A Cut Above The Hairy Bikers' Comfort Food


A Cut Above

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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

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on the faces 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 do.

-Right answer!

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Discover the secrets to producing quality ingredients.

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So, yeah, this 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!

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-That's amazing!

-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're transforming everyday ingredients

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into recipes that are sophisticated, satisfying and surprising.

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Creating comforting dishes that are definitely a cut above.

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It's about great ways to make cheap cuts of meat go further,

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and taste lovely. Cos actually, interestingly,

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cheaper cuts have a deeper taste.

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The thing is, there are some recipes that are particularly suited to

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-cheaper cuts of meat.

-Indeed.

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Like, this is pork shoulder.

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We're going to be doing a caramelised Vietnamese pork.

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It's a wonderful dish.

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And the pork shoulder, because of the fatty content, it's better than,

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say, a really expensive loin.

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It's, quite simply, a cut above.

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Well, it is. A cut above in flavour, a cut above in price,

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because it's cheap.

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So, the first thing that we're going to do is we're going to add some oil

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to the pan, coconut oil.

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We're going to add that to the pan,

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and I'm going to fry off, in batches, said pork.

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And I've got four banana shallots, and I'm slicing them.

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The Vietnamese food culture is very interesting.

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About 1,000 years ago, the Chams invaded from India,

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so there's that, kind of, Indian spices got mixed up with, kind of,

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the Chinese influence.

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Then, of course, the French were there for years.

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And some of the best French bread we've had has been in Vietnam.

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So you kind of combine the French with the Indian, with the Chinese,

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and Vietnamese food is this light, delicate, kind of,

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eclectic bouquet of flavour.

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It is.

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For recipes like this, with the caramelised pork,

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we don't want to overpower the flavour,

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which is why we're using a shallot.

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The shallots tend to be slightly sweeter and less overpowering,

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less oniony, you know.

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You cry less with a shallot, as well.

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And you want some nice colour on the pork.

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Yeah, that's perfect, isn't it?

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Right, mate, that's us.

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I don't want the onions to caramelise,

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I want them to be quite soft and just to sweat down a little bit.

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While Dave's doing that, I'm just going to prep the lemon grass.

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Lovely, lovely flavour.

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As these shallots are cooking,

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they're picking up all those lovely cooking juices

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and bits from the pork.

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I think they're just about spot-on, Si.

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Yeah, perfect, man.

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It's time, now, for the garlic and the lemon grass.

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Lovely!

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We have two stalks of lemon grass.

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I've got three cloves of garlic.

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So, take that off the heat.

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The last thing we want to do is burn the garlic.

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And just cook that for another minute or so.

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-The smells are great.

-It's starting to build up, isn't it?

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-Mmm.

-Now, we've got a teaspoon

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of Chinese five-spice powder.

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And three star anise.

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I mean, funnily enough, star anise is one of the main ingredients

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in five-spice powder.

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-It is.

-Just pop those in.

-Yep.

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-Two, three.

-And now, the caramel part, and that's palm sugar.

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You can either get it in a block, which you have to grate...

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But this is, like, it's kind of fresh, sticky palm sugar.

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And this makes the caramel, the sweet nature of our pork dish.

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And palm sugar in Asian cooking, it has a wonderful, it's sweet,

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but it's not, kind of, sickly, is it?

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No, it's not. I love it, I love it that in Asia they have palm sugar,

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in India they have something called jaggery,

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which is very, very similar, and it's just so, so lovely.

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-Well, there you go, Kingy.

-Yeah.

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I think Mr Caramel is in the house.

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-It's happening, dude.

-Yeah.

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But it wouldn't be Vietnamese at all without some fish sauce.

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And, Vietnamese fish sauce is very different to the Thai fish sauce.

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It's much, much stronger.

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And this is your seasoning.

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And, lastly, 200ml of water.

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Now, this also helps deglaze the pan, and gets all of those lovely,

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lovely flavours off the bottom of the pan.

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All we do now is return the pork to the pan,

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simmer away gently for about an hour and a half

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until the pork is literally the softest, most unctuous,

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sweetest pork you've ever tasted.

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-Oh, look at that!

-Lovely.

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-It's beautiful.

-I'm just going to push some of this cori through it.

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It's hard to describe the smell of this.

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It's, like, kind of, caramel mixed with five-spice, with lovely,

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lovely hearty stew.

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It's great.

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-It's all right, isn't it?

-And we're just going to serve this with some

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jasmine rice. Keep it nice and simple, because the sauce,

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or the gravy, is pretty spectacular.

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I love it because it's kind of quite thick, isn't it?

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-Yeah, yeah.

-Beautiful, man.

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This is more like a dish from Hanoi, isn't it, from the north?

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It is, very much. Well, here's to our trips in Vietnam,

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and a lovely dish with caramelised pork shoulder.

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Yeah. Cheers.

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Memories of Vietnam.

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Mmm.

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Mmm.

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There's only food does that, isn't it?

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-Takes you back.

-Mmm!

-So nice.

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The secret to creating good grub is using the right ingredients.

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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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We've been making cheddar here since about 1890.

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Somerset is such an ideal place for making cheddar.

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I mean, it's the home of cheddar.

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So, the best thing about it is the climate.

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The climate's perfect for producing the best quality grass

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to produce the best quality milk to produce the best quality cheddar.

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We're stood in an underground cheese cellar that we just built,

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and we've got a cheese-turning robot.

