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.
0:00:25 > 0:00:27Whoever does it best will be our cook of the day.
0:00:32 > 0:00:36Ready to show they can think on their feet are today's three cooks.
0:00:39 > 0:00:41Jordan, a brand manager from London,
0:00:41 > 0:00:45writes a blog critiquing restaurants in his spare time.
0:00:45 > 0:00:48I just hope that I'm not criticised today
0:00:48 > 0:00:50but I'll take it constructively.
0:00:50 > 0:00:52When I see the ingredients, it's either going to be
0:00:52 > 0:00:56an absolute delight or I'm going to absolutely freak out.
0:00:57 > 0:01:00Becky, a science teacher from Newton Abbot,
0:01:00 > 0:01:03has always enjoyed getting creative in the kitchen.
0:01:03 > 0:01:05I think I cooked my first full meal, a three-course meal,
0:01:05 > 0:01:07when I was nine years old.
0:01:09 > 0:01:11My children are always in the kitchen with us
0:01:11 > 0:01:13trying to cook as well, so it's a lot of fun.
0:01:13 > 0:01:16And Tony, an automotive assessor from Essex.
0:01:16 > 0:01:18He loves creating new recipes
0:01:18 > 0:01:21and dreams of writing his very own cookbook.
0:01:21 > 0:01:23Oh, I love food, I love cooking food,
0:01:23 > 0:01:27I love seeing the look on people's faces when I give them good food.
0:01:27 > 0:01:31Their first test will be to cook from a box of ingredients
0:01:31 > 0:01:32put together by today's guest...
0:01:34 > 0:01:37..Great British Menu judge Matthew Fort.
0:01:39 > 0:01:43- Matthew, welcome to The Box. - Nice to be here.
0:01:43 > 0:01:45Where does your passion for food come from, then?
0:01:45 > 0:01:48Well, I suppose it comes back from my childhood.
0:01:48 > 0:01:51Food was a central part of family life and, little-by-little,
0:01:51 > 0:01:56by little I was able to turn a passion into a business.
0:01:56 > 0:01:59- Shall we have a look, see what you've bought?- Have a look.
0:01:59 > 0:02:01That looks like whiting to me.
0:02:01 > 0:02:04It is whiting. I've chosen whiting because, first of all,
0:02:04 > 0:02:06- I think it's a greatly underappreciated fish.- Yeah.
0:02:06 > 0:02:09But it was a great favourite of my mother...
0:02:09 > 0:02:12- Erm, broad beans.- Yeah. - I love a broad bean, James.
0:02:12 > 0:02:13I like broad beans as well.
0:02:13 > 0:02:17And, er, this is summer savoury, which I'm sure you recognise.
0:02:17 > 0:02:19Well, I really like... I grow this at home in the garden.
0:02:19 > 0:02:21But it goes very well,
0:02:21 > 0:02:23traditional accompaniment herb to go with broad beans.
0:02:23 > 0:02:27Well, fingers crossed. They've got just 50 minutes to impress you,
0:02:27 > 0:02:29- so I'll see you in a bit.- OK.
0:02:37 > 0:02:39OK, well, welcome to The Box, guys.
0:02:39 > 0:02:42Now, you're all here because apparently you can all whip up
0:02:42 > 0:02:45amazing recipes just with a few ingredients, is that right?
0:02:45 > 0:02:48- Apparently so.- Well, sort of.
0:02:48 > 0:02:50You've got 50 minutes. Off you go.
0:02:53 > 0:02:56I've put this box together with two dishes in mind - a main course
0:02:56 > 0:02:58and a pudding.
0:02:58 > 0:03:01Well, I think whiting is one of those forgotten fish
0:03:01 > 0:03:05and I love cockles cos they have that sort of sweetness
0:03:05 > 0:03:08that goes extraordinarily well with other fishes.
0:03:08 > 0:03:09Jersey Royals,
0:03:09 > 0:03:11summer savoury
0:03:11 > 0:03:13and cider.
0:03:13 > 0:03:17Today's cooks may not be used to seeing really small broad beans.
0:03:17 > 0:03:22What they must not do, in my view, is peel them.
0:03:22 > 0:03:26And then rhubarb, vanilla pod and custard.
0:03:26 > 0:03:31These are the classic ingredients for rhubarb fool,
0:03:31 > 0:03:34but there's nothing there to terrify the capable home cook.
0:03:41 > 0:03:44This box of ingredients that our guest has brought in
0:03:44 > 0:03:46is right up my street, really.
