All language subtitles for Hairy.Bikers.Everyday.Gourmet.S01E06.1080p.WEB.h264-POPPYCOCK

For as long as
there have been kitchens,

there's been bog-standard cookery

and there's been quality cuisine,
but throughout modern history

the place that has really set
the trend for fashionable food

is the fancy restaurant.

Today is no different,

and there are hundreds of fine
places to eat across the country.

The bad news is
that the best have always been

the reserve of the well-to-do.

Oh, but we believe in treats for all.

So, me and the Myers,
we're on a mission.

To show you how to
create restaurant quality food

at home and on a budget.

A pinch of knowledge, a sprinkling of
inspiration and a portion of time,

that's all that you need...
To treat your friends and family

to a restaurant dining experience
within your own four walls.

'I'm going to change my ways now.
I'm going to go proper posh.'

Now one dish that pops up on
restaurant menus time and time again

is pheasant. But it's one that
barely anyone makes at home.

Game is often considered posh nosh
for the hoi polloi to have

after a long day's target practice.

GUNSHOTS

But it is, Dave? Is it really?

It can be thought of
to be a bit of fiddle to cook,

and it could be
thought of to being expensive.

On both counts they're not.

Those come in at the supermarket
at £5 each.

If you get them from a butcher,
about three quid each.

So for four people you're
talking six quid for your pheasants.

And if you know a poacher, for nowt.

Right. I'm just going to take
the legs off.

Alongside the breast,
we're going to do a confit,

which is a traditional way
of preserving meats.

We start by sprinkling the legs and
thighs with two tablespoons of salt
to draw out the moisture.

It's good to hark back
to traditional fare.

Once the salt has worked its magic,
pour over a tin of goose fat.

It's a bit of an extravagance
at over £2 a pot,

but the depth of flavour it gives
is worth it.

Now crank up the restaurant quality
by adding a tablespoon

of mixed masala spices, peppercorns,
bruised cloves of garlic,

a cinnamon stick and a couple of
bay leaves, then cover with foil.

And this goes into a medium to low
oven, about 160 degrees Celsius,

for about two and a half hours.

Once you've separated the breast,
don't even think about chucking away
the rest of the carcass.

Use it to make some stock for
the basis of a great gravy.

Every good stockpot must have roughly
chopped onions, celery and carrot.

Add a stock cube to a litre of
hot water to intensify the flavour.

A good bit of chicken
stock-a-roonie.

There you go. Crack on for about
an hour and a half or so

while the confit's doing.
The building blocks have begun.

Once the confit is cooked and
cooled, it's time to make ourselves
a mini gamekeeper's pie

with all the tasty morsels that have
cooked to tender perfection.

Now look how easily that meat
comes away from the bone.

How beautiful is that?
What you want is all the meat
and none of the sinew.

The sinew is like little fish bones.

Those are the bits
that you want to leave behind.

To a hot pan add finely chopped
carrot, celery and onion.

Just as with the stock,
these three simple ingredients

enhance the flavours of
pretty much any cooking pot.

All we're doing is what any
good restaurant has done for years.

It's about using every part of
the ingredient

and making the best of what you have.

That's what makes it
an everyday gourmet classic.

Drain the stock, add the pheasant,
and to thicken the sauce
a tablespoon of flour.

Pour in the remaining stock and stir
until thick, unctuous and luscious.

That's what we want. Now we need to
wait for that to go cold.

That's the pie filling. So it's time
to make the pie crust.

Have a guess what
I've got behind my back?

No, it's not flour. No.

No, it's not a block of
ready-made puff pastry. No.

And it's not suet pastry, either.
No.

It's...cold mashed potato.

But even a simple mash becomes
gourmet if you add an egg yolk,

a knob of butter, nutmeg,
and a dash of cream.

Give it a good battering. Beautiful.

With restaurant food,
presentation is key.

So we're going to make
tiny, individual pies

with pheasant filling.

It doesn't cost a penny more
but looks gorgeous.

Even that off.

Get the confit, fill your little hole
up, like that,

and people are going to think,
if you don't tell 'em,

they've got a really craftily-shaped
blob of mash.

Little do they know.
Little do they know.

Place them on a roasting tray.

Turn your oven up to 180. Remember,
it was on 160 for your confit...

..and put these in for half an hour.

