0:00:02 > 0:00:05Sometimes there's no place like home,
0:00:05 > 0:00:07and few things are more comforting and delicious
0:00:07 > 0:00:09than real home cooking.
0:00:09 > 0:00:12Living in this beautiful country with great produce
0:00:12 > 0:00:16right on our doorstep, we really are spoilt for choice.
0:00:18 > 0:00:20So in this series I'm inviting you into my kitchen
0:00:20 > 0:00:23to share with you some of my tasty home-cooked treats.
0:00:23 > 0:00:28The dishes I turn to, whether entertaining friends and family
0:00:28 > 0:00:30or just relaxing on my own.
0:00:46 > 0:00:49When I get back to my Hampshire home from a hard day at work
0:00:49 > 0:00:52I like nothing more than taking the dogs out for a walk,
0:00:52 > 0:00:54making something delicious to eat
0:00:54 > 0:00:56and then chill out in front of the telly
0:00:56 > 0:00:59with my favourite show or a classic movie.
0:01:00 > 0:01:03And to gain the most from my viewing pleasure,
0:01:03 > 0:01:05the food needs to be a hit too.
0:01:06 > 0:01:08Of course, TV dinners doesn't have to mean that
0:01:08 > 0:01:10you reach for a ready-made meal or a bag of crisps.
0:01:10 > 0:01:13It's so easy to create your own nutritious,
0:01:13 > 0:01:16quick food without missing your favourite programme on the box.
0:01:16 > 0:01:20A good night in front of the telly means getting great food
0:01:20 > 0:01:24off the dinner table and onto your lap.
0:01:24 > 0:01:26Delicious dinners you can eat with your hands
0:01:26 > 0:01:28while your eyes are on the telly.
0:01:28 > 0:01:32Our ancestors knew a good show and a hand-held treat
0:01:32 > 0:01:34went, well, hand in hand.
0:01:36 > 0:01:39And with a little reinvention, classic cinema snacks
0:01:39 > 0:01:41can become the main attraction.
0:01:45 > 0:01:46It's proper nice.
0:01:46 > 0:01:49So lose the cutlery, grab a tray
0:01:49 > 0:01:53and let me show you how home cooking can boost your home entertainment.
0:01:57 > 0:02:00And first up, I'm going to share with you
0:02:00 > 0:02:02one of my all-time favourite movie-night treats.
0:02:05 > 0:02:08A platter of crispy tempura-battered seafood
0:02:08 > 0:02:12with an Oriental salsa which everyone can dive into.
0:02:17 > 0:02:19It's lovely and light, lovely and delicate,
0:02:19 > 0:02:21but also packed full of flavour.
0:02:21 > 0:02:24And what I'm going to do first of all is marinade our prawns
0:02:24 > 0:02:26to go with some squid.
0:02:26 > 0:02:28Now, the thing is with squid,
0:02:28 > 0:02:31you've either got to cook it very, very quickly or very slowly.
0:02:31 > 0:02:34And this fast form of cooking makes it ideal
0:02:34 > 0:02:38for this dish, really. We're going to just slice this up.
0:02:38 > 0:02:40Now, with squid, you get the little fins on here.
0:02:40 > 0:02:42You can take these off.
0:02:42 > 0:02:47But what I want is just almost like little squid rings, really.
0:02:49 > 0:02:50It's often one of the things
0:02:50 > 0:02:53that you wouldn't really think of with a TV dinner, squid,
0:02:53 > 0:02:55but it is one of those fantastic ingredients
0:02:55 > 0:02:57that when you try it, and you try it fresh,
0:02:57 > 0:03:00it really does taste superb.
0:03:00 > 0:03:02But then just to increase the flavour slightly,
0:03:02 > 0:03:04I'm going to just give this a quick marinade.
0:03:04 > 0:03:07Now, it's not a marinade that you want to sit in the fridge overnight,
0:03:07 > 0:03:10it's just a very quick and simple marinade
0:03:10 > 0:03:12that you can do with prawns as well.
0:03:12 > 0:03:14So throw the whole lot in,
0:03:14 > 0:03:17and then we use a combination of liquids, really.
0:03:17 > 0:03:19Little bit of soy sauce.
0:03:20 > 0:03:22Not too much.
0:03:22 > 0:03:25Then I'm going to use some of this rice wine,
0:03:25 > 0:03:27or shaoxing, as it's called.
0:03:27 > 0:03:30A fantastic flavour, particularly with fish and chicken.
0:03:30 > 0:03:34And then I'm going to add some sesame oil.
0:03:34 > 0:03:36A good squeeze of lime.
0:03:36 > 0:03:39The idea is not to put too much liquid in,
0:03:39 > 0:03:42cos it's the cornflour that I'm going to add to this,
0:03:42 > 0:03:44when it deep-fat fries it gets lovely and crisp,
0:03:44 > 0:03:47instead of using a traditional batter. So we'll just leave that
0:03:47 > 0:03:50to one side, meanwhile make our sauce.
0:03:50 > 0:03:52Now, sauce is very simple.
0:03:52 > 0:03:55Two predominant flavours in this style of cooking,
0:03:55 > 0:03:58one of which is coriander...
0:03:58 > 0:04:00and the other one is mint.
0:04:00 > 0:04:04The two work so well together when you're doing a dressing like this.
0:04:04 > 0:04:06So throw the whole lot in, and what you're trying to create
0:04:06 > 0:04:09I suppose almost is like an Asian sort of pesto, really.
0:04:11 > 0:04:15To the mint and coriander, I like to add one chopped clove of garlic
0:04:15 > 0:04:18and one chopped red chilli.
0:04:20 > 0:04:24If you don't like too much heat, you can always put in less chilli.
0:04:24 > 0:04:26But don't leave out the next ingredient.
0:04:26 > 0:04:28This is palm sugar.
0:04:28 > 0:04:31And this is almost in its liquid form.
0:04:31 > 0:04:36This stuff really is fantastic in this dressing.
0:04:36 > 0:04:38When you taste it...
0:04:40 > 0:04:44..it's kind of a cross between, I don't know, honey and...
0:04:44 > 0:04:46caster sugar, that sort of stuff?
0:04:46 > 0:04:48It's got a flavour all of its own, really, palm sugar.
0:04:48 > 0:04:51But it's essential in this dressing.
0:04:51 > 0:04:53Next, add a splash of fish sauce,
0:04:53 > 0:04:55a dash of soy...
0:04:57 > 0:04:59Some sesame oil - but not too much,
0:04:59 > 0:05:02or it will overpower the other ingredients.
0:05:04 > 0:05:09Some more of the rice wine, and finally, the juice of a lime.
0:05:09 > 0:05:11And give it all a quick blitz.
0:05:15 > 0:05:18The key really to this is its freshness,
0:05:18 > 0:05:21cos you've got this lovely flavour of mint and coriander.
0:05:21 > 0:05:24Smells fantastic.
