0:00:02 > 0:00:04- Mate, what's your favourite dinner? - Can I have what I want?- Yeah!
0:00:04 > 0:00:07I love a home-made chicken kiev.
0:00:07 > 0:00:10All that garlic butter bursting everywhere! What's yours?
0:00:10 > 0:00:15- Roast chicken dinner.- Pizza. - You dirty, dirty man.
0:00:15 > 0:00:17I know! I love pizza.
0:00:17 > 0:00:21- Oyster out of the half shell. - Big heap of good smoked salmon.
0:00:21 > 0:00:24- A posh bacon sandwich. - Shepherd's pie or a cottage pie.
0:00:24 > 0:00:28Drizzle of lemon. Drizzle of olive oil, salt, pepper...
0:00:28 > 0:00:30LORRAINE PASCALE: Those two could be there all night
0:00:30 > 0:00:34discussing their favourite dishes. But the more important question is, what's yours?
0:00:34 > 0:00:38Tonight we'll be counting down the nation's top ten favourite dinners,
0:00:38 > 0:00:41from British classics to more exotic cuisine.
0:00:41 > 0:00:45But has your own favourite made it onto our definitive list?
0:00:45 > 0:00:49We'll be cooking some of the top ten meals with our own personal twist...
0:00:49 > 0:00:53There'll be loads of chefs out there holding their hands up in horror.
0:00:53 > 0:00:56Well, you can all get lost, cos it works and it's great.
0:00:56 > 0:00:59..breathing new life into your weekly menu.
0:00:59 > 0:01:02Chillies are said to be an aphrodisiac, so put in as much as you think you like.
0:01:04 > 0:01:07'And we're cooking our way across Britain,
0:01:07 > 0:01:09'lifting the lid on our favourite food...'
0:01:09 > 0:01:13- We just have TIE here. - LAUGHTER
0:01:13 > 0:01:15'..finding unexpected stories...'
0:01:15 > 0:01:16- It's a culinary mystery!- It is.
0:01:16 > 0:01:20'..and discovering how our choice of dishes define us as a nation.'
0:01:20 > 0:01:23This is comforting family food. Lovely!
0:01:25 > 0:01:27Oh, yeah, baby!
0:01:27 > 0:01:29So, come on - I'm getting hungry. Let's get stuck in.
0:01:29 > 0:01:34- Right then, let's wok and roll. - Aw, that was my line!- Was it?- Yes!
0:01:42 > 0:01:43We have had our eye on you,
0:01:43 > 0:01:46analysing what 5,000 of you around the country
0:01:46 > 0:01:48buy, cook and eat for dinner.
0:01:50 > 0:01:53As a result, we've created a unique gastronomic fingerprint
0:01:53 > 0:01:56of the nation's favourite top ten evening meals,
0:01:56 > 0:01:58as decided by you, the great British public.
0:01:58 > 0:02:03Some dishes feel familiar, some a surprise. All taste delicious.
0:02:07 > 0:02:08Kicking off our list,
0:02:08 > 0:02:12I'm going to be tucking into a British culinary and cultural classic.
0:02:12 > 0:02:14It's our favourite takeaway - fish and chips.
0:02:18 > 0:02:24There are four times more fish and chip shops in the UK than KFC and McDonalds put together.
0:02:24 > 0:02:26We Brits love our batter.
0:02:26 > 0:02:30Mark Petrou fries fish at a chippy in West London.
0:02:30 > 0:02:34So, Mark, I hear you're the king of fish and chips?
0:02:34 > 0:02:37Well, there are lots of ambassadors for the industry.
0:02:37 > 0:02:38I would say that I'm one of them.
0:02:38 > 0:02:41I've certainly got batter in my veins.
0:02:41 > 0:02:44So, why do you think fish and chips is one of the nation's favourites?
0:02:44 > 0:02:47The mandate for fish and chips has always been to provide
0:02:47 > 0:02:51affordable food for the masses, and there are very few meals
0:02:51 > 0:02:54out there that are as honest and as robust as fish and chips.
0:02:54 > 0:02:56It hasn't changed in 150 years,
0:02:56 > 0:02:59because it just doesn't need improving.
0:02:59 > 0:03:0240 years ago, many homes had a chip pan.
0:03:02 > 0:03:06Now deep fat fryers have fallen out of fashion.
0:03:06 > 0:03:10But making battered fish at home is actually surprisingly easy.
0:03:10 > 0:03:13If you're going to make a batter mix at home,
0:03:13 > 0:03:17I would say, simply start off with cold water and self-raising flour,
0:03:17 > 0:03:19that's the absolute...
0:03:19 > 0:03:21A very, very simple, easy batter to make.
0:03:21 > 0:03:24And then if you want to be a bit experimental or liven it up,
0:03:24 > 0:03:27you can substitute water for champagne,
0:03:27 > 0:03:31you can substitute water for a nice pale ale and do a beer batter.
0:03:31 > 0:03:35What you really want is to mix it for about a minute and a half
0:03:35 > 0:03:37and for it to be the consistency of single cream.
0:03:37 > 0:03:39There you go.
0:03:39 > 0:03:41- It's hanging on my finger for a moment...- Oh, yeah.
0:03:41 > 0:03:43..and then running off like a mouse's tail.
0:03:43 > 0:03:46So, why do you think fish is covered in this batter?
0:03:46 > 0:03:49Well, historically, it used to be discarded.
0:03:49 > 0:03:55When fish and chips first appeared, it was actually sold cold by street vendors,
0:03:55 > 0:03:59and people would finger their way through the fish until they found one that they liked,
0:03:59 > 0:04:03and crack off the batter to reveal the jewel inside.
0:04:03 > 0:04:06I guess at some point somebody tried it when it was still hot and thought,
0:04:06 > 0:04:09"This is yummy, were going to start eating the batter now."
0:04:09 > 0:04:14That's ready to go. What we need to do now is get some fish and do some frying.
0:04:14 > 0:04:18There's a definite North-South divide when it comes to our fish and chips.
0:04:18 > 0:04:22In the North we like haddock, and in the South we prefer cod.
0:04:22 > 0:04:24What we want to try and do is get a nice, even coating,
0:04:24 > 0:04:26- let the excess run off.- Yeah.
0:04:28 > 0:04:32Just place it into the oil. Don't let go of it until it's in the oil.
0:04:32 > 0:04:35- So it doesn't slap down? - That's right.
0:04:35 > 0:04:38The batter will temper straightaway, and it will puff up
0:04:38 > 0:04:41and the fish will cook inside the batter in its own steam.
0:04:41 > 0:04:44That's going to take about seven minutes to fry.
0:04:46 > 0:04:51Here you have a perfect portion of our number ten favourite dinner.
0:04:51 > 0:04:54But what you have on the side depends on where you live.
0:04:54 > 0:04:56The Glaswegians like pickled onions,
0:04:56 > 0:04:59Mancunians like gravy and mushy peas,
0:04:59 > 0:05:01and Brummies love the curry sauce.
0:05:03 > 0:05:05I'm a Londoner, and I like my ketchup.
0:05:08 > 0:05:11Fish and chips - British through and through.
0:05:13 > 0:05:16The next dish on our list holds retro connotations
0:05:16 > 0:05:19and is the first of our fiery foreign food classics.
0:05:20 > 0:05:21Chilli con carne.
0:05:24 > 0:05:27Back in the '70s it sat happily on most menus
0:05:27 > 0:05:30alongside prawn cocktail and chicken chasseur -
0:05:30 > 0:05:33dishes that reflected our hunger for the exotic.
0:05:33 > 0:05:35As our tastes became more sophisticated,
0:05:35 > 0:05:38it meant goodbye - some might say good riddance - to old favourites.
0:05:38 > 0:05:42And yet this dish has retained its popularity.
0:05:42 > 0:05:44Which chillies do you use in your chilli con carne?
0:05:44 > 0:05:47Usually I go for this one, cos I like it mild.
0:05:47 > 0:05:52- So you don't use Scotch bonnet, then? - No, I go for the red chillies only.
0:05:52 > 0:05:55Chilli bubbles with our love of all things Americana,
0:05:55 > 0:05:58and we've even started to hold countrywide chilli cook-ups
0:05:58 > 0:06:01with rules specifying certain ingredients.
0:06:01 > 0:06:03I say, rip up the rule book.
0:06:03 > 0:06:06- Thank you.- Thank you very much. - THEY CHUCKLE
0:06:08 > 0:06:10Time to get cooking.
0:06:12 > 0:06:14Start off with an onion,
0:06:14 > 0:06:17chop it up quite small.
0:06:20 > 0:06:22And then I'm going to let those sweat down.
0:06:22 > 0:06:25When the onions have sweated for a few minutes,
0:06:25 > 0:06:27add one chopped clove of garlic
0:06:27 > 0:06:30and a large bay leaf.
0:06:30 > 0:06:32Some rosemary.
0:06:33 > 0:06:36Such a great herb to grow, rosemary.
0:06:36 > 0:06:41I'm not green fingered at all, but I can just about stretch to rosemary.
0:06:41 > 0:06:43POT SIZZLES
0:06:43 > 0:06:45Now, chilli - this is where it can all gone wrong.
0:06:45 > 0:06:47You get overzealous, put the whole chilli in,
0:06:47 > 0:06:50and then when you get to taste your dish, it's way too spicy.
0:06:50 > 0:06:56So, the way around that is to taste the chilli before you put it in.
0:06:57 > 0:07:02Not very hot. So I'll put the whole lot in.
0:07:02 > 0:07:04Chillies are said to be an aphrodisiac,
0:07:04 > 0:07:07so put in as much as you think you like.
0:07:07 > 0:07:09I like my chilli spicy.
0:07:13 > 0:07:17Depending on how hot you like it, top it up with some chilli powder
0:07:17 > 0:07:19and then add about a teaspoon of ground cumin.
0:07:20 > 0:07:23Layering up that flavour.
0:07:23 > 0:07:25Mmm, that cumin smells beautiful.
0:07:25 > 0:07:29And then, of course, mince. Put the whole lot in.
0:07:33 > 0:07:36Browning the mince will give it a meatier flavour,
0:07:36 > 0:07:38but be careful you don't overcook it.
0:07:38 > 0:07:39Salt and pepper.
0:07:40 > 0:07:44Chilli con carne's a great dish to make in the slow cooker, too.
