0:00:02 > 0:00:05'If there's one thing I look forward to at the end of a busy day,
0:00:05 > 0:00:08'it's the thought of getting back to my kitchen at home.
0:00:10 > 0:00:13'For me, nothing beats cooking some simple, heart-warming, food.'
0:00:14 > 0:00:18Oh-oh-oh! It is so good.
0:00:18 > 0:00:22'The kind of no-nonsense grub that brings people together.'
0:00:22 > 0:00:23ALL: Cheers, everyone.
0:00:26 > 0:00:28'The dishes I turn to
0:00:28 > 0:00:31'when I want to put a big smile on everyone's face.'
0:00:33 > 0:00:35These are my home comforts.
0:00:44 > 0:00:46'I'm Yorkshire born and bred
0:00:46 > 0:00:48'and even though Hampshire is now my home,
0:00:48 > 0:00:52'some of my childhood habits have really stuck with me.
0:00:53 > 0:00:56'One of those is that I can't bear to waste food.'
0:00:56 > 0:00:57It's an amazing fact -
0:00:57 > 0:01:02in this country, we throw away about 25% of all the food that we buy
0:01:02 > 0:01:05and most of that is in packets that we never even open.
0:01:05 > 0:01:07But open up the fridge, there are a whole selection
0:01:07 > 0:01:11of great leftovers that are crying out to be used.
0:01:11 > 0:01:14'So, today, I'll be showing you how to add a little bit of luxury
0:01:14 > 0:01:16'to your leftovers.'
0:01:16 > 0:01:18That is just fantastic.
0:01:18 > 0:01:20'We'll be finding out how the Georgians went
0:01:20 > 0:01:23'totally over the top with their surplus salad.'
0:01:24 > 0:01:25Some people would think
0:01:25 > 0:01:27this is too good to eat.
0:01:27 > 0:01:31'Sampling a cheese from London that doesn't hang around long enough
0:01:31 > 0:01:33'to be left over.'
0:01:33 > 0:01:37What this is really good for is your cheese-on-toast moment.
0:01:38 > 0:01:41'And I'll be using some ingenious tricks to give your leftovers
0:01:41 > 0:01:43'a new lease of life.'
0:01:45 > 0:01:47It's even better the second time round.
0:01:57 > 0:02:00'For me, nothing beats a Sunday roast,
0:02:00 > 0:02:03'but nine times out of ten, I've got tonnes of leftovers.
0:02:03 > 0:02:05'So I want to show you how to create a great dish
0:02:05 > 0:02:09'that is guaranteed to liven up cold meat.
0:02:09 > 0:02:12'It's my Thai lamb salad with spicy dressing.'
0:02:13 > 0:02:16The key to this entire dish is the dressing.
0:02:16 > 0:02:18If you master that, you're almost sorted
0:02:18 > 0:02:21because you can use it for so many different salads.
0:02:21 > 0:02:22I'm going to do mine with lamb
0:02:22 > 0:02:24but you can do it with chicken, fish,
0:02:24 > 0:02:26it works with everything.
0:02:27 > 0:02:30Start off by finely chopping a red chilli.
0:02:30 > 0:02:35Now, leave the seeds in the chilli cos we want it quite fiery.
0:02:35 > 0:02:38Then add it to the blender with four cloves of garlic
0:02:38 > 0:02:39and roughly chopped ginger.
0:02:40 > 0:02:42And then what I like to do is add some palm sugar.
0:02:42 > 0:02:46Now, you can buy this stuff nowadays in the smooth paste form,
0:02:46 > 0:02:48but you do need palm sugar.
0:02:48 > 0:02:51It doesn't really work with normal sugar.
0:02:51 > 0:02:55You can use the granulated version of the sugar instead of the paste.
0:02:55 > 0:02:57Either way, you need about two to three tablespoons.
0:02:59 > 0:03:01MACHINE WHIRRS
0:03:03 > 0:03:06When you get to this stage, you can then add the soy sauce.
0:03:06 > 0:03:08It's entirely up to you whether you want to use light
0:03:08 > 0:03:09or dark soy with this.
0:03:11 > 0:03:13But I've always got plenty of this...
0:03:14 > 0:03:15..in my kitchen.
0:03:16 > 0:03:19You need six tablespoons of soy sauce
0:03:19 > 0:03:22followed by four tablespoons of fish sauce.
0:03:22 > 0:03:27It's the combination of these ingredients that make this dressing.
0:03:28 > 0:03:30It's kind of like the salt and the pepper -
0:03:30 > 0:03:32you don't put any seasoning in here.
0:03:32 > 0:03:35And once you get to that stage, that's really your dressing done.
0:03:37 > 0:03:40To cook the lamb, you need to make sure your pan is really hot.
0:03:40 > 0:03:43And be careful not to slice the meat too thinly
0:03:43 > 0:03:45because it'll dry out as you fry it.
0:03:46 > 0:03:51Keep the fat on it as well because this will crisp up in the pan.
0:03:51 > 0:03:55Now, this idea I suppose I've had for all my life, really.
0:03:55 > 0:03:58My mother used to fry off leftovers on the farm,
0:03:58 > 0:04:00particularly pork because we were pig farmers.
0:04:02 > 0:04:05You don't want to keep turning it over, so just put it in the pan
0:04:05 > 0:04:07and leave it, basically.
0:04:07 > 0:04:09Gives you enough time to make your salad.
0:04:09 > 0:04:10I grow these fellas in the garden.
0:04:10 > 0:04:14These are my cucumbers, so just slice these through.
0:04:16 > 0:04:20'As well as the cucumber, I also throw in peas from my garden...'
0:04:20 > 0:04:22When they're this fresh, you can actually just
0:04:22 > 0:04:24leave them in the pods if you wanted.
0:04:24 > 0:04:27'..along with sugar snaps, bean sprouts, spring onions
0:04:27 > 0:04:29'and pea shoots.'
0:04:29 > 0:04:31This is kind of like all my favourite ingredients
0:04:31 > 0:04:32all in one salad.
0:04:34 > 0:04:35So, coriander and mint,
0:04:35 > 0:04:39they're the two main sort of bulk parts of this salad.
0:04:39 > 0:04:41And don't be frightened to use the stalks...
0:04:42 > 0:04:44..of the coriander too.
0:04:44 > 0:04:46I can then take some of our dressing...
0:04:48 > 0:04:49..over there as well.
0:04:49 > 0:04:53Just a little bit of lime to finish it off.
0:04:53 > 0:04:56And then just give this a quick mix together.
0:04:58 > 0:05:01Just crisp the lamb really well on one side,
0:05:01 > 0:05:03otherwise it gets tough and dry.
0:05:03 > 0:05:05When it's done, take it off the heat
0:05:05 > 0:05:07and add half the dressing to the pan.
0:05:10 > 0:05:14And as it fries, it kind of reduces and goes lovely and sticky.
0:05:14 > 0:05:16Look at that.
0:05:16 > 0:05:19Looks better than the roast lamb I had yesterday.
0:05:19 > 0:05:21And then we're nearly ready to serve it.
0:05:24 > 0:05:27I always use these boards. These are what my granny left me.
0:05:29 > 0:05:30Treasure them.
0:05:30 > 0:05:34And then you've got this wonderful lamb
0:05:34 > 0:05:36and you just pour this over the top.
