0:00:02 > 0:00:05'The heart of my home is the kitchen.
0:00:05 > 0:00:10'And it's here that I love to cook delicious meals for my nearest
0:00:10 > 0:00:12'and dearest.'
0:00:12 > 0:00:14- Cheers.- Cheers!
0:00:16 > 0:00:21'There's no better way to celebrate everything good in life
0:00:21 > 0:00:24'than sharing some great food with the people you love.
0:00:27 > 0:00:30'These are the dishes that I cook
0:00:30 > 0:00:32'when I want to bring people together.'
0:00:32 > 0:00:34These are my Home Comforts.
0:00:42 > 0:00:45'I absolutely love chilling at home and for me,
0:00:45 > 0:00:48'spending time in the kitchen is a great way to unwind.
0:00:49 > 0:00:53'But I'm not too interested in the latest foodie fads.
0:00:53 > 0:00:57'My favourite flavours come from way back.'
0:00:57 > 0:01:00My early childhood days were spent running around on a farm and
0:01:00 > 0:01:04those memories still influence the way that I think about food today.
0:01:04 > 0:01:07So I'm going to rustle up some very special dishes that for me
0:01:07 > 0:01:09really are the taste of home.
0:01:10 > 0:01:13'So today, I'll be rolling out a family favourite...'
0:01:13 > 0:01:16That is just delicious!
0:01:16 > 0:01:20'..rehabilitating a home-made dessert from my school days...'
0:01:20 > 0:01:23Blancmange can be really, really good!
0:01:23 > 0:01:26'..and cooking lunch for one of my all-time heroes,
0:01:26 > 0:01:30'motor racing legend Sir Stirling Moss.'
0:01:30 > 0:01:33- What hit that bit?- My head. - I bet you that hurt.
0:01:33 > 0:01:35I wasn't there at the time.
0:01:37 > 0:01:40But before meeting my boyhood idol,
0:01:40 > 0:01:43I'm going to rustle up a dish that always reminds me
0:01:43 > 0:01:45of my younger days.
0:01:45 > 0:01:47I was brought up on a pig farm,
0:01:47 > 0:01:50so even the mere smell of roast pork and crackling
0:01:50 > 0:01:52takes me right back.
0:01:53 > 0:01:57This is my up-to-date version of a British classic,
0:01:57 > 0:01:58with an Italian twist.
0:01:59 > 0:02:03This is a version of Italian street food, I think, in Italy,
0:02:03 > 0:02:06where they serve it hot or cold sliced, it's delicious.
0:02:06 > 0:02:08But served hot with apple sauce,
0:02:08 > 0:02:10this takes it to a different level.
0:02:10 > 0:02:12It's just a wonderful little dish.
0:02:12 > 0:02:14Now I've got a loin of pork here
0:02:14 > 0:02:16which has got part of the belly attached.
0:02:16 > 0:02:19Now the loin is equivalent to sort of sirloin on beef,
0:02:19 > 0:02:22it's classed as a prime cut.
0:02:22 > 0:02:26However, the bit that's become more popular over recent years is this -
0:02:26 > 0:02:28the belly part.
0:02:28 > 0:02:31We're going to actually incorporate this into a nice roasting joint,
0:02:31 > 0:02:33and it is a serious roasting joint.
0:02:33 > 0:02:34Remember, we were farmers,
0:02:34 > 0:02:38so we didn't do little piddly bits of food, it was proper grub.
0:02:38 > 0:02:40So to do that, we need to open this out
0:02:40 > 0:02:43in a way that it all cooks nice and evenly.
0:02:43 > 0:02:47Now what we're going to do is we're going to cut this eye of the meat
0:02:47 > 0:02:49straight through like that. Straight through.
0:02:49 > 0:02:53About a third of the way up really.
0:02:53 > 0:02:57Now you can see, already, it's starting to get the same level.
0:02:57 > 0:03:01At that point, we can then lift the knife up a bit,
0:03:01 > 0:03:03and cut slightly further up,
0:03:03 > 0:03:05so you're constantly opening it up,
0:03:05 > 0:03:08so you've got this nice little parcel.
0:03:08 > 0:03:10Until you get to the end,
0:03:10 > 0:03:12which is probably there.
0:03:13 > 0:03:16You need to repeat this process with the pork belly.
0:03:17 > 0:03:22You can see now, this is almost, well, twice the size of what it was.
0:03:22 > 0:03:25Now if you're unsure about doing this, you can, of course,
0:03:25 > 0:03:27get your butcher to do it,
0:03:27 > 0:03:29but it is actually pretty straightforward.
0:03:32 > 0:03:35After a quick wash of the hands, I can turn my attention to the filling.
