0:00:01 > 0:00:04Across the country, lots of us are working out what to cook
0:00:04 > 0:00:06tonight 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.
0:00:14 > 0:00:17We're pitting three resourceful and creative home cooks
0:00:17 > 0:00:19against 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 > 0:00:37Ready to show they can think on their feet are today's three cooks.
0:00:40 > 0:00:44Adge, who's an office manager, with a passion for African cuisine.
0:00:44 > 0:00:47I run a Ghanaian supper club in Tunbridge Wells,
0:00:47 > 0:00:50and Tunbridge Wells is very, very conservative.
0:00:51 > 0:00:54People are ready for African food.
0:00:54 > 0:00:55Sales director Graham,
0:00:55 > 0:00:59who loves creating dishes using leftovers at home.
0:00:59 > 0:01:02I do lots of cooking, making stuff up on the spot.
0:01:04 > 0:01:07It's usually OK. I haven't poisoned anybody yet.
0:01:08 > 0:01:11And design assistant Becky, originally from New Zealand,
0:01:11 > 0:01:13who loves to cook for her friends.
0:01:13 > 0:01:15I live with three other people and we love staying in,
0:01:15 > 0:01:17I like to cook for everyone.
0:01:18 > 0:01:23I am, sort of, the head chef of the house, you could say, yeah.
0:01:23 > 0:01:26Their first test will be to cook from a box of ingredients
0:01:26 > 0:01:28put together by today's guest,
0:01:28 > 0:01:31actor and TV presenter, Christopher Biggins.
0:01:34 > 0:01:38- Christopher...- James, how are you? - Welcome to The Box. Happy shopping?
0:01:38 > 0:01:41Well, I think I've got an interesting box.
0:01:41 > 0:01:43So where did the passion for food come from?
0:01:43 > 0:01:46Erm, I suppose I've always had a passion for food,
0:01:46 > 0:01:49as you can probably see by the size of me.
0:01:49 > 0:01:53It's something I've always loved and I have a lot of restaurateur friends.
0:01:53 > 0:01:56Fantastic, shall we have a look, then?
0:01:56 > 0:01:58- There's a lovely piece of tuna there.- Tuna.
0:01:58 > 0:02:01Now, you've obviously got a sweet tooth, as well,
0:02:01 > 0:02:02because...sponge fingers...
0:02:02 > 0:02:05- Yes.- ..bit of jam and a bit of custard powder.
0:02:05 > 0:02:08For a trifle. As long as they cook that lovely piece of tuna well,
0:02:08 > 0:02:11- I'd be very happy.- How do you want it, pink in the centre?
0:02:11 > 0:02:12Yeah, absolutely.
0:02:12 > 0:02:15We've got three nervous home cooks waiting in the wings.
0:02:15 > 0:02:17We're going to send you off and you'll be able to
0:02:17 > 0:02:19- shout at the TV for the next 50 minutes.- I love it.
0:02:19 > 0:02:22- See you in a bit.- See you later. - Great to see you.
0:02:22 > 0:02:23Trifle or tuna?
0:02:24 > 0:02:26I think I'll go for the tuna.
0:02:28 > 0:02:31Biggins will be keeping a close eye on the cooking from
0:02:31 > 0:02:32the guest room behind the kitchen.
0:02:33 > 0:02:35OK, guys, welcome to The Box.
0:02:35 > 0:02:38The ingredients in front of you have been chosen by our guest,
0:02:38 > 0:02:40who's watching your every move.
0:02:40 > 0:02:42The rules of the game are quite simple -
0:02:42 > 0:02:45you've got 50 minutes, no cookbooks, no phone-a-friend.
0:02:45 > 0:02:46Open your box.
0:02:53 > 0:02:59Today, in my box, I have fresh tuna - not overcooked, please -
0:02:59 > 0:03:03green beans and broccoli...
0:03:03 > 0:03:08barley... I would like them to make a risotto with the barley,
0:03:08 > 0:03:11which I did on MasterChef.
0:03:11 > 0:03:16..coriander and parsley, trifle sponge cakes,
0:03:16 > 0:03:20custard powder, raspberry jam. Mmm.
0:03:22 > 0:03:24I'll eat anything.
0:03:24 > 0:03:28I think, if they're adventurous, we could have some good food today.
0:03:31 > 0:03:34They don't have to use all of Biggins' ingredients,
0:03:34 > 0:03:36and, to help them, they have a store cupboard
0:03:36 > 0:03:38full of the basics we might have at home.
0:03:42 > 0:03:47Becky is completely lost. She's going to go for something sweet.
0:03:47 > 0:03:49That's quite interesting, I wonder how she'll manage.
