0:00:02 > 0:00:06Sometimes, there's no place like home, and few things are more
0:00:06 > 0:00:09comforting and delicious than real home cooking.
0:00:10 > 0:00:12Living in this beautiful country with great produce
0:00:12 > 0:00:16right on our doorstep, we really are spoilt for choice.
0:00:17 > 0:00:21So in this series, I'm inviting you into my kitchen to share with
0:00:21 > 0:00:23you some of my tasty home-cooked treats...
0:00:24 > 0:00:26'..the dishes I turn to,
0:00:26 > 0:00:30'whether entertaining friends and family or just relaxing on my own.'
0:00:50 > 0:00:52'Sometimes, when life gets too hectic,
0:00:52 > 0:00:55'there's nothing better than taking a little time out to unwind.
0:00:55 > 0:00:59'And for me, that means just me and these two enjoying a stroll,
0:00:59 > 0:01:01'but most importantly,
0:01:01 > 0:01:06'serving up some delicious food to enjoy amidst the peace and quiet.'
0:01:06 > 0:01:08Now, cooking for yourself doesn't mean that you can't indulge
0:01:08 > 0:01:10yourself now and then.
0:01:10 > 0:01:13So pack up the tins, leave those for the dogs, and I'm going to show you
0:01:13 > 0:01:17some of my personal favourites that I cook when I'm home alone.
0:01:18 > 0:01:22Whether it's extravagant treats or one-pot sensations.
0:01:23 > 0:01:26'We'll also be meeting food producers making the ultimate
0:01:26 > 0:01:28'individual treats.
0:01:28 > 0:01:31'Exploring meals for one, Georgian-style.
0:01:31 > 0:01:34'And I'll be cooking a dish that you just won't want to share.
0:01:38 > 0:01:40Now, soup has to be one of the quickest
0:01:40 > 0:01:43and easiest meals to create just for one person.
0:01:43 > 0:01:46This is one of the soups that's particularly good once you freeze it.
0:01:46 > 0:01:50'That's why my French onion soup is perfect for one.
0:01:50 > 0:01:51'You prepare it once
0:01:51 > 0:01:54'and it gives you individual portions to enjoy for months.
0:01:56 > 0:01:58'It's a truly iconic dish that reminds me
0:01:58 > 0:02:02'of my time training as a chef in France.'
0:02:02 > 0:02:06Whenever I go over there, there's just one restaurant. It's not fancy.
0:02:06 > 0:02:08It's basically just off the Champs-Elysees,
0:02:08 > 0:02:10almost like a little cafe.
0:02:10 > 0:02:12And they do, I think, the best French onion soup
0:02:12 > 0:02:14you can have in France.
0:02:15 > 0:02:19'Get the onions caramelising in a hot frying pan with a few
0:02:19 > 0:02:20'glugs of oil and a knob of butter.
0:02:22 > 0:02:23'But you're going to need a lot of them
0:02:23 > 0:02:27'so I'm finely slicing three of the large white Spanish variety.'
0:02:28 > 0:02:31Then if you use a sharp knife, you shouldn't cry.
0:02:31 > 0:02:36It's basically the spray that comes off the onions makes you cry.
0:02:38 > 0:02:41I'm going to flavour that now with some fresh thyme.
0:02:42 > 0:02:45It's a good idea, when you buy sort of thyme like this,
0:02:45 > 0:02:49particularly in the winter, you actually shred it from the stalks.
0:02:49 > 0:02:51In the summer, you can chop it up,
0:02:51 > 0:02:54but the stalks get a little bit woody.
0:02:55 > 0:02:58And then, just to help with the caramelisation,
0:02:58 > 0:03:00it's good to use some sugar.
0:03:00 > 0:03:03And I use brown sugar, about a tablespoon, really.
0:03:03 > 0:03:06But the key to this is to get a really nice caramelisation
0:03:06 > 0:03:07on the onions.
0:03:07 > 0:03:08And that needs time.
0:03:14 > 0:03:17'When the onion has gone a golden brown colour,
0:03:17 > 0:03:19'chop some garlic and add it to the mix.
0:03:19 > 0:03:23'If you add the garlic before this point, it will burn and go bitter.'
0:03:24 > 0:03:27Now we can add our white wine. Good-quality white wine.
0:03:29 > 0:03:33About a glass. And then, to thicken our soup...
0:03:35 > 0:03:37..what we add now is flour,
0:03:37 > 0:03:39but you've got to be really careful with this bit.
