(upbeat rock music)
- Hello, welcome to the channel.
- Now this is gonna be a little mini series,
three episodes for our three normals,
and they are going to battle it out
to create three amazing dishes, two portions of each,
from a single grocery shopping list of ingredients.
And we're only giving them £24 to spend.
Plus of course, as always, we want no food waste.
Not going to be easy.
Our normals have returned with some ingredients.
They picked names out of a cloche
to pick the order, Mike went first.
It was an interesting cook-off, then Barry.
- Zero waste.
- It is all still to play for, Jay.
Your 30 minutes for your first recipe starts now.
(bell dinging)
- Okay, right.
This recipe, I think, takes 40 minutes.
So, let's do it as quickly as we can.
- I already like this.
- Yeah, of course you do.
Right, I have one of those over there, that goes in there.
They're quite different sizes now. (chuckling)
Staying alive.
- I've never seen chicken change hands more.
- I'm sharing my chicken across two recipes.
- So what is it you are actually making in this dish?
- So the theme for my recipe pack is basically,
how many Italians can I offend?
- Nice. - Great.
- What we're going for is a cheat's chicken
balsamic, mozzarella, parma.
Chopped tomatoes.
- Chicken balsamic mozzarella parma?
The traditional method?
(laughing)
- Balsamic vinegar.
They didn't have any chicken stock cubes in the shop.
So, I'm making up with some chicken gravy granules instead.
That's gonna help thicken the sauce
whilst adding a chicken flavour.
A little bit of sugar to sweeten everything up, some salt.
- I'm liking the flair.
- Garlic.
- I'm liking the one tray all-in chicken going,
not searing off or getting any colour,
but actually it's just almost gonna poach and steam
in that liquid.
- Little bit of tomato puree.
And then also-
- What are you, wow.
- Cherry tomato.
This is so tomato-y.
- Trio of tomato, cherry, tined and paste.
- Is this the pinch point?
- It's just gotta get in the oven.
- The oven I've preheated to 230 degrees Celsius,
which is quite hot.
- He's getting massage-y,
which is why he's taken his wedding rings off.
Oh, what now?
- Mixed herbs.
- As a crumb on top or is that being mixed in?
- Probably mixed in.
- How many times can you touch a raw chicken breast?
- Only doing it with one hand.
Look, this other hand's clean.
- But you're still having to follow the other one
back to the bowl.
- How long have I got left?
- You have 23 minutes left.
- That can go into an oven for 22 minutes.
We should be alright.
Right. - Well done, mate.
- One panic done.
Let's do some mash potato, shall we?
- Oh!
- Now.
- He hasn't got time for that.
- Twenty minutes?
- Skin on mash because ain't nobody got time for peeling.
- Amen.
- There's a lot of flavour and a lot of fibre
and a lot of good stuff in the skins.
So as long as they're clean, why not?
- Boil.
I think I have 20 minutes to do nothing.
- But then two minutes to do everything.
- [Jamie] Flip the chicken.
Grate some mozzarella over the top.
- I need to use the grater more often.
- You think that's what let you down?
- [Jamie] Back in.
- You've only got five minutes left now.
- Spinach.
We can use half of it now,
half of it in another recipe later in the week.
What better water to blanch.
- Smart.
- And then, lovely hack.
- We've spoken many times about ingredients
that kind of have a dual purpose.
This is giving you the creaminess
but also the flavour.
- Mash that up.
- Two and a half minutes.
- Cool, peps.
- [Ben] Spinach going in.
One minute thirty.
- Hearty portions in the Spaff household.
- That's serving two.
- [Ben] 25 seconds.
- [Barry] Oh yeah.
- Cheese pull.
- I'm just gonna cut it.
- The cheese is stopping him from moving.
It's so funny.
There's cheese under the plate!
Mate, get it all in there!
- Quick, last 10 seconds
- [Barry] The other one, what's going on?
- I'm going!
It's a slotted spoon!
- Last five seconds.
Four, three.
- You're gonna waste it.
- Two, one.
Step away from what looks like an absolute feast.
- As I said, 40 minute recipe that one.
- Good job.
- Well done. - Nicely done.
- Looks great.
(upbeat music)
- [Ben] You ready to give us a second?
- [Jamie] We should give it a try, shouldn't we?
- Three, two, one, 30 minutes on the clock, off you go.
- I am making home fries with some chorizo flavouring
and onions and peppers.
- Nice.
- And I'm serving that with pizza baguettes.
So I'm starting by chopping up my chorizo
and I'm gonna get that cooking in a pan
to release some of the oils
I'm then gonna take the chorizo out,
leave the oils in there, and cook my potatoes in it.
- Remember in this mini series,
there are two skills badges up for grabs.
You have the planning badge,
which is all about how you are devising
and inspiring the dishes across the week
so you don't get bored, but with overlapping ingredients,
and the second one is your food waste badge.
- [Jamie] Oil, a bit of salt.
- [Ben] Season as we go.
Also an excellent lid.
- What a satisfying fit.
- Half an onion from yesterday.
Chop that up.
- Never have I had a mainly potato based dish
and thought, you know what this needs?.
A sandwich.
- [Ben] And this is why, genuinely, this mini series
is quite interesting,
'cause you've all gone and picked
very different ingredients,
but they all played to your individual styles
and approaches to cooking.
(indistinct)
- Very good dice of onion and the pepper, the same.
- Corner shop baguette.
That did not work the way I wanted it to.
Cream cheese from yesterday.
- Yeah.
- He's going for your jugular.
- Yeah, he is.
- I don't know if this is gonna work,
but it feels to me like it should.
- 16 minutes left, Jay, you're coming up to halfway.
- [Barry] Well, what's that?
Mystery tin.
- No, this is chopped tomatoes.
- What's that for?
- For my pizza.
I think I can use this, but I can't use all of it.
- Does it need it?
Whilst Barry had that kind of Turkish pepper running
through all of his dishes.
- Nearly did it.
- [Ben] Jamie's gone for tomato through all three of his.
- No, 'cause it's gonna have cherry tomatoes
in the third one.
- It can go back to your gravy granules for another day.
- Oh my word.
- [Barry] Oh yeah.
- [Ben] He's got his oven up nice and high.
Okay, Jay, eight minutes left.
- Eight minutes.
- Pizzas are in the oven.
- Looking yummy.
- My portions to feed two might feed three.
- The chicken was presumably the most expensive part.
- [Jamie] Yes.
- But the rest all look fairly equal.
- Pretty much, chorizo is actually fairly cheap,
balsamic vinegar was cheaper than I expected it to be.
(beep) out.
- Three and a half minutes on the clock.
- There's so much food.
- Sounding good, it's smelling good.
45 seconds.
- Last 25 seconds.
- Wow.
- You got five, four, three, two, one.
- That's a lot of food.
- Nicely done.
- Good job mate.
- Let's do two more.
Count me in Ebbers in Italian
- Three, two, one, go
- Right, chorizo.
The rest of this slimy basil, the rest of my bread.
An onion, some garlic, chicken, pepper.
- You just gonna take all of it.
- Cherry tomato, gherkins, I'll come onto that in a second.
Balsamic vinegar, store cupboard leftover.
I am making cheats Panzanella.
- Cheats Panzanella.
- He means, incorrect Panzanella.
- Yeah, basically, yeah.
- You're adding in by the looks of it, chicken and chorizo.
- I feel like you're missing one thing.
The nuance of garlic around the bowl, the mystery nuance.
- I didn't wanna start with a nuance,
because once you start, it's hard to stop.
- Could you could describe what the nuance
of garlic you're doing there and what it does.
- It adds an aroma and a flair.
So you just rub it on the inside of the bowl.
I'm gonna get it all up in the tomatoes as well.
- So you just rub it in the middle of everything?
- It's usually my first step in the method.
- I could keep it there
and use it for the chicken chorizo later but we'll see.
Another dice of pepper.
I make this at home quite a lot during the summer.
And this is gonna sound ridiculous,
'cause it'll end up being a massive portion.
I don't know, but it's quite a nice light summery meal.
They did not have capers in the little Sainsbury's.
