0:00:02 > 0:00:03Across the country,
0:00:03 > 0:00:05lots of us are working out what to cook tonight
0:00:05 > 0:00:08from the ingredients in our cupboards...
0:00:08 > 0:00:10to inspire you with throwing away the cookbooks,
0:00:10 > 0:00:12and going back to basics.
0:00:14 > 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 > 0:00:36Ready to show off their quick-thinking kitchen skills
0:00:36 > 0:00:38are today's three cooks...
0:00:40 > 0:00:43..lifestyle coach and mum of three, Hali.
0:00:43 > 0:00:45Yeah, a lot of mouths to feed
0:00:45 > 0:00:47and I also love cooking for my friends as well.
0:00:47 > 0:00:51I've generally got a house party going on most evenings in my house!
0:00:51 > 0:00:53Training consultant Paul from Durham,
0:00:53 > 0:00:56who loves creating last-minute dishes.
0:00:56 > 0:00:59Nine times out of ten, even over the weekend, I've nothing in the fridge,
0:00:59 > 0:01:03so it's a case of doing something literally from scratch!
0:01:03 > 0:01:05For me, that's part of the fun of it.
0:01:05 > 0:01:09And Gary from Luton, who's been putting in some practice.
0:01:09 > 0:01:11I've tried to prepare as best I could.
0:01:11 > 0:01:14I've had family bring round random boxes of food,
0:01:14 > 0:01:17so, yeah, hopefully I'm ready!
0:01:17 > 0:01:20Their first test will be to cook from a box of ingredients
0:01:20 > 0:01:22put together by today's guest,
0:01:22 > 0:01:27legendary newsreader and TV presenter, John Craven.
0:01:27 > 0:01:29- Here you are, James. - Welcome to The Box.
0:01:29 > 0:01:31- Thank you very much indeed. - That looks heavy.
0:01:31 > 0:01:33It's got quite a few things in there.
0:01:33 > 0:01:35- Are you any good in the kitchen? - I'm not all that good.
0:01:35 > 0:01:38- JAMES LAUGHS I'm a good helper, James.- Right.
0:01:38 > 0:01:40I'm no good at getting things ready on time.
0:01:40 > 0:01:43Right, OK. They've only got 50 minutes to create a dish
0:01:43 > 0:01:45- using what we've got in here. Now...- Right.
0:01:45 > 0:01:46Rack of lamb,
0:01:46 > 0:01:49it's the first, kind of posh food I can remember eating.
0:01:49 > 0:01:50Because I was a war baby,
0:01:50 > 0:01:52and you know, there was rationing until 1954,
0:01:52 > 0:01:55but then suddenly when rationing ended, you know,
0:01:55 > 0:01:56lots of things presented themselves,
0:01:56 > 0:01:58food you'd never seen before.
0:01:58 > 0:02:01And I remember going to a restaurant and having rack of lamb
0:02:01 > 0:02:04and it looked so posh with those little paper things, you know...
0:02:04 > 0:02:07- The little chef hats.- Yes!- Right, we haven't got those today.- No.
0:02:07 > 0:02:08Rack of lamb's pretty good.
0:02:08 > 0:02:10- We'll send you off to a darkened room.- OK.
0:02:10 > 0:02:14- And we'll see in about 15 minutes for something to eat.- Lovely. Smashing. See you then, James. Fine.
0:02:19 > 0:02:20Right.
0:02:20 > 0:02:21Let it all begin.
0:02:22 > 0:02:25OK, guys, welcome to The Box.
0:02:25 > 0:02:26Now, the ingredients in front of you
0:02:26 > 0:02:29have all been chosen by our special guest,
0:02:29 > 0:02:33who's waiting in the wings ready to taste your amazing creation
0:02:33 > 0:02:36and I say creation, because we're only after one dish.
0:02:36 > 0:02:39You've got 50 minutes to create that dish.
0:02:39 > 0:02:40Good luck.
0:02:48 > 0:02:51Well, in my box, I've put rack of lamb.
0:02:51 > 0:02:56It's probably the tastiest cut of meat there could ever be.
0:02:56 > 0:02:59I put some minced beef, purple potatoes,
0:02:59 > 0:03:03extra fine green beans, aubergine.
0:03:03 > 0:03:04Well, to be honest,
0:03:04 > 0:03:08I don't like aubergine in anything but moussaka.
0:03:08 > 0:03:09JOHN LAUGHS
0:03:09 > 0:03:11So, if they make some sort of...
0:03:11 > 0:03:13aubergine jus or something,
0:03:13 > 0:03:16for my rack of lamb, I won't like that.
0:03:16 > 0:03:20Organic carrots. If possible, we go for organic food.
0:03:20 > 0:03:24Organic carrots are not that much more expensive than ordinary carrots.
0:03:24 > 0:03:25Puy lentils.
0:03:25 > 0:03:28Over the years I've developed a taste for puy lentils,
0:03:28 > 0:03:30especially when you put a few things extra in them
0:03:30 > 0:03:32to give them a bit more flavour.
0:03:32 > 0:03:33Herbs.