0:07:44 > 0:07:46Just pop it on before you go to work,
0:07:46 > 0:07:51come back and there's lovely cooked chilli con carne, piping hot.
0:07:51 > 0:07:54Now, I'm not going to add kidney beans, as I prefer my chilli
0:07:54 > 0:07:57to be closer to the original Texan recipe.
0:07:57 > 0:07:59However, I am putting in tomatoes,
0:07:59 > 0:08:03which, to some hardcore chilli cooking kings, is a no-no.
0:08:03 > 0:08:06Now, I don't think tomatoes are as sweet as they could be.
0:08:06 > 0:08:08I remember my dad growing them in the greenhouse,
0:08:08 > 0:08:11and they used to be so, so sweet.
0:08:11 > 0:08:14So, if you fancy it, just add a little squidge of honey.
0:08:14 > 0:08:19Literally quarter of a teaspoon, just to give the tomatoes a helping hand.
0:08:19 > 0:08:20CORK POPS
0:08:20 > 0:08:23Finally, a good glug of red wine.
0:08:23 > 0:08:28And then let that bubble away to get nice and rich.
0:08:28 > 0:08:32At its simplest, chilli con carne is an economic feast,
0:08:32 > 0:08:34great for families, and students,
0:08:34 > 0:08:37indeed anyone watching their weekly food bill.
0:08:37 > 0:08:40What I do to make this dish even more cost effective is
0:08:40 > 0:08:42always make more than I need.
0:08:42 > 0:08:45It actually tastes better after a few days in the fridge!
0:08:48 > 0:08:53The chilli's now ready, and I'm going to dish it up on some fluffy white rice.
0:08:53 > 0:08:55Yummy!
0:08:55 > 0:08:59Look at that! Now, that's what you call a chilli.
0:08:59 > 0:09:01I'm going to top it with coriander.
0:09:01 > 0:09:05I know some people don't like coriander. I love it.
0:09:05 > 0:09:09And, in fact, most of you do - it has recently overtaken parsley to become
0:09:09 > 0:09:14the nation's favourite herb, selling over 30 million bunches a year.
0:09:15 > 0:09:17And then I've got my salsa.
0:09:17 > 0:09:20Give a spoonful of that on the side, I think.
0:09:22 > 0:09:24Time to eat!
0:09:24 > 0:09:26I love the way we take a dish to our hearts,
0:09:26 > 0:09:29customise it by adding or taking away ingredients
0:09:29 > 0:09:32until we call the recipe our own.
0:09:32 > 0:09:36This is a nice, smooth, gentle chilli taste on the tongue.
0:09:36 > 0:09:38Memories are made by family members or friends
0:09:38 > 0:09:40cooking dishes their own way.
0:09:40 > 0:09:43It's how culinary traditions evolve.
0:09:43 > 0:09:46The next dish on our top ten list is a far simpler dish,
0:09:46 > 0:09:49but one that many of us can easily get wrong.
0:09:49 > 0:09:50Not if you follow the Bikers' rules!
0:09:50 > 0:09:52Coming in at number eight is...
0:09:52 > 0:09:53Steak!
0:09:54 > 0:09:57And, in fact, you love steak so much
0:09:57 > 0:10:00it also sits at number seven in the guise of pork steak.
0:10:00 > 0:10:05But we're sticking to the classic, beef steak - our favourite.
0:10:05 > 0:10:09And we're going to give you the top ten tips on cooking steak.
0:10:09 > 0:10:11Now, this is the top tip number one -
0:10:11 > 0:10:14first of all, buy the best meat you can,
0:10:14 > 0:10:19and we would suggest you buying an indigenous breed to the UK.
0:10:19 > 0:10:22Because we have acres and acres of grass fields, which gives
0:10:22 > 0:10:27a different texture and a different flavour to corn-fed beef.
0:10:27 > 0:10:29Try and buy steak with a bit of marbling.
0:10:29 > 0:10:32That means steak that has some fat content,
0:10:32 > 0:10:34as is beautifully illustrated in this ribeye.
0:10:34 > 0:10:37That little fat intermingling with the meat
0:10:37 > 0:10:40will give you a big, fat, juicy steak.
0:10:40 > 0:10:43I'm going to be cooking fillet steak, cos I love it.
0:10:43 > 0:10:46That's the posh steak. That's your kind of...
0:10:46 > 0:10:48It's your golden wedding of steak.
0:10:48 > 0:10:52And I'm going to be cooking sirloin steak, because I love it.
0:10:52 > 0:10:54Big, big, big flavour.
0:10:54 > 0:10:59Nice kind of quite tight grain. Very, very lovely steak.
0:10:59 > 0:11:05Tip two, always bring your meat to room temperature before you cook it.
0:11:05 > 0:11:07That way it will cook quicker and more evenly
0:11:07 > 0:11:10than if it comes straight from the fridge.
0:11:10 > 0:11:13Tip number three...
0:11:13 > 0:11:16Make sure to preheat your pan till it's sizzling hot.
0:11:16 > 0:11:18And tip number four...
0:11:18 > 0:11:21When we season, we take the oil to the steak,
0:11:21 > 0:11:24not the steak to the oil.
0:11:24 > 0:11:27And the oil we're using is groundnut oil.
0:11:27 > 0:11:30Or you could use vegetable or rapeseed oil.
0:11:30 > 0:11:34You need oil that heats to a very high temperature before it starts to smoke.
0:11:34 > 0:11:36Rub it around. Pepper.
0:11:38 > 0:11:40Now, I've got sea salt flakes.
0:11:40 > 0:11:43This is going to form a lovely crust.
0:11:43 > 0:11:46I'm going to do a very similar thing.
0:11:46 > 0:11:50The salt draws all of the fat particles
0:11:50 > 0:11:53out of that layer of fat and into the pan.
0:11:57 > 0:12:00Oh, look at that, man! Come on, you want to eat that now!
0:12:00 > 0:12:02- Look at that!- There's nothing like this sound, is there?
0:12:02 > 0:12:05SIZZLING BOTH: Oh!
0:12:05 > 0:12:09Tip number five - sear your steak to seal in all that flavour.
0:12:09 > 0:12:11I'm going to take it off the heat now,
0:12:11 > 0:12:13put a big knob of butter on the top,
0:12:13 > 0:12:17and this is going to melt and ensure that the steak stays juicy.
0:12:17 > 0:12:21I'm going to put this into a 200 degrees Celsius hot oven
0:12:21 > 0:12:24for about six minutes, I think, cos I want it on the rare side.
0:12:26 > 0:12:29And while Dave's doing that, I'm going to get on with my sirloin.
0:12:29 > 0:12:31SIZZLING
0:12:31 > 0:12:34And you can start to see now what's happening with that fat layer.
0:12:34 > 0:12:37It's just starting to leak, and that's all flavour.
0:12:41 > 0:12:42OK.
0:12:44 > 0:12:47Tip Number six - to flip or not to flip?
0:12:47 > 0:12:48Our tip - flip it once.
0:12:48 > 0:12:53Because if you start to move that steak prior to it being sealed,
0:12:53 > 0:12:55then you're going to start to tear the meat.
0:12:55 > 0:12:58Then, all your flavour isn't going to be on the inside.
0:12:58 > 0:13:00It's going to be on the bottom of your pan,
0:13:00 > 0:13:02and you don't really want that.
0:13:05 > 0:13:07Right. That should be medium-rare,
0:13:07 > 0:13:10which I believe is how you should eat sirloin.
0:13:10 > 0:13:12Yeah.
0:13:12 > 0:13:14And top tip number seven is -
0:13:14 > 0:13:19you must let the meat rest for at least as long as you've cooked it.
0:13:19 > 0:13:23A steak needs to rest the same way like your Sunday roast would need to rest.
0:13:23 > 0:13:26It's going to relax, the juice is going to relax, it's going to be better.
0:13:26 > 0:13:30Look at that! It's like a mini roast, isn't it?
0:13:30 > 0:13:34Tip number eight - baste your steak with the cooking juices.
0:13:34 > 0:13:37Hopefully that'll kind of soak in as it rests.
0:13:37 > 0:13:40- How beautiful's that? - You just can't beat it, can you?
0:13:42 > 0:13:45Tip nine - to test if your steak is cooked to your liking...
0:13:45 > 0:13:48You take your thumb and first finger,
0:13:48 > 0:13:52pinch them together, feel the ball of your hand, and it's quite springy.
0:13:52 > 0:13:55that should be the same texture as a rare steak.
0:13:55 > 0:13:57Which it actually is.
0:13:57 > 0:13:59We want this a bit firmer.
0:13:59 > 0:14:01Now, medium, third finger, thumb.
0:14:01 > 0:14:04Press that, that's firmer.
0:14:04 > 0:14:07But we want your steak to be less firm than that, which it is.
0:14:07 > 0:14:11For a well done steak, little pinky and thumb,
0:14:11 > 0:14:13and that's like old boots.
0:14:13 > 0:14:15Ah!
0:14:15 > 0:14:17- Look at that! - BOTH LAUGH
0:14:17 > 0:14:19It's perfect. Perfect.
0:14:19 > 0:14:21Just got some twice-cooked chips,
0:14:21 > 0:14:24Bearnaise sauce, and two of the finest steaks you can get.
0:14:24 > 0:14:27And just for the vegetarians - some watercress.
0:14:27 > 0:14:29Just a garnish, really.
0:14:29 > 0:14:32Let's do the fillet. You could cut that with a spoon.
0:14:32 > 0:14:34- Oh, God. It's perfect. - It is perfect.
0:14:40 > 0:14:42Mmm!
0:14:42 > 0:14:44And top tip number ten -
0:14:44 > 0:14:46because the sirloin has more grain than the fillet,
0:14:46 > 0:14:48I'm cutting across the grain.
0:14:48 > 0:14:51That way it's easier to cut and it will look a lot prettier.
0:14:54 > 0:14:56Mmm!
0:14:56 > 0:14:58- I like fillet.- So do I.
0:14:58 > 0:15:00- And I like sirloin.- So do I!
0:15:00 > 0:15:04And those are our top ten tips for cooking the great British steak.
0:15:04 > 0:15:08So there's no excuse for you guys EVER to cook a bad steak.
0:15:09 > 0:15:13Hey, Dave, you know what would go really well with this steak?
0:15:13 > 0:15:16Only the nation's number one pudding -
0:15:16 > 0:15:18the humble apple crumble.
0:15:21 > 0:15:24The English countryside used to be abound with orchards
0:15:24 > 0:15:28brimming with tantalising apples, but sadly, since the 1950s,
0:15:28 > 0:15:32almost 60% of orchards have disappeared.
0:15:32 > 0:15:35Nowadays it's easier to buy an apple
0:15:35 > 0:15:39that's travelled 7,000 miles from Chile than one from Kent.
0:15:39 > 0:15:43So I've come down to Sittingbourne to find out why we've fallen
0:15:43 > 0:15:46out of love with the great British apple.
0:15:48 > 0:15:50Traditionally, English apples
0:15:50 > 0:15:53were very much like the Cox type apples and the Russet type apples.
0:15:53 > 0:15:56- These are the Russets.- Yeah.- What flavour am I going to get with this?
0:15:56 > 0:15:59You'll get quite a complex flavour, a less sweet flavour with that.
0:15:59 > 0:16:01- Mmm! It's quite, kind of, grainy. - Mm-hmm.
0:16:01 > 0:16:04I like the sourness. There's many layers to it.
0:16:04 > 0:16:07That's right, yeah. You've got that depth going on,
0:16:07 > 0:16:10so you've not just got a sweet hit and then nothing.
0:16:10 > 0:16:11So, why are we not buying them?
0:16:11 > 0:16:15Why aren't people tasting this and realising this is a much nicer eat?
0:16:15 > 0:16:18- Because essentially people are buying like that.- For looks.
0:16:18 > 0:16:20For looks. If you look at that compared to that.
0:16:20 > 0:16:22We're used to buying, and conditioned to buying,
0:16:22 > 0:16:25fruit that's shiny and red and rosy.
0:16:25 > 0:16:28That isn't shiny, red or rosy. It's not perfect.
0:16:28 > 0:16:31- It looks like a potato.- Exactly. - LORRAINE LAUGHS
0:16:31 > 0:16:34What we're eating instead is the likes of Royal Gala and Braeburn,
0:16:34 > 0:16:35but also apples like Pink Lady.
0:16:35 > 0:16:40Is there a home-grown British apple that can satisfy our increasingly sweet tooth?
0:16:40 > 0:16:43Yes, absolutely. Because of our climate and the way that we can grow,
0:16:43 > 0:16:47we think we can come up with a more complex eating apple
0:16:47 > 0:16:51rather than just one where you just have a sweet hit and the flavour moves away.
0:16:51 > 0:16:54Varieties, for example, like Zari and Kanzi.
0:16:54 > 0:16:57- So this is the Kanzi? - Yep.- Fabulous name.
0:17:00 > 0:17:03Mmm! Good.
0:17:03 > 0:17:06- Nice and subtle. Not too hard. - Juicy.- Very juicy.
0:17:06 > 0:17:09A lot of sweetness there, but more of a complex mix of flavour going on.
0:17:13 > 0:17:16I've been inspired by Carol and I'm going to add a few
0:17:16 > 0:17:19eating apples to my crumble recipe for that extra sweetness.
0:17:19 > 0:17:21So, when you're next cooking the nation's number one pudding,
0:17:21 > 0:17:26just remember, British apples really are best.
0:17:26 > 0:17:30I like to start off with caramelizing the apples, just to give them that extra flavour.
0:17:30 > 0:17:33You can just pop them in a big pan with the crumble topping on top
0:17:33 > 0:17:35and put it straight into the oven,
0:17:35 > 0:17:38but I just love to get them going on the hob first.
0:17:38 > 0:17:43In goes 70g of unsalted butter and 100g of brown sugar.
0:17:43 > 0:17:45I'm using a little less sugar than I normally would
0:17:45 > 0:17:49because eating apples will add that extra layer of sweetness.
0:17:50 > 0:17:52Just get that melting away nicely,
0:17:52 > 0:17:55and whilst that's melting, I can get on with the apples.
0:17:55 > 0:17:59The Bramleys will disintegrate down into a delicious apple sauce,
0:17:59 > 0:18:01whereas the eating apples will hold their shape,
0:18:01 > 0:18:04creating a lovely combination of textures.
0:18:04 > 0:18:06So make sure the apple chunks aren't too small.
0:18:09 > 0:18:14When your butter and sugar is a beautiful caramel colour, add the apples.
0:18:14 > 0:18:15Just do it really gently
0:18:15 > 0:18:19because that really does spit up a little bit, and it's very hot.
0:18:19 > 0:18:22The good thing is, when you put the apples in,
0:18:22 > 0:18:26this mix isn't going to burn, because the cooling liquid from the apples, the water,
0:18:26 > 0:18:30will cool this right down. You'll just be left with all that flavour.
0:18:30 > 0:18:34The smell is wonderful.
0:18:34 > 0:18:37And I'm going to leave that to simmer away very gently,
0:18:37 > 0:18:39I don't want them to get too soft,
0:18:39 > 0:18:41and make the crumble topping.
0:18:41 > 0:18:43Which, in my opinion, is the best bit.
0:18:45 > 0:18:48Now, I honestly think the mark of a good crumble is
0:18:48 > 0:18:50the amount of topping it has.
0:18:50 > 0:18:55So I like to make sure that the topping is very, very thick.
0:18:55 > 0:18:57So, flour...
0:18:57 > 0:19:01300g of plain flour and 150g of Demerara sugar,
0:19:01 > 0:19:03which gives a bit of extra crunch.
0:19:06 > 0:19:08And then something different - oats.
0:19:08 > 0:19:12Oats give even more texture and a slightly nutty flavour.
0:19:14 > 0:19:16Delicious!
0:19:16 > 0:19:21You'll need 100g. Then add 200g of chilled, cubed butter.
0:19:21 > 0:19:25And then you just have to rub it. You want everything to be combined,
0:19:25 > 0:19:29so you just squeeze it between your thumb and forefinger
0:19:29 > 0:19:32until the whole mixture resembles fine breadcrumbs.
0:19:32 > 0:19:34I'm going to put a pinch of cinnamon.
0:19:34 > 0:19:38And then just put the topping on the apples.
0:19:38 > 0:19:41This is good, hearty family food.
0:19:43 > 0:19:46CAT MEOWS Even the cat wants some.
0:19:46 > 0:19:47You have to come over here.
0:19:47 > 0:19:49OK that's it.
0:19:49 > 0:19:52I've got a really scrumptious crumble going into the oven.
0:19:52 > 0:19:57That's going to cook for 30 to 40 minutes at 200 degrees.
0:20:00 > 0:20:02'Don't forget to get your custard ready.'
0:20:08 > 0:20:10Look at that. Golden brown and crunchy.
0:20:12 > 0:20:15Mmm-mmm!
0:20:15 > 0:20:16Sizzling.
0:20:16 > 0:20:19I can smell the cinnamon and the brown sugar.
0:20:19 > 0:20:21I'm going to serve it with custard.
0:20:22 > 0:20:24'Apple crumble.
0:20:24 > 0:20:25'The perfect comfort food -
0:20:25 > 0:20:28'easy to see why it's our favourite pud.'
0:20:28 > 0:20:30I've got to get in there, that bit that I love,
0:20:30 > 0:20:34top of the apple, bottom of the crumble topping,
0:20:34 > 0:20:35it's the best part.
0:20:42 > 0:20:44If you want to improve your cooking skills
0:20:44 > 0:20:47and get some great recipes and tips,
0:20:47 > 0:20:48please go to...
0:20:52 > 0:20:54'But back to our top ten dinners.
0:20:54 > 0:20:58'Number six is an altogether different flavour -
0:20:58 > 0:21:00'it's the curry!
0:21:01 > 0:21:04'This dish was once a spicy reminder of the Raj,
0:21:04 > 0:21:08'but now seems as British as fish and chips.
0:21:08 > 0:21:11'As a food, curry has been part of our British culture
0:21:11 > 0:21:14'since the opening of the first curry house in 1810.
0:21:16 > 0:21:19'Statistics reveal Yorkshire is mad for Madras,
0:21:19 > 0:21:21'and London has gone bonkers for the biryani,
0:21:21 > 0:21:25'and the Midlands is chomping for chapattis.
0:21:25 > 0:21:28'Over the years with the arrival of more international cultures,
0:21:28 > 0:21:32'we as a nation have embraced ever bolder flavours -
0:21:32 > 0:21:35'Thai being the fastest growing international newcomer.
0:21:35 > 0:21:37'And in all its Asian glory,
0:21:37 > 0:21:40'it's been the saviour of many a struggling British pub.'
0:21:40 > 0:21:42- Hello, Gerry.- Hello, Dave.
0:21:42 > 0:21:44We just serve TIE here.
0:21:44 > 0:21:47- I know, that's why we're... - THEY LAUGH
0:21:47 > 0:21:50'Landlord Gerry O'Brien has been serving Thai food
0:21:50 > 0:21:52'in this London pub since 1988.'
0:21:52 > 0:21:53Gerry, is it right that this was
0:21:53 > 0:21:56the first pub in Britain to serve Thai food?
0:21:56 > 0:21:58That's right, we were the first pub to start Thai food,
0:21:58 > 0:22:01- we were indeed, yes.- And why did you decide to do that, Gerry?
0:22:01 > 0:22:04Well, the meals at night-time were non-existent, literally,
0:22:04 > 0:22:08- as much as we tried to do a few different things at night-time.- Yes.
0:22:08 > 0:22:12We tried some fish, chips, steaks, but it wasn't really taking off.
0:22:12 > 0:22:15It was very, very slow, very slack altogether.
0:22:15 > 0:22:18And I thought, "Something has to happen here."
0:22:18 > 0:22:21And at the very same time, I met this Thai chef,
0:22:21 > 0:22:24and he was so passionate about his food, Thai food.
0:22:24 > 0:22:28- Yes.- And I thought, well, this could happen, this could be something.
0:22:28 > 0:22:31And we made a decision to start and try and see how it would go.
0:22:31 > 0:22:35'The last three decades have been a testing time for British pubs,
0:22:35 > 0:22:39'a whopping 21,000 closing since 1980.
0:22:39 > 0:22:43'Having a successful food menu was crucial to their survival.'
0:22:45 > 0:22:48'At the time, creating a Thai kitchen in a British pub
0:22:48 > 0:22:49'seemed like an enormous risk,
0:22:49 > 0:22:53'but it didn't take long to see results.'
0:22:53 > 0:22:55It was hugely exciting at that time.
0:22:55 > 0:22:57It was the first pub - "Thai food?!"
0:22:57 > 0:22:58A lot of people didn't even...
0:22:58 > 0:23:01had tasted Thai food, or heard about Thai food much.
0:23:01 > 0:23:03And sales went through the roof, literally,
0:23:03 > 0:23:05and drinks sales, and the bar sales were booming,
0:23:05 > 0:23:07and we were on a high, we really were.
0:23:07 > 0:23:09We're still on a high, to be honest with you.
0:23:09 > 0:23:11In my dreams, I would never have thought
0:23:11 > 0:23:13something like this could happen.
0:23:13 > 0:23:17'And many other pubs followed suit, watching food sales rocket.
0:23:17 > 0:23:21'There are now estimated to be 2,000 Thai restaurants in Britain.
0:23:21 > 0:23:25'Our love affair with Thai food had well and truly begun.'
0:23:26 > 0:23:29'Gerry's kindly agreed to give us a chance
0:23:29 > 0:23:31'to cook our version of the massaman curry.'
0:23:31 > 0:23:35With the Thai curry, the heart of it is the curry paste.
0:23:35 > 0:23:37'The massaman curry has a lovely, rich flavour.
0:23:37 > 0:23:40'Its paste is blended from a range of spices,
0:23:40 > 0:23:44'chillies, nuts, lemon grass and fish sauce.'
0:23:44 > 0:23:46In my hometown, Barrow-in-Furness,
0:23:46 > 0:23:48we've got a big Thai community there,
0:23:48 > 0:23:49and we love our Thai!
0:23:49 > 0:23:53And we've got a stall on Barrow Market that's selling Thai goods,
0:23:53 > 0:23:55so I can buy me lemon grass and everything,
0:23:55 > 0:23:57you know, as much as I can a meat and tater pie now.
0:23:57 > 0:24:00Such is the power of Thai food in Britain!
0:24:00 > 0:24:02'It's now relatively easy to pick up
0:24:02 > 0:24:04'a good ready-made paste in the supermarket,
0:24:04 > 0:24:08'but much tastier if you have time to make your own.
0:24:08 > 0:24:12'Once the paste is done, the actual curry is super-quick to make.'
0:24:13 > 0:24:16- Right, then...- Right. - Let's wok and roll!
0:24:16 > 0:24:17- SI LAUGHS - Oh, that was my line!
0:24:17 > 0:24:19- Oh, was it?- Yes!
0:24:19 > 0:24:23First thing is, take some onions, and we're going to sweat 'em down.
0:24:23 > 0:24:24Right, sweat!
0:24:26 > 0:24:27- Do you know what I love, Kingy? - Go on, mate.
0:24:27 > 0:24:31Well, you know, the popularity of Thai restaurants in English pubs,
0:24:31 > 0:24:34it just proves multicultural Britain.
0:24:34 > 0:24:36You know, you can bang about with sound bites,
0:24:36 > 0:24:40but the fact is, the good old British pub loves Thai food.
0:24:40 > 0:24:43And it's here, and it's here to stay,
0:24:43 > 0:24:45and it's been here for a very long time.
0:24:45 > 0:24:46What we're going to do is
0:24:46 > 0:24:48I'm going to move the onions to one side,
0:24:48 > 0:24:52and then the chicken breasts, there's about 500g there.
0:24:52 > 0:24:55Just want to break 'em up and we just want to colour them.
0:24:55 > 0:24:58If you've noticed what I'm doing is I'm waiting until it's formed
0:24:58 > 0:25:02a little colour on the bottom of those because what happens is,
0:25:02 > 0:25:05if you move them too soon on a hot surface, you rip the meat.
0:25:05 > 0:25:08So let's just take... You see, it's all coming away now nicely.
0:25:08 > 0:25:11'At its heart, this dish is a simple stir-fry,
0:25:11 > 0:25:15'so make sure you have all your ingredients ready to chuck in.'
0:25:15 > 0:25:17And this is it,
0:25:17 > 0:25:20the gold that is the massaman curry paste.
0:25:20 > 0:25:22At this point, put half your paste in,
0:25:22 > 0:25:25and just cover your onions and your chicken.
0:25:27 > 0:25:28Fantastic.
0:25:32 > 0:25:35One chopped potato.
0:25:35 > 0:25:37Bung it in.
0:25:38 > 0:25:40Take two Thai red chillies.
0:25:42 > 0:25:46Now it starts to simmer and be like a simmery curry.
0:25:46 > 0:25:47So, chicken stock...
0:25:50 > 0:25:52Now that Dave's put the chicken stock in,
0:25:52 > 0:25:55we're just basically de-glazing that pan,
0:25:55 > 0:25:58so all of those flavours, from the chicken, from the potatoes,
0:25:58 > 0:26:01and from that fantastic paste,
0:26:01 > 0:26:05all comes off from the wok into that chicken stock.
0:26:05 > 0:26:07Now some coconut milk.
0:26:08 > 0:26:10'Now, next add a handful of kaffir lime leaves,
0:26:10 > 0:26:14'the juice of a lime, and a couple of chopped tomatoes.'
0:26:14 > 0:26:16This is a fresh curry.
0:26:16 > 0:26:20It's all about good, fresh, clean flavours,
0:26:20 > 0:26:24so they all marry together hopefully in a bit of a happy symphony.
0:26:24 > 0:26:27Now we have to balance the sweet and the salt flavours.
0:26:27 > 0:26:29In goes some palm sugar.
0:26:29 > 0:26:34'And those Thai staples - some fish sauce and some soy sauce.'
0:26:34 > 0:26:37- This is thin soy sauce! Healthy Boy brand!- Get in.
0:26:37 > 0:26:39That's the one for us!
0:26:40 > 0:26:44Now, we'll leave that to simmer for about, kind of, 12-15 minutes,
0:26:44 > 0:26:47and it's going to be thick and unctuous.
0:26:47 > 0:26:49Now, as we reduce that sauce,
0:26:49 > 0:26:51the flavours are going to get even more intense.
0:26:51 > 0:26:54Oh, this is... It's such a lovely curry, this.
0:26:56 > 0:26:58'Once the sauce has reduced,
0:26:58 > 0:27:02'time to add some roasted chopped peanuts and Thai basil.'
0:27:02 > 0:27:04'The massaman is complete.
0:27:04 > 0:27:07'We're serving it with sticky rice.'
0:27:07 > 0:27:09'And if there's one man who we need the thumbs up from,
0:27:09 > 0:27:11'it's landlord Gerry.'
0:27:16 > 0:27:17What do you reckon?
0:27:20 > 0:27:23Fantastic. Delicious, Si. Delicious, David.
0:27:23 > 0:27:25Not too hot, not too hot. Perfect.
0:27:25 > 0:27:28God, Dave, I think we'll have to put that on our menu, you know that?
0:27:28 > 0:27:30- Wahey!- I think we will.
0:27:30 > 0:27:33- That's praise indeed. - That is praise indeed.
0:27:33 > 0:27:36That will go down a treat, definitely, Dave, definitely.
0:27:36 > 0:27:38I can't stop, I'll have to keep going here.
0:27:41 > 0:27:43'We all love to replicate a recipe
0:27:43 > 0:27:46'we've tasted on holiday or in a restaurant.
0:27:46 > 0:27:49'Over nine million of us flew long haul last year,
0:27:49 > 0:27:51'sampling different foods and flavours,
0:27:51 > 0:27:54'returning with ideas for our next kitchen cook-up.'
0:27:54 > 0:27:58'Now, Dave and I are going to make a bold prediction that next year
0:27:58 > 0:28:01'curry will creep further up our top ten list,
0:28:01 > 0:28:05'and it might even push number five off its current position.'
0:28:07 > 0:28:10'From curry to another classic British dish.
0:28:10 > 0:28:13'At number five on our list, the casserole.
0:28:17 > 0:28:20'Even inexpensive cuts of meat taste tender and juicy
0:28:20 > 0:28:21'when they're cooked slowly.
0:28:21 > 0:28:23'But you might need help from your butcher
0:28:23 > 0:28:25'working out which bits to buy.'
0:28:25 > 0:28:28With lamb, the cheaper cuts are like neck of lamb.
0:28:28 > 0:28:32At the moment, this time of year, we have ox cheek, that's...
0:28:32 > 0:28:35- Oh, nice!- That's a very, very good dish to have.
0:28:35 > 0:28:40'No wonder so many thrifty cooks have casseroles in their repertoire.'
0:28:40 > 0:28:43- Thanks very much. See you, then. - Have a wonderful day.- You too, bye.
0:28:44 > 0:28:46'Try coating the meat in flour
0:28:46 > 0:28:48'before browning on top of the stove.
0:28:48 > 0:28:51'Make sure the veg is cut the same size so they cook evenly.
0:28:54 > 0:28:58'As microwave sales decline, slow cooker sales have rocketed.
0:28:58 > 0:29:02'Last year they increased by a massive 55%.
0:29:02 > 0:29:04'So, go on, cook a casserole,
0:29:04 > 0:29:06'and come home to a delicious hot dinner.'
0:29:06 > 0:29:09Now, if these recipes weren't enough to get your pan sizzling,
0:29:09 > 0:29:12head over to the BBC Dish Up website, at...
0:29:16 > 0:29:20Where people like us will help you to put the fun back into cooking.
0:29:20 > 0:29:24There are simple recipes and tips to help you eat better too.
0:29:26 > 0:29:27Hi.
0:29:29 > 0:29:32'We clearly love our flavours from around the world,
0:29:32 > 0:29:35'but the next two dinners are an Italian double-act,
0:29:35 > 0:29:37'so familiar they actually taste of home.
0:29:38 > 0:29:41'At number four, it's our favourite pasta dish...'
0:29:45 > 0:29:46'In the early 1950s,
0:29:46 > 0:29:50'olive oil and garlic were virtually unknown in British kitchens.'
0:29:50 > 0:29:53- A little bit of Parmesan, please. - Of course.
0:29:53 > 0:29:57'We put tinned tomatoes on our toast instead of in our ragouts.
0:29:57 > 0:30:01'Now Italian food is by far our favourite international cuisine.'
0:30:01 > 0:30:04- Amazing, thanks very much. - Thank you very much.
0:30:04 > 0:30:07'We're cooking five times more pasta than we did in the 1980s.
0:30:07 > 0:30:10'It comes in all shapes and all sauces,
0:30:10 > 0:30:12'but nothing beats the spag bol!
0:30:14 > 0:30:18'And now I'm going to cook the next Italian dish on our list.
0:30:18 > 0:30:20'At number three, it's pizza.'
0:30:21 > 0:30:25I do love to make a pizza from scratch.
0:30:25 > 0:30:27There's something very therapeutic about making that dough.
0:30:27 > 0:30:32So I start off with 300g of strong bread flour,
0:30:32 > 0:30:35just pop that into the bowl.
0:30:35 > 0:30:37So I need a good pinch of salt.
0:30:38 > 0:30:39And then yeast.
0:30:39 > 0:30:43Now, it's wonderful to use fresh yeast, but it does take time,
0:30:43 > 0:30:47so I like to take a short cut and use this fast-action dried yeast.
0:30:49 > 0:30:50So easy.
0:30:50 > 0:30:54And then some water, not too cold, not too hot, just warm.
0:30:54 > 0:30:58That goes in there, 175ml of warm water.
0:30:59 > 0:31:02So I start by getting the spoon in, and then here's the best bit,
0:31:02 > 0:31:05you get your hands in and squidge it all together,
0:31:05 > 0:31:09and then just knead it for a little bit, for about five minutes.
0:31:11 > 0:31:14So, to test whether you've kneaded it enough,
0:31:14 > 0:31:17just take the dough like this, in a ball,
0:31:17 > 0:31:21and just pull it back on itself, giving you a nice taut top.
0:31:22 > 0:31:26Then pop your finger in the flour, and press it,
0:31:26 > 0:31:29and it should spring back all the way.
0:31:29 > 0:31:30I'm happy with that.
0:31:30 > 0:31:33So now I'm ready to roll this out.
0:31:36 > 0:31:37Just keep pushing.
0:31:40 > 0:31:43So, a bit of flour on there to stop it from sticking.
0:31:44 > 0:31:48And then the easiest way to transport your dough is rolling pin
0:31:48 > 0:31:53in the centre of the dough, then just fold it over...
0:31:53 > 0:31:55And then drag it across
0:31:55 > 0:31:58to your baking sheet.
0:31:58 > 0:32:00'One of the reasons this recipe is so easy
0:32:00 > 0:32:03'is that you don't even need to make your own tomato sauce.
0:32:03 > 0:32:06'Passata, straight from the jar,
0:32:06 > 0:32:08'is just as good when you're in a rush.'
0:32:08 > 0:32:12I like to leave a margin around the pizza, a border,
0:32:12 > 0:32:14just cos I think it looks nicer.
0:32:16 > 0:32:19Lovely pepperoni here.
0:32:19 > 0:32:20Slice it up.
0:32:20 > 0:32:24'Pizza is all about what you put in it and on it.
0:32:24 > 0:32:27'Pepperoni is the nation's number one topping.'
0:32:27 > 0:32:29No rules for pizza.
0:32:30 > 0:32:31Just do what you want.
0:32:31 > 0:32:32There.
0:32:33 > 0:32:35'Next I'm going to spice it up a bit
0:32:35 > 0:32:38'with some beautiful red piquant peppers.
0:32:38 > 0:32:42'And finally a whole ball of buffalo mozzarella.'
0:32:42 > 0:32:46And I'm just going to tear over the top.
0:32:46 > 0:32:49That's going to go all lovely and gooey in the oven.
0:32:49 > 0:32:51Then that's it.
0:32:51 > 0:32:53So simple, so easy.
0:32:54 > 0:32:58'That needs to cook for about 8-10 minutes in a really hot oven.
0:32:58 > 0:33:03'About 240 degrees, so it cooks quickly and gets lovely and crisp.'
0:33:08 > 0:33:10Yes!
0:33:10 > 0:33:13'So there you have it - a beautiful pepperoni pizza in less time
0:33:13 > 0:33:15'than it would take to have one delivered.'
0:33:15 > 0:33:17That looks perfect.
0:33:17 > 0:33:21I'm going to finish it off with some fresh basil.
0:33:21 > 0:33:23Bit of colour, another flavour layer.
0:33:23 > 0:33:26Just rip it up, over the top...
0:33:26 > 0:33:27Look at that. Perfect.
0:33:29 > 0:33:30Cut into this.
0:33:32 > 0:33:36There's only one way to eat a pizza, and that's with your fingers.
0:33:39 > 0:33:40Mmm!
0:33:40 > 0:33:42Really good.
0:33:42 > 0:33:45'We all love our Italian food, particularly in Bedford,
0:33:45 > 0:33:48'which has the largest concentration of Italians in the UK,
0:33:48 > 0:33:52'arriving here in the '50s to work for a local brick factory.
0:33:52 > 0:33:55'But our research threw up some more geographical quirks
0:33:55 > 0:33:57'which are much harder to make sense of.'
0:34:00 > 0:34:03BAGPIPES SKIRL
0:34:03 > 0:34:07- Scotland!- Home of the bagpipes!
0:34:07 > 0:34:11- Haggis!- Tossing the caber!- Snow!
0:34:11 > 0:34:14And, believe it or not...
0:34:14 > 0:34:16Mexican food!
0:34:16 > 0:34:19Aye, it is true, there is this kind of relationship between
0:34:19 > 0:34:21Mexico and Scotland on the food front.
0:34:21 > 0:34:23Why do you think that is, Kingy?
0:34:23 > 0:34:26It's got to be the climate, isn't it? The hot weather...
0:34:26 > 0:34:28You must be joking, it's not Acapulco or Cancun, is it?
0:34:28 > 0:34:31Can't be that! It's a mystery that needs unravelling.
0:34:31 > 0:34:35- Wait, we're just the men to do it! - Shall we?- Oh, we should!
0:34:39 > 0:34:42'The Scots are the nation's top Mexican food fans,
0:34:42 > 0:34:44'14% more likely to eat it
0:34:44 > 0:34:46'than in any other part of Britain.'
0:34:46 > 0:34:49What is it you like about Mexican food?
0:34:49 > 0:34:52- Just the flavours in it. - Really?- Spices.
0:34:52 > 0:34:53I love it, I love chillies.
0:34:53 > 0:34:55We love spice, that's why. We like the burn.
0:34:55 > 0:34:57- Are you partial to a Mexican?- Yes.
0:34:57 > 0:34:59Oh! You look Mexican.
0:34:59 > 0:35:02- Chilli, enchiladas, burritos, love them all.- Oh!
0:35:02 > 0:35:04What's your favourite Mexican food, do you know?
0:35:04 > 0:35:06"I love a burrito!"
0:35:06 > 0:35:09- A what?- "A burrito!" - THEY LAUGH
0:35:09 > 0:35:15'Research shows that 32% of us are enjoying even spicier food.
0:35:15 > 0:35:17'But what is it about the bonnie burrito
0:35:17 > 0:35:19'that's got the Scots so excited?'
0:35:21 > 0:35:23'In search of some answers,
0:35:23 > 0:35:25'we head off to meet spice shop owner Dougie Bell.
0:35:25 > 0:35:28'He's been supplying Mexican restaurants with fresh
0:35:28 > 0:35:30'ingredients for over 20 years.'
0:35:32 > 0:35:35- Oh, yes. - The great Lupe Pintos, famous deli.
0:35:35 > 0:35:38- Dougie?- Nice to meet you.- I'm Si, nice to meet you, man.- Hi, Dougie.
0:35:38 > 0:35:42'The first ever Mexican restaurant in Scotland opened
0:35:42 > 0:35:45'way back in 1984 and was based on the American Tex-Mex.
0:35:45 > 0:35:49'Lupe Pintos is very much about the authentic side of the cuisine.'
0:35:49 > 0:35:53This place is, er, serving people who are after the real deal,
0:35:53 > 0:35:56- so people who are getting right into chilli cookery.- Uh-huh.
0:35:56 > 0:35:58General advice I give people, er, with chilli,
0:35:58 > 0:36:02is mix, match and experiment. And, er, that's the trick.
0:36:02 > 0:36:06- He's like a DJ of the chilli world, isn't he?- He is.- He's mixing.
0:36:06 > 0:36:09- Do you like it hot, Dougie? - My palette's medium to hot.
0:36:09 > 0:36:11When it gets to a certain level, the heat level,
0:36:11 > 0:36:14I think the flavour disappears for me, personally.
0:36:14 > 0:36:17So, Dougie, why do you think the Scots have the relationship
0:36:17 > 0:36:20that they clearly do with Mexican cuisine?
0:36:20 > 0:36:23Scots love spicy food. That's... We always have.
0:36:23 > 0:36:26So, then, I think after that, it developed sort of slowly,
0:36:26 > 0:36:28people going on holidays, coming back,
0:36:28 > 0:36:31wanting a wee taste of it, either to America or Mexico,
0:36:31 > 0:36:33but on a much grander scale,
0:36:33 > 0:36:36I think it's linked to a very important historic event,
0:36:36 > 0:36:39and if you want to know a wee bit more about that,
0:36:39 > 0:36:42I think the best place to go and discuss it would be the pub.
0:36:42 > 0:36:44- That sounds a champion idea. - Let's go.
0:36:47 > 0:36:50'So, what momentous occasion would you find
0:36:50 > 0:36:53'celebrated on the back wall of a Scottish pub?'
0:36:53 > 0:36:58This is the reason - it was the 1986 World Cup in Mexico,
0:36:58 > 0:37:00where Scotland qualified.
0:37:00 > 0:37:03Thousands and thousands of Scottish fans went over there,
0:37:03 > 0:37:06loved the culture, loved the people, loved the food,
0:37:06 > 0:37:08and I think this was the whole start of it.
0:37:08 > 0:37:11Some of them stayed and wandered, some of them came back with memories,
0:37:11 > 0:37:13and some of them came back with wives.
0:37:13 > 0:37:15I just think the faces are great
0:37:15 > 0:37:17cos everybody's having such a great time,
0:37:17 > 0:37:19and that's what football should be about as well, and food,
0:37:19 > 0:37:22and that kind of cultural exchange, and, oh, it'd be brilliant!
0:37:22 > 0:37:25There's definitely a merging of two cultures takes part
0:37:25 > 0:37:28in every World Cup, but I think that one was a special one
0:37:28 > 0:37:29for a lot of Scottish people,
0:37:29 > 0:37:31and, of course, when they came back they would have been,
0:37:31 > 0:37:33"Why isn't there any food like this?"
0:37:33 > 0:37:35'But there is now.
0:37:35 > 0:37:37'Every month in pubs across Scotland,
0:37:37 > 0:37:40'Dougie and fellow Mexican food aficionados meet to enjoy
0:37:40 > 0:37:42'their favourite cuisine.
0:37:42 > 0:37:44'Tonight, he's asked us to do the cooking.'
0:37:44 > 0:37:46DAVE SINGS "LA BAMBA"
0:37:49 > 0:37:53'On the menu tonight, it's Mexican brick chicken with frijoles!'
0:37:53 > 0:37:55Here, we're cooking a Mexican.
0:37:55 > 0:37:58We are, and I'm going to spatchcock a chicken.
0:37:58 > 0:37:59Basically, take the spine out,
0:37:59 > 0:38:01flatten it out, and it's ready to cook.
0:38:01 > 0:38:04A classic mistake that people make is that they think,
0:38:04 > 0:38:06"Oh, there's me chicken,"
0:38:06 > 0:38:09- and they make a cut up here and half it that way.- Oh!
0:38:09 > 0:38:12That would be what is commonly known as a complete and utter disaster.
0:38:12 > 0:38:17- Aye.- So what you do is you make two cuts with scissors or a knife,
0:38:17 > 0:38:20if your knife skills are good enough, up this side of
0:38:20 > 0:38:25the backbone, and then it opens out in the perfect way.
0:38:25 > 0:38:28And that, in essence, you can keep it like that if you want.
0:38:28 > 0:38:31That's in essence spatchcock, but we're going to bone it out.
0:38:32 > 0:38:34'While Si de-bones the chicken,
0:38:34 > 0:38:36'I'm going to get on with the marinade.'
0:38:36 > 0:38:39At the heart of the dish are chillies.
0:38:39 > 0:38:42I've got two chipotle chillies for smokiness,
0:38:42 > 0:38:45and I'm going to use about half a habanero chilli for heat.
0:38:45 > 0:38:47Don't like it much, use a quarter.
0:38:47 > 0:38:50If you like it really hot, use a whole one.
0:38:50 > 0:38:54But if this is a hand grenade, this is a nuclear reactor!
0:38:54 > 0:38:56'Quickly toast the chillies in a dry pan,
0:38:56 > 0:38:59'then place them in a bowl of hot water to soak for 20 minutes,
0:38:59 > 0:39:01'helping them to rehydrate.'
0:39:01 > 0:39:03Now, I'm not going to wait for these to soak.
0:39:03 > 0:39:07Here's some I did earlier. Ooh, look at that.
0:39:07 > 0:39:09What I'm going to do, just going to take the seeds out,
0:39:09 > 0:39:11then I'm going to pound it into a paste.
0:39:11 > 0:39:16I can feel me fingers throbbing. Such is the power of the chilli!
0:39:16 > 0:39:19'Crush the chilli in a pestle and mortar with some olive oil
0:39:19 > 0:39:21'and a generous amount of salt,
0:39:21 > 0:39:23'working the chillies until they create a paste.
0:39:26 > 0:39:29'Then add the juice of one orange, two cloves of garlic,
0:39:29 > 0:39:32and two teaspoons of fresh oregano.'
0:39:33 > 0:39:36We're just going to keep pounding that to release
0:39:36 > 0:39:38the oils from the oregano, all those flavours...
0:39:40 > 0:39:42..melanged together in a wonderful melange.
0:39:43 > 0:39:45'When you've finished the marinade,
0:39:45 > 0:39:47'it's time to dress the de-boned chicken.'
0:39:47 > 0:39:49And this is the good bit.
0:39:49 > 0:39:52What you do is you start to massage that fantastic marinade
0:39:52 > 0:39:57into the meat, push all those flavours in.
0:39:57 > 0:40:00Right, we've set that aside to marinade for half an hour.
0:40:00 > 0:40:03- Now, Mr Myers, beans!- He-e-ey!
0:40:03 > 0:40:05That's his Mexican impression, it's good, isn't it?
0:40:05 > 0:40:08- Onion!- Thank you.- Garlic.
0:40:08 > 0:40:12Now, there's various methods of doing re-fried beans or frijoles,
0:40:12 > 0:40:13but we've got good quality beans.
0:40:13 > 0:40:16Not your average beans, these are top beans,
0:40:16 > 0:40:17so we're going to go purist.
0:40:17 > 0:40:21The only flavour will be coriander, garlic and onions - and butter.
0:40:21 > 0:40:24There's so much flavour going on this dish, though.
0:40:24 > 0:40:26It's a flavour sensation.
0:40:26 > 0:40:29You're going to think your mouth's electrified.
0:40:30 > 0:40:35'Add the onion, garlic and coriander to a bit of melted butter
0:40:35 > 0:40:37'and sweat for a few minutes.'
0:40:37 > 0:40:39Pretty soon it's going to be sweating like a Scotsman
0:40:39 > 0:40:41at a rugby international.
0:40:41 > 0:40:44THEY LAUGH CONSPIRATORIALLY
0:40:44 > 0:40:45We'll never get out alive, man!
0:40:45 > 0:40:49- The next bit's dead simple! - Have you got that?- Not half.
0:40:49 > 0:40:51Sling the beans in.
0:40:51 > 0:40:54'While the beans bubble away, it's time to get the chicken on.
0:40:54 > 0:40:56'Now, here's where the brick bit comes in.'
0:40:56 > 0:40:58We're going to cook the chicken skin side down,
0:40:58 > 0:41:00and the skin's going to get crispy.
0:41:00 > 0:41:03We need to keep it flat, cos it's just going to go,
0:41:03 > 0:41:06"Whoo!" So we cook it under bricks.
0:41:06 > 0:41:08'Yes, you heard Dave right.
0:41:08 > 0:41:10'A couple of ordinary house bricks,
0:41:10 > 0:41:13'which you need to wrap in foil for hygiene.'
0:41:13 > 0:41:16- I love this bit. - Don't forget, skin side down.- Yes.
0:41:16 > 0:41:19If you're worried about the heat with the chillies,
0:41:19 > 0:41:20you could take some of the marinade off,
0:41:20 > 0:41:24but we're going for it full throttle so we're leaving the marinade on.
0:41:24 > 0:41:26The choice is yours, dear viewer.
0:41:26 > 0:41:29- Reminds me of that joke, Kingy? - Which one?
0:41:29 > 0:41:31- Why did the chicken cross the road?- Don't know.
0:41:31 > 0:41:32To see his flatmate.
0:41:32 > 0:41:35- SI LAUGHS - He's good, in't he?
0:41:37 > 0:41:39'The chicken needs to cook for about 20 minutes.
0:41:39 > 0:41:42'We'll be serving it with some warm tortillas
0:41:42 > 0:41:43'and those all-important beans.'
0:41:43 > 0:41:46- Whoa!- You know me, Kingy. I love a sprinkle.
0:41:46 > 0:41:47I know you do, mate.
0:41:51 > 0:41:54- Oh, man!- Look at this... Fantastic.
0:41:58 > 0:42:04- Ohhhh, look at that! - Oh, yes, indeed.- Skin! Whoa, man!
0:42:04 > 0:42:08'Oh, the mix of the crispy skin with the tenderness of the chicken
0:42:08 > 0:42:09'is delicious.
0:42:09 > 0:42:13'The short cooking time means the meat stays beautifully moist.'
0:42:14 > 0:42:18'Right, it's time to serve the sombrero wearing Scots.
0:42:18 > 0:42:20'Or are they tartan-loving Mexicans?'
0:42:20 > 0:42:22CHEERING AND APPLAUSE
0:42:24 > 0:42:26Andale, andale!
0:42:28 > 0:42:31Well, I hope you enjoy our Mexican food offering.
0:42:31 > 0:42:35It's a nice spicy chicken dish, some re-fried beans, guacamole
0:42:35 > 0:42:36and all the trimmings.
0:42:36 > 0:42:40So, dig in, and if you don't like it, keep it to yourself.
0:42:42 > 0:42:46'This recipe is so simple and easy to recreate at home.
0:42:46 > 0:42:49'The flavours combine to make a really mouth-watering meal.'
0:42:49 > 0:42:52- Seeing as you're from Mexico, do you like the food?- This is amazing.
0:42:52 > 0:42:58This tastes like the chicken in Monterey, so, really nice. Love it.
0:42:58 > 0:43:01'Phwoar, looks as if Dougie and his friends are enjoying
0:43:01 > 0:43:02'our Mexican offerings.'
0:43:02 > 0:43:05People like having fun, people love the food,
0:43:05 > 0:43:08and I think the food suits the characters of both countries,
0:43:08 > 0:43:10because both the Mexicans and the Scots love a party,
0:43:10 > 0:43:13they don't take themselves too seriously, and it's...
0:43:13 > 0:43:14I mean, look at everybody!
0:43:14 > 0:43:17- Cultural exchange, just brilliant.- It's good.
0:43:17 > 0:43:21Well, long may the Scottish-Mexican connection continue.
0:43:21 > 0:43:24- Hear, hear, David. - Cerveza?- What a good idea.
0:43:26 > 0:43:29'Over the years, world flavours have become
0:43:29 > 0:43:31'an integral part of the British menu.
0:43:31 > 0:43:34'As a nation, we happily eat international food
0:43:34 > 0:43:36'three nights a week,
0:43:36 > 0:43:39'and four of our favourite top ten dishes are international.
0:43:39 > 0:43:44'However, we're not quite ready to give up our home-made classics.
0:43:44 > 0:43:46'At number two, shepherd's pie.
0:43:47 > 0:43:50'Many of the dishes on our menu tonight remain loyal
0:43:50 > 0:43:52'to our historic love of meat and two veg,
0:43:52 > 0:43:55'the staple diet for most families in the '50s and '60s.
0:43:55 > 0:43:58'However, we can afford to be a bit more adventurous now,
0:43:58 > 0:44:00'and with one in eight of the population
0:44:00 > 0:44:02'declaring themselves vegetarian,
0:44:02 > 0:44:05'I've decided to make you a meat-free version.
0:44:05 > 0:44:08'And I promise you, it's just as tasty.'
0:44:08 > 0:44:10I'm starting off with one leek.
0:44:11 > 0:44:14Finely chopped.
0:44:14 > 0:44:15'Mince is our most popular fresh meat,
0:44:15 > 0:44:19'so I don't expect everyone to give up the traditional version
0:44:19 > 0:44:22'and suddenly start cooking mountains of shepherdless pie.
0:44:22 > 0:44:25'But I'm cooking this recipe especially for those living in
0:44:25 > 0:44:28'the east of England, where most vegetarians live.'
0:44:28 > 0:44:33So, carrots in - adds colour and sweetness.
0:44:33 > 0:44:36'Commonly, shepherd's pie was a way of using up leftover lamb
0:44:36 > 0:44:37'after a Sunday roast.
0:44:37 > 0:44:41'But for this I'm using chestnut mushrooms and lentils.
0:44:41 > 0:44:43'First, the mushrooms.'
0:44:43 > 0:44:46Chop them into big chunks cos they do reduce down quite a lot
0:44:46 > 0:44:48and disappear, disintegrate into nothing.
0:44:50 > 0:44:51Mushrooms...
0:44:53 > 0:44:55'Next, add one chopped garlic clove.
0:44:56 > 0:44:58'A tablespoon of fresh thyme...
0:44:59 > 0:45:01'..and three sage leaves.'
0:45:01 > 0:45:03Sage is beautiful, but too much,
0:45:03 > 0:45:07and sometimes the dish can taste a bit soapy.
0:45:08 > 0:45:11Wonderful flavour, smell, it's fantastic.
0:45:11 > 0:45:13I'll leave that for a few minutes.
0:45:15 > 0:45:18'Next, I'm adding one can of Puy lentils.'
0:45:18 > 0:45:22I just love a good shepherd's pie, there's just something really
0:45:22 > 0:45:28nurturing and comforting about it, and it's kind of food from childhood,
0:45:28 > 0:45:31and it's that yummy topping that I love.
0:45:31 > 0:45:33Tin of tomatoes.
0:45:33 > 0:45:34Give it a stir.
0:45:34 > 0:45:37And then, stock - veggie, obviously.
0:45:39 > 0:45:42You'll need about 300ml.
0:45:42 > 0:45:45And then some red wine, which gives so much flavour.
0:45:45 > 0:45:47Good glug of red wine.
0:45:49 > 0:45:51And then a little patience is needed here.
0:45:51 > 0:45:54I'm just going to leave this to simmer away,
0:45:54 > 0:45:58for the flavours to develop and give me time to make the topping.
0:46:01 > 0:46:04Now, this topping's a little bit different
0:46:04 > 0:46:08to usual shepherd's pie toppings, but it's equally as tasty.
0:46:08 > 0:46:12For my alternative mash topping, I'm using two sweet potatoes,
0:46:12 > 0:46:15two normal potatoes and half a cauliflower.
0:46:15 > 0:46:18But this does make it a little bit healthier,
0:46:18 > 0:46:20because there are less carbs in the topping.
0:46:20 > 0:46:23Add the regular potatoes to the boiling water first,
0:46:23 > 0:46:25as they take the longest time to cook,
0:46:25 > 0:46:29followed by the sweet potatoes, then finally the cauliflower.
0:46:29 > 0:46:33And all together, it'll probably take about 12 to 14 minutes.
0:46:35 > 0:46:38Once the vegetables are tender, drain the water
0:46:38 > 0:46:40and mash with a dollop of butter.
0:46:40 > 0:46:44It's a great way of hiding veg, using the cauliflower in this as well,
0:46:44 > 0:46:47if you have kiddies or family members
0:46:47 > 0:46:50that are a little reluctant to eating it.
0:46:50 > 0:46:53Mash done - time to put the finishing touches to my filling.
0:46:53 > 0:46:56I'm going to add my staples - soy sauce...
0:46:58 > 0:47:01..and the tiniest pinch of sugar.
0:47:01 > 0:47:06And the smells coming from this are beautiful.
0:47:08 > 0:47:10It just smells like home.
0:47:10 > 0:47:13Just pour this into the tin.
0:47:18 > 0:47:19I'm very happy with that.
0:47:19 > 0:47:21Mash is now ready.
0:47:21 > 0:47:25Historically, shepherd's pie had potato on the bottom and sides,
0:47:25 > 0:47:28but for this version, I'm sticking with the mash just on the top.
0:47:28 > 0:47:31And this is comforting family food.
0:47:32 > 0:47:35It can be rustic and any way you like it.
0:47:35 > 0:47:41So that's going to go in the oven for 20 minutes at about 200 degrees.
0:47:41 > 0:47:45And I can't wait to taste it when it comes out.
0:47:51 > 0:47:53OK, see if this is ready.
0:47:53 > 0:47:55Oh, it smells so good.
0:47:57 > 0:47:59Looks fantastic.
0:48:01 > 0:48:04Ah, this is going to be wonderful.
0:48:06 > 0:48:09Ah, that waft smells amazing.
0:48:13 > 0:48:16Shepherd's pie is a meal in itself, no side orders needed.
0:48:16 > 0:48:20We now spend just 30 minutes preparing our evening meals,
0:48:20 > 0:48:24so dishes cooked from memory and in a matter of minutes are essential!
0:48:25 > 0:48:28And whichever way you choose to make it, meat or no meat,
0:48:28 > 0:48:32it's easy to see why it's the nation's second favourite dish.
0:48:34 > 0:48:36So we're almost at the end of our top ten.
0:48:36 > 0:48:38I don't know about you, Si, but I'm full.
0:48:38 > 0:48:40What a lot of tasty food!
0:48:40 > 0:48:43We've had fish and chips with our chilli con carne,
0:48:43 > 0:48:46we've had steak, pork chops, curry, casseroles,
0:48:46 > 0:48:49spag bol, pizza and, of course, shepherd's pie.
0:48:49 > 0:48:50Listen, you know all that food?
0:48:50 > 0:48:53What do you think it says to us about us as a nation?
0:48:53 > 0:48:55Well, we definitely like a bit of meat in our meals.
0:48:55 > 0:48:57- We don't have a lot of time to cook, do we?- No.
0:48:57 > 0:48:59We like a bit of convenience,
0:48:59 > 0:49:02something like a good old one-pot wonder.
0:49:02 > 0:49:05Overall, I think we like our evening meals to be fast,
0:49:05 > 0:49:07flavoursome and fuss-free.
0:49:07 > 0:49:09Yeah, I think that's fair enough.
0:49:09 > 0:49:12But even though we like the three Fs when we come to home cooking,
0:49:12 > 0:49:15the nation's number one isn't really any of those things, is it?
0:49:15 > 0:49:18Aye, and do you know what the nation's number one is?
0:49:18 > 0:49:20Well, it's my favourite, too.
0:49:20 > 0:49:21And you know, I know it's yours!
0:49:21 > 0:49:24Well, mate, let's get stuck in and cook...
0:49:24 > 0:49:26BOTH: The roast dinner!
0:49:31 > 0:49:34Our journey has taken us to spice shops in Scotland,
0:49:34 > 0:49:37apple orchards in Kent, Thai kitchens and local pubs.
0:49:37 > 0:49:41So it seems fitting that our final stop is a British farm,
0:49:41 > 0:49:45the place to find so many of our favourite dinners' raw ingredients.
0:49:45 > 0:49:48Meat is at the heart of our number one dish.
0:49:48 > 0:49:51All across the country, we favour different types.
0:49:51 > 0:49:54Beef in the Midlands, chicken in the South, roast lamb in London
0:49:54 > 0:49:57and pork eaten mostly in the North East.
0:49:57 > 0:50:01And here's a man who knows exactly what we love about a roast.
0:50:01 > 0:50:03What do you think it is, Rupert,
0:50:03 > 0:50:07that makes us love roast meats so much as a nation?
0:50:07 > 0:50:09- I just say it's good, wholesome food.- Yeah.
0:50:09 > 0:50:13- And then there's succulent juices you can hear when it's cooking away.- Yes.
0:50:13 > 0:50:15And then when you finish and it's on that roasting tray
0:50:15 > 0:50:18- and you just look at it and you can feel yourself salivating.- Yes!
0:50:18 > 0:50:21And you put the gravy on there... It is beautiful.
0:50:21 > 0:50:23- Talking of which... - Aye, come on, then.
0:50:23 > 0:50:25Let's go and have one of our favourites.
0:50:25 > 0:50:27Yeah, come on, mate, we're off.
0:50:28 > 0:50:30We've borrowed the farm kitchen for the afternoon.
0:50:30 > 0:50:34And actually, we've never met anyone who doesn't love this next dish.
0:50:34 > 0:50:38Chicken is the nation's number one roast, but we wanted to cook you
0:50:38 > 0:50:40our very own personal favourite,
0:50:40 > 0:50:42which is a tender piece of pork loin.
0:50:42 > 0:50:45Right, now listen, I'm going to crack on and French trim this.
0:50:45 > 0:50:48And basically, all French trim means is... It's a bit posh.
0:50:48 > 0:50:52So you take the meat off the end of the bones,
0:50:52 > 0:50:55so it just presents very beautifully and nicely.
0:50:55 > 0:50:58If you don't feel confident enough to do this yourself,
0:50:58 > 0:51:00you can always ask the butcher.
0:51:00 > 0:51:01Do you know, it's like watching
0:51:01 > 0:51:04Christiaan Barnard do that first heart transplant.
0:51:04 > 0:51:08While Kingy gets trimming, it's time for me to get stuffing.
0:51:08 > 0:51:10Stuffing is not just for chicken.
0:51:10 > 0:51:12We created a great stuffing for this one.
0:51:12 > 0:51:16It's hazelnut, rosemary and apple stuffing.
0:51:16 > 0:51:20First off, sweat some chopped onions in a little butter.
0:51:20 > 0:51:22The big ingredient in this is apple.
0:51:22 > 0:51:26I'm going to grate it, skin and all. Not the pips.
0:51:26 > 0:51:28But that's a brilliant British tradition,
0:51:28 > 0:51:31- is the use of accompaniments to the roast.- Oh, I love that.
0:51:31 > 0:51:34Apple with pork. Mint with lamb.
0:51:34 > 0:51:37They're as good together as me and you.
0:51:37 > 0:51:41Add some chopped rosemary, fresh breadcrumbs
0:51:41 > 0:51:44and a tablespoon of chopped, toasted hazelnuts.
0:51:44 > 0:51:47Just a bit of salt and pepper and we're there.
0:51:48 > 0:51:51Now, obviously there's nowhere to stuff your stuffing
0:51:51 > 0:51:54in a piece of pork, so you have to make a cut in the meat
0:51:54 > 0:51:56and open it out flat.
0:51:56 > 0:51:58I'm a devil, I always tend to put too much stuffing in
0:51:58 > 0:52:01and then it bursts, but never mind.
0:52:01 > 0:52:05Look at that. All of a sudden, your joint's twice as big.
0:52:05 > 0:52:09Once the stuffing's in, you need to tie the pork up with string
0:52:09 > 0:52:11or it'll all fall out in the oven!
0:52:11 > 0:52:13Now for the best bit of a pork roast,
0:52:13 > 0:52:16and getting it right is a real badge of honour.
0:52:16 > 0:52:20There are myths and stories abound about how to get good crackling.
0:52:20 > 0:52:23- Well, we're going to show you. - First, score the rind.
0:52:23 > 0:52:26Take care not to cut through to the meat,
0:52:26 > 0:52:28because you don't want to let the meat juices out.
0:52:28 > 0:52:30Now what we do is we pour boiling water over this
0:52:30 > 0:52:36and you'll see all the score marks kind of just widen.
0:52:40 > 0:52:42Next, dry the skin off and smother in salt,
0:52:42 > 0:52:44pushing it into all the cracks.
0:52:44 > 0:52:48Then place on a roasting tray on a layer of chopped onion and carrots.
0:52:48 > 0:52:51And this gives you a basis to make a mighty fine gravy.
0:52:51 > 0:52:55- Abso-flipping-lutely! - Are you ready to go on your veg bed?
0:52:55 > 0:52:58- Look at that, you gorgeous little thing!- Oh, look at that!
0:52:58 > 0:53:00Add a little bit of hot water to the dish -
0:53:00 > 0:53:03it stops the veg burning and the meat juices catching.
0:53:03 > 0:53:06Place the meat in the oven.
0:53:06 > 0:53:07Goodbye, my beauty.
0:53:09 > 0:53:12- POSH ACCENTS:- So now the leading actor has taken to the stage...
0:53:12 > 0:53:16- We now can work on the supporting cast.- Hoo-rah!
0:53:16 > 0:53:18First things first - roast taters,
0:53:18 > 0:53:21and you want nice, firm potatoes that aren't too watery.
0:53:21 > 0:53:24So a top tip for the perfect roastie.
0:53:24 > 0:53:28Squeeze your spuds before you think of using them.
0:53:28 > 0:53:31If they yield, move on to the next one.
0:53:31 > 0:53:33If they're firm, use that one.
0:53:33 > 0:53:35Roasties are a given,
0:53:35 > 0:53:38but other bits on the side are a matter of taste.
0:53:38 > 0:53:41Well, there is a big debate, Kingy, isn't there?
0:53:41 > 0:53:45- Can you have Yorkshire pudding with anything apart from beef?- Yes!
0:53:45 > 0:53:47Roast is very bespoke, depending on the family.
0:53:47 > 0:53:49Yeah, it is. You can have what you want.
0:53:49 > 0:53:51And the thing is, you can tailor your Yorkshire pudding
0:53:51 > 0:53:52to match your roast.
0:53:52 > 0:53:57So with the pork, we have invented a sage and onion Yorkshire pudding.
0:53:57 > 0:54:01First off, I've got some onions which I've caramelized in this pan
0:54:01 > 0:54:05with a bit of butter. To that I'm going to add some sage.
0:54:06 > 0:54:09And this is where your kitchen starts to smell like Sunday.
0:54:11 > 0:54:14And just set this aside to cool, while we make the batter.
0:54:14 > 0:54:16Now, I learned to make Yorkshire puddings
0:54:16 > 0:54:19at my mother's apron strings, and it's dead easy.
0:54:19 > 0:54:21This is for two big ones.
0:54:22 > 0:54:25You'll need eight heaped tablespoons of flour,
0:54:25 > 0:54:27a teaspoon of salt
0:54:27 > 0:54:29and four eggs.
0:54:29 > 0:54:31Now, I don't worry about it going lumpy at this point -
0:54:31 > 0:54:35I have no fear. Remember, I first made this when I was six.
0:54:35 > 0:54:38And I didn't know what a lump was. It didn't worry me then,
0:54:38 > 0:54:42it doesn't worry me now. And just, kind of, mix this all together.
0:54:44 > 0:54:46Then add some milk. As me mother used to say -
0:54:46 > 0:54:50- IMITATES MOTHER:- Keep adding until the mixture looks like runny cream!
0:54:50 > 0:54:55I think I'm just about there. But now, what I need to do is
0:54:55 > 0:54:57to leave this batter to rest for an hour.
0:54:57 > 0:55:00Now time for the potatoes. Everyone's got their
0:55:00 > 0:55:04favourite methods, but trust us, this one's foolproof.
0:55:04 > 0:55:07All I'm doing is giving them a scruff-up.
0:55:07 > 0:55:10All those little bashed bits are going to be crispy bits.
0:55:11 > 0:55:14Now we'll show you a top trick. It's semolina.
0:55:16 > 0:55:18About a tablespoon will do, on your taters.
0:55:18 > 0:55:21And it, kind of, clings to the scruffed-up bits.
0:55:21 > 0:55:25It just makes them super crispy. We are going for the ultimate roastie,
0:55:25 > 0:55:28so all these little bits, they do add up.
0:55:28 > 0:55:31Make sure the oil's really hot before you add the potatoes,
0:55:31 > 0:55:34giving them a bit of a douse in the remaining oil.
0:55:34 > 0:55:39And then stick them in the oven until golden and crispy.
0:55:41 > 0:55:44Traditionally, the Sunday roast went in the oven before the local
0:55:44 > 0:55:48church service - ready to share with the rest of the family after
0:55:48 > 0:55:50hearing the weekly sermon.
0:55:50 > 0:55:53Sundays are no longer so holy - but roasts are.
0:55:55 > 0:55:58- Oh, yes!- Yes!
0:55:58 > 0:56:00- Get in. Listen to the sound. - Some crackling.
0:56:03 > 0:56:06- Oh, yeah, baby. - Now, that's perfect crackling.
0:56:06 > 0:56:09I know it's not healthy, but it's such a special thing.
0:56:09 > 0:56:10It's crackling, man.
0:56:10 > 0:56:14While the meat rests, it's time for me to tackle the Yorkies.
0:56:14 > 0:56:17Right, so that's me batter, it's rested.
0:56:17 > 0:56:19I've got the onions and the sage stirred in.
0:56:19 > 0:56:22We've got this oil blistering hot...
0:56:22 > 0:56:25the batter's there, the sage and onions mixed in.
0:56:25 > 0:56:30And if you're aghast that we're cooking Yorkies with pork, then think on this -
0:56:30 > 0:56:34we're actually eating more Yorkshires with chicken than with beef,
0:56:34 > 0:56:37so what's wrong with serving them up with any piece of meat?
0:56:37 > 0:56:38HE SIGHS
0:56:38 > 0:56:39Now for the gravy.
0:56:39 > 0:56:41I've got the juices from the meat,
0:56:41 > 0:56:44the veg and a little bit of chicken stock.
0:56:44 > 0:56:46Make sure when you're adding the flour to thicken it...
0:56:46 > 0:56:48it isn't boiling, cos what will happen is,
0:56:48 > 0:56:52the flour will then go... into horrible little balls and you'll get lumpy gravy,
0:56:52 > 0:56:53which is not what we want.
0:56:53 > 0:56:57And that's the thing about roasts and making gravy, isn't it?
0:56:57 > 0:57:00Everybody has their own different way of doing things,
0:57:00 > 0:57:03that ends up in the same result.
0:57:03 > 0:57:05And my way is to add a bit of gravy browning.
0:57:05 > 0:57:07There'll be loads of chefs out there,
0:57:07 > 0:57:10holding their hands up in horror.
0:57:10 > 0:57:13Well, you can all get lost, cos it works and it's great.
0:57:13 > 0:57:15DAVE GROANS
0:57:15 > 0:57:18Time to get that roast dinner together.
0:57:18 > 0:57:20- Oh, listen to that crackling, mucker.- But the meat -
0:57:20 > 0:57:24cos it's good meat - is still really juicy, isn't it?
0:57:24 > 0:57:27We're serving it up with some spring greens, sauteed with
0:57:27 > 0:57:31pork trimmings. And a delicious root veg mash.
0:57:31 > 0:57:33Oh, feeling quite beside myself.
0:57:33 > 0:57:37And those all-important crispy and crunchy roast potatoes.
0:57:37 > 0:57:41- Got that space there for a slice of Yorkshire pudding, Kingy.- Get in.
0:57:43 > 0:57:46And then the finishing touch.
0:57:46 > 0:57:48Oh, plenty on the Yorkshire, Kingy.
0:57:48 > 0:57:50Oh, look at that.
0:57:50 > 0:57:53That makes your mouth water, doesn't it?
0:57:53 > 0:57:57Now...that is what people in Britain love to eat -
0:57:57 > 0:57:59a roast dinner.
0:57:59 > 0:58:01Well, here it is...
0:58:01 > 0:58:03- The roast.- Aye.
0:58:03 > 0:58:05- Wow.- Looks rather nice.
0:58:05 > 0:58:08Well, it's our favourite, I'm sure it's your favourite.
0:58:08 > 0:58:10It's everybody's favourite -
0:58:10 > 0:58:13this is the nation's favourite.
0:58:13 > 0:58:16We've been roasting meat since medieval times,
0:58:16 > 0:58:19and its popularity has never waned.
0:58:19 > 0:58:20- WOMAN:- Really good.
0:58:20 > 0:58:23The roast dinner is a reflection of everything that's
0:58:23 > 0:58:25good about food. It's going to take a lot to knock this
0:58:25 > 0:58:28winning dish off the top spot.