0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:10And it's here that I love to cook delicious meals
0:00:10 > 0:00:12for my nearest and dearest.
0:00:16 > 0:00:21There's no better way to celebrate everything good in life
0:00:21 > 0:00:23than sharing some great food...
0:00:24 > 0:00:27..with the people you love.
0:00:27 > 0:00:30These are the dishes that I cook
0:00:30 > 0:00:32when I want to bring people together.
0:00:32 > 0:00:34These are my Home Comforts.
0:00:44 > 0:00:47Although dinner for one can be a guilty pleasure,
0:00:47 > 0:00:50sharing a meal takes it to another level.
0:00:50 > 0:00:54I think it makes great grub taste even better.
0:00:54 > 0:00:58For me, the best food isn't about white tablecloths and fine dining.
0:00:58 > 0:01:01It's much more about dining with your family and friends,
0:01:01 > 0:01:03a dish that you can rip up and share.
0:01:04 > 0:01:07In my mind, there's no greater compliment
0:01:07 > 0:01:09than seeing a dish I've prepared
0:01:09 > 0:01:11being devoured by a hungry crowd.
0:01:12 > 0:01:14'So, today, I'll be making a knockout dessert
0:01:14 > 0:01:17'with Olympic Gold medallist Nicola Adams.'
0:01:17 > 0:01:20You can't even see that right hand coming!
0:01:20 > 0:01:24'I'm making a pie that's so good it could cause a punch-up.'
0:01:24 > 0:01:26This type of food is all about sharing.
0:01:26 > 0:01:28Nobody's getting any of this.
0:01:28 > 0:01:31'And a rare meat is making a comeback.'
0:01:31 > 0:01:35A lot of people think hogget is pigs or Mr Hoggett from Babe.
0:01:38 > 0:01:41Take one generous bowl of delicious food,
0:01:41 > 0:01:45place in the middle of the dining table and watch everybody dive in.
0:01:46 > 0:01:48Well, how could they resist this?
0:01:48 > 0:01:52My shellfish stew with chunky croutons is simple, aromatic
0:01:52 > 0:01:55and packed with all the flavours of the South of France.
0:01:59 > 0:02:02Now, this is one of my favourite dishes to actually cook
0:02:02 > 0:02:05and share at the table. It's based on a classic bouillabaisse,
0:02:05 > 0:02:07that famous dish from Marseille.
0:02:07 > 0:02:10The way that I was taught when I was trained over there,
0:02:10 > 0:02:14by this mad chef, was using a 5ft live conger eel,
0:02:14 > 0:02:17a ton of other fish and about six hours' worth of cooking.
0:02:17 > 0:02:19I haven't got that. I've got a nice bit of mackerel,
0:02:19 > 0:02:22I've got a nice bit of pollack here,
0:02:22 > 0:02:24we've got some lovely prawns, mussels, a little lobster
0:02:24 > 0:02:27for a bit of luxury and some dark crab meat, but you can easily
0:02:27 > 0:02:31create a wonderful little sauce just using a few basic ingredients.
0:02:31 > 0:02:34Now, of course you can do this at home in your normal oven,
0:02:34 > 0:02:36but it's my version cos I'm going to use
0:02:36 > 0:02:39my favourite toy - my wood-fired oven.
0:02:39 > 0:02:42This wood-fired oven gives a very unique flavour,
0:02:42 > 0:02:45not only to things like pizza, but also to casseroles like this.
0:02:47 > 0:02:51To start the sauce, chop an onion, six cloves of garlic
0:02:51 > 0:02:55and add a glug of olive oil and some white wine.
0:02:56 > 0:02:58Now to the dish's main flavour.
0:02:59 > 0:03:03A really underused veg, I think, fennel. It's great braised,
0:03:03 > 0:03:06it's great raw in salads but it's fantastic in this dish and this
0:03:06 > 0:03:08is one of the main flavours,
0:03:08 > 0:03:12so if you don't like fennel or aniseedy flavours,
0:03:12 > 0:03:15this is a dish that's not for you, clearly,
0:03:15 > 0:03:19but it does taste fantastic, cos everything is just cooked and served
0:03:19 > 0:03:21in this one pan.
