0:00:02 > 0:00:04I don't believe you need a list of ingredients as long
0:00:04 > 0:00:07as your arm to create some great tasting dishes.
0:00:09 > 0:00:13In fact, with some of my favourite food, less really is more.
0:00:14 > 0:00:16And that is the secret to success.
0:00:19 > 0:00:22Today is all about creating massively tasty,
0:00:22 > 0:00:25simple food from only a handful of ingredients.
0:00:25 > 0:00:29That is the ultimate in keeping it simple.
0:00:29 > 0:00:32Top chef Monica Galetti knows a thing or two about getting
0:00:32 > 0:00:35maximum flavour with the minimum of fuss.
0:00:35 > 0:00:38- Welcome.- Thank you.- Nice to see you.
0:00:38 > 0:00:41We go head-to-head in the kitchen with her perfectly tender
0:00:41 > 0:00:43sticky-glazed chicken...
0:00:43 > 0:00:46You're crying because you know you've lost already!
0:00:46 > 0:00:48I'm like a blubbering wreck.
0:00:48 > 0:00:52..up against my uncomplicated celery soup with poached eggs.
0:00:52 > 0:00:55And that is going to take some beating, girl!
0:00:55 > 0:00:57Joe Wadsack is taking the drinks right back to basics...
0:00:57 > 0:01:00I think it's quite cool that we're drinking an iceberg,
0:01:00 > 0:01:03- but I also think it's bonkers. - You've got to admit, it's a novelty.
0:01:03 > 0:01:06..before we find out which dish not only tastes best,
0:01:06 > 0:01:09but really is simplicity on a plate.
0:01:09 > 0:01:12It's make or break friendship time again, isn't it?
0:01:14 > 0:01:16Yeah!
0:01:16 > 0:01:18Food & Drink is back.
0:01:23 > 0:01:25We Brits are scared of recipes.
0:01:25 > 0:01:28One in six of us has never cooked a meal from scratch.
0:01:30 > 0:01:33- A packet of these chicken thighs, please.- How are you, today?
0:01:33 > 0:01:35- I'm good, thank you. You all right?- Not so bad.
0:01:35 > 0:01:39If only everyone knew how easy home cooking can be,
0:01:39 > 0:01:40if you just keep it simple.
0:01:40 > 0:01:43- Take care. I'll see you later on. - See you soon. All the best.
0:01:43 > 0:01:45I love cooking.
0:01:45 > 0:01:48Forget the fuss, just choose a few key everyday ingredients
0:01:48 > 0:01:49and you're away...
0:01:49 > 0:01:51- Take care.- Cheers, bye-bye.
0:01:51 > 0:01:55..making uncomplicated food, packed full of gorgeous flavour.
0:01:55 > 0:01:57It really isn't rocket science.
0:02:01 > 0:02:05Right then, Mon, I want us to come up with two dishes, one each,
0:02:05 > 0:02:07- that are simple and amazing. - Simple and amazing.
0:02:07 > 0:02:11Sounds like something my wife calls me, to be honest!
0:02:11 > 0:02:13- I'll take your word for it. - Yeah, yeah, yeah.
0:02:13 > 0:02:16The simple bit more than the amazing bit, I have to be honest!
0:02:16 > 0:02:20I'm sure mine is still going to be the tastiest and the winner, though.
0:02:20 > 0:02:25You know what, you can be as cocky as you want, Mr Kerridge.
0:02:25 > 0:02:27The final proof will be in the eating.
0:02:28 > 0:02:29It's game on.
0:02:29 > 0:02:34Whilst I'm serving up a simple yet hearty celery and parsley soup,
0:02:34 > 0:02:37with perfect poached eggs and soda bread,
0:02:37 > 0:02:40Monica's taking inspiration from her childhood to make her honey and
0:02:40 > 0:02:45soy glazed chicken, flavour-filled fluffy rice and pak choi.
0:02:45 > 0:02:47And she's brought along something special
0:02:47 > 0:02:49she thinks will give her the edge.
0:02:49 > 0:02:52My secret ingredient, which will blow your taste buds, Mr Kerridge.
0:02:52 > 0:02:54- What is it?- It's coconut oil.
0:02:54 > 0:02:56Where has this secret ingredient come from?
0:02:56 > 0:03:00This is from the islands of Western Samoa, where I was born and bred.
0:03:00 > 0:03:03Full of flavour. They build rugby players on this stuff.
0:03:03 > 0:03:05So, can you get that coconut oil over here in the UK,
0:03:05 > 0:03:08or have we got to ring your mum up to send it over?
0:03:08 > 0:03:10Not this particular one that I use,
0:03:10 > 0:03:12but you can get it throughout the UK.
0:03:12 > 0:03:15This is virgin coconut oil.
0:03:15 > 0:03:18That smells amazing. And you cook with that?
0:03:18 > 0:03:20Cook with that, you could fix, get you some hair with it,
0:03:20 > 0:03:24- if you rub it on every night.- It's good for hair growth?! I like that.
0:03:24 > 0:03:28Maybe if there's any left, I'll be taking this back with me.
0:03:28 > 0:03:31Not cooking with it either! Right, I'm going to crack on.
0:03:32 > 0:03:36First up, I'm making a base for my soup with onions and garlic.
