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Lorraine Pascale shares her delicious home cooking recipes. Lorraine cranks up the volume on a classic with a prosciutto and brie toastie that is ready in moments.


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I'm Lorraine Pascale and this is all about home cooking.

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Comfort recipes that you can cook on crisp autumn days

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and chilly winter evenings when you just crave food that nurtures.

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I have loads of ideas - when you have time and when you haven't.

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New twists on favourites, cosy classics and fresh ideas.

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And inspiration from all over the globe brought right back home.

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And of course I'll be showing you my know-how tricks and cheats.

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This is relaxed and easy autumn home cooking.

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One of life's great pleasures and it feels good.

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If someone were to say to me,

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"Lorraine, what are your favourite recipes,"

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the list would be endless and changing all the time.

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If I had to pick right now, then these would be right up there.

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First, a home cooking classic.

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A cheese and ham toastie goes upmarket with prosciutto and brie.

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And, being a bit of a self-confessed chocolate lover,

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this will come as no surprise.

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No-cook chocolate digestive cheesecake with white icing.

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And people go mad for it.

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OK, salad.

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I'm dishing up a hearty autumnal take with pan-fried pears,

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pancetta and gorgonzola with a warm honey dressing.

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For me, a salad is not just for summer.

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And then, an apple, blackberry and cinnamon chutney,

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one of my basic recipes with good reason

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and something that's perfect to make when the nights are drawing in.

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And finally, we have to talk Sunday lunch.

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Quite possibly my favourite meal of the week.

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Especially when its slow roast pork shoulder with crispy crackling,

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garlic roast vegetables, gravy and serious benefits - the leftovers.

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So we'd better get on with it before I change my mind again.

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One of my all-time favourite snacks is a cheese and ham toastie.

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Not a normal cheese and ham toastie, mine are a little bit different.

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I like to cook them with prosciutto and brie.

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So I'm just lying down in this hot oil three slices of prosciutto

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and they're always quite fiddly to get out of the packet.

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I'm going to lie them quite flat so they cook quickly.

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Then, next to the prosciutto, a slice of white bread, well buttered.

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Pop it down buttered side in...

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..and then brie.

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Squidge off some brie.

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Just squash it down there to cover the bread.

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You want to get as much brie on as possible

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so it just oozes out of the side.

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There.

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Little bit more in the corner.

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That prosciutto is exactly where I want it, just beginning to crisp up.

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I'll just place that on top of the cheese.

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See, the cheese is just beginning to melt.

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It's going to be so, so good.

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And then another slice of bread, well buttered.

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And pepper.

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This prosciutto really is quite salty

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so I'm not going to add any more salt, just pepper.

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Pop that on top of the cheese and prosciutto.

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Squish it down with a fish slice so it all melts together.

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And then scoop it up, flip it over -

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look at that, golden brown.

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Lovely and crispy.

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Another squish and that is ready to go.

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I have to eat this right now.

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It's so simple and so delicious.

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Finishing touch - a bit of brown sauce.

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Delish.

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I just love the prosciutto in my toasties.

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It's one of my all-time favourite ingredients

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and what I consider to be a favourite ingredient

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is one that cranks up the flavour and transforms your dish into something

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a little more special, or it could be a short cut.

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I do love a short cut sometimes.

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Now, my favourites change, but right now,

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these are some of my favourite home cooking ingredients.

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First, dried morels.

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These are wild mushrooms and you need to rehydrate them in water.

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They have a wonderful nutty, earthy flavour.

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Then, talking about earthy, there's truffle oil.

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It's olive oil infused with truffles and it smells and tastes incredible.

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It's so great drizzled on things like pasta and risotto.

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Up next is parmesan cheese.

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I always have a block of it in my fridge. I just love its sharpness.

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I use it on loads of things.

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Grated over pasta, in soups, in sauces.

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Then balsamic vinegar.

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It gives a wonderful depth of flavour to cooked dishes and salads.

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My rule of thumb is not to go crazy on price,

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but I always look for aged balsamic and try and avoid the cheap stuff.

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Another favourite is ready-made filo pastry.

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Great for making almost instant sweet filo chips.

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A quick crunchy treat.

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You just lay out a sheet of filo, brush it with some melted butter,

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lay another sheet on top

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and brush it with a little more melted butter

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and then sprinkle over about ten grams of caster sugar

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if you're making sweet crisps,

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or parmesan for savoury ones.

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Then cut them into shapes - squares, triangles, whatever you like.

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They get cooked on a lined baking sheet in a 180C oven

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for six minutes until they're golden brown. That's it.

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Then chorizo, that fabulous Spanish sausage.

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Now, to be honest, I use it in as many dishes as I possibly can.

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You can buy long thin ones, chunky little ones, mild or spicy.

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They're all made with pork and flavoured with smoked paprika.

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I love its meaty smokiness in Spanish dishes like paella

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and I add it to salads, pastas, stews,

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with fish or just sliced, sauteed and served as a tapas.

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There are so many great dishes that you cook every day,

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but sometimes you just want to push the boat out.

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I've got something delicious up my sleeve.

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When I was at primary school, I absolutely loved the puddings.

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We had things like spotted dick, jam roly-poly and treacle tart.

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One day, I went to my friend's house for tea.

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When we walked in, her mum said we were going to have cheesecake

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and I thought, cheesecake?

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What, a bit of cheddar on sponge?

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But when she gave it to us

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I realised it wasn't a bit of cheddar on sponge

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and I absolutely loved it.

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I love a good chocolate cheesecake and when I say chocolate,

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I mean triple chocolate.

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Chocolate biscuit base, chocolate filling and then chocolate on top.

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The good thing is I've got one waiting for me

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in the fridge at home right now.

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The base is made from a 400g pack of chocolate digestive biscuits,

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ground really fine.

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And 75g of melted butter that's cooled slightly.

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The mixture then gets squeezed together

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with the back of a wooden spoon until everything's incorporated.

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Then it's tipped into a 21cm springform tin

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and pressed down to make a nice flat even base.

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I like a really thick base, but if you like a thinner one,

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just use less biscuit and less butter.

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Right, now the filling.

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This is 800g of cream cheese

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with four heaped tablespoons of icing sugar.

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They get mixed together gently.

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This will only take a few turns of the spoon.

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Now the chocolate. It's 100g of dark chocolate

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and 300g of milk chocolate

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melted together and left to cool a little.

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Pour off a quarter and set aside for later.

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Start adding the sweet cream cheese to the chocolate dollop by dollop.

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Keep adding dollops and mixing it in because I find that

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if you add it all at once, the chocolate can go grainy.

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Tip the rest of the cream cheese in and mix it

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until it's completely uniform in colour.

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The chocolatey mixture just gets poured all over the base

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and pressed down to flatten it and to make sure there are no gaps.

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And this needs to chill for a couple of hours.

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So now the topping.

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Chocolate, of course.

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Just melt the chocolate mixture you kept back earlier

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and pour it over the cream cheese layer.

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Move the tin around so the chocolate spreads smoothly.

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OK, the next task is to make a small paper piping cone.

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You just get a triangle of paper and then shape it into a cone

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and fold over the top to keep it together.

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Fill the cone with 100g of melted white chocolate.

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Fold over the top and snip a little bit off the bottom.

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Then, pipe lines about 2cm apart

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and you could use a regular piping bag or just drizzle on the lines.

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Take a toothpick and drag it back and forth

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across the lines you've already made,

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again, about two centimetres apart.

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And you get a type of grid pattern.

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You want the chocolate to be runny, so this has to happen quite quickly.

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OK, that's it.

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Now, all I have to do is turn it out and eat it.

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Well, someone's got to do it.

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The trick is trying to get this off

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and keeping the cheesecake whole.

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If I give it a little wiggle...

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And if it still won't come off,

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I use a palette knife dipped in hot water.

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And then down the side of the cheesecake,

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just easing it all the way round.

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I can feel it releasing.

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Perfect.

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I normally serve the cheesecake still on the base

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because getting it off the base is really difficult.

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Beautiful.

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So, favourite home-cooked recipes.

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They can be fast and easy, classic with a twist, like my cheesecake,

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or I'm happy to make long, slow recipes, too.

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What they all have in common is that they're tasty,

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easy on the eye and simple to make.

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So when the nights are getting colder, I make my food to suit.

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And right now I'm craving comfort food with big, hearty flavours.

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And there's even a warm cider on the menu.

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There's this really great thing happening in cities at the moment.

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People are growing fruit and veg wherever they can,

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even on the rooftop of a supermarket, like this one.

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How cool is that?

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The locals grow the produce up here

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and then sell it in the supermarket downstairs.

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Right, I'm after some salad leaves.

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When the weather gets colder,

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of course I love making stews and soups and roasts.

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But there's always room for a salad.

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There are so many reasons why I love this salad, but the best one

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is that I use my favourite autumn fruit in it - pears.

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And there's pancetta involved, too.

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I love pancetta.

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I fry the pancetta for about two to three minutes

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so it's nice and crisp.

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And then just pour off this old pancetta oil.

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Tip that away there.

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And then into the pan,

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a little bit more of new oil.

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Then just a small knob of butter

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and a couple of squidges of honey.

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OK, sizzling away.

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And the pears.

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I just place those in there.

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And I just want these to cook for about five minutes

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and the honey will caramelise over the pears.

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Smells really good.

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Then a little bit of seasoning.

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Then I'll leave those to cook away

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whilst I get my leaves.

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I love to serve the salad

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on a big plate at the centre of the table.

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I like to use mixed leaves.

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Put some rocket or just spinach will work really well, too.

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Pile it up high.

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That should do it.

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Save that for tomorrow.

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Wow, these pears are looking amazing.

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OK, these have been cooking for five minutes and they're lovely and soft.

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So it just needs a splash of balsamic.

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Just heat that through for a few seconds.

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Just adds a little bit more flavour.

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After a minute, most of the balsamic would've bubbled away.

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And then they're ready.

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I'm just going to place them on the salad.

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Look at that wonderful, golden brown colour of the pears.

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Tuck them underneath as well.

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And I've used pears here, but you can use quince.

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Quince is a brilliant fruit to use as well. Or apples.

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OK.

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The last pear on there.

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Right,

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now, that's beginning to look gorgeous.

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And now,

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I'm going to get on with my warm honey dressing.

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OK, so I'm throwing a knob of butter into the pan

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I cooked the pears in with the cooking juices,

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with a few squidges of honey,

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two tablespoons of balsamic vinegar,

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a blob of Dijon mustard,

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some salt,

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black pepper

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and a handful of toasted pine nuts.

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Then, everything gets mixed together,

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and when it's heated through, it's done.

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OK, now I'm going to put the Gorgonzola on.

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Just rip it up.

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And these flavours, I just find, are beautiful.

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You've got the saltiness of the pancetta,

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and then the sweetness from the pears,

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slightly bitterness of the leaves.

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It's just one of my favourite combinations.

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Any blue cheese works well with this. Roquefort, Stilton.

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There you go.

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And the pancetta...

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Just sprinkle that over the top.

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Just adds wonderful crunch.

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All those flavours are just intense.

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And finally, the dressing.

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This warm dressing with its big flavours

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makes the salad just the thing for autumn.

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Just drizzle all over the top.

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You've got those lovely toasted pine nuts.

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Can't wait to get stuck into this.

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And that is ready.

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There you are.

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My perfect autumn salad.

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I never really considered myself a jam and chutney-making person,

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but I started to make it recently and actually really enjoyed it.

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This is one of my favourites.

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Apple, blackberry and spicy cinnamon,

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and it's so simple to make.

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This is all you do.

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Put a kilo of peeled, cored and cubed Bramley cooking apples

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in a large pan with 300 grams of finely sliced onions,

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275 grams of granulated sugar

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and 150 ml of balsamic vinegar. I love this stuff.

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Then spices.

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Two teaspoons of ground cinnamon and two twists of black pepper.

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Then get the heat on medium and stir everything together gently.

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And slowly bring the mixture to the boil.

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Then turn down the heat and leave the chutney to simmer,

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stirring it occasionally.

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After 35 minutes, throw in 300 grams of blackberries.

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They don't need long to cook,

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so give the chutney a further 10 to 15 minutes.

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When the apple and onion are lovely and soft,

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and the liquid thick and syrupy, it's done.

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When the chutney is still warm,

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fill up sterilised jars using a sterilised jug.

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This is really important

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as the chutney will keep for two to three months

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and you don't want any bacteria getting in.

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Some people boil their jars and equipment,

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but the easiest way

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is to put them in a dishwasher on the hottest cycle.

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Only take them out when you're ready to use them

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and don't touch the inside of the jars with your bare hands.

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It's a perfect way of using up fruit that is almost out of season,

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so this is a great time of year to make it.

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Mmm.

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This looks delicious.

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This chutney goes with so many different things

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but I just like it with a bit of cheese.

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Mmm.

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I'm a great fan of Sunday roast and I make one pretty much every week.

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Beef, chicken, with veggies and gravy.

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But I suppose if I had to pick out my favourite,

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it would be slow-roast pork shoulder with crackling.

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It takes six hours to cook but for most of that time

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it's getting lovely and succulent in the oven, and it's so simple.

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So, I start off with a rub.

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So, about a handful of fennel seeds.

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And then, sort of, half a handful of peppercorns.

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Put those in there.

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Good pinch of salt.

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Sea salt, if possible.

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And then just grind it up.

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I've got this small pestle and mortar here

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but you can use a mug and the end of a rolling pin,

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works really well, too.

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Just breaking up the seeds to release those aromas.

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I got this pork from the supermarket

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and they've slashed the rind here,

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and that helps give it a wonderful crispy crackling.

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Now, I'll just take this rub

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and then just put it all over the meat, especially the rind.

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Get it right into the slashes,

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push it down...

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And this is going to give it loads of flavour.

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This is one of my favourite roasts.

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Push it all the way in

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And then any leftover,

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literally just smush it all around the sides as well.

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There, then onto a baking tray.

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There you are.

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Now, this goes into the oven at 160 degrees for six hours.

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There's absolutely nothing to do for ages,

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just relax and kick back or go back to sleep.

0:21:290:21:33

Then, with two hours to go, I add the potatoes.

0:21:330:21:35

These have been peeled and cut into plum sized chunks.

0:21:390:21:43

They go around the pork and under it too.

0:21:430:21:45

And that's it for an hour.

0:21:450:21:47

OK, so when the meat's looking tender, the potatoes are cooking

0:21:500:21:54

and there's one hour to go, it's time for the vegetables to go in.

0:21:540:21:58

Whole peeled shallots...

0:21:580:22:00

..then three peeled carrots, chopped into big pieces.

0:22:010:22:05

And five cloves of garlic, unpeeled.

0:22:060:22:10

Then, half an hour later, one more thing to add.

0:22:140:22:17

Two peeled and cored pears, cut into quarters.

0:22:170:22:20

I really have a big love affair going on with pears.

0:22:200:22:23

Now, this recipe is definitely not fast, but it's easy,

0:22:230:22:26

and the oven's doing all the work. OK, almost there.

0:22:260:22:30

This is ready.

0:22:340:22:37

And it smells beautiful.

0:22:370:22:40

Look at that crackling. Got to hear that.

0:22:420:22:45

Crunchy.

0:22:470:22:48

Now, the great thing about cooking the pork this way

0:22:480:22:51

is that the meat just flakes away with a fork.

0:22:510:22:54

Lovely.

0:22:540:22:57

OK, I'm just going to put the veggies around the meat.

0:22:570:23:00

And you know, one of the great things about this

0:23:020:23:05

is that you cook it all in one pan.

0:23:050:23:07

So, there's not much washing up.

0:23:070:23:10

OK, almost there.

0:23:170:23:18

Now, look at that.

0:23:200:23:23

Now, this needs to rest for about 10-15 minutes.

0:23:230:23:26

And I like to use baking parchment,

0:23:260:23:30

but you can use tinfoil, anything to keep it warm.

0:23:300:23:32

And cover it quite loosely...

0:23:340:23:37

so that the vegetables don't sweat and become soggy.

0:23:370:23:42

Resting meat is great

0:23:420:23:43

because it allows the joint to become more juicy

0:23:430:23:47

and the temperature evens out throughout the joint as well.

0:23:470:23:51

OK, so now I'm going to get on with my gravy.

0:23:510:23:54

This is a really classic gravy recipe.

0:24:000:24:02

Just a tablespoon of flour

0:24:030:24:05

and I'm going to mix it in with the remaining fat, there.

0:24:050:24:08

The reason I do it in the corner

0:24:080:24:10

is that I just make it into a paste, which stops it from going lumpy.

0:24:100:24:15

Just stir it in there.

0:24:150:24:17

Get some of the bits in.

0:24:180:24:21

Whack on the heat.

0:24:210:24:22

Then about a glass full of white wine.

0:24:240:24:28

And any wine will do -

0:24:310:24:32

if it's good enough to drink, then it's good enough for the gravy.

0:24:320:24:35

Just get that boiling

0:24:350:24:37

and what I'm looking for, is for the wine to reduce a little bit.

0:24:370:24:41

It will intensify the flavour

0:24:410:24:43

but it will drive off that strong alcoholic flavour.

0:24:430:24:47

OK, now that's nicely reduced and thickened.

0:24:480:24:51

So I'm just going to add some chicken stock.

0:24:510:24:54

Pour that in there.

0:24:540:24:56

It's about 300ml but it doesn't have to be exact.

0:24:560:25:00

And then just bubble it away again.

0:25:000:25:02

Just keep stirring,

0:25:020:25:04

getting all those delicious bits from the bottom of the pan

0:25:040:25:08

and then gradually, see, it's getting thicker and thicker.

0:25:080:25:12

OK, a little bit of seasoning.

0:25:120:25:13

Some salt.

0:25:180:25:20

A quick stir.

0:25:230:25:24

And that's ready to go.

0:25:260:25:27

Now, look at that gravy...

0:25:310:25:34

Beautiful.

0:25:340:25:35

And, you know, you can sieve this, too, if you want.

0:25:350:25:38

But I like to keep all the bits in. Beautiful.

0:25:380:25:42

There.

0:25:420:25:43

And the pork.

0:25:450:25:46

OK, just snip off that string, there.

0:25:530:25:56

There's the crackling, now, look at that.

0:26:020:26:05

Give it a snap.

0:26:050:26:07

Perfect, that's what you want to hear.

0:26:080:26:10

Put that down there.

0:26:100:26:12

And then, with pork, what I like to do rather than carve it,

0:26:120:26:16

with this pork shoulder, just get two forks

0:26:160:26:19

and then just flake it away, like that.

0:26:190:26:22

That is perfectly cooked for me.

0:26:220:26:25

You know, I love pork shoulder like this

0:26:270:26:29

and I also love a pulled pork sandwich, delicious.

0:26:290:26:33

Now, that looks gorgeous.

0:26:330:26:37

I love so many things about this Sunday lunch, the crackling,

0:26:400:26:44

garlicky roast vegetables,

0:26:440:26:47

the soft juicy meat, how easy it is.

0:26:470:26:51

And of course...

0:26:560:26:58

leftovers.

0:26:580:27:00

Mmm.

0:27:040:27:06

Subtitles by Red Bee Media Ltd

0:27:060:27:09

Lorraine Pascale dishes up her favourite foods. First she cranks up the volume on a kitchen classic with a prosciutto and brie toastie that's ready in moments. Then she goes back to her roots to share her inspiration for a seriously chocolatey chocolate digestive cheesecake with white icing - that doesn't involve any cooking.

Next, salad gets an autumn twist in a hearty pan-fried balsamic pear salad with pancetta, gorgonzola and a warm honey dressing, and in another seasonal treat Lorraine rustles up homely chutney and gives it a twist with apple, blackberries and cinnamon.

Then it's Lorraine's favourite meal of the week, Sunday lunch. Comforting, leisurely and easy, with slow-roast pork shoulder with crispy crackling, garlic roast vegetables, gravy and delicious leftovers. This is home cooking the favourites - what's not to love?


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