0:03:35 > 0:03:37I start with some chopped onions...
0:03:38 > 0:03:43..sage leaves and sultanas, for a bit of sweetness.
0:03:44 > 0:03:47And then, finally, some British Bramley apples,
0:03:47 > 0:03:49and the reason why these are good,
0:03:49 > 0:03:51the acidity from the apple cuts down the fattiness of the pork
0:03:51 > 0:03:54and that's why it really is... it's a classic combination,
0:03:54 > 0:03:59it's like Tom and Jerry, it just works so well together.
0:03:59 > 0:04:02Roughly chop these up and add them to everything else.
0:04:02 > 0:04:04If it looks good at this stage,
0:04:04 > 0:04:08it's going to look good and going to taste good in the end.
0:04:08 > 0:04:12The last thing to do is add some butter, salt and pepper,
0:04:12 > 0:04:14along with the zest of two lemons.
0:04:14 > 0:04:18You're then, literally, ready to roll.
0:04:18 > 0:04:20What I like to do, really, when I roll this up
0:04:20 > 0:04:22is start off with the loin end
0:04:22 > 0:04:25because we want to protect that nice bit of meat in here.
0:04:25 > 0:04:27If we leave that on the outside,
0:04:27 > 0:04:29it's going to sort of dry out,
0:04:29 > 0:04:30so we want to make sure
0:04:30 > 0:04:33the outside of the pork is actually the belly part here.
0:04:33 > 0:04:34So start at the loin end
0:04:34 > 0:04:38and just roll it up, like that.
0:04:42 > 0:04:45And we end up with this, like that.
0:04:47 > 0:04:48What a fantastic piece.
0:04:48 > 0:04:51It's like a savoury Swiss roll.
0:04:52 > 0:04:54This won't hold its shape on its own,
0:04:54 > 0:04:56so you need to tie it up.
0:04:56 > 0:04:59Start by making a loop at one end of the string,
0:04:59 > 0:05:01and pull it underneath the pork.
0:05:01 > 0:05:03Then thread the loose end through the loop.
0:05:05 > 0:05:06Tie that nice and tight like that.
0:05:06 > 0:05:08Now once you get to that,
0:05:08 > 0:05:10keep the tension on this,
0:05:10 > 0:05:11hold the string directly forward,
0:05:11 > 0:05:14and then wrap it round
0:05:14 > 0:05:17and underneath the loin again.
0:05:17 > 0:05:19Then repeat this all the way along the pork.
0:05:22 > 0:05:24I was never very good at wrapping presents as a kid,
0:05:24 > 0:05:27I was much better at unwrapping them.
0:05:27 > 0:05:29At this point,
0:05:29 > 0:05:31we can then double tie this, just underneath.
0:05:34 > 0:05:36Then before putting it onto an oven tray,
0:05:36 > 0:05:40make a trivet out of onions, carrots, garlic and lemon.
0:05:42 > 0:05:44And then just finally,
0:05:44 > 0:05:46what I'm going to do with this -
0:05:46 > 0:05:48now you could use oil,
0:05:48 > 0:05:49but I'm going to use butter.
0:05:49 > 0:05:51This is where you're going to end up
0:05:51 > 0:05:54with that nice crispy crackling that we want.
0:05:54 > 0:05:56And you get that by, to be honest, using good quality pork.
0:05:56 > 0:05:59A good pinch of salt.
0:06:00 > 0:06:04Now just take the pork and just stick it on your trivet.
0:06:04 > 0:06:08To stop this drying out as well while it's roasting,
0:06:08 > 0:06:10I'm going to take a bottle of wine.
0:06:13 > 0:06:16A bottle of wine.
0:06:16 > 0:06:20You can always top this up with water as well...while it's cooking.
0:06:21 > 0:06:23Now it's ready to stick in the oven,
0:06:23 > 0:06:27starting at 220 degrees centigrade for 30 minutes.
0:06:28 > 0:06:31After that, turn the heat down to 150 degrees
0:06:31 > 0:06:33for a further three hours.
0:06:35 > 0:06:40You can't have roast pork without apple sauce.
0:06:40 > 0:06:43So for that, you just need some sugar, a little bit of butter
0:06:43 > 0:06:46and some of these amazing Bramley apples.
0:06:46 > 0:06:50And this is where you kind of walk around the supermarkets now
0:06:50 > 0:06:54and see stuff like apple sauce already in jars, already made.
0:06:54 > 0:06:56I can't understand why
0:06:56 > 0:06:59when, just round the corner, you've got fresh Bramley apples like this
0:06:59 > 0:07:04and it takes such little time to make your own apple sauce.
