0:00:03 > 0:00:05Sometimes there is no place like home.
0:00:05 > 0:00:10Few things are more comforting and delicious than real home cooking.
0:00:10 > 0:00:13Living in this beautiful country, with great produce
0:00:13 > 0:00:16right on our doorstep, we really are spoilt for choice.
0:00:18 > 0:00:21So in this series, I am inviting you into my kitchen to share with you
0:00:21 > 0:00:24some of my tasty home-cooked treats.
0:00:25 > 0:00:28The dishes I turn to, whether entertaining friends and family
0:00:28 > 0:00:30or just relaxing on my own.
0:00:51 > 0:00:53Home for me is the Hampshire countryside.
0:00:55 > 0:00:58Here, and growing up in Yorkshire, I've been surrounded by great food.
0:01:00 > 0:01:03I love the slow pace of life in the country,
0:01:03 > 0:01:08but sometimes it's fast, no-fuss food that we crave.
0:01:08 > 0:01:12I've got two passions in my life - food and fast cars.
0:01:12 > 0:01:13But fast food doesn't mean to say
0:01:13 > 0:01:15that you have to reach for the microwave.
0:01:15 > 0:01:19You can easily cook fantastic, healthy, nutritious food
0:01:19 > 0:01:20very quickly.
0:01:22 > 0:01:25In no time at all, you can make everything,
0:01:25 > 0:01:28from delicious lunches that beat a sandwich any day...
0:01:28 > 0:01:31It doesn't get any better than that. It's simple, it's quick.
0:01:31 > 0:01:33It's my kind of food, really.
0:01:33 > 0:01:35..to dinner party delights
0:01:35 > 0:01:37you can assemble in minutes.
0:01:37 > 0:01:41We'll be meeting the home cooks who have made thriving businesses
0:01:41 > 0:01:42out of the award-winning recipes
0:01:42 > 0:01:45they're producing from their own kitchens.
0:01:45 > 0:01:48You practise charcuterie, you never perfect it.
0:01:48 > 0:01:50But that is part of the joy of it.
0:01:51 > 0:01:54Learning how gadgetry that brings quick, top-drawer cooking
0:01:54 > 0:01:57into your kitchen isn't a new thing.
0:01:59 > 0:02:04I'll be rustling up a speedy snack for local farmer and neighbour,
0:02:04 > 0:02:06Jody Scheckter, using his home-made mozzarella.
0:02:08 > 0:02:11Now home cooking in a hurry doesn't have to mean
0:02:11 > 0:02:12that you reach for packet food.
0:02:12 > 0:02:15You can create stuff that's really quick and simple.
0:02:15 > 0:02:19Chicken is a perfect opportunity to use that as a base for this.
0:02:21 > 0:02:24I'm going to cook my favourite quick chicken recipe.
0:02:24 > 0:02:27Tender escalopes with a crunch coating of Parmesan, lemon,
0:02:27 > 0:02:29nuts and thyme.
0:02:29 > 0:02:31I'm going to use the chicken breast here.
0:02:31 > 0:02:33First thing we're going to do is just bat these out
0:02:33 > 0:02:35so they're nice and thin.
0:02:35 > 0:02:40You can do that in between two pieces of greaseproof paper
0:02:40 > 0:02:43or a bit of clingfilm, just with an old rolling pin.
0:02:43 > 0:02:46Take the chicken breast, take the skin off, really, for these.
0:02:46 > 0:02:47It's easier.
0:02:48 > 0:02:49Bat these out.
0:02:53 > 0:02:55You're not doing this to tenderise it,
0:02:55 > 0:02:57we're doing this to speed up the cooking time.
0:03:00 > 0:03:01Nice and carefully.
0:03:04 > 0:03:08So we've got two nice, thin pieces of chicken breast.
0:03:09 > 0:03:11For my crunchy coating, I'm using hazelnuts
0:03:11 > 0:03:14and Parmesan in my breadcrumb mix.
0:03:14 > 0:03:15But the joy of cooking at home
0:03:15 > 0:03:20is that you can use whatever's left over in your cupboards.
0:03:20 > 0:03:22You might have almonds to hand rather than hazelnuts,
0:03:22 > 0:03:26or a chunk of Cheddar instead of Parmesan. It really is up to you.
0:03:26 > 0:03:28I'm also grating in some lemon zest.
0:03:28 > 0:03:31This is a dish that I cook quite a lot at home,
0:03:31 > 0:03:34but everybody loves chicken and breadcrumbs, don't they?
0:03:34 > 0:03:38When I was doing Strictly, I remember getting through
0:03:38 > 0:03:43to the semifinal time, and you were becoming so thin and anaemic,
0:03:43 > 0:03:44you were starving.
0:03:44 > 0:03:46So when you went through on a Saturday night,
0:03:46 > 0:03:50the driver used to take me home via a very famous chicken outlet.
0:03:50 > 0:03:51I used to have a bucket.
0:03:51 > 0:03:55There was nothing better than that chicken and breadcrumb mixture.
0:03:55 > 0:03:58But, to be honest, this tastes a little bit different,
0:03:58 > 0:03:59a bit nicer as well.
0:03:59 > 0:04:00Just give it a quick blitz.
0:04:05 > 0:04:07Don't want to be too fine.
0:04:08 > 0:04:09That's enough.
0:04:09 > 0:04:12Then I'm going to use these little panko crumbs.
0:04:12 > 0:04:14These are little Japanese crumbs.
0:04:14 > 0:04:16Normally you can make your own breadcrumbs, which is easy,
0:04:16 > 0:04:18you just blitz the bread. But it's quite damp.
0:04:18 > 0:04:21Because of that, you don't get them really nice and crisp
0:04:21 > 0:04:22when you cook the chicken.
0:04:22 > 0:04:25This, you can get from the supermarkets nowadays.
0:04:25 > 0:04:27What they do is they dry it first of all, shave it,
0:04:27 > 0:04:30and you end up with these really sharp crumb.
0:04:31 > 0:04:33So when you pan-fry it or deep-fry it,
0:04:33 > 0:04:35they really crisp up fantastically well.
0:04:35 > 0:04:38Little bit of those in there as well.
0:04:39 > 0:04:40Touch of fresh thyme.
0:04:40 > 0:04:42This is where it doesn't have to be fresh thyme,
0:04:42 > 0:04:45it could be a little bit of dried thyme, a bit of rosemary.
0:04:45 > 0:04:47This is the key to this, really.
0:04:47 > 0:04:51It's everything that you like, use that as the basis of the crumb.
0:04:51 > 0:04:52Quick blitz.
0:04:54 > 0:04:55That's it.
0:04:55 > 0:04:59No more than that because you want all those jaggedy bits of bread.
0:04:59 > 0:05:01So we're going to do what we call pane,
0:05:01 > 0:05:03which is to flour, egg and breadcrumb.
0:05:06 > 0:05:09Pane is a very simple method that is about making a crunchy coating
0:05:09 > 0:05:13that doesn't fall off the chicken when you fry it.
0:05:13 > 0:05:15All you need is a couple of beaten eggs,
0:05:15 > 0:05:17some seasoned flour
0:05:17 > 0:05:18and breadcrumbs.
