0:00:02 > 0:00:06My name's Anjum Anand. I'm a food writer and a chef and I want to show how simple Indian cooking can be.
0:00:06 > 0:00:10Over the last five weeks, I've been banishing
0:00:10 > 0:00:14the Indian takeaway and revealing the secrets of healthy home cooking.
0:00:16 > 0:00:19Isn't that the best thing to do with cabbage?
0:00:19 > 0:00:23Along the way, I've worked with some sceptical cooks...
0:00:23 > 0:00:26It's popping out everywhere. That's why I don't cook!
0:00:26 > 0:00:29But I've convinced them how easy it is to make Indian food from scratch.
0:00:29 > 0:00:31- Hmm, I did this!- Very good!
0:00:31 > 0:00:35To say thanks, I've invited them over for a lunch party.
0:00:35 > 0:00:38I'm going to serve some of my favourite dishes -
0:00:38 > 0:00:42recipes that are simple but still work for a special occasion.
0:00:45 > 0:00:50India has such varied regional recipes that you're spoilt
0:00:50 > 0:00:53for choice when putting together a party.
0:00:53 > 0:00:57But before I start cooking for them, I want to challenge my converts
0:00:57 > 0:01:00to make new recipes, building on what they've learnt.
0:01:00 > 0:01:05My old friend, Alex, was amazed that we could make Indian cheese, or paneer from scratch.
0:01:05 > 0:01:10- Fill it with water.- Mmm hmm.- That's it. Paneer done. Made.- Easy.- Queezy!
0:01:10 > 0:01:14I want him to go one step further and add fresh spinach
0:01:14 > 0:01:19and spices to get the classic north Indian dish, Palak Paneer.
0:01:19 > 0:01:22Paul, the fireman, burnt his toast when we first started cooking.
0:01:22 > 0:01:24Sorry, I was distracted!
0:01:24 > 0:01:30But he was a natural with naan bread, so he's going to attempt naan with a filling.
0:01:30 > 0:01:31Haven't got any weighing scales.
0:01:31 > 0:01:36Elisha Carter, head chef at Charlton House Hotel and Health Spa,
0:01:36 > 0:01:39felt that Indian food would be too heavy for his guests.
0:01:39 > 0:01:41Nah! Not at all.
0:01:41 > 0:01:46But I think a wild mushroom pilaff could work a treat on his menu.
0:01:46 > 0:01:50They're all dishes I'm going to make for my summer party.
0:01:54 > 0:01:58The centrepiece will be a north Indian spiced roast leg of lamb.
0:01:58 > 0:02:00The lamb will go well with a mushroom pilaff.
0:02:00 > 0:02:03The spinach and cheese dish will provide a veggie element
0:02:03 > 0:02:07and the sweet stuffed naan breads are great for mopping up the sauce.
0:02:07 > 0:02:12To finish off, a refreshing melon and pomegranate dessert.
0:02:12 > 0:02:17With so much food to make, it's lucky that most of it can be made the day before.
0:02:17 > 0:02:20I just hope the English summer doesn't turn into an Indian monsoon.
0:02:26 > 0:02:29First of all, I need to source my lamb.
0:02:29 > 0:02:32An average leg joint will feed between 8-11 people.
0:02:37 > 0:02:42Our family is Hindu, but my mother has always gone to a Muslim Halal butcher for her meat.
0:02:42 > 0:02:44To be Halal, a prayer from the Qur'an is said
0:02:44 > 0:02:48while the animal has its neck cut, facing in the direction of Mecca.
0:02:48 > 0:02:54The blood is drained away and some say this is what makes Halal meat tender.
0:02:55 > 0:02:59I find that a Halal butcher is more likely to have the cuts of meat
0:02:59 > 0:03:03needed in Indian cooking - like lamb trotters for example.
0:03:03 > 0:03:08It's not uncommon to find goat in a Halal butcher either.
0:03:08 > 0:03:14It's much deeper red in colour than a lamb leg.
0:03:14 > 0:03:15The lamb leg will look...
0:03:18 > 0:03:20- A lamb leg will look like that. - Slightly milkier.
0:03:20 > 0:03:23The goat is very dark and you probably see the fibres.
0:03:23 > 0:03:27It's quite fibrous. Amazingly fibrous, when you compare it.
0:03:27 > 0:03:28That's why the lamb cooks quicker.
0:03:28 > 0:03:31Yeah. It's more tender to start with.
0:03:31 > 0:03:34A young animal is more tender. It's a bit tougher. It takes a long time to cook.
