A Taste of Adventure James Martin: Home Comforts

If there's one thing I look forward to at the end of a busy day,

it's the thought of getting back to my kitchen at home.

'For me, nothing beats cooking some simple, heart-warming food.'

Oh-oh-oh! It is so good.

'The kind of no-nonsense grub that brings people together.'

Cheers, everyone.

'The dishes I turn to when I want to put a big smile on everyone's face.

'These are my home comforts.'

Home for me is the beautiful rolling countryside of Hampshire.

But when it comes to food, my horizons are unlimited, and

I take inspiration from all over the world and bring it right back home.

I love cooking with fantastic, new and adventurous ingredients.

And as food becomes more accessible, it enables me

to cook fantastic food right here in my very own kitchen.

'Coming up, we've got some surprising British-bred delicacies.'

It's quite an unusual flavour, innit?

'We discover what Victorian immigrants cooked up down under.'

I don't know how many British housewives would have read

"soup from kangaroo tails" without feeling that perhaps

they were entering into an unknown world.

'And I'll be tickling my taste buds with amazingly exotic flavours.'

Nowadays, you don't have to travel

to far flung places around the world.

You can do this in the comfort of your own home.

I'm going to start my foodie adventure by cooking

one of the most amazing-looking foods around, the artichoke.

Of all the ingredients in the veg section in the supermarket,

this is one that people sort of stay well clear of,

mainly because they don't know how to prepare it

and what to do with it.

But I've got an incredibly simple recipe that works really

well as a starter.

This is beautiful if you serve it whole. It's very simple,

much easier than removing all the leaves and just getting the heart.

The thing to look out for when you're buying these,

though, is a nice tight heart.

The older they are, the more the leaves expand

and open up into a flower.

'The first thing you'll need to do for this recipe is to

'remove the stalk of the artichoke then chop of the top.'

Now, one thing you have to be careful with artichokes is

make sure they don't go brown.

And to prevent that, you need plenty of lemon.

So at this stage, soon as you cut it, rub the lemon all over the top.

What you need to do,

just to prepare these, is remove the outer leaves now.

So just break them all the way round.

You want about sort of two layers of leaves removed.

Don't worry about if they sort of snap, keep going round,

keep persevering, really.

The secret of this is how to cook it.

The trick is to add a lemon to a pot with 100g of flour,

cold water and the trimmed artichoke.

Then when you bring the whole lot to the boil the flour will rise to the

top and create a crust that stops the artichoke from going brown.

Now while they're cooking, I'm going

to serve a fantastic mayonnaise but one that's done with smoky bacon.

This is one that I absolutely love to do at home.

Now the reason for bacon really is that we were pig farmers

when I was a kid. That's where I was brought up, on a pig farm.

Started off as a hobby - my father had, I think, four pigs.

We ended up with 3,500 pigs.

You learn to eat a lot of pork, trust me.

To give the mayo a fantastic bacon flavour,

you need to roughly chop eight streaky rashers.

The key to it is good quality streaky bacon because it's

the fat that creates the wonderful flavour to go in our mayonnaise.

Once your bacon is sizzling nicely in a hot pan,

it's time to make the mayonnaise.

Start by blitzing two egg yolks

and a teaspoon of Dijon mustard in a blender until it's pale and creamy.

Then with the motor still running, slowly add the oil.

I'm going to use this stuff, this is rapeseed oil,

produces a beautiful vivid colour oil.

Now the key to this process is you add the oil slowly.

It's the opposite way of thinking,

you'd think the more oil you add the thinner it would become,

but once it's emulsified, it gets thicker and thicker and thicker.

Fry the bacon until it's nice and crispy,

and then you'll need to save the fat.

That used to be breakfast on our farm.

Dunk a bit of bread in there, sorted.

But what you do need to with this,

before we add it to the mayonnaise, is just cool it down a bit.

Once cooled, the fat and bacon are added to the

mayonnaise along with a little bit of salt and plenty of black pepper.