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So we've got this unbelievably traditional practice and recipe

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that we're working to, but

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we're dragging it through to the 21st century.

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Cheesemaking's so exciting because every single day is different.

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Especially with making the cheese that we're making.

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It's raw milk, so every single day is different.

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I've got to be reactive to the milk that's coming in.

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Acidity might be slightly different, the fat, the protein,

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and you're constantly working in that dairy, to try and guide it

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and push it in the direction that you really want it to go into.

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When you make cheese, you need ten litres of milk

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to one kilo of cheese,

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so the rest of that, you know, is all wastage.

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This is whey. It'll be potentially going away for pig feed

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or being spread back on the land,

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but there's still some amazing nutritional value on that.

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So I decided to actually do some experiments with making ricotta.

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Lucky enough, I had a guy in doing work experience

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who's an Italian mozzarella and ricotta maker

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and he showed me a very basic recipe of ricotta making,

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and so we developed it

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and we've managed to make something totally unique to us.

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To make ricotta, we use the whey from our cheddar-make

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and we transfer that into vats,

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which are really efficient at actually putting heat into the whey

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as fast as possible.

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We get to about 70 degrees Celsius and then we add some salt.

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Then we add some starter culture and that shocks the whole vat.

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And those smaller particles of ricotta suddenly kind of

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get redistributed and then start to group together into larger,

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almost snowflakes of ricotta

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and then they just really gently rise to the surface.

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Then we allow this crust to form on the surface of the ricotta

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for about 15 minutes to half an hour,

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and then we gently take a basket mould

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and just gently scoop out some ricotta,

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place that on a table and then ladle the rest on top.

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All I'm trying to do, is I'm trying to be really,

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really delicate while I'm scooping the ricottas out,

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so you retain that beautiful texture.

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The other bit that I really like is actually just tasting it.

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You know, you've got to just nip in

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and have a little bit of a taste of it.

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It's got that kind of lemony, citrusy,

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but also this base note of that creaminess, as well.

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Ricotta's like a flavour carrier.

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You can chuck anything into ricotta.

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You can use it with savoury foods, you can put it in quiches,

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you can just whack it on toast, bruschetta.

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You can do it as really simply as to just put a bit of honey

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over the top and then have that as a dessert or a morning pick-me-up.

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You know, that is ace.

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Gnudi, it's the food that all the hip folk are eating now.

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Hold on, I'll put my topknot in, then.

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-Yeah, go on.

-Is it hipster?

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Hipster? Ya!

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Joking apart, it's like, if you can imagine, it's a pastaless ravioli.

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-Ooh!

-It's like, gnocchi, but light.

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They're like little fluffs.

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They're like angels' dreams.

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They're a delight on the palate, and it makes use of our fine old Somerset ricotta.

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It's lovely, that, it's a good product, that.

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We're transporting something that's humble into an elevated dish,

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which is super on-trend, and you wear a topknot for, called gnudi.

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I'm going to make the tomato sauce to go with Dave's gnudi.

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It's an arrabiata.

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-It is an arrabiata.

-One of your faves, isn't it, mate?

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It so is, yeah, because I've got a topknot and I'm hip and trendy

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and I live in London.

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Ya, do you wear corduroy trousers?

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-Ya.

-Ya!

-Now, the ricotta's sometimes wet, so this...

-It's been, kind of,

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over a sieve, so that we've got the solids.

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To that, I need to add about 50g or so of Parmesan cheese.

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It's where cheese meets cheese.

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So, arrabiata, very, very simple.

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What we do is, we start it off with some olive oil,

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we're going to gently heat that in the pan

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and we're going to grate some garlic

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and we're going to cook the garlic down for about 2-3 minutes.

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Now, we don't want any colour on it, we want it to infuse the oil.

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To the ricotta and the Parmesan, some nutmeg.

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It's great to be grating together, Si.

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Oh, yeah, Dave, yeah. Cos we're just hip and hipsters.

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Because together we're great.

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And one egg yolk.

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That goes in.

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And I put in some flour.

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Now, you can make the gnudi without flour, if you're making, like,

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super-skinny gnudi.

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But I like a little bit of weight in them,

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but nowhere near the flour you'd have in gnocchi.

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No.

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A bit of a stir through.

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And see how we get on with the flour. We can always add more but we can't take it out.

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-You're not wrong.

-I mean, ricotta has a lovely character.

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It's very often overlooked, but, like, with spinach in ravioli,

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with cannelloni, it's soft, it's unctuous, it's slightly sweet,

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which is great, cos the Parmesan is sharp and big.

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And it's that textural difference, as well, isn't it?

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It's so lovely, so lovely.

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That's about 80-100 grams of flour, but I'm just doing it by eye,

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cos what I want to do is I want to make it stiff enough to roll out.

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Now, you can make gnudi,

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which are basically just like spoonfuls of fluff,

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but, being a Virgo, I like formed gnudi.

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I like to roll it out, chill it and cut it into discs, so on the plate,

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-it looks like...

-Neat?

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Neat. I don't like untidy.

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There we go.

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A bit of flour on the table.

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So, let's try and roll this out.

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I want two, kind of, sausages, and it's not easy.

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No, it's not easy, mate. You're doing a sterling job.

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Pat it.

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Chilli flakes, in with the garlic.

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See, it is perfectly possible, just with a light touch, we have, like,

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a gnudi sausage.

