0:00:02 > 0:00:06How we eat and drink changes and adapts to suit our lifestyles.
0:00:06 > 0:00:08These days, families spend less
0:00:08 > 0:00:11and less time eating around the table but we still crave
0:00:11 > 0:00:16a sense of togetherness and sharing what we eat really gives us that.
0:00:16 > 0:00:21So I want to make the best of those moments we do have together.
0:00:21 > 0:00:24'I'm teaming up with award-winning chef Richard Corrigan to
0:00:24 > 0:00:26'share kitchen duties...'
0:00:26 > 0:00:27Who said, "Too many chefs?"
0:00:27 > 0:00:28THEY LAUGH
0:00:28 > 0:00:32'..and cook the perfect recipe to eat with your loved ones.'
0:00:32 > 0:00:36The crayfish with ham and chicken really, really works.
0:00:36 > 0:00:39'We'll be debating the future of family dinner time with
0:00:39 > 0:00:42'street food guru Andy Bates.'
0:00:42 > 0:00:44Eat what you want with whoever you want.
0:00:44 > 0:00:47And stop putting the dining table on a pedestal.
0:00:47 > 0:00:50'Kate's feisty beer choices are going down a treat.'
0:00:50 > 0:00:53- You can drink a pint of this no problem.- Yeah. I reckon.
0:00:53 > 0:00:55Or three pints, in my case.
0:00:55 > 0:00:56THEY LAUGH
0:00:57 > 0:00:59'And I'm going to be serving up
0:00:59 > 0:01:02'a tapas take on some British classics.'
0:01:02 > 0:01:05It's time to come together for Food & Drink.
0:01:13 > 0:01:17Once upon a time, families eating together was part of daily routine.
0:01:17 > 0:01:21Now, nearly half of British families struggle to share a meal more
0:01:21 > 0:01:23than three times a week.
0:01:23 > 0:01:27But the advantages of sharing food - conversation,
0:01:27 > 0:01:30even health benefits - are as nourishing as the food itself.
0:01:32 > 0:01:35Chef Richard Corrigan grew up as one of seven children
0:01:35 > 0:01:38and knows a thing or two about sharing food.
0:01:38 > 0:01:41He's won Michelin stars and even cooked for the Queen.
0:01:41 > 0:01:42Service!
0:01:42 > 0:01:43So I want him to show me
0:01:43 > 0:01:47the ideal dish to eat with your nearest and dearest.
0:01:47 > 0:01:49What does sharing food mean to you, Richard?
0:01:49 > 0:01:52For me, it's your friends or your family around the table,
0:01:52 > 0:01:56exchanging ideas, eating some food, drinking some wine.
0:01:56 > 0:02:00I mean, it's a really good connection to be able to do that.
0:02:00 > 0:02:03- I really enjoy it and I think you do as well.- I do, too.
0:02:03 > 0:02:04It's the best time of the day,
0:02:04 > 0:02:06sitting at the table with friends and family.
0:02:06 > 0:02:08So, what are we going to be cooking today?
0:02:08 > 0:02:10We're going to be cooking chicken and ham pie
0:02:10 > 0:02:13- with the addition of crayfish.- Oh!
0:02:15 > 0:02:17Pies are a great dish to share
0:02:17 > 0:02:20and, by adding crayfish to the classic ham and chicken filling,
0:02:20 > 0:02:23Richard's giving it an unusual twist
0:02:23 > 0:02:26that will be a guaranteed talking point around the table.
0:02:28 > 0:02:31Now, the beauty of a pie, whatever shape or form it takes,
0:02:31 > 0:02:33I think, conjures up bringing it to the table
0:02:33 > 0:02:36and then just breaking that crust and you see the steam
0:02:36 > 0:02:37and everybody's face light up.
0:02:37 > 0:02:41Yeah, and the other thing is there's very little washing-up to do.
0:02:41 > 0:02:45'To start off, we need some tender meat so we've poached a ham hock
0:02:45 > 0:02:48'with some chicken thighs in a bit of water, herbs and veg.
0:02:48 > 0:02:53'This leaves a delicious stock and the meat just melts from the bone.'
0:02:53 > 0:02:57Chicken thighs are relatively cheap, gammon is relatively cheap,
0:02:57 > 0:02:59- but very tasty. - They are fantastic in a pie.
0:02:59 > 0:03:02They're incredibly great value and the residue,
0:03:02 > 0:03:05the stock that's left over, is just fantastic. I mean, it really is.
0:03:05 > 0:03:08So, you've got some crayfish there, Richard.
0:03:08 > 0:03:10Yeah, which we've picked the shell off them
0:03:10 > 0:03:13and you end up with a very fine specimen, really.
0:03:13 > 0:03:17'You can buy freshwater crayfish from specialist fishmongers.
0:03:17 > 0:03:19'They are bit of a treat
0:03:19 > 0:03:22'and you can get a dozen for around the price of one lobster.'
0:03:22 > 0:03:26So, the crayfish heads we have here, this is for the base of the sauce.
0:03:26 > 0:03:27You don't need to cook this for hours.
0:03:27 > 0:03:31We're just going to put a small bit of tomato puree in there and that's
0:03:31 > 0:03:33really just for a visual, a little bit of colour,
0:03:33 > 0:03:35and a tiny, little bit of flavour.
