Grub on the Go James Martin: Home Comforts

The heart of my home is the kitchen.

And it's here that I love to cook delicious meals for my

nearest and dearest.

Cheers, everybody.

There's no better way to celebrate everything good in life,

than sharing some great food...

with the people you love.

These are the dishes that I cook

when I want to bring people together.

These are my home comforts.

Time can be tight and our lives are busy, so it's hard to resist

the fast, convenient food that's available all around us.

But there was no such thing as street food when I was a kid.

We just stuffed the car with grub to eat on the go.

Whether you're planning a picnic or taking off for the weekend,

there's always room in the boot for some home-cooked food

that you can enjoy when you arrive.

With just a little forward planning, you can have a fridge

full of food that's always ready to eat on the hoof.

So, today, I'll be whizzing up a mobile Moroccan feast.

I love tagines. It's that sweetness, that honey, the fruit.

It makes it taste fantastic.

Sharing the joys of eating al fresco, with my mate, Chris Tarrant.

I reckon in about five or ten minutes, that'll be ready.

In the meantime, we just sit here...

JAMES COUGHS

..hoping for the fire brigade.

And meeting a goat farmer who went looking for some fields

and found her perfect partner too.

Before he knew it, I arrived with 20 kids!

He didn't know what he was letting himself in for.

Bur first, I'm starting with a classic.

My Cheddar, smoked bacon and courgette quiche.

It's perfect to pack up and eat on the run.

Filled with an extra rich royale mix, it's served with a sneaky

stay-fresh salad that you can dress at your destination.

The great thing about quiche for grub on the go, is that

they're portable, but also they're brilliant served at room temperature.

It shouldn't be served straight out the fridge.

It's very cold and doesn't taste very nice.

But the key to a really good quiche, comes from the filling

but also the pastry.

Now, I learnt the pastry from America,

and in America they're massively into their baking.

And one particular part of the States, on the east coast, this is

where I learnt how to make the best apple pie in the world.

And one of the things that they did, and I've done this

since I've come back, is freeze or chill the flour.

It's a really good idea for this.

But this is a shortcrust pastry and by chilling the flour and

chilling the butter, you get a really short pastry, a nice, fine pastry.

And always for this, make it by hand.

Rub the butter together with the end of your fingers

and that's where you keep the butter nice and cold.

Take your time doing this.

If you make it by machine, it toughens up the flour

and as you bake it, it then shrinks.

Keep rubbing the 250g of flour with the 150g of butter,

till the mix resembles fine breadcrumbs.

Then add a pinch of salt and one whole egg.

Now, you could if you wanted to, allow this to just

chill in the fridge.

I'm probably going to roll this out straight away

because this looks pretty good to me.

Use a floured surface and keep rolling your pastry till it's thin.

You know when it's ready

when you can read a newspaper through it, ideally.

And I learnt this when I was training in France.

It was a French chef that used to shout at me

from the main kitchen going...

HE YELLS IN FRENCH

La... Stupid French, but he swore at me in French.

But the idea is, you've got to get this as thin as possible.

Now, don't worry at this point, we'll make it thinner in our mould.

To do that, you take your little nonstick tartlet rings,

like that, and just cut round.

You can just go roughly around here, like that.

Too many times people make quiches too thick a pastry

and it doesn't taste very nice, at all.

Carefully, press these thin pastry circles into the tins

and use a knife to trim off any excess.

Then pop them into the fridge to chill while you make your filling.

First of all we're going to, basically, dry-fry

a little bit of this dry cured streaky bacon.

About four slices will be enough, just get it nice and crisp.

Now you can use a variety

of different fillings, of course, for a quiche.

I'm going to use some bacon, courgettes,

a little bit of fresh thyme but then make a royale mix,

and the royale mix is really special, I think.

Generally, quiches are made with just milk and whole eggs,

but if you make it with egg yolks and cream, you get this lovely

rich interior to your quiche.