What you want to do now is just pulse it ever so slightly,

so it doesn't break the bacon down too much.

Perfect.

And there you have it, smoky bacon mayonnaise.

Serving up this dish isn't rocket science.

It's just a matter of draining the artichokes

and putting them onto the plate.

The real fun with this dish is tasting it.

Now the way to eat these are pretty simple,

what you do is you just pull the outer leaves off

and you end up with a little white part here

which is part of the heart, that's that little hidden bit at the end.

But you dip the base into the mayonnaise,

put it in-between your teeth and pull it.

We used to have bets in Paris, when I was working at this restaurant,

generally against the tourists, to see who would eat it wrong.

One in every ten would sit there and eat the entire lot

including all the outer casing, everything.

And you'd see them after about three or four minutes,

with it still rolling round their mouth.

Eating artichokes may take a bit of practice,

but cooking it is so simple.

And it's a great way to get a taste of adventure

into your very own kitchen.

It's not the easiest thing to eat when you're having a conversation,

but with the smoky bacon mayonnaise, the taste is fantastic.

Trying new flavours is a great way to take your taste buds on a trip.

But us Brits can be squeamish about some amazing foods.

Top of that list is probably the snail!

Most of us just want to get rid of them, but not Sophie Wharton.

From her back garden in Buckinghamshire, Sophie's turned

a lifelong love affair with snails into a thriving farming business.

And she supplies some of the top restaurants

and food retailers in the country.

My journey with snails started as a kid.

I was absolutely fascinated with snails and really thought

that they shouldn't be outside in the cold, so I used to wrap them

in tissue paper to keep them warm and they used to live in my pockets.

They're just amazing little creatures.

Sophie's childhood fascination with snails has never left her.

And four years ago she decided to order some in the post to see

what they tasted like.

But things didn't quite turn out as she anticipated.

When they arrived, it was hot and sunny

and they were all awake, they weren't in a hibernated state,

ready to cook. They'd eaten the recipe sheet and started to eat

their way out the cardboard box. There was all these little

heads poking out and I just couldn't bring myself to eat them.

The 70 pet snails Sophie started with rapidly became hundreds

and then thousands.

In no time at all, they were taking over the whole house.

They were on the table, under the table, on the chairs.

My whole conservatory was full of them

and we had to buy a shed to house them.

It was a huge step to actually go from taking these snails that

I absolutely love to actually thinking of them as food

and popping them in the pot.

What started by accident is now a highly successful business,

producing no less than four tonnes of snails a year.

It's not only Sophie's life they've taken over,

husband Mike's been roped in, too.

Yeah, snails were really not my thing at all.

The only time I've had anything to do with snails is keeping them

out of the garden, but, yeah, I've grown to love them.

Snails are not an everyday meal in the UK,

but Sophie believes that we should all be eating more of them.

Snails are really good feed - it's one of the highest protein

meats you can get and they're so easy to cook at home.

Even the kids love them.

Sometimes we cook them with tomatoes,

onions and we'll serve them with crusty bread.

I absolutely love the taste of snails, the mushroomy earthiness.

And because these have all been braised in butter

and thrown on top of pasta,

you don't need to do anything else to them, they're just amazing.

You can't stop once you start.

This nutritious delicacy is a cousin of the garden snail,

but quicker growing.

Raised on one of the country's only outdoor snail farms,

they range freely on rape seed leaves

until they're big enough to be harvested, at about 16 weeks old.

It's a real family affair,

even my granddaughter is happy to come and pick snails.

-What shall we do with them?

-Eat them!

-We're going to eat them.

-Yeah.

After boiling them and removing their shells,

they're packed up, ready to go.

And it's not just the adults that sell.

Sophie is one of only a handful of snail caviar

producers in the whole of Europe.

Mike looks after the breeding barn

and apparently he knows just the trick to get the snails in the mood.

# Je t'aime

# Je t'aime

# Oui, je t'aime... #

So we feed them carrot, carrot makes them frisky,

pumps them up makes them quite randy.

