0:00:02 > 0:00:04Across the country, lots of us are working out
0:00:04 > 0:00:07what to cook tonight from the ingredients in our cupboards.
0:00:08 > 0:00:10To inspire you, we're throwing away the cookbooks
0:00:10 > 0:00:12and going back to basics.
0:00:15 > 0:00:17We're pitting three resourceful and creative home cooks
0:00:17 > 0:00:20against one another to see what they can come up with.
0:00:24 > 0:00:27Whoever does it best will be our cook of the day.
0:00:33 > 0:00:34'Ready to show they can think on their feet
0:00:34 > 0:00:36'are today's three cooks.
0:00:39 > 0:00:43'Devon cider-maker Jill likes to experiment in the kitchen.'
0:00:43 > 0:00:46Sometimes it doesn't turn out right, and my husband says,
0:00:46 > 0:00:48"Oh, that's rubbish,"
0:00:48 > 0:00:50but next time he gets something good!
0:00:50 > 0:00:52'Watchmaker Keith always finds time
0:00:52 > 0:00:55'to cook for friends and family.'
0:00:55 > 0:00:57I really enjoy feeding my friends.
0:00:57 > 0:00:59They always volunteer me for the dinner party.
0:00:59 > 0:01:04I then panic as to what I'm going to cook for them.
0:01:04 > 0:01:05'And being vegetarian,
0:01:05 > 0:01:08'Gurprit thinks she has an advantage in the kitchen.'
0:01:08 > 0:01:11I find you have more options because you've got more flavours
0:01:11 > 0:01:13and I think there's a lot more colour
0:01:13 > 0:01:15in veg than there is in meat.
0:01:15 > 0:01:18'Their first test will be to cook from a box of ingredients
0:01:18 > 0:01:21'put together by today's guest...
0:01:21 > 0:01:24'Strictly Come Dancing's Craig Revel Horwood.'
0:01:27 > 0:01:29I knew that was coming!
0:01:29 > 0:01:31Good to see you, Craig. Welcome to The Box.
0:01:31 > 0:01:34Now, you've got to be the busiest man in showbiz, really, haven't you?
0:01:34 > 0:01:35I have been very busy.
0:01:35 > 0:01:39And it's not just television that people know you from, Obviously Strictly...
0:01:39 > 0:01:42- Absolutely. - But a lot of people don't know that you've been in everything,
0:01:42 > 0:01:45- from Cats, Moulin Rouge, performing. - Yeah, Miss Saigon, all of those.
0:01:45 > 0:01:48- And you're about to perform again on stage.- I am, indeed.
0:01:48 > 0:01:49I'm playing Miss Hannigan in Annie.
0:01:49 > 0:01:51And then straight off the back of that,
0:01:51 > 0:01:54- I'm assuming you're doing panto as well?- Yep, I go into panto as Hook.
0:01:54 > 0:01:57So what style of ingredients do you like? What style of food are you into?
0:01:57 > 0:02:01I like food that I can manipulate, I can change, you know,
0:02:01 > 0:02:02- I can morph into something else. - Morph?
0:02:02 > 0:02:06Like I would start a ragu and then that might turn into a chilli the next day.
0:02:06 > 0:02:09- OK, so shall we see what needs morphing in here?- Oh, yeah.
0:02:09 > 0:02:10Quite a lot of things, really.
0:02:10 > 0:02:13So what was the idea behind this choice?
0:02:13 > 0:02:17Well, the choice was all the things I love using, like pasta,
0:02:17 > 0:02:19but I don't like spaghetti.
0:02:19 > 0:02:22I like fettuccine because meat sticks to it a lot better.
0:02:22 > 0:02:26It takes up a little bit more of the flavour, which is great.
0:02:26 > 0:02:29I love orange vegetables like butternut squash,
0:02:29 > 0:02:31sweet potatoes, those sort of things.
0:02:31 > 0:02:34Well, we've got three home cooks waiting in the wings
0:02:34 > 0:02:36and I'm going to leave you to do what you do best -
0:02:36 > 0:02:39critique me and everybody else in front of the TV.
0:02:39 > 0:02:41- I shall look forward to that. - Come back.
0:02:41 > 0:02:42See you in a bit.
0:02:47 > 0:02:49OK, well welcome to The Box.
0:02:49 > 0:02:50Now, you are all here because apparently
0:02:50 > 0:02:52you are amazing home cooks.
0:02:52 > 0:02:55- Able to create something out of nothing.- Yep.- Exactly.
0:02:55 > 0:02:56You've got 50 minutes.
0:02:56 > 0:02:58Open the box and let's get started. Off you go.
0:03:03 > 0:03:05Ooh!
0:03:05 > 0:03:07I have chosen red and green peppers,
0:03:07 > 0:03:09tomatoes,
0:03:09 > 0:03:10fettuccine,
0:03:10 > 0:03:11carrots
0:03:11 > 0:03:13and cream cheese.
0:03:13 > 0:03:15I was thinking cream cheese and carrots
0:03:15 > 0:03:17because of carrot cake.
0:03:17 > 0:03:19And if I allow myself, because there is an awful
0:03:19 > 0:03:22amount of sugar in it, I can't stop eating it once I start.