0:07:04 > 0:07:06And the taste is far, far better.
0:07:06 > 0:07:10So you're just going to peel... about three apples will be enough.
0:07:10 > 0:07:13But, mmm, these apples are just delicious.
0:07:13 > 0:07:15What we're going to do now is just chop these up.
0:07:15 > 0:07:19And apple sauce, I find, shouldn't be smooth as well,
0:07:19 > 0:07:25it should be, well, what people seem to call me quite a lot - chunky -
0:07:25 > 0:07:26which is nice.
0:07:28 > 0:07:32Put some water in a pan and chuck all the apples in.
0:07:32 > 0:07:34Then add two to four tablespoons of caster sugar.
0:07:34 > 0:07:37You don't want too much, really.
0:07:37 > 0:07:38You can use brown sugar for this,
0:07:38 > 0:07:41but it changes the colour of the apple sauce.
0:07:42 > 0:07:45Then add some lemon juice to stop it going brown,
0:07:45 > 0:07:47along with a bit of butter.
0:07:49 > 0:07:53And then we cook this for about ten minutes, and you've got apple sauce.
0:07:53 > 0:07:55How easy is that?
0:07:56 > 0:07:59When the sauce is cooked, set aside to cool down.
0:08:04 > 0:08:09After about three-and-a-half hours, the porchetta will be ready.
0:08:09 > 0:08:12Now the great thing about this, of course, you can have it hot or cold.
0:08:12 > 0:08:16And then if you are going to do it hot, you've got this amazing gravy.
0:08:26 > 0:08:27It's really good.
0:08:27 > 0:08:30Sometimes, it's slightly bitter, which that is.
0:08:30 > 0:08:35You can compensate for that by adding just a touch of sugar.
0:08:35 > 0:08:37And I mean a touch.
0:08:37 > 0:08:39And that means when you taste it,
0:08:39 > 0:08:42you don't want it to be sweet, obviously,
0:08:42 > 0:08:44but it takes away that bitterness.
0:08:49 > 0:08:51You can just pour this in your jug.
0:08:53 > 0:08:56The gravy is ready, and so is the apple sauce.
0:08:56 > 0:08:58Time to dive in.
0:08:58 > 0:09:00CRACKLING CRUNCHES
0:09:00 > 0:09:03Listen to that. And proper apple sauce.
0:09:04 > 0:09:05Dunk it in.
0:09:11 > 0:09:12You see, this is the moment in time
0:09:12 > 0:09:15I'm supposed to tell you how good it is, but you can hear it.
0:09:15 > 0:09:19Roast pork with crackling and apple sauce.
0:09:22 > 0:09:25That is just delicious.
0:09:25 > 0:09:26If I don't live past tomorrow,
0:09:26 > 0:09:29I'd be a happy man right now.
0:09:29 > 0:09:33Roast pork was and still is one of my all-time favourite dinners.
0:09:33 > 0:09:38And luckily for me, the ingredients are easy to pick up in the shops.
0:09:38 > 0:09:41But for some, reviving the tastes and aromas of childhood
0:09:41 > 0:09:43isn't quite so simple.
0:09:46 > 0:09:49Razan Alsous is originally from Syria,
0:09:49 > 0:09:53but she's brought a taste of her Middle Eastern homeland to Yorkshire.
0:09:55 > 0:09:59Halloumi cheese is a type of Mediterranean cheese,
0:09:59 > 0:10:01it's a fresh cheese, not aged.
0:10:01 > 0:10:04It reminds me of very, very nice memories in Syria.
0:10:05 > 0:10:09They eat it for lunch, for dinner,
0:10:09 > 0:10:11we can have it with the fruits,
0:10:11 > 0:10:14we have it sometimes with vegetables.
0:10:14 > 0:10:18For breakfast, especially halloumi with watermelons.
0:10:18 > 0:10:19Sometimes we do samosa.
0:10:19 > 0:10:22We do pastry with the halloumi as well.
0:10:22 > 0:10:26We use it in so many recipes.
0:10:26 > 0:10:28It's one of the main ingredients,
0:10:28 > 0:10:30very important ingredient in Syria.
0:10:31 > 0:10:36Razan's road from her home in Syria to Yorkshire was a rocky one.
0:10:36 > 0:10:40It began in Damascus where she had a promising career as a pharmacist.
0:10:41 > 0:10:46But in 2011, the country was gripped by fierce fighting.
0:10:46 > 0:10:49Because of the war, it's not safe any more.
0:10:49 > 0:10:52It was like whenever you go outside home,
0:10:52 > 0:10:55you don't know whether you will be back
0:10:55 > 0:10:57or you would be kidnapped,
0:10:57 > 0:11:01die maybe because of an explosion.
