0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:10And it's here that I love to cook delicious meals
0:00:10 > 0:00:13for my nearest and dearest.
0:00:13 > 0:00:14- Cheers, everybody!- Cheers!
0:00:16 > 0:00:21There's no better way to celebrate everything good in life
0:00:21 > 0:00:24than sharing some great food
0:00:24 > 0:00:26with the people you love.
0:00:27 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:32 > 0:00:34These are MY home comforts.
0:00:44 > 0:00:49We all love great food and want to create fantastic recipes to impress.
0:00:49 > 0:00:52Some dishes might look daunting but they don't have to be.
0:00:52 > 0:00:56It's all about having enough self-assurance to pull it off.
0:00:56 > 0:00:57I've got some great dishes
0:00:57 > 0:01:00that will give you a big dollop of cooking confidence
0:01:00 > 0:01:03and I'm certain with these simple recipes, anybody can rustle up food
0:01:03 > 0:01:07that's guaranteed to impress your friends and family.
0:01:07 > 0:01:12So, I'm making no-nonsense simple, tasty dishes the porder of the day.
0:01:12 > 0:01:14Now, if you want to build your confidence up in the kitchen,
0:01:14 > 0:01:17this dish is probably the best place to start.
0:01:17 > 0:01:21Like this, my twist on a classic scallop and black pudding starter,
0:01:21 > 0:01:25pepped up with a zingy ginger puree and caramelised apples.
0:01:25 > 0:01:29If I went to somebody's house and had this, it shows a confident cook.
0:01:29 > 0:01:33Great ingredients and really the essence of great cooking.
0:01:33 > 0:01:36I also attempt to make a dessert with my mate,
0:01:36 > 0:01:38TV presenter Alex Jones.
0:01:38 > 0:01:40'But will she have the know-how to pull it off?'
0:01:40 > 0:01:43- Palette knife.- I've seen one of these in the drawer at home.
0:01:43 > 0:01:46- JAMES CHUCKLES - What does this do?
0:01:46 > 0:01:49But first, what better way to build your confidence in the kitchen
0:01:49 > 0:01:52than with a deliciously simple one-pot wonder?
0:01:52 > 0:01:55This chicken piperade with red pepper sauce
0:01:55 > 0:01:58and pilau rice is a Basque country classic.
0:01:58 > 0:02:02Any cook can make this, even the most nervous.
0:02:02 > 0:02:05I often find, to get a bit of confidence in the kitchen,
0:02:05 > 0:02:08the easiest way you can start is just a one-pot dish.
0:02:08 > 0:02:12And this is a real classic that you can't really mess up, to be honest.
0:02:12 > 0:02:15Now, the first thing you need is a really good quality chicken
0:02:15 > 0:02:18and I'm going to cut this chicken into sort of eight pieces, really.
0:02:18 > 0:02:21And you can just do this with chicken legs and thighs
0:02:21 > 0:02:24or you can use the whole chicken that I'm doing.
0:02:24 > 0:02:25This is where the recipes vary, really.
0:02:25 > 0:02:29Wherever you go round that region of sort of northern Spain,
0:02:29 > 0:02:32southern France, that Basque region,
0:02:32 > 0:02:35you get so many different types of piperade chicken,
0:02:35 > 0:02:39but all of which contain fundamentally the same ingredients.
0:02:39 > 0:02:43You've got the tomatoes, the peppers and the onions.
0:02:43 > 0:02:45This is a traditional rustic dish,
0:02:45 > 0:02:48so don't worry too much about how the chicken pieces look.
0:02:48 > 0:02:51Cover them with plain flour which will thicken the sauce,
0:02:51 > 0:02:54and then season with salt and pepper.
0:02:54 > 0:02:57So we start off with some good quality olive oil.
0:02:58 > 0:03:01And then start sealing the chicken.
0:03:05 > 0:03:07You want to get a nice colour to it.
0:03:08 > 0:03:11While the chicken browns, roughly slice two white onions
0:03:11 > 0:03:14and chop four cloves of garlic.
0:03:14 > 0:03:18Then take the chicken pieces out of the pan and set them aside.
0:03:20 > 0:03:23And then pop in your onions...
0:03:24 > 0:03:27..with the garlic,
0:03:27 > 0:03:30just start to cook those down a little bit,
0:03:30 > 0:03:32and then you can add the peppers.
0:03:32 > 0:03:35Now, it depends where you go, and region to region -
0:03:35 > 0:03:38and different regions have different colours of peppers,
0:03:38 > 0:03:43but, for me, I like the sweetness of the red peppers.
0:03:43 > 0:03:48This region is really special because it's part in France, part in Spain
0:03:48 > 0:03:52and you've got two countries all with an amazing selection of food.
0:03:52 > 0:03:55Just north of that famous wine region Rioja,
0:03:55 > 0:04:01you've got classic dishes like this, basquaise or chicken piperade.