0:05:37 > 0:05:39There you have it - a simple, leftover salad
0:05:39 > 0:05:42that is so packed full of flavour.
0:05:42 > 0:05:43It really is delicious.
0:05:45 > 0:05:47Now, the best part of this salad, for me, is the lamb
0:05:47 > 0:05:52because you've got it crispy on the top and then still moist underneath.
0:05:57 > 0:05:59It's even better the second time round.
0:06:01 > 0:06:05You may think that roast lamb can't possibly be improved on.
0:06:05 > 0:06:08But this dish is so tasty and so quick and easy to make,
0:06:08 > 0:06:12you'll never settle for soggy sandwiches on a Sunday night again.
0:06:17 > 0:06:20Having the best leftovers to use up depends on
0:06:20 > 0:06:23having good-quality ingredients to start with.
0:06:23 > 0:06:28Luckily, Britain is packed with producers making top-notch stuff,
0:06:28 > 0:06:31and they aren't all restricted to farmyards and fields.
0:06:32 > 0:06:34Deep in the heart of Tottenham, North London,
0:06:34 > 0:06:37ex-management consultant Philip Wilton is proving that
0:06:37 > 0:06:41city living and gourmet food production can be very compatible.
0:06:44 > 0:06:46Had a proper job. I think one day I woke up
0:06:46 > 0:06:49and just decided this wasn't going to happen any more.
0:06:49 > 0:06:51Didn't want to do it, couldn't bear it,
0:06:51 > 0:06:56never wanted to see another spreadsheet as long as I lived.
0:06:56 > 0:06:59Both me and my partner really love cheese.
0:06:59 > 0:07:02My initial reaction was, "Well, we can't do it here.
0:07:02 > 0:07:05"We're in London, we're in the city, we're in Tottenham of all places,
0:07:05 > 0:07:08"nobody would do anything like that here."
0:07:08 > 0:07:11But you know what, you can do everything else in London,
0:07:11 > 0:07:13why can't you make cheese?
0:07:14 > 0:07:17And of course, his home kitchen was the perfect place for Philip
0:07:17 > 0:07:19to start experimenting.
0:07:19 > 0:07:21Essentially, it's really easy.
0:07:21 > 0:07:23Kettle of hot water...
0:07:25 > 0:07:28Oops. ..and some milk.
0:07:28 > 0:07:30Essentially now warming a bit of milk.
0:07:31 > 0:07:35Basically, the first cheese we turned out was like baby sick.
0:07:35 > 0:07:39The curd hadn't taken, it wasn't solid enough...
0:07:40 > 0:07:43..and in the end, it turned into like a cream cheese,
0:07:43 > 0:07:49a slightly firmer cream sort of curd cheese.
0:07:49 > 0:07:51And that was the first cheese we ever made.
0:07:51 > 0:07:53It was all right, tasted absolutely fine,
0:07:53 > 0:07:56it just wasn't what we thought we were going to make.
0:07:56 > 0:07:58But now, as an accomplished cheesemaker,
0:07:58 > 0:08:00mistakes like this rarely happen.
0:08:00 > 0:08:04And according to this, we've now got to about 30 degrees.
0:08:04 > 0:08:07Next stage, we need to add the magic.
0:08:07 > 0:08:09So what we're going to do now is add some rennet.
0:08:09 > 0:08:12Couple of drops of that, a quick stir.
0:08:13 > 0:08:18In about an hour's time, that will have set to the texture
0:08:18 > 0:08:22and consistency of like a thick custard, and that's how I started.
0:08:25 > 0:08:29But with about ten litres of milk needed to make one kilo of cheese,
0:08:29 > 0:08:32it all started getting a bit too much.
0:08:32 > 0:08:35There was bowls, colanders everywhere.
0:08:35 > 0:08:40The kettle was constantly on the boil, and eventually it became
0:08:40 > 0:08:44obvious this was not going to work here any more in a domestic setting.
0:08:51 > 0:08:53So we kind of got ourselves a bit real
0:08:53 > 0:08:56and we went and got ourselves a little production unit
0:08:56 > 0:08:57on an industrial estate.
0:09:01 > 0:09:02Rodolfo. Hi, how are you?
0:09:02 > 0:09:04Fine, and you? How are you?
0:09:04 > 0:09:06I'm doing well. How was the curd this morning? Did it...?
0:09:06 > 0:09:08- Excellent.- Was it good? Did it firm up?
0:09:08 > 0:09:11Like a beautiful popcorn, but it's not popcorn.
0:09:11 > 0:09:14It's not popcorn. You're lucky you haven't got any hair.
0:09:14 > 0:09:16You don't have to wear a hat, do you?
0:09:16 > 0:09:18I suppose I don't have to.
0:09:19 > 0:09:23If you remember, back at home, we had a pot of milk,
0:09:23 > 0:09:26and we were leaving that to set while we walked the dog.
0:09:26 > 0:09:29This is what it would look like if we were still there.
0:09:29 > 0:09:32It would have broken up and it would look like
0:09:32 > 0:09:35sloppy scrambled egg, which is basically curds and whey.
0:09:36 > 0:09:39Whether you're in the countryside or the city,
0:09:39 > 0:09:42cheese is pretty much always made the same way.
0:09:42 > 0:09:45And just like rural cheesemakers like to name their cheeses
0:09:45 > 0:09:46after where they're from,
0:09:46 > 0:09:50Philip is keen to remind people of his urban roots.
0:09:51 > 0:09:55To start with, the Tottenham connection did me no favours at all
0:09:55 > 0:09:58cos people just wouldn't believe that anything
0:09:58 > 0:10:01other than fried chicken and riots could come out of Tottenham.
0:10:01 > 0:10:03But now I think it works for us.
0:10:06 > 0:10:09Favourite cheese at the moment is the Ally Pally,
0:10:09 > 0:10:12which is named after Alexandra Palace farmers market.
0:10:12 > 0:10:15First cheese we made for the first market we went to.
0:10:15 > 0:10:17This one's particularly lovely at the moment
0:10:17 > 0:10:22because it's got a slightly zesty, citrusy aftertaste.
0:10:22 > 0:10:26My other favourite cheese at the moment is this one,
0:10:26 > 0:10:27which is the St Bruce,
0:10:27 > 0:10:31which is the one we wash in our local craft beer.
0:10:31 > 0:10:34And the reason I love this is A - the shape is just a thing of beauty.
0:10:34 > 0:10:37Look how round and beautiful that is.
0:10:37 > 0:10:39In fact, that one's even prettier.
0:10:39 > 0:10:42Look how round and beautiful that is.
0:10:42 > 0:10:47What this is really good for is your cheese-on-toast moment.
0:10:47 > 0:10:48And I really like that.
0:10:48 > 0:10:50Just a splash of ketchup and an egg.
0:10:58 > 0:11:03I had this idea that I wanted to be a cheeseboard seller for London
0:11:03 > 0:11:06and I wanted people to have different cheeses
0:11:06 > 0:11:10on their cheeseboard and that it could all be mine.
0:11:10 > 0:11:12This cheese here is called The Howard.
0:11:12 > 0:11:15It's the one we've been making earlier on.