0:03:22 > 0:03:23Also minced beef,
0:03:23 > 0:03:25chilli,
0:03:25 > 0:03:27basil, mint,
0:03:27 > 0:03:29coriander,
0:03:29 > 0:03:30sweet potatoes,
0:03:30 > 0:03:31peas.
0:03:31 > 0:03:34I love peas and, in fact, peas have to go with everything,
0:03:34 > 0:03:38even with my mash, even in my lasagnes.
0:03:38 > 0:03:40I'm a bit of a pea-aholic.
0:03:43 > 0:03:46'Our cooks don't have to use all of Craig's ingredients
0:03:46 > 0:03:50'and they have a store cupboard filled with the basics.'
0:03:54 > 0:03:56Oh, how exciting!
0:03:58 > 0:04:01I actually really like this box of ingredients.
0:04:01 > 0:04:03The obvious choice to me would be the beef and the pasta
0:04:03 > 0:04:06in a beautiful ragu and you get that by simple, plain flavours,
0:04:06 > 0:04:09using tomato, garlic, basil and olive oil.
0:04:09 > 0:04:12You cook the beef down, add that to the ragu.
0:04:12 > 0:04:15That dish, done properly, can be fantastic.
0:04:19 > 0:04:22HE GASPS I don't like the way Jill's chopping.
0:04:22 > 0:04:26One of her fingers is going to come off.
0:04:26 > 0:04:28- Jill, you look as if you are on a mission.- I am.
0:04:28 > 0:04:31- What are you doing first of all? - No idea!
0:04:32 > 0:04:34She hasn't got a clue what's going to happen.
0:04:34 > 0:04:36Wouldn't it be a good idea to think about it first?
0:04:36 > 0:04:39- It looks good though, doesn't it? - Well... I don't know yet.
0:04:39 > 0:04:40Ow! Nearly chopped my finger off there.
0:04:40 > 0:04:43Yeah, well, any wonder, darling. You need knife skills!
0:04:43 > 0:04:46Now, somebody tells me you were retired and you're not retired any more.
0:04:46 > 0:04:48- Is that right?- Yeah. We've got cider orchards.
0:04:48 > 0:04:50- 450 trees.- Right.
0:04:50 > 0:04:53So we make our own cider and cider vinegar
0:04:53 > 0:04:54and stuff like that.
0:04:54 > 0:04:58- So have we got a particular theme in mind or not? No?- No.
0:04:58 > 0:05:01- Starting at one end of the box and working your way through it?- Yeah.
0:05:01 > 0:05:02So we may even get some chocolate?
0:05:02 > 0:05:04Oh, there's chocolate, I didn't see that!
0:05:04 > 0:05:05Yeah, that was in there.
0:05:05 > 0:05:07You could have gone dessert, you see.
0:05:07 > 0:05:09- That's so true.- Thank you.
0:05:12 > 0:05:14I'm looking around over that side.
0:05:14 > 0:05:16Carnage. Mayhem.
0:05:16 > 0:05:18You've got to think about what's in the box,
0:05:18 > 0:05:23rather than start at one end of the box and work your way through it and utilise everything.
0:05:23 > 0:05:25What's Jill doing now?
0:05:25 > 0:05:27Oh, she's making a pastry.
0:05:27 > 0:05:29She might be making a Cornish pasty!
0:05:31 > 0:05:34'Jill is not the only one hoping to impress with the beef mince.
0:05:34 > 0:05:38'Keith has also chosen to go with this ingredient.'
0:05:38 > 0:05:41Oh, Keith knows how to chop. You see, look, that is good.
0:05:41 > 0:05:43Yes, his fingers are curved over like that.
0:05:44 > 0:05:47Keith, now you look a man as if you know what you're doing.
0:05:47 > 0:05:49- Please tell me you know what you're doing.- I hope so, James!
0:05:49 > 0:05:50Yeah.
0:05:50 > 0:05:53- I've got some lovely Mediterranean ingredients in there.- OK.
0:05:53 > 0:05:56I'm hoping to come up with a nice, tasty pasta dish
0:05:56 > 0:05:58with a little bit of a twist to it, I just found out.
0:05:58 > 0:05:59What's the twist?
0:05:59 > 0:06:02It's going to have a little bit of dark chocolate in it.
0:06:02 > 0:06:03Oh!
0:06:03 > 0:06:06- Dark chocolate pasta? - Yes.- Are you sure?- Yep.
0:06:06 > 0:06:09With venison normally, and stuff like that, it's quite nice.
0:06:09 > 0:06:11- But with pasta?- We're going to have a go.
0:06:11 > 0:06:13All right, OK. All right.
0:06:13 > 0:06:16I don't like the idea of that. That sounds ghastly!
0:06:16 > 0:06:19The idea of putting... Yes, with venison, I understand.
0:06:19 > 0:06:21I don't know about with pasta though.
0:06:21 > 0:06:23So are we going to make a sauce out of this pasta, or...
0:06:23 > 0:06:24I am. This is one...
0:06:24 > 0:06:27- Red wine sauce?- Absolutely.
0:06:27 > 0:06:29- Red wine, chocolate and pasta? - Yes.
0:06:29 > 0:06:31That just sounds awful.
