0:00:02 > 0:00:07I'm Lorraine Pascale. I'm always hearing from people who tell me
0:00:07 > 0:00:11they would love to be better cooks, but they don't know where to start.
0:00:11 > 0:00:12So, 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.
0:00:20 > 0:00:22I didn't start cooking until my 30s,
0:00:22 > 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... Mmm.
0:00:29 > 0:00:34..even if you haven't cooked before, it's never too late to learn.
0:00:34 > 0:00:36- That's really good! - 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 > 0:00:48ALL SQUEAL
0:00:48 > 0:00:49Hello.
0:00:49 > 0:00:53- Lorraine's not cooking tonight, I am.- No!- No-o-o!
0:00:53 > 0:00:56I'll be creating dishes that anyone can cook.
0:00:56 > 0:01:01From simple family suppers to unbelievably easy party pieces.
0:01:01 > 0:01:05- All it takes is a bit of enthusiasm. - Mmm, that is yummy!
0:01:05 > 0:01:09- And some confidence.- Well done, Mummy.- Thank you, darling!
0:01:09 > 0:01:12See, we're cooking. This is cooking.
0:01:18 > 0:01:21I'm on my way to meet Neil Forster, a builder from Northampton
0:01:21 > 0:01:25who lives with his two teenage children, and partner, Jonathan.
0:01:25 > 0:01:27Neil lives almost entirely on takeaways,
0:01:27 > 0:01:31and when he does attempt to cook a meal, it never goes to plan.
0:01:31 > 0:01:34Hello, Lorraine. I need help to cook
0:01:34 > 0:01:38a proper meal in the kitchen to feed my family.
0:01:38 > 0:01:41I'm meeting Neil at one of his regular haunts, the local chippy,
0:01:41 > 0:01:45to find out what's been keeping him out of the kitchen.
0:01:45 > 0:01:49- So, I hear you're not the greatest of cooks?- Not the best, no.
0:01:49 > 0:01:52So, where would you say your cooking ability is at the moment?
0:01:52 > 0:01:54- Ready meals.- So, you've heated stuff up, shall we say.
0:01:54 > 0:01:57I can heat stuff up. Ringing up for takeaways? I'm good at that.
0:01:57 > 0:02:00Fish and chips on a Friday, Chinese on Saturday,
0:02:00 > 0:02:02- and then, an Indian on Sunday, guaranteed.- Oh, that's the weekend.
0:02:02 > 0:02:06- So, you just really don't cook. - Not really, no.
0:02:06 > 0:02:08He's a very busy person.
0:02:08 > 0:02:09He gets involved with everything
0:02:09 > 0:02:13locally in community from being the church warden
0:02:13 > 0:02:16to performing in the local pantomime.
0:02:16 > 0:02:19Very busy. Has got a lot of time for a lot of people.
0:02:19 > 0:02:23He's very loving and he's very friendly he doesn't want anyone
0:02:23 > 0:02:26to stand on ceremony, which is nice, really.
0:02:26 > 0:02:28Perhaps the reason why he's not a good cook,
0:02:28 > 0:02:31is that he doesn't...
0:02:31 > 0:02:33pay attention to detail.
0:02:33 > 0:02:37- I get bored.- Do you? Get a bit impatient.
0:02:37 > 0:02:40I start off with the best intentions but then it all goes wrong
0:02:40 > 0:02:42and looks like a pile of rubbish.
0:02:42 > 0:02:44Yeah, Dad's cooking style is definitely unique, isn't it?
0:02:44 > 0:02:47The casseroles where he just puts everything in them.
0:02:47 > 0:02:50Like we had one yesterday where he put everything in them
0:02:50 > 0:02:53and it hadn't quite cooked and it was still a bit hard, wasn't it?
0:02:53 > 0:02:55The potatoes were...solid.
0:02:55 > 0:02:58Neil's decided the time has come to try
0:02:58 > 0:03:00and cook his family a proper home-made meal.
0:03:00 > 0:03:03- So, this is a big deal? - It will be a big deal, yeah.
0:03:03 > 0:03:04- Will they be totally shocked...- Yes.
0:03:04 > 0:03:08- ..if they think that you've cooked this meal for them?- They will.
0:03:08 > 0:03:10Unless they see me cook it, they won't believe I've done it.
0:03:10 > 0:03:12- Yeah.- They'll think I've cheated.
0:03:14 > 0:03:15To help Neil realise his dream,
0:03:15 > 0:03:20I'm going to design a three-course menu that his family will love.
0:03:20 > 0:03:23I just hope his impatience won't get in the way.
0:03:23 > 0:03:26I've got one day to teach him the skills to pull it off.
0:03:28 > 0:03:30But before I can create the right menu,
0:03:30 > 0:03:32I need to see where we're starting from.
0:03:34 > 0:03:38- I really want you to cook something for me.- For you?- Yeah.
0:03:38 > 0:03:42Just like with what you've got here, that doesn't take too long.
0:03:42 > 0:03:44I want you to whip something up.
0:03:44 > 0:03:47- An omelette! I can do an omelette. - You can do an omelette?
0:03:47 > 0:03:50- Yeah.- OK. Let's get the stuff for the omelette.
0:03:50 > 0:03:51Eggs.
0:03:53 > 0:03:54Grated cheese.