0:03:21 > 0:03:24Touch of fennel seed and then some star anise.
0:03:24 > 0:03:27Now, the key to this is you don't want one of these in your mouth
0:03:27 > 0:03:30when you come to eat it, so count them in,
0:03:30 > 0:03:33and then you can count them out. Four will do.
0:03:34 > 0:03:37At home, preheat your oven as high as it will go
0:03:37 > 0:03:42and cook the sauce for roughly five minutes. Now prepare the seafood.
0:03:42 > 0:03:46This is where you can have an entirely different selection of seafood -
0:03:46 > 0:03:48whatever you want, really - whatever's to hand.
0:03:48 > 0:03:51The lobster itself, just cut all this lot into decent-sized chunks,
0:03:51 > 0:03:55so take the legs off, just crack the claws.
0:03:55 > 0:03:58When you're training as a chef, you think bouillabaisse is
0:03:58 > 0:04:01made with the shells from lobster and crab and anything like that.
0:04:01 > 0:04:04It's not at all - it's basically just the flavour of the fish
0:04:04 > 0:04:07and other ingredients and a whole manner of different sorts of stuff,
0:04:07 > 0:04:09some I've never seen before.
0:04:09 > 0:04:12Some I think would probably confuse Mr Attenborough, to be honest.
0:04:12 > 0:04:15And with the mackerel, you want to chop this into chunks.
0:04:15 > 0:04:19I can already hear the sauce sizzling away in our oven.
0:04:24 > 0:04:27It does take about five or six minutes to soften up...
0:04:30 > 0:04:33..but when it's soft like that,
0:04:33 > 0:04:35the smell of this is just superb.
0:04:35 > 0:04:37Mmm-mmm-mmm!
0:04:38 > 0:04:42Now mix in the tinned tomatoes and add some pureed brown crab meat
0:04:42 > 0:04:46and return the dish to the oven for another five minutes.
0:04:46 > 0:04:49Now, classically, in bouillabaisse, or certainly
0:04:49 > 0:04:52the bouillabaisse that I've had, it's always got potatoes in it,
0:04:52 > 0:04:55but instead of potatoes, I am going to use some of this sourdough
0:04:55 > 0:04:57because I like to add a little bit of texture to this,
0:04:57 > 0:05:00rather than it just being all shellfish and seafood.
0:05:00 > 0:05:04The sourdough gives a really nice texture to it but also it soaks up
0:05:04 > 0:05:06some of that lovely juice.
0:05:06 > 0:05:09You end up with the best croutons you've ever tasted.
0:05:09 > 0:05:11Decent sized chunks as well - don't be
0:05:11 > 0:05:15too poncey with this. That's a crouton - not too small!
0:05:15 > 0:05:20Drizzle it with some olive oil and then our sauce is just about ready.
0:05:20 > 0:05:24One goes in, the other one comes out.
0:05:26 > 0:05:27That looks pretty good to me.
0:05:29 > 0:05:31Now we can take our croutons and pop these in.
0:05:33 > 0:05:35Now for this pot.
0:05:36 > 0:05:38This is why I love this dish -
0:05:38 > 0:05:41you just take the lobster, the pollack
0:05:41 > 0:05:43and you want it sort of chunks.
0:05:43 > 0:05:45That's why I've cut the mackerel
0:05:45 > 0:05:48into sort of decent-sized chunks like this.
0:05:48 > 0:05:50The prawns - don't do anything with them.
0:05:50 > 0:05:52They go in. There's nothing too fancy about this.
0:05:52 > 0:05:55It's all about great flavour, great colour.
0:05:55 > 0:05:57I mean, already, just look at that as a dish.
0:05:57 > 0:05:59It just looks fantastic. There's a lot of juice
0:05:59 > 0:06:02that is going to come out of these mussels as well.
0:06:02 > 0:06:04It's like a proper pot of seafood!
0:06:07 > 0:06:10Good amount of black pepper and some salt.
