0:00:02 > 0:00:06I'm Anjum Anand. I'm a food writer and chef and I am passionate about Indian Food.
0:00:07 > 0:00:11In this series, I'll be going on a journey to see how different
0:00:11 > 0:00:17regional flavours of the Indian sub-continent can be found in cities up and down the country.
0:00:17 > 0:00:24From Gujarati cuisine in the East Midlands to the spicy flavours of Kashmir up in Bradford,
0:00:24 > 0:00:28I'll be showing novice cooks how to prepare great Indian dishes.
0:00:29 > 0:00:32This week I'm going to Edinburgh to meet Wendy Barry,
0:00:32 > 0:00:37a one-woman food phenomenon - she's a cookery teacher,
0:00:37 > 0:00:42a campaigner for the Slow Food Movement and also director of the Scottish Food Guide.
0:00:43 > 0:00:46- Do you ever cook Indian food, ever?- Never.
0:00:46 > 0:00:50I've only met people that might give me a kind of Euro version.
0:00:50 > 0:00:53I feel unsure because I would rather do it properly or not at all.
0:00:53 > 0:00:58Wendy demonstrates traditional Scottish recipes at festivals and events all over Scotland.
0:00:58 > 0:01:02But now she's going to be performing a show with a difference.
0:01:02 > 0:01:07The people that come and watch today will be astounded when they realise what they are in for.
0:01:07 > 0:01:13Her demonstrations are extremely popular, so she's about to put her reputation on the line.
0:01:13 > 0:01:15You always have a flutter, it's good to have butterflies.
0:01:15 > 0:01:19She's going to attempt to cook three Punjabi dishes from scratch
0:01:19 > 0:01:22in just one hour, with an audience of over 100 people watching.
0:01:22 > 0:01:26And in this kitchen, there's no place to hide.
0:01:26 > 0:01:29- Have you seasoned?- Yeah. Oh, um, I haven't put in salt.
0:01:29 > 0:01:34- That's what it is!- So we'll split the difference.- I thought I was doing quite well there!
0:01:34 > 0:01:40To help her prepare, I am going to take Wendy on a culinary journey through the cuisine of the Punjab,
0:01:40 > 0:01:45from good home cooking to the kitchens of one of Scotland's top chefs.
0:01:45 > 0:01:47- You're getting stuck in. - Whoa! The tables are turned.
0:01:47 > 0:01:52- He's just making dough. - I've been waiting to get one of my teachers to do this.
0:01:52 > 0:01:55Wendy's world of food is about to get a whole lot bigger.
0:01:55 > 0:01:59It was dead easy, but to me it's really quite sort of wow, exotic. That's fantastic.
0:01:59 > 0:02:05Once she's embraced the cuisine of the Punjab, there'll be no turning back.
0:02:14 > 0:02:17Punjab is perhaps India's most fertile region,
0:02:17 > 0:02:22so there's always an abundance of lentils, wheat and seasonal veg.
0:02:22 > 0:02:29The food - like the people - is hearty, generous and dare I say, loud.
0:02:30 > 0:02:37Punjab is where my family originated from. After partition in 1947, many Punjabis came to cities
0:02:37 > 0:02:42like Glasgow and Edinburgh in search of work, and soon, vibrant communities began to flourish.
0:02:47 > 0:02:53Wendy lives in Edinburgh, and I've come to the capital to meet her for the first time.
0:02:53 > 0:02:58This is one of my favourite cities - full of history, culture and fantastic architecture.
0:02:58 > 0:03:02Wendy's home is just a stone's throw away from the historic centre.
0:03:04 > 0:03:06- Hi, Wendy?- Hi.- Hi! Nice to meet you.
0:03:06 > 0:03:08Very nice to meet you too.
0:03:08 > 0:03:10So how did you get into food?
0:03:10 > 0:03:14Oh, I think just from my granny, my mum...
0:03:14 > 0:03:18Just all people interested in food and, I just enjoyed it.
0:03:18 > 0:03:21And then I made a kind of hobby, a profession really.
0:03:21 > 0:03:26I went to catering college, and I trained to be a teacher. And I do some teaching as well.
0:03:26 > 0:03:31I think it's really important to get youngsters involved in taste education and enjoying food.
0:03:31 > 0:03:36Do you ever sort of get all your wonderful organic ingredients and cook Indian food, ever?
0:03:36 > 0:03:40Never. I've never met somebody like yourself,
0:03:40 > 0:03:43I've only met people that might give me a kind of Euro-version.
0:03:43 > 0:03:46- Ah! Curry and raisins.- Yes. And so I feel... Yes.
0:03:46 > 0:03:50So I feel unsure because I would rather do it properly or not at all.
0:03:50 > 0:03:54I'm sure you will have things in this kitchen which I can whip up an Indian meal with.
0:03:54 > 0:03:58- Can I have a look in your fridge? - OK!- All right. This is a challenge. OK...- Here we go.
