0:00:02 > 0:00:06'The heart of my home is the kitchen.
0:00:06 > 0:00:09'And it's here that I love to cook delicious meals
0:00:09 > 0:00:12'for my nearest and dearest.'
0:00:12 > 0:00:14LAUGHTER ALL: Cheers!
0:00:16 > 0:00:20'There's no better way to celebrate everything good in life
0:00:20 > 0:00:24'than sharing some great food
0:00:24 > 0:00:26'with the people you love.
0:00:26 > 0:00:32'These are the dishes I cook when I want to bring people together.'
0:00:32 > 0:00:34These are my Home Comforts.
0:00:44 > 0:00:46'There's something magical about the British summertime.
0:00:46 > 0:00:49'And when the sun is shining, there's nowhere else I'd rather be
0:00:49 > 0:00:52'than here, in my little corner of Hampshire.'
0:00:54 > 0:00:56For me, the ideal way to make use of those hot summer days
0:00:56 > 0:00:59is to combine it with some great grub.
0:01:01 > 0:01:04'This time of year is all about eating outdoors.
0:01:04 > 0:01:07'So I'll be going rustic in the garden.'
0:01:08 > 0:01:11Don't worry about the pips, we call that fibre where I was brought up.
0:01:11 > 0:01:16'I'll be following a family tradition. Well, almost.'
0:01:16 > 0:01:18My poor granny and auntie
0:01:18 > 0:01:24had to prepare 30 tonne of strawberries. That's a lorry-load.
0:01:24 > 0:01:27'And my good mate Pierre Koffmann does his best
0:01:27 > 0:01:29'to restart the Hundred Years' War.'
0:01:29 > 0:01:32Never use English mustard.
0:01:32 > 0:01:33What do you mean, it's bad?!
0:01:33 > 0:01:35It kills the food.
0:01:37 > 0:01:41But because nothing says "summer" quite like a barbecue,
0:01:41 > 0:01:43I'm starting off by firing up mine.
0:01:45 > 0:01:49And I'm using it to make my veal escalopes with salsa verde.
0:01:51 > 0:01:54Now it's often a type of meat that you wouldn't necessarily choose,
0:01:54 > 0:01:57but one that works brilliantly over the hot coals.
0:01:57 > 0:01:59And I've got a cushion of veal here.
0:01:59 > 0:02:01Now you can use the cushion or a loin of veal.
0:02:01 > 0:02:04Anything that's nice and tender, that's what you want.
0:02:04 > 0:02:08Start off by cutting the veal into slices.
0:02:08 > 0:02:11Then put the meat between two sheets of clingfilm.
0:02:11 > 0:02:15Now what you want for this is a piece of meat that's nice and lean,
0:02:15 > 0:02:18because the minute you then put that on the barbecue,
0:02:18 > 0:02:22that fat then just melts straight onto the coals and creates smoke,
0:02:22 > 0:02:26which then usually, on a British barbecue, catches fire.
0:02:26 > 0:02:28That's why it's important
0:02:28 > 0:02:31whenever you're doing barbecues is to get the best-quality meat
0:02:31 > 0:02:35you can find, particularly with sausages and burgers.
0:02:36 > 0:02:38Next, bat the veal out into escalopes.
0:02:46 > 0:02:47Now not only will this tenderise it,
0:02:47 > 0:02:50but it'll mean it'll cook very, very quickly.
0:02:55 > 0:02:57Now bat it out nice and thin.
0:02:59 > 0:03:01They could be barbecued like this,
0:03:01 > 0:03:04but to turn them into something really special,
0:03:04 > 0:03:07I'm going to create a quick and simple marinade.
0:03:07 > 0:03:10Put the zest and juice of a lemon into a bowl, then add mint,
0:03:10 > 0:03:16parsley, dill, some chervil and my favourite, tarragon.
0:03:16 > 0:03:17I love this stuff.
0:03:17 > 0:03:20So often we just stick this with chicken,
0:03:20 > 0:03:22but it's so good with meats.
0:03:23 > 0:03:26A nice glug of extra virgin olive oil.
0:03:27 > 0:03:31And then some garlic. Literally just chop through, straight in.
0:03:33 > 0:03:35Now, toss the escalopes in the marinade
0:03:35 > 0:03:37until they're thoroughly coated.
0:03:40 > 0:03:42I call this a quick marinade.
0:03:42 > 0:03:44You've got lemon in there as well,
0:03:44 > 0:03:47and you don't want this acid from the lemon to actually cure the meat
0:03:47 > 0:03:50as well, so it only wants to sit in there for about five to ten minutes.
