0:00:02 > 0:00:05- POSH VOICE:- Gourmet food, a feast for the eyes and the appetite,
0:00:05 > 0:00:07mouth-watering recipes.
0:00:07 > 0:00:10The sort of thing that you find in the very best
0:00:10 > 0:00:13restaurants across the country.
0:00:13 > 0:00:16But these ones are dirt cheap, and guess what?
0:00:16 > 0:00:17Ha-ha, they're made by us!
0:00:22 > 0:00:25The Hairy Bikers, we're going posh!
0:00:25 > 0:00:28And we're going to do it without blowing the weekly budget.
0:00:29 > 0:00:32You don't need to be minted or Michelin starred
0:00:32 > 0:00:33to make great food.
0:00:33 > 0:00:35Think that's a result, dude.
0:00:35 > 0:00:38Gourmet food isn't just about looking the part,
0:00:38 > 0:00:42it's about creating incredible flavours and amazing food combinations.
0:00:42 > 0:00:45- Lemon.- Violet and lemon.
0:00:45 > 0:00:47Oh, wow. That's amazing!
0:00:48 > 0:00:52But in these difficult times, if you can't afford to go out for that
0:00:52 > 0:00:56special restaurant meal, we can show you how to make one just as good.
0:00:58 > 0:00:58In this series,
0:00:58 > 0:01:01we're going to unlock all the secrets you need to transform
0:01:01 > 0:01:03affordable, everyday produce
0:01:03 > 0:01:07and how to make exceptional foods at home for next to nothing.
0:01:08 > 0:01:10We're going to find out which ingredients are worth
0:01:10 > 0:01:12spending that little extra cash on,
0:01:12 > 0:01:15and when it's worth going for a bargain.
0:01:15 > 0:01:17It's the world biggest pick 'n' mix.
0:01:17 > 0:01:22Taking tips from some of the country's best chefs.
0:01:22 > 0:01:25- I think you're a genius. - We love you, you're great.
0:01:26 > 0:01:29And putting all that we've learned to the test on people who
0:01:29 > 0:01:31really deserve a treat.
0:01:31 > 0:01:35- Thank you.- Well done, Paula. - Thank you so much.
0:01:35 > 0:01:37Come here, you.
0:01:37 > 0:01:39When the chips are down, and the money's tight...
0:01:39 > 0:01:43..food prepared with a little bit of time, but a lot of love...
0:01:43 > 0:01:47..can be the best way to indulge the ones that you care for.
0:01:47 > 0:01:50ALL: Hurray!
0:01:50 > 0:01:51APPLAUSE
0:01:51 > 0:01:55So join us on our quest to show how YOU can create
0:01:55 > 0:01:58dishes of exceptional flavour for next to nothing.
0:01:58 > 0:02:02The art of making everyday gourmet!
0:02:35 > 0:02:38MUSIC: "A Fine Romance"
0:02:43 > 0:02:47# A fine romance... #
0:02:47 > 0:02:50One of our all-time favourite sayings is,
0:02:50 > 0:02:55"The way to a man or a woman's heart is through their stomach."
0:02:55 > 0:02:59- Oh, food and love! - There is no better combination.
0:02:59 > 0:03:01Especially if you have a hunger for either.
0:03:01 > 0:03:04And we passionately believe that a spectacular
0:03:04 > 0:03:08dinner for two should be within the grasp of everybody's budget.
0:03:08 > 0:03:11For just a fraction of the cost of taking out your loved ones or
0:03:11 > 0:03:14friends for a meal, we're going to show you how to create
0:03:14 > 0:03:17a top-quality restaurant meal at home.
0:03:19 > 0:03:22Oh, I didn't know you cared!
0:03:22 > 0:03:23Oh, you obviously don't.
0:03:26 > 0:03:30Whether it's for a loved one, a friend or a family member,
0:03:30 > 0:03:34the perfect gourmet dinner for two should combine thoughtful ingredients
0:03:34 > 0:03:38and interesting flavour combinations to make an exceptional meal.
0:03:39 > 0:03:41On our journey, we will also be creating
0:03:41 > 0:03:45some amazing treat food for you to try out at home.
0:03:47 > 0:03:50Like this delicious poached pear and salted-caramel sauce,
0:03:50 > 0:03:52for around £1.90!
0:03:54 > 0:03:56Or you can have dinner for two for under a fiver
0:03:56 > 0:03:59with our luxurious chocolate chilli con carne.
0:04:01 > 0:04:03But we're not stopping there.
0:04:03 > 0:04:07We'll be putting everything we've learned into helping a very
0:04:07 > 0:04:12special lady prepare an awesome anniversary dinner for her parents.
0:04:12 > 0:04:14- Very nice.- Is it?- Hmm.
0:04:14 > 0:04:16- Well done, Paula. - Thank you so much.
0:04:16 > 0:04:17- Well done, Paula.- Thank you.
0:04:21 > 0:04:24Any gourmet dinner for two has to have that wow factor
0:04:24 > 0:04:28and our first dish looks and tastes like it's straight from
0:04:28 > 0:04:31a top restaurant, without the eye-watering bill at the end.
0:04:31 > 0:04:37It's called a salmon tian and it's only £3.40 a portion.
0:04:37 > 0:04:38It looks like a flower on a plate.
0:04:38 > 0:04:40And this is very simple products.
0:04:40 > 0:04:43It just shows what you can do with a bit of care, a bit of cooking,
0:04:43 > 0:04:45to make them really, really special.
0:04:45 > 0:04:48- Gourmet, even.- Gourmet. Indeed!
0:04:48 > 0:04:49I'm spuds and dressing.
0:04:49 > 0:04:52I am tian and salad.
0:04:52 > 0:04:56Now, while Dave's prepping those fantastic potato galettes,
0:04:56 > 0:04:58I'm going to knock on with the salmon tian.
0:04:58 > 0:05:00Mix four tablespoons of creme fraiche,
0:05:00 > 0:05:02a finely chopped spring onion,
0:05:02 > 0:05:05one tablespoon each of baby capers and dill,
0:05:05 > 0:05:08together with a pinch of sea salt and a good squeeze of lemon.
0:05:08 > 0:05:10We've got some lightly smoked salmon here.
0:05:10 > 0:05:13We'll want about 150g of that.
0:05:13 > 0:05:16That's about...that.
0:05:16 > 0:05:18Discard the skin.
0:05:18 > 0:05:21I'm going to just flake the salmon.
0:05:22 > 0:05:25Using the salmon like this is a great way of making it go
0:05:25 > 0:05:26much further for your money.
0:05:28 > 0:05:30For the potato galettes, we're going to peel
0:05:30 > 0:05:33and slice 300g of baby Charlotte potatoes.
0:05:33 > 0:05:37Most new potatoes would do - just make sure they're firm and waxy.
0:05:39 > 0:05:42Now I get to use a device that I haven't used for three years,
0:05:42 > 0:05:46since the last time I did it, I ended up covered in plasters.
0:05:47 > 0:05:50'If you're thinking of precision and presentation,
0:05:50 > 0:05:52'it's worth investing in a mandolin.
0:05:52 > 0:05:56'Not only does it cut the slices consistently thinner than you ever could,
0:05:56 > 0:05:59'it'll also do it in half the time.'
0:05:59 > 0:06:02And as the potato gets smaller, take the guard...
0:06:02 > 0:06:04and lock and load.
0:06:05 > 0:06:07- How are you getting on?- Smashing.
0:06:07 > 0:06:10- Are you still there with your fingers and that?- Absolutely.
0:06:10 > 0:06:13Wised up as the years have gone on. Beautiful.
0:06:13 > 0:06:15Salt and pepper go on to the potatoes.
0:06:15 > 0:06:17We're making a hot potato galette.
0:06:17 > 0:06:21And what it is, it's like a very decorative potato cake.
0:06:21 > 0:06:24As you'll see as I put this together, it'll look like a flower.
0:06:24 > 0:06:28On the flower will sit the tian. On the tian will sit the salad.
0:06:28 > 0:06:31And around it we'll have blobs of this seductive dressing.
0:06:31 > 0:06:3450g of melted butter go onto the potatoes.
0:06:35 > 0:06:39Pile up the potato slices carefully on a lined baking tray.
0:06:39 > 0:06:41Make sure they all overlap slightly
0:06:41 > 0:06:44and your finished galette should be a bit bigger than the tian.
0:06:46 > 0:06:48Now, we need to lightly grease your chef's ring
0:06:48 > 0:06:52and then we're going to pack that lovely mixture into the ring.
0:06:56 > 0:06:59Once you have your mixture into the chef's ring,
0:06:59 > 0:07:02just press it down with the back of the spoon
0:07:02 > 0:07:04to make sure that it absolutely fills the ring,
0:07:04 > 0:07:07so you get a beautiful shape when you come to presentation.
0:07:07 > 0:07:10Cos, don't forget, this is for the one that you love,
0:07:10 > 0:07:12an intimate dinner for two.
0:07:13 > 0:07:16Now, what we need to do is cover these with Clingfilm.
0:07:16 > 0:07:18Put it in the fridge for about an hour
0:07:18 > 0:07:22until the creme fraiche and all of those just slightly firms up.
0:07:22 > 0:07:25And then we'll show you a tip about how to get this out the mould.
0:07:25 > 0:07:27It's a corker!
0:07:29 > 0:07:31'The salmon tian will take at least an hour to set.
0:07:31 > 0:07:34'You can prepare it and leave it in the fridge overnight
0:07:34 > 0:07:37'if you're a bit pushed for time.'
0:07:37 > 0:07:39Now look at them!
0:07:39 > 0:07:42We pop that into a preheated oven - 180 degrees Celsius -
0:07:42 > 0:07:44for about 30 minutes.
0:07:44 > 0:07:47And the butter and the potatoes will all fuse together.
