0:00:02 > 0:00:05If there's one thing I look forward to at the end of a busy day
0:00:05 > 0:00:08it's the thought of getting back to my kitchen at home.
0:00:10 > 0:00:14For me nothing beats cooking some simple, heart-warming, food.
0:00:14 > 0:00:17Oh-oh-oh, it is so good!
0:00:17 > 0:00:22The kind of no nonsense grub that brings people together.
0:00:22 > 0:00:23Cheers, everyone.
0:00:26 > 0:00:28The dishes I turn to
0:00:28 > 0:00:31when I want to put a big smile on everyone's face.
0:00:33 > 0:00:34These are my Home Comforts.
0:00:43 > 0:00:47I grew up in Yorkshire, so I'll always be a country boy at heart.
0:00:48 > 0:00:50I now live in Hampshire, and for me
0:00:50 > 0:00:53there's nothing better than getting back there and slowing down.
0:00:55 > 0:01:00And my favourite way to unwind is making tasty food at a relaxed pace.
0:01:00 > 0:01:03Our busy lives make us think that every meal has to be quick,
0:01:03 > 0:01:07but when I get home, I like to take my time in the kitchen.
0:01:07 > 0:01:10So I'm going to do something that seems impossible
0:01:10 > 0:01:11in this day and age - slow-cooking.
0:01:13 > 0:01:14On today's show,
0:01:14 > 0:01:17food historian Ivan Day stokes up a Georgian slow cooker.
0:01:19 > 0:01:21We spend three days making the kind of marshmallows
0:01:21 > 0:01:23that dreams are made of...
0:01:23 > 0:01:28It is just like one big, puffy pillow of deliciousness.
0:01:29 > 0:01:30And I'm having fun...
0:01:30 > 0:01:32Mm, mm, mm!
0:01:32 > 0:01:36..as I rediscover the joys of taking it easy in the kitchen.
0:01:36 > 0:01:41This is proper home cooking. Slow-cooking at its best, really.
0:01:49 > 0:01:52Slow-cooking doesn't have to be labour intensive.
0:01:52 > 0:01:55There's nothing easier than throwing a few simple ingredients together
0:01:55 > 0:01:58and sticking them in the oven while you put your feet up.
0:02:00 > 0:02:04And my first recipe is a fantastic example of this approach.
0:02:05 > 0:02:09It's salt crust baked celeriac with creme fraiche and chive dressing.
0:02:11 > 0:02:14Now slow-cooking has to be one of my favourite forms of cooking,
0:02:14 > 0:02:19but this particular way of slow-cooking - salt crust baking -
0:02:19 > 0:02:21has to be one of the best, in my opinion,
0:02:21 > 0:02:23particularly for veg like this.
0:02:23 > 0:02:26This is celeriac, but the key to this is the crust.
0:02:28 > 0:02:30The crust is basically a salty dough
0:02:30 > 0:02:32which is wrapped around the celeriac.
0:02:32 > 0:02:36So start by putting 500 grams of strong white flour in a mixer
0:02:36 > 0:02:38with 200 grams of fine sea salt.
0:02:40 > 0:02:42A good amount of salt.
0:02:42 > 0:02:44That's the amount of salt that we need.
0:02:44 > 0:02:47So basically we make a pastry, but you don't eat it,
0:02:47 > 0:02:51it just imparts so much flavour into whatever you cook it with.
0:02:51 > 0:02:53And then egg whites to bind it.
0:02:57 > 0:03:02And what you're looking for really, is almost like a hot water crust,
0:03:02 > 0:03:04which is what you make pork pies out of, really, and hand-raise them.
0:03:04 > 0:03:07You get that similar sort of texture.
0:03:07 > 0:03:09Add water until it forms a soft dough.
0:03:12 > 0:03:14Now salt baking's nothing new.
0:03:14 > 0:03:18It's done all around the world and I first came across this
0:03:18 > 0:03:21while over in France, but we used to put things like rosemary and
0:03:21 > 0:03:24tarragon and all manner of different sort of flavourings in there.
0:03:26 > 0:03:29This pastry is ready now.
0:03:29 > 0:03:33The texture of this is kind of exactly what we want.
0:03:33 > 0:03:35You get this sort of pliable dough.
0:03:38 > 0:03:40Before you get busy with the rolling pin,
0:03:40 > 0:03:44cut a piece off the dough which you'll use later.
0:03:44 > 0:03:47Then roll out the pastry until it's about a centimetre thick.
0:03:48 > 0:03:53You don't have to worry about it too much, it can be thick.
0:03:53 > 0:03:55Mainly, it doesn't want to be thin cos it doesn't want to split.
0:03:55 > 0:04:00Because the idea behind this is it actually steams inside the pastry,
0:04:00 > 0:04:03which is really the definition of the old pie really, particularly the
0:04:03 > 0:04:07old pork pie because the actual pie crust was never meant to be eaten.
0:04:07 > 0:04:11It was just used as a casing to hold everything inside.
0:04:11 > 0:04:15So this is really sort of the ultimate pot, I suppose,
0:04:15 > 0:04:17that you can cook your celeriac in.
0:04:18 > 0:04:21Once your dough is large enough to wrap around the veg,
0:04:21 > 0:04:23brush the edges with water.
0:04:23 > 0:04:26Then it's time to introduce the star of the show -
0:04:26 > 0:04:28celeriac.
0:04:28 > 0:04:32It's a fantastic veg and what the French love to do with this
0:04:32 > 0:04:34is create a dish called the celeriac remoulade, which is
0:04:34 > 0:04:37a wonderful sort of coleslaw type salad.
0:04:37 > 0:04:41So much flavour in this. This is brilliant for soups as well.
0:04:41 > 0:04:44Normally it's got green shoots on it, cut these off.
0:04:44 > 0:04:48You just dump the celeriac on there, kind of bring this up.
0:04:50 > 0:04:53It's difficult to explain, really, but you're creating a bag.
0:04:55 > 0:04:58Think of Play-Doh, when you were at school.
0:04:58 > 0:05:01Make sure it's nice and sealed in
0:05:01 > 0:05:03and then we'll pop that on our tray.
0:05:03 > 0:05:06When the celeriac is encased in your dough,
0:05:06 > 0:05:10use your small piece of pastry to make a tie on the top of the parcel.
0:05:11 > 0:05:15Now what you need to do now is cook this about 180 degrees centigrade
0:05:15 > 0:05:17and cook it for a good hour and a half,
0:05:17 > 0:05:20so it nicely steams all the way through in the middle.
0:05:24 > 0:05:27And what you end up with...is this.
0:05:27 > 0:05:28It looks fantastic.
0:05:28 > 0:05:31I'm going to serve this with a wonderful little dressing.
0:05:31 > 0:05:33It's so simple to make.