0:03:50 > 0:03:53This gives me enough time to make the salsa verde,
0:03:53 > 0:03:57which I do by chopping up some shallots and garlic,
0:03:57 > 0:03:59along with parsley, mint and dill.
0:04:02 > 0:04:05I've got some basil in a pot as well.
0:04:08 > 0:04:10Just fresh basil, like this.
0:04:11 > 0:04:14And then what I love - it's purely an option, it's entirely up to you -
0:04:14 > 0:04:18some anchovies, but you've got to get them in really good-quality oil.
0:04:19 > 0:04:21Then loosely bind everything together
0:04:21 > 0:04:23with some French mustard and capers.
0:04:26 > 0:04:30The whole lot just gets chopped together.
0:04:30 > 0:04:31Some salt.
0:04:32 > 0:04:35Freshly ground black pepper.
0:04:35 > 0:04:38'While I'm at it I can season the veal as well.'
0:04:40 > 0:04:42I always season it after it's been in the marinade,
0:04:42 > 0:04:45because that salt, like the lemon juice,
0:04:45 > 0:04:46will cure it as well.
0:04:50 > 0:04:54And then we can just put this straight on the barbecue.
0:04:57 > 0:05:00Flames this high - perfect.
0:05:00 > 0:05:02Flames that high - no good.
0:05:04 > 0:05:07While that's cooking, I'm going to wilt some home-grown spinach,
0:05:07 > 0:05:09with a bit of olive oil.
0:05:13 > 0:05:15The veal, you treat it like steak.
0:05:15 > 0:05:18You certainly don't want to overcook it,
0:05:18 > 0:05:20particularly a nice piece of veal like this.
0:05:20 > 0:05:22You want it to keep nice and moist.
0:05:24 > 0:05:27It will only take two to three minutes on each side to cook,
0:05:27 > 0:05:30by which time the spinach will be ready as well.
0:05:32 > 0:05:34I love food like this.
0:05:34 > 0:05:38It really is seasonal to the T, really.
0:05:38 > 0:05:41It's everything that you want on just one plate.
0:05:41 > 0:05:43Just the salsa verde to finish off now.
0:05:43 > 0:05:47Create a little well in the middle, and pour in some olive oil.
0:05:50 > 0:05:54Grab a spoon, mix it all in.
0:05:54 > 0:05:56It'll take a little bit more, actually.
0:05:58 > 0:06:00Just sprinkle this over the top.
0:06:01 > 0:06:04Finally, some nice chunks of lemon.
0:06:04 > 0:06:07Don't worry about the pips, we call that fibre where I was brought up.
0:06:07 > 0:06:11But just let everybody dive in, squeeze the lemon over the top
0:06:11 > 0:06:12and fill your boots.
0:06:15 > 0:06:18You see, this makes such a nice change from chicken or beef,
0:06:18 > 0:06:20particularly when you're outside...
0:06:22 > 0:06:23..and the barbecue's out.
0:06:25 > 0:06:26Mm!
0:06:26 > 0:06:28And it's not burnt, for a change.
0:06:30 > 0:06:34A barbecue on a hot, sunny day is pretty much my idea of food heaven.
0:06:34 > 0:06:36That is until it's all run out
0:06:36 > 0:06:37and I'm on the hunt for dessert.
0:06:39 > 0:06:44Then only one thing will do - strawberries.
0:06:44 > 0:06:46British strawberries.
0:06:47 > 0:06:50The Cheddar Valley in Somerset has been producing these fabulous
0:06:50 > 0:06:53summer fruits for over 100 years.
0:06:55 > 0:06:57For local father and son Andrew and Chris Seager,
0:06:57 > 0:06:59it's a lifetime labour of love.
0:07:06 > 0:07:09We're here growing strawberries in our 12 polytunnels.
0:07:09 > 0:07:13That keeps the rain off the fruit when it's red and ripe like this.
0:07:15 > 0:07:18In the olden days, the season was just six weeks long.
0:07:18 > 0:07:22Now we've prolonged that to about 20 weeks.
0:07:22 > 0:07:24This variety will go on till late November.
0:07:26 > 0:07:29The valley's climate is perfect for growing sweet
0:07:29 > 0:07:30and juicy strawberries,
0:07:30 > 0:07:33but the Seagers have two other great advantages
0:07:33 > 0:07:36when it comes to cultivating flavour.
0:07:37 > 0:07:41Mineral-rich water from boreholes on their farm,
0:07:41 > 0:07:43and generations' worth of experience.