0:03:39 > 0:03:42The temptation, really, at this point, is to add too much.
0:03:42 > 0:03:46For this amount, I just need about a tablespoon.
0:03:46 > 0:03:49If you stir it in at this point, you won't get any lumps with it,
0:03:49 > 0:03:53so mix it really well together with that reduced white wine.
0:03:55 > 0:03:58And you almost, what they call "cook it out".
0:03:58 > 0:04:01You actually start to cook the flour.
0:04:01 > 0:04:05This is quite crucial, really, when it comes to making something
0:04:05 > 0:04:09like this or a white sauce, that it doesn't actually taste of flour.
0:04:09 > 0:04:13You want this soup to taste of onions.
0:04:13 > 0:04:15You also want it to taste of these two next ingredients that
0:04:15 > 0:04:18I'm about to add - brandy.
0:04:18 > 0:04:20Good-quality brandy. Just a smidge.
0:04:23 > 0:04:26Ish. Little bit more.
0:04:26 > 0:04:28And then, sherry.
0:04:31 > 0:04:32Just reminds me of my gran.
0:04:35 > 0:04:38You do need a little bit of sherry in there. Flame it a little bit.
0:04:41 > 0:04:44And then we're going to throw in some good-quality beef stock.
0:04:46 > 0:04:48That's the key to this.
0:04:48 > 0:04:50And you get this delicious-looking French onion soup.
0:04:52 > 0:04:54What you do now is just bring this to the boil.
0:04:54 > 0:04:58By bringing it to the boil all that onion...
0:04:58 > 0:05:01Don't know what you call it - gubbins -
0:05:01 > 0:05:03stuck to the bottom of the pan
0:05:03 > 0:05:06will actually start to lift off, and all that flavour
0:05:06 > 0:05:09will impart into our soup.
0:05:09 > 0:05:12And by adding that little amount of flour,
0:05:12 > 0:05:13as you bring it to the boil,
0:05:13 > 0:05:15it'll start to thicken it.
0:05:17 > 0:05:20'You can't have French onion soup without a crouton,
0:05:20 > 0:05:22'so I'm toasting a decent chunk of quality bread.'
0:05:25 > 0:05:28If you haven't got one of these, a griddle pan or something like that.
0:05:28 > 0:05:31Just to get a little bit of flavour onto the bread, as well.
0:05:31 > 0:05:35Alternatively, just a decent-size chunk of toasted bread will do.
0:05:35 > 0:05:38'A good quality crouton deserves cheese,
0:05:38 > 0:05:40'and for me it has to be Gruyere.
0:05:40 > 0:05:44'It has a wonderful melting quality, and I like loads of it!'
0:05:44 > 0:05:46Now, at this point, we can taste this.
0:05:48 > 0:05:52And then it's really personal preference what happens now.
0:05:52 > 0:05:55Sometimes you need to add a little bit more sugar,
0:05:55 > 0:05:58but, for me, this really needs salt.
0:05:58 > 0:06:01And you'll be surprised how much.
0:06:02 > 0:06:05'It needs to be a fair amount of salt,
0:06:05 > 0:06:10'so you can balance out the sugars and stop the soup tasting too sweet.'
0:06:11 > 0:06:13That's now better.
0:06:13 > 0:06:15Black pepper.
0:06:18 > 0:06:20Switch it off.
0:06:20 > 0:06:23Now, the great thing about this, what you can do...
0:06:23 > 0:06:25The secret of making plenty of it
0:06:25 > 0:06:27is you can just take it into a freezer bag.
0:06:27 > 0:06:29Allow it to cool down, pop it in the freezer.
0:06:29 > 0:06:32This is one soup that just doesn't lose any flavour whatsoever
0:06:32 > 0:06:35once you defrost and reheat it.
0:06:35 > 0:06:38And also this gravy here - which is what it is, really, this sauce -
0:06:38 > 0:06:43is superb with Yorkshire pudding.
0:06:43 > 0:06:45It really is. It takes Yorkshire pudding to a different level.
0:06:45 > 0:06:48I never thought I'd say that, but it really does.
0:06:48 > 0:06:53And then to serve this, you need one of these deep...
0:06:53 > 0:06:55soup pots, really, for this one.
0:06:55 > 0:06:58Don't worry about the bits around the edge.
0:06:58 > 0:07:02This is French brasserie sort of stuff. This is what we want!
0:07:02 > 0:07:07And although this is good enough to eat as it is, then what we do...
0:07:09 > 0:07:11You get your crouton,
0:07:11 > 0:07:15sits in there cos you want it to start soaking up that soup, as well.
