 0:27:07- It's just a remarkable wine. - It's gorgeous wine for the money.
0:27:07 > 0:27:09Right then, Joe, you've had three dishes.
0:27:09 > 0:27:11All three I've been really impressed with,
0:27:11 > 0:27:13and the wines today have blown me away.
0:27:13 > 0:27:15- They've been phenomenal. - Thanks, Tom.
0:27:15 > 0:27:18But if you're going to choose one, which one would it be?
0:27:18 > 0:27:20God!
0:27:20 > 0:27:22I have to work with him every day, you know?
0:27:23 > 0:27:26Also, I slipped him a tenner.
0:27:26 > 0:27:29- I think...- You don't. - It's all right. It wasn't enough.
0:27:29 > 0:27:32I think I'll give it to you boys today.
0:27:32 > 0:27:34That's a whole meal right there.
0:27:34 > 0:27:37- Sorry, Tom. It was a close-run thing.- Guys, honestly...
0:27:37 > 0:27:40Tom.
0:27:40 > 0:27:43With your little curvy barnet, we love you.
0:27:43 > 0:27:48I couldn't have lost to two better hairy chaps in the world.
0:27:51 > 0:27:54There you go, people, that's how easy it is to do.
0:27:54 > 0:27:56You too could cook a dinner in the same time it's taken
0:27:56 > 0:27:59to watch this show. What's not to love about that?
0:27:59 > 0:28:02'Next time, I challenge Monica Galetti to come up with
0:28:02 > 0:28:06'a flavour-packed meal using only a handful of ingredients.'
0:28:06 > 0:28:09- And you cook with that?- Cook with that, we could get you some hair
0:28:09 > 0:28:13- with it if we rub it on every night. - It's good for hair growth?
0:28:13 > 0:28:15'Leaving our emotions running high.'
0:28:15 > 0:28:17Look at me, I'm like a blubbering wreck.
0:28:17 > 0:28:20You're crying because you know you've lost already.
0:28:20 > 0:28:24'While Oliver Peyton ditches wine in favour of something a tad unusual.'
0:28:24 > 0:28:26I was wrong about the kimchi.
0:28:26 > 0:28:29There's no reason I'm not going to be wrong about the rhubarb.