0:07:45 > 0:07:49My grandparents were in strawberries back in the '40s.
0:07:49 > 0:07:52When my grandad left the war, he come out and started the farm,
0:07:52 > 0:07:54with my gran.
0:07:54 > 0:07:58The Cheddar Valley was very famous for its strawberries
0:07:58 > 0:08:00in the...after the war.
0:08:00 > 0:08:06My father grew them as a part-time job, which many growers did.
0:08:07 > 0:08:11I sort of took on from him and we were growing them
0:08:11 > 0:08:16under glass cloches and polythene small tunnels.
0:08:16 > 0:08:18In its strawberry-producing heyday,
0:08:18 > 0:08:22the valley was home to around 250 growers.
0:08:22 > 0:08:24There were extra-special efforts
0:08:24 > 0:08:26to transport their fruits to the rest of the UK.
0:08:31 > 0:08:33There was a train - it was called the Strawberry Line,
0:08:33 > 0:08:36and it would travel through the bottom of the village, through
0:08:36 > 0:08:39some of the fields and we could put strawberries on the line,
0:08:39 > 0:08:42and they would send them anywhere in the country.
0:08:44 > 0:08:48The whole community was making a living from the strawberries.
0:08:48 > 0:08:50It was a different life.
0:08:50 > 0:08:53The Strawberry Line operated for nearly a century,
0:08:53 > 0:08:57but its closure in 1963 signalled the end of an era.
0:09:00 > 0:09:02The train stopped, the market got competitive
0:09:02 > 0:09:06and imports were coming in and there's only, what,
0:09:06 > 0:09:09three or four of us left here now in the Cheddar Valley.
0:09:09 > 0:09:12The Strawberry Line may be a thing of the past...
0:09:14 > 0:09:17..but there's no sign of local demand hitting the buffers.
0:09:18 > 0:09:23The Seager family continue to sell their fruit outside their farm,
0:09:23 > 0:09:26just as they have since the 1940s.
0:09:26 > 0:09:2835 years ago they built a shop here,
0:09:28 > 0:09:32and today overheated motorists are still stopping off
0:09:32 > 0:09:34to pick up a punnet or two.
0:09:34 > 0:09:37We sell quite a few of these when the sun shines,
0:09:37 > 0:09:39when it's nice and warm.
0:09:39 > 0:09:42People like a nice, round, red, ripe strawberry.
0:09:42 > 0:09:46But the shop's most demanding customer is much closer to home.
0:09:48 > 0:09:52My boy, who is three, will eat probably one of these a day.
0:09:52 > 0:09:56Like we all do on the farm.
0:09:56 > 0:09:58We enjoy our strawberries here.
0:09:59 > 0:10:02They also respect their roots, which is why Andrew and Chris
0:10:02 > 0:10:06are keen to carry on with this great family farming tradition.
0:10:09 > 0:10:12I feel proud about the fact that my grandad was here before me,
0:10:12 > 0:10:15stood on these fields doing what we're doing now.
0:10:15 > 0:10:17Thank you.
0:10:19 > 0:10:23I took it over from my father, so, Christopher's taking it over from me
0:10:23 > 0:10:28and he's got a son coming on, so who knows, maybe he'll take it on.
0:10:28 > 0:10:30Yeah!
0:10:34 > 0:10:36For most people,
0:10:36 > 0:10:39British strawberries signal the start of summer.
0:10:40 > 0:10:42Today, I'm using some from my own garden
0:10:42 > 0:10:45to make one of my favourite desserts.
0:10:47 > 0:10:50I'm going to go back to my childhood, really, for this one
0:10:50 > 0:10:54and do peaches, ice cream with strawberries and jelly,
0:10:54 > 0:10:56but kind of like a grown-up version.
0:10:56 > 0:11:00But I'm going to use this amazing elderflower presse to make
0:11:00 > 0:11:03this wonderful little jelly - it's really simple to make.
0:11:04 > 0:11:09Start by putting 100ml of the fizzy presse into a pan.
0:11:09 > 0:11:12Then add a tablespoon of caster sugar.
0:11:15 > 0:11:18I'm not adding too much of the presse.
0:11:18 > 0:11:21Because we've got the bubbles in there, I don't want to lose
0:11:21 > 0:11:23that sort of fizz, that zing you get in this jelly.
0:11:23 > 0:11:27So that's why I'm only going to put a small amount in at this stage.
0:11:27 > 0:11:31And while it's heating up, I can prepare the gelatine.
