- Today we're challenging our normal home cooks
to prepare dishes from a single grocery shop.
Now what we are looking for is three dishes,
two portions of each, and absolutely no fresh food waste.
We've given them a list of ingredients to buy
but we will also let them have access
to some basic store cupboard ingredients.
Now myself and the chefs here
have already turned the very same ingredients
into a recipe pack on our Sidekick app.
So we know it can be done,
but will be very interesting to see what the normals cook.
(upbeat music)
- I can only see like two hero ingredients
which I can base two dishes around.
- I know this is the problem with this.
It always just ends up making us look stupid.
- It's not hard.
- [Mike] This section is an ad, but to be clear,
no one's been paid for this.
It's a collaboration with Gopuff to share some tech recipes
and discounts to hopefully spread the word a little further.
- So we are ordering our ingredients,
and we're using the Gopuff app, which is really cool
because we are teaming up and working with Gopuff
to find and test ways to make shopping easier
for our Sidekick users.
- Yeah, they basically deliver groceries
to your door in minutes.
So I've added- - Fish sauce.
- [Barry] Chicken thighs.
- [Both] Chicken thighs.
- Thai curry paste.
And within the Sidekick app there are now Gopuff buttons
where you can get a coupon for
10 pounds of four orders with them.
Plus they're gonna take some of our top recipes
and recipe packs and put them over on their app
so you can automatically add all the ingredients.
- That's been ordered. (cash register dings)
- Well done.
Now we've just gotta cook 'em (laughing).
- Oh no, that was the easy bit.
- I know.
- [Ben] All right, boys, ingredients in front of you.
Put your thinking caps on.
- That literally has it written on the front of it.
- Yeah. - So, surely.
- But then, two thighs is a portion.
- Yeah, yeah.
- Yeah, so that's one portion.
But does it go there?
Because we drastically running out of ingredients already.
- I'll have this.
I can do that, that, that, which leaves us that (laughing).
- We'll give you an hour because there's two of you.
It's essentially two hours.
And if you spend more than two hours
cooking up three dishes, we've got a problem.
This is quick, simple midweek cooking.
- We can do this, we can do this.
- I reckon I can get my first dish done in 10 minutes.
(upbeat music)
- Season the other side.
- Barry, what you thinking?
- So I saw white beans and I thought white bean hummus.
Missing a few key ingredients like tahini.
But I can get something pretty delicious.
Then crispy chorizo and then I'm gonna char off
some spring onions and some feta to sprinkle on top as well.
So really simple warming salad.
I dunno what it is, but it'll be delicious.
- Mike, I feel like you're in your comfort zone.
You love a Thai chicken curry,
and you've got all the ingredients for exactly that.
- Yeah, I think it's really simple.
I think it's cook off the chicken, fry off the curry paste.
I've got coconut milk, I've got fish sauce to season with.
Lime, soy, I've gotta bulk it out with some rice.
Looking at this though, I'm worried that there's no veg
in this Thai dish.
Might need to nick half a pepper and half a courgette maybe
because at the moment it's carb and protein heavy.
- Mike? - Hello, mate.
- So we've got quite a lot of herbs to use.
For this dish, I was thinking smothering it
in mint and coriander.
Wouldn't a green hummus be really cool?
- Oh, mate.
- Must have been the coriander and the mint in the hummus.
- I know what you're thinking.
A green hummus would look really cool.
My question is, is it gonna taste really cool?
- Yeah, but you've already confirmed
that it's gonna look cool.
So we are moving forward with that.
I've got my beans, salt, raw garlic, olive oil, blend.
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(upbeat music)
- [Mike] Two of those.
- [Barry] Spring onions going in.
Should have got a bigger pan.
Like half a feta on this first one?
- Yeah, sure.
Frying off the green curry paste.
- I'm getting a plate.
- Peppers, things looking good.
Okay, you gotta really think about this second dish.
(upbeat music continues)
- [Barry] I might need some chicken, mate.
There's not much proportion here
if I'm gonna be honest of you (chuckles).
- Barry's looks like a lovely dish.
- [Mike] So let's season this.
- [Ben] So you've got two plates plated up.
- Nicely done, mate.
Does it taste good?
- We'll find out.
- Well haven't you tasted as you go?
- I've got a blocked up nose, I can't tell.
- [Mike] Oh no.
- I think balance wise I'm happy.
I'm not happy with the portion sizes, if I'm honest.
What do you think of this third dish?
- Once that's cooked- - Yeah.
- take half of it and then fry off in some oil,
the chorizo, tomato paste and then put the rice in there
and coat it in all those flavours.
- Oh right, so mix it into it.
- Yeah. - Okay.
- Yeah, that's pretty much done.
We just keep it warm and moist.
- You've now had 20 minutes, you're one dish done.
Your second dish is nearly done,
and your third dish is just beginning.
Impressive.
(upbeat music continues)
- Coconut milk.
Proper stuff as well.
Lovely.
Okay, so I'm now seasoning this.
So I'm now adding fish sauce with a little bit of soy sauce.
I'm just gonna play around with that and the lime juice
until the seasoning is correct.
- For this third dish, we're essentially going for the
bungle the leftover ingredients into a pan
and see what happens approach.
I've got courgettes, peppers,
spring onions, garlic, chorizo, frying off in a hot pan,
tomato paste going in to to cook out,
and then toss that in our cooked rice
and finish it without a little feta cheese and herbs.
- Yeah.
- Not dissimilar to a Basque style rice dish,
so northern Spain.
(upbeat music)
- Oh, a bit more lime. - Needs more zing.
Yes, chef.
I agree with Baz that citrusy zinginess is needed.
So I've just grated in a little bit of garlic at the end
so the heat will take the edge off.
But hopefully, that will just add
with additional lime juice, a bit of that fresh zing.
- As soon your rice is ready, mate.
I'm done here.
- Let's have a look at this rice.
Here we go.
- Looks pretty good on the rice front.
Individual grains fluffed up.
- In, in, in!
- Now there's lots of dishes the world over
from sort of jambalayas, risottos, paellas,
where the rice is cooked from raw in the dish.
What you've done there is cook it separate
and then toss it through.
Keeps life easy.
- I've gone heavy on the feta here
'cause I've gotta use it all up.
(upbeat music continues)
- Can I have some of your coriander to chuck on that?
- Oh, please.
I've got some left. - There's a lot here.
- What are you gonna do with your leftovers?
- We're gonna wrap it in kitchen roll,
a damp kitchen roll and put it in the fridge.
- And use it in the next two days.
- Yep, for up to two days.
- Or, blend it up into relatively hot oil
and keep it for about a month.
- [Barry] Fresh herbs make such a difference.
- I think that's one of the best attempts at this
that we've ever had.
- Nicely done.
Right, let's get into the sexies, and then I want a taste.
(funky music)
Boys, what a job.
I think there's a nice bit of variety here.
And you used up all of the fresh ingredients.
So now let's just what it tastes like.
Very creamy from coconut.
The balance of salt and acid,
and personally the way I like it.
Slight bite on the veg still, which I think is good.
That's a really nice balanced dish.
Day two, you went with something a bit lighter?
- Yeah, no.
We went big.
Let's rein it back a little bit.
- It looks good.
I like the idea before I've even tasted it.
I think typically you might want a bit more
of the pulse- - More beans, yeah.
- or to serve it with some bread or something.
Cheers. - Cheers.
- You've gotta like coriander
'cause that is big on coriander.
But I do.
I really do.
And the cannellini bean gives you a body to it.
It's all quite similar texture.
- Yeah.
It's not what I was expecting if I'm honest.
(funky music continues)
Oh, I prefer that one to that one.
- You went heavy on smoked paprika.
- Yeah.
- It's delicious because of it.
And again, if you piled half of that onto a plate
it's another big hefty generous portion,
but it's lots of veg in it.
It's nicely balanced, nutritionally.
Miles ahead of the grocery shop challenges
we did a year ago.
However, do you wanna see what the food team
would've done with the same ingredients?
- However, however.
- Go on, Ebbers.
- Yeah, we've got high expectations.
- This is gonna be much the same flavours,
obviously, that you've done.
Hopefully, a few more hacks to get you there easier.
I'm gonna start with a one-tray bake.
(upbeat music)
Cut the pepper exactly the same as you did, minimal waste.
- Chef. - Nailed it.
- Thanks.
- The other thing to do at the start of any recipe
is to make sure you are preheating
and boiling a kettle if needed.
So oven on and put a kettle on.
The whole pepper going into this dish.
- Okay.
- Half of the spring onions.
In fact there's the one dish.
Let's put 'em in there.
- What we, okay, right. - Okay.
- Chicken now?
- Two chicken thighs.
Depending on where you get your chicken from,
it may or may not come with skin.
We don't actually want the skin for this dish.
Now whilst you cooked this skin side down,
and got a nice crispy golden skin, you don't want it
'cause of our method of cooking in this instance.
But to take it off, render it down in a pan very slow
with some oil and you get amazing chicken fat scented oil
that you can cook other dishes in.
It's great for a stir fry.
And again, when you buy your chicken thighs,
often they'll come skinless, boneless.
But if it come with a bone, just cutting around that
to take the bone out.
Taking your time so you don't lose
too much meat in the process.
All the chicken cut into bite-sized pieces,
it means what you get is, I'm not gonna do the maths but,
20, 24 little tiny pieces, which means you kind of get
a bit of chicken with every mouthful,
even though it's only two chicken thighs.
- So you spread the flavour further.
- Absolutely. - Brilliant, brilliant.
- Smoked paprika, a tablespoon, a teaspoon of dried oregano,
a teaspoon of chilli flakes,
and then 1/2 a teaspoon of cinnamon.
(upbeat music continues)
Chicken stock cube, two tablespoons of oil, one, two.
- Is he seasoning it now?
- Season that.
And then dry store orzo.
- I didn't see that coming. - What?
- I'm gonna weigh it into our one-pot cook.
That's it.
I'm going to mix all of that together
to get all of those spices and oil and stock to combine.
(upbeat music continues)
500 mil of water.
You absolutely can do it on the hob with a lid.
This is a super easy tin foil version.
That goes into an oven for 15 minutes at 210
at which point you whip off the tin foil
and cook it for another 15 minutes.
- Okay.
- So it's about half an hour of cooking,
but in one pot, completely passive time.
All you've got to do in that time
is get rid of raw chicken and pick some mint.
- That's annoyingly simple.
And now he's done it really flipping obvious.
- So while that one's cooking off-
- Yep. - Let's do the second one,
even more familiar to your dish.
We're gonna do the Thai chicken,
and we're doing it all in one pot.
'Cause you use three, one to make your sauce,
one to cook your chicken, one to cook your rice.
I'm gonna do it all in one pot.
- How's he gonna do this?
- [Barry] If he uses all the same ingredients-
- [Both] And makes it taste better.
- I'm gonna be gutted, and we know that's gonna happen.
- Yeah, yeah.
- What we need is 150 grammes of basmati rice, unwashed.
It's going in there with a full tin of coconut milk.
We're gonna season it up in the pan
with a tablespoon of Thai paste,
and a tablespoon of fish sauce,
and just 200 mil of water.
Combine it all together and then put it onto a heat
to bring it up to a boil.
And in that time you can prep the other ingredients.
The only thing you need, generous pinch of salt.
- That's sugar.
- No it's not. (Barry and Mike laughing)
(upbeat music)
So this time pretty much just quartering each thigh
so they're much chunkier pieces.
And we're going in with one large or two small courgettes.
It will depend on how they arrive.
You're looking for about 340 grammes worth.
And I would say the best way to cut a courgette
is to make it as square as possible first and then go along.
Now this mixture is just starting to come to a simmer.
So now we're gonna go in with the chicken thigh,
which is essentially gonna half poach, half steam
inside of this pan because we are gonna put the lid on top
along with all of this courgette.
And it's a vegetable that loves to be steamed
because it is a very delicate summer vegetable.
- See I've poached chicken in Thai curry style sauces
just like this all the time.
Never, ever, ever- - With the rice.
- done it with the rice. - No.
- Now the lid goes on so that it does steam
and that goes into an oven until it's cooked, 15 minutes.
It might take 20.
What you're looking for is to be able to see
the grains of rice on top
because the milk has been absorbed.
It will depend on the size of your courgettes
'cause there's a lot of water in courgettes.
(upbeat music continues)
So 15 or 20 minutes.
And in that time, clear down raw chicken, quarter a lime,
and get ready to prep all your coriander,
make sure it's washed and clean, and half of your mint.
- And that's it?
You just- - That's it.
- It's almost, it's getting annoying now.
- Yeah, it's good though.
It is good.
(upbeat music continues)
- So this last dish is a bit of a fusion thing.
We've taken the inspiration of something like a minestrone,
which has got pasta, it's got cured pork in it.
It's got vegetables in it,
often it's got beans or lentils in it
around a kind of tomatoy broth.
And that's what we are doing but with chorizo.
- So you're using the beans and the pasta in this dish.
- Yep.
Start to render out the fat from the chorizo.
The spring onions can go in as well.
Garlic going in.
So what I've done is I've cut a hole
just small enough to get the liquid out
so that I'm not having to use a colander
and an extra bowl like Baz did.
So it's all about building this dish.
While you are chopping up the chorizo and that sweating off
you can do the spring onions, add that.
Once that's sweating off, you can add in the garlic.
Give it a little time 'til you can smell that garlic
and then in with tomato paste, just a tablespoon.
Topped it, always cooked tomato paste out
before adding in too much more liquid.
At the moment, that's mostly oil and tomato paste.
And then there's really only a couple more ingredients
going into this.
The tin of beans that you guys had, or carton,
and some pasta.
'Cause it's minestrone and that combination of lentils,
pulses, and pasta in lots of lovely flavours and broth
is what we're looking for.
Because there's lots of beans in there,
we're only going with 150 grammes of pasta for two portions.
So I'd normally say it's about 100 grammes per portion.
But you don't need all that
'cause you've also got the beans.
And then no exact science,
'cause this is kind of a brothy-soupy thing,
but you want enough water to go
about three centimetres above the ingredients in the pan.
It's gonna bubble away for about 12 minutes
until that past is cooked.
And then we're gonna serve it up
with the other half of the feta on top.
The Greek orzo dish you can see is saucy-
- Oh, it's silky. - It's silky.
This is actually incredible to eat now for dinner.
But because of the flavours,
it holds really well as leftovers the next day as well.
So all I'm gonna do is crumble over half of our feta
and finish off with half of our mint.
That is the first one-pot winner.
The second one, be careful 'cause the pan handle
is obviously scorchingly hot.
It's been in the oven.
But again, an absolute one-pot wonder.
And what you'll see is every grain is beautifully cooked
but it absorbs that creamy, creamy coconut.
So it's not super fluffy.
It's got that kind of creaminess of the coconut
once it's all mixed in.
Onto that, we're gonna add our entire bag of coriander.
(Mike exclaims) But we don't chop it up
because then every mouthfuls the same.
By doing it like this, as you eat it,
every mouthful gets different strands going through.
And what's really important to balance it out is our lime,
which people can squeeze over the top.
That is our one-pot wonder two.
- And now he's got a soup and a half a block of feta.
- Oh, and the mint.
- Oh, mint goes on the-
- Yeah. - Okay.
- It would typically be timing if you had the luxury,
but in this instance this works really well.
Now that our pasta is cooked,
one more thing to add into this.
About a teaspoon of cider vinegar
and about a teaspoon of sugar.
And what that does is create like a gastrique,
which is a very French term for caramelised vinegar.
This is 100% cheating 'cause we're not caramelising it,
but we are adding the sugar and the vinegar
into a tomato sauce and it just lifts the whole thing.
And then we can ladle that into our bowls,
chorizo, pasta, beans and lots of broth.
It's a hearty, hearty soup.
And we finish it with the rest of our feta.
- [Barry] I mean it's barely a soup, is it really?
- It's not.
It's so much better than a soup.
- It's a pasta dish with a hint of soup.
- [Mike] A feta-strone.
- It's quite good. - Yeah.
(upbeat music)
- These ingredients all go into the store cupboard.
So cider vinegar, tomato paste, garlic, some spices,
orzo, basmati.
That's what's left over from the packs we bought,
which means you can cook the same dishes next time
for a fraction of the price.
(jazzy music)
Cheers.
- Cheers, boys. - Cheers.
- Oh, that's a winner.
- Really soft chicken 'cause it's kind of poached-steamed.
And then every mouthful's slightly different
as you get more mint, more coriander, a chuck of courgette.
- Wow, that is delicious.
Eat that forever.
Right, reset. (Barry shivers)
(Clearing throat) Impress us.
(jazzy music continues)
- So much flavour.
- That is incredible.
That is so intense with spice.
Like, not heat spice, spice flavour, spicing.
- You pick out that tiny pinch of cinnamon in there,
which is just giving that slight sort of
warmth to it. - Yep.
- White bean minestrone-esque thing
but with feta and chorizo.
Even that broth- - You need the feta don't you?
- Even that broth- - As soon as you get the feta
it just gives it a new dimension.
- Three one-pot dishes and all from very different countries
and kind of a fusion one at the end.
- Yeah. - But they're all
very different in flavour profile.
- That's a lot of food and no washing up.
- Very little.
Like a chopping board and knife each time.
The rest all happens in a pot.
- It's seriously impressive.
But let's not take away from the fact that-
- [Both] We did a really good job!
- You did the best grocery shop challenge I've ever seen.
Maybe Jamie should (laughing)...
(all laughing)
- Should go on holiday more often.
- We understand that not everyone thinks like a chef.
We're weird people.
And that's why we've done all the hard work for you.
We've taken hundreds of recipes and put them into bundles
that does all the clever thinking for you.
Add that into the smart technology,
and basically you can cook like this at home
and it's free for you to try for 30 days
if you get the Sidekick app.
- And make sure you check out the Gopuff buttons
on the Sidekick app and grab the coupon code SIDEKICK40
to get 10 pounds off four orders.