Express Cooking Food & Drink


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I'm Tom Kerridge and this is Food & Drink.

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This is it, Castle Kerridge.

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'I'm going head to head with Britain's best cooks and chefs...'

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-So it's a competition, is it?

-Are you ready?

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The final proof will be in the eating.

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'..to whip up some top tasting dishes

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'that really show off the best of food and drink in Britain today.'

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Eat my shorts! Yo-ho!

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It needs to be quivering.

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-Delicious.

-It makes everybody laugh.

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'We get the inside track on what's going down in our kitchens,

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'restaurants and pubs.'

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-Rock and roll!

-Gentle, gentle, gentle.

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Just learn to let go!

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'And our new maestro of wine, Joe Wadsack,

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'is a font of drink facts and fashions.'

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It's cool these days, by the way, to be drinking rose.

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'This time it's all about speed.'

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Everyone's short of time,

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and tasty home cooking often gets shelved for a takeaway,

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but you can have a proper tasty meal on your dinner table

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in the same time it takes for that takeaway to arrive.

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'The perfect pair to cook against the clock with

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'are The Very Hairy Bikers...'

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-Tom!

-How's it going?

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'..breaking all records with their fast chilli spiced salmon

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'and speedy toasted brioche with pear, pecans and ginger.

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'But will they beat my quick sausage and bean casserole?'

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Absolutely perfect.

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-Ya little baldy, we love ya!

-Aww!

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Good times and great company on Food & Drink!

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'We're taking less and less time to prepare our evening meal.

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'An hour in the '80s,

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'45 minutes in the '90s,

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'and now just 32 minutes.

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'So the secret to a fast and delicious dinner

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'starts with the ingredients.'

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-Hello, my friend.

-How are you, are you well?

-Good, thanks, chief.

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-You all right?

-Yeah, not so bad, guv.

-OK, I need 700g of salmon.

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You want this filleted off for you?

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-Filleted would be lovely.

-Filleted and pin boned?

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'This is what those Hairies ordered. I wonder what they've got planned?'

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-Lovely fillet there for you.

-Thank you very much.

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Right, boys, do you think you can come up with a tasty meal

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in the time it takes for a takeaway to arrive?

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Oh, crumbs, we can come up with a tasty meal by the time you've dialled for it!

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See, I'm convinced that with a bit of organisation you really

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can get proper tasty food on.

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I am going to do a sausage and bean casserole, you know, based on

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that kind of tin of beans that you open with the little sausages in?

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-I love them.

-This is my version of it

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that will take just a little bit longer

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but quicker than a takeaway arriving.

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You've got two Michelin stars and you're doing beans on toast!

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-It's wrong, Dave.

-It's wrong!

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I've been tearing me hair out, what little I've got left,

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-thinking of something interesting and fast.

-What are you doing?

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I am going to do a chermoula spiced salmon en papillote -

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that's kind of done in a paper bag for you.

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TOM LAUGHS

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He's a worry, isn't he?

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I'm going to have to be honest, I am very worried. Chermoula.

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-And what are you going to be cooking, Si?

-Eggy bread.

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-Eggy bread.

-Oh, God.

-Brilliant.

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I'm doing...

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I'm doing brioche toast and caramel pears with pecans

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-and all manner of ginger loveliness.

-Is it like a pain perdu?

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-It's like a pain perdu, yeah.

-Pain perdu, Tom.

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It's like...it's not a nappy, like, it's just like something...

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-Shall we go and get cooking, then?

-Yeah!

-Yeah, we might as well.

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'Dave's chilli spiced salmon cooked in a parcel

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'and Si's toasted eggy brioche with pear and pecan

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'sound fast and fantastic!

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'The pressure's on!

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'But I think my quick sausage and bean casserole

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'with its crispy pesto topping will come out on top today.'

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-Nice box, Dave. Come to do a bit of planning?

-No, no!

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This will plumb your taste senses, Tom.

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I have everything in here to produce chermoula.

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Once you've got a jar of chermoula in your fridge you will never look back.

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It sounds like a made-up word to me, I have to be honest with you.

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Well, I did think chermoula was a breed of small dog, but it's not.

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It in fact is the most do-it-all

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Middle Eastern spice/paste/marinade/dip.

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Right, first off, I need some olive oil, so I'll have that.

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-Flipping Nora!