0:11:01 > 0:11:05So we thought we need to go to find another place for our kids to live,
0:11:05 > 0:11:07and to build a new future.
0:11:07 > 0:11:11So we came here to the UK in 2012,
0:11:11 > 0:11:13to survive
0:11:13 > 0:11:16and to have a new life for the kids.
0:11:18 > 0:11:21Razan and her husband Raheed arrived in the UK with nothing
0:11:21 > 0:11:23but a few belongings.
0:11:24 > 0:11:27They moved to Huddersfield to be near relatives,
0:11:27 > 0:11:30and Razan had to come up with a way to support her family.
0:11:31 > 0:11:35So let's think about what is available surrounding us?
0:11:36 > 0:11:41In Huddersfield, there's plenty of green, plenty of cows,
0:11:41 > 0:11:46and the milk was really creamy and rich in flavour.
0:11:46 > 0:11:51In 2013, UK was the largest consumer for halloumi in Europe.
0:11:51 > 0:11:56So at that point I thought, "Why not do halloumi in Yorkshire?"
0:11:56 > 0:12:00And having Yorkshire halloumi, that would be lovely idea.
0:12:02 > 0:12:04Traditionally, halloumi is made
0:12:04 > 0:12:07with milk from regions in the Mediterranean.
0:12:07 > 0:12:11But Razan discovered that Yorkshire milk was just as good for the job.
0:12:14 > 0:12:17The milk coming from British Friesian cows,
0:12:17 > 0:12:20it got high salt content
0:12:20 > 0:12:25and that makes the cheese more creamy and the flavour is stronger.
0:12:27 > 0:12:28Like most cheeses,
0:12:28 > 0:12:32halloumi is made by first adding an enzyme to warmed milk.
0:12:32 > 0:12:36The enzyme reacts with the milk to produce curds and whey.
0:12:36 > 0:12:40The soft white curds are then removed, drained and rested
0:12:40 > 0:12:43before being cut up into cubes ready to be boiled.
0:12:44 > 0:12:47In this stage, when we boil the cheese,
0:12:47 > 0:12:50this makes the halloumi halloumi actually,
0:12:50 > 0:12:52it's got squeaky feeling when you eat it.
0:12:52 > 0:12:58For me, some areas around the world, they got oil,
0:12:58 > 0:13:02some of them, they got minerals and, in Yorkshire, they got milk.
0:13:04 > 0:13:06And now they've also got Razan's halloumi,
0:13:06 > 0:13:09which takes about three to four days from start to finish
0:13:09 > 0:13:13before it hits the shelves in the local shops.
0:13:13 > 0:13:16Luckily Razan's family doesn't have to wait that long.
0:13:17 > 0:13:20Oh, hmm!
0:13:20 > 0:13:24- And one for me, baba? - No, just for Mummy!
0:13:24 > 0:13:28- It has exactly the same taste that we used to have...- Mmm.
0:13:28 > 0:13:30..over there in Damascus.
0:13:30 > 0:13:33And while the flavours of Syria live on in their food,
0:13:33 > 0:13:37the family are happily rebuilding their lives here in the UK.
0:13:38 > 0:13:41Because home is meaning safe,
0:13:41 > 0:13:45memories, building future.
0:13:45 > 0:13:50This is my dream, I hope the dream will become bigger and bigger
0:13:50 > 0:13:53and everyone eating Yorkshire halloumi.
0:13:57 > 0:14:00When I'm at home, I love looking at old recipes.
0:14:00 > 0:14:03They remind me of important places and people.
0:14:04 > 0:14:06This one in particular stands out for me,
0:14:06 > 0:14:08because my granny used to make it.
0:14:09 > 0:14:11It's raspberry blancmange.
0:14:13 > 0:14:14Before you all switch over,
0:14:14 > 0:14:17blancmange can be really, really good.
0:14:17 > 0:14:19A lot of people have been scarred for life with blancmange
0:14:19 > 0:14:22they had as a kid cos you used to bounce it off the walls,
0:14:22 > 0:14:25but it can be made really nice.
0:14:25 > 0:14:28Blancmange is basically a set custard.
0:14:28 > 0:14:30But before I get on with making that,
0:14:30 > 0:14:35I put 600 grams of fresh raspberries in a blender with a little water.
0:14:35 > 0:14:38Once pureed, I'm going to use them to flavour the dessert.
0:14:44 > 0:14:46And now I can sweeten this up a touch.
0:14:46 > 0:14:48I like to use icing sugar really
0:14:48 > 0:14:50because you can't taste the grains in it.
0:14:50 > 0:14:52So a nice little bit of icing sugar.
0:14:54 > 0:14:56That's probably enough.
0:14:58 > 0:15:02Now carry on blitzing until the mixture becomes a puree.
0:15:02 > 0:15:06Then pass it through a sieve to take out all the seeds.
0:15:06 > 0:15:08So many people, when they're making a sauce like this,
0:15:08 > 0:15:11be it out of raspberries or strawberries,
0:15:11 > 0:15:12will actually cook the berries.
0:15:12 > 0:15:14It's not the same as this.
0:15:14 > 0:15:18You get a delicious flavour of just the fresh fruit,
0:15:18 > 0:15:20and that's exactly what we want for this.
0:15:20 > 0:15:25Once that's done, set it aside and start on the blancmange itself.
0:15:25 > 0:15:27The first ingredient for this is gelatine.
0:15:27 > 0:15:30This is what you've got to be careful about with this,
0:15:30 > 0:15:31especially with old-fashioned cookbooks.
0:15:31 > 0:15:33Gelatine used to be about this sort of length,
0:15:33 > 0:15:35now it's less than half that,
0:15:35 > 0:15:37so you've almost got to compensate for it
0:15:37 > 0:15:39by adding a little bit more gelatine.
0:15:39 > 0:15:42For this, about five leaves,
0:15:42 > 0:15:44which we need to soak in cold water.
0:15:46 > 0:15:49While that softens, make the blancmange custard
0:15:49 > 0:15:53by mixing a tablespoon of cornflour with two tablespoons of icing sugar.
0:15:55 > 0:15:59Then pour in 250ml of milk, starting with a small amount.
0:16:01 > 0:16:03Keep stirring until you get a paste,
0:16:03 > 0:16:05then add the rest of the milk,
0:16:05 > 0:16:07pop the whole lot into a pan
0:16:07 > 0:16:09and then add a teaspoon of vanilla extract.
0:16:11 > 0:16:13I like to use extract rather than essence
0:16:13 > 0:16:16because essence, I find, is a chemical, this is natural.
0:16:16 > 0:16:18Put it on the heat,
0:16:18 > 0:16:20and just gently warm this through.
0:16:20 > 0:16:23Now, you need a whisk for this.
0:16:23 > 0:16:26Because you've got the cornflour in there, it's going to thicken,
0:16:26 > 0:16:30so this is where you've got to stand by your stove
0:16:30 > 0:16:31and keep your eye on it.
0:16:32 > 0:16:36It's thought that, way back in the Middle Ages
0:16:36 > 0:16:38when blancmange used to be a savoury dish,
0:16:38 > 0:16:42one that was done with chicken or quail set with almond milk
0:16:42 > 0:16:45and stuff like that, it was fed to the sick.
0:16:45 > 0:16:49Let's face it, if you're going to put chicken and quail in this,
0:16:49 > 0:16:51this is one dish to really get you out of bed
0:16:51 > 0:16:54because you don't want a second portion.
0:16:54 > 0:16:56Right, this is starting to thicken now,
0:16:56 > 0:16:57You see you get this paste.
0:16:59 > 0:17:03Now you can add the soft gelatine to the mixture, dissolving it in.
0:17:04 > 0:17:07Now, at this point, we can then pour in the cream.
0:17:07 > 0:17:12The cream can be cold - this is double cream - and keep whisking.
0:17:12 > 0:17:14And then this is where you can flavour it
0:17:14 > 0:17:19with whatever you want really - chicken, quail, ground almonds...
0:17:21 > 0:17:24Quail blancmange isn't exactly the taste of home for me,
0:17:24 > 0:17:27so I'm whisking in raspberry puree instead.
0:17:30 > 0:17:31Look at that!
0:17:31 > 0:17:33See, now it looks like blancmange.
0:17:33 > 0:17:35And now it's ready to go into the moulds.
0:17:35 > 0:17:41I've got a couple of fantastic rabbit-shaped ones. Proper 1970s.
0:17:41 > 0:17:46And then you take your rabbit blancmanges
0:17:46 > 0:17:47and stick them in the fridge.
0:17:47 > 0:17:50They want about a couple of hours to set.
0:17:50 > 0:17:52These are going to be delicious.
0:17:55 > 0:17:56When those couple of hours are up,
0:17:56 > 0:17:58you can turn them out.
0:17:58 > 0:18:01Dip the moulds into some hot water to loosen them up,
0:18:01 > 0:18:04then gently tease out the blancmange.
0:18:07 > 0:18:08You could just leave them like this,
0:18:08 > 0:18:10but where's the fun in that?
0:18:18 > 0:18:21Granny never did that bit, but it makes it shiny.
0:18:21 > 0:18:25And then, just to garnish it with...
0:18:25 > 0:18:27some of this lovely raspberry sauce.
0:18:28 > 0:18:32And then, grab loads and loads of raspberries.
0:18:34 > 0:18:39And also another herb which is really good is this - lemon verbena.
0:18:39 > 0:18:41Now, I grow loads of it in my garden.
0:18:41 > 0:18:46I remember... this is again a childhood smell.
0:18:46 > 0:18:49They used to make soap out of this stuff.
0:18:49 > 0:18:51It tastes amazing,
0:18:51 > 0:18:54whether you just put warm water in it and have it as tea.
0:18:55 > 0:18:57I like to put it in desserts.
0:18:59 > 0:19:01Look at that.
0:19:02 > 0:19:06And there you have it - blancmange in the shape of a rabbit.
0:19:10 > 0:19:13Those raspberries are just delicious.
0:19:13 > 0:19:16It takes blancmange to a different level.
0:19:16 > 0:19:22It is very kitsch, it is 1970s, but I'm a 1970s kid.
0:19:22 > 0:19:26And for me, nothing brings back childhood memories quite like
0:19:26 > 0:19:29the sweet, wobbly desserts my granny used to make.
0:19:29 > 0:19:32But these days, I'm just as happy
0:19:32 > 0:19:37to sit down to a big plate of steak and chips when I get home.
0:19:37 > 0:19:41'Today I'm cooking just that for arguably the greatest
0:19:41 > 0:19:46'all-round racing driver ever. Sir Stirling Moss OBE.
0:19:46 > 0:19:50'In his heyday, he won 16 F1 Grand Prix.
0:19:52 > 0:19:56'A near-fatal accident at Goodwood in 1962 ended his career,
0:19:56 > 0:19:59'but it hasn't dented his sense of humour.'
0:19:59 > 0:20:02This is the steering wheel. Not meant to be that shape.
0:20:02 > 0:20:06- This is...- When is this from then?
0:20:06 > 0:20:09It's from Goodwood, my crash, the last crash I had.
0:20:09 > 0:20:13- What hit that bit down here? - My head.- I bet you that hurt.
0:20:13 > 0:20:15I wasn't there at the time!
0:20:16 > 0:20:18Will we have steak and chips?
0:20:18 > 0:20:22'Ordinary steak and chips won't do for one of my all-time heroes
0:20:22 > 0:20:26'so I'm making a delicious cote de boeuf bearnaise.
0:20:26 > 0:20:29'Here's hoping Sir Stirling is impressed.'
0:20:29 > 0:20:33Now somebody told me one of your favourite things was steak and chips when you were out and about.
0:20:33 > 0:20:38- Yes.- Because you travelled all over the place, didn't you, when you were racing?- Yes.
0:20:38 > 0:20:41- America, all over the place.- Yeah. Literally.
0:20:41 > 0:20:42Steak and chips, wonderful.
0:20:42 > 0:20:47- I've got here for you your favourite, I believe.- Oh, beautiful.
0:20:47 > 0:20:50- Look at that.- A rib or cote de boeuf.- Yes. Beautiful.
0:20:50 > 0:20:52You're not going to cover it in garlic, are you?
0:20:52 > 0:20:54No, I'm not, cos you don't like garlic, do you?
0:20:54 > 0:20:56Garlic is where you cover up a mess,
0:20:56 > 0:20:58- as far as I'm concerned. I don't like garlic.- All right.
0:20:58 > 0:21:01There's no garlic, all right? So what we're going to do,
0:21:01 > 0:21:03we're going to take our steak and put it on our tray.
0:21:03 > 0:21:09- Now how do you like your steak cooked?- Medium, please.- Medium.- Yes. - OK.- English medium.- English medium,
0:21:09 > 0:21:12- what does that mean?- English medium to me is normal medium.
0:21:12 > 0:21:15- French medium is less cooked than I'd like.- Right.
0:21:15 > 0:21:20- American is probably more cooked than I'd like. - So English medium?- Yes.
0:21:20 > 0:21:21I've got a big pressure here, you see.
0:21:21 > 0:21:25I thought I was going to be... This is my domain here. You're stressing me out now!
0:21:25 > 0:21:28'To avoid an American medium, I'm putting
0:21:28 > 0:21:32'it into the oven at 160 degrees centigrade for half an hour.
0:21:32 > 0:21:36'While that's cooking, I can make the bearnaise sauce to go with it.
0:21:36 > 0:21:39'Don't worry, Stirling, there's no garlic.'
0:21:39 > 0:21:43I can't believe I've got you opposite me learning how to cook.
