0:00:02 > 0:00:04Eating and drinking isn't just about fuel.
0:00:05 > 0:00:07The pure joy you get from a great meal
0:00:07 > 0:00:10goes way beyond simple sustenance.
0:00:13 > 0:00:16They say, "A little bit of what you fancy does you good,"
0:00:16 > 0:00:17for a good reason!
0:00:17 > 0:00:21Life would be so boring without a few guilty pleasures.
0:00:21 > 0:00:24And that's exactly what this show's all about.
0:00:24 > 0:00:28'We're making one of our best-loved indulgent dishes -
0:00:28 > 0:00:29'pizza!
0:00:29 > 0:00:33'Angela Hartnett's here to share her wonderfully simple dish
0:00:33 > 0:00:36'that will send your taste buds to heaven!'
0:00:36 > 0:00:40Oh, yeah. Mm-mm! That's what a pizza should taste like.
0:00:40 > 0:00:42'Drinks expert Kate Goodman
0:00:42 > 0:00:45'reveals her secrets to great drinks matching'
0:00:45 > 0:00:48and shows us how to select the very best Italian reds.
0:00:49 > 0:00:51'Rachel Khoo takes on the diet brigade
0:00:51 > 0:00:54'and stands up for full-fat food.'
0:00:54 > 0:00:56Low-fat? You can keep it!
0:00:56 > 0:01:01'And I show you how to make a salted caramel dessert to die for.'
0:01:01 > 0:01:04Welcome to a very decadent Food & Drink.
0:01:10 > 0:01:13What would life be without treats?
0:01:13 > 0:01:15What's your guilty pleasure?
0:01:16 > 0:01:17A cream tea?
0:01:17 > 0:01:19A plate of fried chicken?
0:01:19 > 0:01:21Your favourite tipple?
0:01:21 > 0:01:22Or a bar of chocolate?
0:01:22 > 0:01:24Let's face it! We all do it -
0:01:24 > 0:01:26reward ourselves with the occasional,
0:01:26 > 0:01:27and not so occasional,
0:01:27 > 0:01:29indulgence!
0:01:30 > 0:01:32Michelin-starred chef Angela Hartnett
0:01:32 > 0:01:34comes from an Italian family
0:01:34 > 0:01:38where rich pasta sauces and creamy risotto are regulars on the menu.
0:01:40 > 0:01:42She's going to show me how to create another delicious
0:01:42 > 0:01:46and indulgent dish that we often feel a bit guilty about eating.
0:01:49 > 0:01:52Your guilty pleasure has to be Italian! It's got to!
0:01:52 > 0:01:55My real guilty pleasure, if I'm really honest, is crisps.
0:01:55 > 0:01:57I love plain crisps.
0:01:57 > 0:02:00- I'm shocked and disappointed. - I bet you've had one.- Yes.
0:02:00 > 0:02:01THEY CHUCKLE
0:02:01 > 0:02:02What are we cooking, then?
0:02:02 > 0:02:05A lovely pizzetta - the classic Italian pizza.
0:02:05 > 0:02:08There's certain things I think the Italians do very well
0:02:08 > 0:02:10and better than anyone else. One is pizza, the other's coffee
0:02:10 > 0:02:13and ice cream. We're going with pizza today.
0:02:13 > 0:02:17'Angela's pizza bianca uses rich and creamy Taleggio cheese
0:02:17 > 0:02:21'and is paired with a simple chicory salad
0:02:21 > 0:02:24'that perfectly complements this classic Italian dish.'
0:02:24 > 0:02:26Pizza to me, it's sort of the antithesis.
0:02:26 > 0:02:29You sometimes think it's an indulgence, a luxury,
0:02:29 > 0:02:32but I think there's nothing better than a simple pizza bianca,
0:02:32 > 0:02:35or a bit of mozzarella, a bit of anchovy.
0:02:35 > 0:02:39- In winter you've got white truffle shaved on top...- Oh...
0:02:39 > 0:02:41- ..with a bit of Parmesan.- Stop it.
0:02:41 > 0:02:44It's such a simple dish but it's the quality of the ingredients
0:02:44 > 0:02:46you put on that makes it so special.
0:02:47 > 0:02:49'This pizza dough is made from
0:02:49 > 0:02:51'strong bread flour that's high in gluten
0:02:51 > 0:02:52'and will make a light
0:02:52 > 0:02:54'but elastic dough.'
0:02:57 > 0:03:00We also put a little bit of salt in. Not too much in the pizza dough
0:03:00 > 0:03:02because you don't want to kill off all the yeast.
0:03:02 > 0:03:03That's another secret,
0:03:03 > 0:03:05cos the seasoning goes in with the ingredients.
0:03:05 > 0:03:07'A thin and crispy pizza base like this
0:03:07 > 0:03:10'is virtually guilt- and fat-free.
0:03:10 > 0:03:13'You just add half liquid to flour -
0:03:13 > 0:03:17'125ml of warm water to mix with a pinch of sugar
0:03:17 > 0:03:19'and fresh yeast.'
0:03:20 > 0:03:23In Italy, the pizza comes from Naples. That's where they do it.
0:03:23 > 0:03:25They do it very simply.
0:03:25 > 0:03:28Just tomato, mozzarella, nothing else.
0:03:28 > 0:03:31I think in the South of France, they do that as well, don't they?