0:04:01 > 0:04:04Next, it's time for a generous tablespoon of tomato puree.
0:04:05 > 0:04:07Now I can deglaze the pan.
0:04:07 > 0:04:10Now, this is where my sort of recipe varies,
0:04:10 > 0:04:12I like to use a little bit of sherry.
0:04:14 > 0:04:17And then to compensate - if there are any French watching -
0:04:17 > 0:04:18a bit of French wine.
0:04:22 > 0:04:23Some tinned tomatoes.
0:04:24 > 0:04:27And then this is the special Espelette pepper,
0:04:27 > 0:04:30which is famous for that Basque region.
0:04:30 > 0:04:33It's wonderful, fragrant pepper.
0:04:33 > 0:04:37Now, bring the rich sauce to the boil and then add it to the chicken.
0:04:39 > 0:04:42So, stick the lid on...
0:04:42 > 0:04:45pop it in the oven and this is going to take about an hour to cook.
0:04:45 > 0:04:48During that time, the chicken will absorb all the flavours of the sauce
0:04:48 > 0:04:52and I can get on with preparing the perfect pilau.
0:04:52 > 0:04:54And this is long grain basmati rice.
0:04:54 > 0:04:57The main thing is, is you must measure everything.
0:04:57 > 0:05:02So what I do is 200ml of rice, because it's three to one.
0:05:02 > 0:05:05Three parts liquid to one part rice.
0:05:05 > 0:05:09Next, soften up some chopped onions in a pan with olive oil.
0:05:09 > 0:05:12So, a few cloves inside.
0:05:13 > 0:05:15Maybe a cinnamon stick.
0:05:15 > 0:05:17Reduce the heat before adding the rice,
0:05:17 > 0:05:22water, a bay leaf, lemon slices and then season.
0:05:25 > 0:05:26If you don't have a lid for your pan,
0:05:26 > 0:05:29and let's face it, I can never find mine,
0:05:29 > 0:05:32make a cartouche using grease-proof paper.
0:05:32 > 0:05:36I like to cut a little hole in it as well at the other end.
0:05:36 > 0:05:38And then when you open it all out,
0:05:38 > 0:05:42you've got a cartouche or a paper lid.
0:05:42 > 0:05:45Bring this to the boil and just gently simmer this
0:05:45 > 0:05:48for about 15 to 20 minutes.
0:05:51 > 0:05:53This wants a good hour.
0:05:53 > 0:05:56And I say a good hour because it can go in there for an hour and a half,
0:05:56 > 0:06:00two hours even. It just gets better the longer you leave it, really.
0:06:01 > 0:06:03Mmm-mm-mm!
0:06:04 > 0:06:08A pot of loveliness, look at that. Delicious.
0:06:08 > 0:06:10Now you can finish this, if you wanted to,
0:06:10 > 0:06:14with a bit of chopped parsley over the top.
0:06:14 > 0:06:17'It smells so good, I can't wait to get stuck in.'
0:06:17 > 0:06:19You just know anything that goes in the oven
0:06:19 > 0:06:23for this amount of time is just going to taste fantastic.
0:06:23 > 0:06:26You see, look, the chicken just falls off the bone.
0:06:26 > 0:06:29Whenever this in on the menu, I will always pick it.
0:06:32 > 0:06:33Really good.
0:06:33 > 0:06:36Now, if you want to build your confidence up in the kitchen,
0:06:36 > 0:06:39this dish is probably the best place to start.
0:06:39 > 0:06:40It's simple...
0:06:42 > 0:06:44..and it just tastes delicious.
0:06:44 > 0:06:47Look at that, a simple one-pot wonder.
0:06:47 > 0:06:50Laced with subtle spices released slowly in the oven
0:06:50 > 0:06:52to maximise their flavour.
0:06:52 > 0:06:55Put your apron on and give it a go.
0:06:57 > 0:07:00I really believe that cooking can be great fun,
0:07:00 > 0:07:03especially when you use the best British raw materials.
0:07:05 > 0:07:08From the Cornish coast to the Scottish Highlands,
0:07:08 > 0:07:11passionate food producers are giving home cooks
0:07:11 > 0:07:14the gift of truly great ingredients.
0:07:14 > 0:07:17And it's up in Scotland that David Oakes and his son Ben
0:07:17 > 0:07:22are going to extreme lengths to bring us a special kind of seafood.
0:07:22 > 0:07:24Well, actually, make that extreme DEPTHS.
0:07:26 > 0:07:31Today, we're doing a small harvest for a customer
0:07:31 > 0:07:33that supplies Edinburgh and Glasgow,
0:07:33 > 0:07:37and there is one pick up at the house for just a dozen
0:07:37 > 0:07:39for somebody that's on holiday.
0:07:39 > 0:07:43David and Ben are diving for king scallops.
