0:00:02 > 0:00:05Across the country, lots of us are working out what to cook tonight
0:00:05 > 0:00:07from the ingredients in our cupboards.
0:00:08 > 0:00:10To 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 > 0:00:20against 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.
0:00:34 > 0:00:37Ready to show they can think on their feet are today's three cooks.
0:00:40 > 0:00:43Allana is an estate agent from Sheffield
0:00:43 > 0:00:46and likes food with an international flair.
0:00:46 > 0:00:50I love cooking French, I love cooking Mexican,
0:00:50 > 0:00:54Caribbean food from Trinidad - it just reminds me of home.
0:00:54 > 0:00:58Simon, a plumber from Chichester, is happy to cook under any conditions.
0:00:59 > 0:01:02We used to call our kitchen Ready, Steady, Cook - because
0:01:02 > 0:01:04it was just, "Open the fridge and make something out of it."
0:01:06 > 0:01:12And Claire, a retail assistant from Hartlepool, likes to rule her roost.
0:01:12 > 0:01:16I've got three children and my husband. I do all the cooking.
0:01:16 > 0:01:18The kitchen is all mine at home -
0:01:18 > 0:01:21no-one gets to go in there without my say so.
0:01:21 > 0:01:24Their first test will be to cook from a box of ingredients
0:01:24 > 0:01:27put together by today's guest -
0:01:27 > 0:01:32Jamie Oliver's mentor and renowned chef, Gennaro Contaldo.
0:01:34 > 0:01:37Gennaro, welcome to The Box!
0:01:37 > 0:01:39- Such a pleasure.- Great to have you.
0:01:39 > 0:01:41So, shall we have a look at what an Italian buys.
0:01:43 > 0:01:46Well, straight away, it has to be pasta - doesn't it, really?
0:01:46 > 0:01:49Well, I brought some linguine,
0:01:49 > 0:01:52which the proper name is a sparrow tongue, because -
0:01:52 > 0:01:55sometimes people confuse linguine with spaghetti
0:01:55 > 0:01:58but linguine is flat like a sparrow bird's tongue.
0:01:58 > 0:02:00A sparrow tongue. Now, the cooking of that is
0:02:00 > 0:02:03slightly different to spaghetti, so they've got to get that right.
0:02:03 > 0:02:07- Yes. Al dente - just a little bit undercooked.- Right.
0:02:07 > 0:02:09Now, I see you've got some lovely sea bass in there,
0:02:09 > 0:02:12you've got the odd pepper and a few pears. So, pears...
0:02:12 > 0:02:14Are you hoping for a dessert or have you got a bit of a sweet tooth?
0:02:14 > 0:02:17I love pears. Yes, you can make a lovely dessert.
0:02:17 > 0:02:19OK, we're going to send you away for 50 minutes
0:02:19 > 0:02:21and let's see what they create.
0:02:21 > 0:02:23- Right.- I'll see you in a bit. - I'll see you in a bit.
0:02:24 > 0:02:27Gennaro will be watching our home cooks go all out
0:02:27 > 0:02:30from the comfort of the guest room.
0:02:30 > 0:02:32Right, guys, welcome to The Box.
0:02:32 > 0:02:35Our guest has created a fantastic box of ingredients for you to cook with.
0:02:35 > 0:02:38You're going to need the larder behind you for this one.
0:02:38 > 0:02:39What we want is just one dish -
0:02:39 > 0:02:42you can do sweet or savoury with whatever's in your box.
0:02:42 > 0:02:45All I'm going to say is, "Open it up and have a look."
0:02:45 > 0:02:46Good luck.
0:02:51 > 0:02:54Today in my box, I have sea bass,
0:02:54 > 0:02:57I have cherry tomato, basil,
0:02:57 > 0:03:00red and yellow peppers, anchovies,
0:03:00 > 0:03:02capers, I have olives,
0:03:02 > 0:03:05I have ricotta and pears,
0:03:05 > 0:03:09and chilli to give it a lovely lift.
0:03:09 > 0:03:12It's simple ingredients but this is what Italian cuisine is -
0:03:12 > 0:03:14very simple.
0:03:14 > 0:03:16So, it's ingredients which I love to cook with.
0:03:26 > 0:03:28Well, interestingly enough - Allana, Claire and Simon
0:03:28 > 0:03:31have all decided to fillet the sea bass.
0:03:31 > 0:03:34Whether that was a good idea or not, we'll wait and see
0:03:34 > 0:03:37because you could so easily overcook sea bass.
0:03:37 > 0:03:38I'm pretty sure our guest is
0:03:38 > 0:03:40actually shouting at the TV at this point...
0:03:40 > 0:03:43They should have left them whole, the sea bass.
0:03:43 > 0:03:45So small, they've wasted everything!
0:03:45 > 0:03:48They could get a lovely... Oh, my gosh.
