0:00:10 > 0:00:13APPLAUSE AND CHEERING
0:00:20 > 0:00:23Hello, everybody. How are you? Thank you very much!
0:00:25 > 0:00:27Hello, everyone. Welcome to Ready Steady Cook!
0:00:27 > 0:00:32Today we've got some fabulous talent and I'm not just talking about the chefs!
0:00:32 > 0:00:38Let's meet them. In the red kitchen we have Aldo Zilli and in the green kitchen, Lesley Waters!
0:00:38 > 0:00:40CHEERING
0:00:45 > 0:00:48Our guests today, ladies and gentlemen, need no introduction.
0:00:48 > 0:00:55They wowed the nation with their dancing performance. Welcome the dance duo of Stavros Flatley!
0:01:04 > 0:01:07MUSIC: Lord Of The Dance
0:01:37 > 0:01:41Did you like that, guys? Ready to do some cooking? Let's get cooking!
0:01:52 > 0:01:55- Absolutely brilliant. You must be very hot!- Yes.
0:01:55 > 0:01:58We saw you and your son dance on Britain's Got Talent.
0:01:58 > 0:02:02- Are you as talented in the kitchen, Dimitri?- I think so.
0:02:02 > 0:02:03I hope so!
0:02:03 > 0:02:08- Not as talented as this man. - You've got the perfect chef. Show him what you've brought.
0:02:08 > 0:02:13You never know what you'll get on Ready Steady Cook. Tell us what you've got, Dimitri.
0:02:13 > 0:02:17Right. I got squid cos squid's my favourite of all seafood.
0:02:17 > 0:02:22You wouldn't be Greek unless you liked squid.
0:02:22 > 0:02:24And I've got spaghetti.
0:02:24 > 0:02:28- I knew you'd be... That's to make you feel at home!- Absolutely.
0:02:28 > 0:02:32And some rocket cos I really love the taste of rocket
0:02:32 > 0:02:34and it wouldn't be a cooking show without feta.
0:02:34 > 0:02:39The old Greek feta cheese, tomatoes and pine nuts. How much did you spend, Dimitri?
0:02:39 > 0:02:42I went a bit over budget. £5.66.
0:02:42 > 0:02:46We're not worried about that, are we? No, we're not.
0:02:46 > 0:02:49If I'd known, I'd have gone over by ten quid, if you're not worried!
0:02:49 > 0:02:54- What do you think, Aldo?- We could feed the audience with this!- Yes.
0:02:54 > 0:02:58Fantastic. It's very Mediterranean, I wouldn't say Greek or Italian.
0:02:58 > 0:03:02It's Mediterranean. It's a great bag. I could do so much with this.
0:03:02 > 0:03:06I can already think of those lovely fresh tomatoes
0:03:06 > 0:03:11with a bit of rocket. The pine nuts scream pesto
0:03:11 > 0:03:13so I'll make pesto to go with the rocket.
0:03:13 > 0:03:17The calamari for me is probably one of the most underrated fish in the sea.
0:03:17 > 0:03:22We don't eat enough of it. I'll show you how to clean out the gut, how to prepare it,
0:03:22 > 0:03:26- how to grill it, how to fry it. - Happy with that, Dimitri? - Absolutely.
0:03:26 > 0:03:30- Brilliant.- Over the moon.- Aldo, a classic bag with classic dishes.
0:03:30 > 0:03:32Aldo and Dimitri!
0:03:36 > 0:03:38All right, Lagi?
0:03:38 > 0:03:41- Bit of brilliant dancing there. - Thank you very much.
0:03:41 > 0:03:45- Do you dance with your friends? Go out clubbing?- Sometimes. No...
0:03:45 > 0:03:47What's your cooking like?
0:03:47 > 0:03:53- Um...it's OK.- It's OK. You need a bit of help, do you?- Yeah.
0:03:53 > 0:03:56- Here's the perfect person.- Let's see what you've got.- Get your bag.
0:03:56 > 0:03:59- How old are you now, Lagi?- 13.
0:03:59 > 0:04:03- Not surprised we've got a few of those!- It's the same with my son!
0:04:03 > 0:04:06Tell Lesley what you've brought, Lagi.
0:04:06 > 0:04:08I think this is a pepper.
0:04:08 > 0:04:11This is a big tomato?
0:04:11 > 0:04:14- Mm-hmm.- A very big tomato.
0:04:14 > 0:04:16- Some minced meat.- Yeah.- Minced beef.
0:04:16 > 0:04:19- Flour tortillas.- Mm-hmm. - And some spicy sausage.
0:04:19 > 0:04:22- And sweetcorn. - Lovely. How much did you spend?
0:04:22 > 0:04:24£5.09.
0:04:24 > 0:04:28Better than Dad. Dad was 60-odd pence over.
0:04:28 > 0:04:32We'll get Lagi to do the shopping next time, Dimitri!
0:04:32 > 0:04:36- Les, what does it say to you? - It says lots of different things.
0:04:36 > 0:04:40We're gonna make a nice rich beef ragout
0:04:40 > 0:04:45and wrap it in flour tortillas and make a creamy sauce and bake it in the oven.
0:04:45 > 0:04:48- Good?- Yeah!- We'll make spicy beef patties perhaps
0:04:48 > 0:04:51and do a sweetcorn salsa. Lots of things.
0:04:51 > 0:04:54- Lovely ideas.- It's a good bag! It's a good bag.
0:04:54 > 0:04:57Lesley will teach you how to do it. Gimme another high five.
0:04:57 > 0:05:00Yeah! Lagi and Lesley!
0:05:01 > 0:05:02Well done.
0:05:02 > 0:05:05Fabulous having some teenagers on the show.
0:05:05 > 0:05:09We give our chefs 20 minutes to come up with those lovely ideas.
0:05:09 > 0:05:13Is it possible? We're about to find out as I say Ready, Steady, Cook!
0:05:15 > 0:05:17Right, let's get going here, Aldo.
0:05:17 > 0:05:20First of all, let me give him his apron.
0:05:20 > 0:05:22That's it. Very good.
0:05:22 > 0:05:27Dimitri, am I right in saying you used to be a south London boy?
0:05:27 > 0:05:30- Yeah. Born in Balham.- Whereabouts?
0:05:30 > 0:05:34- Endlesham Road.- I was in Devonshire Road, round the corner!
0:05:34 > 0:05:37- Lovely. What school did you go to there?- No, no.
0:05:37 > 0:05:41When I was a baby, we kept going backwards and forwards to Cyprus.
0:05:41 > 0:05:46- The we moved down to, my mum and dad...- Pull it towards you. - ..moved to north London. Sorry.
0:05:46 > 0:05:51- That's OK.- Wash your hands, then peel the garlic and lemon, please. - No problem.
0:05:51 > 0:05:56- Wash the skin and then just... - Get that going. Aldo, tell us what you're gonna do.
0:05:56 > 0:06:01Right. Ainsley, I'm going to do two different varieties of squid.
0:06:01 > 0:06:04One grilled and one fried.
0:06:04 > 0:06:05Deep fried.
0:06:05 > 0:06:07We need the blue board here.
0:06:07 > 0:06:11Why do you like squid? You say it's one of your favourites.
0:06:11 > 0:06:14Squid is quite hard to cook.
0:06:14 > 0:06:18You can make it rubbery and then it's not very good.
0:06:18 > 0:06:23- It doesn't take very long to cook, or you make it into a stew and cook it for very long.- OK.
0:06:23 > 0:06:25- So it's either very quick or very long.- Yeah.
0:06:25 > 0:06:28This is what you're looking for.
0:06:28 > 0:06:31When you buy squid, always buy it in this form.
0:06:31 > 0:06:33- Can you fill this with water, please?- Yeah.
0:06:33 > 0:06:35- I'll get rid of that. - Put it to boil.
0:06:35 > 0:06:41- Do you want to put any bits in there?- No, just chuck it, if you don't mind! Thank you very much!
0:06:41 > 0:06:44- I know, Chef.- I need some water in there, please.
0:06:44 > 0:06:48- Sorry I'm bossy in the kitchen, Stavros!- No, you carry on!
0:06:48 > 0:06:51- How do you prepare it? - The secret of preparing squid
0:06:51 > 0:06:54is you pull the tentacles first.
0:06:54 > 0:06:58Then there's a bit of - look - plastic in there.
0:06:58 > 0:07:01That holds the squid together. The spine, if you like.
0:07:01 > 0:07:05To check that the squid's fresh, you pull the wings off
0:07:05 > 0:07:07and you smell under the wings.
0:07:07 > 0:07:10- It's like smelling...- Under your armpits!- Under the wings.
0:07:12 > 0:07:14Have you ever done this before?
0:07:14 > 0:07:16- Yeah, yeah.- Come and show us how you do it.
0:07:16 > 0:07:21If it doesn't smell of anything then it's fresh. You pull the skin off
0:07:21 > 0:07:24and you should end up with a nice white bit of squid.
0:07:24 > 0:07:27Then, to clean the inside of the squid,
0:07:27 > 0:07:29you have to turn it the other way.
0:07:29 > 0:07:33So you put your thumb up, up there, right?
0:07:33 > 0:07:37And you use whatever you can use and you turn it the other way.
0:07:37 > 0:07:39- Beautiful. OK, Chef.- Like that.
0:07:40 > 0:07:42And then you wash it inside out.
0:07:42 > 0:07:47- I understand that.- I need a carrot or something smaller. - Do you want a go, Dimitri?
0:07:47 > 0:07:49Come down here.
0:07:51 > 0:07:53OK, so that is done for me.
0:07:53 > 0:07:55Lovely and white.
0:07:55 > 0:07:58Yeah. Give him some applause, ladies and gentlemen.
0:07:58 > 0:08:00APPLAUSE
0:08:02 > 0:08:04And with his tentacles here...
0:08:04 > 0:08:07Lovely. You're gonna deep-fry one and grill one.
0:08:07 > 0:08:10Absolutely. We cut the tentacles through the eyes.
0:08:10 > 0:08:14- Mm-hmm.- I mean, it's... Don't be scared.
0:08:14 > 0:08:18These can go in the water cos the tentacles retain all the sand.
0:08:18 > 0:08:21- Wash it in the water.- They retain a lot of sand, the tentacles,
0:08:21 > 0:08:25so leave them in the water to soak and remove the grit completely.
0:08:25 > 0:08:29- Then what you do... - Sorry, Aldo, sorry.
0:08:29 > 0:08:31What we do is cut the rings to fry.
0:08:31 > 0:08:33OK?
0:08:33 > 0:08:36And if you wanted to grill them, which I'll do with that one,
0:08:36 > 0:08:41- is cut the squid...- Open it up.
0:08:41 > 0:08:43Open it up. That's what I'm trying to do.
0:08:45 > 0:08:49You put the inside of the squid up on the board.
0:08:49 > 0:08:52I'm making a right mess of this.
0:08:52 > 0:08:54Like that. And then you score it.
0:08:55 > 0:08:58- And that stops it from curling up. - That's right.
0:08:58 > 0:09:01- It curls a little.- It does. But that's what you want.
0:09:01 > 0:09:04Thank you. OK, then, we'll come back.
0:09:04 > 0:09:06Squid, eh?
0:09:06 > 0:09:08Something a lot of people don't want to deal with,
0:09:08 > 0:09:11but if you go to a supermarket or fishmonger,
0:09:11 > 0:09:13they'll do a lot of preparation.
0:09:13 > 0:09:19- How's it going, Les? You and Lagi are busy.- Very, very well indeed.
0:09:19 > 0:09:21I want you to drain that, Lagi. Brilliant.
0:09:21 > 0:09:25Then I want that put into a bowl.
0:09:25 > 0:09:28Drain it. Shake it.
0:09:28 > 0:09:31- Is he a good cook?- Very good. Isn't he doing well?
0:09:31 > 0:09:33OK. All right, my darling. Into there.
0:09:33 > 0:09:35Do you help out at home, Lagi?
0:09:35 > 0:09:38- Yeah.- What's your favourite thing to cook?- Um...
0:09:39 > 0:09:41- Spag bol.- Spag bol?
0:09:41 > 0:09:45Lovely. If you went out to one of those posh restaurants,
0:09:45 > 0:09:49what would you order? A dish you don't create at home.
0:09:49 > 0:09:50Um...
0:09:50 > 0:09:54- I had snails once.- Snails? What was that like? Good?- Slimy.
0:09:54 > 0:09:55Slimy. Yeah.
0:09:55 > 0:09:58It had garlic sauce, which was nice.
0:09:58 > 0:10:00You had the little clamps and you scoop 'em out.
0:10:00 > 0:10:05OK, Lagi, come here. I want you just to break this down
0:10:05 > 0:10:08and keep it moving in the pan for me, yeah?
0:10:08 > 0:10:11- Fantastic.- Can I turn that heat up a bit?- Right up, please.
0:10:11 > 0:10:15Keep your eye on the other one. That should be up nice and high.
0:10:15 > 0:10:19I'm gonna prepare sweetcorn fritters with a bit of green pepper.
0:10:19 > 0:10:22Which is gonna go in.
0:10:22 > 0:10:26We're gonna put in the spicy sausage as well to give the sweetcorn flavour.
0:10:26 > 0:10:30We'll do a bit of yogurt and mint raita to go with it as well.
0:10:30 > 0:10:34- Then we're gonna do...- Not a lot of people have three wooden spoons!
0:10:34 > 0:10:36LAUGHTER
0:10:36 > 0:10:38He's good!
0:10:38 > 0:10:40APPLAUSE
0:10:41 > 0:10:46Fantastico! He knows what he's doing, doesn't he?
0:10:46 > 0:10:48He doesn't only dance!
0:10:48 > 0:10:50Come on, mix that all together.
0:10:50 > 0:10:52And a pinch of salt.
0:10:52 > 0:10:55Fantastic. And a bit of pepper.
0:10:55 > 0:10:58- OK.- Do your children dance, Lesley? - Yes, they do!
0:10:58 > 0:11:02My daughter, she absolutely loves to dance.
0:11:02 > 0:11:05When you see other children dancing on TV,
0:11:05 > 0:11:09- it allows you to want to express yourself more.- Yeah, absolutely.
0:11:09 > 0:11:15- I always wanted to be a ballet dancer but I was too naughty and they kicked me out!- Aw!
0:11:15 > 0:11:17That happens.
0:11:17 > 0:11:21What about Britain's Got Talent? How did you get involved in it, Lagi?
0:11:21 > 0:11:26My dad just sort of said, "I might go on it"
0:11:26 > 0:11:28and I said, "I'll do it with you."
0:11:28 > 0:11:29Really?
0:11:29 > 0:11:32Were you not nervous at any time?
0:11:32 > 0:11:36Um, only about five seconds before I was about to go on.
0:11:36 > 0:11:39I didn't really concentrate it until then,
0:11:39 > 0:11:42- which was stupid of me. - You just went for it?- Yeah.
0:11:42 > 0:11:43- Dimitri.- Yes, my friend?
0:11:43 > 0:11:48What was he like, training with you because you were the dancer carrying it forward.
0:11:48 > 0:11:54- Did he pick it up easily?- The moves that we were talking about doing
0:11:54 > 0:11:59he picked most of the moves and the stuff he does, the chainsaw
0:11:59 > 0:12:02and the wiggle, he invented them moves.
0:12:02 > 0:12:06In other words, he was the one that came up with most of the good stuff.
0:12:06 > 0:12:09How does the chainsaw go, Lagi? The chainsaw movement?
0:12:09 > 0:12:12Go on, Lagi. I'll look after that.
0:12:12 > 0:12:14This is the chainsaw, is it?
0:12:15 > 0:12:17We love all of that.
0:12:17 > 0:12:22Lesley's also making some meatballs there, I believe. What's in there?
0:12:22 > 0:12:26A bit of egg, a bit of garlic and some tomato puree.
0:12:26 > 0:12:29So it's really very, very simple.
0:12:29 > 0:12:32- OK. Olive oil just there. - Olive oil just there. Thanks.
0:12:32 > 0:12:36Am I right in saying you were gonna put the meat in the wraps after?
0:12:36 > 0:12:41I'm gonna put the spicy meat in the wraps. A bit of tomato puree in there.
0:12:41 > 0:12:44Lovely. Give it a bit of richness.
0:12:44 > 0:12:47Tomato puree and anything else going in there, Les?
0:12:47 > 0:12:50A splash of wine. Don't worry, Lagi, it'll cook out.
0:12:50 > 0:12:53- OK.- You're gonna burn off the alcohol.
0:12:53 > 0:12:57- Absolutely.- Last time you made this, you put a sprinkle of sugar in.
0:12:57 > 0:13:01- Yeah. A bit of sugar is good to bring out the flavour of the tomatoes.- Beautiful.
0:13:01 > 0:13:05- There you go.- All sorts of wonderful things. Thanks very much.
0:13:05 > 0:13:09Look at him cooking. All you young teenagers thinking, "I can't cook."
0:13:09 > 0:13:10Just get involved.
0:13:10 > 0:13:14If you want any of the recipes, check out our website.
0:13:16 > 0:13:18Aldo, what's happening here?
0:13:18 > 0:13:21It's happening, it's happening!
0:13:21 > 0:13:23Extra virgin olive oil to make the pesto.
0:13:23 > 0:13:27- Shall I put that in there? - It's all right.
0:13:28 > 0:13:30We got it in there in the end, didn't we?
0:13:32 > 0:13:37- Hey, nothing changes! - OK.- Years go by!
0:13:37 > 0:13:39About 11 minutes to go now.
0:13:39 > 0:13:41Years go by, but nothing changes in life. OK,
0:13:41 > 0:13:44- a little bit of basil in there.- OK.
0:13:44 > 0:13:48And then some garlic, basil, pine nuts.
0:13:48 > 0:13:50Ideally not hot.
0:13:50 > 0:13:53- We haven't time to cool them down. - OK.
0:13:54 > 0:13:56And extra virgin olive oil.
0:13:56 > 0:14:00And now I've never done this before.
0:14:00 > 0:14:01In my whole life.
0:14:01 > 0:14:06- I'm gonna make a feta pesto. - Oh, instead of Parmesan.- Yes.
0:14:06 > 0:14:09- Have you ever done that before, Dimitri?- No, never.
0:14:09 > 0:14:13Really, it needs Parmesan and Pecorino, which are the two cheeses.
0:14:13 > 0:14:15- Always Pecorino?- Always Pecorino.
0:14:15 > 0:14:20Why's that? Is it associated with a certain part of Italy?
0:14:20 > 0:14:22Pecorino... Pesto is from Genoa.
0:14:22 > 0:14:25From the very, very north.
0:14:25 > 0:14:31And Pecorino is normally from Roma or from Sardinia.
0:14:31 > 0:14:36They normally bring the two together. Parmesan from the north, Pecorino from the south.
0:14:36 > 0:14:39It just marries, better than people!
0:14:39 > 0:14:41- Wow.- Cos people don't get on.
0:14:42 > 0:14:46- Unless you put them in the blender! - There's the pesto made.
0:14:46 > 0:14:49- That's how quick it is, so don't buy any more jars.- OK.
0:14:49 > 0:14:50Spaghetti goes in.
0:14:50 > 0:14:53OK, just over half-way now, guys.
0:14:53 > 0:14:56- You've got the hot oil.- The oil is there, the little pan is here.
0:14:56 > 0:14:59Now, the way to check the oil
0:14:59 > 0:15:03- is we're gonna do some self-raising flour and cornflour. - The way to check the oil.
0:15:03 > 0:15:07A lot of people at home, you don't know when it's the right temperature.
0:15:07 > 0:15:10- Absolutely.- Tell us your little tip for that.
0:15:10 > 0:15:14It's important you check the oil before you put anything to fry.
0:15:14 > 0:15:18We've got self-raising flour and cornflour - or potato flour.
0:15:18 > 0:15:21- Which do you prefer? - No, both together.
0:15:21 > 0:15:27- OK.- It gives that nice sheen to the squid. Potato flour is nice and light.
0:15:27 > 0:15:30You could season it now or you don't have to.
0:15:30 > 0:15:33You can season it at the end. This is how you check your oil.
0:15:33 > 0:15:36Chuck a bit of flour in there. If it bubbles, it's ready.
0:15:36 > 0:15:39- If it doesn't bubble, that's not ready.- Not yet.
0:15:39 > 0:15:42- The pasta's cooking. - I'm not crying yet!
0:15:42 > 0:15:47You've got about eight-and-a-half minutes to go. Dimitri,
0:15:47 > 0:15:49you were a restaurateur before, weren't you?
0:15:49 > 0:15:52I had a restaurant. And I went to catering college.
0:15:52 > 0:15:57Catering college, but you say your restaurant business wasn't very good. Why's that?
0:15:57 > 0:16:01The food was renowned for being really, really bad.
0:16:01 > 0:16:03- It was really bad.- Really bad?
0:16:03 > 0:16:06Really, really bad! I had no idea!
0:16:06 > 0:16:10We had to come up with something to get the customers back
0:16:10 > 0:16:13so we came up with cabaret and entertainment.
0:16:13 > 0:16:17- Did they eat the food while being entertained?- Not really. They left the food.
0:16:17 > 0:16:21The famous line for my restaurant was people would come and pay the bill.
0:16:21 > 0:16:26They'd say, "We had a great night. Is there anywhere to get some food on the way home?"
0:16:26 > 0:16:30That's the truth. Worse food ever. Me and chefs never got on,
0:16:30 > 0:16:34- apart from me and Aldo.- You won't get on with me, I'll tell you!
0:16:34 > 0:16:37They lied to me and said they could cook.
0:16:37 > 0:16:40Didn't you test them out? Say "Go and cook me something"?
0:16:40 > 0:16:43Listen, I'm a Greek. I always think I know better.
0:16:43 > 0:16:49I opened the restaurant blind thinking I knew better than everyone else. To be honest,
0:16:49 > 0:16:54we had a really good success but only because of the cabaret.
0:16:54 > 0:16:56Lucky we didn't kill anyone with the food!
0:16:56 > 0:17:01- I'm not too sure about that! - But everyone had a good time.
0:17:01 > 0:17:06About seven minutes to go. How did this change and become an act
0:17:06 > 0:17:09that 18 million people decided to watch?
0:17:09 > 0:17:13When I did the cabaret, I thought, "What would be funnier than a little fat Greek fella
0:17:13 > 0:17:16"doing Michael Flatley?"
0:17:16 > 0:17:21When I said to my wife as a joke, "Wouldn't it be funny if I went on Britain's Got Talent,"
0:17:21 > 0:17:23and Lagi said, "I'll do it with you",
0:17:23 > 0:17:25we never thought it would be this big.
0:17:25 > 0:17:28We danced for Karen and Elliot in the living room
0:17:28 > 0:17:33for three months before, just practising and practising.
0:17:33 > 0:17:35We never told anybody we were going on.
0:17:35 > 0:17:37- Who are you dancing for now?- I know.
0:17:37 > 0:17:41Simon Cowell's birthday. And we're on Ready Steady Cook!
0:17:43 > 0:17:46APPLAUSE
0:17:46 > 0:17:47Wonderful.
0:17:47 > 0:17:52OK, ladies and gentlemen. Aldo, a very hot pan before you put that in?
0:17:52 > 0:17:54It's my birthday soon, by the way!
0:17:54 > 0:17:57- You want me there?- A very, very hot pan. Really hot.
0:17:57 > 0:18:02No oil, nothing to start with. I suggest you buy a non-stick pan.
0:18:02 > 0:18:05Then the squid just starts rolling. Look.
0:18:05 > 0:18:09That's why you're scoring it, so that it rolls
0:18:09 > 0:18:12and it starts cooking. Two or three minutes that's ready.
0:18:12 > 0:18:16- I'll show you what to do. - Got the pasta, the tomatoes. - Sauce for the pasta.
0:18:16 > 0:18:22- Sauce for the pasta.- I saw you put some flour in there. Does that hold it together?
0:18:22 > 0:18:26No, I put sugar in there because I put half a pound of chillies in
0:18:26 > 0:18:29and I didn't want him to hate me for the rest of the day!
0:18:29 > 0:18:33- OK.- A bit of chilli in there. It's gonna be an arrabiata.
0:18:33 > 0:18:35Arrabiata, that's good.
0:18:35 > 0:18:41Really kicking off there. We've got salad and a feta pesto. That's really interesting.
0:18:41 > 0:18:45I like the way that Aldo grabs hold of ingredients and improvises.
0:18:45 > 0:18:48Don't forget our website!
0:18:48 > 0:18:52Les. Ah, you've rolled this up. Tell me more.
0:18:52 > 0:18:55We've got the meat ragout going in, Lagi.
0:18:55 > 0:18:57Give him a round. He's doing good.
0:18:57 > 0:18:59He's making the raita. Salt, pepper.
0:19:00 > 0:19:06We've got these going in with the meat ragout. They should need flipping over now.
0:19:06 > 0:19:10- Let's turn them over. - Mum, remember how she done this!
0:19:10 > 0:19:13He's talking to his mum in the audience! Where's Mum?
0:19:13 > 0:19:17- Go and see Mummy, go on. Go and see Mum.- Hello, Mum!
0:19:17 > 0:19:19Go and show Mum. Go on. There you go.
0:19:19 > 0:19:22- Am I doing this right? - I dunno, darling!
0:19:22 > 0:19:24Looks good. I'll ask Lesley after!
0:19:27 > 0:19:31- Lagi...- If all else fails, take your mum with you!
0:19:31 > 0:19:35We've got little sweetcorn fritters which we'll pop into the oven.
0:19:35 > 0:19:37- OK.- Is that OK?- Finish them off.
0:19:37 > 0:19:41They're nice and hot at the moment. I'll put those in the middle.
0:19:41 > 0:19:43And I'll put this in the top.
0:19:43 > 0:19:46- OK.- We've got tacos in there.
0:19:46 > 0:19:49Beautiful. Right, Lagi, let's clear the decks down.
0:19:49 > 0:19:52OK. Tacos on the top just cooking.
0:19:52 > 0:19:56Oven's not very hot though. We need to kick that up. Keep the door closed.
0:19:56 > 0:19:59- Yeah. Absolutely.- And are you enjoying yourself?- Yes!
0:19:59 > 0:20:03Brilliant. You went over to your mum there. Mum and Ellie.
0:20:03 > 0:20:07What do they all think? When you walk down the street, people recognise you.
0:20:07 > 0:20:13- Are you comfortable with that? - If the girls can get past my mum, I'm all right!
0:20:13 > 0:20:17Oh, dear! What about you, Mum? I'll go over here.
0:20:17 > 0:20:24- What do you think, Mum?- While he's dancing round the country, I have to run his business for him!
0:20:24 > 0:20:27- You stay at home and run the business?- Me and Ellie.
0:20:27 > 0:20:29Holding the fort!
0:20:29 > 0:20:33- I know! Are you proud of them? - Yeah, really proud of them.
0:20:33 > 0:20:36How do you cope with people recognising you?
0:20:36 > 0:20:38It is an invasion, suddenly.
0:20:38 > 0:20:41No-one knows you, then half of Britain knows who you are.
0:20:41 > 0:20:45They love it. Especially this one when the girls come up for a picture.
0:20:45 > 0:20:47Very exciting, isn't it?
0:20:47 > 0:20:50Wait till he gets married. Then you'll be in trouble.
0:20:50 > 0:20:54- OK, guys. Are you tidying up, Lagi? - He's doing a good job.
0:20:54 > 0:20:57Some fresh tomato sauce going on here.
0:20:57 > 0:21:03- Lovely fresh basil going in.- Shall I take the garlic?- Garlic can go.
0:21:03 > 0:21:06- You're doing really well. - OK, we've got fritters here,
0:21:06 > 0:21:10some brilliant - Lesley's wrapped up the mincemeat she cooked.
0:21:10 > 0:21:16- You wrapped those in the tortilla. - I did. And a spicy ragout going on in there as well.
0:21:16 > 0:21:20- Beautiful. OK, Les, I'll come back and see you.- OK, Ains.
0:21:20 > 0:21:24All very exciting now. It's getting to that two-minute mark, really.
0:21:24 > 0:21:27We'll just quickly check out what Aldo's doing here.
0:21:27 > 0:21:31- Check how the pasta's doing. - Secret of cooking pasta, Chef?
0:21:31 > 0:21:35Cook it al dente. Very hard and finish it in the sauce.
0:21:35 > 0:21:37- OK.- It's really simple.
0:21:37 > 0:21:41But you've got to be able to see the white in there.
0:21:41 > 0:21:46- Did you know about this, Dimitri? You need to see the white in the pasta.- Yes.
0:21:46 > 0:21:49Course I did. No, I didn't!
0:21:49 > 0:21:53- OK, so we're finishing the cooking into the sauce.- Lovely.- OK?
0:21:53 > 0:21:56Very little time. Remember what the chef says.
0:21:56 > 0:21:58Put the pasta into the sauce.
0:21:58 > 0:22:02- Also, when you're making pesto, never re-heat it.- OK.
0:22:02 > 0:22:06Just hot spaghetti. Imagine you've made this in advance. You go home,
0:22:06 > 0:22:10nothing in the fridge. You've got this ready. You cook a bit of pasta...
0:22:10 > 0:22:14- And away you go.- You have food in seconds.- A minute to go.
0:22:14 > 0:22:16Let's see them get the food on the plates.
0:22:16 > 0:22:19OK? See, this is what...
0:22:19 > 0:22:21- You all right?- Yeah.- 50 seconds now.
0:22:21 > 0:22:25Don't cut your finger. That's beautiful.
0:22:25 > 0:22:27Sprinkle that over the tomatoes.
0:22:27 > 0:22:30Yeah. That's it.
0:22:30 > 0:22:32Please can you drain the spaghetti?
0:22:32 > 0:22:35- All over it?- About 35 seconds to go.
0:22:35 > 0:22:40Audience, remember you're voting for what the chefs did with the ingredients they were given.
0:22:40 > 0:22:41OK?
0:22:41 > 0:22:44Not because someone's got a beautiful cute face!
0:22:44 > 0:22:47LAUGHTER
0:22:47 > 0:22:50- Have you got a little...- Up there.
0:22:50 > 0:22:5220 seconds to go now.
0:22:52 > 0:22:55Audience, get ready for the countdown.
0:22:59 > 0:23:01Ten,
0:23:01 > 0:23:02nine,
0:23:02 > 0:23:03eight,
0:23:03 > 0:23:04seven,
0:23:04 > 0:23:05six,
0:23:05 > 0:23:06five,
0:23:06 > 0:23:07four, three,
0:23:07 > 0:23:09two,
0:23:09 > 0:23:13one! Stop cooking!
0:23:13 > 0:23:15APPLAUSE
0:23:17 > 0:23:19Very nice indeed.
0:23:19 > 0:23:21Well done, guys.
0:23:21 > 0:23:23Let's see what's on today's menu.
0:23:23 > 0:23:28In the red kitchen, Aldo and Dimitri have prepared chargrilled calamari
0:23:28 > 0:23:30on garlic and rocket salad,
0:23:30 > 0:23:32followed by deep-fried calamari with lime.
0:23:32 > 0:23:35Dimitri's spaghetti and feta pesto,
0:23:35 > 0:23:37spaghetti arrabiata with squid
0:23:37 > 0:23:39and finally, Greek salad.
0:23:39 > 0:23:43Over in the green kitchen, Lesley and Lagi have been equally busy.
0:23:43 > 0:23:46We have spicy ragout in griddled wraps with cream and mustard dip,
0:23:46 > 0:23:50garlic meatballs with crispy tacos and tomato sauce.
0:23:50 > 0:23:53And finally Lagi's sweetcorn and green pepper fritters
0:23:53 > 0:23:55with a chive raita.
0:23:56 > 0:23:59Very well done, my man. Bet you can't wait to try that.
0:23:59 > 0:24:01Pick up your cutlery. Have a bit of a go.
0:24:01 > 0:24:04Aldo, shall we start straight in there?
0:24:04 > 0:24:09Straight into the fried squid. Then he should go for the fried squid.
0:24:09 > 0:24:12The fried squid was done with self-raising flour
0:24:12 > 0:24:16and if you haven't got potato flour, cornflour is fine.
0:24:16 > 0:24:19Mix it and deep-fry for three minutes.
0:24:19 > 0:24:23- Three minutes grilling the squid as well.- What do you think?
0:24:23 > 0:24:27Beautiful. You can taste the chargrilled... That is gorgeous! That one.
0:24:27 > 0:24:29It's all beautiful.
0:24:29 > 0:24:33- I like the way you said "Well done", to me. I done nothing. - You done that.
0:24:33 > 0:24:35- OK, I did that. - What do you think of that?
0:24:35 > 0:24:38A bit of pesto made with feta for the first time.
0:24:38 > 0:24:40This is the first, actually.
0:24:40 > 0:24:44For any Italians watching, it was not of a choice,
0:24:44 > 0:24:48but feta cheese is a great cheese. I love it.
0:24:48 > 0:24:54- I've a spare room at home. You're coming home with me!- Your wife's here, so watch out!
0:24:54 > 0:25:00- I do the cooking at home! - This is a very spicy arrabiata with the squid tentacles.
0:25:00 > 0:25:04So it's cooked in no time. All of this took 20 minutes.
0:25:04 > 0:25:08You have two starters, two main courses and a salad.
0:25:08 > 0:25:10- It's not bad!- And a lot of love.
0:25:10 > 0:25:12Very nice indeed. Dimitri and Aldo!
0:25:16 > 0:25:20You're not gonna be cuddling Lesley like this at the end, are you?
0:25:20 > 0:25:22Let's see how you get on.
0:25:22 > 0:25:24Straight in. The old ragout.
0:25:24 > 0:25:27Pick one up and just go for it.
0:25:30 > 0:25:31Mmm!
0:25:31 > 0:25:33- Wow!- Is that good?
0:25:33 > 0:25:37- That's with your spicy sausage.- Dip it in there.- Try it dipped in there.
0:25:37 > 0:25:41That's got your spicy sausage and your mince.
0:25:41 > 0:25:44- Oh, incredible.- Tell us what was in that sauce again.
0:25:44 > 0:25:51Just onion, tomato puree, some wine, your spicy sausage, olive oil, just cooked down.
0:25:51 > 0:25:54You stirred it over and it reduced. What do you think?
0:25:54 > 0:25:56- Beautiful, the meat. - It works wonderful.
0:25:56 > 0:25:59Have a try of that. Lesley's done that for you.
0:25:59 > 0:26:00These are your meatballs.
0:26:00 > 0:26:04You've got fresh tomato sauce. We got that lovely big tomato
0:26:04 > 0:26:07and cooked it down with onions, garlic and olive oil.
0:26:07 > 0:26:10Then added a little pinch of sugar to it
0:26:10 > 0:26:13and then rolled up the extra mince into the meatballs.
0:26:13 > 0:26:16Have a meatball there. Go for that with the tomato sauce.
0:26:16 > 0:26:19Tacos are really, really nice
0:26:19 > 0:26:23if they're deep-fried, but they're quite unhealthy.
0:26:23 > 0:26:27So we just cut them, put them on a baking tray and baked them in the oven.
0:26:27 > 0:26:31- So there's no deep-frying going on. - What do you think, Lagi? Good?
0:26:31 > 0:26:35- Lovely.- Yeah? Do you want to try a bit of the old sweetcorn?
0:26:35 > 0:26:39- A bit there.- No stopping him, is there, Lesley? He loves that.
0:26:39 > 0:26:42All we did was sweetcorn, peppers, a bit of flour,
0:26:42 > 0:26:45- some egg, pan-fried them in butter and some raita.- Does she get a hug?
0:26:45 > 0:26:47Wa-hey!
0:26:47 > 0:26:50Lesley and Lagi!
0:26:50 > 0:26:54- Did you like that? - Lovely. That's beautiful.
0:26:54 > 0:26:56How lovely was that, ladies and gentlemen?
0:26:56 > 0:26:58All sorts going on today.
0:26:58 > 0:27:00But ultimately we do need a winner.
0:27:00 > 0:27:03Audience, pick up your keypads. It's down to you.
0:27:03 > 0:27:06Will it be a red kitchen win with Dimitri and Aldo?
0:27:06 > 0:27:09Or green with Lagi and Lesley? Let's find out
0:27:09 > 0:27:12as we get them all to vote now.
0:27:12 > 0:27:18Guys, the decision is yours. You've seen some lovely dishes prepared.
0:27:18 > 0:27:22People say, "Do they really do it in 20 minutes?" You are proof that they do.
0:27:22 > 0:27:27The computer will prove who has won today's 20-minute challenge.
0:27:27 > 0:27:29There it is, by one, a red kitchen win!
0:27:29 > 0:27:32APPLAUSE
0:27:35 > 0:27:38- Sorry!- Have a little hug.
0:27:38 > 0:27:41It goes in the same house anyway.
0:27:41 > 0:27:45It goes go to the same house, but you have that plate.
0:27:45 > 0:27:48- The Ready Steady Cook winner. - That's unbelievable.
0:27:48 > 0:27:51- Are you thrilled with that? - Big time. You don't know how much.
0:27:51 > 0:27:57- We'd love to make a donation to your charity, Dimitri. - We chose the same charity.
0:27:57 > 0:28:01We chose Walking With Giants because we met a young boy while we were on tour
0:28:01 > 0:28:07and we think it's a good charity so we'll give it to them. And I'm gonna double it as well.
0:28:11 > 0:28:12Lovely.
0:28:13 > 0:28:17At the end of the day, you probably wouldn't take a plate out of the cupboard,
0:28:17 > 0:28:20but you'd take a mug to have your tea in the morning.
0:28:20 > 0:28:24He's gonna probably end up drinking coffee out of it!
0:28:25 > 0:28:27And you can use the plate!
0:28:27 > 0:28:30- Have you enjoyed it today? - It's been brilliant.
0:28:30 > 0:28:34We're thrilled to have you on. Good luck with whatever you do.
0:28:34 > 0:28:39- Thank you, Les.- Pleasure. - And you, Aldo. In the meantime, a big thank you to Lagi and Dimitri.
0:28:39 > 0:28:41Stavros Flatley!
0:28:44 > 0:28:47OK, it's time for our Quickie Bag Challenge!
0:28:50 > 0:28:54I'm here with Zoe Griffin from Bermondsey in London.
0:28:54 > 0:28:56You have a challenge for our chefs today.
0:28:56 > 0:28:58- I do.- What is it?
0:28:58 > 0:29:00I'm a showbiz journalist and blogger.
0:29:00 > 0:29:03I spend my life going to parties and running between them.
0:29:03 > 0:29:07I never have time to eat a healthy snack. I end up eating takeaways.
0:29:07 > 0:29:11I want something healthy to eat in the taxi in-between parties
0:29:11 > 0:29:14and I've got a tiffin box so I can carry it round
0:29:14 > 0:29:18and when I've finished meeting celebrities, I can eat it in the taxi.
0:29:18 > 0:29:21What a challenge, guys! What a challenge.
0:29:21 > 0:29:23- Got your goodies? - I do. And a nice little box.
0:29:23 > 0:29:27- Will you come over after and have a try?- I'll be straight over there
0:29:27 > 0:29:31- because I've got chocolate in the bag!- Say no more! Zoe Griffin!
0:29:35 > 0:29:37Sorry, Aldo.
0:29:38 > 0:29:42- OK, guys, one tiffin box.- Very nice, too!- Goes with Zoe's outfit.
0:29:42 > 0:29:44Very nice.
0:29:44 > 0:29:47- You can tell she's a bit of a blogger, can't you?- Goodness!
0:29:47 > 0:29:52We've got Parma ham, a breast of chicken, some cherries,
0:29:52 > 0:29:55penne pasta, those lovely bell peppers,
0:29:55 > 0:29:57- asparagus...- My goodness! - ..mozzarella,
0:29:57 > 0:30:01black olives and, well, chocolate.
0:30:01 > 0:30:04There's an awful lot going on!
0:30:04 > 0:30:07- Let's find out what Aldo Zilli thinks.- I like these.
0:30:07 > 0:30:14- So I'd stuff these with mozzarella and chicken and Parma ham.- Mm-hmm.
0:30:14 > 0:30:17Then I'm gonna make a sauce for the pasta
0:30:17 > 0:30:19with the asparagus
0:30:19 > 0:30:25and then I'm gonna make some kind of cherry and chocolate mousse.
0:30:26 > 0:30:33And the rest of the chicken, we're gonna wrap it with some Parma ham.
0:30:33 > 0:30:36And make an asparagus sauce and cream to go with that.
0:30:36 > 0:30:41- Ooh. That's something she can put in those?- It's all gonna be miniature.
0:30:41 > 0:30:47- Miniature versions.- Well, if she goes out and drinks a lot, by the sounds of it,
0:30:47 > 0:30:50- if she's not a good girl... - I have no idea!
0:30:50 > 0:30:54She's completely gobsmacked. What about you, Les?
0:30:54 > 0:30:57There's a lot of ingredients, isn't there?
0:30:57 > 0:30:59- Tell me about it!- I think pasta.
0:30:59 > 0:31:01A pasta salad, actually,
0:31:01 > 0:31:03I think is rather fantastic,
0:31:03 > 0:31:06so I would make a really delicious pasta salad
0:31:06 > 0:31:11and I would do an olive/basil-style dressing,
0:31:11 > 0:31:16maybe do some crispy strips of the Parma ham going through the pasta salad
0:31:16 > 0:31:22with this lovely basil and olive dressing going through it with maybe some mozzarella.
0:31:22 > 0:31:27Then here I think I would slice the chicken,
0:31:27 > 0:31:30maybe wrap some in Parma, maybe not. Season it up,
0:31:30 > 0:31:34and then do a griddled chicken and asparagus
0:31:34 > 0:31:39type of salad style to go in the rest of the tiffin box.
0:31:39 > 0:31:45- And the cherries and chocolate? - Cherries and chocolate, I'd do some sort of ganache in a cup
0:31:45 > 0:31:48that would set quite hard with cherries and chocolate.
0:31:48 > 0:31:53- OK.- And cream.- You're not selling it to me, you're selling it to them. Who's won you over?
0:31:53 > 0:31:57Aldo is in the red kitchen and Lesley is in the green.
0:31:57 > 0:32:01Pick up your keypads and all vote now. Let's see how this is gonna go.
0:32:01 > 0:32:04Lots and lots of lovely ideas.
0:32:04 > 0:32:07A rather generous quickie bag. OK!
0:32:07 > 0:32:10The computer's done its work, so have you.
0:32:10 > 0:32:14Sort this out. Who's won today's ten-minute Quickie Challenge?
0:32:14 > 0:32:17By one, ha-ha, Lesley, it's a green kitchen win!
0:32:17 > 0:32:21Your ten minutes' cooking time starts now!
0:32:21 > 0:32:23- OK. Aldo.- What can I do for you?
0:32:23 > 0:32:25- Pans on?- Yeah, pans on.
0:32:25 > 0:32:29- What would you like me to do? - Your chocolate mousse. There's two ramekins there.
0:32:29 > 0:32:35Ains, I want you to get the asparagus on for me.
0:32:35 > 0:32:38- For the salad.- Are you putting the water in there?
0:32:38 > 0:32:42- I'll do that.- I need to melt some chocolate.- Water on for the pasta.
0:32:42 > 0:32:45- I need to get on with the chicken. - Bowls, bowls, bowls.
0:32:45 > 0:32:50- Mind your backs! I need to get the chicken on first. Are the griddle pans on?- OK.
0:32:50 > 0:32:56- Is that for the pasta?- Ains, maybe you could crush up some basil.
0:32:56 > 0:33:00You were thinking maybe crushing it with oil and olives?
0:33:00 > 0:33:03- I will do that for you. No problem.- Great.
0:33:03 > 0:33:07OK. I think we've got to go back to Zoe and find out
0:33:07 > 0:33:11how exciting these people are at these parties.
0:33:11 > 0:33:16- Who's the most famous person you've met?- I've met everyone. Brad Pitt, Madonna, Kylie...
0:33:16 > 0:33:20- Brad Pitt?- Yes!- Come on, everybody! Brad Pitt!
0:33:20 > 0:33:22AUDIENCE: Ooh!
0:33:22 > 0:33:25He was lovely. His wife, Angelina, I've met her.
0:33:25 > 0:33:28Not as good-looking as me, obviously!
0:33:28 > 0:33:31Um, I've met Bill Clinton.
0:33:31 > 0:33:34Do you get nervous when you meet these people, Zoe?
0:33:34 > 0:33:37Do you kind of... Are you short of breath?
0:33:37 > 0:33:39Do you get a bit tense?
0:33:39 > 0:33:41"Ooh, hello!"
0:33:41 > 0:33:44- Or are you cool and calm? - I'm cool, calm and collected.
0:33:44 > 0:33:47I assume my natural calmness.
0:33:47 > 0:33:52I go up to them and say, "Who are you dating?" "Are you splitting up?"
0:33:52 > 0:33:55To get all the gossip that everyone wants to read.
0:33:55 > 0:33:59What about cooking at home? You're a young woman on the move all the time.
0:33:59 > 0:34:01Do you get time to relax at home
0:34:01 > 0:34:03and invite friends for a meal?
0:34:03 > 0:34:07I don't get that much time, but I'm good at barbecues.
0:34:07 > 0:34:12So I do get the chicken out and the burgers and whip up a mean barbecue.
0:34:12 > 0:34:15- I get someone else to make the salads.- Lovely.
0:34:15 > 0:34:19You have to delegate. I'm good at bossing people round!
0:34:19 > 0:34:22Just like me! Get on with it, you two!
0:34:23 > 0:34:27OK, we've got asparagus started off in the griddle pan.
0:34:27 > 0:34:30I've popped that into the oven for six to eight minutes.
0:34:30 > 0:34:33Just cook in until it's cooked with a bite.
0:34:33 > 0:34:37You want a nice crispy snap to it when you bite into it.
0:34:37 > 0:34:39Some basil oil would be great
0:34:39 > 0:34:41and it would be really nice for the pasta salad
0:34:41 > 0:34:47- to do an olive-style pasta, you know, basil-style oil.- OK.
0:34:47 > 0:34:48- With a bit of garlic, maybe.- OK.
0:34:48 > 0:34:50- That would be nice. - Very nice indeed.
0:34:50 > 0:34:54- Aldo, how are you doing? - You're very bossy, I've realised.
0:34:56 > 0:34:59- I never knew you were so bossy. - She's a bossy girl, I have to admit.
0:34:59 > 0:35:02She's great, though. She tells you how it is.
0:35:02 > 0:35:05- I like chefs like that. - Now, you want basil, don't you?
0:35:05 > 0:35:10I'm short of basil. I'm going to the other kitchen. Talk amongst yourselves!
0:35:10 > 0:35:12- Carry on.- I'm not going far!- OK.
0:35:12 > 0:35:18What I'm doing is making a kind of base here for the chocolate mousse.
0:35:18 > 0:35:22Some cherries, oranges, whip some cream.
0:35:22 > 0:35:27Mix it with that chocolate and she's gonna love this at four in the morning!
0:35:27 > 0:35:29- I won't be a minute. I'm just coming!- OK, Ains!
0:35:29 > 0:35:31I'm in the garden!
0:35:31 > 0:35:34LAUGHTER He's in the garden!
0:35:34 > 0:35:37I nearly put Tabasco in there! That's no good!
0:35:37 > 0:35:41We've got to make sure that we can fit everything in the tiffin box.
0:35:41 > 0:35:44- Where's the sugar?- As much as possible. Have you got it?
0:35:44 > 0:35:48- It was the cat. I had to feed the cat!- Round of applause!
0:35:48 > 0:35:50APPLAUSE
0:35:52 > 0:35:54- Right. OK.- Lovely! - Is that melting? Yeah.
0:35:54 > 0:35:57Yeah, that's the tiffin box.
0:35:57 > 0:35:59When people go off in India,
0:35:59 > 0:36:02when you start talking about tiffin boxes,
0:36:02 > 0:36:05and they're at work and they're away from home,
0:36:05 > 0:36:09they don't have an opportunity like us to pop out to a local caff
0:36:09 > 0:36:12or restaurant, they have to take their food with them.
0:36:12 > 0:36:15Imagine if you're a miner and you're down in the mines.
0:36:15 > 0:36:17You have all these different levels
0:36:17 > 0:36:20so you'd put your starter in there or your rice in there
0:36:20 > 0:36:22and your meat in there.
0:36:22 > 0:36:26You can have this lovely meal, three-course meal
0:36:26 > 0:36:29and you can take it with you to work. It's a lovely idea.
0:36:29 > 0:36:33- Lovely.- OK.- I'm gonna turn the chicken over.
0:36:33 > 0:36:36This mozzarella's very nice. I'm just gonna pull it.
0:36:36 > 0:36:38- OK.- Rip it into pieces for the pasta salad.
0:36:38 > 0:36:40It's all sort of oo-er!
0:36:41 > 0:36:43Right. OK.
0:36:43 > 0:36:47- I want to flip those over. - OK, we've got melted chocolate.
0:36:47 > 0:36:50Melting chocolate. A bit of milk would be good. There you go.
0:36:50 > 0:36:53A touch of milk in the chocolate.
0:36:53 > 0:36:57Or on top of your heads, which I'm finding hard cos I'm the youngest.
0:36:57 > 0:36:59Sorry - I meant the smallest!
0:37:01 > 0:37:03I'll give you young and small.
0:37:03 > 0:37:09I'm just gonna whack this chicken now into the oven just to finish it off.
0:37:09 > 0:37:13OK, and the asparagus in there I'm sure is looking good.
0:37:13 > 0:37:15It's rocking and rolling. That looks good, Aldo.
0:37:15 > 0:37:19- Do you want to whip it up in the whizzer?- Would you prefer that?
0:37:19 > 0:37:23- No. How are you getting on? OK?- I think so. About four minutes to go.
0:37:23 > 0:37:25- You want olives in here, too? - Shall I put them in?
0:37:25 > 0:37:29- There you go.- You want it in a rustic kind of style?
0:37:29 > 0:37:31- I'll carry on doing that.- OK.
0:37:31 > 0:37:33- Right.- Lovely.
0:37:33 > 0:37:38- Happy with that?- It does look nice, actually. It really looks good.
0:37:38 > 0:37:41It really looks good. That's looking good.
0:37:41 > 0:37:45We've also got a quickie question from one of our studio audience.
0:37:45 > 0:37:48- This comes from Debs. Hello, Debs. - Hello!
0:37:48 > 0:37:51- Where are you from?- Swindon. - Welcome to Ready Steady Cook.
0:37:51 > 0:37:55- What would you like to ask our chefs?- How can I stop rice from going sticky?
0:37:55 > 0:37:59- Did you hear that?- Sorry?- How can she stop her rice from going sticky?
0:37:59 > 0:38:01- Aldo, you go first.- I'm busy!
0:38:04 > 0:38:09Basmati rice, if you soak it in cold water first,
0:38:09 > 0:38:12for about 20 minutes, then rinse it off.
0:38:12 > 0:38:18That's a good way of not allowing it to stick. And obviously not over-cooking it. White rice,
0:38:18 > 0:38:21again, make sure you cook it in lots of boiling water.
0:38:21 > 0:38:24But I often do my rice in the oven like a pilaf.
0:38:24 > 0:38:27That makes it beautiful
0:38:27 > 0:38:30and really flavoursome with stock and onions and butter.
0:38:30 > 0:38:35- Risotto rice, you want it to go sticky. Depends what rice you use.- Not really.
0:38:35 > 0:38:39- Sorry, saucy and creamy. - Exactly! Well done, Les.
0:38:39 > 0:38:45- Thai fragrant rice, you want that to be...- They serve it sticky.
0:38:45 > 0:38:48- It depends on what sort of rice you're using.- You have problems?
0:38:48 > 0:38:52- Yes, always goes sticky. - That hasn't answered the question.
0:38:52 > 0:38:56- Maybe cook it in the oven is best, like a pilaf.- A pilaf in the oven.
0:38:56 > 0:38:59Keep the right quantity of stock, maybe some wine,
0:38:59 > 0:39:04onions, stir your rice into the oil and pour your stock on top, shove it in the oven.
0:39:04 > 0:39:08It'll be fine. Good luck. Thank you. Nice question.
0:39:08 > 0:39:13- Lovely.- I want the pasta.- OK, coming up to the two-minute mark. We've not got much time.
0:39:13 > 0:39:19If you don't use pasta straightaway once you've cooked it, cool it down with extra virgin olive oil
0:39:19 > 0:39:22rather than putting it under cold water
0:39:22 > 0:39:25because that will wash all the goodness off your pasta
0:39:25 > 0:39:27so it's pointless eating it at all.
0:39:27 > 0:39:30- Nice little tip, Aldo. - That's looking very, very good.
0:39:30 > 0:39:34- How are you getting on, Aldo? - Two minutes exactly, Les.
0:39:34 > 0:39:36How's the asparagus and the chicken?
0:39:36 > 0:39:40I'll check it out now. Just tidying up. I like it nice and tidy.
0:39:40 > 0:39:43I've got that mixture there of...
0:39:44 > 0:39:47A nice bit of pasta salad going in there
0:39:47 > 0:39:50with mozzarella, olives, and loads of basil.
0:39:50 > 0:39:53Bit of salt and pepper in there. That's looking nice.
0:39:53 > 0:39:57Asparagus is looking great. Nice and tender.
0:39:57 > 0:40:01- How is the chicken?- The chicken is fine, my darling.
0:40:01 > 0:40:04It'll be ready as soon as we get down to 30 seconds.
0:40:04 > 0:40:07- We've seasoned that.- How would you like to present it?
0:40:07 > 0:40:09Ains!
0:40:09 > 0:40:11I think chicken salad to start.
0:40:11 > 0:40:15- Followed by the asparagus... - Got enough in there? - I think we have enough.
0:40:15 > 0:40:19- OK. Lovely.- We've got enough. - Let's get these off of here.
0:40:19 > 0:40:21Have we got the plate runners to put them on?
0:40:21 > 0:40:26- Now, this needs to go in the freezer or the fridge.- OK.
0:40:26 > 0:40:29Before you go out, put this in the fridge.
0:40:29 > 0:40:31We haven't got time, but not to worry, Aldo.
0:40:31 > 0:40:35No, but if she goes out, she can put them in the fridge first.
0:40:35 > 0:40:39- OK?- OK. 50 seconds coming up now. Let's get this done.
0:40:39 > 0:40:4150 seconds? That's a long time.
0:40:41 > 0:40:43OK, there's your starter.
0:40:46 > 0:40:47Beautiful.
0:40:47 > 0:40:50- Do you want these like that on the edge?- Just a bit sexy.
0:40:50 > 0:40:54- A bit sexy.- Wow, this dessert is amazing!- Beautiful.
0:40:54 > 0:40:58- Looking good.- Look at this. Beautiful.- How's the pud going, Aldo?
0:40:58 > 0:41:01- Look at these beauties.- Oh, I say! - Forget your souffles!
0:41:03 > 0:41:05- That is looking really, really great.- Lovely.
0:41:05 > 0:41:07Wonderful.
0:41:07 > 0:41:12- One cherry each. - Let's get the other runner.
0:41:12 > 0:41:13There we are.
0:41:13 > 0:41:17OK. Coming up to ten seconds now.
0:41:17 > 0:41:19Ten, nine,
0:41:19 > 0:41:21eight, seven,
0:41:21 > 0:41:24six, five, four,
0:41:24 > 0:41:27three, two, one!
0:41:27 > 0:41:30Stop cooking!
0:41:32 > 0:41:34Zoe, come and join us.
0:41:37 > 0:41:39Thank you. Well done! Wow!
0:41:39 > 0:41:43Lesley's dead jealous that you've met Brad Pitt. She can't believe it.
0:41:43 > 0:41:46- Lucky thing!- And I've got a photo. And he's tall, actually.
0:41:46 > 0:41:51He's not as tall as you, Ainsley. He's midway between me and you.
0:41:51 > 0:41:53I've got a chance, have I? Don't know about that.
0:41:53 > 0:41:57- You have a chance to try this fare. - Is that the starter?
0:41:57 > 0:42:01- This what you're looking for?- I love it. It's really good quality.
0:42:01 > 0:42:03- Amazing ingredients.- Wow!
0:42:03 > 0:42:05Good ingredients.
0:42:05 > 0:42:06Simple.
0:42:06 > 0:42:10We've made an olive, basil and little pepper salad
0:42:10 > 0:42:16- with ripped mozzarella and lovely basil.- Use your fingers, please.
0:42:16 > 0:42:19Here we've got chicken wrapped in Parma
0:42:19 > 0:42:21and very simple, just pan-fried it.
0:42:21 > 0:42:25Have a try. It's really moist. We started it off in the pan
0:42:25 > 0:42:26and finished it off in the oven.
0:42:26 > 0:42:30- Wow.- And griddled asparagus to go with it, with a squeeze of lemon.
0:42:30 > 0:42:34- How's that?- Absolutely. Just squeeze that lemon juice on top.
0:42:34 > 0:42:39- You wanted to try the chocolate. What about that? Aldo's... - This was really difficult.
0:42:39 > 0:42:43- Wow!- We melted some brown sugar... - Cherry as well. Wow!
0:42:43 > 0:42:46..with some orange peel and some vanilla essence
0:42:46 > 0:42:51and some honey. Then we melted some chocolate and double cream.
0:42:51 > 0:42:54Chocolate all round my mouth, but I love it!
0:42:54 > 0:42:59We put it all together by putting the base as the cherry melted in the pan
0:42:59 > 0:43:03and what you should do before you go out is put it in the fridge for a couple of hours.
0:43:03 > 0:43:06- Then take it out with you. - I want some more chocolate!
0:43:06 > 0:43:11More! A couple of other people want some more. Lagi and Dimitri, come and join us!
0:43:11 > 0:43:17Stay, stay. Move around a bit, my darling. In you come here.
0:43:17 > 0:43:22Thank you for joining us. I hope we've given you some ideas to get in the kitchen and have a go.
0:43:22 > 0:43:28This show is about inspiring you. Till next time on Ready Steady Cook from all of us, take care. Bye!
0:43:50 > 0:43:53Subtitles by Red Bee Media Ltd