0:07:15 > 0:07:17And then cheese.
0:07:20 > 0:07:24You cannot put enough cheese on the top of French onion soup.
0:07:24 > 0:07:28Even now, you put more on.
0:07:28 > 0:07:30'This isn't one to be too neat with.
0:07:30 > 0:07:33'I like letting it bubble over the sides of the bowl.'
0:07:33 > 0:07:35Because as well as stuff in the bowl
0:07:35 > 0:07:37it's the stuff around the outside
0:07:37 > 0:07:40that you scrape off that's the best bit.
0:07:40 > 0:07:42It's a bit like lasagne -
0:07:42 > 0:07:46the inside is good, but it's the crispy bits on the edge
0:07:46 > 0:07:49that people go for first. Now all we need to do...
0:07:49 > 0:07:52under the grill...to brown off that cheese.
0:07:52 > 0:07:53Two minutes.
0:07:55 > 0:07:58'But two minutes can feel like a lifetime
0:07:58 > 0:08:01'when you're waiting for soup as tasty as this.'
0:08:05 > 0:08:09And this is the bit that you look forward to.
0:08:09 > 0:08:12It's surprising how much cheese you put in there...
0:08:12 > 0:08:14but what happens to it,
0:08:14 > 0:08:17it all just suddenly dissolves into your pot.
0:08:29 > 0:08:31That is fantastic!
0:08:33 > 0:08:36'It's worth finding some time by yourself
0:08:36 > 0:08:39'when you've got a dish as rewarding as this.'
0:08:39 > 0:08:43'Self catering like this is, of course, nothing new.'
0:08:44 > 0:08:47'Up in his Lake District cottage, food historian Ivan Day
0:08:47 > 0:08:50'is utilising some ingenious equipment'
0:08:50 > 0:08:54'to recreate a meal for one, Georgian style.'
0:08:56 > 0:09:00Nowadays, a lot of solitary diners will nip into the supermarket
0:09:00 > 0:09:02and get something from the chill cabinet.
0:09:02 > 0:09:06But I remember when I was a student in my bedsit,
0:09:06 > 0:09:09my favourite food actually was cheese on toast.
0:09:09 > 0:09:11And I think this has been a choice, really,
0:09:11 > 0:09:14of most solitary diners for centuries.
0:09:14 > 0:09:16There were many types of toaster,
0:09:16 > 0:09:19and the one that I'm going to use today
0:09:19 > 0:09:22is really very simple but ingenious.
0:09:24 > 0:09:27With a very fierce little fire like this,
0:09:27 > 0:09:30it shouldn't take too long to toast - maybe a minute or so.
0:09:30 > 0:09:34I'll have a look at it now and check how brown that's getting.
0:09:34 > 0:09:37So, as you can see it's done on one side,
0:09:37 > 0:09:40so all I've got to do now is to flip it round the other way.
0:09:40 > 0:09:42Put it back.
0:09:47 > 0:09:50So, that was toast in split seconds.
0:09:50 > 0:09:52Much faster than a modern toaster.
0:09:55 > 0:09:57So how on earth did they make cheese on toast
0:09:57 > 0:10:00at the time when there was no such thing as an overhead grill?
0:10:00 > 0:10:02You had a special implement.
0:10:02 > 0:10:05An amazing thing which has been forgotten about,
0:10:05 > 0:10:07and this was called a salamander,
0:10:07 > 0:10:09or a cheese toaster.
0:10:11 > 0:10:14As you can see, this is an amazingly dangerous way
0:10:14 > 0:10:16of making cheese on toast.
0:10:16 > 0:10:19Can you imagine coming out of the pub on a Friday night,
0:10:19 > 0:10:21handling one of these!
0:10:21 > 0:10:24It's more the sort of thing you might find in a blacksmith's forge
0:10:24 > 0:10:26than in a kitchen.
0:10:26 > 0:10:27But that's done.
0:10:27 > 0:10:30Look, it's boiling away
0:10:30 > 0:10:31like molten lava.
0:10:35 > 0:10:39What I do have is a really nice fierce kitchen stove there.
0:10:39 > 0:10:42And I'm going to use that to demonstrate another
0:10:42 > 0:10:43very popular way of cooking
0:10:43 > 0:10:45and that is the use of one of these things -
0:10:45 > 0:10:48which is called a gridiron.
0:10:48 > 0:10:50This is a really flexible implement
0:10:50 > 0:10:53because you can cook just about anything on it.
