0:00:02 > 0:00:07- POSH VOICE:- 'Gourmet food. A feast for the eyes and the appetite.
0:00:07 > 0:00:09'Mouth-watering recipes.'
0:00:09 > 0:00:12- POSH VOICE:- 'The sort of thing that you find in the very best
0:00:12 > 0:00:14'restaurants across the country.'
0:00:14 > 0:00:18'But these ones are dirt-cheap, and guess what? They're made by us!'
0:00:20 > 0:00:24'The Hairy Bikers are going posh.'
0:00:24 > 0:00:28And we're going to do it without blowing a weekly budget.
0:00:28 > 0:00:32'You don't need to be minted or Michelin-starred to make great food.'
0:00:32 > 0:00:35I think that's a result, dude.
0:00:35 > 0:00:38'We're going to find out which ingredients are worth spending
0:00:38 > 0:00:43'that little extra cash on and when it's worth going for a bargain.'
0:00:43 > 0:00:46It's the worlds biggest pick 'n' mix!
0:00:46 > 0:00:49'Taking tips from some of the country's best chefs.'
0:00:49 > 0:00:51I think you're a genius.
0:00:51 > 0:00:53We love you. You're great.
0:00:53 > 0:00:58'And put all that we've learned to the test on people who really deserve a treat.'
0:00:59 > 0:01:01Thank you.
0:01:01 > 0:01:05- Well done, Paula.- Thank you so much.
0:01:05 > 0:01:07When the chips are down and the money's tight...
0:01:07 > 0:01:11..food prepared with a little bit of time, but a lot of love...
0:01:11 > 0:01:15..can be the best way to indulge the ones that you care for.
0:01:15 > 0:01:16CHEERING AND CLAPPING
0:01:19 > 0:01:24'So join us on our quest to show you how YOU can create
0:01:24 > 0:01:28'dishes of exceptional flavour for next to nothing.
0:01:28 > 0:01:31'The art of making every day gourmet.'
0:02:03 > 0:02:07# I haven't said thanks for that lovely weekend
0:02:07 > 0:02:12# Those two days in heaven you helped me to spend... #
0:02:12 > 0:02:19Ah, the weekend. Time to relax. Unwind. Let your hair down.
0:02:19 > 0:02:22But most of all, treat yourself.
0:02:22 > 0:02:25Or better still. Treat the ones that you love.
0:02:25 > 0:02:29You don't have to have a fat-cat bonus to throw a lavish lunch.
0:02:29 > 0:02:34Or a deeply wonderful dinner party. Or the world's scummiest brunch.
0:02:34 > 0:02:40In fact, you can be proper skint and still eat like a king.
0:02:40 > 0:02:43And believe me, this one certainly does.
0:02:43 > 0:02:47MUSIC: "Weekend" by Eddie Cochran
0:02:52 > 0:02:55'At the weekend you've got all the time you need to have
0:02:55 > 0:02:59'a bit of an experiment and create gourmet meals that rock your world.'
0:02:59 > 0:03:03'Whether it's a lazy Saturday breakfast,
0:03:03 > 0:03:05'tea for the family,
0:03:05 > 0:03:09'or the classic Sunday roast, you can make something really special
0:03:09 > 0:03:13'and have some cash left over for your night out as well.'
0:03:13 > 0:03:18'And we're going to put everything we've learned into helping
0:03:18 > 0:03:21'a truly inspiring couple put on a gourmet feast to celebrate
0:03:21 > 0:03:23'a new chapter in their lives.'
0:03:23 > 0:03:26You're an amazing group of people to be round. You really are.
0:03:31 > 0:03:34'But first up, we're making a classic top-notch recipe
0:03:34 > 0:03:38'that will feed a family of four for a tickle over £5.'
0:03:40 > 0:03:43One of our favourites. It's been dead enduring, hasn't it, this?
0:03:43 > 0:03:44Oh, superb.
0:03:44 > 0:03:47- It's vegetarian, strangely enough. - BOTH: Ah!
0:03:47 > 0:03:49But it comes in at about £1.30 a plateful.
0:03:49 > 0:03:54And do you know what it is? It's butternut-squash ravioli, with...
0:03:54 > 0:03:57..crispy sage leaves and sun-dried tomatoes on the top.
0:04:02 > 0:04:05'Pasta can be the most everyday of dishes, and loads of us
0:04:05 > 0:04:08'regularly cook up a batch of the shop-bought staple for a quick,
0:04:08 > 0:04:13'easy evening meal, but it's dead cheap to make your own AND
0:04:13 > 0:04:14'to make it gourmet.'
0:04:14 > 0:04:17'I know what you're thinking, "Pasta from scratch?!
0:04:17 > 0:04:21'"Are you mad?! That's a right faff!"
0:04:21 > 0:04:25'But take it from us, people, if we can do it, so can you.'
0:04:25 > 0:04:28'And you don't need loads of gubbins either.'
0:04:28 > 0:04:30Homemade pasta is brilliant!
0:04:30 > 0:04:32I'll use a food processor to make the dough,
0:04:32 > 0:04:35but there again you could do it in a bowl.
0:04:35 > 0:04:37There's loads of different recipes for pasta.
0:04:37 > 0:04:41Dead easy one is one egg per 100 grams. It's that easy.
0:04:41 > 0:04:46300 grams of flour, three eggs. Wop it up. Ball appears.
0:04:46 > 0:04:51You knead it till it gets elastic, then you make ravioli.
0:04:53 > 0:04:58What you do is pulse it and then lift the ball out.
0:04:58 > 0:05:05Turn your ball, pulse it. It just makes a lighter, more even dough.
0:05:05 > 0:05:09'All kinds of stuff works for a ravioli filling.
0:05:09 > 0:05:14'Spinach and ricotta, goat's cheese and walnut, rocket and chorizo.
0:05:14 > 0:05:17'The key thing to remember is not to make the filling too liquidy,
0:05:17 > 0:05:20'else your ravioli will go all soggy when you cook it,
0:05:20 > 0:05:23'spilling out all that savoury gorgeousness.'
0:05:23 > 0:05:26But it's one of those things. If it's on the menu in a restaurant,
0:05:26 > 0:05:29I will have it, no matter what it costs, because it's good.
0:05:29 > 0:05:32But when you start to think of the cost, that's when
0:05:32 > 0:05:35it becomes even more attractive to make you own.
0:05:37 > 0:05:39That'll do me nicely.
0:05:39 > 0:05:43Now it appears I've got to knead this for ten minutes.
0:05:44 > 0:05:48Work me thumbs like that. Heel of the hand.
0:05:50 > 0:05:55You need to release the gluten. The gluten will make it stretchy.
0:05:55 > 0:05:59Once the dough is stretchy, you'll be able to roll it out really thin.
0:05:59 > 0:06:02I hate it when people have a go at raviolis,
0:06:02 > 0:06:05especially hand-bashed ones and they're thick.
0:06:05 > 0:06:07It doesn't have to be.
0:06:08 > 0:06:10'The filling is simple.
0:06:10 > 0:06:13'Seasoned and cubed squash baked in olive oil
0:06:13 > 0:06:16'will cook evenly for a sweet, savoury flavour.'
0:06:16 > 0:06:20The butternut squash needs to roast for about 30 minutes.
0:06:20 > 0:06:22After 20 minutes, take it out the oven,
0:06:22 > 0:06:25and I'll show you what to do after that.
0:06:25 > 0:06:27And the good thing about this method is,
0:06:27 > 0:06:30the half hour or so it will take to make the filling,
0:06:30 > 0:06:34the half hour will give this pasta a chance to rest in the fridge.
0:06:34 > 0:06:37That'll make it easier when it's chilled to roll out.
0:06:40 > 0:06:43HE WHISTLES
0:06:43 > 0:06:47'Divide the dough up into four equal chunks, wrap in clingfilm
0:06:47 > 0:06:50'and pop in the fridge for 30 minutes.
0:06:50 > 0:06:53'After 20 minutes, we've added half a chopped red onion
0:06:53 > 0:06:56'coated in olive oil to the butternut squash,
0:06:56 > 0:06:58'which will add more depth to the flavour.
0:06:58 > 0:07:01'Place it back into the oven for ten minutes.'
0:07:01 > 0:07:03Right, that's due to come out now.
0:07:03 > 0:07:06- Right.- So is me pasta.
0:07:07 > 0:07:09While Dave's getting his pasta out,
0:07:09 > 0:07:12all we need to do is put that in a bowl and give it a blitz,
0:07:12 > 0:07:14cos we need to make a paste, don't forget,
0:07:14 > 0:07:17because we're going to fill that lovely pasta dough that Dave's made,
0:07:17 > 0:07:22the ravioli, with this mixture. Fantastic!
0:07:22 > 0:07:25Now I need two sheets of pasta.
0:07:25 > 0:07:27One for the top of the ravioli.
0:07:27 > 0:07:29One for the bottom of the ravioli.
0:07:29 > 0:07:32'We don't want ravioli battleships, we want fine
0:07:32 > 0:07:36'and dainty parcels, so make sure you roll the dough out thinly.
0:07:36 > 0:07:41'This is what will make your pasta restaurant-quality.'
0:07:41 > 0:07:44Do you know, back in Romania, my mother-in-law makes
0:07:44 > 0:07:46loads of pasta, and she uses a broom handle,
0:07:46 > 0:07:49and all of the old ladies tend to use like a broom handle for pasta.
0:07:49 > 0:07:53It's long, they get really big sheets, cos it's massive.
0:07:53 > 0:07:57Oh, wow. Right, mucker, listen, I'm just going to blitz this.
0:07:57 > 0:08:03'Once it's all mashed up, season your filling to taste.'
0:08:03 > 0:08:08Honestly, two simple ingredients roasted like that with salt and pepper...
0:08:10 > 0:08:12It just tastes brilliant.
0:08:12 > 0:08:14It's the alchemy, I feel,
0:08:14 > 0:08:16when you just get the sage leaves with it, then it comes to life.
