Episode 20

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0:00:02 > 0:00:04Across the country, lots of us are working out

0:00:04 > 0:00:08what to cook tonight from the ingredients in our cupboards.

0:00:08 > 0:00:11To inspire you, we're throwing away the cookbooks

0:00:11 > 0:00:12and going back to basics.

0:00:15 > 0:00:17We're pitting three resourceful and creative home cooks

0:00:17 > 0:00:20against one another to see what they can come up with.

0:00:25 > 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 > 0:00:43DJ Donny's cooking is usually a hit with his mates.

0:00:43 > 0:00:46People seem to like coming for dinner at my house.

0:00:46 > 0:00:48It's a passion, it's a hobby that I have,

0:00:48 > 0:00:50so hopefully there's no pressure on me now.

0:00:52 > 0:00:54Manon is from a real foodie family.

0:00:54 > 0:00:57In France, my mum was always cooking.

0:00:57 > 0:00:59And so, obviously, I love good food

0:00:59 > 0:01:03so I think a good way to have good food is just to cook it.

0:01:03 > 0:01:06And secondary school lunchtime supervisor Lisa

0:01:06 > 0:01:09likes to get competitive in the kitchen.

0:01:09 > 0:01:11A few friends around, everyone cooks a dish.

0:01:11 > 0:01:15£20 in the kitty each and whoever wins, wins the money.

0:01:15 > 0:01:17Their first test will be to cook from a box of ingredients

0:01:17 > 0:01:20put together by today's guest.

0:01:20 > 0:01:25Top chef and bestselling cookery author - Valentine Warner.

0:01:27 > 0:01:29- Valentine, welcome to The Box. - Thank you.

0:01:29 > 0:01:32- Now, is this a particular dish that you've got in mind?- There's no dish.

0:01:32 > 0:01:35I hope I've given them an option. There's a lot of crossover in there.

0:01:35 > 0:01:38- Right.- I didn't want to bring in a bucket of tripe today,

0:01:38 > 0:01:41- I thought, "That's not fair."- OK. - So, it's all pretty user-friendly.

0:01:41 > 0:01:44User-friendly, mainly for me, thank you very much.

0:01:44 > 0:01:47Well, there's certainly crossover. Biscuits, a bit of rhubarb...

0:01:47 > 0:01:48- What's that - rose veal?- Yep.- Nice.

0:01:48 > 0:01:51Well, as a farmer's kid I'm a massive supporter of rose veal.

0:01:51 > 0:01:53It's, kind of, a by-product from the milking process and

0:01:53 > 0:01:55it used to have a bad rep over the years -

0:01:55 > 0:01:57but now it's bred outdoors, those days have gone.

0:01:57 > 0:02:01The bad old days can be put aside - we've got a really good product

0:02:01 > 0:02:02and it should be eaten.

0:02:02 > 0:02:06And sizzling away over charcoal on a summer's evening - mmm.

0:02:06 > 0:02:09Well, we've got three home cooks waiting to see what ingredients

0:02:09 > 0:02:11- you've brought in your box, so... - Let them get on with it.

0:02:11 > 0:02:13- See you in a bit. - See you in a minute.

0:02:19 > 0:02:21OK, guys. Welcome to The Box.

0:02:21 > 0:02:24As you know, our guest that you'll be cooking for

0:02:24 > 0:02:26has picked an amazing selection of ingredients

0:02:26 > 0:02:28in the box in front of you.

0:02:28 > 0:02:30We need one dish in 50 minutes.

0:02:30 > 0:02:32Good luck. Open your box.

0:02:38 > 0:02:42In my box today, I've got a British rose veal chop,

0:02:42 > 0:02:45broad beans, baby turnips,

0:02:45 > 0:02:47sourdough, lovage...

0:02:47 > 0:02:48Big family thing,

0:02:48 > 0:02:52my mum used to make a lot of chilled soups for the summertime.

0:02:52 > 0:02:54One of them was a chilled lovage soup.

0:02:54 > 0:02:58It's got a really beautiful liquoricey twang.

0:02:58 > 0:03:01It's very, very strong. It's love it or hate it -

0:03:01 > 0:03:04..and anchovies, capers, hazelnuts.

0:03:04 > 0:03:06Swedish ginger biscuits

0:03:06 > 0:03:08and rhubarb is a go-to for me.

0:03:08 > 0:03:10It's a great start to the morning.

0:03:10 > 0:03:14It's techno-pink. It's really, really good in a rhubarb and custard tart.

0:03:14 > 0:03:17It's very good cooked savoury with no sugar in it at all

0:03:17 > 0:03:19and maybe with a bit of lamb.

0:03:19 > 0:03:21It's an incredibly versatile vegetable.

0:03:24 > 0:03:27Our cooks don't have to use all of Valentine's ingredients,

0:03:27 > 0:03:30and they have a store cupboard filled with the basics.

0:03:36 > 0:03:38She's gone for the Dijon mustard,

0:03:38 > 0:03:40one of my favourite ingredients in the world.

0:03:42 > 0:03:44I really like this box of ingredients -

0:03:44 > 0:03:46particularly the British rose veal.

0:03:46 > 0:03:49It's outdoor-reared, it's grass-fed, it's a fantastic flavour.

0:03:49 > 0:03:52And above all else, it's treated humanely.