0:03:56 > 0:03:58Bit of shell, bit of shell.
0:03:58 > 0:04:01Leave it in there, you could class it as roughage, if you want!
0:04:01 > 0:04:03- Add a bit of crunch, bit of texture.- Yeah.
0:04:03 > 0:04:06- There's a lot of shell in there, but let's just ignore that.- Right.
0:04:06 > 0:04:09Let's pretend it's not there, and you get on with your whisking.
0:04:13 > 0:04:16And then put some cheese in it.
0:04:16 > 0:04:18Nice grated-cheese omelette.
0:04:18 > 0:04:20Then get the frying pan.
0:04:20 > 0:04:22- That's where I get bored now.- Yeah.
0:04:22 > 0:04:25- Cos it's not going fast enough. - Oh, that's hot.
0:04:25 > 0:04:28That one's very hot, yeah. And there.
0:04:28 > 0:04:32- And then, and then what happens?- And then I'll get my thing, like that.
0:04:34 > 0:04:37- Yeah.- And see that's turned into scrambled egg now.
0:04:37 > 0:04:40It was an omelette. Over on that one it was an omelette.
0:04:40 > 0:04:43- Clever, isn't it? See? - Yeah.- Look at that.
0:04:43 > 0:04:46- I'm watching, I'm learning.- Are you sure you're going to eat this?
0:04:46 > 0:04:49- I am going to eat it!- Are you? - Yeah.- Oh, dear...
0:04:49 > 0:04:52'I think I'm getting the measure of Neil now.
0:04:52 > 0:04:53'When he cooks, he rushes things
0:04:53 > 0:04:55'and it inevitably goes wrong
0:04:55 > 0:04:58'and then he reaches for the takeaway menu.'
0:04:58 > 0:05:00I'm going to get these plates.
0:05:00 > 0:05:02That's another advantage of the takeaway,
0:05:02 > 0:05:04you can eat it straight out the pot.
0:05:04 > 0:05:06Oh, no! I always like to put my takeaway on a plate.
0:05:06 > 0:05:08- You're right posh, you are!- Mm.
0:05:08 > 0:05:11So, this is Neil's omelette.
0:05:11 > 0:05:14It went a bit wrong. It's turned into scrambled egg, so...
0:05:14 > 0:05:16I can see what you're talking about
0:05:16 > 0:05:19cos you were cooking and you did it all beautifully.
0:05:19 > 0:05:20You whisked up the eggs
0:05:20 > 0:05:22and you didn't put seasoning in, which, you know,
0:05:22 > 0:05:25a little bit of salt and pepper or something, that's quite nice.
0:05:25 > 0:05:28And, yeah, that's one thing I never do.
0:05:28 > 0:05:32- I'm very impatient everywhere except in the kitchen.- Yeah.
0:05:32 > 0:05:34You're very impatient in the kitchen.
0:05:34 > 0:05:37Are you impatient everywhere, like hectic, as well?
0:05:37 > 0:05:39- Hectic, yeah.- Just in everything. - Impatient, hectic, yeah.
0:05:39 > 0:05:43What would be great is for you to see that in the kitchen,
0:05:43 > 0:05:44it's a place where I can relax.
0:05:48 > 0:05:51It's my job to design a menu that even the most impatient cook
0:05:51 > 0:05:52can manage.
0:05:54 > 0:05:57So, I've come up with three courses to show
0:05:57 > 0:06:00how quick and easy delicious food can be.
0:06:03 > 0:06:06A tasty starter to demonstrate that a little effort can go a long way.
0:06:09 > 0:06:12A main that proves even roasts don't have to take hours.
0:06:14 > 0:06:16And a pud that uses a clever short cut
0:06:16 > 0:06:18to produce awesome-tasting results.
0:06:21 > 0:06:24My first task is to get Neil to believe he can cook food
0:06:24 > 0:06:28that isn't a mushy mess and can look good enough to impress his family.
0:06:30 > 0:06:32Simple ingredients, lots of flavour,
0:06:32 > 0:06:34that's what it's all about.
0:06:39 > 0:06:42Many people like Neil believe that an eye-catching dish
0:06:42 > 0:06:46can only be made through a series of complex cooking processes.
0:06:46 > 0:06:50So, I've chosen a starter to prove this really isn't the case.
0:06:52 > 0:06:57Asparagus and cream cheese tart with poached eggs and basil.
0:06:58 > 0:07:02I want to show that cooking with pastry is nothing to be afraid of.
0:07:02 > 0:07:06And I'll share a simple way to get poached eggs right every time.
0:07:06 > 0:07:10Now, for me, that is the perfect starter for an impatient cook.
0:07:13 > 0:07:15- What's your trade?- Carpenter. - Carpenter.
0:07:15 > 0:07:19You're good at making equal squares and things like that, measuring?
0:07:19 > 0:07:21- Have you ever rolled puff pastry? - No.
0:07:21 > 0:07:24- Do you want to have a go at rolling it out?- Go on, then, yeah.
0:07:24 > 0:07:27There you go. Really gently, roll it out in a nice square.
0:07:27 > 0:07:29'You can make puff pastry from scratch
0:07:29 > 0:07:31'but I'm a massive fan of ready-made.
0:07:31 > 0:07:34'Just roll it out to the thickness of a one pound coin.'
0:07:36 > 0:07:37Gentle, be gentle with it.