0:05:24 > 0:05:27But it's brilliant, that. Just leave that to one side.
0:05:27 > 0:05:29And we're going to use some cornflour.
0:05:29 > 0:05:31This is much quicker, instead of using
0:05:31 > 0:05:34a conventional tempura batter, really.
0:05:36 > 0:05:38By adding cornflour into this,
0:05:38 > 0:05:39you'll actually start to thicken it up.
0:05:39 > 0:05:42Decent amount of cornflour, mix this all together
0:05:42 > 0:05:44and you can see it actually starts to thicken up
0:05:44 > 0:05:46and really coat the fish.
0:05:50 > 0:05:53And it's almost as if the prawns and the squid
0:05:53 > 0:05:55are actually coated in this glue.
0:05:55 > 0:05:59This gloop. But this gloop, when we deep-fat fry it,
0:05:59 > 0:06:02will actually crisp up into a lovely batter.
0:06:02 > 0:06:06Get the oil nice and hot and drop this in.
0:06:09 > 0:06:12Frying the prawns and squid in batches will make sure
0:06:12 > 0:06:14the temperature of the oil doesn't drop,
0:06:14 > 0:06:17so the tempura batter will stay nice and crispy.
0:06:19 > 0:06:21Each batch just needs two minutes of frying time
0:06:21 > 0:06:25and they're cooked. Quick and easy.
0:06:25 > 0:06:27And then season it with a good pinch of salt
0:06:27 > 0:06:30and then finally, just for a garnish for this,
0:06:30 > 0:06:32I've got some spring onions.
0:06:32 > 0:06:36This to me is one of those dishes that you almost just want to...
0:06:36 > 0:06:38sort of put in the middle of the table
0:06:38 > 0:06:41while watching TV and everybody just dives in, really.
0:06:43 > 0:06:44So a little bit of spring onion.
0:06:44 > 0:06:49Again, a touch of the chilli just adds a little bit of fire into this.
0:06:49 > 0:06:53And then you want to serve it on a big platter like this.
0:06:53 > 0:06:57And you just chuck it all on.
0:06:58 > 0:07:00Got a nice little texture with it.
0:07:02 > 0:07:05But the secret I think with this is this sauce.
0:07:05 > 0:07:08And it's one of those things that when you make it,
0:07:08 > 0:07:13it'll be in your store cupboard, because it is so easy.
0:07:13 > 0:07:15And it goes with so many different things -
0:07:15 > 0:07:18seafood like I'm doing here, but chicken,
0:07:18 > 0:07:20bit of cold beef,
0:07:20 > 0:07:23a nice little salad.
0:07:23 > 0:07:26A good sprinkling of the spring onions.
0:07:27 > 0:07:30And the chilli.
0:07:30 > 0:07:33For a final touch, I like to add chopped fragrant herbs
0:07:33 > 0:07:36like chives, mint and coriander
0:07:36 > 0:07:38and scatter them over the dish.
0:07:40 > 0:07:43I love this dish. I just think it's just so simple.
0:07:43 > 0:07:46It's got great flavour as well.
0:07:46 > 0:07:48Looks great.
0:07:48 > 0:07:54And I know with that dressing it tastes great too.
0:07:54 > 0:07:57So there you have it - the perfect finger food
0:07:57 > 0:07:59for a night in front of the telly.
0:07:59 > 0:08:01It might take a little longer than a microwave meal,
0:08:01 > 0:08:04but I promise the effort is worth it.
0:08:04 > 0:08:08So all you want now is something decent to watch on TV.
0:08:12 > 0:08:16And my favourite TV pud to follow would have to be ice cream.
0:08:21 > 0:08:25And luckily for me, just a few miles down the road on their farm,
0:08:25 > 0:08:28Peter and Celia Haynes make award-winning ice cream
0:08:28 > 0:08:31from the milk of their own Jersey cows.
0:08:36 > 0:08:39Jersey cows are lovely animals to handle.
0:08:39 > 0:08:41They're great characters - they're very quiet,
0:08:41 > 0:08:44apart from the bulls, which are known to be the worst of all,
0:08:44 > 0:08:47so we do have to watch those. But they're lovely cattle,
0:08:47 > 0:08:50and the main thing is the quality of the milk.
0:08:50 > 0:08:52The milk is absolutely superb.
0:08:52 > 0:08:56And not only that, it's also very high in protein,
0:08:56 > 0:08:59vitamins, minerals and calcium, all together,
0:08:59 > 0:09:01and it tastes the very best of all.
0:09:01 > 0:09:04So you know, it's a superb milk.
0:09:04 > 0:09:08But the main reason why Jersey cows are the cream of the crop
0:09:08 > 0:09:12is their milk contains a whopping 4.8% butter fat,
0:09:12 > 0:09:15which is 2% higher than other breeds.
0:09:15 > 0:09:17This is the milk that we're just going to separate
0:09:17 > 0:09:19and make into cream.
0:09:19 > 0:09:21The skimmed milk which is a by-product
0:09:21 > 0:09:23will come out of this spout here,
0:09:23 > 0:09:26and the cream will come out of this spout here.
0:09:26 > 0:09:29Don't ask me how it happens, but it's magic.
0:09:29 > 0:09:32Glasses on, and it's all systems go.
0:09:34 > 0:09:37Right, now let the milk flow down through here.
0:09:37 > 0:09:39Separator is nearly as old as me,
0:09:39 > 0:09:42but it too has to work still.
0:09:42 > 0:09:45So...but it's good, it works.
0:09:47 > 0:09:51Should be just about the right thickness now for potting off.
0:09:51 > 0:09:55The cream will thicken up. It comes out quite runny,
0:09:55 > 0:09:58but by the morning it'll be fairly sort of thick
0:09:58 > 0:10:01and in about two to three days you won't be able to
0:10:01 > 0:10:03tip it out of the pot. You'll have to spoon it out.
0:10:05 > 0:10:09Oh, yes. This is the very best cream.
0:10:09 > 0:10:12Unpasteurised Jersey cream takes a lot of beating.
0:10:12 > 0:10:15Probably the best in the world, this is.
0:10:15 > 0:10:18This is the cream that we're going to put into the ice cream
0:10:18 > 0:10:19and I put that into the bucket.
0:10:20 > 0:10:24There we are, this has to be weighed on the scales in a bit.
0:10:25 > 0:10:27'But now, the fun bit and like everything on the farm,
0:10:27 > 0:10:30'it's all kept in the family.
0:10:30 > 0:10:33'It's daughter Julie who makes the ice cream and today,
0:10:33 > 0:10:36'she's making their new flavour - salted caramel.'
0:10:36 > 0:10:39I've always liked cooking ever since I was little, so
0:10:39 > 0:10:41I quite enjoy work every day.
0:10:44 > 0:10:47The key stages of making ice cream,
0:10:47 > 0:10:49firstly adding good-quality Jersey milk.
0:10:49 > 0:10:52After that, we add the dry ingredients.