-Let us begin.

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Garlic.

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Ginger.

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One chilli.

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Paprika.

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Smoked paprika.

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Cumin.

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Coriander.

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Saffron.

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-White balsamic vinegar.

-Oh, gawd!

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Coriander.

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Cayenne pepper.

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That, my friend, is the building blocks to victory.

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Chermoula we go!

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-Well, my secret weapon's a lot simpler.

-Yeah.

-Shall I get it?

-Yes.

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-Maple syrup.

-I love maple syrup.

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It's brilliant cos it has a savoury note

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and yet it has the hues of autumn.

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'Well, I'm up against double trouble.

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'Si's helping Dave with the salmon.'

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Sliced like this, yeah?

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Yeah, and then just sweat the pepper and onion down.

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'While Dave whizzes up his chermoula paste,

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'I'll crack on with my secret to great flavour -

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'browning bacon and sausages,

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'and then chop my veg up small, to help the casserole cook quickly.'

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Tom, don't you know a casserole's, you know, a nice slow, easy dish?

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They're nice and slow and easy

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if you're using meat that needs to be slow-cooked and long braised.

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-Sure.

-I'm doing sausages.

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-Sausages don't take long.

-That's true.

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But of course the casserole is the name of the vessel rather than

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-the dish, isn't it?

-Indeed.

-It is, yeah.

-I hear cassoulet!

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-There you go.

-We went to the Academy of the Cassoulet, didn't we?

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-We did, it was good, that.

-Oh, aye.

-So you ate proper, proper cassoulet?

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Oh, yes! And they had a song, which was The Ballad Of The Bean.

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They sang a song to the bean?

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-# Du-du-du, the ballad of the bean

-Oh, hee-ho-ho... #

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It's true.

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# In the only way the French can Oh, hee-ho. #

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Then he gave us badges and a certificate.

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-I'm actually very jealous of that.

-It's like Blue Peter but wrong.

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'Fair play to Dave.

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'He's made a paste, sung a song,

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'got Si to cook peppers with white wine in just a matter of minutes -

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'and the salmon's ready to go.

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'Meanwhile, I've put some borlotti beans in the pot

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'with a splash of white wine vinegar,

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'a spoonful of sugar and some stock,

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'and now I'm putting the bacon and sausages back in,

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'and I'll leave the casserole to thicken.'

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Right, me home-made boil in the bag's ready, Tom.

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Just going to stick that in a preheated oven, 180 degrees,

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for about 15 minutes.

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-We're going to need to get finishing.

-We are.

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'Well, Dave's dish really is fast food!

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'But Arabella Weir is taking a fresh look at the sandwich,

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'one of the quickest bites of all.'

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'Perhaps Britain's greatest contribution to gastronomy,

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'we eat 11 billion sandwiches every year.

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'But can they ever be more than production line produce?

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'Maybe this is the place to find out.

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'Afternoon tea at the Dorchester Hotel in London.'

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'Not quite a meal, but much more than a snack,

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'they've been serving tea here daily since 1931.'

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-If you'd like to join me, of course.

-Thank you very much.

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'And for manager Pierre Le May,

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'sandwiches are central to this oh-so-British of traditions.'

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Afternoon tea at the Dorchester always starts with sandwiches?

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Yes, indeed. We would serve traditionally

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the sandwich to start with.

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That would usually be complemented with a glass of champagne

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as entry to the sequence of service of the afternoon.

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-Sequence of service? Great.

-Indeed.

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I think I can see my first sequence.

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So for today we're going to have chicken and mustard on a basil

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and pesto bread. Cucumber and cream cheese on a caraway seed bread.

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Some egg mayonnaise and some cress,

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and the rough vegetable, which is the Sandwich of the Day.

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Right, I'll take the whole tray. WAITER LAUGHS

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-I'm not supposed to do that?

-No, madam.

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I will suggest you've to take one of each.

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'So these are clearly cut above the rest.

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'But at £45, what exactly am I paying for?'

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Expertise from the kitchen

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on designing what filling they're going to have.

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The quantity of the fillings used is very, very important.

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You don't want to overdo or under-do.

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It's been really carefully proportioned.

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I genuinely didn't realise that a sandwich could be

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such a kind of gourmet feast.

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My children's packed lunch are not like this.