0:10:53 > 0:10:57What I'm going to cook on it is, in fact, a kipper.
0:10:57 > 0:11:00This doesn't look anything like what we understand to be a kipper
0:11:00 > 0:11:02but this is the original kipper.
0:11:02 > 0:11:05This is kippered salmon.
0:11:05 > 0:11:08And I've made it from an 18th-century recipe.
0:11:08 > 0:11:11It's been salted, and then hung in some oak smoke.
0:11:15 > 0:11:18A lot of people were cooking on coal,
0:11:18 > 0:11:20which often would flavour the fish or the meat
0:11:20 > 0:11:23in a rather unpleasant way.
0:11:23 > 0:11:25So to stop that happening,
0:11:25 > 0:11:28make a little box out of paper
0:11:28 > 0:11:30which we can put on the gridiron,
0:11:30 > 0:11:32and A) it won't stick
0:11:32 > 0:11:36and B) we won't we won't get that horrible smoky flavour from the coal.
0:11:39 > 0:11:43What I really need to do is to get a little bit of butter
0:11:43 > 0:11:45into each of these cases.
0:11:45 > 0:11:48It's the butter that stops the paper from burning.
0:11:51 > 0:11:55Cooking for yourself in the past could be really quick and easy,
0:11:55 > 0:11:58simple, but also creative and interesting.
0:11:58 > 0:12:01And I think this forgotten fish dish is.
0:12:11 > 0:12:14That's absolutely perfectly cooked. Superb.
0:12:16 > 0:12:19The speed with which you could prepare it
0:12:19 > 0:12:20and the simplicity of it
0:12:20 > 0:12:24must have been very appealing for somebody living by themselves.
0:12:27 > 0:12:30Now, what I think is one of the ultimate meals for one
0:12:30 > 0:12:32is steak and chips.
0:12:32 > 0:12:35Sounds pretty straightforward, and I'm going to use frozen chips,
0:12:35 > 0:12:37because I think they are the best for this steak.
0:12:37 > 0:12:40But it's all about the sauce and steak combination.
0:12:40 > 0:12:45'So this is my fillet of wagyu beef with Bearnaise sauce.
0:12:45 > 0:12:49'If you're cooking for a crowd, steak can be too expensive.
0:12:49 > 0:12:51'But this is ideal for one,
0:12:51 > 0:12:53'so why not hang the expense
0:12:53 > 0:12:56'and ask your butcher for the best cut you can get?'
0:12:56 > 0:12:59We have got some fantastic wagyu beef here.
0:12:59 > 0:13:02Wagyu fillet of beef - from Yorkshire, would you believe?
0:13:02 > 0:13:04And I'm going to serve it with one of the classic sauces,
0:13:04 > 0:13:08or certainly a variant of one of the classic sauces - a Bearnaise.
0:13:08 > 0:13:11The first thing you need to make is a hollandaise part of it.
0:13:11 > 0:13:14To do that, you need two pans, really.
0:13:14 > 0:13:19One pan quite low, and we use full fat butter.
0:13:19 > 0:13:21You cannot make this with margarine.
0:13:21 > 0:13:24'First, I'm going to clarify the butter
0:13:24 > 0:13:26'by melting it, then slowly simmering,
0:13:26 > 0:13:30'which separates off the salt and impurities.'
0:13:30 > 0:13:33Now, at the same time, we can prepare our reduction.
0:13:33 > 0:13:36'Finely chop a couple of shallots.
0:13:38 > 0:13:41'The shallots go into a hot dry pan.'
0:13:41 > 0:13:43One of the first times I made this was in France,
0:13:43 > 0:13:47when I was about 12 years old, and the same recipe,
0:13:47 > 0:13:49the same ingredients, still apply.
0:13:49 > 0:13:51Nothing changes.
0:13:51 > 0:13:52A little bit of white wine.
0:13:54 > 0:13:56'I'm adding some white peppercorns
0:13:56 > 0:13:58'but normal white pepper will do.
0:13:58 > 0:14:00'And some tarragon vinegar.'
0:14:02 > 0:14:05Tarragon vinegar is white wine vinegar...
0:14:05 > 0:14:07with a piece of tarragon...
0:14:09 > 0:14:12..lid on, wait a week...
0:14:12 > 0:14:14you now have tarragon vinegar.
0:14:15 > 0:14:19'If you like, add some tarragon leaves as well.'
0:14:19 > 0:14:21We reduce this down to almost nothing.