0:07:47 > 0:07:48They'll go golden.
0:07:48 > 0:07:54And you'll be left with this wonderful golden rosette of potato, which we will serve warm.
0:07:56 > 0:07:59Ingredients don't come much cheaper than a potato.
0:07:59 > 0:08:02But with a bit of thought and creativity,
0:08:02 > 0:08:05you can elevate it into something really special.
0:08:05 > 0:08:09Now we can get on with the salad and the other accoutrements, couldn't we?
0:08:09 > 0:08:11- Yep. Shall I do the dressing? - Yeah, all right, man.
0:08:11 > 0:08:13I'll knock this salad out, then.
0:08:13 > 0:08:16For the salad you'll need half a small fennel,
0:08:16 > 0:08:20half a red apple, about three tablespoons of flat-leaf parsley
0:08:20 > 0:08:22and two teaspoons of lemon juice.
0:08:24 > 0:08:28The dressing - one egg yolk goes into a bowl.
0:08:28 > 0:08:32The white - we'll save you and make you a meringue later.
0:08:32 > 0:08:34That's what they always say on telly, isn't it?
0:08:34 > 0:08:36"Just save the whites to become a meringue".
0:08:36 > 0:08:38Nobody ever does, you know? It goes down t'sink.
0:08:40 > 0:08:43Add white-wine vinegar, one teaspoon of Dijon mustard
0:08:43 > 0:08:45and half a teaspoon of caster sugar.
0:08:46 > 0:08:49Next, add two tablespoons of sunflower oil,
0:08:49 > 0:08:52but drizzle this in very, very slowly.
0:08:56 > 0:08:58This is not a standard salad dressing.
0:08:58 > 0:09:00Using egg yolk makes it creamy and gorgeous.
0:09:00 > 0:09:02With a little more effort and no extra expense,
0:09:02 > 0:09:04making the salad dressing yourself
0:09:04 > 0:09:07really makes a difference to the taste.
0:09:08 > 0:09:09Now, we pop in the dill.
0:09:09 > 0:09:14This will be a great dressing for gravadlax as well.
0:09:14 > 0:09:18Oooh! Let me just leave that to infuse.
0:09:18 > 0:09:20Love it!
0:09:20 > 0:09:23Galettes. Galettes are go!
0:09:23 > 0:09:24Oh, yes!
0:09:24 > 0:09:26Oh, they're fantastic!
0:09:26 > 0:09:30Van Gogh could have painted them. I'll let those cool slightly
0:09:30 > 0:09:34and I'll be able to slide them off in the centre of the plate.
0:09:34 > 0:09:38Leave them for a few moments to cool and then start building.
0:09:38 > 0:09:40'Go slowly and gently with your taters
0:09:40 > 0:09:43'or you won't get past first base.'
0:09:43 > 0:09:46Should hold together. But be careful.
0:09:46 > 0:09:49It is just, after all, potatoes and butter.
0:09:49 > 0:09:50Nicely done, mate.
0:09:50 > 0:09:54- Nicely done. Oh, look at that, it's mint.- Beautiful!
0:09:55 > 0:09:59That is a stage, all we are awaiting now is the players. Ha!
0:09:59 > 0:10:04Great. Now Dave's got that onto the plate nice and safely, I'm going to show you a top tip.
0:10:05 > 0:10:08Tease your tian out of your chef's ring,
0:10:08 > 0:10:12simply soak a J-cloth in hot water and wrap it around, like so.
0:10:12 > 0:10:16Resistance from your tian will be futile.
0:10:16 > 0:10:17Oo-ooh!
0:10:18 > 0:10:20The power of Grayskull.
0:10:21 > 0:10:23And it comes out... Mint.
0:10:30 > 0:10:32Now for the salad.
0:10:33 > 0:10:36With that chef's ring, if I hold it lightly,
0:10:36 > 0:10:38do you want to pack some salad on there, mate?
0:10:38 > 0:10:39Absolutely.
0:10:41 > 0:10:45- It's fine food, isn't it? - It's lovely food.
0:10:48 > 0:10:50Perfect. Look at that. How lovely?
0:10:53 > 0:10:55Tastes amazing. And, Kingy,
0:10:55 > 0:10:58I don't think it looks too shabby either, eh?
0:10:58 > 0:11:01I don't think we've ever done anything so perfect.
0:11:01 > 0:11:03I love it!
0:11:03 > 0:11:04Great, let's eat it!
0:11:08 > 0:11:10The sauce, when you put it next to the potato,
0:11:10 > 0:11:13and you get that lovely cream with the salmon,
0:11:13 > 0:11:16and then the kind of tartness of the salad,
0:11:16 > 0:11:18it's a perfect cornucopia of gorgeous flavours.
0:11:21 > 0:11:24Look how much difference that little extra attention makes.
0:11:24 > 0:11:27All those flavours given the style they deserve.
0:11:32 > 0:11:36There's no point cooking great food like this if you can't share it.
0:11:36 > 0:11:39So we've come to High Wycombe on the River Thames to help
0:11:39 > 0:11:42someone very special plan a delicious three-course dinner.
0:11:44 > 0:11:46And we'll be racking our brains to help them
0:11:46 > 0:11:49make something truly wonderful on a strict budget.
0:11:52 > 0:11:54- Hiya.- Hello, Paula, how are you?
0:11:54 > 0:11:56- Nice to meet you. - And you, sweetheart.
0:11:56 > 0:11:59'Paula wants to make a surprise romantic dinner for two
0:11:59 > 0:12:02'for her parents on their 40th wedding anniversary.'
0:12:02 > 0:12:05What we know about you is that you've had a pretty rough time
0:12:05 > 0:12:07the past few years.
0:12:07 > 0:12:11And we can honestly say we don't think anyone deserves our help more than you.
0:12:11 > 0:12:12Thank you.
0:12:13 > 0:12:16Why are we here to help Paula? Well, it's simple.
0:12:16 > 0:12:1918 months ago, while she was expecting her first baby,
0:12:19 > 0:12:21she fell seriously ill.
0:12:23 > 0:12:26Baby Dylan had to be delivered three months early,
0:12:26 > 0:12:30and being so small, it was touch and go whether he would survive.
0:12:33 > 0:12:38On days when he was very ill, we were told to expect the worst.
0:12:38 > 0:12:41And that was terrifying for me. Absolutely terrifying.
0:12:43 > 0:12:44Throughout this time,
0:12:44 > 0:12:48Paula relied on the support of her parents, Alison and Gerald.
0:12:48 > 0:12:50They kept her going when times were tough
0:12:50 > 0:12:52and made a place for her in their home
0:12:52 > 0:12:55when Paula's finances made it impossible for her to live alone.
0:12:56 > 0:12:59It's really hard to express how much they mean to me
0:12:59 > 0:13:02without getting really tearful.
0:13:02 > 0:13:04They mean everything to me.
0:13:07 > 0:13:10They've sacrificed so much to look after us.
0:13:10 > 0:13:14And even now, they keep sacrificing things for me
0:13:14 > 0:13:17and Dylan, and they mean the absolute world to me.
0:13:17 > 0:13:19I really don't know what I'd do without them.
0:13:20 > 0:13:23Now that little Dylan is a healthy, bouncing baby,
0:13:23 > 0:13:25Paula wants to say thanks.
0:13:25 > 0:13:27And guess what? We're here to help.
0:13:27 > 0:13:30What would you like us to do? Give us the brief and we'll see if we can help.
0:13:30 > 0:13:34I can't afford to take them out for a fancy meal in a posh restaurant.
0:13:34 > 0:13:38- Well, around here, there's not many economy establishments! - No, there are not.
0:13:38 > 0:13:41I can't get them a meal for £40, which is about my limit.
0:13:41 > 0:13:44- So, do you want wine for that as well?- If I can.
0:13:44 > 0:13:48- They'd love a bit of wine. - Do they love good food?- They do.
0:13:48 > 0:13:49They're especially fond of Italian food.
0:13:49 > 0:13:52That's their favourite at the moment. They both love that.
0:13:52 > 0:13:54- Italian's a good lead. - It is a good lead.
0:13:54 > 0:13:56Because a lot of Italian food,
0:13:56 > 0:14:00you go to a really high-end, Michelin-starred Italian restaurant,
0:14:00 > 0:14:04the value of what's on the plate, it's really quite economical food.
0:14:04 > 0:14:08You know, we can try and get as much as we can for as little as possible.
0:14:08 > 0:14:11- And they've no idea about our involvement?- None at all.
0:14:11 > 0:14:14- Oh, you little devil! - It will be a shock.- Brilliant.
0:14:14 > 0:14:17We'll do the waiting as well. We come for free.
0:14:17 > 0:14:21- We're all right with the waiting. - I'm not asking for much, am I?
0:14:21 > 0:14:24- Three courses with wine.- Wow! - We'll be all right.
0:14:24 > 0:14:27- Excellent.- I'm looking forward to this.- Yeah, so am I.
0:14:27 > 0:14:31- We're going to do the best we possibly can for you.- Thank you.
0:14:38 > 0:14:40Right, we've got £40
0:14:40 > 0:14:43and we need to come up with some Italian recipes that are going to
0:14:43 > 0:14:46knock their socks off. Where do we start?
0:14:47 > 0:14:51Now, mate, Italian recipes use simple ingredients with
0:14:51 > 0:14:54distinctive flavours. But you just don't whack it all together, do you?
0:14:54 > 0:14:58For gourmet grub, it's about how you combine them.
0:14:58 > 0:15:02That's right, Kingy, and for something really special, you have
0:15:02 > 0:15:07to think creatively to turn everyday ingredients into a taste sensation.
0:15:07 > 0:15:09It's not just about presentation,
0:15:09 > 0:15:12but how you parcel up the different flavours.
0:15:12 > 0:15:15And here's the secret - you can use the same old ingredients
0:15:15 > 0:15:19but treat them differently to make your food sparkle.
0:15:20 > 0:15:25Take this uninspiring Italian tomato and mozzarella salad.
0:15:25 > 0:15:27With a little bit of time and imagination,
0:15:27 > 0:15:31you can form it into an amazing savoury pudding for your loved ones.
0:15:32 > 0:15:35Chopping the tomatoes and mozzarella
0:15:35 > 0:15:36and tearing up the basil leaves
0:15:36 > 0:15:39releases all the distinctive flavours and aromas.
0:15:41 > 0:15:44And allowing them to marinate together in olive oil takes
0:15:44 > 0:15:48the taste to a new level from exactly the same ingredients.
0:15:51 > 0:15:55Parcel them up in a bread case and leave it in the fridge overnight.
0:15:55 > 0:15:59Then show off all those flavours on the plate.
0:16:01 > 0:16:04Now, that is more like it.
0:16:07 > 0:16:11Paula's dinner for her parents Alison and Gerald
0:16:11 > 0:16:14is to say thanks, and celebrate 40 years of marriage.
0:16:14 > 0:16:18I tell you what, dude, we'll need a bit more than a hint of romance for their dinner for two.
0:16:18 > 0:16:21So to get our culinary cogs turning, we're back on the bikes
0:16:21 > 0:16:25in search of a special ingredient to inspire our menu.
0:16:25 > 0:16:28So, Si, what to you is the food of love -
0:16:28 > 0:16:31that special magical ingredient that's guaranteed to provide
0:16:31 > 0:16:33sparkle to that romantic dinner for two?
0:16:33 > 0:16:36- Ooh... Beer, dude.- No.
0:16:36 > 0:16:38Most people would indeed say chocolate.
0:16:38 > 0:16:42# Because she's chocolate crazy
0:16:42 > 0:16:44# Chocolate mad
0:16:44 > 0:16:46# Ha! Chocolate crazy
0:16:46 > 0:16:48# Man, she's got it bad. #
0:16:48 > 0:16:52'Of course, to understand any subject, you have to do your research.'
0:16:52 > 0:16:55- Right, Kingy?- You're right, mate. You're not wrong. Oh, Dave!
0:16:55 > 0:16:57- Oh, the aroma.- Oh.
0:16:58 > 0:17:02What separates your humble choccy bar from the gourmet variety
0:17:02 > 0:17:05- is the use of interesting flavours. - So, let me give you
0:17:05 > 0:17:07a piece of truffle.
0:17:07 > 0:17:11- Basil and lime. BOTH:- Basil and lime.
0:17:11 > 0:17:14- They're really nice. - Oh!- Do you like it?
0:17:14 > 0:17:17- Violet and lemon.- Violet and lemon!
0:17:18 > 0:17:21- Oh!- Oh, wow!
0:17:21 > 0:17:25- That's a burster, isn't it? - That's amazing!
0:17:25 > 0:17:28'Hang on, hang on. We're getting a bit distracted here by these posh chocs.'
0:17:28 > 0:17:31Where were we? Ah, yes - history.
0:17:31 > 0:17:34The modern chocolate bar is something that's been
0:17:34 > 0:17:36eaten by all of us
0:17:36 > 0:17:39and was first manufactured in great quantities from the mid-1800s
0:17:39 > 0:17:42by companies like Fry's and Cadburys.
0:17:42 > 0:17:46Britain actually made the first chocolate bars in the world
0:17:46 > 0:17:50and mass production meant that eventually everyone could afford some.
0:17:50 > 0:17:53This sort of chocolate is familiar to us all.
0:17:53 > 0:17:57Cheap and dependable, but with a low percentage of cocoa solids.
0:17:58 > 0:18:02But chocolate was once a far more upmarket and exotic treat.
0:18:04 > 0:18:06According to the diaries of Samuel Pepys,
0:18:06 > 0:18:10the first chocolate shop was opened up in London in 1657
0:18:10 > 0:18:12on the instructions of Charles II,
0:18:12 > 0:18:16- who liked to take his mistresses there.- Hey!
0:18:16 > 0:18:19And in those days, they didn't have fancy chocolates.
0:18:19 > 0:18:21It was only served as a drink.
0:18:21 > 0:18:24- Hi, Chantelle. - Hi, how are you?- I'm all right.
0:18:24 > 0:18:26There's chocolate in the air!
0:18:26 > 0:18:28'Chantelle, the owner of this chocolate heaven,
0:18:28 > 0:18:32'has recreated a 400-year-old recipe for us to try.'
0:18:32 > 0:18:35We've actually ground some cocoa beans to make it.
0:18:35 > 0:18:40We've added all sorts of things like egg, milk, orange flower, spices.
0:18:40 > 0:18:42So it's rich and thick.
0:18:43 > 0:18:46And I'm going to just put in a little jasmine blossom,
0:18:46 > 0:18:49- because they used to put flowers in. - Thank you.
0:18:49 > 0:18:50Oh, wow!
0:18:52 > 0:18:55The jasmine, as well, you can smell that.
0:18:55 > 0:18:57It's like the scent of a refined chocolate.
0:18:57 > 0:19:01You can see how opulent this drink would be.
0:19:01 > 0:19:03And how cutting-edge it would be at the time.
0:19:03 > 0:19:05It's luxurious, and it's a stimulant as well.
0:19:05 > 0:19:09This is how we can see it being the food of love, really. It's...
0:19:10 > 0:19:13This is very seductive, isn't it?
0:19:13 > 0:19:16Chocolate has an even spicier side to its history
0:19:16 > 0:19:18going back much further in time.
0:19:19 > 0:19:23In 16th-century Mexico, where cocoa was first consumed by the Aztecs,
0:19:23 > 0:19:27it was highly prized and reserved for nobles and priests.
0:19:28 > 0:19:31And the ladies were forbidden to drink it.
0:19:31 > 0:19:34Apparently, if you gave chocolate to the women,
0:19:34 > 0:19:38it was just a bit too dangerous. They got out of control.
0:19:38 > 0:19:40Wait a minute, what do you mean?
0:19:40 > 0:19:43- That's why I give my wife a box of chocolates.- Exactly!
0:19:43 > 0:19:46No, it was absolutely considered too sacred
0:19:46 > 0:19:49and too valuable to give to women.
0:19:49 > 0:19:51# Never know how much I love you... #
0:19:51 > 0:19:54The Aztecs used to be quite experimental with their use of cocoa.
0:19:54 > 0:19:58And a popular drink at the time was chilli cacao,
0:19:58 > 0:20:00meaning "chilli chocolate".
0:20:00 > 0:20:02So we're just going to make a complete mess
0:20:02 > 0:20:04and pour it on the table.
0:20:04 > 0:20:07'So we thought we'd try this exotic combination.'
0:20:07 > 0:20:12And we've asked chocolatier Barry Johnson to whip up a chocolate mix.
0:20:12 > 0:20:16- And this is temporary? - This is temporary.- OK.
0:20:16 > 0:20:18So the phase of heating,
0:20:18 > 0:20:21cooling and then slightly reheating the chocolate
0:20:21 > 0:20:24will make a nice even texture.
0:20:24 > 0:20:27I'll tell you what, it's a dark art, a chocolatier, isn't it?
0:20:27 > 0:20:29- It is. Yes!- It is.
0:20:29 > 0:20:31When do we get to the good bit, like eating it?
0:20:31 > 0:20:33It's coming, it's coming. Be patient!
0:20:33 > 0:20:37That's the one thing with chocolate. It can't be rushed.
0:20:37 > 0:20:39Just like a good woman.
0:20:39 > 0:20:41But we're taking our lead from the Aztecs
0:20:41 > 0:20:44and we're going to try chillies dipped in chocolate.
0:20:51 > 0:20:55- It's a lovely texture. - Oh, wow.- Oh, yes.
0:20:55 > 0:20:57Definitely not for the fainthearted.
0:21:00 > 0:21:02A-ha!
0:21:03 > 0:21:05Haa-ii-ya!
0:21:06 > 0:21:09You've got chocolate on your shnezzer, dude, now.
0:21:09 > 0:21:13I reckon what you could do, you could deseed the chillies first.
0:21:13 > 0:21:16And then it would be great.
0:21:16 > 0:21:19Or suck the chocolate off them. Flaming Nora!
0:21:21 > 0:21:27- I'll tell you what, though. You feel a bit...you know what I mean?- What?
0:21:27 > 0:21:28Arriba, arriba?
0:21:28 > 0:21:32- Yeah.- Andele. Andele. Por ti sere. - That's all right, eh?
0:21:32 > 0:21:34Yo no soy marinero. Soy capitan.
0:21:34 > 0:21:36MUSIC: "La Bamba" by Ritchie Valens
0:21:39 > 0:21:41Those Aztecs were pretty canny, really.
0:21:41 > 0:21:44So we're going to have a bit of a Hairy Bikers experiment
0:21:44 > 0:21:46with their ideas.
0:21:46 > 0:21:52- DRUMMING ON POTS AND PANS - # Bamba, bamba! Bamba, bamba! #
0:21:52 > 0:21:55- Hey!- Time for chilli.- Ye-ee-s!
0:21:55 > 0:21:58This is gourmet chilli.
0:21:58 > 0:21:59Gourmet chilli on a budget.
0:21:59 > 0:22:01MUSIC: "ABC" by Jackson 5
0:22:01 > 0:22:04Paula told us that Alison and Gerald like traditional food
0:22:04 > 0:22:08and you can't really get any more traditional than an old-school chilli con carne.
0:22:08 > 0:22:11But there's an easy way to turn this yawnsome dish
0:22:11 > 0:22:16into gourmet gold, with the addition of one unusual special ingredient.
0:22:17 > 0:22:19Cue the drumroll...
0:22:19 > 0:22:23For our next recipe, we're going to make a chilli con carne.
0:22:23 > 0:22:24With chocolate.
0:22:26 > 0:22:27By adding chocolate,
0:22:27 > 0:22:32our chilli's being raised from the average Joe to a culinary superstar.
0:22:32 > 0:22:36Unusual food combinations like this really are worth giving a go.
0:22:36 > 0:22:40All it takes is that special pairing of flavours and a leap of faith,
0:22:40 > 0:22:43and there are plenty out there like...
0:22:43 > 0:22:44apple pie with cheese...
0:22:44 > 0:22:46strawberries in balsamic vinegar...
0:22:46 > 0:22:49Even vindaloo ice cream.
0:22:49 > 0:22:54The starting point is like an ordinary chilli, with chopped onions and celery.
0:22:54 > 0:22:55But here's a difference...
0:22:55 > 0:22:58We're using two different types of beef -
0:22:58 > 0:23:02500g of diced beefsteak and 500g of mince -
0:23:02 > 0:23:05which give the chilli a more luxurious texture.
0:23:05 > 0:23:06Into a hot pan goes the beef.
0:23:09 > 0:23:13Brown that off, nice colour, take it out, set it aside.
0:23:13 > 0:23:15Do the same with the mince.
0:23:16 > 0:23:19The more expensive steak provides an upmarket bite
0:23:19 > 0:23:22with a much cheaper mince making up the volume in the pan.
0:23:23 > 0:23:26Any fat in the mince just adds to the flavour.
0:23:26 > 0:23:28We're cooking enough for about eight portions,
0:23:28 > 0:23:32so you can freeze the rest and have an impressive dinner on hand
0:23:32 > 0:23:34whenever a friend pops round unexpectedly.
0:23:35 > 0:23:41Chocolate, as one of the primary ingredients in the humble chilli, elevates it to gourmet status.
0:23:42 > 0:23:44Get it wrong, you've got mud.
0:23:44 > 0:23:46Get it right, you've got a culinary treasure.
0:23:46 > 0:23:48You have a fiesta on your tongue.
0:23:48 > 0:23:51And we are talking dark, bitter chocolate.
0:23:51 > 0:23:54You know, the kind of 80% cocoa solid stuff.
0:23:54 > 0:23:58- You know, it's not like a melted Easter egg chucked in for a laugh.- No.
0:23:59 > 0:24:02Once the beefsteak and the mince are nicely browned,
0:24:02 > 0:24:03take them out of the pan.
0:24:03 > 0:24:06And I'm going to sweat down me red onions,
0:24:06 > 0:24:09me white onions and me celery in the beef juices.
0:24:09 > 0:24:12I might need to put a bit more oil in there.
0:24:12 > 0:24:17Certainly need to turn that down, cos, after all, we're not making burger van onions.
0:24:27 > 0:24:30And just give them a stir so all of those beef juices in the oil
0:24:30 > 0:24:37coats that lovely celery, onion mix. There we are.
0:24:38 > 0:24:42This chilli might be gourmet but it's still cheap as chips to make.
0:24:44 > 0:24:48These are generous portions and this is coming in about two quid a head.
0:24:48 > 0:24:51- You canna whack that, can you? - Even with the chocolate.
0:24:51 > 0:24:55Right, they're going down. I've just got a couple of minutes to go on those.
0:24:55 > 0:24:58I'd better go and get the rest of the ingredients.
0:24:59 > 0:25:03Here you are, Kingy! Hewn from the font of flavour.
0:25:03 > 0:25:05- Oohh!- Ohhh!
0:25:05 > 0:25:09Right, the time has come to start building up the flavours.
0:25:09 > 0:25:11Take one dried chipotle chilli...
0:25:11 > 0:25:14Come here, come here. Have a smell of that.
0:25:14 > 0:25:17I know it looks like something found in some dead person's sock,
0:25:17 > 0:25:21but it's full of flavour and has got a slightly smoky thing. Lovely.
0:25:21 > 0:25:23It does look like a Christian relic, doesn't it?
0:25:23 > 0:25:25You see there, encased in crystal,
0:25:25 > 0:25:27in a cathedral in some suburb of France.
0:25:27 > 0:25:29St Peter's left foot!
0:25:29 > 0:25:32- Hi-ho, obedience! Right... - There you go.
0:25:32 > 0:25:36We'll just liven up that left foot with a tablespoon of chilli flakes.
0:25:38 > 0:25:42To really spice things up, add half a tablespoon of chilli powder,
0:25:42 > 0:25:46two teaspoons of oregano and two tins of chopped tomatoes.
0:25:46 > 0:25:50Now, top tip when you're cooking with tomatoes in anything,
0:25:50 > 0:25:52use a wooden spoon.
0:25:52 > 0:25:55You know sometimes when you get that metallic taste
0:25:55 > 0:25:58when you're cooking with tomatoes and you've used a metal spoon?
0:25:58 > 0:26:00There is a chemical reaction between the acidity in the tomatoes
0:26:00 > 0:26:03and the spoon, you see, and it goes all...phew!
0:26:03 > 0:26:06Next, add half a litre of beef stock to bring out all the flavours.
0:26:07 > 0:26:10That chipotle chilli now is going to go...
0:26:10 > 0:26:13- MEXICAN ACCENT:- "Oh, I am relaxing in that bath full of broth.
0:26:13 > 0:26:17"I will swell up and give my lovely smoky chilli flavour out.
0:26:17 > 0:26:19"Ooh!"
0:26:20 > 0:26:23Mrs Miggins, come and have a look at that!
0:26:23 > 0:26:26Look, it's got more lustre on it than your reproduction furniture.
0:26:26 > 0:26:28Look at that!
0:26:28 > 0:26:32'Now add the beans. We're using a 400g tin of kidney beans
0:26:32 > 0:26:37'but adding the same amount of black-eyed peas too, to mix it up a bit,
0:26:37 > 0:26:41'and three tablespoons of light brown sugar - it's a killer combo.'
0:26:41 > 0:26:45Honestly, it all works because the tomatoes can be quite sour,
0:26:45 > 0:26:48the sugar livens it up and the chocolate is bitter.
0:26:48 > 0:26:52It'll all come right in the end. Uno!
0:26:52 > 0:26:54Dos!
0:26:54 > 0:26:57Three!
0:26:57 > 0:27:02What I'm going to do is put the lovely beef, chunked, in.
0:27:02 > 0:27:07Oh, that beef's saying, "I am in that Jacuzzi of flavour.
0:27:07 > 0:27:09"Now I will give my all."
0:27:09 > 0:27:12And then, you see, look, textual differences going on.
0:27:12 > 0:27:17- You get a bit of chew, a bit of melt, the lot. Lovely.- Mmm!
0:27:18 > 0:27:23Just make sure that you turn the meat all the way through
0:27:23 > 0:27:25so it's evenly distributed through the dish.
0:27:25 > 0:27:29I love this recipe - all the colours of a Mexican market.
0:27:31 > 0:27:33Now, whack the lid on your pan
0:27:33 > 0:27:37and stick it in the oven at 140 degrees for two to three hours.
0:27:37 > 0:27:39# Chilli con carne... #
0:27:39 > 0:27:42Slow cooking like this tenderises the meat
0:27:42 > 0:27:45and intensifies all of those flavours.
0:27:45 > 0:27:46Ahhh!
0:27:48 > 0:27:53- Look at that! Look at that chilli! - It's just pure flavour.
0:27:53 > 0:27:58The thing is, though, that, to me, it's like a bride without a veil.
0:27:58 > 0:28:02- It's like Fred without Astaire. - A ladder without rungs.
0:28:02 > 0:28:05- And do you know what's missing? Chocolate.- Chocolate.
0:28:09 > 0:28:13After a great deal of experimentation, we have found
0:28:13 > 0:28:17the optimum measurement of chocolate for a pan of this size is 75g.
0:28:17 > 0:28:22Half a big bar of very bitter, dark chocolate
0:28:22 > 0:28:25and just break it into chunks and watch it melt.
0:28:25 > 0:28:28It's melting. Oh, yeah!
0:28:28 > 0:28:30Oh, you can smell it as well!
0:28:30 > 0:28:33- Beautiful, isn't it?- Yes.
0:28:33 > 0:28:36Now, look what it's done, though. Look at the sheen that's on it.
0:28:36 > 0:28:40Have a look - it's just gone... All the colours have gone really deep.
0:28:40 > 0:28:42- Now, we need a few garnishes, don't we?- Yes.
0:28:42 > 0:28:45Some spring onions, some salad cream and some coriander.
0:28:46 > 0:28:50These extra flavours will make it feel even more decadent.
0:28:50 > 0:28:52Throw in some salt and freshly ground pepper
0:28:52 > 0:28:57and you've got a gourmet chopped chilli of epic proportions.
0:28:57 > 0:29:00There's a lot there.
0:29:00 > 0:29:02- There's a lot of portions there. - It is.
0:29:09 > 0:29:12- Oh, hey, that is lovely. - That is so good.
0:29:13 > 0:29:16What's great is those chunks of beef are one thing,
0:29:16 > 0:29:19and then the mince...
0:29:19 > 0:29:21just gi...
0:29:21 > 0:29:23gives a savoury note for the...
0:29:25 > 0:29:28I know this is meant to be dinner for two,
0:29:28 > 0:29:30but this one, I'm not sharing.
0:29:36 > 0:29:38Chocolate and chilli?
0:29:38 > 0:29:40Not a match you'd think was made in heaven,
0:29:40 > 0:29:43but these two are perfect gourmet partners.
0:29:49 > 0:29:52It's definitely delicious and traditional,
0:29:52 > 0:29:54but Alison and Gerald love Italian food
0:29:54 > 0:29:57and I think that's where we need to focus.
0:29:57 > 0:29:58So, after some debate,
0:29:58 > 0:30:01we've come up with a starter that's proper Italian.
0:30:01 > 0:30:05But on this show, ordinary food isn't good enough. Oh, no!
0:30:05 > 0:30:07It's got to be a cut above.
0:30:07 > 0:30:11For the starter we're going to bake figs stuffed with a dreamy
0:30:11 > 0:30:13Dolcelatte cheese wrapped up in Parma ham.
0:30:13 > 0:30:17The sweet taste of the figs is offset by the strong cheese
0:30:17 > 0:30:20and lifted up by the ham's salty tang.
0:30:25 > 0:30:27With our fig starter in mind, we'd better get cracking
0:30:27 > 0:30:31on the ingredients and spend our money wisely.
0:30:31 > 0:30:34As we're going to be cooking Italian, where better to go
0:30:34 > 0:30:39shopping than an Italian deli staffed by an Italian family?
0:30:39 > 0:30:42- It's like a palace of creativity. - Oh, it's wonderful.
0:30:42 > 0:30:45Places like this stock a better range of ingredients,
0:30:45 > 0:30:49with several types of Gorgonzola and three kinds of Parma ham.
0:30:49 > 0:30:53They're about getting the right ingredient for the right job.
0:30:53 > 0:30:56- Got the list.- Oh, nice one, dude!
0:30:56 > 0:30:58We're looking for a particular type of Parma ham -
0:30:58 > 0:31:00- you seem to have several. - We do, there's quite a few.
0:31:00 > 0:31:04You're going to be, what, cooking with it, wrapping with it, eating it?
0:31:04 > 0:31:06- We're going to wrap and roast. - Can we have some prosciutto, please?
0:31:06 > 0:31:09- Good morning.- Good morning.
0:31:09 > 0:31:12This is what I call shopping! Try before you buy.
0:31:12 > 0:31:14At least have one each.
0:31:14 > 0:31:17This prosciutto is two-thirds of the price of the Parma ham
0:31:17 > 0:31:21we had in mind, but it does the job and it's just as tasty.
0:31:21 > 0:31:22Quids in! Back of the net.
0:31:22 > 0:31:26This is aged for 18 months. It does all the same things, but the pigs aren't reared in Parma,
0:31:26 > 0:31:30- so they can't call it Parma ham or they can't call it San Daniele. - It's prosciutto?
0:31:30 > 0:31:34Hence the difference in the price. If you're cooking with it, it's perfect, it's exactly what you want.
0:31:34 > 0:31:36- Look at that!- With a smile as well!
0:31:36 > 0:31:39THEY LAUGH AND CHEER
0:31:40 > 0:31:44We want to wrap the figs in the ham, bake the figs,
0:31:44 > 0:31:46and we want to melt some blue cheese.
0:31:46 > 0:31:50We thought a Dolcelatte or something on the top?
0:31:50 > 0:31:53We have Dolcelatte, but you can't buy Dolcelatte in Italy,
0:31:53 > 0:31:56so the real stuff is Gorgonzola.
0:31:56 > 0:31:58If you're melting it, you want something a bit creamier
0:31:58 > 0:32:00and a bit of flavour behind it.
0:32:00 > 0:32:02With expensive ingredients,
0:32:02 > 0:32:05you want to buy the correct amount you need for your recipe.
0:32:05 > 0:32:08That's beautiful, absolutely beautiful.
0:32:08 > 0:32:11There are specialist delis and wholesalers like this
0:32:11 > 0:32:13dotted all around the country.
0:32:13 > 0:32:17It's sometimes worth paying a bit more for special ingredients,
0:32:17 > 0:32:19as they can really transform your dish.
0:32:22 > 0:32:27And it's not just about flavour, but how you present it.
0:32:27 > 0:32:30Think of low-cost Italian food and you think pasta.
0:32:30 > 0:32:31But, if you're not careful,
0:32:31 > 0:32:35pasta can be as dull as a dodo's family reunion.
0:32:35 > 0:32:37For an anniversary dinner for two,
0:32:37 > 0:32:40we're not talking spag bol plonked out on a plate.
0:32:40 > 0:32:44Oh, no. We need to find something much more gourmet.
0:32:44 > 0:32:47The job of pasta is to play host to the flavours you add in.
0:32:47 > 0:32:49It's really there to give you texture
0:32:49 > 0:32:52and a platform for all those different tastes.
0:32:56 > 0:32:59And here's a great tip for presentation.
0:32:59 > 0:33:02Twisting the linguine around a carving fork not only makes it look
0:33:02 > 0:33:05really stylish, but spreads all the beautiful flavours
0:33:05 > 0:33:07through it evenly.
0:33:08 > 0:33:11Pasta might be a familiar favourite when times are hard,
0:33:11 > 0:33:16but with the right handling, it can also be the height of gourmet.
0:33:17 > 0:33:21# London calling to the faraway towns
0:33:21 > 0:33:24# Now war is declared and battle come down... #
0:33:24 > 0:33:27I think linguine is a good start for Paula's main course,
0:33:27 > 0:33:29but we need to come up with some cheap
0:33:29 > 0:33:33and splendiferous flavours to snuggle up next to it.
0:33:33 > 0:33:35A great place to stare in love and admiration
0:33:35 > 0:33:40at perfectly cooked low-cost food is on the set menus of top restaurants.
0:33:40 > 0:33:44- And there we go, boys.- Hey! - Absolutely fantastic.
0:33:44 > 0:33:47'And what better way to get some inspiration for our main course
0:33:47 > 0:33:51'than borrowing the set menu secrets of a Michelin-starred chef!'
0:33:51 > 0:33:54'We've come to the big smoke to see a chef
0:33:54 > 0:33:56'who is a magician in the kitchen.'
0:33:57 > 0:34:02I have come here to experience what perhaps is the most romantic,
0:34:02 > 0:34:04wonderful dinner for two in the world.
0:34:04 > 0:34:08It is at the two Michelin star L'Atelier de Joel Robuchon.
0:34:08 > 0:34:11But there is only one snag - him!
0:34:13 > 0:34:16Don't spoil it for me. It's not...not right.
0:34:20 > 0:34:24Olivier Limousin has been cheffing for 20 years
0:34:24 > 0:34:27and came here seven years ago to dazzle punters
0:34:27 > 0:34:30with exquisite food and artistry on a plate.
0:34:32 > 0:34:36His dishes are basically as good as it gets - the show-off!
0:34:36 > 0:34:40Olivier's restaurant is like the Tate Modern of food -
0:34:40 > 0:34:43all intricate shapes and terms you don't understand,
0:34:43 > 0:34:45but with world-class art on display.
0:34:46 > 0:34:48If we're going to learn how to make things look good,
0:34:48 > 0:34:51it may as well be from the best.
0:34:51 > 0:34:53If you want to make something for your love,
0:34:53 > 0:34:55you have to create something special.
0:34:57 > 0:34:59One of the jewels in Olivier's crown
0:34:59 > 0:35:02is his set menu flattened chicken breast,
0:35:02 > 0:35:05that begins with sliced artichoke and cherry tomatoes.
0:35:07 > 0:35:10I noticed you've left the stalks on the tomatoes?
0:35:10 > 0:35:12Yes, because it will be beautiful on the plate.
0:35:12 > 0:35:14There's more elegance with the tomato like this.
0:35:14 > 0:35:17- It's very elegant.- It's beautiful.
0:35:17 > 0:35:19'The ingredients could hardly be simpler or cheaper.'
0:35:19 > 0:35:21I think you're a genius.
0:35:21 > 0:35:24Yeah, we love you - you're great.
0:35:27 > 0:35:31Just a little colour on those artichokes. Just enough, isn't it?
0:35:31 > 0:35:36And you can keep it on the first pan. It will stay...finish to cook.
0:35:36 > 0:35:39Flattening your chicken breast will make it go a lot further,
0:35:39 > 0:35:42and it's something you can ask your butcher to do.
0:35:43 > 0:35:46- Why did the chicken cross the road? - Don't know.- To see his flat mate!
0:35:46 > 0:35:48FAKE LAUGHTER
0:35:49 > 0:35:51Is it just me?
0:35:52 > 0:35:56After a quick bit of seasoning, this chicken's ready to fry.
0:35:56 > 0:36:00The beauty of it being so thin is it barely takes any time to cook.
0:36:02 > 0:36:04Oh, man!
0:36:05 > 0:36:08See, the colour's perfect.
0:36:08 > 0:36:10And it's only been in there a few minutes,
0:36:10 > 0:36:12so you know the inside's going to be juicy.
0:36:12 > 0:36:17Even the way he flicks his spoon, I mean it's got style and finesse.
0:36:17 > 0:36:18It has, it has.
0:36:20 > 0:36:25You know, I love the way the chicken is echoing the shape of the plate.
0:36:25 > 0:36:27'And that's no coincidence.
0:36:27 > 0:36:31'For Olivier, it's a simple recipe where presentation's the key.'
0:36:33 > 0:36:36Is it true you never put even numbers on a plate of food?
0:36:36 > 0:36:38- No, never.- Never.
0:36:38 > 0:36:41Yeah - one, three, five, seven, nine's good.
0:36:41 > 0:36:43- Two, four, six, eight - bad.- No.
0:36:43 > 0:36:47The way the artichoke is nonchalantly leaning
0:36:47 > 0:36:51against the tomato... That's not food, that's art.
0:36:51 > 0:36:56And I will put some tomato confit and lemon confit.
0:36:56 > 0:36:59'Look at that, tweezers!
0:36:59 > 0:37:03'Olivier delicately places more of those Parmesan shavings,
0:37:03 > 0:37:05'and then the whole lot's topped off
0:37:05 > 0:37:09'with some baby gem lettuce leaves in a fresh dressing.'
0:37:10 > 0:37:13'The skill of a Michelin-starred chef doesn't come cheap,
0:37:13 > 0:37:15'but you can create great dishes at home
0:37:15 > 0:37:18'using the same sort of food for a fraction of the price.'
0:37:19 > 0:37:22Do you know, it's the most wonderful plate of food.
0:37:24 > 0:37:27You know, the application of those ingredients on that plate,
0:37:27 > 0:37:32with the love, care, skill and dexterity that Olivier possesses
0:37:32 > 0:37:35has made what are simple ingredients
0:37:35 > 0:37:38- into the most exquisite plate of food.- Yeah.
0:37:41 > 0:37:43And Olivier's cooking has got us thinking.
0:37:43 > 0:37:45Different cuts of chicken
0:37:45 > 0:37:48offer all kinds of options for texture and taste.
0:37:48 > 0:37:51It's versatile and low cost.
0:37:51 > 0:37:53It also goes brilliantly with tomatoes,
0:37:53 > 0:37:56which is a classic Italian combo with pasta.
0:37:56 > 0:37:59So after racking our brains to give Alison and Gerald
0:37:59 > 0:38:02a real gourmet Italian experience,
0:38:02 > 0:38:07we're going to create a main course pasta dish of chicken puttanesca.
0:38:07 > 0:38:10Our puttanesca is based on an authentic Italian recipe
0:38:10 > 0:38:14which combines tomatoes, basil, anchovies and capers.
0:38:16 > 0:38:19The big question is, how do we do it on a budget?
0:38:21 > 0:38:24I'm feeling pretty chilled out about it, but somebody else isn't.
0:38:26 > 0:38:28You see, what I've been thinking is, it's the cost.
0:38:28 > 0:38:32It's like chicken, you know, it's the thighs, as opposed to the breast.
0:38:32 > 0:38:34It's not saying we shouldn't buy the breast,
0:38:34 > 0:38:37it's just that there might be something in the thighs that's going to be a better option.
0:38:37 > 0:38:39- Dave?- Yes?
0:38:39 > 0:38:41I'm in the bath!
0:38:41 > 0:38:45I tell you what, though, the economic situation in the country
0:38:45 > 0:38:48is not going to stop just because you're having a scrub and a soap.
0:38:48 > 0:38:50Anyway, but then, you see,
0:38:50 > 0:38:52what we've got to rationalise ourselves in is using
0:38:52 > 0:38:55what money we have to get the best possible resources...
0:38:55 > 0:38:57DAVE FADES AWAY
0:38:59 > 0:39:02So, we know what we want to cook, but can we really get away
0:39:02 > 0:39:05with using a cheaper cut of meat to cook a gourmet dinner?
0:39:05 > 0:39:08I think we need a second opinion.
0:39:08 > 0:39:10To choose key ingredients without breaking the bank,
0:39:10 > 0:39:13it's always worth talking to the experts.
0:39:13 > 0:39:15- Hello, Roy.- Hello, Hairy Bikers.
0:39:15 > 0:39:18'Take cuts of meat - the best way to find out what you really need
0:39:18 > 0:39:21'is to talk to a butcher.'
0:39:21 > 0:39:25We need to pick your brains, really. We need some meat.
0:39:25 > 0:39:27We think we're going to go for chicken,
0:39:27 > 0:39:30but what we're trying to impress with people,
0:39:30 > 0:39:33people go to the supermarkets and they buy the chicken supremes,
0:39:33 > 0:39:35but if you're doing something, maybe with a sauce,
0:39:35 > 0:39:37the thigh's juicier, isn't it?
0:39:37 > 0:39:41- Unusually, they're tastier than the other cuts.- Yes.
0:39:41 > 0:39:42But people don't realise that.
0:39:42 > 0:39:48It can be up to £6 per kilo cheaper to buy chicken thighs than fillets.
0:39:48 > 0:39:49And, in our puttanesca recipe,
0:39:49 > 0:39:53they're actually going to give us a better flavour as well.
0:39:53 > 0:39:55- Thank you very much.- Brilliant.
0:39:55 > 0:39:57- Thanks, Roy.- Cheers, Roy. Thank you.
0:39:58 > 0:40:00Well, that just leaves dessert.
0:40:00 > 0:40:03So, we're going to experiment with a real corker of a recipe,
0:40:03 > 0:40:08but adding a little gourmet twist for Paula's parents.
0:40:08 > 0:40:09Now, you might think that
0:40:09 > 0:40:12making gourmet desserts is all complicated,
0:40:12 > 0:40:14like a kind of pudding origami.
0:40:14 > 0:40:17But our next recipe is simplicity itself.
0:40:17 > 0:40:22We're making a dish that uses simple ingredients for cracking flavours.
0:40:22 > 0:40:24It's one of those special desserts,
0:40:24 > 0:40:28it's like you put it down and she goes, "Oh?"
0:40:28 > 0:40:30And he goes, "Oooh!"
0:40:30 > 0:40:35It's a poached pear in a cardamom, cinnamon and chilli syrup with...
0:40:35 > 0:40:38..a salt caramel.
0:40:41 > 0:40:44You can make this sensational poached pear dessert
0:40:44 > 0:40:46for about £1.90 per portion.
0:40:46 > 0:40:48Now, how's that for value?
0:40:49 > 0:40:52The beauty of this delicious dessert is that you can
0:40:52 > 0:40:54poach your pears a day or two in advance.
0:40:54 > 0:40:58Doing it this way gives you more time to savour with your guest.
0:40:58 > 0:41:01- Righto, chieftain, let's poach pears!- There you are, tea towel.
0:41:01 > 0:41:04- It's obligatory. - Shall we get the liquor on?
0:41:04 > 0:41:06Yeah, let's do that and then we'll peel our pears.
0:41:06 > 0:41:10The basis for these poached pears is pear cider.
0:41:10 > 0:41:13Pear cider is often thought of as being a bit trendy now,
0:41:13 > 0:41:16but it's been around in Britain an awful long time - perry -
0:41:16 > 0:41:19- it's as old as, well, apple cider. - Yeah, it's true.
0:41:19 > 0:41:22- You're partial to pear cider, aren't you?- It does make us giggle!
0:41:22 > 0:41:24It sends him stupid!
0:41:24 > 0:41:27For this, we need a bottle-and-a-half of pear cider.
0:41:27 > 0:41:31We start with that, put the sugar in and make a pear cider syrup.
0:41:31 > 0:41:32Get in!
0:41:34 > 0:41:38Boiling alcohol and sugar is the basis of many a good syrup,
0:41:38 > 0:41:40but with those flavours from the perry,
0:41:40 > 0:41:42this one's a bit extra special.
0:41:44 > 0:41:47We have dinner for two, let's get hot - some ginger.
0:41:47 > 0:41:51'You'll need to chop up a 2.5cm piece and add it to the pan.'
0:41:51 > 0:41:54In this country we've been using ingredients like ginger,
0:41:54 > 0:41:58cardamom, chilli and other spices for donkey's years to liven up
0:41:58 > 0:42:01what could otherwise be just relatively ordinary foods.
0:42:04 > 0:42:07To that, put in a chilli.
0:42:07 > 0:42:09If you don't want it hot, don't pierce the chilli.
0:42:09 > 0:42:13If you want it to be spicy, a little slash down the side.
0:42:16 > 0:42:20Cloves, cinnamon and cardamom pods work particularly well together,
0:42:20 > 0:42:22giving an exotic, luxury flavour.
0:42:24 > 0:42:26It's a great opportunity to break out
0:42:26 > 0:42:29all those spices from the cupboard that you never really use.
0:42:32 > 0:42:34Now, the pears. You don't just chuck them in.
0:42:34 > 0:42:37You peel them and leave the stalk intact.
0:42:37 > 0:42:41It's lovely - you can pick it up and just gnaw it. Peel them carefully.
0:42:41 > 0:42:45- Be gentle.- Love your pear.
0:42:45 > 0:42:47And by peeling the pears, it allows
0:42:47 > 0:42:52all those exotic gourmet spices to be absorbed into the flesh.
0:42:52 > 0:42:55So every mouthful tastes as good as the next.
0:42:55 > 0:42:57There you are - look at that little beauty.
0:42:57 > 0:43:00You just pop that in your syrup.
0:43:00 > 0:43:01Pop!
0:43:03 > 0:43:07Pop the rest of the pears in the syrup and bring to the boil.
0:43:07 > 0:43:09We're cooking four.
0:43:09 > 0:43:11That's two for your dessert
0:43:11 > 0:43:14and two for you to have all to yourself the following day.
0:43:15 > 0:43:18- Right, is that boiling, Kingy? - Yes, mate, it is.- Great.
0:43:18 > 0:43:20Turn this down to a gentle simmer.
0:43:20 > 0:43:22Poaching isn't boiling.
0:43:22 > 0:43:24Poaching is just at that point of a gentle simmer
0:43:24 > 0:43:26and it's very relaxing,
0:43:26 > 0:43:30and it kind of lulls it into this false sense of security and comfort
0:43:30 > 0:43:32in that bath of sweet spice.
0:43:34 > 0:43:38There's one more tasty spice to add to the syrup, and that's vanilla.
0:43:38 > 0:43:40We're using seeds freshly scraped from the pods,
0:43:40 > 0:43:43rather than vanilla extract.
0:43:43 > 0:43:46They not only provide a subtle hint of flavour
0:43:46 > 0:43:49but add a touch of class as to how the dish looks too.
0:43:49 > 0:43:53If you want gourmet, fresh ingredients are always best.
0:43:53 > 0:43:54Because of the way they're produced,
0:43:54 > 0:43:58vanilla pods are expensive, at around £1.70 each.
0:43:58 > 0:44:02But with all that flavour, they are definitely worth splashing out on.
0:44:03 > 0:44:06Just take the point of your knife and run it down the vanilla pod.
0:44:06 > 0:44:12Scrape out all the seeds - that wonderful, wonderful black gold.
0:44:12 > 0:44:13- Oh, look at that.- I know...
0:44:13 > 0:44:17It's so satisfying when you do that, isn't it? It's lovely.
0:44:17 > 0:44:20Just look at that, it's like spice caviar.
0:44:23 > 0:44:25And for good measure, just put in the pod.
0:44:29 > 0:44:32- Cartouche.- Cartouche touche.- Yes!
0:44:34 > 0:44:36'That's a fancy French word.
0:44:36 > 0:44:40'In cooking terms, though, it means a bit of circular greaseproof paper
0:44:40 > 0:44:44'a bit larger than your pan that you place over your pears.
0:44:44 > 0:44:48'It keeps the moisture in the pan and it intensifies the taste.
0:44:48 > 0:44:51'Leave the pears to cook for about 35 to 45 minutes,
0:44:51 > 0:44:53'or until they're tender.'
0:44:53 > 0:44:56The cartouche has wilted.
0:44:56 > 0:44:57Oh, look at them, they're all golden.
0:44:57 > 0:45:00And that syrup, it's gift from the gods!
0:45:01 > 0:45:03It's spicy, it's sweet, it's savoury...
0:45:03 > 0:45:06Oh, yeah, all those flavours have properly infused
0:45:06 > 0:45:07and they smell fantastic.
0:45:07 > 0:45:11I think we should get those pears out and put them really safe before we make the caramel.
0:45:11 > 0:45:13On its way...
0:45:13 > 0:45:17Part of everyday gourmet is taking what could be
0:45:17 > 0:45:19relatively ordinary food
0:45:19 > 0:45:23and giving it that special attention that it really deserves.
0:45:23 > 0:45:24How lovely.
0:45:26 > 0:45:28- Quite beautiful, aren't they? - Absolutely gorgeous.
0:45:32 > 0:45:35- That's only the beginning.- Oh!
0:45:40 > 0:45:43Don't worry, that spicy syrup is not going to waste.
0:45:43 > 0:45:46It's the cornerstone of your salted-caramel sauce.
0:45:47 > 0:45:51You could make brilliant martinis with that, couldn't you?
0:45:51 > 0:45:54- It smells fantastic.- Use it like the ultimate golden syrup.
0:45:54 > 0:45:57Pour the syrup through a sieve but keep the chilli
0:45:57 > 0:46:00and vanilla pod to one side. You'll be needing those later.
0:46:02 > 0:46:05You want about 200ml of this reserved syrup.
0:46:05 > 0:46:08That's not muck and dust, you know, that's vanilla.
0:46:08 > 0:46:09That'll be enough.
0:46:09 > 0:46:13- I think so.- We have to boil that and reduce it by volume by half.
0:46:20 > 0:46:21That's it.
0:46:21 > 0:46:24Turn down to a simmer... add some cream
0:46:24 > 0:46:28and let that simmer away for a further two minutes.
0:46:28 > 0:46:33It's whipping cream and you'll need to add about 300ml.
0:46:33 > 0:46:36It's tasty, it's spicy, it's really rather racy...
0:46:36 > 0:46:38- Two minutes on the bubble.- Oh, yes.
0:46:40 > 0:46:43When the spicy-caramel sauce has simmered down,
0:46:43 > 0:46:46what we add next might be a bit of a shock. Are you ready?
0:46:47 > 0:46:49A teaspoon of sea salt!
0:46:49 > 0:46:53This accentuates the caramel and offsets the fruity flavour of
0:46:53 > 0:46:58the pear, and it's really quite in vogue at the moment, don't you know?
0:46:58 > 0:47:00Oh, yeah...
0:47:00 > 0:47:03Remember, there's chilli, cardamom, ginger,
0:47:03 > 0:47:05all manner of good things in there.
0:47:08 > 0:47:09Isn't that bonnie?
0:47:09 > 0:47:12It's just the simplicity, it's perfect,
0:47:12 > 0:47:16- it's really rather Japanese.- Yeah! - It is, isn't it? It's a bonsai.
0:47:16 > 0:47:17- Shall we?- Yes.
0:47:22 > 0:47:23Oh, hey...
0:47:25 > 0:47:29The poached pear has taken on all of those flavours in that syrup
0:47:29 > 0:47:32- that we made. Absolutely superb. - Oh,
0:47:32 > 0:47:34the pear is succulent...
0:47:36 > 0:47:40- Very, very good. - I think that's a result, dude.
0:47:41 > 0:47:45Simple ingredients, cooked simply for world-class flavour.
0:47:45 > 0:47:50All for around £1.90 per portion. What a bargain!
0:47:53 > 0:47:55# Run around town like a fool
0:47:55 > 0:47:57# And you think that it's groovy... #
0:47:57 > 0:48:01I think we've got the hang of this dinners-for-two lark now, mate.
0:48:01 > 0:48:05At the end of the day, Kingy, it's no good settling for average grub.
0:48:05 > 0:48:08You need quality ingredients to make that recipe shine.
0:48:08 > 0:48:11That's right, and it's about creating something easy on the eye.
0:48:11 > 0:48:14It'll make your dinner companion feel a bit special.
0:48:14 > 0:48:17But most of all, it's simple care and attention to detail that
0:48:17 > 0:48:21will really bring out the restaurant quality in your food.
0:48:21 > 0:48:24# Oh, and I look to the shape of my heart... #
0:48:24 > 0:48:27Now to get gourmet, mate... Hairy Biker stylee.
0:48:28 > 0:48:29Back in High Wycombe,
0:48:29 > 0:48:33we borrowed a corner of the kitchen at the Monkey Island Hotel, to get
0:48:33 > 0:48:36cracking on a romantic anniversary dinner for Paula's parents.
0:48:38 > 0:48:40All hands on deck, it's three o'clock,
0:48:40 > 0:48:43- your parents are turning up at 4pm. - Yep.
0:48:43 > 0:48:45'They're making their way here by boat.
0:48:45 > 0:48:48'With all the cameras, her parents know something's up,
0:48:48 > 0:48:52'but they don't know they're in for a gourmet treat with us.'
0:48:52 > 0:48:55All I hope is that they don't think it's all a big surprise that
0:48:55 > 0:48:58- they've won the lottery. Do they do the lottery?- Yes.- Oh, no.
0:48:58 > 0:49:00They're going to be disillusioned.
0:49:00 > 0:49:02They're going to be waiting for Dale Winton with a cheque
0:49:02 > 0:49:04and it'll be us with a plate of food.
0:49:04 > 0:49:07I bet they'll give you a thick ear when they get you home!
0:49:07 > 0:49:11'By now, they should be safely on the boat, drinking their first'
0:49:11 > 0:49:15bit of fizz, as they go up the Thames River they love so much.
0:49:15 > 0:49:18Yeah, I think that will calm them down a little bit, if they're nervous.
0:49:24 > 0:49:27For when they arrive, we've set up a lovely table for two
0:49:27 > 0:49:31overlooking a beautiful part of the River Thames.
0:49:31 > 0:49:34For starters, we'll be making luscious figs stuffed with
0:49:34 > 0:49:37creamy Gorgonzola and baked in tasty prosciutto.
0:49:38 > 0:49:41All served up with rocket, drizzled in balsamic reduction,
0:49:41 > 0:49:44costing around £1.50 per portion.
0:49:46 > 0:49:48This is a fantastic dinner-party recipe,
0:49:48 > 0:49:50because it's so posh, yet it's easy.
0:49:51 > 0:49:55'Simply put a cross shape into the top half of each fig
0:49:55 > 0:49:56'and wrap it in prosciutto.
0:49:56 > 0:49:59'Then open it up slightly and add a chunk of Gorgonzola.'
0:50:01 > 0:50:04And what we'll do is, when they arrive...
0:50:04 > 0:50:07They'll take between eight and ten minutes for the ham to crisp up,
0:50:07 > 0:50:10for the figs to go soft and unctuous.
0:50:10 > 0:50:13Is this really on my budget? This looks really expensive.
0:50:13 > 0:50:17- It's about £1.50 per head.- Really? - Per head, yeah. For two of these.
0:50:17 > 0:50:18Better start making these at home, then.
0:50:18 > 0:50:20Everyone will think it's really posh!
0:50:22 > 0:50:27Helping her stay on budget means Paula can treat her friends and family in the future.
0:50:29 > 0:50:33For the main course, we've got chicken puttanesca, with roasted
0:50:33 > 0:50:38tomatoes on a bed of linguine, all for around £3.40 per portion.
0:50:38 > 0:50:39Bellissimo!
0:50:39 > 0:50:41So, are they chicken thighs?
0:50:41 > 0:50:44Yes, chicken thighs are cheaper, but because we are going to roast
0:50:44 > 0:50:47them in a sauce, the chicken thighs are going to give us more flavour.
0:50:47 > 0:50:50I think they kind of roast down better than chicken breasts.
0:50:50 > 0:50:52I love my chicken supremes
0:50:52 > 0:50:55if they're grilled or barbecued or indeed poached, but roasted
0:50:55 > 0:50:58like this with big flavours, chicken thighs stand up to it better.
0:50:59 > 0:51:02Tying up the chicken into parcels stops the thin meat
0:51:02 > 0:51:04from drying out while it cooks.
0:51:07 > 0:51:09The puttanesca sauce is easy to do,
0:51:09 > 0:51:11but first you've got to brown off the meat.
0:51:13 > 0:51:16And we're going to recycle all the flavours, so all the juices
0:51:16 > 0:51:19that come out of that, that's what we're going to make the sauce in.
0:51:19 > 0:51:21We're going to take those out, set them aside,
0:51:21 > 0:51:23and all those lovely flavours and the caramelisation
0:51:23 > 0:51:27stuck on the bottom of the pan is just going to infuse the sauce.
0:51:27 > 0:51:29- Lovely.- Fabulous.
0:51:29 > 0:51:32'Once the chicken is nicely browned on both sides,
0:51:32 > 0:51:35'put aside on a baking tray.
0:51:35 > 0:51:37'Saute some onions and garlic in the chicken juices.
0:51:37 > 0:51:41'And here's the real secret. We add chopped anchovies and capers.
0:51:43 > 0:51:47'Then we throw in a chopped dried chilli and a can of cherry tomatoes.'
0:51:47 > 0:51:51Just lovely. What we're going to do now is pour that over the chicken,
0:51:51 > 0:51:55splash of olive oil, cook it for 25 minutes in the oven,
0:51:55 > 0:51:59180 degrees Celsius, and then we remove the chicken,
0:51:59 > 0:52:03cut all the string off, and then we finish the sauce with...
0:52:03 > 0:52:08- With some capers, some basil and some olives.- Sounds lovely.
0:52:08 > 0:52:11Oh, look at that.
0:52:11 > 0:52:13- Right, oven.- Oven.
0:52:13 > 0:52:16- Do we know where it is in this kitchen?- Over here, mate.
0:52:19 > 0:52:21'So that's the three rather posh courses done,
0:52:21 > 0:52:24'with three bottles of wine, for under 40 quid.'
0:52:25 > 0:52:28'Proof of the pudding, though, mate.'
0:52:30 > 0:52:34- Did you have a nice trip? - Lovely, thank you!- Nice drink?
0:52:34 > 0:52:36Very nice!
0:52:36 > 0:52:37I was ready for it!
0:52:37 > 0:52:39THEY LAUGH
0:52:43 > 0:52:47Stand there, and I just want you to look over at that gate over there
0:52:47 > 0:52:50in the hedge. There's a little surprise.
0:52:50 > 0:52:52I've had a little bit of help today.
0:52:52 > 0:52:55Some of my friends have come to assist, just to thank you.
0:52:55 > 0:52:57Hello, Gerald. Hello, Alison.
0:52:57 > 0:53:00SURPRISED LAUGHTER
0:53:00 > 0:53:03- How are you doing?- Better for seeing you.- It's great to see YOU!
0:53:03 > 0:53:05- Hello, Alison.- I'm going to cry!
0:53:05 > 0:53:09CHATTER
0:53:09 > 0:53:10We got together with Paula
0:53:10 > 0:53:14- and we decided to give you a right old treat.- Because you deserve it.
0:53:14 > 0:53:16- Yeah.- Thank you!
0:53:16 > 0:53:20We've heard some wonderful things about you, and she's very,
0:53:20 > 0:53:23- very, very proud of you. - I can't take all this.
0:53:23 > 0:53:28We've cooked you a meal in what we think will be the most beautiful, romantic setting.
0:53:28 > 0:53:32And then what we're going to do, your daughter here is just going to ply you with drink.
0:53:32 > 0:53:37- Sounds good to me!- Should we show you to your table?- Thank you.
0:53:37 > 0:53:38Madame...
0:53:41 > 0:53:42We could do it, as well!
0:53:43 > 0:53:47So how long is it since you've been out for a slap-up meal?
0:53:47 > 0:53:50- Oh, God, long time! - SHE LAUGHS
0:53:54 > 0:53:57We've only got one menu, cos my felt-tip ran out.
0:53:57 > 0:53:59THEY LAUGH
0:53:59 > 0:54:02'Anyway, you know what they say, Kingy - two's company, and all that.'
0:54:06 > 0:54:08'Ah, married for 40 years, how fantastic.'
0:54:12 > 0:54:16- POSH ACCENTS:- After you, Alfonso. - Thank you, Alfredo. For madame...
0:54:16 > 0:54:22And this is the roasted figs wrapped in Parma ham with Gorgonzola
0:54:22 > 0:54:26- and a balsamic reduction. - And a little glass of Bordeaux.
0:54:26 > 0:54:30I think that's going to go down quite well at home, that recipe.
0:54:30 > 0:54:34- Enjoy your starters.- Thank you very much.- Bon appetit.- OK, thank you.
0:54:40 > 0:54:45- Is it nice?- Yes. Very nice. - Is it?- Mmm.
0:54:47 > 0:54:49I think we've done them proud.
0:54:49 > 0:54:51We've even roasted off some extra tomatoes
0:54:51 > 0:54:54to go on top of the puttanesca.
0:54:54 > 0:54:58That looks absolutely fantastic. I wish it was dinner for three now!
0:54:58 > 0:55:01'It's a delicate thing, this gourmet food.
0:55:02 > 0:55:05'Inspired by Olivier, we're adding little details
0:55:05 > 0:55:09'like finely shaved Parmesan, and keeping the stalks in our roasted tomatoes.'
0:55:16 > 0:55:19So, Paula, what does it mean to you to see your mum and dad
0:55:19 > 0:55:22being treated like this, being spoilt and having a good time?
0:55:22 > 0:55:26It means a great deal. They don't get spoiled by anybody.
0:55:26 > 0:55:29You can tell by their faces, they didn't imagine in their whole
0:55:29 > 0:55:32lifetime they would be able to be part of something like this.
0:55:32 > 0:55:35I think they are having an absolutely fantastic time and lovely food,
0:55:35 > 0:55:36so thank you.
0:55:36 > 0:55:39- Right, we've got work to do, you.- We have.- Come on.
0:55:42 > 0:55:45All that's left is to bring out our spicy-pear dessert,
0:55:45 > 0:55:49and we've decided to make a more romantic chocolate sauce to go with it.
0:55:49 > 0:55:52It's a steal at around £4.80 for two.
0:55:54 > 0:55:58There you are. Some spiced poached pear and a chocolate...
0:55:58 > 0:56:02Oh, some lavender, you were talking about that the other day.
0:56:02 > 0:56:06- I love puddings! - Have another drop of wine, Gerald.
0:56:06 > 0:56:09- You're on your holidays.- Oh, OK!
0:56:09 > 0:56:11Shall we go and have a cup of tea?
0:56:11 > 0:56:12Yes!
0:56:12 > 0:56:14Enjoy.
0:56:20 > 0:56:23'Whilst they're busy tucking into a romantic dinner,
0:56:23 > 0:56:25'it's time for the guest of honour, little Dylan.'
0:56:25 > 0:56:28Oohhh!
0:56:28 > 0:56:30Hello!
0:56:30 > 0:56:32Yes!
0:56:32 > 0:56:36- What have you been doing? - Oh! That's a big step!
0:56:36 > 0:56:38'It's like a metaphor for marriage, isn't it, Dave?
0:56:38 > 0:56:42'Kids come along, bless them, and all the romance goes right out the window.'
0:56:42 > 0:56:43What did you think of the meal?
0:56:43 > 0:56:46When can we get it again?!
0:56:46 > 0:56:50Just, yeah... Completely unbelievable. Thank you.
0:56:50 > 0:56:53Me and Dylan just wanted to say thank you.
0:56:56 > 0:57:00Thank you for the last 18 months, everything you've done.
0:57:00 > 0:57:03- Well, you're through it now, aren't you?- Thank you.
0:57:03 > 0:57:07It's been a tough few months, but thank you so much.
0:57:07 > 0:57:11- I think a Hairy sandwich is in order, dude. - THEY LAUGH
0:57:11 > 0:57:14- Well done, Paula.- Thank you so much.
0:57:14 > 0:57:16- Well done, Paula.- Thanks very much.
0:57:16 > 0:57:18- You're welcome, Gerald.- Thank you.
0:57:18 > 0:57:21Right, Alison, I'm coming round for a snog!
0:57:21 > 0:57:23- Best of luck for the future. - Thank you.
0:57:30 > 0:57:32Dinners for two are a thing of intimacy
0:57:32 > 0:57:36and about creating food that shows you care about your loved ones.
0:57:37 > 0:57:41I think today proves food doesn't have to be expensive to be gourmet.
0:57:41 > 0:57:44And Gerald and Alison certainly didn't feel like they were
0:57:44 > 0:57:46eating cheap ingredients.
0:57:46 > 0:57:48And we were under budget, too.
0:57:48 > 0:57:52We spent a total of £33 to cook a three-course gourmet meal with
0:57:52 > 0:57:55matching wine, but it's the attention to detail that
0:57:55 > 0:57:59really made the difference, and I think Paula's pleased as punch.
0:57:59 > 0:58:02It just shows that with a bit of flair and a bit of wizardry,
0:58:02 > 0:58:06you can make the everyday into something truly gourmet.
0:58:06 > 0:58:08Job well done, Kingy.
0:58:10 > 0:58:13'Next time, it's all about indulgent entertaining,
0:58:13 > 0:58:17'showing you how to make everyday ingredients go further...'
0:58:17 > 0:58:20Look at that! That's enough to cover any platter.
0:58:20 > 0:58:24'We are put to work by one of the UK's top chefs...'
0:58:24 > 0:58:27- Done, Chef.- Done? Excellent.
0:58:27 > 0:58:28Oooh, "Done, Chef"!
0:58:28 > 0:58:31All he's done is rip the heads off a few prawns,
0:58:31 > 0:58:34I've got a seven-stage process here.
0:58:34 > 0:58:37'..and using our gastronomic skills to help a lifeboat volunteer
0:58:37 > 0:58:39'say thank you to his crew.'
0:58:39 > 0:58:41Go on, then, tuck in!
0:58:50 > 0:58:53Subtitles by Red Bee Media Ltd