0:00:02 > 0:00:05I'm Lorraine Pascale and this is all about home cooking.
0:00:05 > 0:00:07Comfort recipes you can cook on crisp autumn days
0:00:07 > 0:00:12and chilly winter evenings when you just crave food that nurtures.
0:00:12 > 0:00:16I have loads of ideas for when you have time and when you haven't.
0:00:16 > 0:00:20New twists on favourites, cosy classics and fresh ideas.
0:00:21 > 0:00:25And inspiration from all over the globe, brought right back home.
0:00:26 > 0:00:30And of course, I'll be showing you my know-how tricks and cheats.
0:00:30 > 0:00:34This is relaxed and easy autumn home cooking - one of life's great pleasures - and it feels good.
0:00:39 > 0:00:42At this time of year, I always crave comfort food,
0:00:42 > 0:00:45so I always make sure I've got the ingredients in
0:00:45 > 0:00:48to make those nostalgic, cosy dishes that just make you feel...
0:00:48 > 0:00:50better.
0:00:50 > 0:00:53So first, I'm going to make a warming, colourful bowl
0:00:53 > 0:00:57of spicy roasted butternut squash soup, so perfect for autumn.
0:00:57 > 0:01:00Chocolate - even the word is comforting and delicious.
0:01:03 > 0:01:06..and peppermint creams dipped in chocolate.
0:01:06 > 0:01:08Then, there's got to be pasta - of course.
0:01:11 > 0:01:13When I've time, I make my basic recipe.
0:01:13 > 0:01:15Life's not always too short to make your own pasta.
0:01:15 > 0:01:18It's fabulous with creamy pancetta,
0:01:18 > 0:01:19mushroom and parmesan sauce,
0:01:19 > 0:01:22made from standby ingredients so rustling up dinner
0:01:22 > 0:01:24is never a problem.
0:01:24 > 0:01:27Then, something spicy, sweet and sour -
0:01:27 > 0:01:29my Asian chilli jam.
0:01:29 > 0:01:33Comfort in a jar - and it's great for gifts, by the way.
0:01:33 > 0:01:38Then, five-spice baked ribs with a sticky honey-sesame sauce.
0:01:38 > 0:01:41And finally, there's edible comfort in dessert form.
0:01:41 > 0:01:43Swiss roll bowl cake.
0:01:43 > 0:01:44Wait for this -
0:01:44 > 0:01:47three ingredients and no cooking.
0:01:47 > 0:01:49What's not to love about that?
0:01:49 > 0:01:51And they're easy, of course.
0:01:51 > 0:01:54Do you know... I'm feeling better already.
0:02:02 > 0:02:05You know, when the days start getting shorter,
0:02:05 > 0:02:08it says one thing to me - and that's soup.
0:02:08 > 0:02:12So, I've got a squash here and I've chopped it in half
0:02:12 > 0:02:14and slashed it criss-cross on the top.
0:02:14 > 0:02:16That just makes it cook more quickly.
0:02:16 > 0:02:21Inside, I've got this lovely specimen -
0:02:21 > 0:02:23roasted garlic.
0:02:23 > 0:02:25Put that in there.
0:02:25 > 0:02:28I've got one onion that I've cooked with olive oil and butter
0:02:28 > 0:02:30so you get lovely flavour.
0:02:30 > 0:02:33Cook them for about 15 to 20 minutes so they get nice and soft.
0:02:33 > 0:02:38Then, chilli. Cos I do like a little bit of spice.
0:02:38 > 0:02:41Just going to scoop out the squash.
0:02:41 > 0:02:46Drizzled with olive oil, seasoned with a little bit of salt and pepper
0:02:46 > 0:02:49and roasted for half an hour in the oven till it's lovely and soft.
0:02:49 > 0:02:51Still quite hot.
0:02:54 > 0:02:59I'm just going to grate in a one-centimetre piece of ginger.
0:03:03 > 0:03:05And stock.
0:03:05 > 0:03:07I've got 900ml of stock in there.
