Come on Over The Hairy Bikers' Comfort Food


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Come on Over

Dave Myers and Simon King whip up comfort food favourites. The duo make dishes to share with loved ones, including a baked cheesecake and the ultimate beef sandwich.


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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,

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filled with the aroma of a tasty meal 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 that they're handed down

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through generations of the same family...

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It's fantastic, Mum.

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-Thank you.

-Enjoy.

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..drop in on some of the UK's homeliest tearooms and cafes...

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

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Oh!

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This is much easier and much quicker.

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

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Today, we've got the perfect dishes to share with the people we love.

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Indulgent treats to feed a crowd...

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..when family and friends come on over.

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RHYTHMIC TAPPING ON POTS AND PANS

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Come on over, we're having a party!

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You know what it's like,

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we spend all these days in splendid isolation,

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our little paradise, cooking food for ourselves!

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We want you to come on over.

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And today we're going to show you

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some of our favourite dishes to share with our chums.

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We're doing a cheesecake, aren't we, David?

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Yeah. It's not just any cheesecake.

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-No!

-It's light, it's airy, it's a symphony of almonds.

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I'm going to make a noise.

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I am going to butter the springform cake tin, David.

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Oh, I'll pass you the butter.

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Thank you. So, springform cake tin.

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What we're going to do, we're going to bash the living daylights

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out of about seven amaretti biscuits.

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-Beautiful.

-And it really is a light crumb

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around the sides and the bottom.

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I've got ricotta cheese here.

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If it's a bit wet, strain it off

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through a strainer or a muslin cloth.

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And into that, and we'll whip in some caster sugar.

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Ricotta's quite a sweet, soft cheese, and it's great in desserts.

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I love it with pine nuts and spinach.

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Oh, lush!

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It's versatile, isn't it?

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-It is. Very.

-And I said, it's the classic cheese for a cheesecake.

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Now what I do is, I break in six eggs one by one.

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When it's baked, this is going to give us

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the substance in our cheesecake.

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Egg ninja.

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Take your amaretti biscuits,

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about seven in total.

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It's worth taking the time for this,

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because they've got to be as fine as you can get them, really.

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All that egg's loosened it up a treat.

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-Has it?

-Yeah.

-Lovely.

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I mean, baked cheesecake,

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it's kind of like an American-style cheesecake.

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They call it the New York cheesecake,

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and to me, it's a real true cheesecake.

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I mean, you get the ones you put in the fridge,

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but that's just like chilled pudding, really.

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But it's also a celebration of the almond.

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It's quite grown-up and refined.

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-And it's rich.

-Aye.

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Let's enhance the richness with some double cream.

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Now the zest of a lemon.

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And this is the nice thing, you see.

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You cannot have all that cheese and cream and stuff

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without a little hit of lemony acidity. It's lovely.

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Now, the biscuit crumb that we're going to put around the cheesecake

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is quite thin.

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So pour three quarters of it in, and we're going to save a little bit

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to decorate the top of the cheesecake

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once it's finished. And all you do is shuffle it around like that,

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and around the side until you get a good coating.

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I want about four spoons of almond based liqueur.

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And just fold that in.

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Look at that!

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It's beautiful, isn't it?

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We had a council house that was pebbledashed like that.

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So did I! It's funny that, aye!

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I was thinking about that as I was doing it!

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Right, now pour this in the middle.

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Gently, because you don't want to disturb the crumbage.

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Oh, look at that.

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And just let the mixture find its way up the side on its own.

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Don't rush it.

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Don't push it. Those crumbs will be the crowning glory.

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They will be the crumbs on the cake.

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Lovely. Now the secret for cooking this cheesecake

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so it sets and doesn't crack is,

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we put this into a preheated oven.

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160 degrees for a fan oven for ten minutes.

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Then after ten minutes,

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we knock them down to 140 degrees Celsius for a further hour.

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Then after that hour,

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we turn the oven off and we just

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wedge the door open with a wooden spoon,

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just so it cools down slowly.

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And leave it in the oven to cool for three hours.

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I know, but you've got to plan ahead with people coming.

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-You have.

-But if you cool this down too quickly, the top will crack.

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We want it perfect. But you could do this

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the day before your party, couldn't you?

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Oh, yeah, easy, easy.

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That's it, Kingy. A total cooking and cooling time

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of four hours, ten minutes.

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Spoon out.

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Oh, yes. Now, that's it.

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That's what we want. It's cool and it hasn't cracked.

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And see how it's shrunk back.

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It's really annoying when things go wrong at this stage.

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But it hasn't.

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Now let's finish it off with some lemon zest and crumbs.

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That couldn't be any better, Si.

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I think you're right, mate.

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I don't think it could. It's lovely, isn't it?

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Oh, it's a good cutter.

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It's a baked cheesecake.

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Blobs of creme fraiche.

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That just looks so beautiful, doesn't it?

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Lovely texture, Dave.

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It's such a beautiful, grown-up taste.

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It's not too sweet.

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Kingy, there's one fundamental problem with this cheesecake.

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-What?

-If people come on over, have this,

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they're not going to want to go home!