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'Below stairs, Henri Grosi oversees a kitchen making up to

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'3,000 sandwiches a day.

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'I'm determined to leave here knowing how to make my kids' lunch boxes

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'the envy of their friends,

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'but with these slices of bread they might need bigger lunch boxes.'

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The reason why we've been using, actually,

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the slice that size is purely because of the speed.

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-If I had one more child it'd be worth me getting that bread.

-Exactly.

-So...

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We're starting off.

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Take granary bread and then it's like at home a little bit

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and wallpaper it.

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I'm never wallpapering and I am always making

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packed lunch sandwiches, so I'm familiar with this.

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You're being very generous. My children would definitely like this.

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I'm thinking that's way too much.

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The worst thing you can have is actually a skimpy sandwich.

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The fillings is the most important bit in any sandwich.

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Long-standing argument in my house -

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tell me that you don't butter the other slice of bread.

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Only buttered on one side.

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-Well, I butter two sides.

-Oh, no!

-No, always.

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You don't do half measures.

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'So, seems I've been doing it all wrong!

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'Lots of filling, butter on both sides, plenty of seasoning,

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'and for the upper crust, no crusts.'

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Yes! Come on. Round of applause, please.

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In comparison, you're actually not that bad.

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'Not bad?

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'That's the best sandwich I've ever made.

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'But up against this one -

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'sturgeon with black and gold caviar,

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'I've found out what a luxury sandwich is all about.'

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That is delicious! And that's about 500 quid?

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Not, not as much, but nearly about 200.

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'I think that makes the point

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'a sandwich is not always just a sandwich,

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'but somehow I don't think caviar is going to make it into

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'the lunch boxes at my house.'

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Right, Dave, Si, I know this is the time we're looking forward to,

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-it is drinks time.

-Yes!

-Get in!

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-And this is Joe, he's the whirlwind of wine.

-Hello, Joe.

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-Si, how d'you do?

-Joe, good to meet you, man, how are you doing?

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And Joe looks like he's brought us over some tea.

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Yes, I've brought tea.

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We British are famous for a quick cuppa, aren't we?

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There's always time for a cuppa. Milk or no milk?

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-Oh, milk, please, yeah.

-Milk in before the tea or afterwards?

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I always put it in after.

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There's a story that you're supposed to put the milk in first

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with bone china to stop it cracking,

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when in fact it's the other way round.

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If you put cold milk in, it creates a shock and the porcelain can crack,

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so, actually, in a royal household, tea goes in first.

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-We've got, erm, builder's tea.

-So it's just builder's...?

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-Builder's, nice and strong. Nice cuppa?

-Yeah, nice, nice.

-Perfect.

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Well, I've got something a bit special for you to try.

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This is a tea which was grown on an estate in Cornwall.

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-They planted it about 15 years ago.

-It smells...ooh, gawd.

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-It smells kind of toasty, doesn't it?

-I'm with you on that.

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There is like an earthy, hoppy note to it.

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So, this is very tasty, it's very nice.

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-Is there a difference in price?

-A little bit.

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The tea that's in the teabags, less than a penny a gram.

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This? £1.50 a gram.

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JOE LAUGHS

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-£1.50 a gram?!

-Look how much is there, right?

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I made this pot of tea, and there's not quite enough for two pots,

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-that's about 35 quid's worth.

-What?!

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This is nearly a tenner a cup.

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-Well, if that's the case, I'll have another one.

-Don't mind if I do.

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-Line them up, line them up.

-There they are, OK.

-But is it...?

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Would you say that's 150 times better than a cup of builder's tea?

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No, but I think that you can always treat things like that...

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If you treat booze or beer or anything like that,

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then you can say the same thing.

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You can buy a six pack of economy lager or buy something worth having.

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Well, I'll leave you guys to it.

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I have something a bit more interesting for you to try later.

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-Thanks, Joe.

-Thank you very much, Joe, thank you.

-Nice to see you.

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-Tea.

-Tea.

-Tea.

-I'm taking that.

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-D'you remember a Teasmade?

-I do.

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-Yes!

-See, my mum used to have one.

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I remember, by the time the Teasmade had actually made you

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a cup of tea, you could have got up, gone downstairs,

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filled the kettle up, boiled the kettle, made a cup of tea,

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gone back upstairs, got back into bed by the time the Teasmade

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had actually made a tea.

