0:00:03 > 0:00:05There are two types of people in the world.
0:00:05 > 0:00:08Those who slavishly follow a recipe,
0:00:08 > 0:00:10and those who never open a cookbook, just throw
0:00:10 > 0:00:14a load of ingredients together into a pan and hope for the best.
0:00:14 > 0:00:18This show is all about tearing up the recipe book and being daring.
0:00:18 > 0:00:19Oi! Are you ready?
0:00:19 > 0:00:22As part of BBC 2's food season, we are
0:00:22 > 0:00:26going to show you the secret to coming up with something new.
0:00:26 > 0:00:30And this time I'm up against a man who is not afraid of taking
0:00:30 > 0:00:31big risks in the kitchen.
0:00:31 > 0:00:33- Hello, Tom.- All right, mate.
0:00:33 > 0:00:35'Michelin-starred chef Glynn Purnell...'
0:00:35 > 0:00:37No!
0:00:37 > 0:00:39'..who's going to take a humble cauliflower and show me
0:00:39 > 0:00:43'how to turn it into a dish that is out of this world.'
0:00:43 > 0:00:45- All right there, chef? - I'm just hammered.
0:00:45 > 0:00:46THEY LAUGH
0:00:46 > 0:00:50But my brand-new lamb dish puts him firmly on the rack.
0:00:50 > 0:00:52Looking forward to seeing my side dish coming up...
0:00:52 > 0:00:55- to go with...- To go with the lash. - 'Heard of the cronut?'
0:00:55 > 0:01:00Chef Andy Bates lifts the lid on the latest in crazy food combinations.
0:01:00 > 0:01:03Taking the best parts of our favourite foods, mashing them
0:01:03 > 0:01:06together, to create something new.
0:01:06 > 0:01:08While drinks expert Joe Wadsack thinks
0:01:08 > 0:01:11we should look at an old favourite in a new way.
0:01:11 > 0:01:14Pound for pound, I would argue this is the best rum in the world, actually.
0:01:14 > 0:01:17- I've tasted most of them. - How was that weekend?
0:01:17 > 0:01:18THEY LAUGH
0:01:18 > 0:01:21Before we find out which of our cutting-edge creations
0:01:21 > 0:01:24deserves to become a contemporary classic.
0:01:24 > 0:01:27It is just such a satisfying plate of food.
0:01:28 > 0:01:32This is Food & Drink, and I'm Tom Kerridge.
0:01:36 > 0:01:38When it comes to being creative in the kitchen,
0:01:38 > 0:01:40we Brits are stuck in a rut.
0:01:40 > 0:01:43Half of us cook the same meals twice a week or more,
0:01:43 > 0:01:47and the same number haven't even tried a new recipe in a decade.
0:01:47 > 0:01:50It's time we tried something new.
0:01:50 > 0:01:52- Can I have this one, mate?- Yeah.
0:01:52 > 0:01:56And experimenting in the kitchen is easy, trust me.
0:01:56 > 0:01:59If you use my simple tips, you'll be able to come up with fresh
0:01:59 > 0:02:03recipes and breathe new life into old classics.
0:02:03 > 0:02:05- Thank you very much, mate, take care.- Bye.
0:02:16 > 0:02:19- Right, chief, are you ready? - Yeah, I'm born ready.
0:02:19 > 0:02:22I've heard that about you. What are you cooking?
0:02:22 > 0:02:25Well, to try something new, is maybe try
0:02:25 > 0:02:27and use a vegetable as a centrepiece of the dish.
0:02:27 > 0:02:30So I've decided to go with a cauliflower.
0:02:30 > 0:02:35- That, you hope, is going to win you this competition?- Yeah.- OK.
0:02:35 > 0:02:38Well, I'm going to be doing a herb-crusted rack of lamb.
0:02:38 > 0:02:41This is going to touch on all those building blocks that
0:02:41 > 0:02:42you need to create a dish.
0:02:42 > 0:02:46Acidity, savoury and saltiness, texture and crunch,
0:02:46 > 0:02:49and a nice richness is going to come through from some little
0:02:49 > 0:02:51pureed aubergine as well.
0:02:51 > 0:02:54This, my friend, is going to be a dish that blows you away.
0:02:57 > 0:03:00Glynn might be famous for being experimental with flavour,
0:03:00 > 0:03:04but he's given himself a huge challenge by putting spiced
0:03:04 > 0:03:07cauliflower with red lentils, crunchy coconut shavings
0:03:07 > 0:03:08and pickled carrots...
0:03:08 > 0:03:12up against my rack of lamb with an English mustard and mint crust,
0:03:12 > 0:03:15aubergine mash and glossy gravy.
0:03:16 > 0:03:18My dish may not sound very new,
0:03:18 > 0:03:21but I'm going for some surprising flavours you would never
0:03:21 > 0:03:25normally pair with lamb, for an unpredictable dish.
0:03:25 > 0:03:27- In any dish you've got the star, haven't you?- Yeah.
0:03:27 > 0:03:30Like today, you're the star and I'm just the veg on the side.
0:03:30 > 0:03:32So I'm a rack of lamb, and...
0:03:32 > 0:03:34See how handsome this rack of lamb is?
0:03:34 > 0:03:37Have you seen the size of the brain on this cauliflower? TOM LAUGHS
0:03:37 > 0:03:40'So it's brains versus brawn, then, is it?
0:03:40 > 0:03:43'Well, apparently, Brains over there has thought of everything.'