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Britain has an army of creative chefs who, day after day,

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send out sensational dishes to customers in their restaurants.

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They work long hours, toiling over their stoves.

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But what's their idea of comfort food?

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Aktar Islam from Lasan in Birmingham

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shares his favourite home-cooked dish.

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So, I started cooking at a very early age.

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I was a bit of a mummy's boy,

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so, anything to spend time with my mother.

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So, a lot of it was around the kitchen,

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and I was helping preparing vegetables.

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And as I grew older,

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she gave me more and more responsibilities,

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and that's where it all started.

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The thing that fascinates me most

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about being in the kitchen environment

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is, it's the artistry of it.

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I'm of Bengali heritage, so the food that we had at home,

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fruit from West Bengal and Bangladesh,

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it's what I was brought up with.

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But then my mother had friends from all over South Asia,

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so we had all these influences coming into our kitchen at home,

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so, for me, South Asian cuisine, you know, it's my roots,

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it's where it all started, I guess.

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And that's where my inspiration

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for a lot of what I do today still comes from.

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Home time for me is time with my friends, time with my family,

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and a lot of it involves entertaining and socialising.

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If you have a look at my cupboards...

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So, cooking at home, for me, it's more about relaxing

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and enjoying and doing things in a way

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where you can concentrate on your guests,

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as opposed to the plate of food that you're putting together.

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So for me, one pot cooking's a good thing.

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I love that because there's less washing-up to do.

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And then stuff that I can get together

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before everyone arrives and I can just put out onto the table,

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and then enjoy my guests' company.

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The lads are coming around. They're going to be hungry,

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and what I'm going to do for them

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is this lovely, hearty, fragrant biryani.

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So I've got some lovely shanks of lamb,

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which we cook with some aromatic spices

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and bake together with some rice.

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It's a real simple dish.

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So, first...

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..turmeric.

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Some earthy cumin.

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I've got some lovely coriander.

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To finish off, we've got some chilli.

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So what we've used here is a Kashmiri chilli.

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It's lovely and vibrant in colour, but not too hot.

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These are some of my favourite parts about cooking with spices,

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because you can really smell and see

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how the flavour is starting to develop.

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You can see how it's starting

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to react with all the other ingredients.

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It's amazing, actually, I love it.

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I think the thing I love about home cooking the most

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is I actually find it quite

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therapeutic, because, you know,

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right now, it's just me and this pot,

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and my mind is free to think and wander.

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It's downtime, really, cooking at home.

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Then pour over a load of water

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and let it simmer for an hour or so

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until the meat's nice and tender.

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When it's nice and tender, we're going to mix some yoghurt,

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some tomato, some fresh herbs of coriander and mint.

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I'm going to take a really good, generous amount of this.

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I'm going to bind that in with that,

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and then put our basmati rice in there.

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And then we're just going to bring it up to the boil,

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we're going to seal it with some dough...

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..whack it in the oven and forget about it until everyone's here.

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-Hello!

-Hey, man!

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For me, cooking at home is just as satisfying

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as cooking at the restaurant,

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but obviously at home the pressure's not on.

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Oh, look at that!

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That looks amazing!

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You're not going to get a bad review from your mates, so, you know...

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but it's still nice to be able to put a plate of food

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in front of everyone that, you know, people equally enjoy.

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It's good.

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Oh, that is amazing.

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Everyone has a gift,

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and everyone has a gift to give to others, and, you know, for me,

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mine is food. I've got a love of food,

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and it's something that I can share

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with all my friends and my loved ones.

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-ALL:

-Cheers!

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You can't come on over, in our view, without a terrine.

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Nah, it's the best kind of lazy person's

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let's-do-a-starter- for-a-dozen-people

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pork and chicken terrine.

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It's a delight to bring to the table and it's a delight to eat, too.

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And, with that, a fig and port compote.

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It's brilliant with a terrine.

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Now, a terrine needs a little bit of fat,

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so that's why we using pork belly, but I've taken the rind off,

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because that is a little bit too much.

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It's a good-looking terrine, this,

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because it's going to have the bacon plaited on the top,

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and you cut through it, and what I'm doing is I've got chicken breast,

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and cutting it into long slices,

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so you'll get sticks of chicken running through the terrine,

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and it really is a stunner.

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So most of this actually goes into the food processor.

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A top tip when you're making terrines,

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your blade and your cutter -

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stick it in the freezer for about half an hour

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before you actually come to use it, because, if you do that,

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then it doesn't heat the meat up and spoil it.

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The chicken needs to be marinated for about an hour.

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So it's some wine, white wine...

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..just some thyme leaves, we just want the leaves.

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Now, what we've done is rehydrated some apricots.

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Now everything basically just goes into the food processor here.

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It's really simple.

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In with your pistachios.

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In with a teaspoon of ground ginger.

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Zest of a lemon.

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Pepper.

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And some salt.

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Thyme.

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And, lastly, for my marinade, a splash of olive oil.

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The zest of a lemon.

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And we cover this chicken,

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and then we leave that to steep for about an hour or so.

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Shall I start prepping the tin up, Kingy?

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Why don't you? I love this bit, it's great.