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And so it doesn't stick we use a lot of semolina.

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So, pop that on there, like so.

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Nicely done, Mr Myers.

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And repeat.

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So, we've got our olive oil, we've got our garlic,

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and now we're going to put the passata in.

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And I've got my second gnudi sausage.

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So we pop that in the semolina, like so.

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And pop it in the fridge for a couple of hours to firm up.

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So, the arrabiata sauce, what we're going to do,

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it needs to be the right consistency for the gnudi.

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You want it to cling a little bit, so,

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we're not going to really thicken it up, we just want that halfway,

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-kind of, mark.

-You've got a really nice texture on that sauce, Si.

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Yeah, it's lush, isn't it?

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I think we're there. Now, there's a mate of ours, she always said,

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if you're making an arrabiata, or any tomato sauce,

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what you do to finish it, always finish it, once the cooking's over,

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with some olive oil.

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And it just lifts all those flavours,

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you get the beautiful flavour of the oil, it just looks great.

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-Look at that, look at the difference, Dave.

-Oh, aye.

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Now, I'm going to do these in, probably, two batches.

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Take your gnudi, and with a sharp knife, just cut discs.

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Don't worry about compressing too much.

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Now, dust these in semolina, you can put them all in.

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Like so.

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And we pop them to poach for about four minutes.

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When they float to the top, they're done.

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-Fantastic.

-They're sinking well.

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It's more a poaching process, it's not a mad boil.

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I do the same thing when I'm doing ravioli, you know,

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I want it to cook through, I don't want them to split.

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Look, have a look!

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That one's got his snorkel out.

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-Yeah.

-"I'm coming up for air!"

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Said the gnudi.

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-Right, mate, I'm just going to put little bit of oil...

-Yeah.

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..on this plate.

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-Oh, wow, they're really light, Dave.

-Yeah, they are, aren't they?

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They're so light and yet they look substantial.

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-They do.

-The flavour is very, very subtle,

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and very tasty with the Parmesan, though.

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It kind of doesn't get much better.

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Then we just pop the rest of your gnudi in.

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They have this saying in Italy, "a watched gnudi never floats."

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So, just look away.

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You're staring.

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-You can't help it, though, can you?

-They're lovely, aren't they?

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Right, Mr Myers. A pool?

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A pool.

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That's it, lovely.

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Some basil.

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Lush, man.

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More Parmesan!

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You think about ricotta in the cheese industry,

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it was going to be thrown away,

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but the Italians have caught on that it's really rather lovely.

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And I think the gnudi dish,

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it's made that humble cheese be a cut above.

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-Definitely that.

-Look at that!

-Lovely. Lovely plate of food.

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-Yeah.

-And just to finish, mate...

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Yeah.

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Yes!

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-Thank you, sir.

-Thank you.

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You know, after watching this, it'd be very "rudi"

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not to make our gnudi!

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

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I'm Freddy Bird, I'm the head chef here at the Lido in Bristol.

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Check on, one tortilla, one courgette salad, please.

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Two checks are sitting there.

0:18:400:18:42

Everything we prepare is cooked either over

0:18:420:18:44

charcoal or in the wood oven.

0:18:440:18:45

In restaurants, we're very lucky that we've got access to the most

0:18:470:18:50

incredible ingredients, with a lot of time spent sourcing what we cook,

0:18:500:18:54

but we try to muck around with it as little as possible.

0:18:540:18:57

It's not a pretentious, no smears, no foams,

0:18:570:18:59

a very relaxed style of cooking, but stay very true to, sort of,

0:18:590:19:02

classic cuisine.

0:19:020:19:03

I draw my inspiration, if you like, from the Middle East,

0:19:050:19:08

Lebanon, Turkey, North Africa and also very much Spain and Portugal.

0:19:080:19:15

Cooking over fire, you're there, you get the smell, you get the sounds,

0:19:160:19:19

you get the heat, you get the feel.

0:19:190:19:21

I can't think I'd cook any other way.

0:19:220:19:24

One ajoblanco, one baked crab,

0:19:240:19:26

follow one salmon, one mezze, please.

0:19:260:19:29

Food, for me, is bringing people together and making people happy.

0:19:290:19:32

It's that thing, you sit down at home,

0:19:320:19:34

the rare occasions you get to sit down as a family,

0:19:340:19:36

everything happens around food.

0:19:360:19:38

After a long day, I like to keep it pretty simple.

0:19:380:19:42

One-pot wonder, if you like,

0:19:420:19:43

that I can chuck in the middle of the table,

0:19:430:19:46

tear up some bread and dip in and share it out amongst

0:19:460:19:48

Ness and the kids.

0:19:480:19:49

So, this is my kitchen.

0:19:510:19:53

A far cry from the Lido.

0:19:530:19:56

No wood oven, sadly.

0:19:560:19:58

But all the usual bits and bobs, gadgets and gizmos,

0:19:580:20:00

gas stove and a nice, big, open space

0:20:000:20:03

where the kids can see us cook and where we can all hang out

0:20:030:20:05

together as a family.

0:20:050:20:06

Today, I'm going to cook ourselves a nice,

0:20:060:20:09

sort of, fish stew.

0:20:090:20:11

I've got some mussels, got a bit of hake in there, got some tomatoes,

0:20:110:20:15

bit of leftover aioli.