0:03:36 > 0:03:38I might be a hardened professional chef,
0:03:38 > 0:03:41but there are some things you never get used to.
0:03:41 > 0:03:44The onions are full of acid and it's making a big bloke like me cry.
0:03:44 > 0:03:47I should have put my swimming goggles on.
0:03:47 > 0:03:49Look at me, I'm like a blubbering wreck.
0:03:49 > 0:03:51Well, I don't always have this effect on big blokes.
0:03:51 > 0:03:54That's not what I've heard, girl - you bring grown men to tears,
0:03:54 > 0:03:56that's what I've heard! You have a fearsome reputation.
0:03:56 > 0:03:58- We know what the truth is. - Yeah, yeah, yeah.
0:03:58 > 0:04:01You're crying because you know you've lost already.
0:04:01 > 0:04:02I've lost already?!
0:04:02 > 0:04:04It's all right, Tom, it's all right. You need a hug?
0:04:04 > 0:04:06Yeah, we'll have a hug later, girl.
0:04:06 > 0:04:07Well, I wasn't going to give it to you!
0:04:07 > 0:04:09Any takers for a hug?
0:04:09 > 0:04:11Anyone? No?
0:04:11 > 0:04:14Fine then. Well, it's time for Monica to get on with her
0:04:14 > 0:04:16sticky-glazed chicken.
0:04:16 > 0:04:19I'm going to start boning out the chicken thighs that I'm using.
0:04:19 > 0:04:20I find coming home from work,
0:04:20 > 0:04:24and I've got to knock out a quick dinner for myself and my daughter,
0:04:24 > 0:04:25this is the easiest way to guarantee
0:04:25 > 0:04:28the chicken is going to cook very quickly.
0:04:28 > 0:04:30And, I don't know about you, but in our household,
0:04:30 > 0:04:33- we all have our favourite part of the chicken.- Yeah.
0:04:33 > 0:04:37My husband is a breast man. Oh! Here I go.
0:04:37 > 0:04:42- I have to be honest with you... - So are you!- ..I'm with your husband!
0:04:42 > 0:04:45I, myself, prefer the legs and the thighs, you know.
0:04:45 > 0:04:46I find them more flavoursome.
0:04:46 > 0:04:49Like a Samoan rugby player, yeah?
0:04:49 > 0:04:51There you go, it's all in the legs and the thighs.
0:04:51 > 0:04:55- It's all in the legs and the thighs! - You know where this is going!- Yeah.
0:04:55 > 0:04:57But, to be honest, this is one of his favourite dishes.
0:04:57 > 0:04:59And Anais' as well. Anais is our daughter.
0:04:59 > 0:05:01It's nice because when they smell it, you know,
0:05:01 > 0:05:04it's cooking in the house, the soy and the garlic, you know,
0:05:04 > 0:05:06they know exactly what I'm cooking and they're like,
0:05:06 > 0:05:08"Oh, it's the chicken dish!"
0:05:08 > 0:05:11With a strong Asian influence in Samoan cooking,
0:05:11 > 0:05:14Monica's using two classic flavours from the Far East
0:05:14 > 0:05:16you've probably got in your store cupboard
0:05:16 > 0:05:21to make her sticky glazed chicken - honey and soy sauce.
0:05:21 > 0:05:23To get that flavour depth into my soup,
0:05:23 > 0:05:26I'm packing it full of one my favourite ingredients.
0:05:26 > 0:05:27Celery's beautiful.
0:05:27 > 0:05:30Underrated, underused, full of beautiful flavour.
0:05:30 > 0:05:33This is the sort of thing people will have in their fridge
0:05:33 > 0:05:36and they don't know what to do with it apart from chew on it raw
0:05:36 > 0:05:37and have it with a bit of cheese.
0:05:40 > 0:05:43It looks like it's too much, but, as it cooks,
0:05:43 > 0:05:48it'll slowly wilt down and collapse and all those natural celery waters
0:05:48 > 0:05:51will come out and give that stock loads of flavour.
0:05:51 > 0:05:55Whilst I'm reducing down that celery goodness for my soup,
0:05:55 > 0:05:59even the most basic of Monica's ingredients perfectly complements
0:05:59 > 0:06:01her sticky glazed chicken.
0:06:01 > 0:06:03At home I tend to use a lot of brown rice
0:06:03 > 0:06:05because there's so much more flavour in it
0:06:05 > 0:06:08- and much better for you, as well. - Quite nutty, isn't it?- Yeah.
0:06:08 > 0:06:10- Quite nutty.- Pinch of salt, if needed.
0:06:10 > 0:06:14- Is that yours?- It's ours. What's mine is yours, girl. Help yourself.
0:06:14 > 0:06:18- It's no bother.- I will remember that, Tom.- There we are.
0:06:21 > 0:06:24By throwing in my parsley at the last moment,
0:06:24 > 0:06:28it will keep that fresh flavour and punchy, vibrant colour.
0:06:28 > 0:06:30That almost looks good enough to eat like that,
0:06:30 > 0:06:32but I want to make it super nice.
0:06:34 > 0:06:37Power!
0:06:40 > 0:06:43- Smells delicious.- Is that it? Have you decided to throw in the towel?
0:06:43 > 0:06:46- I thought you knew me well-er.- Yeah, I do know you better than that, Mon.
