0:00:03 > 0:00:06Sometimes there's no place like home, and few things are more
0:00:06 > 0:00:09comforting and delicious than real home cooking.
0:00:10 > 0:00:13Living in this beautiful country with great produce
0:00:13 > 0:00:18right on our doorstep, we really are spoilt for choice.
0:00:18 > 0:00:21So, in this series, I'm inviting you into my kitchen to share with you
0:00:21 > 0:00:23some of my tasty home-cooked treats.
0:00:25 > 0:00:29The dishes I turn to whether entertaining friends and family
0:00:29 > 0:00:30or just relaxing on my own.
0:00:50 > 0:00:53Home for me is the Hampshire countryside.
0:00:54 > 0:00:59Here and in Yorkshire growing up, I've been surrounded by great food.
0:00:59 > 0:01:02And whilst living out here means I can escape the pressures
0:01:02 > 0:01:03of a busy working kitchen,
0:01:03 > 0:01:08finding the time to cook something for myself when I get home is,
0:01:08 > 0:01:10for like many people, not easy.
0:01:12 > 0:01:14So, I suppose the whole thing about midweek suppers
0:01:14 > 0:01:16is you want something quick, something nutritious,
0:01:16 > 0:01:19but above all else, something really tasty.
0:01:19 > 0:01:21Things like chicken, sausages,
0:01:21 > 0:01:23and I'm going to show you some of my favourites.
0:01:27 > 0:01:31And I've got a stack of home cooked, mid-week meals up my sleeve that
0:01:31 > 0:01:35are just the thing for anybody short of a bit of time and inspiration.
0:01:37 > 0:01:40I'll share with you some great cheats to creating fabulous
0:01:40 > 0:01:42meals in no time at all.
0:01:42 > 0:01:45I'm going to cheat. Bought in mashed potato.
0:01:47 > 0:01:49And I'll be finding out how our ancestors'
0:01:49 > 0:01:52midweek suppers weren't always what they seemed.
0:01:55 > 0:01:57And ready-made ingredients might save you
0:01:57 > 0:02:01a bit of time in the kitchen, but if you want to make a midweek meal
0:02:01 > 0:02:04to remember, some things you just can't skimp on.
0:02:05 > 0:02:07You just know that it is going to taste great.
0:02:11 > 0:02:15A little bit of creativity in your kitchen can transform mundane meals
0:02:15 > 0:02:20into dishes as varied, exciting and tasty as any weekend treat.
0:02:20 > 0:02:24But let's kick off with a meal I remember from when I was a kid.
0:02:24 > 0:02:28Now this dish has to be the ultimate midweek supper.
0:02:28 > 0:02:31It's a toad in the hole with my mum's gravy.
0:02:31 > 0:02:33Surprisingly simple and incredibly cheap,
0:02:33 > 0:02:37a toad in the hole with a rich onion gravy is something
0:02:37 > 0:02:41I think should feature on everybody's culinary repertoire.
0:02:41 > 0:02:45It really epitomises everything that my family are all about, really.
0:02:45 > 0:02:47We were pig farmers so we had great pork.
0:02:47 > 0:02:50My grandmother's recipe for her Yorkshire pudding,
0:02:50 > 0:02:51and my mother's recipe for her gravy
0:02:51 > 0:02:54and it is gravy, it's none of that fancy jus.
0:02:54 > 0:02:57The first thing we're going to do is make the Yorkshire pudding
0:02:57 > 0:02:58and get this tin in the oven.
0:02:58 > 0:03:01I use dripping, or lard.
0:03:01 > 0:03:05Lard may have fallen out of favour of late
0:03:05 > 0:03:07but, for me, taste is king.
0:03:07 > 0:03:09You simply can't beat it.
0:03:09 > 0:03:11Do NOT use oil!
0:03:11 > 0:03:13Hot oven.
0:03:14 > 0:03:16The Yorkshire pudding batter itself,
0:03:16 > 0:03:20we start off with a mixture of 8oz of plain flour.
0:03:21 > 0:03:23I'm going to throw in the eggs,
0:03:23 > 0:03:27eight eggs, 8oz of flour to a pint of milk.
0:03:31 > 0:03:35This is where this dish is sort of perfect for a midweek supper
0:03:35 > 0:03:39because you do need to leave this to rest in the fridge beforehand.
0:03:40 > 0:03:43This is a Yorkshire pudding recipe straight from Yorkshire itself.
0:03:43 > 0:03:47My granny used to prepare her batter a day in advance
0:03:47 > 0:03:50and, believe me, it makes such a difference.
0:03:51 > 0:03:55The longer it's in the fridge the better it is because of this next bit.
0:03:55 > 0:03:57The minute you mix flour with eggs, or milk,
0:03:57 > 0:03:59it does need chance to relax.
0:03:59 > 0:04:02It's a little bit like making pancakes,
0:04:02 > 0:04:04it toughens up the gluten in the flour
0:04:04 > 0:04:07and that's why I always make this by hand.
0:04:07 > 0:04:10Then I'm going to add a touch of mustard.
0:04:10 > 0:04:13It's entirely up to you how much mustard you want to put in.
0:04:13 > 0:04:16I'm just going to add a little bit of grain mustard, no more.
0:04:17 > 0:04:19Mix this together.
0:04:20 > 0:04:24Then the milk, always, always in my house
0:04:24 > 0:04:26and in my mother's house,
0:04:26 > 0:04:29and in my grandmother's house, it was full fat milk.
0:04:29 > 0:04:33There is no such thing as semi-skimmed. It's full fat.
0:04:33 > 0:04:36Southerners drink semi-skimmed.
0:04:36 > 0:04:38Throw the milk in.
0:04:38 > 0:04:41The whole lot, like that.
0:04:41 > 0:04:43A good pinch of salt.
0:04:46 > 0:04:48Then pop this in the fridge.
0:04:48 > 0:04:51This is where you need to leave it for at least a few hours.
0:04:51 > 0:04:54I like to leave it overnight, wherever possible,
0:04:54 > 0:04:57but we end up with this mixture
0:04:57 > 0:04:59which has just been left nicely.
0:05:01 > 0:05:03Toad in the hole is a simple recipe
0:05:03 > 0:05:06but there's nothing wrong with some attention to detail.
0:05:06 > 0:05:10If there's one thing that nobody in my family would dare to skimp on
0:05:10 > 0:05:12it was the sausages.
0:05:12 > 0:05:16That's where my, really, love affair with food stems from, I suppose.
0:05:16 > 0:05:21Watching my grandmother and my auntie battling it out in the kitchen.
0:05:21 > 0:05:22It was like clash of the titans, really,
0:05:22 > 0:05:24the two of them arguing in the kitchen
0:05:24 > 0:05:27but they just used to produce the most amazing food.
0:05:28 > 0:05:31I'm not cooking the sausages all the way through.
0:05:31 > 0:05:32Browning them seals in the flavour
0:05:32 > 0:05:37and ensures this midweek supper will look as good as it tastes.