0:11:31 > 0:11:34Now, for me, making your own jelly is really great,
0:11:34 > 0:11:37but you've got to be careful with the amount of gelatine that you use.
0:11:37 > 0:11:40Too much, you can throw it off the wall and it's horrible.
0:11:40 > 0:11:43Too little, and you end up eating it with a straw.
0:11:43 > 0:11:46So you've got to get the quantities absolutely bang on,
0:11:46 > 0:11:48and for this I'm just going to use five leaves
0:11:48 > 0:11:50of this sort of smaller leaf of gelatine.
0:11:50 > 0:11:55So we soak that in cold water, and make sure the water is cold.
0:11:57 > 0:11:59When the gelatine goes soft,
0:11:59 > 0:12:02add it to the pan and then stir it until it all disappears.
0:12:07 > 0:12:10Now the good tip with this is to use a spoon,
0:12:10 > 0:12:13and just mix the gelatine really carefully.
0:12:13 > 0:12:15Now if I whisk this up too much,
0:12:15 > 0:12:17you're going to get loads and loads of bubbles in there.
0:12:17 > 0:12:20You can't tell whether the gelatine's mixed in enough.
0:12:23 > 0:12:26When it's completely dissolved,
0:12:26 > 0:12:29add another 350ml of elderflower presse to the mixture.
0:12:29 > 0:12:32It has to be exact,
0:12:32 > 0:12:35otherwise the jelly won't be the right consistency.
0:12:36 > 0:12:39Then, you need to stick your head in the fridge
0:12:39 > 0:12:41to avoid spilling the jelly,
0:12:41 > 0:12:44as you gently transfer it into a shallow plate,
0:12:44 > 0:12:47being careful not to lose too much fizz.
0:12:49 > 0:12:51You get these lovely bubbles
0:12:51 > 0:12:54appearing in the jelly, which is exactly what we want,
0:12:54 > 0:12:57and that's all that elderflower presse
0:12:57 > 0:13:00that's coming out in this jelly.
0:13:00 > 0:13:02Now you can glam this up a little bit, you could put
0:13:02 > 0:13:05a bit of vodka or maybe a bit of gin in there, which is really nice.
0:13:05 > 0:13:08Obviously keep that jelly away from the kids.
0:13:08 > 0:13:11'Which, of course, means more for the adults.
0:13:11 > 0:13:14'Now in my house, you can't have jelly without ice cream,
0:13:14 > 0:13:17'and this is my foolproof way to whip some up.
0:13:19 > 0:13:24'Start by cutting the tops off some bang-in-season British strawberries.
0:13:24 > 0:13:27'Doing this always reminds me of the Martin family's
0:13:27 > 0:13:30'distant connections with royalty.'
0:13:32 > 0:13:34Now before my family were pig farmers, they were actually
0:13:34 > 0:13:39publicans and landlords, and at one particular time the Queen visited -
0:13:39 > 0:13:45not to the pub, obviously, but for a jubilee, and visited up in York.
0:13:45 > 0:13:49And how on earth my family decided to do the catering for it -
0:13:49 > 0:13:54and 3,000 people for a sit-down meal - I dread to think,
0:13:54 > 0:13:56when the pub only sat about 60 people.
0:13:56 > 0:13:59But they did, and they ordered strawberries and cream for dessert,
0:13:59 > 0:14:05and my poor granny and auntie were put on dessert duty
0:14:05 > 0:14:09and they had to prepare a lorry-load of strawberries,
0:14:09 > 0:14:12and hoping that the Queen would eat them.
0:14:12 > 0:14:14She ate one.
0:14:14 > 0:14:16Now I'm sure each one of them
0:14:16 > 0:14:19argued as to who prepared the one that the Queen ate
0:14:19 > 0:14:24but it's a story that went through our family for years and years and years.
0:14:24 > 0:14:27When you've prepared all the strawberries,
0:14:27 > 0:14:30put them into a bag and chuck them into the freezer.
0:14:30 > 0:14:34And I've got some in here that I did last night,
0:14:34 > 0:14:35so they're rock-solid frozen.
0:14:35 > 0:14:38Now to just add to the flavour of this, I'm just going to use
0:14:38 > 0:14:40some vanilla pod.
0:14:41 > 0:14:46Just a tiny little bit of vanilla in your machine.
0:14:46 > 0:14:47It doesn't want too much.
0:14:48 > 0:14:51And then throw in the strawberries.
0:14:53 > 0:14:57Next comes some really thick double cream.
0:14:57 > 0:14:59So you just put a little bit in first.
0:14:59 > 0:15:00Now, put the lid on...
