0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:11And it's here that I love to cook delicious meals for my nearest
0:00:11 > 0:00:13and dearest.
0:00:13 > 0:00:14Cheers!
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 > 0:00:30These are the dishes that I cook
0:00:30 > 0:00:32when I want to bring people together.
0:00:32 > 0:00:34These are my home comforts.
0:00:44 > 0:00:47When we're out to impress, the temptation is to buy something
0:00:47 > 0:00:49expensive for the table.
0:00:51 > 0:00:54But I think low-cost, high-quality ingredients cooked with
0:00:54 > 0:00:58imagination can deliver way more taste and flavour.
0:00:59 > 0:01:00Now, as you know, I'm a Yorkshireman,
0:01:00 > 0:01:02and I'm pretty careful with my cash.
0:01:02 > 0:01:05I like to cook food that looks and tastes a million dollars,
0:01:05 > 0:01:08without feeling the need to go and get a mortgage
0:01:08 > 0:01:09to buy some of the ingredients.
0:01:11 > 0:01:14But to do that you need to know a few secrets,
0:01:14 > 0:01:16and today I'm going to reveal them.
0:01:16 > 0:01:21I'll be giving a money-saving fresh mackerel an a la carte makeover.
0:01:21 > 0:01:26This is taking clever cooking to another level. This is proper grub.
0:01:26 > 0:01:29I'm cooking a terrine that definitely delivers
0:01:29 > 0:01:31more bangers for your buck.
0:01:31 > 0:01:34And just remember - this is purely sausage meat.
0:01:34 > 0:01:36How good does that look?
0:01:36 > 0:01:37My mate, racing driver
0:01:37 > 0:01:41Jason Plato, is taking some volcanic sugar for a spin.
0:01:41 > 0:01:43Ooh, it is a bit bitey, isn't it?
0:01:43 > 0:01:47This is 135 degrees centigrade now.
0:01:47 > 0:01:49That is hot!
0:01:53 > 0:01:59I'm starting off with an everyday ingredient I love, sausages.
0:01:59 > 0:02:01This is my pastry-encased pork
0:02:01 > 0:02:06and hazelnut terrine with a caramelised chutney.
0:02:06 > 0:02:09It's just a simple little dish that has massive impact
0:02:09 > 0:02:11just using basic ingredients.
0:02:11 > 0:02:14The first thing I'm going to do is measure out my flour.
0:02:14 > 0:02:18Now there's two different types of flour for this, plain flour,
0:02:18 > 0:02:22and strong flour, and what I'm creating is a hot water paste.
0:02:22 > 0:02:27It's that classic pastry that you always get in a pork pie.
0:02:28 > 0:02:35Melt 65g of butter with 75g of lard in a pan of hot water.
0:02:35 > 0:02:38Pour this into a bowl containing the two types of flour
0:02:38 > 0:02:41and then mix them into a dough
0:02:41 > 0:02:44I've been to Melton Mowbray, the home of pork pies,
0:02:44 > 0:02:46and people make it look a lot easier than it is.
0:02:46 > 0:02:50They would basically just get this pastry on there,
0:02:50 > 0:02:53get a little wooden, like a wooden block, really, with a handle
0:02:53 > 0:02:57on it, bat it down in the middle and hand-raise this around the edge.
0:02:57 > 0:03:00But the pastry has absolutely got to be bang on for that to happen.
0:03:00 > 0:03:02What we're going to do is,
0:03:02 > 0:03:05we're going to hand-raise it around in a tin. It's much easier.
0:03:05 > 0:03:08Now, we want to divide this into two thirds, one third.
0:03:08 > 0:03:10The one third for the top.
0:03:10 > 0:03:14Two thirds for the edge. Just keep that to one side.
0:03:14 > 0:03:16It's actually quite difficult to roll out, this,
0:03:16 > 0:03:19so you almost start with a piece that kind of shape, really -
0:03:19 > 0:03:21roughly the size of the mould -
0:03:21 > 0:03:23and you basically just pop the mixture in
0:03:23 > 0:03:25and hand-raise it.
0:03:25 > 0:03:28And this is where the word a hand-raised pie comes from.
0:03:28 > 0:03:30It's exactly what I'm doing.
0:03:30 > 0:03:32Just push the pastry into the corners,
0:03:32 > 0:03:36and lift the pastry around the mould.
0:03:36 > 0:03:39It takes time, this, but it is actually quite crucial.
0:03:39 > 0:03:41And when you've raised your pastry,
0:03:41 > 0:03:44pop it into the fridge to cool for ten minutes.
0:03:44 > 0:03:47To posh-up the terrine filling I'm using top-notch
0:03:47 > 0:03:49pork-and-apple sausages.
0:03:49 > 0:03:52And I'll also add some extra flavours and textures.
0:03:52 > 0:03:55What I need to do now is just take the skins off the sausages.
0:03:55 > 0:03:58You can use whatever flavour you want, it's entirely up to you,
0:03:58 > 0:04:00but they must be really good quality.
0:04:00 > 0:04:04I say that because they want to be less fat, more meat.
0:04:04 > 0:04:06You don't want all that fat to come out of the sausages
0:04:06 > 0:04:08and leak into your pastry.
0:04:08 > 0:04:10The sausages are already pre-seasoned, you can flavour these
0:04:10 > 0:04:11with whatever you want.