0:03:49 > 0:03:53You want to almost go in and say, "Don't do that! Don't do that!"
0:03:56 > 0:03:58If I was doing it, I would actually keep the fish whole
0:03:58 > 0:04:01and I would do a salt-crusted sea bass,
0:04:01 > 0:04:04which is just one of the best tasting things out there.
0:04:04 > 0:04:06You've got plenty of amazing salt -
0:04:06 > 0:04:09you can use Maldon salt or Kona sea salt. Any real flaky salt.
0:04:09 > 0:04:11You wouldn't use table salt for this
0:04:11 > 0:04:14but the idea is, you whip up some egg whites, fold in the salt
0:04:14 > 0:04:17and use that to almost create a crust over the top of the bass.
0:04:17 > 0:04:20Then just throw it in the oven and it takes about 15 or 20 minutes
0:04:20 > 0:04:22for something like this to cook all the way through - and then
0:04:22 > 0:04:25when you take it to the table, you break open that crust and inside,
0:04:25 > 0:04:27you have the best tasting sea bass you can get.
0:04:31 > 0:04:33Claire - she's very, very careful.
0:04:33 > 0:04:37She removed all of the bones out of the fish and that is nice.
0:04:38 > 0:04:40- Claire, how are we doing? - Hey, all right!
0:04:40 > 0:04:42- Do you want me to clear up after you?- Yeah.
0:04:42 > 0:04:44- Is that all right?- I'm a bit messy.
0:04:44 > 0:04:46I've usually got people to do that for me.
0:04:46 > 0:04:49Oh, right, cos you've got three kids at home running around after you.
0:04:49 > 0:04:51- Yeah, three kids. Twin boys and a girl.- Right.- 11 and 14.
0:04:51 > 0:04:54- Now, are they into food as well or not?- Yeah, they love their food.
0:04:54 > 0:04:57They like trying to get involved with it all.
0:04:57 > 0:04:59What are you going to be creating?
0:04:59 > 0:05:04Well, I'm going along the lines of a tomato pepper sauce,
0:05:04 > 0:05:07obviously with the sea bass, and I'm just doing a basil,
0:05:07 > 0:05:11pear and chilli salad to go with it.
0:05:11 > 0:05:13Pear salad?
0:05:13 > 0:05:16Fish and pears?! Claire!
0:05:16 > 0:05:19Just remove it, that is a dessert.
0:05:19 > 0:05:20That is different.
0:05:20 > 0:05:23Are we going to use the anchovies and the ricotta?
0:05:23 > 0:05:26I usually start off with whatever and I may add stuff, I may not.
0:05:34 > 0:05:38Allana is going to make a more traditional accompaniment for her sea bass.
0:05:38 > 0:05:41A Mediterranean sauce with anchovies and garlic.
0:05:42 > 0:05:46Your food background, I mean, it's varied to say the least.
0:05:46 > 0:05:50Yeah, my husband's half-Persian, my dad's half-Mexican.
0:05:50 > 0:05:52I was born in Trinidad and raised in France -
0:05:52 > 0:05:55and I've been in England for 15-16 years now.
0:05:55 > 0:05:58So, the influences have come from all over the place then.
0:05:58 > 0:06:00Pretty much. I just love experimenting.
0:06:00 > 0:06:03So, the peppers you've just thrown in there with tinned tomatoes,
0:06:03 > 0:06:04- is that right?- Yep.
0:06:04 > 0:06:07Tomato puree, going to add the anchovies
0:06:07 > 0:06:10and then just sort of blitz it to make a thick sauce -
0:06:10 > 0:06:12and then might add a little bit of pasta.
0:06:12 > 0:06:15And then are we going to use this wonderful basil as well or not?
0:06:15 > 0:06:18- I'm thinking about it. - You HAVE to use the basil!
0:06:18 > 0:06:20I just don't want to add too much to it
0:06:20 > 0:06:24and then all the flavours are muddled. Yep.
0:06:24 > 0:06:26Do you know what pasta this is?
0:06:26 > 0:06:27- Linguine?- Yep.- Yeah.
0:06:27 > 0:06:30- Do you know the difference? - Yeah, cos it's quite flat.
0:06:30 > 0:06:32Flat, that's the one,
0:06:32 > 0:06:34so you need to cook it and finish off in the sauce as well.
0:06:34 > 0:06:36- Right, yep.- That's the key to it.
0:06:41 > 0:06:44With two sauces on the go, I now need to see what Simon is up to.
0:06:46 > 0:06:48What's the idea? What are we going to make?
0:06:48 > 0:06:51I'm going to make a roasted tomato and red pepper sauce.
0:06:51 > 0:06:55OK, can I take some more of the skin off for you?
0:06:55 > 0:06:57OK.
