We've all been there, standing in front of our kitchen counter, wondering what to cook when guests arrive. How do we come out of it looking really good? How do we reduce stress? Well, today, Chef Kush is here to share his dinner party menu and take us through the process of creating a delicious meal that will impress our friends.

We're thinking summer, with some courgette flowers stuffed with crab as our main course. And for those who don't eat fish or want a vegetarian option, there's also a variation using crab meat and vegetables. Chef Kush explains, "I'm thinking summer. You know, so we've got some courgette flowers. I'm gonna stuff them with crab and I'm gonna do a vegetarian version to appease the people in the comments." He assures us that it will have dairy in it, but it's something simple that pairs well with the same garnish, the crab.

Next on the menu is a really simple sea bass dish that has about 28 ingredients in it. Chef Kush acknowledges that there's a fine line between "chef unleashed" and easy dinner party, but he assures us that this one is an easy dinner party, but with some effort. He suggests spending more money on fantastic ingredients and doing less to them, or getting a cheaper cut of meat and putting more effort into it. For example, he mentions his previous dish using pork belly, which required days of effort but was a more affordable option.

For the sauce, Chef Kush explains that it's literally gonna be seasoned buttermilk. He recommends lining the steamer basket with a bit of baking parchment and tiny bit of olive oil to prevent the courgettes from sticking. He also suggests using both olive oil flavor and butter flavor in cooking asparagus and artichokes, which will give them a nice bite and shine.

Now, let's talk about designing the menu. Chef Kush shares his rule: make your life as easy as possible and then balance it with effort or spending more money on fantastic ingredients. He also recommends using leftover bread or fruits for texture and adding a herb oil to complete the dish. For the final touches, he suggests adding some artichokes from a jar (because they're too much work to prep and cook) and serving the courgettes with stamens that are steamed until warm.

The menu is almost ready, but there's one last thing: seasoning radiance and quality of ingredients. Chef Kush emphasizes the importance of using high-quality ingredients, especially when it comes to flowers like courgette blossoms. He advises us to keep their natural shape by not over-working them and to rely on nature's given qualities, such as the delicate flavor of buttermilk or the sweetness of fresh herbs.

Now that we've talked about designing the menu, let's move on to preparing the ingredients. Chef Kush starts by explaining how to prepare the stamens: he advises us to leave them in if we want to eat them and then steam them until they're tender. He also suggests using artichokes from a jar (again) because they're too much work to prep and cook.

As we move on to cooking, Chef Kush wants to emphasize the importance of mise en place: all the labour has been dispatched off to someone else, but with some preparation, our lives can be made easier. He uses a dozen glass bowls and little Petri dishes to demonstrate his point, showing us how even simple tasks like chopping vegetables or slicing artichokes can be done with ease.

Now that we've covered the basics of preparing the ingredients, let's talk about cooking. Chef Kush starts by explaining how to cook asparagus: he advises us to slice it in half and keep its natural shape to prevent it from losing its texture. He then cooks it in olive oil and butter, adding both flavors to give it a nice bite.

Next up is cooking the courgettes. Chef Kush suggests using both olive oil flavor and butter flavor in cooking them as well. He advises us to slice them thinly and keep their natural shape to prevent them from losing their texture. Once cooked, he serves them with stamens that are steamed until warm.

The final step is putting everything together. Chef Kush explains how to create a beautiful presentation by folding the petals of the courgette flower over itself to seal it and then leaving a few long for decoration. He advises us to serve the dish warm just to set the mousse, and to rely on seasoning radiance and quality of ingredients to complete the dish.

For the final touches, Chef Kush suggests adding some leftover bread or fruits for texture and serving the dish with herb oil. He also recommends using a classic favourite green herb oil to add a touch of elegance to the dish. Finally, he advises us to serve the courgette flower upside down, long, or short, and it will always impress because it's something we don't see at home normally.

Chef Kush ends his explanation by emphasizing the importance of simplicity and quality in cooking. He reminds us that even simple tasks like chopping vegetables or slicing artichokes can be done with ease if we have the right tools and ingredients. And most importantly, he advises us to rely on nature's given qualities, such as the delicate flavor of buttermilk or the sweetness of fresh herbs, to complete our dish.

As Chef Kush concludes his explanation, it's clear that cooking is not just about following a recipe; it's about using high-quality ingredients and relying on simplicity and quality to create a beautiful presentation. And with Chef Kush's guidance, we can learn how to do just that.

"WEBVTTKind: captionsLanguage: en- We've all been there.(tranquil ambient music)You've got people coming around for food,what do you cook?How do you come out ofit looking really good?How do you reduce stress?Well, we have chef Kush herewho's gonna take us throughhis dinner party menu,and we're gonna stand heredrinking and ask him questions.- Best job ever.- We've got it, great.- What's the menu?- Summer.I'm thinking summer.You know, so we've gotsome courgette flowers.I'm gonna stuff them with craband I'm gonna do a vegetarian versionto appease the people in the comments.- Lovely.- Lovely.- But it will have dairy in it.- Okay.- But it's something sosimple that it pairs wellwith the same garnish, thecrab, so you may as well.Then we're gonna do areally simple sea bass dishthat's got about 28 ingredients in it.- Exciting.- There's this fine linebetween chef unleashedand easy dinner party?- Yeah.- Yeah.- Yeah.- This isan easy dinner party, but for Kush.- And then a dessert of Ithink three ingredients.It's gonna be some mango,some cream cheese and somevanilla, and a brittle.First things first.- Drinks right?- Drinks.- Because your guests are dry.- Yeah.- I've delegated the wine choiceto spare because he knows.- We're doing a fishylight summary starter.So we're gonna begin witha Vena verde crisp light,almost effervescent, a Portuguese delight.- Green wine.- I likewhen you get poured wine and say to start,we're going to have this one,which means there's more later.- Wonderful.- There might be,we'll see what the rat has.Oh chef, do you want a glass?- Oh yes please.While Ben does his job,I'm gonna start cooking.So scallop moose.Really simple, scallops.Bit of salt to help break them down.Whiz 'em up.And then pour in thecream as it's spinning.(machine whirring)- What I love aboutwhat Kush is doing hereis it's so adaptable.Basically it's equal quantityof scallop and cream.But you could swap thescallop for any white fish.So, or chicken or basically proteinand cream in equal measure equals moose.- Yes, it's not even the star of the show.We're going some lovely Cornishhandpicked white crab meat for that.- What, what, what?- Cock crab is the male crab.- Right.- Put it into a bowl andwe're gonna season it.Just looking for somethingthat's nice and soft and pillowy.- Yeah.(soft thump)- We've got a couple of questionsfrom the community as welland one of them is how farin advance can you prep?- This moose, as longas everything is freshand ice cold when you make it,it's all dependent on the seafood.So the scallops came in,the crabs come in fresh,we trust the seafood supplier.So you could make this twoor three days in advance,but because it's such a simple dish,you want that freshness.You could stuff thecourgette flowers with it,put it in your fruittwo days before easilyand then just steam it to water.That's quite nice.Or you can steam it in advanceand to serve it lightly chillor room temp, depending onthe weather comes into play.- It's a really good tip, planyour starter not to be warm.- The vegetarian version,peas defrost out the freezer,mint, salt, pepper.Blitz it up, put somegoat cheese through itand not be the veggie version.- Oh, that's great.- And thoseare our two fillings done.So they crushed peas.Nice and vibrant.Tiny bit of coriander.Tiny bit of ginger togo through the scallop.We've already got the mintand the peas don't needanything else than that.Might seem a bit odd, but thisis what Raymond used to do.So this is his.- Name drop.- Grandma recipe.So this just bringsanother dimension to it.- This is Raymond Blancthat you're talking about.- Everyone knows who I'mtalking about, come on Mike.- Well, they do if they'velistened to the podcast.- Oh.So we're gonna whackthese both in piping bags,we're gonna stuff 'eminto courgette flowers.We'll make a littlegarnish and a dressing.And back to the starter.- Where do you get courgette flowers from?- You grow 'em.Ah.They are easy to grow.So all courgette come outand they've got theselittle flowers on the end,and they just get biggerand they take the flowersand sell 'em to restaurants,and they sell you the cheap courgettes.Your local artisan green grocermight have it a local market,your allotment friend might have them'cause all courgettes andsquash and marrows I thinkwill have a flower.- Mm-hmm.- Just how you utilise them.Chefs loved it when it wascourgette flower season'cause otherwise this same fillingand same garnish would beput into it very early.But the effort involvedin taking that off,opening it out and stuffingit versus making pasta,chilling pasta, rolling pasta.- Natures dumpling.- Three quarters full.And then these are steamedand served just warmjust to set the mousse.The crab's already cooked,obviously you just want cook the scallopand warm the peas through.It's gonna fold over a coupleof the petals to seal it,and then leave a few long for decoration.And you are really relyingon seasoning radiance and qualityand something nature's given you,I.E. the flowers, andthey look quite cool,you can serve 'em upside down.Serve 'em long, serve 'em shortand it will always impress'cause it's something youdon't see at home normally.- Do you have any sort ofrules for designing that menu?- So make your life as easy as possibleand then you either balance it's,I think it's a balance of effort or spend.- Okay.- So you spend a moremoney on really good,fantastic ingredients and do less to them.- Yeah.- Orget a cheaper cut of meat,and spend more timeputting effort into it.- Like the pork belly you did last time.- Exactly.- A lot of effort,days of effort,but it's a cheaper cut.- These are the stamens,you know, pollinate tinkles, yeah.So these come out ofthe middle of the flour.You can leave them in and then eat them,but if you take them out and steam them,they look quite, it's a free garnish,it looks quite pretty.Some artichokes out of a jar.- Because they're too muchof a pain to prep and cook.- Some leftover bread,fruiton, or fruits or twiss for texture,and a herb oil.The classic favourite green herb oil.- Yay.- Yeah.And then the sauceis literally gonna be seasoned buttermilk.- Sour.- Sour.So I've just lined the steamer basketwith a bit of baking parchment,tiny bit of olive oil so they don't stick,'cause the last thing youwanna do is all this work,and then they stick.So courgette rounds,thinly sliced.(loud thumping)Keep that natural shape.Asparagus tips,sliced in half to get, again,keep that natural shape.(oil sizzling)So we go asparagus into the olive oil and butter.Olive oil flavour,butter flavour, use both,butter gives a nice shine.They'll tick over, last second.Literally last second we'llgo in with the courgettes.So it's got a nice bite to it.Warm the stamens up.And then with the artichokes,that I'll just slice up a bit more,so they're a bit more dainty.But there's nothing wrongwith using a good prepared product.All the labour has beendispatched off to someone else.- Lots of mise en placebefore you started cooking,and we are lucky in thestudio the fact we've got,you know, a dozen glassbowls and little Petri dishesand stuff to demonstrate,but how would people do this at home,especially as one ofthe comments from Peter,\"I've got a really small kitchenand not a huge amount of equipment.\"?- What I do at home is I get things readyand just put it straight in the pan.So you could put theasparagus into the pan,give it 30 seconds onthe stove, pull it off,and then put everything else in in it.Put a lid on it, put it to the side.Eight hours later, justput the pan over the heat,warm it through.Restaurants prepare food well in advance,and it's pretty much all reheating,and then they're pan frying their fishor their roast and their meat to order.So that's how it shouldoperate at home as well.Buttermilk, I'm gonna add some salt,some pepper and a herb oil.Fresh herbs, lightly chopped up,put into oil that's 130 degrees Celsius.Cooked for a minute and then blend itand then strained through kitchen roll.And you get this lovely, vibrant,very, very dark green herb oil.It must be weird for you to see butter eggwithout raw chicken breast to it.(Kush chuckles)- Yeah.I actually, you are right.- And now the magic happenswhen you pour this in thislovely little split effect,and all your flavour is in the oil.(upbeat ambient music)Nice use of the stamen.So I'm just gonna takethem out onto the board,so they don't have anyexcess juice dripping on.- Looks amazing.- If I ever by a miracle gotto the stage where it looks like this,this is where I'd ruin it.- As long as you do it with confidence,your guests will think that'swhat is meant to happen.- Doesn't matter how good it looksin the kitchen work service,you've still gotta walkit to the dining room.- Yeah, that's a problem.(people laughing)- And there we have our.- This is your tasting menu.- Crab stuff, courgette flourand our crushed peastuffed courgette flourwith spring vegetables.- Beautiful.(people applauding)- I am excited.- Me too.- I love the mottledlook of the dressing.- Hmm, cheers boys.- Cheers.- Cheers, cheers, cheers.- So you've got veggie, nice.- Mm-hmm.- Oh my goodness.- It's a taste of sunshine.- That's incredible.This is fantastic.- Tiny little bit of olivecoming through, and the bread.- Mm-hmm.- Yeah, apart from that, it's delicious.- Really sweet scallop and crab.- Hmm, yeah.- It's a sweet meatwith sweet peas,and then you've got thislike sour buttermilk.Yummy, yum, yum.And the floral note fromusing a flour, that's special.And Pariah was askinglike how do you then pairsomething with it in terms of a wine?And it's all so subjective,like all drinks pairings are.- Make a choice,tell everyone that's whyyou made the decisionand they'll probably believe you.- But for something aslight and fresh as this,you want something almostlike palate cleanser,it is zippy, it's zingy,it's almost effervescent.It's citrusy.Green fruit, green apple.And yummy.- Shut up Evers.- What a great way ofinterrupting this videowith an announcement forour next sorted live,Washed Up.- So far, 1000s of youhave been working withour production team to comeup with ideas for the weekend.- Here's what we know,we're on a beach and we'regonna be taking on lots oftropical challenges.And now for the first time,we are finding out whatsome of those ideas are.Of course, pass it onmystery treasure chestwhere you'll be takingturns cooking with everyonehaving to pull somethingout of a treasure chest.It could be an ingredient,gadget, or a curve ball.Nice.- A poker face challengewhere people have votedfor the four nasty and one nice.- It's bad enough as it is.Sorted survivor, whereyou'll be cooking togetherand the community watching uswill vote us off one by one.- Pass it on desert island disheswhere you'll be taking turns cooking,and the finished dishmust include elementsfrom all of your favourite foods.- Ooh.- If the community feel likesomeone is not properlyrepresented, you'll all fail.- And a tin can metal detector challengewhere you'll comb the beachfor mystery tins to cook with.- This is just the first bunchof segments to be revealed,the rest of the segmentsare still being worked on.Thanks guys.If you want to get your ideas heard,make sure you fill in the ideas surveyin the description box below.- And if you wanna be washed up with us,then join us on the weekendof the 29th and 30th of June.Tickets are available now.- They're available now.I thought I'd like echo.- Yeah, thanks mate.- Make it sound.- Emphasise.- Yeah, reverb.(birds chirping)(upbeat ambient music)(oil sizzling)- Right guys,I've got started on the main course.- Which is.- Which is gonna bepan fried sea bass, tomato,avocado and orange salad.- Oh.- Shellfish,and a chorizo sauce.So the first dish was for Ben.The second dish is for Jamie.So I know you're not themassive fan of cooking fish,but you do spend a lot of timetelling us about you gonna Spain.- He's not wrong.This is a wake up.- The best chorizo youcan get in the country.So this is.- In your humble opinion.- In a lot of people's humble opinion.(people laughing)This is a iberico, butBellota pig chorizo,so from the black-footed pig.And that's gonna go ona plane as it is naked.On top of that, pan rose sea bass,I'm gonna cook all sixpieces now in two pansto show that you shouldn'tbe afraid of cooking fish'cause everything else againcan be done in advance.(oil sizzling)- So classic sourcedbase for seafood, fennel, shallot,got some garlic.I've put some cooking chorizo in there.We're gonna go in with some lovelydatterini Sicilian tomatoes,which are like candy.They've got some tarragons and thyme,some piquillo peppers.- Oh yeah, yeah.- They're gonna go in.Tomatoes are gonna go in.Bit of sweet smoked paprika.Not the hot stuff's gonna go in.(loud thump)Some sherry.And then a stock made fromsix kilos of chicken wingsthat have been roasted,and two kilos oflangoustine heads and clawsthat were roasted,as well as all the sameingredients from the base.- It's pretty much (indistinct),if you diluted that, I wouldhave that on a spoon as it is.- Yeah.So that took about a day, right?Chop your wings, roast them really slowly,make your stock, strain it off.(oil sizzling)But that can be done wellin advance or frozen.So this is sweated down.I'm not looking for any colour,I don't want a really rich dark sauce.Looking for light and fresh.Go with some sherry.The pan is on full.The pan's on nine.- Okay.- All right.Everything's over a high heatto cook it really quickly.I don't want this to cook for an hour.It'll taste muddied and tired.You wanna get the realfresh flavour out of this.- Tired.- Yeah.You wanna go in with the fatand the lovely gelatinous,langoustine and chicken stock base.- So this brings us onto toquestion two from Pariah,which is wine pairing again'cause it's a fish dish,so cliche you go whitebut actually smokedparika, smokey flavours,you've got the pork from the chorizo.- Yeah.- You've got the tomato,albeit cherry tomatoes,you could go a lightred or a heavier white.- Something quite big androbust will pair well with thisbecause we're servingit with some sea bass.Wild caught sea bass.So we're going with a saladout of these ingredientsthat are mirroring what's in the sauce.So we've got tomato, gonnaput some fennel through it.Orange, which will comeinto the fish later as well.And a little trick fromrestaurants that I learned.That makes a massive difference.- Casual home.- And good olive oil,salt and pepper,and that's pretty much what you need.There's a lot of flavourcoming in various parts.So this is just tosupport everything else.Okay. So we've got the fennel tops.Don't buy dill, just use the fennel tops.(loud thumping)They'll go through.Very finely shred(loud thumping)some fennel,not too much 'cause itcan be overpowering.And then one of my favouriteingredients this time of year,blood orange.People think it's just colour,but they have a totally differenttaste to regular oranges.- Tastes like sangria.- They, yeah.- They taste like not going to bed.- Right, you do that, I'mgonna see if we've actually,I don't think we've got a (indistinct).Where can we go that's similar?- What's that?- It's Eastern Europepinot noir.- That'll do.- Heavy.- Yeah,a lighter, a thin skin grape,in fact, you can see the colourthrough it, it's a light.- Yeah.- Probablywould benefit from eachshield if this one isn't,but we'll manage withair conditioning here.This dish would take alovely, slightly hoppy,not too much by IPA as well.- Supermarket avocado.It'll add fat to the dish.But you want that unctuousnessto hold the bottom of the dish together.So just a bit of avocadogoing into the salad.By all means you couldchar the avocado as well,that works really nicely Jay.But we've got the smokinesscoming through the paprika.- Yeah.- So it's not needed.And just be.- Chop it out.- Just stir through thislovely seasonal salad,that will be servedroom temperature again.We've got some lovely jersey raw potatoes.- Mm-hmm.- In season.So I've cooked these potatoesin some simmering waterwith a lot of good olive oil,a lot of thyme and a cup, bulb of garlic.Okay.And a lot of salt.So all of the flavour fromthe garlic, thyme, olive oilhas penetrated the potatoes.- Bloody love osmosis.- And again.- My favourite country.- Do in advance.Keep in the fridge.Flavour.Gonna cut those up, throw'em through the salad.So everything's gonna gointo one bowl, mix together.- Okay, great.- All right.- So how long are youcooking these potatoes forin that liquid?- So bring them up to a simmer,then put the heat on thelowest possible heat,and then just keep onsqueezing 'em basically.These took about 35 minutes.(upbeat ambient music)- Muscles- Clams.- Clams.- Clams.- Big boy clams, right?- Big boy clams.- Cooked.- Big girl clams.- Yeah, big girl clams.- Steamed with a bit ofsherry. Taken out their shells.Washed with ice, cold water.And then drained andthen put in the fridge.- Why ice cold?- So once they've been cooked,you wanna cool 'em down.- Okay.- I've done thatby dunking it into cold water.I've saved the broth,pass it through of sieveand put that into the stock.But I just wanna get rid of any traceof fragments of shell or grit,'cause these live in the sand,and the last thing you wantis someone crunching downsomething too hard earlyon at a dinner party.- Don't know.- Maybe desserts,creme brulee or something.No.- No.- Hmm.- Oh,we'll take that off the heat.Cool it down touch, then blend it.I'm not gonna blend itwhile it's roasting hotand dangerous.Sea bass.Not only is it 12 pounds per portion,I've also spent a day and ahalf making the magic powderthat we used to use at the Mamoura,orange and thyme seasoning.I've taken the peel off anorange, and dehydrated it.I've taken a bunch ofthyme and dehydrated it.I've then powdered thatand passed it to a fine sieve to get this.- When you say dehydrated,you put it in a machine?- I put it into a low ovenat 50 degrees overnight.- Okay.- Same thing as a dehydrator.We're now gonna usetwo not non-stick pans.- So stick pans.- Stick pans.- Yep.- Yeah.(speakers laughing)- I'm gonna show you quicklyhow to make them non-stick.Right, just test how hot these are.(oil sizzling)If the water turns to pearls,it means it's hot enough.- Okay.- Okay.- Got the sea bass.It's been scored andseasoned lightly with salt,and left in the fridge uncovered.Get really dry skin.This has been in there three days.So it's gonna go in.(oil sizzling)- Skin side down.- Skin side down.It will instantly.- Like getting in a hot bath,isn't it?- Yeah.- Instantly tense up.(Kush grunts)And that just showshow fresh the fish isbecause it still has muscle tension.And then we're gonna season itand put a pan on topand hold the fish down,so the skin's in contact with the pan.Just over the fish.Yes, it is spitting.So I'm gonna push it downtill I feel the skin popping.Yeah, I love that feeling.- Yeah.- I'll, are you doing this by time?Are you doing this by feel?- Temperature.- Temperature.- Temperature doesn't lie.You can be knackered,end of a shift on a Friday nightafter the three and covers,temperature.(upbeat ambient music)While that's doing it,I'm gonna blend my sauce, strain it off,and dress the plates.You might ask why I'mpassing it through a sieve.- Why are you passing it through a sieve?Because you don't want to eat all of that.That's all the fibrousskin of the tomatoes,the really hard outside bit of the fennel,that just would get stuck in your teeth.And you want a silky smooth texture.(oil sizzling)Well, this one's a bit sticky.- Is it a bit sticky?Is it a bit sticky- Fish proteins are,especially fish skin proteinsup there with eggs are theworst proteins for sticking.- Yeah.- To most things.- But how do you get around that?- You're gonna garnish itand cover it, presumably.- Blend it.- Serveyourself that one as well.- Serve it yourself.- Yeah.- Serve your five guests the nice ones.They're all going,oh, taking Instagram photos, doing reels.You sit down and smash intoyours, they don't even notice.- None of my gueststake photos of my food.- A little bit of butter in now.Not to baste or anything like that,just to cover it all anda little bit more flavour.And that'll sit there with the heat off,there's enough heat in the panto just gently cook throughas we garnish our plates.So a taste of sauce.Hmm.- He's not happy.- Do you want me toseason that for you mate?- Tiny bit of cherry.I need a bit more freshness.So we'll go in with a bit of orange juice.Just to lift it all a bit.- And the use of raw alcohol in that,and by that I mean alcoholyou haven't cooked out,gives you that lift?- Hmm.So to get all the acidityfrom the sherry coming throughand that lovely flavour.Otherwise it would all becut out about an hour agobecause you've lost a bit of it.Red wine sauces, finishit with a little nipof the wine that you're drinking'cause then that becomesthe volatile compound,and that's what you tastewith all the lovely depth and background.- That's an amazing tip.- Temp wise,55 to 60.For serving temp,so that's about 48 now,by the time taking it out, it's rested,drain off all the excessjuice and plate it up.That'll be perfect.Warm the seafood up inthat pan very, very lightlyjust to take the chill off it'cause that have been in the fridge.Then I'm gonna plate up.So I'm gonna put this chorizofull of fat on a warm plate,and it'll just soften.I'm not doing anything to itbecause it's the quality of the chorizo.First had this style dish at the capital,Eric Chabot's restaurantwhen I was like 16.And it just had some thin slice of chorizounder some sea bass.- Like it should do.- Should have downloadedDuolingo for this episode.(speakers laughing)- Again in advance, you could,if it's the right weatheroutside, plate these up.Put some nice hot fish anda hot sauce over the dish.And that's job done.- Can we talk plating Kush?- Yes.- So many comments.- Yeah, why are you plating this way?What's your logic when it comes to platingfor something like a dinnerparty to make it look top notch?- Yeah, so I want allthe ingredients to shineand you to see everythingthat you're eating.So I'm gonna put the fish therewith the sauce and some seafoodso you can tell it's gotall of these thingsthat are hyper seasonaland you can taste them all.A little tip, waste nothing.Loads of basil in thiswill go really well,and we'll just lift the dish.And they don't need to know do they?- I mean they will, they'vejust had the first course.But.- Yeah.It is delicious.- But now they'reeight bottles of wind down, do they care?- Well, these two,these two are like goldfish.- They are nailing.- And bit of fennel.Bit of fennel frond.- By this pointin my dinner party it have all gone wrong,and we've got Papa John's on the way.(everyone laughing)- And there we have, primrose sea bass,chorizo veloute and seasonal vegetables.- Beautiful chef.(people applauding)Beautiful.Now the beauty of a dinner partyis normally you'd sit down andhave dinner with your guests,but Kush is cracking on dessert.- My dessert.Just for Mike.This is stunning mate.- It is incredible.- This is one of the mostbeautiful plates of foodI think I've ever seen you produce.(loud thumping)- Oh.- Hmm.- That sauce.It's the sauce.- That's the orange, I love.I always forgethow well orange pairswith so many ingredients.It's so good.The fish is meaty.Fleshy but just cooked from flakes.- That is astonishing.(Mike chuckles)- And you think you've had it alland you stumble across a clan.- Hmm.- And fish skinthat shatters like glass,and you want to eat,not peel off'cause it's slimy and put iton the side of your plate.- Yeah.- Great job chef.- Well done.- Yes.- So we've gothyper seasonal mango,cream cheese whippedtogether with whipping creamand vanilla and no sugar.And then we're making aalmond and hazelnut brittle,which is slivered almonds,crushed hazelnuts and caramel.- I would say caramel is yoursecret weapon for dessert.- Yeah, it's one ingredient in a pan,dry, full heat.Get it the right colour, turnthe heat off, tip your nuts in.And then we're gonna tipit out onto some parchment.Cover it with parchmentand roll it really thin as it cools down.And this is rip your skinoff, take it to hospital hot.(people laughing)- He's not joking.It's not a no laughing matter boys.- So in a French kitchen, thiswould be called a nougatine,which is the base for a piecemontee or croquembouche.Which another more French words.- Mm-hmm.- Put iton the menu in French, andit sounds more impressive.- Yeah.- Orput it on the menu as a nut brittle,it sounds more accessible.- Exactly.- It's the same thing,you choose.- What I would like to knowis, does that work in reverse?So if you are in Franceand you put on the menu \"nut brittle\",does that sound betteror worse than the French version?- No.- They don'tlike the English.- Right, right.- And that's gonna go off to the sideand cool down while I plate up.And that is that dish(loud thumping)done.We're literally gonnathinly slice a mango,put a Cornell of cheesecakeand mousse on the plateand hopefully that cools down in timefor a sexy end to eat it.- Lovely.- Good cornelling.- Great,one handed Cornell.- Secret is to go back against.- Your back on yourself and the under.- Yeah.- Get the underside.- Then use the curved bowl.- Wow.- Ah.(loud thumping)- Brittle.- I mean that is a truecelebration of seasonal fruit.- Yeah.That is the simple dessert ofunsweetened cheesecake mousse,'cause you've got a sweetcaramel and sweet mango.- Yum.(people applauding)(upbeat ambient music)- Cheers.- Cheers.- Cheers.I'm gonna try this on its own'cause I'm intrigued bythe cheesecake mousse.- Oh, wow.- When mangoes taste that good,don't mess with me.- The cheesecake thingis the smoothest thingI've ever put in my mouth.- Whipping cream.- Those mangoes are insane.- The mangoes are phenomenal.The brittle, just thatright side of bittersweet.- Yeah.- Nutty.- Mike did have a moanabout the simplicity,but I knew that he loved the brittle.Two weeks ago I made achocolate and nut version,and he ate the whole thing.(Mike chuckles)- I did.- So I thought I'd showhim how to make it.- This has been remarkable.- We've had a lovely time,I know you've worked very, very hard.- Oh, you should see they'reout washing up half myself.- Forget the washing up,how much did you spend?- Oh, easily 300 Quid.- Okay.- But that's for six toeight portions of food.- You were very much unleashed.- Yes.- ButI think where the value is,there are so many little elementsof things that are accessible to meand achievable to me that I've picked up.And it's been amazing.Like the mousse, a 100% will make that,in fact, I could make that dessert.- Yeah.- I can genuinely do it.It wouldn't taste asgood, but it'd be great.- Sometimes it's nice justto watch chef, chef off.- Exactly.- Peopleare saying in the commentsthey love to watch it.There was three more courses.- Cheers.- Cheers to that.- Well done.- Well done.(people applauding)- Guys, coming down below,which of those courses was your favourite,and while you're down there,there'll be a link to our gin,hashtag plug.(everyone laughing)Wonderful pairing for dessert.- Painless little.(loud beep)\n"