0:07:43 > 0:07:46Their hunting ground is this loch on the Isle of Skye,
0:07:46 > 0:07:48known as the Place of Shells.
0:07:48 > 0:07:52Pretty name - but there are days when it's not so inviting.
0:07:52 > 0:07:56The sea temperatures in the winter are down quite a few degrees.
0:07:56 > 0:08:02Some days we go home and it takes me a couple of hours to warm up again.
0:08:03 > 0:08:07David has been a commercial diver for over 30 years,
0:08:07 > 0:08:13but his passion for a life under the sea stretches back even further.
0:08:13 > 0:08:15I was always interested in diving.
0:08:15 > 0:08:18I would watch the television programmes of...
0:08:18 > 0:08:20particularly Jack Cousteau.
0:08:20 > 0:08:23I was always enthralled about what they got up to
0:08:23 > 0:08:26and where they went, all over the seas of the world.
0:08:26 > 0:08:30And that's when I think I first, at the back of my mind,
0:08:30 > 0:08:32had the idea of farming the sea.
0:08:34 > 0:08:37And David farms his shellfish in such a unique way,
0:08:37 > 0:08:41his king scallops are particularly prized for their taste and size.
0:08:50 > 0:08:54What we do that makes our scallops better then just dived scallops
0:08:54 > 0:08:58is that we take juvenile scallops, which is this,
0:08:58 > 0:09:01we take them from the deeper water and we move them up
0:09:01 > 0:09:04into the shallows where they really want to be.
0:09:04 > 0:09:08The plankton is thicker and then, in theory, in the summer,
0:09:08 > 0:09:13the water should be warmer so that they can feed and grow.
0:09:15 > 0:09:17Unlike traditional scallop diving,
0:09:17 > 0:09:21herding the four-year-old scallops to the rich, shallower water
0:09:21 > 0:09:24means they get three extra years to grow bigger and fatter.
0:09:26 > 0:09:31But, even then, spotting them in the water can still be problematic.
0:09:31 > 0:09:35The first time you find one, because these things are camouflaged,
0:09:35 > 0:09:37is just wonderful.
0:09:38 > 0:09:41But one thing you can learn is, if you see this weed,
0:09:41 > 0:09:46it's slightly red and the rest of the weed on the seabed is grey.
0:09:46 > 0:09:49So you can actually... You can put your hands into the seabed
0:09:49 > 0:09:53and pluck out the scallop by the colour of the weed on top of it.
0:09:57 > 0:09:59But even if you do spot them,
0:09:59 > 0:10:02some scallops just don't want to be caught.
0:10:06 > 0:10:11Yeah, we got 95 big ones,
0:10:11 > 0:10:14which were more or less what I was after.
0:10:16 > 0:10:19And because of the unique way they farm,
0:10:19 > 0:10:21the scallop population has increased,
0:10:21 > 0:10:25benefiting David and Ben as well as the other wildlife.
0:10:25 > 0:10:29Not only do you get the scallops, you get all the predators,
0:10:29 > 0:10:31the increased fish.
0:10:31 > 0:10:36It increases the biodiversity in a, you know, in a number of ways,
0:10:36 > 0:10:41so it's good for fishermen and it's good for fish.
0:10:42 > 0:10:46And it's also been good for this father and son relationship.
0:10:46 > 0:10:49Ben left Skye for the bright lights of Edinburgh...
0:10:49 > 0:10:52but the allure of this way of life pulled him home.
0:10:53 > 0:10:56I remember throughout the last couple of years of my time at uni,
0:10:56 > 0:11:01you know, being able to appreciate more what was going on in here
0:11:01 > 0:11:02and what Dad was doing,
0:11:02 > 0:11:05and how important it was and how unique it was.
0:11:05 > 0:11:08And I felt like I could actually contribute something,
0:11:08 > 0:11:10so I thought, "I'll move away from the city,"
0:11:10 > 0:11:12where I wasn't enjoying myself,
0:11:12 > 0:11:14"and I'll make the jump and I'll move home."
0:11:14 > 0:11:17So it's a win-win for all concerned.
0:11:17 > 0:11:21Especially David and Ben, who get to lunch on their catch.
0:11:21 > 0:11:24Can anything beat king scallops cooked simply on the barbecue?
0:11:24 > 0:11:30Yes - eating them in glorious surroundings like this.
0:11:30 > 0:11:32They are the ultimate fast food,
0:11:32 > 0:11:36there is nothing to do apart from remembering to prick the roes.
0:11:36 > 0:11:40You just put them onto the heat and then it's a few minutes,
0:11:40 > 0:11:42it's pretty easy to do.
0:11:44 > 0:11:45- Cheers.- On the barbecue.
0:11:49 > 0:11:51Well, that's a bit good, isn't it?
0:11:51 > 0:11:54Fantastic, you know.
