Episode 11 Ready Steady Cook

APPLAUSE

Hello, how are you? Are you good?

Lovely, good to have you here. And good to have you here, ladies and gentlemen.

Welcome to Ready Steady Cook where fabulous food is coming your way in a matter of 20 minutes.

Let's meet our chefs and special guests. First up in the Green Kitchen,

joining chef Brian Turner, former England cricket captain, Mike Gatting.

APPLAUSE

And in the Red Kitchen, joining chef Nick Nairn, England's ladies cricket captain Charlotte Edwards.

APPLAUSE

-When you were at the crease, you were a bit of a winner, weren't you, mate?

-Yes.

What are you like in the kitchen?

Would you say you are equally good there?

I'm basic. I'm a very basic, down-to-earth man.

The basic foods, not too many sauces.

-Who does the cooking, then?

-Well, we do the cooking...

the boys in our family do the cooking, generally.

My son, Andrew is very good. Absolutely magnificent.

Does great Yorkshire puddings.

You've got to bring them up right... Yorkshire man next to you.

-I know, I know.

-What do you mean, "I know, I know"?!

I've met one of them before, a bloke called Boycott.

Is that a tough place to go to play cricket, up in Yorkshire?

Well, it was always tough. It's a nice place to go to... good fish and chips up there.

-And excellent liver!

-Yes. A bit of lamb's liver there.

Very nice. I always think chopped tomatoes, you can do lots of things with chopped tomatoes.

Good for any sorts of things. Nice cabbage, very good.

-That is not quite as round as it used to be.

-He did say basic, didn't he?

He was dead right.

-And streaky bacon.

-Do you know what, I'm so glad you didn't say pancetta.

It's streaky bacon, is that.

And fresh British lamb's liver.

-Beautiful.

-It's a bargain, it's tasty and it's healthy.

-How much did you spend?

-£4.98.

-Very good indeed. Within the boundaries there. You're allowed to spend up to a fiver.

What about you, Brian? You are singing its virtues.

What would you do with it? Some great stuff there.

We want to make it fairly basic, but we will try to find a way to get some sweet and sour into it.

I have never done sweet and sour liver, and I have never had it anywhere, but that might work.

-Nice and tasty.

-You have got the onion there, too.

Onion, yes. We can find something over here.

I want to cut some strips, pan fry it and quickly wrap them in bacon, and cook them like little dipping pieces.

Lovely, OK.

If we've got a chance we might blitz a little bit in the machine

and stuff it inside some cabbage leaves as well, like a little hot pate.

Then we've got cheese on toast... maybe potatoes and cheese.

-And tomato sauce. Not in the bottle.

-All right, then. Good old basic grub.

-Exactly.

-Very nice indeed.

Brian and Mike.

APPLAUSE

Hi, Charlotte, how are you? Welcome to Ready Steady Cook. Good to have you here.

-Thank you very much.

-Lovely.

Here's a woman who has won everything in cricket.

You captain the England cricket team, you have won the Ashes, the Twenty20.

Is there anything you haven't achieved yet?

Not this year. It's been a hugely successful year for the team, one we've all enjoyed.

It's been a tremendous year for English cricket.

Absolutely brilliant. I was at the Oval, it was so, so exciting.

Brilliant. Now, what about your skills in the kitchen?

-Do you need the assistance of a chef?

-I do, really.

I lead quite a busy life so I often just chuck things together in the stir-fry pan.

I'm happy to have the help today from Nick.

Competitive aims, competitive!

I told him losing isn't an option today.

You have got every chance. Give it a good old shake for us, Charlotte.

That's it, get all that out there.

OK, so it's a bit of a healthy bag today.

I have to keep a healthy lifestyle, playing international sport.

Two chicken thighs, obviously fresh veg, because I come from a farming background,

and a good source of carbohydrate with rice.

-Absolutely. How much did you spend?

-£4.56.

A bit under, compared to Mike. Again, a lovely bag.

There's enough colour there to help you along. What do you think, Chef?

Yes, it's a nice bag. It is good, honest food.

There's definitely... I know I get slagged off for making soup all the time,

but there is a cock-a-leekie type soup going on in there, a broth-type soup.

We'll bone out one of these chicken thighs and roast that,

and we will serve that shredded up over some stir-fried rice.

The other one, I'm not quite sure. We might stuff that...

take the skin off and stuff it with some duxelle...

mushrooms and onions chopped together,

wrap it up in cling film and poach it and then carve that.

-How does that sound to you, Charlotte?

-Absolutely lovely.

OK. I'm looking forward to see if you can achieve it in the given cooking time.

Let's hear it for Nick and Charlotte!

APPLAUSE

OK, you know what happens now.

We give our chefs 20 minutes to come up with those fabulous ideas when I say, "Ready Steady Cook."

Lovely.

Mike, when you've done that, if you could get the blitzer on here,

I'm going to give you some liver so we can cool that down a bit afterwards.

Then you if you get the onion peeled, and some garlic. OK? You get those on the go.

He's washing his hands.

How many times a month would you eat liver, Brian?

Personally, I can eat liver once a week.

I think it is really good as long as it is fresh, it is fantastic stuff.

Any preference? Pig's, lamb or calf?

I think the truth is, you don't eat pig's liver just as liver,

that you eat calf's liver if you earn as much money as YOU earn.

And if you earn like WE earn, you try and blag lamb's liver.

This is the best value for money stuff, this lamb's liver.

It is really fresh, really good.

It is good for you, it is healthy. There you go, just blitz it in there.

Let's get an egg beaten up as well.

Lovely. OK. You are blitzing that down.

-That's what you'll wrap in the cabbage?

-Just put in half an egg.

-Half an egg?

Yes. We're going to put it in the cabbage.

Let's get some pans. Nick, any chance I could borrow a bit of rice to make some rice pudding for my friend here?

Yes, you could have some rice. What would I get in return for that, Mr Turner?

-I've got a couple of empty cartons.

-You'll have to do better than that.

OK, I can send you Ainsley!

I'll meet you in the middle and give you some bacon, is that all right?

-Yes, it's a done deal, mate. Here we go.

-Checkpoint Charlie.

-Always a pleasure.

-Go.

Are you enjoying yourself, boys?

-We're having a great time!

-So you're making a miniature rice pudding?

-That's right. The kind of stuff we're eating today will go nicely with rice pudding.

-OK.

If you grab a handful of herbs now.

-Any herbs... let's get some dill and just throw that in there. And some salt and pepper.

-Salt and pepper?

It is quite loose. We'll put a bit of bread in there as well just to tighten it up.

This was a good idea when it started!

Suddenly it's not working right.

-Put that in there as well, OK?

-A bit of salt and pepper?

-Yes. Give that a whirl.

-Mike, are you in control?

-I'm all right.

-He's giving you good directions.

-We're all right, we're getting there.

-I'll come back and see you.

All right, then.

Right then, a little bit of excitement going on in Brian's kitchen, trying to get things done.

He wants to get that liver made as quickly as possible.

I'll join Nick now. He's got a couple of chicken thighs.

I love chicken thighs, best value-for-money bit of chicken.

What about you, Charlotte?

Do you prefer the breast or the chicken thigh?

Chicken thighs.

-Moist.

-Absolutely, yes. Moist and Flavoursome.

-Why's that? For you it's more flavoursome? Same thing?

-Yes, definitely.

-It is an active joint, that area of the leg, and it makes a huge difference.

A huge difference. A little bit of olive oil into a pan.

You can almost get away without any oil at all. Just a tiny drop because the skin will melt and render down.

I'm going to share something with you, Nick.

I know you haven't got a potato here, and Charlotte did bring you in rice,

but your parents were potato farmers, weren't they?

Absolutely, I grew up on a potato farm.

Am I right in saying you could grab a potato and just touch it and you know all about the tattie?

-A little bit, yes.

-What's the feel test, then, give us an idea?

Obviously I've grown up with them.

We had Maris Piper potatoes,

which are mainly chip potatoes.

We used to deliver them in London, so I'm probably more of a chip girl than a jacket potato girl.

So you must have had potatoes with most meals then?

-Absolutely.

-So you can touch a potato and think...?

-That's a good potato, yes.

-You can tell the quality of a potato and everything?

-Absolutely.

You used to just go out and buy the potatoes.

That's on special offer, I'll have that.

-Yes.

-Unless you want a new potato, which you want to serve with a salad or something.

Anyway, let's find out exactly what Nick is doing.

I've just taken the skin of the chicken. The chicken bone is over there.

I'm just going to turn that rice down a little bit.

It's quick-cook rice, so it's going to cook nice and quickly. That pan's on for something, not quite sure.

Put that one there, and that one there.

I'll work that out in a minute.

To flavour this, I was going to do duxelle,

which is the mushrooms, but I've changed my mind.

-Not enough time.

-OK, Chef.

-Brilliant. Could you now do the same with the courgette?

-In the same bowl?

Yes. I only need about half the courgette, the green stuff.

I think it's just the strips he's going for, Charlotte.

-Oh, is he?

-Yes. So if you just run it down like that.

-That's the one!

-I've never been so nervous.

Are you really? You face some of the fastest bowlers in the world.

I know, but this is really stressful.

I don't believe it! Lovely.

How did it all begin for you, then? Because you have just become incredibly successful,

I wouldn't say over a short period of time, because, at a very young age, you were incredibly determined

to reach these incredible highs.

Yes, it started in the back garden in our farm in Cambridgeshire.

I have obviously been playing international sport for 13 years, so it's been a long career.

You say it started in the back garden, we all play cricket in the back garden.

Was there someone who was as competitive as you?

Yes, my brother played.

He was two years older than me, so I had to bowl him out to get a bat in the back of the garden,

so it was quite a hard start to my career in the back garden, but enjoyable.

You can kind of focus on that and think that is where that determination

-comes from, if you like.

-I played a lot with the lads,

so I guess I had a tough upbringing in the sense that

I played a lot of my cricket with the boys, so it has probably helped me get where I am today.

How old were you when you thought, "I'm pretty good at this"?

Probably nine or ten, I realised I was pretty good. Yes, it started there.

At school I was really encouraged by my teachers, which was great.

And then you were 12 years old when you played for England under 19s, weren't you?

Yes, I played for England when I was 16.

Wonderful, we will talk again. So much to talk about. Onions cooking down for what, Chef?

Soup... I'm making soup. A little bit of soup there.

Just cooking this chicken quickly.

You've left the skin on there, any particular reason?

All the flavour. We're going to get that rendered down, OK?

Cook it skin side down the whole thing. It's starting to colour. Chuck it in the oven.

There you go. Do you like that crispy skin?

-Yes. I love it.

-I love serving it with lentils.

In here, just in case you missed it...

Could you add a little bit more milk to that? Two or three tablespoons.

If I can take this out in here, you will see that along with my rice,

I've got my chicken in here.

That's the thigh with the skin off, wrapped in cling film with herbs, garlic, parsley, lemon zest,

salt and pepper, in the cling film, cooking away.

Eight, ten minute cooking time?

About eight.

You have got 12 to go now. I will come back and see you.

Looking very good.

Very, very exciting.

Let's see how the liver boys are getting on down here.

-The liver boys?

-Do you remember the Liverbirds?

-I do, yes.

-You're the liver boys!

Give that a stir for me there, please, if you would.

Then get out two egg yolks. Just put the egg yolk into this bowl here.

-We're looking good here.

-OK, Chef.

I'll show you what we've got in the oven.

We have got our stuffed liver in there. That is actually braising.

You see what I mean? A bit of chicken stock in there, and stuffed cabbage.

-Lovely.

-And here, I just blanched them, and then I'm roasting a piece of cabbage with some curry flavour.

Nice roast cabbage.

Lovely.

What about you, Mike? I was just talking to Charlotte about her early days.

Was it very sporty in your house?

We were very lucky, we were brought up in a sports club.

Mum and Dad had to do a second job, and they worked weekends in a sports club.

We were very lucky, so, at weekends, we spent our time playing

-football, cricket, tennis, anything you like.

-I remember Steve being down at Arsenal.

-Yeah, he was.

-He played for Brighton Hove Albion to start with.

-Yup.

-Did you start in football?

-It seems that all you sportsmen can turn your hand to anything.

-I actually went for a trial at QPR...

-there's a bloke called Phil Parkes, I think he went on to play for England!

-The keeper!

I decided I wasn't going to be a keeper. I was too short, anyway.

I'm glad you didn't, Mike, because you eventually went down to Australia and won the Ashes.

Do you still have fond memories of that?

Obviously, you look around, and you have got all your trophies.

After the success of 2009, winning the Ashes in Britain, do you look back to '86 when you won it?

It was '86-'87, yes, and you look back and you just didn't realise how much it affected other people...

only when you came home did you realise what effect it had.

So I've got my pickling vinegar in here.

Tell us why you pickle it, Chef.

It's the flavour. It's like sauerkraut, which I think was pinched by those people in Europe...

they came to Barnsley...

Isn't he horrible?

That's terrible!

It's true! It's true, in 1542!

What do you want done with this, Brian?

-Can you peel them? Take the skins off.

-Oh, peel them!

-No, peel them with a knife.

Show him how to peel them with a knife, Ainsley, you're very good at that.

-You're good at doing that, are you?

-Lovely. Well, just to start off.

What about Tewnty20 cricket...?

It seems to be all the rage and all the talk at the moment?

As a previous England captain, what is your feeling?

Twenty20 has been great. Great for getting the crowds in, getting the families in,

and the wives and girlfriends who don't normally come along.

It's a short game, a bit of music, a bit of wine. That's excellent.

Especially if the Windies are in town, the music, I tell you.

Playing in front of crowds like that, seeing them all enjoying themselves.

We'll bring Charlotte in... What's your view on the Twenty20 cricket scene?

Has it changed the game, or has it enhanced it, has it made it better?

It's definitely enhanced our game, I think. Just getting people in to watch us even more.

It is certainly my favoured version of the game.

It's quick and it's over in about an hour and a half, which is great.

Are we producing better cricketers, do you think? Or do think it is that the Australians are in decline?

It's a bit like the great West Indies side of the '70s and '80s...

you lose three icons like they had in Waugh, McGrath and Gilchrist

and the side is likely to get a little less better, and they come down to everybody else.

To be fair, our guys have done tremendously well. People like Broad have been absolutely fabulous.

And Strauss...

Yes, and I think Andy Flower, the coach, has got a little bit to take credit for as well.

-It tremendous that we pulled it round.

-I look forward to the winter tour in South Africa.

-So do I. It's going to be tough.

-It's going to be very exciting.

Nice to talk a bit of cricket, ladies and gentlemen, we were successful this year at it.

Back to Brian now. Tell us what you're doing.

The rice pudding is coming great. We have got the oranges on the way.

I'll add honey in a minute. I've got tomato sauce.

-I'm going to put cream in that, to make it different.

-OK.

I've got garlic and onion in there. I've got some sweet and sour sauce here.

Those eggs are going to go into the rice pudding when... It is not cooked yet, but it's almost there.

-OK, so very rich...

-Nice and hot.

-You've got about six minutes, Chef... Sorry, five minutes to go.

-Oh, dear!

-Stop it! What's he like?

I'm leaving him...he's always taking the Michael, isn't he? He really is.

Visit our website for all the recipes that are

being prepared here today in the Ready Steady Cook kitchen.

Check it out. How's it going here?

Get out of there!

-He really likes to milk it, doesn't he?

-He does.

How are you getting on down here? Are you enjoying this cooking experience?

-Yes, it's lovely.

-It's all a bit hectic.

What are you up to at the moment? Have you got a winter tour coming up, Charlotte?

-We're going to the West Indies, so we're preparing for that.

-Is that one of your favourite tours?

I've been playing all this time and haven't been to the West Indies.

-I'm really looking forward to it.

-Oh, wow.

Yes, so it's going to be really special.

And going down as world champions. As I've been saying before,

you have had loads and loads of positive wins, right across the globe.

What has given you the most satisfaction?

I went out to Sydney in March to win our first World Cup, was probably the most special moment of the year.

I've been a bit spoiled for choice this year,

-winning a couple of World Cups and an Ashes, which has been fantastic.

-Fantastic.

-Go on, pour that in there.

-Egg fried rice.

-Brilliant.

-Add a bit of soy... you can shake it in for him.

-Shake that soy! Shake that soy in! Lovely.

That's it! All right, Charlotte!

Wahey!

Parsley. In we go. That's it. Give it a toss. That's it.

You don't want her to burn herself!

She's the England cricket captain, what are you talking about?! Here you are.

I'm not very good at this.

I think I'm going to drop it on the floor.

She's standing there shaking that bowl.

-You've done a great job.

-Look at that.

-It is just technique, it's practice.

-Yes, this is brilliant.

-If I was trying to bowl out some of those players that you've bowled out...

Three minutes to go. Very briefly, what is the state of England's women's cricket at the moment?

Is it getting better, are more girls coming through that want to play the game?

It has been unbelievable. The success we have had as a team,

and there are just more girls that want to play cricket, which is fantastic,

a 49% increase this year on girls playing cricket,

so hopefully there'll be more in the next few years.

It doesn't just stop there, ladies and gentlemen.

If you are successful at doing something, as successful as Charlotte,

you get rewarded by Her Majesty the Queen. MBE?

Yes, really special to get the honour three months ago,

-I'm really looking forward to picking it up in the near future.

-Have you not been yet?

-I haven't.

She hasn't had time, she has been playing cricket!

"Sorry, Your Maj, can't make it this week"!

Look at this. He has put the orange on top.

just a different way of serving it, bringing it alive, ladies and gentlemen. Very, very nice indeed.

Very briefly, let's pop down the other end. Only two minutes to go.

Where does time go?

Mike, you have got the rice pudding, looking good, too.

We have got two different styles of rice pudding.

Chocolate-style rice pudding over there with orange. This one is very creamy.

This is your sauerkraut here?

Yes.

The potatoes are looking good.

-Are they just a good old sauteed potato?

-A sauteed potato, yes, Chef.

-I can't find cumin, Chef. Cumin, cumin.

-It should be there.

-Um...

-Cinnamon.

You've got cumin seeds only, Chef. Cinnamon is just as good.

Fantastic, we are looking good. We are OK, Chef, thank you.

-Lovely. OK.

-That's that.

So we have got the liver and the rice pudding here. That is looking good.

Very, very little time. Great talking to you, Mike.

-I hope things are going well at the Lord's Taverners.

-They are indeed.

-Wonderful, lovely.

It's exhausting! Let's leave the chefs to get on with it.

Guys, you have got one minute from now. Take it away.

Nice bits to garnish.

OK, 45 seconds, ladies and gentlemen.

Just look at what you have got in front of you.

Less than 20 minutes ago, we had two bags of ingredients for under £5.

Now, just look what's in front of you - one, two, three... About half a dozen dishes there, maybe more.

It is possible. If you want any of the recipes, check out our website.

Just under 30 seconds now, guys.

Audience, you're voting for how the chefs have used the ingredients.

Think about that when it comes to voting.

Let's have the countdown, shall we?

We are nearly at that ten now.

Ten, nine, eight, seven, six, five,

four, three, two, one,

stop cooking!

Excellent, well done.

Well, done, chefs. Let's check out their menus.

In the Green Kitchen, Brian and Mike have been busy.

They've prepared sweet and sour liver with pan-roasted potatoes.

Pan fried liver with pickled cabbage.

Liver wrapped in bacon with dusted curry cabbage.

Buttered cabbage parcels with a rich liver filling.

Pan-fried liver with cream tomato sauce, cheesy potatoes roast and, finally,

creamed rice pudding with cinnamon oranges.

In the Red kitchen, Nick and Charlotte have been equally busy.

There we have got Charlotte's bowled-over chicken broth,

crunchy vegetable salad with sesame dressing, crispy chicken thighs with egg fried rice,

chicken ballotine with ribbon vegetables and a mushroom, cream and bacon sauce,

and finally, chocolate rice pudding with oranges and honey.

APPLAUSE

They sound absolutely fantastic. What do they taste like? Mike is about to find out.

-I'll start with this one over here.

-Mike did most of that.

We blitzed the liver, with onion, garlic, egg, breadcrumbs,

in the blanched cabbage with chicken stock with butter and chives. Over here we've got pickled cabbage.

-Mm!

-Do you like that?

-That is lovely.

You could do that at home.

I couldn't do that at home!

Yes, you could. You did most of that.

Pickled cabbage over here, quickly cooked with white wine vinegar.

Just quickly pan fried the liver on top there and a bit of creamy tomato sauce around the outside here.

Cooked lovely.

You've got to cook liver well.

-Yes. He means correctly.

-That's right.

Try this cabbage,

because you were pooh-poohing my cabbage earlier on.

-I'm not pooh-poohing your cabbage!

-I heard you laugh.

It was just dusted with a bit of a curry powder.

-Just to give a little hint.

-That's different, that's nice.

-You see?

-I like that.

-What was that, different?

-It's different, it's very nice.

When you talk about cabbage, you normally have it plain.

Exactly. Moving over here now.

Onions underneath and a nice tomato sauce. Not too much cream in there.

Not too much cream. You see, it's pink in the middle, there, that liver.

That is how it should be. Try the cheese on toast...

it is just cheese on potato.

Serving them in the pan works great as long as you don't put it straight on your mother's table.

Sweet-and-sour liver, great value, and a bit of rice pudding.

Go on, Mike, try the rice pudding. Don't say anything, just spit it all over Ainsley.

LAUGHTER

That's sensational, the sweet and sour.

All of the recipes are available on the website. Don't forget that.

Finally, the creamed rice pudding?

-Oh! Can I go please?

-You certainly can!

On that I'm going to go too. Let's hear it for Mike and Brian.

APPLAUSE

Well done, son.

You've had an exciting time. Do you want to pick up your cutlery, Charlotte?

-Do you want to start on that broth or go for the egg fried rice?

-I should go for...

It's a really nice, healthy, light broth.

We've just got the diced root vegetables, a bit of onions and garlic,

-carrot, mushrooms, courgettes.

-Is that good?

-Very good.

Bit of chicken stock with some diced chicken

and rice through it at the end, chopped chives.

Took the bones out of the chicken, cooked them skin side down to get the skin nice and crispy.

Flavoured this up with salt, pepper, lemon juice and lemon zest.

-What were you going to say?

-The crispy skin is wonderful.

-I shouldn't eat the skin, but it is lovely.

-Normally, Nick, you'd put

a bit of pearl barley through your broth, but you've added rice instead.

-Rice, yes.

-What a lovely idea, what a brilliant idea, because we've all got a packet of rice.

You want a handful to pop in there.

-Yes, a couple of tablespoons of rice.

-Check out that recipe. OK, fabulous crispy chicken.

A classic egg fried rice. We boned the chicken, flavoured

it with lemon zest, parsley, garlic, salt, pepper, lemon juice. We rolled

it up in cling film, poached it, and carved it on to ribbon vegetables, which Charlotte did.

-Yes, I did it very well!

-That smiling face says it all.

And a cream sauce made from bacon, mushrooms, wine and cream.

-We added a bit of stock in there as well.

-Isn't that lovely?

And then of course the piece de resistance -

-a PROPER chocolate and orange rice pudding.

-Ooh!

I wouldn't have given him the rice... He's made the exact same...

-Bit of competition!

-Cocoa powder.

Proper chocolate? You mean cocoa powder, I love it. Very good.

Honey and orange juice.

-Grate some fresh chocolate.

-Is that gorgeous too?

-Yes, and it feels healthy as well.

Fantastic, ladies and gentlemen, Nick and Charlotte.

APPLAUSE

How close is this one going to be?

We're about to find out.

Will our studio audience be voting for Brian and Mike

in the Green Kitchen, or Charlotte and Nick in the Red Kitchen?

Please pick up your keypads, and will you all vote now?

Let's have a look, now. Has Mike bowled his maiden over?

Who's going to walk away with the Ready Steady Cook Ashes plate?

The boards are filling as we speak, and it looks a bit Red to me.

It could be Green. I don't know.

Who has won today's cooking challenge? It is a Red Kitchen win!

What can I say?

There you go. You're winning everything this year, aren't you, Charlotte?

Lovely to have you on the programme, Charlotte. Keep up the progress of the England cricket team.

It's fantastic what you're doing, and we'd like to make a donation to your charity.

Yeah, which is Macmillan Nurses.

Brilliant, great to have you with us. Lovely, well done.

Always a pleasure.

-Mike...

-A tough challenge.

-You've already got enough trophies, though, so you'll want one of these?

-A Ready Steady Cook mug.

-It has been really enjoyable.

-Fantastic to have you on the programme. Love to the family.

-Well done, Charlotte!

-Thank you, Mike.

-Thank you too, Brian.

Absolute pleasure, mate.

-A pleasure, sir.

-Very nice indeed. What can I say?

A massive thank you to Charlotte Edwards and Mike Gatting.

It has been great to have you here, guys.

Absolutely brilliant. OK, and now for today's Quickie Bag Challenge.

-This is David Craner, a town crier from?

-Crewkerne in Somerset.

-What is your challenge today?

Oh, yay!

Oh, yay!

Sorry?

I am commanded

to let it be known to all those here present

that I, David Craner,

town crier of Crewkerne in Somerset,

and Beaminster in Dorset,

do hereby challenge you

to produce in ten minutes, a meal that will

really give me something to shout about!

God Save The Queen!

Yeah!

We'll be seeing you later, Dave.

Goodness, gracious me!

It's a Dorset Knob.

My ears, my ears.

What? I can't hear a thing.

I can't hear anything either.

We've got some Dorset Knobs here.

We've got beetroot, broccoli, new potatoes.

Go on, open up the Dorset Knobs. Lovely bit of pork fillet there.

Is it Dorset?

Dorset blue vinny.

And a bottle of ginger ale there.

What would you do with this little lot?

There must be some kind of quick bread and butter pudding to do

with these knobs, the rhubarb and a bit of cream.

There must be a nice rhubarb compote

-to go with the pork fillet. What's that?

-Ginger ale.

That will go fantastic in there.

I'm sure we can do some nice braised broccoli with cheese sauce on top.

And then these new potatoes, lovely. We can make a pie here,

cheese and potato pie with pork fillet, perfect.

All right, that's from our chef, Brian Turner.

I think David across there was thinking,

"Maybe I'd vote for Brian", but maybe he'll vote for you. What have you got up your sleeve, Nick?

I think there's a really nice pork stir fry here

with ginger ale, cream and some spices through that and a little bit of rhubarb.

I also think there's a nice potato and broccoli soup with cheesy croutons.

And I also think you could do medallions of pork

topped with this lovely blue cheese and it could be served with something.

-That could be served on top of those, like little individual canapes.

-Oh, yes.

Indeed you could. That would be quite nice.

Very nice indeed. With a little bit of rhubarb chutney on the side.

Both chefs have come up with nice ideas,

considering the ingredients we have got, ladies and gentlemen.

Is it going to be Green for Brian or Red for Nick? Could you all pick up your keypads and vote now?

A few nervous faces there, thinking "What did he say?

"I didn't hear him after all that noise!" Computer, sort this out.

Who has won today's ten minute Quickie Challenge? It's a Brian Turner Green win!

If you could do the broccoli and the cheese sauce,

and you could do the stir-fry. Is that all right? Ainsley, could you do a rhubarb...

sort of like a chutney, but a hot chutney?

-OK, Chef, no problem.

-Chef, that's for you.

Lovely. A little bit of rhubarb for me as well, Chef?

Just take one stick, if you would, and I'll try and get this bread and butter pudding going.

I'll just try and cut the string.

Is this Dorset string or what?!

Here you go, Chef, Happy Christmas.

-Here you are Ainsley, that is for your chutney.

-You're all heart.

And I'm going to use this for my bread and butter pudding.

What about David, I wonder who he voted for?

Did you vote for Nick or Brian?

-Nick.

-Oh, dear!

Hang on a second, it's his bag.

Are you not a Brian Turner fan?

I like him, but I preferred Nick's recipe.

You've stolen my pan, Turner!

There'll be another one there. Any one you want.

Just go for it, Chef, here we are.

Pop it on there.

OK, so this is all local stuff is it, David?

It is, yes.

How long have you been a town crier?

You do it so wonderfully. Didn't he, wasn't it great?

ALL: Yes.

I am just approaching my fourth year.

What kind of demands are put on you? Do you have to go to the local town centre once or twice a month?

I do traditionally the first Friday of every month.

I make proclamations on behalf of the town

and on behalf of the traders in the town, and any special announcements that are necessary.

OK. Let's crack on here.

I'm just getting the cheese sauce on the go to make the little pies here.

-OK, Chef.

-Could you put some oil in there as well, please, Ainsley?

-I certainly will, chef.

-What a nice man you are.

-I know, you know what I'm like.

-Yes, well, I don't tell too many people.

HE LAUGHS

Two minutes gone already, ladies and gentlemen.

Is it really?

Yes. Tell us what you're doing, Nick.

Oh, he's used my pan!

That's my pan for the stir-fry.

-No, Chef, that's for his chutney.

-How many pans do you want?!

Come on! You wanted your recipe, just get on with it!

I'm going to stir-fry this. We'll stick that in the oven, then.

-OK, stick it in the oven.

-I think I'm getting stitched up a bit here.

No, you're fine.

You didn't want to do this, did you?

Now, these Dorset Knobs... It says here that they're actually savoury.

Did you season this?

No, I didn't.

I'm going to put those in there. I think they'll break up a little bit.

Not a major problem.

What we'll do is grate some of those afterwards to go on top.

OK, so let's get that out of the way.

-Have you got a whisk?

-Get a bit of orange in there.

I think we'll go round,

because we've got an awful lot that David has brought,

and I'm going to share it amongst our studio audience.

Let them have a Dorset Knob.

Who's going to have a try? Go on then, love.

Grab one there. What about the cheap seats in the back?

They're nice and crunchy, aren't they? Go on.

So David, these are rather like a crunchy biscuit?

-How do you normally serve them in Dorset?

-It's normally used as a substitute

for crackers to eat with cheese.

The idea of putting a bit of blue vinny on top, a bit of pork,

it's right up your street. Lovely.

How are you doing, Nick?

I'm making a cheese sauce.

It's a cowboy cheese sauce.

-Here you go, use that. We haven't got any cream.

-Oh, Turner!

You've just got to be quicker, lad. If you're going to...

I bet you're glad, David, you didn't use his recipes.

He can't get himself organised!

What about these tatties here, mate?

You really want to get that pork cooking.

Yes, I'm trying to get the pan hot.

Nick, do you want us to give you a hand?

Oh, Turner, all I need is a hot pan.

Lovely. All of this is coming together.

Coming up to the halfway mark any moment now. Let that cook down.

Very nice indeed. OK, anything else you need here, Brian?

-Are you going to be OK?

-I'm OK. If you could put that in there...

OK, we do have a quickie question, gentleman. You sort yourselves out

whilst I speak to Jean, who has come all the way from Stoke-on-Trent to ask this question, so listen up,

-gentlemen. Good afternoon, how are you?

-Fine, how are you?

I'm really well. Cooking with this lot, what do you expect, really?

What would you like to ask? Chefs, listen up.

How do you stop toad in the hole going soggy in the middle?

Why would you want to stop it going soggy in the middle?!

That's the whole idea of the dish!

For me, the whole idea is that the Yorkshire pudding,

correct recipe, use my grandmother's recipe...

-Which is?

-A cup of milk, a cup of flour, a cup of eggs,

a dash of salt, a dash of malt vinegar, perfect, let it rest.

Then you get the crispy bits on the outside, sausage in the middle.

When you put the gravy over it will go soft anyway. Trust me, that works.

Why don't you like it soggy, Jean?

It's all wet.

I don't like it soggy in the middle.

-So it's a bit too wet for you. Have you ever used Brian's recipe?

-Yes, without the vinegar.

A-ha! You see, I'm sorry, you have got to use...

The other thing is to get the pan hot enough.

It has got to be smoking hot, really smoking hot.

When you put the batter in, otherwise it will go soggy because it doesn't rise up.

-It won't puff up if it's not hot enough.

-You want that reaction... almost like a chemical reaction

straight away, with the flour, so it puffs up straight away.

Yes, OK. What would you serve it with?

-Toad in the hole?

-Only one question, love!

What would you serve it with then?

-Me? Onion gravy.

-Something different?

He used to do it with foie gras.

I did, but just try a grain mustard and onion sauce.

-Red onion sauce, lovely.

-All right.

-Well done, well done.

-These are musical, these Dorset Knobs.

GRATER RASPS

OK, we have got two-and-a-half minutes. Let's get a few of these things prepared.

Ready to go, gentlemen?

What are we doing with this broccoli and cheese sauce, Brian?

How you doing with the broccoli, Chef? Are you all right?

What you want me to do with it?

-Just strain it off.

-In a gratin dish, yes?

Yes, I've got the grill on for you, Chef.

I can't do everything for you, now.

What dish would you like me to put it in?

-Just put it in there.

-Orange rhubarb compote.

Just cooked down...

It won't take long. A lot of people think rhubarb

takes long, but it breaks down ever so quickly, ladies and gentlemen.

Are you going to serve this on top of your...?

No, I'm going to crumble it on top of my bread and butter pudding.

There's got to be a few of those.

I'm just going to slice these are up for you.

OK, door open. That's that one.

OK, one-and-a-half minutes to go. What did you want on there?

The chutney or the cheese? Have you got a cheese sauce?

-Cheese sauce and then a bit of chutney.

-OK.

Cheese sauce and then the chutney.

-Be careful, these are hot.

-Coming up to the one minute mark any second now.

-There you go.

-Right, so, chutney in the middle.

-OK, Chef.

-One minute.

-Plates?

Plates are here, Chef.

-Lovely, thank you.

-Just a little bit of that's going over the top there.

Are you going to be ready there, Brian?

-I'm ready, I've been slowing down!

-Get out of it.

-You keep asking me questions!

-Can you hurry up with that?

-He's so rude!

He is, he's terrible. But we love him dearly.

Quite right too.

I tell you what, Dorset Knobs everywhere.

Beautiful. Can we have a bit of pork,

-get a slice on there?

-I'll just put that on there instead, yeah?

Lovely. No problem at all. A touch of rosemary just to finish that off.

-How are you doing, Chef?

-Yes, no problem.

-20 seconds to go, Chef.

-Come on!

Ten, nine, eight, seven, six, five,

four, three, two, one. Stop cooking!

David, come and join us.

Oh, yay! Oh, yay!

No, no more!

I tell you what, we've been running around frantically

trying to justify all your wonderful ingredients.

We've come up with some very exciting dishes. What do you think?

-Absolutely incredible.

-Please pick up your cutlery.

This is the pork stir-fry.

Nick, you were in charge of this. do you want to go through that?

Yes, little strips of pork. I rolled those in a little bit of mixed spice and cooked them in oil and butter.

Unusually, the rhubarb and ginger ale

finished that with cream, chopped parsley, some potatoes.

-Do you like that?

-Mm!

-A bit of chutney on the top as well.

-Goody-good.

-Here, we cooked off the broccoli and made a very quick

cheese sauce, just using the Dorset Blue and the double cream,

whacked it under the grill.

-Could have done with a couple of minutes more under the grill.

-Sorry about that, Chef.

-Lovely.

What did you do here, Brian? Cheese and onion pie.

I just sliced those cooked potatoes and put the cheese...

the Dorset blue vinny over the top. We got eggs and double cream boiled,

mix it together, salt and pepper, pour over the top

and then into the oven.

Fabulous taste, that blue vinny.

-You really like that.

-Mm.

-Try one of these...

Look at that. we'll pop that on the top there.

-Is that them Dorset Knob things?

-Yes.

-Them "Dorset Knob things"?! Have you never seen them before?

You're making a right mess of that.

-You've got it all down your front!

-Watch your cuffs!

Oh, dear, we can't have that, can we? Do you like that?

-They do break up a bit.

-Absolutely gorgeous!

So we've got roasted pork there with mustard and tarragon,

we've got your chutney which you made, then we've got the Dorset Blue, knobs and cheese sauce in there.

We have bread and butter pudding.

We've got rhubarb in here, double cream, eggs and sugar.

We've got the knobs sitting on top, and grated Dorset Knobs to give it a bit of colour.

It looks all right, doesn't it?

-Mm, lovely.

-A couple of other people who look all right are our England cricket captains.

Please welcome back Charlotte Edwards and Mike Gatting.

APPLAUSE

Come on in here, guys.

Lovely to have you back. That's all we've got time for.

Do join us again soon on Ready Steady Cook for more cooking inspiration.

From all of us, bye-bye.

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