0:03:52 > 0:03:54You've got the beans, the capers, the anchovies

0:03:54 > 0:03:57to make an amazing sauce with that as well -

0:03:57 > 0:04:00something like a salsa verde where you've got those wonderful herbs.

0:04:02 > 0:04:05I think we're going to get three very different things here.

0:04:07 > 0:04:10- Lisa, how are we getting on?- Fine, I think. I'm doing a risotto...

0:04:10 > 0:04:12Whoa. Straight in risotto? Look at that! OK.

0:04:12 > 0:04:14..with veal chop I think.

0:04:14 > 0:04:16It's British rose veal, it's fabulous.

0:04:16 > 0:04:18- Treat it like a pork chop, really. - I've never had it before, so...

0:04:18 > 0:04:21It looked like a pork chop, so I'm going to treat it like a pork chop.

0:04:21 > 0:04:25I love the fact that she didn't go off on a safe route.

0:04:25 > 0:04:27"I haven't tried veal - I'm going to cook the veal." Great.

0:04:27 > 0:04:30Now, the risotto... How many are we cooking for?

0:04:30 > 0:04:32There's only one, you've got about 21 portions in there.

0:04:32 > 0:04:34THEY LAUGH

0:04:34 > 0:04:36So, tell me about you. You always wanted to be a chef, didn't you?

0:04:36 > 0:04:38But your mum talked you out of it.

0:04:38 > 0:04:40Yeah. She said, "You're going to cook every day.

0:04:40 > 0:04:42"Why do you want to go to college to learn how to cook?"

0:04:42 > 0:04:44Well, you taught yourself but what did you end up doing,

0:04:44 > 0:04:47- if it wasn't cooking, at college? - I'm a lunchtime supervisor now.

0:04:47 > 0:04:50Lunchtime supervisor? Fantastic. Using amazing food for the kids.

0:04:50 > 0:04:52You've got a couple of little ones, is that right?

0:04:52 > 0:04:55- A nine-year-old and a 17-year-old. - Not-so-little one.- No.

0:04:55 > 0:04:57- That's a portion for him, isn't it? - Yes, it is.

0:04:57 > 0:04:59- Well, good luck. - SHE LAUGHS

0:05:03 > 0:05:05Lisa's doing, like, a little Caribbean influence.

0:05:05 > 0:05:07She's got the honey, the mustard,

0:05:07 > 0:05:10a little bit of spice in there as well - which she's marinating.

0:05:10 > 0:05:12So, when it's char-grilled, she should get

0:05:12 > 0:05:14a wonderful caramelisation and sweetness with it as well.

0:05:16 > 0:05:19It's quite unusual that that she's doing a risotto to go with it.

0:05:19 > 0:05:21Will it work? We'll wait and see.

0:05:22 > 0:05:26It's not just Lisa who's keen to cook with the rose veal chop.

0:05:26 > 0:05:29Donny is, too, and his accompaniments are making an impression.

0:05:29 > 0:05:33He's putting the rhubarb and the beans together - great.

0:05:36 > 0:05:39- Donny, you look like a man on a mission here.- Well...

0:05:39 > 0:05:41Everything's prepared, look at this.

0:05:41 > 0:05:43..what I'm going to do, is get some garlic and oil

0:05:43 > 0:05:46on the go with a little bit of anchovy,

0:05:46 > 0:05:48a little bit of the capers,

0:05:48 > 0:05:50a little bit of the herbs

0:05:50 > 0:05:52- and make a sauce...- Nice.

0:05:52 > 0:05:54..for this - with a little bit of butter in at the end

0:05:54 > 0:05:56- and a little bit of cream.- Nice.

0:05:56 > 0:05:58Anchovy sauce with a veal chop is a very good thing.

0:05:58 > 0:06:02I've also got, like, a rhubarb chilli jam on the side.

0:06:02 > 0:06:05- Fantastic!- So, yeah, I hope so. I hope it turns out.

0:06:05 > 0:06:08I'd either have the chilli jam he's going to make with the chop

0:06:08 > 0:06:10or I'd have the cream sauce -

0:06:10 > 0:06:13but I probably, in fact I know I wouldn't, cross the two.

0:06:13 > 0:06:15So, what did you do for a living, then?

0:06:15 > 0:06:17I started off as a DJ and I've got a disco company -

0:06:17 > 0:06:19weddings our speciality.

0:06:19 > 0:06:21It's the Donny Hughes Road Show, which is very...

0:06:21 > 0:06:23- The Donny Hughes Road Show?- Yeah.

0:06:23 > 0:06:25It took a bit of time and effort to get the name right

0:06:25 > 0:06:28- but I think we're there with it just now.- You're there with it?

0:06:28 > 0:06:30So, what's happening with the biscuits?

0:06:30 > 0:06:32- The biscuits are just for your supper later on.- Can I have one?

0:06:32 > 0:06:33Yeah, help yourself.

0:06:39 > 0:06:41Donny's doing a variant on a classic Italian dish -

0:06:41 > 0:06:43that's salsa verde really, but he's making a sauce.

0:06:47 > 0:06:49Now, the use of rhubarb is nothing new in savoury dishes -

0:06:49 > 0:06:52particularly in a jam or a chutney like this.

0:06:52 > 0:06:54It goes particularly well with fatty meats like pork,

0:06:54 > 0:06:57but it'll work fantastically well with this veal.