0:03:33 > 0:03:36Some peaches, I like all fruit, actually.
0:03:36 > 0:03:38I could've gone for almost everything.
0:03:38 > 0:03:41But I thought peaches have a special flavour.
0:03:41 > 0:03:45Custard and some nice vanilla ice cream.
0:03:45 > 0:03:50I'm looking for a good, wholesome meal that anybody could do at home.
0:03:50 > 0:03:52Well, anybody, probably, apart from me.
0:03:52 > 0:03:53JOHN LAUGHS
0:03:57 > 0:04:00That's a wide range of ingredients in John's box,
0:04:00 > 0:04:02but our cooks don't have to use them all.
0:04:04 > 0:04:07Out of all those wonderful ingredients inside that box,
0:04:07 > 0:04:10all of our contestants have chosen the lamb.
0:04:10 > 0:04:13Which I've got to say is probably the safest bet, to be honest.
0:04:13 > 0:04:16I would've certainly gone for it as well.
0:04:16 > 0:04:20But I'm not sure about Hali, because she looks to be
0:04:20 > 0:04:24going for the aubergine, maybe she's thinking of moussaka.
0:04:34 > 0:04:35Hali, you have now changed career,
0:04:35 > 0:04:38- because you started life as a beauty therapist.- I did.
0:04:38 > 0:04:42- Tell us what you're doing now, cos it's amazing. - I'm a health and lifestyle coach.
0:04:42 > 0:04:45I've lost 11st in weight,
0:04:45 > 0:04:48so I've lost half my body size in weight, literally.
0:04:48 > 0:04:49Wow.
0:04:49 > 0:04:52And then that got me really interested in
0:04:52 > 0:04:56health and nutrition and good food
0:04:56 > 0:04:57and looking after your body.
0:04:57 > 0:04:59I've kept it off for six months now, so...
0:04:59 > 0:05:02- That's fantastic. 11st, very impressive. - HALI LAUGHS
0:05:02 > 0:05:04What have we got going in this pan, what's happening?
0:05:04 > 0:05:08So, I'm just putting a bit of a Persian influence on my food today, as always.
0:05:08 > 0:05:12Do you know what? I don't think I've ever tasted Persian food.
0:05:12 > 0:05:13Not that I know of, anyway.
0:05:13 > 0:05:18And I think by the look of this, I would quite like it.
0:05:18 > 0:05:21- I love Persian food.- Oh, do you?
0:05:21 > 0:05:23- Cos you're half Persian, half British?- I am, yes.
0:05:23 > 0:05:28- It's mainly based around rice.- Yes. - And then lamb, of course, meat.- Yes.
0:05:28 > 0:05:31So I'm really happy that there's lamb in the box today.
0:05:31 > 0:05:34- Spices as well... - Yes, lots of spices...
0:05:34 > 0:05:37- It's not Indian flavours, is it? - Not...- It's really pungent...
0:05:37 > 0:05:39Yeah, definitely.
0:05:39 > 0:05:43The lamb's been seared off with turmeric,
0:05:43 > 0:05:46- cinnamon and some cumin.- OK.
0:05:46 > 0:05:49- I've got aubergine in the oven roasting with garlic.- OK.
0:05:49 > 0:05:52Interestingly enough, you're going to use the puy lentils.
0:05:52 > 0:05:55Oh, I love lentils, I absolutely love lentils.
0:05:55 > 0:05:59Yes, well, I'm glad that Hali has decided to use the lentils.
0:05:59 > 0:06:02I think that's probably the Persian influence in her cooking,
0:06:02 > 0:06:05but she's going to have to win me over on the aubergine.
0:06:09 > 0:06:12With the aubergine, she can do so many different things with them.
0:06:12 > 0:06:15You can puree them, or deep fat fry, or simply oven bake them.
0:06:15 > 0:06:18One thing you do need to do is be really careful
0:06:18 > 0:06:19with the amount of oil you add.
0:06:19 > 0:06:22Think of it like a sponge, the more oil you add to the aubergine,
0:06:22 > 0:06:25it soaks it all and soaks it all and all of a sudden it goes,
0:06:25 > 0:06:27I've had enough, and rinses it all out.
0:06:27 > 0:06:31You've got to start it off with a little bit of oil in the pan and just add little by little.
0:06:35 > 0:06:37Gary's taken a classic route with his lamb.
0:06:37 > 0:06:40He's adding rosemary and he's prepared some of that great veg
0:06:40 > 0:06:42from John's box of ingredients.
0:06:44 > 0:06:47- Have you ever used these potatoes before?- No, I haven't.
0:06:47 > 0:06:50They're kind of purple in size, so when you, basically, peel them,
0:06:50 > 0:06:53- cut them open, it's this amazing colour you get inside.- OK, right.
0:06:53 > 0:06:56You really don't want to turn that into mash,
0:06:56 > 0:06:59- otherwise it looks like some weird mashed potato.- Yeah.
0:06:59 > 0:07:00More like wallpaper paste,
0:07:00 > 0:07:03- but they're really nice sauteed off in a pan.- OK.
