Me and my best mate Jimmy are back at our very own cafe,
here at the end of Southend pier.
~ Who's hungry? ~ Yeah!
Because we're passionate about cooking up great food
to share with friends and family.
~ Lovely flavour. ~ That's delicious.
That's really, really good.
'We've invited down a whole host of very special mates...'
~ Hello! ~ '..to help out in the kitchen.'
It's getting hot, it's getting hot, it's getting hot!
Because the weekends are for feasting.
~ Thank food... ~ .. it's Friday!
On tonight's menu,
the very best finger-licking crispy squid you've ever had.
We're talking about the most amazing feasting food.
Mm, I just love it. It's so good.
'I'm cranking up the fun...'
Something therapeutic about this.
'.. with my old school DIY ice cream machine.'
My very own gelato. A taste of Italy in my back yard.
And our food fight this series is
to save some great British produce from the scrapheap.
~ Hi, guys! ~ 'Tonight, the ultimate mini egg.'
~ We have got a double yolker. ~ Woo-woo!
I feel that we've been slightly robbed of a bit of our food culture.
'The supermarkets won't sell them, cos they're too small.
'So we're hatching plans to get them on the map.'
So it should just burst and go crazy. Yes!
So, good stuff.
Good stuff in the oven today.
~ Going to be busy! ~ Yes. I'm very excited, Jimmy.
'Lending a hand in the kitchen is my old student, Kerry Ann.'
~ Stop touching my handle. ~ Sorry!
I know what you're like. You can't stop touching things.
'We've got a menu full of amazing feasts for you to try,
'and joining us for a cooking lesson of a lifetime...'
Tinie Tempah!
'.. the biggest name in UK rap.'
~ How you doing, man? ~ You all right? ~ So good to see you. ~ You too.
~ Thanks for coming to the cafe. ~ Thank you. I love it. It's beautiful.
~ Have you been to Southend-on-Sea before? ~ I have, yes, I have.
Um, I basically used to do shows here back in the day, when I was
~ about 16 or 17 years old. ~ Wow. ~ Have you been gigging that long?
~ I have been, yeah. ~ Wow. ~ How many awards have you won?
How many Brits, how many MOBOs?
~ I've got two Brits, and MOBOs, I have about... ~ You've lost count.
~ You've lost count, haven't you? ~ Six or seven MOBOs, I think.
~ I follow you on Instagram. ~ Yes. I follow you.
~ We have chats now and again. ~ We leave each other comments.
~ "Nice shoes." ~ Yes! ~ "Looking sharp." ~ Exactly! "How are you, bro?"
But I've noticed that, basically, your Instagram feed is your gigs...
~ Yeah. ~ .. er, you looking very smart,
~ or food features a lot. ~ I love food, yeah. ~ Big time.
Yeah, cos, basically, we get to travel a lot and, whenever we go to,
like, you know, different countries with completely different cultures,
~ like... ~ Yeah. ~ .. Sri Lanka... ~ Yeah. ~ .. or Japan, we really try
and get into it, so we try and eat traditional food.
And, so, I think it's always nice to share it with everyone back home.
~ And burgers particularly? ~ Burgers, yeah.
Basically, I kind of set up this kind of mini blog
and I will compare them, rate them out of 10.
~ Are your family originally from Nigeria? ~ Yes, they are.
So your mum took you shopping a lot?
~ Yes. ~ Did she take you to all the markets?
Yeah, basically, she used to take us to Smithfield.
~ You'd have to be up at, like, 2am! ~ You know, so listen to this.
We were literally eight or nine and my mum used to take us everywhere,
and she'd leave super early to get good cuts.
But, you know, you'd see the whole kind of cow kind of upside down.
I'd never seen anything like that before.
~ So she went straight to the source? ~ Straight to the source, always.
And, so, literally, I'm still rubbing my eyes, cos it's so early,
and it's like I open my eyes to see, like, blood and, like,
a dead animal and I'm like, "Agh!"
~ That's real food, though, isn't it? ~ Yes, real food, the best.
OK, guys, well, it's time for today's first feast.
~ I want you to think crispy, juicy squid. ~ Nice.
~ It's going to be amazing, it's a proper party platter special. ~ Nice.
'But as well as serving up to Tinie and the diners,
'I want show you how to make it too.'
Right. Beautiful, crispy fried squid. You guys absolutely love it.
It's a massive seller in the restaurants, but, at home,
for some reason, you're not cooking much of it, and it's such a shame,
because it's an amazing, great value, sustainable fish.
So what I want to do is get you guys buying and cooking incredible squid.
Let's do a little bit of Cantonese cooking.
Let's do salt and pepper squid.
'This is the daddy of weekend finger food treats.
'Get your friends and family round, crack open the beers,
'and knock their socks off with this Asian classic.
'But the ultra-crispy coating with the gentle hum of heat
'makes these so moreish, you'd better cook a massive batch.'
Come and have a look at this.
'Whole squid may look like monsters of the deep,
'but they're actually really easy to prep.'
This is our everyday squid.
What I want to do first is pull the head out.
So literally hold the tube part here, and pull this like that,
and then get your hands in there
and just pull out anything you can get your hands on.
And then, if you really get your hand in, there's a little quill, OK?
'Throw away the quill, remove the beak, and get rid of the head.