0:03:43 > 0:03:46- So where are you going to get the acidity from?- Ah. The acidity,
0:03:46 > 0:03:49- young Thomas...- Yeah.- ..comes from my secret weapon,
0:03:49 > 0:03:52which has been in my pocket all the way from Birmingham.
0:03:52 > 0:03:53Are we going to be all right to eat that?
0:03:53 > 0:03:57- We'll be fine, we'll be fine. Would you like to try some?- Yes, please.
0:03:57 > 0:04:00Basically, they are pickled carrots, marinated in oil
0:04:00 > 0:04:03and fermented over three months. But there is no vinegar in them.
0:04:03 > 0:04:06- It is like a traditional Indian way of pickling things.- What's that?
0:04:06 > 0:04:09- They're little tweezers.- When did that become a chef's tool?
0:04:09 > 0:04:12When did a wooden spoon...
0:04:12 > 0:04:15- I tell.. It's a competition. - ..turn...turn into tweezers?
0:04:15 > 0:04:19- You get the carrots out with your wooden spoon...- You ready?
0:04:19 > 0:04:21- You ready?- No! TOM LAUGHS
0:04:21 > 0:04:24I need these, this is my key to success, this is.
0:04:24 > 0:04:27- So this is fermented in your own pocket.- Not literally my pocket.
0:04:27 > 0:04:29It has been in other people's pockets as well on the way.
0:04:31 > 0:04:34That is stunning. I've got to be honest, having tasted that, I think
0:04:34 > 0:04:35you might have a good chance.
0:04:35 > 0:04:38'Glynn's a clever little fella, isn't he?
0:04:38 > 0:04:40'His fermented sweet and acidic carrots are going to give
0:04:40 > 0:04:44'his dish the things so many of us crave when we sit down to eat.'
0:04:44 > 0:04:47- So I think of something like ham, egg and chips, OK?- Yeah.
0:04:47 > 0:04:49Perfect, it's three things on a plate.
0:04:49 > 0:04:52So you get the crunch from the chips, the ham is that proteiny
0:04:52 > 0:04:55flavour that comes through, that gives you the savoury.
0:04:55 > 0:04:58The egg, that's the richness that works as a sauce.
0:04:58 > 0:05:02But acidity and sweetness as well, that comes through, the first thing
0:05:02 > 0:05:06I would do with ham, egg and chips... Tomato sauce all over the top.
0:05:06 > 0:05:09Every night people are sticking that on their plate and they don't quite know why.
0:05:09 > 0:05:13What you're trying to say, Tom, is that we have got a country full of geniuses out there.
0:05:13 > 0:05:16Using acidity, texture and crunch with ham, egg and chips.
0:05:16 > 0:05:19- And they don't even know it yet. - Yes.
0:05:19 > 0:05:23'And you know what? Virtually everything we eat has the same basic parts.'
0:05:23 > 0:05:25I worked for a French guy, a fantastic chef.
0:05:25 > 0:05:29And what was really great, I made him a crisp sandwich once. And he went,
0:05:29 > 0:05:33"I cannot believe..." I shouldn't have made that French accent, wasn't that good.
0:05:33 > 0:05:36But he said, "Oh, the butteriness, the saltiness of the crisps,
0:05:36 > 0:05:38"the texture of the crisps with the soft bread."
0:05:38 > 0:05:41It just blew my mind that he broke down a crisp sandwich.
0:05:41 > 0:05:43When was the last time you ate at his restaurant?
0:05:43 > 0:05:46- Got to be about 18 months, two years ago now.- It's on the menu now.
0:05:46 > 0:05:47What, crisp sandwich?
0:05:47 > 0:05:49THEY LAUGH
0:05:49 > 0:05:51'Glynn's cooking has moved on since then,
0:05:51 > 0:05:55'and today he is piling on the flavour with fenugreek, cumin,
0:05:55 > 0:05:59'chillies, cloves, ginger, coriander seeds and cinnamon,
0:05:59 > 0:06:01'to add a real depth to his cauliflower.'
0:06:01 > 0:06:04So a lot of people think cinnamon is for puddings.
0:06:04 > 0:06:07Cinnamon, in Indian cooking and some of the sort of cooking I do,
0:06:07 > 0:06:10we use it to give another dimension
0:06:10 > 0:06:13and an almost aromatic flavour.
0:06:13 > 0:06:16So where you've heated that up, the smell of that is phenomenal.
0:06:19 > 0:06:22We are going to put two dishes up that are separate,
0:06:22 > 0:06:26- but I've got to be honest, I reckon you could have a spoonful of that... - And a spoonful of that...
0:06:26 > 0:06:29- And everything will be all right. - And we can just call it a draw.
0:06:29 > 0:06:32- Is that what you're saying?- Yeah, yeah.
0:06:32 > 0:06:34'But there can only be one winner.
0:06:34 > 0:06:37'Time to get the texture of my dish sorted.
0:06:37 > 0:06:41'And to do that, I'm making a crust from fresh mint, cardamom
0:06:41 > 0:06:42'and breadcrumbs.'
0:06:42 > 0:06:45- Oh, that is amazing.- It is, yes.
0:06:45 > 0:06:48You can still smell the cardamom just behind the mint, can't you?
0:06:48 > 0:06:51'But Glynn's not known for his spice work for nothing.