0:11:54 > 0:11:56The ultimate seafood. They really are.
0:12:00 > 0:12:04Sweet, juicy scallops really are the jewels of the sea
0:12:04 > 0:12:06and don't need complicated preparation
0:12:06 > 0:12:09or overpowering flavours to shine.
0:12:09 > 0:12:11So there's no need to be nervous about cooking them.
0:12:11 > 0:12:14They only take about a minute, that's all they take.
0:12:16 > 0:12:18They look amazing.
0:12:19 > 0:12:22Today, I'm serving my scallops with black pudding
0:12:22 > 0:12:25and a warming ginger puree.
0:12:25 > 0:12:28Now, scallops have to be one of the ultimate seafood, really.
0:12:28 > 0:12:31And that's fantastic to see a guy like that produce them
0:12:31 > 0:12:33and harvest them in a different way.
0:12:33 > 0:12:36I've never seen that done before, to move them up the beds
0:12:36 > 0:12:38and it actually makes sense when you think about it.
0:12:38 > 0:12:40And I'm going to use the meat inside these shells
0:12:40 > 0:12:43to create a really simple little dish, really,
0:12:43 > 0:12:45and it all starts with a ginger chutney.
0:12:45 > 0:12:48Now, I'm keeping the skin on the ginger because it's the skin
0:12:48 > 0:12:50that I think really helps this recipe,
0:12:50 > 0:12:52because it contains tonnes of heat,
0:12:52 > 0:12:55hot, fiery heat that whacks you in the back of the throat.
0:12:55 > 0:12:57Big chunks of ginger.
0:12:57 > 0:13:00Pop it all into the pan with the water.
0:13:00 > 0:13:04And then just a little bit of flavouring - some curry leaves...
0:13:04 > 0:13:07Then a combination of two ingredients, really, this one.
0:13:07 > 0:13:10You've almost got a yin and yang, a sweet and a sour,
0:13:10 > 0:13:13and the sweetness comes in the form of this stuff -
0:13:13 > 0:13:16this is palm sugar. You can so often get it as puree, like this,
0:13:16 > 0:13:19and a liquid form, or you can get the block.
0:13:19 > 0:13:23Either way, just pop a good dollop into the pan.
0:13:23 > 0:13:26Now, this'll dissolve while it cooks, anyway.
0:13:26 > 0:13:29And you've got the sour in this bit - this is tamarind.
0:13:31 > 0:13:35Bring to the boil and cook on a high heat for 10 to 15 minutes.
0:13:36 > 0:13:40While it bubbles away, you need to deshell your scallops.
0:13:40 > 0:13:43Think that's too difficult? Think again.
0:13:43 > 0:13:46Inside this, you've got a big chunk of meat.
0:13:46 > 0:13:49That's really the jewel in the crown of the scallop.
0:13:49 > 0:13:51It's stuck to this part of the shell
0:13:51 > 0:13:54and stuck to the under part of the shell, so what you have to do
0:13:54 > 0:13:57is carefully remove it from the shell first of all
0:13:57 > 0:14:01and the easiest way to do that is to actually use a table knife
0:14:01 > 0:14:04or a butter knife. Something that's not too sharp.
0:14:04 > 0:14:07Flat side, insert the knife underneath,
0:14:07 > 0:14:09cut along the top.
0:14:09 > 0:14:13As soon as you cut through, the scallop will open up. Lift it off.
0:14:13 > 0:14:15Repeat the process with the bottom bit as well.
0:14:15 > 0:14:17All the time, you're scraping the shell,
0:14:17 > 0:14:20you don't want any of that meat to be stuck to the shell.
0:14:20 > 0:14:23You can see that nice and clean now as it comes away.
0:14:25 > 0:14:28And then you can take all this part here
0:14:28 > 0:14:29and just pull it off.
0:14:29 > 0:14:33What you end up with is this amazing white jewel of meat.
0:14:33 > 0:14:36And it's the prime example of having a go,
0:14:36 > 0:14:38get started in terms of cooking.
0:14:38 > 0:14:42You never know until you try it, but once you learn how to do it,
0:14:42 > 0:14:45it's so, so simple.
0:14:45 > 0:14:46Now you've had your masterclass,
0:14:46 > 0:14:49repeat the process with the remaining scallops.
0:14:55 > 0:14:59Once they're out of their shells, the ginger should be cooked.
0:14:59 > 0:15:02And then what we do is take the whole lot and stick it in a blender.
0:15:08 > 0:15:09After five minutes blending,
0:15:09 > 0:15:12this zingy, super-fast puree is pretty much done.
0:15:14 > 0:15:16It's just lovely.
0:15:16 > 0:15:19So much flavour in there, and because you've kept the skin on the ginger,
0:15:19 > 0:15:22this is where you get this colour from.
0:15:22 > 0:15:26But it seriously packs a punch, this, it's brilliant to go with scallops.