0:07:03 > 0:07:06So far it seems to me with Gary's, it's, you know,
0:07:06 > 0:07:08standard rack of lamb and veg,
0:07:08 > 0:07:11which is, nothing really wrong with that.
0:07:11 > 0:07:14But I don't know whether you need a bit more imagination
0:07:14 > 0:07:15with things to use.
0:07:17 > 0:07:20Somebody told me when they heard about you coming on the show,
0:07:20 > 0:07:23it's literally been competition time almost every night at your place.
0:07:23 > 0:07:25- It has!- Bringing you back boxes of ingredients.
0:07:25 > 0:07:28Yeah, I've had all kinds of things come through my door
0:07:28 > 0:07:31- in little cardboard boxes! - All right.
0:07:31 > 0:07:33Looks as if you know what you're doing with a knife.
0:07:33 > 0:07:35Have you the cooked with these carrots before?
0:07:35 > 0:07:37These are beautiful organic carrots. If I was doing anything,
0:07:37 > 0:07:39what I would tend to do
0:07:39 > 0:07:42and I'm going to tell you this having you chopped them all up,
0:07:42 > 0:07:45- that's the maximum preparation I would do for those.- Right, OK.
0:07:45 > 0:07:46I'd cook them as they are,
0:07:46 > 0:07:48cos look at it, it's a beautiful thing, isn't it?
0:07:48 > 0:07:50Which don't require chopping up into small pieces.
0:07:50 > 0:07:53- Into batons, like I'm, I'm ruining them.- Gary.
0:07:53 > 0:07:54GARY LAUGHS
0:08:00 > 0:08:01The key to cooking a rack of lamb
0:08:01 > 0:08:04is to make sure it's sealed really well on the top, first of all.
0:08:04 > 0:08:07So, salt and pepper, put it in skin side down in the pan
0:08:07 > 0:08:09and get a nice crispy top to it,
0:08:09 > 0:08:11so when you flip it over and roast it,
0:08:11 > 0:08:13it will take about 15 minutes in a really hot oven.
0:08:13 > 0:08:15But it does need time to rest
0:08:15 > 0:08:18and you want to serve that meat nice and pink.
0:08:19 > 0:08:23Finally, our third cook, Paul, has also gone for the lamb.
0:08:23 > 0:08:26He worked front of house in the restaurant business for 20 years,
0:08:26 > 0:08:28so I'm expecting great things.
0:08:30 > 0:08:33A little bit competitive with your brother, is that right?
0:08:33 > 0:08:36- Well, well, yes.- Is he the chef?
0:08:36 > 0:08:39He's not really a chef, he worked front of house with me a little bit,
0:08:39 > 0:08:43but he decided he was going to put me through for this show.
0:08:43 > 0:08:45- Oh, right, it's his fault? - It's his fault.- OK.
0:08:45 > 0:08:48- So, if it all goes pear-shaped... - Or it burns...
0:08:48 > 0:08:49It burns like I've done there, yes.
0:08:49 > 0:08:52- Do you know what that burnt bit is?- Just rosemary.
0:08:52 > 0:08:54- No, that's the garlic. - Oh, the garlic.
0:08:54 > 0:08:56You've put the garlic on there, so you pick that off.
0:08:56 > 0:09:00If you're going to marinade it, the best thing is to get rid of the garlic or don't chop it up.
0:09:00 > 0:09:02Just leave it whole.
0:09:02 > 0:09:05- Anyway, I'm going to clear off before you burn anything else. - Cheers, mate.
0:09:05 > 0:09:08Well, I can't wait to get in and taste these,
0:09:08 > 0:09:12two racks of lamb, cooked in the more or less traditional way,
0:09:12 > 0:09:13another...
0:09:13 > 0:09:15not so traditional.
0:09:18 > 0:09:20The danger is you've got two very similar dishes
0:09:20 > 0:09:21and there's going to be,
0:09:21 > 0:09:24you know, a comparison's going to be made between the two.
0:09:24 > 0:09:25That's actually quite tricky.
0:09:27 > 0:09:30Time's almost up, but it looks like something's gone wrong
0:09:30 > 0:09:33with Gary's purple potatoes.
0:09:33 > 0:09:34What's happening here?
0:09:34 > 0:09:37I did one batch, but I didn't parboil them.
0:09:37 > 0:09:41- OK.- I thought they'd be soft enough in time.- Yes.
0:09:41 > 0:09:43So, I've boiled them up a little bit,
0:09:43 > 0:09:46now fried them off, I'm just sauteing in a little bit of butter.
0:09:46 > 0:09:49These potatoes are actually quite tricky to get right.
0:09:49 > 0:09:53If I was doing it, I would cut them into big chunks and boil them
0:09:53 > 0:09:55and right at the last minute, just saute them in butter.
0:09:55 > 0:09:58It's actually quite tricky to cut them up into slices.
0:09:58 > 0:10:00They absorb a lot of that butter
0:10:00 > 0:10:03and sometimes they can overpower the taste of the potato,
0:10:03 > 0:10:05cos it's actually quite a delicate flavour.
