All language subtitles for Hairy.Bikers.Everyday.Gourmet.S01E03.1080p.WEB.h264-POPPYCOCK

You see, indulging yourself
shouldn't just be kept
for birthdays and Christmas.

In these times of austerity,
we believe you should treat yourself
and the ones you love

a little bit more, not less.

We want to show you that delicious,
quick gourmet food
needn't break the bank.

Cheers.

We all deserve to be spoiled
and today's show is about indulgent
entertaining, but on a budget.

It's about stretching
those common or garden ingredients,
feeding more people for less.

But at the same time giving that
food an incredible gourmet makeover.

And we're going to use
our gastronomic skills to help
a lifeboat volunteer thank his crew

with a first-class meal.

CHEERING

Gourmet food doesn't have to be
difficult. When you understand the
potential of everyday ingredients,

it's a doddle. And our first recipe
is as simple a supper
as you can get.

This is what it's all about.
One night in Vienna we sat listening
to the pianist at the Central Cafe

and he cooked us a Wiener Schnitzel
with potato salad and it was a meal
worthy of a king.

But it was a king's ransom
in terms of how many krone it cost.

But we're making ours
for a fraction of the cost.

This lemon and thyme pork schnitzel
with potato salad will feed
four adults for just seven quid.

Ja, der schnitzel!
Making meat go further
than you thought humanly possible.

But there's no need to waltz around
this one. Oh, no.

It's a pork schnitzel, cooked
like a classic Wiener Schnitzel.

The Viennese traditionally use veal
for schnitzels. We're using pork

and you want to use the leanest,
most tender cut of meat.

This is a pork loin chop.

The thing about a schnitzel is
it's beaten and it's beaten big.

So that chop is going to end up
about that size.

First off, trim all the fat
off that pork chop.

'Pork loin is better suited to
frying than a fattier cut, but you
have to be careful not to overcook.

'Schnitzelling is quick,
therefore the perfect method...'

Take the clingfilm, place it
on your board. In the centre of
that, place the trimmed escallop.

To beat the pork out, it's a matter
of choice which weapon you use.

You could use the rolling pin
or the hammer.
Either of them will work!

'Easy, tiger.'

I'll use the hammer.

Shall we do it in the style
of Johann Strauss?

BLUE DANUBE:
# Na na na na na

# Na na na na na

# Na na na na na
Na na na

# Na na na, na na, na na
Na na na! #

Look at that.
That's enough to cover any platter.

Many, many cultures have a version
of schnitzels. My wife's Romanian
and we eat a lot of these at home.

You can do this with chicken.
Chicken thighs are very good,
chicken breasts.

It's one way of making a chicken
breast serve two. You don't feel
deprived. The Italians eat this.

They have pasta first, maybe,
and you really fill up on pasta

so that when the meat comes, because
that's the most expensive thing
on the table, the protein,

you have a small portion of that.
It's a really nice way of doing it.

'Our potato salad is dead easy.
Mix steamed new potatoes
with mayonnaise,

'creme fraiche,
capers, gherkins and lemon juice.
These astringent flavours enliven

'an otherwise pedestrian potato
salad and make a delicious contrast
to the pork's fatty sweetness.'

All I'm doing for a little bit of
colouring is put some lemon zest
in it to complement the lemon juice.

Into the potato salad
we're going to put some parsley.

'Next you need to dress up your pork
in a tasty tuxedo
of gorgeous fantasticness.'

Crumbs. Ready-made egg
straight from the hen.

We've taken something quite humble
and we're doing
a proper gourmet meal

so I'm even going to sieve the flour
I'll use to dust the meat.

I don't want floury crumbs.
I want this to be the most perfect
schnitzel that you've ever seen.

Let's strip some thyme.
We only want the leaves.

All these little tricks make that
humble piece of pork that's been
stretched beyond believability

really tasty.

'To the breadcrumbs and thyme,
add the zest of half a lemon,

'some Parmesan
and then season it well.

'These punchy ingredients
enhance the flavour
of an otherwise plain coating

'and because you don't need
a huge amount, they cost pennies.'
First, flour.

Very carefully all over.
Now the egg.

Then the crumbs.
'Bread that's a few days old
is perfect for making breadcrumbs,

'so don't bin those odd slices
that are just past their best.
Freeze them!'

I think we're there, mate. We are.

'Now the key to a good schnitzel
is in the frying.

'The oil is at the correct
temperature when a cube of bread
browns and crisps in 30 seconds.'

And...there we go.

Lovely. We're talking
about two minutes each side.

'To complete those punchy flavours,
finish off with a handful
of peppery watercress.'

Right. Huzzah!

The nice thing about a schnitzel is
because it's been beaten to death
it's tender. Yeah.

It's good. It is good.

What we're saying is
a little bit of creativity, a little
bit of care and you're there.

And there you have it -
a gourmet schnitzel
to wow your dinner guests.

All for under two quid a head!
You cannot get better than that,
can you?

Us Bikers believe there is no better
way to indulge the ones you care
about than with a slap-up meal.

And we want to bring
delicious gourmet flavours
to some inspirational people

who deserve a treat.

So we've come to Exmouth
to meet Roger Jackson,

who wants us to help him cook
an indulgent lunch for the lifeboat
volunteers he works alongside

as a way of thanking them for their
courage, teamwork and dedication.

I actually joined in November, 1998,
so I've been 13 years
being part of the team here.

You're on call 24 hours a day,
365 days a year.

You never quite know
when your pager is going to go off.

As a team, as a family,
we all work together.

It's that bond together,
that family,
that gets the job done right.

Roger was awarded a medal for
gallantry following the rescue of
four teenagers from a capsized boat

last October. The weather
was absolutely horrendous.

It was howling gales, really rough.

These poor lads had gone out
and flipped it over.

So we actually went out into really
big seas. We were climbing and
climbing these waves to get to them.

We had to do it four times.

If we'd left it, those lads
would have gone into an area
where we couldn't have got to them.

They were very lucky lads.

It was a big shout and I can't
stress how difficult it was.

For me to be able to say thank you
to the crew, as a surprise, is going
to be the most amazing thing.

'Exmouth is a small town so Roger's
taking us to the only place
that won't announce our arrival

'and ruin the surprise.

'Out to sea!'

We're safe with him. Oh, aye.
Our Rog? He's good, isn't he? It's
like St Christopher in the flesh.

'It's also the exact spot
where the rescue took place. It
couldn't be more different today.'

How many of your lads
were involved in the rescue?
Basically, we had three shore crew.

And then two volunteers, plus
myself. And then the all-weather
lifeboat was launched behind us

to back us up. They thought we were
going over as well. Big team effort.

'We'll be cooking for all the crew
involved and their partners,
12 in total.

'Unbeknownst to them, the two men
on the lifeboat with Roger that day
are also up for an award.'

Basically, we've got Vellums,
the one down from a medal,
for Max and for Andy.

They don't actually know
they're getting it. It'll be
a massive surprise with the meal.

The only thing is that we need to
work out what the flamin' Nora
we're going to cook!

It's obvious, innit? It's got to be
seafood. Got to be fish, I think.

Men of the sea, lads of the sea,
and I think to give them something
special back,

and also local stuff as well,
would be really good. This is
a cookery challenge we'll enjoy.

'So a fishy theme is our starting
point, but it's got to be more
than just a fish supper.'

Nothing defines indulgence
on a budget like a value for money
set lunch

and there's no better way than
to borrow from the expertise
of a Michelin-starred chef.

So we're in Edinburgh
to see Mr Tom Kitchin.
Itchin' to meet the Kitchin!

To find out what's in his seasonal
and regional larder. You ken!

Tom and his wife Michaela opened
their waterside restaurant in 2006.

They're passionate about using
seasonal Scottish produce and use
ingredients found on their doorstep.

Not only does this produce the best
flavours, it's economical, too.

Tom has developed a way of getting
the best value from his food,
so we want to know his secrets.

Hello! Hey, Tom,
how are you? Good to see you.

'We're going to help Tom
and his team prepare two starters
from his lunchtime set menu.

'Langoustine ravioli
and mackerel escabeche.'

I've got some amazing produce today,
the best in Scotland. I've got
mackerel, just caught, line-caught.

I've got creel-caught langoustine.

Have you made raviolis before?
Oh, yeah. Yeah. Easy.

'Nothing goes to waste here.
Tom is a master of making the most
of his ingredients.

'Every scrap will somehow
find its way into his dishes,

'upgrading their colours
and flavours.'

Who's going to fillet the mackerel?
Dave. Dave? I tend to fillet.
Kingy's more brutal.

I don't want any waste.
Take it off the bone, perfect.
Me? Waste? Never. Never, no.

If there's a gram of mackerel left
on the skin, fire me. I will.

The mackerel fish is one of
the most underrated fish around.

It's incredibly good value.
Very versatile. You can have it raw,
you can have it cured, smoked,

cooked in an escabeche like today.

Now... Look at that!
Look at that. Bloomin' heck!

What's really important here is
that this is a very, very expensive
ingredient.

I have to charge a lot of money
to use produce like this.

'It's worth splashing out
occasionally and using gourmet
ingredients where it really matters.

'The expensive tail goes into Tom's
a la carte menu. The rest becomes
ingredients for his set menu.'

In here we've got these claws. We'll
take the claws off and take out the
claw meat for langoustine ravioli.

It's using this incredibly pristine
ingredient, but utilising it all.

The carcase and the head
we'll use to make a bisque as well.
Nothing gets wasted.

That'll take a while.
I'm not going to pick them.
I'm going to cut them.

I don't mind what you do,
as long as it's fast, big man.

'Langoustines are part
of the lobster family.

'As a rule of thumb, the colder
the waters in which they are fished,
the better their flavour,

'so Scottish langoustines
are particularly sought after.

'My job is to fillet the mackerel
and Tom's very particular
about how it's done.'

When you fillet it, you want
the knife really tight to the bone.
No wastage, OK?

What a lot of people don't realise
is on a mackerel fillet
there's a little piece of clingfilm.

It's really tough, that. Yeah.
You don't want to eat that.
Look at that.

'Oh, Tom's a tough act to follow.
It's not just knowing how to cut it.

'It's understanding the anatomy
of this humble fish. Only then
can you get the most out of it.'

Instead of going that way,
go that way. See all that meat there
Yes. That's going in the bin.

And that's money. Aye.

'Oh, my filleting skills
are clearly not up to scratch.

'Kingy's making good progress
though.

'Geordie swot!'

You're like a steam train, big man,
just piling through it.

Stop sucking up. I'm not sucking up.
What's that?

I'm just getting this bit off here.
That's smashing. Trig!

Put that in the wastage book there.

What? Oh, man, that's it.
We've lost money now!

Done, chef. Done? Excellent.

"Done, chef!" All he's done
is rip the heads off a few prawns.

I've got a seven-stage process
here. I've only messed one up.
That's one.

You've hidden the other ones
at the bottom.

No, I was going to put this
at the bottom, but I thought
I can't tarnish your reputation.

"Tom Kitchin loses his Michelin
star for want of wanton mackerel!"

"Wanton mackerel?!"
LAUGHTER

'Ideas like using claw meat
for the ravioli is just the tip
of the iceberg for Tom.

'His "no waste" policy
not only saves money,

'it also means thinking
outside the box when it comes
to creating new dishes.'

You know when you get
a female lobster... Yes. Yes.

When you open up the head...
It's full of... Green coral.

What we call lobster coral.
Which is just beautiful. Beautiful.

So again, nothing in the bin.

So we have the lobsters
on the a la carte. Right.

We keep the green coral from
the lobster. That's what's coloured
the pasta? We put that in the pasta.

Once we cook it, it goes a beautiful
red colour like a lobster. Fantastic

'This is a great way to stretch
a luxury ingredient
and Tom is the pasta master,

'but like his magical langoustine
ravioli, he's full of surprises.'

Get off! Right, another wee trick,
right? Right.

Oh, no!

Right, use that to spray there.

You spray it with water, so you
don't have to go round with the eggy
wash and everything. Exactly.

'The filling is a mixture
of fish, cream and herbs

'with the meat from the langoustine
claws claiming the starring role.'

Oh, right, so you're spreading it.

We want that thin.
We want that pasta thin now.

'Oh, look at them! They're
like bowler hats for leprechauns.'

'Now for the mackerel. Tom's using
a traditional Mediterranean recipe
with a twist.

'Escabeche is a Spanish dish where
fish is poached in a vinegary sauce
loaded with herbs and spices.

'Tom's going to marinade his
in orange juice.'

OK, this is the escabeche base here.
Let's have a wee taste of that.

It's very simple.

We've got carrots, shallots, fennel,
coriander seed, bouquet garni,
good, old-fashioned bouquet garni.

Bouncing!
That's a big bouquet garni.

And orange juice as well. Yeah.

So that's absolutely delicious.
Spectacular.

So what you want
is the hot liquid...

Because the mackerel is
quite a thin fish,
it's just going to poach it gently.

Very, very gently.

All that lovely flavour from the
mackerel is then going to come out,

then we'll make the sauce
from the cooking liquor once it's
finished. You see how simple it is.

'Tom's given us some great ideas.

'By using cheaper seasonal produce
like mackerel

'or by getting the most out of the
ingredients you've splashed out on,
you can create value gourmet food.

'Now time for the taste test and,
quite frankly, we've earned it.'

This is the good bit. A little
reward for all your hard work. Nice
one, man. Look at those raviolis!

Look at the colour
of those raviolis!
Made by your own fair hands.

They were green. Yeah.
When we blanched them, bang!

That's incredible.

Fantastic.
You have turned green into gold.

So we've got a little butter sauce
on there, lovely with the ravioli,

then we've got red-veined sorrel
and wild wood sorrel as well
which is just in season.

That tastes absolutely sublime.

Yeah, it's absolutely superb.
You had a part in that.
Absolutely superb, Tom.

Hey, Tom, have you ever thought
about taking this up for a living?

Hmm!

Right, boys...

Here's the humble mackerel. Wow! Hmm

All that work this morning...

That filleting expertise.

There won't be a bone in there, Tom.

It's got its full regalia on now -
kilt, sporran, the whack!

Oh, yes, get in!

I think the citrus flavours go
amazingly well with the mackerel.

It's a perfect eat, isn't it?

It's refreshing, it's great
on the palate, you know...

I tell you what, though.
I've got a bone. No! No!

No, I haven't!

'This has been an indulgence
for sure,

'but now we need to turn
our gastronomic brains
to lifeboatman Roger's main course.'

I've got it. What about a waterzooi,
a big fish stewy thing?

Nah, it's boring. Right.

What about a paella? Look, the sun's
out. It's colourful, it's vibrant.

We can incorporate shellfish
as well as whatever swims and floats
and is chunky.

'A successful paella hinges
on heaps of fishy flavours,

'but getting the variety of fish
you need can be expensive.

'One trick to make it easier
on your wallet

'could be to substitute
the Premier League varieties
for their Championship counterparts,

'fish similar in taste and texture,
but cost a fraction of the price.

'Take mackerel. We've already heard
how versatile it is and it's cheap,

'but replace it with sardines
or herrings and you save
a quarter of the cost.

'Cod is not only expensive,
but over-fished,

'so substitute it with its cheaper,
more plentiful cousin pollock.

'The smaller fillets tend to be
flaky, but with a larger fillet,
it's hard to tell the difference.

'As a gourmet treat,
crab is seriously underrated.

'It's prolific in British waters
and a third of the price of lobster,
but we say tastier.

'All that stands between you
and that crabby goodness
is the labyrinthine shell,

'but you'll get even more out
of your fish if you do what Tom does
and use every edible part.

'And the best way to do that -
how about a bisque?

'A crustacean soup to you and me.'

Do you remember what Tom did with
the langoustine heads? Yes, I do.

He made a langoustine head ravioli
with very little langoustine meat.

What happens if we put a couple
of crabs in that bisque,
use the leftovers from the paella,

put some crabs in
to make it a main event
and make that crab go so far?

Oh, pimp my potage!

Pudding? It's got to be chocolate
mousse. All blokes like chocolate
mousse and they're all fellas.

You cannot have chocolate mousse,
man. It's boring!

What about, um...

Pudding, chocolate pudding,
chocolate fondant.

Soft in the middle, lovely.
I think that's good. It is.

We just need a platter of fish,
a few carbs,

a bucketful of talent
and we've got a feast.

Right, where's Roge?

'To get the most out of
any ingredient, it has to be fresh

'and this farm shop in Exmouth has
its own fleet of fishing boats,

'so not only is the fish sold
on the same day it's caught,

'it's caught within six miles
of the shop. How local is that!'

This is a spectacular display, Si.
Thank you very much.
It's a cook's paradise. It is.

Fruits of the sea in one place. Our
lads will be so excited about this.
It's amazing. Fantastic. Brilliant.

'We're here to get
the best value produce we can
without skimping on the flavour.'

Grey mullet is tasty, isn't it?
It is indeed. It does make
a great substitute for bass.

But it needs to be caught at sea.

A sea-caught grey mullet is
just as good as a line-caught bass,
really, and half the price.

Good old grey mullet, it stands up
on its own. Perfect for paella.

It is perfect.
I think we should have some.

Shall we have them prepared?
We need the bones
and all the bits for the stock.

We can fillet, pin-bone,
keep the bones for your stock,
prepare it however you want.

Those four fish are £20.32.

You are joking! If these were bass,
these would have cost you...

£47.40.
So you've saved more than half

and you can still re-create your dis
and a great product as well.
It is, isn't it?

Could we have a kilo and a half
of mussels? Yeah, these are
the River Exe mussels. Lovely.

We're going to do a gourmet,
three-course meal for 12 people
for round about 100 quid.

Yeah. Is that all? Yeah, but
with the best seafood money can buy.

'Buying fresh fish is easy
when you know what to look for.

'First, look into their eyes.
They should be clear and bright.

'A cloudy-eyed fish is safe to eat,
but it's past its prime.

'A fresh fish should smell like
the sea or even a bit like cucumber.

'Never, ever buy a nasty-smelling
fish. Cooking won't improve it.

'Next, the gills. These should be
bright red. And the scales
should be shiny and plentiful.

'And the best thing, if you're in
any doubt, is to ask the fishmonger
when it was caught.'

I think this is right, Simon.

You catch the fish and it can be
from sea to ice in 12 hours?

They drive past us on their way to
market, drop off what I've asked for

then in the morning,
it's on the counter. Wonderful.

Look, look at that! How beautiful...
Yeah. ..is that creature!

So how many would you like?
A dozen, so we've got one each.
One each? Yeah.

Shall we have a couple of dressed
crabs? Look at that for 4.95,
the size of that and the meat!

That makes good sense.
Right, two of them then.

'We're not stopping there.
Time for a shopping montage.'

Just a good, local mature.

Soda bread. Sourdough!

Two or three, Kingy? Two, mate,
cos it's just for a garnish.

Little Bantam eggs. Look at that!

That's nice.
Look at those little, dinky eggs!

Cheap! Bantam eggs,
a pound for six.

Let's get a dozen and a half
for three quid.
Just in case we break one.

'We've spent under a hundred quid
here and still bought the majority
of our ingredients. Result!'

That's £16.23 change. Thank you.
Hey, that's brilliant.

Come on, fat lads. Shut up, you!

'I feel inspired by this shop,
Kingy.

'It's going to be a real treat
for some very deserving people.

'Yes, mate,
it's important to get it right.

'When entertaining with food,
it's a good idea to put on
a trial run before the big day,

'so we're off to make a start
on Roger's decadent dessert.'

Do you know, you need an indulgence.

Oh, yes. What's the indulgence
that we can all afford,

that's economic,
that everybody has access to?

Chocolate. And the other indulgence
that we all love at the end
of a meal is...

Puddings! And we have done
a chocolate, zesty fondant, served
with a lovely zesty sauce, and...

Coconut custard just cos we could,
but it's a really quick,
simple recipe.

It is like a Michelin-starred
pudding for a couple of quid.

'To create this chocolate and lime
fondant, you'll need a light touch
and a bit of patience.

'You can't really go wrong if
you're meticulous about your timing.

'If you can make a souffle,
these are a cinch.'

First off...

Chocolate. Always use good
chocolate, the best you can afford.

'By that we mean dark chocolate
with at least 70% cocoa solids.

'It has a richer, more bittersweet
flavour than its milky cousin.

'For cooks, it's smoother
and easier to work with.'

Use a bain-marie which is a bowl
above hot water, so you haven't got
direct heat to burn the chocolate.

'Bain-marie simply means
a water bath

'and it's a great technique
for heating delicate food
gently and gradually.

'Just make sure
your bowl is heatproof.

'Add 150 grams of butter
and stir occasionally.'

While Dave's doing that,
what I'm going to do is...

We want three whole eggs
and three egg yolks.

'Fondants are effectively
steamed puddings,

'firm on the outside,
gooey and unctuous on the inside,

'and you'll need
individual containers to make them.'

These are called Dariole moulds,
a little steamed pudding mould,
and now we butter it.

You can buy non-stick ones,
but I still butter them anyway

because I don't trust them.
It's true, isn't it? You do.

They're nicely buttered.
I just put some cocoa in.

Just knock around like that.

Do remember, use cocoa
and not drinking chocolate.

You'll find that the cocoa sticks to
the butter and it gives you a super
chocolatey finish to your fondant.

'To the eggs, add the zest of two
limes. We're using a nifty utensil
called a microplane.

'Instead of shredding
the lime skin like a grater does,

'the tiny razor-like edges
shave it finely
which helps conserve the flavour.'

25 grams of caster sugar. Lob it in?
Yeah, please, man, yeah.

Thank you very much.

It's quite important
to get this right, this bit.

Just put some air through it.

You can see at the back of the
blades, it's leaving like a little
fan shape. That's what you're after.

Nice and thick.

Are you ready to fold? I'm ready.

Ready for the flour? Yeah. Right.

I'm going to sieve that in.

And we just fold that as we go.

There we go. Thank you.

And now all we do is fill up
the moulds with the pudding.

These need to be covered
in clingfilm and put in the fridge
just to chill and settle.

'They'll need at least 30 minutes,

'but you can prep them
and leave them in the fridge
for up to eight hours in advance.'

This gives us time
to make the lime syrup.

This is a really useful ingredient.
It's that lime marmalade.

And then what we're going to add
is the juice of about two limes.

Lime juice. There's one. Nice.

This is going to be zingy! Oh!

'Simmer and stir the mixture for
about four minutes until it becomes
syrupy, then leave to cool.'

What we do is... Another top tip
is these little babies,
these cheap plastic bottles.

You know when you go to
a posh restaurant and all the blobs
and smears are in the perfect place?

You don't do it with a spoon.
Get one of these, fill it with
your stuff and go plop, plop, plop!

It's the way forward.

'And we'll use this technique
for our marmalade mixture.'

Here we go. These go into
a pre-heated oven at 180 degrees
Celsius for about 12 minutes,

which gives us just time to make
the instant coconut custard.

You're not wrong! Coconut. Coconut!

One. Come on, Kingy. Two. Let's see
what you're made of. Three.

And in my pan I'm going to heat up
coconut milk and cream.

'We're using 300 ml of coconut milk
to 100 of double cream.

'Coconut milk can be
a great substitute for milk
in soups, sauces and desserts,

'so it's worth keeping a few cans
of the stuff in the larder.

'While that's heating,
add two teaspoons of cornflour
to the three egg yolks and whisk.'

Beautiful.

And this needs to simmer.

Now, the trick is...

we add the coconut milk
and the cream to the eggy mix.

Oh!

Smell that. That's an indulgence.
It's luxurious, isn't it? Lovely.

'Return the mix to the saucepan
and cook over a low heat.

'Once you've made custard
from scratch, you'll never want
to open a packet again.'

It's important that you don't
overheat it because if you do, it'll
split. That's what we don't want.

Five, four, three,

two, one...

Fondants are go!

Oh, now, they're going to...

Look at them!

Scalpel? Yes.

'Use a round-edged knife
to loosen your fondant in the mould.

'That way, you won't poke holes
in it and release its gooey centre.'

It's soft, it's squidgy...

Oh, look at that!

Ooze check? Yeah.

Nice.

'Think of your gourmet
choccy fondant as a work of art,

'a feast for the eyes
as well as the taste buds.'

Oh, yeah!

'The finishing touch
is the lime syrup.

'You can blob it, swirl it,
stripe it on your plate.

'Make any pattern you want.

'Get creative,
but remember, less is usually more.'

Little jewels of gorgeousness.

Just like rivets
on a submarine's bulkhead. Yeah.

But rivets of flavour.

'We're topping it off
with creme fraiche.

'It's slightly sour which, along
with the lime, helps to counter
the sticky sweetness of the pud.

'And taking our inspiration
from our Michelin-starred chef,
nothing here is going to waste.'

Look, you throw this in the bin,

but we're not.

It's just making it special.

Michelin star for cafe money!

'This fondant comes in
at under £2 a portion and is perfect
for feeding Roger's crew.

'The most expensive ingredient
is the dark chocolate,
but even that won't break the bank.'

I love the lime syrup.

If that's not a chocolate
indulgence, I don't know what is.

'By applying a bit
of foodie know-how and artistry,
it's possible to transform any food

'into a dish to excite
your gastronomic senses.

'We've discovered how down-to-earth
ingredients can reach stratospheric
heights of gourmet deliciousness.

'And learned how using
every last scrap of food can achieve
truly wonderful flavour sensations.'

It's a perfect eat, isn't it?

'I think we've got the hang of this
indulgent entertaining lark, dude.

'Yeah. Now we've just got
to put it all to good use.

'We've joined Roger at the lifeboat
station in Exmouth to make a start
on our special meal.

'The crew still have no idea of our
plans and that we've commandeered
a corner of the office

'as our makeshift kitchen.'

I, Mr Myers, think I'd better get on
shelling prawns.

And I'd better get on the building
blocks to the soup, the bisque.

'This yummy infusion
of fishy goodness comes in
at roughly £3 a head.'

Fennel, slightly aniseedy
in flavour, is brilliant
for a fish soup.

This needs to be sweated down
for about ten minutes,
then we put the garlic in.

'This bisque has a tomato base.

'Passata, sun-dried tomato puree
and tinned tomatoes are added

'along with those fish carcasses
we got from the farm store.'

The only thing is,
do not put the gills in.

The gills can make
the whole thing sour.

And some pepper.
'Now for the eggs. The fresher
they are, the better for poaching.'

We don't want them to overcook,
so we plunge them into cold water.

'To go with the bisque, we're making
a rouille - a French sauce

'that's similar to mayonnaise
and served with seafood soups.'

The thing is about everyday
gourmet... If you're skint, you've
got to invest a little bit of time.

But what's nice about it is that
if you invest the time, you become
a better cook, which is great.

'We're combining eggs, oil, garlic,
lemon juice, cayenne pepper
and tomato puree.

'Back to the stock.
We're going one stage further
than our Michelin-starred chef.'

You're going to think we'll strain
all those bones out. I am.

We're not.
We're going to puree everything -
the bones, the heads, the lot.

'And once we've extracted
the flavour from the bones,
we sieve it to make a smooth soup.

'After adding our crab meat, we're
putting all these ingredients aside
until we're ready to serve.

'Next, the main course - paella,

'but ours has a twist that not only
makes it cheaper, but it also adds
a hint of the unexpected.'

Normally, paella would be made with
rice. We're doing ours with barley.
Barley risottos are all the rage.

Barley paella? You've seen it first,
you've seen it here!

'Our paella is not as expensive
as you might think.

'Barley is half the price
of long-grain rice and eight times
cheaper than paella rice

'and we've replaced pricey fish
with cheaper alternatives.

'The beauty of this is
your guests definitely won't feel
short-changed.'

Now, the squid, look at that. It
doesn't immediately say, "Eat me."

But when treated with respect and
cooked properly, it's a treasure.

'To the fried onions and chorizo,
we're adding our barley which
has been pre-soaked for 12 hours.

'It's a great substitute for rice -
robust enough to carry the flavours
of the fish, spices and chorizo.'

Make sure that barley is coated
with all of that beautiful oil.

I would never have thought
about using barley.

You can treat a barley grain
exactly the same as rice.

'Now add a heaped tablespoon
of pungent and colourful,
sweet paprika.'

Look at that! It's redder than
a red setter bathing in iron ore!

'Now we stir in our prepped prawns
and squid. You don't need a lot as
this paella is packed with flavour.'

So there's no pre-cooking
of the fish?

Oh, no. That would ruin it? The
squid's already starting to curl.

'Don't just bung your fish in.

'Appearance is key. Here I'm using
a classic clock-face presentation
favoured by the Spanish.'

A spiral of poissons!
'Now for the mussels...'

We'll steam these on the top
and these will just cook gently
in the vapour.

'Add the chicken stock. Unlike
a risotto, stirring is forbidden,

'so we leave it
to simmer away for 20 minutes
while Roge reveals his surprise.'

Good afternoon, ladies and gents.

As you all know, I've had the
limelight, I've had the nice bits.

Now it's for me to say thank you
to you guys and actually treat you
to a little meal, really.

I couldn't do it all by myself
and I've actually had some help,

so...
BLOWS WHISTLE

The helpers!
APPLAUSE

Your Roger's a good cook,
I tell you that!

We'd better go and get
your first course out, gang.

It's at times like this, I'm glad
I'm not wearing a skirt either!
LAUGHTER

'We're serving our crab bisque
with croutons of ciabatta,

'topped with a blob of rouille
and a sprinkle of local cheese.

'And as fish and egg are such
a perfect match, we're topping it
off with a poached Bantam egg.'

These cups were car boot specials.
They were dead cheap.

But with a bit of thought, you can
really dress the soup up. Perfect.

Let's get this out, boys.

Ladies and gents...
APPLAUSE

Go on, Roger. I think you should
test the product. Can I dunk it?
Yeah, with your soldier.

Is it "gorge"? Lovely. Get in!

That's gorgeous.

How long did it take to cook?
I started yesterday morning.
LAUGHTER

Hey, dude.
That's a resounding success.

It's gone down great.
I'm glad we went to Oxfam for them!

'Our barley paella is ready.
This is a dish best eaten warm,
not piping hot,

'to allow those flavours
to come through.' Lovely.

'And at around £5 per serving,
paella is a great way
of feeding luxury food to a crowd.'

Look at that!

There you are, ladies and gentlemen.
His own fair hands as well. It was.

There we go. Well done, Roge.

Thanks very much.
Go on then. Tuck in.

What do you think of the use of
barley instead of rice? Brilliant.
It's a nice, little twist.

'With the paella a success,
there's just the dessert to go.

'I do love a fondant.

'Not quite a cake, not quite
a mousse, but somewhere in between.

'Served with Devon clotted cream and
pepper-roasted local strawberries,
it's just over £2 per portion.'

The grand finale, shall we do it?
Yes. Let's do it.

This is the ultimate, ultimate
in desserts!

Pudding!

You can actually taste
the pepper too.

In it goes. Yes!

'We've pulled it off, Kingy -
a gourmet, three-course lunch
for 120 smackers!'

Ladies and gents, I hope
you've enjoyed your meal today.

It's been hard graft. These two guys
have given me a great hand
to be able to succeed in this

as a great big thank you to everybody
here and everybody here as well.

'But it's not over yet.

'The two lifeboat crew, Max
and Andy, who played a vital role
in the rescue of four teenagers,

'are about to be rewarded
for their efforts.'

Congratulations. Thanks very much.

It's an honour and a privilege
to present it to you. Thank you
so much. Well done. Thank you.

We'd both like to say thank you
very much for having us down here.

This man, what a top boy!
What a top man! Thank you very much.
Well done, Roge.

'Indulgent meals needn't be
expensive. Gourmet cuisine isn't
about using luxurious or rare foods,

'but about taking humble ingredients
and lavishing them with love.

'Making the most of your food,
so you're not only saving money, you
enrich the flavours of your dish.

'And best of all,
although Roger's friends
were eating food on a budget,

'they certainly didn't feel
hard done by.'

I see no ships, but I see a lot of
contented lifeboat folk. I do too.
That one hit the spot. Brilliant.

Look at them all having a good time
and all for a tenner a head!
Fancy a swim?

I fancy a pint.

All right then. Yeah.

Subtitles by Red Bee Media Ltd