0:05:33 > 0:05:36The dressing is made by whisking 100 grams of creme fraiche
0:05:36 > 0:05:39in a bowl with two tablespoons of olive oil.
0:05:39 > 0:05:41Then season with freshly ground black pepper,
0:05:41 > 0:05:44before chopping your chives.
0:05:44 > 0:05:46If you don't want to put chives with this,
0:05:46 > 0:05:49things like spring onions are really good.
0:05:49 > 0:05:51But you want something onion-y sort of flavoured,
0:05:51 > 0:05:55so even raw red onion would work really well with this.
0:05:55 > 0:05:58A little bit of chives saving a few leftover,
0:05:58 > 0:06:01and you've got this simple dressing like that.
0:06:01 > 0:06:03Almost looks like sort of mayonnaise.
0:06:05 > 0:06:09When your dressing is done, it's time to tackle the pastry parcel.
0:06:09 > 0:06:12There's no real glamorous way of getting into this sort of thing.
0:06:12 > 0:06:15You just give it a whack all the way around,
0:06:15 > 0:06:21just to break it first of all and then you can break off the pastry.
0:06:21 > 0:06:24The whole point about it, when you remove this salt crust,
0:06:24 > 0:06:26you get this amazing smell.
0:06:29 > 0:06:32Once the celeriac has been freed from its pastry casing,
0:06:32 > 0:06:35all you have to do is peel and slice it.
0:06:38 > 0:06:42And you add plenty of this dressing over the top.
0:06:42 > 0:06:47A few bits of chopped chive and then a nice decent amount of watercress.
0:06:47 > 0:06:50But this is just a wonderful little salad
0:06:50 > 0:06:54that would make a great starter, a great complement to a main course,
0:06:54 > 0:06:56but salt baked celeriac.
0:07:00 > 0:07:02The taste is off the scale.
0:07:04 > 0:07:07This celeriac is just so tasty and versatile,
0:07:07 > 0:07:10and slow-cooking it really brings out its delicate flavour.
0:07:10 > 0:07:13It may take a while to bake in its salt crust,
0:07:13 > 0:07:16but once you've tasted it, you'll be glad you took the time.
0:07:23 > 0:07:26I believe that the best things in life are worth waiting for.
0:07:26 > 0:07:27But it's not just the time
0:07:27 > 0:07:30and effort that goes into cooking that makes a difference,
0:07:30 > 0:07:34it's also the care that goes into choosing the right ingredients.
0:07:39 > 0:07:41In this beautiful coastal spot in the New Forest,
0:07:41 > 0:07:45Lisa and Simeon Morgan are patiently rearing a very unusual
0:07:45 > 0:07:50breed of sheep, that only 30 years ago was almost extinct.
0:07:50 > 0:07:54What we've got here is a pen of my Zwartbles sheep.
0:07:54 > 0:07:57'Zwartbles' means black with a white blaze.
0:07:57 > 0:07:59I saw them for the first time when I went down to Cornwall
0:07:59 > 0:08:02with my husband on holiday and I fell in love with them.
0:08:02 > 0:08:06They're obviously very striking to look at and I thought I'd really
0:08:06 > 0:08:09like some of those, but Simeon kept saying, no, I couldn't have any.
0:08:09 > 0:08:12He's an arable farmer, he's not really into animals.
0:08:12 > 0:08:16So eventually, I wore him down and he let me have some and I had five.
0:08:17 > 0:08:19The five sheep all gave birth,
0:08:19 > 0:08:22and soon Lisa had more than she'd bargained for.
0:08:22 > 0:08:25It was soon apparent that I needed to be able to do something
0:08:25 > 0:08:28with the lambs, so I thought,
0:08:28 > 0:08:31"Well I'm going to have to send them to slaughter," and they came back
0:08:31 > 0:08:34and we were really proud of the meat that we'd produced.
0:08:38 > 0:08:39Unlike most commercial sheep
0:08:39 > 0:08:41that are ready for slaughter at six months old,
0:08:41 > 0:08:46this breed are larger than average and take longer to mature.
0:08:46 > 0:08:49They reach their perfect weight at around a year.
0:08:49 > 0:08:53Because these are older, they get a really good marbling.
0:08:53 > 0:08:55The legs are really big and meaty.
0:08:55 > 0:08:58The whole animal is really good for both roasting joints,
0:08:58 > 0:09:02but also slow-cooking as well and once people have tried it,
0:09:02 > 0:09:03they come back for more and more.
0:09:05 > 0:09:07The flavour and texture of the meat vary depending
0:09:07 > 0:09:10on where the animal's grown up and what it's been given to eat.
0:09:11 > 0:09:14The coastal pastures that Lisa's sheep are raised on are full
0:09:14 > 0:09:18of herbs like wild clover, sea aster and lavender.
0:09:19 > 0:09:22We've got some varieties of herbs
0:09:22 > 0:09:27and grasses that really are favoured to this area of land by the sea.
0:09:27 > 0:09:31The salt in the air here, it certainly we think it makes a...
0:09:31 > 0:09:33Adds a little edge to the flavour.
0:09:33 > 0:09:38The five sheep that Lisa started with have grown to a flock of 200.
0:09:38 > 0:09:41What started as a hobby is now a successful business,
0:09:41 > 0:09:43with her lamb being sold in a farm shop
0:09:43 > 0:09:46and supplied to three of the best local restaurants.
0:09:46 > 0:09:48- Hi, David. - Hello, are you all right?
0:09:48 > 0:09:51- Yes, thank you, how are you? - Very well, thank you.
0:09:51 > 0:09:53In fact, local chef David Wykes was
0:09:53 > 0:09:57so impressed that he's added lamb to the menu in his fish restaurant.
0:09:57 > 0:10:01The lamb fits into our sort of ethos of dishes very well,
0:10:01 > 0:10:03because the quality is second to none,
0:10:03 > 0:10:06so it wouldn't be on unless the quality was amazing.
0:10:06 > 0:10:08People buy into the locality of the dish.
0:10:08 > 0:10:10It'd probably be more local than a lot of the fish
0:10:10 > 0:10:12that's caught in the Solent because
0:10:12 > 0:10:13the farm is just less than a mile away.
0:10:13 > 0:10:16And David has spent some time preparing a slow-cooked dish
0:10:16 > 0:10:18to showcase Lisa's lamb.
0:10:18 > 0:10:21- Look at that.- That's amazing. Thank you.
0:10:21 > 0:10:23It's a really interesting combination
0:10:23 > 0:10:27because you've got the lamb which is obviously an earthy flavour,
0:10:27 > 0:10:31but it's also got some really interesting flavours of the sea.
0:10:31 > 0:10:33It's really exciting to think that my lamb
0:10:33 > 0:10:35could be made into such an amazing dish.