0:03:36 > 0:03:40'After simmering the herby stock from the meat for 20 minutes,
0:03:40 > 0:03:42'Richard adds it onto the crayfish heads
0:03:42 > 0:03:45'to make a flavoursome base for the sauce.'
0:03:45 > 0:03:48And in there, I'm just going to put a small bit of tarragon.
0:03:48 > 0:03:49Oh, I love tarragon.
0:03:49 > 0:03:53So, just bring that to the boil and it needs no more cooking.
0:03:53 > 0:03:58A moment sharing is a special moment. Very, very special.
0:03:58 > 0:04:00It's not just about the food, however good it is.
0:04:00 > 0:04:02It's that moment in time.
0:04:02 > 0:04:05The idea of someone just eating suppers on their laps,
0:04:05 > 0:04:06watching TV, you know what I mean?
0:04:06 > 0:04:09- I don't think there is a lot of fun in it, anyway.- No.
0:04:09 > 0:04:11You know, to take a little time out for yourself is not a bad
0:04:11 > 0:04:12thing in life.
0:04:12 > 0:04:17'I'm making a flour and butter mix which we chefs call a roux.'
0:04:17 > 0:04:21- So, what makes a good roux? - Good flour and good butter.- Is it?
0:04:21 > 0:04:23- That's it?- Simple as that. - And how far do you cook it out?
0:04:23 > 0:04:27For this one, just a little bit of colour. Yeah. Not a blonde one.
0:04:27 > 0:04:31- Yeah.- Not a dark brown one, just a touch of colour. Like that one.
0:04:31 > 0:04:33Get it in there. Come on.
0:04:33 > 0:04:35'They don't call me Roux for nothing!
0:04:38 > 0:04:40'Adding Richard's sauce base to my roux and mixing them
0:04:40 > 0:04:43'together makes a thicker sauce.'
0:04:43 > 0:04:45So, tell me, you were brought up in Ireland.
0:04:45 > 0:04:47Family life, coming to the table
0:04:47 > 0:04:50more than once a week for a lunch or a dinner.
0:04:50 > 0:04:53Yeah, I think, you know, it's a kind of country farmhouse environment.
0:04:53 > 0:04:55You know, we weren't kind of...
0:04:55 > 0:04:58It wasn't high table but it was high taste. We ate well.
0:04:58 > 0:05:02- Wild rabbits, pheasants. - That's high taste. I like that.
0:05:02 > 0:05:04- Tarragony enough in there? - I think so.- Yeah?
0:05:04 > 0:05:07- Eh... Want a bit more?- A little.
0:05:09 > 0:05:11- It doesn't, you know... - Who said, "Too many chefs?"
0:05:11 > 0:05:13THEY LAUGH
0:05:14 > 0:05:18'The chicken, ham and sauce go into the pie dish.
0:05:18 > 0:05:21'On top of that goes the chunks of raw crayfish.
0:05:21 > 0:05:22'Whatever you do,
0:05:22 > 0:05:25'make sure to spread this special ingredient evenly
0:05:25 > 0:05:27'so everyone gets a piece.'
0:05:28 > 0:05:30So, you've put a little bit of chives...
0:05:30 > 0:05:32Chives, a small bit of tarragon. It needs no more.
0:05:32 > 0:05:33Just the puff pastry on it now.
0:05:34 > 0:05:37'Giving the rim of the bowl a brush with beaten egg will
0:05:37 > 0:05:39'ensure your pastry sticks perfectly.
0:05:39 > 0:05:42'Shop-bought puff pastry is fine.'
0:05:42 > 0:05:44- So, are you going to crimp or am I going to crimp?- Yeah, go on.
0:05:44 > 0:05:48- Go ahead.- Oh, my word. Are you sure? No, I'll let you...- No, no, no.
0:05:48 > 0:05:51Well, you know, on a pie like this, I think
0:05:51 > 0:05:54you should leave a little bit, you know, overhanging.
0:05:54 > 0:05:57I don't think you should turn this into one of those, you know,
0:05:57 > 0:06:00cheffy, happy little pies.
0:06:00 > 0:06:03Just let a little bit out on the side
0:06:03 > 0:06:06because everyone loves a bit of the pastry.
0:06:06 > 0:06:08Yes, you're right.
0:06:08 > 0:06:11Bring it together nicely.
0:06:11 > 0:06:13Important that you press on the sides there so it'll stick.
0:06:13 > 0:06:16Yeah, yeah, you want it to stick down.
0:06:16 > 0:06:18'Richard brushes the pastry with egg,
0:06:18 > 0:06:21'sprinkles on some thyme and, for the finishing touch,
0:06:21 > 0:06:25'a couple of crayfish heads go into the pastry lid.
0:06:25 > 0:06:28'As well as being a fun decoration, they let out steam,
0:06:28 > 0:06:30'which helps crisp up the pie.'
0:06:32 > 0:06:34There's something incredibly rustic about this
0:06:34 > 0:06:37and I'd rather it rustic than made into something that it's not.
0:06:37 > 0:06:40That's a very valid point because, very often, food for sharing,
0:06:40 > 0:06:45food that you bring to the table is rustic. It's not fancy.
0:06:45 > 0:06:47- It's not overworked. - I mean, there is a temptation always
0:06:47 > 0:06:50when you have pastry to start making little flowers and making...
