0:00:21 > 0:00:25Hello, ladies and gentlemen. Hello, thank you very much indeed.
0:00:25 > 0:00:30Wonderful. Now hello everyone and welcome to Ready Steady Cook, the show which gives you wonderful food
0:00:30 > 0:00:34in 20 minutes with an unknown bag of ingredients. Let's meet our chefs and special guests.
0:00:34 > 0:00:40First up, in the red kitchen joining chef James Tanner, we have newsreader and journalist Jon Sopel.
0:00:47 > 0:00:49And in the green kitchen with chef Richard Phillips,
0:00:49 > 0:00:53we have BBC breakfast presenter and journalist, the lovely Louise Minchin.
0:00:58 > 0:01:00- Jon, how are you doing? - Great. How are you?
0:01:00 > 0:01:03- You're equally lovely, of course. - Thank you very much.
0:01:03 > 0:01:07My wife looks at you and says "I like him." We all have our favourite news presenters.
0:01:07 > 0:01:12- You feel comfortable with them. - You've got to do that news and be quite serious...
0:01:12 > 0:01:15So you have a serious face on a lot of the time.
0:01:15 > 0:01:18- Are you serious in the kitchen? - I get nervous in the kitchen.
0:01:18 > 0:01:21- I become a bit bossy.- Do you? - Wow.- When I'm cooking.
0:01:21 > 0:01:24I don't know what I'm doing, I'm just shouting orders for the sake of it!
0:01:24 > 0:01:27- Pass me that, pass me that.- That's it.- It's his turn today.- I know.
0:01:27 > 0:01:31- Let's have a look at your bag. - Let's see what we've got there.
0:01:31 > 0:01:32There you are.
0:01:32 > 0:01:35- I say, is that a bit of mullet there, Jon?- It is a red mullet.
0:01:35 > 0:01:37Not a 1980s haircut.
0:01:37 > 0:01:39LAUGHTER
0:01:39 > 0:01:42Mullet. So you're obviously a big fish fan, then?
0:01:42 > 0:01:44- Yeah. - Lovely. Along with pancetta.
0:01:44 > 0:01:47- Pancetta, it's a bit Mediterranean, isn't it?- Yeah, it is.
0:01:47 > 0:01:50The asparagus, the pine nuts, stoned olives...
0:01:50 > 0:01:53- I don't know what a stoned olive is. - No stones!- Yeah, pitted.
0:01:53 > 0:01:56We've got the asparagus and tomato, and tatties too.
0:01:56 > 0:01:58I think... A lovely bag.
0:01:58 > 0:01:59So, how much?
0:01:59 > 0:02:02How much? £7.53. Three pence over.
0:02:02 > 0:02:06- Shall we let him off, ladies and gentlemen?- Yes!
0:02:06 > 0:02:09Oh, bistro bag here. They already love you here, Jon.
0:02:09 > 0:02:12But what about our chef, James Tanner, what does he think?
0:02:12 > 0:02:15I think it's a brilliant bag. Lovely taste of the Med.
0:02:15 > 0:02:19I love mullet, mullet with pancetta's very good. The pancetta,
0:02:19 > 0:02:23the smokiness of it, works really well with this particular fish.
0:02:23 > 0:02:29I'm going to take the fillets off the fish, wrap one in the pancetta, maybe do a pine nut crust,
0:02:29 > 0:02:32Mediterranean-style roasted tomatoes, crushed potatoes,
0:02:32 > 0:02:36lemon asparagus, olive and tomato dressing like a sauce vierge with olives in.
0:02:36 > 0:02:39The other side, we can fry it.
0:02:39 > 0:02:44Yes, let's fry. I think we're going to fry the other piece as well. With the rest of the asparagus,
0:02:44 > 0:02:46we could use the stalks, do a soup,
0:02:46 > 0:02:50maybe use some of the stores and do something with them nuts.
0:02:50 > 0:02:54- Amazing.- Yeah. Have we got 20 days or 20 minutes to create this?
0:02:54 > 0:02:58He sounds like one of those waiters that come up read 20 things off the menu,
0:02:58 > 0:03:00you think, "I don't know what I want, can you say that again?"
0:03:00 > 0:03:04- Let's just see how it goes.- OK. Jon and James, ladies and gentlemen.
0:03:07 > 0:03:11- Hello, you! How are you? - Hello, darling. Lovely to see you.
0:03:11 > 0:03:15You look like you dressed for dinner. Doesn't she look wonderfully elegant?
0:03:15 > 0:03:17- Yeah!- To make up for my cooking I think, hopefully.
0:03:17 > 0:03:19- Is it that bad? - It's not brilliant.
0:03:19 > 0:03:23Bet your husband's a mean chef. He's got all these gastro pubs around London.
0:03:23 > 0:03:28He's very good, and we sort of avoid each other in the kitchen to be honest, otherwise we argue.
0:03:28 > 0:03:32- So I do fish fingers and he does really sophisticated stuff.- Oh, wow.
0:03:32 > 0:03:36- I'm hoping to learn something! - Do you argue with your wife in the kitchen?
0:03:36 > 0:03:39No, we argue about everything else in the house. No, we don't!
0:03:39 > 0:03:43It's very similar to what Louise was saying, if I'm cooking at home,
0:03:43 > 0:03:45t's "Get out of the kitchen, I'll get on with it".
0:03:45 > 0:03:49- We're not going to be like that today, are we?- Come on then.
0:03:49 > 0:03:51- Let's have a look here.- OK. Ready?
0:03:51 > 0:03:55- Always ready. Oh, bit of an Asian feel going on here.- Yes, I think so.
0:03:55 > 0:03:57Tell us what you brought along.
0:03:57 > 0:04:00So we've got some chillies, we've got a pepper,
0:04:00 > 0:04:03we've got some coconut milk, some rice noodles, duck breast,
0:04:03 > 0:04:06which I thought might be a bit different
0:04:06 > 0:04:10And I love vegetables, actually, so a bit of spinach, and a papaya.
0:04:10 > 0:04:14My mum was born in Kenya and I used to eat pawpaw.
0:04:14 > 0:04:16- I've only been there once. - Squeeze a lime on top of it..
0:04:16 > 0:04:19- It's beautiful. - How much did you spend?
0:04:19 > 0:04:22I came in at 7.48.
0:04:22 > 0:04:23Nah nah nah nah nah!
0:04:23 > 0:04:28- You work with each other, does she always try and get one up on you?- Oh, it's awful.
0:04:28 > 0:04:31We've worked together for six years, it's like this all the time!
0:04:31 > 0:04:35The competition has already begun. What do you think, Richard?
0:04:35 > 0:04:39Yeah, fantastic. I love Thailand and that kind of cuisine anyway,
0:04:39 > 0:04:42and it's very simple, very fresh and packed full of flavour.
0:04:42 > 0:04:47- So let's think about what we're going to do here. Very large duck breast so...- It is, isn't it?
0:04:47 > 0:04:51Maybe we'll split it into three, do three different dishes with it.
0:04:51 > 0:04:56One dish we've got to do a maybe a nice noodle soup,
0:04:56 > 0:04:59Thai-style soup. I'll do a dessert with the papaya,
0:04:59 > 0:05:04maybe something like a really nice mousse,
0:05:04 > 0:05:09but a mousse with a bit of grated ginger and white wine, really works well. And lime juice.
0:05:09 > 0:05:11- Fantastic.- That works really well.
0:05:11 > 0:05:15And then the other part of this, maybe just roast it
0:05:15 > 0:05:20quite classically. We'll put some spices on top, maybe with chilli,
0:05:20 > 0:05:25some peppercorn, and put that down to really embed it into it, get some really good flavour.
0:05:25 > 0:05:29I'll make a nice sauce from that, maybe some roasted peppers and chilli into the sauce
0:05:29 > 0:05:32to lift it, and obviously a bit of coconut sauce to follow.
0:05:32 > 0:05:35- And maybe try to do a bit of a curry as well to go with it.- Ooh.
0:05:35 > 0:05:39- Delicious.- Are you feeling hungry? - Very.- I'm starving!
0:05:39 > 0:05:43Ladies and gentlemen, let's hear it for Louise and Richard.
0:05:43 > 0:05:44That sounds delicious!
0:05:44 > 0:05:48Ladies and gentlemen, the competition has already began
0:05:48 > 0:05:50between our chefs, but how will they fare in 20 minutes?
0:05:50 > 0:05:54We're about to find out as I say ready, steady, cook.
0:05:54 > 0:05:58- OK.- Right, Jon, if you can get the potatoes on, please.
0:05:58 > 0:06:01- Are you feeling confident, James? - I don't know yet.
0:06:01 > 0:06:03- You don't know.- I never know.
0:06:03 > 0:06:06- OK.- Ah yes, so Jon, if you can cut them in half.- Yeah.
0:06:06 > 0:06:08Get these in a pan,
0:06:08 > 0:06:11and I've got a... We use water from the kettle...
0:06:11 > 0:06:13Mmm-hmm.
0:06:13 > 0:06:15Ains, just bear with me.
0:06:15 > 0:06:21- OK.- I'm just going to get a few pans on the go.- Rather sharp knives here Jon, so do be a bit careful.
0:06:21 > 0:06:22I'll try to keep my fingers on!
0:06:22 > 0:06:25Do you like your tools nice and sharp?
0:06:25 > 0:06:28I once bought my wife a Christmas present, a knife sharpener.
0:06:28 > 0:06:32She didn't think it was the most romantic present she'd ever received.
0:06:32 > 0:06:35- They do work, though? - They make a huge difference.
0:06:35 > 0:06:38- I use this.- Yeah? - Which is the greatest...
0:06:38 > 0:06:41- Isn't that a diamond steel one? - Yeah, diamond one.
0:06:41 > 0:06:45You get it very, very sharp. All you do is you just keep using it.
0:06:45 > 0:06:47You sharpen it every time you use your knife basically.
0:06:47 > 0:06:50- Give it a quick rub every time you use it.- Right, OK.- OK.
0:06:50 > 0:06:53- Let's talk fish. - LAUGHTER
0:06:53 > 0:06:56I don't know what they're laughing at!
0:06:56 > 0:06:57- OK.- OK.
0:06:57 > 0:07:00So on to the fish. I'm going to use the fillets.
0:07:00 > 0:07:03This has been scaled which is great, it's saved me a bit of time.
0:07:03 > 0:07:05Off with the head.
0:07:05 > 0:07:07OK? And we're just going to get rid of that.
0:07:07 > 0:07:11OK. You happy? You know how to do a bit of filleting, Jon?
0:07:11 > 0:07:15- I wouldn't dream of even trying that. - Of course you would!- Not too much.
0:07:15 > 0:07:18Go on! You've got to get them to have a go, haven't we, eh?
0:07:18 > 0:07:22- OK. Sharp, flexible knife.- Yeah. - OK, very sharp, flexible knife.
0:07:22 > 0:07:25You see in the middle, there's the backbone of the fish
0:07:25 > 0:07:27so I'm going to use that as a guide.
0:07:27 > 0:07:31I'm going to cut with a long incision down the outside.
0:07:31 > 0:07:34- The idea is, if I quickly show you here...- Chef, do you want this on?
0:07:34 > 0:07:36Yeah, bung them on over there.
0:07:36 > 0:07:39If you can see this there, there are all the bones in the middle.
0:07:39 > 0:07:44I don't want them at all so what we do is we just work down
0:07:44 > 0:07:48and you just keep going back, and basically if the knife clicks
0:07:48 > 0:07:51against the bones you can't go wrong. That's the way I look at it.
0:07:51 > 0:07:54I'm just going to cut through the end piece.
0:07:54 > 0:07:58- OK? Right, Jon...- Yeah, what do you want me to do now?
0:07:58 > 0:08:02I want you to cut through there and straight down. That way, you'll get one fillet.
0:08:02 > 0:08:06- I'm left handed so I'm going to turn it round.- That's fine. You go for it.
0:08:08 > 0:08:10Fingers out of the way.
0:08:10 > 0:08:12Just let the knife do the work. That's it. beautiful.
0:08:12 > 0:08:15- Pull that through.- OK.
0:08:15 > 0:08:17OK. Lovely.
0:08:17 > 0:08:19There we are, there you go.
0:08:19 > 0:08:23- That's not too bad, is it? - Very good. Very good.
0:08:23 > 0:08:26Go on, encourage him, ladies and gentlemen, go on!
0:08:26 > 0:08:28CHEERING AND APPLAUSE Thank you.
0:08:29 > 0:08:31OK, so when we get to that stage this bit here
0:08:31 > 0:08:35is part of the belly fat and also where the insides of the fish were.
0:08:35 > 0:08:38We just cut through them, cut off, trim off the belly fat,
0:08:38 > 0:08:42and then I'm doing this two ways. We're going to do one
0:08:42 > 0:08:44with a salad with a sauce vierge, which I will explain.
0:08:44 > 0:08:48Tomatoes, touch of balsamic. I'm putting olives in it as well.
0:08:48 > 0:08:51I'm scoring the fish. This way it'll cook more evenly and quicker.
0:08:51 > 0:08:55I don't know if you got that, but what the chef did there is give it a bit of a squeeze
0:08:55 > 0:08:59as he was cutting it to create that little fanned out bit there
0:08:59 > 0:09:02which allows that not to bend up curl up when you cook it.
0:09:02 > 0:09:05- Is that right? - Yeah.- OK. Very nice indeed.
0:09:05 > 0:09:08And then, we're going to repeat that process on the other side.
0:09:08 > 0:09:11If I turn this round so you can see.
0:09:11 > 0:09:13Repeat that process down the backbone of the fish,
0:09:13 > 0:09:15put your knife in, cut through to the tail.
0:09:15 > 0:09:17- He needs a job. - There you go.- He needs a job
0:09:17 > 0:09:20and we're going to have a look at another job there.
0:09:20 > 0:09:22We're going to leave the red kitchen and go into the green one.
0:09:22 > 0:09:26Here we are, fires, flames, all sorts of things going on here.
0:09:26 > 0:09:29This is a real kitchen. Are you getting into this?
0:09:29 > 0:09:31Yes, I certainly am. He's quite scary, actually.
0:09:31 > 0:09:34- He is quite scary.- In a good way. He's bossing me about.
0:09:34 > 0:09:37You live with a chef. Don't you think chef's are generally scary?
0:09:37 > 0:09:39Oh, in the kitchen definitely.
0:09:39 > 0:09:41I know. A bit fiery. What are we getting up to?
0:09:41 > 0:09:46OK, what have we got going on? We've got the base of the curry here.
0:09:46 > 0:09:50- Yeah.- So the onions are in the pan, just cooking that nice and gently.
0:09:50 > 0:09:55Not too much colour, just want to get nice flavours being released, then I'm going to add the duck.
0:09:55 > 0:10:00Just curry powder, or do you cook your spices out, like cumin, and grind them down?
0:10:00 > 0:10:03Absolutely. I like to. I'm a little bit tight for time today.
0:10:03 > 0:10:06- OK, so just straight in with the curry powder maybe.- Yeah.
0:10:06 > 0:10:11- We're going to colour off the duck, then we add the curry powder.- Mmm-hmm.
0:10:11 > 0:10:14- Bit of turmeric as well.- OK. - Then we add a bit of clove...
0:10:14 > 0:10:16I've got a bit of cayenne here.
0:10:16 > 0:10:18Just a small amount of cardamom. A bit of cayenne is good.
0:10:18 > 0:10:20Sorry to interrupt, is that too thick?
0:10:20 > 0:10:23- Perfect. Now do the same again. - There we are.
0:10:23 > 0:10:24We have some fresh ginger here.
0:10:24 > 0:10:27- Yeah, we're going to add that. - Lovely.- I'm not there yet.
0:10:27 > 0:10:31I'm going to cook these spices down. They're like herbs, spices.
0:10:31 > 0:10:36You must get them in early, get them cooking and get them releasing all these lovely flavours.
0:10:36 > 0:10:39- So it's not too raw at the end.- Absolutely not.
0:10:39 > 0:10:42You get a bit powdery on the top of the mouth.
0:10:42 > 0:10:44- Five minutes gone already. - You're kidding!
0:10:44 > 0:10:47- I've just put the kettle on. - Then we'll add some stock,
0:10:47 > 0:10:51then the coconut milk. We're going to finish this off with a bit of chilli
0:10:51 > 0:10:54and the lime right at the end, make a really nice, light froth.
0:10:54 > 0:10:58- That sort of Thai-style curry is very light...- Sure.
0:10:58 > 0:11:02- Quite runny, the sauce is nice really nice, you can pour on to...- Lovely.
0:11:02 > 0:11:05- The lovely, lovely rice. - Looking forward to that.
0:11:05 > 0:11:07So we've got the other duck breast in here.
0:11:07 > 0:11:10Red wine, cardamom, coriander, black pepper,
0:11:10 > 0:11:14that's now going to go into the oven, and a touch of honey.
0:11:14 > 0:11:16Not too much honey, I don't want this too sweet.
0:11:16 > 0:11:18Too sweet or, of course, it will burn, won't it?
0:11:18 > 0:11:23- You don't want to put too much on. - Keep an eye on that.- It will caramelise too quick.
0:11:23 > 0:11:26- Enough, Chef?- Perfect. - I think that's wonderful, you've got plenty. That's fine.
0:11:26 > 0:11:29You've got two gorgeous girls at home, Mia and Scarlett?
0:11:29 > 0:11:33- Yes.- So when you get home from work, you've been at the Beeb all day long
0:11:33 > 0:11:37- presenting the news, do you take them straight down to daddy's pub for a meal?- I wish!
0:11:37 > 0:11:41I wish he'd bring some back, but he never does so it's down to me.
0:11:41 > 0:11:45- Always let you down these chefs! - I know, it's really disappointing.
0:11:45 > 0:11:48I do my own homemade fish fingers which I'm quite proud of.
0:11:48 > 0:11:51Homemade fish fingers. Quite impressive, that, eh?
0:11:51 > 0:11:55They love them, which is amazing. It's quite good for them to eat.
0:11:55 > 0:11:58- Can you do that for me?- Yes. - Do they have a favourite? Are you comfortable peeling?
0:11:58 > 0:12:04They have a favourite. It's, yes, slightly embarrassing, it's tuna pasta. Really difficult.
0:12:04 > 0:12:06- Oh.- So you do pasta, right?- Yeah.
0:12:06 > 0:12:10Get a tin of tuna, mix it with mayonnaise and they love it!
0:12:10 > 0:12:15I'm sure! And do you like the transition from radio to TV? You started off in Radio 5, didn't you?
0:12:15 > 0:12:18I started in Radio 5, Five Live, which was brilliant.
0:12:18 > 0:12:20I love radio. Shall I do that?
0:12:20 > 0:12:23You can go with that. It's such a personal media, radio.
0:12:23 > 0:12:28It's fantastic. I used to love the listeners as well because you say something wrong,
0:12:28 > 0:12:32and in two minutes you get 50 texts saying, "I can't believe you said X, Y and Z."
0:12:32 > 0:12:35- I loved it.- You don't get that same response on TV...- No.
0:12:35 > 0:12:38Is it more challenging? I know you've got to dress up, you've got to have make up,
0:12:38 > 0:12:42- the outfit, because you're hidden on radio.- Yes.
0:12:42 > 0:12:45- Do you find it more challenging? - It's a different kind of challenge.
0:12:45 > 0:12:51There is something, it sounds a bit silly, but quite special about that red light that goes on
0:12:51 > 0:12:56- and you know that actually between you and everything going wrong is not much any more.- Sure.
0:12:56 > 0:12:58- That's live TV, isn't it?- Yes. Live.
0:12:58 > 0:13:01We forget that, but also famous for Around The World In 80 Days.
0:13:01 > 0:13:06The BBC have just re-enacted Around The World In 80 Days 20 years on
0:13:06 > 0:13:11and they did six pairs, or people who did it, and I went from Mongolia, through Russia,
0:13:11 > 0:13:14South Korea, and hence I'm pleased we're doing Asian cooking.
0:13:14 > 0:13:19- That's where you got the idea from. - That's where it came from. - I was going to ask you that.
0:13:19 > 0:13:24And then on a container ship across the Pacific with Bill Turnbull, which was brilliant.
0:13:24 > 0:13:26- Favourite food? - How's that papaya coming along?
0:13:26 > 0:13:30- Oh, look at that!- I'm supposed to have peeled it and I haven't.
0:13:30 > 0:13:34Don't worry about it. Chef, what are you going to do with it? Dice it up?
0:13:34 > 0:13:37Yeah. We're going to make a puree in the blender down the bottom.
0:13:37 > 0:13:40Dice it up, turn it into the blender...
0:13:40 > 0:13:43- and then just puree it for me. - OK. Blender up there.
0:13:43 > 0:13:47Straight away after that, we need that bit of cream, please.
0:13:47 > 0:13:50- OK.- So bossy, aren't they, these chefs?
0:13:50 > 0:13:53We love it, we love it! Oh, gorgeous. There we are, Chef.
0:13:53 > 0:13:56We ate lots of weird food like borsht.
0:13:56 > 0:14:00We went on the Trans-Siberian Express and you know that Russian beetroot soup?
0:14:00 > 0:14:01Is the food a bit repetitive?
0:14:01 > 0:14:05- Do you find that part of the world...?- It is when you can't speak Russian.
0:14:05 > 0:14:10- You just order the same thing. - You're familiar with it. I just thought I'd give this a peel.
0:14:10 > 0:14:14- Thank you so much.- That will get you going. OK?- Yeah. Is that cheating?
0:14:14 > 0:14:16OK, I've got to fly back over the other...
0:14:16 > 0:14:18Chef, what are you reducing down?
0:14:18 > 0:14:21Have you got the coconut in there already, in that broth?
0:14:21 > 0:14:24Yeah I put the coconut milk, now I've put in a bit of spinach.
0:14:24 > 0:14:26Now I'm going to take it off
0:14:26 > 0:14:29and let it just cook through in its own heat for some time.
0:14:29 > 0:14:32- It's going to help tenderise the duck a bit.- OK.
0:14:32 > 0:14:35Because duck can be a bit tough if it's cooked too quickly.
0:14:36 > 0:14:40If I can pinch a little bit of that papaya, not too much, just a very small amount.
0:14:40 > 0:14:45I'm making a cinnamon, honey and papaya...
0:14:46 > 0:14:50- ..bread and butter pudding. - Cinnamon, honey, papaya bread and butter pudding.
0:14:50 > 0:14:52How does that sound? Ooh...
0:14:52 > 0:14:53Ooh!
0:14:53 > 0:14:55Oh, come on!
0:14:55 > 0:14:58- Oooh!- Yes, you're feeling it, now, aren't you, eh?
0:14:58 > 0:15:00- Keep things on the go.- All right.
0:15:00 > 0:15:03Don't forget, all available on our website.
0:15:05 > 0:15:07Let's leave Louise and, of course, Richard.
0:15:07 > 0:15:12He's just pouring that eggy mixture on the top year, bake in the oven.
0:15:12 > 0:15:16That's going to be really, really nice. OK, halfway, guys, halfway.
0:15:16 > 0:15:20We're back over here with Jon and James, see how they're getting on.
0:15:20 > 0:15:23- OK, over here... - Tell us what you're doing, Chef.
0:15:23 > 0:15:26A touch of vanilla is going to go into some cream.
0:15:26 > 0:15:30And also just make sure I don't waste any,
0:15:30 > 0:15:34that goes into the cream with a bit of icing sugar...
0:15:34 > 0:15:39- Yeah.- If I added regular sugar you'd get granules stuck in your teeth.
0:15:39 > 0:15:43- That's why we're using icing sugar. - You're enjoying this, aren't you?
0:15:43 > 0:15:46I reckon this is soft whipped. Do you?
0:15:46 > 0:15:50Ah, yeah, yeah. Put it down, just a bit more. And that's enough.
0:15:50 > 0:15:53- That's it. Lovely, lovely. - Perfect.- Look at that.
0:15:53 > 0:15:56Over here, Ains, over here just quickly.
0:15:56 > 0:15:59- Yeah?- If I can show you this. Teaspoon of coffee.
0:15:59 > 0:16:01- Yeah. Coffee?- Yeah, watch.
0:16:02 > 0:16:04- Coffee, hot water.- Hot water.
0:16:04 > 0:16:08This is my cheat's way of an espresso shot.
0:16:08 > 0:16:12OK. So if you haven't got your espresso machine at home,
0:16:12 > 0:16:15- you don't want to pop down to your local coffee shop...- Very strong.
0:16:15 > 0:16:18You get a concentrated bit of coffee. What are you going to hit that with? The cream?
0:16:18 > 0:16:20- The cream, yeah. Watch.- OK.
0:16:20 > 0:16:25Now as you can see the cream's quite thick whipped. Take the coffee,
0:16:25 > 0:16:28get the bowl to cool it down for you a bit. Obviously I've just put
0:16:28 > 0:16:32boiling water in so you think I'm going to melt that cream loose, right?
0:16:32 > 0:16:34What's this going to be? What's this going to end up?
0:16:34 > 0:16:37We're going to do a coffee whip with chocolate sauce.
0:16:37 > 0:16:39- OK.- And then literally you marble it.
0:16:39 > 0:16:44So the idea is you get these streaks of coffee which are very strong, with sweet cream.
0:16:44 > 0:16:46- A tiny bit more on the top...- Right.
0:16:46 > 0:16:51- Then we won't touch it. straight into the fridge, please. - Should we put that in the freezer?
0:16:51 > 0:16:53- Is there room? - Yeah, pop that in there.
0:16:53 > 0:16:57That will get really cold. So tell us about journalism, where did that begin?
0:16:57 > 0:16:59I don't know, I had to find a job after university
0:16:59 > 0:17:03and I had a friend who started doing it and I thought, "This is the life."
0:17:03 > 0:17:07I started off in local radio, had a fantastic time in Southhampton.
0:17:07 > 0:17:10- I then moved up to London in radio and...- Yeah, BBC News 24.
0:17:10 > 0:17:12BBC News 24, yeah.
0:17:12 > 0:17:17Chief political correspondent for them and then became a foreign correspondent, moved out to Paris.
0:17:17 > 0:17:21- Thought, "this is the life." - What was Paris like? Don't quickly whisk over that!
0:17:21 > 0:17:25Fabulous. Four years in Paris, except they did send me to Iraq and Afghanistan in that time
0:17:25 > 0:17:29when there were wars going on so that was kind of a bit stressful..
0:17:29 > 0:17:31- Wow.- ..being in those sort of places.
0:17:31 > 0:17:34- This is stressful.- Is that what every journalist wants?
0:17:34 > 0:17:38Do you want to be in the war zones or where the action is, not necessarily a war zone?
0:17:38 > 0:17:41You want to be where the big story is. So when people go,
0:17:41 > 0:17:45when you get that phone call, and it does happen. "How fast can you get to the airport?"
0:17:45 > 0:17:49You say, "Two hours?" You've got an hour and a half, that's when the flight leaves and you...
0:17:49 > 0:17:52Can you squeeze some lemon for me?
0:17:52 > 0:17:54- Yeah.- Just the one? What else is going in?
0:17:54 > 0:17:56That's going in the vierge, which is here.
0:17:56 > 0:17:59Tomatoes, olives, touch of balsamic. I'll put them in at the end.
0:17:59 > 0:18:03When you're in these places, feeding yourself is quite a big issue.
0:18:03 > 0:18:06- Mmm.- Having clean water and making sure you've got all that.
0:18:06 > 0:18:09- When I was in... I went to Hurricane Katrina...- Mmm-hmm.
0:18:09 > 0:18:15The main problem we had there was because there was no running water, just food hygiene, staying well,
0:18:15 > 0:18:19and that was the hostile environment that we had to deal with.
0:18:19 > 0:18:23You don't think about it. We see you report on the news, we just accept
0:18:23 > 0:18:24they're there, they get on with it.
0:18:24 > 0:18:29That's not the case. And I've got to take you to your meetings
0:18:29 > 0:18:33with all these famous world leaders, how do you charm them?
0:18:33 > 0:18:35The likes of our own Tony Blair, Gordon Brown?
0:18:35 > 0:18:37We sit opposite them.
0:18:37 > 0:18:42We want to get stuff out of them, they're guarded, they want to protect, don't want to say too much.
0:18:42 > 0:18:47You've just got to try and approach them as human beings, try to speak to them normally, and also
0:18:47 > 0:18:52make them think that just as we've got an audience, they've got an audience,
0:18:52 > 0:18:55and if they talk in jargon no-one's going understand a word they say.
0:18:55 > 0:18:59- So I say, "What does that mean just in plain terms?"- Loosen them up.
0:18:59 > 0:19:03- Just try and be a bit more human with them.- It's not always that easy, is it?
0:19:03 > 0:19:07- No!- When the election gets closer, it's going to become more difficult.
0:19:07 > 0:19:11It's like trying to get your chef to cook the perfect meal for you!
0:19:11 > 0:19:15- It's all happening here now. Is this a bit of tempura you've got here?- Yes, it is.
0:19:15 > 0:19:19You're gonna take that fish, dip that in there, get that in there.
0:19:19 > 0:19:23You're going to pop that into hot oil, wait, it's the lightest crispiest batter...
0:19:23 > 0:19:24I know, it's fantastic...
0:19:24 > 0:19:29- I had no idea that you use fizzy water for this.- Oh, what's this?
0:19:29 > 0:19:32- That's the pine nuts. - Yeah?- Crushed up pine nuts.- OK.
0:19:32 > 0:19:35He's getting that in there. Have a look at this.
0:19:35 > 0:19:40The idea is lay the fish away from yourself, take the excess with the pine nuts, bearing in mind it's
0:19:40 > 0:19:43ice water, flick the rest on top and by flicking this creates air.
0:19:43 > 0:19:48This will give you a crispier batter. Flick the pieces.
0:19:48 > 0:19:51What a lovely tip that is. OK... Oi, what you lot doing down there?
0:19:51 > 0:19:53Can I just...? Breaking news!
0:19:53 > 0:19:56- Yeah.- Breaking news, I think they're breaking things over there!
0:19:56 > 0:19:58Breaking news...!
0:19:59 > 0:20:01We're going to go where the action is.
0:20:01 > 0:20:06Four minutes to go, and what wonderful colours there, ladies and gentlemen. OK. But guess what?
0:20:06 > 0:20:12The top story has now moved, we're going over to the green kitchen and get a report live.
0:20:12 > 0:20:15Louise is here. Louise Minchin, what is happening? Oh, my word!
0:20:15 > 0:20:19- What has gone on here?- Don't ask. - Oh, dear.- Look, look, look!
0:20:19 > 0:20:22I told you I wasn't very good. I can't believe I've done that!
0:20:22 > 0:20:24- Are you all right?- No, I'm fine.
0:20:24 > 0:20:27That's all I'm concerned about, that you're all right.
0:20:27 > 0:20:30- I'm just concerned about the food. - There we are, darling.
0:20:30 > 0:20:33Oh, Ainsley, that's lovely!
0:20:33 > 0:20:37- Are we going to have enough time to put...?- I'm not saying stop it!
0:20:37 > 0:20:40- There you go. Just stop it! - HE LAUGHS
0:20:40 > 0:20:42We've only got a couple of minutes to go.
0:20:42 > 0:20:45- Please be very careful, we've got broken glass.- I'll be careful.
0:20:45 > 0:20:49Beautiful. I know, it was a lovely dessert, but don't worry about that.
0:20:49 > 0:20:52- But the idea is still in the glass. - Chef, what can I do?
0:20:52 > 0:20:54Just look at that piece of duck, ladies and gentlemen.
0:20:54 > 0:20:57Look how gorgeous that duck looks.
0:20:57 > 0:21:01We've got about a minute and a half to go. Very, very little time.
0:21:01 > 0:21:03- OK, Louise...- Yes.- In one minute...
0:21:03 > 0:21:07- Yes.- ..get the bread and butter puddings out of the oven for me.
0:21:07 > 0:21:10- OK.- Do you trust me?- We're going to dust them with the icing sugar...
0:21:10 > 0:21:14- Let's just get the right cloth for you.- I'll do this.- In front of me.
0:21:14 > 0:21:18- Dust them with icing sugar. - Which is just in front of me. - Yes.- Wow, look at those.
0:21:18 > 0:21:22That's beautiful. Look at that! He did beautifully!
0:21:22 > 0:21:25CHEERING
0:21:25 > 0:21:28- One minute to go.- They're perfect.
0:21:28 > 0:21:30Just a dusting of icing sugar. Don't go mad.
0:21:30 > 0:21:32Fish. On the fish, around it.
0:21:34 > 0:21:37Get them tomatoes off that tray and put them next to it, yeah.
0:21:40 > 0:21:43OK, ladies and gentlemen, look at the food, look at it all unfold.
0:21:43 > 0:21:47About 20 minutes ago we just had a couple of bags of ingredients.
0:21:47 > 0:21:51- We've got 35 seconds for the chefs to get the food on the plate.- Come round this side.
0:21:51 > 0:21:55Audience, you are voting for what the chefs did with the ingredients they were given.
0:21:55 > 0:21:59Have they impressed you enough? Think about it before you press that button.
0:21:59 > 0:22:02- You come over this side.- Yeah.- Mint. - Mint?- Yeah, in a bowl behind...
0:22:02 > 0:22:06- 20 seconds.- That's it.
0:22:08 > 0:22:12Get ready to count down any moment now. OK, here we go.
0:22:15 > 0:22:18Ten, nine, eight,
0:22:18 > 0:22:22seven, six, five, four,
0:22:22 > 0:22:25three, two, one.
0:22:25 > 0:22:27Stop cooking!
0:22:27 > 0:22:30Well, done, well done.
0:22:33 > 0:22:36OK, let's check out today's menu.
0:22:36 > 0:22:41In the red kitchen James and Jon have come up with pancetta wrapped fillet of red mullet
0:22:41 > 0:22:45with crushed potatoes, roast asparagus and sauce vierge.
0:22:45 > 0:22:49Followed by Jon's pine nut tempura of red mullet with roasted tomatoes and lemon.
0:22:49 > 0:22:56Roasted asparagus, pancetta, olive salad with poached egg and croutons and finally, marbled coffee cup,
0:22:56 > 0:23:00caramel fingers and a rich chocolate sauce.
0:23:00 > 0:23:04In the green kitchen Richard and Louise have been equally busy, shatteringly so.
0:23:04 > 0:23:07There we have Thai duck noodle broth with fresh spinach and chilli,
0:23:07 > 0:23:11roasted duck breast with mixed spices, stewed peppers and red wine sauce.
0:23:11 > 0:23:15Thai duck curry with coconut and ginger.
0:23:15 > 0:23:18Papaya, cinnamon and ginger bread and butter pudding with lime cream
0:23:18 > 0:23:22and finally, Louise's smashing papaya and mousse.
0:23:22 > 0:23:24CHEERING AND APPLAUSE
0:23:24 > 0:23:27Doesn't the food look good, ladies and gentlemen?
0:23:27 > 0:23:30I've got a feeling it's going to taste fantastic, too.
0:23:30 > 0:23:31- Pick up your cutlery.- Dig in.
0:23:31 > 0:23:34- It looks sensational. - Go for a bit of this, yeah.
0:23:34 > 0:23:36Tell us what you've done here.
0:23:36 > 0:23:41We split the fish in two ways. One, we wrapped in the pancetta, I put some sage leaves in,
0:23:41 > 0:23:45crushed down the potatoes, olive oil. We've cooked them first with a bit of mint, olive oil,
0:23:45 > 0:23:50salt and then I finished it with a bit of lemon because the rest of the lemon that Jon squeezed
0:23:50 > 0:23:55we roasted the asparagus, the tomatoes, the olives as well, added the lemon juice at the end
0:23:55 > 0:23:58and some basil and parsley, sauce vierge, touch of balsamic.
0:23:58 > 0:24:01- That tastes so fresh, so zesty... - That's the idea.
0:24:01 > 0:24:04- It's the Mediterranean.- Absolutely.
0:24:04 > 0:24:06You feel yourself there with the Cyprus trees...
0:24:06 > 0:24:09You can catch all this too, ladies and gentlemen, check out
0:24:09 > 0:24:12the website, recreate these recipes yourself. Have a go, please.
0:24:12 > 0:24:16- Now you know how to do a tempura. - I've got confidence now.
0:24:16 > 0:24:18I haven't squeezed my lemon. Thank you.
0:24:18 > 0:24:21You can see the fish, if we turn this round, the fish,
0:24:21 > 0:24:23it's just cooked through, it's how you want it.
0:24:23 > 0:24:27It's not too flaky, it holds together well, it should be very light and crispy.
0:24:27 > 0:24:31- It's batter, but it's so light, it melts in your mouth.- It pops.
0:24:31 > 0:24:34- It pops. It just goes...- Fizzy water.
0:24:34 > 0:24:39- Extraordinary, the fizzy water combination. I have never seen that done before.- There you go.
0:24:39 > 0:24:42The idea is exactly the soft poached egg.
0:24:42 > 0:24:44Oh, look at that over those vegetables.
0:24:44 > 0:24:48Croutons in there, the rest of the pancetta,
0:24:48 > 0:24:51release the oil from the fat and then use that as the base dressing.
0:24:51 > 0:24:53Finish the croutons in it, asparagus.
0:24:53 > 0:24:56- This is the poshest egg and bacon I'm ever going to taste.- Yes!
0:24:56 > 0:24:58This is caramel fingers.
0:24:58 > 0:25:03So it's sliced bread, hot pan, caramel both sides, you've got to be very careful.
0:25:03 > 0:25:06- The marbled mousse, and then I did a chocolate sauce...- Thank you.
0:25:06 > 0:25:10..cocoa powder, water, sugar and then cooked it down really fast,
0:25:10 > 0:25:12and you get a really rich sauce.
0:25:13 > 0:25:15Yeah, have a bit of that.
0:25:18 > 0:25:21- That is so naughty!- Oh, that is what we like, isn't it?
0:25:21 > 0:25:24We like a bit of naughtiness! James and Jon, ladies and gentlemen.
0:25:26 > 0:25:28Good job.
0:25:31 > 0:25:34- Oh, I nearly ended up in your arms, didn't I?- Again!
0:25:34 > 0:25:37It was all that stuff we've had on the floor.
0:25:37 > 0:25:39You pick up your cutlery and have a go too.
0:25:39 > 0:25:42Lots of lovely flavours. Shall we start off with the broth?
0:25:42 > 0:25:44So, I used my duck trimmings.
0:25:44 > 0:25:48I cut the duck down into the two areas, all the trimmings and all the fat.
0:25:48 > 0:25:53I cooked down a little bit of onion, some ginger and some chilli.
0:25:53 > 0:25:57We extract duck flavours on top, passed that through a sieve
0:25:57 > 0:26:00and then that's when we added the noodles, the coconut milk,
0:26:00 > 0:26:03a bit of lime juice, coriander, spinach and a bit of fresh chilli.
0:26:03 > 0:26:05Are those flavours coming through?
0:26:05 > 0:26:10Fantastic. The chilli I thought was going to be too hot, but it's not. It's perfect and it's lovely
0:26:10 > 0:26:14and creamy, and you can't call that a broth, it's not a broth.
0:26:14 > 0:26:18- It's got to have a more romantic name because it's just delicious. - Let's call it Louise's broth then!
0:26:18 > 0:26:22- Well, yes.- Roast duck, I cooked half the duck breast...- I can't do that.
0:26:22 > 0:26:24You can, you can do all of it.
0:26:24 > 0:26:28..roasted it and then we added some pepper, ground ginger, coriander,
0:26:28 > 0:26:31and some cardamom, which I ground down in a pestle and mortar,
0:26:31 > 0:26:35put those on top of the skin and caramelised them off, extracted those flavours.
0:26:35 > 0:26:41Bit of honey, red wine, nob of butter last minute to create the sauce, and then we let it rest in the juices,
0:26:41 > 0:26:44and it's... I had a taste, the end bit, and it's so tender.
0:26:44 > 0:26:49Fantastic. Just look at that, ladies and gentlemen. You can see that is wonderfully tender.
0:26:49 > 0:26:51Amazing flavours there as well.
0:26:51 > 0:26:54- And was that red wine sauce. - Red wine, yeah.
0:26:54 > 0:26:57Beautiful flavours, and tender as well.
0:26:57 > 0:27:02Have a go on the curry. We cooked down the onion and the duck, then we added our curry powder,
0:27:02 > 0:27:06the cumin, the cardamom, cooked those out for some time to release those flavours,
0:27:06 > 0:27:12then stock went on top and then we just let that stew away.
0:27:12 > 0:27:14Coconut milk to finish, bit of coriander,
0:27:14 > 0:27:16sesame oil, touch of spinach.
0:27:16 > 0:27:20Because you had such a large bag of spinach I used it in several areas.
0:27:20 > 0:27:24Beautiful. That is creamy, and a completely different taste from this curry.
0:27:24 > 0:27:26- Not too spicy. - Less spicy, but delicious.
0:27:26 > 0:27:30- Delicacy in the flavours.- Well, this will calm you down a little bit.
0:27:30 > 0:27:32We've got cinnamon, papaya, honey...
0:27:32 > 0:27:34- Oh, excuse me. - A little bit of ginger in there.
0:27:34 > 0:27:36This is a bread and butter pudding, quick and simple.
0:27:36 > 0:27:40- Whisked up the eggs with the cream, a bit of milk... - I love bread and butter pudding.
0:27:40 > 0:27:46- Here we are.- We've served this with a yoghurt, lime yoghurt.
0:27:46 > 0:27:49- Very light, very easy.- There is the papaya. Does it all work well?
0:27:49 > 0:27:51I love bread and butter pudding and I...
0:27:51 > 0:27:55I'm glad I put papaya into there before it ended up on the floor.
0:27:55 > 0:27:56We wouldn't have had that if I had my way.
0:27:56 > 0:28:00That is beautiful and I would have never thought of doing with papaya.
0:28:00 > 0:28:04- It could go with anything. - Really tasty.- Not much of this, however it should taste well.
0:28:04 > 0:28:07- You blended the fresh papaya... - I warned you about my presentation skills,
0:28:07 > 0:28:11- but I think that is an improvement on what I smashed.- The first go. Is that why smashed it?
0:28:11 > 0:28:14- No.- All the way down, go on, straight up there.
0:28:14 > 0:28:18We blended up the papaya, bit of white wine and ginger, put that in the bottom of the glass,
0:28:18 > 0:28:20and then we whisked up some cream, a bit of yoghurt,
0:28:20 > 0:28:23icing sugar and then folded through the puree.
0:28:23 > 0:28:27- And the result? - Delicious and I do wish there was more, but it's on the floor.
0:28:27 > 0:28:29Oh, don't worry. Louise and Richard.
0:28:29 > 0:28:33APPLAUSE
0:28:33 > 0:28:36I agree with you, ladies and gentlemen, the food looks absolutely stunning.
0:28:36 > 0:28:39Difficult to tell who's going to win. Is it going to be Jon and James
0:28:39 > 0:28:45or Louise and Richard? I have no idea, but all will be revealed in a matter of seconds.
0:28:45 > 0:28:50Please, audience, pick up your keypads and will you all vote now. Let's have a look at this.
0:28:50 > 0:28:55Are you in the mood for a bit of duck or are you in the mood for a bit of red mullet?
0:28:55 > 0:28:56We're about to find out.
0:28:56 > 0:28:58OK, the boards are now filled.
0:28:58 > 0:29:01Come on, computer, sort this out. Who has won today's 20-minute challenge?
0:29:01 > 0:29:05And you can see it's a red kitchen win!
0:29:05 > 0:29:07APPLAUSE AND CHEERING
0:29:07 > 0:29:08Oh!
0:29:10 > 0:29:11Oh!
0:29:11 > 0:29:16Stunning, come over here you, there you go.
0:29:16 > 0:29:19And there's your Ready Steady Cook winner's plate
0:29:19 > 0:29:22and I'm sure you'll be reminding Louise of that for a very long time, won't you?
0:29:22 > 0:29:24I'll just present next to her going...
0:29:24 > 0:29:28- What about your charity, Jon? - I'm going to give the money to the Prince's Trust,
0:29:28 > 0:29:33which is a fantastic charity that Prince Charles set up and it does amazing work for..
0:29:33 > 0:29:36- It certainly does.- ..neglected children who need a lot of help
0:29:36 > 0:29:38- so I'd like the money to go there. - Thanks very much.
0:29:38 > 0:29:42- Great to have you on the programme. Well done to you too, chef.- Cheers.
0:29:42 > 0:29:46- Excellent. - Oh, I feel like I've left chef down. - When he's holding up his plate
0:29:46 > 0:29:49- you could be sipping away at your cup of tea.- Lovely. Thank you.
0:29:49 > 0:29:52- Your Ready Steady Cook mug. Thanks for coming on.- I've enjoyed it.
0:29:52 > 0:29:57- You'll have to come back for revenge one day.- I'll make sure I cover my toes so I don't mess up.
0:29:57 > 0:30:00- We don't mind that. Richard... - Cheers, thanks.- Superb food.
0:30:00 > 0:30:04Ladies and gentlemen, what can I say? Louise Minchin and Jon Sopel.
0:30:04 > 0:30:05APPLAUSE
0:30:05 > 0:30:08See you later.
0:30:08 > 0:30:10Time for today's quickie bag challenge.
0:30:14 > 0:30:20Ladies and gentlemen, this is Kate Colquhoun who has quite a serious challenge for our chefs today.
0:30:20 > 0:30:24- Tell them all about it, Kate. - I've brought along my leftovers from last night
0:30:24 > 0:30:28and I'd like to challenge you guys to make something worthy of a dinner party.
0:30:28 > 0:30:30Wow. Have you had it in the fridge? You haven't left it out?
0:30:30 > 0:30:34- It's been in the fridge!- OK. All right.- It's properly wrapped.
0:30:34 > 0:30:37- Great, she brought a doggy bag. - Well, give us your bag over here.
0:30:37 > 0:30:40- Will you come over and have a bit of a try afterwards?- I'd love to.- OK.
0:30:40 > 0:30:43But for the moment, ladies and gentlemen, Kate Colquhoun.
0:30:43 > 0:30:46APPLAUSE
0:30:49 > 0:30:52It's horrible to think what people do with their waste, isn't it?
0:30:52 > 0:30:56- You don't know quite what to expect. - We create far too much waste. - Far too much waste.
0:30:56 > 0:31:00I'm going to have a little chat with Kate about that shortly.
0:31:00 > 0:31:01Puy lentils, we've got a bit of salmon there.
0:31:01 > 0:31:06Half-eaten cheese, half a bag of lettuce, baby-leaf herb salad.
0:31:06 > 0:31:07How many times do we through this away?
0:31:07 > 0:31:11- Yeah.- So many of us throw our little lettuce leaves away.
0:31:11 > 0:31:12We want to know something to do with it.
0:31:12 > 0:31:16- A banana that's turning a little bit black.- Mm-hm.
0:31:16 > 0:31:20Yeah, and, of course, a couple of nice fresh tomatoes.
0:31:20 > 0:31:24But what about our chefs? What ideas will they come up with for Kate so she doesn't have to waste?
0:31:24 > 0:31:27First up, James.
0:31:27 > 0:31:29Right.
0:31:29 > 0:31:32Actually, it's better than I thought
0:31:32 > 0:31:34so with this one, what we can do
0:31:34 > 0:31:38is spice up the lentils - bit of balsamic, soy sauce,
0:31:38 > 0:31:40that kind of thing in there.
0:31:40 > 0:31:43Warm the salmon and flake it in there, with the addition of herbs
0:31:43 > 0:31:46and a touch of lemon on the salmon at the end.
0:31:46 > 0:31:50We can do a vegetarian with this. We can do like a crushed potato cake,
0:31:50 > 0:31:53I've got onion in the stores I can use, some herbs.
0:31:53 > 0:31:57We can do some spiced-up broccoli and a chunky tomato sauce,
0:31:57 > 0:31:59melted cheese on it, that kind of thing.
0:31:59 > 0:32:01Got to be a banana split.
0:32:01 > 0:32:06Actually, no, let's do crepes with banana and chocolate sauce.
0:32:06 > 0:32:07Oh, right, OK. Very nice indeed.
0:32:07 > 0:32:12No mention of the lettuce, no wonder that gets left. All right.
0:32:12 > 0:32:16- Salad!- Richard Phillips, let's see what he comes up with.
0:32:16 > 0:32:21Yeah, um, let's take some of the, half the salmon, with the potato,
0:32:21 > 0:32:25let's make a really nice herby fishcake, we'll blend that up
0:32:25 > 0:32:29- to get a...- Yeah, yeah, yeah. - Pane it, get it pan-fried,
0:32:29 > 0:32:31shallow-fry that off.
0:32:31 > 0:32:37Bit of tomato, olive oil, lemon juice to make a very quick, simple dressing to go with the fishcake.
0:32:37 > 0:32:39We'll make like a rissole with these.
0:32:39 > 0:32:42We'll sort of, um bit of grated cheese,
0:32:42 > 0:32:45crush the broccoli and the other half of the potatoes,
0:32:45 > 0:32:48again we'll pan fry this. A nice vegetarian starter.
0:32:48 > 0:32:53We'll do a chocolate crepe with a little bit of banana going through it
0:32:53 > 0:32:57and we'll crush the bananas and maybe try and make a butterscotch sauce
0:32:57 > 0:33:02- with some banana going through it. and then a nice bit of salad on the side.- Lovely, lovely, lovely.
0:33:02 > 0:33:06Both chefs have come up with some really challenging ideas for our foodie audience today.
0:33:06 > 0:33:09Which way will they go?
0:33:09 > 0:33:12Will it be James in the red or Richard in the green.
0:33:12 > 0:33:15Pick up those keypads and vote now. Let's have a look.
0:33:15 > 0:33:21OK, straight away people are making up their minds, others are looking at the chefs thinking, hmm.
0:33:21 > 0:33:25It looks a bit James, is it green, is it red?
0:33:25 > 0:33:28Computer, who won today's ten-minute quickie challenge?
0:33:28 > 0:33:31You can see by one it's a Richard Phillips win. OK.
0:33:31 > 0:33:34And your ten minutes cooking time, chef, starts now.
0:33:34 > 0:33:38- OK, what can we do?- If you could make me some breadcrumbs I can pane, please, Ainsley.
0:33:38 > 0:33:42So breadcrumbs, bit of milk and some eggs cracked.
0:33:42 > 0:33:45That's all I'm going to pane my fishcake with.
0:33:45 > 0:33:49- James is getting a few pans on there. If you could make me a chocolate crepe.- Yeah.
0:33:49 > 0:33:53- And we'll make some caramelised bananas to go down the centre of it. - Yeah.
0:33:53 > 0:33:57- Crepe recipe obviously everyone knows out there.- Yeah.- It's two, one, one.
0:33:57 > 0:34:00So it's two flour... Sorry, two milk, one flour, one egg.
0:34:00 > 0:34:05- OK.- So if you're making a bucket or if you're making sort of a cupful,
0:34:05 > 0:34:08stick to that recipe. Similar to Yorkshire pudding.
0:34:08 > 0:34:11OK. We've got to go back to Kate and ask her,
0:34:11 > 0:34:17how much waste would you say you have on average every week?
0:34:17 > 0:34:19Well, I don't have very much food waste at all,
0:34:19 > 0:34:23but your average Brit wastes about a third of everything they buy,
0:34:23 > 0:34:26so that's one in every three bags just chucked straight in the bin.
0:34:26 > 0:34:29I know, it's extraordinary. We've spoken about this briefly
0:34:29 > 0:34:32on Ready Steady Cook before, but what can people do about it?
0:34:32 > 0:34:37Do you have to start making lists of what you think you might be cooking throughout the week or what?
0:34:37 > 0:34:38Yeah, planning's a great idea.
0:34:38 > 0:34:42It's thinking about what your granny and grandpa used to do. It's old-fashioned common sense.
0:34:42 > 0:34:44You know, make a list, stick to it.
0:34:44 > 0:34:48Buying little and often is great because it reduces packaging,
0:34:48 > 0:34:50it reduces the cost of your bills
0:34:50 > 0:34:53and you don't end up throwing away as much.
0:34:53 > 0:34:57It's quite interesting talking to chefs who have restaurants like Richard and James.
0:34:57 > 0:35:00Guys, do you have much waste in the restaurant?
0:35:00 > 0:35:03I sort of put a bowl in front of my chefs
0:35:03 > 0:35:06and they have to put their waste into the bowl
0:35:06 > 0:35:09and then we go through it. The head chefs and sous chefs
0:35:09 > 0:35:12will go through it and check to make sure they're not creating
0:35:12 > 0:35:17- too much waste.- OK, chef. Flour, egg, breadcrumbs.- Perfect. Thank you.
0:35:17 > 0:35:21I've taken my potato and the salmon, some chopped dill, a little bit of mustard, an egg
0:35:21 > 0:35:25and we've mixed all this up with our fishcake. Is there a pan on there?
0:35:25 > 0:35:29- There's a pan in the middle here. Are you using that, Chef?- Yeah.
0:35:29 > 0:35:30Can we pinch that? Thank you.
0:35:30 > 0:35:33Let's get our fish cake here. It's quite thick.
0:35:33 > 0:35:36I like them quite thick so nice and moist in the centre.
0:35:36 > 0:35:38- Put that on a low heat. - That one's really nice and warm.
0:35:38 > 0:35:42I've put my lentils in with a little bit of red wine vinegar,
0:35:42 > 0:35:43knob of butter, we're going to warm those through.
0:35:43 > 0:35:45A touch of chilli flakes in there as well.
0:35:45 > 0:35:48Anything else I can use, Chef? The broccoli or anything?
0:35:48 > 0:35:54Why don't we saute this broccoli off in a little bit of sesame seed, we'll put it through the salad.
0:35:54 > 0:35:57- No problem.- We're going to make a nice warm salad with the salmon,
0:35:57 > 0:36:02lemon, oil. Some good extra virgin olive oil.
0:36:02 > 0:36:05I've put a little bit of sesame oil in there too.
0:36:05 > 0:36:07And do you want a bit of cheese to go into... What?
0:36:07 > 0:36:11Just some peeled, nice peeled slivers...
0:36:11 > 0:36:15- OK.- Just a nice, very simple tomato,
0:36:15 > 0:36:20- chopped onion and parmesan salad.- OK.
0:36:20 > 0:36:22- Very simple.- Lovely.- Just put that salmon into the oven.
0:36:22 > 0:36:30Obviously it's very important when you are using leftovers that things are chilled down correctly,
0:36:30 > 0:36:35left in the fridge overnight and then it's imperative that it's warmed through correctly as well.
0:36:35 > 0:36:39- James, you all right there, mate? - Yeah.- Your pancakes going to come together?
0:36:39 > 0:36:43Yeah I'm just getting the pan hot and obviously we've got some bananas here.
0:36:43 > 0:36:45Caramel first of all, in with the bananas.
0:36:45 > 0:36:47- Have we got some butter? - Little bit of butter.
0:36:47 > 0:36:51- Let's get this in the oven, want to get it coloured on both sides.. - OK.- Turn it over.
0:36:51 > 0:36:55Shall I put a few bits of broccoli in there for the salad?
0:36:55 > 0:36:57OK, thank you.
0:36:57 > 0:37:00OK, there we are, add a couple more pieces.
0:37:00 > 0:37:02Cheers, Ains. Right that's going in there.
0:37:02 > 0:37:05All right, we're halfway now gentlemen,
0:37:05 > 0:37:07start thinking about how you're going to be presenting this food.
0:37:07 > 0:37:10- Tomatoes there, Chef, too.- Got it.
0:37:10 > 0:37:15Let's go over and find out where our quickie question comes from today.
0:37:15 > 0:37:17Always encouraging the audience to get involved.
0:37:17 > 0:37:21This time it's from Natalie from Hemel Hempstead in London.
0:37:21 > 0:37:24- How are you doing?- I'm fine, thank you.- Very good.
0:37:24 > 0:37:27How else would you cook lentils and what would you serve it with?
0:37:27 > 0:37:32Well, we've got some puy lentils there but there's a whole variety of lentils out there.
0:37:32 > 0:37:36- Gentlemen, who wants to start on this. You're free there, James? - Yeah.
0:37:36 > 0:37:41Lentils. It's one of them old fashioned things, they were hated
0:37:41 > 0:37:44but you can use them in different ways. You can make it into bread believe it or not.
0:37:44 > 0:37:47Lentil rolls are really, really nice. My suggestion from earlier
0:37:47 > 0:37:53which was balsamic vinegar, garlic in there as well, soya sauce, and you spice them up.
0:37:53 > 0:37:57That with a piece of fish or even like a pork steak
0:37:57 > 0:38:01or a lamb chop on, it's just something like an alternative.
0:38:01 > 0:38:03Richard Phillips, what do you think on lentils, Chef?
0:38:03 > 0:38:04Soak them overnight.
0:38:04 > 0:38:09So put them into water, soak them gently overnight just in the fridge
0:38:09 > 0:38:13and then when you cook them it's nice to add lots of flavour to it.
0:38:13 > 0:38:18Smokey bacon trimmings for instance and always add a small capful of white wine vinegar,
0:38:18 > 0:38:24it helps to open up the lentil and it takes on all the flavour, just a little tip for you.
0:38:24 > 0:38:28- That's quite nice.- Yeah.- Looking forward to cooking lentils now? - I am.- Good question.
0:38:28 > 0:38:31Thank you very much indeed. We have puy lentils here,
0:38:31 > 0:38:36slightly different French-style and there's red lentils, brown, all sorts of things.
0:38:36 > 0:38:40The choice is yours of course. OK, blend up, OK Chef, no probs.
0:38:40 > 0:38:43- Tomato dressing for me. - All right, lovely.
0:38:43 > 0:38:46And anything you want in there?
0:38:46 > 0:38:49Just a bit of extra virgin olive oil, red wine vinegar?
0:38:49 > 0:38:52There we go.
0:38:52 > 0:38:54And a bit of that then.
0:38:54 > 0:38:57Didn't think we had a lemon there but we have a lovely lemon here.
0:38:57 > 0:39:01Let's get some salad leaves on the go.
0:39:01 > 0:39:04- OK.- Squeeze of lemon.- Do you want some fresh herbs or not?
0:39:04 > 0:39:10- No, just like that please. Thank you. - OK.- So lemon juice, olive oil, pinch of salt.
0:39:10 > 0:39:15Always dress your salad just before you're going to serve it otherwise the vinaigrette, the acidity...
0:39:15 > 0:39:17- Burns the leaves.- Yeah, absolutely.
0:39:17 > 0:39:22And it goes all wilting, there's no bite to it.
0:39:22 > 0:39:27OK James, you're finishing off. We've got a lovely chocolate omelette there, haven't we?
0:39:27 > 0:39:33So what we... Yeah, caramel pieces, butterscotch sauce,
0:39:33 > 0:39:36touch of cream and then just fed it with a bit of butter at the end,
0:39:36 > 0:39:40not too much and that's how you get this lovely rich, gooey sauce.
0:39:40 > 0:39:43I'm just going to roll this up, in with the banana,
0:39:43 > 0:39:48and because the banana's soft obviously you put it in quite towards the end.
0:39:48 > 0:39:51If it was a bit firmer you could put it in at the beginning
0:39:51 > 0:39:55but because it's soft and old... There's nothing wrong with it,
0:39:55 > 0:39:58just bear that in mind if you are using softer fruits.
0:39:58 > 0:40:02OK, you've got one and a half minutes to go guys. Plenty of time.
0:40:02 > 0:40:05Ha, ha, ha!
0:40:05 > 0:40:07There we are. OK. All coming together now.
0:40:07 > 0:40:11These are your lentils and if you put your cheese so the heat
0:40:11 > 0:40:14of the lentils just going to slightly start to melt that.
0:40:14 > 0:40:17OK, there's your other salad there.
0:40:17 > 0:40:21- Lovely, thank you.- Here's this, I'll just remove the blade.- OK.
0:40:21 > 0:40:25- Could you grab me the fishcakes, Ainsley?- Say that again. Fishcake coming up now, Chef.
0:40:25 > 0:40:27OK one minute to go now, gentlemen.
0:40:30 > 0:40:33OK, let's get that out there.
0:40:33 > 0:40:35- All right, you going to be there, guys?- Yep.
0:40:35 > 0:40:38- Where do you want your salmon cake, Chef?- Just on top of the lentils.
0:40:38 > 0:40:41- OK, there you go.- Thank you.
0:40:43 > 0:40:45Look at that.
0:40:45 > 0:40:48OK. All right then, lovely.
0:40:48 > 0:40:54All right, we've got our chocolate, lovely chocolate, there we are, coming out now.
0:40:56 > 0:40:59- 30 seconds, you're OK with that? - Is there some there?
0:40:59 > 0:41:01I'll get one for you. Here we are Chef.
0:41:01 > 0:41:04Oh, we haven't got that... A little bit of that there.
0:41:07 > 0:41:11- Lovely.- OK, there you go.
0:41:11 > 0:41:14OK, about ten seconds to go, guys.
0:41:14 > 0:41:17- Any last minute garnish? Think about this.- No.
0:41:17 > 0:41:20Nine, eight, seven, six.
0:41:20 > 0:41:25Five, four, three, two, one!
0:41:25 > 0:41:28Stop cooking!
0:41:30 > 0:41:32Oh, that's hot, very hot. Be careful.
0:41:32 > 0:41:37- Come on then, how are you doing? - It's fantastic.
0:41:37 > 0:41:40Good to have you here and thank you for bringing
0:41:40 > 0:41:44the ingredients along but how do you think our chefs have done?
0:41:44 > 0:41:46Using up leftovers isn't usually about making pretty food
0:41:46 > 0:41:50- but I think you've made it look fantastic.- Have a bit of a taste.
0:41:50 > 0:41:52I think you're going to go straight for your fishcake.
0:41:52 > 0:41:55You've got salmon, potato, I put a little bit
0:41:55 > 0:41:59- of broccoli, egg, a touch of mustard...- Mm hmm.
0:41:59 > 0:42:00Chopped dill, chopped chervil.
0:42:00 > 0:42:05Mixed together. Flour, egg, into the breadcrumbs, pan-fried that off.
0:42:05 > 0:42:09And into the oven so I made quite a thick one, it's good for two, that one.
0:42:09 > 0:42:12And then the lentils, just cooked down a little red wine vinegar,
0:42:12 > 0:42:16add a few soft herbs and a squeeze of lemon juice and a tomato dressing around the outside.
0:42:16 > 0:42:19Just a very, very quick, very simple salad.
0:42:19 > 0:42:22We dressed the leaves very simply, lemon juice, olive oil,
0:42:22 > 0:42:29and then we've added the warm salmon on top with of the cheese, then just some warmed broccoli.
0:42:29 > 0:42:35So simple but it can sometimes work and I hope it has this time.
0:42:35 > 0:42:41I mean don't forget the classics, sliced beef tomato, parmesan, chopped chives.
0:42:41 > 0:42:43The chives have got an oniony flavour
0:42:43 > 0:42:48so chopped chives on top and parmesan to finish.
0:42:48 > 0:42:51- You very happy with that? - Very happy.
0:42:51 > 0:42:55This is food that would otherwise be in the bin so well done.
0:42:55 > 0:43:00We were delighted to have the lovely Louise and John, come and join us.
0:43:00 > 0:43:03APPLAUSE
0:43:03 > 0:43:05Come on, guys. OK, enjoy your food?
0:43:05 > 0:43:09- Fantastic.- Thanks for joining us on Ready Steady Cook and from all
0:43:09 > 0:43:11of us, see you next time. Bye bye!
0:43:11 > 0:43:14APPLAUSE
0:43:18 > 0:43:21Subtitles by Red Bee Media
0:43:21 > 0:43:24E-mail subtitling@bbc.co.uk