0:05:37 > 0:05:40Hopefully now our tin should be hot enough.
0:05:40 > 0:05:42Straight out.
0:05:44 > 0:05:47Pour off any little excess dripping than we need.
0:05:49 > 0:05:52- Throw the sausages in. - SIZZLING
0:05:52 > 0:05:54That's the noise that you need.
0:05:57 > 0:05:59Batter in.
0:05:59 > 0:06:03The batter should make that fizzing noise as it hits the tray.
0:06:03 > 0:06:06Then straight back into a hot oven that
0:06:06 > 0:06:10takes about a good 30 to 40 minutes to cook all the way through.
0:06:11 > 0:06:15Whatever you do, do not open this oven for at least half an hour
0:06:15 > 0:06:17until they're ready.
0:06:19 > 0:06:21Right now we can get on making my mum's onion gravy.
0:06:21 > 0:06:26Sliced two onions and brown them off in your spare dripping.
0:06:26 > 0:06:28There is a real art to making proper gravy.
0:06:28 > 0:06:30It's all about layers of flavour.
0:06:30 > 0:06:34My mum has a real knack of knowing just what to combine to make
0:06:34 > 0:06:36the most of what's in her kitchen cupboard.
0:06:36 > 0:06:40Remember, this is my mother's old recipe.
0:06:40 > 0:06:43There's no fancy reduction sauces in here.
0:06:43 > 0:06:44I'm going to use some of this.
0:06:45 > 0:06:47Gravy granules.
0:06:49 > 0:06:52Get that mixing. So 250mls.
0:06:54 > 0:06:58Cold water, deglaze it with a little bit of red wine or white wine.
0:07:03 > 0:07:06Off-the-shelf beef stock like this simply didn't exist
0:07:06 > 0:07:07when I was a kid.
0:07:07 > 0:07:12But it has a great flavour and now my mum uses it as much as I do.
0:07:12 > 0:07:15There's one ingredient that really,
0:07:15 > 0:07:18I'm not a great fan of this, particularly on toast,
0:07:18 > 0:07:20but in this it really does work.
0:07:22 > 0:07:24We just add a good tablespoon
0:07:24 > 0:07:26and then, finally, we can turn the heat down
0:07:26 > 0:07:28and add our gravy granules.
0:07:28 > 0:07:30If there are chefs watching this,
0:07:30 > 0:07:32this is home cooking. All right?
0:07:34 > 0:07:37Now we just gently bring this to the boil.
0:07:37 > 0:07:40Not too much otherwise it'll go lumpy.
0:07:40 > 0:07:43Then what I think really finishes this off...
0:07:45 > 0:07:47..is butter.
0:07:48 > 0:07:51A knob of butter gives the gravy a lovely shine and, of course,
0:07:51 > 0:07:53makes it taste fantastic.
0:07:59 > 0:08:00It's pretty good that.
0:08:03 > 0:08:06Now you can serve whatever veg you want with it, really, but...
0:08:06 > 0:08:08Frozen peas...
0:08:09 > 0:08:11..you can't beat them.
0:08:11 > 0:08:12Boiling salted water...
0:08:14 > 0:08:17No more than about 30 seconds to a minute,
0:08:17 > 0:08:21otherwise they end up like dried little bullets.
0:08:21 > 0:08:24The sauce is nearly there.
0:08:24 > 0:08:27The Yorkshire pudding is looking pretty good.
0:08:27 > 0:08:30The idea of this is really, after 30 minutes
0:08:30 > 0:08:33just to open the oven door for only for about ten seconds
0:08:33 > 0:08:35and then close it and cook it for a further ten minutes.
0:08:35 > 0:08:38That way you will let steam evaporate out of the oven.
0:08:38 > 0:08:40Too much steam will actually cause the pudding
0:08:40 > 0:08:42to collapse in on itself.
0:08:47 > 0:08:49We're going to drain these off.
0:08:53 > 0:08:56Really with peas, frozen peas, you just want to show them
0:08:56 > 0:08:58the heat, really.
0:08:58 > 0:09:02Not allow them to cook too much otherwise they go dried and wrinkly.
0:09:02 > 0:09:04A little bit of butter.
0:09:06 > 0:09:08In the end just give it a nice glaze.
0:09:08 > 0:09:10The sauce is ready.
0:09:11 > 0:09:14So to my gran's fabulous toad in the hole.
0:09:14 > 0:09:17This is, I think, how Yorkshire puddings should be.
0:09:17 > 0:09:21It should be crispy on the outside but soft in the middle.
0:09:21 > 0:09:23Purists would say it's got to be crispy all the way through
0:09:23 > 0:09:25but I disagree with that.
0:09:25 > 0:09:27I think it needs to be almost like cakey in the centre
0:09:27 > 0:09:30and then we've got our lovely buttered peas.
0:09:35 > 0:09:40Finally, we've got, of course, mum's proper gravy.
0:09:40 > 0:09:42We've got to taste it, haven't we, really?
0:09:48 > 0:09:50You can't beat it.
0:09:50 > 0:09:53It really is the perfect midweek supper.
0:09:54 > 0:09:57It's rich, it's comforting.
0:09:57 > 0:09:58Kids will love it.
0:09:58 > 0:10:01Adults will love it.
0:10:01 > 0:10:04I just need to practise that gravy a bit more.
0:10:08 > 0:10:11I think a simple, straightforward meal like toad in the hole
0:10:11 > 0:10:14is perfect for those of us in a rush.
0:10:14 > 0:10:16But having less time on your hands doesn't mean you should
0:10:16 > 0:10:20skimp on the quality of your ingredients.
0:10:23 > 0:10:26I'm constantly amazed by the fresh award-winning meat,
0:10:26 > 0:10:30veg and fruit, all available only miles from my home.
0:10:35 > 0:10:38With almost 700 miles of rivers, countless lakes
0:10:38 > 0:10:40and exceptional water conditions,
0:10:40 > 0:10:44there can be few places better than my home county of Hampshire
0:10:44 > 0:10:48for farming my favourite freshwater fish - trout.
0:10:48 > 0:10:52Just 20 minutes up the road from me, father and son team,
0:10:52 > 0:10:56Anthony and Nick Gay have been rearing this underrated fish for years.
0:10:56 > 0:11:01We've been farming here since 1978, about 35 years now.
0:11:03 > 0:11:07On the farm we have about 300,000 fish at this time of year.
0:11:07 > 0:11:12The average size of fish on the farm would be about 200g,
0:11:12 > 0:11:16ready to hit table size, which is 450g.
0:11:17 > 0:11:21One of the great things about rainbow trout is it's an oily fish
0:11:21 > 0:11:25and therefore it contains a lot of what is known as Omega 3.
0:11:25 > 0:11:28It's also very low in fat.
0:11:28 > 0:11:30It's got a third less fat in it than salmon
0:11:30 > 0:11:34and it's basically a very versatile ingredient
0:11:34 > 0:11:37and very easy to cook with.
0:11:40 > 0:11:43The key to raising great tasting fish is a constant flow
0:11:43 > 0:11:46of superb mineral rich water.
0:11:46 > 0:11:49The water percolates through the chalk
0:11:49 > 0:11:54which acts as a fantastic filter, bubbles up out of springs.
0:11:54 > 0:11:58As you can see, the clarity of the water is just fantastic.
0:11:59 > 0:12:04The water flows through the ponds, it is all very well oxygenated.
0:12:04 > 0:12:08It takes about 45 minutes to flow through these ponds here.
0:12:08 > 0:12:10It circulates really quickly.
0:12:10 > 0:12:12The fish absolutely love it
0:12:12 > 0:12:17because their natural instinct is to swim against the flow.
0:12:17 > 0:12:21This is actually a pretty natural way to grow fish.
0:12:24 > 0:12:27But water quality isn't the only factor that dictates how good
0:12:27 > 0:12:29the final product will be.
0:12:30 > 0:12:34Feeding of the fish is the most important aspect on the farm.
0:12:34 > 0:12:38We have always taken the approach to use top quality fish food
0:12:38 > 0:12:41because we think that produces top quality fish.
0:12:41 > 0:12:46The most important thing is to make sure you're feeding the right
0:12:46 > 0:12:49amount of food to each pond, each day.
0:12:49 > 0:12:53That is determined by a number of factors such as water temperature,
0:12:53 > 0:12:57size of fish and time of year.
0:13:01 > 0:13:04After months of careful monitoring and attention,
0:13:04 > 0:13:06the fish are ready to be harvested.
0:13:06 > 0:13:08You'd think it would be a slippery job
0:13:08 > 0:13:12but here at Franklyns not one fish will slip through the net.
0:13:18 > 0:13:21We net them up, bring the fish down to this corner here.
0:13:24 > 0:13:27We then lift a dip net of fish up into the tub
0:13:27 > 0:13:30and we'll sort them by hand.
0:13:30 > 0:13:35We are checking the size of the fish as we grade.
0:13:36 > 0:13:40Like with all customers, whether it be a stocking or table market,
0:13:40 > 0:13:43everyone wants a certain size fish.
0:13:43 > 0:13:46We'll check the size and then we'll also check
0:13:46 > 0:13:49it's got all its fins
0:13:49 > 0:13:53and just looks a nice fish, like there's nothing wrong with it.
0:13:53 > 0:13:56No-one likes to see an ugly fish.
0:13:56 > 0:13:59We've got to make sure that they're all in pristine condition.
0:14:02 > 0:14:05This is why this form of hand grading is very good
0:14:05 > 0:14:09because we get to check each fish individually.
0:14:09 > 0:14:12Most of the ones that we're chucking back now are because they're too small.
0:14:13 > 0:14:16When the Gay family get together
0:14:16 > 0:14:19there's normally only one thing on their menu.
0:14:19 > 0:14:21You've guessed it - trout.
0:14:21 > 0:14:22Wow!
0:14:22 > 0:14:26We like to think we produce some of the best trout in the country.
0:14:26 > 0:14:28It's pretty good.
0:14:31 > 0:14:33'And when you eat, sleep and breathe trout, you don't
0:14:33 > 0:14:37'need reminding that fish like these make a versatile and tasty meal
0:14:37 > 0:14:39'that we should all eat more often.'
0:14:41 > 0:14:43That's really hot!
0:14:43 > 0:14:44LAUGHTER
0:14:46 > 0:14:48'For a midweek meal, fish like these are perfect
0:14:48 > 0:14:50'and can be so easy to prepare.
0:14:53 > 0:14:55'And to be ready for a visit from Nick
0:14:55 > 0:14:59'and Anthony, I'm firing up my wood-fired oven so I can roast
0:14:59 > 0:15:00'one of their gorgeous trout
0:15:00 > 0:15:03'and serve it with a classic salsa verde.
0:15:07 > 0:15:09'Nick and Anthony have brought me
0:15:09 > 0:15:13'the perfect prime specimen ready to throw straight in the oven.
0:15:13 > 0:15:17'All I need to do is dress it and that's where the salsa comes in.
0:15:17 > 0:15:20'I'm going to make it with a selection of green herbs,
0:15:20 > 0:15:23'anchovies, mustard and onion.'
0:15:23 > 0:15:26And to get this on, I'm going to then chop up my onion
0:15:26 > 0:15:31and really dice this up quite small, first of all.
0:15:31 > 0:15:33You can do this in the pestle and mortar
0:15:33 > 0:15:36but I'm going to speed things up and use a little blender here.
0:15:36 > 0:15:38So why fish for you?
0:15:38 > 0:15:41Is it something that you've always been into, farming...
0:15:41 > 0:15:43How did you end up with a farm like that?
0:15:43 > 0:15:49My father started the farm back in 1978 and about 20 years ago
0:15:49 > 0:15:51he had a terrible accident and never recovered
0:15:51 > 0:15:53and I had to get involved in the farm.
0:15:53 > 0:15:56- Cos you were working in London at the time.- That's right.
0:15:56 > 0:15:58Knew nothing about trout farming, nothing.
0:15:58 > 0:16:00- I knew the front and the tail.- Right.
0:16:00 > 0:16:02- So it was a steep learning curve for you?- Oh, very.
0:16:02 > 0:16:06We were very lucky, we had some super people working on the farm
0:16:06 > 0:16:08that helped me and then Nick joined.
0:16:08 > 0:16:10Now it's quite interesting that I saw you...
0:16:10 > 0:16:12You're hand-grading them as well.
0:16:12 > 0:16:17No-one wants to have an ugly fish on their plate, so we think...
0:16:17 > 0:16:19Unless it's a monkfish or something like that, yeah?
0:16:20 > 0:16:26So how long would it take to produce a fish like that in terms of time?
0:16:26 > 0:16:29- We buy them in at 30g.- Right.
0:16:29 > 0:16:31For a fish that size,
0:16:31 > 0:16:35that's probably been on the farm just over a year or so.
0:16:35 > 0:16:39'For a big fish like this, we're going to need a lot of salsa.'
0:16:39 > 0:16:42Now I'm just going to show you what I've got here.
0:16:42 > 0:16:44We've got some shallots, we've got a bit of mustard, we've got
0:16:44 > 0:16:47some anchovy, and those three ingredients are really
0:16:47 > 0:16:50the key to this and then lots and lots of herbs,
0:16:50 > 0:16:53and I like to use mint, I like to use dill,
0:16:53 > 0:16:56tarragon is a fantastic flavour with trout as well.
0:16:56 > 0:16:59We've got some basil, parsley and, of course, watercress.
0:17:00 > 0:17:04'There's no real set recipe for something like this salsa verde.
0:17:04 > 0:17:07'It's simple - mix and match the herbs to suit your taste.
0:17:09 > 0:17:10'Add a pinch of salt and pepper.
0:17:12 > 0:17:15'A bit of olive oil helps blend it all together.
0:17:16 > 0:17:19'And, for me, a splash of lemon juice and a few capers
0:17:19 > 0:17:22'really complements the mix of flavours at play here.'
0:17:25 > 0:17:28And then you end up with this lovely little paste really which
0:17:28 > 0:17:32ends up as a nice little sauce that we can use to go into our fish.
0:17:32 > 0:17:37We've got some precooked new potatoes here and then what
0:17:37 > 0:17:39we do is just make a few indentations
0:17:39 > 0:17:42in the top with a knife like that.
0:17:45 > 0:17:46And then takes some of this...
0:17:48 > 0:17:53..salsa verde, some of this salsa just in the cavity there,
0:17:53 > 0:17:55not too much, because I'm going to use predominantly
0:17:55 > 0:17:58most of it as a nice little sauce to go with it and then
0:17:58 > 0:18:01we're going to take our fish over to our tray.
0:18:03 > 0:18:05Good amount of lemon as well.
0:18:11 > 0:18:16You just put plenty of oil on the top, a good amount of salt
0:18:16 > 0:18:18and then some black pepper.
0:18:19 > 0:18:24Finally, what we do is just take the remaining stalks really from
0:18:24 > 0:18:27these, stuff them in the cavity like that.
0:18:27 > 0:18:29'And that's all there is to it.
0:18:29 > 0:18:31'With the fish stuffed and the oven now up to temperature,
0:18:31 > 0:18:34'all that remains to do is throw it in.'
0:18:34 > 0:18:36There you go, guys.
0:18:36 > 0:18:39I like my gadgets, this is mine - pizza oven. It is fantastic.
0:18:39 > 0:18:43The key to it is, though, preheating it.
0:18:43 > 0:18:44'After a day at work, you don't want
0:18:44 > 0:18:47'to hang around waiting for meals to cook.
0:18:47 > 0:18:49'Preheat your oven at home to 210 degrees
0:18:49 > 0:18:53'and even a fish this big will be done in 20 minutes tops.'
0:18:53 > 0:18:56The thing about it is, it's like blokes and barbecues.
0:18:56 > 0:18:59When you start it, you just can't go wandering off.
0:18:59 > 0:19:02- You've got to keep an eye on it. - You've got stay here, you know.
0:19:02 > 0:19:04It's all that fire, bloke sort of thing.
0:19:05 > 0:19:08This really is a great way of cooking fish.
0:19:08 > 0:19:11You could have one of these on the farm, you see.
0:19:11 > 0:19:14But it is, cos it keeps you warm in the winter.
0:19:14 > 0:19:18When it's at full heat, it reaches about 500 degrees centigrade,
0:19:18 > 0:19:21it will cook pizza in about 20, 30 seconds.
0:19:21 > 0:19:25'Ideal for midweek suppers, fish really doesn't take long to cook.
0:19:25 > 0:19:28'In an oven this hot, 15 minutes is more than enough,
0:19:28 > 0:19:30'even for a trout this big.'
0:19:30 > 0:19:34- There you go. It's done. - Looks fantastic.
0:19:34 > 0:19:38- That is looking stunning.- It looks pretty good, that, doesn't it?
0:19:38 > 0:19:40- Stunning.- Cooks really quick.
0:19:40 > 0:19:43And then, really, I suppose, the whole thing about this is
0:19:43 > 0:19:48you just dollop a bit of that with it, really, and dive in.
0:19:48 > 0:19:50You'd better lead the way.
0:19:50 > 0:19:51You lead the way, it's your fish -
0:19:51 > 0:19:53all I've done is just put it in the oven.
0:19:56 > 0:19:59That sauce is perfect with trout, I think.
0:19:59 > 0:20:02It's whether you cook it in the oven, whether you poach it -
0:20:02 > 0:20:06I think that sauce is the perfect accompaniment with it.
0:20:06 > 0:20:10- It tastes fantastic.- It's coming off the bone so well as well.
0:20:10 > 0:20:13- Have you ever tried that before?- No. I'm trying it some more, though.
0:20:13 > 0:20:14You're trying it some more,
0:20:14 > 0:20:16but it is one of those classics that works
0:20:16 > 0:20:20- so well with this, but mix and match the herbs.- OK.
0:20:20 > 0:20:24That's tarragon, that's one of the key things to it, and mint -
0:20:24 > 0:20:27both of which are probably two herbs you would never normally put
0:20:27 > 0:20:31with trout, but in combination with everything else, this works.
0:20:31 > 0:20:33If we brought some more trout round,
0:20:33 > 0:20:35you could give us another lesson as well, couldn't you?
0:20:35 > 0:20:38Well, we've now got sunshine as well. Look at that.
0:20:42 > 0:20:45'Cooking food on an open fire is a technique that's barely
0:20:45 > 0:20:48'changed over thousands of years.
0:20:48 > 0:20:50'But look back into our not too distant past
0:20:50 > 0:20:53'and you'll see the recipes for many of our dependable midweek
0:20:53 > 0:20:57'family favourites have evolved from some pretty surprising origins.
0:21:00 > 0:21:03'Up in his Cumbrian home, food historian Ivan Day is cooking
0:21:03 > 0:21:07'one familiar midweek supper with a bit of a twist.'
0:21:07 > 0:21:11When I was a child, my favourite midweek supper dish
0:21:11 > 0:21:14was rice pudding and it's been around for ever.
0:21:14 > 0:21:18We had rice pudding in the Middle Ages and like a lot of English food,
0:21:18 > 0:21:21we make it from something we can't grow here.
0:21:21 > 0:21:25We bought rice in from Italy from the 13th century onwards
0:21:25 > 0:21:28and it features a lot in English cookery books.
0:21:28 > 0:21:29What I'm going to do,
0:21:29 > 0:21:32I'm doing to make a rice pudding with a real difference.
0:21:32 > 0:21:36I'm cooking it in guts, I'm cooking it in sausage skin.
0:21:37 > 0:21:41It's a sort of Tudor joke and when it's finished on the table,
0:21:41 > 0:21:45people will not know whether it's a savoury dish or a sweet dish.
0:21:45 > 0:21:50The person who invented this dish, or at least published
0:21:50 > 0:21:53a recipe for it, was a contemporary of William Shakespeare.
0:21:53 > 0:21:56He was a man called Gervase Markham
0:21:56 > 0:22:01and I've got a really lovely copy of his cookery book here.
0:22:01 > 0:22:03It's called The English Hous-wife,
0:22:03 > 0:22:08was published a year before Shakespeare died in 1615
0:22:08 > 0:22:12and his rice pudding recipe is the one that I'm going to use.
0:22:12 > 0:22:14To get us under way,
0:22:14 > 0:22:17Markham's recipe instructs us to soak the rice in milk
0:22:17 > 0:22:23overnight before boiling it in cream and then leaving it to cool.
0:22:23 > 0:22:26So, I'm going to start off with some rich cream.
0:22:26 > 0:22:31We're told to put six egg yolks in, suet, sugar.
0:22:31 > 0:22:36Puddings have been around in Britain for a very long time.
0:22:36 > 0:22:38The earlier ones were made like this,
0:22:38 > 0:22:41or even sometimes in stomachs, if you think about haggis, which is,
0:22:41 > 0:22:46as Robert Burns said, the chief of the pudding race.
0:22:46 > 0:22:50It wasn't until possibly the 16th century that we started
0:22:50 > 0:22:54cooking them in cloths and then eventually in basins like we do now.
0:22:54 > 0:22:57So these are the very earliest sorts of pudding.
0:22:59 > 0:23:02We're now going to put in some currants, dates,
0:23:02 > 0:23:05and all these ingredients are very pricey,
0:23:05 > 0:23:08so this is the sort of food that you'd have on the table
0:23:08 > 0:23:11of someone who's got some money in the bank,
0:23:11 > 0:23:16a rich merchant or even a courtier, so this isn't everyday food.
0:23:16 > 0:23:20So this is mace, which is the outer husk of the nutmeg,
0:23:20 > 0:23:24and I've got black pepper and a few cloves.
0:23:26 > 0:23:29The rice pudding that we eat now, we've inherited it really,
0:23:29 > 0:23:32and it's the 18th-century version, the Georgian version of the dish,
0:23:32 > 0:23:34with just nutmeg.
0:23:34 > 0:23:37If you go back to the Middle Ages, English food
0:23:37 > 0:23:39was as spicy as Indian food.
0:23:43 > 0:23:46The most important ingredient, other than the rice,
0:23:46 > 0:23:52in this recipe is this stuff which is actually a hog's gut.
0:23:52 > 0:23:55This is actually the intestine of a pig, which is
0:23:55 > 0:23:57what a sausage skin is.
0:23:57 > 0:24:01I'm going to use this thing which is called a sausage forcer,
0:24:01 > 0:24:02it's a kind of syringe.
0:24:02 > 0:24:05We've got enough there for a couple of puddings.
0:24:07 > 0:24:10Then you simply slide the clean pig gut into the nozzle
0:24:10 > 0:24:15of your pudding forcer and - hey, presto! - rice pudding sausages.
0:24:15 > 0:24:18Cut that off - make sure you've got enough
0:24:18 > 0:24:22to tie your pudding with.
0:24:22 > 0:24:24There we go.
0:24:24 > 0:24:27So...two rice puddings.
0:24:27 > 0:24:30Now they've got to be cooked twice.
0:24:30 > 0:24:32The first stage is to boil them.
0:24:34 > 0:24:38A few minutes simmering in boiling water plumps up the sausage.
0:24:38 > 0:24:41Next, they're dried out for 24 hours before they're
0:24:41 > 0:24:43ready for the next age.
0:24:43 > 0:24:48So this is a batch of the puddings I made yesterday and these are perfect
0:24:48 > 0:24:52now for actually cooking either in an oven or in front of the grill.
0:24:52 > 0:24:56However you choose to cook your sausage,
0:24:56 > 0:24:59once they've been browned off, the illusion is complete.
0:24:59 > 0:25:03This is one midweek supper that will keep us all guessing.
0:25:03 > 0:25:06The thing is I've made these and I know what's in them.
0:25:06 > 0:25:12I've smelt them and they smell like sausages, but I'm fooled by it still.
0:25:12 > 0:25:17I still think that when I put this on my plate that it's actually
0:25:17 > 0:25:22going to be a savoury sausage and not a sweet rice pudding.
0:25:24 > 0:25:29It cuts like a sausage, it looks like a sausage, even inside.
0:25:31 > 0:25:33Mmm!
0:25:33 > 0:25:36It's actually really nice. It's incredibly comforting.
0:25:38 > 0:25:42A rice pudding with the addition of the currants,
0:25:42 > 0:25:45the spices and the dates would be a really good idea.
0:25:47 > 0:25:49Mmm!
0:25:49 > 0:25:53It's actually a good joke and a very tasty one too.
0:25:54 > 0:25:58These days, many inventive chefs are perhaps taking a leaf
0:25:58 > 0:26:01out of Markham's book and embracing these historically blurred
0:26:01 > 0:26:04boundaries between sweet and savoury.
0:26:06 > 0:26:10However, just as Ivan's midweek supper might not have been exactly
0:26:10 > 0:26:14what it seems, like any chef, I have a few tricks up my sleeve.
0:26:17 > 0:26:21Even my delicious pork chops with potato croquettes
0:26:21 > 0:26:22have a time-saving twist.
0:26:28 > 0:26:30Now you can see there's a definition of fat to meat.
0:26:30 > 0:26:33It's really important when you're purchasing pork that you want
0:26:33 > 0:26:36a good size decent amount of fat.
0:26:36 > 0:26:39That keeps the meat nice and moist while we grill it.
0:26:39 > 0:26:42Most importantly, you get a really good flavour at the end of it.
0:26:42 > 0:26:45All I'm going to do now is serve it classically with some apple as well
0:26:45 > 0:26:48and just basically pop that under the grill and serve it
0:26:48 > 0:26:51with some almond croquettes and a nice little green salad.
0:26:52 > 0:26:54Taking some normal eating apples -
0:26:54 > 0:26:56you don't need to use Bramleys for this
0:26:56 > 0:26:58cos we're not going to stew them down.
0:26:58 > 0:27:01All you do is throw the apples in the pan.
0:27:01 > 0:27:04Now I actually cook it in the pan under the grill rather
0:27:04 > 0:27:05than on the griddle tray, cos, again,
0:27:05 > 0:27:07it's all to do with that fat.
0:27:07 > 0:27:09You want the fat to come out and sit into the pan
0:27:09 > 0:27:11and continue cooking the other side.
0:27:11 > 0:27:14Meanwhile, you want the fat on the top to be nice and crisp
0:27:14 > 0:27:17and you don't really get that on a griddle tray.
0:27:17 > 0:27:22A pinch of salt, just on the fat side, on the top there.
0:27:22 > 0:27:25This will help it get nice and crisp, nothing else -
0:27:25 > 0:27:28you don't have too put anything else with it, no oil, nothing.
0:27:28 > 0:27:32This sits under a hot grill, but put the tray down quite low
0:27:32 > 0:27:37because we want it to cook just gently for about 10 minutes to allow
0:27:37 > 0:27:40the meat to be cooked underneath, but, most importantly,
0:27:40 > 0:27:42to get the fat crisp on top as well.
0:27:42 > 0:27:45While that's cooking away, I'm going to serve this with some quick
0:27:45 > 0:27:48and easy potato croquettes and a green salad,
0:27:48 > 0:27:50but, first, here's my personal take
0:27:50 > 0:27:52on a delicious French salad dressing.
0:27:54 > 0:27:55An egg yolk in there.
0:27:55 > 0:27:58If you're unsure about raw egg yolks in salad dressings,
0:27:58 > 0:28:01then just take it out, really. It's entirely up to you.
0:28:01 > 0:28:05It just binds the rest of the ingredients together.
0:28:05 > 0:28:08To the egg, I like to add a teaspoon of Dijon mustard
0:28:08 > 0:28:11and, for sweetness, a teaspoon of clear honey.
0:28:11 > 0:28:15And for an appley tang, a splash of cider vinegar.
0:28:15 > 0:28:18Next 150ml of veg oil.
0:28:18 > 0:28:22And it starts to thicken up and this is where you get that
0:28:22 > 0:28:26fantastic idea of that classic sort of French dressing,
0:28:26 > 0:28:30that wonderful thick...that lightly coats your salad leaves.
0:28:30 > 0:28:34I like my dressing to have a crunch, so finely chop a shallot,
0:28:34 > 0:28:37a clove of garlic, then add some mint,
0:28:37 > 0:28:40chopped basil, parsley and thyme.
0:28:43 > 0:28:47And of course a pinch of salt and a few twists of black pepper.
0:28:49 > 0:28:51This one...
0:28:53 > 0:28:54That is fantastic.
0:28:54 > 0:28:57It's a great salad dressing and I'm going to serve that with just
0:28:57 > 0:29:00some nicely dressed salad leaves but also with this.
0:29:00 > 0:29:04We've got our pork chops a-cooking in our oven...
0:29:04 > 0:29:05I'm going to cheat.
0:29:05 > 0:29:08Now, over in France they wouldn't like the sound of this,
0:29:08 > 0:29:10but potato croquettes, really simple -
0:29:10 > 0:29:12use ready-made mashed potato,
0:29:12 > 0:29:14you can buy this out of a packet nowadays.
0:29:14 > 0:29:17And we can just add a little bit of flavouring
0:29:17 > 0:29:19with some chopped parsley.
0:29:19 > 0:29:23Now, instead of the croquettes being flour, egg and breadcrumbs,
0:29:23 > 0:29:25I'm just going to use almonds for this,
0:29:25 > 0:29:28just to change the flavour slightly, but if you wanted to,
0:29:28 > 0:29:33you could just leave it plain and just do flour, egg and breadcrumbs.
0:29:33 > 0:29:35So, some salt and pepper.
0:29:35 > 0:29:36Now, of course, if it's the weekend,
0:29:36 > 0:29:38you would make your own mashed potato,
0:29:38 > 0:29:40baking potatoes, which are fine.
0:29:40 > 0:29:44But as time's precious during the midweek,
0:29:44 > 0:29:45this is a great alternative.
0:29:47 > 0:29:50And then we can get the rest of our ingredients ready,
0:29:50 > 0:29:54which is flour, egg, and then I want some almonds.
0:29:54 > 0:29:57You can just use flaked almonds for this, no need to toast them.
0:29:57 > 0:29:59Just crush them up ever so slightly,
0:29:59 > 0:30:02otherwise they won't stick to our croquettes that well,
0:30:02 > 0:30:05and then, to make your croquettes, all you do, really,
0:30:05 > 0:30:08is mould them up into little balls.
0:30:08 > 0:30:10Try and get them equal size.
0:30:10 > 0:30:12Then we put them in flour, first.
0:30:13 > 0:30:16Dust off the excess flour...
0:30:16 > 0:30:17then in the egg.
0:30:17 > 0:30:18Now, what's great with this,
0:30:18 > 0:30:20if you want to serve it with pork as well,
0:30:20 > 0:30:22you could put blue cheese in the centre of it,
0:30:22 > 0:30:24so when you cut through,
0:30:24 > 0:30:27you end up with this sort of soft centre as well.
0:30:27 > 0:30:29Make sure they're really well-coated in the egg,
0:30:29 > 0:30:30that's the key to this bit.
0:30:30 > 0:30:35Cos you want to make sure that all the almonds stick to this, so...
0:30:38 > 0:30:41..reshape them when they come out.
0:30:41 > 0:30:44When you've made your croquettes, pop them in to a deep-fat fryer
0:30:44 > 0:30:49at 180 degrees Centigrade for 2-3 minutes until golden.
0:30:49 > 0:30:50So, while they're frying,
0:30:50 > 0:30:53we can just dress a few little salad leaves.
0:30:53 > 0:30:57These little gem lettuces are incredibly crunchy.
0:30:57 > 0:31:00If you want to crisp up this little gem lettuce even more,
0:31:00 > 0:31:01ice cold water.
0:31:01 > 0:31:07I like to add a little sweetness, so pop in some delicious salad mache.
0:31:07 > 0:31:10This is lovely stuff. Just looks fantastic as well, when you see it.
0:31:10 > 0:31:12It's wonderful stuff.
0:31:13 > 0:31:14Take these out.
0:31:18 > 0:31:20Season it up with a pinch of salt.
0:31:22 > 0:31:25And then we can just dress our salad leaves.
0:31:25 > 0:31:26Little mix.
0:31:27 > 0:31:31And then, what happens is, while this pork cooks -
0:31:31 > 0:31:34and we haven't turned this over at all, you don't need to.
0:31:34 > 0:31:36If you cook it on a pan like this,
0:31:36 > 0:31:38you'll get all the apples caramelising,
0:31:38 > 0:31:40but also the heat of this will actually cook
0:31:40 > 0:31:44the underside of it as well, so just leave it to cook like that.
0:31:44 > 0:31:47That way, the fat stays lovely and crisp on top.
0:31:49 > 0:31:51And a few of these potato croquettes,
0:31:51 > 0:31:56and then, of course, we've got our lovely dressed green salad.
0:31:58 > 0:32:01This is the great thing - it cooks the pork all the way through
0:32:01 > 0:32:06if you do it on a tray like that. You can't beat it, really.
0:32:06 > 0:32:09And also - I see this so often when you do dinner parties at home,
0:32:09 > 0:32:11and it kind of gets me really annoyed,
0:32:11 > 0:32:13but I daren't say anything to the guests,
0:32:13 > 0:32:15but they trim off all the fat.
0:32:18 > 0:32:20That's the best bit on a pig.
0:32:20 > 0:32:22And if you look at these croquettes -
0:32:22 > 0:32:25look, people will think, if you make these,
0:32:25 > 0:32:29you've been sweating in the kitchen for hours.
0:32:29 > 0:32:32And they're so easy to do, taste so good.
0:32:33 > 0:32:37But my best advice is, just hide the packet.
0:32:39 > 0:32:43I think that's the ultimate quick midweek supper.
0:32:45 > 0:32:49When I like to cook at home, I don't mind cutting a few corners.
0:32:49 > 0:32:52With that mash, I made a delicious accompaniment,
0:32:52 > 0:32:53with the minimum of fuss.
0:32:55 > 0:32:58But sometimes I think shop-bought just won't do.
0:32:59 > 0:33:02Take puff pastry.
0:33:02 > 0:33:05For me, the frozen packets just can't compare with the real thing.
0:33:07 > 0:33:09And the great thing about puff pastry
0:33:09 > 0:33:11is you can prepare it well in advance.
0:33:12 > 0:33:14So, this is rough puff pastry,
0:33:14 > 0:33:17the ingredients of which actually don't change
0:33:17 > 0:33:19between rough puff and normal puff pastry.
0:33:19 > 0:33:22It's how we actually incorporate the butter in to the mixture.
0:33:22 > 0:33:27So, I'm going to use 250g of good quality plain flour.
0:33:27 > 0:33:29In the bowl.
0:33:29 > 0:33:30A good pinch of salt.
0:33:31 > 0:33:34It's really important to use cold butter.
0:33:34 > 0:33:37Cut 250g into large cubes.
0:33:37 > 0:33:39Now, not too small,
0:33:39 > 0:33:42otherwise you're going to end up with sort of shortcrust pastry.
0:33:42 > 0:33:44Add these to the flour.
0:33:44 > 0:33:46Then you'll need some ice cold water,
0:33:46 > 0:33:48otherwise you'll melt the butter.
0:33:48 > 0:33:50About 125ml should do the trick.
0:33:53 > 0:33:55Add half to the bowl and mix together,
0:33:55 > 0:33:57adding more water as needed.
0:33:57 > 0:34:01Now, this is the difference between conventional puff pastry
0:34:01 > 0:34:02and rough puff pastry.
0:34:02 > 0:34:04My granny used to have a bowl like this
0:34:04 > 0:34:06and used to rub butter and flour together
0:34:06 > 0:34:08while watching Coronation Street for about half an hour.
0:34:08 > 0:34:10That was great to do shortbread,
0:34:10 > 0:34:14but not particularly good to do puff pastry.
0:34:14 > 0:34:17We need to bring this together much quicker.
0:34:17 > 0:34:22Now it's really, at this stage, it's unlike any other type of pastry,
0:34:22 > 0:34:27because you've got big massive great lumps of butter in there.
0:34:27 > 0:34:31But it's how we actually laminate this together which causes the puff
0:34:31 > 0:34:33of puff pastry.
0:34:33 > 0:34:36Just add a little bit of flour to your board.
0:34:36 > 0:34:38Now, it's important, also, when you're making pastry,
0:34:38 > 0:34:41not to add too much flour, because it toughens up the pastry.
0:34:43 > 0:34:46Roll this into a rectangle shape, about the size of a magazine.
0:34:46 > 0:34:49Try and get it as square as possible, really.
0:34:49 > 0:34:52Now, you can see the big chunks of butter that we've got in here -
0:34:52 > 0:34:55as the butter melts, it's trapped between those layers,
0:34:55 > 0:34:58it creates steam and causes our pastry to rise up.
0:34:58 > 0:35:01Now, what we need to do now is create those layers.
0:35:01 > 0:35:04And this is how to do it - we create what we call a book turn.
0:35:04 > 0:35:07So, fold it over...
0:35:07 > 0:35:11into what looks like a book, and then fold it over again.
0:35:12 > 0:35:15And then you repeat that process three times.
0:35:16 > 0:35:20Now, like I said, it's taken probably - I don't know,
0:35:20 > 0:35:22five, ten minutes to make, it's really simple,
0:35:22 > 0:35:24and if you've got time over the weekend,
0:35:24 > 0:35:27this is the perfect sort of accompaniment
0:35:27 > 0:35:31for your midweek suppers, and one that really is so simple to make.
0:35:31 > 0:35:33And when you taste it,
0:35:33 > 0:35:36it tastes miles better than that shop-bought stuff.
0:35:38 > 0:35:40So, what you do is just wrap it up,
0:35:40 > 0:35:45and then you can either freeze it as it is or pop it in the fridge,
0:35:45 > 0:35:46because that, wrapped like that,
0:35:46 > 0:35:50would last for about five, six, seven days in the fridge.
0:35:50 > 0:35:53I've got the perfect dish for that a little later on.
0:35:54 > 0:35:56Believe me, when you bake with home-made pastry,
0:35:56 > 0:35:58you can really taste the difference.
0:35:59 > 0:36:03And I'm not the only fan of making my own pastry at home.
0:36:03 > 0:36:05Slovakian-born Gita Brett from London
0:36:05 > 0:36:09has taken some of her favourite midweek pastry dishes
0:36:09 > 0:36:11and turned them into a thriving business.
0:36:14 > 0:36:16Her delicious pastry parcels,
0:36:16 > 0:36:18packed full of unusual sweet and savoury flavours
0:36:18 > 0:36:20are going down a storm,
0:36:20 > 0:36:23proving that food cooked with love at home really has the edge
0:36:23 > 0:36:25when it comes to taste.
0:36:26 > 0:36:29I think that people here do look for a new product,
0:36:29 > 0:36:31something unusual that they've never had.
0:36:31 > 0:36:32They want a new taste.
0:36:32 > 0:36:34Hello, how are you?
0:36:34 > 0:36:37The response was very positive, and people like the product.
0:36:37 > 0:36:38I usually sell out.
0:36:38 > 0:36:40People really appreciate it,
0:36:40 > 0:36:42and they come back and tell you how delicious it was.
0:36:42 > 0:36:45It's really good. Try a bite.
0:36:45 > 0:36:47No, like, they definitely taste like they're made...
0:36:47 > 0:36:49with love, I don't know.
0:36:49 > 0:36:52I prefer this to any of the restaurants around the area,
0:36:52 > 0:36:54I definitely look forward to it every week.
0:36:54 > 0:36:58- So, yeah.- They don't taste like a mass production or something,
0:36:58 > 0:37:01and it tastes like the ingredients are really good ones.
0:37:01 > 0:37:04Business might be booming, but six months down the line,
0:37:04 > 0:37:07she still makes everything at home.
0:37:07 > 0:37:11When it come to maintaining quality, Gita's a woman after my own heart.
0:37:11 > 0:37:16The secret to great strudel - it's a very, very good puff pastry,
0:37:16 > 0:37:19and the best puff pastry is handmade.
0:37:19 > 0:37:21See? I told you so.
0:37:22 > 0:37:28I grew up on a farm, and cooking was always a large part of my family.
0:37:28 > 0:37:31Me and my sister would always be in the kitchen helping Mum,
0:37:31 > 0:37:35whether to roll the dough or, um...
0:37:35 > 0:37:37lick the bowls!
0:37:38 > 0:37:40And it was always a very happy environment,
0:37:40 > 0:37:43and as kids we always used to like to be there,
0:37:43 > 0:37:46and my mum really enjoyed cooking.
0:37:46 > 0:37:47She made everything from scratch.
0:37:47 > 0:37:52I would say that love of cooking comes... It's connected to my mother.
0:37:53 > 0:37:56And since then, I just continued.
0:37:56 > 0:37:59Something I just felt very natural doing.
0:38:00 > 0:38:03I think, as a part of the cooking,
0:38:03 > 0:38:0850% of the cooking is using the best quality ingredients that you have,
0:38:08 > 0:38:13and then, of course, the technique and how you make it.
0:38:13 > 0:38:18And one of her most popular ones would make a perfect midweek supper.
0:38:18 > 0:38:22We have spinach, and we have some feta and ricotta,
0:38:22 > 0:38:26white yoghurt, some pine nuts, dill and nutmeg.
0:38:26 > 0:38:28Bit of onion.
0:38:28 > 0:38:33In Eastern Europe, we would fill the strudels with anything,
0:38:33 > 0:38:37with roasted vegetable, or you would have it with cabbage and sausages.
0:38:37 > 0:38:41I sort of modernised them and made them a little bit lighter.
0:38:43 > 0:38:47This is just one of around 90 strudels Gita bakes every week,
0:38:47 > 0:38:48and with the demand growing,
0:38:48 > 0:38:51it looks like she's found the perfect gap in the market
0:38:51 > 0:38:53for her home-made sweet and savoury parcels.
0:38:55 > 0:38:58I think it's nice to keep the family tradition.
0:38:58 > 0:39:01What is interesting to see is the fact that you bring a dish
0:39:01 > 0:39:03from another country and another culture,
0:39:03 > 0:39:06introduce it somewhere else, and people actually like it
0:39:06 > 0:39:07and compliment it.
0:39:07 > 0:39:09So, that way I can keep the tradition going.
0:39:12 > 0:39:15It's good to know that home cooks like Gita can back me
0:39:15 > 0:39:18up on the value of taking the time to make your own pastry.
0:39:20 > 0:39:21Speaking of which,
0:39:21 > 0:39:25it's now time to put the rough puff I prepared earlier to good use.
0:39:25 > 0:39:28A blackberry and apple millefeuille is a bit decadent for midweek,
0:39:28 > 0:39:32but make the effort and you'll win any popularity contest going.
0:39:32 > 0:39:37And this is SO simple to make if you've got your own puff pastry.
0:39:37 > 0:39:39Now cooled and rested,
0:39:39 > 0:39:42our rough puff can be rolled out into even sheets.
0:39:44 > 0:39:46About 2-3mm thick.
0:39:46 > 0:39:50I'm going to cut this into three equal oblongs.
0:39:50 > 0:39:53And those three oblongs are going to create our layers
0:39:53 > 0:39:56of our millefeuille.
0:39:56 > 0:39:57Instead of using egg wash,
0:39:57 > 0:40:00I'm going to use this.
0:40:00 > 0:40:01Icing sugar.
0:40:01 > 0:40:04A thick dusting of icing sugar gives the pastry a rich,
0:40:04 > 0:40:06caramel glaze when cooked.
0:40:09 > 0:40:15Stick the pastry into the oven for 15 minutes at about 220 degrees.
0:40:15 > 0:40:17Now for the apple and blackberry filling.
0:40:17 > 0:40:20Going to grab a little bit of butter.
0:40:20 > 0:40:23And those people who are health conscious...
0:40:23 > 0:40:25you've probably not seen the amount of butter
0:40:25 > 0:40:27that's gone in the puff pastry anyway.
0:40:27 > 0:40:28You're certainly not about to see
0:40:28 > 0:40:30the amount of cream I'm going to put in it as well.
0:40:30 > 0:40:32But you do need the butter to fire it off, to start with.
0:40:32 > 0:40:34So, throw in the butter.
0:40:35 > 0:40:37And then, in with the apples.
0:40:39 > 0:40:41I love Bramley apples.
0:40:41 > 0:40:43Their sharpness combines brilliantly
0:40:43 > 0:40:46with the sweetness of the filling and the richness of the cream.
0:40:46 > 0:40:48When I used to speak to my grandmother about apples,
0:40:48 > 0:40:53and when we used to produce our own in the orchard that we had,
0:40:53 > 0:40:57most apples, including the eating apples, used to be that sharp,
0:40:57 > 0:41:01and it's only as our palate has changed over the years
0:41:01 > 0:41:03do we like them much sweeter,
0:41:03 > 0:41:07but when you taste apples like that, they really do taste fantastic.
0:41:07 > 0:41:10After that, cook for a minute or two, add a splash of water
0:41:10 > 0:41:12and get it back on the heat.
0:41:12 > 0:41:16Add vanilla and blackberries and stew for a further 5-6 minutes.
0:41:21 > 0:41:23Now, you want to stew this down
0:41:23 > 0:41:26so, really, the lumps are starting to just collapse a little bit.
0:41:26 > 0:41:29Not too much, cos it's good to have a bit of texture there.
0:41:30 > 0:41:32And we can allow this to go cold.
0:41:32 > 0:41:35Now, just to speed this up a bit, you can
0:41:35 > 0:41:36of course pop it in the fridge.
0:41:38 > 0:41:40Now, whip up some cream.
0:41:40 > 0:41:43By the time you've done that, the pastry should have cooked perfectly.
0:41:43 > 0:41:47What we need to do is leave that to cool for about 10-15 minutes,
0:41:47 > 0:41:48and then assemble it.
0:41:52 > 0:41:54Now, I know this isn't super fast,
0:41:54 > 0:41:58but what it is is a dish that's full of flavour,
0:41:58 > 0:42:00and it's really worth the wait.
0:42:05 > 0:42:07And puff pastry this good
0:42:07 > 0:42:10means that I've actually got twice as much as I need.
0:42:10 > 0:42:13And we just top it off with the remaining bit of pastry.
0:42:16 > 0:42:21When you combine cream, fruit and puff pastry,
0:42:21 > 0:42:23you just know that it's going to taste great.
0:42:27 > 0:42:29It's not the healthiest dish in the world(!)
0:42:31 > 0:42:34Who gives a damn?
0:42:34 > 0:42:35Tastes great.
0:42:36 > 0:42:38Now, I thought, with this,
0:42:38 > 0:42:40I'd let the crew decide how good it really is,
0:42:40 > 0:42:43cos they're used to eating cold sausage rolls on shoots like this,
0:42:43 > 0:42:45so - dive in, people.
0:42:48 > 0:42:50Start one end and work your way through.
0:42:50 > 0:42:53Just taken me hours to do that!
0:42:53 > 0:42:54LAUGHTER
0:42:56 > 0:42:59Midweek suppers should be anything but boring and routine.
0:43:02 > 0:43:04For me, whatever day of the week it is,
0:43:04 > 0:43:06home cooking has never been a chore.
0:43:08 > 0:43:09With a minimum of effort,
0:43:09 > 0:43:13predictable weekday meals are easily transformed
0:43:13 > 0:43:17into a host exciting, varied and flavoursome dishes we can all enjoy.
0:43:19 > 0:43:22If you'd like to know more about how to cook any of the recipes
0:43:22 > 0:43:23featured on today's show,
0:43:23 > 0:43:25you can get all of them at our website...