0:06:51 > 0:06:53'He's getting a base for his lentils going'
0:06:53 > 0:06:57'and it's starting to smell like spiced garlic heaven in here.'
0:06:57 > 0:07:01I can't believe Glynn didn't grate the garlic. What you want to do...
0:07:01 > 0:07:05..is get a microplane. And then with the garlic, every time you grate it, what it
0:07:05 > 0:07:08does is it releases those lovely oils.
0:07:11 > 0:07:14'Now Glynn and I might think we are at the cutting edge of flavour,
0:07:14 > 0:07:17'but there are innovators out there who can do things
0:07:17 > 0:07:19'we wouldn't even dream of.'
0:07:19 > 0:07:22Lucky Arabella Weir has been to a cocktail bar in London -
0:07:22 > 0:07:24all for the sake of research, you understand -
0:07:24 > 0:07:28to meet a guy who spends years experimenting with flavours
0:07:28 > 0:07:30just to make some really fancy drinks.
0:07:33 > 0:07:35So, we're in the office, divvying up the jobs,
0:07:35 > 0:07:38and guess who draws the short straw? Yes, me.
0:07:38 > 0:07:40Well, somebody has to go out
0:07:40 > 0:07:43and find out what the latest thing in cocktails is.
0:07:45 > 0:07:49With cocktail sales up more than 10% in the last two years alone,
0:07:49 > 0:07:52bartenders, or mixologists as they have become known,
0:07:52 > 0:07:56are commanding as much respect as the best chefs in the business.
0:07:56 > 0:08:00At 69 Colebrooke Row, Max Venning gets all geeky and experimental
0:08:00 > 0:08:05making state of the art cocktails for his decidedly A-list clientele.
0:08:05 > 0:08:08But I want to see if his cutting-edge creations cut it with this
0:08:08 > 0:08:09aficionado.
0:08:09 > 0:08:12- Hello, there.- Hello, there.
0:08:12 > 0:08:15Right, knock me out with your best possible invention.
0:08:15 > 0:08:18- We are going with the prairie oyster first.- Prairie oyster.
0:08:18 > 0:08:21This is very much an aperitif cocktail.
0:08:22 > 0:08:26It's a reference to an old-fashioned hangover cure, which used to be a whole egg, some alcohol.
0:08:26 > 0:08:30But we've updated it and served a Bloody Mary in the form of an oyster.
0:08:30 > 0:08:32So around the outside you have the alcohol and the spice.
0:08:32 > 0:08:35It's horseradish vodka, home-made Tabasco Worcestershire sauce,
0:08:35 > 0:08:38some green tea and a little bit of red wine vinegar as well.
0:08:38 > 0:08:41The yolk is not an egg yolk, it's just tomato juice.
0:08:41 > 0:08:45That is just going to burst in your mouth and give you a really clean tomato flavour.
0:08:49 > 0:08:51Wow.
0:08:51 > 0:08:54I really like the tomato pretending to be an egg. I like what you've done there.
0:08:54 > 0:08:57But I'm not sure I'd order it again, because it is not giving me enough...
0:08:57 > 0:09:00interaction. It is a bit quick for me, really.
0:09:02 > 0:09:06'Thankfully, Max prides himself on having a drink to suit all tastes,
0:09:06 > 0:09:10'so he's going to wow me with a revamped Tom Collins.
0:09:10 > 0:09:13'Gin, lemon juice, and to give it a radical new twist, they've
0:09:13 > 0:09:17'developed a special ingredient, a syrup made from fig leaves.
0:09:17 > 0:09:20'Then it's just topped up with soda water.'
0:09:20 > 0:09:22Here we go. Bottoms up.
0:09:22 > 0:09:23Chin-chin.
0:09:26 > 0:09:29Oh, that's delicious. That's much more up my street.
0:09:29 > 0:09:31You see, you could give that to anybody
0:09:31 > 0:09:33and they wouldn't know there was alcohol in it.
0:09:33 > 0:09:36'And literally just up the street is a dedicated drinks lab,
0:09:36 > 0:09:40'where Max and his team get all scientific over flavours.'
0:09:41 > 0:09:44With hi-tech equipment and 1,000 ingredients to choose from,
0:09:44 > 0:09:48a new drink can take up to two years to develop.
0:09:48 > 0:09:51I've got the rest of the afternoon to perfect my own creation.
0:09:51 > 0:09:53So we always start with the concept.
0:09:53 > 0:09:56- Well, for me, it is obviously going to be comedy.- Comedy. Of course.
0:09:56 > 0:09:59- You always need a star.- A star.
0:09:59 > 0:10:02You need atmosphere, and obviously all good comics have got
0:10:02 > 0:10:04a nice sharp wit.
0:10:05 > 0:10:07So, for star quality, we're going literal.
0:10:07 > 0:10:10- Star anise is quite a big flavour. - Yes, that really is.
0:10:10 > 0:10:13There is every comic I've ever met in there.
0:10:13 > 0:10:17Added to the vodka, Max uses a Rotavator for low temperature,
0:10:17 > 0:10:20low-pressure, high-speed distilling.
0:10:20 > 0:10:22Whoa!
0:10:22 > 0:10:24For the atmosphere, we're harking back to the old days of dim,
0:10:24 > 0:10:28- smoky clubs.- We use wood chips, so we have cherry wood chips.
0:10:28 > 0:10:32Perfect, because I have seen a whole load of wooden acts.
0:10:32 > 0:10:33Whoo!