0:03:46 > 0:03:48Got that wonderful summer savoury. It's quite a light,
0:03:48 > 0:03:52delicate sort of herb, which lends itself really well with
0:03:52 > 0:03:55the broad beans and those fantastic Jersey Royal potatoes.
0:03:55 > 0:03:58Use the liquid that you get from the clam juices together with
0:03:58 > 0:04:01a touch of cream, maybe a little bit of white wine, and that cider,
0:04:01 > 0:04:05you can make an amazing little sauce to go with that wonderful whiting.
0:04:08 > 0:04:11It doesn't look as if anybody's making a pudding.
0:04:11 > 0:04:12Tragedy.
0:04:14 > 0:04:17- Right, Tony, how are you? - I'm good, mate, thank you.- Good.
0:04:17 > 0:04:19- So what are we cooking?- Right, OK.
0:04:19 > 0:04:23I'm going to simply pan fry this, crushed new potatoes next to it...
0:04:23 > 0:04:26- OK.- I'm then going to actually put the...- Little cockles?
0:04:26 > 0:04:28..broad beans with the cockles,
0:04:28 > 0:04:31actually put some of the actual sauce with it...
0:04:31 > 0:04:35Sort of chilli sauce with a little bit of vinegar in it,
0:04:35 > 0:04:38- white wine vinegar... - Yeah.- ..little bit of olive oil.
0:04:38 > 0:04:42Tony's dish does rely, to a large extent,
0:04:42 > 0:04:45on quite pungent additions.
0:04:46 > 0:04:48I'm afraid that the whiting looks as if
0:04:48 > 0:04:50it's fighting a losing battle here.
0:04:50 > 0:04:52- Have you ever cooked whiting before? - Yeah, loads of times.
0:04:52 > 0:04:55- That's good.- I catch 'em as well. - Oh, d'you catch 'em as well?
0:04:55 > 0:04:57Cos you go foraging for food round in Essex, don't you?
0:04:57 > 0:04:58We do go foraging for food.
0:04:58 > 0:05:02We also go deep-sea fishing probably once a month as well.
0:05:06 > 0:05:09Tony clearly knows his own mind and he didn't seem to be in the slightest
0:05:09 > 0:05:11bit fazed by what he saw, er,
0:05:11 > 0:05:14and it's nice to know that he catches his own whiting too.
0:05:21 > 0:05:24- Right, Becky, how are you getting on?- Yeah, all right.
0:05:24 > 0:05:29- I'm going for sort of Asian flavours.- Asian flavours?- Yeah.- OK.
0:05:29 > 0:05:32- I've made, like, a sort of spicy, rhubarb-y compote thing.- Yeah.
0:05:32 > 0:05:34That's got star anise and chilli in there?
0:05:34 > 0:05:36Star anise, chilli and ginger in it.
0:05:36 > 0:05:39Is that going to work with the rhubarb, you think, or...?
0:05:39 > 0:05:41Yeah, I think rhubarb takes spices quite well.
0:05:41 > 0:05:43Rhubarb does go very well with fish,
0:05:43 > 0:05:46but I think it probably needs a stronger fish like mackerel.
0:05:46 > 0:05:49However, it's nice to see the ingredients put to uses that
0:05:49 > 0:05:51you never thought of.
0:05:51 > 0:05:53And then I've blanched those already,
0:05:53 > 0:05:55so they're going to go in there as well.
0:05:55 > 0:05:57I'm pretending they're edamame beans.
0:05:57 > 0:06:00So much better than edamame beans!
0:06:00 > 0:06:02Give me a broad bean every time!
0:06:04 > 0:06:06Because whiting's part of the cod family,
0:06:06 > 0:06:08you have to treat it delicately.
0:06:08 > 0:06:10Becky's inspired by Asia for the flavours in her dish.
0:06:10 > 0:06:14Whether it'll work with the whiting or not, I'm not quite sure.
0:06:14 > 0:06:18With Tony's sauce and with Becky's Asian-effect salsa, erm,
0:06:18 > 0:06:22I wonder whether I'm going to be able to taste anything else on the plate.
0:06:27 > 0:06:32- Right, Jordan.- Right.- Looking quietly confident over here.- Erm...
0:06:32 > 0:06:35Yeah, well, you know, I'm trying to keep it simple.
0:06:35 > 0:06:38The lovely Jersey Royal potatoes, you're keeping the skin on those.
0:06:38 > 0:06:39Yeah, I'm going to crush those.
0:06:39 > 0:06:42OK, and then the whiting, what are you going to do with that?