0:11:15 > 0:11:19But Ben, my customer, hasn't had this one yet, so I want to take him some.
0:11:22 > 0:11:24- Ben!- Philip, how are you?
0:11:26 > 0:11:27PHILIP LAUGHS
0:11:29 > 0:11:32- Let's have a taste of your new cheeses.- Excellent.
0:11:33 > 0:11:34Thank you, sir.
0:11:37 > 0:11:39- And what's the name of this one? - This is called the Barnsbury.
0:11:39 > 0:11:42- OK.- Which is just round the corner, isn't it?
0:11:43 > 0:11:46- That would work lovely in a salad. - It would work lovely in a salad.
0:11:46 > 0:11:50With a slight...I think...I think the zesty afternote, I think.
0:11:51 > 0:11:53Maybe sorrel or a soft-boiled egg, something like that.
0:11:53 > 0:11:56- Lovely.- Lovely.- Hmm.
0:11:56 > 0:11:57Let's try it with a biscuit.
0:11:57 > 0:12:00I really like the blue. It works really well with the biscuits
0:12:00 > 0:12:04and, as ever, the story - made in Tottenham, down the road,
0:12:04 > 0:12:06artisan cheesemaker, always works for us.
0:12:06 > 0:12:09Brilliant. Well, I'm glad you enjoy the cheese.
0:12:16 > 0:12:19Now, I absolutely love cheese.
0:12:19 > 0:12:22In fact, I like it so much that I always buy too much of it.
0:12:24 > 0:12:26So I've asked Philip to come over to my house in Hampshire
0:12:26 > 0:12:30to sample a dish of mine that adds a bit of luxury
0:12:30 > 0:12:32to odds and ends of leftover cheese.
0:12:32 > 0:12:34What type of cheeses have you got here?
0:12:34 > 0:12:36Well, basically, I make cheeses to my own recipe.
0:12:36 > 0:12:40I don't copy. There's plenty of people making cheddars out there.
0:12:40 > 0:12:42So what we do is we take old traditional recipes
0:12:42 > 0:12:43- and we mess around with them.- OK.
0:12:43 > 0:12:47So, for instance, that one there we make a bit like an Emmenthal,
0:12:47 > 0:12:49then we give it a wash in beer.
0:12:49 > 0:12:52- This is the local beer that you... - Our local beer.
0:12:52 > 0:12:54And I have hard cheeses,
0:12:54 > 0:12:58we have a white-blue and a soft sort of creamier one
0:12:58 > 0:12:59with a bloom on.
0:13:02 > 0:13:04I'm using a selection of Philip's cheeses
0:13:04 > 0:13:09for my crispy cheese nuggets with grape chutney and pecan salad.
0:13:09 > 0:13:13But you can just as easily use leftovers from your cheeseboard.
0:13:13 > 0:13:16And the first thing to do is to make the chutney.
0:13:16 > 0:13:18It's all about imparting flavour into this, so...
0:13:18 > 0:13:21And I always start off with brown sugar.
0:13:21 > 0:13:22You caramelise that in the pan
0:13:22 > 0:13:24and this is the light brown sugar in there
0:13:24 > 0:13:26and then I've got my onions.
0:13:26 > 0:13:30So they can go in as well, these have just been roughly chopped.
0:13:30 > 0:13:32Then we can throw in the sultanas.
0:13:32 > 0:13:36Now, this is a great chutney which is fantastic, of course, with cheese
0:13:36 > 0:13:37but we throw in the sultanas.
0:13:39 > 0:13:42They can go in. And then you need some vinegar in all chutney.
0:13:42 > 0:13:45I'm going to use this sherry vinegar,
0:13:45 > 0:13:48which is, really, in my mind, the king of all vinegars this stuff.
0:13:48 > 0:13:51- Have a smell of that, that is just...- Can I drink it?
0:13:51 > 0:13:53You can... Well, it's good enough to drink, to be honest, but...
0:13:54 > 0:13:57- It is fantastic.- Smells like the stuff I drink normally.
0:13:57 > 0:13:59- Is it? - THEY LAUGH
0:13:59 > 0:14:02It's a... It is fantastic. This sherry vinegar is just...
0:14:02 > 0:14:05it's a totally different sort of flavour to using...
0:14:05 > 0:14:07normally you'd use white wine vinegar or malt vinegar,
0:14:07 > 0:14:09something like that.
0:14:09 > 0:14:12It's certainly an interesting place to start cheesemaking, isn't it?
0:14:12 > 0:14:14Well, I've lived in Tottenham now, what...30 years.
0:14:14 > 0:14:17Cos I suppose you could use that for your advantage, really, as well.
0:14:17 > 0:14:20- The name and everything. - A lot of people sneered.
0:14:20 > 0:14:21First of all, they sort of... "Tottenham?"
0:14:21 > 0:14:25Inner-city grime, deprivation, but we stuck by our guns
0:14:25 > 0:14:28cos, you know, we're not actually ashamed of where we come from.
0:14:28 > 0:14:31And it's actually working for us now cos people go, "Where?"
0:14:32 > 0:14:37The next ingredients in the chutney are two tomatoes roughly chopped
0:14:37 > 0:14:39and 300g of red grapes.
0:14:39 > 0:14:43Seedless grapes, which I'm quite fortunate to grow around here.
0:14:43 > 0:14:45Don't know whether grapes grow in Tottenham yet, do they?
0:14:45 > 0:14:47- Uh, they do in Enfield.- Do they?
0:14:47 > 0:14:50Yeah, there's a vineyard in Enfield.
0:14:50 > 0:14:51- Really?!- Yeah.
0:14:51 > 0:14:54So you're halfway there to a French banquet then, aren't you, really?
0:14:54 > 0:14:57You've got the cheese, you've got the wine.
0:14:57 > 0:14:59Got the wine, what else do we need?
0:14:59 > 0:15:01- I don't know.- Can-Can dancers. - Yeah, possibly, yeah.
0:15:03 > 0:15:05When the grapes have gone in, leave the chutney to cook
0:15:05 > 0:15:08for 12-15 minutes till it's thickened.
0:15:09 > 0:15:12It's quite unusual that, you know, one person would normally stick to
0:15:12 > 0:15:13one particular type of cheese.
0:15:13 > 0:15:15You've sort of diversified again.
0:15:15 > 0:15:17One of the things that was important to me
0:15:17 > 0:15:20when I started this game off is to be a foodmaker.
0:15:20 > 0:15:22And part of that is...is to be a little bit creative.
0:15:22 > 0:15:24It's like you, you know.
0:15:24 > 0:15:27I'm guessing that you don't want to do the same thing
0:15:27 > 0:15:28- day in day out.- Yeah.
0:15:28 > 0:15:33We make it up. So, every so often, go in and we just make up a cheese.
0:15:33 > 0:15:36Yeah. If you're not fortunate to have fantastic cheese like this,
0:15:36 > 0:15:38you can use leftover bits as well.
0:15:38 > 0:15:41But the whole idea of this, we're going to deep-fry it.
0:15:42 > 0:15:46Before you cook it, you need to chop your cheese into chunky wedges
0:15:46 > 0:15:50and then heat veg oil in a heavy-based saucepan.
0:15:50 > 0:15:51So where do you sell your food then?
0:15:51 > 0:15:53Is there farmers markets around there?
0:15:53 > 0:15:55Where did you end up starting to sell it?
0:15:55 > 0:15:57There's a lot of farmers markets
0:15:57 > 0:16:00and we started at our first farmers market at Alexandra Palace,
0:16:00 > 0:16:01which is in North London.
0:16:01 > 0:16:04And that cheese there is actually called The Ally Pally
0:16:04 > 0:16:06cos it was our first ever go at cheesemaking.
0:16:06 > 0:16:07This was the first one?
0:16:07 > 0:16:11That was the first one and, of course, I got it right first time.
0:16:11 > 0:16:13Is it... And has the recipe changed?
0:16:13 > 0:16:14- PHILIP LAUGHS - Oh, you're lying?
0:16:14 > 0:16:17I'm lying a lot. I'm lying a lot.
0:16:17 > 0:16:19Tell us about this one, then, the first one that you made
0:16:19 > 0:16:21cos, you know, it's quite an unusual flavour.
0:16:21 > 0:16:23It's an unusual flavour.
0:16:23 > 0:16:27We don't add anything to it, just a bit of salt, a bit of the culture.
0:16:27 > 0:16:30It's got a mild flavour but a fantastic aftertaste
0:16:30 > 0:16:32- with this as well.- Yeah, it isn't...
0:16:32 > 0:16:34Part of it is I don't really like strong cheeses
0:16:34 > 0:16:35that smack you in the mouth,
0:16:35 > 0:16:37sometimes you just want to enjoy the cheese...
0:16:37 > 0:16:40- I have to agree with you.- ..without that.- It's not one of those.- No,
0:16:40 > 0:16:42- it's a more of a subtle taste. - This is delicious, isn't it?
0:16:42 > 0:16:43Thank you.
0:16:46 > 0:16:49To prep your chunks of cheese for the deep fat fryer,
0:16:49 > 0:16:51roll them in flour and beaten egg
0:16:51 > 0:16:54before giving them a final coating of breadcrumbs.
0:16:54 > 0:16:57Tell us about the dairy, then. Where on earth do you get the milk?
0:16:57 > 0:17:00Cos the quantity that you've got to use is far more than what you
0:17:00 > 0:17:02started off with just going to the supermarket and stuff
0:17:02 > 0:17:05- getting your bits and pieces. - Well, the first quantity
0:17:05 > 0:17:08was like 50 litres, which is just a slosh, isn't it really, now?
0:17:08 > 0:17:10Cos the key to good quality cheesemaking is...
0:17:10 > 0:17:13is regular sources of really good-quality milk.
0:17:13 > 0:17:17Yeah. It comes from a single farmer, so he...
0:17:17 > 0:17:19It's the same cows.
0:17:19 > 0:17:23- We went and saw them, they looked delicious.- Right.
0:17:23 > 0:17:26Cos, you know, what would I know about a cow frankly?
0:17:26 > 0:17:29They're outdoor cows. It was a really good source of milk,
0:17:29 > 0:17:34the milk was good quality, and we've kind of grown from 50 litres a day
0:17:34 > 0:17:37to sort of 3, 4, 500 litres a day.
0:17:37 > 0:17:41We're still very small. We're not your big million-litre producers.
0:17:41 > 0:17:42And always with cow's milk?
0:17:42 > 0:17:45You wouldn't want to diversify with bits and pieces?
0:17:45 > 0:17:49Oh, it's hard to get a reliable source.
0:17:49 > 0:17:52We've been experimenting a bit with buffalo.
0:17:52 > 0:17:55- Yeah. We've got 4,000 buffalo. - Have you?
0:17:55 > 0:17:56Just over the back of the hill there. Yeah.
0:17:56 > 0:17:59Shall we take the Rolls up there later and have a look?
0:17:59 > 0:18:02- JAMES LAUGHS - Go and have a look, yeah.- Yeah.
0:18:03 > 0:18:06Fry the pieces of cheese in batches for up to a minute
0:18:06 > 0:18:10until they're golden brown on the outside and soft inside.
0:18:14 > 0:18:15Once they're seasoned well,
0:18:15 > 0:18:18I like to serve this dish with a simple salad
0:18:18 > 0:18:22that has one really tasty addition.
0:18:22 > 0:18:26These are basically candied pecan nuts which have basically
0:18:26 > 0:18:28just been cooked in sugar syrup.
0:18:28 > 0:18:30So you just put sugar and water,
0:18:30 > 0:18:32bring it to the boil, put these in it and then drain them off.
0:18:32 > 0:18:34- Thank you.- Taste them as they are, they're great.
0:18:34 > 0:18:38But when you deep-fry them, these taste amazing.
0:18:38 > 0:18:40Mmm, they're really nice, aren't they?
0:18:40 > 0:18:42They don't take very long at all but, when you deep-fry them,
0:18:42 > 0:18:45they crisp up really nicely. And because you've got the sugar
0:18:45 > 0:18:48in there as well, they go lovely and sticky.
0:18:49 > 0:18:52I love all the amazing textures and flavours in this dish.
0:18:52 > 0:18:55Not only do you have the sweetness of the pecans
0:18:55 > 0:18:58and the crunchy creaminess of the cheese,
0:18:58 > 0:19:01you also get an incredible fruity richness from the chutney.
0:19:02 > 0:19:06Now, you normally have yours just on a cheeseboard. Hopefully...
0:19:07 > 0:19:09..this is just another way of doing it,
0:19:09 > 0:19:10but I think it's simple.
0:19:11 > 0:19:13Tell me what you think.
0:19:14 > 0:19:17- Yeah, it's lovely, isn't it? - But flour, egg and breadcrumbs,
0:19:17 > 0:19:20so simple and a great way to use up any bits that are left over.
0:19:21 > 0:19:24- That's really nice.- Happy with that? - Can you do the rest?
0:19:24 > 0:19:26All right, then.
0:19:28 > 0:19:30Many of us have got bits and pieces of cheese
0:19:30 > 0:19:32hanging around in the fridge,
0:19:32 > 0:19:36and this has got to be one of the best ways of using them up.
0:19:38 > 0:19:40Not only does this dish really deliver on flavour,
0:19:40 > 0:19:43it also looks absolutely fantastic.
0:19:48 > 0:19:52Rustling up new meals from leftovers is nothing new.
0:19:52 > 0:19:56Cooks have always recycled food to create new dishes.
0:19:56 > 0:20:00Food historian Ivan Day is in Cumbria, at the childhood home
0:20:00 > 0:20:04of the romantic poet William Wordsworth, where he's discovering
0:20:04 > 0:20:07how the Georgians transformed their leftovers.
0:20:10 > 0:20:15Creative use of leftovers has always been an important element
0:20:15 > 0:20:16in English cookery.
0:20:17 > 0:20:21At the time of William Wordsworth, this was even more important
0:20:21 > 0:20:27because most kitchens were ruled by the saying "waste not, want not."
0:20:29 > 0:20:35I'm going to make two luxury dishes using leftovers.
0:20:35 > 0:20:37One is a sumptuous salad,
0:20:37 > 0:20:40the other is a wonderful cheesecake.
0:20:42 > 0:20:45The first thing I'm going to make is a salmagundi.