0:10:33 > 0:10:36'And finally, for the sharp wit, we've got pineapple juice.'
0:10:36 > 0:10:38Oh, look, I think that's very good.
0:10:45 > 0:10:47I don't think that's bad at all, actually. I think
0:10:47 > 0:10:49- that's quite sophisticated. - Let's have a go.
0:10:49 > 0:10:52- You're holding on to that one. - I was hanging onto it.
0:10:56 > 0:10:59There's a lot of flavour in there. Sometimes it's just, there are
0:10:59 > 0:11:00- just some that don't work.- Mmm.
0:11:03 > 0:11:05All right, it's not brilliant.
0:11:05 > 0:11:06HE LAUGHS
0:11:06 > 0:11:08'But there's a silver lining to all of this.'
0:11:08 > 0:11:11You can be as creative as you like when making cocktails,
0:11:11 > 0:11:14like I was. Doesn't mean it's always going to be great, just knock it back
0:11:14 > 0:11:16and have another go.
0:11:17 > 0:11:20'So Arabella's cocktail may never hit the big time,
0:11:20 > 0:11:24'but Joe's got a classic drink he wants us to take a fresh look at.'
0:11:25 > 0:11:28Right, I want you to think about an old drink in a new way.
0:11:28 > 0:11:31What kind of drinks do you have at the end of the dinner? What's typical?
0:11:31 > 0:11:33It's probably cognac. Whisky.
0:11:33 > 0:11:35You know, something dark in a glass.
0:11:35 > 0:11:38But I've decided to choose something a bit different. Rum.
0:11:38 > 0:11:41Rum is a very exciting spirit. And when it's aged, it's very sophisticated.
0:11:41 > 0:11:44It's got all sorts of wonderful flavours. This is from Barbados.
0:11:44 > 0:11:47Let's have a taste of this. It's really amazing. I think, pound for pound,
0:11:47 > 0:11:50- I would argue this is the best rum in the world.- Really?
0:11:50 > 0:11:53- That's a serious statement. - I've tasted most of them.
0:11:53 > 0:11:56- How was that weekend?- It was one very, very interesting afternoon.
0:11:56 > 0:11:58But if you look at the price of a cognac,
0:11:58 > 0:12:01a really good cognac starts at maybe £30, £40.
0:12:01 > 0:12:06Premium XO cognac pushing £100 or more. This is £26, £27.
0:12:06 > 0:12:08It's got an almost caramel taste to it, hasn't it?
0:12:08 > 0:12:10You can smell it comes from sugar, can't you?
0:12:10 > 0:12:13It's got that sort of smell of creme caramel, creme brulee,
0:12:13 > 0:12:17- tarte tatin.- That is incredible. That's really smooth.
0:12:17 > 0:12:21If I hadn't told you it was a rum, you might not have even thought it was a rum.
0:12:21 > 0:12:24- No.- 26 quid for "pound for pound the best rum in the world".
0:12:24 > 0:12:27- That's not bad, that.- But I'm going to do what you did
0:12:27 > 0:12:30and try most of them around the world before we make that decision.
0:12:30 > 0:12:32That sounds like a good weekend, can I come?
0:12:32 > 0:12:34Two flights to Jamaica, please.
0:12:34 > 0:12:35THEY LAUGH
0:12:35 > 0:12:39So out with the old, in with the new. Nice glass of rum in a brandy balloon. I love it.
0:12:39 > 0:12:42Thank you very much, chief, you can leave us with these.
0:12:42 > 0:12:45Right, I'm not going to drink any more of that. I'll never get this done.
0:12:45 > 0:12:48Because I have a very technical part of cooking to do next.
0:12:48 > 0:12:50- Aubergine and a fork.- Yeah.
0:12:59 > 0:13:02- Wow. You are a genius. - That's it. Job done.
0:13:02 > 0:13:05'One way to know you'll love your creation is to use
0:13:05 > 0:13:07'some of your favourite ingredients.
0:13:07 > 0:13:11'The classic combos might be mint and lamb and mustard and beef,
0:13:11 > 0:13:13'but this is all about trying something new.
0:13:13 > 0:13:16'So I'm going to be daring and mix it up.'
0:13:16 > 0:13:20Now, I love English mustard. Anything that can make you cry, I love that.
0:13:20 > 0:13:23As Bob Marley said, "No mustard, no cry."
0:13:23 > 0:13:27That is possibly one of Bob Marley's best songs.
0:13:27 > 0:13:29GLYNN LAUGHS
0:13:30 > 0:13:32Going to whack this into the oven for about 10 to 12 minutes.
0:13:32 > 0:13:36- I like it nice and pink. I know you like it nice and pink.- Love it.
0:13:36 > 0:13:39And I'm fairly certain Joe, the whirlwind of wine,
0:13:39 > 0:13:41will like his lamb pink as well.
0:13:41 > 0:13:44I'm starting to panic now, now I look at my sad cauliflower.
0:13:44 > 0:13:46'But he's not about to throw in the tea towel.
0:13:46 > 0:13:49'Glynn's using a taste of the exotic to perfectly
0:13:49 > 0:13:52'complement his spiced cauliflower.'
0:13:52 > 0:13:53Are you all right there, Chef?
0:13:53 > 0:13:55I'm just hammered.
0:13:55 > 0:13:57THEY LAUGH
0:13:57 > 0:13:59BANGING
0:14:00 > 0:14:03- That's how to do it.- That's perfect. - There you go. Brute force, it always wins.
