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 > 0:00:11To inspire you with throwing away the cookbooks
0:00:11 > 0:00:12and going back to basics...
0:00:14 > 0:00:17..we are pitting three resourceful and creative home cooks
0:00:17 > 0:00:20against one another to see what they can come up with.
0:00:24 > 0:00:27Whoever does it best will be our cook of the day.
0:00:33 > 0:00:37Ready to show they can think on their feet are today's three cooks.
0:00:39 > 0:00:41Peter, from Sheffield,
0:00:41 > 0:00:44who works as a packaging design consultant.
0:00:44 > 0:00:46I make boxes.
0:00:46 > 0:00:48I'm used to putting things in boxes
0:00:48 > 0:00:49rather than taking them out,
0:00:49 > 0:00:52so today is going to be a reverse experience for me.
0:00:52 > 0:00:54Fashion designer Irene,
0:00:54 > 0:00:56who's ready for a challenge.
0:00:56 > 0:01:00Every night is an invention test, basically.
0:01:00 > 0:01:01I just buy things off the hoof
0:01:01 > 0:01:03and decide what I'm going to make.
0:01:03 > 0:01:07And manufacturing agent Gary, from Stourbridge.
0:01:07 > 0:01:08Ideally, I'd like to
0:01:08 > 0:01:12open the box today and see some big hunks of meat in there
0:01:12 > 0:01:13and, you know, not a live lobster
0:01:13 > 0:01:16crawling out or something that I've got to chase
0:01:16 > 0:01:17round the studio, you know?
0:01:17 > 0:01:20Their first test will be to cook from a box of ingredients
0:01:20 > 0:01:22put together by today's guest -
0:01:22 > 0:01:26Top Chef and MasterChef judge Monica Galetti.
0:01:26 > 0:01:28- Monica.- Hi. Good to see you. - Welcome to The Box.
0:01:28 > 0:01:30Now, this will be slightly different today.
0:01:30 > 0:01:33We're used to seeing you on MasterChef - The Professionals,
0:01:33 > 0:01:35judging. How do you think they're going to cope today?
0:01:35 > 0:01:37I think they'll be amazing.
0:01:37 > 0:01:40- You reckon? - JAMES LAUGHS
0:01:40 > 0:01:43- Still going to be scary or not? - No, I can't be scary.
0:01:43 > 0:01:46You know, these are home cooks and they are here to cook,
0:01:46 > 0:01:48you know, what they know how to do.
0:01:48 > 0:01:52- Now, shall we have a look, see what's in here?- Mm.- Whoa!
0:01:52 > 0:01:55I chose ingredients that I like to eat when I go out
0:01:55 > 0:01:57and ingredients, as a chef, I like to use.
0:01:57 > 0:02:01Half a duck? What on earth do you expect them to do with that?
0:02:01 > 0:02:03- Cook it, James.- Well...
0:02:03 > 0:02:06You never... Hey, I don't know, they might just stick with the coconut,
0:02:06 > 0:02:09to be honest. Well, they've got 50 minutes to create something
0:02:09 > 0:02:12out of what's in here. So we're going to send you off,
0:02:12 > 0:02:14and you can shout at the TV.
0:02:14 > 0:02:16- That will be interesting. - Yeah, it will be interesting.
0:02:16 > 0:02:19- I'll see you in a bit. - All right, see you soon.
0:02:19 > 0:02:23This is definitely a real chef's box of ingredients.
0:02:23 > 0:02:25We've even got some dandelion in here.
0:02:28 > 0:02:30Right...
0:02:30 > 0:02:32OK, guys, welcome to The Box.
0:02:32 > 0:02:35You are going to need all your wits about you for this one.
0:02:35 > 0:02:37So the rules are pretty simple.
0:02:37 > 0:02:3950 minutes, one dish,
0:02:39 > 0:02:43using whatever you've got in that box and the larder behind you.
0:02:43 > 0:02:44Off you go. Let's get cooking.
0:02:51 > 0:02:54Duck, for me, got to have the crispy skin.
0:02:54 > 0:02:56I love it when it is quite pink.
0:02:56 > 0:02:59And if they could do something with the legs -
0:02:59 > 0:03:01confit it and then shred it...
0:03:01 > 0:03:03Butternut squash...
0:03:03 > 0:03:05It's very sweet.
0:03:05 > 0:03:08It's versatile. Squash goes very well with a duck dish.
0:03:08 > 0:03:09Dandelions.
0:03:09 > 0:03:13Dandelions for me are very stunning, especially if you can get,
0:03:13 > 0:03:17you know, the bright yellow, fluorescent dandelion leaves.
0:03:17 > 0:03:20And it brings some lovely sort of bitterness to cooking.
0:03:20 > 0:03:21Red kale.
0:03:21 > 0:03:24I love it just simply quickly blanched,
0:03:24 > 0:03:26bit of butter through it, you know, some kind of flavouring
0:03:26 > 0:03:30or seasoning, a bit originality to it to make it stand out.
0:03:30 > 0:03:33There is parsnips.
0:03:33 > 0:03:34A whole fresh coconut.
0:03:34 > 0:03:36Dark chocolate.
0:03:36 > 0:03:38I love dark chocolate, it is my favourite chocolate.
0:03:38 > 0:03:40So if they can make me anything with chocolate,
0:03:40 > 0:03:43I'd be a very happy customer today.
0:03:43 > 0:03:45Chestnuts.
0:03:45 > 0:03:47Walnuts.
0:03:47 > 0:03:48And port.
0:03:48 > 0:03:51It's rich and quite heavy, port,
0:03:51 > 0:03:53but it is also goes very well with the duck.
0:03:53 > 0:03:56And it goes well with dark chocolate as well.
0:03:56 > 0:03:59So there's a couple of options there for them to play with.
0:03:59 > 0:04:01I'd love to be surprised.
0:04:07 > 0:04:10I think it is important to take five minutes
0:04:10 > 0:04:13and have a really good think about what you are going to do.
0:04:17 > 0:04:19Well, our home cooks are pretty flummoxed with what
0:04:19 > 0:04:22is inside this box, but I for one absolutely love it.
0:04:22 > 0:04:24You could do sweet, you could go savoury.
0:04:24 > 0:04:26And in amongst that, there is so many different choices
0:04:26 > 0:04:28that you could make.
0:04:29 > 0:04:31Luckily for all of our cooks,
0:04:31 > 0:04:34they don't have to use all of Monica's ingredients.
0:04:39 > 0:04:41Uh-oh.
0:04:42 > 0:04:44# Come on, Irene... #
0:04:44 > 0:04:47- What are you trying to do? - I'm trying to butcher this duck.
0:04:47 > 0:04:50- You have certainly butchered that, haven't you, really? This one.- Yeah.
0:04:50 > 0:04:53- MONICA SNICKERS - I'm going to get the breast off
0:04:53 > 0:04:56- if I can.- Do you know where the duck breast is on it first?
0:04:56 > 0:04:57Uh, yeah, kind of...
0:04:57 > 0:04:59here.
0:04:59 > 0:05:01That is the thigh!
0:05:01 > 0:05:03- That is the leg.- Yeah, that is the leg.- There's the breast.
0:05:03 > 0:05:05So what you are going to do is start
0:05:05 > 0:05:07- with the knife in here...- Uh-huh.
0:05:07 > 0:05:09- ..and work along...- Oh, yeah, OK.
0:05:09 > 0:05:12Is he going to the butcher it completely for her?
0:05:12 > 0:05:13That is very kind, James.
0:05:13 > 0:05:16- So, what are you going to do with this?- I am going to pan-fry it.
0:05:16 > 0:05:18And then, I'm not sure.
0:05:18 > 0:05:20I wouldn't eat any of those things, really.
0:05:20 > 0:05:24- Really?- Yeah, honestly.- Chocolate? - No, I don't like chocolate.
0:05:24 > 0:05:27- I haven't got a sweet tooth at all. - Dandelion?- No.
0:05:27 > 0:05:30- Chestnuts?- Eh... I'm going to use those, probably.
0:05:30 > 0:05:32Well, hopefully, cos you're not cooking for me,
0:05:32 > 0:05:34- you're cooking for our guest. - Yeah, that's true.
0:05:40 > 0:05:42Peter is also going for the duck.
0:05:42 > 0:05:44But he has yet to do anything with it.
0:05:45 > 0:05:47The duck is still in the box.
0:05:47 > 0:05:50- It is, it's resting.- It's resting?
0:05:50 > 0:05:52You wanted to be a chef, didn't you?
0:05:52 > 0:05:54- And you started off in the pot wash.- I did, yeah.
0:05:54 > 0:05:57- That's where I started. - I went and had a go.
0:05:57 > 0:06:00My dad wanted to put me off a life in catering,
0:06:00 > 0:06:03so he sent me to a friend's kitchen to have a go.
0:06:03 > 0:06:07And I quickly realised it was long hours for not an awful lot of money.
0:06:07 > 0:06:10- At that stage. - It still is, mate. It still is.
0:06:10 > 0:06:11What are you going to do with the duck?
0:06:11 > 0:06:14I'm going to take the breast off and cook it relatively simply.
0:06:14 > 0:06:17I am going to go for a relatively classic port-oriented sauce.
0:06:17 > 0:06:20And then dressed with the seeds from the butternut squash,
0:06:20 > 0:06:22which I have got roasting in peppercorn and star anise now,
0:06:22 > 0:06:24- just to give it a little bit of crunch.- OK.
0:06:24 > 0:06:26I think you'd unfortunately call it fusion.
0:06:26 > 0:06:29- Fusion...or confusion more than anything else.- Probably.
0:06:29 > 0:06:33He is going with what he knows, and that is all right as long as it is
0:06:33 > 0:06:36all done really well and everything is cooked properly, you know.
0:06:36 > 0:06:37It will be good to see.
0:06:41 > 0:06:42At this moment in time,
0:06:42 > 0:06:45I still haven't got a clue what our guest is going to get.
0:06:45 > 0:06:47MONICA LAUGHS
0:06:47 > 0:06:50What I would do, personally, is I would roast off the duck leg,
0:06:50 > 0:06:52and get that in first of all,
0:06:52 > 0:06:55and then almost shred it all up into a lovely little salad.
0:06:55 > 0:06:59Well, Monica is going to have two duck dishes to choose from.
0:06:59 > 0:07:01And it looks like she might be getting a chocolate pudding
0:07:01 > 0:07:03from our third cook, Gary.
0:07:03 > 0:07:05Gary is doing chocolate fondant,
0:07:05 > 0:07:06that middle-melt pudding.
0:07:06 > 0:07:10It's actually really a good thing to do because it is pretty simple.
0:07:10 > 0:07:13You've got the egg yolks, a touch of butter,
0:07:13 > 0:07:15you've got some chocolate, a bit of sugar, whipped up,
0:07:15 > 0:07:17and then you fold in whipped egg whites.
0:07:17 > 0:07:20And then to stabilise it, you can either use cornflour or flour.
0:07:22 > 0:07:24- Everybody likes a chocolate pudding. - Absolutely.
0:07:24 > 0:07:26I totally agree with you.
0:07:26 > 0:07:28Yes, everybody likes a chocolate pudding.
0:07:28 > 0:07:30Now, are we going to serve this with anything?
0:07:30 > 0:07:32Because you've got some coconut there.
0:07:32 > 0:07:35Yeah, I just wouldn't know what to do with it, to be honest with you.
0:07:35 > 0:07:38I tell you what'd be nice, have you ever made praline before?
0:07:38 > 0:07:42- No.- Right, so sugar goes in the pan.
0:07:42 > 0:07:43Now, as soon as this turns colour
0:07:43 > 0:07:45and goes sort of this nice golden brown colour...
0:07:45 > 0:07:48- Yeah.- ..shout and call me over.- OK.
0:07:48 > 0:07:50- All right?- Thank you.
0:07:54 > 0:07:56Peter is using the chocolate, too,
0:07:56 > 0:07:59but I think he's adding it to the port sauce
0:07:59 > 0:08:00to go with his duck,
0:08:00 > 0:08:01which is unusual.
0:08:06 > 0:08:10Irene seems to be going down the more classic route with her sauce.
0:08:10 > 0:08:13That's balsamic vinegar, onion and a bit of garlic.
0:08:13 > 0:08:16I'm going to add red wine, and I've made sort of a stock.
0:08:16 > 0:08:20So you have utilised the carcass from the duck to make a stock,
0:08:20 > 0:08:23- lovely. Are you measuring wine? - I'm measuring 150ml of that.
0:08:23 > 0:08:24I'm going to reduce that down.
0:08:24 > 0:08:26I'm going to put the stock in and boil it.
0:08:26 > 0:08:29- Oh, no way.- That is 150ml.
0:08:29 > 0:08:31- OK, all right.- All right?
0:08:31 > 0:08:34- Fine.- Are you going to put the port in as well?
0:08:34 > 0:08:35- Yeah, a bit of port as well.- Right.
0:08:35 > 0:08:38- The thing is about that, you've got to put this in now...- Right.
0:08:38 > 0:08:41- ..and start reducing it down. - Whoa! That's a lot.
0:08:41 > 0:08:43Hey, give over, this is my meal.
0:08:43 > 0:08:45MONICA LAUGHS
0:08:45 > 0:08:49- So you reduce this down by about three quarters.- Yeah. Two thirds.
0:08:49 > 0:08:52- What is that percentage between me and you? Nothing.- Sorry.
0:08:52 > 0:08:53Three quarters, two thirds...
0:08:53 > 0:08:55I'm using my scientist part of my brain now.
0:08:55 > 0:08:59- Cos you've got what, a biometric science degree?- Biomedical.
0:08:59 > 0:09:01- Biomedical science degree. - Yeah.
0:09:01 > 0:09:03Wow.
0:09:03 > 0:09:05And how on earth do you go from that to fashion?
0:09:05 > 0:09:08Well, when I was doing my doctorate, they tried to convince me that it
0:09:08 > 0:09:12was actually a really creative thing, designing experiments was
0:09:12 > 0:09:15a creative process, but I wasn't really buying that.
0:09:15 > 0:09:17So what are you designing, then?
0:09:17 > 0:09:20I make wedding dresses, I make corsets.
0:09:20 > 0:09:22I have made corsets for men in the past.
0:09:22 > 0:09:24MONICA LAUGHS
0:09:24 > 0:09:27- I don't even want to know. - IRENE LAUGHS
0:09:27 > 0:09:28Yeah, you do.
0:09:31 > 0:09:33Irene is doing a classic accompaniment to go with the duck.
0:09:33 > 0:09:37And I actually love the way she has incorporated the carcass of the duck
0:09:37 > 0:09:38to make a sauce.
0:09:38 > 0:09:41This has got all the hallmarks of a really nice, tasty dish.
0:09:45 > 0:09:47Clearly, these guys have got some skills.
0:09:47 > 0:09:50I mean, Peter is wonderful at filleting that duck.
0:09:50 > 0:09:53Irene, you know, for the fact that she didn't like the ingredients,
0:09:53 > 0:09:55is still managing to get a dish together.
0:09:55 > 0:09:57Gary, who is making a pudding...
0:09:57 > 0:10:00And is actually doing a pretty decent job.
0:10:00 > 0:10:03Gary's caster sugar has melted down.
0:10:03 > 0:10:05And to make a praline,
0:10:05 > 0:10:08I'm just going to mix in some of Monica's walnuts.
0:10:08 > 0:10:11We coat them in this wonderful caramel.
0:10:11 > 0:10:13Pour it out onto a tray.
0:10:13 > 0:10:16Once it is cold, blitz it for about two minutes
0:10:16 > 0:10:18and you end up with the most amazing praline
0:10:18 > 0:10:20that you sprinkle over the top.
0:10:24 > 0:10:26Peter is also thinking about a complement.
0:10:27 > 0:10:29I'm trying to work out what to do
0:10:29 > 0:10:31with the various green things at the moment.
0:10:31 > 0:10:33The green things. Do you know what these green things are?
0:10:33 > 0:10:34This one?
0:10:36 > 0:10:41- It is slightly bitter.- Dandelion. - That is exactly what it is.
0:10:41 > 0:10:43- Dandelion. - Covered in a little bit of...
0:10:43 > 0:10:47Well, it goes fantastically well with the duck as well.
0:10:50 > 0:10:52Ten minutes left, ten minutes.
0:11:08 > 0:11:10Our cooks are starting to plate up.
0:11:10 > 0:11:14I'm curious what presentation is going to look like.
0:11:22 > 0:11:24OK, that's it, stop cooking.
0:11:26 > 0:11:29Well done! Yeah.
0:11:29 > 0:11:31OK, guys, you are probably wondering who put that
0:11:31 > 0:11:33amazing box of ingredients together.
0:11:33 > 0:11:37Well, I can tell you now that SHE is a chef.
0:11:37 > 0:11:40If you are a fan of MasterChef - The Professionals,
0:11:40 > 0:11:43this is one of the toughest judges around, so good luck with this one.
0:11:43 > 0:11:45It's Monica Galetti.
0:11:50 > 0:11:53- Monica, welcome back.- Thank you. - How did you find that?
0:11:53 > 0:11:55- Really interesting. Quite funny, actually.- Quite funny?
0:11:55 > 0:11:57- Well, in parts, yeah.- In parts.
0:11:57 > 0:11:59Particularly the preparation of the duck, really, at one point.
0:11:59 > 0:12:01- The butchery?- Yeah, butchery.
0:12:01 > 0:12:05I was literally saying a prayer and then you came across.
0:12:05 > 0:12:08Anyway, first of all, Peter, what did you cook?
0:12:08 > 0:12:12I had a pan-fried duck breast with a port and chocolate sauce,
0:12:12 > 0:12:15a dandelion salad with roasted butternut squash seeds
0:12:15 > 0:12:18over a chestnut puree and some root chips.
0:12:18 > 0:12:22- Wow. Chocolate sauce with duck. - Have you ever had that before?
0:12:22 > 0:12:25No, I haven't. There's a first for everything, isn't there?
0:12:25 > 0:12:27- OK, well, dive in. - HESITANTLY: Really?
0:12:27 > 0:12:30- Yeah, yeah, dive in. - LAUGHING:- Go ahead, dive in.
0:12:39 > 0:12:43The chocolate sauce is really strong. It's really thick.
0:12:43 > 0:12:45Look, it is just sort of set on the corner there.
0:12:45 > 0:12:47THEY LAUGH
0:12:47 > 0:12:50- Sorry.- It's all right.
0:12:50 > 0:12:52It sat in the pan and it just went completely wrong.
0:12:52 > 0:12:55And with the dandelion salad
0:12:55 > 0:12:57and the spices coming through the vegetables,
0:12:57 > 0:13:00you've got two or three dishes on the same plate.
0:13:00 > 0:13:03I think you wanted to bring something different to the dish,
0:13:03 > 0:13:04but you brought too much.
0:13:05 > 0:13:08The puree is slightly different, but it kind of works with the chestnuts.
0:13:08 > 0:13:11The carrots are cooked nicely. The parsnips are done well.
0:13:11 > 0:13:13- The butchery of the duck was really good.- Yes.
0:13:13 > 0:13:15It is just the chocolate sauce, really.
0:13:15 > 0:13:17- But good effort on the whole. - Thank you.
0:13:23 > 0:13:26- Gary.- Hello.- Hi, Gary. - Hi, nice to meet you.- Are you well?
0:13:26 > 0:13:28- Yes, very well, thank you. - So what did you do?