0:10:41 > 0:10:43I love to hear about quality food that's produced
0:10:43 > 0:10:45so close to my home in Hampshire.
0:10:47 > 0:10:51So, I've invited Lisa and Simeon over for lunch at my house,
0:10:51 > 0:10:54and I'll be showing them my favourite way to slow-cook lamb.
0:10:56 > 0:10:59So, how did lamb end up on your farm? Cos you're an arable farmer.
0:10:59 > 0:11:02Yeah, I'm an arable farmer, but Lisa always wanted sheep,
0:11:02 > 0:11:05so for her 40th birthday, sheep is what she got.
0:11:05 > 0:11:07Slightly different.
0:11:07 > 0:11:08- Yeah.- Slightly different, yeah.
0:11:08 > 0:11:11Didn't want jewellery or anything else like that?
0:11:11 > 0:11:14No, no, no. I've always admired these sheep and he wouldn't...
0:11:14 > 0:11:16He kept saying no. Then he really surprised me.
0:11:16 > 0:11:20I had no idea they were coming and they were really
0:11:20 > 0:11:25bought as lawn mowers to start with and as a hobby for me.
0:11:25 > 0:11:29But it has obviously grown into something much more than that.
0:11:29 > 0:11:31I've got an exotic twist on slow-cooked lamb,
0:11:31 > 0:11:35with a dish that will give your spice rack a real workout.
0:11:36 > 0:11:41It's my Indian spiced lamb shoulder with Bombay potatoes.
0:11:41 > 0:11:44Normally with curries you dice it all up but this,
0:11:44 > 0:11:47I'm just going to throw the whole lot in, so it's long slow-cooking,
0:11:47 > 0:11:49about four hours it takes.
0:11:49 > 0:11:52Before you cook the lamb, you need to make the mix of no fewer
0:11:52 > 0:11:55than nine spices to flavour the curry.
0:11:55 > 0:11:59Start by adding cloves, fenugreek seeds, chilli flakes,
0:11:59 > 0:12:01and a cinnamon stick to the grinder.
0:12:02 > 0:12:04We're going to toast off two of them,
0:12:04 > 0:12:07just to get the oils going out the spices.
0:12:07 > 0:12:10Put the cumin and coriander seeds into a dry pan and let them
0:12:10 > 0:12:12toast for about two minutes.
0:12:14 > 0:12:16Then add the toasted spices, fennel seeds,
0:12:16 > 0:12:21and black peppercorns into the grinder before blitzing the lot.
0:12:21 > 0:12:24And once it's powdered, throw in the turmeric.
0:12:24 > 0:12:27And then it's time to turn your attention to the lamb itself.
0:12:27 > 0:12:31Straightaway, I can tell this is sort of an older lamb, really,
0:12:31 > 0:12:34- because of the colour, fundamentally.- Mm-hmm.
0:12:34 > 0:12:36Does that sort of... I mean, once people taste it, it's fine,
0:12:36 > 0:12:39but people looking at this would think, "Well, you know,
0:12:39 > 0:12:41"that is not the colour of lamb that it should be."
0:12:41 > 0:12:44Yeah, we have to educate people a little bit about the change
0:12:44 > 0:12:48of the colour and the fact that it is taken on longer
0:12:48 > 0:12:53in the process, but it certainly has more flavour, we believe.
0:12:53 > 0:12:56The next step is to add this generous lamb joint to
0:12:56 > 0:12:58a large casserole dish and sear it.
0:12:59 > 0:13:01This is almost at the stage of sort of hogget,
0:13:01 > 0:13:03- isn't it really, this one. - Yes, yes, yes.
0:13:03 > 0:13:07This particular breed of sheep, they're very slow growing
0:13:07 > 0:13:12and their breed characteristic is very lean meat.
0:13:12 > 0:13:16They're an extensive breed, so then we take them to very nearly
0:13:16 > 0:13:19hogget, to nearly to a year old, if not just over, to get that
0:13:19 > 0:13:21extra flavour and they... If you take them too early,
0:13:21 > 0:13:24they don't finish. You don't get any fat coverage at all
0:13:24 > 0:13:26cos they stay so lean.
0:13:26 > 0:13:30Next, you'll need to make the curry sauce that the lamb will cook in.
0:13:30 > 0:13:32Start by adding a finely chopped onion
0:13:32 > 0:13:36and chopped green chilli to the pan you've seared the lamb in.
0:13:36 > 0:13:40Follow on with garlic and ginger, then the spice mix.
0:13:40 > 0:13:42So out of all the cuts of meat you get from the lamb,
0:13:42 > 0:13:45and you get such a variety, it's like pigs really,
0:13:45 > 0:13:47you can use the entire carcass, what's your favourite?
0:13:47 > 0:13:52I think probably the shoulder is one that I do the slow-cooking
0:13:52 > 0:13:55quite often and I really enjoy mutton leg steaks as well.
0:13:55 > 0:13:58- Mutton leg steaks?- Yeah.- You can cook those on the barbecue
0:13:58 > 0:14:01- really nicely as well, can't you? - Yes, just, they're so easy to cook.
0:14:01 > 0:14:03You know, everyone thinks mutton needs to be cooked
0:14:03 > 0:14:06for hours and hours. I actually prefer mutton leg steaks
0:14:06 > 0:14:08- to beef steak now.- But it's still got this perception,
0:14:08 > 0:14:10hasn't it, mutton, really? I don't know what it is,
0:14:10 > 0:14:13- cos it's packed full of flavour, but...- Yeah, definitely.
0:14:13 > 0:14:16When the onion and spices have cooked for two minutes or so,
0:14:16 > 0:14:20add the torn curry leaves and crushed cardamom pods.
0:14:20 > 0:14:23And then I'm going to use this. It's quite an unusual thing to put in
0:14:23 > 0:14:26with this. Generally, I would use this with duck. This is tamarind.
0:14:26 > 0:14:28I don't know if you've ever tried it before.
0:14:28 > 0:14:31It is fantastic sort of stuff when you put it in curries,
0:14:31 > 0:14:32particularly at the beginning.
0:14:32 > 0:14:34I've had this sort of stuff on my travels.
0:14:34 > 0:14:37It goes particularly well if you're going to add coconut to that.
0:14:37 > 0:14:40But what I'm going to do is add some tomatoes
0:14:40 > 0:14:44and use tinned tomatoes as a base together with some stock.
0:14:44 > 0:14:46Throw them in as well.
0:14:46 > 0:14:48I'm also adding a litre of lamb stock to the pot,
0:14:48 > 0:14:50but you can use beef stock instead.
0:14:52 > 0:14:53And then what you do is grab the lamb.
0:14:53 > 0:14:55That's one of the great things with this,
0:14:55 > 0:14:59you just basically cook the entire lot in the pot.
0:14:59 > 0:15:01Cover this over, stick the lid on it,
0:15:01 > 0:15:05and what you want to do is cook this slowly for four hours.
