Ready Steady Cook

Two members of the public provided two celebrity chefs with a bag of ingredients they had bought, usually to a set budget of £5. Essential ingredients such as bread, milk, eggs etc. are provided by the show. The two teams were designated "red tomato" and "green pepper" (referred to as "red kitchen" and "green kitchen" after the August 2007 revamp, though the tomato and pepper motifs still featured on the guests' aprons and in the show's logo).

Occasionally, the permitted budget was increased: a so-called Bistro Bag allowed for ingredients of up to £7.50, while the Gourmet Bag could have a value of up to £10. On some occasions, they used a £3.50 Budget Bag. Also on a few shows, a Lucky Dip Bag was used, which contained ten items. The chef closed their eyes and picked out half of the items at the beginning. At the halfway mark, the chef randomly picked a sixth item, which might have helped or hindered the chef. The chefs had no prior knowledge of the ingredients they had to prepare. Another format was used on occasion in which both kitchens were given the same ingredients and the toss of a red and green die determined who had first pick.

The chefs had to make several dishes out of the said ingredients in 20 minutes, with the help of the contestants and the programme host. As the contestants taste the prepared food, the host asks the chef some questions about their dish. Prior to the September 2006 season it was customary for the chefs to name their creations, which usually included a pun.

The preparations were voted on by the studio audience, who each held up a card showing either a red tomato or green pepper. In the newer episodes, the audience members pushed a button on their seat keypad to indicate who they would like to win. The winner received a cash prize of £100, which celebrity guests donated to charity (an example the regular guests sometimes followed) but this was changed to a plate towards the end of the series. The runner-up used to receive a hamper which included a variety of items, such as a set of knives, pasta and sauces, olive oil and balsamic vinegar but later received a Ready Steady Cook mug due to budget restraints.

The quickie bag section of the show then followed. This was introduced in 2000, the same year Ainsley Harriott became presenter (having previously been one of the celebrity chefs on the programme during Fern Britton's tenure as host), extending the programme from 30 to 45 minutes. The contents of the quickie bag used to be decided on by the series producer and a home economist. Their decision was based on produce that was currently in season or unusual ingredients that had not featured on the show recently. In late August 2007, the quickie bag changed format with the bag being brought in by an audience member, who challenged the chefs to prepare the dish.

The two chefs each had a chance to describe what they would cook using the bag of ingredients and the audience members voted to choose which dish they would like to see prepared. The winner then had 10 minutes to complete the described dishes, with the help of the other chef and Ainsley. The hectic preparation of the chosen chef's suggested dishes often includes a slight element of chaos and ad-libbing along the way. A viewer's question relating to a cooking problem is usually put to the chefs, further adding to the pressure upon them to complete their dishes in the time allowed.

• Classic Bag – The original format where the contestant brought in a bag of ingredients costing up to £5.
• Budget Bag – Similar to the 'Classic Bag' but the ingredients could only cost up to £3.50.
• Bistro Bag – Ingredients worth £7.50.
• Gourmet Bag – Worth £10.
• Doubling Up Bag – Both contestants bring in the same ingredients. The host used a coin or die with a Green Pepper and Red Tomato on to decide which chef would decide what to do with the ingredients first. The other chef must do something different.
• Forfeit Bag – The chefs had to choose a card at random with a forfeit which prohibited their use of a certain store cupboard ingredient such as No Fresh Herbs, No Spices, No Citrus or No Wine.
• Gamble Bag – The chefs were presented with three mystery ingredients and are given the opportunity to swap one of their ingredients with one of these mystery ingredients. They do not have to swap but if they do, they cannot change their minds once the new ingredient is revealed.
• Lucky Dip – The Chefs were presented with a bag of ten items from which they had to pick five at random. After 10 minutes had passed, they then chose a sixth ingredient, which depending on what the chef has started cooking, can help or hinder them.