0:10:11 > 0:10:12Everything going all right?
0:10:12 > 0:10:14- I think so!- You think so?
0:10:19 > 0:10:21- He's cleaning up while he goes as well.- Trying.
0:10:21 > 0:10:22THEY LAUGH
0:10:22 > 0:10:24This looks good in here. This is our nice little sauce.
0:10:24 > 0:10:28- Nice little sauce, yes. A few shallots, bit of redcurrant.- OK.
0:10:28 > 0:10:30Jus and a bit of stock, carrots...
0:10:30 > 0:10:33- Nice, with the carrots and beans. - Beans in there with some butter.
0:10:36 > 0:10:38I thought Gary had finished the rack of lamb,
0:10:38 > 0:10:42but he's put it back in the oven now. Um...
0:10:42 > 0:10:44it should be really resting now.
0:10:44 > 0:10:48OK, one and a half minutes left, guys. One and a half minutes.
0:11:08 > 0:11:11OK, that's your lot. Stop cooking.
0:11:16 > 0:11:19OK, well done. Three dishes in 50 minutes.
0:11:19 > 0:11:24That selection, I can now tell you, was picked by our guest.
0:11:24 > 0:11:27It's just a TV legend. It's John Craven.
0:11:29 > 0:11:31Hello. JOHN LAUGHS
0:11:34 > 0:11:36- Hiya.- Good to see you. - How was your darkened room?
0:11:36 > 0:11:38Well, it was quite an experience.
0:11:38 > 0:11:41- Quite an experience.- I think I was more nervous than you were!
0:11:41 > 0:11:43Now, everybody decided to go down the same route,
0:11:43 > 0:11:45is that kind of the thing that you wanted?
0:11:45 > 0:11:48I blame myself on that, actually, because when you open a box
0:11:48 > 0:11:49and you see rack of lamb,
0:11:49 > 0:11:52that's probably the most enticing ingredient, isn't it?
0:11:52 > 0:11:54So, you decided to go with the lamb. What did you do?
0:11:54 > 0:11:57Lamb rack on a bed of...
0:11:57 > 0:11:59green beans and carrots
0:11:59 > 0:12:02and then I made some nice frisbees there.
0:12:02 > 0:12:03JOHN AND JAMES LAUGH
0:12:03 > 0:12:06They're not sauteed potatoes. I'm not quite sure what they are.
0:12:06 > 0:12:09- But other than that, you know, shall we start?- Indeed.
0:12:09 > 0:12:10Well, it's cooked anyway.
0:12:10 > 0:12:15It looks too cooked for me, I like it to be a bit pinker...
0:12:15 > 0:12:16I think, but...
0:12:21 > 0:12:23Mm. Oh, it's tender.
0:12:24 > 0:12:26Let me try your frisbee. GARY LAUGHS
0:12:27 > 0:12:30Mm. Does have a potato taste.
0:12:30 > 0:12:31What do you think?
0:12:31 > 0:12:35I'm not sure why you bothered to chop up the carrots and things like that.
0:12:35 > 0:12:39- It looks a bit like the ones that come out of a tin.- Yeah.- You know.
0:12:39 > 0:12:42- But very nicely cooked.- Mm, mm.
0:12:42 > 0:12:44- The lamb straight away is overcooked.- Yes.
0:12:44 > 0:12:48- Yes.- You can tell that by seeing that bit underneath there.
0:12:48 > 0:12:50- I think you know that as well. - Yeah, I do.
0:12:50 > 0:12:54The carrots have gone over, the beans have gone over.
0:12:54 > 0:12:56Yes, you're probably pleased to know there's a second round.
0:12:56 > 0:12:59THEY LAUGH
0:12:59 > 0:13:01- It does taste OK, honestly. - Thank you.
0:13:06 > 0:13:08Right, Paul. Meet John.
0:13:08 > 0:13:11- Hello, John. Pleased to meet you. - How are you feeling?- OK now.
0:13:11 > 0:13:13- THEY LAUGH - OK now. You can relax.
0:13:13 > 0:13:14What did you make?
0:13:14 > 0:13:18I made a rack of lamb with a red wine sauce,
0:13:18 > 0:13:20sauteed potatoes, beans and carrots.
0:13:20 > 0:13:22- OK.- Oh...
0:13:22 > 0:13:23Have a taste.
0:13:27 > 0:13:30- The lamb's nice and pink anyway.- It is, it is.
0:13:30 > 0:13:32Very tender, beautifully cooked, actually.
0:13:32 > 0:13:35- And I do like the sauce.- Good.
0:13:35 > 0:13:38- What I like about this one, A, it's quite attractive.- Yes.
0:13:38 > 0:13:40Because keeping the carrots whole
0:13:40 > 0:13:42- does add some real colour to the plate.- Mm-hm.
0:13:42 > 0:13:46The potatoes are well cooked, difficult ones to cook,
0:13:46 > 0:13:48but they look nice, they look different, don't they,
0:13:48 > 0:13:50- on a plate, those potatoes?- Yes.