0:06:10 > 0:06:13I've got to keep my eye on this cos this gets really hot.
0:06:15 > 0:06:17Very hot.
0:06:17 > 0:06:19That's another slightly over-caramelised one
0:06:19 > 0:06:20but it's all right!
0:06:21 > 0:06:24Now put the stew back in the oven for ten minutes.
0:06:24 > 0:06:27So, if you're doing this at home, set your oven really high.
0:06:27 > 0:06:28Don't cover it over cos
0:06:28 > 0:06:31you want to sort of char if not colour the lobster and bits
0:06:31 > 0:06:33and pieces over the top,
0:06:33 > 0:06:35so just stick it in the oven and just leave it.
0:06:36 > 0:06:39As it cooks, the flavours of the dish will fill your kitchen
0:06:39 > 0:06:43and immediately transport you to the South of France.
0:06:44 > 0:06:46Now, I have kind of fond memories of France
0:06:46 > 0:06:48and some nightmare memories of France.
0:06:48 > 0:06:52On the same trip that I learned how bouillabaisse was made properly,
0:06:52 > 0:06:55I nearly got arrested, to be honest with you, because
0:06:55 > 0:06:57the producer said that you've got to cook on the beach.
0:06:57 > 0:06:59Well, I didn't realise that you're not allowed to cook
0:06:59 > 0:07:01on certain French beaches.
0:07:01 > 0:07:04And you certainly aren't allowed to cook on French beaches
0:07:04 > 0:07:06with bundles of vine prunings that I set fire to
0:07:06 > 0:07:10and flames were coming up about the size of that tree.
0:07:11 > 0:07:15The police were called as I was just sealing off my steak
0:07:15 > 0:07:17and properly arrested me.
0:07:17 > 0:07:18Look!
0:07:20 > 0:07:23Now just check this out for a pot of food!
0:07:25 > 0:07:27How good does that look?!
0:07:27 > 0:07:29Loads of flavour in there as well
0:07:29 > 0:07:33and all we're going to do is nothing fancy, just pop these chunks
0:07:33 > 0:07:37of croutons in there, which kind of soak up some of this lovely juice.
0:07:37 > 0:07:39It's the perfect one-pot food, really.
0:07:39 > 0:07:42Little bit of basil over the top,
0:07:42 > 0:07:45for a little bit of flavour, just a touch,
0:07:45 > 0:07:49and of course a nice drizzle of olive oil.
0:07:51 > 0:07:55Now, good food doesn't look much better than that
0:07:55 > 0:07:58and what you do is you get these croutons and just dunk them in.
0:08:03 > 0:08:04It just tastes superb.
0:08:04 > 0:08:07It's the perfect sharing plate of food, really.
0:08:07 > 0:08:10You kind of stick it in the middle of the table
0:08:10 > 0:08:13and everyone just helps themselves.
0:08:13 > 0:08:15It's not got a 5ft conger eel in there
0:08:15 > 0:08:18and it doesn't matter, cos that tastes delicious.
0:08:20 > 0:08:22If they had served this succulent
0:08:22 > 0:08:25and aromatic seafood stew in a French jail,
0:08:25 > 0:08:29then I might have been happy to spend a night in the cells.
0:08:29 > 0:08:30Bon appetit.
0:08:32 > 0:08:35Top-quality food goes a long way
0:08:35 > 0:08:38when it comes to keeping a hungry crowd happy.
0:08:38 > 0:08:39Thankfully, here in the UK,
0:08:39 > 0:08:42we have a whole host of dedicated food producers
0:08:42 > 0:08:46who work hard to provide us with the best ingredients in the world.
0:08:47 > 0:08:50Slow-food farmers Jonty and Mel Brunyee
0:08:50 > 0:08:52take a very patient approach to rearing
0:08:52 > 0:08:57rare Cotswold sheep on their National Trust tenant farm.
0:08:57 > 0:09:00And with views like this, I'd be happy to hang around too.
0:09:02 > 0:09:04So, we're stood on the roof of Lodge Park,
0:09:04 > 0:09:06a 17th-century hunting grandstand.
0:09:06 > 0:09:09Lord Sherborne used to course deer out of the woods
0:09:09 > 0:09:13down the one-mile straight and gamble on the deer hound.
0:09:13 > 0:09:16Now the National Trust property is spanned around us
0:09:16 > 0:09:19and our farm is in the distance, Conygree Farm.
0:09:21 > 0:09:23Jonty and Mel come from environmental
0:09:23 > 0:09:26and farming backgrounds, so when the National Trust offered them
0:09:26 > 0:09:30the tenancy here, they jumped at the chance.
0:09:30 > 0:09:33We took on the farm ten years ago and the purpose for us
0:09:33 > 0:09:35really is to conserve the landscape and the grassland,
0:09:35 > 0:09:38the wild flower meadows and to protect the wonderful,
0:09:38 > 0:09:40wonderful habitat we have around us.
0:09:44 > 0:09:45Currently one of our fields,
0:09:45 > 0:09:48one of our meadows, is a wild flower meadow.
0:09:48 > 0:09:52It's a thin, chalky, stony field, it's not great
0:09:52 > 0:09:54for growing crops, but it is great
0:09:54 > 0:09:57for growing grass and wild flowers and herbs.
0:09:57 > 0:09:59And those meadows are also wonderful
0:09:59 > 0:10:02for rearing their flock of traditional Cotswold sheep,
0:10:02 > 0:10:05a breed that was on the verge of extinction.
0:10:05 > 0:10:06The farm next door to here
0:10:06 > 0:10:09was the last farm to have a flock in the '70s
0:10:09 > 0:10:11and when I moved to the farm in the parish of Aldsworth,
0:10:11 > 0:10:14I couldn't not have Cotswold sheep.
0:10:14 > 0:10:17The Cotswolds' long golden fleece fell out of favour
0:10:17 > 0:10:19when machine weaving took off.
0:10:19 > 0:10:21But being a slow-growing breed,
0:10:21 > 0:10:23they have other uses
0:10:23 > 0:10:26and Jonty raised them for an unusual meat
0:10:26 > 0:10:28that not many people have heard of -
0:10:28 > 0:10:29hogget.
0:10:31 > 0:10:34A lot of people think hogs, or hogget, is pigs,
0:10:34 > 0:10:37older pigs, or Mr Hoggett from Babe.
0:10:37 > 0:10:41Hogget is lamb into its second year, so if it was born in April or May,
0:10:41 > 0:10:44the following spring, it's grazing again on the wild flower grasslands,
0:10:44 > 0:10:46and it's got that second spring,
0:10:46 > 0:10:50second early summer at grass so it's bigger in size, bigger in taste.
0:10:51 > 0:10:55So, here we have a beautiful, wonderful Cotswold hogget,
0:10:55 > 0:10:59the pedigree Cotswold with a beautiful golden fleece,
0:10:59 > 0:11:02the long wool that's the famous Cotswold fleece.
0:11:02 > 0:11:05And of course this was the valued bit of the sheep,
0:11:05 > 0:11:07which is why it was kept to be an older sheep.
0:11:07 > 0:11:10To maybe its second birthday, third birthday,
0:11:10 > 0:11:11this was the valued fleece,
0:11:11 > 0:11:15and that's why we ate more hogget and mutton than we did lamb.
0:11:18 > 0:11:21Lamb is of course succulent and very juicy,
0:11:21 > 0:11:24but maybe doesn't taste of very much. Hogget is still succulent
0:11:24 > 0:11:28and juicy and tender, but it's full of flavour, full of taste
0:11:28 > 0:11:30and it's got a more robust flavour.
0:11:30 > 0:11:32Going up to mutton, you've got something,
0:11:32 > 0:11:35a more dense product, maybe you want to cook it slowly, full of flavour.
0:11:35 > 0:11:37But hogget sits right in the middle,
0:11:37 > 0:11:41a really nice mix, halfway between lamb and mutton.