# Mon amour... #

You can see now they're getting quite, quite excited now.

Their organs are coming out, they're mating over here.

Everywhere you look, there's a little bit of mating going on.

Takes them a little while to...to align, if you like,

as you might say, and then they'll stay like that for perhaps 24 hours.

They'll be ready to produce eggs as soon as they see some soil

and they can hold on to them for an extraordinary

amount of time, until they find the right conditions.

Mike prepares a pot for each snail with fresh moist topsoil.

The snail's quite lazy.

if you don't put a hole in the centre of the pot

it will slide his head down the side

and we want the ball of eggs directly in the middle of the cup.

Then it's back to Sophie to act as midwife.

Wow, that's a really big clutch.

Each snail can lay more than 100 eggs at a time,

and they do that once every six weeks.

Then it's the painstaking process of quality checking.

So here I'm just sorting the eggs so that I get a consistency

and the eggs are the same size.

We don't want any funny shaped eggs. This egg's got a belly button.

This batch of eggs is going to take about 45 minutes, an hour

to go through.

Snail caviar fetches up to £1,600 a kilo.

It's a unique and surprising taste,

just the kind of thing that gets chefs like me excited.

The first time I tried snail caviar, I was really surprised.

It's so different from sturgeon caviar.

It's a really delicate, ferny, woodland flavour.

It's great to see a personal passion turned into a

thriving business that's inspired the whole family.

Oh, it's lovely, they're

so better than the ones that you have in France out the tins.

I could have never imagined for one minute that we would ever end

up doing something like this, it's so bizarre.

They're just amazing little creatures.

I don't like to miss out on adventurous new flavours,

so I've invited Sophie and Mike over to sample

some of their produce in a home-cooked recipe of my own.

These are not, for people at home,

these are not garden snails, these are not the same thing.

Not quite, they're the cousin of the garden snail.

So, to you, if you saw it in its shell,

they would almost look the same as a garden snail.

People have never tried them before, explain the taste of it.

They are quite mushroomy, they should be very, very tender.

And yeah, they go amazing with steak.

Go on, tell me about this snail caviar, because I saw you're

doing this thing with snail... Oh, you brought some with you.

So, first of all, what is snail caviar?

-Is that the eggs, then?

-Yes.

-This is it.

Pretty, aren't they? Use them as a dressing, as a garnish.

-And these are £1,600 a kilo, are they?

-Yes.

Aye. So you just eat them like that?

You can do if you want to.

-Do you want one?

-Apple and beetroot's good.

-Go on, you try.

-Apple and beetroot?

-Yeah, if you...

-What do they taste of?

They kind of taste ferny. I think they instantly make you

think of the forest, because they're not fishy at all.

That's quite an unusual flavour, isn't it?

It's not earthy, which I instantly think of these - mushroomy.

There isn't really a flavour like it.

-You've not got the fishy sort of taste.

-No, you haven't.

It's a new one on me, I have to say. It's fantastic.

The recipe I'm sharing with Sophie and Mike is...

If you've never tried them before,

this a great way to try snails for the very first time.

Start by seasoning the steak.

Then get your pan really, really hot before adding the oil

and then the meat.

I worked in France for quite a while and we actually used to serve

the snails inside the roasted shallots, which are delicious.

So while your steak's cooking, the shallots,

let's get them a nice colour as well.

Now the temptation with anything is to fiddle around with it.

Even if your net curtains are up in smoke do not turn that steak over.

You can have a quick look, like that,

but then once you get this lovely caramelisation with it,

then you can turn it over.

Take a little bit of butter -

because this is a French dish and snails are low in fat -

and we're just going to throw the butter in there.

Now, when you've got steak this thick,

the best way to cook it is not just on the stove.

Get the oven nice and hot - this is 400 degrees Fahrenheit,

200 degrees centigrade. For a steak like that, medium,

probably six minutes, something like that.

It gives us enough time to do the mashed potato.

So why snails? It intrigues me, because you picked

an ingredient that doesn't really sell very well in the UK.