'But keep those tasty tentacles.'
Now, this is the part that everyone gets excited about.
All we do here is we just pinch the skin and it comes off so easily,
and that, my friends, is your cleaned squid.
'Now, I know people are going to fight over this,
'so I'm going to do two medium squid per person.
'And I've got a couple of ways to prep it
'for a pro finish and extra crunchy results.'
First up, my favourite
is just to pull off these little side bits,
and then what I'll do is open up this squid like a book.
So I'm going to put my knife inside the squid, like that,
and I'll just cut through and open it out like that.
'Use a regular eating knife to lightly score
'the inside of the squid in a crisscross pattern.
'Easy does it - you don't want to cut all the way through.'
When it cooks, it's going to curl up and look amazing.
And then whatever sauces or dressings or dipping sauce
you want to put on it, it'll cling onto that.
'Next up, the concertina method.
'Pop a wide knife inside the squid, then make cuts.
'This time, go all the way through till it hits the other knife.'
So, when that cooks, it's going to bend around where you've scored it.
It's still going to be whole in its entirety,
but it's going to look incredible.
'Right, prep done. Time for some spice.'
The interesting thing about Cantonese cooking is
it was never historically that spicy,
and, actually, there were never any chillies in their original cooking.
So where would they get their heat if they wanted it?
And they'd get it through white pepper.
'So into the bowl with one heaped tablespoon of white pepper,
'100g of plain flour, a pinch of salt and give it a mix.
'Toss the squid around until it's fully coated.'
Then, to go with it, I'm going to evolve the old-fashioned dish.
I want to take it on to sort of more Jamie style, OK?
'As well as the traditional white pepper, I want to add
'a chilli kick for extra flavour, and a splash of colour.
'So slice up a handful of mixed chillies and de-seed.
'And I want a hum of garlic.
'So thinly slice four cloves of garlic to make little chips.'
The garlic chips will be exactly what they say they are.
Beautiful chips, wonderful flavour.
They will flavour the oil and flavour the squid,
so it's a really nice thing to do.
Right. Time to cook.
'For the fry up, I'm heading inside my mobile kitchen.
'Start very importantly by half filling a pan
'with vegetable or sunflower oil.'
So be careful. Make sure it's sturdy.
'Heat it up to 180 degrees Celsius.
'I'm using a thermometer, but don't worry if you haven't got one.'
What I tend to do, for a little tip,
is just put a piece of potato in there, and, when it's kind of
floating about and golden, you know it's around 180.
'Now, you can cook and it's all going to happen super-fast.'
So first up, we're going to go in with our little tentacles.
And in we go, gently into the oil.
Just always pushing your ingredients away from you.
Then we can go in with our squid,
and then we're going to go in with the chillies.
'After about a minute, when the squid is beautiful and golden,
'add the garlic chips.'
And they will cook in 30 seconds, but it will flavour the oil,
which by default will flavour the squid and the chilli,
which gives it this incredible perfume.
We're talking about the most amazing feasting food.
It really is a wonderful thing.
I love that sound.
Fresh squid, with a crispy coating.
Delicious.
'Use a slotted spoon to drain the lot straight onto kitchen roll.'
Look at these colours.
'And I've got a secret weapon
'which is going to take this squid from good to great.'
Hit it with the vinegar.
'A few squirts of red wine vinegar
'is the perfect contrast for the sweet squid.'
Look at that.
So you've got crunchy and juicy and the golden and the white.
Really, really nice.
'Hit it up with a good sprinkling of sea salt,
'and finish off with some fresh mint and spring onion.
'Delicious! Ultra-crispy on the outside, super-tender on the inside.
'Double pleasure heat from the pepper and the chilli,
'and an aromatic flavour hit from the garlic chips and the fresh mint.
'That's what you call a weekend treat.'
All you have to do now is just destroy it.
Get yourself a bit of squid, some mint.
Mint and chilli are like best friends ever.
Some garlic, some spring onion, and just get it in your gob.
Mmm!
I just love it. It's so good. Such a great combination.
And I really hope Tinie Tempah loves it as much as I do.
Who's hungry?
~ Look at this. ~ Hey! ~ Salt and pepper squid. ~ Look at that.
Look at that colour. Come on!
Flavoured vinegar. Herbs, chillies.
~ Hey! ~ Spritz.
It's like eau de vinegar.
Service, please!
~ Tinie, take that to a few tables? ~ Absolutely.
Who hasn't had one yet?
~ There you go, guys. Dinner is served. Enjoy. ~ Thank you!
~ Oh, yes! ~ Yes. ~ It's crunchy.
It's so much crispier than I... Have they, like, scored it?
~ Mm! ~ It's tasty, isn't it? ~ Mm-hm!
I like seafood, man. I think it's exciting.
~ Easy to cook, isn't it, squid? ~ Really easy.
You want to cook it really fast, or really slow.
Er, anything in the middle just goes tough as old boots
and like, you know, kind of like chewing on a rubber band.
~ So, what do you think? ~ That was amazing. ~ Beautiful.
I like the flavours. Do you get the chilli going on there?
~ Aw! ~ It's nice and soft as well. You're a star. ~ OK, Mr Tinie Tempah.
~ Yes? ~ You are here to cook for everyone in the cafe today.
