Episode 7 Ready Steady Cook


Episode 7

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Transcript


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CHEERING AND APPLAUSE

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How are you, ladies and gentlemen? Thank you very much for coming along.

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Thank you for joining us too. Welcome to Ready Steady Cook.

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If I said to you, "I'm in the mood for dancing and romancing," what would you be thinking?

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Yes, we have the Nolan Sisters here today. Let's welcome them along with our chefs.

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In the Green Kitchen, joining chef Phil Vickery, we have the gorgeous Linda Nolan!

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APPLAUSE

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And in the Red Kitchen with chef Alex Mackay, Bernie Nolan!

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APPLAUSE

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-I'm still dancing to that number.

-You did so well.

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-How are you, Linda?

-I'm great. How are you?

-Great. Do you have dinner parties?

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-I have people around every day except Tuesdays.

-Why's that?

-Because the Chinese is shut.

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-Are you really like that? You need a takeaway?

-Absolutely.

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-Tip out your bag. Phil, I wonder what you've got to cook today?

-I've been good, I think.

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-Let me help you.

-Thank you.

-There you go.

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-That's nice.

-Isn't that gorgeous? I have some beautiful lamb chops,

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spinach, sweet potato, carrots and a pair of plums.

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-There's nothing wrong with a pair of plums.

-There certainly isn't.

-Depends what our chefs do with it.

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-How much did it cost you?

-£7.26. Didn't even spend the whole lot.

-Bistro bag today.

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Phil's already touching it. That means he's thinking.

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-What do you think, Chef?

-I reckon lamb chops two ways.

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We'll probably do one with a spiced crust, make some kebabs with the other one, take the fillet out.

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The sweet potato I might cook fondant-style with chicken stock and glazed on top with butter.

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Half the carrots we might just roast, the other half we might glaze with oranges and butter.

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The spinach, I'm not worried about that at the moment.

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-Plums - I might do some sort of pudding...

-Plum crumble?

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I might do a sponge or something like that, upside down.

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-We just like the word "something".

-Upside-down muffin.

-Upside-down plum muffin. What more can you ask for?

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-AUDIENCE: Ooh!

-They like that! What about you?

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-I can't wait.

-A lovely bag. Good bit of shopping there.

-Thank you.

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But for the moment, it's Linda and Phil!

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APPLAUSE

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-Bernie, how are you?

-All right. How are you?

-Good to have you here.

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We'll talk a bit later about you all going back on tour, reuniting.

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-It's very exciting.

-What about the cooking department? Are you good?

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I like cooking, but my husband is the cook. He's brilliant. I'm trying to get him on other programmes to cook.

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-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.

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-We eat very well. We hardly have any takeaways.

-You're having a dig. Lin, she don't have takeaways!

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I know. I love going to their house.

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-Tip your bag out. Let's see what you've got. Alex, how are you doing?

-I'm good, thanks.

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I have a whole sea bass, some leeks,

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some baby chestnut mushrooms, pine nuts, vine tomatoes and a potato.

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-Fantastic!

-How much did all that cost you?

-It cost me £2...£7.40.

-£2?!

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-That would've been a miracle!

-That was 1963 prices!

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-£7.40.

-£7.40. Delightful bag. I think so, but what about our chef?

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It's absolutely tremendous. Sea bass is one of my favourite fish. I love tomatoes.

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And mushrooms and pine nuts.

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We can do a really lovely, crisp-skin sea bass with one fillet.

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I'm gonna do a warm tomato salad and with these and some basil, make a pesto sauce.

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Then on the other side, we'll take the skin off and braise it on top of some mushrooms and leeks.

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Then we'll do a vegetarian number, so we'll make some potato pancakes.

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On top of that, little roasted tomatoes with some mushrooms and pine nuts stuffed inside.

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-Wow, lovely!

-Does that sound impressive?

-That sounds great.

-Who needs plums?

-Exactly!

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-Bernie and Alex!

-Thank you. APPLAUSE

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Fabulous ideas all to be created in 20 minutes or less, ladies and gentlemen,

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when I say ready, steady, cook!

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-Oh, Mr Harriott!

-Phil, you've got your favourite, the old carrot tops!

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-I love 'em.

-When did this frugalness set in, Phil?

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I was a young boy, a young apprentice,

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and we were always taught to waste nothing.

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-OK.

-And even now, if I'm on telly,

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and I waste something, I don't scrape out the tin properly or whatever,

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my mum gets on the phone and says, "You're so wasteful!"

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So that's at the back of my mind.

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-Am I passing this down to Linda?

-The carrots and the spud, please, Ains.

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-OK, there we are.

-Isn't that gorgeous?

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Are you good at using things up or do you cut it off and throw it away?

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Um, well...

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You know, I use all the canned stuff up.

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-No, I do try and not...

-You scrape out the can.

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I do try and not throw it away because I hate wasting food.

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I don't think any of us set out to throw it away. Occasionally, you just get a little bit rushed.

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-What are we starting with?

-I'll put butter and white wine into a pan with a chicken stock cube.

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I don't have one. I'll use a beef stock cube instead.

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I'll pop that into there and bring that to the boil.

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We'll cut the sweet potato into thin wedges and poach it in butter and white wine.

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-Lovely.

-Fondant-style.

-If you don't use white wine, you can use a bit of stock without the wine?

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-Absolutely. Grape juice works really well.

-Lovely.

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Then we're going to cut these plums in half,

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twist them like that, leave the stone in there.

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-It's quite nice in there. It looks quite rustic.

-Exactly.

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They'll be face down into there, caramel, we put the plums into there,

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make a very soft batter using self-raising flour, eggs, milk,

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-put it on top and whack it in the oven for 12 minutes.

-Is that like a clafoutis?

-A clafoutis/muffin.