Heat up the griddle.
When it's smoking, add some of
that jolly useful goose fat

and a sprig or two of
flavour-filled thyme.

Season the pheasant breast liberally
with salt and pepper.

Now, literally, what I'm doing is
searing them off, a bit of colour on
them, two minutes either side. OK?

Now we put them in the oven
for six minutes.

I'm making the gravy in the griddle
pan using the lovely juices
from the pheasant breast.

Add a little flour and some of
the stock from earlier,

and for a glossy, sweet finish,
a blob of redcurrant jelly.

Now, look at those.

Now they are belters. Should we?
Yes, with confidence

born of arrogance, almost.

Ho-ho. Belter.

Serve with savoury root veg mash,

a sprig of thyme and lashings of
that wonderful gravy.

I'm dying to cut into that, though.

People are just going to think it's a
bowl of mash. Yeah, but it's not,
is it? No. No.

What this dish costs you in time
really makes up for in flavour
and wow factor.

And all those flavours will be in
that wonderful, wonderful rich mash.

Pheasant breast really tender.
Big, savoury flavours, aren't they?

That's an exceptionally beautiful
dinner for three quid.

You know what? In a restaurant
you can pay anywhere up to 20 quid.

Yeah, you're paying for the labour,
for the trouble,

but once you know how
it ain't that difficult.

# Let's all go posh! #
Come on, take a lesson from this.

Our love of creating beautiful
and cheap gourmet food

is something we love to share.

So, we've come to North Wales to
help three very special girls

cook a surprise restaurant-quality
meal of a lifetime.

12-year-old Sophie,
a super chef in the making.

15-year-old A-star student Chloe.

And 18-year-old Shanice.
She's a right champion.

Down the middle, right?

Chloe and Sophie's mum and dad,
Helen and Lee,

are an extraordinary couple.

Three years ago they chose to become
foster parents to Shanice,

offering her shelter and love at
a very difficult time in her life.

I was a tearaway teen, really.

I was in with the wrong crowd, doing
stuff I shouldn't have been doing.

I didn't want help,
I didn't want support.

Karen and Lee sort of
helped me help myself.

Ohh!

Shanice has, literally,
changed her life around.

She's doing voluntary work
and helping other young people.

Shanice isn't the only one to have
benefitted from Helen and Lee's
kindness.

They've fostered more than
20 children over the last ten years.

I think it's amazing having people
living with us. I really enjoy it.

As soon as you walk in you get that
feeling of, like, a family.

It is amazing to live there.

Do you know,
I think fostering is one of

the most important things that one
person can do for another.

It's a wonderful thing.
It's wonderful to be able to treat

somebody who's been so supportive
to 20-odd children over the years.
Mm-hm. It's fantastic.

I think it's great.
I absolutely think it's fabulous.

So, what's the mission?

To thank Mum and Dad
for everything they do. OK.

As a representative for all the
other young people they have looked
after -

Sophie and Chloe, it is
their real mother and father -

but I could be the representation of
everyone else that probably thinks
the same, that they are amazing. OK.

What do, girls, give us some... We
need some idea. What do they like,

what don't they like, what their
personalities are like. Yeah.

Just give us some background. It's
important to you, I can see that.

Is there any particular food that
they like? Prawns. Prawns.

They love prawns? Prawns.
And do they like fancy food as well?

Do they like food that's a bit, you
know, dressed up. Jazzed.

Yeah. Yeah. That'll be good.

So how much money have we got,
do you know? £50.

That's great.
We can do a four-course, then.

Yeah, yeah, we could. That would be
good. Really push the boat out.

Well, you can rest assured that
Mr Myers and I will do our absolute
utmost to help.

So the girls want to lay on a special
meal for a very special couple

to thank them for years of
selfless parenting.

It'd be amazing for them to
actually have a day to themselves.

Hopefully they'll be surprised.
Well, they will be surprised.

Now it's down to us
to make it happen.

I don't know about you, but having
met the girls, let's make this
the meal to remember.

This is all well and good,
but what are we going to cook?

What we should do is follow
that wonderful format

to a really traditional meal.
We've got to start with soup. Soup?

I can't start with soup, man.
It's boring.

What would you start with, then?

Prawn cocktail. Oh, my God. That's
good, prawn cocktail. You said I'm
boring!

A prawn cocktail. But it's
traditional. It's, you know...

You know what I'm like for prawns
and Marie-rose.

What about we do an amuse-bouche?
That's better.

But a little, tiny amuse-bouche of,
like, gazpacho.

Summat to freshen your palate.

Yeah, that's nice.
A little gob-tickler. Lovely.

Yeah, amuse-bouche.

An amuse-bouche is nothing more than
a posh name for a tantaliser.

A tiny little something to get
your taste buds tingling.

It's the restaurant label for
something as simple as a soup

that's been given a gourmet
flourish, and there's nothing to stop
you doing the same at home.

We want to make a gazpacho for
Helen and Lee,

but this top tip
will jazz up any soup.

First, make the Parmesan crisps
by grating

the fresh, flavoursome cheese,
then spoon into bite-sized portions

and place in a medium oven
on a baking sheet.

Cook until crisp.
Oh, it's like watching the sun set.

Really? Well, sort of.

When they're done, take out and leave
to cool while you spoon out

whatever soup you're using
into little tiny cups.

Exactly how you funk it up
is a matter of taste.

But this course will only cost
pennies, and leave Helen and Lee

plenty of room for
the next three courses.

Just don't forget
your delicate Parmesan crisps.

That's it. Bite-size and beautiful,
a palate-punching amuse-bouche.

Or gob-tickler.

We're going to get our creative
juices flowing

by making our own version of
a restaurant fave.

A panna cotta.
And not just any panna cotta.

Oh, no. This is a green tea
and cardamom panna cotta.

Which may sound right posh, but the
ingredients are easy to get hold of

and will probably only set you back
over a pound a portion.

Let's boil cream!

It's great, this. I love the recipe.
It's brilliant cos it's simple.

We start off with fruit of the cow.
Milk and cream.

Look, it's just like that advert,
isn't it? Loads in every bar.

So, there's 150ml of whole milk
and 600ml of cream.

To that add 12 crushed cardamom
seeds with their husks,

some caster sugar
and a cinnamon stick.

Oh, no, I'm sorry. Oh, man. I know.
Look.

Look, I'm just trying to do it with
some sense of style, you know?

Do you know what I mean? Don't.

Now you can't have green tea and
cardamom panna cotta without
the green tea.

We've got seven green teabags.
We really want a tea flavour.

And this one is just English
breakfast tea for that additional...

Bring that to the boil,
watch it doesn't erupt,

and let it go off the boil. Yes.

There she blows, skipper.
Turn it off.

Now it's time for the gelatine.

Without the gelatine
the panna cotta will not set.

The gelatine has been soaking for
five minutes.

Chuck it in when it resembles
a jellyfish.

Use a piece of muslin over your sieve
to make it finer,

and then strain your mixture
through it.

Never in the field of puddings
has cream been so infused.

Oh. Now we took this away, but don't
chuck the cloth away.

Just stick it through the laundry.
In fact, I don't want to waste that.

This hurts but it's worth it.
HE SQUEAKS

That's flavour. Agh!

Have you got that? Yeah, but it was
worth it, Kingy. Definitely.

You could use kitchen tongs to do
that, but, you know,

hard man in the kitchen,
do you know what I mean?

Pour the mixture into ramekins,
cool to room temperature

and then pop them in the fridge
for three to four hours to set.

Next, prepare the biscuits, which in
posh restaurants are called tuiles.

Cream together 115 grams of butter

and 115 grams of icing sugar.

Now carefully stir in 115 grams of
finely sieved plain flour.

Finally, add three egg whites
and a teaspoon of vanilla extract
and cream it together.

If you like a bigger hit of vanilla,
put a bit more in.

Yeah. That needs to rest now for
about an hour,

and then we can make tuiles whilst
the panna cotta's cooling.

It's in the fridge, master. Ooh.

Do you think his hump's
getting bigger?

Now, to make your tuiles
really squeal,

cut a template from an old ice cream
tub, place it on a baking sheet

and spread your mixture thinly
over it.

Remove the template to carefully
reveal your tuile.

Sprinkle on some cardamom seeds
for depth of flavour.

It's funny, they do remind me of what
you see at the bottom of a drawer and
you know you're infested.

HE LAUGHS
That's true. Oh, no, they're back.

Now these go in an oven,
160 degrees Celsius,

for between five and ten minutes,

and they will go, all of a sudden,
golden.

So you've got to keep an eye on them.

CLOCK TICKS

ALARM RINGS

After ten minutes, your tuiles are
ready. This is where
the magic happens.

As quick as you can, carefully get
the tuile off the tray and gently
wrap it round a rolling pin.

They'll be soft for about
30 seconds, and if you haven't
twirled your tuile by then,

then you'll have to
make do with flat 'uns.

Lovely job.

For the releasing of the panna cotta
from its frigid tomb,

we need some boiling water.

And the good thing is,
if they don't come out first time,

you get to eat the casualties.

Perfect. Perfect. Yeah. Perfect,
perfect, perfect. It's still got a
wobble. That's what youwant.

Love it. Now just hold them in
the water for five seconds. Yeah,
if that. No more.

Oh, beautiful. It's just bellied.
That's perfect.

As it bellies you just see it goes,
whoa, and relaxes out of shape.

Fantastic.

But, of course, you could always
serve your panna cotta sans tuile.

Are you bonkers? It's these
budget-busting flourishes

that turn a bowl of burnt cream into
a gourmet pudding.

Does that not look like a great
plate of food? Yeah.

It looks too good to... No.

Ohh.

Look at that little spoonful
of love.

It's lovely. It has that dry finish
from the green tea.

That's a heavenly dessert.
The texture's great.

Mm. That's perfectly, perfectly
perfect.

That is a top-flight dessert
for hardly any wedge.

It's a near-perfect cut-price pud.

But is it something the girls
would really want to cook? Mmm...

Listen, do you think we've nailed
this dessert for Helen and Lee?

I like the dairy and biscuit combo.
I do worry if it's a bit too fussy.

But I want their meal to come from
the heart. Yeah, yeah,

and it's got to be delicious but
it's also got to be affordable.

Well, I think we can fine-tune it
as we go along.

HE STARTS ENGINE

For a bit more inspiration...
Particularly with regard to
the main course...

..what could be better than a quick
trip into London's rich history

of fine dining and restaurant fare?
Or I could just go on the internet.

No, mate. I'm taking you to London's
famous Reform Club on Pall Mall.

Blimey!

The Reform Club was set up in 1836
as the home for some of the most
forward-thinking men in Britain.

But probably one of the most famous
people there was to be found in
the kitchen.

Alexis Soyer, their head chef,
was a celebrity in his time.

He wasn't just one of the world's
best chefs.

He was also a ground-breaking
champion of posh food for everyday
people.

A bit like me and Kingy, really.

We think he's got a lot to teach us
about great gourmet food

on a really tight budget.

And we've even dressed up posh just
for the purposes of investigation.

Cos they wouldn't let us in with
our leathers on.

Oh, the things we'll do for
a good dinner. You're not wrong.

Alexis Soyer wrote recipe books for
all strata of society.

One of his most famous was
The Modern Housewife.

Aimed at the middle classes, it was
full of tips on how to replicate

high society food cheaply.

Hello, Ruth.

And we're hoping to find out more
from his biographer, Ruth Cowen.

With this book he used leftovers,

cheap cuts, more imaginative ways
of being economical

to make great food and wholesome
food, you know, readily available.

But top quality. And we thought
we were being original.

Alexis Soyer beat us to it.
SHE LAUGHS

A hundred and odd years ago.

Absolutely. A clever commercial man,
though, wasn't he? Very much so.

Then, just as now, people wanted
posh food but at cheap prices,

and his recipe book for the working
classes was a huge hit.

He told a quarter of a million
copies, which even today you'd be
proud of. Yes.

But for the Victorians, with their
much more limited literacy

and it was very much a class-based
thing, it was phenomenal.

So given our quest, is there a pearl
that we can learn from Alexis Soyer?

I think there is, and I think turtle
soup was a very iconic dish of
the period.

We can't do that. We'll get shot.
Absolutely. Too right.

And it was extremely expensive
and rare, even then.

But in his typical way, Alexis Soyer
got around the problem

of expense and rarity for the middle
classes, who desperately wanted to
have something similar,

and he made mock turtle soup.
There are two recipes here.

Mock turtle soup is a classic example
of swapping out expensive ingredients

for cheaper but equally tasty
alternatives.

And we're going to have a go
at making it.

Current head chef Terry Howard has
agreed to let us into his kitchen.

Heaven help him.

Right, chef, we're here, present and
correct, sir. Yes, sir.

And how's this for creative thinking?

The main ingredient in mock turtle
soup is calf's head.

Look away if you're squeamish.

Morning. How are we? Not feeling too
well, I see. Never mind, eh?

This, to me, looks like
really cheap cuts of meat.

Turtle, it's an expensive commodity.
Sure. So Soyer decided,

for one reason or another,

to use a calf's head as a substitute
for turtle.

I suppose, Ruth, this is a classic
example of everyday gourmet.

From a very expensive, classic dish,

you make something that's more
accessible. That's absolutely it.

I mean, turtle soup was THE most
lavish dish of the entire
19th century.

They didn't have any problem with it
being a different ingredient.

But the end result had the same
texture and the same strength,

a really strong, meaty flavour.

Soyer's trick,
as with all good chefs,

is to pull out and enhance
the flavours of the main ingredients.

In this case, calf's head.

As with our pheasant earlier,
that involves cooking with sauteed
carrot, onion and celery.

It's a classic stock.

What's interesting about this dish,
David, and what I'm finding is

that all the cuts of meat are
quite gelatinous.

So when you reduce it down
it's going to be that big, like,

you know, like a veloute.
A big, you know, sucker of a soup.

The cuts of meat are boiled in
the stock, along with the remains of
the head, for a good two hours

before being cooled and pressed to
make a firm block of mock turtle
steak.

The soup itself is made from a
roux...

That's butter and flour
to me and you.

..with the strained stock,

and then flavoured with herbs and
glossed up with a helping of cream.

You've got all the flavours coming
through from the marjoram,
thyme and basil.

That's the tasty bits, isn't it?
Yes, definitely.

We've got every last drop out. I'm
going to finish it with the mock
turtle.

I tell you what. It looks like turtle
to me.

Not that I'm too familiar. Is that
OK, about a centimetre? Perfect.

With recipes like this, Soyer's
cooking became so famous

that he was able to produce ranges
of his own branded sauce,

which then allowed normal people to
savour some of the high-end Reform
Club dishes in their own homes

without the need for fancy equipment
or long cooking times.

Now let's taste what Soyer had
to teach us.

OK, everybody, dig in. It looks
great. It looks really good.

It's really good. Mmm. It's tasty.
Very.

It is. I think, at the bottom
of this,

it's just the building blocks of
good cooking. Of course.

You start with a good broth, then you
turn it into whatever you want to.

You always go with the basics,

and then just create it into
something fabulous,

which is exactly what Soyer's done.

Well, hats off, Alexis Soyer.
Yes. Absolutely.

And hats off to Terry for carrying on
his spirit. Yes.

That Soyer was certainly inventive,
Si.

I know, mate, and it's in tribute
to him that we're going to make

our own swap-out version of
another British classic.

The beef Wellington.
COW MOOS

Instead of expensive beef
and foie gras,

we're going to use pork and mushers.

Now you could be up to £20 a portion
for a good beef Wellington in a posh
restaurant.

This you're getting a massive portion
for around... Five squid.

Because this is pork, and we know
what goes really well with pork,

we've enhanced the dish.

It's stuffed down the middle with
black pudding. You're loving it.

It's wrapped in the same duxelle of
mushrooms, then wrapped in Parma ham,

cos the ham goes great with the pork
and the black pudding,

and then we serve it with wonderful
caramelised apples.

Do you know where we're coming from?

Now this is a lovely piece of
fillet.

You see this sinew here?
It's a bit tough.

What we're going to do is
take that off.

Dead simple.
A bit of a knife, take it off.

While I start prepping an onion for
the duxelle of mushroom,

check out Si's top tip on cramming
that pork full of juicy black
pudding.

See this bit of paper here?
Put one in, like that,

and then roll the fillet
so it's quite tight.

Take a long knife,

and I'm going to push that knife
right the way through.

In the same hole
you've put the knife through...

..I'm going to put the end of a
spoon.

My onions are sweating, but that's
boring. This is great.

Right, apple corer. Yeah.
Click! Click!

Look at this. Black pudding plugs.

Shotgun cartridges for
the gastronomy world.

In the true spirit of British
resolve and invention,

you could find your own way of
stuffing the fillets,

but get in as much as you can to
make that meat as moist as possible.

But how juicy is that pork going
to be

when all that black pudding fat
has cooked into it?

It's going to be the best.

For the paste, your mushrooms must be
finely chopped

before they join the sweating onions
and a shaving of garlic.

I'm just going to generously season
the pork before I start cooking it.

Do you know what? I'd be tempted to
just cut that into little rounds,

fry it off and have it with some
eggs. Ooh, yeah. Ooh, yeah.

Poached duck egg or something.
Brown sauce. Yeah.

But that would not be gourmet.
No. That's gourmet.

I'll put the pork into a hot pan
and sear on all sides,

while Dave gets to use
today's equivalent of

Soyer's time-saving brand sauces.

That wonderful gourmet stand-by.
Ready-made puff pastry.

Oh, look at the size of that boy.

HE HUMS:
"1812 Overture" by Tchaikovsky

MUSIC: "1812 Overture" by Tchaikovsky

Roll it out big enough
to wrap your pork,

then line it with Parma ham,
or any other cured ham of choice.

The mushroom paste
gets spread onto the ham.

This is the duxelle of mushroom.
And, after all that gentle cooking,

it should have reduced enormously
but intensified in flavour.

This is like a fungal duvet
for your Wellington.

That is beautiful.

Where would you like it? I'd like it
that way, dear heart.

Beautiful. There we are.

Now, paint this liberally with egg.
You don't want a leaky Wellington.

I'll take that up and over.

Take that up and over.

Now, I've got my seam there...

..and I'm going to take it like this.

Under there. This is the bottom,
so nobody sees that.

So look at that.
That's your presentation side.

So we can get that nice and neat.

The whole thing goes onto a baking
tray to be glazed with egg

and decorated with some of
the leftover pastry.

I'm just going to give this
another coat of egg.

I want a nice, nice glaze.

This will go into an oven
at 170 degrees for 15 minutes,

then turn it down to 150 degrees
for another ten minutes.

Finally turn it off
and leave it for another ten.

Lush. I'm looking forward to this.

And I've got plenty of time to make
the ultimate gourmet apple sauce.

This is the oil that we seasoned
the pork fillet in.

Very important, that, because, don't
forget,

it's about recycling flavours.

What we're going to do is we're
just going to caramelise them.

And it shouldn't take too long.

And you've got that lovely pork fat
and bits of black pepper. Exactly.

To the apples add some chicken
stock,

a few sage leaves,
a slug of sherry for sweetness,

and a tablespoon of Dijon mustard.

Now what we do is, we cook that until
the liquid has reduced by half,

and then we float in some cream.

Now there's posh gravy. Oh, look at
the ripples on this. It's lovely
when you do that.

Now you could serve the pork without
this. You could, Dave, you could.

But just a little effort and hardly
any extra money elevates this

from the downright delicious
to the utterly delightful.

The anticipation's killing us.

And...there you go. Oh, yes.

Look at the juices in that. Look at
that.

It's like a pig roly-poly.

The nugget of black pudding's
perfectly in the middle

and that pork is tender.

It couldn't be anything else, really,
with that black pudding. Oh, look at
that.

Sometimes pork loin can be very dry.
That's not dry.

The black pudding, the mushrooms and
the ham are keeping it so moist and
tasty.

That, I think, would serve four.
Easy.

So we're down to £2.50 a head.

We've been too extravagant.

Us? Extravagant? Good grief!

I reckon Soyer would've been proud
of us.

We've given the wellie a good old
reboot.

And our experiments with making
expensive classics affordable

has got me thinking about a way to
bring Helen and Lee's four-course
gourmet meal in on budget.

I've got it. What about neck of
lamb? That's cheap and dead tasty.

Maybe we could make it a bit more
delicate. Wrap it in filo pastry

and embrace it with Mexican spices.

Ooh.

On our menu for Helen and Lee...

..a dainty gazpacho amuse-bouche
to whet the appetite.

A classic '70s starter
with a spicy restaurant revamp.

For the main course, a variation on
the beef Wellington, but this time
using lamb and a filopastry.

And for pudding, a seasonal
cheesecake with hand-picked fruit

and a rather flashy
spun sugar crown

to ramp up the gourmet gambit.

And if presentation is half
the battle,

this spun sugar crown makes
winning easy.

First, pour caster sugar into
a non-stick pan,

and then carefully heat it until it
turns into a beautiful brown, gloopy
caramel.

Plunge into a baking tray of cold
water.

Meanwhile, brush the underside of
some bowls with vegetable oil

and place on silicon paper.

And now the fun bit.

Dip a fork or whisk into the molten
sugar and drizzle... More like whip.

..over the bowls.

Do this until you're happy with
your design, then leave it to set.

Cut off any stray edges and then
carefully remove from the bowl.

And there you have it. The crowning
glory to pretty up any dessert.

Ah, one, two, three, go.

In the heart of Chester, we've taken
over a restaurant,

and the tables are ready for a great
dinner for two.

But us and the girls have got some
serious prep to do

before Helen and Lee arrive.

And that involves GBH on Ginger Nut
biscuits.

I think she's enjoying that
too much. I do as well.

It's a bit of a worry, really.
Nice work, Soph. Shall we give them
a shake?

HE LAUGHS

We're starting with the cheesecake
as it will need plenty of time
to set.

Mettre le beurre sur le biscuit.

Put the butter, melted,
in the biscuits.

We're in a French restaurant,
aren't we? No, it's good.

Avec comme tous melanger.

Stir the biscuits together
with the butter. Oui.

To make a solid base, pack it down
tight.

This is mascarpone cheese.
Mascarpone.

Which is a soft Italian cheese, a
traditional cheese in a cheesecake.

Fold in the sugar and double cream.

This should loosen it.
Oh, look at that!

To make it mega lemony,
grate in the zest of one lemon.

A fingernail in there.
SHE GIGGLES

Sophie has put herself into this
cheesecake. Literally. She has.

After softening gelatine in warm
water, add it to some heated
lemon juice

and then pour it into
the cheesecake topping.

And to get those cheeks really
puckering,

dollop in three tablespoons of
lemon curd.

You've got a hair in there. Where?
Oh, look at that. That's yours. It's
not. It's blonde.

Ah, Sophie.

Spoon the cheesy mix onto
the biscuit base.

And give it a shake to level off.

A shimmy and that'll be fine.

Pop it in the fridge until set.

And then it's on with
the amuse-bouche.

Our gob-tickler is going to be
gazpacho soup

topped with a dainty quail's egg.

And we start by finely chopping
some spring onions.

But Shanice seems to have her own
take on finely chopped.

They're all exactly the same. No,
you've wrecked it. He's not happy
now. It's a shard.

I don't want a shard. He didn't want
a shard.

I didn't know what a shard was.
Do you know who you remind me of?

The Chuckle Brothers.
The Chuckle Brothers! Yes. Yes.

It just popped in. Would you mind
popping it out again!

To me, to you. To me, to you.
To me, to you.

Right, you two, cut it out!

Oh, dear. They could've said Ant
and Dec or somebody remotely cool.

Jedward?
ALL LAUGH

To the pot add some red onion,

green and red peppers,

and a litre of passata.

Add sherry vinegar, garlic
and olive oil.

Then mix it up
and let it stand to rest.

So that's gazpacho. That's
just going to benefit by being stood

for two or three hours for
the flavours to infuse.

What we could do is make a sauce and
get everything prepped for the prawn
cocktail now.

Now the girls were definitely keen
on prawns,

and prawn cocktail certainly used to
be a restaurant favourite.

It may have fallen out of favour
recently...

..but we've updated this classic
using some of our gazpacho as a
flavour base.

Fold in gently. You don't want
to break the prawns up.

Into the prawns and gazpacho
go some creme fraiche,

onions, chopped tomatoes
and de-seeded chillies.

We want this finer than a butterfly's
toenail clippings.

Also some coriander, chopped radish,

zest of a lime and, if you like a
little more kick, a drop or two of
Tabasco sauce.

I think it needs some salt as well.

Look at them, eh? They're prawns,
aren't they?

Look at that! They have blown
the budget.

What are they? Prawns!

They're prawns?
They're that one's older brother.

Honestly, Shanice, to a prawn lover
this is like the Holy Grail.

Blanche those prawns in boiling
water until pink.

And that's like super luxury prawn.

And for the main course. Inspired by
our very own pork wellie,

we're doing spicy lamb parcels.

Start by searing the lamb neck
fillets until brown on all sides.

On half a red pepper place some
minced lamb

which has been mixed with onions,
chillies and garlic.

Brush melted butter on two sheets of
shop-bought filo pastry.

Then balance the neck fillets on the
mince and package up into a tight,
luxurious lamb parcel.

Brush with more melted butter to
ensure it goes golden brown,

then cook at 180 degrees for
20 minutes.

The girls have done everything they
can do to make this a very special
thank-you meal for Helen and Lee.

They have no idea what's going on,
but Sophie, Chloe and Shanice

hope it will be a surprise they'll
never forget.

They do deserve loads because over,
like, ten years,

they've, like, fostered 22 young
people,

and they've never had this before -
or anything.

GIRLS GIGGLE

I think it's important for them to
get this treat

because they never have anything
for themselves.

They just do so much for everybody.
They don't think of themselves,

they think of everybody else. They
think of him and her and her and
him.

It's everyone else and they're last.
They're at the bottom of the queue.

We're just here to say thank you for
being amazing parents and foster
carers,

and we thought you deserve a treat.

We haven't done it alone. We've had
two dodgy caterers from a burger
van.

ALL LAUGH
Yeah.

Who are you calling dodgy? Hey!

I'm really worried now.
The Hairy Bikers. Hello, Helen.

Good to meet you. Nice to meet you.

Good to meet you. How are you doing?
Shaking. Don't shake.

Good grief. By 'eck, you've got
a fabulous family.

How are you feeling? Is it like,
"Crumbs"? Yeah, absolutely.
We're shocked. Shocked.

Are you hungry? Starving.
See you in a minute.

Cheers. Thank you.

Cheers. Cheers, love.

Before the meal can begin,

we've got to add the finishing
touches to the gazpacho.

A couple of basil leaves, a blob of
mayonnaise and a hard boiled quail's
egg floated on the top.

Now, the egg must not sink.

It's touches like these that
make a meal restaurant worthy.

Just a little cheeky starter. Oh.
Very nice. Thank you.

And it's a little gazpacho Espanol.

What do you think? Very nice.
Very tasty.

We'll be serving the prawn cocktail
with one of our massive tiger prawns
on the side.

And in the glass, carefully laid
lettuce, avocado and prawns.

A touch. Yeah, that's what we want.

Very nice. After your amuse-bouche,
your second course.

It's a prawn cocktail, because we
know you love prawns. Thank you
very much.

I'll just move that, sir.

That's not a prawn. It's more like
a lobster.
HE LAUGH

Thank you. Well done, kid. You know
you have to make these when we all
get home.

It's so nice. It's nice.
They've done a grand job.

It's going well upstairs. It's time
to see if the lamb parcels are ready.

Do you want to taste the mincey bits?

Do you think it's too spicy for them?
No. Just right.

It's well nice. Do you think that's
good. Yeah.

Great. I was worried it might be
too much.

We're serving these with steamed
vegetables, which give a lovely
splash of colour to the plate.

It's all these little things that
make it special.

I mean, we're in a restaurant,

so let's give them restaurant styley
food.

Right, chocks away, skippers.

Here's your mains. Thank you very
much. Mm.

How's that? Very nice.

It's really tasty, that.

We're coming to the grand finale and
the cheesecake is looking stunning.

And that sits perfectly on top.

Yes. Yes. Love you. That looks
great. Good. I'm happy with that.

There is it. Perfect.

Oh, are you having some? Yeah.

So have you had a nice dinner?
Very nice. A nice surprise.

We had no idea what was going on.
It was great.

What a surprise. It's their fault.
ALL LAUGH

We've just had a laugh, like, from
start to finish.

They're the Chuckle Brothers. What
can we say? I'm going to murder her.

Anyway, it's been a fantastic
journey with you all.

It's been a pleasure and privilege
to meet you

and be involved in the family for
the short time we have been.

Can I just say thank you to all
of you.

We're so proud. No, thank you.

We want to thank you for being
amazing parents and foster carers

to many young people, and we just
want to treat you,

cos you deserve it. Thank you.

Do you think it's lived up to
your expectations, girls?

Yeah, definitely. Are you happy?

Great. There's still smiling faces
sat at the table, that's for sure.
What a team, eh?

That's what it's all about, isn't
it? Yeah. I'm so proud of them all.

Thank you for this afternoon.
It's been fantastic.

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