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 > 0:00:12For me, nothing beats cooking some simple,
0:00:12 > 0:00:14heart-warming food.
0:00:15 > 0:00:18Ho-ho-ho! it is so good.
0:00:18 > 0:00:20The kind of no-nonsense grub
0:00:20 > 0:00:23- that brings people together. - Cheers, everyone.
0:00:26 > 0:00:31The dishes I turn to when I want to put a big smile on everyone's face.
0:00:33 > 0:00:34These are my home comforts.
0:00:45 > 0:00:50When it comes to dinner, sometimes it's impossible to please everyone.
0:00:50 > 0:00:53Kids and their parents have very different ideas about what
0:00:53 > 0:00:56makes a good meal, so, for busy families, I'm going to make
0:00:56 > 0:00:59two distinct dishes from the same set of ingredients -
0:00:59 > 0:01:02one for the kids and one for the grown-ups.
0:01:03 > 0:01:06These are dishes that'll keep everybody happy.
0:01:06 > 0:01:09# It takes two, baby
0:01:09 > 0:01:12# It takes two, baby
0:01:12 > 0:01:14# Me and you. #
0:01:14 > 0:01:17Making two from one means some snappy chopping.
0:01:17 > 0:01:20I'm the world's fastest peeler and carrot chopper,
0:01:20 > 0:01:24and I made it into the Guinness Book of Records.
0:01:24 > 0:01:26Food Historian Annie Gray tracks down a two-from-one
0:01:26 > 0:01:28wartime kids treat.
0:01:28 > 0:01:32Children were encouraged to eat carrots on sticks
0:01:32 > 0:01:34instead of lollipops.
0:01:34 > 0:01:35And for the big kid in all of us
0:01:35 > 0:01:37I make some divine banana desserts.
0:01:38 > 0:01:40It doesn't matter how old you are,
0:01:40 > 0:01:43- you can still enjoy bananas and custard.- Of course you can.
0:01:47 > 0:01:50I'm kicking off with making a risotto,
0:01:50 > 0:01:54and then using this as a base to create a different, stylish supper,
0:01:54 > 0:01:57all using some courgettes picked from my own garden.
0:01:59 > 0:02:02This is a courgette and lemon risotto
0:02:02 > 0:02:05and a grown-up arancini supper with deep-fried courgette flowers.
0:02:07 > 0:02:10Now, this is the perfect dish that you can serve for the kids,
0:02:10 > 0:02:12first of all, and then you can have a meal later on,
0:02:12 > 0:02:16because it really is two dishes out of the same ingredients.
0:02:17 > 0:02:20So, the first thing I'm going to do is get our risotto on.
0:02:20 > 0:02:23Now, for that I'm going to use just a simple little base
0:02:23 > 0:02:25of shallots and garlic
0:02:25 > 0:02:27and just cut them quite small, really.
0:02:29 > 0:02:31Get the pan on, put in a knob of butter
0:02:31 > 0:02:34and start to slowly sweat the shallots and garlic.
0:02:35 > 0:02:39It's important, really, for this that you don't colour it,
0:02:39 > 0:02:41mainly cos you're going to end up with little black bits
0:02:41 > 0:02:44in the risotto, so you're almost just lightly sweating
0:02:44 > 0:02:45the shallots and the garlic.
0:02:46 > 0:02:48Next up is some thyme.
0:02:49 > 0:02:52Depending on the season, particularly when you grow it
0:02:52 > 0:02:55in the garden, in the winter you've got to strip it from the stalks,
0:02:55 > 0:02:59but in the summer, you can actually chop the stalks through,
0:02:59 > 0:03:01cos they're nice and soft.
0:03:03 > 0:03:05Now I can add the rice.
0:03:05 > 0:03:09Now, we're going to use some proper risotto rice.
0:03:09 > 0:03:10Arborio carnaroli rice.
0:03:10 > 0:03:13It's entirely up to you which one you use,
0:03:13 > 0:03:14but it must be risotto rice.
0:03:14 > 0:03:18Generally, I would go for around 25-30 grams of rice per portion,
0:03:18 > 0:03:20something around that.
0:03:20 > 0:03:23Even though this is for the kids, I'm still going to put
0:03:23 > 0:03:25a little bit of wine in there, cos the alcohol's
0:03:25 > 0:03:29going to burn off. But the wine will give it a nice little sharpness.
0:03:31 > 0:03:33And then, finally, we've got some stock.
0:03:33 > 0:03:36I think this is really the key to making a good risotto,
0:03:36 > 0:03:40is chicken stock. And all we want to do is just add enough stock
0:03:40 > 0:03:41to almost cover the rice.
0:03:41 > 0:03:45Now, the old way, and particularly when I've seen risottos done,
0:03:45 > 0:03:49is somebody stood there, stirring it, 15-20 minutes, mixing it,
0:03:49 > 0:03:52mixing it, mixing it. You don't need to do that, really.
0:03:52 > 0:03:53Just keep your eye on it. The main thing is
0:03:53 > 0:03:55you don't want it to dry out.
0:04:00 > 0:04:02This now needs to gently simmer.
0:04:03 > 0:04:06As it starts to dry out, add a little bit more stock.
0:04:06 > 0:04:09One thing you don't want to be doing is boiling this, like boiling
0:04:09 > 0:04:12rice in water, where you're going to drain it off afterwards.
0:04:12 > 0:04:15You want all that lovely stock to absorb into the rice.
0:04:18 > 0:04:20After about seven or eight minutes,
0:04:20 > 0:04:22it's time to add the courgettes.
0:04:23 > 0:04:25Chop them up and chuck them into the pan,
0:04:25 > 0:04:28and let it carry on cooking for another five to six minutes.
0:04:30 > 0:04:32All the while, topping up with stock, if you have to,
0:04:32 > 0:04:36but make sure you keep some back for later on.
0:04:36 > 0:04:38Now, I've had people tell me the best way of testing
0:04:38 > 0:04:40whether the rice is cooked, is to take a little bit
0:04:40 > 0:04:43and press it in your fingers. But...
0:04:44 > 0:04:46..put it in your mouth.
0:04:46 > 0:04:49That's the best way to test whether it's cooked.
0:04:49 > 0:04:51Shouldn't be any bite on there.
0:04:51 > 0:04:54When the rice is ready, grate a pile of Parmesan cheese
0:04:54 > 0:04:55and throw it into the rice.
0:04:57 > 0:05:00Now, what'll happen is Parmesan cheese will actually soak up
0:05:00 > 0:05:03the liquid and act kind of like a sponge, really,
0:05:03 > 0:05:05so, you've got to offset it with something.
0:05:05 > 0:05:08That's why I've got a little bit of stock left over.
0:05:10 > 0:05:13Next, chuck in the zest of a lemon and some of its juice.
0:05:16 > 0:05:19Some black pepper and a good pinch
0:05:19 > 0:05:21of salt and that, really, is all you need.
0:05:24 > 0:05:26Serve, and grate a bit of Parmesan cheese over the top
0:05:26 > 0:05:28to finish it off.
0:05:35 > 0:05:37Just delicious. Lovely and light.
0:05:40 > 0:05:42The kids will love it, because you've got a little bit
0:05:42 > 0:05:44of lemon in there.
0:05:44 > 0:05:46It almost excites the taste buds.
