Try Something New Food & Drink

There are two types of people in the world.

Those who slavishly follow a recipe,

and those who never open a cookbook, just throw

a load of ingredients together into a pan and hope for the best.

This show is all about tearing up the recipe book and being daring.

Oi! Are you ready?

As part of BBC 2's food season, we are

going to show you the secret to coming up with something new.

And this time I'm up against a man who is not afraid of taking

big risks in the kitchen.

-Hello, Tom.

-All right, mate.

'Michelin-starred chef Glynn Purnell...'

No!

'..who's going to take a humble cauliflower and show me

'how to turn it into a dish that is out of this world.'

-All right there, chef?

-I'm just hammered.

THEY LAUGH

But my brand-new lamb dish puts him firmly on the rack.

Looking forward to seeing my side dish coming up...

-to go with...

-To go with the lash.

-'Heard of the cronut?'

Chef Andy Bates lifts the lid on the latest in crazy food combinations.

Taking the best parts of our favourite foods, mashing them

together, to create something new.

While drinks expert Joe Wadsack thinks

we should look at an old favourite in a new way.

Pound for pound, I would argue this is the best rum in the world, actually.

-I've tasted most of them.

-How was that weekend?

THEY LAUGH

Before we find out which of our cutting-edge creations

deserves to become a contemporary classic.

It is just such a satisfying plate of food.

This is Food & Drink, and I'm Tom Kerridge.

When it comes to being creative in the kitchen,

we Brits are stuck in a rut.

Half of us cook the same meals twice a week or more,

and the same number haven't even tried a new recipe in a decade.

It's time we tried something new.

-Can I have this one, mate?

-Yeah.

And experimenting in the kitchen is easy, trust me.

If you use my simple tips, you'll be able to come up with fresh

recipes and breathe new life into old classics.

-Thank you very much, mate, take care.

-Bye.

-Right, chief, are you ready?

-Yeah, I'm born ready.

I've heard that about you. What are you cooking?

Well, to try something new, is maybe try

and use a vegetable as a centrepiece of the dish.

So I've decided to go with a cauliflower.

-That, you hope, is going to win you this competition?

-Yeah.

-OK.

Well, I'm going to be doing a herb-crusted rack of lamb.

This is going to touch on all those building blocks that

you need to create a dish.

Acidity, savoury and saltiness, texture and crunch,

and a nice richness is going to come through from some little

pureed aubergine as well.

This, my friend, is going to be a dish that blows you away.

Glynn might be famous for being experimental with flavour,

but he's given himself a huge challenge by putting spiced

cauliflower with red lentils, crunchy coconut shavings

and pickled carrots...

up against my rack of lamb with an English mustard and mint crust,

aubergine mash and glossy gravy.

My dish may not sound very new,

but I'm going for some surprising flavours you would never

normally pair with lamb, for an unpredictable dish.

-In any dish you've got the star, haven't you?

-Yeah.

Like today, you're the star and I'm just the veg on the side.

So I'm a rack of lamb, and...

See how handsome this rack of lamb is?

Have you seen the size of the brain on this cauliflower? TOM LAUGHS

'So it's brains versus brawn, then, is it?

'Well, apparently, Brains over there has thought of everything.'

-So where are you going to get the acidity from?

-Ah. The acidity,

-young Thomas...

-Yeah.

-..comes from my secret weapon,

which has been in my pocket all the way from Birmingham.

Are we going to be all right to eat that?

-We'll be fine, we'll be fine. Would you like to try some?

-Yes, please.

Basically, they are pickled carrots, marinated in oil

and fermented over three months. But there is no vinegar in them.

-It is like a traditional Indian way of pickling things.

-What's that?

-They're little tweezers.

-When did that become a chef's tool?

When did a wooden spoon...

-I tell.. It's a competition.

-..turn...turn into tweezers?

-You get the carrots out with your wooden spoon...

-You ready?

-You ready?

-No! TOM LAUGHS

I need these, this is my key to success, this is.

-So this is fermented in your own pocket.

-Not literally my pocket.

It has been in other people's pockets as well on the way.

That is stunning. I've got to be honest, having tasted that, I think

you might have a good chance.

'Glynn's a clever little fella, isn't he?

'His fermented sweet and acidic carrots are going to give

'his dish the things so many of us crave when we sit down to eat.'

-So I think of something like ham, egg and chips, OK?

-Yeah.

