0:00:00 > 0:00:04I'm Lorraine Pascale and this is all about home cooking.
0:00:04 > 0:00:07Comfort recipes that 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 - when you have time and when you haven't.
0:00:16 > 0:00:21New twists on favourites, cosy classics and fresh ideas.
0:00:21 > 0:00:26And 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 > 0:00:33This is relaxed and easy autumn home cooking.
0:00:33 > 0:00:36One of life's great pleasures and it feels good.
0:00:39 > 0:00:41If someone were to say to me,
0:00:41 > 0:00:43"Lorraine, what are your favourite recipes,"
0:00:43 > 0:00:47the list would be endless and changing all the time.
0:00:47 > 0:00:50If I had to pick right now, then these would be right up there.
0:00:50 > 0:00:53First, a home cooking classic.
0:00:53 > 0:00:56A cheese and ham toastie goes upmarket with prosciutto and brie.
0:00:56 > 0:00:59And, being a bit of a self-confessed chocolate lover,
0:00:59 > 0:01:01this will come as no surprise.
0:01:01 > 0:01:04No-cook chocolate digestive cheesecake with white icing.
0:01:04 > 0:01:06And people go mad for it.
0:01:06 > 0:01:07OK, salad.
0:01:07 > 0:01:12I'm dishing up a hearty autumnal take with pan-fried pears,
0:01:12 > 0:01:15pancetta and gorgonzola with a warm honey dressing.
0:01:15 > 0:01:18For me, a salad is not just for summer.
0:01:18 > 0:01:20And then, an apple, blackberry and cinnamon chutney,
0:01:20 > 0:01:24one of my basic recipes with good reason
0:01:24 > 0:01:27and something that's perfect to make when the nights are drawing in.
0:01:27 > 0:01:31And finally, we have to talk Sunday lunch.
0:01:31 > 0:01:34Quite possibly my favourite meal of the week.
0:01:34 > 0:01:37Especially when its slow roast pork shoulder with crispy crackling,
0:01:37 > 0:01:42garlic roast vegetables, gravy and serious benefits - the leftovers.
0:01:42 > 0:01:45So we'd better get on with it before I change my mind again.
0:02:01 > 0:02:05One of my all-time favourite snacks is a cheese and ham toastie.
0:02:05 > 0:02:09Not a normal cheese and ham toastie, mine are a little bit different.
0:02:09 > 0:02:12I like to cook them with prosciutto and brie.
0:02:12 > 0:02:18So I'm just lying down in this hot oil three slices of prosciutto
0:02:18 > 0:02:22and they're always quite fiddly to get out of the packet.
0:02:22 > 0:02:26I'm going to lie them quite flat so they cook quickly.
0:02:29 > 0:02:35Then, next to the prosciutto, a slice of white bread, well buttered.
0:02:37 > 0:02:39Pop it down buttered side in...
0:02:41 > 0:02:43..and then brie.
0:02:45 > 0:02:47Squidge off some brie.
0:02:47 > 0:02:52Just squash it down there to cover the bread.
0:02:52 > 0:02:56You want to get as much brie on as possible
0:02:56 > 0:02:58so it just oozes out of the side.
0:03:00 > 0:03:01There.
0:03:01 > 0:03:04Little bit more in the corner.
0:03:05 > 0:03:09That prosciutto is exactly where I want it, just beginning to crisp up.
0:03:10 > 0:03:16I'll just place that on top of the cheese.
0:03:16 > 0:03:19See, the cheese is just beginning to melt.
0:03:19 > 0:03:21It's going to be so, so good.
0:03:22 > 0:03:27And then another slice of bread, well buttered.
0:03:27 > 0:03:29And pepper.
0:03:29 > 0:03:32This prosciutto really is quite salty
0:03:32 > 0:03:36so I'm not going to add any more salt, just pepper.
0:03:36 > 0:03:40Pop that on top of the cheese and prosciutto.
0:03:40 > 0:03:47Squish it down with a fish slice so it all melts together.
0:03:51 > 0:03:54And then scoop it up, flip it over -
0:03:54 > 0:03:56look at that, golden brown.
0:03:56 > 0:03:58Lovely and crispy.
0:03:58 > 0:04:01Another squish and that is ready to go.
0:04:04 > 0:04:06I have to eat this right now.
0:04:06 > 0:04:09It's so simple and so delicious.
0:04:09 > 0:04:12Finishing touch - a bit of brown sauce.
0:04:17 > 0:04:18Delish.
0:04:20 > 0:04:22I just love the prosciutto in my toasties.
0:04:22 > 0:04:25It's one of my all-time favourite ingredients
0:04:25 > 0:04:27and what I consider to be a favourite ingredient
0:04:27 > 0:04:31is one that cranks up the flavour and transforms your dish into something
0:04:31 > 0:04:33a little more special, or it could be a short cut.
0:04:33 > 0:04:35I do love a short cut sometimes.
0:04:35 > 0:04:37Now, my favourites change, but right now,
0:04:37 > 0:04:40these are some of my favourite home cooking ingredients.
0:04:45 > 0:04:47First, dried morels.
0:04:47 > 0:04:51These are wild mushrooms and you need to rehydrate them in water.
0:04:51 > 0:04:55They have a wonderful nutty, earthy flavour.
0:04:55 > 0:04:58Then, talking about earthy, there's truffle oil.
0:04:58 > 0:05:04It's olive oil infused with truffles and it smells and tastes incredible.
0:05:04 > 0:05:08It's so great drizzled on things like pasta and risotto.
0:05:08 > 0:05:10Up next is parmesan cheese.
0:05:10 > 0:05:14I always have a block of it in my fridge. I just love its sharpness.
0:05:14 > 0:05:16I use it on loads of things.
0:05:16 > 0:05:20Grated over pasta, in soups, in sauces.
0:05:20 > 0:05:21Then balsamic vinegar.
0:05:21 > 0:05:25It gives a wonderful depth of flavour to cooked dishes and salads.
0:05:25 > 0:05:29My rule of thumb is not to go crazy on price,
0:05:29 > 0:05:34but I always look for aged balsamic and try and avoid the cheap stuff.
0:05:34 > 0:05:37Another favourite is ready-made filo pastry.
0:05:37 > 0:05:40Great for making almost instant sweet filo chips.
0:05:40 > 0:05:42A quick crunchy treat.
0:05:42 > 0:05:46You just lay out a sheet of filo, brush it with some melted butter,
0:05:46 > 0:05:48lay another sheet on top
0:05:48 > 0:05:50and brush it with a little more melted butter
0:05:50 > 0:05:54and then sprinkle over about ten grams of caster sugar
0:05:54 > 0:05:56if you're making sweet crisps,
0:05:56 > 0:05:58or parmesan for savoury ones.
0:05:58 > 0:06:03Then cut them into shapes - squares, triangles, whatever you like.
0:06:03 > 0:06:07They get cooked on a lined baking sheet in a 180C oven
0:06:07 > 0:06:10for six minutes until they're golden brown. That's it.
0:06:10 > 0:06:14Then chorizo, that fabulous Spanish sausage.
0:06:14 > 0:06:18Now, to be honest, I use it in as many dishes as I possibly can.
0:06:18 > 0:06:23You can buy long thin ones, chunky little ones, mild or spicy.
0:06:23 > 0:06:28They're all made with pork and flavoured with smoked paprika.
0:06:28 > 0:06:31I love its meaty smokiness in Spanish dishes like paella
0:06:31 > 0:06:34and I add it to salads, pastas, stews,
0:06:34 > 0:06:38with fish or just sliced, sauteed and served as a tapas.
0:06:45 > 0:06:48There are so many great dishes that you cook every day,
0:06:48 > 0:06:51but sometimes you just want to push the boat out.
0:06:51 > 0:06:53I've got something delicious up my sleeve.
0:06:58 > 0:07:02When I was at primary school, I absolutely loved the puddings.
0:07:02 > 0:07:07We had things like spotted dick, jam roly-poly and treacle tart.
0:07:07 > 0:07:10One day, I went to my friend's house for tea.
0:07:10 > 0:07:14When we walked in, her mum said we were going to have cheesecake
0:07:14 > 0:07:16and I thought, cheesecake?
0:07:16 > 0:07:18What, a bit of cheddar on sponge?
0:07:18 > 0:07:20But when she gave it to us
0:07:20 > 0:07:23I realised it wasn't a bit of cheddar on sponge
0:07:23 > 0:07:25and I absolutely loved it.
0:07:31 > 0:07:35I love a good chocolate cheesecake and when I say chocolate,
0:07:35 > 0:07:38I mean triple chocolate.
0:07:38 > 0:07:44Chocolate biscuit base, chocolate filling and then chocolate on top.
0:07:44 > 0:07:46The good thing is I've got one waiting for me
0:07:46 > 0:07:48in the fridge at home right now.
0:07:48 > 0:07:54The base is made from a 400g pack of chocolate digestive biscuits,
0:07:54 > 0:07:56ground really fine.
0:07:56 > 0:07:59And 75g of melted butter that's cooled slightly.
0:07:59 > 0:08:02The mixture then gets squeezed together
0:08:02 > 0:08:06with the back of a wooden spoon until everything's incorporated.
0:08:08 > 0:08:11Then it's tipped into a 21cm springform tin
0:08:11 > 0:08:14and pressed down to make a nice flat even base.
0:08:16 > 0:08:20I like a really thick base, but if you like a thinner one,
0:08:20 > 0:08:23just use less biscuit and less butter.
0:08:23 > 0:08:24Right, now the filling.
0:08:25 > 0:08:27This is 800g of cream cheese
0:08:27 > 0:08:31with four heaped tablespoons of icing sugar.
0:08:31 > 0:08:34They get mixed together gently.
0:08:34 > 0:08:36This will only take a few turns of the spoon.
0:08:37 > 0:08:40Now the chocolate. It's 100g of dark chocolate
0:08:40 > 0:08:43and 300g of milk chocolate
0:08:43 > 0:08:45melted together and left to cool a little.
0:08:45 > 0:08:47Pour off a quarter and set aside for later.
0:08:49 > 0:08:53Start adding the sweet cream cheese to the chocolate dollop by dollop.
0:08:55 > 0:08:58Keep adding dollops and mixing it in because I find that
0:08:58 > 0:09:01if you add it all at once, the chocolate can go grainy.
0:09:01 > 0:09:04Tip the rest of the cream cheese in and mix it
0:09:04 > 0:09:07until it's completely uniform in colour.
0:09:10 > 0:09:13The chocolatey mixture just gets poured all over the base
0:09:13 > 0:09:17and pressed down to flatten it and to make sure there are no gaps.
0:09:17 > 0:09:20And this needs to chill for a couple of hours.
0:09:20 > 0:09:22So now the topping.
0:09:22 > 0:09:24Chocolate, of course.
0:09:24 > 0:09:28Just melt the chocolate mixture you kept back earlier
0:09:28 > 0:09:30and pour it over the cream cheese layer.
0:09:31 > 0:09:36Move the tin around so the chocolate spreads smoothly.
0:09:36 > 0:09:39OK, the next task is to make a small paper piping cone.
0:09:39 > 0:09:44You just get a triangle of paper and then shape it into a cone
0:09:44 > 0:09:47and fold over the top to keep it together.
0:09:49 > 0:09:52Fill the cone with 100g of melted white chocolate.
0:09:53 > 0:09:56Fold over the top and snip a little bit off the bottom.
0:09:56 > 0:10:00Then, pipe lines about 2cm apart
0:10:00 > 0:10:05and you could use a regular piping bag or just drizzle on the lines.
0:10:11 > 0:10:14Take a toothpick and drag it back and forth
0:10:14 > 0:10:16across the lines you've already made,
0:10:16 > 0:10:19again, about two centimetres apart.
0:10:22 > 0:10:25And you get a type of grid pattern.
0:10:25 > 0:10:29You want the chocolate to be runny, so this has to happen quite quickly.
0:10:29 > 0:10:31OK, that's it.
0:10:33 > 0:10:36Now, all I have to do is turn it out and eat it.
0:10:36 > 0:10:38Well, someone's got to do it.
0:10:41 > 0:10:44The trick is trying to get this off
0:10:44 > 0:10:47and keeping the cheesecake whole.
0:10:47 > 0:10:50If I give it a little wiggle...
0:10:50 > 0:10:52And if it still won't come off,
0:10:52 > 0:10:55I use a palette knife dipped in hot water.
0:10:57 > 0:11:01And then down the side of the cheesecake,
0:11:01 > 0:11:05just easing it all the way round.
0:11:05 > 0:11:07I can feel it releasing.
0:11:10 > 0:11:11Perfect.
0:11:12 > 0:11:16I normally serve the cheesecake still on the base
0:11:16 > 0:11:19because getting it off the base is really difficult.
0:11:25 > 0:11:27Beautiful.
0:11:45 > 0:11:47So, favourite home-cooked recipes.
0:11:47 > 0:11:51They can be fast and easy, classic with a twist, like my cheesecake,
0:11:51 > 0:11:54or I'm happy to make long, slow recipes, too.
0:11:54 > 0:11:57What they all have in common is that they're tasty,
0:11:57 > 0:11:59easy on the eye and simple to make.
0:11:59 > 0:12:03So when the nights are getting colder, I make my food to suit.
0:12:03 > 0:12:06And right now I'm craving comfort food with big, hearty flavours.
0:12:06 > 0:12:09And there's even a warm cider on the menu.
0:12:09 > 0:12:12There's this really great thing happening in cities at the moment.
0:12:12 > 0:12:15People are growing fruit and veg wherever they can,
0:12:15 > 0:12:18even on the rooftop of a supermarket, like this one.
0:12:18 > 0:12:21How cool is that?
0:12:24 > 0:12:26The locals grow the produce up here
0:12:26 > 0:12:29and then sell it in the supermarket downstairs.
0:12:29 > 0:12:32Right, I'm after some salad leaves.
0:12:40 > 0:12:42When the weather gets colder,
0:12:42 > 0:12:46of course I love making stews and soups and roasts.
0:12:46 > 0:12:49But there's always room for a salad.
0:12:53 > 0:12:57There are so many reasons why I love this salad, but the best one
0:12:57 > 0:13:00is that I use my favourite autumn fruit in it - pears.
0:13:00 > 0:13:02And there's pancetta involved, too.
0:13:02 > 0:13:04I love pancetta.
0:13:06 > 0:13:09I fry the pancetta for about two to three minutes
0:13:09 > 0:13:11so it's nice and crisp.
0:13:11 > 0:13:14And then just pour off this old pancetta oil.
0:13:16 > 0:13:17Tip that away there.
0:13:20 > 0:13:22And then into the pan,
0:13:22 > 0:13:27a little bit more of new oil.
0:13:27 > 0:13:29Then just a small knob of butter
0:13:29 > 0:13:32and a couple of squidges of honey.
0:13:33 > 0:13:35OK, sizzling away.
0:13:37 > 0:13:39And the pears.
0:13:39 > 0:13:41I just place those in there.
0:13:41 > 0:13:45And I just want these to cook for about five minutes
0:13:45 > 0:13:48and the honey will caramelise over the pears.
0:13:51 > 0:13:52Smells really good.
0:13:54 > 0:13:56Then a little bit of seasoning.
0:14:00 > 0:14:03Then I'll leave those to cook away
0:14:03 > 0:14:05whilst I get my leaves.
0:14:11 > 0:14:12I love to serve the salad
0:14:12 > 0:14:15on a big plate at the centre of the table.
0:14:15 > 0:14:17I like to use mixed leaves.
0:14:17 > 0:14:21Put some rocket or just spinach will work really well, too.
0:14:21 > 0:14:22Pile it up high.
0:14:25 > 0:14:27That should do it.
0:14:27 > 0:14:28Save that for tomorrow.
0:14:31 > 0:14:34Wow, these pears are looking amazing.
0:14:34 > 0:14:38OK, these have been cooking for five minutes and they're lovely and soft.
0:14:38 > 0:14:41So it just needs a splash of balsamic.
0:14:48 > 0:14:51Just heat that through for a few seconds.
0:14:51 > 0:14:53Just adds a little bit more flavour.
0:14:54 > 0:14:59After a minute, most of the balsamic would've bubbled away.
0:15:00 > 0:15:00And then they're ready.
0:15:00 > 0:15:04I'm just going to place them on the salad.
0:15:04 > 0:15:08Look at that wonderful, golden brown colour of the pears.
0:15:10 > 0:15:12Tuck them underneath as well.
0:15:17 > 0:15:21And I've used pears here, but you can use quince.
0:15:21 > 0:15:25Quince is a brilliant fruit to use as well. Or apples.
0:15:25 > 0:15:26OK.
0:15:28 > 0:15:29The last pear on there.
0:15:29 > 0:15:31Right,
0:15:31 > 0:15:34now, that's beginning to look gorgeous.
0:15:34 > 0:15:35And now,
0:15:35 > 0:15:37I'm going to get on with my warm honey dressing.
0:15:39 > 0:15:41OK, so I'm throwing a knob of butter into the pan
0:15:41 > 0:15:44I cooked the pears in with the cooking juices,
0:15:44 > 0:15:47with a few squidges of honey,
0:15:47 > 0:15:50two tablespoons of balsamic vinegar,
0:15:50 > 0:15:52a blob of Dijon mustard,
0:15:52 > 0:15:55some salt,
0:15:55 > 0:15:57black pepper
0:15:57 > 0:16:00and a handful of toasted pine nuts.
0:16:00 > 0:16:03Then, everything gets mixed together,
0:16:03 > 0:16:06and when it's heated through, it's done.
0:16:13 > 0:16:15OK, now I'm going to put the Gorgonzola on.
0:16:17 > 0:16:18Just rip it up.
0:16:18 > 0:16:22And these flavours, I just find, are beautiful.
0:16:22 > 0:16:25You've got the saltiness of the pancetta,
0:16:25 > 0:16:28and then the sweetness from the pears,
0:16:28 > 0:16:30slightly bitterness of the leaves.
0:16:30 > 0:16:33It's just one of my favourite combinations.
0:16:33 > 0:16:38Any blue cheese works well with this. Roquefort, Stilton.
0:16:38 > 0:16:40There you go.
0:16:40 > 0:16:42And the pancetta...
0:16:42 > 0:16:44Just sprinkle that over the top.
0:16:44 > 0:16:47Just adds wonderful crunch.
0:16:49 > 0:16:52All those flavours are just intense.
0:16:52 > 0:16:55And finally, the dressing.
0:16:57 > 0:17:00This warm dressing with its big flavours
0:17:00 > 0:17:03makes the salad just the thing for autumn.
0:17:05 > 0:17:06Just drizzle all over the top.
0:17:06 > 0:17:09You've got those lovely toasted pine nuts.
0:17:09 > 0:17:11Can't wait to get stuck into this.
0:17:14 > 0:17:17And that is ready.
0:17:17 > 0:17:19There you are.
0:17:19 > 0:17:21My perfect autumn salad.
0:17:26 > 0:17:30I never really considered myself a jam and chutney-making person,
0:17:30 > 0:17:33but I started to make it recently and actually really enjoyed it.
0:17:33 > 0:17:37This is one of my favourites.
0:17:37 > 0:17:40Apple, blackberry and spicy cinnamon,
0:17:40 > 0:17:42and it's so simple to make.
0:17:42 > 0:17:44This is all you do.
0:17:49 > 0:17:54Put a kilo of peeled, cored and cubed Bramley cooking apples
0:17:54 > 0:17:58in a large pan with 300 grams of finely sliced onions,
0:17:58 > 0:18:02275 grams of granulated sugar
0:18:02 > 0:18:07and 150 ml of balsamic vinegar. I love this stuff.
0:18:07 > 0:18:09Then spices.
0:18:09 > 0:18:14Two teaspoons of ground cinnamon and two twists of black pepper.
0:18:14 > 0:18:18Then get the heat on medium and stir everything together gently.
0:18:18 > 0:18:21And slowly bring the mixture to the boil.
0:18:21 > 0:18:26Then turn down the heat and leave the chutney to simmer,
0:18:26 > 0:18:28stirring it occasionally.
0:18:29 > 0:18:32After 35 minutes, throw in 300 grams of blackberries.
0:18:32 > 0:18:34They don't need long to cook,
0:18:34 > 0:18:38so give the chutney a further 10 to 15 minutes.
0:18:40 > 0:18:43When the apple and onion are lovely and soft,
0:18:43 > 0:18:46and the liquid thick and syrupy, it's done.
0:18:46 > 0:18:48When the chutney is still warm,
0:18:48 > 0:18:51fill up sterilised jars using a sterilised jug.
0:18:51 > 0:18:53This is really important
0:18:53 > 0:18:56as the chutney will keep for two to three months
0:18:56 > 0:18:58and you don't want any bacteria getting in.
0:18:58 > 0:19:00Some people boil their jars and equipment,
0:19:00 > 0:19:01but the easiest way
0:19:01 > 0:19:04is to put them in a dishwasher on the hottest cycle.
0:19:04 > 0:19:07Only take them out when you're ready to use them
0:19:07 > 0:19:10and don't touch the inside of the jars with your bare hands.
0:19:10 > 0:19:14It's a perfect way of using up fruit that is almost out of season,
0:19:14 > 0:19:16so this is a great time of year to make it.
0:19:18 > 0:19:20Mmm.
0:19:20 > 0:19:22This looks delicious.
0:19:22 > 0:19:25This chutney goes with so many different things
0:19:25 > 0:19:27but I just like it with a bit of cheese.
0:19:29 > 0:19:30Mmm.
0:19:36 > 0:19:40I'm a great fan of Sunday roast and I make one pretty much every week.
0:19:40 > 0:19:43Beef, chicken, with veggies and gravy.
0:19:43 > 0:19:46But I suppose if I had to pick out my favourite,
0:19:46 > 0:19:49it would be slow-roast pork shoulder with crackling.
0:19:49 > 0:19:52It takes six hours to cook but for most of that time
0:19:52 > 0:19:56it's getting lovely and succulent in the oven, and it's so simple.
0:20:00 > 0:20:04So, I start off with a rub.
0:20:04 > 0:20:07So, about a handful of fennel seeds.
0:20:09 > 0:20:13And then, sort of, half a handful of peppercorns.
0:20:15 > 0:20:17Put those in there.
0:20:17 > 0:20:19Good pinch of salt.
0:20:19 > 0:20:21Sea salt, if possible.
0:20:21 > 0:20:24And then just grind it up.
0:20:25 > 0:20:27I've got this small pestle and mortar here
0:20:27 > 0:20:31but you can use a mug and the end of a rolling pin,
0:20:31 > 0:20:32works really well, too.
0:20:32 > 0:20:37Just breaking up the seeds to release those aromas.
0:20:40 > 0:20:42I got this pork from the supermarket
0:20:42 > 0:20:44and they've slashed the rind here,
0:20:44 > 0:20:47and that helps give it a wonderful crispy crackling.
0:20:47 > 0:20:50Now, I'll just take this rub
0:20:50 > 0:20:54and then just put it all over the meat, especially the rind.
0:20:54 > 0:20:56Get it right into the slashes,
0:20:56 > 0:20:59push it down...
0:20:59 > 0:21:01And this is going to give it loads of flavour.
0:21:01 > 0:21:04This is one of my favourite roasts.
0:21:06 > 0:21:07Push it all the way in
0:21:07 > 0:21:09And then any leftover,
0:21:09 > 0:21:13literally just smush it all around the sides as well.
0:21:15 > 0:21:18There, then onto a baking tray.
0:21:20 > 0:21:22There you are.
0:21:22 > 0:21:27Now, this goes into the oven at 160 degrees for six hours.
0:21:27 > 0:21:29There's absolutely nothing to do for ages,
0:21:29 > 0:21:33just relax and kick back or go back to sleep.
0:21:33 > 0:21:35Then, with two hours to go, I add the potatoes.
0:21:39 > 0:21:43These have been peeled and cut into plum sized chunks.
0:21:43 > 0:21:45They go around the pork and under it too.
0:21:45 > 0:21:47And that's it for an hour.
0:21:50 > 0:21:54OK, so when the meat's looking tender, the potatoes are cooking
0:21:54 > 0:21:58and there's one hour to go, it's time for the vegetables to go in.
0:21:58 > 0:22:00Whole peeled shallots...
0:22:01 > 0:22:05..then three peeled carrots, chopped into big pieces.
0:22:06 > 0:22:10And five cloves of garlic, unpeeled.
0:22:14 > 0:22:17Then, half an hour later, one more thing to add.
0:22:17 > 0:22:20Two peeled and cored pears, cut into quarters.
0:22:20 > 0:22:23I really have a big love affair going on with pears.
0:22:23 > 0:22:26Now, this recipe is definitely not fast, but it's easy,
0:22:26 > 0:22:30and the oven's doing all the work. OK, almost there.
0:22:34 > 0:22:37This is ready.
0:22:37 > 0:22:40And it smells beautiful.
0:22:42 > 0:22:45Look at that crackling. Got to hear that.
0:22:47 > 0:22:48Crunchy.
0:22:48 > 0:22:51Now, the great thing about cooking the pork this way
0:22:51 > 0:22:54is that the meat just flakes away with a fork.
0:22:54 > 0:22:57Lovely.
0:22:57 > 0:23:00OK, I'm just going to put the veggies around the meat.
0:23:02 > 0:23:05And you know, one of the great things about this
0:23:05 > 0:23:07is that you cook it all in one pan.
0:23:07 > 0:23:10So, there's not much washing up.
0:23:17 > 0:23:18OK, almost there.
0:23:20 > 0:23:23Now, look at that.
0:23:23 > 0:23:26Now, this needs to rest for about 10-15 minutes.
0:23:26 > 0:23:30And I like to use baking parchment,
0:23:30 > 0:23:32but you can use tinfoil, anything to keep it warm.
0:23:34 > 0:23:37And cover it quite loosely...
0:23:37 > 0:23:42so that the vegetables don't sweat and become soggy.
0:23:42 > 0:23:43Resting meat is great
0:23:43 > 0:23:47because it allows the joint to become more juicy
0:23:47 > 0:23:51and the temperature evens out throughout the joint as well.
0:23:51 > 0:23:54OK, so now I'm going to get on with my gravy.
0:24:00 > 0:24:02This is a really classic gravy recipe.
0:24:03 > 0:24:05Just a tablespoon of flour
0:24:05 > 0:24:08and I'm going to mix it in with the remaining fat, there.
0:24:08 > 0:24:10The reason I do it in the corner
0:24:10 > 0:24:15is that I just make it into a paste, which stops it from going lumpy.
0:24:15 > 0:24:17Just stir it in there.
0:24:18 > 0:24:21Get some of the bits in.
0:24:21 > 0:24:22Whack on the heat.
0:24:24 > 0:24:28Then about a glass full of white wine.
0:24:31 > 0:24:32And any wine will do -
0:24:32 > 0:24:35if it's good enough to drink, then it's good enough for the gravy.
0:24:35 > 0:24:37Just get that boiling
0:24:37 > 0:24:41and what I'm looking for, is for the wine to reduce a little bit.
0:24:41 > 0:24:43It will intensify the flavour
0:24:43 > 0:24:47but it will drive off that strong alcoholic flavour.
0:24:48 > 0:24:51OK, now that's nicely reduced and thickened.
0:24:51 > 0:24:54So I'm just going to add some chicken stock.
0:24:54 > 0:24:56Pour that in there.
0:24:56 > 0:25:00It's about 300ml but it doesn't have to be exact.
0:25:00 > 0:25:02And then just bubble it away again.
0:25:02 > 0:25:04Just keep stirring,
0:25:04 > 0:25:08getting all those delicious bits from the bottom of the pan
0:25:08 > 0:25:12and then gradually, see, it's getting thicker and thicker.
0:25:12 > 0:25:13OK, a little bit of seasoning.
0:25:18 > 0:25:20Some salt.
0:25:23 > 0:25:24A quick stir.
0:25:26 > 0:25:27And that's ready to go.
0:25:31 > 0:25:34Now, look at that gravy...
0:25:34 > 0:25:35Beautiful.
0:25:35 > 0:25:38And, you know, you can sieve this, too, if you want.
0:25:38 > 0:25:42But I like to keep all the bits in. Beautiful.
0:25:42 > 0:25:43There.
0:25:45 > 0:25:46And the pork.
0:25:53 > 0:25:56OK, just snip off that string, there.
0:26:02 > 0:26:05There's the crackling, now, look at that.
0:26:05 > 0:26:07Give it a snap.
0:26:08 > 0:26:10Perfect, that's what you want to hear.
0:26:10 > 0:26:12Put that down there.
0:26:12 > 0:26:16And then, with pork, what I like to do rather than carve it,
0:26:16 > 0:26:19with this pork shoulder, just get two forks
0:26:19 > 0:26:22and then just flake it away, like that.
0:26:22 > 0:26:25That is perfectly cooked for me.
0:26:27 > 0:26:29You know, I love pork shoulder like this
0:26:29 > 0:26:33and I also love a pulled pork sandwich, delicious.
0:26:33 > 0:26:37Now, that looks gorgeous.
0:26:40 > 0:26:44I love so many things about this Sunday lunch, the crackling,
0:26:44 > 0:26:47garlicky roast vegetables,
0:26:47 > 0:26:51the soft juicy meat, how easy it is.
0:26:56 > 0:26:58And of course...
0:26:58 > 0:27:00leftovers.
0:27:04 > 0:27:06Mmm.
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