0:15:26 > 0:15:28And once you make it, stick it in the fridge,
0:15:28 > 0:15:30it'll last for a couple of weeks.
0:15:30 > 0:15:32It's delicious stuff, that.
0:15:32 > 0:15:36I'm going to add to the flavour of this with just a little bit of apple.
0:15:36 > 0:15:38All you need to do with this is get an eating apple, really.
0:15:38 > 0:15:40You don't want a cooking apple like a Bramley.
0:15:40 > 0:15:42Through the core and everything.
0:15:42 > 0:15:44And what I'm going to do is caramelise this.
0:15:44 > 0:15:47Now, it's actually really simple.
0:15:47 > 0:15:51Add some sugar to a heated nonstick pan.
0:15:51 > 0:15:54As soon as it starts to caramelise, throw in the apples.
0:15:54 > 0:15:56Then add a knob of butter
0:15:56 > 0:16:00and a dash of water to stop the apples from going hard.
0:16:00 > 0:16:02And by adding a little bit of water,
0:16:02 > 0:16:06you get this just nice toffee flavour, but not too sticky.
0:16:07 > 0:16:09Just leave that to cool.
0:16:09 > 0:16:12And now we can cook our black pudding, our bacon and our scallops.
0:16:12 > 0:16:17Now, the easiest way to do that is just cook everything together.
0:16:17 > 0:16:21Lightly oil your griddle or pan and cook the bacon until it's crisp.
0:16:21 > 0:16:25Then put your black pudding on for 30 seconds each side.
0:16:28 > 0:16:30You keep all that lovely moisture in there,
0:16:30 > 0:16:33which is exactly what black pudding should be.
0:16:33 > 0:16:37It should be nice and soft in the centre, crispy on the outside.
0:16:37 > 0:16:39And then all we need to do now is cook our scallops.
0:16:39 > 0:16:42Now, the easiest way to do that, really,
0:16:42 > 0:16:44especially when you've got scallops this big,
0:16:44 > 0:16:46is just put them straight on the griddle.
0:16:46 > 0:16:48Just a touch of salt and pepper and that's it.
0:16:52 > 0:16:55And once you've put them in, don't touch them.
0:16:55 > 0:16:58Now, what you want with a good cooked scallop is you want a lovely colour
0:16:58 > 0:17:02on the outside, a lovely soft white flesh in the middle.
0:17:02 > 0:17:04As soon as you get a nice colour, flip it over.
0:17:10 > 0:17:12Just a squeeze of lemon juice.
0:17:13 > 0:17:15They only take about a minute, a minute and a half.
0:17:15 > 0:17:19That's all they take on each side to cook.
0:17:19 > 0:17:20Just lift them out.
0:17:22 > 0:17:25They look amazing.
0:17:26 > 0:17:29Now it's time to assemble all of your hard work.
0:17:29 > 0:17:31Layer up the apple, chutney...
0:17:33 > 0:17:37..black pudding and scallops...
0:17:38 > 0:17:41..to create an impressive stack.
0:17:42 > 0:17:45Then put your crispy bacon on the top...
0:17:46 > 0:17:50..garnish with dill and drizzle with a little extra virgin olive oil.
0:17:52 > 0:17:54I love this dish.
0:17:54 > 0:17:57If I went to somebody's house and had this, it shows a confident cook.
0:17:57 > 0:18:01Great ingredients and really the essence of great cooking.
0:18:01 > 0:18:02It's all about the taste.
0:18:02 > 0:18:04You can make food look as fancy as you want
0:18:04 > 0:18:07but it's the taste that really counts.
0:18:14 > 0:18:17Right at this moment in time,
0:18:17 > 0:18:19I wish for nothing more in life.
0:18:20 > 0:18:22Well, I do, actually -
0:18:22 > 0:18:24somebody who can wash up.
0:18:26 > 0:18:28Whether you've got a pot washer or not,
0:18:28 > 0:18:32you shouldn't be shy about making this delicious scallop stack.
0:18:32 > 0:18:35Have confidence in your ingredients and yourself
0:18:35 > 0:18:38and you'll be a top class cook before you know it.
0:18:41 > 0:18:45Someone who's taken the time to improve their cooking skills
0:18:45 > 0:18:47is a good foodie mate of mine -
0:18:47 > 0:18:49One Show presenter, Alex Jones.
0:18:50 > 0:18:53I know she's not very confident in the kitchen,
0:18:53 > 0:18:55so I've invited her over to show her
0:18:55 > 0:18:58that cooking doesn't have to be that tricky.
0:18:58 > 0:19:02- Hey. I like the top. - Hey, how are you? Oh, thank you.
0:19:02 > 0:19:04- That's cool, isn't it? - It's a nice house.- You like it?
0:19:04 > 0:19:06- Let's go and have a nose. - Come on in.