Perfect, it's three things on a plate.

So you get the crunch from the chips, the ham is that proteiny

flavour that comes through, that gives you the savoury.

The egg, that's the richness that works as a sauce.

But acidity and sweetness as well, that comes through, the first thing

I would do with ham, egg and chips... Tomato sauce all over the top.

Every night people are sticking that on their plate and they don't quite know why.

What you're trying to say, Tom, is that we have got a country full of geniuses out there.

Using acidity, texture and crunch with ham, egg and chips.

-And they don't even know it yet.

-Yes.

'And you know what? Virtually everything we eat has the same basic parts.'

I worked for a French guy, a fantastic chef.

And what was really great, I made him a crisp sandwich once. And he went,

"I cannot believe..." I shouldn't have made that French accent, wasn't that good.

But he said, "Oh, the butteriness, the saltiness of the crisps,

"the texture of the crisps with the soft bread."

It just blew my mind that he broke down a crisp sandwich.

When was the last time you ate at his restaurant?

-Got to be about 18 months, two years ago now.

-It's on the menu now.

What, crisp sandwich?

THEY LAUGH

'Glynn's cooking has moved on since then,

'and today he is piling on the flavour with fenugreek, cumin,

'chillies, cloves, ginger, coriander seeds and cinnamon,

'to add a real depth to his cauliflower.'

So a lot of people think cinnamon is for puddings.

Cinnamon, in Indian cooking and some of the sort of cooking I do,

we use it to give another dimension

and an almost aromatic flavour.

So where you've heated that up, the smell of that is phenomenal.

We are going to put two dishes up that are separate,

-but I've got to be honest, I reckon you could have a spoonful of that...

-And a spoonful of that...

-And everything will be all right.

-And we can just call it a draw.

-Is that what you're saying?

-Yeah, yeah.

'But there can only be one winner.

'Time to get the texture of my dish sorted.

'And to do that, I'm making a crust from fresh mint, cardamom

'and breadcrumbs.'

-Oh, that is amazing.

-It is, yes.

You can still smell the cardamom just behind the mint, can't you?

'But Glynn's not known for his spice work for nothing.

'He's getting a base for his lentils going'

'and it's starting to smell like spiced garlic heaven in here.'

I can't believe Glynn didn't grate the garlic. What you want to do...

..is get a microplane. And then with the garlic, every time you grate it, what it

does is it releases those lovely oils.

'Now Glynn and I might think we are at the cutting edge of flavour,

'but there are innovators out there who can do things

'we wouldn't even dream of.'

Lucky Arabella Weir has been to a cocktail bar in London -

all for the sake of research, you understand -

to meet a guy who spends years experimenting with flavours

just to make some really fancy drinks.

So, we're in the office, divvying up the jobs,

and guess who draws the short straw? Yes, me.

Well, somebody has to go out

and find out what the latest thing in cocktails is.

With cocktail sales up more than 10% in the last two years alone,

bartenders, or mixologists as they have become known,

are commanding as much respect as the best chefs in the business.

At 69 Colebrooke Row, Max Venning gets all geeky and experimental

making state of the art cocktails for his decidedly A-list clientele.

But I want to see if his cutting-edge creations cut it with this

aficionado.

-Hello, there.

-Hello, there.

Right, knock me out with your best possible invention.

-We are going with the prairie oyster first.

-Prairie oyster.

This is very much an aperitif cocktail.

It's a reference to an old-fashioned hangover cure, which used to be a whole egg, some alcohol.

But we've updated it and served a Bloody Mary in the form of an oyster.

So around the outside you have the alcohol and the spice.

It's horseradish vodka, home-made Tabasco Worcestershire sauce,

some green tea and a little bit of red wine vinegar as well.

The yolk is not an egg yolk, it's just tomato juice.

That is just going to burst in your mouth and give you a really clean tomato flavour.

Wow.

I really like the tomato pretending to be an egg. I like what you've done there.

But I'm not sure I'd order it again, because it is not giving me enough...

interaction. It is a bit quick for me, really.

'Thankfully, Max prides himself on having a drink to suit all tastes,

'so he's going to wow me with a revamped Tom Collins.

'Gin, lemon juice, and to give it a radical new twist, they've

'developed a special ingredient, a syrup made from fig leaves.

'Then it's just topped up with soda water.'

Here we go. Bottoms up.

Chin-chin.