0:03:58 > 0:04:01- What are these? Blackberries. - Brambles.
0:04:01 > 0:04:04They are blackberries, but in Scotland we call them brambles.
0:04:06 > 0:04:11In Punjab, which is the north of India, which is the area my parents are actually from,
0:04:11 > 0:04:14they have a drink called lassi.
0:04:14 > 0:04:17I am going to blend brambles, natural yoghurt and honey.
0:04:19 > 0:04:22- It's a wonderful colour, anyway. - It's a lovely colour.
0:04:22 > 0:04:25Wow!
0:04:25 > 0:04:28- Cheers. I hope you enjoy it. - Thank you. My first bramble lassi.
0:04:29 > 0:04:32Mmm. That's gorgeous.
0:04:32 > 0:04:34It's not all this simple.
0:04:34 > 0:04:37- But you have taken on quite a challenge, haven't you?- You know,
0:04:37 > 0:04:40we have such a multi-cultural society in Scotland,
0:04:40 > 0:04:43and in fact we're quite famous, I think, for curries
0:04:43 > 0:04:48and things, and I'd just love to be able to add a little bit of Punjabi to my repertoire.
0:04:48 > 0:04:51I have three fantastic dishes to teach you.
0:04:51 > 0:04:54Really Punjabi, wholesome and I think the Scots will love them.
0:04:55 > 0:04:59Chicken and spinach is common in a lot of Indian restaurants,
0:04:59 > 0:05:02and it's a real favourite.
0:05:02 > 0:05:05I'm also going to be bold by making my version of a Scottish dessert -
0:05:05 > 0:05:09cranachan, made with brambles, almonds and toasted oats.
0:05:10 > 0:05:15But the first dish I'm going to show Wendy is a staple of Punjabi cuisine - tarka dal.
0:05:18 > 0:05:23Tarka simply means spices cooked in oil which is then added to the cooked dal, or lentils.
0:05:23 > 0:05:27This is a Bengal gram. Are you quite familiar with lentils?
0:05:27 > 0:05:32Only because we have lentil soup in Scotland, and it tends to be the red lentils.
0:05:32 > 0:05:33But I've never cooked with these.
0:05:33 > 0:05:37- Not the Indian varieties.- No. - These are just a form of chickpea.
0:05:37 > 0:05:39I'm going to simmer my lentils
0:05:39 > 0:05:41in around a litre of water, for 40 minutes.
0:05:41 > 0:05:43Then I'm going to get Wendy
0:05:43 > 0:05:45to help me with the tarka by chopping an onion
0:05:45 > 0:05:48whilst I julienne 20 grams of fresh ginger.
0:05:48 > 0:05:52So how long have you been involved with the Slow Food Movement?
0:05:52 > 0:05:54I've always had an interest in food.
0:05:54 > 0:05:58My granny would always make pancakes when you came in from school and...
0:05:58 > 0:06:01- Mmm.- I'm sure you have childhood senses and memories based on food.
0:06:01 > 0:06:04I do. And I want my daughter to experience what I did also.
0:06:06 > 0:06:08OK. So, my tarka...
0:06:08 > 0:06:10Oil...
0:06:12 > 0:06:16I'm adding two teaspoons of cumin seeds to the hot oil.
0:06:16 > 0:06:18So you know the cumin is done because you can smell it.
0:06:18 > 0:06:20- Oh, yes.- Can you smell it?- Yes.
0:06:20 > 0:06:22- It's quite nutty already. - Yes, it is.
0:06:22 > 0:06:25So we're going to go in with our onions.
0:06:25 > 0:06:26Lots and lots of julienne ginger,
0:06:26 > 0:06:30which is really delicious when you just get a bite in your mouth.
0:06:30 > 0:06:32- You've got a ton of cumin in there. - I do.
0:06:32 > 0:06:35If I wasn't standing here beside you I would be,
0:06:35 > 0:06:36"a little bit of that" and...
0:06:36 > 0:06:40I need to learn that generosity with all these spices.
0:06:40 > 0:06:42It's trial and error and it's what you like.
0:06:42 > 0:06:44This is the way I like it,
0:06:44 > 0:06:47but you might think, "It's got a bit too much ginger for me".
0:06:47 > 0:06:49Next, I'm adding two whole chillies.
0:06:49 > 0:06:53I'm surprised at your chillies in there whole.
0:06:53 > 0:06:55The seeds and the membrane have the heat.
0:06:55 > 0:06:58I always put them in whole cos they have a fantastic flavour.
0:06:58 > 0:07:02And if I think it needs more spice I put a bit of red chilli powder.
0:07:02 > 0:07:05- So you're getting the subtlety without the strong heat.- Yes.
0:07:07 > 0:07:10I'm getting Wendy to blend the tomatoes and the garlic.
