0:00:04 > 0:00:07The heart of my home is the kitchen.
0:00:08 > 0:00:12And it's here that I love to cook delicious meals
0:00:12 > 0:00:15for my nearest and dearest.
0:00:15 > 0:00:16ALL: Cheers!
0:00:18 > 0:00:23There is no better way to celebrate everything good in life...
0:00:23 > 0:00:26than sharing some great food...
0:00:26 > 0:00:28with the people you love.
0:00:29 > 0:00:34These are the dishes that I cook when I want to bring people together.
0:00:34 > 0:00:36These are my Home Comforts.
0:00:46 > 0:00:51Like most people, my greatest battle in the working week is with time.
0:00:51 > 0:00:54There just never seems to be enough of it.
0:00:54 > 0:00:56But over the years, I have learnt the secrets of
0:00:56 > 0:00:59getting great-tasting food on the table quickly.
0:00:59 > 0:01:02I'm going to show you some recipes that are guaranteed to
0:01:02 > 0:01:04make your midweek suppers a breeze.
0:01:06 > 0:01:10So, today, I'm turning up the heat on a fast tomato salad.
0:01:10 > 0:01:13People often look at me as if I'm a bit mad when I do this,
0:01:13 > 0:01:15but trust me, it works.
0:01:15 > 0:01:19And old classic gets a turbo-charged makeover.
0:01:19 > 0:01:21Now, I know what people are thinking.
0:01:21 > 0:01:23This is just cauliflower cheese. It's not finished, by a long way.
0:01:23 > 0:01:28And who says that speedy suppers can't be romantic?
0:01:28 > 0:01:29Gennaro!
0:01:29 > 0:01:31They certainly get Gennaro Contaldo in the mood.
0:01:31 > 0:01:35If you were a woman, I would marry you. Lucky me.
0:01:38 > 0:01:40But for my first dish, a much maligned vegetable
0:01:40 > 0:01:43is taking centre stage.
0:01:44 > 0:01:48So many people look at this fella - the humble cauliflower -
0:01:48 > 0:01:49and just use it as a side order.
0:01:49 > 0:01:52But, in actual fact, it's great as a main meal,
0:01:52 > 0:01:55and I'm going to show you cauliflower cheese with a difference.
0:01:55 > 0:01:58Forget overcooked, stodgy school dinner cauli-cheese -
0:01:58 > 0:02:03this is my ultra-quick crispy-crumb twist on a classic,
0:02:03 > 0:02:06topped with syrupy, sweet pancetta.
0:02:06 > 0:02:09It takes longer to say it than it does to make.
0:02:09 > 0:02:12I think the key to this is the cooking of the cauliflower.
0:02:12 > 0:02:16Straight on the stove first of all. And get this water boiling.
0:02:16 > 0:02:19The key to this also is, people cut the cauliflower too small, so if you
0:02:19 > 0:02:23keep the florets quite large, they actually cook nice
0:02:23 > 0:02:26and sort of firm, as well. They don't break up,
0:02:26 > 0:02:29and you end up with this horrible mess in the bottom of your dish.
0:02:29 > 0:02:33Pop the florets into boiling water for roughly five minutes.
0:02:33 > 0:02:36While they cook, you can start your sauce.
0:02:36 > 0:02:38And for the basic sauce, we just use some butter,
0:02:38 > 0:02:42we use plain flour and milk.
0:02:42 > 0:02:45And the best way to do this, the speedy way,
0:02:45 > 0:02:47is to add the butter straight into the pan.
0:02:47 > 0:02:4945, 50g of butter maybe,
0:02:49 > 0:02:51and we are just warming this up first of all.
0:02:51 > 0:02:54One thing you do not want to be doing is boiling this.
0:02:54 > 0:02:56Because this is where people always go wrong
0:02:56 > 0:03:00when they are making a white sauce. It always goes lumpy.
0:03:00 > 0:03:04It should be nice and light. The best way to do that...
0:03:04 > 0:03:07is to use this. And these two.
0:03:07 > 0:03:10Because you will know straightaway if you add too much flour.
0:03:10 > 0:03:12It's going to go thick and really heavy.
0:03:12 > 0:03:16'Add the flour just as the butter is melted. Whisk in as you go.'
0:03:18 > 0:03:20You see, there is no lumps at this stage.
0:03:20 > 0:03:23And then, gradually, we add our milk.
0:03:23 > 0:03:26Some people will tell you to add warm milk, some people cold milk.
0:03:26 > 0:03:31For me, I like to add it cold. You can keep a much better eye on it.
0:03:31 > 0:03:35See, the minute I add this milk, watch what happens.
0:03:35 > 0:03:38It starts to thicken.
0:03:38 > 0:03:41Gradually add the milk, little by little.
0:03:41 > 0:03:45All the time keeping your eye on that cauliflower.
0:03:45 > 0:03:49'Once you have added the last of the milk, bring it gently to the boil.
0:03:49 > 0:03:51'Now for the topping.'
