SCRIPT FOR EXTRA COOKING STORY

Written by
Sam Babington & Kate Sargent
07/12/14

Maidstone Studios
New Cut Road
Maidstone
ME14 5NZ
07817167274

INT. KITCHEN, STUDENT HOUSE - TURKEY CHILLI BEAN JACKET

POTATO
KATE
Hello and welcomes to SVTV+. SVTVs
sister show on the website.
We see our PRESENTER, KATE, standing next to the KITCHEN
TABLE as she INTRODUCES our STORY.
KATE (CONTD)
Today were going to be cooking
turkey chilli bean jacket potatoes.
Firstly you want to fork the
potatoes, rub it in vegetable oil
and season, before you put it in
the oven at 180 degrees for around
45 minutes.
We see KATE STAB each potato SEVERAL times, making sure that
there is PLENTY of HOLES. She then places the POTATOES into
the HOT OVEN.
KATE (CONTD)
Whilst you're waiting, heat up the
saucepan with oil, then fry a whole
chopped onion until it's soft and
golden
We then move to a HOT SAUCEPAN where KATE adds FINELY SLICED
ONIONS, creating a SIZZLING sound as they begin to FRY.
KATE (CONTD)
Then add the turkey mince, frying
until its fully brown, say for
around 10 minutes
Moving on, the CHOPPED ONION is now BROWN and FRIED. KATE
then adds in RAW TURKEY MINCE which too creates a SIZZLING
SOUND
KATE (CONTD)
Once this is done, add in the
passata and extra seasoning,
cooking this for a further 10
minutes.
This too BROWNS and becomes COOKED. KATE then adds in a
MEASURED AMOUNT of PASSATA, SPREADING it across the SAUCEPAN
which MIXES with the other INGREDIENTS.
(MORE)

2.
KATE (CONTD)
And finally, when your jackets are
done, cut your jacket into a cross
shape, then add your mince with
Parmesan cheese sprinkled on top
then garnish to make it look a bit
prettier. And there you have it.
We now move to a EMPTY PLATE until KATE puts a HOT and COOKED
POTATO on it. She cuts it in a CROSS SHAPE then spreading the
POTATO apart. The COOKED TURKEY MINCE, ONION and PASSATA is
added into the MIDDLE of the potato. She then GARNISHES by
adding CHOPPED TOMATOES and ONIONS round the POTATO, until
SPRINKLING PARMESAN CHEESE on top of the TURKEY MINCE.
INT. KITCHEN, STUDENT HOUSE - SALMON TAGLIATELLE
KATE
And now for you pasta fans, some
salmon tagliatelle.
To begin with, place your salmon
fillets into the oven at a 200
degree heat for around 15 minutes.
KATE takes the DEFROSTED SALMON out of its PACKAGING then
places onto a BAKING TRAY, WRAPPED in TIN FOIL. She then puts
this into the HOT OVEN.
Whilst you wait for this to cook,
boil a litre of salted water, then
add the vegetable stock until it's
dissolved, followed by the
tagliatelle. Boil this for around 5
minutes.
We see a saucepan of BOILING WATER where KATE adds SALT to.
She then adds a VEGETABLE STOCK - CRUSHING it with her
fingers so that it DISSOLVES better. This is then SHORTLY
followed by BALLS of TAGLIATELLE.
After boiling, remove the water
leaving a bit of stock, then add
your crme fresh, stirring
thoroughly.
Once the PASTA has SOFTENED, KATE removes the BOILING WATER
but leaves around half a MUGs full in the BOTTOM of the
SAUCEPAN. She then OPENS the CREME FRESH, ADDING all of it
into the PASTA.
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3.
KATE (CONT'D)
Once your salmon is cooked, cut
into chunks then add and stir to
the pasta for a few minutes, then
plate up and serve.
KATE takes out the SALMON from the OVEN then cuts it into
TINY CHUNKS using a KNIFE and FORK. This is then ADDED to the
SAUCEPAN and STIRRED until DISTRIBUTED EVENLY.
KATE - PEA AND BACON RISOTTO
Coming up next - pea and bacon
risotto. A healthy and light meal.
For this meal, begin by heating a
sauce pan up with oil then add a
knob of butter.
We see another HOT SAUCEPAN, where KATE then adds a KNOB of
BUTTER until it MELTS and SPREADS across the saucepan.
When the butter has melted, add a
whole chopped onion into the
saucepan, for around 5 minutes
until golden.
Another CHOPPED ONION is added, where we see it being FRIED
and SLOWLY turning BROWN.
Whilst waiting, boil salted water
then add the risotto and stock for
around 15 to 20 minutes.
KATE boils some SALTED water then adds a MEASURED AMOUNT of
RISOTTO into the BOILING WATER.
When the onion is cooked, add
sliced bacon rashers with the
onion. Cook until the bacon is
crisp.
Once the ONION is BROWN again, KATE SLICES some BACON RASHERS
then adds it in with the ONION, until the BACON becomes
CRISPY and BROWN.
When the risotto is finished, serve
on a plate then add the bacon and
onion on top.
We now see KATE add the BACON and ONION to the RISOTTO,
stirring until distributed. Once this is complete, she dishes
3 SCOOPS of the mixed RISOTTO onto an EMPTY PLATE.
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4.
KATE - PEA AND BACON RISOTTO (CONT'D)
Sprinkle Parmesan cheese followed
by black pepper, and your pea and
bacon risotto is ready.
The final product then has PARMESAN CHEESE SPRINKLED on top,
then is ready to serve.
KATE - CHICKEN BIRYANI
And finally, we have the chicken
biryani meal - your curry
alternative.
And for the last meal, heat up a
saucepan and wok and add the
chicken thighs to fry for 10
minutes until skin is golden. Get a
preheated wok then add a whole
chopped onion.
Another saucepan is heated. RAW CHICKEN THIGHS are added into
the saucepan, where the SKIN is facing DOWN. She then heats
up a WOK with OIL and adds in another whole CHOPPED ONION.
After 5 minutes of frying the
onion, add in the chicken. Get a
bowl of boiling salted water for
the rice, allowing it to cook until
it begins to soften.
The BROWN-SKINNED CHICKEN is then mixed in with the ONIONS in
the WOK. KATE boils a saucepan of SALTED WATER then adds in
the MEASURED AMOUNT of rice into the saucepan.
Then get another bowl of boiling
water, measuring it to 700ml. Add
in 3 and a half vegetable stocks,
mixing until it has dissolved.
Heating up ANOTHER SAUCEPAN, KATEE then adds in 4 VEGETABLE
STOCK POTS, until DISSOLVED.
Once mixed, drain the rice then add
to the chicken, followed by adding
the vegetable stock.
The PARTIALLY COOKED RICE is DRAINED and added into the WOK
with the ONION, CURRY POWDER and CHICKEN. The DISSOLVED
VEGETABLE STOCK is then POURED ontop of the MEAL.
At first it'll look like there is
lots of stock, however this will
eventually simmer down and the rice
absorb the liquid, this will take
around 20 minutes.

5.
We see the STOCK slowly SIMMER down.
Once most of the liquid has
simmered, add in the peas. Then
finally serve once it's fully
simmered.
A measured amount of FROZEN peas are then added into the
meal. Once COOKED, there should be no LIQUID left in the
meal. We then see KATE SCOOP one piece of CHICKEN with the
RICE onto an empty PLATE
KATE - ENDING
Well thats it today on SVTV+,
thanks for joining me, Im gonna go
and eat my dinner. Cheers!
We end with KATE still wearing her CHEFS HAT as she WALKS off
with the CHICKEN BIRYANI PLATE which she made. We then RETURN
back to the NEWS CHANNELs GRAPHICS.