0:20:150:20:16

Chuck it all together, bit of wild oregano.

0:20:160:20:19

Big thing in the middle of the table, everyone can tuck in,

0:20:190:20:22

maybe get my boy to eat a little bit.

0:20:220:20:23

I'm not sure, let's see what happens.

0:20:230:20:25

Food-wise, you know, I'm still keen to cook.

0:20:270:20:31

I have my days where I'm also very happy to put my feet up

0:20:310:20:34

and order a pizza.

0:20:340:20:36

Yeah, a little less fussy when I get home, but still great ingredients.

0:20:360:20:40

When it comes to home cooking, I suppose I like to keep it

0:20:460:20:48

pretty simple.

0:20:480:20:49

Always got lots of garlic in the house and in the evenings

0:20:490:20:52

when I come home, it'll be a simple little stew or a nice salad.

0:20:520:20:58

In the winter, lots of slow-cooky stuff that maybe I can then reheat

0:20:580:21:01

another day of the week.

0:21:010:21:02

It's not, you know, it's not complicated stuff,

0:21:020:21:04

it's just simple, easy, nice ingredients.

0:21:040:21:07

So, yeah, pretty varied.

0:21:070:21:09

So just wild oregano, slightly dry, but it's just got a lovely...

0:21:090:21:13

Just such a perfumed and peppery...

0:21:130:21:16

smell and flavour.

0:21:160:21:17

Lovely, really lovely.

0:21:170:21:18

And the sauce is just from the tomatoes.

0:21:240:21:27

That's a beautiful moment, I love that.

0:21:300:21:31

And it's the smell as well,

0:21:310:21:32

you just get hit with the oregano and the garlic.

0:21:320:21:35

I'm going to put just a little splash of white wine as well.

0:21:350:21:37

That'll boil off all the booze in that, just a little splash,

0:21:370:21:40

just to make it a bit saucier and then I'll chuck the mussels

0:21:400:21:43

into there. But the smell from that is...

0:21:430:21:46

That's what it's all about.

0:21:460:21:47

There we go.

0:21:530:21:55

That'll do, that's probably enough.

0:21:550:21:56

So, we're going to chuck a few of those chickpeas in as well.

0:21:560:22:00

A couple of nice prawns in there, just to make it a bit more exciting.

0:22:010:22:05

But you've also got delicious, cheap mussels, chickpeas to bulk it up,

0:22:050:22:11

hake, you could use cod, you can use coley,

0:22:110:22:13

you can use any cheap white fish.

0:22:130:22:16

The sauce is going to give all the flavour,

0:22:160:22:18

the fish is going to suck it all up. That's, you know, that's...

0:22:180:22:21

This is how you make nice, cheap ingredients taste great.

0:22:210:22:24

It's bags of flavour in your sauce, pack that, you know...

0:22:240:22:27

It really packs a punch.

0:22:270:22:28

That looks banging, really lovely, definitely.

0:22:280:22:31

I think they're going to enjoy that.

0:22:310:22:34

And you can serve it.

0:22:340:22:36

This looks delicious.

0:22:360:22:37

What do you think?

0:22:370:22:39

It looks delicious.

0:22:390:22:40

-Yeah?

-Delicious.

0:22:400:22:41

I like the look of the tomatoes and the prawns.

0:22:410:22:44

Mmm!

0:22:440:22:45

-Good boy.

-Good boy! Is it nice?

0:22:480:22:52

Family cooking, especially for me, you know, I think, you know,

0:22:520:22:54

want to feed them cheaply, want to get them filled up,

0:22:540:22:56

this is a good way of doing it.

0:22:560:22:58

If there's one ingredient in the world that we can say is a cut above

0:23:140:23:18

everything else, it's got to be chicken.

0:23:180:23:20

-It's versatile.

-It's fabulous.

0:23:200:23:22

-It's tasty.

-It can be posh, it can be pauper.

0:23:220:23:25

-It can, and it can be flipping lovely and this is no exception.

-Yeah.

0:23:250:23:29

I'm going to chop some bacon for Dave's mix.

0:23:320:23:34

And I'm going to saute off an onion.

0:23:340:23:37

Everything starts with an onion.

0:23:370:23:39

Slice, slice, slice.

0:23:390:23:41

You often think of it, we had meatloaf a lot in America.

0:23:410:23:44

HE IMITATES ELECTRIC GUITAR

0:23:440:23:46

Not that kind of Meatloaf.

0:23:480:23:50

But, generally, meatloaf can be a mystery meat

0:23:500:23:52

-meatloaf, can't it?

-It can.

0:23:520:23:53

And you think, "I wonder who's living in there?"

0:23:530:23:56

But chicken meatloaf, you know you can be safe in the knowledge that...

0:23:560:24:00

..it started with a humble chook and it's good stuff.

0:24:010:24:05

It's great for kids as well.

0:24:050:24:07

It's like... It's like a massive chicken nugget stuffed with cheese.

0:24:070:24:10

It is!

0:24:100:24:12

It's like, you know those, like, Kievs you get when you're a kid?

0:24:120:24:16

-Yeah.

-It's like that but huge.

0:24:160:24:18

I've used streaky bacon for this one.

0:24:180:24:20

You can use back bacon if you like,

0:24:200:24:21

but streaky seems to work really well with this

0:24:210:24:23

and we like the flavour of it.

0:24:230:24:25

We just sweat the onion down till it's translucent.