0:06:59 > 0:07:02Yeah, what you want to do with this is almost blacken it and then,
0:07:02 > 0:07:05what you do is - you take your tea towel and...watch.
0:07:06 > 0:07:10- Just wipe it off.- Just wipe it off. It comes straight off.- OK.
0:07:10 > 0:07:12A little birdie tells me you had a burger van, was it?
0:07:12 > 0:07:15- I did have a burger van a few years ago, yeah.- What was that like?
0:07:15 > 0:07:17It was fun! It was good fun, yeah. I enjoyed it.
0:07:17 > 0:07:20- Who does the cooking in the house then? Is it you or the wife?- I do.
0:07:20 > 0:07:21- You do?- I do the cooking, yep.
0:07:21 > 0:07:25Because you've done an amazing job recently, you've lost 6st.
0:07:25 > 0:07:28- I've lost 6st in weight, yep. - 6st - unbelievable.
0:07:28 > 0:07:29Yeah.
0:07:33 > 0:07:34OK, 15 minutes left, guys.
0:07:34 > 0:07:3615 minutes.
0:07:39 > 0:07:42Having seen all the cooks fillet their whole sea bass,
0:07:42 > 0:07:45I hope they don't disappoint Gennaro with their pasta.
0:07:45 > 0:07:49- Now, the key to cooking pasta? - Make sure there's water.
0:07:49 > 0:07:51Plenty of boiling, salted water.
0:07:51 > 0:07:54- You don't need to add any oil.- No. - No, that's a fancy trick.
0:07:54 > 0:07:57There is this theory that when you cook pasta,
0:07:57 > 0:08:00you have to put the oil inside.
0:08:00 > 0:08:05What the oil's doing, I don't know. It doesn't make the pasta not stick.
0:08:05 > 0:08:07How much pasta are you cooking?
0:08:07 > 0:08:09I was only cooking a little bit?
0:08:09 > 0:08:11It looks like you're warming your water for a bath.
0:08:11 > 0:08:15You need one litre for each 100g of pasta.
0:08:21 > 0:08:24I love the way she's tasting food to make sure it's good.
0:08:30 > 0:08:31Don't look at me!
0:08:36 > 0:08:3790 seconds left.
0:08:50 > 0:08:52OK, that's your lot. Stop cooking.
0:08:52 > 0:08:54Step away from your hobs.
0:09:00 > 0:09:02OK, guys, well done,
0:09:02 > 0:09:04but you're probably intrigued to know who put this
0:09:04 > 0:09:08list of ingredients together in one box for you to cook with.
0:09:08 > 0:09:11Well, the wait is over. I can now tell you that
0:09:11 > 0:09:14this person comes from the amazing area in Italy
0:09:14 > 0:09:17along the Amalfi coat - famous for food.
0:09:17 > 0:09:20His career went on to teach a few famous faces,
0:09:20 > 0:09:23including a certain Jamie Oliver, how to cook.
0:09:24 > 0:09:26Gennaro Contaldo.
0:09:31 > 0:09:34- Welcome back.- Thank you, it's such a pleasure.
0:09:34 > 0:09:35Are you enjoying being here?
0:09:35 > 0:09:39I am enjoying. I was watching all of you on the monitor.
0:09:39 > 0:09:41Oh, my goodness me.
0:09:41 > 0:09:42So, what have you made?
0:09:42 > 0:09:46It's a pan-seared fillet of sea bass with roasted red pepper,
0:09:46 > 0:09:48cherry tomato and chilli sauce.
0:09:48 > 0:09:50- Shall we have a taste? - Yeah, let's have a taster.
0:09:54 > 0:09:55Mmm.
0:09:58 > 0:10:00It's a bit too al dente.
0:10:01 > 0:10:03- Very al dente.- Hmm.
0:10:03 > 0:10:07We call it chewy where I'm from, I don't know about al dente.
0:10:07 > 0:10:10The word al dente because it's a little bit undercooked.
0:10:10 > 0:10:13You chew it longer, you taste it better, digest it better -
0:10:13 > 0:10:14but the fish is not bad,
0:10:14 > 0:10:16it's nice and moist.
0:10:16 > 0:10:17I think the sea bass is perfectly cooked,
0:10:17 > 0:10:19you've got that bang on.
0:10:19 > 0:10:21You've got the skin nice and crisp,
0:10:21 > 0:10:23the flesh inside is lovely and moist.
0:10:23 > 0:10:25Needs a little bit more tomato sauce as well.
0:10:25 > 0:10:27The flavour's there with the tomato sauce.
0:10:27 > 0:10:30You've got a nice bit of a kick with the chilli and basil, I like that,
0:10:30 > 0:10:33- but it's just a shame about the pasta.- Yep.
0:10:38 > 0:10:40Right, Claire, meet Gennaro.
0:10:40 > 0:10:43- Hi, Claire.- Hello. Nice to meet you. - Now, what do we have here?
