Episode 2 Ready Steady Cook

APPLAUSE

Hello! Thank you. Thank you very much indeed.

Wonderful.

Hello! Welcome to Ready Steady Cook.

If you want ideas to cook for friends, family or indeed yourself you've come to the right place!

Let's meet the chefs and special guests.

First up in the red kitchen, welcome Phil Vickery with singer and actor Ray Quinn!

APPLAUSE AND CHEERING

In the green kitchen with chef Paul Rankin

the West End actress, the gorgeous Emma Stephens!

-Hello, how are you doing?

-Good!

OK, mega-success on The X Factor, then that was followed by you going into the West End

-and performing night after night in Grease.

-Yeah.

-Incredible.

-Yeah.

-You are, you come alive on stage.

-Do you come alive in the kitchen?

-Not really. I fall on my backside in the kitchen!

-This is a cooking show!

-Yeah, I know!

I'm, er... I dunno, I do my bit

but not much, unfortunately. I'd love to be able to.

I was just saying, I'd love to be taught how to do it properly.

Cook for Emma. You've got the perfect man here. Let's have a look in your bag.

Nice shirt, by the way. Very posh shirt. Ooh!

Sweet tooth! Tell us what you've got.

Yeah, I am a sweet tooth boy.

I love my desserts. I always try and leave room for it.

I love chocolate. If I'm not breathing, I'm eating chocolate.

And macadamia nuts, I only discovered these a couple of months ago.

You know when you get addicted to something, you can't stop.

-They're really rich.

-They're the fattiest nut of all.

That's right.

-74 per cent fat.

-Yeah.

-There you go.

-A few of you are thinking, "Really? Throw 'em out!"

-Oh, no.

-"I paid 9.99 for that!"

OK, and of course, mascarpone, bananas, and is this a special fudge?

I dunno. It's just fudge, I think.

That's tablet, I think you call it. It's quite grainy.

-I like that.

-I like it.

-How much did you spend?

-Five pounds and one pence!

-There you go. Good old classic bag.

Just one pence over. Phil Vickery?

What a bag.

-Right, I think we'll do...

-What are we gonna do?

We'll do bananas perhaps three ways. Banana souffles in the skin with fudge.

A fudge and macadamia sponge pudding.

A caramelised banana cheesecake,

and we'll do a macadamia nut brittle

and the chocolate we'll just chuck in with the rest of it somewhere.

In 20 minutes! We'll just do it in 20 minutes. It's simple, really!

-You haven't seen it yet!

-I trust you, Phil. Sound good, Ray?

-Absolutely amazing.

-Sound good, ladies and gentlemen?

-Yes!

OK. Ray and Phil.

-Hello!

-Hello!

Looking great. Fantastic!

-You, too!

-Are you enjoying being Sandy?

-I absolutely love it. It's amazing.

-It's the perfect part.

-It's great.

When you get home after performing late at night, what type of things do you like to eat?

Well, it's really hard to eat healthily, but we do try.

-But late at night, you do crave carbs.

-You must be starving!

Yeah. That's when we need to eat, but it's really late, so...

It's the same for a chef. We get home, we're hyped up and haven't eaten.

-We're starving at one in the morning.

-Absolutely.

-True.

They perform on stage, get home and have to cook together. Let's see what things you get inspired by.

That's it. OK, what have we got in here? Beautiful.

-Tell Chef what you've brought him.

-OK.

-What is that stuff?

-It's cranberry Wensleydale cheese.

-Ooh, la, la! Posh!

I love cheese. Broccoli,

sweet potato, tomato and a fillet of salmon.

-How much was that?

-£4.79.

-Very good! Lovely bit of shopping.

Nice bit of salmon. That's the type of thing. What do you think, Chef?

Nice ingredients, nice ingredients.

Um...

You know, I love fish with a crispy crust

and I'd like to use some of the potato to do a sweet potato crust.

I've never tried that but I think it'll work nicely with the salmon. Fancy that?

Sounds really good.

Another thing I really love with salmon, cos it's a bit fatty,

-is chargrilled salmon.

-Me, too.

-Quite simple, but spice it up a bit.

Chargrill it. My favourite sauce with chargrilled fish is sauce vierge,

-a virgin sauce.

-Very posh!

That's simply tomatoes, olive oil, lemon juice, a bit of herbs in there.

-A bit of spice?

-Yeah.

-What about her cheese then, eh?

Incorporate it with the broccoli, a souffle or something?

I don't think I can get much done today, cos I never get much done when I cook with a beautiful girl!

-I get so distracted!

-We'll just eat the cheese, then!

Emma and Paul!