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-And that's got me thinking...

-BOTH: Yes?

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-I'm just going to my pantry.

-What's he doing in the pantry by himself?

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-I don't know.

-Right, boys, talking about technology...

-Yeah.

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I want to see if you guys can slice two onions quicker

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and better than I can slice two onions.

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-But I'm going to use a knife, you can use that.

-Right.

-You ready?

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-Steady, go!

-Oi, hold on a minute!

-Put the machine together, Kingy!

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I am, I'm putting it together, dude. Nearly had me flaming fingers off!

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-We don't need the bottom blade, do we?

-No, no, we don't.

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This, my friends, is man versus machine. Plus, there's two of you.

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-Right, go!

-Hold on.

-Oh, Kingy!

-Shurrup.

-Captain Fingers(!)

-Right.

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-He's chopping, he's chopping.

-Where's the thing?

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-Oh, you lummox!

-It's not on!

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-Turn it on!

-I have turned...stop!

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Stop right there. We've got a fault on the electric.

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-You sure?

-Yes.

-Are you sure?

-Yes.

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-BLENDER RUMBLES

-All right! Ha-ha-ha!

-Yay!

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Go on, mate, whack another one in.

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-Yay-hey! Eat my shorts!

-Finished!

-Golaccio!

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Hey, Michelin tyres, not Michelin stars!

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BIKERS SING AND CHANT

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-Chop, chop, chop.

-Oh, God, haven't you finished yet?

-No.

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No, because unfortunately, I played by the rules.

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'Beaten by those tricksy Hairies!

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'Better make sure my casserole is Biker proof!'

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So, boys, it looks like there's a change of dish there.

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-It doesn't look like salmon anymore.

-No, no, it doesn't, you see.

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You get two recipes for the price of two bikers, you see.

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Two recipes for the price of two bikers, OK, I love that.

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Now, look, Tom, all I'm going to do, it's a really quick dessert

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and it's great, so I'm going to get cracked on with it.

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D'you want some brioche? I seem to have...

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Yes, please. I'd like four slices, about that.

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Perfect, mate, thank you very much.

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All we're going to do, we've got four eggs in there,

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you need about 60... 60...60 thingies...

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That's the technical cooking term.

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It is, 60ml is what I'm trying to say, Tom, of maple syrup.

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And I'm going to put the seeds...

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Is it the brioche that smells really sweet?

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-Yeah, yeah, vanilla.

-And the vanilla.

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The butter in brioche is ridiculous when you make it.

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Oh, it's lovely. Oh, hello.

0:15:120:15:15

-Mm.

-Oh, it smells fantastic. It does smell gorgeous, don't it?

0:15:150:15:19

-And maple syrup.

-Maple syrup.

0:15:190:15:20

-And vanilla.

-Nice and... You see?

0:15:200:15:23

Right, just going to give that a whisk.

0:15:250:15:27

Now, look, little bit of salt in this. Just a little bit.

0:15:270:15:31

So you get that really nice...

0:15:310:15:33

You know, it's like a caramel vibe, isn't it?

0:15:330:15:35

Kind of like a salt caramel thing going on?

0:15:350:15:37

Yeah, little bit of a salt caramel thing.

0:15:370:15:40

'The eggy brioche is fried in butter until it's golden brown.

0:15:420:15:46

'The pecans get crispy and sweet in melted brown sugar.

0:15:460:15:49

'And I'm making my cabbage pesto.

0:15:500:15:53

'This might just give my sausage casserole

0:15:530:15:55

'the edge over those speedy Bikers.'

0:15:550:15:58

-Oh, that sounds umami to me!

-It is umami!

-It is umami!

0:15:580:16:02

Lovely bitter flavours coming from the cabbage, bit of parsley,

0:16:020:16:05

Parmesan, pine nuts, garlic, olive oil,

0:16:050:16:08

the same as you would any other normal pesto

0:16:080:16:10

and, basically, it's because I had a bit of a ropey old Savoy cabbage

0:16:100:16:14

left in the fridge and it's a way of using it up.

0:16:140:16:18

'More chopped cabbage goes into my casserole.

0:16:180:16:20

'Some more with stale bread for a crispy topping

0:16:200:16:23

'and I'm done in a fifth of the time

0:16:230:16:25

'it would take to cook a normal casserole.'

