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We've travelled the world and eaten everywhere from roadside bars | 0:00:03 | 0:00:07 | |
to restaurants with Michelin stars. | 0:00:07 | 0:00:10 | |
But there really is nothing like a bit of home cooking. | 0:00:10 | 0:00:14 | |
Coming into a warm kitchen | 0:00:15 | 0:00:17 | |
filled with the aroma of a tasty meal bubbling away - | 0:00:17 | 0:00:22 | |
it's one of life's great pleasures. | 0:00:22 | 0:00:24 | |
There's nothing like comfort food | 0:00:24 | 0:00:26 | |
to put a smile on your face. | 0:00:26 | 0:00:28 | |
Today, dishes to warm the cockles. | 0:00:37 | 0:00:40 | |
Just what you need for a cosy supper. | 0:00:41 | 0:00:43 | |
Cosy takes many forms, doesn't it? | 0:00:47 | 0:00:49 | |
It does, and a pork shoulder is one of those forms. | 0:00:49 | 0:00:51 | |
It's cosy, and two chums cooking in a kitchen, it's all...cosy. | 0:00:51 | 0:00:56 | |
It's cosy! | 0:00:56 | 0:00:59 | |
This brings light, brings spice, | 0:00:59 | 0:01:02 | |
brings flavour into your everyday life. | 0:01:02 | 0:01:05 | |
It's an Indonesian pork stew. | 0:01:05 | 0:01:07 | |
It starts with pork shoulder. | 0:01:12 | 0:01:14 | |
I simply have taken the fat off, and I'm going to dice the pork - simple. | 0:01:14 | 0:01:20 | |
I'm going to do a dry spice mix, | 0:01:20 | 0:01:22 | |
which Si is going to rub into his pork before it's cooked. | 0:01:22 | 0:01:25 | |
So, half a teaspoon of cosy dry ginger. | 0:01:25 | 0:01:29 | |
Another cosy thing, coriander - ground coriander. | 0:01:30 | 0:01:34 | |
A big teaspoon of that. | 0:01:34 | 0:01:36 | |
Some cinnamon, just a quarter of a teaspoon. | 0:01:38 | 0:01:41 | |
We don't want it to taste like apple pie. | 0:01:41 | 0:01:42 | |
And for a bit of fire, half a teaspoon of cracked black pepper. | 0:01:42 | 0:01:46 | |
And just mix that up, and this just lights the fire a bit. | 0:01:47 | 0:01:52 | |
And everybody needs that fire lit | 0:01:52 | 0:01:53 | |
-once in a while, don't they, Dave? -Yeah. | 0:01:53 | 0:01:57 | |
Si, there's your powders. | 0:01:57 | 0:01:59 | |
And, meanwhile, I'm just going to slice and saute off | 0:02:01 | 0:02:04 | |
some shallots till they're soft. So, I've got some veggie oil. | 0:02:04 | 0:02:07 | |
I tell you, this pork shoulder, | 0:02:08 | 0:02:10 | |
it has a texture that really suits this dish perfectly. | 0:02:10 | 0:02:13 | |
So, this is Dave's spice mix. | 0:02:13 | 0:02:17 | |
Oof! | 0:02:17 | 0:02:18 | |
Because this is a cosy, rich Indonesian dish, | 0:02:25 | 0:02:29 | |
we've got a lot of firepower in the flavour. | 0:02:29 | 0:02:31 | |
-Oh, haven't we? -Four cloves of garlic. | 0:02:31 | 0:02:33 | |
-Exocet in her sails. -The garlic mustn't burn. | 0:02:33 | 0:02:36 | |
Don't burn the garlic, because it'll turn bitter and that's not good. | 0:02:36 | 0:02:39 | |
Ginger. | 0:02:44 | 0:02:45 | |
This is a good tip, this. | 0:02:45 | 0:02:47 | |
How often have you sat with a knife and tried to whittle your way around | 0:02:47 | 0:02:50 | |
it? Nice piece of ginger, just get a spoon and that skin just falls off. | 0:02:50 | 0:02:54 | |
You will never struggle with ginger again if you have a teaspoon. | 0:02:54 | 0:02:58 | |
And ginger's very good, it warms your blood. | 0:02:59 | 0:03:02 | |
If you're at home with a cold, this is the dish for you. | 0:03:02 | 0:03:07 | |
Now, we'll just grate this ginger in. | 0:03:07 | 0:03:08 | |
And ginger is particularly important in this dish - it's lovely. | 0:03:08 | 0:03:12 | |
And, also, when you grate it, | 0:03:12 | 0:03:13 | |
the fibrous bits, they tend to get left behind. | 0:03:13 | 0:03:16 | |
-Yes. -You've just got the nice juice and the flavour. | 0:03:16 | 0:03:20 | |
-Mm, that smells good. -Beautiful, isn't it? | 0:03:21 | 0:03:24 | |
Now, chillies. These are bird's-eye chillies. | 0:03:25 | 0:03:28 | |