0:07:12 > 0:07:15We have fantastic tomatoes in Scotland.
0:07:15 > 0:07:19You get that scent that you don't get from a shop bought one.
0:07:19 > 0:07:24Then I'm adding my pureed paste, turmeric and coriander powder.
0:07:27 > 0:07:28And garam masala.
0:07:28 > 0:07:31Punjabi garam masala.
0:07:31 > 0:07:34- Oh!- Have a smell. - Oh, that's beautiful.
0:07:34 > 0:07:36One of the quintessential spice blends
0:07:36 > 0:07:38found in Punjabi food is garam masala.
0:07:38 > 0:07:40Unlike many spices,
0:07:40 > 0:07:42it is often added at the end of cooking
0:07:42 > 0:07:44so that the full aroma is not lost.
0:07:44 > 0:07:46It's not hot in the sense that chillies are,
0:07:46 > 0:07:47but it's fairly pungent.
0:07:47 > 0:07:49There are many variations,
0:07:49 > 0:07:52but my personal blend consists of bay leaves, cardamon pods,
0:07:52 > 0:07:56black peppercorns, cumin seeds, cinnamon and cloves.
0:07:56 > 0:08:01Once I've added the garam masala I'm going to season to taste.
0:08:05 > 0:08:06So this is nearly done.
0:08:06 > 0:08:10- What I'm going to ask you to do is just try a bit.- OK.
0:08:10 > 0:08:12- If you're OK with fingers. - Cook's pinky.
0:08:12 > 0:08:16Yeah. And if everything tastes harmonious...
0:08:16 > 0:08:18Oh, that's lovely. It's beautiful.
0:08:18 > 0:08:21- The garlic's not raw, the tomatoes are not raw.- No.
0:08:21 > 0:08:23- So we can move on.- That's lovely.
0:08:23 > 0:08:27'I'm adding the tarka to the cooked lentils.
0:08:27 > 0:08:30'Finally, some freshly chopped coriander.'
0:08:30 > 0:08:32Essentially that's done.
0:08:32 > 0:08:34My first ever Punjabi dish.
0:08:47 > 0:08:48It's gorgeous.
0:08:48 > 0:08:52- Yeah?- Yeah. It's lovely. Can I dig in again?- Please.
0:08:52 > 0:08:54That's really, really good.
0:08:54 > 0:08:56Most people in the Punjab
0:08:56 > 0:08:59would eat dal with some sort of unleavened bread.
0:08:59 > 0:09:01I've got a surprise for Wendy.
0:09:01 > 0:09:03'I'm taking her to meet a former pupil of hers,
0:09:03 > 0:09:05'who's gone on to great things.
0:09:05 > 0:09:08'He is going to show us how to prepare some delicious paranthas.'
0:09:08 > 0:09:11Tony Singh has worked in the restaurant industry
0:09:11 > 0:09:14for over 16 years in many prestigious restaurants,
0:09:14 > 0:09:16as well as the Royal Yacht Britannia.
0:09:16 > 0:09:20He owns two restaurants - Oloroso and Roti.
0:09:20 > 0:09:23And in Scotland he was voted Chef of the Year for 2008.
0:09:23 > 0:09:25Hi, Anjum, hi, Wendy. Thanks for coming.
0:09:25 > 0:09:29We're going to do aloo parantha which is a Punjabi northern Indian snack,
0:09:29 > 0:09:31- main meal, breakfast...- Anything.
0:09:31 > 0:09:33Yeah, it's great, street food, it's brilliant.
0:09:33 > 0:09:37- Parantha means stuffed bread.- OK. And you can stuff it with anything.
0:09:37 > 0:09:39- OK. So we've got the chapati flour here.- Right.
0:09:39 > 0:09:44- Do you want to batter on?- So I'm doing this?- You're getting stuck in.
0:09:44 > 0:09:48- Just make a wee well. - The tables are turned here!- No.
0:09:48 > 0:09:52Definitely. I've been waiting to get one of my teachers to do this.
0:09:52 > 0:09:57- This is payback time isn't it?- I... I taught when he was at school.
0:09:57 > 0:09:59I was very young. It was my first job.
0:09:59 > 0:10:01She taught you, you're teaching her,
0:10:01 > 0:10:03- it's like a beautiful perfect circle.- Hah!
0:10:06 > 0:10:07It's quite exciting this.
0:10:07 > 0:10:11- Tony, anytime you want to help... - No. Just give me a shout I'll...
0:10:11 > 0:10:15OK. Do you tend to use two hands?
0:10:15 > 0:10:16Actually, I use somebody else.
0:10:16 > 0:10:19- Normally.- As in...Wendy. - Yes. Yeah. There you go.
0:10:19 > 0:10:21- That's it.- How are you doing?
0:10:21 > 0:10:24It should be nice and sort of sticky.
0:10:24 > 0:10:25- Yes, that's... Yeah.- Look at that.