0:21:43 > 0:21:47- I'll do you deal. If this steak turns out all right, can you teach me how to drive?- I'll have a go.
0:21:47 > 0:21:50Bearnaise is always done with butter, lots of it.
0:21:50 > 0:21:54Which would kind of ruin a current racing driver's diet, wouldn't it?
0:21:54 > 0:21:57- Yes, it would, wouldn't it? - Nowadays you have food coaches, anything else?
0:21:57 > 0:22:01- Nobody taught you that?- No. I couldn't afford all that.
0:22:01 > 0:22:03That's why at the end of a race I'd always
0:22:03 > 0:22:06go round waving at the crowd so that the organiser would think,
0:22:06 > 0:22:09"Well, he's really popular, we must have him back next year."
0:22:09 > 0:22:13- So that's the key, you just go round waving at everybody?- Exactly.
0:22:13 > 0:22:16Now what you do with the butter is what we call "clarify" it.
0:22:16 > 0:22:20- We bring it to the boil and we just leave that to simmer for about two minutes. All right.- Right.
0:22:20 > 0:22:23'I'm using 300g of butter.
0:22:23 > 0:22:27'Clarifying it means the heated milk solids will separate out
0:22:27 > 0:22:31'leaving behind a clear golden liquid that I'll use later.
0:22:31 > 0:22:36'Then I put some chopped shallots into a pan with white peppercorns and some tarragon vinegar,
0:22:36 > 0:22:40'although white wine vinegar will work just as well.'
0:22:42 > 0:22:45And we're going to throw in some tarragon now. Smell that.
0:22:47 > 0:22:51- Yeah.- It goes really well with chicken, but it goes REALLY well with steak.
0:22:51 > 0:22:55'Once tarragon leaves are added to the vinegar mixture the whole lot
0:22:55 > 0:22:57'is boiled for a couple of minutes.'
0:22:57 > 0:22:59So what was the defining moment for you, then,
0:22:59 > 0:23:03when you were growing up and said, "I'm going to be a racing driver?"
0:23:03 > 0:23:07I started just sprints and stuff when I was 17.
0:23:07 > 0:23:11Then John Heath, a chap called John Heath, ran a team
0:23:11 > 0:23:15and he said, "I'm going to race in Europe, would you like to join me?"
0:23:15 > 0:23:19But every week we'd go somewhere new. Incredible life.
0:23:19 > 0:23:24'It was definitely the kind of job I dreamed of when I was a nipper.
0:23:24 > 0:23:27'But back to real life and bearnaise sauce.
0:23:27 > 0:23:30'My next job is to whisk up two egg yolks in a bowl,
0:23:30 > 0:23:34'then skim the foam off the top of the clarified butter
0:23:34 > 0:23:37'and slowly add on to the egg yolks.
0:23:37 > 0:23:42'But be careful not to tip the milk solids from the bottom of the pan.'
0:23:42 > 0:23:46- Do you always do that by hand? You wouldn't use an electric one?- No.
0:23:46 > 0:23:50- You can see it better.- It's much more entertaining like that.
0:23:50 > 0:23:52It is much more entertaining. Thanks.
0:23:53 > 0:23:56'When the egg yolks and clarified butter have thickened just
0:23:56 > 0:24:00'stir in the vinegar reduction and add some extra chopped tarragon.'
0:24:02 > 0:24:07Now the 1950s, particularly 1955, was a famous year for you.
0:24:07 > 0:24:11- And particularly one race, the Mille Miglia.- Yeah, the Mille Miglia.- This is a thousand mile road race
0:24:11 > 0:24:15- through Italy.- Yeah.- What on earth do you eat in 1,000 miles?
0:24:15 > 0:24:19- I ate a banana.- The entire way? - Just one banana.
0:24:19 > 0:24:21Yeah. I wanted an orange, as well,
0:24:21 > 0:24:24but by the time we peeled the orange, it was black.
0:24:24 > 0:24:27- This was Jenkinson?- Yes. - Who was your co-driver?
0:24:27 > 0:24:29Who was three-times world champion in the sidecar.
0:24:29 > 0:24:32I take it that was the brake dust and everything else off the road?
0:24:32 > 0:24:34Yes, the inboard brakes.
0:24:34 > 0:24:37I wasn't going to eat that so I threw that out and all
0:24:37 > 0:24:39he had left then was a banana.
0:24:39 > 0:24:43'Thankfully, there's more than a banana on the menu today.
0:24:43 > 0:24:46'And as far as I'm concerned, nothing goes better with steak
0:24:46 > 0:24:48'than crispy chips.'
0:24:48 > 0:24:53I presume you like medium size chips, not skinny ones.