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Because you want it to look a bit fancy, don't you?

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Oh, aye. We've got this proper terrine dish,

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but for years at home we just used an old loaf tin

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and wrapped it up in tinfoil.

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But first off, I need to stretch me bacon.

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And just over the back of a knife, just pull out your rashers.

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Right, I'm just going to give that a little pulse...

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..and then...

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..we add pork shoulder.

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I think the two types of pork,

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-in any kind of pork terrine, is essential, don't you?

-It is, it is.

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We've got the pork belly, which is fatty, and then pork shoulder,

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it's a springy meat, so you have that textural difference.

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And the texture you want

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is a fine mince,

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not by any stretch of the imagination

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do you need it to be a paste.

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Because we've got a lot of subtle flavours going on,

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I wouldn't go for smoked bacon with this, or pancetta,

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just good, old-fashioned, fatty, streaky bacon is the one you want.

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Now, I'm going to start plaiting me bacon,

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and you'll see it's worth all this faff,

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because when the terrine comes out, you're going to think,

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"That's incredible!"

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So we'll start like that, like so, so you've got the cross there.

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Make sure it's down the bottom.

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Then just keep plaiting.

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I love doing stuff like this, because it's not difficult,

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but, when your guests come, by crikey it's impressive,

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and they will swear blind that you bought it.

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And it's just a lovely thing to do.

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I think a terrine of this size, as well,

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you're going to get 12 good slices.

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-You are, yeah.

-So, basically, out of two chicken breasts

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and a minimal quantity of pork, you know,

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you've got a starter for 12 people.

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Oh, but for lunch, I love this, with some pickled onions, crusty bread,

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you know, you just can't beat it.

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So you need half the pork.

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Make sure you press it down, and it's even in the bottom.

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So you just lay the chicken down, strip by strip.

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-Look at that.

-Perfect.

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-Hee-hee-hee!

-I love food like this!

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Oh man, that's a good job.

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There you go.

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Now, let's just put a couple of strips down the middle,

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like so, and now these edge bits...

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See what I'm doing?

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Just fold those over, so it's all nicely tucked in.

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Now don't forget this is the bottom of the terrine,

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it's not the presentation side.

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-Oh, no.

-What you do with the terrine is,

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you turn it over, and flip it out.

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Now, if you're doing this, like your mother used to do, in a loaf tin,

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you put tinfoil on the top, a couple of layers.

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I've got my posh terrine tin, so I pop the lid on,

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and we cook this in a bain-marie, which is basically a roasting tin,

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just off the boil water out the kettle,

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about two centimetres up the side of the tin.

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And we place that to cook gently in a preheated oven at 150 Celsius,

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for about an hour and a half.

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Have a look now and again,

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just to see that your roasting tin isn't going dry.

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Terrine's in the oven, it's doing its thing,

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so we thought we'd make the compote that we mentioned before, you see?

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So, we've got half a kilo of dried figs.

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Now we've put these in a massive glass of red wine,

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and they've been soaking for about half an hour.

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So we're going to pop those in a pan

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and we're going to cook them until they're mushy.

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Now, to spice up life, put two cloves in.

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A teaspoon of white wine vinegar.

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Half a teaspoon of salt and half a teaspoon of pepper.

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Just cook that until the figs go soft.

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Which will take about 20 minutes.

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Ooh, they've plumped up a treat.

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They certainly do, David.

0:18:240:18:25

Well, it wouldn't be a fig and port compote without...

0:18:250:18:27

-BOTH:

-..the port!

0:18:270:18:29

A good, big glass of port.

0:18:310:18:33

What you want to do, bring it up to temperature,

0:18:350:18:37

let it simmer for a couple of minutes, job's a good 'un.

0:18:370:18:39

I'll turn that off,

0:18:450:18:46

I'll take half, put it in here and blitz it.

0:18:460:18:49

So you've got some whole figs,

0:18:490:18:51

and you've got some, like...like, jammy bits.

0:18:510:18:53

I'm just going to put a little bit of juice in here, Dave.

0:18:530:18:56

And just put a splash of olive oil in.

0:18:560:18:58

Pop this back in here.

0:19:050:19:07

Look at that. Freshen that up with some orange zest.

0:19:080:19:11

Oh, that's perfect, Kingy.

0:19:150:19:17

-Absolutely, isn't it just?

-Yep.

0:19:170:19:18

Now obviously you need to serve this cold.

0:19:200:19:23

It's unctuous, bumptious.

0:19:230:19:25

-Good.

-I think that terrine should be just about to get out

0:19:270:19:30

and ready to cool.

0:19:300:19:31

Ooh!

0:19:310:19:32

-There we are.

-Hot terrine.

0:19:320:19:35

I've got a funny feeling there'll be stuff goes over the top.

0:19:350:19:39

Wow.

0:19:390:19:40

-No, look at that.

-Oh, there's a lot of liquid in there.

0:19:420:19:44

Yep, it's kind of a bit swollen up.

0:19:440:19:47

But we want to press it, so that it's a proper, firm terrine.

0:19:470:19:50

Now, in the old days,

0:19:500:19:52

my mum would use the weights from a weighing scales on the top.