0:11:41 > 0:11:44These wild flower meadows are ideal for sheep rearing,
0:11:44 > 0:11:48but Mel's also passionate about their other benefits.
0:11:48 > 0:11:51A lot of these flowers are really, really important nectar sources -
0:11:51 > 0:11:53they attract lots of different species
0:11:53 > 0:11:57of butterflies and are really important for bumblebees as well.
0:11:57 > 0:12:00Why not have fields full of wild flowers
0:12:00 > 0:12:04and still produce good quality meats?
0:12:04 > 0:12:07But creating these meadows for the sheep to graze doesn't mean
0:12:07 > 0:12:10you can just let things grow wild.
0:12:10 > 0:12:12On a grass-fed system like ours, the sheep
0:12:12 > 0:12:14and the cattle working together are crucial.
0:12:14 > 0:12:17The cattle come in first, nibbling the grass right down,
0:12:17 > 0:12:19ripping the grass, leaving tussocks and wild flowers.
0:12:19 > 0:12:23Then come the sheep and the lambs, followed by the hoggets,
0:12:23 > 0:12:26and the hoggets will come in very shortly, eating all the herbs
0:12:26 > 0:12:30and wild flowers and that will all go into the taste of the meat.
0:12:30 > 0:12:32Well, the proof, they say, is in the pudding,
0:12:32 > 0:12:34or in this case, the main course.
0:12:35 > 0:12:38Jonty's organised a barbecue for family and friends
0:12:38 > 0:12:40and there's only one thing on the menu.
0:12:42 > 0:12:45We've got some sausages, some hogget burgers,
0:12:45 > 0:12:47some leg steaks, some chops,
0:12:47 > 0:12:51got a rack of hogget on there and some minty ribs.
0:12:51 > 0:12:52Hogget-tastic.
0:12:55 > 0:12:57So, how will the fuller-flavoured hogget
0:12:57 > 0:13:00go down with his flock of diners?
0:13:00 > 0:13:01It is delicious.
0:13:01 > 0:13:06Yeah, really flavourful. It's got really good depth of flavour.
0:13:08 > 0:13:12Leg steaks, chops, burgers for kids, come and grab some.
0:13:13 > 0:13:15It tastes much nicer than lamb.
0:13:15 > 0:13:20It's a bit richer without being too fatty or over-strong.
0:13:20 > 0:13:23It's nice, yeah.
0:13:23 > 0:13:26Even the youngest diner is a hogget fan.
0:13:26 > 0:13:29Zack finished almost an entire burger.
0:13:29 > 0:13:31He really enjoyed it.
0:13:32 > 0:13:36So, if you want to try some of the best British meat that's out there,
0:13:36 > 0:13:39be adventurous and don't follow the crowd.
0:13:43 > 0:13:45You might not want to follow the crowd,
0:13:45 > 0:13:47but what if you want to feed one?
0:13:47 > 0:13:51Well, this next recipe will have them queuing up a second time.
0:13:52 > 0:13:56I cook it slowly, so the juicy, tender meat simply falls apart,
0:13:56 > 0:14:00then I top it with golden buttery potatoes.
0:14:00 > 0:14:03It's my rich braised hogget pie.
0:14:03 > 0:14:05So, the first thing we've got on here
0:14:05 > 0:14:08is a shoulder of the hogget that's been deboned
0:14:08 > 0:14:10and I'm actually going to braise it first of all
0:14:10 > 0:14:12and then create a pie afterwards.
0:14:12 > 0:14:15Now, I particularly like this cut more than any other.
0:14:15 > 0:14:18I was always taught the part of the animal that has the most flavour
0:14:18 > 0:14:19does the most amount of work,
0:14:19 > 0:14:21so you think the shoulder of the lamb
0:14:21 > 0:14:24that then turns into hogget is moving around like that -
0:14:24 > 0:14:26you get so much flavour into this.
0:14:26 > 0:14:28Now, what I'm going to do is quickly season it,
0:14:28 > 0:14:30salt and pepper,
0:14:30 > 0:14:34and then sear it in a hot pan.
0:14:34 > 0:14:38So often, to make a pie, you would actually chop this up into chunks.
0:14:38 > 0:14:40We're actually going to cook it in a whole piece
0:14:40 > 0:14:44and almost shred it, like the best pulled pork you've ever tasted.
0:14:46 > 0:14:49Brown the hogget shoulder on all sides
0:14:49 > 0:14:51in an oil-free, hot casserole pan.
0:14:51 > 0:14:55Then chop up some carrots, celery, shallots,
0:14:55 > 0:14:57and, of course, some garlic.
0:14:57 > 0:15:00Garlic and, of course, lamb work fantastically well together
0:15:00 > 0:15:04so hogget and garlic is going to work exactly the same.
0:15:04 > 0:15:07When the hogget is nicely browned all over,
0:15:07 > 0:15:09lift it out and set aside.
0:15:10 > 0:15:12Now, keep the fat that's in the pan.
0:15:12 > 0:15:14This is really the key to this dish -
0:15:14 > 0:15:17everything is cooked in one pot and served in this dish as well,
0:15:17 > 0:15:21which makes it the perfect dish for sharing at a dinner table
0:15:21 > 0:15:23and let everybody just dive in.
0:15:23 > 0:15:27And then we add the onions, first of all, then the garlic.
0:15:27 > 0:15:30And then, at this stage, we can throw in some tomato puree.
0:15:30 > 0:15:32Now this, you've got to be kind of careful with, really.
0:15:32 > 0:15:34It must go in at the start of cooking
0:15:34 > 0:15:37cos you need to cook out the tomato puree.
0:15:37 > 0:15:40If you don't cook it out, it'll become really, really bitter.
0:15:40 > 0:15:42It can overpower everything.
0:15:42 > 0:15:44In goes the rest of the veg.
0:15:44 > 0:15:46Don't cut the veg too small,
0:15:46 > 0:15:48otherwise they just go into a lump of mush,
0:15:48 > 0:15:50but you don't want them too big.
0:15:50 > 0:15:53After sweating the veg for a couple of minutes,
0:15:53 > 0:15:55place the whole hogget back into the pan.
0:15:55 > 0:16:00Add a small bunch of thyme followed by just a little red wine.
0:16:00 > 0:16:04Now, at my house, I'm a massive fan of rioja
0:16:04 > 0:16:06and if it's good enough to drink, it's good enough for the pot.
0:16:08 > 0:16:10One thing you don't want to be doing
0:16:10 > 0:16:13is putting poor-quality wine into good-quality dishes,
0:16:13 > 0:16:15otherwise it'll just affect the taste.
0:16:15 > 0:16:17Having said that, I am a Yorkshireman
0:16:17 > 0:16:18and this ain't 30 quid a bottle.
0:16:20 > 0:16:24Season with salt and black pepper, add some lamb stock,
0:16:24 > 0:16:26although you can use chicken or beef.
0:16:26 > 0:16:30Bring everything gently to the boil before putting the lid on
0:16:30 > 0:16:33and it will need two hours in the oven.
0:16:33 > 0:16:35You don't need to baste it or anything -
0:16:35 > 0:16:37just put it in the oven and leave it.
0:16:39 > 0:16:43A slow braise is a wonderful, stress-free way of cooking
0:16:43 > 0:16:47for a large crowd, because the oven does all the hard work.
0:16:47 > 0:16:49While it does its thing, I can do mine,
0:16:49 > 0:16:53although the wonderful aromas mean you can't ignore this dish for long.
0:16:54 > 0:16:57Now, what you end up with is this -
0:16:57 > 0:17:00a beautiful braised shoulder of hogget.
0:17:00 > 0:17:04All the flavour is kept in the pan.
0:17:04 > 0:17:06To be honest, I'd just eat this as it is.
0:17:06 > 0:17:09Look at that - it just drops apart.