So I went for the next best thing, gherkins.
I think if I dice them up small, you'll tell the difference
but it'll do a similar job.
- Less briny, but they've got almost a sweetness to them,
but probably a nicer crunch than a caper.
- Into the bowl.
- Do you think you can beat Barry?
- My biggest fear.
- Well, what about yourself?
- [Mike] That's sarcastic.
- [Barry] Yeah.
- Top water taking the edge off of the raw onion,
perfectly sliced and then nicely ripped.
21 minutes remaining.
They are caper size now.
I love the fact that your first dish
was heavy on balsamic with the tomato in that bake.
And you're using the balsamic here as well.
- [Mike] Getting massagy, going in with the good stuff.
- And this feels a little bit back to front.
'Cause obviously you've got raw chicken which needs cooking,
and this is just a side you throw together.
- [Barry] Yeah. - But by doing this first
and letting all those juices soak into the bread
absolutely onto a winner.
- Clingfilm it.
- Time check
- Don't lose the end.
- It's been four minutes since he got the cling film out.
- [Ben] 16 minutes left.
- Oh my goodness.
- Jay, you only have 16 minutes.
- Oh my goodness.
Honestly
- Would you like-
- This is what I needed.
No!
- [Ben] Would you like me to do it for you?
- Do not help him.
- No, yes.
And then use that really easy peeling
clingfilm to shake everything up.
Let that sit there.
Room temperature to...
A little bit of oil to get it going.
- Cool, calm and collected
with 13 minutes left on the clock.
- Let's do some chicken.
- This is gonna be a tough judging sequence.
It's gonna be tight.
- Even with Mike include. - No.
- It's gonna be tight at the top.
- Well done, look at that, look at that.
- Restraint.
Well, the damage has been done.
- What's that clove of garlic doing on the hob?
- Oh.
- [Barry] That's what nuances though, that's how you do it.
- Just put it near. - Yeah.
- In the facility of.
- [Mike] If you wanna waste it, then that's fine.
- [Ben] So the chicken colouring off
in the same pan with the oil.
You have five minutes remaining.
- There's really quite a lot in there boys.
- It's enough for four again, isn't it?
- Yeah, the chicken's gonna have an extra
garlicyness that I wasn't-
- Like a Bay leaf, you're gonna take it out
before you serve it, or is it just-
- Nothing like a Bay leaf, Ebbers,
you're gonna be able to taste that this was in here.
- Coming up to the final few minutes.
We always say buy the best that you can afford.
Today's budget was £24.
I think you've all got an amazing amount of food for that.
- Annoyingly, Jamie does what he always does.
He's gone big, it's the flavour.
It catches us out every time.
It's one in battles per pass.
Presentation I think I'm safe.
- You got a hundred seconds.
- Excellent, I'm going to give this garlic to the bin now.
It's done its job, peel off the cling film.
-It's easy to get off the bowl isn't it?
- There is so much.
- Last 40 seconds.
- [Mike] He can't see the colour red,
yet, it's clearly his favourite colour.
(all laughing)
- Last 10 seconds.
- Do a chorizo crumb.
Eight, seven, six, five, four, three, two, one.
- [Ben] Stop.
That is spectacular.
Lets get it in the sexies.
(upbeat music)
I don't think there could be six more Jamie Spafford
plates of food in front of us.
Should we start at this end?
Cheers.
- Cheers.
- The tanginess from tomato and balsamic is so good.
It just kind of makes you smile.
I think on its own, it would be too much
if it didn't have the mash to offset it,
but it's not designed like that.
It's designed to be with that mash
which is nice and creamy.
And this spinach is wonderful.
- Love that cream cheese hack.
- Could have done a bit more work
on your plating, but otherwise, great.
- Is it pizza time?
- Or is it chips time?
Those fries are great.
- Yeah.
All the individual parts of those home fries, cook so well.
Golden potatoes cooked through
but spinach only just.
Peppers still got a slight bite to them,
I really like that.
- I mean, I've called it baguette pizza,
but we could call it bruschetta, if we wanted to.
- With French baguette and Spanish chorizo.
- Yes. - Yeah.
- Oh, now we're talking, look at that.
I think it's a hell of a sandwich.
- [Mike] That really looks appealing.
- Last but not least, the light salad.
- This is a pants down panzanella.
- This is pants down panzanella.
- Quite some soggy ass bread, wow.
- There's tomato and chorizo on everything.
And they all taste different, completely different.
- Oh.
- It was like a waterfall chorizo oil at the end,
but there's not a puddle at the bottom.
That has been soaked into that bread
which is what makes it so damn delicious.
- Chicken's a bit chewy if I was gonna be all right (beep).
- No, that's fine.
- While the chicken is a little over,
I like that you've got over with the chorizo.
You could probably have got nine plates of food,
but in terms of flavour, they all more than deliver.
I need a moment to tot up the scores for Jay
and then we will compare them
to all three of you to find a winner.
And remember the winner takes home, both badges,
- Oh, whoa.
- The menu planning and the food waste badge.
20 points on offer for each of your dishes,
an additional 20 for the planning
and concepts and ideas of ingredient sharing
and a final 20 of execution.
How well you're actually cooking and plating.
- What does that equal Barry?
- About a hundred.
- You're gonna get a percentage score.
Mike, you went first
you had your steak ciabatta with caramelised onions
and that mayonaisy thing.
I gave it six out of 20.
The Turkey Milanese was by far your best dish,
balanced, delicious, wonderful.
And scored more than twice that with 14 points.
And then the jacket salad.
Also a bit confused, heavy on the Mayo
not much Turkey in your coronation mix
and a raw onion salad on the side got seven out of 20.
However, the planning and the concept of sharing ingredients
especially the eggs across the dishes was really smart.
So that got 13 points out of 20.
And execution, I don't think it was your day.
- None of it was my day.
- There was some overcooked bits.
There were some burnt bits.
There was a failed mayonnaise.
So, seven out 20, a total of 47%.
- That actually feels generous.
- Bass you're up next,
and you started with your chicken wrap thing,
gave that 16 out of 20.
Strong contender.
Butter been salad, absolutely nothing wrong with that.
14 out of 20 and the aubergine eggs Turkish in style,
in the bread bowl, best dish of the series, worth 17.
- Good.
- Well played mate, well played.
- Planning, gave you 16 out of 20
for all of those overlap and sharing ingredients
and yet three very different styles of food.
And execution, very good today, 15 out 20.
- Well done.
- Thank you.
- 78% bold.
- Wow.
- Which means it was all to play for, for Jay.
Jamie began with his tomato balsamic chicken
one baked tray thing, which was lovely with the cream cheese
and spinach mash, solid at 15 out of 20.
Your home fries with all the added extras
and then the pizza, 14 out 20.
And to finish off the panzanella,
really full on flavours,
super simple as a nice midweek finish,
similar kind of ingredients and flavours.
Also 14 out of 20.
You're planning, not much left at the end.
In fact, if anything, a few bits
that would've gone in the store cupboard,
15 out of 20.
Execution was strong, it all tasted great.
Seasoning was brilliant.
Plating, somewhat let you down.
- That is the first time that has ever happened.
- Which we've given you a score
of 13 outta 20.
Doing the maths, 78% to beat,
and you scored 71%.
Barry takes it with seven points.
(all applauding)
- Well played. - Well played, well played.
- And takes both skills badges.
- And that's why I (beep) hate him.
You deserved it.
And now you've ruined it.
Nice to have a day out, get outta the house.
- What are you doing?
- Baz you're also taking home, both of the skills badges.
- [Barry] Oh yeah!
- Which puts the leaderboard like this.
- [Mike] Ah.
- [Ben] Certainly not an easy challenge.
I think we all go back
to our same favourites every time when we get stuck
in a bit of a rut, but that is all the thinking
that goes into our Sidekick App,
every single week, brand new ideas
that use one grocery shopping list
and combine it into three amazing dishes,
two portions of each and all for less than 24.
- Are there any mayonnaise jacket potatoes on that?
(beep)
- How have you done that?
It goes off a play here, just full circle.
- Dinner equals theatre.