0:20:45 > 0:20:48It's going to look stunning but it's just made
0:20:48 > 0:20:52with a bit of leftover chicken and a few hard-boiled eggs.
0:20:54 > 0:20:56But before the chicken and egg were added,
0:20:56 > 0:21:01large quantities of shredded lettuce were piled onto the plate.
0:21:01 > 0:21:06This recipe had been around for many centuries before Wordsworth.
0:21:06 > 0:21:09The name is Italian, 'salmagundi',
0:21:09 > 0:21:10it's a nonsense name.
0:21:10 > 0:21:13It means something like 'bubble and squeak.'
0:21:14 > 0:21:16In a big house like this
0:21:16 > 0:21:20with a huge roasting range, they often used to cook a lot of meat
0:21:20 > 0:21:22and it wouldn't all be eaten on the same day.
0:21:22 > 0:21:25Some of it would be saved, cos cold meats were really popular.
0:21:25 > 0:21:27There were always lots of leftovers.
0:21:29 > 0:21:33Chopped egg yolk, lemon and store cupboard staples like anchovies
0:21:33 > 0:21:35and capers were then added to the salad.
0:21:37 > 0:21:40And cucumber was used to introduce a fresh note to the dish.
0:21:44 > 0:21:50Flowers were really important in garnishing all sorts of dishes
0:21:50 > 0:21:55and particularly salads, so lots of edible flowers were used.
0:21:55 > 0:21:58I'm using pot marigolds, calendulas at the moment.
0:22:00 > 0:22:04A popular and very charming embellishment to a salmagundi
0:22:04 > 0:22:07was a little sprig of vegetation.
0:22:07 > 0:22:10One of the most popular was this, which is myrtle,
0:22:10 > 0:22:13which is a sweet-smelling aromatic plant.
0:22:13 > 0:22:15In the spring, they'd sometimes decorate the little tree
0:22:15 > 0:22:20with flowers, whereas in the autumn they might put little fruits on it,
0:22:20 > 0:22:23and in the winter, they might cover it with whipped egg white
0:22:23 > 0:22:25to make it look like snow.
0:22:26 > 0:22:29To give the salad even more flamboyance, the outside
0:22:29 > 0:22:33of the platter was decorated with grapes and edible flowers.
0:22:34 > 0:22:37That is a pretty spectacular way
0:22:37 > 0:22:40to use up a little bit of leftover chicken
0:22:40 > 0:22:42and some hard-boiled eggs.
0:22:42 > 0:22:44You've got to give it to the Georgians -
0:22:44 > 0:22:47little stroll through the garden, bit of chicken breast
0:22:47 > 0:22:48and Bob's your uncle,
0:22:48 > 0:22:53you've got the most luxurious savoury dish for a Georgian supper.
0:23:04 > 0:23:09The second recipe is for a wonderful cheesecake,
0:23:09 > 0:23:13and it's nothing like the modern cheesecake we enjoy today,
0:23:13 > 0:23:15which is actually an American dish.
0:23:18 > 0:23:22This is the original English cheesecake,
0:23:22 > 0:23:26and it's a wonderful solution for using up excess milk.
0:23:27 > 0:23:31There was frequently a lot of milk in villages and towns
0:23:31 > 0:23:34in Georgian times because there was no refrigeration,
0:23:34 > 0:23:36you either had to drink all the milk
0:23:36 > 0:23:38or you had to do something else with it.
0:23:38 > 0:23:42And one of the common things to do with it was to make curds.
0:23:42 > 0:23:47You added to the warm milk straight from the cow, a substance
0:23:47 > 0:23:50called rennet, which actually was obtained from the stomachs
0:23:50 > 0:23:52of slaughtered calves.
0:23:55 > 0:23:57Curds were used for making lots of dishes,
0:23:57 > 0:24:00a popular one were curd fritters.
0:24:00 > 0:24:02They were also used for making little loaves
0:24:02 > 0:24:07which were called curd loaves and finally, probably the most popular,
0:24:07 > 0:24:08was the cheesecake
0:24:08 > 0:24:12which has survived in Yorkshire and is known as curd tart.
0:24:13 > 0:24:16To make the cheesecake filling, sugar and ground almonds
0:24:16 > 0:24:18were added to the curd.
0:24:18 > 0:24:21This recipe comes out of a remarkable surviving
0:24:21 > 0:24:24manuscript cookery book
0:24:24 > 0:24:28that was written by a lady who was called Bridget Atkinson.
0:24:28 > 0:24:32She was a very close friend of the Wordsworth family,
0:24:32 > 0:24:38and this book is probably the most encyclopaedic insight into the
0:24:38 > 0:24:43food that was cooked in this region during the time of the late poets.
0:24:45 > 0:24:48Judging by this recipe, those poets would have enjoyed some
0:24:48 > 0:24:50pretty rich food.
0:24:50 > 0:24:54The cheesecake filling also contained crumbled sponge cake,
0:24:54 > 0:24:56butter, currants and eggs.
0:24:56 > 0:25:00And the final ingredient was sherry infused with saffron,
0:25:00 > 0:25:03which gave the dish a really luxurious feel.
0:25:04 > 0:25:07This alcoholic solution of saffron was called a tincture.
0:25:07 > 0:25:10It adds a wonderful colour to the curd mixture.
0:25:10 > 0:25:16Saffron was the most expensive spice of all because each flower produced
0:25:16 > 0:25:18three tiny little strands of it,
0:25:18 > 0:25:21they all had to be harvested by hand,
0:25:21 > 0:25:25and it takes very many flowers to produce just a very small quantity.
0:25:27 > 0:25:31Once the rich cheesecake filling was mixed, it was simply poured
0:25:31 > 0:25:33into a prepared pastry case.
0:25:34 > 0:25:38Very last stage is to just get it into the oven.
0:25:52 > 0:25:53Some people would think
0:25:53 > 0:25:54this is too good to eat
0:25:54 > 0:25:56but I don't subscribe to that.
0:26:03 > 0:26:07It's not only a very attractive, luxury leftover dish,
0:26:07 > 0:26:10it's extremely good to eat.
0:26:10 > 0:26:13Let me try the saffron cheesecake.
0:26:16 > 0:26:22In the recipe, the author of this describes this as the very best
0:26:22 > 0:26:25cheesecake in all England,
0:26:25 > 0:26:28and she's absolutely right, it's superb.
0:26:40 > 0:26:43Just like the Georgians, I get a real kick out of
0:26:43 > 0:26:45taking unappealing-looking leftovers
0:26:45 > 0:26:48and turning them into something truly amazing.
0:26:48 > 0:26:52One of my favourite clever leftover dishes is sausage radicchio
0:26:52 > 0:26:54and lemon gnocchi.
0:26:54 > 0:26:56The best thing about this is,
0:26:56 > 0:27:01it includes an ingredient that most people completely overlook.
0:27:01 > 0:27:05This is a lovely recipe using leftover baked potatoes.
0:27:05 > 0:27:08I just love this dish, I cook it all the time at home.
0:27:08 > 0:27:10I just think it's simple, the flavours you get from it
0:27:10 > 0:27:13are superb, and it's one of these things that you've got
0:27:13 > 0:27:16almost everything in your kitchen and in your store cupboard.
0:27:18 > 0:27:20Gnocchi are little Italian dumplings that are usually made with
0:27:20 > 0:27:23semolina, flour or potatoes.