0:04:11 > 0:04:14I'm just going to add a touch of parsley, a few hazelnuts
0:04:14 > 0:04:16and a bit of chopped shallot.
0:04:16 > 0:04:18Finely chop the shallots and parsley
0:04:18 > 0:04:22and crush the hazelnuts with whatever you have to hand.
0:04:22 > 0:04:24Then mix these with the sausage meat
0:04:24 > 0:04:27and stuff the mixture into the chilled pastry case.
0:04:28 > 0:04:30Brush the edges with a little beaten egg
0:04:30 > 0:04:33and you're ready to roll out the pie lid.
0:04:33 > 0:04:36The pastry is so, so delicate.
0:04:36 > 0:04:39You just want to very, very carefully just roll it out.
0:04:39 > 0:04:41You can almost flatten it out with your hands, look.
0:04:46 > 0:04:47Then we quickly roll.
0:04:50 > 0:04:52Pick it up.
0:04:52 > 0:04:55Roll back over. And then really just crimp this...
0:04:56 > 0:04:58..onto the pastry below.
0:04:58 > 0:04:59Just to secure it.
0:05:03 > 0:05:07And then to decorate, do a few leaves, nothing fancy.
0:05:07 > 0:05:10Then grab the remaining egg wash and go over the top.
0:05:12 > 0:05:16Next, pop the terrine in the oven and bake for just over an hour.
0:05:16 > 0:05:20In the meantime, here's a clever condiment, made from basic
0:05:20 > 0:05:24ingredients, that will take this dish to another level.
0:05:24 > 0:05:27What you need is something to cut through the fattiness of the pork,
0:05:27 > 0:05:29and I think a chutney is ideal for this.
0:05:29 > 0:05:31Now, I'm going to take a few onions,
0:05:31 > 0:05:33a few dried apricots and some tomatoes.
0:05:33 > 0:05:36Now, what I love about chutneys is you can either do it the traditional
0:05:36 > 0:05:39way, which takes a good two hours, three hours,
0:05:39 > 0:05:41and then leave it sitting in a jar,
0:05:41 > 0:05:43or you can do it this way, which is much quicker.
0:05:43 > 0:05:46This one takes about 15 minutes to make.
0:05:46 > 0:05:48So we've got some light brown sugar.
0:05:48 > 0:05:50You can use caster sugar if you want.
0:05:50 > 0:05:51Normally, a traditional chutney,
0:05:51 > 0:05:54you'd just throw everything in a pot with vinegar, sugar
0:05:54 > 0:05:57and everything else, boil it for a good hour and a half, two hours.
0:05:57 > 0:06:00This one, I'm going to caramelise the sugar first.
0:06:00 > 0:06:01It just speeds up the cooking time.
0:06:03 > 0:06:06When the sugar is caramelised, stir in the chopped onion,
0:06:06 > 0:06:09some chopped tomatoes and dried apricots,
0:06:09 > 0:06:12half a teaspoon of dried chilli flakes,
0:06:12 > 0:06:14and a good glug of white wine vinegar.
0:06:14 > 0:06:17Because you've caramelised the sugar,
0:06:17 > 0:06:19it will actually set to a solid lump.
0:06:19 > 0:06:23What I mean by that is that big lumps of sugar, like that,
0:06:23 > 0:06:25will basically just set into the pan.
0:06:25 > 0:06:27But if you keep boiling it, keep it on the heat,
0:06:27 > 0:06:30all that sugar will dissolve into everything else.
0:06:30 > 0:06:33After about five minutes, with a good pinch of salt
0:06:33 > 0:06:34and a bit of black pepper,
0:06:34 > 0:06:36you end up with a delicious chutney.
0:06:40 > 0:06:41When the terrine's cooked,
0:06:41 > 0:06:45loosen the sides with a knife to help it out of the tin.
0:06:45 > 0:06:48You can serve it while it's still hot or when it's chilled.
0:06:48 > 0:06:51Either is delicious.
0:06:51 > 0:06:53Just don't forget a pot of that fruit chutney.
0:06:55 > 0:06:57How good does that look?
0:06:57 > 0:07:00And just remember, this is purely sausage meat.
0:07:00 > 0:07:03It looks really impressive, doesn't it?
0:07:03 > 0:07:07And then the best part of this is, of course, the tasting.
0:07:07 > 0:07:10Now, when you make your own pastry it just tastes so much better.
0:07:12 > 0:07:14Mmm!
0:07:14 > 0:07:17You know, you get this in France a lot, these little terrines,
0:07:17 > 0:07:19and so often they can be quite complicated to make.
0:07:19 > 0:07:22But making it just using sausage meat - but you HAVE made it -
0:07:22 > 0:07:26you've made your own pastry as well, it makes it taste so much better.
0:07:26 > 0:07:27And the combination of the chutney,
0:07:27 > 0:07:30cuts through the flavour of the fattiness of the sausage
0:07:30 > 0:07:32and the pork. It really works well.
0:07:32 > 0:07:35And if that's not clever cooking, I don't know what is.
0:07:38 > 0:07:42Wrapped in rich, crumbly pastry, with a sweet chutney on the side...
0:07:43 > 0:07:47..this upscale sausage supper will delight your guests,
0:07:47 > 0:07:49without damaging your bank balance.
0:07:52 > 0:07:56Clever cooking relies on clever ingredients,
0:07:56 > 0:07:58many of which are freely available.
0:07:59 > 0:08:04Our oceans are full of them, and I'm not just talking about fish.
0:08:04 > 0:08:08Around 8 million tonnes of seaweed are harvested every year globally,
0:08:08 > 0:08:13with an estimated value of nearly £3.5 billion.
0:08:14 > 0:08:17But while sushi has become more popular here in the UK,
0:08:17 > 0:08:19we're still way behind other countries
0:08:19 > 0:08:22when it comes to using seaweed as a clever
0:08:22 > 0:08:25and super nutritious ingredient in our diet.
0:08:25 > 0:08:27Friends Caroline and Tim, from Falmouth,
0:08:27 > 0:08:30are on a mission to change this.
0:08:30 > 0:08:32Seaweed's incredibly good for you.
0:08:32 > 0:08:34It's an incredibly powerful superfood.
0:08:34 > 0:08:37It's packed full of all the vitamins and minerals that our bodies need.
0:08:37 > 0:08:40It's got ten times more calcium than milk.
0:08:40 > 0:08:44It's packed full of zinc, iron, iodine, magnesium.
0:08:44 > 0:08:48It's great to your skin. It's great for your hair. It's just good.
0:08:49 > 0:08:52Caroline's a renewable-energy engineer.
0:08:52 > 0:08:54And Tim's a conservationist.
0:08:54 > 0:08:59And they're both passionate about conserving the Cornish coastline.
0:08:59 > 0:09:02But because jobs like theirs are scarce in this part of the world,
0:09:02 > 0:09:06they had to look for other ways to put their eco knowledge to good use.
0:09:06 > 0:09:09I heard a Radio 4 programme about the seaweed
0:09:09 > 0:09:12industry in Ireland and started looking around England
0:09:12 > 0:09:14and there was nothing happening here.
0:09:14 > 0:09:16So we went over to Ireland
0:09:16 > 0:09:20and worked with an organic seaweed company over there.
0:09:20 > 0:09:23Before we went out to Ireland, we really didn't know anything about
0:09:23 > 0:09:26different species of seaweed - where they grow, how to harvest them -
0:09:26 > 0:09:29so, basically, we got a super quick lesson in absolutely everything
0:09:29 > 0:09:32and we brought that back home, and it worked here, as well.
0:09:34 > 0:09:36Tim and Caroline have spent the last three years
0:09:36 > 0:09:38building up their business.
0:09:38 > 0:09:41They are now one of very few licensed seaweed producers
0:09:41 > 0:09:45in the UK, harvesting, and processing their specialist food
0:09:45 > 0:09:47in an eco-friendly way.
0:09:47 > 0:09:50Seaweed is such a sustainable resource, it's one of the
0:09:50 > 0:09:52fastest-growing species in the world.
0:09:52 > 0:09:55And you've got a whole ocean you can grow it in, if you really like to.
0:09:55 > 0:09:56At the moment I'm harvesting this one -
0:09:56 > 0:09:59this one's called sea spaghetti.
0:09:59 > 0:10:02And there's literally tonnes of it around us.
0:10:02 > 0:10:04It's really good to eat raw.
0:10:04 > 0:10:05I can show you.
0:10:06 > 0:10:07You just eat it like that.
0:10:07 > 0:10:10It's really nice and crunchy, almost like asparagus.
0:10:10 > 0:10:12But it's really good to stir-fry, as well.
0:10:12 > 0:10:14What we do is, we cut it with scissors.
0:10:14 > 0:10:17So we don't cut the entire plant, we don't rip it off the rocks
0:10:17 > 0:10:20at all, because that means it can't grow back. Basically,
0:10:20 > 0:10:23what we're doing, we're giving the seaweed a haircut. That's it.
0:10:24 > 0:10:28And there's definitely no shortage of seaweed here in the UK,
0:10:28 > 0:10:33with wild stocks of 650 edible varieties growing on our coastline.
0:10:34 > 0:10:36I'm surrounded by different seaweeds.
0:10:36 > 0:10:38Here, for instance, Irish moss.
0:10:38 > 0:10:40Very good as a vegan gelatine.
0:10:40 > 0:10:44We've got gutweed, sea lettuce, green seaweed.
0:10:44 > 0:10:47The very small ones here are excellent and really good.
0:10:47 > 0:10:50It's called pepper dulse. Very strong flavour.
0:10:50 > 0:10:52And then people may be more familiar with
0:10:52 > 0:10:55the big kelps that grow a little bit deeper usually.
0:10:57 > 0:10:59So there's no problem with the supply here in Britain, then,
0:10:59 > 0:11:02but just how strong is the demand?
0:11:02 > 0:11:06For the first two years of the business, it was really tough.
0:11:06 > 0:11:09It was just an absolute nightmare.
0:11:09 > 0:11:11Going to restaurants around Brighton and Bristol and London
0:11:11 > 0:11:13and trying to sell the seaweed and everyone
0:11:13 > 0:11:17was just kind of like, "Not interested. No way."
0:11:17 > 0:11:20And now chefs and restaurants are coming to us,
0:11:20 > 0:11:22we have a much better name for ourselves
0:11:22 > 0:11:26and just the general public, really, seem to know an awful lot more now.