0:08:16 > 0:08:21It's one of those mad combinations, isn't it? The squash and the sage.
0:08:21 > 0:08:23'Once you've rolled out two sheets of pasta the same size,
0:08:23 > 0:08:25'you need to start assembling.
0:08:25 > 0:08:29'You could use a knife or a biscuit cutter, but it's worth buying
0:08:29 > 0:08:33'an inexpensive ravioli cutter for top-notch results.'
0:08:33 > 0:08:36Now, just mark out gently. Don't go through.
0:08:36 > 0:08:38One,
0:08:38 > 0:08:39two,
0:08:39 > 0:08:41three.
0:08:41 > 0:08:43'Mark up as many squares as you can
0:08:43 > 0:08:46'and pop a dollop of filling into each one.
0:08:46 > 0:08:51'Brush in-between your filling with water and lay your second sheet on top.'
0:08:51 > 0:08:53And just press them down.
0:08:53 > 0:08:57Now, if you get air bubbles... here's a top tip.
0:08:57 > 0:09:02Take a pin, pop it. Squeeze the air out like that.
0:09:02 > 0:09:05'Next, it's easy. Punch out your ravioli with the stamp,
0:09:05 > 0:09:07'and repeat with your other two sheets.
0:09:07 > 0:09:10'If you're lucky, you should get about two dozen.'
0:09:10 > 0:09:14While Dave's got his raviolis absolutely mint,
0:09:14 > 0:09:18I'm just going to fry up some sage leaves.
0:09:18 > 0:09:23Take them out and then in the residual oil, in the sage oil,
0:09:23 > 0:09:25I'm just going to put some sun-dried tomatoes in,
0:09:25 > 0:09:30nicely sliced, into the pan as well. Lovely. Dead simple as well.
0:09:30 > 0:09:34'Poach the ravioli in lightly salted water
0:09:34 > 0:09:37'and after about seven minutes, they should float to the top.
0:09:37 > 0:09:41'This means they are cooked perfectly and it's just the time to take them out.
0:09:41 > 0:09:45'Drain them off and sprinkle with a generous handful of cheese,
0:09:45 > 0:09:50'then finish with your luscious sage, sun-dried tomatoes and the infused oil.
0:09:50 > 0:09:54'All that flavour for a shade over £5 for four big helpings.'
0:09:54 > 0:09:58Now that is a wonderful weekend supper for the family, at £1.30 a head.
0:09:58 > 0:10:00You cannot whack it, can you?
0:10:00 > 0:10:02No.
0:10:02 > 0:10:05'OK, now you know how to make pasta,
0:10:05 > 0:10:08'why not try tagliatelle or filled tortellini?
0:10:08 > 0:10:11'With all that weekend time on your hands,
0:10:11 > 0:10:14there's a whole world of Italian cooking to explore.'
0:10:16 > 0:10:20'When it comes to the weekend, you can indulge yourself by taking
0:10:20 > 0:10:22'the time to do things right.'
0:10:22 > 0:10:26'And one of the best things on a Saturday morning is a nice
0:10:26 > 0:10:29'fry-up and it doesn't take much to make it a gourmet weekend treat.
0:10:29 > 0:10:32'Go on, you deserve it!
0:10:32 > 0:10:35'For posh bacon that doesn't curl up when you cook it, simply place it
0:10:35 > 0:10:39'on top of a silicone parchment sheet on a baking tray.'
0:10:39 > 0:10:44'Then add another silicone sheet over the bacon and plonk a baking tray on the top.'
0:10:44 > 0:10:46'If you like bubble and squeak,
0:10:46 > 0:10:51'one way to make it look more stylish is to fry it up using a chef's ring.'
0:10:52 > 0:10:56'And as an alternative to your fried egg, why don't you have it poached?
0:10:56 > 0:11:01'It's healthier, less greasy and it tastes pretty blooming gourmet.'
0:11:01 > 0:11:05'To get it perfect, add a dash of vinegar, swirl the boiling
0:11:05 > 0:11:09'water gently and crack the egg into the centre of the whirlpool.
0:11:09 > 0:11:14'There you have it - gourmet breakfast fit for a Kingy and Myers.'
0:11:14 > 0:11:18# Don't you mess with my weekend... #
0:11:18 > 0:11:22'What makes our gourmet journey even more rewarding
0:11:22 > 0:11:26'is sharing our discoveries with some really amazing people.
0:11:26 > 0:11:30We're off to St Helens to meet a truly inspiring couple
0:11:30 > 0:11:32'in need of our gourmet assistance.'
0:11:32 > 0:11:34Andy?
0:11:34 > 0:11:36All right, pleased to me you.
0:11:36 > 0:11:38- Andy, how are you doing? Good to see you.- Good to see you.
0:11:38 > 0:11:40Come in. This is my wife, Claire.
0:11:40 > 0:11:44'We're here to help Andy and Claire Reid say a big thank you to the people who have
0:11:44 > 0:11:47'helped them through the most difficult time of their lives.'
0:11:47 > 0:11:52'For 14 years, Andy served in the Army and only a few months
0:11:52 > 0:11:55'after meeting Claire, he got called up for action in Afghanistan.'
0:11:55 > 0:11:59About ten days left, before we was due to leave Afghanistan, I went
0:11:59 > 0:12:02out on a foot patrol and I stepped on a IED.
0:12:02 > 0:12:07From that instant, straight away, there was a big, massive dust cloud around me.
0:12:07 > 0:12:10I couldn't really see anything and I couldn't hear anything.
0:12:10 > 0:12:13And I looked down and I couldn't see my legs at that stage.
0:12:15 > 0:12:18'As a result of that bomb blast, Andy lost both of his legs
0:12:18 > 0:12:20'and his right arm.'
0:12:21 > 0:12:25The first thing I thought when I saw him, when I went into the hospital,
0:12:25 > 0:12:29I mean, I could see that he'd lost his legs and his arm,
0:12:29 > 0:12:32but I just saw his face and he was really tanned
0:12:32 > 0:12:35and had long, curly hair and it was just him, you know.
0:12:35 > 0:12:39He was no different to me, he was exactly the same person.
0:12:39 > 0:12:42Just needed a bit of looking after. You know.
0:12:42 > 0:12:46I just thought straight away, "Well I'm still here."
0:12:46 > 0:12:49You know, at the end of the day, I'm a survivor, I'm not a victim.
0:12:49 > 0:12:53I've lost a good few friends to IEDs, so straightaway, I thought,
0:12:53 > 0:12:56"I'm going to put a positive tint on this and think,
0:12:56 > 0:12:59"I've set myself some goals," which one goal was to marry Claire.
0:12:59 > 0:13:04I think when you love some one that much, you know, despite what
0:13:04 > 0:13:08had happened, it just made us even closer and even stronger.
0:13:08 > 0:13:13And I knew I wanted to spend my life with him.
0:13:13 > 0:13:18'It's taken Andy and Claire three years of hard work to get back on track.'
0:13:18 > 0:13:21'Their friends and family have been there every step of the way.
0:13:21 > 0:13:25'Now they want to give something back, and look forward to their future.'
0:13:25 > 0:13:28So times are changing, aren't they, Andy? You've left the Army.
0:13:28 > 0:13:29Baby's on the way?
0:13:29 > 0:13:34Yeah, a big thing after being in for 14½ years, you know,
0:13:34 > 0:13:36a big part of my life.
0:13:36 > 0:13:39Kind of that identity has been taken away from me, but we've got
0:13:39 > 0:13:42the baby coming, you know, and the future is looking good, isn't it?
0:13:42 > 0:13:45Little Liam on his way.
0:13:45 > 0:13:48Yeah, kind of closure for that part of my life
0:13:48 > 0:13:50and then a start to a new one.
0:13:50 > 0:13:54I think this party is kind of like celebrating the end
0:13:54 > 0:13:56and the beginning, if that makes sense.
0:13:56 > 0:14:01- Yeah, definitely.- Fantastic. Yeah. - End of one life, beginning of another?- Yeah. Absolutely.
0:14:01 > 0:14:03Do you know what would be really handy for Dave and I?
0:14:03 > 0:14:06Can you give us some pointers on what food you really like?
0:14:06 > 0:14:09And also what your mates like as well.
0:14:09 > 0:14:11We did quite a bit of travelling last year.
0:14:11 > 0:14:14So we've been to Hong Kong and Vietnam and Thailand and that,
0:14:14 > 0:14:17so that's kind of the food we like the most
0:14:17 > 0:14:20and we find most difficult to try and do ourselves.
0:14:20 > 0:14:23- So a bit of Eastern spice in there as well?- Yeah.
0:14:23 > 0:14:26- And you've got a great Chinatown near here, as well.- Yes. Yes.
0:14:26 > 0:14:28I think this is right up our street.
0:14:28 > 0:14:30Cos the food you're talking about is
0:14:30 > 0:14:32the sort of food we like to cook at home.
0:14:32 > 0:14:34Are there any meats you particularly like?
0:14:34 > 0:14:38I'm a fan of more fish. Sort of prawns.
0:14:38 > 0:14:41I particularly like lamb and steak. Red meats, I really like.
0:14:41 > 0:14:44What's your favourite pudding?
0:14:44 > 0:14:48Something refreshing, especially if you have a large meal,
0:14:48 > 0:14:50- something sort of refreshing. - Do you like chocolate?
0:14:50 > 0:14:52Oh, I love chocolate.
0:14:52 > 0:14:55SI LAUGHS
0:14:55 > 0:14:56So, chocolate and fruit.
0:14:56 > 0:15:00I think it's fair to say that we can guarantee that it's going to
0:15:00 > 0:15:02be a good day, and we'll do you proud.
0:15:02 > 0:15:05That'll be excellent, yeah, that'll be really good.
0:15:05 > 0:15:08'There will be eight hungry guests at their celebration
0:15:08 > 0:15:13'and we really need to deliver the goods, Hairy Biker-style.'
