0:00:02 > 0:00:04I'm Lorraine Pascale.
0:00:04 > 0:00:07I'm always hearing from people who tell me
0:00:07 > 0:00:10they would love to be better cooks, but they don't know where to start.
0:00:10 > 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 > 0:00:19- 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! - 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 > 0:00:48- Hello!- Hello! Ah!
0:00:48 > 0:00:49Hello!
0:00:49 > 0:00:53- Lorraine's not cooking tonight. I am.- No!- No!
0:00:53 > 0:00:56I'll be creating dishes that anyone can cook.
0:00:56 > 0:01:00From simple family suppers to unbelievably easy party pieces.
0:01:00 > 0:01:03All it takes is a bit of enthusiasm...
0:01:03 > 0:01:05- Mmm, that is yummy.- Mmm.
0:01:05 > 0:01:06..and some confidence.
0:01:06 > 0:01:09- Well done, Mummy. - Thank you, darling.
0:01:09 > 0:01:11- See? We're cooking.- Yes. - This is cooking.
0:01:17 > 0:01:20I'm on my way to meet medical student Travis Francis,
0:01:20 > 0:01:23who lives at home with his mum, dad and brother.
0:01:23 > 0:01:27'Travis' problem is that he's always relied on his mum to cook for him
0:01:27 > 0:01:31'and is a complete fish out of water in the kitchen.'
0:01:31 > 0:01:33Dear Lorraine, I need your help.
0:01:33 > 0:01:37I'm 21 years old and unfortunately, I can't cook.
0:01:37 > 0:01:40'I'm meeting Travis in his home town of Dudley to see how I can help.'
0:01:40 > 0:01:43Travis. I hear you want to learn how to cook.
0:01:43 > 0:01:46I'm getting to that age now where I don't really know any recipes.
0:01:46 > 0:01:49So I want to learn how to just cook for myself, I suppose,
0:01:49 > 0:01:52but also my mum as well, as she's not been too well.
0:01:52 > 0:01:54- OK.- So I'd like to give her a hand in the kitchen.
0:01:54 > 0:01:56- So, your mum does all the cooking? - Yeah, yeah.
0:01:56 > 0:01:59- Has she always done all the cooking? - Yeah, from day one.
0:01:59 > 0:02:01The main thing that Travis does really is his breakfast.
0:02:01 > 0:02:04- Yeah, he does breakfast. - He's never cooked me a meal.
0:02:04 > 0:02:06And what kind of food would you like to cook?
0:02:06 > 0:02:08Being from the West Indies, my parents,
0:02:08 > 0:02:12that kind of cultural background in food would be quite nice to do.
0:02:12 > 0:02:13When he come to my home,
0:02:13 > 0:02:17Travis always want to know, Uncle Trevor, what you cooking?
0:02:17 > 0:02:20- And he loves to be in the kitchen with me.- He does.
0:02:20 > 0:02:23And I show him everything what I'm doing.
0:02:23 > 0:02:25I said, make sure you take a note
0:02:25 > 0:02:30because when you're grown up to be a man and taking you a wife,
0:02:30 > 0:02:31make sure you can cook.
0:02:31 > 0:02:34Cooking for ladies is something
0:02:34 > 0:02:36that any guy wants to do, I suppose, really...
0:02:36 > 0:02:39- It's good, yeah.- ..to impress. The main reason is for Mum to,
0:02:39 > 0:02:43to like, kind of like, say thank you for all the years you've cooked for me.
0:02:43 > 0:02:46sounds kind of cliched but it would be nice to do something for Mum.
0:02:46 > 0:02:48- All right, let's see what we can do. - Yeah.
0:02:48 > 0:02:49THEY LAUGH
0:02:51 > 0:02:53To help Travis realise his dream,
0:02:53 > 0:02:57I'm going to design a delicious three course Caribbean-inspired menu
0:02:57 > 0:03:01and I've got just one day to teach him the skills he needs.
0:03:01 > 0:03:05He'll then have three weeks to practise before the big day.
0:03:05 > 0:03:08But first, I need to know where we're starting from.
0:03:08 > 0:03:11'Back at Travis' family home, I've asked him to make me
0:03:11 > 0:03:14'the one dish he can cook - spaghetti aioli.'
0:03:14 > 0:03:17Is this the only thing in your cooking repertoire?
0:03:17 > 0:03:19To say that I've done from scratch, yes.
0:03:19 > 0:03:23'All Travis needs for this is that student staple, pasta,
0:03:23 > 0:03:25'some garlic and parsley.'
0:03:25 > 0:03:28We're missing parsley and garlic.
0:03:28 > 0:03:31- You haven't got any garlic?- No. That's a bit of a shame, really.
0:03:31 > 0:03:35- Well, I'll just do some pasta for you.- See what's in here.
0:03:35 > 0:03:38There's no substitute for garlic unless, of course, it is garlic.
0:03:38 > 0:03:40What?
0:03:40 > 0:03:41TRAVIS LAUGHS
0:03:41 > 0:03:46- You see...- You just did a man look. - I didn't know!- That's a man look.
0:03:46 > 0:03:47- So we're back on.- Yeah.
0:03:47 > 0:03:49So how many cloves are you going to use for this?
0:03:49 > 0:03:53I think it's probably two or three cloves, chopped up very fine.
0:03:54 > 0:03:59So now, so this has got to get a little bit brown. Not too brown.
0:03:59 > 0:04:02- I think this pasta's getting there.- Is it ready?
0:04:02 > 0:04:04I'm going to taste it, you know.
0:04:04 > 0:04:07If it's too rubbery in consistency, then I'll know it's not.
0:04:07 > 0:04:10- It's meant to be more soft. - Do you like it like al dente..?
0:04:10 > 0:04:14No. It's got to be done - that means raw, doesn't it?
0:04:18 > 0:04:20- It's all right.- Good.
0:04:20 > 0:04:23I'm losing it, I'm losing it here, losing it, oh gosh.
0:04:23 > 0:04:25I'll just pour it in the frying pan.
0:04:25 > 0:04:28Now usually, for this recipe, you've got to use Parmesan cheese,
0:04:28 > 0:04:30but we don't have any of that at the moment,
0:04:30 > 0:04:33so I'm going to just use this cheese here.
0:04:33 > 0:04:35TRAVIS LAUGHS NERVOUSLY
0:04:35 > 0:04:37- Shall I put the whole thing on there?- Yeah, go on.
0:04:39 > 0:04:40Oh, look at that.
0:04:40 > 0:04:43- Oh, forgetting one thing.- What have you got?- Forgetting one thing.
0:04:43 > 0:04:45Finished look.
0:04:45 > 0:04:47There we go, there we go.
0:04:47 > 0:04:49Are you happy with it?
0:04:49 > 0:04:51- As happy as I can be.- Dig in.
0:04:51 > 0:04:52TRAVIS LAUGHS NERVOUSLY
0:04:54 > 0:04:56- Mmm, mmm.- I really like it.
0:04:56 > 0:04:58- OK.- I like the bit of oil.
0:04:58 > 0:05:01- You do?- I think the garlic maybe is a little bit overcooked.
0:05:01 > 0:05:05- The cheese, you're right, it would be nice if it was a Parmesan. - Parmesan, yeah.
0:05:05 > 0:05:07You put pepper on,
0:05:07 > 0:05:09- which was brilliant. - I did remember, yeah.
0:05:09 > 0:05:10The presentation isn't that great
0:05:10 > 0:05:14and you could add more to make it more interesting, like you said, you didn't have parsley.
0:05:14 > 0:05:17- So, hopefully I can teach you some other tricks and tips.- Please.
0:05:17 > 0:05:21And a couple of other dishes beyond pasta with garlic.
0:05:21 > 0:05:24- TRAVIS LAUGHS - All right?- Yeah, yeah, yeah.
0:05:25 > 0:05:29'So, Travis just cooked a very simple pasta dish.'
0:05:29 > 0:05:32I think that that's the ONLY dish he can make,
0:05:32 > 0:05:35so we do have a long way to go.
0:05:35 > 0:05:36But, he's driven
0:05:36 > 0:05:39and I'm hoping I can turn Travis into a pretty good chef.
0:05:42 > 0:05:44Travis is certainly not the only young person
0:05:44 > 0:05:47who's had all his meals made for him and never learnt to cook.
0:05:49 > 0:05:52'I need a menu that will give even a complete beginner
0:05:52 > 0:05:54'the basic skills they need to get started.'
0:05:54 > 0:05:59So I've come up with three colourful, Caribbean-style courses,
0:05:59 > 0:06:00to suit any level of cook.
0:06:01 > 0:06:05A mouth-watering starter packed full of Jamaican flavours.
0:06:05 > 0:06:09A tasty main course with a secret short cut to make life easy.
0:06:09 > 0:06:11And a scrumptious dessert
0:06:11 > 0:06:13that's a total treat for the taste buds.
0:06:15 > 0:06:18My first task is to work on a skill
0:06:18 > 0:06:21to help Travis impress the ladies - presentation.
0:06:21 > 0:06:24So, here's a dazzling, colourful starter,
0:06:24 > 0:06:27packed full of freshness. Caribbean toastie cups
0:06:27 > 0:06:28with mango, lime and avocado.
0:06:30 > 0:06:33'I want to show how sweet and sour ingredients
0:06:33 > 0:06:36'can combine to build delicious layers of flavour.
0:06:39 > 0:06:43'And share a simple way to make everyday ingredients stand out.'
0:06:47 > 0:06:49'Whether you're a novice or a confident cook,
0:06:49 > 0:06:52'this is the perfect recipe to get creative with.'
0:06:52 > 0:06:54Mmm.
0:06:55 > 0:06:57Beautiful.
0:06:57 > 0:07:00So I just wanted to use some Caribbean flavours.
0:07:00 > 0:07:02- Yes.- Something that's tasty
0:07:02 > 0:07:04and something that you could make for your mum,
0:07:04 > 0:07:05that looks a little bit cool.
0:07:05 > 0:07:10- All right?- That's cool. - It starts with these tortillas, if you just want to cut them in.
0:07:10 > 0:07:11- Altogether?- Yeah, cut them altogether.
0:07:11 > 0:07:14All right, so we'll take one of these, just a normal tortilla
0:07:14 > 0:07:18and just press it in there, just to give you, kind of like a cup.
0:07:18 > 0:07:19- Just one?- Yeah.
0:07:19 > 0:07:22- And you spray those on.- Yeah? Just in the middle?- Yeah.
0:07:22 > 0:07:26'Spray oil is a great way to coat the tortillas evenly
0:07:26 > 0:07:29'and help to turn them deliciously crispy and golden brown
0:07:29 > 0:07:30'in just eight minutes.
0:07:32 > 0:07:33'Now for the salsa filling.
0:07:33 > 0:07:35'I like to use kidney beans,
0:07:35 > 0:07:38'which are a popular ingredient in Caribbean cuisine.'
0:07:38 > 0:07:40Pop those in there.
0:07:40 > 0:07:43'Chilli and spring onions will give the dish a bit of a kick,
0:07:43 > 0:07:47'and balance perfectly with the sweetness of a juicy, ripe mango.
0:07:48 > 0:07:51'And I'm showing Travis a neat way to chop them.'
0:07:51 > 0:07:53You can do this one and it's called the hedgehog.
0:07:53 > 0:07:55TRAVIS LAUGHS
0:07:55 > 0:07:58- So this is about building flavours...- Mm-hm.- And...
0:07:58 > 0:08:00kind of making recipes your own,
0:08:00 > 0:08:03- so a recipe's obviously always a good start.- Yeah.
0:08:03 > 0:08:07- But you can come up with different flavours that match together.- Yeah.
0:08:07 > 0:08:09'And texture is important as well.
0:08:09 > 0:08:12'I like to contrast the crunchiness of red pepper
0:08:12 > 0:08:13'with the softness of avocado.'
0:08:15 > 0:08:16Would you say that cooking
0:08:16 > 0:08:20and food is a way that your family all come together?
0:08:20 > 0:08:22Yeah, I was going to say, as you get older,
0:08:22 > 0:08:24you do your own thing, you go here, you go there,
0:08:24 > 0:08:28you haven't got time to sit down together, as much as you'd like to.
0:08:28 > 0:08:30I think if I could have a meal I could cook myself
0:08:30 > 0:08:33and call the family together and we all sit down and eat it,
0:08:33 > 0:08:35- it's obviously a better way for us to get closer.- Yeah.
0:08:35 > 0:08:37I think, yeah, it'd be positive.
0:08:37 > 0:08:40Let's try without any seasoning or anything on it.
0:08:42 > 0:08:43That's really good.
0:08:43 > 0:08:46- You sound surprised! - Just tastes really good, really.
0:08:46 > 0:08:50So I want you to see how seasoning really makes a dish come alive.
0:08:50 > 0:08:53- Yeah.- OK, season and taste.- OK.
0:08:53 > 0:08:55'And don't forget to take out the crispy tortilla cups.
0:08:55 > 0:08:58'A minute too long and they can easily burn.'
0:09:00 > 0:09:02Look at that. Now, who taught you how to do that?
0:09:02 > 0:09:04Just watching Mum do it.
0:09:04 > 0:09:06'Travis has picked up a useful tip.
0:09:06 > 0:09:08'Rolling a lime like this warms it up
0:09:08 > 0:09:10'and makes it easier to get the juice out.'
0:09:10 > 0:09:12And another thing you can do,
0:09:12 > 0:09:15- you can pop it in the microwave for, like, two seconds.- OK.
0:09:16 > 0:09:18And then just taste it and see.
0:09:21 > 0:09:24- Yeah, it gives it like that little kick, yeah. Bit more pepper.- Mm-hm.
0:09:24 > 0:09:27'Travis is already taking on board two vital lessons,
0:09:27 > 0:09:29'the importance of tasting as you go along
0:09:29 > 0:09:32'and how seasoning can really transform a dish.'
0:09:32 > 0:09:35We're also going to put some mint in.
0:09:35 > 0:09:39'The coolness of the mint balances the acidity of the lime perfectly.'
0:09:39 > 0:09:41Wow. LORRAINE LAUGHS
0:09:41 > 0:09:42Really nice.
0:09:42 > 0:09:45'For someone with so little cooking experience,
0:09:45 > 0:09:47'Travis seems to have natural instincts.'
0:09:49 > 0:09:51- What do you think?- Great.
0:09:51 > 0:09:54- Do you think you could make this on your own?- I do...- Simple.
0:09:54 > 0:09:57It was great to see the way Travis works in the kitchen.
0:09:57 > 0:10:01I love his enthusiasm, I really think he's got great, great potential.
0:10:03 > 0:10:06For people like Travis, who have never learned to cook,
0:10:06 > 0:10:09a three-course dinner can seem hard to achieve.
0:10:09 > 0:10:12So I've chosen a main to prove that all you need are a few basic
0:10:12 > 0:10:16techniques to make food that's sure to wow your guests -
0:10:16 > 0:10:17prawn, mango and lime curry.
0:10:19 > 0:10:23Using sweet, sour and spicy ingredients will get him
0:10:23 > 0:10:25used to different flavour combinations.
0:10:27 > 0:10:29And I'll teach Travis a super quick way to bake bread
0:10:29 > 0:10:31that will make him feel like a pro.
0:10:33 > 0:10:37This is traditional Jamaican fare.
0:10:37 > 0:10:41With its freshness, full flavour and vibrant colours,
0:10:41 > 0:10:44this Caribbean curry can't fail to impress.
0:10:44 > 0:10:46Time to show Travis how to make it.
0:10:46 > 0:10:49It's a take on West Indian curry.
0:10:49 > 0:10:51- Yeah.- But it's a bit different.- OK.
0:10:51 > 0:10:53'But before we get started on the curry,
0:10:53 > 0:10:56'we're going to make the roti, which is basically a flatbread.
0:10:56 > 0:10:59'For this you need plain flour, baking powder...'
0:10:59 > 0:11:02Some chilli and if you put some black pepper in there, as well.
0:11:02 > 0:11:05Yeah, OK. No problem.
0:11:05 > 0:11:07And then we'll add some water. Here, you do it.
0:11:07 > 0:11:11- Yeah, OK.- Just add it gently and stirring all the time.
0:11:11 > 0:11:12Not all of it, just add half.
0:11:12 > 0:11:15- With a normal bread, of course, you'd use yeast...- Yeah.
0:11:15 > 0:11:19- ..but we're using baking powder cos it's a quick bread.- OK.
0:11:19 > 0:11:21Baking powder will lighten the texture in the same way that
0:11:21 > 0:11:23yeast would, but in much less time.
0:11:23 > 0:11:26I always do bit by bit cos you can always add
0:11:26 > 0:11:28but it's very hard to take away.
0:11:28 > 0:11:31If you just scoop it all out and put it on a board
0:11:31 > 0:11:33and make it into a ball here and we're just going to knead it.
0:11:33 > 0:11:36Whilst you're kneading it, you're working the proteins and the
0:11:36 > 0:11:40proteins become really stretchy, which is what you want for bread.
0:11:40 > 0:11:44- You know you said that your mother wasn't very well for a while.- Yeah.
0:11:44 > 0:11:47Surgery took its toll on the body, really,
0:11:47 > 0:11:51and she become just quite weak and she needed to relax more,
0:11:51 > 0:11:55so I saw this as an opportunity to maybe step in
0:11:55 > 0:11:57and say maybe, "What can I do?"
0:11:58 > 0:12:01After kneading the dough, cover it and leave at room
0:12:01 > 0:12:03temperature for 20 minutes.
0:12:03 > 0:12:05- It just needs to relax for a little bit.- Yeah, cool.
0:12:06 > 0:12:08'Now for the curry.
0:12:08 > 0:12:12'For this we need sweet potatoes chopped into bite size pieces.
0:12:12 > 0:12:14'Ginger cut into long strips.'
0:12:14 > 0:12:17Just keep them in sticks, as thin as you can.
0:12:17 > 0:12:20'Finely sliced spring onions.
0:12:20 > 0:12:23'And now to add fire and sweetness.
0:12:23 > 0:12:26'The Scotch bonnet is a seriously hot Caribbean chilli.
0:12:26 > 0:12:29'It can be 50 times the strength of jalapeno peppers.'
0:12:29 > 0:12:31- I can smell it straightaway, yeah. - What do you think?
0:12:31 > 0:12:33Nice. It's a nice smell.
0:12:33 > 0:12:35- It's a nice smell but it's lethal. - It is lethal, yeah.
0:12:35 > 0:12:38'Once the roti's had time to relax...'
0:12:38 > 0:12:41You just roll this out on a floured surface into a nice, really flat,
0:12:41 > 0:12:43big, flat circle.
0:12:43 > 0:12:46So the trick with this is to keep it moving around, loads of flour.
0:12:46 > 0:12:48Yeah, cos it's just sticking.
0:12:48 > 0:12:51'Flatbreads, like roti, can be made from start to finish
0:12:51 > 0:12:55'in as little as half an hour, perfect for novice cooks.'
0:12:55 > 0:12:58- Travis, you've just made your own bread.- Yeah.
0:12:58 > 0:13:01I'm really surprised at how simple it is to make.
0:13:01 > 0:13:04Bring it over now, pop it in?
0:13:04 > 0:13:06The roti just needs to cook on a high heat
0:13:06 > 0:13:08for a couple of minutes either side in a little bit of oil,
0:13:08 > 0:13:11until it starts to bubble up and turn golden brown.
0:13:11 > 0:13:14- And then just flip it over.- Oh!
0:13:14 > 0:13:16I never was good with that.
0:13:16 > 0:13:19Then pop it in the oven to keep warm.
0:13:19 > 0:13:22- Have you cooked with curry powder before?- No, no, no, no.
0:13:22 > 0:13:24So with curry powder you need to toast it first.
0:13:24 > 0:13:27- OK.- Otherwise it can be quite gritty.
0:13:27 > 0:13:30About two tablespoons of curry powder in there.
0:13:30 > 0:13:31That's a teaspoon.
0:13:31 > 0:13:33- So you need...- Wow, mistake!
0:13:33 > 0:13:35So, two of those in there.
0:13:37 > 0:13:40'When the sweet aroma of the curry powder starts to fill the room...'
0:13:40 > 0:13:43Oh that is so... That's really nice, you know.
0:13:43 > 0:13:45'..it's time to add the other ingredients.'
0:13:45 > 0:13:48Stick everything in except the spring onions.
0:13:48 > 0:13:51'It's best to save the spring onions till last,
0:13:51 > 0:13:53'so they keep a nice, crunchy texture.'
0:13:55 > 0:13:58- Coconut milk, please.- Mm hmm. The whole tin or just...?- The whole tin.
0:13:58 > 0:13:59The whole tin, OK.
0:13:59 > 0:14:01- Wow.- You keep mixing.- OK, yeah.
0:14:01 > 0:14:04And I'm just going to add a little bit of stock.
0:14:04 > 0:14:06A pinch of salt and pepper.
0:14:06 > 0:14:10'Bring to the boil and simmer for five minutes.'
0:14:10 > 0:14:12- Let's taste it, spoon there. - Yeah, OK.
0:14:12 > 0:14:16- So at this stage... - Just the sauce, yeah?
0:14:17 > 0:14:19I reckon we could put a little bit more Scotch bonnet in there.
0:14:19 > 0:14:23- Do you? To me, you know, that's quite peppery enough.- Oh, is it?
0:14:23 > 0:14:27- That's hot. I like it, yeah. - All right, let's leave it at that. Let's leave it at that.
0:14:27 > 0:14:31Caribbean cuisine might seem daunting to some novice cooks
0:14:31 > 0:14:35but it's surprisingly easy, utterly delicious and worth having a go.
0:14:38 > 0:14:40When the potatoes are tender,
0:14:40 > 0:14:42it's time to add the rest of the ingredients.
0:14:42 > 0:14:44- These are sugar snaps.- Mm-hm.
0:14:44 > 0:14:47- A bit of colour.- Mm-hm, and add the prawns, yeah?
0:14:47 > 0:14:49Add the prawns, yeah.
0:14:49 > 0:14:53All right. I'm going to put the spring onions in, as well.
0:14:53 > 0:14:55- Ah, nice, with the mango? - With the mango.
0:14:55 > 0:14:58So the prawns have gone from greeny-blue to pink
0:14:58 > 0:15:01- and that means they're cooked, that's cooked.- Yeah.
0:15:01 > 0:15:02Dig in.
0:15:05 > 0:15:06Mmm.
0:15:06 > 0:15:09That'll melt hearts, that will. That will melt hearts.
0:15:09 > 0:15:12That is beautiful. I can't believe I had a hand in making that.
0:15:12 > 0:15:13Mm...
0:15:13 > 0:15:16'I think it's safe to say, Travis is quite happy with that.'
0:15:16 > 0:15:17It's so good.
0:15:17 > 0:15:20'Travis has really set himself a challenge'
0:15:20 > 0:15:22because most of his family are foodies.
0:15:22 > 0:15:24But after watching him in the kitchen,
0:15:24 > 0:15:28and the way he tastes the food, and the kind of authority that he has,
0:15:28 > 0:15:32I really think his family are going to be pleasantly surprised.
0:15:35 > 0:15:39'Travis has really impressed me with the way he's taken to cooking.
0:15:39 > 0:15:43'He thinks about flavours and is already making the dishes his own.
0:15:43 > 0:15:45'So I'm taking him to a place that will encourage him
0:15:45 > 0:15:47'to just go with his instincts.'
0:15:47 > 0:15:50I really believe you've got a very good palate, right.
0:15:50 > 0:15:53If you say so, I must have one then, yeah, yeah.
0:15:53 > 0:15:58And because of that, I'm taking you today to a place where
0:15:58 > 0:16:01- they make rubs. - Oh, like for seasoning, like?- Yeah.
0:16:01 > 0:16:04- So you can like blow your family away.- That would be nice.- Yeah.
0:16:04 > 0:16:08'Gianluca runs a food stall in North London where he flavours
0:16:08 > 0:16:13'his meat with traditional Caribbean marinades, delicious jerk spices.'
0:16:13 > 0:16:16- So, Gianluca, meet Travis.- Nice to meet you.- Pleased to meet you.
0:16:16 > 0:16:19I would love Travis to make his own rub, yeah.
0:16:19 > 0:16:23- So could you talk me through the rub that you make for your food? - Yeah, of course.
0:16:23 > 0:16:28For a jerk seasoning, or a jerk rub, you want these spices.
0:16:28 > 0:16:32I've got eight here and it's a combination of ginger,
0:16:32 > 0:16:37black pepper, chilli, dried thyme, garlic powder, onion powder,
0:16:37 > 0:16:41salt, and then the key ingredient is something called allspice,
0:16:41 > 0:16:45known in the Caribbean as pimento and gives the signature taste for jerk.
0:16:46 > 0:16:49I'm keen for Travis to see how concentrated dry ingredients
0:16:49 > 0:16:52affect the flavour, compared to fresh ingredients
0:16:52 > 0:16:53he's been cooking with so far.
0:16:53 > 0:16:58Gianluca has got his signature jerk down to a fine art.
0:16:58 > 0:17:00- Get a little taste of that combination.- That's nice.
0:17:00 > 0:17:02Yeah, you see, there you go.
0:17:02 > 0:17:05- Altogether that's nice. - The sum of its parts.- I like that. - A really good flavour.
0:17:05 > 0:17:08Now for Travis to unleash his instinct
0:17:08 > 0:17:10and create his own rub.
0:17:10 > 0:17:12- Salt first, go for two of those. - Yeah.
0:17:17 > 0:17:21- I'm going to just have a taste now, is that OK?- Yeah, taste as you go.
0:17:21 > 0:17:24Tastes OK. I think it might need more spice.
0:17:24 > 0:17:26I think you might be right, actually, yeah.
0:17:26 > 0:17:28The salt's perfect, maybe the only thing to round it out,
0:17:28 > 0:17:31and you haven't used it yet, is just a touch of onion powder.
0:17:31 > 0:17:33Have another taste now.
0:17:33 > 0:17:36Cos before it was quite sharp and...
0:17:37 > 0:17:40- Mm, yeah.- What do you think?
0:17:40 > 0:17:42It doesn't kick you in the face as much.
0:17:42 > 0:17:44- It kind of builds more.- Does it?
0:17:44 > 0:17:46Rather than before, it was just sharp. That's amazing.
0:17:46 > 0:17:49That one spice has just transformed the whole thing.
0:17:49 > 0:17:55'Once the meat has been rubbed in the spices, it's onto the griddle.'
0:17:55 > 0:17:58- That's perfect. It's a little charred, but not burned.- Yeah.
0:17:58 > 0:18:00'Time to get the public's verdict.'
0:18:00 > 0:18:02Excuse me, would you like to try some of this?
0:18:02 > 0:18:04Try this one and this one and then tell us what you think.
0:18:04 > 0:18:07- OK.- Yeah, they're both chicken, seasoned.
0:18:07 > 0:18:09- Spicy, and then there's that one. - That one was quite spicy.
0:18:09 > 0:18:12Quite spicy? Oh, you went for this one.
0:18:12 > 0:18:16- I think I would prefer that one. - Ooh!- Hooray!
0:18:16 > 0:18:18- Hooray!- It's one-all.
0:18:18 > 0:18:19We need a decider.
0:18:20 > 0:18:24- Oh, yes.- Put it there, put it there. - That's all right, that's all right.
0:18:24 > 0:18:27I've learned a lot today actually, with regards to balance.
0:18:27 > 0:18:29You can't have too much of one thing.
0:18:29 > 0:18:31Too much of one thing ruins it.
0:18:32 > 0:18:35It was lovely to see Travis in that kitchen with Gianluca today.
0:18:35 > 0:18:38Travis has obviously got a good palate
0:18:38 > 0:18:40and just watching him with the seasonings
0:18:40 > 0:18:44and just slowly building up his confidence is really great to see.
0:18:44 > 0:18:47Any young lady I cook this for will be very, very impressed,
0:18:47 > 0:18:50so, yeah, thumbs up.
0:18:52 > 0:18:54Travis wants his cooking to wow the ladies
0:18:54 > 0:18:58and the one sure-fire way to every woman's heart is through chocolate.
0:18:59 > 0:19:03My mouth-watering rum truffles are just the ticket.
0:19:03 > 0:19:05Start by melting whipping cream in a pan,
0:19:05 > 0:19:08making sure it's not allowed to boil.
0:19:08 > 0:19:10Break up a mix of milk and dark chocolate
0:19:10 > 0:19:13and melt with the warmed-up cream.
0:19:14 > 0:19:16Add a dollop of butter.
0:19:16 > 0:19:19And a good splash of rum.
0:19:19 > 0:19:23Then pop in the fridge for several hours to firm it up.
0:19:24 > 0:19:28Scoop the truffle mixture into tempting bite size pieces.
0:19:29 > 0:19:31Roll these into balls
0:19:31 > 0:19:35and lightly coat with a delicate dust of cocoa powder.
0:19:35 > 0:19:38And your tasty rum truffles are ready to serve.
0:19:39 > 0:19:40Who could resist?
0:19:44 > 0:19:46Travis wants to impress one lady in particular.
0:19:46 > 0:19:49So I've designed his final course just for her.
0:19:50 > 0:19:52After all the years she's cooked for him,
0:19:52 > 0:19:55Travis wants to give something back to his mum
0:19:55 > 0:19:59and he tells me that she has a bit of a penchant for apples.
0:19:59 > 0:20:02So I've come up with a healthy dessert with a twist.
0:20:02 > 0:20:05Spiced apple tarte tatin with frozen vanilla yoghurt.
0:20:05 > 0:20:08Now this is the healthy-ish twist.
0:20:09 > 0:20:10I'm making an ice cream,
0:20:10 > 0:20:15but I'm making it instead with Greek yoghurt.
0:20:15 > 0:20:17Simply mix Greek style yoghurt,
0:20:17 > 0:20:18icing sugar.
0:20:18 > 0:20:22So taste it as you go along to get the sweetness just right for you.
0:20:26 > 0:20:28Mm.
0:20:28 > 0:20:30And vanilla.
0:20:32 > 0:20:34And that's it.
0:20:34 > 0:20:36Super simple.
0:20:36 > 0:20:39Then that's into the freezer for a few hours to get nice and firm.
0:20:40 > 0:20:44But just remember to take it out about 20 minutes or so
0:20:44 > 0:20:47before you need it so that you can, indeed, scoop it,
0:20:47 > 0:20:49otherwise it's too hard.
0:20:49 > 0:20:53Now for the tarte tatins or upside-down apple tart.
0:20:53 > 0:20:57The apples need to be peeled and chopped in half, leaving out the core.
0:20:57 > 0:21:01I wanted to give Travis something to make with a Caribbean twist
0:21:01 > 0:21:04and the twist is the spice.
0:21:04 > 0:21:08I'm going to be using some cinnamon
0:21:08 > 0:21:12and some ground ginger to really spice things up.
0:21:12 > 0:21:15I'm going to start by making a delicious caramel topping
0:21:15 > 0:21:17to coat the apples.
0:21:17 > 0:21:20Simply heat up some butter and sugar on a low to medium temperature.
0:21:22 > 0:21:26I'm going to cook it until it goes from this blond, yellow colour
0:21:26 > 0:21:27to a honeycomb.
0:21:27 > 0:21:29You must keep stirring.
0:21:30 > 0:21:34And I'm always super, super careful
0:21:34 > 0:21:36when cooking with hot sugar
0:21:36 > 0:21:40because it can burn really, really badly.
0:21:40 > 0:21:43The smell is so beautiful, it's like fudge.
0:21:45 > 0:21:47Delicious.
0:21:47 > 0:21:49It's starting to separate and you're here thinking,
0:21:49 > 0:21:52"Oh, no, it's gone all wrong,"
0:21:52 > 0:21:54but this is the way it's supposed to look.
0:21:54 > 0:21:56I get my apples...
0:21:57 > 0:21:59..and pop them in really carefully.
0:21:59 > 0:22:02Do not let your fingers touch the sugar
0:22:02 > 0:22:04and just keep spooning
0:22:04 > 0:22:07the fudgy caramel mixture
0:22:07 > 0:22:08over the top.
0:22:10 > 0:22:14Just five minutes in the pan is enough, so they don't get too soft.
0:22:14 > 0:22:16And I'll get on with rolling out the puff pastry.
0:22:18 > 0:22:19Off the heat.
0:22:19 > 0:22:22So, roll it out to about the thickness
0:22:22 > 0:22:24of a £1 coin.
0:22:25 > 0:22:28Cut around the cake tart tins that you'll be using,
0:22:28 > 0:22:29into six equal circles.
0:22:31 > 0:22:32Now take one of your tins...
0:22:33 > 0:22:36..and pop an apple half in it
0:22:36 > 0:22:38with some of this sauce.
0:22:38 > 0:22:41Because when you cook it, it's going to melt
0:22:41 > 0:22:42and taste really good.
0:22:42 > 0:22:47Then place the pastry circle on top and press down the edges.
0:22:47 > 0:22:52And these go into the oven for about 25 minutes at 220 degrees.
0:22:57 > 0:22:59Time to prepare the garnish.
0:23:00 > 0:23:02For this you just toast a handful of chopped pecans
0:23:02 > 0:23:05over a medium heat with no oil
0:23:05 > 0:23:08and, as soon as that sweet, nutty aroma fills the air,
0:23:08 > 0:23:10you know they're done.
0:23:11 > 0:23:15And these are all puffed up and golden brown.
0:23:20 > 0:23:21And there...
0:23:21 > 0:23:24Now for the frozen yoghurt.
0:23:24 > 0:23:27My tip is to heat a knife to help you slice through.
0:23:28 > 0:23:30And it should just glide through.
0:23:34 > 0:23:36Garnish with a sprinkle of roasted pecans and fresh mint.
0:23:38 > 0:23:41Now who wouldn't like that?
0:23:43 > 0:23:45Travis' big day has arrived.
0:23:45 > 0:23:49When I met him he could just about cook spaghetti, but nothing else.
0:23:50 > 0:23:54In a few hours he'll be serving up a three-course meal for his family,
0:23:54 > 0:23:56for the first time in his life.
0:23:56 > 0:23:58He's been practising the courses I've taught him
0:23:58 > 0:24:00over the last three weeks.
0:24:00 > 0:24:02This is such a big deal for Travis.
0:24:02 > 0:24:04Since his mother's been ill,
0:24:04 > 0:24:08he's really wanted to take the pressure off her and make her proud.
0:24:08 > 0:24:11A meal? Oh, I'm thinking about it, no, he's never cooked a meal!
0:24:11 > 0:24:14- He's never cooked a meal.- No.
0:24:14 > 0:24:17I'm your assistant for the day, just let me know what you want me to do.
0:24:17 > 0:24:20OK, so I'm going to start with getting the dessert ready
0:24:20 > 0:24:22- first, cos that's a bit tricky. - All right.
0:24:22 > 0:24:27Is there anyone who you're more nervous about cooking for?
0:24:27 > 0:24:29Hmm...
0:24:29 > 0:24:31I'm, oh...
0:24:31 > 0:24:34It's a tough one because they're all important people to me in my life,
0:24:34 > 0:24:36- so I'd like to always impress them in what I do.- Yeah.
0:24:36 > 0:24:38But, of course, Mum.
0:24:40 > 0:24:43Your guests are coming soon and we haven't even done the toasted cups.
0:24:43 > 0:24:45I've got to speed up, OK.
0:24:45 > 0:24:48- Can I help chop anything, or...? - Yeah.
0:24:48 > 0:24:51Can you get the chilli flakes ready, please, the pepper
0:24:51 > 0:24:54and the baking powder and then just get it in front of me
0:24:54 > 0:24:57- and I'll carry on from there. - OK, Chef.
0:24:57 > 0:25:00The way you're kneading the bread, it's really come on,
0:25:00 > 0:25:01it's really, really developed.
0:25:01 > 0:25:04- It's obvious you've been practising. - Ah, yeah.- Yeah?
0:25:04 > 0:25:09You've got confidence. OK, so we've forgotten the baking powder, Travis.
0:25:09 > 0:25:12I thought you didn't see!
0:25:12 > 0:25:15'Travis has practised hard but we all make mistakes.
0:25:15 > 0:25:19'The key to being a good cook is finding ways to fix them.'
0:25:19 > 0:25:21- We're sprinkling it on here, I'm just kneading it in.- OK.
0:25:21 > 0:25:24- I'm cooking it. - I'm getting nervous now.
0:25:24 > 0:25:25For this number of people?
0:25:25 > 0:25:28Yeah, I'm getting nervous but it can be done.
0:25:28 > 0:25:31- I'm just getting nervous, though, yeah.- Really?- Yeah, yeah.
0:25:31 > 0:25:34So, you know, we don't have much time.
0:25:34 > 0:25:36We're on track, we're on track, we're on track.
0:25:36 > 0:25:39This is the first time that Travis is cooking not only for his
0:25:39 > 0:25:43immediate family, but for his cousin, aunt and foodie uncle, too.
0:25:47 > 0:25:49- Hi, Travis.- Hi, Auntie, are you all right?
0:25:49 > 0:25:52- Mum, Dad, Adrian, Uncle. - This looks really good.
0:25:52 > 0:25:55- Good afternoon, Chef.- Sorry, this is my good friend Lorraine Pascale.
0:25:55 > 0:25:59- How are you?- What's you cooking us?
0:25:59 > 0:26:02The main course is prawn, sweet potato, mango, coconut
0:26:02 > 0:26:04and lime curry and then for the dessert
0:26:04 > 0:26:07it's a spiced apple tarte tatin with vanilla frozen yoghurt.
0:26:07 > 0:26:11- Uncle Belly is ready for it.- I'm looking forward to the meal.- Yeah.
0:26:13 > 0:26:15'Time for Travis to showcase his starter.
0:26:15 > 0:26:18'Caribbean toastie cups with mango, lime and avocado.
0:26:20 > 0:26:21'Full marks for presentation.'
0:26:21 > 0:26:26- OK, Mum.- Thank you very much. - That one's for you.
0:26:26 > 0:26:27- Very nice.- There you go, Auntie Joy.
0:26:27 > 0:26:30That looks really nice, Travis.
0:26:30 > 0:26:31Very nice.
0:26:31 > 0:26:35- You can taste the different flavours in it.- That tastes good, Travis.
0:26:35 > 0:26:38Lots of nice Caribbean colours in there, which I do like.
0:26:38 > 0:26:42- I like this food.- Very nice. - I would like to see the main course.
0:26:42 > 0:26:44- Yes, it's coming.- I'm coming for it, you know.
0:26:44 > 0:26:47'The starter has definitely met with the family's approval,
0:26:47 > 0:26:50'let's hope the main will go down as well.'
0:26:50 > 0:26:54'Time to serve up Travis' prawn, lime and mango curry.'
0:26:54 > 0:26:58- That looks good, Travis. - I think he's done amazingly.
0:26:58 > 0:27:00He's come so far from the pasta days.
0:27:06 > 0:27:10- It's very nice.- Yeah.- Very nice.
0:27:10 > 0:27:13When I first cooked with Travis it was obvious that he had a natural flair in the kitchen
0:27:13 > 0:27:16and it's wonderful to see how that's developed
0:27:16 > 0:27:18and it's been great fun working with him.
0:27:18 > 0:27:22- It tastes good.- I hope one day, not only doing it here
0:27:22 > 0:27:26but he's going to continue at home and I can stay in bed.
0:27:26 > 0:27:30One day, he can say, "Mum, I'm cooking for you today."
0:27:31 > 0:27:33And finally his dessert, designed specially for his mum.
0:27:33 > 0:27:35There you go. TRAVIS CHUCKLES
0:27:35 > 0:27:39- Nice.- Wow. THEY APPLAUD
0:27:39 > 0:27:42'Spiced apple tarte tatin with frozen vanilla yoghurt.'
0:27:42 > 0:27:45- OK, Mum, last one. - Thank you very much.- All right.
0:27:45 > 0:27:46Wow, wow.
0:27:46 > 0:27:48- Very nice.- Mmm.
0:27:48 > 0:27:50- Travis.- Mm-hm?
0:27:50 > 0:27:51- Is this really you?- It is.
0:27:53 > 0:27:54Mmm.
0:27:54 > 0:27:56- Nice?- Nice, yes.
0:27:56 > 0:27:59- That's it, three out of three.- Nice.
0:28:01 > 0:28:04I was really, really, really proud of him.
0:28:05 > 0:28:10I can see that Travis, one day, will be a really amazing cook.
0:28:10 > 0:28:15I've learned that if I do put my mind to something, no matter what it is, I can do it.
0:28:15 > 0:28:17Nothing impossible, I don't think, any more.
0:28:17 > 0:28:20If you put your mind to something, you can get it done.
0:28:20 > 0:28:23I'm very proud of him. He's done exceptionally well.
0:28:24 > 0:28:27I was really happy, she's really telling me she's proud of me
0:28:27 > 0:28:29and everything like that, so that's all I wanted, really.
0:28:29 > 0:28:32For the start of this process, I wanted my mum to be happy, you know,
0:28:32 > 0:28:34and show that we still care about her.
0:28:34 > 0:28:36I still care about her and I think I've done that.
0:28:36 > 0:28:38Yeah, that's cool.
0:28:40 > 0:28:43Since filming, Travis has started experimenting with recipes
0:28:43 > 0:28:46and ingredients, even trying his hand at pastry lattices
0:28:46 > 0:28:48and slow roast pork.