Year Old Explained Clearly

What happens if you're guided around the supermarket by a three-year-old? Hello. Pointing at stuff she wants to buy. Well, we did exactly that. And today, two normal home cooks have to turn that into something tasty. Okay. Uh, have a look at what uh Lotty picked for you. This looks like Mike's been shopping, not Lotty. Double corn. Big insisted. She insisted on the two types of corn. I want both. Both baby corn and big corn. Big sweet corn. Yeah. Okay. Peanut butter. Her favorite ingredient in the world.

Baked beans. Mayonnaise. How did you your favorite beer? This was completely organic when we're at home. Yeah. What does mommy like to drink? Just water. I just water. Okay. What about What does daddy drink? Beer. So, should we buy some beer? That's our bottle. This one. Yeah, you're right. That is my favorite. Mushrooms, pasta, they pork rips. Yeah, she loves Peppa Pig. Go crazy. What meats can you think of?

Pork. You want pork? Chuck them in. And cream cheese behind the mushrooms. They all relatively straightforward. What? Think of an idea now then, cuz we need to do this now. Cowboy beans. Probably put some corn in that, wouldn't you? That dish. What do you do with this? You've got a lot of fat-based product there. Should we get this? Yeah. Peanut butter in. What else? Mayonnaise. You like mayonnaise? Yeah. Yep. Is that perfect? Chocolate.

Okay. Be careful. Good stuff. Do you like doing this? Yeah. We could do that thing we saw a little while ago with this Tik Tok trend. It was a sweet pasta dish. Yes. Strawberries and cream. Yeah. No strawberries or cream, but with sweet corn. Yeah. Why not? Remember, we're going to give you 45 minutes to cook. We're going to throw in five more curveball ingredients that Lotty also picked halfway through. That's the bit I feel bad. lunch and it's going to be tested by both me as a chef and more importantly Lotty this evening.

I reckon we could do something more interesting with that though rather than just chuck it all into one dish. Okay, cool. Yeah. Textures. Let's just do Let's do this. Let's go. In that case, your 45 minutes starts now. Go. Pork ribs. Lots of ways of cooking it. So, what I'm thinking is one way to get uh tenderness and a ton of flavor into the pork ribs is pressure cooker. And I think we can do it with the beer, the beans, mushrooms, pork ribs, maybe a bit of spice. You're going to be tight on time if you're doing pressure cooker because it's going to take a while to come up to cook. Then you want to going to give it 20 minutes or so. Then you need to release the pressure before you can get

at them. And then you need to do something with them. Oh god. What are you doing, Basil? I've taken daddy corn and I've taken the kernels off. I'm just going to toast that in a dry pan. Cook it out a little bit to try and like toast it. Bring out the cerealness of corn. What's that? Got you, Jang. Going to go with a little bit of soy sauce as well. And then what I think I'm going to need to do is massage it. Pasta doesn't not belong in a dessert. And we know even as a chef knows it does work. What if you think what pasta is? It's flour, water, and egg. These are ingredients you put into pancakes, which are often sweet.

Turns out our pressure cooker is busted. So, we've had to go with another one. Quick speed. Just missing a valve. We'll get another one now. Hopefully there is pressure in there whilst there is pressure in here and in here. So we gone toasted now to blitz it up. Pork ribs are pressure cooking. I want to have a sticky glaze like sauce to serve them with baked beans, brown sauce, soy sauce, honey, beer in there. And I'm going to blitz that up uh once that's hot and then reduce that down into like a sticky sauce. Nice. Do you have any milk upstairs? Three milk in the cafe. Can you don't mind milk? Is that all right? Sorry. What are you getting milk for?

I want to get milk so I can make this corn mix wetter so I can pull more flavor from it. I'm thinking that I could use milk as well. You have already used the big corn on the cob. You got baby corn. Well, we've got baby corn. So, we can do like baby You got baby ribs. Baby and baby ribs. Lotty ribs. Yeah. Daddy ribs. Baby ribs. Cuz usually you air fry or deep fry corn ribs. Well, typically they would be cut down the core so they all remain on the core and then Yeah, they're fried.

Fry these, toss them in a spice mix, and then I can make like a flavored mayo to go with them. What do you reckon? This looks like baby stick. I [clears throat] I'll be honest, Baz, I was a little bit confused why you used a food processor for those rather than a stick blender and make a puree of it. I don't want any bits in it, though. I was always going planning to sie it. get much liquid or flavor out of what was an entire two corn seems quite a waste of the product. Whereas what you could have done was charred it.

Delicious. Great decision. And then pureeed it. So you've actually got the bits in there as well. Interesting. You've had a third of your time. 15 minutes gone. 30 remaining. That's good. Well, Barry, I've just had a terrible thought. At some point in the next few minutes, we're going to get given five more ingredients. No, in ly we trust. Certainly in this exercise, what we learn not to trust is supermarkets and how they market to kids. Isn't corn just the most incredible ingredient? Oh, that's really nice. And some cream cheese. So, I wanted to find some flavors for my um baby back ribs. I think I found some sambal. So, I'm going to make like a sambal mayo. I think that's a really

nice dipping sauce. And then toashi to toss our um corn ribs in once they're fried. How is lotty with a spice and b fermented anchovies? Anything that's an intense flavor. She says too spiky. We'll find out at the end. Um J's going to mix the peanut butter in with this mix as well. Is that all right? That sounds good to me. There's lots of stirring puree sauces. I'm at the point where I've got a tasty mix that needs sweetening. Sweet corn needs sweetening to turn it into a dessert. At the moment, it's going to look like a really bad carbonara. And you've cooked

your pasta, right? Pasta's all cooked. Good to go. I now need this other sweet elements, which I know are going to be in that bag. Oh, I don't know, mate. 1 minute to go. We're going to give you Ly's extra ingredients. the things that caught her eye in the shop of freedom when she was free to pick out whatever she wanted. Look so yummy. I think that's massive. Deep fry these now and then I think deep fry them now whilst we don't have other things to think about.

Okay. I think ownership over certainly midweek meals or cooking at the weekend is key for kids of all ages. And a lot of that starts from getting them involved in choosing the meals or choosing the ingredients in the shopping cuz if they've chosen it, they're more likely to want to cook with it and eat it. Boys, halfway through. Here are your bonus ingredients. I get the sense you're actually looking forward to these ingredients. Yes, of course we are. Well, Lotty's five mystery ingredients. What have we got? This is the biggest bag of five ingredients.

Oh, Jesy old guy in a supermarket. NO. A BIRTHDAY CAKE THAT serves 15 people. Okay, next thing. What would you like to buy? Anything. Look. I mean, this is the rules of the game. Do you want to get it? That sprinkle. This one. So, a giant serves 15 sprinkle cake. Yeah. Are you sure? Oh my goodness. Right. We got donuts. They've got an Easter egg. I'm hungry. Maltesas. That's an Easter egg.

Want to put it? Okay, great. What next? Donuts. You saw some donuts. Yeah. Lettuce and bread. I have no idea what we're going to make out of all of this. Great job, lots. This is brilliant. Right. I'm glad I didn't put any sugar in. Bread. We can We're going to have pork ribs. We're going to have like a sauce. A bit of crunch on top of the sauce. Does it need it? No. Um, could the chocolate go into your sauce mole style? Oh, so now we're Mexican cowboys.

Lettuce has to go in your direction. Like there's no Can we do lettuce rib cups? We can serve it with lettuce. A base of lettuce isn't a bad idea. Just soak up all the juice. Like a lettuce wrap. We'll just leave I'll put it on lettuce and you can wrap it if you want. This will go into this. I'll mix it up into that. What do you mean? I've got pasta. Going to have to start making some decisions. I think I've heard some good things so far. I've heard some terrible things as well. So, decide which way to go.

Could I put the past in the donut? Like a donut pasta sandwich. Oh, my head. This is what happens when you give a three-year-old. Committing to chocolate donut meets sweet corn. Oh, well. There are some incredible crafted doughut flavors that use sweet corn. I think that works. Baz, what are you thinking? This face terrifies me. What if we turned that into a Victoria sponge which has two layers and in the middle is your pasta.

No, no, no, no. Please don't do that. Timana style. I know. I know what you're thinking. Yeah. Or you got Can we pipe the cream cheese into the middle? So you canoli. That is not going to work. Or is that canalone? Going to have to do something, boys, cuz so far nothing. All right, let's do two minutes since you've been given that lasagna. Nothing early. Yeah, it's a cake lasagna. Yeah, I'm with you. I'm I don't know what to do with donuts apart from eat them. They come back towards you. They can't come here.

Uh, who opens bread like that? No wonder so much bread gets wasted in the UK. Sealed bad. They look great, don't they? Taste all right. We haven't used the mayonnaise as well. We need a mayonnaise dip for that. I've got the mayonnaise dip. What did you put on the corn? Tossed in toashi after frying. After frying? Yeah. Oh god. What are you doing, Barry? I'm cutting a piece of cake. Mike, I'm having to leave him to what he's doing cuz I have Don't you put this on me. I have enough to worry about over here.

Baz has put a slice of cake on a plate. You're not wrong there, Evers. What's the plans, Bath? I'm going to make some breadrumbs which I can then either use the um the corn ribs which might become little um can do. You haven't got time to do either or you need to do both. Which might become little uh burritos like lettuce wraps. Lettuce corn wraps. Flaco tacos. Lettuce wrapped around something. And maybe that something is corn and pork ribs. Baz has got a piping bag out. I'm going for Jamie's idea. Yes, Baz. I don't hate. We're going to fill the pasta with our um our sweet corn cream cheese sweet corn mix.

There you go. Okay. So, we've heard what you're doing with some of that. You've used your bread. You've used your cake, albeit you've just put it on a plate. You've got a plan for the lettuce. What are you doing with the Easter egg? Well, the question is, Ebas, do we have to use the Easter egg or do we have to use the Maltesers that are inside? Either or. Some of everything we've given chocolate wouldn't be out of place over here. I could grate it on top. Yep. Are you making a birthday cake lasagna? Yeah. We'll go for more teasers. You got 12 minutes. I'm going to be nice and say, Jamie, don't forget how long it takes to depressurize a pressure cooker. Leave yourself a few.

You're doing great, lads. Are they? So, he's got some slight crisping going on his breadcrumbs now, which is good. Olive oil and salt with whole meal bread. Okay, Baz, I'm going to need your help in a second. Yeah. Um, yes, yes, yes. What can I do? Cuz pudding's done. I can't believe Ly was so excited for an Easter egg. You've taken the egg part of an Easter egg and just given her chocolate. Oh, you could have filled the egg with Oh god, you're right. A tough round of ingredients because three sweet things. Yeah, it's a lot of sweetness. You're going to have to tap into other stuff in and around to make that work. They still

haven't found a home for donuts. I'm not proud of what I've done, but it's exactly what I wanted to do and I don't like the look of it. Are you putting a top on it? It doesn't need anything else. It's got enough sugar in it. We just need now to focus on the donuts. Where the donut gonna go? I'm also just really worried about how this comes together as something. What's this for? Exactly. What's that? Bread. That's just bread.

Bread. You had bread. Yeah, that in there won't be bad. Mix that in. What's it adding? Just hide these ingredients. We want you to celebrate Lotty shopping for goodness sake. Right. Where? Chocolate can go into this. I can scrape chocolate off and put it into that sauce. That would be that'll be fine. You want to put chocolate and chocolate sprinkles into I don't want to, but I have no alternative because it needs to go somewhere. And I think that could do a little bit of sweetness, but not too much. Just shaving the top, [snorts] which if I'm honest is how most kids eat donuts with icing on top. Just beat the top.

Yeah. Oh my god. You've even put the bread in that. You've already blended beans into it. What's wrong with more starch? How's that? Taste that. I don't know where it's going to go, but we got something. Are the ribs going to go into that? Well, that was my original plan, but now, Barry, we've got lettuce and breadcrumbs. JJ J. Yeah, I'm really sorry, but you know, I ever said that thing about the pressure releasing. Yeah, you've got 6 minutes.

No pressure in it. Oh, low. Oh, no. I think we're just going to have hot. You've just got boiled ribs. Just steam some ribs. Yummy. 4 and 1/2 minutes. Uh, so if they're not So they've not pressured cooked. So they're not cooked. So they need to go in the deep fryer. That's the only other way to cook them quickly to my daughter. I'm right. He's not. I did turn the deep fryer off quite a long time ago. Right. I'm going to turn that on. Can you dry the ribs so that we're not putting in wet ribs?

Oh my god, Jamie. That is quick decision making. I'm going with it. We don't do them, do we? Do a few. Right. Only problem is Baz also in there is mushrooms that we haven't used anywhere else. So, we need to use Put the mushrooms in the sauce. Put the You do that. I'll do the I'll get the mushrooms out. 2 minutes. You can do this. Right. Okay. So, you got crispy breadrumbs. You've got a source of all of the condiments we own in the studio, plus donut and mushrooms. You've got baby corn ribs, which have just been deep fried. You've got a sambal mayonnaise.

You got your lettuce on hand. And Baz has made something on that side with pasta, cake, corn, and Easter egg. Jamie, those ribs look incredible. It was the plan all along. Baz, you've done an amazing job here. And what's the thing that you've done, Baz? I'm not proud of myself. [snorts] I blame your daughter what we do with this. I don't know. What do you think about serving the ribs on the lettuce? Sure. Uh, and then ribs on top. Oh my gosh. What are you doing? Sauce. Oh, for the ribs. Okay. Will you What? You want this on the cake?

I don't think it will make it worse. Last 30 seconds. It feels like it's allish coming together a bit. And just like any good sauce needs a few breadcrumbs. Oh, it's texture. I give that. Yeah. Texture. Is there anything else? Have we used everything? We've used mayonnaise. Isn't that your corn ribs with your dip? Five. Four. Three. Two. One. Wow. What a cook. This came into the 60s. Lovely. Well, fortunately, boys, you have a chef to pass judgment before at the end of the video, my daughter's going to put this in her mouth and give you a facial reaction.

I'm excited for these, though, and I want some of this sauce. So, we know we had a little um accident with the pressure cooker, but off the back of that, you adapted and adjusted and did genius. What is often done actually, which is just really quick deep fried pork ribs. It's a much bigger chew, but excellent flavor. I hope they are excellent. And the sauce, it goes well with them when it's dipped. So, you got the bread and the beans that give it that reffried bean almost consistency, but with sweet, tangy, spicy, fermented flavor that does work with the pork.

There's a dish in Korea where you do exactly this. You do grilled meats wrapped up in lettuce with sauce. It's really good. The corn simple enough. I mean, you fried those early on in your 45 minutes and then you've served them cold, but the sauce is lovely. I think that it's great, isn't it? It's great. And then this happened. You even weren't happy as you were plating it and still you continued. You said the ratio of cake to filling doesn't work.

You didn't try to change that. You didn't slice it in half or half the cake. I think the smartest thing you did with those ingredients was almost instantly you said it, why do we take the Easter egg and put it into the chocolate sauce? You later put the donut in there. The chocolate gives that a silkiness and a richness which really works with the bean and the bread. I like it when you take an ingredient and you think about what can this add and where can it go rather than there's a cake, I'll put some cake on a plate. That's the problem I think cuz cake on a plate hasn't worked. But actually taking the ingredients and doing something like that with it really has. I think it's where sweet is always our downfall.

Yeah. I struggle so hard with knowing how to put a sweet dish together, particularly when you're presented with a whole sweet dish. I think actually with the cake, taking small amounts and almost reshaping it, dipping it in caramel to giving it some texture, almost like cake pops kind of thing. Those kind of things still heavy on sugar, but at least you're adding a little bit of texture to what is otherwise just quite stodgy. Yep. So collectively that would have been about an eight out of 10. That's about a two. So it is an average of five.

Okay, it's fair. Now let's get the thoughts of Chef Lotty. Thumbs up, thumbs down, or thumbs middle for each bit? I want all of this one. Okay. Thumb. Is that thumbs down? You don't even like the sweet corn. You love sweet corn. Well, it does brown that way. It's brown. Okay, let's try one of these. That's called a rib. Pick it up and take one bite. One little bite. Do you like the mayonnaise?

Thumbs up for mayonnaise. Brilliant. Okay. And what about So, this is a peanut butter sauce with some toast on the top. Thumbs up for the sauce. This is sweet pasta. Thumbs up. Oh, thumbs down. Okay. What about some of this cake? Thumbs up. Thumbs down. Thumbs middle. That's a thumbs up. Thank you very much for trying all of that. As Jay, I think the verdict is in. Thank you very