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