Legendary Chinese chef Ken Hom and rising star of Asian cookery Ching He Huang will be cooking perfect Chinese cuisine tonight. What better way to kick off the show than with a chow mein? Both our chefs opt for this classic noodle dish for the first category, but which will the judges prefer - Ken's Hong Kong style, or Ching's chicken and mushroom? Ken likes nothing more than a simply steamed fish Cantonese style, whereas Ching prefers beef in an oyster sauce. Both come with fried rice, of course. Ken and Ching see the episode off with food fit for a Chinese banquet. But which will impress the most - Ken's crispy pork belly in lettuce cups, or Ching's fragrant duck?
Gastropub guru Paul Merrett comes face to face with global foodie Allegra McEvedy in the battle of the perfect family supper. What could possibly beat Allegra's Cumberland sausage ring with parmesan mash 'n gravy? Paul's sausages with cheesy champ and onion rings might... Paul's confident that despite a slightly longer preparation time, his smoked haddock fishcakes will triumph over Allegra's four cheese macaroni with crispy bacon bits. A very carnivorous Allegra pits her meatfeast pizza with American slaw against Paul's curry night platter.
Brian Turner and Mark Sargeant prove that they can cook perfect roasts whatever the occasion. It's roast beef all round as Brian and Mark sweat it out in the kitchen to create the perfect Sunday lunch. But bearing in mind his Yorkshire background, how can anyone beat Brian's Yorkshire puds? It's a tough battle between Mark's lemon and herb roast chicken, and Brian's lamb pencil fillets with mustard and balsamic. Mark opts for an elegant roast duck breast on a bed of Jerusalem artichoke risotto, while Brian goes for roast rack of veal with a soy glaze and creamy leeks.
Theo Randall and Aldo Zilli aim for culinary glory with their tagliatelle, spaghetti and rotolo delights. It's the battle of the bolognese, as Theo serves up ragu di manzo with spaghetti and Aldo pours his classic bolognese over tagliatelle. Can Theo's meatless mushroom ragatoni beat Aldo's carbonara? It's time to show off with Theo's rotolo di spinaci and Aldo's open lobster and crab raviloi - both real show stoppers.
It's welcome back to Allegra McEvedy, who is up against Tom Kerridge this time around. Never again will you be stuck for innovative chicken dishes thanks to these two. While Tom is twice-cooking his roast chicken, Allegra is twice-stuffing hers for roast chicken with parsley potatoes. Tom shares his secret for an easy to assemble chicken kiev, and Allegra makes her own cumin croutons to go alongside her seared chicken liver. Allegra's chicken tostadas or Tom's fancy chicken in a bun? It's a tough call.
Nothing quite hits the spot like a takeaway on a Friday night. Ching He Huang and new boy Aaron Craze master their favourites for you to create at home. Both Ching and Aaron love their sweet and sour, but which will our judges prefer - Ching's sichuan prawns, or Aaron's Hong Kong pork? Ching shows us how to make quick and easy wonton soup, and Aaron's West Indian chicken roti couldn't be simpler. It's a tough call between Ching's soft shell crabs with mango noodle salad, and Aaron's roast jerk salmon on a sweet potato salad.
In his first appearance on Perfect..., Michelin man Michael Caines takes on Tom Kerridge in search of the perfect beef recipes. Michael's sirloin with hand cut chips and BBQ sauce, or Tom's fillet steak with triple cooked chips and béarnaise - which beef + chips + sauce combo will our judges go for? Michael prefers to stir-fry beef in a sweet chilli sauce, whereas Tom stacks his beef up in a burger with cheese, bacon and a speedy tomato relish. We're spoilt for choice - Michael's chateaubriand with celeriac puree, or Tom's braised beef shin with bone marrow?
Growing up in a Greek-Cypriot household gives Maria Elia a headstart in the mezze battle. But Allegra McEvedy has a few tricks up her sleeve, including some very tasty olive oil potatoes... Both Maria and Allegra opt for falafels - you'll find Maria's here, and Allegra's here - so it's all down to how good the hummus is. Maria's baked feta couldn't be simpler, while Allegra's olive oil potatoes with crispy shallots, merguez and tomato fattoush offers myriad textures. Maria's marinated lamb with tahini sauce, kethtedes and braised broad beans, and Allegra's kibbeh with tahini and olive sauce, pickled cabbage and flatbreads both make for impressive platters.
Charita Jones brings her taste for American breakfasts over to the Perfect... studio, a course which globetrotter Allegra McEvedy also knows a lot about. Both Allegra and Charita kick off with eggs benedict - will smoked salmon eggs benedict or gammon eggs benedict be the best accompaniment? Allegra takes inspiration from her New York days for her boomtime pancakes, while Charita serves American style French toast. Prepare yourself for Allegra's mega Mexican brunch, followed by a corned beef hash from
Aaron Craze and Theo Randall both think that they're the master of Italian cuisine. Risotto, gnocchi and pizza play a big part in this episode. Theo goes for simplicity with his porcini risotto, while Aaron beefs his seaside risotto up with plenty of fresh seafood. Theo's fresh gnocchi with tomato sauce, or Aaron's calzone? Porchetta, a moist boneless pork roast, is on Aaron's menu, while Theo serves roast lamb.
There's nothing like a good pud to end a slap-up meal. Bill Granger and Paul Merrett, both sweet-toothed fiends, are ready and raring to show off their favourite treats. It's the battle of the crumbles. Bill opts for blackberry and apple crumble, while Paul goes for the other classic combo of rhubarb and apple crumble. Custard or ice cream? Bill gives his butterscotch pudding a tropical twist, while Paul keeps it traditional with a treacle tart. Time to show off! Can Bill's extravagant chocolate mousse cake beat Paul's sophisticated cream cheese souffle?
Us Brits love an Indian, and who better to cook it than experts Anjum Anand and Cyrus Todiwala? Both chefs have picked chicken tikka masala for the opening round. How will the judges pick a winner out of Anjum's masala and Cyrus's masala? Cyrus's samosa or Anjum's kathi rolls - which would you prefer to make yourself? Be prepared for a spectacular curry cook-off, as Cyrus pits his fragrant lamb biryani against Anjum's crab curry.
Perfect celebrates the quintessentially English tradition of finger sandwiches, delicate cakes and cups of tea by inviting Matt Tebbutt and Jo Pratt to whip up their best afternoon treats. Matt chooses a savoury cheese scone, controversially serving it with a homemade tomato jam, while Jo sticks with an old favourite - scones with clotted cream and berry jam. Matt adds a touch of class to his florentines with sour cherries and pistachios, while Jo puts her cherries into a tray of pecan brownies. Matt serves smoked eel sandwiches followed by battenburg cake, and Jo finishes her tarragon chicken and poppy seeds sandwiches off with mini cream slices. And tea, of course.
Bill Granger is back and this time he's up against newbie Tom Kine, an Asian food expert who's got plenty of spices up his sleeve. It's got to be Thai green curry. Both Bill and Tom opt for chicken, so it's all in the method for this round. You can see Bill's here , and Tom's here. Thai cooking doesn't have to be tricky. Bill whips up a quick pork pad see ew, while Tom goes for a simple roast prawn and watermelon salad. Bill gives Tom's laquered quail a run for its money with his whole Baked fish with sticky caramel sauce.
Home baking gets the Perfect treatment this week, as chefs Michael Caines and Catherine Fulvio battle for the sweet taste of success. You can't get a more classic cake than a Victoria Sponge - but which version will reign supreme? Will it be Michael's victoria sponge with crème chantilly, or Catherine's Limoncello victoria sponge? Catherine and Michael show you how to have your cake and eat it, with these simple, delicious recipes. It's classic versus a little crazy, as Catherine's apple and olive oil cake challenges Michael's banana cake with cream cheese frosting. Michael gives Catherine the ultimate challenge, as he pits a layered raspberry sponge cake with vanilla moussline against her towering Black Forest pannacotta cake.
There is something fishy going on in this week's competition, as Mark Sargeant and Kenny Atkinson do battle in the kitchen. Mark and Kenny challenge each other with a foolproof fish pie. Kenny uses smoked kippers in his Craster fish pie, whereas Mark gets cheesy with a Parmesan-crusted fish pie. Mark cooks an easy-squeezy citrus squid salad, whilst Kenny whips up a pan-roasted cod with curried mussels. Mackerel and Scallops get the ultimate make over with Mark's mackerel pasty with pickled cucumber salad battling Kenny's pan-roasted scallops with confit chicken wings.
Who ate all the pies? Matt Tebbutt and Valentine Warner compete to create the perfect crust. Matt takes steak pies upmarket with a steak, oyster and porter pudding, whereas Valentine keeps it simple with his classic steak and kidney pie. t's London versus Latin America as Matt's cheesy bacon and leek pasty challenges Valentine's beef empanadas for the top slot. Thankfully, they both taste great with a beer. Picnics and pies are the perfect combination in Matt's chicken and veal picnic pie - but will it triumph against Valentine's mum's recipe for rabbit and cider pie?
What a great episode to finish on...the battle of the chocoholics, Mark Sargeant and Maria Elia. Mark's layered chocolate mousse is up against Maria's spiced mousse with hazelnut praline. Mark's (slightly) healthy poached pears with chocolate sauce has tough competition in Maria's cardamom chocolate cakes Be prepared for a gut-busting chocolate baked alaska from Mark and oh-so-pretty chocolate and clementine macaroons from Maria.
Foodie favourite Valentine Warner takes on Thomasina Miers, founder of Mexican restaurant chain Wahaca, as the pair cook up a Central American feast. Simple: Eat with your fingers first. Thomasina goes for authentic aguachile and sangrita. Valentine keeps it classic with guacamole and a margarita. Classic: Nothing says Mexican like tacos. Thomasina fills hers with potatoes, chorizo and chipotle salsa. Valentine prefers poblano chillies for his rahas tacos. Ultimate: Time for the showstoppers. Thomasina gets to work on a steak burrito made with home-made tortillas, while Valentine keeps it colourful with sea bass red and green.
Italian food expert Theo Randall and Gordon Ramsey protégé Mark Sargeant bring fresh twists to eating al fresco. Classic: Scotch eggs are easy to make and take. Theo likes his rolled in polenta, Mark is all about black pudding. Simple: Salads are a must on a hot day. Theo makes fried aubergine with a fig and mozzarella salad. Mark keeps it timeless with a salad niçoise. Ultimate: Ready to go gourmet on the grass? Theo makes vitello tonnato with green bean salad and Mark impresses with an asparagus picnic loaf.
Top sushi chef Nic Watt and Ching-He Huang cook up an impressive Asian banquet that’s easier than it looks. Classic: It’s got to be dumplings. For Nic, it’s prawn and cod gyoza. For Ching, it’s prawn and Chinese chive dumplings. Simple: Meat is on the menu, with Nic’s miso lamb cutlets and Ching’s spicy ribs with cucumber pickle. Ultimate: The feast gets decadent. Nic makes beef shabu shabu, Ching creates a black bean dressed lobster.
You know the way to the heart. Mark Sargeant makes a comeback to make the perfect dinner for two, alongside no-fuss cook Jo Pratt. Simple starter: Aphrodisiacs come first with Mark’s pea and asparagus risotto and Jo’s dressed oysters with prosecco. Classic main: Lobster is a favourite. Mark serves his with grapefruit butter and crushed potatoes. Jo makes lobster spaghetti with crisp fennel shavings. Ultimate dessert: Two spoons? Try Mark’s cold chocolate and sea buckthorn fondant or Jo’s panna cotta with rose syrup and pistachio biscuits.
It’s a world tour on a Saturday night. Ching-He Huang is back, this time up against Market Kitchen regular Paul Merrett for some weekend cooking. Classic: There’s an alternative to the chippy when it comes to fish and chips. Ching tries Chinese fish and chips with spicy ketchup, while Paul makes traditional beer-battered haddock and thrice-cooked chips with mushy peas. Simple: It’s a battle of flavours with Ching’s crispy sweet chilli beef and egg fried rice and Paul’s tandoori-style chicken with Asian salad. Ultimate: Show off with Ching’s Peking duck pancakes or Paul’s American-style fried chicken with coleslaw and wedges.
Spend a relaxed afternoon making these baked goodies. Jo Pratt is back for the challenge, this time alongside chef Michael Caines. Classic: A quiche is a weekend staple. Michael reinvents his with leek and smoked haddock, while Jo opts for well-known quiche lorraine. Simple: Get your sweet tooth into these easy treats. Michael bakes choc chip and walnut biscuits. Jo makes an apple crumble traybake with toffee cream. Ultimate: Spatulas at the ready. Michael shows how to make raspberry and pistachio macaroons, while Jo matches up with triple layered carrot cake with clementine frosting.
Leon co-founder Allegra McEvedy squares up to Paul Merrett, back to compete on entertaining at home. Simple: Keep it nice and easy with drinks and nibbles. Allegra makes ham and pea croquetas served with sherry or Spanish beer. Paul goes for crab on toast and serrano ham and fig on ciabatta, accompanied by an old fashioned lemonade, vodka and blackberry cocktail. Classic: The chefs cook up chilli, with Allegra making braised chilli con carne and Paul inventing chilli con carne with everything. Ultimate: A sharing dish is always a talking point. Allegra impresses with Cuban rabbit lasagne and Paul with seafood bouillabaisse with red pepper rouille.
British chefs Matt Tebbutt and Johnnie Mountain battle it out to create the perfect pub lunch. Simple starter: Will Matt’s spiced crab rarebit beat Johnnie’s chicken liver pate? Classic main: Pork belly is on the menu, but will it be Matt’s slow roast pork belly with celeriac and apple dauphinoise or Johnnie’s pork belly with mustard mash, red cabbage and apple jam? Ultimate: The puds have to be tip top. Matt makes raspberry and almond tart. Johnnie whips up chocolate fondant with mascarpone ice cream
Chefs Allegra McEvedy and Maria Elia take on street food and make it their own. Classic: It’s kebabs at dawn first, with Allegra on spicy lamb shish and Maria on Middle Eastern chicken kebabs. Simple: Will it be Allegra’s corn pancakes with sriracha chilli sauce? Or will the judges prefer Maria’s Asian prawn omelette? Ultimate: Allegra pulls out all the stops with empanaditas, pancit guisado and peanut brittle. Maria steps it up with pulled pork, apple slaw and brioche buns.
Tom Kerridge takes on Valentine Warner, who is back to try his hand at the best barbecue recipes. Classic: The chefs gets busy making ribs, with Tom choosing maple and smoked paprika ribs and Valentine spicing things up with baby back ribs and barbecue sauce. Simple: Tom fires up squid with cucumber, avocado and mint salsa, while Valentine keeps it easygoing with corn on the cob with mayo and cheese plus barbecued spring onions. Ultimate: Tom impresses with jerk fillet of beef with slow roasted potatoes and onions. Valentine goes for grilled turbot with coriander sauce and roasted chickpea, pepper and orange salad.
West Country chef Tom Kerridge takes on Tristan Welch as they compete to make the best Sunday lunch. Simple starter: Tom stirs up parsley soup with bacon, garlic and orange, while Tristan goes for fried duck egg with mushrooms on toast. Classic roast: It’s twice-cooked roast chicken with roast potatoes and stuffing from Tristran and roast beef with Yorkshire pudding and potatoes from Tom. Ultimate pud: Who will enjoy sweet victory? It could be Tom, with crème brulee and honey beer. Or will it be Tristan, with Yorkshire pudding with vanilla ice cream and caramel sauce.
Mark Sargeant is back, this time up against popular cook Gizzi Erskine for a pudding special. Classic: It’s all about lemon sponge with vanilla for Matt, while Gizzie goes for steamed ginger pudding with custard. Simple: Gizzi makes passionfruit curd with raspberry puds and Matt creates caramelised banana and butterscotch fool. Ultimate: Chocolate and lavender mille feuille give Mark a fighting chance, while Gizzi steps it up with rice pudding soufflé with raspberry sauce.
Matt Tebbutt and Paul Merrett are back, this time vying against each other to serve up the best comfort food. Classic: Nothing is as heart-warming as shepherd’s pie (probably). Matt keeps his shepherd’s pie simple, while Paul makes his a roast leg of lamb shepherd’s pie with red cabbage. Simple: For Matt, it’s spaghetti and meatballs. Paul gets cosy with an easy fish finger sandwich with tartare sauce. Ultimate: This is food to comfort and impress. Matt goes for braised oxtail with grapes and white onion risotto, while Paul makes roast chicken with cauliflower cheese.
It’s curry night for Ravinder Bhogal and Aktar Islam, who go head to head to make a spicy feast. Simple starter: Ravinder starts with aloo chikki chana chaat, while Aktar squares up with onion, potato and spinach pakora with chutney. Classic: The chefs compete with their own take on rogan josh. Ravinder makes a slow cooked mutton shoulder rogan josh. Aktar goes for a classic rogan josh. Ultimate: Ravinder show off with quail byriani, while Aktar makes roasted monkfish with Andhra-style nelu fish curry, bengali aubergine and deep fried spiced chickpeas.
Theo Randall makes a comeback to go up against Francesco Mazzei to make a three Italian dishes each. Simple antipasti: Theo starts with calamari in padella with rocket salad, while Francesco makes insalata di mare (seafood salad) with aubergine caponata. Classic: Nothing says Italian like lasagne. Theo shows how to make beef and pancetta lasagne, while Francesco goes for lasagna pastachina.
Valentine Warner returns, this time up against Kenny Atkinson to see who can make the top fish supper. Classic: Moules frites are a favourite. It’s curried mussels with twice cooked frites from Valentine, while Kenny opts for mussels with chunky chips and spiced mayonnaise. Simple: Kenny makes baked salmon with ratatouille. Valentine competes with black bream with braised fennel. Ultimate: For Valentine, the showstopper is cuttlefish with tomato and brandy with buttered rice. Kenny makes baked John Dory with leeks, wild mushrooms, artichokes and truffle with herbed new potatoes.
Thomasina Miers returns, this time in a cook-off with Omar Allibhoy as the pair get together for a Spanish night. Simple: Tapas is easy. Thomasina shows how to make calamari and black pudding with chickpeas and pine nuts. Omar competes with gambas a la plancha. Classic: The chefs make their own versions of paella, with Omar choosing paella Valenciana with chicken and rabbit and Thomasina opting for seafood paella. Ultimate: Ham, egg and chips the Spanish way impresses from Thomasina, but Omar comes back with roast suckling pig.
Market Kitchen Lisa Allen takes on Kenny Atkinson, who’s back to fight for the title for best weekend entertainer. Simple starter: Lisa gets going with potted shrimp with lemon and black pepper mayonnaise , while Kenny makes pan-seared scallops with butternut squash puree, sauteed wild mushrooms and truffle oil. Classic: Who will make the best rack of lamb? Kenny goes for roast rack of lamb with pease pudding, fondant potato and mint sauce jelly. Lisa stands a chance with her herb-crusted rack of lamb with potatoes and green beans. Ultimate dessert: Will it be Lisa’s vanilla and rum roasted pineapple, pinneapple jelly and eccles cake ice cream? Or will it be Kenny, with DIY doughnuts filled with either custard, blackcurrant or raspberry jam and rolled in either cinnamon or lemon sherbert sugar.
Tom Kerridge and Mark Sargeant go all out to get a family Christmas just right. This episode will air in December 2012. Classic: Tom makes turkey with black pudding stuffing, sprouts and chestnuts, roast potatoes, carrots in star anise, pigs in blankets and sherry gravy. Mark goes all out with roast turkey with sage and onion stuffing, duck fat potatoes, parsnips and carrots, sprouts with almonds and pigs and devils in blankets served with bread sauce. Simple: After all that, it’s a leftover pasty with mash and re-fried sprouts from Tom and turkey stir fry with crispy noodles from Mark. Ultimate: Save the best ‘til last with Tom’s Christmas trifle and Marl’s St Clements trifle.
Valentine Warner and Jo Pratt are back for a Christmas challenge. Classic: Valentine makes boiled gammon with Cumberland sauce, potatoes and carrots. Jo goes for pistachio and orange crusted ham with sage cornbread and a wintery slaw. Simple: It’s a port cup, taramasalata and flat bread from Valentine and clementine and campari martini with a crab and avocado blini from Jo. Ultimate: Valentine keeps it seasonal with quinces poached in wine and cloves with creme fraiche and candied walnuts. Jo gets festive with orange, cranberry pancakes with cinnamon butter.