0:19:06 > 0:19:08Well, kitchen you're going to first!
0:19:11 > 0:19:13I'm hoping she'll be able to help me
0:19:13 > 0:19:19make this stunning lemon meringue roulade with home-made plum compote.
0:19:19 > 0:19:22But I've got a feeling this could be a little bit ambitious.
0:19:22 > 0:19:24Right, Alex,
0:19:24 > 0:19:26- welcome to the kitchen.- Thank you.
0:19:26 > 0:19:28Because I'm hearing great things, you know?
0:19:28 > 0:19:31- I'm expecting great things as well. - Go on, what are you hearing?
0:19:31 > 0:19:33Well, I hear you've got a five-year plan, is that right,
0:19:33 > 0:19:38- to win MasterChef?- Win MasterChef. Zero to win in five years.
0:19:38 > 0:19:40- So, where are you at the moment? - Omelette.
0:19:40 > 0:19:43Now, I learn something new every week,
0:19:43 > 0:19:44so, last week - we haven't done this week,
0:19:44 > 0:19:47- but last week it was omelette. - So, what's the plan this week, then?
0:19:47 > 0:19:50Er - I don't know yet, cos I wait for Charlie to tell me every week.
0:19:50 > 0:19:52- Cos your fella's a chef, isn't he? - Yes, he is. Yes.- OK.
0:19:52 > 0:19:54And so every week we have a little lesson.
0:19:54 > 0:19:57- Because he said, "If anything was to happen to me..."- Yeah.
0:19:57 > 0:19:58"..you wouldn't be able to live."
0:19:58 > 0:20:00So he says, "It's about time you learnt to cook."
0:20:00 > 0:20:03And, actually, we both love food and we're really interested in it...
0:20:03 > 0:20:06- Yeah.- ..but, and he can do everything and I can do nothing,
0:20:06 > 0:20:07so we're trying to meet halfway.
0:20:07 > 0:20:12What about a lemon meringue roulade with stewed plums?
0:20:13 > 0:20:16- I think it's a bit advanced for me. - I think you'd be all right.
0:20:16 > 0:20:19- We just break things down into simple stuff, all right?- OK.
0:20:19 > 0:20:21- It sounds lovely, though. - The first thing we are going to do
0:20:21 > 0:20:23is do the meringue.
0:20:23 > 0:20:27'OK, let's see if I can boost Alex's kitchen confidence levels.
0:20:28 > 0:20:32'All I need her to do is measure out 275g of caster sugar,
0:20:32 > 0:20:36'while I separate the whites of five eggs from their yolks.'
0:20:36 > 0:20:38Did you do cookery at school?
0:20:38 > 0:20:41Yeah, but after three lessons, they banned me
0:20:41 > 0:20:43because I set the lab on fire.
0:20:43 > 0:20:48It involved a tea towel and a hob, basically.
0:20:48 > 0:20:50And, I don't know, I just wasn't concentrating
0:20:50 > 0:20:52and the tea towel was on the hob...
0:20:52 > 0:20:56- Up in flames?- Up in flames. So they sent me to woodwork.
0:20:56 > 0:20:58- It wasn't me either. - JAMES LAUGHS
0:20:58 > 0:21:00OK. Right, now, fire up the machine.
0:21:02 > 0:21:05Well, how do you turn this on, then? Is there some sort of switch?
0:21:05 > 0:21:06'While Alex tries to work out the mixer
0:21:06 > 0:21:08'in order to whip up the egg whites...'
0:21:08 > 0:21:10Right, number ten. That's it.
0:21:10 > 0:21:13'..I butter a Swiss roll tin and line it with silicone paper.
0:21:13 > 0:21:17'Now it's time to add the crucial ingredient to the egg whites.'
0:21:17 > 0:21:19- Right, now sugar.- OK.
0:21:19 > 0:21:21Now you should hear the machine drop down a gear
0:21:21 > 0:21:23once you add all the sugar.
0:21:23 > 0:21:25- That looks lovely. - You've just made meringue.
0:21:27 > 0:21:29- MIXER DECREASES IN SPEED - Well, the machine made meringue.
0:21:29 > 0:21:31Oh, I can hear it now drop down.
0:21:31 > 0:21:34- Yeah, as it starts to get a bit more firmer, you see?- OK.
0:21:34 > 0:21:36And then what we do...
0:21:37 > 0:21:39- Spatula.- A spatula.
0:21:39 > 0:21:42- Scoop it out into the centre of that. - OK, great.- You got that?
0:21:42 > 0:21:43Yeah. Got it.
0:21:43 > 0:21:45So you look as if you are on a cookery programme now.
0:21:45 > 0:21:47- Well, it's all acting, James. - This could be it.
0:21:47 > 0:21:50- This could be it in six years' time. - This could be it.- Scoop it all out.
0:21:50 > 0:21:53- It looks like there's too much in the tray.- No, there's not.