More and more people are willing to try new things

and they want quality food, they want British-grown quality food.

So do you think we'll ever see snails in the supermarket? Is

that something that you'd like to...you think you will?

Without a doubt.

I'm serving the steak and snails with creamy mash.

To make sure it's beautifully smooth,

I put the cooked spuds through a potato ricer.

Squeeze it through. Smooth, that's the key to it.

Now the inside of this is like that,

that's how my nan's mashed potato used to look like.

-All right.

-It's what mine looks like.

-Is that what yours looks like?

HE LAUGHS

Once all the potatoes have gone through the ricer,

the pot goes back onto the heat,

add the butter, double cream and seasoning.

Then it's beaten to make a soft, smooth mash.

Single cream is a definite no. And don't ruin this recipe.

If you're watching this at home, don't go stick yoghurt in it

or low fat creme fraiche and ruin it.

Look at that.

Steak's there, ready.

What we're going to do is just leave this to rest.

I'm going to use the same pan to make the sauce.

Start by frying finely chopped garlic and shallots.

-Must take a lot of work.

-It is a lot of work.

-It is.

It's not the things that you can just leave it,

it's going to take a lot of work.

Because they... Is it in 16 weeks they're literally ready to harvest?

Yeah, but there's obviously the breeding side of it.

We're breeding all year round because we're harvesting the caviar as well.

So the breeding side of it... I never knew a carrot had that

-effect on a snail.

-You do now.

-If you don't want snails in your garden, get rid of the carrots.

-Yep.

There's a tip for you, any gardeners watching.

The next thing to go into the sauce is 25g of caster sugar,

followed by a generous glug of good quality red wine.

Then cook it until it's reduced by half.

And then we can pop the snails in.

Now these have been pre-cooked because you've cooked these.

These little fellas here, I'm going to keep them whole

because I just think they look great. They go in now.

I'm using veal stock to make the sauce extra rich,

but you can use good quality beef stock instead.

Finally, a generous handful of tarragon leaves

gives a lovely aniseed flavour.

And the whole thing is finished off with a knob of,

what else, but butter.

And then I'll plate this up for you.

It's just a delight that we've got great ingredients like this

being grown in the UK.

There you have...

steak with a snail and red wine sauce...

..with the best mashed potato I think you'll have.

But tell me what you think with your snail as well.

-Mmm.

-Happy with that?

Very.

For my money, this is a really exciting way to serve steak,

because the earthiness of the snails and the aniseed

flavour of the tarragon are a fantastic complement to the meat.

Now these have to be one ingredient that not many people have

tried before, but you can create fantastic, simple

dishes like this, cooked in about 15 minutes,

but this also goes to prove that you never stop learning in this game.

For me, nothing beats the thrill of finding unusual ingredients

when I'm abroad.

But travel wasn't a foodie adventure for emigrants who left

the British Isles for Australia in Victorian times.

Food historian Dr Annie Grey is taking a culinary trip to see

what they cooked up down under.

We know that an awful lot of people that went over to Australia

just kept trying to cook British dishes.

So they were having huge roast dinners on Christmas Day,

which, in Australia, is the middle of the summer.

Increasingly, people looked to cook books to try

and find out what they could do. And in 1888, the publishers

of the new edition of Mrs Beeton's Book Of Household Management jumped

on the band wagon by including a section on Australian cookery.

I don't know how many British housewives would have read

"soup from kangaroo tails, roast wallaby and parrot pie,"

calling for one dozen parakeets,

without feeling that perhaps they were entering into an unknown world.

One of the meats featured in the cookbook was Australia's

most famous creature, the kangaroo.

Mrs Beeton has lots of suggestions for kangaroo.

She says the only parts that can be eaten are the tongue

and the tail, which is not quite true, because in Australia

at the time, they were eating a lot more bits of kangaroo than that.

I'm going to cook soup from kangaroo tails.

There are restrictions these days on importing kangaroo tails to the UK.

I'm using an ox tail instead.

