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