0:00:19 > 0:00:21CHEERING AND APPLAUSE
0:00:21 > 0:00:26How are you, ladies and gentlemen? Thank you very much for coming along.
0:00:26 > 0:00:30Thank you for joining us too. Welcome to Ready Steady Cook.
0:00:30 > 0:00:35If I said to you, "I'm in the mood for dancing and romancing," what would you be thinking?
0:00:35 > 0:00:40Yes, we have the Nolan Sisters here today. Let's welcome them along with our chefs.
0:00:40 > 0:00:46In the Green Kitchen, joining chef Phil Vickery, we have the gorgeous Linda Nolan!
0:00:46 > 0:00:48APPLAUSE
0:00:52 > 0:00:56And in the Red Kitchen with chef Alex Mackay, Bernie Nolan!
0:00:56 > 0:00:58APPLAUSE
0:01:05 > 0:01:08- I'm still dancing to that number. - You did so well.
0:01:08 > 0:01:13- How are you, Linda? - I'm great. How are you?- Great. Do you have dinner parties?
0:01:13 > 0:01:19- I have people around every day except Tuesdays.- Why's that? - Because the Chinese is shut.
0:01:19 > 0:01:22- Are you really like that? You need a takeaway?- Absolutely.
0:01:22 > 0:01:28- Tip out your bag. Phil, I wonder what you've got to cook today? - I've been good, I think.
0:01:28 > 0:01:31- Let me help you.- Thank you. - There you go.
0:01:31 > 0:01:35- That's nice.- Isn't that gorgeous? I have some beautiful lamb chops,
0:01:35 > 0:01:39spinach, sweet potato, carrots and a pair of plums.
0:01:39 > 0:01:46- There's nothing wrong with a pair of plums.- There certainly isn't. - Depends what our chefs do with it.
0:01:46 > 0:01:51- How much did it cost you?- £7.26. Didn't even spend the whole lot. - Bistro bag today.
0:01:51 > 0:01:55Phil's already touching it. That means he's thinking.
0:01:55 > 0:01:59- What do you think, Chef? - I reckon lamb chops two ways.
0:01:59 > 0:02:04We'll probably do one with a spiced crust, make some kebabs with the other one, take the fillet out.
0:02:04 > 0:02:10The sweet potato I might cook fondant-style with chicken stock and glazed on top with butter.
0:02:10 > 0:02:16Half the carrots we might just roast, the other half we might glaze with oranges and butter.
0:02:16 > 0:02:20The spinach, I'm not worried about that at the moment.
0:02:20 > 0:02:24- Plums - I might do some sort of pudding...- Plum crumble?
0:02:24 > 0:02:27I might do a sponge or something like that, upside down.
0:02:27 > 0:02:33- We just like the word "something". - Upside-down muffin.- Upside-down plum muffin. What more can you ask for?
0:02:33 > 0:02:36- AUDIENCE: Ooh! - They like that! What about you?
0:02:36 > 0:02:41- I can't wait.- A lovely bag. Good bit of shopping there.- Thank you.
0:02:41 > 0:02:44But for the moment, it's Linda and Phil!
0:02:44 > 0:02:47APPLAUSE
0:02:48 > 0:02:53- Bernie, how are you?- All right. How are you?- Good to have you here.
0:02:53 > 0:02:57We'll talk a bit later about you all going back on tour, reuniting.
0:02:57 > 0:03:01- It's very exciting.- What about the cooking department? Are you good?
0:03:01 > 0:03:08I like cooking, but my husband is the cook. He's brilliant. I'm trying to get him on other programmes to cook.
0:03:08 > 0:03:15- It's hard if you've got someone like that. It's like me and my wife... - He doesn't mind cos he loves it.
0:03:15 > 0:03:22- We eat very well. We hardly have any takeaways.- You're having a dig. Lin, she don't have takeaways!
0:03:22 > 0:03:25I know. I love going to their house.
0:03:25 > 0:03:30- Tip your bag out. Let's see what you've got. Alex, how are you doing?- I'm good, thanks.
0:03:30 > 0:03:33I have a whole sea bass, some leeks,
0:03:33 > 0:03:38some baby chestnut mushrooms, pine nuts, vine tomatoes and a potato.
0:03:38 > 0:03:43- Fantastic! - How much did all that cost you? - It cost me £2...£7.40.- £2?!
0:03:43 > 0:03:46- That would've been a miracle! - That was 1963 prices!
0:03:46 > 0:03:50- £7.40.- £7.40. Delightful bag. I think so, but what about our chef?
0:03:50 > 0:03:56It's absolutely tremendous. Sea bass is one of my favourite fish. I love tomatoes.
0:03:56 > 0:03:58And mushrooms and pine nuts.
0:03:58 > 0:04:02We can do a really lovely, crisp-skin sea bass with one fillet.
0:04:02 > 0:04:07I'm gonna do a warm tomato salad and with these and some basil, make a pesto sauce.
0:04:07 > 0:04:13Then on the other side, we'll take the skin off and braise it on top of some mushrooms and leeks.
0:04:13 > 0:04:18Then we'll do a vegetarian number, so we'll make some potato pancakes.
0:04:18 > 0:04:23On top of that, little roasted tomatoes with some mushrooms and pine nuts stuffed inside.
0:04:23 > 0:04:29- Wow, lovely!- Does that sound impressive?- That sounds great. - Who needs plums?- Exactly!
0:04:29 > 0:04:32- Bernie and Alex!- Thank you. APPLAUSE
0:04:32 > 0:04:38Fabulous ideas all to be created in 20 minutes or less, ladies and gentlemen,
0:04:38 > 0:04:41when I say ready, steady, cook!
0:04:44 > 0:04:48- Oh, Mr Harriott!- Phil, you've got your favourite, the old carrot tops!
0:04:48 > 0:04:53- I love 'em.- When did this frugalness set in, Phil?
0:04:53 > 0:04:56I was a young boy, a young apprentice,
0:04:56 > 0:05:00and we were always taught to waste nothing.
0:05:00 > 0:05:03- OK.- And even now, if I'm on telly,
0:05:03 > 0:05:09and I waste something, I don't scrape out the tin properly or whatever,
0:05:09 > 0:05:13my mum gets on the phone and says, "You're so wasteful!"
0:05:13 > 0:05:15So that's at the back of my mind.
0:05:15 > 0:05:20- Am I passing this down to Linda?- The carrots and the spud, please, Ains.
0:05:20 > 0:05:23- OK, there we are. - Isn't that gorgeous?
0:05:23 > 0:05:28Are you good at using things up or do you cut it off and throw it away?
0:05:28 > 0:05:30Um, well...
0:05:30 > 0:05:33You know, I use all the canned stuff up.
0:05:33 > 0:05:37- No, I do try and not... - You scrape out the can.
0:05:37 > 0:05:41I do try and not throw it away because I hate wasting food.
0:05:41 > 0:05:48I don't think any of us set out to throw it away. Occasionally, you just get a little bit rushed.
0:05:48 > 0:05:54- What are we starting with?- I'll put butter and white wine into a pan with a chicken stock cube.
0:05:54 > 0:05:57I don't have one. I'll use a beef stock cube instead.
0:05:57 > 0:06:01I'll pop that into there and bring that to the boil.
0:06:01 > 0:06:06We'll cut the sweet potato into thin wedges and poach it in butter and white wine.
0:06:06 > 0:06:13- Lovely.- Fondant-style.- If you don't use white wine, you can use a bit of stock without the wine?
0:06:13 > 0:06:16- Absolutely. Grape juice works really well.- Lovely.
0:06:16 > 0:06:20Then we're going to cut these plums in half,
0:06:20 > 0:06:23twist them like that, leave the stone in there.
0:06:23 > 0:06:27- It's quite nice in there. It looks quite rustic.- Exactly.
0:06:27 > 0:06:32They'll be face down into there, caramel, we put the plums into there,
0:06:32 > 0:06:36make a very soft batter using self-raising flour, eggs, milk,
0:06:36 > 0:06:42- put it on top and whack it in the oven for 12 minutes.- Is that like a clafoutis?- A clafoutis/muffin.
0:06:42 > 0:06:46- Ooh!- Ooh!- That's it. He's going, "Ooh, muffin, I like that!"
0:06:46 > 0:06:51- How are you getting on? - I think I'm OK. - So what was Mum's cooking like?
0:06:51 > 0:06:56- You were growing up at home in Ireland. Six sisters? - Six girls, two boys.
0:06:56 > 0:07:00- Wow!- And we moved to Blackpool in '64. Coleen was born in Blackpool.
0:07:00 > 0:07:03Mum was a great cook, but she was a plain cook.
0:07:03 > 0:07:07- Every Saturday, we had a pot of stew. - Traditional Irish stew?
0:07:07 > 0:07:14- Yeah. Well, she didn't use lamb. She thought lamb was too fatty, so we had stewing steak.- That's quite nice.
0:07:14 > 0:07:18The great thing about Mum was she did different things for us.
0:07:18 > 0:07:24I'm gonna ask your sis what was her favourite in a moment, but what was your favourite?
0:07:24 > 0:07:30- I loved her bacon and cabbage. - Boiled bacon and cabbage?- With new potatoes.- Was it with gravy?
0:07:30 > 0:07:35- No.- Or parsley sauce?- No. - Just nice, moist bits of bacon? - And cabbage well done.
0:07:35 > 0:07:37Bernie, what was your favourite?
0:07:37 > 0:07:42Mum cooked different dishes for all of you. What was your favourite?
0:07:42 > 0:07:48My mum's Irish stew. You couldn't beat it. To this day, we'll all do it every Saturday in our own homes.
0:07:48 > 0:07:50< It's just a family thing.
0:07:50 > 0:07:54- Bernie's a great cook.- You can't get Irish stew at a takeaway.- No.
0:07:54 > 0:07:57If I go to her house, I bring home Tupperware.
0:07:57 > 0:08:01- That's what we like.- Where's the bin?- Just there, my love.
0:08:01 > 0:08:09- Just in time for Phil to show us what he's doing.- Right. These are kebabs. We'll spice these up.
0:08:09 > 0:08:13What I've got here... I'll get these potatoes in a second.
0:08:13 > 0:08:19What I've got here is a mixture of mustard seeds and coriander seeds, which we'll just gently toast.
0:08:19 > 0:08:23- Just to release the oils a little bit?- Absolutely.
0:08:23 > 0:08:29- It becomes very aromatic. Anything else in there?- The mistake people make is they burn them.
0:08:29 > 0:08:32- Be very careful.- Gentle heat. We always talk about that.
0:08:32 > 0:08:37Don't put it on a fierce heat. It burns it and you get that burnt taste.
0:08:37 > 0:08:43- You just had a lovely close-up of that. Chef, I'll come back and see you.- Thank you very much.
0:08:43 > 0:08:47It's all coming together really well here. 16 minutes to go.
0:08:47 > 0:08:53We've got beautiful sea bass here and I'm sure Alex is gonna show us exactly what to do with it.
0:08:53 > 0:08:58- How's it going?- Very well. Can I show you what to do with your fish?
0:08:58 > 0:09:03When you've got a whole fish that you want to do in different ways such as I do...
0:09:03 > 0:09:07It's already been scaled for me. Get the fishmonger to do that.
0:09:07 > 0:09:11Get the fishmonger to take the guts out as well.
0:09:11 > 0:09:16- Then cut underneath the head. - I'll come round here, Chef, make it a bit easier for you.
0:09:16 > 0:09:22Run a very sharp knife down the backbone, then you just caress the flesh away from the bone.
0:09:22 > 0:09:25You're cutting down towards the bone,
0:09:25 > 0:09:29the idea being, if you slip, you're not gonna cut into the fish.
0:09:29 > 0:09:33- And it cooks very quick too. - You need an extremely sharp knife.
0:09:33 > 0:09:38This is farmed sea bass, so this is sustainable and cooks very, very quickly.
0:09:38 > 0:09:41Bernie, have you ever boned out a fish?
0:09:41 > 0:09:47No, my husband does that de-scaling and all of that. He's got tweezers to get all the bones out.
0:09:47 > 0:09:51I just want to tell you, Bernie, I don't have any little tweezers,
0:09:51 > 0:09:56- so you might have to navigate the odd bone.- But you've got a lovely personality!
0:09:56 > 0:10:00- What have you got in that pan there, Chef?- Over here?- Yeah.
0:10:00 > 0:10:04I will reveal all. In this pan I've got some mushrooms and onions.
0:10:04 > 0:10:09And what I've done there, I've just softened them with some butter.
0:10:09 > 0:10:12That's gonna be what I call my "fond de braisage".
0:10:12 > 0:10:17This is the base upon which I'm going to braise this fillet of fish.
0:10:17 > 0:10:20I'll just show you quickly how to skin it here.
0:10:20 > 0:10:25- Get some purchase at the end, then you move the skin, rather than the fish.- OK.
0:10:25 > 0:10:29If you've got one bit that's thick and a bit that's thin like that,
0:10:29 > 0:10:35- fold the fish underneath, so it's the same thickness all the way through.- Nice little tip.
0:10:35 > 0:10:39That's what you always get on Ready Steady Cook.
0:10:39 > 0:10:44If you want to cook fish healthily, rather than poaching it where you lose a lot of flavour,
0:10:44 > 0:10:50take the fish, pop it on top of your mushrooms and your onions or just some onions or garlic.
0:10:50 > 0:10:56That way, the fish cooks and the juices from the fish mingle with the juices of the onions and so forth.
0:10:56 > 0:11:03- At the end, you can add a touch of butter or a bit of pesto.- Can I just ask you this question?- Go for it.
0:11:03 > 0:11:09- A little bit of mingling... - Ainsley, shut up. Is it better to cook the fish with the skin on?
0:11:09 > 0:11:15- With the skin side down first to get it all crisp?- I'll show you how to do that. In fact, you'll do that.
0:11:15 > 0:11:19Over here, you need to get cracking and stop cuddling Ainsley.
0:11:19 > 0:11:25Pop in about a third of those pine nuts into your pesto, then some extra virgin olive oil.
0:11:25 > 0:11:30- Do you want extra virgin olive oil in there too, Chef? Pop that in there.- A third?- Yeah.
0:11:30 > 0:11:35- And plenty of oil. - Put that lid on top. - Is that enough?- That looks great.
0:11:35 > 0:11:43- I've put the garlic, the basil, pesto and the pine nuts.- I understand you really like garlic?- I love it.
0:11:43 > 0:11:48- We eat it raw in our house.- I bet you don't have any vampires then!
0:11:49 > 0:11:5212 minutes to go. Let's look at that puree.
0:11:52 > 0:11:56What about when you toured all over the world, Bernie?
0:11:56 > 0:11:59Did you have a favourite place like Japan?
0:11:59 > 0:12:05I loved Japan very much, but I don't like sushi and also we went to a green tea ceremony.
0:12:05 > 0:12:10They dressed us in kimonos, which took about an hour, and those funny little shoes.
0:12:10 > 0:12:15Then they gave us green tea, which wasn't so bad, with this little cake.
0:12:15 > 0:12:21I thought, "Lovely, we're starving!" It tasted like something you'd find in a field. I don't mean plants.
0:12:21 > 0:12:27- It was absolutely vile. And we were all going, "Hmm..."- You have to stay there and eat it, don't you?
0:12:27 > 0:12:33- But they have amazing delicacies, very good for your internals.- Yeah, they're very healthy, lots of fish.
0:12:33 > 0:12:37- What was the best hit you had in Japan?- # I'm in the mood for... #
0:12:37 > 0:12:43- Would you like to hear it in Japanese?- Yeah.- The girls said, "Let's do it in Japanese..."
0:12:43 > 0:12:49- Are you ready for this, Lin?- I said, "What a great idea..."- Can you sing it in Japanese?- Shut up!
0:12:49 > 0:12:52SINGS "I'm In The Mood For Dancing" IN JAPANESE
0:12:55 > 0:12:58- You see?- Hey! - APPLAUSE
0:12:58 > 0:13:01- Fantastic.- Thank you.
0:13:01 > 0:13:05Chef, what about your pesto here? Are you happy with that consistency?
0:13:05 > 0:13:09I'm absolutely delighted. That's brilliant.
0:13:09 > 0:13:13- Now you know how to do it. It's got so many uses.- I love that.
0:13:13 > 0:13:16Is that enough potatoes? It's going brown.
0:13:16 > 0:13:20You need to mix that up with some salt and grate a bit more, please.
0:13:20 > 0:13:25- Grate about another third of that. - Why are you blanching your spring onions?
0:13:25 > 0:13:29- These are little leeks.- OK, baby leeks.- I'm cooking them through.
0:13:29 > 0:13:34Then once they're completely cooked through, this is the thing with leeks,
0:13:34 > 0:13:40- I'm going to toss them with a bit of butter and some fresh chervil. - Beautiful.
0:13:40 > 0:13:42Some really lovely ideas there.
0:13:42 > 0:13:46Ladies and gentlemen, the recipes are always available on our website.
0:13:48 > 0:13:52- Phil, how's it going? - We're going quite well.
0:13:52 > 0:13:56- Busy, busy, busy.- The soup's cooking away nicely there.
0:13:56 > 0:14:01I've got my spiced kebabs cooking away. I just put paprika and chilli on those two.
0:14:01 > 0:14:06I'm cooking this down now with the other spices roasting on top.
0:14:06 > 0:14:08I'll whack that into the oven.
0:14:08 > 0:14:13- Are you all right? Any problems? - I need a little board to put the oranges on.
0:14:13 > 0:14:18We'll pop that into a bowl for you. Let's get rid of all of that.
0:14:18 > 0:14:22- What about the garlic, Chef? - Into the soup and into the spinach.
0:14:22 > 0:14:28I'll show you this quickly cos it'll burn. There's the caramel. There goes the muffin mix.
0:14:28 > 0:14:31- The mixture touches the side. - Lovely.
0:14:31 > 0:14:37- Eggs, self-raising flour, milk. Keep your fingers crossed. - You want to try that recipe!
0:14:37 > 0:14:42- That should cook in ten minutes, which is a good job! - No problem at all.
0:14:42 > 0:14:45OK, Chef. And those carrots, very simple.
0:14:45 > 0:14:51I've got some cumin on there. We'll finish it with lots of lime juice, some coriander.
0:14:51 > 0:14:55Here are the tops of the carrots. I hate waste, as I said.
0:14:55 > 0:15:00Here we've got sweet potatoes, carrots, spinach and garlic, two stock cubes.
0:15:00 > 0:15:06At the last second, I'll blitz in the almost dill flavour of the carrot tops and make a chunky soup.
0:15:06 > 0:15:10- Sorry, I dropped the orange. - Don't worry, love. Here we are.
0:15:10 > 0:15:14- Are you a big fan of Ready Steady Cook?- I love it. You've got to try.
0:15:14 > 0:15:18When you're on the go all the time like you guys were...
0:15:18 > 0:15:23- You performed with some of the real greats like Frank Sinatra. - That's right.
0:15:23 > 0:15:27We did his European tour in '75, we did the Royal Variety Performance.
0:15:27 > 0:15:33We went to New York with Engelbert Humperdinck, we did the Cliff Richard series. We've had a great career.
0:15:33 > 0:15:39- You're back on tour now.- It's been unbelievable. We've been overwhelmed by the response from the audience.
0:15:39 > 0:15:41We've got our album out.
0:15:41 > 0:15:46And it's just fabulous. It's given me a new lease of life.
0:15:46 > 0:15:49What was it like when you all branched out?
0:15:49 > 0:15:54You've got a Guinness World Record for four sisters in...?
0:15:54 > 0:16:00Four siblings playing the same leading role in a West End musical, which was Blood Brothers.
0:16:00 > 0:16:04- Willy Russell's Blood Brothers. Do you remember that?- No.
0:16:04 > 0:16:08- Not your thing?- No.- You were never a man of class, were you?
0:16:09 > 0:16:11Whose side are you on?
0:16:11 > 0:16:15- Sorry. I meant him.- These are fiery Irish girls. Don't mess with them.
0:16:15 > 0:16:18- Of course I remember it! - I've already been told off!
0:16:18 > 0:16:22I've put the whole orange over this. Was that the idea or just half of it?
0:16:23 > 0:16:25I think... Who cares?
0:16:25 > 0:16:31- I've done it.- A bit of salt and pepper in there. Mix that up for me. Nice little salad there.
0:16:31 > 0:16:35- OK, Phil, let's go over this one. - This is creamed spinach.
0:16:35 > 0:16:38As a young boy, it was a classic dish.
0:16:38 > 0:16:44- A very famous man used to come to our restaurant on Saturdays.- Go on, tell us who it was.- No, I can't.
0:16:44 > 0:16:48- We won't tell anyone. - His name is Mr Saatchi.- Mr Saatchi.
0:16:48 > 0:16:54He used to have chicken and creamed spinach. Every Saturday. That's why we cooked it all the time.
0:16:54 > 0:16:58- I like creamy garlic spinach. - There's garlic and nutmeg in there.
0:16:58 > 0:17:03Lovely. I put a hint of garlic in there too for you, Chef.
0:17:03 > 0:17:09- If that cooks in time, we'll blitz it up and thicken it, a bit like Chinese style.- OK.
0:17:09 > 0:17:13The oven's pretty full up here. There's my kebabs.
0:17:13 > 0:17:17- The fondant, Ains...- How's that pud doing? Looking good, Phil?
0:17:17 > 0:17:23- Yeah.- We won't pull the pud out. We'd love to show it to you, but that needs to keep cooking in there.
0:17:23 > 0:17:29Just under six minutes to go, so enough time for those carrot tops to cook down, the pud to rise up.
0:17:29 > 0:17:35- Everything will look really beautiful.- Mix it up. Hands?- No. - Get your hands in there.- All right.
0:17:35 > 0:17:40- Lovely.- I thought you might tell me off if I put my hands in. - If they're clean, no problem.
0:17:40 > 0:17:43They are clean. I washed my hands... Yesterday!
0:17:43 > 0:17:46"I'll wash them in the dressing!"
0:17:46 > 0:17:50Ainsley, the fondant potatoes are looking good.
0:17:50 > 0:17:53- I'll chop some rosemary. - Any particular secret?
0:17:53 > 0:17:59- One or two people have problems with their fondant. Often there's not enough stock in there.- Exactly.
0:17:59 > 0:18:04They've got to absorb all that lovely flavour and the butter glazes them on top.
0:18:04 > 0:18:09That's the secret - absorbing and glazing at the same time.
0:18:09 > 0:18:14- Lovely.- And it will homogenise, a bit like a... What do you call it?
0:18:14 > 0:18:16- Homogenise like a...?- Butter sauce.
0:18:16 > 0:18:21- OK.- This is looking good.- Is that mixed enough for you, Chef?- It is.
0:18:21 > 0:18:23- Fantastic.- Wow!
0:18:23 > 0:18:28That food just speaks for itself sometimes when you look at food like this.
0:18:28 > 0:18:32Let's go and check out the sea bass, see how that's getting on.
0:18:32 > 0:18:36- I've got my star helper over here. - Is she doing a wonderful job?
0:18:36 > 0:18:40Yes. I'll take you from the top and show you what she's done.
0:18:40 > 0:18:45I did this bit. This is my broth. I'm not quite sure what I'm using it for now.
0:18:45 > 0:18:51It's a broth you can poach sea bass in, which is onion, fish stock, potato and garlic.
0:18:51 > 0:18:53- OK, Chef.- Over here...
0:18:53 > 0:18:59Bernie has done this bit. She's grated the potato and carefully squeezed it out in a tea towel,
0:18:59 > 0:19:05then put it into an extremely hot, non-stick pan, pressed it down, and I'm just gonna toss it for you.
0:19:05 > 0:19:11If you don't squeeze it out, you get a moist centre. If you squeeze it out, it'll be lovely and crispy.
0:19:11 > 0:19:15Absolutely. The other really good tip here is, at this stage,
0:19:15 > 0:19:20pop some fresh butter around the outside, as much or as little as you like,
0:19:20 > 0:19:23then finish it off in the oven.
0:19:23 > 0:19:28That way, you've got no danger of burning it. Can I show you this bit?
0:19:28 > 0:19:32Here, rather than start the fish on the skin side to get a crispy skin,
0:19:32 > 0:19:38I started it on the flesh side, don't score the fish, for 30 seconds. That firms it up.
0:19:38 > 0:19:43- Then you turn it over and it doesn't jump back up again. - So it doesn't curl.
0:19:43 > 0:19:48- See how beautiful that is?- You can recreate something for the old man.
0:19:48 > 0:19:50I might impress him when I get home.
0:19:50 > 0:19:57I've learnt about rosti because he always messes up his rosti, if you'll excuse the expression!
0:19:57 > 0:20:01- What was it like for you playing Blood Brothers?- It was wonderful.
0:20:01 > 0:20:05It was the first major role I've played as an actress and...
0:20:05 > 0:20:11Were you nervous at the time? You'd gone from being superstar performers with your family.
0:20:11 > 0:20:15If I'm right, weren't your parents also performers?
0:20:15 > 0:20:20That's how they met. Tommy and Maureen Nolan, Sweethearts Of Song, that was their name.
0:20:20 > 0:20:26I was very nervous. On the opening night, after about ten seconds, something went wrong with the sound.
0:20:26 > 0:20:32- We had to start again, so that was really scary.- You think, "Was it me?"- "Was I that bad?"
0:20:32 > 0:20:38But we got through it and I did three and a half years on tour and in the West End. It was really great.
0:20:38 > 0:20:42- Then you went on from there to perform in...- Brookside, The Bill.
0:20:42 > 0:20:46I've just done the world premiere of Flashdance, which was amazing.
0:20:46 > 0:20:49Yeah, yeah, you're fabulous(!) >
0:20:49 > 0:20:52And I'm about to do pantomime in Dunstable.
0:20:52 > 0:20:58- She's doing pantomime too.- She's the Fairy Godmother this year. She'll be pulling the coach next year!
0:20:58 > 0:21:00LAUGHTER
0:21:00 > 0:21:04That's very funny. It's not like you to be funny.
0:21:04 > 0:21:06Hey!
0:21:06 > 0:21:12- It's sisters, innit? Sisterly love. - Yeah, that's the best thing about being sisters. You can have a go.
0:21:12 > 0:21:16You love each other, so you know it's just a joke. Usually!
0:21:16 > 0:21:20- You row, you give it a day. - We row all the time. Everyone rows.
0:21:20 > 0:21:25Sisters row all the time. We've had a great time. We're so excited about this tour.
0:21:25 > 0:21:31- We feel very fortunate.- It's been fab talking to you.- And you. - About a minute, 20 seconds to go.
0:21:31 > 0:21:33Not much time.
0:21:33 > 0:21:39Our chefs can start thinking about how they're gonna get that food on to the plates.
0:21:39 > 0:21:43That's gonna influence our studio audience here.
0:21:43 > 0:21:48I think we should leave them and let them get on with it. OK, guys, one minute to go.
0:21:51 > 0:21:56- Look at that!- Maybe a bit of extra virgin olive oil as well.
0:21:56 > 0:22:00- 50 seconds.- That's completely up to you how you do that.
0:22:00 > 0:22:03You're testing me now. Where is the olive oil?
0:22:05 > 0:22:0740 seconds.
0:22:07 > 0:22:10- Where is the olive oil? - It's just behind you.
0:22:10 > 0:22:17Just look at this food and think about it - less than £7.50! This is a bistro bag.
0:22:17 > 0:22:22You're doing a bit of entertaining, you've got some absolutely wonderful dishes here
0:22:22 > 0:22:26and you can get them all on the website. Check it out.
0:22:26 > 0:22:29- 20 seconds.- 20 seconds.
0:22:29 > 0:22:32Finish that off, then bring that back.
0:22:32 > 0:22:35OK, guys, let's help them count down.
0:22:35 > 0:22:40AINSLEY AND AUDIENCE: Ten, nine, eight, seven,
0:22:40 > 0:22:43six, five, four,
0:22:43 > 0:22:46three, two, one...
0:22:46 > 0:22:49Stop cooking!
0:22:49 > 0:22:52APPLAUSE
0:22:54 > 0:22:56Wow, wow, wow!
0:22:56 > 0:22:59How exciting was that? Let's check out today's menu.
0:22:59 > 0:23:06In the Green Kitchen, Phil and Linda have prepared Linda's sweet potato, carrot top and coriander soup,
0:23:06 > 0:23:12spice-crusted lamb chops with fondant sweet potatoes, creamed spinach with nutmeg and garlic,
0:23:12 > 0:23:15chilli lamb kebabs with spice-roasted carrots
0:23:15 > 0:23:19and finally, caramel plum muffin with double cream.
0:23:19 > 0:23:23Over in the Red Kitchen, Alex and Bernie have been equally busy.
0:23:23 > 0:23:27We start with braised sea bass with leeks and mushroom a la creme,
0:23:27 > 0:23:31pan-fried sea bass with poached leeks, pesto and tomato sauce,
0:23:31 > 0:23:35a potato pancake, stuffed baby vegetables with a tomato vinaigrette
0:23:35 > 0:23:40and finally, Bernie's sea bass with tomato, pine nuts and pesto dressing.
0:23:40 > 0:23:43APPLAUSE
0:23:43 > 0:23:46Well, it all looks delicious, doesn't it?
0:23:46 > 0:23:52- What about the tasting? Are you ready for this, Linda?- I'm worn out cooking.- It's hard work.
0:23:52 > 0:23:56- Straight into the old soup. - The soup.
0:23:56 > 0:23:59The soup, Ains, we didn't waste anything,
0:23:59 > 0:24:03so we've got sweet potato, carrot, lots of garlic, stock cube,
0:24:03 > 0:24:07and the carrot tops which have a dill, aniseed flavour.
0:24:07 > 0:24:10No waste. My mum would be very happy with that.
0:24:10 > 0:24:16Over here, we've got a spiced lamb chop which we gently roasted in the oven,
0:24:16 > 0:24:21on sweet potatoes that are cooked in a bit of butter, white wine and stock.
0:24:21 > 0:24:24The sauce emulsifies together with all the bits and pieces.
0:24:24 > 0:24:27A bit of yogurt to calm it down.
0:24:27 > 0:24:32Then we've got some paprika across the limes there which you could spread on as well.
0:24:32 > 0:24:36- Did you like the soup?- Oh! - I'll have a taste of that actually.
0:24:36 > 0:24:40The soup was fabulous. I'm a big lover of soups.
0:24:40 > 0:24:44That is gorgeous. I'm glad you put that on because it is spicy.
0:24:44 > 0:24:47It's gorgeous, so tender.
0:24:47 > 0:24:53- Have some creamed spinach.- Finished with lemon, so it doesn't lose its colour. Bit of garlic in there.
0:24:53 > 0:24:57- Nice tip again.- Spicy lamb kebabs here with lots and lots of chilli.
0:24:57 > 0:25:03I used hardly any oil, but the fat has caramelised to give it a lovely, deep flavour.
0:25:03 > 0:25:06More people would eat spinach if it was creamed like that.
0:25:06 > 0:25:11I think the same way too. We see it as this kind of, you know...
0:25:11 > 0:25:17- That is so tender!- The lamb almost bastes it, so it's like breast of lamb, it's delicious.- But so quick!
0:25:17 > 0:25:23- Finally, our plum caramel muffin which we'll put a little bit of cream on.- Not for me(!)
0:25:23 > 0:25:26- Are you passing?- Yeah(!)
0:25:26 > 0:25:32- Get that fork down there, Phil. - There you go.- Be careful it's not too hot, my darling.
0:25:32 > 0:25:36- The caramel's set slightly, but look at that, girl.- Go for it, girl.
0:25:36 > 0:25:39- I'll dip it in the cream. - It might be hot, be careful.
0:25:39 > 0:25:43- Just nod if you love it. - Oh, I absolutely... I love you!
0:25:43 > 0:25:46Oh! Phil and Linda!
0:25:46 > 0:25:50- APPLAUSE - Thank you.- Absolutely delicious.
0:25:50 > 0:25:56- Bernie, baby! Look at all the lovely colours! And you've learnt to cook a few things.- I have learnt...
0:25:56 > 0:25:59- LOUD SNEEZE Bless you!- Are you all right there?
0:25:59 > 0:26:02I just got a bit of spice up my nose. I apologise.
0:26:02 > 0:26:06- She just wants to win.- She's trying to sabotage this for us.
0:26:06 > 0:26:11- Pick up your cutlery. Get stuck in. - I'll start you from over here.
0:26:11 > 0:26:15The sea bass is braised on top of mushrooms and onions.
0:26:15 > 0:26:21- I used the cooking juices to make a cream sauce, then put some of the leeks through there.- Hmm!
0:26:21 > 0:26:27The cream and the sea bass together are so beautiful and the leeks just add that certain little kick.
0:26:27 > 0:26:29The mushrooms are gorgeous too.
0:26:29 > 0:26:33It all cooks together and becomes one dish.
0:26:33 > 0:26:37Over here, that was the pan-fried sea bass you did, nice crispy skin.
0:26:37 > 0:26:41- And the pesto.- And the pesto that you also did. Gosh, did I do anything?
0:26:41 > 0:26:46And the tomato sauce around the outside - just tomato paste with stock and olive oil.
0:26:46 > 0:26:52The taste of the tomato mixed with the garlic of the pesto and the sea bass together, it's divine!
0:26:52 > 0:26:58- Over here is my little stuffed vegetables - tomatoes and mushrooms. - That's what you called me earlier!
0:26:58 > 0:27:04- A stuffed vegetable(!) - They were roasted, then I stuffed them with onions and garlic,
0:27:04 > 0:27:09then put them back through the oven with some olive oil and lemon juice.
0:27:09 > 0:27:14- Then chopped-up tomatoes, finely sliced leeks.- It just looks so stunning on a plate.
0:27:14 > 0:27:19- It tastes unbelievably stunning. It's amazing.- I'm tasting now. Take it away.
0:27:19 > 0:27:25This is the one thing my husband messes up, so I can show him now. How does the rosti taste?
0:27:25 > 0:27:28Crisp on the outside, soft, succulent within. Delicious.
0:27:28 > 0:27:33- And this last...- There you go.- It's perfect.- Tell us what you did here.
0:27:33 > 0:27:39This is sea bass pan-fried again with sliced tomatoes, pine nuts, pesto and chervil on the top.
0:27:39 > 0:27:44- Look how beautiful it looks!- Ladies and gentlemen, Alex and Bernie!
0:27:44 > 0:27:46APPLAUSE
0:27:46 > 0:27:51What are they like? What are both of those sisters like?
0:27:51 > 0:27:55Once again, it's down to our studio audience to decide who is gonna win.
0:27:55 > 0:28:01Will it be a Green Kitchen win with Phil and Linda or a Red Kitchen win with Alex and Bernie?
0:28:01 > 0:28:06The choice is yours, so pick up those keypads and will you all...vote now?
0:28:06 > 0:28:12Let's have a look. I think it's gonna be close today. Both chefs have done a remarkable job.
0:28:12 > 0:28:15Lots of lovely originality and ideas too.
0:28:15 > 0:28:19OK, computer, sort this out. It looks green. Is it green?
0:28:19 > 0:28:26Who's won today's 20-minute challenge? You can see it's a Green Kitchen win!
0:28:26 > 0:28:28APPLAUSE
0:28:30 > 0:28:37I thought it would be a lot, lot closer than that, but you are today's Ready Steady Cook winner.
0:28:37 > 0:28:43I cannot tell you how thrilled I am. I have a mug at home. Everybody goes, "Did you win?" I go, "No, I lost."
0:28:43 > 0:28:50- Now I'll get the mug and the plate together.- We want to make a donation towards your favourite charity.
0:28:50 > 0:28:54Thank you. It's for the TramShed Theatre School in Blackpool.
0:28:54 > 0:29:00It's a fabulous group that allow every child, no matter what their circumstances are, to have a go.
0:29:00 > 0:29:06- Brilliant. Thanks very much indeed. Well done, Phil.- Thank you. - APPLAUSE
0:29:06 > 0:29:10Just because your sister's got a mug, you should have one too.
0:29:10 > 0:29:14I need more mugs in my house. They're all broken.
0:29:14 > 0:29:19- I've had a ball. I've learnt so much today.- These are "Mackay mugs".
0:29:19 > 0:29:24- Don't be like that, Chef. Wasn't that food lovely?- It was lovely.
0:29:24 > 0:29:27Mine was obviously better!
0:29:27 > 0:29:32Let's hear it for the Nolan Sisters - Bernie and, of course, the lovely Linda!
0:29:32 > 0:29:35CHEERING AND APPLAUSE
0:29:35 > 0:29:37Time for the Quickie Bag Challenge.
0:29:40 > 0:29:45With me today, ladies and gentlemen, is top tailor Oscar Udeshi.
0:29:45 > 0:29:48What would you like our chefs to do?
0:29:48 > 0:29:51As I travel a lot, I have very little time for cooking,
0:29:51 > 0:29:58but when I do, I like French food and I'd like to pick up a few pointers and discover some new things.
0:29:58 > 0:30:03- Give us your ingredients over here. Lots of French stuff going on in there?- Oh, yes.
0:30:03 > 0:30:09Absolute pleasure having you. Come over and have a bit of a try soon. Oscar Udeshi!
0:30:09 > 0:30:11APPLAUSE
0:30:12 > 0:30:15OK, boys...
0:30:16 > 0:30:21Food with a French flair to it, so he can get home from his busy day,
0:30:21 > 0:30:27cutting all sorts of delightful silk fabric for famous footballers all over the world...
0:30:27 > 0:30:30Swiss gruyere there, a veal escalope, wild mushrooms,
0:30:30 > 0:30:34plum tomatoes, a bit of chard, cognac, capers...
0:30:34 > 0:30:38- Are these Anya tatties?- Yeah. - What's that?- Cavolo nero.
0:30:38 > 0:30:42- Black cabbage.- It's Italian. - A bit close to the Italian border.
0:30:42 > 0:30:44What do you think, Phil?
0:30:45 > 0:30:50It's a nice bag. That's veal, isn't it? I don't know...
0:30:50 > 0:30:55The French don't use a lot of spices either. They like rich, heavy foods.
0:30:55 > 0:31:00So I think I might do a little veal ragout, finished with cream and a bit of cavolo nero.
0:31:00 > 0:31:06The potatoes we'll probably saute lyonnaise-style with a bit of onion and olive oil.
0:31:06 > 0:31:09With the mushrooms we might make a mushroom ragout
0:31:09 > 0:31:16and serve that on a bit of cavolo nero sauteed, so a very, very rich, intense mushroom sauce.
0:31:16 > 0:31:18The cognac, we'll just drink that.
0:31:18 > 0:31:22The cheese, we might do a croque monsieur, something like that.
0:31:22 > 0:31:26- Very French. - OK, lots of lovely French ideas.
0:31:26 > 0:31:30- Let's see if Alex can extend that even further.- Allo.
0:31:30 > 0:31:34- Comment allez-vous? - Tres bien. Tres bien, merci.
0:31:34 > 0:31:38- With the veal... - Je t'aime.- Tu m'aimes?
0:31:38 > 0:31:44He loves me. What can I say? If we cut that in half and do one bit rolled up with chopped herbs inside,
0:31:44 > 0:31:50the other side we can pan-fry with a mushroom cream sauce. Any good so far?
0:31:50 > 0:31:53We have to do some sort of a blanquette, a ragout,
0:31:53 > 0:31:58so I'll take little bits of the veal with tomatoes, mushrooms and potatoes.
0:31:58 > 0:32:04Then the cheese, with that we'll make cheese crisps. Alors, les crisps au fromage.
0:32:04 > 0:32:06- C'est tres bon, ca.- Tres bon.
0:32:06 > 0:32:09- OK.- Very impressive.
0:32:09 > 0:32:14I was gonna say in French "time to vote now", but you wouldn't understand.
0:32:14 > 0:32:18- I don't know how to say it. Ladies and gentlemen...- Votez maintenant.
0:32:18 > 0:32:21- FRENCH ACCENT: - Please pick up your keypads...
0:32:22 > 0:32:26- It's like Allo Allo. - And will you all vote now?
0:32:26 > 0:32:32Let's have a look, ladies and gentlemen. OK, green for Phil, red for Alex.
0:32:32 > 0:32:36Let's see what our audience have decided on.
0:32:36 > 0:32:41The boards are filled with lights. It looks predominantly red. Computer, sort this out.
0:32:41 > 0:32:46Alex is excited. Has he won? He has. It's a Red Kitchen win!
0:32:46 > 0:32:48Your cooking time starts now, Chef.
0:32:48 > 0:32:52Phil, cut the veal into paupiettes, lots of herbs, rolled up like that.
0:32:52 > 0:32:56- You prepare the mushrooms, Ainsley. - In a sauce or what, Chef?
0:32:56 > 0:33:00- Just prepare them, then we'll decide what we'll do with them exactly.- OK.
0:33:00 > 0:33:04I'll get some pans on the stove, that one and that one.
0:33:04 > 0:33:07And we're good to go.
0:33:07 > 0:33:11You chop in the middle there, Ainsley, and I'll chop over here.
0:33:11 > 0:33:17I grow cavolo nero and it's fantastic, but to prepare it, you need to pull the stalks off.
0:33:17 > 0:33:23These stalks get quite hard. You just want the top bit. Pull it like that and take the bottoms off.
0:33:23 > 0:33:28- Oscar, looking good so far?- Yeah. - It's sort of tailor-made cavolo nero.
0:33:28 > 0:33:34- I'll pull some of that off like that, then we'll need to get these crisps on.- Did you vote for Alex?
0:33:34 > 0:33:38- Yeah.- There's no point in saying no at this stage.
0:33:38 > 0:33:44- Poor Phil's gonna completely destroy your veal now.- Put some cheese in the middle too, Phil.- Yes, sir.
0:33:44 > 0:33:47OK, Chef... Lovely.
0:33:47 > 0:33:54- What pans for the mushrooms?- You've got them sliced up. Can you put more butter in this pan?- Yes, Chef.
0:33:54 > 0:33:57And the one in the middle I'll get really hot.
0:33:57 > 0:34:02After that, Ainsley, can you grab one of those non-stick trays and make me three...
0:34:02 > 0:34:06- There's one there. - And make you what, Chef?
0:34:06 > 0:34:10Three cheese biscuits. These are the cheesy crisps.
0:34:10 > 0:34:16Rather than grating the Parmesan or mucking about with a grater, pop it in a blender and whizz it around.
0:34:16 > 0:34:20- If you can do like this... Can I put you there?- You certainly may.
0:34:20 > 0:34:25- Thank you very much. - No problem at all.- I'll put that down there and away we go.
0:34:25 > 0:34:29- Oscar, do you get any time to cook at all?- Hardly ever.
0:34:29 > 0:34:34- Just enough time to make a quick pasta.- What do you rely on?
0:34:34 > 0:34:40- Takeaways or do you always end up in fine restaurants with some of your exclusive clients?- Sometimes.
0:34:40 > 0:34:47Other times, it ends up driving to a factory in the middle of nowhere, the truck stop and petrol station.
0:34:47 > 0:34:53What type of places do you normally end up? You say factories. They're often out of town, aren't they?
0:34:53 > 0:34:57If you go to Milan, it's not in the heart of the city.
0:34:57 > 0:35:02No, it's close to the airport. It's literally in the middle of nowhere.
0:35:02 > 0:35:08They probably choose it on purpose. "Let's find a place that's as far away as possible from civilisation!"
0:35:08 > 0:35:13Once they said, "Let's go for lunch," and we went to the petrol station.
0:35:13 > 0:35:16It was the only place within six miles.
0:35:16 > 0:35:22Obviously, you've dressed some of the most exclusive clients from around the globe.
0:35:22 > 0:35:27- Any hints you'd like to sort of share with us?- My lips are sealed.
0:35:27 > 0:35:31If you don't tell us, we're not gonna give you anything to eat!
0:35:31 > 0:35:35I believe in the old-fashioned virtues of trade.
0:35:35 > 0:35:41- If we give him something nice to eat, we can at least get a waistcoat out of it?- What about that veal?
0:35:41 > 0:35:45- Are you gonna use that up, Chef? - Yes. This is gonna go in my ragout.
0:35:45 > 0:35:49- A couple of minutes gone already. - How time flies!
0:35:49 > 0:35:55I'm gonna cut this into little pieces. Instead of frying this, I'll pop it in at the last minute.
0:35:55 > 0:36:00In this pan, I've got onions, tomatoes, potatoes, some stock.
0:36:00 > 0:36:02- Six minutes.- OK, lid back on.
0:36:02 > 0:36:06Then we're gonna pop the veal in at the very last minute.
0:36:06 > 0:36:11OK, lovely. All right, straight into the oven with this one, Chef.
0:36:11 > 0:36:14What's that over there that you've got, Ainsley...?
0:36:14 > 0:36:20- Lovely.- And the other thing too, I think it's very important to serve it very, very pink.
0:36:20 > 0:36:25We need another pan. We're a bit short of pans. There's another one over there.
0:36:25 > 0:36:32- OK, what next? Anything else I can do for you?- Yes, I need you, please, my friend, to do some toast.
0:36:32 > 0:36:36- Can you do some toast?- Lovely. - Les toasts, s'il vous plait.
0:36:36 > 0:36:39- Le pain est la-bas. - OK, no problem at all.
0:36:39 > 0:36:44- Ains, Ains...- Yes, what would you like, Phil?- Did you see what I put inside the veal?
0:36:44 > 0:36:50I put a big chunk of Gruyere cheese, a lot of herbs and a few capers and whacked it in the oven.
0:36:50 > 0:36:56I'll cook it, so the cheese just starts to fall out of it. I don't want to go too mad on that.
0:36:56 > 0:37:02Then the sauce here, which is capers, lots and lots of red wine, a pinch of sugar
0:37:02 > 0:37:04and lots of butter.
0:37:04 > 0:37:08- Really rich French food. - Yes, we're going for that today.
0:37:08 > 0:37:10We're not mucking about now, Ains.
0:37:10 > 0:37:15So, Phil, how do we know that we're getting veal humanely reared?
0:37:15 > 0:37:21Well, if you go into your butcher's or you go to your department store or wherever you shop...
0:37:21 > 0:37:23- Sorry.- Sorry.
0:37:23 > 0:37:26..you will see, generally speaking, veal.
0:37:26 > 0:37:30Normal veal can come from Europe, from Hungary...
0:37:30 > 0:37:33- Can you peel some garlic? - Yes, I can. ..from Holland.
0:37:33 > 0:37:37- If it says "red veal", that means... - Watch out, guys. Whoa!
0:37:37 > 0:37:42..that it has been reared outdoors with its mother.
0:37:42 > 0:37:44So it's had a bit of a life.
0:37:44 > 0:37:50They used to put them in crates, almost force-feed them on milk, never see daylight, appalling.
0:37:50 > 0:37:55"Red veal", it lives with its mother for up to a year, taken away and...
0:37:55 > 0:37:59- Far more ethical.- Far more ethical. - And kind.
0:37:59 > 0:38:04I've put the cavolo nero in there with a touch of water, lots of garlic.
0:38:04 > 0:38:08It tastes like one of those things, you just feel it doing you good.
0:38:08 > 0:38:10- Hot pan.- Hot pan over there.
0:38:10 > 0:38:18Into here, Ainsley, I've got to this point now that we're going to do the veal gently poached...
0:38:18 > 0:38:23Three minutes. A very quick question, chaps. We love to encourage this.
0:38:23 > 0:38:29- This is Carol Pearce. Hello, Carol. - Hello.- It feels frantic, but we only have ten minutes to prepare this.
0:38:29 > 0:38:34- What would you like to ask our chefs?- I'm a bit scared whenever I cook chicken.
0:38:34 > 0:38:40How do you avoid overcooking chicken? Every time I think I'm going to undercook it, I overcook it.
0:38:40 > 0:38:45- Guys, cooking a breast of chicken, what should you do? - I know exactly what you mean.
0:38:45 > 0:38:52The trick with that is to cook it not all of the way through, then finish it off by just resting it.
0:38:52 > 0:38:58So, a chicken breast, normal size, will take about 12 minutes in an oven at about 190 C, Gas 5.
0:38:58 > 0:39:03Then it'll be nearly cooked, but not quite. What's in this oven...? Right, OK.
0:39:03 > 0:39:09Then turn off the oven, leave the door slightly ajar and let it rest for about five minutes.
0:39:09 > 0:39:15It'll finish cooking through, so it'll be moist and succulent and you'll go, "Alex, you're wonderful!"
0:39:15 > 0:39:18Alex, you're wonderful!
0:39:19 > 0:39:23What's she like? Give her a round of applause, ladies and gentlemen!
0:39:23 > 0:39:25OK, three minutes...
0:39:25 > 0:39:30- That cheese just spread. Two minutes to go.- That's OK. We don't mind.
0:39:30 > 0:39:33- How are you going there, Phil? - Are they all your plates?
0:39:33 > 0:39:37- No, you can have this one. - What can we do for you now?
0:39:37 > 0:39:43Can you make one of those lovely bouquets of herbs with some chives and tie it all up?
0:39:43 > 0:39:47- I just need a tea towel of some description.- OK, right...
0:39:47 > 0:39:50- Can I borrow a tea towel? - There we are, tea towels there.
0:39:50 > 0:39:54Here I've got this ragout. See all these wonderful colours here?
0:39:54 > 0:39:59The veal is barely cooked through and it's like I was saying about the chicken.
0:39:59 > 0:40:04We'll let it finish off by resting. These colours here bring it to life.
0:40:04 > 0:40:09In this case, the Swiss... I keep saying "Swiss chard". The cavolo nero is just barely cooked.
0:40:09 > 0:40:13Over here, I've got the veal that I pan-fried.
0:40:13 > 0:40:17Here I've got mushrooms sauteed, deglazed the pan with brandy.
0:40:17 > 0:40:22This goes over the top like that. Oh, that's so good and creamy!
0:40:22 > 0:40:26- OK, one minute to go. - Because that's so creamy,
0:40:26 > 0:40:29we need something over here to balance that.
0:40:29 > 0:40:34So here you've got the garlic. That's gonna ward off the vampires.
0:40:34 > 0:40:37About 50 seconds to go. I'll cool this down for you.
0:40:37 > 0:40:43That's gonna give you a lovely contrast in terms of texture, taste and all sorts of other things.
0:40:43 > 0:40:47- What have we got left here? - Got about 40 seconds to go, Chef.
0:40:47 > 0:40:52- Let's keep this going.- How are you going there, Phil?- I'm fine.
0:40:52 > 0:40:57We will get there. OK, 30 seconds to go. Come on, we can do this.
0:40:57 > 0:41:02- Where's my cheesy thing? - There we are. Sorry about that. It ran away.- That's cool.
0:41:02 > 0:41:07I suppose we should have used Parmesan or something like that.
0:41:07 > 0:41:11- We didn't have any.- Faggot of herbs, where do you want it?- Over here.
0:41:11 > 0:41:13Here we go.
0:41:13 > 0:41:16AINSLEY AND AUDIENCE: Ten, nine, eight, seven,
0:41:16 > 0:41:19six, five, four,
0:41:19 > 0:41:22three, two, one...
0:41:22 > 0:41:25- Stop cooking! - APPLAUSE
0:41:25 > 0:41:29Well done. Oscar, come and join us.
0:41:30 > 0:41:34- Give him a round of applause. - APPLAUSE
0:41:34 > 0:41:37- Very, very nice indeed.- Oh, my!
0:41:37 > 0:41:39Oscar, you saw us rushing around.
0:41:39 > 0:41:45You'll have more time when you're not over the other side of the world to prepare such wonderful food.
0:41:45 > 0:41:50- Please have a bit of a try. - Which one shall I start with? - Start over here.
0:41:50 > 0:41:54I've pan-fried the mushrooms, deglazed the pan with brandy,
0:41:54 > 0:41:57added cream, boiled it down and added chives.
0:41:57 > 0:42:03On the side here, you've got the very healthy cavolo nero with garlic, just steamed. How's that?
0:42:03 > 0:42:09- Very good.- Over here, if you just taste it cos I've got some capers in there as well...
0:42:09 > 0:42:13This is my ten-minute blanquette. It's "blanquette", not "blanket".
0:42:13 > 0:42:15So this is a stew.
0:42:15 > 0:42:19Classic French where I've poached the veal
0:42:19 > 0:42:23in the cream sauce with the capers and added the tomatoes and potatoes.
0:42:23 > 0:42:26- What do you think?- This is Phil's.
0:42:26 > 0:42:31We beat out the veal, put a lot of herbs in there, a few capers, a bit of cheese.
0:42:31 > 0:42:37We roasted it, so it's still pink, the cheese is just melting, with an intense red wine and butter sauce.
0:42:37 > 0:42:42- What's your verdict then, Oscar? - Can you come over and cook in my place?
0:42:42 > 0:42:46I can, but you've got to tell me who your clients are first!
0:42:46 > 0:42:52He set us a bit of a challenge and, boys, I think you did exceptionally well. Very nice indeed.
0:42:52 > 0:42:58- APPLAUSE - Let's welcome back the Nolan girls. Come and join us, Linda and Bernie.
0:42:58 > 0:43:00Stand round here a little bit.
0:43:00 > 0:43:04- Wow!- Thank you for joining us, ladies and gentlemen.
0:43:04 > 0:43:10We've run out of time, but join us again soon for more cooking and inspiration on Ready Steady Cook.
0:43:10 > 0:43:14- From all of us here, take care, bye-bye.- Bye!
0:43:30 > 0:43:34Subtitles by Subtext for Red Bee Media Ltd 2009
0:43:34 > 0:43:37Email subtitling@bbc.co.uk