0:10:43 > 0:10:47Right, we have pan-fried sea bass with a pepper and tomato sauce -
0:10:47 > 0:10:51with basil, chilli and pear salad.
0:10:51 > 0:10:54- Ah.- Now, no pasta on here.
0:10:54 > 0:10:57That's all right. It was there if you want to use it or not to use it.
0:10:57 > 0:11:01I didn't understand at the beginning what the pear salad is
0:11:01 > 0:11:03and the ricotta.
0:11:03 > 0:11:06It's not a kind of combination I would do with fish,
0:11:06 > 0:11:08but let's have a taste first.
0:11:08 > 0:11:09There you go.
0:11:14 > 0:11:16Well seasoned.
0:11:24 > 0:11:27Wow. Got a kick of chilli.
0:11:28 > 0:11:30I can taste lots of lemons.
0:11:30 > 0:11:33It's got that lovely sweet and sour flavour.
0:11:34 > 0:11:36Pear's a bit weird, I've got to say.
0:11:36 > 0:11:38It's like eating a dessert with a piece of fish.
0:11:38 > 0:11:40It's, kind of, a bit weird.
0:11:40 > 0:11:42What you've done is create an amazing sauce.
0:11:42 > 0:11:44I love the roasted pepper, the tomatoes -
0:11:44 > 0:11:46correct amount of seasoning as well.
0:11:46 > 0:11:48You did the right thing to pass it through a sieve.
0:11:48 > 0:11:50The fish is perfectly cooked as well. You've got this
0:11:50 > 0:11:53lovely crispy skin but underneath it's lovely and moist.
0:11:53 > 0:11:56Just forget the salad, just the fish and that sauce - wow!
0:11:56 > 0:11:58Well done.
0:12:04 > 0:12:07- Hi, Allana.- Nice to meet you. - Nice to meet you.
0:12:07 > 0:12:09Now, what dish do we have here?
0:12:09 > 0:12:13You have a pan-fried sea bass with a Mediterranean based sauce...
0:12:13 > 0:12:17- Mmm.- ..and some linguine and some roasted cherry tomatoes.
0:12:17 > 0:12:19We've gone classic Italian.
0:12:19 > 0:12:22- I wouldn't even call it Italian. - THEY LAUGH
0:12:22 > 0:12:24- I wouldn't dare call it Italian. - Well, it's a good start anyway.
0:12:24 > 0:12:26So, let's have a taste. Let's have a taste.
0:12:26 > 0:12:28Let's have a taste of fish.
0:12:31 > 0:12:36Mmm. Interesting, I'm tasting the peppers - which is good.
0:12:36 > 0:12:38I can taste a little bit of spice.
0:12:38 > 0:12:40I'm tasting some olives as well.
0:12:40 > 0:12:42- Did you put some olives inside here? - I did, yeah.
0:12:42 > 0:12:46It's so nice when you taste just the sweetness of the tomato
0:12:46 > 0:12:49with the fish - it's so simple.
0:12:49 > 0:12:50Mmm.
0:12:50 > 0:12:52The pasta, actually, is very good.
0:12:53 > 0:12:56I like the pasta cos you've cooked that nicely.
0:12:56 > 0:12:58You've got a little bit of bite.
0:12:58 > 0:13:01- It's about bang on, that. - It's al dente. Perfect.
0:13:01 > 0:13:03I like the capers in there, I like the olives,
0:13:03 > 0:13:05I love the tomatoes with it.
0:13:05 > 0:13:09I close my eyes and it reminds me of Italy.
0:13:09 > 0:13:10I'll take that.
0:13:14 > 0:13:16- So, Gennaro, you've tasted all three...- Yes, I have.
0:13:16 > 0:13:18..what did you think on the whole?
0:13:18 > 0:13:21Well, it's not bad actually. I like every single one.
0:13:21 > 0:13:25It's not up to me to decide, it's your decision.
0:13:25 > 0:13:28Which dish do you think is the best one?
0:13:41 > 0:13:44Allana - yours is my favourite dish.
0:13:44 > 0:13:46Allana, well done.
0:13:46 > 0:13:50- It was a fantastic dish. - The pasta - perfect!
0:13:50 > 0:13:53And the tomato and the fish - so well together.
0:13:54 > 0:13:56- Taste of Italy.- Thank you very much.
0:13:59 > 0:14:01Right, round two.
0:14:01 > 0:14:05Now you get to cook with my three boxes of ingredients.
0:14:05 > 0:14:08But, Allana, what Gennaro has done is given you the full stack
0:14:08 > 0:14:13of cards to decide what Simon and Claire will be cooking with.
0:14:13 > 0:14:17So, you've got three boxes. We've got meat...
0:14:17 > 0:14:19Veggie...
0:14:19 > 0:14:20And a pudding box.
