0:00:02 > 0:00:05Across the country, lots of us are working out what to cook tonight
0:00:05 > 0:00:07from the ingredients in our cupboards.
0:00:08 > 0:00:11To inspire you, we are throwing away the cookbooks
0:00:11 > 0:00:12and going back to basics.
0:00:14 > 0:00:17We are pitting three resourceful and creative home cooks
0:00:17 > 0:00:20against one another to see what they can come up with.
0:00:25 > 0:00:28Whoever does it best will be our Cook Of The Day.
0:00:32 > 0:00:36Ready to show they can think on their feet are today's three cooks.
0:00:39 > 0:00:44Clare, a writer from London, likes inventing her own dishes.
0:00:44 > 0:00:46My chilli recipe is my pride and joy,
0:00:46 > 0:00:49it has been evolving for many, many years.
0:00:50 > 0:00:53I'm not telling you what's in it, though.
0:00:53 > 0:00:55Matt, a mechanical engineer from Glasgow,
0:00:55 > 0:01:01describes himself as a persistent cook who learns from his mistakes.
0:01:01 > 0:01:03I'm not really a classical "chef".
0:01:04 > 0:01:06Once I'm sort of let loose,
0:01:06 > 0:01:07we will just see what happens.
0:01:07 > 0:01:11It normally comes out all right at the end.
0:01:11 > 0:01:13And Emma, a project manager from Gateshead
0:01:13 > 0:01:16who loves getting creative when cooking for her family.
0:01:17 > 0:01:21I love to cook from scratch. I have no problem opening the fridge
0:01:21 > 0:01:24and creating something from what is in the fridge.
0:01:24 > 0:01:27Occasionally follow recipes, occasionally do my own thing.
0:01:28 > 0:01:30Their first test will be to cook from a box of ingredients
0:01:30 > 0:01:34put together by today's guest -
0:01:34 > 0:01:36EastEnders icon, Jessie Wallace.
0:01:40 > 0:01:42- Jessie, welcome to The Box. - Thank you.
0:01:42 > 0:01:44- With a heavy box, by the looks of things.- It's very heavy.
0:01:44 > 0:01:46It's really heavy.
0:01:46 > 0:01:47Now, how did you first start in TV,
0:01:47 > 0:01:49were you a make-up artist first of all?
0:01:49 > 0:01:53I was a make-up artist and wig maker back in the '90s
0:01:53 > 0:01:57and I was sitting in the wings watching Helen McCrory in a play
0:01:57 > 0:01:59and I thought, "I want to do that now."
0:01:59 > 0:02:02So I left and went to drama school.
0:02:02 > 0:02:04Now, what about food? Are you interested in food?
0:02:04 > 0:02:07- I love food...- Cook much at all? - I love cooking, I cook all the time.
0:02:07 > 0:02:09Right, shall we have a look then?
0:02:09 > 0:02:13Well, you've got maple syrup in here, which I absolutely love.
0:02:13 > 0:02:15That with chicken, that kind of works.
0:02:15 > 0:02:18It just reminds me of the '70s.
0:02:18 > 0:02:20Tastes that make me smile, basically.
0:02:20 > 0:02:23So I'm looking forward to seeing what they do in 50 minutes
0:02:23 > 0:02:26to create a dish using this lot of ingredients, from the '70s.
0:02:26 > 0:02:29- So we will see you in a bit. - See you, then.- See you in a bit.- Bye.
0:02:31 > 0:02:331970s.
0:02:33 > 0:02:35I kind of remember chicken kiev,
0:02:35 > 0:02:37chicken in a basket
0:02:37 > 0:02:39and prawn cocktail.
0:02:40 > 0:02:42This is going to be fun.
0:02:43 > 0:02:45Jessie will be watching what they get up to
0:02:45 > 0:02:47from the comfort of the Guest Room.
0:02:49 > 0:02:50OK, guys, welcome to The Box.
0:02:50 > 0:02:54Now you all claim that you're creative home cooks, is that right?
0:02:54 > 0:02:56All used to thinking on your feet?
0:02:56 > 0:02:58Off you go, good luck, open your box.
0:03:03 > 0:03:10My ingredients are chicken breast, tomatoes, mushrooms, risotto rice.
0:03:10 > 0:03:14I think my favourite ingredient in this box is the peppers,
0:03:14 > 0:03:17because you can do so much with them.
0:03:17 > 0:03:21I chose maple syrup, filo pastry and pistachios
0:03:21 > 0:03:25which reminds me of baklava. That's why I chose those.
0:03:25 > 0:03:29Camembert and Stilton just reminds me of the fondues we use at Christmas.
0:03:29 > 0:03:31I want them to use everything.
0:03:37 > 0:03:39Our home cooks need to impress Jessie
0:03:39 > 0:03:42because she'll be choosing the winning dish from Round 1.
0:03:42 > 0:03:44OK, I'm going to give you a big hint.
0:03:44 > 0:03:48Our guest is a big fan of 1970s food.