0:11:26 > 0:11:29So the future is looking bright for the seaweed business.
0:11:29 > 0:11:31Pity we can't say the same for the weather.
0:11:32 > 0:11:35Shame it rains, but, you know, this is Cornwall.
0:11:35 > 0:11:37It's only for a few hours and he knows
0:11:37 > 0:11:39that there's a hot coffee at the end of it
0:11:39 > 0:11:41and then it's done.
0:11:48 > 0:11:51Back on shore, Tim and Caroline dry batches of their seaweed,
0:11:51 > 0:11:52which can then be stored
0:11:52 > 0:11:55like any other ingredient in the cupboard.
0:11:55 > 0:11:57But they sell the majority of it fresh
0:11:57 > 0:12:00for cooking in all manner of dishes -
0:12:00 > 0:12:04from top-end restaurant meals to simple but clever home-made food.
0:12:04 > 0:12:07We're going to cook a really basic stir-fry right now
0:12:07 > 0:12:08just with some simple vegetables.
0:12:08 > 0:12:11Just chuck it all in the pan with some oil,
0:12:11 > 0:12:14wait for it to cook and then put the sea spaghetti in at the end.
0:12:16 > 0:12:18I cook with seaweed pretty much every day.
0:12:18 > 0:12:21I just get used to adding it to anything that I'm already cooking -
0:12:21 > 0:12:23so you can add it to salads, eat it on its own,
0:12:23 > 0:12:25mash it in with mashed potato.
0:12:25 > 0:12:27And it's really delicious, actually.
0:12:29 > 0:12:32There's more coming, but if you guys get started on that one...
0:12:32 > 0:12:35Ha-ha! We've made some other seaweed dishes already.
0:12:35 > 0:12:37A tomato and dulse-based salsa,
0:12:37 > 0:12:39where it's just steamed tomato and steamed dulse
0:12:39 > 0:12:41blitzed up with lime and chilli.
0:12:41 > 0:12:43And then we've got a really simple salad again,
0:12:43 > 0:12:45which is grated carrot, cucumber, zucchini
0:12:45 > 0:12:48and a mix of three different seaweeds just thrown in there.
0:12:48 > 0:12:49You guys have this one.
0:12:49 > 0:12:53So, what do their friends make of this nutritious superfood?
0:12:53 > 0:12:55Mmm! It's dope!
0:12:55 > 0:12:57- It's a little bit water chestnut. - Savoury.
0:12:57 > 0:12:59Sort of, like, nutty flavour.
0:12:59 > 0:13:00It's nice to have something
0:13:00 > 0:13:02that tastes of the sea when you're a vegetarian.
0:13:02 > 0:13:04I haven't had something that tastes so fishy in years,
0:13:04 > 0:13:06and it's, like, perfect.
0:13:06 > 0:13:07Mmm!
0:13:07 > 0:13:11Good. If you'd asked me four years ago what I'd be doing,
0:13:11 > 0:13:15the last thing I would have said would have been a seaweed harvester.
0:13:15 > 0:13:17But it's pretty amazing doing this, so I'm glad I took the step
0:13:17 > 0:13:19and, yeah, it's a good ride.
0:13:21 > 0:13:24It's long days and hard work, but overall, it's fantastic.
0:13:24 > 0:13:26- I wouldn't be doing anything else. - Absolutely not.
0:13:26 > 0:13:29- I'd just be making more money. - THEY LAUGH
0:13:33 > 0:13:36'Tim and Caroline collect their rich harvest from the sea.
0:13:36 > 0:13:41'And the ocean provides the inspiration for my next recipe, too.
0:13:41 > 0:13:43'It's my freshly caught mackerel,
0:13:43 > 0:13:44'grilled with a seaweed butter
0:13:44 > 0:13:48'and served alongside the freshest summer vegetable stew.'
0:13:50 > 0:13:53Now, one of my favourite seaweeds to cook with is this stuff.
0:13:53 > 0:13:56It's pepper dulse. It's an amazing product.
0:13:56 > 0:13:59And I've actually caught some of this from the south coast of Wales,
0:13:59 > 0:14:02but it's produced all around the UK. It's a fantastic ingredient.
0:14:02 > 0:14:05So this is in its dry form, like that.
0:14:05 > 0:14:07It's got a real distinct smell to it,
0:14:07 > 0:14:11but even more of a smell once you reconstitute it, just in cold water.
0:14:11 > 0:14:13Now, when you drain it off, you end up with this.
0:14:13 > 0:14:16It looks like sort of flower petals in a ball, really.
0:14:16 > 0:14:19But it works brilliantly with fish, chicken, but also beef.
0:14:19 > 0:14:21And lamb, it works with anything, really.
0:14:21 > 0:14:24I'm going to make this simple dish using a pepper dulse butter
0:14:24 > 0:14:26to go with some grilled mackerel.
0:14:26 > 0:14:28The reason for mackerel is that it's so inexpensive.
0:14:28 > 0:14:30It's one of the cheapest fish in the sea, to be honest.
0:14:30 > 0:14:32And I actually go fishing for this quite a lot.
0:14:32 > 0:14:35And I think it's one of the most underrated
0:14:35 > 0:14:37and underused fish that we have in the UK.
0:14:37 > 0:14:39Because it's all over the place.
0:14:39 > 0:14:42So first thing we're going to do is just soften butter
0:14:42 > 0:14:45and the dulse together in a blender.
0:14:45 > 0:14:47Now, using a knife, chop the dulse up.
0:14:47 > 0:14:49And I don't know why we don't cook with it a lot more in the UK.
0:14:49 > 0:14:51We should do because it's all over the place.
0:14:51 > 0:14:53But I think it's one of those things,
0:14:53 > 0:14:56once you try it, you realise how good it does taste.
0:14:58 > 0:15:01'Blitz the seaweed and the softened butter in a food processor,
0:15:01 > 0:15:04'along with the juice of half a lemon.
0:15:04 > 0:15:06'Now for the fish.'
0:15:06 > 0:15:08Now, you can tell this is fresh, like that,
0:15:08 > 0:15:10because its head's not flopped to one side,
0:15:10 > 0:15:11and the eyes are bright and shiny.
0:15:11 > 0:15:14You don't often get this in supermarkets this fresh.
0:15:14 > 0:15:18If you've got a fishmonger nearby, get some fresh mackerel.
0:15:18 > 0:15:21It really is one of the tastiest fish you'll ever taste.
0:15:21 > 0:15:24Now, what we need to do is remove the bones out, but keep it whole.
0:15:24 > 0:15:28The easiest way to do that is just to extend the slice
0:15:28 > 0:15:30down to its tail.
0:15:30 > 0:15:33Now, open up the cavity. Now, you've got the ribcage in.
0:15:33 > 0:15:35So a little bit of biology here.
0:15:35 > 0:15:37You've got the ribcage either side.
0:15:37 > 0:15:39All you do with the knife is flick the knife
0:15:39 > 0:15:41down the side of the ribcage, like that.
0:15:41 > 0:15:44Now, you can see the bones come apart. You see?
0:15:44 > 0:15:47You do exactly the same down the other side.
0:15:48 > 0:15:50Just loosen the ribcage out.
0:15:50 > 0:15:53Now, take a pair of scissors
0:15:53 > 0:15:57and just cut the top there, just behind the head.
0:15:57 > 0:16:00And then just at the bottom of the tail, cut again.
0:16:00 > 0:16:01Just snip through the bone.
0:16:01 > 0:16:04And then what you need to do is just get your fingers in
0:16:04 > 0:16:06and just pull it out.
0:16:06 > 0:16:09And all the bones just come out in one piece.
0:16:09 > 0:16:12'When you've removed the bones from the other mackerel, too,
0:16:12 > 0:16:15'make two foil parcels for the fish to cook in.'
0:16:15 > 0:16:17I was never very good at wrapping Christmas presents,
0:16:17 > 0:16:20but that's at good as it's going to get.
0:16:20 > 0:16:22And then you can open these out.
0:16:22 > 0:16:24Almost look like kippers.
0:16:24 > 0:16:26They're going to sit...on our tray.
0:16:26 > 0:16:29And then all you've got to do
0:16:29 > 0:16:32is grab some of this delicious dulse butter.
0:16:32 > 0:16:34And it's going to sit inside this cavity
0:16:34 > 0:16:37and cook just nicely, all in here.
0:16:38 > 0:16:42'Place the fish under a preheated grill for around five minutes,
0:16:42 > 0:16:45'giving you time to cook this fantastic side dish.'
0:16:46 > 0:16:49Now, I call it a stew, but it's just a mixture of veg.
0:16:49 > 0:16:51Whether you call it a stew, medley, ragout, it's entirely up to you.
0:16:51 > 0:16:54I'm going to use a selection of ingredients.
0:16:54 > 0:16:56Just a touch of shallot, I've got some broad beans,
0:16:56 > 0:16:58some fresh garden peas, a little bit of tarragon.
0:16:58 > 0:17:01Now, tarragon's quite an unusual herb to put with fish,
0:17:01 > 0:17:03but it works brilliantly well together.
0:17:03 > 0:17:06And then just a touch of asparagus, of course.
0:17:06 > 0:17:08'While the water comes to the boil,
0:17:08 > 0:17:11'chop the shallots and pod the broad beans.'
0:17:11 > 0:17:13Now, when you've got broad beans like this
0:17:13 > 0:17:17that are produced about 20 yards down the bottom of the garden,
0:17:17 > 0:17:19they just taste so good.
0:17:19 > 0:17:22Now, we've got the shallot, that's going to take the longest to cook.
0:17:22 > 0:17:25So that's going to go in first, then we've got the broad beans.
0:17:25 > 0:17:27So you can see how much water I'm using.
0:17:27 > 0:17:29As little water as possible, really.
0:17:29 > 0:17:32'Simmer the shallots and broad beans for about two minutes,
0:17:32 > 0:17:34'then add the peas and peapods.
0:17:34 > 0:17:37'These are a particular favourite of mine.'
0:17:37 > 0:17:39As a kid, we were quite fortunate
0:17:39 > 0:17:42that we used to have a pea field around the back of the farm.
0:17:42 > 0:17:44And it wasn't our farm,
0:17:44 > 0:17:47so we used to go over there as kids and borrow some peas.
0:17:49 > 0:17:51Take them, really.
0:17:51 > 0:17:55Then you've got the asparagus. In we go with the tarragon.
0:17:55 > 0:17:58And then we've got some of this amazing butter that we've made.
0:17:58 > 0:18:00Now, when you boil water and butter together
0:18:00 > 0:18:03in smaller quantities of water, you create a sauce.
0:18:03 > 0:18:06You actually end up with a dish in its own right.
0:18:06 > 0:18:10You've got all this lovely flavour from the dulse, as well.
0:18:10 > 0:18:12Rapidly boil it for no more than a couple of minutes.
0:18:13 > 0:18:16'Cook the vegetables until they're tender.
0:18:16 > 0:18:19'And by then, your mackerel should be ready to serve.'
0:18:19 > 0:18:22Oh-ho-ho! Yes!
0:18:22 > 0:18:24I mean, how good does that look?
0:18:24 > 0:18:28Now, to serve this, grab the tail,
0:18:28 > 0:18:30slide that out,
0:18:30 > 0:18:34and then just season that up with a touch of black pepper maybe.
0:18:35 > 0:18:36That just sits around it.
0:18:38 > 0:18:39This is my kind of food.
0:18:39 > 0:18:44Simple cooking using great quality ingredients,
0:18:44 > 0:18:47that, let's face it, are so inexpensive.
0:18:47 > 0:18:50This is taking clever cooking to another level.
0:18:50 > 0:18:52When you've got mackerel this good, buy it.
0:18:52 > 0:18:54Because it is absolutely
0:18:54 > 0:18:57one of the best fish you'll ever get around the UK.
0:19:00 > 0:19:04'This is a meal that celebrates the abundance of land and sea.
0:19:04 > 0:19:08'The mouth-watering mackerel and the fresh summer veg stew
0:19:08 > 0:19:11'are packed with rich and interesting flavours.
0:19:11 > 0:19:15'Definitely a designer dish at a discount price.
0:19:18 > 0:19:22'But when it comes to making a dish look far more expensive
0:19:22 > 0:19:26'than it actually is, I'm saving the best for last.
0:19:26 > 0:19:29'With a few clever tricks, I can turn a shop-bought flan
0:19:29 > 0:19:33'into a spectacular, speedy strawberry gateau.
0:19:33 > 0:19:36'It's so easy, even my old friend,
0:19:36 > 0:19:39'British touring-car champion Jason Plato,
0:19:39 > 0:19:42'should be able to make one to impress his two young daughters.'
0:19:42 > 0:19:44- Now, then.- Hey, how are you doing, matey?- Good, how are you?
0:19:44 > 0:19:45Are you all right? Are you well?
0:19:45 > 0:19:47- How are you doing? - What are we doing?
0:19:47 > 0:19:51- What are we cooking?- Well, you're cooking, I'm not.- What am I cooking?
0:19:51 > 0:19:54- You're doing a lot of whisking. - Whisking? I'm glad I can whisk!
0:19:54 > 0:19:55JAMES LAUGHS
0:19:57 > 0:20:00- Now, I know you've got two daughters.- Yes, yes.
0:20:00 > 0:20:02So, I thought I'd show you how to make a cake,
0:20:02 > 0:20:04cos I know what you're like in the kitchen,
0:20:04 > 0:20:06and, to be fair, you're a better driver than you are a chef.
0:20:06 > 0:20:09Well, yes. I'm definitely not that good in the kitchen.
0:20:09 > 0:20:11Now, if we got you to mix eggs and sugar together,
0:20:11 > 0:20:14- that's pushing things a little too far, so...- If you say so!
0:20:14 > 0:20:15THEY LAUGH
0:20:15 > 0:20:18- So, we're going to make a cake using this ready-made cake.- OK.
0:20:18 > 0:20:21But it looks really impressive. This is a sponge flan case, all right?
0:20:21 > 0:20:23Take the flan case like that...
0:20:25 > 0:20:27Careful with it! We've got a metal ring each, all right?
0:20:27 > 0:20:29And then what we're going to do
0:20:29 > 0:20:31is we're going to cut it through there...
0:20:32 > 0:20:35Leaves this sponge. Right, now...
0:20:35 > 0:20:37So, what got you racing in the first place, then?
0:20:37 > 0:20:39My dad was in the motor trade.
0:20:39 > 0:20:44He was a BMW dealer, and he took a racing car in as a bad debt.
0:20:44 > 0:20:49It was for him, really, and I managed to get my hands on that.
0:20:49 > 0:20:51On the Sundays when the garage was closed,
0:20:51 > 0:20:54we used to have an in-and-out for the petrol pumps
0:20:54 > 0:20:55and a chain on the in-and-out,
0:20:55 > 0:20:58and we used to drive around the petrol pumps on a weekend.
0:20:58 > 0:21:01And then we found a local track, we found a club.
0:21:01 > 0:21:04We started competing, and, you know, within a year,
0:21:04 > 0:21:06we'd won the club championships, the regionals,
0:21:06 > 0:21:09and then went on to win the British, so as long as I can ever remember,
0:21:09 > 0:21:13motor racing was... Even from the age of 12.
0:21:13 > 0:21:15OK, let's see how fast he is in the kitchen.
0:21:16 > 0:21:19Start by cutting the flan in half width-ways
0:21:19 > 0:21:20so you end up with two thin layers.
0:21:20 > 0:21:22That's it.
0:21:22 > 0:21:23Rather than cut straight through,
0:21:23 > 0:21:27turning as you cut it will make the layers nice and even.
0:21:27 > 0:21:30- I'm quite happy with that. - Split it off, and then we'll see.
0:21:30 > 0:21:34- Hey, he's on it!- Now what we're going to do is get our cream ready.
0:21:34 > 0:21:36So, this is where...
0:21:36 > 0:21:39- This is a touring car racing driver's diet now.- Yeah!
0:21:39 > 0:21:42That's called a Scottish salad, is it not?
0:21:42 > 0:21:46Whip up a pint of double cream, and add a tablespoon of vanilla paste.
0:21:46 > 0:21:49We're going to whip this up. Now, you want it partly whipped.
0:21:49 > 0:21:52- Soft peaks.- Soft peaks, that'll do.
0:21:52 > 0:21:54So, we'll leave this to mix for a couple of minutes. All right.
0:21:54 > 0:21:58Now, then what you're going to do is you're going to take the cake base
0:21:58 > 0:22:00and then stick it inside the mould there.
0:22:00 > 0:22:04This is the bottom bit here, leaving the top bit for later, all right?
0:22:04 > 0:22:06Now trim 400g of large strawberries,
0:22:06 > 0:22:10and then cut them in half lengthways.
0:22:10 > 0:22:12Now, the cream's whipped.
0:22:12 > 0:22:15Like that, which is perfect. Go on, have a taste.
0:22:17 > 0:22:19Oh, yeah, you can taste that vanilla, can't you?
0:22:19 > 0:22:21Anyway, we take the strawberries and you put them on
0:22:21 > 0:22:23the side of the mould like this.
0:22:23 > 0:22:25So, the cut side goes all the way around the edge.
0:22:25 > 0:22:27Make sure they go nice and even.
0:22:27 > 0:22:29Cos this is the important bit, all right?
0:22:29 > 0:22:33While you're catching up, we're going to take some liqueur.
0:22:33 > 0:22:36See, now we're getting excited!
0:22:36 > 0:22:37Now, the difference is I've measured this,
0:22:37 > 0:22:39cos you've been round my house before
0:22:39 > 0:22:40and I know how much you drink!
0:22:40 > 0:22:42So, we take a little bit of liqueur
0:22:42 > 0:22:45and just drizzle it over the base of the sponge like that.
0:22:45 > 0:22:50- You are the most successful touring car driver ever.- Yeah, with 92 wins.
0:22:50 > 0:22:52And still you've got the enthusiasm for racing.
0:22:52 > 0:22:53You've still got the hunger for it.
0:22:53 > 0:22:57You know, my game is all about passion and the desire to win.
0:22:57 > 0:23:00You know, it gets me out of bed in the morning.
0:23:00 > 0:23:05Add as much cream as necessary to fill the top of the strawberries.
0:23:05 > 0:23:09Place the remaining flan case on the top and press down lightly.
0:23:09 > 0:23:10Then sprinkle with icing sugar.
0:23:13 > 0:23:15This is where you need to speak to your mechanic,
0:23:15 > 0:23:17- cos he'll have one of these.- Yeah.
0:23:17 > 0:23:19Blowtorch, all right?
0:23:19 > 0:23:22So, what you need to do is get your skewer, heat it up...
0:23:22 > 0:23:25How come your area's a lot clearer than mine?
0:23:27 > 0:23:28This is what happens, isn't it?
0:23:28 > 0:23:31Well, I've seen...what happens in your house!
0:23:31 > 0:23:32THEY LAUGH
0:23:32 > 0:23:34I've seen you cook. It's just like this at home!
0:23:34 > 0:23:36It's just carnage everywhere, look.
0:23:36 > 0:23:37Right, you get a metal skewer
0:23:37 > 0:23:39and then this is a little homage to you, look.
0:23:41 > 0:23:43- Are you liking this?- I am, yes.
0:23:43 > 0:23:45Chequered flag, but mine is on a slanty angle.
0:23:45 > 0:23:49So, over the top like that. There you go.
0:23:49 > 0:23:53That's right. Heat it up.
0:23:54 > 0:23:56Oh. Oh...
0:23:56 > 0:24:00- Yeah, go on. Keep going.- It needs a steady hand, doesn't it?- Yeah.
0:24:00 > 0:24:03This decoration is simply for Jason's benefit,
0:24:03 > 0:24:07but you could do it at home with a metal skewer heated over a gas ring.
0:24:07 > 0:24:11Otherwise, simply decorate with fresh berries.
0:24:11 > 0:24:12Now you're making it look pretty,
0:24:12 > 0:24:14cos you need to cover up whichever side you messed up.
0:24:14 > 0:24:15What do you mean messed up?
0:24:15 > 0:24:17You might need a few more strawberries on your side.
0:24:17 > 0:24:20This is called placing on with finesse.
0:24:20 > 0:24:22It's like that pirouette, when you go into the corner.
0:24:22 > 0:24:24It's just that even balance.
0:24:24 > 0:24:27I've never, ever driven with my little pinkies up like that -
0:24:27 > 0:24:30- just what you did there. - What do you do, then?
0:24:30 > 0:24:32No, just, you hold the wheel, mate, at quarter to three.
0:24:32 > 0:24:33It's just like that.
0:24:33 > 0:24:36Then a few blackberries.
0:24:36 > 0:24:39Over the top. You can cut these in half if you wish.
0:24:39 > 0:24:43Heat up the metal ring. It just loosens the cream. Very quickly.
0:24:43 > 0:24:46You don't want to hold this blowtorch any longer than that.
0:24:46 > 0:24:47Onto the cake.
0:24:47 > 0:24:51And then if you watch... You lift this off...
0:24:51 > 0:24:54- Oh, see, that's pretty as a picture, isn't it?- All right?
0:24:58 > 0:25:00You don't want it on too long. You just loosen...
0:25:00 > 0:25:01You can use a hot cloth for this.
0:25:01 > 0:25:04You don't have to use the blowtorch, but...
0:25:06 > 0:25:07Oh, you little fighter.
0:25:11 > 0:25:13- Look at that, that's...- Eh?
0:25:13 > 0:25:16- Make more mess. Look at that! - THEY LAUGH
0:25:16 > 0:25:18- Are you happy with that?- I am, yeah.
0:25:18 > 0:25:20Right, now we're going to finish this off.
0:25:20 > 0:25:24For a final wow factor, caramel sponge sugar is the way to go.
0:25:24 > 0:25:27Simply place caster sugar in a clean frying pan
0:25:27 > 0:25:31and let it caramelise over a medium heat.
0:25:31 > 0:25:34But also let it cool slightly before you work with it.
0:25:34 > 0:25:37This is boiling hot sugar, so do this away from the kids.
0:25:37 > 0:25:42What you do is you pull the sugar in between your fingers like that.
0:25:42 > 0:25:46- So, grab each bit of sugar as it goes.- Wow, look at that.- Like this.
0:25:46 > 0:25:48And you pull each strand of sugar.
0:25:48 > 0:25:51- And by now, there's a blister forming on my finger.- Yeah!
0:25:51 > 0:25:54- How cool's that?- And we lift that up.- Wow. Impressive.
0:25:54 > 0:25:56And you put that on your cake.
0:25:56 > 0:25:58So, the idea is to put this on and a few more.
0:26:02 > 0:26:06Oh, yeah, it is a bit... Oh, it's a bit bitey, isn't it?
0:26:06 > 0:26:07THEY LAUGH
0:26:07 > 0:26:09- That is hot!- Keep going.
0:26:11 > 0:26:13And there's a few other shapes you can do, as well.
0:26:15 > 0:26:17Look at that. It is cool stuff, isn't it?
0:26:17 > 0:26:19It's like a suspension strut.
0:26:19 > 0:26:20It is, yeah!
0:26:23 > 0:26:26You might have a career after this racing sort of stuff. You know that?
0:26:26 > 0:26:28Plato's Patisserie.
0:26:28 > 0:26:29It's quite fun, actually, isn't it?
0:26:29 > 0:26:32See, this cooking thing's not that poncey, is it?
0:26:32 > 0:26:33I think my work here is complete.
0:26:33 > 0:26:35THEY LAUGH Look at that! Eh?
0:26:35 > 0:26:38- I'm chuffed with that. - Are you happy with that?- I am, yeah.
0:26:38 > 0:26:41And if Jason can do it, so can you.
0:26:41 > 0:26:43With a few decorating flourishes,
0:26:43 > 0:26:47this simple cake is quickly dressed to impress.
0:26:47 > 0:26:51Whoever eats a slice will think you're a baking god.
0:26:52 > 0:26:55Should you tell them how easy it is? I'll leave that up to you.
0:26:55 > 0:26:58Do I get to take that home for Soph and the girls?
0:26:58 > 0:27:00- Yeah, of course you do.- Right.
0:27:00 > 0:27:01You can claim that one as well, if you want.
0:27:01 > 0:27:03No, they'll know that's not me.
0:27:03 > 0:27:04THEY LAUGH
0:27:04 > 0:27:06MUSIC: Born To Be Wild by Supertramp
0:27:06 > 0:27:10Well, I think us baking boys deserve a bit of downtime.
0:27:10 > 0:27:12And this is one track where I think I can beat
0:27:12 > 0:27:14a British racing champion.
0:27:14 > 0:27:15# Head out on the highway... #
0:27:15 > 0:27:17I'm concentrating more on this than I did on my cake.
0:27:17 > 0:27:19THEY LAUGH Four laps down!
0:27:19 > 0:27:21# Whatever comes our way... #
0:27:23 > 0:27:26OK, maybe I should stick to the kitchen.
0:27:26 > 0:27:28Well, with a little clever cooking,
0:27:28 > 0:27:33I've shown how you can eat well without paying over the odds.
0:27:33 > 0:27:35Whether it's upscaling humble ingredients
0:27:35 > 0:27:38or pimping up a simple cake,
0:27:38 > 0:27:40this is gourmet food on an everyday budget.
0:27:44 > 0:27:50You can find all the recipes from the series on bbc.co.uk/food.
0:27:54 > 0:27:57- How many laps have we done? - Two more laps to go!
0:27:57 > 0:28:00Oh, he's gone, he's gone! That was bang out of order!
0:28:00 > 0:28:03- You are such a cheating git! - THEY LAUGH
0:28:05 > 0:28:08Ye-e-es!