0:14:20 > 0:14:23First of all, what box of ingredients
0:14:23 > 0:14:26would you like Simon to cook with?
0:14:38 > 0:14:39Meat.
0:14:41 > 0:14:43- You look pretty happy with that, right?- Yeah.
0:14:43 > 0:14:45Given the other two boxes of ingredients that were here.
0:14:45 > 0:14:48That just leaves Claire.
0:14:48 > 0:14:50Which box of ingredients would you like to give Claire?
0:14:50 > 0:14:53The vegetarian box or the pudding box?
0:15:01 > 0:15:02The vegetarian box.
0:15:04 > 0:15:06She don't look happy with that.
0:15:06 > 0:15:09Alanna, that leaves you with the pudding box.
0:15:09 > 0:15:12That leaves you just 50 minutes to create a dish
0:15:12 > 0:15:16to impress me this time, because I get to pick the cook of the day.
0:15:16 > 0:15:18Good luck, collect your boxes.
0:15:30 > 0:15:35Which box would you have gone for - vegetarian, meat or the pudding?
0:15:35 > 0:15:37Well, I'll tell you the truth, I'd almost go for the three
0:15:37 > 0:15:40because there is an ingredient in almost everything.
0:15:41 > 0:15:44Claire has got my vegetarian box.
0:15:44 > 0:15:48Inside, it contains portabello mushrooms, some goat's cheese,
0:15:48 > 0:15:51aubergines, a beef tomato,
0:15:51 > 0:15:54hazelnuts, chicory, olives,
0:15:54 > 0:15:57cucumber and fresh mint.
0:16:01 > 0:16:03- Now, you've got the vegetarian box. - Yeah.
0:16:05 > 0:16:07Not my strength, I have to admit.
0:16:07 > 0:16:09- I presume you wanted the dessert box, is that right?- Yeah.
0:16:09 > 0:16:12Or the meat would have been lovely. Either one, just not this one.
0:16:12 > 0:16:13So, what are you creating?
0:16:13 > 0:16:15I'm not 100% sure on the filling yet,
0:16:15 > 0:16:19but I was going to do a bit of a stuffed mushroom.
0:16:19 > 0:16:20Now, what chicory is really good for,
0:16:20 > 0:16:22I'll give you a little tip here,
0:16:22 > 0:16:25- is, with the tomatoes, it makes amazing chutney.- OK, yeah.
0:16:25 > 0:16:28The key to this is, you start off with a hot pan,
0:16:28 > 0:16:29a small amount of sugar...
0:16:29 > 0:16:33- You see this caramel now?- Yup. - It's just starting to glaze up.
0:16:33 > 0:16:37At this point, what we do is, we throw all that in there -
0:16:37 > 0:16:39that's the chicory, the garlic, the tomatoes -
0:16:39 > 0:16:42and then you just deglaze it with the vinegar.
0:16:46 > 0:16:50- Nice!- Lovely.- And then we cook this for about five minutes.
0:16:50 > 0:16:51Season it up.
0:16:51 > 0:16:53And that, you'll have a nice little chutney.
0:16:53 > 0:16:55In Italian, we call it agrodolce.
0:16:57 > 0:16:59To go with the chutney,
0:16:59 > 0:17:01Claire has decided to make portabello mushrooms,
0:17:01 > 0:17:03stuffed with goat's cheese.
0:17:05 > 0:17:07Well, Claire's doing some stuffed mushrooms,
0:17:07 > 0:17:10which is a great idea, and then a little chutney on the side.
0:17:11 > 0:17:14Mushrooms are one of those things which soak in all the liquid -
0:17:14 > 0:17:16so you've almost got to just cook them so they're lovely
0:17:16 > 0:17:18and golden brown and then flip them over.
0:17:18 > 0:17:21By adding too much oil they kind of absorb in all of that liquid.
0:17:21 > 0:17:23Then, all of a sudden, it's like a drenched sponge
0:17:23 > 0:17:25and it just dumps it out into the pan.
0:17:29 > 0:17:31Simon has been given the meat box.
0:17:31 > 0:17:36Inside, we have Cumberland sausage, bacon, haricot beans,
0:17:36 > 0:17:40mashing potatoes, carrots and some fresh thyme.
0:17:43 > 0:17:46I think you got the good box didn't you, really, out of this?
0:17:46 > 0:17:48- I'm quite happy with that, yeah. - You look quite happy.
0:17:48 > 0:17:51- What are you going to do? - It screams a sort of cassoulet sort of thing at me.
0:17:51 > 0:17:53It does, with particularly the white beans.
0:17:53 > 0:17:55You're going to use those in the cassoulet as well?
0:17:55 > 0:17:58- Yeah. I use lots of beans in my cooking at home.- Fantastic,
0:17:58 > 0:18:01I'm looking forward to this. What have you started off in there?
0:18:01 > 0:18:03We've got some of the bacon, we've got some of the onion
0:18:03 > 0:18:06and carrot that I've chopped small so it cooks off quickly.
0:18:06 > 0:18:09And then the garlic again in a minute
0:18:09 > 0:18:12when that's softened down a bit so I don't burn it.
0:18:12 > 0:18:14I've got chilli flakes and thyme will definitely go in.
0:18:14 > 0:18:17What about the potato? Are we going to do cassoulet and mash?
0:18:17 > 0:18:19I could just boil them and...
0:18:19 > 0:18:22Well, he'll peel them while we just chat.
0:18:22 > 0:18:23THEY LAUGH
0:18:23 > 0:18:27- He'll peel them there, you see. - I can peel them, yes.
0:18:27 > 0:18:29Are you going to cook the sausages and then put those in?
0:18:29 > 0:18:31Yeah, I've got the sausage in the oven at the moment.
0:18:31 > 0:18:34Now, the key to a cassoulet is crumbs over the top.
0:18:34 > 0:18:38You take the inside of this bread and blend it with a food processor
0:18:38 > 0:18:39and just cook it down with some butter
0:18:39 > 0:18:41so you get some lovely crumbs on the top.
0:18:41 > 0:18:43You can mix that with the thyme and
0:18:43 > 0:18:45sprinkle that over the top of the cassoulet at the end.
0:18:49 > 0:18:51The cassoulet that I learned to cook over in France
0:18:51 > 0:18:53takes about 3-4 hours.
0:18:53 > 0:18:55It's big chunks of pork with duck and duck fat
0:18:55 > 0:18:58with Toulouse sausage, and you cook that with some beans,
0:18:58 > 0:19:01tomatoes and rosemary and top it all off with crumbs and
0:19:01 > 0:19:04it's really one of those dishes that you put everything together
0:19:04 > 0:19:05and slowly cook it.
0:19:05 > 0:19:09You can get a similar sort of flavour if you cook it in real time
0:19:09 > 0:19:11in about 50 minutes, but you've got to be careful -
0:19:11 > 0:19:14you've got to make sure you cook out the garlic otherwise it's very strong.
0:19:16 > 0:19:19OK, 30 minutes left. 30 minutes.
0:19:23 > 0:19:25I do love the simplicity of this box.
0:19:25 > 0:19:28When I put this box together there was a particular dish
0:19:28 > 0:19:31that I have in mind and I can't say it at the moment
0:19:31 > 0:19:32cos she's listening.
0:19:32 > 0:19:36'The pudding I'm looking for...is a cheesecake.'
0:19:36 > 0:19:40I've put in some strawberries, basil, vanilla pods,
0:19:40 > 0:19:43white chocolate, icing sugar,
0:19:43 > 0:19:45cream cheese and ginger biscuits.
0:19:48 > 0:19:51You held all the cards there.
0:19:51 > 0:19:52Did you make the right choice?
0:19:52 > 0:19:55- Well, we'll soon find out if I can deliver.- Soon find out.
0:19:55 > 0:19:58What do you reckon, looking at everybody else's?
0:19:58 > 0:19:59Sausages...?
0:19:59 > 0:20:03I'm not as confident now. He's got some great ingredients over there.
0:20:03 > 0:20:06- Simon?- Yeah.- He's looking quite confident over there, now, isn't he?
0:20:06 > 0:20:09So, what are you going to be doing with your pudding box?
0:20:09 > 0:20:12I've made a ginger nut biscuit base
0:20:12 > 0:20:15and I've also made...kind of, like, a cheesecake base
0:20:15 > 0:20:19- so that's already in the fridge trying to firm up a little bit.- Yup.
0:20:19 > 0:20:21I'm also going to make a little bit
0:20:21 > 0:20:25of white chocolate decoration to go with it.
0:20:25 > 0:20:28Now, you could almost use everything in this box, really.
0:20:28 > 0:20:30What about the basil that's sat over there?
0:20:30 > 0:20:36I am going to try and incorporate basil into my strawberry sauce.
0:20:36 > 0:20:38Have you tried these two together?
0:20:38 > 0:20:41And normally people go strawberries and black pepper
0:20:41 > 0:20:42and that kind of stuff.
0:20:42 > 0:20:44But, strawberries and basil - you try that.
0:20:49 > 0:20:51- It's very unusual, isn't it? - It's really nice.
0:20:51 > 0:20:53It is very nice.
0:20:54 > 0:20:58Allana is definitely going the right way with the cheesecake
0:20:58 > 0:21:00but my worry is - is it going to be set?
0:21:00 > 0:21:01Because so often - if it goes in the fridge,
0:21:01 > 0:21:04it doesn't really set, it just gets cold.
0:21:04 > 0:21:05I've got to be honest,
0:21:05 > 0:21:08I would stick to the American style of cheesecake, which is wonderful.
0:21:08 > 0:21:11It's cream cheese, it's eggs, it's icing sugar, vanilla,
0:21:11 > 0:21:14it's double cream. Fundamentally, it's baked in the oven.
0:21:14 > 0:21:16You could do that in the time that we've got.
0:21:19 > 0:21:21OK, ten minutes, guys. Ten minutes.
0:21:26 > 0:21:29Simon's cassoulet doesn't have long to cook now
0:21:29 > 0:21:32and he's gone with mash as a side.
0:21:32 > 0:21:36- Do you want me to tell you when a mashed potato is ready?- Yeah.
0:21:36 > 0:21:39This little spatula - it's a good trick, really.
0:21:39 > 0:21:41When it starts sticking to the spatula
0:21:41 > 0:21:44just a little bit, it's ready. So this is about perfect.
0:21:46 > 0:21:49Allana's cheesecake is still setting in the fridge
0:21:49 > 0:21:53and she's now trying to make white chocolate decorations.
0:21:54 > 0:21:56Oh, that's not very good, is it?
0:21:56 > 0:21:58Well, it kind of looks like my car
0:21:58 > 0:22:00when I went to Whitby one day with the seagulls.
0:22:00 > 0:22:02Right, I'm going to give you a suggestion.
0:22:02 > 0:22:03Here's a piece of paper.
0:22:05 > 0:22:08If we cut it into a sort of elongated triangle.
0:22:08 > 0:22:12Then you put the small part of the triangle round there,
0:22:12 > 0:22:14fold that over,
0:22:14 > 0:22:17you've now made yourself a very fancy piping bag.
0:22:17 > 0:22:22Then, we take our chocolate and we fill up our piping bag,
0:22:22 > 0:22:24and use a little knife to cut...
0:22:26 > 0:22:28..then... We can then pipe this in here.
0:22:35 > 0:22:37That's very fancy!
0:22:37 > 0:22:38- You're not having this.- Oh.
0:22:43 > 0:22:45OK, two minutes left.
0:22:47 > 0:22:49- Some nice food now.- I know.
0:22:49 > 0:22:51Fantastic.
0:22:55 > 0:22:57OK, that's it!
0:22:57 > 0:23:00Time, ladies and gentlemen. Well done.
0:23:03 > 0:23:05Simon was given my meat box to create a dish with.
0:23:06 > 0:23:12It's sort of a cassoulet with a smoked bacon and bean sauce,
0:23:12 > 0:23:13and the sausage chopped up on the top -
0:23:13 > 0:23:16and there's a herby crust and mashed potato.
0:23:16 > 0:23:19- So, the cassoulet is underneath it, is it?- Yes, it is.
0:23:19 > 0:23:22- OK, let's dive into this. - Yeah, let's dive into it.
0:23:25 > 0:23:27Mmm.
0:23:28 > 0:23:30Mmm.
0:23:34 > 0:23:36The mash potato...
0:23:38 > 0:23:39..is perfect!
0:23:41 > 0:23:43That has worked, to be honest.
0:23:43 > 0:23:46The sauce works fantastically well with everything else.
0:23:46 > 0:23:49The sausages - you can see they're quite meaty.
0:23:49 > 0:23:52Because of that, it lends itself very well with the cassoulet.
0:23:52 > 0:23:54I'm glad you put those in the liquid as well.
0:23:54 > 0:23:56It definitely needs that breadcrumb on the top.
0:23:56 > 0:23:57Cos it's all about textures.
0:23:57 > 0:24:01It goes to show that you can do a cassoulet in record time, really.
0:24:01 > 0:24:03That's just a great dish.
0:24:03 > 0:24:06It's an inspired choice, it was the right decision.
0:24:07 > 0:24:09- It's a great flavour. - Thank you.
0:24:09 > 0:24:11Really, really good. I really liked it.
0:24:11 > 0:24:12- Well done.- Thank you.
0:24:19 > 0:24:21Claire had my vegetarian box to cook with.
0:24:22 > 0:24:24What did you make?
0:24:24 > 0:24:26Portabello goat's cheese stuffed mushrooms,
0:24:26 > 0:24:30with a chicory chutney and pistachios and some olive oil.
0:24:30 > 0:24:33OK, sounds pretty good to me. Shall we have a taste of this?
0:24:33 > 0:24:36Funnily enough, you actually cooked the chicory, which is really good.
0:24:36 > 0:24:37- It's a good idea.- Yep.
0:24:40 > 0:24:41Mmm.
0:24:43 > 0:24:44Mmm!
0:24:45 > 0:24:47I love that sweet and sour which goes with it.
0:24:47 > 0:24:51It goes well with the mushrooms, the olives,
0:24:51 > 0:24:54that freshness of the tomato.
0:24:54 > 0:24:58And to me, the mushroom is meaty.
0:24:58 > 0:25:00It's nice.
0:25:00 > 0:25:02The chicory works fantastically well,
0:25:02 > 0:25:04and if you've never cooked it before,
0:25:04 > 0:25:06- you'll probably cook it again... - Yeah.
0:25:06 > 0:25:08..cos it's got a lovely bitterness to it, which lends itself,
0:25:08 > 0:25:11really well together, with the sharpness of that goat's cheese.
0:25:11 > 0:25:14You need a balance with it and that's why chutney and cheese
0:25:14 > 0:25:17works so well together. Mushroom is great, nicely cooked.
0:25:17 > 0:25:19Yeah, presented well as well.
0:25:19 > 0:25:20- Very well done.- Thank you.
0:25:27 > 0:25:29And finally, Allana,
0:25:29 > 0:25:31who chose the pudding box for herself.
0:25:32 > 0:25:37I made a strawberry, basil and vanilla bean cheesecake
0:25:37 > 0:25:40with a little bit of white chocolate on the top.
0:25:48 > 0:25:49I like it.
0:25:49 > 0:25:51You've done something very nice.
0:25:51 > 0:25:54The basil is incredible. It does work well.
0:25:54 > 0:25:57I find that this is a little bit too liquid...
0:25:58 > 0:26:01..but the biscuit underneath, you really crunch it.
0:26:01 > 0:26:04The strawberry, lovely combinations.
0:26:04 > 0:26:06I love the work you've put on top. Yes.
0:26:09 > 0:26:11That's a cheesecake in name...
0:26:12 > 0:26:13..but for me on this,
0:26:13 > 0:26:16there's too much base and not quite enough filling.
0:26:16 > 0:26:18But having said that, you've got all the ingredients
0:26:18 > 0:26:20that I want on the plate so, when I taste it,
0:26:20 > 0:26:22it tastes exactly how I wanted.
0:26:22 > 0:26:25The filling, the white filling, is perfect.
0:26:25 > 0:26:28Probably could have done with a little bit more whipping up.
0:26:28 > 0:26:30Gennaro's right, the sauce is a little bit too liquid -
0:26:30 > 0:26:32but you've got all the flavour with the vanilla,
0:26:32 > 0:26:35- I'm sure you're going to use basil in desserts...- I will.
0:26:35 > 0:26:38..more often. Now you know how to do the little chocolate motif.
0:26:38 > 0:26:41- I think, on the whole, cracking dish.- Thanks very much.
0:26:41 > 0:26:43- I wanted a cheesecake and I got one. - Thank you very much.
0:26:43 > 0:26:45- It tastes good.- Thank you.- It's good.
0:26:49 > 0:26:52Well, Gennaro, I'm sure you agree,
0:26:52 > 0:26:54great tasting plates of food.
0:26:54 > 0:26:56I believe they have done very well.
0:26:56 > 0:26:57I think you've done extremely well.
0:27:00 > 0:27:02So, on the basis of what I've just tasted...
0:27:04 > 0:27:07..and the dish that I like the most...
0:27:10 > 0:27:12Today's cook of the day is...
0:27:16 > 0:27:18..Simon.
0:27:18 > 0:27:20- Well done, Simon.- Thank you.
0:27:20 > 0:27:22You weren't prepared for that, were you?
0:27:22 > 0:27:24No, not after the first round, no.
0:27:24 > 0:27:26You seemed to get sorted on the second one.
0:27:26 > 0:27:28You knew what you were doing.
0:27:28 > 0:27:30Yeah. It's the sort of thing I cook at home.
0:27:30 > 0:27:33That combination of tomatoes with the beans,
0:27:33 > 0:27:36particularly with the herbs and those lovely sausages,
0:27:36 > 0:27:38was cooked perfectly.
0:27:38 > 0:27:40A great effort, you should be very pleased.
0:27:40 > 0:27:43- Congratulations.- Thank you.
0:27:43 > 0:27:46- Where is that going to live at home? - In the middle of the mantelpiece.
0:27:46 > 0:27:47Come on over, guys.
0:27:47 > 0:27:49Commiserations but fantastic effort.
0:27:49 > 0:27:51- Congratulations. - Well, well done, Simon.
0:27:51 > 0:27:54- Thank you very much, Gennaro, for taking part.- Thank you.
0:27:54 > 0:27:56- Such a pleasure to be here. - And thank you for watching.
0:27:56 > 0:27:59Join us again soon where we'll meet three more great home cooks,
0:27:59 > 0:28:02some more big names in the world of food, and some more,
0:28:02 > 0:28:05a little bigger, boxes, than that, full of ingredients to cook with.
0:28:05 > 0:28:07See you again soon, bye for now.
0:28:09 > 0:28:14And if you'd like to have a go in the kitchen, go to bbc.co.uk/dishup
0:28:14 > 0:28:16for easy recipes and tips.