Celebrity Best Home Cook episode 1: The search for the first ever Celebrity Best Home Cook begins. Ten celebrities enter the Best Home Cook kitchen with one goal – to win! They may be stars in their own worlds but now only one thing counts – can they cook?
The brave celebrities battling it out are: reality TV star Ferne McCann, Welsh rugby legend Gareth Thomas, comedian Desiree Burch, ex-politician and broadcaster Ed Balls, TV presenter Karim Zeroual, actor Ruth Madeley, reality TV star Tom Read Wilson, actor Shobna Gulati, comedian Ed Byrne and journalist Rachel Johnson.
This week, Mary Berry wants to know what home cooking means to them, so she challenges them to produce their ultimate home-cooked dinner. With all the cooks showcasing their talents for the first time, we see a range of different dishes and skills, from comforting macaroni cheese and lasagnes to spicy, fragrant curries and ambitious Mexican taco feasts. At the end of this round, the judges each pick their personal favourites.
Celebrity Best Home Cook episode 1
The next day, the celebrity cooks return to the kitchen to face Chris’s Rustle Up challenge, where the cooks have just one hour to rustle up a dish from a surprise ingredient. The celebrities are all very anxious to find out what ingredient is concealed in Chris’s brown paper bag. With no notes, no recipe books and only a limited selection of other ingredients, they have to create a dish that will impress the judges enough to keep them out of the Eliminator. After a fraught and frantic hour, the judges give their verdict on ten very different dishes. The judges must then decide, based on the cooks’ performance in both rounds, who is safe and who needs to prove themselves by cooking again in the Eliminator.
The first Eliminator is no mean feat. Angela’s recipes may sound simple, but with the cooks now cooking to stay in the competition, even the smallest error could see them sent home. With the judges out of the way, the safe cooks watch on. At the end of this round, the judges taste all the dishes, not knowing who made which, and they agree which is the weakest dish. With that decision made, all the cooks return to the kitchen, and everyone learns at the same time which cook is leaving the competition. Ten celebrity cooks become nine.
Celebrity Best Home Cook episode 1 recipes:
Raspberry ripple Swiss roll
This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make.
- Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper.
- In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl.
- Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch.
- While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes.
- Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern.
- Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar.
Victoria sponge with custard buttercream
Inspired by Tom’s bake on the show, this easy-to-make Victoria sponge is filled with strawberry jam and custard buttercream icing for a cheeky twist on a classic cake.
- Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper.
- Using an electric mixer, beat the butter, sugar, eggs, flour, baking powder and milk together until smooth. Divide the mixture between the prepared tins and smooth the surface with a spatula or the back of a spoon. Bake for 20–25 minutes, until lightly golden and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes. Remove from the tins and transfer to a wire rack to cool completely.
- To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer.
- To assemble, put one sponge upside down on a serving plate and spread the jam over the top, then spread it with the buttercream. Place the other sponge on top. Dust with icing sugar to serve.
Coconut prawn curry with pea pilau
This coconut prawn curry with pea pilau has layers of warm spicy flavour and succulent prawns, accompanied by a simple rice dish. Perfect for ‘curry night’.
- To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender.
- For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant.
- Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates.
- Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes.
- To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently.
- To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together.
- Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over.