0:03:09 > 0:03:13One final stir and then I'm going to blitz it.
0:03:16 > 0:03:20I think that this dish is so warming and nurturing at this time of year.
0:03:20 > 0:03:23The beauty of this soup is that it's ready really pretty quickly.
0:03:23 > 0:03:25This is going to be so nice.
0:03:28 > 0:03:31So, I'm going to add a little bit of salt
0:03:31 > 0:03:34and a few twists of black pepper
0:03:34 > 0:03:36and lime.
0:03:36 > 0:03:38Add a bit of zing to it.
0:03:38 > 0:03:39Turn that off.
0:03:43 > 0:03:46And I'm going to ladle it into my bowl.
0:03:46 > 0:03:49Look at these lovely amber colours.
0:03:52 > 0:03:54One more scoop.
0:03:55 > 0:03:57There.
0:03:57 > 0:04:02And then I kept a few chillies back, so just sprinkle on the top.
0:04:02 > 0:04:05It's like a garnish really, but it adds lovely texture as well.
0:04:05 > 0:04:08And coconut milk.
0:04:08 > 0:04:11This adds really lovely flavour to the soup.
0:04:11 > 0:04:13Just a drizzle on top
0:04:13 > 0:04:16or you could use regular cream as well - that would work.
0:04:16 > 0:04:20And coriander - just pick off a few leaves.
0:04:22 > 0:04:24And I'm going to eat it right now.
0:04:28 > 0:04:31Very easy and very delicious.
0:04:41 > 0:04:44When I was a kid here in Witney, I had a paper round.
0:04:44 > 0:04:46The first day was a bit of a disaster
0:04:46 > 0:04:49because I missed off the first person on the list.
0:04:49 > 0:04:52So, every person after that got the wrong paper.
0:04:52 > 0:04:56Anyway, I went back to the newsagent and he just fired me on the spot.
0:04:56 > 0:04:58So, I rushed home in floods of tears
0:04:58 > 0:05:02and made myself a big bowl of steaming pasta with grated cheese.
0:05:02 > 0:05:06And I love pasta today, still. It's one of my cosy comfort foods
0:05:06 > 0:05:11and sometimes I make my own fresh pasta from scratch.
0:05:11 > 0:05:14It's really easy and very tasty.
0:05:18 > 0:05:22So, into a food processor, add 400 grams of 00 flour,
0:05:22 > 0:05:24four eggs...
0:05:26 > 0:05:29..a tablespoon of olive oil,
0:05:29 > 0:05:34and about one to two tablespoons of freshly cracked black pepper.
0:05:34 > 0:05:38Then blitz the mixture until it resembles breadcrumbs.
0:05:38 > 0:05:42And then tip it on to a work surface.
0:05:42 > 0:05:45Then knead it lightly for about a minute or so.
0:05:45 > 0:05:48And then form a ball of dough.
0:05:48 > 0:05:51The dough should be quite stiff and smooth.
0:05:51 > 0:05:55Then wrap the dough in cling film and leave it to rest for 30 minutes.
0:05:56 > 0:06:00Then start running the dough through the pasta rollers on my mixer.
0:06:02 > 0:06:04You can use a traditional pasta machine,
0:06:04 > 0:06:06or just a rolling pin if you prefer.
0:06:09 > 0:06:12Just keep feeding it through the rollers,
0:06:12 > 0:06:15putting it on a finer and finer setting each time.
0:06:15 > 0:06:18It takes a little bit of time but it's well worth it.
0:06:19 > 0:06:22It's ready when it's so thin that if you lift it up,
0:06:22 > 0:06:24you can see your hand behind it.
0:06:25 > 0:06:30Then lay the pasta down flat and sprinkle it with a little flour.
0:06:30 > 0:06:32Fold it in half, short end to short end,
0:06:32 > 0:06:34then again,
0:06:34 > 0:06:35and again,
0:06:35 > 0:06:37and again one more time.
0:06:37 > 0:06:40Cut vertical strips, about one to two centimetres wide,
0:06:40 > 0:06:43along the width of the pasta.
0:06:43 > 0:06:46Unfold it and hang it on a coat hanger,
0:06:46 > 0:06:49which keeps it from getting into a tangle
0:06:49 > 0:06:52and allows it to dry a bit before cooking.
0:06:52 > 0:06:55Just keep going until all the tagliatelle is hung up
0:06:55 > 0:06:58and once all the pasta's on the hangers, you're done.
0:07:02 > 0:07:04So, the pasta needs a sauce.
0:07:04 > 0:07:08My creamy mushroom sauce with pancetta and parmesan
0:07:08 > 0:07:11is one I find myself making time and time again.
0:07:11 > 0:07:15So I just start off with the pancetta.
0:07:15 > 0:07:16Cut that round there.
0:07:17 > 0:07:21I need about 100 to 200 grams.
0:07:21 > 0:07:23But it doesn't have to be precise.
0:07:23 > 0:07:25What I'm looking for
0:07:25 > 0:07:28is the pancetta to get really nice and golden brown and crispy.
0:07:28 > 0:07:31So I'll just get on with the mushrooms.
0:07:31 > 0:07:33I like to use chestnut mushrooms
0:07:33 > 0:07:36cos I think they've got a wonderful, nutty flavour.
0:07:36 > 0:07:39I've got about 175 grams here.
0:07:41 > 0:07:42In they go.
0:07:42 > 0:07:46And just cook them down for about two to three minutes.
0:07:47 > 0:07:51And now, I'm going to go and get my pasta.
0:07:55 > 0:07:56There you are.
0:07:56 > 0:07:59My pasta is ready.
0:07:59 > 0:08:01I think it looks pretty cool.
0:08:01 > 0:08:04What I normally do to get the pasta off
0:08:04 > 0:08:07is just slide a knife
0:08:07 > 0:08:10between the pasta. I normally miss one or two.
0:08:10 > 0:08:12All the way along.
0:08:12 > 0:08:15Just lift it off.
0:08:17 > 0:08:19Take the lid off.
0:08:19 > 0:08:22Got a big pot of boiling water here, with salt in.
0:08:22 > 0:08:26And then just slide it into the pot.
0:08:26 > 0:08:28I'll just do the other one.
0:08:28 > 0:08:31And I've used cracked black pepper for this pasta,
0:08:31 > 0:08:33but you can use beetroot for a lovely red
0:08:33 > 0:08:36or spinach for green,
0:08:36 > 0:08:37or even some saffron.
0:08:39 > 0:08:40And off like that.
0:08:42 > 0:08:45And then into the water.
0:08:45 > 0:08:49Now, that just needs to bubble away for about four minutes.
0:08:49 > 0:08:50Great.
0:08:50 > 0:08:52And now, cream.
0:08:53 > 0:08:57Pour that in. It's about 250ml.
0:08:57 > 0:08:58Mmm.
0:08:59 > 0:09:02Then grate some parmesan.
0:09:02 > 0:09:05Gruyere's great with this, or cheddar.
0:09:05 > 0:09:08But parmesan is a bit of a favourite of mine.
0:09:08 > 0:09:11Then I'll pop that cheese in.
0:09:13 > 0:09:17Give it a quick stir, then just leave it to melt with the heat off.
0:09:17 > 0:09:19Bit of pepper.
0:09:19 > 0:09:22I'm not going to add salt because parmesan's quite salty,
0:09:22 > 0:09:23as is pancetta.
0:09:23 > 0:09:26So I think there'll be enough in there as it is.
0:09:26 > 0:09:28The pasta looks ready now.
0:09:36 > 0:09:38Shake.
0:09:41 > 0:09:42OK.
0:09:44 > 0:09:47Now, I'm just going to empty this back into the pan.
0:09:47 > 0:09:51Now I'm going to pour in this creamy sauce.
0:09:51 > 0:09:53It's smelling really good.
0:09:53 > 0:09:55Yes.
0:09:56 > 0:10:00OK. Now a couple of turns with the spoon.
0:10:00 > 0:10:01Right.
0:10:03 > 0:10:04And scoop this in.
0:10:06 > 0:10:09Now this, to me,
0:10:09 > 0:10:11is pure comfort food.
0:10:16 > 0:10:20I'm going to finish it off with a little bit of basil.
0:10:25 > 0:10:29And I recommend this to all sacked paper girls!
0:10:33 > 0:10:36I'm always on the lookout for inspiration for new recipes,
0:10:36 > 0:10:40especially when I go on holiday and I experience all those wonderful new flavours.
0:10:40 > 0:10:44I love Thai food, French food, Sri Lankan food...
0:10:44 > 0:10:46but my biggest passion?
0:10:46 > 0:10:51Spanish. And my favourite place for Spanish food? Barcelona.
0:10:58 > 0:11:03I love Barcelona. It inspires so much of my cooking.
0:11:03 > 0:11:05The colours, the flavours, the tastes.
0:11:05 > 0:11:08Right now, it's all about home-made sweet treats.
0:11:11 > 0:11:12Wow!
0:11:12 > 0:11:16Fantastic! Now, I am a self-confessed chocoholic.
0:11:16 > 0:11:18I use it a lot in my home cooking
0:11:18 > 0:11:21and in Barcelona, they are absolutely mad for it.
0:11:21 > 0:11:24You can hardly move for chocolate shops.
0:11:24 > 0:11:28They've even got a chocolate museum. Now, how cool is that?
0:11:31 > 0:11:33Look at these.
0:11:35 > 0:11:36So good.
0:11:42 > 0:11:44Chocolate cookies!
0:11:47 > 0:11:49I think I'm in heaven!
0:11:53 > 0:11:58Yum. Now, I know some people think that they can't make their own sweets
0:11:58 > 0:12:02at home, but do you know what? It really is quite easy.
0:12:09 > 0:12:11So, you need 70 grams of butter.
0:12:11 > 0:12:15And I like to weigh out all my ingredients into the pan,
0:12:15 > 0:12:18rather than weighing them out into separate bowls and then
0:12:18 > 0:12:20putting them in the pan. It saves on washing up.
0:12:23 > 0:12:30So, that's about right. And then I need 120 grams of evaporated milk.
0:12:32 > 0:12:35And 300 grams of soft, light brown sugar.
0:12:38 > 0:12:40OK. And then marshmallows.
0:12:40 > 0:12:44Now, it's a bit strange making fudge with marshmallows
0:12:44 > 0:12:49but the marshmallows add sweetness and it helps the fudge to set.
0:12:50 > 0:12:54So, everything in. Then on the hob.
0:12:54 > 0:12:57And then I just want everything to dissolve.
0:12:59 > 0:13:03OK, the marshmallows are just about melted now.
0:13:03 > 0:13:05And then whack up the heat.
0:13:07 > 0:13:08And let it boil.
0:13:08 > 0:13:11This needs to boil for about five to six minutes.
0:13:12 > 0:13:14And now the chocolate.
0:13:14 > 0:13:20I'm going to use about 70 grams of this dark chocolate.
0:13:20 > 0:13:2270, 75.
0:13:22 > 0:13:25And then 300 grams of this milk chocolate.
0:13:27 > 0:13:32Now, you can grate it but I find grating takes ages.
0:13:32 > 0:13:34So I am all for chopping.
0:13:35 > 0:13:37Now, these two beauties,
0:13:37 > 0:13:41fudge and peppermint creams, really remind me of when I was younger.
0:13:43 > 0:13:47I used to make them so much as a child. They release my inner kid.
0:13:49 > 0:13:52All right, that's been bubbling away for about five minutes
0:13:52 > 0:13:53so I'm going to add the chocolate now.
0:13:56 > 0:14:00And then I want the chocolate to melt so I'm just going to leave it there
0:14:00 > 0:14:04to sit for about a minute and then I'll give it a good stir through.
0:14:04 > 0:14:08Just get rid of these and have a wipe down.
0:14:08 > 0:14:10OK, that chocolate is now ready.
0:14:11 > 0:14:15So, just give it a couple of stirs.
0:14:18 > 0:14:21And I've lined this tin with baking parchment.
0:14:21 > 0:14:25No need to do it all the way round. Just on either side like that.
0:14:25 > 0:14:27That's fine.
0:14:27 > 0:14:28OK.
0:14:32 > 0:14:35Oh, look at that!
0:14:35 > 0:14:39Now, that looks beautiful!
0:14:39 > 0:14:42There's a few lumps in there but that's fine.
0:14:42 > 0:14:44It all adds to the texture.
0:14:47 > 0:14:50Just sort of swish it around a bit.
0:14:53 > 0:14:54Like that.
0:14:54 > 0:14:59And I'll just leave that to set while I get on with my peppermint creams.
0:14:59 > 0:15:01Which... I've already made.
0:15:01 > 0:15:05I'm going to dip them in some melted chocolate but first,
0:15:05 > 0:15:07let me tell you how I made them.
0:15:10 > 0:15:14So I put 300 grams of icing sugar into a bowl,
0:15:14 > 0:15:17with 125 grams of condensed milk
0:15:17 > 0:15:20and a quarter of a teaspoon of peppermint extract.
0:15:21 > 0:15:23And then just mix into a dough
0:15:23 > 0:15:27and then roll the dough out to just about £1-coin thickness.
0:15:30 > 0:15:33And I cut it out into round shapes but you can do anything you like -
0:15:33 > 0:15:36stars, leaves, anything really.
0:15:38 > 0:15:40And keep re-rolling the mixture and cutting out mints
0:15:40 > 0:15:42until it's all used up.
0:15:44 > 0:15:47And now, time to dip.
0:15:47 > 0:15:49So, I'm just going to take one
0:15:49 > 0:15:54and then about halfway in the chocolate, like that.
0:15:54 > 0:15:55Let it drip off.
0:15:57 > 0:15:59And then back on the paper.
0:16:00 > 0:16:02Do another one.
0:16:04 > 0:16:08Lovely. OK, I'm going to dip a few more,
0:16:08 > 0:16:11then let them set, and then later I'll cut up the chocolate fudge.
0:16:34 > 0:16:38Peppermint creams and chocolate fudge.
0:16:39 > 0:16:40Yum!
0:16:47 > 0:16:49Comfort food means so many things to me
0:16:49 > 0:16:52and it's not just about eating it. It's also about cooking it,
0:16:52 > 0:16:56especially when it's cold outside and you want be at home all warm and cosy.
0:16:56 > 0:16:57When the nights are drawing in,
0:16:57 > 0:17:01sometimes I like to rustle up something requiring no cooking at all
0:17:01 > 0:17:04or cook a quick and tasty dinner,
0:17:04 > 0:17:06or spend a bit of time making something like chutney.
0:17:06 > 0:17:09I just find great comfort in the kitchen
0:17:09 > 0:17:13and that's where I'm going now, but first, I've got some shopping to do.
0:17:17 > 0:17:21When it comes to Christmas and birthdays, I find that
0:17:21 > 0:17:22I'm never normally stuck for a gift
0:17:22 > 0:17:25because I just love to give food as presents.
0:17:25 > 0:17:30Things like cookies and macaroons and hand-made chocolates.
0:17:32 > 0:17:36I just find that people think it's really personal.
0:17:36 > 0:17:38And they just seem to love it.
0:17:42 > 0:17:44So, I love to tie the gifts up with some ribbon
0:17:44 > 0:17:47and sometimes I buy the ribbon online,
0:17:47 > 0:17:49sometimes from a haberdashery store,
0:17:49 > 0:17:54but I just love an excuse to come to the market.
0:17:54 > 0:17:58And that one is perfect.
0:18:01 > 0:18:03- Thanks very much.- Thank you.
0:18:07 > 0:18:11This time of year, I love to whip up jars of delicious chutneys and jams.
0:18:11 > 0:18:14And when it's cold outside, there's nothing like
0:18:14 > 0:18:16a warm, spicy savoury jam.
0:18:16 > 0:18:20So that's 450 grams of tomatoes
0:18:20 > 0:18:22and two roughly chopped garlic cloves.
0:18:22 > 0:18:24Two finely chopped red chillies,
0:18:24 > 0:18:27a one-centimetre piece of ginger that's been finely grated,
0:18:27 > 0:18:30250 grams of granulated sugar,
0:18:30 > 0:18:3260 grams of balsamic,
0:18:32 > 0:18:34some salt and pepper.
0:18:34 > 0:18:37Blitz everything together until it's finely chopped.
0:18:39 > 0:18:41Then pour it into a pan.
0:18:44 > 0:18:48And boil it for 25 to 30 minutes, stirring it occasionally
0:18:48 > 0:18:50until it thickens and becomes syrupy.
0:18:52 > 0:18:53When the time's up,
0:18:53 > 0:18:56take it off the heat and leave to cool for 20 minutes,
0:18:56 > 0:19:00before pouring it into sterilised jars using a sterilised jug.
0:19:00 > 0:19:03Some people boil their jars and equipment
0:19:03 > 0:19:04but I think the easiest way
0:19:04 > 0:19:07is to put them in a dishwasher on the hottest cycle.
0:19:07 > 0:19:11When it's cool, close the lid, tie the ribbon around...
0:19:13 > 0:19:16..and write a label - "Asian chilli jam" -
0:19:16 > 0:19:18tie it on and that's it!
0:19:21 > 0:19:23One as a gift.
0:19:23 > 0:19:24And one for me!
0:19:28 > 0:19:29Beautiful!
0:19:29 > 0:19:31Asian chilli jam.
0:19:36 > 0:19:41When I'm cooking at home, there are certain ingredients that I consider to be essentials, must-haves,
0:19:41 > 0:19:42and these are some of them.
0:19:46 > 0:19:49Dried pasta - always dried unless I make it myself -
0:19:49 > 0:19:52and rice - Arborio for risotto and paella,
0:19:52 > 0:19:54Basmati for serving with curry.
0:19:54 > 0:19:56Then tinned cherry tomatoes.
0:19:56 > 0:20:00I find them more tasty than regular tinned tomatoes.
0:20:00 > 0:20:03I use sea salt to finish dishes and in dressings
0:20:03 > 0:20:05because I just prefer the flavour.
0:20:05 > 0:20:10Mustard - I like mine to be the hot, English type - jarred and powdered.
0:20:10 > 0:20:11And garlic.
0:20:11 > 0:20:14It goes into so many of the things I cook - chopped, grated,
0:20:14 > 0:20:16made into a paste with some salt -
0:20:16 > 0:20:18but I never use a garlic crusher
0:20:18 > 0:20:20because I really don't like washing it up.
0:20:20 > 0:20:23Olive oil - Italian or Spanish.
0:20:23 > 0:20:26I just love the vibrant, fruity flavours.
0:20:26 > 0:20:30And as I am crazy for all things Spanish, sherry.
0:20:30 > 0:20:35I find a dry sherry is just great for sweet and savoury cooking.
0:20:35 > 0:20:37And those are my must-have ingredients.
0:20:49 > 0:20:51I'm doing a degree at university
0:20:51 > 0:20:53and I'm in the middle of my dissertation.
0:20:53 > 0:20:56So I've been sitting in the library trying to study, but...
0:20:56 > 0:21:00all I can think about are my spicy baked ribs with sticky honey sauce.
0:21:00 > 0:21:03So, I thought, "I'll knock the studying on the head for now,
0:21:03 > 0:21:07"go home and bake the ribs and try and do some studying later."
0:21:09 > 0:21:11I so often have ribs for dinner.
0:21:11 > 0:21:14They're just such a great comfort food and they're cheap,
0:21:14 > 0:21:17they're easy, everyone loves them
0:21:17 > 0:21:20and you don't even have to get the cutlery out. Perfect!
0:21:26 > 0:21:28The ribs are going to be sticky, sweet and spicy,
0:21:28 > 0:21:31just what you need in the nippiest seasons.
0:21:31 > 0:21:33Everything's ready. Time to cook.
0:21:33 > 0:21:36So, the first bit of flavour
0:21:36 > 0:21:38comes from the spice rub.
0:21:41 > 0:21:44It's a lovely combination of a tablespoon of five spice,
0:21:44 > 0:21:49one star anise, a tablespoon of fennel seeds
0:21:49 > 0:21:51and a few Szechuan pepper seeds.
0:21:53 > 0:21:55Mmm, it smells so good!
0:21:55 > 0:22:00Right, I'm just going to get these ribs all covered in this spice rub.
0:22:00 > 0:22:04And then pop them on to a baking tray.
0:22:04 > 0:22:06And then these need to go into the oven for about an hour
0:22:06 > 0:22:09at 200 degrees.
0:22:09 > 0:22:12And then I'm going to make a lovely honey glaze sauce
0:22:12 > 0:22:14and then I'm going to do some homework.
0:22:14 > 0:22:16And I know which one I'd prefer to be doing.
0:22:22 > 0:22:25So, the sauce is two tablespoons of olive oil,
0:22:25 > 0:22:31with a few squidges of honey, garlic, a couple of cloves - finely chopped -
0:22:31 > 0:22:33and 150ml of soy sauce,
0:22:33 > 0:22:37the zest of a lime, and sesame seeds.
0:22:37 > 0:22:40They're optional, but I like to add about three tablespoons
0:22:40 > 0:22:44because I just love that slightly nutty crunch.
0:22:44 > 0:22:45Then one to two red chillies
0:22:45 > 0:22:48that have been de-seeded and finely sliced.
0:22:48 > 0:22:50Then, bring the sauce to the boil
0:22:50 > 0:22:52and let it bubble away for a couple of minutes
0:22:52 > 0:22:54and then take it off the heat.
0:22:54 > 0:22:56And that's it!
0:23:08 > 0:23:09This smells really good!
0:23:11 > 0:23:13Right, the glaze.
0:23:13 > 0:23:17I'm going to brush this on...
0:23:17 > 0:23:20all over, so you can see it's lovely and sticky. Just what you want.
0:23:20 > 0:23:23I don't put the glaze on at the beginning of cooking
0:23:23 > 0:23:25cos otherwise the honey just burns in the oven.
0:23:26 > 0:23:32Lovely. And then spring onions. I've got a bunch here.
0:23:32 > 0:23:33Just sprinkle them over the top.
0:23:35 > 0:23:38A nice colour that adds.
0:23:38 > 0:23:41And salt and pepper. A bit of extra flavour.
0:23:43 > 0:23:45Getting that salt there.
0:23:46 > 0:23:47And some pepper.
0:23:51 > 0:23:53Perfect!
0:23:53 > 0:23:56Then, back in the oven for about 15 minutes.
0:23:56 > 0:23:59There you go.
0:24:01 > 0:24:03Now, I'll get on with the other stuff.
0:24:03 > 0:24:07And to go with the ribs, rocket salad straight out of the bag,
0:24:07 > 0:24:11drizzled in balsamic vinegar and extra-virgin olive oil
0:24:11 > 0:24:13and that's all that's necessary.
0:24:16 > 0:24:19And then just reheat the bit of glaze that was left over
0:24:19 > 0:24:21to serve on the side.
0:24:23 > 0:24:24Oh, yes!
0:24:25 > 0:24:27Perfect!
0:24:27 > 0:24:31Right, scrape these on to the plate here.
0:24:36 > 0:24:40Pile them up nice and high like that.
0:24:40 > 0:24:44And I want to get all this lovely spring onion, as well.
0:24:45 > 0:24:47And I do like some colour in my dishes.
0:24:47 > 0:24:51Just sprinkle a little bit of extra chilli on top.
0:24:53 > 0:24:56Now, there's only one way to eat these -
0:24:56 > 0:24:58and that's with your fingers.
0:24:58 > 0:24:59Dinner!
0:25:06 > 0:25:10So, the official name for this is Charlotte Royale,
0:25:10 > 0:25:14but I like to call it Swiss Roll Bowl Cake.
0:25:14 > 0:25:17It is made from shop-bought sponge Swiss roll,
0:25:17 > 0:25:21just like the one my granny used to buy, and ice cream.
0:25:21 > 0:25:24The sponge is dabbed with rum.
0:25:24 > 0:25:26Right, off to the kitchen.
0:25:29 > 0:25:35You just cut the Swiss roll into one-centimetre pieces.
0:25:37 > 0:25:41So, I like to make it so that the swirl goes the same way.
0:25:41 > 0:25:43I just think it looks so much more impressive.
0:25:47 > 0:25:50I've made this loads of times and I've found the only Swiss rolls
0:25:50 > 0:25:53that don't work are the ones that are covered in chocolate.
0:25:53 > 0:25:57Now, that's the base.
0:25:57 > 0:26:02So, there's lots of holes around there, lots of gaps,
0:26:02 > 0:26:04so I'm just going to take a bit of Swiss roll,
0:26:04 > 0:26:07just rip it up, squidge it up
0:26:07 > 0:26:10and squish it into the gaps.
0:26:10 > 0:26:12Now, I'm going to give it a little bit of a kick.
0:26:12 > 0:26:14I'm going to use some rum.
0:26:14 > 0:26:16Pour that in there.
0:26:19 > 0:26:23You can use any alcohol you like - some amaretti, some sherry,
0:26:23 > 0:26:26a bit of limoncello.
0:26:26 > 0:26:27Or even apple juice.
0:26:27 > 0:26:32So, just dab that all over the sponge.
0:26:34 > 0:26:36I'm very excited about this cake!
0:26:40 > 0:26:43That's it, all saturated.
0:26:43 > 0:26:45Now, the chocolate ice cream!
0:26:45 > 0:26:48Just squeeze the whole lot in!
0:26:49 > 0:26:53Scoop out as much as I can there.
0:26:53 > 0:26:58This is a three-litre bowl, so I've got between two and three litres of ice-cream.
0:26:59 > 0:27:04The ice cream has just been softened a bit to make it easier to work with.
0:27:04 > 0:27:05I'm going to refreeze it
0:27:05 > 0:27:10so the rule here is to thaw it with the lid on, but not too much.
0:27:10 > 0:27:13If I'm being really pedantic, to about minus 12 degrees,
0:27:13 > 0:27:15which is the consistency of soft ice-cream
0:27:15 > 0:27:18like you get from a van or at the seaside.
0:27:18 > 0:27:23This cling film is so that once the cake is frozen,
0:27:23 > 0:27:25it's much easier to take it out of the bowl.
0:27:25 > 0:27:28You can see why this is on my "comfort cooking" list.
0:27:28 > 0:27:32Three ingredients, no cooking, huge rewards - I love that.
0:27:32 > 0:27:35It'll take a few hours to harden up in the freezer
0:27:35 > 0:27:36and then it's ready to serve.
0:27:51 > 0:27:52OK.
0:27:52 > 0:27:54Now, this is ready.
0:27:54 > 0:27:57I'm just going to warm it up a bit with my hands
0:27:57 > 0:28:00so that it comes out more easily.
0:28:01 > 0:28:07There. And just gently ease around the cling film, pulling it up.
0:28:07 > 0:28:11And then pop a plate on top, upside down.
0:28:11 > 0:28:12Flip it.
0:28:14 > 0:28:17And now, hopefully...
0:28:17 > 0:28:19Wow!
0:28:19 > 0:28:20I am very happy with that!
0:28:21 > 0:28:23I can't wait to get stuck into this.
0:28:30 > 0:28:33A sprinkling of raspberries and a little bit of mint.
0:28:33 > 0:28:37Now, that's what I call a cake. Delicious!
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