0:21:53 > 0:21:55- For the...- Don't worry about that. - I mean, I'm not doubting you,
0:21:55 > 0:21:57obviously, at this point in my cooking career.
0:21:57 > 0:22:00- Yeah.- A palette knife. - Palette knife. Right.
0:22:00 > 0:22:02I've seen one of these in the drawer at home.
0:22:02 > 0:22:03JAMES LAUGHS
0:22:03 > 0:22:05What does this do? I'm going to love this.
0:22:05 > 0:22:07You spread this into the corners.
0:22:09 > 0:22:10OK.
0:22:10 > 0:22:14Make sure it's all nice and even, that's how you want it.
0:22:14 > 0:22:16Oh, it's lovely. It's like shaving foam.
0:22:16 > 0:22:19I'm sure it tastes a lot better.
0:22:19 > 0:22:21Next, lemon verbena.
0:22:22 > 0:22:26Oh, it's like a cleaning product.
0:22:26 > 0:22:29- In a good way.- Shaving foam and cleaning products?
0:22:29 > 0:22:30That's great, yeah. Love that.
0:22:30 > 0:22:32Right. And you just sprinkle these on the top.
0:22:32 > 0:22:35'Well, once you've peppered your shaving foam with cleaning product,
0:22:35 > 0:22:39'bake it in the oven for eight minutes at 180 degrees Celsius.
0:22:39 > 0:22:44'Then turn the temperature down to 150 for a further ten minutes
0:22:44 > 0:22:45'for the ultimate meringue.'
0:22:47 > 0:22:49- Plums.- Yeah, plums.
0:22:49 > 0:22:53- So we're going to prep these by cutting them down...- OK.
0:22:53 > 0:22:56- ..into quarters. - This is a pretty knife.
0:22:56 > 0:22:58Yeah. You've got one of those in the kitchen?
0:22:58 > 0:23:01Not that pretty but, yeah.
0:23:01 > 0:23:03So what got you involved in TV in the first place, then?
0:23:03 > 0:23:09I became a researcher and, after a few mishaps, shall we say...
0:23:09 > 0:23:11What was one of the major mishaps that you made?
0:23:11 > 0:23:15The major mishap was probably losing Julian Lloyd Webber's cello.
0:23:15 > 0:23:17- Temporarily.- Right.
0:23:17 > 0:23:20And it was like a Stradivarius, you know, worth millions.
0:23:20 > 0:23:22And he'd left it with me while he went off to make a phone call
0:23:22 > 0:23:25and said, "Alex, you really need to look after this."
0:23:25 > 0:23:27- I said, "Yeah, yeah, Julian, no problem."- Right.
0:23:27 > 0:23:29And I had a little chat with a car park attendant.
0:23:29 > 0:23:32- Next thing, gone. Gone. Gone. - JAMES CHUCKLES
0:23:32 > 0:23:34- Right.- But anyway, so then they said,
0:23:34 > 0:23:36"You know, you might be better on the television."
0:23:36 > 0:23:39And there you are, 15 years on.
0:23:39 > 0:23:41- Here we are - in your kitchen. - In my kitchen!
0:23:41 > 0:23:43- Learning to cook. - Learning to cook!
0:23:43 > 0:23:46- The next skill.- With the ultimate five-year plan.- Yeah!
0:23:46 > 0:23:49- A little bit of water in the pan. - OK. Cold water?
0:23:49 > 0:23:51Cold water, that would be great.
0:23:51 > 0:23:53And I'm going to grab the sugar. All right?
0:23:53 > 0:23:56- So all we do now...- What's this? - ..is we cook this down...
0:23:56 > 0:23:58- What's this? What's this? - French soap.
0:23:58 > 0:24:01Oh, that's my favourite thing I've seen for a long time.
0:24:01 > 0:24:02Let's have a go.
0:24:02 > 0:24:04Oh!
0:24:04 > 0:24:08- You haven't seen one of them before? - No. That's really nice.- Hey?
0:24:08 > 0:24:11I need to make a list before I leave of things I need to take with me.
0:24:13 > 0:24:15'Well, let's just hope she doesn't nick the pan
0:24:15 > 0:24:17'because I need it for these -
0:24:17 > 0:24:20'eight quartered plums to be boiled in water and sugar
0:24:20 > 0:24:22'for ten minutes.'
0:24:22 > 0:24:25We're now going to take some double cream.
0:24:25 > 0:24:28- Well, that's a nice jug as well. - I'm into old stuff, you see.
0:24:28 > 0:24:32- The jugs, the clock. - I know, I like your style, James.
0:24:32 > 0:24:34- You like it?- Yeah.
0:24:34 > 0:24:38'Next, I add a tablespoon of sugar to the cream and lightly whip,
0:24:38 > 0:24:41'before reaching for an old school classic.'