0:16:250:16:27

I must admit, Tom, that your simple sausage and beans

0:16:270:16:31

is beginning to look rather exotic.

0:16:310:16:33

Right, my cabbage pesto is going to go on.

0:16:360:16:40

Full of flavour.

0:16:400:16:41

-Spreading it on the top.

-Smells beautiful.

0:16:410:16:44

-You like pesto?

-Love it, yes!

0:16:440:16:46

-Can I taste the cabbage pesto?

-Yeah.

0:16:460:16:49

-Give us a go.

-It's lovely. It's earthy, isn't it?

0:16:490:16:53

Earthy. Earthy, dark, the little bitter flavours

0:16:530:16:56

-that come from that cabbage.

-Oh, wow! That is amazing!

0:16:560:16:59

And then, on top of that, is the breadcrumbs.

0:16:590:17:02

You see, you can tell it's Tom Kerridge because, you know,

0:17:020:17:05

you're into a false sense of security and then he torpedoes you

0:17:050:17:08

-at the last minute.

-This is like a tin of baked beans

0:17:080:17:10

with the sausages in. It's exactly the same as I had

0:17:100:17:13

-when I was growing up.

-No, no, no.

0:17:130:17:15

It's about 875,000 nautical miles away from that, mucker.

0:17:150:17:19

This is now just going to go under the grill.

0:17:190:17:21

Those breadcrumbs are going to get toasted.

0:17:210:17:24

Sausage, in terms of competition, boys,

0:17:240:17:26

is always going to be a winner.

0:17:260:17:29

-Only with chermoula on.

-OK, with your chermoula.

0:17:290:17:31

Now, we all like a bit of machinery that can actually save us time,

0:17:310:17:35

and chef Andy Bates has been to see if a retro bit of kit

0:17:350:17:38

can actually help us getting our modern-day dinner to the table.

0:17:380:17:42

Fast living, fast food.

0:17:450:17:47

That's all very well, but there are certain things

0:17:470:17:50

you just can't cook when you're in a hurry - or can you?

0:17:500:17:53

To cook quick, you have to think slow.

0:17:540:17:57

In fact, you have to think slow cooker. Really?

0:18:000:18:05

-You're thinking, how can a slow cooker make anything faster?

-Indeed.

0:18:050:18:08

The thing about a slow cooker is it's very little prep time.

0:18:080:18:10

Once you've prepared your food and put it in there,

0:18:100:18:13

you don't need to babysit it.

0:18:130:18:14

So you're saying you could go to work for the full day,

0:18:140:18:17

you could leave the house for eight to ten hours?

0:18:170:18:19

Yep, I think the thing about them is you've got to kind of forget

0:18:190:18:22

the preconceptions of how you slow cook in an oven or on a stove

0:18:220:18:27

and remember that it is a different method of cooking.

0:18:270:18:30

Once you've cracked that,

0:18:300:18:32

really it's as far as your imagination will take you.

0:18:320:18:35

That's a hell of a claim for a £15 supermarket gadget

0:18:370:18:40

I think of as repeatedly churning out the same bland, mushy stews.

0:18:400:18:45

But Nicky insists she can convince me with three different recipes,

0:18:470:18:51

and she's starting with apple-glazed pork ribs.

0:18:510:18:54

Slow cookers can make flavours a little bit flat

0:18:550:18:58

because of the long slow-cooking,

0:18:580:19:00

so you simply get round that by adding more flavour.

0:19:000:19:02

I always find meat, especially, needs a little bit more salt

0:19:020:19:06

in a slow cooker than you would on the stove.

0:19:060:19:08

With paprika, honey and Worcester sauce, these ribs ought to be tasty,

0:19:080:19:12

and they've taken all of eight minutes to prepare.

0:19:120:19:16

All we need to do is turn it on.

0:19:160:19:18

Next up, a simple vegetarian casserole

0:19:190:19:22

using dried and soaked beans and, for a Middle Eastern hit,

0:19:220:19:25

pomegranate molasses.

0:19:250:19:27

We're just going to put the lid on, cook it for eight hours, that's it.

0:19:270:19:31

So far, so good, and, while the slow cooker does the...

0:19:310:19:34

well, slow work for us,

0:19:340:19:37

we are doing something that feels distinctly wrong.

0:19:370:19:41

If you just beat that all in for me, that would be great.

