0:00:03 > 0:00:06There are days when we have all the time in the world to whip up
0:00:06 > 0:00:10incredible food and drink at home but increasingly, our hectic
0:00:10 > 0:00:14and busy lives demand a serious need for speed.
0:00:15 > 0:00:18This show is all about learning how to make fast food
0:00:18 > 0:00:20without making compromises.
0:00:20 > 0:00:22And there's no-one better to show us
0:00:22 > 0:00:25than the godfather of Chinese cooking, Ken Hom.
0:00:27 > 0:00:33Everybody in this country is all so nervous about cooking rice and this is a foolproof method.
0:00:35 > 0:00:36Drinks expert Kate Goodman
0:00:36 > 0:00:40tackles the tricky task of matching wine with aromatic flavours.
0:00:41 > 0:00:43Writer Julie Burchill tells us
0:00:43 > 0:00:48why she loves the supermarket giants and is sick of the snobs who don't.
0:00:48 > 0:00:51People don't become shopkeepers because they want to do a social service.
0:00:51 > 0:00:54They become shopkeepers cos they want to make money.
0:00:54 > 0:00:57And I create the perfect speedy pudding - pancakes.
0:00:58 > 0:01:01Welcome to a very convenient Food & Drink.
0:01:06 > 0:01:1021st-century living is busy, pressured and exciting,
0:01:10 > 0:01:14and making time to cook and eat well can be tough.
0:01:14 > 0:01:18Ready meals are a multi-billion-pound industry in the UK.
0:01:18 > 0:01:23They're convenient but they're not always the healthiest or tastiest option.
0:01:23 > 0:01:25I believe you can create fresh, delicious
0:01:25 > 0:01:29and speedy meals from scratch in no time at all.
0:01:29 > 0:01:34And the master of the original fast food is here to show us how.
0:01:34 > 0:01:37Ken Hom has been showing us how to cook fresh,
0:01:37 > 0:01:41tasty Chinese food for more than 20 years.
0:01:41 > 0:01:45He's passionate about creating fantastic fast food and believes
0:01:45 > 0:01:49that being short of time is no excuse for compromising on flavour.
0:01:52 > 0:01:53Right, Ken. What are we cooking?
0:01:53 > 0:01:55Well, I thought something very quick,
0:01:55 > 0:01:58that shows convenience food can be good home-cooked food.
0:01:58 > 0:02:02- Orange and lemon stir-fry chicken. - With rice?
0:02:02 > 0:02:04Yes, and with some stir-fry veggies.
0:02:04 > 0:02:06So you want me to cube this up first?
0:02:06 > 0:02:08Yes, if you cube that up first.
0:02:08 > 0:02:10I'm going to get the marinade ingredients.
0:02:10 > 0:02:13You know, Michel, how things have really changed
0:02:13 > 0:02:16since I first started cooking in this country.
0:02:16 > 0:02:19You can get things like the rice wine.
0:02:19 > 0:02:20Of course, soy sauce is available.
0:02:20 > 0:02:25All these things that seemed so exotic before, I think.
0:02:25 > 0:02:28- Everyday ingredients now.- Yes. - Absolutely.
0:02:28 > 0:02:31Ken's Quick Orange and Lemon Chicken with Perfect Steamed Rice
0:02:31 > 0:02:33and Stir Fried Chinese Greens
0:02:33 > 0:02:38takes as long to cook as it would to heat up a family-sized ready meal.
0:02:38 > 0:02:41It uses some classic Chinese ingredients to create
0:02:41 > 0:02:44a delicious dish that's packed full of flavour and taste.
0:02:46 > 0:02:48- So why chicken breast? - Because it cooks quickly.
0:02:48 > 0:02:52- It's perfect for a convenient meal. - Could you use any other meat?
0:02:52 > 0:02:58Yes, of course. You could use pork or beef if you want to. Even turkey.
0:02:58 > 0:03:00- Actually, turkey.- Yes.- We shouldn't just eat turkey at Christmas.
0:03:00 > 0:03:02- We should eat turkey all year round. - Exactly.
0:03:02 > 0:03:05The secret is for cooking a stir-fry,
0:03:05 > 0:03:07is that it's small pieces and...
0:03:07 > 0:03:10Marinated. But this is a instant marinade.
0:03:10 > 0:03:16It's really convenience food at its most delicious and best and it's so easy.
0:03:16 > 0:03:18If you can't get hold of Chinese rice wine,
0:03:18 > 0:03:22you could use dry sherry for this instant marinade.
0:03:22 > 0:03:25It couldn't be simpler - just mix the wine
0:03:25 > 0:03:29and two spoons of light soy sauce into some diced chicken breast,
0:03:29 > 0:03:33before adding the final ingredient.
0:03:33 > 0:03:36A little bit of cornflour coats the chicken and, at the same time,
0:03:36 > 0:03:39it allows the marinade to cling to the chicken.
0:03:39 > 0:03:41- The soy itself is a seasoning. - Exactly.
0:03:41 > 0:03:43Even in French cooking, I use soy. A little bit.
0:03:43 > 0:03:47It's an all-purpose seasoning and it can get into this chicken
0:03:47 > 0:03:50right away, and this is what I love about this kind of cooking.
0:03:50 > 0:03:54You can put together a really delicious meal that's healthy
0:03:54 > 0:03:57- and tasty.- In an instant.- Exactly.
0:03:57 > 0:03:59Set the chicken aside for 15 minutes -
0:03:59 > 0:04:04that's all it takes for the meat to soak up those fantastic flavours.
0:04:05 > 0:04:08While it's marinating, you can prepare your perfect rice.
0:04:09 > 0:04:13We each get through four and a half kilos of it a year in the UK
0:04:13 > 0:04:17and in spite of our love affair with this most simple of ingredients,
0:04:17 > 0:04:20many of us find it really hard to cook rice right.
0:04:22 > 0:04:26- It's a minefield.- They think it's so complicated and it isn't.
0:04:26 > 0:04:30Everybody in this country, they are all so nervous about cooking rice.
0:04:30 > 0:04:33- And this is a foolproof method. So, if you get me some water...- Yeah.
0:04:33 > 0:04:37What you do is get long grain white rice.
0:04:37 > 0:04:41And how much water should you put in? Now this is what I was taught.
0:04:41 > 0:04:44You should put in about half a thumb of water.
0:04:44 > 0:04:48Up to this point where the joint is of your thumb.
0:04:48 > 0:04:50So just up to the joint of your thumb?
0:04:50 > 0:04:53And the thing is, you don't need to rinse rice.
0:04:53 > 0:04:57When I was growing up, rice was covered with powder to prevent
0:04:57 > 0:05:01animals and insects from eating it.
0:05:01 > 0:05:05- And, of course, we don't have that problem any more.- Yeah. - So you don't really need to rinse it
0:05:05 > 0:05:08because you rinse off all the nutritional value of the rice as well.
0:05:08 > 0:05:10Yeah, and all that good stuff. Exactly.
0:05:10 > 0:05:13You don't need to season it, don't stir it and I was taught never, ever
0:05:13 > 0:05:17to look what's in the rice pot, because you know why?
0:05:17 > 0:05:20Bad luck! Especially at Chinese New Year! Yeah, bad luck!
0:05:20 > 0:05:23And we always have rice at Chinese New Year
0:05:23 > 0:05:25because rice also means plenty.
0:05:25 > 0:05:30- Prosperity.- Yeah. See - that's why the Chinese are doing so well now!
0:05:30 > 0:05:33Once your rice has come to the boil, let the water evaporate
0:05:33 > 0:05:36and check to see that the rice is covered in craters.
0:05:37 > 0:05:42Then, and only then, turn the heat down and put the lid on
0:05:42 > 0:05:45so the rice can steam for 15 minutes.
0:05:45 > 0:05:50And what happens is, all of the water that is forced into the rice
0:05:50 > 0:05:54starts to steam very slowly and it cooks the rice perfectly.
0:05:55 > 0:05:59Ken's secret to perfect rice takes the mystery out of Chinese cooking,
0:05:59 > 0:06:04but matching drinks with aromatic Chinese flavours can be a challenge.
0:06:04 > 0:06:07Kate's got some rules of thumb to make sure you get the ideal
0:06:07 > 0:06:09drink for your dish.
0:06:12 > 0:06:16What to match with Asian food can be a bit of a puzzle.
0:06:16 > 0:06:19My top tip is to start with the main flavour and go from there.
0:06:22 > 0:06:24For spicy cuisine like peppery Szechuan,
0:06:24 > 0:06:28avoid seriously tannic wines like a young cabernet Sauvignon.
0:06:28 > 0:06:32These really ramp up any spiciness and your mouth will be on fire.
0:06:32 > 0:06:36An aromatic wine with a touch of sweetness will mellow the heat
0:06:36 > 0:06:39and go beautifully with all those spices.
0:06:39 > 0:06:43I'd go for a German Riesling or Pinot Gris from Alsace.
0:06:43 > 0:06:45They have a touch of spice
0:06:45 > 0:06:49and even better, prices for a good bottle start at the £7-8 mark.
0:06:55 > 0:06:58Sweet and sour is a great British favourite
0:06:58 > 0:07:01and works well with both wine and beer.
0:07:01 > 0:07:05Pilsner Lager has a crisp and herbal taste that cuts through
0:07:05 > 0:07:08the lovely, sticky sweet and sour sauce.
0:07:08 > 0:07:11Or try a dry sparkling white wine.
0:07:11 > 0:07:14The acidity and bubbles will contrast the fattiness.
0:07:14 > 0:07:17If you want to push the boat out, you could choose champagne
0:07:17 > 0:07:21but you can get a good dry cava for around the £8 mark.
0:07:24 > 0:07:28If there's one ingredient that unites Chinese food, it's soy sauce,
0:07:28 > 0:07:32and the flavours this adds to the food are salty and savoury.
0:07:33 > 0:07:35This flavour is called umami.
0:07:35 > 0:07:37It can increase the acidity and bitterness in wine
0:07:37 > 0:07:41and decrease the sweetness, so with lots of dishes on the table,
0:07:41 > 0:07:45many with soy in them, go for mellow, rounded flavours.
0:07:45 > 0:07:47No sharp whites or tannic reds.
0:07:51 > 0:07:55Try a fruity Grenache or a young red rioja, and what's more,
0:07:55 > 0:07:59prices for decent bottles of both start at under £10.
0:08:04 > 0:08:05So you want me to cut this choy sum up,
0:08:05 > 0:08:08- and we're going to cook it in the wok.- Yes.
0:08:08 > 0:08:11You know, vegetables and wok is what make kids love veggies.
0:08:11 > 0:08:15- Not boiled veggies. - I think you've got a point there.
0:08:15 > 0:08:19You could also use pak choi in this fresh and tasty stir-fry.
0:08:19 > 0:08:23While your wok's getting really hot, remove the zest of an orange
0:08:23 > 0:08:24and a lemon.
0:08:24 > 0:08:27Now get your wok hot. Is your wok hot?
0:08:27 > 0:08:30Well, it kind of feels a bit hot but I think the secret
0:08:30 > 0:08:34to cook in a wok is, it's got to be very, very hot.
0:08:34 > 0:08:36You've been to Hong Kong, so you know what hot means, right?
0:08:36 > 0:08:39I actually worked in Hong Kong and I used to love watching
0:08:39 > 0:08:42the Chinese chefs at work with the woks and they used to get them
0:08:42 > 0:08:44to temperature and then toss everything in.
0:08:44 > 0:08:47Then rather than using their hands to switch on and off,
0:08:47 > 0:08:49- they'd use their knees.- They don't have time to switch it off!
0:08:49 > 0:08:53Unbelievable - and fierce, fierce heat.
0:08:53 > 0:08:56Groundnut oil has a high smoking point so it's perfect for stir-fry.
0:08:57 > 0:09:01Add a coating to your smoking-hot wok before tossing in
0:09:01 > 0:09:02your ingredients.
0:09:05 > 0:09:08The Chinese say the wok speaks to you.
0:09:08 > 0:09:11You see how it crackles and if it doesn't speak to you,
0:09:11 > 0:09:12you're not doing it properly.
0:09:12 > 0:09:16- It's not hot enough.- If it gets too hot, don't turn off the heat.
0:09:16 > 0:09:19Add just a tiny bit of water to cool the wok off.
0:09:19 > 0:09:23Don't add any more oil. OK, that's perfect.
0:09:23 > 0:09:26Once everything's sizzling away, add sesame oil
0:09:26 > 0:09:28and coriander to the chicken.
0:09:28 > 0:09:32And if you like your food spicy, now's the time to add some chilli.
0:09:32 > 0:09:37- Perfect. We should open a restaurant together!- Yes! Yes!
0:09:37 > 0:09:41So what is it, Ken, about the wok that really makes it so quick for us to cook our food?
0:09:41 > 0:09:42- Well, because it's so hot.- Yeah.
0:09:42 > 0:09:47- And ironically enough, it also gives it flavour. Smell that.- Oh!
0:09:53 > 0:09:57I don't know what you're having, but goodbye!
0:09:57 > 0:10:00- Let's see the rice.- Are we going to have to open it up now?- Yes.
0:10:00 > 0:10:03OK, you can see that they have individual grains.
0:10:03 > 0:10:07It's dry and none of it is sticking together.
0:10:07 > 0:10:08That's perfect now.
0:10:12 > 0:10:16Ken's speedy stir-fry just goes to show there's nothing stopping us
0:10:16 > 0:10:21whipping up fantastic fast food packed full of flavour in minutes.
0:10:21 > 0:10:24And it's not just the rice that's perfect.
0:10:24 > 0:10:27- This is my sort of dish, this, Ken. - This is just food heaven.
0:10:27 > 0:10:30And it's just the smell. The aroma must fill the house.
0:10:30 > 0:10:32And it's made with ingredients that I would be likely to
0:10:32 > 0:10:34have in the house, so that's what I love about it.
0:10:34 > 0:10:36- Are we diving in?- Diving in, yes.
0:10:39 > 0:10:41This chicken is beautiful.
0:10:41 > 0:10:44It's succulent, it's sweet and it's cooked to perfection.
0:10:44 > 0:10:47And you can taste the orange and lemon.
0:10:47 > 0:10:50But it's not overpowering and your rice is lovely. Wonderful.
0:10:50 > 0:10:54- Absolutely delicious. Spot-on. - And the chicken is so succulent.
0:10:54 > 0:10:59I'm always a bit nervous about chicken, so I think I do tend to overcook it. I do.
0:10:59 > 0:11:00Whereas that's just so juicy.
0:11:00 > 0:11:03People have to remember that it continues to cook, right, Michel?
0:11:03 > 0:11:06- Yeah.- After you take it out. - After you've taken it out.
0:11:06 > 0:11:07- Especially when the wok is so hot. - Mm. Yeah.
0:11:07 > 0:11:11What kind of wine would you drink with something like this?
0:11:11 > 0:11:16I've gone for Semillon. So Semillon, the homeland is southwest France.
0:11:16 > 0:11:19It's used to make some of the finest sweet wines in Bordeaux.
0:11:19 > 0:11:23It blends really well with Sauvignon blanc to make fantastic dry wines,
0:11:23 > 0:11:25- but we've gone to Australia. - What's interesting is,
0:11:25 > 0:11:29- you are thinking out of the box as well, because Chinese... - Pushing boundaries!
0:11:29 > 0:11:31That's great, because Chinese food very often...
0:11:31 > 0:11:34You know, Alsace wine, Gewurztraminer, maybe even an old Riesling.
0:11:34 > 0:11:37They do work well but I think this is just a great variety
0:11:37 > 0:11:39that we wouldn't necessarily think of straightaway.
0:11:39 > 0:11:43But it's a real diversity of styles, so you can get really grassy,
0:11:43 > 0:11:46herby styles, right through to almost oily, waxy. I mean,
0:11:46 > 0:11:48depending on where they're grown or if they're aged,
0:11:48 > 0:11:51they develop these really sort of honeyed, almost toasty
0:11:51 > 0:11:54characters, so we've got three different styles of the same grape.
0:11:54 > 0:11:58This is from Hunter Valley, so this is just a couple of hours north of Sydney.
0:11:58 > 0:12:00McWilliam's Mount Pleasant Semillon.
0:12:00 > 0:12:03It's from 2005, so it's got quite a lot of bottle age and that's the thing about Semillon,
0:12:03 > 0:12:07- it changes dramatically after time in the bottle.- Is it expensive?
0:12:07 > 0:12:12No, it's about £8.99. Smoky, isn't it, on the nose? Quite toasty.
0:12:12 > 0:12:14But very nice, I think, with this.
0:12:14 > 0:12:17I think that works beautifully with that style of food.
0:12:17 > 0:12:19- It really brings out the citrus tang.- It does.
0:12:19 > 0:12:21OK, so that's the first wine.
0:12:21 > 0:12:24The second wine, we're moving along to South Australia,
0:12:24 > 0:12:28so this is Tim Adams Semillon from the Clare Valley.
0:12:28 > 0:12:32This is a touch more expensive. It's £9.99. The first one had no oak.
0:12:32 > 0:12:34This one has some oak.
0:12:34 > 0:12:37And with this, you tend to get more sort of pineapple,
0:12:37 > 0:12:39tropical flavours, a bit fuller-bodied.
0:12:39 > 0:12:43- So slightly different style here. - This will work with that as well.
0:12:43 > 0:12:44I like that too.
0:12:44 > 0:12:47Really nice contrast, but then you've got that toasty, smoky...
0:12:47 > 0:12:49which I think works really nicely.
0:12:49 > 0:12:53Then the last one, which is completely different, is Vasse Felix.
0:12:53 > 0:12:56Now this is Sauvignon and Semillon, so it's two grapes,
0:12:56 > 0:12:57- not just Semillon on its own. - Is it drier?
0:12:57 > 0:13:02Have a taste and see what you think. It comes from the Margaret river over in Western Australia,
0:13:02 > 0:13:04so a climate quite similar to Bordeaux, actually.
0:13:04 > 0:13:09- A maritime climate.- Very light in colour.- Yeah, much lighter. Exactly. - Look at the colour.- Yes.
0:13:09 > 0:13:13You'll really notice the difference now it's got some Sauvignon in it.
0:13:13 > 0:13:14Much grassier, much herbier.
0:13:14 > 0:13:18Yeah, you immediately get the Sauvignon in your nose there, yeah.
0:13:18 > 0:13:22Yeah, a bit sort of sherbety, citrusy, that last one. So quite different to the other two.
0:13:22 > 0:13:25Tim Adams for me is the pure Semillon, from Clare Valley.
0:13:25 > 0:13:29- The second one, yeah. That toastiness.- It works perfect with that, I agree.- It's not a bad one.
0:13:29 > 0:13:33- What's the price on that one?- So that one's a little more expensive.
0:13:33 > 0:13:35That's around £13.99 but it's just great, isn't it, to see
0:13:35 > 0:13:40the different types of wines that the same grape can produce.
0:13:40 > 0:13:42- I agree.- It just goes to show
0:13:42 > 0:13:44we can cook delicious fast food at home
0:13:44 > 0:13:47and we don't have to get it from the supermarkets.
0:13:47 > 0:13:51I'm not a huge fan of supermarket shopping, but writer Julie Burchill
0:13:51 > 0:13:55thinks it's too easy to demonise the kings of convenience.
0:13:55 > 0:13:58Instead we should be celebrating their influence on our lives.
0:14:02 > 0:14:05I love supermarkets. Some people say they are destroying the planet
0:14:05 > 0:14:07and that we should support small shops.
0:14:07 > 0:14:09But make mine mega every time.
0:14:13 > 0:14:16Small local shops are all very well when you're abroad,
0:14:16 > 0:14:20prancing around in the sunshine with your wicker basket.
0:14:20 > 0:14:22But then the Spanish don't have to stagger through the streets
0:14:22 > 0:14:27in torrential rain for nine months of the year, do they?
0:14:27 > 0:14:29I've always loved speed.
0:14:29 > 0:14:30I love the lights, rush
0:14:30 > 0:14:33and exhilaration of zipping around the supermarket.
0:14:35 > 0:14:38There can be fewer humdrum feelings more satisfying than
0:14:38 > 0:14:41knowing you've bagged a week's worth of shopping in half an hour.
0:14:44 > 0:14:47And knowing that one can now devote the rest of one's leisure time
0:14:47 > 0:14:50to the important business of having fun.
0:14:56 > 0:14:57And let's not forget,
0:14:57 > 0:15:00the supermarkets have given us food of a quality and variety
0:15:00 > 0:15:04that just a few decades ago was the preserve of the privileged.
0:15:04 > 0:15:08And selling things cheap - what's wrong with that?
0:15:11 > 0:15:15Face it, the sort of people who are against supermarkets are the
0:15:15 > 0:15:19sort of people who were once against labour-saving devices on the grounds
0:15:19 > 0:15:22that they might allow women to put their feet up for five minutes.
0:15:22 > 0:15:25So what have supermarkets ever done for us?
0:15:26 > 0:15:30Given us the time to live a life not dedicated to domestic drudgery.
0:15:30 > 0:15:32What's not to love?
0:15:34 > 0:15:36I'll tell you what's not to love about supermarkets.
0:15:36 > 0:15:38They are taking over the high street.
0:15:38 > 0:15:40Everywhere you look, there's a supermarket
0:15:40 > 0:15:42and there's a mini supermarket.
0:15:42 > 0:15:45They are killing the very lifeblood of our cities.
0:15:45 > 0:15:47That's an interesting point of view.
0:15:47 > 0:15:51In Brighton, where I live, we have loads of exquisite tiny shops.
0:15:51 > 0:15:54The trouble is, they're only open every other Wednesday by appointment.
0:15:54 > 0:15:57- That is not true.- It can't be true.
0:15:57 > 0:15:59Last bank holiday, the sun was shining,
0:15:59 > 0:16:02there were masses of tourists wanting to part with their money
0:16:02 > 0:16:05and all the tiny exquisite shops were closed down.
0:16:05 > 0:16:07But all the supermarkets were open,
0:16:07 > 0:16:09so the tourists ended up going there instead.
0:16:09 > 0:16:12Why were they shut? Because they can't compete with the supermarkets.
0:16:12 > 0:16:14No, they were closed because the owners were at the beach
0:16:14 > 0:16:17and wanting to have fun because they are only semi-professional,
0:16:17 > 0:16:21unlike the supermarkets, which are professional through and through.
0:16:21 > 0:16:24Julie, how can you say that? Those small businesses are run by passionate,
0:16:24 > 0:16:28knowledgeable people who care about what they're doing,
0:16:28 > 0:16:30who are driven by producing good quality.
0:16:30 > 0:16:33- They are passionate about clocking off at three o'clock.- No, no.
0:16:33 > 0:16:35I have to say, I agree with Julie.
0:16:35 > 0:16:37I tell you why, because there's room for everyone,
0:16:37 > 0:16:40and if you want to shop at a small shop,
0:16:40 > 0:16:44that's fine, but I like the option of shopping at a supermarket.
0:16:44 > 0:16:47When I was growing up, the shops were closed all day on Sunday
0:16:47 > 0:16:50and they closed for half a day on Wednesday, and when you did go to a
0:16:50 > 0:16:53small shop, the range of things you got in those days was so limited.
0:16:53 > 0:16:56It's so different now, though. There's so much diversity.
0:16:56 > 0:17:00- That's where you get diversity, in your small...- No, you get diversity in supermarkets.
0:17:00 > 0:17:03We've got a local cheese shop. They're amazing.
0:17:03 > 0:17:05They all know what they're doing. They give you tasters.
0:17:05 > 0:17:07You can sample stuff, you can ask them questions,
0:17:07 > 0:17:11they give you information and it's knowledgeable, good information.
0:17:11 > 0:17:14I think that's what you get as well that you don't get in a supermarket, and that's service.
0:17:14 > 0:17:17Personalised service in the small high street shops.
0:17:17 > 0:17:18That, I agree with you.
0:17:18 > 0:17:22People don't become shopkeepers because they want to do a social service.
0:17:22 > 0:17:24If they did, they'd become nurses or teachers or firemen.
0:17:24 > 0:17:27They become shopkeepers because they want to make money. If...
0:17:27 > 0:17:29They give a lot to the local community
0:17:29 > 0:17:32but they contribute enormously to the local community.
0:17:32 > 0:17:35I believe that supermarkets are there partly to keep small
0:17:35 > 0:17:38- shops on their toes. - I agree with you there, yes.
0:17:38 > 0:17:40It keeps them on their toes and maybe makes them better,
0:17:40 > 0:17:45- which can only be a good thing. - Exactly.- Small shops are important but I think they have to specialise.
0:17:45 > 0:17:48They have to offer something that the supermarket doesn't.
0:17:48 > 0:17:51- And a lot of them do that. - Exactly. And so they survive.
0:17:51 > 0:17:55What gets me is that supermarkets can afford to have loss leaders as well.
0:17:55 > 0:17:59Two for the price of one, BOGOFs and so on, and it's just enticing
0:17:59 > 0:18:03people to spend more in my view and then it just kills that high street.
0:18:03 > 0:18:07I mean, we're going to end up with just such a homogenous high street,
0:18:07 > 0:18:09because of the onslaught of these supermarkets.
0:18:09 > 0:18:12I don't agree with that. I think the specialist shops which specialise
0:18:12 > 0:18:15and are good at what they do will survive and I think the rubbish
0:18:15 > 0:18:18shops will go to the wall, but it literally is a marketplace
0:18:18 > 0:18:21and if you don't want that, then you shouldn't be a shopkeeper.
0:18:21 > 0:18:23- It's capitalism.- Absolutely.
0:18:25 > 0:18:28Right, guys, I'm after one tip about convenience,
0:18:28 > 0:18:31one way to make life much easier in your kitchens at home.
0:18:31 > 0:18:34Well, I have got this amazing little gadget. It's really basic.
0:18:34 > 0:18:36It's like a little hand blender
0:18:36 > 0:18:39but it has loads of different attachments so when you need to cut
0:18:39 > 0:18:42things really finely, and I don't have the patience for that, buzz!
0:18:42 > 0:18:44- Brilliant.- Julie?
0:18:44 > 0:18:48- Pick up the phone and get someone else to do it!- She's very cheeky!
0:18:49 > 0:18:54For me, the best tip I can give is a set of really sharp knives,
0:18:54 > 0:18:57because if you have a set of sharp knives, like all good chefs,
0:18:57 > 0:18:59it just makes life so much easier.
0:18:59 > 0:19:04But Michel, I have just one cleaver that does everything.
0:19:04 > 0:19:06I mean, I can peel, for instance,
0:19:06 > 0:19:08it's really sharp like this,
0:19:08 > 0:19:11and I can chop it at the same time,
0:19:11 > 0:19:15so I don't have a set of knives but just one that does everything.
0:19:15 > 0:19:17- One knife for everything?- Exactly.
0:19:17 > 0:19:20- Multi-purpose. - That's convenient.- Brilliant!
0:19:20 > 0:19:24There is a kitchen gadget that was all the rage in the '50s and '60s,
0:19:24 > 0:19:26but it's fallen out of favour in recent years.
0:19:26 > 0:19:28Cutting-edge chef Sat Bains thinks
0:19:28 > 0:19:31it's time for the pressure cooker to make a comeback.
0:19:34 > 0:19:38I love gadgets. I've made my name using 21st-century technology
0:19:38 > 0:19:42to create cutting-edge, adventurous and exciting food.
0:19:42 > 0:19:45But you know what? If it came to it,
0:19:45 > 0:19:48I'd trade it all in for the godfather of kitchen gadgets,
0:19:48 > 0:19:50the pressure cooker.
0:19:50 > 0:19:53The pressure cooker is not a fuddy-duddy piece of equipment,
0:19:53 > 0:19:55flash in the pan, it's a serious piece of kit
0:19:55 > 0:19:59that takes centre stage in my development kitchen.
0:19:59 > 0:20:00It's such a simple technology
0:20:00 > 0:20:04that's versatile, economical and really easy to use.
0:20:05 > 0:20:09The pressure cooker is a pan with a sealed lid
0:20:09 > 0:20:11that heats water beyond boiling point.
0:20:13 > 0:20:16A combination of pressure and high temperature
0:20:16 > 0:20:20all help intensify flavour and speed up the cooking process.
0:20:20 > 0:20:24It's perfect for anything that's got a lot of gelatine or collagen -
0:20:24 > 0:20:26cheeks, shin, tail.
0:20:26 > 0:20:31Oxtail usually needs between four and five hours of slow cooking.
0:20:31 > 0:20:35But in the pressure cooker, it only takes 45 minutes to an hour.
0:20:37 > 0:20:41So look at what this pressure cooker has done. It's falling off the bone.
0:20:41 > 0:20:43You can see all the fibres but it's not dry.
0:20:43 > 0:20:45It's absolutely beautiful and tender.
0:20:46 > 0:20:50You can do stocks, sauces, a pot roast chicken in 20 minutes.
0:20:50 > 0:20:52You can do pulses without soaking.
0:20:52 > 0:20:56Trust me, this wonderful bit of kitchen kit will change your life.
0:20:56 > 0:20:58Every home should have one.
0:20:59 > 0:21:02Catherine Phipps is a food writer who, like me, has a soft spot
0:21:02 > 0:21:07for this underrated time-saving king of kitchen convenience.
0:21:07 > 0:21:10I use mine every day at home,
0:21:10 > 0:21:12just for feeding the family.
0:21:12 > 0:21:15You know, stews, beans, lentils, risotto.
0:21:15 > 0:21:17Five-minute risotto's quite incredible.
0:21:17 > 0:21:20No boiling water, everything done in the pressure cooker.
0:21:20 > 0:21:23When Catherine says she cooks everything in the pressure cooker,
0:21:23 > 0:21:25she's not joking.
0:21:25 > 0:21:29I didn't think I had anything left to learn about pressure cooking,
0:21:29 > 0:21:31but she's got a thing or two to teach me
0:21:31 > 0:21:34with her recipe for American-style baked cheesecake.
0:21:35 > 0:21:36- Sugar, cream...- Sugar...
0:21:36 > 0:21:40Some vanilla and a pinch of sea salt if you've got some over there.
0:21:40 > 0:21:43- Yeah, of course.- OK, I'm going to get on with the base.
0:21:46 > 0:21:51We prepare the ingredients as we would a standard baked cheesecake.
0:21:51 > 0:21:53The clever bit is what happens next.
0:21:55 > 0:21:56You just need enough that
0:21:56 > 0:22:00the steam will actually force it up to pressure, so in this case
0:22:00 > 0:22:02not much at all, just a couple of inches.
0:22:04 > 0:22:07- This is pretty much a bain-marie on steroids.- I love it.
0:22:07 > 0:22:10The foil helps because it's a bit of a tight squeeze.
0:22:10 > 0:22:13That's perfect, snug. I think what's fascinating as a chef,
0:22:13 > 0:22:14we think of lots of usages for this,
0:22:14 > 0:22:17how we can impart flavour and all the rest of it,
0:22:17 > 0:22:19but I'd never have thought of doing a cake
0:22:19 > 0:22:23and I think it's really exciting, so it's opened loads of ideas for me.
0:22:23 > 0:22:27After just 15 minutes, Catherine's pressure-cooked cheesecake is ready.
0:22:35 > 0:22:39You really wouldn't know that's not been cooked in the oven.
0:22:39 > 0:22:43The pressure cooker is versatile, economic and time-saving.
0:22:43 > 0:22:47I'm buzzing with new ideas after tasting Catharine's cheesecake.
0:22:47 > 0:22:50It makes you wonder why every kitchen hasn't got one.
0:22:52 > 0:22:53That's delicious.
0:22:59 > 0:23:02Ken made us a superfast delicious main course.
0:23:02 > 0:23:07And now it's my turn to make an equally fast and delicious dessert,
0:23:07 > 0:23:09a take on a great classic - pancakes.
0:23:09 > 0:23:13My coconut pancakes with mango and passion fruit curd
0:23:13 > 0:23:16is a fantastically versatile recipe.
0:23:16 > 0:23:18It's a delicious, quick dessert
0:23:18 > 0:23:20that strikes just the right balance
0:23:20 > 0:23:23between tangy, sweet and sour flavours.
0:23:24 > 0:23:25Add sugar,
0:23:25 > 0:23:27a pinch of salt
0:23:27 > 0:23:28and four eggs to
0:23:28 > 0:23:31125g of plain flour.
0:23:33 > 0:23:35So we mix that in, beat it well...
0:23:38 > 0:23:43And then we will slowly and surely
0:23:43 > 0:23:44mix in the milk.
0:23:46 > 0:23:48That's your basic pancake mix done,
0:23:48 > 0:23:52and you can flavour that with a bit of lemon rind or orange rind,
0:23:52 > 0:23:56but I've got a particular twist that I want to share with you -
0:23:56 > 0:23:58toasted, desiccated coconut.
0:23:58 > 0:24:03That lovely nuttiness, and you just add a couple of pinches
0:24:03 > 0:24:06to the mix
0:24:06 > 0:24:09and it gives a little exotic feel to the pancakes,
0:24:09 > 0:24:11and a lovely crunch of the coconut.
0:24:14 > 0:24:17Now I'm going to make something really unusual and different
0:24:17 > 0:24:20to fill the pancake, and that's a passion fruit and mango curd.
0:24:21 > 0:24:23This curd is really easy to make
0:24:23 > 0:24:26and lasts for a couple of weeks in the fridge.
0:24:30 > 0:24:32Just whisk sugar and egg yolks together
0:24:32 > 0:24:35before adding passion fruit and mango juice to the mixture.
0:24:44 > 0:24:46Heat gently until the curd starts to thicken.
0:24:48 > 0:24:50Then add butter and cool.
0:24:51 > 0:24:54So here it is - a taste of the tropics.
0:24:56 > 0:24:57Next, we need to cook the pancakes.
0:24:57 > 0:25:01Heat up the pan. This is a pancake or crepe pan,
0:25:01 > 0:25:04but you can use just a regular non-stick frying pan,
0:25:04 > 0:25:06it works just as well.
0:25:06 > 0:25:09A little bit of butter on there,
0:25:09 > 0:25:12and then just the right amount of pancake mix.
0:25:12 > 0:25:14And you twirl it around.
0:25:16 > 0:25:18Make it nice and thin.
0:25:26 > 0:25:29There we go. No-one knows why, even in professional kitchens,
0:25:29 > 0:25:30the first pancake
0:25:30 > 0:25:34is never quite right. It's the chef's treat, so this one's for me.
0:25:35 > 0:25:38The beauty of pancakes is that they're quick to cook
0:25:38 > 0:25:42and you can rustle up as many as you need in no time at all.
0:25:44 > 0:25:45Mmm.
0:25:45 > 0:25:47There have to be some advantages.
0:25:49 > 0:25:53The pancakes should be golden brown with a slightly crispy texture.
0:25:54 > 0:25:56Nearly there.
0:25:57 > 0:25:58And there we go.
0:25:58 > 0:26:01They are so, so quick to make.
0:26:01 > 0:26:03But maybe even quicker to eat.
0:26:03 > 0:26:06Spread a generous portion of the curd
0:26:06 > 0:26:07on the rough side of the pancake.
0:26:07 > 0:26:09Presentation is important.
0:26:09 > 0:26:12It's simple things like that that do make a difference.
0:26:14 > 0:26:16Then roll up and serve
0:26:16 > 0:26:17with a garnish of your choice.
0:26:17 > 0:26:21Thinly sliced pineapple works perfectly.
0:26:21 > 0:26:24Just for a little bit of freshness, some mint,
0:26:24 > 0:26:27then a little dusting of icing sugar.
0:26:27 > 0:26:29Mmm! Luxurious and delicious.
0:26:31 > 0:26:35Oh, my word! That's the same colour as your top.
0:26:35 > 0:26:38It wasn't planned, I promise.
0:26:38 > 0:26:40- This is perfect.- Right, pancakes!
0:26:40 > 0:26:42- Or crepes, as we say in French.- Yes.
0:26:45 > 0:26:48- Mmm. That's delicious.- So creamy.
0:26:48 > 0:26:51I love the texture of them.
0:26:51 > 0:26:53Firm pancake, but really thin,
0:26:53 > 0:26:57and then inside, that buttery sweetness, mango and passion fruit.
0:26:57 > 0:26:59A real zest to it.
0:26:59 > 0:27:03Tangy, but quite rich, so I don't know whether I'd be having two!
0:27:03 > 0:27:07It's a perfect crepe because it's slightly elastic.
0:27:07 > 0:27:09It's got to have a little bit of body.
0:27:09 > 0:27:12So to go with your crepe, we have a bit of fun today.
0:27:12 > 0:27:16And this is a dash of passion fruit liqueur topped up with some fizz.
0:27:16 > 0:27:19Fizz will work really lovely with this because it is quite rich,
0:27:19 > 0:27:23creamy sort of texture, so you want something to refresh the palate.
0:27:23 > 0:27:26- It's a take on the Kir Royale, isn't it?- Yes.- Exactly.
0:27:26 > 0:27:29And it's fragrant, it's got that passion fruit floral note
0:27:29 > 0:27:30to match the passion fruit in there.
0:27:30 > 0:27:32And it just jazzes up a sparkling wine.
0:27:32 > 0:27:34I've used sparkling French wine.
0:27:34 > 0:27:38Equally, you could use prosecco or champagne if you're feeling flush.
0:27:38 > 0:27:40- It goes perfect with that. - Does it go well? Good.
0:27:40 > 0:27:44- It cuts the richness of it.- I think it works really well, really well.
0:27:44 > 0:27:48- I love that. It makes it look like an expensive rose.- Yeah!
0:27:48 > 0:27:52- Cheers to that.- Cheers.- Yeah!
0:27:52 > 0:27:53These days, convenience is king.
0:27:53 > 0:27:58It's all too easy to sacrifice taste and flavour in favour of speed,
0:27:58 > 0:28:01so next time you reach for a ready meal, remember,
0:28:01 > 0:28:03cooking up a fresh and delicious meal
0:28:03 > 0:28:05is quicker and easier than you think.
0:28:06 > 0:28:09Next time, it's all about guilty pleasures.
0:28:09 > 0:28:12Angela Hartnett shares a pizza recipe that will
0:28:12 > 0:28:13send your taste buds to heaven.
0:28:15 > 0:28:16Oh, yeah! Mmm!
0:28:18 > 0:28:20Rachel Khoo takes on the diet brigade.
0:28:20 > 0:28:22Low fat? You can keep it.
0:28:22 > 0:28:26And I show you how to make a salted caramel dessert to die for.