0:00:02 > 0:00:03Gourmet food.
0:00:03 > 0:00:07A feast for the eyes and the appetite.
0:00:07 > 0:00:09Mouth-watering recipes.
0:00:09 > 0:00:14The sort of thing that you find in the very best restaurants.
0:00:14 > 0:00:19But these ones are dirt cheap and guess what - they're made by us!
0:00:20 > 0:00:24The Hairy Bikers, we're going posh!
0:00:24 > 0:00:29And we're going to do it without blowing the weekly budget.
0:00:29 > 0:00:33You don't need to be minted or Michelin-starred to make great food.
0:00:33 > 0:00:40Tell us that's not a belter. Gourmet food is looking the part and creating incredible flavours
0:00:40 > 0:00:43and amazing taste combinations.
0:00:43 > 0:00:45- We've been too extravagant.- Us?
0:00:45 > 0:00:48Extravagant? Good grief!
0:00:48 > 0:00:53But in these difficult times, if you can't afford a restaurant meal,
0:00:53 > 0:00:58we can show you how to make one just as good.
0:00:58 > 0:01:04In this series we're going to unlock the secrets you need to transform affordable, everyday produce
0:01:04 > 0:01:11- to make exceptional food at home for next to nothing.- Taking tips from the country's best chefs.
0:01:11 > 0:01:16- It's just the building blocks of good cooking.- Mind-blowing.
0:01:16 > 0:01:21And put all we've learnt to the test on people who really deserve a treat.
0:01:21 > 0:01:26- It's amazing!- We wouldn't miss this party for the world.
0:01:27 > 0:01:33So join us on our quest to show how you can create dishes of exceptional flavour
0:01:33 > 0:01:37for next to nothing. The art of making everyday gourmet.
0:02:14 > 0:02:20You see, indulging yourself shouldn't just be kept for birthdays and Christmas.
0:02:20 > 0:02:26In these times of austerity, we believe you should treat yourself and the ones you love
0:02:26 > 0:02:28a little bit more, not less.
0:02:28 > 0:02:34We want to show you that delicious, quick gourmet food needn't break the bank.
0:02:34 > 0:02:36Cheers.
0:02:36 > 0:02:43We all deserve to be spoiled and today's show is about indulgent entertaining, but on a budget.
0:02:43 > 0:02:49It's about stretching those common or garden ingredients, feeding more people for less.
0:02:49 > 0:02:53But at the same time giving that food an incredible gourmet makeover.
0:02:53 > 0:02:59And we're going to use our gastronomic skills to help a lifeboat volunteer thank his crew
0:02:59 > 0:03:01with a first-class meal.
0:03:01 > 0:03:03CHEERING
0:03:05 > 0:03:13Gourmet food doesn't have to be difficult. When you understand the potential of everyday ingredients,
0:03:13 > 0:03:19- it's a doddle.- And our first recipe is as simple a supper as you can get.
0:03:19 > 0:03:25- This is what it's all about. - One night in Vienna we sat listening to the pianist at the Central Cafe
0:03:25 > 0:03:31and he cooked us a Wiener Schnitzel with potato salad and it was a meal worthy of a king.
0:03:31 > 0:03:35But it was a king's ransom in terms of how many krone it cost.
0:03:35 > 0:03:39But we're making ours for a fraction of the cost.
0:03:39 > 0:03:45This lemon and thyme pork schnitzel with potato salad will feed four adults for just seven quid.
0:03:46 > 0:03:52Ja, der schnitzel! Making meat go further than you thought humanly possible.
0:03:52 > 0:03:56- But there's no need to waltz around this one.- Oh, no.
0:03:56 > 0:04:01It's a pork schnitzel, cooked like a classic Wiener Schnitzel.
0:04:01 > 0:04:05The Viennese traditionally use veal for schnitzels. We're using pork
0:04:05 > 0:04:09and you want to use the leanest, most tender cut of meat.
0:04:10 > 0:04:14This is a pork loin chop.
0:04:14 > 0:04:18The thing about a schnitzel is it's beaten and it's beaten big.
0:04:18 > 0:04:21So that chop is going to end up about that size.
0:04:21 > 0:04:25First off, trim all the fat off that pork chop.
0:04:25 > 0:04:32'Pork loin is better suited to frying than a fattier cut, but you have to be careful not to overcook.
0:04:32 > 0:04:36'Schnitzelling is quick, therefore the perfect method...'
0:04:36 > 0:04:44Take the clingfilm, place it on your board. In the centre of that, place the trimmed escallop.
0:04:44 > 0:04:48To beat the pork out, it's a matter of choice which weapon you use.
0:04:48 > 0:04:53You could use the rolling pin or the hammer. Either of them will work!
0:04:53 > 0:04:56'Easy, tiger.'
0:04:56 > 0:04:59I'll use the hammer.
0:04:59 > 0:05:03Shall we do it in the style of Johann Strauss?
0:05:03 > 0:05:06- BLUE DANUBE: #- Na na na na na
0:05:06 > 0:05:09- #- Na na na na na
0:05:09 > 0:05:14- #- Na na na na na Na na na
0:05:14 > 0:05:17- #- Na na na, na na, na na Na na na!- #
0:05:17 > 0:05:22Look at that. That's enough to cover any platter.
0:05:23 > 0:05:29Many, many cultures have a version of schnitzels. My wife's Romanian and we eat a lot of these at home.
0:05:35 > 0:05:40You can do this with chicken. Chicken thighs are very good, chicken breasts.
0:05:40 > 0:05:46- It's one way of making a chicken breast serve two. You don't feel deprived.- The Italians eat this.
0:05:46 > 0:05:51They have pasta first, maybe, and you really fill up on pasta
0:05:51 > 0:05:56so that when the meat comes, because that's the most expensive thing on the table, the protein,
0:05:56 > 0:06:01you have a small portion of that. It's a really nice way of doing it.
0:06:01 > 0:06:07'Our potato salad is dead easy. Mix steamed new potatoes with mayonnaise,
0:06:07 > 0:06:13- 'creme fraiche, capers, gherkins and lemon juice. - These astringent flavours enliven
0:06:13 > 0:06:20'an otherwise pedestrian potato salad and make a delicious contrast to the pork's fatty sweetness.'
0:06:20 > 0:06:26All I'm doing for a little bit of colouring is put some lemon zest in it to complement the lemon juice.
0:06:26 > 0:06:31Into the potato salad we're going to put some parsley.
0:06:31 > 0:06:36'Next you need to dress up your pork in a tasty tuxedo of gorgeous fantasticness.'
0:06:36 > 0:06:41Crumbs. Ready-made egg straight from the hen.
0:06:41 > 0:06:46We've taken something quite humble and we're doing a proper gourmet meal
0:06:46 > 0:06:50so I'm even going to sieve the flour I'll use to dust the meat.
0:06:50 > 0:06:56I don't want floury crumbs. I want this to be the most perfect schnitzel that you've ever seen.
0:06:56 > 0:07:00Let's strip some thyme. We only want the leaves.
0:07:00 > 0:07:07All these little tricks make that humble piece of pork that's been stretched beyond believability
0:07:07 > 0:07:09really tasty.
0:07:09 > 0:07:13'To the breadcrumbs and thyme, add the zest of half a lemon,
0:07:13 > 0:07:17'some Parmesan and then season it well.
0:07:17 > 0:07:22'These punchy ingredients enhance the flavour of an otherwise plain coating
0:07:22 > 0:07:28'and because you don't need a huge amount, they cost pennies.' First, flour.
0:07:28 > 0:07:32Very carefully all over. Now the egg.
0:07:34 > 0:07:40Then the crumbs. 'Bread that's a few days old is perfect for making breadcrumbs,
0:07:40 > 0:07:45'so don't bin those odd slices that are just past their best. Freeze them!'
0:07:45 > 0:07:47- I think we're there, mate.- We are.
0:07:47 > 0:07:51'Now the key to a good schnitzel is in the frying.
0:07:51 > 0:07:57'The oil is at the correct temperature when a cube of bread browns and crisps in 30 seconds.'
0:07:57 > 0:08:00And...there we go.
0:08:00 > 0:08:04- Lovely.- We're talking about two minutes each side.
0:08:07 > 0:08:14'To complete those punchy flavours, finish off with a handful of peppery watercress.'
0:08:14 > 0:08:16- Right.- Huzzah!
0:08:22 > 0:08:28- The nice thing about a schnitzel is because it's been beaten to death it's tender.- Yeah.
0:08:28 > 0:08:30- It's good.- It is good.
0:08:30 > 0:08:37What we're saying is a little bit of creativity, a little bit of care and you're there.
0:08:37 > 0:08:42And there you have it - a gourmet schnitzel to wow your dinner guests.
0:08:42 > 0:08:48All for under two quid a head! You cannot get better than that, can you?
0:08:52 > 0:08:59Us Bikers believe there is no better way to indulge the ones you care about than with a slap-up meal.
0:08:59 > 0:09:04And we want to bring delicious gourmet flavours to some inspirational people
0:09:04 > 0:09:06who deserve a treat.
0:09:06 > 0:09:10So we've come to Exmouth to meet Roger Jackson,
0:09:10 > 0:09:16who wants us to help him cook an indulgent lunch for the lifeboat volunteers he works alongside
0:09:16 > 0:09:20as a way of thanking them for their courage, teamwork and dedication.
0:09:20 > 0:09:27I actually joined in November, 1998, so I've been 13 years being part of the team here.
0:09:27 > 0:09:30You're on call 24 hours a day, 365 days a year.
0:09:30 > 0:09:36You never quite know when your pager is going to go off.
0:09:36 > 0:09:39As a team, as a family, we all work together.
0:09:39 > 0:09:44It's that bond together, that family, that gets the job done right.
0:09:44 > 0:09:50Roger was awarded a medal for gallantry following the rescue of four teenagers from a capsized boat
0:09:50 > 0:09:55- last October.- The weather was absolutely horrendous.
0:09:55 > 0:09:57It was howling gales, really rough.
0:09:57 > 0:10:02These poor lads had gone out and flipped it over.
0:10:03 > 0:10:11So we actually went out into really big seas. We were climbing and climbing these waves to get to them.
0:10:11 > 0:10:14We had to do it four times.
0:10:14 > 0:10:20If we'd left it, those lads would have gone into an area where we couldn't have got to them.
0:10:20 > 0:10:22They were very lucky lads.
0:10:22 > 0:10:27It was a big shout and I can't stress how difficult it was.
0:10:27 > 0:10:34For me to be able to say thank you to the crew, as a surprise, is going to be the most amazing thing.
0:10:35 > 0:10:41'Exmouth is a small town so Roger's taking us to the only place that won't announce our arrival
0:10:41 > 0:10:43'and ruin the surprise.
0:10:46 > 0:10:49'Out to sea!'
0:10:49 > 0:10:56- We're safe with him.- Oh, aye. Our Rog? He's good, isn't he?- It's like St Christopher in the flesh.
0:10:56 > 0:11:03'It's also the exact spot where the rescue took place. It couldn't be more different today.'
0:11:03 > 0:11:10- How many of your lads were involved in the rescue? - Basically, we had three shore crew.
0:11:10 > 0:11:17And then two volunteers, plus myself. And then the all-weather lifeboat was launched behind us
0:11:17 > 0:11:22to back us up. They thought we were going over as well. Big team effort.
0:11:22 > 0:11:28'We'll be cooking for all the crew involved and their partners, 12 in total.
0:11:28 > 0:11:34'Unbeknownst to them, the two men on the lifeboat with Roger that day are also up for an award.'
0:11:34 > 0:11:42Basically, we've got Vellums, the one down from a medal, for Max and for Andy.
0:11:42 > 0:11:47They don't actually know they're getting it. It'll be a massive surprise with the meal.
0:11:47 > 0:11:54The only thing is that we need to work out what the flamin' Nora we're going to cook!
0:11:55 > 0:11:59- It's obvious, innit? It's got to be seafood.- Got to be fish, I think.
0:11:59 > 0:12:05Men of the sea, lads of the sea, and I think to give them something special back,
0:12:05 > 0:12:10- and also local stuff as well, would be really good.- This is a cookery challenge we'll enjoy.
0:12:10 > 0:12:16'So a fishy theme is our starting point, but it's got to be more than just a fish supper.
0:12:16 > 0:12:23'What we need right now is some inspiration and there's no better place for ideas than from history.
0:12:23 > 0:12:28'We've come to Chawton House in Hampshire, home to a library of unique historic cookbooks
0:12:28 > 0:12:32'dating from 1600 to 1830.
0:12:32 > 0:12:38'Among the pages are thousands of recipes, and we're in search of the origins of some great dishes
0:12:38 > 0:12:44- 'that pair fish with one ingredient we take for granted.'- We all love eggs, be it boiled, poached, fried,
0:12:44 > 0:12:51- scrambled or even coddled, but there's so much more to eggs.- They used to say, "Go to work on an egg,"
0:12:51 > 0:12:55but we don't think it should be relegated just to breakfast.
0:12:55 > 0:12:59They're perfect little parcels of protein, quick to cook and cheap.
0:12:59 > 0:13:04- Catch.- Stop doing that with the eggs!
0:13:04 > 0:13:10'We're here to meet food historian Dr Kaori O'Connor, who has picked out some of her favourite egg dishes
0:13:10 > 0:13:13'from the past.'
0:13:13 > 0:13:16- Hello, I'm Si.- Hi. I'm Dave. - Hello!
0:13:16 > 0:13:19These are wonderful books.
0:13:19 > 0:13:25This is the most exciting manuscript, the cookbook of Jane Austen's brother.
0:13:25 > 0:13:31- So she might actually have eaten some of these dishes.- Are there many egg dishes in that recipe book?
0:13:31 > 0:13:37Well, if you were to take out of this every recipe that didn't have eggs in it,
0:13:37 > 0:13:39there would be maybe three left.
0:13:39 > 0:13:46For us, eggs are as common and cheap as chips, but back then they were really something
0:13:46 > 0:13:50because you don't have eggs all round the year.
0:13:50 > 0:13:54- Naturally, hens don't lay in the winter.- Eggs were seasonal?- Yes.
0:13:54 > 0:14:01I've never thought about that. We're used to an asparagus season and Jersey Royals, new potatoes.
0:14:01 > 0:14:05- Imagine having an egg season.- If you look at some of the stuff here,
0:14:05 > 0:14:09here's one called Fine Egg Pie. But read the ingredients.
0:14:09 > 0:14:16"Take the yolks of 20 hard eggs", but then you put in mace, nutmeg, candied orange
0:14:16 > 0:14:22- and you put a lump of marrow on top. - Right.- So it's like a savoury mince pie with eggs.
0:14:22 > 0:14:28That's a real sign of affluence. Not only do you have the eggs, you have all of that spice as well,
0:14:28 > 0:14:31which was incredibly expensive.
0:14:31 > 0:14:36So when you bring that to the table, that's really saying something.
0:14:36 > 0:14:42It strikes me that a dozen fresh eggs, a bit of imagination and you could make a feast fit for Mr Darcy.
0:14:42 > 0:14:44- Yeah.- Let's crack on.- See you later.
0:14:44 > 0:14:51'Buzzing with inspiration, we're off to the kitchen to meet world-class chef Cyrille Pannier,
0:14:51 > 0:14:58'who's here to show us a classic historic dish that combines fish with egg - lobster omelette.
0:14:58 > 0:15:06'It was Edward VII's favourite. If it was good enough for the King, it should certainly be indulgent.'
0:15:06 > 0:15:10- We'll take the beautiful lobster, take the tail off.- Yes.- Slice it.
0:15:10 > 0:15:16- Yes, Chef.- And, Dave, I want you to get those mushrooms, slice them as well.- Will do.
0:15:16 > 0:15:19And we'll cook them with a bit of oil and butter.
0:15:19 > 0:15:26British cooking was almost parallel with the French up until the death of Edward VII and World War One.
0:15:26 > 0:15:30French chefs were working over here and this was Edwardian British food.
0:15:30 > 0:15:35- Absolutely.- Look at this lobster. - Oh, yes.- You did a pretty good job.
0:15:35 > 0:15:41- What's that, Cyrille?- A little port. Then add some cream. If you want to do that, Dave.
0:15:41 > 0:15:45- Say when. - Go ahead. A bit more. When!
0:15:45 > 0:15:46Hey!
0:15:46 > 0:15:52What a wonderful foundation. The mushrooms, the butter, the port and the cream.
0:15:52 > 0:15:56Yes. And maybe some lobster if we've got any left.
0:15:56 > 0:16:02- What we will do now, before Si eats everything... - What are you saying?!- In the pan.
0:16:02 > 0:16:07- Just fold them gently.- Yes. - We toss them up again
0:16:07 > 0:16:10in that cream, port wine reduction.
0:16:10 > 0:16:14- So the old recipe called for 18 eggs.- Right.
0:16:14 > 0:16:17I don't have a pan big enough.
0:16:17 > 0:16:20So we'll do six.
0:16:20 > 0:16:26- We're going to add a touch of butter.- Ah, this is a masterclass, isn't it?
0:16:26 > 0:16:30We'll keep that soft in the middle.
0:16:30 > 0:16:32Look at that. Perfect.
0:16:32 > 0:16:37- Take our mixture over here and put that in the middle.- It's egg porn.
0:16:37 > 0:16:39Right.
0:16:39 > 0:16:43- That's an omelette. - Oh, man!- Go. There we go.
0:16:43 > 0:16:45Right.
0:16:45 > 0:16:49Pour over the cheese. We'll put it in the oven for 3-4 minutes.
0:16:49 > 0:16:56- It is cooked, but you want to glaze that cheese a little bit. OK?- Yes.- I will bring it back.
0:16:56 > 0:16:59Thanks, Cyrille.
0:16:59 > 0:17:02That looks spectacular.
0:17:02 > 0:17:05Yeah, but...it's an egg.
0:17:05 > 0:17:07- Here we are.- Wow, Cyrille.
0:17:07 > 0:17:10- Marvellous.- Hoo hoo!
0:17:10 > 0:17:12- Eggs, lobsters, mushrooms.- Right.
0:17:13 > 0:17:16That...is truly epic.
0:17:16 > 0:17:21- Good.- It's a superb dish that has more than stood the test of time. It's not just an artefact.
0:17:21 > 0:17:24It's a really good dish.
0:17:24 > 0:17:30It's funny to think that an omelette could be considered such an indulgent treat by a king.
0:17:30 > 0:17:35But it's taken a trip into the history books to remind us how gourmet the simple egg can be.
0:17:36 > 0:17:42In fact, the humble omelette is a dish that has given British food international acclaim.
0:17:42 > 0:17:49The Omelette Arnold Bennett was created by chefs at the Savoy Hotel in the 1920s.
0:17:50 > 0:17:55The story goes that the writer Arnold Bennett, a frequent visitor to the Savoy,
0:17:55 > 0:18:00was so delighted with the egg, smoked haddock and Parmesan concoction created for him,
0:18:00 > 0:18:05he insisted on it being made wherever he travelled.
0:18:05 > 0:18:11The dish received celebrity status in itself and became a highlight of any gastronomic odyssey to London.
0:18:11 > 0:18:15Looks delightful. And tastes delicious.
0:18:15 > 0:18:21This is a great London dish created from a very cheap fish, haddock, smoked here in London.
0:18:21 > 0:18:26It's so popular, it remains on the Savoy menu to this day.
0:18:26 > 0:18:29What better reason to make our own twist on this classic dish?
0:18:29 > 0:18:35- There's one word that sums up posh, isn't there?- There is. There is.
0:18:35 > 0:18:36Souffle.
0:18:36 > 0:18:41This is our homage to that perfect pairing of smoked fish and egg,
0:18:41 > 0:18:45which is great for entertaining and truly decadent.
0:18:45 > 0:18:50The word souffle simply means puffed-up. This is puffed-up eggs.
0:18:51 > 0:18:57Simple it may be, but it's also cheaper than a certain omelette from the Savoy.
0:18:57 > 0:19:02That will be enough shrimps to make something special for four people.
0:19:02 > 0:19:08What's fantastic about those is they are packed with flavour. They are so, so lovely.
0:19:08 > 0:19:14This is a big souffle dish. It's one to place between you and just tuck in.
0:19:14 > 0:19:17First, butter the dish liberally.
0:19:17 > 0:19:22'Make sure your dish is big enough. The souffle mixture can almost double in size.'
0:19:22 > 0:19:27In this bowl, I've got a mixture of breadcrumbs and Parmesan cheese.
0:19:27 > 0:19:33We're going to line the buttered dish with this to give the souffle a wonderful cheesy crust.
0:19:33 > 0:19:37It's all these little bits that cost very little - a bit of stale bread, a bit of cheese -
0:19:37 > 0:19:42that make all that difference. Now I want a nice, thick coating.
0:19:42 > 0:19:47As we mix this around, the Parmesan cheese will stick to that butter.
0:19:48 > 0:19:52And it will, in fact, form a cheesy crust on the souffle.
0:19:52 > 0:19:57'Place your haddock into a pan with 350ml of milk.
0:19:57 > 0:20:02'Bring to the boil over a low heat and simmer for two minutes.
0:20:02 > 0:20:09'That's enough time to let it release all the smoky loveliness and cook the fish to perfection.'
0:20:09 > 0:20:13- What a lovely bit of fish. - Isn't it? Just the job. Now...
0:20:14 > 0:20:18What I'm going to do now is just flake this beautiful haddock
0:20:18 > 0:20:22and discard the skin. We don't want that.
0:20:22 > 0:20:26I'm going to strain this fishy milk into a jug.
0:20:28 > 0:20:32And I'm going to use the fishy milk to make the sauce.
0:20:32 > 0:20:36In the world of frugal cooking, no flavours are wasted.
0:20:36 > 0:20:41Instead of breaking it in your hands, just push those flakes apart.
0:20:41 > 0:20:48- Very simple, very easy. - Now the sauce, we start off with a roux.
0:20:48 > 0:20:54Into the pan a big nob of butter. And we melt that down gently.
0:20:54 > 0:20:57To the butter, some flour.
0:20:57 > 0:21:01Cos it's a thick sauce. And cook that for two minutes,
0:21:01 > 0:21:04very gently. That cooks the flouriness out.
0:21:04 > 0:21:10'Gradually combine the infused milk with 50 grams of butter and 50 grams of plain flour,
0:21:10 > 0:21:15'stirring continuously to make a smooth, thick, glossy sauce.
0:21:16 > 0:21:20'Separate six eggs and whisk the yolks and the whites separately.
0:21:20 > 0:21:27'To get maximum elevation on your souffle, your eggs should be at room temperature.'
0:21:27 > 0:21:29Egg yolks go into the roux.
0:21:29 > 0:21:36'The egg whites are puffed full of air bubbles. As the air in the souffle mix heats in the oven,
0:21:36 > 0:21:41'it will expand and travel in the only direction it can - upwards!
0:21:42 > 0:21:47- 'Now to add your flavours to the roux.'- The gruyere.
0:21:47 > 0:21:54'Gruyere is expensive, but you don't need much and its distinctive, nutty taste is definitely worth it.
0:21:54 > 0:21:58'Likewise, dill. It's the perfect ingredient for any fish dish.'
0:21:58 > 0:22:03Now the wholegrain mustard. You could use smooth. Two tablespoons.
0:22:10 > 0:22:14'Finally, add the potted shrimps and the flaked fish.'
0:22:14 > 0:22:20It's full of flavour with the mustard, shrimps and smoked haddock. It really is lovely.
0:22:20 > 0:22:26When the egg whites move of their own accord and don't stick to the side, you know you've got it right.
0:22:26 > 0:22:31There's quite firm peaks there, a lot of air in them to maintain.
0:22:31 > 0:22:36- There you are, mate. We're off. - Right. That's about a third, innit? - Yep.
0:22:36 > 0:22:43- So that's sacrificial.- We're going to lose the volume in that, but it will loosen up the mixture.
0:22:43 > 0:22:45I'm being quite devil-may-care.
0:22:45 > 0:22:51- This is a souffle to die for. - Absolutely gorgeous.- We've made souffles with goat's cheese,
0:22:51 > 0:22:56with thyme, with crab, with mustard, with chilli,
0:22:56 > 0:23:02but this one is possibly one of our greatest creations. Now, different attitude. Calm.
0:23:02 > 0:23:09'Fold the remaining egg whites in slowly, always with a metal spoon to keep the air bubbles intact.'
0:23:09 > 0:23:15There are myths about the souffle. One myth is that if there is a loud noise nearby,
0:23:15 > 0:23:21the souffle will collapse. It won't. If a door slams nearby, it'll collapse. It won't.
0:23:21 > 0:23:26If you open the oven, it might cos it'll go cold. Just treat it with reverence.
0:23:26 > 0:23:28Load it into the dish.
0:23:36 > 0:23:40Now we pop that into a pre-heated oven, 170 degrees Celsius,
0:23:40 > 0:23:42for about 30 minutes.
0:23:42 > 0:23:47# Pump up the volume Pump up the volume... #
0:23:47 > 0:23:54'Don't worry if your souffle doesn't rise by much. Even a failed souffle will taste great.
0:23:54 > 0:23:59'But look at ours! It's popped up like a meerkat on a spring.
0:23:59 > 0:24:01'After 30 minutes, it's ready.'
0:24:01 > 0:24:03Oh, belter!
0:24:03 > 0:24:05Ohhhh!
0:24:06 > 0:24:08Ein souffle!
0:24:08 > 0:24:10That is a souffle.
0:24:10 > 0:24:13Look at that.
0:24:13 > 0:24:19Not only are you beautiful, you come in at around £2.50 per portion
0:24:19 > 0:24:22and that includes the shrimps!
0:24:23 > 0:24:27Now tell me that's not value for money. Look at it.
0:24:27 > 0:24:31About 10p a bite and each bite will be bursting with flavour.
0:24:31 > 0:24:35Shall we? The souffle is an ephemeral thing. It won't last long.
0:24:35 > 0:24:37Crisp, isn't it?
0:24:37 > 0:24:40It's light.
0:24:42 > 0:24:44- Oh, yeah.- Oh, yeah.
0:24:50 > 0:24:53Absolutely superb.
0:24:53 > 0:24:57If you're going to indulge yourself, that's a good start.
0:24:57 > 0:24:59- Fabulous.- Wonderful.
0:25:01 > 0:25:06Souffle. There's no finer dish for entertaining with.
0:25:06 > 0:25:11The beauty is in its versatility. Eggs zhooshed up with tantalising flavours,
0:25:11 > 0:25:17the combinations of which are as limitless as your imagination.
0:25:23 > 0:25:30The egg/fish combo is a belter and one we should definitely use for our lifeboatmen,
0:25:30 > 0:25:38but we need the most economic way of cooking fish for 12 whilst giving them that gastronomic experience.
0:25:38 > 0:25:42Nothing defines indulgence on a budget like a value for money set lunch
0:25:42 > 0:25:48and there's no better way than to borrow from the expertise of a Michelin-starred chef.
0:25:48 > 0:25:53- So we're in Edinburgh to see Mr Tom Kitchin. - Itchin' to meet the Kitchin!
0:25:53 > 0:25:58- To find out what's in his seasonal and regional larder.- You ken!
0:25:59 > 0:26:03Tom and his wife Michaela opened their waterside restaurant in 2006.
0:26:03 > 0:26:10They're passionate about using seasonal Scottish produce and use ingredients found on their doorstep.
0:26:12 > 0:26:17Not only does this produce the best flavours, it's economical, too.
0:26:17 > 0:26:23Tom has developed a way of getting the best value from his food, so we want to know his secrets.
0:26:23 > 0:26:27- Hello!- Hey, Tom, how are you? Good to see you.
0:26:27 > 0:26:32'We're going to help Tom and his team prepare two starters from his lunchtime set menu.
0:26:32 > 0:26:36'Langoustine ravioli and mackerel escabeche.'
0:26:36 > 0:26:42I've got some amazing produce today, the best in Scotland. I've got mackerel, just caught, line-caught.
0:26:42 > 0:26:45I've got creel-caught langoustine.
0:26:45 > 0:26:49- Have you made raviolis before? - Oh, yeah.- Yeah.- Easy.
0:26:50 > 0:26:55'Nothing goes to waste here. Tom is a master of making the most of his ingredients.
0:26:55 > 0:26:59'Every scrap will somehow find its way into his dishes,
0:26:59 > 0:27:03'upgrading their colours and flavours.'
0:27:03 > 0:27:09- Who's going to fillet the mackerel? - Dave.- Dave?- I tend to fillet. Kingy's more brutal.
0:27:09 > 0:27:14- I don't want any waste. Take it off the bone, perfect. - Me? Waste?- Never.- Never, no.
0:27:14 > 0:27:19- If there's a gram of mackerel left on the skin, fire me.- I will.
0:27:19 > 0:27:22The mackerel fish is one of the most underrated fish around.
0:27:22 > 0:27:29It's incredibly good value. Very versatile. You can have it raw, you can have it cured, smoked,
0:27:29 > 0:27:32cooked in an escabeche like today.
0:27:32 > 0:27:36- Now...- Look at that! - Look at that.- Bloomin' heck!
0:27:36 > 0:27:42What's really important here is that this is a very, very expensive ingredient.
0:27:42 > 0:27:46I have to charge a lot of money to use produce like this.
0:27:46 > 0:27:52'It's worth splashing out occasionally and using gourmet ingredients where it really matters.
0:27:52 > 0:27:58'The expensive tail goes into Tom's a la carte menu. The rest becomes ingredients for his set menu.'
0:27:58 > 0:28:05In here we've got these claws. We'll take the claws off and take out the claw meat for langoustine ravioli.
0:28:05 > 0:28:10It's using this incredibly pristine ingredient, but utilising it all.
0:28:10 > 0:28:16The carcase and the head we'll use to make a bisque as well. Nothing gets wasted.
0:28:16 > 0:28:22- That'll take a while. - I'm not going to pick them. I'm going to cut them.
0:28:22 > 0:28:26I don't mind what you do, as long as it's fast, big man.
0:28:26 > 0:28:29'Langoustines are part of the lobster family.
0:28:29 > 0:28:35'As a rule of thumb, the colder the waters in which they are fished, the better their flavour,
0:28:35 > 0:28:40'so Scottish langoustines are particularly sought after.
0:28:40 > 0:28:45'My job is to fillet the mackerel and Tom's very particular about how it's done.'
0:28:45 > 0:28:51When you fillet it, you want the knife really tight to the bone. No wastage, OK?
0:28:51 > 0:28:57What a lot of people don't realise is on a mackerel fillet there's a little piece of clingfilm.
0:28:57 > 0:29:03- It's really tough, that.- Yeah. - You don't want to eat that. - Look at that.
0:29:04 > 0:29:09'Oh, Tom's a tough act to follow. It's not just knowing how to cut it.
0:29:09 > 0:29:16'It's understanding the anatomy of this humble fish. Only then can you get the most out of it.'
0:29:16 > 0:29:21- Instead of going that way, go that way. See all that meat there - Yes.- That's going in the bin.
0:29:21 > 0:29:23- And that's money.- Aye.
0:29:23 > 0:29:27'Oh, my filleting skills are clearly not up to scratch.
0:29:27 > 0:29:30'Kingy's making good progress though.
0:29:30 > 0:29:32'Geordie swot!'
0:29:33 > 0:29:37You're like a steam train, big man, just piling through it.
0:29:38 > 0:29:42- Stop sucking up.- I'm not sucking up. - What's that?
0:29:42 > 0:29:46- I'm just getting this bit off here. That's smashing.- Trig!
0:29:46 > 0:29:48Put that in the wastage book there.
0:29:48 > 0:29:52- What?- Oh, man, that's it. We've lost money now!
0:29:57 > 0:30:00- Done, chef.- Done? Excellent.
0:30:00 > 0:30:04"Done, chef!" All he's done is rip the heads off a few prawns.
0:30:04 > 0:30:09I've got a seven-stage process here. I've only messed one up. That's one.
0:30:09 > 0:30:12You've hidden the other ones at the bottom.
0:30:12 > 0:30:18No, I was going to put this at the bottom, but I thought I can't tarnish your reputation.
0:30:18 > 0:30:22"Tom Kitchin loses his Michelin star for want of wanton mackerel!"
0:30:22 > 0:30:25- "Wanton mackerel?!" - LAUGHTER
0:30:26 > 0:30:31'Ideas like using claw meat for the ravioli is just the tip of the iceberg for Tom.
0:30:31 > 0:30:34'His "no waste" policy not only saves money,
0:30:34 > 0:30:39'it also means thinking outside the box when it comes to creating new dishes.'
0:30:42 > 0:30:46- You know when you get a female lobster...- Yes.- Yes.
0:30:46 > 0:30:49- When you open up the head... - It's full of...- Green coral.
0:30:49 > 0:30:53- What we call lobster coral. - Which is just beautiful.- Beautiful.
0:30:53 > 0:30:55So again, nothing in the bin.
0:30:55 > 0:30:59- So we have the lobsters on the a la carte.- Right.
0:30:59 > 0:31:04- We keep the green coral from the lobster.- That's what's coloured the pasta?- We put that in the pasta.
0:31:04 > 0:31:09- Once we cook it, it goes a beautiful red colour like a lobster.- Fantastic
0:31:09 > 0:31:15'This is a great way to stretch a luxury ingredient and Tom is the pasta master,
0:31:15 > 0:31:19'but like his magical langoustine ravioli, he's full of surprises.'
0:31:19 > 0:31:23- Get off!- Right, another wee trick, right?- Right.
0:31:26 > 0:31:27Oh, no!
0:31:27 > 0:31:30Right, use that to spray there.
0:31:31 > 0:31:38- You spray it with water, so you don't have to go round with the eggy wash and everything.- Exactly.
0:31:38 > 0:31:41'The filling is a mixture of fish, cream and herbs
0:31:41 > 0:31:46'with the meat from the langoustine claws claiming the starring role.'
0:31:49 > 0:31:51Oh, right, so you're spreading it.
0:31:51 > 0:31:54We want that thin. We want that pasta thin now.
0:31:55 > 0:31:59'Oh, look at them! They're like bowler hats for leprechauns.'
0:32:04 > 0:32:10'Now for the mackerel. Tom's using a traditional Mediterranean recipe with a twist.
0:32:11 > 0:32:17'Escabeche is a Spanish dish where fish is poached in a vinegary sauce loaded with herbs and spices.
0:32:17 > 0:32:21'Tom's going to marinade his in orange juice.'
0:32:21 > 0:32:26OK, this is the escabeche base here. Let's have a wee taste of that.
0:32:26 > 0:32:28It's very simple.
0:32:28 > 0:32:34We've got carrots, shallots, fennel, coriander seed, bouquet garni, good, old-fashioned bouquet garni.
0:32:34 > 0:32:37Bouncing! That's a big bouquet garni.
0:32:37 > 0:32:39- And orange juice as well.- Yeah.
0:32:39 > 0:32:42- So that's absolutely delicious. - Spectacular.
0:32:42 > 0:32:44So what you want is the hot liquid...
0:32:46 > 0:32:51Because the mackerel is quite a thin fish, it's just going to poach it gently.
0:32:51 > 0:32:53Very, very gently.
0:32:53 > 0:32:57All that lovely flavour from the mackerel is then going to come out,
0:32:57 > 0:33:03then we'll make the sauce from the cooking liquor once it's finished. You see how simple it is.
0:33:03 > 0:33:05'Tom's given us some great ideas.
0:33:05 > 0:33:09'By using cheaper seasonal produce like mackerel
0:33:09 > 0:33:15'or by getting the most out of the ingredients you've splashed out on, you can create value gourmet food.
0:33:15 > 0:33:20'Now time for the taste test and, quite frankly, we've earned it.'
0:33:20 > 0:33:26- This is the good bit.- A little reward for all your hard work.- Nice one, man.- Look at those raviolis!
0:33:26 > 0:33:30- Look at the colour of those raviolis! - Made by your own fair hands.
0:33:30 > 0:33:34- They were green.- Yeah. - When we blanched them, bang!
0:33:34 > 0:33:36That's incredible.
0:33:36 > 0:33:40- Fantastic. - You have turned green into gold.
0:33:40 > 0:33:44So we've got a little butter sauce on there, lovely with the ravioli,
0:33:44 > 0:33:50then we've got red-veined sorrel and wild wood sorrel as well which is just in season.
0:33:50 > 0:33:52That tastes absolutely sublime.
0:33:52 > 0:33:57- Yeah, it's absolutely superb. - You had a part in that. - Absolutely superb, Tom.
0:33:57 > 0:34:02Hey, Tom, have you ever thought about taking this up for a living?
0:34:04 > 0:34:06Hmm!
0:34:06 > 0:34:08Right, boys...
0:34:08 > 0:34:11- Here's the humble mackerel.- Wow!- Hmm
0:34:12 > 0:34:14All that work this morning...
0:34:14 > 0:34:17That filleting expertise.
0:34:17 > 0:34:20There won't be a bone in there, Tom.
0:34:21 > 0:34:25It's got its full regalia on now - kilt, sporran, the whack!
0:34:25 > 0:34:28Oh, yes, get in!
0:34:30 > 0:34:34I think the citrus flavours go amazingly well with the mackerel.
0:34:34 > 0:34:37It's a perfect eat, isn't it?
0:34:37 > 0:34:41It's refreshing, it's great on the palate, you know...
0:34:41 > 0:34:44- I tell you what, though. I've got a bone.- No!- No!
0:34:44 > 0:34:46No, I haven't!
0:34:46 > 0:34:50'This has been an indulgence for sure,
0:34:50 > 0:34:56'but now we need to turn our gastronomic brains to lifeboatman Roger's main course.'
0:34:56 > 0:35:00I've got it. What about a waterzooi, a big fish stewy thing?
0:35:01 > 0:35:04- Nah, it's boring.- Right.
0:35:04 > 0:35:09What about a paella? Look, the sun's out. It's colourful, it's vibrant.
0:35:09 > 0:35:13We can incorporate shellfish as well as whatever swims and floats and is chunky.
0:35:13 > 0:35:17'A successful paella hinges on heaps of fishy flavours,
0:35:17 > 0:35:21'but getting the variety of fish you need can be expensive.
0:35:21 > 0:35:24'One trick to make it easier on your wallet
0:35:24 > 0:35:30'could be to substitute the Premier League varieties for their Championship counterparts,
0:35:30 > 0:35:34'fish similar in taste and texture, but cost a fraction of the price.
0:35:34 > 0:35:39'Take mackerel. We've already heard how versatile it is and it's cheap,
0:35:39 > 0:35:43'but replace it with sardines or herrings and you save a quarter of the cost.
0:35:43 > 0:35:46'Cod is not only expensive, but over-fished,
0:35:46 > 0:35:50'so substitute it with its cheaper, more plentiful cousin pollock.
0:35:50 > 0:35:55'The smaller fillets tend to be flaky, but with a larger fillet, it's hard to tell the difference.
0:35:55 > 0:35:59'As a gourmet treat, crab is seriously underrated.
0:35:59 > 0:36:04'It's prolific in British waters and a third of the price of lobster, but we say tastier.
0:36:04 > 0:36:08'All that stands between you and that crabby goodness is the labyrinthine shell,
0:36:08 > 0:36:14'but you'll get even more out of your fish if you do what Tom does and use every edible part.
0:36:14 > 0:36:17'And the best way to do that - how about a bisque?
0:36:17 > 0:36:20'A crustacean soup to you and me.'
0:36:20 > 0:36:24- Do you remember what Tom did with the langoustine heads?- Yes, I do.
0:36:24 > 0:36:28He made a langoustine head ravioli with very little langoustine meat.
0:36:28 > 0:36:33What happens if we put a couple of crabs in that bisque, use the leftovers from the paella,
0:36:33 > 0:36:38put some crabs in to make it a main event and make that crab go so far?
0:36:38 > 0:36:40Oh, pimp my potage!
0:36:40 > 0:36:46- Pudding?- It's got to be chocolate mousse. All blokes like chocolate mousse and they're all fellas.
0:36:46 > 0:36:49You cannot have chocolate mousse, man. It's boring!
0:36:49 > 0:36:51What about, um...
0:36:51 > 0:36:54Pudding, chocolate pudding, chocolate fondant.
0:36:54 > 0:36:57- Soft in the middle, lovely. I think that's good.- It is.
0:36:57 > 0:37:00We just need a platter of fish, a few carbs,
0:37:00 > 0:37:04a bucketful of talent and we've got a feast.
0:37:04 > 0:37:06Right, where's Roge?
0:37:08 > 0:37:12'To get the most out of any ingredient, it has to be fresh
0:37:12 > 0:37:16'and this farm shop in Exmouth has its own fleet of fishing boats,
0:37:16 > 0:37:19'so not only is the fish sold on the same day it's caught,
0:37:19 > 0:37:22'it's caught within six miles of the shop. How local is that!'
0:37:22 > 0:37:28- This is a spectacular display, Si. - Thank you very much. - It's a cook's paradise.- It is.
0:37:28 > 0:37:35- Fruits of the sea in one place.- Our lads will be so excited about this. It's amazing.- Fantastic.- Brilliant.
0:37:35 > 0:37:40'We're here to get the best value produce we can without skimping on the flavour.'
0:37:40 > 0:37:46- Grey mullet is tasty, isn't it? - It is indeed. It does make a great substitute for bass.
0:37:46 > 0:37:48But it needs to be caught at sea.
0:37:48 > 0:37:54A sea-caught grey mullet is just as good as a line-caught bass, really, and half the price.
0:37:54 > 0:37:58Good old grey mullet, it stands up on its own. Perfect for paella.
0:37:58 > 0:38:01It is perfect. I think we should have some.
0:38:01 > 0:38:06- Shall we have them prepared? - We need the bones and all the bits for the stock.
0:38:06 > 0:38:11We can fillet, pin-bone, keep the bones for your stock, prepare it however you want.
0:38:11 > 0:38:14Those four fish are £20.32.
0:38:14 > 0:38:18- You are joking!- If these were bass, these would have cost you...
0:38:19 > 0:38:21£47.40. So you've saved more than half
0:38:21 > 0:38:26- and you can still re-create your dis and a great product as well. - It is, isn't it?
0:38:26 > 0:38:32- Could we have a kilo and a half of mussels?- Yeah, these are the River Exe mussels.- Lovely.
0:38:34 > 0:38:40We're going to do a gourmet, three-course meal for 12 people for round about 100 quid.
0:38:40 > 0:38:44- Yeah.- Is that all?- Yeah, but with the best seafood money can buy.
0:38:45 > 0:38:50'Buying fresh fish is easy when you know what to look for.
0:38:50 > 0:38:54'First, look into their eyes. They should be clear and bright.
0:38:54 > 0:38:58'A cloudy-eyed fish is safe to eat, but it's past its prime.
0:38:58 > 0:39:02'A fresh fish should smell like the sea or even a bit like cucumber.
0:39:02 > 0:39:06'Never, ever buy a nasty-smelling fish. Cooking won't improve it.
0:39:06 > 0:39:11- 'Next, the gills. These should be bright red.- And the scales should be shiny and plentiful.
0:39:11 > 0:39:17'And the best thing, if you're in any doubt, is to ask the fishmonger when it was caught.'
0:39:17 > 0:39:19I think this is right, Simon.
0:39:19 > 0:39:24You catch the fish and it can be from sea to ice in 12 hours?
0:39:24 > 0:39:28They drive past us on their way to market, drop off what I've asked for
0:39:28 > 0:39:31- then in the morning, it's on the counter.- Wonderful.
0:39:31 > 0:39:36- Look, look at that! How beautiful... - Yeah.- ..is that creature!
0:39:36 > 0:39:41- So how many would you like? - A dozen, so we've got one each. - One each?- Yeah.
0:39:41 > 0:39:47- Shall we have a couple of dressed crabs?- Look at that for 4.95, the size of that and the meat!
0:39:47 > 0:39:51- That makes good sense. - Right, two of them then.
0:39:51 > 0:39:54'We're not stopping there. Time for a shopping montage.'
0:39:54 > 0:39:56Just a good, local mature.
0:39:58 > 0:40:00- Soda bread.- Sourdough!
0:40:00 > 0:40:05- Two or three, Kingy?- Two, mate, cos it's just for a garnish.
0:40:05 > 0:40:07Little Bantam eggs. Look at that!
0:40:07 > 0:40:10- That's nice. - Look at those little, dinky eggs!
0:40:10 > 0:40:13Cheap! Bantam eggs, a pound for six.
0:40:13 > 0:40:18- Let's get a dozen and a half for three quid. - Just in case we break one.
0:40:18 > 0:40:24'We've spent under a hundred quid here and still bought the majority of our ingredients. Result!'
0:40:24 > 0:40:28- That's £16.23 change.- Thank you. - Hey, that's brilliant.
0:40:29 > 0:40:32- Come on, fat lads.- Shut up, you!
0:40:33 > 0:40:36'I feel inspired by this shop, Kingy.
0:40:36 > 0:40:40'It's going to be a real treat for some very deserving people.
0:40:40 > 0:40:43'Yes, mate, it's important to get it right.
0:40:43 > 0:40:48'When entertaining with food, it's a good idea to put on a trial run before the big day,
0:40:48 > 0:40:52'so we're off to make a start on Roger's decadent dessert.'
0:40:52 > 0:40:55Do you know, you need an indulgence.
0:40:55 > 0:40:59Oh, yes. What's the indulgence that we can all afford,
0:40:59 > 0:41:03that's economic, that everybody has access to?
0:41:03 > 0:41:08Chocolate. And the other indulgence that we all love at the end of a meal is...
0:41:08 > 0:41:15Puddings! And we have done a chocolate, zesty fondant, served with a lovely zesty sauce, and...
0:41:15 > 0:41:20Coconut custard just cos we could, but it's a really quick, simple recipe.
0:41:20 > 0:41:24It is like a Michelin-starred pudding for a couple of quid.
0:41:24 > 0:41:29'To create this chocolate and lime fondant, you'll need a light touch and a bit of patience.
0:41:29 > 0:41:33'You can't really go wrong if you're meticulous about your timing.
0:41:33 > 0:41:36'If you can make a souffle, these are a cinch.'
0:41:36 > 0:41:39First off...
0:41:39 > 0:41:43Chocolate. Always use good chocolate, the best you can afford.
0:41:43 > 0:41:47'By that we mean dark chocolate with at least 70% cocoa solids.
0:41:47 > 0:41:51'It has a richer, more bittersweet flavour than its milky cousin.
0:41:51 > 0:41:54'For cooks, it's smoother and easier to work with.'
0:41:54 > 0:42:00Use a bain-marie which is a bowl above hot water, so you haven't got direct heat to burn the chocolate.
0:42:00 > 0:42:03'Bain-marie simply means a water bath
0:42:03 > 0:42:08'and it's a great technique for heating delicate food gently and gradually.
0:42:08 > 0:42:11'Just make sure your bowl is heatproof.
0:42:11 > 0:42:14'Add 150 grams of butter and stir occasionally.'
0:42:14 > 0:42:18While Dave's doing that, what I'm going to do is...
0:42:19 > 0:42:22We want three whole eggs and three egg yolks.
0:42:24 > 0:42:27'Fondants are effectively steamed puddings,
0:42:27 > 0:42:30'firm on the outside, gooey and unctuous on the inside,
0:42:30 > 0:42:34'and you'll need individual containers to make them.'
0:42:34 > 0:42:39These are called Dariole moulds, a little steamed pudding mould, and now we butter it.
0:42:39 > 0:42:43You can buy non-stick ones, but I still butter them anyway
0:42:43 > 0:42:47- because I don't trust them. It's true, isn't it?- You do.
0:42:47 > 0:42:50They're nicely buttered. I just put some cocoa in.
0:42:51 > 0:42:53Just knock around like that.
0:42:53 > 0:42:58Do remember, use cocoa and not drinking chocolate.
0:42:58 > 0:43:05You'll find that the cocoa sticks to the butter and it gives you a super chocolatey finish to your fondant.
0:43:05 > 0:43:11'To the eggs, add the zest of two limes. We're using a nifty utensil called a microplane.
0:43:11 > 0:43:15'Instead of shredding the lime skin like a grater does,
0:43:15 > 0:43:20'the tiny razor-like edges shave it finely which helps conserve the flavour.'
0:43:20 > 0:43:25- 25 grams of caster sugar. Lob it in? - Yeah, please, man, yeah.
0:43:25 > 0:43:27Thank you very much.
0:43:28 > 0:43:32It's quite important to get this right, this bit.
0:43:32 > 0:43:34Just put some air through it.
0:43:34 > 0:43:41You can see at the back of the blades, it's leaving like a little fan shape. That's what you're after.
0:43:41 > 0:43:43Nice and thick.
0:43:45 > 0:43:48- Are you ready to fold?- I'm ready.
0:43:51 > 0:43:53'As per our souffle recipe,
0:43:53 > 0:43:58'we're using a metal spoon to fold the egg mixture to preserve the bubbles.'
0:44:00 > 0:44:02- Ready for the flour?- Yeah.- Right.
0:44:02 > 0:44:04I'm going to sieve that in.
0:44:04 > 0:44:07And we just fold that as we go.
0:44:07 > 0:44:09- There we go.- Thank you.
0:44:09 > 0:44:13And now all we do is fill up the moulds with the pudding.
0:44:13 > 0:44:19These need to be covered in clingfilm and put in the fridge just to chill and settle.
0:44:19 > 0:44:21'They'll need at least 30 minutes,
0:44:21 > 0:44:27'but you can prep them and leave them in the fridge for up to eight hours in advance.'
0:44:27 > 0:44:29This gives us time to make the lime syrup.
0:44:29 > 0:44:34This is a really useful ingredient. It's that lime marmalade.
0:44:34 > 0:44:39And then what we're going to add is the juice of about two limes.
0:44:39 > 0:44:43- Lime juice.- There's one.- Nice.
0:44:43 > 0:44:46- This is going to be zingy!- Oh!
0:44:46 > 0:44:52'Simmer and stir the mixture for about four minutes until it becomes syrupy, then leave to cool.'
0:44:52 > 0:44:57What we do is... Another top tip is these little babies, these cheap plastic bottles.
0:44:57 > 0:45:03You know when you go to a posh restaurant and all the blobs and smears are in the perfect place?
0:45:03 > 0:45:08You don't do it with a spoon. Get one of these, fill it with your stuff and go plop, plop, plop!
0:45:08 > 0:45:10It's the way forward.
0:45:13 > 0:45:17'And we'll use this technique for our marmalade mixture.'
0:45:17 > 0:45:24Here we go. These go into a pre-heated oven at 180 degrees Celsius for about 12 minutes,
0:45:24 > 0:45:27which gives us just time to make the instant coconut custard.
0:45:27 > 0:45:31- You're not wrong!- Coconut.- Coconut!
0:45:31 > 0:45:35- One.- Come on, Kingy.- Two.- Let's see what you're made of.- Three.
0:45:35 > 0:45:41And in my pan I'm going to heat up coconut milk and cream.
0:45:41 > 0:45:45'We're using 300 ml of coconut milk to 100 of double cream.
0:45:45 > 0:45:50'Coconut milk can be a great substitute for milk in soups, sauces and desserts,
0:45:50 > 0:45:54'so it's worth keeping a few cans of the stuff in the larder.
0:45:54 > 0:46:00'While that's heating, add two teaspoons of cornflour to the three egg yolks and whisk.'
0:46:03 > 0:46:05Beautiful.
0:46:05 > 0:46:07And this needs to simmer.
0:46:08 > 0:46:11Now, the trick is...
0:46:11 > 0:46:16we add the coconut milk and the cream to the eggy mix.
0:46:16 > 0:46:17Oh!
0:46:17 > 0:46:22- Smell that. That's an indulgence. - It's luxurious, isn't it?- Lovely.
0:46:22 > 0:46:27'Return the mix to the saucepan and cook over a low heat.
0:46:27 > 0:46:32'Once you've made custard from scratch, you'll never want to open a packet again.'
0:46:32 > 0:46:38It's important that you don't overheat it because if you do, it'll split. That's what we don't want.
0:46:39 > 0:46:42Five, four, three,
0:46:42 > 0:46:45two, one...
0:46:45 > 0:46:47Fondants are go!
0:46:47 > 0:46:49Oh, now, they're going to...
0:46:50 > 0:46:52Look at them!
0:46:56 > 0:46:58- Scalpel?- Yes.
0:46:58 > 0:47:02'Use a round-edged knife to loosen your fondant in the mould.
0:47:02 > 0:47:06'That way, you won't poke holes in it and release its gooey centre.'
0:47:06 > 0:47:09It's soft, it's squidgy...
0:47:09 > 0:47:11Oh, look at that!
0:47:11 > 0:47:13- Ooze check?- Yeah.
0:47:14 > 0:47:16Nice.
0:47:18 > 0:47:22'Think of your gourmet choccy fondant as a work of art,
0:47:22 > 0:47:26'a feast for the eyes as well as the taste buds.'
0:47:28 > 0:47:30Oh, yeah!
0:47:30 > 0:47:33'The finishing touch is the lime syrup.
0:47:33 > 0:47:36'You can blob it, swirl it, stripe it on your plate.
0:47:36 > 0:47:39'Make any pattern you want.
0:47:39 > 0:47:42'Get creative, but remember, less is usually more.'
0:47:42 > 0:47:45Little jewels of gorgeousness.
0:47:45 > 0:47:48- Just like rivets on a submarine's bulkhead.- Yeah.
0:47:48 > 0:47:51But rivets of flavour.
0:47:51 > 0:47:54'We're topping it off with creme fraiche.
0:47:54 > 0:47:59'It's slightly sour which, along with the lime, helps to counter the sticky sweetness of the pud.
0:48:01 > 0:48:07'And taking our inspiration from our Michelin-starred chef, nothing here is going to waste.'
0:48:07 > 0:48:10Look, you throw this in the bin,
0:48:10 > 0:48:12but we're not.
0:48:12 > 0:48:15It's just making it special.
0:48:17 > 0:48:20Michelin star for cafe money!
0:48:22 > 0:48:27'This fondant comes in at under £2 a portion and is perfect for feeding Roger's crew.
0:48:27 > 0:48:33'The most expensive ingredient is the dark chocolate, but even that won't break the bank.'
0:48:33 > 0:48:35I love the lime syrup.
0:48:35 > 0:48:40If that's not a chocolate indulgence, I don't know what is.
0:48:40 > 0:48:46'By applying a bit of foodie know-how and artistry, it's possible to transform any food
0:48:46 > 0:48:50'into a dish to excite your gastronomic senses.
0:48:52 > 0:48:59'We've discovered how down-to-earth ingredients can reach stratospheric heights of gourmet deliciousness.'
0:48:59 > 0:49:03- That looks spectacular. - But it's an egg.
0:49:03 > 0:49:08'And learned how using every last scrap of food can achieve truly wonderful flavour sensations.'
0:49:08 > 0:49:11It's a perfect eat, isn't it?
0:49:11 > 0:49:15'I think we've got the hang of this indulgent entertaining lark, dude.
0:49:15 > 0:49:19'Yeah. Now we've just got to put it all to good use.
0:49:19 > 0:49:24'We've joined Roger at the lifeboat station in Exmouth to make a start on our special meal.
0:49:24 > 0:49:30'The crew still have no idea of our plans and that we've commandeered a corner of the office
0:49:30 > 0:49:33'as our makeshift kitchen.'
0:49:33 > 0:49:36I, Mr Myers, think I'd better get on shelling prawns.
0:49:36 > 0:49:40And I'd better get on the building blocks to the soup, the bisque.
0:49:40 > 0:49:46'This yummy infusion of fishy goodness comes in at roughly £3 a head.'
0:49:46 > 0:49:50Fennel, slightly aniseedy in flavour, is brilliant for a fish soup.
0:49:50 > 0:49:55This needs to be sweated down for about ten minutes, then we put the garlic in.
0:49:55 > 0:49:58'This bisque has a tomato base.
0:49:58 > 0:50:02'Passata, sun-dried tomato puree and tinned tomatoes are added
0:50:02 > 0:50:06'along with those fish carcasses we got from the farm store.'
0:50:06 > 0:50:10The only thing is, do not put the gills in.
0:50:10 > 0:50:12The gills can make the whole thing sour.
0:50:12 > 0:50:19And some pepper. 'Now for the eggs. The fresher they are, the better for poaching.'
0:50:19 > 0:50:23We don't want them to overcook, so we plunge them into cold water.
0:50:23 > 0:50:26'To go with the bisque, we're making a rouille - a French sauce
0:50:26 > 0:50:30'that's similar to mayonnaise and served with seafood soups.'
0:50:30 > 0:50:36The thing is about everyday gourmet... If you're skint, you've got to invest a little bit of time.
0:50:36 > 0:50:42But what's nice about it is that if you invest the time, you become a better cook, which is great.
0:50:42 > 0:50:48'We're combining eggs, oil, garlic, lemon juice, cayenne pepper and tomato puree.
0:50:48 > 0:50:53'Back to the stock. We're going one stage further than our Michelin-starred chef.'
0:50:55 > 0:50:59- You're going to think we'll strain all those bones out.- I am.
0:50:59 > 0:51:04We're not. We're going to puree everything - the bones, the heads, the lot.
0:51:05 > 0:51:11'And once we've extracted the flavour from the bones, we sieve it to make a smooth soup.
0:51:11 > 0:51:17'After adding our crab meat, we're putting all these ingredients aside until we're ready to serve.
0:51:17 > 0:51:20'Next, the main course - paella,
0:51:20 > 0:51:26'but ours has a twist that not only makes it cheaper, but it also adds a hint of the unexpected.'
0:51:26 > 0:51:33Normally, paella would be made with rice. We're doing ours with barley. Barley risottos are all the rage.
0:51:33 > 0:51:37Barley paella? You've seen it first, you've seen it here!
0:51:37 > 0:51:40'Our paella is not as expensive as you might think.
0:51:40 > 0:51:45'Barley is half the price of long-grain rice and eight times cheaper than paella rice
0:51:45 > 0:51:49'and we've replaced pricey fish with cheaper alternatives.
0:51:49 > 0:51:53'The beauty of this is your guests definitely won't feel short-changed.'
0:51:53 > 0:51:58Now, the squid, look at that. It doesn't immediately say, "Eat me."
0:51:58 > 0:52:02But when treated with respect and cooked properly, it's a treasure.
0:52:02 > 0:52:08'To the fried onions and chorizo, we're adding our barley which has been pre-soaked for 12 hours.
0:52:08 > 0:52:14'It's a great substitute for rice - robust enough to carry the flavours of the fish, spices and chorizo.'
0:52:14 > 0:52:19Make sure that barley is coated with all of that beautiful oil.
0:52:19 > 0:52:22I would never have thought about using barley.
0:52:22 > 0:52:26You can treat a barley grain exactly the same as rice.
0:52:26 > 0:52:31'Now add a heaped tablespoon of pungent and colourful, sweet paprika.'
0:52:31 > 0:52:35Look at that! It's redder than a red setter bathing in iron ore!
0:52:35 > 0:52:41'Now we stir in our prepped prawns and squid. You don't need a lot as this paella is packed with flavour.'
0:52:41 > 0:52:44So there's no pre-cooking of the fish?
0:52:44 > 0:52:48- Oh, no.- That would ruin it?- The squid's already starting to curl.
0:52:48 > 0:52:50'Don't just bung your fish in.
0:52:50 > 0:52:56'Appearance is key. Here I'm using a classic clock-face presentation favoured by the Spanish.'
0:52:56 > 0:53:00A spiral of poissons! 'Now for the mussels...'
0:53:00 > 0:53:05We'll steam these on the top and these will just cook gently in the vapour.
0:53:05 > 0:53:09'Add the chicken stock. Unlike a risotto, stirring is forbidden,
0:53:09 > 0:53:14'so we leave it to simmer away for 20 minutes while Roge reveals his surprise.'
0:53:17 > 0:53:20Good afternoon, ladies and gents.
0:53:20 > 0:53:24As you all know, I've had the limelight, I've had the nice bits.
0:53:24 > 0:53:30Now it's for me to say thank you to you guys and actually treat you to a little meal, really.
0:53:30 > 0:53:34I couldn't do it all by myself and I've actually had some help,
0:53:34 > 0:53:36so... BLOWS WHISTLE
0:53:36 > 0:53:38The helpers! APPLAUSE
0:53:40 > 0:53:44Your Roger's a good cook, I tell you that!
0:53:44 > 0:53:47We'd better go and get your first course out, gang.
0:53:47 > 0:53:52- It's at times like this, I'm glad I'm not wearing a skirt either! - LAUGHTER
0:53:52 > 0:53:56'We're serving our crab bisque with croutons of ciabatta,
0:53:56 > 0:54:01'topped with a blob of rouille and a sprinkle of local cheese.
0:54:01 > 0:54:07'And as fish and egg are such a perfect match, we're topping it off with a poached Bantam egg.'
0:54:07 > 0:54:10These cups were car boot specials. They were dead cheap.
0:54:10 > 0:54:15- But with a bit of thought, you can really dress the soup up.- Perfect.
0:54:15 > 0:54:17Let's get this out, boys.
0:54:17 > 0:54:20Ladies and gents... APPLAUSE
0:54:24 > 0:54:29- Go on, Roger. I think you should test the product.- Can I dunk it? - Yeah, with your soldier.
0:54:31 > 0:54:34- Is it "gorge"?- Lovely.- Get in!
0:54:34 > 0:54:37That's gorgeous.
0:54:38 > 0:54:43- How long did it take to cook? - I started yesterday morning. LAUGHTER
0:54:43 > 0:54:46Hey, dude. That's a resounding success.
0:54:47 > 0:54:50- It's gone down great. - I'm glad we went to Oxfam for them!
0:54:52 > 0:54:57'Our barley paella is ready. This is a dish best eaten warm, not piping hot,
0:54:57 > 0:55:01'to allow those flavours to come through.' Lovely.
0:55:01 > 0:55:07'And at around £5 per serving, paella is a great way of feeding luxury food to a crowd.'
0:55:07 > 0:55:10Look at that!
0:55:10 > 0:55:15- There you are, ladies and gentlemen. - His own fair hands as well.- It was.
0:55:15 > 0:55:17- There we go.- Well done, Roge.
0:55:18 > 0:55:21- Thanks very much. - Go on then. Tuck in.
0:55:26 > 0:55:32- What do you think of the use of barley instead of rice?- Brilliant. - It's a nice, little twist.
0:55:34 > 0:55:37'With the paella a success, there's just the dessert to go.
0:55:37 > 0:55:40'I do love a fondant.
0:55:40 > 0:55:45'Not quite a cake, not quite a mousse, but somewhere in between.
0:55:45 > 0:55:51'Served with Devon clotted cream and pepper-roasted local strawberries, it's just over £2 per portion.'
0:55:52 > 0:55:56- The grand finale, shall we do it? - Yes.- Let's do it.
0:55:58 > 0:56:01This is the ultimate, ultimate in desserts!
0:56:02 > 0:56:04Pudding!
0:56:07 > 0:56:10You can actually taste the pepper too.
0:56:10 > 0:56:12- In it goes.- Yes!
0:56:18 > 0:56:23'We've pulled it off, Kingy - a gourmet, three-course lunch for 120 smackers!'
0:56:23 > 0:56:27Ladies and gents, I hope you've enjoyed your meal today.
0:56:27 > 0:56:32It's been hard graft. These two guys have given me a great hand to be able to succeed in this
0:56:32 > 0:56:36as a great big thank you to everybod here and everybody here as well.
0:56:37 > 0:56:39'But it's not over yet.
0:56:39 > 0:56:45'The two lifeboat crew, Max and Andy, who played a vital role in the rescue of four teenagers,
0:56:45 > 0:56:48'are about to be rewarded for their efforts.'
0:56:48 > 0:56:51- Congratulations.- Thanks very much.
0:56:51 > 0:56:56- It's an honour and a privilege to present it to you. Thank you so much. Well done.- Thank you.
0:56:59 > 0:57:03We'd both like to say thank you very much for having us down here.
0:57:03 > 0:57:09- This man, what a top boy! What a top man!- Thank you very much. - Well done, Roge.
0:57:11 > 0:57:17'Indulgent meals needn't be expensive. Gourmet cuisine isn't about using luxurious or rare foods,
0:57:17 > 0:57:22'but about taking humble ingredients and lavishing them with love.
0:57:22 > 0:57:28'Making the most of your food, so you're not only saving money, you enrich the flavours of your dish.
0:57:28 > 0:57:33'And best of all, although Roger's friends were eating food on a budget,
0:57:33 > 0:57:35'they certainly didn't feel hard done by.'
0:57:37 > 0:57:43- I see no ships, but I see a lot of contented lifeboat folk.- I do too. - That one hit the spot.- Brilliant.
0:57:43 > 0:57:48- Look at them all having a good time and all for a tenner a head! - Fancy a swim?
0:57:48 > 0:57:50I fancy a pint.
0:57:50 > 0:57:52All right then. Yeah.
0:57:53 > 0:57:55'Next time...'
0:57:59 > 0:58:02- Come and get it, kids!- Come on!
0:58:02 > 0:58:07'It's party time and we'll show you how to make posh treats to feed the masses.
0:58:07 > 0:58:11'We'll find out how the royals raved it up in days gone by.'
0:58:11 > 0:58:16- Wow!- Oh, wow, that's amazing! - That actually does have wow factor.
0:58:16 > 0:58:21'And throw a massive surprise party for some truly deserving people.'
0:58:21 > 0:58:23- Hello! - CHEERING
0:58:49 > 0:58:52Subtitles by Red Bee Media Ltd