0:14:03 > 0:14:05Brute force always wins.
0:14:05 > 0:14:09'Glynn's slicing up the coconut to toast it in the oven,
0:14:09 > 0:14:12'adding a crispy textured crunch to his creation.'
0:14:12 > 0:14:14I won't throw mine in, I shall place it.
0:14:14 > 0:14:16It's quite easy to lob an aubergine, though.
0:14:16 > 0:14:19That should be some sort of sport, shouldn't it? Aubergine lopping.
0:14:19 > 0:14:22- It is a sport.- It is where you come from, Chef.
0:14:22 > 0:14:24Wait. Cheese rolling is the sport where I come from.
0:14:24 > 0:14:27That's right, that's right.
0:14:27 > 0:14:29'And Glynn's going for a coconut double whammy,
0:14:29 > 0:14:33'by reducing down some coconut cream with lime leaves.'
0:14:33 > 0:14:35Just going to give us one of our building blocks, which is
0:14:35 > 0:14:37richness to the dish.
0:14:37 > 0:14:39'After just ten minutes in the oven, my
0:14:39 > 0:14:43'mint and mustard crusted rack of lamb is cooked to pink perfection.'
0:14:43 > 0:14:45Just going to leave it here.
0:14:45 > 0:14:48To chillaxo, relaxo.
0:14:48 > 0:14:50'And with my aubergine cooked beautifully too,
0:14:50 > 0:14:54'I'm starting to feel quietly confident about this.'
0:14:54 > 0:14:57Is there any flavour combinations that you wouldn't put together?
0:14:57 > 0:14:59There's certain ingredients I'm not keen on,
0:14:59 > 0:15:02but I think having a go, trying combinations,
0:15:02 > 0:15:05you're not going to get you penalised if it doesn't work. You just have another go.
0:15:05 > 0:15:08And that's what's great about cooking and great about building a dish.
0:15:08 > 0:15:13What is the worst thing that could happen? You put something together and it tastes really bad?
0:15:13 > 0:15:15- Phone for a pizza. - GLYNN LAUGHS
0:15:15 > 0:15:19Is there any flavours that always enhance your recipes?
0:15:19 > 0:15:22For me, rather than season with peppers,
0:15:22 > 0:15:24I use things like ginger and cumin.
0:15:24 > 0:15:28I put it in little shakers or a but of muslin cloth and you can dust.
0:15:28 > 0:15:31For instance, when you roast lamb, take the lamb out,
0:15:31 > 0:15:34when you carve it, just dust it with a touch of cumin.
0:15:34 > 0:15:36I like that!
0:15:36 > 0:15:39'Now, chefs are often guilty of using pieces of kit that few
0:15:39 > 0:15:41'people actually have at home,
0:15:41 > 0:15:46'so Joe's come up with a challenge to turn the tables on us.'
0:15:46 > 0:15:50Right, boys, I've seen something in the pantry that's got me thinking.
0:15:50 > 0:15:54That's my pantry. I don't know what he's doing in there.
0:15:54 > 0:15:57Don't break it. It probably costs a lot of money.
0:15:57 > 0:16:00- Do you know what this is?- OK, no. It didn't cost a lot of money.
0:16:00 > 0:16:03I want to see you make a sponge pudding. You've got three minutes.
0:16:03 > 0:16:07- Make a sponge pudding? - Yeah.- In a microwave.- Starts now.
0:16:07 > 0:16:10'Oh, my days! I don't have a microwave at home.
0:16:10 > 0:16:12'This is going to be interesting.'
0:16:12 > 0:16:14- Right, Glynn, you crack eggs into that.- Into there?- Yeah.
0:16:14 > 0:16:18- No, in there. - Give me the bowl.- Oh!
0:16:18 > 0:16:20LAUGHTER
0:16:20 > 0:16:23Put the flour in and then we'll add the eggs.
0:16:23 > 0:16:27- Or do we add the eggs, lift it, and fold the flour in?- I'm loving this.
0:16:28 > 0:16:30- That's a minute. - Go on, put the eggs in.
0:16:30 > 0:16:33'Just about everybody's got one of these things.
0:16:33 > 0:16:35'I'm way out of my depth.'
0:16:35 > 0:16:37I reckon there's too much egg.
0:16:37 > 0:16:40- How much time have we got left? - About a minute and 20 seconds.
0:16:40 > 0:16:42- Flour in?- Flour in, yeah.
0:16:42 > 0:16:45You can tell I'm a chef!
0:16:45 > 0:16:49- Are we going to ignore the fact that that's split?- Yes.- Joe, don't look.
0:16:49 > 0:16:51It'll still taste nice.
0:16:51 > 0:16:55- Right, OK.- Get it in. 40 seconds. - Full power?- Full hammer!
0:16:55 > 0:16:58LAUGHTER
0:16:58 > 0:17:02- I think we overegged it, chef. - We've created a monster.
0:17:03 > 0:17:06- It's still growing.- I'm worried it's going to come through the vents.
0:17:06 > 0:17:09LAUGHTER It's going to come out of the top.
0:17:09 > 0:17:12To be fair, boys, it does smell like cake.
0:17:12 > 0:17:16MICROWAVE PINGS I feel a bit sick. They've worked! They've worked!
0:17:18 > 0:17:23- That's what I'm talking about. - There we are.- Let's fire to it.
0:17:23 > 0:17:25Let's set fire to it, yeah.
