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We've travelled the world and eaten everywhere, from roadside bars | 0:00:03 | 0:00:06 | |
to restaurants with Michelin stars. | 0:00:06 | 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 filled with the aroma of | 0:00:15 | 0:00:18 | |
a tasty meal bubbling away. | 0:00:18 | 0:00:20 | |
It's one of life's great pleasures. | 0:00:21 | 0:00:23 | |
There's nothing like comfort food to put a smile on your face. | 0:00:23 | 0:00:28 | |
Today, dishes you might find down your local. | 0:00:38 | 0:00:42 | |
We're talking pub grub. | 0:00:42 | 0:00:44 | |
You know, there once was a time when you went down the rub-a-dub-dub, | 0:00:46 | 0:00:49 | |
where the last thing you got was a plate of grub-a-grub-grub. | 0:00:49 | 0:00:52 | |
-That's true, yeah! -It was. | 0:00:52 | 0:00:53 | |
Yes, it was a bag of crisps and that was it. | 0:00:53 | 0:00:56 | |
Pub food has come on leaps and bounds. | 0:00:56 | 0:01:00 | |
From your humble backstreet boozer | 0:01:00 | 0:01:02 | |
-to your Michelin-starred kind of gastropub. -Yeah. | 0:01:02 | 0:01:05 | |
But fishcakes, in one form or another, | 0:01:05 | 0:01:08 | |
-has always been on the menu of both. -They have. | 0:01:08 | 0:01:11 | |
This is a proper fishcake. | 0:01:17 | 0:01:19 | |
-It's not loads of spuds with a fishy flavour. -No, it's not. It's good. | 0:01:19 | 0:01:23 | |
It's a good balance, this. So I'm going to start the mash, David. | 0:01:23 | 0:01:27 | |
We're going to poach this salmon beautifully, | 0:01:27 | 0:01:29 | |
a little court bouillon. | 0:01:29 | 0:01:30 | |
And flake some hot smoked salmon to give it a nice savoury, | 0:01:30 | 0:01:33 | |
kind of umami thing. | 0:01:33 | 0:01:35 | |
So first off, I've got some milk in this pan. | 0:01:35 | 0:01:38 | |
Put a bay leaf in. | 0:01:38 | 0:01:39 | |
Some peppercorns, just to flavour it a little bit. | 0:01:41 | 0:01:44 | |
-Go on, let's have some dill stalks in this as well. -Go on, why not? | 0:01:44 | 0:01:47 | |
But to go with this, we're going to make some home-made tartare sauce. | 0:01:47 | 0:01:51 | |
But it's a dill tartare sauce. | 0:01:51 | 0:01:53 | |
-You know what, I think it's just that little bit nicer. -It's lovely. | 0:01:53 | 0:01:56 | |
It's a lovely recipe, this. And it's quite simple, as you'll see. | 0:01:56 | 0:02:00 | |
Just float the salmon in there. | 0:02:00 | 0:02:02 | |
Pop the lid on, and give it about five minutes. | 0:02:02 | 0:02:05 | |
Top tip when you're using a ricer. Don't overfill it. | 0:02:07 | 0:02:10 | |
Remember once, we passed a potato through it twice. | 0:02:10 | 0:02:12 | |
-We thought we'd get it finer and finer. -Doesn't. -No, no. | 0:02:12 | 0:02:16 | |
We released all sorts of gluten and created edible wallpaper paste. | 0:02:16 | 0:02:20 | |
This is hot smoked salmon. | 0:02:20 | 0:02:22 | |
Lovely flaked on a salad, but it can be quite salty, which is why we'll | 0:02:22 | 0:02:27 | |
taste the mixture before we do it, and just kind of flake it up a bit. | 0:02:27 | 0:02:31 | |
And pop that in there. | 0:02:31 | 0:02:32 | |
You know what, people often ask, "Where did you two meet?" | 0:02:33 | 0:02:36 | |
Well, we met in a pub. | 0:02:36 | 0:02:38 | |
We did! It was brilliant. | 0:02:38 | 0:02:40 | |
We were both working on a Catherine Cookson drama, and we were crew. | 0:02:40 | 0:02:45 | |
And you were in your 20s, I was in my late 20s. | 0:02:45 | 0:02:49 | |
And... | 0:02:49 | 0:02:51 | |
I saw this tall, old hippie standing by the pool table, | 0:02:51 | 0:02:57 | |
and everybody was there. It was like, they're all television people, | 0:02:57 | 0:03:00 | |
for lunch and that. They say, | 0:03:00 | 0:03:02 | |
"Oh, I'll just have the spritzer and the vegetable sandwich." | 0:03:02 | 0:03:05 | |
And he said, "Julian! What's the curry? | 0:03:05 | 0:03:08 | |
"I'll have that, an Ambridge, and a pint of this." | 0:03:08 | 0:03:10 | |
And I just said, "Well, I'll have what he's having." | 0:03:10 | 0:03:13 | |
-So then joined in the pool and been friends ever since. -That was it. | 0:03:13 | 0:03:16 | |
I'm going to use my hands for this. | 0:03:16 | 0:03:18 | |
