0:00:02 > 0:00:04Across the country, lots of us are working out what to cook
0:00:04 > 0:00:07tonight from the ingredients in our cupboards.
0:00:08 > 0:00:10To inspire you with throwing away the cook books
0:00:10 > 0:00:12and going back to basics...
0:00:15 > 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.
0:00:25 > 0:00:28Whoever 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 > 0:00:44Medical PA Katie just loves to watch foodie TV.
0:00:44 > 0:00:46I'm totally addicted to any cooking show.
0:00:46 > 0:00:49It drives my partner insane.
0:00:49 > 0:00:52I'm constantly watching cookery shows, all the time.
0:00:52 > 0:00:54Solicitor Adam always adapts dishes to include
0:00:54 > 0:00:56more of his favourite ingredients.
0:00:58 > 0:01:00A brownie, add more chocolate cos I love chocolate.
0:01:00 > 0:01:03Or if I like cooking with beer or meat,
0:01:03 > 0:01:06I would add more of that, tailor it to my tastes.
0:01:06 > 0:01:08And wedding video producer Hussein
0:01:08 > 0:01:11likes taking short cuts in the kitchen.
0:01:11 > 0:01:15You just buy a can of, say for example, steak and kidney.
0:01:15 > 0:01:17And you add some chillies and other stuff to it.
0:01:17 > 0:01:21Turn it into something else, like a steak and kidney curry.
0:01:21 > 0:01:25Their first test will be to cook from a box full of ingredients
0:01:25 > 0:01:28put together by today's guest -
0:01:28 > 0:01:30One Show presenter Alex Jones.
0:01:34 > 0:01:36- Alex.- There you are. - Welcome to The Box.- How are you?
0:01:36 > 0:01:38I am very well. How was your shopping trip?
0:01:38 > 0:01:40- Very good, yeah.- Very good?
0:01:40 > 0:01:42- I'm not much of a cook myself.- Yeah.
0:01:42 > 0:01:44But I do know what I like.
0:01:44 > 0:01:47And I just thought about things that I have liked
0:01:47 > 0:01:49since I was a little girl.
0:01:49 > 0:01:50Things that are comforting.
0:01:50 > 0:01:53- I have got a recipe in mind that I hope they make.- OK.
0:01:53 > 0:01:56- Shall we have a look, then? - OK, go on, then.
0:01:57 > 0:01:59- SHE LAUGHS - Right, OK.
0:01:59 > 0:02:01What's the recipe, then? Tell me.
0:02:01 > 0:02:04- Um... Well, I was hoping for a corned beef pie.- Were you? OK.
0:02:04 > 0:02:06Yeah.
0:02:06 > 0:02:10- You look baffled, James.- Well, it is not what I anticipated you to bring.
0:02:10 > 0:02:13I love corned beef because I think it is an unsung hero.
0:02:13 > 0:02:16We always used to love corned beef hash.
0:02:16 > 0:02:17- Right.- Are you a fan?
0:02:17 > 0:02:19There is corned beef hash in there with the potatoes
0:02:19 > 0:02:21- and stuff like that.- There you are.
0:02:21 > 0:02:24But you've got some malt vinegar and sherry.
0:02:24 > 0:02:27Well, I do like a glass of sherry of an evening.
0:02:27 > 0:02:30- Right.- I also like sherry trifle.
0:02:30 > 0:02:32- OK.- So I thought, "Well..." - Right, OK.
0:02:32 > 0:02:35So I am looking forward to see what they can make with it.
0:02:35 > 0:02:38- Well, we will see you in 50 minutes. - All right.- Yeah, fingers crossed.
0:02:38 > 0:02:41- Good luck. Enjoy.- Yes. - All right. OK.
0:02:41 > 0:02:43I don't know whether ENJOY is the right word.
0:02:45 > 0:02:47There is something in there.
0:02:47 > 0:02:49If you dig really deep.
0:02:49 > 0:02:50Very deep.
0:02:53 > 0:02:55OK, guys, welcome to The Box.
0:02:55 > 0:02:58Now, you are all here because you are amazing home cooks,
0:02:58 > 0:02:59- is that right?- Of course.
0:02:59 > 0:03:02Now, inside the box in front of you - don't open it yet - is
0:03:02 > 0:03:06a box of ingredients that has been hand-picked by our special guest.
0:03:06 > 0:03:08And they have not made it easy for you today.
0:03:08 > 0:03:11Open your box. You've got 50 minutes to create one dish. Best of luck.
0:03:23 > 0:03:27My favourite dish of all time is corned beef pie.
0:03:27 > 0:03:29Mum makes it. It's fantastic.
0:03:29 > 0:03:34Whenever we were ill as children or home from uni or had exams,
0:03:34 > 0:03:37Mum would always say, "OK, I'll make corned beef."
0:03:37 > 0:03:40Potatoes, peas... Tomatoes are my favourite fruit.
0:03:40 > 0:03:42I think tomatoes have got a lovely flavour,
0:03:42 > 0:03:44especially fresh ones from the greenhouse.
0:03:44 > 0:03:48My grandfather used to grow them and, yeah, I've always loved them.
0:03:48 > 0:03:49Rice.
0:03:49 > 0:03:50Mint and oregano.
0:03:50 > 0:03:51Vegetarian mince.
0:03:51 > 0:03:55Recently, I have tried to cut down on the amount of meat I eat.
0:03:55 > 0:04:00I do love chillies, Bolognese and pastas with meat in them.
0:04:00 > 0:04:03And vegetarian mince, I think, is just brilliant
0:04:03 > 0:04:05because it tastes the same and it is a healthy version.
0:04:05 > 0:04:10Almonds and cashews. Sherry and malt vinegar.
0:04:10 > 0:04:12I'm a really bad cook myself.
0:04:12 > 0:04:14I'd love to give today's cooks tips,
0:04:14 > 0:04:17but obviously, I'm not in a position to do that.
0:04:17 > 0:04:19But what I would say is, enjoy it.
0:04:19 > 0:04:21I'm going to love it whatever they make.
0:04:21 > 0:04:26So, yeah, just relax and go with the flow, and make some corned beef pie!
0:04:26 > 0:04:28Corned beef... It's been a while since I've seen
0:04:28 > 0:04:31a tin of corned beef, but I'll think about using that.
0:04:32 > 0:04:35Our cooks don't have to use all of Alex's ingredients.
0:04:35 > 0:04:39And they also have a store cupboard filled with the basics.
0:04:42 > 0:04:44This is probably the most complicated
0:04:44 > 0:04:47box of ingredients that we've ever had on the show, to be honest,
0:04:47 > 0:04:50cos there's quite a good selection of ingredients
0:04:50 > 0:04:53but not necessarily all of them go in together.
0:04:53 > 0:04:55I know what our guest is like in the kitchen -
0:04:55 > 0:04:57just be happy with something to eat, to be honest,
0:04:57 > 0:05:00as long as they are not putting the apron on and cooking it.
0:05:05 > 0:05:07Right, Adam, what is the plan?
0:05:07 > 0:05:10- I'm thinking Italian. - You are THINKING Italian?- Yep.
0:05:10 > 0:05:14- What, corned beef Italian?- I'm wondering whether I can get that in.
0:05:14 > 0:05:18I wasn't expecting Italian at all with the ingredients in that box,
0:05:18 > 0:05:20although I do love Italian food.
0:05:20 > 0:05:23What do you think of this box of ingredients, then?
0:05:23 > 0:05:25It's quite unusual, isn't it?
0:05:25 > 0:05:29The two types of nuts, I'm not sure what the thought process was there.
0:05:29 > 0:05:32And then... You can't create a dish, I don't think, just from that.
0:05:32 > 0:05:35You could make a trifle, Adam. Make a trifle.
0:05:35 > 0:05:37There are some unfamiliar things there that
0:05:37 > 0:05:38I don't usually cook with.
0:05:38 > 0:05:42- Have you recognised what this is yet?- Soy?
0:05:42 > 0:05:45It is not normal beef mince, I don't think.
0:05:45 > 0:05:47- It's Quorn.- I'm going to use it.- Oh, good.
0:05:47 > 0:05:49Going Italian. What's the plan?
0:05:49 > 0:05:52- Just a pasta, like a ragu with it. - So you've made the pasta?
0:05:52 > 0:05:54I saw you making something. Is that in the fridge?
0:05:54 > 0:05:55Yes, that's what I'm trying to do.
0:05:55 > 0:05:58Some tomatoes on the vine in the oven, just roasting away.
0:05:58 > 0:05:59Get some flavour.
0:05:59 > 0:06:02Is that the elastic you've put on this bit of herb as well?
0:06:02 > 0:06:04Oh!
0:06:04 > 0:06:08- Is that for a bit of flavour? - I thought that was just string.
0:06:08 > 0:06:11I love the fact he has kept the elastic band on the oregano,
0:06:11 > 0:06:12cos that's something I would do.
0:06:12 > 0:06:15So you are making a ragu. That's going to go in there.
0:06:15 > 0:06:17- Red wine going in here as well. - Yeah, red wine.
0:06:17 > 0:06:19There is a bit of everything, then, really.
0:06:19 > 0:06:21I might put a bit of...sherry in?
0:06:21 > 0:06:23- I don't know yet. - I would just drink that,
0:06:23 > 0:06:24- if I was you. - ADAM CHUCKLES
0:06:24 > 0:06:26I'm not a big fan of it, to be honest.
0:06:26 > 0:06:29He doesn't like sherry, so obviously, we couldn't be best friends
0:06:29 > 0:06:32because if you don't like sherry, you're not in the gang.
0:06:32 > 0:06:37But apart from that, I think Adam's dish is probably a safe bet.
0:06:42 > 0:06:43Adam has got the right idea.
0:06:43 > 0:06:45He is using the veggie mince to make a simple ragu.
0:06:45 > 0:06:47It is kind of a healthy alternative, really,
0:06:47 > 0:06:50but it is what you add to it that is really the key.
0:06:50 > 0:06:52You've got to increase the moisture content
0:06:52 > 0:06:54because it basically soaks up stuff like a sponge.
0:06:54 > 0:06:57So if you are not careful, it can be very, very dry.
0:07:01 > 0:07:03There is one veggie mince dish underway,
0:07:03 > 0:07:07but Katie has decided to take her dish in a different direction.
0:07:11 > 0:07:15- Right, Katie, how are you?- OK. - What are you going to make?
0:07:15 > 0:07:18I'm going to go back to my old-school school dinners
0:07:18 > 0:07:21and make some sort of corned beef hash.
0:07:21 > 0:07:23And a spicy tomato sauce to go with it.
0:07:23 > 0:07:26I like the fact that she is making a spicy tomato sauce.
0:07:26 > 0:07:28I think it might add, you know,
0:07:28 > 0:07:30something different to corned beef hash.
0:07:30 > 0:07:34Maybe it'll drag corned beef hash into the 21st century, who knows?
0:07:34 > 0:07:37So, the corned beef hash... You're going to use the corned beef.
0:07:37 > 0:07:40- Are we going to see the Quorn in there or not?- No, probably not.
0:07:40 > 0:07:43I think I'm just going to keep it classic - potatoes...
0:07:43 > 0:07:46So we are not seeing the cashew nuts, the almonds, the peas,
0:07:46 > 0:07:49the rice, the malt vinegar, sherry, mint...
0:07:49 > 0:07:51It is basically just this, isn't it, really?
0:07:51 > 0:07:55- Yeah. Pretty much.- Just the few herbs and a bit of corned beef.
0:07:55 > 0:07:56So defeatist, James.
0:07:56 > 0:07:58It is not just about the oregano and the corned beef.
0:07:58 > 0:08:01You told me I don't have to use it all. I won't.
0:08:01 > 0:08:03I would do exactly the same thing.
0:08:03 > 0:08:05- I'd have made an omelette. - THEY LAUGH
0:08:05 > 0:08:07So cheeky, James Martin.
0:08:07 > 0:08:10- You fell in love with cooking cos of your mum, is that right?- Yeah.
0:08:10 > 0:08:13I've been quite a keen cook since about the age of seven.
0:08:13 > 0:08:14I remember cooking roast dinners
0:08:14 > 0:08:16when I was about eight for the whole family.
0:08:16 > 0:08:18This is the spicy tomato sauce you're making.
0:08:18 > 0:08:20Yeah, I'm making sort of a spicy relish.
0:08:20 > 0:08:22Well, that sounds nice, doesn't it?
0:08:22 > 0:08:25- These are supposed to be peeled, then, I take it as well.- Yes.
0:08:25 > 0:08:28The key to this is... You've done it the opposite way around.
0:08:28 > 0:08:30What you should be doing is putting the cross in that way.
0:08:30 > 0:08:33- The other end. - And taking the eye out.- Oh, OK.
0:08:33 > 0:08:35- What you have done is... - The other way.
0:08:35 > 0:08:38- Anyway, moving on...- That is why you are the chef and I am the PA.
0:08:38 > 0:08:40Exactly. That is why you're burning your onions as well.
0:08:40 > 0:08:43- Can I lift those off? - Yes, please. Thank you.
0:08:47 > 0:08:51I think the key to a good corned beef hash really is to incorporate
0:08:51 > 0:08:53the cooked potatoes - or you can do it like a little rosti -
0:08:53 > 0:08:56but incorporating the cooked potatoes with the corned beef,
0:08:56 > 0:09:00moulding it into a cake, then flour and then pan-frying it.
0:09:00 > 0:09:02What Katie is doing is just chucking it all in a pan.
0:09:02 > 0:09:05- And stirring it all together.- I'll get it out and mould it in a minute.
0:09:05 > 0:09:07She is going to mould it out in a minute, apparently.
0:09:07 > 0:09:09Oh, now that is interesting, isn't it?
0:09:09 > 0:09:13Corned beef hash can look a bit like a bit of a splat on the plate.
0:09:18 > 0:09:22Hussein is also having a go with Alex's retro ingredient.
0:09:23 > 0:09:26Right, Hussein, you are looking pretty organised over here.
0:09:26 > 0:09:29- Trying to be.- So what is the plan? What are you going to make?
0:09:29 > 0:09:32The plan is like a spicy corned beef hash.
0:09:32 > 0:09:35- Where is the pie?- I'm going to add some eggs to it.- OK.
0:09:35 > 0:09:38And I'm making some kind of kedgeree.
0:09:38 > 0:09:40I don't like kedgeree. Kedgeree's...
0:09:40 > 0:09:44Kedgeree's got eggs and fish in it. Ugh! Uuuuugh!
0:09:44 > 0:09:45- Corned beef hash and kedgeree?- Yeah.
0:09:45 > 0:09:47So the kedgeree is going to be the base
0:09:47 > 0:09:49and the corned beef is going to be on top.
0:09:49 > 0:09:50No!
0:09:50 > 0:09:52Now, kedgeree normally has got smoked haddock,
0:09:52 > 0:09:55- you're just using potatoes and rice. - Vegetarian option.
0:09:55 > 0:09:59- Have you got any spices in there as well?- No, no spices, just butter.
0:09:59 > 0:10:01Right. Now, I thought there'd be spices cos you used to work
0:10:01 > 0:10:04in an Indian restaurant, didn't you, when you were younger?
0:10:04 > 0:10:06I know, but I'm just being safe.
0:10:06 > 0:10:08THEY LAUGH
0:10:08 > 0:10:12- You are a cinematographer, is that right?- No, no, no.
0:10:12 > 0:10:14I just make wedding videos.
0:10:14 > 0:10:16I put a title on it - cinematography.
0:10:16 > 0:10:18We just do mainly Asian wedding videos, all over the world.
0:10:18 > 0:10:20- All over the world? - All over the world.
0:10:20 > 0:10:24So one week we'll be maybe in Italy, France, or elsewhere.
0:10:24 > 0:10:26The Indian ones that we do, they run, I'd say,
0:10:26 > 0:10:28a maximum of four to five days.
0:10:28 > 0:10:30I've known marriages that last three to four days.
0:10:30 > 0:10:32HUSSEIN LAUGHS
0:10:35 > 0:10:39Hussein is doing two dishes, really. Indian-inspired kedgeree.
0:10:39 > 0:10:42He is using the corned beef, garam masala, onion, tomatoes,
0:10:42 > 0:10:44all gone in there with some egg. And mix that altogether.
0:10:44 > 0:10:46So it is two classic sort of dishes, really,
0:10:46 > 0:10:50not using sort of classic ingredients in those dishes. So...
0:10:50 > 0:10:52I'm not too sure whether this one is going to come together,
0:10:52 > 0:10:55but certainly the taste is going to be there.
0:10:56 > 0:10:59Come on, Hussein, pull it out of the bag, go on!
0:11:03 > 0:11:06Don't plate up yet, Hussein, it'll be cold by the time I get in there.
0:11:06 > 0:11:07You've got eight minutes.
0:11:07 > 0:11:09Oh, he is plating up. Has anybody got a microwave?
0:11:09 > 0:11:12Cos we are going to keep this up now.
0:11:12 > 0:11:14With cooking time running out,
0:11:14 > 0:11:17I want to find out how Katie plans to finish her dish.
0:11:20 > 0:11:23You don't see a fried egg with the hashed brown?
0:11:23 > 0:11:26You're from the North, aren't you? Anything with a fried egg on.
0:11:26 > 0:11:29Yeah, I think I might have to do a fried egg now you said that.
0:11:29 > 0:11:30It's not a Northern thing!
0:11:30 > 0:11:32They do have fried eggs down South, you know.
0:11:32 > 0:11:34Oh, I don't like fried egg.
0:11:39 > 0:11:40Adam's tagliatelle is ready
0:11:40 > 0:11:43and he has found a pretty good spot to dry it out.
0:11:47 > 0:11:49- Can I have a taste of this? - You can, yeah.
0:11:49 > 0:11:53- I'm not sure if it is balanced yet. - OK, James is tasting Adam's food.
0:11:53 > 0:11:56What should I be tasting?
0:11:56 > 0:11:57A rich ragu.
0:12:00 > 0:12:03- I'll tell you what that needs - sugar.- Good tip, James.
0:12:03 > 0:12:07- A bit of sugar with the tomatoes. - Tomatoes can be quite bitter.- OK.
0:12:07 > 0:12:10- A pinch of sugar will really help it.- All right.- That's a good effort.
0:12:10 > 0:12:12- Great.- Good effort.- Thank you.
0:12:21 > 0:12:24OK, one minute left. One minute.
0:12:26 > 0:12:29I'm looking forward to tasting them and, to be fair, I'm just
0:12:29 > 0:12:33pleased they have all gone to the effort of making something for me.
0:12:34 > 0:12:37OK, that's it, time is up. Well done.
0:12:40 > 0:12:42OK, guys. Well, well done.
0:12:42 > 0:12:4550 minutes to create a dish using that selection of ingredients is
0:12:45 > 0:12:46a tall order.
0:12:46 > 0:12:49But I can put you out of your misery because the person who went shopping
0:12:49 > 0:12:51for those ingredients, from One Show,
0:12:51 > 0:12:53is the fabulous Alex Jones.
0:12:58 > 0:13:00SHE GIGGLES
0:13:00 > 0:13:03- Hello.- Alex, great to see you again. - Hi. Oh, I am so sorry.
0:13:03 > 0:13:07- You need to apologise to everybody, I think.- I'm so sorry, I'm so sorry.
0:13:07 > 0:13:09Where is the pie? Where is the trifle?
0:13:09 > 0:13:12- Sorry.- You got pasta. What did you do with it, then?
0:13:12 > 0:13:16So I made fresh pasta. Got Quorn spag bol and garlic bread.
0:13:16 > 0:13:18- Are we digging in?- Yep, go for it. - Are you ready?
0:13:24 > 0:13:25That is really quite nice.
0:13:27 > 0:13:29I just really like Italian food.
0:13:29 > 0:13:33- And I am glad you used the vegetarian mince.- The pasta, absolutely perfect.
0:13:33 > 0:13:35I've got to say. Perfectly cooked.
0:13:35 > 0:13:37You were right to leave it till the last minute.
0:13:37 > 0:13:38And I like the ragu, to be honest.
0:13:38 > 0:13:41- You've got nice flavours in there. Well done.- Thank you.
0:13:41 > 0:13:43Thank you very much.
0:13:46 > 0:13:49- Katie. How did you get on? - Hiya, Katie.- Hello.- Nice to meet you.
0:13:49 > 0:13:52- Nice to meet you. - What did we end up with in the end?
0:13:52 > 0:13:56I have made a back-to-school style corned beef hash with
0:13:56 > 0:13:58a tomato spicy relish and a fried egg.
0:13:58 > 0:14:00I don't really like fried eggs.
0:14:00 > 0:14:02You don't like fried eggs?
0:14:02 > 0:14:04SHE GASPS
0:14:04 > 0:14:05If you take the fried egg off,
0:14:05 > 0:14:07then you have just got corned beef, you see?
0:14:07 > 0:14:09Right. Shall we give it a go?
0:14:09 > 0:14:12Have some of the spicy sauce with it.
0:14:15 > 0:14:18Oh! It takes me back to my childhood.
0:14:18 > 0:14:19That is exactly my thinking.
0:14:19 > 0:14:22The spiced tomato sauce was an excellent thing.
0:14:22 > 0:14:25- You have kind of dragged corned beef hash into the 21st century.- I tried.
0:14:25 > 0:14:26Which is brilliant.
0:14:26 > 0:14:30Sort of the traditional flavours of the corned beef and potato.
0:14:30 > 0:14:34And then on top of it, there is like a hit of a really spicy,
0:14:34 > 0:14:35fiery tomato.
0:14:35 > 0:14:38Oh, I could sit in front of the telly eating that all night.
0:14:38 > 0:14:41Well, first of all, the hash brown is exactly how I would do it.
0:14:41 > 0:14:42You cooked the potatoes
0:14:42 > 0:14:45just enough to keep them whole as well, so you can still see
0:14:45 > 0:14:47the pieces of potato - you've got nice texture in there.
0:14:47 > 0:14:49Taste wise, it is absolutely spot on.
0:14:49 > 0:14:51Right amount of seasoning, particularly black pepper.
0:14:51 > 0:14:54- That is a cracking dish, well done. - Yeah, thank you, Katie.
0:14:54 > 0:14:57- Really well done.- Really, really nice. Thank you.- Really.
0:15:01 > 0:15:06- Now, what did you cook?- Hi. - Curried hash with kedgeree.
0:15:06 > 0:15:07Shall we have a taste?
0:15:07 > 0:15:10So you've used the rice, that's good.
0:15:13 > 0:15:14It's like...
0:15:14 > 0:15:18A load of flavours exploding in your mouth,
0:15:18 > 0:15:20not particularly in the order you'd expect.
0:15:20 > 0:15:25It's like a sweet and sour corned beef hash on a bed of buttered rice.
0:15:25 > 0:15:29- Thank you.- I have to say, the rice to me really does work.
0:15:29 > 0:15:32The flavour of everything else combined as a whole
0:15:32 > 0:15:35tastes really nice. Yeah, it kind of works altogether, so well done.
0:15:35 > 0:15:37- Thank you, Hussein.- Thank you.
0:15:40 > 0:15:42So, on the whole, what did you think?
0:15:42 > 0:15:44I think they have done incredibly well
0:15:44 > 0:15:47because I just picked random ingredients that remind me
0:15:47 > 0:15:49of childhood, things that I like to eat now.
0:15:49 > 0:15:53And your face was enough to clarify that actually the box was quite hard.
0:15:53 > 0:15:55- But you have to pick...- Yeah.
0:15:55 > 0:15:59..which one you like the most out of the three that you've tasted.
0:15:59 > 0:16:00Which one would it be?
0:16:11 > 0:16:12I'd have to say...
0:16:16 > 0:16:18Katie's.
0:16:18 > 0:16:21Katie, well done. You look surprised.
0:16:21 > 0:16:23- I am a bit.- Are you?!
0:16:23 > 0:16:25I like corned beef hash.
0:16:25 > 0:16:29Potatoes and corned beef and onions are just three great flavours for me.
0:16:29 > 0:16:31Really comforting, remind me of childhood.
0:16:31 > 0:16:33Well, well done, Katie.
0:16:36 > 0:16:39Round Two. In front of me, are three separate boxes.
0:16:39 > 0:16:42You'll be pleased to know I've gone shopping for the ingredients
0:16:42 > 0:16:44in these. We have got posh.
0:16:46 > 0:16:47Pasta.
0:16:48 > 0:16:50And a bird box.
0:16:52 > 0:16:56Now, Katie, because you were Alex's favourite dish of Round One,
0:16:56 > 0:17:01you get to decide not only which box you'd like to cook with but also
0:17:01 > 0:17:05which box you would like your fellow contestants to cook with.
0:17:05 > 0:17:08What would you like Adam to cook with?
0:17:08 > 0:17:09Uh...
0:17:16 > 0:17:19Adam, bird.
0:17:19 > 0:17:20Thank you.
0:17:20 > 0:17:23Which leaves two left. And Hussein.
0:17:23 > 0:17:25Is he any good at pasta?
0:17:25 > 0:17:27Or is he any good at posh cooking?
0:17:34 > 0:17:37I'm going to give Hussein pasta.
0:17:37 > 0:17:40- Hussein, the pasta box. Are you pleased with that?- Very much so.
0:17:40 > 0:17:43Which leaves you the posh box of ingredients.
0:17:43 > 0:17:46And all three of you, 50 minutes to create a dish
0:17:46 > 0:17:48to impress me this time.
0:17:48 > 0:17:50- Good luck. Collect your boxes. - No pressure(!)
0:18:10 > 0:18:12Katie chose the posh box.
0:18:12 > 0:18:16It contains halibut, prosciutto, butter beans, white asparagus,
0:18:16 > 0:18:18sea purslane.
0:18:18 > 0:18:21There is also capers, pea shoots and rosemary.
0:18:25 > 0:18:27You got to decide what everybody else is cooking,
0:18:27 > 0:18:30- which then left you the posh box of ingredients.- Yes.
0:18:30 > 0:18:32What are you going to do with it?
0:18:32 > 0:18:35- Um, I have wrapped the halibut in the ham.- Yeah.
0:18:35 > 0:18:38And I am making a butter bean
0:18:38 > 0:18:40casserole kind of thing to go with it.
0:18:40 > 0:18:42- Sounds pretty good. - It sounds really good.
0:18:45 > 0:18:47Well, Katie got the posh box of ingredients.
0:18:47 > 0:18:50What she is doing is basically wrapping that halibut with
0:18:50 > 0:18:52the prosciutto, which is the right idea, which she
0:18:52 > 0:18:54will pan-fry it to get that prosciutto nice and crisp.
0:18:54 > 0:18:56To go with that, we've got some butter beans.
0:18:56 > 0:18:59And what she has done is make a nice little casserole, a cassoulet.
0:18:59 > 0:19:01Now, the key to that is use chicken stock.
0:19:01 > 0:19:03A touch of butter to finish it.
0:19:03 > 0:19:05It has all the hallmarks of a great dish.
0:19:06 > 0:19:10- If it was me, I would steer clear from the posh box.- Really?
0:19:10 > 0:19:12Because there was a lot of ingredients in there that
0:19:12 > 0:19:14I didn't recognise.
0:19:14 > 0:19:18- Like what?- Well, I think the white asparagus.- Right.
0:19:18 > 0:19:21I think that dish could be really nice because halibut
0:19:21 > 0:19:24is an amazing fish. Capers, really good flavour.
0:19:24 > 0:19:26I wouldn't know where to start, in fairness.
0:19:28 > 0:19:30Hussein got the pasta box.
0:19:30 > 0:19:34I put in some dried cannelloni, butternut squash
0:19:34 > 0:19:37and rainbow chard, along with goat's cheese and Parmesan,
0:19:37 > 0:19:41pine nuts, sage, basil and olives.
0:19:41 > 0:19:43I love dried cannelloni. My feeling is with this,
0:19:43 > 0:19:46it goes particularly well with that butternut squash.
0:19:46 > 0:19:49That and the goat's cheese work fantastically well together.
0:19:49 > 0:19:51You stuff that inside the cannelloni, make a sauce
0:19:51 > 0:19:53and bake the cheese on the top.
0:19:53 > 0:19:55You have got a simple, wonderful dish.
0:19:55 > 0:19:59I would go with the box Hussein has got, the pasta box,
0:19:59 > 0:20:01because there is no meat, no fish.
0:20:01 > 0:20:03So essentially, I couldn't kill somebody.
0:20:03 > 0:20:05- Cos it's just veg.- Right. - JAMES LAUGHS
0:20:09 > 0:20:13- Right, Hussein, what are you doing? - Butternut squash ragu.- Yeah.
0:20:13 > 0:20:15- With pasta. That's all.- OK.
0:20:15 > 0:20:17You've got the right idea, because I did put in sage.
0:20:17 > 0:20:20- Sage and butternut squash go brilliantly together.- Thank you.
0:20:20 > 0:20:22We've got wonderful rainbow chard from my own garden.
0:20:22 > 0:20:24Oh, that is what I'm going to use.
0:20:24 > 0:20:26Yeah. You prepare it like spinach.
0:20:26 > 0:20:28Basically. You just peel it.
0:20:28 > 0:20:30- As you peel off the leaves... - Oh, right.
0:20:30 > 0:20:33The leaves you could just pan-fry, wilt in a bit of butter as well.
0:20:33 > 0:20:35- They are really pretty. - They're beautiful.
0:20:35 > 0:20:38And rainbow chard is so often underused. Are you going to stuff
0:20:38 > 0:20:41the cannelloni? Or are you just going to leave it as it is?
0:20:41 > 0:20:42I'm going to just leave it as it is.
0:20:42 > 0:20:45- I'm going to pour the ragu over the cannelloni.- Yeah.
0:20:45 > 0:20:48Let it absorb all the juices.
0:20:48 > 0:20:50Then I am going to add some of your chard on top.
0:20:50 > 0:20:52Now, Hussein got given the pasta box,
0:20:52 > 0:20:54and he's done the right idea, really.
0:20:54 > 0:20:57He has made a sauce using that butternut squash
0:20:57 > 0:20:59and some spices in there as well. The cannelloni has been blanched.
0:20:59 > 0:21:01I would like to see that stuffed the centre,
0:21:01 > 0:21:03but he has decided not to do it.
0:21:09 > 0:21:11Adam has to cook from the bird box.
0:21:11 > 0:21:15Inside, there is a chicken supreme, smoked, streaky bacon,
0:21:15 > 0:21:17and Cambozola cheese.
0:21:17 > 0:21:19There is also a savoy cabbage,
0:21:19 > 0:21:22parsnips, potato, walnuts
0:21:22 > 0:21:24and fresh tarragon.
0:21:26 > 0:21:30- What is the plan, Adam? What are you going to make?- Posh roast.
0:21:30 > 0:21:31- Posh roast?- Yeah.
0:21:31 > 0:21:35It is going to be a creamy sauce, parsnip puree, roasted chicken.
0:21:35 > 0:21:38- I've got the skin in the oven as well.- Crispy chicken skin.- Yep.
0:21:38 > 0:21:40What is the sauce made out of? What are you going to do?
0:21:40 > 0:21:43Use garlic, blue cheese, butter, cream...
0:21:43 > 0:21:46The white sauce is kind of your replacement gravy,
0:21:46 > 0:21:49- is that what we are saying?- Yes, you always have to have a sauce, for me.
0:21:49 > 0:21:50- Yeah.- I'd usually do a gravy with Marmite,
0:21:50 > 0:21:53- and we haven't got any Marmite, so...- Right.
0:21:53 > 0:21:55Is that normal?
0:21:55 > 0:21:59My mother does it, yeah. My mother does it occasionally, you know.
0:21:59 > 0:22:02See, we've got some tarragon here. This goes amazing with chicken.
0:22:02 > 0:22:05- Have you tried this? - Yeah, I think... Yeah, yeah.
0:22:05 > 0:22:08I know I am from South Wales, but I have heard of tarragon.
0:22:11 > 0:22:13Adam has got the chicken in the oven, wrapped in the bacon.
0:22:13 > 0:22:15That is colouring nicely.
0:22:15 > 0:22:18Instead of making a traditional sort of gravy or jus-style sauce,
0:22:18 > 0:22:22he is going to do a cream sauce by adding some onions to the pan,
0:22:22 > 0:22:24a bit of garlic, white wine. In went some cream.
0:22:24 > 0:22:26And we've got some cheese going in there as well.
0:22:26 > 0:22:28All of those combination of ingredients will come
0:22:28 > 0:22:31together as a nice little sauce.
0:22:31 > 0:22:33With cooking time almost running out,
0:22:33 > 0:22:37I want to show Katie a quick tip for sauce with her fish.
0:22:38 > 0:22:41I don't know whether you have used this before. You know what this is?
0:22:41 > 0:22:45- Marjoram?- No.- It doesn't smell of much, does it?- What does it taste of?
0:22:46 > 0:22:50- It tastes a bit like celery.- It tastes salty, doesn't it?- Hm.- Salty?
0:22:50 > 0:22:53- Is it some sort of sea vegetable? - It is, sea purslane.
0:22:53 > 0:22:55It is great with a simple little sauce.
0:22:55 > 0:22:58I've got some butter here, look. Right, you make this little sauce.
0:22:58 > 0:22:59So this is a little bearnaise.
0:22:59 > 0:23:02Really, really great tip to go with fish.
0:23:04 > 0:23:08- So, in we go with the capers. Like that.- OK.- A bit of lemon.
0:23:10 > 0:23:14- You throw in the sea purslane. - It is very simple, isn't it?
0:23:14 > 0:23:15You pour it on there.
0:23:15 > 0:23:18Look at the colour you get from it.
0:23:18 > 0:23:21- You get the nutty brown colour. - Yeah.- Just taste that.
0:23:25 > 0:23:26- BOTH:- Mmm!
0:23:27 > 0:23:28That is a great sauce.
0:23:37 > 0:23:40- Things are looking pretty good, don't you think?- They are.
0:23:40 > 0:23:42I like the look of Hussein's dish, though.
0:23:42 > 0:23:45You know, ahead of the game, ready, plated up.
0:23:48 > 0:23:51- That halibut looks good. - Oh, the halibut looks great.
0:23:52 > 0:23:55And your roast chicken dinner at the far end is coming together nicely.
0:23:55 > 0:23:57I'm glad I haven't had any breakfast.
0:24:03 > 0:24:06OK, stop cooking, guys, that's it. Well done.
0:24:10 > 0:24:13We are starting with Adam's dish from the bird box.
0:24:17 > 0:24:20- So, what did you cook?- So, I have done a posh chicken roast.
0:24:20 > 0:24:23- Is this parsnip puree there? - Yeah, parsnip puree.
0:24:23 > 0:24:26I usually have gravy, but I did a creamy sauce this time.
0:24:26 > 0:24:27Ladies first. Dive in.
0:24:29 > 0:24:30A bit of sauce.
0:24:33 > 0:24:35Mmm!
0:24:39 > 0:24:42I really like that dish. It tastes really rich.
0:24:42 > 0:24:47The chicken and the bacon is lovely. The sauce is really, really creamy.
0:24:47 > 0:24:48It's lovely.
0:24:48 > 0:24:50- Thank you.- Well, first of all, the chicken is nicely cooked.
0:24:50 > 0:24:53It's coloured on the outside. It is perfectly cooked in the middle,
0:24:53 > 0:24:55which is a good thing cos it kept it nice and moist.
0:24:55 > 0:24:58I love the crispy chicken skin to go with it. Great effort.
0:24:58 > 0:25:01Great tasting meal. I'd eat that, it's good.
0:25:01 > 0:25:02- Thank you very much.- Well done.
0:25:07 > 0:25:09Katie chose the posh box to cook from.
0:25:13 > 0:25:14So, what did you cook?
0:25:14 > 0:25:17I made a prosciutto-wrapped piece of halibut
0:25:17 > 0:25:19with a butter bean casserole.
0:25:19 > 0:25:21- It looks pretty fancy. - It does, yeah.
0:25:27 > 0:25:30You can still taste the fish on its own, sort of a clean taste.
0:25:30 > 0:25:34But the butter beans, in this buttery sauce, is delicious, isn't it?
0:25:34 > 0:25:36I'll tell you what, I really like it.
0:25:36 > 0:25:38I really like it cos I shopped for these ingredients,
0:25:38 > 0:25:40and this is kind of the dish that I had a mind, really.
0:25:40 > 0:25:42The fish is perfectly cooked.
0:25:42 > 0:25:44It is lovely and moist. That is so difficult when you wrap things up,
0:25:44 > 0:25:46to see if it is cooked in the middle.
0:25:46 > 0:25:48You can overcook it, particularly halibut.
0:25:48 > 0:25:52Sea purslane I absolutely love. And you kept the colour on the top.
0:25:52 > 0:25:54You know, that is a cracking plate of food.
0:25:54 > 0:25:57- You should be very pleased.- Yeah, very nice.- Thank you.- Well done.
0:26:02 > 0:26:06Finally, Hussein had to come up with something from the pasta box.
0:26:09 > 0:26:10So, what did you cook?
0:26:10 > 0:26:13I made a butternut squash ragu with chard,
0:26:13 > 0:26:14and I have drizzled it over the pasta.
0:26:14 > 0:26:17- OK. We have just got the goat's cheese over it at the end.- Yes.
0:26:17 > 0:26:20- Which is nice, all right. - It is nice and colourful.
0:26:20 > 0:26:21I really like that about it.
0:26:28 > 0:26:31It is very spicy. Wow, it has just hit
0:26:31 > 0:26:34the back of my throat. JAMES LAUGHS
0:26:34 > 0:26:37You have really gone to town with your chilli flakes, haven't you?
0:26:37 > 0:26:40No, it is very nice. And the butternut squash is nice.
0:26:40 > 0:26:41The chard is lovely in it.
0:26:41 > 0:26:44- Goat's cheese on top.- I am pleased you used the rainbow chard
0:26:44 > 0:26:47because I absolutely love it. But that lovely hint of sage...
0:26:47 > 0:26:50That sage and butternut squash work fantastically well together.
0:26:50 > 0:26:53And it's just a great bowl of tasty food.
0:26:53 > 0:26:54- Thank you.- Well done.
0:26:59 > 0:27:03The three dishes we have just tasted were tremendous.
0:27:03 > 0:27:05I'd hate to be in your position, having to judge them.
0:27:05 > 0:27:09It was a tough decision based on the three dishes that I've tasted
0:27:09 > 0:27:11cos all of which I would go back for seconds, to be honest.
0:27:11 > 0:27:14But it is up to me to decide who is today's cook of the day.
0:27:23 > 0:27:26Today's cook of the day, and well-deserved...
0:27:30 > 0:27:31..goes to Katie.
0:27:31 > 0:27:34You did the right thing with the white asparagus.
0:27:34 > 0:27:37It was just nicely cooked. It was blanched. Amazing butter beans.
0:27:37 > 0:27:39- Very moreish. - The fish was nicely cooked.
0:27:39 > 0:27:43On the whole, it was a great tasting plate of food, well done. Well done.
0:27:43 > 0:27:45Thank you.
0:27:45 > 0:27:48- You won Round One and Round Two. There you go.- Thank you so much.
0:27:48 > 0:27:52- Oh, Katie, well done. - How do you feel?- Um, surprised?
0:27:52 > 0:27:55- Overwhelmed.- Thank you very much for coming, Alex.
0:27:55 > 0:27:56Today, I've loved it, tasting great food.
0:27:56 > 0:27:58Thank you very much for coming along.
0:27:58 > 0:28:01That is all we have got time for today. Join us next time.
0:28:01 > 0:28:03We will meet three more enthusiastic home cooks,
0:28:03 > 0:28:06some more big celeb names and some more boxes of ingredients.
0:28:06 > 0:28:07I'll see you again soon.
0:28:07 > 0:28:10Bye for now. Come on over, guys. Hussein, you nearly did it.
0:28:10 > 0:28:13I tell you what, tasty plate of food. Tasty.
0:28:13 > 0:28:15Well done, boss. Well done.