0:03:31 > 0:03:33Absolutely. Yes.
0:03:33 > 0:03:35In Provence they make the pissaladiere,
0:03:35 > 0:03:36which is the onion pizza.
0:03:36 > 0:03:40And those little pizzette with just tomato, maybe...maybe an anchovy
0:03:40 > 0:03:43on but always very, very simple, and I think
0:03:43 > 0:03:46simple is best when it comes to pizzas. No pineapple!
0:03:46 > 0:03:48You know what? I'm going to tell you a story quickly.
0:03:48 > 0:03:49It's just reminded me.
0:03:49 > 0:03:51I went on a date with a guy once.
0:03:51 > 0:03:54You know you think there's the top ten questions?
0:03:54 > 0:03:57If they do this, or that, it'll never work. We went for a pizza.
0:03:57 > 0:03:58He said, "Pineapple with ham." I thought,
0:03:58 > 0:04:01"I should leave now cos it's never going to work."
0:04:01 > 0:04:03Just, you know... And that was our one and only date.
0:04:03 > 0:04:05I thought I'd knocked it on the head then.
0:04:05 > 0:04:08Thank you for sharing that lovely little nugget.
0:04:08 > 0:04:09I know. What a lovely person(!)
0:04:09 > 0:04:12My mother's going, "That's why you're still unmarried, you see?"
0:04:13 > 0:04:16'The dough needs 10 to 15 minutes of kneading
0:04:16 > 0:04:18'while Angela gets on with the salad.'
0:04:20 > 0:04:23The reason I've gone for chicory is cos I love that crunch with it.
0:04:23 > 0:04:24And it's slightly bitter.
0:04:24 > 0:04:27- Yeah, exactly. Yeah.- Just love it. I love a bitter salad.
0:04:27 > 0:04:29'This is such a simple salad,
0:04:29 > 0:04:31'it's just leaves, lemon zest
0:04:31 > 0:04:33'and a fresh dressing,
0:04:33 > 0:04:36'which is only added when you're ready to eat.'
0:04:36 > 0:04:37No olive oil at the moment.
0:04:37 > 0:04:40No vinaigrette or anything cos I don't want it to kill it off.
0:04:40 > 0:04:43We'll finish it with a little Dijon mustard and salt.
0:04:43 > 0:04:44The secret to a great salad.
0:04:44 > 0:04:48- Not seasoning too soon, not putting the dressing on too soon.- Exactly.
0:04:48 > 0:04:52Just keeping it very nice and fresh. We might add a little bit of chilli.
0:04:52 > 0:04:54I think it's quite sharp in a way, chicory.
0:04:54 > 0:04:59It's got its own flavour and I think it can hold well with Dijon mustard.
0:04:59 > 0:05:02I'll add that with a little olive oil and a touch of vinegar.
0:05:02 > 0:05:04- This is a French dressing.- I know.
0:05:04 > 0:05:07Of course.
0:05:07 > 0:05:10You lot do something right. The odd thing is the dressing.
0:05:10 > 0:05:13- Got to give you something. How's it feeling?- Smooth.
0:05:13 > 0:05:15And quite wet still, isn't it?
0:05:15 > 0:05:16It's still quite wet.
0:05:16 > 0:05:18The trend these days is wetter dough.
0:05:18 > 0:05:20It's a lighter bread. Right,
0:05:20 > 0:05:23so we just leave our dough to prove up.
0:05:23 > 0:05:25We're going to let it rise for about 20 minutes,
0:05:25 > 0:05:27half an hour somewhere warm.
0:05:27 > 0:05:29Our salad's ready. Once that's ready,
0:05:29 > 0:05:31we'll make our pizza.
0:05:31 > 0:05:35Indulgent food can often feel like a guilty pleasure
0:05:35 > 0:05:37because you don't know how it's made.
0:05:37 > 0:05:40But when you make your own treats with fantastic ingredients,
0:05:40 > 0:05:43you can indulge yourself with a clearer conscience.
0:05:44 > 0:05:46So what would you drink with this, then?
0:05:46 > 0:05:49Well, Italian pizza. It's got to be Italian wine.
0:05:49 > 0:05:51Angela's got a good point.
0:05:51 > 0:05:53By matching food and wine from the same country,
0:05:53 > 0:05:56you're much more likely to get a good match.
0:05:56 > 0:05:59Italy produces some of the greatest red wines in the world.
0:05:59 > 0:06:01And if you follow Kate's golden rules,
0:06:01 > 0:06:03you'll pick the best of the bunch.
0:06:04 > 0:06:07Italy is the second-biggest producer of wine after France
0:06:07 > 0:06:11with a breathtaking diversity of styles.
0:06:11 > 0:06:15There are hundreds of red grape varieties.
0:06:15 > 0:06:17But if you think of your wine as fitting into
0:06:17 > 0:06:21one of these three categories, it can help you find the perfect match.
0:06:24 > 0:06:27If you're looking for a light-bodied red wine,
0:06:27 > 0:06:30an inexpensive northern Italian Barbera would be great.
0:06:30 > 0:06:33The Barbera grape produces a fruity, spicy wine
0:06:33 > 0:06:37with low tannins, so they're perfect if you don't like that mouth-drying
0:06:37 > 0:06:39quality that tannin gives red wine.
0:06:41 > 0:06:43You can pick up a soft, easy-going,
0:06:43 > 0:06:46young Barbera for between £5 and £10,
0:06:46 > 0:06:49that'll go perfectly with meat and cheese antipasti.
0:06:51 > 0:06:55When I want something with a bit more heft,
0:06:55 > 0:07:00a bottle of rosso di Montalcino made with 100% Sangiovese grapes
0:07:00 > 0:07:03which are also largely responsible for wines like
0:07:03 > 0:07:05the ever-popular Chianti.
0:07:05 > 0:07:07Nebbiolo
0:07:07 > 0:07:09is another grape that makes some of Italy's
0:07:09 > 0:07:11best medium-bodied red wines
0:07:11 > 0:07:13like the famous Barolo.
0:07:13 > 0:07:16A good one will set you back a few quid
0:07:16 > 0:07:20but it's the perfect match for a rich, meaty pasta sauce.
0:07:23 > 0:07:25Now for the full-bodied,
0:07:25 > 0:07:26beefy Italian reds.
0:07:26 > 0:07:28You may not have heard of Aglianico grapes
0:07:28 > 0:07:30from Campania, in the south of Italy,
0:07:30 > 0:07:32but it's a grape you really should experience.
0:07:32 > 0:07:37Red wines made from this grape are amazingly dark and fruity,
0:07:37 > 0:07:40with plummy, chocolaty aromas and are rich enough
0:07:40 > 0:07:41to match with lamb.
0:07:41 > 0:07:45The fantastic thing about these lesser-known grape varieties
0:07:45 > 0:07:48is that they often give you great value for money.
0:07:49 > 0:07:53If you follow this simple guide to choosing the right Italian red,
0:07:53 > 0:07:57you'll be sure to make a confident and delicious decision.
0:08:00 > 0:08:04So, Kate, as you're here I'm going to make you do a little work.
0:08:04 > 0:08:07- I'm going to give you a little bit of flour.- Warm hands.
0:08:07 > 0:08:10- Warm hands, and we put a little bit on the bench there.- Right.
0:08:10 > 0:08:15And then we'll divide it in two, actually. Start to roll it out.
0:08:15 > 0:08:18Even if your hands are a bit warm, it's going to be fine.
0:08:18 > 0:08:22So as thin as you can get it, Kate, it'd be perfect.
0:08:22 > 0:08:25I don't know about you, what are you, thin base? Crispy base?
0:08:25 > 0:08:28Personally, thin base.
0:08:28 > 0:08:31What we're going to do is put a little bit of polenta on here,
0:08:31 > 0:08:34and what happens is we're going to slide this onto the hot tray
0:08:34 > 0:08:35- in the oven. - So it doesn't stick.
0:08:35 > 0:08:39That allows us to do it, exactly. It doesn't stick.
0:08:39 > 0:08:43The toppings are, of course, a pizza's crowning glory.
0:08:43 > 0:08:46I've got some Taleggio cheese from northern Italy, from Lombardy,
0:08:46 > 0:08:48that region. So a nice cow's creamy cheese.
0:08:48 > 0:08:50This is where you can go to town
0:08:50 > 0:08:53with your favourite indulgent ingredients.
0:08:53 > 0:08:55- Spinach here.- Yeah.
0:08:55 > 0:08:58All blanched and then we just keep it nice and dry.
0:08:58 > 0:09:01This is what we call a pizza in bianco if you like,
0:09:01 > 0:09:04because there's no tomato sauce.
0:09:04 > 0:09:05Then we've got some Taleggio cheese,
0:09:05 > 0:09:08and that's going to melt like mozzarella.
0:09:08 > 0:09:09So nice big slices of that.
0:09:09 > 0:09:12I don't think we need any salt cos we've got the anchovies,
0:09:12 > 0:09:14but I will put a little bit of pepper.
0:09:14 > 0:09:18- And then we've got in here a bit of garlic and chilli oil.- Oh, yes!
0:09:18 > 0:09:21Which is perfect, so we might even put a little bit as we come out,
0:09:21 > 0:09:23but we'll certainly put a bit on now.
0:09:23 > 0:09:25And then what you're hoping for is that all that Taleggio
0:09:25 > 0:09:28obviously melts in with the anchovies.
0:09:28 > 0:09:31One final thing we're going to do,
0:09:31 > 0:09:33we're going to crack an egg right into the middle.
0:09:34 > 0:09:36Then, hopefully, that's going to cook,
0:09:36 > 0:09:38and then you've got that lovely soft.
0:09:38 > 0:09:40Oh, fingers crossed. Here we go.
0:09:40 > 0:09:41In the oven.
0:09:45 > 0:09:49So a really hot oven, cos you really want that crispy, crunchy base,
0:09:49 > 0:09:54egg to cook and, well, we wait for a glass of wine, eh, Michel?
0:09:54 > 0:09:57- How long for the pizza? - About three or four minutes.- Oh!
0:09:57 > 0:10:00- It's quite a big one.- That's great, isn't it? No waiting time. I love it.
0:10:09 > 0:10:11- Let's go.- Oh, Angela!
0:10:11 > 0:10:15- Fabuloso!- Fabuloso. OK, so...
0:10:15 > 0:10:17OK.
0:10:18 > 0:10:23- Wow, that's crispy.- That is. And we can do a little bit more garlic oil.
0:10:23 > 0:10:26You could add a little bit of ham or Parmesan.
0:10:26 > 0:10:31- Straight through the egg. - It smells amazing.- Right.
0:10:31 > 0:10:33Oh, yeah, it's crispy.
0:10:34 > 0:10:39That's what we want! Pizza is my perfect indulgent meal. It really is.
0:10:39 > 0:10:42I don't have it that often cos it's cheese... I love,
0:10:42 > 0:10:43you know, I'm a big cheese fan.
0:10:43 > 0:10:46It looks real, it looks as if it's been made by hands.
0:10:46 > 0:10:49- Hands that love the food. - That's the thing,
0:10:49 > 0:10:52do you eat with your hands or do you eat with a knife and fork?
0:10:52 > 0:10:54Hands, every time. Always. Always.
0:10:54 > 0:10:56Oh, yeah. Mm-hmm.
0:10:56 > 0:10:59- Mmm.- Gooey cheese. It's amazing. - It's lovely, the Taleggio.
0:10:59 > 0:11:01It really melts in with it.
0:11:01 > 0:11:04Yeah, and that saltiness really gives it a kick, doesn't it,
0:11:04 > 0:11:05the saltiness from the anchovies?
0:11:05 > 0:11:09- That's what a pizza should taste like.- Well, good pizza, good wine.
0:11:09 > 0:11:11- Come on,- missus. Obviously in honour of you, Angela,
0:11:11 > 0:11:15and this delightful pizza, we have gone Italian.
0:11:15 > 0:11:20So three Italian reds, and what I'm looking for here is light to
0:11:20 > 0:11:22medium bodied, I don't want anything too heavy.
0:11:22 > 0:11:25I don't want anything to overwhelm this. So this is number one.
0:11:25 > 0:11:30This is from Tuscany. Il Poggione Rosso Di Montalcino, 2011.
0:11:30 > 0:11:33Now, this is a bit of a treat wine. Perhaps a nice gift for someone.
0:11:33 > 0:11:37- This is around the £20 mark. - OK.- All Sangiovese.
0:11:37 > 0:11:40It's much more approachable, much softer than Brunello.
0:11:40 > 0:11:42Brunello's quite serious and dark.
0:11:42 > 0:11:45It'd be too much for this, whereas the Rosso is a bit more elegant.
0:11:45 > 0:11:50- It's delicious.- Fruit. Beautiful light fruit in there.
0:11:50 > 0:11:51It's a gorgeous wine.
0:11:51 > 0:11:55It's got a bit of spice, a bit of those dark sour cherries,
0:11:55 > 0:11:58a little bit of chocolate, so there's enough going on there.
0:11:58 > 0:12:01- Oh, yeah. - But still that lovely freshness.
0:12:01 > 0:12:07The second wine is Terre di Giumara Frappato Nerello Mascalese.
0:12:07 > 0:12:11Frappato and Nerello Mascalese are the two grape varieties.
0:12:11 > 0:12:14Lesser-known varieties, I'm not sure whether you're familiar with them.
0:12:14 > 0:12:17- I don't think I've heard of them at all actually.- No.
0:12:17 > 0:12:18So this is my quest
0:12:18 > 0:12:20to get people drinking more unusual grape varieties.
0:12:20 > 0:12:23This is from Sicily, but the Frappato has that lovely dark colour.
0:12:23 > 0:12:27Beautiful colour, isn't it? I'd say a medium bodied.
0:12:27 > 0:12:30It's a lovely soft rounded wine. Just something a little bit different.
0:12:30 > 0:12:33That's very different. I've never come across this before.
0:12:33 > 0:12:35- It feels very gentle, doesn't it?- Yeah.
0:12:35 > 0:12:37It is soft but quite dry on the palate on the finish,
0:12:37 > 0:12:42- and I'm getting notes of coffee and smoke in it.- It's very nice though.
0:12:42 > 0:12:45It's got that lovely smoothness in the mouth.
0:12:45 > 0:12:47It is a great wine for pizza.
0:12:47 > 0:12:50- People are drinking red wines cold now.- It's a great idea.
0:12:50 > 0:12:53- Would you drink that?- I think that would work really nicely.
0:12:53 > 0:12:54Just a touch, yeah.
0:12:54 > 0:12:57Not too much, you don't want to chill it down too cold.
0:12:57 > 0:13:01- What's the price on that one? - That one is around the £8-10 mark.
0:13:01 > 0:13:03So it's a little bit more affordable.
0:13:03 > 0:13:08The last wine, again we're upping the ante a bit on the price front.
0:13:08 > 0:13:11This is Marziano Abbona Barbera D'Alba.
0:13:11 > 0:13:14This is 2008, so it's got a bit of bottle age.
0:13:14 > 0:13:17So we've gone right from Sicily up to Piedmont in north-west Italy.
0:13:17 > 0:13:19Beautiful part of the world.
0:13:19 > 0:13:21Barbera's well known for having great acidity,
0:13:21 > 0:13:23so it is perfect for this kind of food.
0:13:23 > 0:13:28But Barbera D'Alba is a little bit up in quality than a basic Barbera.
0:13:28 > 0:13:30You're getting a bit more concentration of flavours,
0:13:30 > 0:13:32a bit plummy, a bit darker fruits.
0:13:32 > 0:13:34Definitely more concentrated, isn't it?
0:13:34 > 0:13:37Definitely smells very bacony to me. Do you know what I mean?
0:13:37 > 0:13:40- It's got that savoury edge, hasn't it?- Savoury, yeah.
0:13:40 > 0:13:42So what's the damage on the Balbera D'Alba? Cos I'm guessing
0:13:42 > 0:13:44that's going to be a bit pricey.
0:13:44 > 0:13:47You're up again around the Rosso Di Montalcino price,
0:13:47 > 0:13:50so it is a treat wine or a gift wine, a special occasion wine,
0:13:50 > 0:13:53that's at the £20 mark as well. But worth it.
0:13:53 > 0:13:55- Worth it with the pizza.- I agree.
0:13:55 > 0:13:57It's definitely worth it.
0:13:57 > 0:13:59A great drop of wine, a perfect pizza,
0:13:59 > 0:14:04a very simple perfect pizza, and a beautiful little salad.
0:14:04 > 0:14:07This delicious pizza is full of fantastic ingredients
0:14:07 > 0:14:10and low on additives, salt and sugar,
0:14:10 > 0:14:13unlike a lot of processed fast food.
0:14:13 > 0:14:16Some of us prefer pizzas that way, and we're adults,
0:14:16 > 0:14:20we can choose to indulge in naughty food. But what about children?
0:14:20 > 0:14:23William Sitwell has a radical solution.
0:14:23 > 0:14:27This is a state of emergency.
0:14:30 > 0:14:36I believe we need to slap an 18 certificate on junk food.
0:14:36 > 0:14:38So by the time you're old enough to fight in a war
0:14:38 > 0:14:42or vote in an election, you're also old enough to choose what to eat.
0:14:43 > 0:14:47I want a ban on sugar-laden fat-packed food and drink
0:14:47 > 0:14:48until adulthood.
0:14:51 > 0:14:54We protect our children from harm such as sex
0:14:54 > 0:14:56and violence in movies and smoking.
0:14:56 > 0:14:59So why don't we do something about junk food?
0:15:01 > 0:15:05We certainly need to - right now one in three ten-year-olds are fat,
0:15:05 > 0:15:06and that's unacceptable.
0:15:08 > 0:15:11Children need to be kept away from the colourful, convenient,
0:15:11 > 0:15:15sickly sweet, blood-clottingly salted junk food.
0:15:15 > 0:15:17It's a one-way ticket to obesity.
0:15:21 > 0:15:26Obesity costs the NHS over £5 billion a year.
0:15:26 > 0:15:29We need to protect young people from the stuff that will give them
0:15:29 > 0:15:34high blood pressure, diabetes, cancer, strokes.
0:15:34 > 0:15:36By 2020, more than 70% of UK adults
0:15:36 > 0:15:40are expected to be either overweight or obese.
0:15:41 > 0:15:44We know junk food isn't what our kids should be eating
0:15:44 > 0:15:48but the helpful health advice isn't getting the job done.
0:15:48 > 0:15:51We need legislation to hammer it home.
0:15:53 > 0:15:55I think that's a step too far.
0:15:55 > 0:15:58I mean, to me, that smacks of the nanny state.
0:15:58 > 0:16:01Sometimes, you know, the state needs to nanny.
0:16:01 > 0:16:03I'm not a great advocate for banning things,
0:16:03 > 0:16:06but if you slap an 18 certificate it will make people really
0:16:06 > 0:16:08think about the food they have to eat.
0:16:08 > 0:16:12But it will also make something instantly more attractive.
0:16:12 > 0:16:14If you're prohibited from something, you want it more.
0:16:14 > 0:16:16You know, you would try and drink alcohol,
0:16:16 > 0:16:18you would try and smoke and all the rest of it.
0:16:18 > 0:16:21If you put an 18 certificate on these things, it really raises
0:16:21 > 0:16:24awareness about the fact that junk food is dangerous, is bad for you...
0:16:24 > 0:16:27I think we know that, though, don't we?
0:16:27 > 0:16:29- We don't know. - I think we do know that.
0:16:29 > 0:16:33We know that smoking's bad for you, so we slap a certificate on that.
0:16:33 > 0:16:36We know that drinking is, so we also put an 18 certificate on that.
0:16:36 > 0:16:39The legislators may have seemed very harsh at the time
0:16:39 > 0:16:40but look how effective that's been.
0:16:40 > 0:16:43Look what happened when they banned smoking from pubs.
0:16:43 > 0:16:44It's been really effective.
0:16:44 > 0:16:47I'm talking about trying to protect children from eating
0:16:47 > 0:16:49this stuff that is ultimately going to kill them.
0:16:49 > 0:16:51What are you talking about? Ready meals?
0:16:51 > 0:16:53You're talking about things full of sugar, full of salt etc?
0:16:53 > 0:16:56The way that I would... When I talk about slapping
0:16:56 > 0:16:59an 18 certificate on junk food, I'm defining junk food as food
0:16:59 > 0:17:03that has a disproportionate amount of fat, sugar and salt.
0:17:03 > 0:17:04You fill yourself up on those things.
0:17:04 > 0:17:07You then don't allow yourself the room or even the appetite
0:17:07 > 0:17:09to have salads and other stuff that's healthy.
0:17:09 > 0:17:12But I would argue that you turn it on its head, in a way.
0:17:12 > 0:17:14Isn't it the supermarkets' and the Government's responsibility,
0:17:14 > 0:17:16in a way, not to necessarily go 18,
0:17:16 > 0:17:19but actually to make good food affordable?
0:17:19 > 0:17:22The state does too much now at the moment, anyway.
0:17:22 > 0:17:25It controls our very being too much already
0:17:25 > 0:17:29and I think we have to be given the freedom, but we need education.
0:17:29 > 0:17:32Education, for me, is the vital point to this argument,
0:17:32 > 0:17:34- but then, also, the parents. - Parents, as well.
0:17:34 > 0:17:36I do believe there's been a couple of generations
0:17:36 > 0:17:37that have missed a beat here.
0:17:37 > 0:17:40There's enough stress on the education system
0:17:40 > 0:17:42to get people to learn to read and write, OK?
0:17:42 > 0:17:44To then tell them you've got to learn their numeracy,
0:17:44 > 0:17:46their literacy and, by the way,
0:17:46 > 0:17:48you've got to give them free food, healthy food
0:17:48 > 0:17:51and you've got to teach them how to garden and sow seeds
0:17:51 > 0:17:53and then make their own wine...
0:17:53 > 0:17:54THEY TALK OVER EACH OTHER
0:17:54 > 0:17:56Who's going to police this, by the way?
0:17:56 > 0:17:58My British Board Of Food Control will be policing this
0:17:58 > 0:18:00very, very strictly.
0:18:00 > 0:18:02- It is a full-time job. - How much is that going to cost?
0:18:02 > 0:18:06It'll cost a lot less than the cost to the NHS...
0:18:06 > 0:18:08- The problems we'll have in the future.- Exactly.
0:18:08 > 0:18:12Right. Time to name and shame.
0:18:12 > 0:18:13I don't know whose...
0:18:13 > 0:18:15Whose guilty pleasure's that?!
0:18:15 > 0:18:17I know, I know, I think I know.
0:18:17 > 0:18:21Pork scratchings, tinned peaches, crisp butty...
0:18:21 > 0:18:23Go on, then, Angela, do you think you know?
0:18:23 > 0:18:25- I think Michel is peaches... - Oh!
0:18:25 > 0:18:28I think William loves a little pork scratching.
0:18:28 > 0:18:31I'm so sorry, Kate, if I've got this wrong,
0:18:31 > 0:18:36- but I really think you are Mrs Chip with gravy.- Mrs Chip!
0:18:36 > 0:18:38I thought it was curry sauce, as well.
0:18:38 > 0:18:41Well, it could be curry sauce, either will do, and it is me,
0:18:41 > 0:18:43and I do hang my head in shame. I love it.
0:18:43 > 0:18:45Did you get the rest right? That's the thing.
0:18:45 > 0:18:48Well, this is definitely mine, I love a crisp sandwich.
0:18:48 > 0:18:50- You're right about me. - Am I? Is that you?
0:18:50 > 0:18:53- Are you a pork scratching sort of guy?- I love pork scratchings.
0:18:53 > 0:18:56I love them when they've got loads of fat on them,
0:18:56 > 0:18:57and if there's a little hair,
0:18:57 > 0:18:59so much the better. LAUGHTER
0:18:59 > 0:19:01Is that a certificate 18?
0:19:01 > 0:19:03- No, this is... ALL:- Ooooh!
0:19:03 > 0:19:05These are exempt.
0:19:05 > 0:19:08And Michel? I mean, are they healthy? Is that lots of sugar?
0:19:08 > 0:19:10For me it's a guilty pleasure because,
0:19:10 > 0:19:12- tinned fruit, you know. - Yeah, yeah, sure.
0:19:12 > 0:19:14It goes against the grain.
0:19:14 > 0:19:17I'm not convinced it qualifies as a guilty pleasure, though.
0:19:17 > 0:19:19- It's fruit!- It's pleasure!
0:19:22 > 0:19:25There's one ingredient that takes star billing
0:19:25 > 0:19:27in most of our guilty pleasures.
0:19:27 > 0:19:30The stuff we're constantly told clogs up our arteries
0:19:30 > 0:19:31and raises our blood pressure -
0:19:31 > 0:19:33fat.
0:19:33 > 0:19:35But what about how important it is
0:19:35 > 0:19:38to the way our food tastes and feels?
0:19:38 > 0:19:40Rachel Khoo is fighting fat's corner.
0:19:47 > 0:19:51Excuse me while I use the F word - fat.
0:19:52 > 0:19:55Silky-smooth ice cream.
0:19:55 > 0:19:57Rich Jersey butter.
0:19:57 > 0:20:01Sumptuous, unctuous clotted cream on scones.
0:20:04 > 0:20:08Fat, like the ones these ladies are responsible for,
0:20:08 > 0:20:10has so long been the evil villain
0:20:10 > 0:20:13it's hard not to feel guilty about it.
0:20:14 > 0:20:18There's increasing evidence that fat isn't that bad for you,
0:20:18 > 0:20:20even the saturated kind.
0:20:20 > 0:20:22Take full-fat milk.
0:20:22 > 0:20:25Some of the fats, proteins and vitamins have been shown
0:20:25 > 0:20:29to aid our metabolism, which can actually help keep the pounds off.
0:20:29 > 0:20:33Nutritionally, fats are vital to a balanced diet,
0:20:33 > 0:20:36and there's one food that perfectly demonstrates
0:20:36 > 0:20:39why we find full fat so seductively satisfying.
0:20:41 > 0:20:44'For ice cream maker Caroline Spiby,
0:20:44 > 0:20:47'there's simply no substitute for the real thing -
0:20:47 > 0:20:49'dairy ice cream.'
0:20:49 > 0:20:50Oh, wow. Smells good!
0:20:50 > 0:20:52OK, where are we starting?
0:20:52 > 0:20:55- Right, first of all, this is our pasteuriser.- Yeah.
0:20:55 > 0:20:57So in here we've got the ice cream mix
0:20:57 > 0:21:00and we use full-fat milk, which is fresh from the cows.
0:21:00 > 0:21:02Then we add double cream
0:21:02 > 0:21:06because we're making a traditional ice cream
0:21:06 > 0:21:10and traditional dairy ice cream has to have at least 5% fat.
0:21:10 > 0:21:12Take note, fat fans,
0:21:12 > 0:21:16it's only dairy ice cream that has to contain real cream.
0:21:16 > 0:21:19Anything labelled simply "ice cream" can be made
0:21:19 > 0:21:21almost entirely from vegetable fat.
0:21:21 > 0:21:24And, well, it's just not the same.
0:21:25 > 0:21:28By having full-fat products in the ice cream
0:21:28 > 0:21:31you get the wonderful texture and the flavour.
0:21:31 > 0:21:35And because fats take longer to digest than carbohydrates,
0:21:35 > 0:21:38high-fat foods stay in the stomach longer
0:21:38 > 0:21:41and delay the feeling of hunger.
0:21:41 > 0:21:43Fat actually fills you up.
0:21:44 > 0:21:48It already looks really rich and creamy, the consistency.
0:21:48 > 0:21:50- And it's thick.- Yeah.
0:21:50 > 0:21:53'Fat gives food an appealing, glossy visual texture.'
0:21:53 > 0:21:55OK, I'll try and not make a mess.
0:21:55 > 0:21:58'It enhances flavour...'
0:21:58 > 0:21:59Blender on.
0:21:59 > 0:22:03'..and the way fat coats the tongue means flavour lingers on,
0:22:03 > 0:22:06'making full-fat food so delicious.'
0:22:06 > 0:22:11What do you think about these low-fat options which often are a substitute
0:22:11 > 0:22:14with a lot more sugar and additional flavouring?
0:22:14 > 0:22:17Basically, they don't taste as good.
0:22:17 > 0:22:18You're taking out the fat,
0:22:18 > 0:22:21which gives it the flavour and the texture.
0:22:21 > 0:22:23Why change it when it's so good?
0:22:28 > 0:22:30This is what I was looking for -
0:22:30 > 0:22:33full fat, really thick, it's luscious.
0:22:35 > 0:22:37Where's my spoon? I want to eat it now!
0:22:39 > 0:22:40Mmm.
0:22:40 > 0:22:43I can definitely eat this whole pot on my own.
0:22:44 > 0:22:48I'm not suggesting to eat mountains of fatty food -
0:22:48 > 0:22:51fat is the most calorie-dense food there is.
0:22:51 > 0:22:53But low-fat? You can keep it.
0:22:58 > 0:23:00So, if you're going to have something naughty,
0:23:00 > 0:23:04why not indulge in a full-fat dessert every now and again?
0:23:04 > 0:23:08My personal favourite is a chocolaty salted caramel mousse.
0:23:08 > 0:23:11There simply isn't a fat-free alternative for this.
0:23:11 > 0:23:15One of my ultimate guilty pleasures is this chocolate mousse,
0:23:15 > 0:23:18layered with sweet, sticky, salted caramel sauce.
0:23:20 > 0:23:22This really is the dessert
0:23:22 > 0:23:25that should bring a big smile to your face.
0:23:25 > 0:23:27And it reminds me so much of my childhood.
0:23:27 > 0:23:31A gooey caramel sauce like this always starts with sugar.
0:23:31 > 0:23:33Put 100 grams into a pan
0:23:33 > 0:23:37with a couple of tablespoons of golden syrup and water.
0:23:37 > 0:23:39And we let it simmer away and bubble away
0:23:39 > 0:23:43until it goes to that lovely golden caramel colour.
0:23:44 > 0:23:47The darker you let this caramel go,
0:23:47 > 0:23:50the more intense and even bitter the caramel will be,
0:23:50 > 0:23:55so it's very important to catch it at that exact moment.
0:23:56 > 0:23:58That's it.
0:23:58 > 0:24:01We've got that lovely golden brown colour,
0:24:01 > 0:24:05and we're ready to add the butter and the cream.
0:24:05 > 0:24:09Take the pan off the heat and add 30 grams of butter.
0:24:09 > 0:24:11I always use unsalted butter for cooking.
0:24:11 > 0:24:15Adding the salt later gives you more control over the flavour.
0:24:15 > 0:24:18But first, pour in 80ml of double cream.
0:24:19 > 0:24:22You've got to be careful, because it does tend to spit a bit.
0:24:22 > 0:24:25Oh, my word! Yum!
0:24:27 > 0:24:30And now for just a little sprinkling of sea salt.
0:24:30 > 0:24:31Salted caramel.
0:24:33 > 0:24:35Enriched with butter and cream.
0:24:35 > 0:24:39I mean, just saying those words brings a smile to my face.
0:24:40 > 0:24:43While the caramel is cooling, I can get on with the mousse,
0:24:43 > 0:24:46starting by separating eight eggs into two bowls.
0:24:48 > 0:24:51I always knew as a child when the chocolate mousse was being prepared,
0:24:51 > 0:24:54because I could smell the melting chocolate from upstairs in my room.
0:24:54 > 0:24:57And then the telltale whisking of the egg whites,
0:24:57 > 0:25:00and then we knew we were in for a treat.
0:25:01 > 0:25:04Whisk the egg yolks into a mixture of cooled,
0:25:04 > 0:25:07good-quality chocolate that's been melted with butter.
0:25:10 > 0:25:16And this is just adding more richness to the dish.
0:25:16 > 0:25:18There we go. That's it.
0:25:18 > 0:25:22The next step is to whisk the egg whites into stiff peaks.
0:25:22 > 0:25:24You can, of course, use an electric mixer,
0:25:24 > 0:25:27but I like doing it the old-fashioned way.
0:25:27 > 0:25:30By hand, the way Mum and Dad used to do it.
0:25:30 > 0:25:33And I think it makes you enjoy the dessert even more.
0:25:33 > 0:25:34You've earned it.
0:25:36 > 0:25:40The egg whites are lovely and smooth.
0:25:40 > 0:25:41Silky smooth.
0:25:43 > 0:25:46Then add a third of the egg whites to the chocolate mixture.
0:25:46 > 0:25:52The reason why we're doing that is so that we can bring this thick
0:25:52 > 0:25:58chocolate mixture to the same consistency as the egg white.
0:25:58 > 0:26:01That's made this now much lighter.
0:26:01 > 0:26:05Then we add the rest of this lovely meringue.
0:26:05 > 0:26:08You mustn't over-mix it, because if you do you're going to lose
0:26:08 > 0:26:10all that lovely air in the meringue.
0:26:10 > 0:26:12There we go, that's it.
0:26:12 > 0:26:15Layer up the sweet, sticky, salted caramel
0:26:15 > 0:26:18with the rich, chocolaty mousse and top with cream.
0:26:18 > 0:26:20Pure indulgence.
0:26:20 > 0:26:23Right, so now we need to chill these chocolate mousses,
0:26:23 > 0:26:26preferably for about a couple of hours.
0:26:26 > 0:26:28But you can actually make them the day before
0:26:28 > 0:26:30and just leave them in the fridge.
0:26:34 > 0:26:37- Oh, have I got a surprise for you. - Magnificent.
0:26:37 > 0:26:40- Look at those.- These are luxury.
0:26:40 > 0:26:43Chocolate mousse with salted caramel.
0:26:43 > 0:26:44- Thank you.- And...
0:26:44 > 0:26:48Fernando de Castilla Antique Pedro Ximenez,
0:26:48 > 0:26:50the ultimate in indulgence, guys.
0:26:50 > 0:26:54So this is a sweet sherry, Pedro Ximenez is the grape.
0:26:54 > 0:26:58It's aged for about 30 years, so it's really complex,
0:26:58 > 0:27:03it's got loads of figs, liquorice, molasses, caramel...
0:27:03 > 0:27:05I mean, this, if you've got a sweet tooth,
0:27:05 > 0:27:08- this is a great match for chocolate. - Thank you.
0:27:08 > 0:27:10First you've got to dive into the chocolate.
0:27:10 > 0:27:12And I want you to dig deep
0:27:12 > 0:27:15because you've got the layers of the salted caramel inside.
0:27:15 > 0:27:18So you've got the mousse, the caramel and the cream. OK.
0:27:18 > 0:27:19Mmm.
0:27:19 > 0:27:21Oh, my God, it's delicious.
0:27:21 > 0:27:22Oh, yeah.
0:27:22 > 0:27:24The caramel, oh, wow.
0:27:24 > 0:27:26The saltiness in the caramel is delicious.
0:27:26 > 0:27:28It'll work great with this.
0:27:28 > 0:27:31This is... This is... Phew!
0:27:31 > 0:27:33This would definitely have that 18 sticker on it.
0:27:33 > 0:27:35SHE LAUGHS
0:27:35 > 0:27:38Yeah, that's for sure. You don't need much of that, though. My word.
0:27:38 > 0:27:41We're lucky to have so much wonderful food available to us,
0:27:41 > 0:27:43and it's here to be enjoyed.
0:27:43 > 0:27:47Cooking at home or eating out can be a healthy experience,
0:27:47 > 0:27:49or an indulgent one.
0:27:49 > 0:27:51Balance the two and you are onto a winner.
0:27:53 > 0:27:55'Next time on Food & Drink...
0:27:55 > 0:27:58'top chef Monica Galetti proves healthy doesn't mean boring...'
0:27:58 > 0:28:00Where does the butter come into this?
0:28:00 > 0:28:03There's no butter in this recipe.
0:28:03 > 0:28:05But you will like it.
0:28:05 > 0:28:07'..Kate makes some unusual drinks choices...'
0:28:07 > 0:28:08Here's the pretty pink.
0:28:08 > 0:28:11It suits you really well, actually.
0:28:11 > 0:28:13'..and I'm making a fantastic tuna tartare.'