1 00:00:01,000 --> 00:00:04,430 Me and my best mate Jimmy are back at our very own cafe, 2 00:00:04,480 --> 00:00:06,190 here at the end of Southend pier. 3 00:00:06,240 --> 00:00:08,950 ~ Who's hungry? ~ Yeah! 4 00:00:09,000 --> 00:00:11,990 Because we're passionate about cooking up great food 5 00:00:12,040 --> 00:00:14,230 to share with friends and family. 6 00:00:14,280 --> 00:00:16,470 ~ Lovely flavour. ~ That's delicious. 7 00:00:16,520 --> 00:00:18,110 That's really, really good. 8 00:00:18,160 --> 00:00:21,350 'We've invited down a whole host of very special mates...' 9 00:00:21,400 --> 00:00:23,630 ~ Hello! ~ '..to help out in the kitchen.' 10 00:00:23,680 --> 00:00:26,470 It's getting hot, it's getting hot, it's getting hot! 11 00:00:26,520 --> 00:00:28,790 Because the weekends are for feasting. 12 00:00:28,840 --> 00:00:31,350 ~ Thank food... ~ .. it's Friday! 13 00:00:36,800 --> 00:00:37,870 On tonight's menu, 14 00:00:37,920 --> 00:00:41,470 the very best finger-licking crispy squid you've ever had. 15 00:00:41,520 --> 00:00:44,710 We're talking about the most amazing feasting food. 16 00:00:44,760 --> 00:00:46,870 Mm, I just love it. It's so good. 17 00:00:46,920 --> 00:00:48,350 'I'm cranking up the fun...' 18 00:00:48,400 --> 00:00:50,350 Something therapeutic about this. 19 00:00:50,400 --> 00:00:53,310 '.. with my old school DIY ice cream machine.' 20 00:00:53,360 --> 00:00:57,030 My very own gelato. A taste of Italy in my back yard. 21 00:00:57,080 --> 00:00:58,870 And our food fight this series is 22 00:00:58,920 --> 00:01:02,750 to save some great British produce from the scrapheap. 23 00:01:02,800 --> 00:01:06,110 ~ Hi, guys! ~ 'Tonight, the ultimate mini egg.' 24 00:01:06,160 --> 00:01:09,390 ~ We have got a double yolker. ~ Woo-woo! 25 00:01:09,440 --> 00:01:12,950 I feel that we've been slightly robbed of a bit of our food culture. 26 00:01:13,000 --> 00:01:16,150 'The supermarkets won't sell them, cos they're too small. 27 00:01:16,200 --> 00:01:19,110 'So we're hatching plans to get them on the map.' 28 00:01:19,160 --> 00:01:21,990 So it should just burst and go crazy. Yes! 29 00:01:27,320 --> 00:01:28,630 So, good stuff. 30 00:01:28,680 --> 00:01:30,110 Good stuff in the oven today. 31 00:01:30,160 --> 00:01:33,150 ~ Going to be busy! ~ Yes. I'm very excited, Jimmy. 32 00:01:33,200 --> 00:01:36,950 'Lending a hand in the kitchen is my old student, Kerry Ann.' 33 00:01:37,000 --> 00:01:38,390 ~ Stop touching my handle. ~ Sorry! 34 00:01:38,440 --> 00:01:42,270 I know what you're like. You can't stop touching things. 35 00:01:42,320 --> 00:01:45,870 'We've got a menu full of amazing feasts for you to try, 36 00:01:45,920 --> 00:01:48,670 'and joining us for a cooking lesson of a lifetime...' 37 00:01:48,720 --> 00:01:51,350 Tinie Tempah! 38 00:01:51,400 --> 00:01:53,990 '.. the biggest name in UK rap.' 39 00:01:54,040 --> 00:01:57,190 ~ How you doing, man? ~ You all right? ~ So good to see you. ~ You too. 40 00:01:57,240 --> 00:02:00,590 ~ Thanks for coming to the cafe. ~ Thank you. I love it. It's beautiful. 41 00:02:00,640 --> 00:02:04,030 ~ Have you been to Southend-on-Sea before? ~ I have, yes, I have. 42 00:02:04,080 --> 00:02:06,830 Um, I basically used to do shows here back in the day, when I was 43 00:02:06,880 --> 00:02:09,750 ~ about 16 or 17 years old. ~ Wow. ~ Have you been gigging that long? 44 00:02:09,800 --> 00:02:12,270 ~ I have been, yeah. ~ Wow. ~ How many awards have you won? 45 00:02:12,320 --> 00:02:13,870 How many Brits, how many MOBOs? 46 00:02:13,920 --> 00:02:17,920 ~ I've got two Brits, and MOBOs, I have about... ~ You've lost count. 47 00:02:18,640 --> 00:02:21,190 ~ You've lost count, haven't you? ~ Six or seven MOBOs, I think. 48 00:02:21,240 --> 00:02:23,110 ~ I follow you on Instagram. ~ Yes. I follow you. 49 00:02:23,160 --> 00:02:25,590 ~ We have chats now and again. ~ We leave each other comments. 50 00:02:25,640 --> 00:02:28,390 ~ "Nice shoes." ~ Yes! ~ "Looking sharp." ~ Exactly! "How are you, bro?" 51 00:02:28,440 --> 00:02:31,750 But I've noticed that, basically, your Instagram feed is your gigs... 52 00:02:31,800 --> 00:02:33,590 ~ Yeah. ~ .. er, you looking very smart, 53 00:02:33,640 --> 00:02:36,430 ~ or food features a lot. ~ I love food, yeah. ~ Big time. 54 00:02:36,480 --> 00:02:39,430 Yeah, cos, basically, we get to travel a lot and, whenever we go to, 55 00:02:39,480 --> 00:02:42,670 like, you know, different countries with completely different cultures, 56 00:02:42,720 --> 00:02:46,310 ~ like... ~ Yeah. ~ .. Sri Lanka... ~ Yeah. ~ .. or Japan, we really try 57 00:02:46,360 --> 00:02:48,590 and get into it, so we try and eat traditional food. 58 00:02:48,640 --> 00:02:51,710 And, so, I think it's always nice to share it with everyone back home. 59 00:02:51,760 --> 00:02:53,590 ~ And burgers particularly? ~ Burgers, yeah. 60 00:02:53,640 --> 00:02:55,710 Basically, I kind of set up this kind of mini blog 61 00:02:55,760 --> 00:02:58,390 and I will compare them, rate them out of 10. 62 00:02:58,440 --> 00:03:01,230 ~ Are your family originally from Nigeria? ~ Yes, they are. 63 00:03:01,280 --> 00:03:02,790 So your mum took you shopping a lot? 64 00:03:02,840 --> 00:03:04,590 ~ Yes. ~ Did she take you to all the markets? 65 00:03:04,640 --> 00:03:07,350 Yeah, basically, she used to take us to Smithfield. 66 00:03:07,400 --> 00:03:10,830 ~ You'd have to be up at, like, 2am! ~ You know, so listen to this. 67 00:03:10,880 --> 00:03:14,470 We were literally eight or nine and my mum used to take us everywhere, 68 00:03:14,520 --> 00:03:16,870 and she'd leave super early to get good cuts. 69 00:03:16,920 --> 00:03:20,920 But, you know, you'd see the whole kind of cow kind of upside down. 70 00:03:21,120 --> 00:03:23,110 I'd never seen anything like that before. 71 00:03:23,160 --> 00:03:26,550 ~ So she went straight to the source? ~ Straight to the source, always. 72 00:03:26,600 --> 00:03:29,830 And, so, literally, I'm still rubbing my eyes, cos it's so early, 73 00:03:29,880 --> 00:03:32,670 and it's like I open my eyes to see, like, blood and, like, 74 00:03:32,720 --> 00:03:34,830 a dead animal and I'm like, "Agh!" 75 00:03:34,880 --> 00:03:37,470 ~ That's real food, though, isn't it? ~ Yes, real food, the best. 76 00:03:37,520 --> 00:03:39,910 OK, guys, well, it's time for today's first feast. 77 00:03:39,960 --> 00:03:42,510 ~ I want you to think crispy, juicy squid. ~ Nice. 78 00:03:42,560 --> 00:03:46,560 ~ It's going to be amazing, it's a proper party platter special. ~ Nice. 79 00:03:47,120 --> 00:03:49,910 'But as well as serving up to Tinie and the diners, 80 00:03:49,960 --> 00:03:53,960 'I want show you how to make it too.' 81 00:03:55,200 --> 00:03:59,200 Right. Beautiful, crispy fried squid. You guys absolutely love it. 82 00:04:00,240 --> 00:04:02,830 It's a massive seller in the restaurants, but, at home, 83 00:04:02,880 --> 00:04:06,350 for some reason, you're not cooking much of it, and it's such a shame, 84 00:04:06,400 --> 00:04:10,110 because it's an amazing, great value, sustainable fish. 85 00:04:10,160 --> 00:04:13,910 So what I want to do is get you guys buying and cooking incredible squid. 86 00:04:13,960 --> 00:04:15,830 Let's do a little bit of Cantonese cooking. 87 00:04:15,880 --> 00:04:19,070 Let's do salt and pepper squid. 88 00:04:19,120 --> 00:04:22,350 'This is the daddy of weekend finger food treats. 89 00:04:22,400 --> 00:04:25,510 'Get your friends and family round, crack open the beers, 90 00:04:25,560 --> 00:04:28,430 'and knock their socks off with this Asian classic. 91 00:04:28,480 --> 00:04:31,630 'But the ultra-crispy coating with the gentle hum of heat 92 00:04:31,680 --> 00:04:35,680 'makes these so moreish, you'd better cook a massive batch.' 93 00:04:36,400 --> 00:04:37,590 Come and have a look at this. 94 00:04:37,640 --> 00:04:40,150 'Whole squid may look like monsters of the deep, 95 00:04:40,200 --> 00:04:42,550 'but they're actually really easy to prep.' 96 00:04:42,600 --> 00:04:44,950 This is our everyday squid. 97 00:04:45,000 --> 00:04:47,390 What I want to do first is pull the head out. 98 00:04:47,440 --> 00:04:51,270 So literally hold the tube part here, and pull this like that, 99 00:04:51,320 --> 00:04:52,870 and then get your hands in there 100 00:04:52,920 --> 00:04:55,190 and just pull out anything you can get your hands on. 101 00:04:55,240 --> 00:04:59,240 And then, if you really get your hand in, there's a little quill, OK? 102 00:04:59,560 --> 00:05:03,560 'Throw away the quill, remove the beak, and get rid of the head. 103 00:05:03,920 --> 00:05:06,270 'But keep those tasty tentacles.' 104 00:05:06,320 --> 00:05:08,870 Now, this is the part that everyone gets excited about. 105 00:05:08,920 --> 00:05:12,670 All we do here is we just pinch the skin and it comes off so easily, 106 00:05:12,720 --> 00:05:16,720 and that, my friends, is your cleaned squid. 107 00:05:16,840 --> 00:05:19,030 'Now, I know people are going to fight over this, 108 00:05:19,080 --> 00:05:22,590 'so I'm going to do two medium squid per person. 109 00:05:22,640 --> 00:05:24,430 'And I've got a couple of ways to prep it 110 00:05:24,480 --> 00:05:28,480 'for a pro finish and extra crunchy results.' 