0:10:52 > 0:10:55We always use golden granulated cane sugar
0:10:55 > 0:10:58as it gives the mixture a slightly richer taste.
0:10:58 > 0:11:02It's not just sweetening it, it's actually flavouring it.
0:11:02 > 0:11:03We add a mixture of butter and cream
0:11:03 > 0:11:06because the butter just gives the ice cream a really nice, rich,
0:11:06 > 0:11:11velvety consistency and also gives it an extra buttery taste.
0:11:11 > 0:11:15'Mm, that's definitely my kind of recipe!'
0:11:15 > 0:11:21And finally, but by no means least, here comes the lovely Jersey cream.
0:11:21 > 0:11:24'Everything's left to thoroughly mix and pasteurise
0:11:24 > 0:11:27'before going into the ice-cream machine.'
0:11:33 > 0:11:37Next in, some dark caramel sauce.
0:11:37 > 0:11:40This is adding the flavouring into the mix before you turn
0:11:40 > 0:11:42the refrigeration on to freeze it.
0:11:43 > 0:11:45And finally, the sea salt.
0:11:53 > 0:11:56It only takes an hour for the ice cream to be whipped together
0:11:56 > 0:11:57before being packaged...
0:12:01 > 0:12:03..popped into the deep freeze...
0:12:03 > 0:12:07and the bit that always puts a smile on my face - eaten.
0:12:07 > 0:12:10Oh, yummy! Going to eat it now?
0:12:10 > 0:12:15- Oh!- Ooh...oh, it's cold!
0:12:15 > 0:12:20Very creamy, you get that hint of caramel, but it's not too sweet.
0:12:20 > 0:12:25It's really nice when it comes from a local farm. Tastes lovely.
0:12:25 > 0:12:28The only trouble is it's going down a bit too well, so...!
0:12:28 > 0:12:30Yes, very, very nice. Very nice.
0:12:38 > 0:12:39MOOING
0:12:47 > 0:12:50'So, Celia and Julie may be the cream of ice-cream makers
0:12:50 > 0:12:53'but can they turn their hand to one of my favourite TV dinners?'
0:12:55 > 0:12:58To serve with their award-winning ice cream, I'm pairing it
0:12:58 > 0:13:02with sugared doughnuts and my own luxurious but simple-to-make
0:13:02 > 0:13:04peach Melba sauce.
0:13:06 > 0:13:08I've invited them over to my kitchen to help me
0:13:08 > 0:13:11get the doughnut production line rolling.
0:13:11 > 0:13:13First thing is, I never thought anybody would use as much butter
0:13:13 > 0:13:16and cream as me, so congratulations on that one.
0:13:16 > 0:13:17You nearly beat me to it!
0:13:17 > 0:13:22That's a serious amount of butter going in there. I assume you need that for the texture, do you?
0:13:22 > 0:13:25- We do, it improves it enormously. - It's fantastic.
0:13:25 > 0:13:27I'll show you how to make these little doughnuts
0:13:27 > 0:13:29- which go brilliantly with it. - Excellent.
0:13:29 > 0:13:32First of all, we need some good quality flour.
0:13:32 > 0:13:35Like anything, like your cream, it's good quality ingredients
0:13:35 > 0:13:39that go in to start with. 250g of flour.
0:13:39 > 0:13:42That's going to go in there, and then we throw that into a bowl.
0:13:42 > 0:13:44This is an enriched yeast dough.
0:13:44 > 0:13:49The way that we enrich it is by adding some sugar,
0:13:49 > 0:13:53so we need about 25g of sugar.
0:13:53 > 0:13:58That's going to go in there as well, so just a good smidgen of sugar.
0:13:58 > 0:14:01You used to go to college, didn't you? Catering college.
0:14:01 > 0:14:04- Many years ago, I did, yes.- How do you end up back on a farm, then?
0:14:04 > 0:14:06I finished school and was a bit lost
0:14:06 > 0:14:10so Mum suggested catering might be a good plan.
0:14:10 > 0:14:12Then started working in a livery yard
0:14:12 > 0:14:14and then an opportunity arose
0:14:14 > 0:14:17at home to come back to the farm and help out
0:14:17 > 0:14:21with the ice cream and as the years have gone on, I reached the top.
0:14:21 > 0:14:23Were you always a dairy farm, then?
0:14:23 > 0:14:25Yes, we've... Well, I say, "always,"
0:14:25 > 0:14:30when I married my husband, we became a dairy farm in 1967
0:14:30 > 0:14:33so we've had a herd of jerseys going since then.
0:14:33 > 0:14:40We've got some instant yeast here. 125ml of water.
0:14:40 > 0:14:41Just bring this all together.
0:14:41 > 0:14:45Ideally, it wants to be warm water. You can do it with cold water,
0:14:45 > 0:14:46it just takes longer to prove.
0:14:46 > 0:14:51As long as it's not scalding water, which then kills the yeast.
0:14:51 > 0:14:54The secret of this is just bringing all this lot together.
0:14:54 > 0:14:56And then you knead this.
0:14:56 > 0:14:58A bit like bread, you continue kneading it.
0:14:58 > 0:15:02All the butter sort of dissolves into the mixture as well.
0:15:02 > 0:15:08And then what you do is you cover that over, leave that to one side
0:15:08 > 0:15:11and let it prove for a while. I'll set you to work on this one.
0:15:11 > 0:15:14- How are you at rolling out little bread rolls?- She's the one for doing that.
0:15:14 > 0:15:18- This is where the technique lies. A tiny bit of flour.- Yep.
0:15:18 > 0:15:21And what you want to do is just grab some of this dough.
0:15:21 > 0:15:22If you're doing larger doughnuts,
0:15:22 > 0:15:24you need to prove this again, like bread dough.
0:15:24 > 0:15:26But smaller ones, you don't need to.
0:15:26 > 0:15:29A little bit in your hands like that,
0:15:29 > 0:15:33and then roll this up in a little ball, turn it over,
0:15:33 > 0:15:37press down first with the palm of your hand, and then slowly up.
0:15:37 > 0:15:41- And you end up...- Wow!- ..with a nice little doughnut ball.- Okey-doke.
0:15:41 > 0:15:45- Ready with that?- Yes, I'll give it a go.- Thanks. I need 106, please!
0:15:45 > 0:15:49- Very funny!- Need some help as well? - I could do with it, really!
0:15:49 > 0:15:52- I'll put on a cup of tea! - You can do it over here.
0:15:52 > 0:15:56- There you go, a little bit of flour. - Bit of flour.- That's it.
0:15:56 > 0:15:59There's no such thing as a free lunch in this house.
0:15:59 > 0:16:03- You're in a Yorkshireman's household now!- Ooh, too right!
0:16:03 > 0:16:08How does your ice cream differ from the mass-produced sort of stuff?
0:16:08 > 0:16:10Because a lot of that's got forced air into it
0:16:10 > 0:16:13and all manner of different fats. Yours seem almost natural.
