0:00:03 > 0:00:04I'm Lorraine Pascale.
0:00:04 > 0:00:07I'm always hearing from people who tell me
0:00:07 > 0:00:09they would love to be better cooks,
0:00:09 > 0:00:10but they don't know what to start.
0:00:10 > 0:00:11So I want to help.
0:00:12 > 0:00:15I've never cut up a chilli at all in my life before.
0:00:15 > 0:00:18- Have you made a dressing for a salad before?- No.
0:00:19 > 0:00:21I didn't start cooking until my 30s,
0:00:21 > 0:00:24so I wanted to prove that with some easy tips...
0:00:24 > 0:00:27Lots of flavour, that's what it's all about.
0:00:27 > 0:00:29..and a few simple recipes...
0:00:29 > 0:00:30Mmm.
0:00:30 > 0:00:33..even if you haven't cooked before, it's never too late to learn.
0:00:33 > 0:00:36- That's really good! - Ha! You sound surprised.
0:00:38 > 0:00:41I'm going to teach six unconfident cooks
0:00:41 > 0:00:44how to pull off a special meal for family and friends.
0:00:46 > 0:00:48Hello!
0:00:48 > 0:00:49Hello.
0:00:49 > 0:00:51Lorraine's not cooking tonight, I am.
0:00:51 > 0:00:53- THEY LAUGH - No!
0:00:53 > 0:00:56I'll be creating dishes that anyone can cook,
0:00:56 > 0:00:58from simple family suppers
0:00:58 > 0:01:01to unbelievably easy party pieces.
0:01:01 > 0:01:03All it takes is a bit of enthusiasm...
0:01:03 > 0:01:05- Mmm, that is yummy.- Mmm.
0:01:05 > 0:01:07..and some confidence.
0:01:07 > 0:01:09- Well done, Mummy.- Thank you, darling.
0:01:09 > 0:01:12See, we're cooking. This is cooking.
0:01:19 > 0:01:22I'm on my way to meet 52-year-old builder Tony Satori,
0:01:22 > 0:01:25who lives in North London with his wife and three teenage kids.
0:01:27 > 0:01:30Tony says that he's never cooked a meal in his life
0:01:30 > 0:01:32and is too nervous to even try.
0:01:33 > 0:01:36I'm in my early 50s, never cooked before
0:01:36 > 0:01:38apart from cheese on toast,
0:01:38 > 0:01:40slightly embarrassed about that.
0:01:40 > 0:01:42So please, Lorraine, I need your help.
0:01:44 > 0:01:47'I'm meeting Tony to find out what's been holding him back,
0:01:47 > 0:01:49'and why, at the age of 52,
0:01:49 > 0:01:52'he's decided it's now time to change.'
0:01:52 > 0:01:54So, talk to me about your cooking skills.
0:01:54 > 0:01:58That won't take long, I haven't got any. To be honest, Lorraine, I've never cooked.
0:01:58 > 0:01:59Oh, it can't be that bad.
0:01:59 > 0:02:00I've known him 30 years
0:02:00 > 0:02:03and I've never known him to cook anything, at all.
0:02:03 > 0:02:05At school, the boys done the woodwork and the metalwork,
0:02:05 > 0:02:09and the girls done the cookery and the needlework, so I never had the opportunity.
0:02:09 > 0:02:11I think Tony's probably got away with not cooking before,
0:02:11 > 0:02:14because his mum's always done it, then I took on the role of doing it.
0:02:14 > 0:02:16So why do you want to learn to cook now?
0:02:16 > 0:02:19A lot of my friends give me a little dig that I never cook.
0:02:19 > 0:02:22Tony's six close friends have regular dinner parties
0:02:22 > 0:02:25and he's the only one who's never set foot in the kitchen.
0:02:25 > 0:02:29Tony's role at our dinner parties is serving the drinks.
0:02:29 > 0:02:30And trying to sing.
0:02:30 > 0:02:33Yeah, I feel a little bit embarrassed that I've never cooked
0:02:33 > 0:02:37because I feel it comes across that I'm probably a bit lazy, but I'm not.
0:02:37 > 0:02:40'Having not cooked before, Tony is now desperate to prove
0:02:40 > 0:02:42'that he can do more than just pour the drinks.'
0:02:43 > 0:02:45I've got one day to teach him the skills
0:02:45 > 0:02:47to pull off a three-course meal.
0:02:47 > 0:02:51He's then got three weeks to practise before the big day.
0:02:51 > 0:02:55But first, I want to find out exactly what Tony is capable of.
0:02:56 > 0:03:00'So I've asked him to make me his signature and only dish.'
0:03:00 > 0:03:01Right, where's the bread?
0:03:01 > 0:03:03'Cheese on toast.'
0:03:03 > 0:03:05All right, the bread.
0:03:05 > 0:03:08I'm actually struggling because I haven't done this for a while.
0:03:08 > 0:03:10It's not a test or anything, I just really want to see...
0:03:10 > 0:03:12the areas which you need help in.
0:03:12 > 0:03:16Right, I could tell you, it's all of it!
0:03:16 > 0:03:18Right, it's this for the grill, isn't it?
0:03:18 > 0:03:20'I'm starting to get the impression
0:03:20 > 0:03:23'that what Tony really lacks is confidence.
0:03:23 > 0:03:25'Like lots of people who've never cooked,
0:03:25 > 0:03:27'he's worried about getting it wrong.'
0:03:27 > 0:03:29Well, it's pretty scary to be honest, Lorraine.
0:03:29 > 0:03:31I honestly have not cooked anything,
0:03:31 > 0:03:35so when you actually asked me to do it...
0:03:35 > 0:03:38yeah, I sort of drained.
0:03:38 > 0:03:40Right, so what happens next?
0:03:40 > 0:03:42- Now you put that under the grill.- OK.
0:03:43 > 0:03:45I can't wait for this, genuinely.
0:03:45 > 0:03:47I'll give you the corner bit.
0:03:51 > 0:03:53- Good?- Mmm.
0:03:53 > 0:03:55I'll have to give you the recipe.
0:03:55 > 0:03:57- Mmm, I'll look forward to that. - Ha-ha!
0:03:57 > 0:03:59Some people say, "Well, I don't really cook."
0:03:59 > 0:04:01but they've done a bit of this, a bit of that...
0:04:01 > 0:04:03He literally has cooked nothing.
0:04:03 > 0:04:06We've got a long, long, long way to go.
0:04:08 > 0:04:11It's my job to come up with a menu for the surprise dinner
0:04:11 > 0:04:13Tony wants to cook for his wife and friends.
0:04:16 > 0:04:18One that's suitable for a complete novice,
0:04:18 > 0:04:21but looks and tastes impressive enough to wow his guests.
0:04:23 > 0:04:25So I've come up with three courses that would be perfect
0:04:25 > 0:04:28for someone throwing their first dinner party.
0:04:29 > 0:04:32A deliciously simple make ahead starter...
0:04:34 > 0:04:37..a stunning main that's easier than it looks...
0:04:40 > 0:04:43..and a beautiful dessert that will leave a lasting impression.
0:04:57 > 0:05:00My first task is to help build Tony's confidence
0:05:00 > 0:05:02and get him comfortable in the kitchen,
0:05:02 > 0:05:04so I've chosen a starter that is super easy to make,
0:05:04 > 0:05:07but looks and tastes divine.
0:05:12 > 0:05:14I want to share the secret of a cooking technique
0:05:14 > 0:05:18that makes fresh fruit taste great,
0:05:18 > 0:05:20and show how one or two luxury ingredients
0:05:20 > 0:05:22can elevate a simple meal.
0:05:23 > 0:05:27Burrata, this is such a naughty food.
0:05:27 > 0:05:31It's so tasty. It's mozzarella...
0:05:31 > 0:05:34but inside the mozzarella is rich cream.
0:05:38 > 0:05:40Whether you're a novice or confident cook,
0:05:40 > 0:05:42this is a great recipe to try.
0:05:49 > 0:05:52So first of all, I'm going to ask if you have a griddle pan?
0:05:52 > 0:05:54- Griddle pan?- Er, I'll have a look. - Your face has gone blank, Tony.
0:05:54 > 0:05:57- Yeah, I know but...- What's happening? - What's that look like?
0:05:57 > 0:05:59- What's going on?- Got little lines in it I think.- Yes.
0:05:59 > 0:06:02- Is that it?- As luck would have it, yes, it is.
0:06:02 > 0:06:04- Right, oh, that's good.- Yeah?
0:06:04 > 0:06:07So if you pop that on the hob, on like, a medium heat.
0:06:07 > 0:06:10'I want to teach Tony the art of griddling,
0:06:10 > 0:06:13'a great technique to learn as it cooks food quickly
0:06:13 > 0:06:15'and gives it a lovely char-grilled flavour.
0:06:15 > 0:06:18'Just remember you have to get the pan very hot first.'
0:06:18 > 0:06:21You can just drizzle the tiniest amount of oil on the peaches.
0:06:21 > 0:06:24- Oops.- No that's perfect.- Is that all right?- That's good yeah.
0:06:24 > 0:06:26'We're using peaches here,
0:06:26 > 0:06:29'but you can use other firm fruit, like pineapple or mango.'
0:06:29 > 0:06:30If you just pop one of them on.
0:06:30 > 0:06:33'Within a couple of minutes, the intense heat caramelises
0:06:33 > 0:06:36'the natural sugars in the fruit and concentrates the flavour.'
0:06:36 > 0:06:39Why do you put the hole on top of the peaches,
0:06:39 > 0:06:40and not in the griddle?
0:06:40 > 0:06:43- Because otherwise, it all just sinks between the grooves. - Oh, right.
0:06:43 > 0:06:45It doesn't really do a great deal.
0:06:45 > 0:06:48But you don't want too much on, otherwise you won't get those lovely lines on.
0:06:48 > 0:06:49Right, OK. OK.
0:06:49 > 0:06:51So, have you made a dressing for a salad before?
0:06:51 > 0:06:53- No.- No.
0:06:53 > 0:06:55I've squirted it out of a bottle.
0:06:55 > 0:06:56Oh, OK...it's a start.
0:06:58 > 0:07:01So when you make a salad dressing, there's a kind of basic rule -
0:07:01 > 0:07:04three parts oil to one part vinegar.
0:07:06 > 0:07:09'For this one, we only need four store cupboard ingredients -
0:07:09 > 0:07:13'olive oil, balsamic vinegar, mustard...'
0:07:13 > 0:07:15- What, about that much? - Yeah, put that in.- Yeah.
0:07:15 > 0:07:16'..and...'
0:07:16 > 0:07:18- A tiny squeeze of honey...- Right.
0:07:18 > 0:07:21- ..to make it a little bit sweeter. - OK.
0:07:21 > 0:07:24See? We're cooking. This is cooking.
0:07:24 > 0:07:27So just give it a taste. Get an understanding of flavours.
0:07:29 > 0:07:32- Bit oily, isn't it? So... - So it's a bit oily.
0:07:32 > 0:07:34Add some more vinegar.
0:07:35 > 0:07:37Is that enough?
0:07:37 > 0:07:38Let's taste.
0:07:40 > 0:07:44- Yeah, that's getting better, isn't it?- Mmmm.- That's getting better.
0:07:44 > 0:07:45'Making a simple dressing like this
0:07:45 > 0:07:48'is a great way to learn about balancing flavours
0:07:48 > 0:07:51'and trusting your own taste buds - really important for any cook.'
0:07:51 > 0:07:53- So this is called "burrata." - Oh, right.
0:07:53 > 0:07:56So it's mozzarella on the outside...
0:07:56 > 0:07:59- Yeah?- ..and then on the inside, cream.
0:07:59 > 0:08:02'Just changing a single ingredient in a recipe like this
0:08:02 > 0:08:05'is such an easy way to transform a dish.'
0:08:05 > 0:08:07- Oh, you just... - Is that a bit big, that bit?
0:08:07 > 0:08:11- Do what you feel, go, just go with it.- OK, sometimes I think I'm too neat and too like...
0:08:11 > 0:08:12No, that's beautiful.
0:08:12 > 0:08:16So this is the first thing that you've ever cooked in your life, apart from cheese on toast?
0:08:16 > 0:08:19- Yeah, you witnessed it. - I've witnessed it.
0:08:19 > 0:08:22You could say that making a salad isn't really cooking,
0:08:22 > 0:08:25but I think it's a great way to understand the importance
0:08:25 > 0:08:27of using really fresh ingredients,
0:08:27 > 0:08:31and how different textures and flavours can make or break a dish.
0:08:34 > 0:08:36That's lovely, Lorraine. That really is nice.
0:08:36 > 0:08:38What does it feel like to...
0:08:38 > 0:08:41have cooked your own food...
0:08:41 > 0:08:43and now you're standing eating it?
0:08:45 > 0:08:47Yeah, it seems...
0:08:47 > 0:08:48It seems strange.
0:08:48 > 0:08:50I've wasted 50 years.
0:08:50 > 0:08:52THEY LAUGH
0:08:55 > 0:08:59Lots of people think throwing a supper party is not very easy,
0:08:59 > 0:09:01but whatever level you're at,
0:09:01 > 0:09:03I think you can create restaurant-worthy food
0:09:03 > 0:09:05in your own kitchen.
0:09:05 > 0:09:08Another quick and simple dinner party starter is my...
0:09:17 > 0:09:22Just start by simmering the florets of one cauliflower in melted butter.
0:09:30 > 0:09:32Add a generous helping of double cream
0:09:32 > 0:09:35and simmer until the cauliflower is tender.
0:09:41 > 0:09:44A few strips of crispy pancetta will work beautifully
0:09:44 > 0:09:46with the soft juicy scallops,
0:09:46 > 0:09:50which just need frying off in a little butter for a couple of minutes.
0:09:50 > 0:09:52Then pop them onto a dot of cauliflower puree.
0:09:59 > 0:10:01Finish off with a fresh chive dressing
0:10:01 > 0:10:04and a sprinkling of golden toasted breadcrumbs for a bit of crunch.
0:10:16 > 0:10:18Having mastered his starter,
0:10:18 > 0:10:20Tony's still got two more courses to learn.
0:10:21 > 0:10:23We've got a big hill to climb
0:10:23 > 0:10:26if he's to impress his wife and friends with a three-course meal.
0:10:27 > 0:10:31So, for his main, I've come up with something really special.
0:10:31 > 0:10:33This is a sophisticated-looking recipe,
0:10:33 > 0:10:37but believe it or not, it's perfect for a kitchen novice too.
0:10:41 > 0:10:42Delicious.
0:10:49 > 0:10:52This main is designed to build Tony's confidence further
0:10:52 > 0:10:54and prove that cooking fish doesn't have to be daunting
0:10:54 > 0:10:56for a first-time chef.
0:11:00 > 0:11:04Using polenta wrapped in pancetta instead of potato to make chips
0:11:04 > 0:11:08will hopefully teach Tony not to be afraid of unfamiliar ingredients,
0:11:08 > 0:11:12and will give the dish a fresh, Mediterranean feel.
0:11:12 > 0:11:14I'll be pan-frying as well as griddling
0:11:14 > 0:11:16to build on Tony's techniques.
0:11:20 > 0:11:22I know this course may seem quite complex,
0:11:22 > 0:11:24but with practice, anything's possible.
0:11:29 > 0:11:30This is the polenta.
0:11:30 > 0:11:33- Oh, right. I don't think I've had that before.- It's just corn.
0:11:33 > 0:11:37'Just add the polenta to some preheated stock.
0:11:37 > 0:11:40'It's a great alternative to pasta, rice or potatoes.'
0:11:40 > 0:11:42When do you know this is ready?
0:11:42 > 0:11:45- When it becomes a bit thicker, so we're almost there.- All right.
0:11:45 > 0:11:49- Thickens up quite quick though doesn't it?- Yeah, yeah, yeah, it does.
0:11:49 > 0:11:52'We're going to be pan frying our polenta when it's cooled to make chips,
0:11:52 > 0:11:56'but you can just as easily eat it warm, straight from the pan.'
0:11:56 > 0:11:59OK, so if we pour the polenta into here.
0:11:59 > 0:12:01Just sort of spoon it halfway first.
0:12:01 > 0:12:02Right, OK.
0:12:02 > 0:12:06'The polenta only needs 20 minutes to cool,
0:12:06 > 0:12:07'time for me to show Tony
0:12:07 > 0:12:11'how to make my favourite Italian garnish.'
0:12:11 > 0:12:14All you need is some fresh parsley, garlic...
0:12:15 > 0:12:17..and lemon zest.
0:12:19 > 0:12:21And then a drizzle of olive oil.
0:12:21 > 0:12:23- That's it.- Yep, is that all right?
0:12:23 > 0:12:26I'm not sure on these technical terms yet, what a "drizzle" means.
0:12:26 > 0:12:29And then just smush it all together.
0:12:29 > 0:12:31OK.
0:12:31 > 0:12:32For you, and...
0:12:33 > 0:12:34..this.
0:12:34 > 0:12:38Pancetta. You can use pancetta, prosciutto...
0:12:38 > 0:12:40- Or bacon.- Or bacon. - HE LAUGHS
0:12:40 > 0:12:43Nice. Yes, you can use bacon.
0:12:43 > 0:12:46- Is that all right?- Fingers all nice and straight and perfect.
0:12:46 > 0:12:50So, I take a little bit of sage, too much is quite soapy.
0:12:50 > 0:12:53- Right.- Yeah? So you only need a little bit.
0:12:53 > 0:12:55And then just take that...
0:12:57 > 0:13:00..and then wrap it. Yes, it's a little bit long, but that's OK.
0:13:00 > 0:13:03'Knowing that Tony's never cooked for his friends or wife in his life,
0:13:03 > 0:13:05'I wonder what they'll think of this meal.'
0:13:05 > 0:13:07Do you think...
0:13:07 > 0:13:10this is going to be like, a surprise for them?
0:13:10 > 0:13:12I've told them that I've won a prize
0:13:12 > 0:13:14to have a meal cooked by a BBC chef.
0:13:14 > 0:13:18- That is an elaborate lie. - Yeah, I know. SHE LAUGHS
0:13:18 > 0:13:19I don't normally lie.
0:13:19 > 0:13:22'Talk about added pressure, Tony!'
0:13:22 > 0:13:24- So, asparagus...- Yeah.
0:13:24 > 0:13:26With me, with vegetables as much as possible,
0:13:26 > 0:13:29if you can grill them, you get much more flavour,
0:13:29 > 0:13:31because the sugars within the vegetable,
0:13:31 > 0:13:33they become caramelised.
0:13:33 > 0:13:35This is a bit of a step-up now, isn't it?
0:13:35 > 0:13:38- Yeah, we've gone into fifth gear. - Yeah, yeah.
0:13:38 > 0:13:40- Am I doing it right?- You're doing it, you're doing it right. Stop.
0:13:40 > 0:13:44I want you to stop panicking about, "Are you doing it right, are you doing it right?"
0:13:44 > 0:13:47With this salmon, it's really quite thin.
0:13:47 > 0:13:51If it was any thicker, what I'd do is I'd score the skin,
0:13:51 > 0:13:53and that means it would cook more evenly
0:13:53 > 0:13:55and stop the fish from curling up.
0:13:55 > 0:13:56Skin side down.
0:13:56 > 0:13:59'Pan-frying is a perfect beginners way to cook fish.
0:13:59 > 0:14:01'All it needs is a drizzle of olive oil,
0:14:01 > 0:14:04'a hot pan, and a bit of seasoning.'
0:14:04 > 0:14:07It doesn't look just like a...
0:14:07 > 0:14:08an easy meal, does it?
0:14:08 > 0:14:10- No.- It looks quite posh.
0:14:10 > 0:14:12- That's what you wanted, isn't it? - Yeah.
0:14:12 > 0:14:14Look at this skill!
0:14:14 > 0:14:16Ooh, mucked up on that one. That was a bit of a tricky one...
0:14:16 > 0:14:18No, you haven't mucked up, it's all good.
0:14:20 > 0:14:22You've got your asparagus here, you're shaking...
0:14:22 > 0:14:24and you're turning over your pillows of chips.
0:14:24 > 0:14:26- You've got it all going on. - Right.
0:14:28 > 0:14:32They're almost ready. If you just put a knife through...
0:14:32 > 0:14:33the thick, woody end.
0:14:33 > 0:14:34Is it soft yet?
0:14:34 > 0:14:36Yes.
0:14:36 > 0:14:39Tony's salmon needs about four minutes on each side,
0:14:39 > 0:14:42for crisp golden skin and perfectly cooked fish.
0:14:47 > 0:14:50- Oh, God, that's collapsed that one. - Don't worry, don't worry, keep going.
0:14:50 > 0:14:53I'm going to show you, if something goes wrong, what to do.
0:14:53 > 0:14:56All right, so let's say some are going to break on the day, right?
0:14:56 > 0:15:00But no-one's going to know because they're going to be hidden underneath salad.
0:15:00 > 0:15:02Oh, little tricks. And the asparagus goes on top of that does it?
0:15:02 > 0:15:04Asparagus, yeah.
0:15:04 > 0:15:06- Right, do you leave it that way up? - I like it skin side up.
0:15:06 > 0:15:09- Yeah, looks nice doesn't it? - Yeah, you want it nice and crispy,
0:15:09 > 0:15:11be a shame not to show it off, wouldn't it?
0:15:11 > 0:15:14'And finally, some melted butter and parsley to finish it off.'
0:15:14 > 0:15:18What do you think your friends are going to say, when you come out with that?
0:15:18 > 0:15:21I think they'll be a bit amazed, really, they won't believe I done it.
0:15:21 > 0:15:23Let's go for it.
0:15:23 > 0:15:24Try a bit of that first.
0:15:24 > 0:15:26My tummy's rumbling.
0:15:27 > 0:15:29What do you think?
0:15:30 > 0:15:33That's lovely. That is gorgeous.
0:15:35 > 0:15:36'And you cooked it, Tony.'
0:15:39 > 0:15:41Tony is making good progress.
0:15:41 > 0:15:44But so far, it's just been me and him.
0:15:44 > 0:15:46On his big day, he'll actually be cooking
0:15:46 > 0:15:48in front of eight guests.
0:15:48 > 0:15:50That's a massive pressure for any cook.
0:15:50 > 0:15:52I need to show him what that feels like
0:15:52 > 0:15:55to make sure he doesn't lose his nerve on the big day.
0:15:57 > 0:15:59- Now, Tony.- Yes.
0:15:59 > 0:16:02- I'm bringing you to one of the best restaurants in London, OK?- Right.
0:16:02 > 0:16:05The Grain Store is an open kitchen restaurant,
0:16:05 > 0:16:08where Michelin star chef Bruno Loubet
0:16:08 > 0:16:11creates fabulous dishes right in front of his diners.
0:16:11 > 0:16:14I'm hoping Tony will learn some top tips
0:16:14 > 0:16:17on how to cook with an audience and stay calm.
0:16:19 > 0:16:21- All right.- OK?- Yeah!
0:16:21 > 0:16:23- Nervous.- You nervous? What you nervous about?
0:16:23 > 0:16:26I don't know, it's just so new to me, isn't it? It's great.
0:16:26 > 0:16:28- Let's go and have a look. - Right, let's go.
0:16:30 > 0:16:32So what am I going to be doing?
0:16:32 > 0:16:35We're going to involve you in a few bits and pieces in the service.
0:16:35 > 0:16:38- Right.- You know, dressing a few plates and doing...
0:16:38 > 0:16:40- You won't shout at me will you? - No, no, we never shout.
0:16:40 > 0:16:43We're not allowed! We just enjoy, you know?
0:16:43 > 0:16:45'I'm throwing Tony in at the deep end.
0:16:45 > 0:16:47'He'll be prepping, cooking, and plating up
0:16:47 > 0:16:49'one of Bruno's signature dishes -
0:16:49 > 0:16:50'moussaka.'
0:16:50 > 0:16:53When you're cooking, in the restaurant
0:16:53 > 0:16:55and even for a dinner party,
0:16:55 > 0:16:57you need to have a lot of things ready beforehand.
0:16:57 > 0:17:00- Right.- That's what we do as professionals working in a kitchen,
0:17:00 > 0:17:03we prepare a lot of things ahead, otherwise we will panic as well.
0:17:03 > 0:17:06That's all right, I like to be organised.
0:17:06 > 0:17:08'Once the raw ingredients are prepped,
0:17:08 > 0:17:10'the next stage is to pre-cook the lamb,
0:17:10 > 0:17:12'to add to the aubergine later on.'
0:17:13 > 0:17:15Bruno, can you tell Tony what it's like
0:17:15 > 0:17:17to cook for all these people every night?
0:17:17 > 0:17:21Well, I mean, you know the beauty is, when you are in your kitchen and you are cooking,
0:17:21 > 0:17:23you're giving a present, so they look at you and say
0:17:23 > 0:17:25"Wow, you know they're doing this for us."
0:17:25 > 0:17:28You know? And it will be the same for you in the kitchen.
0:17:28 > 0:17:30You're cooking, you are the king.
0:17:30 > 0:17:33'Tony's next task is to fill the aubergine with the pre-cooked lamb.'
0:17:33 > 0:17:35- So you just scoop out like this. - Yeah.
0:17:35 > 0:17:39- If it's not perfect, it's fine... - It doesn't matter.- It doesn't matter.- Oh, right, right.
0:17:39 > 0:17:43- Did you hear what he just said? - This is not joinery, you know!
0:17:43 > 0:17:45'Once the prep is done, it's just a matter of waiting
0:17:45 > 0:17:47'for the diners to arrive
0:17:47 > 0:17:49'before Tony faces his last hurdle of plating up.'
0:17:56 > 0:17:59Just trying to loosen up. Ha-ha!
0:18:01 > 0:18:03Away, two moussaka, that's for you, Tony!
0:18:03 > 0:18:05Go on, you're on! Go on, Tony!
0:18:05 > 0:18:06- Go on, my son!- All right.
0:18:08 > 0:18:11So just imagine you're at home, so just calm.
0:18:11 > 0:18:13Good, it looks good. That's good.
0:18:13 > 0:18:15- Is that OK? - That's good. That's very good.
0:18:15 > 0:18:17- Yeah.- Right, there you go.
0:18:17 > 0:18:19Do that one over there first.
0:18:19 > 0:18:21'I know it's not exactly MasterChef.
0:18:21 > 0:18:24'Tony's been carefully supervised, not cooking alone.'
0:18:24 > 0:18:27You have your...your spice, you can sprinkle over.
0:18:27 > 0:18:32'But the purpose of today is all about building his confidence.'
0:18:32 > 0:18:34Service, please!
0:18:34 > 0:18:35OK, great.
0:18:36 > 0:18:38OK, table 15, two moussaka, away.
0:18:38 > 0:18:40You're calm, you're cool, you're collected,
0:18:40 > 0:18:42a little bit of a shake, but that's OK.
0:18:42 > 0:18:45So cooking for your friends is going to seem an absolute breeze.
0:18:45 > 0:18:47- I think it will, after this. - Yeah.
0:18:47 > 0:18:50It's incredible to think, this cheese on toast man
0:18:50 > 0:18:53is now in this restaurant, cooking this beautiful food.
0:18:53 > 0:18:56I mean, what a massive, massive change
0:18:56 > 0:18:57in such a small amount of time.
0:18:57 > 0:18:58Brilliant.
0:18:58 > 0:19:00- Bruno, thank you so much. - Pleasure.
0:19:00 > 0:19:02That is absolutely unbelievable.
0:19:02 > 0:19:05- Hopefully you'll enjoy yourself in your kitchen now.- Great.
0:19:15 > 0:19:18I know how important it is to Tony to make some really impressive food,
0:19:18 > 0:19:20and one of the best ways of doing that
0:19:20 > 0:19:23is by creating a really awesome dessert
0:19:23 > 0:19:26to leave a lasting impression with his guests...
0:19:26 > 0:19:29and I'm hoping this dessert will do just that.
0:19:29 > 0:19:32My vanilla and yoghurt panna cotta with raspberry and pomegranate jelly
0:19:32 > 0:19:35is a thing of beauty, and will be the perfect end
0:19:35 > 0:19:37to Tony's dinner party.
0:19:40 > 0:19:42Now, the thing with this dessert is
0:19:42 > 0:19:44it looks really, really tricky.
0:19:44 > 0:19:46But you know what? It isn't.
0:19:46 > 0:19:49The great thing with this, is that you can make the whole thing ahead,
0:19:49 > 0:19:52so it's brilliant for anyone planning a fancy supper party.
0:19:52 > 0:19:54There are just two parts to this recipe.
0:19:54 > 0:19:57First up, making the creamy panna cotta,
0:19:57 > 0:20:00which starts with 100ml of double cream.
0:20:00 > 0:20:02And then 100 of milk.
0:20:02 > 0:20:06Now I'm using a combination of cream and milk
0:20:06 > 0:20:08just to make it a little bit lighter.
0:20:08 > 0:20:10Just pop that on the heat.
0:20:10 > 0:20:13In goes 100 grams of caster sugar for more sweetness...
0:20:13 > 0:20:17and let that gently heat through, until the sugar dissolves.
0:20:17 > 0:20:19So, my vanilla pod.
0:20:19 > 0:20:21Straight down the middle...
0:20:22 > 0:20:24..into the pan.
0:20:24 > 0:20:26And if you can't get vanilla pod...
0:20:27 > 0:20:31..just use a really good vanilla extract.
0:20:31 > 0:20:33Just stir that all together.
0:20:37 > 0:20:40For the panna cotta to set, it needs some gelatine.
0:20:40 > 0:20:43This has already been soaking in cold water for five minutes,
0:20:43 > 0:20:45so it's nice and soft
0:20:45 > 0:20:47and should dissolve quickly with a gentle stir.
0:20:49 > 0:20:53The final ingredient is 300 grams of Greek yoghurt.
0:20:54 > 0:20:58And you can use low fat, no fat, half fat, 2%, whichever you want.
0:20:59 > 0:21:02And then give it a good stir to loosen it up.
0:21:02 > 0:21:04Beautiful.
0:21:04 > 0:21:06A quick sieve of the heated mixture will get rid of any lumps
0:21:06 > 0:21:08as it goes into the yoghurt.
0:21:11 > 0:21:13Beautiful.
0:21:13 > 0:21:15To set the dessert so it looks really cool,
0:21:15 > 0:21:17you just need an empty egg carton
0:21:17 > 0:21:20and some Sticky Tack to hold the glasses in place.
0:21:21 > 0:21:23I chose this dessert just for Tony
0:21:23 > 0:21:26because he's all about straight lines,
0:21:26 > 0:21:28precision, everything has to be exact,
0:21:28 > 0:21:30and he can do just that with this dessert.
0:21:34 > 0:21:37I'm using champagne flutes, but you can use any glasses you like.
0:21:41 > 0:21:42And there we have it.
0:21:42 > 0:21:45Now these go into the fridge to set.
0:21:45 > 0:21:47It will take an hour or so.
0:21:47 > 0:21:50And then the next layer, where the space is now,
0:21:50 > 0:21:52is going to be a pomegranate jelly.
0:22:00 > 0:22:02Even the most novice cook can make jelly,
0:22:02 > 0:22:05but my grown-up twist is adding some sharp pomegranate juice,
0:22:05 > 0:22:09which I think will complement the rich and creamy panna cotta beautifully.
0:22:13 > 0:22:15Right, now...
0:22:16 > 0:22:17..for the big moment,
0:22:17 > 0:22:20because I'm hoping that these have set.
0:22:21 > 0:22:23Otherwise we're in trouble.
0:22:25 > 0:22:27Perfect.
0:22:27 > 0:22:28We fill these up.
0:22:42 > 0:22:44I think they look really beautiful.
0:22:50 > 0:22:51Four to five hours in the fridge
0:22:51 > 0:22:53and the jelly will be perfectly set,
0:22:53 > 0:22:56ready for the finishing touches.
0:22:56 > 0:22:57Pomegranate seeds.
0:22:57 > 0:23:00I'm just going to pile them on the top. I want them to fall...
0:23:00 > 0:23:02as much as possible in the middle.
0:23:11 > 0:23:13Look at those.
0:23:13 > 0:23:15They are a thing of beauty!
0:23:15 > 0:23:17I hope that Tony's dinner guests will be suitably impressed.
0:23:28 > 0:23:30Tony's big day has arrived.
0:23:30 > 0:23:32When I met him, he was embarrassed
0:23:32 > 0:23:34that he could only cook cheese on toast,
0:23:34 > 0:23:38and in a few hours he'll be serving up a three-course meal for eight.
0:23:40 > 0:23:41He's been practising the courses
0:23:41 > 0:23:43I've taught him over the last three weeks
0:23:43 > 0:23:45and it's still a secret from his friends.
0:23:45 > 0:23:47Only wife Jane is in the know.
0:23:48 > 0:23:52In 28 years, Tony has never ever cooked for me before,
0:23:52 > 0:23:54so this is a first.
0:23:54 > 0:23:57'This is such a big deal for Tony.
0:23:57 > 0:23:58'To help keep it a secret,
0:23:58 > 0:24:01'Tony will be hosting his supper party here with me
0:24:01 > 0:24:02'instead of at home.
0:24:02 > 0:24:05'I'm only here for moral support,
0:24:05 > 0:24:06'now it's all down to him.
0:24:08 > 0:24:11'I can't wait to see how he got on with the panna cotta.'
0:24:11 > 0:24:14My goodness, what is this construction?
0:24:14 > 0:24:17Just something I knocked up.
0:24:17 > 0:24:20It's so that we could get exactly the same angle
0:24:20 > 0:24:21on all the glasses.
0:24:21 > 0:24:22You made this yourself?
0:24:22 > 0:24:25Yeah, I went down there at the weekend to the site and ...
0:24:25 > 0:24:27Tony I am so impressed, you are so precise,
0:24:27 > 0:24:29- everything has to be so perfect. - I know.
0:24:29 > 0:24:31And I actually really, really like that.
0:24:33 > 0:24:37So your guests will be arriving in...the not too distant future.
0:24:37 > 0:24:39Yeah. They have not got a clue.
0:24:39 > 0:24:42They think we're having a meal cooked by a celebrity chef.
0:24:43 > 0:24:45- They don't know. - They don't know which one.
0:24:45 > 0:24:51- Oh, yeah, they know it's you. - They don't think the Hairy Bikers are going to be here?- No.
0:24:51 > 0:24:52'Dessert's looking great.
0:24:52 > 0:24:55'Tony's obviously been practising really hard.'
0:24:55 > 0:24:57Does it feel different now when you're in the kitchen?
0:24:57 > 0:25:00Do you actually feel like you're more of a cook?
0:25:00 > 0:25:02Um...
0:25:02 > 0:25:04I'll... I'll be honest, I'm not totally relaxed
0:25:04 > 0:25:07because it doesn't come that easy for me.
0:25:07 > 0:25:09Would you add that gradually?
0:25:09 > 0:25:12Do you know what? I want you to do it the way you think,
0:25:12 > 0:25:15because you've made this so many times and I know...
0:25:15 > 0:25:19that you're just asking because I'm here, but I know you know really.
0:25:19 > 0:25:22Right, shall I, er, put that into there?
0:25:22 > 0:25:23Is that right?
0:25:23 > 0:25:26You stop asking me questions. You get it right.
0:25:26 > 0:25:29- It's you. I know you can do it. - That's how I done it at home.
0:25:29 > 0:25:31You've got to get on so quickly now.
0:25:35 > 0:25:38Time for Tony's big night to begin.
0:25:38 > 0:25:39No turning back now!
0:25:42 > 0:25:45- Come on, Tony!- How am I doing? SHE CLAPS
0:25:45 > 0:25:47- You're doing really well. - Right, here they come.
0:25:47 > 0:25:49OK, I'm going to cut the sage leaves.
0:25:49 > 0:25:52Right, yeah, if you could cut them in little thin strips.
0:25:54 > 0:25:58- Hello, Tony.- Evening.- Hi there.
0:25:58 > 0:26:01- Hello!- Tony, you're cooking!
0:26:01 > 0:26:04I know. I've got lots to tell you, I haven't been quite honest...
0:26:04 > 0:26:07because Lorraine's not cooking tonight, I am.
0:26:07 > 0:26:09- No!- No!- Yeah.
0:26:09 > 0:26:11- He's never cooked in his life. - No.
0:26:11 > 0:26:14He's cooking a three-course meal.
0:26:14 > 0:26:16I can't - I'm gobsmacked.
0:26:16 > 0:26:18- Yeah, so am I.- I am gobsmacked.
0:26:20 > 0:26:23'I'm just anxious what they're all going to say and...'
0:26:23 > 0:26:26how they're going to react. It's a really exciting time.
0:26:26 > 0:26:30How weird is it, seeing Tony dishing up?
0:26:30 > 0:26:33All nicely, look.
0:26:33 > 0:26:36'Time to showcase Tony's grilled peach and burrata salad.'
0:26:37 > 0:26:39What do you think, girls?
0:26:39 > 0:26:42- It's lovely. - It's absolutely gorgeous.
0:26:42 > 0:26:46You've just surpassed yourself...so much.
0:26:46 > 0:26:48'Starter's been a hit.
0:26:48 > 0:26:50'Fingers crossed for the main.
0:26:50 > 0:26:52'What will Tony's guests think of his crispy salmon,
0:26:52 > 0:26:55'polenta chips and grilled asparagus?'
0:26:55 > 0:26:57I think what's going to happen later on,
0:26:57 > 0:26:59he's going to take the mask off and it won't be you.
0:26:59 > 0:27:03It'll be someone else. LAUGHTER
0:27:03 > 0:27:06CHEERING
0:27:12 > 0:27:16- Tony, I'm so proud. Look at what you've just done.- I know.
0:27:16 > 0:27:19Look at that!
0:27:19 > 0:27:22If you, if we had a list of the eight of us, yeah?
0:27:22 > 0:27:25And you'd go right, "Who's cooked this meal?" He's going to be number eight.
0:27:25 > 0:27:27You've done a great job.
0:27:27 > 0:27:28I couldn't have done it without Lorraine.
0:27:28 > 0:27:32She's calmed me down a little bit, where I would worry about...
0:27:32 > 0:27:33your presentation,
0:27:33 > 0:27:35you can let yourself go a little bit...
0:27:35 > 0:27:37your own personality come out into it,
0:27:37 > 0:27:39which I've sort of learnt that now.
0:27:39 > 0:27:41- Tony!- Well done.- Cheers.
0:27:41 > 0:27:43Well done, son.
0:27:43 > 0:27:44Top man.
0:27:44 > 0:27:48And finally, Tony's piece de resistance -
0:27:48 > 0:27:52Vanilla and yoghurt panna cotta with raspberry and pomegranate jelly.
0:27:54 > 0:27:56Oh, my God.
0:27:56 > 0:27:57That is ridiculous.
0:27:57 > 0:27:58Good.
0:27:58 > 0:28:00That is unbelievable.
0:28:02 > 0:28:04Lovely.
0:28:04 > 0:28:06Really lovely. Really nice.
0:28:06 > 0:28:10I didn't know how rewarding it would be to teach someone to cook.
0:28:10 > 0:28:13Tony couldn't cook, except cheese on toast,
0:28:13 > 0:28:15and now he's cooked this amazing meal
0:28:15 > 0:28:17and it's incredible what learning to cook can do.
0:28:17 > 0:28:21It brings people together, he's got more confidence in the kitchen -
0:28:21 > 0:28:22so many, so many positives.
0:28:22 > 0:28:24It's so lovely to see.
0:28:24 > 0:28:27Lorraine, thank you so much for everything.
0:28:27 > 0:28:30I will never forget this adventure in my life.
0:28:30 > 0:28:33I found the whole thing quite emotional.
0:28:33 > 0:28:34Thank you.
0:28:34 > 0:28:37- APPLAUSE - Aw, Tony!
0:28:44 > 0:28:46I'm just so proud of him. It's been brilliant.
0:28:47 > 0:28:49To be nearly 52,
0:28:49 > 0:28:51never, ever cooked, and to...
0:28:51 > 0:28:54to achieve this, at this late stage is...
0:28:54 > 0:28:57it's been lovely, it's been lovely.
0:29:00 > 0:29:04Since filming, Tony has successfully cooked his three-course meal
0:29:04 > 0:29:06for other friends and family
0:29:06 > 0:29:10and he's even been helping wife Jane out in the kitchen too.