0:13:28 > 0:13:31So, I've done a soft chocolate pudding and grated some chestnut
0:13:31 > 0:13:36on the top. There is a cream and walnut praline.
0:13:36 > 0:13:38- That sounds pretty good. - Pretty impressive.
0:13:38 > 0:13:41- It is still soft in the middle. - Yeah, it's still soft in the middle.
0:13:41 > 0:13:42It has gone a bit...
0:13:46 > 0:13:47- Gary...- Yes.
0:13:47 > 0:13:51- Thank you.- You're welcome.- That is a very nice dessert.- Thank you.
0:13:51 > 0:13:54- I love...I love a chocolate pudding dessert.- Good.
0:13:54 > 0:13:55It is something that can be very simple,
0:13:55 > 0:13:57but you brought something else to it.
0:13:57 > 0:13:58Hm-mm.
0:13:58 > 0:14:00- You've done yourself really proud today.- Thank you.
0:14:00 > 0:14:04- That's a cracking pudding.- He has done very well.- Thank you very much.
0:14:04 > 0:14:05- Well done.- Thank you.- Wow!
0:14:11 > 0:14:15- Irene, meet Monica.- Hi, Irene. - Hello.- What did you do?
0:14:15 > 0:14:17Well, I pan-fried duck breast.
0:14:17 > 0:14:21I tried to make a parsnip with a little bit of chestnut puree.
0:14:21 > 0:14:24Some crispy kale and a red wine and port reduction.
0:14:24 > 0:14:26- OK, well, dive in.- We'll try.
0:14:34 > 0:14:37Irene, I think you made a stunning sauce here
0:14:37 > 0:14:38and it has brought this whole dish together.
0:14:38 > 0:14:41I think because there is so much flavour in that dish,
0:14:41 > 0:14:43I wouldn't have a problem eating this up.
0:14:43 > 0:14:45It's been a good effort from someone who didn't like
0:14:45 > 0:14:46the ingredients in that box.
0:14:46 > 0:14:48- I think you have done a great job. - Thank you.
0:14:48 > 0:14:51The flavours are all there, but that sauce is spectacular. Well done.
0:14:51 > 0:14:53Thank you.
0:14:56 > 0:15:00Now, of course, it is up to you to decide which dish you like the most.
0:15:00 > 0:15:02So, all over to you, really.
0:15:04 > 0:15:07I think they have all done something amazing today,
0:15:07 > 0:15:10or they have had great points about their cooking.
0:15:10 > 0:15:12But my favourite dish...
0:15:15 > 0:15:16..was Gary's dessert.
0:15:16 > 0:15:18- Well done, Gary.- Thank you.
0:15:18 > 0:15:20Gary, I thought it was a delicious fondant.
0:15:20 > 0:15:22It was all down to the cooking. It all came together beautifully.
0:15:22 > 0:15:26Well, I have to agree with you, that dessert tasted fantastic.
0:15:26 > 0:15:27I was pleased to see chocolate in the box
0:15:27 > 0:15:29and I knew I could do that, so...
0:15:29 > 0:15:31- Well done.- Thanks.
0:15:34 > 0:15:36OK, guys, round two.
0:15:37 > 0:15:39In front of me are three boxes.
0:15:39 > 0:15:41All the ingredients of which I've picked.
0:15:41 > 0:15:46We've got a pudding, basic and global box.
0:15:46 > 0:15:49Gary, because you cooked Monica's favourite dish,
0:15:49 > 0:15:52you get to decide not only what you'll be cooking with
0:15:52 > 0:15:55but what everybody else will be cooking with.
0:15:57 > 0:16:00So, first of all, what would you like Pete to cook with?
0:16:07 > 0:16:09I will give Pete the global box.
0:16:10 > 0:16:15- Travel a lot?- I've been to quite a few places - Turkey, Mauritius...
0:16:15 > 0:16:17Those two are not in here.
0:16:17 > 0:16:20MONICA LAUGHS Oops.
0:16:20 > 0:16:22What would you like Irene to cook with?
0:16:30 > 0:16:35I'd like Irene to cook with the pudding box, please.
0:16:36 > 0:16:39- Are you any good at desserts, Irene? - I can do some desserts, yes.
0:16:39 > 0:16:42You can do some desserts with that, OK.
0:16:42 > 0:16:45So that leaves you, funny enough and surprisingly,
0:16:45 > 0:16:47with the basic box.
0:16:47 > 0:16:48So 50 minutes...
0:16:48 > 0:16:51Off you go. Collect your boxes. And good luck.
0:17:07 > 0:17:11Today's basic box has got diced chicken, carrots,
0:17:11 > 0:17:14a green pepper, a leek,
0:17:14 > 0:17:18sprouts, rice and puff pastry.
0:17:18 > 0:17:21And all that should cost you less than seven pounds.
0:17:21 > 0:17:25Gary has taken the basic box,
0:17:25 > 0:17:28which, for me, it was a surprise.