Once you combine the cream and the egg yolks,

season with some salt and pepper.

Dice a small courgette, grate some mature Cheddar cheese and take

the crispy bacon off the heat, but don't wash the pan just yet.

Now, it would be a shame to waste this.

It's the fat from the bacon, because this is lovely flavour.

Now, slice your bacon into strips and chop up some thyme.

These three ingredients are going to work so well together.

But, of course, you can fill it with whatever you want.

I like to put a little bit of cheese in the bottom first.

Otherwise if you put the cheese on the top, it covers up the filling.

Now, fill it properly full.

Look, a quiche should be for life not just for wedding buffets.

That's how a quiche should be, really. I hate wedding buffets.

The quiches will need 15 to 20 minutes in a low oven

until they're golden brown and the filling is just set.

So, after about 20 minutes you end up with these.

Lovely quiches. Nice and warm, just delicious.

Your quiches are ready to go.

Simply pack a bag of salad leaves and a jar of your favourite dressing

for a smart salad that can be finished on arrival.

When you get to wherever you're going to go, open up your dressing,

pour this onto your salad.

Keep some of the dressing for later.

Seal the bag up...

..and just shake the salad.

Just make sure all the leaves are combined with the dressing.

There you have some nice dressed salad out of a bag,

without your washing up, which is a good idea, I think.

And then, of course, these delicious quiches.

Quiches always should be served at room temperature.

This is why it's great if you're out and about.

This is delicious.

It's the egg yolks and the cream that really enrich it.

This doesn't taste anything like the stuff you get at christenings,

weddings and funerals.

Who would have thought food on the go could taste this good?

It's salad in a bag.

These luxurious quiches, with their buttery rich pastry cases

and silky royale fillings, will brighten up any picnic

or packed lunch, whatever the weather.

A quiche is a timeless classic that you can bring bang up to

date by adding new and interesting fillings.

It's really important to take a fresh look at foods that have

been around for a while.

And a new and exciting band of UK food producers

are doing exactly that.

Cotswold farmer Lizzie Dyer and her partner Jamie

want UK diners to give goat meat a go.

Lizzie's been the driving force behind their fledgling business,

but it took a few years to get the idea off the ground.

I would say I've definitely been interested in goats

and kids for a long time.

I mean, friends will say that I've been talking about

doing this for years and years.

I was very lucky. When I finished my A-levels, I went travelling

with a friend and in India, in particular, we ate a lot of goat.

So, I think that did definitely spark it and also, I suppose,

when you're travelling, it always gives you time to

reflect on what you'd like to do and you come up with

harebrained ideas, which some years later, you actually see through.

It turned out that Lizzie's idea wasn't so harebrained after all.

Goat is actually the world's most popular meat,

which explains why their global population is around a billion.

But here in the UK, we're only just beginning to appreciate this

tasty and plentiful meat.

To start her business, Lizzie needed a farm.

That's when she arrived in smallholder Jamie's life.

Lizzie popped to the farm one day looking for some

grazing for her unique endeavour.

Before he knew it, I arrived with 20 kids.

20 kids? Most men would run a mile.

But not Jamie, as the business relationship soon

turned into a romantic one.

Very much business to start with, but, no, we crossed the line

and so, no, we're very happy here.

We both live here together and we're building our house.

LAUGHING: He didn't know what he was letting himself in for.

Those 20 goats are now 130, but not one of them is female.

Lizzie buys her newborn billies from goat dairy farms.

They can't produce milk, so they're no use to the dairy farm

and they would usually be dispatched at birth.

It's a responsibility to really, in my mind, to find a use for them.

Once I, sort of, was more aware of what was happening,

I was quite impassioned if that's the right word, to do it.

It seemed logical.

We're very lucky, we work with a local dairy farmer

and this year, we should be taking all of his billies that are born,

and he's really thrilled to be in that position

where, at last, he's found a use for them.

The new billies have to undergo a weekly weigh-in.