Oh, that's delicious. That's much more up my street.

You see, you could give that to anybody

and they wouldn't know there was alcohol in it.

'And literally just up the street is a dedicated drinks lab,

'where Max and his team get all scientific over flavours.'

With hi-tech equipment and 1,000 ingredients to choose from,

a new drink can take up to two years to develop.

I've got the rest of the afternoon to perfect my own creation.

So we always start with the concept.

-Well, for me, it is obviously going to be comedy.

-Comedy. Of course.

-You always need a star.

-A star.

You need atmosphere, and obviously all good comics have got

a nice sharp wit.

So, for star quality, we're going literal.

-Star anise is quite a big flavour.

-Yes, that really is.

There is every comic I've ever met in there.

Added to the vodka, Max uses a Rotavator for low temperature,

low-pressure, high-speed distilling.

Whoa!

For the atmosphere, we're harking back to the old days of dim,

-smoky clubs.

-We use wood chips, so we have cherry wood chips.

Perfect, because I have seen a whole load of wooden acts.

Whoo!

'And finally, for the sharp wit, we've got pineapple juice.'

Oh, look, I think that's very good.

I don't think that's bad at all, actually. I think

-that's quite sophisticated.

-Let's have a go.

-You're holding on to that one.

-I was hanging onto it.

There's a lot of flavour in there. Sometimes it's just, there are

-just some that don't work.

-Mmm.

All right, it's not brilliant.

HE LAUGHS

'But there's a silver lining to all of this.'

You can be as creative as you like when making cocktails,

like I was. Doesn't mean it's always going to be great, just knock it back

and have another go.

'So Arabella's cocktail may never hit the big time,

'but Joe's got a classic drink he wants us to take a fresh look at.'

Right, I want you to think about an old drink in a new way.

What kind of drinks do you have at the end of the dinner? What's typical?

It's probably cognac. Whisky.

You know, something dark in a glass.

But I've decided to choose something a bit different. Rum.

Rum is a very exciting spirit. And when it's aged, it's very sophisticated.

It's got all sorts of wonderful flavours. This is from Barbados.

Let's have a taste of this. It's really amazing. I think, pound for pound,

-I would argue this is the best rum in the world.

-Really?

-That's a serious statement.

-I've tasted most of them.

-How was that weekend?

-It was one very, very interesting afternoon.

But if you look at the price of a cognac,

a really good cognac starts at maybe £30, £40.

Premium XO cognac pushing £100 or more. This is £26, £27.

It's got an almost caramel taste to it, hasn't it?

You can smell it comes from sugar, can't you?

It's got that sort of smell of creme caramel, creme brulee,

-tarte tatin.

-That is incredible. That's really smooth.

If I hadn't told you it was a rum, you might not have even thought it was a rum.

-No.

-26 quid for "pound for pound the best rum in the world".

-That's not bad, that.

-But I'm going to do what you did

and try most of them around the world before we make that decision.

That sounds like a good weekend, can I come?

Two flights to Jamaica, please.

THEY LAUGH

So out with the old, in with the new. Nice glass of rum in a brandy balloon. I love it.

Thank you very much, chief, you can leave us with these.

Right, I'm not going to drink any more of that. I'll never get this done.

Because I have a very technical part of cooking to do next.

-Aubergine and a fork.

-Yeah.

-Wow. You are a genius.

-That's it. Job done.

'One way to know you'll love your creation is to use

'some of your favourite ingredients.

'The classic combos might be mint and lamb and mustard and beef,

'but this is all about trying something new.

'So I'm going to be daring and mix it up.'

Now, I love English mustard. Anything that can make you cry, I love that.

As Bob Marley said, "No mustard, no cry."

That is possibly one of Bob Marley's best songs.

GLYNN LAUGHS

Going to whack this into the oven for about 10 to 12 minutes.

-I like it nice and pink. I know you like it nice and pink.

-Love it.

And I'm fairly certain Joe, the whirlwind of wine,

will like his lamb pink as well.

I'm starting to panic now, now I look at my sad cauliflower.

'But he's not about to throw in the tea towel.

'Glynn's using a taste of the exotic to perfectly

'complement his spiced cauliflower.'

Are you all right there, Chef?

I'm just hammered.

THEY LAUGH

BANGING

-That's how to do it.

-That's perfect.

-There you go. Brute force, it always wins.

Brute force always wins.