~ Yes. ~ Er, there's a special thing that you've chosen. ~ Yes.
I'm going to make something called suya.
It's basically a traditional Nigerian street food.
~ It's the ultimate Nigerian kebab. ~ Ultimate!
~ I like how you make it sound. ~ Love kebabs.
When I took my mates to Nigeria,
they all wanted to eat Nigerian food and so I felt like, suya,
~ they did this combination of suya and chips... ~ Right.
.. that I thought, "OK, cool, if I'm going
"to intro anyone into Nigerian food, this is probably the best way."
So I gave it to them and they loved it and they ordered it the next day
~ and the next day... ~ Wow! ~ .. and the next day.
~ We like to be authentic, so... ~ Yeah, get it right, yeah.
.. we've had researchers, bloggers out to the exact, er,
~ shack where you bought your kebabs, OK? ~ Nice.
'The University of Suya shack in Lagos
'isn't just Tinie and his mates' favourite,
'it's famous for serving up some of the very best suyas in Nigeria.'
It's, like, incredible meat. It's beef often,
~ but they do mutton as well. ~ Yeah. ~ It's over fire and charcoal.
The most incredible selection of spices.
They have it with a chopped salad.
~ On newspaper traditionally as well. ~ Yeah. ~ It's really, really good.
'And to make sure I got the recipe spot on,
'I had a practice with Tinie's lovely mum.'
~ Amazing! Oh, there she is. Look at that. ~ And she was a joy.
We had a proper cook up, and then your mum's, like,
~ "I want it to be fresher," so she does a wet marinade, OK? ~ Yeah!
~ A little spice, but not too much. Your mum warned me. ~ A little kick.
She's like, "My Tinie doesn't like it too hot."
~ Maybe take that Scotch bonnet down a little bit. ~ Just a little bit.
'We've covered all the bases, so I can teach Tinie
'to make his favourite Nigerian speciality for himself.
'But, first, he's got to cook it up for the entire caff.'
'Next, Jamie and I uncover a shocking tale of waste.'
~ Look at that. ~ Perfecto. ~ Look at the colour of that yolk.
'The best eggs we've ever tasted,
~ 'but they're ending up on the scrapheap.' ~ It's a crying shame,
when we need to feed our country and we've got this amazing product.
~ 'And can Tinie keep his cool in the kitchen?' ~ What the hell is that? ~ Ah!
'It's a busy day in our Southend caff.
'On the menu, feasts that everyone can cook up this weekend.'
~ Would you like a pinny? ~ Yeah, I'd love one.
All right, guys, Tinie's in the kitchen.
'And one of the biggest rappers on the planet, Tinie Tempah,
'is learning to cook his favourite Nigerian street food - suya beef.'
~ You've never made this before, have you? ~ No, no, never.
But your mum likes to make it when you come home?
She does. That's my little treat.
It's a delicious spicy, peanutty kebab, and I've got all
the insider tips from Tinie's favourite suya shack in Lagos.
The boys told me it all starts with the meat.
It has to be the best quality.
So, we got a lovely fillet of beef,
and it's important that we get that nice and fine.
And the thing about this incredible Nigerian kebab
is it's quite delicate.
~ I thought it was going to be big clanks of meat. ~ Yeah.
But actually, it's not, is it?
Have a little go. Use the length of your knife, Tinie.
'Slicing the meat really thinly, almost like sashimi,
'helps create the crispy texture of a proper suya.'
~ Shall we talk about the spice mix? ~ Yes. ~ This is really,
really exciting, because you've got a whole range of stuff here, right?
This is called uda. Uda - I'd never seen it before.
~ I remember these from home. ~ And this is a cross between black pepper
~ and nutmeg in flavour. ~ I used to be scared of these at home,
~ cos they look a bit like spiders' legs, don't they? ~ Yeah, they do.
Yeah. No, my mum used to have them in a little bag,
cos I was like, "What the hell is that?"
It's amazing, it's amazing.
They are quite scary, but when they dry 'em like that,
you get that smoky flavour.
We just put the uda into the pestle, and we just crack it...
and when we open it up like that, we just want to remove the seeds
and we keep the pod.
So I've done those ones, Tinie. Are you all right to do the next ones?
Yeah, no, I've got it.
'According to the experts,
'it's the uda that gives suya its really distinctive taste.
'Normal black pepper just won't cut it.'
So you've got that kind of smell going on there of the uda,
and you can get those online
or you can get them from Jamaican or West Indian stores.
So I spent time with your mum...
~ Yeah? ~ She's a dream, you know.
I mean, she knows how to cook, doesn't she? She's very specific.
This is going to make her day. She's going to be so happy.
~ It was... ~ She'll be like, "I know Jamie Oliver".
She was telling me she's been cooking for you recently and
you came home for the weekend, but you could tell deep down she'd been
preparing and cooking for it for, like, all weekend.
Yeah, so, like, when I want to leave at 8pm,
she gives me that look and I'm like, "OK. Maybe another hour."
'Now for the rest of the spicy rub - yaji,
'known as the king of rubs in Nigeria.'
You want about 400g of salted roasted nuts.
~ Nice. ~ Better flavour.
'Then a teaspoon each of ground white and black pepper.