0:05:46 > 0:05:48It's delicious. But I'm not going to stop there.
0:05:48 > 0:05:53I'm going to create another dish using the leftover bits of risotto.
0:05:53 > 0:05:57Arancini are a classic Sicilian savoury dish,
0:05:57 > 0:06:00or deep-fried, savoury rice balls to you and me.
0:06:00 > 0:06:03Start off by spreading the remaining risotto over a tray
0:06:03 > 0:06:05covered with clingfilm.
0:06:05 > 0:06:08Then place it in the fridge for at least half an hour,
0:06:08 > 0:06:09allowing it to set.
0:06:11 > 0:06:14To turn this into arancini is really simple.
0:06:14 > 0:06:16What I'm going to do is take some more Parmesan cheese.
0:06:16 > 0:06:18This is quite crucial, really.
0:06:18 > 0:06:21You've got to treat this as the opposite of the risotto that you've just made.
0:06:21 > 0:06:23That liquid is going to cause a problem
0:06:23 > 0:06:26when we roll it up into little balls so, to help soak it up,
0:06:26 > 0:06:29we put a bit more Parmesan cheese on.
0:06:29 > 0:06:33To this I'm adding some Serrano ham that's chopped up nice and small
0:06:33 > 0:06:34then sprinkled over the top.
0:06:37 > 0:06:40I'm almost ready to roll, I just need a bowl of water,
0:06:40 > 0:06:44some fresh breadcrumbs, flour and two eggs beaten together.
0:06:45 > 0:06:47Now, to mould these little arancini,
0:06:47 > 0:06:50the best way you can do it is actually soak your fingers
0:06:50 > 0:06:53first in water. This is one of the great things about this recipe,
0:06:53 > 0:06:56you get two dishes for the price of one.
0:06:56 > 0:06:58Just by adding this ham, you end up with these
0:06:58 > 0:07:03lovely little arancini balls that make great dinner party dishes.
0:07:03 > 0:07:06Once these are all coated in the breadcrumbs,
0:07:06 > 0:07:09they'll also keep in the fridge nicely for when you want them.
0:07:09 > 0:07:10So they'll keep a couple of days.
0:07:12 > 0:07:13To go with the arancini balls,
0:07:13 > 0:07:17I'm making some deep-fried courgette flowers.
0:07:17 > 0:07:21This, to me, is the really fantastic part of growing courgettes.
0:07:21 > 0:07:24You end up with these amazing flowers that are delicious.
0:07:24 > 0:07:29Just remove the tops and inside here you'll have little
0:07:29 > 0:07:31sort of stamens in there. You just want to get rid of that,
0:07:31 > 0:07:33it's not very pleasant to eat, really.
0:07:33 > 0:07:36Now, to deep fry them, I use a combination
0:07:36 > 0:07:39of flour and cornflour,
0:07:39 > 0:07:42to create kind of like a tempura batter.
0:07:42 > 0:07:47Good pinch of salt and then sparking water. The idea of this is that
0:07:47 > 0:07:50the carbonation from the fizzy water helps fizz up
0:07:50 > 0:07:52the batter, as well. It really works
0:07:52 > 0:07:56and helps this crisp when it hits the fryer.
0:07:56 > 0:08:00Using this batter, I'm covering the courgette flowers.
0:08:00 > 0:08:04Both these and the arancini only take about two minutes to cook,
0:08:04 > 0:08:07so put them into the hot deep-fat fryer at the same time.
0:08:09 > 0:08:12When they're crisp, just drain them off
0:08:12 > 0:08:15and then we've got our lovely arancini.
0:08:17 > 0:08:20A pinch of salt, a squeeze of lemon over the top
0:08:20 > 0:08:21and I can dive in.
0:08:25 > 0:08:28Mm-mm-mm!
0:08:28 > 0:08:32They're just delicious and if you've never tried these,
0:08:32 > 0:08:35you've got to, because these are really special.
0:08:35 > 0:08:37And the batter is lovely and crisp.
0:08:39 > 0:08:40There's no real flavour like it.
0:08:40 > 0:08:43It's not like munching on a bunch of daffodils.
0:08:44 > 0:08:45These are really good.
0:08:47 > 0:08:49So, there you have it, two great meals, all using the same
0:08:49 > 0:08:53set of ingredients, and some of it came from my back garden.
0:09:00 > 0:09:03With all cooking, it's so important to use the best
0:09:03 > 0:09:07ingredients, and I'm constantly amazed by what's available,
0:09:07 > 0:09:09right on our doorsteps.
0:09:09 > 0:09:11Having grown up on a pig farm,
0:09:11 > 0:09:13one ingredient close to my heart is pork.
0:09:15 > 0:09:18I've eaten it every way possible and I think the ultimate
0:09:18 > 0:09:20is a banger, and what could be better
0:09:20 > 0:09:22than the Yorkshire sausage?
0:09:25 > 0:09:29The man behind this creation is butcher David Lishman.
0:09:29 > 0:09:31A few years ago, we found that customers were
0:09:31 > 0:09:35coming into our shop and asking us, "Where's the Yorkshire sausage?"
0:09:35 > 0:09:38We're selling Cumberland sausage, we're selling Lincolnshire sausage,
0:09:38 > 0:09:42so we decided to develop the official Yorkshire sausage recipe.
0:09:44 > 0:09:47David only uses the best pork in his sausages,
0:09:47 > 0:09:51getting his meat from the local pig farmers, including Colin Piercy.
0:09:53 > 0:09:55Come on, then.
0:09:55 > 0:09:59I've been amongst pigs all my life, you know, ever since me grandfather
0:09:59 > 0:10:02had pigs, ever since me father had pigs.
0:10:02 > 0:10:03I don't know nowt else.
0:10:03 > 0:10:06Sold me first pig when I was five.
0:10:06 > 0:10:10I went to York market, I used to bunk off school on a Thursday
0:10:10 > 0:10:12because it was market day.
0:10:12 > 0:10:14It was a waste of time, me being at school.
0:10:14 > 0:10:17It's very much a family business,
0:10:17 > 0:10:20with Colin's two sons working on the farm,
0:10:20 > 0:10:23and his 83-year-old dad helping out, as well.
0:10:24 > 0:10:27Next lot down there, they're coming out tomorrow.
0:10:30 > 0:10:34We run 400 sows here
0:10:34 > 0:10:36and there's about seven boars.
0:10:36 > 0:10:40We have roughly 3,500 little ones like this.
0:10:43 > 0:10:46Colin's pigs are outdoor reared, which is what David thinks
0:10:46 > 0:10:49helps to make them such good quality.
0:10:52 > 0:10:55What I look for in the best pork is the fact that it's been
0:10:55 > 0:10:59bred locally. We want the ones that are slowly matured,
0:10:59 > 0:11:03that have got a little bit more fat, had some age and some corn
0:11:03 > 0:11:06and that just produces some of the best pork that we can find.
0:11:09 > 0:11:11Today, David has come to Colin's farm to select
0:11:11 > 0:11:13a sow for some of his sausages.
0:11:15 > 0:11:17That looks a good one, Colin.
0:11:17 > 0:11:18This pig here, he will...
0:11:18 > 0:11:21Ideally, that's excellent for you, is that pig there.
0:11:21 > 0:11:24The hams on that pig - a big, hammy pig -
0:11:24 > 0:11:27and then on the front end, the shoulder,
0:11:27 > 0:11:29it'll be an ideal pig for the job.