0:07:37 > 0:07:40Then can you cut it into four even squares,
0:07:40 > 0:07:42so maybe just cut it into one square first,
0:07:42 > 0:07:46and then cut the big square into four squares.
0:07:46 > 0:07:48Look at that. That is a very impressive square.
0:07:48 > 0:07:51- Well, you know?- Without a ruler.
0:07:51 > 0:07:54- Well...!- I like it. So, then into four more squares.
0:07:56 > 0:07:59'Mark out smaller squares for the filling to go in,
0:07:59 > 0:08:01'roughly a centimetre in all round.
0:08:01 > 0:08:06'Scoring the pastry like this helps the outside edges to rise.
0:08:06 > 0:08:08'For a guy who tends to rush things,
0:08:08 > 0:08:11'Neil's showing a surprising amount of patience here.'
0:08:11 > 0:08:13Well, do you think there was a time when you did like cooking?
0:08:13 > 0:08:16When you were younger, did you ever cook?
0:08:16 > 0:08:18- Oh, yeah, yeah.- Oh, you did? - I did, yeah.
0:08:18 > 0:08:20Once I did say to my dad,
0:08:20 > 0:08:24- when I left school I wanted to be a chef.- Did you?
0:08:24 > 0:08:28But being in a family building company, it weren't a man's job.
0:08:28 > 0:08:31- You had to go along with what the family were doing?- Yeah.
0:08:31 > 0:08:34So you've always had this hidden desire to want to cook, really?
0:08:34 > 0:08:37Yeah. I always wanted to cook, yeah.
0:08:38 > 0:08:41Next, comes the cream cheese topping,
0:08:41 > 0:08:43which just needs seasoning and lemon zest
0:08:43 > 0:08:45before going onto the pastry.
0:08:45 > 0:08:47- Salt and pepper, Neil, you don't use it?- I've got some.
0:08:47 > 0:08:49- Do you have some? - Oh, no, we've got it.
0:08:49 > 0:08:52- Why don't you use salt and pepper? - Never think to put it in.
0:08:52 > 0:08:55These are the most important ingredients you'll ever use.
0:08:55 > 0:08:57GRINDER SQUEAKS
0:08:57 > 0:08:59THEY LAUGH
0:08:59 > 0:09:01Sounds like it hasn't been used for a while!
0:09:01 > 0:09:04- Do you have a zester, please? - Yes, we do.
0:09:04 > 0:09:06- I want to get some lemon in there. - Zester, zester, zester.
0:09:08 > 0:09:12'Lemon zest is a perfect partner to the cream cheese and fresh asparagus,
0:09:12 > 0:09:15'which just need trimming to fit onto the pastry squares.'
0:09:19 > 0:09:22'Brushing the pastry with beaten egg is the way to ensure
0:09:22 > 0:09:25'you get a lovely golden sheen once it's cooked.'
0:09:28 > 0:09:32'Keep the cheese mix within the border so it looks nice and neat.
0:09:34 > 0:09:37'And lastly, the asparagus.'
0:09:37 > 0:09:38Right, these are good to go.
0:09:38 > 0:09:41Pop those in the oven for about 15 minutes.
0:09:43 > 0:09:45- Do you need a timer? - Need a timer.- Timer!
0:09:45 > 0:09:49- Got all the gear, you see? - Now, I'm going to put the kettle on.
0:09:49 > 0:09:52'While the pastry's in the oven, it's time to poach the eggs.
0:09:52 > 0:09:54'The key to these is all about
0:09:54 > 0:09:57'getting the water temperature just right.'
0:09:57 > 0:10:00The poach means less than a simmer and so a simmer
0:10:00 > 0:10:03- is sort of the water's barely bubbling.- Right.
0:10:03 > 0:10:06And a poach should be that there's hardly any bubbles
0:10:06 > 0:10:09breaking the surface. If you drop them in gently,
0:10:09 > 0:10:12then they won't, they don't splay out quite so much.
0:10:12 > 0:10:14Do it gently, from a low height.
0:10:16 > 0:10:19'For a deliciously runny yolk, I give my eggs about four minutes.'
0:10:21 > 0:10:24It's nice and golden brown on top.
0:10:24 > 0:10:27'After 15 minutes in the oven, the tarts are ready for their topping.
0:10:27 > 0:10:29'A sprinkle of shaved Parmesan
0:10:29 > 0:10:33'and a few fresh basil leaves are the perfect finishing touches.'
0:10:33 > 0:10:36- Very happy with those. - Are you impressed with these?- Yeah.
0:10:36 > 0:10:38You haven't made it, but you put it together.
0:10:38 > 0:10:40It's straightforward.
0:10:40 > 0:10:43Yeah, people seem to think that it has to be so complicated.
0:10:43 > 0:10:46Cos that's all it is, cooking, is putting food together,
0:10:46 > 0:10:48and putting it together in the right way.
0:10:48 > 0:10:50Which you've done.
0:10:50 > 0:10:53Nice! Look at your yolks! Perfect. Mm.
0:10:53 > 0:10:55- How's it taste?- Oh, yes!
0:10:55 > 0:10:58It's really nice, really nice.
0:11:01 > 0:11:04'It was wonderful to see him in a kitchen when he wasn't hectic'
0:11:04 > 0:11:07and hopefully, we can bring out that inner chef
0:11:07 > 0:11:10that he was never allowed to be when he was younger.
0:11:10 > 0:11:13'I think this starter has helped Neil realise that just taking
0:11:13 > 0:11:16'a bit of time in the kitchen can produce real results.'
0:11:22 > 0:11:26For impatient people like Neil, presentation is often overlooked
0:11:26 > 0:11:30so I have a super-quick starter to prove that novice cooks
0:11:30 > 0:11:34can make tasty food look impressive with very little time and effort.
0:11:34 > 0:11:37For me, it's really important for the food to look good.
0:11:37 > 0:11:40So, I've come up with a stunning dish.
0:11:40 > 0:11:43Prawn and prosciutto skewers with an avocado salsa.
0:11:45 > 0:11:47This salsa couldn't be simpler.
0:11:47 > 0:11:51It's just a matter of chopping and mixing a few ingredients together.
0:11:53 > 0:11:55A couple of ripe avocados.
0:11:55 > 0:11:58The stone should come out easily with a sharp knife.
0:12:01 > 0:12:02Some red chillies.
0:12:04 > 0:12:07Juicy tomatoes.
0:12:07 > 0:12:09Red onions.
0:12:10 > 0:12:13Fresh ginger for some heat.
0:12:13 > 0:12:16A squeeze of lime for sharpness.
0:12:16 > 0:12:18And a drizzle of olive oil.
0:12:19 > 0:12:22This simple salsa is really useful to learn
0:12:22 > 0:12:25as it goes well with so many dishes.
0:12:29 > 0:12:32Wrap each prawn in a slice of prosciutto...
0:12:34 > 0:12:37..whilst your griddle pan is getting nice and hot.
0:12:38 > 0:12:40Rosemary sticks make great skewers
0:12:40 > 0:12:43once you've stripped a few of the leaves off
0:12:43 > 0:12:46and they'll infuse the prawns with a lovely aromatic flavour.
0:12:48 > 0:12:49It's important to add the oil
0:12:49 > 0:12:52directly to the prawns and not to the griddle,
0:12:52 > 0:12:55otherwise it all just sits between the ridges and the prawns may stick.
0:12:57 > 0:13:01A bit of seasoning, and a minute's cooking on each side is all it takes.
0:13:01 > 0:13:03SIZZLING
0:13:11 > 0:13:14Some fresh coriander to garnish the salsa
0:13:14 > 0:13:19and you have a mouth-watering dish that's irresistible.
0:13:23 > 0:13:24Neil's far from alone.
0:13:24 > 0:13:28Many people with busy lives resort to takeaways to save time.
0:13:28 > 0:13:31But cooking really can be much quicker than you think.
0:13:31 > 0:13:34To prove it, I've chosen a classic for the main
0:13:34 > 0:13:37and added my own twist, to show that even a roast dinner
0:13:37 > 0:13:39doesn't mean hours spent in the kitchen.
0:13:41 > 0:13:44Spatchcock chicken with sweet potato and mint mash.
0:13:44 > 0:13:46I'll use this recipe to show Neil
0:13:46 > 0:13:49how to cook a family roast in half the time.
0:13:50 > 0:13:52I'll teach him an easy way to add flavour
0:13:52 > 0:13:55with a few simple, store cupboard ingredients.
0:13:56 > 0:13:58I'll even be using a sweeter,
0:13:58 > 0:14:00quick alternative to roast potatoes.
0:14:00 > 0:14:02Now I just have to show him how to make it.
0:14:02 > 0:14:05It's spatchcock roast chicken, so it's a flattened roast chicken
0:14:05 > 0:14:09and the beauty of this is that it cooks much more quickly.
0:14:09 > 0:14:11So when you're feeling impatient,
0:14:11 > 0:14:13you can make a roast in half the time.
0:14:13 > 0:14:16Have you made a roast chicken before? Have you cooked one?
0:14:16 > 0:14:18I have done a chicken before, yes.
0:14:18 > 0:14:21It very conveniently came in a bag.
0:14:22 > 0:14:25It did! Came in a bag and you just put it in the oven, it's fine.
0:14:25 > 0:14:29- But this is going to be better and you'll be making it yourself.- Super.
0:14:29 > 0:14:32'To spatchcock a chicken, you simply cut along each side of the backbone
0:14:32 > 0:14:34'with some sturdy scissors or poultry shears.'
0:14:34 > 0:14:38Going to cut all the way along here. We're going to take out that bone.
0:14:38 > 0:14:40Can you feel it? Watch your fingers.
0:14:42 > 0:14:44You're cutting meat out as well, then?
0:14:44 > 0:14:47- Well, just get as close to the bone as you can.- Right, OK.
0:14:48 > 0:14:51All right and then, go right down the other side,
0:14:51 > 0:14:53so you cut it out completely.
0:14:53 > 0:14:55- Oh, right, yeah.- Yeah.
0:14:55 > 0:14:58- A bit cack-handed but... - No, it's all good.
0:14:58 > 0:15:00Pop that, let's pop that on there and then flip it over
0:15:00 > 0:15:03and then, I want you to flatten out and then push down on the back
0:15:03 > 0:15:06until we hear a bit of a crack.
0:15:06 > 0:15:08'If you'd rather not do this yourself,
0:15:08 > 0:15:12'I have seen them already spatchcocked in the shops.
