(upbeat music)
- Hello and welcome back to the second part
of our mini-series, the Grocery Shop Challenge.
We are challenging our three normal home cooks
to go head to head to head and create three dishes,
two portions of each, from a single bag of groceries.
They've had £24 to spend. How you feeling?
- After seeing Mike? I'm still bricking it.
Last time I did this,
probably up there with the birth of my child.
One of the best days ever.
- [Jamie] Wow.
- Honestly, I was on top form,
so I'm really worried about this time.
- He's gonna 100% Barry from the first second.
(laughs)
- I was gonna say this should be your comfort zone.
It's just home cooking, midweek meals.
Your 30 minutes starts now. (buzzer sounds)
- Right. So first dish,
this has got your name written all over it.
Jamie, I am making...
- This can't be right, mate. - a sticky bacon salad.
- Well, there's at least one thing in there
that doesn't sound like me.
(laughs)
- So I've got 12 rashes of smoked bacon.
(laughs) - All of it?
- Yeah.
- [Ben] No sharing of ingredients here.
- We might be okay.
- All of it straight in.
Now for my sticky glaze I've got some...
- [Ben] Black treacle.
- Black treacle.
- Wow. - That stuff is fantastic.
- This is a heavy, heavy, heavy stuff. Gonna spoonful.
- [Ben] So fabulous molasses.
- You excited for this? - Yeah.
- Okay, and then massage.
- But also incredibly bitter if not used correctly.
'Cause whilst it is sugar,
it is sugar that's been taken to the Nth degree.
- We're in the supermarket.
I was thinking, I've done like honey-glazed bacon before.
Done gochujang bacon before, but I was like,
let's try something new.
- Well that is a good point
because bearing in mind I'm dishing out three badges today.
One for planning, one for shopping, and one for cooking.
And then when all three of you had a chance to cook
and we've given each dish a score out of 20,
then we can dish out the grocery shop challenge badge two.
So potentially four up for grabs.
- This bacon, it does seem like a lot,
but it's going across all of our recipes.
So I'm hoping for a salty sweet kick to each one of them.
So this one just needs this tray,
this one across the other two one.
Bacon going into hot oven.
Another thing that's gonna work across multiple dishes.
I'm gonna make a slaw.
- [Jamie] Ooh.
- You've had 20% of your time.
- So now I just need to do some slicing
and peeling of onions, carrots, chilies.
And can you peel a sweet corn? We'll find out.
When walking to the supermarket
I knew I wanted a warm salad of sorts.
I kind of then worked
with what the oven ingredients I had left
over from other recipes and then try to tweak it.
So I use all of them efficiently
not just chucked it into a one big salad mix.
- And talk to us about the composition of this dish.
How's it gonna look, taste
and feel like with the ingredients?
- Yes. I've got lettuce at the bottom.
And then I've got my pickled slaw mixed in with it.
- Ooh, pickles.
- Spicy and then in with some olives and my bacon as well.
- [Ben] Nice. -This slaw's gonna go
across this dish mixed in with the salad.
And then it's also gonna go with my second dish.
- There's definite tactics here in your planning
in the sense you're getting a lot of the work done up front
on day one and it's kind of tumbling down
across other recipes.
That is another very smart way of sharing ingredients.
Normally, we share raw ingredients
and do different things with them.
This, you're sharing component parts
- All going in.
- Nice looking, very calm, very collected.
You're almost halfway there.
- All right, cool.
Chilli going in. How hot is this chilli?
- [Ben] The flesh will give you one thing.
The seeds will be a different.
- No spice at all. I've got a problem.
- Oh.
- [Barry] That's just a pepper.
- Lick a seed.
- Don't know if I should chew through a seed
and some membrane. That's whether...
- Lick four or five seeds.
(censor beep) - They're hot.
(laughs) - Okay, we have some heat.
- [Jamie] Okay, good.
- Oh god, that was a mistake.
- [Ben] Very fresh, inviting flavours in your salad.
- Yeah, the seeds in one,
just the flesh from the other two.
I'm relying on the heat from this.
- Great. Don't wash your eyes.
Oh, he's going more. Goodness me.
- Oh wow. This is gonna be punchy, Baz.
- Yeah. Jamie, like I said,
I'm taking your tekkers at the moment.
I'm going for bold flavours.
- Oh, but you need to know how to do it properly.
- Right. And then I want to get that
into the microwave with some vinegar.
- What vinegar is that?
- It's... I hope cider vinegar?