0:15:15 > 0:15:18'Looking for the right oriental flavours for Claire and Andy
0:15:18 > 0:15:21'means getting to play with a whole host of spices,
0:15:21 > 0:15:25'and spices really are a simple way to get gourmet results.'
0:15:25 > 0:15:29'Nowadays, quality spices are available in every
0:15:29 > 0:15:31'corner of the country for next to nowt.
0:15:31 > 0:15:34'They can transform your dish,
0:15:34 > 0:15:38'but all too often sit forlornly in the back of your cupboard.'
0:15:38 > 0:15:42'However, the history of spice stretches back thousands
0:15:42 > 0:15:46'of years and has completely shaped the world around us.'
0:15:46 > 0:15:49'In medieval times,
0:15:49 > 0:15:52'pepper was so valuable that workers handling the spice
0:15:52 > 0:15:56'were forbidden from wearing trousers with pockets, and peppercorns
0:15:56 > 0:15:59'were often used in times of coin shortage as a make-do currency.
0:15:59 > 0:16:02'Hence the term "peppercorn rent".
0:16:02 > 0:16:06'In the 16th century, the most desirable spice was nutmeg,
0:16:06 > 0:16:08'partly for its sweet, delicate flavour,
0:16:08 > 0:16:12'but mostly because people thought it cured the plague.'
0:16:12 > 0:16:17'Unfortunately, the only place in the world it grew was a tiny collection
0:16:17 > 0:16:20'of islands in Indonesia, leading to centuries of bloody warfare
0:16:20 > 0:16:24'between the British and Dutch for control of these Spice Islands.'
0:16:26 > 0:16:29'Eventually the Dutch traded one of their colonies,
0:16:29 > 0:16:33'New Amsterdam, in exchange for the British-held island of Run,
0:16:33 > 0:16:36'a tiny island where nutmeg grew.'
0:16:36 > 0:16:39'The Brits soon renamed New Amsterdam New York,
0:16:39 > 0:16:42'and the Big Apple was born.
0:16:42 > 0:16:45'So next time you see a jar of nutmeg,
0:16:45 > 0:16:48'remember none of this would be here without it.'
0:16:48 > 0:16:52'In Britain, centuries of trade have created a melting pot
0:16:52 > 0:16:55'of multicultural food scrumptiousness.
0:16:55 > 0:16:57'And in the past decade,
0:16:57 > 0:17:00'Thai food has become a major flavour on our high streets.'
0:17:00 > 0:17:05'The first British Thai restaurant opened in 1967, but the age
0:17:05 > 0:17:07'of cheap air travel has whetted our appetite
0:17:07 > 0:17:08'for a taste of the orient
0:17:08 > 0:17:13'and now there are over 2,000 Thai restaurants across the UK.
0:17:13 > 0:17:15'And with our gourmet Thai curry paste
0:17:15 > 0:17:19'we'll show you the flavours are easy to replicate at home.'
0:17:19 > 0:17:21Thai curry is fantastic.
0:17:21 > 0:17:23The thing is, though,
0:17:23 > 0:17:28what makes it expensive in a restaurant is this, the spices.
0:17:28 > 0:17:31Now, what you can do is make your own spice pastes at home.
0:17:31 > 0:17:34They will turn that Thai curry into an affordable,
0:17:34 > 0:17:38but real gourmet treat.
0:17:38 > 0:17:41It's about the economics of scale.
0:17:41 > 0:17:46'It's ideally suited to the weekend, when there's plenty of time
0:17:46 > 0:17:49'to gather together the ingredients and spend a little of the day
0:17:49 > 0:17:52'whizzing up enough paste to last you for months.'
0:17:53 > 0:17:55Right.
0:17:55 > 0:17:56What's that, you megalomaniac?
0:17:56 > 0:17:58It's organisation, this, mate.
0:17:58 > 0:18:01A lot of ingredients in this curry paste. I thought we'd check them off.
0:18:01 > 0:18:06Now, "four small red onions peeled and roughly chopped".
0:18:06 > 0:18:11Four small red onions peeled and roughly chopped.
0:18:11 > 0:18:15Say, "Check," so I can tick them off.
0:18:17 > 0:18:19"Four small red onions peeled and roughly chopped."
0:18:19 > 0:18:21Check.
0:18:21 > 0:18:26All the two fat ladies clickety-click. "16 cloves of garlic."
0:18:26 > 0:18:28What?!
0:18:28 > 0:18:3016 cloves of garlic.
0:18:30 > 0:18:33It's a fine recipe, not bloody bingo.
0:18:33 > 0:18:35Will you say, "Check," so I can check it off?
0:18:35 > 0:18:37Check.
0:18:37 > 0:18:40"12 stalks of lemongrass, roughly chopped." Watch your fingers.
0:18:40 > 0:18:4412 stalks of lemongrass, roughly chopped. Check!
0:18:44 > 0:18:49'The spices going in are a classic Thai combination
0:18:49 > 0:18:53'and you might notice amongst the strong stuff are more savoury herbs.
0:18:53 > 0:18:56'So eight red chillies go with eight tablespoons of coriander,
0:18:56 > 0:18:59'including the stalks, for a full flavour.
0:18:59 > 0:19:01'Then eight teaspoons of chilli powder are followed
0:19:01 > 0:19:03'by a piece of galangal.'
0:19:03 > 0:19:07'Galangal is a bit like the ginger you'd find at your local shop,
0:19:07 > 0:19:10'but has more of a peppery taste to it.'
0:19:10 > 0:19:15'This isn't a recipe, it's the scientific formula for gourmet perfection.'
0:19:15 > 0:19:18'The list of fabulous flavours goes on!'
0:19:18 > 0:19:22'Lime zest, kaffir lime leaves and shrimp paste, check.
0:19:22 > 0:19:24'Add 12 teaspoons of paprika,
0:19:24 > 0:19:27'eight of turmeric and two of cumin, check, check, check!'
0:19:27 > 0:19:31"Eight tablespoons of...vegetable oil."
0:19:31 > 0:19:34Eight tablespoons of vegetable oil. Check.
0:19:37 > 0:19:40Right, flick of the button,
0:19:40 > 0:19:43a bit of swizzing around and out will pop a fine, big jar
0:19:43 > 0:19:46of Thai red curry paste, fresh. Check.
0:19:48 > 0:19:50Alpha dog.
0:19:50 > 0:19:52'Making a big batch is tastier than buying
0:19:52 > 0:19:54'those little shop-bought horrors
0:19:54 > 0:19:56'which fester in the back of your fridge,
0:19:56 > 0:19:59'and cooking in bulk drives down the cost too.'
0:19:59 > 0:20:02You see, cos you're organised, it doesn't take long, does it?
0:20:02 > 0:20:04No, it doesn't. It doesn't.
0:20:07 > 0:20:08Put your head over that.
0:20:13 > 0:20:14That's aromatic, isn't it?
0:20:16 > 0:20:19That's a belter, that. Look at that, beauty.
0:20:19 > 0:20:20It's poky, innit?
0:20:22 > 0:20:25'There's enough here to fill a two-litre jar,
0:20:25 > 0:20:26'but make sure it's air-tight.'
0:20:27 > 0:20:31Now, what you can do with any left-over bits,
0:20:31 > 0:20:33if you're not going to jar it up, freeze it.
0:20:33 > 0:20:37It freezes perfectly well and it will keep for up to three months.
0:20:37 > 0:20:40Really, in a jar, you're looking at about a month.
0:20:40 > 0:20:44That is curry paste.
0:20:44 > 0:20:49That will give you the wherewithal to make a proper gourmet curry.
0:20:49 > 0:20:52'Paste can be made to go with whatever you like,
0:20:52 > 0:20:56'whether it's a load of old veg, chicken or beef.'
0:20:58 > 0:21:00'Like any type of food,
0:21:00 > 0:21:03'by thinking "gourmet" you can supercharge oriental dishes for
0:21:03 > 0:21:08'maximum flavour, such as using duck instead of chicken in your stir-fry.'
0:21:08 > 0:21:11'And if you want it to be extra special,
0:21:11 > 0:21:15'try smoking the meat first, in a symphony of oriental spices.'
0:21:15 > 0:21:20'Into a wok go an exotic mix of star anise, coriander seeds
0:21:20 > 0:21:24'and cardamom pods, sweetened with brown sugar and topped off by the earthy aromas
0:21:24 > 0:21:28'of rice and loose tea leaves.'
0:21:28 > 0:21:30'The smoke from this embarrassment
0:21:30 > 0:21:34'of rich flavours infuse themselves into the duck while it cooks.
0:21:34 > 0:21:37'That's proper gourmet.'
0:21:42 > 0:21:45'It's an easy way to make a down-to-earth dish out of this world
0:21:45 > 0:21:48'and on a Saturday evening, you've got all the time you need
0:21:48 > 0:21:50'to have an experiment.'
0:21:54 > 0:21:59'Over the last few decades, it's fair to say food has experienced a renaissance in Britain.'
0:21:59 > 0:22:02'There are now some 30,000 restaurants
0:22:02 > 0:22:08'all over the country bringing in a whopping £7.5 billion a year.
0:22:08 > 0:22:11'But the beating heart of that foodie revolution isn't just from
0:22:11 > 0:22:14'big, fancy restaurants, but the humble pub.'
0:22:15 > 0:22:19'"Pub grub" once meant chicken in a basket or a dried-up steak
0:22:19 > 0:22:22'and chips, but all that changed in the 1990s
0:22:22 > 0:22:26'with the rise of the mighty gastro pub.
0:22:26 > 0:22:29'Now you could get all the top-notch nosh you wanted
0:22:29 > 0:22:33'in an atmosphere of a British boozer, at a lower cost.
0:22:33 > 0:22:37'Eating in Britain was never the same.'
0:22:37 > 0:22:41'As a business, it's vital that the super-grub pubs we now
0:22:41 > 0:22:45'find in every corner of the country keep their eye on their costs.
0:22:45 > 0:22:47'So set menus offer the perfect chance for them
0:22:47 > 0:22:52'to show off their skills with cheaper ingredients.'