0:15:05 > 0:15:08Now, I don't need to leave you to wait for four hours cos I've
0:15:08 > 0:15:11got one in there. But I'll leave that to one side.
0:15:11 > 0:15:15You can cook it on the stove, so you could just basically bring
0:15:15 > 0:15:18it to the boil, leave it gently simmering for about four hours.
0:15:21 > 0:15:22You can eat this with rice
0:15:22 > 0:15:25but I prefer to serve it with spicy Bombay potatoes.
0:15:27 > 0:15:29Start by boiling cubed potatoes
0:15:29 > 0:15:32and finely chop a clove of garlic and an onion.
0:15:32 > 0:15:34Now I believe you've got a farm shop as well
0:15:34 > 0:15:36- that you've got hand in hand with this.- I have.
0:15:36 > 0:15:39It's slightly unusual. It's a pop-up farm shop.
0:15:39 > 0:15:42We only open two days a month at the moment which fits.
0:15:42 > 0:15:45- Two days a month?- Yeah. - Well, you've got to be quick then,
0:15:45 > 0:15:47- haven't you, really? - You have got to be quick.
0:15:48 > 0:15:50Ground coriander, cumin, mustard seeds,
0:15:50 > 0:15:54turmeric and chilli powder go into the pan with the onion and garlic.
0:15:54 > 0:15:56It's a lot more intensive than arable farming.
0:15:56 > 0:15:59At least with arable farming you can sort of chill out on an evening
0:15:59 > 0:16:03and relax. But I mean, you must have found it sort of changed your life
0:16:03 > 0:16:05- really, I suppose.- Yeah. It does have intense periods of work.
0:16:05 > 0:16:08Obviously, lambing time is full-on.
0:16:08 > 0:16:10But at the same time it's very rewarding,
0:16:10 > 0:16:14so you know, if you'd asked me ten years ago would I be a sheep
0:16:14 > 0:16:18and arable farmer, I probably would have said, "No, don't be so silly."
0:16:19 > 0:16:22Once tinned tomatoes have gone in, add the cooked potatoes
0:16:22 > 0:16:25and simmer for another three to five minutes.
0:16:32 > 0:16:34The lamb is almost done.
0:16:34 > 0:16:38All I'm going to do now is add just two little herbs to go with it
0:16:38 > 0:16:41and mint obviously is the one that you want to do with lamb,
0:16:41 > 0:16:44but I'm going to put some coriander in there as well.
0:16:44 > 0:16:46So throw a little bit in there,
0:16:46 > 0:16:48a little bit in here,
0:16:48 > 0:16:54and you can see, as the lamb cooks, it just falls apart in the pot
0:16:54 > 0:16:57and then you can take your chunks of bone out, like that.
0:16:57 > 0:17:00There's no fanciness with this, no poncing around.
0:17:02 > 0:17:04Before you've even tasted this dish, you know
0:17:04 > 0:17:08you're in for a treat because all those spices.
0:17:08 > 0:17:12It makes it smell absolutely amazing.
0:17:12 > 0:17:15It's one of those things that you just put it in the pot
0:17:15 > 0:17:16and forget about it.
0:17:16 > 0:17:20Because it's a curry, it just gets better and better and better
0:17:20 > 0:17:22the more you leave it.
0:17:22 > 0:17:23Try that. Tell me what you think.
0:17:27 > 0:17:28Oh, it's really good.
0:17:29 > 0:17:32All in all it adds up to a slow-cooked meal
0:17:32 > 0:17:34that's bursting with flavour.
0:17:37 > 0:17:41See, I thought in this job I'd seen everything and tasted a lot, but
0:17:41 > 0:17:45it's amazing that 15 miles down the road, you get lamb as good as this.
0:17:45 > 0:17:47I've never tasted lamb as good as that.
0:17:47 > 0:17:49Cooked very well. Very good lamb, cooked very well.
0:17:49 > 0:17:52Yeah, but your shop needs to be open more than two days a month.
0:17:52 > 0:17:55- Yeah, well, that's coming...- Good. - ..when he buys me some more sheep.
0:17:55 > 0:17:57- THEY LAUGH - I'll be first in the queue.
0:18:07 > 0:18:11Slow-cooking is an excuse for us to take our foot off the gas a bit.
0:18:11 > 0:18:14It's just a matter of throwing a few ingredients together,
0:18:14 > 0:18:17leaving them to simmer, and chilling out until dinner's ready.
0:18:20 > 0:18:24Food historian Ivan Day has trawled through old recipe books,
0:18:24 > 0:18:27to find an 18th-century take on this more relaxed approach
0:18:27 > 0:18:29to food preparation.
0:18:32 > 0:18:37One of the most ancient forms of slow-cooking is braising,
0:18:37 > 0:18:41which I think most people today would understand as a very slow form
0:18:41 > 0:18:44of cooking in a very, very tightly sealed casserole or saucepan.
0:18:44 > 0:18:48In the past, it was done in a very different way,
0:18:48 > 0:18:52and one of the aims was to cook as slowly as you could,
0:18:52 > 0:18:55but with the smallest amount of fuel.
0:18:57 > 0:19:00I'm going to use a recipe from the 18th century,
0:19:00 > 0:19:04from a truly remarkable book,
0:19:04 > 0:19:11which has the slightly worrying title of The Whole Duty Of A Woman.
0:19:12 > 0:19:15Only about half the book is cookery.
0:19:15 > 0:19:20The other half is to tell women how to behave themselves.
0:19:21 > 0:19:25The recipe I'm going to use is called fowl a la braise.
0:19:27 > 0:19:29Fowl is simply a chicken.
0:19:29 > 0:19:32But let me show you what the 'a la braise' bit means.
0:19:38 > 0:19:40Before the chicken was braised,
0:19:40 > 0:19:45the Georgian cook would practice the ancient art of larding.
0:19:45 > 0:19:47This is a larding pin
0:19:47 > 0:19:54and under here I have some little matchstick strips of bacon fat
0:19:54 > 0:20:00and I'm going to very carefully put one of these into the larding pin.
0:20:00 > 0:20:05So what I do is put the pin through and then hopefully
0:20:05 > 0:20:11if I hold on to this end, it should pop out the other side.
0:20:13 > 0:20:15Larding is a very old technique.
0:20:15 > 0:20:19The earliest records we have are in medieval cookery books.
0:20:19 > 0:20:23Its original purpose was to add succulence to dry meats
0:20:23 > 0:20:27like hare, venison, other game birds, which are lacking in fat.
0:20:27 > 0:20:31As it cooks, the fat melts and it self-bastes.
0:20:34 > 0:20:37When the chicken had been larded, a braising pan was lined with
0:20:37 > 0:20:41butter, bacon and thin strips of veal.