0:17:25 > 0:17:28All right. Wahey.
0:17:28 > 0:17:30There we go. It's lit.
0:17:30 > 0:17:33Sponge, rum, treacle pudding.
0:17:35 > 0:17:37I'd eat that, it's lovely!
0:17:37 > 0:17:41- Not too eggy, it's all right.- It's perfect, that is.- I've had worse.
0:17:41 > 0:17:44You know what? I haven't got a microwave at home.
0:17:44 > 0:17:48But after that, I might just get one.
0:17:48 > 0:17:51I love playing around with crazy ingredients and mashup cuisine
0:17:51 > 0:17:54is something that's all the rage at the minute, mate.
0:17:54 > 0:17:55Chef Andy Bates has been to see
0:17:55 > 0:17:58if it's a bandwagon that he should be jumping on.
0:18:02 > 0:18:06Let's face it, inventing a brand-new recipe isn't for everyone.
0:18:06 > 0:18:09But there is another way to create something new.
0:18:09 > 0:18:11From the fish and chip pie to the meat-zza,
0:18:11 > 0:18:14a duffin to the sweet-zza, we've gone beyond fusion food
0:18:14 > 0:18:18and the mashup is taking the high street by storm.
0:18:18 > 0:18:20And this is what it's all about.
0:18:20 > 0:18:23Taking the best parts of our favourite foods, mashing them
0:18:23 > 0:18:25together, to create something new.
0:18:26 > 0:18:29# I just can't get you out of my head... #
0:18:29 > 0:18:33'This is the lovechild of a doughnut and a croissant,
0:18:33 > 0:18:35'known as the cronut.'
0:18:35 > 0:18:37And it does taste really good!
0:18:39 > 0:18:43But can mashup food ever reach the heights of gourmet grub?
0:18:43 > 0:18:46At 24-hour restaurant Duck and Waffle, they think so.
0:18:46 > 0:18:50Executive chef Dan Doherty is offering mashup food
0:18:50 > 0:18:52to his upmarket punters.
0:18:52 > 0:18:54What is your iconic hybrid dish?
0:18:54 > 0:18:57I think, unlike some of the hybrid dishes out there, ours
0:18:57 > 0:18:59is more of a hybrid between sweet and savoury,
0:18:59 > 0:19:02in the form of something that's a little bit new.
0:19:02 > 0:19:05So, we take a normal doughnut and rather than filling it with
0:19:05 > 0:19:08custards and caramels, we have a spicy ox cheek meat inside.
0:19:08 > 0:19:13We roll it in a smoked paprika sugar and you add a spiced apricot jam.
0:19:13 > 0:19:15Look at that. There you go.
0:19:15 > 0:19:19- It's a bit hot, but you need to eat it with your fingers.- Oh, wow!
0:19:22 > 0:19:24That's a good bite.
0:19:24 > 0:19:29- Loads going on. A touch of spiciness as well.- Yeah.- Deep smoked flavour.
0:19:29 > 0:19:32Then the outside, sugar, but the paprika balances it.
0:19:32 > 0:19:34Yeah, it's a bit confusing, isn't it?
0:19:34 > 0:19:38- Very clever cooking.- Not everyone gets it, but it's our baby.
0:19:38 > 0:19:42'I'm desperate to see if I can come up with my own mashup creation,
0:19:42 > 0:19:46'but Dan's ox cheek doughnut is going to be a tough act to follow.'
0:19:46 > 0:19:49Inspiration for my hybrid mashup is going to be a mix of English
0:19:49 > 0:19:52and Indian. You ready?
0:19:53 > 0:19:56Got an egg here. Soft boiled.
0:19:56 > 0:19:59Next up, I've got a well-seasoned hash brown mix.
0:19:59 > 0:20:03Really fresh. Just pop the egg into it, wrap round.
0:20:03 > 0:20:07And then, just pop into this classic bhaji mix.
0:20:07 > 0:20:12Some shallots and gram flour, some turmeric, and lots of lovely spices.
0:20:12 > 0:20:15Next, I'm going to take it over to the fryer
0:20:15 > 0:20:17and very carefully cook for about 5-6 minutes.
0:20:19 > 0:20:21And if you time it perfectly,
0:20:21 > 0:20:24it should some out looking something like this.
0:20:24 > 0:20:26There we go.
0:20:26 > 0:20:29My onion bhaji scotch egg with a mint and yoghurt dip.
0:20:33 > 0:20:36But how will it go down? Dan's invited top food blogger
0:20:36 > 0:20:40Kirsten Rodgers, AKA Miss Marmite, to sample my new creation.
0:20:40 > 0:20:42No pressure, then.
0:20:42 > 0:20:47So, the onion bhaji scotch egg. Dig in, tell me what you think.
0:20:50 > 0:20:55I like the slight curry flavour that comes through. Really suits it.
0:20:55 > 0:20:57- I think this is going on my menu. - Really?
0:20:57 > 0:21:00I'm going to steal it, tweak it, and I'll give you full credit, I promise!
0:21:00 > 0:21:03- Do you think hybrid food is here to stay?- Yes, I do.
0:21:03 > 0:21:06I think it's a little bit like the fashion world.
0:21:06 > 0:21:10Outrageous creations go down the catwalk and we all think - no-one's going to wear that.
0:21:10 > 0:21:14But actually, a few years down the line, it becomes mainstream.