0:24:53 > 0:24:55Yeah, no, whichever way.
0:24:55 > 0:24:57- A chip is a chip.- A chip is a chip.
0:24:57 > 0:25:00I'm more stressing about the beef in there. You've got me worried about this beef.
0:25:03 > 0:25:05'For me, the secret of good chips is to cook them
0:25:05 > 0:25:08'in a mixture of beef dripping and vegetable oil.
0:25:09 > 0:25:12'To make them extra crispy, I blanch them first.'
0:25:14 > 0:25:17- Blanching means to cook without colour.- Ah.
0:25:17 > 0:25:22Basically the oil is quite low. It's about 140 degrees centigrade.
0:25:23 > 0:25:27'The chips will need to be blanched for about four to five minutes.
0:25:27 > 0:25:32'Then I take them out and turn the heat up to 190 degrees Celsius.
0:25:32 > 0:25:35'While the fat is warming up I can check the steak.'
0:25:35 > 0:25:38That's about medium. It's not far off.
0:25:38 > 0:25:41We'll just leave that in the oven for about another five minutes.
0:25:41 > 0:25:43So that's going to go in there.
0:25:43 > 0:25:47And then all we've got to do now is just finish off our chips.
0:25:47 > 0:25:50'These just take three to four minutes to crisp up nicely in hot oil.
0:25:51 > 0:25:56'Then it's time to seal the steak in a generous amount of butter.'
0:25:59 > 0:26:03Now at this moment in time we can start to season this with some salt...
0:26:03 > 0:26:08- Right.- ..black pepper.- You're not cooking it actually for very long, are you?
0:26:08 > 0:26:12No, literally in, nice bit of colour on it, and out.
0:26:12 > 0:26:17- And that's sufficiently cooked now, is it?- Well, hopefully it is.
0:26:17 > 0:26:20I do feel under pressure, mind,
0:26:20 > 0:26:24whether it's an English medium or an American medium, whatever you
0:26:24 > 0:26:27decide to call it. A bit of watercress to go with it.
0:26:27 > 0:26:29That's just decoration, though, isn't it?
0:26:29 > 0:26:31- The watercress?- Just decoration.
0:26:31 > 0:26:35- You can eat it if you want.- Yeah. - Do you want it on there or not? - No, no, no. I don't mind.
0:26:35 > 0:26:39I would push it to the side. Make more room for the meat.
0:26:42 > 0:26:46- And then we'll slice this, shall we, see what it's like.- Fingers crossed.
0:26:46 > 0:26:47Fingers crossed.
0:26:50 > 0:26:55- Beautiful.- Yes. You see.- Beautiful, yes. Am I going to get to eat a bit of that?
0:26:55 > 0:26:58- Yeah, it's coming. It's coming, it's coming, it's coming.- I'm not hurrying...
0:26:58 > 0:27:01- It's coming, it's coming.- ..just making sure you've got enough.
0:27:01 > 0:27:04'All that's left to do now is serve up the bearnaise sauce
0:27:04 > 0:27:06'and pile up the chips on the side.'
0:27:08 > 0:27:12- There you go. It's not really a plate, it's a board of food.- Yes. Fit for a king.
0:27:12 > 0:27:14Fit for a king, I reckon fit for a legend.
0:27:14 > 0:27:17Legend is often overused in this world
0:27:17 > 0:27:20- but they don't get any bigger than you, do they, really?- Well, thank you very much.
0:27:20 > 0:27:23- They don't get any bigger than this steak and chips.- No.
0:27:23 > 0:27:27- Thank you.- I'll cut you a piece of steak so you can have a taste of this.
0:27:27 > 0:27:29It looks lovely.
0:27:33 > 0:27:35Mm.
0:27:37 > 0:27:41- Super.- Nice, though, isn't it? - Mm. Beautiful bearnaise.
0:27:42 > 0:27:43'Sir Stirling's right.
0:27:43 > 0:27:47'Who needs garlic and watercress when you have got delicious steak
0:27:47 > 0:27:49'and chips in front of you?
0:27:49 > 0:27:52'It just goes to show that nothing beats simply prepared dishes
0:27:52 > 0:27:56'that are jam-packed with hearty old-fashioned flavours.
0:27:56 > 0:27:58'How's that for a taste of home?
0:28:01 > 0:28:06'You can find all the recipes for the series at...'
0:28:08 > 0:28:10- Happy with that?- Mm. - It's not bad, is it?- No.
0:28:10 > 0:28:14If ever you're in town and you want to cook some, let me know. You can borrow my kitchen.
0:28:14 > 0:28:17- Oh, right! I'll come round to your house and cook for you! - Yeah.- All right. OK.