Just give it a little mix while we wait for the... | 0:03:18 | 0:03:22 | |
Yeah, not too far off. | 0:03:22 | 0:03:24 | |
Oh, that's all right. | 0:03:24 | 0:03:25 | |
Beautiful. | 0:03:27 | 0:03:28 | |
So, just flake that. | 0:03:30 | 0:03:33 | |
Let's just get this skin off. | 0:03:33 | 0:03:36 | |
Put that in. And see, it's quite a lot of fish. | 0:03:38 | 0:03:41 | |
Which is what we want. | 0:03:41 | 0:03:43 | |
Wash your hands, and then get stuck in. Because you need to get this... | 0:03:43 | 0:03:49 | |
-Is it hot, that salmon? -..all evenly distributed. | 0:03:49 | 0:03:51 | |
It's quite hot, but not too bad. | 0:03:51 | 0:03:53 | |
'Chill in the freezer for ten minutes if possible, | 0:03:53 | 0:03:56 | |
'just to firm up before you start the process of coating them.' | 0:03:56 | 0:04:00 | |
-Tell you what we could do. -What, mate? | 0:04:00 | 0:04:02 | |
We could make the dill tartare sauce while we're waiting. | 0:04:02 | 0:04:04 | |
-Do you want to man the beast? -I'll man the beast. -Right. | 0:04:04 | 0:04:07 | |
We start off the process with an egg yolk. | 0:04:07 | 0:04:11 | |
-The dexterity of it! -I know. | 0:04:11 | 0:04:14 | |
The egg yolk goes in. | 0:04:14 | 0:04:16 | |
-Perfect. -Little bit of salt. Pinch of salt, | 0:04:18 | 0:04:20 | |
and then a teaspoon of Dijon mustard. | 0:04:20 | 0:04:23 | |
Just a little bit of oil, just to get it going. | 0:04:26 | 0:04:28 | |
I think we'll give that a zip-de-doo-dah first. | 0:04:28 | 0:04:31 | |
Right, because we want... | 0:04:31 | 0:04:33 | |
It's all about emulsification across the nation. | 0:04:33 | 0:04:35 | |
-And then just a tiny drip. -Tiny drip. Yeah, that'll be lush. | 0:04:35 | 0:04:39 | |
The trick to making mayonnaise or indeed tartare sauces, | 0:04:43 | 0:04:45 | |
is endless, relentless, gentle stream of oil. | 0:04:45 | 0:04:49 | |
Yeah, once it starts to grip, you're off, isn't it? | 0:04:52 | 0:04:56 | |
I think that's it. It's starting to turn in on itself, isn't it? | 0:04:56 | 0:04:59 | |
-Perfect. -Perfect. | 0:04:59 | 0:05:00 | |
I will chop some cornichons. | 0:05:02 | 0:05:04 | |
I will chop some capers. | 0:05:04 | 0:05:07 | |
So I want about four tablespoons of chopped cornichons, | 0:05:07 | 0:05:10 | |
three tablespoons of chopped capers. | 0:05:10 | 0:05:13 | |
So we put all that in, there's two tablespoons there. | 0:05:13 | 0:05:15 | |
Cornichons. | 0:05:15 | 0:05:17 | |
And we'll just get, we'll chop some chives. | 0:05:18 | 0:05:20 | |
Oh, lovely. | 0:05:24 | 0:05:26 | |
You know, that's what I call tartare sauce. | 0:05:26 | 0:05:28 | |
That is tartare sauce. | 0:05:28 | 0:05:29 | |
Thank you, mate. | 0:05:31 | 0:05:33 | |
Oh, that's perfect. Oh, yes! | 0:05:34 | 0:05:38 | |
Wow! Oh, yes. | 0:05:38 | 0:05:40 | |
Well, we'll just put this in the fridge and it'll be | 0:05:40 | 0:05:42 | |
"Tartare, see you later!" | 0:05:42 | 0:05:44 | |
-Fishcakes! -Yes! -The time has come. | 0:05:46 | 0:05:48 | |
It certainly has! | 0:05:48 | 0:05:50 | |
I've got some flour. | 0:05:50 | 0:05:51 | |
This is what everybody calls pane-ing, | 0:05:55 | 0:05:57 | |
which basically means "put it in crumbs." | 0:05:57 | 0:06:00 | |
We're using panko breadcrumbs. | 0:06:00 | 0:06:03 | |
You know, like the Japanese ones. | 0:06:03 | 0:06:04 | |
Do you know, in a funny sort of way, | 0:06:04 | 0:06:06 | |
I quite like those orange breadcrumbs that my mum used to use. | 0:06:06 | 0:06:09 | |
-Yes. -They're not right, but you know what I mean. They're ornamental. | 0:06:09 | 0:06:12 | |
So, to form your fishcakes, | 0:06:12 | 0:06:14 | |
just take some of the mixture, | 0:06:14 | 0:06:17 | |
and then just push it together. | 0:06:17 | 0:06:19 | |
In your hands. | 0:06:20 | 0:06:22 | |
Get some heat. And we want... | 0:06:25 | 0:06:27 | |
..the fishcakes to be golden. | 0:06:29 | 0:06:31 | |
And the trick to that is to put some butter in with the oil. | 0:06:31 | 0:06:35 | |
Pat them out. | 0:06:38 | 0:06:39 | |
Nice and gently. | 0:06:40 | 0:06:41 | |
So we dip it in flour. | 0:06:42 | 0:06:44 | |
In egg. | 0:06:47 | 0:06:49 | |