0:21:14 > 0:21:16So, I think some of the things, like an oxtail doughnut,
0:21:16 > 0:21:20everybody will be making it in three or four years' time.
0:21:20 > 0:21:23- What about the onion bhaji scotch egg?- Absolutely! I'd go for it!
0:21:23 > 0:21:25I'd buy that.
0:21:25 > 0:21:27Well, for Dan to want this on his menu, I think
0:21:27 > 0:21:30I've done something right and I'm pleased with that.
0:21:30 > 0:21:33- So, guys, thank you very much. - Thank you.- Thank you.
0:21:40 > 0:21:43It's starting to smell like a mashup feast in here too.
0:21:43 > 0:21:47A perfect blend of the Indian spices and English mustard.
0:21:47 > 0:21:51Glynn's adding another layer of flavour to his spiced cauliflower.
0:21:51 > 0:21:53A little bit of a crunch on the outside,
0:21:53 > 0:21:56but also by caramelising it, the same as the lamb,
0:21:56 > 0:22:00it's going to give us a bit of that salty, umami sort of flavour as well.
0:22:01 > 0:22:03'Glynn's bang on trend,
0:22:03 > 0:22:07'by using English rapeseed oil instead of olive oil.'
0:22:07 > 0:22:11It's got a lovely flavour and it's got a higher cooking degree than olive oil.
0:22:11 > 0:22:14- So it doesn't burn as quickly. - As olive oil, yeah.
0:22:14 > 0:22:16You know that is going to be beautiful, don't you?
0:22:16 > 0:22:20You can see that... It's just going to be lush!
0:22:20 > 0:22:23'I have to admit, I'm not feeling quite as confident as I was,
0:22:23 > 0:22:25'but I'm not finished yet.
0:22:25 > 0:22:28'My killer gravy is going to save the day.'
0:22:28 > 0:22:31Into my pan,
0:22:33 > 0:22:37a little bit of red wine vinegar, deglaze the pan.
0:22:40 > 0:22:42- Look at that. - GLYNN CHUCKLES
0:22:42 > 0:22:45- Motions of injecting...- It's been a long day with you, Glynn.
0:22:45 > 0:22:47I don't think I can take much more.
0:22:47 > 0:22:49'Sugar will add a hit of sweetness
0:22:49 > 0:22:53'and the lamb juices will make this gravy super tasty.
0:22:53 > 0:22:56'And then it needs to gently simmer.
0:22:56 > 0:22:59'While Glynn puts the finishing touches to his red lentils, I add
0:22:59 > 0:23:03'a handful of fresh dill to give an aniseed flavour to my rich
0:23:03 > 0:23:07'aubergine mash. And now, it's time to serve.'
0:23:07 > 0:23:09- Ready for this, chef?- I can't wait.
0:23:15 > 0:23:17Oh, look at that!
0:23:18 > 0:23:21So, that is the equivalent of ham, egg and chips,
0:23:21 > 0:23:25and that's the tomato ketchup. It's the balance, there, chef.
0:23:25 > 0:23:29- Last little bit here. Chef's treats.- Thank you very much.
0:23:31 > 0:23:36- Beautiful. I would love to say it's rubbish, but I can't. Happy?- Yeah!
0:23:36 > 0:23:39- How could I not be happy? - GLYNN CHUCKLES
0:23:39 > 0:23:43I'm quite looking forward to seeing my side dish coming up to go with my lamb!
0:23:43 > 0:23:45'But pride comes before a fall.
0:23:45 > 0:23:48'Glynn's special carrots could just give him the edge.'
0:23:48 > 0:23:53- The secret weapon...- Ah, I almost forgot the secret weapon.
0:23:53 > 0:23:57- Our little carrots.- Pocket carrots from Birmingham. I love that.
0:23:57 > 0:23:58A little bit of coriander oil.
0:23:58 > 0:24:02Something else I found in my pocket whilst you were roasting your lamb!
0:24:02 > 0:24:04I started getting frightened.
0:24:04 > 0:24:05HE CHUCKLES
0:24:05 > 0:24:07'So the fightback begins.
0:24:07 > 0:24:11'Glynn's brand-new dish is coming together with some really
0:24:11 > 0:24:15'unusual combinations to complement his spiced cauliflower.'
0:24:15 > 0:24:18Considering it started off as a big lump of cauliflower,
0:24:18 > 0:24:22wasn't that handsome, it now looks very, very handsome.
0:24:22 > 0:24:26- If it was down to the pretty stakes, yours wins.- There we are.
0:24:28 > 0:24:30'But you don't eat with your eyes
0:24:30 > 0:24:34'and it's time for judge Joe to get his taste buds limbered up.
0:24:34 > 0:24:37'And it turns out it's never too late
0:24:37 > 0:24:39'for Glynn to try and curry favour.'
0:24:39 > 0:24:42- THEY LAUGH - Love this.
0:24:42 > 0:24:45So, that's what you have after a balti in Birmingham?
0:24:45 > 0:24:48They're hard to swallow but you get them down eventually.
0:24:48 > 0:24:50That's quite a cool thing, that, isn't it?
0:24:50 > 0:24:52It smells of lemon.
0:24:52 > 0:24:55'But is his beautifully balanced spiced cauliflower with red
0:24:55 > 0:24:58'lentils, carrots and coconut going to wipe the floor with me?'
0:24:58 > 0:25:03I'm a bit dazzled by how delicate and fine that food is. It's lovely. Really special.
