0:00:19 > 0:00:22APPLAUSE
0:00:22 > 0:00:26Hello. How are you all doing? All right? Thank you very much.
0:00:26 > 0:00:28Hello, everyone, and welcome to Ready Steady Cook.
0:00:28 > 0:00:31Fabulous food coming your way, all in 20 minutes.
0:00:31 > 0:00:33Let's meet our chefs and special guests.
0:00:33 > 0:00:39First up, in the Green Kitchen, please welcome Richard Phillips with actor and comedian, John Thomson.
0:00:39 > 0:00:41APPLAUSE
0:00:47 > 0:00:52And over in the Red Kitchen with Lesley Waters, we have John's wife, Sam Thomson.
0:00:52 > 0:00:55- Come on and join us, guys. - APPLAUSE
0:01:00 > 0:01:03- Hello, mate.- Gotta applaud the wife!
0:01:03 > 0:01:08- It's healthy competition. - Is it healthy competition at home, in the kitchen?
0:01:08 > 0:01:10Yes, er...it's equally shared.
0:01:10 > 0:01:15We both have strengths and weaknesses and we know what's what, and we act on 'em.
0:01:15 > 0:01:19And when you were off doing Cold Feet or The Fast Show, and you got home at night,
0:01:19 > 0:01:22was a nice meal waiting or was it straight down the takeaway?
0:01:22 > 0:01:25It... Depending on how tired the wife is...
0:01:25 > 0:01:30- Er, no, she's good like that, but she likes to be a wife.- Mmm.
0:01:30 > 0:01:33But not old-school, like, you know...
0:01:33 > 0:01:35Like old-fashioned Seventies wife.
0:01:35 > 0:01:38- Like I go, "Go on, sort it out." - Yeah, sort it out.
0:01:38 > 0:01:40Suddenly became a Cockney for some reason!
0:01:40 > 0:01:42Let's sort out your bag. How are you, Rich?
0:01:42 > 0:01:46- I'm good, thank you. - Nice to see you.- Good to be here.
0:01:46 > 0:01:48- OK.- Ooh, now!
0:01:48 > 0:01:50- Is that a bit of sea bream? - Bit of sea bream,
0:01:50 > 0:01:52chorizo sausage,
0:01:52 > 0:01:56pine nuts, red pepper, basmati rice,
0:01:56 > 0:01:59purple-sprouting broccoli and...a peach.
0:01:59 > 0:02:01- A good old peach!- Very nice.
0:02:01 > 0:02:03- It's a lovely bit of fish. - Yeah, it's great.
0:02:03 > 0:02:05How much did you spend on that?
0:02:05 > 0:02:08I spent £9.53.
0:02:08 > 0:02:11Ooh, a gourmet bag, ladies and gentlemen.
0:02:11 > 0:02:15If you're prepared to spend more, you can get quality.
0:02:15 > 0:02:17- What would our chef do with it? - Really nice.
0:02:17 > 0:02:19- You and I will get on famously. - Oh, good. I'm glad.
0:02:19 > 0:02:22Yeah, really nice. Obviously, I'll take this off the bone.
0:02:22 > 0:02:26I'm not gonna cook it whole. I'll try and do it in two ways.
0:02:26 > 0:02:29We might make a fish mousse, which I don't think I've done on the show.
0:02:29 > 0:02:33So, we'll push the boundaries. I'll fry the chorizo and cool it quickly.
0:02:33 > 0:02:35From the tail-end of this,
0:02:35 > 0:02:40I'll make a chorizo mousse, with the fish, bound with egg and cream.
0:02:40 > 0:02:43We'll stuff one fillet. The other one I'll do quite traditional -
0:02:43 > 0:02:47just pan-fry, a little bit of flour. Very important to get crispy skin.
0:02:47 > 0:02:52- Yep.- Makes it more digestible. Make a nice little risotto.
0:02:52 > 0:02:54Maybe a really nice, um, peach, er...
0:02:54 > 0:02:56- That's the wild card, isn't it? - Is it?
0:02:56 > 0:03:00You don't want to see the peach with the bream, do you?
0:03:00 > 0:03:02- No, I wasn't head over heels... - I'll leave you two to talk.
0:03:02 > 0:03:07They can talk. We've got some great dishes coming! For the moment, John and Richard!
0:03:07 > 0:03:09APPLAUSE
0:03:11 > 0:03:14They're like a love-in, ain't they? How are you?
0:03:14 > 0:03:17- I'm good, thanks.- Good to see you. Are you well?- I'm very well.
0:03:17 > 0:03:20You used to be an interior designer. Are you still doing that?
0:03:20 > 0:03:23No, I keep getting asked to do bits and pieces,
0:03:23 > 0:03:28but like John said, I enjoy being at home and looking after our daughter, and him and...
0:03:28 > 0:03:33- I've got two kids, you see! - But doing a job like that, you're wonderfully creative.
0:03:33 > 0:03:36- Equally creative in the kitchen? - I'd like to think so, but I'm not.
0:03:36 > 0:03:40I like the presentation side of it, but John's more creative.
0:03:40 > 0:03:43John can open the cupboard and create something.
0:03:43 > 0:03:46Absolutely. Well, this is the perfect person. Tip out your bag.
0:03:46 > 0:03:50- I'm dying to see what you've brought!- Ooh, this is exciting!
0:03:50 > 0:03:53- OK.- You've got two bags there. What's all this?
0:03:53 > 0:03:55- Is that your handbag? - This bag here?- Yeah.
0:03:55 > 0:03:59Oh, er, John and I just had a holiday in Papua New Guinea...
0:03:59 > 0:04:04- Wow!- ..and we thought we'd bring back a local delicacy.
0:04:04 > 0:04:07- Oh, yeah?- And wondered what...
0:04:07 > 0:04:10..you think... What you can do...
0:04:10 > 0:04:12- ..with this.- Oh, my word!
0:04:12 > 0:04:15Now, it's a brain. And it's human.
0:04:15 > 0:04:16AUDIENCE MEMBERS GROAN
0:04:16 > 0:04:20- Only the best.- You've just lost 20 votes over there!
0:04:20 > 0:04:21THEY LAUGH
0:04:23 > 0:04:25- Ooh, Les, look at that.- Smell it!
0:04:27 > 0:04:29You're joking! Look, it's rubber!
0:04:29 > 0:04:30AUDIENCE CHUCKLE
0:04:30 > 0:04:34You're having a laugh, ain't ya? Poor Les was panicking like mad!
0:04:34 > 0:04:36Did I get you?
0:04:36 > 0:04:38Did I get you?
0:04:38 > 0:04:39SHE SQUEALS
0:04:39 > 0:04:43- AUDIENCE CHUCKLE - It's when you smelt it!- I know!
0:04:45 > 0:04:48And it makes a noise when you sit on it, an' all! Go on.
0:04:49 > 0:04:52OK, we've got a lovely poussin, pineapple.
0:04:52 > 0:04:54Are these shiitake mushrooms?
0:04:54 > 0:04:58Yeah. I love a mushroom, but I've never cooked with those.
0:04:58 > 0:05:01Er, poussin I love.
0:05:01 > 0:05:05Pak choi - John usually does something with that at home.
0:05:05 > 0:05:09The chilli and ginger I'm used to cos I make a lot of Indian food.
0:05:09 > 0:05:12The rice noodles - that's John's area so I'd like to see what you can do.
0:05:12 > 0:05:17- Fabulous. How much did you spend? - Ooh, er, £9.95.- Ooh, 9.95.
0:05:17 > 0:05:18What do you think, then, Les?
0:05:18 > 0:05:22Well, I'm relieved that's gone, that's for sure!
0:05:22 > 0:05:25Wow, it's a beautiful bag. We can do lots of things.
0:05:25 > 0:05:27Er, we've got a lovely big pineapple
0:05:27 > 0:05:32so we've got to do a pud of some description with half the pineapple.
0:05:32 > 0:05:35But I think chicken and pineapple together is fantastic,
0:05:35 > 0:05:38and we should do some sort of Thai sauce to go with that.
0:05:38 > 0:05:42We'll put a nice glaze on it and roast it in the oven.
0:05:42 > 0:05:46Then we'll do some crispy noodles and something with the shiitake.
0:05:46 > 0:05:49- It's a beautiful bag.- Aww! - It certainly is a beautiful bag,
0:05:49 > 0:05:51for a couple of beautiful girls.
0:05:51 > 0:05:53Let's hear it - Samantha and Lesley!
0:05:53 > 0:05:55APPLAUSE
0:05:55 > 0:05:59OK, ladies and gentlemen, fabulous ingredients but will it bring about fabulous results?
0:05:59 > 0:06:03We'll find out in 20 minutes, as I say Ready, Steady...
0:06:03 > 0:06:04Cook!
0:06:06 > 0:06:08There's a chopping board here for you.
0:06:08 > 0:06:11- OK, mate. Let's get going! - Give your digits a little wash.
0:06:11 > 0:06:13- Will do.- Right!
0:06:13 > 0:06:15Now, tell us about sea bream. A good fish?
0:06:15 > 0:06:17- Would you use it in the restaurant? - All the time.
0:06:17 > 0:06:21I like pink bream, too. This is obviously one variety of sea bream.
0:06:21 > 0:06:24- OK.- You can get pink bream, royal bream, royal dorade...
0:06:24 > 0:06:27- There's lots of varieties.- I wonder if our audience would know that.
0:06:27 > 0:06:30Audience, what I want you to do...
0:06:30 > 0:06:32I just want you to put your hand up
0:06:32 > 0:06:35if you knew there was more than one variety of sea bream.
0:06:35 > 0:06:39Only one gentleman there. So, all of you think there's just the one.
0:06:39 > 0:06:41You didn't know. So it's always nice to know.
0:06:41 > 0:06:45- As the chef says, lots of variety. - There's seven seas, in't there?
0:06:45 > 0:06:47- Huh?- You sail the seven seas,
0:06:47 > 0:06:50so there's obviously seven sea bream, in't there?
0:06:50 > 0:06:53AUDIENCE CHUCKLE Obviously!
0:06:53 > 0:06:56- All right, then. Thank you, John(!) - My pleasure.
0:06:56 > 0:06:57HE CHUCKLES
0:06:57 > 0:07:00So, I just whipped off one fillet. Let me show you.
0:07:00 > 0:07:02So, a sharp knife. I'm going into the head.
0:07:02 > 0:07:04And then, just cut through.
0:07:04 > 0:07:08Then, using the bone as our guide,
0:07:08 > 0:07:10slowly cut through,
0:07:10 > 0:07:14- and then the fillet will come away. - The knife is very important.
0:07:14 > 0:07:16- Just keeping the knife on the bone. - And sharp.
0:07:16 > 0:07:20- Let the knife do the work. Don't start hacking.- Mmm.
0:07:20 > 0:07:22Then you've got some lovely fillets.
0:07:22 > 0:07:26I would normally not disregard this. I'd use this - lovely stock.
0:07:26 > 0:07:30But stock takes 22 minutes to cook to perfection - not go too bitter.
0:07:30 > 0:07:33I don't have that, unfortunately, so this is going over here.
0:07:33 > 0:07:37I think the key word there was that it wouldn't go too bitter.
0:07:37 > 0:07:40When you're doing chicken bones or you've got beef bones,
0:07:40 > 0:07:42which take much longer to draw out the flavour...
0:07:42 > 0:07:46Fish - no more than 22 minutes, otherwise you just lose it.
0:07:46 > 0:07:49Up to the boil, and then pull it off and that's all you need.
0:07:49 > 0:07:52I'm taking one fillet here, and I said I'd do it quite traditional,
0:07:52 > 0:07:54so I'm gonna take off this end bit.
0:07:54 > 0:07:58And these small bits at the end, I'll use to make my mousse.
0:07:58 > 0:08:00There's a lovely portioned piece, there.
0:08:00 > 0:08:02That's gonna sit on top of the risotto.
0:08:02 > 0:08:06So, I'll just make some nice incisions there.
0:08:06 > 0:08:09Put it to one side, into the fridge till about four minutes to the end.
0:08:09 > 0:08:12OK, just over two minutes gone.
0:08:12 > 0:08:14You said "mousse", Chef. Don't be put off -
0:08:14 > 0:08:17it's very simple. Do you blend yours down with cream?
0:08:17 > 0:08:20Yep, I'll blend it down, add a little egg white,
0:08:20 > 0:08:23then incorporate a little bit of cream.
0:08:23 > 0:08:26It triples in size, the gauge. Once it's tripled in size,
0:08:26 > 0:08:29- pretty much a good quantity. - Steam or bake?- I'll steam mine.
0:08:29 > 0:08:33Steam. There you go. You pick up a couple of nice things,
0:08:33 > 0:08:36- but what about John? - What do I want to learn?
0:08:36 > 0:08:39Yeah, what do you want to pick up from our special chef?
0:08:39 > 0:08:42- A Michelin star.- A Michelin star?! - Yes, please.
0:08:42 > 0:08:45- Thank you.- Gotta go and see Lesley, for the moment. Let's see...
0:08:45 > 0:08:47Yeah, now, they had a poussin.
0:08:47 > 0:08:50Poussin - baby chicken - remember that? Lesley had that.
0:08:50 > 0:08:52What's she doing with it? It's kinda small -
0:08:52 > 0:08:56- you wonder what she wants to do with those legs.- I've stuck 'em in there.
0:08:56 > 0:09:00- Can you check that oven's on as high as it can be?- I certainly will.
0:09:00 > 0:09:02- That would be fantastic.- OK.
0:09:02 > 0:09:06- Didn't feel very high to you, Les? - Does that feel OK?
0:09:06 > 0:09:09- Feel nice and high, yeah?- I'm sure that's lovely-lovely and fine.
0:09:09 > 0:09:11- Great.- I can't see the dial,
0:09:11 > 0:09:14but I'll turn everything up to "plus" as much as possible!
0:09:14 > 0:09:18Absolutely! That's what we like here. He knows me well!
0:09:18 > 0:09:20- AUDIENCE CHUCKLE - Ooh, that's hot now!
0:09:20 > 0:09:24What I've done is, because we won't cook the poussin in that time,
0:09:24 > 0:09:27- I've just boned it out.- OK.
0:09:27 > 0:09:29And what I'm gonna do now is skewer it...
0:09:29 > 0:09:32I'm gonna leave the skin on the pineapple,
0:09:32 > 0:09:34because that perfumes the dish.
0:09:34 > 0:09:36And protects it a bit, too.
0:09:36 > 0:09:38It does, and it just gives it
0:09:38 > 0:09:40that wonderful, sort of...
0:09:40 > 0:09:42- Is it rustic? - Rustic - you know me, Ains.
0:09:42 > 0:09:46- I'm a rustic girl at heart. - I like rustic.- Do you?
0:09:46 > 0:09:49Well, my version of rustic is just roughly chopping.
0:09:49 > 0:09:51If it's roughly chopped, it's rustic.
0:09:51 > 0:09:52AUDIENCE TITTER
0:09:52 > 0:09:56- Are you a one-pot girl, by any chance?- If it's one pot,
0:09:56 > 0:09:58then it's easy for me.
0:09:58 > 0:10:03- Was your mum a good cook? - My mum was a one-pot, one-meal girl!
0:10:03 > 0:10:06- Oh, I see. - She's gonna kill me for this!
0:10:06 > 0:10:10No, my mum's Indian-Irish, so we were brought up on Indian food.
0:10:10 > 0:10:14- So you've got a bit of Indian in the blood?- Yeah, there's a bit there.
0:10:14 > 0:10:19- How lovely!- So, I've been helping her make curries since I was eight.
0:10:19 > 0:10:22Mum would prepare a curry for how many?
0:10:22 > 0:10:24She'd just do a couple of big pots.
0:10:24 > 0:10:28- Whoever comes over just helps... She makes about three a week.- Wow!
0:10:28 > 0:10:31The other thing she used to make - the second thing she used to make,
0:10:31 > 0:10:35and it was awful - was, er, home-made burgers.
0:10:35 > 0:10:37- Sorry, Mum!- Sorry, Mum.
0:10:37 > 0:10:42Home-made...which was just mincemeat and onions,
0:10:42 > 0:10:45mashed together, grilled,
0:10:45 > 0:10:48put on the plate and it was like a cowpat!
0:10:48 > 0:10:52- Ooh!- A huge, steaming cowpat. It was awful!
0:10:52 > 0:10:54- Did she cook it for a long time? - Yes.
0:10:54 > 0:10:57We used to look at each other, like, "Oh, no! Not the cowpat again."
0:10:57 > 0:10:58Awful! Awful!
0:10:58 > 0:11:02- Sorry, Mum!- She didn't mean it, Mum! She loves your food really.
0:11:02 > 0:11:04You'll have to watch it when you go round for a meal!
0:11:04 > 0:11:08- Les, you're throwing all sorts in the pan.- Soya sauce.- It's sizzling.
0:11:08 > 0:11:11- Tell us what's gone in there. - We've got honey, soya sauce,
0:11:11 > 0:11:13we've got orange, we've got chilli.
0:11:13 > 0:11:16- Oh, I need ginger, actually. - Have a smell.- Ginger, ginger!
0:11:16 > 0:11:18- Bring the ginger over.- How much?
0:11:18 > 0:11:20Ooh, that end there'll be great.
0:11:20 > 0:11:24- Do you like the smell of this, Sam? - Oh, yeah, I love all these smells.
0:11:24 > 0:11:28- Could you pass a grater? - Which one? Coarse?
0:11:28 > 0:11:30- Yes, coarse. I'm such a coarse girl! - AUDIENCE LAUGH
0:11:30 > 0:11:34Right, Sam, can you crush me some garlic?
0:11:34 > 0:11:36OK? Here we go, my poppy.
0:11:36 > 0:11:39- How do you feel about doing that? - Do you want a crusher,
0:11:39 > 0:11:43- or you wanna go for the...?- I'll have a crusher, if you don't mind.
0:11:43 > 0:11:46There's your crusher. Pop it in there. With the skin!
0:11:46 > 0:11:48There you go. Where do you want it, Les?
0:11:48 > 0:11:49I want it in here.
0:11:49 > 0:11:54- I want you to stroke it over the chicken, if you can.- Oh, really?
0:11:54 > 0:11:57- Yep. Nice bit of garlic. - Squeeze it hard. Really squeeze it.
0:11:57 > 0:11:59Ugh! Oh, it's the wrong way!
0:11:59 > 0:12:01That's it, that's it!
0:12:02 > 0:12:04AUDIENCE CHUCKLE
0:12:05 > 0:12:08- Are you ready? Are you ready? - Here we are. Here's another one.
0:12:08 > 0:12:11- I'm so sorry!- OK, in it goes.
0:12:11 > 0:12:13- Let's get it in the oven. - There you go.
0:12:13 > 0:12:15RAUCOUS LAUGHTER
0:12:17 > 0:12:20- OK?- I'm going. Get out of it, go on!
0:12:20 > 0:12:23- THEY ALL CHUCKLE - I'll see you later.
0:12:23 > 0:12:26- See you later, alligator. - Don't it smell good over here?
0:12:26 > 0:12:28- AUDIENCE: Yes! - Lots of lovely smells.
0:12:28 > 0:12:31You should get down to the studio. Really cook up a storm down here.
0:12:31 > 0:12:34- How's it going, Rich?- All good. - 12 minutes to go.
0:12:34 > 0:12:37Just putting my egg white into the mousse.
0:12:37 > 0:12:42I've blended the fish up - pulsed it - cos people don't realise
0:12:42 > 0:12:43these give an awful lot of heat.
0:12:43 > 0:12:48So, on pulse, little but often, then it won't warm up too much.
0:12:48 > 0:12:51You won't start to cook it. Pinch of salt.
0:12:51 > 0:12:54A lot of us didn't know that. As you blend it, you create the heat.
0:12:54 > 0:12:57And then, dash of cream to begin with.
0:12:57 > 0:13:00And then we're going to pop on the lid.
0:13:01 > 0:13:05Give it a good blend, and then I'll check the consistency.
0:13:05 > 0:13:09Touch more. I don't need a huge amount - I'm only doing one portion.
0:13:09 > 0:13:12- Like I said, tripled in size.- Yeah.
0:13:12 > 0:13:13Then we're ready to go.
0:13:13 > 0:13:17I'm gonna put it in the fridge to rest up - let it relax a bit...
0:13:17 > 0:13:19- OK. How long for, Chef? - Ideally, an hour.
0:13:19 > 0:13:23But I'm gonna leave it about five, ten minutes to let it rest up,
0:13:23 > 0:13:26- then stuff my fish with it. - How long does it take to cook?
0:13:26 > 0:13:28- You see the lovely consistency? - A-ha.
0:13:28 > 0:13:31I'm gonna bat out my piece of fish,
0:13:31 > 0:13:32then I'll stuff it.
0:13:32 > 0:13:36- It's gonna take probably six, eight minutes in a steamer.- There you go.
0:13:36 > 0:13:38Doesn't take long. And don't get confused -
0:13:38 > 0:13:41I know you see the chef putting a bit of egg, a bit of cream,
0:13:41 > 0:13:44and you don't know whether it's three or four tablespoonsful.
0:13:44 > 0:13:46It's all on the website.
0:13:46 > 0:13:47Just check it out.
0:13:47 > 0:13:50All the information's there. It breaks it down for you,
0:13:50 > 0:13:52so you can cook like Richard here.
0:13:52 > 0:13:53Just quickly, risotto...
0:13:53 > 0:13:56- Excellent. Pop that in the fridge, please, John.- Yep.
0:13:56 > 0:13:59- Let me tell you about the peach fool.- Please do.
0:13:59 > 0:14:02So, we've just diced up the peach,
0:14:02 > 0:14:04popped that in here with a tablespoon of caster sugar,
0:14:04 > 0:14:07a little bit of white wine. Smell that aroma - beautiful!
0:14:07 > 0:14:10The fresh peach flavour is coming through.
0:14:10 > 0:14:12I'm gonna pop that in the fridge, let it cool down.
0:14:12 > 0:14:15I've broken it down so it releases the lovely flavours,
0:14:15 > 0:14:17but not cooked it so it goes like a puree.
0:14:17 > 0:14:20I still want to have the nice texture of the peach.
0:14:20 > 0:14:22We whisked up some double cream, a bit of vanilla pod,
0:14:22 > 0:14:26a touch more white wine, a bit of sugar. That's our fool base.
0:14:26 > 0:14:31- Just gotta go in the fridge.- Simple! Sometimes it is that, that simple.
0:14:31 > 0:14:34Was it simple for you developing all those characters for The Fast Show?
0:14:34 > 0:14:38- How did it all come about, John? - Some just happened by default...
0:14:38 > 0:14:40- Just past half way! Sorry, mate. - Thank you.
0:14:40 > 0:14:43The jazz man, that everyone loves.
0:14:43 > 0:14:45IN CHARACTER: Great! Great!
0:14:45 > 0:14:47Er, we didn't know what look to have for him,
0:14:47 > 0:14:51- and I said - cos I play drums professionally, as well.- Really?
0:14:51 > 0:14:53Jazz is the music I'm into, so when I buy a CD,
0:14:53 > 0:14:56they'll scan a few... IMITATES SCANNER BLEEP
0:14:56 > 0:14:59- They'll look at me and go, "Oh, no, it's you!"- Why?
0:14:59 > 0:15:04"Every time people buy jazz CDs, they go 'great!' or 'nice!',"
0:15:04 > 0:15:07and they go, "You've made my life a misery, basically!"
0:15:07 > 0:15:11So, er, that character - there was a wig, literally sitting on the side,
0:15:11 > 0:15:16and it was way too small for me and I just put it on and went like that.
0:15:16 > 0:15:19That is a great beatnik jazz look. But it was just grabbed randomly.
0:15:19 > 0:15:23The voice was based on Roger Moore and Whispering Bob Harris,
0:15:23 > 0:15:26and the look was like - for those who can remember -
0:15:26 > 0:15:29Commander Straker from UFO, played by Ed Bishop.
0:15:29 > 0:15:34And this is just you sitting down with - was it Steve Coogan?
0:15:34 > 0:15:37That was Paul Whitehouse - that was The Fast Show - but with Steve,
0:15:37 > 0:15:40we had a pub opposite drama college, and we'd go in.
0:15:40 > 0:15:42You know what local pubs are like.
0:15:42 > 0:15:45People wanna read the Racing Post and drink mild in t'quiet,
0:15:45 > 0:15:49and the fact that students come in their pub is red rag to a bull,
0:15:49 > 0:15:51but drama students?! Oh!
0:15:51 > 0:15:54So, we used to watch when they'd go, "Ugh, to be or not to be? Oh!"
0:15:54 > 0:15:57And that's where... D'you know what I mean?
0:15:57 > 0:16:00That's where Paul Calf came from.
0:16:00 > 0:16:03Steve's observations of the local,
0:16:03 > 0:16:06- er...shall we say hostelry frequenters?- Yeah!
0:16:06 > 0:16:10- Do you think it's changed, comedy, very much?- Yeah, it's rubbish.
0:16:10 > 0:16:14- You've got a new one coming up, haven't you?- I have got a new one.
0:16:14 > 0:16:19We've broken the mould of middle-class-family-in-a-house sitcom. It's set in a circus.
0:16:19 > 0:16:22It's me, Amanda Holden, Ruth Madoc, Sophie Thompson,
0:16:22 > 0:16:25Tony Robinson and Bruce Mackinnon.
0:16:25 > 0:16:28Let's quickly find out about what's happening here.
0:16:28 > 0:16:33Risotto rice. I cooked down my onion till it was translucent - no bite.
0:16:33 > 0:16:36Then, I've added my rice. Cooked it till it goes sticky,
0:16:36 > 0:16:38white wine on top till they pop open.
0:16:38 > 0:16:43Now, if you're not into wine, can you use stock, apple juice...?
0:16:43 > 0:16:47I'm using stock on top, so then I just put a fish stock cube in,
0:16:47 > 0:16:51added some water to that. Just don't use the wine.
0:16:51 > 0:16:54- Can I lift this up? - Of course.- Have a look at this.
0:16:54 > 0:16:57- You can pick up these steamers for - what, a couple of quid?- Absolutely.
0:16:57 > 0:17:01They're so diverse. Good for healthy eating - you're steaming something.
0:17:01 > 0:17:04I've wrapped it in cling film to create the sausage shape.
0:17:04 > 0:17:07All the flavours are staying in there - that's important.
0:17:07 > 0:17:10- You've got your fish. - The fish mousse.
0:17:10 > 0:17:13- You put the mousse inside.- Exactly. Wrapped it up, salt and pepper in,
0:17:13 > 0:17:17seasoned it nicely. Touch of paprika, then popped in to steam.
0:17:17 > 0:17:20- Fantastic. Sound good? - Sounds good, and that looks painful!
0:17:20 > 0:17:23John, I've got a job for you. We need to make a crepe mix.
0:17:23 > 0:17:27We've got six minutes to go. Let's leave our chefs to get on with it.
0:17:27 > 0:17:30It's interesting to find out how these things are cooked.
0:17:30 > 0:17:33Steaming's not necessarily something that everybody does,
0:17:33 > 0:17:37but once you try it, you realise it's very advantageous for here,
0:17:37 > 0:17:39because it's a very healthy way of eating. Check it out!
0:17:39 > 0:17:42Have a look at the website. What have you got in there, Sam?
0:17:42 > 0:17:44- Haven't got a clue!- Really?
0:17:44 > 0:17:47- AUDIENCE CHUCKLE - "I don't know!"
0:17:48 > 0:17:51- Les, what's going on here? - Er, chilli, garlic,
0:17:51 > 0:17:54ginger, a little bit of cream.
0:17:54 > 0:17:56OK, poppy. Stop it now.
0:17:56 > 0:18:00Take the lid off. We're making a bit of our own paste, really.
0:18:00 > 0:18:02- OK.- Yeah. Have a smell.
0:18:02 > 0:18:05- Oh!- Lovely and fragrant. - Is that lovely?- Gorgeous!
0:18:05 > 0:18:07Nice and simple again.
0:18:07 > 0:18:10Sam, what I want you to do is scrape it into there as quick as you can.
0:18:10 > 0:18:13- Off you go. - Into what - there or there?
0:18:13 > 0:18:15No, into here. OK.
0:18:15 > 0:18:17- Butter.- There you go.
0:18:17 > 0:18:20- Sam, what'd you do with the butter? - It's there, under the pineapple.
0:18:20 > 0:18:23OK, and what have we got happening here, Les?
0:18:23 > 0:18:27What we've got happening here is I've got a bit of pineapple here,
0:18:27 > 0:18:30griddling on the top nicely, which is looking good.
0:18:30 > 0:18:33I need this to get a little bit hotter, this oil.
0:18:33 > 0:18:37OK, five minutes to go. It does need to get a bit hotter, doesn't it?
0:18:37 > 0:18:40It needs to get really hot. I think we're nearly there.
0:18:40 > 0:18:42- Shall we swap those around? - Let's swap.
0:18:42 > 0:18:45I want you to be really careful, Sam - it's oil.
0:18:45 > 0:18:47- OK.- So just be really careful.
0:18:47 > 0:18:48Shall I turn this?
0:18:48 > 0:18:51- Yeah, give it a toss. Use a couple of wooden spoons.- OK.
0:18:51 > 0:18:53Very good. Toss, toss, toss! Quick, quick, quick!
0:18:53 > 0:18:56- Whoo!- Thank you, Ains. Thank you very much.
0:18:56 > 0:18:59Let's just flip that over, like that.
0:18:59 > 0:19:02- Oh, lovely.- Doesn't look as good.
0:19:02 > 0:19:04- Doesn't look as good as it smells. - Looks fantastic to me.
0:19:04 > 0:19:08- I love that feel to it - the aromas and everything.- It smells gorgeous.
0:19:08 > 0:19:11With the lovely bok choi there. Very nice.
0:19:11 > 0:19:15Does your husband woo you when he starts cooking in the kitchen?
0:19:15 > 0:19:18Well, he does now but in the early days,
0:19:18 > 0:19:23he tried to make me a lovely meal when I went to London to see him,
0:19:23 > 0:19:26and, er, he made me liver and mashed potatoes.
0:19:28 > 0:19:31Firstly, John's mash is rubbish. He's never got over that.
0:19:31 > 0:19:34- What do you mean - lumpy? - Well, he tries to...
0:19:34 > 0:19:37He puts stuff in it, like eggs and cream and all sorts.
0:19:37 > 0:19:38I just put butter and milk,
0:19:38 > 0:19:42- and a good, strong fork action. - Is that true, John?
0:19:42 > 0:19:44She's queen of mash in our house.
0:19:45 > 0:19:48Anyway, I went down to London to see him
0:19:48 > 0:19:50and he had this big plate of awful, lumpy mash
0:19:50 > 0:19:53and these two pieces of liver stuck in like aerials!
0:19:53 > 0:19:56- AUDIENCE CHUCKLE - Lovely!- No, his cooking's fab.
0:19:56 > 0:19:58Well, you've been together a while.
0:19:58 > 0:20:02- You've got a daughter, Olivia. Six, I believe.- Yep, definitely.
0:20:02 > 0:20:05- She has Daddy round her little finger, totally.- Aww!
0:20:05 > 0:20:09- So, yeah.- That's what you want, though, isn't it?- Beautiful.
0:20:09 > 0:20:11- Do you like being a dad?- Love it!
0:20:11 > 0:20:13- Best thing that ever happened to me. - Yeah?
0:20:13 > 0:20:16- What about me?- Do you not go out any more?- Eh? No, no.
0:20:16 > 0:20:19Once you've done it as well as I did, you just think, "Nah!"
0:20:19 > 0:20:22- I love being at home now. It's great.- Life-changing.
0:20:22 > 0:20:25- Maturity - it does work.- Absolutely.
0:20:25 > 0:20:27Sam, don't touch this. It is so hot!
0:20:27 > 0:20:31- Don't touch it!- Tell us what you've done. Taken your chicken legs...
0:20:31 > 0:20:34- And roasted them in the oven. - Everything's roasted in the oven!
0:20:34 > 0:20:37OK, only two minutes to go.
0:20:37 > 0:20:40Let's briefly go down... Where does the time go? Isn't it amazing?
0:20:40 > 0:20:43Like that! Couple of minutes, Chef. Are you gonna be there?
0:20:43 > 0:20:45Yeah, I'll be there, Ainsley.
0:20:45 > 0:20:47Fantastic. OK. All sorts of things.
0:20:47 > 0:20:50Fish cooked down there, looking really lovely and succulent.
0:20:50 > 0:20:53Not overcooked. How long would you cook that little fillet?
0:20:53 > 0:20:55- Three minutes, three and a half maximum.- There you go.
0:20:55 > 0:20:59So many of us overcook fish and say we don't like it.
0:20:59 > 0:21:02- Just cook it very lightly. - Always think of fish as medium rare.
0:21:02 > 0:21:07- OK.- Then it's nice and pink, and it's perfectly moist.
0:21:07 > 0:21:10- Could you pick me some parsley and coriander?- Sure.
0:21:10 > 0:21:12Nice and pink, and...
0:21:12 > 0:21:16Let's think about one of the most popular dishes in the world - sushi.
0:21:16 > 0:21:18- If you buy it fresh, it can be eaten raw.- Absolutely.
0:21:18 > 0:21:21So, don't be scared to undercook it.
0:21:21 > 0:21:23So many people overcook it, it goes dry,
0:21:23 > 0:21:25have a bad experience and think, "I'm not a fish lover,"
0:21:25 > 0:21:28but that's because it hasn't been dealt with correctly.
0:21:28 > 0:21:31Tell you what, the food looks fantastic.
0:21:31 > 0:21:34Let's see our chefs get it on the plate. One minute to go.
0:21:34 > 0:21:36BOTH CHEFS SHOUT INSTRUCTIONS
0:21:36 > 0:21:39OK. 50 seconds to go.
0:21:39 > 0:21:41Look at these chefs now. Remember, about - ooh, I dunno -
0:21:41 > 0:21:4519½ minutes ago, we had a couple of bags of ingredients,
0:21:45 > 0:21:49and look - it's suddenly transformed into all these wonderful dishes.
0:21:49 > 0:21:52All right, about 35 seconds to go.
0:21:54 > 0:21:56Oh! Oh, that's hot, baby. That's hot!
0:21:56 > 0:21:58- AUDIENCE CHUCKLE - OK!
0:21:58 > 0:22:01- OK, 30 seconds. - Fetch the lemon, please.
0:22:01 > 0:22:04- Coriander, my darling.- Coriander. - Mind your back.
0:22:04 > 0:22:06- Mind your back.- Top man.
0:22:06 > 0:22:09- Do you know where coriander is? - Yes, it's here. It's here.
0:22:09 > 0:22:12Audience, get ready to count down any moment now. 15 seconds to go.
0:22:12 > 0:22:14OK.
0:22:15 > 0:22:17- D'you get that parsley?- Ten.
0:22:17 > 0:22:19AUDIENCE CHANT: 9, 8,
0:22:19 > 0:22:227, 6, 5,
0:22:22 > 0:22:264, 3, 2, 1.
0:22:26 > 0:22:30- Stop cooking! - CHEERING AND APPLAUSE
0:22:32 > 0:22:33Very nice, indeed!
0:22:33 > 0:22:36Lovely!
0:22:36 > 0:22:38OK, let's see what's on today's menu.
0:22:40 > 0:22:42In the Green Kitchen,
0:22:42 > 0:22:45Richard and John have come up with chorizo and sea bream boudin,
0:22:45 > 0:22:49on a bed of purple-sprouting broccoli, with a chorizo dressing.
0:22:49 > 0:22:54Also, pan-fried sea bream on red pepper and chorizo pine nut risotto.
0:22:54 > 0:22:57Sea bream blinis, with a lime and Greek yogurt.
0:22:57 > 0:23:01And finally, JT's peach and white wine fool.
0:23:01 > 0:23:04Over in the Red Kitchen, Lesley and Sam have been equally busy.
0:23:04 > 0:23:07We have spiced chicken and pineapple kebabs on a bed of crispy noodles,
0:23:07 > 0:23:12Sam's Thai chicken broth, with pak choi, shiitake and crispy noodles.
0:23:12 > 0:23:16And finally, lemon and honey pudding with pineapple and lime jam.
0:23:18 > 0:23:20Not bad, eh, guys? And it looks really exciting, too.
0:23:20 > 0:23:23- You ready for this, John? - Absolutely!- Get tucked in!
0:23:23 > 0:23:24Where should he start?
0:23:24 > 0:23:27Let's start with the boudin - we spoke a lot about this.
0:23:27 > 0:23:30We made the mousse, blended down the sea bream.
0:23:30 > 0:23:34Fresh sea bream, so the mousse was firm, with egg white and cream.
0:23:34 > 0:23:37Put a bit of chorizo through that, and a bit of the oil.
0:23:37 > 0:23:40I put the chorizo into a dry, hot pan, released the oils,
0:23:40 > 0:23:43so it goes crispy, but you can use the flavoured oil as a dressing.
0:23:43 > 0:23:46- What do you think?- We're poised!
0:23:46 > 0:23:48AUDIENCE CHUCKLE
0:23:48 > 0:23:51It's not at all what I expected, texture-wise. It's a lot lighter.
0:23:51 > 0:23:55- It's fluffy. It's like a sausage mousse.- Exactly. That's what it is.
0:23:55 > 0:23:57A sausage mousse.
0:23:57 > 0:24:00- I'm glad we achieved what we set out to.- I thought it'd be heavier.
0:24:00 > 0:24:03- It's very nice. - It's a fishy sausage mousse.
0:24:03 > 0:24:06- So we've got...- I haven't sold it very well, have I? It's very tasty.
0:24:06 > 0:24:08This is another, er, brunch dish.
0:24:08 > 0:24:12I've put a little bit of sea bream through, er, a crepe mix,
0:24:12 > 0:24:15like a blini. Again, a bit of broccoli,
0:24:15 > 0:24:19Greek yogurt - a little bit of lime running through that.
0:24:19 > 0:24:22And just a bit of bream. It's nice with a fried egg on top.
0:24:22 > 0:24:26A great brunch dish - put it with tuna, adapt it to whatever you like.
0:24:26 > 0:24:28- Flavours are coming through? - Very nice.
0:24:28 > 0:24:31The lime coming through the yogurt takes the acidity off it.
0:24:31 > 0:24:35The broccoli just a little al dente, which is the way I like it.
0:24:35 > 0:24:37And with the blini, lovely.
0:24:37 > 0:24:39That's a very nice... Make a nice lunch, that.
0:24:39 > 0:24:42- OK, on to your sea bream. - Pan-fried bream, made the risotto -
0:24:42 > 0:24:45I explained how we done that - fried the sea bream for a crispy skin.
0:24:45 > 0:24:49Really nice texture - light and fluffy in the middle.
0:24:49 > 0:24:53Nice and moist. The chorizo through that, with some pine nuts,
0:24:53 > 0:24:55finished off with butter. A bit of yogurt as well.
0:24:55 > 0:24:59- Is that more your thing?- That's my thing. See, I prefer rice...
0:24:59 > 0:25:02- ..to spuds.- Oh, right. OK.
0:25:02 > 0:25:05More exciting. You can do more with it, I suppose.
0:25:05 > 0:25:08Lovely. That oil - the chorizo's come through, flavoured it.
0:25:08 > 0:25:12- What about this?- It's what John did. We cooked the peach with white wine,
0:25:12 > 0:25:16and sugar, just to break them down - release the lovely flavours.
0:25:16 > 0:25:19Whisked up the cream with vanilla, a touch more white wine,
0:25:19 > 0:25:22and some caster sugar, just to a semi-whipped stage -
0:25:22 > 0:25:26not turning it into butter. Then just folded the peach through that,
0:25:26 > 0:25:29and popped it in a glass. It can be done with all sorts of fruits -
0:25:29 > 0:25:32- gooseberries, peaches, nectarines. - Good. Happy?- Damn fine!
0:25:32 > 0:25:34Hey, give it up for Richard and John!
0:25:34 > 0:25:37- APPLAUSE - That's lovely. That's fantastic.
0:25:40 > 0:25:43He takes a while to get going when he's eating, doesn't he?
0:25:43 > 0:25:45Oh, don't I know!
0:25:45 > 0:25:49- OK, you get stuck in and tell us what you think.- Thank you.
0:25:49 > 0:25:51Mmm. Tell us what you did, Lesley.
0:25:51 > 0:25:54We had a poussin, which wouldn't have cooked in the time,
0:25:54 > 0:25:58and we took the chicken breast off, kept it very simple -
0:25:58 > 0:26:00tossed it in garlic, ginger, chillies.
0:26:00 > 0:26:04Loads of orange juice and you can see - it caramelised in the oven.
0:26:04 > 0:26:09The pineapple, if you have curry sauce with it, is lovely too.
0:26:09 > 0:26:12But you can also have it with the crispy noodles,
0:26:12 > 0:26:15- which have been finished off with sesame oil.- What do you think?
0:26:15 > 0:26:18Absolutely amazing! The chicken's so tender.
0:26:18 > 0:26:21I can taste all the flavours coming through. I just wanna...
0:26:24 > 0:26:26Absolutely amazing.
0:26:26 > 0:26:27- Lovely?- Oh, yeah.
0:26:27 > 0:26:31- And the pineapple works with the curry?- It's a bit hot!
0:26:31 > 0:26:35- Yeah, it's got... You get a little kick of...- Ooh, that's a surprise!
0:26:35 > 0:26:38Life IS a surprise, my darling! Er, and then here,
0:26:38 > 0:26:41what we did was... Have a taste of this. This has got a kick.
0:26:41 > 0:26:45- Good!- So, what we did here was we took the legs off of the poussin,
0:26:45 > 0:26:47roasted them in the oven really fast
0:26:47 > 0:26:51so they were cooked all the way through, deglazed the pan a bit.
0:26:51 > 0:26:54Then we made a curry paste, using coriander, ginger, garlic, chilli.
0:26:54 > 0:26:57- Yeah, got a kick? - That's a lovely kick.
0:26:57 > 0:27:00- That's beautiful.- Stir-fried the mushrooms and pak choi,
0:27:00 > 0:27:03added the curry paste with the cream.
0:27:03 > 0:27:06- Finished off with crispy noodles. - Better than Mum's curry?
0:27:06 > 0:27:08Totally different. It's absolutely fantastic.
0:27:08 > 0:27:12I can really taste the mushrooms, and...all those flavours.
0:27:12 > 0:27:16And it has got a lovely kick to it as well. It's really clever.
0:27:16 > 0:27:18Then here, we've got the pineapple jam,
0:27:18 > 0:27:22so we just did brown sugar, butter and pineapple, cooked it on the top,
0:27:22 > 0:27:25made a sort of lime-style and ginger pudding,
0:27:25 > 0:27:27baked them in the oven,
0:27:27 > 0:27:29put the jam on top and finished off with cream.
0:27:29 > 0:27:31- Good?- Superb!
0:27:31 > 0:27:34Superb! Ladies and gentlemen, Lesley and Sam.
0:27:34 > 0:27:35APPLAUSE
0:27:36 > 0:27:39Oh! Now, ladies and gentlemen,
0:27:39 > 0:27:41some superb dishes there, I think you'll agree.
0:27:41 > 0:27:43The sea bream - three ways of cooking that.
0:27:43 > 0:27:47And what about the chicken with Thai broth? Bursting full of flavours.
0:27:47 > 0:27:50But what does our studio audience think?
0:27:50 > 0:27:54Will it be a Red Kitchen win today, or a Green Kitchen win?
0:27:54 > 0:27:57Of course, the choice is theirs. Let's find out how they'll vote.
0:27:57 > 0:27:59Please pick up your keypads,
0:27:59 > 0:28:02and will you all...vote now?
0:28:02 > 0:28:04Let's have a look at this.
0:28:04 > 0:28:07OK. The smells are circulating around the studio,
0:28:07 > 0:28:11so you obviously know what you're dealing with, audience,
0:28:11 > 0:28:12but how will you vote?
0:28:12 > 0:28:16Ooh, it looks a bit red, but computer, sort this out.
0:28:16 > 0:28:19Who's won today's 20-minute challenge?
0:28:19 > 0:28:22It's a Red Kitchen win!
0:28:22 > 0:28:24APPLAUSE
0:28:29 > 0:28:31Hey! Well done to you, my darling!
0:28:31 > 0:28:35- Oh, wow! She's good. She's good. - You're a Ready Steady Cook winner,
0:28:35 > 0:28:38- and here's your plate to prove it. - I love it.
0:28:38 > 0:28:41And we'd love to make a donation to your favourite charity, which is...?
0:28:41 > 0:28:44It's Cancer Research UK.
0:28:44 > 0:28:46Brilliant. Lovely to see you, Sam.
0:28:46 > 0:28:49- Good luck with it. Good luck with the baby. Well done, Les.- Thanks.
0:28:52 > 0:28:54- Now, you ain't going away empty-handed.- Really?
0:28:54 > 0:28:57I'm not sitting next to her on the train! No way!
0:28:57 > 0:29:00Well, she can eat something off the plate
0:29:00 > 0:29:03- and you can have a nice cup of tea. - That's me - a mug!
0:29:03 > 0:29:06Yeah! Great having you on the programme.
0:29:06 > 0:29:09- Cheers. Pleasure.- Good luck with the Big Top.- Thank you.
0:29:09 > 0:29:12- Regards to everybody there. And well done to you, too.- Thanks.
0:29:12 > 0:29:16Very nice indeed. Great food, ladies and gentlemen, and fabulous guests.
0:29:16 > 0:29:20- A very big thank you to Sam and John Thomson.- Thank you.
0:29:22 > 0:29:26OK. Now, it's time for today's Quickie Bag Challenge!
0:29:29 > 0:29:32Ladies and gentlemen, this is our Quickie Bag Challenger,
0:29:32 > 0:29:34- Maxine Grout from Oxford. - Hi, Ainsley.
0:29:34 > 0:29:37Welcome to Ready Steady Cook. Good to have you.
0:29:37 > 0:29:40You have a challenge for our chefs - tell them what it is.
0:29:40 > 0:29:44My family are a family of sweet tooths. We all have sweet teeth,
0:29:44 > 0:29:46and we love eating puddings as a family together.
0:29:46 > 0:29:48But my challenge to you is -
0:29:48 > 0:29:52I'm a glucose intolerant, and my dad and sister are diabetics.
0:29:52 > 0:29:55I want you to cook us a pudding we can all enjoy as a family together.
0:29:55 > 0:29:58- Putting the pressure on the chefs, isn't it, eh?- Yeah.
0:29:58 > 0:30:01- Will you come over afterwards and have a try, Max?- Definitely!
0:30:01 > 0:30:03Lovely. Give us your bag of goodies.
0:30:03 > 0:30:05For the moment, though, Maxine Grout.
0:30:09 > 0:30:12- How you doing, my man? All right? - Yeah, good.
0:30:12 > 0:30:15OK. A bit of a challenge for you, then, Les.
0:30:15 > 0:30:19Did you get a bit nervous when you were seeing what she wanted?
0:30:19 > 0:30:23Dessert's one of those things - we like a sweet kick, don't we? That's what puddings are about.
0:30:23 > 0:30:26You've certainly got to have a sweet kick here.
0:30:26 > 0:30:29Very light, these boxes - doesn't feel like granulated sugar.
0:30:29 > 0:30:32- Obviously, it's the substitute.- OK. - And we've got digestives,
0:30:32 > 0:30:35pecans, raspberries, blackberries,
0:30:35 > 0:30:38cream cheese and blueberries.
0:30:38 > 0:30:41First up for the challenge is chef Richard Phillips.
0:30:41 > 0:30:45Well, what is good about this is you've brought berries.
0:30:45 > 0:30:49When berries are in season, they're packed full of natural sweetness,
0:30:49 > 0:30:51so we haven't got to add much. That's a really good sign.
0:30:51 > 0:30:54Well, digestives, cream cheese -
0:30:54 > 0:30:57we've gotta have ourselves a cheesecake going on there.
0:30:57 > 0:30:59So, I might just do a mixed berry cheesecake.
0:30:59 > 0:31:01I know we've got a bit of Greek yogurt,
0:31:01 > 0:31:06and I'll cut the sweetness down a little bit with some lime and lemon.
0:31:06 > 0:31:08Er, and then what else are we gonna do?
0:31:08 > 0:31:09We'll do some...
0:31:09 > 0:31:12I might do a lovely, um...
0:31:12 > 0:31:14..raspberry syllabub.
0:31:15 > 0:31:18We'll cook down the raspberries, with a bit of alcohol.
0:31:18 > 0:31:22- No sugar - just keep it very natural.- You've got some sugar.
0:31:22 > 0:31:25Yeah, we've got the fake sugar. I'll add a little, to sweeten it up.
0:31:25 > 0:31:28OK, time up. And you're glad I said that. You were struggling!
0:31:28 > 0:31:32And Les, you were folding your arms, thinking, "He's taken my choices!"
0:31:32 > 0:31:34"What am I gonna do?!"
0:31:34 > 0:31:37Ooh! Um, right, OK.
0:31:37 > 0:31:39Er..
0:31:39 > 0:31:41So...
0:31:41 > 0:31:44Let me have a think. Right, I would do...
0:31:44 > 0:31:48..a classic, er... Oh, goodness, what's it called,
0:31:48 > 0:31:50with breadcrumbs and custard,
0:31:50 > 0:31:52with jam on top and meringue?
0:31:52 > 0:31:54- Trifle?- Queen of puds? - Queen of puds - that's it!
0:31:54 > 0:31:57- Will this work in meringue? - We're certainly gonna have a go.
0:31:57 > 0:32:00Yes, we are! We're gonna have a go at that.
0:32:00 > 0:32:01- If you win!- Absolutely.
0:32:01 > 0:32:06And then, I think it would be nice to do like a hot summer pudding.
0:32:06 > 0:32:10So rather than doing the cold berries with the soggy bread,
0:32:10 > 0:32:15it's crisp cinnamon bread, with hot berries, served with cream. And..
0:32:15 > 0:32:17- Time up, Les.- Oh.- There you go.
0:32:17 > 0:32:20I'm ruthless, aren't I? I know what you're thinking!
0:32:20 > 0:32:23Audience, please pick up your keypads - it's down to you.
0:32:23 > 0:32:25Both chefs have come up with some really lovely ideas,
0:32:25 > 0:32:29considering the type of bag we've got. Nothing against you, Max -
0:32:29 > 0:32:32lot of diabetics out there. We want to do as much as we can for them.
0:32:32 > 0:32:36Help the chefs out first. Red or green? Please, vote now.
0:32:38 > 0:32:42OK, remember it's green for Richard and it's red for Lesley.
0:32:42 > 0:32:45Let's see which way the audience are gonna swing this time.
0:32:45 > 0:32:47Looks fairly even Stevens.
0:32:47 > 0:32:52I dunno. Computer, sort this out. Who's won today's ten-minute Quickie Challenge?
0:32:52 > 0:32:55By one, it's a Red Kitchen Lesley Walters win!
0:32:55 > 0:32:56APPLAUSE
0:32:56 > 0:32:59Your ten minutes' cooking time starts now, Les.
0:32:59 > 0:33:01- Come on, let's go. - Cheesecake, my boy!
0:33:01 > 0:33:04And also, can you do me some breadcrumbs first?
0:33:04 > 0:33:07- Some who?- Just a few breadcrumbs - that'd be great, Ains.
0:33:07 > 0:33:09- OK, I'll do the breadcrumbs. - Cheesecake.
0:33:09 > 0:33:12OK, Ains is on the breadcrumbs.
0:33:12 > 0:33:15I just need a pan here for berries.
0:33:15 > 0:33:18You'll want some berries, but I'm not gonna give you too many.
0:33:18 > 0:33:21- So, we're having a berry-free cheesecake?- Yes, abso...
0:33:21 > 0:33:25No, you can have some berries but not too many, OK?
0:33:25 > 0:33:27That's the sort of girl I am.
0:33:27 > 0:33:30Have you ever been in a situation where you've had a dinner party,
0:33:30 > 0:33:34and people have been, if you like, glucose, or is it, er...?
0:33:34 > 0:33:38- Oh! They've got an intolerance that you have to...- Yeah!
0:33:38 > 0:33:42Er, gluten-free is one, for sure.
0:33:42 > 0:33:46Glucose is... It's amazing what you can do. I hope you'll enjoy this.
0:33:46 > 0:33:48- Yes!- OK.
0:33:48 > 0:33:50Now, this first one is a real old-style pudding,
0:33:50 > 0:33:53so we've got... I need some eggs. Where have they gone?
0:33:53 > 0:33:58Eggs should be in the fridge, there, Les.
0:33:58 > 0:34:01- There they are. - There we are. Lovely.
0:34:01 > 0:34:02- OK.- I'll get some eggs for you.
0:34:02 > 0:34:06So, we just wanna heat those up, add a little bit of sugar.
0:34:07 > 0:34:10Not too much. OK.
0:34:10 > 0:34:11AUDIENCE CHUCKLE
0:34:11 > 0:34:14- I just found the hen, Les!- OK.
0:34:15 > 0:34:16Let's put a little bit of that in,
0:34:16 > 0:34:20with some vanilla...
0:34:20 > 0:34:22..going in there.
0:34:22 > 0:34:23Good, good, good.
0:34:23 > 0:34:27- OK.- I'm just getting the cream nice and hot for this.
0:34:27 > 0:34:29And then, what I'm gonna do...
0:34:31 > 0:34:34- What are you making, 'Chard? - The base for the cheesecake.
0:34:34 > 0:34:37Obviously, these do have some sugar in them.
0:34:37 > 0:34:41So, what I've done is I've done two thirds of the pecan nuts...
0:34:41 > 0:34:45- Mm-hm.- ..to one third of the, er...the biscuits.
0:34:45 > 0:34:49Er, because obviously, we don't want too much sugar in there.
0:34:49 > 0:34:52- But it'll work. It's a really nice crusty, crunchy base.- OK.
0:34:52 > 0:34:55That goes into our bowl.
0:34:55 > 0:34:58I've just melted down a bit of butter, and that's what binds it.
0:34:58 > 0:35:02Let's find out - you're talking about what we're actually doing.
0:35:02 > 0:35:04I wonder whether that's OK for Maxine.
0:35:04 > 0:35:06What about that, Maxine? Breadcrumbs, biscuits?
0:35:06 > 0:35:10Yeah, everything in moderation, really. I mean, you know...
0:35:10 > 0:35:14I understand there's sugar in it, but in moderation everything's OK.
0:35:14 > 0:35:18- But you've got to be a bit sensible. - Lots of us don't know - what does glucose intolerance mean?
0:35:18 > 0:35:21It's a stage before diabetes.
0:35:21 > 0:35:25Basically, my body doesn't handle sugar as well as a normal person's.
0:35:25 > 0:35:28- It takes a long time to leave my body.- Sure.
0:35:28 > 0:35:31So, if I have too much sugar, it makes me feel ill.
0:35:31 > 0:35:33- I bet you've got a few favourite puds, though.- Yeah.
0:35:33 > 0:35:36- Top one? Number one? Top of the list?- Sticky toffee pudding.
0:35:36 > 0:35:38BOTH: Ooh!
0:35:39 > 0:35:41- Absolutely wonderful! - OK, that's great.
0:35:41 > 0:35:44Ains, could you give a FEW berries - like a third, third, third -
0:35:44 > 0:35:46to my lovely man over there?
0:35:46 > 0:35:48- Oh, you ARE being generous.- Lovely.
0:35:48 > 0:35:51OK, so I'm just gonna put this in here.
0:35:51 > 0:35:54This is like a very quick bread-and-butter pudding,
0:35:54 > 0:35:56cos we've got crumbs, vanilla,
0:35:56 > 0:35:59cream, eggs and...the sugar,
0:35:59 > 0:36:01- which is going in there.- Yeah.
0:36:01 > 0:36:05OK, and what I'm gonna do now is I'm just gonna put this
0:36:05 > 0:36:08in a kind of soup plate, so it's not too deep.
0:36:10 > 0:36:13And we're just going to bake it in the oven, because it's got eggs in,
0:36:13 > 0:36:17so it's like...a bread-and... You're all looking like I'm mad!
0:36:17 > 0:36:20It's like a bread-and-butter pudding, yeah?
0:36:20 > 0:36:22- OK.- And, of course, all the recipes
0:36:22 > 0:36:24are available on our website.
0:36:24 > 0:36:27You sometimes think, "Ooh, I dunno about that,"
0:36:27 > 0:36:29then you cook it and get real confidence.
0:36:29 > 0:36:32- Richard, what are you up to, Chef? - So, I've made the base.
0:36:32 > 0:36:36I then put it into a ring and popped that into the fridge,
0:36:36 > 0:36:38just to get a nice cold base.
0:36:38 > 0:36:41To get the butter set. That's how you get a crisp, crunchy base.
0:36:41 > 0:36:44- So we've got digestive biscuits... - Digestive biscuits,
0:36:44 > 0:36:47pecan nuts and melted butter.
0:36:47 > 0:36:49Maxine... Er, digestive biscuits -
0:36:49 > 0:36:52why did you choose those? Does that work with you?
0:36:52 > 0:36:55We often think of anything sweet, like a biscuit, "Oh, no!"
0:36:55 > 0:37:00I suppose, really, the digestive is the less sweet of all the biscuits.
0:37:00 > 0:37:03You know, it's just a plain biscuit. You can't go too wrong with it.
0:37:03 > 0:37:06I know a bit about this, cos my dad's a diabetic
0:37:06 > 0:37:10and he need to, you know, watch what...his intake, if you like.
0:37:10 > 0:37:12- OK, Les.- Sorry, Ains.
0:37:12 > 0:37:16- Now, you're putting those berries into...- A little bit of the sugar,
0:37:16 > 0:37:18and also a touch of the butter.
0:37:18 > 0:37:21And I'm just gonna let them pop in there.
0:37:21 > 0:37:24Just to get... We're making like a hot summer pudding now.
0:37:24 > 0:37:27What we're gonna do now is we're gonna whizz up these, OK?
0:37:27 > 0:37:31- And we're gonna make some meringue. - OK.- OK.
0:37:31 > 0:37:32Any particular secret?
0:37:32 > 0:37:36Do you just whip them up? Or do you put your sugar in early or late?
0:37:36 > 0:37:39Make sure your bowl's grease-free. The best bowl is a metal bowl.
0:37:39 > 0:37:43When they whisk up, you want them not to be too dry,
0:37:43 > 0:37:45so when they start going a bit dry round the edge,
0:37:45 > 0:37:48stop and add a spoonful of sugar and beat like hell.
0:37:48 > 0:37:50- OK.- Before you add the rest. Add it gradually.
0:37:50 > 0:37:53Don't add all the sugar at once - a spoonful at a time, OK?
0:37:53 > 0:37:56Lovely. OK, well, er...
0:37:56 > 0:37:59It's all start beating up here, isn't it? All very, very exciting,
0:37:59 > 0:38:04but we do like to get our audience involved, ladies and gentlemen.
0:38:04 > 0:38:07Today we've got a question that comes from Manshi Taka.
0:38:07 > 0:38:09- Hello, Manshi. How are you? - Fine, thank you.
0:38:09 > 0:38:12- From Norwood, I believe. Northwood? - Northwood, yes.
0:38:12 > 0:38:14Um, I'd like to ask you,
0:38:14 > 0:38:19I made an almond tart on the weekend and I had to blind bake the pastry.
0:38:19 > 0:38:23- Yeah.- Except mine shrank, so how can I stop that happening?
0:38:23 > 0:38:27Almond tart is one of the only tarts I make when I don't blind bake.
0:38:27 > 0:38:28It does actually work,
0:38:28 > 0:38:32because the almond paste sets and it doesn't really go soggy.
0:38:32 > 0:38:34So, it's not like making a quiche.
0:38:34 > 0:38:36- OK.- So, try it next time but don't bake it blind.
0:38:36 > 0:38:39What about you, Richard - shrinking pastry?
0:38:39 > 0:38:41Er, making it, letting it rest.
0:38:41 > 0:38:45That is the ultimate, er...sort of rule, really.
0:38:45 > 0:38:49So you make your pastry, don't overwork it,
0:38:49 > 0:38:52wrap it in cling film, put it in the fridge. Minimum of one hour.
0:38:52 > 0:38:54Then roll it out in line,
0:38:54 > 0:38:56then let it rest again. Minimum of half an hour.
0:38:56 > 0:38:58The two restings, then it won't shrink.
0:38:58 > 0:39:02- So you've... Talk about a six-hour quiche in your house!- I know!
0:39:02 > 0:39:04Did you allow it to rest?
0:39:04 > 0:39:06I did, I did! I'm just wondering,
0:39:06 > 0:39:09would it make a difference if I added too much water when I mixed it?
0:39:09 > 0:39:12- Because it didn't come together. - It makes it brittle.
0:39:12 > 0:39:14- Next time, try not... - SHE SHRIEKS
0:39:14 > 0:39:17Don't bake blind. Try it without baking blind,
0:39:17 > 0:39:20but all of those tips which Richard said were the real top tips.
0:39:20 > 0:39:22There you go. Not too much water - makes it brittle.
0:39:22 > 0:39:25OK, about 2½ minutes. Thanks very much for that.
0:39:25 > 0:39:27Not much time to go now.
0:39:27 > 0:39:30- Les, are you gonna be there or thereabouts?- Yeah.- Can I help?
0:39:30 > 0:39:33Er, yes, Ains. How's that coulis going, Richard?
0:39:33 > 0:39:35- Good. I've not got a huge amount. - Let's get it.
0:39:35 > 0:39:38- Let's do it!- It's here. There's not much of it.
0:39:38 > 0:39:42- You weren't joking, were you?! - You didn't give me any berries!
0:39:42 > 0:39:45- What am I supposed to do without using berries?- Oh, don't worry.
0:39:45 > 0:39:48- I want a spoonful myself. - Give him a round of applause.
0:39:48 > 0:39:49- He's done a great job. - APPLAUSE
0:39:49 > 0:39:52- A bit more...?- No, it's fine.
0:39:52 > 0:39:55Right, Ains, can you get those out for me? They're really hot.
0:39:55 > 0:39:58- Do you want honey in there? Would that help?- Yeah, maybe a bit.
0:39:58 > 0:40:01I wanna get a bit over here then put the whole things back in the oven.
0:40:01 > 0:40:04- This is now set. - OK. Only two minutes to go, now.
0:40:04 > 0:40:08- That's all right, Ains. Don't worry. We'll be all right.- I'm not worried!
0:40:08 > 0:40:11- Actually, Ains, we're gonna be OK, baby.- All right.
0:40:11 > 0:40:13- We're gonna be OK.- No problem.
0:40:13 > 0:40:17Let's just... Er, piping bags. Where are the piping bags?
0:40:17 > 0:40:19Scissors.
0:40:19 > 0:40:22OK, you've got about a minute and a half. Here we are.
0:40:22 > 0:40:24What are you doing, Chef?
0:40:24 > 0:40:28- Just loosening the cheesecake.- OK.
0:40:28 > 0:40:29Hopefully!
0:40:29 > 0:40:32There you go. Beautiful. Look at that - very nice indeed.
0:40:32 > 0:40:35Come on, ladies and gentlemen, how lovely! There you go.
0:40:35 > 0:40:37CHEERING AND APPLAUSE
0:40:37 > 0:40:40Richard, that looks great. Mind your backs!
0:40:40 > 0:40:43OK, one minute ten seconds to go. One minute ten.
0:40:43 > 0:40:46You just wanna taste that for sugar for me. That'd be great.
0:40:46 > 0:40:48- I need coulis on that, Ains. - That'll be great.
0:40:50 > 0:40:53All right. Let's get this in the oven, or a blowtorch might be good.
0:40:53 > 0:40:55- I've got a blowtorch. - You've got a blowtorch?
0:40:55 > 0:40:58- OK, very good indeed. - Blowtorch, blowtorch!
0:40:58 > 0:41:02We just wanna get this toasted off. Get it toasted off, baby!
0:41:02 > 0:41:04That's great. OK, spoon.
0:41:04 > 0:41:08- SHE SHRIEKS - Lesley's wonderfully excited now!
0:41:08 > 0:41:11- There we are, Les. - Give him a round of applause.
0:41:11 > 0:41:13Fantastic!
0:41:13 > 0:41:15OK, here we go.
0:41:15 > 0:41:16Less than a minute to go.
0:41:16 > 0:41:20- OK, spoon.- Spoon?- Spoon, spoon.
0:41:20 > 0:41:22- Underneath.- OK, 25 seconds to go.
0:41:22 > 0:41:26- Richard, can you do some sugar and cinnamon, please?- Roger that.
0:41:26 > 0:41:29Sugar and cinnamon would be great.
0:41:30 > 0:41:32OK, 20 seconds, Les.
0:41:32 > 0:41:34All right, baby. We're there.
0:41:34 > 0:41:36How can I fail with my brilliant team?
0:41:36 > 0:41:39- Here we go, ladies and gentlemen... - AUDIENCE CHANT: 10,
0:41:39 > 0:41:419, 8,
0:41:41 > 0:41:437, 6,
0:41:43 > 0:41:455, 4,
0:41:45 > 0:41:483, 2, 1.
0:41:48 > 0:41:51- Stop cooking! - APPLAUSE
0:41:52 > 0:41:54Max, come and join us.
0:41:56 > 0:42:00- Hi, Ains!- How you doing, all right? - Yeah.- Mwah! Well done, you.
0:42:00 > 0:42:01OK, grab your cutlery.
0:42:01 > 0:42:04- What do you think - presentation nice?- It looks spot on.
0:42:04 > 0:42:06I've got my eye on the cheesecake!
0:42:06 > 0:42:07Oh, go for it!
0:42:07 > 0:42:10Go for it. Straight in to the cheesecake.
0:42:10 > 0:42:12Tell her how you did this, then.
0:42:12 > 0:42:15I made a lovely base, with the biscuits and pecan nuts.
0:42:15 > 0:42:17And I like at least one third of the base,
0:42:17 > 0:42:21two thirds of the cream cheese and the berries.
0:42:21 > 0:42:24So, I sliced some and put those round the outside for presentation,
0:42:24 > 0:42:27taken the Greek yogurt, a bit of the cream cheese.
0:42:27 > 0:42:30A bit of lime to cut through. I didn't put any sugar or sweetener in.
0:42:30 > 0:42:33The sweetness of the berries has lifted it. It worked perfectly.
0:42:33 > 0:42:36- It's nice. The nuts in the base are lovely!- Yeah, the pecans.
0:42:36 > 0:42:39- Have a bit of the queen of puds. - Queen of puds.
0:42:39 > 0:42:42This is a real classic-style pud.
0:42:42 > 0:42:43There you go, darling.
0:42:43 > 0:42:47- How do you make this, Les? - Er, breadcrumbs...
0:42:47 > 0:42:50..vanilla, er, cream.
0:42:50 > 0:42:54Baked it in the oven, lovely coulis on the top.
0:42:54 > 0:42:58And then, the meringue, which worked brilliantly. Really, really well.
0:42:58 > 0:43:01- See, all you people with glucose intolerance.- That's nice and light.
0:43:01 > 0:43:04- Really light. - Get hold of that sugar.
0:43:04 > 0:43:06Anyway, ladies and gentlemen...
0:43:06 > 0:43:07Go on, you keep eating!
0:43:07 > 0:43:11We've got a couple more people that have made our show rather entertaining.
0:43:11 > 0:43:13Please welcome back Sam and John Thomson!
0:43:13 > 0:43:15APPLAUSE
0:43:15 > 0:43:17Come and have a bit of a nibble.
0:43:17 > 0:43:19How you doing?
0:43:19 > 0:43:20Yeah, get involved, there.
0:43:20 > 0:43:22That's all we've got time for today.
0:43:22 > 0:43:26Join us again soon for more delicious culinary ideas, here on Ready Steady Cook.
0:43:26 > 0:43:28Till then, take care. Bye bye, everybody.
0:43:47 > 0:43:50Subtitles by Jon Brown Red Bee Media Ltd
0:43:50 > 0:43:53E-mail subtitling@bbc.co.uk