Me and my best mate Jimmy are back at our very own cafe,
here at the end of Southend pier.
~ Who's hungry? ~ ALL: Yeah!
Because we're passionate about cooking up great food
to share with friends and family.
Lovely flavour.
That's delicious.
That's really, really good.
We've invited down a whole host of very special mates...
Hello!
..to help out in the kitchen.
It's getting hot, it's getting hot, it's getting hot!
Because the weekends are for feasting.
Thank food it's Friday!
On tonight's menu,
I'll be cooking up an epic Southern fried chicken.
This is stuff that makes me really, really happy, guaranteed.
I'll show you how to make a real Italian pizza
in a couple of plant pots.
CRUNCH Just listen to that crunch. Oh!
And this series, our food fight is to cook up brilliant grub
with stuff that normally gets thrown away.
First up, ugly veg.
Beauty is in the eye of the beholder,
and I think that is awesome.
Wahey! They should have a party.
One thing I love about Southend -
when the sun shines, it looks amazing.
Helping us out in the kitchen is my old student, Kerry Ann.
Right, there's your tea for table six.
Do you feel making sandcastles later?
~ Can I bury you? ~ Yeah, up to my neck.
And give you some mermaid boobs and a tail? Can I do that?
We've got a menu board
full of amazing feasts
for you to try this weekend,
and joining us for a cook-up, an award-winning actress
and lover of all things food.
Hello! Kate Hudson, everyone!
CHEERING AND APPLAUSE
~ Oh, hello! ~ Come in.
~ Hi. ~ You all right?
~ Nice to meet you. ~ Come and sit down.
~ How are you? ~ Hi. ~ What a pleasure.
~ Pleasure. Can I scoot up? ~ Yeah.
Thank you for coming to the longest pleasure pier in the world.
~ We're gonna do some cooking today. ~ I'm so excited.
~ Very, very exciting. ~ Yeah.
~ And how long are you in England for? ~ This trip, only a couple of days.
~ Right. ~ But I'm living here. Like, we're here half the time now.
~ Oh, right. ~ Yeah. ~ So you're a local? ~ I'm a local.
So your mum, legend. Your dad, legend.
Um, and I've had the pleasure
~ of going out to dinner with your mother... ~ You did!
..a couple of years ago. Lovely, lovely lady.
~ Isn't she fun? ~ Yeah, really good.
And I could tell that she was a cooker. You know when you know?
She's one of the ones, she'll go to a restaurant
and taste something and she'll go home and next thing you know,
it's like, "That's pretty close, Mom."
So growing up, what was your sort of food like?
What were the influences?
My mom was raised by a very Jewish mother, and with that, it is, eat.
~ Yeah. ~ If anything is wrong, you eat. ~ Yeah.
~ If you're really happy, you eat. ~ If you're sad?
~ It's like... ~ You eat. ~ Everything.
Does Mum get to learn from you now?
Cos obviously, you're the next generation.
You've got different vibes going on. You're hanging in different places.
I have very different vibes. For me, it's tacos.
~ So everybody wants me to make tacos. ~ Soft or crunchy?
~ Right in between. ~ Ooh!
My dad actually told me I should do a Katie's Taco Truck,
which I was like, I love that idea, but I don't know
if I'm gonna have the time to do a taco truck.
~ You know Kelis is doing it now? ~ Khaleesi?
Kelis, you know - the singer?
I thought you were gonna say Khaleesi from Game Of Thrones.
~ Oh, no, sorry. ~ Khaleesi inside a taco truck?!
~ Are you a big Game Of Thrones fan? ~ Huge.
~ I'm obsessed by it. Love it. ~ Completely obsessed.
Do you kind of go, "I wish I was in that.
"Can't I not get a part - can I not have a cameo?"
I think it would turn into a comedy routine if I was in Game Of Thrones.
I got phoned up by the exec producer of your man from New Zealand,
~ um, who does... ~ The guy who did Lord Of The Rings.
~ Lord of the Rings. ~ Yeah. ~ Peter Jackson.
The worst thing that happened to me was I got phoned up and asked,
did I want to go and cook for Peter Jackson's birthday?
The big birthday, and if I did, they'd fly me over,
~ and I could be a Hobbit in the show. ~ Did you do it?
No, I was working and I couldn't get out of it
and I really wanted to be... I wanted to be a little stubby...
~ With the hair and the little feet. ~ I'd have got right into it as well.
I'd have taken the outfit home and everything.
"Jules, let's make love... as a Hobbit!"
Yeah, she'd love that(!)
She's like, "Honey, you don't need the outfit".
Yep, I think that's pretty much what she said, actually.
~ Are you hungry? ~ I'm actually starving.
~ Have you got a bit of flex in those jeans? ~ I do. Very much.
OK, because the first thing that we're gonna feast on today
is an incredible Southern fried chicken.
~ Do you wanna try some? ~ Yum. Yes.
But as well serving it up to Kate and the diners,
I wanna show you lot at home how to make it.
Southern fried chicken, yes!
This is gonna be an epic weekend feast, if you do it properly,
with love and care and attention.
Gourmet fast food is bang on trend,
and this artisan version is delicious.
This isn't about bargain buckets, my friends. This is about soul food.
Comes in three parts, ladies and gents.
We've got the brining, we've got buttermilking and flouring.
It's gonna be incredible.
So part one. Love, care and attention starts with a brine.
What's it gonna do?
It's gonna flavour the meat, it's gonna hydrate the meat,
so you're gonna get a juicy poultry bird.
It's really, really clever.
To make the flavoured brine, use a handful of black peppercorns,
a few sprigs of thyme, four fresh bay leaves and four garlic cloves.
We're gonna add 100g of salt.
You're not gonna eat all of that,
so don't start getting all worried about health and stuff like that.
This is a brine. And 100g of brown sugar.
I quite like the brown sugar. It's got a more complex flavour.
It's obviously less refined.
Finish with 400ml of water.
Give it all a stir and bring it to the boil.
Then take it off the heat.
Add another 400ml of water in there.
Let this fully cool down
and then I'm gonna submerge this meat into there.
It's gonna kind of be the ultimate chicken.
We want a sweet, sticky meat for this finger-licking good feast,
so four free-range chicken drumsticks and four thighs.
Keep the skin on, and score right down to the bone.
This of course will let flavour in.
It will also let the flour stick to more surface area
and that means more crispy bits.
So in with the thighs and in with the drumsticks.
I think that you know this is gonna be good.
So just cover that with some greaseproof paper, or Clingfilm it.
Whack it in the fridge, and I put it in there overnight.
12 hours minimum, and that's the beginning
of the incredible flavour process.
See you in 12.
Now, if you touch the chicken, it feels slightly firmer,
but also, it has grown in volume.
It's hydrated it. It's probably gained about 10%.
Give it a little shake and straight into a Ziploc bag.
Then, guys, you're ready for stage two.
Buttermilk. You can get it in all the supermarkets.
It's kind of like a liquid yoghurt and in a marinade,
it's absolutely spectacular. Why?
Because the acidity in it just has this incredible way
of breaking down sort of tough meat,
and it's gonna help to flavour and tenderise this chicken.
So I'm gonna squeeze the air out of the bag, and there we go.
That can get wrapped up and we put that in the fridge
for another eight hours.
You might be thinking, is it worth it?
Of course, just get a bit of chicken -
just put it in flour and fry it. It won't taste anything like this.
You know, you can always cheat,
but fantastic feasts at the weekend are about preparing for it.
So now it's the exciting bit.
This is the kind of secret spice bit that they say, you know,
"So many secret and blended spices" and stuff like that.
It's not that secret. I'll give it to you.
Start with 200g of plain flour, then it's just one teaspoon each
of baking powder, smoked paprika,
cayenne and onion and garlic powder.
Season with salt and pepper and give it a good old mix.
Then go in with the chicken.
Just get your fingers in and have a good old toss around.
You've given this chicken some serious TLC. Now it's time to fry.
Half fill a sturdy pan with sunflower oil
and heat to 108 degrees Celsius.
So I'm gonna do, like, a two-tone cooking.
Colour it up and get it crispy in the oil.
Soon as it looks nice and golden and gorgeous,
after about five minutes, put it in the tray.
Do the same with the thighs,
and that way, we can put it in the oven for about half an hour
until the meat comes away from the bone,
and it'll be crisp and gorgeous.
Drumsticks first. Slowly put them in.
Looking very, very beautiful already.
For one final aromatic flavour hit, grab a few sprigs of thyme,
dip in some excess oil in the tray
and then sprinkle it all over the chicken.
So I'm gonna whack this in the oven now at 170 degrees Celsius.
Next up, I'm gonna show you the most incredible red cabbage pickle
kind of salad that goes with it, and is amazing.
Start by toasting a big handful of fennel seeds in a hot pan.
In a separate bowl, go in with 100ml of red wine vinegar,
one tablespoon of sugar, a pinch of salt,
and finally, those toasted fennel seeds.
This is gonna be an incredible base for the cabbage.
With the red cabbage, we just wanna basically finely slice it.
Then it's straight into the pickling vinegar,
and really give it a good old mix-up.
Go on, get your hands in there.
When you're tossing it up, feel free to sort of scrunch it a little bit.
Let's have a taste.
Mmm, so good.
Time to bring all this Southern goodness together.
Pickle first.
Get your incredible crispy chicken.
Look at that!
I know - I'm so excited!
For me personally, what I love about this
and the whole kind of idea of this,
is you take something junk and you apply the old values -
love, care, attention.
The brining, the marinating, the flour with the secret blend -
or not-so-secret blend.
And we create a mountain of delicious, loved food.
This is finger-licking chicken like you've never tasted before.
Super-crispy on the outside,
ultra-juicy and tender on the inside,
and to set it off perfectly,
I'm serving it with baked sweet potatoes,
peppery watercress, wedges of lemon
and of course, my crunchy, vibrant fresh pickle.
This is the most fantastically indulgent weekend feast
that everyone will love.
Purple, orange, and that golden brown crunch.
Let's take a bit of that beautiful chicken.
A little squeeze of lemon juice.
Mmm! Oh, my God!
It's just tender, crispy outside.
And look, it's fried, so it is rich,
but then when you bang that in your gob... it's so delicious.
For me, this is stuff that makes me really, really happy, guaranteed.
I love it and I hope everyone in the cafe loves it as much as I do.
Service, please!
Looks really nice.
Table two.
Bon appetit!
Don't hold back, guys. Get stuck in.
That is amazing.
Absolutely delicious.
OK, are you ready to get in on this?
Look at that colour!
What's your favourite bit? The leg, or the thigh?
I'm gonna eat the drumstick.
I wanna see you getting in there.
~ Just incredible. ~ That is amazing.
Yum!
Is this kind of a flavour of your childhood?
Yeah. Big time.
Now, darling, I know you're on your fifth bit of chicken,
and I love you for that, but, um,
~ we have got to cook for these people, and... ~ Oh, yeah.
~ Now, you've chosen a dish. ~ I did.
OK, what is the dish you have chosen, and why?
I chose, er, a vindaloo.
So I'm gonna go Indian, because growing up, my mom,
she started to go to India in, like, the '70s, and it was like,
she'd come back with pink hair, and so growing up, that was...
It was sort of like, very more traditional American food
and then, like, Indian.
~ Indian food is so incredibly aromatic. ~ Yeah.
But even more so, the sense of smell for me.
You know, I feel like when I get very old,
it will be something that I'll always remember as a memory of home.
So vindaloo - a really interesting dish, originally from Portugal,
1600s, and it means meat cooked in wine and garlic,
which is quite simple.
But we associate it so heavily with India,
cos it's the Portuguese that actually took it to Goa first.
No wonder.
It was a simple Portuguese dish, but then when they got over there,
and they ran out of wine, and they had the vinegar,
but then they started making vinegar out of palm.
So it kind of evolved. And this is chef Rego here.
He's considered the world's greatest Goan chef,
and he's cooked for everyone from the Beatles to Bill Gates.
What this guy doesn't know about vindaloo isn't worth knowing.
We've spoken to him.
We've got his recipe and we're gonna cook this together.
It's gonna be loads of fun.
Oh, this is so exciting. I'm so excited!
So you're gonna have the best time in the kitchen.
You're gonna learn this recipe,
but also you've got to feed this lot.
~ Guys, are you still hungry? ~ ALL: Yeah!
~ Come on, then, darling, get your pinny on. ~ Woo!
~ Let's do some cooking. ~ Let's do this. Let's do it.
Next, we're rooting out ways to turn unloved, ugly veg
into gorgeous grub.
I don't care if it's got three more carrots sticking out
or if it looks like John Craven.
I don't care. It's gonna taste the same.
And Kate gets aggressive in the kitchen.
Think of someone that's getting on your nerves.
I won't ask - don't worry!
Here at our Southend caff,
we've got a menu packed with feasts
for a seriously tasty weekend.
~ You still hungry? ~ ALL: Yeah!
Hollywood actress Kate Hudson is getting a cooking lesson
from yours truly, and she's making curry
for the whole caff - a vindaloo.
~ Very exciting. ~ Such an honour.
Do you want me to tie you up, or would you like to do it yourself?
~ Yeah. ~ Don't worry.
I've got loads of recipe tips from the world's top Goan chef,
Rego Urbano.
OK, so we're gonna start with the base of the curry.
As you know, it's a medley of spices.
First up, we're toasting coriander seeds, cumin,
black peppercorns and a couple of dried chillies.
~ We wanna wake up the spices. ~ Yes.
~ You can smell it already, yeah? ~ Oh! That's pretty serious.
Well, what I'd like you to do is,
we've got two motions here in the pestle.
We've got smashing, right, but then you start muddling.
~ So we want a kind of powder. ~ Smash and muddle.
~ Yes. Have you got a pestle and mortar at home? ~ I do.
Nice. If you'd have said no, I'd have said take that one.
~ Can I take it anyway? ~ Yeah. ~ As a souvenir? ~ Definitely.
~ So the second part, now we're going into paste action. ~ Yes!
For chef Rego, a proper vindaloo is spicy, sour and a little bit sweet.
It's about rich, subtle flavours.
Not the blow-your-head-off curry it's become here.
So next, we're adding six cloves of garlic
and a thumb-sized piece of ginger.
Oh, it smells so good.
And a teaspoon of turmeric.
~ Look at that colour! ~ Get a bit more aggressive.
Think of someone that's getting on your nerves.
I won't ask - don't worry.
According to Rego, traditional vindaloos are always made with pork.
So we're using free-range belly. Just dice it up.
I think I made one of your pork belly tacos
in your 15 Minute Meals once.
Oh, there you go. How did it turn out?
Pretty good. Ah, it didn't take me 15 minutes.
~ It took me about 35 minutes. ~ That's still pretty good.
So now, in here now, gonna go from pounding
and we're going for some muddling.
I'm just adding a little oil,
and then they would have used palm vinegar back in the day,
and I'm just adding some cider vinegar,
~ just cos I think pork and apples are kind of good friends. ~ Mmm.
Just keep muddling that.
This is the first part of our beautiful vindaloo.
Then I'll come back and we'll do the next bit.
~ All right. ~ Keep muddling, girl.
~ How long am I supposed to muddle? ~ Oh, until it looks right.
Until it looks right.
While Kate muddles on, next on the menu,
we're off to Norfolk for a food fight.
Every week, Jimmy and I are hitting the road
to fight against one of the biggest food crimes of our time -
food waste.
This week, we're gonna rescue a real underdog - ugly veg.
Up to 40% of everything farmers grow gets rejected by supermarkets,
because it doesn't meet their strict beauty standards.
Supermarkets, everyone shops there.
But when you walk in, all the fruit and veg looks the same.
Rows and rows of perfect apples, rows and rows of perfect carrots,
and I think a lot of people assume
that cabbages get to a certain size, carrots grow straight.
Listen, there are no straight lines in nature.
You get all wiggly, curvy, whatever, and I think...
~ Yeah. I mean, look at you. ~ Look at me.
We've got used to the perfection on display, but as a result,
hundreds of thousands of tons of veg are thrown on the scrap heap.
But we reckon if most Brits had half an idea
of the amount going to waste,
they'd be snapping up ugly veg by the trolley load.
After all, it's kind of funny-looking,
and we do love an underdog.
It could be a little bit too big, bit too small.
It might have an extra bit growing out of it,
~ it looks like a funny pair of boobs. ~ Bum.
~ Nose or a bum. Anything like that. ~ Winkle.
It seems ridiculous, but British supermarkets say
we won't buy ugly veg.
Well, we're out to prove them wrong.
I think the great British public are way more open-minded
than we give them credit.
We think that with a clever marketing campaign, it would sell.
So we'll be going undercover to see if the public
will entertain the idea of buying ugly veg.
First stop, the farm.
Second and third generation farmers Olly and Kevin
have been growing carrots and parsnips
at Tattersett Farm since 1959.
Nice!
~ Hi there. You must be Kevin, yeah? ~ Yeah, hi, Jimmy. Good to see you.
How are you?
Today, almost half of what Kevin and Olly grow
never makes it to the shop,
and their future as carrot and parsnip producers is on the line.
Jimmy, I haven't said, but you look great today.
You look fantastic as well.
~ Thank you. Yeah. You look hot too. ~ Oh, thanks. ~ Yeah.
~ Here we go. Look at this. ~ Yeah. Here come the carrots.
Every carrot and parsnip that's dug up at the farm ends up here,
to be graded and bagged for the supermarkets.
Who dictates to you what kind of veg you can put in those bags?
The supermarkets. We've all got specifications to work to.
The supermarkets stipulate exactly what size, shape
and skin quality our veg should have.
They maintain if it doesn't look pretty, the public won't buy it.
But do you know what? Beauty is in the eye of the beholder,
~ and I think that is awesome. ~ Yeah.
Wahey! They should have a party.
What about that?
No. It looks a bit ugly. Throw it out.
Anything that doesn't make the grade gets chucked.
So when you say, "Throw that out", what happens to them?
~ Stock feed, basically. ~ So it will go to animal feed?
This is a massive waste for farmers.
Where A Grade carrots sell for 800 quid a ton,
they practically give the ugly ones away for animal feed,
for just a tenner.
Endless carrots, one after the other,
in the bin, in the bin, in the bin.
This is perfectly good food that could and should be eaten by humans.
When half a million people in the UK are relying on food banks,
and over-farming may be damaging the planet,
this waste isn't just bonkers - it's bordering on criminal.
It's sad, Jim.
~ It is so sad, because this grading is purely aesthetics. ~ Yeah.
They're beautiful. Nothing wrong with them at all.
There's no difference whatsoever in taste, or nutritional value.
That is as sweet as!
We need to stop shopping with the eye
and start shopping with the brain.
That's what we need to do as a nation.
We need to support our farmers.
Producing regimental carrots and parsnips isn't easy,
and as a farmer myself, I want to get to the root of the problem.
What I want to find out is what it actually takes
to produce a perfect carrot,
because you really want to avoid any grade-outs, don't you?
Absolutely, yeah.
The lengths farmers have to go to
to create perfect carrots is extraordinary.
Even trying to remove all the stones from their fields.
It's like fighting Mother Nature on every front.
You want to wiggle a carrot out here, then.
Oh, look, that's a prime example, isn't it?
Absolutely, there we go.
So here, it's important to get the stones out,
because then if a carrot hits a stone, it can then bud off,
or curve round it, like here.
Absolutely, and then we've got a deformed carrot.
But the biggest reason our veg comes out wonky
is the good old British weather.
So tell me about that splitting. What forms that split?
Yeah, the splitting... This year, we had some dry times
and then we had a lot of rain as these carrots were maturing up,
and what we've got there is a bit of bolting.
~ It's bolted - what do you mean? ~ It's bolted on the growth.
It's said, "I've got some rain. I'm gonna grow now."
and it grows real fast.
So the plant actually wants to go to seed?
Yes. And then the inner core of the carrot grows really fast.
The outer can't develop quick enough,
and it causes a split down there.
So out of that one bunch, we've got one, two, three, four, five, six -
six carrots, and only two will be good enough for the supermarket?
~ Yes. ~ What does this mean to your farm? To your business?
So this crop here now, this plot we're looking at now,
we'll make a loss on this crop, for sure.
We estimate there's probably 40% in this field that are split.
~ 40%? ~ 40%.
It's not just the loss of the carrots that costs the farmers.
If you rewind that to the days when you're selecting the seed,
~ so 40% of that seed will be wasted? ~ Absolutely, yeah.
40% of the fuel that goes in your tractor
to cultivate this will be wasted. Labour, all that.
Everything, yeah, will be wasted.
Just because you can't control Mother Nature,
a couple of years like this could put you out of the carrot business?
Absolutely.
I don't care if it's got three more carrots sticking out,
or if it looks like John Craven.
I don't care. It's gonna taste the same.
~ We've got to find a home for these guys. ~ Let's hope so.
Every week, Olly and Kevin see between four and ten tons
of their lovely veg go into animal feed, or worse - landfill.
Are you ready for this then, Jamie?
Oh, my Lord!
It's like an avalanche.
We're talking a couple of tons of imperfect parsnips here.
This is a humungous amount of waste
and this is just from, what - one or two days?
Yeah, in late summer. Christmas time, I have lorry-loads.
This whole yard is just full of parsnips.
~ So mountains of parsnips and carrots? ~ Yeah. Everywhere.
So as the year goes on, our waste factor just, you know, it increases.
In prime harvest, it can be as much as 30 tons a week.
My first job as a chef was in the wash-up, prepping.
Peeling potatoes, peeling carrots, peeling parsnips.
I see nothing in front of me that I haven't peeled.
Nine out of dishes that you make are getting cut, batoned, sliced,
grated, or something done to it that you would never know
~ if it was fat or thin, or long or short. ~ No, exactly.
What on earth has gone wrong?
I mean, for our generation,
that's got to be the kind of one word that's gonna haunt us
~ till our deathbed, isn't it? Like, waste. ~ Waste, yeah.
Waste, waste, waste.
The thing is, this is genuinely the tip of the iceberg.
This is one farmer and, you know,
this doesn't even represent Norfolk or a fraction of Norfolk.
You know, or Britain. You know.
We're talking about football stadiums of veggies
being given away, really.
I mean, if my old man was here now, he'd be striking a deal.
A standing order.
He'd have 'em all sold already.
So what would your granddad make of all this?
Basically, when they was doing it, anything that was edible,
they would pack it in a bag or a box,
it would go into the supermarkets and markets.
~ And a human would eat it. ~ Yeah, and a human would eat it.
Well, look, here's the thing.
I, hand on heart, would happily feed anything I can see in front of me
to my kids, you know?
And if I feel like that,
~ then, surely, I believe the British public will feel like that. ~ Exactly.
The only way to find out is to go out on a limb
and see if we can sell them.
Thanks for the ugly veg.
Best of luck. Thank you very much, boys.
We have got some work to do.
Firm up our funny marketing campaign and get the supermarkets interested.
But next stop, the caff.
~ I'd still probably buy it, though. ~ That's how a carrot should be.
That is nice.
Put it in the oven. It's all gonna taste the same.
Oh, I like this one.
Yeah, but if this was in a little bag, and it was good value...
This is the cutest thing I've ever seen.
Would you buy a big bag for Sunday roasts?
Yeah. I like the wonky veg.
Our ugly veg is already getting some love here in Southend,
and we'll be back on the campaign trail later.
Next, I'm firing up the power tools
to show you how to make your very own outdoor pizza oven.
This is all about speed. Super-hot, really fast.
And Kate finds her groove with her vindaloo.
~ You put your whole body into this. ~ No, I think I'm just sort of...
It's like an undulation!
Our Southend caff is crammed with diners,
all tucking into some delicious weekend feasts.
There we go, guys.
Is everyone else all right for tea? Anyone else want more tea?
So far, we've served up
my finger-licking Southern fried chicken
and our ugly veg has left the diners wanting more.
Who had their hand up?
Now it's back to the day's special.
Kate Hudson's favourite dish - vindaloo.
I'm teaching her a proper version with serious culinary credentials,
cos I got tips from top Goan chef, Rego Urbano.
Kate's already made the curry paste,
and our pork belly is browning up nicely.
Now for some flavour.
~ OK, you know what this is? ~ Thank you.
~ You're welcome. No flowers in it. ~ Thank you so much. This is...
~ Go on. ~ What is that? ~ Curry leaves. Have a little sniff of that.
You can get this in good Indian stores.
You can actually get it online really easy now. And this is phenom.
Add the curry leaves, then in with a kicking paste,
and give it a good toss.
If you naturally dip it, then gravity pushes it down,
so then all you've got to do is sort of pull it back.
Do you know what I mean? Have a little go on that.
~ So naturally dip it. ~ Yeah, and then tossing. Yeah.
That's it. That's it, nice.
Ooh hoo hoo!
Next, the onions. We're using three.
That's a lot of onion.
Yeah, but there is a lot of onions in Indian cooking.
Two fresh chillies will add a nice hum of heat.
~ I like your technique. Good. ~ I love it.
Have you been on a cooking course?
No, not yet.
~ Who taught you to chop? ~ I just watch shows.
And now I'm on one!
The final burst of flavour comes from tangy tamarind.
That was the original sourness that they would have had in Goa,
before the Portuguese turned up with their vinegar.
And a heaped teaspoon of brown sugar.
So that whole kind of fiddling with sweet, sour, vinegar, sugar,
onions cooking down, spice. You know, you...
~ You put your whole body into this. ~ I know. I think I'm just sort of...
It's like an undulation!
~ So this goes in the oven. ~ It goes in the oven?
Yes. We're gonna let all those flavours
~ continue to sort of concentrate. You happy? ~ I'm so happy.
While the meat bubbles away, I'm gonna show you how to build
your very own outdoor pizza oven.
Everyone loves a good pizza and there's nothing better
than a thin, crispy base with the delicious smoky flavour
you get from an authentic wood-fired oven.
These bad boys handle temperatures of over 400 degrees,
and cook a pizza to perfection in just a couple of minutes.
But they don't come cheap.
Shop-bought will set you back anywhere between £600 and £1,500.
So I've come up with a DIY version that's fun to build
and at a fraction of the cost - around 100 quid.
The secret of cooking an amazing pizza is heat and speed,
and I'm gonna show you how to get restaurant results
in your own back garden, by using...
.. plant pots.
These terracotta pots can withstand really high temperatures,
so are perfect to replicate an Italian-style clay oven.
You can pick them up from most garden centres
or bag yourself a bargain at an online auction site or Freecycle.
Just make sure that they aren't cracked.
One inside the other to make a really thick wall.
All I've got to do now is cut some holes.
Grab your angle grinder and cut a hole
for the opening of the oven in both pots.
Right, there are my holes cut.
Time to put it all together.
Start with a fire-retardant concrete slab as a base on your patio,
or even build up a few slabs to create some height.
And on top of that, I'm gonna put down fire bricks.
Now, fire bricks are brilliant,
because they're designed to withstand really high temperature.
Hence the name - fire bricks.
Make sure you close any gaps
to create a smooth, flat finish for your pizza oven floor.
And think carefully about where you build it,
because once it's made, you're not going to want to move it around.
Now, these guys are gonna get super-hot. Look at that.
It's just like the real McCoy.
So that's the inner pot placed.
What I'm gonna do now is insulate it.
Using gloves,
wrap a high temperature ceramic fibre blanket around the pot.
This is going to help my pizza oven
reach temperatures of over 300 degrees.
Cut off the excess.
Just like when you're making a pie at home, cutting off the pastry.
It's so much more exciting.
Right. Pizza oven ready to go.
All we need to do now is fire it up.
So you don't damage the pots with sudden intense heat,
carefully build up the temperature in there.
The best bit about using a wood-fired oven
is it's going to give your pizza a delicious smoky taste,
so it's worth experimenting with different woods.
This is alder.
Now, lots of pizza restaurants are using alder,
because it gives that lovely mellow, smoky flavour to it,
but you can choose any wood you want.
Apple, cherry, you name it.
Just make sure it's untreated, dry hardwood.
Right. Last log in there.
That's going to need an hour and a half to heat up,
and the temperature is going to be so hot
that I'm gonna need a paddle to get my pizza in and out.
Right, sorry, broom.
Don't need that bit.
To carry the pizza, an old roasting tray is perfect.
Just make sure the piece you cut out is big enough
and you file down those sharp edges.
Any old bits lying around, roasting tray, old broom -
new pizza paddle.
And bolt the two together, and that's all there is to it.
There we go. That's my pizza paddle done.
The fire is burning away. Lovely. All we need now - pizza.
Now, I've got my dough. Flour, semolina flour, yeast, bit of water.
I'm so excited about this.
I'm going for pure Neapolitan simplicity.
Fresh tomato sauce, mozzarella and basil.
Don't do huge chunks of it, cos you want it to melt.
Because don't forget, this is all about speed. Super-hot, really fast.
Check out the paddle! This was a baking tray earlier.
Semolina flour on.
OK, that's gonna add that lovely crunch to the base,
but also semolina flour acts as a non-stick.
I don't know what I'm more excited about - the pizza or the paddle.
Look at that! Right. In the oven.
My oven has been burning away for an hour and a half,
and it's well over 300 degrees in there.
Here we go. Big moment. Pizza going in.
Now, that should only take two minutes. This is an incredible oven.
Because of its shape, all the heat gets knocked around,
so it's cooking in three ways.
You got the conduction, which is the heat from the base,
and that's gonna make it lovely and crispy.
You got the radiant heat, so from the sides,
all the heat bouncing backwards and forwards.
And then you've got the convection,
with all the hot air tunnelling around there.
Cooking it perfectly. I can't wait. Look at it!
Look at it bubbling. It's a proper pizza oven.
Right, that smells amazing. I reckon it's ready. Let's get it out.
Look at that. I've cooked a pizza in a flowerpot.
What a thing of beauty. Fresh pizza, from your own garden.
CRUNCH
Just listen to that crunch.
Oh, my word!
You have GOT to try this at home.
Don't think we'll be going home this weekend!
Right, it just tastes so... so fresh.
It's happy faces all round at the caff.
You just can't get results like this in a conventional oven.
Right, Kate, come and have a go at this. Taste this pizza.
Woo!
Mmm!
~ I have a pizza story. ~ Go on.
So when I was pregnant with Bing, I went into labour.
My mom called me, she's like, "OK, I'm coming", and she walks in
with a gigantic pizza and she's just like,
"How are you feeling, honey? You good?
"Are you not in too much pain?"
~ I bet you wanted to kill her. ~ I mean, I couldn't eat.
Yeah, I mean, I'm sitting, I'm like, "Ah, Mom, I'm so hungry",
and she's like, "Oh, my God, oh, my God!"
Listen, I'm glad you like that.
~ It's yummy. ~ You need to get back on. ~ OK. ~ Get people fed.
Time to get the pork out the oven.
30 minutes is all it needs.
~ Woo! ~ Look at that.
Simply spoon off the excess fat.
You can just put a little bit of that fat
when you fry a piece of fish, or roast potatoes, or, you know,
some greens that you just wanna wok-fry.
Then add some water to make a beautiful rich gravy.
~ And are you prepared for a little secret? ~ Yes.
Now for my favourite bit.
An amazing tip using charcoal that everyone has to try at home.
What I'm gonna do is put a little bowl here.
This technique applies to the next chilli you make,
the next stew you make, and this curry, OK?
I'm so excited about this.
Start off by getting a bit of charcoal
and cinnamon burning on the hob.
It smells amazing.
Do you wanna do the next bit?
~ Yes. ~ You get that coal and put it into my little dish.
~ All right. ~ Put the cloves on top.
~ I dropped one. ~ Don't worry.
Then add a splash of oil or butter to get those spices smoking.
Can you see that? It's like incense.
Cover with a little tin foil and we've got our own little DIY smoker.
Brilliant.
Then we just put a little hole.
Look! It's even got... it's even got a chimney!
~ It's got a chimney, Kate Hudson. ~ It does.
Leave that for 20 minutes
for an aromatic smoky hit of cinnamon and cloves.
Next up, we're going undercover
to fight for the underdogs of the veg world.
That's it, darling, come and look at my rude veg.
And Kate's feeling the heat in the kitchen.
It's getting hot, it's getting hot, it's getting hot!
Our Southend caff is buzzing.
On the menu, dishes perfect
for a weekend feast with family and friends.
That is amazing.
And Kate Hudson is in the kitchen cooking an authentic vindaloo.
And I've taught her how to make it,
taking some inspiration from Goa's top chef.
Time for a quick taste before she has to cook it up
for the rest of the caff.
And this, my friends, is a homage actually to you and your mum.
This is so lovely.
Now, our curries never looked like this in our house.
Soft pork belly, rich vinegar, sweet caramelised onions,
all bound up in a spicy gravy.
Flavour-packed, but not too fiery, and no curry is complete
without a little sprinkling of fresh chilli, a cooling raita,
and a naan to mop up all of that goodness.
Just rip it up, tear it up and get it in your gob.
OK, ready?
Feeling it?
Mmm. That is so ridiculous. You know what's interesting?
I've never had vindaloo with pork.
But you can try it with different meats as well.
Mmm, but this is particularly special.
And I love the fact that actually you love this food so much
that you can still have a conversation with a full mouth.
And look glamorous. That's kind of quite good, really.
You know, a director yelled at me once for that.
I got really yelled at, and I was like,
"But I'm supposed to be eating in this scene".
He was like, "Not like that, you shouldn't be!"
~ I was like, "Well..." ~ Your face tells an amazing story.
Had you been taken back in time?
To 1600.
~ On the boats from Portugal. ~ On the boat from Portugal.
I'm glad you're loving it, but the fun stops.
You've got to turn this round and feed the whole caff.
Give me about 10 minutes.
~ Go on, give her some support, guys. ~ CHEERING
It'll take Kate a while to cook up enough vindaloo for this lot,
so let's get back to our fight for ugly veg.
Millions of tons of ugly veg go to waste every year,
because supermarkets say it doesn't sell as it has an image problem.
So we're gonna give that image an overhaul,
inject a bit of fun.
It's seaside postcard humour.
~ Yeah, Carry On Camping. ~ Yeah, but in the veg world.
Ooh, matron! Ooh! No-o-o... Ooh!
And if we can sell it at the right price, let's say 30% off,
hopefully, we'll prove that the British public
will join the ugly veg revolution.
So we've persuaded Asda to let us loose
in one of their supermarkets to carry out a trial.
~ Jimmy, are you all right? ~ Thanks for this.
Do you think your customers will go for it?
Let's have a look and see how we get on.
Right, up go our posters, out go our veggies, and we go undercover.
Yep, we're breaking out the veg cam.
We've planted cameras and microphones all round our veg stand.
And we have a live video and audio feed to our van,
so we'll be able to see, hear and even talk to the shoppers.
Right, time to put our money where our mouths are.
Ooh, we've got a taker. She's having a look.
"Ugly broccoli."
See the carrots, look, with legs?
Carrots with legs on, look. Brilliant!
They're 49. Look, 56. That's cheap.
Look, look, they're going for it.
We're fighting for the underdogs of the veg world,
and giving the ugly and unwanted a voice, quite literally.
I may be a bit twisted and gnarly, but do you like my veg?
That's it, darling, come and look at my rude veg.
Ooh!
Don't be shy, missus - go on, grab one.
That's the ticket.
LAUGHTER
All sorts of beautiful vegetables, just not straight.
Wonky ones, long ones, three-legged ones. You're gonna love it.
"30% off ugly veg."
That's right, 30% off the ugly bunch.
~ What's wrong with them? ~ Nothing. ~ They're ugly veg, in't they?
Yeah, they're not always perfect.
Thank you for supporting the ugly bunch and our local farmers.
OK, we've had a bit of fun, but this is serious stuff.
While we were undercover, half of all the shoppers
that came to our stall chose the ugly bunch.
That's a resounding success.
Time to hit the shop floor for some feedback.
Did it attract you, seeing different shapes and sizes?
It looks organic and natural and it sort of looks
as if it's come straight off the farm, doesn't it?
~ Would you go for 'em? ~ Er, probably not the carrot. ~ Why's that?
~ Take a hell of a lot of peeling. ~ You don't have to. Give it a scrub.
How many times do you actually serve a carrot in its entirety?
It's normally sliced or diced or batoned or grated.
~ Do you know what I mean? Or pureed, or mashed. ~ Very rarely.
~ What about that for a parsnip? ~ That's amazing. ~ Isn't it?
I love bits with knobs on. They always taste better, don't they?
~ They taste better. ~ They do!
Do you like the idea of supporting farmers?
Yeah. Doesn't matter what it looks like to me. It's what it tastes like.
~ Would you be interested in getting it again? ~ Yes. ~ Yeah, 100%.
~ Brilliant. ~ Absolutely. ~ Yes.
~ You would? ~ Definitely. ~ Brilliant. See you later.
~ See you later. ~ Bye. ~ Bye. Let's go and get some veggies.
I think it goes to show that with the right price
and the right branding, ugly veg will sell.
The British public aren't as fussy as the supermarkets like to think.
But have we done enough to convince the supermarket themselves?
Good to see you, Olly, Jamie, and you've brought another colleague.
~ I've brought Ian from Asda, yes. ~ Right. Head office?
Yes, I'm Technical Director for Produce.
I think what's next for us is to look at our standard specifications
and see where we can extend them a bit,
but we are gonna get behind this,
and we're gonna launch a trial in a few stores.
We're gonna get some marketing and then say,
"This is what the wonky veg looks like.
"And obviously, it's good product, it's fresh product. Buy me."
And let's let the customer decide.
So how does a trial work? What are the ins and outs?
If there's gonna be a process of selecting the products
that we think are gonna fit into this,
we're gonna have to make sure there's volume enough
to put it in front of customers,
and obviously we'll have to have the commercial discussion
about what we're gonna charge people for it.
Hopefully, the public will get behind it and buy the wonky veg.
Here's a question. If you went to your local Asda
and there was a bag of your funny or rude or wonky veg there,
~ would you buy it? Yes or no. ~ ALL: Yes.
That's a really positive start.
Asda have done us proud, and what one supermarket does,
the others tend to follow.
So, guys, now it's your turn at home.
Get down to your supermarket and buy some ugly veg.
Right. Back to the star attraction - Kate's vindaloo.
Kate! How you getting on, girl?
Starting to boil. It's getting hot, it's getting hot, it's getting hot!
~ This looks so good. ~ It's so yummy.
~ Are you having fun? ~ I'm having so much fun.
But will Kate's authentic version get the thumbs-up
from today's hungry horde?
Service! Oh, ho, ho! See how that works.
That's awesome.
Not as hot as I was expecting it to be.
Would you ever get a takeaway again, guys?
Oh, no. This is me every Friday night.
~ She's getting right into it. ~ Ssh!
You've just taken this curry on
and you've just totally bossed it, haven't you?
I am owning this curry.
Is this as good as your mother's, or could I dare say better?
It's probably better... It's different.
~ Different. ~ Different.
Service.
Have more anger in your voice. Let's have another...
~ Another angry one? ~ You want an angry service. ~ Service!
Ooh, yeah, look at that. That's unbelievable.
But have you enjoyed yourself?
~ I did. ~ Have you? ~ Yes. ~ It's been good fun.
I've had a great time.
~ And more importantly, are you gonna cook it when you get home? ~ I am.
We've kept our cafe crowd happy by serving up
the nation's favourite feasts for the weekend.
My ultimate Southern fried chicken, Jimmy's homemade pizza,
and Kate's epic vindaloo.
If you want to join the feast, you can get the recipes and more at...
Next time on Friday Night Feast...
When it cooks, it's gonna curl up and look amazing.
.. I'll be making the best finger-licking salt and pepper squid
you've ever tasted.
I just love it. It's so good.
I'll show you how to build your very own Italian ice cream maker.
That is brilliant, and I made it in an old wooden bucket.
We're fighting for the small but delicious little eggs
that get rejected by the supermarkets.
They're the best quality eggs you can get. Free-range organic.
The way they hold together, it's the best, but they're going to waste.
And superstar rapper Tinie Tempah joins us for a massive cook-up.
Good luck, mate.
You're making me feel nervous now.