0:07:00 > 0:07:01'There's two veal dishes on the go

0:07:01 > 0:07:04'but Manon has decided to come up with a dessert.'

0:07:06 > 0:07:08The colour of her cheeks, her T-shirt and her apron -

0:07:08 > 0:07:10she's a stick of rhubarb.

0:07:13 > 0:07:15- How are you?- I'm OK.- Yeah?

0:07:15 > 0:07:17- Now, you're originally from France. - Yep.

0:07:17 > 0:07:19- Whereabouts in France?- Brittany.

0:07:19 > 0:07:22- All right...- So, it's not far.- ..so the North?- Yeah.- Not very far away.

0:07:22 > 0:07:23No, not very far away.

0:07:23 > 0:07:24C'est quoi, la?

0:07:24 > 0:07:26So, this is just like rhubarb with...

0:07:26 > 0:07:28I thought you were going to speak to me in French, then.

0:07:28 > 0:07:30Donc, c'est de la rhubarbe avec un peu de miel.

0:07:30 > 0:07:33- Oui?- Et donc je vais fair une confiture.- Oui.

0:07:33 > 0:07:34Un peu comme une marmalade.

0:07:34 > 0:07:36We'll just keep talking in French, shall we?

0:07:36 > 0:07:39- So, you're making that confiture - you're making a rhubarb jam.- Yeah.

0:07:39 > 0:07:41- You got a bit of sugar in? - I put some sugar, yeah.

0:07:41 > 0:07:43The thing with rhubarb is you've got to taste it.

0:07:43 > 0:07:45Don't have too much sugar

0:07:45 > 0:07:48cos you need a little bit of sharpness in there as well.

0:07:48 > 0:07:50Then I'm going to do a little tartaleta with the rhubarb as well.

0:07:50 > 0:07:53- OK.- And then here, I'm going to do, like, a cream with some lemon zest.

0:07:53 > 0:07:55I think that's a very good idea.

0:07:55 > 0:07:58So, what's in the pastry then? Cos you've got hazelnuts...

0:07:58 > 0:08:00So, I have hazelnuts, all the biscuits

0:08:00 > 0:08:01and some batter and some flour -

0:08:01 > 0:08:03and I just mixed it all together.

0:08:03 > 0:08:07OK, well, that's very nice, rather than three meaties.

0:08:07 > 0:08:08We've got a pudding.

0:08:13 > 0:08:14Now, Manon's making a sweet option.

0:08:14 > 0:08:16She's used some biscuits to make some pastry

0:08:16 > 0:08:19together with the hazelnuts, baked a little tartaleta case blind.

0:08:19 > 0:08:21She's filling it with the rhubarb

0:08:21 > 0:08:25and then top that with a nice little custard.

0:08:25 > 0:08:28It's hot.

0:08:28 > 0:08:30'We're well over halfway through the cooking time

0:08:30 > 0:08:34'and Donny and Lisa have decided to griddle those rose veal chops.'

0:08:34 > 0:08:37A chop like this should take about 3-4 minutes on each side

0:08:37 > 0:08:40as long as the char-grill is really hot.

0:08:42 > 0:08:44The pan doesn't look hot at all.

0:08:44 > 0:08:46There's no smoke coming out.

0:08:46 > 0:08:48It's just sitting on a cold pan heating up.

0:08:50 > 0:08:52Take it off...off. Take it off.

0:08:56 > 0:08:58Look, a nice crispy bit of fat.

0:08:58 > 0:09:00Good work, Lisa.

0:09:00 > 0:09:03That's a star move for me so far.

0:09:09 > 0:09:11- Things are looking pretty pretty over here.- Yeah.

0:09:11 > 0:09:14- We've still got lunch over here though.- I know.

0:09:14 > 0:09:17- Your mother's not going to be happy when she watches this.- No, I know.

0:09:23 > 0:09:26I'm looking forward to eating all of their food.

0:09:29 > 0:09:31Chill out on the cream, Donny.

0:09:33 > 0:09:34No.

0:09:36 > 0:09:38- You OK, Lisa? How are you doing? - All right.

0:09:38 > 0:09:40I'm coming round your house if that's a portion...

0:09:40 > 0:09:42- SHE LAUGHS - ..I tell you.

0:09:45 > 0:09:47OK, 30 seconds.

0:09:50 > 0:09:53Manon - I think we might get something good out of her.

0:09:55 > 0:09:56Has that rested?

0:10:00 > 0:10:02OK, that's your lot.

0:10:02 > 0:10:03Stop cooking.

0:10:07 > 0:10:10OK, well, well done, guys. Now, you're probably intrigued to know

0:10:10 > 0:10:13the person who put that amazing box of ingredients together.

0:10:13 > 0:10:16He's a cookery author, he's a chef -

0:10:16 > 0:10:18so you've got your work cut out today.

0:10:18 > 0:10:20It's Mr Valentine Warner.

0:10:20 > 0:10:22- Hello.- Hello.

0:10:22 > 0:10:23- Hi.- Hi.

0:10:23 > 0:10:25Valentine, good to see you again.

0:10:25 > 0:10:28- Good to be back.- How was that - watching it behind the scenes?

0:10:28 > 0:10:31I felt incredibly positive about the whole thing actually.

0:10:31 > 0:10:35Lots of passion about what you were doing, very visible on screen.