0:13:50 > 0:13:53And the rack of lamb itself is very delicately cooked,
0:13:53 > 0:13:55it's beautiful, and I do like the red wine sauce.
0:13:56 > 0:13:59- It's a great dish.- Thank you very much.- It's a great dish.
0:13:59 > 0:14:02Everything on it tastes really nice and that's exactly what we wanted.
0:14:02 > 0:14:04- That's what I wanted. - Well done.- Thank you.
0:14:08 > 0:14:10Hali, how are you?
0:14:10 > 0:14:13- Fine, thank you. - Well, sell your dish to John.
0:14:13 > 0:14:15- Hello.- Hello. - THEY LAUGH
0:14:15 > 0:14:20So, this is a spiced rack of lamb on top of a bed of puy lentils,
0:14:20 > 0:14:24with vegetables and also, you've got aubergine and garlic puree.
0:14:24 > 0:14:27- I'm glad you used the puy lentils, because nobody else has.- No.
0:14:27 > 0:14:29And I really like them with lamb,
0:14:29 > 0:14:31I think they blend well with the lamb.
0:14:31 > 0:14:33You're going to have to win me over with the aubergine,
0:14:33 > 0:14:36- because I don't like aubergine. - Oh, really?
0:14:36 > 0:14:39- Unless it's heavily disguised in moussaka.- I love aubergine.
0:14:39 > 0:14:40HALI LAUGHS NERVOUSLY
0:14:44 > 0:14:45Now that is nice.
0:14:45 > 0:14:47That really is nice.
0:14:47 > 0:14:50- It's quite a strong taste, isn't it?- It is, yes.
0:14:50 > 0:14:51The lentils.
0:14:54 > 0:14:55Oh, lovely.
0:14:55 > 0:14:59Lovely. Mm, nice blend of spices in there.
0:14:59 > 0:15:02That's really unusual, putting cinnamon with meat,
0:15:02 > 0:15:05but with that, it's a bit like that tagine taste, it's wonderful,
0:15:05 > 0:15:08you get that lovely sweetness in there as well.
0:15:08 > 0:15:11- The aubergine's fantastic.- Yes. - Delicious seasoning.
0:15:11 > 0:15:15If I can pick anything, the lamb is just overcooked.
0:15:15 > 0:15:19- But I think overall... - Yes, it tastes wonderful.- Oh, good.
0:15:19 > 0:15:22- But it's not up to me to decide...- No.
0:15:22 > 0:15:25- ..which dish I like the most, it's down to you.- Right.- And you alone.
0:15:25 > 0:15:29- Hard decision.- You have. - Well done.- Thank you.
0:15:33 > 0:15:37- I think on the whole, good effort, don't you?- Very good.- Yes?- Yes.
0:15:40 > 0:15:42As a Yorkshireman to a Yorkshireman,
0:15:42 > 0:15:46what would you give up your hard-earned money to pay for?
0:15:47 > 0:15:50Well, my favourite dish...
0:15:52 > 0:15:54..is Paul's.
0:15:54 > 0:15:56Well done, Paul.
0:15:56 > 0:15:59I thought his rack of lamb was perfectly cooked for my liking.
0:15:59 > 0:16:02- And Paul's looked very inviting.- OK.
0:16:02 > 0:16:04Thank you, that's great. Thank you.
0:16:08 > 0:16:09OK, round two.
0:16:09 > 0:16:11This round is pretty straightforward.
0:16:11 > 0:16:14You're cooking to impress me this time. Sorry, John.
0:16:14 > 0:16:16- All right.- You just get to taste it. - That's all right.
0:16:16 > 0:16:19Using the ingredients in these three boxes
0:16:19 > 0:16:20I've gone out shopping for.
0:16:20 > 0:16:24So, you've got a game box, leftover box and a basic box.
0:16:24 > 0:16:28Paul, because you cooked John's favourite dish,
0:16:28 > 0:16:31you get to decide what box you'll be cooking from.
0:16:31 > 0:16:34But also, more importantly, what box you would like
0:16:34 > 0:16:37your fellow competitors to be cooking from.
0:16:39 > 0:16:42First of all, we've got Gary there.
0:16:42 > 0:16:46- JAMES LAUGHS - Who suffered big time with the lamb.
0:16:46 > 0:16:50But what box would you like Gary to cook with?
0:16:50 > 0:16:51Your decision.
0:16:56 > 0:16:58Basic.
0:16:58 > 0:17:00Gary, you've got the basic box.
0:17:00 > 0:17:04Which leaves a leftover box and a game box.
0:17:04 > 0:17:06PAUL SIGHS
0:17:07 > 0:17:08Pick one for Hali.
0:17:11 > 0:17:13Sorry, Hali, leftovers.
0:17:13 > 0:17:17I've got three kids, it's always leftovers in the house!
0:17:17 > 0:17:19Which leaves you, Paul,
0:17:19 > 0:17:22with the game box. None of you know what's inside.
0:17:22 > 0:17:23You've got 50 minutes
0:17:23 > 0:17:26to create an amazing dish to impress me this time.
