0:00:20 > 0:00:22APPLAUSE AND CHEERING
0:00:22 > 0:00:24You all right? Thank you very much. Whoo!
0:00:24 > 0:00:26Very, very nice.
0:00:26 > 0:00:28Hello and welcome to Ready Steady Cook,
0:00:28 > 0:00:31the 20-minute cooking challenge with the bag of unknown ingredients.
0:00:31 > 0:00:33What recipes will we have today?
0:00:33 > 0:00:35You'll have to wait and see.
0:00:35 > 0:00:37First, let's meet our chefs and guests.
0:00:37 > 0:00:39In the Green Kitchen joining chef Garrey Dawson,
0:00:39 > 0:00:42we have that comedy legend, the very funny Brian Conley!
0:00:42 > 0:00:44CHEERING
0:00:50 > 0:00:53And in the Red Kitchen with chef Paul Rankin,
0:00:53 > 0:00:54we have acting royalty -
0:00:54 > 0:00:56it's the very debonair Nigel Planer.
0:00:56 > 0:00:58CHEERING
0:01:03 > 0:01:05- How are you?- Very well.
0:01:05 > 0:01:09- OK. Well, you and Nigel are pulling in the crowds at Hairspray. - We are indeed.
0:01:09 > 0:01:13If you decided to cook at home, do you think people would queue up for your nosh?
0:01:13 > 0:01:15I think I can burn salad, me.
0:01:15 > 0:01:17Let's have a look at the food, come on.
0:01:17 > 0:01:19Yes, here we are...
0:01:19 > 0:01:23So this is it, and as you can tell, I'm a bit of a spice freak.
0:01:23 > 0:01:25Tell them what you bought along.
0:01:25 > 0:01:27I've got me pappadums, I've got me rice, Garrey,
0:01:27 > 0:01:29spinach, bit of chicken...
0:01:29 > 0:01:32Oh, look at that... And of course, my chillies.
0:01:32 > 0:01:34Not too hot, these ones,
0:01:34 > 0:01:37cos the bigger they are, the not as hot they are.
0:01:37 > 0:01:40- That's a professional way of speaking.- A little chilli.
0:01:40 > 0:01:45- And me little tomatoes there, there you go.- How much was all that then?
0:01:45 > 0:01:48It was £7.39. That's how much it set me back.
0:01:48 > 0:01:50- That's good.- So you didn't go the whole hog?
0:01:50 > 0:01:52No, I thought I'd save a bit for a drink.
0:01:52 > 0:01:55- You didn't want to give me everything you had?- No, I didn't.
0:01:55 > 0:01:57What do you think then, chef?
0:01:57 > 0:02:00It's a funny bag, isn't it? I mean, pappadums, chilli, cherry tom...
0:02:00 > 0:02:04- Gosh. The pappadums we'll...- You're not going to bake a cake, are you?
0:02:04 > 0:02:06- We could do?- No!
0:02:06 > 0:02:10Let's do something like a millefeuille with the nice wilted spinach,
0:02:10 > 0:02:13spice it up a bit with the chilli and the pappadums.
0:02:13 > 0:02:17- It's where you get layers... - That's a lasagne, isn't it? Why'd you say that then?
0:02:17 > 0:02:21- Millefeuille.- Don't use big words. I can use big words - corrugated iron.
0:02:21 > 0:02:23AINSLEY LAUGHS
0:02:23 > 0:02:25Oh, let 'em get on with it!
0:02:25 > 0:02:27Brian and Garrey.
0:02:27 > 0:02:29APPLAUSE
0:02:31 > 0:02:34Nigel, what a pleasure it is to have you back.
0:02:34 > 0:02:37Last time you were on, both you and Brian won, didn't you?
0:02:37 > 0:02:39That's right, when I was on last time I won,
0:02:39 > 0:02:41so this is the clash of the Titans.
0:02:41 > 0:02:46- Wow. And do you clash at home? He plays the wife, doesn't he? - He plays my wife, yes.
0:02:46 > 0:02:50- Do you sometimes want to throttle him at the end of the night? - No, we get on, we get on.
0:02:50 > 0:02:52- We have to kiss a bit...- Really?
0:02:52 > 0:02:56- ..which is a bit of a, you know, challenge.- Yeah.
0:02:56 > 0:03:00- And what about matinees? Night time's all right...- Twice a day,
0:03:00 > 0:03:04- twice a day, yeah. Even when you're not feeling like it.- Ooh, kissing Brian twice a day.
0:03:04 > 0:03:08Don't give him any garlic, cos I've got to kiss him tonight.
0:03:08 > 0:03:09LAUGHTER
0:03:09 > 0:03:12- Let's have a look.- We'll see what's in here for Brian, shall we?
0:03:12 > 0:03:14- Absolutely.- Here we are.
0:03:14 > 0:03:17Beautiful! I say, look at that lamb.
0:03:17 > 0:03:19- Nice bit of lamb. - Do you approve, Mr Rankin?
0:03:19 > 0:03:25I do approve, I mean, rack of lamb is one of the world's great things.
0:03:25 > 0:03:29Lamb's probably my favourite meat. I almost always order rack of lamb in a restaurant.
0:03:29 > 0:03:33Nice combination going on here between olives and lamb,
0:03:33 > 0:03:37olives, rosemary and lamb, thyme, pull in some garlic...
0:03:37 > 0:03:42- Sweet potato.- Sweet potato, uh... - A very large sweet potato.
0:03:42 > 0:03:45Yeah, but that's grand, because then we can do a few things with it.
0:03:45 > 0:03:49- So I'm sort of thinking lamb... - And curly kale.- ..and olives,
0:03:49 > 0:03:52Curly kale - lovely interesting veg,
0:03:52 > 0:03:55very good for you. Difficult to cook right sometimes,
0:03:55 > 0:03:57so that people enjoy it. I like to cook it
0:03:57 > 0:04:00past that slightly crunchy stage.
0:04:00 > 0:04:01That also suits the garlic,
0:04:01 > 0:04:04- so we've definitely got a garlic thing going on.- Yes, Brian!
0:04:04 > 0:04:06We've definitely got a garlic thing going on.
0:04:06 > 0:04:08Do you think we should whack some eggs in for him?
0:04:08 > 0:04:10We should, yeah!
0:04:10 > 0:04:12How much did you spend, Nige?
0:04:12 > 0:04:13- This was £7.52.- Good.
0:04:13 > 0:04:17My worry was that these are sort of really roasting things,
0:04:17 > 0:04:19will we have time?
0:04:19 > 0:04:21Will we have time to cook these?
0:04:21 > 0:04:24Well, an hour and 20 minutes is plenty of time.
0:04:24 > 0:04:26An hour and 20 minutes! We'll be all right then(!)
0:04:26 > 0:04:29I'm thinking maybe do something sweet with the sweet potato.
0:04:29 > 0:04:33Because when you combine that with brown sugar, vanilla and cream,
0:04:33 > 0:04:39- it's delicious.- Very nice indeed, Nigel and Paul. Come on!
0:04:39 > 0:04:41APPLAUSE
0:04:41 > 0:04:44OK, ladies and gentlemen, let's get our chefs cooking
0:04:44 > 0:04:47by simply saying, ready, steady, cook!
0:04:47 > 0:04:5020 minutes, boys, come on. Mmm!
0:04:50 > 0:04:52Don't forget to wash your hands, fella.
0:04:52 > 0:04:53OK, mate.
0:04:53 > 0:04:55OK, geez, that under there...
0:04:55 > 0:04:57- Mmm...- Thank you.
0:04:57 > 0:04:59Gorgeous, gorgeous, gorgeous.
0:05:00 > 0:05:03- Getting the old bird going, there, so... Oh.- Oh!- Oh!
0:05:03 > 0:05:05Where am I, what do I want?
0:05:05 > 0:05:07What do I do now?
0:05:07 > 0:05:09- First...spinach!- Spinach. - Open that up, wash it.
0:05:09 > 0:05:10Lovely.
0:05:10 > 0:05:15- Last time you said your cooking skills hadn't gone very far...- No.
0:05:15 > 0:05:18Um, I'm baked beans on toast...
0:05:18 > 0:05:22But I think they should make a toaster that's horizontal so you can
0:05:22 > 0:05:24fit all the beans in, and they don't all fall out...
0:05:24 > 0:05:25- You'd prefer that?- Yeah.
0:05:25 > 0:05:28No, my cooking skills are zilch.
0:05:28 > 0:05:30But, you know, I make an effort.
0:05:30 > 0:05:32How are your two daughters with cooking, then?
0:05:32 > 0:05:34Well, they enjoy it,
0:05:34 > 0:05:35and my wife is a wonderful cook,
0:05:35 > 0:05:38so luckily she does all that. That's why I'm fat.
0:05:38 > 0:05:40Lovely.
0:05:40 > 0:05:41You're not fat!
0:05:41 > 0:05:44No, but I am in Hairspray, that's for sure.
0:05:44 > 0:05:46I'm 22st in that!
0:05:46 > 0:05:49And what type of things do you like to cook?
0:05:49 > 0:05:53Well, what we're doing here, really. Anything spicy.
0:05:53 > 0:05:54I'm glad you're here, Ainsley.
0:05:54 > 0:05:57I look like I'm doing well, but I haven't got a clue.
0:05:57 > 0:06:00- And how hot do you like it? Really hot?- I do, I like that,
0:06:00 > 0:06:02cos it releases your endorphins,
0:06:02 > 0:06:06it makes it addictive, doesn't it? Your tongue is telling you you're injured,
0:06:06 > 0:06:08and so your brain releases all these endorphins,
0:06:08 > 0:06:10that's why it can be quite addictive.
0:06:10 > 0:06:14- I do like hot, spicy food, I must say.- Mm, mmm.
0:06:14 > 0:06:19- You're a big fan of that? - Hot and spicy.- Yeah, he likes his food to kick a little bit.
0:06:19 > 0:06:21- Yeah.- OK. What's happening here, then?
0:06:21 > 0:06:24- You're blitzing these down?- We're going to do something a bit different.
0:06:24 > 0:06:27- You've heard of cornflake chicken? - Yeah.
0:06:27 > 0:06:30Yeah, well, I'm going to try and do it with pappadums.
0:06:30 > 0:06:33- That's a nice idea. - If that's going to work, we'll see!
0:06:33 > 0:06:36So I'll blitz those up, with maybe a little bit of breadcrumbs,
0:06:36 > 0:06:38- and then flour and egg wash... - I think we all know it.
0:06:38 > 0:06:42What about you guys? Cornflake chicken?
0:06:42 > 0:06:45Anybody, cornflake chicken? No? One gentleman there...
0:06:46 > 0:06:49- In the fridge, fella. - We'll find out a little bit more.
0:06:49 > 0:06:53A little bit noisy there, I know, making all that racket.
0:06:53 > 0:06:55Let's see how Paul's getting on.
0:06:55 > 0:06:56OK, lamb. I wanted to come over,
0:06:56 > 0:06:58cos I know you want to get this in the oven.
0:06:58 > 0:07:01Yeah, we're really rocking and rolling here.
0:07:01 > 0:07:02This one I've done a little spice
0:07:02 > 0:07:05with some cumin, coriander, black pepper and salt,
0:07:05 > 0:07:09OK, so we're leaning towards a lovely sort of spicy crust on it.
0:07:09 > 0:07:10Yeah.
0:07:10 > 0:07:12This one I'm going to do...
0:07:12 > 0:07:14Actually I think I'll do...
0:07:14 > 0:07:18I'm going to do lamb chops with this one, actually.
0:07:18 > 0:07:21OK, so, nice fat lamb chops...
0:07:21 > 0:07:24Do you want a rolling pin, chef?
0:07:24 > 0:07:27I want a bat, but a rolling pin will do just grand.
0:07:27 > 0:07:29I think there was a bat in there.
0:07:29 > 0:07:35So what this is going to do is give you a slightly more even shape,
0:07:35 > 0:07:38and on that we're going to put a mustard crust.
0:07:38 > 0:07:41- OK.- So that's going to be extremely delicious.
0:07:41 > 0:07:43- Mmmm.- So, ideally, when you're cooking meat...
0:07:43 > 0:07:45I'm being a little bit naughty here,
0:07:45 > 0:07:50as a chef I would always tell the people in my kitchen,
0:07:50 > 0:07:53get your pan really hot before you add the meat,
0:07:53 > 0:07:55but of course, a rack of lamb takes quite a long time to cook
0:07:55 > 0:07:57so I need to get started.
0:07:57 > 0:08:00But I'm going to wait a second before I add the lamb chops,
0:08:00 > 0:08:02because that will cook very quickly, being thin.
0:08:02 > 0:08:05OK. Lovely. No problem at all, chef.
0:08:05 > 0:08:09Four minutes gone already. How's Nigel getting on up there?
0:08:09 > 0:08:10He's flying along.
0:08:10 > 0:08:13I'm doing something kids would love,
0:08:13 > 0:08:15- I'm taking the crust off the bread.- Oh, dear!
0:08:15 > 0:08:18Which you're told not to do. You've got to eat your crusts.
0:08:18 > 0:08:21- How many kids have you got, Nige? - I've got two boys.- Uh-huh.
0:08:21 > 0:08:24Both good cooks, or appreciate good food?
0:08:24 > 0:08:28They are, actually. The ten-year-old taught me how to make a Thai curry.
0:08:28 > 0:08:31- Ooh!- He told me all the ingredients, we got them,
0:08:31 > 0:08:33and did it on his instructions.
0:08:33 > 0:08:34He loves a Thai curry.
0:08:34 > 0:08:37Very encouraging, isn't it, when your children cook...
0:08:37 > 0:08:40How much of this bread do you need, Paul?
0:08:40 > 0:08:44Uh, that's lots. If you just give that a wee dice for me.
0:08:44 > 0:08:46Fantastic.
0:08:46 > 0:08:50So do you go out to eat very often?
0:08:50 > 0:08:52I do. When doing a show, you end up eating out all the time,
0:08:52 > 0:08:57and it's always complicated what time of day to eat.
0:08:57 > 0:09:00You want to eat before the show but not too far before the show,
0:09:00 > 0:09:03you don't want to be too hungry after the show...
0:09:03 > 0:09:05Getting that balance right.
0:09:05 > 0:09:08It's quite energetic, isn't it? It's a musical, it's full-on,
0:09:08 > 0:09:10it's a real buzz, a real high.
0:09:10 > 0:09:13If you're not careful, you'll be starving hungry at 11 at night.
0:09:13 > 0:09:15So tell us about your character, Nigel.
0:09:15 > 0:09:19I play Wilbur, who's the husband, who owns a joke shop,
0:09:19 > 0:09:22and he's always making really bad jokes.
0:09:24 > 0:09:25Not like Brian(!)
0:09:25 > 0:09:27LAUGHTER
0:09:27 > 0:09:28BRIAN: Oi!
0:09:28 > 0:09:34And he likes sort of whoopee cushions and funny noses and all that stuff.
0:09:34 > 0:09:36But they're a very loving family,
0:09:36 > 0:09:40and Tracy's his daughter,
0:09:40 > 0:09:45and the nice thing is to play such a family,
0:09:45 > 0:09:47who all love each other and get on,
0:09:47 > 0:09:49and you don't see that very often.
0:09:49 > 0:09:52You mentioned a really interesting fact earlier on about the theatre,
0:09:52 > 0:09:55the previous successful show that ran, there was Hair,
0:09:55 > 0:09:58- and they both opened up... - That's right, they both opened
0:09:58 > 0:10:02with the words "good morning". "Good morning Baltimore," in Hairspray,
0:10:02 > 0:10:06"Good morning sunshine," in Hair, and in the Shaftesbury Theatre,
0:10:06 > 0:10:09I believe, the last time there was a really long-running successful show
0:10:09 > 0:10:11in the Shaftesbury, it was Hair.
0:10:11 > 0:10:14The walking encyclopaedia, here, ladies and gentlemen.
0:10:14 > 0:10:17- Yeah, of theatre lore. - I know, I know. Anyway,
0:10:17 > 0:10:20catch up again, we've got lots to talk about,
0:10:20 > 0:10:23but as far as the food department's concerned,
0:10:23 > 0:10:24all sorts of things happening here.
0:10:24 > 0:10:28- Fabulous smells, cardamom in here... - Cardamom, nutmeg, ginger.
0:10:28 > 0:10:34You know, I was talking about doing a dessert with this, basically
0:10:34 > 0:10:36it'll be a sweet potato creme brulee.
0:10:36 > 0:10:41Sweet potato purees up very smoothly.
0:10:41 > 0:10:44It's going to give us that rich custard-type finish.
0:10:44 > 0:10:47I'm starting it in water, but once that water evaporates
0:10:47 > 0:10:50I'll add cream and egg yolk, and then if we have time
0:10:50 > 0:10:53- I'll glaze the top of it.- Wow. Ooh!
0:10:53 > 0:10:55AUDIENCE: Ooh!
0:10:55 > 0:10:57We like that, we like that!
0:10:57 > 0:10:59We don't mind a bit of that at all.
0:10:59 > 0:11:02We've got those cooking down, very nice indeed.
0:11:02 > 0:11:06Let's move away from this now, come on. Let's go back down.
0:11:06 > 0:11:09Cornflake... What was it? Cornflake...
0:11:09 > 0:11:12I was going to say chicken, chicken's down there.
0:11:12 > 0:11:14No, no, I've got chicken.
0:11:14 > 0:11:17What we used to do when we were a bit younger
0:11:17 > 0:11:19was take cornflakes and use them like breadcrumbs
0:11:19 > 0:11:22to coat your chicken in cornflakes, you get this really crispy...
0:11:22 > 0:11:25- You can deep fry it, roast it. - That's when the cornflakes
0:11:25 > 0:11:28got a bit old, the bits you had in the bottom of the pack...
0:11:28 > 0:11:31Exactly, it's perfect, and adds a good texture to the chicken.
0:11:31 > 0:11:35So I've done it the same, but I've used pappadums.
0:11:35 > 0:11:39So this is a traditional flour-egg-breadcrumb job, is it?
0:11:39 > 0:11:41Yeah, exactly. Exactly.
0:11:41 > 0:11:44- You can see the chicken... - Look at that!
0:11:44 > 0:11:45That's lovely, isn't it?
0:11:45 > 0:11:47Shall we put a bit of foil on that?
0:11:47 > 0:11:51- I'm worried about it browning up. - I put it in quite dark so it should be OK.
0:11:51 > 0:11:53No problem. Is that up your street, Brian?
0:11:53 > 0:11:56Lovely. Anything crispy, spicy, that's me.
0:11:56 > 0:11:58- In this pan here, Brian?- Got...what?
0:11:58 > 0:12:00Onions and chilli. In this pan here.
0:12:00 > 0:12:02- All of them? How many?- All of it.
0:12:02 > 0:12:03Straight in there.
0:12:03 > 0:12:05All right, oh, hello...
0:12:05 > 0:12:07You're cooking that one.
0:12:07 > 0:12:11Where did your career start, then? You seem to have done everything.
0:12:11 > 0:12:15- There was time when you were always on telly... - My career started at school.
0:12:15 > 0:12:20What do you mean, there was time when I used to be on telly, what's that about?
0:12:20 > 0:12:22You know, I'm on the telly right now!
0:12:22 > 0:12:26My career's down the pan cos I can't ballroom dance, I can't cook,
0:12:26 > 0:12:29- and I hate the jungle, so my TV career's gone now.- Oh, lovely.
0:12:29 > 0:12:32I can have a go at you! Who parted your hair, Moses?
0:12:32 > 0:12:33LAUGHTER
0:12:33 > 0:12:36What's going on here? I only came on a cookery programme
0:12:36 > 0:12:40- and everyone's having a go at me. - Ah, get out of it. Shut it.
0:12:40 > 0:12:43I was going to say - you were on television a lot,
0:12:43 > 0:12:46- and suddenly you've gone into theatre.- I am a thespian now.
0:12:46 > 0:12:48- Are you? Why did that happen?- Um...
0:12:48 > 0:12:52Well, I think... it's never been a conscious game plan,
0:12:52 > 0:12:54I just sort of go from one thing to the other,
0:12:54 > 0:12:57and I went to see this show as a fan in November,
0:12:57 > 0:12:59went with my girls,
0:12:59 > 0:13:02and...met Michael afterwards,
0:13:02 > 0:13:04not assuming I was ever going to be in this,
0:13:04 > 0:13:08- just went as a fan.- Talking about Michael Ball, here.- Yes, of course.
0:13:08 > 0:13:10And Michael said to the girls, "How old are you?"
0:13:10 > 0:13:13Two girls, Lucy and Amy. Lucy went, "I'm seven!"
0:13:13 > 0:13:16He said, "I think you're old enough." So he went into another room,
0:13:16 > 0:13:19came out with these boobs that he wears in the show.
0:13:19 > 0:13:22And Lucy innocently said, "My mum's got a pair of them,
0:13:22 > 0:13:24"but they're much smaller."
0:13:24 > 0:13:26That's what kids do. LAUGHTER
0:13:26 > 0:13:28They're too honest, aren't they?
0:13:28 > 0:13:31They are. And last Saturday we were doing two shows,
0:13:31 > 0:13:33and the girls had gone shopping...
0:13:33 > 0:13:36- I should be helping!- Chop something, we'll find something.
0:13:36 > 0:13:40- What do you want me to chop up? - Chop that parsley for me.
0:13:40 > 0:13:41OK. Do you want to chop it,
0:13:41 > 0:13:45- do you want a larger knife? - Yeah, I want a larger knife, get me a larger knife!
0:13:45 > 0:13:46The biggest, the better!
0:13:46 > 0:13:49Maybe that one will do for you.
0:13:49 > 0:13:52- All right, then. - Just a little bit...
0:13:52 > 0:13:54I'll mime it, and you do it.
0:13:54 > 0:13:55Look at that!
0:13:55 > 0:13:58CHOPPING
0:13:58 > 0:14:00Put those there so they can't see...
0:14:00 > 0:14:01LAUGHTER
0:14:02 > 0:14:03- Ooh!- Oh!
0:14:03 > 0:14:05APPLAUSE
0:14:05 > 0:14:06What are you like?!
0:14:06 > 0:14:10So are you enjoying it? Do you like the idea of dressing up every night?
0:14:10 > 0:14:13I didn't think I would, but I'm enjoying it,
0:14:13 > 0:14:14the make-up, the whole thing.
0:14:14 > 0:14:19I never thought I'd say to my girls, "Have you been using Daddy's lip gloss?"
0:14:19 > 0:14:21LAUGHTER
0:14:21 > 0:14:23And he wears it off every night! Is he a good kisser?
0:14:23 > 0:14:26- Nigel...?- Ye-e-ah...
0:14:26 > 0:14:30Nigel'd tell you, I couldn't do it until I was in the gear.
0:14:30 > 0:14:33I kept saying, "We'll just block this moment, Nige."
0:14:33 > 0:14:35It's quite...
0:14:35 > 0:14:39- So dressing up helps you to go the other way a little bit?- Well, yeah!
0:14:39 > 0:14:41Come on!
0:14:41 > 0:14:42Mmmmm! CHEERING
0:14:42 > 0:14:45See, I'm used to it now, it doesn't bother me.
0:14:45 > 0:14:48He tried to stick his tongue in my mouth, what's that all about?
0:14:48 > 0:14:50I think I'm going to get a part in Hairspray!
0:14:50 > 0:14:53- You'd be good in it, you would. - Stop it.
0:14:53 > 0:14:55- Stop it...- You would!
0:14:55 > 0:14:57Theatre's a great thing, but...
0:14:57 > 0:15:00- What's going to happen after this? - I'm going back into it,
0:15:00 > 0:15:03I had Christmas off, going to go do the pantomime,
0:15:03 > 0:15:07they kindly asked me back, so I'm going to go back in the new year -
0:15:07 > 0:15:12- due to the economic downturn, it's nice to be working! - Great having you here, mate!
0:15:12 > 0:15:15Shall I do something now, Garrey?
0:15:15 > 0:15:18You are going to do some sauteed spinach.
0:15:18 > 0:15:20I tried to give you another job but you didn't do it.
0:15:20 > 0:15:24- Well, he keeps asking me questions. - Are you finished with that, Chef?
0:15:24 > 0:15:26What you're going to do in here, Brian,
0:15:26 > 0:15:28- is sauteed spinach.- OK,
0:15:28 > 0:15:30about eight minutes to go -
0:15:30 > 0:15:35we've got crunchy pappadum chicken, I like that.
0:15:35 > 0:15:39- And what's going on in here? Is this like a chicken stew?- It is.
0:15:39 > 0:15:42Chicken breast, which we started in a frying pan,
0:15:42 > 0:15:48then we put it into the tomato, chilli and onion stew, like a compote.
0:15:48 > 0:15:53We've got some nice, spicy rice with turmeric for a bit of colour,
0:15:53 > 0:15:58- then we'll get some of the herbs you chopped in there later.- Smells good.
0:15:58 > 0:16:02- Enjoying the smells, Brian? - I love it. It's a shame it's not Scratch and Sniff.
0:16:02 > 0:16:06- We want scratch n' sniff telly. - Scratch and Sniff TV!
0:16:06 > 0:16:08We're not going to get Scratch and Sniff TV,
0:16:08 > 0:16:11but you have got our website, ladies and gentlemen.
0:16:11 > 0:16:15All the information is on there.
0:16:15 > 0:16:16How are you doing there, Nigel?
0:16:16 > 0:16:18He's having fun!
0:16:18 > 0:16:21He's great. He's loving it.
0:16:21 > 0:16:22Two different types of tomato -
0:16:22 > 0:16:25what have you stuffed those tomatoes with?
0:16:25 > 0:16:28It's just the crust that I've made up for the lamb.
0:16:28 > 0:16:33We're going to be making a sort of...
0:16:33 > 0:16:39- spicy, almost Asian-type... - Look at those! Very nice.
0:16:39 > 0:16:41You'll see what's happening with these crusts -
0:16:41 > 0:16:43let me just show you this.
0:16:43 > 0:16:46- So...- OK, two different crusts here.
0:16:46 > 0:16:50- One of them's got an olive crust... - Seven minutes!
0:16:50 > 0:16:54I've made olive breadcrumbs for that. What you need to do,
0:16:54 > 0:16:56you pre-cook your lamb,
0:16:56 > 0:17:01then you allow it to rest. I've made an almost tapenade-type thing.
0:17:01 > 0:17:07You can add a bit of egg yolk or garlic or something...
0:17:07 > 0:17:10The tapenade is like a blitzed-down olive.
0:17:10 > 0:17:13Press it into your crumbs and it all comes off, just like that!
0:17:13 > 0:17:19It's not supposed to do that! But I like to put more olives in there
0:17:19 > 0:17:22and that's just the key.
0:17:22 > 0:17:24Let me show you this,
0:17:24 > 0:17:26because we can rescue it here.
0:17:26 > 0:17:30What I'll do, I'll give them both a light coating of mustard -
0:17:30 > 0:17:33no, this one I'll do with mustard, and the other one
0:17:33 > 0:17:36I'll brush with a bit of egg yolk, just to show you.
0:17:36 > 0:17:38Then you pop that in there...
0:17:38 > 0:17:41and that's going to finish off...
0:17:41 > 0:17:43with a lovely little crust.
0:17:43 > 0:17:46If you just dice me up a little bit of that tomato, please...
0:17:46 > 0:17:49That's the sweet potato there.
0:17:49 > 0:17:51So, watch what I do here.
0:17:51 > 0:17:54I'm just going to moisten it with the egg yolk...
0:17:54 > 0:17:59and NOW the olive crust will stick to it.
0:17:59 > 0:18:02- You see that?- Beautiful.
0:18:02 > 0:18:04Yay! He's got it to stick!
0:18:04 > 0:18:07APPLAUSE
0:18:08 > 0:18:11So that'll just be popped back in the oven...
0:18:11 > 0:18:14Very nice. OK.
0:18:14 > 0:18:21Now, Nigel, you've done so many different musicals over the years -
0:18:21 > 0:18:23fabulous in The Young Ones,
0:18:23 > 0:18:26but not much television. Do you like the privacy of doing theatre?
0:18:26 > 0:18:30Funny you should use the word "privacy". There is a sort of privacy about it.
0:18:30 > 0:18:34And I like the discipline - eight shows a week is tiring,
0:18:34 > 0:18:39but it's nice to have the discipline of keeping it going for a long period of time.
0:18:39 > 0:18:42What about a part you haven't played yet?
0:18:42 > 0:18:44Is there something you think,
0:18:44 > 0:18:46- "I'd like to do that"? - A part I've always craved to do
0:18:46 > 0:18:49is Don Quixote in Man of La Mancha.
0:18:49 > 0:18:52You know, that's a brilliant musical.
0:18:52 > 0:18:58They haven't revived that for many years. I'd love to do that. A couple of shows I'd like to do.
0:18:58 > 0:19:02Fantastic. You've got the energy for it. And the passion.
0:19:02 > 0:19:04What are we doing here? We've got tomatoes...
0:19:04 > 0:19:07You're making a little sweet potato rosti here,
0:19:07 > 0:19:09that's coming together quickly.
0:19:09 > 0:19:11This is my little spiced ragu.
0:19:11 > 0:19:13We've got the onions, the garlic, a bit of cumin,
0:19:13 > 0:19:18coriander...I'm just going to whack some of the blanched kale in there as well.
0:19:18 > 0:19:20Can we lose all this, now, Chef?
0:19:20 > 0:19:23Er... I think so, Ainsley.
0:19:23 > 0:19:26I'll put them down here so we get a nice view of what you're doing.
0:19:26 > 0:19:29In that goes...
0:19:29 > 0:19:32Now, Nigel, I need you to blend this up for me.
0:19:32 > 0:19:35We need a tablespoon of sugar in there.
0:19:35 > 0:19:40A little bit of brown sugar and a little touch of vanilla, please.
0:19:40 > 0:19:43You all right, there? You able to mash that up?
0:19:43 > 0:19:45Can I get some of the garlic in with the kale, Nigel?
0:19:45 > 0:19:48The kale is blanched. My favourite way with kale
0:19:48 > 0:19:54is to blanch it really well, dress it with extra virgin olive oil,
0:19:54 > 0:19:56a whack of salt and a bit of black pepper.
0:19:56 > 0:19:59And that's just a delicious, healthy garnish.
0:19:59 > 0:20:02Beautiful, beautiful, beautiful.
0:20:02 > 0:20:06Sometimes we see things like that, we just boil them up, don't we?
0:20:06 > 0:20:10We boil them up. A bit of salt and pepper, bit of lemon juice,
0:20:10 > 0:20:12a little bit of imagination.
0:20:12 > 0:20:15Please check out the website. Quite a lot of garlic too.
0:20:15 > 0:20:18You've got to kiss, haven't you? There we are,
0:20:18 > 0:20:22we've got our crispy pappadum chicken there...
0:20:22 > 0:20:26- Stick that right there. - The display has gone a bit...
0:20:26 > 0:20:28Oh, that's wonderful.
0:20:28 > 0:20:30Now, lemon.
0:20:30 > 0:20:34- Get a lemon, cut it into wedges. - You said you can't cook, mate, you're doing a really good job.
0:20:34 > 0:20:39What about you? Any part you'd like to play that you haven't...?
0:20:39 > 0:20:43Erm... I'd like to do the Ainsley Harriott's Life Story.
0:20:43 > 0:20:47I think it'd be interesting. I don't think I'd be able to keep up, though,
0:20:47 > 0:20:53- it's quite specialised.- What do you think, ladies and gentlemen? Could he play Ainsley Harriott?
0:20:53 > 0:20:56AUDIENCE: Yes!
0:20:56 > 0:20:59- The musical.- Give us a taste.
0:20:59 > 0:21:02I sort of come round and I come in and I sort of talk like this
0:21:02 > 0:21:05and then I just sort of put my oar in and then I walk off.
0:21:05 > 0:21:09LAUGHTER AND APPLAUSE
0:21:12 > 0:21:15- I think it would work! - That's more like David Bellamy.
0:21:15 > 0:21:18- Get out of here! - You do talk like that!
0:21:18 > 0:21:22OK, ladies and gentlemen, we'll leave our chefs to get on with it.
0:21:22 > 0:21:27- OK, guys, one minute to go. - MUSIC STARTS
0:21:29 > 0:21:33- Where do you want this? - Over the top of there.
0:21:33 > 0:21:35The lemon...
0:21:37 > 0:21:40- Beauty...- OK, guys,
0:21:40 > 0:21:42about 45 seconds.
0:21:45 > 0:21:50Just to remind you, they turned up about 20 minutes ago with a bag of shopping.
0:21:50 > 0:21:52Two bistro bags of shopping.
0:21:52 > 0:21:5520 minutes later, look what we've got on the plates.
0:21:55 > 0:22:00Think about what they've done with that food before you vote.
0:22:00 > 0:22:04OK, I'm going to ask you to help me count down any moment now...
0:22:10 > 0:22:1315 seconds!
0:22:16 > 0:22:18Ten...nine...
0:22:18 > 0:22:20eight...seven...
0:22:20 > 0:22:23six...five...four...
0:22:23 > 0:22:26three...two...one...
0:22:26 > 0:22:32- Stop...cooking! - APPLAUSE
0:22:34 > 0:22:36Good job.
0:22:36 > 0:22:38What a gorgeous feast.
0:22:38 > 0:22:41Let's have a look at today's menu.
0:22:41 > 0:22:43In the Green Kitchen,
0:22:43 > 0:22:46Garrey and Brian have come up with Brian's chilli spinach soup,
0:22:46 > 0:22:50followed by sauteed breast of chicken with chilli tomato and herb stew,
0:22:50 > 0:22:53spinach and pappadum millefeuille, and finally,
0:22:53 > 0:22:56pappadum-crusted chicken breast with turmeric rice.
0:22:56 > 0:22:59In the Red Kitchen, Paul and Nigel have come up with
0:22:59 > 0:23:03rack of lamb with olive and rosemary crust with a tomato, black olive dressing,
0:23:03 > 0:23:05served with sweet potato fondant,
0:23:05 > 0:23:10lamb chops with spiced mustard crust with kale, garlic and black pepper,
0:23:10 > 0:23:14warm and spicy kale, tomato and sweet onion salad, and finally,
0:23:14 > 0:23:17Nigel's aromatic sweet potato creme brulee.
0:23:17 > 0:23:20APPLAUSE
0:23:20 > 0:23:24Very nice. Really good food, both chefs have done exceptionally well,
0:23:24 > 0:23:26but how's it going to taste, Brian?
0:23:26 > 0:23:29- Ooh...- Get stuck in there, mate.
0:23:29 > 0:23:31- Start with soup. - This is your own soup.
0:23:31 > 0:23:35It is indeed. And it smells gorgeous.
0:23:35 > 0:23:36You said you couldn't do anything -
0:23:36 > 0:23:39well, you made a soup and you did a lot for all of this.
0:23:39 > 0:23:41Thank you very much, Garrey. So did you.
0:23:41 > 0:23:44I think it was a joint effort.
0:23:44 > 0:23:47- OK. I'll take that!- It's lovely. LAUGHTER
0:23:47 > 0:23:49It's just everything you want.
0:23:49 > 0:23:52It's spinach, garlic, stock, and some chilli in there as well.
0:23:52 > 0:23:56- Salt, pepper and a bit of cream. - Beautiful.- Bit of a kick to it.
0:23:56 > 0:24:00There you've got some chicken, which we cooked mostly in the tomatoes.
0:24:00 > 0:24:02The cherry tomato stew.
0:24:02 > 0:24:06We sealed the chicken in a pan, but we cooked it mostly in the tomato.
0:24:06 > 0:24:11It keeps the moisture from the tomatoes.
0:24:11 > 0:24:13We had a bit of fun - we had a box of pappadums
0:24:13 > 0:24:17and we deep-fried them and puffed them up as you do, but we wilted the spinach,
0:24:17 > 0:24:23built them up. So, you can crack this...take that with a bit of spinach,
0:24:23 > 0:24:27dip that in your soup, or...it's just a bit of fun. Easy finger food.
0:24:27 > 0:24:29Then, because we had so many pappadums,
0:24:29 > 0:24:32we thought we'd be a bit creative
0:24:32 > 0:24:35and we made like a cornflake, pappadum chicken.
0:24:35 > 0:24:40So, we took the chicken and we made a crumb mix with the pappadums,
0:24:40 > 0:24:41breadcrumbs, bit of egg mix...
0:24:41 > 0:24:46It's so tasty...so tasty. And it's not too hot,
0:24:46 > 0:24:48it won't blow your head off.
0:24:48 > 0:24:51I hate when you have something and it's like, "Whoa!"
0:24:51 > 0:24:53That's really lovely in there.
0:24:53 > 0:24:57- Taste the pappadum coming out of there.- You cut it for me like I'm a small child!
0:24:57 > 0:25:00Well, you know, I've got to get over there! Only got two minutes.
0:25:00 > 0:25:02All right, hurry up!
0:25:02 > 0:25:06You should get a nice crunch from that pappadum. Unusual, but...
0:25:06 > 0:25:09- Beautiful.- Yeah?- Absolutely. You can taste the lemon in there as well.
0:25:09 > 0:25:12- It's a really fresh taste. - You did that as well!- Thank you!
0:25:12 > 0:25:17- Happy, Brian?- Delighted. I can't wait to tuck in once you've gone.
0:25:17 > 0:25:20Ladies and gentlemen, Brian and Garrey!
0:25:20 > 0:25:22APPLAUSE
0:25:22 > 0:25:24Looking forward to this?
0:25:24 > 0:25:28Food looks wonderfully exciting here. Really colourful.
0:25:28 > 0:25:30Pick up your cutlery.
0:25:30 > 0:25:33- Where shall he start, Paul? - Anywhere you fancy, really.
0:25:33 > 0:25:36A terrific bag,
0:25:36 > 0:25:39but not that much in it,
0:25:39 > 0:25:41so I've separated the lamb into two sections. One,
0:25:41 > 0:25:44I roasted as a rack of lamb, the other was lamb chops.
0:25:44 > 0:25:47The lamb chops were spiced with cumin, coriander, black pepper,
0:25:47 > 0:25:52then the rack was just salt and pepper and a little bit of rosemary.
0:25:52 > 0:25:54Once they're cooked, you let them rest,
0:25:54 > 0:25:59then I put a herb crust coated with mustard on the chops
0:25:59 > 0:26:03and a tapenade crust on this one. So, this is
0:26:03 > 0:26:06all your Mediterranean stuff. The olive, tomato dressing,
0:26:06 > 0:26:10- sweet potato fondant... - That's just gorgeous.
0:26:10 > 0:26:13I'm serving this mid-rare, how I like it -
0:26:13 > 0:26:16if you want it more well done,
0:26:16 > 0:26:19your lamb's got to stay in the oven for five more minutes.
0:26:19 > 0:26:25This one here has a kick with the spiciness of the mustard...
0:26:25 > 0:26:28The kale - blanched the kale, black pepper, garlic...
0:26:28 > 0:26:31and these tomatoes are easy.
0:26:31 > 0:26:33If you've got the crumb mix...
0:26:33 > 0:26:37The crumb mix is tasty in itself.
0:26:37 > 0:26:42Olive oil, on with the crumb mix and bake till the tomatoes are soft. Then the crust...
0:26:42 > 0:26:47- I've moved further east.- Yeah. This is more Middle Eastern. Cumin in there.
0:26:47 > 0:26:50- Lovely.- Shall we go for the pudding now?
0:26:50 > 0:26:52- Or do you want to... - Can we just try this one?
0:26:52 > 0:26:56I forgot all about my rosti, that was supposed to go on that one.
0:26:56 > 0:27:01I did three things with the...
0:27:01 > 0:27:03with the sweet potato.
0:27:03 > 0:27:08- But I'm interested in this one, too...- Oh, that's lovely!
0:27:08 > 0:27:11..because I think sweet potato and pumpkin
0:27:11 > 0:27:14- make a lovely dessert. Have you tried it yet?- No.
0:27:14 > 0:27:19There we go... It's almost like pumpkin pie. Once you incorporate those spices
0:27:19 > 0:27:21and the brown sugar and the cream,
0:27:21 > 0:27:26- it becomes sensational.- REALLY nice. And it's got my name on it.- Yeah!
0:27:26 > 0:27:30- Nigel's...- Nigel's sweet potato creme brulee.- That's really lovely.
0:27:30 > 0:27:33Brilliant. Well done, Paul and Nigel.
0:27:33 > 0:27:36APPLAUSE
0:27:36 > 0:27:38Ooh, I think it's going to be a close one today.
0:27:38 > 0:27:42Will it be a Green Kitchen win,
0:27:42 > 0:27:44with Brian and Garrey,
0:27:44 > 0:27:46or Red, with Nigel and Paul?
0:27:46 > 0:27:49The choice is yours, so please, all of you, pick up your key pads
0:27:49 > 0:27:52and all vote now.
0:27:52 > 0:27:56OK, on one side we have that succulent chicken,
0:27:56 > 0:27:59one wrapped in those lovely pappadum crumbs, and on the other side,
0:27:59 > 0:28:03we had a couple of crusted things going on with the lamb,
0:28:03 > 0:28:05but it looks fairly even... Computer,
0:28:05 > 0:28:08who has won today's 20 minute challenge?
0:28:08 > 0:28:10And - by ONE -
0:28:10 > 0:28:13- it's a Green Kitchen win! - APPLAUSE
0:28:19 > 0:28:20Oh, my word.
0:28:20 > 0:28:23How close was that?! How close was that?!
0:28:23 > 0:28:24One separating you guys.
0:28:24 > 0:28:27Another plate to add to your repertoire.
0:28:28 > 0:28:32- Here we go, you ready? Hup-la! - What about the charity?
0:28:32 > 0:28:34It's going to Helen & Douglas House,
0:28:34 > 0:28:38which is a wonderful hospice that helps people who are terminally ill.
0:28:38 > 0:28:42It's a great place, and the money will go there
0:28:42 > 0:28:44- and it will be well received. - Thank you.
0:28:44 > 0:28:46- APPLAUSE - Love to the family.
0:28:46 > 0:28:48- Well done.- Thank you.
0:28:48 > 0:28:51- How close was that?!- Very, only needed the one vote.
0:28:51 > 0:28:55I know, you can never tell what will happen, but you've got the cup -
0:28:55 > 0:28:58- or the mug, if you like! - Much more useful, really.
0:28:58 > 0:29:00- Very nice mug, thank you. - Pleasure having you.
0:29:00 > 0:29:04Some lovely recipes there. Go home and cook for your family.
0:29:04 > 0:29:07Well done, Paul, always a pleasure. Ladies and gentlemen,
0:29:07 > 0:29:10let's hear it for Nigel Planer and Brian Conley!
0:29:15 > 0:29:17Time for today's Quickie Bag challenge.
0:29:21 > 0:29:24I'm joined by Amos and Jo who have three gorgeous children.
0:29:24 > 0:29:30You've been married for a while, but you want something a bit different? Tell our chefs your challenge.
0:29:30 > 0:29:33I cook every day for three kids and it's boring.
0:29:33 > 0:29:36I'm not very inventive and I'd like something exciting to try.
0:29:36 > 0:29:37Does your husband not help you out?
0:29:37 > 0:29:41He does, but he cooks for US rather than the kids.
0:29:41 > 0:29:44What do YOU like to cook?
0:29:44 > 0:29:48I normally cook Caribbean food - goat curry, fried chicken,
0:29:48 > 0:29:53- rice and peas... - So you want something different for the young palates?- Absolutely.
0:29:53 > 0:29:55And you've got a nice bag of shopping.
0:29:55 > 0:29:58- I look forward to you coming over and having a try.- Thank you!
0:29:58 > 0:30:00Amos and Jo, thank you very much.
0:30:04 > 0:30:08I might briefly have to go back to them
0:30:08 > 0:30:12because I want to know how old are the children we are cooking for.
0:30:12 > 0:30:14- Eight, two and one years old.- OK.
0:30:14 > 0:30:18Quite a variation there, isn't it?
0:30:18 > 0:30:22And you want us to teach you how to do something exciting in ten minutes?
0:30:22 > 0:30:24Absolutely. Lots of things.
0:30:24 > 0:30:27We have got rice, almonds,
0:30:27 > 0:30:29pepper, courgette,
0:30:29 > 0:30:32spring onions and a mango.
0:30:32 > 0:30:35Gentlemen, lemon sole, lots of it there.
0:30:35 > 0:30:37What do you think, Paul?
0:30:37 > 0:30:43I always think with kids, fish with a crust is lovely.
0:30:43 > 0:30:47I would make like an almond and bread crumb crust.
0:30:47 > 0:30:50Fry that off. I think they would love that.
0:30:50 > 0:30:54I think it could be quite nice to get kids to eat veggies.
0:30:54 > 0:31:00Maybe we'll do a selection of veggie tempura. Spring onions, courgettes and the pepper work well with that.
0:31:00 > 0:31:05Rice, we've got a nice little stir fry going on there.
0:31:05 > 0:31:08Stir fry would be grand. And with the mango...
0:31:08 > 0:31:13for kids, I think they just like it cut up
0:31:13 > 0:31:16so I think we'd make the mango hedgehog thing.
0:31:16 > 0:31:20A little bit of lime cream with that.
0:31:20 > 0:31:24See if Garrey can persuade you to vote for him.
0:31:24 > 0:31:27With the rice, let's try to do something like sweet rice.
0:31:27 > 0:31:30Bit of a rice pudding thing with a mango puree.
0:31:30 > 0:31:32Sweet dessert type of thing.
0:31:32 > 0:31:35Sole almondine, classic.
0:31:35 > 0:31:37Bit of cream, some almonds.
0:31:37 > 0:31:39We'll poach the fish.
0:31:39 > 0:31:43A little bit of fish stock just to keep it moist and juicy.
0:31:43 > 0:31:48- Kids like that. Obviously, the rest of the rice, yes, we'll do some roasted peppers.- Rice cakes?
0:31:48 > 0:31:52Maybe, yeah, or maybe some fish and rice, and do a fishcake.
0:31:52 > 0:31:56Something like that with the chopped scallions.
0:31:56 > 0:31:59That sounds wonderful!
0:31:59 > 0:32:00AUDIENCE GIGGLES
0:32:00 > 0:32:02They like to play it on, don't they?
0:32:02 > 0:32:04They like to play up, the chefs.
0:32:04 > 0:32:07You're going to sort them out, ladies and gentlemen.
0:32:07 > 0:32:10You'll decide who will be cooking for us this afternoon.
0:32:10 > 0:32:14Red for Paul, green for Garrey. Pick up those keypads and all vote now.
0:32:14 > 0:32:19Could be interesting to find out who Jo and Amos have voted for.
0:32:19 > 0:32:23For the moment, it looks red.
0:32:23 > 0:32:25It could be a tad green.
0:32:25 > 0:32:28Computer, sort this out. Who has won?
0:32:28 > 0:32:32And it's a red kitchen win!
0:32:32 > 0:32:35Ten minutes cooking time starts now.
0:32:37 > 0:32:40I need you to make me some almond bread crumbs.
0:32:40 > 0:32:42Save me some almonds.
0:32:42 > 0:32:46And if we could cut some vegetables so I can do them tempura style.
0:32:46 > 0:32:51Ainsley, I think you are famous for your mango dishes.
0:32:51 > 0:32:56I was thinking the mango hedgehog because kids like that but if you want to do something else...?
0:32:56 > 0:32:59I think wedges would be quite nice. Absolutely.
0:32:59 > 0:33:04And what about this lemon sole. Do you prefer the lemon or Dover, Paul?
0:33:04 > 0:33:06I like them both.
0:33:06 > 0:33:09I have to say Dover is my favourite.
0:33:09 > 0:33:12But lemon's my mum's favourite.
0:33:12 > 0:33:17What does she like about it. It's a much gentler fish, isn't it?
0:33:17 > 0:33:22Well, it's probably a textural thing with lemon sole.
0:33:22 > 0:33:25You can keep the skin on if you want or not.
0:33:25 > 0:33:27Fine enough for you, Paul?
0:33:27 > 0:33:32- Yeah. I was wanting a little bit of bread crumb through it, yeah? - No problem.
0:33:32 > 0:33:36Lemon does have a slightly different flavour.
0:33:36 > 0:33:39Maybe slightly closer to plaice than Dover sole.
0:33:39 > 0:33:42Dover sole, to me, is the king of fish.
0:33:42 > 0:33:47- That and turbot would be my two favourite fish in the whole world. - OK.
0:33:47 > 0:33:52I got to go back to Jo and Amos, what about the children,
0:33:52 > 0:33:56do they like the skin on the fish or cut away?
0:33:56 > 0:33:57Safe to take it off.
0:33:57 > 0:34:00As long as the kids don't mind.
0:34:00 > 0:34:02Something like lemon sole will suit the kids.
0:34:02 > 0:34:07Because it is not too meaty, it's got a beautiful mild flavour.
0:34:07 > 0:34:10It's one of the great fish in the sea.
0:34:10 > 0:34:13And it's a constant favourite.
0:34:13 > 0:34:15It sells terrifically well at the restaurant.
0:34:15 > 0:34:18And it's not that expensive, Dover sole's very expensive.
0:34:18 > 0:34:20This is not too dear at all.
0:34:20 > 0:34:23Little bit of sugar, cinnamon going on here too.
0:34:23 > 0:34:28Normally, you'd probably associate the hedgehog type things
0:34:28 > 0:34:30with a bit of chilli.
0:34:30 > 0:34:34It really works well but the children are young so we won't go down that route.
0:34:34 > 0:34:40When you're doing your own breaded fish,
0:34:40 > 0:34:44it's your typical egg wash type thing.
0:34:44 > 0:34:49You can put a splash of milk or a touch of water in there.
0:34:49 > 0:34:51I'm using a touch of water.
0:34:51 > 0:34:55It's that typical sort of flour-milk crumb.
0:34:55 > 0:34:59This would appeal to both adults and children, would it?
0:34:59 > 0:35:04Yeah, this is...
0:35:04 > 0:35:06This is proper gourmet stuff.
0:35:06 > 0:35:09Especially when you start to put almonds in it.
0:35:09 > 0:35:13Absolutely delicious.
0:35:13 > 0:35:15Yeah, and we need some of the crumbs on there.
0:35:15 > 0:35:19If you want to make it a little bit more interesting, you can add herbs into there.
0:35:19 > 0:35:23Something like parsley or rosemary would suit it really well.
0:35:23 > 0:35:26Put some salt in the crumbs.
0:35:26 > 0:35:30Do you want the rest of the mango for anything else, chef? A little bit of garnish.
0:35:30 > 0:35:35I'll leave it up to you, you're the mango boss, today, dude.
0:35:35 > 0:35:37Yeah, yeah, yeah, OK.
0:35:37 > 0:35:39Can't think of something, can you, I know.
0:35:39 > 0:35:43You can do an almost salsa type thing.
0:35:43 > 0:35:45That might go quite nicely with the fish.
0:35:45 > 0:35:46I think two of these is enough.
0:35:46 > 0:35:49- Let me show you something else... - With the other fillets.
0:35:49 > 0:35:55Now, lemon sole is a light textured fish.
0:35:55 > 0:35:58So it doesn't take long to cook.
0:35:58 > 0:36:00It'll cook very quickly.
0:36:00 > 0:36:04Don't make that mistake that a lot of people make of over-cooking your fish.
0:36:04 > 0:36:08- You've got about six minutes to go now, chefs.- Plenty of time.
0:36:08 > 0:36:10You know what I'm like.
0:36:10 > 0:36:15I get frantic when it gets down to the last minutes.
0:36:15 > 0:36:17I can relax then, shall I?
0:36:17 > 0:36:19That was my job today, kicking back and relaxing.
0:36:19 > 0:36:22You're supposed to be doing all the hard work!
0:36:22 > 0:36:26You wanted some small dice of everything.
0:36:26 > 0:36:31I need something because we are going to do a sort of stir fry of the rice.
0:36:31 > 0:36:33I've done you rings for your tempura.
0:36:33 > 0:36:36I have decided to do something else with the sole as well.
0:36:36 > 0:36:39I'll do what we call some paupiettes.
0:36:39 > 0:36:41OK, paupiettes.
0:36:41 > 0:36:42Just sort of folding them over.
0:36:42 > 0:36:45A little bit of salt going with this.
0:36:45 > 0:36:48And then we're just going to pop them into a pan.
0:36:48 > 0:36:51Already got the oil in there, need a bit of butter.
0:36:51 > 0:36:55Quite often with fish, oil and butter is a good combination.
0:36:55 > 0:36:57Stops it burning.
0:36:57 > 0:37:00A lot of chefs would use clarified butter with fish.
0:37:00 > 0:37:05But with the kids, I don't think they care, really.
0:37:05 > 0:37:07I don't know about that!
0:37:07 > 0:37:08What do you mean?
0:37:08 > 0:37:13I whipping some cream, I'll finish off when I come back.
0:37:13 > 0:37:15We do have a Quickie Question.
0:37:15 > 0:37:17I always encourage the audience members.
0:37:17 > 0:37:22This lady has come with her dad, Lexy, all the way from Belgium
0:37:22 > 0:37:24to find out what? How are you?
0:37:24 > 0:37:25I'm good, thank you.
0:37:25 > 0:37:27So what part of Belgium are you guys from?
0:37:27 > 0:37:29We're from Gent in Flanders.
0:37:29 > 0:37:31Hello, Dad, how are you?
0:37:31 > 0:37:32Fine, and happy to be here.
0:37:32 > 0:37:37- Lovely, do you enjoy Ready Steady Cook?- It is very popular in Belgium.
0:37:37 > 0:37:39Good to have you here, what's your question?
0:37:39 > 0:37:45What advice would you give to young people who would like to be a professional chef?
0:37:45 > 0:37:48Personally, because I am that much younger than Paul,
0:37:48 > 0:37:52the memories are still fond for me.
0:37:52 > 0:37:54And uglier too!
0:37:54 > 0:37:59I think the advice you can give is realistically make sure it is what you want to do before you start.
0:37:59 > 0:38:01You have to give 100%.
0:38:01 > 0:38:05Then take a good education and find a good restaurant, good hotel,
0:38:05 > 0:38:08where you can work and educate at the same time.
0:38:08 > 0:38:12Cos practise, doing all this, is the most important thing you'll ever get.
0:38:12 > 0:38:17Reading from the books is important, but physically being in a kitchen is the best thing you can do.
0:38:17 > 0:38:21- My advice.- I leave you to it...
0:38:21 > 0:38:25.. is to find the best kitchen that you can
0:38:25 > 0:38:29with the head chef, the man behind it, still working in the kitchen.
0:38:29 > 0:38:33And virtually camp out on his doorstep until he gives you a job.
0:38:33 > 0:38:35If necessary, work for free.
0:38:35 > 0:38:40Because working in a kitchen, where a good head chef is still there,
0:38:40 > 0:38:43is impossible to beat.
0:38:43 > 0:38:45So, kids often don't like vegetables.
0:38:45 > 0:38:50- Something like crispy... - 2.5 minutes to go.
0:38:50 > 0:38:51What you want, some herbs?
0:38:51 > 0:38:54I would like you to crack me an egg, please?
0:38:54 > 0:38:59- And maybe get the rice into the... - Eggs, eggs, eggs.
0:38:59 > 0:39:01Come on, let's go.
0:39:01 > 0:39:05OK, what we're doing here, guys, I am just glazing the outside of this.
0:39:05 > 0:39:07Putting on a bit of icing sugar.
0:39:07 > 0:39:10And we are going to glaze these up because we want crust on the tops.
0:39:10 > 0:39:13The children will like that when that cools down.
0:39:13 > 0:39:15So, we're just going to get that down.
0:39:15 > 0:39:18OK, we've got a couple of minutes to go.
0:39:18 > 0:39:21That will brown up, just persevere with it.
0:39:21 > 0:39:24Probably just pop that under the grill.
0:39:24 > 0:39:27There we are.
0:39:27 > 0:39:31I wish I had a more powerful one, guys.
0:39:31 > 0:39:36You can pop this under the grill if you are worried about that.
0:39:36 > 0:39:40Make sure the grill's good and hot before you put it under there.
0:39:40 > 0:39:44OK, guys, coming up for 1.5 minutes now.
0:39:44 > 0:39:49I might have to get my other blowtorch to finish these up.
0:39:49 > 0:39:52- Mango out, Ainsley.- Thank you, Chef.
0:39:52 > 0:39:54I haven't made the salsa for you, by the way.
0:39:54 > 0:39:56Doesn't matter, we don't really need it.
0:39:56 > 0:40:00With the paupiettes, does not take very long for them to cook at all.
0:40:00 > 0:40:04I'm just finishing the top side.
0:40:04 > 0:40:06What I'll do, because we are short of time,
0:40:06 > 0:40:08I'm going to get a bit of butter in here right now.
0:40:08 > 0:40:12Because what we're going to do is make a beurre noisette.
0:40:12 > 0:40:14And then add crumbs and almonds into it.
0:40:14 > 0:40:17Give us that beautiful sauce.
0:40:17 > 0:40:20OK, all right then, guys.
0:40:20 > 0:40:24It's up to you now. I'm just doing my burning process here.
0:40:24 > 0:40:27Where do you want this tempura, Paul? It's ready.
0:40:27 > 0:40:29Bring it out, we'll whack it in....
0:40:29 > 0:40:31a dish here.
0:40:31 > 0:40:34OK, about 45 seconds now. 45.
0:40:34 > 0:40:36Just get this onto a bit of paper there.
0:40:36 > 0:40:39You want any salt, any spice?
0:40:39 > 0:40:43Erm, little bit of salt should be fine.
0:40:43 > 0:40:44Coming up to the 30 second mark.
0:40:44 > 0:40:47Where do you want it? On any plate?
0:40:47 > 0:40:49Egg, egg, egg. Where's the egg?
0:40:49 > 0:40:53Get it on there, get it on there! We've got about 25 seconds.
0:40:55 > 0:40:5720 seconds now.
0:40:57 > 0:41:00I can only do three of these. How are you, Paul?
0:41:00 > 0:41:04- Yeah, we're there. - You want some coriander on that?
0:41:04 > 0:41:0710, 9, 8, 7...
0:41:07 > 0:41:116, 5, 4, 3...
0:41:11 > 0:41:172, 1. Stop cooking!
0:41:17 > 0:41:19Amos and Jo, come and join us.
0:41:19 > 0:41:21Move that out the way, guys.
0:41:21 > 0:41:24Well, there you go.
0:41:24 > 0:41:26- Not too bad, is it?- It's great.
0:41:26 > 0:41:32- So if you got home and didn't have jerk chicken or curried goat, you'd be happy?- Very happy.
0:41:32 > 0:41:36Pick up your cutlery. That's the only way of finding out if you actually like it.
0:41:36 > 0:41:38This is the one the kids would like most of all.
0:41:38 > 0:41:41A home-made bread of fish.
0:41:41 > 0:41:44Especially with something like almonds or hazelnuts in there,
0:41:44 > 0:41:46it's a truly gourmet item.
0:41:46 > 0:41:48With more time, it'd look a bit neater.
0:41:48 > 0:41:50It's something you could serve at dinner parties.
0:41:50 > 0:41:54The sole is amazing, the other sole dish is this one.
0:41:54 > 0:41:57As they get older, I think they can like something like this.
0:41:57 > 0:42:01We have got the butter sauce there with the bread crumbs,
0:42:01 > 0:42:03a little bit of salt and pepper, and the almonds.
0:42:03 > 0:42:07Really what you want to be serving with that is a really light green vegetable,
0:42:07 > 0:42:09and maybe some potatoes to wipe that butter sauce up.
0:42:09 > 0:42:11It's delicious!
0:42:11 > 0:42:13Use your fingers there, Amos.
0:42:13 > 0:42:16That's the sort of thing if you have kids,
0:42:16 > 0:42:20give them a little dish of soya sauce and dilute if with some water and lemon juice.
0:42:20 > 0:42:25- You know how kids love play the dipping thing...- They'll love that.
0:42:25 > 0:42:28Here we are, darling. Just a little bit of that on there.
0:42:28 > 0:42:30I think stir-fried rice is always a winner.
0:42:30 > 0:42:33When you get a bit of egg in there, it always makes a full meal.
0:42:33 > 0:42:38Use a non-stick wok unless you have a really nicely cured wok at home.
0:42:38 > 0:42:43Use a big, heavy non-stick frying pan, the easiest thing in non-domestic situations.
0:42:43 > 0:42:47With the egg and the vegetables, and the carbohydrate, it becomes a great meal for the kids.
0:42:47 > 0:42:50Overall, very happy, Jo? Amos, you too, happy?
0:42:50 > 0:42:53Children happy, hopefully?
0:42:53 > 0:42:54Really, really good.
0:42:54 > 0:42:59We've been deliriously happy today because we've had Nigel and Brian here. Come and join us, guys.
0:43:04 > 0:43:06Come and join us. That's all we've got time for.
0:43:06 > 0:43:09Hope you enjoyed the show. Do join us again very soon
0:43:09 > 0:43:13for some more cooking fun and inspiration with these guys. Bye-bye.
0:43:22 > 0:43:25Subtitles by Red Bee Media Ltd