0:03:34 > 0:03:39- But it becomes absolutely tender... - Indeed. Once the curry's finished... Yummy. Very nice indeed.
0:03:39 > 0:03:43Goat is a great stewing meat with strong flavour.
0:03:43 > 0:03:46But I'm after some tender lamb to roast.
0:03:46 > 0:03:47- This is an English lamb.- Yeah.
0:03:47 > 0:03:51- You can see that it has a good layer of fat...- Yeah.
0:03:51 > 0:03:55Whereas meat, traditionally back home in India and Pakistan, they're usually leaner.
0:03:58 > 0:04:00That's the leg there, if you can see that.
0:04:00 > 0:04:04Do you find that a lot of other nationalities want their bone out?
0:04:04 > 0:04:07We always cook with our bone in but it's not something everyone does.
0:04:07 > 0:04:12That's right. A lot of people who come to Halal establishments, a lot of them, they want no fat.
0:04:12 > 0:04:15- They trim it all off. - Yeah.- But they want the bone.
0:04:15 > 0:04:19That's what people don't remember. They take the bone out and then they add meat stock.
0:04:19 > 0:04:22But the meat stock is made with the bones they've just thrown away.
0:04:22 > 0:04:25What better than having the natural bone within the meat itself?
0:04:25 > 0:04:28Giving the flavour and keep it tender and juicy.
0:04:28 > 0:04:34- Absolutely!- That looks perfect, thank you.- Thank you very much. - Thanks a lot. Bye!- Bye bye.
0:04:38 > 0:04:42In India, a spiced roast leg of lamb is called a raan.
0:04:42 > 0:04:46This is a North Indian recipe and I've taken inspiration from
0:04:46 > 0:04:49the Kashmiris who use a lot of nuts and raisins in their cooking.
0:04:56 > 0:05:01'For me, the marinade is the most important part of this recipe.'
0:05:01 > 0:05:04I'm going to make my lamb.
0:05:04 > 0:05:08'All good marinades should have a bit of oil to keep the meat moist.'
0:05:08 > 0:05:10Some lemon juice...
0:05:10 > 0:05:12'A dash of acidity.'
0:05:12 > 0:05:17..without the pips. 'The acid in the lemon will tenderise the meat.'
0:05:17 > 0:05:19'And then you have the spices to add more flavour.' Garam masala.
0:05:19 > 0:05:21Whoops!
0:05:21 > 0:05:24A bit of chilli powder - not much.
0:05:24 > 0:05:27Lots of coriander.
0:05:27 > 0:05:29Salt.
0:05:29 > 0:05:31Ginger.
0:05:31 > 0:05:34Six cloves of garlic.
0:05:34 > 0:05:38Lamb is a naturally strong tasting meat and is complimented by
0:05:38 > 0:05:42the heavy hearty flavours of ginger and garlic. A little bit of water.
0:05:42 > 0:05:44It'll really give the marinade some oomph.
0:05:44 > 0:05:49In a curry, the flavours are in the gravy, but in a roast joint,
0:05:49 > 0:05:54they're all in the meat, so I want to give it time to absorb all these wonderful flavours.
0:05:56 > 0:06:01Deep incisions help the marinade work its way into the meat.
0:06:01 > 0:06:09Leaving some of the fat on the joint will keep the meat tender and stop it from burning in the oven.
0:06:09 > 0:06:12Just try and get them...
0:06:12 > 0:06:14really in there.
0:06:14 > 0:06:19I find that a plastic food bag is the cleanest and easiest way of refrigerating the joint.
0:06:19 > 0:06:25Acids in the marinade can react against metal or ceramic glazes and alter the taste of the meat.
0:06:25 > 0:06:27That's it.
0:06:27 > 0:06:30Put the lamb in the fridge to marinade for at least 24 hours.
0:06:30 > 0:06:36That's just going to keep the marinade really well coated on the lamb itself.
0:06:36 > 0:06:40Every now and then, even on top of the plastic, give it a bit of a rub.
0:06:40 > 0:06:43In India, this lamb would traditionally
0:06:43 > 0:06:46be marinated in yoghurt and spices for about 48 hours.
0:06:46 > 0:06:52But because lemon begins to chemically cook the meat, we only need half that time.
0:06:55 > 0:06:58I'm going to make some Peshwari naans for the party.
0:06:58 > 0:07:03They're just like plain naan, but with a filling of almonds, raisins and pistachios.
0:07:03 > 0:07:07They're a real North Indian treat and a perfect accompaniment to my lamb.
0:07:13 > 0:07:16At Leigh-on-Sea in Essex County Fire Station, Paul, the firefighter,
0:07:16 > 0:07:20used to feed the Blue Watch baked beans and takeaways.
0:07:20 > 0:07:23Firemen usually eat something that's quick and easy.
0:07:23 > 0:07:27But now he's a pro at whipping up a plain naan bread.
0:07:27 > 0:07:31Pizza. She'll kill me if I say it's pizza!
0:07:31 > 0:07:37But I want to see if he can go one step further and make the filling for his own Peshwari naans.
0:07:37 > 0:07:40I haven't got any weighing scales.
0:07:40 > 0:07:45The raisins, almonds and pistachios are so tasty, he won't go far wrong.
0:07:45 > 0:07:49I'll get round it. I'll guestimate. So, that's 70.
0:07:49 > 0:07:51It's got to be sort of half that.
0:07:51 > 0:07:52We'll just chuck that bit in there.
0:07:52 > 0:07:55Caster sugar. Where have I put that?
0:07:55 > 0:07:57And a half and a little bit for luck.
0:08:00 > 0:08:01I can't even get the lid on.
0:08:06 > 0:08:08Put that in there.
0:08:08 > 0:08:10Now the next bit is the dough.
0:08:10 > 0:08:15Paul's naan dough has been rising for about one hour.
0:08:15 > 0:08:19I don't mind saying so myself, that looks perfect.
0:08:19 > 0:08:21Remember to do both sides.
0:08:21 > 0:08:24If it's thicker on one side, the naan will rise too much.
0:08:24 > 0:08:27Get me, hey!
0:08:27 > 0:08:31The blended filling of sugar, nuts and raisins goes in.
0:08:31 > 0:08:32I've got to bring them up
0:08:32 > 0:08:34to a point.
0:08:34 > 0:08:39So, it's like a small money bag as Anjan told me.
0:08:39 > 0:08:43I'll tell you what, I've amazed myself. I'm quite impressed.
0:08:43 > 0:08:46I imagined to do it and everything fall out and just explode.
0:08:46 > 0:08:50That is one Peshwari naan.
0:08:50 > 0:08:53And I did that.
0:08:55 > 0:08:58I like to prepare as much as possible the day before a party,
0:08:58 > 0:09:05so I've decided to make a delicious dessert that will keep refrigerated overnight.
0:09:05 > 0:09:09It's easy too - the flesh of a juicy melon is crushed into coconut milk
0:09:09 > 0:09:13and served over a glass of iced pomegranate juice.
0:09:13 > 0:09:16This is my take on melon rasayana.
0:09:23 > 0:09:27This beautiful delicate dessert is inspired
0:09:27 > 0:09:30from a dessert they make in South India.
0:09:30 > 0:09:33They make it there with bananas or mangoes, but this fruit is
0:09:33 > 0:09:36in season, so I thought it would be nice to do it with this.
0:09:36 > 0:09:41'I'm using cantaloupe melon but Charantais or musk melon will work just as well.
0:09:41 > 0:09:44'Remove the seeds and chop the melon into small chunks.'
0:09:44 > 0:09:47This is such a beautiful summery dessert.
0:09:47 > 0:09:53It's really light. The fruit is seasonal and it's refreshing.
0:09:53 > 0:09:55I'm going to add some coconut milk...
0:09:59 > 0:10:00..and some sugar.
0:10:00 > 0:10:04How much you add depends on how sweet your melon is.
0:10:06 > 0:10:11So, what I'm look to do is just to eke some of the juice out of the melon so it leaks into
0:10:11 > 0:10:16the coconut milk and the coconut milk then gets some of the wonderful, summery flavours.
0:10:17 > 0:10:19Taste for sugar.
0:10:21 > 0:10:28Mmm, perfect! 'The iced pomegranate juice is a great trick for desserts and so easy.'
0:10:30 > 0:10:33I'm going to make this beautiful pomegranate granita
0:10:33 > 0:10:36with this pomegranate juice I bought from the shops.
0:10:36 > 0:10:38It couldn't be simpler.
0:10:38 > 0:10:40Lemon for tartness.
0:10:44 > 0:10:46And sugar to taste.
0:10:46 > 0:10:50Always oversweeten anything you freeze because when it's cold, you don't taste the sweetness so much.
0:10:50 > 0:10:55Pour into a sealable container and then freeze.
0:10:58 > 0:11:02After a couple of hours, all I have to do is run a fork over the iced juice.
0:11:02 > 0:11:06That loosens the crystals, making a granita.
0:11:07 > 0:11:11Now I can leave the melon mixture and the pomegranate granita
0:11:11 > 0:11:14overnight and will assemble them in glasses during the party.
0:11:18 > 0:11:24In Leigh-on-Sea, Paul, the firefighter, is about to do the final taste test.
0:11:24 > 0:11:27The naan will cook in just under one minute.
0:11:27 > 0:11:29And its smell has drawn in Blue Watch.
0:11:29 > 0:11:32What have we got then? It had better be good.
0:11:32 > 0:11:36- Ah, yes.- It looks good.
0:11:36 > 0:11:37I think he's got the hang of it.
0:11:37 > 0:11:42We haven't tasted it, have we? Can I have a little bit of butter on it?
0:11:42 > 0:11:44Make it nice and yummy.
0:11:44 > 0:11:46Go on, you try it first. Try a bit of that.
0:11:46 > 0:11:49- You might poison me. - I shouldn't think so.
0:11:50 > 0:11:52- That's all right. That's good.- Nice?
0:11:52 > 0:11:57- Won't be the first time, will it? - It's quite sweet.- Chunky?
0:11:57 > 0:12:00- Yeah, lovely. That's fine, mate. That's good.- Good.
0:12:00 > 0:12:03'I hope my naan get the same response at the party.'
0:12:03 > 0:12:06- No, there's none in there, there's nothing left.- The butter's a bit greasy on the fingers.
0:12:06 > 0:12:08Oh, well, I'm sorry about that, Sir(!)
0:12:09 > 0:12:14- Thank God it's stopped raining. - 'My friend, Panthea, has come round to lend a hand.'
0:12:14 > 0:12:16It smells really good.
0:12:16 > 0:12:18It's the usual masala tea.
0:12:18 > 0:12:24Spices, ginger. Yeah, exactly. 'A month ago, Panthea loved to eat but hated to cook.'
0:12:24 > 0:12:27But you don't make it! You buy it packaged.
0:12:27 > 0:12:30I just like packaged food because it's so easy.
0:12:30 > 0:12:33But now even she's been inspired to give it a go.
0:12:36 > 0:12:40You did teach me that it was easy to get all these fresh ingredients and blenders are the best thing.
0:12:40 > 0:12:43- 'Well, it's back to business.' Cucumber.- All right.
0:12:43 > 0:12:45Onions. Tomatoes.
0:12:45 > 0:12:49'I want Panthea to help me make a really simple dish for the party.'
0:12:49 > 0:12:53You can prove yourself to me today because you can make raita.
0:12:54 > 0:12:57Raita is a traditional yoghurt side dish.
0:12:57 > 0:13:00You can be adventurous and make it with
0:13:00 > 0:13:06any number of fruit or vegetables but this one's a classic - just cucumber, tomatoes and coriander.
0:13:08 > 0:13:13A lot of North Indians eat a lot of yoghurt because yoghurt's cooling on the body.
0:13:13 > 0:13:15It balances the heat of the spices.
0:13:15 > 0:13:20When you add things like coriander, mint and cucumber, it is even more cooling.
0:13:20 > 0:13:23- Do you know what you're doing? - Yes.- What are you doing?
0:13:23 > 0:13:27I'm only using the nice bit of the cucumber and then I'm going to chop it up into tiny bits.
0:13:27 > 0:13:29I just don't like these bits, you know?
0:13:29 > 0:13:31Yoghurt is a soothing part of any spicy meal
0:13:31 > 0:13:35as it has cooling properties which counter the heat of the spices.
0:13:35 > 0:13:39Water opens the pores on your tongue and only intensifies the heat.
0:13:39 > 0:13:40Will you toast some cumin?
0:13:40 > 0:13:42Is just a handful enough then?
0:13:42 > 0:13:44Yeah, that's plenty.
0:13:44 > 0:13:49'The cumin is toasted without any oil to bring out its nutty qualities.'
0:13:50 > 0:13:53Mmm, the aroma's amazing!
0:13:53 > 0:13:58- '- The seeds can burn and become bitter so I carefully watch for their colour to slowly change.'
0:13:58 > 0:14:01I think this will really go well with the lamb.
0:14:01 > 0:14:04The lamb is just full of delicious spices.
0:14:04 > 0:14:08This yogurt with the mint and the cucumber and the coriander will really balance it well.
0:14:08 > 0:14:15- Oh, wow!- So, cucumber, tomatoes.
0:14:15 > 0:14:18Obviously, you don't put so much onion because it's quite strong.
0:14:18 > 0:14:20I'll just chop up some of this coriander.
0:14:20 > 0:14:22- Brilliant! - 'A grind of pepper and salt.'
0:14:22 > 0:14:26And some mint.
0:14:26 > 0:14:30- Mmm, smell that.- Mmm.- It's so fresh.
0:14:31 > 0:14:35'It's nice to add a touch of fresh mint along with the coriander.'
0:14:35 > 0:14:41That's the Iranian version. Now we'll make it the Indian version by adding that in.
0:14:41 > 0:14:44- That's done.- Yeah. - Yeah, that looks lovely.
0:14:44 > 0:14:46Mmm, it does. It really does.
0:14:48 > 0:14:50Mmm!
0:14:52 > 0:14:57- Works very well.- 'The raita will refrigerate overnight and tomorrow I'll add more fresh coriander.'
0:14:57 > 0:14:59Add lots of fresh stuff in.
0:15:03 > 0:15:07A few weeks ago, I met Elisha Carter, head chef at the Charlton House Hotel and Spa.
0:15:07 > 0:15:11He prides himself on only using fresh seasonal produce.
0:15:11 > 0:15:14Canape for eight, please. One halibut, one lamb. Eight minutes.
0:15:14 > 0:15:17- Two mullet. Two soup.- Yeah, Chef!
0:15:17 > 0:15:23So, as fungi are coming into season, I thought I'd see how Elisha would get on with a wild mushroom pilaff.
0:15:23 > 0:15:25PHONE RINGS
0:15:25 > 0:15:26Hi, Elisha. It's Anjam.
0:15:26 > 0:15:30'It could be the perfect addition to his light and healthy menu.'
0:15:30 > 0:15:33This is a special occasion rice dish.
0:15:33 > 0:15:37You'll need to go on a hunt for the wild mushrooms and they are more
0:15:37 > 0:15:42expensive than regular ones but the results are worth it.
0:15:45 > 0:15:51The secret to well cooked rice is to measure one part rice to one and a half parts water.
0:15:51 > 0:15:56Wash the rice well to get rid of the starch and then soak to elongate the grains.
0:15:56 > 0:15:58This makes for a light and fluffy texture.
0:16:05 > 0:16:08There are hundreds of different types of rice in the world.
0:16:08 > 0:16:16I'm using Basmati rice in this recipe which is mainly grown on the foothills of the Himalayas.
0:16:16 > 0:16:19Basmati's at least three times longer than other grains
0:16:19 > 0:16:23and continues to lengthen when cooked, retaining its shape.
0:16:23 > 0:16:27Its subtle, nutty fragrance will compliment the mushrooms in our pilaff.
0:16:29 > 0:16:31Look at all these amazing mushrooms!
0:16:31 > 0:16:34'Mushrooms aren't a significant part of Indian cooking
0:16:34 > 0:16:37'but are eaten in certain areas when they're in season.'
0:16:37 > 0:16:39We've got lovely ceps here.
0:16:39 > 0:16:42These are morels, they're French morels.
0:16:42 > 0:16:48Kashmiris are particularly fond of morels, although they're expensive and only used on special occasions.
0:16:48 > 0:16:51Then we've got these Scottish ones.
0:16:51 > 0:16:55I've put together some nice spices. Yeah?
0:16:55 > 0:16:59- Yeah.- Right. So, we've got some cumin seeds.
0:16:59 > 0:17:04- I've got a few black peppercorns... - Yeah.
0:17:04 > 0:17:07And I've got a few pieces of cinnamon bark. Yeah?
0:17:07 > 0:17:10- Very nice.- You can imagine that flavour altogether - amazing!
0:17:10 > 0:17:12'This is black cardamom.
0:17:12 > 0:17:17'It has a distinctive flavour and is much larger than the green variety.'
0:17:17 > 0:17:20- Do you know what?- Black cardamom.
0:17:20 > 0:17:22Yeah, you know how hard that was to get.
0:17:22 > 0:17:24Yeah, they're so rare round here.
0:17:24 > 0:17:28A nice, bacony kind of flavour, without the bacon.
0:17:28 > 0:17:32OK, right. I'm just going to put a little bit of oil in.
0:17:32 > 0:17:34We'll put the spices in and get that nice and hot.
0:17:34 > 0:17:36'A couple of bay leaves go in for extra flavour.
0:17:36 > 0:17:41'The character of this dish begins here as the spices are heated through
0:17:41 > 0:17:45'for just seconds, releasing their fragrance into the hot oil.'
0:17:45 > 0:17:51I've got these cashew nuts. Throw them in and slightly brown them off.
0:17:51 > 0:17:55Now, with all these fantastic mushrooms.
0:17:55 > 0:17:59Let them cook again for four to five minutes. Let all those flavours be released.
0:17:59 > 0:18:04A nice bit of garlic. A great combination - garlic and mushrooms.
0:18:04 > 0:18:09It's like strawberries and cream, butter and bread. It's amazing.
0:18:09 > 0:18:11Then we're going to add the rice.
0:18:11 > 0:18:15- Yeah.- So, the water goes in.
0:18:16 > 0:18:21'Bring to the boil and then cover and simmer on a low heat for about ten minutes.'
0:18:25 > 0:18:30Hmm, that smells really good. Let's put a touch of lemon juice in it.
0:18:33 > 0:18:38- That's good.- Yeah.- Mmm. - That's really nice.
0:18:40 > 0:18:45'As well as rice, every table needs a vegetarian dish and this spinach and cheese recipe is a classic.
0:18:45 > 0:18:51'When my friend, Alex, and I cook together, we made paneer kebabs.
0:18:51 > 0:18:57'His family are from Italy so the combination of spinach and cheese should be a natural fit for him.'
0:18:57 > 0:19:00- Hello!- 'I hope this new recipe will build on his knowledge.' - How are you?
0:19:00 > 0:19:02'It's really simple to do.'
0:19:02 > 0:19:07Come over anyway. You can sort of oversee how I do it and keep an eye on it.
0:19:07 > 0:19:10'But it seems a bit of moral support is needed.' All right.
0:19:10 > 0:19:14'Five weeks ago, I showed Alex how to make paneer.
0:19:14 > 0:19:16'Just heat the milk and add yoghurt to sour.
0:19:16 > 0:19:20'When the milk splits, the curd is strained in muslin and washed.
0:19:20 > 0:19:25'The end product is a soft, crumbly cheese.' A block of cheese!
0:19:27 > 0:19:30Mmm, smells fresh cheesy. We're going to add spinach to the paneer
0:19:30 > 0:19:34to produce a classic dish found in most Indian restaurants.
0:19:34 > 0:19:36Palak Paneer.
0:19:36 > 0:19:39OK.
0:19:39 > 0:19:42So, we'll get the spinach going.
0:19:42 > 0:19:44'Palak is the spinach.'
0:19:44 > 0:19:45Watch your head!
0:19:45 > 0:19:49'Of course the spinach does wilt to a fraction of its original size.
0:19:49 > 0:19:54'Cumin seeds go into a small tablespoon of oil to bring out their flavours.
0:19:54 > 0:19:56'Then I drop in the onions...'
0:19:56 > 0:19:59We'll cook until they're soft and translucent.
0:19:59 > 0:20:02'And follow with the garlic and ginger.'
0:20:04 > 0:20:07'The chillies go in whole so that I get the taste without the heat from the seeds.'
0:20:07 > 0:20:10That's beginning to look like a real curry.
0:20:10 > 0:20:13- A couple of teaspoons of... - Coriander.- Coriander.
0:20:16 > 0:20:21- Add some salt.- OK. - The spinach is the base of the curry. Put all the flavours in here.
0:20:21 > 0:20:25'Running the spinach under cold water seals in the wonderful green colour.'
0:20:29 > 0:20:30OK.
0:20:33 > 0:20:35That's enough.
0:20:36 > 0:20:38- Can you just put some water in there?- Yeah.
0:20:38 > 0:20:41That should be fine.
0:20:41 > 0:20:45It's a nice kind of loose curry already. I don't want it to be too thick.
0:20:45 > 0:20:47When I put the paneer in, it will absorb some of that water.
0:20:49 > 0:20:52'Some people fry the paneer, but I'm trying to cut out
0:20:52 > 0:20:57'all unnecessary oil in my cooking and the cheese is tasty as it is.'
0:20:57 > 0:20:59Let me try.
0:21:00 > 0:21:02There you go.
0:21:02 > 0:21:05- Just straight in, yeah?- Yeah.
0:21:05 > 0:21:10Leave it to cook - maybe five or six minutes - so it just absorbs all the spinach.
0:21:10 > 0:21:14Then, we'll just put a bit of lemon juice in it and some garam masala.
0:21:14 > 0:21:17'For a treat, I'm adding in some cream.'
0:21:17 > 0:21:21The cream just goes so well with the spinach and the paneer.
0:21:21 > 0:21:24- But, when you're at home, I add milk.- It's a beautiful colour.- Yeah.
0:21:24 > 0:21:26- OK.- It's beautiful.
0:21:26 > 0:21:28- Shall we try it?- Let's have a try.
0:21:33 > 0:21:35Mmm. It's beautiful.
0:21:38 > 0:21:41It's been raining like a monsoon all day today.
0:21:41 > 0:21:44Not the best weather for a party!
0:21:46 > 0:21:49Fingers crossed it'll turn out well tomorrow.
0:21:58 > 0:22:03After 24 hours, the lamb needs to come out of the fridge and reach room temperature before cooking.
0:22:05 > 0:22:08At this stage, I like to add a second marinade of almonds
0:22:08 > 0:22:11and yoghurt that forms a wonderful crust when the lamb is roasted.
0:22:15 > 0:22:16So, for the almond crust...
0:22:16 > 0:22:22It's just yoghurt, almonds - blanched - honey.
0:22:22 > 0:22:27Not all of it because I want some of it to drizzle over the lamb when it comes out of the oven.
0:22:27 > 0:22:28Blend.
0:22:30 > 0:22:36I'm just going to put it all over the lamb. It's a beautiful, thick, really creamy mixture.
0:22:36 > 0:22:39You can see little nuggets of almonds there.
0:22:39 > 0:22:42That'll just add some crunch.
0:22:42 > 0:22:47Then put it in a hot oven for about 20 minutes so that it browns really nicely.
0:22:47 > 0:22:52'Then turn down the heat a bit and roast until cooked.
0:22:52 > 0:22:56'An average joint can take around two hours.
0:22:59 > 0:23:03'Halfway through cooking, I drizzle the rest of my honey over the roast.
0:23:03 > 0:23:05'It gives the lamb a rich sweetness.'
0:23:07 > 0:23:11If it's cooking too quickly, cover with silver foil and continue.
0:23:13 > 0:23:17The food is sorted and I want to give this party an extra kick.
0:23:17 > 0:23:21In the world of cocktails, Ben Reed is called a mixologist.
0:23:21 > 0:23:25To you and me, that's someone who creates cocktails.
0:23:25 > 0:23:30I've asked him to shake up some specially designed drinks using Indian spices for an added twist.
0:23:30 > 0:23:32- Hi!- Hi, Anjam!- How's it going?
0:23:32 > 0:23:37Well! This cocktail I'm going to make relies heavily on using different spices.
0:23:37 > 0:23:40We're going to crack open these cardamom pods to release the seeds.
0:23:40 > 0:23:44You want to use, I'm sure it's the case with your cooking, the freshest ingredients possible.
0:23:44 > 0:23:47I'm just going to gently press these to release some of the flavour.
0:23:47 > 0:23:50- We're going to use some gin.- Yep.
0:23:50 > 0:23:53- London dry gin, which is flavoured with herbs and spices.- Ah!
0:23:53 > 0:23:58- I'm going to take some freshly squeezed lemon juice.- Mmm hmm.
0:23:58 > 0:24:00And then some sugar syrup.
0:24:00 > 0:24:04OK, just to go with the theme, we're going to add some Angostura bitters.
0:24:04 > 0:24:09- I love Angostura bitters. - It's actually the most widely stocked bar product worldwide.
0:24:09 > 0:24:13- It's so versatile.- Contrary to popular belief, bitters don't lend bitterness to the drink,
0:24:13 > 0:24:15- they give it a depth of flavour. - Yeah.
0:24:15 > 0:24:17Dry chilli in there. I don't want to blow people's socks off.
0:24:17 > 0:24:20- No.- People get scared when they see chilli in a drink.
0:24:20 > 0:24:24- You're not really chopping it up. You're just getting the flavours...- Exactly.
0:24:24 > 0:24:26With all the drinks I make, as much ice as possible.
0:24:26 > 0:24:31In this country, people think that the more ice you put in a glass, the more watery your drink becomes.
0:24:31 > 0:24:35The more ice you put in a glass, the colder your glass is. Therefore, the slower the ice dilutes.
0:24:35 > 0:24:38I'm going to give it a short, sharp shake.
0:24:39 > 0:24:41Again, just to chill the flavours.
0:24:41 > 0:24:43- OK.- Marry the flavours and chill the ingredients.
0:24:43 > 0:24:46- OK, marry and chill, marry and chill.- Exactly!
0:24:46 > 0:24:47Take our glass of ice.
0:24:47 > 0:24:52- We're going to double strain it just to get rid of some of the little bits.- That's such a beautiful colour.
0:24:52 > 0:24:55I'm just going to put a little chilli in there as a garnish.
0:24:55 > 0:24:58The longer we keep that chilli in, potentially, the more spicy the drink.
0:24:58 > 0:25:03- It's going to get spicier. - So, the slower the drinker, the spicier the drink.
0:25:03 > 0:25:06- Yeah, I'd probably leave that in there for an hour.- Yeah.
0:25:06 > 0:25:08OK.
0:25:08 > 0:25:10Mmm. That is so delicious.
0:25:10 > 0:25:16Just at the end, you get a slight kick of chilli which is really beautiful. It's a really cold drink.
0:25:16 > 0:25:21None of the spices or flavours overwhelm the other. They all work quite nicely together.
0:25:21 > 0:25:23There's a great synergy between the different flavours, I think.
0:25:23 > 0:25:25- DOORBELL RINGS - Hi!
0:25:25 > 0:25:31'It's lunch time and 20 hungry guests are heading this way.'
0:25:32 > 0:25:37- You'd do it again?- Absolutely, the paneer is very easy to make.
0:25:37 > 0:25:39Hi, come on in.
0:25:39 > 0:25:41Are you still going to hide behind papa?
0:25:43 > 0:25:46Just a bit of...
0:25:46 > 0:25:50'My Peshwari naans are ready to go.
0:25:50 > 0:25:53'It's time to get Paul's professional judgement.'
0:25:53 > 0:25:57You're my best friend now.
0:25:57 > 0:26:00'The cocktails are getting us off to a good start.'
0:26:03 > 0:26:05- That is awesome!- I've learned loads.
0:26:05 > 0:26:08- Different spices. - It's quite easy, yeah.- It is.
0:26:08 > 0:26:11It's a question of getting into the rhythm of it and practising it.
0:26:11 > 0:26:16- I've been practising on the kids at home. We've had cinnamon naans. - Did they like it?
0:26:16 > 0:26:18Absolutely loved the naans.
0:26:18 > 0:26:22'It's not long before head chef Elisha comes in to lend a professional hand.'
0:26:22 > 0:26:26- That looks nice. - That looks wonderful. Hi!
0:26:26 > 0:26:29'My friend Panthea should be helping me cook.'
0:26:29 > 0:26:31Panthea keeps eating while I'm trying to serve.
0:26:31 > 0:26:34Again?! Again!
0:26:34 > 0:26:41The spices, especially the black cardamom seeds are really amazing.
0:26:43 > 0:26:44That smells good.
0:26:44 > 0:26:46- It does, doesn't it?- Mmm.
0:26:46 > 0:26:49Hi, everybody! Food's on.
0:26:49 > 0:26:52'Time to make a dash for the kitchen before the rain starts again.
0:26:52 > 0:26:56'It's taken me almost two days of cooking to get all these dishes ready but it'll be worth it.
0:26:56 > 0:27:02'The spiced roast lamb is really succulent and ready for carving.
0:27:06 > 0:27:12'The mushrooms have added fantastic flavour to the pilaff and I'm sure my Peshwari naans will
0:27:12 > 0:27:14'go down a treat with the spinach and paneer dish.
0:27:17 > 0:27:19'But not everyone is convinced.'
0:27:19 > 0:27:21Do you like the rice?
0:27:21 > 0:27:23- No. - HE LAUGHS
0:27:23 > 0:27:26- OK, and Leah, did you like the rice? - Yeah.
0:27:26 > 0:27:29Oh well, if you insist.
0:27:29 > 0:27:32It's a rarity to eat so much.
0:27:33 > 0:27:40'While I have the kitchen to myself, it's time to assemble the melon and pomegranate desserts.
0:27:40 > 0:27:47'Finishing them with a crunchy topping of toasted coconut, almonds and some fresh pomegranate seeds.'
0:27:49 > 0:27:52- Very good.- Is it good?- It's really good.- I like the red bits.
0:27:52 > 0:27:57- Nice texture.- How are you? The famous fireman.
0:27:57 > 0:28:02- I hear you're very good... Better looking now then the pictures she showed me.- Really?!
0:28:02 > 0:28:04It does me justice, does it?
0:28:04 > 0:28:05- It does! - Seeing me in the flesh. All of it.
0:28:05 > 0:28:08- I'm going to need you. - You're going to need me?- Yeah.
0:28:08 > 0:28:11She reckons I'm going to burn down my house. I'm always burning things.
0:28:11 > 0:28:15To find out how to put together an authentic Indian meal at home
0:28:15 > 0:28:18and for all the recipes from the series, go to:
0:28:35 > 0:28:38Subtitles by Red Bee Media Ltd.