0:06:46 > 0:06:49I know. You're leading me into a false sense of security,
0:06:49 > 0:06:52thinking that everything's all right and then, at the last minute,
0:06:52 > 0:06:54you're going to smash me in with a couple of chicken thighs.
0:06:54 > 0:06:56That's pretty much my soup done.
0:06:56 > 0:07:00All I've got to do is poach an egg and knock up a bit of bread. Easy!
0:07:00 > 0:07:02So, we've got the food, where's the drink?
0:07:02 > 0:07:05- This is meant to be Food & Drink. - Well, Monica, do you know what?
0:07:05 > 0:07:08I've curbed my drinking habits just a little bit.
0:07:08 > 0:07:13I'm more interested now in non-alcoholic top-end soft drinks.
0:07:13 > 0:07:16It's not just for kids, you know?
0:07:16 > 0:07:20These days we're drinking less and less booze than ever before
0:07:20 > 0:07:23and spending more and more money on posh soft drinks,
0:07:23 > 0:07:28over £115 million last year alone.
0:07:28 > 0:07:31Restaurateur Oliver Peyton is determined to find out
0:07:31 > 0:07:35why the simple soft drink should be a big part of your meal.
0:07:35 > 0:07:38It's not long ago that that a day off the booze
0:07:38 > 0:07:42meant a pint of warm fizzy pop, squash, water,
0:07:42 > 0:07:45possibly a funny look from the barman.
0:07:45 > 0:07:47Simple drinks, but hardly inspiring.
0:07:50 > 0:07:53But at the award-winning Ethicurean restaurant near Bristol,
0:07:53 > 0:07:55they are determined to change our perception
0:07:55 > 0:07:58of what a soft drink can be.
0:07:58 > 0:08:01With the walled garden stuffed full of the freshest ingredients,
0:08:01 > 0:08:04drinks expert Jack Adair-Bevan has free rein
0:08:04 > 0:08:07to create simple, imaginative, non-alcoholic drinks
0:08:07 > 0:08:11that are paired perfectly with their food.
0:08:11 > 0:08:14- I am just so jealous here. This is amazing.- It's fantastic.
0:08:14 > 0:08:16We've got produce coming in every day.
0:08:16 > 0:08:20You know, twice a day, sometimes, and it means that we get to use
0:08:20 > 0:08:23the best seasonal produce with the best local seasonal meat, as well.
0:08:23 > 0:08:25At the moment, we've got lots of fennel,
0:08:25 > 0:08:27so we're going to be combining that with white fish.
0:08:27 > 0:08:31But how do you, then, take that idea of, say, fennel and fish,
0:08:31 > 0:08:35- and translate that into a drink that matches.- Well, it's really simple.
0:08:35 > 0:08:37How about you don't put the fennel in the food part
0:08:37 > 0:08:38and you put it in the drink?
0:08:38 > 0:08:41Sounds easy, but there are some key rules to follow
0:08:41 > 0:08:44to make sure you get these combinations right.
0:08:44 > 0:08:48Our first dish is Welsh rarebit made with local Caerphilly cheese.
0:08:48 > 0:08:49It's about balance, really.
0:08:49 > 0:08:51It's about thinking of those classic combinations.
0:08:51 > 0:08:54What we're going to do is cut a little bit of rhubarb
0:08:54 > 0:08:56and that's going to go in a drink
0:08:56 > 0:08:58with ginger beer and cocktail bitters
0:08:58 > 0:09:00and those flavour pairings work well.
0:09:00 > 0:09:02You know, fruit goes very well with cheese.
0:09:02 > 0:09:06Another classic combination we're pairing together is beef and tomato.
0:09:06 > 0:09:09Down here we've actually got the tomato that I'm going to use
0:09:09 > 0:09:13in our tomato and kimchi juice soft drink
0:09:13 > 0:09:15and it's called a Garden Peach.
0:09:15 > 0:09:17What's going to be so good about having this tomato in our drink
0:09:17 > 0:09:19is it's going to bring acidity for one,
0:09:19 > 0:09:23but, also, it's going to be a contrasting colour.
0:09:23 > 0:09:25And, with just a handful of simple ingredients,
0:09:25 > 0:09:28Jack's ready to get creative.
0:09:28 > 0:09:30We're going to start off with a tomato juice
0:09:30 > 0:09:34- that we're spicing with kimchi. - What is this kimchi thing?
0:09:34 > 0:09:36Kimchi is, effectively, fermented vegetables.
0:09:36 > 0:09:38Oh, it sounds disgusting!
0:09:38 > 0:09:41People at home are not going, "Mm, that sounds nice," are they?
0:09:41 > 0:09:42It's absolutely fantastic.
0:09:42 > 0:09:45You've got lots of pepper. You've got lots of spices
0:09:45 > 0:09:47like ginger and then you've got carrots and lettuce.
0:09:47 > 0:09:49That is really delicious.
0:09:49 > 0:09:52Absolutely, and what that does is it brings some spice into the drink.
0:09:52 > 0:09:55If you can't get hold of kimchi or you are a little bit scared of it,
0:09:55 > 0:09:57then that's fine. You could go for something like Tabasco.
0:09:57 > 0:10:00OK, talk me through the process. What's going to happen?
0:10:00 > 0:10:02Well, all I'll start off by doing is filling a container up with ice
0:10:02 > 0:10:07and then adding 50 ml of tomato juice and 50 ml of kimchi juice
0:10:07 > 0:10:10and then topping it up with a little bit of sparkling water.
0:10:10 > 0:10:13Well, that sounds simple enough.
0:10:13 > 0:10:16Very good work on the floating tomato trick, there. I like that.
0:10:16 > 0:10:19- But what about the vegetarian dish? - Well, for the vegetarians,
0:10:19 > 0:10:22what I've gone for is a combination of raw rhubarb...
0:10:22 > 0:10:25Oh, steady the buffs on that one. Really? Are you sure?
0:10:25 > 0:10:29In the amount we're doing, it's fine and it brings really welcome acidity
0:10:29 > 0:10:32- in the place of citrus fruit. - Hey, I was wrong about the kimchi,
0:10:32 > 0:10:35there's no reason that I'm not going to be wrong about the rhubarb.
0:10:35 > 0:10:38We'll start off by slicing up a handful of raw rhubarb.
0:10:38 > 0:10:41- So, go on. It's your turn. - Thank you very much.
0:10:41 > 0:10:43I want all of the juice out of that.
0:10:43 > 0:10:45Come back in a couple of hours, then.
0:10:45 > 0:10:48Then we'll throw a dash of bitters on top. A drop of ginger beer.
0:10:50 > 0:10:51It's not that I don't trust you.
0:10:51 > 0:10:54Can you see how much pinker it is now that I had a go?
0:10:54 > 0:10:56I don't know. I thought it looked better before.
0:10:56 > 0:11:00I'm going to finish just with a thin garnish of rhubarb.
0:11:00 > 0:11:02Brilliant though these uncomplicated drinks are,
0:11:02 > 0:11:04surely they're not packed with enough flavour
0:11:04 > 0:11:06to replace a bottle of wine.
0:11:12 > 0:11:14Wow! What that's got is the sweetness
0:11:14 > 0:11:16and the bitterness behind it.
0:11:16 > 0:11:19For me, trying to get something that's going to work really well
0:11:19 > 0:11:21with that very strong rarebit is a real challenge.
0:11:21 > 0:11:24I think that works amazingly well. You know what?
0:11:24 > 0:11:26That's one of the most interesting things I've had in ages.
0:11:30 > 0:11:33You've got the flavour of the kimchi on your plate
0:11:33 > 0:11:34and you've also got the juice of the kimchi
0:11:34 > 0:11:38and we're not wasting anything. It's a good way of using up ingredients.
0:11:38 > 0:11:41That's really unusual. That kimchi has a completely unique flavour
0:11:41 > 0:11:44to it. I really think this is a very interesting combination.
0:11:44 > 0:11:47Absolutely and, with soft drinks, I think people have got
0:11:47 > 0:11:49a real aversion to savoury notes,
0:11:49 > 0:11:51and I think it's time to knock that one on the head
0:11:51 > 0:11:54and to start experimenting and enjoying ourselves.
0:11:54 > 0:11:57Now, I have to admit, I was sceptical when I went into this.
0:11:57 > 0:12:01Why give up wine? But these are more than just soft drinks.
0:12:01 > 0:12:04They're intrinsic parts of a well-thought-out meal
0:12:04 > 0:12:07and a really good way of bringing another layer of flavour
0:12:07 > 0:12:08to the table.
0:12:15 > 0:12:17From one soft drink that's adding flavour
0:12:17 > 0:12:19to another that really shouldn't.
0:12:19 > 0:12:23Joe's got a taste test to challenge the most sensitive of taste buds.
0:12:23 > 0:12:24- How are you?- Very well, thank you.
0:12:24 > 0:12:27Joe is normally the whirlwind of wine,
0:12:27 > 0:12:29except this doesn't look like wine, Joe.
0:12:29 > 0:12:32- Water.- Water.- Let's keep it simple.
0:12:32 > 0:12:34I thought it would be fun to find out the difference
0:12:34 > 0:12:37between posh water and not posh water.
0:12:37 > 0:12:40- So, we've got a bottle that's a tenner, a bottle...- £10 a bottle?
0:12:40 > 0:12:42- £10 for a bottle of water. - Seriously?
0:12:42 > 0:12:45- I've also got another one which is a regular posh-ish water.- OK.
0:12:45 > 0:12:47And then a really cheap one.
0:12:47 > 0:12:50- And really cheap probably means out of the tap, does it?- Correct.
0:12:50 > 0:12:52Do you want to try them? Let's see if there's any difference.
0:12:52 > 0:12:54Right, number one.
0:12:57 > 0:12:59Cheers, Joe. Your idea of fun and my idea of fun
0:12:59 > 0:13:02are two different things completely.
0:13:02 > 0:13:06You've got to admit it's a novelty.
0:13:06 > 0:13:08Doesn't really taste of anything.
0:13:08 > 0:13:09Numero due.
0:13:14 > 0:13:16Oh, my gosh.
0:13:16 > 0:13:20- That tastes like water as well. - It's different.- The last one.
0:13:27 > 0:13:32The cleanest one, with not very much taste to it at all,
0:13:32 > 0:13:36- is the first one.- I agree. It's very light.- Very light.
0:13:36 > 0:13:39- And I'm finding it's getting heavier.- As we go along.
0:13:39 > 0:13:43So, I reckon the first one, that's the one that's the most expensive
0:13:43 > 0:13:46and then the last one, I reckon, is the cheapest.
0:13:46 > 0:13:48- That's what I think.- The first one,
0:13:48 > 0:13:50the one that we seem to like, is this.
0:13:50 > 0:13:53Artesian water. Comes out of a hole in the ground, literally.
0:13:53 > 0:13:55Number two is a tenner.
0:13:55 > 0:13:58It comes from an iceberg off the coast of Canada.
0:13:58 > 0:14:01The last one looks like that.
0:14:01 > 0:14:03I think it's quite cool that we're drinking an iceberg,
0:14:03 > 0:14:05but I also think it's bonkers that it's a tenner.
0:14:05 > 0:14:08Considering that's for nothing and out of the tap,
0:14:08 > 0:14:11the difference between those two is pretty much minimal.
0:14:11 > 0:14:15And I wouldn't have guessed, of the three, which was the tenner.
0:14:15 > 0:14:17I think that's the point, really, isn't it?
0:14:17 > 0:14:19Can we have some real drinks now?
0:14:19 > 0:14:21I'll find something simple but delicious
0:14:21 > 0:14:24- with your dishes for a bit later, all right?- Yeah.
0:14:24 > 0:14:26We'd better get a move on.
0:14:26 > 0:14:28These dishes aren't going to cook themselves
0:14:28 > 0:14:32and Monica's got a great tip to get her soy and honey glazed chicken
0:14:32 > 0:14:34as tender as can be.
0:14:34 > 0:14:36Start with a cold pan.
0:14:36 > 0:14:37Normally when you put things in a pan,
0:14:37 > 0:14:39you hear a really nice sizzling noise.
0:14:39 > 0:14:42- S-s-s-s-s!- Yeah, yeah, yeah.- I know. - Where's that noise?
0:14:42 > 0:14:46So, if this was already hot, what would happen is we'd put it in,
0:14:46 > 0:14:49it will just go, "K-ch-ch!" All this liquid would disappear.
0:14:49 > 0:14:51It would be more like a barbecued chicken afterwards.
0:14:51 > 0:14:54What I'm doing here, I'm actually going to be poaching it.
0:14:54 > 0:14:56I used to watch my mum cooking this way
0:14:56 > 0:14:59but I just wasn't getting the marinade, sort of,
0:14:59 > 0:15:02going through the meat the way she would do it and, in the end,
0:15:02 > 0:15:07I got the pot and I tried it and it's worked and I've stuck with it.
0:15:07 > 0:15:09She makes it sound so easy.
0:15:09 > 0:15:13Now it's time for me to get on with my black pepper soda bread.
0:15:13 > 0:15:14A couple of pinches of salt.
0:15:14 > 0:15:17This is probably the easiest bread you'll ever make
0:15:17 > 0:15:20but there's one extra ingredient I need.
0:15:20 > 0:15:23A little bit of buttermilk. Bring it all together.
0:15:23 > 0:15:26- I always keep buttermilk in my fridge too.- Yeah.
0:15:26 > 0:15:30It's always there. Just in case you want to make soda bread.
0:15:31 > 0:15:33It's a classic ingredient
0:15:33 > 0:15:36that was originally the sour milk left over after churning butter,
0:15:36 > 0:15:40but, today, you can find it in cartons in most supermarkets.
0:15:40 > 0:15:44When added to my soda bread it reacts with the bicarbonate of soda
0:15:44 > 0:15:46to create the gas bubbles
0:15:46 > 0:15:50meaning you don't need to wait for it to rise. Simples.
0:15:50 > 0:15:54And this goes into a hot oven, bake for about 45 minutes to an hour.
0:15:54 > 0:15:57- What? About 190?- 190.
0:15:57 > 0:16:00Mate, it's like you read my mind.
0:16:02 > 0:16:05Now, Monica might be a MasterChef, but it's time the judge
0:16:05 > 0:16:09becomes the judged in my devilishly simple challenge.
0:16:09 > 0:16:13- Where's Gregg Wallace when you need him? Ready for this?- I'm ready.
0:16:17 > 0:16:19Ta-da!
0:16:19 > 0:16:23Eggs, cheese, butter,
0:16:23 > 0:16:24sandwich bag.
0:16:25 > 0:16:31Can you cook me something without using the hobs or the oven?
0:16:31 > 0:16:35- It's all about keeping it simple. - Can I use that jug?- This jug?
0:16:35 > 0:16:38- No, that jug.- The kettle? - The kettle.
0:16:38 > 0:16:40Of course, you can use the kettle.
0:16:45 > 0:16:50Oh, you do it different to me.
0:16:50 > 0:16:53All right. It's really odd, isn't it?
0:16:55 > 0:16:58Dear me.
0:16:58 > 0:17:02Let me show you the way that I'd have done it.
0:17:02 > 0:17:04Into the kettle.
0:17:09 > 0:17:10That's one to you, big man.
0:17:10 > 0:17:14- Well, you have to make sure that it's got a concealed element.- Right.
0:17:14 > 0:17:16If there's one on the bottom and it's open,
0:17:16 > 0:17:18you'll be in a whole world of trouble
0:17:18 > 0:17:20and you'll be off buying a new kettle.
0:17:20 > 0:17:23It looks about done. Look at that.
0:17:23 > 0:17:26It's almost like a perfect omelette.
0:17:26 > 0:17:28Do you think if you served that to your boss he'd know?
0:17:28 > 0:17:30He'd have no idea.
0:17:36 > 0:17:41- That is the ultimate in keeping it simple.- That's impressive.
0:17:41 > 0:17:43Well done, chef.
0:17:43 > 0:17:46Success in the kitchen is all about getting the basics right
0:17:46 > 0:17:49and food writer Kimberley Wilson is curious to find out
0:17:49 > 0:17:51just how simple cooking can be.
0:17:53 > 0:17:56Ah, the beautiful Welsh countryside.
0:17:56 > 0:18:00It's the perfect place to set up camp and get back to basics.
0:18:00 > 0:18:02You might be miles away from a kitchen,
0:18:02 > 0:18:05but that doesn't mean you can't cook delicious and wholesome food
0:18:05 > 0:18:09for you and your family when you're working with limited resources.
0:18:09 > 0:18:13Josh Sutton is a master at creating proper, delicious meals
0:18:13 > 0:18:16with just one hob, but his tips don't only work here,
0:18:16 > 0:18:19these are lessons we can all use at home too.
0:18:19 > 0:18:24At the heart of it, camping and camp food is very basic, isn't it?
0:18:24 > 0:18:28It's about adopting the food that you've got
0:18:28 > 0:18:30to cook with the facilities that you've got, really.
0:18:30 > 0:18:33So, a single burner is pretty much all you need
0:18:33 > 0:18:36and you can have a whole food adventure, if you like.
0:18:36 > 0:18:38So, hopefully, lots of things here
0:18:38 > 0:18:41that will translate quite well to domestic kitchens
0:18:41 > 0:18:43- and smaller spaces as well. - Yeah, absolutely.
0:18:43 > 0:18:48What works in a field quite often works in the kitchen at home.
0:18:48 > 0:18:50And, when it comes to stripped back cooking,
0:18:50 > 0:18:53it turns out you don't need much.
0:18:53 > 0:18:57Single burner. Burns on butane gas.
0:18:57 > 0:19:01Pot. Decent nonstick pot. Wooden spoon that I whittled myself.
0:19:01 > 0:19:04I was going to say. It looks pretty rustic. That's impressive.
0:19:04 > 0:19:05Yeah, it's pretty rustic.
0:19:05 > 0:19:08And a very, very sharp knife and that's it, really.
0:19:09 > 0:19:11With such a simple set-up,
0:19:11 > 0:19:14we're going for a straightforward recipe too. A flexible fish stew.
0:19:14 > 0:19:17The rule is to not use the cracked or open ones,
0:19:17 > 0:19:22but if they're open and you give them a tap and they do close...
0:19:22 > 0:19:24- Like this?- ..then they're all right.
0:19:24 > 0:19:27- Oh, yeah, it's going.- Yeah, yeah.
0:19:27 > 0:19:31The key to one-pot coating is that everything goes in raw
0:19:31 > 0:19:32and cooks together
0:19:32 > 0:19:35and you don't need to be a perfectionist about it either.
0:19:35 > 0:19:39It's about blending flavours and not being afraid of it, really.
0:19:39 > 0:19:41Be bold, you know. Have a go, have an experiment.
0:19:41 > 0:19:44I always say, if it doesn't go right, just eat the evidence
0:19:44 > 0:19:46- and start again.- Absolutely. Yeah, yeah.
0:19:46 > 0:19:48You learn for next time, don't you?
0:19:48 > 0:19:52While the stew is simmering away, Josh takes full advantage
0:19:52 > 0:19:55of having a campfire to cook some local mackerel.
0:19:58 > 0:20:01Which he's turning into a rustic pate with creme fraiche
0:20:01 > 0:20:04and a few drops of lemon. It couldn't be easier.
0:20:04 > 0:20:07All right, that's been cooking for about 40 minutes.
0:20:07 > 0:20:11Just a few final ingredients. A couple of halved tomatoes
0:20:11 > 0:20:14and some fresh dill just to fancy it up a little bit, really.
0:20:14 > 0:20:16And now, the best bit of the day.
0:20:16 > 0:20:20Getting around the dinner table, or fold-up camping table in this case,
0:20:20 > 0:20:24for a tasty family feast, but can food cooked in the most basic
0:20:24 > 0:20:27of kitchens really be that gourmet?
0:20:27 > 0:20:30That is so lovely and fresh. It's really delicious.
0:20:31 > 0:20:33Well-cooked fish, Ruby.
0:20:35 > 0:20:38It's delicious. The flavours are just fantastic.
0:20:38 > 0:20:41Yeah! I really like it! Yummy!
0:20:41 > 0:20:45- It was perfect.- It's really impressive what you can do with...
0:20:45 > 0:20:48Well, not just one pot, but one burner.
0:20:48 > 0:20:50You can do it at home, as well.
0:20:51 > 0:20:55It just goes to show, you don't need fancy kit or gadgets
0:20:55 > 0:21:00to cook delicious food. In fact, you don't even really need a kitchen.
