0:00:09 > 0:00:11APPLAUSE
0:00:20 > 0:00:23Hello! Thank you. Thank you very much indeed.
0:00:23 > 0:00:24Wonderful.
0:00:25 > 0:00:28Hello! Welcome to Ready Steady Cook.
0:00:28 > 0:00:33If you want ideas to cook for friends, family or indeed yourself you've come to the right place!
0:00:33 > 0:00:36Let's meet the chefs and special guests.
0:00:36 > 0:00:41First up in the red kitchen, welcome Phil Vickery with singer and actor Ray Quinn!
0:00:41 > 0:00:44APPLAUSE AND CHEERING
0:00:48 > 0:00:51In the green kitchen with chef Paul Rankin
0:00:51 > 0:00:55the West End actress, the gorgeous Emma Stephens!
0:00:59 > 0:01:01- Hello, how are you doing?- Good!
0:01:01 > 0:01:06OK, mega-success on The X Factor, then that was followed by you going into the West End
0:01:06 > 0:01:09- and performing night after night in Grease.- Yeah.
0:01:09 > 0:01:13- Incredible.- Yeah.- You are, you come alive on stage.
0:01:13 > 0:01:18- Do you come alive in the kitchen? - Not really. I fall on my backside in the kitchen!
0:01:18 > 0:01:21- This is a cooking show! - Yeah, I know!
0:01:21 > 0:01:24I'm, er... I dunno, I do my bit
0:01:24 > 0:01:27but not much, unfortunately. I'd love to be able to.
0:01:27 > 0:01:31I was just saying, I'd love to be taught how to do it properly.
0:01:31 > 0:01:35Cook for Emma. You've got the perfect man here. Let's have a look in your bag.
0:01:35 > 0:01:39Nice shirt, by the way. Very posh shirt. Ooh!
0:01:39 > 0:01:41Sweet tooth! Tell us what you've got.
0:01:41 > 0:01:43Yeah, I am a sweet tooth boy.
0:01:43 > 0:01:48I love my desserts. I always try and leave room for it.
0:01:48 > 0:01:52I love chocolate. If I'm not breathing, I'm eating chocolate.
0:01:52 > 0:01:58And macadamia nuts, I only discovered these a couple of months ago.
0:01:58 > 0:02:01You know when you get addicted to something, you can't stop.
0:02:01 > 0:02:05- They're really rich. - They're the fattiest nut of all.
0:02:05 > 0:02:06That's right.
0:02:06 > 0:02:08- 74 per cent fat.- Yeah.
0:02:08 > 0:02:11- There you go.- A few of you are thinking, "Really? Throw 'em out!"
0:02:11 > 0:02:14- Oh, no.- "I paid 9.99 for that!"
0:02:14 > 0:02:20OK, and of course, mascarpone, bananas, and is this a special fudge?
0:02:20 > 0:02:22I dunno. It's just fudge, I think.
0:02:22 > 0:02:25That's tablet, I think you call it. It's quite grainy.
0:02:25 > 0:02:28- I like that.- I like it. - How much did you spend?
0:02:28 > 0:02:32- Five pounds and one pence! - There you go. Good old classic bag.
0:02:32 > 0:02:35Just one pence over. Phil Vickery?
0:02:35 > 0:02:36What a bag.
0:02:36 > 0:02:39- Right, I think we'll do... - What are we gonna do?
0:02:39 > 0:02:45We'll do bananas perhaps three ways. Banana souffles in the skin with fudge.
0:02:45 > 0:02:48A fudge and macadamia sponge pudding.
0:02:48 > 0:02:51A caramelised banana cheesecake,
0:02:51 > 0:02:54and we'll do a macadamia nut brittle
0:02:54 > 0:02:58and the chocolate we'll just chuck in with the rest of it somewhere.
0:02:58 > 0:03:03In 20 minutes! We'll just do it in 20 minutes. It's simple, really!
0:03:03 > 0:03:06- You haven't seen it yet!- I trust you, Phil. Sound good, Ray?
0:03:06 > 0:03:10- Absolutely amazing.- Sound good, ladies and gentlemen?- Yes!
0:03:10 > 0:03:12OK. Ray and Phil.
0:03:14 > 0:03:16- Hello!- Hello!
0:03:16 > 0:03:18Looking great. Fantastic!
0:03:18 > 0:03:21- You, too!- Are you enjoying being Sandy?
0:03:21 > 0:03:24- I absolutely love it. It's amazing. - It's the perfect part.- It's great.
0:03:24 > 0:03:30When you get home after performing late at night, what type of things do you like to eat?
0:03:30 > 0:03:34Well, it's really hard to eat healthily, but we do try.
0:03:34 > 0:03:38- But late at night, you do crave carbs.- You must be starving!
0:03:38 > 0:03:41Yeah. That's when we need to eat, but it's really late, so...
0:03:41 > 0:03:45It's the same for a chef. We get home, we're hyped up and haven't eaten.
0:03:45 > 0:03:48- We're starving at one in the morning.- Absolutely.- True.
0:03:48 > 0:03:55They perform on stage, get home and have to cook together. Let's see what things you get inspired by.
0:03:55 > 0:03:59That's it. OK, what have we got in here? Beautiful.
0:03:59 > 0:04:04- Tell Chef what you've brought him. - OK.- What is that stuff?
0:04:04 > 0:04:07- It's cranberry Wensleydale cheese. - Ooh, la, la! Posh!
0:04:07 > 0:04:09I love cheese. Broccoli,
0:04:09 > 0:04:14sweet potato, tomato and a fillet of salmon.
0:04:14 > 0:04:19- How much was that?- £4.79.- Very good! Lovely bit of shopping.
0:04:19 > 0:04:23Nice bit of salmon. That's the type of thing. What do you think, Chef?
0:04:23 > 0:04:26Nice ingredients, nice ingredients.
0:04:26 > 0:04:27Um...
0:04:27 > 0:04:30You know, I love fish with a crispy crust
0:04:30 > 0:04:34and I'd like to use some of the potato to do a sweet potato crust.
0:04:34 > 0:04:39I've never tried that but I think it'll work nicely with the salmon. Fancy that?
0:04:39 > 0:04:41Sounds really good.
0:04:41 > 0:04:44Another thing I really love with salmon, cos it's a bit fatty,
0:04:44 > 0:04:49- is chargrilled salmon.- Me, too. - Quite simple, but spice it up a bit.
0:04:49 > 0:04:54Chargrill it. My favourite sauce with chargrilled fish is sauce vierge,
0:04:54 > 0:04:57- a virgin sauce.- Very posh!
0:04:57 > 0:05:03That's simply tomatoes, olive oil, lemon juice, a bit of herbs in there.
0:05:03 > 0:05:08- A bit of spice?- Yeah. - What about her cheese then, eh?
0:05:08 > 0:05:11Incorporate it with the broccoli, a souffle or something?
0:05:11 > 0:05:19I don't think I can get much done today, cos I never get much done when I cook with a beautiful girl!
0:05:19 > 0:05:22- I get so distracted! - We'll just eat the cheese, then!
0:05:22 > 0:05:24Emma and Paul!
0:05:27 > 0:05:30Oh, how sweet it is! 20 minutes, ladies and gentlemen,
0:05:30 > 0:05:33when I say Ready Steady Cook!
0:05:33 > 0:05:35Let's crack on with this, guys.
0:05:35 > 0:05:37OK. Sweet tooth, Phil. Sweet tooth.