0:05:21 > 0:05:25First, dip the chicken into the flour and pat off any excess.
0:05:26 > 0:05:28It's a good idea if you do the other chicken first,
0:05:28 > 0:05:32otherwise you end up with more flour, egg and breadcrumb
0:05:32 > 0:05:34on your fingers than you do on your chicken.
0:05:35 > 0:05:39Then, into the egg. And finally into the breadcrumbs.
0:05:39 > 0:05:41Make sure you've got plenty of that crumb on.
0:05:41 > 0:05:44You can see it uses quite a lot of the crumb as well.
0:05:44 > 0:05:46Make sure you make plenty of it.
0:05:50 > 0:05:53You've got a pan on here. Get it nice and hot.
0:05:53 > 0:05:56People are always shocked about the amount of butter
0:05:56 > 0:05:57that I use on TV programmes.
0:05:59 > 0:06:01You're going to be shocked even more,
0:06:01 > 0:06:06because there's about half a block of butter going in here.
0:06:06 > 0:06:10But the definition of pan-fried or sauteed
0:06:10 > 0:06:13is to half immerse in oil or fat.
0:06:13 > 0:06:14So that's what I'm doing.
0:06:16 > 0:06:17It's also probably the reason why
0:06:17 > 0:06:20I didn't get through to the final on Strictly, to be honest.
0:06:20 > 0:06:22The good thing about having this much butter in it,
0:06:22 > 0:06:24it actually tells you when the chicken is ready.
0:06:26 > 0:06:28Sounds weird, but it really does.
0:06:28 > 0:06:31If the butter starts to change colour, that's the time
0:06:31 > 0:06:33when you turn it over.
0:06:33 > 0:06:35So we just gradually cook this.
0:06:35 > 0:06:39Only for about, sort of, I suppose, five minutes like that.
0:06:39 > 0:06:42Don't be tempted to get this damn thing.
0:06:42 > 0:06:44Everybody gets one of these and starts prodding it
0:06:44 > 0:06:47and flipping it over and touching it.
0:06:47 > 0:06:48Leave it.
0:06:48 > 0:06:53There was a great guy who used to help out around the house
0:06:53 > 0:06:57when I was a young nipper. He used to stand there and watch me cook.
0:06:57 > 0:07:00He said, "Cooking's very simple, lad.
0:07:00 > 0:07:02"You treat it like your wife."
0:07:02 > 0:07:04I was only six.
0:07:04 > 0:07:07He said, "You leave it alone. It'll be perfectly all right."
0:07:07 > 0:07:11Same thing with this piece of chicken, you see? There.
0:07:11 > 0:07:13Now we turn it over.
0:07:13 > 0:07:14Mm!
0:07:14 > 0:07:17See, in theory it's just a massive chicken nugget.
0:07:17 > 0:07:19But everybody likes chicken nuggets.
0:07:24 > 0:07:28The good thing about this - we keep the butter as the sauce, you see?
0:07:28 > 0:07:31Just as a double whammy, we take this...
0:07:33 > 0:07:35..put this over the top.
0:07:35 > 0:07:38You've got lemon in there and you've got...
0:07:38 > 0:07:40That's a fruit so it's part of your five a day.
0:07:40 > 0:07:41What more do you want?
0:07:43 > 0:07:45That's it. Just leave that to one side now.
0:07:48 > 0:07:51Probably serve this with a little bit of lettuce.
0:07:53 > 0:07:56Might be a bit OTT serving this with chips.
0:07:57 > 0:07:58Then...
0:08:00 > 0:08:01..we've got our...
0:08:03 > 0:08:07..big nugget - crispy, delicious. but,
0:08:07 > 0:08:11and it's a big but, this is the sauce.
0:08:11 > 0:08:13Don't go reach for a vinaigrette.
0:08:13 > 0:08:15This is the best bit.
0:08:16 > 0:08:21The butter that you've got on there over the top.
0:08:21 > 0:08:25Of course, to keep all you health-conscious lot
0:08:25 > 0:08:27who are watching this happy,
0:08:27 > 0:08:28wedge of lemon.
0:08:28 > 0:08:30See?
0:08:30 > 0:08:32It doesn't get any better than that.
0:08:32 > 0:08:34It's simple, it's quick.
0:08:34 > 0:08:38We can finish this off with a little bit of cheese, if you want,
0:08:38 > 0:08:39over the top.
0:08:41 > 0:08:44Parmesan, hazelnut and lemon crusted chicken.
0:08:48 > 0:08:49It's my kind of food, really.
0:08:52 > 0:08:56All of that flavour is mine in just 12 minutes.
0:09:05 > 0:09:06It's not in a bucket.
0:09:09 > 0:09:10But it's delicious, is that.
0:09:17 > 0:09:19The best way to keep food quick and simple
0:09:19 > 0:09:21is to use quality ingredients.
0:09:22 > 0:09:25Even better if you don't have to go far to find them.
0:09:26 > 0:09:30Here in Hampshire, I'm constantly amazed by the fresh, award-winning
0:09:30 > 0:09:35meat, veg and fruit, all available within a stone's throw of my home.
0:09:37 > 0:09:39The sedate Hampshire countryside
0:09:39 > 0:09:42isn't the place for anyone in a hurry.
0:09:42 > 0:09:43But just down the road from me
0:09:43 > 0:09:46is an organic farmer with a need for speed.
0:09:46 > 0:09:48MUSIC: "The Chain" by Fleetwood Mac
0:09:48 > 0:09:52Jody Scheckter was a Formula 1 World Champion in the '70s,
0:09:52 > 0:09:56but these days he's better known for raising rare breeds of livestock
0:09:56 > 0:09:58than raising hell on the racetrack.
0:10:00 > 0:10:02I've always been a foodie.
0:10:02 > 0:10:06I've always done a lot of exercise and been keen on health.
0:10:06 > 0:10:09So I said, "OK, I'm going to produce the best-tasting,
0:10:09 > 0:10:12"healthiest food for myself and my family."
0:10:12 > 0:10:13But it's not just his family.
0:10:13 > 0:10:17The public are also benefiting from his award-winning mozzarella,
0:10:17 > 0:10:19made not from his cows...
0:10:19 > 0:10:22MUSIC: "Buffalo Soldier" by Bob Marley & The Wailers
0:10:22 > 0:10:25..but from his massive herd of water buffalo.
0:10:26 > 0:10:29We have about 2,500 buffalo.
0:10:29 > 0:10:31I like buffalo because they produce half the milk,
0:10:31 > 0:10:36but the milk has got twice as much of nearly everything in.
0:10:36 > 0:10:40So it's suited my theory of producing the best-tasting, healthiest food.
0:10:40 > 0:10:43It started off in Italy. I remember bringing back mozzarella to my wife.
0:10:43 > 0:10:45The first day she didn't like it at all.
0:10:45 > 0:10:48It was from one of the best mozzarella places.
0:10:48 > 0:10:49By the third day she liked it,
0:10:49 > 0:10:53because she hadn't been used to eating very fresh mozzarella.
0:10:53 > 0:10:57So that was the first lesson that you learned, but you learn all the time.
0:10:57 > 0:10:59Then we started to make it,
0:10:59 > 0:11:02and actually made it quite nicely at the beginning.
0:11:02 > 0:11:06But then it's a refinement and a refinement and a refinement.
0:11:06 > 0:11:08It's all these little things that you're trying.
0:11:08 > 0:11:11I would say that the most important thing is what they eat.
0:11:11 > 0:11:15We have 31 herbs, cloves and grasses in all our grasses. So I believe...
0:11:15 > 0:11:19Certainly we felt that, in our meat, that's made a difference.
0:11:19 > 0:11:20I think in the milk as well.
0:11:21 > 0:11:24Buffalo milk makes for thicker and creamier cheese,
0:11:24 > 0:11:26called buffalo de mozzarella.
0:11:27 > 0:11:31Italians get through 30,000 tonnes of the stuff a year.
0:11:31 > 0:11:33In Italy, they don't use cows much.
0:11:33 > 0:11:36Maybe for pizzas and things like that, and cooking.
0:11:36 > 0:11:39It's got to be buffalo mozzarella.
0:11:39 > 0:11:42Unlike other cheeses that need time to mature,
0:11:42 > 0:11:46producing mozzarella is, as befits its maker, fast and furious.
0:11:51 > 0:11:55So it starts there in your quality of your milk.
0:11:55 > 0:11:57Then it goes through the whole process -
0:11:57 > 0:12:01trying to keep it very fresh, get it in that day. Start making it.
0:12:01 > 0:12:03We'll get the milk from here from the dairy.
0:12:03 > 0:12:06It'll be in there at eight o'clock in the morning.
0:12:06 > 0:12:08It'll be shipped out at four o'clock in the afternoon.
0:12:08 > 0:12:10That's how fresh it is.
0:12:10 > 0:12:12Margarita is chief cheese maker here.
0:12:12 > 0:12:15She knows that this is a specialist product
0:12:15 > 0:12:18which requires close, loving attention.
0:12:18 > 0:12:22Buffalo is a very different milk from any other milk.
0:12:22 > 0:12:26It's very unpredictable. It changes from day to day.
0:12:26 > 0:12:29I'm very closely connected to the farm, so I know exactly what
0:12:29 > 0:12:31they're eating on the day, how they're doing it.
0:12:31 > 0:12:33If they're in, if they're out,
0:12:33 > 0:12:36if they've got a new cut of silage or an old cut of silage.
0:12:36 > 0:12:40So the milk that comes in, we look at, we smell,
0:12:40 > 0:12:42we taste and we analyse it.
0:12:42 > 0:12:46The quality of a mozzarella is a direct relationship to that.
0:12:46 > 0:12:49First the curd is separated from the whey.
0:12:49 > 0:12:51When it reaches the correct pH level,
0:12:51 > 0:12:54it's time for a pit stop to see if it's ready to be stretched.
0:12:56 > 0:12:58With mozzarella, texture is everything.
0:12:58 > 0:13:00It's a very hands-on cheese.
0:13:02 > 0:13:04Once Margarita is happy with the texture,
0:13:04 > 0:13:06it goes onto the machine
0:13:06 > 0:13:09for stretching and melting at 85 degrees,
0:13:09 > 0:13:11but that doesn't mean she can sit back and relax.
0:13:11 > 0:13:14If you cook it too much, it will burn
0:13:14 > 0:13:17and the outer, it will get really tough and stringy.
0:13:17 > 0:13:19If it's perfect, you've got this beautiful ball
0:13:19 > 0:13:23that is soft on the inside, with a little bit of a shiny layer.
0:13:23 > 0:13:26If you open it, the milk oozes out. That's what we're looking for.
0:13:26 > 0:13:27Beautiful, no?
0:13:29 > 0:13:30Then we're on to the home straight.
0:13:30 > 0:13:33The cheese goes into the mould, gets cooled in salt water,
0:13:33 > 0:13:36and it's reached the finishing line.
0:13:36 > 0:13:37But is it a winner?
0:13:39 > 0:13:42So here's the cooled brined product.
0:13:42 > 0:13:45If you see, it's got this beautiful lovely shiny skin.
0:13:47 > 0:13:49Then when you tear it open...
0:13:51 > 0:13:54..you've got that beautiful mozzarella texture.
0:13:56 > 0:13:58It's full of fresh milk still.
0:14:00 > 0:14:04This is a perfect, fresh, lovely mozzarella to be proud of, really.
0:14:09 > 0:14:10Mm!
0:14:10 > 0:14:13And they should be proud.
0:14:13 > 0:14:17This is the genuine article - as fresh as any Italian could dream of.
0:14:17 > 0:14:20In Italy, that's how they love to eat it. Right fresh there.
0:14:20 > 0:14:21After three days,
0:14:21 > 0:14:25then they'll start putting tomato and basil and oil and things like that.
0:14:25 > 0:14:28But at the beginning, they just eat it.
0:14:28 > 0:14:31They say it's got to run down your face if it's good mozzarella.
0:14:38 > 0:14:42I'm a passionate motor sport fan. I've known Jody for years.
0:14:42 > 0:14:44So fasten your seat belts as I show him
0:14:44 > 0:14:47how to make a super-quick light lunch.
0:14:47 > 0:14:50With his mozzarella in pole position.
0:14:50 > 0:14:54It's all about the cheese, with one of my favourite go-to recipes.
0:14:54 > 0:14:57Parma ham wrapped mozzarella with plum chutney.
0:14:57 > 0:14:59I know I've got my work cut out cos I know you only like it
0:14:59 > 0:15:00with olive oil, don't you?
0:15:00 > 0:15:04Yeah, olive oil or a little bit of tomato and fresh basil.
0:15:04 > 0:15:05I think that's the way.
0:15:06 > 0:15:09The most wonderful way of eating mozzarella.
0:15:09 > 0:15:12So what comparisons are there between Formula 1 and farming?
0:15:12 > 0:15:13Is there any?
0:15:13 > 0:15:16When you're young, you can race. When you're old, you can farm.
0:15:16 > 0:15:18That's about it, is it, really?
0:15:18 > 0:15:21Yeah, no. Everything takes dedication and passion.
0:15:21 > 0:15:24If you're going to do it well, it takes those things,
0:15:24 > 0:15:25whatever you're doing in life, I think.
0:15:25 > 0:15:28Why buffalo and why Hampshire?
0:15:28 > 0:15:30It's an unusual combination.
0:15:30 > 0:15:32I went to see a farm that had buffalo on it.
0:15:32 > 0:15:34Came, one thing led to an other.
0:15:34 > 0:15:36Then, the obvious thing was buffalo mozzarella
0:15:36 > 0:15:39because that's the most famous thing from buffalo milk.
0:15:39 > 0:15:42Did our research. I had a lot of contacts in Italy.
0:15:43 > 0:15:46Looked at the right machinery, I got the right consultants
0:15:46 > 0:15:48and started to produce buffalo mozzarella.
0:15:50 > 0:15:53Right, we're just going to go through my little chutney here.
0:15:53 > 0:15:55- I know you like your mozzarella just as it is.- I'm just... Can I?
0:15:55 > 0:15:56Turn away at this point.
0:15:56 > 0:16:00Literally I'm just going to do this with a lovely little simple chutney.
0:16:00 > 0:16:03First of all, you almost caramelise the sugar in a pan.
0:16:03 > 0:16:06By doing this, it speeds up the process of the cooking.
0:16:07 > 0:16:10The fruity flavour perfectly complements the salt of the ham
0:16:10 > 0:16:13and the creaminess of the cheese.
0:16:13 > 0:16:15But Jody's going to take some convincing.
0:16:15 > 0:16:20Into the sugar I'm putting 500g of chopped plums and a diced onion.
0:16:22 > 0:16:25A dash of malt vinegar goes in with one star anise
0:16:25 > 0:16:27and half a teaspoon of cinnamon.
0:16:29 > 0:16:32Five minutes or so later, it'll be ready to go.
0:16:33 > 0:16:36We've got a selection of different mozzarellas here
0:16:36 > 0:16:38that have got the different ages.
0:16:38 > 0:16:40This is opposite to conventional cheese,
0:16:40 > 0:16:43which gets better the older it is, generally, this is the opposite.
0:16:43 > 0:16:46The oldest here is four days old, two days old,
0:16:46 > 0:16:47and I'm assuming this was made yesterday?
0:16:47 > 0:16:49Yesterday.
0:16:49 > 0:16:52You can see already it starts to break down a little bit.
0:16:52 > 0:16:54It was quite interesting when I first brought it out.
0:16:54 > 0:16:57People only liked the very old, cos they didn't understand.
0:16:57 > 0:17:00In Italy, they like to take it right there
0:17:00 > 0:17:01and they like the juices to fall out.
0:17:01 > 0:17:03It's a very different taste, isn't it?
0:17:03 > 0:17:07Yeah, absolutely. Absolutely. I normally like it after about a day.
0:17:07 > 0:17:10But even sometimes when it's really, really good,
0:17:10 > 0:17:13that day is beautiful, beautiful.
0:17:13 > 0:17:17So the middle one's the two days old. Then this one is the youngest.
0:17:17 > 0:17:18Made yesterday, yeah.
0:17:21 > 0:17:25The flavours. You haven't got that feta cheese rubberiness, but it's...
0:17:25 > 0:17:28It's cleaner. It's much cleaner.
0:17:28 > 0:17:29Yeah, fresher taste, I think.
0:17:31 > 0:17:34So that's the chutney. That's done. We'll just leave that to one side.
0:17:34 > 0:17:36It's really quick.
0:17:36 > 0:17:39Get the pan on nice and hot for this one. Then we want some...
0:17:40 > 0:17:43..little bit of Parma ham that I'm going to use for this one.
0:17:43 > 0:17:44But your farm's quite unique.
0:17:44 > 0:17:48Whenever I drive past it, there's always something going on.
0:17:48 > 0:17:52You've got your own abattoir, you've got all manner of different things.
0:17:52 > 0:17:54- Is it hops growing as well? - Yeah, I've got hops.
0:17:54 > 0:17:58I've got hops they haven't grown for 100 years.
0:17:58 > 0:17:59But often, when you think of farms,
0:17:59 > 0:18:02they're particularly good for one thing - ie a dairy farm.
0:18:02 > 0:18:05What makes that farm so special,
0:18:05 > 0:18:07in terms of the variety of stuff you can produce there.
0:18:07 > 0:18:09Well, I think a mixed farm is more healthy.
0:18:09 > 0:18:12That's the way nature was and that's the way the farms are.
0:18:12 > 0:18:15What about the farm itself? Biodynamic.
0:18:15 > 0:18:18It's literally only a stone's throw away from here.
0:18:18 > 0:18:22It is one of the only farms in the UK that produces that at that level.
0:18:22 > 0:18:25What does that mean, as opposed to organic sort of stuff?
0:18:25 > 0:18:28I look at ourselves as a natural farm. We follow nature.
0:18:28 > 0:18:31That really cures most of the problems
0:18:31 > 0:18:34and gets all of the conservation things, I always say that's free.
0:18:34 > 0:18:35I equate it...
0:18:35 > 0:18:39When I was a young kid, we were brought up on a pig farm.
0:18:39 > 0:18:41When you saw the plough in the field and you saw all the birds
0:18:41 > 0:18:45following it, now you don't see it any more, do you, really?
0:18:45 > 0:18:46They're killing the cycle of nature.
0:18:46 > 0:18:51All of those things are what makes the soils and the foods good.
0:18:51 > 0:18:55We look at everything from the soils through to the grasses, the animals.
0:18:55 > 0:18:58I've got a lab studying the soil with a doctor of microbiology.
0:18:58 > 0:18:59The interesting thing is
0:18:59 > 0:19:01we're working with a lot of the top athletes now.
0:19:01 > 0:19:04- They always used to do supplements. - Right.
0:19:06 > 0:19:09When I started working with some of the nutritionists,
0:19:09 > 0:19:11they all wanted good, healthy, natural food,
0:19:11 > 0:19:14which was really surprising to me.
0:19:14 > 0:19:19They're going back to what we grew up for thousands and thousands of years.
0:19:19 > 0:19:21But when you were in Formula 1, it wasn't supplements, was it?
0:19:21 > 0:19:23It was a beer after work, wasn't it?
0:19:23 > 0:19:25- No, no, no, no.- Come on.
0:19:25 > 0:19:27It was the James Hunt era and all that kind of stuff.
0:19:27 > 0:19:31No, I went out with him a couple of times, but, no, no.
0:19:31 > 0:19:33I didn't know what I was doing
0:19:33 > 0:19:35because I didn't eat butter for ten years.
0:19:35 > 0:19:37See, that's... I keep telling everybody, but...
0:19:37 > 0:19:40Must eat butter. Butter's very healthy.
0:19:40 > 0:19:42All of this other stuff that's so processed.
0:19:44 > 0:19:45Right, so we're just going to char-grill
0:19:45 > 0:19:47a little bit of bread with that.
0:19:47 > 0:19:50Very quickly, you just take this. You need a hot pan.
0:19:50 > 0:19:52We're going to pan-fry it.
0:19:53 > 0:19:56Get this ham really crispy on the outside.
0:19:56 > 0:20:00So you just seal it off like that. No salt and pepper, nothing.
0:20:00 > 0:20:03I can see you're turning your nose up at this already.
0:20:03 > 0:20:04Just very quickly panfry.
0:20:05 > 0:20:09- Then some of these. You'll like these.- What are they?- Sesame seeds.
0:20:09 > 0:20:10GRUMPILY: Mm, OK.
0:20:10 > 0:20:11JAMES LAUGHS
0:20:13 > 0:20:17- It's a good job I know you, isn't it, really?- Yeah.
0:20:17 > 0:20:20I'm lost a long time ago. I think I'm just going to eat this.
0:20:20 > 0:20:22When we're behind a wheel, you can teach me.
0:20:22 > 0:20:24When you're in my kitchen, I'm teaching you.
0:20:24 > 0:20:26There you go, right.
0:20:26 > 0:20:28Little bit of the char-grilled bread to go with it.
0:20:28 > 0:20:30It's really quick, all right?
0:20:30 > 0:20:33We just cook this so it doesn't melt the mozzarella at all.
0:20:33 > 0:20:35Then, look, you've got the little bit of chutney.
0:20:35 > 0:20:38- Come on, you can't say that doesn't look good.- It looks lovely, my lad.
0:20:38 > 0:20:39No, not yet! Not yet.
0:20:41 > 0:20:42Then we just put that on here.
0:20:44 > 0:20:45All right?
0:20:50 > 0:20:52Then olive oil...
0:20:52 > 0:20:54Just pour that over the top.
0:20:55 > 0:20:57Happy with that?
0:20:57 > 0:20:59- I'll tell you when I try it. - Come on, it's not that bad?
0:20:59 > 0:21:00You've got to try this.
0:21:01 > 0:21:03OK.
0:21:03 > 0:21:04There you go.
0:21:04 > 0:21:05Knives and forks.
0:21:05 > 0:21:07Tell me what you think.
0:21:07 > 0:21:09- So I put a little bit of that on there?- Yeah, I just made that bit.
0:21:09 > 0:21:11That's supposed to go with it.
0:21:11 > 0:21:12- Yeah.- Yeah.
0:21:12 > 0:21:15It complements. It doesn't improve, it complements.
0:21:22 > 0:21:23What?
0:21:25 > 0:21:26What's wrong with it?
0:21:26 > 0:21:27You try it.
0:21:33 > 0:21:35It's delicious.
0:21:35 > 0:21:36I suppose, from my point of view,
0:21:36 > 0:21:39as you know, I don't like to put anything with that.
0:21:39 > 0:21:41This becomes a completely different dish, doesn't it?
0:21:41 > 0:21:42HE LAUGHS
0:21:46 > 0:21:48Jody's a bit of a purist when it comes to his mozzarella,
0:21:48 > 0:21:50but take my word for it -
0:21:50 > 0:21:52if you want a flavoursome light lunch in a hurry,
0:21:52 > 0:21:56they don't come any faster or tastier than this.
0:21:57 > 0:22:01But there's nothing new about wanting to eat something delicious
0:22:01 > 0:22:03when you don't really have time.
0:22:03 > 0:22:07Many of us think quick cooking is a modern invention.
0:22:07 > 0:22:09But as food historian Ivan Day knows,
0:22:09 > 0:22:11speedy food has been around for centuries.
0:22:15 > 0:22:18We lead such busy lives nowadays.
0:22:18 > 0:22:20We're always eating on the hoof, eating fast food.
0:22:20 > 0:22:23We can easily assume that our ancestors
0:22:23 > 0:22:26didn't have these fast foods,
0:22:26 > 0:22:31but, actually, they have been around for a very, very long time.
0:22:31 > 0:22:35Open up any cookery book, this one is from about 250 years ago,
0:22:35 > 0:22:39and you will find food which is made in a hurry.
0:22:39 > 0:22:43This is a recipe for hasty pudding,
0:22:43 > 0:22:46or pudding in haste, which was actually simply
0:22:46 > 0:22:49a form of porridge, but it could be made in about 30 seconds.
0:22:51 > 0:22:55Just to show you how fast our ancestors could make some dishes,
0:22:55 > 0:22:59I'm going to make you a Victorian ice cream.
0:22:59 > 0:23:02Not the sort of dish you would think would be made in a hurry,
0:23:02 > 0:23:05but there's an extraordinary lady
0:23:05 > 0:23:08back in the 19th century who was called Mrs Agnes Marshall.
0:23:08 > 0:23:12She used to run cookery lessons in central London.
0:23:13 > 0:23:17But the thing that she was the most famous for
0:23:17 > 0:23:19was an extraordinary invention,
0:23:19 > 0:23:22which she invented in 1885,
0:23:22 > 0:23:25which was an ice cream freezer -
0:23:25 > 0:23:27a sort of ice cream machine.
0:23:27 > 0:23:32She claimed that a pint could be frozen in three minutes.
0:23:32 > 0:23:35Wow, that is quite a claim, Mrs Marshall.
0:23:38 > 0:23:42We know ice cream first appeared in England in the 1660s,
0:23:42 > 0:23:45but it wasn't until Italian immigrants started
0:23:45 > 0:23:49selling it on the streets in the 1850s that it became commonplace.
0:23:49 > 0:23:52But it was when people started to make it at home
0:23:52 > 0:23:55that culinary entrepreneur Mrs Marshall had a market.
0:23:55 > 0:24:03What I've got here is the bottom half of Mrs Marshall's ice cream freezer.
0:24:03 > 0:24:07The first thing I've got to do is to charge it,
0:24:07 > 0:24:10which is the term she uses, with some ice.
0:24:10 > 0:24:13Ice will not freeze ice cream.
0:24:13 > 0:24:16They've known about this for at least 300 years.
0:24:16 > 0:24:19So they discovered that if you add salt to ice,
0:24:19 > 0:24:23it has the most dramatic refrigerant effect,
0:24:23 > 0:24:26and will reduce the temperature of anything
0:24:26 > 0:24:30that comes into contact with the mixture, down to about -12.
0:24:31 > 0:24:35There was a way of making ice, which we've forgotten about,
0:24:35 > 0:24:38where you made, for instance, a preserve
0:24:38 > 0:24:43like some jam, or particularly a jelly from fruit.
0:24:43 > 0:24:46This is my quince preserve.
0:24:46 > 0:24:49If you add some of that, which has already got a lot of sugar in it,
0:24:49 > 0:24:52to some cream and put it in a freezing pot,
0:24:52 > 0:24:53it'll make an instant ice cream,
0:24:53 > 0:24:55which will have a lovely quince flavour.
0:24:55 > 0:24:59So let's see how Mrs Marshall's ice cream freezer really did perform.
0:25:00 > 0:25:02There.
0:25:02 > 0:25:07OK. Just a few fluid ounces. Then I'm going to turn that round.
0:25:09 > 0:25:10Dubbed the Queen of Ices,
0:25:10 > 0:25:13Mrs Marshall was the celebrity cook of her day.
0:25:13 > 0:25:17She ran a cookery school, had a range of nifty kitchen gadgets
0:25:17 > 0:25:19and wrote four recipe books.
0:25:21 > 0:25:24Just begin to feel it stiffening up now.
0:25:24 > 0:25:28Mrs Marshall has given us a nice little peep hole here
0:25:28 > 0:25:31which we can look through to check on the state of the ice cream.
0:25:31 > 0:25:34It is still a little bit liquid, Mrs Marshall,
0:25:34 > 0:25:39so I think your three minutes was a little bit of an exaggeration.
0:25:39 > 0:25:41But I think your heart was in the right place.
0:25:44 > 0:25:46I mean, it is taking longer than three minutes,
0:25:46 > 0:25:50but it certainly is freezing in less than eight minutes.
0:25:52 > 0:25:53That's a lot quicker
0:25:53 > 0:25:57than a lot of electrical ice cream machines, actually. Right.
0:25:57 > 0:26:03The resistance is telling me that the ice cream is perfectly frozen.
0:26:03 > 0:26:04There we are. Look at that.
0:26:09 > 0:26:11My God.
0:26:11 > 0:26:16The quince is wonderful and an unusual rich flavour. Very fruity.
0:26:16 > 0:26:18Lovely acidic tone there.
0:26:18 > 0:26:22But the thing that's impressive about this is just how light it is.
0:26:22 > 0:26:24It's really, really fluffy.
0:26:26 > 0:26:28Mm!
0:26:28 > 0:26:31There's not an ice crystal in there. It's absolutely superb.
0:26:31 > 0:26:34Well, who'd have thought it? Ice cream in minutes.
0:26:34 > 0:26:36Well done, Mrs Marshall.
0:26:39 > 0:26:41Well, I can't say I'm going to create something as quick
0:26:41 > 0:26:43as Mrs Marshall's ice cream,
0:26:43 > 0:26:45but what I am going to do is go to New York
0:26:45 > 0:26:46for my inspiration for this one.
0:26:46 > 0:26:49This is an icebox cake. I think it's fantastic.
0:26:49 > 0:26:51The first time I saw it, I fell in love with it.
0:26:51 > 0:26:53I've been doing it ever since. It's brilliant.
0:26:53 > 0:26:56Ice box, meaning the refrigerator.
0:26:57 > 0:26:59It's an amazing dessert.
0:26:59 > 0:27:01Just a few minutes of speedy preparation gives you
0:27:01 > 0:27:03something truly indulgent.
0:27:03 > 0:27:04I can't get enough of it.
0:27:06 > 0:27:09I've made my own biscuits, but this cake was designed
0:27:09 > 0:27:14for New York housewives who bought good quality cookies ready made.
0:27:14 > 0:27:16You could use ginger nuts or chocolate biccies
0:27:16 > 0:27:18straight from the shops.
0:27:18 > 0:27:22From here on in, it gets really indulgent.
0:27:22 > 0:27:25This is an American dessert, so it's to excess, really.
0:27:26 > 0:27:27Just a small amount...
0:27:29 > 0:27:30..of double cream.
0:27:31 > 0:27:32I say small amount,
0:27:32 > 0:27:37but a whole litre of double cream is a lot, even by American standards.
0:27:38 > 0:27:42Then I'm going to flavour that with some of this coffee essence
0:27:42 > 0:27:43that my grandmother used to use.
0:27:43 > 0:27:45I think it's great.
0:27:46 > 0:27:47There you go.
0:27:47 > 0:27:49Then we're just going to whisk this up.
0:27:53 > 0:27:55I actually think it's quite important to half-whip
0:27:55 > 0:27:59the cream first, before you add the main bulk of the flavour.
0:27:59 > 0:28:02Now if you're going to do raspberries or strawberries
0:28:02 > 0:28:03in this mixture, do the puree,
0:28:03 > 0:28:06make a sauce out of it, add it at this point.
0:28:06 > 0:28:08If you add it when the cream is too whipped,
0:28:08 > 0:28:10it'll firm up the cream even more.
0:28:10 > 0:28:13But my flavours are coffee and ginger,
0:28:13 > 0:28:17so I'm adding the syrup from a whole jar of stemmed ginger.
0:28:17 > 0:28:18Then keep mixing.
0:28:18 > 0:28:21Whisk it again until it's firm but not stiff.
0:28:21 > 0:28:25Now what you're after is a texture very similar to that.
0:28:25 > 0:28:29Just ever so slightly whipped.
0:28:29 > 0:28:30So it just holds itself.
0:28:32 > 0:28:35Anything too firm is actually going to curdle
0:28:35 > 0:28:38as you start to layer it up.
0:28:38 > 0:28:41Anything not firm enough, you certainly won't end up with
0:28:41 > 0:28:43a cake when it comes out of the fridge.
0:28:43 > 0:28:45Then what you need to do is sort of layer it up.
0:28:45 > 0:28:48This is where the fun part of this cake comes.
0:28:48 > 0:28:51So get yourself... This is a nine-inch cake board.
0:28:51 > 0:28:53You want a cake turntable for this.
0:28:53 > 0:28:55It gives you a good excuse to buy one.
0:28:56 > 0:29:01Start with a couple of dollops of cream smothered onto the cake board.
0:29:01 > 0:29:03I'm aiming to get it as flat as possible.
0:29:07 > 0:29:11Then layer on the biscuits, starting with one in the middle.
0:29:11 > 0:29:14It actually keeps the cake level
0:29:14 > 0:29:15as you layer this up.
0:29:16 > 0:29:19Keep adding layers of cream and layers of biscuits,
0:29:19 > 0:29:21alternating as you go
0:29:21 > 0:29:22until they're all gone.
0:29:24 > 0:29:27They do like to do things to excess in the States.
0:29:27 > 0:29:29One of the fantastic places I went to visit
0:29:29 > 0:29:33was one of the oldest bake shops in the States.
0:29:33 > 0:29:35Certainly the oldest doughnut shop in the States.
0:29:35 > 0:29:40It's been run by the same family for nearly 80-odd years.
0:29:42 > 0:29:44We took a crew there, we were filming out there,
0:29:44 > 0:29:49we did this amazing shot of all the family stood outside this bake shop.
0:29:49 > 0:29:51There's about five generations of the same family,
0:29:51 > 0:29:53and got them all to smile.
0:29:53 > 0:29:57I swear there was one tooth between all of them.
0:29:57 > 0:29:58It was hilarious.
0:30:03 > 0:30:04If you want to be really fancy,
0:30:04 > 0:30:06when you get to the top layer of cream,
0:30:06 > 0:30:08spin the cake stand
0:30:08 > 0:30:11and smooth it into a spiral pattern using a palette knife.
0:30:13 > 0:30:15That's why I do it.
0:30:15 > 0:30:17The cake needs to refrigerate for a couple of hours.
0:30:18 > 0:30:21Those biscuits turn into a cake with the softness
0:30:21 > 0:30:23and the moisture from the cream.
0:30:23 > 0:30:24If you can resist temptation,
0:30:24 > 0:30:28leaving it overnight will give perfect results, ready to eat
0:30:28 > 0:30:31whenever you need that little bit of luxury in your busy day.
0:30:31 > 0:30:32For the finishing touch,
0:30:32 > 0:30:35I'm adding a few slices of stemmed ginger on top.
0:30:44 > 0:30:46When you lift it out,
0:30:46 > 0:30:49you end up with a great cake that's made out of biscuits.
0:30:49 > 0:30:53So this is the real ethos of home cooking in a hurry,
0:30:53 > 0:30:54isn't it, really?
0:30:54 > 0:30:57Simple, not a lot of work...
0:30:57 > 0:30:58but tastes fantastic.
0:31:00 > 0:31:03These days, we're used to recipes like icebox cake
0:31:03 > 0:31:06arriving from overseas.
0:31:06 > 0:31:08Sometimes we almost expect that foreign food
0:31:08 > 0:31:09automatically means better.
0:31:10 > 0:31:14But there are small, home-grown food producers making ingredients
0:31:14 > 0:31:18which are both international quality and instant eating bliss.
0:31:21 > 0:31:25There are few things quicker to prepare for a meal
0:31:25 > 0:31:27than a plate of delicious cold meats.
0:31:27 > 0:31:29But until now, the art of charcuterie -
0:31:29 > 0:31:34the curing of pork products like salami, sausages and chorizo -
0:31:34 > 0:31:37has been mainly associated with Europe.
0:31:38 > 0:31:41Now, former City high flyer Jackie Kennedy
0:31:41 > 0:31:43is making a name for herself
0:31:43 > 0:31:45by forging a career in this ancient form
0:31:45 > 0:31:48of food craftsmanship from her home in Norfolk.
0:31:51 > 0:31:54It's desperately creative and it's ever-changing.
0:31:54 > 0:31:58You practise charcuterie, you never perfect it.
0:31:58 > 0:32:01But that is part of, for me, part of the joy of it.
0:32:01 > 0:32:04Artisan producers are about being passionate.
0:32:04 > 0:32:10I think you have to be completely driven by normally just one thing.
0:32:10 > 0:32:12My thing was I wanted to make charcuterie.
0:32:15 > 0:32:19Her empire's headquarters are a converted outbuilding
0:32:19 > 0:32:20next to her house.
0:32:23 > 0:32:25Today, she's making her award-winning
0:32:25 > 0:32:27garlic and black pepper salami.
0:32:27 > 0:32:30OK, I think we're done. Can you take that away, Sarah?
0:32:30 > 0:32:32What you put in to charcuterie
0:32:32 > 0:32:34is most definitely what you get out of it.
0:32:34 > 0:32:37If you start off with a free-range pork, you've got a natural,
0:32:37 > 0:32:39fantastic, sweet flavour already.
0:32:43 > 0:32:45So I've just added the herbs and spices.
0:32:45 > 0:32:48That's basically garlic and black pepper.
0:32:48 > 0:32:51Some of the peppercorns are ground, some of them are left whole.
0:32:51 > 0:32:53Then I've added also the curing salt,
0:32:53 > 0:32:57which is again salt and sodium nitrite.
0:32:57 > 0:33:00Salt is fundamental to the curing process.
0:33:00 > 0:33:03It prevents the growth of bacteria and dehydrates the sausage
0:33:03 > 0:33:05to protect it from spoiling.
0:33:07 > 0:33:10The nitrates not only kill bacteria but also improve the colour
0:33:10 > 0:33:12and taste of the meat.
0:33:12 > 0:33:16So again, although this looks like, in the bowl, quite a lot of fat,
0:33:16 > 0:33:20this is only 15% fat that I'm actually adding into the mix.
0:33:26 > 0:33:30I use the very best quality herbs and spices that are available to me.
0:33:30 > 0:33:33So, for example, the paprika I use
0:33:33 > 0:33:35is from the de la Vera region in Spain
0:33:35 > 0:33:38which is well-renowned paprika country, if you like.
0:33:40 > 0:33:43So that all adds into the overall fantastic flavour of it.
0:33:47 > 0:33:50The Mediterranean climate is perfect for curing meat.
0:33:50 > 0:33:54But here in England, in order to achieve consistently good results,
0:33:54 > 0:33:57Jackie's had to invest in some pretty hi-tech equipment.
0:33:59 > 0:34:02Her salamis will be air-dried in a controlled environment
0:34:02 > 0:34:05at a perfect temperature for at least six weeks
0:34:05 > 0:34:07to drive out as much moisture as possible.
0:34:08 > 0:34:10Sarah's going to put them in the machine.
0:34:10 > 0:34:14This is the first curing chamber that I bought,
0:34:14 > 0:34:17which meant I could double my capacity.
0:34:17 > 0:34:22Then I moved on and have recently had this one built,
0:34:22 > 0:34:26so that I can put in around about three-quarters of a tonne at a time.
0:34:29 > 0:34:32They actually lose around 35% of their original weight
0:34:32 > 0:34:34during the curing time.
0:34:34 > 0:34:38As she puts them in, she's making sure that they don't touch -
0:34:38 > 0:34:40they don't cure properly if they touch -
0:34:40 > 0:34:43and that plenty of air flow gets around them.
0:34:46 > 0:34:48You can obviously buy a curing chamber,
0:34:48 > 0:34:50but it certainly isn't a magic box that if you put it in
0:34:50 > 0:34:53it's going to come out beautiful every time.
0:34:54 > 0:34:57But Jackie seems to have got hers down to a tee,
0:34:57 > 0:34:59and her range includes a wide selection
0:34:59 > 0:35:01of salamis and cured meats,
0:35:01 > 0:35:06from rosemary infused pancetta to pork loin and beef.
0:35:06 > 0:35:08This is coppa. This is one of my favourite cuts.
0:35:08 > 0:35:11Instead of Parma ham with the fat being on the outside,
0:35:11 > 0:35:15the fat is running through the muscle, but it's not too much.
0:35:15 > 0:35:16This is absolutely stunning.
0:35:16 > 0:35:19It's just lightly spiced again with garlic and black pepper.
0:35:19 > 0:35:21You eat it exactly like a Parma ham,
0:35:21 > 0:35:23but I think it actually has more flavour.
0:35:23 > 0:35:26Then I've just got a couple of salamis here.
0:35:26 > 0:35:31This one is actually garlic and black pepper. This one is my hot chorizo.
0:35:31 > 0:35:34Beautiful again as it is, cos it's got a quite punchy flavour.
0:35:36 > 0:35:39Jackie's finding there's a very hungry market out there
0:35:39 > 0:35:41for her home-made British charcuterie.
0:35:47 > 0:35:50Thank you very much indeed. Shall I give you one of my cards?
0:35:50 > 0:35:52We couldn't believe the quality and the taste
0:35:52 > 0:35:56and that it comes from East Anglia, cos we live in Norfolk.
0:35:56 > 0:35:58Lovely. It's a really super product.
0:35:58 > 0:36:00Just had a little taster. Really nice.
0:36:00 > 0:36:03So thought, "That's it. We'll go for it."
0:36:03 > 0:36:05It's a natural product made with a traditional recipe
0:36:05 > 0:36:08with really high quality East Anglian ingredients.
0:36:08 > 0:36:10Thank you very much indeed. Enjoy.
0:36:13 > 0:36:16One of the most famous charcuterie foods is pancetta,
0:36:16 > 0:36:21and it's the key ingredient in my mouthwatering rapid penne carbonara.
0:36:23 > 0:36:25Now, pasta has to be the ultimate food
0:36:25 > 0:36:28for something quick and simple at home.
0:36:28 > 0:36:31This is penne pasta, this is fresh pasta in a packet like this.
0:36:31 > 0:36:34But if you want to know how penne is actually made,
0:36:34 > 0:36:35you need one of these.
0:36:35 > 0:36:39Now I love my gadgets in my house, and this is a pasta maker.
0:36:39 > 0:36:42This is a kilo of "00" flour,
0:36:42 > 0:36:44which is kind of like a pasta flour.
0:36:44 > 0:36:46It's often called tipo flour.
0:36:46 > 0:36:48We use some of this.
0:36:48 > 0:36:52This is semolina flour, which is finer than traditional semolina,
0:36:52 > 0:36:55but we need a kilo of this as well...
0:36:55 > 0:36:57Into our mixture.
0:36:57 > 0:36:59Then there's quite a lot of eggs going into this.
0:36:59 > 0:37:04I know I like my butter, but this requires 12 eggs in here.
0:37:04 > 0:37:08You just carefully add them in, making sure there's no shells.
0:37:08 > 0:37:11Once the eggs are in, the fun begins.
0:37:11 > 0:37:16Turn the machine on and it mixes the ingredients into smooth pastry.
0:37:16 > 0:37:20It can make any type of pasta - tagliatelle, linguine or even
0:37:20 > 0:37:23pasta shells, depending on the shape of the cutter you uses.
0:37:23 > 0:37:26Of course, a good quality fresh pasta works well too,
0:37:26 > 0:37:28but you can't beat a good kitchen gadget.
0:37:30 > 0:37:31It's cool, isn't it?
0:37:31 > 0:37:34Every kitchen should have one of these, it's fantastic.
0:37:38 > 0:37:43So, to simply make our carbonara, what we need is just some water.
0:37:45 > 0:37:48A trick I find with pasta is plenty of salted water.
0:37:50 > 0:37:51No oil.
0:37:51 > 0:37:57I don't know where that sort of idea of oil in pasta comes from,
0:37:57 > 0:37:58but I don't add that.
0:37:58 > 0:38:01But it does require plenty of salt in the water,
0:38:01 > 0:38:03so season it really, really well.
0:38:03 > 0:38:07So boiling water, what we're going to do is crisp up our bacon.
0:38:07 > 0:38:08We've got some pancetta here.
0:38:08 > 0:38:11If you're going to make this with conventional bacon,
0:38:11 > 0:38:14my best advice is to use dry-cured bacon.
0:38:14 > 0:38:17So when you put it in the pan, it doesn't go all sweaty
0:38:17 > 0:38:21and scummy on the top as you often find in cheaper bacon.
0:38:21 > 0:38:23That's because it's injected with water.
0:38:23 > 0:38:25So, in theory, you are actually paying for water
0:38:25 > 0:38:28and not the actual product itself.
0:38:28 > 0:38:31You can get this diced now from supermarkets, already done,
0:38:31 > 0:38:32which is really good.
0:38:33 > 0:38:35I don't know where on Earth we're going in the UK.
0:38:35 > 0:38:37I actually walked into a shop the other day
0:38:37 > 0:38:40and found you could actually buy crispy bacon already done.
0:38:43 > 0:38:45Throw in this pancetta.
0:38:45 > 0:38:46We're going to get this nice and crispy,
0:38:46 > 0:38:48so put a decent amount in as well.
0:38:50 > 0:38:52Let's face it, who doesn't like bacon?
0:38:52 > 0:38:55Vegetarians, probably, but...
0:38:55 > 0:38:59Just fry this off. You want to get some colour in there.
0:38:59 > 0:39:01The most important thing is we do get it crispy.
0:39:05 > 0:39:06That looks pretty good.
0:39:09 > 0:39:13The sauce is easy. First, I need three egg yolks.
0:39:13 > 0:39:16Separate the eggs in the palm of your hand.
0:39:16 > 0:39:18It's been around long before egg separators.
0:39:20 > 0:39:22Next, add just a touch of double cream.
0:39:24 > 0:39:25Did I say a touch?
0:39:26 > 0:39:27100ml...ish.
0:39:29 > 0:39:31Give that a quick mix.
0:39:32 > 0:39:37Grate in around 50g of Parmesan. You want good quality cheese for this.
0:39:37 > 0:39:39A decent amount for that creamy flavour.
0:39:43 > 0:39:46It's going to go into our eggs and our egg yolks.
0:39:47 > 0:39:49See, the bacon now is starting to crisp up.
0:39:53 > 0:39:54Look.
0:39:54 > 0:39:56Crispy bacon.
0:39:56 > 0:39:57Delicious.
0:39:59 > 0:40:02Then what we're going to do now is just cook some of this pasta.
0:40:02 > 0:40:05Ideally you want this to dry out a little bit.
0:40:05 > 0:40:08But we're going to cook some of this...
0:40:08 > 0:40:10in the boiling water.
0:40:10 > 0:40:14This pasta, this one particularly, will take about a couple of minutes.
0:40:16 > 0:40:20You can see now... You've got a lovely bacon, nice and crisp.
0:40:21 > 0:40:22That's going to go into our pot.
0:40:23 > 0:40:25I don't know why I'm draining it off,
0:40:25 > 0:40:29cos I'm going to throw the fat in as well, so just chuck it all in.
0:40:32 > 0:40:33Give this a quick mix.
0:40:35 > 0:40:37We then take some fresh parsley.
0:40:40 > 0:40:43The secret with this is the egg yolks, really, in here.
0:40:43 > 0:40:44If we get the pasta nice and hot
0:40:44 > 0:40:47when we add it to the egg yolks and the cream,
0:40:47 > 0:40:49it actually cooks the egg yolks.
0:40:49 > 0:40:52This is really one of the fastest dishes that I know of.
0:40:52 > 0:40:56It just takes the time that the pasta takes to cook, almost.
0:40:56 > 0:40:58We're going to drain this off...
0:40:58 > 0:41:00into the sink.
0:41:02 > 0:41:04This is where you've got to be quick.
0:41:04 > 0:41:06You want the pasta already hot now.
0:41:06 > 0:41:08So while the pasta is still warm and steaming like that,
0:41:08 > 0:41:10then we throw it in the sauce.
0:41:11 > 0:41:12Mix this together.
0:41:14 > 0:41:17What happens now, the egg yolks start to cook onto the pasta,
0:41:17 > 0:41:20it glazes all that pasta as well.
0:41:21 > 0:41:24Cos we've made it with the penne pasta, you've got the tubes,
0:41:24 > 0:41:28so all the sauce, all the bits go inside those tubes as well.
0:41:30 > 0:41:31Bit of black pepper.
0:41:33 > 0:41:34Nice.
0:41:35 > 0:41:37Then...a fancy plate.
0:41:38 > 0:41:41The whole lot. The sauce is gone, you see?
0:41:41 > 0:41:44It's all soaked into the pasta as well.
0:41:47 > 0:41:48That sits on there.
0:41:50 > 0:41:53Then, finally, just a grating of this Parmesan over the top.
0:41:54 > 0:41:56There you have it.
0:41:57 > 0:42:00Carbonara, cooked pretty quick.
0:42:05 > 0:42:07That is so good.
0:42:07 > 0:42:09Because I've got plenty,
0:42:09 > 0:42:11this is the one dish I'm going to let the crew have.
0:42:11 > 0:42:12Go on, off you go.
0:42:13 > 0:42:15Cooking in a hurry doesn't mean
0:42:15 > 0:42:17you have to compromise on good eating.
0:42:19 > 0:42:21All it takes is a bit of imagination.
0:42:21 > 0:42:26When time's tight or your day is just too hectic, what better reward
0:42:26 > 0:42:30than great-tasting food like this that's on your plate in minutes?
0:42:33 > 0:42:36If you'd like to know more about how to cook any of the recipes
0:42:36 > 0:42:37featured on today's show,
0:42:37 > 0:42:39you can get all of them at our website...