0:17:26 > 0:17:28Collect your boxes and off you go.
0:17:28 > 0:17:30- Good luck.- Yes, all the best.
0:17:42 > 0:17:45- Looking around, which one would you have chosen?- Um...
0:17:45 > 0:17:49- I think I would've gone for the game, actually.- Yes?- What's that?
0:17:49 > 0:17:51It's actually quite tricky, this.
0:17:51 > 0:17:53- It's a wood pigeon. - Wood pigeon.- Yeah.
0:17:53 > 0:17:57- So really, you can only use one part of the pigeon.- Right.
0:17:57 > 0:17:59And you've got to roast in a particular way
0:17:59 > 0:18:03- and it's quite tricky.- Well, I wouldn't have gone for that.- Yes.
0:18:03 > 0:18:08Along with the wood pigeon, in my game box, Paul's got bacon,
0:18:08 > 0:18:11red cabbage, polenta, redcurrant
0:18:11 > 0:18:13and orange and fresh thyme.
0:18:23 > 0:18:26- Well, Paul.- Hi, John. - How are you feeling this time round?
0:18:26 > 0:18:29- Love this box.- You like this? - Love it, Oh, yes. Definitely.
0:18:29 > 0:18:31- I love cooking with game.- Yes?
0:18:31 > 0:18:34When I saw game I was like, great, nice bit of wood pigeon as well.
0:18:34 > 0:18:37Right, what's the idea of this, then? You've got the red cabbage.
0:18:37 > 0:18:40Got the red cabbage on the go, going to do a redcurrant sauce,
0:18:40 > 0:18:41to go with that as well.
0:18:41 > 0:18:44Basically we'll have the wood pigeon resting on red cabbage
0:18:44 > 0:18:46- and redcurrant sauce.- OK.- Mm.
0:18:49 > 0:18:52Wood pigeon's actually quite a tricky little fella to deal with.
0:18:52 > 0:18:55What you've got to think about is the actual breast meat itself
0:18:55 > 0:18:58and that's the crown, that's the part you want to eat.
0:18:58 > 0:19:01One thing you have to think about is the cooking time.
0:19:01 > 0:19:04You've got to make sure that it's nice and pink.
0:19:04 > 0:19:06Like most game, it should, in theory,
0:19:06 > 0:19:08if the oven's really hot and you've sealed it properly,
0:19:08 > 0:19:10take about eight to ten minutes.
0:19:10 > 0:19:13If you overcook it, it goes very, very tough.
0:19:16 > 0:19:20Hali was given the leftovers from John's box earlier.
0:19:20 > 0:19:22Inside, it's got peaches,
0:19:22 > 0:19:24peach schnapps, custard,
0:19:24 > 0:19:26ice cream, beef mince
0:19:26 > 0:19:28and basil.
0:19:34 > 0:19:37I'm going to make a peach upside-down cake,
0:19:37 > 0:19:39with cardamom and some cinnamon in there.
0:19:39 > 0:19:42You griddled the peaches first, you've made the sponge.
0:19:42 > 0:19:45Yes, griddled the peaches first, pop it at the bottom,
0:19:45 > 0:19:46pop the sponge mix on top.
0:19:46 > 0:19:49- And have you done this before?- No! - THEY LAUGH
0:19:49 > 0:19:52No, never. So, we'll see.
0:19:52 > 0:19:55- Interestingly enough, in the leftover box, basil.- Mm-hm.
0:19:55 > 0:19:59If you taste that together, with the basil leaf.
0:19:59 > 0:20:00Just try that.
0:20:01 > 0:20:02Mm.
0:20:02 > 0:20:05- How good is that?- It's fragrant.- Mm.
0:20:05 > 0:20:08- Tastes like a cocktail. - Tastes like a cocktail!
0:20:08 > 0:20:10THEY LAUGH
0:20:10 > 0:20:12Do you reckon this will be cooked in time with a sponge?
0:20:12 > 0:20:14- We'll see. It might be a hot sponge.- OK.
0:20:14 > 0:20:16- Might be a runny hot sponge. - It might be!
0:20:20 > 0:20:21Hali got the leftover box
0:20:21 > 0:20:23and what she's planning to do is probably what I would do.
0:20:23 > 0:20:25Kind of like an upside-down cake.
0:20:25 > 0:20:28You can do this dish with, also, tinned pineapple as well,
0:20:28 > 0:20:30but you get some colour on the peaches first,
0:20:30 > 0:20:32sit them at the bottom of the dish.
0:20:32 > 0:20:35The cake mixture is mixed with eggs, butter, sugar and flour
0:20:35 > 0:20:37and that's basically folded
0:20:37 > 0:20:39and placed over the top and then baked in the oven.
0:20:39 > 0:20:41Right at the last minute, you flip it out.
0:20:41 > 0:20:43That should taste proper.
0:20:47 > 0:20:50Finally, Paul chose my basic box for Gary.
0:20:50 > 0:20:53Inside it's got beetroot, tinned broad beans,
0:20:53 > 0:20:55potato, dried pasta,
0:20:55 > 0:20:57parsley, tomatoes
0:20:57 > 0:20:59and some smoked mackerel.