Make sure it's nicely coated. And then in the crumbs. | 0:06:49 | 0:06:52 | |
And really dredge it. | 0:06:52 | 0:06:53 | |
And just float it into the oil and butter, and repeat. | 0:06:55 | 0:06:58 | |
Some children are a bit odd about fish. | 0:07:00 | 0:07:04 | |
Somehow, they don't see fishcakes as being fishy. | 0:07:04 | 0:07:06 | |
-Yeah, they don't see them as intimidating at all, do they? -Nah. | 0:07:06 | 0:07:09 | |
It's an easy eat, that's why. And that's a good thing, you know. | 0:07:09 | 0:07:12 | |
That's why you want to get your kids into eating fishcakes. | 0:07:12 | 0:07:15 | |
Because eventually, their palate will develop for the taste of fish. | 0:07:15 | 0:07:18 | |
And we're an island race, and we should be eating more of it. | 0:07:18 | 0:07:21 | |
Let's make it generous. | 0:07:24 | 0:07:26 | |
You know, because we're that sort of pub. | 0:07:26 | 0:07:28 | |
The sort of pub that's got that bearded, jolly landlord | 0:07:28 | 0:07:32 | |
that's full of bonhomie and you get good portions. | 0:07:32 | 0:07:35 | |
-Absolutely. -Aye. | 0:07:35 | 0:07:36 | |
That is our salmon fishcakes, super-pub style, | 0:07:41 | 0:07:45 | |
-with home-made dill tartare sauce. -Come on. | 0:07:45 | 0:07:48 | |
What's not to love? | 0:07:48 | 0:07:49 | |
Every dish tells a story. | 0:07:56 | 0:07:58 | |
It may be about the ingredients that define it, | 0:07:58 | 0:08:02 | |
the memories it evokes, or the people who created it. | 0:08:02 | 0:08:05 | |
This is the story of Pete Tiley's ham, egg and chips. | 0:08:06 | 0:08:11 | |
'My name is Pete Tiley, I'm the landlord of the Salutation Inn. | 0:08:11 | 0:08:15 | |
'Well, I grew up in Gloucestershire. I grew up just down the road. | 0:08:15 | 0:08:18 | |
'I ended up working in London for eight years | 0:08:18 | 0:08:21 | |
'as a telecoms business analyst. | 0:08:21 | 0:08:23 | |
'It kind of wasn't quite what I wanted to do, | 0:08:23 | 0:08:25 | |
'I really loved pubs and beer and so really kind of wanted to get | 0:08:25 | 0:08:28 | |
'into the beer and pub industry. | 0:08:28 | 0:08:30 | |
'My dad, who still lives in the area, | 0:08:30 | 0:08:32 | |
'phoned up and told me that the Salutation was up for sale.' | 0:08:32 | 0:08:35 | |
I quit my job and left London, and yeah, bought a pub. | 0:08:35 | 0:08:39 | |
I always wanted this to be the very best pub that I could | 0:08:39 | 0:08:42 | |
possibly create. | 0:08:42 | 0:08:44 | |
I wanted it to be a traditional pub | 0:08:44 | 0:08:45 | |
which kind of reflects traditional pub values | 0:08:45 | 0:08:48 | |
and traditional food and drink, | 0:08:48 | 0:08:50 | |
specifically of the local area of Gloucestershire. | 0:08:50 | 0:08:53 | |
We're in a village called Ham. | 0:08:53 | 0:08:55 | |
We wanted to produce the very best ham that we possibly could, | 0:08:55 | 0:08:58 | |
so we started keeping pigs. | 0:08:58 | 0:09:00 | |
We've got eight pure Gloucester Old Spots. | 0:09:00 | 0:09:03 | |
It's a breed that originated from this area in the Berkeley Vale. | 0:09:03 | 0:09:07 | |
The spots on the back were said to be from | 0:09:07 | 0:09:09 | |
bruises from apples falling on top of them. | 0:09:09 | 0:09:12 | |
The customers bring in sackloads, literally, | 0:09:12 | 0:09:16 | |
sackloads of apples for us to feed the pigs. | 0:09:16 | 0:09:19 | |
We're feeding them on whey, | 0:09:19 | 0:09:21 | |
which we get when we pick up our cheese from the local cheesemaker, | 0:09:21 | 0:09:24 | |
which gives them a really succulent kind of juicy, tender kind of meat. | 0:09:24 | 0:09:28 | |
It's nice to kind of use waste products like whey, | 0:09:28 | 0:09:31 | |
instead of having to just rely on, sort of, animal feed. | 0:09:31 | 0:09:35 | |
And nice to link back to the traditions of the area. | 0:09:35 | 0:09:38 | |
The fact that they live as happy, contented pigs in | 0:09:38 | 0:09:42 | |
a nice, stress-free environment | 0:09:42 | 0:09:44 | |
means that they are relaxed and that affects the quality of the meat. | 0:09:44 | 0:09:48 | |
It's kind of getting back to the simplicity of the ingredients, | 0:09:48 | 0:09:50 | |
making sure they're really good quality and sourced correctly. | 0:09:50 | 0:09:55 | |
Well, ham, egg and chips is, | 0:09:55 | 0:09:56 | |
for me, it's the quintessential British pub meal. | 0:09:56 | 0:10:00 | |
So then we felt, well, OK, we've done the ham | 0:10:00 | 0:10:03 | |
and the next obvious step for the perfect ham, egg and chips | 0:10:03 | 0:10:06 | |
is the egg and chips. | 0:10:06 | 0:10:08 | |
'We've got nine hens. They're a mixture of different breeds.' | 0:10:08 | 0:10:12 | |
We've got some sort of interesting kind of rare breeds. | 0:10:12 | 0:10:15 | |
We've got a Buff Orpington, | 0:10:15 | 0:10:16 | |
we've got some Cream Legbars, which lay the blue eggs. | 0:10:16 | 0:10:20 | |
Because there's not too many, we kind of generally use them up | 0:10:20 | 0:10:22 | |
pretty much every day, so the egg turnover's nice and fresh, | 0:10:22 | 0:10:25 | |
so you've got nice yolks, they hold together well in the pan. | 0:10:25 | 0:10:28 | |
It's great for customers to have eggs from our own chickens. | 0:10:28 | 0:10:31 | |
They can come in, they can see how they've lived, | 0:10:31 | 0:10:34 | |
they can have a nice life. | 0:10:34 | 0:10:35 | |
CHICKEN CROWS | 0:10:35 | 0:10:37 | |
We feed them on corn, which gives | 0:10:38 | 0:10:41 | |
a nice yellow, good-coloured yolk. | 0:10:41 | 0:10:43 | |
I think the way we have these fresh eggs and happy chickens, | 0:10:45 | 0:10:49 | |
it's good to have happy animals, really. | 0:10:49 | 0:10:52 | |
We grow our own spuds. | 0:10:54 | 0:10:56 | |
Very rewarding to go into the garden, turf them out of the ground, | 0:10:56 | 0:10:59 | |
out the soil, and straight into the kitchens. | 0:10:59 | 0:11:02 | |
Chips don't get a lot fresher than that. | 0:11:02 | 0:11:05 | |
It's simple ingredients, but together they combine to make | 0:11:06 | 0:11:09 | |
this most amazing kind of taste sensation. | 0:11:09 | 0:11:11 | |
You've got your hot chips, the cold ham, | 0:11:11 | 0:11:13 | |
sort of saltiness of the gooey, you know, rich egg. | 0:11:13 | 0:11:16 | |
I love the simplicity of it, | 0:11:16 | 0:11:18 | |
I love the fact it's a traditional pub meal. | 0:11:18 | 0:11:19 | |
-Here we are. -Fantastic. Thank you. | 0:11:24 | 0:11:27 | |
It's nice to eat food that's grown, reared, | 0:11:27 | 0:11:29 | |
cooked just a couple of miles from where you live. It's lovely. | 0:11:29 | 0:11:33 | |
The taste is great. The taste really comes through. | 0:11:33 | 0:11:36 | |
And you know what you're getting. You absolutely know. | 0:11:36 | 0:11:39 | |
Because it's produced just over the road. | 0:11:39 | 0:11:41 | |
This food has flavour! | 0:11:41 | 0:11:43 | |
I wouldn't even attempt to find fault, because I couldn't. | 0:11:43 | 0:11:48 | |
We were on a mission to create the very best | 0:11:48 | 0:11:50 | |
ham, egg and chips that we could, and doing it all ourselves and | 0:11:50 | 0:11:53 | |
being able to say to the customer, | 0:11:53 | 0:11:54 | |
"We can tell you exactly how each component has been produced," | 0:11:54 | 0:11:58 | |
then I think that's a great thing. | 0:11:58 | 0:12:00 | |
There was a pudding that we all loved as children | 0:12:14 | 0:12:16 | |
that did make its way into the pubs, and that was... | 0:12:16 | 0:12:20 | |
Lemon meringue pie! | 0:12:20 | 0:12:21 | |
-Can we reinvent it? -Yes. | 0:12:24 | 0:12:26 | |
I'll do the chocolate pastry. To be fair, I have tried this out. | 0:12:32 | 0:12:35 | |
It is the shortest pastry you've ever seen. | 0:12:35 | 0:12:39 | |
Either whizz the flour, cocoa, | 0:12:40 | 0:12:43 | |
icing sugar and butter in a food processor, | 0:12:43 | 0:12:46 | |
or rub in by hand | 0:12:46 | 0:12:47 | |
until the mixture is resembling fine breadcrumbs. | 0:12:47 | 0:12:51 | |
And you want to get the air into this, | 0:12:51 | 0:12:54 | |
so it's like chocolate fluff. | 0:12:54 | 0:12:56 | |
To make the filling, zest one of the oranges and the grapefruit. | 0:12:56 | 0:13:00 | |
Put in a bowl, | 0:13:01 | 0:13:03 | |
then add all the juice from the oranges and the grapefruit. | 0:13:03 | 0:13:06 | |
Now, what I'm going to do is squeeze the juice into a sieve, | 0:13:08 | 0:13:14 | |
because I don't want any of the pulp. | 0:13:14 | 0:13:16 | |
There's my chocolate crumbs. | 0:13:18 | 0:13:20 | |
So now, I put in an egg yolk. | 0:13:20 | 0:13:23 | |
SI GASPS | 0:13:23 | 0:13:25 | |
I don't know, I just thought I'd do it for dramatic effect. | 0:13:25 | 0:13:28 | |
And I'm going to cut it in with a knife. | 0:13:28 | 0:13:31 | |
I'm still on with the oranges! | 0:13:32 | 0:13:33 | |
Now, we don't need much water in this, | 0:13:33 | 0:13:35 | |
but I think we'll just put a bit in, just to bring it all together. | 0:13:35 | 0:13:39 | |
Because even with the egg yolk, it's starting to clump. | 0:13:39 | 0:13:42 | |
Teensy teensy drop, like a teaspoon of water. | 0:13:42 | 0:13:45 | |
And there we have a very, very rich, | 0:13:48 | 0:13:52 | |
unctuous chocolate pastry. | 0:13:52 | 0:13:56 | |
Try and roll that out, you might as well try to knit a jellyfish. | 0:13:56 | 0:14:01 | |
It's not going to happen. | 0:14:01 | 0:14:03 | |
So what we need to do is to put this in clingfilm and put it in | 0:14:03 | 0:14:07 | |
the fridge to chill for a good hour. | 0:14:07 | 0:14:11 | |
There's half a litre of water in this pan. | 0:14:11 | 0:14:13 | |
I'm going to bring this to the boil. | 0:14:13 | 0:14:15 | |
All will be revealed in the fullness of time. | 0:14:15 | 0:14:18 | |
We've got the zest of one orange, the zest of one grapefruit, | 0:14:18 | 0:14:23 | |
the juice of three oranges and the juice of one grapefruit. | 0:14:23 | 0:14:28 | |
This is cornflour, and I'm just going to whisk it into here. | 0:14:28 | 0:14:34 | |
And you just keep whisking until you've got, | 0:14:34 | 0:14:37 | |
well, a really, really thin paste. | 0:14:37 | 0:14:39 | |
Now, the pastry has chilled. | 0:14:41 | 0:14:43 | |
Put a bit of flour down. | 0:14:43 | 0:14:46 | |
Oh. | 0:14:46 | 0:14:47 | |
Roll it out, beautiful. | 0:14:47 | 0:14:49 | |
At the minute, it looks as though you could sole your shoes with it. | 0:14:49 | 0:14:52 | |
But it's going to come right. | 0:14:52 | 0:14:54 | |
It does need to be this cool, | 0:14:54 | 0:14:56 | |
or else you wouldn't have a chance of getting it rolled out. | 0:14:56 | 0:14:59 | |
Now, this is a nonstick loose-bottomed baking tin. | 0:14:59 | 0:15:03 | |
Do I trust it? Do I heck. | 0:15:03 | 0:15:05 | |
But I'm going to either put butter, or a little bit of this spray. | 0:15:05 | 0:15:09 | |
It's good stuff, that, because it gets into all the crevices | 0:15:09 | 0:15:11 | |
-and nooks and crannies, doesn't it? -Yeah, yeah. | 0:15:11 | 0:15:14 | |
And I just put that there... | 0:15:14 | 0:15:16 | |
Plop your pastry over. | 0:15:16 | 0:15:17 | |
Your chocolate pastry. | 0:15:19 | 0:15:21 | |
And work it into the tin. | 0:15:21 | 0:15:24 | |
Then line and fill with baking beans. | 0:15:24 | 0:15:26 | |
We use clingfilm. It works well. | 0:15:26 | 0:15:29 | |
Bake in the preheated oven for 15 minutes, | 0:15:30 | 0:15:33 | |
then remove your beans and bake for a further five minutes. | 0:15:33 | 0:15:36 | |
Bring 500ml of fresh boiled water back to the boil | 0:15:38 | 0:15:42 | |
in a saucepan. | 0:15:42 | 0:15:44 | |
Then, whisk in the citrus and cornflour mixture. | 0:15:44 | 0:15:47 | |
Stir over a medium heat until the consistency of a thick custard. | 0:15:47 | 0:15:52 | |
Remove from the heat. | 0:15:53 | 0:15:55 | |
Beat the egg yolks and sugar together. | 0:15:55 | 0:15:58 | |
Then add this to the custard. | 0:15:58 | 0:16:02 | |
It's started to cool. | 0:16:02 | 0:16:03 | |
Now, what I'm going to ask Dave to do is just dribble that in | 0:16:03 | 0:16:06 | |
while I'm still whisking it. | 0:16:06 | 0:16:09 | |
-It's quite thick, this, isn't it? -It is, it is quite thick. | 0:16:09 | 0:16:12 | |
And do you see how it's changed colour? Lovely. | 0:16:12 | 0:16:15 | |
And this is the custard that is the filling for our meringue pie. | 0:16:15 | 0:16:22 | |
So, don't forget, the next tip, is we've got to let that cool. | 0:16:22 | 0:16:26 | |
We're going to get some clingfilm. | 0:16:26 | 0:16:28 | |
Put it over the top, | 0:16:30 | 0:16:31 | |
but make sure it touches, because, | 0:16:31 | 0:16:34 | |
don't forget, we don't want a skin forming. | 0:16:34 | 0:16:37 | |
Marvellous. Wow, it looks great, doesn't it? | 0:16:37 | 0:16:40 | |
Yeah, and what's happened is the pastry's so rich that it's | 0:16:40 | 0:16:44 | |
actually, kind of, you know, the excess has just fallen off. | 0:16:44 | 0:16:48 | |
Take your knife round there. | 0:16:48 | 0:16:50 | |
Look at that. Beautiful. | 0:16:53 | 0:16:56 | |
-Right, while you're making the meringue... -It's loose-bottomed. | 0:16:56 | 0:16:58 | |
Got it. | 0:16:58 | 0:16:59 | |
Right, yes, can you imagine? Oops. | 0:16:59 | 0:17:02 | |
While you're making the meringue, | 0:17:02 | 0:17:04 | |
I'll fill this beautifully, beautifully made case. | 0:17:04 | 0:17:07 | |
And look, no skin's formed, because what did we do? | 0:17:07 | 0:17:10 | |
We put the clingfilm on, didn't we? | 0:17:10 | 0:17:12 | |
Right, four egg whites go into the bowl. | 0:17:12 | 0:17:15 | |
We mix the four egg whites to soft peaks. | 0:17:15 | 0:17:18 | |
We've got a very nice, user-friendly meringue. | 0:17:29 | 0:17:33 | |
'Finally, fold in the toasted hazelnuts. | 0:17:35 | 0:17:38 | |
'Pipe or pile the meringue over the filling.' | 0:17:42 | 0:17:45 | |
That is a really good job, mate. | 0:17:50 | 0:17:53 | |
I've turned the oven down to 180. | 0:17:53 | 0:17:55 | |
-Yeah. -So, just pop that back in the oven for how long? | 0:17:55 | 0:17:57 | |
20 minutes. | 0:17:57 | 0:17:59 | |
Sun-kissed and beautiful. And that's just us. | 0:18:10 | 0:18:15 | |
We've got to wait for that to cool, now. | 0:18:15 | 0:18:17 | |
-That's the hard bit. -Aye. | 0:18:17 | 0:18:19 | |
Britain has an army of creative chefs who, day after day, | 0:18:27 | 0:18:30 | |
send out sensational dishes to customers in their restaurants. | 0:18:30 | 0:18:35 | |
They work long hours, toiling over their stoves. | 0:18:35 | 0:18:38 | |
But at home, what's their idea of comfort food? | 0:18:38 | 0:18:42 | |
My name's Tim Denny, I'm chef proprietor of | 0:18:44 | 0:18:46 | |
The Historical Dining Rooms, and The Star And Dove in Bristol. | 0:18:46 | 0:18:50 | |
The food at The Historical Dining Rooms is taking old British recipes | 0:18:50 | 0:18:55 | |
as far back as the 1200s, all the way up to the Victorian era, | 0:18:55 | 0:19:00 | |
and making modern interpretations of these dishes. | 0:19:00 | 0:19:04 | |
Sometimes they just need that little bit of elevation, just to, | 0:19:04 | 0:19:08 | |
sort of, bring them up-to-date. | 0:19:08 | 0:19:10 | |
We wanted to cook just British food, but we had to, sort of, | 0:19:11 | 0:19:15 | |
look a little further back than post-Second World War. | 0:19:15 | 0:19:18 | |
People think if food was bad in the 1950s, | 0:19:19 | 0:19:21 | |
it must have been even worse in the 1850s. | 0:19:21 | 0:19:23 | |
But that really couldn't be further from it. | 0:19:23 | 0:19:26 | |
There's nothing I love more than discovering | 0:19:27 | 0:19:30 | |
a new recipe within an old, historical cookbook. | 0:19:30 | 0:19:33 | |
Some of these dishes are almost, like, timeless. | 0:19:33 | 0:19:37 | |
There's things like Parmesan ice cream, | 0:19:37 | 0:19:39 | |
and foie gras ice cream, all of these different things that | 0:19:39 | 0:19:43 | |
we deem as a very, sort of, modern Michelin-star restaurant. | 0:19:43 | 0:19:46 | |
These have all been done before. | 0:19:46 | 0:19:48 | |
Our appetiser is a cucumber ice cream, | 0:19:48 | 0:19:51 | |
which is flavoured with cognac and pistachio. | 0:19:51 | 0:19:54 | |
Once it's balanced right, it's absolutely delicious. | 0:19:54 | 0:19:57 | |
Food's my life. | 0:19:59 | 0:20:01 | |
When I'm not working in the kitchen, I'm going home to cook. | 0:20:01 | 0:20:04 | |
My influences at home would ultimately be Spanish food. | 0:20:04 | 0:20:08 | |
I believe Spain to have one of the best cuisines in the world, | 0:20:08 | 0:20:11 | |
from its top restaurants all the way down. | 0:20:11 | 0:20:14 | |
Typically, when I'm at home, I like to cook sofrit pages, | 0:20:14 | 0:20:18 | |
which translates into a country fry up. | 0:20:18 | 0:20:21 | |
It's a very, sort of, rustic dish from the island of Ibiza. | 0:20:21 | 0:20:25 | |
It's a one-pot wonder, so it's starting with the garlic, | 0:20:25 | 0:20:28 | |