0:10:35 > 0:10:37And, the glorious moment for me

0:10:37 > 0:10:39was when you had your chop sitting on the skin-side

0:10:39 > 0:10:43trying to get it crispy before it lay on its side and I yelped.

0:10:43 > 0:10:46- Yelped at the TV?- Yeah. - So, what did you do, Lisa?

0:10:46 > 0:10:48I did a pan-fried chop with broad bean risotto

0:10:48 > 0:10:51and a lovage and caper sauce.

0:10:51 > 0:10:53- Sounds good - and are you pleased with it?- Yeah.

0:10:53 > 0:10:55OK. It looks good to me.

0:10:55 > 0:10:56It's rested as well.

0:10:56 > 0:10:59- Bang on.- Thank you.

0:11:04 > 0:11:06- I'm pretty impressed.- Thank you.

0:11:06 > 0:11:08The veal chop is perfectly cooked.

0:11:08 > 0:11:11Your sauce around the edge has got some really nice sharpness in it -

0:11:11 > 0:11:12which it needed.

0:11:12 > 0:11:15The whole thing is just really enjoyable.

0:11:15 > 0:11:16- Good work.- Thank you.

0:11:16 > 0:11:19You may have never cooked with British rose veal before -

0:11:19 > 0:11:22that is as good as you'll get in any restaurant, trust me.

0:11:22 > 0:11:26- Oh.- Fantastic. Perfectly cooked, lovely and moist,

0:11:26 > 0:11:27great to get the skin nice and crispy.

0:11:27 > 0:11:30- It's a common mistake that you don't.- It's really good.

0:11:30 > 0:11:32- Thank you.- It really is good. Well done.- Cheers.

0:11:32 > 0:11:33Fantastic job.

0:11:39 > 0:11:40Donny the DJ, meet Valentine.

0:11:40 > 0:11:42- Hello, Valentine. Nice to see you. - Hello.

0:11:42 > 0:11:43Right, so what have you done?

0:11:43 > 0:11:46So, it's a pan-fried veal chop with baby turnips

0:11:46 > 0:11:50cooked off with the broad beans and a chilli rhubarb jam.

0:11:50 > 0:11:53There's great texture with that jam, anyway.

0:11:58 > 0:12:00Good veal chop.

0:12:00 > 0:12:03I would say a little bit creamy and it's slightly lost its definition.

0:12:03 > 0:12:06- OK.- In its own right, I like your rhubarb -

0:12:06 > 0:12:09I think it's a very interesting and different thing to do.

0:12:09 > 0:12:11That could be bottled, jarred, sold...

0:12:11 > 0:12:14- Forget the DJ-ing, that should be on a shelf...- That's it, yeah.

0:12:14 > 0:12:17- ..cos that is fantastic!- That's good to hear.- It is brilliant.

0:12:17 > 0:12:20Great with cheese, that is a fantastic part of the dish.

0:12:20 > 0:12:21The veal - it's so difficult,

0:12:21 > 0:12:23if you'd never cooked it before, to get right.

0:12:23 > 0:12:26You've got it absolutely perfect. That is perfectly cooked.

0:12:26 > 0:12:29Right throughout the centre as well and it's so difficult

0:12:29 > 0:12:31to get it cooked, especially around the bone area as well.

0:12:31 > 0:12:34It's not an easy thing to get right so brilliant job.

0:12:34 > 0:12:36- Great effort.- Thank you. - Thank you very, very much.

0:12:41 > 0:12:43Manon, meet Valentine.

0:12:43 > 0:12:45- Hello, nice to meet you. - Nice to meet you too.

0:12:45 > 0:12:46What did you make?

0:12:46 > 0:12:49So, I make a rhubarb tart with a biscuit shortcrust,

0:12:49 > 0:12:52then a little marmalade with a bit of lemon zest

0:12:52 > 0:12:55and an infused ginger creme anglaise.

0:13:00 > 0:13:04The real thing that's come out of this for me is marmalade and rhubarb,

0:13:04 > 0:13:06I'm really enjoying that a lot.

0:13:06 > 0:13:10Nice creme anglaise and, all in all, very, very good.

0:13:10 > 0:13:13- Thank you.- And that pastry is absolutely knockout.

0:13:13 > 0:13:16- And you made that using the biscuits, the hazelnuts.- Mm-hmm.

0:13:16 > 0:13:18Now, the key to that is plenty of butter.

0:13:18 > 0:13:20You made it lovely and short.

0:13:20 > 0:13:23The best pastry is the hardest to work with, as you know.

0:13:23 > 0:13:25The more flour you add, the easier it is to work with,

0:13:25 > 0:13:29- but it's not good.- I'd quite like the recipe for that pastry.

0:13:29 > 0:13:32- That is very, very good so well done.- Thank you.

0:13:32 > 0:13:34You've got a really difficult decision today.

0:13:34 > 0:13:37You've got to choose what is your favourite dish

0:13:37 > 0:13:38out of the three that you've tasted.

0:13:38 > 0:13:40Yeah.

0:13:40 > 0:13:41Thank you.

0:13:45 > 0:13:47Well, I don't know about you but I'm impressed with that.

0:13:47 > 0:13:49I'm super-impressed.

0:13:49 > 0:13:52Overall, an incredibly high standard.

0:13:52 > 0:13:55Seriously, I'm really, really impressed. Well done.

