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