0:21:01 > 0:21:04If you want to improve your cooking skills
0:21:04 > 0:21:06and get some recipes and great tips from me
0:21:06 > 0:21:10go to the BBC Food website and click on Dish Up.
0:21:10 > 0:21:13Over the next year, we are going to be encouraging everybody
0:21:13 > 0:21:16to get in that kitchen and get clever.
0:21:20 > 0:21:22Now, poaching an egg might sound easy,
0:21:22 > 0:21:25but, as the centrepiece of my celery soup,
0:21:25 > 0:21:28it's going to have to be perfect if I'm going to win this.
0:21:28 > 0:21:30Now, a lot of people would put vinegar in the water,
0:21:30 > 0:21:34but I'm going to put a splash of vinegar in the cup
0:21:34 > 0:21:40and that acid almost starts to cure the egg straightaway.
0:21:40 > 0:21:45Then, a pan of almost boiling water. Give it a swirl.
0:21:45 > 0:21:46And then drop them in.
0:21:48 > 0:21:49Off they go.
0:21:50 > 0:21:52That's me pretty much done, mate.
0:21:52 > 0:21:55Bread's in the oven, soup's blended, eggs are poaching.
0:21:59 > 0:22:03Monica's hit of green goodness is another classic of Asian cooking
0:22:03 > 0:22:06- bok choy. Flash fried in sesame oil.
0:22:06 > 0:22:11Add a little bit of water and that's just going to create a bit of steam
0:22:11 > 0:22:16- and that to finish cooking it. Lid on.- Very quick cooking.
0:22:16 > 0:22:17My rice is cooked,
0:22:17 > 0:22:20so this is the moment I would add my coconut oil to it.
0:22:20 > 0:22:24See, this is the point where all the flavours come in in your part of it.
0:22:24 > 0:22:26Right at this last bit of cooking.
0:22:26 > 0:22:29As you see, just a little bit of that oil. It is really strong.
0:22:29 > 0:22:32Also, I found some sesame seeds in your cupboard.
0:22:32 > 0:22:36Even Monica's rice has layer upon layer of flavour
0:22:36 > 0:22:39to complement her honey and soy glazed chicken.
0:22:39 > 0:22:42I'd be getting a bit nervous if my own carb creation
0:22:42 > 0:22:46wasn't looking so beautifully tasty.
0:22:46 > 0:22:50- The looks of that bread it, Tom, wow!- Stay calm, girl.
0:22:50 > 0:22:51Time for me to plate up.
0:22:51 > 0:22:54Eggs might be a kitchen staple, but, done properly,
0:22:54 > 0:22:58they add an incredible richness to a dish, working perfectly
0:22:58 > 0:23:01with my straightforward celery and parsley soup.
0:23:01 > 0:23:04- A little bit of the chopped celery leaf.- Look at you.
0:23:04 > 0:23:07I'm going to finish it with a little bit of English rapeseed oil,
0:23:07 > 0:23:09make it look very pretty.
0:23:10 > 0:23:15That, my friend, Monica Galetti, is going to take some beating, girl.
0:23:15 > 0:23:17Bring it on, Mon.
0:23:18 > 0:23:22- Joe's going to be arriving soon with something very interesting.- What?
0:23:22 > 0:23:26- More water?- No, no, mate. I'm hoping, at this point of the day,
0:23:26 > 0:23:29he turns up with something more interesting than water.
0:23:29 > 0:23:31Cooked off in the soy and honey,
0:23:31 > 0:23:36Monica's chicken has taken on a sticky, sweet, finger-licking glaze,
0:23:36 > 0:23:38but there's not quite enough of it to go round.
0:23:38 > 0:23:43Joe can have double egg in his soup, but only one chicken thigh.
0:23:46 > 0:23:50Chopped pumpkin seeds just over the rice and then, what you can do,
0:23:50 > 0:23:52is serve this cooking liquor.
0:23:52 > 0:23:55A little bit of chicken gravy.
0:23:55 > 0:23:56Mate, they look amazing.
0:24:03 > 0:24:06Not sure Judge Joe is the man you want to short-change,
0:24:06 > 0:24:09but it's time to see which of our straightforward suppers
0:24:09 > 0:24:11is punching above its weight.
0:24:11 > 0:24:14First up, my celery soup.
0:24:14 > 0:24:16It doesn't look simple, does it? It looks really lovely.
0:24:16 > 0:24:19It's fantastic to look at. I can't believe you made bread so quickly.
0:24:19 > 0:24:24It's dead easy. Mix it all together, whack it in the oven, job done.
0:24:24 > 0:24:26Nicely poached eggs, dare I say, Kerridge?
0:24:26 > 0:24:28Nicely poached, they're still nice and runny.
0:24:30 > 0:24:36I love that. It's such a clean, pure, light, fragrant celery taste
0:24:36 > 0:24:38and the little orange yolk swirling into the soup gives it
0:24:38 > 0:24:41a little extra something, you know? It's lovely.
0:24:41 > 0:24:43I just want to say, celery, you always know it is
0:24:43 > 0:24:45quite a strong flavour in itself,
0:24:45 > 0:24:47it's knowing what to do with it, isn't it?
0:24:47 > 0:24:48That's what's great about this dish.
0:24:48 > 0:24:51Gives it that kind of wholesome, hearty, warming feel,
0:24:51 > 0:24:55like log fires, autumn or winter evenings.
0:24:55 > 0:24:56Soup should be doing that to you.
0:24:56 > 0:24:59They should be really rich and comforting.
0:24:59 > 0:25:01We do like to throw Joe a challenge,
0:25:01 > 0:25:05so how do you go about matching a drink to... Well, a drink?
0:25:05 > 0:25:07I love sherry with soup. It's kind of a soft spot for me.
0:25:07 > 0:25:10Any soup, really. So I always treat it more like a condiment
0:25:10 > 0:25:13on the side. It's like adding a bit of spice to the food.
0:25:13 > 0:25:16- It's savoury and, if you smell it, it's a bit celery-y as well.- It is.
0:25:16 > 0:25:19It is. Very fresh, very fragrant.
0:25:19 > 0:25:23I prefer that to the water.
0:25:23 > 0:25:25I told you I'd get you something nice in the end.
0:25:27 > 0:25:31So, that was Tio Pepe dry sherry and it's about £8-£9,
0:25:31 > 0:25:34available everywhere. Also, I've got other choices,
0:25:34 > 0:25:36other sherries you can try, on the Food & Drink website.
0:25:36 > 0:25:38Some slightly kookier matches.
0:25:38 > 0:25:41And you'll find details of today's recipes there too.
0:25:43 > 0:25:46Because you had double egg, you've only got single chicken thigh.
0:25:46 > 0:25:48That's OK. As long as I get the rest of the bread.
0:25:48 > 0:25:52- No, no, I'll have to fight you for that one.- OK, let's get in.- Enjoy.
0:25:52 > 0:25:54God, it's tender.
0:25:59 > 0:26:02- That is so good.- There's a lot going on considering how little's
0:26:02 > 0:26:05in there. You've got the sweetness of the honey, the salty of the soy.
0:26:05 > 0:26:08That coconut oil goes through that rice so, so well.
0:26:08 > 0:26:10It's absolutely beautiful.
0:26:10 > 0:26:11Well, it's food I like to eat at home
0:26:11 > 0:26:14and you saw that took no time at all to cook this up,
0:26:14 > 0:26:18and it's a good way to remember my mother, as well.
0:26:18 > 0:26:20What have you got that's going to match this?
0:26:20 > 0:26:22You've got some strong flavours here.
0:26:22 > 0:26:24What I've chosen here is something just to get people away
0:26:24 > 0:26:27from the idea that cheap German wine isn't worth drinking.
0:26:27 > 0:26:29So, here we've got a German Riesling.
0:26:29 > 0:26:31It's from a place called Pfalz in south Germany.
0:26:31 > 0:26:34This is £6.99. It's available in supermarkets,
0:26:34 > 0:26:37and it doesn't look like Riesling used to.
0:26:37 > 0:26:40You know, those old, tall bottles with some script on them.
0:26:40 > 0:26:42This is really modern winemaking.
0:26:42 > 0:26:47Is that me or is that slightly fizzy on the tongue?
0:26:47 > 0:26:49It's got the slightest little spritz, the Germans call it.
0:26:49 > 0:26:52It's bottled with a little bit of carbon dioxide left over
0:26:52 > 0:26:54- from the fermentation.- Is that what it is? It's really alive.
0:26:54 > 0:26:57The chicken and the wine go beautifully together.
0:26:57 > 0:27:00That salty, savoury sweetness comes alive with that.
0:27:00 > 0:27:03It makes almost like a really nice packet of chicken Refreshers
0:27:03 > 0:27:06- in your mouth.- Chicken Refreshers in your mouth.- Chicken Refreshers.
0:27:06 > 0:27:09Now for the moment of truth, it's decision time.
0:27:09 > 0:27:13- No pressure, Joe.- It's make or break friendship time again, isn't it?
0:27:13 > 0:27:17I really enjoyed the water tasting, by the way.
0:27:17 > 0:27:18I was going to say,
0:27:18 > 0:27:21I counted the amount of times you criticised the water
0:27:21 > 0:27:23and you did it one more time than Tom,
0:27:23 > 0:27:25so, I'm afraid, Tom gets it today.
0:27:27 > 0:27:31But no, no, joking aside, a plate of soup is something very special
0:27:31 > 0:27:34and I think it's very easy to make soup the way you have
0:27:34 > 0:27:37and how easy is it to make bread. This is a really wholesome supper
0:27:37 > 0:27:38for six or seven people for not much money.
0:27:38 > 0:27:41- I have to say, you are a very brave man...- Please, don't hit me, Monica.
0:27:41 > 0:27:44..because I think Monica's chicken was amazing.
0:27:44 > 0:27:47Too much talk about the water tasting, to be honest.
0:27:48 > 0:27:51Well, that's it. I think we've proved that simple cooking
0:27:51 > 0:27:54couldn't be easier and you never need to compromise on flavour,
0:27:54 > 0:27:56as well. Happy times.
0:27:56 > 0:27:58Well done, girl.
0:27:58 > 0:28:01GLASS SMASHES
0:28:01 > 0:28:04Bad loser! Bad loser!
0:28:06 > 0:28:08Joe, can we order that taxi for Monica?
0:28:08 > 0:28:11LAUGHTER