- [Ben] You bought it. - [Mike] You bought it.
- Are you okay?
- Oh no, this might have been a mistake.
Now, cider vinegar and then I want to cling it
and microwave it for about a minute.
- 14 minutes remaining.
- I need some croutons as well.
- Ooh.
- So Why did you go for muffins?
- Yeah, muffins.
- Well I'm making muffins later on.
Spoiler alert. - Okay.
- And I wanted to use these like you do your tortillas
across other dishes.
- There are some really nice components
coming together here.
- Just quickly dress these.
- [Ben] How you feeling about progress, Basil?
- I think I'm okay. I'm nearly there, you know.
- You got 10 minutes left. You don't need to use
all of your half an hour for each dish.
You can't carry any over.
- Really veg and salad heavy, which is what I did not do.
This is the obvious thing to do, isn't it?
Save money by going seasonal
and bulk out the dish with veg.
-Catch.
- Whoa!
- That was a comedic noise, isn't it?
- [Ben] It was great.
- Lettuce leaves, olive oil. Load of our vinegar mix.
- You can see a little bit
of that vinegar dropping down into the bowl
which will bounce out with the oil you've added.
That gets put into a nice little bit
of Tupperware for tomorrow.
- So now I've got some coriander.
I wanna keep it vibrant so I'm gonna gonna use
what needs to go in this dish.
But the other, the rest of it
will go back into that slaw later on.
- Time's good. You've still got eight minutes.
Remember we are looking at the plan that you've hatched,
the shopping that you've done, and now your cooking.
And by that we mean not just the technique of cooking
but of keeping a clean kitchen, tidying as you go.
And all of the other elements
that allow you to think like a chef.
- And then I've got some tinned olives
which I now swear by at home.
And these have anchovy puree in the middle as well.
- Oh wow.
- So we're getting some Caesar salad-y vibes now, finally.
So I'm gonna use some of these later on as well
in my other dish.
- So a couple of good purchases you've bought
smoked streaky bacon which gives you
that fattiness to smokiness
and you're using it across everything.
And then olives and anchovies.
Real hit of flavour in terms of brininess but also umami.
- Now in with the olives and anchovies.
Croutons should be nice and crispy.
Yes! Give it a season.
Oh, that's there.
Didn't know that was up for grabs.
It's there. Wasn't in budget, but it's not my problem.
- Four and a half minutes left.
- So is this Barry-at-home kind of food?
- Yes, it is. We do big, bold salads.
- What I love is the fact that it's big, it's vibrant,
it's balanced, it's crunchy.
It's the kind of food that becomes very inviting
providing you stop it being boring.
Three and a half minutes.
Pretty good.
You've got still a couple of minutes to go.
In the spirit of cleaning as we go,
there's a few salad roots scattered around
and cling film he stopped using 20 minutes ago.
But it is a tidy kitchen.
- You can't help yourself, can you?
- It just frustrates me.
- And croutons. I'm done.
- Two minutes left but we'll stop the clock.
(clapping)
- Number one.
- Okay. The rest of the ingredients left over
from that same bag of groceries.
Your 30 minutes start now.
- Okay. - Come on, Baz!
- Get that warming up and then we're moving on to muffins.
- [Jamie] Woof. - Bake these first.
Let's get these warm. Oh, order.
- Oh, oh, oh. - Order.
- Quick.
- Yeah, dry those out nice and early.
- Right, so I've got pork mince.
- Pork mince?
- I walked in the supermarket, I was thinking beef
but beef looked pricey and this stuff was half the price
reduced again.
So I thought I'd changed tact
and I'm going for the breakfast muffin vibes
but with a spicy kick.
- Is that a fatty pork or a leaner pork?
- I've got the fatty stuff
because I wanna make good smash burgers here.
- Cheaper, isn't it?
- Yeah, 20%. You'll generally pay less for fat
than you will for a sort of primer cut.
- So we're good, we're good, we're good.
So I'm only taking half of this.
So I want two small balls.
Oh, what smash with this?
- Why are you weighing those?
Stop weighing them!
- Nope, nope. Not hot enough yet.
This needs to be hot.
I have not.
There was no pre-heating apart of our time was there.
And this recipe is very simple.
All I've gotta do is smash those in there.
Warm those through bacon on top.
Coleslaw. Bob's your uncle, Fanny's your aunt.
- [Ben] Excellent.
- Okay. Right.
So that's being used for tomorrow's recipe.
Then we need to season with smoke salt 'cause we got it.
- Salt, pepper, oil, and regular table sugar
are the only ingredients we allow you
outside of your budget.
And it's quite a tough challenge
'cause we often say that there is a budget aside
for fresh ingredients and you can normally tap
into a staples cupboard that you build up over time.
Today, we've asked you to include
all of your dry ingredients as well.
You have had five and a half minutes though.
So interesting choice.
You've gone for pre-grated cheese.
Definitely the most expensive way of buying it.
- I was conscious that I had to make sure
that I use up all the cheese.
Half of this is going in this dish.
Half the next dish, there'll be zero waste to the end.
- Nice.
- This is the simplest one of them all
because most of my prep was done "yesterday" with my slaw.
That's where a lot of the flavor's coming from.
The zingy-ness.
This is just make some burgers.
- Excellent.
- If I'm honest. The burger is very simple. Very plain.
And it's seasoning with the cheddar and the bacon.
But we know how much chilli and vinegar
and the like we've got going on in the slaw.
Kind of excited to try it.
- Cool.
- [Ben] Tell me when you're happy.
- Happy Ebbers.
- Wow.
- 19 and a half minutes to spare.
- Very nice. - 19!
- [Ben] Excellent job.
- Keep the timer going until he turns the hub off!
- Last one, Baz,
you've got some familiar looking ingredients
but also a couple of curve balls
over there to use up. Your 30 minutes starts now.
- Okay, final dish, spag bol.
So hob's on and kettle on.
And let's start chopping some onion.
- Spag bol made sense with the ingredients left.
Pork mince instead of the more traditional beef perhaps.
- You thought the last one is simple.
I think this one's even simpler mainly because
this is something that I make a lot at home.
I get bored with the same recipes every time.
It's just trying something different.
Change one of the proteins up for another.
Mix the vegetables up.
Add a few rogue ingredients as well.
This is the dish that actually gave me an outrageously
high cholesterol back in my student days.
I lived on high fat cheap pork mince and cheddar cheese.
- That'll do it.
- So now a little goes a long way.
- Going back to your roots.
- Yeah, love it.
The only thing I learned from last time
was don't try too hard.
Make things you make at home and you should be safe.
It's less about skill, more about familiarity
with the skills but then knowing how to share ingredients.
- He made it sound like he was talking to you.
- [Mike] Yeah. - What?
- If I had any advice to give you, Mike,
it would be stop trying so hard.
- We're worried about the spice levels
in your previous dishes based on your reaction to chilli.
And this one, if I'm honest, slightly worried about time
because a good bolognese needs a good amount of time
to cook out the onions unless you cheat
and use fried onions.
- Okay, good.
- Now I'm gonna start with my topping as well.
So taking my leftover muffin.
Ooh, I need these to cook and to get a little bit jammy.
- Good sweaty onions.
A combination of frying and keeping the steam in.
- You know what? Gonna do this separately.
- Yeah, go on, another pan.
- No, no, no, don't knock the pans.
There's method to the madness.
- He's one-upping you.
He's one upping you.
- So what I'm thinking with my tomato sauce, big onion base.
I'm then going to chuck in a load of garlic,
cook that out a little bit,
then my bacon add my olives, chilli,
then my tomato, then blend all together.
It's a really smooth sauce
with my slightly crispy pork hopefully.
And then my pasta as well.
- You've had a third of your time.
- And when shopping around I was cutting back
on a lot of the ingredients
'cause I went to quite an expensive shop.
But I did splash out on bucatini because
the rest is just very humble ingredients.
This needs to shine.
- So what's the difference?
- Bucatini? They're basically like pasta straws.
So they get a little hole
in the middle of them, therefore, you can get more...
- You can drink that water?
- Yeah.
- [Ben] Impossible to slurp up.
19 minutes.
The boys were asking whether you'd seasoned your pasta water
and I said I don't think he's seasoned anything yet.
- Nope. I've seasoned nothing.
- Onions, meat, breadcrumbs... - Previous dishes.
- is the only thing he's seasoned.
- You know what?
Genuinely, I'm cooking like I'm cooking at home.
I don't season anything as I cook at home
because I'm cooking for a toddler as well.
And I season everything at the end.
- You've had half your time
and it feels like this dish is coming along nicely.
Pork yet to be finished.
Pasta yet to be finished, but it's all on track.
- Ooh. - Oh?
- Well that's quite nice. - Oh nice.
- [Jamie] Oh, he's getting his swag back.
That was close.
- Didn't want to mention it at the time.
- Good.
- Oh there's a hot side of the oven there.
I had some wastage.
- I think your planning here has been
really good 'cause again you're sharing lots of ingredients.
I think your cooking has let you down today.
- What?!
- I'm guessing that ragu is gonna taste great
'cause you have got that 20% fat content
in the pork and the pasta's just chilling out in a bath.
- Right, that's all good. Come on, pasta.
- On the topic of a bit longer,
you still have 10 and a half minutes left if you need it.
- Cool, cool, cool, cool, cool, cool.
- [Ben] No rush.
I feel like it's a really lovely dish.
I'm conscious there's another a hundred grammes
of cheddar cheese gotta go somewhere.
- I'm not conscious of that. That's the best bit.
Italians are gonna hate me for this, but this is like
posh grub.
- You are 35.
- Just a nuance of crumbs. I think they're nice.
- I mean, it looks... - Silly?
- A mound of deliciousness.
- Pretty epic. Well done.
Oh, more fat.
- [Kush] That's veg oil.
- What? That's not so nice.
(clapping)
- I did want to ask that
when you poured it over your salad earlier.
Yeah that's-oh no! (laughs)
- Less of the clear as you go this time.
But six decent dishes.
Let's get into the sexy.
Much like episode one,
we definitely have three different meals,
two portions of each.
And you did it all well within the time.
Let's dig in.
Salad time. - Whoo!
- It's a nice balance of acidity, freshness.
Lots of obvious crunch.
The croutons are good.
I think that treacle bacon's lovely.
- Cool. - I think it's a great start
in terms of planning, shopping, cooking
not a lot of cooking to judge you on.
- Nope.
- It would've been nice if the bacon was a bit crispier.
- Yeah.
- But because of the treacle,
it's more chewy but it's very, very tasty.
- Flavours are fantastic, mate.
- Let's dig into this.
- Aren't you supposed to like hold it together and say,
"Look, it doesn't bind together with the cheese?"
- Quesadilla It might not be enough
cheese in them to actually stick anything together.
- Oh, that is unnecessary mate.
- No, there's plenty of cheese in this.
The salads are getting the same profiles
without the olives, the anchovies, and the bacon.
But instead you've got this whopping great big
cheesy pork burger.
There are no surprises there.
But the fact you did it as a midweek meal
in less than 10 minutes because two of the elements
you've planned the day before is clever cooking.
And then this mountain... Whoo!
- Stupid pasta, You can't suck it up.
It's got a hole in the middle.
I struggle to pinpoint what makes it stand out.
- But I think that's 'cause you blend it all together.
But I do think it is the olives and the anchovies.
It just gives it an oomph
that binds everything else together.
- But the breadcrumbs are really good.
- I'm happy with them but for me,
they're three comfortable midweek meals.
- I think had you have started with that one,
then done that with the leftover pork mince and then gone
"there's a bowl of everything left
at the end of the week,"
(censor beep) - He sussed me out.
(laughs) - I'd have gone-I think,
I think that's what always happens in this challenge.
The fact that you started with that
just changed the narrative.
Because what you were left with was this slaw
you did the day before,
The bacon you did the day before and it makes sense.
That's clever planning.
So you are gonna get a badge for that.
- Clever marketing. - Yes!
- If only in your deceptiveness.
(laughs)
- Your shopping, I think, was genuinely quite good.
Like Mike, you went for cheaper cups, pork mince
high in fat and bacon, which means it's more affordable.
I will give you a badge for that.
So two out of three. Do you get one for cooking?
I mean, you burnt some breadcrumbs.
You didn't cook that one at all, barely.
But I don't think I could fault any of the cooking.
Can I give you three?
I don't think any of them are hugely innovative.
But under the bracket of cooking
I think you've done a good job. Three badges.
- Well done.
- Oh, I was clutching there. Thank you, Ben.
And beyond that I will score each dish individually
and we'll see how that fares
against Mike's and Jamie's dish in the third part.
And part of the reason you got a good planning
and shopping mark and badge,
was 'cause there was very little leftover.
Well done.
Well done, Baz.
(clapping)
- Right, over to you in the comments.
How do you think Baz got on with his cooking?
Would you like to eat his three dishes?
- And if you are looking to cook midweek meals
that are delicious, designed by chefs
without having to do all the thinking
then check out our Sidekick app.
It's free for 30 days.
- Oh God, it's my turn.
- Yes! - No!
Come on Jamie.
Make it three for three.
These have been excellent.