'Glynn's slicing up the coconut to toast it in the oven,

'adding a crispy textured crunch to his creation.'

I won't throw mine in, I shall place it.

It's quite easy to lob an aubergine, though.

That should be some sort of sport, shouldn't it? Aubergine lopping.

-It is a sport.

-It is where you come from, Chef.

Wait. Cheese rolling is the sport where I come from.

That's right, that's right.

'And Glynn's going for a coconut double whammy,

'by reducing down some coconut cream with lime leaves.'

Just going to give us one of our building blocks, which is

richness to the dish.

'After just ten minutes in the oven, my

'mint and mustard crusted rack of lamb is cooked to pink perfection.'

Just going to leave it here.

To chillaxo, relaxo.

'And with my aubergine cooked beautifully too,

'I'm starting to feel quietly confident about this.'

Is there any flavour combinations that you wouldn't put together?

There's certain ingredients I'm not keen on,

but I think having a go, trying combinations,

you're not going to get you penalised if it doesn't work. You just have another go.

And that's what's great about cooking and great about building a dish.

What is the worst thing that could happen? You put something together and it tastes really bad?

-Phone for a pizza.

-GLYNN LAUGHS

Is there any flavours that always enhance your recipes?

For me, rather than season with peppers,

I use things like ginger and cumin.

I put it in little shakers or a but of muslin cloth and you can dust.

For instance, when you roast lamb, take the lamb out,

when you carve it, just dust it with a touch of cumin.

I like that!

'Now, chefs are often guilty of using pieces of kit that few

'people actually have at home,

'so Joe's come up with a challenge to turn the tables on us.'

Right, boys, I've seen something in the pantry that's got me thinking.

That's my pantry. I don't know what he's doing in there.

Don't break it. It probably costs a lot of money.

-Do you know what this is?

-OK, no. It didn't cost a lot of money.

I want to see you make a sponge pudding. You've got three minutes.

-Make a sponge pudding?

-Yeah.

-In a microwave.

-Starts now.

'Oh, my days! I don't have a microwave at home.

'This is going to be interesting.'

-Right, Glynn, you crack eggs into that.

-Into there?

-Yeah.

-No, in there.

-Give me the bowl.

-Oh!

LAUGHTER

Put the flour in and then we'll add the eggs.

-Or do we add the eggs, lift it, and fold the flour in?

-I'm loving this.

-That's a minute.

-Go on, put the eggs in.

'Just about everybody's got one of these things.

'I'm way out of my depth.'

I reckon there's too much egg.

-How much time have we got left?

-About a minute and 20 seconds.

-Flour in?

-Flour in, yeah.

You can tell I'm a chef!

-Are we going to ignore the fact that that's split?

-Yes.

-Joe, don't look.

It'll still taste nice.

-Right, OK.

-Get it in. 40 seconds.

-Full power?

-Full hammer!

LAUGHTER

-I think we overegged it, chef.

-We've created a monster.

-It's still growing.

-I'm worried it's going to come through the vents.

LAUGHTER It's going to come out of the top.

To be fair, boys, it does smell like cake.

MICROWAVE PINGS I feel a bit sick. They've worked! They've worked!

-That's what I'm talking about.

-There we are.

-Let's fire to it.

Let's set fire to it, yeah.

All right. Wahey.

There we go. It's lit.

Sponge, rum, treacle pudding.

I'd eat that, it's lovely!

-Not too eggy, it's all right.

-It's perfect, that is.

-I've had worse.

You know what? I haven't got a microwave at home.

But after that, I might just get one.

I love playing around with crazy ingredients and mashup cuisine

is something that's all the rage at the minute, mate.

Chef Andy Bates has been to see

if it's a bandwagon that he should be jumping on.

Let's face it, inventing a brand-new recipe isn't for everyone.

But there is another way to create something new.

From the fish and chip pie to the meat-zza,

a duffin to the sweet-zza, we've gone beyond fusion food

and the mashup is taking the high street by storm.

And this is what it's all about.

Taking the best parts of our favourite foods, mashing them

together, to create something new.

# I just can't get you out of my head... #

'This is the lovechild of a doughnut and a croissant,

'known as the cronut.'

And it does taste really good!

But can mashup food ever reach the heights of gourmet grub?

At 24-hour restaurant Duck and Waffle, they think so.

Executive chef Dan Doherty is offering mashup food

to his upmarket punters.

What is your iconic hybrid dish?