0:06:31 > 0:06:33And what do you do for a living then?
0:06:33 > 0:06:35- I'm a watchmaker.- A watchmaker? - I repair watches.
0:06:35 > 0:06:37I know you've got quite a collection.
0:06:37 > 0:06:40Well, I like my watches as well. I find it fascinating, really.
0:06:40 > 0:06:43- Yeah, the market is quite good. - Well, this is working.
0:06:43 > 0:06:45- Yes, I can see that. - You've got 38 minutes left.
0:06:45 > 0:06:46Whoo-hoo!
0:06:49 > 0:06:53Well, Keith's creating a dish that is totally new on me.
0:06:53 > 0:06:55I've never mixed chocolate and pasta together
0:06:55 > 0:06:57and beef at the same time.
0:06:57 > 0:07:00And I don't know whether any Italians out there have, either.
0:07:03 > 0:07:04Eeeh.
0:07:10 > 0:07:12'With two beef mince dishes underway,
0:07:12 > 0:07:15'Gurprit is the only one making something vegetarian.'
0:07:16 > 0:07:19Oh, look, yes, sweet potato fries. Very good.
0:07:21 > 0:07:23What have you decided to make?
0:07:23 > 0:07:25I'm making a nice, simple tomato sauce
0:07:25 > 0:07:26with the pasta
0:07:26 > 0:07:29and then I'm having some sweet potato chips.
0:07:30 > 0:07:33I think you're the only one that knows what you're doing!
0:07:33 > 0:07:36So this is a lovely vegetarian sort of dish, as well, really?
0:07:36 > 0:07:39Yeah, yeah. I am a vegetarian so I tend to, obviously,
0:07:39 > 0:07:40- cook a lot of vegetarian dishes. - Yeah.
0:07:40 > 0:07:42She's very calm, isn't she?
0:07:42 > 0:07:46She's got a certain Nigella Lawson-ness about her.
0:07:46 > 0:07:49So you're a big fan of Italian food, by the looks of things?
0:07:49 > 0:07:50- Yes, I love it.- Yeah?
0:07:50 > 0:07:53I think that's where I fell in love with food, when I first went to Italy.
0:07:53 > 0:07:55That's classy. What she's doing is classy.
0:07:55 > 0:07:58Everyone else has just panicked and chucked everything together.
0:08:03 > 0:08:05Gurprit's doing exactly what I would do.
0:08:05 > 0:08:07We've got garlic, we've got olive oil, tinned tomatoes.
0:08:07 > 0:08:10And we rely on that - simple, clean flavours
0:08:10 > 0:08:13and some basil leaves through it, that's all you need.
0:08:16 > 0:08:17Where's the tin?
0:08:17 > 0:08:19Jill's steaming away. She has no clue what she's doing.
0:08:19 > 0:08:21I love it.
0:08:23 > 0:08:27'With time ticking away, a flustered Jill is also adding
0:08:27 > 0:08:29'an unusual ingredient to her pasty filling.'
0:08:29 > 0:08:31Oh, my God!
0:08:31 > 0:08:33Oh, I'm sure that'll be lovely now.
0:08:33 > 0:08:35Oh, no!
0:08:37 > 0:08:40- What are you making? - It's a kind of a chocolate...
0:08:40 > 0:08:41chilli pasty!
0:08:41 > 0:08:43What, a chocolate chilli pasty?
0:08:45 > 0:08:48Can I start again?
0:08:48 > 0:08:49Oh!
0:08:49 > 0:08:51I didn't make the pastry properly.
0:08:51 > 0:08:54I forgot to put an egg in it because I'm all flustered.
0:08:54 > 0:08:56I feel so sorry for them all.
0:08:56 > 0:08:58Right... Oh, my gosh.
0:09:04 > 0:09:06Now, up until about five minutes ago
0:09:06 > 0:09:08we only had one beef and chocolate dish.
0:09:08 > 0:09:10Now we've got two.
0:09:11 > 0:09:14Oh, look, she's making another one.
0:09:14 > 0:09:16Oh, dear.
0:09:18 > 0:09:20This might be nice. As long as she hasn't
0:09:20 > 0:09:23put too much chocolate in because that would be hideous.
0:09:24 > 0:09:26Keith, how are we doing?
0:09:26 > 0:09:28OK, I've oversalted it a little bit.
0:09:30 > 0:09:33It's like eating a burger and a Twix at the same time.
0:09:33 > 0:09:35THEY LAUGH Oh!
0:09:37 > 0:09:41'With just minutes to go, Jill is attempting a second dish.'
0:09:41 > 0:09:43It's because she's panicked.
0:09:43 > 0:09:45I'm worried about what's going to come out of that oven.
0:09:51 > 0:09:53- Oh!- OK, you've got a minute left!
0:10:00 > 0:10:02OK, that's it!
0:10:02 > 0:10:04Stop cooking.
0:10:04 > 0:10:06That includes you, Jill.
0:10:06 > 0:10:07Oh!
0:10:07 > 0:10:09Well done.
0:10:12 > 0:10:15OK, we have three dishes. Well, three and a half.