'Cayenne, paprika, ground ginger, dried garlic, onion powder,
'and one fish or chicken stock cube.'
And then, the uda,
about a tablespoon.
And we just liquidise that.
Looks like it's doing nothing, but it is, it's heating up.
~ It's gonna put some flavour... ~ Oh, no, I know from home,
~ I remember this, all of it. ~ So you hear this noise...?
Yeah, I know this noise really, really well.
'The boys back at the shack spend days drying this out in the sun
'and regrinding it for the base of their dried rub.
'But we don't have the time or the weather for that in Southend.'
~ Right, that's looking pretty good now, innit? ~ Yeah, looks amazing.
Nice and smooth.
'After 15 minutes of blitzing, pour that paste into a separate bowl.
That's sort of a savoury Nigerian sort of peanut butter sauce.
It's incredible.
'Now it's time for stage two of the marinade.
'Start with one thumb-sized piece of fresh ginger.'
I've got an onion, got a green pepper...
~ Yeah. ~ All really nice, fresh flavours.
~ Yeah. ~ Four garlic cloves.
When I had to peel them when I was younger, all the little
kind of skin off it, annoying, and it stays on your fingers forever.
One Scotch bonnet to give you a little bit of a ping.
~ Regular green chilli. ~ Cool! ~ And a spring onion.
So a lot of fragrant things going right in there.
'Then whizz it all up until smooth and add to the peanut base.'
So, we've got our lovely meat here, Tinie.
Nice!
And then if you could just have a little rub up...
Mm-hm.
Look at that. You know that's gonna taste good.
So what we're gonna do is just skewer up.
Amazing. Cool. Got you.
So do you reckon you'll start cooking a little bit more?
Absolutely, yeah. I used to love it when I was younger, but I guess
when I started making music and I started travelling a lot,
it was almost like, "Yes, I don't have to cook any more."
Do you get what I mean?
And I bet you never, ever thought when you started you'd be
in some of these countries eating some of the food that you...
I never thought we'd be making suya together on...
~ Yeah, on the end of Southend pier. ~ .. on the end of Southend pier!
So, mate, look, here we go, and we're just threading these on.
They're nice, delicate, little skewers.
We're gonna cook those on a griddle pan
but obviously, traditionally, that would be over hot coals.
~ Yeah. ~ And you could marinate these overnight, no worries at all,
or you can just cook 'em straight away. They're really, really good.
So, look, I've got to crack on with some other jobs, mate.
You've got a lot of skewering to do. Got to feed all these people. All right on that?
Ah, all right, cool, yeah. I'll get it done.
'While Tinie gets his hands dirty,
'we're getting stuck into our food fight.'
So, Jimmy, are you excited for our next mission?
Yes.
'This series, Jimmy and I are waging a war on food waste.
'Tonight, we're going into battle for Britain's little chicken eggs.'
Up to a billion eggs a year are knocked by the supermarkets
just for being small, because most only want to sell three
standard sizes - medium, large, and extra large.
This is a classic example of the consequence of standardisation,
supermarkets, everyone wants the same,
and we're missing out on these treats.
Pre-World War II, we ate eggs of every shape and size
and we bought locally, fresh from the farm.
And with rationing,
Brits were grateful for just one egg per person a week.
So it's unthinkable that every day in the UK,
over 1.5 million small eggs, AKA pullet eggs, are thrown on
the scrapheap, or sold for peanuts to be turned into liquid egg.
So, Jimmy, tell me - what actually is a pullet egg?
Well, a pullet egg is a young bird's first egg
before she enters her laying cycle.
From 16 weeks old, young pullet hens start to lay eggs,
but they're much smaller for the first month.
They may be little, but farmers say they're the tastiest you can get.
It is packed with goodness.
It usually has a bigger yolk, little bit sweeter...
If the supermarkets won't take them,
we need to help farmers find another market for these prized little eggs.
~ Shall we get going? ~ Yeah, let's do it.
First, we need to lay our hands on some pullet eggs.
Hi, guys!
Hello, there. You must be Susie.
~ I am Susie. Nice to meet you. ~ All right there?
Susie and her husband Danny are third-generation chicken farmers,
taking over the business from dad, Pete.
And one day, they hope to hand it all over to their kids.
So, tell us, how many birds you got here, then?
So we've got 21,000 in five different sheds all over the farm.
All free-range?
All organic, free-range, and we've been organic since 1997.
It looks like chicken paradise to me.
So what percentage of all your eggs are pullet eggs?
It would probably be about 5-10%.
So we're really talking about all chicken farmers in the country
~ having about 5-10% kind of waste? ~ Yeah.
And it's a crying shame, when, you know, we need to feed
our country and we've got this amazing product -
small, perfectly formed, beautiful eggs.
Every year, Susie and Danny's farm produces over 600,000 small eggs,
deemed worthless.
They're losing a whopping 60 grand a year.
~ All egg producers will have this same problem, won't they? ~ Yeah.
You know what? I know quite a lot about the egg industry
and I have to say, I didn't know about this.
Erm, so the general public are definitely not gonna know about it.
I think it comes down to the size.
People are led to believe a large egg is a great egg,
and, actually, that's not the case, you know? It's...
~ Small is beautiful. ~ Small is beautiful, and it...
I like that, Jimmy. That's a good one.
Yes, I've been telling my wife that for years!