0:22:52 > 0:22:55'Tom Kerridge is famed for working with simple
0:22:55 > 0:22:58'ingredients at his unpretentious pub,
0:22:58 > 0:23:02'the first to be awarded two Michelin stars in Britain.'
0:23:02 > 0:23:07'So today we're watching Tom make his set menu.
0:23:07 > 0:23:10'We're hoping for a few tips on how to make the most
0:23:10 > 0:23:14'of cheaper cuts of meat when you've got the weekend ahead of you.
0:23:14 > 0:23:19'These two courses cost a mere 15 quid from his expert hands.'
0:23:19 > 0:23:24'First up, spicy cauliflower soup. Simple.
0:23:24 > 0:23:27'But it's the little chef-y details that make it so special.'
0:23:27 > 0:23:29That's it, yeah. So the cauliflower goes in.
0:23:29 > 0:23:31We've just got some sliced onion.
0:23:31 > 0:23:35So now a little handy hint is to add salt at this point.
0:23:35 > 0:23:38So what the salt does is draw the moisture from the vegetable.
0:23:38 > 0:23:41It helps to cook the vegetable a lot quicker,
0:23:41 > 0:23:43but the moisture goes straight into the soup.
0:23:43 > 0:23:47Less chance of it burning if you put salt in with the onion straight away.
0:23:47 > 0:23:50Put some salt in, more sweat and less brown.
0:23:50 > 0:23:52"More sweat and less brown." Yeah.
0:23:52 > 0:23:54THEY LAUGH
0:23:54 > 0:23:58'Like many good soups, a drop of water and a splash of double cream
0:23:58 > 0:24:03'goes into the blend to loosen the mix and add a touch of luxury.'
0:24:03 > 0:24:06And the other final trick is to pass it through a fine sieve.
0:24:06 > 0:24:09'To compliment the velvety soup, Tom adds a crispy pakora,
0:24:09 > 0:24:13'made from potato, onion and turmeric.'
0:24:13 > 0:24:15'The addition of fresh coriander,
0:24:15 > 0:24:19'chilli powder and turmeric are a classic Indian combination.'
0:24:19 > 0:24:21To that, we're going to add a little bit of gram flour.
0:24:21 > 0:24:24It's made from chickpeas.
0:24:24 > 0:24:26Then we're going to just slowly work this together.
0:24:26 > 0:24:29And then we just shape these and then we're going to put them
0:24:29 > 0:24:32into a fryer and deep-fry them.
0:24:32 > 0:24:36And it shouldn't take too long because they're already beginning
0:24:36 > 0:24:38to break down from the salt, so we're just trying to crisp them up.
0:24:38 > 0:24:42- Oh, they're beautiful. - Oh, they're lovely, aren't they?
0:24:43 > 0:24:47OK, those are ready. They've been in for a couple of minutes.
0:24:47 > 0:24:50And when they come out of the fryer, we're going to season them up with some of this.
0:24:50 > 0:24:52- Do you know what this is, guys?- No.
0:24:55 > 0:24:57Be careful, you don't want too much.
0:24:57 > 0:25:00Asafoetida?
0:25:00 > 0:25:02It's an Indian black salt. So it's actually...
0:25:02 > 0:25:04It's really quite sulphurous.
0:25:04 > 0:25:08Exactly, it comes volcanic. It's volcanic salt. It's beautiful.
0:25:08 > 0:25:11It works so well. Seasoned, amazing with this.
0:25:11 > 0:25:14We're going to garnish that up. This is a little bit of curry oil.
0:25:14 > 0:25:17This is made with curry powder in a pan and cooked out.
0:25:17 > 0:25:20Covered it with veg oil. Taken off the heat. Clingfilm on.
0:25:20 > 0:25:23Leave it for about 20 minutes and you've got curry oil.
0:25:23 > 0:25:26Curry and cauliflower, it's one of those perfect combinations.
0:25:26 > 0:25:29Beautiful, isn't it? It's beautiful.
0:25:29 > 0:25:32Now you put the pakora on the top.
0:25:32 > 0:25:34And there you go, cauliflower soup. Simple.
0:25:34 > 0:25:39It's beautiful. It's simple but perfectly formed.
0:25:39 > 0:25:42'This is stunning-value food.
0:25:42 > 0:25:44'You can make it at home for less than three quid.'
0:25:44 > 0:25:47This is why we're here, though - inexpensive meat.
0:25:47 > 0:25:53OK, main course. Pork belly. Everyone loves pork belly.
0:25:53 > 0:25:56- The yield you can get from something beautiful like this.- Look at that.
0:25:56 > 0:25:57Fantastic, isn't it?
0:25:57 > 0:26:00But you need a good quality pork that's reared really well.
0:26:00 > 0:26:02Nice, dry skin.
0:26:02 > 0:26:07'It's a cheap cut, but that doesn't mean it can't have amazing texture and flavour.
0:26:07 > 0:26:11'Tom soaks it in brine for 24 hours so the meat stays moist,
0:26:11 > 0:26:15'then cooks it slowly in a 70-degree water bath for eight hours.'
0:26:15 > 0:26:19I suppose you could do it in an oven at a really low temperature.
0:26:19 > 0:26:21So we put a bit of baking parchment.
0:26:21 > 0:26:24A little bit of oil...
0:26:25 > 0:26:29and then we put the pork belly on it, down like that.
0:26:29 > 0:26:37Another bit of baking parchment on top and then pack it with weights.
0:26:37 > 0:26:38Put that on.
0:26:38 > 0:26:42It's on a low temperature and we'll leave it there for about 45 minutes.
0:26:42 > 0:26:44'All that weight will give the pork an evenly cooked
0:26:44 > 0:26:50'and crispy crackling, which will add a contrasting texture to the dish.'
0:26:50 > 0:26:54OK guys, to serve with it, we're going to have red chicory.
0:26:54 > 0:26:58'Tom lifts the flavour of the chicory by using coriander seed and star anise.
0:26:58 > 0:27:02'Spices that are indispensably gourmet.'
0:27:02 > 0:27:05- It's all these flavour combinations that a good cook can use...- Yeah.
0:27:05 > 0:27:08- ..to bring out the best in the flavour.- Absolutely.
0:27:08 > 0:27:12So we've got to this point where it's been cooked down
0:27:12 > 0:27:15and a little bit of butter.
0:27:15 > 0:27:17This, then, is just to make another flavour.
0:27:17 > 0:27:19Another thing going through.
0:27:19 > 0:27:21So we're going to blowtorch it.
0:27:21 > 0:27:26We're just giving it a nice, beautiful caramelised flavour.
0:27:26 > 0:27:29Almost barbecue-like flavour.
0:27:29 > 0:27:31Yeah, yes.
0:27:31 > 0:27:33Oh, that's superb, man.
0:27:35 > 0:27:39'If you're feeling fancy at home, a hot grill or barbecue would
0:27:39 > 0:27:42'give you a similar effect.'
0:27:42 > 0:27:44Blowtorch chicory.
0:27:44 > 0:27:47'All those interesting flavours and textures at work, Tom has created
0:27:47 > 0:27:51'a culinary masterpiece that doesn't bend your wallet. And if you've
0:27:51 > 0:27:54'got the time at the weekend, it's worth giving something similar a go.'
0:27:54 > 0:27:56And there we go, boys.
0:27:56 > 0:28:00- Absolutely beautiful.- Pork belly with turnip puree and red chicory.
0:28:00 > 0:28:05Absolutely fantastic. Absolutely amazing. Big, honest food.
0:28:05 > 0:28:07Beautiful.
0:28:07 > 0:28:08More set-menu secrets.
0:28:08 > 0:28:10Thanks, mucker.
0:28:10 > 0:28:12Thanks very much for coming in.
0:28:12 > 0:28:14- Thank you.- Cheers, chaps.
0:28:14 > 0:28:16Thanks, boys!
0:28:16 > 0:28:19'Tom's approach to pork belly has got us
0:28:19 > 0:28:23'thinking about using cheaper cuts of meat.'
0:28:23 > 0:28:25The Sunday roast.
0:28:25 > 0:28:29Now, we all know that a big standing rib of beef, it's expensive.
0:28:29 > 0:28:32That whole leg of lamb, it's expensive.
0:28:32 > 0:28:35But with a bit of cooking and a bit of creativity, you can have
0:28:35 > 0:28:37the proper Sunday roast experience,
0:28:37 > 0:28:39cos we have the time to spend cooking properly,
0:28:39 > 0:28:43- that otherwise you would have missed because you're skint.- Exactly.
0:28:43 > 0:28:44So think cheap cuts of meat.
0:28:44 > 0:28:48Cheap cuts don't necessarily mean not good.
0:28:48 > 0:28:51What they do mean is cooking for a long time.
0:28:51 > 0:28:53MUSIC: "Sunday Girl" by Blondie
0:28:53 > 0:28:57'It's not that difficult to make a Sunday dinner to die for
0:28:57 > 0:29:00'without splashing out loads of cash. You just need a bit of that
0:29:00 > 0:29:04'weekend time to make it delicious.'
0:29:04 > 0:29:06'So we're going to show you how to make
0:29:06 > 0:29:10'an amazing lemon-and-herb-stuffed lamb using a cheaper shoulder cut,
0:29:10 > 0:29:15'which is pretty economical at around £16 for two whole kilos.'
0:29:17 > 0:29:20We're going to do a roll of lamb shoulder.
0:29:20 > 0:29:22The stuffing goes in the middle of that,
0:29:22 > 0:29:26so to prep this up, all you need to do is trim some of this fat off,
0:29:26 > 0:29:30and I like to do it because it's just the most lovely thing to do.
0:29:30 > 0:29:33All I'm doing is just taking some of the excess...
0:29:33 > 0:29:36It's not that lovely. It's a lump of dead flesh!
0:29:36 > 0:29:38Are you weird or what?
0:29:38 > 0:29:39No, I like it.
0:29:39 > 0:29:41It's not beautiful at all!
0:29:41 > 0:29:45It's rather a gory process that has to be gone through to achieve bliss on a plate!
0:29:45 > 0:29:49It's not! This is beautiful.
0:29:49 > 0:29:51One day you'll be on the news.
0:29:51 > 0:29:54Now, at this point what we're going to do is,
0:29:54 > 0:29:56we're going to break seven bells of sh...
0:29:56 > 0:29:58We're going to hit it a lot.
0:29:58 > 0:30:01Just to get it absolutely even.
0:30:03 > 0:30:08Before you hit it, cover with clingfilm.
0:30:08 > 0:30:15OK? And then working from...the middle out.
0:30:15 > 0:30:19'If the meat's flat, it'll cook more evenly.
0:30:19 > 0:30:22'Hitting it tenderises it, too, and makes it go further.
0:30:22 > 0:30:26'It's a win-win, this, so give it a good hiding.
0:30:26 > 0:30:31'While Si's taking his anger out on the meat, I'll start stuffing.'
0:30:31 > 0:30:33I've got a hunk of stale bread here
0:30:33 > 0:30:35and all it's fit for is being used as a doorstop!
0:30:35 > 0:30:37So I'm cutting the crusts off.
0:30:37 > 0:30:41I'm going to cut it into cubes and make a big pile of croutons.
0:30:41 > 0:30:45'It's worth hanging on to bread that's just past its best.
0:30:45 > 0:30:48'It's great for croutons and breadcrumbs,
0:30:48 > 0:30:50'so bung it in the freezer.'
0:30:50 > 0:30:53We're not making super-square croutons. this is going into the stuffing.
0:30:53 > 0:30:56I'm just looking for, like, fried crumbs, really.
0:30:56 > 0:30:59'Fry off the croutons in olive oil until they are golden brown.
0:30:59 > 0:31:02'Three or four minutes should do it.'
0:31:02 > 0:31:06Whilst me croutons are frying, take a leek.
0:31:06 > 0:31:09'Chop up a trimmed leek for your stuffing.'
0:31:09 > 0:31:12Cut it into four like that. Look at that.
0:31:15 > 0:31:16Dicing without the stress.
0:31:18 > 0:31:22'With an onion and some garlic, sweat down your leeks in a pan.'
0:31:22 > 0:31:26I don't want them burnt. Just sweating. Leeks and onion.
0:31:26 > 0:31:27Deep-fried, by the looks of it.
0:31:27 > 0:31:32'When they're all softened, you can start to make your stuffing.'
0:31:33 > 0:31:37We add two tablespoons of capers.
0:31:37 > 0:31:42'Capers will add a tangy, bitter and tart flavour to your stuffing.
0:31:42 > 0:31:46'As they usually come pickled, it's worth keeping a jar in the larder.
0:31:46 > 0:31:49'They're great with fish, too.'
0:31:49 > 0:31:51The zest of a lemon. Top tip.
0:31:51 > 0:31:53Don't take the zest off waxed lemons.
0:31:58 > 0:32:00Fresh mint.
0:32:00 > 0:32:02About 25 grams.
0:32:03 > 0:32:05Salt and pepper.
0:32:10 > 0:32:13'Spread the stuffing down the middle of your lamb shoulder
0:32:13 > 0:32:15'and you're ready to go.'
0:32:15 > 0:32:18Oh, yes.
0:32:18 > 0:32:22Now it begins to resemble a Sunday roast now, doesn't it?
0:32:22 > 0:32:24Now we're going to truss it.
0:32:24 > 0:32:26'Trussing just means tying it up.
0:32:26 > 0:32:29'It helps the meat to cook evenly, keeps its shape
0:32:29 > 0:32:33'and stops all of that gorgeous stuffing from falling out.'
0:32:33 > 0:32:37That, my friend, I think is fabulous.
0:32:37 > 0:32:41'After an hour in the oven, your masterpiece is ready.'
0:32:42 > 0:32:46Look at that. What a little belter that is.
0:32:46 > 0:32:48That's an event.
0:32:48 > 0:32:51'You could serve it up with fancy boulangere potatoes,
0:32:51 > 0:32:56'made of sliced spuds, layered with onions, garlic and thyme,
0:32:56 > 0:33:00'then cooked in stock for just over an hour.
0:33:00 > 0:33:05'To really finish things off, whiz up some homemade mint sauce.
0:33:05 > 0:33:08'It's a quick and easy way to take your Sunday roast
0:33:08 > 0:33:10'from contender to champion.'
0:33:10 > 0:33:15And you want about three tablespoons of fresh mint.
0:33:15 > 0:33:20Right, that's about three tablespoons. OK, top tip.
0:33:20 > 0:33:23Any fresh herb, what you do is take a wooden spoon, of my collection.
0:33:23 > 0:33:28And just bruise it and that will release the oils
0:33:28 > 0:33:31and the flavour out.
0:33:33 > 0:33:36'Add two tablespoons of white-wine vinegar
0:33:36 > 0:33:39'and two teaspoons of sugar and a little olive oil.
0:33:39 > 0:33:44'Mix it up, et voila! Gourmet mint sauce.'
0:33:47 > 0:33:48Oh, yes.
0:33:48 > 0:33:51Oh, that works.
0:33:51 > 0:33:53It certainly does.
0:33:53 > 0:33:56It's an event.
0:33:56 > 0:33:57It's a little bit of effort, isn't it?
0:33:57 > 0:34:00Oh, aye, it makes the weekend worthwhile.
0:34:00 > 0:34:02'At only £4.50 per serving,
0:34:02 > 0:34:06'go on, make your Sunday an Everyday Gourmet one!'
0:34:09 > 0:34:13'Well it's decision time on the menu for Andy and Claire's celebration
0:34:13 > 0:34:18'dinner and our journey so far has given us plenty of inspiration.'
0:34:18 > 0:34:21'The weather hasn't been too bad so we've decided to cook
0:34:21 > 0:34:23'alfresco over a barbecue.
0:34:25 > 0:34:27'Barbecue marinades will give us the chance
0:34:27 > 0:34:31'to combine those pan-Asian flavours that Andy and Claire love.'
0:34:31 > 0:34:35'So we're cooking belly pork, Kingy-style.
0:34:35 > 0:34:36'And with Claire in mind,
0:34:36 > 0:34:41'we're going to make fresh tasting Thai chilli and coconut prawns.'
0:34:41 > 0:34:47'Joined up with a spiced-cumin-and-coriander rump of lamb.
0:34:47 > 0:34:49'For pudding, we'll be making ravioli.
0:34:49 > 0:34:54'But don't worry, this one's sweet and it's filled with chocolate ganache.
0:34:57 > 0:35:00'Well, dude, we'd better get shopping.'
0:35:00 > 0:35:04'The oriental themed marinades we want to make for Andy and Claire
0:35:04 > 0:35:08'are going to make their barbecue a sizzling gourmet treat.'
0:35:11 > 0:35:14'It was the Chinese who originally sparked the British love affair
0:35:14 > 0:35:16'with the flavours of oriental cooking,
0:35:16 > 0:35:18'shortly after the Second World War.'
0:35:18 > 0:35:22'But the stiff British approach was, at best, cautious.'
0:35:23 > 0:35:25NEWSREEL: If only he knew what it said.
0:35:25 > 0:35:28This menu doesn't seem to mean anything.
0:35:28 > 0:35:31Why can't they write it in plain English?
0:35:31 > 0:35:34'The first years were baby steps, with most restaurants playing
0:35:34 > 0:35:37'it safe and catering to British tastes - with pies,
0:35:37 > 0:35:42'chips and gravy sitting alongside chop suey, a favourite at Butlins.'
0:35:42 > 0:35:46NEWSREEL: Don't use a fork! Use chopsticks. It's easy.
0:35:49 > 0:35:50Madam, please.
0:35:50 > 0:35:52That's just not "clicket".
0:35:54 > 0:35:58'But immigration during the '60s and '70s brought Chinese takeaways to every town.
0:35:58 > 0:36:00'With them came the exotic
0:36:00 > 0:36:03'but economical flavours of regional Cantonese cooking and later on,
0:36:03 > 0:36:07'the spicier dishes of Szechuan.'
0:36:08 > 0:36:11'China has eight traditional regional styles of cuisine
0:36:11 > 0:36:14'and our historical links with Hong Kong mean that
0:36:14 > 0:36:18'what most of us think of as "Chinese food" is actually Cantonese.
0:36:18 > 0:36:23'There were a hundred or so Chinese food outlets by the 1950s,
0:36:23 > 0:36:27'catering almost solely for the Chinese community,
0:36:27 > 0:36:29'but today there are around 8,000,
0:36:29 > 0:36:35'and we get through 100 million Chinese meals every year.'
0:36:35 > 0:36:38'And as the popularity of oriental cooking has grown,
0:36:38 > 0:36:41'oriental supermarkets have sprung up in cities across the UK,
0:36:41 > 0:36:44'to provide authentic ingredients,
0:36:44 > 0:36:47'not just from China, but across the whole of the Far East.
0:36:47 > 0:36:50'A real playground of inexpensive gourmet flavours.'
0:36:50 > 0:36:53Right, we've hooked up with Andy and Claire,
0:36:53 > 0:36:55who you've already met, outside an oriental supermarket.
0:36:55 > 0:36:57Now there's a very good reason we're here.
0:36:57 > 0:37:01We've got ten quid a head for this fantastic barbecue,
0:37:01 > 0:37:06and we need to hit it, and this is a good place to get cheap produce.
0:37:06 > 0:37:08I bet we could even run into a few prawns here as well.
0:37:08 > 0:37:12- I hope so, yeah. I like prawns. - Come on.- I'll follow you guys.
0:37:13 > 0:37:18- Kingy, there's one thing I don't understand.- What's that mate? - Cantonese.
0:37:18 > 0:37:20'You cannot take him anywhere, can you?'
0:37:23 > 0:37:27'Wowsa! There are so many different and interesting foods here from all over Asia.
0:37:27 > 0:37:31'If we can't find the right thing here, we won't find it anywhere.
0:37:31 > 0:37:33'But where to start?'
0:37:33 > 0:37:35You ever been to a Chinese supermarket before?
0:37:35 > 0:37:37I've been to one once, but we didn't really know what
0:37:37 > 0:37:40we were getting, so we just bought a lot of random stuff.
0:37:40 > 0:37:43Put it in the cupboard at home but we've never really used it.
0:37:43 > 0:37:46The great thing about Chinese supermarkets like this,
0:37:46 > 0:37:51and all oriental supermarkets, is don't be afraid to ask.
0:37:53 > 0:37:55'Reet, let's get cracking.'
0:37:55 > 0:37:59Here, you can get a solar-powered cat that waves at you.
0:37:59 > 0:38:02- I do like them.- They're brilliant. - I'm going to have one for me.
0:38:02 > 0:38:03I'll put it in.
0:38:03 > 0:38:08'We learn something new every time we come to a place like this.'
0:38:08 > 0:38:10I've just seen fresh water chestnuts. Never seen them before.
0:38:10 > 0:38:12I've never seen a fresh water chestnut.
0:38:12 > 0:38:15I know. Normally it's all peeled and sliced up for you, ready.
0:38:15 > 0:38:20- In a can.- Come to Liverpool for the real thing.
0:38:20 > 0:38:22Pak choi's lovely. Look how cheap this is.
0:38:22 > 0:38:25You know at the supermarket you'll get maybe two?
0:38:25 > 0:38:30- Two little heads for a couple of quid.- This is £2.49 for...
0:38:30 > 0:38:33- You get loads, don't you? - One, two, three, four, five, seven.
0:38:33 > 0:38:36We can't really leave it, can we?
0:38:36 > 0:38:38Andy? Do you like it hot?
0:38:38 > 0:38:41Yeah, a bit of a bite, but not, like, massive.
0:38:41 > 0:38:43- Shall we stick to these big red chillies, Kingy?- Yeah, mate.
0:38:43 > 0:38:46- Is it worth getting little 'uns? - Let's get them, then we have them.
0:38:46 > 0:38:49Look, I mean they're 88p. I mean, that's fantastic.
0:38:49 > 0:38:51- How much?- 88p.- 88p?!
0:38:51 > 0:38:5588p. That's dead cheap that, you know.
0:38:56 > 0:38:59'As we've decided to cook belly pork for eight people,
0:38:59 > 0:39:01'we're on the lookout for a bargain.'
0:39:01 > 0:39:02Down there, mate.
0:39:02 > 0:39:05Oh, nice, nice, nice, right.
0:39:05 > 0:39:08That's all right, cos we can do slices, huh?
0:39:08 > 0:39:09Yeah. Absolutely.
0:39:09 > 0:39:12Will that go straight onto the barbecue like that or...?
0:39:12 > 0:39:14Oh, no.
0:39:14 > 0:39:17We're going to marinate it first. Slice it.
0:39:17 > 0:39:20And then we put it on the barbecue, and just before it's finished
0:39:20 > 0:39:23cooking, we brush it with a cornucopia of beautifulness.
0:39:23 > 0:39:26It's not very expensive either, is it?
0:39:26 > 0:39:29It really is a cheap cut of meat. Dave and I use it a lot.
0:39:29 > 0:39:31There's a couple of tips and tricks we'll show you
0:39:31 > 0:39:34to make sure you get absolutely spot-on crackling.
0:39:34 > 0:39:36- But the thing is... - Oh, I love crackling.
0:39:36 > 0:39:40..apart from being cheap, for the gourmet, there are times, if you're
0:39:40 > 0:39:43doing this pork, there's no other pork will do except belly pork.
0:39:43 > 0:39:45It's the best that money can buy.
0:39:45 > 0:39:48- I think we're doing well here. - We're doing crackling, yeah.
0:39:48 > 0:39:51'It's not just fresh products that are cheaper in places like this,
0:39:51 > 0:39:54'the dried ones are as well!'
0:39:54 > 0:39:57- There you go.- Coriander seed. How much are they?
0:39:57 > 0:39:58- Look at that.- 50p.
0:39:58 > 0:40:01- 50p?!- Yes.
0:40:01 > 0:40:03Need we say any more?
0:40:03 > 0:40:06You know all those old jam jars you've been washing out and keeping?
0:40:06 > 0:40:08That's what the jam jars are for.
0:40:08 > 0:40:11'As we've saved so much cash on this lot,
0:40:11 > 0:40:15'we've got enough in the kitty for some more gourmet goodness.'
0:40:15 > 0:40:20The Chinese supermarket is the place that makes good prawns affordable.
0:40:20 > 0:40:23That's very true and it means that prawns are back on the menu.
0:40:23 > 0:40:24Excellent.
0:40:24 > 0:40:26We want raw ones, don't we? Cos we want all the flavour.
0:40:26 > 0:40:29We want to cook with some coconut and spices.
0:40:29 > 0:40:34These are £8.20 for a kilo of Vietnamese prawns.
0:40:34 > 0:40:37There's between 16 and 20 in each box.
0:40:37 > 0:40:40So three boxes would be probably 50 king prawns.
0:40:40 > 0:40:42- Yeah.- We've got the head and the shells.
0:40:42 > 0:40:44We can always use that to make soup or whatever.
0:40:44 > 0:40:47Three boxes of that is £26, £27.
0:40:47 > 0:40:52£27 for three kilos of the highest-quality prawn.
0:40:52 > 0:40:53And that's a main event.
0:40:55 > 0:40:57'Tell you what,
0:40:57 > 0:41:00'we've managed to pay something like half the price for our bag
0:41:00 > 0:41:03'of prawns than you would at an everyday supermarket.'
0:41:03 > 0:41:07'Which leaves plenty left over for the lamb!'
0:41:07 > 0:41:09We have a fair bit of work to do, haven't we?
0:41:09 > 0:41:11We have now, yeah. Excellent.
0:41:17 > 0:41:19'We're heading back to Claire
0:41:19 > 0:41:22'and Andy's to start preparing for tomorrow's barbecue.'
0:41:22 > 0:41:25What's great about barbies is the preparation.
0:41:25 > 0:41:28So you can do all of this beforehand. Take your time, relax,
0:41:28 > 0:41:31have a nice time with it and then, literally
0:41:31 > 0:41:34when all the guests arrive, you've got to put the barbecue on,
0:41:34 > 0:41:36get it up to temperature and cook it.
0:41:36 > 0:41:39There's nothing worst than having your guests round outside
0:41:39 > 0:41:42- with a beer and you're in the house missing all the fun. - It does your head in.
0:41:42 > 0:41:44- Andy, he does eight cloves of garlic.- Yeah.
0:41:44 > 0:41:47He's got you grafting, what's going on?
0:41:49 > 0:41:51'The key thing with the lamb is the marinade,
0:41:51 > 0:41:54'which will infuse the meat with oriental flavours.
0:41:54 > 0:41:57'It's got your usual ginger and garlic, alongside more
0:41:57 > 0:42:02'unusual oriental flavours like ketjap, manis, mirin and plum sauce.
0:42:02 > 0:42:05'The process is simple, it's about blending those sweeter
0:42:05 > 0:42:09'flavours with a contrasting savoury hit from sesame and olive oil.'
0:42:09 > 0:42:13That marinade didn't take long to make, did it?
0:42:13 > 0:42:15No, that's the great thing about it.
0:42:15 > 0:42:17All the difficult bit,
0:42:17 > 0:42:20all the time spent cooking, is while you're asleep.
0:42:20 > 0:42:22It all happens in the fridge.
0:42:22 > 0:42:25The good thing about this as well, the way to do this,
0:42:25 > 0:42:27it saves washing up.
0:42:27 > 0:42:28Yeah, I'm a big fan of that.
0:42:28 > 0:42:31'Sweet flavours really complement prawns,
0:42:31 > 0:42:34'so we're making a coconut-based marinade in a Thai style.'
0:42:34 > 0:42:39- Pretty soon those prawns are going to be swimming in a sea of flavour. - It's going to be marvellous.
0:42:39 > 0:42:42'The fresh flavours of coconut, chilli,
0:42:42 > 0:42:45'galangal and lemongrass are teamed up with a big taste hit
0:42:45 > 0:42:48'from ginger, coriander roots and soy sauce.
0:42:48 > 0:42:53'These lively flavours make the delicate prawn really stand out.'
0:42:53 > 0:42:56Sometimes, if you're going to cook pork,
0:42:56 > 0:42:58- there's only belly pork will do. - It's true.
0:42:58 > 0:43:03And that's the time when I think gastronomy bypasses economics.
0:43:03 > 0:43:05It's cheaper but it's better.
0:43:05 > 0:43:09'The belly pork needs treating differently to the other two.
0:43:09 > 0:43:11'Rather than a wet marinade,
0:43:11 > 0:43:15'a dry rub works best with the fatty cut of meat.'
0:43:15 > 0:43:17'Crushing up your sea salt, star anise
0:43:17 > 0:43:19'and orange zest in a mortar and pestle releases all those
0:43:19 > 0:43:23'flavours far better than shredding them in a blender.'
0:43:25 > 0:43:26Smell that!
0:43:29 > 0:43:33'Pricking some little holes on the underside of the pork lets
0:43:33 > 0:43:37'those spices get really involved in the meat for a more intense flavour.'
0:43:37 > 0:43:41And what I've done is I've just crosshatched the belly pork, so when
0:43:41 > 0:43:44we do come to slice it you'll get that lovely jagged little edge.
0:43:44 > 0:43:46Do you have to do that quite deep?
0:43:46 > 0:43:49- No, it's just quite shallow. - And cuts mean crackling.
0:43:49 > 0:43:51This is not just cookery.
0:43:51 > 0:43:53This is residual.
0:43:53 > 0:43:56'And to stop it drying out on the barbecue and boost
0:43:56 > 0:43:59'the flavours on your plate at the same time,
0:43:59 > 0:44:01'we are pre-making an infused oil,
0:44:01 > 0:44:05'from bay leaves, cloves, Szechuan peppercorns and sesame oil.'
