Spice it Up The Hairy Bikers' Comfort Food


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Spice it Up

Dave Myers and Simon King cook some of their favourite comfort food. The Bikers cook dishes guaranteed to turn up the heat, like their roasted spiced cauliflower cheese.


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We've travelled the world and eaten everywhere from roadside bars

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to restaurants with Michelin stars.

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But there really is nothing like a bit of home cooking.

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'Coming into a warm kitchen filled with the aroma of a tasty meal

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bubbling away.'

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It's one of life's great pleasures.

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'Lovingly-prepared dishes with flavours that pack a punch.

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'It's the perfect way to put smiles on the faces

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'of your nearest and dearest.'

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We also uncover why some recipes are so special

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that they're handed down through generations of the same family.

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Who makes the best spaghetti?

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-You.

-Right answer.

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Discover the secrets to producing quality ingredients.

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The smell is absolutely fantastic.

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And find out what chefs like to cook on their days off.

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Oh, look at that. That looks amazing.

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It's just much easier and much quicker.

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There's nothing quite as comforting as simple home cooking.

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Today, dishes guaranteed to turn up the heat.

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Whether adding flavours to family favourites

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or trying something brand-new, we're spicing it up.

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Well, they say that variety is the spice of life

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and that's one of the treasures of this country, is the variety of our cuisine.

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But one of the communities that's brought a lot of spice into our life

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is the Jamaican community.

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Jerk pork, it's far more than just pork with a twitch.

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Jerk is a seasoning and it jerks you into life and passion and flavour

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and it is a party on a plate.

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We're going to do jerky pork chops.

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Eh-oh!

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That's just so good, man.

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An everyday pork chop with a hint of spice.

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What's not to love?

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We're making a jerk seasoning and this is like your barbecue rub marinade.

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It's really quite potent and the engine room to this is these devils,

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the Scotch bonnet chillies.

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My oh, my, oh, my, these are hot.

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-Just wash your hands.

-No, no, no, Scotch bonnet chillies,

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it doesn't matter, it's going to be there for a day.

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Right, two will be more than ample.

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-Are you de-seeding them?

-Yes, I am actually, for this.

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You know, I mean, we are chilli hounds

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but these are really pretty, pretty potent.

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I mean, you can't really tell just by looking how hot that is,

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but Scotch bonnet chillies are really pretty hot.

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But the thing is as well, Scotch bonnet always, to me,

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always leaves a kind of sort of citrus flavour in your mouth

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as well after the heat's gone.

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I really, I like them.

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But there is so much flavour in this marinade

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and it's spicy and it's...

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-It is like a carnival, isn't it?

-It is.

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Then we've got some root ginger,

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about a thumb-sized piece of root ginger.

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I'm going to put that in there.

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Now, some liquids.

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Two big spoonfuls of red wine vinegar.

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And two big spoonfuls of vegetable oil.

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This is just ordinary oil. Sunflower's good.

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Garlic, about five cloves.

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Whole spice.

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There's about, about 20 whole spice in there.

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I'm just going to break them down.

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We don't need to bash them into a powder.

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And I'm just going to put some thyme in.

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I'm just going to strip the leaves off here.

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Nutmeg.

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Teaspoon of cinnamon.

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And a teaspoon of our beloved smoked paprika.

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And then a really good twist of fresh ground black pepper.

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-15, 25 twists.

-Oh, easy. Easy.

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-That'll do us, mate, do you think?

-I think so.

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Now, to temper all that kind of sharp flavours,

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let's have a couple of tablespoons of good West Indian Muscovado sugar.

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It's goodbye to the world of bland.

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Hello, nicey, we're getting spicy.

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Smell that.

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Yes.

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-You may need these.

-I think probably.

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My friend here is available for children's parties

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and all events like that.

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And just pour the marinade onto your chops.

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Goodness me, this is good.

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Right.

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Give it the massage of flavour.

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Just literally rub it into the flesh of the meat.

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Make sure every single bit is covered.

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Because this is going to be worth it.

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You know, it might be cold outside, there's snow on the roof,

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but there will be a fire burning in the hearth when you've eaten that.

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-It is.

-Now, just pop that into the fridge...

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..for at least four hours, really, or overnight.

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That is good.

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Well, Kingy, the time and spice has worked its magic

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and I think they're ready for the old griddle pot.

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Fantastic, look at those.

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But there's only one thing we can serve with this,

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it's our Jamaican-style rice and peas.

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But we start off by sweating down an onion in some coconut oil.

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Look at that.

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What I'm going to do, this is coconut cream.

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Take that out and whisk it...

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..into some water and this will be used to cook the rice.

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Right, that's whisked to a froth.

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David, we have a froth.

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-Little bit of salt.

-Yeah, helps the onions cook, doesn't it?

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-I think we're ready now, mate.

-You ready?

-Slap in the garlic.

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So, chopped garlic, straight in the pan and saute that off as well.

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It smells good, doesn't it - the coconut, the thyme, the garlic, the onions.