0:25:05 > 0:25:06Balanced. It's beautiful.
0:25:06 > 0:25:09The cauliflower, where it's fried,
0:25:09 > 0:25:13that kind of lovely almost nutty flavour that you get from it,
0:25:13 > 0:25:16and those fermented Birmingham carrots that
0:25:16 > 0:25:19came in your pocket, they, my friend, are lush!
0:25:20 > 0:25:25You've got the spice and the warmth of the cauliflower, the zip,
0:25:25 > 0:25:28the zing, of the carrot, and then you've got the lingering spices,
0:25:28 > 0:25:31the freshness of the coconut. I love this kind of food.
0:25:31 > 0:25:34What you need here is something that cuddles the dish.
0:25:34 > 0:25:36Something that goes round it. So, what I've got here is...
0:25:36 > 0:25:40- I wouldn't mind a good cuddle, chef. - Everyone loves a cuddle.
0:25:40 > 0:25:42And this wine is from the Alsace, which is actually France,
0:25:42 > 0:25:45and it's Pinot Gris. It's like "pimp my Pinot Grigio".
0:25:45 > 0:25:47It's the same grape variety.
0:25:47 > 0:25:48It's rounder, it's more perfumed
0:25:48 > 0:25:52than your regular cheap common or garden dry white.
0:25:52 > 0:25:57- There's also a tiniest hint of sweetness.- The sweetness with the spice goes for me.
0:25:57 > 0:25:59It's not trying to battle and it's not trying to compensate.
0:25:59 > 0:26:03- It's just there.- It smells almost... You know, like, tomato plants...
0:26:03 > 0:26:06- It's almost an Italy kind of thing. - Yeah, exactly. It's beautiful.
0:26:06 > 0:26:08It goes in the mouth really well.
0:26:08 > 0:26:11With those lentils, that richness, it's delicious.
0:26:11 > 0:26:13'But now, it's time for the main course,
0:26:13 > 0:26:17'my mint-crusted rack of lamb with aubergine mash.'
0:26:18 > 0:26:21For me, the dill in the aubergine is perfect. It just...
0:26:21 > 0:26:24It's floral, it's soft, but then it's really sort of holding up
0:26:24 > 0:26:27against the acidity of the sauce for the lamb.
0:26:27 > 0:26:29- You know the thing that's working for me, though?- The mustard.
0:26:29 > 0:26:32- English mustard. - I was about to say that.
0:26:32 > 0:26:35The next thing I was going to say was the mustard, is that heat which cuts
0:26:35 > 0:26:38through the softness of the aubergine and marries perfect with lamb.
0:26:38 > 0:26:41It's such a satisfying plate of food. So lovely.
0:26:41 > 0:26:45- Just want to dive in and eat the rest of it!- What are we going to have to drink with it?
0:26:45 > 0:26:48What you want is something which really marries with
0:26:48 > 0:26:53the meatiness of the lamb, so what I've got for you here is a bottle of wine from the Lebanon.
0:26:53 > 0:26:56Some people believe it to be the oldest wine-growing country in the world.
0:26:56 > 0:26:59This is sold by a local supermarket and it's under a tenner
0:26:59 > 0:27:02and I think this is fantastic value for money.
0:27:02 > 0:27:07That smells like an expensive bottle of wine. Really quite red-fruity.
0:27:07 > 0:27:10- It's delicious.- It's got a real berry fruit to it. It's not jammy.
0:27:10 > 0:27:12It's just short of jammy. It's kind of sour cherries.
0:27:12 > 0:27:16- It's not too thick, is it? It's not clumsy.- Very classy winemaking.
0:27:16 > 0:27:19What happens if you can't get Lebanese wines?
0:27:19 > 0:27:22Well, Lebanese wine is a bit niche, to be fair. If you wanted something similar,
0:27:22 > 0:27:25look at wines around the Mediterranean basin.
0:27:25 > 0:27:29On the Food & Drink website, I've come up with some other wines that are just like this.
0:27:29 > 0:27:31And why don't you have your say and let me
0:27:31 > 0:27:34know which dish you'd cook this weekend,
0:27:34 > 0:27:37by going online and voting for your favourite recipe.
0:27:37 > 0:27:41You can find all the recipes from the series on our website.
0:27:41 > 0:27:44- So, the big question is...- Big question!- Which dish do you prefer?
0:27:44 > 0:27:47I think that it's very easy to go for the meat option.
0:27:47 > 0:27:49I think it's very satisfying, it's delicious food,
0:27:49 > 0:27:53but, Tom, very brave of Glynn to come in with a vegetarian dish.
0:27:53 > 0:27:56It has everything you need in a dish, it's articulate.
0:27:56 > 0:28:00- I think that Glynn wins this one today.- He's a brave man.- Very brave. - He's a gladiator.
0:28:00 > 0:28:03LAUGHTER
0:28:03 > 0:28:06- Well played.- Thank you. - Nice work. That was very good.
0:28:06 > 0:28:08Amazing, amazing cauliflower though.
0:28:08 > 0:28:11I want everyone to have the confidence to create new dishes.
0:28:11 > 0:28:14Just relax, don't stress, chill out and have fun.
0:28:20 > 0:28:25- I've just had some lamb, some lentils.- It works.- I mixed it up.
0:28:25 > 0:28:28- It just works.- Mashed it up. Beautiful.
0:28:28 > 0:28:30That's mashup cuisine that works proper, that.