111 00:05:29,080 --> 00:05:30,630 First up, my favourite 112 00:05:30,680 --> 00:05:33,590 is just to pull off these little side bits, 113 00:05:33,640 --> 00:05:37,190 and then what I'll do is open up this squid like a book. 114 00:05:37,240 --> 00:05:40,990 So I'm going to put my knife inside the squid, like that, 115 00:05:41,040 --> 00:05:45,040 and I'll just cut through and open it out like that. 116 00:05:45,440 --> 00:05:47,870 'Use a regular eating knife to lightly score 117 00:05:47,920 --> 00:05:51,030 'the inside of the squid in a crisscross pattern. 118 00:05:51,080 --> 00:05:53,470 'Easy does it - you don't want to cut all the way through.' 119 00:05:53,520 --> 00:05:55,790 When it cooks, it's going to curl up and look amazing. 120 00:05:55,840 --> 00:05:58,430 And then whatever sauces or dressings or dipping sauce 121 00:05:58,480 --> 00:06:00,710 you want to put on it, it'll cling onto that. 122 00:06:00,760 --> 00:06:03,350 'Next up, the concertina method. 123 00:06:03,400 --> 00:06:06,590 'Pop a wide knife inside the squid, then make cuts. 124 00:06:06,640 --> 00:06:10,640 'This time, go all the way through till it hits the other knife.' 125 00:06:11,160 --> 00:06:15,160 So, when that cooks, it's going to bend around where you've scored it. 126 00:06:16,040 --> 00:06:18,510 It's still going to be whole in its entirety, 127 00:06:18,560 --> 00:06:21,350 but it's going to look incredible. 128 00:06:21,400 --> 00:06:23,870 'Right, prep done. Time for some spice.' 129 00:06:23,920 --> 00:06:26,430 The interesting thing about Cantonese cooking is 130 00:06:26,480 --> 00:06:28,550 it was never historically that spicy, 131 00:06:28,600 --> 00:06:32,110 and, actually, there were never any chillies in their original cooking. 132 00:06:32,160 --> 00:06:34,670 So where would they get their heat if they wanted it? 133 00:06:34,720 --> 00:06:37,150 And they'd get it through white pepper. 134 00:06:37,200 --> 00:06:40,710 'So into the bowl with one heaped tablespoon of white pepper, 135 00:06:40,760 --> 00:06:44,760 '100g of plain flour, a pinch of salt and give it a mix. 136 00:06:45,160 --> 00:06:48,830 'Toss the squid around until it's fully coated.' 137 00:06:48,880 --> 00:06:51,870 Then, to go with it, I'm going to evolve the old-fashioned dish. 138 00:06:51,920 --> 00:06:55,920 I want to take it on to sort of more Jamie style, OK? 139 00:06:57,120 --> 00:07:00,110 'As well as the traditional white pepper, I want to add 140 00:07:00,160 --> 00:07:03,550 'a chilli kick for extra flavour, and a splash of colour. 141 00:07:03,600 --> 00:07:07,600 'So slice up a handful of mixed chillies and de-seed. 142 00:07:08,240 --> 00:07:10,190 'And I want a hum of garlic. 143 00:07:10,240 --> 00:07:13,310 'So thinly slice four cloves of garlic to make little chips.' 144 00:07:13,360 --> 00:07:15,670 The garlic chips will be exactly what they say they are. 145 00:07:15,720 --> 00:07:17,390 Beautiful chips, wonderful flavour. 146 00:07:17,440 --> 00:07:20,070 They will flavour the oil and flavour the squid, 147 00:07:20,120 --> 00:07:21,950 so it's a really nice thing to do. 148 00:07:22,000 --> 00:07:24,270 Right. Time to cook. 149 00:07:24,320 --> 00:07:27,190 'For the fry up, I'm heading inside my mobile kitchen. 150 00:07:27,240 --> 00:07:29,750 'Start very importantly by half filling a pan 151 00:07:29,800 --> 00:07:31,590 'with vegetable or sunflower oil.' 152 00:07:31,640 --> 00:07:33,390 So be careful. Make sure it's sturdy. 153 00:07:33,440 --> 00:07:36,110 'Heat it up to 180 degrees Celsius. 154 00:07:36,160 --> 00:07:39,590 'I'm using a thermometer, but don't worry if you haven't got one.' 155 00:07:39,640 --> 00:07:41,790 What I tend to do, for a little tip, 156 00:07:41,840 --> 00:07:44,310 is just put a piece of potato in there, and, when it's kind of 157 00:07:44,360 --> 00:07:48,030 floating about and golden, you know it's around 180. 158 00:07:48,080 --> 00:07:51,430 'Now, you can cook and it's all going to happen super-fast.' 159 00:07:51,480 --> 00:07:54,510 So first up, we're going to go in with our little tentacles. 160 00:07:54,560 --> 00:07:56,790 And in we go, gently into the oil. 161 00:07:56,840 --> 00:08:00,840 Just always pushing your ingredients away from you. 162 00:08:00,920 --> 00:08:03,510 Then we can go in with our squid, 163 00:08:03,560 --> 00:08:06,870 and then we're going to go in with the chillies. 164 00:08:06,920 --> 00:08:10,110 'After about a minute, when the squid is beautiful and golden, 165 00:08:10,160 --> 00:08:11,950 'add the garlic chips.' 166 00:08:12,000 --> 00:08:15,350 And they will cook in 30 seconds, but it will flavour the oil, 167 00:08:15,400 --> 00:08:17,910 which by default will flavour the squid and the chilli, 168 00:08:17,960 --> 00:08:20,230 which gives it this incredible perfume. 169 00:08:20,280 --> 00:08:23,070 We're talking about the most amazing feasting food. 170 00:08:23,120 --> 00:08:26,590 It really is a wonderful thing. 171 00:08:28,360 --> 00:08:30,150 I love that sound. 172 00:08:30,200 --> 00:08:32,750 Fresh squid, with a crispy coating. 173 00:08:32,800 --> 00:08:36,800 Delicious. 174 00:08:37,680 --> 00:08:41,680 'Use a slotted spoon to drain the lot straight onto kitchen roll.' 175 00:08:42,240 --> 00:08:43,550 Look at these colours. 176 00:08:43,600 --> 00:08:44,950 'And I've got a secret weapon 177 00:08:45,000 --> 00:08:48,830 'which is going to take this squid from good to great.' 178 00:08:48,880 --> 00:08:50,950 Hit it with the vinegar. 179 00:08:51,000 --> 00:08:52,870 'A few squirts of red wine vinegar 180 00:08:52,920 --> 00:08:56,750 'is the perfect contrast for the sweet squid.' 181 00:08:56,800 --> 00:08:58,350 Look at that. 182 00:08:58,400 --> 00:09:02,400 So you've got crunchy and juicy and the golden and the white. 183 00:09:02,760 --> 00:09:03,870 Really, really nice. 184 00:09:03,920 --> 00:09:06,270 'Hit it up with a good sprinkling of sea salt, 185 00:09:06,320 --> 00:09:10,320 'and finish off with some fresh mint and spring onion. 186 00:09:11,480 --> 00:09:15,480 'Delicious! Ultra-crispy on the outside, super-tender on the inside. 187 00:09:16,160 --> 00:09:18,630 'Double pleasure heat from the pepper and the chilli, 188 00:09:18,680 --> 00:09:22,680 'and an aromatic flavour hit from the garlic chips and the fresh mint. 189 00:09:22,960 --> 00:09:25,670 'That's what you call a weekend treat.' 190 00:09:25,720 --> 00:09:28,470 All you have to do now is just destroy it. 191 00:09:28,520 --> 00:09:30,590 Get yourself a bit of squid, some mint. 192 00:09:30,640 --> 00:09:33,390 Mint and chilli are like best friends ever. 193 00:09:33,440 --> 00:09:37,440 Some garlic, some spring onion, and just get it in your gob. 194 00:09:38,840 --> 00:09:40,670 Mmm! 195 00:09:40,720 --> 00:09:44,550 I just love it. It's so good. Such a great combination. 196 00:09:44,600 --> 00:09:48,600 And I really hope Tinie Tempah loves it as much as I do. 197 00:09:57,760 --> 00:10:01,190 Who's hungry? 198 00:10:01,240 --> 00:10:05,240 ~ Look at this. ~ Hey! ~ Salt and pepper squid. ~ Look at that. 199 00:10:06,680 --> 00:10:08,830 Look at that colour. Come on! 200 00:10:08,880 --> 00:10:11,990 Flavoured vinegar. Herbs, chillies. 201 00:10:12,040 --> 00:10:14,230 ~ Hey! ~ Spritz. 202 00:10:14,280 --> 00:10:17,270 It's like eau de vinegar. 203 00:10:17,320 --> 00:10:19,630 Service, please! 204 00:10:19,680 --> 00:10:21,830 ~ Tinie, take that to a few tables? ~ Absolutely. 205 00:10:21,880 --> 00:10:23,470 Who hasn't had one yet? 206 00:10:23,520 --> 00:10:27,520 ~ There you go, guys. Dinner is served. Enjoy. ~ Thank you! 207 00:10:28,120 --> 00:10:31,310 ~ Oh, yes! ~ Yes. ~ It's crunchy. 208 00:10:31,360 --> 00:10:34,710 It's so much crispier than I... Have they, like, scored it? 209 00:10:34,760 --> 00:10:37,270 ~ Mm! ~ It's tasty, isn't it? ~ Mm-hm! 210 00:10:37,320 --> 00:10:40,150 I like seafood, man. I think it's exciting. 211 00:10:40,200 --> 00:10:42,390 ~ Easy to cook, isn't it, squid? ~ Really easy. 212 00:10:42,440 --> 00:10:45,510 You want to cook it really fast, or really slow. 213 00:10:45,560 --> 00:10:48,310 Er, anything in the middle just goes tough as old boots 214 00:10:48,360 --> 00:10:50,950 and like, you know, kind of like chewing on a rubber band. 215 00:10:51,000 --> 00:10:53,270 ~ So, what do you think? ~ That was amazing. ~ Beautiful. 216 00:10:53,320 --> 00:10:55,990 I like the flavours. Do you get the chilli going on there? 217 00:10:56,040 --> 00:10:59,830 ~ Aw! ~ It's nice and soft as well. You're a star. ~ OK, Mr Tinie Tempah. 218 00:10:59,880 --> 00:11:02,670 ~ Yes? ~ You are here to cook for everyone in the cafe today. 219 00:11:02,720 --> 00:11:05,510 ~ Yes. ~ Er, there's a special thing that you've chosen. ~ Yes. 220 00:11:05,560 --> 00:11:07,990 I'm going to make something called suya. 221 00:11:08,040 --> 00:11:11,270 It's basically a traditional Nigerian street food. 222 00:11:11,320 --> 00:11:13,350 ~ It's the ultimate Nigerian kebab. ~ Ultimate! 223 00:11:13,400 --> 00:11:15,190 ~ I like how you make it sound. ~ Love kebabs. 224 00:11:15,240 --> 00:11:17,590 When I took my mates to Nigeria, 225 00:11:17,640 --> 00:11:20,990 they all wanted to eat Nigerian food and so I felt like, suya, 226 00:11:21,040 --> 00:11:23,590 ~ they did this combination of suya and chips... ~ Right. 