0:16:13 > 0:16:16All natural fats now, it's completely natural
0:16:16 > 0:16:18and it's all home produced on the farm as well
0:16:18 > 0:16:21- and that's...oops!- I think the fact that we milk the cows ourselves
0:16:21 > 0:16:23and make the cream...
0:16:23 > 0:16:26This is the reason why she left you to do the cooking?
0:16:26 > 0:16:30- I needed more flour.- Did you go hungry as a child?- I did!
0:16:30 > 0:16:32- That's why I was good at cooking! - HE LAUGHS
0:16:32 > 0:16:35What the hell are you doing?!
0:16:35 > 0:16:38- You see, she's got the training. - Look at mine. "Training"?!- Yeah.
0:16:38 > 0:16:42Both of you need to go back to school. Look what you're doing!
0:16:42 > 0:16:45- I'm not doing very well. - Just a small amount of flour
0:16:45 > 0:16:47and then you just roll this in your hand.
0:16:47 > 0:16:48His does look better.
0:16:48 > 0:16:51- CELIA LAUGHS Yeah, right.- Roll it up.
0:16:51 > 0:16:55- That's brilliant.- Yours is shinier. - I'm not doing it at all well.
0:16:55 > 0:16:58- No, you're making a complete and utter mess of that.- Pig's ear.
0:16:58 > 0:17:01Let me put a bit more flour on your hands.
0:17:01 > 0:17:04I think we'll have to pass on me making doughnuts!
0:17:04 > 0:17:07- No, we're not, otherwise we'll all go hungry.- Not going to go hungry.
0:17:07 > 0:17:10I want a doughnut out of that by the time you leave here.
0:17:10 > 0:17:13While these mess around with this Play-Doh, I'm going to make
0:17:13 > 0:17:16a little sauce to go with it.
0:17:16 > 0:17:19'To make a quick peach Melba sauce, add some sugar to a dry pan
0:17:19 > 0:17:24'and let it caramelise. Add a splash of brandy...'
0:17:24 > 0:17:28- Stand back at this point.- Oh! Oh, my God!
0:17:28 > 0:17:34'..the juice of an orange, some tinned peaches,
0:17:34 > 0:17:38'a handful of flaked almonds and the same of pistachios.'
0:17:40 > 0:17:42'Finally, throw in some lovely fresh raspberries.'
0:17:42 > 0:17:47Really, that's it. You just turn the heat off and just let it sit there.
0:17:47 > 0:17:50Meanwhile we turn our attention to the doughnuts.
0:17:50 > 0:17:53- These are going well now. - They're looking good.
0:17:53 > 0:17:54- Oops!- Oops!
0:17:54 > 0:17:57BOTH WOMEN GIGGLE
0:17:57 > 0:17:58Sorry!
0:17:58 > 0:18:00Whose idea was it to make ice cream?
0:18:00 > 0:18:03It was actually the Minister of Agriculture, I think,
0:18:03 > 0:18:06suggested we should try it, make some extra money,
0:18:06 > 0:18:11certainly it's caught on, that was in 1984 and we've been at it ever since.
0:18:11 > 0:18:13Fantastic.
0:18:13 > 0:18:15We're better at ice cream than doughnuts, that's for sure!
0:18:15 > 0:18:20- Yeah, I can see that! I can vouch for that one.- That's a good one!
0:18:20 > 0:18:22Deep-fry your doughnuts in batches
0:18:22 > 0:18:27and cook them between three and four minutes until they're golden brown.
0:18:27 > 0:18:31- They look wonderful.- On there.
0:18:31 > 0:18:33I like to roll them in caster sugar,
0:18:33 > 0:18:36then all that's left to do is bring this magical trio together
0:18:36 > 0:18:39on one plate. And taste.
0:18:39 > 0:18:43- Best ones I've ever tried.- Mmmm!
0:18:43 > 0:18:46- They're all right?- Delicious. - Think it's going to catch on?
0:18:46 > 0:18:50- I think that's going to catch on. - It's fantastic ice-cream, though.
0:18:50 > 0:18:53- Thank you.- Well worth it, thank YOU.
0:18:53 > 0:18:55- Excellent.- You've taught me a lesson.
0:18:55 > 0:18:57We can make ice cream and you can do donuts.
0:18:57 > 0:18:59That's the lesson that I have just been taught!
0:18:59 > 0:19:03Don't let her loose in the kitchen at all. Carnage.
0:19:03 > 0:19:07This trilogy of sweet treats really is the perfect ending
0:19:07 > 0:19:11to a night in front of the TV, the contrast between the cold ice cream,
0:19:11 > 0:19:16hot doughnuts and the peach melba sauce is a combination to die for.
0:19:21 > 0:19:26All our best home-cooked treats have a rich and fascinating history
0:19:26 > 0:19:29and much like today, whenever we're being entertained,
0:19:29 > 0:19:33we're all partial to a tasty nibble.
0:19:33 > 0:19:36In his 17th century cottage, food historian, Ivan Day,
0:19:36 > 0:19:40is recreating two popular stacks from long before
0:19:40 > 0:19:43the age of cinema and television.
0:19:43 > 0:19:46There were a number of occasions, very rare,
0:19:46 > 0:19:49when the Thames completely froze over
0:19:49 > 0:19:53and people would move on to the ice and have fairs on the ice,
0:19:53 > 0:19:55they were known as the frost fairs.
0:19:55 > 0:19:58Frost fairs were organised by the watermen,
0:19:58 > 0:20:02who made their living, ferrying people and goods up the river.
0:20:02 > 0:20:06It was a perfect opportunity to sell a whole range of tasty food
0:20:06 > 0:20:08and drink and make a healthy profit.
0:20:08 > 0:20:12One of the most popular foods was something called hot pippin,
0:20:12 > 0:20:15which was sold, usually by ladies, by Pippin Girls,
0:20:15 > 0:20:18who would probably bake them on land
0:20:18 > 0:20:21and then get on to the ice with a big basket shouting,
0:20:21 > 0:20:23"Pippins hot! Pippins hot!"
0:20:23 > 0:20:26And it doubled up, not only as something nice to eat,
0:20:26 > 0:20:31but also kept your hands warm in the very, very cold conditions.
0:20:31 > 0:20:35I've got here a beautiful little,
0:20:35 > 0:20:40probably 250-year-old apple corer and it's made out of the bone
0:20:40 > 0:20:46and I very carefully push the core in at the top like that.
0:20:46 > 0:20:50And remove most of the core.
0:20:50 > 0:20:54A lot of people who went on to the ice were very wealthy Londoners
0:20:54 > 0:20:58and the vendors could recognise them immediately by their dress.
0:20:58 > 0:21:00They would target them,
0:21:00 > 0:21:04so often they would include a few little luxury ingredients in them,
0:21:04 > 0:21:09to tempt these people, so I'm going to put a few currants in the bottom.