So, imagine, if you will, a kangaroo tail.

Kangaroo is very, very lean, a lot like venison,

and it was often compared both to hare and also to venison

and cooked in very similar ways.

Some of the ingredients in this recipe may have been exotic,

but the simple cooking instructions would have been

familiar to the British Victorian housewife.

It was just a case of throwing kangaroo tail,

ham and roughly chopped veg into a pot.

If you were in Australia

and you found yourself perhaps without a British vegetable garden,

the nice thing about a soup like this is the vegetables are really

just for flavour, so you could use whatever it is you could find, which

would include native varieties, things you could grow wild.

Whatever you can find, it's all going in there for flavour.

The final step before cooking was to add a knob of butter and some flour.

So that's a little bit of flour, just to thicken up the sauce

and also to make sure that all of my vegetables

and my meat gets really crispy and releases all of its flavour

when I start to fry it up with the butter that's in there.

Kangaroo tail soup was a variation on the classic oxtail.

But it wasn't the only Aussie recipe developed from a British original.

While the Australian housewife was waiting for her kangaroo tail soup

to come to the boil, and then continue to boil for four hours, she

might have decided to do something else with another bit of kangaroo.

How about slippery bobs?

In true keeping with the colonial spirit of using absolutely

everything and making sure that there is no waste,

if you've got the tail of a kangaroo

you'll have every other part of it too.

So this recipe uses the brains.

I'm not using kangaroo brains, I'm using sheep's brains.

In the Victorian period, brain cakes or brain fritters

were quite a popular dish.

So this would have transferred quite easily over to the

Australian culinary scene.

First of all, I'm going to chop up the sheep's brains

and then I'm going to make them into a batter with flour and water.

Offal in general is not something that is eaten as much as it

once was, partly because we have the option,

we're quite rich in this country, so we can afford -

or a lot of us can afford - to eat steak whenever we want to.

But you have to think of some of the people that were going out to

Australia, seeking a better life.

They were often from some of the poorer areas of Britain

and they might well have been of a class where

they were eating meat once a week, if that.

Flour, water and seasoning were added to the chopped offal.

The author of the Australian cook book from which I'm taking these,

Edward Abbot, is very, very careful to say, you must season them well.

Edward Abbot suggests that these are bush tucker - they're

sort of designed for people who are out there really roughing it,

so just a fire, a pan and some emu fat to fry them in.

There's a certain lack of emus in the UK, so I'm using lard instead.

The Victorians took pride in their ability to produce tasty

grub from thrifty ingredients.

And this would definitely have been a handy skill in the early

days of life in Australia.

I want to make sure they're properly cooked.

This is looking pretty nice now actually.

In Australia, it was said about this recipe

that you needed a good appetite and an excellent digestion.

So here goes.

Brains are always very creamy and very subtle. These are no exception.

I suspect I've eaten a lot worse in my time without knowing.

And actually, I quite like both the texture and the taste.

In 1862, the Acclimatisation Society of Great Britain held

a proper Australia dinner at which they served kangaroo,

and the response was very, very favourable.

People said that the kangaroo tail soup was better than

an oxtail soup and that kangaroo steak was better than beef.

Oxtail, pretty bouncy, a bit like a kangaroo I suppose.

Kangaroo meat may be tricky to find in Britain these days,

but there are plenty of foods available close to home that

can take you on a real culinary adventure.

My recipe for soft shelled crabs with home-made lime pickle

has got all the fantastic flavours of Indian cookery.

The crabs are citrusy, spicy and seafoody all at the same time,

and I absolutely love them.

Now, this recipe's so easy to bring a taste of the exotic

into your own home. It's fantastic and I cook it a lot,

mainly because one of my food heavens is crab,

and none better than soft shell crab.

Looks really unusual as it is, but you can actually buy

these in most Asian supermarkets now.

Deep-fried, these are a real delicacy

and not very expensive as well.

I'm going to serve that with a lovely lime pickle.

The great thing about this pickle is you can make it up to a

week before you need it.

That way, all the flavours will really infuse.

Start by chopping up 500g of lime and mixing them

in a bowl with some fine sea salt.

Now, this salting process just breaks down the outer

casing of the lime. If we didn't, you wouldn't be able to eat

the zest and the outside husk of the lime.

Pop it in the fridge for 48 hours, and you end up with this.

You've got these salted limes.

Of course, pickle wouldn't be pickle without spices,

and this one is no exception.

And the first one you'll need is ginger.

Never buy it with a wrinkly skin, it means it's dried out underneath.

If you get it with a smooth skin, it's lovely and moist in the middle.

Peel and chop a fairly big piece of ginger and four cloves of garlic.

Don't mess around with garlic presses or anything like that.

Next you need to heat up some veg oil in a pan. Then add one

tablespoon of mustard seeds, cumin and coriander

and a teaspoon and a half of mild chilli powder.

And then this is one that you don't often use,

but it is found in supermarkets - asafoetida.

It's quite bitter, but the flavour mellows when you cook it.

It's used in a lot of chutneys, and this is perfect for this dish,

but you must use it sparingly.

Almost half a teaspoon will be enough.

It'll take the ground spices a minute or two to toast nicely,

and then it's time to throw in your garlic and ginger.

Cook the whole lot for another minute, then add the sugar.

And I'm going to use light brown sugar for this.

Purely the fact that I just think it adds to the taste

rather than just using white sugar.

You can see it's starting to change texture and colour. You don't

want to take it too brown, otherwise it becomes too bitter.

And now we can add our lime.

The finishing touches are a good glug of white wine vinegar

and 200ml of water.

Because what you need to do is bring it to the boil, turn it down.

Cover it up.

Leave it to simmer for about an hour and a half.

Now, while that's cooking,

we can get on and do our marinade for our crab.

For that, I'm still going to use the ginger, the garlic

and some of the spices.

Everything in the marinade needs to be fine

so it'll coat the crabs evenly before they're deep-fried.

So start by grating ginger, then chop garlic

and a bunch of fresh coriander.

Put the lime juice and zest in, creating more of a paste,

I suppose, more than a batter.

And for an extra spicy kick,

I'm throwing in some ground coriander, cumin and chilli powder.

I remember working in France, and soft shell crab was

one of the first things that I actually cooked over in France.

They used sort of a milder batter really with it, but then served

it with a very fiery hot aioli, which is like a garlic mayonnaise.

Instead of ordinary flour,

I'm using gram flour,

which is a popular ingredient in Indian cookery.

And I'm binding the whole lot together with some groundnut oil.

So basically, what you're looking for is a nice paste like that.

It almost looks like a home-made Thai curry paste, really.

And then what we do is grab our soft shell crabs.

It's quite unusual to serve it whole,

but you eat the entire thing -

the shell, the lot.

But we throw the crab in and we leave these to marinate.

So while your pickle's cooking,

these can sit in the marinade in the fridge.

Once the pickle has bubbled away for an hour and a half

it's time to take it off the stove.

Now, you can actually serve it as it is, but I actually like to blitz

mine because I find big chunks of them a little bit too much to bear.

Pulse it for about ten, 15 seconds.

What you're looking for is still sort of chunks of lime

but not too big pieces.

So my pickle's ready now,

all I need to do is deep fry the crabs to go with it.

Use vegetable oil and get it really hot.

I like to use an oil thermometer.

What you need to do is just spread the claws out first.

You don't want to throw it all in,

otherwise it ends up with a big lump.

You can just put the crab in. One at a time.

You need to cook these for about 30 seconds,

because you've obviously got to make sure that they're cooked

through the middle, but mostly, they're crisp at the same time.

The real best part of this is the taste.

You see, nowadays, you don't have to travel to far flung places

around the world, you can do this in the comfort of your own home.

They just taste fantastic.

Food like this really is the taste of adventure.

Here in the UK, we are lucky to have dishes

from all over the world available right here on our doorstep.

With his range of awarding-winning piri-piri sauces,

South African Grant Hawthorn is one small-scale producer who's

sharing exotic flavours from home with the British public.

South African culture is very much outdoor focused,

so you would generally have something spicy on your barbecue.

Piri-piri lends itself to that.

So whether it be on a piece of fish or a piece of steak,

or a piece of chicken, a whole chicken, it doesn't really matter.

Grant's piri-piri might be something that we think of as Portuguese,

but it's actually a Swahili word meaning 'pepper pepper'

adopted and brought back to Portugal by colonials living in Mozambique.

The recipe that I use originates in Mozambique.

It originates from a lady that she and her family had fled Mozambique.

She came down to Cape Town and she owned the restaurant that

I worked at. She taught me all her family flavours.

Fortunately, Grant doesn't have to venture as far as his recipe's

origins to get his key ingredients!

I'm looking to get some...some chillies today.

With hot and medium-hot sauces and marinades on offer,

Grant mixes and matches his chillies to meet our tastes.

There are all sorts of varieties of chillies. This over here is

the Scotch bonnet. It's about 250,000 on the Scoville scale,

which is pretty hot.

Slightly fruity, a little bit of pepper in it,

but the heat is definitely there.

This is the local or Dorset Naga.

It's about a million on the Scoville scale,

which is incredibly hot.

This is the African bird's-eye chilli,

otherwise known as pili-pili.

It does have heat, it's got about 100,000 Scoville units.

This you definitely need, it's key to making piri-piri.

It's this African bird's-eye chilli that gives piri-piri sauce

its internationally recognised name.

But like any good artisan producer, home is where the heat is.

Today, we're going to make the medium-strength piri-piri sauce.

But there's a lot more to Grant's recipe that just chillies.

For the base, he purees onions and garlic

before frying them off in oil.

Next, the chillies are given the same treatment.

What I'm wanting to introduce is flavour, flavour, flavour, flavour.

And then heat.

It's all about flavour, that is what you're looking for.

A lot of the high street manufacturers or producers

will use a vinegar as their base for the sauce.

Proper Mozambique style piri-piri does not have that, it has wine.

The wine gives it a slow lift to the chilli,

all the flavours get developed.

That is what you're looking for, you don't just want a wham-bam.

So what we have here is the wine and the lemon juice

and the vegan-friendly Worcester sauce.

This is going in. Again, it's all about the flavour.

We want as much flavour in there as possible.

Then a secret blend of herbs, spices, sugar and salt

gives the sauce a final unique layer of, you guessed it, flavour!

After bringing the sauce to the boil,

it's blitzed one final time before being ready to bottle.

Like any good sauce,

needs to be able to coat the back of a spoon.

This is one of the best bits now. You've done your shopping,

you've done your cooking, now you're bottling and you know shortly

that people will be buying this and taking it home to enjoy.

By making his sauces at home in the UK, Grant might have spared us

the need to venture to Mozambique

to experience the authentic flavours he's recreated.

However, if you can stretch to a trip to London,

his street food stand is the next best thing!

I've been running the street food stall for about

just over two years, two and a half years.

A fantastic way to introduce people to the product,

to what we do, the sauces, the marinades, and then the food,

how it all marries up, all the flavours that you get.

I hope my sauces inspire people to bring a little

bit of Southern Africa into their homes.

It's great to see fiery flavours like genuine piri-piri sauce

coming to our shores.

But, of course, exotic food is about so much more than tonnes of spices

and bucket loads of chilli.

There are plenty of adventurous puddings

to excite your taste buds, too.

My passion fruit creme with coconut

and cherry biscotti is bursting with fruity tropical flavours.

It's sweet, creamy and crunchy and absolutely delicious.

Ever since I was a pastry chef, I sort of experimented with

different things with passion fruit. I love the flavour,

I like the zestiness of it, it really packs a punch.

And together with biscotti, this is a great combination.

To make the passion fruit creme, all you need to do is

boil 600ml of double cream with 150g of caster sugar.