0:27:24 > 0:27:27The dough used for gnocchi must be really smooth.
0:27:27 > 0:27:31So to transform my humble jacket spuds into creamy mash,
0:27:31 > 0:27:34I put them through a potato ricer.
0:27:34 > 0:27:36You want to scoop out all the potato.
0:27:36 > 0:27:39You could, of course, deep-fry the skins as well,
0:27:39 > 0:27:41and you've got a great little starter.
0:27:41 > 0:27:43Now, you want to make sure the potatoes are dry,
0:27:43 > 0:27:46that's the secret with gnocchi. Too often, you try to make it with
0:27:46 > 0:27:49boiled potatoes, there's too much liquid in there,
0:27:49 > 0:27:53but, by using the baked ones, you're really guaranteed for success
0:27:53 > 0:27:54almost straightaway.
0:27:54 > 0:27:57And you've got this lovely, fluffy potato which is just
0:27:57 > 0:27:59perfect for our gnocchi.
0:28:00 > 0:28:04Once the potatoes are through the ricer, season them well
0:28:04 > 0:28:07and add one egg yolk and 00 flour,
0:28:07 > 0:28:10which is the same flour used to make pasta.
0:28:10 > 0:28:12Just a touch of flour.
0:28:12 > 0:28:16Now, it's difficult to know how much you add really, but...
0:28:17 > 0:28:20..for this, handful and a half, something like that.
0:28:20 > 0:28:23Now, the flour is an important part of it. Like the egg yolk,
0:28:23 > 0:28:25it's going to bind it all together
0:28:25 > 0:28:28so, when we cook it, it doesn't fall apart.
0:28:28 > 0:28:29If you keep adding it little by little,
0:28:29 > 0:28:32you'll know when you get the texture right...
0:28:32 > 0:28:36because it just starts to come together nicely on your hands,
0:28:36 > 0:28:41which looks a bit like that, almost resembles pasta or sweet pastry,
0:28:41 > 0:28:42that's what you're looking for.
0:28:43 > 0:28:46When the dough is ready, split into four
0:28:46 > 0:28:50and roll each piece into long sausage shapes on a floured surface,
0:28:50 > 0:28:53then cut them into 2cm chunks.
0:28:55 > 0:28:56And the great thing is with gnocchi
0:28:56 > 0:28:59it really is a classic leftover dish anyway.
0:28:59 > 0:29:01There's so many different flavours that you can put into it.
0:29:01 > 0:29:04So you can add things like parsley, you can add basil,
0:29:04 > 0:29:05loads of herbs in here.
0:29:05 > 0:29:08You could put Parmesan cheese, lemon, whatever you want, really.
0:29:08 > 0:29:10And if you want to make a big batch of it,
0:29:10 > 0:29:12you can actually freeze this once it's cooked.
0:29:12 > 0:29:15So all you do - plenty of salted boiling water.
0:29:15 > 0:29:18Like pasta, do not put oil in it.
0:29:18 > 0:29:20I don't understand where that comes from.
0:29:20 > 0:29:21Throw the gnocchi in.
0:29:21 > 0:29:23And the idea being,
0:29:23 > 0:29:26if you do it in batches, it's much easier to control
0:29:26 > 0:29:27rather than throwing everything in,
0:29:27 > 0:29:30otherwise, the tendency is you end up with a gooey mess in the pan.
0:29:32 > 0:29:35I can see these are floating to the top now.
0:29:35 > 0:29:36Just to stop it from cooking...
0:29:37 > 0:29:40..we take it out and put it in ice-cold water.
0:29:44 > 0:29:48But you've got your simple gnocchi which is now ready for our dish.
0:29:48 > 0:29:51So, our dish is done quite quickly, really.
0:29:51 > 0:29:55The entire thing, from start to finish now, is about five minutes.
0:29:55 > 0:29:56Get started by chopping shallots
0:29:56 > 0:30:00and garlic before taking the skin off four good-quality pork
0:30:00 > 0:30:05sausages and browning off the meat in a frying pan with butter.
0:30:05 > 0:30:06At the same time,
0:30:06 > 0:30:08we've got our pan at the back.
0:30:08 > 0:30:11We can put a little knob of butter in and fry off our breadcrumbs.
0:30:11 > 0:30:13Now this is the crucial part of it.
0:30:13 > 0:30:15I remember doing something very similar to this
0:30:15 > 0:30:17not in Italy but in France...
0:30:18 > 0:30:20..to go with their famous dish called a cassoulet...
0:30:22 > 0:30:26..where they would fry off the breadcrumbs in duck fat.
0:30:26 > 0:30:29But you get this wonderful flavour that goes particularly well
0:30:29 > 0:30:30with this.
0:30:31 > 0:30:34When the sausage meat is golden brown, throw in the shallots,
0:30:34 > 0:30:37garlic and a teaspoon of chilli flakes.
0:30:38 > 0:30:42Then, in the fridge, I've always got some stock handy.
0:30:42 > 0:30:44This is a little bit of chicken stock, a great way to use up
0:30:44 > 0:30:49leftover roast chicken if you want to boil it in a pan with the bones.
0:30:49 > 0:30:51Any bits of leftover, it gives you a great stock.
0:30:52 > 0:30:55Brilliant as well. You can freeze this in ice cube trays
0:30:55 > 0:30:56and just pop them out when you need it,
0:30:56 > 0:30:58so you don't have to have them in the fridge.
0:30:58 > 0:31:00Add 300ml of chicken stock
0:31:00 > 0:31:03and leave the sauce until it's reduced by half.
0:31:05 > 0:31:08Meanwhile, you can prep the most unusual ingredient in this dish -
0:31:08 > 0:31:10radicchio.
0:31:10 > 0:31:11Now, I love this.
0:31:11 > 0:31:14It's quite a bitter leaf, it's fantastic, I grow it in the garden.
0:31:16 > 0:31:17It looks a bit like a red cabbage
0:31:17 > 0:31:20but it's actually a member of the chicory family.
0:31:20 > 0:31:22The leaves are bitter and spicy
0:31:22 > 0:31:25but the flavour really mellows when it's grilled.
0:31:26 > 0:31:28This is brilliant on the barbecue.
0:31:28 > 0:31:31Even if you just did this with chicken on the barbecue,
0:31:31 > 0:31:33just random sausages on the barbecue,
0:31:33 > 0:31:35this takes it to a whole different level.
0:31:37 > 0:31:40And now we can just almost finish this dish off now.
0:31:40 > 0:31:43I can throw in some double cream.
0:31:45 > 0:31:48And this is where we start to get a nice little sauce with it as well.
0:31:48 > 0:31:50And then we've got the gnocchi.
0:31:50 > 0:31:52Just take a little bit of this out as well.
0:31:54 > 0:31:57We're going to warm it back up with those sausages.
0:32:00 > 0:32:02To add even more flavour to the sauce
0:32:02 > 0:32:06I throw in some chopped flat-leaf parsley, capers and lemon zest.
0:32:09 > 0:32:12And we just mix this together now cos it's nearly there.
0:32:12 > 0:32:15I'm going to add some Parmesan cheese just at the end...
0:32:16 > 0:32:18..almost like a little risotto, just a little bit.
