0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:27In this series, I'm going to make every meal you cook at home a real treat.
0:00:27 > 0:00:30Today, on Home Cooking, I'll show you how to make
0:00:30 > 0:00:36gorgeously sweet and sticky nougat, a perfect homemade gift.
0:00:36 > 0:00:39I meet Michelin-star chef, Anthony Demetre, to find out what's on
0:00:39 > 0:00:42his French-influenced home menu.
0:00:42 > 0:00:46And I teach my cookery school family how to make dishes
0:00:46 > 0:00:47that are very popular in my house...
0:00:47 > 0:00:50salmon fish fingers and crispy chicken goujons.
0:00:53 > 0:00:57Nougat is a really gorgeous gift to make for someone and I'm going to
0:00:57 > 0:01:01make nougat, today, with pistachio nuts.
0:01:01 > 0:01:06It's a very simple recipe to make but you do have to be quite precise and it definitely helps, in fact,
0:01:06 > 0:01:10it's practically essential to have a sugar thermometer.
0:01:10 > 0:01:12You need a few simple ingredients.
0:01:12 > 0:01:15Sugar, powdered glucose, water, egg whites and nuts.
0:01:15 > 0:01:18First of all, I'm going to put the sugar into a saucepan...
0:01:18 > 0:01:20with...
0:01:20 > 0:01:21powdered glucose.
0:01:21 > 0:01:25It's usually half the amount of powdered glucose to sugar.
0:01:25 > 0:01:27And water.
0:01:32 > 0:01:35Put it on the heat. And just stir it,
0:01:35 > 0:01:37just until it comes up to the boil.
0:01:37 > 0:01:40Once it comes up to the boil, you stop stirring.
0:01:40 > 0:01:45Just when you're waiting for it to come up to the boil, crack two egg whites into a food mixer.
0:01:47 > 0:01:49And two.
0:01:52 > 0:01:55The syrup has just come up to the boil now so stop stirring.
0:01:55 > 0:01:59Take out the spatula or the spoon and allow it to boil for another
0:01:59 > 0:02:02few seconds until it reaches 110 degrees Celsius.
0:02:02 > 0:02:07Once the syrup has bubbled and boiled and is up to 110 degrees
0:02:07 > 0:02:11turn on the food mixer to whisk up the two egg whites.
0:02:11 > 0:02:17Continue whisking it until the syrup reaches 121 degrees.
0:02:17 > 0:02:22At that point, I'm going to pour a quarter of the syrup onto the stiffly beaten egg whites.
0:02:27 > 0:02:32Then, pop the syrup back on the high heat and it's going to boil up
0:02:32 > 0:02:38for about another five minutes until it reaches 149 degrees Celsius.
0:02:38 > 0:02:40Looks meringue-like.
0:02:40 > 0:02:44It looks really white, fluffy, marshmallowey.
0:02:44 > 0:02:47You need to be very precise about the temperature of the syrup
0:02:47 > 0:02:51when you're making nougat or you don't get the correct setting point.
0:02:51 > 0:02:56It'll be either too soft or too chewy or too hard.
0:02:56 > 0:03:03Now, the syrup is at 149 degrees Celsius, so turn off the heat and pour the remaining syrup
0:03:03 > 0:03:07onto the egg whites and the first little bits of syrup.
0:03:07 > 0:03:12Whisking it at full speed, just pouring in at a steady stream.
0:03:12 > 0:03:16I need to whisk this now for another 30 minutes, by which point,
0:03:16 > 0:03:21the mixture will be stiff, like a stiff meringue and will have decreased in volume.
0:03:21 > 0:03:27Right. I'll leave that to continue whisking and I can chop and toast the pistachio nuts.
0:03:27 > 0:03:31You can also use hazelnuts, you can use almonds, you can use a mixture.
0:03:31 > 0:03:34Nougat keeps incredibly well once you've made it.
0:03:34 > 0:03:37It'll keep for a few weeks if kept in a cool, dry place.
0:03:37 > 0:03:39Now that they're roughly chopped...
0:03:39 > 0:03:42pop them all into a dry frying pan.
0:03:42 > 0:03:47And toast them. I'm just going to cook them until they're a couple of shades darker.
0:03:47 > 0:03:50Just lightly toasted. Just a couple of minutes.
0:03:50 > 0:03:52Just toss them every so often.
0:03:54 > 0:03:56Just turn off the mixer.
0:03:56 > 0:04:00Just do this a couple of times while it's whisking. And scrape
0:04:00 > 0:04:06down the sides with a palette knife, or a spoon, or a spatula, that you dipped into boiling water...
0:04:06 > 0:04:10so it doesn't all get whisked up the sides of the bowl and cool down.
0:04:10 > 0:04:16Turn this on again. Check the nuts.
0:04:16 > 0:04:21The pistachio nuts are toasted, so you take them out of the pan...
0:04:21 > 0:04:24and just set them aside until the mixture is ready.
0:04:26 > 0:04:2930 minutes later, it's ready and has gone right down in volume.
0:04:39 > 0:04:42Stir the pistachios in, using quite a heavy...
0:04:42 > 0:04:47I find a kind of metal spoon best for this cos it's quite a thick mixture.
0:04:47 > 0:04:50So then get your tray that you're going to set the nougat in.
0:04:50 > 0:04:52You need edible rice paper.
0:04:52 > 0:04:55You need to cover the base of the tray with small sheets of this
0:04:55 > 0:04:58or if you can get larger sheets of rice paper...fantastic.
0:04:58 > 0:05:00That will actually cover the base.
0:05:00 > 0:05:05It's quite a good idea to take tiny blobs of the mixture on the paper
0:05:05 > 0:05:09and then turn the paper around so the paper will stick to the tray.
0:05:09 > 0:05:12Not too much, just enough to help it stick.
0:05:15 > 0:05:19Now, tip the mixture out.
0:05:19 > 0:05:21It's quite stiff.
0:05:23 > 0:05:25Yum. This looks amazing.
0:05:27 > 0:05:30And then, flatten it out in the tray.
0:05:30 > 0:05:36So dip your spoon into the jug of hot water and press it out...
0:05:36 > 0:05:42like this. OK.
0:05:42 > 0:05:46And then take the top sheet of rice paper...
0:05:46 > 0:05:52pressing it at this stage with your fingers so that it sticks to the nougat, all over. That's it.
0:05:52 > 0:05:58It's made. Now it needs to cool down before putting it into the fridge for about four to six hours...
0:05:58 > 0:06:01by which point, it will be completely set and you can cut it
0:06:01 > 0:06:03into little squares or little rectangles.
0:06:03 > 0:06:06Look at that gorgeous square of nougat.
0:06:06 > 0:06:08Yum!
0:06:16 > 0:06:20So there is my pistachio nougat. The perfect gift.
0:06:33 > 0:06:37Today's cookery school students are the Kohler family, from Cambridge.
0:06:37 > 0:06:40They love to cook as a family, so I'm showing them recipes
0:06:40 > 0:06:44that even the kids' fussiest friends will approve of.
0:06:44 > 0:06:47We're going to make delicious, kind of posh fish fingers.
0:06:47 > 0:06:49Little salmon fish fingers.
0:06:49 > 0:06:52Also, we're going to make little chicken goujons.
0:06:52 > 0:06:55So they're both lovely and kind of crispy on the outside.
0:06:55 > 0:06:58Breadcrumb coating on the fish fingers and the chicken goujons
0:06:58 > 0:07:02we'll cook in the deep fryer. They'll be lovely and crisp and yum!
0:07:02 > 0:07:07We're also going to make some homemade mayonnaise to go with both of these. It's easy.
0:07:07 > 0:07:12I find the most difficult thing, cooking for the family is trying to please everybody...
0:07:12 > 0:07:17which means if you're wanting to eat healthily and wanting to eat imaginatively,
0:07:17 > 0:07:21you need to have lots of ideas of things to cook and I think that's where we struggle,
0:07:21 > 0:07:25because we often end up eating the same thing over and over again.
0:07:25 > 0:07:28First of all, we're going to make the mayonnaise.
0:07:28 > 0:07:30And we have all got two eggs here.
0:07:30 > 0:07:32- You see there, Molly.- That's good.
0:07:32 > 0:07:37- We've just got some chickens at home so we're getting lots of eggs. - Brilliant.
0:07:37 > 0:07:40- So this'll be really good. - How many chickens do you have?
0:07:40 > 0:07:41Six, altogether.
0:07:41 > 0:07:44So you'll be making quite a bit of mayonnaise.
0:07:44 > 0:07:49So what we can all do is break the egg white into the bowl, here.
0:07:49 > 0:07:51And the yolk in here.
0:07:51 > 0:07:56And for every two egg yolks, we need a generous half teaspoon of Dijon mustard.
0:07:56 > 0:08:03And we also need a dessertspoon of white wine vinegar, or lemon juice.
0:08:03 > 0:08:08And, George, do you want to pop a nice generous pinch of salt into the egg yolks.
0:08:08 > 0:08:14Now, we all have seven fluid ounces of sunflower oil and one fluid ounce, a little bit of olive oil.
0:08:14 > 0:08:16So it'll give a subtle olive oily flavour.
0:08:16 > 0:08:18Turn on your mixer, first of all.
0:08:18 > 0:08:26We're going to whisk all the time, while adding the oil very gradually in a very thin stream.
0:08:26 > 0:08:29It's going to look creamy and that means it's emulsifying.
0:08:29 > 0:08:34If you add the oil too quickly, it's not going to emulsify and it'll split. Slowly.
0:08:37 > 0:08:39Lovely over there, Alison.
0:08:39 > 0:08:44We'd like to learn some new recipes which we can create in the evening,
0:08:44 > 0:08:47quite quickly, which all the children can be involved in.
0:08:47 > 0:08:52See what you think. See if it needs a bit more mustard, a bit more salt.
0:08:52 > 0:08:55- It's quite nice, isn't it? - That's delicious.
0:08:55 > 0:09:01And this mayonnaise will keep for a week, ten days, easily, when it's covered in the fridge.
0:09:01 > 0:09:05- I think it'll be gone in a day. - Perfect.
0:09:05 > 0:09:07There's a fridge down here at the end of the counter,
0:09:07 > 0:09:10if you could pop your bowls in.
0:09:10 > 0:09:13Next thing we need to do is cut the salmon up into pieces
0:09:13 > 0:09:18and then we're going to toss it in flour seasoned with salt and pepper.
0:09:18 > 0:09:22And then in beaten egg and then in breadcrumbs.
0:09:22 > 0:09:27So I have here, just as added extra flavours, some finely-grated parmesan cheese...
0:09:27 > 0:09:29a little bit of cayenne pepper or even paprika,
0:09:29 > 0:09:32some crushed cumin and coriander seeds.
0:09:32 > 0:09:34Finely grated lemon zest and parsley.
0:09:34 > 0:09:38- Which one do you want, Molly? That one.- The cheese.
0:09:38 > 0:09:40Throw yours into the breadcrumbs.
0:09:40 > 0:09:42- Is there any basil? - There is some basil.
0:09:42 > 0:09:45You see the plant over there, the plant on the left...
0:09:45 > 0:09:48if you want to pick off, say about...
0:09:48 > 0:09:52- eight, or so, leaves.- OK.- Great. OK.
0:09:52 > 0:09:56You could tear it and put it into the breadcrumbs or put the basil leaves
0:09:56 > 0:09:58on top of each other and slice them like that.
0:09:58 > 0:10:03- Do you want to carry on?- Yeah. - Excellent.
0:10:03 > 0:10:05Like an expert.
0:10:05 > 0:10:09Brilliant. Toss the basil into the breadcrumbs...there.
0:10:09 > 0:10:15So what we'll do first of all with the salmon is cut it in slices,
0:10:15 > 0:10:17lengthways, first of all.
0:10:17 > 0:10:19And then...like that.
0:10:19 > 0:10:23- Yeah.- Yeah. These are going to be our little fish fingers.
0:10:23 > 0:10:26Would you take the chicken, pop it on the board and slice it?
0:10:26 > 0:10:30If you want them quite crisp, then make them a little bit smaller, thinner.
0:10:30 > 0:10:33Now, we're going to coat the fish fingers
0:10:33 > 0:10:37in the flour, the egg and then our flavoured breadcrumbs.
0:10:37 > 0:10:41And cook the chicken goujons once the fish has gone into the oven.
0:10:41 > 0:10:47So, best thing to do first of all is just to toss them...like this...
0:10:47 > 0:10:52in the flour and then you shake off excess flour.
0:10:52 > 0:10:57And what I'm going to do is, actually, cos you get quite messy hands doing this,
0:10:57 > 0:10:59do the egg stage in one go.
0:10:59 > 0:11:02Then shake off the excess and allow the excess egg to drip off.
0:11:02 > 0:11:05- Yours are looking good, George. - They are.
0:11:05 > 0:11:09- Ours are going to look better, though.- You reckon?- Yeah.
0:11:09 > 0:11:12- It's making me really hungry.- Is it?
0:11:12 > 0:11:15We've got a hot oven, 220 degrees.
0:11:15 > 0:11:22So we're going to pop them in to the oven and these will take about, you know, eight to ten minutes to cook.
0:11:22 > 0:11:25Later on, we'll see how the Kohlers' fish fingers turn out and cook
0:11:25 > 0:11:28the chicken goujons to golden perfection.
0:11:35 > 0:11:39Coming up, chef, Anthony Demetre, invites me to share his
0:11:39 > 0:11:41favourite family dish - rabbit.
0:11:41 > 0:11:45And the Kohler family will be putting the finishing touches
0:11:45 > 0:11:47to their fun family lunch.
0:11:48 > 0:11:54Anthony Demetre began his career as a humble apprentice for the legendary chef, Raymond Blanc.
0:11:54 > 0:12:02Now, Arbutus in Soho, is one of two Michelin-starred restaurants, owned and run by Anthony.
0:12:02 > 0:12:06- Oui, chef.- He is passionate about using lesser cuts of meat
0:12:06 > 0:12:11in innovative ways to create unpretentious and affordable dishes.
0:12:11 > 0:12:13- Service, please. - It's an ethos he takes home.
0:12:13 > 0:12:18I popped round to see how he feeds his family and makes the most of his ingredients. Hello.
0:12:18 > 0:12:23- This is Max. This is Otis.- Hi, Otis. - And Frederike.
0:12:23 > 0:12:25- Hi, Frederike. - Hello, there.- How are you?
0:12:25 > 0:12:28- Shall we go in and cook?- Thank you.
0:12:28 > 0:12:31So, Anthony, what are we going to be cooking today?
0:12:31 > 0:12:33We're doing a rabbit stew.
0:12:33 > 0:12:37- Rabbit in mustard sauce.- Yum. Quite an unusual family favourite, though.
0:12:37 > 0:12:39It is but it's not dissimilar to chicken.
0:12:39 > 0:12:44It's one of those dishes where it's all hands dive in and it's really simple.
0:12:44 > 0:12:46- Great. A meal in the pot.- Yeah.
0:12:46 > 0:12:49- Convivial and what family lunches should be about.- Yeah.
0:12:49 > 0:12:52So here we are. As you can see, it's beautiful.
0:12:52 > 0:12:53We use everything.
0:12:53 > 0:12:56- So, Max likes rabbit?- Yeah. And he's not phased by it.
0:12:56 > 0:13:01During our holidays to France, the Auvergne, it's littered with rabbits for the pot...
0:13:01 > 0:13:03you know, and he knows that.
0:13:03 > 0:13:07- He knows, inevitably, they'll be eaten.- Yes.
0:13:07 > 0:13:10So, we take the legs... take the shoulders.
0:13:10 > 0:13:13And it's really plump, full of meat.
0:13:14 > 0:13:20And then chop that into another segment. And the legs.
0:13:20 > 0:13:24The reason I've gone through is because I want to catch that marrow.
0:13:24 > 0:13:29- Lovely. More flavour.- Exactly. It goes into a casserole pan that'll hold the heat.
0:13:29 > 0:13:32And the offal will go in afterwards.
0:13:32 > 0:13:35So, Anthony, what kind of food did you eat growing up?
0:13:35 > 0:13:39My mother's got a bit of Irish blood, so we had lots of Irish stews and colcannon.
0:13:39 > 0:13:45- Oh, really? - My most vivid memories were with my grandparents who were Greek Cypriots,
0:13:45 > 0:13:52but I was riveted to the table at a very early age and intrigued by my grandmother's cooking and I think
0:13:52 > 0:13:57- that's where my love affair with cooking was born, really. I'm going to go to check on the meat.- OK.
0:13:57 > 0:14:00I think it's almost there, actually.
0:14:00 > 0:14:03- Do you get to cook much at home? - I cook at weekends.
0:14:03 > 0:14:07If I do something like a rabbit, obviously we'll cook a whole rabbit
0:14:07 > 0:14:11but we won't eat it all in one go, so there'll be some left for Monday.
0:14:11 > 0:14:14- Yeah.- And I'll sort of roll things for the week.
0:14:14 > 0:14:16I want to take the rabbit out.
0:14:16 > 0:14:18It smells delicious, doesn't it?
0:14:18 > 0:14:21- Oh, it's wonderful.- Yeah. - The next stage is to make the sauce.
0:14:21 > 0:14:25That excess oil we've got there, we don't really want all of that.
0:14:25 > 0:14:29So you can see all the sediment which is on the bottom there, that's all the flavour.
0:14:29 > 0:14:31We want to keep that.
0:14:31 > 0:14:34Just a splash of vinegar.
0:14:34 > 0:14:39It's lifting all the sediment off the base of the pan and it's got a beautiful colour.
0:14:39 > 0:14:43Because it's a mustard sauce, we want a good couple of spoons in there.
0:14:43 > 0:14:46- Rachel.- Yes.- Could you peel me two cloves of garlic?
0:14:46 > 0:14:49OK. The water's going in.
0:14:49 > 0:14:51About a pint of water, 500ml, there.
0:14:51 > 0:14:54And I'll pop the rabbit back in.
0:14:54 > 0:14:58And finally, the cream, I'm going for about 200ml, there.
0:14:58 > 0:15:00- Here's the garlic. - Yeah. Pop that in.
0:15:00 > 0:15:02- OK.- Lovely.- That looks amazing.
0:15:02 > 0:15:08Lovely. Lovely. Lovely. We'll pop into the garden and get our herbs.
0:15:08 > 0:15:12- This is lovely, actually. - This is a small little London garden
0:15:12 > 0:15:14but it's somewhere where I grow all my own herbs.
0:15:14 > 0:15:17So we're going to take a bit of thyme.
0:15:17 > 0:15:19Now, this is a herb I really love.
0:15:19 > 0:15:21- I love savory, too.- Yes.
0:15:21 > 0:15:23And it's so, so underused.
0:15:23 > 0:15:25And it's almost like...
0:15:25 > 0:15:27really citrusy, like a lemon thyme...
0:15:27 > 0:15:30- It is. - Without the sweetness.- Gorgeous.
0:15:30 > 0:15:31We're just going to take one bay leaf.
0:15:31 > 0:15:34That's it. One bay leaf.
0:15:34 > 0:15:36Are you going to take that for daddy?
0:15:36 > 0:15:38I'm just going to pop those in.
0:15:38 > 0:15:41OK. Lid on. And the next stage.
0:15:41 > 0:15:47While the potatoes are warm, they will absorb all that really fruity olive oil.
0:15:47 > 0:15:52I love French olive oil for this because it hasn't got that fieriness of Greek olive oil.
0:15:52 > 0:15:57It's kind of mild and a great introduction for children, as well. Lovely. Lovely.
0:15:57 > 0:16:00We're fighting here over who's crushing the potato.
0:16:00 > 0:16:02- Shall I season?- Yeah. Go for it.
0:16:02 > 0:16:07OK. The next stage is for me to cook the peas and the broad beans. And that's it. That'll be done.
0:16:07 > 0:16:13So sweat the onions, garlic and add in the blanched peas and the blanched broad beans.
0:16:15 > 0:16:21Lots of yummy food. Oh, it smells good, doesn't it?
0:16:21 > 0:16:24Wow. Delicious. Absolutely delicious.
0:16:26 > 0:16:27That's delicious.
0:16:27 > 0:16:29That's really tender.
0:16:29 > 0:16:31Really tender and lovely.
0:16:31 > 0:16:34Frederike, did you grow up eating a lot of rabbit?
0:16:34 > 0:16:38We do tend to eat rabbit quite a lot in France, especially in
0:16:38 > 0:16:41- the Auvergne area, where my grandparents are from.- OK.
0:16:41 > 0:16:45- And yes, I think it was about once a week.- Really?- Yes.
0:16:45 > 0:16:50Do you find yourself cooking for the children the kind of food you ate growing up?
0:16:50 > 0:16:54Yes. My mother is not a great cook but her mum is a fantastic cook,
0:16:54 > 0:16:59so yes, I did watch and learn from her quite a bit.
0:16:59 > 0:17:02Anthony, Frederike's grandmother...
0:17:02 > 0:17:05has she had a bit of an influence on your cooking?
0:17:05 > 0:17:09A major inspiration. By the produce, the way they live off the land.
0:17:09 > 0:17:10For me, it's paradise.
0:17:10 > 0:17:13- Really?- Yeah, because it's not ostentatious.
0:17:13 > 0:17:20It's real people with real food and just everyday life. It's just fabulous.
0:17:20 > 0:17:22Thank you so much, Frederike and Anthony.
0:17:22 > 0:17:25This is absolutely delicious.
0:17:25 > 0:17:27- It's a pleasure.- Thank you.
0:17:27 > 0:17:29It's good to cook for you.
0:17:35 > 0:17:39Now, it's back to cookery school and time for the Kohler family
0:17:39 > 0:17:43to decide which flavours to add to their chicken goujon coating.
0:17:43 > 0:17:48While the salmon is cooking, we can cook chicken goujons.
0:17:48 > 0:17:52Basically, the chicken coating is just milk and flour.
0:17:52 > 0:17:55We dip each separate goujon in milk and then in flour.
0:17:55 > 0:17:57Why don't you use the egg here, then?
0:17:57 > 0:18:01It's a different coating. We'll get a different...
0:18:01 > 0:18:03- You could use flour, egg and cream.- Right.
0:18:03 > 0:18:06- To give you breaded chicken goujons.- Right.
0:18:06 > 0:18:09But we're going for a different coating for a change.
0:18:09 > 0:18:12We like the children to try different foods.
0:18:12 > 0:18:14We went to France a few years ago
0:18:14 > 0:18:19and Isabelle was apprehensive about eating mussels, but she tried one and loved it.
0:18:19 > 0:18:21Now we can't stop her. Mussels with everything.
0:18:21 > 0:18:24Now, we've got a few other things here.
0:18:24 > 0:18:25We've got some curry powder.
0:18:25 > 0:18:28We have some toasted sesame seeds.
0:18:28 > 0:18:30And we've got some paprika.
0:18:30 > 0:18:32Alison, Issy, would you like to use one of these?
0:18:32 > 0:18:35Which one would you like to use, Issy?
0:18:35 > 0:18:39- Sesame seeds.- Sesame seeds. Yeah. Good choice cos they'll make it crunchy.
0:18:39 > 0:18:43- George, would you like to use either of these?- The curry powder.
0:18:43 > 0:18:46Curry powder. OK. Great. And that'll just give it
0:18:46 > 0:18:47a subtle flavour.
0:18:47 > 0:18:50With these flavours, could you use honey as one?
0:18:50 > 0:18:52Yeah. You could use honey. What could you do?
0:18:52 > 0:18:56Would you drizzle some honey over the chicken first?
0:18:56 > 0:18:58Yeah, or you could put it in the milk.
0:18:58 > 0:19:01Yeah. You could do that on your cooking programme.
0:19:01 > 0:19:03I could. Yeah.
0:19:03 > 0:19:07Once we dip these, the chicken goujons in milk and then flour,
0:19:07 > 0:19:12they need to go straight in the deep fryer and are best eaten straightaway.
0:19:12 > 0:19:15Once they go into the oil, then I can drop a few more in.
0:19:15 > 0:19:20- How hot does the oil have to be? - It's about 170, 180.
0:19:20 > 0:19:24Basically, the bigger they are, the lower the oil.
0:19:24 > 0:19:29So if they're tiny, thin, little goujons, put the oil up to 180 or 190 degrees.
0:19:29 > 0:19:31They don't take long, do they?
0:19:31 > 0:19:34No. They'll take about four minutes, maybe.
0:19:34 > 0:19:37Once ours are cooked, we'll pop them on kitchen paper,
0:19:37 > 0:19:40allow them to drain and put yours straight in.
0:19:40 > 0:19:42I like to eat a lot of things, mostly everything.
0:19:42 > 0:19:46Pastas and pizzas and Italian food, as well.
0:19:46 > 0:19:49But I like to make sure I'm eating healthy food, as well,
0:19:49 > 0:19:52cos I'm conscious of how I look and things like that.
0:19:52 > 0:19:54- Our chicken is cooked, George.- Nice.
0:19:54 > 0:19:56It's great, isn't it?
0:19:56 > 0:19:59Lovely. Nice and golden brown.
0:19:59 > 0:20:05It's really important you don't flour them too far in advance because otherwise the chicken goes
0:20:05 > 0:20:09- kind of stodgy so just flour them like this and pop them in.- Yeah.
0:20:09 > 0:20:11The cost of food is really important.
0:20:11 > 0:20:15I'm training to be a teacher, so it's really important for us
0:20:15 > 0:20:18to eat healthily but to cook on a budget.
0:20:18 > 0:20:23The chicken is now cooked and you can take one of the bigger pieces out, cut it in half,
0:20:23 > 0:20:26just to make sure it's cooked all the way through.
0:20:26 > 0:20:28- George, would you bring this round. - Yeah.
0:20:28 > 0:20:31And we can serve up the chicken. And Neil, if you take
0:20:31 > 0:20:34your fish fingers out. They're cooked. Nice and golden brown.
0:20:34 > 0:20:38Alison and Issy, would you mind taking the sauces out of the fridge.
0:20:38 > 0:20:42And we're ready to start serving everything up.
0:20:42 > 0:20:45We'll put ours on this side.
0:20:45 > 0:20:47They look really nice and crispy.
0:20:47 > 0:20:50- Ours are crispy too, though, aren't they?- They are.
0:20:50 > 0:20:52Are we getting hungry?
0:20:52 > 0:20:55- Very.- Very hungry. - Fantastic.
0:20:55 > 0:20:56OK. Shall we bring them outside?
0:20:56 > 0:20:59- Oh, yes.- And have a little taste.
0:21:05 > 0:21:07Issy can't wait.
0:21:14 > 0:21:19- This is the best food, ever. - Good, Issy.
0:21:19 > 0:21:21You like that, don't you?
0:21:21 > 0:21:26George, do you think these are something that you would make if you were having friends over?
0:21:26 > 0:21:30- Yeah. These would be quite good cos they're quick and easy.- Yeah.
0:21:30 > 0:21:33And apart from being fried, they're quite healthy.
0:21:33 > 0:21:38- They are reasonably healthy. Yeah. - You've got your salad, as well.
0:21:38 > 0:21:41- Actually, there's loads. It really does go a long way.- Yeah. It does.
0:21:41 > 0:21:45It's good because you can make this on quite a good budget.
0:21:45 > 0:21:48I was surprised at how easy it was to make mayonnaise.
0:21:48 > 0:21:52I always thought it was very complicated and it would curdle and separate immediately,
0:21:52 > 0:21:56but actually, we did it very simply and it tasted delicious.
0:21:56 > 0:21:59I think Rachel's inspired us with that recipe today.
0:21:59 > 0:22:00It's such an easy thing to do.
0:22:00 > 0:22:04It's so simple, it makes you wonder why we haven't thought of it.
0:22:04 > 0:22:08Rachel prompting us is probably all we needed, so it's great.
0:22:08 > 0:22:11That was great. You were brilliant. I hope you enjoyed it.
0:22:11 > 0:22:14- It was excellent. Thank you very much.- My pleasure.
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