0:19:520:19:55

Or cans of beans.

0:19:550:19:57

We, however, have got a brick.

0:19:570:19:59

But it's the most perfect shape for the terrine.

0:19:590:20:02

There you go.

0:20:030:20:04

Now that has to go absolutely cold before we take it out.

0:20:040:20:07

It's going to take, like, seven, eight hours?

0:20:070:20:10

-Eight hours, yeah.

-Or preferably overnight.

0:20:100:20:12

-It should be all right for tonight.

-Yeah, should be, mate.

0:20:120:20:15

Well, this terrine has been here for about seven hours,

0:20:340:20:36

so it's cooled down nicely, the brick's done it's job.

0:20:360:20:40

-Certainly has.

-Shall we try and

0:20:400:20:41

-turn it out and garnish it?

-I think we should.

0:20:410:20:43

Oh, look at that.

0:20:460:20:47

Ho-ho!

0:20:510:20:52

Look at that! She's lovely.

0:20:520:20:54

Wow, that's perfect.

0:20:540:20:56

-And there's our compote.

-Wow.

0:20:570:21:00

Some thyme on the top.

0:21:000:21:02

Give them a clue about what's to come.

0:21:030:21:05

Lovely. Now the end piece

0:21:070:21:08

is going to be sacrificial, i.e, cooks' perks.

0:21:080:21:12

Oh, yes!

0:21:120:21:13

Lovely. And I think we should try it.

0:21:240:21:27

-Oh!

-SI CHUCKLES

0:21:330:21:35

Well, that's worth doing, it's really good.

0:21:350:21:38

I tell you what, those textures work really well.

0:21:380:21:41

Lovely flavour, lovely apricot through it, as well.

0:21:420:21:45

Well, you know what?

0:21:450:21:47

Come on over, cos it's worth it.

0:21:480:21:50

DOG WHINES

0:22:030:22:04

Nothing beats home-made comfort food,

0:22:050:22:08

but it's always nice to have someone else cook for you.

0:22:080:22:11

Thankfully, all over the country,

0:22:130:22:14

there are tasty places that make us feel right at home,

0:22:140:22:18

and keep enticing us back.

0:22:180:22:20

My name's Louise,

0:22:220:22:23

and I'm the owner of Word Of Mouth Cafe

0:22:230:22:26

here in the market town of Evesham.

0:22:260:22:29

-Are you being served?

-No, can I have a tea and a coffee, please?

0:22:290:22:32

When we came here, we didn't know anyone

0:22:320:22:35

and we wanted to make a cafe that felt part of the community

0:22:350:22:39

so we would get to know people, as well.

0:22:390:22:42

So it felt so important for us as a family

0:22:420:22:45

to make this an extension of our family.

0:22:450:22:49

-Bye!

-Bye, thank you!

-Bye!

0:22:490:22:52

We like to make food for people

0:22:550:22:57

that have got food intolerances, food allergies.

0:22:570:23:00

All our soups and stews are either vegetarian or vegan, gluten-free.

0:23:000:23:05

One thing we're really proud of is our falafels.

0:23:070:23:09

They are relatively simple to make,

0:23:090:23:11

the hardest thing is to remember

0:23:110:23:13

to soak your chickpeas the night before.

0:23:130:23:15

We serve them with a traditional home-made hummus, some tahini,

0:23:150:23:20

sweet chilli sauce, nice warm pitta bread and a delicious mixed salad.

0:23:200:23:24

That's the most wonderful lunch you could have.

0:23:240:23:29

We like to have somewhere where, if you've got an allergy,

0:23:340:23:37

you can bring your friends, your family,

0:23:370:23:39

and there's going to be something for all of you,

0:23:390:23:41

and you can all enjoy a lovely afternoon out.

0:23:410:23:44

We've got loads of books everywhere.

0:23:500:23:52

We sponsor a boy in Uganda, and we have done for the last six years.

0:23:520:23:58

Every time somebody buys a book for £1.50, it goes in a pot,

0:23:580:24:02

and we pay his school fees.

0:24:020:24:04

Customers bring in books, bags and boxes of books, to help,

0:24:060:24:11

and we are so proud of what we're doing.

0:24:110:24:13

Not us personally, but us as a cafe...

0:24:130:24:16

..are helping transform a little boy's life.

0:24:180:24:20

When we opened, I hoped that I would

0:24:240:24:27

feel the way I feel now about this place,

0:24:270:24:30

and I do, of what we've managed to make,

0:24:300:24:34

and I hope that our customers do love us as much as we love them.

0:24:340:24:39

When I was setting up my business,

0:24:400:24:42

I came over here looking for a sandwich,

0:24:420:24:44

and I've been coming back ever since.

0:24:440:24:45

You can't help it, it's just really good in here.

0:24:450:24:48

I suppose because I've been coming so long,

0:24:480:24:50

now I feel I've got friends here.

0:24:500:24:52

It's something a bit different and a bit special,

0:24:530:24:56

and we're very lucky to have it.

0:24:560:24:57

If Evesham did not have something like Word Of Mouth

0:24:570:25:00

serving the community, I think it'd be a far, far worse place to be.

0:25:000:25:04

We'd just hate to lose this place.

0:25:040:25:06

It's definitely a one-off.

0:25:060:25:08

Why don't you come on over and have a French dip with us?

0:25:260:25:29

-Why don't you?

-It's not wrong.

0:25:290:25:31

It's a beautiful, hot sirloin beef sandwich.

0:25:310:25:34

You make the gravy on the side in a pot,

0:25:340:25:36

so as you eat your French bread sandwich, you dip it in gravy,

0:25:360:25:40

and that's called a French dip.

0:25:400:25:42

The most wonderful sirloin, wonderful gravy, what's not to love?

0:25:440:25:48

I'd come round to my house for that.

0:25:480:25:50

Well, you have come round to my house for that.

0:25:500:25:52

-We've been it for doing yonks!

-Yours was a bit different, wasn't it?

0:25:520:25:55

It was, it was. What we do is,

0:25:550:25:57

we take a whole sirloin, and we do this rub,

0:25:570:25:59

and basically put this rub on it,

0:25:590:26:01

you sear it off first with some beef dripping here,

0:26:010:26:04

in a hot pan, fat side down first.

0:26:040:26:08

But the rub is essentially the same as all those years ago.

0:26:080:26:11

I've got pepper, English mustard, sea salt...

0:26:110:26:15

..and thyme.

0:26:170:26:19

The reason that we're searing this off is just to keep

0:26:190:26:22

all the juices and loveliness in,

0:26:220:26:24

and also you get a lovely colour on your sirloin.

0:26:240:26:28

Another thing is, and we've said it time and time again,

0:26:280:26:31

before you embark on any cooking with beef,

0:26:310:26:34

always start with the meat at room temperature,

0:26:340:26:37

it really does make a difference.

0:26:370:26:38

Right, I think we're there with the searing, I want to turn that off.

0:26:420:26:45

Now, obviously, it's going to be hot, so...

0:26:450:26:49

..just sprinkle first on top...

0:26:500:26:53

..and then what you start to do is just rub it in like that.

0:26:540:26:58

And what this does, it forms a really, really lovely crust,

0:26:580:27:02

and that crust is so flipping tasty.

0:27:020:27:06

-It's great.

-So what I've done is I've got shallots,

0:27:070:27:11

put them like this,

0:27:110:27:12

so this is going to keep the meat just off the bottom of the dish,

0:27:120:27:15

but also the onion is going to help the resting juices.

0:27:150:27:18

It's all about the gravy, this dish.

0:27:180:27:21

First, I'm going to deglaze the pan.

0:27:210:27:23

It's what both our mums used to do,

0:27:230:27:25

was put some water or stock in the bottom of the roasting dish.

0:27:250:27:28

It kind of just helped the gravy along a little bit.

0:27:280:27:31

Well, it also prevents the cooking juices,

0:27:310:27:33

for when they hit the hot roasting pan, from burning.

0:27:330:27:36

Oh, look at that.

0:27:360:27:38

Beautiful.

0:27:380:27:40

Sits on the top of Dave's trivet, like that, with the onions.

0:27:400:27:43

The cooking time depends on how you like your beef.

0:27:450:27:48

We're going for a rare to medium rare,

0:27:480:27:51

so for a piece of beef like that,

0:27:510:27:53

reckon to cook this in a hot oven, 220 degrees Celsius,

0:27:530:27:57

for about 25 to 30 minutes,

0:27:570:27:59

then it's going to rest for about 20 minutes, too.

0:27:590:28:02

Right, we'll see you in half an hour, my friend.

0:28:060:28:09

Which gives us time to make the gravy. The gravy!

0:28:120:28:15

And this is a really thick, unctuous mushroom gravy.

0:28:170:28:20

We start the gravy with a finely chopped shallot.

0:28:200:28:25

Some sliced button mushrooms and butter.

0:28:250:28:28

I think there is a great tradition

0:28:280:28:30

of dipping your bread in, isn't there?

0:28:300:28:32

We've done it for years, I mean, look, well, you can remember, like,

0:28:320:28:34

-the Christmas dinners we used to have.

-Oh, gosh.

-Christmas morning,

0:28:340:28:37

we'd get up, me mam had cooked the turkey overnight,

0:28:370:28:39

don't ask me how she did it.

0:28:390:28:40

And Stella King's turkey

0:28:400:28:41

was the moistest, most succulent turkey I've ever had.

0:28:410:28:44

All the cooking juices used to be there. What did Mam used to do?

0:28:440:28:47

She used to make some home-made bread,

0:28:470:28:48

it'd be on the table in the morning, you'd come past, rip a big bit off,

0:28:480:28:52

open the oven, lift the tinfoil,

0:28:520:28:54

dunk it in to the cooking juices from the turkey, bit of salt on it,

0:28:540:28:58

job's a good 'un. Off you went.

0:28:580:29:00

I can still remember one Christmas Day morning, I'm sitting there,

0:29:000:29:03

nursing a hangover and a cup of coffee, and all of a sudden,

0:29:030:29:07

kitchen door flew open,

0:29:070:29:08

boxer shorts flew past, yelling, "Turkey dippers!"

0:29:080:29:12

And he was in the oven,

0:29:120:29:13

and he come out covered in grease and turkey dripping,

0:29:130:29:15

and Stella says, "He's been doing that since he was three".

0:29:150:29:18

Right, we're going to start with onions.

0:29:210:29:23

Yeah. And now we bung in the mushrooms.

0:29:230:29:26

And we cook that until the onions take on a little bit of colour.

0:29:260:29:29

Put some garlic in.

0:29:310:29:32

And some thyme.

0:29:320:29:34

Now, we want a big spoon of flour,

0:29:360:29:38

because we want the gravy quite thick

0:29:380:29:40

because it's got to cling to your French stick.

0:29:400:29:42

And if you don't push a load of heat through it, it tastes floury.

0:29:420:29:47

Now, we are going to bring together with red wine.

0:29:470:29:50

That'll do. And just cook that until the red wine has reduced by half.

0:29:510:29:57

Now, we're still going to use the stock that comes out of our sirloin,

0:30:020:30:05

but we are going to give it a bit of a help,

0:30:050:30:07

so this is good beef stock.

0:30:070:30:09

But this is the secret weapon.

0:30:120:30:15

Demi-glace.

0:30:150:30:16

It's a twice-reduced stock

0:30:160:30:18

that's long been the secrets of restaurants.

0:30:180:30:20

You can make your own. It's a stock that's boiled away

0:30:200:30:23

until it's half its volume.

0:30:230:30:25

Now, we want to cook that until this has reduced by about a third.

0:30:250:30:28

Do you reckon the beef is done, Kingy?

0:30:280:30:30

I reckon it is.

0:30:300:30:31

Just as important as the cooking time is the resting time,

0:30:330:30:35

so this is going to rest for 25 minutes.

0:30:350:30:38

And whilst the beef's resting, it's still actually cooking.

0:30:380:30:42

And it will go up another ten degrees on the inside.

0:30:420:30:45

Let me cover it.

0:30:450:30:47

Now, this is the thing, mate, isn't it?

0:30:490:30:51

This is what we're after.

0:30:510:30:53

A little slurp, do you reckon?

0:30:530:30:55

Yeah.

0:30:550:30:56

Hee, hee, hee, hee, hee!

0:30:560:30:58

Right, now, let's just bring that up to temperature a bit.

0:30:590:31:02

And that just goes in there.

0:31:040:31:07

I think that's another ten minutes, give the beef another ten.

0:31:100:31:13

Then we're laughing.

0:31:130:31:14

Let's look at this meat.

0:31:190:31:20

Oh, yeah.

0:31:210:31:23

I'll just take that off.

0:31:230:31:24

That's it.

0:31:270:31:28

Oh, it's perfect.

0:31:310:31:32

It's perfect.

0:31:320:31:33

Now, that's thick and lustrous.

0:31:350:31:37

What we're going to do now is chop in some tarragon.

0:31:370:31:40

Well, that's a plate of meat.

0:31:520:31:54

And that...

0:31:540:31:55

..is a French dip.

0:31:570:31:58

Just a smear down there.

0:32:010:32:03

Now...

0:32:030:32:04

For a bit of lubrication.

0:32:080:32:10

You dip it in mushroom gravy...

0:32:160:32:18

Oh, vive la France!

0:32:250:32:27

Everyone has their favourite family dishes,

0:32:360:32:39

delicious meals that remind us of home.

0:32:390:32:41

But we are a creative bunch, too,

0:32:420:32:45

rustling up scrumptious new recipes to wow our loved ones.

0:32:450:32:48

These are our inheritance dishes.

0:32:480:32:51

And they'll be feeding our families for generations to come.

0:32:520:32:56

My name is Lysandros,

0:33:010:33:03

I'm a second-generation Greek Cypriot, born in Cardiff,

0:33:030:33:07

and growing up we had Greek Cypriot values instilled in us

0:33:070:33:12

and along with that comes the food aspect.

0:33:120:33:15

That's a really big part of our lives, I suppose.

0:33:150:33:19

And there's constantly some sort of cooking going on,

0:33:190:33:22

when you go to visit your relatives or even if we are cooking at home,

0:33:220:33:26

usually, the kind of question that comes after,

0:33:260:33:28

"Hello, how are you doing?"

0:33:280:33:29

is, "Are you hungry, do you want something to eat?

0:33:290:33:32

And we are kind of encouraged to get involved, as well.

0:33:320:33:35

Lysandros? Do you want to come and help me wrap some of these, please?

0:33:370:33:42

-Hello.

-Hi, thank you.

0:33:440:33:45

My favourite.

0:33:450:33:47

There's the plate.

0:33:470:33:48

Family get-togethers are very important.

0:33:510:33:53

They happen quite often in our house.

0:33:530:33:56

Everyone kind of has their own task.

0:33:560:33:58

For example, Mum might be in the kitchen prepping,

0:33:580:34:00

Dad will be out of the barbecue, covered in charcoal.

0:34:000:34:04

You know, flames everywhere.

0:34:040:34:06

And it's kind of like this organised chaos.

0:34:060:34:09

My father has a passion for barbecuing.

0:34:170:34:19

It has been there ever since I can remember, really,

0:34:190:34:21

and that's really influenced me a lot.

0:34:210:34:24

All throughout growing up, we've had these barbecues.

0:34:240:34:26

He toys with different methods.

0:34:260:34:28

He gets his friends to weld him

0:34:280:34:30

different types of barbecues

0:34:300:34:31

until he gets the pinnacle of barbecues.

0:34:310:34:34

We're kind of at that stage now

0:34:340:34:36

where we've seen all these methods develop

0:34:360:34:38

and different techniques of cooking the meat

0:34:380:34:41

to keep it tender and succulent.

0:34:410:34:43

Souvlaki traditionally is small pieces of meat,

0:34:490:34:52

cooked over a charcoal and served in a pitta bread.

0:34:520:34:55

That does look amazing.

0:34:590:35:00

In Cyprus, if you were to have a pork souvlaki,

0:35:030:35:06

they don't marinate the meat, they just salt it.

0:35:060:35:09

They place it in the pitta with lemon juice,

0:35:090:35:11

chopped parsley and onions.

0:35:110:35:12

That's kind of what you get.

0:35:120:35:14

We've taken that and we've put our own marinade on the meat,

0:35:140:35:19

so we'll marinade the pork in wine,

0:35:190:35:20

crushed coriander seeds

0:35:200:35:22

and we've got a bit of a take on the salad, as well.

0:35:220:35:25

There you go. Enjoy it.

0:35:250:35:27

Thank you very much. Thank you. Oh, my God!

0:35:270:35:29

We make the home-made sauces, Tzatziki and hummus,

0:35:310:35:35

which they don't regularly use in Cyprus.

0:35:350:35:38

We also add charcoaled halloumi cheese to the pitta,

0:35:380:35:41

which is not a common thing in Cyprus.

0:35:410:35:43

You want it the Cypriot way or do you want it the new way?

0:35:450:35:47

Uh, the Cypriot way with a twist.

0:35:470:35:49

I've got to say that my parents are impressed with what I'm doing.

0:35:490:35:53

It takes a lot to please my dad over the charcoal

0:35:530:35:55

but I seem to have got his seal of approval.

0:35:550:35:58

Cheers, everyone.

0:35:590:36:01

-ALL:

-Cheers!

0:36:010:36:02

Nice food.

0:36:030:36:04

My kids are going to be barbecuing from the time they can walk.

0:36:040:36:07

That's a given. If they haven't got their grandfather on it,

0:36:070:36:10

I will be on it. Definitely,

0:36:100:36:13

I'll be passing the tips and tricks down,

0:36:130:36:15

and no doubt I'll be looking over their shoulders,

0:36:150:36:18

surveying their kind of cooking,

0:36:180:36:20

seeing if it's up to scratch, just like I had.

0:36:200:36:22

Come on over, we've got food to share.

0:36:410:36:43

Yeah. Tear and share.

0:36:430:36:46

A tear and share chorizo, cheese and chive bread.

0:36:460:36:51

-You're going to love it.

-But we've got to have something

0:36:520:36:54

to dip it into, haven't we, for our chums?

0:36:540:36:56

It would be wrong not to, Dave.

0:36:560:36:58

So, with your tear and share bread,

0:36:580:36:59

you will have a whacking big bowl of wild mushroom soup.

0:36:590:37:02

So, to kick it off with, Dave is going to make the dough,

0:37:050:37:07

I'm going to make what goes through the dough, which is,

0:37:070:37:10

as Dave was saying before, chorizo, so we're going to do that.

0:37:100:37:13

I'm going to chop it, we've got some chives

0:37:130:37:15

and I want to grate some lovely, lovely mature cheese.

0:37:150:37:19

So, I'll crack on with that.

0:37:190:37:21

For the bread, I've got my flour and a teaspoon of salt.

0:37:210:37:25

Some dried yeast.

0:37:270:37:29

About a sachet. To feed the yeast, put in some honey...

0:37:290:37:32

..and two big spoons of olive oil.

0:37:340:37:37

And we're going to work together, into a dough,

0:37:370:37:40

with some warm water and make bread.

0:37:400:37:43

I used to make a lot of flavoured breads.

0:37:450:37:47

I went through a phase of it.

0:37:470:37:48

We could put your bits in now, couldn't we,

0:37:500:37:52

-and knead them into the dough, do you think?

-Yeah, absolutely, man.

0:37:520:37:54

Just keep going until you've worked all your chives and sausage

0:38:000:38:05

and cheese into the bread. I mean, don't worry.

0:38:050:38:09

The bread will rise with all this stuff in it.

0:38:090:38:11

You know the dough has taken on a red hue

0:38:110:38:14

from the chorizo, haven't they?

0:38:140:38:16

And as the bread cooks,

0:38:160:38:18

the fat from the chorizo is going to go into the bread

0:38:180:38:20

-and you will get a nice dribble on.

-Oh, yeah.

0:38:200:38:23

A bit of oil on the bowl...

0:38:230:38:25

So it comes out in one piece.

0:38:250:38:27

And you pop this out of the draught...

0:38:300:38:32

..for an hour or so, until it's doubled in size.

0:38:340:38:37

-Nice cuppa.

-Oh, lovely.

0:38:460:38:47

Well, look at that.

0:38:540:38:56

Now, we are going to knock that back,

0:38:580:38:59

because we're going to hope for a second rising.

0:38:590:39:02

You'll get lighter bread.

0:39:020:39:03

While Dave is doing that, I'm just chopping some shallots

0:39:030:39:06

to start the base of the soup.

0:39:060:39:09

Now, I'm going to make about eight rolls.

0:39:090:39:12

The slower that you prove bread, the better the bread,

0:39:140:39:16

because obviously the bread's got more time to develop its flavour.

0:39:160:39:19

Now, buns.

0:39:190:39:21

If you press and roll, you can really knock them back.

0:39:210:39:25

And they'll go hard - and, look, you are left with buns.

0:39:270:39:30

Butter, in the pan, and we are going to saute off the shallots.

0:39:300:39:33

So, we'll put one in the middle.

0:39:380:39:39

Now, they will grow and expand and join as one.

0:39:390:39:43

The nice thing about tear and share bread is it's not all crust.

0:39:430:39:47

As you tear your pebble off, you get nice soft bits, don't you?

0:39:470:39:50

-You do.

-Leave them to prove for about another half an hour.

0:39:500:39:53

-That will do fine.

-As soon as the butter starts to foam,

0:39:530:39:58

that's a good indicator that it's to temperature

0:39:580:40:00

and you can start to put the ingredients in to cook.

0:40:000:40:02

I've got button mushrooms and chestnut mushrooms.

0:40:020:40:05

I've got porcini, I've got girolles, and I've got portobellini.

0:40:050:40:10

The secret, I think, to mushroom soup is you need a lot of mushrooms.

0:40:100:40:16

The porcini can go in.

0:40:210:40:23

The porcini's almost like the stock cube of the mushroom world.

0:40:230:40:26

It just intensifies the flavour.

0:40:260:40:28

So, I've just put the garlic in there,

0:40:280:40:31

some salt, a good twist of pepper.

0:40:310:40:34

And some lovely fresh...

0:40:360:40:39

..thyme.

0:40:400:40:42

The lid on.

0:40:430:40:44

Five minutes.

0:40:440:40:46

Bit of a moulder, then we'll start to add our stock.

0:40:470:40:50

Oh, they've dropped. Haven't they?

0:40:550:40:57

Just look at that.

0:40:570:40:58

But my bread rolls have certainly not.

0:40:580:41:01

I hope. Oh, yes!

0:41:020:41:04

It's like a daisy wheel of flavour.

0:41:040:41:06

What I need to do now is a nice eggy wash

0:41:060:41:09

and grate more cheese on the top.

0:41:090:41:12

I'm going to add our stock.

0:41:120:41:14

Chicken.

0:41:140:41:15

A little masala, just for a note of sweetness.

0:41:150:41:18

And just to bring all those lovely savoury flavours out,

0:41:180:41:22

a little bit of lemon juice.

0:41:220:41:24

We'll bring that to the boil for Dave to blend it.

0:41:260:41:29

Beautiful.

0:41:290:41:30

So, these girolles,

0:41:320:41:33

I'm just going to saute these off with a little butter, some parsley,

0:41:330:41:37

a little bit of salt, a little bit of pepper

0:41:370:41:39

and we are just going to make them look really, really nice

0:41:390:41:42

on the top of that beautiful soup.

0:41:420:41:44

Right, now we need to pop these into a preheated oven,

0:41:440:41:46

200 Celsius with a fan oven, for about 20-25 minutes,

0:41:460:41:51

until golden, huge and bubbling with joy and flavour.

0:41:510:41:54

Ta-da!

0:41:570:41:58

While Dave's blending it, we are going to add the cream now.

0:42:140:42:16

Throw a little bit of parsley in with the girolles.

0:42:230:42:25

DAVE LAUGHS

0:42:280:42:29

It's like a sunflower of dough.

0:42:310:42:33

Oh, wow!

0:42:380:42:40

You know, Si,

0:42:450:42:46

I think that's probably

0:42:460:42:48

the most perfect bowl of mushroom soup I've ever seen,

0:42:480:42:51

and with that bread, it's madly good, isn't it?

0:42:510:42:53

-It works.

-And all you do is just tear...

0:42:530:42:56

..and share. It's best to let it cool down a bit first, though.

0:42:570:43:01

Yes, cos it's really hot!

0:43:010:43:02

But look at that. That's good bread.

0:43:020:43:04

-It's beautiful.

-Worth the effort, isn't it?

0:43:040:43:06

-Definitely.

-So, next time you're hungry, come on over.

0:43:060:43:09

May as well, aye.

0:43:090:43:11

The Bikers cook the perfect dishes to share with the people we love. These are indulgent treats for when family and friends come on over - a baked cheesecake, a crowd-pleasing terrine and the ultimate beef sandwich.