This is the basis of our dessert,

and it's a dessert that's been around for years.

The humble posset. And it's so simple to make -

one of the easiest things you'll make for any dinner party,

if you're cooking at home,

but you must use a fruit with acidity.

When the cream comes to the boil,

add the lime juice and passion fruit puree,

which you can buy online.

Then whisk the whole lot until it thickens.

I often think - with passion fruit,

you get much more bang for your buck

because these little sort of small passion fruit contain really

such a vibrant flavour and taste.

And it works so well with this.

It almost goes like custard.

You get this great colour and texture.

And it thickens up.

To make them look like a fancy restaurant dish,

I put the desserts into martini glasses.

But what turns this into a creme or a lovely mousse

is when you pop them in the fridge.

It'll take them at least two hours to set.

And in that time, you need get on with the jelly topping,

which is quite simple to make. You start off with some water in a pan.

Add 100g of caster sugar to 100ml of water

and bring the whole lot to the boil.

Just melt the sugar nicely.

At the same time, I've got two leaves of gelatine.

So soak this in cold water

and then just pop this in the mixture like that.

Give it a quick stir.

You need to make sure that it's all dissolved at this stage.

So make sure you've got no little bits in there. And then,

when it is dissolved, it's almost gone see-through.

Then we can take our passion fruit.

I'm using some more of my zingy puree to flavour the jelly.

Now don't cheat and use bought in jelly stuck on the top,

it doesn't taste the same.

There's never a dull moment with this recipe,

because while the jelly cools, you need to crack on with the biscotti.

It's really one of those biscuits where you can put everything

that you love all in one mix.

But generally, you always start with equal quantities

of flour and sugar. I've got caster sugar in here.

I'm also adding baking powder, a pinch of salt, pistachios,

grated coconut and glace cherries.

Generally, it contains fruit and nuts because the fruit makes it

lovely and chewy and the nuts tend to dry it out a bit.

But the actual dryness of the biscuit comes from the word

biscotti, it means 'twice baked'.

Lemon gives the biscotti a zesty tang

and the egg is used to bind the dry ingredients together.

This bit you need to do by hand,

so I'm going to mix this together first.

That is kind of the texture that you're looking for.

So what you need to do now is roll this out.

Dust the surface with flour.

Then kind of, in one movement really,

you grab a handful of this stuff and roll it up.

Already you can see the mixture is just about right.

It's just starting to fall, ever so slightly, so you need to get

the texture quite right, that's why it's good to do it by hand.

So in the oven.

About 15 minutes, that'll be the first bake.

While the biscotti are in the oven,

it's time to add the jelly topping to the creme.

Now, one thing you've got to make sure

is that this jelly is sort of cool enough

so when you place it over the top,

it doesn't melt your mousse.

So, at this point, put them back in the fridge.

And these need to go in there to really set

well for a couple of hours.

To finish the biscotti, take them out of the oven and cut them

into slices with a serrated knife.

And all that you need to do now, because the mousse is ready,

is pop these back in the oven for about ten minutes.

Keep an eye on them, you don't want to colour them too much.

But the good thing about baking, of course, is you've always got

some left over for the cook.

Passion fruit is the kind of ingredient that adds

an exotic flavour to your cooking.

And these adventurous desserts are a great way to make something

that not only looks amazing but also tastes fantastic.

And the best bit is that they're just perfect for sharing.

And the final ones, there you go, hopefully you like 'em.

The colour on the top is lovely.

The flavour of it.

-Mmm.

-Mmm.

Now a dish like this, when you first look at it, it may sound exotic

and adventurous, but you can really do this in your own home.

It's so simple. And with the home-made biscotti,

it makes it extra special.

For me, the most fantastic thing about food is that there's

always more to learn. And these days, you don't have to travel far

to discover exciting new ingredients.

All you need is an open mind and a few simple culinary tricks to

create adventurous dishes from the homely comfort of your own kitchen.

You can find all the recipes from the series on...