0:20:41 > 0:20:44By putting this meat in the bottom, it will brown with
0:20:44 > 0:20:50the heat of the charcoal, and create its own very nice dark gravy.
0:20:50 > 0:20:53Then it's very simply a case of popping
0:20:53 > 0:20:56the fowl into the middle of the braising pan.
0:20:58 > 0:20:59Everything was braised.
0:20:59 > 0:21:02A whole ham could be braised, a turkey,
0:21:02 > 0:21:06and some of the braising pans are absolutely enormous.
0:21:06 > 0:21:09The recipe suggested adding herbs like basil,
0:21:09 > 0:21:12thyme and bay leaf, along with a piece of bacon for added flavour.
0:21:14 > 0:21:16Onions and a small amount of garlic were then
0:21:16 > 0:21:21sprinkled on top of the chicken before stock was poured in.
0:21:21 > 0:21:24So it's time to put the lid on now.
0:21:24 > 0:21:26It only goes on one way.
0:21:26 > 0:21:28It's got to be really snugly on.
0:21:33 > 0:21:36Once the pot came to the boil, a glass of wine was poured in.
0:21:40 > 0:21:44The lid was put back and then the fun really started.
0:21:45 > 0:21:48Fire shovel, hot charcoal.
0:21:49 > 0:21:52Let me show you how it works.
0:21:52 > 0:21:55So we've got fire underneath and fire on top.
0:21:55 > 0:21:58It's going to get super-heated, the pressure's going to build up,
0:21:58 > 0:22:01cos the lid is so tightly sealed, but it's going to cook very,
0:22:01 > 0:22:04very slowly, so it's going to be succulent,
0:22:04 > 0:22:06juicy, and full of flavour.
0:22:13 > 0:22:16It'll sit there maybe for about two hours
0:22:16 > 0:22:18until the fowl is perfectly cooked.
0:22:28 > 0:22:33While the chicken cooks, Ivan can put his feet up with a good read.
0:22:33 > 0:22:35But I'm not sure his book of Georgian recipes
0:22:35 > 0:22:39and etiquette would top the bestseller list these days.
0:22:39 > 0:22:43The title of this book is The Whole Duty Of A Woman.
0:22:43 > 0:22:49This book was written in a very different world to ours.
0:22:49 > 0:22:53Compared to attitudes to women that we have now,
0:22:53 > 0:22:57the Georgians had a very different approach.
0:22:57 > 0:22:59So, listen to this -
0:22:59 > 0:23:06"An old maid is now thought such a curse as no poetic fury can exceed."
0:23:06 > 0:23:09So if you're out there and you're a young woman in the Georgian period,
0:23:09 > 0:23:13for goodness' sake, find yourself a husband, otherwise you're doomed.
0:23:22 > 0:23:25Of course, it was the whole duty of a woman of any
0:23:25 > 0:23:28household in Britain at this time to make sure that her
0:23:28 > 0:23:32husband's food was not only well dressed, but beautifully presented.
0:23:35 > 0:23:39The all-important decoration consisted of cooked turnip,
0:23:39 > 0:23:43a sprinkling of parsley, and an eye-catching Georgian delicacy.
0:23:44 > 0:23:47These mysterious things were really popular.
0:23:47 > 0:23:51They're pickled barberries, which is a British native fruit that
0:23:51 > 0:23:54was grown in just about every garden in the 18th century.
0:23:54 > 0:23:59They were so popular because of their very bright scarlet colour.
0:23:59 > 0:24:02The recipe gives us various options for sauces.
0:24:02 > 0:24:06I'm going for one which they call a ham coulis.
0:24:11 > 0:24:14Let's see what this chicken a la braise is like.
0:24:21 > 0:24:24It's about the best chicken I've ever eaten, actually. Truly.
0:24:24 > 0:24:27It's a pity that braising of this kind has vanished
0:24:27 > 0:24:29cos the end result is superb.
0:24:35 > 0:24:40There's nothing in this world that beats a British steamed pudding.
0:24:40 > 0:24:41But you can't hurry perfection.
0:24:41 > 0:24:44They taste good because they're cooked slowly.
0:24:46 > 0:24:49My gran's puds were the best I've ever had and I base
0:24:49 > 0:24:53my blueberry steamed pudding with vanilla custard on her recipe.
0:24:55 > 0:24:59Now if you ask me, all the best puddings in the world are always
0:24:59 > 0:25:02the ones that are slow-cooked and one in particular,
0:25:02 > 0:25:06which is definitely my favourite, has to be sponge pudding.
0:25:06 > 0:25:08Now the benefit of this one is I've got some fresh fruit
0:25:08 > 0:25:11from the garden, so you can use blueberries, raspberries,
0:25:11 > 0:25:14strawberries, it's entirely up to you.
0:25:15 > 0:25:19First add 175 grams of softened butter to a bowl with
0:25:19 > 0:25:23the same quantity of both self-raising flour and sugar.
0:25:23 > 0:25:26The important thing is I'm going to use this light brown sugar,
0:25:26 > 0:25:29which I kind of... Every time I taste it...
0:25:29 > 0:25:30I call it Granny's sugar
0:25:30 > 0:25:32cos it's the only sugar that she used to use.
0:25:32 > 0:25:34She used to use it all the time for biscuits.
0:25:34 > 0:25:37It's got kind of a unique flavour and taste.
0:25:38 > 0:25:41Next into the mix is a pinch of salt,
0:25:41 > 0:25:43a teaspoon of baking powder and three eggs.
0:25:44 > 0:25:47Then whisk it all together until it's light and fluffy.
0:25:56 > 0:26:00So really it's like a standard bun mixture, I suppose.
0:26:00 > 0:26:03You've got the texture very similar to that.
0:26:03 > 0:26:05It's pretty good to me. Now for our bowl.
0:26:05 > 0:26:08Exactly the same bowl as what my granny used to use.
0:26:08 > 0:26:10You need to butter it really well
0:26:10 > 0:26:13and this is why I blame her for my butter fetish, I think.
0:26:14 > 0:26:16Because you get a little bit of butter.
0:26:19 > 0:26:22That is a properly buttered dish.
0:26:24 > 0:26:26Then we're going to use some golden syrup.
0:26:26 > 0:26:28You can use black treacle for this
0:26:28 > 0:26:31but golden syrup really does work a treat, particularly with fruit.
0:26:32 > 0:26:36You'll want to add 150 grams of golden syrup to the bowl.
0:26:36 > 0:26:40My granny used to use bucket-loads of this stuff
0:26:40 > 0:26:44cos she used to make the most amazing parkin,
0:26:44 > 0:26:48which is kind of like a cake that us Yorkshire folk
0:26:48 > 0:26:50have around Bonfire Night.
0:26:50 > 0:26:52It's kind of like sticky toffee pudding
0:26:52 > 0:26:54made with oats and golden syrup.