0:24:41 > 0:24:43Good quality lemon curd.
0:24:43 > 0:24:45I haven't eaten lemon curd for years and years and years.
0:24:45 > 0:24:48- Taste that, it's the best ever. - Shall I just...?
0:24:48 > 0:24:52Yeah, dip your finger in. You're in my house, go on.
0:24:52 > 0:24:54Oh!
0:24:54 > 0:24:58- Mum used to make jam tarts with lemon curd. Lovely.- Did she?- Yeah.
0:25:02 > 0:25:07Now, if I take this lemon curd, half a jar of lemon curd.
0:25:07 > 0:25:09- Half a jar?- Half a jar.
0:25:09 > 0:25:11Just you taste that.
0:25:17 > 0:25:20- Yes! Where's that spoon? - JAMES LAUGHS
0:25:20 > 0:25:23- You can have a spoon, there you go. - Now, that is fantastic.
0:25:23 > 0:25:25So you stick that in a glass.
0:25:25 > 0:25:29You've now made yourself like a very, very quick lemon sauce.
0:25:29 > 0:25:31That is lovely.
0:25:31 > 0:25:35'After the plums have had their ten minutes, take them off the hob.
0:25:35 > 0:25:37'Now for the roulade.
0:25:37 > 0:25:39'You need to take your meringue out of the oven,
0:25:39 > 0:25:43'flip it out of the tin and leave it to cool for a few minutes.
0:25:43 > 0:25:48'Only then is it ready to be filled with the home-made sweet treats.'
0:25:48 > 0:25:50So in the middle and then spread, yeah?
0:25:50 > 0:25:53- Now the key to it is leave... - Oh, I see.
0:25:53 > 0:25:55- ..a centimetre on this bit.- OK.
0:25:55 > 0:25:57- OK.- Stewed plums.
0:25:58 > 0:26:01- These are amazing.- They were really easy to make.- Yeah!
0:26:01 > 0:26:03Now, roll it up.
0:26:03 > 0:26:06OK, so, are we going this way, or are we going this way?
0:26:06 > 0:26:08- This way.- This way.
0:26:08 > 0:26:12So, I'm guessing - I've seen this being done on television before.
0:26:12 > 0:26:14So, yeah?
0:26:14 > 0:26:17Yeah. And then you tuck...
0:26:17 > 0:26:20You tuck the top bit in...
0:26:20 > 0:26:22and in one go... Keep going.
0:26:22 > 0:26:24Keep going, keep going. Roll it up.
0:26:24 > 0:26:28And then, in TV style, you reveal...
0:26:28 > 0:26:30Reveal. Da-da!
0:26:30 > 0:26:33- It looks like a proper one.- Yeah.
0:26:33 > 0:26:36'And now for the finishing touches - a drizzle of compote,
0:26:36 > 0:26:40'a scattering of lemon verbena, a nervous chef but a great result.'
0:26:40 > 0:26:45Bit rough and ready but it looks amazing.
0:26:45 > 0:26:47Right, well, you've got to try this, then.
0:26:47 > 0:26:50- You start at one end, I'll start at this end.- OK.- OK?
0:26:50 > 0:26:51Oh, it's pretty good.
0:26:58 > 0:26:59It's amazing.
0:27:00 > 0:27:02Fantastic.
0:27:02 > 0:27:04- You see how you get that chewy meringue?- Mm.
0:27:04 > 0:27:07I reckon now you've jumped from omelette,
0:27:07 > 0:27:10you're now about a year and a half down the line now.
0:27:10 > 0:27:13- And it wasn't that hard, actually. - No.
0:27:13 > 0:27:15You know, when you've got the skills...
0:27:15 > 0:27:17THEY LAUGH
0:27:17 > 0:27:20And I've got a great pudding to take back with me in the car.
0:27:20 > 0:27:21- All mine.- Yeah.
0:27:24 > 0:27:28It goes to show that with the right recipes and a few tasty ingredients,
0:27:28 > 0:27:33anyone can serve up food that's easy on the eye as well as the palate.
0:27:33 > 0:27:36So head to the kitchen and go for it.
0:27:36 > 0:27:38Well, Alex certainly enjoyed cooking in my kitchen.
0:27:38 > 0:27:42So much so, I can't quite get her out of there.
0:27:42 > 0:27:44Maybe she's cleaning up?
0:27:44 > 0:27:46Yeah, that'll be it.
0:27:46 > 0:27:48Right, so what do I need to take?
0:27:48 > 0:27:50The soap.
0:27:50 > 0:27:53And the antique-y pots, erm...
0:27:53 > 0:27:56That jug was quite nice as well, actually.
0:27:56 > 0:27:58Erm... Oh, dog.
0:28:01 > 0:28:05Right, OK, just a big bag I need and something to carry the dog in.
0:28:08 > 0:28:13You can find all the recipes from the series at...