Yeah. These will be on the milk until they reach a certain weight.

Looking at the weights we've got, most of them are pretty well there.

28.34.

Some are a little shyer about sharing their weight than others.

He's gone!

Once they reach the correct weight that we're looking for,

the milk is taken away, so then they're just on the hay

and the grass until they're ready to finish.

28.43.

Most of the goat eaten in UK restaurants comes from France,

but Lizzie is looking for a wider audience for her British kids.

We made a decision early on that we wanted to sell to the public

and to restaurants, which is quite unique,

because often you specialise in one area.

But, I thought it was nice to offer the public the product

just as well as the chefs.

Pretty well all the cuts you can get from lamb,

you can also get from kid.

You've got the shanks, then you've got things like diced, mince.

It really is a meat that can fit into what we all eat

every day, now, anyway.

But not all this wonderful meat leaves the farm.

As a former chef, Jamie is preparing a BBQ for friends

and family with some goat dishes that are perfect for al fresco dining.

This is a pulled loin, so this will just go straight into pitta breads

with a bit of salad.

It's really simple, really nice, really easy.

As you can see, it just breaks apart.

It's really, really good. I thought it would be like

a really rich meat, but it's quite subtle, actually.

We can do some well done, if there's Neanderthals here.

If you like lamb and you like beef, I'd say it's very, very similar.

And just got a lovely flavour, very subtle, gentle.

And the kid meat has convinced a few brand-new fans too.

It's the first time I've tried it and I actually think

I prefer it more then beef, being beef my favourite meat.

The best satisfaction of the whole process is watching people eat it

and enjoy it and especially the kids, as well, you know,

that they'll try something a bit different.

And if they will, then the adults have got no excuse.

Lizzie's turned her dream of running a goat farm into a reality,

and on the taste front, it looks as though Billy the Kid's a winner too.

GOAT BLEATS

Goat meat is becoming much more readily available in the UK

and it's the perfect ingredient for my next dish.

Guaranteed to liven up a mid week working lunchbox.

It's my aromatic Moroccan tagine, a north African stew,

fragrant with spices and served with a delicious fruit and nut couscous.

Now, stews are one of those dishes that, actually, in my mind,

get better when you reheat it, which makes it perfect for stuff

that you can reheat in the office or when you're out and about.

So, I'm going to use this goat to make a lovely little tagine.

I've got a combination of, sort of, shoulder

and neck here, which is perfect for this sort of tagine.

If you can't find goat, you could use lamb.

But, first of all, we're going to make our spice mix,

because that's really the crucial part of this.

So I'm going to use a selection of spices.

This is a little bit of cumin.

It's got a wonderful aromatic, sort of, flavour.

Some turmeric, which will give it that lovely colour.

Something like that.

And then, one of the key things that I think, in a tagine, is this stuff,

ras el hanout, which is a combination of different spices.

Sometimes you see little rose petals in there,

it's a wonderful aromatic sort of spice, as well.

A little bit of saffron.

Mix it together just with a little bit of oil.

We can just use some normal veg oil for this

and then mix this into a nice little paste.

Once mixed, add the goat meat to the marinade,

while you chop some onions, garlic, chilli and grate some ginger.

Now, I keep the skin on ginger for this bit, because

if you grate it with the skin on the ginger, there's a natural heat that

occurs in the skin from ginger, which makes it brilliant for this dish.

Now, this recipe can be done with goat, like I'm using,

but it can be done with lamb, chicken.

It's great using chicken thighs for this, as well.

The spices, of which, can stay the same.

And, also, you can use fish with this.

Things like salmon work really well together.

One thing you have to do, is cook it for a lot less.

Heat some oil in a pan and fry the chopped ingredients

until they soften.

Then, add the meat and cook until lightly brown.

Now, one other spice that I'm going to add to this, is some cinnamon.

The best way to do that, is just throw in a whole cinnamon stick,

so it's easier to fish out afterwards.

Next add a tin of tomatoes, some water and a squeeze of runny honey.