0:13:55 > 0:13:56Right, Lisa - what do you reckon?

0:13:56 > 0:13:58You were thinking on your feet, obviously.

0:13:58 > 0:14:00I got the impression that your family cooks a lot -

0:14:00 > 0:14:03there's a kind of absolute confidence in there.

0:14:03 > 0:14:05Donny, lots of love going on in here,

0:14:05 > 0:14:08loved the fact that he took the rhubarb out

0:14:08 > 0:14:11and decided to cook it, and it works.

0:14:11 > 0:14:13Manon, that was bonkers, that tart.

0:14:13 > 0:14:16It was just really, really good.

0:14:16 > 0:14:18- Thank you.- Well, it's not up to me.

0:14:18 > 0:14:21The decision is in your hands, which dish you liked the most -

0:14:21 > 0:14:23and good luck with this one, because this is tough, today.

0:14:28 > 0:14:30It's impossible.

0:14:30 > 0:14:33This really is the hardest competition I've judged ever.

0:14:36 > 0:14:38I have chosen Lisa.

0:14:39 > 0:14:42Lisa, well done.

0:14:42 > 0:14:44You stopped, you thought.

0:14:44 > 0:14:46The sauce that went with your veal, I think,

0:14:46 > 0:14:48was actually as good as the veal.

0:14:48 > 0:14:50Lisa, you nailed it.

0:14:56 > 0:14:58OK, guys. Round two.

0:14:58 > 0:15:01This time, three more boxes of ingredients.

0:15:01 > 0:15:04We've got fish...

0:15:04 > 0:15:06..global...

0:15:06 > 0:15:08..and then we've got a basic box.

0:15:08 > 0:15:10Now, Lisa,

0:15:10 > 0:15:12because Valentine chose your dish,

0:15:12 > 0:15:16you get to decide what everybody else is going to be cooking.

0:15:16 > 0:15:19Which one of these three boxes would you like Donny to cook with?

0:15:32 > 0:15:35- Global.- Global box.

0:15:35 > 0:15:38You don't know where it is in the world. What country it is.

0:15:38 > 0:15:40- Good luck with this one.- Thank you.

0:15:40 > 0:15:44That leaves Manon. What box would you like her to cook with?

0:15:52 > 0:15:55- Basic.- The basic box. Are you happy with that?

0:15:55 > 0:15:57- Yeah, very happy, yeah.- OK.

0:15:57 > 0:15:59That leaves Lisa the fish box.

0:15:59 > 0:16:00- Confident?- Yeah.

0:16:00 > 0:16:04Well, you've got 50 minutes to impress ME this time.

0:16:04 > 0:16:06Collect your boxes and good luck.

0:16:09 > 0:16:11Now, these three cooks get a second chance

0:16:11 > 0:16:13to prove they can think on their feet.

0:16:18 > 0:16:20Lisa chose to cook from the fish box.

0:16:20 > 0:16:23I've put in some smoked haddock, quail's eggs,

0:16:23 > 0:16:26spinach and cherry tomatoes.

0:16:26 > 0:16:29There's also some rice, yogurt,

0:16:29 > 0:16:31curry powder and bay leaves.

0:16:35 > 0:16:38Now, for me, there's only two real stand-out dishes in this box.

0:16:38 > 0:16:40It's either kedgeree or curry -

0:16:40 > 0:16:42there's very little else you can do with this.

0:16:42 > 0:16:44Particularly with that smoked haddock

0:16:44 > 0:16:46and those quails eggs and the rice.

0:16:46 > 0:16:48That's really the shining flavours in that.

0:16:50 > 0:16:53- Lisa.- Hi.- How are you getting on?

0:16:53 > 0:16:55I saw you munching away on a quail's eggs.

0:16:55 > 0:16:56Yes, cos I've never had them before,

0:16:56 > 0:16:59so I wanted to try them and see how long they take to cook

0:16:59 > 0:17:00cos I've never cooked them before.

0:17:00 > 0:17:03There's quite a basic rule on them providing the pan's not too big -

0:17:03 > 0:17:05but if you put six in a pan that big,

0:17:05 > 0:17:09cover them in cold water, bring them up to the boil.

0:17:09 > 0:17:1230 seconds - straight out and then cool them down immediately

0:17:12 > 0:17:14- and they'll be runny in the middle. - Excellent.

0:17:14 > 0:17:16If you want them to be hard in the middle,

0:17:16 > 0:17:18- cook them for a minute once they come to the boil.- OK, cool.

0:17:18 > 0:17:21So, what are you going to do? Cos you picked the fish box.

0:17:21 > 0:17:23You've got rice in here, we've got smoked haddock...

0:17:23 > 0:17:26I'm going to keep it really simple. I'm going to roast my tomatoes,

0:17:26 > 0:17:28I'm going to cook this spinach with some onion

0:17:28 > 0:17:30and I'm going to poach my haddock.

0:17:30 > 0:17:33- OK. We're not going to have it with the rice then?- I doubt it, no.

0:17:33 > 0:17:35And what about the curry powder? Is that going to go in there?

0:17:35 > 0:17:39- I thought that was like a kedgegree box looking stuff.- It's a what?

0:17:39 > 0:17:41- Kede...- Kedgeree?- Kedgeree. - That's the one.

0:17:41 > 0:17:42- "That's the one." - "The kedgeree thing?"

0:17:42 > 0:17:45I thought that was a new dish you were going to spring on me there.

0:17:45 > 0:17:46THEY LAUGH

0:17:46 > 0:17:49- Lisa, are you happy with your box? - Yeah.- You are?- Yeah.

0:17:49 > 0:17:51The thing is, about giving the French lady, Manon a basic box -

0:17:51 > 0:17:53that's what they do in France.

0:17:53 > 0:17:55They pride themselves on making something out of nothing.

0:17:55 > 0:17:59- Well, now the competition starts again, doesn't it?- Exactly.

0:17:59 > 0:18:02- Now, do you cook fish a lot and that's why you chose it?- Yeah, I do.

0:18:02 > 0:18:05Well, how are the quail's eggs incorporating into the dish, then?

0:18:05 > 0:18:08I'm just going to boil them and slice them and put them on the side.

0:18:08 > 0:18:09Sounds pretty good to me.

0:18:09 > 0:18:11Well, now you know how to cook them, we'll leave you alone.

0:18:11 > 0:18:13(Curry powder can be good with the tomatoes.)

0:18:13 > 0:18:15- Thanks.- Did you hear that?- Yeah.

0:18:17 > 0:18:19Now, Lisa actually chose the fish box and I think

0:18:19 > 0:18:22she was a little bit surprised when she lifted the lid off.

0:18:22 > 0:18:24She wasn't expecting a bit of smoked fish, but...

0:18:24 > 0:18:26We'll wait and see.

0:18:34 > 0:18:37'Lisa gave Donny the global box.

0:18:37 > 0:18:39'Which today has a North American theme.

0:18:39 > 0:18:43'There's waffles, maple syrup, popcorn and peanut butter.'

0:18:46 > 0:18:48'Along with Monterey Jack cheese,

0:18:48 > 0:18:52'chicken wings, bacon, tomatoes,

0:18:52 > 0:18:54'iceberg lettuce and corn on the cob.'

0:18:56 > 0:18:59- When I saw those little chicken wings sitting there...- The global box?

0:18:59 > 0:19:02..yeah, that sticky, crispy chicken wings

0:19:02 > 0:19:04and something corny - I like that kind of good food.

0:19:08 > 0:19:11Donny, somebody's shining down on you, aren't they?

0:19:11 > 0:19:15Well, I have to say that I'm not disappointed

0:19:15 > 0:19:16with the global box, which is...

0:19:16 > 0:19:18So, what are you going to make then?

0:19:18 > 0:19:20..quite nice. I'm actually going away from America -

0:19:20 > 0:19:22I'm going to do the chicken wings.

0:19:22 > 0:19:24And I've just got some star anise,

0:19:24 > 0:19:26some coriander, a little bit of caraway

0:19:26 > 0:19:28and a little maple syrup as well -

0:19:28 > 0:19:29and then I'm going to make a satay sauce

0:19:29 > 0:19:33with a little bit of soy sauce and we'll see how it goes.

0:19:33 > 0:19:34You've really gone on an adventure.

0:19:34 > 0:19:36And I've still got this, the sweetcorn,

0:19:36 > 0:19:39so I might do a lollipop thing with the sweetcorn.

0:19:39 > 0:19:40A lollipop thing with the sweetcorn?

0:19:40 > 0:19:44- Well, in Mexico they roll the corn in mayonnaise...- Yes.

0:19:44 > 0:19:46- ..then they roll it in grated cheese...- Perfect.

0:19:46 > 0:19:48..then put chipotle and lime juice on it.

0:19:48 > 0:19:50Perfect. That's the kind of vibe I'm going to go with.

0:19:50 > 0:19:52And you're not using my waffles - my lovely waffles?

0:19:52 > 0:19:55I'm not using your waffles, no.

0:19:55 > 0:19:57THEY LAUGH

0:19:57 > 0:19:58I don't believe it.

0:20:04 > 0:20:06Donny's doing nothing American in this.

0:20:06 > 0:20:07We've got a satay sauce,

0:20:07 > 0:20:10we've got chicken wings coated in a bit of maple syrup

0:20:10 > 0:20:14and some Asian, sort of, spices - and then these sweetcorn lollipops.

0:20:14 > 0:20:16I've no idea what they are but...

0:20:16 > 0:20:19..I'm kind of intrigued to see what they're going to come out like.

0:20:26 > 0:20:29'Finally, it's Manon's basic box.

0:20:29 > 0:20:32'There's gammon steak, potato,

0:20:32 > 0:20:34'Cheddar cheese, tomatoes,

0:20:34 > 0:20:37'frozen peas and some pineapple rings.

0:20:37 > 0:20:41'Together, all these ingredients should cost under £6.'

0:20:44 > 0:20:48To me, the basic box, really... You know - gammon, egg, pineapple.

0:20:48 > 0:20:50- Gammon and pineapple...- Come on!

0:20:50 > 0:20:53..chips and the really crispy, runny egg, I mean...

0:20:56 > 0:20:59- Manon...- Hi, again. - ..you got the basic box.- Yep.

0:20:59 > 0:21:01What are you going to make?

0:21:01 > 0:21:03So, I made some fries, oven fries,

0:21:03 > 0:21:05with a bit of paprika on top.

0:21:05 > 0:21:08And then I'm going to grill the pineapple

0:21:08 > 0:21:11- and I'm going to grill, also, the gammon.- And that's the little sauce

0:21:11 > 0:21:14- that's going to go with it?- Yes. I'm going to see what it tastes like,

0:21:14 > 0:21:17if it doesn't taste good then I'm not going to put it on.

0:21:17 > 0:21:19So, where did you learn to cook, then - was that from your mother?

0:21:19 > 0:21:21Yes, definitely from my mum.

0:21:21 > 0:21:24At home, we always have people around for dinner.

0:21:24 > 0:21:26I have quite a big family as well.

0:21:26 > 0:21:29- All right. Are you going to use the mustard at any point?- I'm not sure.

0:21:29 > 0:21:32- We could make some mayonnaise. - Make some mayonnaise, yeah.

0:21:32 > 0:21:35OK, yeah, to go with the chips. Yeah, I know how to do mayonnaise.

0:21:35 > 0:21:36Do you want me to help with anything?

0:21:36 > 0:21:39Not that...I'm saying anything. He can help you.

0:21:39 > 0:21:43- So, it's just cheese? - And you've got cheese as well!- Yeah.

0:21:49 > 0:21:51The key to getting Manon's dish right, although it's simple -

0:21:51 > 0:21:54it's basically just gammon, pineapple and egg,

0:21:54 > 0:21:56is to make sure the components are cooked properly.

0:21:56 > 0:21:58One thing you don't want to be doing is drying out that gammon.

0:21:58 > 0:22:00It must be done quite quickly.

0:22:00 > 0:22:02Particularly if you're going to pan-fry it.

0:22:02 > 0:22:05The key to a good mayonnaise - a good whack of Dijon at the bottom

0:22:05 > 0:22:08and white wine vinegar or lemon juice, salt, it's got to be tasty.

0:22:08 > 0:22:13Preferably I like to start with some flour oil and finish with olive oil.

0:22:13 > 0:22:16If you make it all with olive oil, it can be very heavy and very bitter.

0:22:16 > 0:22:18So, I tend to use olive oil as the flavour at the end

0:22:18 > 0:22:20- rather than all the way through.- OK.

0:22:31 > 0:22:33How are we doing, Lisa?

0:22:33 > 0:22:35I've decided to do some rice.

0:22:35 > 0:22:37You've decided to do some rice?

0:22:37 > 0:22:40- It's kind of kedgeree, sort of, style.- Yeah, kind of, but separate.

0:22:40 > 0:22:41The key to that is, you want to make

0:22:41 > 0:22:43- sure you've got a little bit of curry powder in.- I have.

0:22:43 > 0:22:45- A little bit more.- More?

0:22:45 > 0:22:47You finish it with a touch of cream and some butter

0:22:47 > 0:22:50- but cook the rice a little bit longer first.- OK.

0:22:53 > 0:22:54Well, Lisa's looking under control.

0:22:54 > 0:22:57- She changed tack slightly with the rice.- Yep.

0:22:57 > 0:22:58I hope she's not making it too complicated

0:22:58 > 0:23:02by changing it at the last minute, but it's all looking good.

0:23:07 > 0:23:08Now, what about Donny?

0:23:08 > 0:23:10I think Donny is in heaven over there - he's ambitious.

0:23:10 > 0:23:13What I love about Donny is, he tries to cook as many different things

0:23:13 > 0:23:15as he possibly can in the time given.

0:23:21 > 0:23:22One minute to go.

0:23:31 > 0:23:33OK, that's it, guys.

0:23:33 > 0:23:35Stop cooking.

0:23:35 > 0:23:36Well done.

0:23:43 > 0:23:47'We're starting with Lisa's dish from the fish box.'

0:23:47 > 0:23:48Lisa, what did you do?

0:23:48 > 0:23:52I did a poached piece of haddock, some curried rice,

0:23:52 > 0:23:55pan-fried spinach and roasted cherry tomatoes.

0:23:55 > 0:23:59- And we've got PART of a quail's egg. - Part of a quail's egg.- Great.

0:24:05 > 0:24:06It's tasty.

0:24:06 > 0:24:08It's simple.

0:24:08 > 0:24:09You know, I really like those punchy greens -

0:24:09 > 0:24:12and I like the way you've treated your haddock,

0:24:12 > 0:24:14so good, hearty, simple.

0:24:14 > 0:24:17Hearty and simple, it is. For me, the haddock is a little bit too dry.

0:24:17 > 0:24:19It's a really common mistake, but you've got to poach it,

0:24:19 > 0:24:23keep it in the poaching liquid, lift it out and serve it straight away.

0:24:23 > 0:24:25The greens are lovely. You've got that nice spicy kick,

0:24:25 > 0:24:28you've used chilli flakes in there as well which is really quite good.

0:24:28 > 0:24:31I love the roasted tomatoes. I think everything tastes lovely

0:24:31 > 0:24:33when you've got a bit of everything together.

0:24:33 > 0:24:34It would be nice just to have it all

0:24:34 > 0:24:37combined together if that makes sense - but a great effort.

0:24:37 > 0:24:40- And continue practising with your quail's eggs.- I will.

0:24:40 > 0:24:42- Well done.- Thanks.

0:24:48 > 0:24:52'Donny had to come up with something from the global box.'

0:24:52 > 0:24:55- Donny, you got the American-style box, What did you do with it?- Yep.

0:24:55 > 0:24:57Spicy chicken wings with satay sauce

0:24:57 > 0:25:01and we did some sweetcorn wrapped in bacon and some cheese on the top.

0:25:06 > 0:25:08- It's fun.- Yep.

0:25:08 > 0:25:11And it's effective and fun and if I was in America and on the road

0:25:11 > 0:25:13and stopped for a quick thing - great.

0:25:13 > 0:25:15I really wanted to eat more.

0:25:15 > 0:25:16- I love the sweetcorn.- Thank you.

0:25:16 > 0:25:19Donny, I think it's great. I'm going to do this at home actually.

0:25:19 > 0:25:22It's a really good idea with the sweetcorn. Great effort.

0:25:22 > 0:25:24- Thank you.- Thanks.

0:25:29 > 0:25:33'Finally, Manon had to cook with the basic box.'

0:25:34 > 0:25:37Manon. Great to see you, are you happy with this?

0:25:37 > 0:25:40- Yeah, pretty happy, I think. - What did you do?

0:25:40 > 0:25:42So, I made a gammon steak char-grilled

0:25:42 > 0:25:45with some roasted pineapple

0:25:45 > 0:25:48with some chips with paprika and mayonnaise.

0:25:52 > 0:25:54Your gammon's juicy -

0:25:54 > 0:25:58which, considering you haven't cooked it before, it's really juicy.

0:25:58 > 0:25:59Nice chips...

0:25:59 > 0:26:01..and a soft egg. I mean...

0:26:03 > 0:26:05It is gammon, egg and pineapple, isn't it?

0:26:05 > 0:26:08Which is exactly what I wanted when I put this box together.

0:26:08 > 0:26:10You did the right thing with the pineapple -

0:26:10 > 0:26:11you left it on the char-grill.

0:26:11 > 0:26:13A lovely caramelisation with it,

0:26:13 > 0:26:15but it also softens the pineapple as well. It's beautiful.

0:26:15 > 0:26:17I think, with the fried egg,

0:26:17 > 0:26:19it definitely was the right choice, right at the last minute.

0:26:19 > 0:26:22- In the pan, runny yolk, I think that's a great dish.- Fine stuff.

0:26:22 > 0:26:24- But it's not up to you to decide... - I know.

0:26:24 > 0:26:27..today's cook of the day, it's my choice -

0:26:27 > 0:26:28and this is going to be a tricky one.

0:26:28 > 0:26:31- I think I need time to think. - Thank you.

0:26:38 > 0:26:42Valentine, I'm sure you'll agree, the standard of the food has been fantastic.

0:26:42 > 0:26:44Really high standard. It's been a joyous experience -

0:26:44 > 0:26:46- the whole thing.- It really has.

0:26:46 > 0:26:47So, today's cook of the day...

0:26:50 > 0:26:51..I think is well deserved.

0:26:56 > 0:26:58It was a tough decision for me, really...

0:27:00 > 0:27:02..but it's Manon.

0:27:02 > 0:27:04Thank you.

0:27:04 > 0:27:06- Well done.- Thank you very much.

0:27:06 > 0:27:07- How do you feel?- Yeah, good.

0:27:07 > 0:27:10I never thought I would win it. I was really worried.

0:27:10 > 0:27:13The chips were wonderful. But the key to it, really,

0:27:13 > 0:27:14is cooking that gammon nicely.

0:27:14 > 0:27:16Allowing it not to dry out in a pan.

0:27:16 > 0:27:18- I really enjoyed that. - Yeah, I'm really happy.

0:27:18 > 0:27:20You've never cooked gammon before,

0:27:20 > 0:27:22- are you going to cook it again, I suppose?- Yeah, definitely.

0:27:22 > 0:27:25Maybe do the same dish because it's really nice and tasty.

0:27:25 > 0:27:26There you go, congratulations.

0:27:26 > 0:27:29- You can take a picture and show your mum that.- Thank you.

0:27:29 > 0:27:31- Yeah, definitely.- There you go. That was a great effort.

0:27:31 > 0:27:33They were proper oven chips.

0:27:33 > 0:27:35For oven chips, they were really good, too,

0:27:35 > 0:27:37I always like some kind of a fire but those were really good.

0:27:37 > 0:27:39Yeah, and I think I have to say,

0:27:39 > 0:27:41if you've got chefs coming round for tea,

0:27:41 > 0:27:43then steak and chips or gammon and chips with pineapple -

0:27:43 > 0:27:46- that's the way forward. - It was just brilliant execution.

0:27:46 > 0:27:47- Donny, Lisa, come on over. - Thank you.

0:27:47 > 0:27:49- So close with that chicken, so close.- Well done.

0:27:49 > 0:27:52You're an absolute star, you should have given her the fish box.

0:27:52 > 0:27:54- Well done.- Thank you.- Well done.

0:27:54 > 0:27:56Well, thank you very much for joining us, Valentine.

0:27:56 > 0:27:59- Great effort done by all. - Well done, all. Really good.

0:27:59 > 0:28:02And I'll see you again soon where we'll meet three more fantastic,

0:28:02 > 0:28:04enthusiastic and very talented home cooks,

0:28:04 > 0:28:06some more big names with a passion for food,

0:28:06 > 0:28:08and some more boxes of great ingredients.

0:28:08 > 0:28:10I'll see you again soon. Bye for now.