You can be as cosy as you like with chilli. | 0:03:28 | 0:03:30 | |
With four of these little beauties, it's going to be quite spicy. | 0:03:30 | 0:03:33 | |
Now, if you want to reduce the heat, take the seeds out. | 0:03:33 | 0:03:37 | |
If you like chillies, put loads in. If you don't, don't. | 0:03:38 | 0:03:41 | |
Right, time for Mr Pig. | 0:03:42 | 0:03:44 | |
-Look at that. -Beautiful. | 0:03:44 | 0:03:46 | |
You might look at that and think, "By heck, that's a dry old affair, | 0:03:46 | 0:03:50 | |
"where's the gravy?" | 0:03:50 | 0:03:51 | |
We'll do that now. I've got half a litre of good stock. | 0:03:51 | 0:03:56 | |
Beef, chicken - it'll do. | 0:03:56 | 0:03:58 | |
Ketjap manis - very, very Indonesian. | 0:03:58 | 0:04:02 | |
Now, we want four big spoons of this, so that's kind of quite sweet. | 0:04:02 | 0:04:06 | |
Now, we've got the soy, which is salt. | 0:04:06 | 0:04:09 | |
We want two of this. | 0:04:09 | 0:04:11 | |
And now we want the bitter, good old tamarind. | 0:04:12 | 0:04:16 | |
The citrus, this is the hit. THEY MAKE KISSING NOISES | 0:04:16 | 0:04:19 | |
It makes you do this, tamarind. | 0:04:19 | 0:04:21 | |
Tamarind does this. It's one of those things. | 0:04:21 | 0:04:24 | |
You can buy the paste ready done, | 0:04:24 | 0:04:26 | |
it's a bit of a bore to make your own. | 0:04:26 | 0:04:29 | |
We pour this onto this mix, and just let it cook for as long as it takes. | 0:04:29 | 0:04:33 | |
-About an hour and a half. -Yeah, that. | 0:04:33 | 0:04:35 | |
It's fireside in a pan. | 0:04:37 | 0:04:38 | |
I mean, it's worth buying a Labrador for so you can take it for a walk | 0:04:38 | 0:04:41 | |
in the woods to get proper frozen. | 0:04:41 | 0:04:43 | |
So, bring to a gentle simmer, then what will happen is, as the gravy | 0:04:43 | 0:04:47 | |
reduces, the moisture comes out, the flavours start to intensify, | 0:04:47 | 0:04:51 | |
it goes a very dark colour. | 0:04:51 | 0:04:53 | |
It's lovely. | 0:04:53 | 0:04:54 | |
After about 20 minutes, I took the lid off and look at it now. | 0:05:05 | 0:05:09 | |
All of those flavours have intensified. | 0:05:09 | 0:05:12 | |
They've got bigger, they've got bolder, | 0:05:12 | 0:05:14 | |
they've got cosier, and that is about ready to eat. | 0:05:14 | 0:05:19 | |
However, we need... Mr Myers... | 0:05:19 | 0:05:20 | |
Well, we're going to have a nice, crispy topping. | 0:05:20 | 0:05:23 | |
It's a bit like when you do daal, | 0:05:23 | 0:05:25 | |
you get the crispy onions on the top, | 0:05:25 | 0:05:26 | |
we're going to do the same thing with this, | 0:05:26 | 0:05:29 | |
but with crispy shallots and more bird's-eye chillies. | 0:05:29 | 0:05:32 | |
In Eastern food, this is called tempering, isn't it? | 0:05:32 | 0:05:34 | |
-It is. -It is a blanket of flavour. | 0:05:34 | 0:05:37 | |
It is a poncho of passion. | 0:05:38 | 0:05:40 | |
It is a cushion | 0:05:41 | 0:05:43 | |
of comfort. | 0:05:43 | 0:05:44 | |
Right, chillies. | 0:05:46 | 0:05:47 | |
A bit of salt. | 0:05:49 | 0:05:50 | |
And they go very, very golden. | 0:05:51 | 0:05:53 | |
-They're lush, aren't they? -Absolutely perfect. | 0:06:02 | 0:06:04 | |
That's what we're after. | 0:06:04 | 0:06:06 | |
-Oh, you can hear them, can't you? -Yeah. -Listen, listen. | 0:06:07 | 0:06:10 | |
METALLIC RUSTLE | 0:06:10 | 0:06:12 | |
See, they're crispy. | 0:06:13 | 0:06:14 | |
-Look at this, mate. -That looks brilliant, doesn't it? | 0:06:18 | 0:06:21 | |
Aww. | 0:06:21 | 0:06:23 | |
Just a few crispy onions. | 0:06:24 | 0:06:26 | |
Beautiful. | 0:06:29 | 0:06:30 | |
Curry's cosy. | 0:06:33 | 0:06:35 | |
It's warm, it's embracing, | 0:06:35 | 0:06:37 | |
it's satisfying and this is rich, unctuous and, I suspect, very tasty. | 0:06:37 | 0:06:43 | |
I tell you what, it's flaming hot. | 0:06:43 | 0:06:45 | |
It's soft, it's tender. | 0:06:46 | 0:06:49 | |
-You know, the onions on the top? -Mm. -They're far more than decoration, | 0:06:49 | 0:06:52 | |
-aren't they? -Yeah. -You get another layer of flavour. | 0:06:52 | 0:06:54 | |
It is, it's great. | 0:06:54 | 0:06:56 | |
-That's... -It's proper fireside food. -Mm-hmm. | 0:06:56 | 0:06:59 | |
-That's a keeper. -Yeah. | 0:06:59 | 0:07:00 | |
It's a onesie of a dish. | 0:07:00 | 0:07:02 | |
Talking of which, I'm going to put mine on. | 0:07:02 | 0:07:05 | |
Have you ever seen the Teletubbies? | 0:07:07 | 0:07:08 | |
That's all I'm saying. | 0:07:08 | 0:07:10 | |
Nothing beats home-made comfort food but, every now and then, | 0:07:27 | 0:07:31 | |
it's nice to have someone else cook for you. | 0:07:31 | 0:07:34 | |
Thankfully, all over the country, | 0:07:34 | 0:07:35 | |
there are tasty places that make us feel | 0:07:35 | 0:07:38 | |
right at home and keep enticing us back. | 0:07:38 | 0:07:41 | |
The Rectory Farm Tearooms is a working farm in Cornwall | 0:07:43 | 0:07:46 | |
and it's also a tearooms, | 0:07:46 | 0:07:48 | |
but it's not just a business, it is a family home, | 0:07:48 | 0:07:50 | |
which I think people really love. | 0:07:50 | 0:07:53 | |
We're really close to the South West Coast Path. | 0:07:53 | 0:07:56 | |
It's great because you get the ramblers coming in. | 0:07:58 | 0:08:01 | |
If it's hot, they're absolutely dying for something to drink, | 0:08:01 | 0:08:05 | |
and if it's cold and wet, then they want to come and have a bit of | 0:08:05 | 0:08:07 | |
a warm up and a dry up | 0:08:07 | 0:08:08 | |
and some nice, warm food to get them on their way again. | 0:08:08 | 0:08:12 | |
And we also get a lot of customers that have been coming for many, | 0:08:14 | 0:08:17 | |
many years. | 0:08:17 | 0:08:18 | |
It's just a thoroughly nice place to come and spend a lunchtime. | 0:08:20 | 0:08:24 | |
We combine it with going for a nice walk on the cliff, | 0:08:24 | 0:08:27 | |
because we eat so many cakes and goodies here we have to walk it off. | 0:08:27 | 0:08:32 | |
They're just delicious. | 0:08:32 | 0:08:34 | |
Have you seen this one? I mean, just look at it. | 0:08:34 | 0:08:37 | |
I believe in just serving good, traditional food, | 0:08:42 | 0:08:45 | |
which is home-made here using recipes that have been passed down | 0:08:45 | 0:08:49 | |
through the family. And I think people just love that. | 0:08:49 | 0:08:52 | |
I might be a little bit old-fashioned, I don't know, | 0:08:53 | 0:08:56 | |
but I don't really care, | 0:08:56 | 0:08:57 | |
because it's what I'm about and what I want to do. | 0:08:57 | 0:08:59 | |
This is Vera, my lovely mother-in-law. | 0:09:07 | 0:09:10 | |
-Well, thanks. -Yeah! | 0:09:10 | 0:09:11 | |
Who started this whole business 60... | 0:09:11 | 0:09:14 | |
-64 years. -..64 years ago. | 0:09:14 | 0:09:17 | |
We came to the farm in 1951, and the elderly lady from whom we bought the | 0:09:17 | 0:09:22 | |
farm, if anybody knocked on the door and said, "Is there anywhere I can | 0:09:22 | 0:09:25 | |
"get a cup of tea?", she used to do it for them, so I thought, | 0:09:25 | 0:09:28 | |
"Well, this is something I perhaps could do," | 0:09:28 | 0:09:31 | |
and I started the tearoom really to supplement the farm's income. | 0:09:31 | 0:09:35 | |
So, what did you have on the menu when you first started? | 0:09:36 | 0:09:38 | |
Coffee, cake, cream teas, of course, being in Cornwall. Definitely... | 0:09:38 | 0:09:43 | |
The jam on the bottom and the cream on the top. | 0:09:43 | 0:09:45 | |
..with the jam on the bottom and the cream on the top, yes. | 0:09:45 | 0:09:48 | |
Oh, my God, they look delicious. | 0:09:48 | 0:09:50 | |
The scones, it's a secret family recipe, | 0:09:50 | 0:09:52 | |
so nobody other than myself and my mother-in-law know the recipe. | 0:09:52 | 0:09:57 | |
Where did the scone recipe actually originate? | 0:09:57 | 0:09:59 | |
Well, it was from, I think, loosely, from my best friend's mother. | 0:09:59 | 0:10:03 | |
Look at that, that's good, isn't it? | 0:10:03 | 0:10:05 | |
We're going to have to sort of, like, write it down and put it into | 0:10:05 | 0:10:08 | |
a safe box somewhere for the next generation. | 0:10:08 | 0:10:10 | |
How do I get this in my mouth without making a mess?! | 0:10:10 | 0:10:13 | |
Keeps us quiet, doesn't it? | 0:10:13 | 0:10:15 | |
I want people to come here as a destination, | 0:10:15 | 0:10:18 | |
it's somewhere they know they can come and get a really good lunch or | 0:10:18 | 0:10:21 | |
a proper Cornish cream tea, lovely home-made cakes, but I don't know, | 0:10:21 | 0:10:26 | |
who knows for the future, because I've got three sons. | 0:10:26 | 0:10:29 | |
Um, hoping that one of them maybe | 0:10:29 | 0:10:31 | |
would like to take over the tearooms, | 0:10:31 | 0:10:34 | |
and keep it going for another 60 years, who knows? | 0:10:34 | 0:10:37 | |
-You do wets, I do drys? -I think so. | 0:10:57 | 0:10:59 | |
I'm going to start by putting some butter into the pan and, just over a | 0:11:01 | 0:11:05 | |
relatively low heat, I'm going to let that melt. | 0:11:05 | 0:11:08 | |
And I'm going to start by sieving the flour. | 0:11:08 | 0:11:11 | |
The one thing you could do is take out 50g of flour and replace it | 0:11:11 | 0:11:15 | |
with 50g of cocoa, and then you would have a little bit of chocolate | 0:11:15 | 0:11:19 | |
in your gingerbread as well. | 0:11:19 | 0:11:21 | |
Butter's melted, mate, I'm just going to put some Muscovado sugar | 0:11:22 | 0:11:26 | |
-in there. -From the West Indies. | 0:11:26 | 0:11:28 | |
And this... | 0:11:28 | 0:11:30 | |
I think it's from Leeds. | 0:11:30 | 0:11:32 | |
HE LAUGHS This is golden syrup! | 0:11:32 | 0:11:34 | |
This is black treacle, and as we all know, | 0:11:37 | 0:11:39 | |
it's always difficult to get out the tin, so what you do is, | 0:11:39 | 0:11:43 | |
you heat it up in a little bit of water and, then, watch. | 0:11:43 | 0:11:46 | |
You can't have gingerbread... | 0:11:49 | 0:11:52 | |
..without black treacle. | 0:11:53 | 0:11:56 | |
Melt everything together over a gentle heat. | 0:11:57 | 0:12:00 | |
Right, the spices. | 0:12:01 | 0:12:03 | |
I feel like a doctor with me spice chest, but that's what it is. | 0:12:03 | 0:12:07 | |
I'm Doctor Cosy. | 0:12:07 | 0:12:08 | |
Two big tablespoons | 0:12:11 | 0:12:12 | |
of ground ginger. | 0:12:13 | 0:12:15 | |
To keep up the heat, I'm going to put some chilli powder in. | 0:12:15 | 0:12:18 | |
We've got a generous half teaspoon. | 0:12:18 | 0:12:21 | |
Half a teaspoon of allspice. | 0:12:21 | 0:12:24 | |
It always makes me think of Christmas. | 0:12:24 | 0:12:26 | |
A pinch of powdered mace. | 0:12:26 | 0:12:28 | |
Mace is the husk of nutmeg, and it's a really nice old-fashioned spice. | 0:12:28 | 0:12:33 | |
And, lastly, half a teaspoon of cinnamon. | 0:12:33 | 0:12:36 | |
When we said it's a spiced gingerbread, | 0:12:36 | 0:12:40 | |
it's a spiced gingerbread. | 0:12:40 | 0:12:42 | |
We want flavours that embrace the giving in a cuddle. | 0:12:42 | 0:12:46 | |
-It's indulgence, that's what it is. -It is indulgence. | 0:12:46 | 0:12:49 | |
And, every now and then, a bit of indulgence does you good. | 0:12:49 | 0:12:53 | |
Now, what we need to do is to work on the wets. | 0:12:53 | 0:12:57 | |
I've got some milk. | 0:12:57 | 0:12:59 | |
Into that, I'm going to break two eggs. | 0:12:59 | 0:13:02 | |
Now, the milk and the eggs goes into here, | 0:13:02 | 0:13:05 | |
so what's important is that once the sugars have melted together, | 0:13:05 | 0:13:10 | |
you take it off the heat. | 0:13:10 | 0:13:12 | |
-Because what we don't want to do is... -Scramble the eggs. | 0:13:12 | 0:13:16 | |
Add one teaspoon of bicarbonate of soda, | 0:13:16 | 0:13:20 | |
because we want a bit of levity in the cake. | 0:13:20 | 0:13:23 | |
And give that a swizzle. | 0:13:23 | 0:13:24 | |
-Mr King? -Yes, sir? | 0:13:28 | 0:13:29 | |
We always say that with baking there's a bit of alchemy, | 0:13:31 | 0:13:34 | |
there's a bit of chemistry. This could be the DNA of cosy. | 0:13:34 | 0:13:38 | |
-I think you might be right, you know, Dave. -Yeah, yeah. | 0:13:38 | 0:13:41 | |
Can I have your stem ginger? | 0:13:42 | 0:13:44 | |
-Yeah, absolutely, mate. -I'm just going to chop this up, because we | 0:13:44 | 0:13:47 | |
want these little nuggets of flavour | 0:13:47 | 0:13:49 | |
to burst in your mouth when you bite into the cake. | 0:13:49 | 0:13:53 | |
Gradually add the contents of the saucepan to the flour, | 0:13:57 | 0:14:00 | |
making sure everything is well combined. | 0:14:00 | 0:14:03 | |
You'll end up with a very wet, pourable batter. | 0:14:03 | 0:14:06 | |
It's like cake central heating, this. | 0:14:11 | 0:14:13 | |
It is! It is. | 0:14:13 | 0:14:14 | |
And on freezing, wet, cold winter days, | 0:14:14 | 0:14:19 | |
-with that and a hot cup of tea. -Oh, aye. | 0:14:19 | 0:14:21 | |
It's like little kernels of amber, isn't it? | 0:14:22 | 0:14:24 | |
Beautiful. | 0:14:31 | 0:14:32 | |
Give it a stir. | 0:14:36 | 0:14:37 | |
With all that beautiful stem ginger in. | 0:14:38 | 0:14:40 | |
And gingerbread, it's always done in a square tin. | 0:14:41 | 0:14:46 | |
Think, like, a brownie on steroids. | 0:14:46 | 0:14:48 | |
This will rise up, | 0:14:54 | 0:14:55 | |
so don't worry if you think it looks a little bit kind of frugal. | 0:14:55 | 0:14:59 | |
With the baking powder, it will have a bit of oomph. | 0:14:59 | 0:15:02 | |
Hoo-hoo-hoo! | 0:15:02 | 0:15:04 | |
I remember me Aunt Hild used to make fabulous gingerbread, and she used | 0:15:04 | 0:15:08 | |
to serve it and you used to have it with your tea on a Sunday... | 0:15:08 | 0:15:11 | |
-Aye. -..with a really, really strong Cheddar. | 0:15:11 | 0:15:14 | |
-Gingerbread and cheese? -Gingerbread and cheese, try it, it's brilliant. | 0:15:14 | 0:15:17 | |
-I think we should. -Yeah. | 0:15:17 | 0:15:18 | |
Right, now we pop that into a preheated oven, | 0:15:18 | 0:15:21 | |
170 degrees Celsius | 0:15:21 | 0:15:24 | |
for between 45 minutes and an hour, | 0:15:24 | 0:15:26 | |
but, remember, we still want it slightly sticky. | 0:15:26 | 0:15:29 | |
Mm. I think I'll go for a lie down. | 0:15:29 | 0:15:32 | |
Cool in the tin for half an hour, then turn out onto a rack. | 0:15:46 | 0:15:50 | |
-There's nothing better, is there? -Look at that, that is a sticky cake. | 0:15:51 | 0:15:54 | |
But I think we can make it even stickier. | 0:15:54 | 0:15:58 | |
We've got some more syrup. | 0:15:58 | 0:16:00 | |
Oh, go on, mate, go on. | 0:16:00 | 0:16:02 | |
It's like varnishing a table, isn't it? | 0:16:02 | 0:16:04 | |
With a pot of tea and, as Mr King suggests, | 0:16:07 | 0:16:11 | |
a knob of cheese. | 0:16:11 | 0:16:13 | |
Now that is how gingerbread should be. | 0:16:13 | 0:16:16 | |
Oh, mate, that is epic. | 0:16:20 | 0:16:22 | |
The thing is, it's just that little bit nicer because of all the spice. | 0:16:23 | 0:16:27 | |
There are so many flavours going on there. | 0:16:27 | 0:16:30 | |
Actually, what is lovely, it's a very light and airy cake as well. | 0:16:30 | 0:16:35 | |
Bit of mousetrap. | 0:16:35 | 0:16:37 | |
What do you think? | 0:16:39 | 0:16:41 | |
-It works, doesn't it? -Oh, yeah. | 0:16:43 | 0:16:45 | |
-I'll never eat me gingerbread without cheese again. -Mm. | 0:16:47 | 0:16:50 | |
Mm! | 0:16:50 | 0:16:52 | |
-Tea as well! Oh! I'm in heaven. -I am, too. | 0:16:52 | 0:16:56 | |
Remember, cosy is because you can, not because you need it. | 0:16:59 | 0:17:03 | |
Every dish tells a story. | 0:17:09 | 0:17:12 | |
It may be about the ingredients that define it, | 0:17:12 | 0:17:14 | |
the memories it evokes | 0:17:14 | 0:17:16 | |
or the people who created it. | 0:17:16 | 0:17:18 | |
This is the story of Geraldo Santaniello's spaghetti Bolognese. | 0:17:19 | 0:17:24 | |
I'm Geraldo Santaniello. | 0:17:27 | 0:17:29 | |
I'm a second-generation Italian living here in Bedford. | 0:17:29 | 0:17:33 | |
And I run an Italian pizzeria. | 0:17:35 | 0:17:37 | |
I can still just about make pizzas, but I'm increasingly taking a | 0:17:37 | 0:17:41 | |
back-seat, it's a bit too hard. | 0:17:41 | 0:17:43 | |
I prefer to tell other people how to do it. | 0:17:45 | 0:17:47 | |
My father used to dream of owning a restaurant. | 0:17:50 | 0:17:53 | |
It's like a link to where we're from and what we are. | 0:17:53 | 0:17:56 | |
Bedford is the hometown of the biggest Italian community | 0:17:59 | 0:18:02 | |
in this country. | 0:18:02 | 0:18:03 | |
My father came over to Bedford | 0:18:04 | 0:18:06 | |
in the early '50s to work as a labourer in the brick factories. | 0:18:06 | 0:18:10 | |
We've come over to Stewartby | 0:18:12 | 0:18:14 | |
to have a look at where my father and his fellow | 0:18:14 | 0:18:17 | |
Italian colleagues used to work, and it's bringing back some fantastic | 0:18:17 | 0:18:22 | |
memories for me, because I used to come here occasionally | 0:18:22 | 0:18:24 | |
as a child to see what was going on. | 0:18:24 | 0:18:26 | |
He and many others were recruited in Naples, Napoli, | 0:18:30 | 0:18:33 | |
and it was just a case of fate. | 0:18:33 | 0:18:36 | |
There were three queues, one for Brazil, one for Venezuela, | 0:18:36 | 0:18:40 | |
one for Bedford, | 0:18:40 | 0:18:41 | |
and my father just happened to be in the Bedford queue. | 0:18:41 | 0:18:44 | |
And before he knew it, | 0:18:44 | 0:18:45 | |
he was coming to England and that is the beginning of | 0:18:45 | 0:18:48 | |
this wonderful story, really. | 0:18:48 | 0:18:50 | |
Food is a fundamental ingredient in our way of life, because every time | 0:18:56 | 0:19:00 | |
that we're able to, we get together as a family, and food is the key | 0:19:00 | 0:19:04 | |
that bonds us together. | 0:19:04 | 0:19:07 | |
We've always cooked spaghetti Bolognese. My wife cooks it, | 0:19:11 | 0:19:14 | |
my mother before her cooked it and everyone has got their own | 0:19:14 | 0:19:17 | |
characteristic way of doing it. | 0:19:17 | 0:19:19 | |
My daughter, Ida, makes a very, very nice one and I prefer hers now. | 0:19:19 | 0:19:23 | |
I make my spaghetti Bolognese by using a whole white onion, | 0:19:28 | 0:19:32 | |
two or three garlic cloves, carrots and celery. | 0:19:32 | 0:19:36 | |
Put them in a blender, | 0:19:36 | 0:19:37 | |
get a nice big pan, some nice extra virgin Italian olive oil. | 0:19:37 | 0:19:42 | |
Let it all fry nicely for a good three or four minutes | 0:19:42 | 0:19:44 | |
till everything becomes translucent. | 0:19:44 | 0:19:47 | |
My Italian heritage is very important to the way | 0:19:48 | 0:19:51 | |
I still view food. I was obviously taught by my mother, | 0:19:51 | 0:19:54 | |
and when I was younger I used to find it a bit of a chore, | 0:19:54 | 0:19:57 | |
sitting with her on a Sunday morning rolling out meatballs | 0:19:57 | 0:20:01 | |
and making sauce, but later on in life at university, | 0:20:01 | 0:20:04 | |
getting all the pals together for a spaghetti Bolognese | 0:20:04 | 0:20:07 | |
was quite a social thing and a good way to make friends. | 0:20:07 | 0:20:10 | |
If you can cook at university, that's an added bonus. | 0:20:10 | 0:20:13 | |
Add in the meat, | 0:20:16 | 0:20:17 | |
which I tend to use about 500g of beef mince, | 0:20:17 | 0:20:22 | |
and then I'll add in about 200g of pork mince. | 0:20:22 | 0:20:25 | |
Let it all fry together. | 0:20:25 | 0:20:27 | |
I think spaghetti Bolognese | 0:20:29 | 0:20:30 | |
has become a very popular English dish now as well. | 0:20:30 | 0:20:33 | |
You'll always see it on a menu in a traditional English eatery. | 0:20:33 | 0:20:37 | |
Just going to add in the puree now. | 0:20:41 | 0:20:44 | |
So we need quite a fair amount of this. | 0:20:44 | 0:20:46 | |
And then add a good glug of nice Italian red wine, | 0:20:48 | 0:20:52 | |
and then I'll add in a tin of Italian tomatoes. | 0:20:52 | 0:20:56 | |
Let it cook for a good hour and a half into a nice, rich sauce. | 0:20:56 | 0:21:00 | |
OK, so that's all done, and we'll just let that bubble away. | 0:21:02 | 0:21:05 | |
It's so quick and easy to make. | 0:21:06 | 0:21:08 | |
Although it has to cook for a long time, you can go away, | 0:21:08 | 0:21:10 | |
do what you need to do and then come back and you've got a nice meal for | 0:21:10 | 0:21:13 | |
the family there. | 0:21:13 | 0:21:15 | |
Mm. Tastes good. | 0:21:18 | 0:21:20 | |
So, we just put a few ladlefuls | 0:21:28 | 0:21:31 | |
onto the spaghetti, just to coat it, | 0:21:31 | 0:21:33 | |
to stop it from all sticking together. | 0:21:33 | 0:21:35 | |
Nice bit of sauce. | 0:21:39 | 0:21:41 | |
And there we have it. | 0:21:41 | 0:21:43 | |
-What do we say? -Thank you. -What do we say? | 0:21:44 | 0:21:47 | |
Thank you, darling. Grazie. | 0:21:47 | 0:21:48 | |
Who makes the best spaghetti? | 0:21:48 | 0:21:50 | |
-You do. -Mummy? Right answer. | 0:21:50 | 0:21:54 | |
My children love it. | 0:21:54 | 0:21:55 | |
They like it with pasta, with spaghetti. | 0:21:55 | 0:21:58 | |
Sometimes they even like it with mashed potatoes, | 0:21:58 | 0:22:00 | |
which is a bit crazy. | 0:22:00 | 0:22:02 | |
As long as it's cooked nicely, | 0:22:02 | 0:22:04 | |
prepared carefully and presented well, we love it. | 0:22:04 | 0:22:08 | |
You know, braising steak, it's cheap. | 0:22:25 | 0:22:29 | |
You cut it up, you put it into stews, | 0:22:29 | 0:22:31 | |
but, this, we'll leave the steaks whole | 0:22:31 | 0:22:33 | |
so that you feel as though you've got a steak. | 0:22:33 | 0:22:35 | |
It will melt in the mouth, but the bonus is this gravy... | 0:22:35 | 0:22:39 | |
-It's so good, isn't it? -..that's wonderful. | 0:22:39 | 0:22:41 | |
Trim any fat or bad bits from the beef, | 0:22:41 | 0:22:44 | |
and season on both sides with salt and lots and lots | 0:22:44 | 0:22:47 | |
of freshly ground black pepper. | 0:22:47 | 0:22:49 | |
Lovely. Fry the steaks two at a time over a medium heat for a couple of | 0:22:49 | 0:22:53 | |
minutes on each side, till they're nicely coloured and brown. | 0:22:53 | 0:22:57 | |
Meanwhile, I'm going to get on with the chips. | 0:22:59 | 0:23:01 | |
I cut these and left them to soak about six hours ago. | 0:23:01 | 0:23:05 | |
It releases the starch, you get a better chip. | 0:23:05 | 0:23:07 | |
Now, I'm going to dry these off a bit, because if I put them in the | 0:23:07 | 0:23:11 | |
fat like this, they're going to sputter. | 0:23:11 | 0:23:13 | |
Now, I have been known to say I hate chunky chips. | 0:23:13 | 0:23:15 | |
Yes, you have, Dave. | 0:23:15 | 0:23:16 | |
But, because we've got gravy, I think it's more than tolerable. | 0:23:16 | 0:23:20 | |
Now, I'm going to do double cooked chips. | 0:23:24 | 0:23:25 | |
This means I cook them first at 130 degrees for ten minutes, | 0:23:25 | 0:23:29 | |
let them cool down. When I'm ready, take the heat up to 190. | 0:23:29 | 0:23:33 | |
They'll be super crispy. | 0:23:33 | 0:23:34 | |
-There we are, mate, there's your pan. -Thank you. | 0:23:40 | 0:23:42 | |
Now, the onion wedges go in there. | 0:23:42 | 0:23:44 | |
Would you like to keep them moving for me, Mr King? | 0:23:44 | 0:23:46 | |
I absolutely would, my spatula is | 0:23:46 | 0:23:48 | |
stood by in readiness for your loveliness. | 0:23:48 | 0:23:50 | |
-You're very polite tonight. -I've turned over a new leaf. | 0:23:51 | 0:23:55 | |
-We're there, mucker. -Right, so I'm just going to grate a nice, | 0:23:55 | 0:23:59 | |
fat clove of garlic into the onions. | 0:23:59 | 0:24:02 | |
And just sweat this down for a moment or two. | 0:24:03 | 0:24:06 | |
Now, let's return the steaks to the pan. | 0:24:07 | 0:24:09 | |
Now, the steaks will have released... | 0:24:09 | 0:24:12 | |
..some of their juices. | 0:24:13 | 0:24:16 | |
So, make sure... | 0:24:16 | 0:24:17 | |
-..you put that back in. -Ooh, yeah! | 0:24:19 | 0:24:21 | |
Now, to this, we've got 500 ml of beef stock. | 0:24:23 | 0:24:27 | |
How lovely is that? | 0:24:31 | 0:24:33 | |
A tablespoon of tomato puree goes in. | 0:24:33 | 0:24:37 | |
A bay leaf. | 0:24:41 | 0:24:42 | |
And I've got some sprigs of thyme. | 0:24:44 | 0:24:46 | |
I'm just going to strip off the leaves and bring this to a boil. | 0:24:46 | 0:24:49 | |
Then cover the casserole and transfer carefully to the oven. | 0:24:55 | 0:25:00 | |
Cook for one and a quarter to one and a half hours, | 0:25:00 | 0:25:03 | |
or until the beef is very tender. | 0:25:03 | 0:25:06 | |
Well, that's it, ten minutes. | 0:25:08 | 0:25:10 | |
And, as you see, they're cooked through, but they're not crispy, | 0:25:10 | 0:25:13 | |
they're not golden. | 0:25:13 | 0:25:14 | |
We'll let everything cool down, then, in about an hour | 0:25:14 | 0:25:17 | |
and a half, when we're ready, we'll finish with the braising steaks, | 0:25:17 | 0:25:20 | |
we'll fire this up to 190, | 0:25:20 | 0:25:22 | |
and in three minutes you'll have proper double cooked chips. | 0:25:22 | 0:25:25 | |
Oh, I'm going to tidy up. | 0:25:28 | 0:25:29 | |
He must be feeling cosy if he's tidying up. | 0:25:29 | 0:25:32 | |
-It's good, isn't it? -Well, I'm feeling very cosy. | 0:25:32 | 0:25:34 | |
-So am I. -What would you think is the cosiest biscuit? | 0:25:34 | 0:25:38 | |
A chocolate digestive. | 0:25:38 | 0:25:40 | |
A garibaldi, that can be quite cosy. | 0:25:40 | 0:25:42 | |
Can you remember when you used to get chocolate garibaldis? | 0:25:42 | 0:25:45 | |
-No, I didn't, didn't where I'm from. -Oh, it was lush. Ooh! | 0:25:45 | 0:25:48 | |
Ooh, spit spot, you've made a good job of that. | 0:25:53 | 0:25:56 | |
-It is good, isn't it? -Aye. -I love a bit of tidying up, me. | 0:25:56 | 0:25:58 | |
-Aw, let's see the steak. -Ooh, yes. | 0:25:58 | 0:26:00 | |
I'll turn me chip pan up. 190. | 0:26:00 | 0:26:03 | |
Ooh-ho-ho-ho! | 0:26:06 | 0:26:08 | |
Yes, indeedy. Right. | 0:26:09 | 0:26:11 | |
-Are they tender? -Absolutely beautiful. | 0:26:11 | 0:26:14 | |
We want that gravy to be thick and super tasty, | 0:26:14 | 0:26:17 | |
so what I'm going to do is, I'm just going to make a little paste | 0:26:17 | 0:26:20 | |
with a drop of water... | 0:26:20 | 0:26:21 | |
..some mustard powder and some cornflour. | 0:26:23 | 0:26:25 | |
Place the casserole over a medium heat, | 0:26:32 | 0:26:34 | |
and simmer for two to three minutes | 0:26:34 | 0:26:35 | |
until the gravy reduces and becomes thickened and glossy, | 0:26:35 | 0:26:39 | |
stirring regularly. | 0:26:39 | 0:26:41 | |
That, my friend, is your three minute warning. | 0:26:41 | 0:26:43 | |
-Right, so should I get the chips on? -I think so. -Beautiful. | 0:26:43 | 0:26:46 | |
Chips ahoy. | 0:26:47 | 0:26:49 | |
-Ooh, that looks good. -Doesn't it just? -Can I taste the gravy? | 0:26:52 | 0:26:55 | |
Yeah, go on. | 0:26:55 | 0:26:57 | |
That, my friend, is crying for Yorkshire pudding. | 0:27:02 | 0:27:04 | |
We've got chips, man. | 0:27:04 | 0:27:06 | |
-Chips and Yorkshire pudding! -Yes! | 0:27:06 | 0:27:09 | |
Listen to them. | 0:27:11 | 0:27:12 | |
-And off we go. -Yes! | 0:27:18 | 0:27:20 | |
-I think two steaks each, don't you? -Ooh. | 0:27:22 | 0:27:24 | |
A duvet of meaty love. | 0:27:31 | 0:27:35 | |
Some sea salt flakes. | 0:27:37 | 0:27:39 | |
Maybe just a little garnish. | 0:27:41 | 0:27:44 | |
-See, that's tender. -Will I need a knife? -No. | 0:27:45 | 0:27:48 | |
-Such a great steak, braising steak, when it's cooked properly. -Mm. | 0:27:51 | 0:27:54 | |
See you later. The Bikers are on. You'll be all right, there's plenty. | 0:27:56 | 0:27:59 |