0:10:25 > 0:10:29The two experts prodding my dough to see whether it meets approval!
0:10:30 > 0:10:32- I did that!- Yeah, you did that.
0:10:34 > 0:10:35We've boiled the potatoes.
0:10:35 > 0:10:39You must grow potatoes in the Punjab because you've got that...
0:10:39 > 0:10:42some of the things have potatoes in them, don't they?
0:10:42 > 0:10:44- Yeah, they do. - They just grow everything.
0:10:44 > 0:10:47It's the bread basket of India, the most fertile land.
0:10:47 > 0:10:50It's got the five rivers, that's why you get the name Punjab.
0:10:50 > 0:10:53Panch means five. Punjab just means after the five rivers.
0:10:53 > 0:10:54- Yes. - Ah!- I'll just translate.
0:10:54 > 0:10:57- OK, sorry I'm...- That's OK.- Sea salt.
0:10:57 > 0:11:02Chilli powder, dried green mango powder. A lot of people don't put it
0:11:02 > 0:11:04in their parantha but it depends.
0:11:04 > 0:11:07There's no hard and fast rules. Whatever you can stuff in is good.
0:11:07 > 0:11:09- OK.- Ground cumin, caraway,
0:11:09 > 0:11:15ground coriander, fresh, and we've got a wee squeeze of lime juice.
0:11:18 > 0:11:20Chillies... Ginger.
0:11:38 > 0:11:40There you go.
0:11:40 > 0:11:43- As if by magic.- As if by magic. OK.
0:11:43 > 0:11:44- Let's try.- Dead easy, yeah.
0:11:44 > 0:11:46- Fantastic!- Very good.
0:11:46 > 0:11:50It's dead easy, but to me it's really quite sort of wow, exotic.
0:11:50 > 0:11:51It is very good.
0:11:51 > 0:11:54Tony makes a great parantha.
0:11:54 > 0:11:57To help you roll perfectly shaped paranthas at home,
0:11:57 > 0:12:00all you need is a roti board and roller.
0:12:00 > 0:12:05In Punjabi it's called a chakla. It's a flat, usually circular board.
0:12:05 > 0:12:07Traditionally they were made of stone,
0:12:07 > 0:12:09but wooden ones are much more common in this country.
0:12:09 > 0:12:14Paranthas would be ideal with the next dish I want to show Wendy.
0:12:14 > 0:12:18It's a quintessential one pot meal - Punjabi chicken with spinach.
0:12:18 > 0:12:21This is the dish that we grew up on.
0:12:21 > 0:12:23It's a complete classic Punjabi dish.
0:12:23 > 0:12:26It's absolutely delicious and I think you'll love it.
0:12:26 > 0:12:29- It's Punjabi chicken with spinach. - Fantastic.
0:12:29 > 0:12:31It's really healthy, really tasty
0:12:31 > 0:12:34and I'm cooking it with chicken, but you could cook it with anything.
0:12:34 > 0:12:35- Have you ever seen this?- No.
0:12:35 > 0:12:38This is called black cardamom pod. This is typical...
0:12:38 > 0:12:42- Wow!- ..Punjabi stuff. We use lots of black cardamom pods.
0:12:42 > 0:12:44- It's kind of smoky.- It's very smoky.
0:12:44 > 0:12:46Very... It's really full of flavour.
0:12:46 > 0:12:48Yeah.
0:12:48 > 0:12:50First I'm going to add black cardamom pods,
0:12:50 > 0:12:52bay leaves and cinnamon to the hot oil.
0:12:52 > 0:12:56The pan's quite hot so I'm gonna go straight in with my onions.
0:12:56 > 0:12:59Another dish, another day of onion frying.
0:13:00 > 0:13:02The entire balance of this dish,
0:13:02 > 0:13:05of most Punjabi dishes, are the sweet onions.
0:13:05 > 0:13:07- Oh, right.- And then the tart tomatoes.
0:13:07 > 0:13:10So don't use plum tomatoes with Indian food because you'll get
0:13:10 > 0:13:14- sweet onions and tomatoes and there'll be no sourness.- Right. OK.
0:13:14 > 0:13:16So if you can just throw those in.
0:13:16 > 0:13:20I'm actually going to throw in my chillies again.
0:13:20 > 0:13:22If I just prick them with a knife
0:13:22 > 0:13:24to make sure they don't explode in my pan.
0:13:25 > 0:13:29- Do your children cook? Have you taught them?- Yes, they do.
0:13:29 > 0:13:30I've got a son and a daughter
0:13:30 > 0:13:32and I think they're both pretty good cooks.
0:13:32 > 0:13:35How have you managed to be a good cook and get them to cook?
0:13:35 > 0:13:40Well, I think it was osmosis because I've always worked from home
0:13:40 > 0:13:44so, I would just say stir that and make sure it doesn't go lumpy.
0:13:44 > 0:13:46And cut that. So they'd end up having to kind of
0:13:46 > 0:13:49keep the meal moving on whilst I was on the phone!
0:13:49 > 0:13:51Your kids are just perfect!
0:13:51 > 0:13:55No, no. But you know, they actually never ruined a dish.
0:13:55 > 0:13:57OK. So our onions are really beautifully browned,
0:13:57 > 0:13:59and they smell delicious.
0:13:59 > 0:14:02Time to put our chicken in.
0:14:02 > 0:14:05Next, I'm adding the pureed paste of tomatoes,
0:14:05 > 0:14:09garlic and ginger, and then I'm going to put in my powdered spices.
0:14:09 > 0:14:12So a couple of teaspoons of the coriander powder.
0:14:12 > 0:14:16And a teaspoon and a half of garam masala.
0:14:16 > 0:14:19Season with salt.
0:14:19 > 0:14:25Then I'm going to get Wendy to puree 450 grams of freshly washed spinach.
0:14:25 > 0:14:27In India today, people who can't afford appliances
0:14:27 > 0:14:30actually grind this by hand, on stone.
0:14:30 > 0:14:32I've seen people do it. That's why this is a special dish.
0:14:38 > 0:14:40OK. So in goes my yoghurt.
0:14:40 > 0:14:45I'm just standing here thinking, I'm enjoying myself too much,
0:14:45 > 0:14:49I need to concentrate more because I'm going to have to do all this!
0:14:49 > 0:14:53You will be fine. You will be fine.
0:14:53 > 0:14:54Give it a try.
0:14:54 > 0:14:57It should be full of flavour.
0:14:57 > 0:15:00Nothing should jump out as being...needing cooking.
0:15:00 > 0:15:01Oh, it's lovely.
0:15:01 > 0:15:04It's a bit strong cos the spinach is going to go in.
0:15:04 > 0:15:06- It's a bit hot, right? - Yes.
0:15:06 > 0:15:08But it won't be. So, in it goes.
0:15:10 > 0:15:13I'm going to leave the dish to cook for around ten to 12 minutes.
0:15:14 > 0:15:17OK. So I think it's done. It's reduced nicely.
0:15:17 > 0:15:19The spinach is cooked, the chicken is cooked.
0:15:23 > 0:15:26- It looks delicious.- Thank you.
0:15:29 > 0:15:32- Mmm.- Do you like that?- Mmm.
0:15:32 > 0:15:36- Love it.- So do you think you can recreate that?
0:15:36 > 0:15:40And cook it with authority and love to the people at the show?
0:15:40 > 0:15:42I shall give it a very good try. I...
0:15:42 > 0:15:45It's a lovely dish and I'll practise before, because I...
0:15:45 > 0:15:48- I shall live off it! - Do you have the time?
0:15:48 > 0:15:51- Oh, I'll fit in the time, it's so good. It's so tasty.- Thank you.
0:15:53 > 0:15:57Along with Edinburgh, Glasgow has a strong Punjabi presence.
0:15:57 > 0:16:00I want to Wendy to see an authentic Punjabi family kitchen,
0:16:00 > 0:16:04and learn how to make one of my favourite snacks - pakoras.
0:16:04 > 0:16:10I am taking her to meet Tasnim, who is head of a maths department at a local school.
0:16:10 > 0:16:12However, her real passion is cooking.
0:16:12 > 0:16:13So much so, that last year,
0:16:13 > 0:16:16she published her own cookery book all by herself.
0:16:19 > 0:16:24The thing about vegetable pakora is you can do your own thing, there's no hard and fast rule.
0:16:24 > 0:16:28- Do you know what a pakora is, Wendy? - I'm not sure. I think they're rather sort of misshapen
0:16:28 > 0:16:31little things that have sort of mystery objects inside.
0:16:31 > 0:16:34Well, the mystery will be revealed!
0:16:34 > 0:16:39- Surprise object.- Yes. Delicious surprise objects!
0:16:39 > 0:16:42So, the basic flour that I use is gram flour,
0:16:42 > 0:16:44which is made from chickpeas.
0:16:46 > 0:16:50This is the secret ingredient, self-raising flour.
0:16:50 > 0:16:53I think this is what makes the pakora very light.
0:16:57 > 0:17:01Tasnim then adds her own special blend of spices.
0:17:01 > 0:17:04Mix all this together with a little bit of lemon juice.
0:17:04 > 0:17:08Add a bit of water, a little at a time, to make quite a thick paste.
0:17:09 > 0:17:13Next, Tasnim gets Wendy to help with the onions and potatoes.
0:17:15 > 0:17:17How did your love of cooking come about?
0:17:17 > 0:17:20When I first got married, I really couldn't cook.
0:17:20 > 0:17:25So I used to be on the phone every night, "How do you make this, Mum?"
0:17:25 > 0:17:28And I had to pretend that I knew what I was doing.
0:17:28 > 0:17:31So, you didn't tell him that actually you'd never cooked?
0:17:31 > 0:17:34- Well, he did know.- Because your phone bill was going up.
0:17:34 > 0:17:38Now, I'm just going to chop some spinach.
0:17:38 > 0:17:42Tasnim is also chopping some spring onions and coriander.
0:17:42 > 0:17:45Right. So, all these vegetables are just mixed in together.
0:17:45 > 0:17:48You have to balance the salt with the chillies,
0:17:48 > 0:17:51otherwise you get it catching at the back of your throat.
0:17:53 > 0:17:58You want to have the batter so it just sort of drops off the spoon into the hot oil.
0:18:04 > 0:18:05So, how long will it take to cook?
0:18:05 > 0:18:07About three to four minutes.
0:18:07 > 0:18:11Once they're a nice golden brown colour,
0:18:11 > 0:18:15you want to take them out and not let them get too dark.
0:18:22 > 0:18:23Right, here goes.
0:18:24 > 0:18:27- Lovely and crispy.- Mmm!
0:18:27 > 0:18:29That's fantastic.
0:18:29 > 0:18:32I have never in my life seen them made.
0:18:32 > 0:18:35I've seen them in delicatessens and occasionally bought them,
0:18:35 > 0:18:38and they've always been distinctly soggy. And chewy.
0:18:38 > 0:18:43- And this is crisp and fresh. I'm so gonna have to add this to my recipe collection.- Mmm.
0:18:43 > 0:18:45It's fantastic. Thank you so much.
0:18:46 > 0:18:49I've been really inspired by my visit to Scotland,
0:18:49 > 0:18:53so much so, that the final dish I want to show Wendy is a Punjabi variation
0:18:53 > 0:18:57on the traditional Scottish dessert cranachan.
0:18:57 > 0:19:00I hope you have a sweet tooth, cos our last dish is pudding.
0:19:00 > 0:19:03- Oh, lovely. Pudding time. - I love sweets, yeah.
0:19:03 > 0:19:08- Doesn't that look gorgeous? - Does it look familiar? Because it's actually a Punjabi cranachan.
0:19:08 > 0:19:11- Oh!- There's no way I could teach you cranachan.- A lovely combination.
0:19:11 > 0:19:15I was inspired cos cranachan has all the elements we love in a dessert.
0:19:15 > 0:19:19- It's creamy and milky, and Punjabis love whisky. They love whisky. - I never knew that.
0:19:19 > 0:19:22- So it was such a natural kind of... - Yes.- ..thought process for me.
0:19:22 > 0:19:24So this is my version.
0:19:24 > 0:19:29First, I'm going to dissolve one and a half teaspoons of cornflour in a little milk.
0:19:29 > 0:19:31Then I am pouring the rest of the milk into a pan.
0:19:31 > 0:19:36Punjabis use a lot of nuts in their desserts, so I'm adding ground almonds.
0:19:38 > 0:19:41- That's ready.- OK. Just pop it in there.- Yes, please.
0:19:41 > 0:19:43Whilst that's coming to the boil,
0:19:43 > 0:19:45I'm getting Wendy to separate three egg yolks.
0:19:45 > 0:19:50- You're doing a good job on pronouncing it...- Cranachan. - It's cranac-hun.- Cranachan.
0:19:50 > 0:19:54- But you're pretty good at that, yes. You're...- Perhaps. So, you say cranac-hun?- Yes. Yes.
0:19:54 > 0:20:01I'm adding six tablespoons of sugar to the egg yolks and getting Wendy to whisk them together.
0:20:01 > 0:20:04- Thank you.- You know the drill. - Mm-hmm.
0:20:16 > 0:20:19Thank you. Do you want to take that over?
0:20:19 > 0:20:21Oh, thanks for that.
0:20:21 > 0:20:26Listen, I cannot afford to curdle my eggs, burn my yolks,
0:20:26 > 0:20:30or do anything wrong with you in this dish because there is no fooling you.
0:20:30 > 0:20:34We end up with two street creds on the line here over this, you know that.
0:20:34 > 0:20:38There's a Scottish culture. There's a Punjabi culture. Cannot let them down.
0:20:38 > 0:20:43Next, I'm going to puree 50 grams of brambles with a little sugar and lemon.
0:20:47 > 0:20:50Whilst the almond mixture from the pan is left to cool,
0:20:50 > 0:20:54I'm getting Wendy to toast 35 grams of porridge oats.
0:20:54 > 0:20:57The oats, you know they have lovely oils that they release.
0:20:57 > 0:21:02- Mmm.- So, you just get this lovely scent. Once the scent comes out you know that actually...
0:21:02 > 0:21:08- It's done.- Exactly. - Next, I'm going to whip 200ml of double cream until soft peaks form,
0:21:08 > 0:21:12whilst Wendy folds the cooled oats into the almond mixture.
0:21:16 > 0:21:20Put the cream in, and then, we do the Scottish bit, which is the whisky.
0:21:22 > 0:21:25- What do you think?- It's going in, the whole thing?- I'm not driving.
0:21:25 > 0:21:28- Neither am I.- OK. This dessert was made for...
0:21:28 > 0:21:31- The water of life, you know, that's what they call it.- Whisky?
0:21:31 > 0:21:33Uisge beatha, the water of life.
0:21:41 > 0:21:43Wow! It's a wonderful colour.
0:21:43 > 0:21:46- It's Punjabi Scotland in a bowl. - Mm-mm. Yeah!
0:21:55 > 0:21:59Oh, that's very good. I love it with the brambles.
0:21:59 > 0:22:02- Mmm.- Traditionally it was done with raspberries. Brambles are lovely.
0:22:02 > 0:22:06- I'd put more whisky in.- Mm-hmm? Ha-ha-ha-ha!
0:22:09 > 0:22:14It's the opening day of Gardening Scotland, the biggest horticultural show north of the border.
0:22:14 > 0:22:21Today, Wendy's going to demonstrate how to cook three dishes to an audience of well over 100 people.
0:22:21 > 0:22:26The people that come and watch the demonstration today will be expecting hopefully not the usual,
0:22:26 > 0:22:28cos there is no usual, I change it all the time.
0:22:28 > 0:22:33But they'll be astounded when they realise what they're in for this morning.
0:22:33 > 0:22:37Demonstrating food is nothing new to Wendy, but for the first time
0:22:37 > 0:22:42she's going to try and prepare three Punjabi dishes in just one hour.
0:22:42 > 0:22:47A real challenge considering that just a week ago, she had never cooked Indian food before.
0:22:47 > 0:22:52You always have a flutter and I think it's good to have butterflies otherwise you're too laid back.
0:22:52 > 0:22:54So I mean that's part of doing a cookery show.
0:22:54 > 0:22:59But then the added excitement of having someone else's recipes.
0:23:00 > 0:23:03I've come along to lend my moral support.
0:23:03 > 0:23:06To succeed, Wendy will need to be ultra-prepared.
0:23:07 > 0:23:10- Good morning!- Hello.
0:23:10 > 0:23:11- Hi.- Hi.- How's it going?
0:23:11 > 0:23:13- I'm getting there.- Yes?
0:23:13 > 0:23:18- In fact, I think I'm pretty organised. I hope.- You're cooking everything fresh, aren't you?
0:23:18 > 0:23:21- There's no here's one I made earlier.- No. Everything's fresh.
0:23:21 > 0:23:26- The pressure is on.- Yes, I know. - So you're gonna cook everything from scratch, in one hour?- Yes.
0:23:26 > 0:23:31- I'm so looking forward to this. - I can't let you down here.- No, you won't. I know you won't.
0:23:32 > 0:23:37As the minutes tick down to the start of the demonstration, the hall fills up to capacity.
0:23:39 > 0:23:43Good morning, everybody. Welcome to Gardening Scotland. And I'm going to start with the...
0:23:43 > 0:23:47Wendy decides to kick off with the easiest dish, cranachan.
0:23:49 > 0:23:55Put your own version of cranachan to one side and follow this one, it's very good.
0:23:55 > 0:23:59In my bowl here, I'm going to pop three egg yolks.
0:23:59 > 0:24:02Ground almonds are going into my milk.
0:24:02 > 0:24:05Pour this straight over, whisking all the time.
0:24:05 > 0:24:1115 minutes have gone by and Wendy has now got two dishes on the go - the cranachan and the tarka dal.
0:24:11 > 0:24:14- But things aren't going according to plan.- There you go.
0:24:14 > 0:24:21Now these should be sizzling, and they're not really sizzling, so we'll just up this a little bit.
0:24:21 > 0:24:25Adding to the pressure, Wendy's every move is being watched.
0:24:25 > 0:24:28There's no place to hide in this kitchen.
0:24:28 > 0:24:33Being inspected in the front row. Ha-ha-ha-ha! Now, this is beginning to do what it was meant to do.
0:24:33 > 0:24:40I've got green chilli peppers and I'm spearing them, which is a new one on me...
0:24:40 > 0:24:43Wendy's doing brilliantly, but she's a little bit nervous.
0:24:43 > 0:24:46It's a difficult thing to do, demos, and I'm a little bit concerned
0:24:46 > 0:24:50that she doesn't do the whole thing in the hour. We're halfway through,
0:24:50 > 0:24:53and we haven't started the chicken. So I'm a little bit concerned.
0:24:53 > 0:24:58Wendy's now juggling three dishes, as she starts on the chicken and spinach.
0:24:58 > 0:25:01You're even getting some of your five a day as well.
0:25:01 > 0:25:05With the minutes ticking by, Wendy makes her first big mistake.
0:25:05 > 0:25:10I've got some free range organic chicken here and I'm going to cut it in nice bite-sized pieces.
0:25:10 > 0:25:14It's easier for you and it cooks much more quickly.
0:25:14 > 0:25:19So pop this in here and let's get this chicken cooking.
0:25:19 > 0:25:22Pureed a little bit, so we end up with a slightly pureed mix...
0:25:22 > 0:25:24So we're about 15 minutes left.
0:25:24 > 0:25:29She's doing really well time-wise now but I think what she hasn't realised is we cook the chicken
0:25:29 > 0:25:32in big joints in the kitchen so the masala cooked with the chicken
0:25:32 > 0:25:35and it cooked to a really beautiful soft, smooth curry.
0:25:35 > 0:25:38But she's used bite-sized chicken pieces, which cook
0:25:38 > 0:25:41in a fraction of the time. The masala's not going to cook.
0:25:41 > 0:25:43We'll see how it goes.
0:25:43 > 0:25:47And now we're going to add this lovely sauce,
0:25:47 > 0:25:51- the tarka.- It looks as if Wendy might get all the dishes done
0:25:51 > 0:25:56in time, but as she tastes the dal for the first time, doubt sets in.
0:25:56 > 0:25:59Do you want to have a little taste?
0:25:59 > 0:26:03See if you think it needs a little more of something or something else.
0:26:03 > 0:26:05- Have you seasoned?- Yeah.
0:26:05 > 0:26:08Um... I haven't added the salt. That's what it is.
0:26:08 > 0:26:10- OK.- I haven't added the salt. I did bring salt.
0:26:10 > 0:26:14- Ha-ha!- So we'll split the difference.- I thought I was doing quite well there.
0:26:14 > 0:26:18- Could do with a bit more cooking.- A bit more cooking.- Do you have time?
0:26:18 > 0:26:21Yes, that's fine, cos I've got my cranachan to finish.
0:26:21 > 0:26:25Time's nearly up and she starts serving.
0:26:25 > 0:26:32We're coming up to the end soon. We have our tarka dal ready. Our chicken dish is just reducing down.
0:26:36 > 0:26:39Let's put in this spinach now.
0:26:39 > 0:26:42Wendy is giving every last minute for the chicken dish to cook
0:26:42 > 0:26:46and in a few moments, we'll find out whether she's pulled it off.
0:26:46 > 0:26:50So, we have got here our lovely tarka dal.
0:26:50 > 0:26:53It really is delicious and there's lots for you to taste.
0:26:53 > 0:26:58That's just going to cook out for a couple of minutes, and then we're totally done and ready.
0:26:58 > 0:27:03Now that is one hour, and you've got all these lovely ingredients all cooked,
0:27:03 > 0:27:08nothing prepared beforehand, and enough to serve a meal for four.
0:27:12 > 0:27:17- Thanks, everyone.- Time's up, and the audience obviously approved of her presentation.
0:27:17 > 0:27:19But how will the food go down?
0:27:19 > 0:27:24- Do you do that kind of cookery yourself? - Mine doesn't taste half as nice.
0:27:24 > 0:27:27Oh, I don't believe that for a minute.
0:27:27 > 0:27:29Tasty. Tasty.
0:27:30 > 0:27:34This is lovely. I do one like this at home, but it's nothing like this.
0:27:36 > 0:27:41- The chicken with the spinach is brilliant.- Very good. Could have done with a little bit more.
0:27:43 > 0:27:46I like the almonds and the texture. That's nice.
0:27:46 > 0:27:49Oh, that's delicious. That really is good.
0:27:49 > 0:27:50I've learned quite a lot today.
0:27:50 > 0:27:52I was so nervous for you.
0:27:52 > 0:27:55Ah, how do you feel?
0:27:55 > 0:27:57Oh, I just wanted it to go well, you know?
0:27:57 > 0:28:00- You were a great teacher.- Oh, no...
0:28:00 > 0:28:03And I really enjoyed it. And I think the audience enjoyed it, too.
0:28:03 > 0:28:07I was in the crowd and everyone was listening to every word you said.
0:28:07 > 0:28:09You really had their interest.
0:28:09 > 0:28:13Well, you taught me all that and... And it's lovely. It worked.
0:28:13 > 0:28:18It was an incredibly tough challenge and Wendy pulled it off in style.
0:28:18 > 0:28:20I am very proud of her.
0:28:20 > 0:28:25I've had such a good time. I actually feel on...on a sort of, you know, emotional...
0:28:25 > 0:28:27You know, "Ah, it's over...!"
0:28:31 > 0:28:34For all the recipes on the series, as well as an exclusive video recipe
0:28:34 > 0:28:37from today's expert Tony Singh, go to...
0:28:56 > 0:28:58Subtitles by Red Bee Media Ltd