I think, unlike some of the hybrid dishes out there, ours

is more of a hybrid between sweet and savoury,

in the form of something that's a little bit new.

So, we take a normal doughnut and rather than filling it with

custards and caramels, we have a spicy ox cheek meat inside.

We roll it in a smoked paprika sugar and you add a spiced apricot jam.

Look at that. There you go.

-It's a bit hot, but you need to eat it with your fingers.

-Oh, wow!

That's a good bite.

-Loads going on. A touch of spiciness as well.

-Yeah.

-Deep smoked flavour.

Then the outside, sugar, but the paprika balances it.

Yeah, it's a bit confusing, isn't it?

-Very clever cooking.

-Not everyone gets it, but it's our baby.

'I'm desperate to see if I can come up with my own mashup creation,

'but Dan's ox cheek doughnut is going to be a tough act to follow.'

Inspiration for my hybrid mashup is going to be a mix of English

and Indian. You ready?

Got an egg here. Soft boiled.

Next up, I've got a well-seasoned hash brown mix.

Really fresh. Just pop the egg into it, wrap round.

And then, just pop into this classic bhaji mix.

Some shallots and gram flour, some turmeric, and lots of lovely spices.

Next, I'm going to take it over to the fryer

and very carefully cook for about 5-6 minutes.

And if you time it perfectly,

it should some out looking something like this.

There we go.

My onion bhaji scotch egg with a mint and yoghurt dip.

But how will it go down? Dan's invited top food blogger

Kirsten Rodgers, AKA Miss Marmite, to sample my new creation.

No pressure, then.

So, the onion bhaji scotch egg. Dig in, tell me what you think.

I like the slight curry flavour that comes through. Really suits it.

-I think this is going on my menu.

-Really?

I'm going to steal it, tweak it, and I'll give you full credit, I promise!

-Do you think hybrid food is here to stay?

-Yes, I do.

I think it's a little bit like the fashion world.

Outrageous creations go down the catwalk and we all think - no-one's going to wear that.

But actually, a few years down the line, it becomes mainstream.

So, I think some of the things, like an oxtail doughnut,

everybody will be making it in three or four years' time.

-What about the onion bhaji scotch egg?

-Absolutely! I'd go for it!

I'd buy that.

Well, for Dan to want this on his menu, I think

I've done something right and I'm pleased with that.

-So, guys, thank you very much.

-Thank you.

-Thank you.

It's starting to smell like a mashup feast in here too.

A perfect blend of the Indian spices and English mustard.

Glynn's adding another layer of flavour to his spiced cauliflower.

A little bit of a crunch on the outside,

but also by caramelising it, the same as the lamb,

it's going to give us a bit of that salty, umami sort of flavour as well.

'Glynn's bang on trend,

'by using English rapeseed oil instead of olive oil.'

It's got a lovely flavour and it's got a higher cooking degree than olive oil.

-So it doesn't burn as quickly.

-As olive oil, yeah.

You know that is going to be beautiful, don't you?

You can see that... It's just going to be lush!

'I have to admit, I'm not feeling quite as confident as I was,

'but I'm not finished yet.

'My killer gravy is going to save the day.'

Into my pan,

a little bit of red wine vinegar, deglaze the pan.

-Look at that.

-GLYNN CHUCKLES

-Motions of injecting...

-It's been a long day with you, Glynn.

I don't think I can take much more.

'Sugar will add a hit of sweetness

'and the lamb juices will make this gravy super tasty.

'And then it needs to gently simmer.

'While Glynn puts the finishing touches to his red lentils, I add

'a handful of fresh dill to give an aniseed flavour to my rich

'aubergine mash. And now, it's time to serve.'

-Ready for this, chef?

-I can't wait.

Oh, look at that!

So, that is the equivalent of ham, egg and chips,

and that's the tomato ketchup. It's the balance, there, chef.

-Last little bit here. Chef's treats.

-Thank you very much.

-Beautiful. I would love to say it's rubbish, but I can't. Happy?

-Yeah!

-How could I not be happy?

-GLYNN CHUCKLES

I'm quite looking forward to seeing my side dish coming up to go with my lamb!

'But pride comes before a fall.

'Glynn's special carrots could just give him the edge.'

-The secret weapon...

-Ah, I almost forgot the secret weapon.

-Our little carrots.

-Pocket carrots from Birmingham. I love that.