Oh, how sweet it is! 20 minutes, ladies and gentlemen,

when I say Ready Steady Cook!

Let's crack on with this, guys.

OK. Sweet tooth, Phil. Sweet tooth.

Sweet tooth.

Do you always do a dessert when you're at home, Phil,

-or just when friends come round?

-Never. Not bothered.

-It'll make me fat.

-Am I not right in saying - I know you and Emma live together.

-Yeah.

But what about this chocolate cake she wanted to make you?

We bought a chocolate cake about six months ago

and she said, "When we move in, I'll cook you the cake."

"Yeah, all right, love."

-Six months later, it's still in the cupboard.

-Emma, you've still got the ingredients?

No!

I still haven't got round to it.

She bought the tins and everything.

Have a word with Chef. He'll sort you out and give you some tips.

Chef, what have you started with? Cocoa powder and water?

Yes. I'm gonna make a very quick what-do-you-call-it?

-What's the word, Ains?

-A very quick reduction?

-Uh, chocolate sauce.

-Chocolate sauce.

-A fatless chocolate sauce.

-OK.

-Delicious.

-Now, ladies and gentlemen,

let's ask our studio audience. Put your hands up if you'd like a fatless chocolate sauce.

Look at that. Everybody!

-I like a creamy one.

-There's a lady there thinking, "No, I need the fat in there."

It's like macadamia to me!

How do you make this fatless chocolate sauce?

Equal quantities of sugar and cocoa powder, just enough water

then bring it to the boil. The cocoa thickens like if you had starch in there.

-I see. Like putting tomato puree in stuff.

-Exactly.

-Thickens it up. OK.

-There we are.

-We're getting something chocolaty.

What I'm not gonna bother doing is melting the chocolate.

-I'm gonna make a sauce.

-OK.

You've got the special chocolate there, with 70% cocoa solids.

To be quite honest, all chefs say "Only use 70% cocoa solids", blah, blah.

But what they neglect to tell you is

they'll make a mousse, chuck cream, fat, sugar, eggs into it,

-so I do sometimes use milk chocolate.

-OK, Chef.

How do I turn it on? That's it.

So, sponge.

-You don't need a whisking machine, you can use one of these.

-OK.

A food processor's probably easier. It speeds it up a bit.

What you do is I'm gonna set my... Keep going, Ains.

-OK.

-I'll put my eggs in there in a second.

Put the flour in, a touch of milk, and some of that chopped fudge.

What type of consistency are you looking for?

People often say that. We've had letters about it.

"He says 'a touch of milk', but..."

For that amount, a couple of tablespoons.

-Just to loosen the mixture.

-You need to know sometimes.

"A splash" of this can sometimes be a bit deceiving.

-So in there, Ains...

-Three minutes gone already. Eggs in, flour in.

-Self-raising or plain flour?

-Always self-raising.

-Always self-raising for that cake.

Some of us take it for granted. Throw plain flour in and "Why didn't my cake rise?"

Let's find out what's happened to the salmon. It's a sweet potato crust. Sounds delicious.

We've got the grated sweet potato for that.

We'll put a bit of herbs in it to liven that whole thing up.

But it should work great

because sweet potato actually crisps up really nicely.

-That's why we're also doing...

-But the sugar comes out.

People get put off cos it darkens quite quickly when it hits the pan or oven.

You're spot on there, Ains. We're gonna make crisps. This is a great gadget.

-Get one of these.

-She won't have anything to cut in a minute!

We'll fry them in two batches.

-So that's it now. It's that middle one.

-OK.

Here we are. Put that on top like that.

And then push away.

-Ainsley will look after you.

-Hold that. Push away.

Back and forward. There you go.

Look at that. Who needs a machine, ladies and gentlemen?

APPLAUSE

Emma was saying to me she doesn't know how she's ended up going out with Ray

because she can't understand a word he says!

He's totally oblivious. He's not worried.

You guys met...

I'm cracking me nuts!

Be careful, Ray!

-I think I'm cutting the tea towel!

-I think that's enough.

Don't worry about the tea towel.

Was it cool when you met up?

-Oh, yeah.

-There you are, both in Grease,

which is a love story about "I don't like you, you don't like me", then you come together.

-But it happened in real life.

-Before, we weren't Danny and Sandy, we were different parts.

-He played Doody and I was Marty.

-Wow. So suddenly it's all worked out perfectly.

-Yeah.

-Easy to get on with? You both get on well?

-We live together, work together,

-do everything together!

-That's what makes it difficult.

-But it works.

-Good-looking, though, isn't he?

-Yeah.

-He is.

-OK, Ray?

-Especially with that apron on. I could get used to that!

-She likes you in an apron, Ray.

-Thanks! Is it my colour?

Let's see what the chef's doing here. Another job?

Yeah, I need Emma to do the broccoli for it.

Take those to one side.

With broccoli, people just sort of cut it up, sort of thing.

I like to look at the florets from the bottom

and nip them off like that, yeah?

That's how I do it.

Great minds and all that.

Either that or she's chatting me up. I'm not sure!

-Nip it off like that.

-About four minutes to go, Chefs.

-Yeah, right!

-Really?

-Really?

-No, Phil, I'm just winding him up!

He's spending more time talking now!

I throw that bit out, but I keep the hard stalk because I like that.

-Lovely.

-It's where the goodness is.

-If you cook it well, it's lovely.

Look at these beautiful crisps. She's fantastic.

-So you have to do the broccoli now.

-What's that oil?

Here's me making my crisps.

When you do crispy fried vegetables,

the oil shouldn't be as hot

as what it would be for making crisps.

It has to be in-between what a blanching temperature is

and what a crisping-up temperature is.

Essentially, they have to dry out,

so you want the fizzing to stop. The fizzing is the moisture.

They'll be crisp when the fizzing stops.

-OK.

-Cool.

-Good tips.

-That is cool.

-I give amazing tips!

-Good tips.

-Amazing.

How about the salmon? How are we gonna get the crust on there?

I'm trying to figure that out!

LAUGHTER

-I'm gonna season it up and then dip it in flour.

-Yeah.

Put a bit of egg yolk on the flour

and then we'll put it on. I'm gonna season this so they start to wilt and get soft.

OK. Wilt. Wilt is the same as bleeding.

It softens the whole thing up a bit.

A bit of parsley going in. I want to put in some of the oily herbs

but I'm thinking of serving it with a soy, lime-type dressing.

I think it just might work.

-I'm gonna put in a bit of thyme as well.

-Beautiful.

Thyme going into the crust mixture.

We'll come back later and see what Paul does with the Wensleydale with cranberries that Emma brought.

There's a lot of laughter going on down here. What are you lot up to?

-I mixed it too much.

-No, you're fine. Ray, here you go.

What I want you to do is to put some of that fudge in the bottom of each one.

-Put that mixture in each one and smooth it off.

-OK.

-Don't let me down.

-OK, Chef.

-I think he's gonna do a fine job there.

-What are you doing with these bananas?

-I'm gonna make a souffle.

I'll have to peel that one and caramelise it for the cheesecake.

-So you're frying these off. Have you dipped these in sugar?

-Yep.

Fry them off, roast them in the skin,

then we're going to...to...to...to...

pop them in the oven. We made a cream sauce, chocolate sauce in case you didn't like that,

-and we made a fresh one.

-That's fine.

-Lovely.

-What have we got? At the base of that we've got the...

-Fudge.

I'll give you a smaller spoon.

What else have we got in there?

OK. Halfway now, guys.

-OK. Push that down in there. Feel as comfortable as you want.

-OK.

So are you enjoying Grease? Is it the type of role you always wanted?

Danny is the role that I've always dreamed of doing since I was a boy.

It's the first musical film I've actually watched.

I always wanted to be him. It's been out for years.

I remember talking to you before. You weren't into football. You can scoop that up, it's OK.

Your chopping board's got all your sweet bits on it.

You weren't into football. You'd walk around humming songs.

I was into football, but not as much as my mates, to be fair.

Yeah, I was just singing round and stuff.

-Push that right down. There's a bit more to go. Fill it up.

-OK.

So when did you actually start performing? When did the acting come to the fore?

When I was three. I've been singing and dancing since then.

It's sort of been my life. I've never really done anything else.

When I went for auditions, I thought, "This is what I need to do."

I got better and better and eventually The X Factor came along as I got older

and that blew it all over the place.

Why did you decide to go for X Factor?

You're putting yourself... Thousands of people turn up.

And there's a man, you've ended up on the West End stage.

-What was the draw, the pull?

-I don't know.

I was just sat around and I weren't gonna go for it at first.

Then suddenly I wanted to go.

But it was a big opportunity for anyone to go for.

-It was a big risk as well.

-You nearly didn't get to the final.

-I like taking risks.

-Sorry, Phil.

-And I did and I got there.

-In the fridge, mate.

-This in the fridge?

-Straight in, mate.

I think Simon Cowell was probably confident...

-Can you get them in the top there?

-The fridge or the freezer?

-It'll only be there a short time.

-As cold as possible.

Don't put them in the freezer overnight. They're in the freezer, Phil. They'll chill down.

-Ray.

-Yeah?

-He's not letting you stop!

-Sprinkle these with sugar.