0:26:55 > 0:26:59So, put the blueberries in and then we can top it...
0:27:00 > 0:27:02..with this lovely sponge.
0:27:06 > 0:27:09Of course, you have to seal the top of the pudding bowl,
0:27:09 > 0:27:11and to do that you lay a piece of grease-proof
0:27:11 > 0:27:14paper on a sheet of tinfoil that's the same size.
0:27:17 > 0:27:21Even though it's grease-proof, you still take some butter over the top.
0:27:22 > 0:27:25Then you make a crease in the centre of both sheets,
0:27:25 > 0:27:26so that there's a slight overlap.
0:27:28 > 0:27:31And the idea behind this is there's just a little bit of give in this.
0:27:31 > 0:27:34You don't want it too tight, otherwise it compresses it
0:27:34 > 0:27:37and it makes the sponge too tough.
0:27:37 > 0:27:40And this is the bit, the only bit that my gran would let me do
0:27:40 > 0:27:43when I was younger, so I've had a bit of practice.
0:27:43 > 0:27:45Hold the foil cover in place by tying
0:27:45 > 0:27:48a piece of string around the top of the pudding bowl.
0:27:50 > 0:27:54To steam the pudding, I half fill a large saucepan with cold water.
0:27:55 > 0:27:57Then use my gran's old trick of putting
0:27:57 > 0:28:02a cloth into the bottom of the pan with an upturned plate on top of it.
0:28:02 > 0:28:05And if you do this, it just allows the sponge to come
0:28:05 > 0:28:09away from the water, but mainly away from the base of the pan.
0:28:09 > 0:28:11But another trick she had,
0:28:11 > 0:28:13she was full of them,
0:28:13 > 0:28:16is then take another sheet of tinfoil
0:28:16 > 0:28:20and just fold this up into sort of a long piece
0:28:20 > 0:28:25and the idea being you just place this in the bottom
0:28:25 > 0:28:30like this, and then when you pop your pudding in,
0:28:31 > 0:28:35it's much easier to take it out afterwards.
0:28:35 > 0:28:36How cool is that?
0:28:37 > 0:28:40Then all you need to do is cover it, bring it to the boil,
0:28:40 > 0:28:45and simmer for two hours, making sure you top up the water as needed.
0:28:45 > 0:28:47Now I'm going to serve this with a custard.
0:28:47 > 0:28:51Now, even though we're in Yorkshire, back then, some 20 years ago,
0:28:51 > 0:28:54my granny still used to make custard properly.
0:28:56 > 0:28:59The recipe stays exactly the same.
0:28:59 > 0:29:03Full fat double cream, full fat milk.
0:29:03 > 0:29:05There's no skimping with this recipe.
0:29:05 > 0:29:09You need to use 250 mls of both cream and milk.
0:29:10 > 0:29:12Basically you heat this up with some vanilla.
0:29:12 > 0:29:14Now, I'm being quite fancy with this stuff.
0:29:14 > 0:29:18This is Bourbon vanilla, it comes from Madagascar. Soft vanilla pods.
0:29:18 > 0:29:21This stuff is quite expensive, but if you buy the big fat pods,
0:29:21 > 0:29:26the Bourbon vanilla, you get much more value for your money.
0:29:26 > 0:29:29Remove the seeds from the vanilla pod and add both to the milk
0:29:29 > 0:29:31and the cream.
0:29:31 > 0:29:35Then leave it on a medium heat until it comes to the boil.
0:29:35 > 0:29:38And then we're going to combine that with a mixture of sugar and eggs
0:29:38 > 0:29:41and the amount of eggs is actually quite important
0:29:41 > 0:29:44because that's how much the custard sets.
0:29:44 > 0:29:47So for this I'm going to use about six eggs, really,
0:29:47 > 0:29:49and I just want the yolks.
0:29:49 > 0:29:52And it's much easier to separate them like this.
0:29:52 > 0:29:54There's no need for fancy kitchen gadgets.
0:29:54 > 0:29:57There's definitely no need for this palaver...
0:29:57 > 0:30:00all this shell to shell business.
0:30:02 > 0:30:04When you've separated the eggs,
0:30:04 > 0:30:08whisk in the yolks with 110 grams of caster sugar, and then
0:30:08 > 0:30:12when the milk and cream mixture is boiled, add it and keep stirring.
0:30:17 > 0:30:20And then we pour this back into the pan.
0:30:20 > 0:30:21Now this is the crucial bit.
0:30:21 > 0:30:24You want to warm this enough to thicken.
0:30:24 > 0:30:26You certainly don't want to boil it.
0:30:26 > 0:30:28If you boil it, you end up with scrambled eggs.
0:30:28 > 0:30:30Keep your eye on it.
0:30:30 > 0:30:32It starts to thicken up
0:30:32 > 0:30:37and as it starts to coat the back of the spoon, it's just about ready.
0:30:37 > 0:30:41All we can do is literally just pour this back into the bowl
0:30:41 > 0:30:44and you can see the texture's totally changed.
0:30:45 > 0:30:48All you need to do now is let the custard cool
0:30:48 > 0:30:50and leave the sponge steaming.
0:30:50 > 0:30:53That gives me precious time to catch up on the gardening.
0:30:59 > 0:31:02And after that, I'm more than ready for a bowl of delicious pudding.
0:31:05 > 0:31:09Oh-oh-oh! Look at that!
0:31:09 > 0:31:10Mm-mm-mm!
0:31:13 > 0:31:17This is proper home cooking, slow-cooking at its best, really.
0:31:19 > 0:31:23This is a pud that's full of comforting flavours I love -
0:31:23 > 0:31:28soft, squidgy sponge, delicious fruit and sticky golden syrup,
0:31:28 > 0:31:32all topped off with a creamy home-made custard.
0:31:33 > 0:31:37You see, I love watching cookery programmes because
0:31:37 > 0:31:39when you're supposed to be tasting this,
0:31:39 > 0:31:42you're supposed to be saying how delicious it is.
0:31:44 > 0:31:45I don't need to.
0:31:53 > 0:31:55Because we're always on the go these days,
0:31:55 > 0:31:58many of us can't prepare time-consuming dishes.
0:32:03 > 0:32:06Fortunately, there are a growing band of home-based UK producers
0:32:06 > 0:32:09putting in the hours, so that we don't have to.
0:32:12 > 0:32:14In Leeds, Philippa Quayle grafts so we can enjoy
0:32:14 > 0:32:18the pleasures of her award-winning handcrafted marshmallows.
0:32:20 > 0:32:23I first started making marshmallows after watching it on the TV
0:32:23 > 0:32:26one evening and people were making marshmallows by hand
0:32:26 > 0:32:29and they weren't... They were making them with different flavours
0:32:29 > 0:32:32and different sizes and I thought, "Wow."
0:32:32 > 0:32:35I just stared at this programme thinking, "I love marshmallows
0:32:35 > 0:32:39"and I have never been able to taste anything like this before."
0:32:39 > 0:32:43So that greedy little part of me thought, "I want to eat those."
0:32:43 > 0:32:45And then the experimental creative side of me said,
0:32:45 > 0:32:47"Right, well, I'm going to have to make them, then."
0:32:47 > 0:32:51So, voila, my little business was born.
0:32:53 > 0:32:56And her little business has quickly expanded
0:32:56 > 0:33:01and now supplies a range of ten flavours to shops all over the UK.
0:33:01 > 0:33:04The main ingredients Philippa uses for her marshmallow are sugar,
0:33:04 > 0:33:07water, glucose and gelatine.
0:33:07 > 0:33:11And this is one cooking process that can't be rushed.
0:33:11 > 0:33:14I wasn't really aware of how long it was going to take me.
0:33:14 > 0:33:18From boiling the sugar to having my finished product in its packet
0:33:18 > 0:33:22and ready to go is actually three days, which is amazing.
0:33:23 > 0:33:27So, that's one day for making up the mixture, another day allowing
0:33:27 > 0:33:31the marshmallows to set and another day to allow the pieces to dry out!
0:33:31 > 0:33:35Philippa can't afford to make any mistakes.
0:33:35 > 0:33:38I like to be really precise cos I know there's
0:33:38 > 0:33:41so much chemistry involved in marshmallow making.
0:33:41 > 0:33:46If you just change one of the ingredients or the weight
0:33:46 > 0:33:50of one of the ingredients, strange things can happen.
0:33:50 > 0:33:53So, I've found my recipe and I stick to it.
0:33:55 > 0:33:59So, I'm just going to put the heat on, full blast.
0:34:01 > 0:34:04The mixture then needs heating to exactly 160 degrees
0:34:04 > 0:34:08to allow the mallow to have the perfect texture.
0:34:08 > 0:34:12I can look into the sugar and it's starting to bubble and boil.
0:34:12 > 0:34:15It's mesmerising. It's the way sometimes you look at clouds
0:34:15 > 0:34:18or sometimes you stare into a fire and, you know, you kind of
0:34:18 > 0:34:22just drift away for a second or two.
0:34:22 > 0:34:24And often in that second or two is
0:34:24 > 0:34:29when an idea can start developing, so it's quite a creative experience.
0:34:29 > 0:34:33And when you're making things from the comfort of your own home,
0:34:33 > 0:34:35there's always room for a bit of experimentation.
0:34:37 > 0:34:41Today, Philippa is making a new mango and passion fruit recipe that
0:34:41 > 0:34:44she's going to try out on the public a little later on.
0:34:50 > 0:34:52Philippa adds gelatine to the mango puree
0:34:52 > 0:34:55to ensure that the marshmallows have plenty of bounce.
0:34:55 > 0:34:59In it goes. It smells amazing.
0:34:59 > 0:35:05Mm, and that's really lovely mango-y sugar syrup that will whip up
0:35:05 > 0:35:08into a marshmallow fluff.
0:35:08 > 0:35:11To whisk in her bubbles, Philippa has invested in some equipment
0:35:11 > 0:35:14she houses in the family garage.
0:35:14 > 0:35:18But this industrial kit doesn't mean her artisan produce has lost
0:35:18 > 0:35:19that personal touch.
0:35:20 > 0:35:23I'm measuring out passion fruit here.
0:35:23 > 0:35:26It's a freeze-dried fruit powder and it's really zingy.
0:35:26 > 0:35:28It gives a lovely flavour.
0:35:28 > 0:35:31In fact, if you were to eat the freeze-dried fruit powder
0:35:31 > 0:35:33straight off, it's like sherbet.
0:35:40 > 0:35:43This is just a passion fruit paste that I'm making now.
0:35:43 > 0:35:47I'm rippling this through and it gives it quite a nice texture on
0:35:47 > 0:35:50top and it just means that when you cut them, they're not all the same.
0:35:50 > 0:35:53They all look a bit different, each piece, which is
0:35:53 > 0:35:56nice because the ones that are mass-produced in the factories,
0:35:56 > 0:35:58they all look exactly the same.
0:35:58 > 0:36:01These ones have got their own little personality,
0:36:01 > 0:36:03which I think is quite nice.
0:36:04 > 0:36:09So, that's the marshmallows made now and they'll be puffy
0:36:09 > 0:36:11and squashy and delicious by tomorrow.
0:36:14 > 0:36:17By the morning of day two, the marshmallow has set
0:36:17 > 0:36:19and is ready for the next stage.
0:36:21 > 0:36:25It is just like one big, puffy pillow of deliciousness.
0:36:27 > 0:36:30Philippa chops it up into generous bite-sized chunks.
0:36:30 > 0:36:33It's like as if you were to cut through a cloud,
0:36:33 > 0:36:35that's what it would sound like.
0:36:37 > 0:36:40They're lovely and light and fluffy now and if you actually
0:36:40 > 0:36:43picked one up and gave it a little squeeze, it's nice and bouncy.
0:36:45 > 0:36:48But before they are ready to eat, Philippa's marshmallow
0:36:48 > 0:36:52cubes must be left to dry out for another 24 hours.
0:36:53 > 0:36:57Only then will these mango and passion fruit marshmallows be
0:36:57 > 0:37:00good enough to road test at a nearby cafe.
0:37:00 > 0:37:03Let's hope all this waiting has been worthwhile.
0:37:03 > 0:37:07I'm going to start offering them around. Let's see what people think.
0:37:07 > 0:37:09Anybody want to try a new flavour?
0:37:09 > 0:37:11Oh, yeah. Mm.
0:37:11 > 0:37:14- Yeah?- That is gorgeous.
0:37:14 > 0:37:17- Fruity?- Loads of passion fruit. - Yeah, yeah.- Really good.
0:37:17 > 0:37:20Mm. That is really, really nice.
0:37:20 > 0:37:25Just seeing people's reactions when they eat them is awesome.
0:37:25 > 0:37:29And the fact that I now supply so many shops and delis
0:37:29 > 0:37:33and farm shops around the UK is just amazing,
0:37:33 > 0:37:37and from watching TV and giving it a go and creating my own business,
0:37:37 > 0:37:40I just never would have dreamed this would happen.
0:37:46 > 0:37:48Waiting can be very rewarding, and for me,
0:37:48 > 0:37:51nothing beats a peaceful day spent fishing.
0:37:51 > 0:37:54It forces me to slow right down and take it easy.
0:37:56 > 0:38:00Most people see fish as an ingredient that's cooked in a flash.
0:38:00 > 0:38:03But one of my favourite recipes takes a much slower approach
0:38:03 > 0:38:05and the results are delicious.