227 00:11:23,640 --> 00:11:26,030 .. that I thought, "OK, cool, if I'm going 228 00:11:26,080 --> 00:11:29,190 "to intro anyone into Nigerian food, this is probably the best way." 229 00:11:29,240 --> 00:11:32,030 So I gave it to them and they loved it and they ordered it the next day 230 00:11:32,080 --> 00:11:34,310 ~ and the next day... ~ Wow! ~ .. and the next day. 231 00:11:34,360 --> 00:11:36,670 ~ We like to be authentic, so... ~ Yeah, get it right, yeah. 232 00:11:36,720 --> 00:11:40,350 .. we've had researchers, bloggers out to the exact, er, 233 00:11:40,400 --> 00:11:44,030 ~ shack where you bought your kebabs, OK? ~ Nice. 234 00:11:44,080 --> 00:11:46,510 'The University of Suya shack in Lagos 235 00:11:46,560 --> 00:11:48,950 'isn't just Tinie and his mates' favourite, 236 00:11:49,000 --> 00:11:53,000 'it's famous for serving up some of the very best suyas in Nigeria.' 237 00:11:53,320 --> 00:11:55,750 It's, like, incredible meat. It's beef often, 238 00:11:55,800 --> 00:11:59,030 ~ but they do mutton as well. ~ Yeah. ~ It's over fire and charcoal. 239 00:11:59,080 --> 00:12:00,990 The most incredible selection of spices. 240 00:12:01,040 --> 00:12:02,590 They have it with a chopped salad. 241 00:12:02,640 --> 00:12:06,150 ~ On newspaper traditionally as well. ~ Yeah. ~ It's really, really good. 242 00:12:06,200 --> 00:12:08,510 'And to make sure I got the recipe spot on, 243 00:12:08,560 --> 00:12:11,590 'I had a practice with Tinie's lovely mum.' 244 00:12:11,640 --> 00:12:14,230 ~ Amazing! Oh, there she is. Look at that. ~ And she was a joy. 245 00:12:14,280 --> 00:12:16,710 We had a proper cook up, and then your mum's, like, 246 00:12:16,760 --> 00:12:19,950 ~ "I want it to be fresher," so she does a wet marinade, OK? ~ Yeah! 247 00:12:20,000 --> 00:12:23,110 ~ A little spice, but not too much. Your mum warned me. ~ A little kick. 248 00:12:23,160 --> 00:12:25,990 She's like, "My Tinie doesn't like it too hot." 249 00:12:26,040 --> 00:12:29,430 ~ Maybe take that Scotch bonnet down a little bit. ~ Just a little bit. 250 00:12:29,480 --> 00:12:32,110 'We've covered all the bases, so I can teach Tinie 251 00:12:32,160 --> 00:12:36,160 'to make his favourite Nigerian speciality for himself. 252 00:12:36,360 --> 00:12:40,360 'But, first, he's got to cook it up for the entire caff.' 253 00:12:43,080 --> 00:12:46,670 'Next, Jamie and I uncover a shocking tale of waste.' 254 00:12:46,720 --> 00:12:49,470 ~ Look at that. ~ Perfecto. ~ Look at the colour of that yolk. 255 00:12:49,520 --> 00:12:51,510 'The best eggs we've ever tasted, 256 00:12:51,560 --> 00:12:54,670 ~ 'but they're ending up on the scrapheap.' ~ It's a crying shame, 257 00:12:54,720 --> 00:12:57,910 when we need to feed our country and we've got this amazing product. 258 00:12:57,960 --> 00:13:00,960 ~ 'And can Tinie keep his cool in the kitchen?' ~ What the hell is that? ~ Ah! 259 00:13:04,160 --> 00:13:06,870 'It's a busy day in our Southend caff. 260 00:13:06,920 --> 00:13:10,910 'On the menu, feasts that everyone can cook up this weekend.' 261 00:13:10,960 --> 00:13:12,750 ~ Would you like a pinny? ~ Yeah, I'd love one. 262 00:13:12,800 --> 00:13:14,550 All right, guys, Tinie's in the kitchen. 263 00:13:14,600 --> 00:13:18,070 'And one of the biggest rappers on the planet, Tinie Tempah, 264 00:13:18,120 --> 00:13:22,120 'is learning to cook his favourite Nigerian street food - suya beef.' 265 00:13:23,440 --> 00:13:26,310 ~ You've never made this before, have you? ~ No, no, never. 266 00:13:26,360 --> 00:13:28,710 But your mum likes to make it when you come home? 267 00:13:28,760 --> 00:13:30,710 She does. That's my little treat. 268 00:13:30,760 --> 00:13:34,760 It's a delicious spicy, peanutty kebab, and I've got all 269 00:13:35,120 --> 00:13:39,070 the insider tips from Tinie's favourite suya shack in Lagos. 270 00:13:39,120 --> 00:13:41,830 The boys told me it all starts with the meat. 271 00:13:41,880 --> 00:13:45,190 It has to be the best quality. 272 00:13:45,240 --> 00:13:47,270 So, we got a lovely fillet of beef, 273 00:13:47,320 --> 00:13:50,310 and it's important that we get that nice and fine. 274 00:13:50,360 --> 00:13:52,830 And the thing about this incredible Nigerian kebab 275 00:13:52,880 --> 00:13:54,030 is it's quite delicate. 276 00:13:54,080 --> 00:13:56,350 ~ I thought it was going to be big clanks of meat. ~ Yeah. 277 00:13:56,400 --> 00:13:57,830 But actually, it's not, is it? 278 00:13:57,880 --> 00:14:00,670 Have a little go. Use the length of your knife, Tinie. 279 00:14:00,720 --> 00:14:04,030 'Slicing the meat really thinly, almost like sashimi, 280 00:14:04,080 --> 00:14:06,950 'helps create the crispy texture of a proper suya.' 281 00:14:07,000 --> 00:14:09,550 ~ Shall we talk about the spice mix? ~ Yes. ~ This is really, 282 00:14:09,600 --> 00:14:12,590 really exciting, because you've got a whole range of stuff here, right? 283 00:14:12,640 --> 00:14:15,390 This is called uda. Uda - I'd never seen it before. 284 00:14:15,440 --> 00:14:18,310 ~ I remember these from home. ~ And this is a cross between black pepper 285 00:14:18,360 --> 00:14:20,830 ~ and nutmeg in flavour. ~ I used to be scared of these at home, 286 00:14:20,880 --> 00:14:23,870 ~ cos they look a bit like spiders' legs, don't they? ~ Yeah, they do. 287 00:14:23,920 --> 00:14:26,030 Yeah. No, my mum used to have them in a little bag, 288 00:14:26,080 --> 00:14:27,910 cos I was like, "What the hell is that?" 289 00:14:27,960 --> 00:14:29,270 It's amazing, it's amazing. 290 00:14:29,320 --> 00:14:31,550 They are quite scary, but when they dry 'em like that, 291 00:14:31,600 --> 00:14:32,830 you get that smoky flavour. 292 00:14:32,880 --> 00:14:36,880 We just put the uda into the pestle, and we just crack it... 293 00:14:38,120 --> 00:14:41,750 and when we open it up like that, we just want to remove the seeds 294 00:14:41,800 --> 00:14:42,990 and we keep the pod. 295 00:14:43,040 --> 00:14:45,830 So I've done those ones, Tinie. Are you all right to do the next ones? 296 00:14:45,880 --> 00:14:47,350 Yeah, no, I've got it. 297 00:14:47,400 --> 00:14:48,790 'According to the experts, 298 00:14:48,840 --> 00:14:52,790 'it's the uda that gives suya its really distinctive taste. 299 00:14:52,840 --> 00:14:55,830 'Normal black pepper just won't cut it.' 300 00:14:55,880 --> 00:14:59,880 So you've got that kind of smell going on there of the uda, 301 00:15:00,040 --> 00:15:01,750 and you can get those online 302 00:15:01,800 --> 00:15:04,710 or you can get them from Jamaican or West Indian stores. 303 00:15:04,760 --> 00:15:07,070 So I spent time with your mum... 304 00:15:07,120 --> 00:15:09,310 ~ Yeah? ~ She's a dream, you know. 305 00:15:09,360 --> 00:15:12,030 I mean, she knows how to cook, doesn't she? She's very specific. 306 00:15:12,080 --> 00:15:14,390 This is going to make her day. She's going to be so happy. 307 00:15:14,440 --> 00:15:16,430 ~ It was... ~ She'll be like, "I know Jamie Oliver". 308 00:15:16,480 --> 00:15:18,870 She was telling me she's been cooking for you recently and 309 00:15:18,920 --> 00:15:21,790 you came home for the weekend, but you could tell deep down she'd been 310 00:15:21,840 --> 00:15:24,310 preparing and cooking for it for, like, all weekend. 311 00:15:24,360 --> 00:15:26,790 Yeah, so, like, when I want to leave at 8pm, 312 00:15:26,840 --> 00:15:30,840 she gives me that look and I'm like, "OK. Maybe another hour." 313 00:15:32,160 --> 00:15:34,830 'Now for the rest of the spicy rub - yaji, 314 00:15:34,880 --> 00:15:37,710 'known as the king of rubs in Nigeria.' 315 00:15:37,760 --> 00:15:41,350 You want about 400g of salted roasted nuts. 316 00:15:41,400 --> 00:15:42,950 ~ Nice. ~ Better flavour. 317 00:15:43,000 --> 00:15:46,390 'Then a teaspoon each of ground white and black pepper. 318 00:15:46,440 --> 00:15:50,440 'Cayenne, paprika, ground ginger, dried garlic, onion powder, 319 00:15:51,280 --> 00:15:54,070 'and one fish or chicken stock cube.' 320 00:15:54,120 --> 00:15:55,870 And then, the uda, 321 00:15:55,920 --> 00:15:57,630 about a tablespoon. 322 00:15:57,680 --> 00:16:00,710 And we just liquidise that. 323 00:16:00,760 --> 00:16:03,310 Looks like it's doing nothing, but it is, it's heating up. 324 00:16:03,360 --> 00:16:05,670 ~ It's gonna put some flavour... ~ Oh, no, I know from home, 325 00:16:05,720 --> 00:16:07,950 ~ I remember this, all of it. ~ So you hear this noise...? 326 00:16:08,000 --> 00:16:10,430 Yeah, I know this noise really, really well. 327 00:16:10,480 --> 00:16:14,480 'The boys back at the shack spend days drying this out in the sun 328 00:16:14,840 --> 00:16:18,230 'and regrinding it for the base of their dried rub. 329 00:16:18,280 --> 00:16:21,470 'But we don't have the time or the weather for that in Southend.' 330 00:16:21,520 --> 00:16:24,390 ~ Right, that's looking pretty good now, innit? ~ Yeah, looks amazing. 331 00:16:24,440 --> 00:16:25,550 Nice and smooth. 332 00:16:25,600 --> 00:16:29,600 'After 15 minutes of blitzing, pour that paste into a separate bowl. 333 00:16:30,680 --> 00:16:34,190 That's sort of a savoury Nigerian sort of peanut butter sauce. 334 00:16:34,240 --> 00:16:35,470 It's incredible. 335 00:16:35,520 --> 00:16:37,710 'Now it's time for stage two of the marinade. 336 00:16:37,760 --> 00:16:41,350 'Start with one thumb-sized piece of fresh ginger.' 337 00:16:41,400 --> 00:16:43,830 I've got an onion, got a green pepper... 338 00:16:43,880 --> 00:16:46,030 ~ Yeah. ~ All really nice, fresh flavours. 339 00:16:46,080 --> 00:16:47,550 ~ Yeah. ~ Four garlic cloves. 340 00:16:47,600 --> 00:16:50,270 When I had to peel them when I was younger, all the little 341 00:16:50,320 --> 00:16:54,070 kind of skin off it, annoying, and it stays on your fingers forever. 342 00:16:54,120 --> 00:16:57,230 One Scotch bonnet to give you a little bit of a ping. 343 00:16:57,280 --> 00:16:59,990 ~ Regular green chilli. ~ Cool! ~ And a spring onion. 344 00:17:00,040 --> 00:17:03,350 So a lot of fragrant things going right in there. 345 00:17:03,400 --> 00:17:07,400 'Then whizz it all up until smooth and add to the peanut base.' 346 00:17:08,040 --> 00:17:11,430 So, we've got our lovely meat here, Tinie. 347 00:17:11,480 --> 00:17:12,870 Nice! 348 00:17:12,920 --> 00:17:15,150 And then if you could just have a little rub up... 349 00:17:15,200 --> 00:17:16,950 Mm-hm. 350 00:17:17,000 --> 00:17:19,390 Look at that. You know that's gonna taste good. 351 00:17:19,440 --> 00:17:21,710 So what we're gonna do is just skewer up. 352 00:17:21,760 --> 00:17:23,350 Amazing. Cool. Got you. 353 00:17:23,400 --> 00:17:25,750 So do you reckon you'll start cooking a little bit more? 354 00:17:25,800 --> 00:17:28,590 Absolutely, yeah. I used to love it when I was younger, but I guess 355 00:17:28,640 --> 00:17:31,390 when I started making music and I started travelling a lot, 356 00:17:31,440 --> 00:17:34,190 it was almost like, "Yes, I don't have to cook any more." 357 00:17:34,240 --> 00:17:35,350 Do you get what I mean? 358 00:17:35,400 --> 00:17:38,470 And I bet you never, ever thought when you started you'd be 359 00:17:38,520 --> 00:17:41,470 in some of these countries eating some of the food that you... 360 00:17:41,520 --> 00:17:43,870 I never thought we'd be making suya together on... 361 00:17:43,920 --> 00:17:46,870 ~ Yeah, on the end of Southend pier. ~ .. on the end of Southend pier! 362 00:17:46,920 --> 00:17:49,950 So, mate, look, here we go, and we're just threading these on. 363 00:17:50,000 --> 00:17:51,790 They're nice, delicate, little skewers. 364 00:17:51,840 --> 00:17:53,630 We're gonna cook those on a griddle pan 365 00:17:53,680 --> 00:17:56,230 but obviously, traditionally, that would be over hot coals. 366 00:17:56,280 --> 00:17:59,110 ~ Yeah. ~ And you could marinate these overnight, no worries at all, 367 00:17:59,160 --> 00:18:02,110 or you can just cook 'em straight away. They're really, really good. 368 00:18:02,160 --> 00:18:04,510 So, look, I've got to crack on with some other jobs, mate. 369 00:18:04,560 --> 00:18:07,950 You've got a lot of skewering to do. Got to feed all these people. All right on that? 370 00:18:08,000 --> 00:18:10,350 Ah, all right, cool, yeah. I'll get it done. 371 00:18:10,400 --> 00:18:12,670 'While Tinie gets his hands dirty, 372 00:18:12,720 --> 00:18:16,720 'we're getting stuck into our food fight.' 373 00:18:18,480 --> 00:18:21,630 So, Jimmy, are you excited for our next mission? 374 00:18:21,680 --> 00:18:23,270 Yes. 375 00:18:23,320 --> 00:18:26,950 'This series, Jimmy and I are waging a war on food waste. 376 00:18:27,000 --> 00:18:31,000 'Tonight, we're going into battle for Britain's little chicken eggs.' 377 00:18:32,080 --> 00:18:35,670 Up to a billion eggs a year are knocked by the supermarkets 378 00:18:35,720 --> 00:18:39,270 just for being small, because most only want to sell three 379 00:18:39,320 --> 00:18:43,320 standard sizes - medium, large, and extra large. 380 00:18:44,920 --> 00:18:48,270 This is a classic example of the consequence of standardisation, 381 00:18:48,320 --> 00:18:50,870 supermarkets, everyone wants the same, 382 00:18:50,920 --> 00:18:54,920 and we're missing out on these treats. 383 00:18:55,400 --> 00:18:59,110 Pre-World War II, we ate eggs of every shape and size 384 00:18:59,160 --> 00:19:02,310 and we bought locally, fresh from the farm. 385 00:19:02,360 --> 00:19:03,590 And with rationing, 386 00:19:03,640 --> 00:19:07,150 Brits were grateful for just one egg per person a week. 387 00:19:07,200 --> 00:19:10,070 So it's unthinkable that every day in the UK, 388 00:19:10,120 --> 00:19:14,120 over 1.5 million small eggs, AKA pullet eggs, are thrown on 389 00:19:15,040 --> 00:19:19,040 the scrapheap, or sold for peanuts to be turned into liquid egg. 390 00:19:20,240 --> 00:19:22,430 So, Jimmy, tell me - what actually is a pullet egg? 391 00:19:22,480 --> 00:19:26,480 Well, a pullet egg is a young bird's first egg 392 00:19:26,720 --> 00:19:29,190 before she enters her laying cycle. 393 00:19:30,920 --> 00:19:34,270 From 16 weeks old, young pullet hens start to lay eggs, 394 00:19:34,320 --> 00:19:37,030 but they're much smaller for the first month. 395 00:19:37,080 --> 00:19:41,080 They may be little, but farmers say they're the tastiest you can get. 396 00:19:42,080 --> 00:19:43,470 It is packed with goodness. 397 00:19:43,520 --> 00:19:46,830 It usually has a bigger yolk, little bit sweeter... 398 00:19:46,880 --> 00:19:49,030 If the supermarkets won't take them, 399 00:19:49,080 --> 00:19:53,080 we need to help farmers find another market for these prized little eggs. 400 00:19:54,360 --> 00:19:57,510 ~ Shall we get going? ~ Yeah, let's do it. 401 00:19:57,560 --> 00:20:00,950 First, we need to lay our hands on some pullet eggs. 402 00:20:01,000 --> 00:20:05,000 Hi, guys! 403 00:20:05,400 --> 00:20:07,190 Hello, there. You must be Susie. 404 00:20:07,240 --> 00:20:09,870 ~ I am Susie. Nice to meet you. ~ All right there? 405 00:20:09,920 --> 00:20:12,990 Susie and her husband Danny are third-generation chicken farmers, 406 00:20:13,040 --> 00:20:15,510 taking over the business from dad, Pete. 407 00:20:15,560 --> 00:20:18,470 And one day, they hope to hand it all over to their kids. 408 00:20:18,520 --> 00:20:20,630 So, tell us, how many birds you got here, then? 409 00:20:20,680 --> 00:20:24,310 So we've got 21,000 in five different sheds all over the farm. 410 00:20:24,360 --> 00:20:25,590 All free-range? 411 00:20:25,640 --> 00:20:29,110 All organic, free-range, and we've been organic since 1997. 412 00:20:29,160 --> 00:20:31,390 It looks like chicken paradise to me. 413 00:20:31,440 --> 00:20:33,790 So what percentage of all your eggs are pullet eggs? 414 00:20:33,840 --> 00:20:36,190 It would probably be about 5-10%. 415 00:20:36,240 --> 00:20:38,990 So we're really talking about all chicken farmers in the country 416 00:20:39,040 --> 00:20:40,950 ~ having about 5-10% kind of waste? ~ Yeah. 417 00:20:41,000 --> 00:20:43,950 And it's a crying shame, when, you know, we need to feed 418 00:20:44,000 --> 00:20:46,550 our country and we've got this amazing product - 419 00:20:46,600 --> 00:20:50,600 small, perfectly formed, beautiful eggs. 420 00:20:51,200 --> 00:20:55,200 Every year, Susie and Danny's farm produces over 600,000 small eggs, 421 00:20:55,560 --> 00:20:57,070 deemed worthless. 422 00:20:57,120 --> 00:20:59,830 They're losing a whopping 60 grand a year. 423 00:20:59,880 --> 00:21:03,390 ~ All egg producers will have this same problem, won't they? ~ Yeah. 424 00:21:03,440 --> 00:21:06,550 You know what? I know quite a lot about the egg industry 425 00:21:06,600 --> 00:21:09,190 and I have to say, I didn't know about this. 426 00:21:09,240 --> 00:21:12,790 Erm, so the general public are definitely not gonna know about it. 427 00:21:12,840 --> 00:21:14,270 I think it comes down to the size. 428 00:21:14,320 --> 00:21:16,550 People are led to believe a large egg is a great egg, 429 00:21:16,600 --> 00:21:19,350 and, actually, that's not the case, you know? It's... 430 00:21:19,400 --> 00:21:21,550 ~ Small is beautiful. ~ Small is beautiful, and it... 431 00:21:21,600 --> 00:21:23,430 I like that, Jimmy. That's a good one. 432 00:21:23,480 --> 00:21:27,480 Yes, I've been telling my wife that for years! 433 00:21:27,720 --> 00:21:30,830 'A lot of good things come in small packages, so I'm heading off 434 00:21:30,880 --> 00:21:34,150 'to the sheds to check out these little beauties for myself.' 435 00:21:34,200 --> 00:21:37,750 In farming, there's not many other sectors where you wouldn't 436 00:21:37,800 --> 00:21:41,390 get excited about the very first, the very freshest, 437 00:21:41,440 --> 00:21:45,440 the product that is at its prime, so it's like not getting excited for 438 00:21:46,360 --> 00:21:50,270 asparagus season, or strawberry season, or new season lamb. 439 00:21:50,320 --> 00:21:53,030 Well, can we have a little look round the shed 440 00:21:53,080 --> 00:21:57,080 ~ and look at some of these nest boxes? ~ Yep. 441 00:22:00,400 --> 00:22:01,710 Right, here they come. 442 00:22:01,760 --> 00:22:03,470 Look at that, I love the little conveyor. 443 00:22:03,520 --> 00:22:05,870 As the birds have been laying their eggs, they roll back 444 00:22:05,920 --> 00:22:09,870 ~ onto the conveyor and you simply just collect them and take them off? ~ Take them off. 445 00:22:09,920 --> 00:22:13,670 Do you know what, I feel a little bit sad, as a consumer. 446 00:22:13,720 --> 00:22:17,720 I feel that we've been slightly robbed of a bit of our food culture. 447 00:22:18,600 --> 00:22:21,230 Let's take an example of the quail egg market. 448 00:22:21,280 --> 00:22:25,280 That's exploded. Why not celebrate it almost like a quail's egg? 449 00:22:28,480 --> 00:22:30,230 Over in the kitchen, 450 00:22:30,280 --> 00:22:34,150 I'm checking out the culinary credentials of these little eggs. 451 00:22:34,200 --> 00:22:37,270 We have got a double-yolker! Whoo, whoo! 452 00:22:37,320 --> 00:22:39,870 So, look - there's a classic pullet. 453 00:22:39,920 --> 00:22:42,630 Part of those young eggs is sometimes the chickens don't 454 00:22:42,680 --> 00:22:45,630 quite get their cycles together and you do get the double-yolkers. 455 00:22:45,680 --> 00:22:48,110 Generally, they're learning to do what they're doing, 456 00:22:48,160 --> 00:22:50,110 and they just make a mistake every now and then. 457 00:22:50,160 --> 00:22:52,030 But, you know, everyone loves a double yolk. 458 00:22:52,080 --> 00:22:53,390 And that's important to see. 459 00:22:53,440 --> 00:22:55,950 Because they're young, they're tight, they're firm, 460 00:22:56,000 --> 00:22:58,670 you know, the ratio of white to yolk is perfect, isn't it? 461 00:22:58,720 --> 00:23:00,550 It's better than the large ones. 462 00:23:00,600 --> 00:23:03,310 I think what the public are going to love about these pullet eggs 463 00:23:03,360 --> 00:23:07,360 is it's almost impossible to screw up the perfect poached egg. 464 00:23:15,160 --> 00:23:16,710 ~ Look at that. ~ Perfecto. 465 00:23:16,760 --> 00:23:20,270 Look at the colour of that yolk. 466 00:23:20,320 --> 00:23:24,190 You know, what's really nice about this is chefs are going to love 467 00:23:24,240 --> 00:23:28,230 this, because I'm sure it'll be good value for them. 468 00:23:28,280 --> 00:23:29,990 It'll look prettier on the plate. 469 00:23:30,040 --> 00:23:32,510 There will be less wastage cos they don't get them 470 00:23:32,560 --> 00:23:34,630 so perfect all the time with the large ones. 471 00:23:34,680 --> 00:23:38,190 And you can cook, like, four, five, six, eight at a time 472 00:23:38,240 --> 00:23:40,870 and they're gonna come out absolutely gorge. 473 00:23:40,920 --> 00:23:42,310 They are yummy. 474 00:23:42,360 --> 00:23:45,230 If you've got a premium, luxurious product, it's a free-range, 475 00:23:45,280 --> 00:23:48,590 organic egg, and you're throwing away 10% of it, you know, 476 00:23:48,640 --> 00:23:51,190 ~ it's just a bit soul-destroying, really, isn't it? ~ Mm. 477 00:23:51,240 --> 00:23:54,430 'That's a huge revenue stream that farmers can't exploit. 478 00:23:54,480 --> 00:23:56,350 'Because the supermarkets won't buy them, 479 00:23:56,400 --> 00:23:59,150 'they make a massive loss on these perfect little eggs.' 480 00:23:59,200 --> 00:24:00,590 I mean, how tough has it been? 481 00:24:00,640 --> 00:24:03,270 Have you ever thought about just giving it all up and...? 482 00:24:03,320 --> 00:24:06,950 Yeah, we've... We've had some pretty dark times in the last few years. 483 00:24:07,000 --> 00:24:09,670 Er, you know, things have been incredibly, incredibly tough. 484 00:24:09,720 --> 00:24:13,190 Well, me and Jim have got to earn our crust and get it out there. 485 00:24:13,240 --> 00:24:16,670 I think there's a lot we can do, definitely. 486 00:24:16,720 --> 00:24:19,510 The supermarkets aren't interested, so we need to help 487 00:24:19,560 --> 00:24:23,560 the farmers find a new market and start the mini-egg revolution. 488 00:24:23,720 --> 00:24:27,720 First, let see what Tinie and the diners think. 489 00:24:28,920 --> 00:24:32,510 Service, please! 490 00:24:32,560 --> 00:24:36,550 I am digging in. I'm digging in. 491 00:24:36,600 --> 00:24:38,390 That's just fresh as anything. 492 00:24:38,440 --> 00:24:40,390 'These little beauties are a real treat. 493 00:24:40,440 --> 00:24:44,390 'The diners here are loving their mini-egg feast.' 494 00:24:44,440 --> 00:24:45,750 That's delicious. 495 00:24:45,800 --> 00:24:47,190 ~ Mate, look at these eggs. ~ Oh, wow. 496 00:24:47,240 --> 00:24:49,910 You don't even have to try it, and look how perfect they come out. 497 00:24:49,960 --> 00:24:52,430 ~ Ooh! ~ These are something very special. ~ Ooh-hoo-hoo! 498 00:24:52,480 --> 00:24:54,550 You see, they're so easy to cook. 499 00:24:54,600 --> 00:24:55,950 Really, really nice. 500 00:24:56,000 --> 00:24:59,750 And cos they're smaller, the ratio of yolk and whites is just perfect. 501 00:24:59,800 --> 00:25:01,630 Oh, you're on a win-win, aren't you? 502 00:25:01,680 --> 00:25:04,230 This is one of the best poached eggs I've ever had. 503 00:25:04,280 --> 00:25:06,790 What do you think about the fact these are all being wasted? 504 00:25:06,840 --> 00:25:09,030 I think it's a shame and I think it doesn't make sense. 505 00:25:09,080 --> 00:25:11,030 Now, listen - you're not here to enjoy the eggs. 506 00:25:11,080 --> 00:25:15,080 ~ You've got to crack on. ~ Ahh! ~ There's a lot of hungry people out there. ~ OK, cool. ~ Get to work. 507 00:25:15,440 --> 00:25:18,590 Next, my super-cool, old-school ice cream maker. 508 00:25:20,040 --> 00:25:23,110 That is brilliant. And I made it out of an old wooden bucket! 509 00:25:23,160 --> 00:25:25,750 And will Tinie come unstuck in the kitchen? 510 00:25:25,800 --> 00:25:28,800 How do I get these ones off of the top? Ooh! 511 00:25:32,060 --> 00:25:34,050 It's hotting up in our Southend caff, 512 00:25:34,100 --> 00:25:37,130 with the menu board bumper to bumper with weekend feasts. 513 00:25:37,180 --> 00:25:38,770 Service, please! 514 00:25:38,820 --> 00:25:42,210 So far, we've served up Jamie's ultimate salt and pepper squid, 515 00:25:42,260 --> 00:25:45,810 and some delicious little eggs that would normally go to waste. 516 00:25:45,860 --> 00:25:48,410 This is one of the best poached eggs I've ever had. 517 00:25:48,460 --> 00:25:50,330 Time to crack on with today's special. 518 00:25:50,380 --> 00:25:53,850 Tinie Tempah's Nigerian suya beef kebabs. 519 00:25:53,900 --> 00:25:56,490 I'm teaching him a recipe that I got from his favourite 520 00:25:56,540 --> 00:25:57,890 suya shack in Lagos. 521 00:25:57,940 --> 00:26:01,650 Think thin strips of beef, in a spicy peanut marinade. 522 00:26:01,700 --> 00:26:05,610 It's like no kebab you've ever tasted. 523 00:26:05,660 --> 00:26:07,050 OK, Tinie. 524 00:26:07,100 --> 00:26:08,730 So, I'm just chipping away here, 525 00:26:08,780 --> 00:26:11,410 because it's really important that we serve these grilled, 526 00:26:11,460 --> 00:26:14,730 incredible kebabs on, like, a kind of Nigerian chopped salad. 527 00:26:14,780 --> 00:26:15,890 Yeah. 528 00:26:15,940 --> 00:26:19,330 To start, we're slicing up red and white cabbage, red onions, 529 00:26:19,380 --> 00:26:22,090 and some cucumber. 530 00:26:22,140 --> 00:26:23,340 Whoo! 531 00:26:25,380 --> 00:26:27,410 It went quiet all of a sudden. 532 00:26:27,460 --> 00:26:30,810 Raw onion, the cabbage. I've got some mixed tomatoes in there. 533 00:26:30,860 --> 00:26:32,970 See those yellow and red tomatoes there, Tinie? 534 00:26:33,020 --> 00:26:34,810 Mmm, yeah, they look nice. 535 00:26:34,860 --> 00:26:38,690 A good pinch of salt, squeeze of lemon juice, and we're good to go. 536 00:26:38,740 --> 00:26:41,250 Look at it, man. A big stack of like, beautiful meat kebabs. 537 00:26:41,300 --> 00:26:43,530 ~ Yeah, there's nothing better than that. ~ Big salad. 538 00:26:43,580 --> 00:26:46,290 ~ Yeah. What more could you want, really? ~ Yeah, gorgeous. 539 00:26:46,340 --> 00:26:48,850 It's really important for the authentic suya to be cooked 540 00:26:48,900 --> 00:26:50,850 over charcoal, but the thing is, guys, 541 00:26:50,900 --> 00:26:53,250 this pier's burnt down twice in its history, 542 00:26:53,300 --> 00:26:55,930 and there ain't any naked flames allowed anywhere near it. 543 00:26:55,980 --> 00:26:58,450 ~ We don't want to do that. ~ So we're on griddle pans. ~ OK, cool. 544 00:26:58,500 --> 00:27:00,450 That's getting hot. All you got to do now, mate, 545 00:27:00,500 --> 00:27:03,090 ~ is put some meat on and start cooking. ~ All right, let's do it. 546 00:27:03,140 --> 00:27:07,140 ~ Cheers, Jamie, thanks. ~ All right. Good luck. 547 00:27:11,460 --> 00:27:12,850 How are you getting on, mate? 548 00:27:12,900 --> 00:27:15,050 It wasn't as scary as I thought it was going to be, so... 549 00:27:15,100 --> 00:27:19,050 ~ Smells so good. ~ Yeah. I'm excited to see how it turns out. 550 00:27:19,100 --> 00:27:21,930 ~ I'm sharing the love. ~ Which makes it all the sweeter to eat, I think. 551 00:27:21,980 --> 00:27:23,570 Exactly. 552 00:27:23,620 --> 00:27:25,930 Um, ooh! 553 00:27:25,980 --> 00:27:29,530 I don't... Is the lower bit less hot than the top? 554 00:27:29,580 --> 00:27:30,930 It looks, it looks like that way. 555 00:27:30,980 --> 00:27:33,210 How do I get these ones off of the top? 556 00:27:33,260 --> 00:27:36,690 Cos I think they might be done. 557 00:27:36,740 --> 00:27:39,170 Tinie better get to grips with that grill, fast, 558 00:27:39,220 --> 00:27:43,170 cos we've got a caff full of diners hungry for those kebabs. 