0:05:37 > 0:05:39Sweet tooth.
0:05:39 > 0:05:42Do you always do a dessert when you're at home, Phil,
0:05:42 > 0:05:46- or just when friends come round? - Never. Not bothered. - It'll make me fat.
0:05:46 > 0:05:52- Am I not right in saying - I know you and Emma live together.- Yeah.
0:05:52 > 0:05:57But what about this chocolate cake she wanted to make you?
0:05:57 > 0:05:59We bought a chocolate cake about six months ago
0:05:59 > 0:06:03and she said, "When we move in, I'll cook you the cake."
0:06:03 > 0:06:04"Yeah, all right, love."
0:06:04 > 0:06:09- Six months later, it's still in the cupboard.- Emma, you've still got the ingredients?
0:06:09 > 0:06:11No!
0:06:12 > 0:06:14I still haven't got round to it.
0:06:14 > 0:06:17She bought the tins and everything.
0:06:17 > 0:06:20Have a word with Chef. He'll sort you out and give you some tips.
0:06:20 > 0:06:23Chef, what have you started with? Cocoa powder and water?
0:06:23 > 0:06:28Yes. I'm gonna make a very quick what-do-you-call-it?
0:06:28 > 0:06:31- What's the word, Ains? - A very quick reduction?
0:06:31 > 0:06:35- Uh, chocolate sauce.- Chocolate sauce.- A fatless chocolate sauce.
0:06:35 > 0:06:37- OK.- Delicious. - Now, ladies and gentlemen,
0:06:37 > 0:06:43let's ask our studio audience. Put your hands up if you'd like a fatless chocolate sauce.
0:06:43 > 0:06:45Look at that. Everybody!
0:06:45 > 0:06:50- I like a creamy one.- There's a lady there thinking, "No, I need the fat in there."
0:06:50 > 0:06:52It's like macadamia to me!
0:06:54 > 0:06:56How do you make this fatless chocolate sauce?
0:06:56 > 0:07:00Equal quantities of sugar and cocoa powder, just enough water
0:07:00 > 0:07:05then bring it to the boil. The cocoa thickens like if you had starch in there.
0:07:05 > 0:07:11- I see. Like putting tomato puree in stuff.- Exactly.- Thickens it up. OK.
0:07:11 > 0:07:14- There we are.- We're getting something chocolaty.
0:07:14 > 0:07:18What I'm not gonna bother doing is melting the chocolate.
0:07:18 > 0:07:19- I'm gonna make a sauce.- OK.
0:07:19 > 0:07:25You've got the special chocolate there, with 70% cocoa solids.
0:07:25 > 0:07:29To be quite honest, all chefs say "Only use 70% cocoa solids", blah, blah.
0:07:29 > 0:07:31But what they neglect to tell you is
0:07:31 > 0:07:35they'll make a mousse, chuck cream, fat, sugar, eggs into it,
0:07:35 > 0:07:38- so I do sometimes use milk chocolate.- OK, Chef.
0:07:38 > 0:07:40How do I turn it on? That's it.
0:07:40 > 0:07:42So, sponge.
0:07:42 > 0:07:46- You don't need a whisking machine, you can use one of these.- OK.
0:07:46 > 0:07:49A food processor's probably easier. It speeds it up a bit.
0:07:49 > 0:07:52What you do is I'm gonna set my... Keep going, Ains.
0:07:52 > 0:07:55- OK.- I'll put my eggs in there in a second.
0:07:55 > 0:07:59Put the flour in, a touch of milk, and some of that chopped fudge.
0:07:59 > 0:08:02What type of consistency are you looking for?
0:08:02 > 0:08:05People often say that. We've had letters about it.
0:08:05 > 0:08:08"He says 'a touch of milk', but..."
0:08:08 > 0:08:11For that amount, a couple of tablespoons.
0:08:11 > 0:08:15- Just to loosen the mixture. - You need to know sometimes.
0:08:15 > 0:08:19"A splash" of this can sometimes be a bit deceiving.
0:08:19 > 0:08:23- So in there, Ains...- Three minutes gone already. Eggs in, flour in.
0:08:23 > 0:08:28- Self-raising or plain flour?- Always self-raising.- Always self-raising for that cake.
0:08:28 > 0:08:34Some of us take it for granted. Throw plain flour in and "Why didn't my cake rise?"
0:08:34 > 0:08:39Let's find out what's happened to the salmon. It's a sweet potato crust. Sounds delicious.
0:08:39 > 0:08:42We've got the grated sweet potato for that.
0:08:42 > 0:08:45We'll put a bit of herbs in it to liven that whole thing up.
0:08:45 > 0:08:48But it should work great
0:08:48 > 0:08:52because sweet potato actually crisps up really nicely.
0:08:52 > 0:08:55- That's why we're also doing... - But the sugar comes out.
0:08:55 > 0:08:59People get put off cos it darkens quite quickly when it hits the pan or oven.
0:08:59 > 0:09:04You're spot on there, Ains. We're gonna make crisps. This is a great gadget.
0:09:04 > 0:09:07- Get one of these.- She won't have anything to cut in a minute!
0:09:07 > 0:09:10We'll fry them in two batches.
0:09:10 > 0:09:13- So that's it now. It's that middle one.- OK.
0:09:13 > 0:09:16Here we are. Put that on top like that.
0:09:16 > 0:09:18And then push away.
0:09:18 > 0:09:21- Ainsley will look after you. - Hold that. Push away.
0:09:21 > 0:09:23Back and forward. There you go.
0:09:23 > 0:09:28Look at that. Who needs a machine, ladies and gentlemen?
0:09:28 > 0:09:30APPLAUSE
0:09:31 > 0:09:35Emma was saying to me she doesn't know how she's ended up going out with Ray
0:09:35 > 0:09:38because she can't understand a word he says!
0:09:40 > 0:09:43He's totally oblivious. He's not worried.
0:09:43 > 0:09:45You guys met...
0:09:47 > 0:09:49I'm cracking me nuts!
0:09:52 > 0:09:54Be careful, Ray!
0:09:54 > 0:09:57- I think I'm cutting the tea towel! - I think that's enough.
0:09:57 > 0:09:59Don't worry about the tea towel.
0:09:59 > 0:10:01Was it cool when you met up?
0:10:01 > 0:10:03- Oh, yeah.- There you are, both in Grease,
0:10:03 > 0:10:08which is a love story about "I don't like you, you don't like me", then you come together.
0:10:08 > 0:10:14- But it happened in real life. - Before, we weren't Danny and Sandy, we were different parts.
0:10:14 > 0:10:19- He played Doody and I was Marty. - Wow. So suddenly it's all worked out perfectly.- Yeah.
0:10:19 > 0:10:24- Easy to get on with? You both get on well?- We live together, work together,
0:10:24 > 0:10:28- do everything together! - That's what makes it difficult.
0:10:28 > 0:10:32- But it works.- Good-looking, though, isn't he?- Yeah.- He is.
0:10:32 > 0:10:36- OK, Ray?- Especially with that apron on. I could get used to that!
0:10:36 > 0:10:40- She likes you in an apron, Ray. - Thanks! Is it my colour?
0:10:41 > 0:10:44Let's see what the chef's doing here. Another job?
0:10:44 > 0:10:49Yeah, I need Emma to do the broccoli for it.
0:10:49 > 0:10:50Take those to one side.
0:10:50 > 0:10:54With broccoli, people just sort of cut it up, sort of thing.