0:20:59 > 0:21:02And all that should cost you no more than £6.
0:21:06 > 0:21:09Out of all the ingredients that your family were bringing you
0:21:09 > 0:21:10when they knew you were on the show,
0:21:10 > 0:21:15- were these the contents of any one of the bags of ingredients?- No.- No.
0:21:15 > 0:21:18What were you hoping for when you got the basic box?
0:21:18 > 0:21:20I honestly don't know. Pot noodle?
0:21:20 > 0:21:23THEY LAUGH Baked beans.
0:21:23 > 0:21:26- Do you want a train ticket home or something?- Yes, I think so, yes.
0:21:26 > 0:21:28- Can I go?- What are you doing so far?
0:21:28 > 0:21:31I'm going to poach the fish off in some milk.
0:21:31 > 0:21:33- Yes.- Going to do a fish pasta.
0:21:33 > 0:21:36Interestingly enough, you don't need to cook it,
0:21:36 > 0:21:38- because it's already cooked. - You can mash it up into a pate.
0:21:38 > 0:21:41You could take that straight out of that pan, it's already cooked.
0:21:41 > 0:21:43- All right? - I'm having a blinder, aren't I?
0:21:43 > 0:21:45THEY LAUGH
0:21:45 > 0:21:48You just flake it and then put it together with some potato.
0:21:48 > 0:21:51- It's wonderful with fishcake. - Fishcake, you say?
0:21:51 > 0:21:54- I'm just saying!- OK.- It's entirely up to you which you choose.
0:21:54 > 0:21:55Sounds a better idea to me.
0:21:55 > 0:21:57JAMES LAUGHS
0:21:57 > 0:21:59- You're not cooking. - JOHN LAUGHS
0:22:01 > 0:22:03Mackerel takes so many different flavours.
0:22:03 > 0:22:06It works fantastic with that sweet and sour element as well.
0:22:06 > 0:22:09Even if it's just chillies, sugar and vinegar boiled in a pan
0:22:09 > 0:22:10and served with a fishcake.
0:22:10 > 0:22:13That oiliness of the fish really does lend itself together
0:22:13 > 0:22:14with so many different types of flavours.
0:22:24 > 0:22:26It smells good. What do you reckon?
0:22:26 > 0:22:28- Looks good.- We've got the dessert,
0:22:28 > 0:22:32- wood pigeon, we've got fishcake, starter, main courses.- We have, yes.
0:22:32 > 0:22:36- Unintentionally.- Unintentionally, but we've got it.- Great, yes.
0:22:39 > 0:22:41- You've got the polenta. - Got polenta....
0:22:41 > 0:22:44- You've decided to pan-fry it, not do a wet polenta.- Yes.
0:22:44 > 0:22:48- Things are all under control. - All under control at the moment.
0:22:49 > 0:22:53There's ten minutes left, and Hali's peach sponge is baked.
0:22:57 > 0:22:59What have you got in this pan over there?
0:22:59 > 0:23:02I've just reduced down some brown sugar with the peach schnapps
0:23:02 > 0:23:05and a tiny knob of butter,
0:23:05 > 0:23:06some chopped up peach
0:23:06 > 0:23:09and I added your tip with the basil.
0:23:09 > 0:23:11- You've put some basil in there, have you?- Yes...
0:23:11 > 0:23:15- It's kind of like a syrup.- A little syrup to go over the top of it.
0:23:18 > 0:23:21Two minutes left, guys. Two minutes.
0:23:43 > 0:23:45That's it, stop cooking.
0:23:45 > 0:23:47Well done, guys. Top work.
0:23:50 > 0:23:53Gary had to create a dish from my basic box.
0:23:56 > 0:23:59I did a fishcake
0:23:59 > 0:24:01on a bed of beetroot
0:24:01 > 0:24:03- and a tomato chutney.- Right.
0:24:03 > 0:24:05And then finished off with a fried egg on top.
0:24:05 > 0:24:09You could have a new dish there, a traditional, classic dish.
0:24:13 > 0:24:14Mm, that was lovely.
0:24:16 > 0:24:18That is a really nice fishcake.
0:24:18 > 0:24:20I love smoked mackerel anyway
0:24:20 > 0:24:22and it really comes out well in this fishcake
0:24:22 > 0:24:24and it's quite a gentle taste
0:24:24 > 0:24:27and leaves a sharper taste with the beetroot and things.
0:24:27 > 0:24:29So, it's a nice mixture.
0:24:29 > 0:24:31I'll tell you what I love about this, simplicity,
0:24:31 > 0:24:35the beetroot is perfectly cooked, I mean perfectly cooked.
0:24:35 > 0:24:37The lovely finish off with the egg as well.
0:24:37 > 0:24:40- You kind of nailed it. That dish is fantastic.- Yes.
0:24:40 > 0:24:44- It really, really is really good. - Well done.
0:24:47 > 0:24:50Paul chose to cook a dish from my game box.