0:15:02 > 0:15:04And this is where you need to keep the hand on the machine.
0:15:04 > 0:15:07It needs to blitz for about 30 seconds.
0:15:09 > 0:15:11The cream freezes
0:15:11 > 0:15:14as it comes into contact with the cut-up frozen strawberries.
0:15:14 > 0:15:17The first dollops will solidify very quickly.
0:15:20 > 0:15:23And at this point, add a touch more cream.
0:15:25 > 0:15:28In fact, let's put the whole pot in.
0:15:29 > 0:15:31Now it's got to be said,
0:15:31 > 0:15:35this is almost the summer right here - strawberries and cream.
0:15:35 > 0:15:36What more do you want?
0:15:39 > 0:15:40Lid on, and blitz it again.
0:15:41 > 0:15:43There's no need to put any sugar in here,
0:15:43 > 0:15:46cos the strawberries are lovely and sweet.
0:15:46 > 0:15:47So you just keep mixing it.
0:15:47 > 0:15:50As you can see, it just grabs hold of it.
0:15:51 > 0:15:53Everything just churns into an ice cream.
0:15:55 > 0:15:58It looks pretty good to me.
0:15:58 > 0:16:01You've now got your own ice cream.
0:16:06 > 0:16:07Perfect.
0:16:09 > 0:16:11With the ice cream ready and the elderflower jelly set,
0:16:11 > 0:16:13I can now put everything together.
0:16:15 > 0:16:19I'm serving mine with some finely diced peaches...
0:16:19 > 0:16:21and a few strawberries, cut in half.
0:16:25 > 0:16:30And then finally, of course, you've got this amazing ice cream.
0:16:32 > 0:16:34I'm doing what chefs call a little quenelle.
0:16:36 > 0:16:38But you could just do a dollop.
0:16:39 > 0:16:41And the problem is with this ice cream, though,
0:16:41 > 0:16:44once you've made it, you've got to eat it,
0:16:44 > 0:16:47because this doesn't freeze well, the second time round.
0:16:49 > 0:16:51But when it tastes this good...
0:16:52 > 0:16:54Nothing wrong with that.
0:16:55 > 0:16:57Then one last garnish - Greek basil.
0:16:59 > 0:17:00It's lovely and sweet.
0:17:01 > 0:17:05And in a dessert like this, it kind of works.
0:17:07 > 0:17:09So there you have it -
0:17:09 > 0:17:12you've got fresh peaches, you've got this lovely elderflower jelly,
0:17:12 > 0:17:17some delicious strawberry ice cream, and the whole lot served together.
0:17:17 > 0:17:20Everything that's great about the summer, on one plate.
0:17:23 > 0:17:26I loved having jelly and ice cream as a boy,
0:17:26 > 0:17:30but this grown-up version is definitely a favourite dessert of mine now.
0:17:32 > 0:17:35Some of my greatest childhood memories are of summer days
0:17:35 > 0:17:37at the seaside.
0:17:37 > 0:17:39Fish and chips were always on the menu
0:17:39 > 0:17:43and covering it with tomato ketchup was the best bit.
0:17:45 > 0:17:47But now Graham Ainslie from Hastings
0:17:47 > 0:17:51has come up with a zesty alternative to the nation's favourite chip dip.
0:17:51 > 0:17:57Inspiration came when he moved here from London with his young family.
0:17:58 > 0:18:01For us, we were looking to have a bit more space,
0:18:01 > 0:18:03looking for a traditional town, I guess,
0:18:03 > 0:18:06that could provide us with a future home.
0:18:06 > 0:18:08And, I mean, it sounds, perhaps, a bit trite,
0:18:08 > 0:18:10but as soon as I stepped off the train,
0:18:10 > 0:18:12I had a very strong feeling that this would be
0:18:12 > 0:18:16the town we'd bring the boys up in and not look back.
0:18:17 > 0:18:21The family enjoy coastal life with plenty of fresh seafood to eat,
0:18:21 > 0:18:23and these fishy flavours got them thinking
0:18:23 > 0:18:25about how they could be enhanced.
0:18:27 > 0:18:29I'd been experimenting with various sauces for a number of years
0:18:29 > 0:18:31when the kids were quite small.
0:18:31 > 0:18:36I was sat with Truman, my son, and we were having fish and chips.
0:18:36 > 0:18:39I asked my dad if he wanted ketchup. He said, "No,
0:18:39 > 0:18:41"I kind of fancy some lemon ketchup."
0:18:41 > 0:18:44Then, the next day, we tried to make it.