0:24:250:24:27

Now, the meatloaf mixture.

0:24:290:24:31

We've got the chicken thighs and we've got the bacon.

0:24:310:24:34

So to this, I will add a teaspoon of dried oregano.

0:24:340:24:40

A teaspoon of Dijon mustard.

0:24:410:24:44

IN FRENCH ACCENT: Dijon.

0:24:440:24:46

A teaspoon of Worcestershire sauce.

0:24:460:24:48

IN HIGH-PITCHED VOICE: Worcestershire!

0:24:480:24:50

The zest of a lemon.

0:24:520:24:54

Breadcrumbs. I mean it's just like a big giant meatball

0:24:570:25:00

and you need your crumbs for bounce.

0:25:000:25:02

Now, while Dave's doing that, all I'm doing, the streaky bacon,

0:25:030:25:06

I'm just flattening it out because what we're going to do,

0:25:060:25:09

we're going to cut it in half in readiness to put on top of

0:25:090:25:14

-and dress our meatloaf when it's formed.

-Mmm!

0:25:140:25:17

I've got two cloves of garlic

0:25:170:25:19

and we're going to grate that into the onions and just cook it off for

0:25:190:25:23

another couple of minutes.

0:25:230:25:25

I need two egg whites.

0:25:250:25:27

Oh, could you season this for us, Si?

0:25:270:25:29

Yeah, no worries, dude, no worries.

0:25:290:25:31

Now...

0:25:310:25:32

-Lots.

-..you may think, "Crumbs, Kingy,

0:25:320:25:35

"you're putting a lot of salt in there," but it takes a lot of salt.

0:25:350:25:39

Beautiful.

0:25:400:25:42

Now, while Dave's forming the meatloaf,

0:25:430:25:47

we're going to do the glaze.

0:25:470:25:49

There's about 100ml of tomato sauce in here.

0:25:490:25:51

And then there's about...

0:25:520:25:54

..one tablespoon of maple syrup.

0:25:550:25:57

One teaspoon - but I kind of think you can take a little bit more than

0:25:590:26:02

that - of Worcestershire sauce.

0:26:020:26:04

And then some white wine vinegar.

0:26:060:26:09

Now my onions and garlic can go into that mixture.

0:26:090:26:12

It's just cooled off a bit.

0:26:120:26:13

Just so I don't burn my hands, really.

0:26:130:26:15

And the only other addition is some Dijon mustard.

0:26:160:26:19

Now, Dave, with your clean hand, would you mind passing it?

0:26:190:26:22

Thank you.

0:26:220:26:23

And the Dijon goes in as well.

0:26:250:26:28

Then, heat it, cook it out, perfect.

0:26:280:26:32

First off, I need half the mixture and I put it into

0:26:330:26:37

a loaf kind of shape in the bottom of my tin.

0:26:370:26:39

-Now, would you like me to grate some cheese?

-Yeah.

0:26:420:26:45

THIS is the little bit of genius that's inside the meatloaf.

0:26:450:26:51

So, down the middle, leaving an edge, cos you see,

0:26:510:26:53

you've got to seal the cheese in.

0:26:530:26:56

The last thing you want is your loaf to leak.

0:26:560:26:57

Now, we've got to encase that.

0:27:010:27:03

This is where it all gets a bit sculptural.

0:27:030:27:06

It's a two-hand job, this.

0:27:060:27:07

All those years when I was a kid playing on the beach

0:27:080:27:11

making sand pies, I knew it would come to some use.

0:27:110:27:14

There we go.

0:27:140:27:15

Just seal that there.

0:27:150:27:17

-And it's lovely.

-Mate, I can see a hole.

0:27:180:27:20

-Where?

-Yeah, just there, exactly that.

0:27:200:27:23

That's it.

0:27:250:27:27

-Look at that.

-That's very beautiful, that, now.

-Yeah.

0:27:270:27:30

Now, what I'm going to do is I'm just going to paint this

0:27:300:27:32

with that sauce that we made before.

0:27:320:27:35

Now, we start...

0:27:350:27:36

..just to cover it in bacon.

0:27:370:27:40

And it's just like laying tiles on a roof.

0:27:410:27:44

What started out as a bowl of mince is beginning to look like a bit of a

0:27:440:27:47

gastronomic delight, isn't it?

0:27:470:27:49

-Absolutely.

-One more slice, Si.

0:27:490:27:52

Yeah.

0:27:520:27:54

Now, what we do, we paint some more...

0:27:540:27:57

..of our sauce.

0:27:590:28:00

What it does, this sauce, is it just gives it a lovely,

0:28:020:28:05

lovely sweet note to the savoury.

0:28:050:28:08

It's just building up layers and layers of flavour.

0:28:080:28:10

It really is very gastronomic and when you think there's

0:28:100:28:13

that surprise in the middle of that wonderful Gruyere cheese,

0:28:130:28:16

there's going to be a big "ah" around the table.

0:28:160:28:19

So, we pop this into a preheated oven for 30 minutes.

0:28:190:28:23

See you later.

0:28:240:28:26

-Tea for two?

-Aye, yes, absolutely.

0:28:290:28:31

After 30 minutes, brush the meatloaf with the remaining glaze...

0:28:400:28:44

..and pop back in the oven for a further half an hour.

0:28:460:28:49

Cor, look at that.

0:28:570:28:59

It's got that look of a lovely glazed gammon ham.

0:28:590:29:02

I can't wait to cut into it.

0:29:020:29:04

-Shall we have the end off?

-Yeah, let's get the end off.

0:29:040:29:06

We need to test it, Dave, just in case it's, you know,

0:29:060:29:09

-something's gone wrong.

-Right.

0:29:090:29:11

With a bit... Ho-ho!

0:29:110:29:13

-Look at that.

-Oh, come on.

0:29:130:29:15

See?

0:29:150:29:16

All that lovely melted Gruyere.

0:29:170:29:19

How nice is that?

0:29:200:29:22

I'll you, my mouth's watering as I'm cutting this.

0:29:220:29:25

Some bacon.

0:29:290:29:31

That is so good.

0:29:360:29:38

It's fruity, it's savoury.

0:29:380:29:39

That...

0:29:410:29:42

has taken some ordinary ingredients, relatively cheap,

0:29:420:29:47

to another level.

0:29:470:29:48

Every family has their favourite dishes.

0:29:550:29:58

The comfort foods that remind us of home.

0:29:590:30:01

These are our inheritance dishes,

0:30:030:30:05

handed down through generations of the same family.

0:30:050:30:08

My name is Jane and I live in Belfast in Northern Ireland.

0:30:100:30:14

Food is very important to me because I think it's about nurturing

0:30:140:30:19

and about taking care.

0:30:190:30:20

If I remember my mother and I think about her,

0:30:220:30:24

I think about her cooking, always cooking.

0:30:240:30:26

So, I was born in Dublin.

0:30:280:30:30

I'm one of seven.

0:30:300:30:31

There were five boys, two girls,

0:30:310:30:33

Mum, Dad, couple of grannies

0:30:330:30:37

and two uncles, dogs, and it was busy.

0:30:370:30:41

I have three adult children and I have eight grandchildren.

0:30:440:30:47

DOORBELL RINGS

0:30:470:30:49

-Hello! How are you?

-How are you doing?

0:30:490:30:51

It's good to see you.

0:30:510:30:53

'Calvin is my middle child, my son.'

0:30:530:30:56

He, happily, has inherited my mother's passion for food.

0:30:560:31:00

Bit of breakfast'd be good, Mamo.

0:31:000:31:02

"Bit of breakfast would be good."

0:31:020:31:04

'So the dish that's, I suppose,

0:31:040:31:06

'the most important in our family and that everybody knows and loves

0:31:060:31:09

'is boxty. And it's a dish that my mother introduced us to

0:31:090:31:14

'as we were growing up.'

0:31:140:31:15

So a boxty could best be described as a potato pancake.

0:31:150:31:20

So it's made with a mixture of flour, grated potatoes,

0:31:200:31:25

salt and pepper and butter.

0:31:250:31:26

It's fried on the pan and it's delicious.

0:31:260:31:29

I come over here to get breakfast and end up making me own breakfast.

0:31:320:31:35

Well, I could do it for you,

0:31:350:31:36

but you know it'd take an awful lot longer if I'm going to do this.

0:31:360:31:40

When you'd come home from school and it was boxty day,

0:31:400:31:43

it was like magic.

0:31:430:31:45

And my mother would tell us a little bit about it

0:31:450:31:47

as she was cooking.

0:31:470:31:49

Boxty, it's poorhouse bread

0:31:490:31:52

and during the famine times when potatoes were very scarce,

0:31:520:31:56

you imagine people cooking this with nothing else.

0:31:560:31:59

It's all love and hard work that goes into it.

0:31:590:32:01

So, we grew up with this idea that it was, you know...

0:32:020:32:06

It was special.

0:32:060:32:07

Meeting my grandmother for the first time, you know,

0:32:120:32:14

I can remember sitting in her kitchen in

0:32:140:32:16

a very sort of small whitewashed cottage in Mayo.

0:32:160:32:20

You know, it was a kitchen with no running water,

0:32:200:32:23

no electricity. And yet, there would always be potato cakes and boxties

0:32:230:32:28

and, you know, you just had this amazing comfort food.

0:32:280:32:31

It was almost like sort of being a little princeling, you know.

0:32:310:32:34

You sort of sit there and your grandmother just brings you all this, this wonderful stuff

0:32:340:32:38

And so when you think about lovely food, you know,

0:32:380:32:40

that's where you're sort of transported back to,

0:32:400:32:42

that's where I'm transported back to.

0:32:420:32:44

So you can see it there, it's getting really nice, nice golden.

0:32:440:32:47

I think it goes particularly well with breakfast items, actually.

0:32:480:32:51

So, I love it with some really good black pudding, really lovely eggs,

0:32:510:32:54

sausages, and I think its versatility is what makes it

0:32:540:32:57

so interesting.

0:32:570:32:58

Excellent.

0:32:590:33:01

I have to say, I still prefer it this way.

0:33:030:33:06

I like it the way Mum would have served it with just

0:33:060:33:08

the butter melting on top.

0:33:080:33:10

You're a purist when it comes to the boxty. Yeah.

0:33:100:33:13

If there's one recipe that I would really, really like

0:33:130:33:16

to sort of join the family cookbook, so to speak, it would be my

0:33:160:33:19

beef shin ragu.

0:33:190:33:21

So they look just about perfect.

0:33:210:33:24

Lovely tomatoes, sweet red peppers and a little kick of chilli.

0:33:240:33:29

The whole point of this particular sauce is that

0:33:290:33:31

everything sort of juiced up to 11.

0:33:310:33:35

Home cooking, it needs to be comforting,

0:33:350:33:37

it needs to be comfort food above all else.

0:33:370:33:40

And, I think for me as well, it has to be something that sort of,

0:33:410:33:44

you know, reminds me of home.

0:33:440:33:47

So, something like boxty will always bring me straight

0:33:470:33:49

to my grandmother's table.

0:33:490:33:52

Something like this beef shin ragu will always bring me back to my

0:33:520:33:56

own home and, sort of, feeding my own family.

0:33:560:33:59

Well, that's it basically finished.

0:33:590:34:01

It'll be about another 12 hours.

0:34:020:34:04

I'm going to stick a little lid on that.

0:34:040:34:08

Hello, baby.

0:34:080:34:09

-I'm pleased to see you, too.

-Say hello to Mamo.

0:34:090:34:12

My daughter Maisie, she's wonderful because she loves all of my cooking.

0:34:120:34:16

So she's my biggest fan, which is great, which makes me

0:34:160:34:19

her biggest fan.

0:34:190:34:20

You can see what's happened just to all that lovely shin.

0:34:200:34:24

Let's see if the old recipe and the new can come together.

0:34:240:34:30

What you have is this lovely link that,

0:34:300:34:32

even though my daughter may not ever meet my grandmother,

0:34:320:34:34

there's a lovely sort of connection there through food.

0:34:340:34:38

Thank you, darling, that's beautiful, thank you.

0:34:380:34:42

Maisie!

0:34:420:34:44

It's really nice with the boxty, Sam.

0:34:460:34:49

I think your Nanny Sheila would be very proud of you.

0:34:490:34:52

It's nice to see her tucking into both, though.

0:34:550:34:57

To watch my daughter, sort of, make one of my recipes, I mean,

0:34:570:35:01

that would probably be a little bit of a tear-jerker moment.

0:35:010:35:04

I'm sure that would be quite emotional.

0:35:040:35:06

I can't imagine that there would be any better feeling in the world,

0:35:090:35:12

I think that would be absolutely fantastic.

0:35:120:35:16

HE MAKES BITING SOUND

0:35:160:35:17

Everybody loves bananas.

0:35:380:35:39

It's humble. You know, you just go, "I'll just have a 'nana."

0:35:390:35:45

And then you take a tarte tatin,

0:35:450:35:47

and we could make that banana a cut above.

0:35:470:35:49

-We can, Dave.

-We can.

-We can.

0:35:490:35:52

I'm pastry, he's caramel.

0:35:550:35:57

Caramel. It's a very, very simple process, caramel,

0:35:580:36:01

but people lose patience with it, and I can understand why because I

0:36:010:36:05

have, on several occasions.

0:36:050:36:06

And puff pastry, it's a very, very simple process.

0:36:060:36:08

I've bought a block and got it out of the fridge.

0:36:080:36:12

-It's good, though...

-It is.

0:36:120:36:13

-To be fair.

-Frozen puff's all right.

0:36:130:36:15

So, a little bit of heat in your pan, initially.

0:36:150:36:17

Little bit of flour on your table, initially.

0:36:170:36:20

And then what you do,

0:36:200:36:23

-you put the sugar in, and the key is patience.

-Mm.

0:36:230:36:27

And you let it go. You can swirl it,

0:36:270:36:29

a little bit, but you never stir it.

0:36:290:36:32

First, roll out your puff pastry, and with a tarte tatin,

0:36:340:36:38

we need to make the pastry a circle, just a little bit smaller than this,

0:36:380:36:42

and there's a tucking-in process, which we'll explain as we go.

0:36:420:36:45

Yeah. I love that tucking in process.

0:36:450:36:48

Reminds us of when I was little and your mam used to come and tuck you up.

0:36:480:36:51

What my mother used to do, was she used to tuck me in too tight.

0:36:510:36:54

-Yeah!

-And you're like...

-And you couldn't get your feet out.

0:36:540:36:57

I hated that.

0:36:570:36:58

So, caster sugar.

0:36:580:37:00

And just leave it.

0:37:010:37:02

Just use this for a template.

0:37:030:37:05

And I don't quite want it as big as that, so I'll just go in about less

0:37:090:37:13

than a centimetre, and use that as a guide.

0:37:130:37:15

Look at that. Beautiful.

0:37:190:37:20

Now, one of the ingredients we're using to elevate the humble banana,

0:37:220:37:26

you know, up the food chain, is some cardamom.

0:37:260:37:29

So, I just need the black seeds out the middle of these green husks.

0:37:290:37:32

So, I'm going to give it a whack and pick the seeds out.

0:37:320:37:35

You know when I was talking before about swirling the caramel?

0:37:390:37:43

Just keep doing it like that.

0:37:430:37:45

Don't do it too often.

0:37:450:37:47

-You know, Kingy, If I was a fruit...

-Yeah?

0:37:470:37:50

..I'd want to be a banana.

0:37:500:37:52

If you were a fruit, what would you be?

0:37:520:37:54

-Mango.

-Mango?

0:37:540:37:56

Yeah. I like them.

0:37:560:37:58

-What, a big stone in the middle?

-Yeah!

0:37:580:38:00

-How's your caramel?

-It's getting there.

0:38:020:38:04

Give me the countdown for when I'll cook the 'nanas.

0:38:040:38:07

Right, you count down now, man.

0:38:070:38:08

All right. That's me cardamoms.

0:38:080:38:10

I'm just going to give those seeds a bash.

0:38:100:38:12

-Oh, look at that. That's nice caramel.

-Oh, aye.

0:38:120:38:16

Oh, yeah.

0:38:160:38:18

-That's what we're after.

-It's even the definition of caramel coloured,

0:38:180:38:21

isn't it? Right, take...

0:38:210:38:24

..a bunch of bananas.

0:38:260:38:27

Now, what I'm going to do is, I've taken the caramel off the heat.

0:38:280:38:33

It's now completely melted at the colour that we want.

0:38:330:38:36

And I'm going to drop in 75g of butter.

0:38:370:38:40

Now, it'll start to bubble.

0:38:400:38:42

Let it melt, and then whisk it into the caramel.

0:38:420:38:45

-It's kind of butterscotch, isn't it?

-Yeah, lovely.

0:38:460:38:49

Right, about two centimetre lengths.

0:38:490:38:51

Just start to whisk the butter in.

0:38:530:38:55

Now, this has no heat here now,

0:38:590:39:01

other than what's left in the sugar and the pan.

0:39:010:39:04

And then you pour this lovely butter caramel

0:39:060:39:10

into our tarte tatin dish.

0:39:100:39:13

-Good job, Kingy.

-Lovely.

-Right, so we just start out.

0:39:210:39:25

Oh, we're going from the outside in, right? OK.

0:39:250:39:27

-Yes.

-No probs.

0:39:270:39:29

Be careful with the caramel, it is seriously hot.

0:39:290:39:32

-Yes.

-But you want your bananas to be upright, loud and proud.

0:39:320:39:38

-This just looks great, doesn't it?

-Yeah!

0:39:380:39:40

-Yeah.

-It's a cut above, Kingy.

-It is, dude, it is.

0:39:400:39:43

And there's two bits left over.

0:39:440:39:45

Well, you know what we're going to do?

0:39:450:39:47

Split it! Ha-ha!

0:39:470:39:50

Now, the good stuff.

0:39:500:39:51

Cardamom seeds, just sprinkle...

0:39:510:39:53

..a little loveliness

0:39:550:39:56

over your 'nanas.

0:39:570:39:58

Now some orange zest.

0:40:010:40:02

Take the pastry,

0:40:090:40:12

pop the disc on your 'nana,

0:40:120:40:14

and just kind of tuck it under.

0:40:160:40:18

Prick it lightly all over with a fork.

0:40:210:40:23

And that goes into a preheated oven

0:40:270:40:28

AT 180 Celsius for about 40 to 45 minutes,

0:40:280:40:33

which gives us time to make a big pan of fresh chocolate custard.

0:40:330:40:40

Oh!

0:40:400:40:42

Bananas, chocolate, custard, oh!

0:40:420:40:44

I should coco!

0:40:440:40:46

There you are, David.

0:40:460:40:47

Let's clear down and get all the bits out that we need.

0:40:480:40:51

When the big hand is on the four, it's done.

0:40:510:40:54

Excellent.

0:40:540:40:55

Well, bananas and custard go together like Si and Dave.

0:41:010:41:04

-They do.

-But this is chocolate custard.

0:41:040:41:06

Very easy, very simple,

0:41:060:41:08

and the perfect accompaniment to our pimped-up 'nana.

0:41:080:41:12

Milk, cream.

0:41:120:41:14

I need four egg yolks.

0:41:150:41:17

And all I'm doing is going to heat this

0:41:190:41:21

milk and cream to just below

0:41:210:41:25

boiling point.

0:41:250:41:27

Caster sugar goes in with the egg yolks.

0:41:270:41:30

Cocoa powder.

0:41:300:41:31

So it thickens up nicely and doesn't split, a teaspoon of cornflour.

0:41:310:41:37

Beautiful.

0:41:370:41:38

And we whisk this together.

0:41:410:41:43

-I'll dribble.

-Right.

0:41:490:41:50

-Watch your hands, mate, this is hot.

-Sorry.

0:41:510:41:54

Lovely. And we turn it to the pan.

0:41:590:42:02

There we go.

0:42:050:42:06

Now, at this point, you've got to stir it continuously.

0:42:060:42:09

It's a little bit of effort but it's worth it.

0:42:110:42:13

Oh, look at that, it's thickening up lovely.

0:42:130:42:15

-Oh, aye.

-A lovely gloss and sheen on it.

0:42:150:42:18

Fab.

0:42:180:42:19

Just in time for our tarte nanan.

0:42:210:42:24

Oh, I say, matron, that's grown!

0:42:240:42:27

I love this bit, you see.

0:42:270:42:29

You are going to come out of this pot!

0:42:290:42:32

You are a banana tarte tatin!

0:42:320:42:35

What are you? Ha!

0:42:350:42:38

Banana tarte tatin.

0:42:380:42:41

-Is it out?

-Yes!

-Yes!

0:42:410:42:43

Look at that! It's so lustrous and tasty.

0:42:430:42:47

And look, chocolate custard!

0:42:470:42:50

The banana tarte tatin, Dave.

0:42:500:42:53

With chocolate custard.

0:42:530:42:54

I mean, this is a cut above your average banana dessert.

0:42:540:43:00

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