0:10:15 > 0:10:17And I'm going to put you out of your misery
0:10:17 > 0:10:19because the person who put that amazing selection
0:10:19 > 0:10:22of ingredients together is a massive foodie.
0:10:22 > 0:10:23But you'll probably know him
0:10:23 > 0:10:25as one of the meanest judges of them all
0:10:25 > 0:10:28on Strictly. It's Craig Revel Horwood.
0:10:34 > 0:10:38- Craig.- Hello.- Welcome back. I thought you'd do a runner!
0:10:38 > 0:10:41I tried, but then I was stopped at the front door
0:10:41 > 0:10:43and hoiked back in, darling.
0:10:43 > 0:10:45Now, you watched it all unfold.
0:10:45 > 0:10:46Yes, I did.
0:10:46 > 0:10:48Is this what you anticipated?
0:10:48 > 0:10:51- No. No, not at all. I've got to be honest.- Right.
0:10:51 > 0:10:54- You were most interesting, my darling.- Thank you.
0:10:54 > 0:10:56So, Jill, what did you make?
0:10:56 > 0:10:59It's a beef pasty with chocolate and chilli,
0:10:59 > 0:11:00with al dente pasta.
0:11:08 > 0:11:09Way too sweet.
0:11:10 > 0:11:12I've had enough of that one.
0:11:12 > 0:11:13- Do you want some water?- Erm, no.
0:11:13 > 0:11:16I'll need a glass of wine after that, darling.
0:11:20 > 0:11:23Well, that's OK, but it's not...
0:11:23 > 0:11:25I wouldn't like to have that as a meal.
0:11:25 > 0:11:27- I have to be honest, darling. - I wouldn't either.
0:11:27 > 0:11:29But there is flavour in it.
0:11:30 > 0:11:33- There is flavour in it. Well, it's there.- It's there.
0:11:33 > 0:11:36- And to be honest, there is actually flavour in this pasty.- Mmm.
0:11:36 > 0:11:38You went overboard and you put too much chocolate in,
0:11:38 > 0:11:41but the idea is definitely there. The pastry was a great idea.
0:11:41 > 0:11:44I liked the way you made the pastry, with grating the butter.
0:11:44 > 0:11:46- It's not a bad effort. - Thank you very much.
0:11:46 > 0:11:48- Well done.- Well done, darling.- Thank you.
0:11:53 > 0:11:55- Keith.- Hello.- Craig. - Hi, pleased to meet you.
0:11:55 > 0:11:57Nice to meet you too.
0:11:57 > 0:12:00- Now, another chocolate masterclass? - Yeah.- Right...
0:12:00 > 0:12:02OK, what did you do?
0:12:02 > 0:12:05I've done a sort of ragu pasta sauce
0:12:05 > 0:12:07with a dark chocolate hint to it
0:12:07 > 0:12:08- and some herb bread.- Right.
0:12:13 > 0:12:15Way too much chocolate.
0:12:15 > 0:12:17I couldn't eat a whole bowl of that, to be honest.
0:12:17 > 0:12:19Now the chilli's kicking in...
0:12:19 > 0:12:21which I like.
0:12:21 > 0:12:23A hint of chocolate, potentially,
0:12:23 > 0:12:25I think could have actually helped it along.
0:12:25 > 0:12:27I think you've just overdone it.
0:12:27 > 0:12:30It's just a shame you put that chocolate in there, but certainly
0:12:30 > 0:12:33- the pasta's well cooked, so well done.- Thank you.
0:12:37 > 0:12:38Gurprit, how are you?
0:12:38 > 0:12:41- I'm not too bad now it's all over. - Not too bad?
0:12:41 > 0:12:42It's all over!
0:12:42 > 0:12:45- And no chocolate in this?- No.- Wahey!
0:12:45 > 0:12:46Right, what did you do?
0:12:46 > 0:12:51A simple red pepper and tomato sauce with some pasta.
0:12:51 > 0:12:53Some sweet potato chips, lightly spiced on the side
0:12:53 > 0:12:55and some garlic bread.
0:12:58 > 0:13:02Hmm... That's actually very tasty. I love sweet potato.
0:13:02 > 0:13:04- You can't go wrong.- Yeah.- Dead easy.
0:13:04 > 0:13:06Sling them in the oven, they're done.
0:13:06 > 0:13:09- Flavour-wise, I like it.- Yeah. - It just needs some meat.
0:13:09 > 0:13:12The thing about it is, you've actually done the hard bits right.
0:13:12 > 0:13:14You've got the pasta perfectly cooked,
0:13:14 > 0:13:16you've incorporated the pasta in the sauce.
0:13:16 > 0:13:20- I would've drizzled a bit of olive oil, or something over it...- You'd have done a chef-ey drizzle.
0:13:20 > 0:13:22A chef-ey little drizzle, darling.
0:13:22 > 0:13:24But it's not up to me to decide.
0:13:24 > 0:13:26It's up to you to decide which dish you like the most
0:13:26 > 0:13:29out of the three that you've just tasted, so...
0:13:29 > 0:13:32- It's kind of over to you, really. - Well done.- Thank you.
0:13:37 > 0:13:40So an interesting selection of dishes in the end. What did you think?
0:13:40 > 0:13:42I thought so too. I mean, everyone did their best
0:13:42 > 0:13:46to create something and came up with completely different things than I had expected.
0:13:46 > 0:13:48- Not what I anticipated, either!- No!
0:13:48 > 0:13:50So, Jill's pasty, what did you reckon?
0:13:50 > 0:13:53Well...it just needed to be simplified.
0:13:53 > 0:13:58Keith, I just think you overpowered your entire dish a little bit,
0:13:58 > 0:14:02but I thought it was very, very tasty and had the potential,
0:14:02 > 0:14:05actually, to be something I would serve up at home.
0:14:05 > 0:14:09Gurprit, I thought your vegetarian dish was a delight, actually.
0:14:09 > 0:14:13It had grace, class, style. I thought it was very good.
0:14:13 > 0:14:16Now, you've got to pick which dish you like the most
0:14:16 > 0:14:17out of the three that you tasted.
0:14:17 > 0:14:19So which one would it be?
0:14:21 > 0:14:24After tasting all the dishes and all your hard work...
0:14:26 > 0:14:28I'm going to choose...
0:14:30 > 0:14:32..the vegetarian one.
0:14:32 > 0:14:33- Well done, darling.- Thank you.
0:14:33 > 0:14:35Gurprit, well done.
0:14:35 > 0:14:39It tasted fresh and I thought your pasta was cooked to perfection.
0:14:39 > 0:14:41Really, really good.
0:14:45 > 0:14:47OK, well, well done. Round two.
0:14:47 > 0:14:48In front of me,
0:14:48 > 0:14:50I've got three boxes of ingredients.
0:14:50 > 0:14:52We've got shellfish...
0:14:53 > 0:14:55..global...
0:14:56 > 0:14:57..and meat.
0:14:58 > 0:15:01Gurprit, because you cooked Craig's favourite dish,
0:15:01 > 0:15:04you get to decide not only what you'll be cooking with,
0:15:04 > 0:15:08but what your fellow contestants will be cooking with, as well.
0:15:08 > 0:15:11What would you like Keith to cook with?
0:15:21 > 0:15:25I'm going to go with shellfish. I hope that's OK.
0:15:25 > 0:15:27That's a good choice for me.
0:15:27 > 0:15:28Two boxes left over
0:15:28 > 0:15:30and we've got Jill stood there waiting.
0:15:39 > 0:15:43- I'm going to go for meat to Jill, if that's all right.- Thank you.
0:15:43 > 0:15:45- Jill, are you happy with that?- Yeah.
0:15:45 > 0:15:48And I'll be pleased to know there's no chocolate in there.
0:15:48 > 0:15:51- That leaves you the global box.- Yes.
0:15:51 > 0:15:54And all three of you, 50 minutes to create a dish to impress me.
0:15:54 > 0:15:57Collect your boxes. Let's get cooking.
0:16:00 > 0:16:03'Now these three cooks get a second chance
0:16:03 > 0:16:06'to prove they can think on their feet.'
0:16:06 > 0:16:08Oh!
0:16:09 > 0:16:11'Gurprit chose to cook from the global box,
0:16:11 > 0:16:14'which today has a Moroccan theme.
0:16:14 > 0:16:16'I've put in some diced goat meat,
0:16:16 > 0:16:17'baby aubergines,
0:16:17 > 0:16:19'dried apricots,
0:16:19 > 0:16:20'chillies,
0:16:20 > 0:16:22'fresh coriander and parsley.
0:16:22 > 0:16:23'Couscous,
0:16:23 > 0:16:24'ras-el-hanout
0:16:24 > 0:16:25'and preserved lemons.'
0:16:29 > 0:16:32Now you've had time to see the contents of all the boxes,
0:16:32 > 0:16:33which one would you pick?
0:16:33 > 0:16:35I quite like the global,
0:16:35 > 0:16:38only because that will be really full of flavour.
0:16:38 > 0:16:40Moroccan-ey...tagine...
0:16:40 > 0:16:44Moroccan-ey, tagine-y type of stuff and I love all that.
0:16:44 > 0:16:46And interestingly enough, the meat in there,
0:16:46 > 0:16:48quite unusual, goat.
0:16:48 > 0:16:49Yeah, I've enjoyed it any time I've had it.
0:16:49 > 0:16:52And, you know, at home, I've never cooked it myself,
0:16:52 > 0:16:55but that'd be a nice little bit of a challenge for me, that one.
0:16:57 > 0:16:58Right, how are we doing?
0:16:58 > 0:16:59Not too bad.
0:16:59 > 0:17:02I'm just really grateful I got to pick the box.
0:17:02 > 0:17:05I'm so glad I didn't get shellfish or the meat.
0:17:05 > 0:17:06So the idea is what?
0:17:06 > 0:17:09- Is this a tagine sort of thing? - Almost, yeah.
0:17:09 > 0:17:10Just a quicker version, really.
0:17:10 > 0:17:13So I'm going to make some nice couscous
0:17:13 > 0:17:16- with the lemons there. - Preserved lemons?- Yes.
0:17:16 > 0:17:17Obviously I didn't touch the meat.
0:17:17 > 0:17:19Yeah. You ever cooked with goat before?
0:17:19 > 0:17:22- No, but I have eaten it in the past. - Yeah. It's pretty good.
0:17:22 > 0:17:25Particularly that, that's the shoulder, so it's slow-cooking,
0:17:25 > 0:17:27which really lends itself together with this.
0:17:27 > 0:17:30And do you know what sort of spices I've put into this box as well?
0:17:30 > 0:17:33- It's almost like a harissa sort of spice.- You often get it...
0:17:33 > 0:17:36which this one has, it's got rose petals in it.
0:17:36 > 0:17:37- Rose petals?- It's got saffron.
0:17:37 > 0:17:39- Interesting.- Rose petals.- OK.
0:17:39 > 0:17:41Ras-el-hanout, have you heard of it?
0:17:41 > 0:17:42Yes, I've heard of that.
0:17:42 > 0:17:43- That's what that is.- Wow.
0:17:43 > 0:17:46Now, the key to it, it's got to go in at the beginning of the cooking.
0:17:46 > 0:17:51- OK.- So get that in there, sharpish. - Now.- Good luck.
0:17:56 > 0:17:58Now, Gurprit decided to go for the global box
0:17:58 > 0:18:01and she's doing a vegetarian tagine, that famous stew,
0:18:01 > 0:18:04but it's actually not a stew, it's the pot that you cook it in -
0:18:04 > 0:18:06this round-shaped clay pot with a funnel-shaped lid.
0:18:06 > 0:18:09But you can get away with it in real-time,
0:18:09 > 0:18:12particularly using the aubergines, easily in about 20-30 minutes.
0:18:17 > 0:18:19'Keith got the shellfish to cook with.
0:18:19 > 0:18:23'Along with the crab, there's potato, lemon grass, chillies,
0:18:23 > 0:18:26'sweetcorn, fresh chives, brandy
0:18:26 > 0:18:28'and some Gruyere cheese.'
0:18:32 > 0:18:34The way you tackle a crab is quite straightforward.
0:18:34 > 0:18:36Inside the claws, you've got the white meat,
0:18:36 > 0:18:38inside the shell, you've got the dark meat,
0:18:38 > 0:18:41each require a little bit of work to get the crab meat out,
0:18:41 > 0:18:43but trust me, it's worth the effort in the end.
0:18:47 > 0:18:48Look at this chopping.
0:18:48 > 0:18:51Well, he looks as if he knows what he's doing!
0:18:51 > 0:18:54- So I'm going to do the sweetcorn in a patty.- Yeah?
0:18:54 > 0:18:57And I'm going to do a potato crab cake.
0:18:57 > 0:18:59- Now do you cook much shellfish at home?- Yes.
0:18:59 > 0:19:01The trick is obviously not to overcook it...
0:19:01 > 0:19:04- You know crab is one of my food heavens.- Is it?
0:19:04 > 0:19:05With a bit of horseradish maybe?
0:19:05 > 0:19:08You've heard about me and the horseradish!
0:19:08 > 0:19:09Well, good luck.
0:19:09 > 0:19:10Thank you.
0:19:15 > 0:19:17Keith got given the shellfish box
0:19:17 > 0:19:20and he's gone down the same route as what I would have done, really,
0:19:20 > 0:19:23and utilised the potato as the base for a simple crab cake.
0:19:25 > 0:19:28It's that combination of equal quantities potato and crab,
0:19:28 > 0:19:31mixed together with hopefully some of that lemon grass and chilli,
0:19:31 > 0:19:34but what it needs is a nice little sauce to go with it.
0:19:40 > 0:19:42'Gurprit gave Jill the meat box,
0:19:42 > 0:19:45'featuring a boudin blanc, or white pudding,
0:19:45 > 0:19:47'white beans and French beans,
0:19:47 > 0:19:50'potato, red pepper and tarragon.
0:19:53 > 0:19:55'There's also some wild mushrooms,
0:19:55 > 0:19:57'pine nuts, puff pastry
0:19:57 > 0:19:59'and some Camembert cheese.'
0:20:05 > 0:20:09I mean, this is a classic French inspired box of ingredients, really,
0:20:09 > 0:20:11from the tarragon, the white beans
0:20:11 > 0:20:13and of course that white pudding.
0:20:13 > 0:20:16White pudding, you treat it exactly the same as black pudding.
0:20:16 > 0:20:18The one thing you don't want to be doing
0:20:18 > 0:20:19with either of them is overcooking them.
0:20:19 > 0:20:22They can dry out really, really rapidly, so it's better to
0:20:22 > 0:20:26just pan-fry it nice and quickly, but also to serve it with a sauce.
0:20:29 > 0:20:32- Is this like a work in progress, like last time?- Yes.- OK.
0:20:32 > 0:20:35But I was going to make little tartlet thingys...
0:20:35 > 0:20:37- Can I give you a little bit of a word of advice?- Yes, please.
0:20:37 > 0:20:39Right... Put some cream in.
0:20:39 > 0:20:40Go on.
0:20:40 > 0:20:42- More than that.- That much?
0:20:42 > 0:20:43A bit more.
0:20:43 > 0:20:45So, mustard.
0:20:45 > 0:20:49And it's better to use, I think, grain mustard for this one.
0:20:49 > 0:20:52So that could be a great little sauce to go with it. Taste this.
0:20:52 > 0:20:54Thank you.
0:20:56 > 0:20:59- That's nice.- Tastes nice, doesn't it?
0:20:59 > 0:21:01- You've got about 10-15 minutes left. - All right.
0:21:03 > 0:21:06What Jill has done is actually utilise the white pudding
0:21:06 > 0:21:08and the puff pastry to make little tartlets.
0:21:08 > 0:21:10Now, that's going to go with a sauce.
0:21:10 > 0:21:12The thing is with Jill, you've got to rein her back
0:21:12 > 0:21:14from using all those ingredients
0:21:14 > 0:21:16and putting everything onto one plate.
0:21:21 > 0:21:22'With not long to go,
0:21:22 > 0:21:26'Gurprit is thinking about the flavouring for her couscous.'
0:21:26 > 0:21:28- You've cooked this before? - Yes, a lot.
0:21:28 > 0:21:30OK, so you've got lots of herbs.
0:21:30 > 0:21:33You see I've lined it up so you do know I'm on the right track.
0:21:33 > 0:21:36But you've got one other ingredient in here, which I think needs to go in here,
0:21:36 > 0:21:38- which is dried apricots.- OK.
0:21:40 > 0:21:44It's that combination of sweetness in a tagine that really,
0:21:44 > 0:21:45really sets it apart.
0:21:45 > 0:21:47Soft fruit, like some dried apricots,
0:21:47 > 0:21:50goes particularly well in there, all mixed together with the couscous.
0:21:52 > 0:21:55'With minutes to go, Keith seems to have everything under control.'
0:21:56 > 0:21:59Now, we all need to go around to Keith's house, because he's used
0:21:59 > 0:22:01to cooking massive dinner parties, is that right?
0:22:01 > 0:22:04- 18 covers?- 20!- 20 covers minimum?
0:22:04 > 0:22:05Yes, I have done a few like that.
0:22:05 > 0:22:08I did steaks for 20 people once and that was just a nightmare
0:22:08 > 0:22:10because everyone wanted them different
0:22:10 > 0:22:13and I was just sweating like some terrible pig in the kitchen
0:22:13 > 0:22:15and I never got to drink or see anybody.
0:22:21 > 0:22:22'Jill's tarts are cooked
0:22:22 > 0:22:25'and she's also decided to make some garlic bread.'
0:22:25 > 0:22:28If we mix this together, that's your garlic and your butter
0:22:28 > 0:22:31and when you put garlic butter, it's got to be that.
0:22:31 > 0:22:33- Really?- Yes. - It's a bit unhealthy, isn't it?
0:22:33 > 0:22:37Don't you worry about that, Jill. You're cooking for me!
0:22:39 > 0:22:41- That smells good.- Delicious.
0:22:41 > 0:22:43- And not a chocolate in sight. - I love that!
0:22:46 > 0:22:4845 seconds!
0:22:52 > 0:22:53OK, that's it!
0:22:54 > 0:22:55Stop cooking!
0:23:02 > 0:23:05'Jill had to create a dish from the meat box.'
0:23:07 > 0:23:09- OK, Jill.- Yeah. - What did you do with it?
0:23:09 > 0:23:11So I made a white pudding tartlet
0:23:11 > 0:23:14with wild mushroom and beans
0:23:14 > 0:23:17and garlic bread and baked brie.
0:23:17 > 0:23:21- Camembert.- It all looks the same, really, doesn't it? - All looks the same, dunnit?(!)
0:23:21 > 0:23:24- Are you pleased with it? - I'm very pleased with it, yes.- Good.
0:23:30 > 0:23:33Mmm! That's a bit of a turn-up, darling, isn't it?
0:23:33 > 0:23:37- That's actually something I could eat!- Thanks!- That's really nice.
0:23:37 > 0:23:39I'll have a little bit more.
0:23:39 > 0:23:41I like it. It's rich.
0:23:41 > 0:23:44Certainly the sauce, with everything else, it's lovely.
0:23:44 > 0:23:47- Yeah, it really is.- Yes, very nice. - You've excelled yourself, darling,
0:23:47 > 0:23:49- in the culinary arts. - Oh, you're so kind.
0:23:49 > 0:23:52I like the way you've cooked the beans and peeled them in half, you had time.
0:23:52 > 0:23:54- It's very chef-ey.- It is very chef-ey.- I'm learning!
0:23:54 > 0:23:56Do you want to go halfers on this bread, darling?
0:23:56 > 0:23:58Yeah, we'll break it in half.
0:23:58 > 0:24:00So the whole point of that, with cooking it inside,
0:24:00 > 0:24:04- look, you get this lovely...- Goo-ey. - ..sticky cheese and everything else.
0:24:04 > 0:24:07Mmm. It looks lovely.
0:24:11 > 0:24:13Mmm. I love that.
0:24:13 > 0:24:15It's a vast improvement on the last dish.
0:24:15 > 0:24:17And a good effort, well done.
0:24:17 > 0:24:20- Thank you very much. - Well done.- Bravo.
0:24:25 > 0:24:31'Keith had to create a meal from the shellfish box.'