0:03:51 > 0:03:53I actually quite like the selection of ingredients in here.
0:03:53 > 0:03:55There is actually so much you could choose from.
0:03:55 > 0:03:57I would do the filo pastry
0:03:57 > 0:03:59in a nice little tomato and filo pastry tart.
0:03:59 > 0:04:01We've got some wonderful Camembert cheese
0:04:01 > 0:04:03which you could bake in the box,
0:04:03 > 0:04:05scoop it out and use as a base for a nice little tartlet.
0:04:05 > 0:04:07We've got some mustard in the shelf,
0:04:07 > 0:04:09a little bit of fresh thyme over the top.
0:04:09 > 0:04:11That would taste absolutely fantastic.
0:04:14 > 0:04:17Right, Clare, what are we up to?
0:04:17 > 0:04:20I'm going to make some onions and some mushrooms and some blue cheese
0:04:20 > 0:04:23in a bit of cream and put it inside that chicken breast
0:04:23 > 0:04:25and then roast it.
0:04:25 > 0:04:29That sounds nice. That's got a '70s twist to it.
0:04:29 > 0:04:31You're going to put cream in it?
0:04:31 > 0:04:33Yeah, just to sort of bind it all together.
0:04:33 > 0:04:35- I wouldn't put cream in it.- No? - No, I wouldn't
0:04:35 > 0:04:38because you've got your dairy which is all your cheese anyway...
0:04:38 > 0:04:41- All right.- ..so you could in theory combine all three cheeses together,
0:04:41 > 0:04:43if you wanted to, because they would work really quite well.
0:04:43 > 0:04:46Maybe a bit of Camembert... A bit... Do you think? OK.
0:04:46 > 0:04:48You don't have to use the blue cheese, you could use Camembert.
0:04:48 > 0:04:52I like the blue cheese, though, I was thinking blue cheese and Camembert.
0:04:52 > 0:04:55- You see, this is where nobody listens to me.- Oh.
0:05:03 > 0:05:06Emma's also using the chicken but has decided to roast it
0:05:06 > 0:05:10in a maple syrup and paprika glaze and serve it with the risotto.
0:05:13 > 0:05:15The key to risotto is keeping the flavours nice, pure and simple.
0:05:15 > 0:05:17Classic Italian food.
0:05:17 > 0:05:19And to do that, you could slice the peppers,
0:05:19 > 0:05:23you could use the tomatoes, use the herbs and use the Parmesan.
0:05:25 > 0:05:27I heard you're a big fan of food from your childhood?
0:05:27 > 0:05:30- Yes.- So this shouldn't faze you, then, should it?
0:05:30 > 0:05:33No, not really, although I'm not cooking the stuff that my mum
0:05:33 > 0:05:36- and my gran used to cook, I have to say.- What were you brought up on?
0:05:36 > 0:05:38The usual meat and two veg.
0:05:38 > 0:05:40Emma is a real home cook.
0:05:40 > 0:05:42Like she said, meat and two veg,
0:05:42 > 0:05:44I could imagine she makes a lovely roast.
0:05:47 > 0:05:49Right, Matt, this looks very technical,
0:05:49 > 0:05:52- what have we got going on here?- It looks technical.- What are we doing?
0:05:52 > 0:05:55I am going to try and make some form of baklava.
0:05:55 > 0:05:57He's making baklava.
0:05:57 > 0:06:01- You cook for your girlfriend quite a lot, don't you?- I do, yeah.
0:06:01 > 0:06:03- Are you a big dessert fan?- Not...
0:06:03 > 0:06:06I love eating dessert, I like to take my time over desserts
0:06:06 > 0:06:08cos they can kind of stress me out a little bit.
0:06:08 > 0:06:11You can't stop, you've got to keep cooking.
0:06:11 > 0:06:13This is definitely not going to be ready.
0:06:15 > 0:06:18Matt's attempting to do a baklava, which is a classic
0:06:18 > 0:06:22sort of dessert, which is spicy, it is sticky,
0:06:22 > 0:06:25but it has to be cooked for a decent amount of time.
0:06:25 > 0:06:28In 50 minutes, this is quite an ambitious thing to try, really.
0:06:28 > 0:06:31I attempted to make it once.
0:06:31 > 0:06:32Never again.
0:06:34 > 0:06:37We're halfway through and Emma's maple-glazed chicken
0:06:37 > 0:06:41is roasting away nicely but Clare hasn't got hers in yet.
0:06:43 > 0:06:48- Can I just tell you something that we should be doing here?- Uh-huh.
0:06:48 > 0:06:53See this little fillet, this is a really nice piece, there.
0:06:53 > 0:06:55And then what you do with this fillet is, we bat it out a bit.
0:06:55 > 0:06:58So what got you into food then?
0:06:58 > 0:07:00I think because I'm greedy.
0:07:00 > 0:07:03Greedy people eventually have to learn to cook
0:07:03 > 0:07:06- so they can eat the things that they like eating.- See, look at that.
0:07:06 > 0:07:09- That is beautiful.- That is a beautiful thing, isn't it?