then you add the peppers, then there is sobrasada, | 0:20:28 | 0:20:31 | |
which is a type of soft cured sausage. | 0:20:31 | 0:20:33 | |
And then you got a lamb, chicken, potatoes, all fried together, | 0:20:33 | 0:20:37 | |
all the meats you generally get in any rustic places in Spain. | 0:20:37 | 0:20:42 | |
It's all on the bone, so that's why I've kept it. | 0:20:42 | 0:20:45 | |
If it's good enough for them, it's good enough for me. | 0:20:45 | 0:20:47 | |
Next up is something called sobrasada, | 0:20:56 | 0:20:59 | |
it's a really interesting ingredient. | 0:20:59 | 0:21:01 | |
Places like Ibiza can't dry-cure things, | 0:21:01 | 0:21:03 | |
so this is their equivalent to, say, a chorizo. | 0:21:03 | 0:21:07 | |
This, as well, morcilla, this is a Spanish black pudding, | 0:21:07 | 0:21:10 | |
very sort of paprika-y and, again, this will, sort of, | 0:21:10 | 0:21:14 | |
give added depth to the actual finished dish. | 0:21:14 | 0:21:16 | |
'I get back to Spain as much as possible. | 0:21:18 | 0:21:21 | |
'Last year, I went there six or seven times. | 0:21:21 | 0:21:24 | |
'Every time I go there, regardless of whether it's | 0:21:24 | 0:21:27 | |
'a three-Michelin-star restaurant, or a two euros tapas bar, | 0:21:27 | 0:21:31 | |
'for example, I'll always take something and take some influence. | 0:21:31 | 0:21:36 | |
'I absolutely live for the eating. | 0:21:36 | 0:21:38 | |
'One thing that really amazes me is the amount of chefs that I know, | 0:21:40 | 0:21:44 | |
'even, like, Michelin-star chefs that don't even actually cook at | 0:21:44 | 0:21:47 | |
'home, they do it for a profession. When it comes to their day off, | 0:21:47 | 0:21:51 | |
'it is generally take-aways and pizzas and whatnot. | 0:21:51 | 0:21:55 | |
'But I think it's absolutely crazy. | 0:21:55 | 0:21:58 | |
'I spend 60, 70 hours a week cooking all these beautiful foods | 0:21:58 | 0:22:01 | |
'for people, there is absolutely | 0:22:01 | 0:22:03 | |
'no way I'm not going to have a slice of it myself. | 0:22:03 | 0:22:06 | |
'The good thing about this dish, I mean, | 0:22:09 | 0:22:11 | |
'you can use it in terms of leftover roast meat from your Sunday dinner. | 0:22:11 | 0:22:15 | |
'To my mind, some of the greatest dishes on Earth | 0:22:15 | 0:22:18 | |
'are from leftovers. | 0:22:18 | 0:22:21 | |
'So, that is a country fry up, or a sofrit pages. | 0:22:21 | 0:22:24 | |
'Very short, very sweet,' | 0:22:24 | 0:22:26 | |
it's really delicious. Good flavours, good ingredients. | 0:22:26 | 0:22:29 | |
The Parmo is this chip shop/pub, kind of, guilty pleasure, | 0:22:43 | 0:22:47 | |
which is the national dish of Middlesbrough. | 0:22:47 | 0:22:50 | |
-It is! -I know! | 0:22:50 | 0:22:52 | |
So, I take some soft white breadcrumbs. | 0:22:53 | 0:22:57 | |
This is just a loaf that has been through a processor. | 0:22:57 | 0:23:00 | |
A big heap of grated Parmesan cheese. | 0:23:00 | 0:23:05 | |
-Mate, they are butterflied, ready for your delectation. -Brilliant. | 0:23:05 | 0:23:09 | |
Right, I've got a teaspoon of dried oregano on there. | 0:23:09 | 0:23:12 | |
Could you chop us some fresh basil, Si? | 0:23:12 | 0:23:14 | |
I can, mate, I've just cleared my board down, so we're laughing. | 0:23:14 | 0:23:18 | |
And I'll do that now. | 0:23:18 | 0:23:19 | |
Right, so, pane, clean hands. | 0:23:21 | 0:23:24 | |
You take the chicken, like so. | 0:23:25 | 0:23:28 | |
Just flour and roll in the egg. | 0:23:28 | 0:23:30 | |
-But I've seen this done with massive turkey breasts. -Yes. | 0:23:33 | 0:23:37 | |
You end up with a Parmo the size of a Frisbee. | 0:23:37 | 0:23:41 | |
It's massive. | 0:23:41 | 0:23:42 | |
Then just put that in the crumbs and don't be shy, because really, | 0:23:42 | 0:23:46 | |
to my mind, the crumbs are, kind of, one of the best bits. | 0:23:46 | 0:23:50 | |
That, Mr Meyers, is a job well done, sir. | 0:23:50 | 0:23:52 | |
At certain hostelries around the north-east, | 0:23:52 | 0:23:55 | |
this would be deep-fried. | 0:23:55 | 0:23:57 | |
But, as a nod to culture and health, we're going to bake ours. | 0:23:57 | 0:24:00 | |
-That's the last one. -Perfect. | 0:24:00 | 0:24:03 | |
Now, we need to drizzle them with olive oil, would you mind, sir? | 0:24:04 | 0:24:08 | |
Clean my hands. | 0:24:08 | 0:24:10 | |
And that needs to go into a preheated oven, about 180 Celsius, | 0:24:10 | 0:24:14 | |
for 12 to 15 minutes. | 0:24:14 | 0:24:16 | |
Until it's just cooked through. | 0:24:16 | 0:24:18 | |
'To make the sauce, heat the olive oil in the saucepan, | 0:24:21 | 0:24:25 | |
'and add the onion. | 0:24:25 | 0:24:27 | |
'Saute until very soft. | 0:24:28 | 0:24:30 | |
'You want it translucent and buttery. | 0:24:30 | 0:24:33 | |
'Then add the garlic. | 0:24:34 | 0:24:36 | |
'Cook for a further couple of minutes, then add the red wine. | 0:24:37 | 0:24:41 | |
'Allow to bubble fiercely until reduced by half. | 0:24:41 | 0:24:45 | |
'Add the oregano and tomatoes.' | 0:24:45 | 0:24:48 | |
We'll want to cook this right down, so it's literally quite lumpy, | 0:24:48 | 0:24:53 | |
because if we lay the chicken down on, like, a runny sauce, | 0:24:53 | 0:24:56 | |
it's going to make the chicken wet and horrible. | 0:24:56 | 0:24:59 | |
We're going to cook that probably for about 20 minutes. | 0:24:59 | 0:25:01 | |
Right... There we go. | 0:25:06 | 0:25:09 | |
-That's the chicken. -Lovely. | 0:25:09 | 0:25:11 | |
The sauce is doing well. | 0:25:11 | 0:25:13 | |
When the sauce is done, | 0:25:13 | 0:25:15 | |
we can start assembling the Parmo. | 0:25:15 | 0:25:17 | |
Look at the consistency. Beautiful. | 0:25:20 | 0:25:23 | |
-Really, really rich. -Perfect. | 0:25:23 | 0:25:25 | |
Time to build the Parmo. I'll just put that in the bottom. | 0:25:25 | 0:25:29 | |
The Parmos go on the top. | 0:25:30 | 0:25:32 | |
Cover it in mozzarella and then we stick it in the oven. | 0:25:32 | 0:25:35 | |
Now, we're doing triple-cooked chips, | 0:25:35 | 0:25:38 | |
which seem to be all the rage in pubs these days, | 0:25:38 | 0:25:41 | |
and this is our foolproof method. | 0:25:41 | 0:25:43 | |
What we've done is, these are relatively chunky chips. | 0:25:43 | 0:25:46 | |
These have been poached, like a gentle, gentle boil, for 20 minutes. | 0:25:46 | 0:25:51 | |
So, you need to handle these with care. | 0:25:51 | 0:25:53 | |
We put these in the deep fat fryer now at 130 degrees | 0:25:53 | 0:25:57 | |
for about five minutes. | 0:25:57 | 0:25:59 | |
That's at 130. | 0:26:01 | 0:26:02 | |
-Mozzarella. -That's good buffalo mozzarella. -It is. | 0:26:06 | 0:26:10 | |
And that's what you want, this is the sort of stuff you want. | 0:26:10 | 0:26:13 | |
Look at that in there, | 0:26:13 | 0:26:14 | |
nice, stringy, young, beautiful mozzarella. | 0:26:14 | 0:26:18 | |
This goes into the oven, 15 to 20 minutes. | 0:26:18 | 0:26:21 | |
Until it's golden and bubbly. | 0:26:21 | 0:26:23 | |
Right, that's stage two complete, Si. | 0:26:25 | 0:26:28 | |
I'll let them rest, I'll turn the fryer up to 190. | 0:26:28 | 0:26:31 | |
Don't leave your chip pan unattended. | 0:26:34 | 0:26:37 | |
I'm just going to sit down, keep an eye on. | 0:26:37 | 0:26:40 | |
Right, mate, you have your two-minute warning. | 0:26:51 | 0:26:55 | |
Right. We will have triple-cooked chips in three minutes. | 0:26:55 | 0:26:59 | |
So, this is stage three. | 0:26:59 | 0:27:03 | |
This is the "trip" in triple. | 0:27:03 | 0:27:05 | |
Hello, you lovely Parmo. Oh! | 0:27:05 | 0:27:09 | |
Look at that. | 0:27:09 | 0:27:11 | |
Get in the back of the net. | 0:27:12 | 0:27:15 | |
Fryer off. Listen to that. | 0:27:15 | 0:27:17 | |
CHIPS RATTLE | 0:27:17 | 0:27:19 | |
Like a set of maracas. | 0:27:19 | 0:27:21 | |
It is a great one for a family tea-time, isn't it? | 0:27:30 | 0:27:34 | |
It's a fab one. | 0:27:34 | 0:27:35 | |
Now, they are crispy. | 0:27:35 | 0:27:37 | |
That's the beauty of the triple-cooked chips. | 0:27:39 | 0:27:41 | |
-It's flipping tasty. -It's fantastic, the taste, isn't it? | 0:27:41 | 0:27:45 | |
Perfect chips, Chef. | 0:27:47 | 0:27:48 | |
The Parmo may be new to a lot of the country. | 0:27:48 | 0:27:51 | |
-Yeah. -But it's worth discovering, it's worth a visit. | 0:27:51 | 0:27:54 | |
It's a chip off the old block, this. | 0:27:56 | 0:27:58 |