Celebrity Best Home Cook episode 5

Celebrity Best Home Cook episode 5: The remaining celebrities have now reached the halfway point on their path to be crowned the first ever Celebrity Best Home Cook. Cheered on by Claudia Winkleman, they have another chance to impress the judges – Mary Berry, Angela Harnett and Chris Bavin – and secure themselves a place in the quarter-final.

For the first challenge, Mary asks the cooks to produce their ultimate Sunday roast. One corner of the kitchen sees two cooks go head to head over who can make the best pork crackling, while another cook draws on his Morrocan heritage to transform his roast dinner into a much spicier affair.

Chris’s Rustle Up challenge requires the cooks to prepare banana bread, but a reduced pantry with no flour sends the cooks into disarray.

Finally, Angela’s eliminator round involves making a classic French dessert. It’s a technical recipe that requires the cooks to make curd and a meringue against the clock, which might prove too much for some of them. After a blind tasting, the judges reveal who will be going home and missing out on a place in the quarter-final.

Celebrity Best Home Cook episode 5 recipes:

Lemon and tarragon roast chicken

The flavours of lemon and tarragon really enhance a succulent roast chicken. Stretch it to feed eight by serving with sausagemeat stuffing balls studded with chestnuts and apricots.

Method:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin.
• Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity.
• Roast the chicken for 20–25 minutes, then reduce the oven temperature to 190C/170C Fan/Gas 5 and roast for a further 1 hour and 20 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin.

Method part  2:

• While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool.
• Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking.
• While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug.
• Carve the chicken and serve with the hot gravy and stuffing balls.

Cauliflower, leek and broccoli cheese

This cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course – perhaps with some garlic bread for a real comfort food fest.

Method:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.
• Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.
• Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.
• Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.