0:14:23 > 0:14:24'To clarify the butter
0:14:24 > 0:14:27'keep removing the foam that appears on the top with a spoon
0:14:27 > 0:14:28'until it's all gone.
0:14:28 > 0:14:31'Then it's on to the next stage of the hollandaise.'
0:14:33 > 0:14:35I need some boiling water...
0:14:35 > 0:14:38and what the French call a bain-marie.
0:14:38 > 0:14:41In Yorkshire, we call it "a pan of hot water".
0:14:41 > 0:14:43'Crack three egg yolks into a bowl
0:14:43 > 0:14:45'and whisk it over the heat.'
0:14:45 > 0:14:47This is the longest part of this dish, really.
0:14:47 > 0:14:49I'm going to use frozen chips
0:14:49 > 0:14:52because I used to travel to France quite a lot in my younger years.
0:14:52 > 0:14:55I was brought up tasting meat that was almost...
0:14:55 > 0:14:59You'd take the hooves off and walk it through the kitchen to warm up.
0:14:59 > 0:15:01'The hollandaise sauce I am making
0:15:01 > 0:15:05'is the base for loads of other classic French sauces.
0:15:05 > 0:15:08'If you add blood oranges it becomes Maltaise,
0:15:08 > 0:15:11'and with some fresh mint, it's Paloise sauce -
0:15:11 > 0:15:13'famous with roast lamb.'
0:15:13 > 0:15:17But by adding tarragon to it, you get that classic Bearnaise.
0:15:17 > 0:15:20'When the clarified butter has fully cooled,
0:15:20 > 0:15:24'start adding it to the eggs, slowly whisking all the time.'
0:15:24 > 0:15:27Now, it's very similar to mayonnaise really.
0:15:27 > 0:15:30If I add the butter too quickly, it's going to split.
0:15:30 > 0:15:33If we add it too hot, it's going split.
0:15:33 > 0:15:36It almost wants to be just tepid to the finger.
0:15:36 > 0:15:39Dip your finger in - if you can handle it in there,
0:15:39 > 0:15:41the egg yolks can handle it.
0:15:41 > 0:15:44'Once it starts to thicken, you can add the butter in faster.
0:15:44 > 0:15:47'And I'm looking to make it the same thickness as mayonnaise.'
0:15:47 > 0:15:50And then in here, now, you've got this reduction -
0:15:50 > 0:15:52which has literally gone to nothing.
0:15:52 > 0:15:56'Leave them both to cool for a few minutes,
0:15:56 > 0:15:58'and then move on to the steak.'
0:15:58 > 0:16:00Now, Yorkshire wagyu sounds a bit weird, doesn't it?
0:16:00 > 0:16:02But this is what it's all about.
0:16:02 > 0:16:05But this is a beautiful piece of fillet here.
0:16:05 > 0:16:09I'm just going to take a decent amount of this off, really.
0:16:09 > 0:16:14Nowadays you can buy this stuff on the supermarket shelves.
0:16:14 > 0:16:18You can get hold of it. And it's produced here in the UK, as well.
0:16:20 > 0:16:22'When you're cooking steak,
0:16:22 > 0:16:25'seal it before you even think about salt and pepper.
0:16:25 > 0:16:27'Put a bit of oil into a pan,
0:16:27 > 0:16:31'add the steak, and crucially leave it alone.'
0:16:31 > 0:16:33I can remember the words of a Frenchman,
0:16:33 > 0:16:35as I used to touch it and prod it,
0:16:35 > 0:16:38he'd shout at me, swearing in French, not to touch it.
0:16:38 > 0:16:39I shan't repeat them.
0:16:39 > 0:16:42'By resisting the temptation to fiddle with it,
0:16:42 > 0:16:45'the surface of the steak will seal and caramelise,
0:16:45 > 0:16:47'which gives you the perfect flavour.
0:16:47 > 0:16:50'And here's a great tip for getting it bang on to your liking.'
0:16:50 > 0:16:52If you put your finger and your thumb together like that,
0:16:52 > 0:16:56press this part here, press the beef in the centre -
0:16:56 > 0:17:00when it's the same texture as that, that means it's rare.
0:17:00 > 0:17:02If you go to the next finger,
0:17:02 > 0:17:05it starts to get a little bit firmer, it's medium rare.
0:17:05 > 0:17:07Next finger, medium.
0:17:07 > 0:17:09This one - knackered.
0:17:09 > 0:17:12'When you can see this steak has cooked about a third of the way up,
0:17:12 > 0:17:13'it's ready to turn over.'
0:17:15 > 0:17:19You can see that caramelisation you get on the meat.
0:17:20 > 0:17:24You'll not get that if you keep turning it and turning it.
0:17:24 > 0:17:26This to me is what food's all about.
0:17:26 > 0:17:28If I'm at home... this is what I cook.
0:17:28 > 0:17:31You know, steak, chips, Bearnaise sauce.
0:17:31 > 0:17:35'The steak's nearly cooked, so it's time to break out the frozen chips.'
0:17:35 > 0:17:37Now, what I'm going to do -
0:17:37 > 0:17:39which I can do, because I've got the oven on -
0:17:39 > 0:17:40with a piece of steak like this -
0:17:40 > 0:17:42just flash it through the oven.
0:17:42 > 0:17:46Particularly, one that's a little bit thick like this.
0:17:46 > 0:17:48Two to three minutes in there.
0:17:48 > 0:17:52Meanwhile, we can finish off our classic Bearnaise.
0:17:52 > 0:17:54'Now the reduction has cooled,
0:17:54 > 0:17:56'add it to the hollandaise
0:17:56 > 0:18:00'and add some chopped tarragon - and it becomes Bearnaise.'
0:18:01 > 0:18:05Now, that...is a classic Bearnaise sauce.
0:18:05 > 0:18:07Steak's ready,
0:18:07 > 0:18:09back on the heat.
0:18:09 > 0:18:12Now, the difference between a good steak, and a great steak
0:18:12 > 0:18:13is this next bit.
0:18:13 > 0:18:17'Keep spooning the butter over the steak, layer after layer.'
0:18:17 > 0:18:18Some salt.
0:18:18 > 0:18:20'Season it with salt and pepper
0:18:20 > 0:18:22'and keep going with the butter.'
0:18:22 > 0:18:25It's this technique, really...
0:18:25 > 0:18:28that's used so many times in a restaurant
0:18:28 > 0:18:31whether you're cooking chicken, beef, fish...
0:18:32 > 0:18:34..that people don't really know about,
0:18:34 > 0:18:37but it makes all the difference.
0:18:37 > 0:18:40'Set it aside to rest.
0:18:40 > 0:18:43'Drain the chips and pile them up onto your plate.
0:18:43 > 0:18:46'This is definitely not nouvelle cuisine!'
0:18:46 > 0:18:49You see, some things you just know...
0:18:49 > 0:18:51are going to taste good.
0:18:55 > 0:18:57And this is one of them.
0:18:57 > 0:18:59On the plate,
0:18:59 > 0:19:03then you've got some classic Bearnaise sauce to go with it.
0:19:10 > 0:19:12You see, look at that.
0:19:12 > 0:19:15It's taken me just 15 minutes to make.
0:19:15 > 0:19:17The ultimate chef's food.
0:19:22 > 0:19:24You can go anywhere in the world -
0:19:24 > 0:19:26and I mean anywhere in the world -
0:19:26 > 0:19:30nothing tastes better than steak and chips,
0:19:30 > 0:19:32with the addition of Bearnaise sauce.
0:19:32 > 0:19:34I defy anybody to say otherwise.
0:19:37 > 0:19:40It really is the ultimate dinner for one.
0:19:40 > 0:19:43You've got to treat yourself now and then, haven't you?
0:19:48 > 0:19:52'The only problem with a dish as flavoursome and indulgent
0:19:52 > 0:19:55'as steak and chips, is what do you follow it up with?
0:19:55 > 0:19:58'Luckily, there are small-scale food producers making sweet treats,
0:19:58 > 0:20:01'that are just the job for a classy dessert
0:20:01 > 0:20:04'and perfect for eating solo.
0:20:06 > 0:20:10'One such pioneer is introducing her goodies with a modern twist
0:20:10 > 0:20:13'from her kitchen at home.'
0:20:14 > 0:20:17My name's Serena and I have a business called Pearl & Groove.
0:20:17 > 0:20:21I make different, grown-up, flourless cakes.
0:20:21 > 0:20:24And meringues and biscuits and brownies, but mainly cakes.
0:20:28 > 0:20:33The name Pearl & Groove has come from my mum and dad.
0:20:33 > 0:20:34My mum's nickname was Pearlie.
0:20:34 > 0:20:41Pearlie is very healthy and has a sugar-free, dairy-free diet,
0:20:41 > 0:20:43and my dad's nickname is Groover.
0:20:43 > 0:20:47We all just call him Groover because he just grooves around.