A little bit of coriander oil.

Something else I found in my pocket whilst you were roasting your lamb!

I started getting frightened.

HE CHUCKLES

'So the fightback begins.

'Glynn's brand-new dish is coming together with some really

'unusual combinations to complement his spiced cauliflower.'

Considering it started off as a big lump of cauliflower,

wasn't that handsome, it now looks very, very handsome.

-If it was down to the pretty stakes, yours wins.

-There we are.

'But you don't eat with your eyes

'and it's time for judge Joe to get his taste buds limbered up.

'And it turns out it's never too late

'for Glynn to try and curry favour.'

-THEY LAUGH

-Love this.

So, that's what you have after a balti in Birmingham?

They're hard to swallow but you get them down eventually.

That's quite a cool thing, that, isn't it?

It smells of lemon.

'But is his beautifully balanced spiced cauliflower with red

'lentils, carrots and coconut going to wipe the floor with me?'

I'm a bit dazzled by how delicate and fine that food is. It's lovely. Really special.

Balanced. It's beautiful.

The cauliflower, where it's fried,

that kind of lovely almost nutty flavour that you get from it,

and those fermented Birmingham carrots that

came in your pocket, they, my friend, are lush!

You've got the spice and the warmth of the cauliflower, the zip,

the zing, of the carrot, and then you've got the lingering spices,

the freshness of the coconut. I love this kind of food.

What you need here is something that cuddles the dish.

Something that goes round it. So, what I've got here is...

-I wouldn't mind a good cuddle, chef.

-Everyone loves a cuddle.

And this wine is from the Alsace, which is actually France,

and it's Pinot Gris. It's like "pimp my Pinot Grigio".

It's the same grape variety.

It's rounder, it's more perfumed

than your regular cheap common or garden dry white.

-There's also a tiniest hint of sweetness.

-The sweetness with the spice goes for me.

It's not trying to battle and it's not trying to compensate.

-It's just there.

-It smells almost... You know, like, tomato plants...

-It's almost an Italy kind of thing.

-Yeah, exactly. It's beautiful.

It goes in the mouth really well.

With those lentils, that richness, it's delicious.

'But now, it's time for the main course,

'my mint-crusted rack of lamb with aubergine mash.'

For me, the dill in the aubergine is perfect. It just...

It's floral, it's soft, but then it's really sort of holding up

against the acidity of the sauce for the lamb.

-You know the thing that's working for me, though?

-The mustard.

-English mustard.

-I was about to say that.

The next thing I was going to say was the mustard, is that heat which cuts

through the softness of the aubergine and marries perfect with lamb.

It's such a satisfying plate of food. So lovely.

-Just want to dive in and eat the rest of it!

-What are we going to have to drink with it?

What you want is something which really marries with

the meatiness of the lamb, so what I've got for you here is a bottle of wine from the Lebanon.

Some people believe it to be the oldest wine-growing country in the world.

This is sold by a local supermarket and it's under a tenner

and I think this is fantastic value for money.

That smells like an expensive bottle of wine. Really quite red-fruity.

-It's delicious.

-It's got a real berry fruit to it. It's not jammy.

It's just short of jammy. It's kind of sour cherries.

-It's not too thick, is it? It's not clumsy.

-Very classy winemaking.

What happens if you can't get Lebanese wines?

Well, Lebanese wine is a bit niche, to be fair. If you wanted something similar,

look at wines around the Mediterranean basin.

On the Food & Drink website, I've come up with some other wines that are just like this.

And why don't you have your say and let me

know which dish you'd cook this weekend,

by going online and voting for your favourite recipe.

You can find all the recipes from the series on our website.

-So, the big question is...

-Big question!

-Which dish do you prefer?

I think that it's very easy to go for the meat option.

I think it's very satisfying, it's delicious food,

but, Tom, very brave of Glynn to come in with a vegetarian dish.

It has everything you need in a dish, it's articulate.

-I think that Glynn wins this one today.

-He's a brave man.

-Very brave.

-He's a gladiator.

LAUGHTER

-Well played.

-Thank you.

-Nice work. That was very good.

Amazing, amazing cauliflower though.

I want everyone to have the confidence to create new dishes.

Just relax, don't stress, chill out and have fun.

-I've just had some lamb, some lentils.

-It works.

-I mixed it up.

-It just works.

-Mashed it up. Beautiful.

That's mashup cuisine that works proper, that.