0:38:07 > 0:38:10It's my home-smoked trout with feta salad.
0:38:12 > 0:38:15Now for me, curing is one of the best forms of slow-cooking.
0:38:15 > 0:38:18It is actually a form of cooking because the sugar
0:38:18 > 0:38:21and the salt actually seeps into the meat and preserves it.
0:38:22 > 0:38:25For this recipe, you'll need two large trout fillets.
0:38:25 > 0:38:28Now, whenever you're smoking anything,
0:38:28 > 0:38:30particularly the way that I'm going to do it like this
0:38:30 > 0:38:33which is cold smoking, you must cure it first.
0:38:33 > 0:38:36The cure for the fish is made from 200 grams of sea salt
0:38:36 > 0:38:39and 100 grams of sugar.
0:38:39 > 0:38:42Generally using caster sugar and I've seen a lot of people use black
0:38:42 > 0:38:47treacle in this as well, which makes the fish go really dark in colour.
0:38:47 > 0:38:50The next step is to lay out two large pieces of clingfilm
0:38:50 > 0:38:52on to your work surface.
0:38:52 > 0:38:56Then, using a quarter of the curing mixture, make a line in the centre.
0:38:59 > 0:39:03And then taking a fillet, lay that skin side down
0:39:03 > 0:39:06and then just gently sprinkle this over the top.
0:39:06 > 0:39:09Now what's going to happen with this, once it goes in the fridge,
0:39:09 > 0:39:12it actually draws out the moisture of the fish.
0:39:12 > 0:39:15Once it's wrapped up in the clingfilm,
0:39:15 > 0:39:18it'll need to stay in the fridge for 12 to 24 hours.
0:39:18 > 0:39:21When it comes out, the first thing you need to do
0:39:21 > 0:39:23is wash off the excess salt and sugar.
0:39:25 > 0:39:28I can feel already the texture starts to change
0:39:28 > 0:39:31and it almost resembles that sort of smoked salmon that you get.
0:39:31 > 0:39:36Slightly firmer. It's not as if it's cooked, otherwise it'd be soft.
0:39:36 > 0:39:38It's just firmer to the touch, particularly the skin.
0:39:38 > 0:39:42What I'm going to do is smoke it using a DIY smoker.
0:39:42 > 0:39:45Now you can make it with one of these.
0:39:45 > 0:39:48These old bins, a few bricks, a candle
0:39:48 > 0:39:50and a little bit of imagination.
0:39:50 > 0:39:53Yep, you'll need a little bit of imagination
0:39:53 > 0:39:55and a little bit of outdoor space.
0:39:55 > 0:39:57Don't try doing this indoors.
0:39:57 > 0:40:01Start by putting candles or tea lights on to the ground,
0:40:01 > 0:40:03then surround them with bricks.
0:40:03 > 0:40:07Now you'll need this particularly if it's windy.
0:40:07 > 0:40:10I never thought in my wildest dreams, when I started cooking
0:40:10 > 0:40:13when I was eight years old, I would be doing this.
0:40:13 > 0:40:15My mum told me never to play with matches.
0:40:15 > 0:40:17So, I always use a blowtorch.
0:40:17 > 0:40:21Light the candles, before putting the bin over the flames.
0:40:21 > 0:40:23Now you need ones with holes in the bottom, all right?
0:40:23 > 0:40:26It's really quite important cos you want air flow in here as well,
0:40:26 > 0:40:29so stick them on the bricks. And then, in the bottom,
0:40:29 > 0:40:33just going to use a little bit of tinfoil.
0:40:33 > 0:40:35What the tinfoil will do is actually prevent the wood
0:40:35 > 0:40:40from going through the holes, hitting the flame and creating fire.
0:40:40 > 0:40:43The key to getting a great smoked flavour is using oak chippings,
0:40:43 > 0:40:45which you can buy online.
0:40:45 > 0:40:48All you do now is just sprinkle these on the base
0:40:48 > 0:40:54and then what I do is grab a little bit of water, just a touch,
0:40:54 > 0:40:57and just sprinkle the water in the bottom.
0:40:57 > 0:41:00It's all it needs to help it on its way because what you want to
0:41:00 > 0:41:02do with this is just smoulder it first of all.
0:41:02 > 0:41:06If it's too dry, it kind of can catch fire.
0:41:06 > 0:41:09And then finally just stick a barbecue grill
0:41:09 > 0:41:11on the top of the bin and place the fish fillets on top.
0:41:14 > 0:41:17And then, lid on...
0:41:18 > 0:41:20..with a cloth over the top because, as it smokes up,
0:41:20 > 0:41:25you want to keep all that sort of smoke in there really, as well.
0:41:26 > 0:41:30Wander off for an hour and a half and, fingers crossed,
0:41:30 > 0:41:32we should have smoked trout.
0:41:40 > 0:41:44This is fingers crossed. We have the finished article. Look at that!
0:41:46 > 0:41:51It's a beautiful, lovely piece of smoked trout.
0:41:51 > 0:41:53Smells fantastic.
0:41:55 > 0:41:59The best way to serve this is to make a simple salad of beetroot,
0:41:59 > 0:42:01feta and the sliced fish and shallots.
0:42:04 > 0:42:07And then, of course, some peppery, lovely watercress.
0:42:08 > 0:42:12The whole thing is finished off with a drizzle of herby French dressing.
0:42:14 > 0:42:18Just any garden herbs that you want, you just sprinkle that over the top.
0:42:19 > 0:42:21Although this dish takes a bit of time,
0:42:21 > 0:42:24for me, that's all part of the fun.
0:42:24 > 0:42:26And I guarantee that putting the effort in will pay off
0:42:26 > 0:42:28when you taste it for the very first time.
0:42:28 > 0:42:31What I love about this dish is you've got the pepperiness
0:42:31 > 0:42:35of the watercress, the sharpness of the onion,
0:42:35 > 0:42:38but then you've got this delicious, different texture...
0:42:41 > 0:42:42..of the home-smoked trout.
0:42:44 > 0:42:47I'm quite pleased with this. Just one word of advice -
0:42:47 > 0:42:49if you've got guests coming round for dinner,
0:42:49 > 0:42:51hide the bin.
0:42:58 > 0:43:01It's so easy these days to rely on food that's done in a flash
0:43:01 > 0:43:04and eaten just as quickly.
0:43:04 > 0:43:08But every now and then, it's worth taking a more relaxed approach.
0:43:08 > 0:43:11There are so many ingredients that taste amazing
0:43:11 > 0:43:12when they're slow-cooked.
0:43:12 > 0:43:16And you don't need lots of cheffy tricks to get great results.
0:43:16 > 0:43:19All you do need is a little time.
0:43:19 > 0:43:22You can find all the recipes from the series on: