0:00:17 > 0:00:22APPLAUSE
0:00:22 > 0:00:24Hello, how are you? Are you good?
0:00:24 > 0:00:28Lovely, good to have you here. And good to have you here, ladies and gentlemen.
0:00:28 > 0:00:33Welcome to Ready Steady Cook where fabulous food is coming your way in a matter of 20 minutes.
0:00:33 > 0:00:36Let's meet our chefs and special guests. First up in the Green Kitchen,
0:00:36 > 0:00:40joining chef Brian Turner, former England cricket captain, Mike Gatting.
0:00:40 > 0:00:43APPLAUSE
0:00:47 > 0:00:53And in the Red Kitchen, joining chef Nick Nairn, England's ladies cricket captain Charlotte Edwards.
0:00:53 > 0:00:56APPLAUSE
0:01:00 > 0:01:05- When you were at the crease, you were a bit of a winner, weren't you, mate?- Yes.
0:01:05 > 0:01:07What are you like in the kitchen?
0:01:07 > 0:01:09Would you say you are equally good there?
0:01:09 > 0:01:13I'm basic. I'm a very basic, down-to-earth man.
0:01:13 > 0:01:15The basic foods, not too many sauces.
0:01:16 > 0:01:20- Who does the cooking, then? - Well, we do the cooking...
0:01:20 > 0:01:23the boys in our family do the cooking, generally.
0:01:23 > 0:01:25My son, Andrew is very good. Absolutely magnificent.
0:01:25 > 0:01:26Does great Yorkshire puddings.
0:01:26 > 0:01:29You've got to bring them up right... Yorkshire man next to you.
0:01:29 > 0:01:32- I know, I know. - What do you mean, "I know, I know"?!
0:01:35 > 0:01:39I've met one of them before, a bloke called Boycott.
0:01:39 > 0:01:42Is that a tough place to go to play cricket, up in Yorkshire?
0:01:42 > 0:01:47Well, it was always tough. It's a nice place to go to... good fish and chips up there.
0:01:47 > 0:01:50- And excellent liver! - Yes. A bit of lamb's liver there.
0:01:50 > 0:01:54Very nice. I always think chopped tomatoes, you can do lots of things with chopped tomatoes.
0:01:54 > 0:01:58Good for any sorts of things. Nice cabbage, very good.
0:01:59 > 0:02:03- That is not quite as round as it used to be. - He did say basic, didn't he?
0:02:03 > 0:02:04He was dead right.
0:02:04 > 0:02:08- And streaky bacon.- Do you know what, I'm so glad you didn't say pancetta.
0:02:08 > 0:02:12It's streaky bacon, is that.
0:02:12 > 0:02:14And fresh British lamb's liver.
0:02:14 > 0:02:18- Beautiful.- It's a bargain, it's tasty and it's healthy. - How much did you spend?
0:02:18 > 0:02:23- £4.98.- Very good indeed. Within the boundaries there. You're allowed to spend up to a fiver.
0:02:23 > 0:02:26What about you, Brian? You are singing its virtues.
0:02:26 > 0:02:29What would you do with it? Some great stuff there.
0:02:29 > 0:02:33We want to make it fairly basic, but we will try to find a way to get some sweet and sour into it.
0:02:33 > 0:02:38I have never done sweet and sour liver, and I have never had it anywhere, but that might work.
0:02:38 > 0:02:41- Nice and tasty. - You have got the onion there, too.
0:02:41 > 0:02:45Onion, yes. We can find something over here.
0:02:45 > 0:02:52I want to cut some strips, pan fry it and quickly wrap them in bacon, and cook them like little dipping pieces.
0:02:52 > 0:02:53Lovely, OK.
0:02:53 > 0:02:57If we've got a chance we might blitz a little bit in the machine
0:02:57 > 0:03:03and stuff it inside some cabbage leaves as well, like a little hot pate.
0:03:03 > 0:03:07Then we've got cheese on toast... maybe potatoes and cheese.
0:03:07 > 0:03:12- And tomato sauce. Not in the bottle. - All right, then. Good old basic grub.
0:03:12 > 0:03:14- Exactly.- Very nice indeed.
0:03:14 > 0:03:15Brian and Mike.
0:03:15 > 0:03:18APPLAUSE
0:03:18 > 0:03:23Hi, Charlotte, how are you? Welcome to Ready Steady Cook. Good to have you here.
0:03:23 > 0:03:25- Thank you very much.- Lovely.
0:03:25 > 0:03:27Here's a woman who has won everything in cricket.
0:03:27 > 0:03:31You captain the England cricket team, you have won the Ashes, the Twenty20.
0:03:31 > 0:03:33Is there anything you haven't achieved yet?
0:03:33 > 0:03:37Not this year. It's been a hugely successful year for the team, one we've all enjoyed.
0:03:37 > 0:03:40It's been a tremendous year for English cricket.
0:03:40 > 0:03:43Absolutely brilliant. I was at the Oval, it was so, so exciting.
0:03:43 > 0:03:46Brilliant. Now, what about your skills in the kitchen?
0:03:46 > 0:03:49- Do you need the assistance of a chef?- I do, really.
0:03:49 > 0:03:54I lead quite a busy life so I often just chuck things together in the stir-fry pan.
0:03:54 > 0:03:57I'm happy to have the help today from Nick.
0:03:57 > 0:04:00Competitive aims, competitive!
0:04:00 > 0:04:03I told him losing isn't an option today.
0:04:04 > 0:04:08You have got every chance. Give it a good old shake for us, Charlotte.
0:04:08 > 0:04:11That's it, get all that out there.
0:04:11 > 0:04:13OK, so it's a bit of a healthy bag today.
0:04:13 > 0:04:16I have to keep a healthy lifestyle, playing international sport.
0:04:16 > 0:04:22Two chicken thighs, obviously fresh veg, because I come from a farming background,
0:04:22 > 0:04:24and a good source of carbohydrate with rice.
0:04:24 > 0:04:29- Absolutely. How much did you spend? - £4.56.
0:04:29 > 0:04:32A bit under, compared to Mike. Again, a lovely bag.
0:04:32 > 0:04:35There's enough colour there to help you along. What do you think, Chef?
0:04:35 > 0:04:38Yes, it's a nice bag. It is good, honest food.
0:04:38 > 0:04:43There's definitely... I know I get slagged off for making soup all the time,
0:04:43 > 0:04:47but there is a cock-a-leekie type soup going on in there, a broth-type soup.
0:04:47 > 0:04:53We'll bone out one of these chicken thighs and roast that,
0:04:53 > 0:04:58and we will serve that shredded up over some stir-fried rice.
0:04:58 > 0:05:02The other one, I'm not quite sure. We might stuff that...
0:05:02 > 0:05:06take the skin off and stuff it with some duxelle...
0:05:06 > 0:05:10mushrooms and onions chopped together,
0:05:10 > 0:05:14wrap it up in cling film and poach it and then carve that.
0:05:14 > 0:05:18- How does that sound to you, Charlotte?- Absolutely lovely.
0:05:18 > 0:05:22OK. I'm looking forward to see if you can achieve it in the given cooking time.
0:05:22 > 0:05:24Let's hear it for Nick and Charlotte!
0:05:24 > 0:05:26APPLAUSE
0:05:27 > 0:05:29OK, you know what happens now.
0:05:29 > 0:05:34We give our chefs 20 minutes to come up with those fabulous ideas when I say, "Ready Steady Cook."
0:05:36 > 0:05:37Lovely.
0:05:37 > 0:05:41Mike, when you've done that, if you could get the blitzer on here,
0:05:41 > 0:05:45I'm going to give you some liver so we can cool that down a bit afterwards.
0:05:45 > 0:05:49Then you if you get the onion peeled, and some garlic. OK? You get those on the go.
0:05:51 > 0:05:53He's washing his hands.
0:05:53 > 0:05:58How many times a month would you eat liver, Brian?
0:05:58 > 0:06:01Personally, I can eat liver once a week.
0:06:01 > 0:06:06I think it is really good as long as it is fresh, it is fantastic stuff.
0:06:06 > 0:06:08Any preference? Pig's, lamb or calf?
0:06:08 > 0:06:12I think the truth is, you don't eat pig's liver just as liver,
0:06:12 > 0:06:18that you eat calf's liver if you earn as much money as YOU earn.
0:06:18 > 0:06:22And if you earn like WE earn, you try and blag lamb's liver.
0:06:23 > 0:06:28This is the best value for money stuff, this lamb's liver.
0:06:28 > 0:06:30It is really fresh, really good.
0:06:30 > 0:06:35It is good for you, it is healthy. There you go, just blitz it in there.
0:06:35 > 0:06:38Let's get an egg beaten up as well.
0:06:38 > 0:06:42Lovely. OK. You are blitzing that down.
0:06:42 > 0:06:47- That's what you'll wrap in the cabbage?- Just put in half an egg. - Half an egg?
0:06:47 > 0:06:49Yes. We're going to put it in the cabbage.
0:06:49 > 0:06:54Let's get some pans. Nick, any chance I could borrow a bit of rice to make some rice pudding for my friend here?
0:06:54 > 0:06:58Yes, you could have some rice. What would I get in return for that, Mr Turner?
0:06:58 > 0:07:02- I've got a couple of empty cartons. - You'll have to do better than that.
0:07:02 > 0:07:05OK, I can send you Ainsley!
0:07:05 > 0:07:10I'll meet you in the middle and give you some bacon, is that all right?
0:07:10 > 0:07:14- Yes, it's a done deal, mate. Here we go.- Checkpoint Charlie.
0:07:14 > 0:07:17- Always a pleasure.- Go.
0:07:19 > 0:07:20Are you enjoying yourself, boys?
0:07:20 > 0:07:24- We're having a great time!- So you're making a miniature rice pudding?
0:07:24 > 0:07:29- That's right. The kind of stuff we're eating today will go nicely with rice pudding.- OK.
0:07:29 > 0:07:31If you grab a handful of herbs now.
0:07:31 > 0:07:37- Any herbs... let's get some dill and just throw that in there. And some salt and pepper.- Salt and pepper?
0:07:37 > 0:07:43It is quite loose. We'll put a bit of bread in there as well just to tighten it up.
0:07:44 > 0:07:46This was a good idea when it started!
0:07:46 > 0:07:49Suddenly it's not working right.
0:07:49 > 0:07:53- Put that in there as well, OK? - A bit of salt and pepper? - Yes. Give that a whirl.
0:07:53 > 0:07:56- Mike, are you in control? - I'm all right.- He's giving you good directions.
0:07:56 > 0:07:59- We're all right, we're getting there.- I'll come back and see you.
0:07:59 > 0:08:00All right, then.
0:08:00 > 0:08:06Right then, a little bit of excitement going on in Brian's kitchen, trying to get things done.
0:08:06 > 0:08:09He wants to get that liver made as quickly as possible.
0:08:09 > 0:08:11I'll join Nick now. He's got a couple of chicken thighs.
0:08:11 > 0:08:14I love chicken thighs, best value-for-money bit of chicken.
0:08:14 > 0:08:17What about you, Charlotte?
0:08:17 > 0:08:19Do you prefer the breast or the chicken thigh?
0:08:19 > 0:08:22Chicken thighs.
0:08:22 > 0:08:28- Moist.- Absolutely, yes. Moist and Flavoursome.- Why's that? For you it's more flavoursome? Same thing?
0:08:28 > 0:08:32- Yes, definitely.- It is an active joint, that area of the leg, and it makes a huge difference.
0:08:32 > 0:08:36A huge difference. A little bit of olive oil into a pan.
0:08:36 > 0:08:43You can almost get away without any oil at all. Just a tiny drop because the skin will melt and render down.
0:08:43 > 0:08:45I'm going to share something with you, Nick.
0:08:45 > 0:08:49I know you haven't got a potato here, and Charlotte did bring you in rice,
0:08:49 > 0:08:51but your parents were potato farmers, weren't they?
0:08:51 > 0:08:54Absolutely, I grew up on a potato farm.
0:08:54 > 0:08:58Am I right in saying you could grab a potato and just touch it and you know all about the tattie?
0:08:58 > 0:09:01- A little bit, yes.- What's the feel test, then, give us an idea?
0:09:01 > 0:09:04Obviously I've grown up with them.
0:09:04 > 0:09:08We had Maris Piper potatoes,
0:09:08 > 0:09:12which are mainly chip potatoes.
0:09:12 > 0:09:18We used to deliver them in London, so I'm probably more of a chip girl than a jacket potato girl.
0:09:18 > 0:09:21So you must have had potatoes with most meals then?
0:09:21 > 0:09:25- Absolutely.- So you can touch a potato and think...? - That's a good potato, yes.
0:09:25 > 0:09:28- You can tell the quality of a potato and everything?- Absolutely.
0:09:28 > 0:09:31You used to just go out and buy the potatoes.
0:09:31 > 0:09:33That's on special offer, I'll have that.
0:09:33 > 0:09:38- Yes.- Unless you want a new potato, which you want to serve with a salad or something.
0:09:38 > 0:09:42Anyway, let's find out exactly what Nick is doing.
0:09:42 > 0:09:46I've just taken the skin of the chicken. The chicken bone is over there.
0:09:46 > 0:09:49I'm just going to turn that rice down a little bit.
0:09:49 > 0:09:56It's quick-cook rice, so it's going to cook nice and quickly. That pan's on for something, not quite sure.
0:09:56 > 0:09:58Put that one there, and that one there.
0:09:58 > 0:10:00I'll work that out in a minute.
0:10:00 > 0:10:04To flavour this, I was going to do duxelle,
0:10:04 > 0:10:08which is the mushrooms, but I've changed my mind.
0:10:08 > 0:10:11- Not enough time.- OK, Chef.
0:10:11 > 0:10:15- Brilliant. Could you now do the same with the courgette? - In the same bowl?
0:10:15 > 0:10:18Yes. I only need about half the courgette, the green stuff.
0:10:19 > 0:10:22I think it's just the strips he's going for, Charlotte.
0:10:22 > 0:10:28- Oh, is he?- Yes. So if you just run it down like that.- That's the one! - I've never been so nervous.
0:10:28 > 0:10:32Are you really? You face some of the fastest bowlers in the world.
0:10:32 > 0:10:35I know, but this is really stressful.
0:10:35 > 0:10:39I don't believe it! Lovely.
0:10:39 > 0:10:45How did it all begin for you, then? Because you have just become incredibly successful,
0:10:45 > 0:10:53I wouldn't say over a short period of time, because, at a very young age, you were incredibly determined
0:10:53 > 0:10:54to reach these incredible highs.
0:10:54 > 0:10:59Yes, it started in the back garden in our farm in Cambridgeshire.
0:10:59 > 0:11:03I have obviously been playing international sport for 13 years, so it's been a long career.
0:11:03 > 0:11:06You say it started in the back garden, we all play cricket in the back garden.
0:11:06 > 0:11:11Was there someone who was as competitive as you?
0:11:11 > 0:11:13Yes, my brother played.
0:11:13 > 0:11:19He was two years older than me, so I had to bowl him out to get a bat in the back of the garden,
0:11:19 > 0:11:24so it was quite a hard start to my career in the back garden, but enjoyable.
0:11:24 > 0:11:29You can kind of focus on that and think that is where that determination
0:11:29 > 0:11:32- comes from, if you like. - I played a lot with the lads,
0:11:32 > 0:11:34so I guess I had a tough upbringing in the sense that
0:11:34 > 0:11:40I played a lot of my cricket with the boys, so it has probably helped me get where I am today.
0:11:40 > 0:11:44How old were you when you thought, "I'm pretty good at this"?
0:11:44 > 0:11:48Probably nine or ten, I realised I was pretty good. Yes, it started there.
0:11:48 > 0:11:52At school I was really encouraged by my teachers, which was great.
0:11:52 > 0:11:57And then you were 12 years old when you played for England under 19s, weren't you?
0:11:57 > 0:11:59Yes, I played for England when I was 16.
0:11:59 > 0:12:05Wonderful, we will talk again. So much to talk about. Onions cooking down for what, Chef?
0:12:05 > 0:12:10Soup... I'm making soup. A little bit of soup there.
0:12:10 > 0:12:11Just cooking this chicken quickly.
0:12:11 > 0:12:14You've left the skin on there, any particular reason?
0:12:14 > 0:12:17All the flavour. We're going to get that rendered down, OK?
0:12:17 > 0:12:21Cook it skin side down the whole thing. It's starting to colour. Chuck it in the oven.
0:12:21 > 0:12:25There you go. Do you like that crispy skin?
0:12:25 > 0:12:28- Yes. I love it. - I love serving it with lentils.
0:12:28 > 0:12:31In here, just in case you missed it...
0:12:31 > 0:12:35Could you add a little bit more milk to that? Two or three tablespoons.
0:12:35 > 0:12:39If I can take this out in here, you will see that along with my rice,
0:12:39 > 0:12:41I've got my chicken in here.
0:12:41 > 0:12:47That's the thigh with the skin off, wrapped in cling film with herbs, garlic, parsley, lemon zest,
0:12:47 > 0:12:49salt and pepper, in the cling film, cooking away.
0:12:49 > 0:12:52Eight, ten minute cooking time?
0:12:52 > 0:12:53About eight.
0:12:53 > 0:12:58You have got 12 to go now. I will come back and see you.
0:12:58 > 0:13:00Looking very good.
0:13:00 > 0:13:02Very, very exciting.
0:13:02 > 0:13:05Let's see how the liver boys are getting on down here.
0:13:05 > 0:13:09- The liver boys? - Do you remember the Liverbirds?
0:13:09 > 0:13:11- I do, yes.- You're the liver boys!
0:13:11 > 0:13:16Give that a stir for me there, please, if you would.
0:13:16 > 0:13:21Then get out two egg yolks. Just put the egg yolk into this bowl here.
0:13:21 > 0:13:23- We're looking good here.- OK, Chef.
0:13:23 > 0:13:26I'll show you what we've got in the oven.
0:13:26 > 0:13:33We have got our stuffed liver in there. That is actually braising.
0:13:35 > 0:13:40You see what I mean? A bit of chicken stock in there, and stuffed cabbage.
0:13:40 > 0:13:47- Lovely.- And here, I just blanched them, and then I'm roasting a piece of cabbage with some curry flavour.
0:13:47 > 0:13:49Nice roast cabbage.
0:13:49 > 0:13:51Lovely.
0:13:51 > 0:13:55What about you, Mike? I was just talking to Charlotte about her early days.
0:13:55 > 0:13:58Was it very sporty in your house?
0:13:58 > 0:14:00We were very lucky, we were brought up in a sports club.
0:14:00 > 0:14:04Mum and Dad had to do a second job, and they worked weekends in a sports club.
0:14:04 > 0:14:09We were very lucky, so, at weekends, we spent our time playing
0:14:09 > 0:14:14- football, cricket, tennis, anything you like.- I remember Steve being down at Arsenal.
0:14:14 > 0:14:20- Yeah, he was.- He played for Brighton Hove Albion to start with. - Yup.- Did you start in football?
0:14:20 > 0:14:24- It seems that all you sportsmen can turn your hand to anything.- I actually went for a trial at QPR...
0:14:24 > 0:14:28- there's a bloke called Phil Parkes, I think he went on to play for England!- The keeper!
0:14:28 > 0:14:32I decided I wasn't going to be a keeper. I was too short, anyway.
0:14:32 > 0:14:37I'm glad you didn't, Mike, because you eventually went down to Australia and won the Ashes.
0:14:37 > 0:14:40Do you still have fond memories of that?
0:14:40 > 0:14:43Obviously, you look around, and you have got all your trophies.
0:14:43 > 0:14:52After the success of 2009, winning the Ashes in Britain, do you look back to '86 when you won it?
0:14:52 > 0:14:58It was '86-'87, yes, and you look back and you just didn't realise how much it affected other people...
0:14:58 > 0:15:02only when you came home did you realise what effect it had.
0:15:02 > 0:15:06So I've got my pickling vinegar in here.
0:15:06 > 0:15:08Tell us why you pickle it, Chef.
0:15:08 > 0:15:14It's the flavour. It's like sauerkraut, which I think was pinched by those people in Europe...
0:15:14 > 0:15:15they came to Barnsley...
0:15:15 > 0:15:17Isn't he horrible?
0:15:17 > 0:15:19That's terrible!
0:15:19 > 0:15:23It's true! It's true, in 1542!
0:15:23 > 0:15:25What do you want done with this, Brian?
0:15:25 > 0:15:29- Can you peel them? Take the skins off.- Oh, peel them! - No, peel them with a knife.
0:15:29 > 0:15:32Show him how to peel them with a knife, Ainsley, you're very good at that.
0:15:32 > 0:15:38- You're good at doing that, are you? - Lovely. Well, just to start off.
0:15:38 > 0:15:40What about Tewnty20 cricket...?
0:15:40 > 0:15:45It seems to be all the rage and all the talk at the moment?
0:15:45 > 0:15:49As a previous England captain, what is your feeling?
0:15:49 > 0:15:53Twenty20 has been great. Great for getting the crowds in, getting the families in,
0:15:53 > 0:15:56and the wives and girlfriends who don't normally come along.
0:15:56 > 0:15:59It's a short game, a bit of music, a bit of wine. That's excellent.
0:15:59 > 0:16:02Especially if the Windies are in town, the music, I tell you.
0:16:02 > 0:16:06Playing in front of crowds like that, seeing them all enjoying themselves.
0:16:06 > 0:16:11We'll bring Charlotte in... What's your view on the Twenty20 cricket scene?
0:16:11 > 0:16:14Has it changed the game, or has it enhanced it, has it made it better?
0:16:14 > 0:16:19It's definitely enhanced our game, I think. Just getting people in to watch us even more.
0:16:19 > 0:16:22It is certainly my favoured version of the game.
0:16:22 > 0:16:26It's quick and it's over in about an hour and a half, which is great.
0:16:26 > 0:16:33Are we producing better cricketers, do you think? Or do think it is that the Australians are in decline?
0:16:33 > 0:16:36It's a bit like the great West Indies side of the '70s and '80s...
0:16:36 > 0:16:39you lose three icons like they had in Waugh, McGrath and Gilchrist
0:16:39 > 0:16:44and the side is likely to get a little less better, and they come down to everybody else.
0:16:44 > 0:16:48To be fair, our guys have done tremendously well. People like Broad have been absolutely fabulous.
0:16:48 > 0:16:51And Strauss...
0:16:51 > 0:16:56Yes, and I think Andy Flower, the coach, has got a little bit to take credit for as well.
0:16:56 > 0:17:00- It tremendous that we pulled it round.- I look forward to the winter tour in South Africa.
0:17:00 > 0:17:03- So do I. It's going to be tough. - It's going to be very exciting.
0:17:03 > 0:17:07Nice to talk a bit of cricket, ladies and gentlemen, we were successful this year at it.
0:17:07 > 0:17:10Back to Brian now. Tell us what you're doing.
0:17:10 > 0:17:12The rice pudding is coming great. We have got the oranges on the way.
0:17:12 > 0:17:14I'll add honey in a minute. I've got tomato sauce.
0:17:14 > 0:17:17- I'm going to put cream in that, to make it different.- OK.
0:17:17 > 0:17:21I've got garlic and onion in there. I've got some sweet and sour sauce here.
0:17:21 > 0:17:26Those eggs are going to go into the rice pudding when... It is not cooked yet, but it's almost there.
0:17:26 > 0:17:32- OK, so very rich...- Nice and hot. - You've got about six minutes, Chef... Sorry, five minutes to go.
0:17:32 > 0:17:34- Oh, dear!- Stop it! What's he like?
0:17:34 > 0:17:40I'm leaving him...he's always taking the Michael, isn't he? He really is.
0:17:40 > 0:17:43Visit our website for all the recipes that are
0:17:43 > 0:17:46being prepared here today in the Ready Steady Cook kitchen.
0:17:46 > 0:17:49Check it out. How's it going here?
0:17:51 > 0:17:53Get out of there!
0:17:53 > 0:17:56- He really likes to milk it, doesn't he?- He does.
0:17:58 > 0:18:02How are you getting on down here? Are you enjoying this cooking experience?
0:18:02 > 0:18:05- Yes, it's lovely. - It's all a bit hectic.
0:18:05 > 0:18:09What are you up to at the moment? Have you got a winter tour coming up, Charlotte?
0:18:09 > 0:18:14- We're going to the West Indies, so we're preparing for that.- Is that one of your favourite tours?
0:18:14 > 0:18:18I've been playing all this time and haven't been to the West Indies.
0:18:18 > 0:18:20- I'm really looking forward to it. - Oh, wow.
0:18:20 > 0:18:22Yes, so it's going to be really special.
0:18:22 > 0:18:27And going down as world champions. As I've been saying before,
0:18:27 > 0:18:30you have had loads and loads of positive wins, right across the globe.
0:18:30 > 0:18:32What has given you the most satisfaction?
0:18:32 > 0:18:40I went out to Sydney in March to win our first World Cup, was probably the most special moment of the year.
0:18:40 > 0:18:43I've been a bit spoiled for choice this year,
0:18:43 > 0:18:47- winning a couple of World Cups and an Ashes, which has been fantastic. - Fantastic.
0:18:47 > 0:18:51- Go on, pour that in there. - Egg fried rice.- Brilliant.
0:18:51 > 0:18:59- Add a bit of soy... you can shake it in for him.- Shake that soy! Shake that soy in! Lovely.
0:18:59 > 0:19:01That's it! All right, Charlotte!
0:19:01 > 0:19:03Wahey!
0:19:03 > 0:19:09Parsley. In we go. That's it. Give it a toss. That's it.
0:19:09 > 0:19:12You don't want her to burn herself!
0:19:12 > 0:19:16She's the England cricket captain, what are you talking about?! Here you are.
0:19:16 > 0:19:18I'm not very good at this.
0:19:22 > 0:19:24I think I'm going to drop it on the floor.
0:19:24 > 0:19:26She's standing there shaking that bowl.
0:19:26 > 0:19:29- You've done a great job. - Look at that.- It is just technique, it's practice.
0:19:29 > 0:19:35- Yes, this is brilliant.- If I was trying to bowl out some of those players that you've bowled out...
0:19:35 > 0:19:40Three minutes to go. Very briefly, what is the state of England's women's cricket at the moment?
0:19:40 > 0:19:43Is it getting better, are more girls coming through that want to play the game?
0:19:43 > 0:19:46It has been unbelievable. The success we have had as a team,
0:19:46 > 0:19:50and there are just more girls that want to play cricket, which is fantastic,
0:19:50 > 0:19:53a 49% increase this year on girls playing cricket,
0:19:53 > 0:19:56so hopefully there'll be more in the next few years.
0:19:56 > 0:19:59It doesn't just stop there, ladies and gentlemen.
0:19:59 > 0:20:02If you are successful at doing something, as successful as Charlotte,
0:20:02 > 0:20:04you get rewarded by Her Majesty the Queen. MBE?
0:20:04 > 0:20:09Yes, really special to get the honour three months ago,
0:20:09 > 0:20:14- I'm really looking forward to picking it up in the near future. - Have you not been yet?- I haven't.
0:20:14 > 0:20:17She hasn't had time, she has been playing cricket!
0:20:17 > 0:20:20"Sorry, Your Maj, can't make it this week"!
0:20:20 > 0:20:22Look at this. He has put the orange on top.
0:20:22 > 0:20:29just a different way of serving it, bringing it alive, ladies and gentlemen. Very, very nice indeed.
0:20:29 > 0:20:34Very briefly, let's pop down the other end. Only two minutes to go.
0:20:34 > 0:20:36Where does time go?
0:20:36 > 0:20:39Mike, you have got the rice pudding, looking good, too.
0:20:39 > 0:20:42We have got two different styles of rice pudding.
0:20:42 > 0:20:46Chocolate-style rice pudding over there with orange. This one is very creamy.
0:20:46 > 0:20:48This is your sauerkraut here?
0:20:48 > 0:20:49Yes.
0:20:50 > 0:20:52The potatoes are looking good.
0:20:52 > 0:20:56- Are they just a good old sauteed potato?- A sauteed potato, yes, Chef.
0:20:56 > 0:20:59- I can't find cumin, Chef. Cumin, cumin.- It should be there.
0:20:59 > 0:21:03- Um...- Cinnamon.
0:21:03 > 0:21:06You've got cumin seeds only, Chef. Cinnamon is just as good.
0:21:06 > 0:21:10Fantastic, we are looking good. We are OK, Chef, thank you.
0:21:10 > 0:21:12- Lovely. OK.- That's that.
0:21:14 > 0:21:20So we have got the liver and the rice pudding here. That is looking good.
0:21:20 > 0:21:23Very, very little time. Great talking to you, Mike.
0:21:23 > 0:21:27- I hope things are going well at the Lord's Taverners.- They are indeed. - Wonderful, lovely.
0:21:30 > 0:21:33It's exhausting! Let's leave the chefs to get on with it.
0:21:33 > 0:21:36Guys, you have got one minute from now. Take it away.
0:21:36 > 0:21:40Nice bits to garnish.
0:21:48 > 0:21:51OK, 45 seconds, ladies and gentlemen.
0:21:51 > 0:21:53Just look at what you have got in front of you.
0:21:53 > 0:21:58Less than 20 minutes ago, we had two bags of ingredients for under £5.
0:21:58 > 0:22:03Now, just look what's in front of you - one, two, three... About half a dozen dishes there, maybe more.
0:22:03 > 0:22:07It is possible. If you want any of the recipes, check out our website.
0:22:07 > 0:22:09Just under 30 seconds now, guys.
0:22:13 > 0:22:16Audience, you're voting for how the chefs have used the ingredients.
0:22:16 > 0:22:19Think about that when it comes to voting.
0:22:19 > 0:22:21Let's have the countdown, shall we?
0:22:21 > 0:22:24We are nearly at that ten now.
0:22:25 > 0:22:30Ten, nine, eight, seven, six, five,
0:22:30 > 0:22:35four, three, two, one,
0:22:35 > 0:22:38stop cooking!
0:22:39 > 0:22:43Excellent, well done.
0:22:46 > 0:22:49Well, done, chefs. Let's check out their menus.
0:22:49 > 0:22:52In the Green Kitchen, Brian and Mike have been busy.
0:22:52 > 0:22:56They've prepared sweet and sour liver with pan-roasted potatoes.
0:22:56 > 0:22:58Pan fried liver with pickled cabbage.
0:22:58 > 0:23:01Liver wrapped in bacon with dusted curry cabbage.
0:23:01 > 0:23:04Buttered cabbage parcels with a rich liver filling.
0:23:04 > 0:23:09Pan-fried liver with cream tomato sauce, cheesy potatoes roast and, finally,
0:23:09 > 0:23:11creamed rice pudding with cinnamon oranges.
0:23:11 > 0:23:15In the Red kitchen, Nick and Charlotte have been equally busy.
0:23:15 > 0:23:17There we have got Charlotte's bowled-over chicken broth,
0:23:17 > 0:23:23crunchy vegetable salad with sesame dressing, crispy chicken thighs with egg fried rice,
0:23:23 > 0:23:27chicken ballotine with ribbon vegetables and a mushroom, cream and bacon sauce,
0:23:27 > 0:23:30and finally, chocolate rice pudding with oranges and honey.
0:23:30 > 0:23:33APPLAUSE
0:23:33 > 0:23:38They sound absolutely fantastic. What do they taste like? Mike is about to find out.
0:23:38 > 0:23:41- I'll start with this one over here. - Mike did most of that.
0:23:41 > 0:23:45We blitzed the liver, with onion, garlic, egg, breadcrumbs,
0:23:45 > 0:23:51in the blanched cabbage with chicken stock with butter and chives. Over here we've got pickled cabbage.
0:23:51 > 0:23:54- Mm!- Do you like that? - That is lovely.
0:23:54 > 0:23:56You could do that at home.
0:23:56 > 0:23:58I couldn't do that at home!
0:23:58 > 0:24:00Yes, you could. You did most of that.
0:24:00 > 0:24:04Pickled cabbage over here, quickly cooked with white wine vinegar.
0:24:04 > 0:24:10Just quickly pan fried the liver on top there and a bit of creamy tomato sauce around the outside here.
0:24:10 > 0:24:11Cooked lovely.
0:24:11 > 0:24:14You've got to cook liver well.
0:24:14 > 0:24:16- Yes. He means correctly. - That's right.
0:24:16 > 0:24:18Try this cabbage,
0:24:18 > 0:24:21because you were pooh-poohing my cabbage earlier on.
0:24:21 > 0:24:23- I'm not pooh-poohing your cabbage! - I heard you laugh.
0:24:23 > 0:24:26It was just dusted with a bit of a curry powder.
0:24:26 > 0:24:29- Just to give a little hint. - That's different, that's nice.
0:24:29 > 0:24:34- You see?- I like that. - What was that, different? - It's different, it's very nice.
0:24:34 > 0:24:37When you talk about cabbage, you normally have it plain.
0:24:37 > 0:24:40Exactly. Moving over here now.
0:24:40 > 0:24:44Onions underneath and a nice tomato sauce. Not too much cream in there.
0:24:44 > 0:24:49Not too much cream. You see, it's pink in the middle, there, that liver.
0:24:49 > 0:24:51That is how it should be. Try the cheese on toast...
0:24:51 > 0:24:54it is just cheese on potato.
0:24:54 > 0:24:58Serving them in the pan works great as long as you don't put it straight on your mother's table.
0:24:58 > 0:25:01Sweet-and-sour liver, great value, and a bit of rice pudding.
0:25:01 > 0:25:07Go on, Mike, try the rice pudding. Don't say anything, just spit it all over Ainsley.
0:25:07 > 0:25:09LAUGHTER
0:25:09 > 0:25:11That's sensational, the sweet and sour.
0:25:11 > 0:25:15All of the recipes are available on the website. Don't forget that.
0:25:15 > 0:25:18Finally, the creamed rice pudding?
0:25:18 > 0:25:21- Oh! Can I go please? - You certainly can!
0:25:21 > 0:25:24On that I'm going to go too. Let's hear it for Mike and Brian.
0:25:24 > 0:25:26APPLAUSE
0:25:26 > 0:25:27Well done, son.
0:25:30 > 0:25:34You've had an exciting time. Do you want to pick up your cutlery, Charlotte?
0:25:34 > 0:25:38- Do you want to start on that broth or go for the egg fried rice?- I should go for...
0:25:38 > 0:25:41It's a really nice, healthy, light broth.
0:25:41 > 0:25:46We've just got the diced root vegetables, a bit of onions and garlic,
0:25:46 > 0:25:48- carrot, mushrooms, courgettes. - Is that good?- Very good.
0:25:48 > 0:25:51Bit of chicken stock with some diced chicken
0:25:51 > 0:25:53and rice through it at the end, chopped chives.
0:25:55 > 0:26:00Took the bones out of the chicken, cooked them skin side down to get the skin nice and crispy.
0:26:00 > 0:26:03Flavoured this up with salt, pepper, lemon juice and lemon zest.
0:26:03 > 0:26:06- What were you going to say? - The crispy skin is wonderful.
0:26:06 > 0:26:10- I shouldn't eat the skin, but it is lovely.- Normally, Nick, you'd put
0:26:10 > 0:26:14a bit of pearl barley through your broth, but you've added rice instead.
0:26:14 > 0:26:19- Rice, yes.- What a lovely idea, what a brilliant idea, because we've all got a packet of rice.
0:26:19 > 0:26:21You want a handful to pop in there.
0:26:21 > 0:26:25- Yes, a couple of tablespoons of rice.- Check out that recipe. OK, fabulous crispy chicken.
0:26:25 > 0:26:29A classic egg fried rice. We boned the chicken, flavoured
0:26:29 > 0:26:34it with lemon zest, parsley, garlic, salt, pepper, lemon juice. We rolled
0:26:34 > 0:26:41it up in cling film, poached it, and carved it on to ribbon vegetables, which Charlotte did.
0:26:41 > 0:26:44- Yes, I did it very well! - That smiling face says it all.
0:26:44 > 0:26:48And a cream sauce made from bacon, mushrooms, wine and cream.
0:26:48 > 0:26:51- We added a bit of stock in there as well.- Isn't that lovely?
0:26:51 > 0:26:54And then of course the piece de resistance -
0:26:54 > 0:27:00- a PROPER chocolate and orange rice pudding.- Ooh!
0:27:00 > 0:27:04I wouldn't have given him the rice... He's made the exact same...
0:27:04 > 0:27:05- Bit of competition!- Cocoa powder.
0:27:05 > 0:27:09Proper chocolate? You mean cocoa powder, I love it. Very good.
0:27:09 > 0:27:11Honey and orange juice.
0:27:11 > 0:27:17- Grate some fresh chocolate. - Is that gorgeous too? - Yes, and it feels healthy as well.
0:27:17 > 0:27:21Fantastic, ladies and gentlemen, Nick and Charlotte.
0:27:21 > 0:27:24APPLAUSE
0:27:24 > 0:27:26How close is this one going to be?
0:27:26 > 0:27:28We're about to find out.
0:27:28 > 0:27:31Will our studio audience be voting for Brian and Mike
0:27:31 > 0:27:34in the Green Kitchen, or Charlotte and Nick in the Red Kitchen?
0:27:34 > 0:27:38Please pick up your keypads, and will you all vote now?
0:27:38 > 0:27:42Let's have a look, now. Has Mike bowled his maiden over?
0:27:42 > 0:27:46Who's going to walk away with the Ready Steady Cook Ashes plate?
0:27:46 > 0:27:50The boards are filling as we speak, and it looks a bit Red to me.
0:27:50 > 0:27:52It could be Green. I don't know.
0:27:52 > 0:27:55Who has won today's cooking challenge? It is a Red Kitchen win!
0:27:55 > 0:27:57What can I say?
0:28:08 > 0:28:13There you go. You're winning everything this year, aren't you, Charlotte?
0:28:13 > 0:28:17Lovely to have you on the programme, Charlotte. Keep up the progress of the England cricket team.
0:28:17 > 0:28:21It's fantastic what you're doing, and we'd like to make a donation to your charity.
0:28:21 > 0:28:23Yeah, which is Macmillan Nurses.
0:28:23 > 0:28:27Brilliant, great to have you with us. Lovely, well done.
0:28:27 > 0:28:30Always a pleasure.
0:28:30 > 0:28:35- Mike...- A tough challenge. - You've already got enough trophies, though, so you'll want one of these?
0:28:35 > 0:28:38- A Ready Steady Cook mug. - It has been really enjoyable.
0:28:38 > 0:28:41- Fantastic to have you on the programme. Love to the family. - Well done, Charlotte!
0:28:41 > 0:28:44- Thank you, Mike. - Thank you too, Brian.
0:28:44 > 0:28:46Absolute pleasure, mate.
0:28:46 > 0:28:49- A pleasure, sir. - Very nice indeed. What can I say?
0:28:49 > 0:28:53A massive thank you to Charlotte Edwards and Mike Gatting.
0:28:53 > 0:28:55It has been great to have you here, guys.
0:28:55 > 0:29:01Absolutely brilliant. OK, and now for today's Quickie Bag Challenge.
0:29:04 > 0:29:10- This is David Craner, a town crier from?- Crewkerne in Somerset. - What is your challenge today?
0:29:12 > 0:29:16Oh, yay!
0:29:18 > 0:29:21Oh, yay!
0:29:21 > 0:29:23Sorry?
0:29:23 > 0:29:25I am commanded
0:29:25 > 0:29:31to let it be known to all those here present
0:29:31 > 0:29:34that I, David Craner,
0:29:34 > 0:29:39town crier of Crewkerne in Somerset,
0:29:39 > 0:29:43and Beaminster in Dorset,
0:29:43 > 0:29:46do hereby challenge you
0:29:46 > 0:29:50to produce in ten minutes, a meal that will
0:29:50 > 0:29:55really give me something to shout about!
0:29:55 > 0:29:58God Save The Queen!
0:29:58 > 0:30:00Yeah!
0:30:00 > 0:30:05We'll be seeing you later, Dave.
0:30:14 > 0:30:17Goodness, gracious me!
0:30:17 > 0:30:18It's a Dorset Knob.
0:30:18 > 0:30:20My ears, my ears.
0:30:20 > 0:30:22What? I can't hear a thing.
0:30:22 > 0:30:25I can't hear anything either.
0:30:25 > 0:30:29We've got some Dorset Knobs here.
0:30:29 > 0:30:32We've got beetroot, broccoli, new potatoes.
0:30:32 > 0:30:36Go on, open up the Dorset Knobs. Lovely bit of pork fillet there.
0:30:36 > 0:30:38Is it Dorset?
0:30:40 > 0:30:43Dorset blue vinny.
0:30:43 > 0:30:45And a bottle of ginger ale there.
0:30:45 > 0:30:47What would you do with this little lot?
0:30:47 > 0:30:51There must be some kind of quick bread and butter pudding to do
0:30:51 > 0:30:55with these knobs, the rhubarb and a bit of cream.
0:30:55 > 0:30:59There must be a nice rhubarb compote
0:30:59 > 0:31:02- to go with the pork fillet. What's that?- Ginger ale.
0:31:02 > 0:31:04That will go fantastic in there.
0:31:04 > 0:31:08I'm sure we can do some nice braised broccoli with cheese sauce on top.
0:31:08 > 0:31:13And then these new potatoes, lovely. We can make a pie here,
0:31:13 > 0:31:17cheese and potato pie with pork fillet, perfect.
0:31:17 > 0:31:20All right, that's from our chef, Brian Turner.
0:31:20 > 0:31:23I think David across there was thinking,
0:31:23 > 0:31:28"Maybe I'd vote for Brian", but maybe he'll vote for you. What have you got up your sleeve, Nick?
0:31:28 > 0:31:31I think there's a really nice pork stir fry here
0:31:31 > 0:31:36with ginger ale, cream and some spices through that and a little bit of rhubarb.
0:31:36 > 0:31:43I also think there's a nice potato and broccoli soup with cheesy croutons.
0:31:43 > 0:31:47And I also think you could do medallions of pork
0:31:47 > 0:31:51topped with this lovely blue cheese and it could be served with something.
0:31:51 > 0:31:55- That could be served on top of those, like little individual canapes.- Oh, yes.
0:31:55 > 0:31:58Indeed you could. That would be quite nice.
0:31:58 > 0:32:02Very nice indeed. With a little bit of rhubarb chutney on the side.
0:32:02 > 0:32:04Both chefs have come up with nice ideas,
0:32:04 > 0:32:07considering the ingredients we have got, ladies and gentlemen.
0:32:07 > 0:32:16Is it going to be Green for Brian or Red for Nick? Could you all pick up your keypads and vote now?
0:32:16 > 0:32:20A few nervous faces there, thinking "What did he say?
0:32:20 > 0:32:25"I didn't hear him after all that noise!" Computer, sort this out.
0:32:25 > 0:32:31Who has won today's ten minute Quickie Challenge? It's a Brian Turner Green win!
0:32:34 > 0:32:36If you could do the broccoli and the cheese sauce,
0:32:36 > 0:32:40and you could do the stir-fry. Is that all right? Ainsley, could you do a rhubarb...
0:32:40 > 0:32:43sort of like a chutney, but a hot chutney?
0:32:43 > 0:32:45- OK, Chef, no problem. - Chef, that's for you.
0:32:45 > 0:32:49Lovely. A little bit of rhubarb for me as well, Chef?
0:32:49 > 0:32:54Just take one stick, if you would, and I'll try and get this bread and butter pudding going.
0:32:54 > 0:32:56I'll just try and cut the string.
0:32:56 > 0:32:59Is this Dorset string or what?!
0:32:59 > 0:33:01Here you go, Chef, Happy Christmas.
0:33:01 > 0:33:05- Here you are Ainsley, that is for your chutney.- You're all heart.
0:33:05 > 0:33:08And I'm going to use this for my bread and butter pudding.
0:33:08 > 0:33:10What about David, I wonder who he voted for?
0:33:10 > 0:33:13Did you vote for Nick or Brian?
0:33:13 > 0:33:16- Nick.- Oh, dear!
0:33:16 > 0:33:21Hang on a second, it's his bag.
0:33:21 > 0:33:22Are you not a Brian Turner fan?
0:33:22 > 0:33:25I like him, but I preferred Nick's recipe.
0:33:25 > 0:33:28You've stolen my pan, Turner!
0:33:28 > 0:33:30There'll be another one there. Any one you want.
0:33:30 > 0:33:33Just go for it, Chef, here we are.
0:33:33 > 0:33:35Pop it on there.
0:33:35 > 0:33:37OK, so this is all local stuff is it, David?
0:33:37 > 0:33:39It is, yes.
0:33:39 > 0:33:41How long have you been a town crier?
0:33:41 > 0:33:43You do it so wonderfully. Didn't he, wasn't it great?
0:33:43 > 0:33:45ALL: Yes.
0:33:45 > 0:33:47I am just approaching my fourth year.
0:33:47 > 0:33:53What kind of demands are put on you? Do you have to go to the local town centre once or twice a month?
0:33:53 > 0:33:57I do traditionally the first Friday of every month.
0:33:57 > 0:34:01I make proclamations on behalf of the town
0:34:01 > 0:34:09and on behalf of the traders in the town, and any special announcements that are necessary.
0:34:09 > 0:34:11OK. Let's crack on here.
0:34:11 > 0:34:15I'm just getting the cheese sauce on the go to make the little pies here.
0:34:15 > 0:34:18- OK, Chef.- Could you put some oil in there as well, please, Ainsley?
0:34:18 > 0:34:21- I certainly will, chef. - What a nice man you are.
0:34:21 > 0:34:25- I know, you know what I'm like.- Yes, well, I don't tell too many people.
0:34:25 > 0:34:27HE LAUGHS
0:34:27 > 0:34:29Two minutes gone already, ladies and gentlemen.
0:34:29 > 0:34:31Is it really?
0:34:31 > 0:34:34Yes. Tell us what you're doing, Nick.
0:34:34 > 0:34:35Oh, he's used my pan!
0:34:35 > 0:34:37That's my pan for the stir-fry.
0:34:37 > 0:34:41- No, Chef, that's for his chutney. - How many pans do you want?!
0:34:41 > 0:34:43Come on! You wanted your recipe, just get on with it!
0:34:43 > 0:34:49I'm going to stir-fry this. We'll stick that in the oven, then.
0:34:49 > 0:34:52- OK, stick it in the oven.- I think I'm getting stitched up a bit here.
0:34:52 > 0:34:54No, you're fine.
0:34:54 > 0:34:56You didn't want to do this, did you?
0:34:56 > 0:35:00Now, these Dorset Knobs... It says here that they're actually savoury.
0:35:00 > 0:35:03Did you season this?
0:35:03 > 0:35:06No, I didn't.
0:35:06 > 0:35:11I'm going to put those in there. I think they'll break up a little bit.
0:35:11 > 0:35:14Not a major problem.
0:35:14 > 0:35:17What we'll do is grate some of those afterwards to go on top.
0:35:17 > 0:35:20OK, so let's get that out of the way.
0:35:20 > 0:35:23- Have you got a whisk? - Get a bit of orange in there.
0:35:23 > 0:35:25I think we'll go round,
0:35:25 > 0:35:27because we've got an awful lot that David has brought,
0:35:27 > 0:35:30and I'm going to share it amongst our studio audience.
0:35:30 > 0:35:33Let them have a Dorset Knob.
0:35:33 > 0:35:36Who's going to have a try? Go on then, love.
0:35:36 > 0:35:38Grab one there. What about the cheap seats in the back?
0:35:41 > 0:35:46They're nice and crunchy, aren't they? Go on.
0:35:46 > 0:35:51So David, these are rather like a crunchy biscuit?
0:35:51 > 0:35:55- How do you normally serve them in Dorset? - It's normally used as a substitute
0:35:55 > 0:35:57for crackers to eat with cheese.
0:35:57 > 0:36:01The idea of putting a bit of blue vinny on top, a bit of pork,
0:36:01 > 0:36:02it's right up your street. Lovely.
0:36:04 > 0:36:05How are you doing, Nick?
0:36:05 > 0:36:07I'm making a cheese sauce.
0:36:07 > 0:36:09It's a cowboy cheese sauce.
0:36:09 > 0:36:12- Here you go, use that. We haven't got any cream.- Oh, Turner!
0:36:12 > 0:36:16You've just got to be quicker, lad. If you're going to...
0:36:16 > 0:36:18I bet you're glad, David, you didn't use his recipes.
0:36:18 > 0:36:20He can't get himself organised!
0:36:20 > 0:36:22What about these tatties here, mate?
0:36:22 > 0:36:24You really want to get that pork cooking.
0:36:24 > 0:36:26Yes, I'm trying to get the pan hot.
0:36:26 > 0:36:28Nick, do you want us to give you a hand?
0:36:28 > 0:36:30Oh, Turner, all I need is a hot pan.
0:36:30 > 0:36:34Lovely. All of this is coming together.
0:36:34 > 0:36:38Coming up to the halfway mark any moment now. Let that cook down.
0:36:38 > 0:36:42Very nice indeed. OK, anything else you need here, Brian?
0:36:42 > 0:36:45- Are you going to be OK?- I'm OK. If you could put that in there...
0:36:45 > 0:36:48OK, we do have a quickie question, gentleman. You sort yourselves out
0:36:48 > 0:36:54whilst I speak to Jean, who has come all the way from Stoke-on-Trent to ask this question, so listen up,
0:36:54 > 0:36:57- gentlemen. Good afternoon, how are you?- Fine, how are you?
0:36:57 > 0:37:02I'm really well. Cooking with this lot, what do you expect, really?
0:37:02 > 0:37:04What would you like to ask? Chefs, listen up.
0:37:04 > 0:37:08How do you stop toad in the hole going soggy in the middle?
0:37:08 > 0:37:11Why would you want to stop it going soggy in the middle?!
0:37:11 > 0:37:16That's the whole idea of the dish!
0:37:16 > 0:37:18For me, the whole idea is that the Yorkshire pudding,
0:37:18 > 0:37:21correct recipe, use my grandmother's recipe...
0:37:21 > 0:37:25- Which is?- A cup of milk, a cup of flour, a cup of eggs,
0:37:25 > 0:37:29a dash of salt, a dash of malt vinegar, perfect, let it rest.
0:37:29 > 0:37:34Then you get the crispy bits on the outside, sausage in the middle.
0:37:34 > 0:37:38When you put the gravy over it will go soft anyway. Trust me, that works.
0:37:38 > 0:37:40Why don't you like it soggy, Jean?
0:37:40 > 0:37:42It's all wet.
0:37:42 > 0:37:44I don't like it soggy in the middle.
0:37:44 > 0:37:48- So it's a bit too wet for you. Have you ever used Brian's recipe? - Yes, without the vinegar.
0:37:48 > 0:37:52A-ha! You see, I'm sorry, you have got to use...
0:37:52 > 0:37:56The other thing is to get the pan hot enough.
0:37:56 > 0:37:59It has got to be smoking hot, really smoking hot.
0:37:59 > 0:38:04When you put the batter in, otherwise it will go soggy because it doesn't rise up.
0:38:04 > 0:38:08- It won't puff up if it's not hot enough.- You want that reaction... almost like a chemical reaction
0:38:08 > 0:38:12straight away, with the flour, so it puffs up straight away.
0:38:12 > 0:38:15Yes, OK. What would you serve it with?
0:38:15 > 0:38:19- Toad in the hole? - Only one question, love!
0:38:21 > 0:38:24What would you serve it with then?
0:38:24 > 0:38:26- Me? Onion gravy.- Something different?
0:38:26 > 0:38:28He used to do it with foie gras.
0:38:28 > 0:38:32I did, but just try a grain mustard and onion sauce.
0:38:32 > 0:38:35- Red onion sauce, lovely.- All right.
0:38:35 > 0:38:38- Well done, well done.- These are musical, these Dorset Knobs.
0:38:38 > 0:38:42GRATER RASPS
0:38:42 > 0:38:46OK, we have got two-and-a-half minutes. Let's get a few of these things prepared.
0:38:46 > 0:38:48Ready to go, gentlemen?
0:38:48 > 0:38:53What are we doing with this broccoli and cheese sauce, Brian?
0:38:53 > 0:38:56How you doing with the broccoli, Chef? Are you all right?
0:38:56 > 0:38:58What you want me to do with it?
0:38:58 > 0:39:00- Just strain it off. - In a gratin dish, yes?
0:39:00 > 0:39:03Yes, I've got the grill on for you, Chef.
0:39:03 > 0:39:05I can't do everything for you, now.
0:39:05 > 0:39:07What dish would you like me to put it in?
0:39:07 > 0:39:10- Just put it in there. - Orange rhubarb compote.
0:39:10 > 0:39:13Just cooked down...
0:39:13 > 0:39:16It won't take long. A lot of people think rhubarb
0:39:16 > 0:39:20takes long, but it breaks down ever so quickly, ladies and gentlemen.
0:39:20 > 0:39:22Are you going to serve this on top of your...?
0:39:22 > 0:39:28No, I'm going to crumble it on top of my bread and butter pudding.
0:39:28 > 0:39:30There's got to be a few of those.
0:39:30 > 0:39:32I'm just going to slice these are up for you.
0:39:32 > 0:39:35OK, door open. That's that one.
0:39:35 > 0:39:40OK, one-and-a-half minutes to go. What did you want on there?
0:39:40 > 0:39:43The chutney or the cheese? Have you got a cheese sauce?
0:39:43 > 0:39:46- Cheese sauce and then a bit of chutney.- OK.
0:39:46 > 0:39:49Cheese sauce and then the chutney.
0:39:49 > 0:39:54- Be careful, these are hot. - Coming up to the one minute mark any second now.
0:39:54 > 0:40:00- There you go.- Right, so, chutney in the middle.- OK, Chef.
0:40:00 > 0:40:02- One minute.- Plates?
0:40:02 > 0:40:05Plates are here, Chef.
0:40:05 > 0:40:10- Lovely, thank you.- Just a little bit of that's going over the top there.
0:40:10 > 0:40:12Are you going to be ready there, Brian?
0:40:12 > 0:40:16- I'm ready, I've been slowing down! - Get out of it. - You keep asking me questions!
0:40:16 > 0:40:20- Can you hurry up with that? - He's so rude!
0:40:20 > 0:40:23He is, he's terrible. But we love him dearly.
0:40:23 > 0:40:26Quite right too.
0:40:26 > 0:40:28I tell you what, Dorset Knobs everywhere.
0:40:28 > 0:40:32Beautiful. Can we have a bit of pork,
0:40:32 > 0:40:36- get a slice on there?- I'll just put that on there instead, yeah?
0:40:36 > 0:40:40Lovely. No problem at all. A touch of rosemary just to finish that off.
0:40:40 > 0:40:42- How are you doing, Chef? - Yes, no problem.
0:40:42 > 0:40:44- 20 seconds to go, Chef.- Come on!
0:40:49 > 0:40:54Ten, nine, eight, seven, six, five,
0:40:54 > 0:40:59four, three, two, one. Stop cooking!
0:41:02 > 0:41:05David, come and join us.
0:41:05 > 0:41:08Oh, yay! Oh, yay!
0:41:08 > 0:41:10No, no more!
0:41:10 > 0:41:13I tell you what, we've been running around frantically
0:41:13 > 0:41:15trying to justify all your wonderful ingredients.
0:41:15 > 0:41:18We've come up with some very exciting dishes. What do you think?
0:41:18 > 0:41:21- Absolutely incredible. - Please pick up your cutlery.
0:41:21 > 0:41:22This is the pork stir-fry.
0:41:22 > 0:41:26Nick, you were in charge of this. do you want to go through that?
0:41:26 > 0:41:34Yes, little strips of pork. I rolled those in a little bit of mixed spice and cooked them in oil and butter.
0:41:34 > 0:41:36Unusually, the rhubarb and ginger ale
0:41:36 > 0:41:39finished that with cream, chopped parsley, some potatoes.
0:41:39 > 0:41:42- Do you like that?- Mm! - A bit of chutney on the top as well.
0:41:42 > 0:41:45- Goody-good.- Here, we cooked off the broccoli and made a very quick
0:41:45 > 0:41:50cheese sauce, just using the Dorset Blue and the double cream,
0:41:50 > 0:41:51whacked it under the grill.
0:41:51 > 0:41:56- Could have done with a couple of minutes more under the grill. - Sorry about that, Chef.- Lovely.
0:41:56 > 0:41:58What did you do here, Brian? Cheese and onion pie.
0:41:58 > 0:42:01I just sliced those cooked potatoes and put the cheese...
0:42:01 > 0:42:04the Dorset blue vinny over the top. We got eggs and double cream boiled,
0:42:04 > 0:42:06mix it together, salt and pepper, pour over the top
0:42:06 > 0:42:08and then into the oven.
0:42:08 > 0:42:10Fabulous taste, that blue vinny.
0:42:10 > 0:42:12- You really like that.- Mm. - Try one of these...
0:42:12 > 0:42:15Look at that. we'll pop that on the top there.
0:42:15 > 0:42:21- Is that them Dorset Knob things? - Yes.- Them "Dorset Knob things"?! Have you never seen them before?
0:42:21 > 0:42:22You're making a right mess of that.
0:42:22 > 0:42:25- You've got it all down your front! - Watch your cuffs!
0:42:25 > 0:42:28Oh, dear, we can't have that, can we? Do you like that?
0:42:28 > 0:42:31- They do break up a bit. - Absolutely gorgeous!
0:42:31 > 0:42:34So we've got roasted pork there with mustard and tarragon,
0:42:34 > 0:42:39we've got your chutney which you made, then we've got the Dorset Blue, knobs and cheese sauce in there.
0:42:39 > 0:42:40We have bread and butter pudding.
0:42:40 > 0:42:44We've got rhubarb in here, double cream, eggs and sugar.
0:42:44 > 0:42:48We've got the knobs sitting on top, and grated Dorset Knobs to give it a bit of colour.
0:42:48 > 0:42:50It looks all right, doesn't it?
0:42:50 > 0:42:56- Mm, lovely.- A couple of other people who look all right are our England cricket captains.
0:42:56 > 0:42:58Please welcome back Charlotte Edwards and Mike Gatting.
0:42:58 > 0:43:01APPLAUSE
0:43:01 > 0:43:02Come on in here, guys.
0:43:02 > 0:43:05Lovely to have you back. That's all we've got time for.
0:43:05 > 0:43:09Do join us again soon on Ready Steady Cook for more cooking inspiration.
0:43:09 > 0:43:11From all of us, bye-bye.
0:43:26 > 0:43:29Subtitles by Red Bee Media Ltd
0:43:29 > 0:43:32E-mail subtitling@bbc.co.uk