-It's just there.

-Yeah. And then the blower thing.

-The blow lamp, that's it.

-Wow!

-I've done this before.

-OK, Phil, that's just bananas with sugar on top.

-How much sugar?

That's it. The secret is to start one

and as soon as it starts to colour, move on to the next one.

OK? That starts to colour, and off.

-You do them twice, OK?

-OK.

Away you go. Wow! Ever done anything like this before?

I did it last time I was on. Whoa!

I can tell that! And you nearly burnt the kitchen down then!

Turn it down a bit.

-I've done this before. Whoosh!

-There you go.

-Hold it a bit further away. Like that.

-Oh, I see.

-See that?

-Oh, I can.

It's easier. The gas doesn't kind of pump out then.

Away you go. Look at that, perfect. Now do the other ones.

He's doing a good job, isn't he?

-Yes! They love you, Ray.

-Nice one.

Who's your favourite artist? Who do you love and listen to?

My favourite artist or... I like hip hop and R&B.

-That's my thing.

-Sure.

-But I love Frank Sinatra and all the greats. They've been in my family for years.

-Lovely.

Classics. What about Em? What do you sing at home to her?

What music do you like singing?

Singing's my job so I don't go home and carry on singing!

Yeah, we both like... She likes a lot of... What do you like, Em?

I have to listen to all his rap music!

-Really?

-SINGS RAP

-I love all that.

-So do I, mate.

-He likes reggae.

Phil, what next?

-Keep going. A bit more colour on there, please.

-OK.

Just work on that. What's going on here, Chef? Time's moving on.

What I've done here, Ainsley... I want a bit of orange.

-OK.

-Ray has cut me some beautiful orange up here.

-We've taken the bananas out of the skin.

-Yeah.

Pop a bit on there. A bit of orange.

-Is this what you do with creme brulee?

-Yes.

-Look at that.

Very, very simple. Just take the banana out,

the way it's curled underneath.

Perfect for serving at home.

-Sometimes we get too panicky.

-How long have we got, Ains?

-About five minutes to go.

-I'll just dot this on top there.

-How are we getting on here?

-Keep going.

-Nice, isn't it?

Got that energy in the kitchen, like being in a professional environment.

Back and forward. Salmon's cooking now. How are you getting on?

Squeeze me a little bit of lemon juice and lime juice, Emma.

-Yeah.

-Here we are. Lemon and lime. There you go. Pop that in there.

We've got the salmon on.

Emma's gonna make a creative salad of her own, of her own invention.

With a bit of the cheese, broccoli and tomato. Yeah?

-Yeah.

-I'm giving her those to play with.

-OK.

-You've got about four minutes, now, you know, Chef.

-Oh, my goodness!

-Let's crack on here.

-I'm just gonna take some of the broccoli

-to whack into the frittata...

-Do you want a sieve to get that out?

-Shall I drain that for you?

-Uh...

-Let me just try it.

-OK.

-Yeah, that's ready.

-Where are you from? Is it Bournemouth?

-Yeah.

-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.

It's nice to get out of London and see the sea and really relax.

It's beautiful there.

-It's lovely to get away.

-Absolutely.

-Have you taken Ray there yet?

-Yeah, he's been down a couple of times.

-You and him are quite serious?

-Oh, yeah! Course!

-When you take someone home for Sunday roast!

-Has he met your mum?

-He's met my nan! That's even worse!

-Oooh!

-Did Jeanie meet your parents, your nan and...

-Of course!

Of course!

Some people don't. Some people get into it...

-It's really important, that grandma, grandpa type thing.

-Absolutely.

-There's pips in this.

-Don't worry. It's only a dressing.

You can whip them out if you want. Three minutes to go, by the way.

-Just three minutes.

-What am I doing?

-We got the lemon/lime going there?

-Are you familiar with tempura?

-Do you like things like this?

-I do. I love it, yeah.

-Gorgeous.

-Lovely and crispy.

-Just a little starter.

-I'm warming up... I start a frittata by warming up the raw ingredients.

-You need to slice your tomato.

-OK.

-I'll give you a plate

and you make a beautiful presentation.

-Like the last tomato or different?

-Like you're making a wonderful salad.

-This is your own creation!

-OK.

-I'll get creative.

-Coming up for two minutes!

-Beautiful.

-Two minutes exactly, Chef.

-Cool.

OK, here we are, Chef. Here's your tempura. I'm whipping these out.

-Good boy.

-All right, then.

-Waaa!

-Give it a good old shake!

It's all there. Just a matter of bringing that together, Chef.

We're going to add a bit of herbs into the frittata.

A bit of mint, a bit of parsley, a bit of basil.

Otherwise it'll have no personality.

-We don't add the cheese.

-Let's leave the chef to get on with it.

Sometimes you know, having been there myself,

get out the way, Ains. It's the last minute.

One and a half minutes to go now.

-How's it going? Ray, you did this. Are you happy?

-I am, yeah.

-Looks good.

Fantastic! Look at that.

-With a little bit of chocolate.

-Better tidy up, mate.

-Tidy up.

-Tidy up.

-OK.

-Anything coming after Grease?

-Yes,

I'm in pantomime in Birmingham with Joe Pasquali.

-At the Hippodrome.

-Fantastic.

It's good. It's good to be able to talk to you and fabulous talking to Em, too.

One minute to go, ladies and gentlemen. Let them get on with it.

Let's do it. We've got the lovely salad, the salmon cooked already.

50 seconds!

We've got the potato crust...

40 seconds now, guys. 40.

It's always very intense. The audience are wondering if the chefs will get the food out on time.

30 seconds to go.

Are they gonna do it?

AUDIENCE: Yes!

Only about 20% of you said yes!

I'm a bit worried.

20 seconds. Audience, get ready to help me count down.

Ten, nine,

eight, seven,

six,

five,

four,

three,

two, one!

Stop cooking!

APPLAUSE

Great, great, great. Let's have a look at today's menus.

In the red kitchen,

Phil and Ray have come up with Ray's trio of cheesecakes

with a no-fat chocolate sauce, glazed bananas and macadamia nut brittle,

followed by chocolate fudge and sponge pudding,

banana souffle with full-fat chocolate sauce,

and finally roasted bananas with yogurt, mint and honey.

In the green kitchen, Paul and Emma have been busy.

We have sweet-potato crusted salmon with a tempura broccoli

and a soy citrus dressing

followed by chargrilled spiced salmon with sauce vierge and broccoli florets.

Wensleydale, tomato and broccoli frittata

with sweet potato crisps, and finally Emma's tri-colour salad.

Doesn't that look amazing?

It's all about taste.

-You're in for a bit of a feast here, Ray!

-I am!

-Get stuck in.

-Start there, mate.

-At the top.

I'll cut a big chunk out for you.

I can't eat all that!

It's still hot, so be careful.

-Eat this bit here?

-Yeah.

-Chocolate sauce and all that.

Here, fudge and macadamia chocolate

with sponge pudding.

The sauce is the low-fat version, so it's just sugar, cocoa powder and water boiled up.

Ray, move on here. This is a souffle.

Ray expertly cut the oranges up

and we made a souffle using egg whites, egg yolks, orange

and a touch of arret de conflace that stops it collapsing.

This was topped with the full-fat chocolate sauce

-which was like a chocolate fudge sauce.

-Do you notice the difference?

-Which do you prefer?

-I don't care!

That's a smaller version of that.

These bananas we roasted in sections

so the banana caramelises, as you see,

-top and bottom.

-Can we pour a bit of that out?

Yeah. Look at that.

If you open it up - look at this.

-Beautiful.

-Might be hot, so be careful.

-That's with lots of macadamia nuts.

-Oh, wow!

-This is the yogurt you made with mint and honey.

-Very refreshing.

All this is rich and chocolaty and creamy,

-and that one's quite cool with the mint and yogurt.

-This is yours.

This is your... You can do that. That is caramelised bananas, the cheesecake you made using chocolate.

He's got a big gob, hasn't he? He has got a big gob, the boy!

-No wonder you sing so well!

-Covered in the low-fat chocolate sauce

this is peanut brittle which is macadamias with chocolate.

If you want to not break your teeth, you can add a squeeze of lemon and that'll make it soft.

-Careful, don't sue me.

-I won't.

-Happy? Delighted?

-I am so happy.

-I'm in heaven.

-Say,

-#

-I love it!

-#

-#

-I love it!

-#

That's all you need.

Let's hear for Ray and Phil.

Ahh! Woo!

-That boy's got a sweet tooth!

-I know!

Careful of your tooth!

He'll probably bring some dessert home for you tonight.

-I hope so.

-You may be bringing some salmon.

-Where should she start, Paul?

-She made the beautiful salad

so she knows what that's like. Try the salmon with the sauce vierge.

-Tell us about the sauce vierge.

-Sauce vierge, virgin sauce.

Everything is kind of natural.

So it's lemon juice, salt, pepper, a bit of coriander seed,

olive oil and you warm the whole lot.

I should have put basil in it but I ran out of time.

Imagine some basil or fresh coriander in there. Delicious.

-What's that like?

-It tastes quite fruity.

-It's light.

-It's zingy, it's light, it's healthy.

Lovely with chargrilled fish. Sea bass, anything.

-What about this salmon? Cut into that.

-With this one,

it wouldn't be right

to put the tempura of broccoli

-with an oily sauce.

-I love that!

So this is a sort of zingy, almost ponzu citrus soya-based sauce

-with just a touch of oil.

-Use your fingers.

-It's the way to serve it.

-That's what they'd serve tempura with anyway.

-I love the sweet potato.

The wee crust on it is nice. It makes it more interesting.

Ainsley was right cos I whacked it in that pan and it did go dark.

That's OK. Just keep your heat a bit lower and it'll be fine.

A frittata is a lovely thing.

It sounds daft and very Irish, but it's like an Italian Spanish omelette!

-There you go.

-So it's just eggs with the Wensleydale in there,

some blanched broccoli, some peeled, seeded and chopped tomato,

some mint, some parsley,

-and some chives in there.

-That's really tasty.

-It doesn't taste like an omelette.

-You could knock this up for Ray.

That makes a lovely little canape. Hold it with the crisps.

-The takeaways had better watch out!

-I know.

Ray, she's gonna be cooking for you tonight. Let's hear it for Emma and Paul.

Nice, wasn't it? Once again it's down to our studio audience.

You can tell by the way I'm talking I had a nibble! Couldn't resist it!

Pick up your keypads, everybody. It's time to vote.

Is it a red kitchen win or a green one?

The tension is rising, the lights are flickering.

We've got sticky puddings, we've got salmon two different ways.

Computer, who has won today's 20-minute cooking challenge?

And you can see by one it's a green kitchen win!

-What can I say? You ain't first, mate. You came second today!

-I know!

-You weren't expecting that.

-I really wasn't.

-Thank you!

-Even when it was up on the board, we thought they'd got it!

-Chocolate normally wins but today you've won, Emma.

-Fish.

-We'd like to donate to your charity.

It's Destination Florida, a charity for children who are terminally ill

-and they get to go to Florida and have a trip.

-Lovely.

-It's really good.

-Good to have you here. Good luck with the show. Well done.

-We want a recount.

-Yeah, recount!

Recount? She just mentioned Florida! No recounts here, mate.

-Here you are.

-I will cherish this. I love tea, so there you go.

-Great having you on the programme.

-Thanks.

-Wonderful.

-Thank you very much.

-Cheers, Ains. Great show.

Emma Stephens and Ray Quinn!

OK. Time for today's Quickie Challenge.

-With me is Caroline Dawson from North Wales. Hello, Caroline.

-Hi.

Welcome to Ready Steady Cook. I believe you've been on your travels.

Yeah. Last year I travelled to India.

-I had a wonderful time.

-That's part of your challenge for our chefs. Tell them what it is.

I've brought a few lovely ingredients from my home in North Wales.

Some fantastic local lamb, some Welsh spinach out of the garden

and some local tomatoes.

And a few little Indian twists in the bag also.

-So something from Wales and India, a combination.

-To remind you of your travels.

-Yeah.

-Something.

-Revisit that.

-That's probably gonna be the new trend. Welsh/Indian fusion.

-It is today! Pass us your bag. Come over later and have a try.

-Brilliant.

-Caroline Dawson.

-Thank you.

-Thank you.

Hello.

Welsh fusion. You like to travel and have been to India.

I love all this stuff. What's nice

is that the lamb, spinach and tomato go with a lot of Indian spices.

We've got chapati flour, some mince, spinach, tomatoes,

puy lentils, a mango and some black onion seed, guys. OK.

What do you think? First up, chef Phil Vickery.

Well, I've never made chapatis in my life.

Are the instructions on the back? Yes.

-Easy-peasy-peasy.

-What I'll do... This perpetual spinach needs a bit of cooking.

Little tiny patties with kalonji seeds, which they are.

Some nice spices and lots of lemon. Cook those up.

Little patties. We'll then do some onion as well. So some bhajis,

onion bhajis, then a little curry of lentils, spinach and finish it with mango.

The tomato, I'll make a hot tomato relish to go on the patties.

Sounded good. But what about Paul Rankin?

Yeah. I think the chapatis are definitely the way to go here.

I have made chapatis, but many, many years ago.

I think it's quite nice to make, instead of meatballs,

tiny almost like little stews and use the chapatis to pick it up.

So for me it would be tomato, lamb, onions, et cetera,

and then tomato, spinach, onion, so you'd have a veggie one and a meat one.

And lentils in with the veggie one.

Then I would totally separate the mango out

-and maybe we could try something...

-Like a lassi?

Like a paratha with mango, honey and lime juice or something.

Lots of lovely ideas.

Both chefs have come up with some cracking ideas.

Difficult one for you, audience. Pick up your keypads. Red for Phil, green for Paul.

Will you all vote now.

Let's have a look at this.

They're pressing away. It looks green.

It looks like Rankin's won this over.

Computer, confirm who's won today's ten-minute Quickie Challenge.

You can see it's a green kitchen. Paul Rankin wins. OK.

Your ten-minute cooking time starts now.

-Can you make chapatis?

-Yeah. I haven't before, but I'll have a go.

It's just the flour with the water.

What would you like me to do for you?

Ainsley, I need you to make me something nice with the mango.

-You know your little mango hedgehog thing you always did?

-Yeah.

Make that, and with everything else we'll marinate it with lime juice and honey.

And then if you make a lassi, a beautiful mango yogurt drink.

-A mango lassi.

-No problem, Chef.

What about the old chapati flour, Chef?

They call it Atta in India.

In general, it's a slight whole-wheat type of thing.

Uh-huh.

So it's not a pure white flour.

Phil Vickery has nicked every single bit of room on the stove.

-You know Phil.

-I'm giving you a hand!

-Giving me a hand?

-Do it yourself!

-Did you just steal my onion?

-No!

-I'm peeling it for you!

I'll just stand here and keep Ainsley company!

That would be very nice, Paul.

-We're good mates.

-Absolutely, mate, we are good mates. Here you go.

Got a bit of the old hedgehog going.

Chapati flour, I've never seen it used anywhere else apart from making chapatis.

So it must just have that right balance

of soft and hard flour, whole-wheat and fresh flour, sort of thing.

So, um,

in general I think you buy it specifically just for chapatis.

I spent a year in India, and we used to have to go to the market and buy things.

I can't really remember that much, but one thing I do remember

is that sugar is called cheeni.

My wife's name is Jeanie.

The kids used to come to the village and go, "Cheeni, Cheeni!"

Jeanie was like, "How do they know it's me?"

OK, you've got a very hot pan here.

-Did you need an exceptionally hot pan for anything?

-Oh, fantastic.

-Don't touch the handle!

-It's in the oven from before.

Classically, in most Indian food,

you start with that base of garlic, onion and ginger.

Ideally, you want to sweat them down quite a lot.

That gives you the base for your sauce.

The caramelised onion is what they thicken their sauces with.

OK, Chef. Lovely.

Now, what about Caroline?

You went off to India. How exciting that must have been for you.

-First time there?

-Yes.

-Where exactly did you go?

We travelled round Goa, but we managed to go to the markets

and eat in the village shacks

and got off the beaten track. It was fantastic. Really good.

Of course, down in Goa, Paul will know this cos you've been there,

you walk along the beach and there's all this fruit available.

You feel so healthy, don't you? Fantastic.

-Did you go to that night market?

-Yes, we did.

-Amazing.

-What happens at the night market, Paul?

-There's stalls

and clothes and food shops and different...

There's locals with fruit stalls

and there's Europeans that have set up there.

Everyone's sort of hanging out and there's a big music theatre.

-It's warm and you're under the mango trees.

-Chef, can we get the mince on?

-Oh, yeah! We only need a little bit of the mince.

-I hope so.

-All right?

-Ideally, you should let the onion caramelise first.

-Six minutes to go.

-This is not ideal for a Quickie Bag, I have to say.

-Lovely.

-A little bit of ginger gonna go in here too.

So we've got the garlic, the ginger. Then we need cumin and coriander seed.

-OK.

-Cumin, coriander seed.

-OK.

-Have you got some yogurt there?

-I could just whack in curry powder,

but I'm not going to.

-Phil, how are you getting on with those chapatis?

-What I've done is,

I've literally put flour and water together, mixed it in the machine,

and ended up with a really nice dough. Look at that.

-Paul, look.

-You're a professional pattie dude.

I am now!

What you should do, if they don't puff up,

is put them over the gas and they should puff up in seconds.

I've got some with seeds in as well, Paul.

-OK?

-Yeah, the onion seeds.

Yeah.

Tin opener?

OK. Very little time now gentlemen. What are you looking for, Phil?

A tin opener.

-I've found the tin opener.

-You've found it.

OK. Less than five minutes to go.

There it is! Round of applause!

Give him a round of applause!

APPLAUSE

-Well done, my man.

-I used to be a good chef!

We do have a quickie question today

which comes from Lucinda Harris.

-Hello, Lucinda.

-Hello.

-How are you?

-Fine, thanks.

-What would you like to ask our chefs?

-How to make my souffles rise.

They never rise. They come out flat or rise and then sink.

-I'd like to make perfect souffles.

-Phil, very little time.

What's a foolproof way of making sure they rise evenly too?

The secret is your egg whites. Make sure they're whipped up enough.

Too much and they go like concrete. I say to people,

three-quarter speed until you've got a shine and thickness.

Once it loses its shine, it won't rise.

The secret of any souffle is the structure.

As long as it's nice and firm when you put it into the bowl.

Slightly soft it won't rise. Too runny, it'll collapse.

-Whisk your egg whites more.

-Thank you.

-But don't go too far or it's like concrete.

-(Like his!)

-I'll try that.

-Great talking to you.

-Thanks.

-Three minutes to go.

-Look at this, puffing up.

-See?

-Fantastic. Very nice. Looking good.

-That's it done.

-There we are. Let's give that a bit of a...

-Bit of a whizz.

-What are you doing here, Paul?

-Spinach, tomatoes...

-Got a lassi going.

Mango, yogurt in there, ladies and gentlemen.

If you want, put a touch of lime juice in.

Sometimes you have the salt, or you have it sweet. Sugar or salt.

Really left up to you. But don't forget,

any recipes our chefs prepared today are available on our website.

Chef, do you want salt or sweet?

I like a bit of sweet, actually.

Sweet. OK.

Can I do one sweet chapati or no?

What? Yeah.

No?

-Let's keep this going, guys.

-A sweet one?

I could, actually.

BLENDER WHIZZES

So, um...

If you...

-Not while that blender's going.

-There's a chapati for you.

Paul, did you say you wanted something with a diced mango here?

Yes, we just want to do like some mango mixed with honey or lime.

Just to sit on top of the sweet chapati.

OK. Two minutes to go.

When I first went to India, I stayed with a family in Goa.

The mum used to make parathas every morning, which is basically

a chapati with some ghee folded through it.

It's like making puff pastry. You roll it out, brush it with ghee,

fold it again and do that a couple of times.

We'd have this for breakfast every morning with sugar on it. Divine.

I don't know whether it was because we were travelling and everything tasted great,

-but I just love parathas.

-The ghee, for those of you who don't know,

is clarified melted butter. That's all that is.

Very, very rich, obviously, but something we associate with Indian cooking.

It gives it that lovely rich creamy taste.

OK.

There we are, Chef.

OK. Very little time now. Coming up for the minute mark now, guys.

-OK. One minute now exactly.

-Gotta get the bhajis on the go.

-Tomato here, Chef?

-That could be a bit hotter.

We're OK, actually. Um...

-Lentils going through that.

-OK. 50 seconds to go. Let's get this done.

So these two curries that I've got on the go, both have the same base.

Which is the onion, the garlic,

the ginger, but then you separate the two out.

I've got more cumin in the meat one

than I do in the vegetable one.

-We've got some cardamom seeds...

-30 seconds to go, boys.

How do you want me to cut this sweet one. Where do you want it?

-I want it on this plate.

-Cut up or not?

-No, just brush it with oil...

-Ten seconds, boys! Come on!

-AUDIENCE:

-Ten, nine, eight,

seven,

six, five,

four,

three, two, one!

Stop cooking!

Look at that. Come and join us, Caroline.

How about that?

-All right?

-Yes.

-Good. Welcome. Chefs were obviously under intense pressure.

But you've got a vegetarian option, a meat option. A bit of salsa there.

Our chefs will explain. Pick up your cutlery.

I think the two curries are quite similar but they are different.

The vegetable one I've left a bit lighter so you can taste the freshness of the vegetables.

But they're both built up with the onion, ginger and garlic.

In went coriander, cumin seeds and cardamom.

A pinch of curry powder going in as well.

A bit of water, tomato paste.

-Do you like that?

-Brilliant.

-Very good.

-This one we left a bit lighter.

We got our base then in goes the cumin seeds and coriander.

Almost just leave it at that and it's enough, you know it's Indian

but it's not that full-on curry taste.

In India what they do is eat with their right hand in general.

So you push off a bit of your chapati and take it like that.

-That's your little spoon...

-Straight into your mouth.

-It's lovely.

-I'm using a spoon.

-You've got that. Here we are.

You can have your lassi when you're ready. Go for your onion bhajis.

-Fantastic chapatis, Phil.

-Thanks.

-Happy we've given you some ideas?

Wonderful!

If you want some nice other ideas, of the dance variety and singing variety,

then all you have to do is go and see Emma and Ray. Come and join us.

APPLAUSE

-Perfect.

-Absolutely lovely. Come and have a try.

Thanks for joining us. See you soon on Ready Steady Cook. Bye!

Subtitles by Red Bee Media Ltd