0:19:410:19:44

I can't help but thinking that I'm cooking a brownie mix

0:19:440:19:46

that's going to go in a slow cooker. It's a first for me.

0:19:460:19:49

I know, it seems contradictory, but something like a brownie,

0:19:490:19:52

when you cook them in the oven, they can overcook really easily.

0:19:520:19:55

This gives you a little bit more leeway.

0:19:550:19:57

So, we're going to do a cream cheese topping

0:19:570:20:00

for a little bit of extra richness.

0:20:000:20:02

Now, the secret to a slow cooker is that it traps in moisture,

0:20:020:20:05

which is great for the last two dishes,

0:20:050:20:08

but, surely, it's going to make a soggy brownie.

0:20:080:20:10

What I do is add some kitchen roll on top.

0:20:100:20:12

It'll absorb any extra moisture from the slow cooker,

0:20:120:20:15

so it'll allow the brownie to bake rather than to steam.

0:20:150:20:19

That's us finished.

0:20:190:20:20

Now we can just let them get on with the slow-cooking.

0:20:200:20:23

We've spent a grand total of 43 minutes preparing three dishes

0:20:280:20:31

that would normally take my full attention for at least three hours.

0:20:310:20:35

Now, the obvious question is,

0:20:350:20:37

did anyone like what came out of the slow cooker?

0:20:370:20:40

I like the really soft texture

0:20:400:20:43

-and I thought the depth of flavour was there.

-There was a fruitiness

0:20:430:20:45

-which I quite liked.

-The cream cheese gave it quite a nice tangy taste.

0:20:450:20:48

I mean, I inherited my mother-in-law's one

0:20:480:20:51

and, you know, normally you think it's just for stews and stuff,

0:20:510:20:54

but, you know, this has really shown the versatility.

0:20:540:20:57

Well, Nicky was right.

0:20:570:20:58

A slow cooker can help cut time spent slaving over a hot stove

0:20:580:21:02

and come up with all sorts of surprises,

0:21:020:21:06

but one thing it can't do is the washing up.

0:21:060:21:08

If you want to improve your cooking skills

0:21:130:21:15

and get some great recipes and tips from me,

0:21:150:21:17

then go onto the BBC's food website and click on Dish Up.

0:21:170:21:21

Over the next year, we are going to be encouraging everybody

0:21:210:21:25

to get clever in the kitchen.

0:21:250:21:27

A few minutes under the grill and my quick sausage casserole is done.

0:21:310:21:35

Mine is ready to go at the table. Where's yours?

0:21:350:21:37

-Oh, about three minutes if you don't want it crudo.

-Crudo?

0:21:370:21:40

That's were it opens a packet and swears at you.

0:21:400:21:43

Now, that looks a bit good too.

0:21:460:21:48

Pears lightly fried in butter and ginger syrup

0:21:480:21:51

piled on top of that eggy fried brioche and then caramelised pecans,

0:21:510:21:55

fresh pear, stem ginger and a sprinkle of lemon zest.

0:21:550:21:58

Do you want to check your fish, Dave?

0:21:580:22:01

-I think your fish might be ready.

-Thanks, Tom.

0:22:010:22:03

Need a hand? I'll get the other one out, shall I?

0:22:030:22:05

Can you smell the chermoula?

0:22:050:22:08

'Each of these dishes takes under 30 minutes to make,

0:22:080:22:11

'but it looks like we've been at it for hours.'

0:22:110:22:14

-Are you ready, Si?

-Aye, not too far away, mucker.

-OK.

0:22:140:22:17

-He's on one.

-Look at that.

0:22:170:22:19

Considering he messed about and didn't have much to do,

0:22:190:22:21

he's actually made something look incredible, hasn't he?

0:22:210:22:24

You see, he's a bit of a creeper, is our Si.

0:22:240:22:26

-He's going to overdo it now.

-I'm not.

0:22:260:22:29

Do you think a cherry would look nice on the top, Si?

0:22:290:22:31

Yeah, I wouldn't mind, actually.

0:22:310:22:33

Oh! Look! Hold on! Hold on! Watch!

0:22:330:22:37

-That one's mine! I've blown on it!

-Thank you.

0:22:400:22:44

-Look at the state of us now.

-That looks incredible.

0:22:440:22:46

-Come on, let's serve it up.

