Annie Stirk, from Stillington, helps launch Channel 5's Real Food Family Cook Off

IN the Blue corner, young mum Meg is getting all hot and bothered because her potatoes aren’t cooking. “The microwave is much colder than in my house,” she moans, while hubby James carefully pan fries some tuna steak.

Meanwhile, the Reds opposite – mum-and-daughter team Filipa and Kathy – calmly prepare their piri piri chicken and fries.

We’re in Portsmouth, where the first episode of TV’s newest cookery show, Real Food Family Cook Off, is being filmed.

The set is almost gladiatorial in design – a circular cooking area divided into two halves, with banks of seating behind for each team’s legion of fans.

There is a lot of cheering and jeering and a bit of flag waving as some of the keenest home cooks in Britain battle it out for the top prize of a year’s supply of groceries from Tesco, sponsors of the show.

Eight family teams have been chosen from hundreds who sent in recipes. The recipes are split into eight “mood” categories; from “comfort food” and “me-time” meals to “breakfast on the go” and “talk and fork”, where the emphasis is on informality, perhaps where friends are gathered in the kitchen with a bottle of wine and a light snack.

Chief food consultant for the project is North Yorkshire-based Annie Stirk, whose culinary team were responsible for recipe checking as well as picking the contestants.

Annie, who runs her company, Absolutely Food, from Stillington, near York, said the show, which airs on Channel 5 on Tuesdays at 7.30pm, was the largest project she had undertaken in her 35-year career. She was delighted to get involved because she loved the concept of the show.

“It’s about families cooking together, which is where we all need to be, rather than buying ready meals.”

About 40 teams auditioned for the show, which is hosted by Celebrity MasterChef winners Matt Dawson and Lisa Faulkner, with judging headed by Ainsley Harriott.

Annie said: “There was a huge amount of energy there. It was a bit like the X Factor in that people were saying how they never thought they would be chosen and once they had been selected were struck by the enormity of it all.”

The final eight teams had a baptism of fire during filming where they had to cook outdoors, on induction hobs, in front of the camera.

“They were amazing,” said Annie. “What they were able to do in a very strange situation was quite something.”

Annie believes the “moods” theme really caught the imagination of home cooks.

“Hundreds of recipes came through, showing that there is a level of interest among people for home cooking that isn’t MasterChef.”

•Real Food Family Cook Off airs on Channel 5 tonight at 7.30pm and weekly until November 1. For recipes, visit Tescorealfood.co.uk

Rice work if you can get it

York food blogger LUCY POTTER suggests a sleepy-time delicious lettuce risotto

RISOTTO is the ultimate comfort food. You don’t so much eat a risotto, as melt into it.

I find a bowl of an oozy, unctuous risotto just like a giant hug.

Indeed, every time we make it together, my mum rhapsodises about the sense of serenity inspired by cooking this Italian classic.

All it needs is the occasional ladle of stock and a quick stir to massage the starch out of the rice – leaving you with plenty of time to clear up, lay the table, pour a glass of wine and relax while dinner is ticking away on the stove.

Risotto is also great for using up any veg lurking in your fridge, or even roast chicken.

Cooking a risotto is the perfect antidote to a stressful day.

The result of this kitchen therapy is a heart-warming bowl of food – soft and creamy, yet curiously light.

There is science behind this risotto theory. Eating carbohydrates, such as rice, induces the release of serotonin, which has a calming and relaxing effect on the body and mind.

Of course, some protein should also be included to stabilise blood sugars throughout the evening and overnight.

Here, protein is provided by the peas and Parmesan.

In this recipe, the mellow flavour of wilted lettuce adds to the calming nature of the risotto.

Beatrix Potter once wrote that “the effect of eating too much lettuce is soporific”.

A quick Google search also taught me that lettuce sap actually contains a sleep-inducing chemical called lactucarium.

Clever old Beatrix.

Here’s how to try Lucy’s soporific lettuce risotto recipe for yourself

Ingredients (serves two)

120-150g Arborio or Carnaroli risotto rice (let appetite be your guide!)
Approx 500mls light vegetable stock
1 medium onion – fairly finely chopped
5 spring onions – finely sliced
2 small cloves of garlic – finely chopped/crushed
1 stick of celery – strings removed and chopped
1 wineglass of dry white wine
2-3 large handfuls of mixed lettuces, preferably one with some darker green leaves (a combination of little gem, round and red batavia lettuce is nice) – shredded
1 large handful of frozen peas – defrosted
Handful of soft herbs (such as mint, chives, tarragon and parsley – use just one or a combination)
Zest and juice of a lemon
Handful of grated or shaved parmesan (optional)
Light olive oil (and butter if you like), plus extra-virgin/lemon-infused oil to finish
Flaky sea salt and freshly ground black pepper

Method

Place your stock-pot on the hob and gently heat. Prepare all your vegetables, then drizzle some olive oil into a non-stick pan and immediately add your onion (and butter, if using). Season with a pinch of salt. Soften the onion slowly in the oil, stirring occasionally. After 3-5 minutes, add the garlic, celery and half of the spring onions. Cook until all the vegetables are soft and translucent.

Add the rice and sauté for a couple of minutes to allow the grains to absorb the flavoursome oil and begin to toast. Pour in the wine and let it bubble to mellow and remove the harsh alcohol taste.

Start to add your stock, a ladle at a time, stirring occasionally. After about 20-25 minutes, the grains should be looking nicely plump and the stock almost used up (if you run out, just add water and adjust the seasoning at the end). Taste a grain – if it is soft and tender, but still al dente (with a hint of bite) then you can add your shredded lettuce.

Start with two-thirds of the lettuce, stir and let it wilt. Now add the peas, spring onions, lemon zest and most of the lemon juice and fresh herbs. Season with salt and pepper then taste and adjust as necessary. Stir in the last of the lettuce (for last-minute freshness and colour) and turn off the heat. Cover and leave to rest for 2-3 minutes.

Spoon into bowls and scatter over the rest of the herbs. Drizzle with extra-virgin or lemon-infused olive oil and have lemon wedges on the table.

• Check out Lucy Potter’s food blog at citrusandherbs.blogspot.com for more recipes.