Weekend Treats Hairy Bikers Everyday Gourmets

-POSH VOICE:

-'Gourmet food. A feast for the eyes and the appetite.

'Mouth-watering recipes.'

-POSH VOICE:

-'The sort of thing that you find in the very best

'restaurants across the country.'

'But these ones are dirt-cheap, and guess what? They're made by us!'

'The Hairy Bikers are going posh.'

And we're going to do it without blowing a weekly budget.

'You don't need to be minted or Michelin-starred to make great food.'

I think that's a result, dude.

'We're going to find out which ingredients are worth spending

'that little extra cash on and when it's worth going for a bargain.'

It's the worlds biggest pick 'n' mix!

'Taking tips from some of the country's best chefs.'

I think you're a genius.

We love you. You're great.

'And put all that we've learned to the test on people who really deserve a treat.'

Thank you.

-Well done, Paula.

-Thank you so much.

When the chips are down and the money's tight...

..food prepared with a little bit of time, but a lot of love...

..can be the best way to indulge the ones that you care for.

CHEERING AND CLAPPING

'So join us on our quest to show you how YOU can create

'dishes of exceptional flavour for next to nothing.

'The art of making every day gourmet.'

# I haven't said thanks for that lovely weekend

# Those two days in heaven you helped me to spend... #

Ah, the weekend. Time to relax. Unwind. Let your hair down.

But most of all, treat yourself.

Or better still. Treat the ones that you love.

You don't have to have a fat-cat bonus to throw a lavish lunch.

Or a deeply wonderful dinner party. Or the world's scummiest brunch.

In fact, you can be proper skint and still eat like a king.

And believe me, this one certainly does.

MUSIC: "Weekend" by Eddie Cochran

'At the weekend you've got all the time you need to have

'a bit of an experiment and create gourmet meals that rock your world.'

'Whether it's a lazy Saturday breakfast,

'tea for the family,

'or the classic Sunday roast, you can make something really special

'and have some cash left over for your night out as well.'

'And we're going to put everything we've learned into helping

'a truly inspiring couple put on a gourmet feast to celebrate

'a new chapter in their lives.'

You're an amazing group of people to be round. You really are.

'But first up, we're making a classic top-notch recipe

'that will feed a family of four for a tickle over £5.'

One of our favourites. It's been dead enduring, hasn't it, this?

Oh, superb.

-It's vegetarian, strangely enough.

-BOTH: Ah!

But it comes in at about £1.30 a plateful.

And do you know what it is? It's butternut-squash ravioli, with...

..crispy sage leaves and sun-dried tomatoes on the top.

'Pasta can be the most everyday of dishes, and loads of us

'regularly cook up a batch of the shop-bought staple for a quick,

'easy evening meal, but it's dead cheap to make your own AND

'to make it gourmet.'

'I know what you're thinking, "Pasta from scratch?!

'"Are you mad?! That's a right faff!"

'But take it from us, people, if we can do it, so can you.'

'And you don't need loads of gubbins either.'

Homemade pasta is brilliant!

I'll use a food processor to make the dough,

but there again you could do it in a bowl.

There's loads of different recipes for pasta.

Dead easy one is one egg per 100 grams. It's that easy.

300 grams of flour, three eggs. Wop it up. Ball appears.

You knead it till it gets elastic, then you make ravioli.

What you do is pulse it and then lift the ball out.

Turn your ball, pulse it. It just makes a lighter, more even dough.

'All kinds of stuff works for a ravioli filling.

'Spinach and ricotta, goat's cheese and walnut, rocket and chorizo.

'The key thing to remember is not to make the filling too liquidy,

'else your ravioli will go all soggy when you cook it,

'spilling out all that savoury gorgeousness.'

But it's one of those things. If it's on the menu in a restaurant,

I will have it, no matter what it costs, because it's good.

But when you start to think of the cost, that's when

it becomes even more attractive to make you own.

That'll do me nicely.

Now it appears I've got to knead this for ten minutes.

Work me thumbs like that. Heel of the hand.

You need to release the gluten. The gluten will make it stretchy.

Once the dough is stretchy, you'll be able to roll it out really thin.

I hate it when people have a go at raviolis,

especially hand-bashed ones and they're thick.

It doesn't have to be.

'The filling is simple.

'Seasoned and cubed squash baked in olive oil

'will cook evenly for a sweet, savoury flavour.'

The butternut squash needs to roast for about 30 minutes.

After 20 minutes, take it out the oven,

and I'll show you what to do after that.

And the good thing about this method is,

the half hour or so it will take to make the filling,

the half hour will give this pasta a chance to rest in the fridge.

That'll make it easier when it's chilled to roll out.

HE WHISTLES

'Divide the dough up into four equal chunks, wrap in clingfilm

'and pop in the fridge for 30 minutes.

'After 20 minutes, we've added half a chopped red onion

'coated in olive oil to the butternut squash,

'which will add more depth to the flavour.

'Place it back into the oven for ten minutes.'

Right, that's due to come out now.

-Right.

-So is me pasta.

While Dave's getting his pasta out,

all we need to do is put that in a bowl and give it a blitz,

cos we need to make a paste, don't forget,

because we're going to fill that lovely pasta dough that Dave's made,

the ravioli, with this mixture. Fantastic!

Now I need two sheets of pasta.

One for the top of the ravioli.

One for the bottom of the ravioli.

'We don't want ravioli battleships, we want fine

'and dainty parcels, so make sure you roll the dough out thinly.

'This is what will make your pasta restaurant-quality.'

Do you know, back in Romania, my mother-in-law makes

loads of pasta, and she uses a broom handle,

and all of the old ladies tend to use like a broom handle for pasta.

It's long, they get really big sheets, cos it's massive.

Oh, wow. Right, mucker, listen, I'm just going to blitz this.

'Once it's all mashed up, season your filling to taste.'

Honestly, two simple ingredients roasted like that with salt and pepper...

It just tastes brilliant.

It's the alchemy, I feel,

when you just get the sage leaves with it, then it comes to life.

It's one of those mad combinations, isn't it? The squash and the sage.

'Once you've rolled out two sheets of pasta the same size,

'you need to start assembling.

'You could use a knife or a biscuit cutter, but it's worth buying

'an inexpensive ravioli cutter for top-notch results.'

Now, just mark out gently. Don't go through.

One,

two,

three.

'Mark up as many squares as you can

'and pop a dollop of filling into each one.

'Brush in-between your filling with water and lay your second sheet on top.'

And just press them down.

Now, if you get air bubbles... here's a top tip.

Take a pin, pop it. Squeeze the air out like that.

'Next, it's easy. Punch out your ravioli with the stamp,

'and repeat with your other two sheets.

'If you're lucky, you should get about two dozen.'

While Dave's got his raviolis absolutely mint,

I'm just going to fry up some sage leaves.

Take them out and then in the residual oil, in the sage oil,

I'm just going to put some sun-dried tomatoes in,

nicely sliced, into the pan as well. Lovely. Dead simple as well.

'Poach the ravioli in lightly salted water

'and after about seven minutes, they should float to the top.

'This means they are cooked perfectly and it's just the time to take them out.

'Drain them off and sprinkle with a generous handful of cheese,

'then finish with your luscious sage, sun-dried tomatoes and the infused oil.

'All that flavour for a shade over £5 for four big helpings.'

Now that is a wonderful weekend supper for the family, at £1.30 a head.

You cannot whack it, can you?

No.

'OK, now you know how to make pasta,

'why not try tagliatelle or filled tortellini?

'With all that weekend time on your hands,

there's a whole world of Italian cooking to explore.'

'When it comes to the weekend, you can indulge yourself by taking

'the time to do things right.'

'And one of the best things on a Saturday morning is a nice

'fry-up and it doesn't take much to make it a gourmet weekend treat.

'Go on, you deserve it!

'For posh bacon that doesn't curl up when you cook it, simply place it

'on top of a silicone parchment sheet on a baking tray.'

'Then add another silicone sheet over the bacon and plonk a baking tray on the top.'

'If you like bubble and squeak,

'one way to make it look more stylish is to fry it up using a chef's ring.'

'And as an alternative to your fried egg, why don't you have it poached?

'It's healthier, less greasy and it tastes pretty blooming gourmet.'

'To get it perfect, add a dash of vinegar, swirl the boiling

'water gently and crack the egg into the centre of the whirlpool.

'There you have it - gourmet breakfast fit for a Kingy and Myers.'

# Don't you mess with my weekend... #

'What makes our gourmet journey even more rewarding

'is sharing our discoveries with some really amazing people.

We're off to St Helens to meet a truly inspiring couple

'in need of our gourmet assistance.'

Andy?

All right, pleased to me you.

-Andy, how are you doing? Good to see you.

-Good to see you.

Come in. This is my wife, Claire.

'We're here to help Andy and Claire Reid say a big thank you to the people who have

'helped them through the most difficult time of their lives.'

'For 14 years, Andy served in the Army and only a few months

'after meeting Claire, he got called up for action in Afghanistan.'

About ten days left, before we was due to leave Afghanistan, I went

out on a foot patrol and I stepped on a IED.

From that instant, straight away, there was a big, massive dust cloud around me.

I couldn't really see anything and I couldn't hear anything.

And I looked down and I couldn't see my legs at that stage.

'As a result of that bomb blast, Andy lost both of his legs

'and his right arm.'

The first thing I thought when I saw him, when I went into the hospital,

I mean, I could see that he'd lost his legs and his arm,

but I just saw his face and he was really tanned

and had long, curly hair and it was just him, you know.

He was no different to me, he was exactly the same person.

Just needed a bit of looking after. You know.

I just thought straight away, "Well I'm still here."

You know, at the end of the day, I'm a survivor, I'm not a victim.

I've lost a good few friends to IEDs, so straightaway, I thought,

"I'm going to put a positive tint on this and think,

"I've set myself some goals," which one goal was to marry Claire.

I think when you love some one that much, you know, despite what

had happened, it just made us even closer and even stronger.

And I knew I wanted to spend my life with him.

'It's taken Andy and Claire three years of hard work to get back on track.'

'Their friends and family have been there every step of the way.

'Now they want to give something back, and look forward to their future.'

So times are changing, aren't they, Andy? You've left the Army.

Baby's on the way?

Yeah, a big thing after being in for 14½ years, you know,

a big part of my life.

Kind of that identity has been taken away from me, but we've got

the baby coming, you know, and the future is looking good, isn't it?

Little Liam on his way.

Yeah, kind of closure for that part of my life

and then a start to a new one.

I think this party is kind of like celebrating the end

and the beginning, if that makes sense.

-Yeah, definitely.

-Fantastic. Yeah.

-End of one life, beginning of another?

-Yeah. Absolutely.

Do you know what would be really handy for Dave and I?

Can you give us some pointers on what food you really like?

And also what your mates like as well.

We did quite a bit of travelling last year.

So we've been to Hong Kong and Vietnam and Thailand and that,

so that's kind of the food we like the most

and we find most difficult to try and do ourselves.

-So a bit of Eastern spice in there as well?

-Yeah.

-And you've got a great Chinatown near here, as well.

-Yes. Yes.

I think this is right up our street.

Cos the food you're talking about is

the sort of food we like to cook at home.

Are there any meats you particularly like?

I'm a fan of more fish. Sort of prawns.

I particularly like lamb and steak. Red meats, I really like.

What's your favourite pudding?

Something refreshing, especially if you have a large meal,

-something sort of refreshing.

-Do you like chocolate?

Oh, I love chocolate.

SI LAUGHS

So, chocolate and fruit.

I think it's fair to say that we can guarantee that it's going to

be a good day, and we'll do you proud.

That'll be excellent, yeah, that'll be really good.

'There will be eight hungry guests at their celebration

'and we really need to deliver the goods, Hairy Biker-style.'

'Looking for the right oriental flavours for Claire and Andy

'means getting to play with a whole host of spices,

'and spices really are a simple way to get gourmet results.'

'Nowadays, quality spices are available in every

'corner of the country for next to nowt.

'They can transform your dish,

'but all too often sit forlornly in the back of your cupboard.'

'However, the history of spice stretches back thousands

'of years and has completely shaped the world around us.'

'In medieval times,

'pepper was so valuable that workers handling the spice

'were forbidden from wearing trousers with pockets, and peppercorns

'were often used in times of coin shortage as a make-do currency.

'Hence the term "peppercorn rent".

'In the 16th century, the most desirable spice was nutmeg,

'partly for its sweet, delicate flavour,

'but mostly because people thought it cured the plague.'

'Unfortunately, the only place in the world it grew was a tiny collection

'of islands in Indonesia, leading to centuries of bloody warfare

'between the British and Dutch for control of these Spice Islands.'

'Eventually the Dutch traded one of their colonies,

'New Amsterdam, in exchange for the British-held island of Run,

'a tiny island where nutmeg grew.'

'The Brits soon renamed New Amsterdam New York,

'and the Big Apple was born.

'So next time you see a jar of nutmeg,

'remember none of this would be here without it.'

'In Britain, centuries of trade have created a melting pot

'of multicultural food scrumptiousness.

'And in the past decade,

'Thai food has become a major flavour on our high streets.'

'The first British Thai restaurant opened in 1967, but the age

'of cheap air travel has whetted our appetite

'for a taste of the orient

'and now there are over 2,000 Thai restaurants across the UK.

'And with our gourmet Thai curry paste

'we'll show you the flavours are easy to replicate at home.'

Thai curry is fantastic.

The thing is, though,

what makes it expensive in a restaurant is this, the spices.

Now, what you can do is make your own spice pastes at home.

They will turn that Thai curry into an affordable,

but real gourmet treat.

It's about the economics of scale.

'It's ideally suited to the weekend, when there's plenty of time

'to gather together the ingredients and spend a little of the day

'whizzing up enough paste to last you for months.'

Right.

What's that, you megalomaniac?

It's organisation, this, mate.

A lot of ingredients in this curry paste. I thought we'd check them off.

Now, "four small red onions peeled and roughly chopped".

Four small red onions peeled and roughly chopped.

Say, "Check," so I can tick them off.

"Four small red onions peeled and roughly chopped."

Check.

All the two fat ladies clickety-click. "16 cloves of garlic."

What?!

16 cloves of garlic.

It's a fine recipe, not bloody bingo.

Will you say, "Check," so I can check it off?

Check.

"12 stalks of lemongrass, roughly chopped." Watch your fingers.

12 stalks of lemongrass, roughly chopped. Check!

'The spices going in are a classic Thai combination

'and you might notice amongst the strong stuff are more savoury herbs.

'So eight red chillies go with eight tablespoons of coriander,

'including the stalks, for a full flavour.

'Then eight teaspoons of chilli powder are followed

'by a piece of galangal.'

'Galangal is a bit like the ginger you'd find at your local shop,

'but has more of a peppery taste to it.'

'This isn't a recipe, it's the scientific formula for gourmet perfection.'

'The list of fabulous flavours goes on!'

'Lime zest, kaffir lime leaves and shrimp paste, check.

'Add 12 teaspoons of paprika,

'eight of turmeric and two of cumin, check, check, check!'

"Eight tablespoons of...vegetable oil."

Eight tablespoons of vegetable oil. Check.

Right, flick of the button,

a bit of swizzing around and out will pop a fine, big jar

of Thai red curry paste, fresh. Check.

Alpha dog.

'Making a big batch is tastier than buying

'those little shop-bought horrors

'which fester in the back of your fridge,

'and cooking in bulk drives down the cost too.'

You see, cos you're organised, it doesn't take long, does it?

No, it doesn't. It doesn't.

Put your head over that.

That's aromatic, isn't it?

That's a belter, that. Look at that, beauty.

It's poky, innit?

'There's enough here to fill a two-litre jar,

'but make sure it's air-tight.'

Now, what you can do with any left-over bits,

if you're not going to jar it up, freeze it.

It freezes perfectly well and it will keep for up to three months.

Really, in a jar, you're looking at about a month.

That is curry paste.

That will give you the wherewithal to make a proper gourmet curry.

'Paste can be made to go with whatever you like,

'whether it's a load of old veg, chicken or beef.'

'Like any type of food,

'by thinking "gourmet" you can supercharge oriental dishes for

'maximum flavour, such as using duck instead of chicken in your stir-fry.'

'And if you want it to be extra special,

'try smoking the meat first, in a symphony of oriental spices.'

'Into a wok go an exotic mix of star anise, coriander seeds

'and cardamom pods, sweetened with brown sugar and topped off by the earthy aromas

'of rice and loose tea leaves.'

'The smoke from this embarrassment

'of rich flavours infuse themselves into the duck while it cooks.

'That's proper gourmet.'

'It's an easy way to make a down-to-earth dish out of this world

'and on a Saturday evening, you've got all the time you need

'to have an experiment.'

'Over the last few decades, it's fair to say food has experienced a renaissance in Britain.'

'There are now some 30,000 restaurants

'all over the country bringing in a whopping £7.5 billion a year.

'But the beating heart of that foodie revolution isn't just from

'big, fancy restaurants, but the humble pub.'

'"Pub grub" once meant chicken in a basket or a dried-up steak

'and chips, but all that changed in the 1990s

'with the rise of the mighty gastro pub.

'Now you could get all the top-notch nosh you wanted

'in an atmosphere of a British boozer, at a lower cost.

'Eating in Britain was never the same.'

'As a business, it's vital that the super-grub pubs we now

'find in every corner of the country keep their eye on their costs.

'So set menus offer the perfect chance for them

'to show off their skills with cheaper ingredients.'

'Tom Kerridge is famed for working with simple

'ingredients at his unpretentious pub,

'the first to be awarded two Michelin stars in Britain.'

'So today we're watching Tom make his set menu.

'We're hoping for a few tips on how to make the most

'of cheaper cuts of meat when you've got the weekend ahead of you.

'These two courses cost a mere 15 quid from his expert hands.'

'First up, spicy cauliflower soup. Simple.

'But it's the little chef-y details that make it so special.'

That's it, yeah. So the cauliflower goes in.

We've just got some sliced onion.

So now a little handy hint is to add salt at this point.

So what the salt does is draw the moisture from the vegetable.

It helps to cook the vegetable a lot quicker,

but the moisture goes straight into the soup.

Less chance of it burning if you put salt in with the onion straight away.

Put some salt in, more sweat and less brown.

"More sweat and less brown." Yeah.

THEY LAUGH

'Like many good soups, a drop of water and a splash of double cream

'goes into the blend to loosen the mix and add a touch of luxury.'

And the other final trick is to pass it through a fine sieve.

'To compliment the velvety soup, Tom adds a crispy pakora,

'made from potato, onion and turmeric.'

'The addition of fresh coriander,

'chilli powder and turmeric are a classic Indian combination.'

To that, we're going to add a little bit of gram flour.

It's made from chickpeas.

Then we're going to just slowly work this together.

And then we just shape these and then we're going to put them

into a fryer and deep-fry them.

And it shouldn't take too long because they're already beginning

to break down from the salt, so we're just trying to crisp them up.

-Oh, they're beautiful.

-Oh, they're lovely, aren't they?

OK, those are ready. They've been in for a couple of minutes.

And when they come out of the fryer, we're going to season them up with some of this.

-Do you know what this is, guys?

-No.

Be careful, you don't want too much.

Asafoetida?

It's an Indian black salt. So it's actually...

It's really quite sulphurous.

Exactly, it comes volcanic. It's volcanic salt. It's beautiful.

It works so well. Seasoned, amazing with this.

We're going to garnish that up. This is a little bit of curry oil.

This is made with curry powder in a pan and cooked out.

Covered it with veg oil. Taken off the heat. Clingfilm on.

Leave it for about 20 minutes and you've got curry oil.

Curry and cauliflower, it's one of those perfect combinations.

Beautiful, isn't it? It's beautiful.

Now you put the pakora on the top.

And there you go, cauliflower soup. Simple.

It's beautiful. It's simple but perfectly formed.

'This is stunning-value food.

'You can make it at home for less than three quid.'

This is why we're here, though - inexpensive meat.

OK, main course. Pork belly. Everyone loves pork belly.

-The yield you can get from something beautiful like this.

-Look at that.

Fantastic, isn't it?

But you need a good quality pork that's reared really well.

Nice, dry skin.

'It's a cheap cut, but that doesn't mean it can't have amazing texture and flavour.

'Tom soaks it in brine for 24 hours so the meat stays moist,

'then cooks it slowly in a 70-degree water bath for eight hours.'

I suppose you could do it in an oven at a really low temperature.

So we put a bit of baking parchment.

A little bit of oil...

and then we put the pork belly on it, down like that.

Another bit of baking parchment on top and then pack it with weights.

Put that on.

It's on a low temperature and we'll leave it there for about 45 minutes.

'All that weight will give the pork an evenly cooked

'and crispy crackling, which will add a contrasting texture to the dish.'

OK guys, to serve with it, we're going to have red chicory.

'Tom lifts the flavour of the chicory by using coriander seed and star anise.

'Spices that are indispensably gourmet.'

-It's all these flavour combinations that a good cook can use...

-Yeah.

-..to bring out the best in the flavour.

-Absolutely.

So we've got to this point where it's been cooked down

and a little bit of butter.

This, then, is just to make another flavour.

Another thing going through.

So we're going to blowtorch it.

We're just giving it a nice, beautiful caramelised flavour.

Almost barbecue-like flavour.

Yeah, yes.

Oh, that's superb, man.

'If you're feeling fancy at home, a hot grill or barbecue would

'give you a similar effect.'

Blowtorch chicory.

'All those interesting flavours and textures at work, Tom has created

'a culinary masterpiece that doesn't bend your wallet. And if you've

'got the time at the weekend, it's worth giving something similar a go.'

And there we go, boys.

-Absolutely beautiful.

-Pork belly with turnip puree and red chicory.

Absolutely fantastic. Absolutely amazing. Big, honest food.

Beautiful.

More set-menu secrets.

Thanks, mucker.

Thanks very much for coming in.

-Thank you.

-Cheers, chaps.

Thanks, boys!

'Tom's approach to pork belly has got us

'thinking about using cheaper cuts of meat.'

The Sunday roast.

Now, we all know that a big standing rib of beef, it's expensive.

That whole leg of lamb, it's expensive.

But with a bit of cooking and a bit of creativity, you can have

the proper Sunday roast experience,

cos we have the time to spend cooking properly,

-that otherwise you would have missed because you're skint.

-Exactly.

So think cheap cuts of meat.

Cheap cuts don't necessarily mean not good.

What they do mean is cooking for a long time.

MUSIC: "Sunday Girl" by Blondie

'It's not that difficult to make a Sunday dinner to die for

'without splashing out loads of cash. You just need a bit of that

'weekend time to make it delicious.'

'So we're going to show you how to make

'an amazing lemon-and-herb-stuffed lamb using a cheaper shoulder cut,

'which is pretty economical at around £16 for two whole kilos.'

We're going to do a roll of lamb shoulder.

The stuffing goes in the middle of that,

so to prep this up, all you need to do is trim some of this fat off,

and I like to do it because it's just the most lovely thing to do.

All I'm doing is just taking some of the excess...

It's not that lovely. It's a lump of dead flesh!

Are you weird or what?

No, I like it.

It's not beautiful at all!

It's rather a gory process that has to be gone through to achieve bliss on a plate!

It's not! This is beautiful.

One day you'll be on the news.

Now, at this point what we're going to do is,

we're going to break seven bells of sh...

We're going to hit it a lot.

Just to get it absolutely even.

Before you hit it, cover with clingfilm.

OK? And then working from...the middle out.

'If the meat's flat, it'll cook more evenly.

'Hitting it tenderises it, too, and makes it go further.

'It's a win-win, this, so give it a good hiding.

'While Si's taking his anger out on the meat, I'll start stuffing.'

I've got a hunk of stale bread here

and all it's fit for is being used as a doorstop!

So I'm cutting the crusts off.

I'm going to cut it into cubes and make a big pile of croutons.

'It's worth hanging on to bread that's just past its best.

'It's great for croutons and breadcrumbs,

'so bung it in the freezer.'

We're not making super-square croutons. this is going into the stuffing.

I'm just looking for, like, fried crumbs, really.

'Fry off the croutons in olive oil until they are golden brown.

'Three or four minutes should do it.'

Whilst me croutons are frying, take a leek.

'Chop up a trimmed leek for your stuffing.'

Cut it into four like that. Look at that.

Dicing without the stress.

'With an onion and some garlic, sweat down your leeks in a pan.'

I don't want them burnt. Just sweating. Leeks and onion.

Deep-fried, by the looks of it.

'When they're all softened, you can start to make your stuffing.'

We add two tablespoons of capers.

'Capers will add a tangy, bitter and tart flavour to your stuffing.

'As they usually come pickled, it's worth keeping a jar in the larder.

'They're great with fish, too.'

The zest of a lemon. Top tip.

Don't take the zest off waxed lemons.

Fresh mint.

About 25 grams.

Salt and pepper.

'Spread the stuffing down the middle of your lamb shoulder

'and you're ready to go.'

Oh, yes.

Now it begins to resemble a Sunday roast now, doesn't it?

Now we're going to truss it.

'Trussing just means tying it up.

'It helps the meat to cook evenly, keeps its shape

'and stops all of that gorgeous stuffing from falling out.'

That, my friend, I think is fabulous.

'After an hour in the oven, your masterpiece is ready.'

Look at that. What a little belter that is.

That's an event.

'You could serve it up with fancy boulangere potatoes,

'made of sliced spuds, layered with onions, garlic and thyme,

'then cooked in stock for just over an hour.

'To really finish things off, whiz up some homemade mint sauce.

'It's a quick and easy way to take your Sunday roast

'from contender to champion.'

And you want about three tablespoons of fresh mint.

Right, that's about three tablespoons. OK, top tip.

Any fresh herb, what you do is take a wooden spoon, of my collection.

And just bruise it and that will release the oils

and the flavour out.

'Add two tablespoons of white-wine vinegar

'and two teaspoons of sugar and a little olive oil.

'Mix it up, et voila! Gourmet mint sauce.'

Oh, yes.

Oh, that works.

It certainly does.

It's an event.

It's a little bit of effort, isn't it?

Oh, aye, it makes the weekend worthwhile.

'At only £4.50 per serving,

'go on, make your Sunday an Everyday Gourmet one!'

'Well it's decision time on the menu for Andy and Claire's celebration

'dinner and our journey so far has given us plenty of inspiration.'

'The weather hasn't been too bad so we've decided to cook

'alfresco over a barbecue.

'Barbecue marinades will give us the chance

'to combine those pan-Asian flavours that Andy and Claire love.'

'So we're cooking belly pork, Kingy-style.

'And with Claire in mind,

'we're going to make fresh tasting Thai chilli and coconut prawns.'

'Joined up with a spiced-cumin-and-coriander rump of lamb.

'For pudding, we'll be making ravioli.

'But don't worry, this one's sweet and it's filled with chocolate ganache.

'Well, dude, we'd better get shopping.'

'The oriental themed marinades we want to make for Andy and Claire

'are going to make their barbecue a sizzling gourmet treat.'

'It was the Chinese who originally sparked the British love affair

'with the flavours of oriental cooking,

'shortly after the Second World War.'

'But the stiff British approach was, at best, cautious.'

NEWSREEL: If only he knew what it said.

This menu doesn't seem to mean anything.

Why can't they write it in plain English?

'The first years were baby steps, with most restaurants playing

'it safe and catering to British tastes - with pies,

'chips and gravy sitting alongside chop suey, a favourite at Butlins.'

NEWSREEL: Don't use a fork! Use chopsticks. It's easy.

Madam, please.

That's just not "clicket".

'But immigration during the '60s and '70s brought Chinese takeaways to every town.

'With them came the exotic

'but economical flavours of regional Cantonese cooking and later on,

'the spicier dishes of Szechuan.'

'China has eight traditional regional styles of cuisine

'and our historical links with Hong Kong mean that

'what most of us think of as "Chinese food" is actually Cantonese.

'There were a hundred or so Chinese food outlets by the 1950s,

'catering almost solely for the Chinese community,

'but today there are around 8,000,

'and we get through 100 million Chinese meals every year.'

'And as the popularity of oriental cooking has grown,

'oriental supermarkets have sprung up in cities across the UK,

'to provide authentic ingredients,

'not just from China, but across the whole of the Far East.

'A real playground of inexpensive gourmet flavours.'

Right, we've hooked up with Andy and Claire,

who you've already met, outside an oriental supermarket.

Now there's a very good reason we're here.

We've got ten quid a head for this fantastic barbecue,

and we need to hit it, and this is a good place to get cheap produce.

I bet we could even run into a few prawns here as well.

-I hope so, yeah. I like prawns.

-Come on.

-I'll follow you guys.

-Kingy, there's one thing I don't understand.

-What's that mate?

-Cantonese.

'You cannot take him anywhere, can you?'

'Wowsa! There are so many different and interesting foods here from all over Asia.

'If we can't find the right thing here, we won't find it anywhere.

'But where to start?'

You ever been to a Chinese supermarket before?

I've been to one once, but we didn't really know what

we were getting, so we just bought a lot of random stuff.

Put it in the cupboard at home but we've never really used it.

The great thing about Chinese supermarkets like this,

and all oriental supermarkets, is don't be afraid to ask.

'Reet, let's get cracking.'

Here, you can get a solar-powered cat that waves at you.

-I do like them.

-They're brilliant.

-I'm going to have one for me.

I'll put it in.

'We learn something new every time we come to a place like this.'

I've just seen fresh water chestnuts. Never seen them before.

I've never seen a fresh water chestnut.

I know. Normally it's all peeled and sliced up for you, ready.

-In a can.

-Come to Liverpool for the real thing.

Pak choi's lovely. Look how cheap this is.

You know at the supermarket you'll get maybe two?

-Two little heads for a couple of quid.

-This is £2.49 for...

-You get loads, don't you?

-One, two, three, four, five, seven.

We can't really leave it, can we?

Andy? Do you like it hot?

Yeah, a bit of a bite, but not, like, massive.

-Shall we stick to these big red chillies, Kingy?

-Yeah, mate.

-Is it worth getting little 'uns?

-Let's get them, then we have them.

Look, I mean they're 88p. I mean, that's fantastic.

-How much?

-88p.

-88p?!

88p. That's dead cheap that, you know.

'As we've decided to cook belly pork for eight people,

'we're on the lookout for a bargain.'

Down there, mate.

Oh, nice, nice, nice, right.

That's all right, cos we can do slices, huh?

Yeah. Absolutely.

Will that go straight onto the barbecue like that or...?

Oh, no.

We're going to marinate it first. Slice it.

And then we put it on the barbecue, and just before it's finished

cooking, we brush it with a cornucopia of beautifulness.

It's not very expensive either, is it?

It really is a cheap cut of meat. Dave and I use it a lot.

There's a couple of tips and tricks we'll show you

to make sure you get absolutely spot-on crackling.

-But the thing is...

-Oh, I love crackling.

..apart from being cheap, for the gourmet, there are times, if you're

doing this pork, there's no other pork will do except belly pork.

It's the best that money can buy.

-I think we're doing well here.

-We're doing crackling, yeah.

'It's not just fresh products that are cheaper in places like this,

'the dried ones are as well!'

-There you go.

-Coriander seed. How much are they?

-Look at that.

-50p.

-50p?!

-Yes.

Need we say any more?

You know all those old jam jars you've been washing out and keeping?

That's what the jam jars are for.

'As we've saved so much cash on this lot,

'we've got enough in the kitty for some more gourmet goodness.'

The Chinese supermarket is the place that makes good prawns affordable.

That's very true and it means that prawns are back on the menu.

Excellent.

We want raw ones, don't we? Cos we want all the flavour.

We want to cook with some coconut and spices.

These are £8.20 for a kilo of Vietnamese prawns.

There's between 16 and 20 in each box.

So three boxes would be probably 50 king prawns.

-Yeah.

-We've got the head and the shells.

We can always use that to make soup or whatever.

Three boxes of that is £26, £27.

£27 for three kilos of the highest-quality prawn.

And that's a main event.

'Tell you what,

'we've managed to pay something like half the price for our bag

'of prawns than you would at an everyday supermarket.'

'Which leaves plenty left over for the lamb!'

We have a fair bit of work to do, haven't we?

We have now, yeah. Excellent.

'We're heading back to Claire

'and Andy's to start preparing for tomorrow's barbecue.'

What's great about barbies is the preparation.

So you can do all of this beforehand. Take your time, relax,

have a nice time with it and then, literally

when all the guests arrive, you've got to put the barbecue on,

get it up to temperature and cook it.

There's nothing worst than having your guests round outside

-with a beer and you're in the house missing all the fun.

-It does your head in.

-Andy, he does eight cloves of garlic.

-Yeah.

He's got you grafting, what's going on?

'The key thing with the lamb is the marinade,

'which will infuse the meat with oriental flavours.

'It's got your usual ginger and garlic, alongside more

'unusual oriental flavours like ketjap, manis, mirin and plum sauce.

'The process is simple, it's about blending those sweeter

'flavours with a contrasting savoury hit from sesame and olive oil.'

That marinade didn't take long to make, did it?

No, that's the great thing about it.

All the difficult bit,

all the time spent cooking, is while you're asleep.

It all happens in the fridge.

The good thing about this as well, the way to do this,

it saves washing up.

Yeah, I'm a big fan of that.

'Sweet flavours really complement prawns,

'so we're making a coconut-based marinade in a Thai style.'

-Pretty soon those prawns are going to be swimming in a sea of flavour.

-It's going to be marvellous.

'The fresh flavours of coconut, chilli,

'galangal and lemongrass are teamed up with a big taste hit

'from ginger, coriander roots and soy sauce.

'These lively flavours make the delicate prawn really stand out.'

Sometimes, if you're going to cook pork,

-there's only belly pork will do.

-It's true.

And that's the time when I think gastronomy bypasses economics.

It's cheaper but it's better.

'The belly pork needs treating differently to the other two.

'Rather than a wet marinade,

'a dry rub works best with the fatty cut of meat.'

'Crushing up your sea salt, star anise

'and orange zest in a mortar and pestle releases all those

'flavours far better than shredding them in a blender.'

Smell that!

'Pricking some little holes on the underside of the pork lets

'those spices get really involved in the meat for a more intense flavour.'

And what I've done is I've just crosshatched the belly pork, so when

we do come to slice it you'll get that lovely jagged little edge.

Do you have to do that quite deep?

-No, it's just quite shallow.

-And cuts mean crackling.

This is not just cookery.

This is residual.

'And to stop it drying out on the barbecue and boost

'the flavours on your plate at the same time,

'we are pre-making an infused oil,

'from bay leaves, cloves, Szechuan peppercorns and sesame oil.'

So really, that's the cookery done.

'For our barbecue piece de resistance we are making

'a truly stupendous sweet ravioli with a chocolate-orange filling!

-'How's that for original?'

-It's amazing, that.

-Oh, that's melted heaven.

-Isn't it?

The zest.

'The sweet pasta is similar to the one we made earlier,

'but with the addition of sugar

'and orange zest to add that sweet flavour.'

All we've got to do tomorrow is cook that lot in the fridge,

make a salad. Whack up some raviolis. Party!

'Best of all, these are recipes that Andy and Claire

'will be able to make on their own whenever they like.'

'There's just one thing missing for the perfect barbecue - beer!'

'Once upon a time, the king of drinks was considered to be

'the preserve of the working class.

'The more well-to-do drank wine and wouldn't be seen dead with the everyman's tipple,

'and it was certainly considered inferior for the dining table.'

'But in recent years that's all begun to change.

'Beer is finally being recognised as being every bit

'as sophisticated as wine - and rightly

'celebrated as the perfect accompaniment to much gourmet food.'

'We want to make sure we get the right stuff to match our barbecue

'so we're going to meet a man who can show us

'how to pair the ideal beer and food buddies together.'

'The last few years have seen craft breweries springing up all over

'the UK, which means a bigger choice of tipple for us beer drinkers.'

And the world of beer can open up a box of delights for the gourmet.

And we're here with our mate Jeff Pickthall.

Now Jeff Pickthall happens to be a writer and connoisseur of beer.

He is the master of all things to do with the hop.

When you fancy a beer, though,

-there's nothing else will do, will there?

-No.

A glass of wine just doesn't do the thirst.

No, you can't neck it, can you?

Kingy, I've sat round a table with you necking

various bottles of wine, actually.

It's not the same vibe.

It's the same with whiskey, you've necked that!

Jeff, do you reckon you could match up any food with an appropriate beer?

I could certainly have a good go at it.

I could even find beers that go where wine struggles.

Fighting talk, eh?

Ooh, yeah.

'To put Geoff to the test, we've ordered a few dishes to see

'what he matches them with. First challenge - spicy prawns,

'which we'll be cooking at the barbecue.

'And he's matched them with a pilsner from the Czech Republic.'

It's light and delicate and it has a lovely savoury quality that pairs

with the light and delicate and savoury qualities

of the Asian prawn.

Really interesting that, Jeff, cos that really does work.

Cos it brings out all the flavours

and they just perfume your mouth.

It works perfectly with the rocket.

I did get that, yeah.

It's a lager, but it's not kind of anaemic lager.

It's got some depth and flavours. It's savoury, isn't it?

It's that pilsner vibe, isn't it, you know? This is all good.

It's not a bad life, is it, really?

'Well, that was pretty impressive.

'but what will he match with Andy's favourite meat, lamb?'

Well, I've chosen a fantastic Californian beer.

Lamb's quite a delicate flavour.

That's right. That's why I've deliberately chosen a beer that isn't hugely bitter

and hugely aromatic.

This is much more delicate. It is the definitive American amber beer.

Made in heaven, isn't it?

It's absolutely brilliant. What a partnership that is.

That makes the lamb, and the meatiness of that lamb, more savoury.

That's mad!

That could be the magical effect with the carbonation of the beer.

It keeps the taste buds on the tongue quite fresh.

There's little bubbles forming and disappearing. Keeps your taste buds alive.

# Watching the bubbles in my beer...#

'Right, he's done pretty good so far

'but with our chocolate ravioli in mind,

'I can't imagine he'll be able to put any beer with brownie and ice cream.'

When faced with puddings such as we've got,

with rich, sweet, chocolatey flavours,

adding a bit of bitterness, we actually counter the sweetness

and it all works in harmony.

He's a harmonious talker, isn't he?

-Isn't he?

-So what have we got here?

We have porter, from Denver, Colorado.

Jeff, that's 9.2. That's like wine!

Well, I'm not asking you to drink eight pints of it.

Oh, really?

You win some, you lose some, Dave, you know.

Thank you. That's like a glass of crude oil.

'Porter was once the tipple of old men in flat caps.

'This one's a gourmet bevvy but any stout will work well.'

It's like treacle toffee.

Yeah, there is treacle to it.

That's huge, isn't it?

Oh, it's huge.

It's certainly something you want to sip rather than swig.

It packs a punch.

Not half.

Does the beer need the brownie, or the brownie need the beer?

On the money, mate.

Oh.

That's amazing. That is madness.

'All this beer drinking, though, has gone to someone's head. What a lightweight.'

DAVE LAUGHS HYSTERICALLY

Oh, dear. The thing about beer is, you can only be sensible for so long.

Then you just go daft.

# Beer barrel boogie... #

'Dude, I'm glad the barbecue's not till tomorrow!'

Our granddads have known this beer and food matching for years.

When grandpa sits down with a bottle of brown ale and his hotpot,

he wasn't far wrong, was he?

No, he was a very wise man.

Here's to Granddad.

'Well, we've slept off the beer and today is the moment of truth!

'Andy and Claire are relying on us to pull out all the stops and help them

'cook their friends a celebratory dinner that does them justice.'

'The guests are on their way, the barbecue is fired up

'and it's time to get going.'

'To go with our marinated meat, we've made an Asian coleslaw

'with veggies from the Chinese supermarket.'

That's a salad.

'The first course we need to assemble is the chocolate ravioli.

'No-one will be expecting this!

'Sweet pasta with an unctuous chocolate filling,

'which has mostly survived a night in the fridge.'

I had to test it to make sure it was OK.

Well, we've made a bit more than we need.

We're going to make some truffles. Roll them in cocoa powder. Mega.

So, Claire, Andy, are you looking forward to it?

It'll be really great to see their faces when they first see you guys.

They wont believe we've helped with the cooking.

'Better get a shifty on.

'The guests have arrived for the barbecue

'and no-one has any idea what's in store for them.

'They think the cameras are here for a book launch.'

'Everyone here has played an important part in Andy's

'recovery over the last three years.'

Do you owe your friends a lot?

Massively, yeah. Ian, that's coming up, was my welfare officer when I got injured,

so he was the one who broke the news to my family.

I've known him for a very long time.

It must be hard work for him travelling up

and down the country all the time, and looking after Claire,

staying away from his own family to make sure Claire was all right.

The thing is, when things like this happen,

your friends really get behind you, don't they?

And they give you massive support and it has been overwhelming,

the support we've had from friends and family as well.

Yeah. We've got that many amazing people in our lives.

Obviously, you know over the last few years,

everything me and Claire have been through with being injured

and all the support Claire has given me has been amazing,

but also the support from yourselves here.

That's why I've invited you along today, really.

To make you a nice meal, but we've not done it by ourselves.

We've got some people here we'd like you to meet.

Brilliant!

Yeah, we've done you some really special food.

We know you all really like that kind of cuisine

and you're all into cooking but we have done it on a good budget,

what you normally have for a barbecue, haven't we?

Oh, aye, yeah.

It's been good as well.

I'm not going to spend a fortune on you lot.

-Are you hungry?

-Oh, yes.

-Shall we crack the starters out?

-Shall we?

-Come on, then.

-Let's get it done.

Talk amongst yourselves, we're busy.

I'm genuinely surprised at that.

'Right, we've prepped the food already,

'so all we need to do now is apply fire for instant happiness.

'Let's get the prawns on.'

All prawns present and correct, skipper.

Get these served up.

I know Andy through the Army.

I was his visiting officer and sort of tried to help out

with his family and Claire when he was in hospital.

But I think it's flipped over now, hasn't it?

He looks after me more than I look after him, I think.

THEY LAUGH

Thank you, my friend. Thank you very much.

Now, ladies and gentlemen.

This is not just a barbecue, it's a "beer-becue" as well. See? See what I did there?

And what we've done is

we've matched some beer to the courses you're going to eat.

To wash it down in a wave of perfection and gastronomic bliss.

'With our spicy prawns, we're serving a tasty pilsner.'

It does go really well with that.

Oh, quality control says they're lovely.

Really nice, aren't they?

'That's ten happy customers, and they haven't even tried our pork yet.'

It looks lovely. Oh, look at that. That's the one. That's the supermodel.

We want all your mates to look like you.

That is amazing.

'Andy and his cousin Karl grew up together

'and Karl has been with him all the way through his recovery.

'Despite everything,

'Karl has seen Andy's passion for life grow stronger every day.'

We're very close. Like brothers more than cousins.

I think when you come so close to losing it,

you just appreciate every day.

And that is the way Andy is. So, you know, very inspirational.

It looks amazing, that lamb there, doesn't it?

Look at that. It's perfect.

You'd think on the barbecue, it would dry out quite a bit

but it's kept all of its moisture in there.

Is that marinated overnight, is it?

Oh yeah, 24 hours, yeah. See, he does a good barbecue.

No excuse now.

With all the spices as well he's got enough to last

you for the next decade.

'The bitter's certainly gone down well with the main course.

'One last thing to serve up - the chocolate raviolis,

'fried-up and served with a fruity sauce

'and matched to the dark beer from earlier on.'

-Can I just ask, what's the pastry?

-That's pasta.

Seriously?

-There's orange zest in the dough.

-That's unbelievable!

When we made them this afternoon, I thought,

"This is going to be a bit weird. Making pasta and putting chocolate inside it," but it's amazing.

Thank you very much.

You know the filling to the raviolis? There was some left over.

And it makes the most amazing handmade truffles.

So this is proper Everyday Gourmet. Leftovers, handmade truffles.

You're just showing off now.

Yeah, I know.

I'm not saying this cos you're Hairy Bikers, I think that was genuinely

one of the best things I've ever eaten, thank you very much.

-Well, thank you, that's high praise indeed.

-Thank you.

'But today isn't just about gourmet food,

'it's about Andy and Claire saying thanks to those that have

'helped them through the toughest time of their lives.'

Hi guys, we'd like to say again, once more,

thanks for all your support over the last 2½, nearly three years

that you've give to myself and to Claire while I've been away.

It's been absolutely amazing.

We really hope today that you've enjoyed the homemade barbecue.

Massive thanks to Dave and Si for coming along today.

You're both really good blokes from up north, which is amazing.

So we can get on with you really well and what you've done

for us today has been absolutely outstanding, hasn't it, Claire?

It's been fantastic. It's been incredible.

-On behalf of the guys...

-Thank you.

-Thank you.

-Thank you!

-APPLAUSE

You're an amazing group of people to be round.

You really are.

'You know what, mate? Our oriental barbecue has worked a treat.'

'All those flavours taste like they're dead expensive,

'but with a bit of Hairy Bikers know-how we've pulled off a gourmet bargain.'

Thanks, Andy, thank you.

'It's a small part to play in Andy and Claire's story,

'but we hope it goes some way to help them say thank you in style.

'Next time on Everyday Gourmet,

'we're plating up a glorious dinner for two without breaking the bank.'

That's not food, that's art.

'We're going back to the roots of the sexiest ingredient ever.'

If you gave chocolate to the women, it was just a bit too dangerous. They got out of control.

That's why I give my wife a box of chocolates.

'And we'll be helping a very special someone say a big thank you.'

I think another hairy sandwich is in order, dude.

Well done, Paula.

-Thank you so much.

-Well done, Paula.

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