0:10:54 > 0:10:57I like to look at the florets from the bottom
0:10:57 > 0:10:59and nip them off like that, yeah?
0:10:59 > 0:11:00That's how I do it.
0:11:00 > 0:11:03Great minds and all that.
0:11:03 > 0:11:07Either that or she's chatting me up. I'm not sure!
0:11:07 > 0:11:10- Nip it off like that. - About four minutes to go, Chefs.
0:11:10 > 0:11:12- Yeah, right!- Really?
0:11:12 > 0:11:15- Really?- No, Phil, I'm just winding him up!
0:11:15 > 0:11:17He's spending more time talking now!
0:11:17 > 0:11:21I throw that bit out, but I keep the hard stalk because I like that.
0:11:21 > 0:11:25- Lovely.- It's where the goodness is. - If you cook it well, it's lovely.
0:11:25 > 0:11:28Look at these beautiful crisps. She's fantastic.
0:11:29 > 0:11:33- So you have to do the broccoli now. - What's that oil?
0:11:33 > 0:11:35Here's me making my crisps.
0:11:35 > 0:11:37When you do crispy fried vegetables,
0:11:37 > 0:11:39the oil shouldn't be as hot
0:11:39 > 0:11:42as what it would be for making crisps.
0:11:42 > 0:11:45It has to be in-between what a blanching temperature is
0:11:45 > 0:11:48and what a crisping-up temperature is.
0:11:48 > 0:11:50Essentially, they have to dry out,
0:11:50 > 0:11:53so you want the fizzing to stop. The fizzing is the moisture.
0:11:53 > 0:11:56They'll be crisp when the fizzing stops.
0:11:56 > 0:12:00- OK.- Cool.- Good tips.- That is cool. - I give amazing tips!
0:12:00 > 0:12:02- Good tips.- Amazing.
0:12:02 > 0:12:05How about the salmon? How are we gonna get the crust on there?
0:12:05 > 0:12:07I'm trying to figure that out!
0:12:07 > 0:12:09LAUGHTER
0:12:09 > 0:12:14- I'm gonna season it up and then dip it in flour.- Yeah.
0:12:14 > 0:12:16Put a bit of egg yolk on the flour
0:12:16 > 0:12:21and then we'll put it on. I'm gonna season this so they start to wilt and get soft.
0:12:21 > 0:12:24OK. Wilt. Wilt is the same as bleeding.
0:12:24 > 0:12:26It softens the whole thing up a bit.
0:12:26 > 0:12:31A bit of parsley going in. I want to put in some of the oily herbs
0:12:31 > 0:12:35but I'm thinking of serving it with a soy, lime-type dressing.
0:12:35 > 0:12:37I think it just might work.
0:12:37 > 0:12:40- I'm gonna put in a bit of thyme as well.- Beautiful.
0:12:40 > 0:12:42Thyme going into the crust mixture.
0:12:42 > 0:12:48We'll come back later and see what Paul does with the Wensleydale with cranberries that Emma brought.
0:12:48 > 0:12:52There's a lot of laughter going on down here. What are you lot up to?
0:12:52 > 0:12:55- I mixed it too much. - No, you're fine. Ray, here you go.
0:12:57 > 0:13:03What I want you to do is to put some of that fudge in the bottom of each one.
0:13:03 > 0:13:07- Put that mixture in each one and smooth it off.- OK. - Don't let me down.
0:13:07 > 0:13:10- OK, Chef.- I think he's gonna do a fine job there.
0:13:10 > 0:13:13- What are you doing with these bananas?- I'm gonna make a souffle.
0:13:13 > 0:13:18I'll have to peel that one and caramelise it for the cheesecake.
0:13:18 > 0:13:22- So you're frying these off. Have you dipped these in sugar?- Yep.
0:13:22 > 0:13:24Fry them off, roast them in the skin,
0:13:24 > 0:13:27then we're going to...to...to...to...
0:13:27 > 0:13:33pop them in the oven. We made a cream sauce, chocolate sauce in case you didn't like that,
0:13:33 > 0:13:35- and we made a fresh one. - That's fine.
0:13:35 > 0:13:40- Lovely.- What have we got? At the base of that we've got the...- Fudge.
0:13:40 > 0:13:42I'll give you a smaller spoon.
0:13:42 > 0:13:44What else have we got in there?
0:13:44 > 0:13:47OK. Halfway now, guys.
0:13:48 > 0:13:53- OK. Push that down in there. Feel as comfortable as you want.- OK.
0:13:53 > 0:13:57So are you enjoying Grease? Is it the type of role you always wanted?
0:13:57 > 0:14:02Danny is the role that I've always dreamed of doing since I was a boy.
0:14:02 > 0:14:05It's the first musical film I've actually watched.
0:14:05 > 0:14:09I always wanted to be him. It's been out for years.
0:14:09 > 0:14:14I remember talking to you before. You weren't into football. You can scoop that up, it's OK.
0:14:14 > 0:14:17Your chopping board's got all your sweet bits on it.
0:14:17 > 0:14:20You weren't into football. You'd walk around humming songs.
0:14:20 > 0:14:24I was into football, but not as much as my mates, to be fair.
0:14:24 > 0:14:27Yeah, I was just singing round and stuff.
0:14:27 > 0:14:31- Push that right down. There's a bit more to go. Fill it up.- OK.
0:14:31 > 0:14:38So when did you actually start performing? When did the acting come to the fore?
0:14:38 > 0:14:41When I was three. I've been singing and dancing since then.
0:14:41 > 0:14:45It's sort of been my life. I've never really done anything else.
0:14:45 > 0:14:49When I went for auditions, I thought, "This is what I need to do."
0:14:49 > 0:14:53I got better and better and eventually The X Factor came along as I got older
0:14:53 > 0:14:55and that blew it all over the place.
0:14:55 > 0:14:57Why did you decide to go for X Factor?
0:14:57 > 0:15:00You're putting yourself... Thousands of people turn up.
0:15:00 > 0:15:04And there's a man, you've ended up on the West End stage.
0:15:04 > 0:15:07- What was the draw, the pull? - I don't know.
0:15:07 > 0:15:11I was just sat around and I weren't gonna go for it at first.
0:15:11 > 0:15:13Then suddenly I wanted to go.
0:15:13 > 0:15:16But it was a big opportunity for anyone to go for.
0:15:16 > 0:15:20- It was a big risk as well.- You nearly didn't get to the final.
0:15:20 > 0:15:25- I like taking risks.- Sorry, Phil. - And I did and I got there.
0:15:25 > 0:15:28- In the fridge, mate.- This in the fridge?- Straight in, mate.
0:15:28 > 0:15:31I think Simon Cowell was probably confident...
0:15:31 > 0:15:34- Can you get them in the top there? - The fridge or the freezer?
0:15:34 > 0:15:37- It'll only be there a short time. - As cold as possible.
0:15:37 > 0:15:42Don't put them in the freezer overnight. They're in the freezer, Phil. They'll chill down.
0:15:42 > 0:15:47- Ray.- Yeah?- He's not letting you stop!- Sprinkle these with sugar.
0:15:47 > 0:15:51- It's just there. - Yeah. And then the blower thing.
0:15:51 > 0:15:54- The blow lamp, that's it.- Wow!
0:15:54 > 0:15:59- I've done this before.- OK, Phil, that's just bananas with sugar on top.- How much sugar?
0:15:59 > 0:16:02That's it. The secret is to start one
0:16:02 > 0:16:06and as soon as it starts to colour, move on to the next one.
0:16:07 > 0:16:09OK? That starts to colour, and off.
0:16:09 > 0:16:11- You do them twice, OK?- OK.
0:16:11 > 0:16:15Away you go. Wow! Ever done anything like this before?
0:16:15 > 0:16:18I did it last time I was on. Whoa!
0:16:18 > 0:16:22I can tell that! And you nearly burnt the kitchen down then!
0:16:22 > 0:16:24Turn it down a bit.
0:16:25 > 0:16:30- I've done this before. Whoosh! - There you go.- Hold it a bit further away. Like that.
0:16:30 > 0:16:32- Oh, I see.- See that?- Oh, I can.
0:16:32 > 0:16:36It's easier. The gas doesn't kind of pump out then.
0:16:36 > 0:16:39Away you go. Look at that, perfect. Now do the other ones.
0:16:39 > 0:16:42He's doing a good job, isn't he?
0:16:42 > 0:16:45- Yes! They love you, Ray.- Nice one.
0:16:45 > 0:16:49Who's your favourite artist? Who do you love and listen to?
0:16:49 > 0:16:53My favourite artist or... I like hip hop and R&B.
0:16:53 > 0:16:55- That's my thing.- Sure.
0:16:55 > 0:17:00- But I love Frank Sinatra and all the greats. They've been in my family for years.- Lovely.
0:17:00 > 0:17:04Classics. What about Em? What do you sing at home to her?
0:17:04 > 0:17:06What music do you like singing?
0:17:06 > 0:17:10Singing's my job so I don't go home and carry on singing!
0:17:10 > 0:17:15Yeah, we both like... She likes a lot of... What do you like, Em?
0:17:15 > 0:17:18I have to listen to all his rap music!
0:17:18 > 0:17:20- Really? - SINGS RAP
0:17:23 > 0:17:26- I love all that.- So do I, mate. - He likes reggae.
0:17:26 > 0:17:27Phil, what next?
0:17:27 > 0:17:31- Keep going. A bit more colour on there, please.- OK.
0:17:31 > 0:17:35Just work on that. What's going on here, Chef? Time's moving on.
0:17:35 > 0:17:38What I've done here, Ainsley... I want a bit of orange.
0:17:38 > 0:17:41- OK.- Ray has cut me some beautiful orange up here.
0:17:41 > 0:17:43- We've taken the bananas out of the skin.- Yeah.
0:17:43 > 0:17:46Pop a bit on there. A bit of orange.
0:17:46 > 0:17:49- Is this what you do with creme brulee?- Yes.- Look at that.
0:17:49 > 0:17:52Very, very simple. Just take the banana out,
0:17:52 > 0:17:54the way it's curled underneath.
0:17:54 > 0:17:55Perfect for serving at home.
0:17:55 > 0:17:58- Sometimes we get too panicky. - How long have we got, Ains?
0:17:58 > 0:18:03- About five minutes to go. - I'll just dot this on top there.
0:18:03 > 0:18:06- How are we getting on here? - Keep going.- Nice, isn't it?
0:18:06 > 0:18:11Got that energy in the kitchen, like being in a professional environment.
0:18:11 > 0:18:14Back and forward. Salmon's cooking now. How are you getting on?
0:18:14 > 0:18:18Squeeze me a little bit of lemon juice and lime juice, Emma.
0:18:18 > 0:18:22- Yeah.- Here we are. Lemon and lime. There you go. Pop that in there.
0:18:22 > 0:18:24We've got the salmon on.
0:18:24 > 0:18:30Emma's gonna make a creative salad of her own, of her own invention.
0:18:30 > 0:18:33With a bit of the cheese, broccoli and tomato. Yeah?
0:18:33 > 0:18:37- Yeah.- I'm giving her those to play with.- OK.
0:18:37 > 0:18:41- You've got about four minutes, now, you know, Chef.- Oh, my goodness!
0:18:41 > 0:18:45- Let's crack on here.- I'm just gonna take some of the broccoli
0:18:45 > 0:18:49- to whack into the frittata...- Do you want a sieve to get that out?
0:18:49 > 0:18:51- Shall I drain that for you?- Uh...
0:18:51 > 0:18:54- Let me just try it.- OK.
0:18:55 > 0:19:00- Yeah, that's ready.- Where are you from? Is it Bournemouth?- Yeah.
0:19:00 > 0:19:05- Do you get to go home and have a Sunday roast with Mum and Dad? - I try to get home as much as I can.
0:19:05 > 0:19:08It's nice to get out of London and see the sea and really relax.
0:19:08 > 0:19:10It's beautiful there.
0:19:10 > 0:19:13- It's lovely to get away.- Absolutely.
0:19:13 > 0:19:17- Have you taken Ray there yet?- Yeah, he's been down a couple of times.
0:19:17 > 0:19:20- You and him are quite serious? - Oh, yeah! Course!
0:19:20 > 0:19:24- When you take someone home for Sunday roast!- Has he met your mum?
0:19:24 > 0:19:26- He's met my nan! That's even worse! - Oooh!
0:19:28 > 0:19:32- Did Jeanie meet your parents, your nan and...- Of course!
0:19:32 > 0:19:34Of course!
0:19:34 > 0:19:36Some people don't. Some people get into it...
0:19:36 > 0:19:40- It's really important, that grandma, grandpa type thing.- Absolutely.
0:19:40 > 0:19:44- There's pips in this.- Don't worry. It's only a dressing.
0:19:44 > 0:19:48You can whip them out if you want. Three minutes to go, by the way.
0:19:48 > 0:19:50- Just three minutes.- What am I doing?
0:19:50 > 0:19:55- We got the lemon/lime going there? - Are you familiar with tempura?
0:19:55 > 0:19:58- Do you like things like this? - I do. I love it, yeah.
0:19:58 > 0:20:01- Gorgeous.- Lovely and crispy.
0:20:01 > 0:20:06- Just a little starter.- I'm warming up... I start a frittata by warming up the raw ingredients.
0:20:06 > 0:20:09- You need to slice your tomato.- OK. - I'll give you a plate
0:20:09 > 0:20:11and you make a beautiful presentation.
0:20:11 > 0:20:16- Like the last tomato or different? - Like you're making a wonderful salad.
0:20:16 > 0:20:18- This is your own creation!- OK.
0:20:18 > 0:20:23- I'll get creative.- Coming up for two minutes!- Beautiful.
0:20:23 > 0:20:25- Two minutes exactly, Chef.- Cool.
0:20:27 > 0:20:32OK, here we are, Chef. Here's your tempura. I'm whipping these out.
0:20:32 > 0:20:34- Good boy.- All right, then.
0:20:34 > 0:20:36- Waaa!- Give it a good old shake!
0:20:36 > 0:20:40It's all there. Just a matter of bringing that together, Chef.
0:20:40 > 0:20:43We're going to add a bit of herbs into the frittata.
0:20:43 > 0:20:47A bit of mint, a bit of parsley, a bit of basil.
0:20:47 > 0:20:49Otherwise it'll have no personality.
0:20:49 > 0:20:53- We don't add the cheese.- Let's leave the chef to get on with it.
0:20:53 > 0:20:56Sometimes you know, having been there myself,
0:20:56 > 0:20:59get out the way, Ains. It's the last minute.
0:20:59 > 0:21:01One and a half minutes to go now.
0:21:01 > 0:21:05- How's it going? Ray, you did this. Are you happy?- I am, yeah. - Looks good.
0:21:05 > 0:21:07Fantastic! Look at that.
0:21:07 > 0:21:10- With a little bit of chocolate. - Better tidy up, mate.
0:21:10 > 0:21:12- Tidy up.- Tidy up.- OK.
0:21:12 > 0:21:16- Anything coming after Grease?- Yes,
0:21:16 > 0:21:19I'm in pantomime in Birmingham with Joe Pasquali.
0:21:19 > 0:21:22- At the Hippodrome.- Fantastic.
0:21:22 > 0:21:26It's good. It's good to be able to talk to you and fabulous talking to Em, too.
0:21:26 > 0:21:29One minute to go, ladies and gentlemen. Let them get on with it.
0:21:31 > 0:21:36Let's do it. We've got the lovely salad, the salmon cooked already.
0:21:36 > 0:21:3850 seconds!
0:21:42 > 0:21:45We've got the potato crust...
0:21:45 > 0:21:4740 seconds now, guys. 40.
0:21:51 > 0:21:58It's always very intense. The audience are wondering if the chefs will get the food out on time.
0:21:58 > 0:22:0030 seconds to go.
0:22:00 > 0:22:02Are they gonna do it?
0:22:02 > 0:22:04AUDIENCE: Yes!
0:22:04 > 0:22:06Only about 20% of you said yes!
0:22:06 > 0:22:08I'm a bit worried.
0:22:09 > 0:22:1320 seconds. Audience, get ready to help me count down.
0:22:19 > 0:22:20Ten, nine,
0:22:20 > 0:22:23eight, seven,
0:22:23 > 0:22:24six,
0:22:24 > 0:22:25five,
0:22:25 > 0:22:26four,
0:22:26 > 0:22:27three,
0:22:27 > 0:22:29two, one!
0:22:29 > 0:22:33Stop cooking!
0:22:33 > 0:22:35APPLAUSE
0:22:39 > 0:22:42Great, great, great. Let's have a look at today's menus.
0:22:43 > 0:22:45In the red kitchen,
0:22:45 > 0:22:49Phil and Ray have come up with Ray's trio of cheesecakes
0:22:49 > 0:22:53with a no-fat chocolate sauce, glazed bananas and macadamia nut brittle,
0:22:53 > 0:22:56followed by chocolate fudge and sponge pudding,
0:22:56 > 0:22:59banana souffle with full-fat chocolate sauce,
0:22:59 > 0:23:02and finally roasted bananas with yogurt, mint and honey.
0:23:02 > 0:23:05In the green kitchen, Paul and Emma have been busy.
0:23:05 > 0:23:09We have sweet-potato crusted salmon with a tempura broccoli
0:23:09 > 0:23:11and a soy citrus dressing
0:23:11 > 0:23:15followed by chargrilled spiced salmon with sauce vierge and broccoli florets.
0:23:15 > 0:23:18Wensleydale, tomato and broccoli frittata
0:23:18 > 0:23:22with sweet potato crisps, and finally Emma's tri-colour salad.
0:23:25 > 0:23:27Doesn't that look amazing?
0:23:27 > 0:23:29It's all about taste.
0:23:29 > 0:23:33- You're in for a bit of a feast here, Ray!- I am!- Get stuck in.
0:23:33 > 0:23:35- Start there, mate.- At the top.
0:23:35 > 0:23:36I'll cut a big chunk out for you.
0:23:36 > 0:23:38I can't eat all that!
0:23:38 > 0:23:40It's still hot, so be careful.
0:23:40 > 0:23:43- Eat this bit here?- Yeah. - Chocolate sauce and all that.
0:23:43 > 0:23:46Here, fudge and macadamia chocolate
0:23:46 > 0:23:48with sponge pudding.
0:23:48 > 0:23:55The sauce is the low-fat version, so it's just sugar, cocoa powder and water boiled up.
0:23:55 > 0:23:57Ray, move on here. This is a souffle.
0:23:57 > 0:23:59Ray expertly cut the oranges up
0:23:59 > 0:24:04and we made a souffle using egg whites, egg yolks, orange
0:24:04 > 0:24:07and a touch of arret de conflace that stops it collapsing.
0:24:07 > 0:24:11This was topped with the full-fat chocolate sauce
0:24:11 > 0:24:15- which was like a chocolate fudge sauce.- Do you notice the difference?
0:24:15 > 0:24:17- Which do you prefer?- I don't care!
0:24:17 > 0:24:20That's a smaller version of that.
0:24:20 > 0:24:22These bananas we roasted in sections
0:24:22 > 0:24:25so the banana caramelises, as you see,
0:24:25 > 0:24:28- top and bottom.- Can we pour a bit of that out?
0:24:28 > 0:24:30Yeah. Look at that.
0:24:30 > 0:24:33If you open it up - look at this.
0:24:33 > 0:24:36- Beautiful.- Might be hot, so be careful.
0:24:36 > 0:24:39- That's with lots of macadamia nuts. - Oh, wow!
0:24:39 > 0:24:43- This is the yogurt you made with mint and honey.- Very refreshing.
0:24:43 > 0:24:46All this is rich and chocolaty and creamy,
0:24:46 > 0:24:51- and that one's quite cool with the mint and yogurt.- This is yours.
0:24:51 > 0:24:57This is your... You can do that. That is caramelised bananas, the cheesecake you made using chocolate.
0:24:57 > 0:25:00He's got a big gob, hasn't he? He has got a big gob, the boy!
0:25:00 > 0:25:04- No wonder you sing so well!- Covered in the low-fat chocolate sauce
0:25:04 > 0:25:08this is peanut brittle which is macadamias with chocolate.
0:25:08 > 0:25:13If you want to not break your teeth, you can add a squeeze of lemon and that'll make it soft.
0:25:13 > 0:25:18- Careful, don't sue me.- I won't. - Happy? Delighted?- I am so happy.
0:25:18 > 0:25:20- I'm in heaven.- Say,- #- I love it!- #
0:25:20 > 0:25:21- #- I love it!- #
0:25:21 > 0:25:23That's all you need.
0:25:23 > 0:25:25Let's hear for Ray and Phil.
0:25:25 > 0:25:28Ahh! Woo!
0:25:32 > 0:25:34- That boy's got a sweet tooth! - I know!
0:25:34 > 0:25:36Careful of your tooth!
0:25:36 > 0:25:40He'll probably bring some dessert home for you tonight.
0:25:40 > 0:25:43- I hope so.- You may be bringing some salmon.
0:25:43 > 0:25:47- Where should she start, Paul? - She made the beautiful salad
0:25:47 > 0:25:51so she knows what that's like. Try the salmon with the sauce vierge.
0:25:51 > 0:25:56- Tell us about the sauce vierge. - Sauce vierge, virgin sauce.
0:25:56 > 0:25:58Everything is kind of natural.
0:25:58 > 0:26:03So it's lemon juice, salt, pepper, a bit of coriander seed,
0:26:03 > 0:26:05olive oil and you warm the whole lot.
0:26:05 > 0:26:09I should have put basil in it but I ran out of time.
0:26:09 > 0:26:14Imagine some basil or fresh coriander in there. Delicious.
0:26:14 > 0:26:17- What's that like? - It tastes quite fruity.
0:26:17 > 0:26:20- It's light.- It's zingy, it's light, it's healthy.
0:26:20 > 0:26:23Lovely with chargrilled fish. Sea bass, anything.
0:26:23 > 0:26:27- What about this salmon? Cut into that.- With this one,
0:26:27 > 0:26:31it wouldn't be right
0:26:31 > 0:26:35to put the tempura of broccoli
0:26:35 > 0:26:37- with an oily sauce.- I love that!
0:26:37 > 0:26:43So this is a sort of zingy, almost ponzu citrus soya-based sauce
0:26:43 > 0:26:46- with just a touch of oil.- Use your fingers.- It's the way to serve it.
0:26:46 > 0:26:51- That's what they'd serve tempura with anyway. - I love the sweet potato.
0:26:51 > 0:26:54The wee crust on it is nice. It makes it more interesting.
0:26:54 > 0:26:59Ainsley was right cos I whacked it in that pan and it did go dark.
0:26:59 > 0:27:04That's OK. Just keep your heat a bit lower and it'll be fine.
0:27:04 > 0:27:06A frittata is a lovely thing.
0:27:06 > 0:27:11It sounds daft and very Irish, but it's like an Italian Spanish omelette!
0:27:14 > 0:27:19- There you go.- So it's just eggs with the Wensleydale in there,
0:27:19 > 0:27:23some blanched broccoli, some peeled, seeded and chopped tomato,
0:27:23 > 0:27:25some mint, some parsley,
0:27:25 > 0:27:28- and some chives in there. - That's really tasty.
0:27:28 > 0:27:33- It doesn't taste like an omelette. - You could knock this up for Ray.
0:27:33 > 0:27:38That makes a lovely little canape. Hold it with the crisps.
0:27:38 > 0:27:40- The takeaways had better watch out! - I know.
0:27:40 > 0:27:44Ray, she's gonna be cooking for you tonight. Let's hear it for Emma and Paul.
0:27:49 > 0:27:53Nice, wasn't it? Once again it's down to our studio audience.
0:27:53 > 0:27:57You can tell by the way I'm talking I had a nibble! Couldn't resist it!
0:27:57 > 0:28:01Pick up your keypads, everybody. It's time to vote.
0:28:01 > 0:28:04Is it a red kitchen win or a green one?
0:28:04 > 0:28:08The tension is rising, the lights are flickering.
0:28:08 > 0:28:12We've got sticky puddings, we've got salmon two different ways.
0:28:12 > 0:28:17Computer, who has won today's 20-minute cooking challenge?
0:28:17 > 0:28:23And you can see by one it's a green kitchen win!
0:28:33 > 0:28:38- What can I say? You ain't first, mate. You came second today!- I know!
0:28:38 > 0:28:40- You weren't expecting that. - I really wasn't.
0:28:40 > 0:28:45- Thank you!- Even when it was up on the board, we thought they'd got it!
0:28:45 > 0:28:51- Chocolate normally wins but today you've won, Emma.- Fish.- We'd like to donate to your charity.
0:28:51 > 0:28:56It's Destination Florida, a charity for children who are terminally ill
0:28:56 > 0:29:00- and they get to go to Florida and have a trip.- Lovely.
0:29:00 > 0:29:04- It's really good.- Good to have you here. Good luck with the show. Well done.
0:29:06 > 0:29:09- We want a recount.- Yeah, recount!
0:29:09 > 0:29:13Recount? She just mentioned Florida! No recounts here, mate.
0:29:13 > 0:29:17- Here you are.- I will cherish this. I love tea, so there you go.
0:29:17 > 0:29:20- Great having you on the programme. - Thanks.- Wonderful.
0:29:20 > 0:29:23- Thank you very much. - Cheers, Ains. Great show.
0:29:23 > 0:29:26Emma Stephens and Ray Quinn!
0:29:29 > 0:29:32OK. Time for today's Quickie Challenge.
0:29:35 > 0:29:39- With me is Caroline Dawson from North Wales. Hello, Caroline.- Hi.
0:29:39 > 0:29:44Welcome to Ready Steady Cook. I believe you've been on your travels.
0:29:44 > 0:29:46Yeah. Last year I travelled to India.
0:29:46 > 0:29:51- I had a wonderful time.- That's part of your challenge for our chefs. Tell them what it is.
0:29:51 > 0:29:55I've brought a few lovely ingredients from my home in North Wales.
0:29:55 > 0:30:00Some fantastic local lamb, some Welsh spinach out of the garden
0:30:00 > 0:30:02and some local tomatoes.
0:30:02 > 0:30:06And a few little Indian twists in the bag also.
0:30:06 > 0:30:12- So something from Wales and India, a combination.- To remind you of your travels.- Yeah.
0:30:12 > 0:30:18- Something.- Revisit that.- That's probably gonna be the new trend. Welsh/Indian fusion.
0:30:18 > 0:30:22- It is today! Pass us your bag. Come over later and have a try. - Brilliant.
0:30:22 > 0:30:25- Caroline Dawson. - Thank you.- Thank you.
0:30:28 > 0:30:29Hello.
0:30:30 > 0:30:33Welsh fusion. You like to travel and have been to India.
0:30:33 > 0:30:36I love all this stuff. What's nice
0:30:36 > 0:30:41is that the lamb, spinach and tomato go with a lot of Indian spices.
0:30:41 > 0:30:46We've got chapati flour, some mince, spinach, tomatoes,
0:30:46 > 0:30:51puy lentils, a mango and some black onion seed, guys. OK.
0:30:51 > 0:30:55What do you think? First up, chef Phil Vickery.
0:30:55 > 0:30:58Well, I've never made chapatis in my life.
0:30:58 > 0:31:01Are the instructions on the back? Yes.
0:31:01 > 0:31:06- Easy-peasy-peasy.- What I'll do... This perpetual spinach needs a bit of cooking.
0:31:06 > 0:31:09Little tiny patties with kalonji seeds, which they are.
0:31:09 > 0:31:12Some nice spices and lots of lemon. Cook those up.
0:31:12 > 0:31:17Little patties. We'll then do some onion as well. So some bhajis,
0:31:17 > 0:31:22onion bhajis, then a little curry of lentils, spinach and finish it with mango.
0:31:22 > 0:31:26The tomato, I'll make a hot tomato relish to go on the patties.
0:31:26 > 0:31:28Sounded good. But what about Paul Rankin?
0:31:28 > 0:31:34Yeah. I think the chapatis are definitely the way to go here.
0:31:34 > 0:31:38I have made chapatis, but many, many years ago.
0:31:38 > 0:31:42I think it's quite nice to make, instead of meatballs,
0:31:42 > 0:31:46tiny almost like little stews and use the chapatis to pick it up.
0:31:46 > 0:31:50So for me it would be tomato, lamb, onions, et cetera,
0:31:50 > 0:31:54and then tomato, spinach, onion, so you'd have a veggie one and a meat one.
0:31:54 > 0:31:56And lentils in with the veggie one.
0:31:56 > 0:31:59Then I would totally separate the mango out
0:31:59 > 0:32:03- and maybe we could try something... - Like a lassi?
0:32:03 > 0:32:08Like a paratha with mango, honey and lime juice or something.
0:32:08 > 0:32:10Lots of lovely ideas.
0:32:10 > 0:32:13Both chefs have come up with some cracking ideas.
0:32:13 > 0:32:18Difficult one for you, audience. Pick up your keypads. Red for Phil, green for Paul.
0:32:18 > 0:32:20Will you all vote now.
0:32:20 > 0:32:22Let's have a look at this.
0:32:23 > 0:32:27They're pressing away. It looks green.
0:32:27 > 0:32:29It looks like Rankin's won this over.
0:32:29 > 0:32:33Computer, confirm who's won today's ten-minute Quickie Challenge.
0:32:33 > 0:32:38You can see it's a green kitchen. Paul Rankin wins. OK.
0:32:38 > 0:32:41Your ten-minute cooking time starts now.
0:32:41 > 0:32:44- Can you make chapatis?- Yeah. I haven't before, but I'll have a go.
0:32:44 > 0:32:47It's just the flour with the water.
0:32:47 > 0:32:50What would you like me to do for you?
0:32:50 > 0:32:56Ainsley, I need you to make me something nice with the mango.
0:32:56 > 0:33:00- You know your little mango hedgehog thing you always did?- Yeah.
0:33:00 > 0:33:05Make that, and with everything else we'll marinate it with lime juice and honey.
0:33:05 > 0:33:11And then if you make a lassi, a beautiful mango yogurt drink.
0:33:11 > 0:33:13- A mango lassi.- No problem, Chef.
0:33:15 > 0:33:17What about the old chapati flour, Chef?
0:33:17 > 0:33:20They call it Atta in India.
0:33:20 > 0:33:26In general, it's a slight whole-wheat type of thing.
0:33:26 > 0:33:27Uh-huh.
0:33:27 > 0:33:30So it's not a pure white flour.
0:33:30 > 0:33:34Phil Vickery has nicked every single bit of room on the stove.
0:33:34 > 0:33:37- You know Phil.- I'm giving you a hand!- Giving me a hand?
0:33:37 > 0:33:40- Do it yourself!- Did you just steal my onion?
0:33:40 > 0:33:44- No!- I'm peeling it for you!
0:33:46 > 0:33:48I'll just stand here and keep Ainsley company!
0:33:48 > 0:33:50That would be very nice, Paul.
0:33:50 > 0:33:54- We're good mates.- Absolutely, mate, we are good mates. Here you go.
0:33:54 > 0:33:57Got a bit of the old hedgehog going.
0:33:57 > 0:34:01Chapati flour, I've never seen it used anywhere else apart from making chapatis.
0:34:01 > 0:34:04So it must just have that right balance
0:34:04 > 0:34:09of soft and hard flour, whole-wheat and fresh flour, sort of thing.
0:34:09 > 0:34:10So, um,
0:34:10 > 0:34:14in general I think you buy it specifically just for chapatis.
0:34:15 > 0:34:20I spent a year in India, and we used to have to go to the market and buy things.
0:34:20 > 0:34:25I can't really remember that much, but one thing I do remember
0:34:25 > 0:34:29is that sugar is called cheeni.
0:34:29 > 0:34:30My wife's name is Jeanie.
0:34:30 > 0:34:34The kids used to come to the village and go, "Cheeni, Cheeni!"
0:34:34 > 0:34:37Jeanie was like, "How do they know it's me?"
0:34:40 > 0:34:42OK, you've got a very hot pan here.
0:34:42 > 0:34:46- Did you need an exceptionally hot pan for anything?- Oh, fantastic.
0:34:46 > 0:34:49- Don't touch the handle! - It's in the oven from before.
0:34:49 > 0:34:52Classically, in most Indian food,
0:34:52 > 0:34:55you start with that base of garlic, onion and ginger.
0:34:55 > 0:34:59Ideally, you want to sweat them down quite a lot.
0:34:59 > 0:35:01That gives you the base for your sauce.
0:35:01 > 0:35:05The caramelised onion is what they thicken their sauces with.
0:35:05 > 0:35:07OK, Chef. Lovely.
0:35:07 > 0:35:10Now, what about Caroline?
0:35:10 > 0:35:13You went off to India. How exciting that must have been for you.
0:35:13 > 0:35:17- First time there?- Yes. - Where exactly did you go?
0:35:17 > 0:35:21We travelled round Goa, but we managed to go to the markets
0:35:21 > 0:35:24and eat in the village shacks
0:35:24 > 0:35:28and got off the beaten track. It was fantastic. Really good.
0:35:28 > 0:35:32Of course, down in Goa, Paul will know this cos you've been there,
0:35:32 > 0:35:35you walk along the beach and there's all this fruit available.
0:35:35 > 0:35:39You feel so healthy, don't you? Fantastic.
0:35:39 > 0:35:42- Did you go to that night market? - Yes, we did.- Amazing.
0:35:42 > 0:35:45- What happens at the night market, Paul?- There's stalls
0:35:45 > 0:35:48and clothes and food shops and different...
0:35:48 > 0:35:50There's locals with fruit stalls
0:35:50 > 0:35:55and there's Europeans that have set up there.
0:35:55 > 0:36:00Everyone's sort of hanging out and there's a big music theatre.
0:36:00 > 0:36:05- It's warm and you're under the mango trees.- Chef, can we get the mince on?
0:36:05 > 0:36:09- Oh, yeah! We only need a little bit of the mince.- I hope so.
0:36:09 > 0:36:13- All right?- Ideally, you should let the onion caramelise first.
0:36:13 > 0:36:17- Six minutes to go.- This is not ideal for a Quickie Bag, I have to say.
0:36:19 > 0:36:22- Lovely.- A little bit of ginger gonna go in here too.
0:36:22 > 0:36:27So we've got the garlic, the ginger. Then we need cumin and coriander seed.
0:36:27 > 0:36:31- OK.- Cumin, coriander seed.- OK.
0:36:31 > 0:36:36- Have you got some yogurt there? - I could just whack in curry powder,
0:36:36 > 0:36:37but I'm not going to.
0:36:40 > 0:36:44- Phil, how are you getting on with those chapatis?- What I've done is,
0:36:44 > 0:36:48I've literally put flour and water together, mixed it in the machine,
0:36:48 > 0:36:51and ended up with a really nice dough. Look at that.
0:36:51 > 0:36:55- Paul, look.- You're a professional pattie dude.
0:36:55 > 0:36:57I am now!
0:36:57 > 0:37:00What you should do, if they don't puff up,
0:37:00 > 0:37:03is put them over the gas and they should puff up in seconds.
0:37:03 > 0:37:05I've got some with seeds in as well, Paul.
0:37:05 > 0:37:08- OK?- Yeah, the onion seeds.
0:37:08 > 0:37:10Yeah.
0:37:10 > 0:37:12Tin opener?
0:37:12 > 0:37:16OK. Very little time now gentlemen. What are you looking for, Phil?
0:37:16 > 0:37:17A tin opener.
0:37:17 > 0:37:20- I've found the tin opener. - You've found it.
0:37:20 > 0:37:24OK. Less than five minutes to go.
0:37:30 > 0:37:32There it is! Round of applause!
0:37:32 > 0:37:35Give him a round of applause!
0:37:35 > 0:37:37APPLAUSE
0:37:41 > 0:37:44- Well done, my man. - I used to be a good chef!
0:37:45 > 0:37:48We do have a quickie question today
0:37:48 > 0:37:50which comes from Lucinda Harris.
0:37:50 > 0:37:53- Hello, Lucinda.- Hello. - How are you?- Fine, thanks.
0:37:53 > 0:37:57- What would you like to ask our chefs?- How to make my souffles rise.
0:37:57 > 0:38:00They never rise. They come out flat or rise and then sink.
0:38:00 > 0:38:04- I'd like to make perfect souffles. - Phil, very little time.
0:38:04 > 0:38:08What's a foolproof way of making sure they rise evenly too?
0:38:08 > 0:38:12The secret is your egg whites. Make sure they're whipped up enough.
0:38:12 > 0:38:16Too much and they go like concrete. I say to people,
0:38:16 > 0:38:19three-quarter speed until you've got a shine and thickness.
0:38:19 > 0:38:21Once it loses its shine, it won't rise.
0:38:21 > 0:38:24The secret of any souffle is the structure.
0:38:24 > 0:38:28As long as it's nice and firm when you put it into the bowl.
0:38:28 > 0:38:31Slightly soft it won't rise. Too runny, it'll collapse.
0:38:31 > 0:38:35- Whisk your egg whites more. - Thank you.- But don't go too far or it's like concrete.
0:38:35 > 0:38:39- (Like his!)- I'll try that. - Great talking to you.- Thanks.
0:38:40 > 0:38:43- Three minutes to go. - Look at this, puffing up.
0:38:43 > 0:38:45- See?- Fantastic. Very nice. Looking good.
0:38:45 > 0:38:50- That's it done.- There we are. Let's give that a bit of a...
0:38:50 > 0:38:52- Bit of a whizz.- What are you doing here, Paul?
0:38:52 > 0:38:55- Spinach, tomatoes... - Got a lassi going.
0:38:55 > 0:38:58Mango, yogurt in there, ladies and gentlemen.
0:38:58 > 0:39:00If you want, put a touch of lime juice in.
0:39:00 > 0:39:04Sometimes you have the salt, or you have it sweet. Sugar or salt.
0:39:04 > 0:39:07Really left up to you. But don't forget,
0:39:07 > 0:39:11any recipes our chefs prepared today are available on our website.
0:39:11 > 0:39:13Chef, do you want salt or sweet?
0:39:13 > 0:39:15I like a bit of sweet, actually.
0:39:15 > 0:39:17Sweet. OK.
0:39:17 > 0:39:20Can I do one sweet chapati or no?
0:39:20 > 0:39:22What? Yeah.
0:39:22 > 0:39:23No?
0:39:23 > 0:39:26- Let's keep this going, guys. - A sweet one?
0:39:26 > 0:39:28I could, actually.
0:39:28 > 0:39:30BLENDER WHIZZES
0:39:30 > 0:39:32So, um...
0:39:32 > 0:39:34If you...
0:39:34 > 0:39:38- Not while that blender's going. - There's a chapati for you.
0:39:38 > 0:39:42Paul, did you say you wanted something with a diced mango here?
0:39:42 > 0:39:47Yes, we just want to do like some mango mixed with honey or lime.
0:39:47 > 0:39:50Just to sit on top of the sweet chapati.
0:39:50 > 0:39:52OK. Two minutes to go.
0:39:52 > 0:39:56When I first went to India, I stayed with a family in Goa.
0:39:56 > 0:40:00The mum used to make parathas every morning, which is basically
0:40:00 > 0:40:03a chapati with some ghee folded through it.
0:40:03 > 0:40:06It's like making puff pastry. You roll it out, brush it with ghee,
0:40:06 > 0:40:08fold it again and do that a couple of times.
0:40:08 > 0:40:13We'd have this for breakfast every morning with sugar on it. Divine.
0:40:13 > 0:40:18I don't know whether it was because we were travelling and everything tasted great,
0:40:18 > 0:40:21- but I just love parathas.- The ghee, for those of you who don't know,
0:40:21 > 0:40:24is clarified melted butter. That's all that is.
0:40:24 > 0:40:29Very, very rich, obviously, but something we associate with Indian cooking.
0:40:29 > 0:40:31It gives it that lovely rich creamy taste.
0:40:31 > 0:40:33OK.
0:40:35 > 0:40:36There we are, Chef.
0:40:36 > 0:40:40OK. Very little time now. Coming up for the minute mark now, guys.
0:40:40 > 0:40:44- OK. One minute now exactly. - Gotta get the bhajis on the go.
0:40:44 > 0:40:46- Tomato here, Chef? - That could be a bit hotter.
0:40:46 > 0:40:49We're OK, actually. Um...
0:40:49 > 0:40:53- Lentils going through that.- OK. 50 seconds to go. Let's get this done.
0:40:53 > 0:40:59So these two curries that I've got on the go, both have the same base.
0:40:59 > 0:41:01Which is the onion, the garlic,
0:41:01 > 0:41:07the ginger, but then you separate the two out.
0:41:07 > 0:41:09I've got more cumin in the meat one
0:41:09 > 0:41:12than I do in the vegetable one.
0:41:13 > 0:41:16- We've got some cardamom seeds... - 30 seconds to go, boys.
0:41:19 > 0:41:24How do you want me to cut this sweet one. Where do you want it?
0:41:24 > 0:41:27- I want it on this plate. - Cut up or not?
0:41:27 > 0:41:31- No, just brush it with oil... - Ten seconds, boys! Come on!
0:41:31 > 0:41:33- AUDIENCE:- Ten, nine, eight,
0:41:33 > 0:41:34seven,
0:41:34 > 0:41:36six, five,
0:41:36 > 0:41:37four,
0:41:37 > 0:41:40three, two, one!
0:41:40 > 0:41:43Stop cooking!
0:41:45 > 0:41:48Look at that. Come and join us, Caroline.
0:41:48 > 0:41:49How about that?
0:41:51 > 0:41:55- All right?- Yes.- Good. Welcome. Chefs were obviously under intense pressure.
0:41:55 > 0:42:00But you've got a vegetarian option, a meat option. A bit of salsa there.
0:42:00 > 0:42:03Our chefs will explain. Pick up your cutlery.
0:42:03 > 0:42:08I think the two curries are quite similar but they are different.
0:42:08 > 0:42:13The vegetable one I've left a bit lighter so you can taste the freshness of the vegetables.
0:42:13 > 0:42:17But they're both built up with the onion, ginger and garlic.
0:42:17 > 0:42:21In went coriander, cumin seeds and cardamom.
0:42:21 > 0:42:24A pinch of curry powder going in as well.
0:42:24 > 0:42:27A bit of water, tomato paste.
0:42:27 > 0:42:28- Do you like that?- Brilliant.
0:42:28 > 0:42:32- Very good.- This one we left a bit lighter.
0:42:32 > 0:42:35We got our base then in goes the cumin seeds and coriander.
0:42:35 > 0:42:39Almost just leave it at that and it's enough, you know it's Indian
0:42:39 > 0:42:41but it's not that full-on curry taste.
0:42:41 > 0:42:45In India what they do is eat with their right hand in general.
0:42:45 > 0:42:50So you push off a bit of your chapati and take it like that.
0:42:50 > 0:42:54- That's your little spoon...- Straight into your mouth.- It's lovely.
0:42:54 > 0:42:57- I'm using a spoon. - You've got that. Here we are.
0:42:57 > 0:43:01You can have your lassi when you're ready. Go for your onion bhajis.
0:43:01 > 0:43:05- Fantastic chapatis, Phil.- Thanks. - Happy we've given you some ideas?
0:43:05 > 0:43:06Wonderful!
0:43:06 > 0:43:11If you want some nice other ideas, of the dance variety and singing variety,
0:43:11 > 0:43:14then all you have to do is go and see Emma and Ray. Come and join us.
0:43:14 > 0:43:17APPLAUSE
0:43:17 > 0:43:21- Perfect.- Absolutely lovely. Come and have a try.
0:43:21 > 0:43:25Thanks for joining us. See you soon on Ready Steady Cook. Bye!
0:43:46 > 0:43:49Subtitles by Red Bee Media Ltd