-Get in!

0:22:460:22:49

I knew that would happen.

0:22:490:22:51

The crust on my casserole is crying out to be broken

0:22:530:22:57

to reveal the sausage-y, bean-y goodness underneath.

0:22:570:23:00

Si's brioche looks like the best bit of toast ever,

0:23:000:23:04

piled high with all sorts of good things,

0:23:040:23:06

and Dave's salmon parcels

0:23:060:23:08

with vibrant peppers and spicy chermoula look amazing.

0:23:080:23:12

-Wait for the gasp of aroma.

-Oh, yes, mate! Get in!

0:23:120:23:17

-That does smell nice, that, Si.

-It does smell incredible.

0:23:170:23:20

Are we going to eat out the paper or put it on the plates?

0:23:200:23:22

Let's eat out the paper. It looks fantastic.

0:23:220:23:24

Oh, God, Dave, man.

0:23:240:23:27

-Is it all right, Tom?

-That is delicious.

0:23:270:23:30

Spicy, nice kick to it, I love the freshness of the peppers

0:23:300:23:34

and the creaminess of the salmon. I mean, it just feels right

0:23:340:23:37

-in the mouth.

-It does. Nice textural differences. It's lush.

0:23:370:23:40

-It's cool these days, by the way, to be drinking rose.

-Yes.

0:23:400:23:44

Now, there's different kinds of rose, obviously.

0:23:440:23:46

I like these pale ones. They smell and feel like candyfloss.

0:23:460:23:49

They're really soft and low in acid and the reason why I picked this

0:23:490:23:51

is because of that. The salmon with all that creamy, fatty texture,

0:23:510:23:55

if you have a high acid drink, that takes all the fattiness out.

0:23:550:23:58

-You're just left with a stringy fish.

-My goodness, that's fantastic.

0:23:580:24:01

-The colour.

-Isn't that great? And that's £7.50,

0:24:010:24:03

so you can get really good dry rose these days for under a tenner.

0:24:030:24:06

So, Joe, the paler the rose,

0:24:060:24:09

does that mean it's a higher quality drink or is it less acid or...

0:24:090:24:12

It's really that the colour actually doesn't tell you the quality.

0:24:120:24:15

It kind of gives you more of an impression of what style

0:24:150:24:17

you're going to have. If it's pale in colour,

0:24:170:24:19

the chances are it's going to be dry but kind of low in acid,

0:24:190:24:22

so round and cuddly and soft. If you drink wine that's very vivid

0:24:220:24:24

-in colour, it hits you in the face.

-The different colours

0:24:240:24:27

-are nothing to do with quality, it's to do with style.

-Absolutely.

-OK.

0:24:270:24:30

-So, you're happy?

-Oh, over the moon.

-We've done it justice.

0:24:300:24:33

-Absolutely superb.

-One tick. One tick.

0:24:330:24:36

Keep the knives and forks, boys, because you're going to need them.

0:24:360:24:39

The smell of that cabbage pesto.

0:24:390:24:41

That vinegar in the swede. Absolutely perfect.

0:24:450:24:48

It's lovely, isn't it?

0:24:480:24:49

Very similar to a tin of beans with the sausages in

0:24:490:24:52

that you had growing up as a kid.

0:24:520:24:54

Not like any tins of beans I had, mate. It's lovely.

0:24:540:24:57

It's amazing that you've got such ordinary cupboard ingredients

0:24:570:25:00

and this is actually a very majestic tasting dish.

0:25:000:25:03

The cabbage pesto, that's wizard.

0:25:030:25:05

Now, why I've chosen this wine to go with your food

0:25:050:25:08

is that the sausage casserole, fatty, comforting,

0:25:080:25:13

all these things make sharp, big, dry wines much juicier and softer,

0:25:130:25:16

so this is a kind of a fresh, almost sour wine, in a good way.

0:25:160:25:20

So, we've got a bottle of Beaujolais here.

0:25:200:25:22

You can get a good Beaujolais from most retailers between £5 and £10.

0:25:220:25:26

The more money you spend, the better it gets.

0:25:260:25:28

Does that put a different perspective on Beaujolais to you?

0:25:280:25:30

I mean, everyone thinks, "Oh, Beaujolais, no."

0:25:300:25:32

That's almost the complete opposite of the dish.

