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 you find in the very best restaurants across the country.
0:00:14 > 0:00:17But these ones are dirt cheap! And guess what?
0:00:17 > 0:00:20They're made by us!
0:00:20 > 0:00:24The Hairy Bikers are going posh.
0:00:25 > 0:00:28And we're going to do it without blowing the weekly budget.
0:00:28 > 0:00:32You don't need to be minted or Michelin-starred to make great food.
0:00:34 > 0:00:36Tell us that that's not a belter.
0:00:36 > 0:00:40Lunch is often the most overlooked meal of the day.
0:00:40 > 0:00:45In today's programme, we'll show you how to make your lunchtime truly gastronomic.
0:00:45 > 0:00:47- That's a luxury lunch.- Oh, yes!
0:00:47 > 0:00:51We discover where to find great-value ingredients...
0:00:51 > 0:00:54It's the world's biggest pick-and-mix!
0:00:54 > 0:00:57..and when it's worth spending that extra cash...
0:00:57 > 0:01:01The Moby Dick of the salmon world! Look at that!
0:01:01 > 0:01:04And we're going to spring the ultimate surprise on a very deserving dinner lady...
0:01:04 > 0:01:09- You'll be wanting a bit of help, won't you?- Yes, I will!
0:01:09 > 0:01:11..whose dedication to feeding old folk on a budget
0:01:11 > 0:01:13is second to none.
0:01:14 > 0:01:16So join us on our quest
0:01:16 > 0:01:20to show how you can create dishes of exceptional flavour
0:01:20 > 0:01:22for next to nothing -
0:01:22 > 0:01:25the art of making every day gourmet.
0:01:59 > 0:02:03Ah, lunch... It's the culinary wonder that breaks up the day.
0:02:03 > 0:02:08A lunch made with love is one of life's greatest gifts.
0:02:08 > 0:02:10And we passionately believe
0:02:10 > 0:02:14that great food worthy of this - the greatest of meals -
0:02:14 > 0:02:17doesn't need to cost you an arm and a leg.
0:02:18 > 0:02:21What makes gourmet food 'gourmet'?
0:02:21 > 0:02:23It isn't the price or a fancy name,
0:02:23 > 0:02:28but quality ingredients, mindful cooking and a little bit of visual flair.
0:02:28 > 0:02:31In our first recipe, we're creating a Hairy homage
0:02:31 > 0:02:34to a quintessential lunchtime classic...
0:02:34 > 0:02:38The pork pie. Embellished with prunes and apricots
0:02:38 > 0:02:41and served with cider and sage jelly!
0:02:41 > 0:02:43Mate, you had me at pork pie.
0:02:46 > 0:02:48Lunch is up!
0:02:48 > 0:02:51You can't talk about lunch, in our opinion,
0:02:51 > 0:02:53without entering into the subject of pies.
0:02:53 > 0:02:56- We want a posh pie, don't we? - We do, mate,
0:02:56 > 0:02:59a pie to grace any gourmet table.
0:02:59 > 0:03:02We've got some diced shoulder. OK?
0:03:02 > 0:03:04We've got some minced belly pork.
0:03:04 > 0:03:08And we've got... Now, this is collar.
0:03:08 > 0:03:12It's been cured, so it's like bacon. We're going to dice that, as well.
0:03:12 > 0:03:14'These are among the cheapest cuts,
0:03:14 > 0:03:17'which are great to use on their own but even better in your pie,
0:03:17 > 0:03:21'where they'll make the finished slice look and taste amazing.'
0:03:21 > 0:03:23Do you know what? There's a pie in everybody
0:03:23 > 0:03:27and sometimes, I think of us two as the midwife.
0:03:28 > 0:03:32To make the pastry, a good old-fashioned hot water crust.
0:03:32 > 0:03:35I've got some flour which I'm going to sieve.
0:03:35 > 0:03:38I've got crushed black pepper here. I want it finer.
0:03:38 > 0:03:41I'm going to give it a good bashing. We'll say half a teaspoon.
0:03:41 > 0:03:43I'm putting more in because I like pepper!
0:03:43 > 0:03:47The recipe police aren't going to get me, you know!
0:03:47 > 0:03:51Now, black pepper goes into that flour
0:03:51 > 0:03:56and it begins to look speckly and kind of artisan.
0:03:56 > 0:04:00'Rub 50 grams of cold butter and 50 grams of lard into the flour
0:04:00 > 0:04:03'until it resembles breadcrumbs.'
0:04:03 > 0:04:06'The difference between a bog-standard and our gourmet pie
0:04:06 > 0:04:10'is that ours is going to be packed with surprising flavours and textures.'
0:04:10 > 0:04:17'The trick is to find ingredients that give that extra dimension but cost mere pennies.'
0:04:17 > 0:04:20While Dave's massaging his pastry,
0:04:20 > 0:04:23I'm going to chop a leek and we'll put that with the meat.
0:04:23 > 0:04:26A teaspoon of each.
0:04:27 > 0:04:33Now, take about 16 apricots. These are the ready-to-eat ones.
0:04:35 > 0:04:38The thing is, with a pork pie, you need plenty of pepper.
0:04:38 > 0:04:43- I think pepper's the secret. I put loads of pepper in the pastry. - Brilliant.
0:04:43 > 0:04:46'Pepper gives the pie a gentle heat, as does ginger,
0:04:46 > 0:04:49allspice and nutmeg.' Allspice...
0:04:49 > 0:04:52'Into a pan, put two teaspoons of sea salt,
0:04:52 > 0:04:55'150ml of hot water
0:04:55 > 0:04:58'and 100 grams of lard.'
0:04:58 > 0:05:02Hot-water pastry's brilliant. It's kind of like baker's putty.
0:05:02 > 0:05:07It's kind of firm, yet it's crumbly. It's yummy, sticky, greasy.
0:05:07 > 0:05:08It's brilliant!
0:05:08 > 0:05:12Now, in this pan, I have what looks like Beelzebub's brew,
0:05:12 > 0:05:17the boiling lard water, which is hot, hot-water pastry.
0:05:17 > 0:05:20We mix that with the fat, the flour and the pepper.
0:05:20 > 0:05:22Oh, yes!
0:05:22 > 0:05:24And mix it with a fork because it is hot.
0:05:24 > 0:05:28While Dave's doing that, I'm going to finish this mix off.
0:05:28 > 0:05:31A hen's egg in there. And with your hands, get stuck in
0:05:31 > 0:05:34because we're going to make sure
0:05:34 > 0:05:37that the mix is all even all the way through.
0:05:37 > 0:05:40Ah, the smell! Come and have a sniff of this, mate.
0:05:40 > 0:05:43Absolutely gorgeous.
0:05:43 > 0:05:46- Ooh, yes. - It smells like a pork pie already.
0:05:47 > 0:05:50Ohh! Let's get painful!
0:05:50 > 0:05:52Hahhh!
0:05:52 > 0:05:55Bit of a kneading.
0:05:55 > 0:05:56And that...
0:05:57 > 0:06:00..is hot-water pastry.
0:06:00 > 0:06:04'Its high-fat content bakes it to a rich golden brown
0:06:04 > 0:06:07'and gives it that crumbling melt-in-the-mouth texture.'
0:06:07 > 0:06:10Just cover that in a piece of Clingfilm
0:06:10 > 0:06:12and leave it for half an hour at room temperature.
0:06:12 > 0:06:16- Do not put this in a fridge. - 'Go on, mate, tell them again.'
0:06:16 > 0:06:19Do not put it in the fridge.
0:06:19 > 0:06:23If you put it in the fridge for half an hour, it'll be like trying to roll out a scone.
0:06:23 > 0:06:27It'll just go really flaky and horrible.
0:06:27 > 0:06:29- I reckon, Kingy, the pastry's resting...- Yes.
0:06:29 > 0:06:32..now is the time to make the cider and sage jelly.
0:06:32 > 0:06:34I agree wholeheartedly.
0:06:34 > 0:06:37- Pan...- First thing, make a syrup.
0:06:37 > 0:06:41The syrup is made, funnily enough, out of water and sugar.
0:06:41 > 0:06:44'Place six leaves of gelatine into a bowl
0:06:44 > 0:06:46'and cover with cold water to soften.'
0:06:47 > 0:06:51It's ready when it looks like a deconstructed squid.
0:06:51 > 0:06:53'Once the sugar syrup has come to the boil,
0:06:53 > 0:06:57'remove from the heat and leave to stand for five minutes.'
0:06:57 > 0:07:01That goes in the cooled-down syrup.
0:07:02 > 0:07:03- Cider.- Cider.
0:07:03 > 0:07:06- About 300 mil of it.- Yep.
0:07:06 > 0:07:09And pour it down the side of the pan.
0:07:09 > 0:07:12Make sure it's the sparkling cider, because you want those lovely bubbles.
0:07:12 > 0:07:15Beautiful colour, isn't it?
0:07:15 > 0:07:18- It's still warm!- Is it?- Lovely.
0:07:18 > 0:07:21- Would you like to flatten the prunes?- Ooh!
0:07:24 > 0:07:27We want a loose-sided tin. It'll become apparent why later.
0:07:27 > 0:07:33Rub it with butter. Loads! A really good smurfing of butter.
0:07:37 > 0:07:39We take off a third of the pastry
0:07:39 > 0:07:42and reserve that third for the lid.
0:07:42 > 0:07:44Just take your time. Don't panic.
0:07:44 > 0:07:47If there's any holes, patch them. Honestly, it'll be cool.
0:07:47 > 0:07:50You want quite a substantial piece of pastry.
0:07:50 > 0:07:53'Spoon half the porky mixture into the pastry case
0:07:53 > 0:07:56'and pack it down.'
0:07:56 > 0:07:59You want to try and avoid any airholes.
0:08:01 > 0:08:04We want prunes in every bite.
0:08:04 > 0:08:07- Lovely.- Mm.
0:08:07 > 0:08:11This is value-for-money pie. We're not having to fill it up with jelly.
