Best Home Cook episode 1

Best Home Cook episode 1 – “The ‘Best Home Cook’ series is back, reinvigorated with brand new, state-of-the-art kitchens, introducing more challenging culinary hurdles and leading up to an exhilarating, tension-filled finale each week. This season welcomes a fresh face to the esteemed judging panel—Angela Hartnett, a chef of Michelin-star caliber, joins forces with the doyenne of domestic cuisine, Mary Berry, and produce connoisseur Chris Bavin.

Under the charming and witty guidance of host Claudia Winkleman, ten prodigiously talented home cooks are thrust into the culinary fray, embarking on the ultimate cooking showdown. Living under one roof, these cooks will not only share their living spaces but also compete in a series of high-stakes cooking challenges, all under the discerning eyes of our esteemed trio of judges.

Week by week, our contestants are tasked with two distinctive challenges designed to test the breadth and depth of their culinary skills. Mary Berry presents the ‘ultimate’ challenge, urging the cooks to conjure up exceptional dishes that are fit for significant occasions, thus setting the stage for culinary masterpieces that tell a story or evoke a memory.

On the other hand, Chris Bavin throws down the gauntlet with his notoriously difficult ‘rustle up’ challenge. Here, contestants are given a star ingredient and just one hour on the clock to whip up a mid-week culinary wonder that could easily grace the pages of a gourmet magazine. Yet, it’s not just about surviving these challenges; it’s about standing out. Those who fail to leave a mark with their culinary creations will find themselves facing Angela Hartnett’s formidable eliminator round. In this nail-biting showdown, cooks go head-to-head, meticulously following one of Angela’s recipes to the letter. Precision, creativity, and resilience are the keys to survival here.

In the premiere episode of this electrifying season, Mary lays down the gauntlet with a challenge that transports the contestants to the heart of Italy – the task to craft the ultimate Italian pasta dinner. It’s an invitation to explore the rich tapestry of Italian cuisine, urging our cooks to infuse traditional dishes with their unique flair and imagination. Meanwhile, Chris sets the bar high with a challenge that centers around a singular piece of fruit. This task is not just about showcasing the fruit but transforming it into a culinary masterpiece that highlights its flavor, texture, and versatility in surprising and innovative ways.

Best Home Cook episode 1

‘Best Home Cook’ episode 1 is more than just a cooking competition; it’s a journey into the heart of what it means to create food that warms the soul, challenges the mind, and delights the senses. With every chop, stir, and simmer, our home cooks not only vie for culinary supremacy but also embark on a personal journey of growth, discovery, and passion for the art of cooking. As they navigate through the highs and lows of the competition, friendships will be forged, skills will be honed, and only the most resilient and imaginative cooks will rise to the top.

As viewers, we’re invited to join this journey, to be inspired by the creativity, dedication, and love poured into every dish. ‘Best Home Cook’ is not just about finding the best among a group of cooks; it’s about celebrating the joy of cooking and the incredible stories that unfold in the kitchen. So, tune in, be inspired, and maybe even discover the hidden home cook within you.”

Best Home Cook episode 1 recipes:

Fish cakes with parsley sauce

This timeless recipe for classic cod fish cakes accompanied by a creamy parsley sauce offers a delightful culinary experience, perfect for an elegant dinner for one or a light, refreshing lunch shared between two. The succulent, flaky texture of the cod combines exquisitely with the aromatic, silky smooth parsley sauce, creating a dish that’s both comforting and sophisticated. To complete this gastronomic delight, serve it alongside gently wilted spinach, which adds a touch of green freshness to the plate. This meal is not just about satisfying hunger; it’s about savoring each bite and relishing in the harmonious blend of flavors and textures.

Ingredients:

For the fish cakes

• 150g/5½oz potatoes, peeled and cut into 2.5cm/1in chunks
• 120g/4¼oz cod fillet
• 325ml/11½fl oz milk
• 1 bay leaf
• 1 lemon, finely grated zest of ¼ and the rest cut into wedges, to serve
• 1 spring onion, trimmed and finely sliced
• 25g/1oz plain flour, for dusting
• 1 free-range egg, beaten
• 50g/1¾oz panko breadcrumbs
• 3 tbsp sunflower oil, for frying
• sea salt and freshly ground black pepper
• wilted spinach, to serve

For the parsley sauce

• 15g/½oz butter
• 1 tbsp plain flour
• generous handful fresh curly parsley, finely chopped
• salt and freshly ground black pepper

Method:

1. Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool.
2. Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf.
3. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper.
4. Preheat the oven to 200C/180C Fan/Gas 6.
5. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides.
6. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes.
7. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps.
8. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste.
9. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach.

Fettuccine Bolognese with pangrattato

Elevate your spaghetti Bolognese to the next level with a simple yet sophisticated pangrattato topping. This might sound like an extravagant addition, but it’s merely breadcrumbs that have been expertly fried to perfection, then infused with the aromatic essence of rosemary and garlic. It’s the perfect way to add a touch of elegance and a burst of flavor to your dish, making it an ideal choice for a casual yet chic dinner party. This easy-to-make topping not only enhances the texture of your pasta but also adds a layer of complexity to the flavors, ensuring your guests are impressed with a meal that appears far more elaborate than it actually is.

Ingredients

For the Bolognese

• 2 tbsp vegetable oil
• 1 medium–large brown onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• small bunch of fresh basil, leaves and stalks separated, both finely chopped
• 1 whole dried bird’s-eye chilli (optional)
• 3–4 garlic cloves, finely grated
• 500g/1lb 2oz beef mince (20% fat)
• 190ml/6¾fl oz red wine, such as merlot
• 1 tbsp tomato purée
• 1 chicken stock pot
• 400g/14oz passata
• 320–480g/11½oz–1lb 1oz dried fettuccine
• 2 tbsp mascarpone
• salt and freshly ground black pepper
• grated Parmesan, to serve (optional)

For the pangrattato

• 75g/2¾oz good-quality, day-old white bread
• 2 tbsp olive oil
• 2 fresh rosemary sprigs, leaves picked and finely chopped
• 2 garlic cloves, bruised
• sea salt and freshly ground black pepper

Method

1. To make the Bolognese, heat the oil in a large non-stick frying or sauté pan. When hot, gently fry the onion, carrots and celery for around 8–10 minutes until softened.
2. Add the basil stalks to the pan for a few minutes, then add the chilli and garlic. Fry for 1–2 minutes and then transfer all of the vegetables to a plate.
3. Turn the heat up and add the beef mince to the pan. Cook for 3–4 minutes, stirring frequently until nicely browned (you may need to do this in batches to avoid overcrowding the pan). Add the vegetables back to the pan, reduce the heat a little and stir for a couple of minutes. Pour in the red wine and increase the heat to burn off the alcohol.
4. Add the tomato purée to the pan and fry for a few minutes. Make the chicken stock by combining the stock pot with 500ml/18fl oz boiling water. Stir the passata and chicken stock into the pan. Bring to the boil, then reduce the heat and allow to simmer uncovered for 40–45 minutes until you have a rich, thick sauce.
5. Meanwhile, make the pangrattato. Tear the bread into rough chunks and add to a food processor. Pulse until you have coarsely ground breadcrumbs. In a frying pan, heat the oil then add the breadcrumbs, rosemary and garlic. Fry for a few minutes until golden brown and crisp and season generously with salt and pepper. Remove from the heat, discard the garlic cloves and set aside.
6. When the Bolognese sauce is nearly cooked, bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to packet instructions. Drain.
7. Once the Bolognese sauce is cooked, stir in the mascarpone. Stir the basil leaves into the sauce. Check the seasoning and adjust with salt and pepper, if desired. Leave to simmer gently for a further couple of minutes. Remove the dried chilli.
8. To serve, stir the sauce into the pasta and divide between serving bowls. Scatter with the pangrattato and a little grated Parmesan, if using.

F.A.Q. about Best Home Cook episode 1

“Best Home Cook” episode 1 is more than a mere competition; it’s a celebration of the joy of cooking, challenging the mind, warming the soul, and bringing people together through the love of food. This episode sets the stage for a season filled with growth, discovery, and the pursuit of culinary excellence, inviting viewers to be inspired and perhaps discover the hidden home cook within themselves.