0:03:53 > 0:03:55So, what are you trying to achieve?
0:03:55 > 0:03:57I'm just going to make mini meringues.
0:03:57 > 0:03:58Hopefully, they'll cook in time.
0:03:58 > 0:04:01- Mini meringue, OK. - And then I might whip some cream up.
0:04:01 > 0:04:03Right, I'll tell you what you want to do first.
0:04:03 > 0:04:06- Change the whole way of making a meringue.- What, heat up...?
0:04:06 > 0:04:08So, if you get four egg whites, 200g of sugar.
0:04:08 > 0:04:10We're going to do what we call a Swiss meringue.
0:04:10 > 0:04:14I don't know what a Swiss meringue is. This'll be very interesting.
0:04:14 > 0:04:19So, you heat over a pan of water, ideally, to 84 degrees.
0:04:19 > 0:04:20Once the sugar is dissolved...
0:04:20 > 0:04:22You'll feel it in your fingers and then...
0:04:22 > 0:04:24But dip your finger in, once it's hot.
0:04:24 > 0:04:26- Should be about there, right? - Thank you.
0:04:26 > 0:04:28You've got to make sure it's quite hot.
0:04:30 > 0:04:32Swiss meringue is a hot meringue, which means it's already warm
0:04:32 > 0:04:35when it goes in the oven. It gets it cooked almost straightaway,
0:04:35 > 0:04:39but whether or not it will be thoroughly cooked is another thing.
0:04:39 > 0:04:42We've only got 50 minutes. This is a tall order.
0:04:42 > 0:04:44I'm fascinated to know what Becky's going to do.
0:04:44 > 0:04:47Obviously she likes meringue, but you can't put jam into a meringue,
0:04:47 > 0:04:50you can't put custard powder. I don't know what...
0:04:50 > 0:04:51It'll be very interesting.
0:04:53 > 0:04:55Whilst Becky gets on with her dessert,
0:04:55 > 0:04:59Adge is getting started with the pearl barley.
0:04:59 > 0:05:02Adge is good on seasoning. She's doing all the right things.
0:05:02 > 0:05:04She's got the ginger out - good girl, I love ginger.
0:05:04 > 0:05:06And garlic, yes.
0:05:08 > 0:05:10I think she's making a risotto,
0:05:10 > 0:05:14but she should have sauteed the onions first,
0:05:14 > 0:05:15then put the barley in.
0:05:17 > 0:05:20- Now, Adge, how are you doing? - This is hard, this is so hard!
0:05:20 > 0:05:22Somebody told me you like to experiment
0:05:22 > 0:05:23with different ingredients!
0:05:23 > 0:05:26- Yeah, but...- So what are you bothering about, then?
0:05:26 > 0:05:29I haven't cooked tuna that much, so I'm going to do my best.
0:05:29 > 0:05:33- What are you going to do? - I'm going to do a...
0:05:33 > 0:05:36It's almost like a West African paella.
0:05:36 > 0:05:38Right. Rice, but it's not rice,
0:05:38 > 0:05:40- we're going to use the pearl barley.- Absolutely.
0:05:40 > 0:05:43- OK, with tomatoes, spices, ginger, that kind of stuff.- Yep.
0:05:43 > 0:05:45What is in the traditional one, then?
0:05:45 > 0:05:48- Bush meat.- Bush meat? - If we were in Ghana, not here!
0:05:48 > 0:05:51I've got to tell you, I've spent a lot of time in Africa,
0:05:51 > 0:05:54- and I LOVE it.- OK.- I love it.
0:05:54 > 0:05:57And, literally, when I opened the lid of this box of ingredients,
0:05:57 > 0:06:00- I instantly thought of a dish that I learnt in Africa.- Which was?
0:06:00 > 0:06:03- Which was a dish with tuna. I'm going to show you.- Show me.
0:06:03 > 0:06:08So, in here, you've got some cumin, coriander, cardamom.
0:06:08 > 0:06:11- And this is really weird at this point.- OK.
0:06:11 > 0:06:13You've just got to bear with me on it.
0:06:15 > 0:06:19- Marmalade.- Oh, no. What?!
0:06:19 > 0:06:21SHE LAUGHS
0:06:21 > 0:06:23Do you want my advice or am I just making this for me?
0:06:23 > 0:06:28- No, no, I'm learning, I'm learning. - OK.- Sounds delicious.
0:06:30 > 0:06:31Can I try it?
0:06:31 > 0:06:35- Mm. OK, I like that.- Ah, you see!
0:06:35 > 0:06:38- Do you want to do it all with the tuna?- Yes, all with the tuna.
0:06:38 > 0:06:39OK, we pour this over the top,
0:06:39 > 0:06:43- then we coat this in this lovely marmalade.- OK, thank you very much!
0:06:43 > 0:06:46- Happy with that? - Yeah, you know what you're doing.
0:06:46 > 0:06:48Providing she doesn't overcook the tuna,
0:06:48 > 0:06:50we're on to a winner, I think, with Adge.
0:06:55 > 0:06:57I don't know what Graham is doing, at all.
0:06:57 > 0:07:00He's, sort of, coated his tuna with something or other.
0:07:00 > 0:07:01Crust.
0:07:06 > 0:07:08Graham. What have you done? Have you got black pepper all over that?
0:07:08 > 0:07:12Yeah, that's it, black pepper. It's really quite spicy, so you fry it
0:07:12 > 0:07:16really quickly, then just slice it. It'll be kind of raw in the middle.
0:07:16 > 0:07:19OK, sounds pretty good to me. What are you making here, then?
0:07:19 > 0:07:21I've made a dressing already. I'm not quite sure I like it,
0:07:21 > 0:07:24- so I'm going to keep trying to get it right.- What is it you don't
0:07:24 > 0:07:27- like about it?- I don't know. - What is it you're after?
0:07:27 > 0:07:30I'm after a, sort of, sweet and spicy...
0:07:30 > 0:07:33Yeah, see, that's what I did, when I did it,
0:07:33 > 0:07:35- so I'm going to start again.- Hmm.
0:07:35 > 0:07:36Hmm.
0:07:36 > 0:07:41So, a dressing for this, really, would be, a little bit of ginger.
0:07:41 > 0:07:45- If you grate it with the skin, you get an amazing heat from it.- OK.
0:07:45 > 0:07:49- Like chilli, but not fiery.- Sure.
0:07:49 > 0:07:55So, I've got in here, soy, bit of garlic, touch of coriander...
0:07:55 > 0:07:59and some of this Thai fish sauce.
0:07:59 > 0:08:00Taste that.
0:08:02 > 0:08:04That's definitely better than mine.
0:08:06 > 0:08:10I think he knows what he's talking about, Graham.
0:08:10 > 0:08:14I think it's a little simple, but simple is good.
0:08:15 > 0:08:18Graham is using Asian influences with the tuna.
0:08:18 > 0:08:21He's basically brushed it with mustard and cracked black pepper.
0:08:21 > 0:08:24And the key to that is make sure the pepper's cooked,
0:08:24 > 0:08:27cos if it's not, it becomes very, very harsh on the palate.
0:08:30 > 0:08:32Becky's got the meringues in the oven,
0:08:32 > 0:08:35but she still hasn't decided on her final dish.
0:08:36 > 0:08:40Oh, dear, I don't have much confidence in Becky.
0:08:40 > 0:08:42Becky has no idea what she's doing.
0:08:46 > 0:08:49- So, Becky...- Hi. - So, what are you using from the box?
0:08:49 > 0:08:53- You've left most of it. - I'm using the jam...- Yes.
0:08:53 > 0:08:55..maybe the sponge fingers.
0:08:55 > 0:08:57So, you're maybe just using the jam then?
0:08:57 > 0:09:02If it wasn't tuna, I'd be OK, but I've never cooked tuna before,
0:09:02 > 0:09:04- so didn't want to risk it. - Tuna's pink and you like pink food??
0:09:04 > 0:09:07I've been told that's all you would eat when you were younger.
0:09:07 > 0:09:09I forgot I said that!
0:09:09 > 0:09:13When I was a very little girl, I was extremely fussy with my food,
0:09:13 > 0:09:16and Barbie had a big contribution to what I ate.
0:09:17 > 0:09:21This is not good news. Barbie influenced her life.
0:09:24 > 0:09:28The concentration on your face over this tuna.
0:09:28 > 0:09:30I just don't want to ruin it. It's such a lovely thing.
0:09:30 > 0:09:33The meringues look good. They're coming along nicely.
0:09:38 > 0:09:40OK, five minutes to go, guys. Five minutes.
0:09:43 > 0:09:45Burnt it!
0:09:46 > 0:09:47That marmalade.
0:09:48 > 0:09:53Adge, see, you haven't burnt it. This is perfect, look, look...
0:09:53 > 0:09:55It's not burnt, it's caramelised!
0:09:55 > 0:09:57ADGE LAUGHS
0:09:57 > 0:09:58With time almost up,
0:09:58 > 0:10:02it will be Biggins judging who has made the most of his ingredients.
0:10:02 > 0:10:04But Becky has only used the jam.
0:10:05 > 0:10:10Oh, my God, what is she doing? Becky... Disaster.
0:10:13 > 0:10:18- Adge's risotto looks lovely. - 30 seconds, guys. 30 seconds.
0:10:18 > 0:10:21Very nice, the tuna, that's Graham's.
0:10:24 > 0:10:26OK, that's your lot. Stop cooking.
0:10:28 > 0:10:29That was hard!
0:10:34 > 0:10:38OK, guys, well done, three dishes - just - in 50 minutes.
0:10:38 > 0:10:40Now, the wait is over,
0:10:40 > 0:10:44I can now tell you who put that box of ingredients together.
0:10:44 > 0:10:46This gentleman is a bit of a national treasure, really.
0:10:46 > 0:10:49He's been involved in television since the '70s,
0:10:49 > 0:10:52appeared in pantomime in theatres all across the UK,
0:10:52 > 0:10:57and most recently was a semifinalist in Celebrity MasterChef.
0:10:57 > 0:11:00It's the ever-shy and retiring Christopher Biggins.
0:11:02 > 0:11:03Well...
0:11:06 > 0:11:08CHRISTOPHER LAUGHS
0:11:08 > 0:11:10- Hi, how are you, Becky? - I'm good, how are you?
0:11:10 > 0:11:13- Very good.- Lovely to meet you. - How was that?
0:11:13 > 0:11:17It was absolutely fascinating. Becky, you used one of my ingredients!
0:11:17 > 0:11:19I used two. I used two!
0:11:19 > 0:11:22- What was the other one? - A biscuit crumb and then the jam.
0:11:22 > 0:11:24Biscuit crumb?!
0:11:24 > 0:11:27- Biscuit crumb?! - Everyone loves a crumb.
0:11:27 > 0:11:30They certainly do. Well, I can't wait to taste your meringues.
0:11:30 > 0:11:33So, what did you do?
0:11:33 > 0:11:36I made a meringue/marshmallow jam cream,
0:11:36 > 0:11:39and then I made some caramel shards, and I had a nice crumb on top.
0:11:39 > 0:11:41Shall I taste it?
0:11:44 > 0:11:46Mmm. The jam is lovely.
0:11:51 > 0:11:53Well, you chose it, so I hope it would be.
0:11:53 > 0:11:55CHRISTOPHER LAUGHS HYSTERICALLY
0:11:55 > 0:11:58It's very soft meringue, but that is quite soft, isn't it?
0:11:58 > 0:12:03- It is very soft and it's very sweet. - Yeah, it's not quite there.
0:12:03 > 0:12:06The shards are nice, the jam's nice, but the meringue...
0:12:06 > 0:12:09That's quite a tall order to get that done in just 50 minutes, but...
0:12:11 > 0:12:13- OK.- Bye-bye. CHUCKLING:- Bye.
0:12:16 > 0:12:19- Hi.- Hi, Graham, how are you? - Mr Biggins, very well. How are you?
0:12:19 > 0:12:21Very well, indeed.
0:12:21 > 0:12:24I made a pepper seared tuna and a simple salad
0:12:24 > 0:12:27of broccoli and beans, with a soy and honey dressing.
0:12:27 > 0:12:28It looks good.
0:12:33 > 0:12:36- Lovely.- Phew.- Really, really nice.
0:12:36 > 0:12:39The tuna's cooked beautifully. Beans nice and...
0:12:39 > 0:12:44- Oh, have you put coriander in? - Yeah.- Lovely, I really like that.
0:12:44 > 0:12:47What I like about it is that you've cooked the pepper.
0:12:47 > 0:12:49- That's the key to it.- Yeah.
0:12:49 > 0:12:51I like the broccoli. You've cooked the beans nice,
0:12:51 > 0:12:53dressing's good. It's a great dish.
0:12:53 > 0:12:55- Perfectly cooked bit of tuna. - Thank you very much.
0:13:01 > 0:13:02Phew.
0:13:02 > 0:13:05- Adge, we went along the savoury route.- Yes.
0:13:05 > 0:13:06So, what have we got here?
0:13:06 > 0:13:11We have a pearl barley jollof rice, which is like a West African paella,
0:13:11 > 0:13:17with tuna marinated in coriander seeds and marmalade.
0:13:17 > 0:13:19- Mmm, sweet and sour.- Yes.
0:13:26 > 0:13:32- Mmm. You've made a really, almost, barley risotto.- Mm-hmm.
0:13:32 > 0:13:36The tuna's a little overcooked, but I'm still enjoying it.
0:13:36 > 0:13:38I really like this dish. I've never seen anything like it
0:13:38 > 0:13:40and I've been to Africa a lot of times.
0:13:40 > 0:13:43- I need to go to West Africa a bit more, clearly.- Absolutely.
0:13:43 > 0:13:47- Cos the barley just needs a tad more cooking.- Yeah.
0:13:47 > 0:13:50Ever so slightly. It's a little bit crunchy.
0:13:50 > 0:13:51But it's certainly a very delicious meal
0:13:51 > 0:13:54- and I would love that in a restaurant.- Excellent.
0:13:54 > 0:13:56- Well, you chose the box of ingredients...- Yeah.
0:13:56 > 0:13:58..so you get to choose which dish you like most.
0:13:58 > 0:14:01- Oh, how exciting!- But well done. - Thank you.- Yeah, well done.
0:14:01 > 0:14:02Thank you very much.
0:14:07 > 0:14:10What do you think of everybody's, on the whole?
0:14:10 > 0:14:13Well, actually, on the whole I was very impressed by everybody.
0:14:13 > 0:14:14It was really good.
0:14:16 > 0:14:19- Now, you've got to decide which dish you like the most.- Yes.
0:14:19 > 0:14:21And based on the three that you've tasted.
0:14:24 > 0:14:26Uh, my favourite dish...
0:14:28 > 0:14:29..has to be...
0:14:33 > 0:14:35- ..Adge.- Yes!
0:14:37 > 0:14:39- Thank you. - THEY LAUGH
0:14:40 > 0:14:43I love what you did. I thought it was really fantastic
0:14:43 > 0:14:45and you used nearly everything.
0:14:45 > 0:14:49- The whole ambience of you today was great.- Thank you very much.
0:14:49 > 0:14:50A pleasure.
0:14:52 > 0:14:56So, well done. The second round.
0:14:56 > 0:14:59At the end of this, I get to decide the cook of the day,
0:14:59 > 0:15:02based on what you produce using the three boxes in front of me.
0:15:02 > 0:15:03So, we've got...
0:15:07 > 0:15:10Adge, because you were Christopher's favourite dish, you get to
0:15:10 > 0:15:14decide what your fellow competitors will be cooking with, as well.
0:15:16 > 0:15:17So, first of all...
0:15:20 > 0:15:22..what would you like Becky to cook with?
0:15:31 > 0:15:36- I would love Becky to do an afternoon tea.- Really?
0:15:36 > 0:15:38Are you happy with that, Becky?
0:15:38 > 0:15:42- I don't know until I open it, really!- Adge, pick a box for Graham.
0:15:42 > 0:15:44I'm going to give Graham a meat box.
0:15:44 > 0:15:47- You happy with that? - Sounds good to me.
0:15:47 > 0:15:50- And I'll have the basic. - Which leaves you the basic box.
0:15:50 > 0:15:51Can I change my mind?
0:15:51 > 0:15:53Not any more.
0:15:53 > 0:15:56Not any more, and what it leaves you with is 50 minutes to create
0:15:56 > 0:15:58a dish to impress me.
0:15:58 > 0:16:00Good luck. Collect your boxes.
0:16:10 > 0:16:12Oh!
0:16:12 > 0:16:14What have I done?
0:16:17 > 0:16:21In Adge's basic box, I've put in turkey mince, spaghetti,
0:16:21 > 0:16:28tomatoes, a green pepper, dried mixed herbs and grated Parmesan.
0:16:33 > 0:16:36I'm not so sure whether the basic was a big mistake,
0:16:36 > 0:16:40cos I think what she will do is a lot of seasoning.
0:16:40 > 0:16:45Look, already she's making some terribly strong mixture there,
0:16:45 > 0:16:47which is going to blow our minds.
0:16:53 > 0:16:55Right, Adge, how we doing?
0:16:55 > 0:16:57Is this a taster?
0:16:57 > 0:17:00Yes, so what I'm doing is, I'm taking a little of the mince
0:17:00 > 0:17:03and I've flavoured it up, to see what it would taste like with
0:17:03 > 0:17:06different combinations of spices, before I make the actual thing.
0:17:06 > 0:17:08- SHE LAUGHS - OK.
0:17:08 > 0:17:11So, are you eventually going to make one big pate?
0:17:11 > 0:17:13Exactly, and I'm going to do probably, either,
0:17:13 > 0:17:15a poached or fried egg on top...
0:17:15 > 0:17:17JAMES AND CHRISTOPHER: Ooh!
0:17:17 > 0:17:21- ..almost like a brunchy dish.- A West Africa turkey, is it available?
0:17:21 > 0:17:23You've got bigger stuff over there, haven't you?
0:17:23 > 0:17:26- Yeah.- The ostrich and all that kind of stuff.- Yeah.
0:17:26 > 0:17:28What's the most unusual stuff you've tried?
0:17:28 > 0:17:32- Erm, probably the giant snail. - Giant snail?
0:17:32 > 0:17:34Talking about "giant", how big?
0:17:34 > 0:17:37- Like...- Ooh, dear!
0:17:37 > 0:17:41- And it's black and scary. - Dear, oh, dear.
0:17:41 > 0:17:44- I'll leave you to it. - Thank you.- Good luck.- Thank you.
0:17:47 > 0:17:51Ange is having to be really creative with the ingredients in this box.
0:17:51 > 0:17:54Turkey mince is a great quality piece of meat,
0:17:54 > 0:17:58but because it's quite lean, you've got to cook it perfectly.
0:17:58 > 0:18:00If you overcook it, it becomes very dry,
0:18:00 > 0:18:02so you've got to make sure you've got a sauce to go with it.
0:18:07 > 0:18:09Becky's got my afternoon tea box,
0:18:09 > 0:18:12which contains white sliced bread, smoked salmon, cream cheese,
0:18:12 > 0:18:19cucumber, raisins and sultanas, fresh strawberries,
0:18:19 > 0:18:24clotted cream, Earl Grey tea bags and shortcrust pastry.
0:18:24 > 0:18:26Well, funnily enough,
0:18:26 > 0:18:29- one of my favourite meals of all time is afternoon tea.- Is it?
0:18:29 > 0:18:32And make sure you make the Earl Grey. Very important.
0:18:32 > 0:18:34I'm looking forward to a cup of tea.
0:18:37 > 0:18:38- You happy with this, Becky? - Not really.
0:18:38 > 0:18:40What do you mean, "not really"?
0:18:40 > 0:18:42Well, I don't really know what to do with it.
0:18:42 > 0:18:44Afternoon tea. Never made scones before?
0:18:44 > 0:18:49- Can't whip up some scones.- Why not? - I don't know how to do that.
0:18:49 > 0:18:51I can show you.
0:18:51 > 0:18:56- Scones, fundamentally, are flour, castor sugar, eggs and butter.- OK.
0:18:56 > 0:19:03So flour... and I always do three parts...
0:19:03 > 0:19:05one part...
0:19:08 > 0:19:10..one part.
0:19:10 > 0:19:12What you're going to do is rub the butter together.
0:19:12 > 0:19:14- Use the tips of your fingers.- OK.
0:19:14 > 0:19:17So, you can use the palms of your hands, if you want,
0:19:17 > 0:19:22- but the fingers are the coldest. - OK.- Never made scones before?
0:19:22 > 0:19:27No? Because you use the self-raising flour, this will cook in 12 minutes.
0:19:27 > 0:19:30- 12 minutes.- What I would do is use a little bit of milk.
0:19:30 > 0:19:32Whoa, that's enough.
0:19:32 > 0:19:35So, a little milk. If you crack me an egg.
0:19:35 > 0:19:36In there.
0:19:36 > 0:19:38And get some of those sultanas,
0:19:38 > 0:19:41which are the lighter one of the two.
0:19:41 > 0:19:43Throw those in, as well.
0:19:43 > 0:19:48The key to scone mix is you don't overwork it,
0:19:48 > 0:19:51that's why it's much better to do it by hand.
0:19:51 > 0:19:54And then, we can just basically knead this ever so slightly,
0:19:54 > 0:19:56the minimum amount.
0:19:58 > 0:20:02- OK? The trick is, when you put them on the tray, turn it over.- OK.
0:20:02 > 0:20:04- And then, eggwash the top with egg yolk.- Mm-hmm.
0:20:04 > 0:20:07Cos then you'll get a straight side and not a wonky tower.
0:20:07 > 0:20:09- OK.- All right?
0:20:10 > 0:20:13We've got the scones on the go, a nice little jam compote,
0:20:13 > 0:20:15couple of different types of sandwiches.
0:20:15 > 0:20:19I think we've got everything I'm hoping for all on one board here.
0:20:19 > 0:20:20I'm looking forward to this.
0:20:24 > 0:20:27Finally, Graham has been given my meat box,
0:20:27 > 0:20:34containing a pork chop, Bramley apple, red onion, swede,
0:20:34 > 0:20:38dessire potato, thyme, sage and Calvados.
0:20:43 > 0:20:46What I'm hoping for for this is a nice crispy pork chop.
0:20:47 > 0:20:51What you want to do is grill it quite slowly under the grill,
0:20:51 > 0:20:53so you get that skin and fat nice and crispy
0:20:53 > 0:20:56and, at the same time, the pork stays lovely and juicy and moist.
0:21:00 > 0:21:03- Graham.- Hi. - You look like a happy man.
0:21:03 > 0:21:04I'm quite relaxed at the moment.
0:21:04 > 0:21:06JAMES LAUGHS
0:21:06 > 0:21:08More than I was in the first round. Meat's not bad, is it?
0:21:08 > 0:21:10- It's a man's kind of box.- OK.
0:21:10 > 0:21:12- Can I give you some advice? - Go for it.
0:21:12 > 0:21:16I would take that pork out of there, put it on a tray, and I would
0:21:16 > 0:21:20grill it, cos this is what you're after, this lovely pork fat.
0:21:20 > 0:21:22Already ruined that by taking the skin off it.
0:21:22 > 0:21:26- Well, you... Where is the skin anyway?- It's in the bin.
0:21:26 > 0:21:28CHRISTOPHER LAUGHS
0:21:28 > 0:21:30Yeah, that's gone.
0:21:31 > 0:21:36But give me some form of crispy, crackling skin. That kind of stuff.
0:21:36 > 0:21:40- How long have we got? - And what's in that there? Onions...
0:21:40 > 0:21:43Yes, just onions and garlic and Calvados,
0:21:43 > 0:21:45and probably drop a bit of cream in, right at the end.
0:21:45 > 0:21:49- Yes.- Cheers, thank you. I was hoping to take that home with me.- Oh.
0:21:55 > 0:21:58Now, the pork, sadly, he's taken the fat off the outside of the pork.
0:21:58 > 0:22:01This to me, as a pig farmer, is like, noooo!
0:22:01 > 0:22:04The cardinal sin, you're taking the best part of the pork away
0:22:04 > 0:22:05and you're throwing it in the bin.
0:22:08 > 0:22:12I'm not a great fan of turkey. In fact, so much so, that I've never
0:22:12 > 0:22:18tasted turkey yet, as long as I've been alive, that's any good.
0:22:18 > 0:22:19Don't let that put you off.
0:22:19 > 0:22:23He's never tasted turkey he's liked, but today, prove him wrong.
0:22:31 > 0:22:34- How are you getting on?- Not too bad, thank you. I've made a jam.
0:22:34 > 0:22:38I've made some egg sandwiches, some salmon and cream cheese and some
0:22:38 > 0:22:41- cucumber and cream cheese. - OK and the scones are in the oven?
0:22:41 > 0:22:44They're in the oven, yes. They should be done shortly.
0:22:44 > 0:22:46- They look wonderful.- What about...
0:22:46 > 0:22:49They really do look very impressive.
0:22:49 > 0:22:54- I had a little helper for those. - Did you?- Yes.- A little gnome came in?
0:22:54 > 0:22:56Yes, a little helper.
0:22:59 > 0:23:02Five minutes to go, guys. Five minutes.
0:23:05 > 0:23:10Try this. I've put Parmesan in it. Try it, it might add style.
0:23:10 > 0:23:13It's like a cheese sauce, really.
0:23:15 > 0:23:17- One minute to go.- No pressure.
0:23:21 > 0:23:23He's done this sauce really well.
0:23:23 > 0:23:28I'd like to have seen that pork fat, though, you know. Left in the bin!
0:23:31 > 0:23:35That's it, stop cooking! Step away from the hobs.
0:23:35 > 0:23:37Leave it!
0:23:38 > 0:23:40Well done, guys.
0:23:45 > 0:23:48Becky had to create a dish from my afternoon tea box.
0:23:49 > 0:23:52So, I made some home-made scones, home-made jam,
0:23:52 > 0:23:56some cream cheese, lemon and salmon, some cream cheese and cucumber
0:23:56 > 0:24:00sandwiches and, then, I made some egg mayonnaise, with a cup of tea.
0:24:00 > 0:24:02- Cup of tea, perfect.- Looks good.
0:24:07 > 0:24:11- So, what do you think?- I think you've done fantastically well.
0:24:11 > 0:24:14- Better than last time. - Much better. Really, really good.
0:24:14 > 0:24:17The scones are absolutely delicious.
0:24:17 > 0:24:19I love the egg mayonnaise sandwiches.
0:24:19 > 0:24:22They were absolutely fantastic. It's very, very nice
0:24:22 > 0:24:25and I love the way you rolled the cucumber like that.
0:24:25 > 0:24:27The salmon is absolutely delicious.
0:24:27 > 0:24:31It's a really good afternoon tea, with a cup of Earl Grey.
0:24:31 > 0:24:34I think the scones are fantastic. You cooked them absolutely right.
0:24:34 > 0:24:36The key to this is the jam.
0:24:36 > 0:24:39A quick compote, that's exactly what you want.
0:24:39 > 0:24:42The toast, as well. It's just a really nice afternoon tea.
0:24:42 > 0:24:45- Good.- So you should be very pleased.- Thank you.
0:24:45 > 0:24:49It's taken a huge amount of work to be able to create that. Well done.
0:24:53 > 0:24:56Graham had to create a dish from my meat box.
0:24:58 > 0:25:01Pan and then oven roasted the pork chop.
0:25:01 > 0:25:05I've done a textured swede mash, a Calvados sauce, with a little
0:25:05 > 0:25:08caramelised apple and some sauteed potatoes.
0:25:08 > 0:25:12I like the idea of a "textured swede mash". What does that mean?
0:25:12 > 0:25:14It means it's lumpier than I would've liked it!
0:25:14 > 0:25:15LAUGHTER
0:25:15 > 0:25:19- That's probably the swede. - You're right.- Shall we taste?
0:25:22 > 0:25:24Nice sauce. The chop is good.
0:25:26 > 0:25:28I think the sauce is fantastic, really good.
0:25:28 > 0:25:30The reason being, you cooked that Calvados out.
0:25:30 > 0:25:32I love the touches of the apple.
0:25:32 > 0:25:35Swede and potatoes good, but when you get good quality pork,
0:25:35 > 0:25:38you have to cook it like that under the grill.
0:25:38 > 0:25:42- I really like that dish.- Yes. - Really well done, well done.
0:25:42 > 0:25:43- Top work.- Thank you.- Excellent.
0:25:50 > 0:25:53Finally, Adge, has created a dish from my basic box.
0:25:56 > 0:26:00So, I decided to go brunchy and I made, sort of, a spiced
0:26:00 > 0:26:06turkey patty with tomato, fried egg and a special cheese sauce.
0:26:06 > 0:26:09So, what are the spices in here?
0:26:09 > 0:26:13I've, literally, just... I've used the onion, peppers,
0:26:13 > 0:26:16and then paprika, chillies.
0:26:16 > 0:26:18I hope I haven't over-seasoned it.
0:26:21 > 0:26:25Oh, I think that's very, very nice.
0:26:25 > 0:26:28- Not over-seasoned?- No. Really.
0:26:28 > 0:26:30- Really.- Thank you.
0:26:30 > 0:26:33- You don't like turkey. - I don't mind it.- Oh!
0:26:35 > 0:26:39Tell you what, the burger's really nice. You kept it nice and moist.
0:26:39 > 0:26:42- This sauce is unique...- It's good!
0:26:42 > 0:26:46- On the whole, that's a cracking effort, well done.- I agree.
0:26:46 > 0:26:49- Thank you. - And it's made my job a lot harder.
0:26:49 > 0:26:51- Hm, very good.- Thank you.
0:27:00 > 0:27:04- I think we've got three really good home cooks here.- Seriously good.
0:27:04 > 0:27:07I'm really impressed by all of them.
0:27:07 > 0:27:12I get to choose today's cook of the day, based on what I've just tasted.
0:27:15 > 0:27:17It was a tough decision...
0:27:19 > 0:27:21Very, very close.
0:27:22 > 0:27:25- It goes to you, Adge.- Yay!
0:27:28 > 0:27:30You're supposed to say you're happy.
0:27:30 > 0:27:33You actually nailed it, to be honest, because that was fantastic.
0:27:33 > 0:27:38- Congratulations, well done. - Brilliant.- Thank you very match.
0:27:38 > 0:27:41Where's this going to live in the house?
0:27:41 > 0:27:44It'll be in the kitchen, on a shelf.
0:27:44 > 0:27:49- I don't know, I could put things in it.- Bangles and stuff as well.- Yeah.
0:27:49 > 0:27:52- Thank you very much, Mr Biggins, for turning up.- It's been a pleasure.
0:27:52 > 0:27:54- My chief taster and we'll see you on stage very soon.- You will.
0:27:54 > 0:27:58- In a bit more elaborate costume than at the moment.- Possibly.
0:27:58 > 0:28:03- You might fancy me.- Possibly(!) That's all we've got time for today.
0:28:03 > 0:28:06Join us again... - I can't believe you said that! Join us again soon,
0:28:06 > 0:28:09when we meet three more enthusiastic home cooks, to win this amazing Box
0:28:09 > 0:28:11trophy with more Box of ingredients,
0:28:11 > 0:28:13and some great big names in the world of food.
0:28:13 > 0:28:15See you again soon. Bye for now.