0:11:30 > 0:11:33When Colin's hammy pigs arrive at David's butchers,
0:11:33 > 0:11:36he selects the meat he wants to use in his Yorkshire sausages,
0:11:36 > 0:11:38which is the shoulder and the belly.
0:11:40 > 0:11:43We're looking for 80% lean, 20% fat and that makes
0:11:43 > 0:11:47the best sausage that we could possibly have.
0:11:47 > 0:11:49It gives it succulence, it gives it flavour
0:11:49 > 0:11:51and it keeps it nice and moist during cooking.
0:11:53 > 0:11:56And now we need to add the seasonings, the spices,
0:11:56 > 0:11:59to make it into a real Yorkshire sausage.
0:11:59 > 0:12:02These are salt, white pepper, some English mustard powder,
0:12:02 > 0:12:06nutmeg, allspice, freshly chopped parsley and some rusk.
0:12:09 > 0:12:12We just need a little bit of water to rehydrate that rusk, because
0:12:12 > 0:12:15it's very dry. Mix it up and then we're ready to go.
0:12:15 > 0:12:17All I have to do now is wind the handle down,
0:12:17 > 0:12:20it'll extrude the sausage meat out of the filler,
0:12:20 > 0:12:23into the skin, and we'll have the perfect sausage.
0:12:25 > 0:12:27And now we just make these into butchers' links,
0:12:27 > 0:12:29into threes in a bundle.
0:12:29 > 0:12:32Beautiful Yorkshire sausages.
0:12:35 > 0:12:37A quick sizzle in the pan
0:12:37 > 0:12:39and it's time to see what the home crowd think.
0:12:42 > 0:12:44It's very nice.
0:12:44 > 0:12:47Great seasoning, so subtle, but really well-rounded.
0:12:47 > 0:12:49The pork is really nice, it's not gristly at all.
0:12:49 > 0:12:51They're really good, great.
0:12:51 > 0:12:54- Delicious, David.- You like that? - Yeah.- Good.
0:12:55 > 0:12:57It puts Yorkshire on the map.
0:12:57 > 0:13:01It shows what great produce we have in this county
0:13:01 > 0:13:03and I'm rather chuffed at that.
0:13:11 > 0:13:15David's sausages are perfect for my next two recipes,
0:13:15 > 0:13:17so I've invited him down to my kitchen,
0:13:17 > 0:13:19and he's brought some of his bangers with him.
0:13:19 > 0:13:22Now, I can't believe there hasn't been a Yorkshire sausage.
0:13:22 > 0:13:25Well, we found that there was no real official Yorkshire sausage
0:13:25 > 0:13:29recipe, so we went to the people of Yorkshire, basically.
0:13:29 > 0:13:31We had six different varieties.
0:13:31 > 0:13:33We were on the streets of Scarborough, we were in
0:13:33 > 0:13:36Dalby Forest at the mountain biking championships,
0:13:36 > 0:13:39and we asked them to vote on which one they wanted.
0:13:39 > 0:13:43- This is what they came up with. - This is the one that came out.
0:13:43 > 0:13:47I'm going to use David's sausages as the core ingredient
0:13:47 > 0:13:49to making two great dishes -
0:13:49 > 0:13:52glammed up bangers and beans on toast for the kids,
0:13:52 > 0:13:55and confit duck cassoulet with mash for the adults.
0:13:56 > 0:13:59It's kind of a dish that you can make now and eat later,
0:13:59 > 0:14:02so, it's the kind of dish, if you've got a family, it's perfect
0:14:02 > 0:14:05and then we're going to do a French-style cassoulet.
0:14:06 > 0:14:09I'm starting off by frying some of David's sausages.
0:14:11 > 0:14:14Then I'm putting some finely chopped shallots, garlic
0:14:14 > 0:14:18and a tiny bit of rosemary into the pan to start sweating them down.
0:14:20 > 0:14:22When the sausages are sealed,
0:14:22 > 0:14:25put them in the oven for 10-12 minutes to finish cooking.
0:14:26 > 0:14:28How can you tell when a sausage is really good?
0:14:28 > 0:14:31What would you be looking for? Is it that ratio of fat to meat?
0:14:31 > 0:14:33Yes. If it's too lean, it'll go quite hard and dry
0:14:33 > 0:14:35when you're cooking it.
0:14:35 > 0:14:38If it's too fat, it'll just shrink away to nothing. But the main thing
0:14:38 > 0:14:41is what's the quality of the meat that's going into the sausage?
0:14:41 > 0:14:44- You get what you pay for, don't you, really?- That's it, yeah.
0:14:44 > 0:14:47It's time to get the toast ready.
0:14:47 > 0:14:50Slice some bread, drizzle with oil and place it on to the griddle.
0:14:52 > 0:14:55Then pour in a can of tinned tomatoes and add a little bit
0:14:55 > 0:14:58of chicken stock to loosen everything up.
0:14:58 > 0:15:00Now, it's time for the beans.
0:15:02 > 0:15:04You can use any type of bean that you want.
0:15:04 > 0:15:06I've got some flageolet beans over here.
0:15:06 > 0:15:09You want to drain this salt water off.
0:15:09 > 0:15:11Could you use butter beans like we used to get at school?
0:15:11 > 0:15:13- What, the big, massive ones?- Yes.
0:15:13 > 0:15:15Yeah, you can use butter beans. The problem is with those
0:15:15 > 0:15:17they do soak up a lot of the liquid,
0:15:17 > 0:15:20so you end up having to put more liquid in it as it soaks up.
0:15:20 > 0:15:22But if you want to change the recipe, you can change the recipe.
0:15:24 > 0:15:26Pour in the beans, bring everything to the boil,
0:15:26 > 0:15:29then start roughly chopping up some parsley.
0:15:30 > 0:15:33Now, what breed of pigs has Colin got there?
0:15:33 > 0:15:37What we use is a Hampshire crossed with a Large White
0:15:37 > 0:15:40and we will only take the gilts, the female pigs.
0:15:40 > 0:15:42All right, why's that, then?
0:15:42 > 0:15:46If you get boar pigs, they tend not to be as good a quality meat.
0:15:46 > 0:15:49- They can have an off flavour. - I never knew that.
0:15:49 > 0:15:52- Boar taint, yes, you can get that. - Boar taint, it's called?
0:15:52 > 0:15:54- Yes, boar taint. - There's a new one on me.
0:15:54 > 0:15:55Boar taint. I've never heard that.
0:15:55 > 0:15:58It's because they've not been castrated.
0:15:58 > 0:16:01I mean, in the old days when your father was probably farming,
0:16:01 > 0:16:04- they used to castrate the pigs.- Yes.
0:16:04 > 0:16:07I've actually got, somewhere in amongst my cupboard,
0:16:07 > 0:16:10I've got that...the big pliers...
0:16:10 > 0:16:11Ah, that's probably, yes.
0:16:11 > 0:16:14And you get...and it goes, ooh, and every time you do it,
0:16:14 > 0:16:16you're just ay-ay-ay-ay.
0:16:16 > 0:16:19But I never knew that about boar taint, though.
0:16:19 > 0:16:20It's a new one on me.
0:16:22 > 0:16:24Add a decent bit of salt and pepper.
0:16:25 > 0:16:28Then put the toast on a plate, a big dollop of beans,
0:16:28 > 0:16:30then top it all with a sausage.
0:16:33 > 0:16:35One simple meal for the kids already done.
0:16:37 > 0:16:40Another more grown-up one coming up, the cassoulet.
0:16:40 > 0:16:43So, what you do with this is you take the same mixture and you can
0:16:43 > 0:16:46imagine making this, five o'clock, and if you wanted something grown-up
0:16:46 > 0:16:48for later on, what you can do is take this,
0:16:48 > 0:16:51throw the sausages in and in the same pan here,
0:16:51 > 0:16:54we'll fire this up, and then I'm going to crisp up some lardons.
0:16:54 > 0:16:58I always remember this dish, doing this in the south of France.
0:16:58 > 0:17:00Big chunks of ham, tonnes of Toulouse sausages,
0:17:00 > 0:17:03duck confit going in there. They used to put everything in.
0:17:03 > 0:17:06If it walked and it had a pulse, it went in here.
0:17:07 > 0:17:09Today, I'm going to use some duck confit
0:17:09 > 0:17:12that needs to be shredded before putting it into the pan.
0:17:14 > 0:17:17Add the lardons, and then parsley and rosemary
0:17:17 > 0:17:18to increase the flavour.
0:17:20 > 0:17:24You can allow this to go cold and then reheat it afterwards, as well.
0:17:24 > 0:17:28A good amount of salt and pepper and then, using the left-over
0:17:28 > 0:17:31bits of bread that you've got, if the kids have got any left over,
0:17:31 > 0:17:35you can blitz them to create a nice little crust.
0:17:40 > 0:17:43So, what you need to do with this, really, is then take the crumbs
0:17:43 > 0:17:45and then just sprinkle this over the top.
0:17:45 > 0:17:48Once you've got the breadcrumbs on it, it probably wants about
0:17:48 > 0:17:50five minutes in a nice, hot oven.
0:17:51 > 0:17:53This gives me time to do the mash.
0:17:54 > 0:17:58I've already boiled these potatoes for about 15 minutes.
0:17:58 > 0:18:00Put them through a potato ricer,
0:18:00 > 0:18:03mix together with 50 grams of unsalted butter and
0:18:03 > 0:18:0590 mls of double cream.
0:18:05 > 0:18:09Serve a healthy scoop of it on the plate, ready for the cassoulet.
0:18:09 > 0:18:11We'd better try this then, hadn't we, really,
0:18:11 > 0:18:13with your Yorkshire sausages?
0:18:13 > 0:18:16- Looks fantastic, James. - Seeing as you've come all this way.
0:18:16 > 0:18:19Seeing as it's your Yorkshire sausage and all that. You dive in.
0:18:22 > 0:18:25- That's fantastic.- I'm not bad at baked beans and you're not bad
0:18:25 > 0:18:27- at making sausages, are you? - That's great, is that.
0:18:27 > 0:18:29The great thing about this is you can make this for the kids.
0:18:29 > 0:18:32I'd be quite happy to be eating this, to be honest, but then you've
0:18:32 > 0:18:34got another elaborate dish for later on
0:18:34 > 0:18:36and it's one of those dishes you can make, put it in the fridge
0:18:36 > 0:18:38and eat it later.
0:18:39 > 0:18:44Two fantastic meals, with a sausage from my home county at their heart.
0:18:44 > 0:18:46What more could you want?
0:18:49 > 0:18:53Making two dishes from the same ingredients isn't a new idea.
0:18:53 > 0:18:56During the Second World War, people became masters at this.
0:18:56 > 0:18:58It was your patriotic duty.
0:19:00 > 0:19:03Food historian Annie Grey is peering back into the past,
0:19:03 > 0:19:05to cook up some wartime two-for-ones.
0:19:07 > 0:19:10Imagine being a housewife in 1940s Britain,
0:19:10 > 0:19:13looking at the ingredients in front of you, severely restricted
0:19:13 > 0:19:16and not knowing where to turn for advice.
0:19:16 > 0:19:18One of the places you would turn would be your wireless,
0:19:18 > 0:19:21your radio, and one of the key programmes you'd be listening to
0:19:21 > 0:19:24was a thing called Kitchen Front, which was broadcast every week
0:19:24 > 0:19:27and listened to by millions of British housewives.
0:19:27 > 0:19:31'Good evening. It is to you,
0:19:31 > 0:19:35'the housewives of Britain, that I want to talk tonight.
0:19:35 > 0:19:39'We are the army that guards the Kitchen Front.'
0:19:41 > 0:19:44One of the things that Kitchen Front did was to try
0:19:44 > 0:19:48and get people to think differently about certain ingredients,
0:19:48 > 0:19:50and one of the key ingredients that they really liked to push
0:19:50 > 0:19:53was carrots. We often had a glut of them during the War.
0:19:53 > 0:19:55People could grow them in their own gardens,
0:19:55 > 0:19:57they were very, very versatile.
0:19:57 > 0:20:00The Ministry of War put out pamphlets, such as this one.
0:20:00 > 0:20:01Carrots!
0:20:01 > 0:20:03War Cookery Leaflet number four,
0:20:03 > 0:20:06advising housewives on the range of things that they could do
0:20:06 > 0:20:08with a simple root vegetable.
0:20:08 > 0:20:12So, using this leaflet and using other wartime recipes,
0:20:12 > 0:20:14I'm going to make two-from-one using carrots.
0:20:16 > 0:20:19My first recipe is going to be War and Peace Pudding.
0:20:26 > 0:20:29The first thing I need to do is to grate my carrots.
0:20:32 > 0:20:35Of course, sugar was rationed in the war years,
0:20:35 > 0:20:38so carrots were used to sweeten the pudding.
0:20:38 > 0:20:41And cooks were urged to use every last morsel of food,
0:20:41 > 0:20:43even plentiful root vegetables.
0:20:44 > 0:20:45The head of the Ministry of Food,
0:20:45 > 0:20:48Lord Woolton, who really was an amazing figure
0:20:48 > 0:20:51who'd kept Britain eating, and it was said of him
0:20:51 > 0:20:53seeing peelings hurt Lord Woolton's feelings,
0:20:53 > 0:20:57and the nation was very much encouraged to leave peel on potatoes,
0:20:57 > 0:21:00carrots and anything else which had edible peel.
0:21:00 > 0:21:02This means Lord Woolton will be happy.
0:21:04 > 0:21:08A cup of grated raw potato was also added to the mix,
0:21:08 > 0:21:10along with suet,
0:21:10 > 0:21:12breadcrumbs, mixed fruit,
0:21:12 > 0:21:14flour and spice.
0:21:15 > 0:21:19Like many other foods, spice was often in short supply.
0:21:19 > 0:21:22That meant that chefs had to be very inventive
0:21:22 > 0:21:25with the ingredients they did have, and that included carrots.
0:21:27 > 0:21:30Children were encouraged to eat carrots on sticks,
0:21:30 > 0:21:33instead of lollipops. There was curried carrots,
0:21:33 > 0:21:36there were carrot puddings, carrot cakes, there was even a thing
0:21:36 > 0:21:40called carrolade, which was a kind of horrible-sounding
0:21:40 > 0:21:42mixture of swede and carrot juice all mixed up.
0:21:44 > 0:21:47All right, that's my pudding.
0:21:47 > 0:21:49This is a steamed pudding. So, first of all,
0:21:49 > 0:21:51I need to prepare my pudding basin.
0:21:54 > 0:21:57Fat was another one of those things that was in very short supply
0:21:57 > 0:22:00during World War II, so people were taught
0:22:00 > 0:22:03to keep all the fat from any form of cooking.
0:22:03 > 0:22:06If you cooked bacon, you would make sure that you slowly cooked
0:22:06 > 0:22:08the rind to extract all of the fat
0:22:08 > 0:22:10and then you would use that fat again,
0:22:10 > 0:22:12either for baking or for frying.
0:22:12 > 0:22:15Likewise, other substitutes, such as paraffin oil
0:22:15 > 0:22:17that was put into lamps, were tried for cakes.
0:22:17 > 0:22:19I don't suppose they tasted very nice.
0:22:24 > 0:22:26Steamed puddings were a really practical way
0:22:26 > 0:22:28to cook food during the war.
0:22:28 > 0:22:31A house like this would have had coal fires in most rooms
0:22:31 > 0:22:33and in the kitchen a solid fuel range,
0:22:33 > 0:22:36and in the winter they would have been going all the time
0:22:36 > 0:22:37in order to heat the house.
0:22:37 > 0:22:40Fuel was rationed, as well. Of course, you want to maximise
0:22:40 > 0:22:41what you're doing with it.
0:22:41 > 0:22:44So, putting a steamed pudding on the hob, just idling away,
0:22:44 > 0:22:47is a really, really good way to make sure you maximise
0:22:47 > 0:22:49the use of that precious fuel.
0:22:49 > 0:22:51Right, that's my pudding prepared.
0:22:53 > 0:22:56This is going to go into boiling water
0:22:56 > 0:22:58for about two hours.
0:23:02 > 0:23:04Because I'm making two from one,
0:23:04 > 0:23:07obviously my second recipe is also based on carrots
0:23:07 > 0:23:10and I think the best thing to go with a steamed pudding is jam.
0:23:10 > 0:23:12So, I've got some carrot jam.
0:23:14 > 0:23:17Us Brits have always loved a bit of jam,
0:23:17 > 0:23:21and the craving for sweet stuff didn't go away in the war years,
0:23:21 > 0:23:24so carrots came in as a handy substitute for sugary fruits,
0:23:24 > 0:23:27like oranges and apricots, that were rationed.
0:23:29 > 0:23:34This recipe is from a Kitchen Front broadcast in January, 1942.
0:23:35 > 0:23:38This one is all carrots and a bit of lemon substitute,
0:23:38 > 0:23:41which was often made by boiling up apple peel in bags,
0:23:41 > 0:23:44because lemons were another thing that virtually disappeared
0:23:44 > 0:23:46for the entire duration of the war.
0:23:46 > 0:23:48There's also lots of sugar in here.
0:23:48 > 0:23:51Again, rationed but, from time to time, the government did allow
0:23:51 > 0:23:54extra allowances, specifically for jam making.
0:23:57 > 0:24:00People were actually quite proud to say
0:24:00 > 0:24:03they were serving carrot jam, as opposed to apricot jam,
0:24:03 > 0:24:05because it was a mark of patriotism, to show that you were
0:24:05 > 0:24:07using your carrots.
0:24:07 > 0:24:09MUSIC "Puttin' On The Ritz" by Harry Richman
0:24:19 > 0:24:22It's got quite a nice quiver to it.
0:24:22 > 0:24:24It smells lovely. I'm glad I had some
0:24:24 > 0:24:28pre-war spice left over, is all I can say.
0:24:28 > 0:24:30Smells quite sweet, actually, as well,
0:24:30 > 0:24:32which is surprising, given there's no sugar in it.
0:24:38 > 0:24:41Mm, together they're really, really good.
0:24:41 > 0:24:43The sweetness of the jam does make up
0:24:43 > 0:24:45for the lack of sugar in the pudding.
0:24:45 > 0:24:48And, as things to do with carrots go,
0:24:48 > 0:24:52I would say both of my two-from-one actually are absolute winners.
0:24:56 > 0:25:00Carrots have to be one of the most versatile veg there are,
0:25:00 > 0:25:04but when it comes to meat, for me, chicken is the ultimate
0:25:04 > 0:25:05for getting two-from-one.
0:25:07 > 0:25:11I'm starting off with a classic roast chicken with veg fricassee,
0:25:11 > 0:25:13which the children will love,
0:25:13 > 0:25:17followed by an asparagus and chicken quiche for the grown-ups.
0:25:18 > 0:25:21I'm going to roast this off, first of all, with a lovely
0:25:21 > 0:25:23fricassee of vegetables to go with it.
0:25:23 > 0:25:25For the chicken, first of all, what I'm going to do
0:25:25 > 0:25:29is sit this on a trivet, which is, basically,
0:25:29 > 0:25:32a mixture of diced veg, really. What you're trying to do is keep
0:25:32 > 0:25:35the chicken away from the fat in the tray,
0:25:35 > 0:25:38it stops it from catching on the base.
0:25:38 > 0:25:42So, a little bit of onion, and then some carrot.
0:25:43 > 0:25:46Back in the days, when I was a lot younger, I've actually got
0:25:46 > 0:25:51a certificate that I'm the world's fastest peeler and carrot chopper
0:25:51 > 0:25:54and made it into The Guinness Book of Records.
0:25:54 > 0:25:57I was a lot quicker back then. But I don't know how I did it.
0:25:57 > 0:26:00I did 26 carrots, peeled and chopped, in one minute.
0:26:02 > 0:26:04I'm slowing down with age, you see.
0:26:06 > 0:26:09Throw the carrots in with the onion and then we've got the chicken.
0:26:09 > 0:26:13Very simply, straight onto the trivet, bit of black pepper
0:26:13 > 0:26:15over the top, some salt, touch of oil -
0:26:15 > 0:26:18I like using rapeseed oil with a chicken.
0:26:18 > 0:26:21I always put a bit of water in the bottom.
0:26:21 > 0:26:24I remember this cos my mother used to roast chicken like this,
0:26:24 > 0:26:27and it just creates a little bit of steam in the tray.
0:26:27 > 0:26:30And all we do with that is just stick it in the oven.
0:26:35 > 0:26:39I can now make the garnish for the roast chicken, a simple fricassee.
0:26:40 > 0:26:42It's one of these things that, when you know how to do it,
0:26:42 > 0:26:46you'll never sort of boil vegetables again. It's such a simple way
0:26:46 > 0:26:49of cooking things like asparagus and peas, and if you've got beans,
0:26:49 > 0:26:52that kind of stuff, any green veg.
0:26:52 > 0:26:55So, I've got some marjoram, it's a fantastic sort of herb.
0:26:55 > 0:26:57I grow masses of this in the garden.
0:26:57 > 0:26:59On there we've got a lovely shallot,
0:26:59 > 0:27:01which we can just chop this up into rings.
0:27:04 > 0:27:06With the veg ready, I'm putting some water into a pan,
0:27:06 > 0:27:08followed by some butter.
0:27:09 > 0:27:11And this is the key to this.
0:27:11 > 0:27:13It's emulsifying the water and the butter together
0:27:13 > 0:27:15to not only create a sauce
0:27:15 > 0:27:17but it actually cooks the veg at the same time.