0:07:09 > 0:07:10That is beautiful.
0:07:10 > 0:07:13I'm looking forward to sticking a knife right in the middle of that
0:07:13 > 0:07:17chicken with the Stilton, Camembert and mushrooms, I think she put in it.
0:07:17 > 0:07:19So what else are we going to do then?
0:07:19 > 0:07:21I might make a little side to go with it.
0:07:21 > 0:07:25Perhaps a pepper with some tomatoes in it and some herbs.
0:07:25 > 0:07:27You could do a ratatouille-style thing.
0:07:27 > 0:07:30You've got some garlic in the back, we've got onions.
0:07:30 > 0:07:33At least James is helping. He's not just letting them get on with it.
0:07:33 > 0:07:35He is giving them tips.
0:07:35 > 0:07:37Whether they listen or not is a different thing.
0:07:39 > 0:07:41Or what if I had a pepper and cut it in half and roasted it
0:07:41 > 0:07:44- with some tomatoes and herbs?- You're going to do that, are you?
0:07:44 > 0:07:46- I don't know. - Just do a roasted pepper.
0:07:46 > 0:07:49- That's twice you've ignored me. - I'm so sorry!
0:07:55 > 0:07:56Has he put it in the oven yet?
0:07:59 > 0:08:00It's halfway there!
0:08:01 > 0:08:03A baklava should be assembled
0:08:03 > 0:08:06and then cooked in the oven for about an hour but because Matt
0:08:06 > 0:08:10doesn't have the time, he is baking his in layers separately
0:08:10 > 0:08:13and repeatedly coating them in the syrup so they don't dry out.
0:08:15 > 0:08:17He's going to use that whole bottle.
0:08:23 > 0:08:26It is sweet and buttery, right? You can't go wrong.
0:08:26 > 0:08:28- I'm not saying anything. It's nice. - Good.
0:08:29 > 0:08:31JAMES COUGHS
0:08:36 > 0:08:37I think that's pretty awesome.
0:08:37 > 0:08:39I'll be the judge of that.
0:08:48 > 0:08:50- We have maple-roasted chicken. - We have.
0:08:50 > 0:08:51Why have we got a slice out of it?
0:08:51 > 0:08:53I was just checking it was cooked.
0:08:53 > 0:08:56I'm going to slice it up to present it. It's tactical.
0:08:56 > 0:08:59Tactical? This looks like somebody has eaten it already.
0:08:59 > 0:09:02OK, so we've got the rice. How are you going to finish off the rice?
0:09:02 > 0:09:04Do you fancy putting mushrooms in?
0:09:04 > 0:09:06No, I'm going to keep it quite simple.
0:09:06 > 0:09:10Can I show you something? Have you ever seen a turned mushroom?
0:09:10 > 0:09:12- A what mushroom? - A turned mushroom.- No.
0:09:12 > 0:09:15I haven't done this since I was at college.
0:09:15 > 0:09:19Are you watching? This is very 1970s.
0:09:19 > 0:09:20Bit time-consuming, isn't it?
0:09:22 > 0:09:25I have never seen that done before.
0:09:25 > 0:09:28- That is a 1970s turned mushroom. - That's beautiful.
0:09:28 > 0:09:30Turned mushroom?
0:09:30 > 0:09:32It looks like garlic.
0:09:32 > 0:09:35- You need about another four.- Four?! - Off you go.
0:09:35 > 0:09:37Can I finish my risotto first?
0:09:40 > 0:09:42With just five minutes to go,
0:09:42 > 0:09:45Matt is finally ready to assemble the baklava.
0:09:45 > 0:09:47Now, it looks promising, but will it be sweet
0:09:47 > 0:09:50and sticky enough or have the layers dried out?
0:09:54 > 0:09:59Ooh, hey, look at that. There is a lot of maple syrup.
0:10:02 > 0:10:04Remember, our guest is tasting this
0:10:04 > 0:10:07so make sure your plates are clean, tidy.
0:10:07 > 0:10:09You eat with your eyes first.
0:10:10 > 0:10:12What, a raw mushroom?
0:10:13 > 0:10:15It's raw.
0:10:17 > 0:10:20OK, that's your lot, stop cooking. Step away from the hobs.
0:10:24 > 0:10:28OK, guys, well done. We've got two savoury dishes and a pud.
0:10:28 > 0:10:29Great effort.
0:10:29 > 0:10:32But you're probably intrigued to know who put that box of ingredients
0:10:32 > 0:10:34together, and I can now tell you that
0:10:34 > 0:10:36if you're a fan of EastEnders, you'll recognise this person
0:10:36 > 0:10:39straightaway. Please welcome Jessie Wallace.
0:10:45 > 0:10:47- Jessie, welcome back.- Thank you. - Did you enjoy that,
0:10:47 > 0:10:50- watching that behind the scenes?- I really enjoyed it.
0:10:50 > 0:10:52I liked your little contribution, a raw mushroom,
0:10:52 > 0:10:54it looks like a garlic bulb.
0:10:54 > 0:10:57You were supposed to cook it but, you know, I try my best.
0:10:57 > 0:10:59Some people listen, some people didn't.
0:10:59 > 0:11:00Anyway, Clare, what did you do?
0:11:00 > 0:11:02It's a stuffed chicken breast
0:11:02 > 0:11:04and it's got some balsamic peppers on the side.
0:11:04 > 0:11:06What's in the middle of the chicken?
0:11:06 > 0:11:09It's got some onions and mushrooms and garlic and a bit of blue cheese.
0:11:09 > 0:11:12- Lovely.- Chunky onions. - I was a bit nervous,
0:11:12 > 0:11:15- my hands were shaking, sorry about that.- It's all right.
0:11:15 > 0:11:17Dive in, tell us what you think.
0:11:22 > 0:11:25- I like that.- Thank you.- It is lovely. - What did you like about it?
0:11:25 > 0:11:28Very clean and crisp and you can taste all the flavours.
0:11:28 > 0:11:31The chicken is really juicy.
0:11:31 > 0:11:32Mmm, it's lovely.
0:11:32 > 0:11:35So I think really the flavour's there, you've got the blue cheese...
0:11:35 > 0:11:38To me, cos the onions and garlic are quite chunky,
0:11:38 > 0:11:40it is quite raw.
0:11:40 > 0:11:43Yeah, the garlic press fell on the floor so I had to just chop it.
0:11:43 > 0:11:46- I said you'd blame your tools. - Exactly.
0:11:46 > 0:11:49- It just doesn't look...- No, it's a bit of a mess, isn't it?
0:11:49 > 0:11:51It just doesn't look as...probably as nice as it tastes,
0:11:51 > 0:11:55- to be honest, but on the whole, I think, a good effort.- Well done.
0:11:55 > 0:11:57- Thanks, guys.- Well done.
0:12:00 > 0:12:03Emma has prepared a maple syrup and paprika roast chicken
0:12:03 > 0:12:07with a thyme and lemon risotto and roasted peppers.
0:12:07 > 0:12:09- '70s or not?- That is '70s.
0:12:09 > 0:12:11- Is it '70s? - I don't know about that...
0:12:11 > 0:12:14That wasn't... What do you mean, the mushroom?
0:12:14 > 0:12:15I worked really hard on that
0:12:15 > 0:12:17and you've just plonked it on there it at the end.
0:12:17 > 0:12:20Let's try a little bit.
0:12:20 > 0:12:21Looking forward to the risotto.
0:12:21 > 0:12:25Mmm, that's lovely.
0:12:25 > 0:12:27And the maple syrup is quite subtle.
0:12:27 > 0:12:31I thought it would burn but it's not, it's really sweet
0:12:31 > 0:12:32and with the risotto, it goes lovely.
0:12:32 > 0:12:34- And the peppers are nice, yeah. - Thank you.
0:12:34 > 0:12:37- I like that.- You've mentioned everything but my mushroom.
0:12:37 > 0:12:41Erm... I don't know what to say about that.
0:12:42 > 0:12:44- It's very good.- Thank you very much. - Well done.
0:12:44 > 0:12:46It's very good, I'll tell you the reason why.
0:12:46 > 0:12:48Nice glaze over the top of the chicken,
0:12:48 > 0:12:50you kept that lovely and moist.
0:12:50 > 0:12:53Particularly with the risotto, that's where you have nailed it,
0:12:53 > 0:12:55the texture's really nice, right amount of seasoning as well.
0:12:55 > 0:12:57- That is a great dish. - Thank you very much.
0:12:57 > 0:12:58Very good, well done.
0:13:02 > 0:13:03Right, Matt, what did you make?
0:13:03 > 0:13:07I made a pistachio baklava with a simnel cream.
0:13:07 > 0:13:10- That's what you wanted, wasn't it? - Exactly what wanted.- Yeah? Awesome.
0:13:10 > 0:13:13I think you're a bit of a dark horse because I kept thinking,
0:13:13 > 0:13:15when is he going to put it in the oven? But it looks lovely.
0:13:15 > 0:13:17Hopefully it'll taste good.
0:13:17 > 0:13:19Oh, wow.
0:13:20 > 0:13:22Oh, it's lovely, the texture.
0:13:27 > 0:13:30Mm-mm-mm-mm.
0:13:30 > 0:13:32Oh, yeah.
0:13:32 > 0:13:33We'll see if the big man likes it.
0:13:36 > 0:13:38Do you think it needs more maple syrup?
0:13:40 > 0:13:43It's kind of worked although you haven't cooked it all together.
0:13:43 > 0:13:47- That is a really great effort in 50 minutes.- Yeah, it's brilliant.
0:13:47 > 0:13:48- Well done.- Well done.- Thanks.
0:13:53 > 0:13:55You looked as if you enjoyed that.
0:13:55 > 0:13:57I did, I loved it. I've always wanted to do that on the telly.
0:13:57 > 0:14:02Have you? You get to decide, out of the three dishes you just tasted,
0:14:02 > 0:14:03which one is your favourite.
0:14:05 > 0:14:07So which would you pick?
0:14:13 > 0:14:15It has to be Matt.
0:14:16 > 0:14:19- I just found him really interesting to watch.- Thank you.
0:14:19 > 0:14:23- It's just... It's just gorgeous. - It's awesome.
0:14:23 > 0:14:26Well done, Matt, but don't forget, you two, we're still only halfway.
0:14:26 > 0:14:27There is still all to play for
0:14:27 > 0:14:30because I get to pick the Cook Of The Day
0:14:30 > 0:14:32based on what you cook out of the next three boxes.
0:14:34 > 0:14:37And these are going to be a little bit more complicated.
0:14:39 > 0:14:42OK, well done, so far. Round 2.
0:14:42 > 0:14:45In front of me are three boxes of ingredients.
0:14:45 > 0:14:46We've got a posh box...
0:14:47 > 0:14:48..a basic box...
0:14:50 > 0:14:52..and an egg box.
0:14:52 > 0:14:55Now, Matt, because Jessie decided that your dish was her favourite
0:14:55 > 0:15:00in Round 1, you get to decide not only what you will be cooking with,
0:15:00 > 0:15:03but what everybody else will cook with as well.
0:15:05 > 0:15:08What box of ingredients would you like Clare to cook with?
0:15:19 > 0:15:24I think I'm going to give you the basic box.
0:15:24 > 0:15:26I'll give it a go.
0:15:26 > 0:15:28What would you like Emma to cook with?
0:15:36 > 0:15:39- Emma, you can have the posh box. - Thank you.
0:15:39 > 0:15:41That's the one I would have picked, actually.
0:15:41 > 0:15:44- That's the one you would've picked? - Yes.- There you go.- I like posh nosh.
0:15:44 > 0:15:47OK. Matt, that leaves you the egg box.
0:15:47 > 0:15:51And that leaves all of you just 50 minutes to create a dish
0:15:51 > 0:15:53to impress me this time.
0:15:53 > 0:15:54Good luck. Collect your boxes.
0:15:59 > 0:16:00As these are my boxes,
0:16:00 > 0:16:03it will be up to me to decide who will be our Cook Of The Day.
0:16:06 > 0:16:09Jessie's favourite cook Matt chose the egg box for himself,
0:16:09 > 0:16:11which contains a goose egg,
0:16:11 > 0:16:13fish eggs,
0:16:13 > 0:16:14bacon,
0:16:14 > 0:16:15black pudding,
0:16:15 > 0:16:17Portobello mushrooms,
0:16:17 > 0:16:19spinach
0:16:19 > 0:16:20and chervil.
0:16:21 > 0:16:24It's actually quite a tricky decision, which way to go.
0:16:24 > 0:16:27Do you use the salmon fish eggs or do you use the goose egg?
0:16:27 > 0:16:29I'd probably have done a variant on an eggs Benedict,
0:16:29 > 0:16:32with the crispy bacon - certainly the black pudding -
0:16:32 > 0:16:33and the baby tomatoes.
0:16:33 > 0:16:36And, of course, you've got the use of the Portobello mushrooms,
0:16:36 > 0:16:37the spinach, the chervil -
0:16:37 > 0:16:40all those ingredients kind of lend itself together really nicely.
0:16:40 > 0:16:42But the thing about it is the poached goose egg,
0:16:42 > 0:16:45that's got to be absolutely perfect.
0:16:49 > 0:16:53So, Matt - what are we up to here on our little piece of paper here?
0:16:53 > 0:16:55It's kind of like an eggs Benedict kind of thing,
0:16:55 > 0:16:56but with the goose egg.
0:16:56 > 0:17:00So we're going to have hollandaise, bacon, spinach on some toast.
0:17:00 > 0:17:03- Cos it would normally be done on a muffin, or on a crumpet.- Yeah.
0:17:03 > 0:17:06I was just thinking, you've got enough time to make it.
0:17:06 > 0:17:08A sort of soda-style thing?
0:17:08 > 0:17:11What's that for? Your hollandaise? In that pan?
0:17:11 > 0:17:14- That's my hollandaise, yeah. - That's some white wine vinegar.
0:17:14 > 0:17:17White wine vinegar, onion and black peppercorns.
0:17:20 > 0:17:23Matt gave Emma the posh box.
0:17:23 > 0:17:25In here I've put some venison fillet,
0:17:25 > 0:17:27butternut squash,
0:17:27 > 0:17:28French beans,
0:17:28 > 0:17:29fennel,
0:17:29 > 0:17:31red currants,
0:17:31 > 0:17:32pears,
0:17:32 > 0:17:33some good stock
0:17:33 > 0:17:34and some fresh thyme.
0:17:36 > 0:17:39Really, with this box, you don't waste anything,
0:17:39 > 0:17:41because everything works well together.
0:17:43 > 0:17:45This is a dish all on one plate.
0:17:45 > 0:17:50I'm expecting nothing left from that box of ingredients. Nothing.
0:17:53 > 0:17:57- So, Emma - posh nosh.- Yes, posh nosh.- What are you going to do?
0:17:57 > 0:17:59- I'm assuming that's venison.- It is.
0:17:59 > 0:18:03I'm going to pan-fry that, really rare, high heat,
0:18:03 > 0:18:07keep it quite rare. I've done a lingonberry-type compote already.
0:18:07 > 0:18:10- Mmm.- That looks quite nice, yeah. - Thank you very much.
0:18:10 > 0:18:13And I'm going to do a red wine and beef reduced gravy.
0:18:13 > 0:18:16- I'm going to do buttered green beans.- Lovely.
0:18:16 > 0:18:17Mmm, that sounds delish!
0:18:17 > 0:18:20- And are pears going to go in this? - No.- No?!
0:18:20 > 0:18:23- That classic accompaniment with venison?- Yeah.
0:18:23 > 0:18:25Are they going to go in it?
0:18:25 > 0:18:28Erm...possibly.
0:18:28 > 0:18:30All you've got to do, really, is just take the pears.
0:18:30 > 0:18:32Now, you can cut them into pieces.
0:18:32 > 0:18:35The thing about these, you don't even have to cook them.
0:18:35 > 0:18:37Because all you do is you get some sugar,
0:18:37 > 0:18:40- then get yourself a blowtorch.- Yeah.
0:18:40 > 0:18:41Watch.
0:18:41 > 0:18:43Caramelise it that way.
0:18:44 > 0:18:48But what this is doing is actually cooking the pear at the same time.
0:18:48 > 0:18:49Perfect.
0:18:52 > 0:18:54- Let it cool and it goes crispy. - Yeah.
0:18:54 > 0:18:57You guys have a taste.
0:18:57 > 0:18:59- Ooh.- You see that? You get the crunch.- Like a toffee apple.
0:18:59 > 0:19:01- Or a creme brulee top.- Mmm.- Yeah.
0:19:05 > 0:19:06- Mmm!- Mmm!
0:19:06 > 0:19:07OK, that works.
0:19:12 > 0:19:14Emma's definitely going the right route,
0:19:14 > 0:19:15doing the classic cooking of this.
0:19:15 > 0:19:18And that's the key, really, when you're cooking the venison -
0:19:18 > 0:19:21nice hot pan, some butter, salt and pepper, some of that fresh thyme -
0:19:21 > 0:19:23so it colours at the same time as it cooks.
0:19:24 > 0:19:27I love the idea of the nice little jam that she's got with
0:19:27 > 0:19:29the redcurrants as well, that's going to really work.
0:19:29 > 0:19:31It's all about the sauce as well,
0:19:31 > 0:19:34when she's using the stock to make that nice sauce.
0:19:39 > 0:19:41Now, looking at the three boxes of ingredients,
0:19:41 > 0:19:44- which one would you have picked? - I'd have chose posh.- Would you?
0:19:44 > 0:19:47Because I'm quite posh at heart.
0:19:47 > 0:19:49What would you have done with it?
0:19:49 > 0:19:53Just mash it all up, I don't know. I don't know what I'd do with it!
0:19:53 > 0:19:56I'd pan-fry the venison...
0:19:59 > 0:20:03Clare got my basic box, which contains minute steaks,
0:20:03 > 0:20:04carrots,
0:20:04 > 0:20:06cabbage,
0:20:06 > 0:20:07potato
0:20:07 > 0:20:08and coriander.
0:20:08 > 0:20:13Great, basic ingredients, that should cost you less than £10.
0:20:13 > 0:20:16- My favourite one is the basic box. - Right.
0:20:16 > 0:20:18Because in there you've got everything that I love.
0:20:21 > 0:20:23Right then, Clare - what are we up to?
0:20:23 > 0:20:27There's nowhere to hide, really, with this basic box, I think.
0:20:27 > 0:20:31- It's just straight down the line meat and veg.- Yeah.
0:20:31 > 0:20:34So, I've got the steaks - I've put a tiny bit of Dijon mustard
0:20:34 > 0:20:38on them, and a little bit of brown sugar, and I'm going to fry them.
0:20:38 > 0:20:44And then, over here, I've got some carrots in the oven that I've
0:20:44 > 0:20:49- roasted with a little bit of honey. - Nice.- They're done there.
0:20:49 > 0:20:53And then, this may or may not be a potato puree,
0:20:53 > 0:20:56- depending on how it turns out. - What's the mustard for then?
0:20:56 > 0:21:00- I'm just putting a tiny bit in this sauce.- All right, OK.
0:21:00 > 0:21:03You're going to finish that with a bit of cream, or...?
0:21:03 > 0:21:06That's what I was thinking of doing.
0:21:06 > 0:21:09- Instead of putting that mustard in, I would probably...- Oh, whole grain?
0:21:09 > 0:21:12If you're going to put cream in it, then grain mustard would be the one.