0:24:31 > 0:24:34- Keith, what did you do with it? - I made two little crab cakes.
0:24:34 > 0:24:36I did some sweetcorn fritters as well
0:24:36 > 0:24:39and there is a dipping sauce there as well.
0:24:44 > 0:24:46Mmm. That's nice.
0:24:46 > 0:24:48Crab cakes are a little bit squidgy, squidgy...
0:24:48 > 0:24:51- Needed a bit more time.- Yeah, but the flavour is all there, I think.
0:24:51 > 0:24:54I think what you've got is two very different dishes here.
0:24:54 > 0:24:57You've got fishcakes. You haven't drained the potatoes enough.
0:24:57 > 0:25:00But also, you put the brown crab meat in there,
0:25:00 > 0:25:02- which, when you do that, is quite liquid.- Right.
0:25:02 > 0:25:04But the surprising thing for me is these sweetcorn fritters.
0:25:04 > 0:25:07- They are fantastic, particularly with the dipping sauce.- Good.
0:25:07 > 0:25:10- So great effort. Well done. - 50-50. Thank you.
0:25:16 > 0:25:19'And Gurprit chose to cook from the global box.'
0:25:21 > 0:25:23Right, Gurprit, you chose the right one there, didn't you?
0:25:23 > 0:25:27- Yes, it was perfect for me. - Moroccan-inspired. What did you do?
0:25:27 > 0:25:33So, it's couscous, with a nice aubergine and onion, tomato-based tagine.
0:25:33 > 0:25:35Now you didn't cook the goat, that's still in the box?
0:25:35 > 0:25:37- No, yes, that's correct. - OK, well, it looks good.
0:25:37 > 0:25:41- It does. It looks very impressive. - So, if you want to dive in.
0:25:45 > 0:25:47Mmm. I like the sweetness in it. That's really nice.
0:25:47 > 0:25:50- That'll be the apricots. - Yeah. I like it.
0:25:50 > 0:25:53You know, it's light. It's nice and moist too.
0:25:53 > 0:25:55I mean, this can sometimes go a bit wrong, can't it?
0:25:55 > 0:25:58Particularly with just vegetables, when you have no meat.
0:25:58 > 0:25:59It can go wrong because of the couscous.
0:25:59 > 0:26:03You've definitely cooked that before because that is beautiful and light.
0:26:03 > 0:26:05- It's a good dish, that, well done.- Thank you.
0:26:05 > 0:26:08- But I've got to decide, on the basis of all these three dishes...- Yes.
0:26:08 > 0:26:10..who gets today's cook of the day.
0:26:10 > 0:26:14You've all upped your game, so this one's going to be even more difficult.
0:26:15 > 0:26:18Well, Craig, if that was a theatre performance,
0:26:18 > 0:26:22- the second act did better than the first.- It certainly did. Absolutely.
0:26:22 > 0:26:25And on the basis of the three dishes that I've just tasted,
0:26:25 > 0:26:27and seriously, everybody upped their game in round two.
0:26:27 > 0:26:30Today's cook of the day is...
0:26:41 > 0:26:43..Gurprit.
0:26:43 > 0:26:45- Well done.- Thank you. - You happy with that?
0:26:45 > 0:26:47Very, very happy, yeah. Thank you so much.
0:26:47 > 0:26:50As a vegetarian tagine, with those aubergines, you did the right thing,
0:26:50 > 0:26:52cooked it out for long enough,
0:26:52 > 0:26:54but really, the shining light for that was that lovely couscous.
0:26:54 > 0:26:57It's nicely cooked. The right amount of spice in there.
0:26:57 > 0:27:00- On the whole, a cracking dish. Good effort.- Thank you very much.
0:27:00 > 0:27:02- Well-deserved. - Thank you so much.- Well done.
0:27:02 > 0:27:06- So are you going to cook this again? You've obviously cooked it before! - Yeah. Hopefully.
0:27:06 > 0:27:09I think the husband deserves to try the winning dish.
0:27:09 > 0:27:12Exactly. But the key to it is that ras-el-hanout, as well, if you can find it in the shops.
0:27:12 > 0:27:16- Definitely.- But that's a great effort, well done.- Thank you very much.
0:27:16 > 0:27:18Keith, Jill, come on over. Hard luck.
0:27:18 > 0:27:19Jill, you're an absolute star.
0:27:19 > 0:27:23- Thank you.- Congratulations, darling. - Thank you very much.
0:27:23 > 0:27:27Congratulations. Come over here, my darling. Don't be nervous, don't be shy.
0:27:27 > 0:27:29And a little turn.
0:27:29 > 0:27:32Your dancing is better than your cooking!
0:27:32 > 0:27:34I can't dance either!
0:27:34 > 0:27:36That's all we've got time for today.
0:27:36 > 0:27:39Join us again soon, where we meet three more great home cooks,
0:27:39 > 0:27:43some more great big names and also some more boxes of ingredients.
0:27:43 > 0:27:46I'll see you very soon. Bye for now.
0:27:46 > 0:27:48'And if you'd like to have a go in the kitchen,
0:27:48 > 0:27:51'go to bbc.co.uk/dishup
0:27:51 > 0:27:53'for easy recipes and tips.'