All language subtitles for Hairy.Bikers.Everyday.Gourmet.S01E05.1080p.WEB.h264-POPPYCOCK

Ah, lunch... It's the culinary
wonder that breaks up the day.

A lunch made with love
is one of life's greatest gifts.

And we passionately believe

that great food worthy of this -
the greatest of meals -

doesn't need to cost you
an arm and a leg.

What makes gourmet food 'gourmet'?

It isn't the price or a fancy name,

but quality ingredients,

mindful cooking and a little bit
of visual flair.

In our first recipe,
we're creating a Hairy homage

to a quintessential lunchtime
classic...

The pork pie.
Embellished with prunes and apricots

and served with
cider and sage jelly!

Mate, you had me at pork pie.

Lunch is up!

You can't talk about lunch,
in our opinion,

without entering into the subject
of pies.

We want a posh pie, don't we?
We do, mate,

a pie to grace any gourmet table.

We've got some diced shoulder. OK?

We've got some minced belly pork.

And we've got...
Now, this is collar.

It's been cured, so it's like bacon.
We're going to dice that, as well.

'These are among the cheapest cuts,

'which are great to use on their own
but even better in your pie,

'where they'll make the finished
slice look and taste amazing.'

Do you know what?
There's a pie in everybody

and sometimes, I think of us two
as the midwife.

To make the pastry, a good
old-fashioned hot water crust.

I've got some flour
which I'm going to sieve.

I've got crushed black pepper here.
I want it finer.

I'm going to give it a good bashing.
We'll say half a teaspoon.

I'm putting more in
because I like pepper!

The recipe police
aren't going to get me, you know!

Now, black pepper
goes into that flour

and it begins to look speckly
and kind of artisan.

'Rub 50g of cold butter
and 50g of lard into the flour

'until it resembles breadcrumbs.'

'The difference between
a bog-standard and our gourmet pie

'is that ours is going to be packed

'with surprising flavours
and textures.'

'The trick is to find ingredients

'that give that extra dimension
but cost mere pennies.'

While Dave's massaging his pastry,

I'm going to chop a leek
and we'll put that with the meat.

A teaspoon of each.

Now, take about 16 apricots.
These are the ready-to-eat ones.

The thing is, with a pork pie,
you need plenty of pepper.

I think pepper's the secret.

I put loads of pepper in the pastry.
Brilliant.

'Pepper gives the pie a gentle heat,
as does ginger,

allspice and nutmeg.' Allspice...

'Into a pan,
put two teaspoons of sea salt,

'150ml of hot water

'and 100g of lard.'

Hot-water pastry's brilliant.
It's kind of like baker's putty.

It's kind of firm, yet it's crumbly.
It's yummy, sticky, greasy.

It's brilliant!

Now, in this pan, I have what looks
like Beelzebub's brew,

the boiling lard water,
which is hot, hot-water pastry.

We mix that with the fat,
the flour and the pepper.

Oh, yes!

And mix it with a fork
because it is hot.

While Dave's doing that,
I'm going to finish this mix off.

A hen's egg in there.
And with your hands, get stuck in

because we're going to make sure

that the mix is all even
all the way through.

Ah, the smell!
Come and have a sniff of this, mate.

Absolutely gorgeous.

Ooh, yes.
It smells like a pork pie already.

Ohh! Let's get painful!

Hahhh!

Bit of a kneading.

And that...

..is hot-water pastry.

'Its high-fat content
bakes it to a rich golden brown

'and gives it that crumbling
melt-in-the-mouth texture.'

Just cover that
in a piece of Clingfilm

and leave it for half an hour
at room temperature.

Do not put this in a fridge.
'Go on, mate, tell them again.'

Do not put it in the fridge.

If you put it in the fridge
for half an hour,

it'll be like
trying to roll out a scone.

It'll just go really flaky
and horrible.

I reckon, Kingy,
the pastry's resting... Yes.

..now is the time to make
the cider and sage jelly.

I agree wholeheartedly.

Pan... First thing, make a syrup.

The syrup is made, funnily enough,
out of water and sugar.

'Place six leaves of gelatine
into a bowl

'and cover with cold water
to soften.'

It's ready when it looks like
a deconstructed squid.

'Once the sugar syrup
has come to the boil,

'remove from the heat and leave
to stand for five minutes.'

That goes in the cooled-down syrup.

Cider. Cider.

About 300ml of it. Yep.

And pour it down
the side of the pan.

Make sure it's the sparkling cider,

because you want those lovely
bubbles.

Beautiful colour, isn't it?

It's still warm! Is it? Lovely.

Would you like to flatten
the prunes? Ooh!

We want a loose-sided tin.
It'll become apparent why later.

Rub it with butter. Loads!
A really good smurfing of butter.

We take off a third of the pastry

and reserve that third for the lid.

Just take your time. Don't panic.

If there's any holes, patch them.
Honestly, it'll be cool.

You want quite a substantial piece
of pastry.

'Spoon half the porky mixture
into the pastry case

'and pack it down.'

You want to try and avoid
any air holes.

We want prunes in every bite.

Lovely. Mm.

This is value-for-money pie. We're
not having to fill it up with jelly.

That's our well-packed pie.

I'll pass it over to Dave
for the lid. Hee-hee!

Marvellous.

I always think this makes the pie

look like something
out of a nursery rhyme! It's lush.

We need quite a substantial air hole

in the top because that
filling is going to cook.

We've got raw meat in there.
It'll cook for an hour and a half.

Look at that, man. That's perfect.

'Give the pie
a good eggy going-over.

'This creates that wonderful
golden glaze.'

There you go. On t'tray!

160 degrees Celsius
for an hour and a half. Thank you.

'Now, a pork pie must have jelly,

'and serving it separately
accentuates the contrasting flavours

'and elevates the pie
to gastronomic heights.'

When the sage with the cider
get together,

it's really quite stringent.

You've got sweetness in the fruit
in the prunes and apricot,

put it all together - it's magic.

I want to break this up with a fork.

What this does is,
it makes it looks like crystals.

Wrap it up with Clingfilm, like so,
so it's nice and smooth on the top.

'Now the jelly goes into the fridge
and the pie comes out the oven.'

We need to unleash this
from its corset of steel.

Let that drop. Look at that.

'Glaze the sides of the pie
with the remainder of the egg.'

It's funny, pies have personality,
don't they?

I wonder what this one
would be called. Arthur.

It is a man, isn't it, this pie?
It is.

Arthur.

Put Arthur back in the oven,
160 degrees Celsius,

for a further 15 minutes

to give the sides chance
to glaze and crisp up.

Ah, hey, that crust is just perfect!

This is a great pie for a picnic.
Good hand-held.

Ah, yes! I can't wait to see
what the strata of Arthur's like.

Yes! Ohh...!

It's like pig Viennetta, isn't it?

Perfect.

That, including the jelly, is 60p.

Howeh, man.
You can't get a sandwich for that!

You can just about afford
a packet of crisps!

It'll cost you about
six quid to make.

If somebody brought me that, unless
I was a vegetarian, I'd be thrilled.

Arthur, just lay down,
it won't hurt. No, it won't.

Got to have some of that jelly
with the pork and everything else!

That jelly's epic.

It gives me great pleasure
to confirm

that this does taste
as good as it looks,

especially for lunch.

'Our pie will easily feed a family

'and still leave enough
for a packed lunch the next day.'

And it's proof that food

doesn't need to be expensive
or exotic to be gourmet.

It's all about taking simple
ingredients and letting them shine.

'Yes, we're going to show you

'that it is possible to produce
a three-course luxury lunch,

'using everyday ingredients,
on a budget.'

'In our humble opinion, there's no
better way to treat someone you love

'than with a good meal.'

'And we want to give a little back
to those people who work hard
for their community,

'and we're doing it
through the medium of food.'

'Our culinary excursion
begins in Settle, North Yorkshire.'

'We've been contacted
by Charlotte and Steve O'Brien

'who want to say thank you
to their mother and wife Ruth

'for her tireless work,
cooking for the local old folk.'

On Fridays, she'll quite often
leave home between 8 and 8:30.

She has a little trolley
she loads up in the garage
and then trundles it down the road.

From about 11:30, midday-ish,

it's time to start serving
the meals.

'Providing old folk
with a decent hot meal

'is an issue close to our hearts,

'and for the last seven years
Ruth's been doing just that

'at the Friday Lunch Club.'

She puts a lot of time and effort
into Lunch Club,

more than she's actually paid for.

She only gets paid for the four
or five hours she's down there,

but there's all the extra work.

'We Bikers agree that Ruth deserves

'a bit of recognition
for the work she does,

'and want to surprise her
with a luxury lunch all of her own.'

'She has no idea she'll be the
lucky recipient of a slap-up meal
made by yours truly

'and thinks she's taking part
in a video about the Lunch Club.'

To be honest, I couldn't do a job
I didn't love doing.

It's the satisfaction
that you're making a difference
to people's lives.

'If we're going to knock
her socks off with a special lunch,

'we need to discover more
about the food she loves.'

We're quite into spicy foreign food
at the moment.

We like Indian, don't we? We've been
on holiday to India and Nepal,

and it's something that
she's brought back with her,

the use of spices, fresh spices,

not out of a packet or dried
or in a jar. Fresh spices.

It's too obvious, I think,
to cook a curry,

a straightforward curry, isn't it?
Mm.

Spicy shepherd's pie! Yes.

'We've chosen to test out
two stylish fish dishes.

'Both epitomise class,
but needn't cost a fortune to make.'

'Although we're thinking
of Ruth's starter,
they'd be perfect as a light lunch.

'Feast your eyes on these -
gravad lax and ceviche.

'This sort of gastro cuisine

'may grace the menus
of your posh-nosh restaurants...'

'But we're going to show you that
they're really easy to make at home.

'You might just need to invest
a bit of time.'

The Moby Dick of the salmon world!
Look at that!

How beautiful is that?
That is beautiful.

Now, what we're going to do,

we're going to take the centre cut
out of that,

so we're going to cut
about there and there,

and then we're going to
gravad lax it!

You get loads! You do.

That fish, prepped and skinned
and sorted, was £28. It's massive.

'Now, it may sound expensive

'but, believe me,
this is an economical dish.'

'It's often cheaper to buy
a whole salmon.'

'Along with the other ingredients
needed to make gravad lax,

'a piece like this will feed
12 people at £3 per portion.'

It's only the last 30 years
that salmon has become available

and affordable to everybody.

Not all farmed salmon's bad.
In fact, most of it's really good.

I'll prepare the cure, then.
I'll cut the little devil.

Right, you're the surgeon
and I'm the curer! Right.

Take a pot of coarse sea salt.

The sea salt will brine the fish,
extract the moisture,

thus change the texture
and preserve it.

I've got soft brown sugar

and granulated sugar.

So that's the sugar and salt.

Give that a good mix.
Get this rub started.

Then we start on the flavours.

We're using dill seeds,
coriander seeds

and cracked black pepper.

Take a tablespoon of each

and grind them to powder
in the pestle and mortar.

'Using the centre cut of the salmon

'will ensure an even cure
throughout the flesh.

'But we're not going to waste
those offcuts. Oh, no!

'We've something special planned
for them.'

I bet the smell's coming out!
Smell that, with dill seeds.

Ah, what?!

Knocks your head out, doesn't it?
It does.

There are many different cures
for gravad lax.

This one, it's just aromatic.

We use gin. And gin's great.
It's a good Great British product.

And it's quite a gourmet thing,
full of juniper and citrus notes.

Absolutely gorgeous. Oh, yes!

That goes in with the salt
and the two sugars.

I think I may have a little bottle
hidden in the bottom of the pantry!

They call it mother's ruin,
and I certainly know why!

I've just worked out
why he goes in there a lot.

He's having a sly one, isn't he?

'To save money,
you can omit the gin.'

'The fish doesn't need alcohol
to cure it - the salt and sugar
take care of that -

'but the addition of gin

'really bigs up those fragrant
foodie flavours.'

It's quite random this. 100ml.
That's about a big wine glass.

'To the salt mixture,
add the zest of two limes.'

My mother would always smell of gin
and lime and Steradent.

SI LAUGHS
Dear, oh, dear!

It's quite evocative, really.

'And now the dill...

'Its aniseed-like taste
completes those magical flavours.'

There's nothing goes better
with fish than dill.

There is just that something
that's...

What about chips?
Whey, chips, obviously.

It smells fantastic.
Doesn't it? Yes.

'Start to cover the fish
with the salt mixture.'

It'll keep for ages
because the water will have been

drawn out the salmon by the salt.

It'll be like bacon.
It'll have changed its composition.

It looks like Astroturf.
It's fantastic!

Fold it over.

And then just push.

The salt will draw the water
out the salmon.

We want that water to go somewhere

so we're going to pop the foil
all over.

Two, three, four...

'Place the fish on a deep oven tray
and place another tray on top.'

'Weigh it down with, well,
whatever comes to hand.'

'Today, we're using, erm...'

Two rocks from the garden,
covered in foil for hygiene's sake.

Put that in the fridge
for three days.

Every eight hours or so, turn it

so that each side of the salmon
gets access to the cure.

The liquid will run out, that tray
will fill up. Just put that away.

I know, like, every eight hours...
We're flexible.

You don't have to get up
in the night!

Fridge? The fridge, yes.

'If you're too impatient to wait
for days on end to see results,

'we're going to demonstrate a method
of fast-curing fish

'using our leftover salmon.'

Do you know what it is? Ceviche!

It's marinated in lime juice,
and you can eat in half an hour.

It's like a seafood cocktail
that completely rocks.

'This is just the freshest,

'healthiest, most mouth-watering
lunch you can make.'

'And like our gravad lax,
it's roughly £3 per portion.

'Now, how's that for value?'

'We've got some fresh sea bass
to accompany the salmon.

'Both need to be skinned,
which is easy when you know how.'

Take the knife on the tail,

put the knife flat,

pull the skin, slide the knife...

..and out it pops.

'Now, I know what you're thinking -
"I'm not eating raw fish!"

'But don't worry.
Instead of cooking it using heat,

'we're curing it with lime juice,
which has the same effect.'

Lovely.

The smaller the bits of fish,
the quicker it's going to cure.

I'm hoping it'll cure in about
half an hour so we can eat it.

'The trick is to use the freshest
fish you can lay your hands on.'

'For flavour and contrasting
texture,

'we're adding red pepper, onion
and two large red chillies.'

Get the seeds out.

I'm just going to do
a very fine dice of chilli.

I've gone for it with the chilli,
Kingy, a little bit. Lovely.

But I don't think it's too hot.

I mean, you wouldn't do this
with bird's-eye chillies.

You don't want to kill the fish.
You want to enhance it.

'In a bowl, mix together
four tablespoons of olive oil,

'the juice of five limes
and a pinch of cayenne pepper.'

The lime juice and the chilli
will effectively cook the fish

in around about 30 minutes.

Ahh!

Pop that in the fridge, shall we?
'We mustn't forget our gravad lax.

'Here's one we prepared...
three days ago.'

Ah, yes! And just scrape the salt
and all that dill off.

You don't want that.

Look at that.

When you do gravad lax,
you cut it at 45 degrees,

a bit like smoked salmon.

What it means is, that the first bit
is useless for the plate

but it's a very good sample
for the cooks.

Get in. It's worked.
It's gravad lax.

It's firm. Ahh!

It's like a cross between
sashimi and smoked salmon,

somewhere in the middle,
with salt and gin and spices.

I love this.

It's nicer than smoked salmon,
it's moister.

'Your gravad lax will last
about a week in the fridge

'and, much like smoked salmon,
you can freeze it, too.'

'That's if you don't scoff it all
in one go.'

'But before we get too carried away
with the eating,
it's time to check our ceviche.'

The fish has cooked
in the lime juice.

All we need to do is run some
coriander through that.

Heavenly! Yes!

'This goes great with ripe,
creamy avocado.'

'Add a squeeze of lime juice
to prevent it going brown.'

'Now, it's all about presentation.

'Arranging the fish and avocado
using a chef's ring

'really takes it up a level.'

'It's an easy but effective way
to present food,

'making it appear
instantly gourmet.'

'A chef's ring will cost you
a couple of quid.

'Failing that,
a slice of plastic drainpipe

'or a pastry cutter
will do more or less the same job.'

How beautiful does that look?

So often, dishes like this
which involve raw fish,

preparation and curing,
cost a fortune in restaurants.

But this doesn't. It's about £3.

If you love your fish,
you will adore this.

That's a luxury lunch. Oh, yes!

'That's two fantastic dishes.'

'Both take what was an ordinary fish

'and transform it into something
truly wonderful.'

Here we are, on the spice trail!
We've come to pay homage

to the master and magician
of spice... Atul Kochhar.

Curry's not just for Friday night.
It's great for lunch!

This is called kacce mirca,
which basically means "raw chillies".

OK! Lamb made with raw chillies.

And it's always the stewing pieces
that we use in cooking.

I'm using lamb neck.

What's great about that neck fillet
is that it's a cheap cut of meat.

It's not an expensive cut.
It is the cheapest cut of meat.

Not many people want it,
but after this show,

you guys might make it popular!
We'll see.

Let's marinate this.
BOTH: Yes.

I've got some fried onions
and yoghurt, minced together

so you get this onion paste.
Oh, right!

We use this a lot when we make kormas
and things like that. OK.

It's a great way
of thickening your sauce, as well.

So that's just fried onion...
Fried onions.

They're quite caramelised,
aren't they? Fairly.

And then natural, normal yoghurt?
Natural yoghurt.

And it gives you the colour
in the yoghurt. Yes.

Marinate it for a good
two or three hours

because that way,
the onion can work onto the meat,

and so does the yoghurt
because it has the essence,

and the ginger and garlic
work their flavour.

'Lamb neck can be as tough as boots
if you cook it quickly,

'but the marinade,
combined with the slow-cooking

'makes the meat tender
and packed with flavour.'

Asian cuisine is one cuisine
which can be cooked every day

on a very small budget.

On a shoestring budget, I would say!

So we have got bay leaf,
black and green cardamom. Yes.

And then we have black pepper,
green pepper and green chilli. OK?

This is one tricky part. Yes.

The oil should be hot,
but not too over-hot.

If it's too hot,
the spices will get burnt

and you will have a very burnt
flavour of spices in the curry,

which is not right.

'After the spices, Atul adds
about half a litre of water...'

That's Mayfair water! It is!
It's not just ordinary water! No!

'..a dollop of yoghurt
and a dash of single cream.'

'Nothing too expensive there.'

'Then it needs to simmer
for a good couple of hours.'

Once the meat is cooked, strain it,

adding lots and lots of mint.
So you add that...

This is fennel powder. Yes!

Look at that lamb.
It's literally falling apart.

As it should be.

I'm feeling very lucky.

You know, Atul,
I think you've just created

my perfect lunch.

We're really, really sorry
that you can't taste it.

It's better than good.
The only problem is,

if we carry on, they'll have nothing
to put on a plate.

We have to do another dish.

Let's go cook that one.

'His next dish is even cheaper.
Atul's going to weave his magic

'to transform leftovers
from the fridge.'

This is where my Indian ethos
mixes with my British ethos -

bubble and squeak with fish.

But this is an Indian
bubble and squeak? It has to be.

I can't stay away from spices.

OK, so the oil is ready.

Drop it a bit. If it sizzles... Yes.

So mustard seeds...

They pop lightly.

Curry leaves, ginger and chillies.
Yes.

They go in.

And that...

I have some roughly-crushed potatoes
and some Savoy cabbage,

some spring onions thrown in,
some leftover fish... Yes.

..and a pinch of salt.

I love this recipe.
It's everyday gourmet.

It's bubble and squeak
but it's not just bubble and squeak,

it's really quite special.

Done. Done.

Two great dishes
for your fantastic show.

I feel privileged, guys.
Aww! Thank you!

Thank you. Great. Thank you.

Ah, it's lovely.

What's fantastic is,
all the ingredients are known to us

in everyday households
right across the country.

But the application of a little bit
of spice and a little bit of skill

is what makes it just a wonderful,
wonderful plate of food.

So true. Perfect.

Can we not share a little bit
with you? I'm absolutely fine.

I'm not sharing!
THEY LAUGH

'We Bikers love our wine,

'so we're after some advice
from our old drinking buddy

'and wine aficionado
to the stars, Olly Smith.'

The great news is, first of all,
you can get great wine on a budget.

Big tip - buy off the beaten track.

For me, the key is looking
to Eastern Europe.

You've got incredible places.
Hungary's making great wine.

Croatia - outstanding. BOTH: Yes!

And then, of course,
you've got Romania.

'The secret to drinking
cheaper wine

'is knowing how to get
the most out of them.'

Big tip - decanting a wine.
It doesn't cost you anything,

it just lets those smells
and flavours out.

It's like the difference between
a tomato that's taken out the fridge

or a tomato that's been sitting
in lovely sunshine. Right.

It stretches out the wine.

You don't need to spend a fortune
on a fancy decanter.

The shape is only about aesthetics.

I even use a milk bottle.

It doesn't fit the whole bottle,

but it's a great shape on the table.
Brilliant pouring action.

'We want to give Ruth's lunch
a bit of sparkle

'but we can't afford to splash out
on expensive fizz.'

A good option is Cava from Spain.

It's brilliant stuff. I love this.
I mean, it's just over four quid.

But this thing is, it's exactly
the same method as proper champagne

but different local Spanish grapes.

There's always a sense of occasion
when you pop the bottle.

Look at that. Little bit of a pop.

It's an occasion! You can't have
an occasion without bubbles.

In any fizz,
if you're looking for quality,

you just want lots of tiny bubbles.

Nice and delicate.
It's a tickle, not a prickle.

Yes, it's a tickle, not a prickle!

That's nice. And do you know what?
I've had worse champagnes.

So have I. I think that's right.
And a few nibbles with that,

a plate of olives,
that's cracking value for money.

Don't be afraid of buying
supermarket labels.

Some of them are made by exactly the
same people who make the big brands,

but they've just got
a different label.

The next one - I love this.
You've got your posh champagne

but it costs a fortune. Yes.

This stuff is called Cremant.

It's made in the same method
as champagne, from the same grapes.

It's around six quid.
Well done. Cheers. Cheers.

Get in! Ah. Yes.

Lively, bright, invigorating.
Summers day - brilliant.

There's the phrase, "Life's too short
to drink cheap wine".

I think those days are gone.

Winemakers have tightened
their belts.

They're learning to give us what
we want, without skimping on flavour,

but for a better price.

# Give me wine, wine, wine

# Feel so doggone fine #

'Now we've got our main course,
our starter and the wine,

'all that's left is the dessert.'

'You've got to have dessert.

'There's no better way
to extend your lunch break.'

You know, mate, some have said that
we've been out to lunch for years!

But, sometimes,
it's nice to be in for lunch. Yes!

It doesn't have to be a can of soup
and a sandwich. No, it doesn't.

It could be something quite special.

But costing the same price
as that soup and sandwich.

We are going to do
a hazelnut vacherin.

'This looks so impressive, but it is
in fact quite a prudent pud.'

'The ingredients for the meringue
cost us only about £1.75,

'leaving us all the more
to spend on frills.'

'And you don't have to use
raspberries.

'Meringue goes brilliantly
with any soft fruit.'

Look at that, a squirrel's fantasy,

a jar of hazelnuts!
SI LAUGHS

I'm going to roast these lightly.

Don't burn them or it'll smell like
cyanide and be revolting!

Did you hear about the squirrel?

No. He ate some laxative chocolate.
What happened?

It came out a Treat!

'On with the meringue!'

'For this, you'll need to separate
five large egg whites.'

'Meringues have a reputation
for being tricky to make,

'but as long as you follow the
recipe to a T, they're a doddle.'

'Just remember,
they are an exact science

'and this is not a recipe
to improvise.'

A bit like making a Pavlova,

you need to draw a template
on your silicon baking parchment,

the perimeters for which make the
various layers of your vacherin.

We have two large discs,
one small disc.

The two large discs are the
first two layers of the vacherin,

surmounted by the smaller disc.

Petit disc!

What I'm going to do with these
egg whites... is whip them up.

We want soft peaks. OK?

That's key.

Just be patient with it.

Don't rush it. Soft peaks.

We're getting there
with the soft peak-ness. Excellent.

Me nuts are well and truly roasted!
I'll put them on the board to cool.

Sugar, mon frere? Oui!

Now, the key to adding
sugar to egg whites

is to add it a tablespoon at a time,

leave it for about
a couple of seconds,

three or four seconds,
and then add some more.

One, two, three, four.

'Don't be tempted to use
granulated sugar.

'Caster sugar is finer and
blends better with the eggs white,

'giving you a lovely
smooth meringue.'

I love the French attitude to lunch.

Lunch is there to be enjoyed
for an hour, maybe two.

Half a teaspoon of vanilla extract.

'Now, you could substitute the
vanilla extract for vanilla essence,

'which is synthetic
and therefore cheaper,

'but extract is much, much nicer.'

'It costs between £1 and £6
for a bottle,

depending on the quality,

'but you only need to use
a little bit at a time.'

Two teaspoons of cornflour.

Cornflour gives it a chew,
doesn't it? It does.

Just make sure that all of those
ingredients are nicely combined

and then...turn it off.

Ah, look at that!

That's a belter!

We need to reserve some nuts
for a garnish on the top.

About that much? Lovely.

Heaven.

'Ahh, meringue... It's the
culinary equivalent of a duvet.'

We mustn't overdo this
because it is, in fact,

quite a thin meringue.

'Place a large spoonful of meringue
mix in the centre of the circle

'and spread evenly.'

Ah, look at that.

It's like nougat, isn't it?
It absolutely is.

It sounds posh, though, vacherin,
doesn't it? It does.

It sounds decadent. And do you know
why they call it vacherin?

They say that the finished vacherin

looks like the cheese
of the same name.

Voila.

The oven's preheated to
130 degrees Celsius in a fan oven.

What we do now
is turn it down to 110.

Pop the little fellas in there
for about an hour and a half.

Keep an eye on them. Ovens vary.
The last thing you want to do
is burn them.

'The extra heat sets the meringue,

'making it crunchy on the outside
and gorgeously soft on the inside.'

'After an hour and a half,
your meringues should be ready.'

Ah, yes! Look at that!

A sun kissed vacherin.

Belters. Belters.

You know what we need to do now,
don't you? Yes. The cream...

THEY HUM A JOLLY TUNE

'The meringue may be cheap
but don't skimp on the filling.

'We're adding creme fraiche
to our whipped cream
to give it that gourmet touch.'

'Melt 100g of plain dark
chocolate, the best you can afford.

'You'll taste every penny
and your dessert will ooze class.'

I think that's the best meringue
we've ever made. Look at that.

It's like a badly pebble-dashed
council house, isn't it?!

DREAMY MUSIC
'As the French would say,

'it's time to start the assemblage!'

The layers of meringue, cream,
raspberries chocolate and nuts

'make this a truly enticing,

'stylish and delicious finish
to your gourmet lunch.'

Look at that, eh?!
That's a bobby dazzler.

But when you bite through
that wonderful hazelnutty meringue

into that cream,
which is slightly sweet-sour,

into the raspberries,
laced with chocolate...

Absolutely beautiful.

'In a top-notch Parisian restaurant,

'this could set you back
up to a tenner a portion.'

'Ours is a lot more economical.'

There's at least
eight portions in that.

It's working out at £1.30 a portion.

Tell us that that's not a belter!

'Et voila - le vacherin!'

'It's more than just
a pimped-up Pavlova.

'It's a beautiful dessert,

'but far too big
to serve Ruth's family...'

'Our gastronomic juices
are well and truly flowing now!'

'We're going to put all that
we've learnt into practice

'and make a start
on Ruth's lavish lunch.'

'We've been lent the use
of a local kitchen,

'set within stunning surroundings.'

'And we've chosen
a corner of the garden

'with views over the Ribble Valley
for our table-for-three.'

Whoa! It's a beautiful spot. It is.

I think we're there. We are.
Just the food now.

Glasses! Glasses, Dave!

'Ruth's unaware of our plans
for a surprise slap-up feast,

'and is busy preparing lunch
for her hungry pensioners.'

Rhubarb and ginger,
hand-picked from the allotment.

With love!

'She certainly goes
that extra mile.'

'As have we.
Ruth's starter, ceviche,

'has already been lovingly prepared
following the recipe used earlier.'

'We're sure Ruth will love
the subtle heat

'that comes from the chilli.'

'While that's marinating,
we crack on with the main course,

'with help from Steve
and Charlotte.'

It's quite an involved recipe,
this one.

It's possibly the most complex
shepherd's pie you've ever seen.

'This is a dish
best cooked in advance.

'Not only does it save you time,

'it lets all those wonderful
spice flavours infuse.'

Does she like garlic?

If it's garlic-flavoured,
she won't like it,

but if it's in the actual dish
itself,

it tends to be fine.

Now the ground cumin...

Ohh! ..cinnamon... Wonderful!

..and lastly, two teaspoons
of black mustard seed.

Just let the spices and the veg cook
for about ten minutes,

just so it's really infusing nicely.

BURNER HISSES & POPS
That worked!

Get out the way, you!

Now I know why she does the cooking
and we just do the prep.

Aye!

'Despite Steve's attempts
to sabotage our shepherd's pie,

'Ruth's special meal
is really coming together.'

Kingy! What, mate?
I think we're just about right.

What for? Slamming your lamb! Ohh!

'We've used a cheap cut of meat,

'lamb shoulder,
succulently slow-cooked.'

'We leave this to simmer away

'embracing those bold
curry flavours.'

The fat's beginning to go
back out the lamb.

It's got a lovely sheen on it.

'Onto our topping...
But this is no ordinary mash.'

We made the mistake once of passing
the potato through the ricer twice.

It actually turns it
to the most glutinous mass.

Look at that. It's fluffier than
an Andrex puppy in a tumble dryer.

'For that Bombay potato vibe,

'we're frying cumin seed,
black mustard seed and curry powder

'which will give the potato
that lovely golden colour.'

The mustard seed and potato
go really well together. Beautiful.

'Shepherd's pie can look quite messy

'so we've bigged up
the gourmet element

'by presenting ours
in individual pots

'and piping our potato.'

Remember, not too much in your bag.
It's all about control.

Blob on!

To the top of the pan. That's it.

It's worth piping. It's basically
a cheap plastic bag and a nozzle.

That looks beautiful.

'But we mustn't get distracted
by our main course.

'There's still dessert to make.'

'We're taking our Asian theme
through to the pud,

'with zesty mango salsa
and Indian sweet garnish

'served up
with an Italian poached meringue.'

'Yes, you can poach a meringue.

'This method creates a soft, light
billowy pillow of loveliness!'

Righto, Kingy,
I'll get your poaching liquor on.

Nice one. I'm going to put
a vanilla pod in there.

But I need the seeds
from the vanilla pod

to be mixed up
with the mango chunks.

It's an extravagance
but it's worth it.

Vanilla and mango...
What a marriage.

'Most meringues are baked,

'but this Italian meringue is cooked
by adding very hot sugar syrup.'

'We're heating the sugar
to 150 degrees Celsius

'before mixing it
with a whisked egg white.'

We're just going to pour it,
nice and slowly, down the side.

Now, what we do is,
we let that keep going

until it gets cool.

This mango I've got here,

I'm going to mix in
the juice of two limes

and I'm going to puree that
so I've got lime and mango puree.

Then I'm going to mix that
with the mango chunks,

which has got that mint and vanilla
and lime zest in.

They're brilliant, them,
aren't they? They are!

We're there. Gladiator... Yes?
The device of the quenelle...

'This is an easy way
to add that classy touch.

'It just takes a little practice
to get perfect.'

Michelin-starred chefs
do this in three.

'We're poaching it gently for
two to three minutes on one side,

'then one to two minutes
on the other.' Grand.

'Poaching the meringue this way
gives it an unexpected,
almost mousse-like texture,

'with a hunt of vanilla.'

How wonderful.

It's almost electric salsa.
Look at the colours, eh?

Fantastic.

Just a little strawberry there...

'For an incredible £6 per head,

'we created a three-course
gourmet feast.'

'And thanks to Olly's tips,
we were able to squeeze in
a bottle of English fizz,

'for a grand total of £33.00.'

'That's amazing, dude. Food prepped,
we're off to meet Ruth.

'who still believes she's making
a video about the Lunch Club.'

'But like a couple of hairy
Cilla Blacks,

'we're about to pay her a
"Surprise, Surprise"!'

The oven's on, the dishwasher's on...

You'll be wanting me to help,
won't you? Yes, I will!

Hello! Hello, darling!
Are you all right?

I'm fine, thanks! How's your dinner?
Fine, thank you!

We just thought we'd pop in
to say hello. Thank you very much!

Because we hear you're marvellous.
Willing hands. Thank you.

We heard the work you've done here
is spectacular. Thank you.

Ladies and gentlemen,
these are my two new volunteers.

Does anybody know who they are?

It's Ant and Dec. We've just been
on the streets for a fortnight!

We're a bit dishevelled!

'Good thing fame hasn't gone
to our heads, eh, Kingy?'

'Always happy to serve
our legion of super-fans, mate.'

You give an awful lot more than just
coming here and cooking. You do.

You do. Well, yes. All right, I do!
SHE LAUGHS

Ruth, normally, your work
doesn't finish now, does it?

No, it doesn't. No.

I have to go back in the kitchen,
switch the dishwasher off,

clean the cooker... Not today.

No. She's going to be
well and truly pampered.

I think it would be a nice occasion
now to just...

..show how much we all love her
for what she does. Yes!

We're whisking her off. For you,
Ruth, the weekend starts now.

Follow Mr Myers. See ya later!

Bye!

Have you got your eyes closed? Yes.

'As Ruth cooks every one of
her meals with love and care,

'we've made sure we've lavished ours
with the same.'

Now...

..are you ready? Yes.

Open your eyes.

Hello!

The said nobody cooks for you.
Well, we do.

Your place is not in the kitchen
tonight. A bed of avocado
on the bottom.

ALL: Thank you.

Sufficient a surprise? Oh, it is.

I'm starving!

Ooh! They can cook for us again.

That is gorgeous. That is wonderful.
That is really nice.

Oh, they can come again.

Ahh! I think she's enjoying it.
I think she is. I think she is.

'Our shepherd's pie is ready.

'From here on, it's all about
attention to detail.'

'Appearance counts,

'and a well-designed plate
can really whet the appetite.'

Kingy, that looks like an epic,
luxury lunch. It does, mate.

And affordable. Yes.

'We can't wait to see
what she makes of it.'

Time to put some spice into your
life, Ruth!

Bon appetit.
Thank you. Thank you very much.

Mm!

That is nice. You've got a job!

'With the pie a success,
it's onto dessert...'

'Our fabulous
poached Italian meringues

'with a mango salsa.'

And an Indian sweet!

Just a little bit of a shard
on the top because we could!
We spent well, I think.

Look at the colours of that.
It's absolutely stunning.

It's beautiful. 'Go on, dig in!'

The colours of the sunset
over the Taj Mahal.

This is so nice.

Well, you polished that off!

Thank you very much. You're welcome.
It was very nice.

From me, thank you
so very, very much

for lending your support
to making this day special for Ruth.

It means so much to me. Thank you.

Aww!

So, Ruth, what did it feel like,

being number one and putting
yourself first for a change?

A complete and utter surprise

and a shock. Yes?

But I'm glad it was you two! Aww!

One, two, three, four...

Thank you! You're very welcome.

Subtitles by Red Bee Media Ltd