0:21:12 > 0:21:15- OK, that sounds nice.- I would've said, rather than Dijon mustard...
0:21:15 > 0:21:18Yes, it's all right - I'm following your advice this time.
0:21:22 > 0:21:25What Clare's done is roast off the carrots, which are really nice.
0:21:25 > 0:21:28She's cooked the green cabbage with some caraway,
0:21:28 > 0:21:31and the minute steak at the last minute's going to get pan-fried.
0:21:31 > 0:21:34Now, I'm hoping that we've got some mash with this
0:21:34 > 0:21:36and a nice little creamy mustard sauce.
0:21:36 > 0:21:39But the mash is proving a little bit too difficult.
0:21:43 > 0:21:47With time nearly up, I'm concerned that Matt has left some of the best
0:21:47 > 0:21:48things still in the box.
0:21:51 > 0:21:53Are you going to use the black pudding at all?
0:21:53 > 0:21:56- I was... No, I'm not going to. I was going to, but...- What?!
0:21:56 > 0:22:01My favourite ingredient in the world. My food heaven ingredient.
0:22:01 > 0:22:03- I love it too. I'm going to use it. - Yeah.
0:22:03 > 0:22:05It's the right idea.
0:22:05 > 0:22:07Look at my mushrooms! Look, look! What are you doing here?
0:22:07 > 0:22:10Matt, look - you've got these lovely mushrooms, look!
0:22:10 > 0:22:14- This is a Portobello mushroom.- Yeah, I know.- Well, get it in the pan!
0:22:14 > 0:22:17- Now, the key to black pudding is what?- Not undercooking,
0:22:17 > 0:22:19it's horrible when it's undercooked.
0:22:19 > 0:22:21- No, it's worse when it's overcooked.- OK.
0:22:21 > 0:22:23Because it's like one of those hockey pucks.
0:22:26 > 0:22:27Five minutes left.
0:22:31 > 0:22:34Emma's calmly plating up her venison,
0:22:34 > 0:22:38but Clare's still having problems with her potato.
0:22:38 > 0:22:41- That's mashed potato?- Well, it's not mash - it's potato puree.
0:22:41 > 0:22:43- Potato puree?- Yeah.- All right.
0:22:43 > 0:22:45I didn't realise the butter was salted.
0:22:45 > 0:22:47That's a bit different.
0:22:52 > 0:22:57I'm looking forward to trying all of them. Because I'm a real meat-eater.
0:22:57 > 0:22:59- And I love black pudding. - It's lovely, isn't it?- Yeah.
0:22:59 > 0:23:00When it's cooked properly.
0:23:03 > 0:23:06OK, that's it, stop cooking. Step away from your hobs.
0:23:08 > 0:23:09Stop cooking.
0:23:10 > 0:23:12Oh! Yeah, that's probably a good idea.
0:23:12 > 0:23:15- An egg box without an egg. - Never mind.
0:23:15 > 0:23:17That would've been good, wouldn't it?
0:23:20 > 0:23:25First up, it's Clare, who was given my basic box to cook from.
0:23:25 > 0:23:26What did we end up with?
0:23:26 > 0:23:31We've got minute steak with a red wine and mustard and cream sauce.
0:23:31 > 0:23:33There's some potato puree in the middle.
0:23:33 > 0:23:38There are some caraway cabbage and some honey-roast carrots.
0:23:38 > 0:23:39Erm...
0:23:39 > 0:23:43Again, not the most interesting plate of food to look at.
0:23:43 > 0:23:44No, it's a bit brown.
0:23:44 > 0:23:46But one thing you have got, I can see straightaway,
0:23:46 > 0:23:49is you've got the cooking of the steak, the colour on it, right.
0:23:49 > 0:23:51But did you overcook it?
0:23:53 > 0:23:54Oh, it's tender.
0:23:58 > 0:24:01Not as much taste as I thought there would be.
0:24:07 > 0:24:11If anything, the pan could've been even hotter.
0:24:11 > 0:24:14I tell you the reason why - the steak is overcooked this end,
0:24:14 > 0:24:16and at this end,
0:24:16 > 0:24:19- it's kind of still blue.- Yeah.
0:24:19 > 0:24:23- The nicest part of this dish actually is the potato puree! - Is it?!
0:24:23 > 0:24:26I don't know how the hell that happened, but it tastes really nice.
0:24:26 > 0:24:28- Thanks.- Well done.- Thank you.
0:24:32 > 0:24:36Next, it's Emma, who was given my posh box to cook with.
0:24:38 > 0:24:39What did you do with the venison?
0:24:39 > 0:24:44I've done a pan-fried loin of venison with braised fennel
0:24:44 > 0:24:47and buttered green beans with a redcurrant compote
0:24:47 > 0:24:49and an onion and red wine gravy.
0:24:49 > 0:24:52I saw the butternut squash somewhere, where is that?
0:24:52 > 0:24:54Yeah, I decided against it.
0:24:54 > 0:24:56- That sauce looks fantastic. - Thank you.
0:25:04 > 0:25:06That venison's really rich,
0:25:06 > 0:25:09and the sweetness - it's a really good combination.
0:25:09 > 0:25:12Listen to me! "It's a really good combination!"
0:25:15 > 0:25:17The fennel is cooked perfectly.
0:25:17 > 0:25:20The French beans are cooked perfectly.
0:25:20 > 0:25:24I love this chutney thing that you've done with the red currants.
0:25:24 > 0:25:28The sauce is the best part of this entire dish.
0:25:28 > 0:25:30- Is it a jus?- No, it's sauce.
0:25:30 > 0:25:32We're not in France.
0:25:32 > 0:25:35- A "juzz"! - It's not a coulis, it's not that.
0:25:35 > 0:25:37But, the venison, on the other hand -
0:25:37 > 0:25:39the people watching this at home would probably think
0:25:39 > 0:25:42this has still got a pulse in certain places.
0:25:42 > 0:25:45But I'd be more than happy with that.
0:25:45 > 0:25:48- That's a cracking plate of food. - Thank you very much.- So, well done.
0:25:52 > 0:25:56Finally, it's Matt, who chose my egg box to create a dish from.
0:25:58 > 0:26:00- I wish I'd had the posh box. - Well, you chose it!
0:26:00 > 0:26:03- No, no - I've made my own bed, it's fine.- Yeah.
0:26:03 > 0:26:05So you ended up with the egg box - would did you do?
0:26:05 > 0:26:06Goose egg Benedict, basically.
0:26:06 > 0:26:09With the black pudding mushroom under it with the hollandaise.
0:26:09 > 0:26:12- Has it turned out how you wanted? - No.- What do you mean?
0:26:12 > 0:26:14I would've presented it a bit better.
0:26:14 > 0:26:17I think it's going to be slightly overcooked.
0:26:19 > 0:26:22- No, the egg's cooked nicely. - Mmm-hmm.- Phew.
0:26:25 > 0:26:30- I love that. I love the muffin - it's really light and fluffy.- Thanks.
0:26:30 > 0:26:33Black pudding is dry, but I like it like that.
0:26:33 > 0:26:34I could eat all that.
0:26:35 > 0:26:37Thanks.
0:26:37 > 0:26:40It's kind of a dish of two halves, really.
0:26:40 > 0:26:42You've got all the bit around the edge
0:26:42 > 0:26:45which I wouldn't necessarily eat - the raw bit of mushroom
0:26:45 > 0:26:47and the skin on the black pudding.
0:26:47 > 0:26:49But certainly, if you took all that outside bit away,
0:26:49 > 0:26:52the hard bit, the bit in the middle, the crumpets, the bacon,
0:26:52 > 0:26:55the egg and the hollandaise - you've got that right. It's perfect.
0:26:55 > 0:26:57Thank you.
0:26:57 > 0:26:59- I'll take that with me.- Enjoy.
0:27:05 > 0:27:08Based on the three dishes that I've just tasted,
0:27:08 > 0:27:10I think you're all fantastic.
0:27:10 > 0:27:13And if you cook this well, I'm coming round for dinner.
0:27:13 > 0:27:17Now, of course, I get to choose the Cook Of The Day.
0:27:17 > 0:27:18And for me...
0:27:19 > 0:27:21..that is...
0:27:28 > 0:27:30- ..Emma.- Oh! Thank you.
0:27:30 > 0:27:32- Well done. - APPLAUSE
0:27:32 > 0:27:33Thank you.
0:27:36 > 0:27:39The sauce, to me, was really the shining light of this.
0:27:39 > 0:27:40It was fantastic.
0:27:40 > 0:27:42- So there you go. - Thank you very much.
0:27:42 > 0:27:44I think a great effort. Don't you, Jessie?
0:27:44 > 0:27:47- I thought it was lovely, congratulations.- Thank you.
0:27:47 > 0:27:50- So, Emma - you enjoyed it? - Yes, it's been really good fun.
0:27:50 > 0:27:51Would you do it again?
0:27:51 > 0:27:52I would do it again, yes.
0:27:52 > 0:27:55Second time was easier than the first round.
0:27:55 > 0:27:57- Yeah, really enjoyed it. - Well, well done.
0:27:57 > 0:28:00So, Clare, Matt - come on over. Commiserations.
0:28:00 > 0:28:03- You picked the box of ingredients. - I know, I know. That's awesome!
0:28:03 > 0:28:05- Well done.- Thank you.- Well done.
0:28:05 > 0:28:08Yeah, it's a fantastic plate of food. So, well done, Emma.
0:28:08 > 0:28:09Thank you for joining us, Jessie.
0:28:09 > 0:28:11Thank you for watching, and join us again next time,
0:28:11 > 0:28:14when we'll meet three more great, enthusiastic home cooks,
0:28:14 > 0:28:17all ready to win a box using a box of ingredients.
0:28:17 > 0:28:20I'll see you again soon. Bye for now.
0:28:21 > 0:28:26For more budget recipes and tips, go to bbc.co.uk/dishup.