Ready steady cook 2020

[mark111757 Profile]

Mon thru Fri at 430pm London time on BBC 1

[Stokey Sue Profile]

I’ll give that a go, I hadn’t realised Romy Gill was one of the chefs

[jeral Profile]

I've watched both episodes of the new series and so far so good if you liked it before as it's the same format. Ryan is pleasantly competent and thankfully not overwhelming.

Salmon piece, tinned lentils and baked beans together would have stumped me.

[Stokey Sue Profile]

Episode guide

https://www.bbc.co.uk/programmes/m000g20l/broadcasts/upcoming

Romy Gill tomorrow, so will take a peek

[Gillthepainter Profile Website]

I watched it on Monday, and didn't enjoy it at all. I was totally bored. The 10 minute round killed it for me.
I'm going to give it another go, but doubt I'll be watching.

[jeral Profile]

RSC is probably more fun if watching with someone else so you can chat - or guess - when the constant walking between cooking stations occurs. Otherwise, the format is what it is.

I won't knock RSC because it does show cooking from scratch and quickly, which is what made it popular first time round I guess since Jamie followed it later with his somewhat more elaborate 15min meals. Also good for widening horizons, at least in principle of knowledge, e.g. lemon grass used also squash chips today which looked good.

[Pepper Pig Profile]

I’m loving it and Rylan is just right.

[mark111757 Profile]

I have enjoyed it so far and I like the recipes. Look forward to the next 10.

[jeral Profile]

It's funny when a chef (Akis?) tries to climb the herb wall then Rylan promptly goes into meltdown instructing him loudly to "Use the herbs in the fridge!". They must record the season's programmes back to back over two or three days so the herbs never need replacing.

The food ideas always look good but I doubt they'll convince many of the typical viewers that undercooked meat is meant to be served pink rather than fully cooked or well done.

I love Anna's propensity to slice fresh chillies over many things and Romy's tendency to add turmeric to many dishes and won't hold my breath for dishes where those chefs use neither.