0:44:05 > 0:44:07So really, that's the cookery done.
0:44:07 > 0:44:11'For our barbecue piece de resistance we are making
0:44:11 > 0:44:15'a truly stupendous sweet ravioli with a chocolate-orange filling!
0:44:15 > 0:44:19- 'How's that for original?' - It's amazing, that.
0:44:19 > 0:44:21- Oh, that's melted heaven. - Isn't it?
0:44:21 > 0:44:23The zest.
0:44:23 > 0:44:25'The sweet pasta is similar to the one we made earlier,
0:44:25 > 0:44:27'but with the addition of sugar
0:44:27 > 0:44:29'and orange zest to add that sweet flavour.'
0:44:29 > 0:44:32All we've got to do tomorrow is cook that lot in the fridge,
0:44:32 > 0:44:36make a salad. Whack up some raviolis. Party!
0:44:36 > 0:44:39'Best of all, these are recipes that Andy and Claire
0:44:39 > 0:44:42'will be able to make on their own whenever they like.'
0:44:44 > 0:44:48'There's just one thing missing for the perfect barbecue - beer!'
0:44:49 > 0:44:52'Once upon a time, the king of drinks was considered to be
0:44:52 > 0:44:54'the preserve of the working class.
0:44:54 > 0:44:59'The more well-to-do drank wine and wouldn't be seen dead with the everyman's tipple,
0:44:59 > 0:45:02'and it was certainly considered inferior for the dining table.'
0:45:02 > 0:45:06'But in recent years that's all begun to change.
0:45:06 > 0:45:09'Beer is finally being recognised as being every bit
0:45:09 > 0:45:11'as sophisticated as wine - and rightly
0:45:11 > 0:45:16'celebrated as the perfect accompaniment to much gourmet food.'
0:45:16 > 0:45:19'We want to make sure we get the right stuff to match our barbecue
0:45:19 > 0:45:22'so we're going to meet a man who can show us
0:45:22 > 0:45:26'how to pair the ideal beer and food buddies together.'
0:45:28 > 0:45:32'The last few years have seen craft breweries springing up all over
0:45:32 > 0:45:36'the UK, which means a bigger choice of tipple for us beer drinkers.'
0:45:36 > 0:45:41And the world of beer can open up a box of delights for the gourmet.
0:45:41 > 0:45:44And we're here with our mate Jeff Pickthall.
0:45:44 > 0:45:51Now Jeff Pickthall happens to be a writer and connoisseur of beer.
0:45:51 > 0:45:56He is the master of all things to do with the hop.
0:45:56 > 0:45:58When you fancy a beer, though,
0:45:58 > 0:46:01- there's nothing else will do, will there?- No.
0:46:01 > 0:46:02A glass of wine just doesn't do the thirst.
0:46:02 > 0:46:05No, you can't neck it, can you?
0:46:05 > 0:46:08Kingy, I've sat round a table with you necking
0:46:08 > 0:46:10various bottles of wine, actually.
0:46:13 > 0:46:14It's not the same vibe.
0:46:14 > 0:46:17It's the same with whiskey, you've necked that!
0:46:17 > 0:46:20Jeff, do you reckon you could match up any food with an appropriate beer?
0:46:20 > 0:46:23I could certainly have a good go at it.
0:46:23 > 0:46:27I could even find beers that go where wine struggles.
0:46:27 > 0:46:29Fighting talk, eh?
0:46:29 > 0:46:31Ooh, yeah.
0:46:32 > 0:46:35'To put Geoff to the test, we've ordered a few dishes to see
0:46:35 > 0:46:39'what he matches them with. First challenge - spicy prawns,
0:46:39 > 0:46:41'which we'll be cooking at the barbecue.
0:46:41 > 0:46:45'And he's matched them with a pilsner from the Czech Republic.'
0:46:45 > 0:46:49It's light and delicate and it has a lovely savoury quality that pairs
0:46:49 > 0:46:53with the light and delicate and savoury qualities
0:46:53 > 0:46:56of the Asian prawn.
0:46:58 > 0:47:01Really interesting that, Jeff, cos that really does work.
0:47:01 > 0:47:03Cos it brings out all the flavours
0:47:03 > 0:47:05and they just perfume your mouth.
0:47:05 > 0:47:07It works perfectly with the rocket.
0:47:07 > 0:47:09I did get that, yeah.
0:47:09 > 0:47:12It's a lager, but it's not kind of anaemic lager.
0:47:12 > 0:47:15It's got some depth and flavours. It's savoury, isn't it?
0:47:15 > 0:47:19It's that pilsner vibe, isn't it, you know? This is all good.
0:47:19 > 0:47:21It's not a bad life, is it, really?
0:47:21 > 0:47:23'Well, that was pretty impressive.
0:47:23 > 0:47:27'but what will he match with Andy's favourite meat, lamb?'
0:47:27 > 0:47:31Well, I've chosen a fantastic Californian beer.
0:47:31 > 0:47:33Lamb's quite a delicate flavour.
0:47:33 > 0:47:37That's right. That's why I've deliberately chosen a beer that isn't hugely bitter
0:47:37 > 0:47:39and hugely aromatic.
0:47:39 > 0:47:44This is much more delicate. It is the definitive American amber beer.
0:47:48 > 0:47:49Made in heaven, isn't it?
0:47:49 > 0:47:52It's absolutely brilliant. What a partnership that is.
0:47:52 > 0:47:57That makes the lamb, and the meatiness of that lamb, more savoury.
0:47:57 > 0:47:59That's mad!
0:47:59 > 0:48:02That could be the magical effect with the carbonation of the beer.
0:48:02 > 0:48:06It keeps the taste buds on the tongue quite fresh.
0:48:06 > 0:48:09There's little bubbles forming and disappearing. Keeps your taste buds alive.
0:48:09 > 0:48:11# Watching the bubbles in my beer...#
0:48:13 > 0:48:15'Right, he's done pretty good so far
0:48:15 > 0:48:17'but with our chocolate ravioli in mind,
0:48:17 > 0:48:22'I can't imagine he'll be able to put any beer with brownie and ice cream.'
0:48:22 > 0:48:25When faced with puddings such as we've got,
0:48:25 > 0:48:27with rich, sweet, chocolatey flavours,
0:48:27 > 0:48:30adding a bit of bitterness, we actually counter the sweetness
0:48:30 > 0:48:33and it all works in harmony.
0:48:33 > 0:48:35He's a harmonious talker, isn't he?
0:48:35 > 0:48:38- Isn't he? - So what have we got here?
0:48:38 > 0:48:41We have porter, from Denver, Colorado.
0:48:41 > 0:48:44Jeff, that's 9.2. That's like wine!
0:48:44 > 0:48:47Well, I'm not asking you to drink eight pints of it.
0:48:48 > 0:48:50Oh, really?
0:48:50 > 0:48:53You win some, you lose some, Dave, you know.
0:48:53 > 0:48:58Thank you. That's like a glass of crude oil.
0:48:58 > 0:49:01'Porter was once the tipple of old men in flat caps.
0:49:01 > 0:49:06'This one's a gourmet bevvy but any stout will work well.'
0:49:10 > 0:49:12It's like treacle toffee.
0:49:12 > 0:49:14Yeah, there is treacle to it.
0:49:14 > 0:49:17That's huge, isn't it?
0:49:17 > 0:49:19Oh, it's huge.
0:49:19 > 0:49:22It's certainly something you want to sip rather than swig.
0:49:22 > 0:49:24It packs a punch.
0:49:24 > 0:49:26Not half.
0:49:26 > 0:49:30Does the beer need the brownie, or the brownie need the beer?
0:49:37 > 0:49:39On the money, mate.
0:49:39 > 0:49:41Oh.
0:49:41 > 0:49:44That's amazing. That is madness.
0:49:44 > 0:49:48'All this beer drinking, though, has gone to someone's head. What a lightweight.'
0:49:48 > 0:49:50DAVE LAUGHS HYSTERICALLY
0:49:53 > 0:49:58Oh, dear. The thing about beer is, you can only be sensible for so long.
0:49:58 > 0:50:01Then you just go daft.
0:50:01 > 0:50:06# Beer barrel boogie... #
0:50:06 > 0:50:10'Dude, I'm glad the barbecue's not till tomorrow!'
0:50:10 > 0:50:14Our granddads have known this beer and food matching for years.
0:50:14 > 0:50:17When grandpa sits down with a bottle of brown ale and his hotpot,
0:50:17 > 0:50:19he wasn't far wrong, was he?
0:50:19 > 0:50:21No, he was a very wise man.
0:50:21 > 0:50:23Here's to Granddad.
0:50:26 > 0:50:31'Well, we've slept off the beer and today is the moment of truth!
0:50:31 > 0:50:34'Andy and Claire are relying on us to pull out all the stops and help them
0:50:34 > 0:50:39'cook their friends a celebratory dinner that does them justice.'
0:50:39 > 0:50:42'The guests are on their way, the barbecue is fired up
0:50:42 > 0:50:44'and it's time to get going.'
0:50:44 > 0:50:48'To go with our marinated meat, we've made an Asian coleslaw
0:50:48 > 0:50:51'with veggies from the Chinese supermarket.'
0:50:51 > 0:50:53That's a salad.
0:50:53 > 0:50:57'The first course we need to assemble is the chocolate ravioli.
0:50:57 > 0:50:59'No-one will be expecting this!
0:50:59 > 0:51:02'Sweet pasta with an unctuous chocolate filling,
0:51:02 > 0:51:04'which has mostly survived a night in the fridge.'
0:51:04 > 0:51:07I had to test it to make sure it was OK.
0:51:07 > 0:51:09Well, we've made a bit more than we need.
0:51:09 > 0:51:12We're going to make some truffles. Roll them in cocoa powder. Mega.
0:51:16 > 0:51:18So, Claire, Andy, are you looking forward to it?