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-Ooh!

-Ooh!

-That's it. He's going, "Ooh, muffin, I like that!"

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-How are you getting on?

-I think I'm OK.

-So what was Mum's cooking like?

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-You were growing up at home in Ireland. Six sisters?

-Six girls, two boys.

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-Wow!

-And we moved to Blackpool in '64. Coleen was born in Blackpool.

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Mum was a great cook, but she was a plain cook.

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-Every Saturday, we had a pot of stew.

-Traditional Irish stew?

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-Yeah. Well, she didn't use lamb. She thought lamb was too fatty, so we had stewing steak.

-That's quite nice.

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The great thing about Mum was she did different things for us.

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I'm gonna ask your sis what was her favourite in a moment, but what was your favourite?

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-I loved her bacon and cabbage.

-Boiled bacon and cabbage?

-With new potatoes.

-Was it with gravy?

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-No.

-Or parsley sauce?

-No.

-Just nice, moist bits of bacon?

-And cabbage well done.

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Bernie, what was your favourite?

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Mum cooked different dishes for all of you. What was your favourite?

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My mum's Irish stew. You couldn't beat it. To this day, we'll all do it every Saturday in our own homes.

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< It's just a family thing.

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-Bernie's a great cook.

-You can't get Irish stew at a takeaway.

-No.

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If I go to her house, I bring home Tupperware.

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-That's what we like.

-Where's the bin?

-Just there, my love.

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-Just in time for Phil to show us what he's doing.

-Right. These are kebabs. We'll spice these up.

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What I've got here... I'll get these potatoes in a second.

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What I've got here is a mixture of mustard seeds and coriander seeds, which we'll just gently toast.

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-Just to release the oils a little bit?

-Absolutely.

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-It becomes very aromatic. Anything else in there?

-The mistake people make is they burn them.

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-Be very careful.

-Gentle heat. We always talk about that.

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Don't put it on a fierce heat. It burns it and you get that burnt taste.

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-You just had a lovely close-up of that. Chef, I'll come back and see you.

-Thank you very much.

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It's all coming together really well here. 16 minutes to go.

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We've got beautiful sea bass here and I'm sure Alex is gonna show us exactly what to do with it.

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-How's it going?

-Very well. Can I show you what to do with your fish?

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When you've got a whole fish that you want to do in different ways such as I do...

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It's already been scaled for me. Get the fishmonger to do that.

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Get the fishmonger to take the guts out as well.

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-Then cut underneath the head.

-I'll come round here, Chef, make it a bit easier for you.

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Run a very sharp knife down the backbone, then you just caress the flesh away from the bone.

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You're cutting down towards the bone,

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the idea being, if you slip, you're not gonna cut into the fish.

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-And it cooks very quick too.

-You need an extremely sharp knife.

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This is farmed sea bass, so this is sustainable and cooks very, very quickly.

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Bernie, have you ever boned out a fish?

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No, my husband does that de-scaling and all of that. He's got tweezers to get all the bones out.

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I just want to tell you, Bernie, I don't have any little tweezers,

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-so you might have to navigate the odd bone.

-But you've got a lovely personality!

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-What have you got in that pan there, Chef?

-Over here?

-Yeah.

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I will reveal all. In this pan I've got some mushrooms and onions.

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And what I've done there, I've just softened them with some butter.

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That's gonna be what I call my "fond de braisage".

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This is the base upon which I'm going to braise this fillet of fish.

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I'll just show you quickly how to skin it here.

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-Get some purchase at the end, then you move the skin, rather than the fish.

-OK.

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If you've got one bit that's thick and a bit that's thin like that,

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-fold the fish underneath, so it's the same thickness all the way through.

-Nice little tip.

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That's what you always get on Ready Steady Cook.

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If you want to cook fish healthily, rather than poaching it where you lose a lot of flavour,

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take the fish, pop it on top of your mushrooms and your onions or just some onions or garlic.

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That way, the fish cooks and the juices from the fish mingle with the juices of the onions and so forth.

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-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.

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-A little bit of mingling...

-Ainsley, shut up. Is it better to cook the fish with the skin on?

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-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.

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Over here, you need to get cracking and stop cuddling Ainsley.

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Pop in about a third of those pine nuts into your pesto, then some extra virgin olive oil.

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-Do you want extra virgin olive oil in there too, Chef? Pop that in there.

-A third?

-Yeah.

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-And plenty of oil.

-Put that lid on top.

-Is that enough?

-That looks great.

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-I've put the garlic, the basil, pesto and the pine nuts.

-I understand you really like garlic?

-I love it.

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-We eat it raw in our house.

-I bet you don't have any vampires then!

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12 minutes to go. Let's look at that puree.

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What about when you toured all over the world, Bernie?

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Did you have a favourite place like Japan?

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I loved Japan very much, but I don't like sushi and also we went to a green tea ceremony.

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They dressed us in kimonos, which took about an hour, and those funny little shoes.

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Then they gave us green tea, which wasn't so bad, with this little cake.

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I thought, "Lovely, we're starving!" It tasted like something you'd find in a field. I don't mean plants.

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-It was absolutely vile. And we were all going, "Hmm..."

-You have to stay there and eat it, don't you?

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-But they have amazing delicacies, very good for your internals.

-Yeah, they're very healthy, lots of fish.

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-What was the best hit you had in Japan?

-# I'm in the mood for... #

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-Would you like to hear it in Japanese?

-Yeah.

-The girls said, "Let's do it in Japanese..."

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-Are you ready for this, Lin?

-I said, "What a great idea..."

-Can you sing it in Japanese?

-Shut up!

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SINGS "I'm In The Mood For Dancing" IN JAPANESE

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-You see?

-Hey!

-APPLAUSE

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-Fantastic.

-Thank you.

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Chef, what about your pesto here? Are you happy with that consistency?

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I'm absolutely delighted. That's brilliant.

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-Now you know how to do it. It's got so many uses.

-I love that.

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Is that enough potatoes? It's going brown.

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You need to mix that up with some salt and grate a bit more, please.

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-Grate about another third of that.

-Why are you blanching your spring onions?

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-These are little leeks.

-OK, baby leeks.

-I'm cooking them through.

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Then once they're completely cooked through, this is the thing with leeks,

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-I'm going to toss them with a bit of butter and some fresh chervil.

-Beautiful.

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Some really lovely ideas there.

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Ladies and gentlemen, the recipes are always available on our website.

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-Phil, how's it going?

-We're going quite well.

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-Busy, busy, busy.

-The soup's cooking away nicely there.

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I've got my spiced kebabs cooking away. I just put paprika and chilli on those two.

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I'm cooking this down now with the other spices roasting on top.

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I'll whack that into the oven.

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-Are you all right? Any problems?

-I need a little board to put the oranges on.

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We'll pop that into a bowl for you. Let's get rid of all of that.

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-What about the garlic, Chef?

-Into the soup and into the spinach.

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I'll show you this quickly cos it'll burn. There's the caramel. There goes the muffin mix.

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-The mixture touches the side.

-Lovely.

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-Eggs, self-raising flour, milk. Keep your fingers crossed.

-You want to try that recipe!

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-That should cook in ten minutes, which is a good job!

-No problem at all.

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OK, Chef. And those carrots, very simple.

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I've got some cumin on there. We'll finish it with lots of lime juice, some coriander.

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Here are the tops of the carrots. I hate waste, as I said.

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Here we've got sweet potatoes, carrots, spinach and garlic, two stock cubes.

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At the last second, I'll blitz in the almost dill flavour of the carrot tops and make a chunky soup.

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-Sorry, I dropped the orange.

-Don't worry, love. Here we are.

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-Are you a big fan of Ready Steady Cook?

-I love it. You've got to try.

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When you're on the go all the time like you guys were...

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-You performed with some of the real greats like Frank Sinatra.

-That's right.

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We did his European tour in '75, we did the Royal Variety Performance.

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We went to New York with Engelbert Humperdinck, we did the Cliff Richard series. We've had a great career.

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-You're back on tour now.

-It's been unbelievable. We've been overwhelmed by the response from the audience.

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We've got our album out.

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And it's just fabulous. It's given me a new lease of life.

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What was it like when you all branched out?

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You've got a Guinness World Record for four sisters in...?

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Four siblings playing the same leading role in a West End musical, which was Blood Brothers.

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-Willy Russell's Blood Brothers. Do you remember that?

-No.

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-Not your thing?

-No.

-You were never a man of class, were you?

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Whose side are you on?

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-Sorry. I meant him.

-These are fiery Irish girls. Don't mess with them.

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-Of course I remember it!

-I've already been told off!

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I've put the whole orange over this. Was that the idea or just half of it?

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I think... Who cares?

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-I've done it.

-A bit of salt and pepper in there. Mix that up for me. Nice little salad there.

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-OK, Phil, let's go over this one.

-This is creamed spinach.

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As a young boy, it was a classic dish.

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-A very famous man used to come to our restaurant on Saturdays.

-Go on, tell us who it was.

-No, I can't.

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-We won't tell anyone.

-His name is Mr Saatchi.

-Mr Saatchi.

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He used to have chicken and creamed spinach. Every Saturday. That's why we cooked it all the time.

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-I like creamy garlic spinach.

-There's garlic and nutmeg in there.

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Lovely. I put a hint of garlic in there too for you, Chef.

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-If that cooks in time, we'll blitz it up and thicken it, a bit like Chinese style.

-OK.

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The oven's pretty full up here. There's my kebabs.

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-The fondant, Ains...

-How's that pud doing? Looking good, Phil?

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-Yeah.

-We won't pull the pud out. We'd love to show it to you, but that needs to keep cooking in there.

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Just under six minutes to go, so enough time for those carrot tops to cook down, the pud to rise up.

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-Everything will look really beautiful.

-Mix it up. Hands?

-No.

-Get your hands in there.

-All right.

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-Lovely.

-I thought you might tell me off if I put my hands in.

-If they're clean, no problem.

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They are clean. I washed my hands... Yesterday!

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"I'll wash them in the dressing!"

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Ainsley, the fondant potatoes are looking good.

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-I'll chop some rosemary.

-Any particular secret?

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-One or two people have problems with their fondant. Often there's not enough stock in there.

-Exactly.

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They've got to absorb all that lovely flavour and the butter glazes them on top.

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That's the secret - absorbing and glazing at the same time.

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-Lovely.

-And it will homogenise, a bit like a... What do you call it?

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-Homogenise like a...?

-Butter sauce.

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-OK.

-This is looking good.

-Is that mixed enough for you, Chef?

-It is.

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-Fantastic.

-Wow!

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That food just speaks for itself sometimes when you look at food like this.

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Let's go and check out the sea bass, see how that's getting on.

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-I've got my star helper over here.

-Is she doing a wonderful job?

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Yes. I'll take you from the top and show you what she's done.

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I did this bit. This is my broth. I'm not quite sure what I'm using it for now.

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It's a broth you can poach sea bass in, which is onion, fish stock, potato and garlic.

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-OK, Chef.

-Over here...

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Bernie has done this bit. She's grated the potato and carefully squeezed it out in a tea towel,

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then put it into an extremely hot, non-stick pan, pressed it down, and I'm just gonna toss it for you.

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If you don't squeeze it out, you get a moist centre. If you squeeze it out, it'll be lovely and crispy.

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Absolutely. The other really good tip here is, at this stage,

0:19:110:19:15

pop some fresh butter around the outside, as much or as little as you like,

0:19:150:19:20

then finish it off in the oven.

0:19:200:19:23

That way, you've got no danger of burning it. Can I show you this bit?

0:19:230:19:28

Here, rather than start the fish on the skin side to get a crispy skin,

0:19:280:19:32

I started it on the flesh side, don't score the fish, for 30 seconds. That firms it up.

0:19:320:19:38

-Then you turn it over and it doesn't jump back up again.

-So it doesn't curl.

0:19:380:19:43

-See how beautiful that is?

-You can recreate something for the old man.

0:19:430:19:48

I might impress him when I get home.

0:19:480:19:50

I've learnt about rosti because he always messes up his rosti, if you'll excuse the expression!

0:19:500:19:57

-What was it like for you playing Blood Brothers?

-It was wonderful.

0:19:570:20:01

It was the first major role I've played as an actress and...

0:20:010:20:05

Were you nervous at the time? You'd gone from being superstar performers with your family.

0:20:050:20:11

If I'm right, weren't your parents also performers?

0:20:110:20:15

That's how they met. Tommy and Maureen Nolan, Sweethearts Of Song, that was their name.

0:20:150:20:20

I was very nervous. On the opening night, after about ten seconds, something went wrong with the sound.

0:20:200:20:26

-We had to start again, so that was really scary.

-You think, "Was it me?"

-"Was I that bad?"

0:20:260:20:32

But we got through it and I did three and a half years on tour and in the West End. It was really great.

0:20:320:20:38

-Then you went on from there to perform in...

-Brookside, The Bill.

0:20:380:20:42

I've just done the world premiere of Flashdance, which was amazing.

0:20:420:20:46

Yeah, yeah, you're fabulous(!) >

0:20:460:20:49

And I'm about to do pantomime in Dunstable.

0:20:490:20:52

-She's doing pantomime too.

-She's the Fairy Godmother this year. She'll be pulling the coach next year!

0:20:520:20:58

LAUGHTER

0:20:580:21:00

That's very funny. It's not like you to be funny.

0:21:000:21:04

Hey!

0:21:040:21:06

-It's sisters, innit? Sisterly love.

-Yeah, that's the best thing about being sisters. You can have a go.

0:21:060:21:12

You love each other, so you know it's just a joke. Usually!

0:21:120:21:16

-You row, you give it a day.

-We row all the time. Everyone rows.

0:21:160:21:20

Sisters row all the time. We've had a great time. We're so excited about this tour.

0:21:200:21:25

-We feel very fortunate.

-It's been fab talking to you.

-And you.

-About a minute, 20 seconds to go.

0:21:250:21:31

Not much time.

0:21:310:21:33

Our chefs can start thinking about how they're gonna get that food on to the plates.

0:21:330:21:39

That's gonna influence our studio audience here.

0:21:390:21:43

I think we should leave them and let them get on with it. OK, guys, one minute to go.

0:21:430:21:48

-Look at that!

-Maybe a bit of extra virgin olive oil as well.

0:21:510:21:56

-50 seconds.

-That's completely up to you how you do that.

0:21:560:22:00

You're testing me now. Where is the olive oil?

0:22:000:22:03

40 seconds.

0:22:050:22:07

-Where is the olive oil?

-It's just behind you.

0:22:070:22:10

Just look at this food and think about it - less than £7.50! This is a bistro bag.

0:22:100:22:17

You're doing a bit of entertaining, you've got some absolutely wonderful dishes here

0:22:170:22:22

and you can get them all on the website. Check it out.

0:22:220:22:26

-20 seconds.

-20 seconds.

0:22:260:22:29

Finish that off, then bring that back.

0:22:290:22:32

OK, guys, let's help them count down.

0:22:320:22:35

AINSLEY AND AUDIENCE: Ten, nine, eight, seven,

0:22:350:22:40

six, five, four,

0:22:400:22:43

three, two, one...

0:22:430:22:46

Stop cooking!

0:22:460:22:49

APPLAUSE

0:22:490:22:52

Wow, wow, wow!

0:22:540:22:56

How exciting was that? Let's check out today's menu.

0:22:560:22:59

In the Green Kitchen, Phil and Linda have prepared Linda's sweet potato, carrot top and coriander soup,

0:22:590:23:06

spice-crusted lamb chops with fondant sweet potatoes, creamed spinach with nutmeg and garlic,

0:23:060:23:12

chilli lamb kebabs with spice-roasted carrots

0:23:120:23:15

and finally, caramel plum muffin with double cream.

0:23:150:23:19

Over in the Red Kitchen, Alex and Bernie have been equally busy.

0:23:190:23:23

We start with braised sea bass with leeks and mushroom a la creme,

0:23:230:23:27

pan-fried sea bass with poached leeks, pesto and tomato sauce,

0:23:270:23:31

a potato pancake, stuffed baby vegetables with a tomato vinaigrette

0:23:310:23:35

and finally, Bernie's sea bass with tomato, pine nuts and pesto dressing.

0:23:350:23:40

APPLAUSE

0:23:400:23:43

Well, it all looks delicious, doesn't it?

0:23:430:23:46

-What about the tasting? Are you ready for this, Linda?

-I'm worn out cooking.

-It's hard work.

0:23:460:23:52

-Straight into the old soup.

-The soup.

0:23:520:23:56

The soup, Ains, we didn't waste anything,

0:23:560:23:59

so we've got sweet potato, carrot, lots of garlic, stock cube,

0:23:590:24:03

and the carrot tops which have a dill, aniseed flavour.

0:24:030:24:07

No waste. My mum would be very happy with that.

0:24:070:24:10

Over here, we've got a spiced lamb chop which we gently roasted in the oven,

0:24:100:24:16

on sweet potatoes that are cooked in a bit of butter, white wine and stock.

0:24:160:24:21

The sauce emulsifies together with all the bits and pieces.

0:24:210:24:24

A bit of yogurt to calm it down.

0:24:240:24:27

Then we've got some paprika across the limes there which you could spread on as well.

0:24:270:24:32

-Did you like the soup?

-Oh!

-I'll have a taste of that actually.

0:24:320:24:36

The soup was fabulous. I'm a big lover of soups.

0:24:360:24:40

That is gorgeous. I'm glad you put that on because it is spicy.

0:24:400:24:44

It's gorgeous, so tender.

0:24:440:24:47

-Have some creamed spinach.

-Finished with lemon, so it doesn't lose its colour. Bit of garlic in there.

0:24:470:24:53

-Nice tip again.

-Spicy lamb kebabs here with lots and lots of chilli.

0:24:530:24:57

I used hardly any oil, but the fat has caramelised to give it a lovely, deep flavour.

0:24:570:25:03

More people would eat spinach if it was creamed like that.

0:25:030:25:06

I think the same way too. We see it as this kind of, you know...

0:25:060:25:11

-That is so tender!

-The lamb almost bastes it, so it's like breast of lamb, it's delicious.

-But so quick!

0:25:110:25:17

-Finally, our plum caramel muffin which we'll put a little bit of cream on.

-Not for me(!)

0:25:170:25:23

-Are you passing?

-Yeah(!)

0:25:230:25:26

-Get that fork down there, Phil.

-There you go.

-Be careful it's not too hot, my darling.

0:25:260:25:32

-The caramel's set slightly, but look at that, girl.

-Go for it, girl.

0:25:320:25:36

-I'll dip it in the cream.

-It might be hot, be careful.

0:25:360:25:39

-Just nod if you love it.

-Oh, I absolutely... I love you!

0:25:390:25:43

Oh! Phil and Linda!

0:25:430:25:46

-APPLAUSE

-Thank you.

-Absolutely delicious.

0:25:460:25:50

-Bernie, baby! Look at all the lovely colours! And you've learnt to cook a few things.

-I have learnt...

0:25:500:25:56

-LOUD SNEEZE Bless you!

-Are you all right there?

0:25:560:25:59

I just got a bit of spice up my nose. I apologise.

0:25:590:26:02

-She just wants to win.

-She's trying to sabotage this for us.

0:26:020:26:06

-Pick up your cutlery. Get stuck in.

-I'll start you from over here.

0:26:060:26:11

The sea bass is braised on top of mushrooms and onions.

0:26:110:26:15

-I used the cooking juices to make a cream sauce, then put some of the leeks through there.

-Hmm!

0:26:150:26:21

The cream and the sea bass together are so beautiful and the leeks just add that certain little kick.

0:26:210:26:27

The mushrooms are gorgeous too.

0:26:270:26:29

It all cooks together and becomes one dish.

0:26:290:26:33

Over here, that was the pan-fried sea bass you did, nice crispy skin.

0:26:330:26:37

-And the pesto.

-And the pesto that you also did. Gosh, did I do anything?

0:26:370:26:41

And the tomato sauce around the outside - just tomato paste with stock and olive oil.

0:26:410:26:46

The taste of the tomato mixed with the garlic of the pesto and the sea bass together, it's divine!

0:26:460:26:52

-Over here is my little stuffed vegetables - tomatoes and mushrooms.

-That's what you called me earlier!

0:26:520:26:58

-A stuffed vegetable(!)

-They were roasted, then I stuffed them with onions and garlic,

0:26:580:27:04

then put them back through the oven with some olive oil and lemon juice.

0:27:040:27:09

-Then chopped-up tomatoes, finely sliced leeks.

-It just looks so stunning on a plate.

0:27:090:27:14

-It tastes unbelievably stunning. It's amazing.

-I'm tasting now. Take it away.

0:27:140:27:19

This is the one thing my husband messes up, so I can show him now. How does the rosti taste?

0:27:190:27:25

Crisp on the outside, soft, succulent within. Delicious.

0:27:250:27:28

-And this last...

-There you go.

-It's perfect.

-Tell us what you did here.

0:27:280:27:33

This is sea bass pan-fried again with sliced tomatoes, pine nuts, pesto and chervil on the top.

0:27:330:27:39

-Look how beautiful it looks!

-Ladies and gentlemen, Alex and Bernie!

0:27:390:27:44

APPLAUSE

0:27:440:27:46

What are they like? What are both of those sisters like?

0:27:460:27:51

Once again, it's down to our studio audience to decide who is gonna win.

0:27:510:27:55

Will it be a Green Kitchen win with Phil and Linda or a Red Kitchen win with Alex and Bernie?

0:27:550:28:01

The choice is yours, so pick up those keypads and will you all...vote now?

0:28:010:28:06

Let's have a look. I think it's gonna be close today. Both chefs have done a remarkable job.

0:28:060:28:12

Lots of lovely originality and ideas too.

0:28:120:28:15

OK, computer, sort this out. It looks green. Is it green?

0:28:150:28:19

Who's won today's 20-minute challenge? You can see it's a Green Kitchen win!

0:28:190:28:26

APPLAUSE

0:28:260:28:28

I thought it would be a lot, lot closer than that, but you are today's Ready Steady Cook winner.

0:28:300:28:37

I cannot tell you how thrilled I am. I have a mug at home. Everybody goes, "Did you win?" I go, "No, I lost."

0:28:370:28:43

-Now I'll get the mug and the plate together.

-We want to make a donation towards your favourite charity.

0:28:430:28:50

Thank you. It's for the TramShed Theatre School in Blackpool.

0:28:500:28:54

It's a fabulous group that allow every child, no matter what their circumstances are, to have a go.

0:28:540:29:00

-Brilliant. Thanks very much indeed. Well done, Phil.

-Thank you.

-APPLAUSE

0:29:000:29:06

Just because your sister's got a mug, you should have one too.

0:29:060:29:10

I need more mugs in my house. They're all broken.

0:29:100:29:14

-I've had a ball. I've learnt so much today.

-These are "Mackay mugs".

0:29:140:29:19

-Don't be like that, Chef. Wasn't that food lovely?

-It was lovely.

0:29:190:29:24

Mine was obviously better!

0:29:240:29:27

Let's hear it for the Nolan Sisters - Bernie and, of course, the lovely Linda!

0:29:270:29:32

CHEERING AND APPLAUSE

0:29:320:29:35

Time for the Quickie Bag Challenge.

0:29:350:29:37

With me today, ladies and gentlemen, is top tailor Oscar Udeshi.

0:29:400:29:45

What would you like our chefs to do?

0:29:450:29:48

As I travel a lot, I have very little time for cooking,

0:29:480:29:51

but when I do, I like French food and I'd like to pick up a few pointers and discover some new things.

0:29:510:29:58

-Give us your ingredients over here. Lots of French stuff going on in there?

-Oh, yes.

0:29:580:30:03

Absolute pleasure having you. Come over and have a bit of a try soon. Oscar Udeshi!

0:30:030:30:09

APPLAUSE

0:30:090:30:11

OK, boys...

0:30:120:30:15

Food with a French flair to it, so he can get home from his busy day,

0:30:160:30:21

cutting all sorts of delightful silk fabric for famous footballers all over the world...

0:30:210:30:27

Swiss gruyere there, a veal escalope, wild mushrooms,

0:30:270:30:30

plum tomatoes, a bit of chard, cognac, capers...

0:30:300:30:34

-Are these Anya tatties?

-Yeah.

-What's that?

-Cavolo nero.

0:30:340:30:38

-Black cabbage.

-It's Italian.

-A bit close to the Italian border.

0:30:380:30:42

What do you think, Phil?

0:30:420:30:44

It's a nice bag. That's veal, isn't it? I don't know...

0:30:450:30:50

The French don't use a lot of spices either. They like rich, heavy foods.

0:30:500:30:55

So I think I might do a little veal ragout, finished with cream and a bit of cavolo nero.

0:30:550:31:00

The potatoes we'll probably saute lyonnaise-style with a bit of onion and olive oil.

0:31:000:31:06

With the mushrooms we might make a mushroom ragout

0:31:060:31:09

and serve that on a bit of cavolo nero sauteed, so a very, very rich, intense mushroom sauce.

0:31:090:31:16

The cognac, we'll just drink that.

0:31:160:31:18

The cheese, we might do a croque monsieur, something like that.

0:31:180:31:22

-Very French.

-OK, lots of lovely French ideas.

0:31:220:31:26

-Let's see if Alex can extend that even further.

-Allo.

0:31:260:31:30

-Comment allez-vous?

-Tres bien. Tres bien, merci.

0:31:300:31:34

-With the veal...

-Je t'aime.

-Tu m'aimes?

0:31:340:31:38

He loves me. What can I say? If we cut that in half and do one bit rolled up with chopped herbs inside,

0:31:380:31:44

the other side we can pan-fry with a mushroom cream sauce. Any good so far?

0:31:440:31:50

We have to do some sort of a blanquette, a ragout,

0:31:500:31:53

so I'll take little bits of the veal with tomatoes, mushrooms and potatoes.

0:31:530:31:58

Then the cheese, with that we'll make cheese crisps. Alors, les crisps au fromage.

0:31:580:32:04

-C'est tres bon, ca.

-Tres bon.

0:32:040:32:06

-OK.

-Very impressive.

0:32:060:32:09

I was gonna say in French "time to vote now", but you wouldn't understand.

0:32:090:32:14

-I don't know how to say it. Ladies and gentlemen...

-Votez maintenant.

0:32:140:32:18

-FRENCH ACCENT:

-Please pick up your keypads...

0:32:180:32:21

-It's like Allo Allo.

-And will you all vote now?

0:32:220:32:26

Let's have a look, ladies and gentlemen. OK, green for Phil, red for Alex.

0:32:260:32:32

Let's see what our audience have decided on.

0:32:320:32:36

The boards are filled with lights. It looks predominantly red. Computer, sort this out.

0:32:360:32:41

Alex is excited. Has he won? He has. It's a Red Kitchen win!

0:32:410:32:46

Your cooking time starts now, Chef.

0:32:460:32:48

Phil, cut the veal into paupiettes, lots of herbs, rolled up like that.

0:32:480:32:52

-You prepare the mushrooms, Ainsley.

-In a sauce or what, Chef?

0:32:520:32:56

-Just prepare them, then we'll decide what we'll do with them exactly.

-OK.

0:32:560:33:00

I'll get some pans on the stove, that one and that one.

0:33:000:33:04

And we're good to go.

0:33:040:33:07

You chop in the middle there, Ainsley, and I'll chop over here.

0:33:070:33:11

I grow cavolo nero and it's fantastic, but to prepare it, you need to pull the stalks off.

0:33:110:33:17

These stalks get quite hard. You just want the top bit. Pull it like that and take the bottoms off.

0:33:170:33:23

-Oscar, looking good so far?

-Yeah.

-It's sort of tailor-made cavolo nero.

0:33:230:33:28

-I'll pull some of that off like that, then we'll need to get these crisps on.

-Did you vote for Alex?

0:33:280:33:34

-Yeah.

-There's no point in saying no at this stage.

0:33:340:33:38

-Poor Phil's gonna completely destroy your veal now.

-Put some cheese in the middle too, Phil.

-Yes, sir.

0:33:380:33:44

OK, Chef... Lovely.

0:33:440:33:47

-What pans for the mushrooms?

-You've got them sliced up. Can you put more butter in this pan?

-Yes, Chef.

0:33:470:33:54

And the one in the middle I'll get really hot.

0:33:540:33:57

After that, Ainsley, can you grab one of those non-stick trays and make me three...

0:33:570:34:02

-There's one there.

-And make you what, Chef?

0:34:020:34:06

Three cheese biscuits. These are the cheesy crisps.

0:34:060:34:10

Rather than grating the Parmesan or mucking about with a grater, pop it in a blender and whizz it around.

0:34:100:34:16

-If you can do like this... Can I put you there?

-You certainly may.

0:34:160:34:20

-Thank you very much.

-No problem at all.

-I'll put that down there and away we go.

0:34:200:34:25

-Oscar, do you get any time to cook at all?

-Hardly ever.

0:34:250:34:29

-Just enough time to make a quick pasta.

-What do you rely on?

0:34:290:34:34

-Takeaways or do you always end up in fine restaurants with some of your exclusive clients?

-Sometimes.

0:34:340:34:40

Other times, it ends up driving to a factory in the middle of nowhere, the truck stop and petrol station.

0:34:400:34:47

What type of places do you normally end up? You say factories. They're often out of town, aren't they?

0:34:470:34:53

If you go to Milan, it's not in the heart of the city.

0:34:530:34:57

No, it's close to the airport. It's literally in the middle of nowhere.

0:34:570:35:02

They probably choose it on purpose. "Let's find a place that's as far away as possible from civilisation!"

0:35:020:35:08

Once they said, "Let's go for lunch," and we went to the petrol station.

0:35:080:35:13

It was the only place within six miles.

0:35:130:35:16

Obviously, you've dressed some of the most exclusive clients from around the globe.

0:35:160:35:22

-Any hints you'd like to sort of share with us?

-My lips are sealed.

0:35:220:35:27

If you don't tell us, we're not gonna give you anything to eat!

0:35:270:35:31

I believe in the old-fashioned virtues of trade.

0:35:310:35:35

-If we give him something nice to eat, we can at least get a waistcoat out of it?

-What about that veal?

0:35:350:35:41

-Are you gonna use that up, Chef?

-Yes. This is gonna go in my ragout.

0:35:410:35:45

-A couple of minutes gone already.

-How time flies!

0:35:450:35:49

I'm gonna cut this into little pieces. Instead of frying this, I'll pop it in at the last minute.

0:35:490:35:55

In this pan, I've got onions, tomatoes, potatoes, some stock.

0:35:550:36:00

-Six minutes.

-OK, lid back on.

0:36:000:36:02

Then we're gonna pop the veal in at the very last minute.

0:36:020:36:06

OK, lovely. All right, straight into the oven with this one, Chef.

0:36:060:36:11

What's that over there that you've got, Ainsley...?

0:36:110:36:14

-Lovely.

-And the other thing too, I think it's very important to serve it very, very pink.

0:36:140:36:20

We need another pan. We're a bit short of pans. There's another one over there.

0:36:200:36:25

-OK, what next? Anything else I can do for you?

-Yes, I need you, please, my friend, to do some toast.

0:36:250:36:32

-Can you do some toast?

-Lovely.

-Les toasts, s'il vous plait.

0:36:320:36:36

-Le pain est la-bas.

-OK, no problem at all.

0:36:360:36:39

-Ains, Ains...

-Yes, what would you like, Phil?

-Did you see what I put inside the veal?

0:36:390:36:44

I put a big chunk of Gruyere cheese, a lot of herbs and a few capers and whacked it in the oven.

0:36:440:36:50

I'll cook it, so the cheese just starts to fall out of it. I don't want to go too mad on that.

0:36:500:36:56

Then the sauce here, which is capers, lots and lots of red wine, a pinch of sugar

0:36:560:37:02

and lots of butter.

0:37:020:37:04

-Really rich French food.

-Yes, we're going for that today.

0:37:040:37:08

We're not mucking about now, Ains.

0:37:080:37:10

So, Phil, how do we know that we're getting veal humanely reared?

0:37:100:37:15

Well, if you go into your butcher's or you go to your department store or wherever you shop...

0:37:150:37:21

-Sorry.

-Sorry.

0:37:210:37:23

..you will see, generally speaking, veal.

0:37:230:37:26

Normal veal can come from Europe, from Hungary...

0:37:260:37:30

-Can you peel some garlic?

-Yes, I can. ..from Holland.

0:37:300:37:33

-If it says "red veal", that means...

-Watch out, guys. Whoa!

0:37:330:37:37

..that it has been reared outdoors with its mother.

0:37:370:37:42

So it's had a bit of a life.

0:37:420:37:44

They used to put them in crates, almost force-feed them on milk, never see daylight, appalling.

0:37:440:37:50

"Red veal", it lives with its mother for up to a year, taken away and...

0:37:500:37:55

-Far more ethical.

-Far more ethical.

-And kind.

0:37:550:37:59

I've put the cavolo nero in there with a touch of water, lots of garlic.

0:37:590:38:04

It tastes like one of those things, you just feel it doing you good.

0:38:040:38:08

-Hot pan.

-Hot pan over there.

0:38:080:38:10

Into here, Ainsley, I've got to this point now that we're going to do the veal gently poached...

0:38:100:38:18

Three minutes. A very quick question, chaps. We love to encourage this.

0:38:180:38:23

-This is Carol Pearce. Hello, Carol.

-Hello.

-It feels frantic, but we only have ten minutes to prepare this.

0:38:230:38:29

-What would you like to ask our chefs?

-I'm a bit scared whenever I cook chicken.

0:38:290:38:34

How do you avoid overcooking chicken? Every time I think I'm going to undercook it, I overcook it.

0:38:340:38:40

-Guys, cooking a breast of chicken, what should you do?

-I know exactly what you mean.

0:38:400:38:45

The trick with that is to cook it not all of the way through, then finish it off by just resting it.

0:38:450:38:52

So, a chicken breast, normal size, will take about 12 minutes in an oven at about 190 C, Gas 5.

0:38:520:38:58

Then it'll be nearly cooked, but not quite. What's in this oven...? Right, OK.

0:38:580:39:03

Then turn off the oven, leave the door slightly ajar and let it rest for about five minutes.

0:39:030:39:09

It'll finish cooking through, so it'll be moist and succulent and you'll go, "Alex, you're wonderful!"

0:39:090:39:15

Alex, you're wonderful!

0:39:150:39:18

What's she like? Give her a round of applause, ladies and gentlemen!

0:39:190:39:23

OK, three minutes...

0:39:230:39:25

-That cheese just spread. Two minutes to go.

-That's OK. We don't mind.

0:39:250:39:30

-How are you going there, Phil?

-Are they all your plates?

0:39:300:39:33

-No, you can have this one.

-What can we do for you now?

0:39:330:39:37

Can you make one of those lovely bouquets of herbs with some chives and tie it all up?

0:39:370:39:43

-I just need a tea towel of some description.

-OK, right...

0:39:430:39:47

-Can I borrow a tea towel?

-There we are, tea towels there.

0:39:470:39:50

Here I've got this ragout. See all these wonderful colours here?

0:39:500:39:54

The veal is barely cooked through and it's like I was saying about the chicken.

0:39:540:39:59

We'll let it finish off by resting. These colours here bring it to life.

0:39:590:40:04

In this case, the Swiss... I keep saying "Swiss chard". The cavolo nero is just barely cooked.

0:40:040:40:09

Over here, I've got the veal that I pan-fried.

0:40:090:40:13

Here I've got mushrooms sauteed, deglazed the pan with brandy.

0:40:130:40:17

This goes over the top like that. Oh, that's so good and creamy!

0:40:170:40:22

-OK, one minute to go.

-Because that's so creamy,

0:40:220:40:26

we need something over here to balance that.

0:40:260:40:29

So here you've got the garlic. That's gonna ward off the vampires.

0:40:290:40:34

About 50 seconds to go. I'll cool this down for you.

0:40:340:40:37

That's gonna give you a lovely contrast in terms of texture, taste and all sorts of other things.

0:40:370:40:43

-What have we got left here?

-Got about 40 seconds to go, Chef.

0:40:430:40:47

-Let's keep this going.

-How are you going there, Phil?

-I'm fine.

0:40:470:40:52

We will get there. OK, 30 seconds to go. Come on, we can do this.

0:40:520:40:57

-Where's my cheesy thing?

-There we are. Sorry about that. It ran away.

-That's cool.

0:40:570:41:02

I suppose we should have used Parmesan or something like that.

0:41:020:41:07

-We didn't have any.

-Faggot of herbs, where do you want it?

-Over here.

0:41:070:41:11

Here we go.

0:41:110:41:13

AINSLEY AND AUDIENCE: Ten, nine, eight, seven,

0:41:130:41:16

six, five, four,

0:41:160:41:19

three, two, one...

0:41:190:41:22

-Stop cooking!

-APPLAUSE

0:41:220:41:25

Well done. Oscar, come and join us.

0:41:250:41:29

-Give him a round of applause.

-APPLAUSE

0:41:300:41:34

-Very, very nice indeed.

-Oh, my!

0:41:340:41:37

Oscar, you saw us rushing around.

0:41:370:41:39

You'll have more time when you're not over the other side of the world to prepare such wonderful food.

0:41:390:41:45

-Please have a bit of a try.

-Which one shall I start with?

-Start over here.

0:41:450:41:50

I've pan-fried the mushrooms, deglazed the pan with brandy,

0:41:500:41:54

added cream, boiled it down and added chives.

0:41:540:41:57

On the side here, you've got the very healthy cavolo nero with garlic, just steamed. How's that?

0:41:570:42:03

-Very good.

-Over here, if you just taste it cos I've got some capers in there as well...

0:42:030:42:09

This is my ten-minute blanquette. It's "blanquette", not "blanket".

0:42:090:42:13

So this is a stew.

0:42:130:42:15

Classic French where I've poached the veal

0:42:150:42:19

in the cream sauce with the capers and added the tomatoes and potatoes.

0:42:190:42:23

-What do you think?

-This is Phil's.

0:42:230:42:26

We beat out the veal, put a lot of herbs in there, a few capers, a bit of cheese.

0:42:260:42:31

We roasted it, so it's still pink, the cheese is just melting, with an intense red wine and butter sauce.

0:42:310:42:37

-What's your verdict then, Oscar?

-Can you come over and cook in my place?

0:42:370:42:42

I can, but you've got to tell me who your clients are first!

0:42:420:42:46

He set us a bit of a challenge and, boys, I think you did exceptionally well. Very nice indeed.

0:42:460:42:52

-APPLAUSE

-Let's welcome back the Nolan girls. Come and join us, Linda and Bernie.

0:42:520:42:58

Stand round here a little bit.

0:42:580:43:00

-Wow!

-Thank you for joining us, ladies and gentlemen.

0:43:000:43:04

We've run out of time, but join us again soon for more cooking and inspiration on Ready Steady Cook.

0:43:040:43:10

-From all of us here, take care, bye-bye.

-Bye!

0:43:100:43:14

Subtitles by Subtext for Red Bee Media Ltd 2009

0:43:300:43:34

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0:43:340:43:37

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