0:24:53 > 0:24:56- Inside there was a wood pigeon. - There was.- What did you do with it?
0:24:56 > 0:24:59I pan roasted it, done some braised cabbage, and some polenta cakes.
0:24:59 > 0:25:02- Shall we have a taste?- Indeed.
0:25:02 > 0:25:06- And just the breast meat you use, don't you?- Yes.- Yes.
0:25:06 > 0:25:07Nice and pink.
0:25:11 > 0:25:13That's something. That is something.
0:25:13 > 0:25:17I don't normally like polenta, but that's not bad, is it?
0:25:17 > 0:25:18First time I've cooked polenta.
0:25:18 > 0:25:21- First time you've done it? - Is it?- Yes.
0:25:21 > 0:25:25Well, excellent. And the game is absolutely perfect.
0:25:25 > 0:25:26Beautifully cooked, I think.
0:25:26 > 0:25:28The shining light to this is the wood pigeon.
0:25:28 > 0:25:30Perfectly cooked.
0:25:30 > 0:25:32- That's another great dish. - Thank you.
0:25:32 > 0:25:34- Really, really well done. - Can we stop and eat it all?
0:25:34 > 0:25:37- Yes, you can come back to it. Great work.- Thank you.
0:25:37 > 0:25:41- Thank you, well done.- Cheers, John, thank you. Brilliant.
0:25:44 > 0:25:46And finally, Hali made a dish
0:25:46 > 0:25:49with the leftovers from John's box in round one.
0:25:49 > 0:25:53I made a chargrilled peach upside-down cake,
0:25:53 > 0:25:55with basil and peach syrup
0:25:55 > 0:25:57and cardamom cream.
0:25:58 > 0:25:59Go for it.
0:25:59 > 0:26:00Here we go.
0:26:02 > 0:26:03Mm.
0:26:05 > 0:26:07Delicious.
0:26:07 > 0:26:09Light and airy, isn't it?
0:26:09 > 0:26:11Absolutely beautiful.
0:26:11 > 0:26:13Absolutely beautiful.
0:26:13 > 0:26:15And it's nice to see all the ingredients
0:26:15 > 0:26:16- have been used from my box.- Yes.
0:26:16 > 0:26:20And incredibly effectively here, if I may say so.
0:26:20 > 0:26:22It was something you just literally cooked up.
0:26:22 > 0:26:23What I like about that,
0:26:23 > 0:26:25- this sponge is really light.- Mm-hm.
0:26:25 > 0:26:27So often with upside-down cake,
0:26:27 > 0:26:30you get the combination of fruit and it becomes quite heavy.
0:26:30 > 0:26:33You've kept that nice and light, that's the mixture you've made,
0:26:33 > 0:26:36the basil has worked really well, the cream...
0:26:36 > 0:26:39is nice and light. It's just a great combination of ingredients.
0:26:39 > 0:26:43You've just made MY decision a lot, lot harder.
0:26:43 > 0:26:46- Pretty sensational dishes. - Three amazing dishes, yes.
0:26:46 > 0:26:48- This one's going to be tricky. - Isn't it?
0:26:51 > 0:26:54OK, guys, brilliantly done. What do you reckon on the whole?
0:26:54 > 0:26:58Yeah, fantastic. What a change from the first round.
0:26:58 > 0:27:00They were all brilliant.
0:27:00 > 0:27:01We had starter...
0:27:03 > 0:27:04..main course...
0:27:06 > 0:27:07..and dessert.
0:27:09 > 0:27:12And the winner, who also wins
0:27:12 > 0:27:14our super rare
0:27:14 > 0:27:16The Box Trophy
0:27:16 > 0:27:17is...
0:27:21 > 0:27:23And it was so, so close, I have to say.
0:27:26 > 0:27:28And that goes to Hali.
0:27:28 > 0:27:30- Thank you.- Well done, well done.
0:27:30 > 0:27:32APPLAUSE
0:27:33 > 0:27:36A round of applause for your competitors as well.
0:27:36 > 0:27:39- Definitely. - Because it was a difficult one.
0:27:39 > 0:27:42I love that dish, what you did do was create an amazing sponge
0:27:42 > 0:27:45and that flavour was fabulous.
0:27:45 > 0:27:48- Congratulations.- Thank you very much.- There you go.- Thank you.
0:27:48 > 0:27:51I think that cake is pretty spectacular, don't you?
0:27:51 > 0:27:55- Thank you. I'll make it for my kids. - I think so, make it for the kids.
0:27:55 > 0:27:57Gary and Paul, come on over,
0:27:57 > 0:27:59Commiserations. You were so close.
0:27:59 > 0:28:02- Well done. A great effort, well done.- Thank you...
0:28:02 > 0:28:05- Thank you for coming, John. - Pleasure.- And that's it.
0:28:05 > 0:28:07Thank you for watching, see you again next time
0:28:07 > 0:28:09when we meet three more great home cooks,
0:28:09 > 0:28:12some more big celebrity names, and some more boxes of ingredients.
0:28:12 > 0:28:15I'll see you again soon. Bye for now.