0:03:51 > 0:03:53The cheese I like to use is a Cheddar cheese.
0:03:53 > 0:03:58It is entirely up to you what cheese you want to put on for the top.
0:03:58 > 0:03:59If you grate it like that,
0:03:59 > 0:04:02it actually melts into the sauce much easier.
0:04:04 > 0:04:07Add it to the pan along with a spoon of Dijon mustard
0:04:07 > 0:04:08and a pinch of salt and pepper.
0:04:10 > 0:04:11You see how quick this is.
0:04:11 > 0:04:13Cauliflower cheese is one of
0:04:13 > 0:04:15the ultimate speedy suppers in my mind, really,
0:04:15 > 0:04:20but it's made in the same time as that cauliflower takes to cook...
0:04:20 > 0:04:21you've got the sauce done.
0:04:23 > 0:04:25This is now cooked nicely. It's not dropping to bits.
0:04:25 > 0:04:29It's certainly not how my poor nana used to do cauliflower.
0:04:29 > 0:04:31It used to take about two-and-a-half hours
0:04:31 > 0:04:33to get to Sheffield from my mum's house.
0:04:33 > 0:04:37And I reckon the cauliflower went on as we left the house.
0:04:37 > 0:04:40I don't think my nana ever plunged her cauliflower
0:04:40 > 0:04:43into a bowl of ice-cold water afterwards either,
0:04:43 > 0:04:46but I do, because it stops it cooking any further.
0:04:47 > 0:04:49Now, lay the florets into a baking dish,
0:04:49 > 0:04:52pour over the sauce and top with the remaining cheese.
0:04:54 > 0:04:55I know what people are thinking.
0:04:55 > 0:04:57They are thinking, "This is just cauliflower cheese.
0:04:57 > 0:05:00"I'm stood here watching this on TV - what is he doing?"
0:05:00 > 0:05:03It's not finished by a long way - watch.
0:05:03 > 0:05:06This is going to go under the grill, underneath there,
0:05:06 > 0:05:07for about two or three minutes.
0:05:07 > 0:05:11The same time now, we are then going to make this
0:05:11 > 0:05:14on a different level, on a different planet, this will be.
0:05:14 > 0:05:16So we get this nice and hot.
0:05:16 > 0:05:19What we are going to do is grab some brioche.
0:05:19 > 0:05:22This is a bread loaf made with butter really.
0:05:23 > 0:05:25It's just the best.
0:05:25 > 0:05:29MUFFLED: And you take this and you put it in the blender.
0:05:32 > 0:05:35'Once you have blended what is left of the brioche into breadcrumbs,
0:05:35 > 0:05:38'melt some butter into a frying pan and began to toast them.'
0:05:40 > 0:05:42If you're doing anything with veg
0:05:42 > 0:05:44and you want to really bulk something out,
0:05:44 > 0:05:47make it taste on a different level, little bit of brioche
0:05:47 > 0:05:50toasted off with some butter... makes things taste fabulous.
0:05:52 > 0:05:54And now...
0:05:54 > 0:05:57comes the best bit. Cos we're not finished yet.
0:05:57 > 0:06:00That's the crumb bit, the best bit is pancetta, which is
0:06:00 > 0:06:02like a cured Italian belly pork.
0:06:02 > 0:06:07It tastes amazing, we are producing it in the UK now, it is delicious.
0:06:07 > 0:06:11If you just pan-fry this in a nonstick pan,
0:06:11 > 0:06:14and pile it up in the pan as well.
0:06:15 > 0:06:17When the pancetta is golden and crispy,
0:06:17 > 0:06:20pour some maple syrup into the saucepan.
0:06:22 > 0:06:24Soak up all that lovely flavour in there.
0:06:28 > 0:06:30And then what we are going to do it just finish off and top
0:06:30 > 0:06:33our lovely cauliflower cheese.
0:06:35 > 0:06:37Ho-ho-ho!
0:06:37 > 0:06:40You have got these wonderful breadcrumbs,
0:06:40 > 0:06:42which you can put over the top.
0:06:43 > 0:06:47Which is made out of that delicious brioche, full of flavour.
0:06:47 > 0:06:51Take the bacon with that maple syrup and just drizzle it over the top.
0:06:53 > 0:06:55And of course, the best bit...
0:06:59 > 0:07:03I love cauliflower cheese, but this just takes it to another level.
0:07:03 > 0:07:08It's so quick, so speedy, the entire lot is done in about 15 minutes.
0:07:08 > 0:07:11The maple syrup, the crumbs, you just get different layers
0:07:11 > 0:07:14and textures in there. That is a proper dish.
0:07:14 > 0:07:18'I said this is definitely nothing like the old-school version,
0:07:18 > 0:07:20'so you can believe me when I tell you this, as well -
0:07:20 > 0:07:22'this is the tastiest and fastest
0:07:22 > 0:07:24'cauliflower cheese you'll ever eat.'
0:07:31 > 0:07:33Picking veg straight from my garden means I always have
0:07:33 > 0:07:35a quick supper to hand.