0:08:11 > 0:08:13That's our well-packed pie.
0:08:13 > 0:08:16- I'll pass it over to Dave for the lid.- Hee-hee!
0:08:17 > 0:08:19Marvellous.
0:08:19 > 0:08:24- I always think this makes the pie look like something out of a nursery rhyme!- It's lush.
0:08:24 > 0:08:29We need quite a substantial airhole in the top because that filling is going to cook.
0:08:29 > 0:08:32We've got raw meat in there. It'll cook for an hour and a half.
0:08:32 > 0:08:35Look at that, man. That's perfect.
0:08:35 > 0:08:38'Give the pie a good eggy going-over.
0:08:38 > 0:08:40'This creates that wonderful golden glaze.'
0:08:40 > 0:08:43There you go. On tray!
0:08:43 > 0:08:48160 degrees Celsius for an hour and a half. Thank you.
0:08:48 > 0:08:50'Now, a pork pie must have jelly,
0:08:50 > 0:08:54'and serving it separately accentuates the contrasting flavours
0:08:54 > 0:08:57'and elevates the pie to gastronomic heights.'
0:08:57 > 0:09:01When the sage with the cider get together,
0:09:01 > 0:09:03it's really quite stringent.
0:09:03 > 0:09:06You've got sweetness in the fruit in the prunes and apricot,
0:09:06 > 0:09:08put it all together - it's magic.
0:09:08 > 0:09:13I want to break this up with a fork. What this does is, it makes it looks like crystals.
0:09:13 > 0:09:18Wrap it up with Clingfilm, like so, so it's nice and smooth on the top.
0:09:18 > 0:09:22'Now the jelly goes into the fridge and the pie comes out the oven.'
0:09:22 > 0:09:26We need to unleash this from its corset of steel.
0:09:26 > 0:09:28Let that drop. Look at that.
0:09:28 > 0:09:32'Glaze the sides of the pie with the remainder of the egg.'
0:09:32 > 0:09:35It's funny, pies have personality, don't they?
0:09:35 > 0:09:38- I wonder what this one would be called.- Arthur.
0:09:38 > 0:09:40- It is a man, isn't it, this pie? - It is.
0:09:40 > 0:09:42Arthur.
0:09:44 > 0:09:48Put Arthur back in the oven, 160 degrees Celsius,
0:09:48 > 0:09:49for a further 15 minutes
0:09:49 > 0:09:53to give the sides chance to glaze and crisp up.
0:09:53 > 0:09:56'The three cheap cuts of pork we've used in Arthur
0:09:56 > 0:10:00'are a delicious combination of piggy gorgifousness.'
0:10:00 > 0:10:05'Until recently, dishes made with great-value cuts of meat had fallen out of favour.'
0:10:05 > 0:10:08'But with their appearance on many a gastropub menu,
0:10:08 > 0:10:11'and even top-notch restaurants giving them a go,
0:10:11 > 0:10:15'it's time to rediscover those once unfashionable cuts.'
0:10:16 > 0:10:18'Take the belly pork in our pie -
0:10:18 > 0:10:22'cooked right, it can be the perfect prudent Sunday-lunch joint
0:10:22 > 0:10:25'and a lot lower than the cost of a leg.'
0:10:26 > 0:10:30'For the really adventurous among you, why not try trotters?
0:10:30 > 0:10:32'They don't immediately say "Eat me!"
0:10:32 > 0:10:36'but are super cheap and yummy used in a stew or a terrine.'
0:10:36 > 0:10:39'Or you could go the whole hog
0:10:39 > 0:10:43'and try the current craze of the fine-dining world - pig's cheeks,
0:10:43 > 0:10:46'mouth-watering when cooked slowly for four hours or more.'
0:10:46 > 0:10:50'But right now, it's all about Arthur.'
0:10:54 > 0:10:58Ah, hey, that crust is just perfect!
0:10:58 > 0:11:01This is a great pie for a picnic. Good hand-held.
0:11:01 > 0:11:06Ah, yes! I can't wait to see what the strata of Arthur's like.
0:11:06 > 0:11:07- Yes!- Ohh...!
0:11:07 > 0:11:10It's like pig Viennetta, isn't it?
0:11:10 > 0:11:12Perfect.
0:11:13 > 0:11:16That, including the jelly, is 60p.
0:11:16 > 0:11:20- Howeh, man. - You can't get a sandwich for that!
0:11:20 > 0:11:23You can just about afford a packet of crisps!
0:11:23 > 0:11:25It'll cost you about six quid to make.
0:11:25 > 0:11:29If somebody brought me that, unless I was a vegetarian, I'd be thrilled.
0:11:29 > 0:11:33- Arthur, just lay down, it won't hurt.- No, it won't.
0:11:34 > 0:11:39Got to have some of that jelly with the pork and everything else!
0:11:41 > 0:11:42That jelly's epic.
0:11:42 > 0:11:48It gives me great pleasure to confirm that this does taste as good as it looks,
0:11:48 > 0:11:50especially for lunch.
0:11:50 > 0:11:53'Our pie will easily feed a family
0:11:53 > 0:11:56'and still leave enough for a packed lunch the next day.'
0:11:56 > 0:12:01And it's proof that food doesn't need to be expensive or exotic to be gourmet.
0:12:01 > 0:12:05It's all about taking simple ingredients and letting them shine.
0:12:07 > 0:12:12'Yes, we're going to show you that it is possible to produce a three-course luxury lunch,
0:12:12 > 0:12:16'using everyday ingredients, on a budget.'
0:12:16 > 0:12:21'In our humble opinion, there's no better way to treat someone you love than with a good meal.'
0:12:21 > 0:12:25'And we want to give a little back to those people who work hard for their community,
0:12:25 > 0:12:28'and we're doing it through the medium of food.'
0:12:38 > 0:12:44'Our culinary excursion begins in Settle, North Yorkshire.'
0:12:44 > 0:12:47'We've been contacted by Charlotte and Steve O'Brien
0:12:47 > 0:12:49'who want to say thank you to their mother and wife Ruth
0:12:49 > 0:12:53'for her tireless work, cooking for the local old folk.'
0:12:53 > 0:12:57On Fridays, she'll quite often leave home between eight and eight thirty.
0:12:57 > 0:13:01She has a little trolley she loads up in the garage and then trundles it down the road.
0:13:01 > 0:13:03From about half 11 midday-ish,
0:13:03 > 0:13:06it's time to start serving the meals.
0:13:06 > 0:13:10'Providing old folk with a decent hot meal is an issue close to our hearts,
0:13:10 > 0:13:13'and for the last seven years Ruth's been doing just that
0:13:13 > 0:13:16'at the Friday Lunch Club.'
0:13:16 > 0:13:22She puts a lot of time and effort into Lunch Club, more than she's actually paid for.
0:13:22 > 0:13:25She only gets paid for the four or five hours she's down there,
0:13:25 > 0:13:27but there's all the extra work.
0:13:27 > 0:13:29'We Bikers agree that Ruth deserves
0:13:29 > 0:13:31'a bit of recognition for the work she does,
0:13:31 > 0:13:36'and want to surprise her with a luxury lunch all of her own.'
0:13:36 > 0:13:41'She has no idea she'll be the lucky recipient of a slap-up meal made by yours truly
0:13:41 > 0:13:45'and thinks she's taking part in a video about the Lunch Club.'
0:13:45 > 0:13:49To be honest, I couldn't do a job I didn't love doing.
0:13:49 > 0:13:53It's the satisfaction that you're making a difference to people's lives.
0:13:53 > 0:13:57Cheese on the table with Jean Draper!
0:13:57 > 0:13:59'The lunch Ruth cooks really does make a difference.
0:13:59 > 0:14:03'For some, this may be their only hot meal of the week.'
0:14:03 > 0:14:05'But they don't just come here for the food.'
0:14:05 > 0:14:07Beautiful!
0:14:07 > 0:14:11We all get together once a week, and it's wonderful. We have a lovely time.
0:14:11 > 0:14:13Lovely meal.
0:14:13 > 0:14:17This is all I've got to come to. I don't get anywhere.
0:14:17 > 0:14:20So, you know, without this,
0:14:20 > 0:14:23I wouldn't have anything.
0:14:23 > 0:14:26Ruth is an absolute treasure.
0:14:26 > 0:14:28She should get a medal.
0:14:28 > 0:14:31'Ruth's meagre budget allows her just £1 per head.
0:14:31 > 0:14:34'Her quest to provide good food on a pittance
0:14:34 > 0:14:38'means she has little time to herself.'
0:14:39 > 0:14:41She does put a lot more into it
0:14:41 > 0:14:44than just peeling spuds and serving it on a plate.
0:14:44 > 0:14:47She's a very selfless person.
0:14:47 > 0:14:51Anything out of the ordinary like this, as a treat for her, will be so special.
0:14:51 > 0:14:54She's always doing something for somebody else,
0:14:54 > 0:14:58so it'll be nice for somebody to do something for her for a change.
0:14:58 > 0:15:01'And that's where we come in.'
0:15:02 > 0:15:05From what we can gather and what we're gleaning,
0:15:05 > 0:15:08Ruth doesn't tend to treat herself very often, does she?
0:15:08 > 0:15:10She never really pampers herself.
0:15:10 > 0:15:14She tends to prioritise other people over and above herself,
0:15:14 > 0:15:18- making sure that they're all right. - So she's a pretty selfless person.
0:15:18 > 0:15:23- That's a lovely thing. - People like that deserve a treat.
0:15:23 > 0:15:27'And if we're going to knock her socks off with a special lunch,
0:15:27 > 0:15:30'we need to discover more about the food she loves.'
0:15:30 > 0:15:33We're quite into spicy foreign food at the moment.
0:15:33 > 0:15:38We like Indian, don't we? We've been on holiday to India and Nepal,
0:15:38 > 0:15:40and it's something that she's brought back with her,
0:15:40 > 0:15:42the use of spices, fresh spices,
0:15:42 > 0:15:46not out of a packet or dried or in a jar. Fresh spices.
0:15:46 > 0:15:48It's too obvious, I think, to cook a curry,
0:15:48 > 0:15:51- a straightforward curry, isn't it? - Mm.
0:15:51 > 0:15:54- Spicy shepherd's pie!- Yes.
0:15:54 > 0:15:57But if we can make it really special...
0:15:57 > 0:15:59You're making me hungry now!
0:15:59 > 0:16:02And the key is about presentation, as well.
0:16:02 > 0:16:07For guys like you to come along, lend a hand as a big surprise,
0:16:07 > 0:16:09it will go down amazingly well.
0:16:12 > 0:16:15'First, we're turning our culinary thoughts
0:16:15 > 0:16:17'to Ruth's starter.'
0:16:18 > 0:16:23Well, we've got the mains, that delicious spicy shepherd's pie.
0:16:23 > 0:16:24I'm really happy with that.
0:16:24 > 0:16:27It's a classic example of taking something everyday
0:16:27 > 0:16:30and turning it into a gourmet treat.
0:16:30 > 0:16:34- But what about the starter? - It's got to be light, hasn't it,
0:16:34 > 0:16:38just to get the palate going for those tantalising flavours of the unctuous pie.
0:16:38 > 0:16:42I know, Dave! What about something fishy?
0:16:42 > 0:16:46Salmon's cheap. Quite often, I don't think we treat it with the reverence it deserves.
0:16:46 > 0:16:51I've got a couple of ideas that could elevate the humble, affordable salmon
0:16:51 > 0:16:53into a gastronomic delight.
0:16:53 > 0:16:55Come on, let's get cracking.
0:16:57 > 0:17:01'We've chosen to test out two stylish fish dishes.
0:17:01 > 0:17:05'Both epitomise class, but needn't cost a fortune to make.'
0:17:05 > 0:17:09'Although we're thinking of Ruth's starter, they'd be perfect as a light lunch.
0:17:09 > 0:17:13'Feast your eyes on these - gravadlax and ceviche.
0:17:13 > 0:17:15'This sort of gastro cuisine
0:17:15 > 0:17:18'may grace the menus of your posh-nosh restaurants...'
0:17:18 > 0:17:21'But we're going to show you that they're really easy to make at home.
0:17:21 > 0:17:23'You might just need to invest a bit of time.'
0:17:23 > 0:17:27The Moby Dick of the salmon world! Look at that!
0:17:27 > 0:17:29- How beautiful is that? - That is beautiful.
0:17:29 > 0:17:32Now, what we're going to do,
0:17:32 > 0:17:35we're going to take the centre cut out of that,
0:17:35 > 0:17:38so we're going to cut about there and there,
0:17:38 > 0:17:41and then we're going to gravadlax it!
0:17:41 > 0:17:43- You get loads!- You do.
0:17:43 > 0:17:48That fish, prepped and skinned and sorted, was £28. It's massive.
0:17:48 > 0:17:50'Now, it may sound expensive
0:17:50 > 0:17:54'but, believe me, this is an economical dish.'
0:17:54 > 0:17:56'It's often cheaper to buy a whole salmon.'
0:17:56 > 0:17:59'Along with the other ingredients needed to make gravadlax,
0:17:59 > 0:18:03'a piece like this will feed 12 people at £3 per portion.'
0:18:03 > 0:18:07It's only the last 30 years that salmon has become available
0:18:07 > 0:18:09and affordable to everybody.
0:18:09 > 0:18:14Not all farmed salmon's bad. In fact, most of it's really good.
0:18:14 > 0:18:17- I'll prepare the cure, then. - I'll cut the little devil.
0:18:17 > 0:18:21- Right, you're the surgeon and I'm the curer!- Right.
0:18:23 > 0:18:27Take a pot of coarse sea salt.
0:18:27 > 0:18:30The sea salt will brine the fish, extract the moisture,
0:18:30 > 0:18:34thus change the texture and preserve it.
0:18:34 > 0:18:36I've got soft brown sugar
0:18:36 > 0:18:39and granulated sugar.
0:18:39 > 0:18:41So that's the sugar and salt.
0:18:41 > 0:18:44Give that a good mix. Get this rub started.
0:18:44 > 0:18:46Then we start on the flavours.
0:18:46 > 0:18:48We're using dill seeds, coriander seeds
0:18:48 > 0:18:50and cracked black pepper.
0:18:50 > 0:18:52Take a tablespoon of each
0:18:52 > 0:18:55and grind them to powder in the pestle and mortar.
0:18:55 > 0:19:00'Using the centre cut of the salmon will ensure an even cure throughout the flesh.'
0:19:00 > 0:19:02'But we're not going to waste those offcuts. Oh, no!
0:19:02 > 0:19:05'We've something special planned for them.'
0:19:05 > 0:19:07- I bet the smell's coming out! - Smell that, with dill seeds.
0:19:07 > 0:19:09Ah, what?!
0:19:09 > 0:19:12- Knocks your head out, doesn't it? - It does.
0:19:12 > 0:19:15There are many different cures for gravadlax.
0:19:15 > 0:19:18This one, it's just aromatic.
0:19:18 > 0:19:22We use gin. And gin's great. It's a good Great British product.
0:19:22 > 0:19:27And it's quite a gourmet thing, full of juniper and citrus notes.
0:19:27 > 0:19:29- Absolutely gorgeous.- Oh, yes!
0:19:29 > 0:19:33That goes in with the salt and the two sugars.
0:19:35 > 0:19:39I think I may have a little bottle hidden in the bottom of the pantry!
0:19:39 > 0:19:43They call it mother's ruin, and I certainly know why!
0:19:44 > 0:19:47I've just worked out why he goes in there a lot.
0:19:47 > 0:19:49He's having a sly one, isn't he?
0:19:49 > 0:19:52'To save money, you can omit the gin.'
0:19:52 > 0:19:57'The fish doesn't need alcohol to cure it - the salt and sugar take care of that -
0:19:57 > 0:20:01'but the addition of gin really bigs up those fragrant foodie flavours.'
0:20:01 > 0:20:04It's quite random this. 100 mil. That's about a big wine glass.
0:20:04 > 0:20:07'To the salt mixture, add the zest of two limes.'
0:20:07 > 0:20:11My mother would always smell of gin and lime and Steradent.
0:20:11 > 0:20:14- SI LAUGHS - Dear, oh, dear!
0:20:14 > 0:20:15It's quite evocative, really.
0:20:15 > 0:20:17'And now the dill...
0:20:17 > 0:20:21'Its aniseed-like taste completes those magical flavours.'
0:20:21 > 0:20:24There's nothing goes better with fish than dill.
0:20:24 > 0:20:26There is just that something that's...
0:20:26 > 0:20:30- What about chips? - Whey, chips, obviously.
0:20:30 > 0:20:34- It smells fantastic.- Doesn't it? - Yes.
0:20:34 > 0:20:38'Start to cover the fish with the salt mixture.'
0:20:38 > 0:20:43It'll keep for ages because the water will have been drawn out the salmon by the salt.
0:20:43 > 0:20:45It'll be like bacon. It'll have changed its composition.
0:20:45 > 0:20:49- It looks like Astroturf. - It's fantastic!
0:20:49 > 0:20:51Fold it over.
0:20:53 > 0:20:55And then just push.
0:20:55 > 0:20:59The salt will draw the water out the salmon.
0:20:59 > 0:21:02We want that water to go somewhere
0:21:02 > 0:21:06so we're going to pop the foil all over.
0:21:06 > 0:21:08Two, three, four...
0:21:13 > 0:21:17'Place the fish on a deep oven tray and place another tray on top.'
0:21:17 > 0:21:20'Weigh it down with, well, whatever comes to hand.'
0:21:20 > 0:21:22'Today, we're using, erm...'
0:21:22 > 0:21:26Two rocks from the garden, covered in foil for hygiene's sake.
0:21:26 > 0:21:29Put that in the fridge for three days.
0:21:29 > 0:21:32Every eight hours or so, turn it
0:21:32 > 0:21:35so that each side of the salmon gets access to the cure.
0:21:35 > 0:21:39The liquid will run out, that tray will fill up. Just put that away.
0:21:39 > 0:21:44I know, like, every eight hours... We're flexible. You don't have to get up in the night!
0:21:44 > 0:21:46- Fridge?- The fridge, yes.
0:21:46 > 0:21:49'Curing is a great way to make food taste fantastic.
0:21:49 > 0:21:54'Historically, it comes from a need to preserve our grub.'
0:21:55 > 0:21:57'During the medieval period,
0:21:57 > 0:22:01'Nordic fishermen salted then buried their fish on beaches above the high tideline
0:22:01 > 0:22:03'and left it to lightly ferment for a few days,
0:22:03 > 0:22:05'giving us gravadlax.'
0:22:05 > 0:22:07'And in 19th-century Britain,
0:22:07 > 0:22:11'the huge herring fleet smoked their catch as soon as it was brought to shore,
0:22:11 > 0:22:15'creating our national love of kippers!'
0:22:16 > 0:22:19'But it wasn't just fish we needed to preserve
0:22:19 > 0:22:21'before the arrival of refrigeration.
0:22:21 > 0:22:25'Meats like ham and bacon...
0:22:25 > 0:22:27'..pickled veg
0:22:27 > 0:22:28'and jam
0:22:28 > 0:22:33'were all produced to make perishable ingredients last longer.
0:22:33 > 0:22:35'Even that classic foodie favourite cheese
0:22:35 > 0:22:38'is essentially just preserved milk.'
0:22:38 > 0:22:42'Once cans and fridges became widespread in the 20th century,
0:22:42 > 0:22:46'there was less need for those ancient preservation skills.'
0:22:46 > 0:22:49'But this history has left us with some unique and sought-after tastes,
0:22:49 > 0:22:54'and what was once born out of necessity is now a gourmet treat.
0:22:54 > 0:22:56'Not only are the flavours intensified,
0:22:56 > 0:22:59'but it gives us a whole new world of texture, too.'
0:22:59 > 0:23:02'And if you're too impatient to wait for days on end to see results,
0:23:02 > 0:23:07'we're going to demonstrate a method of fast-curing fish using our leftover salmon.'
0:23:07 > 0:23:10Do you know what it is? Ceviche!
0:23:10 > 0:23:13It's marinated in lime juice, and you can eat in half an hour.
0:23:13 > 0:23:16It's like a seafood cocktail that completely rocks.
0:23:16 > 0:23:21'This is just the freshest, healthiest, most mouth-watering lunch you can make.'
0:23:21 > 0:23:24'And like our gravadlax, it's roughly £3 per portion.
0:23:24 > 0:23:26'Now, how's that for value?'
0:23:26 > 0:23:29'We've got some fresh sea bass to accompany the salmon.
0:23:29 > 0:23:33'Both need to be skinned, which is easy when you know how.'
0:23:34 > 0:23:36Take the knife on the tail,
0:23:36 > 0:23:38put the knife flat,
0:23:38 > 0:23:41pull the skin, slide the knife...
0:23:42 > 0:23:45..and out it pops.
0:23:45 > 0:23:48'Now, I know what you're thinking - "I'm not eating raw fish!"
0:23:48 > 0:23:51'But don't worry. Instead of cooking it using heat,
0:23:51 > 0:23:56'we're curing it with lime juice, which has the same effect.'
0:23:56 > 0:23:58Lovely.
0:23:58 > 0:24:02The smaller the bits of fish, the quicker it's going to cure.
0:24:02 > 0:24:04I'm hoping it'll cure in about half an hour so we can eat it.
0:24:04 > 0:24:09'The trick is to use the freshest fish you can lay your hands on.'
0:24:09 > 0:24:11'For flavour and contrasting texture,
0:24:11 > 0:24:14'we're adding red pepper, onion and two large red chillies.'
0:24:14 > 0:24:16Get the seeds out.
0:24:16 > 0:24:20I'm just going to do a very fine dice of chilli.
0:24:20 > 0:24:23- I've gone for it with the chilli, Kingy, a little bit.- Lovely.
0:24:23 > 0:24:28But I don't think it's too hot. I mean, you wouldn't do this with bird's-eye chillies.
0:24:28 > 0:24:31You don't want to kill the fish. You want to enhance it.
0:24:31 > 0:24:34'In a bowl, mix together four tablespoons of olive oil,
0:24:34 > 0:24:39'the juice of five limes and a pinch of cayenne pepper.'
0:24:39 > 0:24:43The lime juice and the chilli will effectively cook the fish
0:24:43 > 0:24:46in around about 30 minutes.
0:24:46 > 0:24:49Ahh!
0:24:49 > 0:24:53- Pop that in the fridge, shall we? - 'We mustn't forget our gravadlax.
0:24:53 > 0:24:56'Here's one we prepared... three days ago.'
0:24:56 > 0:25:00- Ah, yes!- And just scrape the salt and all that dill off.
0:25:00 > 0:25:02You don't want that.
0:25:02 > 0:25:04Look at that.
0:25:04 > 0:25:07When you do gravadlax, you cut it at 45 degrees,
0:25:07 > 0:25:09a bit like smoked salmon.
0:25:09 > 0:25:13What it means is, that the first bit is useless for the plate
0:25:13 > 0:25:18but it's a very good sample for the cooks.
0:25:18 > 0:25:21- Get in.- It's worked. It's gravadlax.
0:25:21 > 0:25:24It's firm. Ahh!
0:25:24 > 0:25:27It's like a cross between sashimi and smoked salmon,
0:25:27 > 0:25:31somewhere in the middle, with salt and gin and spices.
0:25:31 > 0:25:33I love this.
0:25:34 > 0:25:38It's nicer than smoked salmon, it's moister.
0:25:38 > 0:25:41'Your gravadlax will last about a week in the fridge
0:25:41 > 0:25:44'and, much like smoked salmon, you can freeze it, too.'
0:25:44 > 0:25:46'That's if you don't scoff it all in one go.'
0:25:46 > 0:25:51'But before we get too carried away with the eating, it's time to check our ceviche.'
0:25:51 > 0:25:53The fish has cooked in the lime juice.
0:25:53 > 0:25:58- All we need to do is run some coriander through that. Heavenly! - Yes!
0:25:58 > 0:26:01'This goes great with ripe, creamy avocado.'
0:26:01 > 0:26:04'Add a squeeze of lime juice to prevent it going brown.'
0:26:04 > 0:26:09'Now, it's all about presentation. Arranging the fish and avocado using a chef's ring
0:26:09 > 0:26:11'really takes it up a level.'
0:26:11 > 0:26:14'It's an easy but effective way to present food,
0:26:14 > 0:26:16'making it appear instantly gourmet.'
0:26:16 > 0:26:18'A chef's ring will cost you a couple of quid.
0:26:18 > 0:26:21'Failing that, a slice of plastic drainpipe
0:26:21 > 0:26:24'or a pastry cutter will do more or less the same job.'
0:26:24 > 0:26:26How beautiful does that look?
0:26:26 > 0:26:29So often, dishes like this which involve raw fish,
0:26:29 > 0:26:34preparation and curing, cost a fortune in restaurants.
0:26:34 > 0:26:38- But this doesn't.- It's about £3.
0:26:38 > 0:26:41If you love your fish, you will adore this.
0:26:41 > 0:26:44- That's a luxury lunch.- Oh, yes!
0:26:45 > 0:26:47'That's two fantastic dishes.'
0:26:47 > 0:26:49'Both take what was an ordinary fish
0:26:49 > 0:26:53'and transform it into something truly wonderful.'
0:26:53 > 0:26:56'But either could work well as Ruth's starter.
0:26:56 > 0:26:58'I think we might've cracked it, Kingy.'
0:27:00 > 0:27:04'For our main course, we've settled on an Anglo-Indian theme,
0:27:04 > 0:27:07'and we can't wait to get stuck into the plethora of spice
0:27:07 > 0:27:10'that is our Indian shepherd's pie.'
0:27:10 > 0:27:13'We Brits have always embraced spicy food.'
0:27:13 > 0:27:16'Having first got a taste for it during the medieval period,
0:27:16 > 0:27:18'our love of the stuff really took off
0:27:18 > 0:27:22'with the arrival of thousands of immigrants from India after WWII
0:27:22 > 0:27:24'and the breakup of the Empire.'
0:27:24 > 0:27:28"In a maze of busy streets and whistling-distance of London crowds,
0:27:28 > 0:27:31"you can step straight into the incense-laden air of India."
0:27:31 > 0:27:34TRADITIONAL INDIAN MUSIC
0:27:38 > 0:27:41'The newcomers brought with them the flavours of the East,
0:27:41 > 0:27:44'and many stores dedicated to authentic Indian food
0:27:44 > 0:27:46'sprung up in communities around Britain.'
0:27:46 > 0:27:52The Indian grocery shop supplies a great variety of spices required for Indian cooking,
0:27:52 > 0:27:55but also acts as a meeting point in the neighbourhood.
0:27:56 > 0:27:59'The popularity of Indian cuisine grew
0:27:59 > 0:28:03'and curry was elevated to a national dish.'
0:28:03 > 0:28:07'Then, as now, the best deals on spice can be found at Indian supermarkets,
0:28:07 > 0:28:10'and at this specialist shop in Blackburn,
0:28:10 > 0:28:12'you can discover unusual ingredients
0:28:12 > 0:28:15'and pick up some fantastic bargains.'
0:28:15 > 0:28:18This is brilliant, Kingy. I think we've seen the future of shopping.
0:28:18 > 0:28:22If you go to the supermarkets and you look at the prices,
0:28:22 > 0:28:24it's absolutely phenomenal.
0:28:24 > 0:28:28What I've done is, I've taken away the packaging and the cost involved with that,
0:28:28 > 0:28:30and just sell the food.
0:28:30 > 0:28:34- Ground coriander, ground cumin... - All the spices are down here.
0:28:34 > 0:28:37'With all this choice, we're like kids in a sweet shop.'
0:28:37 > 0:28:40- It's the world's biggest pick-and-mix!- It is!
0:28:40 > 0:28:43Mustard seeds - black, up there.
0:28:43 > 0:28:47Love it. What a way to build your spice cabinet.
0:28:47 > 0:28:50What is it you're planning on cooking today?
0:28:50 > 0:28:55We've got a lady who loves spicy food, but we want to do something traditional,
0:28:55 > 0:28:56so we've worked out this recipe
0:28:56 > 0:28:59and it's kind of like a British shepherd's pie
0:28:59 > 0:29:03but it's not, it's very spicy.
0:29:03 > 0:29:05- So we've got Bombay potatoes on the top.- Wow.
0:29:05 > 0:29:11- And the lamb's spiced with lots of garam masala, coriander. - That sounds delicious.
0:29:11 > 0:29:14And then on the side, we'll do a nice vegetable curry.
0:29:14 > 0:29:18- Some mild curry powder, Kingy. - Mild curry powder, on its way.
0:29:18 > 0:29:2039 pence for 100 grams.
0:29:20 > 0:29:22- It's very reasonable.- It is indeed.
0:29:22 > 0:29:25Customers come in here, they get a bagful of shopping
0:29:25 > 0:29:28and we say, "Six pounds please" and they say, "How much?".
0:29:28 > 0:29:30It's usually "how much?" as in "so expensive",
0:29:30 > 0:29:33but in here it's like, "How much? It's so cheap!"
0:29:33 > 0:29:36- This has got to be a way, as well, of cutting down on food waste. - Absolutely.
0:29:36 > 0:29:40You're only buying what you need to buy.
0:29:40 > 0:29:45I get couples coming in, or singles, who buy two cardamom pods.
0:29:45 > 0:29:48No danger of us doing that, Kingy. 'Go on! Fill your boots!'
0:29:48 > 0:29:51- It's brilliant this, isn't it? - It is.
0:29:51 > 0:29:53"Two scoops!"
0:29:53 > 0:29:56This is the way we always used to buy vegetables, isn't it?
0:29:56 > 0:29:58You can't have curry without chillies.
0:29:58 > 0:30:02- Which are the mildest? - These are milder.
0:30:02 > 0:30:06- I think we'll have a bag of each, Kingy.- Yes.- Then we can adjust.
0:30:06 > 0:30:08Ruth's going to think we've spent a fortune.
0:30:08 > 0:30:13- You're going to get a shock when you get the bill.- Are we? - A very pleasant one!
0:30:17 > 0:30:20- Let's see what the bill is. - Have a guess.- I reckon about £50.
0:30:20 > 0:30:23If it's £50, you can have it for free!
0:30:23 > 0:30:25I'll go and buy something else!
0:30:32 > 0:30:35Right, gentlemen, £29.64.
0:30:35 > 0:30:37You are joking?!
0:30:37 > 0:30:38£29!
0:30:38 > 0:30:42'We've only spent £6.50 on the ingredients for Ruth's meal,
0:30:42 > 0:30:47'but it's such great value, we couldn't resist doing a bit of shopping for ourselves.'
0:30:47 > 0:30:49It's a bargain, eh?
0:30:49 > 0:30:53That includes a box of mangos, strawberries and a lot of spices.
0:30:53 > 0:30:56- And all your vegetables, as well. - You can't get better, can you?
0:30:57 > 0:30:59I just feel so inspired to do some cooking!
0:31:01 > 0:31:07'But before we do, we're off to one of the country's most exclusive postcodes...'
0:31:07 > 0:31:11'Mayfair in London. We're here to get some tips
0:31:11 > 0:31:13'from arguably the UK's best Indian chef
0:31:13 > 0:31:17'and the first to be awarded a Michelin star.'
0:31:17 > 0:31:19'Indian food often uses cheap cuts of meat
0:31:19 > 0:31:24'but blends them with amazing spices to create rich flavours.'
0:31:24 > 0:31:26'And Atul Kochhar is a maestro,
0:31:26 > 0:31:30'famed for transforming everyday ingredients
0:31:30 > 0:31:32'into exquisite meals.'
0:31:32 > 0:31:36Here we are, on the spice trail! We've come to pay homage
0:31:36 > 0:31:40- to the master and magician of spice...- Atul Kochhar.
0:31:40 > 0:31:45Curry's not just for Friday night. It's great for lunch!
0:31:49 > 0:31:53'Even the poshest establishments often have a set menu.
0:31:53 > 0:31:55'It's a great way to taste the brilliance of the chef
0:31:55 > 0:31:59'but a lot cheaper than ordering from the A La Carte menu.'
0:31:59 > 0:32:04'We want to find out how Atul makes the dishes on his set menu so affordable.'
0:32:04 > 0:32:07'He's making a slow-braised lamb neck
0:32:07 > 0:32:09'with green peppers and mint.'
0:32:10 > 0:32:13'And a spicy take on bubble and squeak,
0:32:13 > 0:32:15'using leftovers from the fridge.'
0:32:15 > 0:32:18'Even Michelin-starred chefs do it.'
0:32:18 > 0:32:22'First, Atul's going to show us how to transform a cheap cut of lamb
0:32:22 > 0:32:24'into a gourmet curry.'
0:32:24 > 0:32:29This is called kacce mirca, which basically means "raw chillies".
0:32:29 > 0:32:32- OK!- Lamb made with raw chillies.
0:32:32 > 0:32:35And it's always the stewing pieces that we use in cooking.
0:32:35 > 0:32:36I'm using lamb neck.
0:32:36 > 0:32:40What's great about that neck fillet is that it's a cheap cut of meat.
0:32:40 > 0:32:44- It's not an expensive cut. - It is the cheapest cut of meat.
0:32:44 > 0:32:47Not many people want it, but after this show,
0:32:47 > 0:32:49- you guys might make it popular! - We'll see.
0:32:49 > 0:32:52- Let's marinate this.- BOTH: Yes.
0:32:52 > 0:32:55I've got some fried onions and yoghurt, minced together
0:32:55 > 0:32:58- so you get this onion paste. - Oh, right!
0:32:58 > 0:33:02- We use this a lot when we make kormas and things like that.- OK.
0:33:02 > 0:33:05It's a great way of thickening your sauce, as well.
0:33:05 > 0:33:08- So that's just fried onion... - Fried onions.
0:33:08 > 0:33:11- They're quite caramelised, aren't they?- Fairly.
0:33:11 > 0:33:13- And then natural, normal yoghurt? - Natural yoghurt.
0:33:13 > 0:33:16- And it gives you the colour in the yoghurt.- Yes.
0:33:16 > 0:33:18Marinate it for a good two or three hours
0:33:18 > 0:33:22because that way, the onion can work onto the meat,
0:33:22 > 0:33:25and so does the yoghurt because it has the essence,
0:33:25 > 0:33:28and the ginger and garlic work their flavour.
0:33:29 > 0:33:33'Lamb neck can be as tough as boots if you cook it quickly,
0:33:33 > 0:33:36'but the marinade, combined with the slow cooking
0:33:36 > 0:33:39'makes the meat tender and packed with flavour.'
0:33:41 > 0:33:45Asian cuisine is one cuisine which can be cooked every day
0:33:45 > 0:33:46on a very small budget.
0:33:46 > 0:33:49On a shoestring budget, I would say!
0:33:49 > 0:33:54- So we have got bay leaf, black and green cardamom.- Yes.
0:33:54 > 0:33:58And then we have black pepper, green pepper and green chilli. OK?
0:33:58 > 0:34:03- This is one tricky part.- Yes. - The oil should be hot, but not too over-hot.
0:34:03 > 0:34:06If it's too hot, the spices will get burnt
0:34:06 > 0:34:11and you will have a very burnt flavour of spices in the curry, which is not right.
0:34:11 > 0:34:15'After the spices, Atul adds about half a litre of water...'
0:34:15 > 0:34:20- That's Mayfair water!- It is! - It's not just ordinary water!- No!
0:34:20 > 0:34:23'..a dollop of yoghurt and a dash of single cream.'
0:34:23 > 0:34:25'Nothing too expensive there.'
0:34:25 > 0:34:29'Then it needs to simmer for a good couple of hours.'
0:34:29 > 0:34:31Once the meat is cooked, strain it,
0:34:31 > 0:34:34adding lots and lots of mint. So you add that...
0:34:34 > 0:34:37- This is fennel powder.- Yes!
0:34:39 > 0:34:43Look at that lamb. It's literally falling apart.
0:34:43 > 0:34:45As it should be.
0:34:45 > 0:34:47I'm feeling very lucky.
0:34:52 > 0:34:55You know, Atul, I think you've just created
0:34:55 > 0:34:58my perfect lunch.
0:34:58 > 0:35:02We're really, really sorry that you can't taste it.
0:35:02 > 0:35:05It's better than good. The only problem is,
0:35:05 > 0:35:10if we carry on, they'll have nothing to put on a plate.
0:35:10 > 0:35:12We have to do another dish.
0:35:12 > 0:35:15Let's go cook that one.
0:35:15 > 0:35:19'His next dish is even cheaper. Atul's going to weave his magic
0:35:19 > 0:35:22'to transform leftovers from the fridge.'
0:35:23 > 0:35:27This is where my Indian ethos mixes with my British ethos -
0:35:27 > 0:35:30bubble and squeak with fish.
0:35:30 > 0:35:33- But this is an Indian bubble and squeak?- It has to be.
0:35:33 > 0:35:36I can't stay away from spices.
0:35:36 > 0:35:38OK, so the oil is ready.
0:35:38 > 0:35:41Drop it a bit. If it sizzles... Yes.
0:35:41 > 0:35:44So mustard seeds...
0:35:44 > 0:35:45They pop lightly.
0:35:45 > 0:35:48- Curry leaves, ginger and chillies. - Yes.
0:35:48 > 0:35:50They go in.
0:35:50 > 0:35:52And that...
0:35:52 > 0:35:56I have some roughly-crushed potatoes and some savoy cabbage,
0:35:56 > 0:36:00- some spring onions thrown in, some leftover fish...- Yes.
0:36:00 > 0:36:02..and a pinch of salt.
0:36:02 > 0:36:05I love this recipe. It's everyday gourmet.
0:36:05 > 0:36:09It's bubble and squeak but it's not just bubble and squeak, it's really quite special.
0:36:09 > 0:36:11- Done.- Done.
0:36:11 > 0:36:14Two great dishes for your fantastic show.
0:36:14 > 0:36:18- I feel privileged, guys. - Aww! Thank you!
0:36:18 > 0:36:20- Thank you.- Great. Thank you.
0:36:27 > 0:36:29Ah, it's lovely.
0:36:29 > 0:36:33What's fantastic is, all the ingredients are known to us
0:36:33 > 0:36:36in everyday households right across the country.
0:36:36 > 0:36:40But the application of a little bit of spice and a little bit of skill
0:36:40 > 0:36:44is what makes it just a wonderful, wonderful plate of food.
0:36:44 > 0:36:46- So true.- Perfect.
0:36:46 > 0:36:50- Can we not share a little bit with you?- I'm absolutely fine.
0:36:50 > 0:36:52- I'm not sharing! - THEY LAUGH
0:36:53 > 0:36:58'We've picked up some great ideas, and we're definitely on the right track
0:36:58 > 0:37:00'with our Anglo-Indian shepherd's pie.'
0:37:03 > 0:37:06'We want our meal for Ruth to be a real indulgence,
0:37:06 > 0:37:10'and nothing says extravagant lunch like a glass of wine.'
0:37:14 > 0:37:18'Historically, wine for us Brits has mainly been the preserve of the rich.
0:37:18 > 0:37:23'Unlike our continental cousins, we couldn't grow our own grapes successfully
0:37:23 > 0:37:26'and were forced to import almost every bottle.
0:37:26 > 0:37:29'But heavy duties made it a costly tipple.'
0:37:29 > 0:37:31'A big change came in 1860
0:37:31 > 0:37:36'when William Gladstone introduced a new act that lowered import taxes.'
0:37:36 > 0:37:38'He doesn't look much like a party animal, granted,
0:37:38 > 0:37:41'but it's thanks to him that wine became more accessible,
0:37:41 > 0:37:46'although for most Britons, it was still considered a drink for the toffs.'
0:37:46 > 0:37:51'It wasn't until the Swinging '60s that the average Brit really took to wine,
0:37:51 > 0:37:56'bringing cheap duty free back from their package holidays to Spain and the South of France.'
0:37:56 > 0:37:58'Although some took to it more than others...'
0:37:58 > 0:38:02'Our growing appetite for wine meant that we looked further afield
0:38:02 > 0:38:08'and got a taste for the New World wines from Australia, South Africa and New Zealand.'
0:38:08 > 0:38:11'Nowadays, we buy wine from practically anywhere that grows a grape
0:38:11 > 0:38:14'and there's a vast range available to suit every pocket.'
0:38:14 > 0:38:18'The question is, how do you find gourmet-tasting plonk on a budget?'
0:38:18 > 0:38:23'We Bikers love our wine, so we're after some advice from our old drinking buddy
0:38:23 > 0:38:26'and wine aficionado to the stars, Olly Smith.'
0:38:26 > 0:38:31The great news is, first of all, you can get great wine on a budget.
0:38:31 > 0:38:33Big tip - buy off the beaten track.
0:38:33 > 0:38:36For me, the key is looking to Eastern Europe.
0:38:36 > 0:38:39You've got incredible places. Hungary's making great wine.
0:38:39 > 0:38:41- Croatia - outstanding.- BOTH: Yes!
0:38:41 > 0:38:44And then, of course, you've got Romania.
0:38:44 > 0:38:49'The secret to drinking cheaper wine is knowing how to get the most out of them.'
0:38:49 > 0:38:52Big tip - decanting a wine. It doesn't cost you anything,
0:38:52 > 0:38:54it just lets those smells and flavours out.
0:38:54 > 0:38:58It's like the difference between a tomato that's taken out the fridge
0:38:58 > 0:39:01- or a tomato that's been sitting in lovely sunshine.- Right.
0:39:01 > 0:39:03It stretches out the wine.
0:39:03 > 0:39:08You don't need to spend a fortune on a fancy decanter. The shape is only about aesthetics.
0:39:08 > 0:39:10I even use a milk bottle.
0:39:10 > 0:39:16It doesn't fit the whole bottle, but it's a great shape on the table. Brilliant pouring action.
0:39:16 > 0:39:18'We want to give Ruth's lunch a bit of sparkle
0:39:18 > 0:39:22'but we can't afford to splash out on expensive fizz.'
0:39:22 > 0:39:24A good option is Cava from Spain.
0:39:24 > 0:39:29It's brilliant stuff. I love this. I mean, it's just over four quid.
0:39:29 > 0:39:35But this thing is, it's exactly the same method as proper champagne but different local Spanish grapes.
0:39:35 > 0:39:37There's always a sense of occasion when you pop the bottle.
0:39:37 > 0:39:41Look at that. Little bit of a pop.
0:39:41 > 0:39:45- It's an occasion!- You can't have an occasion without bubbles.
0:39:45 > 0:39:49In any fizz, if you're looking for quality, you just want lots of tiny bubbles.
0:39:49 > 0:39:52- Nice and delicate. - It's a tickle, not a prickle.
0:39:52 > 0:39:54Yes, it's a tickle, not a prickle!
0:39:54 > 0:39:57That's nice. And do you know what? I've had worse champagnes.
0:39:57 > 0:40:01- So have I.- I think that's right. And a few nibbles with that,
0:40:01 > 0:40:03a plate of olives, that's cracking value for money.
0:40:03 > 0:40:05Don't be afraid of buying supermarket labels.
0:40:05 > 0:40:09Some of them are made by exactly the same people who make the big brands,
0:40:09 > 0:40:12but they've just got a different label.
0:40:12 > 0:40:17- The next one - I love this. You've got your posh champagne but it costs a fortune.- Yes.
0:40:17 > 0:40:19This stuff is called Cremant.
0:40:19 > 0:40:22It's made in the same method as champagne, from the same grapes.
0:40:22 > 0:40:26- It's around six quid. - Well done. Cheers.- Cheers.
0:40:27 > 0:40:30- Get in!- Ah. Yes.
0:40:30 > 0:40:34Lively, bright, invigorating. Summers day - brilliant.
0:40:34 > 0:40:37There's the phrase, "Life's too short to drink cheap wine".
0:40:37 > 0:40:42I think those days are gone. Winemakers have tightened their belts.
0:40:42 > 0:40:47They're learning to give us what we want, without skimping on flavour, but for a better price.
0:40:47 > 0:40:49# Give me wine, wine, wine
0:40:49 > 0:40:53# Feel so doggone fine #
0:40:56 > 0:40:59'Now we've got our main course, our starter and the wine,
0:40:59 > 0:41:02'all that's left is the dessert.'
0:41:02 > 0:41:07'You've got to have dessert. There's no better way to extend your lunch break.'
0:41:09 > 0:41:13You know, mate, some have said that we've been out to lunch for years!
0:41:13 > 0:41:16- But sometimes, it's nice to be in for lunch.- Yes!
0:41:16 > 0:41:20- It doesn't have to be a can of soup and a sandwich.- No, it doesn't.
0:41:20 > 0:41:22It could be something quite special.
0:41:22 > 0:41:25But costing the same price as that soup and sandwich.
0:41:25 > 0:41:30We are going to do a hazelnut vacherin.
0:41:30 > 0:41:35'This looks so impressive, but it is in fact quite a prudent pud.'
0:41:35 > 0:41:38'The ingredients for the meringue cost us only about £1.75,
0:41:38 > 0:41:41'leaving us all the more to spend on frills.'
0:41:41 > 0:41:43'And you don't have to use raspberries.
0:41:43 > 0:41:46'Meringue goes brilliantly with any soft fruit.'
0:41:46 > 0:41:49Look at that, a squirrel's fantasy,
0:41:49 > 0:41:51- a jar of hazelnuts! - SI LAUGHS
0:41:51 > 0:41:53I'm going to roast these lightly.
0:41:53 > 0:41:57Don't burn them or it'll smell like cyanide and be revolting!
0:41:57 > 0:42:01- Did you hear about the squirrel?- No. - He ate some laxative chocolate. - What happened?
0:42:01 > 0:42:04It came out a Treat!
0:42:05 > 0:42:07'On with the meringue!'
0:42:07 > 0:42:11'For this, you'll need to separate five large egg whites.'
0:42:11 > 0:42:13'Meringues have a reputation for being tricky to make,
0:42:13 > 0:42:17'but as long as you follow the recipe to a tee, they're a doddle.'
0:42:17 > 0:42:20'Just remember, they are an exact science
0:42:20 > 0:42:23'and this is not a recipe to improvise.'
0:42:23 > 0:42:25A bit like making a Pavlova,
0:42:25 > 0:42:28you need to draw a template on your silicon baking parchment,
0:42:28 > 0:42:32the perimeters for which make the various layers of your vacherin.
0:42:32 > 0:42:35We have two large discs, one small disc.
0:42:35 > 0:42:39The two large discs are the first two layers of the vacherin,
0:42:39 > 0:42:41surmounted by the smaller disc.
0:42:41 > 0:42:43Petit disc!
0:42:43 > 0:42:48What I'm going to do with these egg whites... is whip them up.
0:42:48 > 0:42:52We want soft peaks. OK?
0:42:53 > 0:42:55That's key.
0:42:57 > 0:42:59Just be patient with it.
0:42:59 > 0:43:02Don't rush it. Soft peaks.
0:43:06 > 0:43:09- We're getting there with the soft peak-ness.- Excellent.
0:43:09 > 0:43:14Me nuts are well and truly roasted! I'll put them on the board to cool.
0:43:14 > 0:43:16- Sugar, mon frere?- Oui!
0:43:16 > 0:43:20Now, the key to adding sugar to egg whites
0:43:20 > 0:43:22is to add it a tablespoon at a time,
0:43:22 > 0:43:25leave it for about a couple of seconds,
0:43:25 > 0:43:28three or four seconds, and then add some more.
0:43:28 > 0:43:31One, two, three, four.
0:43:33 > 0:43:35'Don't be tempted to use granulated sugar.
0:43:35 > 0:43:39'Caster sugar is finer and blends better with the eggs white,
0:43:39 > 0:43:42'giving you a lovely smooth meringue.'
0:43:43 > 0:43:45I love the French attitude to lunch.
0:43:45 > 0:43:49Lunch is there to be enjoyed for an hour, maybe two.
0:43:49 > 0:43:52Half a teaspoon of vanilla extract.
0:43:52 > 0:43:56'Now, you could substitute the vanilla extract for vanilla essence,
0:43:56 > 0:43:58'which is synthetic and therefore cheaper,
0:43:58 > 0:44:01'but extract is much, much nicer.'
0:44:01 > 0:44:04'It costs between £1 and £6 for a bottle,
0:44:04 > 0:44:06depending on the quality,
0:44:06 > 0:44:10'but you only need to use a little bit at a time.'
0:44:10 > 0:44:12Two teaspoons of cornflour.
0:44:12 > 0:44:15- Cornflour gives it a chew, doesn't it?- It does.
0:44:15 > 0:44:19Just make sure that all of those ingredients are nicely combined
0:44:19 > 0:44:22and then... turn it off.
0:44:22 > 0:44:24Ah, look at that!
0:44:24 > 0:44:26That's a belter!
0:44:26 > 0:44:29We need to reserve some nuts for a garnish on the top.
0:44:29 > 0:44:31- About that much?- Lovely.
0:44:36 > 0:44:37Heaven.
0:44:37 > 0:44:41'Ahh, meringue... It's the culinary equivalent of a duvet.'
0:44:41 > 0:44:44We mustn't overdo this because it is, in fact,
0:44:44 > 0:44:46quite a thin meringue.
0:44:46 > 0:44:50'Place a large spoonful of meringue mix in the centre of the circle
0:44:50 > 0:44:52'and spread evenly.'
0:44:52 > 0:44:54Ah, look at that.
0:44:54 > 0:44:57- It's like nougat, isn't it? - It absolutely is.
0:44:57 > 0:45:00- It sounds posh, though, vacherin, doesn't it?- It does.
0:45:00 > 0:45:04It sounds decadent. And do you know why they call it vacherin?
0:45:04 > 0:45:08They say that the finished vacherin looks like the cheese of the same name.
0:45:08 > 0:45:10Voila.
0:45:10 > 0:45:13The oven's pre-heated to 130 degrees Celsius in a fan oven.
0:45:13 > 0:45:17What we do now is turn it down to 110.
0:45:20 > 0:45:22Pop the little fellas in there for about an hour and a half.
0:45:22 > 0:45:27Keep an eye on them. Ovens vary. The last thing you want to do is burn them.
0:45:27 > 0:45:29'The extra heat sets the meringue,
0:45:29 > 0:45:34'making it crunchy on the outside and gorgeously soft on the inside.'
0:45:34 > 0:45:38'After an hour and a half, your meringues should be ready.'
0:45:38 > 0:45:40- Ah, yes!- Look at that!
0:45:40 > 0:45:42A sunkissed vacherin.
0:45:42 > 0:45:45- Belters.- Belters.
0:45:46 > 0:45:50- You know what we need to do now, don't you?- Yes.- The cream...
0:45:50 > 0:45:53THEY HUM A JOLLY TUNE
0:45:55 > 0:45:58'The meringue may be cheap but don't skimp on the filling.
0:45:58 > 0:46:03'We're adding creme fraiche to our whipped cream to give it that gourmet touch.'
0:46:03 > 0:46:07'Melt 100 grams of plain dark chocolate, the best you can afford.
0:46:07 > 0:46:12'You'll taste every penny and your dessert will ooze class.'
0:46:12 > 0:46:15I think that's the best meringue we've ever made. Look at that.
0:46:15 > 0:46:19It's like a badly pebble-dashed council house, isn't it?!
0:46:19 > 0:46:21- DREAMY MUSIC - 'As the French would say,
0:46:21 > 0:46:24'it's time to start the assemblage!'
0:46:24 > 0:46:28The layers of meringue, cream, raspberries chocolate and nuts
0:46:28 > 0:46:31'make this a truly enticing,
0:46:31 > 0:46:34'stylish and delicious finish to your gourmet lunch.'
0:46:34 > 0:46:39Look at that, eh?! That's a bobby dazzler.
0:46:39 > 0:46:42But when you bite through that wonderful hazelnutty meringue
0:46:42 > 0:46:45into that cream, which is slightly sweet-sour,
0:46:45 > 0:46:47into the raspberries, laced with chocolate...
0:46:47 > 0:46:49Absolutely beautiful.
0:46:49 > 0:46:54'In a top-notch Parisian restaurant, this could set you back up to a tenner a portion.'
0:46:54 > 0:46:58'Ours is a lot more economical.' There's at least eight portions in that.
0:46:58 > 0:47:00It's working out at £1.30 a portion.
0:47:00 > 0:47:03Tell us that that's not a belter!
0:47:03 > 0:47:05'Et voila - le vacherin!'
0:47:05 > 0:47:08'It's more than just a pimped-up Pavlova.
0:47:08 > 0:47:10'It's a beautiful dessert,
0:47:10 > 0:47:12'but far too big to serve Ruth's family...'
0:47:12 > 0:47:15'So instead, we're making individual meringues
0:47:15 > 0:47:19'and we're going to give them an Asian twist.'
0:47:19 > 0:47:22'Our gastronomic juices are well and truly flowing now!'
0:47:22 > 0:47:25'We're going to put all that we've learnt into practice
0:47:25 > 0:47:28'and make a start on Ruth's lavish lunch.'
0:47:28 > 0:47:30'We've been lent the use of a local kitchen,
0:47:30 > 0:47:33'set within stunning surroundings.'
0:47:33 > 0:47:35'And we've chosen a corner of the garden
0:47:35 > 0:47:38'with views over the Ribble Valley for our table-for-three.'
0:47:38 > 0:47:42- Whoa!- It's a beautiful spot.- It is.
0:47:42 > 0:47:44- I think we're there.- We are. - Just the food now.
0:47:44 > 0:47:47Glasses! Glasses, Dave!
0:47:47 > 0:47:51'Ruth's unaware of our plans for a surprise slap-up feast,
0:47:51 > 0:47:54'and is busy preparing lunch for her hungry pensioners.'
0:47:54 > 0:47:58Rhubarb and ginger, handpicked from the allotment.
0:47:58 > 0:48:00With love!
0:48:00 > 0:48:03'She certainly goes that extra mile.'
0:48:03 > 0:48:06'As have we. Ruth's starter, ceviche,
0:48:06 > 0:48:11'has already been lovingly prepared following the recipe used earlier.'
0:48:11 > 0:48:14'We're sure Ruth will love the subtle heat that comes from the chilli.'
0:48:14 > 0:48:18'While that's marinating, we crack on with the main course,
0:48:18 > 0:48:21'with help from Steve and Charlotte.'
0:48:21 > 0:48:23It's quite an involved recipe, this one.
0:48:23 > 0:48:27It's possibly the most complex shepherd's pie you've ever seen.
0:48:27 > 0:48:30'This is a dish best cooked in advance.
0:48:30 > 0:48:35'Not only does it save you time, it lets all those wonderful spice flavours infuse.'
0:48:35 > 0:48:38Does she like garlic?
0:48:38 > 0:48:42If it's garlic-flavoured, she won't like it,
0:48:42 > 0:48:45but if it's in the actual dish itself,
0:48:45 > 0:48:47it tends to be fine.
0:48:47 > 0:48:52'Our shepherd's pie reflects the real home-cooking that Ruth loves.'
0:48:52 > 0:48:55'But we've zhuzhed it up with a profusion of spice
0:48:55 > 0:48:58'and piped potato-minarets,
0:48:58 > 0:49:02'creating the perfect culinary mash-up of Anglo-Indian flavours,
0:49:02 > 0:49:06'demonstrated by our Michelin-starred chef.'
0:49:07 > 0:49:09'And with a vegetable curry side dish,
0:49:09 > 0:49:13'this little lot comes in at just over £4 a head.'
0:49:14 > 0:49:16'Ruth's going to love it!'
0:49:16 > 0:49:18She has absolutely no idea still?
0:49:18 > 0:49:21- Not at all.- None whatsoever. - Really? It's going to be brilliant.
0:49:21 > 0:49:23Where did you say you'd go?
0:49:23 > 0:49:27- I'm supposed to be at work early today.- Ahh!
0:49:27 > 0:49:30- Coriander...- 'To our veg, we're adding heaps of aromatic flavour,
0:49:30 > 0:49:33'using those spices from the Asian grocers.'
0:49:34 > 0:49:37Now the ground cumin...
0:49:37 > 0:49:39- Ohh!- ..cinnamon...- Wonderful!
0:49:39 > 0:49:43..and lastly, two teaspoons of black mustard seed.
0:49:43 > 0:49:46Just let the spices and the veg cook for about ten minutes,
0:49:46 > 0:49:49just so it's really infusing nicely.
0:49:49 > 0:49:52- BURNER HISSES & POPS - That worked!
0:49:52 > 0:49:54Get out the way, you!
0:49:54 > 0:49:57Now I know why she does the cooking and we just do the prep.
0:49:57 > 0:49:59Aye!
0:49:59 > 0:50:02'Despite Steve's attempts to sabotage our shepherd's pie,
0:50:02 > 0:50:05'Ruth's special meal is really coming together.'
0:50:05 > 0:50:07- Kingy!- What, mate? - I think we're just about right.
0:50:07 > 0:50:10- What for?- Slamming your lamb!- Ohh!
0:50:10 > 0:50:15'We've used a cheap cut of meat, lamb shoulder, succulently slow-cooked.'
0:50:15 > 0:50:16'We leave this to simmer away
0:50:16 > 0:50:19'embracing those bold curry flavours.'
0:50:19 > 0:50:23The fat's beginning to go back out the lamb. It's got a lovely sheen on it.
0:50:23 > 0:50:28'Onto our topping... But this is no ordinary mash.'
0:50:28 > 0:50:32We made the mistake once of passing the potato through the ricer twice.
0:50:32 > 0:50:35It actually turns it to the most glutinous mass.
0:50:35 > 0:50:39Look at that. It's fluffier than an Andrex puppy in a tumble dryer.
0:50:39 > 0:50:41'For that Bombay potato vibe,
0:50:41 > 0:50:44'we're frying cumin seed, black mustard seed and curry powder
0:50:44 > 0:50:48'which will give the potato that lovely golden colour.'
0:50:48 > 0:50:53- The mustard seed and potato go really well together.- Beautiful.
0:50:54 > 0:50:56'Shepherd's pie can look quite messy
0:50:56 > 0:50:59'so we've bigged up the gourmet element
0:50:59 > 0:51:02'by presenting ours in individual pots
0:51:02 > 0:51:04'and piping our potato.'
0:51:04 > 0:51:08Remember, not too much in your bag. It's all about control.
0:51:08 > 0:51:10Blob on!
0:51:10 > 0:51:12To the top of the pan. That's it.
0:51:12 > 0:51:17It's worth piping. It's basically a cheap plastic bag and a nozzle.
0:51:17 > 0:51:20That looks beautiful.
0:51:20 > 0:51:23'But we mustn't get distracted by our main course.
0:51:23 > 0:51:25'There's still dessert to make.'
0:51:25 > 0:51:27'We're taking our Asian theme through to the pud,
0:51:27 > 0:51:31'with zesty mango salsa and Indian sweet garnish
0:51:31 > 0:51:34'served up with an Italian poached meringue.'
0:51:34 > 0:51:36'Yes, you can poach a meringue.
0:51:36 > 0:51:40'This method creates a soft, light billowy pillow of loveliness!'
0:51:40 > 0:51:43Righto, Kingy, I'll get your poaching liquor on.
0:51:43 > 0:51:46- Nice one.- I'm going to put a vanilla pod in there.
0:51:46 > 0:51:49But I need the seeds from the vanilla pod
0:51:49 > 0:51:51to be mixed up with the mango chunks.
0:51:51 > 0:51:55It's an extravagance but it's worth it.
0:51:55 > 0:51:58Vanilla and mango... What a marriage.
0:52:00 > 0:52:01'Most meringues are baked,
0:52:01 > 0:52:06'but this Italian meringue is cooked by adding very hot sugar syrup.'
0:52:06 > 0:52:10'We're heating the sugar to 150 degrees Celsius
0:52:10 > 0:52:12'before mixing it with a whisked egg white.'
0:52:12 > 0:52:16We're just going to pour it, nice and slowly, down the side.
0:52:16 > 0:52:20Now, what we do is, we let that keep going
0:52:20 > 0:52:23until it gets cool.
0:52:24 > 0:52:26This mango I've got here,
0:52:26 > 0:52:29I'm going to mix in the juice of two limes
0:52:29 > 0:52:32and I'm going to puree that so I've got lime and mango puree.
0:52:32 > 0:52:35Then I'm going to mix that with the mango chunks,
0:52:35 > 0:52:39which has got that mint and vanilla and lime zest in.
0:52:39 > 0:52:42- They're brilliant, them, aren't they?- They are!
0:52:42 > 0:52:47- We're there.- Gladiator...- Yes? - The device of the quenelle...
0:52:47 > 0:52:50'This is an easy way to add that classy touch.
0:52:50 > 0:52:53'It just takes a little practice to get perfect.'
0:52:54 > 0:52:57Michelin-starred chefs do this in three.
0:52:57 > 0:53:00'We're poaching it gently for two to three minutes on one side,
0:53:00 > 0:53:04'then one to two minutes on the other.' Grand.
0:53:04 > 0:53:08'Poaching the meringue this way gives it an unexpected, almost mousse-like texture,
0:53:08 > 0:53:10'with a hunt of vanilla.'
0:53:10 > 0:53:13How wonderful.
0:53:13 > 0:53:17It's almost electric salsa. Look at the colours, eh?
0:53:17 > 0:53:18Fantastic.
0:53:18 > 0:53:21Just a little strawberry there...
0:53:23 > 0:53:25'For an incredible £6 per head,
0:53:25 > 0:53:28'we created a three-course gourmet feast.'
0:53:28 > 0:53:33'And thanks to Olly's tips, we were able to squeeze in a bottle of English fizz,
0:53:33 > 0:53:36'for a grand total of £33.00.'
0:53:36 > 0:53:40'That's amazing, dude. Food prepped, we're off to meet Ruth.
0:53:40 > 0:53:43'who still believes she's making a video about the Lunch Club.'
0:53:43 > 0:53:45'But like a couple of hairy Cilla Blacks,
0:53:45 > 0:53:49'we're about to pay her a "Surprise, Surprise"!'
0:53:49 > 0:53:51The oven's on, the dishwasher's on...
0:53:51 > 0:53:55- You'll be wanting me to help, won't you?- Yes, I will!
0:53:55 > 0:53:58- Hello!- Hello, darling! Are you all right?
0:53:58 > 0:54:01- I'm fine, thanks!- How's your dinner? - Fine, thank you!
0:54:01 > 0:54:05- We just thought we'd pop in to say hello.- Thank you very much!
0:54:05 > 0:54:08- Because we hear you're marvellous. - Willing hands.- Thank you.
0:54:08 > 0:54:10- We heard the work you've done here is spectacular.- Thank you.
0:54:12 > 0:54:17Ladies and gentlemen, these are my two new volunteers.
0:54:17 > 0:54:20Does anybody know who they are?
0:54:20 > 0:54:23It's Ant and Dec. We've just been on the streets for a fortnight!
0:54:23 > 0:54:25We're a bit dishevelled!
0:54:26 > 0:54:30'Good thing fame hasn't gone to our heads, eh, Kingy?'
0:54:30 > 0:54:33'Always happy to serve our legion of super-fans, mate.'
0:54:34 > 0:54:39- You give an awful lot more than just coming here and cooking.- You do.
0:54:39 > 0:54:43- You do.- Well, yes. All right, I do! SHE LAUGHS
0:54:43 > 0:54:46Ruth, normally, your work doesn't finish now, does it?
0:54:46 > 0:54:48- No, it doesn't.- No.
0:54:48 > 0:54:51I have to go back in the kitchen, switch the dishwasher off,
0:54:51 > 0:54:53- clean the cooker...- Not today.
0:54:53 > 0:54:56- No.- She's going to be well and truly pampered.
0:54:56 > 0:55:00I think it would be a nice occasion now to just...
0:55:00 > 0:55:04- ..show how much we all love her for what she does.- Yes!
0:55:07 > 0:55:12- We're whisking her off.- For you, Ruth, the weekend starts now.
0:55:12 > 0:55:14Follow Mr Myers. See ya later!
0:55:14 > 0:55:17Bye!
0:55:17 > 0:55:20- Have you got your eyes closed?- Yes.
0:55:20 > 0:55:23'As Ruth cooks every one of her meals with love and care,
0:55:23 > 0:55:26'we've made sure we've lavished ours with the same.'
0:55:29 > 0:55:31Now...
0:55:31 > 0:55:34- ..are you ready?- Yes.
0:55:34 > 0:55:36Open your eyes.
0:55:36 > 0:55:38Hello!
0:55:38 > 0:55:41The said nobody cooks for you. Well, we do.
0:55:41 > 0:55:45- Your place is not in the kitchen tonight.- A bed of avocado on the bottom.
0:55:45 > 0:55:48ALL: Thank you.
0:55:48 > 0:55:50- Sufficient a surprise?- Oh, it is.
0:55:50 > 0:55:53I'm starving!
0:55:53 > 0:55:56- Ooh!- > They can cook for us again.
0:55:56 > 0:56:00- That is gorgeous.- That is wonderful. - That is really nice.
0:56:00 > 0:56:02Oh, they can come again.
0:56:02 > 0:56:06- Ahh! I think she's enjoying it. - I think she is. I think she is.
0:56:06 > 0:56:08'Our shepherd's pie is ready.
0:56:08 > 0:56:11'From here on, it's all about attention to detail.'
0:56:11 > 0:56:15'Appearance counts, and a well-designed plate can really whet the appetite.'
0:56:15 > 0:56:19- Kingy, that looks like an epic, luxury lunch.- It does, mate.
0:56:19 > 0:56:22- And affordable.- Yes.
0:56:22 > 0:56:25'We can't wait to see what she makes of it.'
0:56:25 > 0:56:28Time to put some spice into your life, Ruth!
0:56:28 > 0:56:30- Bon appetit. - Thank you.- Thank you very much.
0:56:30 > 0:56:32Mm!
0:56:32 > 0:56:35That is nice. You've got a job!
0:56:35 > 0:56:39'With the pie a success, it's onto dessert...'
0:56:39 > 0:56:41'Our fabulous poached Italian meringues
0:56:41 > 0:56:43'with a mango salsa.'
0:56:43 > 0:56:46And an Indian sweet!
0:56:46 > 0:56:51Just a little bit of a shard on the top because we could! We spent well, I think.
0:56:51 > 0:56:53- Look at the colours of that. - It's absolutely stunning.
0:56:53 > 0:56:58- It's beautiful.- 'Go on, dig in!' - The colours of the sunset over the Taj Mahal.
0:56:58 > 0:56:59This is so nice.
0:56:59 > 0:57:01Well, you polished that off!
0:57:01 > 0:57:05- Thank you very much.- You're welcome. - It was very nice.
0:57:05 > 0:57:08From me, thank you so very, very much
0:57:08 > 0:57:12for lending your support to making this day special for Ruth.
0:57:12 > 0:57:15- It means so much to me.- Thank you.
0:57:15 > 0:57:17Aww!
0:57:17 > 0:57:20So, Ruth, what did it feel like,
0:57:20 > 0:57:24being number one and putting yourself first for a change?
0:57:24 > 0:57:27A complete and utter surprise
0:57:27 > 0:57:29- and a shock.- Yes?
0:57:29 > 0:57:31- But I'm glad it was you two!- Aww!
0:57:31 > 0:57:34One, two, three, four...
0:57:36 > 0:57:37- Thank you!- You're very welcome.
0:57:39 > 0:57:41'Treating yourself or loved ones is easy.
0:57:41 > 0:57:45'It's all about taking ordinary food and giving it special attention,
0:57:45 > 0:57:49making a feast for the eyes as well as the taste buds.'
0:57:49 > 0:57:54'And by devoting a bit of time and research into where to buy your ingredients,
0:57:54 > 0:57:57'you can do it as cheap as chips.'
0:57:57 > 0:58:00So take some time out for a lovely lunch.
0:58:00 > 0:58:03It's one of life's little luxuries.
0:58:06 > 0:58:08Lush. Looking forward to this.
0:58:08 > 0:58:12We show you how to make food at home grand enough for the poshest restaurants.
0:58:12 > 0:58:16We meet the chef of chefs, who loves cooking on a budget.
0:58:16 > 0:58:18Just taste it...
0:58:18 > 0:58:20Look, look, look!
0:58:20 > 0:58:23- There was a smile there! - Happy with that!
0:58:23 > 0:58:28- And we help three cheeky girls... - Do you know who you remind me of? The Chuckle Brothers.
0:58:28 > 0:58:30BOTH: The Chuckle Brothers?!
0:58:30 > 0:58:33..create a meal to remember.
0:58:33 > 0:58:36Subtitles by Red Bee Media Ltd