0:17:28 > 0:17:30Which one would you have chosen?
0:17:30 > 0:17:34Personally, I would have gone for the global box, not the basic box.
0:17:34 > 0:17:37What would you do with that, then? Just go home?
0:17:37 > 0:17:39If I had Gary's box, I'd do exactly what he did and go
0:17:39 > 0:17:41and stare at that wall in the corner.
0:17:41 > 0:17:43THEY LAUGH
0:17:51 > 0:17:53Why did you choose the basic box?
0:17:53 > 0:17:57Cos I thought it would contain something like, you know,
0:17:57 > 0:17:59a cannon of lamb or just something...
0:17:59 > 0:18:01Fillets, just something.
0:18:01 > 0:18:06- Fillet steak? In a basic box? - Yeah, yeah.- Basics...- Yeah, I know.
0:18:06 > 0:18:08- Well, you have got something against diced chicken?- No, no.
0:18:08 > 0:18:12- Diced chicken will be fine. - So, what road are you going down?
0:18:12 > 0:18:14We are going to have just a chicken stir-fry.
0:18:14 > 0:18:17Are we going to use the Brussels sprouts at all?
0:18:17 > 0:18:19- I wasn't thinking about that, really, no.- I like these.
0:18:19 > 0:18:22- Do you?- Yeah. - I'll do something for you.
0:18:22 > 0:18:24I don't know if I'd like them in a stir-fry.
0:18:24 > 0:18:25I've never had them before.
0:18:25 > 0:18:28- We're about to find out. - We might have them in today.
0:18:28 > 0:18:30THEY LAUGH
0:18:34 > 0:18:37Basic ingredients can really taste fantastic.
0:18:37 > 0:18:41I think Gary was hoping for a cannon of lamb or a fillet steak.
0:18:41 > 0:18:43I am certainly going round to his house if that is basic.
0:18:46 > 0:18:49The key to stir-fry is actually make sure you don't over oil it.
0:18:49 > 0:18:52Get that wok nice and hot, throw in all the ingredients.
0:18:52 > 0:18:56And if it does get a little bit dry, offset that with a touch of water.
0:18:56 > 0:18:58Don't keep adding more oil to the pan.
0:19:00 > 0:19:01Peter got the global box.
0:19:01 > 0:19:04And today, it is got a Japanese theme.
0:19:04 > 0:19:07Inside, there is tuna, spring onions,
0:19:07 > 0:19:11purple sprouting broccoli, shiitake mushrooms, daikon,
0:19:11 > 0:19:13mixed seaweed, soba noodles,
0:19:13 > 0:19:17miso paste, sake and Japanese soy.
0:19:17 > 0:19:20- Now, you seemed quite happy when you got...- Yeah.
0:19:20 > 0:19:22This is the kind of food that I cook a lot at home,
0:19:22 > 0:19:24especially once the kids are gone to bed.
0:19:24 > 0:19:26A lovely miso broth with the noodles.
0:19:26 > 0:19:28Sear the tuna, put it on top.
0:19:28 > 0:19:30And the spring onions just to dress it on top.
0:19:30 > 0:19:32Quite strong flavours going on here,
0:19:32 > 0:19:34- so you need to control the amount...- Absolutely, yeah.
0:19:34 > 0:19:37I'm a bit scared of what's going on in here with the seaweed,
0:19:37 > 0:19:40- whether it is going to complicate things.- Taste them.
0:19:40 > 0:19:42Would you do with the seaweed, then?
0:19:42 > 0:19:45Lovely as they are in the bottom of the broth you are making,
0:19:45 > 0:19:47they also crisp up really nicely as well. Have a play.
0:19:47 > 0:19:49You have got some time on your hands.
0:19:49 > 0:19:51The sprouting broccoli, are you going to use this?
0:19:51 > 0:19:54I'm trying to work out where I'd fit that into a miso, but...
0:19:54 > 0:19:55Come on!
0:19:55 > 0:19:57- Don't just dip it in chocolate sauce.- No!
0:19:57 > 0:19:59I'm extremely glad there is no chocolate in there.
0:19:59 > 0:20:01We've taken the chocolate out.
0:20:09 > 0:20:11Finally, Irene was given the pudding box.
0:20:11 > 0:20:16It contains mixed berries, Madeira cake, an orange, mint,
0:20:16 > 0:20:18ricotta, marzipan
0:20:18 > 0:20:20and a fresh vanilla pod.
0:20:25 > 0:20:27- You are smiling.- I am smiling, yeah.
0:20:27 > 0:20:30This is a different Irene to the one I saw earlier.
0:20:30 > 0:20:33You look as if you got part of it done so far. What are you making?
0:20:33 > 0:20:36- I am making creme brulee, and they are in the oven.- OK.
0:20:36 > 0:20:38Cos there's two ways you could have done it.
0:20:38 > 0:20:41You could have cooked it on the stove, put in the dishes and set it.
0:20:41 > 0:20:42That is what I did, yeah.
0:20:42 > 0:20:45- I'm baking it as well.- Oh, you are going to bake it again? OK.
0:20:45 > 0:20:49I do like a creme brulee, so that is what I thought I'd make.
0:20:49 > 0:20:51- Sounds pretty good to me. - Looking forward to trying it.
0:20:51 > 0:20:53What will you do with the rest of the ingredients?
0:20:53 > 0:20:55Well, I have got some blueberries
0:20:55 > 0:20:57and raspberries that are quite tempting.
0:20:57 > 0:20:58And maybe even strawberries.
0:20:58 > 0:21:02So I might just have a play around with them, because I have got time.
0:21:02 > 0:21:05- And the cake? Are you using that at all?- No, I don't think so.
0:21:05 > 0:21:07Come on, I've gone shopping for this. This is lovely.
0:21:07 > 0:21:10Do you want me to do some cake? OK, all right then. OK.
0:21:10 > 0:21:12You like the cake.
0:21:12 > 0:21:16You know, creme brulee is nice, but sometimes it is nice with something.
0:21:16 > 0:21:19- Something.- Right, OK. All right then.- Good luck with it.- Thanks.
0:21:26 > 0:21:29Creme brulee is made with a combination of sugar,
0:21:29 > 0:21:32eggs and cream, generally flavoured with vanilla.
0:21:32 > 0:21:35But if you overcook it, it can scramble or curdle.
0:21:35 > 0:21:37Once you've done that, it is ruined.
0:21:40 > 0:21:41Time is running out
0:21:41 > 0:21:44and I'm expecting great things from Gary's stir-fry.
0:21:46 > 0:21:49- Things are looking good? - Trying not to burn that.
0:21:49 > 0:21:51So in there, you've got some honey, by the smell of it.
0:21:51 > 0:21:56Honey, soy sauce, chilli flakes. Just cooking that off first.
0:21:56 > 0:22:00Cook the veg off. A few of your sprouts, James.
0:22:01 > 0:22:04I'm hoping Peter has put those fantastic Japanese
0:22:04 > 0:22:07ingredients from the global box to good use.
0:22:07 > 0:22:08Can I give you a word of advice?
0:22:08 > 0:22:11When you are using a chargrill, put it on the biggest...
0:22:11 > 0:22:13So move that over there.
0:22:13 > 0:22:15Pop that...
0:22:15 > 0:22:18- And when you are using one of these chargrill pans...- Yeah.
0:22:18 > 0:22:20..always oil the food, not the pan.
0:22:20 > 0:22:21Right.
0:22:25 > 0:22:29And I think it is time Irene took her creme brulees out of the oven.
0:22:32 > 0:22:33- They're ready.- You think?
0:22:33 > 0:22:37- Yep.- You sure? I would normally leave them a lot longer than that.
0:22:37 > 0:22:3925 years as a pastry chef...
0:22:39 > 0:22:40OK.
0:22:42 > 0:22:44Yep, straight out.
0:22:44 > 0:22:46Get those straight in the fridge.
0:22:55 > 0:22:57Three minutes left.
0:23:19 > 0:23:21OK, that's it, stop cooking.
0:23:23 > 0:23:25Step away from the hobs. Well done.
0:23:30 > 0:23:34Peter had to create a dish from my Japanese-inspired global box.
0:23:37 > 0:23:40- I think I've kept it relatively simple this time.- Good.
0:23:40 > 0:23:43As I said, it is a base of soba noodles,
0:23:43 > 0:23:47some vegetables cooked in the miso stock, a simply seared tuna,
0:23:47 > 0:23:49topped it with some lightly pickled vegetables
0:23:49 > 0:23:53and some crispy seaweed with a miso soup ready to pour over.
0:23:53 > 0:23:54It looks quite fancy, don't you think?
0:23:54 > 0:23:57It does. I think you have done a great job.
0:24:05 > 0:24:07The noodles are cooked wonderfully.
0:24:07 > 0:24:10I like the broth, but there is not enough in there to taste
0:24:10 > 0:24:12cos the noodles are just soaking it all up,
0:24:12 > 0:24:14and it is all in the bottom of your bowl.
0:24:14 > 0:24:16I like the use of the seaweed.
0:24:16 > 0:24:18I think it is a nice dish
0:24:18 > 0:24:20and you pretty much have used everything in the box.
0:24:20 > 0:24:22LAUGHING: Again.
0:24:22 > 0:24:24On the whole, I really like it.
0:24:24 > 0:24:27I don't think there is enough broth, exactly what Monica said.
0:24:27 > 0:24:30The pickle really kind of is the overpowering flavour.
0:24:30 > 0:24:32That, unfortunately, just kills the flavour of the tuna.
0:24:32 > 0:24:36But I think, as a dish, you know, on the whole, it is a great effort.
0:24:36 > 0:24:38And there is a lot of quite unusual ingredients in,
0:24:38 > 0:24:40but I think a good try.
0:24:40 > 0:24:41- So well done.- Thank you.
0:24:41 > 0:24:43- No chocolate.- No chocolate.
0:24:49 > 0:24:52Gary chose to cook a dish from my basic box.
0:24:56 > 0:25:01I made a chicken stir-fry with ginger and honey and soy.
0:25:03 > 0:25:07- It sounds pretty good to me. - It's a nice looking bowl of stir-fry.
0:25:07 > 0:25:10I think this is all going to be in the eating and the cooking.
0:25:14 > 0:25:16The chicken is lovely and moist.
0:25:16 > 0:25:19But there is a lot of ginger.
0:25:19 > 0:25:23OK. It was just that it was so bland when I opened the box up.
0:25:23 > 0:25:25Trust me, it's not bland any more.
0:25:25 > 0:25:28- Good. I will remember that.- There is quite a lot of ginger in there.
0:25:28 > 0:25:30And if you are going to use ginger,
0:25:30 > 0:25:32you have either got to chop it quite fine,
0:25:32 > 0:25:34particularly for stir-fry...
0:25:34 > 0:25:36But I actually like stir-fry.
0:25:36 > 0:25:40- It is a cracking dish there. - Thank you.- Well done.
0:25:43 > 0:25:47And finally, Irene made a dish from my pudding box.
0:25:49 > 0:25:51I've made creme brulee.
0:25:51 > 0:25:53I have made some Madeira orange biscuits
0:25:53 > 0:25:56and some raspberry and blueberries.
0:25:56 > 0:25:59Where did the biscuits suddenly come from?
0:25:59 > 0:26:01Well, you told me to use some Madeira cake,
0:26:01 > 0:26:04so thought I'd make them into a biscuit.
0:26:04 > 0:26:05Oh, it's cracked.
0:26:14 > 0:26:16It's a nice creme brulee.
0:26:16 > 0:26:18I think because you said it was something that you made quite often,
0:26:18 > 0:26:21I was expecting a knockout creme brulee from you.
0:26:21 > 0:26:22And I think you could have looked
0:26:22 > 0:26:24at a whole lot more that was in the box
0:26:24 > 0:26:27to really make this an outstanding dessert.
0:26:27 > 0:26:29- That's fair.- There's two different ways of making it -
0:26:29 > 0:26:32you either make it in the oven or you make it on the stove.
0:26:32 > 0:26:34You don't try to do a bit of each.
0:26:34 > 0:26:35And what happens is,
0:26:35 > 0:26:38as the mixture starts to cook while you've got it in the oven...
0:26:38 > 0:26:40The problem is, because it is hot,
0:26:40 > 0:26:42it's curdled on the top.
0:26:42 > 0:26:44Because of that, it tastes like scrambled eggs.
0:26:44 > 0:26:46But great use of the biscuits.
0:26:46 > 0:26:48I never thought of that
0:26:48 > 0:26:51when I was putting Madeira cake in there as well. But great effort.
0:26:55 > 0:26:58I think in both rounds, everybody has done pretty well,
0:26:58 > 0:27:00- don't you think?- Very good.
0:27:00 > 0:27:03They have all put up very different dishes from their boxes
0:27:03 > 0:27:05of ingredients today. They've done well.
0:27:09 > 0:27:12Now, remember, I chose the boxes of ingredients for this round
0:27:12 > 0:27:16so I get to pick the overall cook of the day.
0:27:16 > 0:27:19And on the basis of what I have tasted,
0:27:19 > 0:27:22and it is a dish that I would want to eat and actually
0:27:22 > 0:27:25finish off the entire thing,
0:27:25 > 0:27:27the cook of the day today is...
0:27:29 > 0:27:30..Gary.
0:27:32 > 0:27:33- Well done.- Thank you.
0:27:33 > 0:27:35- Great job.- On the whole, it tastes really, really good.
0:27:35 > 0:27:40- I feel fantastic, thank you.- Well done. Congratulations.- Well done.
0:27:40 > 0:27:43- And that chocolate fondant was superb.- Yeah, that was fantastic.
0:27:43 > 0:27:46- Thank you.- Well done. Now, have you enjoyed yourself today?
0:27:46 > 0:27:47I've had a great day, thank you.
0:27:47 > 0:27:50And my two fellow contestants as well, I think we've all had
0:27:50 > 0:27:53- a super day.- Irene, come on over. Pete, come on over.
0:27:53 > 0:27:55- Well done. Commiserations. - Well done.
0:27:55 > 0:27:58- You came very close on the dessert. - Nearly got there. Well done.- Thanks.
0:27:58 > 0:28:00Well, there you go, that's all we've got time for.
0:28:00 > 0:28:03- Thank you, Monica, for joining us. - It has been a fun day. Thank you.
0:28:03 > 0:28:07Join us again soon, where we'll meet three more creative home cooks,
0:28:07 > 0:28:10some more big celebrity names and some more boxes of ingredients.
0:28:10 > 0:28:12I'll see you again soon. Bye for now.
0:28:14 > 0:28:19For more budget recipes and tips, go to bbc.co.uk/dishup.