0:07:35 > 0:07:39And these freshly gathered flavours are unbeatable in any recipe.
0:07:40 > 0:07:43But you don't need a garden to get your hands on
0:07:43 > 0:07:45the freshest ingredients.
0:07:45 > 0:07:49Because there are a host of British food producers growing them for you.
0:07:50 > 0:07:55Gary Griffiths is more specialised than your average fruit grower.
0:07:55 > 0:07:59He and his family dedicate themselves entirely to producing
0:07:59 > 0:08:00just one thing.
0:08:00 > 0:08:02Tomatoes.
0:08:02 > 0:08:04Just name a variety
0:08:04 > 0:08:07and they are probably growing it in their market garden.
0:08:07 > 0:08:10The traditional San Marzano. It's good for cooking.
0:08:10 > 0:08:13Lemon Boys, that's a new introduction.
0:08:13 > 0:08:17This tomato is known as a Pineapple.
0:08:17 > 0:08:20Pineapple tomatoes are very exotic compared to the fruit and veg
0:08:20 > 0:08:23that Gary's dad sold years ago in his shop.
0:08:23 > 0:08:27But as a boy, Gary was inspired by seeing
0:08:27 > 0:08:29that simple produce being grown.
0:08:30 > 0:08:32When I was about 15 years old,
0:08:32 > 0:08:35I was invited down to the nursery for a day,
0:08:35 > 0:08:38and it was a fascinating experience.
0:08:39 > 0:08:44Just one year later, an opportunity came along to buy that very nursery.
0:08:44 > 0:08:47Gary jumped at the chance, despite his tender age.
0:08:49 > 0:08:52When I first started growing here, I was 16,
0:08:52 > 0:08:55and I grew a lot of different crops.
0:08:55 > 0:08:59I have grown runner beans outside, I have grown leeks in the winter,
0:08:59 > 0:09:04and then, many years later, we specialised in just tomatoes.
0:09:04 > 0:09:06We are growing 30 different varieties of tomatoes
0:09:06 > 0:09:07here on this site.
0:09:09 > 0:09:11There are hundreds of other varieties,
0:09:11 > 0:09:14and Gary travels the world in his quest to find them.
0:09:16 > 0:09:19This is one new variety that we have brought in this year,
0:09:19 > 0:09:21which is called Lemon Tiger.
0:09:21 > 0:09:23It is acidic to start with,
0:09:23 > 0:09:26with a strong tomato flavour coming through afterwards.
0:09:26 > 0:09:28It's almost two flavours in one.
0:09:30 > 0:09:33Gary grows his well-travelled tomatoes hydroponically -
0:09:33 > 0:09:35without any soil.
0:09:35 > 0:09:37The plants are grown in rock wool,
0:09:37 > 0:09:40spun out of molten basalt and chalk.
0:09:40 > 0:09:41A bit like candyfloss.
0:09:41 > 0:09:45All the water and nutrients the plants need are piped through it.
0:09:48 > 0:09:52That is a good root system. Lots of young roots.
0:09:52 > 0:09:55Holds the nutrients and water perfectly,
0:09:55 > 0:09:59and the plant is very, very healthy growing in this system.
0:09:59 > 0:10:02The plants might be getting 21st-century help at the roots,
0:10:02 > 0:10:07but up top, all the care is painstakingly done by hand.
0:10:07 > 0:10:10We have to do training of the plants every week,
0:10:10 > 0:10:16on approximately 16,000 plants. Regardless of weather conditions.
0:10:16 > 0:10:18And when it's extremely hot, it is hard work.
0:10:20 > 0:10:25Twist in the head...and remove the sideshoot growth.
0:10:25 > 0:10:30All of that energy will then be focused purely on one single stem.
0:10:30 > 0:10:36Well, that's one done, only 15,999 to go.
0:10:36 > 0:10:39I do enjoy the challenge of the job really.
0:10:39 > 0:10:43I think if I didn't enjoy it, I probably wouldn't be doing it still.
0:10:48 > 0:10:50In the 35 years Gary has been here,
0:10:50 > 0:10:54the tomato plants are not the only things that have grown.
0:10:54 > 0:10:56So has Gary's family.
0:10:56 > 0:11:00This business has my wife, my son, and at the moment,
0:11:00 > 0:11:03my daughter, working within the business, as well.
0:11:03 > 0:11:07So, each stage of the production, the packing
0:11:07 > 0:11:11and the distribution is overseen by a family member.
0:11:11 > 0:11:14Gary even delivers the tomatoes to the customers himself,
0:11:14 > 0:11:17to make sure they arrive in tiptop condition.
0:11:18 > 0:11:19And today, he's heading to
0:11:19 > 0:11:22the exclusive Goodwood Private Members' Club,
0:11:22 > 0:11:28where head chef Adie Howes loves to feature Gary's tomatoes on his menu.
0:11:28 > 0:11:30It is a pleasure to work with such fantastic produce
0:11:30 > 0:11:34such as the tomatoes that Gary supplies us with.