0:18:46 > 0:18:51This concoction was an instant hit with the kids and his wife Jo.
0:18:51 > 0:18:53The flavour is a savoury flavour.
0:18:53 > 0:18:55Whenever I taste it,
0:18:55 > 0:18:57just the freshness of the lemons that comes out,
0:18:57 > 0:19:03it just feels very wholesome because it feels so fresh and zingy.
0:19:03 > 0:19:04Their business has been growing
0:19:04 > 0:19:08and more orders mean more pots on the go in the family kitchen,
0:19:08 > 0:19:12which is where Graham creates his secret recipe.
0:19:12 > 0:19:14This will be a batch of lemon ketchup.
0:19:14 > 0:19:17There are some chunky general ingredients -
0:19:17 > 0:19:19lemon, ginger...
0:19:19 > 0:19:21the shallots, the lemon zest
0:19:21 > 0:19:23and then the sort of background flavours,
0:19:23 > 0:19:25which come in the form of spices.
0:19:25 > 0:19:28But you've got warm, peppery flavours
0:19:28 > 0:19:30and you've got a secret ingredient,
0:19:30 > 0:19:33which adds a lovely sort of zing
0:19:33 > 0:19:35that complements the lemon really well.
0:19:37 > 0:19:41When we add the spices, the whole thing starts to take character
0:19:41 > 0:19:44and you do smell the smell that I'm familiar with
0:19:44 > 0:19:47and I think the people of Hastings are slowly becoming familiar with,
0:19:47 > 0:19:50which is the smell of the lemon ketchup.
0:19:54 > 0:19:56Having escaped the rat race,
0:19:56 > 0:19:58Graham was determined his new venture
0:19:58 > 0:20:01wouldn't drag the family back to the pressures of city life.
0:20:04 > 0:20:07I love making it, it's certainly therapeutic.
0:20:07 > 0:20:09I think one of the goals, or the rules,
0:20:09 > 0:20:11that I had from the start, really,
0:20:11 > 0:20:14was that it should never cause anybody any real stress
0:20:14 > 0:20:17or there shouldn't be a moody day around the ketchup.
0:20:19 > 0:20:22When Graham launched his sauce on the people,
0:20:22 > 0:20:23he needed a name,
0:20:23 > 0:20:26so he chose that of his adopted home town - Hastings.
0:20:29 > 0:20:34It was interesting to see how the town would buy into it or not,
0:20:34 > 0:20:36but it's given us an ability to interact
0:20:36 > 0:20:38with the town in a fun way, you know,
0:20:38 > 0:20:41both for me - myself - Jo and the boys.
0:20:41 > 0:20:44And it seems the locals have embraced it with open arms.
0:20:44 > 0:20:47Graham is now supplying a range of delis,
0:20:47 > 0:20:51fishmongers and restaurants, all around Hastings.
0:20:51 > 0:20:53- Andy.- How are you doing, all right? - Yeah, good. Yourself?
0:20:53 > 0:20:55Yeah, good, thanks, mate.
0:20:55 > 0:20:56It's great. We use it in our salads here,
0:20:56 > 0:20:58so we use it for salads, we use it on chicken
0:20:58 > 0:21:00and just as a general dipping sauce as well.
0:21:00 > 0:21:03It's like a bottle of sunshine, it's beautiful.
0:21:03 > 0:21:05Sometimes we fry up a bit of fish here in the shop,
0:21:05 > 0:21:08and we'll put a dollop of Hastings Ketchup on the side
0:21:08 > 0:21:09and it's lovely.
0:21:10 > 0:21:13If you count the lemons in the sauce as one of your five a day,
0:21:13 > 0:21:16maybe it'll even help to get kids
0:21:16 > 0:21:18eating the other four.
0:21:19 > 0:21:21I eat it with, like, vegetables,
0:21:21 > 0:21:23because I don't really like broccoli,
0:21:23 > 0:21:24so I'd eat it with that.
0:21:24 > 0:21:27It's really quite nice with that.
0:21:27 > 0:21:29I'm not a big fan of ketchup,
0:21:29 > 0:21:34so it's good for there to be another ketchup that I can actually have.
0:21:34 > 0:21:39But Graham isn't content to keep his sauce hidden away in Hastings.
0:21:39 > 0:21:42I am ambitious for it.
0:21:42 > 0:21:45It's exciting to think that the name Hastings is on there,
0:21:45 > 0:21:47and that's a positive reflection on the town,
0:21:47 > 0:21:50and that people will come to see Hastings in the way that I do,
0:21:50 > 0:21:52as a fantastic place to live,
0:21:52 > 0:21:55and come and visit and just generally enjoy.
0:21:59 > 0:22:01Long summer days are for sharing
0:22:01 > 0:22:04as well as cooking, so today I've invited
0:22:04 > 0:22:08my Michelin-starred mate Pierre Koffmann around,
0:22:08 > 0:22:09to help me with the culinary duties.
0:22:09 > 0:22:12- Ah! How are you doing, buddy? - How are you, how are you doing?
0:22:12 > 0:22:14We're going to rustle up a dish that reminds me of summer,
0:22:14 > 0:22:17no matter what time of year I make it.
0:22:17 > 0:22:21Luckily it's one of Pierre's all-time favourites.
0:22:21 > 0:22:24- So, I know you love roast chicken. - Yes.
0:22:24 > 0:22:26With my grandmother at the farm, you know,
0:22:26 > 0:22:29every Sunday there was two chicken on a "spitzer",
0:22:29 > 0:22:33and that was my grandfather's job, he was to sit next to the fire
0:22:33 > 0:22:36sweating like a - like a pig, if you want -
0:22:36 > 0:22:37turning, turning the machine.
0:22:37 > 0:22:40But we weren't allowed to touch the chicken.
0:22:40 > 0:22:42My grandmother would cut a piece of the string
0:22:42 > 0:22:44so you'd put it in your mouth and chew it for 15 minutes.
0:22:44 > 0:22:47It was full of juice and salt and...
0:22:47 > 0:22:50- Yes.- It was, it was fun, it was very nice. Good memories.
0:22:53 > 0:22:55Well, before I get some string for Pierre to chew on,
0:22:55 > 0:22:58we're going to make a marinade for the poussin.
0:22:58 > 0:23:00Chop up some lemon grass and coriander,
0:23:00 > 0:23:03then some garlic, red chillies and ginger.
0:23:04 > 0:23:08Cooking side by side with Pierre feels natural now,
0:23:08 > 0:23:10but as a shy, spotty teenager,
0:23:10 > 0:23:12I desperately wanted to work for him.
0:23:15 > 0:23:17I remember coming to London, and I...
0:23:17 > 0:23:19- Seriously, I've got old cookbooks of yours.- Yeah.
0:23:19 > 0:23:22I remember thinking, "Right, where do I go and work in London?"
0:23:22 > 0:23:24I remember thinking, "Well, it's no good writing to you
0:23:24 > 0:23:26"and asking for a job."
0:23:26 > 0:23:28The best way to do that is to knock on the door.
0:23:28 > 0:23:30It's always better to show your face, you know?
0:23:30 > 0:23:32I remember knocking on the door with my knife kit.
0:23:32 > 0:23:33I couldn't afford any knife kit.
0:23:33 > 0:23:35It was a tea towel rolled with three knives,
0:23:35 > 0:23:37and I just put it under my...
0:23:37 > 0:23:39- You'd get arrested walking round London like that now.- Yeah, yeah.
0:23:39 > 0:23:42I remember just knocking on the door and you walking through the restaurant.
0:23:42 > 0:23:44- I remember legging it.- Yeah.
0:23:44 > 0:23:46That's the one regret I have in my career.
0:23:48 > 0:23:51Anyway, before I embarrass Pierre or myself any more,
0:23:51 > 0:23:54I'll finish off the marinade with the juice of two limes
0:23:54 > 0:23:56and some veg oil.
0:23:59 > 0:24:01Once I cover the poussins with this,
0:24:01 > 0:24:03they're ready to spit-roast.
0:24:05 > 0:24:08Now these have been soaking in the bath overnight.
0:24:08 > 0:24:10- That's what you have. - A broom handle. Right?
0:24:10 > 0:24:11Then what we're going to do
0:24:11 > 0:24:15is basically just going to put the chicken through the broom handle,
0:24:15 > 0:24:16- through here.- Sure.
0:24:16 > 0:24:18Get the little space there.
0:24:18 > 0:24:20Straight through there.
0:24:20 > 0:24:22That is like camping, you know, where you go to a...
0:24:22 > 0:24:25What, like camping with a broom handle?
0:24:25 > 0:24:27Or you can find a branch, you know, it would be the same.
0:24:27 > 0:24:29I'll stick this through here as well.
0:24:29 > 0:24:31I'll let you season it up.
0:24:31 > 0:24:34I'm not taking control of the seasoning on this one.
0:24:34 > 0:24:38Before roasting, secure them onto the pole with some string,
0:24:38 > 0:24:40just like Pierre's grandmother once did.
0:24:41 > 0:24:43Right. Happy with that?
0:24:43 > 0:24:45That...it looks good.
0:24:45 > 0:24:47How does that look?! Right.
0:24:47 > 0:24:48Stick it on the fire.
0:24:54 > 0:24:55When preparing any raw chicken,
0:24:55 > 0:24:58always have a good wipe down afterwards.
0:25:00 > 0:25:04Now, to go with the poussin, we're making a very simple salad.
0:25:04 > 0:25:06For the dressing start with an egg yolk
0:25:06 > 0:25:08and a good spoonful of mustard.
0:25:10 > 0:25:14Never use English mustard. I think, English mustard...
0:25:14 > 0:25:16- What's wrong with English? - ..should be banned,
0:25:16 > 0:25:19you know, it's so bad. So bad.
0:25:19 > 0:25:20What do you mean, it's bad?!
0:25:20 > 0:25:22- Yeah, it's burning, it's not, you know...- Eh?
0:25:22 > 0:25:24It kills the food.
0:25:24 > 0:25:28OK. English viewers, please direct any complaints to Pierre, not me.
0:25:29 > 0:25:33Next add walnut vinegar, some water, and season.
0:25:35 > 0:25:40The difference between good food and bad food is a pinch of salt.
0:25:40 > 0:25:43Then whisk everything together while adding 300ml of veg oil.
0:25:46 > 0:25:48Don't use olive oil, olive oil is not good.
0:25:48 > 0:25:50I don't like olive oil mixed with mustard.
0:25:50 > 0:25:53It's a strange taste.
0:25:53 > 0:25:56The salad is only a chopped-up red cabbage,
0:25:56 > 0:25:58it doesn't get any simpler than that.
0:25:58 > 0:26:00Then mix it together with the dressing
0:26:00 > 0:26:02and leave it for about 20 minutes,
0:26:02 > 0:26:05by which time the poussin will be done.
0:26:07 > 0:26:10Oh, it looks good, actually. You have done a good job.
0:26:10 > 0:26:12I'm going to regret you didn't come to work for me, you know.
0:26:12 > 0:26:14JAMES LAUGHS
0:26:16 > 0:26:19- Can you put me on pot wash? - To start, yes.
0:26:19 > 0:26:22- Oh!- And peel. Peel potatoes.
0:26:22 > 0:26:23THEY CHUCKLE
0:26:25 > 0:26:27Now, the best way to check the chicken, I always find,
0:26:27 > 0:26:30particularly on a spit like this, is just using a carving fork.
0:26:30 > 0:26:33The thickest part, which is generally in by the thigh.
0:26:33 > 0:26:36Right in. Touch your lip.
0:26:37 > 0:26:40If it burns your lip, which that's done, it's cooked.
0:26:40 > 0:26:43As always, Ralph just knows when something tasty is ready.
0:26:46 > 0:26:47- That looks pretty good, that. - Yeah.
0:26:47 > 0:26:50I can see the juice running on top of the vegetables,
0:26:50 > 0:26:52the top of the salad. It's beautiful.
0:26:55 > 0:26:57And the last one.
0:26:58 > 0:27:02Now to try Pierre's speciality - roast string.
0:27:05 > 0:27:09Chew it for the next 10-15 minutes like a...
0:27:09 > 0:27:13It was full of salt and juice and...
0:27:13 > 0:27:16You've got to remember when you were six or eight or ten,
0:27:16 > 0:27:19you know, it's a different thing now, you know.
0:27:19 > 0:27:23- You prefer, you prefer the leg, you know. It's OK, and I agree.- Yes.
0:27:23 > 0:27:26- Right. Do you want a piece? - Yes. I would love one, yes.
0:27:27 > 0:27:31British summer time, cooking on an open fire...
0:27:33 > 0:27:34..I'm sorted.
0:27:38 > 0:27:40Yes, it doesn't get much better than this -
0:27:40 > 0:27:43fantastic food with great company.
0:27:43 > 0:27:46Next time the sun shines, get out there and cook,
0:27:46 > 0:27:49and share it with friends and family.
0:27:49 > 0:27:51It's what summer is all about.
0:27:53 > 0:27:58You can find all the recipes from the entire series at:
0:28:01 > 0:28:05- MUMBLING:- Now I will eat a piece of chicken
0:28:05 > 0:28:08that has meat attached to it, so it's much better.
0:28:08 > 0:28:10- We'll put that bit in subtitles. - Yeah.