0:15:12 > 0:15:14'Just this simple act of taking out the backbone
0:15:14 > 0:15:17'and flattening the bird makes it so much quicker to cook,
0:15:17 > 0:15:20'as there's more surface area for the heat to act on.'
0:15:20 > 0:15:24- There you go. That's easy, isn't it?- Yeah.
0:15:24 > 0:15:26'Before the chicken enters the oven,
0:15:26 > 0:15:29'it's time to flavour the meat. First the garlic.'
0:15:30 > 0:15:32So there's a really quick way.
0:15:32 > 0:15:34If you put it down, put a knife over it and then just,
0:15:34 > 0:15:37- with the back of your hand, press down and then.- Right.
0:15:37 > 0:15:42- There you go and then easy to peel. - Oh, right, yeah, ah!
0:15:42 > 0:15:44Cut roughly in half.
0:15:44 > 0:15:47'The best way to flavour the meat is to make a number of little slits
0:15:47 > 0:15:50'in the chicken and push your slices of garlic into them.
0:15:50 > 0:15:53- 'Then drizzle with oil.'- Why have you got to put oil on it?
0:15:53 > 0:15:54This is to help crisp up the skin,
0:15:54 > 0:15:57because we're going to put it in the oven first
0:15:57 > 0:16:01for about 10-15 minutes and it helps start get that skin going.
0:16:01 > 0:16:05- And then we're going to pull it out, and put some more stuff on.- Super.
0:16:05 > 0:16:09- Would you mind putting some salt and pepper on.- No.
0:16:09 > 0:16:13OK, we'll put that in the oven at about 250 for ten minutes or so.
0:16:15 > 0:16:18'This first stint in the oven is at a high temperature to crisp up the skin
0:16:18 > 0:16:22'before it goes back in a lower temperature to finish cooking.
0:16:22 > 0:16:24'Just enough time to prepare the sweet potatoes.
0:16:24 > 0:16:27'Another great ingredient for the impatient cook
0:16:27 > 0:16:30'as they're quicker to cook than regular spuds.'
0:16:32 > 0:16:35- Have you ever made mash from scratch?- I have tried.
0:16:35 > 0:16:37- Was it a success?- A bit lumpy. - A bit lumpy.- A bit lumpy.
0:16:37 > 0:16:40- Some people like lumps in theirs. - Well, my lot didn't.
0:16:40 > 0:16:43Have you ever cooked anything that you've actually been proud of?
0:16:43 > 0:16:45I don't think there's been anything I'm 100% happy with.
0:16:45 > 0:16:47There's always been something wrong.
0:16:47 > 0:16:50It's always looked a mess or...
0:16:50 > 0:16:51whatever, yeah.
0:16:51 > 0:16:53'A quick ten-minute blast on a really high heat
0:16:53 > 0:16:56'and the spatchcock chicken is ready for its glaze.'
0:16:56 > 0:16:59How's it looking? Has it got some colour on it?
0:16:59 > 0:17:00Yeah, it looks good to me.
0:17:00 > 0:17:02'A simple mix of mustard, honey and chilli powder
0:17:02 > 0:17:05'will add flavour and a lovely crispy finish.'
0:17:05 > 0:17:07So could you just spread it on our chicken?
0:17:09 > 0:17:12- I'm putting it on halfway through... - Yeah.
0:17:13 > 0:17:15..because if it's got the honey in it,
0:17:15 > 0:17:17if you put it on in the beginning, it'll just burn.
0:17:17 > 0:17:19If I was following this out of a book,
0:17:19 > 0:17:22I would have put everything straight on,
0:17:22 > 0:17:24just slammed it in the oven and shut the door,
0:17:24 > 0:17:26wouldn't appreciate the patience
0:17:26 > 0:17:28and appreciate WHY you're doing it.
0:17:28 > 0:17:30'This is progress for Neil.
0:17:30 > 0:17:34'He can see why short-cutting recipes might not end well.
0:17:34 > 0:17:38'Let's hope this is the beginning of a new and patient cook.'
0:17:38 > 0:17:40- Right, put it back in, yeah? - Yes, please.
0:17:40 > 0:17:43'A further half hour in the oven will make sure the chicken
0:17:43 > 0:17:45'is cooked right through.
0:17:45 > 0:17:47'The sweet potatoes should be ready for mashing
0:17:47 > 0:17:50'after just eight minutes in the pan.'
0:17:50 > 0:17:53A little bit of salt and pepper is nice.
0:17:53 > 0:17:55Can you smell that?
0:17:55 > 0:17:57- Yeah, very nice.- Mm.
0:17:59 > 0:18:01- OK, you can put butter in.- Yeah.
0:18:01 > 0:18:05Or a little bit of cream or some creme fraiche.
0:18:05 > 0:18:07- Right, yeah, yeah. - Or even olive oil.
0:18:07 > 0:18:11'Adding extras like these will make sure you get the ultimate
0:18:11 > 0:18:14'rich and creamy mash. And a few crisp spring onions for texture.'
0:18:16 > 0:18:19'After about 40 minutes, this chicken is ready to eat.'
0:18:19 > 0:18:23- So, you've got your chicken, you've got your mash.- Yeah.
0:18:24 > 0:18:26- How easy was that? - That was very easy.
0:18:26 > 0:18:29- I must admit that's really impressive.- And how fast!
0:18:29 > 0:18:32- I know.- It's nice and... - And it's not dry or anything, is it?
0:18:32 > 0:18:34No, look, it's nice and succulent, see?
0:18:34 > 0:18:36Marvellous, really good.
0:18:36 > 0:18:38Shall we taste a bit of this?
0:18:38 > 0:18:40- Yeah.- Looking good.
0:18:41 > 0:18:44'Scattering herbs like mint onto this dish
0:18:44 > 0:18:48'add a lovely freshness to the look and flavour.'
0:18:48 > 0:18:50- It tastes good.- That is nice, isn't it?- Mm.
0:18:50 > 0:18:52- What can you taste in that? - Yeah, you can...
0:18:52 > 0:18:54Well, if you taste the mash, like we did before,
0:18:54 > 0:18:57a little bit of onion, but the mint does go well, doesn't it?
0:18:57 > 0:19:00- It is very flavoursome and it looks better.- Mm.
0:19:00 > 0:19:02'When I first met Neil, he confided in me
0:19:02 > 0:19:04'that his childhood dream was to be a professional cook
0:19:04 > 0:19:08'but in a family of builders, it was never on the cards.
0:19:08 > 0:19:11'So I'm taking him to a street food stall in Camden to reignite
0:19:11 > 0:19:12'that childhood passion and give him
0:19:12 > 0:19:14'the experience of being chef for the day.'
0:19:16 > 0:19:19We'll take you to a place where everything's stripped back,
0:19:19 > 0:19:22pared back and they make beautiful, gorgeous food.
0:19:22 > 0:19:25'I'm introducing him to entrepreneur Jez Felwick,
0:19:25 > 0:19:28'who will show Neil a simple way to make a classic family favourite,
0:19:28 > 0:19:30'delicious meatballs in tomato sauce.'
0:19:30 > 0:19:32Well, today, I think what we'll do
0:19:32 > 0:19:35- is just cook a really basic tomato sauce.- Yeah.- Right.
0:19:35 > 0:19:37It just involves crushing some garlic, putting some oil in
0:19:37 > 0:19:41and then just bunging some tomatoes in and then just leaving it.
0:19:41 > 0:19:42Let's do it.
0:19:44 > 0:19:46'Making sauces from scratch can be quick,
0:19:46 > 0:19:49'simple and made to your own taste.'
0:19:49 > 0:19:53- Neil's very impatient, right, in the kitchen.- Yes.- How is this for you?
0:19:53 > 0:19:56- Is this going quickly enough?- That's fine, but that would be it now.
0:19:56 > 0:19:58- That is it now!- Oh, that's all right, then! Oh, that's all right!
0:19:58 > 0:20:01- Is it meatball time? - It's meatball time.
0:20:01 > 0:20:03'These are very straightforward.
0:20:03 > 0:20:06'It's just a matter of mixing eggs and ricotta cheese together
0:20:06 > 0:20:07'with pork and beef mince,
0:20:07 > 0:20:10'then adding bread crumbs and coriander stalks.'
0:20:10 > 0:20:13Top balling from you, Neil.
0:20:13 > 0:20:16'I think his inner chef is beginning to be unleashed.'
0:20:16 > 0:20:18You're a natural turning these round nicely.
0:20:18 > 0:20:22- It's exactly what you should do. - You could go home and make these.
0:20:22 > 0:20:25I think I might have a little trial on these, actually.
0:20:25 > 0:20:29Once you break it down to putting all the bits together, it is...
0:20:29 > 0:20:32- ..Easy!- I didn't want to say that, in case I upset him!
0:20:33 > 0:20:35It's smelling so good.
0:20:35 > 0:20:38'And finally. that all-important seasoning and tasting.'
0:20:38 > 0:20:42- One bit of sugar completely changed the taste of that.- Yeah.
0:20:42 > 0:20:44Then the salt brings it balance.
0:20:44 > 0:20:47- It took the sweetness off.- Exactly.
0:20:47 > 0:20:50'Time to see what the customers think of Neil's cooking.'
0:20:50 > 0:20:52What would you like to eat today?
0:20:52 > 0:20:55I would like some of the Great Balls, please.
0:20:55 > 0:20:57'Not only is his inner chef being unleashed,
0:20:57 > 0:20:59'so it seems, is the performer in him!'
0:20:59 > 0:21:01- Meaty balls!- He's a natural.
0:21:03 > 0:21:05- Enjoy your lunch.- Thank you.
0:21:05 > 0:21:07If it smells that good, hopefully, it'll taste that good.
0:21:07 > 0:21:10You want some Great Balls? Next!
0:21:11 > 0:21:14'One thing it's proved to me today, is how exciting cooking can be.'
0:21:14 > 0:21:17It's just good to make something from scratch
0:21:17 > 0:21:20and people like it and eat it. It's really good.
0:21:20 > 0:21:22- Thank you very much. - Enjoy your lunch.
0:21:22 > 0:21:24- Thanks, guys! Cheers! - Thanks, have a good one.
0:21:24 > 0:21:27Fantastic, Neil, that was really good! Well done, mate.
0:21:27 > 0:21:29'It was good to see Neil so at ease.
0:21:29 > 0:21:31'I think he has realised that if you're prepared
0:21:31 > 0:21:33'to take your time,
0:21:33 > 0:21:36'cooking can be really rewarding.
0:21:36 > 0:21:38'So, with his new-found confidence,
0:21:38 > 0:21:42'I think he's ready to embrace my final course.'
0:21:42 > 0:21:45Neil told me that he wants to cook proper food,
0:21:45 > 0:21:50so for his pud I've come up with a twist on a British classic.
0:21:50 > 0:21:53Madeira summer pudding with hot chocolate sauce.
0:21:55 > 0:21:58This dessert is perfect for cooks who like to take short cuts,
0:21:58 > 0:22:00but still want impressive results.
0:22:01 > 0:22:05The first step is to make a quick and simple sugar syrup.
0:22:05 > 0:22:08It starts with 75ml of water, that I've got in there,
0:22:08 > 0:22:12then you need 150g of soft, light brown sugar
0:22:12 > 0:22:16and then just on to the heat.
0:22:16 > 0:22:18Just want this sugar to dissolve.
0:22:18 > 0:22:20So, one vanilla pod.
0:22:20 > 0:22:23This is bubbling away now. If we turn that down a minute,
0:22:23 > 0:22:26I'm going to add my cinnamon and ginger.
0:22:27 > 0:22:29Give it some spice.
0:22:29 > 0:22:31In go my fruit.
0:22:31 > 0:22:33Got a mixture of summer fruits.
0:22:33 > 0:22:37And then just leave it to cook for a couple of minutes,
0:22:37 > 0:22:39you want all the flavours to infuse.
0:22:40 > 0:22:42And you want that sugar syrup to take on
0:22:42 > 0:22:44some of the flavour of the berries.
0:22:44 > 0:22:49I hope this is going to impress Neil and his family and friends.
0:22:51 > 0:22:53And I'm going to add a cheeky little bit of rum.
0:22:53 > 0:22:55Optional, of course.
0:22:55 > 0:22:57'And if you prefer, you can substitute this
0:22:57 > 0:22:59'with port or a blackcurrant liqueur.
0:22:59 > 0:23:03'Now for my short cut. I'm using shop-bought Madeira cake.
0:23:03 > 0:23:06'I just dip slices into the syrup, before fitting them,
0:23:06 > 0:23:10'like a jigsaw puzzle, into a loaf tin, lined with clingfilm.'
0:23:11 > 0:23:15And then use the remaining sugar syrup,
0:23:15 > 0:23:17just for the last pieces, on top.
0:23:19 > 0:23:24Then just wrap the clingfilm over the top of it,
0:23:24 > 0:23:26so there's nothing uncovered,
0:23:26 > 0:23:30and you need to put something heavy on it to weigh it down
0:23:30 > 0:23:34and then into the fridge to set.
0:23:38 > 0:23:40Time to make the chocolate sauce.
0:23:40 > 0:23:43For this, just heat double cream with a mixture of dark
0:23:43 > 0:23:44and milk chocolate.
0:23:45 > 0:23:49Turn off the heat, because I don't want the cream to bubble up
0:23:49 > 0:23:52or the chocolate to burn. So, I just need that residual heat
0:23:52 > 0:23:54from the cream to melt this chocolate.
0:23:55 > 0:23:59After five minutes, the chocolate should be smooth enough to pour.
0:23:59 > 0:24:00OK, hopefully this is set.
0:24:00 > 0:24:03Just put it upside-down, give it a shake.
0:24:06 > 0:24:09Then just finish it off with some fresh mint
0:24:09 > 0:24:11and a sprinkle of icing sugar.
0:24:11 > 0:24:13Now, Neil, he's impatient,
0:24:13 > 0:24:17he likes things done really, really quickly,
0:24:17 > 0:24:20but I'm hoping that he can stay calm
0:24:20 > 0:24:23and realise that it's for a good cause for his family,
0:24:23 > 0:24:26that he'll be able to make a summer pudding loaf just like that.
0:24:29 > 0:24:32Neil's big day has arrived.
0:24:33 > 0:24:36'When I met him, his lack of patience in the kitchen
0:24:36 > 0:24:40'had led to a diet of ready meals and takeaways.'
0:24:40 > 0:24:42So, how's the practising been going?
0:24:42 > 0:24:45It's been good, a bit traumatic at times, I missed out a few things.
0:24:45 > 0:24:50- Traumatic?- Well, you know, it's been, yeah, stressful.
0:24:50 > 0:24:52Stressful? Oh, goodness me!
0:24:52 > 0:24:55'In just a few hours, he'll be serving up
0:24:55 > 0:24:58'a three-course meal for his family.
0:24:58 > 0:25:00'This is a surprise for partner Jonathan,
0:25:00 > 0:25:03'but his children know exactly what's going on.'
0:25:03 > 0:25:06I must say you're looking very confident in the kitchen today.
0:25:06 > 0:25:08Yes, although my hands are shaking.
0:25:08 > 0:25:10- That's OK.- Is that right or not?
0:25:10 > 0:25:12They need to be stirred,
0:25:12 > 0:25:17- cos they want to go a bit mushy, don't they?- This is YOUR dessert.
0:25:17 > 0:25:19No, no, no, no, no, yeah, right.
0:25:19 > 0:25:21So, they've got to simmer for two minutes.
0:25:21 > 0:25:24- You seem a lot less impatient. - Well, no, yeah.
0:25:24 > 0:25:27Do you remember when we met, you said, "It'll say five minutes
0:25:27 > 0:25:30"but I'll just do that for one minute," but you're doing it
0:25:30 > 0:25:32- as the recipe says, which is good to see.- Right, OK.
0:25:37 > 0:25:39- So, your guests are about to arrive. - Right, OK.- You're doing good.
0:25:39 > 0:25:43- It doesn't feel like it! - You are, you're doing really good!
0:25:43 > 0:25:46I just think a bit panicky. But there you go, we'll be fine.
0:25:46 > 0:25:50Shall I put that in the oven now, then, yeah? They're on their way.
0:25:50 > 0:25:51- Did you season it?- No.
0:25:51 > 0:25:55I think your family are going to be really impressed with this meal.
0:25:55 > 0:25:58HE LAUGHS Well, we shall see. We shall see.
0:25:58 > 0:26:02Not only is Neil cooking for his kids and his partner,
0:26:02 > 0:26:03his mum is coming, too.
0:26:03 > 0:26:06- Your family's nearly here.- Yeah.
0:26:06 > 0:26:09- And you've done so much hard work getting to this point.- Right, yeah.
0:26:09 > 0:26:11And I'm really impressed with how quickly
0:26:11 > 0:26:14and efficiently you have prepared everything so far.
0:26:14 > 0:26:17- I wouldn't say efficient, but there you go.- No, you were. - Right, OK, thank you.
0:26:17 > 0:26:19I'm looking forward to meeting your family.
0:26:19 > 0:26:21- Here they are.- And, oh, goodness!
0:26:23 > 0:26:26This is Lorraine, who's been helping me out.
0:26:26 > 0:26:30So, you've always been moaning about my cooking abilities
0:26:30 > 0:26:35so I asked Lorraine for some help to teach me how to cook properly
0:26:35 > 0:26:38and that's what you're here for today.
0:26:38 > 0:26:41'Time to showcase Neil's asparagus and cream cheese tart.'
0:26:41 > 0:26:45Now, we need to put the eggs in. Water's just simmering.
0:26:49 > 0:26:51- This is your starter.- Thank you.
0:26:54 > 0:27:00- You've done really well with it. - Yeah.- And we're all really grateful.
0:27:00 > 0:27:03You won't get me out of the kitchen, now. Be there all the time.
0:27:03 > 0:27:05My new-found talents.
0:27:05 > 0:27:08Right, so, while you're finishing that off,
0:27:08 > 0:27:11cos like, I'm glad you're eating slow, cos you're savouring it,
0:27:11 > 0:27:14I can tell that... LYDIA LAUGHS
0:27:14 > 0:27:16I'm going to cook the next course.
0:27:19 > 0:27:21'The starter seems to be going down well.
0:27:21 > 0:27:23'Time to plate up Neil's spatchcock chicken
0:27:23 > 0:27:27'with sweet potato and mint mash.'
0:27:27 > 0:27:30I think you've done incredibly well.
0:27:30 > 0:27:33The food looks beautiful, colourful,
0:27:33 > 0:27:35you know, that little boy wanted to be a chef,
0:27:35 > 0:27:38and you do, you have a chef inside of you.
0:27:38 > 0:27:42- Are you proud of him, Jonathan? - Yes, very, yeah, very.- Yeah?
0:27:42 > 0:27:44- The mash was really nice. - It was quite nice, yeah.
0:27:44 > 0:27:46- Very nice.- Yeah.- Yeah.
0:27:48 > 0:27:51'And finally. for Neil's mouth-watering dessert.'
0:27:54 > 0:27:55Right, so there you have it,
0:27:55 > 0:27:59a Madeira summer pudding with a hot chocolate sauce.
0:27:59 > 0:28:01That looks delicious!
0:28:01 > 0:28:04He's done well, I'm proud of him.
0:28:04 > 0:28:07I hope that he doesn't eat as many takeaways
0:28:07 > 0:28:10and he does try and cook a lot more because not only the nice food,
0:28:10 > 0:28:11it's the health benefits.
0:28:11 > 0:28:13So, it'll be good for everybody.
0:28:13 > 0:28:17Delicious, every course, yeah.
0:28:17 > 0:28:19Did you like it, Jonathan?
0:28:19 > 0:28:22- It's very nice, yeah.- Is it? - Yeah, yeah, very good.
0:28:22 > 0:28:25'Neil was incredible in that kitchen.'
0:28:25 > 0:28:27He wanted to be a chef when he was young
0:28:27 > 0:28:30and I think he can really be a chef at home now.
0:28:30 > 0:28:33- Cheers, everyone. Thanks, all, for coming.- You should clink.
0:28:33 > 0:28:35'Really proud that he's gone forward'
0:28:35 > 0:28:38and wanted to improve and do something great for all of us.
0:28:38 > 0:28:41I think Jonathan is really impressed.
0:28:41 > 0:28:44Trouble is, he might make me do all the cooking now,
0:28:44 > 0:28:47so could have made a rod for my own back!
0:28:51 > 0:28:54Since filming, Neil has continued to perfect the dishes he learnt,
0:28:54 > 0:28:58and has even had the patience to cook
0:28:58 > 0:29:01new, healthy family meals, including a chicken risotto.