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Yeah, lush.

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-Right, we're ready for the rice now.

-Yeah.

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And a bit like a risotto, we're just going to saute the rice off.

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And cook it until the rice has a sheen on it.

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Coconut cream and the water, that now goes in.

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And we bring that to the boil.

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I think while that's happening,

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I'm going to sear off these pork chops.

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Oh!

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-Oh!

-Oh, the smell!

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Oh!

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Right, we're up to the boil,

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so just pop the lid on, turn the heat down...

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..and that's you for ten minutes.

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Right, I'm going to transfer this to the oven.

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-Oh, that's cooked down nice, right.

-Nice, mate.

-Turn the heat off.

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-Off.

-And stir through me gungo peas.

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I mean, gungo peas,

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they're the traditional peas in your rice and peas

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and you can use what you want, really.

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You can use kidney beans, or black beans is good.

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-Wow!

-Look at them!

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-Shall we?

-I think we should.

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-A little platter of spicy loveliness.

-Get in. Come on.

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Si, that just looks so good, it smells so good.

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-Doesn't it just?

-Oh, yeah.

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It's hot.

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Little different, little twist from the norm.

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Kids are going to love it. Family's going to love it.

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-Brilliant.

-Oh, that's good.

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That was brilliant, mate.

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Cooked with care, the right produce is packed with flavours

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that will sing on the plate.

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But we think the cooking is the easy bit.

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The real work is done by the producers,

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who put all their passion and expertise

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into getting their ingredients just right.

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I'm David Simmons.

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I'm passionate about cauliflowers.

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I'm the fifth generation to be farming brassicas

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in the beautiful county of Cornwall.

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Our family started farming in 1870

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and we're now growing over 5,500 acres,

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which is quite a lot of cauliflowers.

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So we're one of the biggest producers in the UK,

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so we've learnt a lot over the years.

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Cornwall itself is a fantastic place to grow cauliflowers.

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Because of its sub-tropical maritime climate,

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it's surrounded on all three sides by the sea

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and that warms the climate in the winter time

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and cools it down in the summer.

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So, we can put UK cauliflowers on the shelves 12 months of the year.

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So, this is a typical field of cauliflowers.

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And you can see that some of these are ready to harvest now.

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Harvesting's done by the gangs in the field

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and they get up crack of dawn, first thing in the morning

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while the dew's still on the crops and they harvest them by hand,

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selecting each cauliflower to make sure it's perfect for what we want.

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So, the best colour, the best size, the best shape,

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pest-free and then they'll put them on to the cups,

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goes up into the back of the rig and they're packed in the tray.

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And that's the last time that we'll be handling the cauliflower

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until they're on the shelf

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and the customer can then select the cauliflower they want to take home

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for their tea.

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It's very hard work, it's backbreaking work,

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but it's very rewarding work, being a manual harvesting labourer.

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This is a fantastic Cornish cauliflower.

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All the outside is the cage of leaves

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that helps protect the cauliflower.

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The white piece in the middle, the flower part, we call the curds,

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the cauliflower curd.

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This one is really white in colour, it's a great shape, great size.

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There's a lot of florets in this cauliflower

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and with that, it'll feed a family of four easily.

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It'll have a lovely little nutty flavour,

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which is great for all sorts of meals.

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Beautiful.

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Cauliflower is the cheapest now that it's been, relatively,

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in all the time I've been farming.

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And you think of all the health benefits there are with cauliflower.

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It's very low in calories and it's low in carbs.

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But, of course, one of the main reasons for eating cauliflower is the vitamin C.

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A cup full of cauliflower florets will give you 75%

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of your daily allowance for vitamin C.

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Who needs oranges when you can have cauliflowers?

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Cauliflower used to be thought of as being a dull, boring vegetable,

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but not any more.

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Cauliflower has had a new lease of life.

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Cut the cauliflower up into florets.

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You can then make it into couscous,

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rice and also there's other things you can do with cauliflower.

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You can make cauliflower steaks for a barbecue, cauliflower pizza base.

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There's so many different things we can do with cauliflower now.

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I love cauliflower.

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Nothing could be better than having a nice cauliflower draped in cheese,

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dripping off the side with my Sunday roast.

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It's perfection.

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Alas, our cauli, we knew you well,

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before you arrived here from Cornwall.

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-Cornwall.

-Cornwall.

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It's a long way to come for a cauliflower, that.

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We're going to do a favourite of Mr King's,

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which is a spiced roasted cauliflower cheese.

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-Yes.

-And to go with the roasted spiced cauliflower,

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we're going to do some very tasty kale crisps.

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It's crispy fried kale with a wonderful dressing of paprika and lemon juice.

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It's brilliant.

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While Dave's getting on doing the florets,

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what I'm going to do is I'm just going to do the spice mix

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ready for the cauli.

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Right, pop the florets in here

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and we're going to blanch them for five minutes.

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So, what you do, in there put some fennel seed

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and just give it a little bit of a crush.

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Just crush those off a little bit...

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..and then we want some paprika...

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..cumin.

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Look at the colours, Dave.

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-So lovely.

-It is, it is.

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Next...

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a good glug of olive oil.

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Salt.

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And a good twist of pepper.

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Now, to go with Kingy's dry spice mix, I've got a few wets here.

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So, I've got one deseeded, chopped chilli,

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a big spoon of honey and the juice of a lemon.

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You see, the thing is that sometimes cauliflower,

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-I think it's much maligned, Dave, cos sometimes it's...

-It is.

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It's, they say it's bland, but actually it isn't.

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There's a really lovely earthy depth of flavour to it.

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And with a bit of spice and a bit of dressing up,

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it can be a fantastic main meal.

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This honey, lemon juice and chilli,

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I'll put that in with Si's spice mix.

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So, you can see now, we've got quite an engine room of flavour.

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Right, well, this is five minutes, so we'll drain this off.

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So, the cauli can go straight in here.

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And just make sure it's covered...

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..as much as you can,

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because every bit of that spice you don't want to waste.

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And now we roast it. Roast cauliflower is fab.

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So, we pop this into a preheated oven at about 180

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for about 15 to 20 minutes until tasty and roasted.

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Whilst you do that, matey, I'll grate the cheese.

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I've got Gruyere, which is one of me fave cheeses, and Emmenthal.

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We want about two to one, so I'll use about that much Gruyere,

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and about...that much Emmenthal.

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-Lush.

-And, you know,

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I think we've chosen right with the Gruyere and Emmenthal.

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-Yeah.

-Because they're both full of flavours,

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they're really good melters as well.

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And I think we've got so much flavour going on in the cauli,

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this is going to start to simply fizz with flavour.

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So, we're going to make some fantastic kale chips-cum-crisps.

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What you do when you deep fry them, it goes really crispy quite quickly.

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If you don't want to deep fry them, you can also stick them in the oven,

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but for our purposes, I'm going to fry them today, so...

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LOUD SIZZLING

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It sounds more scary than it actually is.

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Yeah. I mean, it's great with Chinese five spice powder,

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it's great with lemon juice, you know, smoked salt's lovely with it.

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It really is a realm of possibilities.

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-But it's so tasty.

-It is tasty. It is.

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So, that's the first batch out.

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-So crispy and light, isn't it?

-Beautiful.

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And again, just lower the basket in quite gently.

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And albeit that they look quite delicate...

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..they're not, you can knock them about a bit.

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Oil off.

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Right, I'm going to make the dressing, which consists of...

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..some lemon juice, a teaspoon of smoked paprika powder...

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..some salt, some pepper...

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..and a little bit of olive oil.

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That's extra virgin olive oil.

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Right, that's had 15 minutes, Si.

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Lush to dush.

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-Oh, yeah, great.

-Look at that, started to catch.

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-Catch, perfect.

-Give it a stir.

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Now, the cheese.

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Oh, yeah.

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And finish off with some lemon zest.

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The lemon zest, it's like a top note of flavour.

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It's just like a nice sort of spiky, citrus hit

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and we just pop that back into the oven for about five minutes

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until the cheese is melted and completely unctuous.

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-Shall we have a little sit down?

-Why not?

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Scissors.

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Right, then. Ho-oh!

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That is really good, appetising food.

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I'll just do this.

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With all that smoked paprika, lemon juice and olive oil dressing.

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A few sea salt flakes.

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There we have it.

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-It's going to be too hot, isn't it?

-Oh, aye.

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Well.

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Excellent.

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That is so sharp, the lemon juice and the paprika.

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And it's strong flavour.

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You could almost garnish the cauliflower with that.

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It's brilliant. Do try this one at home because it's...

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If you like cauliflower cheese, you're going to love this

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but the difference is it isn't kind of thick and saucy and heavy.

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Because of the roasting, it's quite sweet and light,

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and you lose nothing of that lovely cheese.

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-Oh, mate, the lovely spice...

-Yeah.

-..just there.

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Every family has their favourite dishes.

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The comfort foods that remind us of home.

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But we're a creative bunch, too,

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rustling up scrumptious new recipes to wow our loved ones.

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These are our inheritance dishes.

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My name's Sanjay and I'm Birmingham born and bred.

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Yeah, both me and my mum, we run a small spice company

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and we produce spices and blends from all over the world.

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We do everything together, from hand blending and hand roasting spices

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to grinding and packing

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and my mum even makes these beautiful silk wraps for the tins,

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which turn them into gifts.

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So, my mum's a really passionate home cook

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and that's massively rubbed off on me.

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I aspire to be as good as her

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and I try to replicate the things that she does

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but I'm always watching and I'm always learning from her

0:21:120:21:14

every time I'm with her and every time we're cooking together.

0:21:140:21:17

So, my mum's got this ability to cook masala dosa,

0:21:180:21:21

which is a south Indian dish -

0:21:210:21:22

even though our family's traditionally from North India -

0:21:220:21:25

so it's massively a family favourite.

0:21:250:21:27

From the crispy pancake dosa,

0:21:270:21:29

through to the really spiced potatoes,

0:21:290:21:31

to a really rich and heart-warming dhal

0:21:310:21:34

and then some different chutneys.

0:21:340:21:36

Yeah, very much a family favourite then

0:21:360:21:38

and very much a family favourite now.

0:21:380:21:40

-What do we need there, Mum?

-I need the turmeric and...

0:21:420:21:46

-That much?

-Yeah. Yeah.

0:21:460:21:48

The spices which I use now, and when I cook,

0:21:480:21:51

it just brings back the memories of home.

0:21:510:21:54

And I try to pass those flavours and smells and cooking passion

0:21:540:22:00

to my own kids.

0:22:000:22:02

So, some of the dhal goes in there and then your curry leaves in there.

0:22:020:22:06

I think what I love about the dish is it holds amazing memories of growing up.

0:22:060:22:10

It's always been one of our favourites.

0:22:100:22:12

And, you know, cheers went around the house

0:22:120:22:15

whenever my mum announced that she was making dosa that day.

0:22:150:22:17

So, it does have really good memories for me.

0:22:170:22:20

It's extremely filling. It's really heart-warming.

0:22:200:22:23

And all the different flavours and everything come together.

0:22:230:22:26

It's just an explosion of flavour.

0:22:260:22:28

Sanjay loves to try to make my masala dosa.

0:22:300:22:33

It's quite tricky at the moment for him, but he's learning fast.

0:22:330:22:38

-Well done, Sanjay.

-The student becomes the master, hey?

0:22:390:22:43

The dish that I'd like to add to the family cookbook is a lamb tagine.

0:22:470:22:50

It's an amazing dish combining lots of spices, lamb,

0:22:500:22:54

some beautiful vegetables, and served with a couscous.

0:22:540:22:57

Eight, nine years ago we travelled to Morocco for my dad's 60th birthday

0:22:580:23:02

and it was really my first encounter of eating Moroccan food

0:23:020:23:05

and seeing the combination of eating savoury and sweet.

0:23:050:23:08

So, my lamb tagine has things like prunes in it, which, again,

0:23:080:23:11

we wouldn't have used the same sort of flavour combination growing up.

0:23:110:23:14

So it's actually a relatively new dish in my repertoire.

0:23:140:23:17

It's just an amazing dish, which I know that my family love now.

0:23:170:23:21

And it's one that I want to pass on

0:23:210:23:22

and make sure it's my legacy for the future.

0:23:220:23:24

The lamb tagine always starts with making your spice blend.

0:23:270:23:30

So you've got to make your ras el hanout blend.

0:23:300:23:33

Add some rose petals in.

0:23:330:23:34

Ras el hanout is a classic spice blend from Morocco.

0:23:360:23:39

It translates as head of the shop.

0:23:390:23:41

And what that really means is every spice merchant in Morocco

0:23:410:23:44

will have the best spices he has at that time,

0:23:440:23:47

he'll make into his own blend, and that will be ras el hanout.

0:23:470:23:50

Sanjay has always been very much interested in cooking.

0:23:530:23:56

But as he's getting older, he is becoming a real cook.

0:23:560:24:00

He has literally taken over my passion of cooking.

0:24:010:24:05

The lamb tagine is a beautiful dish.

0:24:200:24:22

Really, it's a dish that you would really only want to cook

0:24:220:24:25

for a number of people because you can put quite a lot in a tagine.

0:24:250:24:28

And it's one that the whole family can love from old to young.

0:24:280:24:31

It'll bring people together.

0:24:320:24:33

On the dark, dreich days, you can turn to spice to pep your life up.

0:24:500:24:54

-You can, Dave.

-What are you doing, Si?

0:24:540:24:57

This is a pineapple.

0:24:570:24:58

I'm going to caramelise it and we're going to have it with star anise

0:24:580:25:01

and all manner of lovely things.

0:25:010:25:02

I'm going to make a cardamom tuile biscuit.

0:25:020:25:05

It's a nice bit of business here, but, again,

0:25:050:25:08

it's the cardamoms that really make it special.

0:25:080:25:10

And I believe they're going to give it texture and a little bit of style

0:25:100:25:14

-to your flambed fancy.

-Absolutely.

0:25:140:25:17

Not that complicated. There's a few bits and pieces and processes,

0:25:170:25:21

-but really it's quite special.

-It is. Lovely.

0:25:210:25:23

Right, first thing, I've got icing sugar,

0:25:240:25:26

which I'm going to cream with some unsalted butter.

0:25:260:25:29

Fold in the flour, followed by the beaten egg whites.

0:25:310:25:35

And vanilla extract.

0:25:360:25:37

And just beat this until it's smooth and there's no lumps.

0:25:390:25:42

Look at that. Beautiful.

0:25:430:25:45

While Dave's doing that, I've taken the top off,

0:25:450:25:47

I've taken the bottom off, and I'm just taking the skin off.

0:25:470:25:50

And then we're going to take the eyes out.

0:25:500:25:52

Sounds quite brutal, really, doesn't it?

0:25:530:25:55

-It does a bit.

-Maybe it's his accent.

0:25:550:25:57

I think it is.

0:25:570:25:59

The eyes, which is these bits, you don't want to eat.

0:25:590:26:02

So what you do is, on a diagonal line, right across the pineapple,

0:26:020:26:05

you just take it out.

0:26:050:26:08

So you're cutting a little V in the pineapple...

0:26:080:26:12

..like that, and you just pop the eyes out.

0:26:140:26:16

See? And it also gives your pineapple a lovely shape.

0:26:180:26:21

And that's the texture you want.

0:26:240:26:25

No lumps.

0:26:260:26:28

Now, we just pop that to rest in the fridge for an hour.

0:26:290:26:31

But, we're not going to have to wait an hour because, shazam!

0:26:310:26:36

Here's one I got to rest earlier.

0:26:380:26:41

-That's brilliant.

-I know, I know. It's magic!

0:26:410:26:44

Now, to make these tuiles, I need some apparatus.

0:26:440:26:47

An old plastic lid, a pair of scissors,

0:26:470:26:50

two cans with a rolling pin stuck on the top,

0:26:500:26:53

some silicon baking parchment, and a couple of palette knives.

0:26:530:26:58

So, what we need to do is to make a teardrop shape.

0:26:580:27:00

I've marked that out on to the plastic lid

0:27:000:27:03

and I'm going to cut it out very, very accurately.

0:27:030:27:05

I went to art school, you know?

0:27:060:27:08

You wouldn't be able to tell.

0:27:090:27:10

Right, anyway, the pineapple.

0:27:110:27:14

Cut it into thick slices now.

0:27:140:27:16

Place the template down on your baking parchment.

0:27:170:27:21

And you take your biscuit mixture...

0:27:210:27:23

..and use the template to form your biscuit shape.

0:27:250:27:29

And now repeat.

0:27:320:27:34

-Good, isn't it?

-Right, while Dave's doing his tuiles,

0:27:350:27:38

I'm just going to put the pineapple into the Demerara sugar.

0:27:380:27:42

Wow.

0:27:420:27:43

Good, thick slices. Don't be frightened.

0:27:440:27:47

Now, the cardamom seeds, or they wouldn't be cardamom tuiles.

0:27:480:27:53

So, you sprinkle...

0:27:530:27:54

..your seeds onto your tuile.

0:27:560:28:00

And pop them into a preheated oven, 180 Celsius,

0:28:000:28:03

for between five and ten minutes, so, let's go for seven.

0:28:030:28:06

And while Dave's doing that, I've got some whipping cream here.

0:28:060:28:09

And this is just for presentation and for serving,

0:28:090:28:12

but it's so lovely, and some coconut cream.

0:28:120:28:14

I'm going to sweeten the cream with some icing sugar.

0:28:150:28:19

Whisk it in.

0:28:200:28:21

And you want to whisk it to soft peaks.

0:28:280:28:29

That'll do, it's grand.

0:28:290:28:31

So, we've got about 50g of butter.

0:28:320:28:35

Put them in the pan.

0:28:370:28:39

Melt it.

0:28:400:28:41

And then once it's melted, wait for the butter to foam.

0:28:430:28:46

At that point, that's when we stick the pineapple in.

0:28:460:28:49

When the butter is foaming, add the pineapple, star anise, lemongrass,

0:28:490:28:56

and lime zest, and brown on both sides.

0:28:560:29:00

You want the sugar to melt onto the pineapple and turn it a dark brown,

0:29:000:29:04

almost black colour.

0:29:040:29:06

It's not going to be burnt, but it's going to be dark.

0:29:060:29:10

-Trust us, it works.

-It's going to be caramel.

0:29:100:29:13

Yeah. Right!

0:29:130:29:15

-Beautiful.

-Tuiles, lovely. Beautiful, Dave.

0:29:180:29:21

Come off quite easily.

0:29:210:29:22

And hot. Let them...

0:29:230:29:26

That's the ticket.

0:29:270:29:28

And you can buy these tuile hanging devices in most good kitchen shops.

0:29:310:29:36

It's time for the flambe.

0:29:390:29:42

-That looks fantastic.

-It does. It's going to...

0:29:420:29:44

What's going to happen is once we start to flambe it, as well, mate,

0:29:440:29:47

it'll just, all the sauce will just go a lot darker, as well,

0:29:470:29:50

so it's going to be great.

0:29:500:29:51

A top tip is just to heat a ladle.

0:29:510:29:56

It's like when you do your Christmas pudding at Christmas.

0:29:580:30:00

That sort of thing.

0:30:000:30:02

That should be hot enough.

0:30:020:30:04

Get that on.

0:30:050:30:06

Now, if it doesn't set fire the first time, just light it.

0:30:070:30:12

-Nice.

-Oh!

0:30:160:30:19

Now, you see, what's happening is it's all going really, really dark,

0:30:190:30:22

reducing it even further.

0:30:220:30:24

And that syrup is just going to be so thick and unctuous,

0:30:240:30:26

-it's going to be brilliant.

-Lovely.

0:30:260:30:29

See, I get the delicate job making the cardamom tuiles,

0:30:290:30:32

he burns the bloomin' house down.

0:30:320:30:34

That took me quite by surprise.

0:30:360:30:38

-I love it.

-Right, these tuiles have cooled down.

0:30:410:30:45

-Look at that.

-Oh, Mr Myers!

0:30:450:30:48

Take that off the heat. We'll take the star anise out.

0:30:480:30:51

Look at that. Beautiful, glossy.

0:30:510:30:54

The caramel we'll reserve for plating up.

0:30:540:30:56

That's us.

0:30:580:30:59

-Right, mate.

-Right.

0:30:590:31:01

-Tuilage.

-Tuilage.

-That looks a nice one.

0:31:010:31:03

We have that sweet coconut cream.

0:31:040:31:06

-That's just going to melt.

-There's a lot going on in this, isn't there?

0:31:070:31:10

It is, mate, yeah.

0:31:100:31:11

Some of that lovely caramel.

0:31:120:31:14

That's it. Oh! That's it.

0:31:150:31:18

Oh!

0:31:180:31:19

To bring a bit of sunshine...

0:31:260:31:28

..into the dark winter days that we have up here.

0:31:290:31:33

Look at that, Si.

0:31:330:31:35

-Chuffed with that, mate.

-I'm absolutely chuffed with it, as well.

0:31:370:31:40

I mean, there's a few processes,

0:31:400:31:42

it's not really that complicated,

0:31:420:31:44

but all those levels of flavour, a bit of finesse.

0:31:440:31:47

It's, it's bloomin' brilliant.

0:31:470:31:49

And isn't that great? That's the diversity of spice,

0:31:490:31:52

both savoury and sweet.

0:31:520:31:54

And very, very neat.

0:31:540:31:56

Britain has an army of creative chefs

0:32:020:32:05

who, day after day, send out sensational dishes

0:32:050:32:08

to customers in their restaurants.

0:32:080:32:10

They work long hours, toiling over their stoves.

0:32:110:32:14

But at home, what's their idea of comfort food?

0:32:150:32:19

My name's Tanya.

0:32:210:32:22

I'm the head chef of Snaps & Rye Danish restaurant in West London.

0:32:220:32:27

'We specialise in smorrebrod, the open sandwiches during the day,

0:32:280:32:31

'alongside Danish brunch.

0:32:310:32:32

'Then we serve a Danish-style dinner

0:32:320:32:35

'on Thursdays, Fridays and Saturdays.'

0:32:350:32:37

Two salmon, two salami, two egg.

0:32:370:32:39

If I get on the smorrebrod, Rich, are you happy over there?

0:32:390:32:41

'Danish food is really lovely. It's fresh.

0:32:430:32:45

'It brings together preserved foods alongside fresh foods.'

0:32:450:32:49

'It's definitely got a sort of bit of artistry to it, I guess.'

0:32:500:32:53

But also very fulfilling at the same time.

0:32:550:32:58

It's a lovely, light-filled space to work,

0:33:020:33:05

full of the Danish hygge vibe.

0:33:050:33:06

Hygge is a Danish word, but it's a feeling of having no worries,

0:33:090:33:13

being in a place where everything is wonderful.

0:33:130:33:16

'Usually involving food and family and friends.

0:33:160:33:20

'And that's hygge, a completeness.'

0:33:200:33:22

It's a little piece of Denmark here in London.

0:33:230:33:25

'When I leave work at the restaurant,

0:33:270:33:30

'I'm usually thinking about what I'm going to eat,

0:33:300:33:32

'and I think perhaps at home,

0:33:320:33:34

'even though I do take some of the Scandinavian cooking,

0:33:340:33:37

'I think that the shops around me dictate what I'm going to eat.

0:33:370:33:40

'I do quite like to put a bit more chilli into things

0:33:410:33:44

'than perhaps I would at work.

0:33:440:33:46

'The spice and flavourings for the restaurant are quite different.'

0:33:460:33:50

And I think I quite like to have the heat kick

0:33:510:33:54

'that you get from Indian cooking and Thai cooking.

0:33:540:33:57

'Tonight I'm going to cook a few different dishes,

0:33:570:33:59

'so a sort of meze, I guess, of things, mainly Turkish inspired.'

0:33:590:34:04

Involving some tea-smoked aubergines.

0:34:040:34:06

I'm going to do a butter bean salad with lots of spices and herbs

0:34:060:34:10

and some spice mix.

0:34:100:34:11

I'm going to make a nice labneh, yogurty, minty, cucumber dip.

0:34:110:34:16

I've got some pickled tomatoes.

0:34:160:34:18

Then some toasted flatbreads.

0:34:180:34:20

That'll be supper.

0:34:200:34:21

This is a little bit of Assam tea.

0:34:260:34:27

It's got a little bit of a malty flavour to it.

0:34:270:34:30

'I first got into cooking in Cornwall, where I grew up.

0:34:310:34:35

'Where I was a waitress to sort of support me through my teens.

0:34:360:34:40

'And there was a little bit of stroppiness going on in the kitchen

0:34:400:34:44

'and we ended up without a chef.

0:34:440:34:45

'So a couple of us stepped in and took over during service

0:34:450:34:49

'and then I really enjoyed it. It was a real buzz.'

0:34:490:34:53

And I think that's where it started and it's just grown from there.

0:34:530:34:56

'Food means an awful lot to me.

0:35:010:35:03

'I'm just, I'm just really passionate about it.

0:35:030:35:05

'I think it's always changing.

0:35:050:35:06

'There's always new ingredients to play around with.

0:35:060:35:08

'There's always things happening and I'm just intrigued by it all.

0:35:080:35:11

'The way I approach the ingredients is to taste it in its most natural,

0:35:140:35:20

'rawest form, or whatever,'

0:35:200:35:22

or, basically, cook it incredibly simply.

0:35:220:35:23

Taste it, see what's what, and then from there you can decide -

0:35:230:35:26

which spices are going to bring out the flavours?

0:35:260:35:29

What's going to accentuate what's going on there?

0:35:290:35:31

What's going to make it just sing a little bit more?

0:35:310:35:34

My philosophy on food is definitely about taking whatever ingredient it might be.

0:35:400:35:45

'It might be meat, it might be fish, it might be a vegetable,

0:35:450:35:47

'just making sure that it's dealt with in the correct way.

0:35:470:35:51

'So, serving it at the right temperature,

0:35:530:35:55

'making sure the texture's right.'

0:35:550:35:56

Whether that's through curing it or pickling it,

0:35:560:35:58

or how it's been cooked.

0:35:580:36:00

And just respecting everything.

0:36:000:36:03

Just making sure that whatever it is that's in front of me

0:36:030:36:06

has been looked after and it's going to be eaten in the best way.

0:36:060:36:09

Well, we've cooked more complicated things, I've got to say,

0:36:260:36:29

but it's a taste sensation.

0:36:290:36:31

The spice in this dish comes from...that.

0:36:310:36:34

But it's not just any chorizo sausage.

0:36:340:36:36

-No?

-It's a cooking chorizo sausage.

0:36:360:36:38

-That means it's raw.

-Yeah, it's raw, and it's filled with paprika,

0:36:380:36:42

and cayenne pepper and all manner of loveliness.

0:36:420:36:46

And in contrast to this, which is a prawn.

0:36:460:36:50

And what we're going to do, we're going to put the two together.

0:36:500:36:52

And it's brilliant. But Mr Myers has a wonderful accompaniment.

0:36:520:36:56

It's something a bit different, really, to, you know,

0:36:560:36:58

to kind of stand with the complexity of Simon's dish.

0:36:580:37:02

I'm going to do like an orzo bake.

0:37:020:37:04

I'm going to sweat down an onion.

0:37:070:37:10

-What are you doing?

-So look, what you do, you see...

0:37:100:37:12

..it's quite complicated.

0:37:130:37:15

Remove the head, shell, and de-vein the prawns.

0:37:160:37:21

Cut the chorizo into 12 slices.

0:37:210:37:23

The chorizo slices need to be the same width as the prawns.

0:37:250:37:29

And you put...

0:37:290:37:30

like that, you see?

0:37:330:37:34

And then you put that through there like that.

0:37:360:37:38

-It's a prawn and sausage kebab.

-It is.

0:37:380:37:40

So, when did you first eat this, mate?

0:37:400:37:42

Our Will, my brother, did it when we were in Italy for the whole family.

0:37:420:37:47

We just ate loads of it and we couldn't get enough of it.

0:37:470:37:52

It was brilliant.

0:37:520:37:53

Slice the garlic thinly.

0:37:540:37:57

You could eat quite a few of them, couldn't you?

0:38:000:38:02

Yeah, as fast as you can make them.

0:38:020:38:04

And I think the nice thing about it is that it is really simple,

0:38:040:38:07

but the flavours just go really well together.

0:38:070:38:11

Right, now the orzo.

0:38:110:38:12

It looks like rice but in fact it's pasta.

0:38:140:38:18

Put that in there.

0:38:180:38:19

Make sure that the chorizo that you use is a spicy one,

0:38:230:38:27

cos that's quite important, and it has quite a big fat content.

0:38:270:38:31

The orzo has got a lovely coating of the oil.

0:38:310:38:35

So we're just going to kick it off with some stock.

0:38:350:38:38

Bring that to a bubble.

0:38:420:38:43

Now, this, the most expensive spice in the world.

0:38:460:38:49

I love it. Saffron, it's beautiful.

0:38:490:38:53

A pinch does go a long way.

0:38:530:38:54

Now I'm going to bake this,

0:38:560:38:57

cos I think it's just going to make it a nice, tighter orzo.

0:38:570:39:01

Preheated to 180 Celsius for about 15 minutes,

0:39:010:39:04

and we will magically have a pan of bright yellow orzo.

0:39:040:39:08

Right, simple, it does look perfectly executed.

0:39:150:39:19

Well, you know, it doesn't get much more simple, does it?

0:39:190:39:22

But the thing is, it's the flavours, man, they just work.

0:39:220:39:25

With the orzo and then the saffron - lovely spice -

0:39:250:39:28

and then you've got the piquancy of that fabulous chorizo, lovely,

0:39:280:39:32

lovely cayenne pepper, hot, dry flavours,

0:39:320:39:35

and then the unctuous loveliness of the prawn,

0:39:350:39:37

which is a sweet note, it's perfect.

0:39:370:39:39

-It is.

-Well, I'm going to stick these on.

0:39:390:39:41

And look, there's no oil in the pan.

0:39:410:39:44

We're dry-frying these because the oil will come out of the chorizo.

0:39:440:39:48

And don't forget, it's cooking chorizo that we're using.

0:39:510:39:53

Oh, look at this. Let's see.

0:39:540:39:57

-Whoo-ho-ho!

-Get in.

-Look at that.

0:40:010:40:04

-Oh, yes.

-Right, herbage.

0:40:070:40:10

I'm not sure about the mint.

0:40:100:40:12

Lots of herbs. I'm going to stick with the coriander and parsley.

0:40:120:40:15

Now, you'll want to cook your chorizo and your prawn little kebabs

0:40:160:40:21

in the pan for about two minutes a side,

0:40:210:40:23

until the chorizo takes on a little bit of caramelisation and flavour.

0:40:230:40:27

And don't be shy about the amount of herbs you put in this.

0:40:280:40:31

It's a little bit like tabbouleh, you know, it's part of the dish.

0:40:310:40:35

I will put a bit of mint in, just a bit.

0:40:350:40:37

-Can I use this bit of the hob, mate?

-Yeah, of course you can.

0:40:390:40:42

Cos I need to get a little bit more heat in these.

0:40:420:40:45

Do-si-do your partner.

0:40:460:40:48

-And swap.

-Swap.

0:40:490:40:50

Sea salt flakes. Loads of cracked black pepper.

0:40:520:40:55

You can smell those herbs.

0:40:570:40:59

Well, don't just smell it, chuck it in!

0:40:590:41:01

-You want it in, man?

-Yeah.

0:41:010:41:03

I wish you could smell this, you know. It really is fabulous.

0:41:040:41:07

Look at them.

0:41:080:41:09

Right, so, what we'll start to do is take these out.

0:41:090:41:12

So what's going to happen,

0:41:120:41:14

all of that fat from the chorizo and the spices and the piquancy

0:41:140:41:18

is all just going to start to go into the orzo.

0:41:180:41:23

Remember, it's a dry pan he used, so any fat that's there...

0:41:230:41:27

..is going to be dribbled onto the orzo.

0:41:290:41:32

Top tip, what we're going to do,

0:41:320:41:33

we're going to use the zest of the orange,

0:41:330:41:36

but just to deglaze the pan a little bit.

0:41:360:41:39

Use that and then just tip all of that out.

0:41:430:41:45

Look at this.

0:41:460:41:48

The palette of flavours with the orzo and chorizo and prawn,

0:41:510:41:57

I think, the link is orange.

0:41:570:42:02

I think because you have the saffron, it's a little softer,

0:42:020:42:05

it's a little softer in flavour,

0:42:050:42:07

and I just think it's going to link both of the elements together.

0:42:070:42:11

It's the bridge, if you like, on your palette, I reckon.

0:42:110:42:15

-It's the fruit that binds.

-It is.

0:42:150:42:17

Look at that, hey?

0:42:200:42:21

-Oh!

-Oh!

0:42:250:42:27

I can't wait to tuck into that.

0:42:270:42:29

-Do you know what, mate?

-Yeah.

0:42:290:42:30

That's a super, super simple way to get spice into your life.

0:42:300:42:35

Man, they're good. Aren't they?

0:42:380:42:41

I could eat that until I've popped.

0:42:510:42:54

Definitely a good one with the orange, isn't it?

0:42:540:42:55

It's fabulous. You see, as much as we can get on,

0:42:550:42:59

-we've proved sausage and prawn can get on, too.

-Indeed.

0:42:590:43:03

With the addition of a bit of spice.

0:43:030:43:04

-You need a bit of spice in your life.

-You do.

0:43:040:43:07

Si and Dave cook dishes guaranteed to turn up the heat. They have a spicy new take on a family favourite with their roasted spiced cauliflower cheese and they take inspiration from the Caribbean with a plate of jerk pork chops.