0:20:51 > 0:20:53So, tonight it's very exciting.
0:20:53 > 0:20:56We're going to this restaurant in Islington called House of Wolf.
0:20:56 > 0:21:00Me and this friend Tom, we've set up the evening
0:21:00 > 0:21:01and he does street food.
0:21:01 > 0:21:03It's going to be a five-course dinner.
0:21:04 > 0:21:07The puddings I'm doing are
0:21:07 > 0:21:12a dark chocolate and Cointreau brownie with orange curd.
0:21:12 > 0:21:15A spiced fruit cake with brandy butter on top.
0:21:15 > 0:21:17And a whisky and ginger cake.
0:21:17 > 0:21:22They're all boozy, but it's winter, so you need to keep warm.
0:21:25 > 0:21:28I'm just making a ginger and whisky cake,
0:21:28 > 0:21:29also known as a Whisky Mac.
0:21:29 > 0:21:34'The flavours added include ginger wine, single malt whisky,
0:21:34 > 0:21:36'and Chinese stem ginger.'
0:21:36 > 0:21:40Sometimes I'll wake up in the middle of the night and think...
0:21:40 > 0:21:42I'll try that tomorrow.
0:21:42 > 0:21:44See whether that works.
0:21:44 > 0:21:46Sometimes it never works.
0:21:51 > 0:21:53I don't think I get too flustered.
0:21:53 > 0:21:56Sometimes I'm a bit, like, "Oh, my God, I've just got to keep going
0:21:56 > 0:21:59"at 100mph and I have not got time to have a cup of tea,"
0:21:59 > 0:22:02But that's OK. It's adrenaline.
0:22:02 > 0:22:04SHE LAUGHS
0:22:04 > 0:22:06'As it's the last course of the evening,
0:22:06 > 0:22:07'she wants to end with a bang
0:22:07 > 0:22:10'and that means her presentation needs to stand out.'
0:22:10 > 0:22:14It's a lot of time doing the individual boxes.
0:22:14 > 0:22:16But I like it.
0:22:16 > 0:22:20Because I think it has more of an impact.
0:22:20 > 0:22:22And everyone likes it.
0:22:22 > 0:22:25We've got a good crowd, which will be nice.
0:22:35 > 0:22:39Delicious! That's what it tastes like.
0:22:39 > 0:22:42Yummy! I'm not talking, because it's tasty.
0:22:44 > 0:22:48It's really nice to have a variety which isn't too overwhelming.
0:22:48 > 0:22:50Especially for a pudding.
0:22:50 > 0:22:54It's an experience, so whether it's opening a box with a ribbon
0:22:54 > 0:22:57or whether it's come in a little bag with a fork
0:22:57 > 0:23:00and you have to rip it open and find out what's inside...
0:23:00 > 0:23:02the whole thing should be fun.
0:23:02 > 0:23:05I can't imagine myself doing anything else.
0:23:05 > 0:23:06I love it.
0:23:06 > 0:23:08I like being able to have that risk,
0:23:08 > 0:23:11and try something out and see whether it is going to work.
0:23:11 > 0:23:15When it does work, it's all you and it's so rewarding.
0:23:16 > 0:23:19'If you have tasty produce like that where you live,
0:23:19 > 0:23:21'you could of course buy your pudding.
0:23:21 > 0:23:25'But once you've tried my intelligent dessert recipe for one,
0:23:25 > 0:23:28'I think you'll want to cook your own.'
0:23:28 > 0:23:30Now, when you think of cooking for one in terms of dessert,
0:23:30 > 0:23:34it's quite difficult to think of the recipe where you can only make one portion.
0:23:34 > 0:23:38However, there is one really good one that I always fall back on.
0:23:40 > 0:23:43'My delicious chocolate and salted caramel banoffee cheesecake
0:23:43 > 0:23:46'takes the best bits of two classic desserts
0:23:46 > 0:23:48'and has some fun with them.
0:23:48 > 0:23:51'This is one you won't want to share with anyone else!'
0:23:51 > 0:23:54Sounds complicated, but trust me it's a really quick.
0:23:54 > 0:23:57First of all we use cream cheese.
0:23:57 > 0:23:59This is full fat cream cheese -
0:23:59 > 0:24:02it's really important that you use full fat cream cheese,
0:24:02 > 0:24:03because otherwise it won't set.
0:24:03 > 0:24:08Then we want some full fat creme fraiche.
0:24:08 > 0:24:11There's a theme throughout this dessert.
0:24:11 > 0:24:13And it continues.