'A lot of good things come in small packages, so I'm heading off
'to the sheds to check out these little beauties for myself.'
In farming, there's not many other sectors where you wouldn't
get excited about the very first, the very freshest,
the product that is at its prime, so it's like not getting excited for
asparagus season, or strawberry season, or new season lamb.
Well, can we have a little look round the shed
~ and look at some of these nest boxes? ~ Yep.
Right, here they come.
Look at that, I love the little conveyor.
As the birds have been laying their eggs, they roll back
~ onto the conveyor and you simply just collect them and take them off? ~ Take them off.
Do you know what, I feel a little bit sad, as a consumer.
I feel that we've been slightly robbed of a bit of our food culture.
Let's take an example of the quail egg market.
That's exploded. Why not celebrate it almost like a quail's egg?
Over in the kitchen,
I'm checking out the culinary credentials of these little eggs.
We have got a double-yolker! Whoo, whoo!
So, look - there's a classic pullet.
Part of those young eggs is sometimes the chickens don't
quite get their cycles together and you do get the double-yolkers.
Generally, they're learning to do what they're doing,
and they just make a mistake every now and then.
But, you know, everyone loves a double yolk.
And that's important to see.
Because they're young, they're tight, they're firm,
you know, the ratio of white to yolk is perfect, isn't it?
It's better than the large ones.
I think what the public are going to love about these pullet eggs
is it's almost impossible to screw up the perfect poached egg.
~ Look at that. ~ Perfecto.
Look at the colour of that yolk.
You know, what's really nice about this is chefs are going to love
this, because I'm sure it'll be good value for them.
It'll look prettier on the plate.
There will be less wastage cos they don't get them
so perfect all the time with the large ones.
And you can cook, like, four, five, six, eight at a time
and they're gonna come out absolutely gorge.
They are yummy.
If you've got a premium, luxurious product, it's a free-range,
organic egg, and you're throwing away 10% of it, you know,
~ it's just a bit soul-destroying, really, isn't it? ~ Mm.
'That's a huge revenue stream that farmers can't exploit.
'Because the supermarkets won't buy them,
'they make a massive loss on these perfect little eggs.'
I mean, how tough has it been?
Have you ever thought about just giving it all up and...?
Yeah, we've... We've had some pretty dark times in the last few years.
Er, you know, things have been incredibly, incredibly tough.
Well, me and Jim have got to earn our crust and get it out there.
I think there's a lot we can do, definitely.
The supermarkets aren't interested, so we need to help
the farmers find a new market and start the mini-egg revolution.
First, let see what Tinie and the diners think.
Service, please!
I am digging in. I'm digging in.
That's just fresh as anything.
'These little beauties are a real treat.
'The diners here are loving their mini-egg feast.'
That's delicious.
~ Mate, look at these eggs. ~ Oh, wow.
You don't even have to try it, and look how perfect they come out.
~ Ooh! ~ These are something very special. ~ Ooh-hoo-hoo!
You see, they're so easy to cook.
Really, really nice.
And cos they're smaller, the ratio of yolk and whites is just perfect.
Oh, you're on a win-win, aren't you?
This is one of the best poached eggs I've ever had.
What do you think about the fact these are all being wasted?
I think it's a shame and I think it doesn't make sense.
Now, listen - you're not here to enjoy the eggs.
~ You've got to crack on. ~ Ahh! ~ There's a lot of hungry people out there. ~ OK, cool. ~ Get to work.
Next, my super-cool, old-school ice cream maker.
That is brilliant. And I made it out of an old wooden bucket!
And will Tinie come unstuck in the kitchen?
How do I get these ones off of the top? Ooh!
It's hotting up in our Southend caff,
with the menu board bumper to bumper with weekend feasts.
Service, please!
So far, we've served up Jamie's ultimate salt and pepper squid,
and some delicious little eggs that would normally go to waste.
This is one of the best poached eggs I've ever had.
Time to crack on with today's special.
Tinie Tempah's Nigerian suya beef kebabs.
I'm teaching him a recipe that I got from his favourite
suya shack in Lagos.
Think thin strips of beef, in a spicy peanut marinade.
It's like no kebab you've ever tasted.
OK, Tinie.
So, I'm just chipping away here,
because it's really important that we serve these grilled,
incredible kebabs on, like, a kind of Nigerian chopped salad.
Yeah.
To start, we're slicing up red and white cabbage, red onions,
and some cucumber.
Whoo!
It went quiet all of a sudden.
Raw onion, the cabbage. I've got some mixed tomatoes in there.
See those yellow and red tomatoes there, Tinie?
Mmm, yeah, they look nice.
A good pinch of salt, squeeze of lemon juice, and we're good to go.
Look at it, man. A big stack of like, beautiful meat kebabs.
~ Yeah, there's nothing better than that. ~ Big salad.
~ Yeah. What more could you want, really? ~ Yeah, gorgeous.
It's really important for the authentic suya to be cooked
over charcoal, but the thing is, guys,
this pier's burnt down twice in its history,
and there ain't any naked flames allowed anywhere near it.
~ We don't want to do that. ~ So we're on griddle pans. ~ OK, cool.
That's getting hot. All you got to do now, mate,
~ is put some meat on and start cooking. ~ All right, let's do it.
~ Cheers, Jamie, thanks. ~ All right. Good luck.
How are you getting on, mate?
It wasn't as scary as I thought it was going to be, so...
~ Smells so good. ~ Yeah. I'm excited to see how it turns out.
~ I'm sharing the love. ~ Which makes it all the sweeter to eat, I think.
Exactly.
Um, ooh!
I don't... Is the lower bit less hot than the top?
It looks, it looks like that way.
How do I get these ones off of the top?
Cos I think they might be done.
Tinie better get to grips with that grill, fast,
cos we've got a caff full of diners hungry for those kebabs.
But for now, I'm going to show you how to make proper Italian
ice cream in your own back yard.
We all love ice cream.
It's an indulgent, feel-good treat, no matter what time of the year.
But for the creme de la creme of ice cream,
nothing beats Italian gelato.
I'm going to show you how to make perfect gelato by building
a hand crank ice cream machine.
This one's going to take time and a fair bit of effort,
but trust me, the results are worth it.
Slow churned, authentic Italian ice cream, your friends and
family will go mad for.
Haven't got any expensive equipment.
What I have got, is an old wooden planter.
I've got table legs that I got out the skip, and a champagne bucket.
This is the don of ice cream machines.
It's artisan, it's cheap and cheerful to make
and so much cooler than an expensive shop-bought gadget.
So, this is where the table legs come in.
Waste not, want not.
The first thing you need for your hand crank machine,
is the frame that's going to sit on top of the barrel.
It's going to support the paddle that will churn your gelato,
so make sure it's a snug fit.
Wedge that in. That's good and solid. Right, so, ice cream paddle.
Chopping board.
There we go. There's the basic shape.
I need to score a couple of lines down here.
You'll need to drill some holes into your paddle,
to allow air to slowly fold into your gelato, as it churns.
You can see where I've scored it down here.
Just bend them back a bit.
And the reason for that, cos that fits perfectly in here.
So as it turns, those flaps touch the side.
Using an old broom, saw a shaft for your paddle and attach them
together with a few nuts and bolts.
Then drill a hole through the middle of your frame,
so your paddle gets pride of place in the centre of your gelato maker.
The paddle fits in there in the brace.
All I need now is something to turn the paddle with.
I'm using an old table leg, but any old off-cut will do.
And I've found an old broken screwdriver that will work
nicely as a handle.
Something that was going to go in the bin, now is
the handle of a most magnificent ice cream making machine.
All I need to do now, is make my gelato mix.
So, let's get the gas on.
The major difference between gelato and regular ice cream is dairy.
Whereas ice cream is largely made from cream and egg yolks,
gelato uses just milk and fewer yolks, if any at all.
So heat up the milk, then in a separate bowl,
mix a few spoonfuls of cornflour.
And the cornflour is going to help bind the whole mixture together.
Add some caster sugar and a splash of cold milk.
Then whisk in the hot milk.
I'm going to heat that through until it starts to thicken.
You can add any flavours you want.
I've got a sparkling twist for mine.
A special ingredient. I've gone Italian.
Prosecco. Little bit of Italy, little bit of luxury.
Little bit of lemon zest. That will really bring it alive.
To me, there's only one way to enjoy my home-made gelato,
so while my mix cools down, I'm going to get even more artisan
and make my very own ice cream cones.
In here, I've got egg whites, caster sugar, ground almonds,
cornflour and plain flour and some melted butter.
Spread it around, little circle.
Cook it for a couple of minutes until it's brown on both sides.
I think that is ready. Now this is a cone former.
You can get these in any cook shops.
Ice cream cone.
Perfect, ready for my gelato.
So, a little layer of ice at the bottom.
Make sure you line your wooden barrel before you chuck in your ice.
Place my gelato, and I'm using a champagne bucket
because all the chilliness of the ice is going to get
absorbed by that bucket and help freeze down the gelato.
And then I've got a mixing bowl here, with a hole cut through it,
and that's going to be my lid over the top.
It's getting exciting. Bit more ice.
Now, I'm going to put salt on top of the ice.
Sounds strange, doesn't it? But it really works.
Thanks to the wonders of science, when you dissolve salt in water
and ice, it lowers the temperature of the solution to well below zero.
It's this phenomenon that's allowed people to make artisan
gelato for well over 100 years.
Now, there is a temptation just to turn this paddle really fast,
thinking it's going to hurry the whole process up,
but it's not going to do that.
You want a slow, steady motion.
That paddle, as it creaks, is folding air into the mixture,
giving you that beautiful velvety quality.
Wow, look at that already. Starting to freeze up.
To keep the gelato mix as cold as possible,
I'm going to put the lid back on and get cranking.
There's something quite therapeutic about this. Listen to the noises.
Like being on an old ship.
This does take around 20 minutes or so, but it's well worth the wait.
It's this slow churn that gives gelato its dense, velvety texture,
whereas dairy ice cream can be anything between 25% and 90% air.
I feel there's a lot more resistance, so I think it's ready.
Right. Crank off. Oh! I feel like I've had a workout.
Brilliant.
Oh, my word.
That is something very special, and well worth the wait.
Oh! I'm so pleased with that.
And I made it in an old wooden bucket.
My very own gelato, a taste of Italy in my back yard. Unbelievable.
Service! Whip that out.
~ Really creamy, but fresh. ~ Delicious.
~ Wow. Try that. Isn't it nice? ~ Yeah, really nice.
~ What are you tasting? ~ It's delicious. ~ There's a bit of lemon.
~ Lemon, and Prosecco. ~ Mm! And the cone is super-nice. That's lovely.
Good one. Good one. How's it going down, guys?
Mate, that's amazing.
Next, back to our food fight.
Can we help secure a future for our farmers' mighty mini eggs?
The way they hold together, it's the best.
But they're going to waste.
And it's show time for Tinie Tempah,
but will his kebabs be a hit with our diners?
Good luck, mate.
You're making me feel nervous now!
It's late afternoon at the caff,
and our weekend feasts are hitting all the right notes.
~ Who's hungry? ~ Me!
'But the special is still to come.
'Tinie's favourite Nigerian dish, suya beef kebabs.'
I'm excited to see how it turns out.
'I've shown him what to do,
'but now he's got to serve them up to everyone here.'
~ OK, Tinie, you're looking good, brother. ~ We're looking good.
~ Yes. ~ We're looking good.
~ Have a little bit of that. ~ Mm.
It is the most incredible marinade.
~ Is that the real McCoy? ~ Yeah, I love it. Yeah, definitely.
The spice, for sure. The spice is amazing.
Absolutely.
Look at that. Do you want me to show you how to plate one up?
~ Please. ~ We got the salad? ~ Yeah.
Just going to open it up over the board.
~ Mm-hm? ~ And then just stack it up, mate.
Beautiful!
There you go. Are you ready to feed all these people?
~ Yeah, of course. ~ You ready for this, guys?
Yeah!
~ Good luck, mate. ~ Cheers, mate.
'Tinie's got a lot on his plate, so it's back to our food fight
'to get farmers a better deal on their pullet eggs.'
We're in Sussex,
and we've uncovered a shocking tale of waste in the egg industry.
Just short of a billion little pullet eggs are graded out
by supermarkets each year,
because most only stock medium and large eggs.
Do you know what? I know quite a lot about the egg industry,
and I have to say, I didn't know about this.
The British public are missing out on a premium seasonal product,
and worse, farmers' livelihoods are on the line.
We've had some pretty dark times the last few years,
and things have been incredibly, incredibly tough.
We want to kick-start a mini egg revolution.
The supermarkets may not want them,
but I reckon farmers could find a market
for their huge volume of pullet eggs by selling them
to restaurants and pubs.
'To help Susie and Danny sell their pullets,
'I'm heading off to round up local chefs and restaurateurs
'to invite them to a tasting.'
Lovely to meet you. I'm Jimmy. Now, have you ever heard of pullet eggs?
Have not, no.
They're very small, full of this wonderful, rich yolk.
It's almost the egg equivalent of new season lamb.
It's only about a month that the chickens produce these.
The asparagus season of the egg.
There you are. You are on the button.
The chefs only cook with fresh local produce, so it's perfect for us.
I was wondering if you are free to pop up to Mac's Farm today?
That's brilliant. Great, lovely, all right.
I'll see you soon. Cheers mate, bye.
'I need to get chefs really excited about these eggs,
'and to help me, I'm calling on the big gun.
'Mr Bill Granger.
'His global restaurant empire is famous for brunch.
'Cooking thousands of eggs a day, he may be the egg king,
'but he's never come across these little beauties before.'
~ We got these amazing eggs. ~ And I've never heard of them.
~ Yeah. ~ I should. They look so beautiful.
How do they poach?
~ They are the tightest, most fail-safe poached egg... ~ Brilliant.
.. on the planet.
Cos that's the hardest thing to get right.
There's no point in beating them or mixing them up.
~ They've got to be in their entirety. ~ Oh, yeah.
'If we can convince people like Bill to put pullet eggs on the menu,
'we can get these little eggs off the scrapheap and onto our plates.
'So, I've asked him to cook with me
'and test the potential of the pullet.'
So, it should just burst and go crazy. Yes.
Mm. It's so good.
I was excited cos of the size. They're bigger than a quail's egg,
so they're not as fiddly.
And the great thing about these eggs is they look so fancy, don't they?
~ They really... ~ They're like... You know, I get excited,
all of us do about a new ingredient, but these are... They're amazing.
That's the great thing about these eggs,
they're great for a restaurant for a starter.
'Bill's a convert.
'Now, he can help me win over the local chefs.'
~ Ay ay Jim! ~ How you doing? Come in, guys, come and sit down.
Where did you gather all these bodies from?
Pub owners, deli owners.
~ Hello everyone! ~ You all hungry?
Guys, thank you so much for coming.
I know you're all really busy but it's so important
to get really good local people touching base
to this amazing story first.
I never knew about this. Bill never knew about this.
How many of you guys had ever heard about pullet eggs before?
~ No. ~ Never.
They're the best quality eggs you can get. Free-range organic.
The way they hold together, it's the best. Better than anything else.
For me, they're great cos they've got the novelty of the new.
And we'd never heard of one, which is amazing.
But they also taste great.
That rich yolk with only a little bit of white, and the perfect size.
~ They're fantastic. ~ Yeah. ~ And on your specials boards,
~ you know, in Notting Hill... ~ Yeah.
But in Notting Hill, you'd call them pull-eh.
'Pull-eh or pullet, the proof is in the pudding.'
Get in there.
'If we're to find a real meaningful market for Susie and Danny's
'pullet eggs, we need these dishes to wow the restaurateurs here.'
I've got the kimchi fried rice, the base of it.
That's just with chorizo, spring onions and crab.
I'm going to add some coriander, some spring onions,
and put that fried egg on top.
'With more yolk and less white,
'these firm little pullets are perfect for cooking whole.
'Fried, poached, baked. You name it.'
This is an Asian dish.
It's all about the eggs dripping through the spicy rice.
And a bit of lime juice in there, just to really lift it up.
There we go, guys.
~ How is it? ~ Amazing.
They make a perfect pint-sized Scotch egg.
And won't overcook because of that comparatively bigger yolk.
They're amazing with the crispy and then the soft.
'And finally, on pizzas, pullets are a dream.'
It's pizza time, boys.
'In a wood-fired oven like this, a pizza can cook in minutes.
'So, a bigger egg might come a cropper,
'but these little beauties cook to perfection.'
Ooh, that does look good!
Beautiful.
So guys, tell me, what do you think?
Do you see that lovely little egg fitting into your kitchen?
Yeah. Get a few ideas going. Quite versatile. What we could do with it.
These guys producing it, that's one thing,
but it's you guys to then showcase it to the general public.
Get them tasting it and then they'll really go for it.
'So, have we done enough to convince all these local foodie businesses?'
I reckon a couple of trays, please, madam?
Yes, I do all of that.
~ So, we could take two trays a week. ~ Yeah.
~ I reckon give us five trays... ~ You reckon five? ~ Yeah. ~ Loving it.
We're going to pop them on the menu over the weekend, see how we get on.
Oh, I'm getting busy!
So, can we have a hands up for all of you that have placed orders?
~ That's brilliant. ~ That's 100%. ~ How does that make you feel?
Very happy.
'We've kicked off a mini egg revolution here in Sussex,
'but hopefully it will take over the nation
'and we can put an end to this crazy waste.'
Whoo!
Here's to the pull-eh!
Beautiful.
Tell us, what's been happening?
We've been busy on the farm since you left.
Yeah, it's all going really good. Had repeat orders.
~ They're back... they're back again and again. ~ Brilliant.
'And we've discovered a way that you can buy pullet eggs
'and other products that would normally go to waste,
'by ordering from local farms.'
~ Ben, you're from Farmdrop... ~ Yeah.
.. so, what can you do to help farmers around the country?
So, Farmdrop is a website that allows people to buy food
direct from local farmers and local food producers.
So, the way it works is someone approaches us and says,
"I want to start a Farmdrop in Southend."
We let them use the site, we help them find some local producers
and farmers.
Those producers load up their products on the site
and then people just start buying them from the site.
Once a week they then meet up at a local pub,
it could be a library, it could be here.
Turn up, pick up their orders and off they go.
So, the farmers get pre-orders, so they know what to pack.
~ There's no waste. ~ There's no wastage.
I think for pullets' eggs and lots of other products
that have a limited season, this is a really good way to go.
~ They are truly amazing. Bill loved them, didn't he? ~ Absolutely.
I'm going to get them on the menus,
Bill Granger's got them in his restaurant right now on special.
So, guys, here's to the pullets.
Right. Back to the main event.
It's the moment of truth for Tinie's kebabs.
I want one of these.
Yeah, so far so good.
Tinie, wow! You've been smashing it. Look at this!
Looking good, innit?
Look at this, guys.
They're really good. Well done, mate.
~ OK, let's serve it. ~ Delish! ~ Come on!
Y-ee-ee-aa-aa-ah!
Whoo-whoo-whoo! There you go, guys.
Come on then. Let's make space.
There we go.
Enjoy. Do you want some?
Yeah! I'm coming.
It's got a real kick to it though, hasn't it?
I don't like spicy food but I like this.
I'm going to get more. Can we ask for seconds?
This is the real deal, yeah?
This is the real deal. Tastes of Nigeria, man.
Mate, that marinade is something else.
That's so delicious.
Different to how you've ever had it before, innit?
~ Are you proud of what you've done? ~ I love it. It's brilliant.
I think my mum would be super proud.
Now I know how to make it, I will do it when I get home, as well.
Hey guys, what do you think? Tinie Tempah, absolutely amazing.
Well done.
'What a cracking day.'
We've tucked into my crispy salt and pepper squid.
Our perky little poached pullet eggs.
Jimmy's delicious DIY gelato,
and Tinie's favourite Nigerian street food, suya beef kebabs.
If you want to join the feast, you can get the recipes and more at:
'Next time on Friday Night Feast.'
Aargh! Look at that.
'I'll be making the ultimate roast.
'An overnight slow-cooked shoulder of pork with all the trimmings.'
That, my friends, is a feast.
'I'll show you how to build your very own barbecue smoker.'
I'm in meat heaven.
'We're picking a food fight with the confusing food labels
'that are causing millions of tonnes of waste.'
Cheese is fine. Tastes delicious.
'And Downton Abbey star, Hugh Bonneville,
'is cooking his favourite Thai recipe.'
Wow.
That's really nice.