0:06:42 > 0:06:43I'm just going to pan fry that.
0:06:43 > 0:06:47Basically, with the cockles, I've tried to do a moules marinieres
0:06:47 > 0:06:50but with a bit of, erm, a bit of cider.
0:06:50 > 0:06:53He's cooked them with quite a long time to go and the trouble
0:06:53 > 0:06:57with overcooked cockles is they tend to go a bit rubbery.
0:06:57 > 0:06:59You're quite inventive when it comes to cooking?
0:06:59 > 0:07:02- I do feel I've got a good... I've got a good palate.- OK. Oh, right?
0:07:02 > 0:07:04So I know, you know, I know what tastes good,
0:07:04 > 0:07:08- and, you know, I know if it's not on the road to success, so...- OK.
0:07:11 > 0:07:15What I find interesting is that they're all making quite
0:07:15 > 0:07:18elaborate dishes from something that was actually designed to be
0:07:18 > 0:07:20terribly simple!
0:07:24 > 0:07:27All three of them are going to pan fry their fish.
0:07:27 > 0:07:29The key to this is make sure the pan is nice and hot,
0:07:29 > 0:07:32a combination of oil and butter, and put the fish in
0:07:32 > 0:07:35skin side down, and almost cook it all the way through on the skin.
0:07:35 > 0:07:38The skin protects that delicate flesh underneath.
0:07:39 > 0:07:42With 20 minutes to go, Tony has already cooked his fish,
0:07:42 > 0:07:46but I'm worried about what else he's using from Matthew's box.
0:07:47 > 0:07:48Custard?
0:07:50 > 0:07:52Crikey. That's going to be interesting.
0:07:53 > 0:07:54OK, five minutes left.
0:07:59 > 0:08:00Skin side down, that's it.
0:08:00 > 0:08:04That's it, if you keep your hand on it, it stops it from curling up.
0:08:04 > 0:08:07Now you just keep your finger pressed on it until it...
0:08:07 > 0:08:09- you stop the resistance.- OK.
0:08:09 > 0:08:12- Probably about there, innit? - That one is, yeah.- There you go.
0:08:15 > 0:08:18- Now, we're not going to use the broad beans?- No, I'm not, no.- No?
0:08:18 > 0:08:20- No.- OK.
0:08:20 > 0:08:24Therefore there's going to be no green element on, erm,
0:08:24 > 0:08:25Jordan's plate.
0:08:25 > 0:08:27With the time I've had to spare,
0:08:27 > 0:08:30I could have done something with the broad beans.
0:08:30 > 0:08:33However, you know, I'm not disappointed about my lack of usage.
0:08:33 > 0:08:35Mm, that's rather a pity.
0:08:40 > 0:08:43- You're all sorted?- Yeah. - What's the sauce?
0:08:44 > 0:08:47That was the, er, lemon mayonnaise that was in the...
0:08:47 > 0:08:49MATTHEW LAUGHS
0:08:49 > 0:08:51Tasted it?
0:08:55 > 0:08:59- Ooh, no.- It's custard. - Yeah, I've got to take that off.
0:08:59 > 0:09:00Oh, dear, Tony.
0:09:08 > 0:09:11OK, that's it. Step away from the hobs.
0:09:12 > 0:09:14Stop cooking.
0:09:14 > 0:09:15Leave it!
0:09:20 > 0:09:23OK, then, guys, well, well done. 50 minutes, three plates of food.
0:09:23 > 0:09:25We just got there...
0:09:25 > 0:09:26without the custard.
0:09:27 > 0:09:29But you're probably wondering
0:09:29 > 0:09:31who went shopping to get those ingredients.
0:09:31 > 0:09:35Well, I can now tell you that he has been involved in food all of
0:09:35 > 0:09:41his life as a food journalist, a food critic, a food writer...
0:09:42 > 0:09:43..or more recently...
0:09:45 > 0:09:48..as a judge on the Great British Menu.
0:09:48 > 0:09:49It's Matthew Fort.
0:09:56 > 0:09:57Matthew, welcome back.
0:09:57 > 0:10:00Now, I thought at one point you'd do a runner
0:10:00 > 0:10:01when you saw what was happening.
0:10:01 > 0:10:04Well, it was, er, it was absolutely fascinating, really.
0:10:04 > 0:10:07You know, completely different approaches to the dish which
0:10:07 > 0:10:09I had originally conceived.
0:10:10 > 0:10:13Well, Jordan, tell us what you've done first of all.
0:10:13 > 0:10:16So, erm, I did sort of a twist on a moules marinieres with
0:10:16 > 0:10:18the cockles and with cider,
0:10:18 > 0:10:23and some crushed Jersey Royals and the pan-fried whiting.
0:10:23 > 0:10:27Right, erm, does anything strike you as being missing from that plate?
0:10:27 > 0:10:31- Erm, the broad beans? - Mm, bit of colour.
0:10:33 > 0:10:36That's a wonderful symphony in beige, isn't it?
0:10:38 > 0:10:40OK, silence.
0:10:42 > 0:10:43Mm.
0:10:49 > 0:10:52Well, I think it tastes a great deal better than it looks,
0:10:52 > 0:10:53to be perfectly honest.
0:10:53 > 0:10:55Erm, I think there's some very nice flavours in there.
0:10:55 > 0:10:58I think that the fish is actually really well-seasoned
0:10:58 > 0:11:00and really well-cooked, and you've respected the...
0:11:00 > 0:11:04that very particular flakiness of the whiting.
0:11:07 > 0:11:08Potato...
0:11:08 > 0:11:10Why crush them?
0:11:10 > 0:11:13You're losing one of the great pleasures of the Jersey Royal,
0:11:13 > 0:11:17which is the texture of them, the texture and the flavour.
0:11:17 > 0:11:19- There is a distinct lack of colour...- Mm-hm.
0:11:19 > 0:11:22..and I think part of that is because,
0:11:22 > 0:11:24almost, these cockles were cooked...
0:11:24 > 0:11:27- Too soon.- ..too soon. But I think, on the whole,
0:11:27 > 0:11:29the flavours are there.
0:11:29 > 0:11:31Erm, yeah, just wants a little bit more colour.
0:11:38 > 0:11:39Becky, what did you do?
0:11:39 > 0:11:44I've done spicy Asian rhubarb with broad beans and cockles
0:11:44 > 0:11:46and then pan fried the whiting on the top.
0:11:48 > 0:11:50Hmm...
0:11:51 > 0:11:53Mm!
0:11:54 > 0:11:56MATTHEW COUGHS
0:11:56 > 0:11:59- Bit of a chilli kick in there.- Yeah, there is a bit of chilli in there.
0:11:59 > 0:12:02Nothing wrong with that.
0:12:02 > 0:12:05The thing I was really frightened of was that the sauce was going to be
0:12:05 > 0:12:08so strong it was going to kill all flavour of the fish
0:12:08 > 0:12:12and it has almost, but not quite.
0:12:12 > 0:12:15It's just, it's just stepped back at the last moment.
0:12:16 > 0:12:19I think these are, the little cockles... Ooh!
0:12:19 > 0:12:22- Don't you just love cockles?- Hmm. - They're so good.
0:12:22 > 0:12:27Erm, and those have really held their texture really well.
0:12:27 > 0:12:29For me, the fish is absolutely perfectly cooked.
0:12:30 > 0:12:33I'm not too sure whether rhubarb still works in this,
0:12:33 > 0:12:37- really, to be fair.- OK. - That's very Yorkshire of you, James!
0:12:37 > 0:12:40Well, you know, rhubarb's from my county, you know.
0:12:40 > 0:12:43We don't normally put it with whiting and chilli and all that!
0:12:43 > 0:12:46You've got to think outside Yorkshire! As far as Lancashire!
0:12:52 > 0:12:56Tony, we nearly had sweet and savoury at one point on this one.
0:12:56 > 0:12:57- I know. - THEY LAUGH
0:12:57 > 0:13:00So what did we end up with?
0:13:00 > 0:13:04Pan-fried whiting on a bed of crushed potatoes,
0:13:04 > 0:13:07topped with a summer salad of cockles and beans.
0:13:09 > 0:13:11Well, one of the things, I must say, I'm really interested in,
0:13:11 > 0:13:16looking at the plate, is that you've left the beans with the jackets on
0:13:16 > 0:13:18and I really like that.
0:13:24 > 0:13:27You know what I'm going to say about the crushed potatoes.
0:13:28 > 0:13:30You finished very early
0:13:30 > 0:13:33and probably the whiting started off as being beautifully cooked,
0:13:33 > 0:13:35and sort of lost some of that, you know,
0:13:35 > 0:13:38that sort of bloom that really beautifully cooked fish has.
0:13:39 > 0:13:43I think that the problem with the sauce is that
0:13:43 > 0:13:45the vinegar is very strong.
0:13:45 > 0:13:46- It's a good effort.- Thank you.
0:13:46 > 0:13:49Certainly you've cooked the cockles really nicely.
0:13:49 > 0:13:51They've held and they keep their meatiness as well,
0:13:51 > 0:13:53so you got the timing right of that.
0:13:53 > 0:13:56- It's just the vinegar, for me, is really quite overpowering.- OK.
0:13:56 > 0:13:59But, d'you know? If I had been standing there
0:13:59 > 0:14:03and discovered that the lemon mayonnaise was...
0:14:03 > 0:14:0530 seconds before I was due to present my dish,
0:14:05 > 0:14:08I don't know what I would have done!
0:14:08 > 0:14:12You took it like a man and I absolutely take my hat off to you.
0:14:17 > 0:14:19Well, what each of them had
0:14:19 > 0:14:22was a really strong sense of a cooking personality, and that's
0:14:22 > 0:14:26what you want, so thank you very much indeed for those pleasures.
0:14:26 > 0:14:30But the pleasure is yours to decide which dish is your favourite.
0:14:39 > 0:14:41I'm going to choose Becky.
0:14:43 > 0:14:46First of all, I think your presentation was a bit more polished,
0:14:46 > 0:14:48shall I say, than the other two
0:14:48 > 0:14:52and I also liked the balance of flavours.
0:14:52 > 0:14:55And, Becky, I must confess that your treatment of it has made me
0:14:55 > 0:14:58think about rhubarb in an entirely new way.
0:15:05 > 0:15:06OK, guys, Round Two.
0:15:06 > 0:15:09In front of me there are three boxes of ingredients,
0:15:09 > 0:15:11all hand-picked by me.
0:15:12 > 0:15:13We've got nuts...
0:15:15 > 0:15:16..leftovers...
0:15:17 > 0:15:18..global.
0:15:20 > 0:15:24Matthew, you've decided what your favourite dish was in Round One,
0:15:24 > 0:15:26which has given Becky the power to decide
0:15:26 > 0:15:28not only what she'll be cooking
0:15:28 > 0:15:31but what everybody else is cooking as well.
0:15:33 > 0:15:35What would you like Jordan to cook with?
0:15:45 > 0:15:47Can Jordan cook leftovers, please?
0:15:49 > 0:15:50We'll see what's in the box.
0:15:52 > 0:15:54That leaves...
0:15:54 > 0:15:56just Tony and two boxes to go.
0:16:04 > 0:16:08I'm going to give Tony the nuts box.
0:16:12 > 0:16:16So that leaves you, Becky, with the global box. Is it the right one?
0:16:16 > 0:16:18You've got 50 minutes to create one dish
0:16:18 > 0:16:21using the ingredients in these boxes.
0:16:22 > 0:16:24Off you go, collect your boxes.
0:16:27 > 0:16:29As these are my boxes, it will be up to me
0:16:29 > 0:16:31to decide who will be our cook of the day.
0:16:36 > 0:16:40Becky gave Jordan the leftover box, which contains cooked salmon,
0:16:40 > 0:16:46cooked new potatoes, cooked pasta, red pepper, a broccoli stalk,
0:16:46 > 0:16:49some ends of asparagus and half a mango.
0:16:51 > 0:16:56I think the leftover box is a serious challenge to the serious cook.
0:16:58 > 0:16:59It reminds you of that moment when you...
0:16:59 > 0:17:02Open my fridge, and that's what you find.
0:17:06 > 0:17:12I'm going to do a sort of tomato, chilli, red pepper, red wine
0:17:12 > 0:17:14sort of, erm, sauce, er,
0:17:14 > 0:17:18which I'll then throw the potatoes in as sort of a base.
0:17:18 > 0:17:20Erm, I will steam the, erm, salmon,
0:17:20 > 0:17:23just to bring the temperature up, with some lemon juice.
0:17:23 > 0:17:25What about the broccoli stem, because, you know...?
0:17:25 > 0:17:28I was just going to throw it at Becky for giving me the, er,
0:17:28 > 0:17:29giving me the box.
0:17:30 > 0:17:33- You know, this can be quite nice, actually.- OK.
0:17:33 > 0:17:35If you take this off and peel it...
0:17:35 > 0:17:37- Yeah.- ..you've got this white...
0:17:37 > 0:17:41- Flesh.- ..flesh in the centre and you basically just finely,
0:17:41 > 0:17:43finely slice it like that.
0:17:43 > 0:17:45I should delegate the rest to him if I was you.
0:17:45 > 0:17:46Lemon juice...
0:17:47 > 0:17:49..bit of oil...
0:17:49 > 0:17:51touch of salt...
0:17:51 > 0:17:52Well, go on, then, Jordan.
0:17:52 > 0:17:55OK, let's get in there. Let's taste this.
0:17:55 > 0:17:57- That's the inside stalk.- Mm.
0:17:57 > 0:18:00Lemon juice, olive oil, salt.
0:18:01 > 0:18:04Lovely. Little bit of mango as well, that'd be nice.
0:18:04 > 0:18:06THEY LAUGH
0:18:12 > 0:18:15Becky chose the global box, which has a Thai theme
0:18:15 > 0:18:21and contains tiger prawns, coconut milk, limes, chillies,
0:18:21 > 0:18:27lemon grass, Thai basil, peanuts, rice noodles and bean sprouts.
0:18:29 > 0:18:31Quite an unusual selection to go with, the global one.
0:18:31 > 0:18:34It could have come from anywhere in the world.
0:18:34 > 0:18:39Well, she's certainly chosen the easiest of the ingredient packages.
0:18:39 > 0:18:41On the other hand, you raise your expectations,
0:18:41 > 0:18:46so she's got to make something really tremendous out of those ingredients.
0:18:50 > 0:18:52Becky, what are we doing here?
0:18:52 > 0:18:56I'm going to make, erm, sort of steamed buns with prawns
0:18:56 > 0:18:59and some...a bit of chilli,
0:18:59 > 0:19:01and some of the Thai basil and lime in there.
0:19:02 > 0:19:04Now, how have you made the pastry?
0:19:04 > 0:19:06Erm, I've just kept it really simple.
0:19:06 > 0:19:08I've used the coconut milk and some self-raising flour.
0:19:08 > 0:19:11Are we going to use the noodles at all or not?
0:19:11 > 0:19:14Yeah, I'm going to use the noodles perhaps with the bean sprouts,
0:19:14 > 0:19:16but I'm um-ing and ah-ing about that at the moment
0:19:16 > 0:19:17cos it might be a bit too much.
0:19:17 > 0:19:20I've got a feeling this is a dish which is still evolving in your head.
0:19:20 > 0:19:23- Yes, it is, yeah.- Cos you can still get lots of flavour, you know,
0:19:23 > 0:19:26- with these shells...- Mm-hm. - ..and particularly the prawn heads.
0:19:26 > 0:19:28They've got all, yeah, all that juice...
0:19:28 > 0:19:31Prawn heads and shells make the most amazing sauces,
0:19:31 > 0:19:33so try not to waste those.
0:19:33 > 0:19:36Are you very happy with Asian cooking, Asian food?
0:19:36 > 0:19:39Yeah, we cook it a lot at home.
0:19:39 > 0:19:41Erm, it's something that we just enjoy,
0:19:41 > 0:19:42and I think it's quite communal food,
0:19:42 > 0:19:44and I think that's why we like it.
0:19:47 > 0:19:50Well, Becky's using almost every ingredient in the box, really,
0:19:50 > 0:19:51and that's the right thing to do
0:19:51 > 0:19:56cos you've got so many flavours in there that go really well together.
0:19:56 > 0:19:58Becky says she's quite confident, but the thing is,
0:19:58 > 0:20:01by doing those dumplings, it's a big risk cos you've got to make sure
0:20:01 > 0:20:03that pastry is just bang on.
0:20:03 > 0:20:06Now, using coconut milk can make it quite heavy, so you've got to
0:20:06 > 0:20:09make sure they're very, very thin when you put the filling in.
0:20:14 > 0:20:17Tony got the nut box, which includes Brazil nuts,
0:20:17 > 0:20:20walnuts and pecan nuts,
0:20:20 > 0:20:22broccoli, pineapple,
0:20:22 > 0:20:25sultanas and Stilton.
0:20:28 > 0:20:30Matthew, which one would you pick?
0:20:30 > 0:20:33I think I would take Tony's, actually, the nuts one.
0:20:33 > 0:20:36I think it's a serious challenge, but there's some really interesting
0:20:36 > 0:20:40ingredients to stimulate both the imagination and the taste buds.
0:20:44 > 0:20:46- Didn't like that box. - You didn't like it?!
0:20:46 > 0:20:49What would you have liked to have seen if you'd lifted off that lid?
0:20:49 > 0:20:51I would have liked to have seen...
0:20:51 > 0:20:53a piece of meat.
0:20:53 > 0:20:55JAMES LAUGHS
0:20:55 > 0:20:58But what I'm going to do is, using the broccoli, the pineapple,
0:20:58 > 0:21:04almost like a stir-fry with cream, tomato, chilli...
0:21:04 > 0:21:08- Stir-fry with cream?- Well, it's not a stir-fry, it's like,
0:21:08 > 0:21:11it's going to end up like a curry.
0:21:11 > 0:21:15- Now, I went shopping for nuts.- Yeah. - Are we going to see them in a dish?
0:21:15 > 0:21:17Yeah, yeah, I'm going to make those in a second,
0:21:17 > 0:21:19turn that into a paste, that'll then be added.
0:21:19 > 0:21:21In there you've got what?
0:21:21 > 0:21:23Some of the Brazil nuts and some of the walnuts,
0:21:23 > 0:21:26- just to give it a little bit of body.- OK.
0:21:27 > 0:21:29I really wanted a dessert.
0:21:29 > 0:21:32What I'm getting is not that.
0:21:33 > 0:21:35This is almost like a stew, you've got tomatoes in there as well,
0:21:35 > 0:21:38and whether that combines with the nuts and everything else,
0:21:38 > 0:21:39I'm not too certain.
0:21:43 > 0:21:45With ten minutes to go,
0:21:45 > 0:21:48Jordan's dish finally seems to be taking shape.
0:21:52 > 0:21:55Yeah, I'm bringing my salmon back up to...
0:21:55 > 0:21:57- Temperature.- ..temperature.
0:21:57 > 0:21:59Erm, this is just like a patatas bravas kind of style,
0:21:59 > 0:22:02so it's that sort of Mediterranean sort of style with the potatoes.
0:22:02 > 0:22:05Yeah. So you're feeling more confident than you did
0:22:05 > 0:22:06when you first opened the box?
0:22:06 > 0:22:08I'm feeling more confident than I did
0:22:08 > 0:22:10when I first opened the box, yeah.
0:22:13 > 0:22:15Tony's happily adding cream, pineapples
0:22:15 > 0:22:19and crushed nuts to his dish, but I still think Becky's missing
0:22:19 > 0:22:22a trick by not using the prawn heads and shells
0:22:22 > 0:22:24to add flavour to hers.
0:22:24 > 0:22:26- Can I just give you an idea?- Yeah.
0:22:26 > 0:22:29If we do this with a little bit of the stock,
0:22:29 > 0:22:32- and then we take some soy sauce... - Mm-hm.
0:22:32 > 0:22:34..and we throw that in,
0:22:34 > 0:22:38and then we take some fish sauce, we put a little bit of ginger in...
0:22:38 > 0:22:43- Yeah.- ..bit of garlic...- Yeah. - ..like that, and then, we take...
0:22:44 > 0:22:47..all the heads from the prawns, nothing else,
0:22:47 > 0:22:50some of your stalks,
0:22:50 > 0:22:52chuck that in.
0:22:52 > 0:22:55We've poured that in and then we throw that in...
0:22:58 > 0:23:00- That's the lemon grass.- Uh-huh.
0:23:01 > 0:23:04- Now, you can taste that once it's come up to the boil.- Yeah.
0:23:04 > 0:23:07And then you can drain that off and use that to flavour the noodles,
0:23:07 > 0:23:08if you want to.
0:23:15 > 0:23:17OK, you've got one minute left. One minute.
0:23:25 > 0:23:26OK, that's it, stop cooking.
0:23:28 > 0:23:30Jordan!
0:23:30 > 0:23:31Get your hands off.
0:23:32 > 0:23:33Well done.
0:23:37 > 0:23:40Jordan had to create a dish from my leftover box.
0:23:41 > 0:23:46It's steamed salmon on a bed of patatas bravas, essentially,
0:23:46 > 0:23:51- er, with some sauteed asparagus beside.- OK.- And what's this on top?
0:23:51 > 0:23:54So, that is the broccoli stalks, just as the garnish.
0:23:54 > 0:23:58So this is actually broccoli stalks a la James Martin?
0:23:58 > 0:24:01- No, the mango fell into it.- Well...
0:24:01 > 0:24:03And the white wine vinegar fell into it!
0:24:13 > 0:24:14Well...
0:24:16 > 0:24:19I think you've achieved almost a miracle here.
0:24:20 > 0:24:24Taken a very, very rum collection of ingredients and turned them
0:24:24 > 0:24:28- into a really tasty dish.- Thank you.
0:24:28 > 0:24:30The salmon re-heats really nicely.
0:24:30 > 0:24:32It almost tastes cooked from fresh rather than just...
0:24:32 > 0:24:34It's very skilfully steamed, you see.
0:24:34 > 0:24:36Don't overplay your cards, mate!
0:24:37 > 0:24:40The asparagus I quite like, cooked in butter, that's quite...
0:24:40 > 0:24:42With the garlic, I like that.
0:24:42 > 0:24:45- But a great effort and a tasty plate of food.- Mm.
0:24:45 > 0:24:47- That's right, it is a tasty plate of food.- Well done.
0:24:47 > 0:24:49- A technical phrase.- Thank you.
0:24:53 > 0:24:56Becky chose my global box.
0:24:58 > 0:25:02I've made steamed prawn buns with stir-fried noodles
0:25:02 > 0:25:04in an Asian broth.
0:25:04 > 0:25:06I really like the look of this dish.
0:25:06 > 0:25:08Thing is, does it taste as good as it looks?
0:25:08 > 0:25:10What's the dipping sauce, what's that?
0:25:10 > 0:25:13That's, erm, fish sauce and lime and a little bit of brown sugar,
0:25:13 > 0:25:17- and a little bit of soy with some chilli in it.- OK.
0:25:29 > 0:25:31Well...
0:25:31 > 0:25:33- The bun is chewy...- Mm.
0:25:34 > 0:25:37On the other hand, I think the filling is really good,
0:25:37 > 0:25:40and I think, you know, the sweetness of the prawns comes out.
0:25:40 > 0:25:43I'll tell you what I really, really like, and that's the nuts on top.
0:25:43 > 0:25:46I love that little bit of crunch in there.
0:25:46 > 0:25:49I think it's an amazing effort doing the dumplings.
0:25:49 > 0:25:51The taste inside is fantastic.
0:25:51 > 0:25:53You almost want to serve the dumplings
0:25:53 > 0:25:54just with the dipping sauce,
0:25:54 > 0:25:57and then have the noodles and the prawns as a broth,
0:25:57 > 0:25:58but it's a great effort, though.
0:26:05 > 0:26:09Finally, it's Tony, who was given my nut box.
0:26:09 > 0:26:12He prepared a broccoli and pineapple stir-fry with a nut paste
0:26:12 > 0:26:15in a tomato, cream and chilli sauce.
0:26:24 > 0:26:28There's a lot of different flavours knocking around there.
0:26:28 > 0:26:31I'm not quite sure that they're sort of unified
0:26:31 > 0:26:34in a single happy experience, if you know what I mean.
0:26:36 > 0:26:39- What you really need there is a piece of meat, actually.- Please.
0:26:39 > 0:26:43That's the truth of the matter and that would help pull it together
0:26:43 > 0:26:46in a way that I'm afraid it's not pulling together at the moment.
0:26:46 > 0:26:48I realise what you were trying to do,
0:26:48 > 0:26:51to create a paste and maybe thicken it a little bit.
0:26:51 > 0:26:54What you have done by doing that is you lose the flavour of the nuts.
0:26:54 > 0:26:58Having said that, if there was a pork chop on there, grilled,
0:26:58 > 0:27:00that would be a lot better.
0:27:00 > 0:27:03Anybody got a pork chop? Anyone?
0:27:08 > 0:27:10I think, on the whole, great effort, don't you?
0:27:10 > 0:27:13I think we've seen some remarkably accomplished cooking.
0:27:13 > 0:27:17Now, this decision is based on the three dishes that I've just tasted.
0:27:20 > 0:27:23And the cook of the day for today, and well deserved...
0:27:34 > 0:27:36..goes to Becky.
0:27:36 > 0:27:38- Well done, Becky.- Thank you.
0:27:38 > 0:27:40APPLAUSE
0:27:40 > 0:27:44That's really exciting. Thank you very much.
0:27:44 > 0:27:48Well, Becky, those dumplings were inspired, so well done.
0:27:48 > 0:27:50- There's your little trophy. - Congratulations.
0:27:50 > 0:27:53- Thank you very much.- Well done. - Jordan, Tony, come on over.
0:27:53 > 0:27:57- Congratulations.- Thank you.- Well done, well done.- Congratulations.
0:27:57 > 0:28:00Well done to Becky and thank you very much for joining us, Matthew.
0:28:00 > 0:28:02It's been a huge pleasure.
0:28:02 > 0:28:05Join us again next time, where we meet three more great home cooks
0:28:05 > 0:28:07all gunning for this amazing trophy,
0:28:07 > 0:28:10with boxes full of ingredients, and also some more great guests.
0:28:10 > 0:28:12We'll see you again very soon. Bye for now.