0:00:02 > 0:00:04Across the country, lots of us are working out what to cook tonight
0:00:04 > 0:00:08from the ingredients in our cupboards.
0:00:08 > 0:00:10To inspire you with throwing away the cookbooks
0:00:10 > 0:00:12and going back to basics...
0:00:14 > 0:00:17..we're pitting three resourceful and creative home cooks
0:00:17 > 0:00:20against one another to see what they can come up with.
0:00:24 > 0:00:27Whoever does it best will be our cook of the day.
0:00:33 > 0:00:37Ready to show they can think on their feet are today's three cooks.
0:00:40 > 0:00:44Mel, who's from Cornwall and is used to feeding hungry teenagers.
0:00:44 > 0:00:48I'm a feeder, at the end of the day. I love cooking.
0:00:48 > 0:00:51I'm hoping I don't just fall to pieces.
0:00:51 > 0:00:53I'm terrified.
0:00:54 > 0:00:57Student architect and keen cricketer Nathan,
0:00:57 > 0:00:59who's handy round the house.
0:00:59 > 0:01:01My parents sort of sway away from cooking.
0:01:01 > 0:01:02They make me cook.
0:01:02 > 0:01:03They make me wash up.
0:01:03 > 0:01:06They sort of just get me to do everything, really.
0:01:06 > 0:01:09I'm looking forward to... how my food is actually like,
0:01:09 > 0:01:10other than my mum saying,
0:01:10 > 0:01:12"Oh, yeah, it's lovely," all the time.
0:01:12 > 0:01:14And Charlotte, an Iceland travel specialist
0:01:14 > 0:01:17with a creative flair in the kitchen.
0:01:17 > 0:01:19Cooking, I am quite competitive, yeah.
0:01:19 > 0:01:21It's the one thing that I think I'm quite good at.
0:01:21 > 0:01:24I hope you don't see too much of a competitive streak in me
0:01:24 > 0:01:25but it is definitely there.
0:01:26 > 0:01:30Their first test will be to cook from a box of ingredients
0:01:30 > 0:01:32put together by today's guest -
0:01:32 > 0:01:35former JLS member turned farmer JB Gill.
0:01:38 > 0:01:41- JB.- How are you?- Welcome to The Box. - Thank you.
0:01:41 > 0:01:43Now, I'm intrigued to know what's in here, but first of all,
0:01:43 > 0:01:47- what's life like after the band? - It's been good, you know.- Yeah?
0:01:47 > 0:01:50- It's actually quite refreshing. I've had quite a busy year.- Yeah.
0:01:50 > 0:01:53- I got married, I had a son, and... - Just a little bit then?
0:01:53 > 0:01:55Just a little bit and I've been working on the farm,
0:01:55 > 0:01:57which has been a handful but very good.
0:01:57 > 0:01:59So what do you produce, then, on the farm
0:01:59 > 0:02:01- that you've got now? - Pigs, primarily.- Right.
0:02:01 > 0:02:04And you know, I've got chickens for eggs and things like that.
0:02:04 > 0:02:06- Shall we have a look?- Yes.
0:02:06 > 0:02:08Well, straight away, meat, obviously -
0:02:08 > 0:02:12- venison, and then ribs, some pork ribs.- Yes.
0:02:12 > 0:02:15Yeah, OK, all right. What are you hoping with these ingredients then?
0:02:15 > 0:02:17What dish would you like?
0:02:17 > 0:02:21- I'd probably prefer to go with the pork.- Right.
0:02:21 > 0:02:23Just because, obviously, with the time limit,
0:02:23 > 0:02:26the time restriction, it's going to be a bit more difficult to cook
0:02:26 > 0:02:28the pork than it is to cook the venison.
0:02:28 > 0:02:30OK, all right, well, we'll give it a go.
0:02:30 > 0:02:33We've got 50 minutes and you get to sit and relax round the corner.
0:02:33 > 0:02:36- Excellent.- All right, we'll see you in a bit.- Thank you.
0:02:36 > 0:02:40And I have to say, spare ribs, cooked properly -
0:02:40 > 0:02:42yeah, everybody would like that, wouldn't they?
0:02:48 > 0:02:50OK, guys, well, welcome to The Box.
0:02:50 > 0:02:53Now, you're all here to create a dish using a box of ingredients
0:02:53 > 0:02:58that's been specially selected and shopped by our special guest.
0:02:58 > 0:02:59You've got 50 minutes,
0:02:59 > 0:03:02so open your box and let's get cooking. Good luck.
0:03:07 > 0:03:11Today, in my box, I've given the contestants potatoes,
0:03:11 > 0:03:14white rice, fennel, pork ribs.
0:03:14 > 0:03:18My mum makes the best ribs in the world, tried and tested,
0:03:18 > 0:03:21so I'm hoping that someone will be able to top her skills.
0:03:21 > 0:03:23Parsnips,
0:03:23 > 0:03:24loin of venison -
0:03:24 > 0:03:26doesn't need too much seasoning.
0:03:26 > 0:03:29It should carry a lot of its own flavour.
0:03:29 > 0:03:30Cloves,
0:03:30 > 0:03:31saffron,
0:03:31 > 0:03:32strawberries,
0:03:32 > 0:03:34a cooking apple
0:03:34 > 0:03:36and brandy.
0:03:36 > 0:03:39I hope they're good, cos when I meet them, there might be a few
0:03:39 > 0:03:43things to pull them up on, if they haven't used the ingredients wisely.
0:03:46 > 0:03:49They don't have to use all of JB's ingredients,
0:03:49 > 0:03:51and to help them along, there's a store cupboard
0:03:51 > 0:03:53full of the sort of basics we might have at home.
0:03:58 > 0:04:00Mel's definitely going to cook the venison.
0:04:02 > 0:04:07Ooh, it looks like she's gone for a curry kind of dish.
0:04:09 > 0:04:12Right, Mel, this smells good over here. What are you doing?
0:04:12 > 0:04:16- I've decided to do a curry cos I like cooking curry.- Sounds good.
0:04:16 > 0:04:19So it might be criminal use of the venison,
0:04:19 > 0:04:22- which looked very beautiful. - Absolutely not.
0:04:22 > 0:04:25So, yes, venison curry, which is a bit spicy -
0:04:25 > 0:04:28so if I decant it, I'm hoping to calm it down a bit -
0:04:28 > 0:04:31and cardamom and saffron rice.
0:04:31 > 0:04:35My family's from the Caribbean, so I am partial to a bit of curry.
0:04:35 > 0:04:37I prefer a chicken curry, if I'm honest.
0:04:37 > 0:04:40I've never tried a venison curry but I'm looking forward to it
0:04:40 > 0:04:42if that's what she's going to do.
0:04:45 > 0:04:48I wouldn't normally use a really good quality meat like that
0:04:48 > 0:04:49and put it in a curry.
0:04:49 > 0:04:53And so many times, home cooks overspice stuff,
0:04:53 > 0:04:55and with the saffron and the cardamom rice...
0:04:55 > 0:04:58saffron, so often it can overpower everything.
0:04:58 > 0:05:00You've got to use it quite sparingly.
0:05:05 > 0:05:09Ha-ha, Nathan's got some soy sauce and he just poured it into a bowl,
0:05:09 > 0:05:14so I reckon he is going to do the ribs.
0:05:14 > 0:05:15Good lad.
0:05:17 > 0:05:20- This looks like a man who knows what he's doing.- Hopefully.
0:05:20 > 0:05:23I'm doing ribs, the marinade with some soy sauce,
0:05:23 > 0:05:25and done them with some honey, some chilli flakes.
0:05:25 > 0:05:28I'm going to do that with an apple and fennel salad, I think.
0:05:28 > 0:05:31OK, sounds good. So, are you a big sportsman, then?
0:05:31 > 0:05:33Yep, love my sport, absolutely love it.
0:05:33 > 0:05:34What are you into, then?
0:05:34 > 0:05:36Cricket's probably my favourite sport.
0:05:36 > 0:05:37I like to play rugby as well.
0:05:37 > 0:05:41I like to play golf, tennis... just all sports, really.
0:05:41 > 0:05:42I love the idea of competition.
0:05:42 > 0:05:45- You know there's two ways you can cook these ribs, you know that?- Yup.
0:05:45 > 0:05:48- I'm going to do them in the oven, I think.- Right.
0:05:48 > 0:05:50And they take about a good 40 minutes.
0:05:50 > 0:05:51Do you know how long we've got left?
0:05:51 > 0:05:54- About 35, so better get them in. - Yeah, get them in the oven.
0:05:57 > 0:06:00The problem is, with ribs, when you cook them in the oven like this,
0:06:00 > 0:06:02is timing, really, but they're actually quite small ribs
0:06:02 > 0:06:04so maybe these are going to be cooked in time.
0:06:04 > 0:06:07I'll be very impressed if Nathan comes up with something
0:06:07 > 0:06:10that's really good. I mean, he's only 21.
0:06:10 > 0:06:12I actually like the idea of what he's put together.
0:06:16 > 0:06:18Well, Charlotte's using a fantastic piece of venison there.
0:06:18 > 0:06:20Now, this is haunch of venison -
0:06:20 > 0:06:22it's a very delicate piece of meat to cook.
0:06:22 > 0:06:24If you overcook it, it tastes horrible, it tastes like liver.
0:06:24 > 0:06:27You must serve it rare in the middle.
0:06:28 > 0:06:30All right, Charlotte, how are we doing?
0:06:30 > 0:06:32Yeah, I think it's coming together now.
0:06:32 > 0:06:33So you've got the apple sauce there,
0:06:33 > 0:06:36- which is looking good.- Yup. - Mashed potato.- Yup.
0:06:36 > 0:06:38- Fennel?- I may not use the fennel,
0:06:38 > 0:06:40I just wanted to cook it cos it was there.
0:06:40 > 0:06:41OK, sauce?
0:06:41 > 0:06:44Yup, it's a redcurrant, wine and a little bit of chocolate
0:06:44 > 0:06:47in there, cos I think that goes really well with venison,
0:06:47 > 0:06:49personally, and I like the contrast of sweet and savoury,
0:06:49 > 0:06:51so there's a bit of savoury with the mash
0:06:51 > 0:06:53and the slightly sweet sauce.
0:06:57 > 0:06:59- Yeah.- Yeah, that's all right. - I like it.
0:06:59 > 0:07:01I've never had chocolate with venison.
0:07:01 > 0:07:03I'm not sold on what she's going to do, but, you know,
0:07:03 > 0:07:07we'll give her a little bit of leeway and see what she comes up with.
0:07:09 > 0:07:13One of the classic accompaniments with venison is a chocolate sauce.
0:07:13 > 0:07:14Now, I say chocolate sauce -
0:07:14 > 0:07:18it means that you add a small amount of chocolate to, like, a jus,
0:07:18 > 0:07:20or a fantastic red wine sauce.
0:07:20 > 0:07:22It's not chocolate sauce that you'd put on profiteroles.
0:07:22 > 0:07:25You've got to use it really, really sparingly.
0:07:28 > 0:07:31Charlotte's got her venison in the oven to roast,
0:07:31 > 0:07:33and now, I'm going to check on Mel's curry.
0:07:35 > 0:07:37It's looking all right. Has it calmed down a bit now?
0:07:37 > 0:07:39- It's looking... I think so. - Let me have a taste.
0:07:47 > 0:07:49- I think I might add some cream. - Cream...
0:07:50 > 0:07:51Poor Mel.
0:07:52 > 0:07:55How much space did you use, anyway? You used...
0:07:55 > 0:07:58Well, I used quite a bit, cos I'm used to cooking for four or six.
0:07:58 > 0:08:01Four or six on the Richter scale, or what? What...?
0:08:01 > 0:08:04- No, people, so quantities thereof. - Oh, right, people.
0:08:10 > 0:08:12Well, it's less... It's less...
0:08:12 > 0:08:13..ba-bang!
0:08:13 > 0:08:15- Isn't it? It's...- Yup.
0:08:15 > 0:08:17- It's more just like...at the moment. - Uh-huh.
0:08:17 > 0:08:20OK, let's hope it stays that way.
0:08:20 > 0:08:21Yeah, keep it more like that.
0:08:24 > 0:08:26We'll see just how spicy it really is.
0:08:31 > 0:08:34Nathan is hiding the dish, cos I told him to keep an eye on it.
0:08:34 > 0:08:37- Are you hiding this dish, Nathan? - No.- The one thing I said to you -
0:08:37 > 0:08:40keep an eye on it, otherwise it will burn the dish.
0:08:41 > 0:08:43These are the ribs. Yeah, they look pretty good.
0:08:43 > 0:08:45- Yeah.- Let's get this sauce on as soon as possible
0:08:45 > 0:08:47and then get those back in the oven.
0:08:47 > 0:08:50- Leave the tinfoil off, cos you want it to evaporate, you see?- Yeah.
0:08:53 > 0:08:54Time's almost up,
0:08:54 > 0:08:59and soon JB will be judging who has made the most of his ingredients.
0:08:59 > 0:09:02Charlotte has probably been the most creative with her dish,
0:09:02 > 0:09:07so ideas and creativity points certainly go to her.
0:09:07 > 0:09:08One minute left!
0:09:09 > 0:09:12You're not in Cornwall, now. It's not making sandcastles.
0:09:12 > 0:09:14- What are you doing? - I'm good at sandcastles.
0:09:14 > 0:09:16Mine always collapsed like that when I was on the beach.
0:09:16 > 0:09:1730 seconds left!
0:09:21 > 0:09:22Cheers.
0:09:24 > 0:09:28OK, that's your lot. Stop cooking. Step away from the hobs.
0:09:30 > 0:09:32OK, guys. Well, well done, we've got three dishes,
0:09:32 > 0:09:35all of which appear to be edible. Now, you're probably intrigued to
0:09:35 > 0:09:37know who put that box of ingredients together.
0:09:37 > 0:09:39The person is obviously a bit of a foodie
0:09:39 > 0:09:43but he's more known for being part of a hugely successful boy band -
0:09:43 > 0:09:44sold over ten million records.
0:09:45 > 0:09:47The band was JLS,
0:09:47 > 0:09:48he is now a farmer -
0:09:48 > 0:09:49it's JB.
0:09:53 > 0:09:56- How have you been? Good to see you. - I'm well, thanks.
0:09:56 > 0:09:59- How was your little room? - It was interesting. Interesting.
0:09:59 > 0:10:02- What did you think of everybody?- I thought everyone did a very good job,
0:10:02 > 0:10:05- if I'm very honest, yeah.- But we're going to start with Charlotte.
0:10:05 > 0:10:07- Nice to meet you, Charlotte. - So, what did you create?
0:10:07 > 0:10:09I created pan-fried venison
0:10:09 > 0:10:11with parsnip and potato mash - peppery mash -
0:10:11 > 0:10:14with caramelised fennel and an apple sauce,
0:10:14 > 0:10:16and there is a chocolate and redcurrant sauce to go with it.
0:10:16 > 0:10:18- Oh, my God.- I hope you like it. - You've got to try it.
0:10:18 > 0:10:21- So what do we do with the sauce? - Wherever you like. I like it,
0:10:21 > 0:10:23the contrast with the meat and the mash, but it's up to you.
0:10:23 > 0:10:25OK, we'll put a little bit on there, then.
0:10:25 > 0:10:27- Well, dive in.- Cool.
0:10:36 > 0:10:38I've never tasted venison with chocolate before.
0:10:38 > 0:10:40- It's actually quite nice.- Thank you.
0:10:40 > 0:10:42- Yeah.- Very nice. I really like it.
0:10:42 > 0:10:45Erm...I like it all, to be honest.
0:10:45 > 0:10:47Erm...apple sauce is quite sharp,
0:10:47 > 0:10:51erm...so for me, it isn't the perfect companion for the venison
0:10:51 > 0:10:54but I would eat it and finish it,
0:10:54 > 0:10:55- so, thank you, Charlotte.- Thank you.
0:10:55 > 0:10:58- Well, there you go, that's all right, isn't it?- Yeah.
0:10:58 > 0:11:00Well, first of all, for me, it's a dish that has...
0:11:00 > 0:11:02It's got everything but it hasn't got textures.
0:11:02 > 0:11:05- You've got puree, puree and sauce.- Mm-hmm.
0:11:05 > 0:11:09Having said that, the venison is absolutely perfectly cooked.
0:11:09 > 0:11:11I mean, perfectly cooked,
0:11:11 > 0:11:14and to be honest with you, that, on the whole, is a cracking dish.
0:11:14 > 0:11:16- Thank you very much. - Really well done.- Thank you.
0:11:16 > 0:11:18- So, go on.- Thank you, Charlotte.
0:11:22 > 0:11:24- Right, Nathan, meet JB. - How you doing, Nathan?
0:11:24 > 0:11:26- Hiya, nice to meet you.- You too.
0:11:26 > 0:11:28- So, you've gone for a man's dinner? - Yeah.
0:11:28 > 0:11:31What are you going to call this, then? What's the name of it?
0:11:31 > 0:11:35Sticky ribs with an apple and fennel slaw, with some chunky chips.
0:11:35 > 0:11:38- OK, all right. Chunky chips? - Yeah, they're not...
0:11:38 > 0:11:40Do you want to rename that? I swear, you're wrong.
0:11:40 > 0:11:41- Floppy chips?- All right.
0:11:43 > 0:11:45Well, it certainly looks good.
0:11:45 > 0:11:47- It does look good. - Do you want to try it?
0:11:47 > 0:11:49- I will.- You first.
0:11:59 > 0:12:02Nice. The ribs are really good, I like the sauce.
0:12:02 > 0:12:05The chips are just good with the sauce, anyway,
0:12:05 > 0:12:07and then, I really like the coleslaw, actually.
0:12:07 > 0:12:09You've got the right sweetness on the ribs.
0:12:09 > 0:12:12- What you have got, though, is quite a lot of chilli.- Yeah. JAMES COUGHS
0:12:12 > 0:12:13I mean, I like chilli,
0:12:13 > 0:12:16- but that's quite a kick, isn't it, really?- Yeah.
0:12:16 > 0:12:17It would have been nice to see them stickier.
0:12:17 > 0:12:21- Yeah.- You get that through a bit more honey, possibly, in the sauce.
0:12:21 > 0:12:23But I think on the whole, you've done a great job.
0:12:23 > 0:12:26It's quite difficult to cook those ribs and get them nicely cooked
0:12:26 > 0:12:29in time, without them burning. As a meal, I think it works.
0:12:29 > 0:12:31Absolutely, I'll eat that all day long.
0:12:31 > 0:12:33- Thank you.- There you go, well done.
0:12:33 > 0:12:35Compliments, indeed.
0:12:35 > 0:12:36- Thank you.- Thanks.
0:12:41 > 0:12:42- Mel.- Hello.- Meet JB.
0:12:42 > 0:12:44- Hi, Mel, nice to meet you. - Hi, and you.
0:12:44 > 0:12:47- What have you done with it? - I've made a venison curry,
0:12:47 > 0:12:49erm, with sticky rice
0:12:49 > 0:12:53and a fennel and apple salad, just to cut the spice.
0:12:53 > 0:12:56- Cut the spice, cos it was quite hot earlier on.- It was a bit warm.
0:13:03 > 0:13:05It's nice.
0:13:05 > 0:13:07It's the first venison curry I've ever had.
0:13:07 > 0:13:10- Yeah. - And I'd probably eat that as well.
0:13:10 > 0:13:13Cool, it's the first one I've ever cooked.
0:13:13 > 0:13:14Well, well done, well done.
0:13:14 > 0:13:17For me, I think the rice is...
0:13:17 > 0:13:19Trying to think of a friendly way of...
0:13:19 > 0:13:20- I don't think...- Soggy?
0:13:20 > 0:13:22- Yeah, a little bit, just a little bit clumpy.- Yeah.
0:13:22 > 0:13:25- Well, the curry, first of all.- Yeah.
0:13:25 > 0:13:26Erm, I really like the flavour of this.
0:13:26 > 0:13:28It shows that game really does work with curry.
0:13:28 > 0:13:31The rice, erm, you had a nice word for it.
0:13:31 > 0:13:33We technically call it knackered.
0:13:33 > 0:13:37Erm, it's overcooked. It'd be nice to see the saffron at the beginning,
0:13:37 > 0:13:40- as well. It's quite strong. You've got the strands in here...- Yeah.
0:13:40 > 0:13:41..but when you taste one of these,
0:13:41 > 0:13:43it's literally this whack of saffron,
0:13:43 > 0:13:45but I think, on the whole -
0:13:45 > 0:13:48particularly with the curry and the salad - fantastic.
0:13:48 > 0:13:50- Mmm.- Really well done.- Cool.
0:13:53 > 0:13:56- So, on the whole, what did you think?- Very well done.
0:13:56 > 0:13:58Yeah, all pretty good,
0:13:58 > 0:14:00but it's down to you -
0:14:00 > 0:14:02pick your favourite out of these three.
0:14:04 > 0:14:06Out of the three dishes,
0:14:06 > 0:14:08I would probably pick...
0:14:13 > 0:14:15..the ribs.
0:14:17 > 0:14:20Loved the ribs. Really liked the glaze that was done with it
0:14:20 > 0:14:22and it was probably the most enjoyable.
0:14:22 > 0:14:25Good job you like it, it cost me 28 quid for a new tray.
0:14:30 > 0:14:32OK, well, well done. Round two.
0:14:32 > 0:14:35In front of me are three boxes of ingredients
0:14:35 > 0:14:37that I've gone shopping for.
0:14:37 > 0:14:40We've got shellfish box,
0:14:40 > 0:14:42basic box,
0:14:42 > 0:14:44and a global box.
0:14:44 > 0:14:47Now, what I want you to do is create a dish to impress me,
0:14:47 > 0:14:52this time, but what JB has done is given Nathan the power to decide
0:14:52 > 0:14:54what everybody else will be cooking with.
0:14:57 > 0:15:00First of all, which box would you like Charlotte to cook with?
0:15:09 > 0:15:11I'll give Charlotte the...
0:15:13 > 0:15:15- ..basic box.- Basic box,
0:15:15 > 0:15:17- are you happy with that?- Yeah.
0:15:17 > 0:15:18Should be able to give it a go.
0:15:18 > 0:15:21Now, pick a box for Mel.
0:15:21 > 0:15:23I'll give Mel the...
0:15:26 > 0:15:28..shellfish box.
0:15:29 > 0:15:32- I think you might be happy with that one.- OK.
0:15:32 > 0:15:35That means you, Nathan - the global box.
0:15:35 > 0:15:37It could be from anywhere in the world,
0:15:37 > 0:15:39- so that's pot luck, really...- Mmm.
0:15:39 > 0:15:42..but what isn't, is 50 minutes to create just one dish to impress me.
0:15:42 > 0:15:44Collect your boxes - off you go.
0:15:59 > 0:16:02My global box today is inspired by Portugal.
0:16:02 > 0:16:04It has salt cod,
0:16:04 > 0:16:05sardines,
0:16:05 > 0:16:06chorizo,
0:16:06 > 0:16:08red pepper,
0:16:08 > 0:16:10kale,
0:16:10 > 0:16:12tomatoes,
0:16:12 > 0:16:13puff pastry,
0:16:13 > 0:16:14a vanilla pod,
0:16:14 > 0:16:16rice,
0:16:16 > 0:16:17black olives
0:16:17 > 0:16:18and bay leaves.
0:16:20 > 0:16:24For me, it's just a fantastic selection of ingredients.
0:16:24 > 0:16:26You've got salt cod, which is brilliant to use,
0:16:26 > 0:16:29often poached, as well...
0:16:29 > 0:16:32and when you get sardines, and they're absolutely fresh
0:16:32 > 0:16:35like this, you have to use them, because they are so delicious.
0:16:39 > 0:16:42- Nathan, how are you doing? - I'm OK, at the moment, I think.
0:16:42 > 0:16:43Do you know which country you're from?
0:16:43 > 0:16:45Portugal, I'd guess.
0:16:45 > 0:16:47Do you know what these are?
0:16:47 > 0:16:50Erm, not a clue but it's the fish that I'm going to be using.
0:16:50 > 0:16:53- Right, what are you going to do with?- Pan-fry it.- Pan-fry it?- Yeah.
0:16:53 > 0:16:54You know what it is, first?
0:16:54 > 0:16:56- No.- It's salt cod.
0:16:56 > 0:16:58- So it's rock hard when it's salted. - Yeah.
0:16:58 > 0:17:00But then, what you do is you soak it overnight
0:17:00 > 0:17:01and it softens it back again.
0:17:01 > 0:17:04Traditionally, what you would do is poach this in milk,
0:17:04 > 0:17:06and that's why I've put in there the bay leaves, as well,
0:17:06 > 0:17:08but poaching is probably a good way to do this.
0:17:08 > 0:17:10- OK.- All right? And you've got the sardines.
0:17:10 > 0:17:12I'm probably not going to use them, to be honest.
0:17:12 > 0:17:14I think I'm just going to go with the salt cod.
0:17:14 > 0:17:16Nathan, this is so difficult to find.
0:17:16 > 0:17:19I've gone out shopping for these. Look at these beautiful sardines.
0:17:19 > 0:17:22Are you going to leave them in there? Look at them, look at them.
0:17:22 > 0:17:24I'm not sure how to prepare them, so...
0:17:24 > 0:17:26You put them on the board like that,
0:17:26 > 0:17:29then you press down here.
0:17:31 > 0:17:34Like that, and then you flip it over,
0:17:34 > 0:17:36and peel out the bones, so it all comes out.
0:17:36 > 0:17:38Brilliant.
0:17:38 > 0:17:41- See that?- Yeah, that's good, very nice. I'll definitely use that.
0:17:41 > 0:17:44Nice bit of colour. So what's the plan? What are we going to make?
0:17:44 > 0:17:47Erm, so I've got chorizo, olives, I was going to use that,
0:17:47 > 0:17:49and make...use the tomatoes,
0:17:49 > 0:17:51make my own tomato, kind of, sauce to go with it.
0:17:51 > 0:17:53- Now, have you been to Portugal or not?- Yes, I have, actually.
0:17:53 > 0:17:56- That's good, that helps, doesn't it? All right.- Yeah, it's a help.
0:17:56 > 0:17:58- I go every year.- You go every year?
0:17:58 > 0:17:59Yeah, so that's simple, isn't it?
0:17:59 > 0:18:01That's a walk in the park, then. See you later.
0:18:01 > 0:18:04- I'm expecting great things here. - Well, I'll do my best, yeah.
0:18:07 > 0:18:10Now, what he's actually decided to do is poach the salt cod -
0:18:10 > 0:18:11that's the best way to cook it -
0:18:11 > 0:18:13and basically, make a little sauce,
0:18:13 > 0:18:15a little spicy sauce with the tomatoes.
0:18:15 > 0:18:17Now, those ingredients work fantastically well together,
0:18:17 > 0:18:19but really, the shining light for this -
0:18:19 > 0:18:22you must put on those lovely sardines.
0:18:22 > 0:18:24This has the hallmarks of a great-tasting meal.
0:18:29 > 0:18:31Nathan gave the shellfish box to Mel,
0:18:31 > 0:18:34which contains hand-dived scallops,
0:18:34 > 0:18:35black pudding,
0:18:35 > 0:18:37cauliflower,
0:18:37 > 0:18:38frozen peas,
0:18:38 > 0:18:39rocket,
0:18:39 > 0:18:41banana shallots,
0:18:41 > 0:18:42Parmesan
0:18:42 > 0:18:43and chives.
0:18:46 > 0:18:49You see, the shellfish one, to me, really,
0:18:49 > 0:18:52- is probably the best ingredients of the lot.- Mmm.
0:18:52 > 0:18:54Cauliflower works amazingly with the scallops,
0:18:54 > 0:18:56it works fantastic with the black pudding.
0:18:56 > 0:18:58There's so many different dishes you could do with that one.
0:19:01 > 0:19:03- All right, then, Mel.- Hello. - What are you up to?
0:19:03 > 0:19:07Erm, so, I'm going to fry off my shallots and garlic,
0:19:07 > 0:19:10ready to do something with white wine and cream, I think.
0:19:10 > 0:19:12- OK.- Erm...
0:19:12 > 0:19:17and then, pan-fry the scallops and the black pudding,
0:19:17 > 0:19:20erm, and do something cunning with the peas.
0:19:20 > 0:19:22Now, these are hand-dived scallops, any idea of how...?
0:19:22 > 0:19:25- What to do with these fellows, over here?- Not a scooby clue.
0:19:25 > 0:19:26All right.
0:19:26 > 0:19:30They're very simple to prepare. What you do need is a table knife.
0:19:30 > 0:19:32Now, so many times you'll prepare it with these.
0:19:32 > 0:19:34Never, ever prepare scallops with these
0:19:34 > 0:19:36cos you'll basically cut your hands.
0:19:36 > 0:19:40- So, table knife, there's a round side and a flat side.- Uh-huh.
0:19:40 > 0:19:42You insert the knife and scrape along the top.
0:19:42 > 0:19:43So, when you do this,
0:19:43 > 0:19:46you go right along the top till you get to the edge, and it opens out.
0:19:46 > 0:19:49Then, you take the underside of the knife,
0:19:49 > 0:19:51and all the time, you're scraping along the shell,
0:19:51 > 0:19:54cos otherwise the meat sticks to the shell,
0:19:54 > 0:19:56and then, the whole scallop just comes away.
0:19:58 > 0:20:01Like that, and then you pick out all the gubbins,
0:20:01 > 0:20:03like that.
0:20:03 > 0:20:04Trim that off.
0:20:04 > 0:20:07Quick wash, just in case there's any sand in there,
0:20:07 > 0:20:09and then that can sit back in the shell, all right?
0:20:09 > 0:20:12- Thank you very much. - Am I done now?- Yes, Awesome.
0:20:12 > 0:20:14- Brilliant. - And they're about £2.50 each,
0:20:14 > 0:20:16and me being a Yorkshireman, that's very expensive,
0:20:16 > 0:20:18so be careful with them.
0:20:21 > 0:20:23Well, first of all, wherever possible with scallops,
0:20:23 > 0:20:25you must buy them as fresh as possible.
0:20:25 > 0:20:29Frozen scallops, the tendency is they absorb all the moisture,
0:20:29 > 0:20:31and then they dump that moisture out in the pan,
0:20:31 > 0:20:34so you need to make sure they're really well defrosted,
0:20:34 > 0:20:36they're dried off before they go into the pan.
0:20:36 > 0:20:39Either way, you need to make sure the pan is very, very hot
0:20:39 > 0:20:40before you pan-fry them.
0:20:44 > 0:20:48Finally, Charlotte's got my basic box, which contains...
0:20:48 > 0:20:50tinned peaches in syrup,
0:20:50 > 0:20:52frozen raspberries,
0:20:52 > 0:20:53oats,
0:20:53 > 0:20:54custard powder,
0:20:54 > 0:20:55natural yoghurt
0:20:55 > 0:20:57and some hundreds and thousands.
0:21:00 > 0:21:02Well, if you were looking in the cupboard
0:21:02 > 0:21:03and you did find tinned peaches in there,
0:21:03 > 0:21:06and are looking for inspiration, my best advice is give me a bell,
0:21:06 > 0:21:09cos I'll just come round and eat them, anyway, cos I love the things.
0:21:11 > 0:21:14All right, there, Charlotte? There wasn't a lot in there.
0:21:14 > 0:21:15What are you going to do?
0:21:15 > 0:21:18Well, it looks like a mixture between the ingredients
0:21:18 > 0:21:20- for peach Melba and cranachan. - Right.
0:21:20 > 0:21:23So I'm going to make a fusion peach Melba and cranachan,
0:21:23 > 0:21:25- and something...- OK, that...
0:21:25 > 0:21:27- Obviously, part of that is from Scotland.- Yeah.
0:21:27 > 0:21:32Cranachan, which has got whisky, toasted oats, and the raspberries.
0:21:32 > 0:21:34- Yeah.- What else is happening? You've got...
0:21:34 > 0:21:37So, I've been making a biscuit to make a biscuit crumb,
0:21:37 > 0:21:41and also, I like making sort of ramekiny desserts,
0:21:41 > 0:21:44sort of layered things in ramekins, I quite like that,
0:21:44 > 0:21:46sort of, lots of different layers. Erm...
0:21:46 > 0:21:48What about the tinned peaches?
0:21:48 > 0:21:50Cos these are just fab.
0:21:50 > 0:21:52Don't you remember having tinned peaches as a kid?
0:21:52 > 0:21:55- Oh, I used to love tinned peaches. - Oh, when you were ill. Oh.
0:21:55 > 0:21:57- CHARLOTTE LAUGHS - School puddings.
0:21:57 > 0:21:58Brilliant, thank you.
0:21:58 > 0:22:00Oh, the best.
0:22:00 > 0:22:02You see, if you just done that in a bowl...
0:22:02 > 0:22:04- Sorry, next time.- So you don't need your fancy biscuits,
0:22:04 > 0:22:06just a few tinned peaches in a bowl - done.
0:22:10 > 0:22:12What she's created is these little biscuits,
0:22:12 > 0:22:14and she's creating, like, a little tower.
0:22:14 > 0:22:16A combination of a classic peach Melba -
0:22:16 > 0:22:21that classic, classic dessert that you should never mess with -
0:22:21 > 0:22:24mixed together with another classic dessert from Scotland, cranachan,
0:22:24 > 0:22:26which you should never mess with.
0:22:26 > 0:22:28And we've got these two colliding on a collision course
0:22:28 > 0:22:30together in a ramekin,
0:22:30 > 0:22:31but it might work.
0:22:39 > 0:22:41So, one minute left. One minute!
0:22:44 > 0:22:47I think Mel's smiling, now. Doesn't look flustered at all.
0:22:47 > 0:22:50- And we've got salt cod, look. - Lovely.- I mean, that...
0:22:50 > 0:22:51It is fantastic.
0:22:51 > 0:22:54I think Nathan's got a very cool exterior but...
0:22:54 > 0:22:55He's got a mucky bench,
0:22:55 > 0:22:57- I know that for a fact. - JB LAUGHS
0:23:00 > 0:23:02OK, that's your lot. Stop cooking!
0:23:02 > 0:23:03Step away from the hobs.
0:23:06 > 0:23:11Charlotte had to create a dish from my basic box.
0:23:11 > 0:23:12What did you do?
0:23:12 > 0:23:14Erm, it's fusion -
0:23:14 > 0:23:17cranachan, peach melba,
0:23:17 > 0:23:19with some hundreds and thousands,
0:23:19 > 0:23:21because I felt like you'd be sad if I didn't use it.
0:23:21 > 0:23:23- Well, we got to taste this, haven't we, really?- Yes.
0:23:33 > 0:23:34I like it.
0:23:34 > 0:23:38- I would have liked a little bit, like, more of the biscuit...- Yeah.
0:23:38 > 0:23:40- ..cos that tasted really good. - Mm-hmm.
0:23:40 > 0:23:41Erm, but, yeah, do you know what?
0:23:41 > 0:23:44I've got to take my hat off to you because if I'd had that box,
0:23:44 > 0:23:47- I wouldn't have known what to do with it.- Thank you very much.
0:23:47 > 0:23:50- So, well done.- It's interesting...
0:23:50 > 0:23:51cos it's not what I had in mind.
0:23:51 > 0:23:57You managed to, sort of, fuse two dishes together in a pot,
0:23:57 > 0:23:59from different sides of the world.
0:23:59 > 0:24:00Has it worked?
0:24:01 > 0:24:03Kind of, individually.
0:24:03 > 0:24:06I shall remember that dish, put it that way. I shall remember it
0:24:06 > 0:24:09and I'm glad you used the hundreds and thousands on the top,
0:24:09 > 0:24:10- but well done.- Thank you.
0:24:10 > 0:24:11Well done.
0:24:17 > 0:24:21Nathan chose to create a dish from my global box.
0:24:21 > 0:24:24Right, Nathan, what did you do?
0:24:24 > 0:24:27I've done poached salt cod and sardines,
0:24:27 > 0:24:30and I've done it with a Portuguese sauce with
0:24:30 > 0:24:34black olives, chorizo, and I've served it with some kale.
0:24:34 > 0:24:36- Are you pleased with it? - Erm, I've given it a go,
0:24:36 > 0:24:41I've never cooked sardines or salt cod before but...
0:24:41 > 0:24:42I hope you enjoy it.
0:24:49 > 0:24:50Nice.
0:24:50 > 0:24:53- You just like everything, don't you? - Well, the only thing...
0:24:53 > 0:24:58the only thing for me is that the salt cod's still a little bit salty.
0:24:58 > 0:25:00I think the kale is really nicely cooked.
0:25:00 > 0:25:03The cod could have done with about another five minutes,
0:25:03 > 0:25:06four or five minutes in the pan, really. It's quite a thick piece.
0:25:06 > 0:25:09Having said that, the sauce is fantastic.
0:25:09 > 0:25:10Sauce is absolutely good.
0:25:10 > 0:25:13You can tell you've cooked that before, but for me -
0:25:13 > 0:25:16so glad you cooked it - it's the sardines.
0:25:16 > 0:25:18- Thank you. - Cos when you cook them like that,
0:25:18 > 0:25:20and you've got the skin nice and crisp as well.
0:25:20 > 0:25:22They are perfectly cooked, exactly what you want.
0:25:22 > 0:25:25I think a great effort, considering you'd never cooked
0:25:25 > 0:25:27- most of this before, so well done. - Thanks very much.
0:25:31 > 0:25:35And finally, Mel has created a dish from my shellfish box.
0:25:35 > 0:25:37What did you do?
0:25:37 > 0:25:40So, I've pan-fried the scallops and the black pudding,
0:25:40 > 0:25:43pickled the cauliflower, pea puree,
0:25:43 > 0:25:47and then a shallot, white wine and cream sauce.
0:25:48 > 0:25:50OK.
0:25:50 > 0:25:51How's that?
0:26:01 > 0:26:04I've never really tasted black pudding before,
0:26:04 > 0:26:06and it went quite well with it, so well done.
0:26:06 > 0:26:09I like the cauliflower,
0:26:09 > 0:26:12and the scallops. The scallops are all right.
0:26:12 > 0:26:13It's fantastic.
0:26:13 > 0:26:15- OK.- Really, really fantastic.
0:26:15 > 0:26:17I'll tell you the reason why.
0:26:17 > 0:26:18Black pudding is perfectly cooked.
0:26:18 > 0:26:20It's gone in the pan, and almost out of the pan.
0:26:20 > 0:26:24- Nice hot pan, it's not dry - it's exactly what you want.- Yeah.
0:26:24 > 0:26:26The combination of the cauliflower and the black pudding.
0:26:26 > 0:26:29Married even better is that sauce.
0:26:29 > 0:26:32- That is fantastic with everything else.- OK.
0:26:32 > 0:26:34- That's a really, really tasty dish. - Thank you.
0:26:34 > 0:26:36And that's just made my life a lot harder,
0:26:36 > 0:26:38because I get to choose today's cook of the day
0:26:38 > 0:26:42based on the three dishes that I've tasted, and...
0:26:42 > 0:26:45Yeah, having tasted that, I need some thinking time to do.
0:26:45 > 0:26:47- Cheers.- Well done.- Thank you.
0:26:50 > 0:26:53So, JB, you've done MasterChef, do you fancy having a go, or not?
0:26:53 > 0:26:55Erm, to be honest,
0:26:55 > 0:26:58- I probably would have been a little bit out of my depth today.- Really?
0:26:58 > 0:26:59A little bit, yeah.
0:26:59 > 0:27:02I take my hat off to each of the contestants. You did a good job.
0:27:02 > 0:27:04Yeah, well done to you all.
0:27:10 > 0:27:12On the basis of what I've just tasted...
0:27:13 > 0:27:16..the cook of the day for me...
0:27:19 > 0:27:21..based on those three dishes...
0:27:27 > 0:27:28..is you, Mel.
0:27:28 > 0:27:31- Thank you.- Well done. - Thanks very much.
0:27:31 > 0:27:33The black pudding was nicely cooked, and those scallops,
0:27:33 > 0:27:36you certainly knew how to cook them because they were fantastic.
0:27:36 > 0:27:40- It's all about the taste, and that dish tasted fantastic.- Thank you.
0:27:40 > 0:27:43You get this to take back to Cornwall with you, so well done.
0:27:43 > 0:27:45- Thank you.- And thank you, JB, as well.- Thank you.
0:27:45 > 0:27:48Thank you for coming along, and no doubt we'll see you
0:27:48 > 0:27:50- on a bigger farm somewhere in the future.- Absolutely.
0:27:50 > 0:27:52Nathan, Charlotte, come on over.
0:27:52 > 0:27:54- Commiserations, but, you know, good effort.- Thanks very much.
0:27:54 > 0:27:56- Portuguese food, there you go. - Well done.
0:27:56 > 0:27:58- Good effort, well done.- Thank you.
0:27:58 > 0:28:00Thank you for watching. Join us again next time.
0:28:00 > 0:28:02We're going to meet three more great home cooks,
0:28:02 > 0:28:03some more big celebrity names
0:28:03 > 0:28:05and some more boxes of ingredients to cook with.
0:28:05 > 0:28:07I'll see you again soon. Bye for now.