559 00:27:43,220 --> 00:27:46,810 But for now, I'm going to show you how to make proper Italian 560 00:27:46,860 --> 00:27:50,860 ice cream in your own back yard. 561 00:27:54,540 --> 00:27:56,050 We all love ice cream. 562 00:27:56,100 --> 00:27:59,850 It's an indulgent, feel-good treat, no matter what time of the year. 563 00:27:59,900 --> 00:28:02,330 But for the creme de la creme of ice cream, 564 00:28:02,380 --> 00:28:04,690 nothing beats Italian gelato. 565 00:28:04,740 --> 00:28:08,090 I'm going to show you how to make perfect gelato by building 566 00:28:08,140 --> 00:28:10,570 a hand crank ice cream machine. 567 00:28:10,620 --> 00:28:13,290 This one's going to take time and a fair bit of effort, 568 00:28:13,340 --> 00:28:15,850 but trust me, the results are worth it. 569 00:28:15,900 --> 00:28:19,370 Slow churned, authentic Italian ice cream, your friends and 570 00:28:19,420 --> 00:28:22,210 family will go mad for. 571 00:28:22,260 --> 00:28:24,370 Haven't got any expensive equipment. 572 00:28:24,420 --> 00:28:28,130 What I have got, is an old wooden planter. 573 00:28:28,180 --> 00:28:32,180 I've got table legs that I got out the skip, and a champagne bucket. 574 00:28:34,140 --> 00:28:36,930 This is the don of ice cream machines. 575 00:28:36,980 --> 00:28:39,490 It's artisan, it's cheap and cheerful to make 576 00:28:39,540 --> 00:28:43,540 and so much cooler than an expensive shop-bought gadget. 577 00:28:44,660 --> 00:28:46,770 So, this is where the table legs come in. 578 00:28:46,820 --> 00:28:48,770 Waste not, want not. 579 00:28:48,820 --> 00:28:51,810 The first thing you need for your hand crank machine, 580 00:28:51,860 --> 00:28:54,410 is the frame that's going to sit on top of the barrel. 581 00:28:54,460 --> 00:28:57,250 It's going to support the paddle that will churn your gelato, 582 00:28:57,300 --> 00:28:59,090 so make sure it's a snug fit. 583 00:28:59,140 --> 00:29:03,140 Wedge that in. That's good and solid. Right, so, ice cream paddle. 584 00:29:05,460 --> 00:29:08,570 Chopping board. 585 00:29:08,620 --> 00:29:10,650 There we go. There's the basic shape. 586 00:29:10,700 --> 00:29:14,700 I need to score a couple of lines down here. 587 00:29:15,820 --> 00:29:18,530 You'll need to drill some holes into your paddle, 588 00:29:18,580 --> 00:29:22,580 to allow air to slowly fold into your gelato, as it churns. 589 00:29:22,740 --> 00:29:24,650 You can see where I've scored it down here. 590 00:29:24,700 --> 00:29:27,290 Just bend them back a bit. 591 00:29:27,340 --> 00:29:31,340 And the reason for that, cos that fits perfectly in here. 592 00:29:32,140 --> 00:29:36,140 So as it turns, those flaps touch the side. 593 00:29:36,780 --> 00:29:40,250 Using an old broom, saw a shaft for your paddle and attach them 594 00:29:40,300 --> 00:29:43,170 together with a few nuts and bolts. 595 00:29:43,220 --> 00:29:46,010 Then drill a hole through the middle of your frame, 596 00:29:46,060 --> 00:29:50,060 so your paddle gets pride of place in the centre of your gelato maker. 597 00:29:51,020 --> 00:29:54,250 The paddle fits in there in the brace. 598 00:29:54,300 --> 00:29:58,300 All I need now is something to turn the paddle with. 599 00:29:59,580 --> 00:30:03,410 I'm using an old table leg, but any old off-cut will do. 600 00:30:03,460 --> 00:30:06,530 And I've found an old broken screwdriver that will work 601 00:30:06,580 --> 00:30:08,610 nicely as a handle. 602 00:30:08,660 --> 00:30:11,770 Something that was going to go in the bin, now is 603 00:30:11,820 --> 00:30:15,820 the handle of a most magnificent ice cream making machine. 604 00:30:16,460 --> 00:30:20,460 All I need to do now, is make my gelato mix. 605 00:30:22,300 --> 00:30:24,250 So, let's get the gas on. 606 00:30:24,300 --> 00:30:28,300 The major difference between gelato and regular ice cream is dairy. 607 00:30:28,420 --> 00:30:31,730 Whereas ice cream is largely made from cream and egg yolks, 608 00:30:31,780 --> 00:30:35,780 gelato uses just milk and fewer yolks, if any at all. 609 00:30:36,420 --> 00:30:39,290 So heat up the milk, then in a separate bowl, 610 00:30:39,340 --> 00:30:41,730 mix a few spoonfuls of cornflour. 611 00:30:41,780 --> 00:30:45,780 And the cornflour is going to help bind the whole mixture together. 612 00:30:45,940 --> 00:30:48,650 Add some caster sugar and a splash of cold milk. 613 00:30:48,700 --> 00:30:50,570 Then whisk in the hot milk. 614 00:30:50,620 --> 00:30:53,810 I'm going to heat that through until it starts to thicken. 615 00:30:53,860 --> 00:30:56,090 You can add any flavours you want. 616 00:30:56,140 --> 00:30:58,290 I've got a sparkling twist for mine. 617 00:30:58,340 --> 00:31:00,930 A special ingredient. I've gone Italian. 618 00:31:00,980 --> 00:31:04,980 Prosecco. Little bit of Italy, little bit of luxury. 619 00:31:06,780 --> 00:31:10,780 Little bit of lemon zest. That will really bring it alive. 620 00:31:12,020 --> 00:31:15,490 To me, there's only one way to enjoy my home-made gelato, 621 00:31:15,540 --> 00:31:19,210 so while my mix cools down, I'm going to get even more artisan 622 00:31:19,260 --> 00:31:22,210 and make my very own ice cream cones. 623 00:31:22,260 --> 00:31:26,210 In here, I've got egg whites, caster sugar, ground almonds, 624 00:31:26,260 --> 00:31:30,260 cornflour and plain flour and some melted butter. 625 00:31:30,380 --> 00:31:33,090 Spread it around, little circle. 626 00:31:33,140 --> 00:31:37,010 Cook it for a couple of minutes until it's brown on both sides. 627 00:31:37,060 --> 00:31:41,060 I think that is ready. Now this is a cone former. 628 00:31:41,140 --> 00:31:45,140 You can get these in any cook shops. 629 00:31:46,620 --> 00:31:48,090 Ice cream cone. 630 00:31:48,140 --> 00:31:50,210 Perfect, ready for my gelato. 631 00:31:50,260 --> 00:31:53,250 So, a little layer of ice at the bottom. 632 00:31:53,300 --> 00:31:57,300 Make sure you line your wooden barrel before you chuck in your ice. 633 00:31:57,580 --> 00:32:01,210 Place my gelato, and I'm using a champagne bucket 634 00:32:01,260 --> 00:32:05,170 because all the chilliness of the ice is going to get 635 00:32:05,220 --> 00:32:08,490 absorbed by that bucket and help freeze down the gelato. 636 00:32:08,540 --> 00:32:12,490 And then I've got a mixing bowl here, with a hole cut through it, 637 00:32:12,540 --> 00:32:16,530 and that's going to be my lid over the top. 638 00:32:16,580 --> 00:32:20,580 It's getting exciting. Bit more ice. 639 00:32:22,820 --> 00:32:25,410 Now, I'm going to put salt on top of the ice. 640 00:32:25,460 --> 00:32:27,850 Sounds strange, doesn't it? But it really works. 641 00:32:27,900 --> 00:32:31,900 Thanks to the wonders of science, when you dissolve salt in water 642 00:32:32,180 --> 00:32:36,180 and ice, it lowers the temperature of the solution to well below zero. 643 00:32:37,060 --> 00:32:40,090 It's this phenomenon that's allowed people to make artisan 644 00:32:40,140 --> 00:32:44,140 gelato for well over 100 years. 645 00:32:45,100 --> 00:32:49,100 Now, there is a temptation just to turn this paddle really fast, 646 00:32:49,220 --> 00:32:51,330 thinking it's going to hurry the whole process up, 647 00:32:51,380 --> 00:32:52,850 but it's not going to do that. 648 00:32:52,900 --> 00:32:54,930 You want a slow, steady motion. 649 00:32:54,980 --> 00:32:58,980 That paddle, as it creaks, is folding air into the mixture, 650 00:32:59,780 --> 00:33:03,780 giving you that beautiful velvety quality. 651 00:33:03,860 --> 00:33:07,860 Wow, look at that already. Starting to freeze up. 652 00:33:09,060 --> 00:33:11,410 To keep the gelato mix as cold as possible, 653 00:33:11,460 --> 00:33:15,460 I'm going to put the lid back on and get cranking. 654 00:33:18,300 --> 00:33:22,300 There's something quite therapeutic about this. Listen to the noises. 655 00:33:22,700 --> 00:33:24,250 Like being on an old ship. 656 00:33:24,300 --> 00:33:28,300 This does take around 20 minutes or so, but it's well worth the wait. 657 00:33:28,660 --> 00:33:32,660 It's this slow churn that gives gelato its dense, velvety texture, 658 00:33:33,260 --> 00:33:37,260 whereas dairy ice cream can be anything between 25% and 90% air. 659 00:33:39,580 --> 00:33:43,580 I feel there's a lot more resistance, so I think it's ready. 660 00:33:44,380 --> 00:33:48,380 Right. Crank off. Oh! I feel like I've had a workout. 661 00:33:51,060 --> 00:33:55,010 Brilliant. 662 00:33:55,060 --> 00:33:59,060 Oh, my word. 663 00:33:59,300 --> 00:34:03,300 That is something very special, and well worth the wait. 664 00:34:06,260 --> 00:34:09,050 Oh! I'm so pleased with that. 665 00:34:09,100 --> 00:34:11,210 And I made it in an old wooden bucket. 666 00:34:11,260 --> 00:34:15,260 My very own gelato, a taste of Italy in my back yard. Unbelievable. 667 00:34:26,900 --> 00:34:30,900 Service! Whip that out. 668 00:34:32,420 --> 00:34:36,420 ~ Really creamy, but fresh. ~ Delicious. 669 00:34:36,980 --> 00:34:40,980 ~ Wow. Try that. Isn't it nice? ~ Yeah, really nice. 670 00:34:41,820 --> 00:34:44,650 ~ What are you tasting? ~ It's delicious. ~ There's a bit of lemon. 671 00:34:44,700 --> 00:34:48,490 ~ Lemon, and Prosecco. ~ Mm! And the cone is super-nice. That's lovely. 672 00:34:48,540 --> 00:34:51,410 Good one. Good one. How's it going down, guys? 673 00:34:53,180 --> 00:34:55,930 Mate, that's amazing. 674 00:34:55,980 --> 00:34:57,570 Next, back to our food fight. 675 00:34:57,620 --> 00:35:01,330 Can we help secure a future for our farmers' mighty mini eggs? 676 00:35:01,380 --> 00:35:03,490 The way they hold together, it's the best. 677 00:35:03,540 --> 00:35:05,410 But they're going to waste. 678 00:35:05,460 --> 00:35:07,250 And it's show time for Tinie Tempah, 679 00:35:07,300 --> 00:35:09,970 but will his kebabs be a hit with our diners? 680 00:35:10,020 --> 00:35:11,850 Good luck, mate. 681 00:35:11,900 --> 00:35:14,900 You're making me feel nervous now! 682 00:35:18,040 --> 00:35:19,870 It's late afternoon at the caff, 683 00:35:19,920 --> 00:35:23,310 and our weekend feasts are hitting all the right notes. 684 00:35:23,360 --> 00:35:25,430 ~ Who's hungry? ~ Me! 685 00:35:25,480 --> 00:35:27,870 'But the special is still to come. 686 00:35:27,920 --> 00:35:31,270 'Tinie's favourite Nigerian dish, suya beef kebabs.' 687 00:35:31,320 --> 00:35:33,790 I'm excited to see how it turns out. 688 00:35:33,840 --> 00:35:34,990 'I've shown him what to do, 689 00:35:35,040 --> 00:35:37,830 'but now he's got to serve them up to everyone here.' 690 00:35:37,880 --> 00:35:40,750 ~ OK, Tinie, you're looking good, brother. ~ We're looking good. 691 00:35:40,800 --> 00:35:42,830 ~ Yes. ~ We're looking good. 692 00:35:42,880 --> 00:35:44,990 ~ Have a little bit of that. ~ Mm. 693 00:35:45,040 --> 00:35:47,350 It is the most incredible marinade. 694 00:35:47,400 --> 00:35:50,430 ~ Is that the real McCoy? ~ Yeah, I love it. Yeah, definitely. 695 00:35:50,480 --> 00:35:52,790 The spice, for sure. The spice is amazing. 696 00:35:52,840 --> 00:35:53,910 Absolutely. 697 00:35:53,960 --> 00:35:56,310 Look at that. Do you want me to show you how to plate one up? 698 00:35:56,360 --> 00:35:58,910 ~ Please. ~ We got the salad? ~ Yeah. 699 00:35:58,960 --> 00:36:00,590 Just going to open it up over the board. 700 00:36:00,640 --> 00:36:03,030 ~ Mm-hm? ~ And then just stack it up, mate. 701 00:36:03,080 --> 00:36:04,510 Beautiful! 702 00:36:04,560 --> 00:36:06,790 There you go. Are you ready to feed all these people? 703 00:36:06,840 --> 00:36:09,070 ~ Yeah, of course. ~ You ready for this, guys? 704 00:36:09,120 --> 00:36:10,350 Yeah! 705 00:36:10,400 --> 00:36:12,310 ~ Good luck, mate. ~ Cheers, mate. 706 00:36:12,360 --> 00:36:15,470 'Tinie's got a lot on his plate, so it's back to our food fight 707 00:36:15,520 --> 00:36:19,520 'to get farmers a better deal on their pullet eggs.' 708 00:36:22,910 --> 00:36:23,910 We're in Sussex, 709 00:36:23,960 --> 00:36:27,350 and we've uncovered a shocking tale of waste in the egg industry. 710 00:36:30,480 --> 00:36:33,470 Just short of a billion little pullet eggs are graded out 711 00:36:33,520 --> 00:36:35,070 by supermarkets each year, 712 00:36:35,120 --> 00:36:38,990 because most only stock medium and large eggs. 713 00:36:39,040 --> 00:36:42,150 Do you know what? I know quite a lot about the egg industry, 714 00:36:42,200 --> 00:36:45,030 and I have to say, I didn't know about this. 715 00:36:45,080 --> 00:36:48,750 The British public are missing out on a premium seasonal product, 716 00:36:48,800 --> 00:36:52,150 and worse, farmers' livelihoods are on the line. 717 00:36:52,200 --> 00:36:54,750 We've had some pretty dark times the last few years, 718 00:36:54,800 --> 00:36:57,350 and things have been incredibly, incredibly tough. 719 00:36:57,400 --> 00:36:59,790 We want to kick-start a mini egg revolution. 720 00:36:59,840 --> 00:37:01,950 The supermarkets may not want them, 721 00:37:02,000 --> 00:37:04,030 but I reckon farmers could find a market 722 00:37:04,080 --> 00:37:06,870 for their huge volume of pullet eggs by selling them 723 00:37:06,920 --> 00:37:10,920 to restaurants and pubs. 724 00:37:11,920 --> 00:37:13,990 'To help Susie and Danny sell their pullets, 725 00:37:14,040 --> 00:37:16,830 'I'm heading off to round up local chefs and restaurateurs 726 00:37:16,880 --> 00:37:18,910 'to invite them to a tasting.' 727 00:37:18,960 --> 00:37:21,990 Lovely to meet you. I'm Jimmy. Now, have you ever heard of pullet eggs? 728 00:37:22,040 --> 00:37:23,350 Have not, no. 729 00:37:23,400 --> 00:37:26,350 They're very small, full of this wonderful, rich yolk. 730 00:37:26,400 --> 00:37:30,400 It's almost the egg equivalent of new season lamb. 731 00:37:30,560 --> 00:37:32,990 It's only about a month that the chickens produce these. 732 00:37:33,040 --> 00:37:34,430 The asparagus season of the egg. 733 00:37:34,480 --> 00:37:36,470 There you are. You are on the button. 734 00:37:36,520 --> 00:37:40,030 The chefs only cook with fresh local produce, so it's perfect for us. 735 00:37:40,080 --> 00:37:44,080 I was wondering if you are free to pop up to Mac's Farm today? 736 00:37:44,560 --> 00:37:46,470 That's brilliant. Great, lovely, all right. 737 00:37:46,520 --> 00:37:50,520 I'll see you soon. Cheers mate, bye. 738 00:37:52,000 --> 00:37:54,910 'I need to get chefs really excited about these eggs, 739 00:37:54,960 --> 00:37:57,710 'and to help me, I'm calling on the big gun. 740 00:37:57,760 --> 00:38:00,310 'Mr Bill Granger. 741 00:38:00,360 --> 00:38:03,710 'His global restaurant empire is famous for brunch. 742 00:38:03,760 --> 00:38:06,950 'Cooking thousands of eggs a day, he may be the egg king, 743 00:38:07,000 --> 00:38:10,190 'but he's never come across these little beauties before.' 744 00:38:10,240 --> 00:38:13,150 ~ We got these amazing eggs. ~ And I've never heard of them. 745 00:38:13,200 --> 00:38:15,630 ~ Yeah. ~ I should. They look so beautiful. 746 00:38:15,680 --> 00:38:16,750 How do they poach? 747 00:38:16,800 --> 00:38:19,950 ~ They are the tightest, most fail-safe poached egg... ~ Brilliant. 748 00:38:20,000 --> 00:38:20,990 .. on the planet. 749 00:38:21,040 --> 00:38:23,030 Cos that's the hardest thing to get right. 750 00:38:23,080 --> 00:38:25,190 There's no point in beating them or mixing them up. 751 00:38:25,240 --> 00:38:27,910 ~ They've got to be in their entirety. ~ Oh, yeah. 752 00:38:27,960 --> 00:38:31,870 'If we can convince people like Bill to put pullet eggs on the menu, 753 00:38:31,920 --> 00:38:35,920 'we can get these little eggs off the scrapheap and onto our plates. 754 00:38:36,000 --> 00:38:37,990 'So, I've asked him to cook with me 755 00:38:38,040 --> 00:38:41,190 'and test the potential of the pullet.' 756 00:38:41,240 --> 00:38:45,240 So, it should just burst and go crazy. Yes. 757 00:38:45,400 --> 00:38:46,550 Mm. It's so good. 758 00:38:46,600 --> 00:38:49,430 I was excited cos of the size. They're bigger than a quail's egg, 759 00:38:49,480 --> 00:38:50,630 so they're not as fiddly. 760 00:38:50,680 --> 00:38:54,190 And the great thing about these eggs is they look so fancy, don't they? 761 00:38:54,240 --> 00:38:56,590 ~ They really... ~ They're like... You know, I get excited, 762 00:38:56,640 --> 00:38:59,990 all of us do about a new ingredient, but these are... They're amazing. 763 00:39:00,040 --> 00:39:01,750 That's the great thing about these eggs, 764 00:39:01,800 --> 00:39:04,390 they're great for a restaurant for a starter. 765 00:39:04,440 --> 00:39:06,190 'Bill's a convert. 766 00:39:06,240 --> 00:39:10,240 'Now, he can help me win over the local chefs.' 767 00:39:12,160 --> 00:39:15,070 ~ Ay ay Jim! ~ How you doing? Come in, guys, come and sit down. 768 00:39:15,120 --> 00:39:16,910 Where did you gather all these bodies from? 769 00:39:16,960 --> 00:39:18,510 Pub owners, deli owners. 770 00:39:18,560 --> 00:39:21,870 ~ Hello everyone! ~ You all hungry? 771 00:39:21,920 --> 00:39:23,550 Guys, thank you so much for coming. 772 00:39:23,600 --> 00:39:25,910 I know you're all really busy but it's so important 773 00:39:25,960 --> 00:39:28,350 to get really good local people touching base 774 00:39:28,400 --> 00:39:29,830 to this amazing story first. 775 00:39:29,880 --> 00:39:32,550 I never knew about this. Bill never knew about this. 776 00:39:32,600 --> 00:39:35,310 How many of you guys had ever heard about pullet eggs before? 777 00:39:35,360 --> 00:39:36,350 ~ No. ~ Never. 778 00:39:36,400 --> 00:39:39,070 They're the best quality eggs you can get. Free-range organic. 779 00:39:39,120 --> 00:39:42,030 The way they hold together, it's the best. Better than anything else. 780 00:39:42,080 --> 00:39:44,630 For me, they're great cos they've got the novelty of the new. 781 00:39:44,680 --> 00:39:46,750 And we'd never heard of one, which is amazing. 782 00:39:46,800 --> 00:39:48,110 But they also taste great. 783 00:39:48,160 --> 00:39:51,550 That rich yolk with only a little bit of white, and the perfect size. 784 00:39:51,600 --> 00:39:53,910 ~ They're fantastic. ~ Yeah. ~ And on your specials boards, 785 00:39:53,960 --> 00:39:55,470 ~ you know, in Notting Hill... ~ Yeah. 786 00:39:55,520 --> 00:39:58,390 But in Notting Hill, you'd call them pull-eh. 787 00:39:59,560 --> 00:40:02,830 'Pull-eh or pullet, the proof is in the pudding.' 788 00:40:02,880 --> 00:40:03,990 Get in there. 789 00:40:04,040 --> 00:40:07,110 'If we're to find a real meaningful market for Susie and Danny's 790 00:40:07,160 --> 00:40:11,160 'pullet eggs, we need these dishes to wow the restaurateurs here.' 791 00:40:11,640 --> 00:40:13,550 I've got the kimchi fried rice, the base of it. 792 00:40:13,600 --> 00:40:15,710 That's just with chorizo, spring onions and crab. 793 00:40:15,760 --> 00:40:17,950 I'm going to add some coriander, some spring onions, 794 00:40:18,000 --> 00:40:19,710 and put that fried egg on top. 795 00:40:19,760 --> 00:40:21,510 'With more yolk and less white, 796 00:40:21,560 --> 00:40:24,710 'these firm little pullets are perfect for cooking whole. 797 00:40:24,760 --> 00:40:27,710 'Fried, poached, baked. You name it.' 798 00:40:27,760 --> 00:40:28,790 This is an Asian dish. 799 00:40:28,840 --> 00:40:31,310 It's all about the eggs dripping through the spicy rice. 800 00:40:31,360 --> 00:40:33,990 And a bit of lime juice in there, just to really lift it up. 801 00:40:34,040 --> 00:40:35,510 There we go, guys. 802 00:40:35,560 --> 00:40:38,950 ~ How is it? ~ Amazing. 803 00:40:39,000 --> 00:40:41,790 They make a perfect pint-sized Scotch egg. 804 00:40:41,840 --> 00:40:45,550 And won't overcook because of that comparatively bigger yolk. 805 00:40:45,600 --> 00:40:48,270 They're amazing with the crispy and then the soft. 806 00:40:48,320 --> 00:40:52,110 'And finally, on pizzas, pullets are a dream.' 807 00:40:52,160 --> 00:40:53,510 It's pizza time, boys. 808 00:40:53,560 --> 00:40:56,830 'In a wood-fired oven like this, a pizza can cook in minutes. 809 00:40:56,880 --> 00:40:58,910 'So, a bigger egg might come a cropper, 810 00:40:58,960 --> 00:41:01,830 'but these little beauties cook to perfection.' 811 00:41:01,880 --> 00:41:05,880 Ooh, that does look good! 812 00:41:07,240 --> 00:41:08,430 Beautiful. 813 00:41:08,480 --> 00:41:11,030 So guys, tell me, what do you think? 814 00:41:11,080 --> 00:41:13,590 Do you see that lovely little egg fitting into your kitchen? 815 00:41:13,640 --> 00:41:17,640 Yeah. Get a few ideas going. Quite versatile. What we could do with it. 816 00:41:18,600 --> 00:41:20,390 These guys producing it, that's one thing, 817 00:41:20,440 --> 00:41:23,350 but it's you guys to then showcase it to the general public. 818 00:41:23,400 --> 00:41:26,750 Get them tasting it and then they'll really go for it. 819 00:41:26,800 --> 00:41:30,800 'So, have we done enough to convince all these local foodie businesses?' 820 00:41:31,080 --> 00:41:33,350 I reckon a couple of trays, please, madam? 821 00:41:33,400 --> 00:41:34,830 Yes, I do all of that. 822 00:41:34,880 --> 00:41:37,430 ~ So, we could take two trays a week. ~ Yeah. 823 00:41:37,480 --> 00:41:40,750 ~ I reckon give us five trays... ~ You reckon five? ~ Yeah. ~ Loving it. 824 00:41:40,800 --> 00:41:43,830 We're going to pop them on the menu over the weekend, see how we get on. 825 00:41:45,040 --> 00:41:48,310 Oh, I'm getting busy! 826 00:41:48,360 --> 00:41:51,710 So, can we have a hands up for all of you that have placed orders? 827 00:41:51,760 --> 00:41:54,430 ~ That's brilliant. ~ That's 100%. ~ How does that make you feel? 828 00:41:54,480 --> 00:41:57,430 Very happy. 829 00:41:57,480 --> 00:42:00,670 'We've kicked off a mini egg revolution here in Sussex, 830 00:42:00,720 --> 00:42:02,950 'but hopefully it will take over the nation 831 00:42:03,000 --> 00:42:05,790 'and we can put an end to this crazy waste.' 832 00:42:05,840 --> 00:42:07,590 Whoo! 833 00:42:07,640 --> 00:42:09,150 Here's to the pull-eh! 834 00:42:09,200 --> 00:42:13,200 Beautiful. 835 00:42:21,880 --> 00:42:23,630 Tell us, what's been happening? 836 00:42:23,680 --> 00:42:25,550 We've been busy on the farm since you left. 837 00:42:25,600 --> 00:42:28,470 Yeah, it's all going really good. Had repeat orders. 838 00:42:28,520 --> 00:42:31,710 ~ They're back... they're back again and again. ~ Brilliant. 839 00:42:31,760 --> 00:42:34,230 'And we've discovered a way that you can buy pullet eggs 840 00:42:34,280 --> 00:42:36,710 'and other products that would normally go to waste, 841 00:42:36,760 --> 00:42:38,910 'by ordering from local farms.' 842 00:42:38,960 --> 00:42:40,550 ~ Ben, you're from Farmdrop... ~ Yeah. 843 00:42:40,600 --> 00:42:43,190 .. so, what can you do to help farmers around the country? 844 00:42:43,240 --> 00:42:47,240 So, Farmdrop is a website that allows people to buy food 845 00:42:47,360 --> 00:42:50,910 direct from local farmers and local food producers. 846 00:42:50,960 --> 00:42:53,230 So, the way it works is someone approaches us and says, 847 00:42:53,280 --> 00:42:56,110 "I want to start a Farmdrop in Southend." 848 00:42:56,160 --> 00:42:58,830 We let them use the site, we help them find some local producers 849 00:42:58,880 --> 00:42:59,910 and farmers. 850 00:42:59,960 --> 00:43:02,350 Those producers load up their products on the site 851 00:43:02,400 --> 00:43:04,910 and then people just start buying them from the site. 852 00:43:04,960 --> 00:43:07,750 Once a week they then meet up at a local pub, 853 00:43:07,800 --> 00:43:10,230 it could be a library, it could be here. 854 00:43:10,280 --> 00:43:13,870 Turn up, pick up their orders and off they go. 855 00:43:13,920 --> 00:43:16,750 So, the farmers get pre-orders, so they know what to pack. 856 00:43:16,800 --> 00:43:18,390 ~ There's no waste. ~ There's no wastage. 857 00:43:18,440 --> 00:43:20,670 I think for pullets' eggs and lots of other products 858 00:43:20,720 --> 00:43:23,190 that have a limited season, this is a really good way to go. 859 00:43:23,240 --> 00:43:25,950 ~ They are truly amazing. Bill loved them, didn't he? ~ Absolutely. 860 00:43:26,000 --> 00:43:27,390 I'm going to get them on the menus, 861 00:43:27,440 --> 00:43:30,110 Bill Granger's got them in his restaurant right now on special. 862 00:43:30,160 --> 00:43:32,430 So, guys, here's to the pullets. 863 00:43:38,800 --> 00:43:40,630 Right. Back to the main event. 864 00:43:40,680 --> 00:43:43,590 It's the moment of truth for Tinie's kebabs. 865 00:43:43,640 --> 00:43:45,750 I want one of these. 866 00:43:45,800 --> 00:43:47,670 Yeah, so far so good. 867 00:43:49,000 --> 00:43:51,670 Tinie, wow! You've been smashing it. Look at this! 868 00:43:51,720 --> 00:43:53,510 Looking good, innit? 869 00:43:53,560 --> 00:43:55,300 Look at this, guys. 870 00:43:56,640 --> 00:43:58,790 They're really good. Well done, mate. 871 00:43:58,840 --> 00:44:01,380 ~ OK, let's serve it. ~ Delish! ~ Come on! 872 00:44:02,400 --> 00:44:04,550 Y-ee-ee-aa-aa-ah! 873 00:44:04,600 --> 00:44:08,600 Whoo-whoo-whoo! There you go, guys. 874 00:44:10,840 --> 00:44:12,390 Come on then. Let's make space. 875 00:44:12,440 --> 00:44:14,790 There we go. 876 00:44:14,840 --> 00:44:16,670 Enjoy. Do you want some? 877 00:44:16,720 --> 00:44:20,720 Yeah! I'm coming. 878 00:44:20,960 --> 00:44:23,430 It's got a real kick to it though, hasn't it? 879 00:44:23,480 --> 00:44:26,310 I don't like spicy food but I like this. 880 00:44:26,360 --> 00:44:29,670 I'm going to get more. Can we ask for seconds? 881 00:44:29,720 --> 00:44:31,350 This is the real deal, yeah? 882 00:44:31,400 --> 00:44:35,150 This is the real deal. Tastes of Nigeria, man. 883 00:44:35,200 --> 00:44:37,310 Mate, that marinade is something else. 884 00:44:37,360 --> 00:44:39,070 That's so delicious. 885 00:44:39,120 --> 00:44:41,230 Different to how you've ever had it before, innit? 886 00:44:41,280 --> 00:44:43,830 ~ Are you proud of what you've done? ~ I love it. It's brilliant. 887 00:44:43,880 --> 00:44:45,390 I think my mum would be super proud. 888 00:44:45,440 --> 00:44:48,710 Now I know how to make it, I will do it when I get home, as well. 889 00:44:48,760 --> 00:44:51,870 Hey guys, what do you think? Tinie Tempah, absolutely amazing. 890 00:44:56,040 --> 00:44:57,430 Well done. 891 00:44:57,480 --> 00:44:59,430 'What a cracking day.' 892 00:44:59,480 --> 00:45:02,150 We've tucked into my crispy salt and pepper squid. 893 00:45:02,200 --> 00:45:04,230 Our perky little poached pullet eggs. 894 00:45:04,280 --> 00:45:06,630 Jimmy's delicious DIY gelato, 895 00:45:06,680 --> 00:45:10,680 and Tinie's favourite Nigerian street food, suya beef kebabs. 896 00:45:11,760 --> 00:45:15,760 If you want to join the feast, you can get the recipes and more at: 897 00:45:20,120 --> 00:45:22,070 'Next time on Friday Night Feast.' 898 00:45:22,120 --> 00:45:24,230 Aargh! Look at that. 899 00:45:24,280 --> 00:45:25,910 'I'll be making the ultimate roast. 900 00:45:25,960 --> 00:45:29,830 'An overnight slow-cooked shoulder of pork with all the trimmings.' 901 00:45:29,880 --> 00:45:31,910 That, my friends, is a feast. 902 00:45:31,960 --> 00:45:35,750 'I'll show you how to build your very own barbecue smoker.' 903 00:45:35,800 --> 00:45:37,670 I'm in meat heaven. 904 00:45:37,720 --> 00:45:40,750 'We're picking a food fight with the confusing food labels 905 00:45:40,800 --> 00:45:43,270 'that are causing millions of tonnes of waste.' 906 00:45:43,320 --> 00:45:45,190 Cheese is fine. Tastes delicious. 907 00:45:45,240 --> 00:45:47,470 'And Downton Abbey star, Hugh Bonneville, 908 00:45:47,520 --> 00:45:49,430 'is cooking his favourite Thai recipe.' 909 00:45:49,480 --> 00:45:51,350 Wow. 910 00:45:51,400 --> 00:45:55,400 That's really nice.