0:11:34 > 0:11:36We pride ourselves on using local ingredients
0:11:36 > 0:11:39with great provenance, and these completely fit the bill.
0:11:39 > 0:11:41We just keep them nice and simple and let them
0:11:41 > 0:11:43speak for themselves.
0:11:43 > 0:11:46It seems as though Gary's quest for the perfect tomato
0:11:46 > 0:11:48has definitely borne fruit.
0:11:53 > 0:11:56OK, I might not be quite as dedicated to tomatoes,
0:11:56 > 0:11:58but I do love growing and eating them.
0:12:00 > 0:12:03They are perfect ingredients when you want to rustle up something
0:12:03 > 0:12:07quickly, and this next dish is absolutely packed with them.
0:12:07 > 0:12:09# Ain't nothing like the real thing, baby. #
0:12:09 > 0:12:11The great thing about using fresh tomatoes,
0:12:11 > 0:12:13when they are bang in season,
0:12:13 > 0:12:15for speedy suppers - they're full of flavour -
0:12:15 > 0:12:17and because of that, you have to do so little to it.
0:12:17 > 0:12:20I'm going to do a simple little tomato tart with
0:12:20 > 0:12:24a burnt tomato salad. Sounds complicated, but it is so, so easy.
0:12:24 > 0:12:27The first thing we are going to use is some puff pastry.
0:12:27 > 0:12:28This is all-butter puff pastry.
0:12:28 > 0:12:31The reason for that is, it is full of flavour, again.
0:12:31 > 0:12:35What you mustn't use is the one that is made out of margarine.
0:12:35 > 0:12:36So roll this out.
0:12:36 > 0:12:39The thing about this tart is, you can actually freeze it.
0:12:39 > 0:12:41So once you have made the base -
0:12:41 > 0:12:43and you can make a few of these - you can pop them in the freezer
0:12:43 > 0:12:47and they freeze and cook from frozen really, really well.
0:12:47 > 0:12:50You can actually freeze them with the tomatoes on it.
0:12:50 > 0:12:52And then, just using a bowl, you can use a plate,
0:12:52 > 0:12:55we're going to cut out some discs.
0:12:55 > 0:13:00To create our little tartlets, it's really simple, this.
0:13:01 > 0:13:04I like to cut a little frame around the edge. To do that,
0:13:04 > 0:13:06put your finger against a table knife.
0:13:06 > 0:13:07You don't really want a chef's knife.
0:13:07 > 0:13:10otherwise it cuts all the way through the pastry.
0:13:10 > 0:13:13But you cut about halfway through the pastry,
0:13:13 > 0:13:16using your finger as a little thickness gauge of the frame.
0:13:18 > 0:13:22What this is going to do, it's going to rise separately to the inside.
0:13:22 > 0:13:25It's going to keep all the flavour of the tomatoes inside
0:13:25 > 0:13:29and allow none of the liquid to leak around the edge.
0:13:29 > 0:13:31Once you have made the pastry border,
0:13:31 > 0:13:35prick some holes in the base and brush with beaten egg.
0:13:35 > 0:13:36And now, for our tomatoes...
0:13:36 > 0:13:39I'm going to use two different types of tomatoes for this.
0:13:39 > 0:13:41Just your standard tomatoes, these are wonderful,
0:13:41 > 0:13:43that you get from the supermarket.
0:13:43 > 0:13:46But I am also going to use these, these are San Marzano tomatoes,
0:13:46 > 0:13:51these wonderful Italian-style tomatoes which just taste delicious.
0:13:51 > 0:13:52They are amazing for sauces,
0:13:52 > 0:13:55beautiful and sweet, they contain less seeds.
0:13:55 > 0:13:58These are the ones that I really like to grow at home in the garden.
0:13:58 > 0:14:02These are fantastic. But they also come in tins, they taste delicious.
0:14:03 > 0:14:06Slice the tomatoes thinly and grate some Gruyere cheese
0:14:06 > 0:14:08and lay over the pastry bases.
0:14:10 > 0:14:15The key to this is to keep all the cheese inside that framework.
0:14:15 > 0:14:18Because what will happen is, as that pastry cooks,
0:14:18 > 0:14:21the weight of the filling in the middle will stop it
0:14:21 > 0:14:24from rising, but the outside that you cut will release
0:14:24 > 0:14:28and hopefully trap in all that nice flavour of the fresh tomatoes.
0:14:28 > 0:14:32When you have covered both pastry cases, season with salt and pepper.
0:14:32 > 0:14:34You can also add some herbs.
0:14:34 > 0:14:37What I like is a lovely bit of fresh thyme.
0:14:37 > 0:14:39Because I grow this stuff in the garden,
0:14:39 > 0:14:43often in the summer you can chop the stalks all the way through.
0:14:43 > 0:14:45In the winter, you need to pull them off the stalks,
0:14:45 > 0:14:49because the stalks become a little bit woody.
0:14:49 > 0:14:50A little bit of oil on top.
0:14:50 > 0:14:53Keep it inside the framework again,
0:14:53 > 0:14:57and I have set the oven at about 210 degrees centigrade.
0:14:57 > 0:14:58That is about 420 Fahrenheit.
0:14:58 > 0:15:01And this is going to cook for about 12 to 15 minutes.
0:15:01 > 0:15:02If you're cooking these from frozen,
0:15:02 > 0:15:05they will every take about 15 minutes.
0:15:05 > 0:15:08While the tarts cook, I can get on with the side salad.
0:15:08 > 0:15:12Lay more tomatoes on a baking tray, along with thickly sliced
0:15:12 > 0:15:16red onion, and some would say controversially, a lettuce.
0:15:17 > 0:15:20I'm going to serve this tomato tart with a burnt salad.
0:15:20 > 0:15:23This really can taste fantastic.
0:15:23 > 0:15:26It's not just go and stuff an iceberg lettuce on a barbecue,
0:15:26 > 0:15:29it is basically just take your lettuce like this...
0:15:30 > 0:15:34Now, people often look at me as if I am a bit mad when I do this,
0:15:34 > 0:15:36but trust me, it works.
0:15:36 > 0:15:40Touch of veg oil over the top, and then a blowtorch.
0:15:40 > 0:15:42This is where you have got to go to a hardware store
0:15:42 > 0:15:44and get a proper blowtorch.
0:15:44 > 0:15:46No good with these fancy little cigarette lighter things -
0:15:46 > 0:15:50proper blowtorch. This comes free with a mask.
0:15:50 > 0:15:54And then we, basically, blowtorch the entire lot.
0:15:56 > 0:15:59What this does, it puts a lovely charred flavour,
0:15:59 > 0:16:02almost barbecued flavour, to these tomatoes.
0:16:02 > 0:16:04It is very, very different in a salad,
0:16:04 > 0:16:07but one that tastes really, really nice.
0:16:10 > 0:16:13We are not burning it, we are caramelising it,
0:16:13 > 0:16:15that is all we are doing.
0:16:15 > 0:16:17'If you don't have a blowtorch at home,
0:16:17 > 0:16:20'you can do this very carefully under a preheated grill.
0:16:20 > 0:16:22'Once the salad has been charred,
0:16:22 > 0:16:25'simply dress with a classic French vinaigrette.'
0:16:25 > 0:16:27So, white wine vinegar.
0:16:27 > 0:16:29And then you use some plain veg oil.
0:16:29 > 0:16:32Three to one. It's much easier when you do it in a glass jar,
0:16:32 > 0:16:36like that, because you can see it separate.
0:16:36 > 0:16:38So you've got the oil there.
0:16:38 > 0:16:40And you've got the vinegar at the bottom.
0:16:40 > 0:16:43Then what I do is just add some mustard.
0:16:43 > 0:16:44Then I'm going to add an egg yolk.
0:16:44 > 0:16:47Now, the egg yolk is purely optional. You don't have to add it.
0:16:47 > 0:16:48Salt and pepper.
0:16:49 > 0:16:52Good amount of black pepper as well.
0:16:52 > 0:16:53I often find it's good in a jar like this
0:16:53 > 0:16:55because when you put the lid on,
0:16:55 > 0:16:58you can quickly shake it up.
0:16:58 > 0:17:00But there you've got a classic, simple, French-style dressing
0:17:00 > 0:17:02that's brilliant for this tomato dish.
0:17:02 > 0:17:04This is great just on its own,
0:17:04 > 0:17:07you could put a little bit of feta cheese crumbled over the top,
0:17:07 > 0:17:09little bit of halloumi, something like that, you've got
0:17:09 > 0:17:12a wonderful little salad. However, don't forget...
0:17:12 > 0:17:15we have got these amazing tomato tarts in the oven.
0:17:15 > 0:17:17HE CHUCKLES GLEEFULLY
0:17:17 > 0:17:20Look at these! You see, the puff pastry has risen.
0:17:20 > 0:17:23None of the liquid from the tomatoes has seeped out.
0:17:23 > 0:17:27You can see all of that liquid has stayed in the tart itself.
0:17:27 > 0:17:31The pastry is cooked underneath, so it is exactly what we want.
0:17:31 > 0:17:34What I love about dishes like this is its simplicity.
0:17:34 > 0:17:37You've got all-butter puff pastry, little bit of cheese,
0:17:37 > 0:17:38fresh tomatoes out the garden.
0:17:38 > 0:17:43It is just full of flavour. It's like a cheese and tomato sandwich.
0:17:43 > 0:17:45Just a little bit better.
0:17:48 > 0:17:51These crisp and delicious tarts will definitely be
0:17:51 > 0:17:53the talk of the supper table.
0:17:53 > 0:17:55And you don't need to tell your guests
0:17:55 > 0:17:57how quick and easy they were to make.
0:18:00 > 0:18:04When it comes to speedy cooking at home, I like to rustle up
0:18:04 > 0:18:09rapido Italian suppers. And I love anything that involves pasta.
0:18:09 > 0:18:12Today, I'm getting some help from a legendary chef
0:18:12 > 0:18:14and world-record-holding ravioli maker.
0:18:14 > 0:18:15LILTING: Gennaro!
0:18:15 > 0:18:17Hello, big boy.
0:18:17 > 0:18:21'Gennaro Contaldo has agreed to share some of his pasta tips.'
0:18:21 > 0:18:23Nice to see you. But you live ever so far,
0:18:23 > 0:18:25if I tell you I have been walking all the way from London,
0:18:25 > 0:18:27you believe me. You've walked all the way?
0:18:27 > 0:18:29Yeah. Do you know what? I am starving.
0:18:29 > 0:18:33'But first, he wants a few ingredients from my garden.'
0:18:33 > 0:18:36We've got some herbs, some beans, all these are mulberry trees.
0:18:36 > 0:18:40Can I just taste some? Look, I can't resist. Yes, they're nice.
0:18:40 > 0:18:41Look at this one. Ah! A wasp!
0:18:41 > 0:18:43JAMES GIGGLES
0:18:43 > 0:18:46What are you after? Some marjoram. Marjoram we've got here.
0:18:46 > 0:18:48Let me just get this tender one.
0:18:48 > 0:18:51OK. Basil, shall we get some basil? Yeah, basil.
0:18:51 > 0:18:52You've got it in pesto, yeah.
0:18:52 > 0:18:55I need mint, mint, mint. Mint is over there.
0:18:58 > 0:19:03We are turning these gardens spoils into a very special type of ravioli.
0:19:03 > 0:19:05It's our ricotta and chive stuffed cappellacci
0:19:05 > 0:19:09with pea, bean and wild herb pesto.
0:19:09 > 0:19:11Right, so what we are going to do
0:19:11 > 0:19:13as I make this pasta, always 00 flour.
0:19:13 > 0:19:16Always 00 flour. Double zero, double fun.
0:19:16 > 0:19:19And so simple, because to make pasta you need about
0:19:19 > 0:19:21100g of 00 flour.
0:19:21 > 0:19:27I'll guess this is 100 here. Guess 100. Yeah. You need one egg.
0:19:27 > 0:19:32My village, in my hometown Minori. You've been in Minori.
0:19:32 > 0:19:33I have been in Minori.
0:19:33 > 0:19:36It's like Whitby. Have you ever been to Whitby?
0:19:36 > 0:19:38Of course I've been in Whitby.
0:19:38 > 0:19:41It's part of your world. It's like Whitby, you've got that coastline.
0:19:41 > 0:19:44It is, indeed. It's just like Whitby, without the weather.
0:19:44 > 0:19:46HE LAUGHS
0:19:46 > 0:19:49Minori is beautiful, I cooked for your family when I was out there.
0:19:49 > 0:19:53Yes, you did, so good. Look at that, once it is done, that is fantastic.
0:19:53 > 0:19:56You grab it... Look, test it, have a look.
0:19:56 > 0:19:58Now you need to knead.
0:19:58 > 0:20:00Isn't it supposed to feel like your cheek, I got told?
0:20:00 > 0:20:02So, like that...
0:20:02 > 0:20:04You're supposed to pull it, aren't you?
0:20:04 > 0:20:07Was that something that I was...? No, I wasn't told that.
0:20:07 > 0:20:09Anyway. HE LAUGHS
0:20:09 > 0:20:12I just thought you had. So... Yeah.
0:20:12 > 0:20:13You knead it.
0:20:13 > 0:20:16So you must remember your, your family making it like this,
0:20:16 > 0:20:19exactly the same. My father and my mother, as well.
0:20:19 > 0:20:23My father was...a master chef. He was not a chef.
0:20:23 > 0:20:26But making pasta, he loved to make pasta.
0:20:26 > 0:20:29But there was one trouble and my mother had to finish it off.
0:20:29 > 0:20:30Right, OK.
0:20:30 > 0:20:35Because he always insisted that you have to buy the grain itself
0:20:35 > 0:20:37and they have to mill itself. Oh, really?
0:20:37 > 0:20:39Yeah. But actually it was not very good.
0:20:39 > 0:20:42He made it. Because it was not super fine.
0:20:42 > 0:20:44Yeah. It was super thick.
0:20:44 > 0:20:49My father, he couldn't really make pasta. My mum used to make it.
0:20:49 > 0:20:52When you've kneaded the pasta, wrap it in clingfilm
0:20:52 > 0:20:54and pop it in the fridge for half an hour,
0:20:54 > 0:20:59giving you enough time to pod your peas and wash up.
0:20:59 > 0:21:03Aargh! This water is hot. Aargh!
0:21:03 > 0:21:06What, do you make the tea out of that? Eh?
0:21:06 > 0:21:07HE LAUGHS
0:21:09 > 0:21:12After 30 minutes, take the pasta dough out of the fridge,
0:21:12 > 0:21:16and then we need to make the filling for the ravioli.
0:21:16 > 0:21:18So, we've got buffalo ricotta here.
0:21:18 > 0:21:20Buffalo ricotta. Oh, look at that.
0:21:20 > 0:21:22Now, tell us about this, then. What is this?
0:21:22 > 0:21:24Well, this one is...come from Campagna,
0:21:24 > 0:21:31it come near where I come from in Minori and it's pure, pure buffalo.
0:21:31 > 0:21:34So, you mash this one all up. So, so easy.
0:21:34 > 0:21:38What I want you to do now, I want you to chop some chives.
0:21:38 > 0:21:40You're in the record books - The Guinness Book Of Records -
0:21:40 > 0:21:44aren't you, for the world's fastest ravioli maker, is that right?
0:21:44 > 0:21:46Ravioli. Yeah. You know I'm in the record books, as well?
0:21:46 > 0:21:50For what? The world's fastest carrot peeler and chopper.
0:21:54 > 0:21:58This is how fast you can cut it? Yeah. I've got older since then.
0:22:00 > 0:22:04We put about three, four spoons of chives inside, which is so good.
0:22:04 > 0:22:06You've got some different herbs here.
0:22:06 > 0:22:08Yeah, of course. You've raided my garden.
0:22:08 > 0:22:10What are you going to use, a bit of mint? A bit of mint.
0:22:10 > 0:22:13Not too much mint because it's quite strong.
0:22:13 > 0:22:14A bit of marjoram? And oregano.
0:22:14 > 0:22:20It combines so well with chives, the ricotta and Parmesan,
0:22:20 > 0:22:22so cut up very fine. You're good.
0:22:22 > 0:22:26Now you've become the fastest mint and marjoram and oregano cutter.
0:22:26 > 0:22:27You do well.
0:22:28 > 0:22:30Mix the herbs into the ricotta,
0:22:30 > 0:22:33along with a good grating of Parmesan and a pinch of salt.
0:22:35 > 0:22:39For the pesto, tear up some basil, marjoram and mint.
0:22:39 > 0:22:43Add some chopped garlic and then mash everything together in a pestle
0:22:43 > 0:22:48and mortar with some salt, grated Parmesan and a glug of olive oil.
0:22:49 > 0:22:50I've got the pasta here.
0:22:50 > 0:22:53Look, you can see it's relaxed a little bit,
0:22:53 > 0:22:55and without the flour I start to roll it.
0:22:55 > 0:22:57So the key to this is not to have too much flour.
0:22:57 > 0:23:01No. Because if you put too much flour you dry it up a little bit.
0:23:01 > 0:23:04This is also bring memory back because my poor mother,
0:23:04 > 0:23:07once a week she used to make fresh pasta. OK.
0:23:07 > 0:23:11She didn't need to because actually pasta was not expensive
0:23:11 > 0:23:13and there was very good pasta there.
0:23:13 > 0:23:16Why she was making it? Because she was so used to it.
0:23:16 > 0:23:18Her mother, her grandma used to make pasta.
0:23:18 > 0:23:22Do you now what it...? Do you know what it is? Love.
0:23:22 > 0:23:25This is supposed to be a speedy supper, so...
0:23:25 > 0:23:28Oh, it is a speedy supper. Look, let's roll the pasta out.
0:23:30 > 0:23:34Let's roll out the pasta, it's so good. Here it goes.
0:23:34 > 0:23:36There it goes again.
0:23:36 > 0:23:39And now, at this stage, you need a little touch of flour,
0:23:39 > 0:23:40just dry underneath.
0:23:40 > 0:23:45Roll it out one way or the other just a little bit. Start to roll it.
0:23:46 > 0:23:47Look at that.
0:23:49 > 0:23:52You need to keep rolling it until your pasta is thin enough.
0:23:52 > 0:23:56To test it, blow it from the side and it should lift off the surface.
0:23:56 > 0:23:59Right, look what I've got inside here.
0:23:59 > 0:24:02# Ta-ta-tan-ta! # It's to make everything for pasta.
0:24:02 > 0:24:05Oh, it's like an Italian toolkit for a car.
0:24:05 > 0:24:07This is the way they make a Ferrari.
0:24:09 > 0:24:11Look all these gadgets.
0:24:11 > 0:24:13So what is this, all your old school...?
0:24:13 > 0:24:15Well, I could...yeah. This is...look at that.
0:24:15 > 0:24:17OK. This make all different shape.
0:24:17 > 0:24:20With this one, you make perfect pasta. Look.
0:24:23 > 0:24:25Oh, my goodness me. Why I'm so good.
0:24:27 > 0:24:29OK, you've got it? Yeah.
0:24:29 > 0:24:32Again. Come on!
0:24:35 > 0:24:38I can't believe I make this pasta, it's so good.
0:24:40 > 0:24:44Now pop your peas and beans on to simmer, brush your ravioli
0:24:44 > 0:24:47with water and place a small bowl of ricotta into the middle.
0:24:48 > 0:24:52Then fold it into a traditional cappellacci.
0:24:52 > 0:24:53Just a little ball.
0:24:53 > 0:24:57You put them on the middle and you roll it.
0:24:57 > 0:24:59OK? You've got it? Yeah.
0:24:59 > 0:25:03Then you press here on the middle, you roll it. OK?
0:25:03 > 0:25:07You pull in one side, pull in the other side, and look at this.
0:25:08 > 0:25:11Hey! Can you do that? No, you can't.
0:25:12 > 0:25:13OK, go on.
0:25:18 > 0:25:22No! What? No! No! What? No. Look...
0:25:22 > 0:25:24This way? No. OK. This way.
0:25:24 > 0:25:26OK, you've done... No, you've done it. OK. Press it.
0:25:26 > 0:25:28Close on top, roll this one. It's like ironing a shirt.
0:25:28 > 0:25:30If you do it really badly, then... OK. Press it...
0:25:30 > 0:25:33..you never have to do it again. Don't worry if a little bit...
0:25:33 > 0:25:35I'm pressing there. No, here. Let's see?
0:25:35 > 0:25:39Roll it. Turn it. Pull it.
0:25:39 > 0:25:40Close it. There it goes.
0:25:41 > 0:25:44Hallelujah, you've done it. Right. We're there.
0:25:44 > 0:25:46Do you want me to put this in the pan? Yeah, yes.
0:25:46 > 0:25:49So how long do you cook these for? No, not very long.
0:25:49 > 0:25:52Around three minutes should do it.
0:25:52 > 0:25:55While you're waiting, mix together the herbs, the hot peas
0:25:55 > 0:25:57and a good glug of olive oil.
0:25:57 > 0:26:00Before adding your perfectly cooked pasta,
0:26:00 > 0:26:02with a little of the water from the pan.
0:26:04 > 0:26:11James, if you was a woman of the age of 55, 60, I would marry you.
0:26:11 > 0:26:16Unfortunately, you're not a woman, you're not 55, so I can't marry you.
0:26:16 > 0:26:19Lucky me(!) Yeah. Add more Parmesan.
0:26:22 > 0:26:24Come on, let's do it. Go on, then, dive in.
0:26:28 > 0:26:30Mmm! Mmm-mmm-mmm!
0:26:30 > 0:26:32That ricotta is delicious.
0:26:32 > 0:26:34The combination of the paste, the beans
0:26:34 > 0:26:38and the broad beans with the mint is incredible.
0:26:38 > 0:26:42What I love about Italian food, it is simple. Great flavours.
0:26:42 > 0:26:45I mean, it is quick, even if you decide to make your own pasta,
0:26:45 > 0:26:46it is quick. Hallelujah.
0:26:46 > 0:26:48Now, all the time you've been here... Tell me.
0:26:48 > 0:26:50How many times you've been to this place,
0:26:50 > 0:26:53you've always wanted to drive a car. Do you know what...?
0:26:53 > 0:26:55So, I'm going to let you drive one of my cars. Can you?
0:26:55 > 0:26:58Do you know what? You always wanted this one.
0:26:58 > 0:27:00I'll do you a swap. I'll do you a swap. You do...
0:27:00 > 0:27:03I'll take this and I'll let you borrow...let you drive one of my cars. That's good.
0:27:03 > 0:27:05I want a car, drive a car. I want the big one.
0:27:05 > 0:27:07The big one, not the small one.
0:27:07 > 0:27:10And there you have it, a super-speedy Italian supper,
0:27:10 > 0:27:13and super cheap, too.
0:27:13 > 0:27:16As long as Gennaro doesn't lose his no-claims bonus.
0:27:23 > 0:27:24You wanted to drive one of my cars?
0:27:26 > 0:27:28Off you go. I want to drive the Ferrari.
0:27:28 > 0:27:31Come here. Look, you'll look good on it. Here. Sit on it.
0:27:31 > 0:27:35But I want to drive a sports car. Get on it.
0:27:35 > 0:27:38Listen, it goes about as quick as you need it to go. All right?
0:27:38 > 0:27:40Come on, gadget!
0:27:41 > 0:27:43Move away!
0:27:43 > 0:27:46Precisely the reason why he doesn't drive my cars.
0:27:49 > 0:27:55These speedy suppers prove that fast food can be great food.
0:27:55 > 0:27:58Now, if only I could teach Gennaro how to cut a corner.
0:27:59 > 0:28:02Move away! Out the way!
0:28:07 > 0:28:12You can find all the recipes for the series at bbc.co.uk/food.
0:28:14 > 0:28:17Get away! Move away! I'm here!
0:28:51 > 0:28:52Hit it! Over on CBeebies,
0:28:52 > 0:28:55our mission is discovering more about the world.
0:28:55 > 0:28:56ALL: Wow!
0:28:56 > 0:28:58We've got a rocket ship, we've got a unicorn,
0:28:58 > 0:29:00and we're off on a global adventure.
0:29:00 > 0:29:04Geographic! Go wild for Niagara Falls.