0:51:18 > 0:51:21It'll be really great to see their faces when they first see you guys.
0:51:21 > 0:51:24They wont believe we've helped with the cooking.
0:51:24 > 0:51:25'Better get a shifty on.
0:51:25 > 0:51:27'The guests have arrived for the barbecue
0:51:27 > 0:51:30'and no-one has any idea what's in store for them.
0:51:30 > 0:51:33'They think the cameras are here for a book launch.'
0:51:33 > 0:51:36'Everyone here has played an important part in Andy's
0:51:36 > 0:51:38'recovery over the last three years.'
0:51:38 > 0:51:41Do you owe your friends a lot?
0:51:41 > 0:51:44Massively, yeah. Ian, that's coming up, was my welfare officer when I got injured,
0:51:44 > 0:51:47so he was the one who broke the news to my family.
0:51:47 > 0:51:48I've known him for a very long time.
0:51:48 > 0:51:50It must be hard work for him travelling up
0:51:50 > 0:51:53and down the country all the time, and looking after Claire,
0:51:53 > 0:51:56staying away from his own family to make sure Claire was all right.
0:51:56 > 0:51:58The thing is, when things like this happen,
0:51:58 > 0:52:00your friends really get behind you, don't they?
0:52:00 > 0:52:04And they give you massive support and it has been overwhelming,
0:52:04 > 0:52:07the support we've had from friends and family as well.
0:52:07 > 0:52:10Yeah. We've got that many amazing people in our lives.
0:52:12 > 0:52:15Obviously, you know over the last few years,
0:52:15 > 0:52:18everything me and Claire have been through with being injured
0:52:18 > 0:52:21and all the support Claire has given me has been amazing,
0:52:21 > 0:52:23but also the support from yourselves here.
0:52:23 > 0:52:25That's why I've invited you along today, really.
0:52:25 > 0:52:29To make you a nice meal, but we've not done it by ourselves.
0:52:29 > 0:52:31We've got some people here we'd like you to meet.
0:52:37 > 0:52:39Brilliant!
0:52:47 > 0:52:50Yeah, we've done you some really special food.
0:52:50 > 0:52:52We know you all really like that kind of cuisine
0:52:52 > 0:52:55and you're all into cooking but we have done it on a good budget,
0:52:55 > 0:52:57what you normally have for a barbecue, haven't we?
0:52:57 > 0:52:58Oh, aye, yeah.
0:52:58 > 0:53:00It's been good as well.
0:53:00 > 0:53:02I'm not going to spend a fortune on you lot.
0:53:02 > 0:53:05- Are you hungry?- Oh, yes.
0:53:05 > 0:53:07- Shall we crack the starters out? - Shall we?
0:53:07 > 0:53:09- Come on, then.- Let's get it done.
0:53:09 > 0:53:11Talk amongst yourselves, we're busy.
0:53:11 > 0:53:13I'm genuinely surprised at that.
0:53:16 > 0:53:18'Right, we've prepped the food already,
0:53:18 > 0:53:22'so all we need to do now is apply fire for instant happiness.
0:53:22 > 0:53:24'Let's get the prawns on.'
0:53:24 > 0:53:27All prawns present and correct, skipper.
0:53:29 > 0:53:31Get these served up.
0:53:31 > 0:53:34I know Andy through the Army.
0:53:34 > 0:53:37I was his visiting officer and sort of tried to help out
0:53:37 > 0:53:40with his family and Claire when he was in hospital.
0:53:40 > 0:53:43But I think it's flipped over now, hasn't it?
0:53:43 > 0:53:45He looks after me more than I look after him, I think.
0:53:45 > 0:53:46THEY LAUGH
0:53:46 > 0:53:49Thank you, my friend. Thank you very much.
0:53:49 > 0:53:51Now, ladies and gentlemen.
0:53:51 > 0:53:56This is not just a barbecue, it's a "beer-becue" as well. See? See what I did there?
0:53:56 > 0:53:58And what we've done is
0:53:58 > 0:54:01we've matched some beer to the courses you're going to eat.
0:54:01 > 0:54:05To wash it down in a wave of perfection and gastronomic bliss.
0:54:05 > 0:54:10'With our spicy prawns, we're serving a tasty pilsner.'
0:54:10 > 0:54:13It does go really well with that.
0:54:13 > 0:54:16Oh, quality control says they're lovely.
0:54:17 > 0:54:19Really nice, aren't they?
0:54:19 > 0:54:24'That's ten happy customers, and they haven't even tried our pork yet.'
0:54:26 > 0:54:30It looks lovely. Oh, look at that. That's the one. That's the supermodel.
0:54:30 > 0:54:32We want all your mates to look like you.
0:54:32 > 0:54:35That is amazing.
0:54:35 > 0:54:38'Andy and his cousin Karl grew up together
0:54:38 > 0:54:41'and Karl has been with him all the way through his recovery.
0:54:41 > 0:54:42'Despite everything,
0:54:42 > 0:54:46'Karl has seen Andy's passion for life grow stronger every day.'
0:54:46 > 0:54:48We're very close. Like brothers more than cousins.
0:54:48 > 0:54:50I think when you come so close to losing it,
0:54:50 > 0:54:52you just appreciate every day.
0:54:52 > 0:54:56And that is the way Andy is. So, you know, very inspirational.
0:54:59 > 0:55:01It looks amazing, that lamb there, doesn't it?
0:55:01 > 0:55:04Look at that. It's perfect.
0:55:04 > 0:55:07You'd think on the barbecue, it would dry out quite a bit
0:55:07 > 0:55:10but it's kept all of its moisture in there.
0:55:13 > 0:55:15Is that marinated overnight, is it?
0:55:15 > 0:55:18Oh yeah, 24 hours, yeah. See, he does a good barbecue.
0:55:18 > 0:55:19No excuse now.
0:55:19 > 0:55:22With all the spices as well he's got enough to last
0:55:22 > 0:55:24you for the next decade.
0:55:26 > 0:55:30'The bitter's certainly gone down well with the main course.
0:55:30 > 0:55:33'One last thing to serve up - the chocolate raviolis,
0:55:33 > 0:55:35'fried-up and served with a fruity sauce
0:55:35 > 0:55:37'and matched to the dark beer from earlier on.'
0:55:37 > 0:55:40- Can I just ask, what's the pastry? - That's pasta.
0:55:40 > 0:55:41Seriously?
0:55:41 > 0:55:44- There's orange zest in the dough. - That's unbelievable!
0:55:44 > 0:55:46When we made them this afternoon, I thought,
0:55:46 > 0:55:52"This is going to be a bit weird. Making pasta and putting chocolate inside it," but it's amazing.
0:55:52 > 0:55:54Thank you very much.
0:55:54 > 0:55:59You know the filling to the raviolis? There was some left over.
0:55:59 > 0:56:02And it makes the most amazing handmade truffles.
0:56:02 > 0:56:07So this is proper Everyday Gourmet. Leftovers, handmade truffles.
0:56:07 > 0:56:09You're just showing off now.
0:56:09 > 0:56:12Yeah, I know.
0:56:12 > 0:56:15I'm not saying this cos you're Hairy Bikers, I think that was genuinely
0:56:15 > 0:56:17one of the best things I've ever eaten, thank you very much.
0:56:17 > 0:56:21- Well, thank you, that's high praise indeed.- Thank you.
0:56:21 > 0:56:24'But today isn't just about gourmet food,
0:56:24 > 0:56:27'it's about Andy and Claire saying thanks to those that have
0:56:27 > 0:56:29'helped them through the toughest time of their lives.'
0:56:29 > 0:56:32Hi guys, we'd like to say again, once more,
0:56:32 > 0:56:36thanks for all your support over the last 2½, nearly three years
0:56:36 > 0:56:40that you've give to myself and to Claire while I've been away.
0:56:40 > 0:56:42It's been absolutely amazing.
0:56:42 > 0:56:46We really hope today that you've enjoyed the homemade barbecue.
0:56:46 > 0:56:50Massive thanks to Dave and Si for coming along today.
0:56:50 > 0:56:53You're both really good blokes from up north, which is amazing.
0:56:53 > 0:56:57So we can get on with you really well and what you've done
0:56:57 > 0:57:00for us today has been absolutely outstanding, hasn't it, Claire?
0:57:00 > 0:57:02It's been fantastic. It's been incredible.
0:57:02 > 0:57:04- On behalf of the guys... - Thank you.
0:57:04 > 0:57:06- Thank you.- Thank you! - APPLAUSE
0:57:07 > 0:57:10You're an amazing group of people to be round.
0:57:10 > 0:57:11You really are.
0:57:15 > 0:57:19'You know what, mate? Our oriental barbecue has worked a treat.'
0:57:19 > 0:57:23'All those flavours taste like they're dead expensive,
0:57:23 > 0:57:27'but with a bit of Hairy Bikers know-how we've pulled off a gourmet bargain.'
0:57:29 > 0:57:30Thanks, Andy, thank you.
0:57:30 > 0:57:33'It's a small part to play in Andy and Claire's story,
0:57:33 > 0:57:37'but we hope it goes some way to help them say thank you in style.
0:57:40 > 0:57:42'Next time on Everyday Gourmet,
0:57:42 > 0:57:46'we're plating up a glorious dinner for two without breaking the bank.'
0:57:46 > 0:57:49That's not food, that's art.
0:57:49 > 0:57:52'We're going back to the roots of the sexiest ingredient ever.'
0:57:52 > 0:57:56If you gave chocolate to the women, it was just a bit too dangerous. They got out of control.
0:57:56 > 0:57:59That's why I give my wife a box of chocolates.
0:57:59 > 0:58:04'And we'll be helping a very special someone say a big thank you.'
0:58:04 > 0:58:07I think another hairy sandwich is in order, dude.
0:58:07 > 0:58:08Well done, Paula.
0:58:08 > 0:58:10- Thank you so much. - Well done, Paula.
0:58:34 > 0:58:37Subtitles by Red Bee Media Ltd