0:21:09 > 0:21:14Then, a little bit of sugar, not too much,
0:21:14 > 0:21:17because it'll actually boil over and then,
0:21:17 > 0:21:21just a pinch of cinnamon and then finally,
0:21:21 > 0:21:26a little plug of butter.
0:21:26 > 0:21:29One really important detail is to prick them,
0:21:29 > 0:21:35because they can explode, so that, basically, is about 10 seconds work,
0:21:35 > 0:21:38but that adds an enormous amount of equity to that apple,
0:21:38 > 0:21:42so that you can sell it to some Colonel Fancy-Pants
0:21:42 > 0:21:45at hopefully a thousand percent profit.
0:21:54 > 0:21:57The sort of people who cook these probably didn't have an oven
0:21:57 > 0:22:01in their house, but they probably had a fireplace of some kind
0:22:01 > 0:22:07and all you need to bake apples is to stick them in front of the fire.
0:22:07 > 0:22:10A lot of people had something which was a little reflector oven,
0:22:10 > 0:22:14so if I just put that carefully on there,
0:22:14 > 0:22:17which will keep all the heat in.
0:22:17 > 0:22:21While my pippins are baking in front of the fire,
0:22:21 > 0:22:24I thought I would make another frost fair delicacy,
0:22:24 > 0:22:27which is called a stump pie
0:22:27 > 0:22:30and this is made with either minced lamb or minced mutton
0:22:30 > 0:22:33and I have got some mutton in here.
0:22:33 > 0:22:39And it's very simply padded out with suet.
0:22:39 > 0:22:44A few currants to keep the gentry happy on the ice,
0:22:44 > 0:22:46because everybody loved dried fruit
0:22:46 > 0:22:50and the main flavouring would be some nutmeg.
0:22:52 > 0:22:56And some thyme, some freshly-picked thyme,
0:22:56 > 0:22:59because this grew absolutely everywhere.
0:22:59 > 0:23:03A little bit of salt, and some pepper as well.
0:23:03 > 0:23:05To bind all these ingredients together,
0:23:05 > 0:23:07I'm going to use the traditional method,
0:23:07 > 0:23:11which is about a couple of egg yolks.
0:23:15 > 0:23:18Often these pies are made without any kind of container,
0:23:18 > 0:23:21the pie IS the container
0:23:21 > 0:23:25and it was sometimes called a coffin, meaning a box.
0:23:25 > 0:23:28The next thing is, I'm going to use this little gizmo here,
0:23:28 > 0:23:32colloquially known as a pie dolly, and then it's a case of
0:23:32 > 0:23:37putting some downward pressure like that on it, then,
0:23:37 > 0:23:39I'm going to invert it, like that
0:23:39 > 0:23:44and then I grip the edge and squeeze it.
0:23:44 > 0:23:48And the idea is to get it, so that it's level
0:23:48 > 0:23:52with the top of the dolly.
0:23:52 > 0:23:55Now, I'm going to make the lids.
0:24:00 > 0:24:03Now, basically it's just a case of...
0:24:03 > 0:24:08..making a little ball of meat and popping it in.
0:24:08 > 0:24:11Best not to press it in too much,
0:24:11 > 0:24:13because you get quite a lot of gravy
0:24:13 > 0:24:16and you've got to have somewhere for the gravy to go.
0:24:23 > 0:24:25Everyone is born with their own pastry crimpers
0:24:25 > 0:24:28at the end of their arms,
0:24:28 > 0:24:32so what you basically do is you use your little finger
0:24:32 > 0:24:36and you push it that way, towards those two.
0:24:36 > 0:24:40These little patterns at the top were sometimes called crimps
0:24:40 > 0:24:43and cranks, so the crimp is the bit that goes in
0:24:43 > 0:24:45and the crank is the bit that comes out.
0:24:45 > 0:24:47It's often abbreviated to crimpencranks,
0:24:47 > 0:24:50which is one of my favourite English words.
0:24:53 > 0:24:55Don't put them in a really hot oven,
0:24:55 > 0:24:58you put them in a low oven, which soaks the heat through
0:24:58 > 0:25:02and once it gets to boiling point, the meat really cooks.
0:25:15 > 0:25:19Couple of dishes there you're not going to see in the cinema today,
0:25:19 > 0:25:24but perfect for a frost fair, some lovely stump pies
0:25:24 > 0:25:29and some marvellous hot baked pippins.
0:25:29 > 0:25:32I tell you what, when it came to good food and entertainment,
0:25:32 > 0:25:35our ancestors knew what they were doing.
0:25:40 > 0:25:42But in our more recent past, a TV dinner
0:25:42 > 0:25:44was not such a wholesome affair.
0:25:44 > 0:25:46In our quest for a quick supper in front of the telly,
0:25:46 > 0:25:49we'd peel back the lid and wait for the ping of a microwave
0:25:49 > 0:25:53to tell us our supper was served.
0:25:53 > 0:25:55But you don't need to do that, because I'm going to show you
0:25:55 > 0:26:00a fast and delicious TV dinner that hardly needs any cooking at all.
0:26:01 > 0:26:05When you think of TV dinners, you wouldn't normally think of a salad,
0:26:05 > 0:26:08but this inspiration for this dish comes from a very famous chef,
0:26:08 > 0:26:12a guy called Eric Chapeau, it's Salad Landaise.
0:26:12 > 0:26:15This big and butch salad stars duck,
0:26:15 > 0:26:18blue cheese and candied pecans.
0:26:18 > 0:26:20And with the bowl in one hand and a fork in the other,
0:26:20 > 0:26:23you won't even need a tray.
0:26:23 > 0:26:25So easy to replicate at home,
0:26:25 > 0:26:29if you break things down a little bit and simplify it and also, cheat.
0:26:29 > 0:26:32And I'm going to cheat by using some of this duck confit,
0:26:32 > 0:26:35it's basically salted and cooked in duck fat,
0:26:35 > 0:26:38duck legs, if you've never tried it before, try it,
0:26:38 > 0:26:41buy it from the supermarket, it really is fantastic.
0:26:41 > 0:26:43Not the most appetising thing in the world,
0:26:43 > 0:26:48when you sort of lift it out, but believe me, it tastes superb.
0:26:50 > 0:26:53All we do with that... You don't need to season it, nothing.
0:26:53 > 0:26:56You just take the whole lot, straight in the oven.
0:26:56 > 0:26:58Going to take about 10 minutes to warm through,
0:26:58 > 0:27:01gives it enough time to create sort of our garnish to go with this.
0:27:01 > 0:27:04Now I love these, these are spicy pecan nuts
0:27:04 > 0:27:07and they're actually pretty simple to make.
0:27:07 > 0:27:10All you do is you take a nice hot pan on a stove.
0:27:10 > 0:27:13Use some light brown sugar, but we're going to spice these up.
0:27:13 > 0:27:16The spice I'm going to use is cayenne.
0:27:16 > 0:27:18You've got to use this quite sparingly, really,
0:27:18 > 0:27:21because it's pretty strong.
0:27:21 > 0:27:23So, just a good pinch of cayenne.
0:27:24 > 0:27:26And I'm going to roast some pecan nuts with it.
0:27:26 > 0:27:30You could use some walnuts, but the sweetness of the pecan works amazing
0:27:30 > 0:27:33with the blue cheese dressing and also the roast duck.
0:27:33 > 0:27:37What we're going to do is take our different types of blue cheese.
0:27:37 > 0:27:40Now, it's entirely up to you which ones you use, really.
0:27:40 > 0:27:42I've got some Gorgonzola and Saint Augur, really.
0:27:42 > 0:27:45I wouldn't use Stilton, I find it too strong.
0:27:45 > 0:27:48Equal quantities of each, something like that.
0:27:50 > 0:27:54And then we need a touch of garlic, just a little bit of crushed garlic.
0:27:56 > 0:27:58And we start whisking this together.
0:27:58 > 0:28:00Now, this is where it starts to get a bit unusual.
0:28:00 > 0:28:03You have to bear with me on this one, but we have some runny honey,
0:28:03 > 0:28:04we've got some buttermilk.
0:28:04 > 0:28:06Now, buttermilk I always have in the fridge
0:28:06 > 0:28:10because it's slightly sour, works brilliantly in dressings.
0:28:12 > 0:28:13Mix this altogether.
0:28:13 > 0:28:15Now this sugar's not far off.
0:28:15 > 0:28:18We're just going to put a little bit of water in here.
0:28:18 > 0:28:21Just to stop it from catching too much.
0:28:21 > 0:28:24And now, straight away, we can start to add our pecan nuts.
0:28:24 > 0:28:27You can see that sugar starting to crisp up.
0:28:29 > 0:28:33In we go with the pecans. I love pecan nuts!
0:28:33 > 0:28:37They just make a great alternative to walnuts. A good pinch of salt.
0:28:39 > 0:28:41And you can coat that in the caramel.
0:28:41 > 0:28:43See, they go lovely and shiny.
0:28:43 > 0:28:45All we do now, take them out...
0:28:47 > 0:28:49..onto our little tray, pop them in the oven for five minutes.
0:28:52 > 0:28:55'To finish the dressing, add some creme fraiche,
0:28:55 > 0:29:01'a touch of lemon juice, a few drops of Tabasco and Worcester sauce,
0:29:01 > 0:29:03'and a splash of red wine vinegar.'
0:29:03 > 0:29:06The only thing I need to add now is the mayonnaise.
0:29:08 > 0:29:09Now, I actually make my own mayonnaise
0:29:09 > 0:29:12and have this already in the fridge.
0:29:12 > 0:29:14I make this out of rapeseed oil,
0:29:14 > 0:29:15you can see the difference in colour.
0:29:15 > 0:29:18Traditional mayonnaise is made with veg oil.
0:29:18 > 0:29:22You end up with this lovely sort of yellow colour. Mix this together.
0:29:24 > 0:29:27And we've really got our dressing there, that's it.
0:29:30 > 0:29:31The pecan nuts are now done.
0:29:31 > 0:29:33We can leave these to cool.
0:29:33 > 0:29:36The duck is really done, it's as quick as that.
0:29:36 > 0:29:38All you want to do is just warm it through, really.
0:29:38 > 0:29:42I'm going to serve some of this - some funky lettuce with it.
0:29:42 > 0:29:46You can use Cos, Romaine lettuce, even Little Gem, really.
0:29:46 > 0:29:48But this, the whole idea of TV dinners is you want something
0:29:48 > 0:29:51that doesn't collapse while you're enjoying watching TV,
0:29:51 > 0:29:54so don't cut this up too small.
0:29:54 > 0:29:56Chunks - like that.
0:29:56 > 0:30:00All we are going to do now is grab our duck. This is fantastic.
0:30:00 > 0:30:06Let's face it, anything that's been cooked for three hours in its own fat is going to taste great.
0:30:06 > 0:30:08Just chuck it all in.
0:30:08 > 0:30:11And then you've got your pecan nuts. You can break these up.
0:30:11 > 0:30:14And then, finally, of course, we've got some of our dressing.
0:30:14 > 0:30:16This will actually keep for a couple of days.
0:30:16 > 0:30:19You can see, you've got the chunks of the blue cheese and there,
0:30:19 > 0:30:21the sort of lumps.
0:30:21 > 0:30:22Lightly dressed it as well.
0:30:24 > 0:30:26You're not washing lettuce in salad dressing,
0:30:26 > 0:30:29you're just basically coating the leaves.
0:30:29 > 0:30:30Just pile it in.
0:30:31 > 0:30:35When you do it like this, there's something about...
0:30:35 > 0:30:39the buttermilk, and that creme fraiche and the lemon and everything else.
0:30:39 > 0:30:42It's just the addition of those other little things make all the difference.
0:30:44 > 0:30:46'This is my go-to TV dinner
0:30:46 > 0:30:50'when I want something quick, simple but packed full of flavour.
0:30:50 > 0:30:54'With bold ingredients like duck, blue cheese and candied pecans,
0:30:54 > 0:30:58'I know this robust salad can only improve my viewing pleasure.'
0:30:59 > 0:31:03You see, all you need to do now is grab your fork, grab your bowl...
0:31:04 > 0:31:08..and grab your remote control, because THAT tastes fantastic!
0:31:10 > 0:31:13'There really is no limit to what makes a great TV dinner,
0:31:13 > 0:31:16'just as long as it's easy to eat.
0:31:16 > 0:31:18'But when it comes to movie night nibbles,
0:31:18 > 0:31:22'one classic cinema snack pops easier into the mouth than any other.
0:31:23 > 0:31:27'Catherine and Richard Furze are just one of many small producers who
0:31:27 > 0:31:32'have taken bright ideas from their home kitchens to a wider audience.
0:31:32 > 0:31:35'In their case, they've transformed child-rated popcorn
0:31:35 > 0:31:37'into an adults only snack.
0:31:37 > 0:31:41'They've teamed it with unexpected ingredients, like garlic,
0:31:41 > 0:31:45'fennel and chilli, and in doing so, have put good old popcorn on the
0:31:45 > 0:31:51'gastronomic map, and it's all down to Catherine's love of a good novel.'
0:31:51 > 0:31:55This book was the inspiration to me starting to make popcorn.
0:31:55 > 0:31:58There's an awful lot of references throughout the book
0:31:58 > 0:32:01to savoury popcorns and I just fancied trying some
0:32:01 > 0:32:03and couldn't find any anywhere.
0:32:03 > 0:32:06We were quite surprised that there was nothing like this in the market in the UK
0:32:06 > 0:32:12and we were just absolutely amazed that nobody else was making it, so we basically tried to make our own.
0:32:12 > 0:32:16And I happened to be speaking to a lady in a new deli and our village
0:32:16 > 0:32:20about the idea and she said, "Why don't you bring some down to sample?"
0:32:20 > 0:32:22And then about two or three days later,
0:32:22 > 0:32:24the lady from the deli telephoned up and said, "We've had six
0:32:24 > 0:32:27"people in asking where they can buy your popcorn."
0:32:27 > 0:32:31And from this humble beginning, the business exploded.
0:32:34 > 0:32:37Our first order was five bags and then an order for 10 bags.
0:32:37 > 0:32:40And then we actually went to boxes.
0:32:40 > 0:32:43And our whole conservatory was a packing line at home
0:32:43 > 0:32:45and our sitting room was getting smaller and smaller
0:32:45 > 0:32:48and the sofa was getting further and further towards the middle
0:32:48 > 0:32:50because we had so many boxes in the sitting room.
0:32:50 > 0:32:54I think we thought that was the time we have got to go out, really!
0:32:54 > 0:32:58We like to think we changed the way the word "popcorn" is perceived in the UK.
0:32:58 > 0:33:03The market for popcorn has grown and grown since we started.
0:33:03 > 0:33:05There's a lot more popcorn in supermarkets now,
0:33:05 > 0:33:08a lot of brands of popcorn.
0:33:08 > 0:33:11I think people are switching onto it as a healthier snack to crisps
0:33:11 > 0:33:14or anything else you'd eat instead of it, really.
0:33:15 > 0:33:18And much of their success is down to the innovative flavours
0:33:18 > 0:33:20they introduced.
0:33:22 > 0:33:26We do five standard flavours. We do garlic and herb. We do salty sweet.
0:33:26 > 0:33:29We do a sweet and spice and also a hot chilli and fennel
0:33:29 > 0:33:31and a chilli and lime.
0:33:31 > 0:33:34We do special edition flavours, we do a chocolate popcorn,
0:33:34 > 0:33:38we've done a fudge popcorn, we've done a Turkish delight popcorn.
0:33:38 > 0:33:42We're always experimenting with new flavours.
0:33:42 > 0:33:45To keep up with the demand for new and exciting flavours, Catherine
0:33:45 > 0:33:49and Richard are always trying new combinations in their kitchen at home.
0:33:51 > 0:33:55Mainly because we don't actually have the facility up at the factory
0:33:55 > 0:33:57to do small amounts of anything,
0:33:57 > 0:34:00so it's just everything is in quite a large quantity.
0:34:00 > 0:34:03So this is quite handy, you can just use a domestic saucepan.
0:34:03 > 0:34:04There we go.
0:34:04 > 0:34:06And because we are very small,
0:34:06 > 0:34:10we can be as inventive as we like to be, really.
0:34:10 > 0:34:12Today, their cinnamon recipe is getting salted to
0:34:12 > 0:34:16give their customers that moreish sweet and salty flavour.
0:34:16 > 0:34:18We have great fun developing flavours.
0:34:18 > 0:34:21Sometimes we have some very strange combinations,
0:34:21 > 0:34:23sometimes they work, sometimes they don't.
0:34:23 > 0:34:27POPCORN POPS Oh! What's happened?
0:34:29 > 0:34:31I like popcorn because it is quite theatrical.
0:34:31 > 0:34:35It's quite interesting seeing how such a tiny amount of kernel
0:34:35 > 0:34:39can make such a massive amount of finished product.
0:34:39 > 0:34:41I just like it, I like the shapes.
0:34:41 > 0:34:43It's a bit like working with snowflakes
0:34:43 > 0:34:45because no two kernels ever pop in exactly the same way.
0:34:48 > 0:34:51Well they've certainly proved there's demand for it,
0:34:51 > 0:34:55but how well is their latest offering going to go down at the market in Durham?
0:34:55 > 0:34:58It is really nice to come to a market like this.
0:34:58 > 0:35:01It's the best way to try products, to see what people think.
0:35:01 > 0:35:02It's the way we first started out,
0:35:02 > 0:35:05getting people's opinions about the product,
0:35:05 > 0:35:07it's still the best way to do it.
0:35:08 > 0:35:10That's a cinnamon popcorn.
0:35:10 > 0:35:13We've got cinnamon, cloves, ginger and coriander there.
0:35:15 > 0:35:17It's nice.
0:35:17 > 0:35:19I've never tried popcorn like that before.
0:35:19 > 0:35:21It was absolutely delicious.
0:35:21 > 0:35:22I love popcorn,
0:35:22 > 0:35:26so trying something other than just salty popcorn is really good.
0:35:26 > 0:35:28I love how Catherine and Richard have taken a kids' treat
0:35:28 > 0:35:30and made it into a grown-up snack.
0:35:33 > 0:35:37But for the ultimate TV dinner, I'm taking my inspiration from Spain
0:35:37 > 0:35:41where they've made finger food a way of life.
0:35:41 > 0:35:45Spanish tapas has to be one of the great styles of food to enjoy
0:35:45 > 0:35:46while watching TV.
0:35:46 > 0:35:50I'm going to show you three simple but tasty different types.
0:35:50 > 0:35:54My trio of finger-licking tapas are chicken buffalo wings,
0:35:54 > 0:35:57spicy potato wedges and classic Padron peppers.
0:36:04 > 0:36:06First we get our potatoes wedges in.
0:36:06 > 0:36:10I'm going to use a spice that's not often found in Spain -
0:36:10 > 0:36:12this is Sichuan pepper.
0:36:12 > 0:36:14It lends itself to really quick cooking.
0:36:14 > 0:36:16It's often called the floral pepper.
0:36:16 > 0:36:20It's full of flavour, perfect for our potato wedges.
0:36:20 > 0:36:22Together with three different spices, really.
0:36:22 > 0:36:25If you buy them already ground, it saves so much time.
0:36:25 > 0:36:27I've got some coriander in here.
0:36:29 > 0:36:33I'm going to use some cumin, which is a wonderful spice,
0:36:33 > 0:36:37traditionally used in Moroccan and Indian cooking.
0:36:40 > 0:36:44I've got some sweet paprika to go with our potatoes.
0:36:44 > 0:36:47This is why I get into trouble with the Italians cos
0:36:47 > 0:36:51I actually think Spain produces better olive oil than the Italians.
0:36:51 > 0:36:54You see already you've got an amazing colour with this paste.
0:36:54 > 0:36:58A good pinch of salt and then just throw in these potato wedges.
0:36:58 > 0:37:01I was quite fortunate to have restaurants on boats,
0:37:01 > 0:37:05I call it a boat, it's a cruise ship really, so it's a big boat.
0:37:05 > 0:37:08It used to moor up every time in Barcelona.
0:37:08 > 0:37:11There was an amazing market there called La Boqueria
0:37:11 > 0:37:15which is right on the central drag of Barcelona.
0:37:15 > 0:37:19It's a really heaving place with so many different people,
0:37:19 > 0:37:23but the market itself is just a chef's paradise.
0:37:23 > 0:37:26This type of food that you'll get is sort of the food that's just
0:37:26 > 0:37:27written on a board, when they run out of it,
0:37:27 > 0:37:29they make something else up,
0:37:29 > 0:37:31and this is one of the things you'll have out there just
0:37:31 > 0:37:34these potato pieces, you might have little croquettes,
0:37:34 > 0:37:37that kind of stuff, it's all this style of food.
0:37:37 > 0:37:39Throw your potato wedges...
0:37:40 > 0:37:41..into our...
0:37:42 > 0:37:45..tray there. Straight in the oven.
0:37:45 > 0:37:48And then we're going to cook our chicken wings.
0:37:51 > 0:37:53You can deep fry these if you want.
0:37:53 > 0:37:55I'm going to roast these as they are.
0:37:55 > 0:37:58Just with a little bit of salt and pepper over the top.
0:37:58 > 0:38:01Some of this fantastic Spanish olive oil.
0:38:01 > 0:38:05I'm going to throw these chicken pieces in the oven.
0:38:05 > 0:38:09And then we're going to make our sauce to go with our chicken pieces.
0:38:09 > 0:38:13It basically just uses some of Spain's best exports really.
0:38:13 > 0:38:16You've got oil... and then some of this stuff...
0:38:17 > 0:38:20..which is brilliant, this is smoked paprika.
0:38:20 > 0:38:24And this is really one TV dinner that you're eating on your own
0:38:24 > 0:38:27because for this there's probably about
0:38:27 > 0:38:29six cloves of garlic going in here.
0:38:33 > 0:38:37This sauce here we use from good quality Spanish oil.
0:38:37 > 0:38:39Plenty of oil, you can see in there as well.
0:38:39 > 0:38:42I'm going to fry off this garlic.
0:38:42 > 0:38:44Just get a little bit of colour,
0:38:44 > 0:38:46we're not going to take this too far.
0:38:46 > 0:38:48If we take it too far, it's going to go bitter.
0:38:52 > 0:38:54And then you use some of this amazing paprika.
0:38:54 > 0:38:58As soon as we add this to it the colour changes.
0:39:03 > 0:39:06Really we don't want this to taste too much of oil,
0:39:06 > 0:39:09so this is where we're going to put in some sherry vinegar.
0:39:09 > 0:39:11I love this stuff, I've got plenty of this stuff at home.
0:39:11 > 0:39:15Sherry vinegar comes from the Cadiz area of southern Spain.
0:39:15 > 0:39:20The most mature vinegar can be aged in oak barrels for up to ten years
0:39:20 > 0:39:23and its deep flavour can enhance everything
0:39:23 > 0:39:26from soups, stews, sauces and dressing.
0:39:26 > 0:39:29It's got a flavour all on its own really,
0:39:29 > 0:39:31there's nothing else like it.
0:39:31 > 0:39:35To me, it's one of Spain's greatest exports.
0:39:35 > 0:39:37Mix that together. Have a quick taste.
0:39:39 > 0:39:41It's proper nice.
0:39:41 > 0:39:43That's going to be perfect for our chicken wings.
0:39:43 > 0:39:47And you can't really do tapas, to be honest, without using these -
0:39:47 > 0:39:48these are Padron peppers.
0:39:48 > 0:39:54Padron peppers are usually mild, but one in ten are particularly hot.
0:39:54 > 0:39:55And like Russian Roulette,
0:39:55 > 0:39:58there's no way of knowing without eating one.
0:39:58 > 0:40:00Simply fry them in oil before biting the bullet.
0:40:03 > 0:40:07You cannot go to a tapas bar without trying these.
0:40:07 > 0:40:10These three dishes to me are the perfect combination
0:40:10 > 0:40:13for that TV dinner. It's bowl food, it's finger food.
0:40:13 > 0:40:16Food that doesn't go and deteriorate
0:40:16 > 0:40:20while you're watching your favourite movie or TV programme.
0:40:20 > 0:40:23As soon as you get to this point they're almost done now.
0:40:23 > 0:40:25You can see the skin start to blister
0:40:25 > 0:40:27and they start to soften up slightly.
0:40:27 > 0:40:28What you need is some salt.
0:40:30 > 0:40:32Good quality salt is the key.
0:40:32 > 0:40:34Pour these in the bowl.
0:40:35 > 0:40:37Just look great, these.
0:40:37 > 0:40:41And then finally what you do to finish these off is again...
0:40:41 > 0:40:43another bit of salt.
0:40:46 > 0:40:48And this is the reason why in tapas bars
0:40:48 > 0:40:50for every one of these you gotta have...
0:40:50 > 0:40:53Of course you've got to have a beer as well.
0:40:56 > 0:40:57Mm!
0:40:57 > 0:40:59They're so good.
0:40:59 > 0:41:03All there is to do now really is just decant this sauce.
0:41:03 > 0:41:04And it is really a sauce,
0:41:04 > 0:41:08it's not just oil cos you've got the sherry vinegar in there,
0:41:08 > 0:41:09you've got the garlic.
0:41:12 > 0:41:15And it depends whether you want it too hot,
0:41:15 > 0:41:19that smoked paprika is a bit hot, so you can cool it down
0:41:19 > 0:41:21with just a squeeze of lemon.
0:41:24 > 0:41:27Just pop them straight into...the sauce.
0:41:35 > 0:41:39Just have a nice pile of these chicken wings.
0:41:40 > 0:41:44I've got to be honest, with these, you're sitting watching the TV,
0:41:44 > 0:41:46don't wear your best shirt.
0:41:46 > 0:41:48Probably going to need a bib.
0:41:48 > 0:41:52And then finally... we've got our potato wedges.
0:41:57 > 0:42:00Which are in those nice spices, so they have a nice little kick.
0:42:03 > 0:42:05This is the whole thing about tapas,
0:42:05 > 0:42:10it's all about full-on flavour, simple cooking...
0:42:10 > 0:42:14but most importantly - great tasting food.
0:42:17 > 0:42:18That is not the hot one.
0:42:21 > 0:42:25The longer I do this, the more you learn to dive in first...
0:42:27 > 0:42:28..before these lot.
0:42:32 > 0:42:34Well, I did say this was the perfect TV dinner.
0:42:34 > 0:42:37Now I've got a TV crew to prove it.
0:42:37 > 0:42:41Eating great food while you watch your favourite show
0:42:41 > 0:42:44is what a good night in front of the TV should be.
0:42:45 > 0:42:48It's home cooked dinners which are quick to make,
0:42:48 > 0:42:51easy to eat and most importantly - taste sensational.
0:42:53 > 0:42:55So the next time you plan a night with your favourite box set,
0:42:55 > 0:42:57try these recipes and you'll guarantee to get
0:42:57 > 0:42:59the best reviews you've ever had.
0:43:03 > 0:43:05If you'd like to know more about how to cook any of
0:43:05 > 0:43:07the recipes featured on today's show,
0:43:07 > 0:43:10you can get all of them at our website bbc.co.uk/food