1 00:00:01,000 --> 00:00:04,310 Me and my best mate Jimmy are back at our very own cafe, 2 00:00:04,360 --> 00:00:05,950 here at the end of Southend pier. 3 00:00:06,000 --> 00:00:08,230 ~ Who's hungry? ~ ALL: Yeah! 4 00:00:08,280 --> 00:00:11,870 Because we're passionate about cooking up great food 5 00:00:11,920 --> 00:00:13,470 to share with friends and family. 6 00:00:13,520 --> 00:00:14,790 Lovely flavour. 7 00:00:14,840 --> 00:00:16,350 That's delicious. 8 00:00:16,400 --> 00:00:18,030 That's really, really good. 9 00:00:18,080 --> 00:00:20,710 We've invited down a whole host of very special mates... 10 00:00:20,760 --> 00:00:21,990 Hello! 11 00:00:22,040 --> 00:00:23,630 ..to help out in the kitchen. 12 00:00:23,680 --> 00:00:26,430 It's getting hot, it's getting hot, it's getting hot! 13 00:00:26,480 --> 00:00:29,110 Because the weekends are for feasting. 14 00:00:29,160 --> 00:00:33,160 Thank food it's Friday! 15 00:00:36,120 --> 00:00:37,350 On tonight's menu, 16 00:00:37,400 --> 00:00:40,350 I'll be cooking up an epic Southern fried chicken. 17 00:00:40,400 --> 00:00:44,070 This is stuff that makes me really, really happy, guaranteed. 18 00:00:44,120 --> 00:00:46,710 I'll show you how to make a real Italian pizza 19 00:00:46,760 --> 00:00:48,070 in a couple of plant pots. 20 00:00:48,120 --> 00:00:51,430 CRUNCH Just listen to that crunch. Oh! 21 00:00:51,480 --> 00:00:55,230 And this series, our food fight is to cook up brilliant grub 22 00:00:55,280 --> 00:00:57,550 with stuff that normally gets thrown away. 23 00:00:57,600 --> 00:00:59,750 First up, ugly veg. 24 00:00:59,800 --> 00:01:01,950 Beauty is in the eye of the beholder, 25 00:01:02,000 --> 00:01:03,830 and I think that is awesome. 26 00:01:03,880 --> 00:01:07,880 Wahey! They should have a party. 27 00:01:14,280 --> 00:01:15,750 One thing I love about Southend - 28 00:01:15,800 --> 00:01:17,590 when the sun shines, it looks amazing. 29 00:01:17,640 --> 00:01:21,510 Helping us out in the kitchen is my old student, Kerry Ann. 30 00:01:21,560 --> 00:01:23,630 Right, there's your tea for table six. 31 00:01:23,680 --> 00:01:25,830 Do you feel making sandcastles later? 32 00:01:25,880 --> 00:01:27,830 ~ Can I bury you? ~ Yeah, up to my neck. 33 00:01:27,880 --> 00:01:31,830 And give you some mermaid boobs and a tail? Can I do that? 34 00:01:31,880 --> 00:01:33,070 We've got a menu board 35 00:01:33,120 --> 00:01:34,710 full of amazing feasts 36 00:01:34,760 --> 00:01:36,630 for you to try this weekend, 37 00:01:36,680 --> 00:01:39,790 and joining us for a cook-up, an award-winning actress 38 00:01:39,840 --> 00:01:41,550 and lover of all things food. 39 00:01:41,600 --> 00:01:43,790 Hello! Kate Hudson, everyone! 40 00:01:43,840 --> 00:01:47,550 CHEERING AND APPLAUSE 41 00:01:47,600 --> 00:01:49,350 ~ Oh, hello! ~ Come in. 42 00:01:49,400 --> 00:01:50,830 ~ Hi. ~ You all right? 43 00:01:50,880 --> 00:01:52,790 ~ Nice to meet you. ~ Come and sit down. 44 00:01:52,840 --> 00:01:55,070 ~ How are you? ~ Hi. ~ What a pleasure. 45 00:01:55,120 --> 00:01:57,310 ~ Pleasure. Can I scoot up? ~ Yeah. 46 00:01:57,360 --> 00:02:00,030 Thank you for coming to the longest pleasure pier in the world. 47 00:02:00,080 --> 00:02:02,390 ~ We're gonna do some cooking today. ~ I'm so excited. 48 00:02:02,440 --> 00:02:03,710 ~ Very, very exciting. ~ Yeah. 49 00:02:03,760 --> 00:02:06,870 ~ And how long are you in England for? ~ This trip, only a couple of days. 50 00:02:06,920 --> 00:02:09,750 ~ Right. ~ But I'm living here. Like, we're here half the time now. 51 00:02:09,800 --> 00:02:12,950 ~ Oh, right. ~ Yeah. ~ So you're a local? ~ I'm a local. 52 00:02:13,000 --> 00:02:15,310 So your mum, legend. Your dad, legend. 53 00:02:15,360 --> 00:02:17,110 Um, and I've had the pleasure 54 00:02:17,160 --> 00:02:19,550 ~ of going out to dinner with your mother... ~ You did! 55 00:02:19,600 --> 00:02:21,710 ..a couple of years ago. Lovely, lovely lady. 56 00:02:21,760 --> 00:02:23,190 ~ Isn't she fun? ~ Yeah, really good. 57 00:02:23,240 --> 00:02:25,990 And I could tell that she was a cooker. You know when you know? 58 00:02:26,040 --> 00:02:28,070 She's one of the ones, she'll go to a restaurant 59 00:02:28,120 --> 00:02:30,830 and taste something and she'll go home and next thing you know, 60 00:02:30,880 --> 00:02:33,470 it's like, "That's pretty close, Mom." 61 00:02:33,520 --> 00:02:35,590 So growing up, what was your sort of food like? 62 00:02:35,640 --> 00:02:37,110 What were the influences? 63 00:02:37,160 --> 00:02:41,030 My mom was raised by a very Jewish mother, and with that, it is, eat. 64 00:02:41,080 --> 00:02:44,150 ~ Yeah. ~ If anything is wrong, you eat. ~ Yeah. 65 00:02:44,200 --> 00:02:46,590 ~ If you're really happy, you eat. ~ If you're sad? 66 00:02:46,640 --> 00:02:48,510 ~ It's like... ~ You eat. ~ Everything. 67 00:02:48,560 --> 00:02:50,390 Does Mum get to learn from you now? 68 00:02:50,440 --> 00:02:52,390 Cos obviously, you're the next generation. 69 00:02:52,440 --> 00:02:55,630 You've got different vibes going on. You're hanging in different places. 70 00:02:55,680 --> 00:02:58,350 I have very different vibes. For me, it's tacos. 71 00:02:58,400 --> 00:03:01,030 ~ So everybody wants me to make tacos. ~ Soft or crunchy? 72 00:03:01,080 --> 00:03:03,350 ~ Right in between. ~ Ooh! 73 00:03:03,400 --> 00:03:07,230 My dad actually told me I should do a Katie's Taco Truck, 74 00:03:07,280 --> 00:03:10,470 which I was like, I love that idea, but I don't know 75 00:03:10,520 --> 00:03:14,520 if I'm gonna have the time to do a taco truck. 76 00:03:14,720 --> 00:03:17,670 ~ You know Kelis is doing it now? ~ Khaleesi? 77 00:03:17,720 --> 00:03:19,430 Kelis, you know - the singer? 78 00:03:19,480 --> 00:03:22,190 I thought you were gonna say Khaleesi from Game Of Thrones. 79 00:03:22,240 --> 00:03:24,790 ~ Oh, no, sorry. ~ Khaleesi inside a taco truck?! 80 00:03:24,840 --> 00:03:27,150 ~ Are you a big Game Of Thrones fan? ~ Huge. 81 00:03:27,200 --> 00:03:29,830 ~ I'm obsessed by it. Love it. ~ Completely obsessed. 82 00:03:29,880 --> 00:03:32,230 Do you kind of go, "I wish I was in that. 83 00:03:32,280 --> 00:03:34,470 "Can't I not get a part - can I not have a cameo?" 84 00:03:34,520 --> 00:03:38,520 I think it would turn into a comedy routine if I was in Game Of Thrones. 85 00:03:38,600 --> 00:03:41,910 I got phoned up by the exec producer of your man from New Zealand, 86 00:03:41,960 --> 00:03:45,030 ~ um, who does... ~ The guy who did Lord Of The Rings. 87 00:03:45,080 --> 00:03:47,630 ~ Lord of the Rings. ~ Yeah. ~ Peter Jackson. 88 00:03:47,680 --> 00:03:50,470 The worst thing that happened to me was I got phoned up and asked, 89 00:03:50,520 --> 00:03:53,910 did I want to go and cook for Peter Jackson's birthday? 90 00:03:53,960 --> 00:03:56,630 The big birthday, and if I did, they'd fly me over, 91 00:03:56,680 --> 00:03:59,950 ~ and I could be a Hobbit in the show. ~ Did you do it? 92 00:04:00,000 --> 00:04:02,310 No, I was working and I couldn't get out of it 93 00:04:02,360 --> 00:04:04,990 and I really wanted to be... I wanted to be a little stubby... 94 00:04:05,040 --> 00:04:07,950 ~ With the hair and the little feet. ~ I'd have got right into it as well. 95 00:04:08,000 --> 00:04:10,030 I'd have taken the outfit home and everything. 96 00:04:10,080 --> 00:04:12,270 "Jules, let's make love... as a Hobbit!" 97 00:04:12,320 --> 00:04:13,910 Yeah, she'd love that(!) 98 00:04:13,960 --> 00:04:17,470 She's like, "Honey, you don't need the outfit". 99 00:04:17,520 --> 00:04:20,910 Yep, I think that's pretty much what she said, actually. 100 00:04:20,960 --> 00:04:23,310 ~ Are you hungry? ~ I'm actually starving. 101 00:04:23,360 --> 00:04:26,070 ~ Have you got a bit of flex in those jeans? ~ I do. Very much. 102 00:04:26,120 --> 00:04:28,750 OK, because the first thing that we're gonna feast on today 103 00:04:28,800 --> 00:04:31,470 is an incredible Southern fried chicken. 104 00:04:31,520 --> 00:04:35,510 ~ Do you wanna try some? ~ Yum. Yes. 105 00:04:35,560 --> 00:04:38,030 But as well serving it up to Kate and the diners, 106 00:04:38,080 --> 00:04:42,080 I wanna show you lot at home how to make it. 107 00:04:44,480 --> 00:04:48,480 Southern fried chicken, yes! 108 00:04:49,840 --> 00:04:53,190 This is gonna be an epic weekend feast, if you do it properly, 109 00:04:53,240 --> 00:04:56,470 with love and care and attention. 110 00:04:56,520 --> 00:04:58,830 Gourmet fast food is bang on trend, 111 00:04:58,880 --> 00:05:01,710 and this artisan version is delicious. 112 00:05:01,760 --> 00:05:05,760 This isn't about bargain buckets, my friends. This is about soul food. 113 00:05:06,920 --> 00:05:08,750 Comes in three parts, ladies and gents. 114 00:05:08,800 --> 00:05:12,110 We've got the brining, we've got buttermilking and flouring. 115 00:05:12,160 --> 00:05:16,160 It's gonna be incredible. 116 00:05:17,560 --> 00:05:21,110 So part one. Love, care and attention starts with a brine. 117 00:05:21,160 --> 00:05:22,670 What's it gonna do? 118 00:05:22,720 --> 00:05:25,190 It's gonna flavour the meat, it's gonna hydrate the meat, 119 00:05:25,240 --> 00:05:27,510 so you're gonna get a juicy poultry bird. 120 00:05:27,560 --> 00:05:29,150 It's really, really clever. 121 00:05:29,200 --> 00:05:32,830 To make the flavoured brine, use a handful of black peppercorns, 122 00:05:32,880 --> 00:05:36,880 a few sprigs of thyme, four fresh bay leaves and four garlic cloves. 123 00:05:40,680 --> 00:05:43,150 We're gonna add 100g of salt. 124 00:05:43,200 --> 00:05:44,710 You're not gonna eat all of that, 125 00:05:44,760 --> 00:05:48,030 so don't start getting all worried about health and stuff like that. 126 00:05:48,080 --> 00:05:51,510 This is a brine. And 100g of brown sugar. 127 00:05:51,560 --> 00:05:54,670 I quite like the brown sugar. It's got a more complex flavour. 128 00:05:54,720 --> 00:05:56,870 It's obviously less refined. 129 00:05:56,920 --> 00:05:58,390 Finish with 400ml of water. 130 00:05:58,440 --> 00:06:01,670 Give it all a stir and bring it to the boil. 131 00:06:01,720 --> 00:06:03,270 Then take it off the heat. 132 00:06:03,320 --> 00:06:05,430 Add another 400ml of water in there. 133 00:06:05,480 --> 00:06:07,470 Let this fully cool down 134 00:06:07,520 --> 00:06:10,510 and then I'm gonna submerge this meat into there. 135 00:06:10,560 --> 00:06:13,590 It's gonna kind of be the ultimate chicken. 136 00:06:13,640 --> 00:06:16,950 We want a sweet, sticky meat for this finger-licking good feast, 137 00:06:17,000 --> 00:06:20,510 so four free-range chicken drumsticks and four thighs. 138 00:06:20,560 --> 00:06:23,630 Keep the skin on, and score right down to the bone. 139 00:06:23,680 --> 00:06:25,270 This of course will let flavour in. 140 00:06:25,320 --> 00:06:27,790 It will also let the flour stick to more surface area 141 00:06:27,840 --> 00:06:30,950 and that means more crispy bits. 142 00:06:31,000 --> 00:06:34,110 So in with the thighs and in with the drumsticks. 143 00:06:34,160 --> 00:06:37,790 I think that you know this is gonna be good. 144 00:06:37,840 --> 00:06:40,630 So just cover that with some greaseproof paper, or Clingfilm it. 145 00:06:40,680 --> 00:06:43,030 Whack it in the fridge, and I put it in there overnight. 146 00:06:43,080 --> 00:06:45,270 12 hours minimum, and that's the beginning 147 00:06:45,320 --> 00:06:47,430 of the incredible flavour process. 148 00:06:47,480 --> 00:06:51,480 See you in 12. 149 00:07:03,280 --> 00:07:06,750 Now, if you touch the chicken, it feels slightly firmer, 150 00:07:06,800 --> 00:07:08,670 but also, it has grown in volume. 151 00:07:08,720 --> 00:07:12,350 It's hydrated it. It's probably gained about 10%. 152 00:07:12,400 --> 00:07:16,070 Give it a little shake and straight into a Ziploc bag. 153 00:07:16,120 --> 00:07:19,030 Then, guys, you're ready for stage two. 154 00:07:19,080 --> 00:07:22,470 Buttermilk. You can get it in all the supermarkets. 155 00:07:22,520 --> 00:07:25,150 It's kind of like a liquid yoghurt and in a marinade, 156 00:07:25,200 --> 00:07:28,550 it's absolutely spectacular. Why? 157 00:07:28,600 --> 00:07:32,430 Because the acidity in it just has this incredible way 158 00:07:32,480 --> 00:07:36,190 of breaking down sort of tough meat, 159 00:07:36,240 --> 00:07:40,240 and it's gonna help to flavour and tenderise this chicken. 160 00:07:40,840 --> 00:07:44,790 So I'm gonna squeeze the air out of the bag, and there we go. 161 00:07:44,840 --> 00:07:47,670 That can get wrapped up and we put that in the fridge 162 00:07:47,720 --> 00:07:49,150 for another eight hours. 163 00:07:49,200 --> 00:07:51,150 You might be thinking, is it worth it? 164 00:07:51,200 --> 00:07:53,230 Of course, just get a bit of chicken - 165 00:07:53,280 --> 00:07:56,230 just put it in flour and fry it. It won't taste anything like this. 166 00:07:56,280 --> 00:07:58,590 You know, you can always cheat, 167 00:07:58,640 --> 00:08:02,640 but fantastic feasts at the weekend are about preparing for it. 168 00:08:03,840 --> 00:08:05,750 So now it's the exciting bit. 169 00:08:05,800 --> 00:08:08,550 This is the kind of secret spice bit that they say, you know, 170 00:08:08,600 --> 00:08:11,150 "So many secret and blended spices" and stuff like that. 171 00:08:11,200 --> 00:08:13,310 It's not that secret. I'll give it to you. 172 00:08:13,360 --> 00:08:16,950 Start with 200g of plain flour, then it's just one teaspoon each 173 00:08:17,000 --> 00:08:19,750 of baking powder, smoked paprika, 174 00:08:19,800 --> 00:08:22,590 cayenne and onion and garlic powder. 175 00:08:22,640 --> 00:08:26,640 Season with salt and pepper and give it a good old mix. 176 00:08:27,280 --> 00:08:28,590 Then go in with the chicken. 177 00:08:28,640 --> 00:08:32,630 Just get your fingers in and have a good old toss around. 178 00:08:32,680 --> 00:08:36,680 You've given this chicken some serious TLC. Now it's time to fry. 179 00:08:38,280 --> 00:08:40,230 Half fill a sturdy pan with sunflower oil 180 00:08:40,280 --> 00:08:42,950 and heat to 108 degrees Celsius. 181 00:08:43,000 --> 00:08:45,390 So I'm gonna do, like, a two-tone cooking. 182 00:08:45,440 --> 00:08:47,270 Colour it up and get it crispy in the oil. 183 00:08:47,320 --> 00:08:49,830 Soon as it looks nice and golden and gorgeous, 184 00:08:49,880 --> 00:08:51,950 after about five minutes, put it in the tray. 185 00:08:52,000 --> 00:08:53,270 Do the same with the thighs, 186 00:08:53,320 --> 00:08:55,830 and that way, we can put it in the oven for about half an hour 187 00:08:55,880 --> 00:08:57,830 until the meat comes away from the bone, 188 00:08:57,880 --> 00:08:59,430 and it'll be crisp and gorgeous. 189 00:08:59,480 --> 00:09:02,630 Drumsticks first. Slowly put them in. 190 00:09:02,680 --> 00:09:06,680 Looking very, very beautiful already. 191 00:09:07,280 --> 00:09:11,280 For one final aromatic flavour hit, grab a few sprigs of thyme, 192 00:09:12,080 --> 00:09:14,230 dip in some excess oil in the tray 193 00:09:14,280 --> 00:09:17,710 and then sprinkle it all over the chicken. 194 00:09:17,760 --> 00:09:21,550 So I'm gonna whack this in the oven now at 170 degrees Celsius. 195 00:09:21,600 --> 00:09:24,790 Next up, I'm gonna show you the most incredible red cabbage pickle 196 00:09:24,840 --> 00:09:28,350 kind of salad that goes with it, and is amazing. 197 00:09:28,400 --> 00:09:31,790 Start by toasting a big handful of fennel seeds in a hot pan. 198 00:09:31,840 --> 00:09:35,840 In a separate bowl, go in with 100ml of red wine vinegar, 199 00:09:36,280 --> 00:09:39,470 one tablespoon of sugar, a pinch of salt, 200 00:09:39,520 --> 00:09:42,390 and finally, those toasted fennel seeds. 201 00:09:42,440 --> 00:09:45,590 This is gonna be an incredible base for the cabbage. 202 00:09:45,640 --> 00:09:48,830 With the red cabbage, we just wanna basically finely slice it. 203 00:09:48,880 --> 00:09:51,390 Then it's straight into the pickling vinegar, 204 00:09:51,440 --> 00:09:53,550 and really give it a good old mix-up. 205 00:09:53,600 --> 00:09:55,110 Go on, get your hands in there. 206 00:09:55,160 --> 00:09:59,160 When you're tossing it up, feel free to sort of scrunch it a little bit. 207 00:10:01,320 --> 00:10:03,590 Let's have a taste. 208 00:10:03,640 --> 00:10:06,670 Mmm, so good. 209 00:10:06,720 --> 00:10:09,630 Time to bring all this Southern goodness together. 210 00:10:09,680 --> 00:10:13,680 Pickle first. 211 00:10:13,840 --> 00:10:15,910 Get your incredible crispy chicken. 212 00:10:15,960 --> 00:10:18,070 Look at that! 213 00:10:18,120 --> 00:10:22,120 I know - I'm so excited! 214 00:10:22,840 --> 00:10:25,070 For me personally, what I love about this 215 00:10:25,120 --> 00:10:27,350 and the whole kind of idea of this, 216 00:10:27,400 --> 00:10:31,110 is you take something junk and you apply the old values - 217 00:10:31,160 --> 00:10:33,030 love, care, attention. 218 00:10:33,080 --> 00:10:36,550 The brining, the marinating, the flour with the secret blend - 219 00:10:36,600 --> 00:10:38,030 or not-so-secret blend. 220 00:10:38,080 --> 00:10:42,080 And we create a mountain of delicious, loved food. 221 00:10:44,760 --> 00:10:48,760 This is finger-licking chicken like you've never tasted before. 222 00:10:48,840 --> 00:10:50,270 Super-crispy on the outside, 223 00:10:50,320 --> 00:10:52,550 ultra-juicy and tender on the inside, 224 00:10:52,600 --> 00:10:54,590 and to set it off perfectly, 225 00:10:54,640 --> 00:10:57,150 I'm serving it with baked sweet potatoes, 226 00:10:57,200 --> 00:11:00,470 peppery watercress, wedges of lemon 227 00:11:00,520 --> 00:11:03,590 and of course, my crunchy, vibrant fresh pickle. 228 00:11:03,640 --> 00:11:07,590 This is the most fantastically indulgent weekend feast 229 00:11:07,640 --> 00:11:10,350 that everyone will love. 230 00:11:10,400 --> 00:11:13,630 Purple, orange, and that golden brown crunch. 231 00:11:13,680 --> 00:11:15,950 Let's take a bit of that beautiful chicken. 232 00:11:16,000 --> 00:11:20,000 A little squeeze of lemon juice. 233 00:11:22,560 --> 00:11:24,870 Mmm! Oh, my God! 234 00:11:24,920 --> 00:11:27,950 It's just tender, crispy outside. 235 00:11:28,000 --> 00:11:31,510 And look, it's fried, so it is rich, 236 00:11:31,560 --> 00:11:35,560 but then when you bang that in your gob... it's so delicious. 237 00:11:38,840 --> 00:11:42,840 For me, this is stuff that makes me really, really happy, guaranteed. 238 00:11:43,280 --> 00:11:47,280 I love it and I hope everyone in the cafe loves it as much as I do. 239 00:11:54,280 --> 00:11:57,590 Service, please! 240 00:11:57,640 --> 00:11:59,390 Looks really nice. 241 00:11:59,440 --> 00:12:02,950 Table two. 242 00:12:03,000 --> 00:12:04,470 Bon appetit! 243 00:12:04,520 --> 00:12:08,520 Don't hold back, guys. Get stuck in. 244 00:12:09,080 --> 00:12:11,550 That is amazing. 245 00:12:11,600 --> 00:12:14,910 Absolutely delicious. 246 00:12:14,960 --> 00:12:16,670 OK, are you ready to get in on this? 247 00:12:16,720 --> 00:12:18,590 Look at that colour! 248 00:12:18,640 --> 00:12:20,830 What's your favourite bit? The leg, or the thigh? 249 00:12:20,880 --> 00:12:22,950 I'm gonna eat the drumstick. 250 00:12:23,000 --> 00:12:24,870 I wanna see you getting in there. 251 00:12:24,920 --> 00:12:28,920 ~ Just incredible. ~ That is amazing. 252 00:12:29,680 --> 00:12:31,270 Yum! 253 00:12:31,320 --> 00:12:33,430 Is this kind of a flavour of your childhood? 254 00:12:33,480 --> 00:12:34,870 Yeah. Big time. 255 00:12:34,920 --> 00:12:37,630 Now, darling, I know you're on your fifth bit of chicken, 256 00:12:37,680 --> 00:12:39,550 and I love you for that, but, um, 257 00:12:39,600 --> 00:12:41,870 ~ we have got to cook for these people, and... ~ Oh, yeah. 258 00:12:41,920 --> 00:12:44,350 ~ Now, you've chosen a dish. ~ I did. 259 00:12:44,400 --> 00:12:47,150 OK, what is the dish you have chosen, and why? 260 00:12:47,200 --> 00:12:51,030 I chose, er, a vindaloo. 261 00:12:51,080 --> 00:12:54,430 So I'm gonna go Indian, because growing up, my mom, 262 00:12:54,480 --> 00:12:58,390 she started to go to India in, like, the '70s, and it was like, 263 00:12:58,440 --> 00:13:02,440 she'd come back with pink hair, and so growing up, that was... 264 00:13:02,880 --> 00:13:06,430 It was sort of like, very more traditional American food 265 00:13:06,480 --> 00:13:09,390 and then, like, Indian. 266 00:13:09,440 --> 00:13:13,440 ~ Indian food is so incredibly aromatic. ~ Yeah. 267 00:13:13,760 --> 00:13:16,870 But even more so, the sense of smell for me. 268 00:13:16,920 --> 00:13:20,030 You know, I feel like when I get very old, 269 00:13:20,080 --> 00:13:24,080 it will be something that I'll always remember as a memory of home. 270 00:13:24,960 --> 00:13:28,510 So vindaloo - a really interesting dish, originally from Portugal, 271 00:13:28,560 --> 00:13:31,670 1600s, and it means meat cooked in wine and garlic, 272 00:13:31,720 --> 00:13:33,190 which is quite simple. 273 00:13:33,240 --> 00:13:35,190 But we associate it so heavily with India, 274 00:13:35,240 --> 00:13:38,390 cos it's the Portuguese that actually took it to Goa first. 275 00:13:38,440 --> 00:13:39,590 No wonder. 276 00:13:39,640 --> 00:13:42,590 It was a simple Portuguese dish, but then when they got over there, 277 00:13:42,640 --> 00:13:44,950 and they ran out of wine, and they had the vinegar, 278 00:13:45,000 --> 00:13:47,150 but then they started making vinegar out of palm. 279 00:13:47,200 --> 00:13:49,750 So it kind of evolved. And this is chef Rego here. 280 00:13:49,800 --> 00:13:52,470 He's considered the world's greatest Goan chef, 281 00:13:52,520 --> 00:13:56,030 and he's cooked for everyone from the Beatles to Bill Gates. 282 00:13:56,080 --> 00:13:59,150 What this guy doesn't know about vindaloo isn't worth knowing. 283 00:13:59,200 --> 00:14:00,350 We've spoken to him. 284 00:14:00,400 --> 00:14:02,950 We've got his recipe and we're gonna cook this together. 285 00:14:03,000 --> 00:14:04,430 It's gonna be loads of fun. 286 00:14:04,480 --> 00:14:06,550 Oh, this is so exciting. I'm so excited! 287 00:14:06,600 --> 00:14:08,950 So you're gonna have the best time in the kitchen. 288 00:14:09,000 --> 00:14:10,390 You're gonna learn this recipe, 289 00:14:10,440 --> 00:14:12,630 but also you've got to feed this lot. 290 00:14:12,680 --> 00:14:14,710 ~ Guys, are you still hungry? ~ ALL: Yeah! 291 00:14:14,760 --> 00:14:17,150 ~ Come on, then, darling, get your pinny on. ~ Woo! 292 00:14:17,200 --> 00:14:20,350 ~ Let's do some cooking. ~ Let's do this. Let's do it. 293 00:14:20,400 --> 00:14:24,400 Next, we're rooting out ways to turn unloved, ugly veg 294 00:14:24,960 --> 00:14:26,550 into gorgeous grub. 295 00:14:26,600 --> 00:14:29,350 I don't care if it's got three more carrots sticking out 296 00:14:29,400 --> 00:14:31,030 or if it looks like John Craven. 297 00:14:31,080 --> 00:14:33,390 I don't care. It's gonna taste the same. 298 00:14:33,440 --> 00:14:35,990 And Kate gets aggressive in the kitchen. 299 00:14:36,040 --> 00:14:38,270 Think of someone that's getting on your nerves. 300 00:14:38,320 --> 00:14:41,390 I won't ask - don't worry! 301 00:14:41,440 --> 00:14:43,070 Here at our Southend caff, 302 00:14:43,120 --> 00:14:44,950 we've got a menu packed with feasts 303 00:14:45,000 --> 00:14:49,000 for a seriously tasty weekend. 304 00:14:50,120 --> 00:14:52,750 ~ You still hungry? ~ ALL: Yeah! 305 00:14:52,800 --> 00:14:55,910 Hollywood actress Kate Hudson is getting a cooking lesson 306 00:14:55,960 --> 00:14:58,390 from yours truly, and she's making curry 307 00:14:58,440 --> 00:15:01,550 for the whole caff - a vindaloo. 308 00:15:01,600 --> 00:15:03,070 ~ Very exciting. ~ Such an honour. 309 00:15:03,120 --> 00:15:05,790 Do you want me to tie you up, or would you like to do it yourself? 310 00:15:05,840 --> 00:15:07,030 ~ Yeah. ~ Don't worry. 311 00:15:07,080 --> 00:15:10,190 I've got loads of recipe tips from the world's top Goan chef, 312 00:15:10,240 --> 00:15:11,870 Rego Urbano. 313 00:15:11,920 --> 00:15:15,390 OK, so we're gonna start with the base of the curry. 314 00:15:15,440 --> 00:15:19,440 As you know, it's a medley of spices. 315 00:15:19,800 --> 00:15:22,110 First up, we're toasting coriander seeds, cumin, 316 00:15:22,160 --> 00:15:26,160 black peppercorns and a couple of dried chillies. 317 00:15:27,040 --> 00:15:28,430 ~ We wanna wake up the spices. ~ Yes. 318 00:15:28,480 --> 00:15:32,270 ~ You can smell it already, yeah? ~ Oh! That's pretty serious. 319 00:15:32,320 --> 00:15:33,830 Well, what I'd like you to do is, 320 00:15:33,880 --> 00:15:35,710 we've got two motions here in the pestle. 321 00:15:35,760 --> 00:15:38,190 We've got smashing, right, but then you start muddling. 322 00:15:38,240 --> 00:15:40,390 ~ So we want a kind of powder. ~ Smash and muddle. 323 00:15:40,440 --> 00:15:42,870 ~ Yes. Have you got a pestle and mortar at home? ~ I do. 324 00:15:42,920 --> 00:15:45,870 Nice. If you'd have said no, I'd have said take that one. 325 00:15:45,920 --> 00:15:49,920 ~ Can I take it anyway? ~ Yeah. ~ As a souvenir? ~ Definitely. 326 00:15:51,640 --> 00:15:55,510 ~ So the second part, now we're going into paste action. ~ Yes! 327 00:15:55,560 --> 00:15:59,560 For chef Rego, a proper vindaloo is spicy, sour and a little bit sweet. 328 00:16:00,360 --> 00:16:02,550 It's about rich, subtle flavours. 329 00:16:02,600 --> 00:16:05,310 Not the blow-your-head-off curry it's become here. 330 00:16:05,360 --> 00:16:07,670 So next, we're adding six cloves of garlic 331 00:16:07,720 --> 00:16:10,590 and a thumb-sized piece of ginger. 332 00:16:10,640 --> 00:16:12,390 Oh, it smells so good. 333 00:16:12,440 --> 00:16:14,150 And a teaspoon of turmeric. 334 00:16:14,200 --> 00:16:18,200 ~ Look at that colour! ~ Get a bit more aggressive. 335 00:16:18,360 --> 00:16:22,360 Think of someone that's getting on your nerves. 336 00:16:22,800 --> 00:16:24,470 I won't ask - don't worry. 337 00:16:24,520 --> 00:16:28,520 According to Rego, traditional vindaloos are always made with pork. 338 00:16:29,880 --> 00:16:33,880 So we're using free-range belly. Just dice it up. 339 00:16:34,120 --> 00:16:36,910 I think I made one of your pork belly tacos 340 00:16:36,960 --> 00:16:38,510 in your 15 Minute Meals once. 341 00:16:38,560 --> 00:16:40,270 Oh, there you go. How did it turn out? 342 00:16:40,320 --> 00:16:44,320 Pretty good. Ah, it didn't take me 15 minutes. 343 00:16:44,640 --> 00:16:47,590 ~ It took me about 35 minutes. ~ That's still pretty good. 344 00:16:47,640 --> 00:16:49,990 So now, in here now, gonna go from pounding 345 00:16:50,040 --> 00:16:52,550 and we're going for some muddling. 346 00:16:52,600 --> 00:16:53,830 I'm just adding a little oil, 347 00:16:53,880 --> 00:16:56,670 and then they would have used palm vinegar back in the day, 348 00:16:56,720 --> 00:16:58,830 and I'm just adding some cider vinegar, 349 00:16:58,880 --> 00:17:01,830 ~ just cos I think pork and apples are kind of good friends. ~ Mmm. 350 00:17:01,880 --> 00:17:03,350 Just keep muddling that. 351 00:17:03,400 --> 00:17:05,670 This is the first part of our beautiful vindaloo. 352 00:17:05,720 --> 00:17:07,790 Then I'll come back and we'll do the next bit. 353 00:17:07,840 --> 00:17:09,470 ~ All right. ~ Keep muddling, girl. 354 00:17:09,520 --> 00:17:13,310 ~ How long am I supposed to muddle? ~ Oh, until it looks right. 355 00:17:13,360 --> 00:17:17,360 Until it looks right. 356 00:17:20,400 --> 00:17:22,670 While Kate muddles on, next on the menu, 357 00:17:22,720 --> 00:17:26,720 we're off to Norfolk for a food fight. 358 00:17:30,160 --> 00:17:32,990 Every week, Jimmy and I are hitting the road 359 00:17:33,040 --> 00:17:36,070 to fight against one of the biggest food crimes of our time - 360 00:17:36,120 --> 00:17:37,670 food waste. 361 00:17:37,720 --> 00:17:41,720 This week, we're gonna rescue a real underdog - ugly veg. 362 00:17:43,080 --> 00:17:47,080 Up to 40% of everything farmers grow gets rejected by supermarkets, 363 00:17:47,400 --> 00:17:51,400 because it doesn't meet their strict beauty standards. 364 00:17:52,280 --> 00:17:54,230 Supermarkets, everyone shops there. 365 00:17:54,280 --> 00:17:57,790 But when you walk in, all the fruit and veg looks the same. 366 00:17:57,840 --> 00:18:01,840 Rows and rows of perfect apples, rows and rows of perfect carrots, 367 00:18:02,600 --> 00:18:04,470 and I think a lot of people assume 368 00:18:04,520 --> 00:18:07,670 that cabbages get to a certain size, carrots grow straight. 369 00:18:07,720 --> 00:18:10,030 Listen, there are no straight lines in nature. 370 00:18:10,080 --> 00:18:12,590 You get all wiggly, curvy, whatever, and I think... 371 00:18:12,640 --> 00:18:16,640 ~ Yeah. I mean, look at you. ~ Look at me. 372 00:18:17,680 --> 00:18:21,110 We've got used to the perfection on display, but as a result, 373 00:18:21,160 --> 00:18:25,160 hundreds of thousands of tons of veg are thrown on the scrap heap. 374 00:18:25,560 --> 00:18:28,070 But we reckon if most Brits had half an idea 375 00:18:28,120 --> 00:18:29,430 of the amount going to waste, 376 00:18:29,480 --> 00:18:33,350 they'd be snapping up ugly veg by the trolley load. 377 00:18:33,400 --> 00:18:35,870 After all, it's kind of funny-looking, 378 00:18:35,920 --> 00:18:37,870 and we do love an underdog. 379 00:18:37,920 --> 00:18:40,550 It could be a little bit too big, bit too small. 380 00:18:40,600 --> 00:18:42,630 It might have an extra bit growing out of it, 381 00:18:42,680 --> 00:18:44,630 ~ it looks like a funny pair of boobs. ~ Bum. 382 00:18:44,680 --> 00:18:46,710 ~ Nose or a bum. Anything like that. ~ Winkle. 383 00:18:46,760 --> 00:18:49,270 It seems ridiculous, but British supermarkets say 384 00:18:49,320 --> 00:18:50,990 we won't buy ugly veg. 385 00:18:51,040 --> 00:18:53,710 Well, we're out to prove them wrong. 386 00:18:53,760 --> 00:18:56,590 I think the great British public are way more open-minded 387 00:18:56,640 --> 00:18:58,270 than we give them credit. 388 00:18:58,320 --> 00:19:01,470 We think that with a clever marketing campaign, it would sell. 389 00:19:01,520 --> 00:19:03,990 So we'll be going undercover to see if the public 390 00:19:04,040 --> 00:19:06,990 will entertain the idea of buying ugly veg. 391 00:19:07,040 --> 00:19:10,670 First stop, the farm. 392 00:19:10,720 --> 00:19:13,630 Second and third generation farmers Olly and Kevin 393 00:19:13,680 --> 00:19:15,470 have been growing carrots and parsnips 394 00:19:15,520 --> 00:19:19,520 at Tattersett Farm since 1959. 395 00:19:22,920 --> 00:19:24,390 Nice! 396 00:19:24,440 --> 00:19:27,830 ~ Hi there. You must be Kevin, yeah? ~ Yeah, hi, Jimmy. Good to see you. 397 00:19:27,880 --> 00:19:29,310 How are you? 398 00:19:29,360 --> 00:19:31,910 Today, almost half of what Kevin and Olly grow 399 00:19:31,960 --> 00:19:33,270 never makes it to the shop, 400 00:19:33,320 --> 00:19:36,510 and their future as carrot and parsnip producers is on the line. 401 00:19:36,560 --> 00:19:40,070 Jimmy, I haven't said, but you look great today. 402 00:19:40,120 --> 00:19:41,510 You look fantastic as well. 403 00:19:41,560 --> 00:19:44,310 ~ Thank you. Yeah. You look hot too. ~ Oh, thanks. ~ Yeah. 404 00:19:44,360 --> 00:19:47,350 ~ Here we go. Look at this. ~ Yeah. Here come the carrots. 405 00:19:47,400 --> 00:19:50,430 Every carrot and parsnip that's dug up at the farm ends up here, 406 00:19:50,480 --> 00:19:52,710 to be graded and bagged for the supermarkets. 407 00:19:52,760 --> 00:19:56,760 Who dictates to you what kind of veg you can put in those bags? 408 00:19:56,960 --> 00:20:00,270 The supermarkets. We've all got specifications to work to. 409 00:20:00,320 --> 00:20:03,430 The supermarkets stipulate exactly what size, shape 410 00:20:03,480 --> 00:20:05,990 and skin quality our veg should have. 411 00:20:06,040 --> 00:20:09,350 They maintain if it doesn't look pretty, the public won't buy it. 412 00:20:09,400 --> 00:20:12,790 But do you know what? Beauty is in the eye of the beholder, 413 00:20:12,840 --> 00:20:14,790 ~ and I think that is awesome. ~ Yeah. 414 00:20:14,840 --> 00:20:18,840 Wahey! They should have a party. 415 00:20:18,920 --> 00:20:20,590 What about that? 416 00:20:20,640 --> 00:20:23,510 No. It looks a bit ugly. Throw it out. 417 00:20:23,560 --> 00:20:26,390 Anything that doesn't make the grade gets chucked. 418 00:20:26,440 --> 00:20:29,390 So when you say, "Throw that out", what happens to them? 419 00:20:29,440 --> 00:20:32,910 ~ Stock feed, basically. ~ So it will go to animal feed? 420 00:20:32,960 --> 00:20:35,550 This is a massive waste for farmers. 421 00:20:35,600 --> 00:20:38,190 Where A Grade carrots sell for 800 quid a ton, 422 00:20:38,240 --> 00:20:41,030 they practically give the ugly ones away for animal feed, 423 00:20:41,080 --> 00:20:43,670 for just a tenner. 424 00:20:43,720 --> 00:20:45,870 Endless carrots, one after the other, 425 00:20:45,920 --> 00:20:47,630 in the bin, in the bin, in the bin. 426 00:20:47,680 --> 00:20:51,680 This is perfectly good food that could and should be eaten by humans. 427 00:20:52,040 --> 00:20:55,310 When half a million people in the UK are relying on food banks, 428 00:20:55,360 --> 00:20:57,990 and over-farming may be damaging the planet, 429 00:20:58,040 --> 00:21:01,790 this waste isn't just bonkers - it's bordering on criminal. 430 00:21:01,840 --> 00:21:03,870 It's sad, Jim. 431 00:21:03,920 --> 00:21:07,920 ~ It is so sad, because this grading is purely aesthetics. ~ Yeah. 432 00:21:08,200 --> 00:21:10,990 They're beautiful. Nothing wrong with them at all. 433 00:21:11,040 --> 00:21:15,040 There's no difference whatsoever in taste, or nutritional value. 434 00:21:16,160 --> 00:21:18,190 That is as sweet as! 435 00:21:18,240 --> 00:21:20,070 We need to stop shopping with the eye 436 00:21:20,120 --> 00:21:21,750 and start shopping with the brain. 437 00:21:21,800 --> 00:21:23,870 That's what we need to do as a nation. 438 00:21:23,920 --> 00:21:26,150 We need to support our farmers. 439 00:21:26,200 --> 00:21:29,550 Producing regimental carrots and parsnips isn't easy, 440 00:21:29,600 --> 00:21:33,070 and as a farmer myself, I want to get to the root of the problem. 441 00:21:33,120 --> 00:21:35,750 What I want to find out is what it actually takes 442 00:21:35,800 --> 00:21:37,230 to produce a perfect carrot, 443 00:21:37,280 --> 00:21:40,230 because you really want to avoid any grade-outs, don't you? 444 00:21:40,280 --> 00:21:41,750 Absolutely, yeah. 445 00:21:41,800 --> 00:21:43,190 The lengths farmers have to go to 446 00:21:43,240 --> 00:21:45,950 to create perfect carrots is extraordinary. 447 00:21:46,000 --> 00:21:48,870 Even trying to remove all the stones from their fields. 448 00:21:48,920 --> 00:21:52,920 It's like fighting Mother Nature on every front. 449 00:21:53,000 --> 00:21:54,990 You want to wiggle a carrot out here, then. 450 00:21:55,040 --> 00:21:56,910 Oh, look, that's a prime example, isn't it? 451 00:21:56,960 --> 00:21:58,390 Absolutely, there we go. 452 00:21:58,440 --> 00:22:00,590 So here, it's important to get the stones out, 453 00:22:00,640 --> 00:22:04,640 because then if a carrot hits a stone, it can then bud off, 454 00:22:04,760 --> 00:22:06,390 or curve round it, like here. 455 00:22:06,440 --> 00:22:09,110 Absolutely, and then we've got a deformed carrot. 456 00:22:09,160 --> 00:22:11,230 But the biggest reason our veg comes out wonky 457 00:22:11,280 --> 00:22:13,070 is the good old British weather. 458 00:22:13,120 --> 00:22:15,790 So tell me about that splitting. What forms that split? 459 00:22:15,840 --> 00:22:18,310 Yeah, the splitting... This year, we had some dry times 460 00:22:18,360 --> 00:22:21,070 and then we had a lot of rain as these carrots were maturing up, 461 00:22:21,120 --> 00:22:22,990 and what we've got there is a bit of bolting. 462 00:22:23,040 --> 00:22:25,510 ~ It's bolted - what do you mean? ~ It's bolted on the growth. 463 00:22:25,560 --> 00:22:27,990 It's said, "I've got some rain. I'm gonna grow now." 464 00:22:28,040 --> 00:22:29,110 and it grows real fast. 465 00:22:29,160 --> 00:22:30,910 So the plant actually wants to go to seed? 466 00:22:30,960 --> 00:22:33,750 Yes. And then the inner core of the carrot grows really fast. 467 00:22:33,800 --> 00:22:35,790 The outer can't develop quick enough, 468 00:22:35,840 --> 00:22:39,230 and it causes a split down there. 469 00:22:39,280 --> 00:22:43,280 So out of that one bunch, we've got one, two, three, four, five, six - 470 00:22:45,600 --> 00:22:49,600 six carrots, and only two will be good enough for the supermarket? 471 00:22:50,000 --> 00:22:53,750 ~ Yes. ~ What does this mean to your farm? To your business? 472 00:22:53,800 --> 00:22:56,390 So this crop here now, this plot we're looking at now, 473 00:22:56,440 --> 00:22:58,390 we'll make a loss on this crop, for sure. 474 00:22:58,440 --> 00:23:02,110 We estimate there's probably 40% in this field that are split. 475 00:23:02,160 --> 00:23:04,190 ~ 40%? ~ 40%. 476 00:23:04,240 --> 00:23:08,030 It's not just the loss of the carrots that costs the farmers. 477 00:23:08,080 --> 00:23:10,830 If you rewind that to the days when you're selecting the seed, 478 00:23:10,880 --> 00:23:14,230 ~ so 40% of that seed will be wasted? ~ Absolutely, yeah. 479 00:23:14,280 --> 00:23:16,110 40% of the fuel that goes in your tractor 480 00:23:16,160 --> 00:23:19,550 to cultivate this will be wasted. Labour, all that. 481 00:23:19,600 --> 00:23:21,270 Everything, yeah, will be wasted. 482 00:23:21,320 --> 00:23:23,590 Just because you can't control Mother Nature, 483 00:23:23,640 --> 00:23:26,870 a couple of years like this could put you out of the carrot business? 484 00:23:26,920 --> 00:23:28,390 Absolutely. 485 00:23:28,440 --> 00:23:31,310 I don't care if it's got three more carrots sticking out, 486 00:23:31,360 --> 00:23:33,110 or if it looks like John Craven. 487 00:23:33,160 --> 00:23:35,350 I don't care. It's gonna taste the same. 488 00:23:35,400 --> 00:23:37,790 ~ We've got to find a home for these guys. ~ Let's hope so. 489 00:23:37,840 --> 00:23:41,750 Every week, Olly and Kevin see between four and ten tons 490 00:23:41,800 --> 00:23:45,800 of their lovely veg go into animal feed, or worse - landfill. 491 00:23:46,560 --> 00:23:48,590 Are you ready for this then, Jamie? 492 00:23:48,640 --> 00:23:52,640 Oh, my Lord! 493 00:23:54,560 --> 00:23:57,030 It's like an avalanche. 494 00:23:57,080 --> 00:24:01,080 We're talking a couple of tons of imperfect parsnips here. 495 00:24:01,480 --> 00:24:03,150 This is a humungous amount of waste 496 00:24:03,200 --> 00:24:05,390 and this is just from, what - one or two days? 497 00:24:05,440 --> 00:24:09,110 Yeah, in late summer. Christmas time, I have lorry-loads. 498 00:24:09,160 --> 00:24:12,070 This whole yard is just full of parsnips. 499 00:24:12,120 --> 00:24:14,750 ~ So mountains of parsnips and carrots? ~ Yeah. Everywhere. 500 00:24:14,800 --> 00:24:18,630 So as the year goes on, our waste factor just, you know, it increases. 501 00:24:18,680 --> 00:24:22,680 In prime harvest, it can be as much as 30 tons a week. 502 00:24:22,760 --> 00:24:26,070 My first job as a chef was in the wash-up, prepping. 503 00:24:26,120 --> 00:24:28,710 Peeling potatoes, peeling carrots, peeling parsnips. 504 00:24:28,760 --> 00:24:31,870 I see nothing in front of me that I haven't peeled. 505 00:24:31,920 --> 00:24:35,630 Nine out of dishes that you make are getting cut, batoned, sliced, 506 00:24:35,680 --> 00:24:38,390 grated, or something done to it that you would never know 507 00:24:38,440 --> 00:24:41,430 ~ if it was fat or thin, or long or short. ~ No, exactly. 508 00:24:41,480 --> 00:24:42,790 What on earth has gone wrong? 509 00:24:42,840 --> 00:24:44,670 I mean, for our generation, 510 00:24:44,720 --> 00:24:47,190 that's got to be the kind of one word that's gonna haunt us 511 00:24:47,240 --> 00:24:49,670 ~ till our deathbed, isn't it? Like, waste. ~ Waste, yeah. 512 00:24:49,720 --> 00:24:51,190 Waste, waste, waste. 513 00:24:51,240 --> 00:24:53,550 The thing is, this is genuinely the tip of the iceberg. 514 00:24:53,600 --> 00:24:56,270 This is one farmer and, you know, 515 00:24:56,320 --> 00:24:59,110 this doesn't even represent Norfolk or a fraction of Norfolk. 516 00:24:59,160 --> 00:25:00,830 You know, or Britain. You know. 517 00:25:00,880 --> 00:25:03,150 We're talking about football stadiums of veggies 518 00:25:03,200 --> 00:25:04,710 being given away, really. 519 00:25:04,760 --> 00:25:08,430 I mean, if my old man was here now, he'd be striking a deal. 520 00:25:08,480 --> 00:25:09,990 A standing order. 521 00:25:10,040 --> 00:25:11,830 He'd have 'em all sold already. 522 00:25:11,880 --> 00:25:14,510 So what would your granddad make of all this? 523 00:25:14,560 --> 00:25:17,270 Basically, when they was doing it, anything that was edible, 524 00:25:17,320 --> 00:25:18,990 they would pack it in a bag or a box, 525 00:25:19,040 --> 00:25:21,270 it would go into the supermarkets and markets. 526 00:25:21,320 --> 00:25:24,070 ~ And a human would eat it. ~ Yeah, and a human would eat it. 527 00:25:24,120 --> 00:25:25,710 Well, look, here's the thing. 528 00:25:25,760 --> 00:25:29,670 I, hand on heart, would happily feed anything I can see in front of me 529 00:25:29,720 --> 00:25:31,110 to my kids, you know? 530 00:25:31,160 --> 00:25:32,950 And if I feel like that, 531 00:25:33,000 --> 00:25:36,590 ~ then, surely, I believe the British public will feel like that. ~ Exactly. 532 00:25:36,640 --> 00:25:38,950 The only way to find out is to go out on a limb 533 00:25:39,000 --> 00:25:42,990 and see if we can sell them. 534 00:25:43,040 --> 00:25:44,270 Thanks for the ugly veg. 535 00:25:44,320 --> 00:25:48,320 Best of luck. Thank you very much, boys. 536 00:25:49,080 --> 00:25:50,550 We have got some work to do. 537 00:25:50,600 --> 00:25:54,600 Firm up our funny marketing campaign and get the supermarkets interested. 538 00:25:54,840 --> 00:25:58,840 But next stop, the caff. 539 00:26:04,120 --> 00:26:06,990 ~ I'd still probably buy it, though. ~ That's how a carrot should be. 540 00:26:07,040 --> 00:26:08,550 That is nice. 541 00:26:08,600 --> 00:26:12,600 Put it in the oven. It's all gonna taste the same. 542 00:26:13,160 --> 00:26:14,430 Oh, I like this one. 543 00:26:14,480 --> 00:26:17,270 Yeah, but if this was in a little bag, and it was good value... 544 00:26:17,320 --> 00:26:19,310 This is the cutest thing I've ever seen. 545 00:26:19,360 --> 00:26:21,350 Would you buy a big bag for Sunday roasts? 546 00:26:21,400 --> 00:26:23,510 Yeah. I like the wonky veg. 547 00:26:23,560 --> 00:26:26,870 Our ugly veg is already getting some love here in Southend, 548 00:26:26,920 --> 00:26:30,910 and we'll be back on the campaign trail later. 549 00:26:30,960 --> 00:26:33,030 Next, I'm firing up the power tools 550 00:26:33,080 --> 00:26:36,470 to show you how to make your very own outdoor pizza oven. 551 00:26:36,520 --> 00:26:39,110 This is all about speed. Super-hot, really fast. 552 00:26:39,160 --> 00:26:42,590 And Kate finds her groove with her vindaloo. 553 00:26:42,640 --> 00:26:45,910 ~ You put your whole body into this. ~ No, I think I'm just sort of... 554 00:26:45,960 --> 00:26:48,960 It's like an undulation! 555 00:26:51,840 --> 00:26:54,110 Our Southend caff is crammed with diners, 556 00:26:54,160 --> 00:26:57,790 all tucking into some delicious weekend feasts. 557 00:26:57,840 --> 00:26:59,510 There we go, guys. 558 00:26:59,560 --> 00:27:02,390 Is everyone else all right for tea? Anyone else want more tea? 559 00:27:02,440 --> 00:27:03,870 So far, we've served up 560 00:27:03,920 --> 00:27:05,990 my finger-licking Southern fried chicken 561 00:27:06,040 --> 00:27:09,470 and our ugly veg has left the diners wanting more. 562 00:27:09,520 --> 00:27:10,950 Who had their hand up? 563 00:27:11,000 --> 00:27:12,910 Now it's back to the day's special. 564 00:27:12,960 --> 00:27:16,190 Kate Hudson's favourite dish - vindaloo. 565 00:27:16,240 --> 00:27:20,190 I'm teaching her a proper version with serious culinary credentials, 566 00:27:20,240 --> 00:27:24,240 cos I got tips from top Goan chef, Rego Urbano. 567 00:27:26,640 --> 00:27:28,470 Kate's already made the curry paste, 568 00:27:28,520 --> 00:27:31,230 and our pork belly is browning up nicely. 569 00:27:31,280 --> 00:27:32,790 Now for some flavour. 570 00:27:32,840 --> 00:27:35,870 ~ OK, you know what this is? ~ Thank you. 571 00:27:35,920 --> 00:27:39,830 ~ You're welcome. No flowers in it. ~ Thank you so much. This is... 572 00:27:39,880 --> 00:27:43,880 ~ Go on. ~ What is that? ~ Curry leaves. Have a little sniff of that. 573 00:27:44,160 --> 00:27:45,870 You can get this in good Indian stores. 574 00:27:45,920 --> 00:27:49,070 You can actually get it online really easy now. And this is phenom. 575 00:27:49,120 --> 00:27:51,990 Add the curry leaves, then in with a kicking paste, 576 00:27:52,040 --> 00:27:54,110 and give it a good toss. 577 00:27:54,160 --> 00:27:56,750 If you naturally dip it, then gravity pushes it down, 578 00:27:56,800 --> 00:27:58,950 so then all you've got to do is sort of pull it back. 579 00:27:59,000 --> 00:28:01,070 Do you know what I mean? Have a little go on that. 580 00:28:01,120 --> 00:28:04,470 ~ So naturally dip it. ~ Yeah, and then tossing. Yeah. 581 00:28:04,520 --> 00:28:06,430 That's it. That's it, nice. 582 00:28:06,480 --> 00:28:07,990 Ooh hoo hoo! 583 00:28:08,040 --> 00:28:10,470 Next, the onions. We're using three. 584 00:28:10,520 --> 00:28:12,310 That's a lot of onion. 585 00:28:12,360 --> 00:28:15,510 Yeah, but there is a lot of onions in Indian cooking. 586 00:28:15,560 --> 00:28:19,560 Two fresh chillies will add a nice hum of heat. 587 00:28:20,480 --> 00:28:22,590 ~ I like your technique. Good. ~ I love it. 588 00:28:22,640 --> 00:28:24,710 Have you been on a cooking course? 589 00:28:24,760 --> 00:28:25,910 No, not yet. 590 00:28:25,960 --> 00:28:29,960 ~ Who taught you to chop? ~ I just watch shows. 591 00:28:31,000 --> 00:28:34,270 And now I'm on one! 592 00:28:34,320 --> 00:28:36,750 The final burst of flavour comes from tangy tamarind. 593 00:28:36,800 --> 00:28:40,800 That was the original sourness that they would have had in Goa, 594 00:28:40,960 --> 00:28:44,510 before the Portuguese turned up with their vinegar. 595 00:28:44,560 --> 00:28:47,070 And a heaped teaspoon of brown sugar. 596 00:28:47,120 --> 00:28:51,120 So that whole kind of fiddling with sweet, sour, vinegar, sugar, 597 00:28:52,280 --> 00:28:54,710 onions cooking down, spice. You know, you... 598 00:28:54,760 --> 00:28:57,790 ~ You put your whole body into this. ~ I know. I think I'm just sort of... 599 00:28:57,840 --> 00:29:01,150 It's like an undulation! 600 00:29:01,200 --> 00:29:03,470 ~ So this goes in the oven. ~ It goes in the oven? 601 00:29:03,520 --> 00:29:05,950 Yes. We're gonna let all those flavours 602 00:29:06,000 --> 00:29:10,000 ~ continue to sort of concentrate. You happy? ~ I'm so happy. 603 00:29:11,040 --> 00:29:14,070 While the meat bubbles away, I'm gonna show you how to build 604 00:29:14,120 --> 00:29:18,120 your very own outdoor pizza oven. 605 00:29:22,200 --> 00:29:24,830 Everyone loves a good pizza and there's nothing better 606 00:29:24,880 --> 00:29:27,950 than a thin, crispy base with the delicious smoky flavour 607 00:29:28,000 --> 00:29:31,110 you get from an authentic wood-fired oven. 608 00:29:31,160 --> 00:29:34,790 These bad boys handle temperatures of over 400 degrees, 609 00:29:34,840 --> 00:29:37,990 and cook a pizza to perfection in just a couple of minutes. 610 00:29:38,040 --> 00:29:40,630 But they don't come cheap. 611 00:29:40,680 --> 00:29:44,680 Shop-bought will set you back anywhere between £600 and £1,500. 612 00:29:45,440 --> 00:29:48,110 So I've come up with a DIY version that's fun to build 613 00:29:48,160 --> 00:29:52,160 and at a fraction of the cost - around 100 quid. 614 00:29:52,920 --> 00:29:56,510 The secret of cooking an amazing pizza is heat and speed, 615 00:29:56,560 --> 00:29:59,470 and I'm gonna show you how to get restaurant results 616 00:29:59,520 --> 00:30:03,520 in your own back garden, by using... 617 00:30:04,040 --> 00:30:06,110 .. plant pots. 618 00:30:06,160 --> 00:30:09,990 These terracotta pots can withstand really high temperatures, 619 00:30:10,040 --> 00:30:13,830 so are perfect to replicate an Italian-style clay oven. 620 00:30:13,880 --> 00:30:15,910 You can pick them up from most garden centres 621 00:30:15,960 --> 00:30:19,750 or bag yourself a bargain at an online auction site or Freecycle. 622 00:30:19,800 --> 00:30:22,550 Just make sure that they aren't cracked. 623 00:30:22,600 --> 00:30:26,600 One inside the other to make a really thick wall. 624 00:30:27,720 --> 00:30:31,720 All I've got to do now is cut some holes. 625 00:30:32,080 --> 00:30:34,590 Grab your angle grinder and cut a hole 626 00:30:34,640 --> 00:30:38,640 for the opening of the oven in both pots. 627 00:30:40,560 --> 00:30:42,550 Right, there are my holes cut. 628 00:30:42,600 --> 00:30:44,470 Time to put it all together. 629 00:30:44,520 --> 00:30:48,520 Start with a fire-retardant concrete slab as a base on your patio, 630 00:30:48,840 --> 00:30:52,110 or even build up a few slabs to create some height. 631 00:30:52,160 --> 00:30:56,070 And on top of that, I'm gonna put down fire bricks. 632 00:30:56,120 --> 00:30:58,070 Now, fire bricks are brilliant, 633 00:30:58,120 --> 00:31:02,120 because they're designed to withstand really high temperature. 634 00:31:02,480 --> 00:31:05,230 Hence the name - fire bricks. 635 00:31:05,280 --> 00:31:07,030 Make sure you close any gaps 636 00:31:07,080 --> 00:31:11,080 to create a smooth, flat finish for your pizza oven floor. 637 00:31:11,640 --> 00:31:13,790 And think carefully about where you build it, 638 00:31:13,840 --> 00:31:17,840 because once it's made, you're not going to want to move it around. 639 00:31:18,920 --> 00:31:22,630 Now, these guys are gonna get super-hot. Look at that. 640 00:31:22,680 --> 00:31:26,680 It's just like the real McCoy. 641 00:31:26,800 --> 00:31:28,950 So that's the inner pot placed. 642 00:31:29,000 --> 00:31:32,790 What I'm gonna do now is insulate it. 643 00:31:32,840 --> 00:31:33,990 Using gloves, 644 00:31:34,040 --> 00:31:38,040 wrap a high temperature ceramic fibre blanket around the pot. 645 00:31:38,200 --> 00:31:40,110 This is going to help my pizza oven 646 00:31:40,160 --> 00:31:43,550 reach temperatures of over 300 degrees. 647 00:31:43,600 --> 00:31:45,550 Cut off the excess. 648 00:31:45,600 --> 00:31:49,270 Just like when you're making a pie at home, cutting off the pastry. 649 00:31:49,320 --> 00:31:51,270 It's so much more exciting. 650 00:31:51,320 --> 00:31:54,630 Right. Pizza oven ready to go. 651 00:31:54,680 --> 00:31:57,430 All we need to do now is fire it up. 652 00:31:57,480 --> 00:32:00,590 So you don't damage the pots with sudden intense heat, 653 00:32:00,640 --> 00:32:03,670 carefully build up the temperature in there. 654 00:32:03,720 --> 00:32:06,270 The best bit about using a wood-fired oven 655 00:32:06,320 --> 00:32:10,070 is it's going to give your pizza a delicious smoky taste, 656 00:32:10,120 --> 00:32:12,550 so it's worth experimenting with different woods. 657 00:32:12,600 --> 00:32:14,350 This is alder. 658 00:32:14,400 --> 00:32:16,630 Now, lots of pizza restaurants are using alder, 659 00:32:16,680 --> 00:32:19,630 because it gives that lovely mellow, smoky flavour to it, 660 00:32:19,680 --> 00:32:21,710 but you can choose any wood you want. 661 00:32:21,760 --> 00:32:23,390 Apple, cherry, you name it. 662 00:32:23,440 --> 00:32:26,910 Just make sure it's untreated, dry hardwood. 663 00:32:26,960 --> 00:32:28,430 Right. Last log in there. 664 00:32:28,480 --> 00:32:31,270 That's going to need an hour and a half to heat up, 665 00:32:31,320 --> 00:32:33,510 and the temperature is going to be so hot 666 00:32:33,560 --> 00:32:36,510 that I'm gonna need a paddle to get my pizza in and out. 667 00:32:36,560 --> 00:32:39,510 Right, sorry, broom. 668 00:32:39,560 --> 00:32:42,030 Don't need that bit. 669 00:32:42,080 --> 00:32:45,270 To carry the pizza, an old roasting tray is perfect. 670 00:32:45,320 --> 00:32:47,510 Just make sure the piece you cut out is big enough 671 00:32:47,560 --> 00:32:49,870 and you file down those sharp edges. 672 00:32:49,920 --> 00:32:53,920 Any old bits lying around, roasting tray, old broom - 673 00:32:54,680 --> 00:32:56,110 new pizza paddle. 674 00:32:56,160 --> 00:32:59,990 And bolt the two together, and that's all there is to it. 675 00:33:00,040 --> 00:33:03,070 There we go. That's my pizza paddle done. 676 00:33:03,120 --> 00:33:07,120 The fire is burning away. Lovely. All we need now - pizza. 677 00:33:09,720 --> 00:33:13,720 Now, I've got my dough. Flour, semolina flour, yeast, bit of water. 678 00:33:15,800 --> 00:33:19,510 I'm so excited about this. 679 00:33:19,560 --> 00:33:22,230 I'm going for pure Neapolitan simplicity. 680 00:33:22,280 --> 00:33:25,190 Fresh tomato sauce, mozzarella and basil. 681 00:33:25,240 --> 00:33:28,230 Don't do huge chunks of it, cos you want it to melt. 682 00:33:28,280 --> 00:33:32,280 Because don't forget, this is all about speed. Super-hot, really fast. 683 00:33:36,640 --> 00:33:39,670 Check out the paddle! This was a baking tray earlier. 684 00:33:39,720 --> 00:33:42,710 Semolina flour on. 685 00:33:42,760 --> 00:33:45,710 OK, that's gonna add that lovely crunch to the base, 686 00:33:45,760 --> 00:33:49,760 but also semolina flour acts as a non-stick. 687 00:33:50,480 --> 00:33:53,710 I don't know what I'm more excited about - the pizza or the paddle. 688 00:33:53,760 --> 00:33:56,630 Look at that! Right. In the oven. 689 00:33:56,680 --> 00:33:59,270 My oven has been burning away for an hour and a half, 690 00:33:59,320 --> 00:34:02,590 and it's well over 300 degrees in there. 691 00:34:02,640 --> 00:34:06,640 Here we go. Big moment. Pizza going in. 692 00:34:07,400 --> 00:34:10,710 Now, that should only take two minutes. This is an incredible oven. 693 00:34:10,760 --> 00:34:13,710 Because of its shape, all the heat gets knocked around, 694 00:34:13,760 --> 00:34:15,110 so it's cooking in three ways. 695 00:34:15,160 --> 00:34:18,190 You got the conduction, which is the heat from the base, 696 00:34:18,240 --> 00:34:20,310 and that's gonna make it lovely and crispy. 697 00:34:20,360 --> 00:34:22,950 You got the radiant heat, so from the sides, 698 00:34:23,000 --> 00:34:25,310 all the heat bouncing backwards and forwards. 699 00:34:25,360 --> 00:34:26,950 And then you've got the convection, 700 00:34:27,000 --> 00:34:29,830 with all the hot air tunnelling around there. 701 00:34:29,880 --> 00:34:32,630 Cooking it perfectly. I can't wait. Look at it! 702 00:34:32,680 --> 00:34:36,680 Look at it bubbling. It's a proper pizza oven. 703 00:34:37,360 --> 00:34:41,360 Right, that smells amazing. I reckon it's ready. Let's get it out. 704 00:34:42,120 --> 00:34:46,120 Look at that. I've cooked a pizza in a flowerpot. 705 00:34:50,640 --> 00:34:54,640 What a thing of beauty. Fresh pizza, from your own garden. 706 00:34:55,680 --> 00:34:59,680 CRUNCH 707 00:34:59,880 --> 00:35:03,880 Just listen to that crunch. 708 00:35:04,000 --> 00:35:05,590 Oh, my word! 709 00:35:05,640 --> 00:35:09,640 You have GOT to try this at home. 710 00:35:18,800 --> 00:35:21,350 Don't think we'll be going home this weekend! 711 00:35:21,400 --> 00:35:23,590 Right, it just tastes so... so fresh. 712 00:35:23,640 --> 00:35:26,750 It's happy faces all round at the caff. 713 00:35:26,800 --> 00:35:30,800 You just can't get results like this in a conventional oven. 714 00:35:32,360 --> 00:35:35,270 Right, Kate, come and have a go at this. Taste this pizza. 715 00:35:35,320 --> 00:35:37,630 Woo! 716 00:35:37,680 --> 00:35:40,030 Mmm! 717 00:35:40,080 --> 00:35:41,670 ~ I have a pizza story. ~ Go on. 718 00:35:41,720 --> 00:35:44,510 So when I was pregnant with Bing, I went into labour. 719 00:35:44,560 --> 00:35:47,750 My mom called me, she's like, "OK, I'm coming", and she walks in 720 00:35:47,800 --> 00:35:50,510 with a gigantic pizza and she's just like, 721 00:35:50,560 --> 00:35:52,950 "How are you feeling, honey? You good? 722 00:35:53,000 --> 00:35:55,710 "Are you not in too much pain?" 723 00:35:55,760 --> 00:35:58,150 ~ I bet you wanted to kill her. ~ I mean, I couldn't eat. 724 00:35:58,200 --> 00:36:01,110 Yeah, I mean, I'm sitting, I'm like, "Ah, Mom, I'm so hungry", 725 00:36:01,160 --> 00:36:03,430 and she's like, "Oh, my God, oh, my God!" 726 00:36:03,480 --> 00:36:05,030 Listen, I'm glad you like that. 727 00:36:05,080 --> 00:36:09,080 ~ It's yummy. ~ You need to get back on. ~ OK. ~ Get people fed. 728 00:36:12,000 --> 00:36:13,670 Time to get the pork out the oven. 729 00:36:13,720 --> 00:36:15,590 30 minutes is all it needs. 730 00:36:15,640 --> 00:36:17,550 ~ Woo! ~ Look at that. 731 00:36:17,600 --> 00:36:19,510 Simply spoon off the excess fat. 732 00:36:19,560 --> 00:36:21,510 You can just put a little bit of that fat 733 00:36:21,560 --> 00:36:24,510 when you fry a piece of fish, or roast potatoes, or, you know, 734 00:36:24,560 --> 00:36:28,230 some greens that you just wanna wok-fry. 735 00:36:28,280 --> 00:36:32,110 Then add some water to make a beautiful rich gravy. 736 00:36:32,160 --> 00:36:35,790 ~ And are you prepared for a little secret? ~ Yes. 737 00:36:35,840 --> 00:36:37,270 Now for my favourite bit. 738 00:36:37,320 --> 00:36:41,320 An amazing tip using charcoal that everyone has to try at home. 739 00:36:42,360 --> 00:36:45,230 What I'm gonna do is put a little bowl here. 740 00:36:45,280 --> 00:36:48,030 This technique applies to the next chilli you make, 741 00:36:48,080 --> 00:36:50,990 the next stew you make, and this curry, OK? 742 00:36:51,040 --> 00:36:53,630 I'm so excited about this. 743 00:36:53,680 --> 00:36:55,430 Start off by getting a bit of charcoal 744 00:36:55,480 --> 00:36:58,190 and cinnamon burning on the hob. 745 00:36:58,240 --> 00:36:59,950 It smells amazing. 746 00:37:00,000 --> 00:37:01,590 Do you wanna do the next bit? 747 00:37:01,640 --> 00:37:05,110 ~ Yes. ~ You get that coal and put it into my little dish. 748 00:37:05,160 --> 00:37:07,070 ~ All right. ~ Put the cloves on top. 749 00:37:07,120 --> 00:37:08,990 ~ I dropped one. ~ Don't worry. 750 00:37:09,040 --> 00:37:12,750 Then add a splash of oil or butter to get those spices smoking. 751 00:37:12,800 --> 00:37:14,750 Can you see that? It's like incense. 752 00:37:14,800 --> 00:37:18,800 Cover with a little tin foil and we've got our own little DIY smoker. 753 00:37:19,280 --> 00:37:20,750 Brilliant. 754 00:37:20,800 --> 00:37:22,510 Then we just put a little hole. 755 00:37:22,560 --> 00:37:26,230 Look! It's even got... it's even got a chimney! 756 00:37:26,280 --> 00:37:28,110 ~ It's got a chimney, Kate Hudson. ~ It does. 757 00:37:28,160 --> 00:37:30,350 Leave that for 20 minutes 758 00:37:30,400 --> 00:37:34,400 for an aromatic smoky hit of cinnamon and cloves. 759 00:37:35,600 --> 00:37:37,670 Next up, we're going undercover 760 00:37:37,720 --> 00:37:40,190 to fight for the underdogs of the veg world. 761 00:37:40,240 --> 00:37:44,240 That's it, darling, come and look at my rude veg. 762 00:37:44,640 --> 00:37:47,190 And Kate's feeling the heat in the kitchen. 763 00:37:47,240 --> 00:37:50,240 It's getting hot, it's getting hot, it's getting hot! 764 00:37:51,860 --> 00:37:53,610 Our Southend caff is buzzing. 765 00:37:53,660 --> 00:37:55,210 On the menu, dishes perfect 766 00:37:55,260 --> 00:37:59,170 for a weekend feast with family and friends. 767 00:37:59,220 --> 00:38:00,610 That is amazing. 768 00:38:00,660 --> 00:38:04,210 And Kate Hudson is in the kitchen cooking an authentic vindaloo. 769 00:38:04,260 --> 00:38:06,450 And I've taught her how to make it, 770 00:38:06,500 --> 00:38:08,810 taking some inspiration from Goa's top chef. 771 00:38:08,860 --> 00:38:12,130 Time for a quick taste before she has to cook it up 772 00:38:12,180 --> 00:38:13,530 for the rest of the caff. 773 00:38:13,580 --> 00:38:17,580 And this, my friends, is a homage actually to you and your mum. 774 00:38:17,820 --> 00:38:19,610 This is so lovely. 775 00:38:19,660 --> 00:38:23,010 Now, our curries never looked like this in our house. 776 00:38:23,060 --> 00:38:27,060 Soft pork belly, rich vinegar, sweet caramelised onions, 777 00:38:27,580 --> 00:38:30,490 all bound up in a spicy gravy. 778 00:38:30,540 --> 00:38:34,130 Flavour-packed, but not too fiery, and no curry is complete 779 00:38:34,180 --> 00:38:38,170 without a little sprinkling of fresh chilli, a cooling raita, 780 00:38:38,220 --> 00:38:41,130 and a naan to mop up all of that goodness. 781 00:38:41,180 --> 00:38:43,930 Just rip it up, tear it up and get it in your gob. 782 00:38:43,980 --> 00:38:47,770 OK, ready? 783 00:38:47,820 --> 00:38:49,690 Feeling it? 784 00:38:49,740 --> 00:38:52,690 Mmm. That is so ridiculous. You know what's interesting? 785 00:38:52,740 --> 00:38:54,810 I've never had vindaloo with pork. 786 00:38:54,860 --> 00:38:57,090 But you can try it with different meats as well. 787 00:38:57,140 --> 00:38:59,770 Mmm, but this is particularly special. 788 00:38:59,820 --> 00:39:03,170 And I love the fact that actually you love this food so much 789 00:39:03,220 --> 00:39:05,730 that you can still have a conversation with a full mouth. 790 00:39:05,780 --> 00:39:08,250 And look glamorous. That's kind of quite good, really. 791 00:39:08,300 --> 00:39:10,730 You know, a director yelled at me once for that. 792 00:39:10,780 --> 00:39:12,650 I got really yelled at, and I was like, 793 00:39:12,700 --> 00:39:14,850 "But I'm supposed to be eating in this scene". 794 00:39:14,900 --> 00:39:17,090 He was like, "Not like that, you shouldn't be!" 795 00:39:17,140 --> 00:39:19,610 ~ I was like, "Well..." ~ Your face tells an amazing story. 796 00:39:19,660 --> 00:39:21,410 Had you been taken back in time? 797 00:39:21,460 --> 00:39:23,170 To 1600. 798 00:39:23,220 --> 00:39:26,930 ~ On the boats from Portugal. ~ On the boat from Portugal. 799 00:39:26,980 --> 00:39:29,250 I'm glad you're loving it, but the fun stops. 800 00:39:29,300 --> 00:39:31,650 You've got to turn this round and feed the whole caff. 801 00:39:31,700 --> 00:39:33,170 Give me about 10 minutes. 802 00:39:33,220 --> 00:39:35,890 ~ Go on, give her some support, guys. ~ CHEERING 803 00:39:35,940 --> 00:39:38,650 It'll take Kate a while to cook up enough vindaloo for this lot, 804 00:39:38,700 --> 00:39:42,700 so let's get back to our fight for ugly veg. 805 00:39:44,820 --> 00:39:47,970 Millions of tons of ugly veg go to waste every year, 806 00:39:48,020 --> 00:39:52,020 because supermarkets say it doesn't sell as it has an image problem. 807 00:39:52,700 --> 00:39:54,890 So we're gonna give that image an overhaul, 808 00:39:54,940 --> 00:39:56,970 inject a bit of fun. 809 00:39:57,020 --> 00:39:59,330 It's seaside postcard humour. 810 00:39:59,380 --> 00:40:02,770 ~ Yeah, Carry On Camping. ~ Yeah, but in the veg world. 811 00:40:02,820 --> 00:40:05,250 Ooh, matron! Ooh! No-o-o... Ooh! 812 00:40:05,300 --> 00:40:09,300 And if we can sell it at the right price, let's say 30% off, 813 00:40:09,500 --> 00:40:12,010 hopefully, we'll prove that the British public 814 00:40:12,060 --> 00:40:16,060 will join the ugly veg revolution. 815 00:40:16,420 --> 00:40:18,570 So we've persuaded Asda to let us loose 816 00:40:18,620 --> 00:40:21,250 in one of their supermarkets to carry out a trial. 817 00:40:21,300 --> 00:40:23,210 ~ Jimmy, are you all right? ~ Thanks for this. 818 00:40:23,260 --> 00:40:25,170 Do you think your customers will go for it? 819 00:40:25,220 --> 00:40:26,970 Let's have a look and see how we get on. 820 00:40:27,020 --> 00:40:31,020 Right, up go our posters, out go our veggies, and we go undercover. 821 00:40:31,540 --> 00:40:35,540 Yep, we're breaking out the veg cam. 822 00:40:36,180 --> 00:40:39,410 We've planted cameras and microphones all round our veg stand. 823 00:40:39,460 --> 00:40:42,330 And we have a live video and audio feed to our van, 824 00:40:42,380 --> 00:40:46,380 so we'll be able to see, hear and even talk to the shoppers. 825 00:40:46,860 --> 00:40:49,210 Right, time to put our money where our mouths are. 826 00:40:49,260 --> 00:40:51,850 Ooh, we've got a taker. She's having a look. 827 00:40:51,900 --> 00:40:54,330 "Ugly broccoli." 828 00:40:54,380 --> 00:40:56,130 See the carrots, look, with legs? 829 00:40:56,180 --> 00:40:58,130 Carrots with legs on, look. Brilliant! 830 00:40:58,180 --> 00:41:01,050 They're 49. Look, 56. That's cheap. 831 00:41:01,100 --> 00:41:05,100 Look, look, they're going for it. 832 00:41:06,980 --> 00:41:09,810 We're fighting for the underdogs of the veg world, 833 00:41:09,860 --> 00:41:13,690 and giving the ugly and unwanted a voice, quite literally. 834 00:41:13,740 --> 00:41:17,740 I may be a bit twisted and gnarly, but do you like my veg? 835 00:41:19,740 --> 00:41:21,890 That's it, darling, come and look at my rude veg. 836 00:41:21,940 --> 00:41:23,010 Ooh! 837 00:41:23,060 --> 00:41:25,570 Don't be shy, missus - go on, grab one. 838 00:41:25,620 --> 00:41:27,170 That's the ticket. 839 00:41:27,220 --> 00:41:31,220 LAUGHTER 840 00:41:32,020 --> 00:41:35,050 All sorts of beautiful vegetables, just not straight. 841 00:41:35,100 --> 00:41:39,100 Wonky ones, long ones, three-legged ones. You're gonna love it. 842 00:41:40,060 --> 00:41:42,170 "30% off ugly veg." 843 00:41:42,220 --> 00:41:44,410 That's right, 30% off the ugly bunch. 844 00:41:44,460 --> 00:41:47,890 ~ What's wrong with them? ~ Nothing. ~ They're ugly veg, in't they? 845 00:41:47,940 --> 00:41:50,210 Yeah, they're not always perfect. 846 00:41:50,260 --> 00:41:54,260 Thank you for supporting the ugly bunch and our local farmers. 847 00:41:56,060 --> 00:41:59,450 OK, we've had a bit of fun, but this is serious stuff. 848 00:41:59,500 --> 00:42:02,130 While we were undercover, half of all the shoppers 849 00:42:02,180 --> 00:42:04,890 that came to our stall chose the ugly bunch. 850 00:42:04,940 --> 00:42:07,010 That's a resounding success. 851 00:42:07,060 --> 00:42:10,410 Time to hit the shop floor for some feedback. 852 00:42:10,460 --> 00:42:13,210 Did it attract you, seeing different shapes and sizes? 853 00:42:13,260 --> 00:42:16,010 It looks organic and natural and it sort of looks 854 00:42:16,060 --> 00:42:19,970 as if it's come straight off the farm, doesn't it? 855 00:42:20,020 --> 00:42:23,530 ~ Would you go for 'em? ~ Er, probably not the carrot. ~ Why's that? 856 00:42:23,580 --> 00:42:26,570 ~ Take a hell of a lot of peeling. ~ You don't have to. Give it a scrub. 857 00:42:26,620 --> 00:42:29,290 How many times do you actually serve a carrot in its entirety? 858 00:42:29,340 --> 00:42:31,650 It's normally sliced or diced or batoned or grated. 859 00:42:31,700 --> 00:42:34,250 ~ Do you know what I mean? Or pureed, or mashed. ~ Very rarely. 860 00:42:34,300 --> 00:42:37,210 ~ What about that for a parsnip? ~ That's amazing. ~ Isn't it? 861 00:42:37,260 --> 00:42:40,810 I love bits with knobs on. They always taste better, don't they? 862 00:42:40,860 --> 00:42:42,730 ~ They taste better. ~ They do! 863 00:42:42,780 --> 00:42:44,730 Do you like the idea of supporting farmers? 864 00:42:44,780 --> 00:42:47,810 Yeah. Doesn't matter what it looks like to me. It's what it tastes like. 865 00:42:47,860 --> 00:42:50,730 ~ Would you be interested in getting it again? ~ Yes. ~ Yeah, 100%. 866 00:42:50,780 --> 00:42:52,410 ~ Brilliant. ~ Absolutely. ~ Yes. 867 00:42:52,460 --> 00:42:54,650 ~ You would? ~ Definitely. ~ Brilliant. See you later. 868 00:42:54,700 --> 00:42:58,700 ~ See you later. ~ Bye. ~ Bye. Let's go and get some veggies. 869 00:42:59,180 --> 00:43:01,290 I think it goes to show that with the right price 870 00:43:01,340 --> 00:43:04,450 and the right branding, ugly veg will sell. 871 00:43:04,500 --> 00:43:08,490 The British public aren't as fussy as the supermarkets like to think. 872 00:43:08,540 --> 00:43:12,540 But have we done enough to convince the supermarket themselves? 873 00:43:18,540 --> 00:43:22,410 Good to see you, Olly, Jamie, and you've brought another colleague. 874 00:43:22,460 --> 00:43:25,410 ~ I've brought Ian from Asda, yes. ~ Right. Head office? 875 00:43:25,460 --> 00:43:27,690 Yes, I'm Technical Director for Produce. 876 00:43:27,740 --> 00:43:31,290 I think what's next for us is to look at our standard specifications 877 00:43:31,340 --> 00:43:33,010 and see where we can extend them a bit, 878 00:43:33,060 --> 00:43:34,650 but we are gonna get behind this, 879 00:43:34,700 --> 00:43:36,930 and we're gonna launch a trial in a few stores. 880 00:43:36,980 --> 00:43:39,170 We're gonna get some marketing and then say, 881 00:43:39,220 --> 00:43:41,330 "This is what the wonky veg looks like. 882 00:43:41,380 --> 00:43:44,650 "And obviously, it's good product, it's fresh product. Buy me." 883 00:43:44,700 --> 00:43:46,330 And let's let the customer decide. 884 00:43:46,380 --> 00:43:49,010 So how does a trial work? What are the ins and outs? 885 00:43:49,060 --> 00:43:51,650 If there's gonna be a process of selecting the products 886 00:43:51,700 --> 00:43:53,610 that we think are gonna fit into this, 887 00:43:53,660 --> 00:43:56,210 we're gonna have to make sure there's volume enough 888 00:43:56,260 --> 00:43:57,810 to put it in front of customers, 889 00:43:57,860 --> 00:44:00,530 and obviously we'll have to have the commercial discussion 890 00:44:00,580 --> 00:44:02,490 about what we're gonna charge people for it. 891 00:44:02,540 --> 00:44:05,330 Hopefully, the public will get behind it and buy the wonky veg. 892 00:44:05,380 --> 00:44:08,530 Here's a question. If you went to your local Asda 893 00:44:08,580 --> 00:44:11,850 and there was a bag of your funny or rude or wonky veg there, 894 00:44:11,900 --> 00:44:14,850 ~ would you buy it? Yes or no. ~ ALL: Yes. 895 00:44:14,900 --> 00:44:16,730 That's a really positive start. 896 00:44:16,780 --> 00:44:20,130 Asda have done us proud, and what one supermarket does, 897 00:44:20,180 --> 00:44:21,730 the others tend to follow. 898 00:44:21,780 --> 00:44:24,090 So, guys, now it's your turn at home. 899 00:44:24,140 --> 00:44:28,140 Get down to your supermarket and buy some ugly veg. 900 00:44:28,700 --> 00:44:31,810 Right. Back to the star attraction - Kate's vindaloo. 901 00:44:31,860 --> 00:44:34,650 Kate! How you getting on, girl? 902 00:44:34,700 --> 00:44:38,700 Starting to boil. It's getting hot, it's getting hot, it's getting hot! 903 00:44:41,620 --> 00:44:44,170 ~ This looks so good. ~ It's so yummy. 904 00:44:44,220 --> 00:44:46,450 ~ Are you having fun? ~ I'm having so much fun. 905 00:44:46,500 --> 00:44:49,010 But will Kate's authentic version get the thumbs-up 906 00:44:49,060 --> 00:44:51,610 from today's hungry horde? 907 00:44:51,660 --> 00:44:55,660 Service! Oh, ho, ho! See how that works. 908 00:45:00,220 --> 00:45:01,650 That's awesome. 909 00:45:01,700 --> 00:45:04,090 Not as hot as I was expecting it to be. 910 00:45:04,140 --> 00:45:06,330 Would you ever get a takeaway again, guys? 911 00:45:06,380 --> 00:45:10,330 Oh, no. This is me every Friday night. 912 00:45:10,380 --> 00:45:12,210 ~ She's getting right into it. ~ Ssh! 913 00:45:12,260 --> 00:45:13,930 You've just taken this curry on 914 00:45:13,980 --> 00:45:16,290 and you've just totally bossed it, haven't you? 915 00:45:16,340 --> 00:45:17,730 I am owning this curry. 916 00:45:17,780 --> 00:45:20,730 Is this as good as your mother's, or could I dare say better? 917 00:45:20,780 --> 00:45:22,930 It's probably better... It's different. 918 00:45:22,980 --> 00:45:26,980 ~ Different. ~ Different. 919 00:45:28,140 --> 00:45:29,570 Service. 920 00:45:29,620 --> 00:45:31,970 Have more anger in your voice. Let's have another... 921 00:45:32,020 --> 00:45:34,490 ~ Another angry one? ~ You want an angry service. ~ Service! 922 00:45:34,540 --> 00:45:37,250 Ooh, yeah, look at that. That's unbelievable. 923 00:45:37,300 --> 00:45:38,890 But have you enjoyed yourself? 924 00:45:38,940 --> 00:45:41,010 ~ I did. ~ Have you? ~ Yes. ~ It's been good fun. 925 00:45:41,060 --> 00:45:42,610 I've had a great time. 926 00:45:42,660 --> 00:45:45,650 ~ And more importantly, are you gonna cook it when you get home? ~ I am. 927 00:45:45,700 --> 00:45:49,050 We've kept our cafe crowd happy by serving up 928 00:45:49,100 --> 00:45:51,250 the nation's favourite feasts for the weekend. 929 00:45:51,300 --> 00:45:54,290 My ultimate Southern fried chicken, Jimmy's homemade pizza, 930 00:45:54,340 --> 00:45:58,330 and Kate's epic vindaloo. 931 00:45:58,380 --> 00:46:02,380 If you want to join the feast, you can get the recipes and more at... 932 00:46:06,500 --> 00:46:08,290 Next time on Friday Night Feast... 933 00:46:08,340 --> 00:46:10,730 When it cooks, it's gonna curl up and look amazing. 934 00:46:10,780 --> 00:46:13,770 .. I'll be making the best finger-licking salt and pepper squid 935 00:46:13,820 --> 00:46:15,450 you've ever tasted. 936 00:46:15,500 --> 00:46:17,250 I just love it. It's so good. 937 00:46:17,300 --> 00:46:21,300 I'll show you how to build your very own Italian ice cream maker. 938 00:46:22,500 --> 00:46:24,970 That is brilliant, and I made it in an old wooden bucket. 939 00:46:25,020 --> 00:46:27,530 We're fighting for the small but delicious little eggs 940 00:46:27,580 --> 00:46:29,410 that get rejected by the supermarkets. 941 00:46:29,460 --> 00:46:32,250 They're the best quality eggs you can get. Free-range organic. 942 00:46:32,300 --> 00:46:35,450 The way they hold together, it's the best, but they're going to waste. 943 00:46:35,500 --> 00:46:39,090 And superstar rapper Tinie Tempah joins us for a massive cook-up. 944 00:46:39,140 --> 00:46:41,090 Good luck, mate. 945 00:46:41,140 --> 00:46:45,140 You're making me feel nervous now.