Moroccan tagines are famous for their dried fruit,

so I'm adding some chopped dried apricots.

If you can't get hold of these,

a handful of sultanas will work really well.

You get this amazing sweetness in this dish, which I love.

But you can see how this combination of ingredients, you've got the meat,

you've got the honey, all of which work so well together in one dish.

Another great ingredient you can add to this are these,

preserved lemons. These are salted lemons.

Quite sharp, really, but when they're chopped up

and cooked out in this tagine, they taste fantastic.

Cooking the tagine on a slow simmer for 45 minutes

will give these sweet, salty and sour flavours

time to blend together.

And while they do, I can prepare the couscous.

For this dish, I'm giving it a twist by toasting it

in my favourite ingredient.

Now, the thing about couscous, is that it doesn't taste of much,

really, but by toasting it in butter,

you're already starting to increase the flavour in this as well.

You just get it nicely toasted like that.

I can see it starting to puff up a little bit.

You can see the little grains are nice and brown.

Then and only then, you get some water,

and you're just going to slightly cover it with water.

Then, put the couscous in a bowl.

Cover it with clingfilm for five minutes,

and the residual heat and steam will cook it.

Once you've fluffed it up with a fork,

this dish is ready for some chunkier textures.

That's why I like to use some pistachio nuts.

I like to use some flaked almonds, as well,

these are just toasted flaked almonds.

And then some pine nuts. I love pine nuts.

Not just for pesto, but they are great in this.

And then, again, some soft fruit.

I'm going to use more of these apricots.

And this is where you can put things like pomegranate,

even fresh raspberries through it, as well, it's entirely up to you.

In actual fact, this can actually be a dish on its own, if you add

things like feta cheese to it as well and a little bit of cooked chicken.

And then, not forgetting, we've got these lovely preserved lemons,

which are very, very sharp, a real smack of flavour.

So, when you're doing this, you need to chop these quite small.

Mix the chopped fruit and nuts into the couscous, along with

a generous handful of freshly chopped mint, parsley and coriander.

I'm going to finish this.

Although it's got some preserved lemons in there, as well,

I'm going to finish it with a good squeeze of lemon juice.

Don't worry about the pips, people will call those pine nuts.

Now, the great thing about this, it reheats really well.

You can serve it cold, room temperature or you can warm it up

in a microwave.

Now, to finish off this tagine, we can take our cinnamon stick out

and then we carry on the influence of what we've done with our couscous.

We can add some pistachio nuts to this and then some of the herbs.

Exactly the same herbs that we've got in our couscous.

A final season with some salt and pepper

and my fragrant goat tagine is now ready.

Mm. I love tagines. It's that sweetness, that honey, the fruit.

It lends itself so well together with the goat

and with the toasted couscous...

..it makes it taste fantastic.

All the way from Morocco, this perfumed tagine is a feast of

sweet and savoury flavours.

The tender goat meat simply falls apart on the fork.

Reheat this in the microwave at work

and your colleagues will throw their sandwiches in the bin.

Now, don't get me wrong, I do like a sandwich, when it's made well.

I've invited my old mate,

TV and radio presenter, Chris Tarrant, who's a keen angler,

to come and fish my local pond.

Hello, buddy. James Martin. How you doing?

Good to see you. Come on in.

And I have a plan for the perfect packed lunch to take with us,

as we while away a few hours by the water.

It's my BBQ tinned Serrano, mozzarella and pesto sandwich.

This is nice, isn't it? Welcome to the kitchen. This is a kitchen?

This is a kitchen! I've heard about these. Have you?

Apparently, I've got one in my house.

Have you ever made your own bread before? Yes.

Years ago when I was in the Scouts. Really? Yes.

Did you get your Scout badge for cooking? No. No, you didn't.

You failed. Yeah, I did.

I'm going to show you an old-fashioned recipe. OK.

That's me. Just right up your street. Do you like sourdough? Yes.

So flour, semolina. Semolina? It's semolina flour, yeah.

Oh, OK. Right, it's called...

Just hang with me. Yes, all right.

Hang with me at the moment, Chris. Right, this is called a starter.

Sourdough breads use a fermented batter-like starter,

filled with naturally occurring wild yeast and bacteria

to make them rise.

We don't have time to make one from scratch today,

so I'm making a fast one using live yeast, which means

I can keep an eye on Chris in the kitchen.

Now, we want some sugar... Of course we do.

..which is the white stuff over there. Where? Oh, there.

There, right in front of you. It says caster sugar on.

Now, the reason why we add sugar... Is to make it sweet. No.

No, it's to feed the yeast, because yeast is a living thing.

It's not one of my strengths, cooking. You know that.

I've heard about this. So how did you start in radio then?

I did it the other way round. I did years and years of TV

before you were even born. You did Tiswas, didn't you? I did Tiswas.

We have got something in common, a Saturday morning show, haven't we?

Mine was a, sort of, legendary cult show and yours is...

The longest running Saturday morning show ever.

Just a bit of cooking. It's not like a proper job, though, is it?

Mine was more an art form. Oh, was it? OK.

It was making children cry and... So you didn't do...

..rolling about in custard.

Once you've mixed the dough, set it aside for 30 minutes

and the yeast will work its magic.

Now check that out.

If you smell that, it smells like the best beer you'll ever have.

Smell. Oh, do you know, that smells like the best beer I've ever had.

It's good, isn't it? That's extraordinary.

You put a bottle of beer under my nose.

No, I didn't! You did when my eyes were shut.

It is good, though, ain't it?

Now, what we're going to do, is we're going to turn this into bread.

So we're going to stick all that...

And all this just to take fishing? Yeah.

Bread just doesn't come from a shop.

Somebody has actually got to make it, Chris.

Well, yeah, I just go down the garage.

What do you have when you go, because you're a massive fisherman.

A Scotch egg. Is that it? A Scotch egg or pickled onions.

Occasionally both and a bottle of wine. Top whack.

But that's warm in your pocket, a warm Scotch egg in your pocket?

And you just munch it. Well, I have my man.

My man, Howard, carries everything. Oh, you have a carrier, do you?

Well, a fishing mate. He's sort of pack mule.

To your starter, add more white flour, some semolina flour,

a pinch of salt and pour in some warm water.

You are now, actually, in the presence of making bread.

If I get you to pour that in, you're actually making bread. Am I? Yeah.

Go on, then.

There you go. You are now officially...

you can say you've made a bread loaf.

It's not a proper job, is it? Isn't it?

I don't mean that in an unkind way.

It's a good job we're mates, aren't we? Yes.

That's a serious bit of kit, isn't it?

Well, it's just, you know it's just a mixing bowl.

I'm sure you've got one of these in your kitchen somewhere?

I probably have. It's probably got dust on it somewhere. Probably has.

Once the dough has come together, let it rest

and rise again for another half an hour.

Cut it into two and then we do something called knocking back,

which means kneading it roughly for a few minutes until it's soft,

smooth and elastic.

What am I doing? Knocking it back? Yeah. Knocking it back.

No, you're supposed to do that first. What? This. This first.

No. Stop playing around with it. I'm not!

You seem to be, sort of, punching it a bit.

Look. I think mine might be better then yours, actually.

Look at that. It's different.

See, I don't think there is much difference between mine and yours.

It's clearly... You need to get your eyesight done. Look.

Set your two rolls of dough aside for another half

an hour before baking them in the oven for approximately 45 minutes.

Now, onto that classic Italian pesto sauce.

Most people make it with just basil leaves,

but I'm adding plenty of peppery rocket.

Do I stuff it down here? Yes. OK.

That's a technical cooking expression. Stuffing it down. Yeah.

What am I supposed to do with that? You can take the lid off if you want.

I thought you were going to show me how to do that bit. OK.

Then you need to grate some Parmesan cheese in there. Of course I do.

Just seeing which side I use. Oh, it's all right for you, Mr Smarty.

You wait till you get a fishing rod in your hand.

Add lots of grated Parmesan to the basil and rocket,

along with some pine nuts.

Then drizzle in some extra virgin olive oil

and blend to a thick consistency.

This is where this sandwich becomes a little bit special, all right?

Because we're going to bake this in a tin.

Line the loaf tin with buttered tinfoil,

then slice your now cooled bread into thin slices.

Then, using the pesto, it's time to start assembling the sandwich

with some wonderful Mediterranean ingredients.

So, you take a piece of bread, some rocket, pesto over the top,

a chunk of mozzarella and then you can start layering this up.

Even you could do this, you see.

No, because whatever I do, you will poo hoo. That's perfect. Oh, is it?

Yeah. It's perfect. Oh, OK. I couldn't have done it any better.

Bet you could.

And then you take some Serrano ham, like that.

And then, continue layering this up.

It's going to be the biggest sandwich in the world, this thing.

It's me and you. You know we're growing fellas, aren't we?

We will be. It's like fishing, isn't it?

It's quite therapeutic, don't you think? It is, yeah.

This is a monster sandwich. Now this is the key to this, all right?

Get our tin. Probably put a bit more cheese on it, why not?

Is this a low calories dish, this thing? Yeah, course.

It's going to sit in there and then you take this bit

and you stick this in there.

But how can you tell where your one's going to end and mine starts?

I can tell and that's all that matters. I don't trust you.

And, then, what we're going to do, is literally pop this over like that.

And put it in an oven? No. We're going to go fishing now.

But it's not warm. No, it will be, it will be. How?

I've got something ready to warm this up. Take that. Thank you.

Let's go fishing. But it's not warm. It will be in a minute.

You don't know what you're doing.

I know exactly what I'm doing, Chris.

Well, when it comes to cooking, I do.

This is it. That's my sandwich in there. That's it.

You put the coals all around it.

I reckon in about five or ten minutes, that'll be ready.

In the meantime, we'll just sit here hoping for the fire brigade. Yeah.

While we're waiting for the sandwich to toast,

we might as well have a little competition.

And we're using some of the leftover sourdough as bait, to see who

gets the first bite.

From the fish, that is.

Oh, that's tea sorted. The master!

Look at that. Look at that. That would feed a family of 12.

At least I've caught something.

Don't drop it in the fire and start to cook it,

because you can't help yourself, can you?

I can't. That's very nearly 2oz. Bless him.

It's a good job I'm here, otherwise we'd go hungry.

I'll just put it back, then, to grow bigger.

Right, are you ready for this sandwich? I'm starving.

That looks like really succulent cheese, doesn't it?

It looks good, doesn't it? That's beautiful. Yeah? It smells nice.

I don't know how you eat it, yet, but, sort of, just dive in.

It won't be a pretty business, but it'll be very, very nice for us.

So, after all the toiling in the kitchen, this is actually beautiful.

It is nice, though, isn't it? It's lovely.

See, it's like fishing, it's worth the wait.

I hate to say this, but, it is so much nicer then anything

I've ever eaten when I'm fishing.

Thank you. And to think I cooked most of it.

Of course you did, Chris.

But it just goes to show that with a bit of thought and planning,

grub on the go needn't be second class fare.

These delicious recipes will ensure that you have first class food

wherever you are.

Martin! Martin! Quick, quick, look! It's bigger then yours.

It's not bigger than mine. That's good, isn't it? That's one each.

Look at that. That's a rudd. Rudd is a beautiful fish.

But we don't cook them.

You can find all the recipes from the series at...

Mine was definitely bigger then yours.

It was at least that big. Yeah, dream on.

Welcome to this Strictly edition of Pointless Celebrities.

Got some of the real legends of Strictly here.

We've also Anton du Beke. LAUGHTER