0:32:20 > 0:32:23And it's just about there, we can then plate this up.
0:32:25 > 0:32:29What lifts the whole thing to the standard of a restaurant meal
0:32:29 > 0:32:32is a final sprinkling of toasted breadcrumbs.
0:32:34 > 0:32:36When you taste the gnocchi, I don't think you'd imagine
0:32:36 > 0:32:41for one second they were made from cold jacket potatoes.
0:32:41 > 0:32:45It just goes to show that, with a bit of imagination, the most
0:32:45 > 0:32:50uninspiring leftovers can be turned into fantastically luxurious meals.
0:32:50 > 0:32:53And you know when food looks good, it's going to taste good.
0:32:54 > 0:32:56And for me, it's one of those dishes that...
0:32:58 > 0:33:02..I find just gets better the more I try it and the more I make it.
0:33:05 > 0:33:06Hmm.
0:33:09 > 0:33:11That is just fantastic.
0:33:11 > 0:33:13And that's what home cooking should be all about.
0:33:13 > 0:33:15That is seriously good.
0:33:19 > 0:33:23Some of our traditional leftover recipes have become so popular
0:33:23 > 0:33:26they've evolved into dishes in their own right.
0:33:28 > 0:33:31So it's hardly surprising that our growing band of British
0:33:31 > 0:33:34small-scale home producers have taken it upon themselves
0:33:34 > 0:33:38to transform these delicious dishes into something really special.
0:33:39 > 0:33:42Hampshire-based husband-and-wife team Rupert Smith
0:33:42 > 0:33:45and Marita Lietz have taken the classic British dish
0:33:45 > 0:33:49of bubble and squeak and turned it into a luxury leftover.
0:33:50 > 0:33:53I've been a chef now for 20 years, um...
0:33:53 > 0:33:56And various places in pubs and cafes,
0:33:56 > 0:33:59you'll see the bubble and squeak with a poached egg
0:33:59 > 0:34:01and hollandaise sauce and bacon.
0:34:01 > 0:34:03It's always popular wherever it's sold.
0:34:03 > 0:34:05So I thought, let's put some different flavours in
0:34:05 > 0:34:08and make it a whole concept and see if people still go for it.
0:34:08 > 0:34:09Cheers.
0:34:09 > 0:34:10We've both given up our jobs
0:34:10 > 0:34:14and started up this really exciting venture, which is going really well.
0:34:14 > 0:34:17Rupert and Marita hope that the classic combination
0:34:17 > 0:34:21of refried cabbage and mashed potato will be a winner.
0:34:22 > 0:34:25I look at it as the English version of pasta, that's the way
0:34:25 > 0:34:28I look at bubble and squeak, you can put absolutely anything with it.
0:34:28 > 0:34:31Although the essential ingredients of bubble and squeak are still
0:34:31 > 0:34:34basically comprised of what you might have left over
0:34:34 > 0:34:35from a Sunday lunch,
0:34:35 > 0:34:39for Rupert's luxury version, fresh ingredients are essential.
0:34:39 > 0:34:42Our bubble and squeak is definitely not made out of leftovers.
0:34:42 > 0:34:44I source the finest ingredients,
0:34:44 > 0:34:46I'm really careful about what I put in the bubble and squeak.
0:34:46 > 0:34:49I really want to make the best bubble and squeak I can,
0:34:49 > 0:34:52and it is definitely luxurious and absolute quality.
0:34:56 > 0:34:58So we've got the cabbages, the leeks and potatoes.
0:34:58 > 0:35:00And the leeks gets sauteed,
0:35:00 > 0:35:05and they give a nice acidity and a different texture as well.
0:35:07 > 0:35:09I use two types of cabbage.
0:35:09 > 0:35:13I use savoy cabbage, primo cabbage sometimes, spring greens, there's
0:35:13 > 0:35:16lots of different types throughout the season that come through.
0:35:16 > 0:35:18And although Rupert makes his bubble and squeak
0:35:18 > 0:35:21out of fresh ingredients, he's cleverly incorporated
0:35:21 > 0:35:24a few touches to keep this leftover recipe
0:35:24 > 0:35:27close to its Sunday roast roots.
0:35:27 > 0:35:30So I use roast potatoes and mashed potatoes. The roast potatoes
0:35:30 > 0:35:33I put in because they caramelise in the oven a bit
0:35:33 > 0:35:35and it just gets all crispy on the outside, fluffy in the middle
0:35:35 > 0:35:38and you mix that with the mashed potato in my bubble and squeak
0:35:38 > 0:35:41and I just think...yeah, it makes a delicious combination.
0:35:43 > 0:35:45But it's not just texture.
0:35:45 > 0:35:49Rupert's also got a few more cheffy techniques that elevate this dish
0:35:49 > 0:35:52from simple leftover, to luxury leftover.
0:35:52 > 0:35:55OK, so out comes the cabbage now it's cooked, slightly al dente,
0:35:55 > 0:35:58which is a little crunchy.
0:35:58 > 0:36:00And that goes into iced water,
0:36:00 > 0:36:03stops it cooking instantly and it keeps it nice and bright green.
0:36:04 > 0:36:07I don't put any butter or milk in the mashed potato,
0:36:07 > 0:36:09I don't think it needs it.
0:36:09 > 0:36:10I wanted to keep the whole concept
0:36:10 > 0:36:13gluten and dairy free for the basic bubble and squeak.
0:36:13 > 0:36:15So the mash goes in.
0:36:15 > 0:36:18So in go the leeks, in go the cabbage
0:36:18 > 0:36:23and then we add the roast potato, and this is what gives it the texture.
0:36:23 > 0:36:25And then we give it a good mix.
0:36:27 > 0:36:29And that's the beauty of leftover dishes like this.
0:36:29 > 0:36:31Once the mixture is combined,
0:36:31 > 0:36:34pressed into a potato cake and fried,
0:36:34 > 0:36:36it's pretty much ready to go.
0:36:37 > 0:36:38And that is my bubble and squeak!
0:36:41 > 0:36:45Bubble and squeak is tasty enough on its own, but Rupert's luxury
0:36:45 > 0:36:49version shows how versatile this traditional British dish can be.
0:36:51 > 0:36:54So we've taken bubble and squeak and just added a little bit of...
0:36:54 > 0:36:56Mashed potato and...
0:36:56 > 0:36:58Our base recipe is potato, cabbage and leek
0:36:58 > 0:37:00and then we have fun with it.
0:37:00 > 0:37:02I like to think I've redefined bubble and squeak.
0:37:02 > 0:37:04I've put a sort of a little twist on it,
0:37:04 > 0:37:07putting the different flavours through it and different toppings.
0:37:07 > 0:37:10It could be some lovely smoked ham hock with some golden beetroot
0:37:10 > 0:37:11and ginger jam.
0:37:11 > 0:37:14I have done wild garlic and goat's cheese, I've done pea and mint,
0:37:14 > 0:37:16so the flavours are unlimited.
0:37:18 > 0:37:21So, has introducing modern flavours to a leftover staple
0:37:21 > 0:37:24proved to be as popular as the original?
0:37:24 > 0:37:27- Bon appetit.- It's a new take on an old classic, it's nice.
0:37:27 > 0:37:29- I like it, it's different.- Yeah.
0:37:29 > 0:37:32- It's a good bit of fast food. - Really good.
0:37:38 > 0:37:40When you're hunting around for leftovers to cook up
0:37:40 > 0:37:44into something special, don't just look in your fridge.
0:37:44 > 0:37:47The contents of your fruit bowl can also be a great source
0:37:47 > 0:37:51of ingredients, even when the fruit is past its best.
0:37:51 > 0:37:56My banana and maple syrup cake is a fantastic way to give bananas
0:37:56 > 0:37:58a luxurious make over.
0:37:58 > 0:38:01When you're thinking of leftovers to do with fruit,
0:38:01 > 0:38:03it's actually quite difficult to think of recipes.
0:38:03 > 0:38:06But this one that I turn to quite a lot in my kitchen.
0:38:06 > 0:38:08It's leftover bananas.
0:38:08 > 0:38:11These are fantastic to produce a cake because
0:38:11 > 0:38:13when they go brown like this, they soften up,
0:38:13 > 0:38:15which is perfect for this cake.
0:38:15 > 0:38:18So the first thing I'm going to do is just basically blitz them.
0:38:20 > 0:38:23For this recipe, I use four ripe bananas.
0:38:24 > 0:38:26And then, just to help it on its way,
0:38:26 > 0:38:27just a little bit of maple syrup.
0:38:30 > 0:38:34This is one of my favourite ingredients in my kitchen.
0:38:36 > 0:38:39I've never been to Canada where most of,
0:38:39 > 0:38:40if not all of this, is produced,
0:38:40 > 0:38:43but I've always wanted to go see it being made.
0:38:43 > 0:38:46It's just fantastic, such a natural ingredient.
0:38:46 > 0:38:48But like many great ingredients, this is graded,
0:38:48 > 0:38:51so you must make sure that you get the best you can afford.
0:38:52 > 0:38:55I like my cakes to have a bit of bite to them,
0:38:55 > 0:38:57so whenever I can, I add some nuts.
0:38:57 > 0:39:03The great accompaniment, of course, with maple syrup is pecan nuts.
0:39:03 > 0:39:06This is where you can mix and match this recipe.
0:39:06 > 0:39:08If you didn't want to use these or hadn't got them,
0:39:08 > 0:39:09walnuts would work really well.
0:39:09 > 0:39:12Roughly chop them, not too fine,
0:39:12 > 0:39:14cos I quite like a bit of texture with this.
0:39:16 > 0:39:20The base of the cake mix is 200g of softened butter
0:39:20 > 0:39:23and 150g of caster sugar,
0:39:23 > 0:39:26which has to be whisked together until it's pale and fluffy.
0:39:26 > 0:39:29Normally you would do this in an electric machine
0:39:29 > 0:39:32but this is my granny's old mixing bowl.
0:39:34 > 0:39:37So I'm going to do this by hand like she used to make.
0:39:37 > 0:39:39Apart from she used to use a wooden spoon
0:39:39 > 0:39:42and watch an entire episode of Coronation Street.
0:39:44 > 0:39:49What you're doing is just making sure it's nice and smooth, really,
0:39:49 > 0:39:51and that's why it's important to make sure you've got
0:39:51 > 0:39:55the butter lovely and soft, not melted but nice and soft,
0:39:55 > 0:39:57and it will actually go white quite quickly.
0:39:59 > 0:40:01Once the butter and sugar is creamed,
0:40:01 > 0:40:04you need to add four eggs one by one.
0:40:04 > 0:40:06Make sure you beat in each egg well
0:40:06 > 0:40:09as this will stop the cake mixture from splitting.
0:40:09 > 0:40:14It's important with this, I always think, to do this by hand.
0:40:14 > 0:40:16So often, cakes are made in a machine,
0:40:16 > 0:40:20which is fine if you really understand the mixture.
0:40:22 > 0:40:26But as soon as you add eggs, flour to the machine,
0:40:26 > 0:40:29you'll actually start to toughen up the cake.
0:40:32 > 0:40:35Now we can add our baking powder.
0:40:39 > 0:40:42The next step is to mix in the banana and maple syrup puree,
0:40:42 > 0:40:44along with roughly chopped pecans
0:40:44 > 0:40:48and 400g of good-quality plain flour.
0:40:49 > 0:40:54And if you use a spatula for this bit, this will actually stop
0:40:54 > 0:40:56the cake from toughening up too much.
0:40:57 > 0:41:00You've got this lovely light mixture,
0:41:00 > 0:41:02which is what we're looking for.
0:41:02 > 0:41:03You can see that.
0:41:03 > 0:41:05It feels light when you're making it,
0:41:05 > 0:41:08which means that your cake is going to be light
0:41:08 > 0:41:09when it comes out of the oven.
0:41:12 > 0:41:14So we're going to throw this mixture in.
0:41:15 > 0:41:17I've pre-lined this tin.
0:41:22 > 0:41:25And then what I do, really, instead of spreading it all out,
0:41:25 > 0:41:27I just roll it around and then just take it
0:41:27 > 0:41:30about six inches off the bench and just drop it.
0:41:32 > 0:41:34Then all you need to do is sprinkle the top
0:41:34 > 0:41:36with more chopped pecans,
0:41:36 > 0:41:38pop the cake in an oven that's preheated
0:41:38 > 0:41:42to 170 degrees centigrade for about 45 minutes.
0:41:43 > 0:41:45Middle shelf, not too high.
0:41:47 > 0:41:50That leaves you plenty of time to make the glaze.
0:41:50 > 0:41:52And for that, it's really simple.
0:41:52 > 0:41:56We're just going to use some double cream and, again,
0:41:56 > 0:41:58some of this delicious maple syrup.
0:41:58 > 0:42:03And all we do is pour the double cream into the bowl,
0:42:03 > 0:42:05equal quantities of cream to maple syrup.
0:42:07 > 0:42:13Bring it to the boil, reduce it down by a half, let it cool,
0:42:13 > 0:42:15and this is going to be perfect to top our cake.
0:42:17 > 0:42:19When the cake has cooled, it's simply a matter of drizzling
0:42:19 > 0:42:22the lovely rich glaze over the top.
0:42:25 > 0:42:28Give that about ten minutes and it'll be ready to eat.
0:42:30 > 0:42:33It's amazing how a few luxury ingredients can lift leftover
0:42:33 > 0:42:37bananas to a new level of yumminess.
0:42:37 > 0:42:40This cake couldn't be easier to rustle up at home,
0:42:40 > 0:42:42and it's guaranteed to be a hit with anyone
0:42:42 > 0:42:45who's lucky enough to get a slice.
0:42:45 > 0:42:46Really good.
0:42:47 > 0:42:50CHATTER AND LAUGHTER
0:42:59 > 0:43:02Binning leftovers means you miss out on the chance to turn them
0:43:02 > 0:43:04into something amazing.
0:43:05 > 0:43:08So next time you're tempted to clear out the fridge,
0:43:08 > 0:43:11take a second look at what you've got in there.
0:43:11 > 0:43:15Chances are that adding a few simple ingredients will transform even your
0:43:15 > 0:43:21dreariest-looking leftovers into a tasty dish with real wow factor.
0:43:21 > 0:43:26You can find all the recipes from the series on: