0:00:10 > 0:00:13CHEERING AND APPLAUSE
0:00:21 > 0:00:23Thank you.
0:00:23 > 0:00:26Thank you very much indeed. Wonderful. Whoo!
0:00:26 > 0:00:29Hello, everybody, and welcome to Ready Steady Cook.
0:00:29 > 0:00:33If you're looking for ideas for supper, you've come to the right place.
0:00:33 > 0:00:35And I guarantee you one or two laughs too. Why?
0:00:35 > 0:00:38You're about to find out, as we welcome in the red kitchen
0:00:38 > 0:00:42with chef, Nick Nairn, it's comedian, Dave Spikey!
0:00:42 > 0:00:44CHEERING AND APPLAUSE
0:00:48 > 0:00:54And in the green kitchen with chef, James Tanner, we have Kay Spikey, Dave's wife!
0:01:00 > 0:01:05- How are you, mate?- I'm all right. - What can I say - comedian, a writer, a scientist.
0:01:05 > 0:01:07- Well, yes.- Don't tell me you're good in the kitchen as well!
0:01:07 > 0:01:10I'm not bad. I'm a sort of enthusiastic amateur.
0:01:10 > 0:01:16- That's really good.- I like me cooking, I find it very therapeutic. Just chill out, glass of wine.
0:01:16 > 0:01:20- Because we're vegetarian, maybe, we just take a bit more time in... - But...
0:01:20 > 0:01:22LAUGHTER
0:01:22 > 0:01:23Wake up, Nick, wake up!
0:01:23 > 0:01:26- He'll be all right. - Vegetarian!
0:01:26 > 0:01:27Not a very good one for you.
0:01:27 > 0:01:30You're a man, you like your meat and fish, don't you?
0:01:30 > 0:01:33- Go on then, come on, Dave. Surprise us.- You want it now? OK. - Go on.
0:01:33 > 0:01:37- There you go. - I see, you weren't joking.
0:01:37 > 0:01:39- A-ha!- So what do you think? - It's vegetarian.
0:01:39 > 0:01:41- It is. Got your tofu... - Tofu, yeah.
0:01:41 > 0:01:45- Tofu, yeah.- I got rice... Tofu's great...
0:01:45 > 0:01:49Trust me, I like, it will absorb whatever sauces or flavours you're doing.
0:01:49 > 0:01:55Spinach for the... I like the juice cos it's very healthy for you, the green veg, the antioxidants.
0:01:55 > 0:01:56I love a bit of cheese.
0:01:56 > 0:01:59And you find out more about that, cos when you don't eat meat or fish
0:01:59 > 0:02:02you think, where am I going to get my nutrients from?
0:02:02 > 0:02:05And it's sort of this thing with a meal that you need a focus for it.
0:02:05 > 0:02:08When you've got rid of the meat you need something to chew on,
0:02:08 > 0:02:11you need a central piece of the meal, so tofu or mushrooms or whatever.
0:02:11 > 0:02:13Brilliant. How much did you spend?
0:02:13 > 0:02:16Five pounds and one penny.
0:02:16 > 0:02:18- Wow.- Hang on.- OK. - You can't have that.
0:02:18 > 0:02:20LAUGHTER
0:02:20 > 0:02:24Five pounds. Five pounds. Five pounds exactly.
0:02:24 > 0:02:25OK. What do you think, Nick?
0:02:25 > 0:02:30I was kind of looking for the fish, but I can't find it(!)
0:02:30 > 0:02:32Tofu, I'm going to go with you on the tofu thing.
0:02:32 > 0:02:38I'm not a great fan of the tofu, but it is a great vehicle for carrying flavours.
0:02:38 > 0:02:41We'll marinate some of it, char-grill. I think we'll do a rice stir-fry.
0:02:41 > 0:02:46A bit of veg and stuff like that. We'll stuff some of these with the Gruyere,
0:02:46 > 0:02:48breadcrumbs and maybe some crunchy nuts in there.
0:02:48 > 0:02:55There's a nice soup in there. I always try and get a little soup in. It's kind of easy.
0:02:55 > 0:02:59What about the red pepper? I love red pepper, but it just tastes of red pepper.
0:02:59 > 0:03:02- In sweet-and-sour, or curry. - You could have stuffed it,
0:03:02 > 0:03:05but now you've snapped the top off we can do nothing with it.
0:03:05 > 0:03:07You can stuff that quite easily, my friend(!)
0:03:07 > 0:03:08LAUGHTER
0:03:08 > 0:03:13I'm sure you could. For the moment, ladies and gentlemen, Dave and Nick.
0:03:15 > 0:03:17- Hello, Kay.- Hello.
0:03:17 > 0:03:20- How are you?- All right. - Good to have you on the programme.
0:03:20 > 0:03:24- Good. Who's the better one in the kitchen, you or Dave? - I think Dave.- Is he?
0:03:24 > 0:03:26We both cook, but I think he's slightly better.
0:03:26 > 0:03:29He's is a man that you've known for a very long time, since you were 11?
0:03:29 > 0:03:34- Yes, that's right.- It's quite extraordinary. Lovely story, we'll tell you about that later.
0:03:34 > 0:03:37Let's see what type of produce you brought along today.
0:03:38 > 0:03:42All right, then. Go on, spill the beans.
0:03:42 > 0:03:47So, well erm, obviously a vegetarian, so aubergine. You need something main, don't you, really?
0:03:47 > 0:03:53Aubergines are lovely. A lot of people don't really take to them, but I love them. Fantastic.
0:03:53 > 0:03:56And cheese, because we need the protein, obviously, but I love cheese.
0:03:56 > 0:04:00Any sorts of cheese, but especially a Manchego...
0:04:00 > 0:04:05Obviously we got to Spain a lot and it's quite a common cheese in Spain.
0:04:05 > 0:04:09And these, this is so tasty and creamy. I love that.
0:04:09 > 0:04:13A bit of spinach in the tagliatelle and, you know, pine nuts.
0:04:13 > 0:04:16Usually on a salad, but I don't really know what else.
0:04:16 > 0:04:19There's lots of ideas. Something to jazz it up. Tomatoes.
0:04:19 > 0:04:22You've got two different types of what they would say "eggplant".
0:04:22 > 0:04:26And the Gorgonzola too. I love that. How much did it cost you?
0:04:26 > 0:04:30- £5.05.- We're not going to worry about that.- I'm sorry.- Here, look.
0:04:30 > 0:04:33Let's take that out. Five pounds, there you go.
0:04:33 > 0:04:35Get rid of that. What do you think, Chef?
0:04:35 > 0:04:38It's a good bag. Good basic things to start off with
0:04:38 > 0:04:39and I've got the stores as well.
0:04:39 > 0:04:45But I like aubergine as well. Aubergine and Gorgonzola go, to me, well. It sucks up that flavour.
0:04:45 > 0:04:47I might spice things up a bit. Do you like spice?
0:04:47 > 0:04:51- I love spice. - Maybe you'd like a bit of chilli in there and stuff like that.
0:04:51 > 0:04:53Maybe some lemon courgettes, tagliatelle.
0:04:53 > 0:04:57We can do a cheese sauce, Gorgonzola creamy cheese sauce. Touch of lemon in there.
0:04:57 > 0:05:00And maybe split it and do a pine nut crust
0:05:00 > 0:05:02with a tomato sauce with the Manchego
0:05:02 > 0:05:04I think will work well. Almost like a tomato chutney.
0:05:04 > 0:05:07- Mm-mm!- Sounds fantastic. Yeah. - Does it sound good?
0:05:07 > 0:05:11- Really good.- Have you got a sweet tooth?- I haven't. More of a savoury.
0:05:11 > 0:05:16- Really?- Yeah.- You could have winked at him, he'd have made something from the larder.- There you go.
0:05:16 > 0:05:19- Not to worry.- Who knows?- You happy with that?- I'm very happy.
0:05:19 > 0:05:22Kay and of course you, James.
0:05:22 > 0:05:24- All right?- Yeah.
0:05:24 > 0:05:27So we all know what happens now, we give our chefs 20 minutes
0:05:27 > 0:05:31to come up with those fabulous ideas, when I say ready, steady, let's cook.
0:05:32 > 0:05:36OK, guys, time is of the essence.
0:05:36 > 0:05:37NICK GROANS
0:05:37 > 0:05:42- Ooh!- There you go.- So, what are you going to make in it, Chef?
0:05:42 > 0:05:47I'm just going to make some breadcrumbs. If you could open that tofu for me.
0:05:47 > 0:05:49There's an onion in the fridge. Your board's here, Dave.
0:05:49 > 0:05:56- If you could finely slice the onion. What kind of knife would you like? - I like a sharp one.
0:05:56 > 0:06:01- A sharp knife is always a good thing to have.- There are some here, are these all right?- Yeah.
0:06:01 > 0:06:03Pick your weapon!
0:06:03 > 0:06:07- I want to get these pans on, early doors.- Lovely.- And get the rice.
0:06:07 > 0:06:13Nick, I remember not only at your cook school do you come up with fabulous vegetarian recipes,
0:06:13 > 0:06:15but when I was at the restaurant before,
0:06:15 > 0:06:20so why do you have that bit of a "Ooh, no, vegetarian!" when you're so good at cooking it?
0:06:20 > 0:06:21Erm, it's...
0:06:21 > 0:06:24I don't know. I think, I just I spend so much time
0:06:24 > 0:06:28researching and working with Scottish producers, you know,
0:06:28 > 0:06:30in the fish industry and in the meat industry as well,
0:06:30 > 0:06:35that I lose sight sometimes of the wonderful possibilities for vegetarian cooking.
0:06:35 > 0:06:41I'm a bit sniffy about it sometimes, but the truth is, vegetarian cooking can be really, really exciting.
0:06:41 > 0:06:44And one of the things, with the garden at home, Holly's a great gardener
0:06:44 > 0:06:47and we get fantastic veggies from the garden.
0:06:47 > 0:06:50When they're really spanking fresh, they're some of the best things you'll eat.
0:06:50 > 0:06:55But you need to work a little with the seasons I think, with veggies as well.
0:06:55 > 0:07:00Things when they're in season tend to taste better. Asparagus, during the asparagus season.
0:07:00 > 0:07:04Try not to use it outside of the English or the Scottish asparagus season.
0:07:04 > 0:07:07Spikey, I've got to say, you were very quick chopping up those onions.
0:07:07 > 0:07:12- I tell you what. I've got the technique.- Is it, really? Technique, sharp knife.
0:07:12 > 0:07:15Right. Could we get that in here, in a bit of butter in there
0:07:15 > 0:07:18for the base for the spinach soup, Dave, that would be fantastic.
0:07:18 > 0:07:20It's always like this at the beginning.
0:07:20 > 0:07:23It's like when you go to the shops, come back and you tip out your ingredients,
0:07:23 > 0:07:25and you're thinking, "I want to get started".
0:07:25 > 0:07:30So give our chefs a few minutes then, bang, it all starts coming together.
0:07:30 > 0:07:33How are you bringing things together here, Chef?
0:07:33 > 0:07:37We've got onion, some garlic. Aubergine's like a sponge, so it really soaks it up.
0:07:37 > 0:07:40- You've got to be careful of that. - Definitely.- OK.
0:07:40 > 0:07:45Also, I've kept some of the skin deliberately off, because it can turn a bit bitter
0:07:45 > 0:07:48and I don't want it to be bitter, so if you just take back half of the skin,
0:07:48 > 0:07:53put the rest in, you get that little tartness, where you don't get bitterness, there's a difference.
0:07:53 > 0:07:58When it gets started to get a little bit brown and old, if you're an aubergine lover -
0:07:58 > 0:08:04when you start getting those brown marks, that's when it starts getting bitter, so do be careful of that.
0:08:04 > 0:08:06Do you ever salt your aubergine?
0:08:06 > 0:08:07If I had time you would do.
0:08:07 > 0:08:10You extract the moisture off it, wash it off and wring it out.
0:08:10 > 0:08:15Then it really sucks in big flavour if you're using different oils and that kind of thing.
0:08:15 > 0:08:19- I'm using a bit of curry powder, a bit of chilli... - Three minutes gone.
0:08:19 > 0:08:21Kay's very good at chopping quickly.
0:08:21 > 0:08:22KAY LAUGHS
0:08:22 > 0:08:28She's very good at chopping things up. What about you, Kay, do you always salt your aubergine?
0:08:28 > 0:08:33I do. Yes. I find it tastes a little bit bitter if I don't, normally.
0:08:33 > 0:08:35But we haven't got time for that.
0:08:35 > 0:08:38- Yeah, I love aubergine. - Beautiful.
0:08:38 > 0:08:42You look like a very good sous chef. You're just chopping things up.
0:08:42 > 0:08:45Does Dave tell you, "Hurry up, hurry up," when he's cooking?
0:08:45 > 0:08:49No, I don't do his, I don't do his chopping for him. I do chopping when I'm cooking.
0:08:49 > 0:08:53Really? Oh, good for you! That's what we like, a bit of independence.
0:08:53 > 0:08:59So you're heating that, tomato puree, loads of spices, a little bit of the old veggie stock there.
0:08:59 > 0:09:01Veg stock going in, now it's important
0:09:01 > 0:09:04to cook the tomato puree out, that way it won't be too harsh.
0:09:04 > 0:09:07So, I'm going to leave that for a minute and let it cook through.
0:09:07 > 0:09:10After it's cooked through, addition of water, no salt,
0:09:10 > 0:09:15because the veg stock cube's very salty, so I don't want to overcomplicate things.
0:09:15 > 0:09:19- You'll taste it anyway.- Loads of herbs at the end. Lovely. Sorted.
0:09:19 > 0:09:23- So where did this relationship actually begin? Was it at school? - Yes.
0:09:23 > 0:09:28We knew each other at school and we were sort of friends-ish, but not really very close.
0:09:28 > 0:09:32- Were you in the same class at all? - No, we just sort of, you know...
0:09:32 > 0:09:36Had a little wave. And of course after that, you started to work together.
0:09:36 > 0:09:40We started to work in the laboratory at Bolton Hospital,
0:09:40 > 0:09:43and we did the rounds together as juniors,
0:09:43 > 0:09:46where you are in one lab learning the trade, and then you move on
0:09:46 > 0:09:50and we lost contact a little bit but we were still in the same...
0:09:50 > 0:09:56- What were you actually doing in the laboratory?- For 35 years I worked in blood transfusion...- Wow.
0:09:56 > 0:10:00..cross-matching blood, and Dave was in haematology, so we were
0:10:00 > 0:10:04in the next lab to each other so we knew each other very well, and all the dos together.
0:10:04 > 0:10:08Then suddenly, the man that later becomes your husband,
0:10:08 > 0:10:12ends up as one of the best comedians in the country. Was that difficult for you to accept?
0:10:12 > 0:10:16Suddenly you're walking down the road, I know what it's like with my missus,
0:10:16 > 0:10:19you walk down it and people recognise you.
0:10:19 > 0:10:22It can be. I mean, some of the time it can be quite, you know...
0:10:22 > 0:10:24You feel like saying...
0:10:24 > 0:10:30The worst one was when we were having a romantic, candlelit meal on Valentine's Day,
0:10:30 > 0:10:32and someone came and sat with us, you know.
0:10:32 > 0:10:37- Spent about an hour chatting to us. - Oh, get lost. You don't quite know how to do it, do you?
0:10:37 > 0:10:43- Caramelising the pine nuts, Chef. Tell us what's going on. - Normally you wouldn't do this...
0:10:43 > 0:10:45Kay, could you put the tomatoes in that pan?
0:10:45 > 0:10:47Very hot, be careful, hot oil, hot oil.
0:10:47 > 0:10:53OK, right, now here, look caramel, very hot pan, no oil, nothing else.
0:10:53 > 0:10:57I'm going to leave the nuts here. Give them a shake around, that releases the oils.
0:10:57 > 0:11:03- OK.- OK. - I'm going to grab myself a tray, and I've got some non-stick mat.
0:11:03 > 0:11:08OK, if not, get yourself a flat surface and rub some oil onto the worktop and it won't stick.
0:11:08 > 0:11:11But obviously this is going to do the job for me.
0:11:11 > 0:11:16Now usually you wouldn't use pine nuts in a dessert, but with caramel it works really well.
0:11:16 > 0:11:21You get wonderful nuttiness obviously, with the oil, but more importantly added to caramel.
0:11:21 > 0:11:25Here we got a cocoa custard which is good-quality cocoa,
0:11:25 > 0:11:27milk, cream, a few eggs in there.
0:11:27 > 0:11:33If you can start putting this butter, Kay, use a pastry brush. I'll get you a pastry brush.
0:11:33 > 0:11:34Butter that bread.
0:11:34 > 0:11:38We're going to do a pan cocoa bread and butter pudding, pine nut crust or brittle.
0:11:38 > 0:11:40- Ooh! - AUDIENCE "OOHS" SOFTLY
0:11:40 > 0:11:42Ooh! Yeah.
0:11:42 > 0:11:46It didn't excite them that much. They weren't ooh-ing that much.
0:11:46 > 0:11:51They weren't ooh-ing. Perhaps they'll be ooh-ing down this end for Nick.
0:11:51 > 0:11:53Have you got any ooh-ing stuff going on?
0:11:53 > 0:11:55Yeah, we have lots of ooh-ing stuff.
0:11:55 > 0:11:58We've got vegetables. Ooh!
0:11:58 > 0:12:01- AUDIENCE "OOHS" - Oh, look at that! You've got them on your side.
0:12:01 > 0:12:05You've got at least 20 Red Tomatoes votes coming up.
0:12:05 > 0:12:09We've got some croutons in the oven for the top of the soup.
0:12:09 > 0:12:11The rice is just coming to the boil.
0:12:11 > 0:12:12This is the base for the soup.
0:12:12 > 0:12:15Dave's chopped up the onion, a bit of garlic, a bit of butter.
0:12:15 > 0:12:18- He's very quick, isn't he? - He's very good. I like him.
0:12:18 > 0:12:21A lot of the chefs like to have people who come onto the programme
0:12:21 > 0:12:25and just get on with it, really enjoy their whole cooking art.
0:12:25 > 0:12:27And that really does make a big difference.
0:12:27 > 0:12:29Right, different marinade for that.
0:12:29 > 0:12:32We're going to do an orange marinade for this, orange...
0:12:32 > 0:12:35So zest of the oranges with that zester there.
0:12:35 > 0:12:36Do you want a bowl there, mate?
0:12:36 > 0:12:40Lovely. So you've got a bowl, are you happy? Here we are.
0:12:40 > 0:12:44- A nice cloth, you can wipe your hands on that.- That's lovely. - Lovely.
0:12:44 > 0:12:48- So, how much of this orange?- He wants you to grate the zest straight into the bowl.- All of it?
0:12:48 > 0:12:51A bit of olive oil, a bit of chilli, a bit of garlic.
0:12:51 > 0:12:52I'll get you the chilli and garlic.
0:12:52 > 0:12:55It's similar to the other one, except it's got orange.
0:12:55 > 0:12:59- OK. How much chilli? Just a few, a little pinch, Chef? - Yeah, a pinch.
0:12:59 > 0:13:03A pinch in there. What was food like for you growing up then, Dave?
0:13:03 > 0:13:09Pretty basic, usual stuff. I wasn't a vegetarian then. My dad used to be very inventive in the kitchen.
0:13:09 > 0:13:12We used to have meat and potato pie with a vegetable soup on it.
0:13:12 > 0:13:14LAUGHTER
0:13:14 > 0:13:17- Beautiful.- He just poured it on the top.- Poured in on the top and warmed it up.
0:13:17 > 0:13:22Went down to the chippy most the time. Chips and mushy peas. Mushy peas are lovely.
0:13:22 > 0:13:24- You like mushy peas? - AUDIENCE: Yeah!
0:13:24 > 0:13:27If you do them well, real mushy peas... How do you do your mushy peas?
0:13:27 > 0:13:29I buy them in a tin.
0:13:29 > 0:13:30LAUGHTER
0:13:30 > 0:13:31Oh, fantastic.
0:13:31 > 0:13:34We still go to the chippy now, it's sort of a tradition.
0:13:34 > 0:13:38Do you have, when you're with your missus, you went to the pub and you fancied some chips on the way home?
0:13:38 > 0:13:42Do you say, "Do you want chips?" "No, I've had a big tea, I'm all right."
0:13:42 > 0:13:45I say, "I'm having a bag, have some." "I'm all right.
0:13:45 > 0:13:49"Are you sure? I'm having some." "No. I'll just have some of yours." Whoa!
0:13:49 > 0:13:53- No, they're MY chips. - They're my chips. Absolutely.
0:13:53 > 0:13:59How did the comedy stuff start, because I've been hearing from Kay, both of you used to work in a lab.
0:13:59 > 0:14:04Life was meandering along, one minute you're in a white coat looking at slides,
0:14:04 > 0:14:08and the next minute you're performing next to Jack Dee and Eddie Izzard.
0:14:08 > 0:14:10I've always been interested in comedy.
0:14:10 > 0:14:15- My dad was a great comedy fan, you know, radio comedy...- Halfway.
0:14:15 > 0:14:18- Carry on.- Do you remember... I've just squashed that.
0:14:18 > 0:14:21You know The Navy Lark, Round the Horne, radio comedy?
0:14:21 > 0:14:25I grew up with eating my meat and potato pie, with my soup,
0:14:25 > 0:14:27listening to The Navy Lark and all that.
0:14:27 > 0:14:32I just always was surrounded by it, and whenever I was at school, the teachers would say,
0:14:32 > 0:14:36"Great essay, but why has it always got an element of comedy?" It was something I naturally did.
0:14:36 > 0:14:38Is it wanting to be liked?
0:14:38 > 0:14:40Sometimes, some of the comedians say,
0:14:40 > 0:14:45at school, when they first started, you want to make people happy, you want to be liked.
0:14:45 > 0:14:47We had a...not really, I don't know, we had a lad...
0:14:47 > 0:14:51People get asked that a lot. "Were you the class clown?" And I wasn't really.
0:14:51 > 0:14:56We had a lad at school and he was just a natural clown. He had big, sticky-out ears,
0:14:56 > 0:15:00some kids have big, sticky out ears, he had a massive nose, and big clinic glasses.
0:15:00 > 0:15:06So when he looked at you, he looked like a VW Beetle with doors open. He was an incredible-looking lad.
0:15:06 > 0:15:09But, he had a nut allergy, this is interesting,
0:15:09 > 0:15:13and his parents made him wear a badge all the way through school, that said "no nuts".
0:15:13 > 0:15:16LAUGHTER
0:15:16 > 0:15:17That's just wrong!
0:15:19 > 0:15:23Oh, lovely, lovely, lovely. OK, Nick, tell us what you're doing.
0:15:23 > 0:15:26We're getting the marinated tofu nicely coloured up in the pan.
0:15:26 > 0:15:28Nice hot pan, bit of olive oil in there.
0:15:28 > 0:15:31- Is that for here, Nick?- Yes, it is. Yes.- There you go.
0:15:31 > 0:15:35And it's so important to introduce big flavours into tofu.
0:15:35 > 0:15:39- Yeah, cos, it's not bland, but it's a little light on flavour.- OK.
0:15:39 > 0:15:43And in the oven we've got the croutons for the soup, which should be just about ready.
0:15:43 > 0:15:47- Does that look OK? - Lovely. And you've got the Gruyere cheese on top of that?
0:15:47 > 0:15:50Yep, a bit of Gruyere on there. Let this cool down.
0:15:50 > 0:15:54And we're going to char-grill the other pieces of tofu
0:15:54 > 0:15:56that's marinating, Dave's just doing there.
0:15:56 > 0:15:59As soon as that's marinated, plenty of salt and pepper.
0:15:59 > 0:16:02OK, there you go. You add salt and pepper.
0:16:02 > 0:16:05And this is, tell us, remind us what's in there again.
0:16:05 > 0:16:10We've got the tofu, we've got the zest of the orange, salt and pepper, chilli, garlic. Mm! Olive oil.
0:16:10 > 0:16:16Just look at that, can I just rub that around and show everybody. Look at all those lovely colours.
0:16:16 > 0:16:18Look at that, ladies and gentlemen.
0:16:18 > 0:16:20Really, really yummy and smells delicious.
0:16:20 > 0:16:24Straight into your pan there. Absolutely lovely.
0:16:24 > 0:16:27I'll just rinse my fingers and I'll be out of here.
0:16:27 > 0:16:28Fantastic.
0:16:28 > 0:16:31OK. Very good indeed. I'll come back in a moment.
0:16:31 > 0:16:34OK? And we'll talk about all sorts of interesting things.
0:16:34 > 0:16:38It's great, isn't it? Sometimes you can have those vegetarian ingredients,
0:16:38 > 0:16:42doesn't mean the food's going to be bland. I keep reminding people.
0:16:42 > 0:16:45In restaurants now, they're much better.
0:16:45 > 0:16:49What about your restaurant? Do you make sure the vegetarians are catered for?
0:16:49 > 0:16:54Very much so. Nowadays, a lot more people are vegetarian and have got dietary requirements.
0:16:54 > 0:16:58- So now, we do complete tasting menus for vegetarians.- Oh, really?!
0:16:58 > 0:17:01- You do the whole hog? - Seven-course tasting menu.
0:17:01 > 0:17:05The curry is cooked down and we've got the different spices in there.
0:17:05 > 0:17:08I finished it with herbs at the end otherwise it's going to turn bitter.
0:17:08 > 0:17:11- Over here we've got... - Look at that, Kay. Not too greasy.
0:17:11 > 0:17:14Sometimes it can be a little bit greasy, but that looks lovely.
0:17:14 > 0:17:19We've got courgettes. I'm going to cook this down, get rid of the excess oil
0:17:19 > 0:17:24add a bit of cream and that's going to be a base with lemon and white wine for a pasta dish.
0:17:24 > 0:17:26The other pasta dish, kind of a tomato chutney,
0:17:26 > 0:17:29put basil and mint in at the end. I've got balsamic vinegar in there.
0:17:29 > 0:17:32Sugar in there, pine nuts as well for a bit of crunch.
0:17:32 > 0:17:35And it's nice, sweet tomatoes, really. Sweet tomato chutney.
0:17:35 > 0:17:37I've got the bread-and-butter pudding cooking.
0:17:37 > 0:17:41Kay's done this for me. Now this looks weird and it doesn't look exciting,
0:17:41 > 0:17:45but lemon courgette salad with Gorgonzola.
0:17:45 > 0:17:47You cut your courgettes equal size,
0:17:47 > 0:17:53two parts lemon juice to one part, extra-virgin olive oil, for pepperiness.
0:17:53 > 0:17:55That must be extra-virgin, that's the time you use it.
0:17:55 > 0:17:59- You don't, ooh no, not for cooking on heat, but that way.- OK.
0:17:59 > 0:18:03We're going to add Gorgonzola to it, loads of fine herbs. Do a very simple salad.
0:18:03 > 0:18:07But the strength of the blue cheese with the citric acid works so well.
0:18:07 > 0:18:09Beautiful. Looking forward to that.
0:18:09 > 0:18:13Now I know you guys disappear to Spain sometimes... What did you want, Chef?
0:18:13 > 0:18:17I will need that cream whipping. After you're finished talking.
0:18:17 > 0:18:21- What's it like? Do you have a little place over there? - Yes, in Costa Blanca.
0:18:21 > 0:18:25We've had some fantastic times there. Obviously the weather is great.
0:18:25 > 0:18:30- What about the food when you go out to eat, being a vegetarian? - It's sometimes quite difficult,
0:18:30 > 0:18:35because they're not really geared up for non-meat, non-fish dishes, really.
0:18:35 > 0:18:38Just the odd time... We tend to go for Indian. It sounds ridiculous in Spain.
0:18:38 > 0:18:45- But Indian, or Thai, or Italian. - Share with us some of the problems that you have there.
0:18:45 > 0:18:49We went somewhere once and I asked for a vegetarian pizza,
0:18:49 > 0:18:54and erm, we went to great lengths to say, "Sin carne, sin pescado",
0:18:54 > 0:18:57"no meat, no fish", and they said that's fine.
0:18:57 > 0:18:59We ordered it and I was having extra mushrooms,
0:18:59 > 0:19:04and I said, "I'd really like a bit of chilli on it", because I love spicy food.
0:19:04 > 0:19:09They brought it out and it had a big pile of chilli con carne in the middle of it.
0:19:09 > 0:19:10LAUGHTER
0:19:10 > 0:19:11Which is ridiculous.
0:19:11 > 0:19:16We had to send it back. I sent it back, I'm sure they scraped it off and brought it back.
0:19:16 > 0:19:19Dab it out. Sponge it all up. Oh, very, very nice.
0:19:19 > 0:19:23- Whip your cream. You finished with these, Chef?- Yes, thanks.
0:19:23 > 0:19:28I'll get rid of all of these down here. Four-and-a-half minutes, guys. Coming up for four.
0:19:28 > 0:19:31The Manchego I add now cos I want the fat from it. In with the tomato.
0:19:31 > 0:19:35Manchego and sweet tomato. A lot of people have Manchego with figs.
0:19:35 > 0:19:39So that's my thinking behind this. A really simple pasta dish.
0:19:39 > 0:19:42So here we go, so sheep's milk cheese,
0:19:42 > 0:19:45a very nice strong flavour, works wonderfully with sweet things.
0:19:45 > 0:19:49Normally, you'd have it with stuff like figs, stuff like that.
0:19:49 > 0:19:51But with the sweet tomato chutney it should work wonders.
0:19:51 > 0:19:53Lovely. Nice combination here.
0:19:53 > 0:19:56The aubergine's cooked down, we've learnt about courgettes,
0:19:56 > 0:20:00we've got that lovely caramel and pine nuts, so wow!
0:20:00 > 0:20:03Don't forget, all available on our website...
0:20:04 > 0:20:08Go on the Ready Steady Cook website, all the information's there.
0:20:08 > 0:20:11How to be in the audience, and lots more stuff.
0:20:11 > 0:20:16- OK. Er, how's it going?- A little bed of char-grilled vegetables.- Yeah.
0:20:16 > 0:20:18- They're going to go on here. - Beautiful.- A little there.
0:20:18 > 0:20:22The rest of it is going to go with the rice, for the stir-fried rice.
0:20:22 > 0:20:26It's trying to be economical with pans, double things up.
0:20:26 > 0:20:31Am I right in saying that you're not a vegetarian but you did get turkey for Christmas once?
0:20:31 > 0:20:34I got, no. I got A turkey for Christmas once.
0:20:34 > 0:20:37You see these farms at Christmas and they say, "Pick your own turkey"?
0:20:37 > 0:20:40So I went in and said, "I'll have that one there."
0:20:40 > 0:20:44He said, "Shall I kill it, pluck it and put it in your car?" I went, "Just put it in the car."
0:20:44 > 0:20:48He said, "What?" The boot was full so we had to have it in the passenger seat,
0:20:48 > 0:20:50so I drove home with a turkey in the passenger seat.
0:20:50 > 0:20:53- A live turkey?- A live turkey. And he wouldn't put a belt on(!)
0:20:53 > 0:20:58He just wouldn't put his belt on. He's like, "Go left." I know where I am.
0:20:58 > 0:21:02No, so we saved the turkey for Christmas, called Bertie, and we had him for years.
0:21:02 > 0:21:05- Bertie lived a long and happy life. Yeah, he did.- Aw!
0:21:05 > 0:21:07What are you doing, what are you up to next?
0:21:07 > 0:21:11I'm on tour again, Best Med... It's called the Best Medicine tour.
0:21:11 > 0:21:13Coming to a theatre near you(!) Laughter is the best medicine.
0:21:13 > 0:21:16Which is why, when I was six, I nearly died of diphtheria,
0:21:16 > 0:21:21Erm, "I can't breathe!" "Knock, knock?" "It's not going to work, lad."
0:21:21 > 0:21:26I'm getting out. Go and help Nick. Ladies and gentlemen, let's see our chefs get the food onto the plate.
0:21:26 > 0:21:29Guess what, guys? You've got one minute to go.
0:21:34 > 0:21:39OK, audience, remember you're voting for what the chefs did with the ingredients they were given.
0:21:39 > 0:21:41How creative have these guys been?
0:21:41 > 0:21:44OK, coming up in 40 seconds, now.
0:21:46 > 0:21:50- Actually, I like parsley and dill together.- Yeah, it's a great combo.
0:21:55 > 0:21:59It is surprising, how many of you, ladies and gentlemen, think, "Oh, vegetarian food,
0:21:59 > 0:22:04"you can't do anything with it." Look at the colours, textures and everything else.
0:22:04 > 0:22:07Lots and lots going on. This is what it's all about.
0:22:07 > 0:22:09All available on our website, as I said before.
0:22:09 > 0:22:12OK. 20 seconds to go now, guys.
0:22:12 > 0:22:13- JAMES:- All right, watch this.
0:22:13 > 0:22:17Audience, let's have the countdown, shall we? Here we go.
0:22:17 > 0:22:20Ten, nine, eight,
0:22:20 > 0:22:24seven, six, five,
0:22:24 > 0:22:27four, three, two, one.
0:22:27 > 0:22:30Stop cooking!
0:22:30 > 0:22:33APPLAUSE
0:22:33 > 0:22:35Whoo!
0:22:37 > 0:22:42Wow, great vegetarian food. Let me tell you what's on today's menu.
0:22:42 > 0:22:47In the red kitchen, Nick and Dave have come up with Dave's spinach soup with Gruyere croutons.
0:22:47 > 0:22:50Followed by Asian-style tofu stir-fry with soy, chilli and honey.
0:22:50 > 0:22:54Gruyere and fresh herb-stuffed Romero pepper and mushrooms.
0:22:54 > 0:22:58Spinach salad with cashew nut dressing and cheesy, crispy croutes.
0:22:58 > 0:23:04Char-grilled spiced orange tofu with roasted veg and a timbale of rice and citrus dressing.
0:23:04 > 0:23:07Over in the green kitchen, James and Kay have been equally busy.
0:23:07 > 0:23:11There we have marinated courgettes with lemon, Gorgonzola, and sesame salad.
0:23:11 > 0:23:14Aubergine, chilli and pine nut curry.
0:23:14 > 0:23:17Tagliatelle with sweet tomato chutney and grated Manchego cheese.
0:23:17 > 0:23:21Kay's Gorgonzola courgettes and lemon tagliatelle.
0:23:21 > 0:23:27And finally, chocolate bread-and-butter pudding with vanilla cream and pine nut brittle.
0:23:27 > 0:23:30Both our chefs have come up with some great vegetarian dishes.
0:23:30 > 0:23:35- Now for the taste sensation. - Oh-ho-ho!- OK. Pick up your cutlery, Dave. You get stuck in.
0:23:35 > 0:23:38- Straight into your soup.- My soup.
0:23:38 > 0:23:41- What happened here then? Are you going to explain... - You did make the soup.
0:23:41 > 0:23:45I chopped the onions and I sweated them in butter with some garlic,
0:23:45 > 0:23:50and then we added the spinach and then Nick cooked the rice in vegetable stock
0:23:50 > 0:23:55- and used the water...- You should taste it.- Water from the rice to use as the stock.
0:23:55 > 0:23:58And then whizzed it all together in the blender. I made the soup.
0:23:58 > 0:24:02- And just some pieces of bread with Gruyere and olive oil...- Croutons.
0:24:02 > 0:24:04Croutons. Pieces of bread.
0:24:04 > 0:24:06I hate that, do you? "Pan-fried mushrooms".
0:24:06 > 0:24:10- LAUGHTER - Fry them in a pan?
0:24:10 > 0:24:12That's good. That really is very good.
0:24:12 > 0:24:14OK and er...
0:24:14 > 0:24:19A very simple salad of spinach and red peppers with cashew dressing.
0:24:19 > 0:24:22A little bit of sesame through that.
0:24:22 > 0:24:24A lot of the croutons, so we had them on the side.
0:24:24 > 0:24:27The spinach and cheese croutons were a great mix.
0:24:27 > 0:24:31And then a stir-fry, Asian-style stir-fry
0:24:31 > 0:24:34of marinated, fried tofu,
0:24:34 > 0:24:38and in here we've got soy, and honey, orange, and garlic.
0:24:38 > 0:24:41A bit of ginger in there, lots of fresh coriander and lime juice.
0:24:41 > 0:24:45- So we've got a real sweet and sour...- Is that a first time for something like that, Dave?
0:24:45 > 0:24:49This is the sort of thing that I would make. It explodes a bit more than mine.
0:24:49 > 0:24:53It's the ginger and the chilli together, getting the right balance.
0:24:53 > 0:24:55You've got this lovely seared bit of of tofu.
0:24:55 > 0:25:01Dave marinated this with a kind of garlic and orange oil marinade.
0:25:01 > 0:25:04A little chilli in there, then char-grill that so it's crispy.
0:25:04 > 0:25:09A little bit of the roast veggies underneath. The mushrooms and peppers and wilted spinach.
0:25:09 > 0:25:12- Do you like that. - I do love timbale of rice. It's really, really lovely.
0:25:12 > 0:25:16And then we roasted it, we stuffed the mushrooms and the pepper
0:25:16 > 0:25:22with breadcrumbs and croutons. and roasted those through the oven.
0:25:22 > 0:25:26They may have been in the oven a second or two too long.
0:25:26 > 0:25:28- Maybe slightly crunchy on the top. - AINSLEY LAUGHS
0:25:28 > 0:25:31But I do like a bit of texture. You find you get real nice...
0:25:31 > 0:25:33It's a bit hot, all right.
0:25:33 > 0:25:37- Does it taste good?- Mm-hm. - Wonderful. Let's hear it for Dave and Nick.
0:25:37 > 0:25:40APPLAUSE
0:25:42 > 0:25:46Your old man's having a good time down there and it's your turn.
0:25:46 > 0:25:50- A lovely salad there.- Yeah, dig in. - Dig in, absolutely.
0:25:50 > 0:25:54- How did you do that?- We took the courgettes, sliced them all so they're the same size.
0:25:54 > 0:25:58A bit of lemon juice and two parts extra-virgin olive oil.
0:25:58 > 0:26:03Left it. Just left it as long as I could get away with leaving it. Eight minutes, if not, ten.
0:26:03 > 0:26:08I finished it off with a mixed-herb salad, including a little bit of mint, cos of the freshness.
0:26:08 > 0:26:11Sesame seeds for the crunch and the creamy Gorgonzola.
0:26:11 > 0:26:13That's absolutely brilliant.
0:26:13 > 0:26:17- Very sharp, very nice.- You wouldn't think of eating raw courgette,
0:26:17 > 0:26:19but because of the acid from the lemon, it works.
0:26:19 > 0:26:24Sweet tomato chutney, cook them down. Onion, garlic, sugar, vinegar,
0:26:24 > 0:26:27carried on cooking it, added the pine nuts towards the end to release a bit of oil.
0:26:27 > 0:26:32In with the pasta, finished it off with the Manchego, that's a sheep's milk cheese.
0:26:32 > 0:26:34That strength should work well with the sweetness.
0:26:34 > 0:26:37- Yeah. Really, really nice. - Kay did this one.
0:26:37 > 0:26:40We cooked down the courgettes, we added onion, we cooked that,
0:26:40 > 0:26:43then we added a bit of cream with white wine, took that down.
0:26:43 > 0:26:48Tossed it, finished it with a squeeze of lemon, so it should be fresh, but rich at the same time.
0:26:48 > 0:26:51- That's the idea behind it. - It's fantastic.
0:26:51 > 0:26:54Remember I discarded half of the skin cos I didn't want the bitterness.
0:26:54 > 0:26:58The addition of the spices in there, cooked out the tomato puree, vegetable stock.
0:26:58 > 0:27:03Cooked it right down, finished it with pine nuts, bit of sage in there, cos it's a heavy herb.
0:27:03 > 0:27:07- That's lovely. Ooh, it's very cheeky, that.- Very cheeky? Cheeky.
0:27:07 > 0:27:11- That's a lovely expression.- Yeah. - Cocoa chocolate bread-and-butter pudding.
0:27:11 > 0:27:16We did the custard, we added the good-quality cocoa powder, the better quality you can.
0:27:16 > 0:27:19Cooked it out, touch of vanilla in there. Vanilla with our cream.
0:27:19 > 0:27:22With the remaining pine nuts, made the caramel
0:27:22 > 0:27:27toasted off the nuts in the caramel, leave them to cool then right at the end - Kay was doing it -
0:27:27 > 0:27:32in the last few seconds, crack that over the top. You can just cook it out of a pan.
0:27:32 > 0:27:35That's fantastic. It's not even too sweet. It's lovely.
0:27:35 > 0:27:38- That's the idea, cos the cocoa... - Kay and James, come on!
0:27:38 > 0:27:40APPLAUSE
0:27:40 > 0:27:43Wow! Both our chefs have done a sterling job there.
0:27:43 > 0:27:46What about our studio audience? Who are they going to go for?
0:27:46 > 0:27:50Will it be a red kitchen win with Nick and Dave, or Green, with Kay and James.
0:27:50 > 0:27:54Look at him cuddling her over there. Is he going to get more votes because of that? I have no idea.
0:27:54 > 0:27:59Audience, pick up those keypads and will you all vote now.
0:27:59 > 0:28:01Let's have a look at what you've decided.
0:28:01 > 0:28:04Both sides have come up with excellent vegetarian dishes.
0:28:04 > 0:28:09For those who thought vegetarian food is bland, we have completely changed your idea of that.
0:28:09 > 0:28:13But we can't change anything with the boards, now. We're going to find out or reveal
0:28:13 > 0:28:19who has won today's 20-minute challenge. You can see it's a green kitchen win!
0:28:19 > 0:28:22Oh, yeah!
0:28:24 > 0:28:30Aw! Kay, well done to you. Here we are. You're going to share this at home, aren't you?
0:28:30 > 0:28:32Here's your winner's plate.
0:28:32 > 0:28:34And we'd like to make a donation to your charity.
0:28:34 > 0:28:36- Yeah.- Which is?
0:28:36 > 0:28:41Oh, well, it's LAPS. It's an animal protection society, a local animal protection society
0:28:41 > 0:28:44- in Spain, where we spend part of our lives.- That's lovely.
0:28:44 > 0:28:47There's such a lot of animals out there that have been dumped...
0:28:47 > 0:28:52Great. It's your choice. Well done, my man. Thanks very much, indeed.
0:28:52 > 0:28:58We're not letting you go empty-handed. There's your Ready Steady Cook mug.
0:28:58 > 0:29:02Don't say you don't win anything on this show. Good luck with the tour.
0:29:02 > 0:29:05- Absolutely brilliant. - Win or lose, always a pleasure.
0:29:05 > 0:29:10Always a pleasure to see your cooking. And more cooking coming your way courtesy of our chefs.
0:29:10 > 0:29:16But in the meantime, let's say a very big thank you to Kay and Dave Spikey! Take care.
0:29:18 > 0:29:21Time for the Quickie Bag Challenge.
0:29:24 > 0:29:26Victoria Clark from south-east London. How are you?
0:29:26 > 0:29:31Good to have you here. You have one or two problems with desserts, I believe.
0:29:31 > 0:29:36Yes, I'm not much of a... I love cooking, but I'm just not very good at desserts.
0:29:36 > 0:29:39So what is your challenge for our chefs, then?
0:29:39 > 0:29:43I want some ideas for just really quick, easy
0:29:43 > 0:29:47yet quite sort of effective desserts for something impressive.
0:29:47 > 0:29:52- You want the wow-factor.- Exactly. - We always want the wow factor when it comes to desserts.
0:29:52 > 0:29:56- You've got a nice bag of ingredients?- Yep, yep.- Will you come over afterwards and have a try?
0:29:56 > 0:29:59- Yep.- Yeah? Lovely. For the moment, though, Victoria Clark.
0:30:04 > 0:30:08OK, boys. Yeah, come around and join me. Let's have a little bit of a look.
0:30:08 > 0:30:13Do you want to round here, Nick, so I can just, so we can all be nice and cosy together.
0:30:13 > 0:30:17We've got filo pastry, Madeira cake, chocolate, fresh raspberries.
0:30:17 > 0:30:23We've got a tin of apricot halves, some walnuts and some mascarpone cheese there.
0:30:23 > 0:30:26Interesting ingredients, but some nice, simple ideas.
0:30:26 > 0:30:30Obviously she wants to get that wow-factor. We all do, don't we?
0:30:30 > 0:30:34When you have a dessert, you normally go out to a restaurant, you're going to go "Wow!".
0:30:34 > 0:30:36But first up, it's chef, Nick Nairn.
0:30:36 > 0:30:39OK, there's loads of stuff you can do here. A lovely cheesecake
0:30:39 > 0:30:44using the Madeira as a base, and the mascarpone with the apricots.
0:30:44 > 0:30:48Another nice thing we do with this, is we do a little croustade
0:30:48 > 0:30:51which is some apricots, some walnuts and some of the raspberries,
0:30:51 > 0:30:55tossed together, a bit of butter, sugar, we tear up bits of the filo,
0:30:55 > 0:30:59sprinkle them over top with melted butter, sprinkle with sugar and bake in the oven.
0:30:59 > 0:31:02You can do that in less than ten minutes.
0:31:02 > 0:31:08We can do some little parcels of chocolate and raspberry wrapped up in the filo, deep fried.
0:31:08 > 0:31:12and make a little bit of a sauce by just liquidising down the apricot in there.
0:31:12 > 0:31:16I'm sure there's something else in there, but I've run out of time.
0:31:16 > 0:31:21You probably had run out of time, but he's certainly come up with some great ideas.
0:31:21 > 0:31:24Will James Tanner top that? We're about to find out.
0:31:24 > 0:31:29Apricot and walnut samosas, with a red wine, vanilla sauce,
0:31:29 > 0:31:31er, and lemon mascarpone.
0:31:31 > 0:31:36Trifle, using some of the apricots with grated chocolate on top,
0:31:36 > 0:31:39that kind of thing. Finished off, layer that with raspberry sauce.
0:31:39 > 0:31:41And, er... Yes.
0:31:41 > 0:31:44We could do a poached meringue.
0:31:44 > 0:31:48Poached meringue, with, er, cooked, sauteed Madeira cake,
0:31:48 > 0:31:50er, and fresh raspberries.
0:31:50 > 0:31:51Mm.
0:31:52 > 0:31:55- Sounds delicious! - Who would you go for?
0:31:55 > 0:31:58Difficult one, isn't it? Audience, once again, it's over to you.
0:31:58 > 0:32:03Come on - pick up those keypads. Remember, you're voting red for Nick or green for James.
0:32:03 > 0:32:05Will you all vote now?
0:32:05 > 0:32:08Let's see which way they're going to go.
0:32:08 > 0:32:11I don't know - both chefs have come up with great, great ideas to...
0:32:11 > 0:32:15..er, for Vicky - er, Victoria - to entertain her guests.
0:32:15 > 0:32:18The, er, board's full. Looks a bit red.
0:32:18 > 0:32:20OK, sort this out. Who's won today's Ten Minute Challenge?
0:32:20 > 0:32:23You can see it's a Nick Nairn win!
0:32:23 > 0:32:26And your ten minutes' cooking time, Chef, starts now. Let's do it.
0:32:26 > 0:32:30Right, could you do the samosas for me?
0:32:30 > 0:32:35- And Ains, could you make me a trifle? - I will certainly crack on and do that for you, Chef. Absolutely.
0:32:35 > 0:32:36Mmm.
0:32:36 > 0:32:40Bit of melted butter for you there, for your samosas.
0:32:40 > 0:32:42- OK.- And, er, if I can get the pan on,
0:32:42 > 0:32:44first of all, for...
0:32:44 > 0:32:50I think we should go back to Victoria and ask her - what type of puddings do you traditionally like?
0:32:50 > 0:32:55Not necessarily make - I know you like the convenience stuff, bought in supermarkets, don't you?
0:32:55 > 0:33:00Er, well, I suppose my favourite thing is fruit and ice cream, really.
0:33:00 > 0:33:05- Cos it's so simple?- Yeah.- So, you just pop the tin of fruit in a bowl and put the ice cream on top.
0:33:05 > 0:33:07- Not tinned!- Is it fresh? - Always fresh.
0:33:07 > 0:33:11- Do you make the fresh fruit salad or do you buy it?- I make it! AINSLEY ROARS
0:33:11 > 0:33:14- OK, let's see how we get on here. - OK, so we're going to get this, er...
0:33:14 > 0:33:18Just a bit of sauce. Just a couple of the apricots, some of the juice.
0:33:18 > 0:33:20Just whizz that up for a little light sauce,
0:33:20 > 0:33:25and add a little bit of lemon juice, just to take the sweetness away.
0:33:25 > 0:33:29That's in there. We'll use that to dress the, er...
0:33:29 > 0:33:33What will we dress that with? We're going to do that with the cheesecake.
0:33:33 > 0:33:36For the croustade - any fruit you can do for this -
0:33:36 > 0:33:41and some nuts in there's going to be quite nice as well. Some walnuts.
0:33:41 > 0:33:43This is a good way of using up leftover filo, so any of this filo
0:33:43 > 0:33:46that's a bit, sort of, sticking together or a bit torn,
0:33:46 > 0:33:48we'll chuck it in here and, er...
0:33:49 > 0:33:51..just stick it on the top.
0:33:51 > 0:33:55A little melted butter and a little bit of icing sugar, or caster sugar.
0:33:55 > 0:33:59- OK, Chef.- It really crisps up beautifully and it's quick, as well.
0:33:59 > 0:34:02Only takes about five minutes for that to actually, er, crisp up.
0:34:02 > 0:34:05So, start off with the croustade. A little bit of butter in there.
0:34:05 > 0:34:07In with the walnuts.
0:34:07 > 0:34:09In with the, er, apricots.
0:34:09 > 0:34:14- OK.- Toss those round. In with a bit of raspberry - not too many.
0:34:14 > 0:34:15Two minutes gone, chaps.
0:34:15 > 0:34:20- OK.- Now, Nick's asked me to prepare a little bit of a trifle, here.
0:34:20 > 0:34:22- I've only...- Can you do me a favour?
0:34:22 > 0:34:26- Yeah.- Could you do a little bit of extra topping for my cheesecake?
0:34:26 > 0:34:30OK. I put little nuggets of, er, chocolate in there, too, Chef.
0:34:30 > 0:34:33Like the...cream? Oh, no, nice. Like it, like it.
0:34:33 > 0:34:36OK. So, you want a little extra topping?
0:34:36 > 0:34:39- Go. I love...- I'm not going to be using a great deal of this, anyway.
0:34:39 > 0:34:44..citrus. I think we often throw away the best bit of citrus fruits -
0:34:44 > 0:34:46you know, of lemons and limes and grapefruits.
0:34:46 > 0:34:47The real character -
0:34:47 > 0:34:51the citrus character - is in the outside of the fruit.
0:34:51 > 0:34:53In the zest and the oil that's contained in the surface.
0:34:53 > 0:34:58- Have you got any of that juice left from the apricots?- A little bit.
0:34:58 > 0:35:01Lovely. I'll pop the old sponge... Pour that on top of the sponge.
0:35:01 > 0:35:04OK. How are you getting on? Tell us what you're doing there.
0:35:04 > 0:35:08- I've doubled up on the filo.- Is this what's left?- Yeah, have that.
0:35:08 > 0:35:10Doubled up on the filo pastry.
0:35:10 > 0:35:12Dried out my apricots a bit,
0:35:12 > 0:35:16cos we're putting it into exceptionally hot oil, so you don't want too much liquid.
0:35:16 > 0:35:18Some of this good-quality chocolate.
0:35:18 > 0:35:22And we're just going to wrap them up, seal it with the butter,
0:35:22 > 0:35:23which Nick had given me.
0:35:23 > 0:35:26And yeah, make some and make sure that oil's roasting hot,
0:35:26 > 0:35:29and then get them in the hot oil till they're golden brown.
0:35:29 > 0:35:30Oh, beautiful. Beautiful.
0:35:30 > 0:35:34This croustade is just a little bit of orange juice, as well as the zest.
0:35:34 > 0:35:37- Whoops - keep that away from the oil. - Mm-hm.- Hot!
0:35:37 > 0:35:39And then we just turn that out into a baking dish,
0:35:39 > 0:35:42and this could be apples, pears, frozen fruit,
0:35:42 > 0:35:44brambles - whatever you've got your...
0:35:44 > 0:35:47Er, can get your hands on.
0:35:47 > 0:35:51Then, take the bits of filo - just the scrappy, leftover bits.
0:35:51 > 0:35:52Just scrunch them up on top.
0:35:52 > 0:35:56Try and get height in them. You don't want them clumped down,
0:35:56 > 0:35:59otherwise the heat of the oven can't begin to crisp them up nicely.
0:35:59 > 0:36:01And just arrange them over the top.
0:36:01 > 0:36:06And it is, without doubt, the quickest way to do a really tasty pie.
0:36:06 > 0:36:09Er, the French call this a sort of croustade.
0:36:09 > 0:36:12And then, a little bit of melted butter over the top if I've got...
0:36:12 > 0:36:15- Which you've got there, somewhere. - I have indeed. It's here.
0:36:15 > 0:36:19For the pastry brush. Just sprinkle that over the top.
0:36:19 > 0:36:22And then some caster sugar, over the top of that.
0:36:22 > 0:36:26The caster sugar will actually melt and caramelise in the oven,
0:36:26 > 0:36:29- and give this pastry a really nice crunch.- Mmm!
0:36:29 > 0:36:31- How long in the oven? - Really, five minutes.
0:36:31 > 0:36:33It's such a quick dessert.
0:36:33 > 0:36:36I mean, that - start to finish - what, about three minutes?
0:36:36 > 0:36:40- Well, yeah, you've got about five minutes to go now.- Perfect.
0:36:40 > 0:36:43I'm using that syrup there, just to moisten that sponge a bit.
0:36:43 > 0:36:47- Looking good.- What about this cream, Chef? You want me to whip that up?
0:36:47 > 0:36:50Yeah, could you whisk that up and mix it in with some mascarpone?
0:36:50 > 0:36:52And some lemon zest, this time.
0:36:52 > 0:36:54OK, and a little bit of lemon juice,
0:36:54 > 0:36:56er, for the cheesecake.
0:36:56 > 0:36:59- OK.- And the cheesecake - very, very simple.
0:36:59 > 0:37:01Couple of slices of Madeira cake.
0:37:01 > 0:37:03- And we'll add that.- Beautiful.
0:37:03 > 0:37:06- Actually, we'll do three slices of Madeira cake.- Mm-hm.
0:37:06 > 0:37:09Like so. Take a cutter,
0:37:09 > 0:37:12and then cut out the base - voila!
0:37:12 > 0:37:14- OK, and...- Now we'll get the lemon.
0:37:14 > 0:37:17- Juice - did you get that? - Lemon juice in there already, Chef.
0:37:17 > 0:37:19- Thank you very much.- OK.
0:37:19 > 0:37:21There we are. Enough?
0:37:21 > 0:37:23Beautiful, yeah.
0:37:23 > 0:37:27It's amazing, the flavour you get from a bit of lemon zest and juice.
0:37:27 > 0:37:29OK. There we are.
0:37:29 > 0:37:31And the samosas looking good, guys?
0:37:31 > 0:37:34I'm frying them off so they're nice and golden brown.
0:37:34 > 0:37:36The idea is the chocolate melts inside.
0:37:36 > 0:37:39I've got chopped walnuts to go on top, the apricots are inside.
0:37:39 > 0:37:42By drying them out... In hot oil, be careful at home,
0:37:42 > 0:37:46because not too much moisture in there, it won't spit back out.
0:37:46 > 0:37:49- That's the most important thing - be safe.- OK, lovely, lovely.
0:37:49 > 0:37:50Just finish this off here.
0:37:50 > 0:37:53Nick, do you want to put the raspberries on top?
0:37:53 > 0:37:57- Yeah, I'll just slide this under here.- There's orange there, too.
0:37:57 > 0:38:02OK. Now, what about today's quickie question, ladies and gentlemen?
0:38:02 > 0:38:05As you know, we always encourage studio audiences to get involved,
0:38:05 > 0:38:07as much as... I nearly ended up in your lap!
0:38:07 > 0:38:10This is Tyrone, who's come from Brighton with his family.
0:38:10 > 0:38:13Tyrone, what would you like to ask our chefs today?
0:38:13 > 0:38:14I just wanted to ask...
0:38:14 > 0:38:18- What's the best way to make home-made barbecue sauce? - Wow. There you go!
0:38:18 > 0:38:22Barbecue sauce - well, it's tomato ketchup, honey, soy sauce,
0:38:22 > 0:38:27a little bit of chilli. You know, it's stuff out of the store cupboard.
0:38:27 > 0:38:31I use - you know, ready... Shop-bought sauce.
0:38:31 > 0:38:35Sometimes put a bit of sweet chilli sauce in mine, as well.
0:38:35 > 0:38:38You can make a fresh one, but you're sitting next to the barbecue king,
0:38:38 > 0:38:43so he's probably more qualified to share that with you than I am.
0:38:43 > 0:38:48- So, Ains, what's yours?- Well, you guys are important today, not me.
0:38:48 > 0:38:51Come on! Modesty does not sit well with you, Ainsley Harriott!
0:38:51 > 0:38:53What about you, Mr Tanner?
0:38:53 > 0:38:56Nick's summed it up - definitely, you need sweetness from the honey,
0:38:56 > 0:39:00and a bit of sour. Sometimes, I add a bit of Worcestershire sauce,
0:39:00 > 0:39:03just to give that nice little different flavour, really.
0:39:03 > 0:39:06But yeah, brown sauce, tomato ketchup, honey.
0:39:06 > 0:39:09A bit of vinegar as well, for sweet and sourness. That's what I like.
0:39:09 > 0:39:12- That's what makes it nice and tangy. - Looking for something a bit tangy.
0:39:12 > 0:39:16What do you do with your barbecue sauce, Tyrone? Whack it on chicken?
0:39:16 > 0:39:20Yeah, the hot wings - barbecue hot wings.
0:39:20 > 0:39:22So, you like it with a little bit of a kick, don't you?
0:39:22 > 0:39:26- A little bit of a kick.- I think you should go down that chilli route.
0:39:26 > 0:39:30When you're making it up, and they talk about vinegar - you want the citrus in there.
0:39:30 > 0:39:35People talk about things like tomato ketchup. That is just vinegar and sugar, reduced down.
0:39:35 > 0:39:39Put vinegar and sugar into your pan, reduce it down with chilli flakes, and then hit it.
0:39:39 > 0:39:43Don't be embarrassed to use a bit of ketchup. A bit of brown sauce - darken it up a bit.
0:39:43 > 0:39:47That's what you want to do. Unless you want to buy shop-bought stuff.
0:39:47 > 0:39:50- OK. Cos I sometimes put a bit of cola in there, as well.- Really?
0:39:50 > 0:39:53You've got your own recipe. You're just pulling my leg!
0:39:53 > 0:39:56What is he like? Good luck to you. Nice question.
0:39:56 > 0:40:00AINSLEY CHUCKLES, AUDIENCE APPLAUD
0:40:02 > 0:40:04He's sweet.
0:40:04 > 0:40:07OK, we've got about one and a half minutes to go, so plenty of time.
0:40:07 > 0:40:09Let's finish those off.
0:40:09 > 0:40:14- It's always nice with a bit of icing sugar.- We could do something nice -
0:40:14 > 0:40:17a little bit of this with the, er, samosas.
0:40:17 > 0:40:19- Nick, do you want some of this deep fried?- Yeah, lovely.
0:40:19 > 0:40:21You want a bit of that creme Chantilly?
0:40:21 > 0:40:23OK.
0:40:23 > 0:40:25OK, let's get this going.
0:40:25 > 0:40:29- Little bit of dusting. Icing sugar? - Up top.
0:40:29 > 0:40:32Coming up to the minute mark any moment now, gentlemen.
0:40:32 > 0:40:35OK, there you go.
0:40:35 > 0:40:36That choccy on there.
0:40:36 > 0:40:38Mm-hm.
0:40:38 > 0:40:41Do a plate for that, er... HE GROANS
0:40:43 > 0:40:46- Do you want a plate, Nick?- It's OK. I'll just turn that upside down.
0:40:46 > 0:40:48Slide that on there. Nice.
0:40:48 > 0:40:50- Lovely.- Looking good.
0:40:50 > 0:40:54I like that - just a bit of chopped-up filo, deep fried.
0:40:54 > 0:40:57Yep, anything that's left. Dust of icing sugar to sweeten it.
0:40:57 > 0:41:01Some chocolate on top of that as well. The choc'll melt on top.
0:41:01 > 0:41:04OK. And, er, what do you want that with?
0:41:04 > 0:41:07You've still got a bit of mascarpone there, if you want that.
0:41:07 > 0:41:10Can we get another dessert out of this? Enough bits left over?
0:41:10 > 0:41:13Well, yeah, we could... Shut up, Nick - it's nearly over!
0:41:13 > 0:41:1530 seconds to go.
0:41:15 > 0:41:18- Nick. Right.- Is that it? - Let's do some crumbs.
0:41:18 > 0:41:21- OK.- Want a plate? - Yeah, let's get some crumbs.
0:41:21 > 0:41:22Ten.
0:41:22 > 0:41:25- AUDIENCE JOIN IN - Nine, eight,
0:41:25 > 0:41:27seven, six,
0:41:27 > 0:41:29five, four
0:41:29 > 0:41:31three, two, one...
0:41:31 > 0:41:35Stop cooking!
0:41:35 > 0:41:37APPLAUSE
0:41:37 > 0:41:40Da-da! Come and join us, come on!
0:41:41 > 0:41:43- You all right?- Yeah.
0:41:43 > 0:41:47Yeah? OK, well, if you can see, that one's just come out of the oven,
0:41:47 > 0:41:51but what about the overall ideas? Does that excite you a little bit?
0:41:51 > 0:41:54Yeah, I'm really impressed by how many things you've made.
0:41:54 > 0:41:55- Us too!- OK, yeah.
0:41:55 > 0:41:59You tuck in. Grab your cutlery and have a little bit of a taste, there.
0:41:59 > 0:42:02- What about this little cheesecake? - Super easy.
0:42:02 > 0:42:04Just Madeira cake on the bottom.
0:42:04 > 0:42:07If I had time, I'd have put melted butter on. I forgot.
0:42:07 > 0:42:10Whipped the mascarpone, some lightly whipped cream, lemon zest and juice,
0:42:10 > 0:42:13caster sugar, raspberries and grated chocolate on top,
0:42:13 > 0:42:17and the sauce is just the blitzed-up apricots with their juice,
0:42:17 > 0:42:19- round the outside. - That's really nice.
0:42:19 > 0:42:21It's not too sweet, which I quite like.
0:42:21 > 0:42:24Just a little bit of sugar. It's quite lemony, that topping.
0:42:24 > 0:42:27And we've got a little apricot filling there, now.
0:42:27 > 0:42:31I'm sure you can grab that with your fingers and have a bit of a nibble.
0:42:31 > 0:42:35- That might have a little bit of melted chocolate in the centre.- Yes.
0:42:35 > 0:42:39- You like that too?- That's lovely. - We've come up with some great ideas.
0:42:39 > 0:42:42- Don't try that - it's hot - but tuck into the trifle.- Uncle Ainsley's.
0:42:42 > 0:42:44Yeah, Uncle Ainsley's trifle.
0:42:44 > 0:42:46Layers. We've got the mascarpone,
0:42:46 > 0:42:49and it's nice to put a bit of chopped chocolate through it.
0:42:49 > 0:42:52- Nice touch.- And some orange. It would have been ideal to have raspberries,
0:42:52 > 0:42:56- but we used it somewhere else.- I was in charge, I got the raspberries.
0:42:56 > 0:42:59Absolutely! You got the raspberries, indeed.
0:42:59 > 0:43:02Ladies and gentlemen, we've had some superb guests today,
0:43:02 > 0:43:04and we'd love to welcome them back.
0:43:04 > 0:43:08Please - it's Dave and, of course, Kay Spikey!
0:43:08 > 0:43:10APPLAUSE
0:43:11 > 0:43:12Come and have a bit of pud!
0:43:12 > 0:43:16OK, that's all from us today. See you very soon on Ready Steady Cook.
0:43:16 > 0:43:17Take care. Bye bye.
0:43:35 > 0:43:38Subtitles by Red Bee Media Ltd
0:43:38 > 0:43:41E-mail subtitling@bbc.co.uk