0:06:50 > 0:06:53And, visually, if you're going to put it in a shop window,
0:06:53 > 0:06:56that's what you would do. But this is for your family.
0:06:56 > 0:06:59Spoon, pastry, delicious filling
0:06:59 > 0:07:03- and a delicious glass of something to go with it.- I hope.
0:07:03 > 0:07:07- Michel, in the oven.- In the oven? 200 degrees for about 20 minutes.
0:07:07 > 0:07:0820 minutes.
0:07:10 > 0:07:13When we share food, we usually share a drink as well.
0:07:13 > 0:07:15We often talk about wine
0:07:15 > 0:07:18but it's not the be-all and end-all of a social event.
0:07:18 > 0:07:21One drink that couldn't go better with a pie like ours is beer.
0:07:24 > 0:07:27Gone are the days when going for a pint meant a musty ale
0:07:27 > 0:07:29or a tasteless lager.
0:07:29 > 0:07:32There are now over 800 breweries in the UK
0:07:32 > 0:07:35and the production of small-scale craft ale is big business.
0:07:35 > 0:07:38There's so much choice that choosing the right beer
0:07:38 > 0:07:40can be a bit daunting prospect.
0:07:42 > 0:07:45We've got drinks expert Kate Goodman to give us
0:07:45 > 0:07:47the inside track for matching beer and food.
0:07:49 > 0:07:53With the variety of beer so huge, it needs its own menu.
0:07:53 > 0:07:57There's a beer out there to suit every taste and every dish.
0:07:57 > 0:08:01There are several ways you can go about pairing beer with food.
0:08:01 > 0:08:04The key is to treat it like you would wine.
0:08:04 > 0:08:06So here are my three tips for the perfect match.
0:08:08 > 0:08:09Use complementary pairings
0:08:09 > 0:08:11where the flavours balance
0:08:11 > 0:08:12and enhance each other.
0:08:12 > 0:08:16Like a strong, punchy bitter with a sharp Cheddar cheese.
0:08:16 > 0:08:19Dark red ales and traditional bitters have a rich, fuller flavour
0:08:19 > 0:08:24so pair well with roasted or smoked meats and the darker, sweet flavours
0:08:24 > 0:08:27of porter and stout complement a rich chocolate dessert.
0:08:29 > 0:08:32The two key things that affect price are the hop content
0:08:32 > 0:08:34and the alcohol content.
0:08:34 > 0:08:36Usually, the more you get, the more you pay.
0:08:37 > 0:08:40Of course, you can go the other way.
0:08:40 > 0:08:42Choose different qualities that
0:08:42 > 0:08:44contrast and cut through each other.
0:08:44 > 0:08:47For example, a crisp, dry, light lager with a sticky
0:08:47 > 0:08:51sweet-and-sour sauce or a fruit beer with meaty game.
0:08:52 > 0:08:55Bear in mind that choosing beer rather than wine isn't
0:08:55 > 0:08:57necessarily cheaper.
0:08:57 > 0:08:59There is good value around for a few pounds
0:08:59 > 0:09:04but craft ales can cost up to £30 a bottle.
0:09:04 > 0:09:08Lastly, pay close attention to the label, as the alcoholic
0:09:08 > 0:09:12content can be 9% or even higher.
0:09:12 > 0:09:16So watch out - if you have a few too many of those, you won't even
0:09:16 > 0:09:18make it to the chocolate dessert.
0:09:20 > 0:09:24'The pie's ready and all we need is some fresh greens, some good
0:09:24 > 0:09:28'company and a little glass of what Kate's found us to go with it.'
0:09:28 > 0:09:31- I think you should do the honours. - Thank you. I will.
0:09:31 > 0:09:34Oh, that just sounds good, doesn't it? Just the sound of it is great.
0:09:34 > 0:09:37It's quite a generous helping here as well. This must be...
0:09:37 > 0:09:39- I think you'd do at least 4-6 people here.- Oh, yeah.
0:09:39 > 0:09:42Well, it depends what size they are, Richard.
0:09:42 > 0:09:46Clearly, Michel, you have slimmed down since I used to know you.
0:09:46 > 0:09:49- Yeah, yeah.- We need our greens. - You need your greens. There you go.
0:09:49 > 0:09:51Thank you, Richard.
0:09:51 > 0:09:55There's nothing like to see the joyous faces of people eating
0:09:55 > 0:09:58real simple, tasty food. Forget about, you know, being stressed out.
0:09:58 > 0:10:02Sit down, eat that and you're going to walk away, you know...
0:10:02 > 0:10:04And it's a uniting dish, isn't it?
0:10:04 > 0:10:06It's one of those that it's just sit around a table, it's big,
0:10:06 > 0:10:08all dig into it, get stuck in.
0:10:08 > 0:10:12You've got the salty tang from the ham and then all the meat's
0:10:12 > 0:10:17so tender it's almost falling away in your mouth. It's just brilliant.
0:10:17 > 0:10:18And the surf-turf,
0:10:18 > 0:10:22the crayfish with ham and chicken really, really works.
0:10:22 > 0:10:26So, I've got some lovely, refreshing beer here to go with your pie.
0:10:29 > 0:10:31I've chosen three pale ales,
0:10:31 > 0:10:34all from the lighter end of the craft ales spectrum
0:10:34 > 0:10:36and costing between £2-3 per bottle.
0:10:38 > 0:10:40This is from Thornbridge. This is Wild Swan.
0:10:40 > 0:10:45- They're based in Derbyshire. - Wild Swan White Gold Pale Ale.
0:10:45 > 0:10:47But it's full of flavour.
0:10:47 > 0:10:49When you think about, you know,
0:10:49 > 0:10:52those bland beers that don't have much flavour,
0:10:52 > 0:10:54these are totally the reverse. It's all about the flavour.
0:10:54 > 0:10:58- The citrus, the aromatics, the floral.- It's quite summery.
0:10:58 > 0:11:00- That's what I was going to say. - That's exactly it.
0:11:00 > 0:11:03Well, do you know, this beer was actually made as a summer beer?
0:11:03 > 0:11:06- Alcohol content?- 3.5, so... - Yeah, I thought it was. It's lowish.
0:11:06 > 0:11:09- It is low, yeah.- So you can drink a pint of this no problem...- Yeah.
0:11:09 > 0:11:13- ..and feel still pretty good.- Yeah, I reckon.- Or three pints, in my case.
0:11:13 > 0:11:14THEY LAUGH
0:11:16 > 0:11:18Well, let's go for the next one, which is
0:11:18 > 0:11:22from the RedWillow brewery and this is Headless.
0:11:22 > 0:11:24These guys are based in Macclesfield.
0:11:24 > 0:11:25This is a classic story -
0:11:25 > 0:11:28a guy who claims he kind of hit a midlife crisis
0:11:28 > 0:11:32and decided to turn his passion for beer into a business
0:11:32 > 0:11:34so he set up a microbrewery in about 2010.
0:11:34 > 0:11:38- This is just a little bit more oomph. - Punch, yeah.- A lot of it more oomph.
0:11:38 > 0:11:40When I think of northern England, I'm thinking real beers.
0:11:40 > 0:11:42I just think of this. You know.
0:11:42 > 0:11:45- Bags of flavour but, nonetheless, a light...- Yeah.- ..light beer.
0:11:45 > 0:11:48If you had something too heavy with this, it would be too much, I think.
0:11:48 > 0:11:51You still need that refreshing sort of side to it.
0:11:52 > 0:11:54So, the last one is Magic Rock.
0:11:54 > 0:11:57This is called High Wire West Coast Pale Ale.
0:11:57 > 0:11:59These guys are based in Huddersfield.
0:11:59 > 0:12:02Again, this is a bit more tropical, again. There's a bit more...
0:12:02 > 0:12:04- I think...I think this is yours. - Yeah.
0:12:04 > 0:12:06See, I find that a tad too bitter for food.
0:12:06 > 0:12:08I mean, I would drink it
0:12:08 > 0:12:11quite...well, very happily, actually, I would drink it.
0:12:11 > 0:12:15But, for food, I think the middle one, Headless, is the best.
0:12:15 > 0:12:18Sharing a hearty pie with your loved ones around the dining table
0:12:18 > 0:12:21might be Richard's idea of how a family should eat
0:12:21 > 0:12:23but not everyone agrees.
0:12:23 > 0:12:27Chef Andy Bates thinks everyone should stop telling him how to eat.
0:12:29 > 0:12:32How and where we eat our dinner has never been a hotter topic
0:12:32 > 0:12:35than it is today and I've had enough of it.
0:12:35 > 0:12:38If we don't sit around the dining table every day,
0:12:38 > 0:12:41society will crumble(!)
0:12:41 > 0:12:43These days, life moves too fast for that.
0:12:43 > 0:12:45Everything is on demand.
0:12:45 > 0:12:48We eat how we want, when we want and what we want.
0:12:48 > 0:12:51We work so hard in Britain - longer hours than anywhere in Europe -
0:12:51 > 0:12:54and, for working families, time is even tighter.
0:12:55 > 0:12:59In 65% of families, both parents work
0:12:59 > 0:13:02and nearly one in three of us live and eat alone.
0:13:04 > 0:13:07When I was growing up, there just wasn't the time to have
0:13:07 > 0:13:09a family meal every night.
0:13:09 > 0:13:10I had two hard-working parents
0:13:10 > 0:13:13and normally ate with my brother after school.
0:13:13 > 0:13:17We'd still have family time together, just in a different way.
0:13:17 > 0:13:20It's simply old-fashioned and impractical to think that
0:13:20 > 0:13:23sitting around a table is the only way of being together.
0:13:27 > 0:13:32These days, there's loads more choice about what and where you can eat.
0:13:32 > 0:13:35Take street food - it couldn't be further from the dinner table
0:13:35 > 0:13:39but it's nutritious and not a solitary experience by any means.
0:13:39 > 0:13:42These days, we've got so many different ways of communicating -
0:13:42 > 0:13:45phone, text, video messaging, social networking,
0:13:45 > 0:13:48'I can spend a lunch time standing at a counter with people
0:13:48 > 0:13:52'just as busy as me, eating delicious street food, talking to the cook...'
0:13:52 > 0:13:54- There you go.- Thank you, Katie.
0:13:54 > 0:13:57..whilst messaging a friend across the world.
0:13:57 > 0:14:00So let's embrace the now, enjoy the pace of life.
0:14:00 > 0:14:01Eat what you want with whoever you want.
0:14:01 > 0:14:04And stop putting the dining table on a pedestal!
0:14:06 > 0:14:07The dining table, for me,
0:14:07 > 0:14:12is the centre of the family and it should be revered.
0:14:12 > 0:14:16In an ideal world, yes, but a lot of people just don't have the time to do
0:14:16 > 0:14:19it any more and I don't want people to feel guilty that they can't do it.
0:14:19 > 0:14:21I come from a working family where we weren't able to
0:14:21 > 0:14:23sit around the table every night.
0:14:23 > 0:14:25We'd get in from school, my brother and I, we'd do cheese on toast
0:14:25 > 0:14:28- but we interacted in different ways.- What, on the phone?
0:14:28 > 0:14:30On the phone, on the internet, on Facebook, on Twitter? No.
0:14:30 > 0:14:33We kind of turned out all right... so to speak.
0:14:33 > 0:14:36What I think is fundamentally wrong with your argument is that
0:14:36 > 0:14:38maybe you did it with just your brother
0:14:38 > 0:14:41but that was an important moment of your learning.
0:14:41 > 0:14:44Communicating with your brother, with whoever it is at the table.
0:14:44 > 0:14:46Well, I think habits have changed,
0:14:46 > 0:14:48the way a family do things together has changed.
0:14:48 > 0:14:51- I think children do more activities than they've ever done before.- Hm.
0:14:51 > 0:14:53I think times are changing but, equally, I think
0:14:53 > 0:14:56because we spend less time with our children, for me,
0:14:56 > 0:14:59there will be a certain time in the day that we're all sat together.
0:14:59 > 0:15:03So we will sit and eat together at breakfast before the day starts.
0:15:03 > 0:15:05So, you know, I make sure I make that time.
0:15:05 > 0:15:08There's nothing wrong with fathers or mothers banging the table -
0:15:08 > 0:15:10"Eat your food!"
0:15:10 > 0:15:13It's not a pleasurable occasion when kids
0:15:13 > 0:15:17are young and they are looking at Dad with his big lump of salty
0:15:17 > 0:15:22smoked fish. "This is lovely." And they really want to spit it out.
0:15:22 > 0:15:23You know what I mean?
0:15:23 > 0:15:27And then when they get into their teens they like these things.
0:15:27 > 0:15:31And surely, nutritionally and physically, emotionally,
0:15:31 > 0:15:34at lots of different levels, it is so important to sit around a table.
0:15:34 > 0:15:36You say about nutritional values
0:15:36 > 0:15:38but my mum would get up very early in the morning,
0:15:38 > 0:15:40she'd cook a proper meal, you know, leave it in the fridge or
0:15:40 > 0:15:43the oven, for us to come in home from school and turn it on.
0:15:43 > 0:15:46We'd eat well. You know, we used to do a monthly shop.
0:15:46 > 0:15:48We never went without good food.
0:15:48 > 0:15:51Although we didn't like eating fruit, we were made to eat it.
0:15:51 > 0:15:53Growing up boys, you know, it was always there.
0:15:53 > 0:15:57So we did eat really well but times are changing. Kind of go with it.
0:15:57 > 0:15:58I think we have to be careful, you know,
0:15:58 > 0:16:02how blase we can have this conversation and say, "Oh, you know,
0:16:02 > 0:16:05"the future is changing." Well, the future only changes if we let it.
0:16:05 > 0:16:09And, you know, there's nothing wrong with tradition here.
0:16:10 > 0:16:13'Do you have a passion for eating round the dinner table?
0:16:13 > 0:16:14'Carry on the debate after the show
0:16:14 > 0:16:19'by logging on to BBC.co.uk/FoodAndDrink,
0:16:19 > 0:16:22'where you can also find all of today's recipes and drinks.'
0:16:23 > 0:16:26We've been talking about sharing, but when it comes to sharing,
0:16:26 > 0:16:28we've all got a pet hate.
0:16:28 > 0:16:31Maybe at the dinner party or in the pub or something, I don't know,
0:16:31 > 0:16:34wherever you do sharing. So what is it? Kate?
0:16:34 > 0:16:36- I've got quite a big appetite.- No!
0:16:36 > 0:16:41So I don't like it when someone on the other side of the table
0:16:41 > 0:16:45- is hogging the food and I can't reach it.- Yeah.
0:16:45 > 0:16:47What about you, Richard?
0:16:47 > 0:16:50Well, having cooked and presented food to a table
0:16:50 > 0:16:53- and then see people reach for salt. - Before they even taste it.
0:16:53 > 0:16:56I just feel like grabbing their hands - "Stop!"
0:16:56 > 0:16:59Before they taste it, I think that's one of my really annoying things.
0:16:59 > 0:17:03And then they'll probably say afterwards, "That was a bit salty."
0:17:03 > 0:17:04What about you?
0:17:04 > 0:17:08What I hate is when I buy chips and I offer them before.
0:17:08 > 0:17:10I want all chips to myself.
0:17:10 > 0:17:13"I will buy you a portion so you do not take one of them."
0:17:13 > 0:17:16"No, I'm fine, I'm fine, I'm fine.
0:17:16 > 0:17:17"Can I have a chip?"
0:17:17 > 0:17:21"I offered you..." It's something about chips, isn't it?
0:17:21 > 0:17:23- I think you're right. It's chips. - Something about chips.
0:17:23 > 0:17:27- He's a bit chippy about his chips. - Well, for me, it's that age-old one.
0:17:27 > 0:17:30It really is. It's that one at the dinner party or the cocktail party
0:17:30 > 0:17:34and it is the dreaded double-dipping.
0:17:34 > 0:17:37I cannot stand that. You got that dip and somebody's gone in,
0:17:37 > 0:17:39crunch, and gone straight back in.
0:17:39 > 0:17:42And I just look at it and I go, "I'll pass, thank you."
0:17:42 > 0:17:45'Sharing food has its hazards
0:17:45 > 0:17:49'but, joking aside, it's becoming ever more popular.
0:17:49 > 0:17:51'The success of food like tapas is proof that'
0:17:51 > 0:17:55the culture of sharing food has captured our imaginations in the UK
0:17:55 > 0:17:58but, as tapas king Omar Allibhoy has been finding out,
0:17:58 > 0:18:01Spain doesn't have the monopoly on this way of eating.
0:18:04 > 0:18:06Not all sharing is the same.
0:18:06 > 0:18:11In Spain, traditionally, tapas is a way people come together over
0:18:11 > 0:18:12a few drinks and snacks.
0:18:12 > 0:18:17And, as a Spanish chef, I love that you Brits have embraced it too.
0:18:17 > 0:18:20But Spain isn't the only country
0:18:20 > 0:18:23with a deeply ingrained food-sharing culture.
0:18:23 > 0:18:27Korean cuisine is causing a stir amongst food lovers
0:18:27 > 0:18:30and it's not just about the food, it's the way they eat it.
0:18:31 > 0:18:34Korean dining takes sharing to the next level.
0:18:34 > 0:18:37They don't just share the odd dish for an evening out.
0:18:37 > 0:18:40Traditionally, they share at every meal time.
0:18:40 > 0:18:44Karen Choi has invited me to one of the growing number
0:18:44 > 0:18:48of restaurants for my first ever Korean meal.
0:18:48 > 0:18:51For Omar, the only similarity that he's going to have is little
0:18:51 > 0:18:54dishes that you get to share.
0:18:54 > 0:18:58The flavour itself is completely different to what our tapas is.
0:18:58 > 0:19:02Because we shared a lot in the olden days,
0:19:02 > 0:19:05you still see that around in the modern days.
0:19:05 > 0:19:09I could say that it's within the Korean spirit.
0:19:09 > 0:19:14Koreans call their cuisine hansik, and a food blogger is going to
0:19:14 > 0:19:18show me how the dinner we are about to share gets its unique flavours.
0:19:20 > 0:19:23Oh. Which are the staple ingredients in Korean food?
0:19:23 > 0:19:28- We have a seasoning, basic seasoning sauce, which is soy sauce...- Yes.
0:19:28 > 0:19:33..chilli flakes. Korean chilli is much different than Spanish.
0:19:33 > 0:19:37Korean chilli is milder, sweeter and a kick to it.
0:19:39 > 0:19:43These dishes are completely different from what I'm used to
0:19:43 > 0:19:45and you share them differently as well.
0:19:45 > 0:19:49Karen, this seems like a lot of food. This is a real feast.
0:19:49 > 0:19:52- Since you're here we are having a feast today.- That's good to hear.
0:19:52 > 0:19:54So, explain us the rules, Karen.
0:19:54 > 0:19:57Just help yourself to whatever you feel like.
0:19:57 > 0:20:01There isn't any order for you to eat so whatever you fancy, go for it.
0:20:01 > 0:20:05'Unlike tapas, there are two dishes, rice and soup,
0:20:05 > 0:20:06'which are just for you.
0:20:06 > 0:20:10'Everything in the middle of the table is up for grabs.
0:20:10 > 0:20:13'We've got an incredible spread of fried, grilled, pickled
0:20:13 > 0:20:18'and raw dishes. There is noodles, dumplings or mandu,
0:20:18 > 0:20:21'and galbi - grilled beef.'
0:20:21 > 0:20:25That's one of the beauties of sharing culture, that even if you don't
0:20:25 > 0:20:28like this dish, you still have another ten plates to tuck into.
0:20:30 > 0:20:34The main stew dish is called sogogi jeongol, which arrives raw
0:20:34 > 0:20:36and is cooked right in front of us.
0:20:36 > 0:20:38You can eat directly from the bowl,
0:20:38 > 0:20:40which makes everyone seem especially close.
0:20:42 > 0:20:45I'm loving everything about this meal.
0:20:45 > 0:20:47But it's not just the food, I think
0:20:47 > 0:20:50it's the sharing that is second nature to me.
0:20:50 > 0:20:54In Spain, we believe sharing food enhances conversation.
0:20:54 > 0:20:57- Is it the same in Korea? - Yes, very much so.
0:20:57 > 0:21:00Food is most topic of conversation.
0:21:00 > 0:21:03Even... We usually say the greetings - it's not say hello,
0:21:03 > 0:21:05we say, "Have you eaten?"
0:21:07 > 0:21:10'With delicious flavours and a really communal spirit,
0:21:10 > 0:21:14'I can see why Korean food is beginning to take off.
0:21:14 > 0:21:15'And, just like tapas,
0:21:15 > 0:21:18'I think British people will take it to their hearts.'
0:21:20 > 0:21:24The truth is that it's a complete different cuisine with a great
0:21:24 > 0:21:27variety of flavours, you know, and jumping from one place to
0:21:27 > 0:21:31another with all this, which makes it incredibly interesting.
0:21:31 > 0:21:34But the philosophy of sharing is exactly the same
0:21:34 > 0:21:37and I think it's a winning formula.
0:21:37 > 0:21:38So we are the trendsetters.
0:21:38 > 0:21:39THEY LAUGH
0:21:42 > 0:21:45It seems us Brits are a bit behind when it comes to the small plate
0:21:45 > 0:21:49revolution so I've come up with some British classics
0:21:49 > 0:21:52and turned them into our very own national tapas.
0:21:54 > 0:21:56I'm making delicious mini Scotch eggs,
0:21:56 > 0:22:00a pea and mint soup that's great hot or cold and, first off,
0:22:00 > 0:22:03a tasty baked British cheese - Tunworth.
0:22:05 > 0:22:09This is a beautiful, ripe cheese, similar to a Camembert
0:22:09 > 0:22:13but made in Britain. It's lovely and ripe, you can see from the rind.
0:22:13 > 0:22:15It's just turning colour and if you press it, you can
0:22:15 > 0:22:17feel there's a bit of give.
0:22:17 > 0:22:21'I'm cutting slits on top to add in some rosemary, seasoning and
0:22:21 > 0:22:22'a little bit of honey,
0:22:22 > 0:22:26'which is going to enhance that creamy flavour.
0:22:26 > 0:22:29So, the cheese goes in the oven and the oven does all the work for you
0:22:29 > 0:22:30and it's going to come out
0:22:30 > 0:22:34with beautiful, cheesy, molten honey sweetness.
0:22:34 > 0:22:37'That gives us around 20 minutes to get cracking with
0:22:37 > 0:22:39'the rest of our tapas.'
0:22:39 > 0:22:42Now for the mini Scotch eggs, but made with quail eggs.
0:22:42 > 0:22:48Very gently, delicately drop them into the boiling water
0:22:48 > 0:22:50and cook them for two minutes.
0:22:51 > 0:22:56Very precise, and you should have, that way, the yolk set
0:22:56 > 0:22:57but still soft.
0:22:57 > 0:23:00A tip about cooking eggs -
0:23:00 > 0:23:04best to have them at room temperature, not fridge-cold.
0:23:04 > 0:23:07Now we take the little quails' eggs out of the water
0:23:07 > 0:23:09and into
0:23:09 > 0:23:12iced water and that's going to stop them cooking.
0:23:12 > 0:23:15'To make these miniature eggs easier to peel,
0:23:15 > 0:23:18'soak them in vinegar for around ten minutes.
0:23:18 > 0:23:20'You don't need the expensive kind for this.
0:23:20 > 0:23:22'In fact, the cheaper, the better.'
0:23:22 > 0:23:25So, whilst they're in the vinegar, I'm going to prepare the mince
0:23:25 > 0:23:27or the forcemeat that's going to go around the egg.
0:23:27 > 0:23:31'I'm using pork with some roughly chopped fresh sage
0:23:31 > 0:23:33'and a bit of seasoning.'
0:23:33 > 0:23:36As an alternative, you could use lamb mince and jazz it up
0:23:36 > 0:23:40maybe with some cumin, turmeric, maybe even a hint of chilli.
0:23:40 > 0:23:43'The best way to mix the herbs in properly
0:23:43 > 0:23:44'is to get your hands messy.'
0:23:46 > 0:23:49This pork mince is now really smelling delicious.
0:23:49 > 0:23:51The sage is doing its trick. It's making me salivate already.
0:23:51 > 0:23:54This is truly yummy.
0:23:54 > 0:23:58Now, you can see there's some bubbles forming
0:23:58 > 0:24:01so the vinegar has worked its magic.
0:24:01 > 0:24:03And now we can just peel them
0:24:03 > 0:24:07and it just literally comes off very, very easily.
0:24:07 > 0:24:12'Now I roll the eggs in flour, then place one on a patty of mince
0:24:12 > 0:24:16'and gently shape the meat around it into a perfect ball.
0:24:16 > 0:24:18'The flour holds the mince in place like glue
0:24:18 > 0:24:21'and ensures there is no gap between the layers.'
0:24:21 > 0:24:26And you must work the mince really well here to seal that egg in.
0:24:28 > 0:24:29And there you have it.
0:24:29 > 0:24:32'I want everyone sharing these to have a crunchy bite.
0:24:32 > 0:24:34'Roll them in flour and egg
0:24:34 > 0:24:38'to make sure the coating picks up plenty of breadcrumbs.
0:24:38 > 0:24:41'I'm using Japanese Panko breadcrumbs,
0:24:41 > 0:24:42'which crisp up beautifully.'
0:24:44 > 0:24:45These really are so simple to do.
0:24:45 > 0:24:48You can do them with the whole family, with your kids,
0:24:48 > 0:24:51and you can have little production line of your children making
0:24:51 > 0:24:55these and rolling them in the flour. I mean, it's such fun. Such fun.
0:24:55 > 0:24:59'When the eggs are ready, heat up a pan of oil to 180 degrees.'
0:25:00 > 0:25:04To check to see if it's hot enough, just a few crumbs in there
0:25:04 > 0:25:08and they should fry just like that. That's the sign.
0:25:08 > 0:25:10We know the oil now is hot enough.
0:25:10 > 0:25:13'Carefully put the eggs into the pan.'
0:25:13 > 0:25:15They should take no more than three or four minutes, really,
0:25:15 > 0:25:17cos the egg is already cooked. You don't want that to cook
0:25:17 > 0:25:21any more, you just want to cook the mince.
0:25:21 > 0:25:25'When they've turned a lovely golden colour, they're ready to lift out.'
0:25:25 > 0:25:28Now, if you are a little bit worried about not having cooked them
0:25:28 > 0:25:30all the way through, you can
0:25:30 > 0:25:37just test by using a small knife. You go into the egg and...
0:25:37 > 0:25:42the juice is running clear for sure, and then just test for temperature.
0:25:42 > 0:25:44There. That's hot.
0:25:44 > 0:25:48That tells me it's hot all the way to the very core.
0:25:48 > 0:25:50So that's cooked.
0:25:50 > 0:25:52The cheese is baking in the oven, the Scotch eggs are ready.
0:25:52 > 0:25:55This is all about sharing, this is about tapas.
0:25:55 > 0:26:00One final dish and that's the pea and mint soup.
0:26:00 > 0:26:01'This couldn't be simpler.
0:26:02 > 0:26:06'Add the peas to a pan of lightly salted boiling water,
0:26:06 > 0:26:10'then separate the mint stalks from the leaves and add them in, too.
0:26:12 > 0:26:15'Three minutes on the boil should make them nice and tender.
0:26:15 > 0:26:16'Remove the mint stalks
0:26:16 > 0:26:21'and add the peas to a blender along with a splash of the cooking liquid,
0:26:21 > 0:26:23'creme fraiche,
0:26:23 > 0:26:25'the mint leaves and black pepper.
0:26:28 > 0:26:32'It just needs blitzing until smooth, and seasoning to taste.
0:26:38 > 0:26:41'I could eat this little lot all by myself
0:26:41 > 0:26:45'but this food is about gathering round and spending time with others.
0:26:45 > 0:26:47'I suppose I'll have to share it.'
0:26:47 > 0:26:49Right, there we go, guys.
0:26:49 > 0:26:51British tapas.
0:26:51 > 0:26:53Dive in. Yeah, yeah, yeah.
0:26:56 > 0:26:59Oh, that crunch on the outside. That's brilliant.
0:26:59 > 0:27:01The sage really comes through on that.
0:27:01 > 0:27:04- That's as good as it gets, isn't it? - It is.- Yeah.- And you know what?
0:27:04 > 0:27:07- That's fantastic. - That is so simple to do.
0:27:07 > 0:27:10Baked in the oven - simplicity itself.
0:27:10 > 0:27:13And it's the perfect food for sharing.
0:27:13 > 0:27:17'Now all we need is the right tipple to go with it and Kate has chosen
0:27:17 > 0:27:19'an interesting-looking cider
0:27:19 > 0:27:21'you can buy for only a couple of pounds.'
0:27:21 > 0:27:24So, not only a renaissance of beer but a renaissance of cider as well.
0:27:24 > 0:27:28We're seeing lots more artisan cider producers.
0:27:28 > 0:27:306%? I won't give yous too much.
0:27:30 > 0:27:34Yeah, yeah, we've got to be careful.
0:27:34 > 0:27:37It's Orchard Pig Truffler Dry Sparkling Cider
0:27:37 > 0:27:39but the carbonation is quite gentle
0:27:39 > 0:27:41and it's just got that lovely bittersweet quality
0:27:41 > 0:27:44on the finish that just cuts through the creaminess of the cheese.
0:27:44 > 0:27:46Great drink. You know what I like as well?
0:27:46 > 0:27:47It's the fact that it's not too fizzy.
0:27:47 > 0:27:50Yeah, exactly, it's just gentle sparkling.
0:27:50 > 0:27:54It's a gentle sparkle and it's...it's... Yeah, it's lovely.
0:27:54 > 0:28:00'I've had some great drink, great food and some great company.'
0:28:00 > 0:28:03It's always nice to have a little shot in a party, isn't it?
0:28:03 > 0:28:05Especially a vegetarian one.
0:28:06 > 0:28:08'Food is far more than just fuel.
0:28:08 > 0:28:12'Eating is a social experience that makes us human.'
0:28:12 > 0:28:13Wherever you ate tonight,
0:28:13 > 0:28:18I hope you agree that sharing food is one of life's great pleasures.
0:28:18 > 0:28:22'Next time, one Greedy Italian, Gennaro Contaldo, joins me
0:28:22 > 0:28:24'to make a classic dish...'
0:28:24 > 0:28:28- Generous?- We have to be generous. It's for us!
0:28:28 > 0:28:29Yeah.
0:28:29 > 0:28:31'..Kate keeps us on our toes...'
0:28:31 > 0:28:34- I'll give you one guess where it's from.- New York!
0:28:34 > 0:28:37'..and I'll be making gourmet hot dogs
0:28:37 > 0:28:39'with only the best ingredients.'