(upbeat music) (people chattering)
- These are mystery ingredients.
- We're supposed to know these things.
I dunno what these are.
- I would have no idea what to do with the marigolds.
- [Both] No.
- No idea.
Those were purple, and now they're green. Ta-da.
- You should have just sliced those and thrown them in.
- I might need another minute.
- Last two minutes.
(Mike babbling)
(upbeat music)
- Boys, today's theme is seasonal produce.
Open the box.
- Which season?
(Mike laughing)
- Chard.
- [Jamie] Plums and dandelions.
- Marigolds.
- [Mike] Parma ham, new potatoes or salad potatoes.
They are like beans, but pink edamame beans.
(Jamie laughing)
- [Ben] They are in the bean family,
they look like magic beans.
They are borlotti beans.
- And these are black-lotti beans?
- And they are purple
long beans. - They are gone-off-y beans.
Anchovy fillets .
- Courgette.
- Cucumber.
- Oh!
- [Ben] This is like nursery school stuff.
- We're supposed to know these things.
I dunno what these are.
- [Ben] You've got yellow and green ones,
they are patty pan.
We've got the same ingredients again.
So you can use as much or as little
of any of those as you like,
but we would like you to use
at least three different ingredients
from the box to create dinner,
however you define that, in 40 minutes.
Let's get you ready.
You're 40 minutes start in 3, 2, 1, go!
- [Both] No.
- No idea, no idea. - No, no.
- [Ben] So for context,
this is a very, very seasonal mystery box.
Everything was grown in the allotment.
- Who's allotment?
- Mine.
- [Mike] Oh, good.
Because we all know that when Ben talks about his allotment,
paint watches him dry.
(Jamie laughing)
I've sliced one of these pain au chocolats up.
- Right, has it helped? - That's a patty pan.
- I don't know.
- You've made a patty out of it.
Courgette-y.
Well, not courgette-y,
but it is courgette-ish. Yeah. - Aubergine?
- Are you eating the skin? - Doesn't have a huge amount,
a huge amount of flavour.
- It would benefit from being cooked,
but like courgette, you could absolutely ribbon it
and serve it raw with a dressing.
But treat it like courgette,
it's just that it's got an interesting colour and shape.
- [Mike] Right, so the kettle that I just boiled.
Right. Okay, cool.
You're being like that, are ya? Nice.
(upbeat music)
- I think I'm going to do a fresh, zesty pasta dish.
Using two different
types of beans. - Pasta. Pasta
He's from Hertfordshire. Pasta.
- The patty pan, with a base of garlic.
Lots of lemon juice and a grate of haloumi.
- Great. Sounds good.
Heads up on the beans,
you might wanna treat the two differently.
- Ooh.
- [Ben] The purple ones are like green beans.
Could be eaten raw, blanched, roasted
or fried into a pakora or fritters.
Whereas the borlotti beans,
you would want to shell and cook more like broad beans.
- I was gonna do that to both.
But I can cook these, like--
- You can snack on those.
Honestly, you can just snack on those.
(bean crunching)
- Oh they are nice.
- They're pretty nice.
- [Ben] So the great thing about rainbow chard
is leaf and stem are both delicious and edible,
but as you're doing, you might wanna treat them differently.
'Cause the stems will take a little bit longer to cook.
But that's where your beautiful colour comes from.
(rock music)
(chopping vegetables)
I'd go through the middle
and then put it on its flattest side
and maybe cut that into like quarters or thirds
in at the angle.
So they're all roughly the same shape.
You've kept it shape. Yeah.
- [Jamie] That kind of thing?
- [Ben] If you've got particularly big patty pan,
you could hollow them out and stuff them
like you might a courgette or a marrow,
but actually just sauted, grilled, barbecued,
absolutely delicious.
I'm excited you've both gone for borlotti beans.
Wonderful in like a light minestrone soup,
which you could then pack out
with loads of other seasonal veg, a bit of parma ham.
(music continues)
- [Mike] I'm thinking of doing a borlotti, purple bean,
soy and lime salad, mixing that together.
So lots different flavours, some sort of potato based thing.
I'm going to fry my patty pan in sesame oil.
So I'm, I'm trying to get these
sort of like Asian flavours,
but not overpowering the seasonality of the nice dishes.
- Sounds great.
(rockabilly music)
- [Jamie] Right, I got my patty pan
frying in some olive oil, bit of salt.
Wanna get some colour on that.
Once we've got some colour on that,
I'm also gonna hit it with some garlic
and the borlotti beans.
- Suggestion.
Borlotti beans probably take 10 to 15 minutes of boiling.
So you might wanna put those in with the pasta.
(music continuing)
These are mystery ingredients.
And today there is a chef skills
challenge badge up for grabs.
- [Jamie] Oh, of course there is.
(Jamie mock crying)
- We're talking about creativity
when it comes to seasonality.
So that is a combination of using the seasonal veg
and making them taste great,
celebrating what's good about those seasonal veg.
Their flavours, their textures, their shapes,
but also using them in situ,
in a way that's not gonna overpower them.
- Does that make it better or worse?
- I don't know, mate.
(water bubbling)
(upbeat music)
So I'm blanching my purple beans.
Into boiling water, outta boiling water.
'Cause you can eat them raw.
- You got 14 minutes left.
(upbeat music)
- [Mike] Those were purple.
I probably left them in the hot water too long.
And now they're green. Ta-da.
- [Ben] They'll still taste great.
So long as you haven't lost the texture.
You don't want mushy, soft, squidgy beans.
(upbeat music)
That's now, oh it's a lovely hot pan.
It's now a very hot pan.
The wine will help to bring it down.
So whilst borlotti beans are fiddly to shell,
I think with an ingredient like that,
what I might have done was a quick braise
in white wine and stock,
could have put some of the parma ham in there
to give you that kind of same sort of minestrone vibe.
And then you can finish that with some sauteed patty pan
and some spring greens.
Alternatively like a purple bean pakora.
With like a raita.
You've got the cucumber there.
- [Jamie] Chard.
Pasta's done.
It's gonna come into here.
- Have you tried those borlotti beans?
- [Jamie] I've not tried them yet.
- [Mike] Ebbers.
- They might need another minute.
(Mike and Jamie giggling)
Oh, no.
Ebbers, they're done.
They'll be fine.
- [Ben] Yep, if you say so.
- So, butter's gone in. I've parboiled my potato.
I'm gonna basically finish them off in butter and miso.
- [Ben] Very nice.
This going to be like a warm potato salad,
is that your thinking?
- Well, I'm thinking-- - Or just warm potato side?
- Yeah, lots of little sides basically.
- [Ben] Grating haloumi. Unusual.
The good thing about haloumi
is you can slice it and char it or grill it.
- [Jamie] So this is the bit,
that's a bit more like the recipe pack.
And actually the texture that you get from the haloumi
as it melts into the pasta,
it kind of turns it into the sauce.
With the pasta water, with the lemon juice.
- Yep. Really lovely.
(upbeat music)
We got five minutes.
Jay's already got his in the bowl.
Happy with it?
- [Jamie] I'm happy with it as a dish.
If I'd known what I was making beforehand
it would've taken 15 minutes, not thirty.
(electronic music)
- Because you got time to spare Jay,
just a couple of things to pick up on.
- Yes.
- You cut the rainbow bit out of the rainbow chard.
- I know, but I just needed the leaves to wilt down.
- You should have just sliced those
and thrown them in with the patty pan
to cook down as well because otherwise you've just grown it
and you're just gonna put it in the bin.
- No, I'm not.
- [Ben] Are you not?
- Because no, I have a friend
who knows exactly what to do with this.
And when Barry gets back from holiday
he'll love to cook with it.
- Fine.
Last two minutes.
Neither of you chose to use the anchovies, the parma ham,
the cucumber, the plums, or the marigolds.
- I would have no idea what to do with the marigolds.
- To be perfectly honest, it's more a garnish
and it may or may not suit the dish you've done.
Your dish, probably not.
- [Mike] I have no idea how I'm gonna plate this
and make it look good.
'Cause that looks terrible.
So maybe I'm just gonna go pure plate
- [Ben] Last 60 seconds.
(electronic music)
(Mike babbling)
- Sesame seeds!
(Jamie yelling)
- [Ben] 5, 4, 3, 2, 1.
(buzzer blaring)
Bit of carnage in the kitchen.
But what we have got is two dinners of seasonal produce.
(electronic music)
(upbeat music)
- That was an experience, wasn't it?
- Happy with your efforts?
- Ish.
- [Jamie] Yeah.
- [Ben] What have you got?
- So, I have sesame fried patty pan.
I have a garlic, soy and lemon
borlotti bean, chard and green bean salad
with miso butter potatoes.
- [Ben] I like it 'cause they're all leaning on each other
in a flavour profile.
And yet they're all very separate dishes
that could be plated as you have.
Or they could be like sharing plates
to put out for like a barbecue or something
in the summer as well.
Like it.
- I made a pan fried patty pan,
chard, borlotti bean pasta brothy thing
with some grated haloumi through it.
Cheers.
- [Mike] Cheers.
- [Ben] What I'm impressed on both accounts
is you've picked up ingredients
you didn't know how to cook with and you've adapted
and created something that is more familiar.
And it's delicious.
I was worried for your patty pan
'cause I thought they were overcooked
but actually they have still got a slight bite to them,
As have the potatoes.
- The potatoes are fantastic.
- And that, your borlotti beans are cooked,
so is everything else,
in a really garlicy delicious way.
- I'm okay with it.
As with all of these things,
I would do things a lot different now.
But considering the challenge, I'm okay with that.
- It's one of those things of working backwards
and going, "I want you to make this plate."
Well, now I'll do it in a completely different way.
- Yeah. I could do some clever things, I think.
- Super tasty.
It's all cooked pretty well.
I think your potatoes could have had another minute
but I mean we're really picking.
I think it perhaps doesn't look as inviting as it tastes,
but on the whole super, super good.
Even the beans, although they've lost their purple colour,
remain crunchy.
You'd definitely go about it a different way
if you did it again.
But that is a super tasty plate of food.
(upbeat music) Yeah.
- It's a happy dance
- That was a happy bounce.
- Ooh, I got a happy dance.
- Ah, when it's chunky
it tastes completely different, doesn't it?
That's really nice.
- I think the patty pan is brilliant.
And I think it is the standout part of that dish.
Everything else is cooked pretty well,
perhaps except for the beans,
which are definitely a few minutes under.
But as a dish, super vibrant, super citrusy,
garlicy, it screams summer.
And I'd happily tuck into a bowl of that.
Two choices to make.
One, who if anyone gets the badge, or badges.
And two, who's our mystery box winner.
I spent weeks growing a whole bunch of this,
brought you a mystery box of ingredients.
And I think in both cases, you've done that justice.
They are delicious plates of food.
Little things we can improve on for next time.
But given some of these ingredients
you've never cooked with before,
both are deserved of a seasonal badge.
- Well done, well done.
- Well done.
- That just keeps me on like, the same pegging.
That's so annoying.
- [Ben] But there has to be a winner for mystery box.
Whilst it is the least visually impressive,
Mike takes the win because that is delicious.
And I think all those ingredients are stand out brilliant.
- Thanks, Ebbers.
- Question for you guys, though.
Were any of those ingredients in the mystery box new to you
and what would you have done with them?
Comment down below?
(electronic music)
- Did you try my cucumber?
Try my cucumber.
- [Mike] I've had better.
- Uh, do we need any other--
(Jamie coughing)
(Mike laughing)
Love you too, Jay.