0:24:13 > 0:24:14Double cream.
0:24:14 > 0:24:19The creme fraiche creates that cheesecake taste.
0:24:19 > 0:24:22That's what you're looking for.
0:24:22 > 0:24:24It's that little bit of sharpness.
0:24:24 > 0:24:27Then, really, you can flavour this with whatever you want
0:24:27 > 0:24:30because that's fundamentally your cheesecake done.
0:24:30 > 0:24:33I'm going to flavour mine with some vanilla.
0:24:33 > 0:24:35Always buy the bourbon vanilla pods.
0:24:35 > 0:24:38Comes from Madagascar - these are the big fat vanilla pods.
0:24:38 > 0:24:40You get what you pay for -
0:24:40 > 0:24:44the better quality vanilla, you get much larger pods.
0:24:49 > 0:24:52Now, we could if you wanted to just leave it as that,
0:24:52 > 0:24:53and that is your cheesecake done.
0:24:53 > 0:24:55Serve it on a biscuit base,
0:24:55 > 0:24:58put it in a mould and you've got one done.
0:24:58 > 0:25:00But I'm going to flavour mine with some salted caramel.
0:25:00 > 0:25:04'You could make your own topping, known as dulce de leche,
0:25:04 > 0:25:08'by slowly boiling a can of condensed milk, but life's too short.
0:25:08 > 0:25:10'And I'm using the shop-bought stuff,
0:25:10 > 0:25:12'which I think is just as good.'
0:25:12 > 0:25:15I've been fortunate to be a pastry chef
0:25:15 > 0:25:17in many restaurants,
0:25:17 > 0:25:19but that is pretty special.
0:25:21 > 0:25:25Pinch of salt. And it has to be sort of sea salt.
0:25:25 > 0:25:28You can't make this with table salt.
0:25:28 > 0:25:30This is your salted caramel,
0:25:30 > 0:25:34which is going to go perfect... in this.
0:25:34 > 0:25:40What we do is we just add it into our mix,
0:25:40 > 0:25:44and just leave that to one side. Because that's nearly ready now.
0:25:44 > 0:25:46We can turn our attention to our bananas.
0:25:51 > 0:25:54Good to have a little bit left over.
0:25:54 > 0:25:55Pinch of sugar.
0:25:55 > 0:25:57Just a small amount
0:25:57 > 0:26:02because this is going to make a very quick and simple caramel.
0:26:02 > 0:26:04Now, while that's happening,
0:26:04 > 0:26:08we can take our milk chocolate digestives and crush them up.
0:26:11 > 0:26:13For our little base.
0:26:13 > 0:26:16Like that.
0:26:16 > 0:26:21I can then basically just half-mix this, so you get a marbled effect.
0:26:23 > 0:26:26That's all we need.
0:26:26 > 0:26:28The sugar's nearly ready,
0:26:28 > 0:26:30in we go with a banana.
0:26:32 > 0:26:34A little knob of butter.
0:26:36 > 0:26:40Be careful with this sugar, rolling it round, it's quite hot.
0:26:40 > 0:26:42A touch of cream - stops it from cooking.
0:26:51 > 0:26:54Now all we do with this is lift this off...
0:26:57 > 0:27:01You've got this lovely toffee banana and this sauce to go with it.
0:27:03 > 0:27:07It's very quick. Then all we do now is grab a hot spoon...
0:27:12 > 0:27:15..and put that on the side.
0:27:16 > 0:27:17And a little grating...
0:27:19 > 0:27:22Really, when it comes to desserts,
0:27:22 > 0:27:26I don't think there is such a thing as less is more.
0:27:27 > 0:27:30A little grating of chocolate on the top.
0:27:36 > 0:27:40Not bad that - dessert for one,
0:27:40 > 0:27:42done in probably a few minutes, really,
0:27:42 > 0:27:44if you've got all the ingredients.
0:27:44 > 0:27:47But it's when you taste that combination of the salted caramel
0:27:47 > 0:27:50and this cheesecake filling...
0:27:55 > 0:27:57It's good, that.
0:28:01 > 0:28:04'Cooking a meal for one is the perfect time to be indulgent.
0:28:05 > 0:28:10'So next time you're cooking solo, don't break out a ready-made meal,
0:28:10 > 0:28:11'spoil yourself!'
0:28:11 > 0:28:13If you'd like to know more about how to cook
0:28:13 > 0:28:16any of the recipes featured on today's show
0:28:16 > 0:28:19you can get all of them at our website: