All language subtitles for Hairy.Bikers.Everyday.Gourmet.S01E01.1080p.WEB.h264-POPPYCOCK

# I haven't said thanks

# For that lovely weekend

# Those two days in heaven
you helped me to spend... #

Ah, the weekend!

Time to relax, unwind,
let your hair down,

but most of all, treat yourself.

Or better still,
treat the ones that you love.

You don't have to have a fat-cat
bonus to throw a lavish lunch.

Or a deeply wonderful dinner party.
Or the world's scummiest brunch.

In fact, you can be proper skint
and still eat like a king.

And believe me,
this one certainly does.

MUSIC: "Weekend"
by Eddie Cochran

'At the weekend, you've got all
the time you need to have

'a bit of an experiment and create
gourmet meals that rock your world.

'Whether it's a lazy
Saturday breakfast,

'tea for the family,

'or the classic Sunday roast, you
can make something really special

'and have some cash left over
for your night out as well.

'And we're going to put everything
we've learned into helping

'a truly inspiring couple
put on a gourmet feast to celebrate

'a new chapter in their lives.'

You're an amazing group of people
to be around. Yeah. You really are.

'But first up, we're making
a classic top-notch recipe

'that will feed a family of four
for a tickle over £5.'

One of our favourites. It's been
dead enduring, hasn't it, this?

Oh, superb.
It's vegetarian, strangely enough.

BOTH: Agh!

But it comes in at about £1.30
a plateful.

And do you know what it is? It's
butternut-squash ravioli, with...

..crispy sage leaves
and sun-dried tomatoes on the top.

'Pasta can be the most everyday
of dishes, and loads of us

'regularly cook up a batch of
this shop-bought staple for a quick,

'easy evening meal, but it's dead
cheap to make your own AND...

'to make it gourmet.
I know what you're thinking,

'"Pasta from scratch?!

'"Are you mad?! It's a right faff!"

'But take it from us, people,
if we can do it, so can you.'

'And you don't need
loads of gubbins either.'

Homemade pasta is brilliant!

I'll use a food processor
to make the dough,

but there again,
you could do it in a bowl.

There's loads of different
recipes for pasta.

Dead easy one is one egg
per 100 grams. It's that easy.

300 grams of flour, three eggs.
Wop it up. Ball appears.

You knead it till it gets elastic,
then you make ravioli.

Oeuf.

What you do is pulse it
and then lift the ball out.

Turn your ball, pulse it. It just
makes a lighter, more even dough.

'All kinds of stuff
works for a ravioli filling.

'Spinach and ricotta, goat's cheese
and walnut, rocket and chorizo.

'The key thing to remember is not to
make the filling too liquidy,

'else your ravioli will go all soggy
when you cook it,

'spilling out all that savoury
gorgeousness.'

But it's one of those things,
if it's on the menu in a restaurant,

I will have it, no matter what
it costs, because it's good.

But when you start to think
of the cost, that's when

it becomes even more attractive
to make you own.

That'll do me nicely.
Now, it appears

I've got to knead this
for ten minutes.

Work my thumbs like that.
Heel of the hand.

You need to release the gluten.

The gluten will make it stretchy.

Once the dough is stretchy, you'll
be able to roll it out really thin.

I hate it
when people have a go at raviolis,

especially hand-bashed ones,
and they're thick.

It doesn't have to be.

'The filling is simple.

'Seasoned and cubed squash,
baked in olive oil,

'will cook evenly
for a sweet, savoury flavour.'

The butternut squash needs to roast
for about 30 minutes.

After 20 minutes,
take it out of the oven,

then I'll show you what to do
after that.

And the good thing about
this method is,

the half hour or so it will take
to make the filling,

the half hour will give this pasta
a chance to rest in the fridge.

That'll make it easier
when it's chilled to roll out.

HE WHISTLES

'Divide the dough up into four equal
chunks, wrap in clingfilm

'and pop in the fridge
for 30 minutes.

'After 20 minutes, we've added
half a chopped red onion

'coated in olive oil
to the butternut squash,

'which will add more depth
to the flavour.

'Place it back into the oven
for ten minutes.'

Right, that's due to come out now.

Right. So is my pasta. Right.

While Dave's getting
his pasta out,

all we need to do is put that
in a bowl and give it a blitz,

cos we need to make a paste,
don't forget,

because we're going to fill that
lovely pasta dough that Dave's made,

the ravioli, with this mixture.

Fantastic!

Now, I need two sheets of pasta.

One for the top of the ravioli.

One for the bottom of the ravioli.

'We don't want ravioli battleships,
we want fine

'and dainty parcels, so make sure
you roll the dough out thinly.

'This is what will make your pasta
restaurant-quality.

'Once you've rolled out

'the two sheets of pasta the same
size, you need to start assembling.

'You could use a knife or a biscuit
cutter, but it's worth buying

'an inexpensive ravioli cutter
for top-notch results.'

Now, just mark out gently.
Don't go through.

One,

two,

three.

'Mark up as many squares as you can

'and pop a dollop of filling
into each one.

'Brush in-between your filling
with water

'and lay your second sheet on top.'

And just press them down.

Now, if you get air bubbles...

here's a top tip.

Take a pin, pop it.

Squeeze the air out like that.

'Next, it's easy. Punch out
your ravioli with the stamp,

'and repeat with
your other two sheets.

'If you're lucky,
you should get about two dozen.'

While Dave's got his raviolis
absolutely mint,

I'm just going to
fry off some sage leaves,

take them out, and then in the
residual oil, in the sage oil,

I'm just going to put
some sun-dried tomatoes in,

nicely sliced, into the pan as well.
Lovely. Dead simple as well.

'Poach the ravioli
in lightly salted water

'and after about seven minutes,
they should float to the top.

'This means they're cooked perfectly

'and it's just the time
to take them out.

'Drain them off and sprinkle with
a generous handful of cheese,

'then finish with
your luscious sage,

'sun-dried tomatoes
and the infused oil.

'All that flavour for a shade
over £5 for four big helpings.'

That is a wonderful weekend supper
for the family, at £1.30 a head.

'We're off to St Helens to meet
a truly inspiring couple

'in need of our gourmet assistance.'

Andy?

All right? Pleased to me you.

Andy, how are you doing?
Good to see you. Good to see you.

Come in. This is my wife, Claire.

'We're here to help
Andy and Claire Reid

'say a big thank you to the people
who have helped them through

'the most difficult time
of their lives.

'For 14 years,
Andy served in the Army,

'and only a few months
after meeting Claire,

'he got called up for action
in Afghanistan.'

About ten days left, before we was
due to leave Afghanistan,

I went out on a foot patrol
and I stepped on an IED.

From that instant, straightaway,

there was a big, massive dust cloud
around me.

I couldn't really see anything,
I couldn't hear anything.

And I looked down and I couldn't
see my legs at that stage.

'As a result of that bomb blast,
Andy lost both of his legs

'and his right arm.'

The first thing I thought
when I saw him,

when I went into the hospital...

I mean, I could see that
he'd lost his legs and his arm,

but I just saw his face
and he was really tanned

and had long, curly hair
and it was just him, you know.

He was no different to me,
he was exactly the same person.

Just needed a bit of looking after.
You know?

I just thought straightaway,
"Well, I'm still here."

You know, at the end of the day,
I'm a survivor, I'm not a victim.

I've lost a good few friends
to IEDs, so straightaway, I thought,

I'm going to put a positive tint
on this and think,

I've set myself some goals.
One goal was to marry Claire.

I think when you love someone
that much, you know,

despite what had happened,

it just made us even closer
and even stronger.

And I knew I wanted to spend
my life with him.

'It's taken Andy and Claire

'three years of hard work
to get back on track.

'Their friends and family have been
there every step of the way.

'Now they want to
give something back,

'and look forward to their future.'

So times are changing, aren't they,
Andy? You've left the Army.

Baby's on the way.

Yeah, a big thing after being in
for 14¼ years, you know,

a big part of my life.

That identity has been
taken away from me, but we've got

the baby coming, you know, and the
future is looking good, isn't it?

Little Liam on his way.

Yeah, kind of closure
for that part of my life,

then a start to a new one.

I think this party is
kind of like celebrating the end

and the beginning, if that
makes sense? Yeah, definitely.

Fantastic. End of one life,
beginning of another. Yep.

Absolutely. Do you know what would
be really handy for Dave and I?

Can you give us some pointers
on what food you really like?

And what your mates like as well.

We did quite a bit of travelling
last year.

So we've been to Hong Kong
and Vietnam and Thailand and that,

so that's the food we like most,

and we find most difficult
to try and do ourselves.

So a bit of Eastern spice in there
as well? Yeah. Yeah.

And you've got a great Chinatown
near here, as well. Yes. Yes.

I think this is right up our street.

Cos the food you're talking about
is the sort of food

we like to cook at home. Are there
any meats you particularly like?

I'm a fan of more fish.
Sort of...prawns.

I particularly like lamb and steak.
Red meats, I really like.

What's your favourite pudding?

Something refreshing,
especially if you have a large meal,

something sort of refreshing.
Do you like chocolate?

Oh, I love chocolate.

SI LAUGHS

So, chocolate and fruit.

I think it's fair to say that

we can guarantee that
it's going to be a good day,

and we'll do you proud.

That'll be excellent, yeah,
that'll be really good.

'There will be eight hungry
guests at their celebration

'and we really need to deliver
the goods, Hairy Biker-style.'

Thai curry is fantastic.

The thing is, though,

what makes it expensive
in a restaurant is this, the spices.

Now, what you can do is
make your own spice pastes at home.

They will turn that Thai curry
into an affordable,

but real gourmet treat.

It's about the economics of scale.

'It's ideally suited to the weekend,
when there's plenty of time

'to gather together the ingredients
and spend a little of the day

'whizzing up enough paste
to last you for months.'

Right. What's that,
you megalomaniac?

It's organisation, this, mate. A lot
of ingredients in this curry paste.

I thought we'd check them off.

Now... "Four small red onions,
peeled and roughly chopped."

Four small red onions,

peeled and roughly chopped.

Say, "Check,"
so I can tick them off.

"Four small red onions,
peeled and roughly chopped."

Check. All the two fat ladies,

clickety-click,
"16 cloves of garlic."

What?!

16 cloves of garlic.

It's a fine recipe,
not bloody bingo.

Will you say, "Check,"
so I can tick it off?

Check. "12 stalks of lemongrass,

"roughly chopped."
Watch your fingers.

12 stalks of lemongrass,
roughly chopped. Check!

'The spices going in are
a classic Thai combination

'and you might notice amongst the
strong stuff are more savoury herbs.

'So eight red chillies go with
eight tablespoons of coriander,

'including the stalks,
for a full flavour.

'Then eight teaspoons of
chilli powder

'are followed by
a piece of galangal.

'Galangal is a bit like the ginger
you'd find in your local shop,

'but has a more peppery taste to it.

'This isn't a recipe,

'it's the scientific formula
for gourmet perfection.

'The list of fabulous flavours
goes on!

'Lime zest, kaffir lime leaves
and shrimp paste, check.

'Add 12 teaspoons of paprika,

'eight of turmeric and two of cumin,
check, check, check!'

"Eight tablespoons
of...vegetable oil."

Eight tablespoons of vegetable oil.
Check.

Right, a flick of the button,

a bit of swizzing around,
and out will pop a fine, big jar

of Thai red curry paste,
fresh. Check.

Alpha dog.

'There's enough here to fill
a two-litre jar,

'but make sure it's air-tight.'

Now, what you can do with
any left-over bits,

if you're not going to jar it up,
freeze it.

It freezes perfectly well and it
will keep for up to three months.

Really, in a jar,
you're looking at about a month.

That is curry paste.

That will give you the wherewithal
to make a proper gourmet curry.

'Tom Kerridge is
famed for working with simple

'ingredients at his
unpretentious pub,

'the first to be awarded
two Michelin stars in Britain.

'So today, we're watching Tom
make his set menu.

'We're hoping for a few tips
on how to make the most

'of cheaper cuts of meat when you've
got the weekend ahead of you.'

OK, main course. Pork belly.
Everyone loves pork belly.

The yield you can get from something
beautiful like this... Look at that.

..is fantastic, isn't it?
But you need a good quality pork

that's reared really well.
Nice, dry skin.

'It's a cheap cut,
but that doesn't mean

'it can't have amazing texture
and flavour.

'Tom soaks it in brine for 24 hours
so the meat stays moist,

'then cooks it slowly in a 70-degree
water bath for eight hours.'

I suppose you could do it in an oven
at a really low temperature.

So we put a bit of baking parchment.

A little bit of oil...

..and then we put the pork belly
on it, down like that.

Another bit of baking parchment on
top, and then pack it with weights.

Put that on.
It's on a low temperature,

and we'll leave it there
for about 45 minutes.

'All that weight will give the pork
an evenly cooked

'and crispy crackling,

'which will add a contrasting
texture to the dish.'

OK, guys, to serve with it,
we're going to have red chicory.

'Tom lifts the flavour
of the chicory

'by using coriander seed
and star anise.

'Spices that are indispensably
gourmet.'

It's all these flavour combinations
that a good cook can use... Yeah.

..to bring out
the best in the flavour. Absolutely.

So we've got to this point,

where it's been cooked down,
and a little bit of butter.

This, then, is just to make
another flavour.

Another thing going through.

So we're going to blowtorch it.

We're just giving it a nice,

beautiful caramelised flavour.

Almost barbecue-like flavour.

Yeah, yes.

Oh, that's superb, man.

'If you're feeling fancy at home,

'a hot grill or barbecue
would give you a similar effect.'

Blowtorch chicory.

'All those interesting flavours and
textures at work, Tom has created

'a culinary masterpiece
that doesn't bend your wallet.

'And if you've got the time
at the weekend,

'it's worth giving
something similar a go.'

And there we go, boys.

Absolutely beautiful. Pork belly
with turnip puree and red chicory.

Hey! Hey! Absolutely fantastic.

Absolutely amazing.
Big, honest food. Beautiful.

More set-menu secrets.

Thanks, mucker.

Thanks very much for coming in.

Thanks, Tom.
Thank you very much. Cheers, chaps.

Thank you. Thanks, boys!

'Tom's approach to pork belly

'has got us thinking about using
cheaper cuts of meat.'

The Sunday roast.
Now, we all know that

a big standing rib of beef,
it's expensive.

That whole leg of lamb,
it's expensive.

But with a bit of cooking and a bit
of creativity, you can have

the proper Sunday roast experience,

cos we have the time
to spend cooking properly,

that otherwise, you'd have missed
because you're skint. Exactly.

So, think cheap cuts of meat.

Cheap cuts don't necessarily mean
not good.

What they do mean is
cooking for a long time.

MUSIC: "Sunday Girl"
by Blondie

'It's not that difficult to make
a Sunday dinner to die for

'without splashing out
loads of cash.

'You just need a bit of that
weekend time to make it delicious.'

'So we're going to show you
how to make

'an amazing lemon-and-herb-stuffed
lamb using a cheaper shoulder cut,

'which is pretty economical
at around £16 for two whole kilos.'

We're going to do
a rolled lamb shoulder.

The stuffing goes
in the middle of that,

so to prep this up, all you need
to do is trim some of this fat off.

And I like to do it because it's
just the most lovely thing to do.

All I'm doing is just
taking some of the excess...

It's not that lovely.
It's a lump of dead flesh!

Are you weird or what?!
No, I like it.

It's not beautiful at all!
It's rather a gory process

that has to be gone through
to achieve bliss on a plate!

It's not! This is beautiful...
One day, you'll be on the news.

Now, at this point,
what we're going to do is,

we're going to break
seven bells of...

We're going to hit it a lot.

Just to get it absolutely even.

Before you hit it,
cover with clingfilm.

OK? And then working from...

the middle, out.

'If the meat's flat,
it'll cook more evenly.

'Hitting it tenderises it, too,
and makes it go further.

'It's a win-win, this,
so give it a good hiding.

'While Si's taking his anger out
on the meat, I'll start stuffing.'

I've got a hunk of stale bread here

and all it's fit for
is being used as a doorstop!

So I'm cutting the crusts off.

I'm going to cut it into cubes
and make a big pile of croutons.

'It's worth hanging on to bread
that's just past its best.

'It's great for croutons
and breadcrumbs,

'so bung it in the freezer.'

We're not making
super-square croutons.

This is going into the stuffing.

I'm just looking for, like,
fried crumbs, really.

'Fry off the croutons in olive oil
until they're golden brown.

'Three or four minutes
should do it.'

Whilst my croutons are frying,
take a leek.

'Chop up a trimmed leek
for your stuffing.'

Cut it into four, like that.
Look at that.

Dicing without the stress.

'With an onion and some garlic,
sweat down the leeks in a pan.'

I don't want them burnt. No.
Just sweating. Leeks and onion.

Deep-fried, by the looks of it!

'When they're all softened, you can
start to make your stuffing.'

We add two tablespoons of capers.

'Capers will add a tangy, bitter
and tart flavour to your stuffing.

'As they usually come pickled, it's
worth keeping a jar in the larder.

'They're great with fish, too.'

The zest of a lemon. Top tip -

don't take the zest off
waxed lemons.

Fresh mint. About 25 grams.

Salt and pepper.

'Spread the stuffing down the middle
of your lamb shoulder

'and you're ready to go.'

Oh, yes!

Ooh! It begins to resemble
a Sunday roast now, doesn't it?

Now we're going to truss it.

'Trussing just means tying it up.

'It helps the meat cook evenly,
keeps its shape,

'and stops all of that gorgeous
stuffing from falling out.'

That, my friend,
I think is fabulous.

'After an hour in the oven,
your masterpiece is ready.'

Look at that.
What a little belter that is.

That's an event.

'You could serve it up with
fancy boulangere potatoes,

'made of sliced spuds, layered with
onions, garlic and thyme,

'then cooked in stock
for just over an hour.

'To really finish things off,
whiz up some homemade mint sauce.

'It's a quick and easy way
to take your Sunday roast

'from contender to champion.'

And you want about
three tablespoons of fresh mint.

Right, that's about
three tablespoons. OK, top tip.

Any fresh herb, what you do...

is take a wooden spoon,
of my collection,

and just bruise it,
and that will release the oils

and the flavour out.

'Add two tablespoons
of white-wine vinegar

'and two teaspoons of sugar
and a little olive oil.

'Mix it up, et voila!
Gourmet mint sauce.'

Oh, yes.

Oh, that works.

It certainly does.

It's an event. It's a little bit of
effort, isn't it?

Oh, aye, and it makes
the weekend worthwhile.

'At only £4.50 per serving,

'go on, make your Sunday
an Everyday Gourmet one!'

'Well, it's decision time

'on the menu for Andy and Claire's
celebration dinner

'and our journey so far has
given us plenty of inspiration.

'The weather hasn't been too bad,

'so we've decided to cook alfresco
over a barbecue.

'Barbecue marinades
will give us the chance

'to combine those pan-Asian flavours
that Andy and Claire love.

'So we're cooking belly pork,
Kingy-style.

'And with Claire in mind,

'we're going to make fresh-tasting
Thai chilli and coconut prawns.

'Joined up with a spiced cumin
and coriander rump of lamb.

'For pudding,
we'll be making ravioli.

'But don't worry, this one's sweet

'and it's filled with
chocolate ganache.

'Wowsa! There are so many different

'and interesting foods here
from all over Asia.

'If we can't find the right thing
here, we won't find it anywhere.

'But where to start?'

You ever been to a Chinese
supermarket before?

I've been to one once,
but we didn't really know what

we were getting, so we just bought
a lot of random stuff.

Put it in the cupboard at home,
but we've never really used it.

The great thing about
Chinese supermarkets like this,

and all oriental supermarkets,
is that...don't be afraid to ask.

'Reet, let's get cracking.'

Here, you can get a solar-powered
cat that waves at you.

I do like them. They're brilliant.
I'm going to have one for me.

I'll put it in.

'We learn something new every time
we come to a place like this.'

I've just seen fresh water
chestnuts. Never seen them before.

I've never seen
a fresh water chestnut.

I know. Normally, it's all peeled
and sliced up for you, ready.

In a can. Yep. Come to Liverpool
for the real thing.

Pak choi's lovely.
Look how cheap this is.

You know at the supermarket,
you'll get maybe two?

Two little heads for a couple
of quid. This is £2.49 for...

You get loads, don't you? ..one,
two, three, four, five, seven.

We can't really leave it, can we?

Andy? Do you like it hot?

Yeah, a bit of a bite,
but not, like, massive.

Shall we stick to these big red
chillies, Kingy? Yeah, mate.

Is it worth getting little 'uns?
Let's get them, then we have them.

Look, they're 88p.
I mean, that's fantastic.

How much? 88p. 88p?!

88p. That's dead cheap, that,
you know.

'As we've decided to cook
belly pork for eight people,

'we're on the lookout
for a bargain.'

Down there, mate.

Oh, nice, nice, nice, right.

That's all right,
cos we can do slices, huh?

Yeah. Absolutely.

Will that go straight onto
the barbecue like that...?

Oh, no.

We're going to marinate it first.
Slice it.

And then we put it on the barbecue,
and just before it's finished

cooking, we brush it with
a cornucopia of beautifulness.

It's not very expensive
either, is it?

It really is a cheap cut of meat.
Dave and I use it a lot.

There's a couple of tips
and tricks we'll show you

to make sure you get absolutely
spot-on crackling.

But the thing is...
Oh, I love crackling.

..apart from being cheap, for the
gourmet, there are times,

if you're doing this pork,

there's no other pork will do
except belly pork.

It's the best that money can buy.

I think we're doing well here.
We're doing cracking, yeah.

'It's not just fresh products that
are cheaper in places like this,

'the dried ones are as well!'

There you go. Coriander seed.
How much are they?

Look at that. 50p. 50p?! Yes.

Need we say any more?

You know all those old jam jars
you've been washing out and keeping?

That's what the jam jars are for.

'As we've saved
so much cash on this lot,

'we've got enough in the kitty
for some more gourmet goodness.'

The Chinese supermarket

is the place that makes
good prawns affordable.

That's very true and it means that
prawns are back on the menu.

Excellent.
We want raw ones, don't we?

Cos we want all the flavour.

We want to cook with some
coconut and spices.

These are £8.20 for a kilo
of Vietnamese prawns.

There's between
16 and 20 in each box.

So three boxes would be
probably 50 king prawns.

Yeah. We've got the head
and the shells.

We can always use that
to make soup or whatever.

Three boxes of that is £26, £27.

£27 for three kilos
of the highest-quality prawn.

And that's a main event.

'Tell you what,

'we've managed to pay something
like half the price for our

'bag of prawns than you would
at an everyday supermarket.

'Which leaves plenty left over
for the lamb!'

We have a fair bit of work
to do, haven't we?

We have now, yeah. Excellent.

'We're heading back to Claire
and Andy's to start preparing

'for tomorrow's barbecue.'

What's great about barbies is
the preparation.

So you can do all of this
beforehand. Take your time, relax,

have a nice time with it,
and then, literally

when all the guests arrive,
you've got to put the barbecue on,

get it up to temperature
and cook it.

There's nothing worst than
having your guests round outside

with a beer and you're in the house

missing all the fun.
It does your head in.

He does eight cloves of garlic.
Yeah.

He's got you grafting,
what's going on?

'The key thing with the lamb
is the marinade,

'which will infuse the meat
with oriental flavours.

'It's got your usual ginger
and garlic, alongside more

'unusual oriental flavours like
ketjap, manis, mirin and plum sauce.

'The process is simple, it's about
blending those sweeter flavours

'with a contrasting savoury hit
from sesame and olive oil.'

That marinade didn't take long
to make, did it?

No, that's the great thing about it.

All the difficult bit,

all the time spent cooking,
is while you're asleep.

It all happens in the fridge.

The good thing about this
as well, the way to do this,

it saves washing up.
Yeah, I'm a big fan of that.

'Sweet flavours
really complement prawns,

'so we're making a coconut-based
marinade in a Thai style.'

Pretty soon, those prawns are going
to be swimming in a sea of flavour.

It's going to be marvellous. 'The
fresh flavours of coconut, chilli,

'galangal and lemongrass are
teamed up with a big taste hit

'from ginger,
coriander roots and soy sauce.

'These lively flavours make the
delicate prawn really stand out.'

Sometimes,
if you're going to cook pork,

there's only belly pork will do.
It's true.

And that's the time when I think
gastronomy bypasses economics.

It's cheaper, but it's better.

'The belly pork needs treating
differently to the other two.

'Rather than a wet marinade,

'a dry rub works best with
this fatty cut of meat.'

'Crushing up your sea salt,
star anise and orange zest

'in a mortar and pestle
releases all those flavours

'far better than
shredding them in a blender.'

Smell that!

'Pricking some little holes
in the underside of the pork

'lets those spices get

'really involved in the meat
for a more intense flavour.'

And what I've done is, I've just
crosshatched the belly pork,

so when we do come to slice it,

you'll get that lovely jagged
little edge.

Do you have to do that quite deep?

No, it's just quite shallow.
And cuts mean crackling.

This is not just cookery.

This is residual.

'And to stop it drying out
on the barbecue

'and boost the flavours
on your plate at the same time,

'we are pre-making an infused oil,

'from bay leaves, cloves, Szechuan
peppercorns and sesame oil.'

So really, that's the cookery done.

'For our barbecue
piece de resistance, we are making

'a truly stupendous sweet ravioli
with a chocolate-orange filling!

'How's that for original?'
It's amazing, that.

Oh, that's melted heaven. Isn't it?

The zest.

'The sweet pasta is similar
to the one we made earlier,

'but with the addition of sugar
and orange zest

'to add that sweet flavour.'

All we've got to do tomorrow is
cook that lot in the fridge,

make a salad. Whack up
some raviolis. Party!

'Best of all, these are recipes
that Andy and Claire

'will be able to make
on their own whenever they like.

'There's just one thing missing
for the perfect barbecue - beer!'

'Once upon a time, the king of
drinks was considered to be

'the preserve
of the working class.

'The more well-to-do drank wine

'and wouldn't be seen dead with
the everyman's tipple,

'and it was certainly considered
inferior for the dining table.

'But in recent years,
that's all begun to change.

'Beer is finally being
recognised as being every bit

'as sophisticated as wine -
and rightly

'celebrated as the perfect
accompaniment to much gourmet food.

'We want to make sure we get the
right stuff to match our barbecue

'so we're going to meet
a man who can show us

'how to pair the ideal beer
and food buddies together.

'The last few years have seen craft
breweries springing up all over

'the UK, which means a bigger choice
of tipple for us beer drinkers.'

And the world of beer can open up
a box of delights for the gourmet.

And we're here with our mate
Jeff Pickthall.

Now, Jeff Pickthall happens to be
a writer and connoisseur of beer.

He is the master of all things
to do with the hop.

When you fancy a beer, though,

there's nothing else
will do, will there? No.

A glass of wine
just doesn't do the thirst.

No, you can't neck it, can you?

Kingy, I've sat round a table
with you

necking various bottles of wine,
actually. You know what I mean.

It's not the same vibe.

It's the same with whisky,
you've necked that!

Jeff, do you reckon you could match
up any food with an
appropriate beer?

I could certainly have
a good go at it.

I could even find beers that go
where wine struggles.

Fighting talk, eh?

Ooh, yeah.

'To put him to the test,
we've ordered a few dishes to see

'what he matches them with.
First challenge - spicy prawns,

'which we'll be
cooking at the barbecue.

'And he's matched them with
a pilsner from the Czech Republic.'

It's light and delicate and it has
a lovely savoury quality that pairs

with the light and delicate
and savoury qualities

of the Asian prawn.

Really interesting, that, Jeff,
cos that really does work.

Cos it brings out
all the flavours

and they just perfume your mouth.

It works perfectly with the rocket.

I did get that, yeah.

It's a lager, but it's not
kind of anaemic lager.

It's got some depth and flavours.
It's savoury, isn't it?

It's that pilsner vibe, isn't it,
you know? This is all good.

It's not a bad life, is it, really?

'Well, that was pretty impressive.

'but what will he match with Andy's
favourite meat, lamb?'

Well, I've chosen a fantastic
Californian beer.

Lamb's quite a delicate flavour.

That's right. That's why I've
deliberately chosen

a beer that isn't hugely bitter
and hugely aromatic.

This is much more delicate. It is
the definitive American amber beer.

Made in heaven, isn't it?

It's absolutely brilliant.
What a partnership that is.

That makes the lamb,

and the meatiness of that lamb,
more savoury.

That's mad!

That could be the magical effect
with the carbonation of the beer.

It keeps the taste buds on the tongue
quite fresh.

There's little bubbles
forming and disappearing.

Keeps your taste buds alive.

# Watching the bubbles
in my beer... #

'Right, he's done pretty good
so far,

'but with our chocolate ravioli
in mind,

'I can't imagine he'll be able
to put

'any beer with
brownie and ice cream.'

When faced with puddings
such as we've got,

with rich, sweet,
chocolatey flavours,

adding a bit of bitterness,
we actually counter the sweetness

and it all works in harmony.

He's a harmonious talker, isn't he?

Isn't he?
So what have we got here?

We have porter,
from Denver, Colorado.

Jeff, that's 9.2. That's like wine!

Well, I'm not asking you
to drink eight pints of it.

Oh, really?

You win some, you lose some,
Dave, you know.

Thank you.
That's like a glass of crude oil.

'Porter was once the tipple
of old men in flat caps.

'This one's a gourmet bevvy,
but any stout will work well.'

It's like treacle toffee.

Yeah, there is treacle to it.

That's huge, isn't it?

Oh, it's huge.

It's certainly something you want
to sip rather than swig.

It packs a punch.

Not half.

Does the beer need the brownie,
or the brownie need the beer?

On the money, mate.

Oh.

That's amazing. That is madness.

'Well, we've slept off the beer
and today is the moment of truth!

'Andy and Claire are relying on us
to pull out all the stops
and help them

'cook their friends a celebratory
dinner that does them justice.'

'The guests are on their way,
the barbecue is fired up

'and it's time to get going.

'To go with our marinated meat,
we've made an Asian coleslaw

'with veggies from
the Chinese supermarket.'

That's a salad.

'The first course we need to
assemble is the chocolate ravioli.

'No-one will be expecting this!

'Sweet pasta with an unctuous
chocolate filling,

'which has mostly survived
a night in the fridge.'

I had to test it
to make sure it was OK.

Well, we've made a bit more
than we need.

We're going to make some truffles.
Roll them in cocoa powder. Mega.

So, Claire, Andy,
are you looking forward to it?

It'll be really great to see their
faces when they first see you guys.

They won't believe
we've helped with the cooking.

'Better get a shifty on.

'The guests have
arrived for the barbecue

'and no-one has any idea
what's in store for them.

'They think the cameras are here
for a book launch.

'Everyone here has played
an important part in Andy's recovery

'over the last three years.'

Do you owe your friends a lot?

Massively, yeah. Ian, that's coming
up, was my welfare officer
when I got injured,

so he was the one who broke
the news to my family.

I've known him for a very long time.

It must be hard work for him
travelling up

and down the country all the
time, and looking after Claire,

staying away from his own family
to make sure Claire was all right.

The thing is,
when things like this happen,

your friends really
get behind you, don't they?

And they give you massive support,
and it has been overwhelming,

the support we've had from friends
and family as well.

Yeah. We've got that many
amazing people in our lives.

Obviously, you know,
over the last few years,

everything me and Claire have been
through with being injured

and all the support Claire has
given me has been amazing,

but also, the support
from yourselves here.

That's why I've invited
you along today, really.

To make you a nice meal,
but we've not done it by ourselves.

We've got some people here
we'd like you to meet.

Brilliant!

Yeah, we've done you some
really special food.

We know you all really like
that kind of cuisine

and you're all into cooking, but
we have done it on a good budget,

what you normally have
for a barbecue, haven't we?

Oh, aye, yeah.
It's been good as well.

I'm not going to spend
a fortune on you lot.

Are you hungry? Oh, yes.

Shall we crack the starters out?
Shall we?

Come on, then. Let's get it done.

Talk amongst yourselves, we're busy.

I'm genuinely surprised at that.

'Right, we've prepped
the food already,

'so all we need to do now is apply
fire for instant happiness.

'Let's get the prawns on.'

All prawns present
and correct, skipper.

Get these served up.

I know Andy through the Army.

I was his visiting officer
and sort of tried to help out

with his family and Claire
when he was in hospital.

But I think it's flipped over
now, hasn't it?

He looks after me
more than I look after him, I think.

THEY LAUGH

Thank you, my friend.
Thank you very much.

Now, ladies and gentlemen.

This is not just a barbecue,
it's a "beer-becue" as well.
See? See what I did there?

And what we've done is, you see,

we've matched some beer to
the courses you're going to eat.

To wash it down in a wave
of perfection and gastronomic bliss.

'With our spicy prawns,
we're serving a tasty pilsner.'

It does go really well with that.

Oh, quality control
says they're lovely.

Really nice, aren't they?

'That's ten happy customers,
and they haven't even tried
our pork yet.'

It looks lovely. Oh, look at that.

That's the one.
That's the supermodel.

We want all your mates
to look like you.

That is amazing.

'Andy and his cousin Karl
grew up together

'and Karl has been with him
all the way through his recovery.

'Despite everything,

'Karl has seen Andy's passion
for life grow stronger every day.'

We're very close.
Like brothers more than cousins.

I think when you come
so close to losing it,

you just appreciate every day.

And that is the way Andy is.
So, you know, very inspirational.

It looks amazing, that lamb there,
doesn't it?

Look at that. It's perfect.

You'd think on the barbecue,
it would dry out quite a bit,

but it's kept
all of its moisture in there.

Is that marinated overnight, is it?

Oh, yeah, 24 hours, yeah.
See, he does a good barbecue.

No excuse now.
With all the spices as well,

he's got enough to last
you for the next decade.

'The bitter's certainly
gone down well with the main course.

'One last thing to serve up -
the chocolate raviolis,

'fried up
and served with a fruity sauce

'and matched to the dark beer
from earlier on.'

Can I just ask, what's the pastry?
That's pasta.

Seriously?

There's orange zest in the dough.
That's unbelievable!

When we made them
this afternoon, I thought,

"This is going to be a bit weird.
Making pasta and putting chocolate
inside it," but it's amazing.

Thank you very much.

You know the filling to the
raviolis? There was some left over.

And it makes the most amazing
handmade truffles.

So this is proper Everyday Gourmet.
Leftovers, handmade truffles.

You're just showing off now.

Yeah, I know.

I'm not saying this cos you're Hairy
Bikers, I think that was genuinely

one of the best things I've ever
eaten, thank you very much.

Well, thank you, that's high praise
indeed. Thank you.

'But today isn't
just about gourmet food,

'it's about Andy and Claire saying
thanks to those that have

'helped them through the toughest
time of their lives.'

Hi, guys, we'd like to say again,
once more,

thanks for all your support over
the last 2¼, nearly three years

that you've give to myself
and to Claire while I've been away.

It's been absolutely amazing.

We really hope today that you've
enjoyed the homemade barbecue.

Massive thanks to Dave and Si
for coming along today.

You're both really good blokes
from up North, which is amazing.

So we can get on with you really
well, and what you've done

for us today has been absolutely
outstanding, hasn't it, Claire?

It's been fantastic.
It's been incredible.

On behalf of the guys...
Thank you.

Thank you. Thank you!
APPLAUSE

You're an amazing group of people
to be around. You really are.

'You know what, mate? Our oriental
barbecue has worked a treat.

'All those flavours taste
like they're dead expensive,

'but with a bit of Hairy Bikers
know-how, we've pulled off
a gourmet bargain.'

Thanks, Andy, thank you.

'It's a small part to play
in Andy and Claire's story,

'but we hope it goes some way
to help them say thank you in style.