0:27:19 > 0:27:22When the butter has melted down a bit, all the veg goes in
0:27:22 > 0:27:24and it's put on as high a heat as possible.
0:27:24 > 0:27:26Then season.
0:27:26 > 0:27:29I'm just going to mix this all together.
0:27:29 > 0:27:31It's as simple as that.
0:27:31 > 0:27:34While that's boiling down, I can prepare the chicken, making sure
0:27:34 > 0:27:38I'm not cutting through any bone, just the joints.
0:27:38 > 0:27:41After five minutes, the veg has cooked and everything
0:27:41 > 0:27:43is ready to serve.
0:27:43 > 0:27:45So, you've got a great, simple meal, just with a simple
0:27:45 > 0:27:49little veg fricassee, but the other idea that you can do for this,
0:27:49 > 0:27:52is utilise the leftover pieces of chicken and for that,
0:27:52 > 0:27:54you need to rip it apart.
0:27:54 > 0:27:57This is going to be the star ingredient
0:27:57 > 0:27:59in my awesome chicken and asparagus quiche.
0:27:59 > 0:28:02I'm going to let you into a little secret.
0:28:02 > 0:28:06The best part of the chicken can be found right here, underneath.
0:28:06 > 0:28:09Some people call this the chef's eye or the chef's oyster.
0:28:09 > 0:28:12Now, with this bit, it doesn't need to go in the quiche,
0:28:12 > 0:28:16it doesn't need to go on your little fricassee, this bit is for the cook.
0:28:17 > 0:28:19The best part of the entire chicken.
0:28:21 > 0:28:25Once that's done, I can start rolling out the pastry.
0:28:25 > 0:28:28Short pastry here, but the most important thing with this is
0:28:28 > 0:28:31you make sure that you roll it out nice and thin.
0:28:31 > 0:28:33And, really, this needs to sit in a quiche tin
0:28:33 > 0:28:35that's been well buttered.
0:28:35 > 0:28:39You need to make sure that you've got in every little nook and cranny
0:28:39 > 0:28:42and by using your fingers you'll find it much easier.
0:28:42 > 0:28:45Now, really, the golden rule with this is to make sure it's got
0:28:45 > 0:28:49as little flour as possible, because shortcrust has a habit
0:28:49 > 0:28:50of shrinking in the mould.
0:28:50 > 0:28:53You need to make it as thin as possible.
0:28:53 > 0:28:55You should be able to see outside.
0:28:56 > 0:28:57Roughly.
0:28:57 > 0:29:01And then roll it over the rolling pin, bring over your tin.
0:29:01 > 0:29:03Keep it away from the edge of the tin, because you don't want
0:29:03 > 0:29:08the rolling pin to touch the tin, otherwise it cuts into the pastry.
0:29:08 > 0:29:11Place it in the bottom and just push it up to the edge.
0:29:11 > 0:29:17Now, my best advice to prevent the pastry from shrinking,
0:29:17 > 0:29:19is to actually leave it on the edges like that.
0:29:21 > 0:29:23This'll be trimmed off later on.
0:29:23 > 0:29:26And now, it's ready to be baked blind, which has to be done
0:29:26 > 0:29:29to make sure the pastry is cooked properly,
0:29:29 > 0:29:30before putting the filling in.
0:29:32 > 0:29:35I'm going to show you a little chef's trick.
0:29:35 > 0:29:36We use this, clingfilm.
0:29:36 > 0:29:39Now, it's not food wrap, so when you pull it,
0:29:39 > 0:29:41it doesn't make that "schlup" sound.
0:29:41 > 0:29:43It's clingfilm.
0:29:43 > 0:29:45It's really important you get the right one,
0:29:45 > 0:29:48cos food wrap will melt, big time.
0:29:48 > 0:29:51Now, what the clingfilm will do is get right into the corners
0:29:51 > 0:29:54and grease-proof paper doesn't do that.
0:29:54 > 0:29:56Tinfoil doesn't have the same effect.
0:29:56 > 0:29:58It's a little chef's trick.
0:30:00 > 0:30:02Then, simply fill it with flour.
0:30:04 > 0:30:06You can then just bring up the edges of the clingfilm,
0:30:06 > 0:30:08press it down like that.
0:30:10 > 0:30:13Once that's done, it needs to be put into a preheated oven
0:30:13 > 0:30:17at 200 degrees centigrade for 20-25 minutes,
0:30:17 > 0:30:19until it's golden brown.
0:30:22 > 0:30:25Take the flour out of the base and while the pastry is still hot,
0:30:25 > 0:30:28paint the bottom with some egg wash.
0:30:28 > 0:30:31This'll plug any holes that may have appeared.
0:30:31 > 0:30:34Stick it back in the oven and, while that's in,
0:30:34 > 0:30:36I'm going to create the mixture for the quiche.
0:30:37 > 0:30:40I'm starting by cracking eight eggs into a bowl.
0:30:41 > 0:30:43A bit of black pepper,
0:30:43 > 0:30:45a good pinch of salt...
0:30:46 > 0:30:47..and then some cream.
0:30:49 > 0:30:53I'm pouring in 600 mls of double cream and whipping it all together.
0:30:55 > 0:30:57I've got my asparagus, which you can cut up into
0:30:57 > 0:31:00chunks and then I'm going to use some fancy cheese.
0:31:00 > 0:31:03If you've got a bit of comte, you can use some gruyere,
0:31:03 > 0:31:06any cheese, just grated.
0:31:06 > 0:31:10Now, I love this stuff and I came across it at Nantwich Cheese Show.
0:31:10 > 0:31:11Now, it may not sound glamorous...
0:31:13 > 0:31:15..but it's the Glastonbury of cheese, trust me.
0:31:15 > 0:31:1940,000 people turn up for one day
0:31:19 > 0:31:21to go see a marquee full of cheese.
0:31:26 > 0:31:30And then, taking our quiche out,
0:31:30 > 0:31:32we can whack our filling in.
0:31:32 > 0:31:35Asparagus, the chicken.
0:31:35 > 0:31:39And this is the thing with quiche, put some filling in it!
0:31:39 > 0:31:42Every single one you ever find in a shop,
0:31:42 > 0:31:45it's like hide and seek for a tomato.
0:31:45 > 0:31:47You know, just chuck some filling in it!
0:31:48 > 0:31:50Then pop it back into an open oven,
0:31:50 > 0:31:52for a little trick to prevent spillages.
0:31:54 > 0:31:58If you're not steady on your legs, like me,
0:31:58 > 0:31:59chuck the filling in here
0:31:59 > 0:32:03cos you can top it up right to the edge - right, right, right -
0:32:03 > 0:32:05till you can't get any more in, and then grab your cheese
0:32:05 > 0:32:07and sprinkle this over the top.
0:32:10 > 0:32:13Once that's done, gently slide the quiche in and bake
0:32:13 > 0:32:15at 200 degrees centigrade for half an hour.
0:32:19 > 0:32:21Take out of the oven, trim off the edges
0:32:21 > 0:32:23and it's ready to serve.
0:32:25 > 0:32:27That's delicious. Unlike any quiche that I've had before,
0:32:27 > 0:32:29certainly at weddings, anyway.
0:32:29 > 0:32:32One thing you've got to do with quiche is have it warm
0:32:32 > 0:32:33or at room temperature.
0:32:33 > 0:32:35You certainly don't want to put it in the fridge.
0:32:35 > 0:32:37And it goes to prove you can do so much with the same
0:32:37 > 0:32:40set of ingredients, and make them look totally different.
0:32:44 > 0:32:47One thing I love having in my kitchen at home
0:32:47 > 0:32:50is a simple ingredient that can be used in many different ways.
0:32:51 > 0:32:54An idea that Aude Dupont Dudley has taken to heart
0:32:54 > 0:32:59when she started producing the French sweet staple, fruit syrup.
0:33:00 > 0:33:04I created Blossoms Syrup after my third baby.
0:33:04 > 0:33:08I was working in the engineering industry and I wanted
0:33:08 > 0:33:11to be involved in food and drink.
0:33:11 > 0:33:13We Brits are mainly used to cordials,
0:33:13 > 0:33:16but a French syrup is very different.
0:33:16 > 0:33:22Imagine your cordial reduced to a very heavy consistency,
0:33:22 > 0:33:26like a honey. This is what a syrup is.
0:33:26 > 0:33:28The syrups are really versatile.
0:33:28 > 0:33:32You can use them in food and drink, so, for example, in drinks,
0:33:32 > 0:33:34in milkshakes or in cocktails.
0:33:34 > 0:33:36You can drizzle on waffles, on pancakes,
0:33:36 > 0:33:38you can use them in stir fry,
0:33:38 > 0:33:42you can use them as the ingredient in chutney.
0:33:42 > 0:33:45Any dishes you need a intense fruitiness coming through,
0:33:45 > 0:33:47you can use them.
0:33:48 > 0:33:51Aude only works with refined ingredients,
0:33:51 > 0:33:56expertly combining fruit extract with liquid sugar and citric acid
0:33:56 > 0:33:59to create an intensely fruity liquid.
0:34:00 > 0:34:03I'm now going to make the mango syrup, which is a product
0:34:03 > 0:34:06I'm launching this month
0:34:06 > 0:34:11and I'm going to make a batch to be able to take to the Ritz later.
0:34:11 > 0:34:13I've got my lovely mango concentrate.
0:34:13 > 0:34:16And, again, I've got to be very careful.
0:34:19 > 0:34:22The balance between the fruitiness and the sweetness
0:34:22 > 0:34:25is the most important part of making the syrup.
0:34:26 > 0:34:30I tried hundreds and hundreds of times to get the recipe right,
0:34:30 > 0:34:34but I'm really happy now I have managed to reach the level
0:34:34 > 0:34:36where the syrups are perfect.
0:34:39 > 0:34:42It's balanced, you can feel the mango's coming through,
0:34:42 > 0:34:46the sweetness and the natural acidity. Again, it's wonderful.
0:34:47 > 0:34:50Aude's syrups are so popular that London's Ritz hotel
0:34:50 > 0:34:53uses a number of her flavours as fruit mixers
0:34:53 > 0:34:55in their exclusive cocktail bar.
0:34:57 > 0:35:00She's come along today so that the resident mixologist
0:35:00 > 0:35:02can test-drive her latest creation.
0:35:02 > 0:35:05So, I'd like you to try this
0:35:05 > 0:35:08and tell me what you can do with it, please.
0:35:08 > 0:35:10Oh, that's lovely, thank you very much.
0:35:14 > 0:35:18I was thinking about a daiquiri with some base rum.
0:35:18 > 0:35:19I can't wait.
0:35:19 > 0:35:24Then I add my sour balance, my lime juice, freshly squeezed.
0:35:27 > 0:35:29Perhaps we can try.
0:35:30 > 0:35:32Wow.
0:35:37 > 0:35:39Finally, this is your mango daiquiri.
0:35:44 > 0:35:45Mm.
0:35:45 > 0:35:47Oh, it's absolutely fabulous.
0:35:49 > 0:35:52But don't think for a minute that Aude's syrups
0:35:52 > 0:35:54are solely for cocktails.
0:35:54 > 0:35:57As a mark of their versatility, their fruity flavours
0:35:57 > 0:36:00are incredibly popular with her three daughters.
0:36:00 > 0:36:03It is pretty cool to have a mum who makes syrups, cos you have
0:36:03 > 0:36:06waffles, cakes, ice creams and smoothies all the time.
0:36:08 > 0:36:10Feeding kids is never easy, but with syrups
0:36:10 > 0:36:14all manner of snacks can be knocked up at the drop of a hat,
0:36:14 > 0:36:16whether it's adding a drop to a fruit smoothie
0:36:16 > 0:36:18or drizzling on a waffle.
0:36:18 > 0:36:21How many waffles are you going to have, guys?
0:36:21 > 0:36:24My favourite syrup probably has to be pomegranate,
0:36:24 > 0:36:26closely followed by strawberry and pineapple.
0:36:26 > 0:36:30You get a strong flavour of pomegranate through the pomegranate
0:36:30 > 0:36:33and it's just really sweet and really, like, pomegranate-y.
0:36:33 > 0:36:35I love this milk shake.
0:36:35 > 0:36:37Oh, good.
0:36:37 > 0:36:41My favourite flavour is pineapple,
0:36:41 > 0:36:43because it gives me a fizzy tongue.
0:36:45 > 0:36:49- Mm.- That is one of the most satisfying things to see,
0:36:49 > 0:36:52is the kids enjoying the syrups like they do.
0:36:52 > 0:36:56Ingredients that versatile are always a winner in my house
0:36:56 > 0:36:58because they can be used in so many different ways,
0:36:58 > 0:37:00keeping everybody happy.
0:37:03 > 0:37:06My last two-from-one recipes are going to do the same,
0:37:06 > 0:37:08using what I think is the most flexible
0:37:08 > 0:37:10fruit of all - bananas.
0:37:13 > 0:37:15I've got some families coming over later on,
0:37:15 > 0:37:18and I'm going to serve a classic banana split for the kids
0:37:18 > 0:37:20and a caramel coated banana
0:37:20 > 0:37:22with passion fruit souffle for the adults.
0:37:27 > 0:37:29There's one dish that reminds me
0:37:29 > 0:37:32of my childhood more than any other and that's bananas and custard.
0:37:32 > 0:37:36The flavour, I think we all know, is just superb.
0:37:36 > 0:37:38But this dish takes it to another level.
0:37:39 > 0:37:42I'm going to start off with the bananas for the splits.
0:37:42 > 0:37:45I'm going to grill them with some fresh rosemary.
0:37:45 > 0:37:48You want about four sprigs and then, just with a knife,
0:37:48 > 0:37:50insert the rosemary in the top.
0:37:50 > 0:37:54And you don't want anything too pungent,
0:37:54 > 0:37:55because it'll put the kids off,
0:37:55 > 0:37:58but I think just a little bit of rosemary, like this,
0:37:58 > 0:38:01makes it really special, because the flavour and the smells you get
0:38:01 > 0:38:03while it's cooking are just great.
0:38:04 > 0:38:07These are put onto the grill for ten minutes.
0:38:07 > 0:38:09That'll give me time to make the grown-up version
0:38:09 > 0:38:10of this dessert.
0:38:10 > 0:38:15We make a batter, first of all, using some cornflour,
0:38:15 > 0:38:18a little bit of sugar and some fizzy water.
0:38:18 > 0:38:21Just mix this together to form a nice little paste.
0:38:23 > 0:38:26You just want some firm bananas for this
0:38:26 > 0:38:30and then just trim these up, then coat them in the batter
0:38:30 > 0:38:34and then deep fry these. You want the oil reasonably hot,
0:38:34 > 0:38:35not too hot.
0:38:35 > 0:38:38They'll only take a couple of minutes to cook
0:38:38 > 0:38:41and, while that's happening, I can get the caramel going.
0:38:43 > 0:38:46Don't use granulated sugar, it must be plain caster sugar.
0:38:46 > 0:38:47Straight out of the pot,
0:38:47 > 0:38:50no bits of tea and coffee stains in it, as well.
0:38:50 > 0:38:53Very, very clean, otherwise your sugar will re-crystallise.
0:38:53 > 0:38:56You'll know when you've gone wrong, because if you're still stood here
0:38:56 > 0:38:59in about five minutes and it still looks like a big sugar lump,
0:38:59 > 0:39:01you've got to throw it away and start again.
0:39:02 > 0:39:04When the bananas are done, lift them out of the hot oil
0:39:04 > 0:39:06and drain them off.
0:39:07 > 0:39:10Now, the whole idea of this is to cook it without colour.
0:39:10 > 0:39:12You're not frying fish and chips,
0:39:12 > 0:39:14this is the first stage of the cooking.
0:39:14 > 0:39:17The kids' bananas are ready to be flipped,
0:39:17 > 0:39:19and I can turn my attention to the caramel.
0:39:21 > 0:39:25You want to make sure it's nice and even caramel, with no lumps in it.
0:39:28 > 0:39:32When the lumps have disappeared, and it's got a nice, even colour,
0:39:32 > 0:39:34throw in some sesame seeds.
0:39:34 > 0:39:36And now I can start dipping the bananas.
0:39:37 > 0:39:39And then, with the spoon,
0:39:39 > 0:39:42make sure it's fully coated in this caramel, so roll it around,
0:39:42 > 0:39:46be really careful with this, because it's extremely hot,
0:39:46 > 0:39:49and then when they come out of the caramel, into ice.
0:39:51 > 0:39:53This will set the caramel immediately.
0:39:53 > 0:39:55It's better to do one at a time, really.
0:39:55 > 0:39:58You don't want all the bananas stuck in the pan,
0:39:58 > 0:40:02otherwise it just ends up as one congealed, big lump.
0:40:02 > 0:40:04A big mess in the bottom of the pan.
0:40:04 > 0:40:07Once they're done, I can start making the souffles
0:40:07 > 0:40:10by buttering some ramekins and coating the inside with sugar.
0:40:12 > 0:40:15After that, get three egg whites, and start whisking them,
0:40:15 > 0:40:18which is the most crucial part of making the souffle.
0:40:18 > 0:40:20You have to get the right amount of air into them.
0:40:22 > 0:40:23You can speed up the process
0:40:23 > 0:40:26by using a pinch of salt, a little bit of sugar
0:40:26 > 0:40:28but, really, just whisk this up so it's nice and firm.
0:40:30 > 0:40:32Once they're fully whipped up like that,
0:40:32 > 0:40:35should be nice and firm peaked, that way you're guaranteed
0:40:35 > 0:40:38to get the maximum amount of air into the egg whites.
0:40:38 > 0:40:41For our filling, I'm just going to use this ready-made custard
0:40:41 > 0:40:45and you want about two, maybe three tablespoons for two souffles.
0:40:45 > 0:40:48I've got some lovely passion fruit. Make sure when you're buying it,
0:40:48 > 0:40:50buy it with a wrinkled skin, there's so much more juice
0:40:50 > 0:40:52and flavour in there.
0:40:52 > 0:40:56The old-fashioned way would be to stand here and cut and fold
0:40:56 > 0:41:00and figure of eight, and 20 minutes later you're still messing around.
0:41:00 > 0:41:01The whole point about a souffle,
0:41:01 > 0:41:04and this is when you're working as a pastry chef in a restaurant,
0:41:04 > 0:41:06you haven't got time to be doing that,
0:41:06 > 0:41:11so you actually learn a quick method and that's just chuck it in.
0:41:11 > 0:41:13The sooner it is in the oven, the better.
0:41:15 > 0:41:18Using a palette knife, I'm creating a dome
0:41:18 > 0:41:19over the top of the souffle.
0:41:19 > 0:41:24Then, using my thumb, I'm making a frame around the edge, as well.
0:41:24 > 0:41:27This will stop it going wonky when it rises.
0:41:28 > 0:41:30Then, throw the whole lot in the oven
0:41:30 > 0:41:33at 230 degrees centigrade for eight minutes.
0:41:36 > 0:41:38The bananas on the griddle are done.
0:41:39 > 0:41:42And I can feel inside they're bubbling inside, as well,
0:41:42 > 0:41:44so they're lovely and hot, and then take a knife
0:41:44 > 0:41:46and cut this down the middle,
0:41:46 > 0:41:49and they almost steam in their own jackets, really,
0:41:49 > 0:41:51it's just fantastic.
0:41:51 > 0:41:54Pop a little bit of those on the plate and you've got another thing
0:41:54 > 0:41:56which the kids will love, the passion fruit.
0:41:56 > 0:41:58These have got a wonderful sweet flavour,
0:41:58 > 0:42:00which I think the kids will love.
0:42:00 > 0:42:03It doesn't matter how old you are, you've got to have some ice cream.
0:42:06 > 0:42:07That's the kids' dessert done,
0:42:07 > 0:42:11and the adult one is just about ready for serving.
0:42:11 > 0:42:14Just a touch of the custard on the plate.
0:42:15 > 0:42:17It's a chef's thing.
0:42:17 > 0:42:20So often, people are put off by doing souffles at home,
0:42:20 > 0:42:24purely the fact they think it's really complicated and difficult.
0:42:24 > 0:42:27But, you're never going to know until you actually try to do it.
0:42:27 > 0:42:30But, by using this ready-made custard, I think you end up
0:42:30 > 0:42:33with just fantastic results every time.
0:42:37 > 0:42:39Not bad, eh?
0:42:42 > 0:42:43Icing sugar over the top.
0:42:45 > 0:42:48Ever so carefully, lift these on, and there you have it.
0:42:49 > 0:42:51Sesame caramel-coated bananas
0:42:51 > 0:42:54with passion fruit souffle for the grown-ups
0:42:54 > 0:42:59and barbecued rosemary bananas with passion fruit for the kids.
0:42:59 > 0:43:01- There you go.- Thank you very much.
0:43:01 > 0:43:06The proof really is in the pudding, and this is a tough crowd.
0:43:06 > 0:43:08Time to see what they think.
0:43:08 > 0:43:10- Dive in, everybody. - Ooh, this looks good.
0:43:11 > 0:43:14Doesn't matter how old you are, you can still enjoy bananas and custard.
0:43:14 > 0:43:16Of course you can.
0:43:17 > 0:43:20With a little bit of thought, there are loads of simple ways
0:43:20 > 0:43:24to make two different dishes from the same set of ingredients,
0:43:24 > 0:43:27which will keep everybody happy around the dinner table.
0:43:30 > 0:43:32You can find all the recipes from the series
0:43:32 > 0:43:35on bbc.co.uk/food.