0:00:12 > 0:00:15APPLAUSE
0:00:20 > 0:00:22CHEERING
0:00:22 > 0:00:25Thank you very much! Thank you!
0:00:26 > 0:00:28Hello and welcome to Ready Steady Cook,
0:00:28 > 0:00:32the 20-minute cooking challenge with a bag of unknown ingredients.
0:00:32 > 0:00:37What will the chefs provide for us today? We're about to find out.
0:00:37 > 0:00:39First up, in the red kitchen, chef Paul Rankin
0:00:39 > 0:00:44with presenter and classical singer extraordinaire, Aled Jones!
0:00:44 > 0:00:47APPLAUSE AND CHEERING
0:00:51 > 0:00:57In the green kitchen with chef Maria Elia, teen singing sensation, the gorgeous Faryl Smith!
0:01:05 > 0:01:08- How are you, Aled?- I'm glad you didn't call me a teen singer!
0:01:08 > 0:01:11- There was a day. - You were a teen singer before.
0:01:11 > 0:01:14Now people queue up all over the world to see you perform
0:01:14 > 0:01:17- but would they queue up for your cooking?- No.
0:01:17 > 0:01:20I enjoy my food, as you can probably see.
0:01:20 > 0:01:23I'm not bad in the kitchen, but not as good as him.
0:01:23 > 0:01:25It's great to have you back.
0:01:25 > 0:01:30See whether you've improved. What have you brought for our chef today?
0:01:30 > 0:01:32- Here we go.- Check it out.
0:01:32 > 0:01:35Oh, yes!
0:01:35 > 0:01:39- We've got this weapon.- A bit of a Mediterranean feel about it.
0:01:39 > 0:01:42I don't know if there is. Have you seen this ingredient?
0:01:42 > 0:01:46- The Welsh lamb.- It had to be. It was either a leek or a bit of lamb!
0:01:46 > 0:01:48And I knew Flossie well!
0:01:48 > 0:01:52So I'm looking forward to cooking her!
0:01:53 > 0:01:55But I never know how to cook aubergine.
0:01:55 > 0:02:01- It's my least favourite vegetable. - I've never cooked an aubergine! - I'm off!
0:02:01 > 0:02:04He's only pulling you know what. How much did you spend?
0:02:04 > 0:02:07- £4.91.- You never did!
0:02:07 > 0:02:09It's like four things and it's mince!
0:02:11 > 0:02:14- Get out of it, Paul!- It was all going so well!- It was!
0:02:14 > 0:02:19- He's cooking for you!- It doesn't seem a lot. But it is a nice bag. - A great classic bag.
0:02:19 > 0:02:23- The way it goes together is lovely. - So I thought!
0:02:23 > 0:02:28These sort of ingredients are going together really nicely for me.
0:02:28 > 0:02:31- So...- What about this bit? - ..what to do.
0:02:31 > 0:02:36I always find with potatoes you can make chips, but you can't make chips from rice!
0:02:36 > 0:02:41- But you can put 'em together. - For me, with the rice, I'll make a pilau.
0:02:41 > 0:02:45Nice onion, stalk and herbs and make it lovely and rich.
0:02:45 > 0:02:49With one of the lamb we'll go Mediterranean,
0:02:49 > 0:02:54combine the aubergines, tomatoes, and I'm thinking meatballs
0:02:54 > 0:02:58with roast aubergine and nice tomato sauce thing.
0:02:58 > 0:03:03The other one, because lamb and aubergine go well in Oriental cooking,
0:03:03 > 0:03:06and this brings it close to the rice as well.
0:03:06 > 0:03:08- Tell you what...- Spicy lime chilli, all that.
0:03:08 > 0:03:12Wait till I come back. Time is of the essence.
0:03:12 > 0:03:14Aled and Paul. I'm coming back, don't worry.
0:03:18 > 0:03:20How are you? Hello, Faryl.
0:03:20 > 0:03:22- She's very nervous.- Welcome.
0:03:22 > 0:03:25You shouldn't be nervous with the Ready Steady Cook team.
0:03:25 > 0:03:28- They are lovely. - It's good to have you here.
0:03:28 > 0:03:31- Nice to be here.- Lovely to see you.
0:03:31 > 0:03:35- And you too, Maria. Wasn't he chatting away?- Yes, chatty, chatty.
0:03:35 > 0:03:38- You're this wonderful singing sensation.- Thank you.
0:03:38 > 0:03:40We're delighted to have you here.
0:03:40 > 0:03:44Is the kitchen a domain you like or are you in studios and stuff?
0:03:44 > 0:03:48Like Aled, I do like my food, I've been brought up to like my food.
0:03:48 > 0:03:50But I cannot cook at all!
0:03:50 > 0:03:54- Not at all!- You've got the perfect teacher here! Let's see your bag.
0:03:54 > 0:03:57- Give it a shake.- Here we go!
0:03:57 > 0:03:59Get it out. OK!
0:03:59 > 0:04:01- This is good.- I really like fish.
0:04:01 > 0:04:04I've got salmon cos it's one of my favourites.
0:04:04 > 0:04:08- OK.- I've never had pine nuts before.
0:04:08 > 0:04:12But somebody told me they go quite well with the salmon, hopefully,
0:04:12 > 0:04:17so I've brought them just to try them so it's something different.
0:04:17 > 0:04:20Good. Nice you're adventurous. How old are you?
0:04:20 > 0:04:23- 14. Just turned 14.- Great.
0:04:23 > 0:04:27That's 15, that's great! Great to have you here. We've got pine nuts.
0:04:27 > 0:04:32I've got loads of vegetables and a rather big potato.
0:04:32 > 0:04:36And I've just learnt how to peel a potato!
0:04:36 > 0:04:39- My friend the other day just... - It's your first job!
0:04:39 > 0:04:42I don't know how it's gonna go, but...
0:04:42 > 0:04:47- Where have you been for the last 14 years? Just learnt to peel a potato? - I've been singing!
0:04:47 > 0:04:52- No time to peel potatoes!- No time. Look what we've got, Paul!
0:04:53 > 0:04:54Tattie!
0:04:54 > 0:04:56How much did you spend?
0:04:56 > 0:04:58Um... £4.84.
0:04:58 > 0:05:014.84. OK, very good. Maria, what do you think?
0:05:01 > 0:05:05I'm thinking take the pine nuts and make a crust for the salmon.
0:05:05 > 0:05:08Or blitz them up with basil to make a pistou, it's called,
0:05:08 > 0:05:11with cheese, like a pesto.
0:05:11 > 0:05:15Take some of the potatoes and make dumplings
0:05:15 > 0:05:18with the salmon and make a little soup.
0:05:18 > 0:05:23Take some potato and make a broccoli soup. One Oriental, one creamy.
0:05:23 > 0:05:26And maybe we could stuff the tomato.
0:05:26 > 0:05:27- Lovely.- Sounds fine!
0:05:27 > 0:05:31- Yep.- Lots of lovely things going on. - Yep.- Tender taste buds!
0:05:31 > 0:05:34Looking forward to it. Fantastic. Faryl and Maria!
0:05:34 > 0:05:37- What do you think?- Sounds good!
0:05:38 > 0:05:40OK, you know what happens now.
0:05:40 > 0:05:44We give our chefs 20 minutes when I say Ready Steady Cook!
0:05:45 > 0:05:46Let's crack on. OK.
0:05:47 > 0:05:50- What's up?- It's nothing!
0:05:50 > 0:05:54I'm gonna set you up here. Here's a place to wash your hands.
0:05:54 > 0:06:00- Lovely that you helped him, Paul. - I'm such a nice guy. One of the good guys!- Very nice indeed.
0:06:00 > 0:06:03- We Celts look after one another. - Absolutely.
0:06:03 > 0:06:08Except when it comes to rugby, when the Irish give you a good digging!
0:06:08 > 0:06:10LAUGHTER
0:06:10 > 0:06:12- I love that expression. - What I'm gonna do now is
0:06:12 > 0:06:17- Aled's gonna make a famous spinach soup. - Oh, Aled! What goes into it?
0:06:17 > 0:06:19Spinach!
0:06:19 > 0:06:21Loads of it!
0:06:21 > 0:06:23Loads of spinach, a bit of garlic.
0:06:23 > 0:06:27I'm gonna give you that, and an onion.
0:06:27 > 0:06:31- Onion, a bit of butter. - It's exciting when the chefs are rushing around,
0:06:31 > 0:06:32getting things started.
0:06:32 > 0:06:34- OK, Paul.- A pot on for Aled.
0:06:34 > 0:06:41Now, I'm going to do the pilau, which is the first thing I need to get on.
0:06:41 > 0:06:46The second first thing I need to get on - that's very Irish, the second first thing! -
0:06:46 > 0:06:50the first thing I need to do is get the rice out of the packet!
0:06:50 > 0:06:54- Is that the second first thing or the first second thing?- Yeah!
0:06:54 > 0:07:00- I'm gonna make a little rice pudding, an orange and cardamom-scented rice pudding.- Nice.
0:07:00 > 0:07:04- Lovely.- How much onion do you need? - You need about a third,
0:07:04 > 0:07:07- so I'll take the rest.- OK.
0:07:07 > 0:07:10What about you, Aled? Are you a rice pudding fan? Do you like pudds?
0:07:10 > 0:07:12I'll eat anything.
0:07:12 > 0:07:16- The only thing I'm not too keen on is sushi.- OK.
0:07:16 > 0:07:21- You don't like sushi?- I had a bad experience of it. I went to a place in Japan as a kid and...
0:07:21 > 0:07:25Were you a recognised child or was it a family holiday?
0:07:25 > 0:07:27- No, I used to sing a lot in Japan. - OK.
0:07:27 > 0:07:30- And...- Can I help you with that onion?- Carry on!
0:07:30 > 0:07:31I can't talk and peel!
0:07:31 > 0:07:34- He's so tough on me! - I'm glad you said peel.
0:07:34 > 0:07:38I went to the most famous place for sushi, with only four tables.
0:07:38 > 0:07:42And the woman, the fish was in the cabinet. She had four cats in this place.
0:07:42 > 0:07:46It was no bigger than this little desk. So she stroked the cat,
0:07:46 > 0:07:50- moulded the rice, stroked the other cat, moulded the rice.- No way!
0:07:50 > 0:07:54Got the fish out, stroked the cat, and gave me two lumps of sushi.
0:07:54 > 0:07:58I had two cameras on me. It was going live onto their news bulletin.
0:07:58 > 0:08:01I stuffed one in that cheek and the other in this cheek
0:08:01 > 0:08:02and I went, "Very nice!"
0:08:02 > 0:08:05and when I walked out I spat them both in the bin!
0:08:05 > 0:08:09So that was my first experience on live TV in Japan.
0:08:09 > 0:08:11What was it like going there to perform?
0:08:11 > 0:08:16I had a good innings as a boy. But I wasn't singing soprano in Japan.
0:08:16 > 0:08:20- I was narrating Hansel and Gretel in Japanese!- Wow! - With the Vienna Boys' Choir.
0:08:20 > 0:08:23And you had to learn it and everything.
0:08:23 > 0:08:26- I've got loads of chat-up lines like...- (SPEAKS JAPANESE)
0:08:26 > 0:08:30Which means, "Who's eating my chocolate house?"
0:08:30 > 0:08:32Really handy with the women!
0:08:32 > 0:08:36- OK, let's let them get cracking on here. Paul, are you OK?- Yeah.
0:08:36 > 0:08:40We'll come back and see you. Let's get down the other end.
0:08:40 > 0:08:42The boys are busy there getting started.
0:08:42 > 0:08:47Four minutes have gone already. Let's find out how Maria's got things going here.
0:08:47 > 0:08:49- What are you doing? - Faryl peeled the potato.
0:08:49 > 0:08:53- We're getting the potato on... - Yay!- Mashed potato.
0:08:53 > 0:08:57- Now she's preparing the broccoli. - Did you enjoy peeling that potato?
0:08:57 > 0:08:59It was OK. Took me a bit of time.
0:08:59 > 0:09:01Why didn't you cook? Was it Mum and Dad?
0:09:01 > 0:09:05Yeah, I just... Well, I come home from school,
0:09:05 > 0:09:10and I've got homework and then I've got singing. I don't have time to peel potatoes!
0:09:10 > 0:09:12Good for you!
0:09:12 > 0:09:15We've decided to invite some of Faryl's family along.
0:09:15 > 0:09:19A couple of Faryl's family, just to find out what she was like growing up.
0:09:19 > 0:09:21She really is a singing sensation.
0:09:21 > 0:09:25- Who shall we go to? Dad's here. How are you doing?- How are you?
0:09:25 > 0:09:28Good. Was she good in the kitchen, growing up?
0:09:28 > 0:09:34- She'd have a job to spell the word kitchen, to be honest!- Thanks, Dad!
0:09:34 > 0:09:38- Doesn't wash up, doesn't dry up. - He's making me sound really bad.
0:09:38 > 0:09:41- You did it all for her? - I do the majority of it, yeah.
0:09:41 > 0:09:46Dad's there with Nan. Was Nan a big influence on your life, too?
0:09:46 > 0:09:49Yeah. Nan's done a lot of cooking. She taught me to make Welsh cakes.
0:09:49 > 0:09:52My granddad's Welsh. He had the recipe
0:09:52 > 0:09:58- from his Nan to make Welsh cakes. - So it's been passed down? - I'll get it soon, so yeah,
0:09:58 > 0:10:01Nan's taught me how to make Welsh cakes. That's all I can make.
0:10:01 > 0:10:07I don't think Maria's making those. What tips do you want today? Happy with how she's preparing the salmon?
0:10:07 > 0:10:10I'm happy with anything that she does!
0:10:10 > 0:10:13- It's nice having someone cook for you.- Yep!
0:10:13 > 0:10:17We'll get back to you and have another chat. Chef, what's happening?
0:10:17 > 0:10:20Carry on with your basil there.
0:10:20 > 0:10:23I'm just preparing the stuffed tomato here.
0:10:23 > 0:10:27- So I've got onions.- OK. And loads of extra saucepans here.
0:10:27 > 0:10:31- Potatoes boiling. What's happening in here?- Potatoes for my mash.
0:10:31 > 0:10:34This is my soup. This is for my poached egg.
0:10:34 > 0:10:38- Uh-huh.- OK, and then I'm gonna get Faryl to scoop out the middle here.
0:10:38 > 0:10:41- Then I'm gonna get my crust on. - There we are, Chef.
0:10:41 > 0:10:44- A spoon to get that out. - I've got the spoon.
0:10:44 > 0:10:50- Happy?- Yeah. Faryl, next job is to scoop this out gently.- OK.
0:10:50 > 0:10:51- OK?- Yep.
0:10:51 > 0:10:55- Shove the rest in there. - Sorry if I'll get it everywhere. - Don't worry.
0:10:55 > 0:11:00Cut that across. I'll cut it and you can scoop it all out.
0:11:00 > 0:11:03- Be careful, all right?- Don't show Aled I'm getting help!
0:11:03 > 0:11:05He won't mind about that.
0:11:05 > 0:11:09- Are you very competitive too, then? - Yeah. Well, it's Aled, you know?
0:11:09 > 0:11:12- Is it?- Yeah, he's very competitive.
0:11:12 > 0:11:16- Have you ever performed with him? - No. Don't you like my voice?
0:11:16 > 0:11:20- Don't you want to sing with me? - I didn't want to say, but... I love your voice.
0:11:20 > 0:11:25- We'll perform together in the future.- Thanks! - When I'm a boy soprano again!
0:11:25 > 0:11:29How did you cope with being famous at 13 or 14, Aled?
0:11:29 > 0:11:33As long as you enjoy yourself. Don't take it too seriously.
0:11:33 > 0:11:36- Any tips for Faryl? - No, that's it, really.
0:11:36 > 0:11:41She's got a great family and always got a smile on her face. And a brilliant voice.
0:11:41 > 0:11:46SHE SINGS CALON LAN
0:12:08 > 0:12:12Am I right in saying your nan goes to all your concerts?
0:12:12 > 0:12:16- She comes to all of them.- Her nan goes to my concerts, as well!
0:12:17 > 0:12:21- Nan, you better not vote for Aled! Vote for me!- What about the salmon?
0:12:21 > 0:12:24- What are you doing? - We're making a crust here for that.
0:12:24 > 0:12:30So Faryl, I need you to put your finger on here...
0:12:30 > 0:12:32- OK.- ..and get blitzing this up for me.
0:12:32 > 0:12:34About 12 minutes to go. Plenty of time.
0:12:34 > 0:12:37- Looking good.- Press that for us.
0:12:37 > 0:12:38Press that.
0:12:39 > 0:12:43There you go. Making your own breadcrumbs now, or crust topping.
0:12:43 > 0:12:46- Pine nuts in there, too?- Yeah.
0:12:46 > 0:12:49- Nutmeg.- Tell me when to stop and I'll stop.- Keep going.
0:12:49 > 0:12:51Wonderful.
0:12:53 > 0:12:54OK.
0:12:54 > 0:12:57- OK, stop.- We're gonna put some pine nuts in there
0:12:57 > 0:13:01and that's how you get a lovely crust you can put on top of salmon
0:13:01 > 0:13:03or on top of lamb, too, Maria.
0:13:03 > 0:13:07Lamb, anything. A nice bit of white fish. Cod is quite nice.
0:13:08 > 0:13:09I'll put them in there.
0:13:09 > 0:13:14- Off you go.- Will you put olive oil in there or not, Chef? - I might put butter.
0:13:14 > 0:13:18- Lovely.- A bit of salt. - Beautiful. All coming together.
0:13:18 > 0:13:22OK, I'm gonna leave you to get on with it.
0:13:22 > 0:13:25Interesting finding out about those things.
0:13:25 > 0:13:31Often we think you get one mixture of breadcrumbs and herbs and stuff, and you can only put it on fish.
0:13:31 > 0:13:35But she says lamb, pork, something like that, even chicken.
0:13:35 > 0:13:37Bake that lovely crust in the oven.
0:13:37 > 0:13:39What have you done here, Chef?
0:13:39 > 0:13:41That's my Mediterranean burger
0:13:41 > 0:13:43which is gonna go with the aubergine.
0:13:43 > 0:13:47Tomato. In there we've got a bit of onion, a bit of garlic,
0:13:47 > 0:13:51- some rosemary, some parsley... - Shall I do a bit more?
0:13:51 > 0:13:55- Oh, that's way too much. - OK. I did try and ask you!
0:13:55 > 0:13:57Don't worry about it.
0:13:57 > 0:14:01- He's tough on me.- Fine. - All chefs are tough. They've only got 20 minutes!
0:14:01 > 0:14:05I've put the water in there. I'll let that cook out a bit, get a bit of flavour.
0:14:05 > 0:14:09You could crumble a bit of stock cube in, maybe half.
0:14:09 > 0:14:11- Yep.- Up there, I've got tomatoes roasting
0:14:11 > 0:14:16- with some ginger, some chilli powder, some sugar. - Finished with the sugar?
0:14:16 > 0:14:20- Yes, I think so.- OK, you're gonna blend these together.
0:14:20 > 0:14:22Yes. This one's gonna be meatballs.
0:14:22 > 0:14:24I want a touch of soy for that.
0:14:24 > 0:14:28OK. Half way now, guys. Half way. Ten minutes already gone.
0:14:28 > 0:14:30A tiny bit of sesame oil.
0:14:30 > 0:14:35- Beautiful.- So it's quite nice to have that bit of sweetness with...
0:14:35 > 0:14:38Oh - that's too much!
0:14:38 > 0:14:42I love a lot of sesame oil in my Oriental meatballs!
0:14:42 > 0:14:45- Funny you should say that - me, too! - So Aled,
0:14:45 > 0:14:48let's put a touch of orange in there.
0:14:48 > 0:14:52A bit of zest will be nice. We've got coriander and chives in there.
0:14:52 > 0:14:55I want you to make some tiny meatballs.
0:14:55 > 0:14:58- Straight into the pan, Chef? - Yeah, actually.
0:14:58 > 0:15:03- No, do it on a board and then we'll...- OK.- Good man.
0:15:03 > 0:15:05OK. Lovely. That's going all right.
0:15:05 > 0:15:09Now, I need to get this one going cos it's gonna be a big burger.
0:15:09 > 0:15:14- This smells fantastic.- We've got some nice flavours going on.
0:15:14 > 0:15:19We've separated the two of them into the Mediterranean and the Oriental.
0:15:19 > 0:15:22That'll give a nice flavour profile difference.
0:15:22 > 0:15:27Talking about flavouring things, what will you do with the aubergine
0:15:27 > 0:15:31- to make Aled like it, cos you're not a big fan.- Not really. Are you?
0:15:31 > 0:15:34It soaks up a lot of oil. It's like a sponge.
0:15:34 > 0:15:37Aubergine is such a beautiful vegetable.
0:15:37 > 0:15:40It's so interesting, that soft texture.
0:15:40 > 0:15:44As long as you get flavour and it's not too oily. One of the keys...
0:15:44 > 0:15:47..is not to cook it with too much oil, Chef?
0:15:47 > 0:15:50- Sometimes you brush it with oil. - Deep-fried aubergine is lovely.
0:15:50 > 0:15:54- But you've got to have everything hot.- OK.
0:15:54 > 0:15:58- Maybe not as hot at that! - That is extremely hot, isn't it? - That is hot!
0:15:58 > 0:16:03- Not to worry.- We've got the rice. - With the cardamom and orange.- Yeah.
0:16:03 > 0:16:05I'm gonna keep adding moisture to it.
0:16:05 > 0:16:08- OK.- It wants to soak it all up.
0:16:08 > 0:16:11I've got in there so far,
0:16:11 > 0:16:14I've got cardamom, orange zest,
0:16:14 > 0:16:20- and cream, a little bit of butter. - Hit that with a touch of sugar.
0:16:20 > 0:16:23- Add brown sugar and vanilla in there as well.- OK.
0:16:23 > 0:16:27Coming up to the eight-minute mark now. The aubergine is happening.
0:16:27 > 0:16:31What was it like, being used to family suppers in Wales,
0:16:31 > 0:16:34and then travelling the other side of the world?
0:16:34 > 0:16:38It's interesting. Where I'm from in Wales we always had farmers' markets
0:16:38 > 0:16:42- and I joked about knowing Flossie. - You still have them. - That's what it was like.
0:16:42 > 0:16:48So we knew what we were eating all the time. Vegetables from the garden, fish from the sea.
0:16:48 > 0:16:53You knew the farmer that was supplying you. Now I go to Australia a lot, singing,
0:16:53 > 0:16:57and it's the same there. Everything's so fresh. Brilliant.
0:16:57 > 0:17:01- Have you got a more sophisticated taste now?- I think so. I love food.
0:17:01 > 0:17:05- Because it goes well with wine! - Chef, what's happening now?
0:17:05 > 0:17:09- I'm starting the...- I saw you brush the aubergine and chargrill them.
0:17:09 > 0:17:12I'm starting the Oriental-style aubergine.
0:17:12 > 0:17:14I'll put a bit of onion in there to roast.
0:17:14 > 0:17:19Now, some people might think it's slightly strange
0:17:19 > 0:17:21to sweeten up the aubergine.
0:17:21 > 0:17:25But we're gonna be hitting that aubergine with vinegar and sugar
0:17:25 > 0:17:32- to give it a touch of sweetness and a bit of coriander to finish it off. - OK.
0:17:32 > 0:17:35- What about my soup?- Coriander, sugar, vinegar.- Say again?
0:17:35 > 0:17:40- The soup.- I'll take it out here. - Let's have a look at this.
0:17:40 > 0:17:42OK, that's cooking down quite hard now.
0:17:42 > 0:17:46Can you get some vanilla for me, please, Aled?
0:17:46 > 0:17:50This rice here is ready to rest. The water has evaporated off.
0:17:50 > 0:17:55In there was onion, a bit of butter, in goes the rice. Stir it to coat it.
0:17:55 > 0:18:00And a bit of stock and cook it until the water evaporates and let it rest.
0:18:00 > 0:18:02- That's how we finish it. - Just let it rest.
0:18:02 > 0:18:08How often do so many of us take it straight from the stove and serve it up?
0:18:08 > 0:18:13It's a bit gluey, isn't it? The best thing to do is, as Paul said, let it rest.
0:18:13 > 0:18:15My mum used to cook fantastic rice.
0:18:15 > 0:18:19Make a few holes in the rice, put the lid on, let it steam through.
0:18:19 > 0:18:20It separates beautifully.
0:18:20 > 0:18:23If you want to check out any of the recipes, go to the website:
0:18:25 > 0:18:30- Ooh, what's in there? - Some ginger, tomato puree,
0:18:30 > 0:18:34- some cayenne.- Mmm!- A little bit... Keep going! Keep going!
0:18:34 > 0:18:39- You need two hands at once. - I know.- And some chilli.
0:18:39 > 0:18:41The oven's ready.
0:18:41 > 0:18:44- And now salmon.- You've got your crusted salmon in there.
0:18:44 > 0:18:50- What's Faryl doing?- She's making the pistou, like pesto with no pine nuts.
0:18:50 > 0:18:53- Good, if you stop there. - I think that's it.
0:18:53 > 0:18:55I've got to say you're such a cool girl.
0:18:55 > 0:19:01Most people if they've suddenly arrived with all this stardom around them,
0:19:01 > 0:19:03they just want to disappear.
0:19:03 > 0:19:07- But you go back to school and hang out with your mates!- Yeah.
0:19:07 > 0:19:11Obviously you have to go home and see my friends and stuff
0:19:11 > 0:19:14and we like shopping and having sleepovers. Normal stuff.
0:19:14 > 0:19:16I go back to school and see them.
0:19:16 > 0:19:20When I go back home, it's just like it was at the start.
0:19:20 > 0:19:23Like I hadn't even gone on Britain's Got Talent.
0:19:23 > 0:19:28- Football, too. You got to the final this year, your team. - Yeah, the girls are really good.
0:19:28 > 0:19:33- Whoops!- I've been playing since I was about seven
0:19:33 > 0:19:37and my dad is the chairman of the team, so I've kind of had to!
0:19:37 > 0:19:41- I'm joking!- Go on, score! What are you doing there?
0:19:41 > 0:19:45- What position do you play? - Defence. The strong one.- I know!
0:19:45 > 0:19:48Now, tell us about this music, then.
0:19:48 > 0:19:53I wouldn't say overnight, cos you said you've been singing from a very young age.
0:19:53 > 0:19:56What's gonna happen now? Where do you see yourself going?
0:19:56 > 0:20:01A number one-selling album, 24 or 29,000 sales in the first week.
0:20:01 > 0:20:05- It's incredible.- Yeah, it is.- Do you pinch yourself sometimes?- Yeah,
0:20:05 > 0:20:09because I'm like, as Aled said, surrounded by my family,
0:20:09 > 0:20:12- I think you can deal with it OK. - Grounded.- Yeah,
0:20:12 > 0:20:15and because I go home. If I was in London all the time,
0:20:15 > 0:20:19I don't think I'd... If I was working all the time I wouldn't handle it.
0:20:19 > 0:20:23- But no, it's great. And I love singing.- It's controlling it, isn't it?
0:20:23 > 0:20:26- Yeah.- The right management and having the love of the family.
0:20:26 > 0:20:30Your Pops. What a lovely smile Dad's got there. Look at that.
0:20:30 > 0:20:34Yeah, after Britain's Got Talent I had the first album out.
0:20:34 > 0:20:38- I've got a second one coming out as well.- Are you proud of her, Dad?
0:20:38 > 0:20:41Yeah, yeah. Don't start me crying!
0:20:41 > 0:20:44- He's emotional.- He better not cry on Ready Steady Cook!
0:20:44 > 0:20:49Look at this. Tell us quickly what's here. Two-and-a-half minutes or less.
0:20:49 > 0:20:53- What do you want on there? - A bit of soy and a bit of sesame.
0:20:53 > 0:20:56- Ainsley, do you want to blitz this up for me?- Yeah, OK.
0:20:56 > 0:20:58Where am I gonna do that, then?
0:20:58 > 0:21:01- Do that right here. - Tell me how much you want.
0:21:01 > 0:21:03I'll take this down here cos there's no space.
0:21:03 > 0:21:06Here we are. Two minutes to go.
0:21:06 > 0:21:07You see, this is very strong.
0:21:07 > 0:21:10What we called toasted sesame.
0:21:10 > 0:21:13It's very strong, so we're talking drops like that.
0:21:13 > 0:21:16- See that? Little drops. - OK.- That'll be enough there.
0:21:16 > 0:21:20- And just shake that on. Away you go. - How much?- Don't be frightened.
0:21:20 > 0:21:22- A little bit.- A drizzle.
0:21:22 > 0:21:24- Away you go.- Risk it. - OK, right.- Go on!
0:21:24 > 0:21:26Go on, go for it!
0:21:27 > 0:21:29Go for it! Is it coming out too quick?
0:21:29 > 0:21:33OK, you've got one-and-a-half minutes to go, guys.
0:21:33 > 0:21:34Help!
0:21:35 > 0:21:38OK, just helping you with a bit of the soup here.
0:21:38 > 0:21:41- Do you want this rustic fashion or lovely and smooth?- Rustic.
0:21:41 > 0:21:43There you go.
0:21:43 > 0:21:46I'm gonna go now and leave you guys to get on with it.
0:21:46 > 0:21:48- Finish doing that.- OK.
0:21:48 > 0:21:51A minute to go, from now.
0:21:51 > 0:21:55Let our chefs get that food on the plates. One minute, guys.
0:21:55 > 0:21:59- Keep going.- Oh, here we go.- Not bad.
0:21:59 > 0:22:01- Can we get a soup plate?- 50 seconds.
0:22:05 > 0:22:08Audience, encourage them. Say, "Come on, Chefs!"
0:22:08 > 0:22:10AUDIENCE CALL OUT
0:22:11 > 0:22:14Well done to all of you. OK, about 35 seconds.
0:22:14 > 0:22:18You vote for what the chefs did with the ingredients they were given.
0:22:18 > 0:22:21Not because Faryl's got a lovely voice!
0:22:21 > 0:22:23Aled has too, mind you!
0:22:23 > 0:22:26Coming up just past that 30-second mark.
0:22:26 > 0:22:28Let's get that food...
0:22:28 > 0:22:30Faryl, can you get that over?
0:22:30 > 0:22:32Where is it?
0:22:32 > 0:22:37We're coming up to that moment, audience, where you help me count down.
0:22:37 > 0:22:40These guys spent only five pounds on this.
0:22:40 > 0:22:41Nine,
0:22:41 > 0:22:43eight, seven,
0:22:43 > 0:22:45six, five,
0:22:45 > 0:22:47four, three,
0:22:47 > 0:22:49two, one!
0:22:49 > 0:22:52Stop cooking!
0:22:52 > 0:22:54APPLAUSE
0:22:55 > 0:22:58It can go on that plate.
0:22:58 > 0:22:59Brilliant. Well done, guys.
0:22:59 > 0:23:02OK, let's check out today's menu.
0:23:03 > 0:23:06Paul and Aled have come up with Aled's spinach and garlic soup
0:23:06 > 0:23:08with crispy croutons and cream.
0:23:08 > 0:23:12Followed by Oriental meatballs with spiced vegetables and pilau rice.
0:23:12 > 0:23:17We also have a burger with roast aubergine, spinach and balsamic tomatoes
0:23:17 > 0:23:20and finally, orange and cardamom rice pudding.
0:23:20 > 0:23:23In the green kitchen, Maria and Faryl have come up with
0:23:23 > 0:23:26broccoli and potato soup with cream and herb pistou drizzle,
0:23:26 > 0:23:31Carpaccio salmon with a soy dressing and sesame seeds.
0:23:31 > 0:23:36Pine nut crusted salmon with creamy mash, broccoli florets and poached egg. And finally,
0:23:36 > 0:23:41beef tomatoes filled with pine nut, salmon and a beautiful pistou dressing.
0:23:43 > 0:23:47- Looks absolutely fantastic. What does Aled think of it?- Great.
0:23:47 > 0:23:51Find out. Chef, explain to us while Aled tucks in.
0:23:51 > 0:23:56Aled may as well tell us about the spinach soup. Are you surprised?
0:23:56 > 0:24:00Very surprised. He forced me into it. I've never cooked one before!
0:24:00 > 0:24:05- The surprise is, I don't know what's in it! - I said, "You're cooking this!"
0:24:05 > 0:24:08We started with onion and garlic, sweating them off.
0:24:08 > 0:24:14In went the water and a stock cube and cooked it till we got the flavours coming through.
0:24:14 > 0:24:19In goes the spinach and we added cooked rice to thicken it up
0:24:19 > 0:24:22then we blitzed it up, checked the seasoning.
0:24:22 > 0:24:26- But don't keep it cos it loses its colour.- The spinach went in near the end.
0:24:26 > 0:24:28Fantastic! Oh, so good!
0:24:28 > 0:24:31What's nice about this one and people often don't think,
0:24:31 > 0:24:34"Asian is just chilli and ginger",
0:24:34 > 0:24:36but we're adding the layers there.
0:24:36 > 0:24:39We've got the chilli, the ginger, the herbs,
0:24:39 > 0:24:42and we're adding sugar and a bit of acidity.
0:24:43 > 0:24:47My mouth's full, but what's amazing is it tastes so different.
0:24:47 > 0:24:52- Even though it's lamb. The flavours are so different.- He creates lovely flavours.- What genius!
0:24:52 > 0:24:55On our website, all of these recipes.
0:24:55 > 0:24:58This one, it's like a Mediterranean burger.
0:24:58 > 0:25:01A grilled big crouton on the middle
0:25:01 > 0:25:03the softness of the aubergine to add moisture to it.
0:25:03 > 0:25:08And the lamb is done with a bit of onion, garlic,
0:25:08 > 0:25:13black pepper, rosemary and balsamic tomatoes so everything is working together.
0:25:13 > 0:25:16This one, that works together and that works together.
0:25:16 > 0:25:19- That works cos it's rice pudding. - It's so good!
0:25:19 > 0:25:22The orange and cardamom rice pudding.
0:25:22 > 0:25:26- I love that combination. - Ten out of ten? - Oh, I'd say ten. Fantastic.
0:25:26 > 0:25:31- That is absolutely amazing.- Glad you're enjoying it. Aled and Paul!
0:25:36 > 0:25:39Isn't this exciting?
0:25:39 > 0:25:41It's come to you in such a hurry.
0:25:41 > 0:25:45You did really well for someone who doesn't know their way round the kitchen.
0:25:45 > 0:25:47Or to the kitchen!
0:25:47 > 0:25:49There we are. Into your soup.
0:25:49 > 0:25:53The potato and broccoli soup with parsley and chervil in it,
0:25:53 > 0:25:58finished with cream, and then we put the basil pistou dressing on the top.
0:25:58 > 0:26:02That's really nice. I've never had that before. That is really nice.
0:26:02 > 0:26:06Easy to make at home. Then with the other part of the salmon,
0:26:06 > 0:26:08- we blitzed up...- Cut into the edge.
0:26:08 > 0:26:11Blitzed up breadcrumbs with pine nuts and some basil
0:26:11 > 0:26:13and garlic to make the crust.
0:26:13 > 0:26:16All binded together with butter.
0:26:16 > 0:26:19Put it in the oven to bake and made a creamy mash
0:26:19 > 0:26:23- with poached egg to give it depth. - How does that taste, Faryl?
0:26:23 > 0:26:26The creamy mash is really nice with it. Really nice.
0:26:26 > 0:26:30I've never had any of this before so it's all different to me.
0:26:30 > 0:26:33- Really nice.- That's what it's all about.- The tomato collapsed.
0:26:33 > 0:26:37- It was rather ripe, I have to say. - Absolutely.
0:26:37 > 0:26:42Take the lid off. We chopped up all the salmon and garlic and onion,
0:26:42 > 0:26:45sweat that down with tomato puree to give it sweetness.
0:26:45 > 0:26:51Then we put in some chilli, ginger and cayenne with pine nuts to give it crunch
0:26:51 > 0:26:56and then we put in some coriander and baked it in the oven
0:26:56 > 0:27:00- and put the basil oil just there. - A little pistou round the edge. Very nice indeed.
0:27:00 > 0:27:05- Not too hot?- No.- You don't want to burn your throat! You need that!
0:27:05 > 0:27:09Not pesto, pistou. We keep reminding you of that. It's different.
0:27:09 > 0:27:16Then we took the last bit of salmon and cut it really fine to make salmon Carpaccio.
0:27:16 > 0:27:19Then we put some soy sauce on.
0:27:19 > 0:27:22- Mmm!- And a bit of sesame.- Too much soy sauce!- That's all right.
0:27:22 > 0:27:26Actually, it tastes all right. The soy sauce is all right!
0:27:26 > 0:27:29It's the first time you've had raw fish? It's a triumph for you today.
0:27:29 > 0:27:33- A triumph for both of you.- It all tastes lovely.- Well done. OK.
0:27:33 > 0:27:35Maria and Faryl!
0:27:37 > 0:27:40OK, ladies and gentlemen. What's it gonna be?
0:27:40 > 0:27:44Will our studio audience go for Aled with Paul in the red kitchen
0:27:44 > 0:27:48or is it gonna be a green kitchen win with Maria and Faryl?
0:27:48 > 0:27:51Nobody knows. You'll find out in a few seconds
0:27:51 > 0:27:55when I ask our audience, please, pick up your keypads and all vote now!
0:27:55 > 0:27:57Let's have a look at this.
0:27:57 > 0:28:01Are you gonna go for that juicy burger with the aubergine
0:28:01 > 0:28:03or the other side? Look at that.
0:28:03 > 0:28:06The salmon with the crust on top.
0:28:06 > 0:28:07Looks mainly red at the moment.
0:28:07 > 0:28:13Let's find out. Computer, sort this out. Who's won today's 20-minute challenge?
0:28:13 > 0:28:16It's a red kitchen win!
0:28:22 > 0:28:25Oh, well done, guys. There you go.
0:28:26 > 0:28:28That's not fair! I'm only 14!
0:28:28 > 0:28:32- ALED:- She's not gonna sing with me now! What have you done?
0:28:32 > 0:28:35There you are. Your Ready Steady Cook winner's plate.
0:28:35 > 0:28:38- I almost dropped it then. - I saw you kinda slip with it.
0:28:38 > 0:28:41We'd like to make a donation to your favourite charity.
0:28:41 > 0:28:44My charity is Hope House, a children's hospice in North Wales.
0:28:44 > 0:28:48- Does fantastic work.- Absolutely. Great to see you.- Thank you.- Thanks.
0:28:48 > 0:28:51- Pleasure.- Very nice indeed.
0:28:51 > 0:28:56Sometimes you want a plate, but you put it in a cupboard or put it up on the shelf.
0:28:56 > 0:29:01- Here's something you use every day when you're having a cuppa.- Thanks!
0:29:01 > 0:29:04I do like my cuppa, so that is gonna come in handy, yeah.
0:29:04 > 0:29:07- We loved having you on the show. - Thanks for having me.
0:29:07 > 0:29:10- Hope your success grows. - Thank you very much!
0:29:10 > 0:29:14Thank you, Maria. Well done. Lovely food once again.
0:29:14 > 0:29:18What can I say but a warm thank you to Faryl Smith
0:29:18 > 0:29:20and Aled Jones.
0:29:20 > 0:29:24- APPLAUSE - OK, my darlings, see you later.
0:29:24 > 0:29:27OK, time for today's Quickie Bag Challenge!
0:29:29 > 0:29:35- Our Quickie Bag Challenger today is Miranda Cobham from?- Hampton.
0:29:35 > 0:29:36Great to have you here.
0:29:36 > 0:29:39You're an air stewardess so you travel the world.
0:29:39 > 0:29:45You're in need of some help, when your boyfriend, sitting next to you, comes to visit.
0:29:45 > 0:29:47Tell our chefs what your challenge is today.
0:29:47 > 0:29:52I'm a fitness fanatic and a healthy eater, but I just can't cook!
0:29:52 > 0:29:55I just eat salads, tuna salads, all the time.
0:29:55 > 0:29:58So something I can cook easily!
0:29:58 > 0:30:01You've brought some interesting ingredients.
0:30:01 > 0:30:04- I have indeed. - OK, I'll take this away
0:30:04 > 0:30:07and you can come over afterwards and have a try.
0:30:07 > 0:30:09Is your boyfriend a bit of a cook too?
0:30:09 > 0:30:12- He's really good at cooking and he loves it.- Lovely.
0:30:12 > 0:30:16- You'll come and have a try? - Love to.- And your name is?- Paul.
0:30:16 > 0:30:19Paul. Paul and Miranda, ladies and gentlemen.
0:30:26 > 0:30:32OK, she's sick of giving her boyfriend, Paul, tuna salad every night
0:30:32 > 0:30:35so she wants us to do something wonderful with this.
0:30:35 > 0:30:37Lovely ingredients, Miranda.
0:30:37 > 0:30:39Some spaghetti, fresh scallops,
0:30:39 > 0:30:43a couple of chillies, sun-blushed tomato and asparagus.
0:30:43 > 0:30:46Spring onions, too. What do you think, Paul Rankin?
0:30:47 > 0:30:53Um, for healthy eating it's very important to get your balance of stuff right.
0:30:53 > 0:30:58So the balance of protein, carbohydrate and fats is really important.
0:30:58 > 0:31:00Fats are OK as long as it's the right type of fat.
0:31:00 > 0:31:04So I think I would like a really simple sort of pasta
0:31:04 > 0:31:09with seared scallops, spring onion and the asparagus
0:31:09 > 0:31:13and then I would make an aromatic chilli herb oil
0:31:13 > 0:31:16to put over it. Not too much. You can add water to loosen it up.
0:31:16 > 0:31:22Then I think it would be lovely to do a steamed or grilled scallops
0:31:22 > 0:31:26with asparagus and soy sauce, that sort of thing.
0:31:26 > 0:31:28Something clean and light.
0:31:28 > 0:31:31And we could maybe do another pasta or maybe a soup
0:31:31 > 0:31:33with some pasta in it.
0:31:33 > 0:31:36Soups are always a really healthy option.
0:31:36 > 0:31:40- Great health food.- Mmm. Well, her boyfriend Paul is in the navy.
0:31:40 > 0:31:44I wonder if that will be enough for him. We'll find out in a moment.
0:31:44 > 0:31:47He looks a hunk, doesn't he?
0:31:47 > 0:31:50I'll cook for you when she's away!
0:31:52 > 0:31:55I'll cook for you when he's away!
0:31:55 > 0:31:57What are you gonna do, then, Maria?
0:31:57 > 0:32:03We could bake these in the oven, on the shell with a bit of chilli
0:32:03 > 0:32:05and spring onion and soy.
0:32:05 > 0:32:07We could finish that with coriander.
0:32:07 > 0:32:12Then we could take the rest and do a little tomato and spring onion,
0:32:12 > 0:32:18- well, tomato, spring onion... - Sun-blushed tomato. - ..and chilli pasta.
0:32:18 > 0:32:23Then we could make a salad. We could shave the asparagus. Vanilla and asparagus go nicely together
0:32:23 > 0:32:26so we could make a salad to start with.
0:32:26 > 0:32:29- Um...- That sounds pretty good to me.
0:32:29 > 0:32:31We've only got ten minutes.
0:32:31 > 0:32:36Couple of lovely ideas. Both chefs have come up with something fresh and simple.
0:32:36 > 0:32:38But who will our studio audience go for?
0:32:38 > 0:32:40Please pick up those keypads, guys.
0:32:40 > 0:32:42Is it gonna be red for Paul Rankin
0:32:42 > 0:32:45or green for Maria Elia?
0:32:45 > 0:32:47The choice is yours. All vote now.
0:32:47 > 0:32:50Let's have a look. OK.
0:32:50 > 0:32:52Pressing away there. Greens coming back
0:32:52 > 0:32:54but reds are equally strong, too.
0:32:54 > 0:32:58Right, who has won today's ten-minute Quickie Challenge?
0:32:58 > 0:33:02And you can see by one it's a green kitchen win!
0:33:02 > 0:33:06Maria Elia, your ten minutes' cooking time starts now!
0:33:06 > 0:33:09Let's do it. OK. What can we do for you?
0:33:09 > 0:33:16- I'll get stuck in to the scallops. - We'll get some water on for the pasta.
0:33:16 > 0:33:18- Maria needs to be down here with me. - I'll do it here.
0:33:18 > 0:33:23OK. What did you say about these sun-blushed tomatoes, Maria?
0:33:23 > 0:33:26We're gonna make a little salsa for one.
0:33:26 > 0:33:29- And we're gonna make a little pasta sauce for the other.- OK.
0:33:31 > 0:33:35- Beautiful.- And we're gonna put... Have you got the scallops?- I have.
0:33:35 > 0:33:39I'll just tip that out to make it a bit easier.
0:33:41 > 0:33:43Gotta go back to Miranda and find out
0:33:43 > 0:33:47what about this tuna fish salad?
0:33:47 > 0:33:49What goes into your tuna fish salad?
0:33:49 > 0:33:53And why's your boyfriend Paul so bored with it?
0:33:53 > 0:33:57It's just salad and tuna, and a bit of beetroot if he's lucky!
0:33:57 > 0:34:00- Really? Are we talking about tinned tuna here?- Yes.
0:34:00 > 0:34:02- OK. So nothing fresh, really?- No.
0:34:02 > 0:34:05You should change the tinned tuna to fresh tuna.
0:34:05 > 0:34:08You just get a really hot griddle like we've got now,
0:34:08 > 0:34:11season the tuna, a bit of salt and pepper,
0:34:11 > 0:34:15and then sear it on either side so it's nice and rare in the middle.
0:34:15 > 0:34:18That's all you have to do. Very easy!
0:34:18 > 0:34:22She says, "What's searing, Maria?" What about Paul?
0:34:22 > 0:34:26- Are you a good cook, Paul?- I like to think so. I have a go.- Yeah?
0:34:26 > 0:34:30So when you get to the house, what type of things do you cook?
0:34:30 > 0:34:34- Spicy food. I like my jerk chicken. - Wonderful.
0:34:34 > 0:34:40- Being in the navy, have you spent time in the Caribbean? - Two years in the Caribbean.
0:34:40 > 0:34:42- JAMAICAN ACCENT: - So you like it spicy?
0:34:42 > 0:34:44Me know you're talkin'!
0:34:44 > 0:34:46LAUGHTER
0:34:46 > 0:34:51- OK, let's see what to do.- Could you slice a bit more asparagus? - I'll do that, Chef.
0:34:51 > 0:34:53- Thank you.- Lovely.
0:34:53 > 0:34:56Right. Tell me what you're doing there.
0:34:56 > 0:35:03- He's been literally... - I'm gonna take the beards off the scallops. I'm washing the shells.
0:35:03 > 0:35:10Scallops are not the easiest shellfish in the world to get out of the shell.
0:35:10 > 0:35:12What you're trying to do
0:35:12 > 0:35:19is there's a muscle - it's kind of hard to show you now -
0:35:19 > 0:35:20that attaches it to the shell.
0:35:20 > 0:35:23If you get your knife in about half an inch,
0:35:23 > 0:35:28and slit that muscle, then the top will pop open
0:35:28 > 0:35:32and you go in and release the meaty part of the scallop from the top shell.
0:35:32 > 0:35:34It's easy once you're in like that.
0:35:34 > 0:35:39What do you look for? Any tell-tale signs of freshness and stuff?
0:35:39 > 0:35:44A little bit of juice, the clacking shut and open and all that stuff.
0:35:46 > 0:35:49It's a nice, fresh briny smell.
0:35:49 > 0:35:53No sort of fishy smell. It shouldn't smell fishy.
0:35:53 > 0:35:56It should smell lovely and briny of the sea.
0:35:56 > 0:36:00- OK, let me just get Paul... - We're gonna do one in the... - One in the oven.
0:36:00 > 0:36:04- Chop these two.- We've got about six minutes left.
0:36:04 > 0:36:07We are not panicking. They don't take long to cook.
0:36:07 > 0:36:11- All that fresh food... - Don't panic, Ainsley! Don't panic!
0:36:11 > 0:36:13- It really doesn't take that long, OK?- That's right.
0:36:13 > 0:36:17- Lovely.- It's adventurous of you to bring scallops in.
0:36:17 > 0:36:19I always wanted to try them.
0:36:19 > 0:36:23- You know, you can get the fishmonger to open them for you.- Yeah.
0:36:23 > 0:36:27That's probably easier. Best to start off simple.
0:36:27 > 0:36:31- OK, did you put salt in this water? - Not yet.- Not yet. OK.
0:36:31 > 0:36:33- I'll get a bit in there for you.- OK.
0:36:33 > 0:36:38This is for my scallops that we're gonna fry with...
0:36:38 > 0:36:40- We've got the first one. - ..the linguine.
0:36:40 > 0:36:43- Do you want me to knock up the topping for it?- Yeah.
0:36:43 > 0:36:45A squeeze of lime, some spring onions.
0:36:45 > 0:36:50- A little bit of aromatics going on top.- Maybe a bit of tomato.
0:36:50 > 0:36:53And some lime and we'll bake that in the oven.
0:36:53 > 0:36:55A bit of scallion, a bit of tomato.
0:36:55 > 0:36:59- Lime and soy.- And a bit of coriander. Lovely.
0:36:59 > 0:37:02- Team work here.- I know, guys. We like a bit of that.
0:37:02 > 0:37:06I'll put a bit of toasted sesame which is nice with those flavours.
0:37:06 > 0:37:10- It makes it come alive.- The rest of the asparagus we just griddled.
0:37:10 > 0:37:15OK. We're half way, guys. We have a Quickie Question from one of our audience members.
0:37:15 > 0:37:19- Listen up. You OK there, Maria, for now?- Cool, thank you.
0:37:19 > 0:37:24- Right. Today we've got in the studio Mark Lattery, is it?- Latter. - How are you?- Good.
0:37:24 > 0:37:27- Bit of a cooking fan? - Yeah, I love it.
0:37:27 > 0:37:30There's so many cooking programmes on TV now.
0:37:30 > 0:37:35- Yeah.- You've probably been inspired. But you get stuck dealing with pork?
0:37:35 > 0:37:39- It's not appropriate with that healthy food, but pork crackling. - Guys?
0:37:39 > 0:37:43- Listen up.- The best way to make really good pork crackling.
0:37:43 > 0:37:47Absolutely the best, the best, the best way in my book is the Chinese way.
0:37:47 > 0:37:54It's got some similarities to the English or British way
0:37:54 > 0:37:59in that one of the keys is to get the rind as dry as possible.
0:37:59 > 0:38:02Add lots of salt into it. The British way is this.
0:38:02 > 0:38:08Slash the pork skin, pat it dry, rub plenty of salt into it and into the grooves
0:38:08 > 0:38:11and you cook it in a hot oven for a fairly lengthy time,
0:38:11 > 0:38:16at least an hour to get it blistering and starting to dry out. Start it high and lower it.
0:38:16 > 0:38:20The Chinese way, which is incredible, they do their pork belly with,
0:38:20 > 0:38:24is they will score or pierce the skin
0:38:24 > 0:38:27and they will rub it with salt and vinegar
0:38:27 > 0:38:30and let it dry out in the fridge overnight.
0:38:30 > 0:38:32Then they cook it in a hard oven with a top heat
0:38:32 > 0:38:36and it's like popcorn, the crackling, it's so amazing.
0:38:36 > 0:38:41Try it if you're in a good Chinese restaurant and see crispy pork belly on the menu,
0:38:41 > 0:38:45- I would highly recommend that you try it.- How about that?
0:38:45 > 0:38:47- Great.- Never done that before? - Never.- Maria,
0:38:47 > 0:38:53- anything to add?- It's best to cure and salt your pork the night before.
0:38:53 > 0:38:56I don't use vinegar because I don't do it the Chinese way
0:38:56 > 0:39:01but you can either start your pork low and then whack the oven up to keep it moist,
0:39:01 > 0:39:04and the fat melts into it and whack the oven up.
0:39:04 > 0:39:09- If you want you can take the fat off.- Three minutes.- Take the pork out then put the fat back in.
0:39:09 > 0:39:12Take it off. That would be nice. That can be a problem.
0:39:12 > 0:39:15And really, it's good quality pork, too.
0:39:15 > 0:39:20Go to your butcher's. You don't want that pink slimy stuff on top.
0:39:20 > 0:39:24Go to a good quality butcher and it'll make all the difference.
0:39:24 > 0:39:27- Good luck.- Thanks.- Good question, ladies and gentlemen.
0:39:27 > 0:39:30We like to know what to do with our pork.
0:39:30 > 0:39:34- Two-and-a-half minutes. - Could you check the pasta for me? - Check the...- Pasta.
0:39:34 > 0:39:36Pasta is gonna be there for sure.
0:39:36 > 0:39:39I'll just do that. That's fine. That's ready to go.
0:39:39 > 0:39:42Don't try that at home, guys, the old fingers!
0:39:42 > 0:39:44OK.
0:39:44 > 0:39:48- Lovely. How are you doing there? All right, Maria?- Yeah, good.
0:39:48 > 0:39:51- Good.- Do you want me to make a ponzu sort of thing?
0:39:51 > 0:39:53- I've got the asparagus.- Good girl.
0:39:53 > 0:39:56I've got asparagus with vanilla, olive oil.
0:39:56 > 0:39:58Is this what you want, Maria?
0:39:58 > 0:40:01- These scallops are sliced as thin as possible.- Sashimi.
0:40:01 > 0:40:05- A Japanese sashimi type thing. - Two minutes to go.
0:40:05 > 0:40:09I'll put these into a bowl, mix them with balsamic
0:40:09 > 0:40:12and with the remaining tomatoes.
0:40:12 > 0:40:15All coming together now. We've got the raw fish there.
0:40:15 > 0:40:19Let's pull this together, guys. Coming up for the two-minute mark.
0:40:19 > 0:40:21That's right.
0:40:21 > 0:40:22OK, here you go.
0:40:22 > 0:40:24What are you doing there, Paul?
0:40:24 > 0:40:28- Finishing off the pasta. - Take the other one out of the oven
0:40:28 > 0:40:31and we'll top that with spring onions, tomatoes.
0:40:31 > 0:40:33Whoops!
0:40:33 > 0:40:35There you go.
0:40:36 > 0:40:39Right. What do you want in here?
0:40:41 > 0:40:44Perfect. Maybe some nice coriander on the top.
0:40:44 > 0:40:48- How about a splash of sesame seeds? - Let me get that pan out. OK,
0:40:48 > 0:40:52- about one minute ten seconds to go now, guys.- OK.
0:40:52 > 0:40:55Paul, that's gonna go with the tomatoes and balsamic.
0:40:55 > 0:40:57- Do you want it cold?- Yeah. - Here we go.
0:40:57 > 0:41:01- Tomatoes in with it?- Nice and cold. - One minute exactly.
0:41:02 > 0:41:05Scallops on the top there. Thank you.
0:41:05 > 0:41:10- Thanks very much, Chef. - And a little coriander and lime.
0:41:10 > 0:41:13And a bit of lemon over the asparagus.
0:41:13 > 0:41:16- I'll get that done for you. - And a bit of chervil.
0:41:16 > 0:41:18- OK.- There we are.
0:41:18 > 0:41:20Trim that round there a bit more.
0:41:20 > 0:41:24I've completely lost the edge of that. About 40 seconds to go now.
0:41:24 > 0:41:29Let's do that. Using too big a knife for the actual job, I think.
0:41:32 > 0:41:33Wa-hoo!
0:41:33 > 0:41:37- OK, there, Chef?- I'm trying to get some of the oil off this.
0:41:37 > 0:41:43- I know these guys are healthy.- Yeah, but a little bit of oil is OK.- Yeah.
0:41:43 > 0:41:47- I just don't want him hitting me or something!- No, olive oil is good.
0:41:50 > 0:41:53..Nine, eight, seven,
0:41:53 > 0:41:55six, five, four,
0:41:55 > 0:41:58three, two, one.
0:41:58 > 0:42:01Stop cooking!
0:42:01 > 0:42:03APPLAUSE
0:42:03 > 0:42:06Well done, guys! Very nice indeed.
0:42:06 > 0:42:08Miranda and Paul, come and join us.
0:42:10 > 0:42:16- Paul, would you be happy to turn up to the house and have this put in front of you?- I'd be made up!
0:42:16 > 0:42:19- I'd be surprised!- Have a bit of a taste, both of you.
0:42:19 > 0:42:22- Pick up your forks.- Turn up your nose and say, "That's a bit fancy!"
0:42:22 > 0:42:26Take some of the scallops and twist a bit of pasta round it.
0:42:26 > 0:42:30- How did you do that, Maria? - We got some garlic and chilli,
0:42:30 > 0:42:34sweating that off and added the tomatoes and white wine and reduced it.
0:42:34 > 0:42:38We didn't cook the scallops in that or they'd be too rubbery, over-cooked.
0:42:38 > 0:42:40So we cooked the scallops separately.
0:42:40 > 0:42:45You could add it to the pan but pull them out before you add the spaghetti.
0:42:45 > 0:42:48- And finish with parsley. - What do you think, Miranda? Good?
0:42:48 > 0:42:51- Gorgeous!- You like it? - Definitely be trying that one!
0:42:51 > 0:42:56- Write up those recipes.- It's a nice way to do asparagus. Griddle it with olive oil.
0:42:56 > 0:43:02That would be nice if you had some Parmesan cheese, finish it with balsamic and add tomatoes.
0:43:02 > 0:43:05- Paul, verdict?- Fantastic! - Put some goats' cheese with that.
0:43:05 > 0:43:08- Beautiful.- We've got delighted people.
0:43:08 > 0:43:10These guys seem to do it all the time.
0:43:10 > 0:43:15When we invite people on the show, they cook remarkable food for them.
0:43:15 > 0:43:19None more so than Aled and Faryl. Come and join us, guys.
0:43:19 > 0:43:21You're fine there.
0:43:21 > 0:43:24Come in here. That's all we've got time for today.
0:43:24 > 0:43:30Hope you've enjoyed the show. Join us soon on Ready Steady Cook for more cooking surprises. Bye!
0:43:51 > 0:43:55Subtitles by Red Bee Media Ltd