0:25:320:25:36

With the dish you expect a really rich, unctuous red wine

0:25:360:25:40

that would just kind of soak you into a big comfy chair.

0:25:400:25:43

That is something that has turned it around, completely different,

0:25:430:25:46

hits you in the mouth with massive, massive flavour.

0:25:460:25:49

There's sour, sour cherries, like you were saying.

0:25:490:25:51

Shall we get stuck into the eggy bread? Si, you can dish up.

0:25:510:25:53

-Aye, go on.

-Nicely down the line, mucker.

-That looks fantastic.

0:25:530:25:57

It looks brilliant, doesn't it?

0:25:570:25:58

I love the elegant way you've just dusted it with icing sugar.

0:25:580:26:02

That final touch of class and creativity.

0:26:020:26:06

Perfect, quick, easy dessert.

0:26:060:26:09

-What do you reckon?

-Honestly?

0:26:090:26:12

I think that is absolutely delicious.

0:26:120:26:15

It's all those little bits of extra stuff that you've put on.

0:26:150:26:18

The crunch of the nuts, the soft beautiful fried pear is delicious,

0:26:180:26:23

then the raw pear, the ginger, the hit of ginger is amazing.

0:26:230:26:27

When you look at these flavours,

0:26:270:26:28

they're all a bit wonderfully exotic and Christmassy, aren't they?

0:26:280:26:31

This wine that I've chosen is a fortified Muscat from Spain.

0:26:310:26:34

It's about £9.

0:26:340:26:35

They've basically made the wine just for a day, so it's only 1% alcohol,

0:26:350:26:39

and they whack in loads of colourless brandy,

0:26:390:26:41

which stops the winemaking process and keeps it sweet,

0:26:410:26:44

and there's lots of other information about these wines

0:26:440:26:46

I've chosen on the Food And Drink website.

0:26:460:26:48

It's that mixture of that dehydrated, sun-dried,

0:26:480:26:51

beautiful sweetness with the freshness of the grapes.

0:26:510:26:54

-That's what it tastes like.

-It's quite resinous.

0:26:540:26:56

On the aftertaste, you get this taste,

0:26:560:26:58

like you do with old cherries, of muscovado sugar.

0:26:580:27:01

And there's, like, caramel bits and chocolate bits there as well.

0:27:010:27:04

-It's just a remarkable wine.

-It's gorgeous wine for the money.

0:27:040:27:07

Right then, Joe, you've had three dishes.

0:27:070:27:09

All three I've been really impressed with,

0:27:090:27:11

and the wines today have blown me away.

0:27:110:27:13

-They've been phenomenal.

-Thanks, Tom.

0:27:130:27:15

But if you're going to choose one, which one would it be?

0:27:150:27:18

God!

0:27:180:27:20

I have to work with him every day, you know?

0:27:200:27:22

Also, I slipped him a tenner.

0:27:230:27:26

-I think...

-You don't.

-It's all right. It wasn't enough.

0:27:260:27:29

I think I'll give it to you boys today.

0:27:290:27:32

That's a whole meal right there.

0:27:320:27:34

-Sorry, Tom. It was a close-run thing.

-Guys, honestly...

0:27:340:27:37

Tom.

0:27:370:27:40

With your little curvy barnet, we love you.

0:27:400:27:43

I couldn't have lost to two better hairy chaps in the world.

0:27:430:27:48

There you go, people, that's how easy it is to do.

0:27:510:27:54

You too could cook a dinner in the same time it's taken

0:27:540:27:56

to watch this show. What's not to love about that?

0:27:560:27:59

'Next time, I challenge Monica Galetti to come up with

0:27:590:28:02

'a flavour-packed meal using only a handful of ingredients.'

0:28:020:28:06

-And you cook with that?

-Cook with that, we could get you some hair

0:28:060:28:09

-with it if we rub it on every night.

-It's good for hair growth?

0:28:090:28:13

'Leaving our emotions running high.'

0:28:130:28:15

Look at me, I'm like a blubbering wreck.

0:28:150:28:17

You're crying because you know you've lost already.

0:28:170:28:20

'While Oliver Peyton ditches wine in favour of something a tad unusual.'

0:28:200:28:24

I was wrong about the kimchi.

0:28:240:28:26

There's no reason I'm not going to be wrong about the rhubarb.

0:28:260:28:29

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