0:17:09 > 0:17:11That's exactly what we want it to do
0:17:11 > 0:17:14and then what we can do is grab a fork
0:17:14 > 0:17:17and basically just rip it up
0:17:17 > 0:17:19and because you braised it
0:17:19 > 0:17:21in all that lovely, inexpensive wine,
0:17:21 > 0:17:24it just softens all the meat up
0:17:24 > 0:17:27so instead of actually stewing it in chunks -
0:17:27 > 0:17:30which is fine, which most pies, let's face it, are made out of -
0:17:30 > 0:17:32this takes it to a different level.
0:17:35 > 0:17:36Mmmmm!
0:17:37 > 0:17:41Sounded like a bull then, but this is just delicious.
0:17:42 > 0:17:46Return the shredded meat to the pan, mix with the juices and the veg...
0:17:48 > 0:17:50..add some seasoning
0:17:50 > 0:17:54and then thinly slice some uncooked, peeled, waxy potatoes.
0:17:54 > 0:17:57I'm using a mandolin but a kitchen knife is also fine.
0:18:00 > 0:18:03Now, all we do now is basically top this with the potatoes,
0:18:03 > 0:18:05just randomly, first of all.
0:18:05 > 0:18:09It stops the potatoes sinking, really.
0:18:09 > 0:18:11With the larger potatoes, then you start to go round.
0:18:11 > 0:18:14Now you could, if you wanted to, top this with mashed potato,
0:18:14 > 0:18:17turn it into the ultimate shepherd's pie, I suppose.
0:18:17 > 0:18:19Alternatively, you can put puff pastry over the top,
0:18:19 > 0:18:21or even shortcrust pastry, but for me,
0:18:21 > 0:18:24just some peeled, sliced potatoes.
0:18:24 > 0:18:27Touch of salt over the top,
0:18:27 > 0:18:30a little bit of freshly ground black pepper.
0:18:31 > 0:18:35But it wouldn't be my pie without a little bit of butter,
0:18:35 > 0:18:37so just a few knobs of butter over the top.
0:18:37 > 0:18:41This colours the potatoes while they're in the oven.
0:18:41 > 0:18:44You just pop it in the oven and wait.
0:18:46 > 0:18:48The pie will need to cook for another 30 minutes
0:18:48 > 0:18:51until the buttered potatoes are nice and golden,
0:18:51 > 0:18:55and the garlic and rich rioja gravy is bubbling around the edges.
0:18:57 > 0:18:59You see, I love this bit.
0:19:00 > 0:19:02When food looks that good,
0:19:02 > 0:19:06you just know that this is going to taste great
0:19:06 > 0:19:08and making a pie like this is very different,
0:19:08 > 0:19:11but by using the shoulder, it makes it taste fantastic.
0:19:15 > 0:19:16Mmm!
0:19:16 > 0:19:18That tastes so good.
0:19:19 > 0:19:20But what I love about this,
0:19:20 > 0:19:22although it's braised as a whole piece,
0:19:22 > 0:19:25you still end up with chunks of meat it in as well.
0:19:25 > 0:19:28This type of food is all about sharing.
0:19:28 > 0:19:30Nobody's getting any of this!
0:19:30 > 0:19:31Off you go!
0:19:34 > 0:19:36I might be hogging this hogget,
0:19:36 > 0:19:37but who can blame me?
0:19:37 > 0:19:41Serve this upmarket, slow-braised pie to your friends and family
0:19:41 > 0:19:43and they'll flock to your table.
0:19:46 > 0:19:50Those doughnuts are obviously a knockout, and so is my mate,
0:19:50 > 0:19:53who's popped round to teach me a few ringside moves -
0:19:53 > 0:19:55the first woman in the world
0:19:55 > 0:19:58to win an Olympic gold medal for boxing, Nicola Adams.
0:19:58 > 0:20:00- Hello, stranger. - All right? How are you?
0:20:00 > 0:20:02- This is a swanky car, isn't it? - It's not bad, not bad.
0:20:02 > 0:20:04How are you doing? Ready for something to eat?
0:20:04 > 0:20:08In return, I'm making her one of my favourite Latin American dishes,
0:20:08 > 0:20:10perfect for sharing with friends.
0:20:10 > 0:20:14It's my deep-fried fritters called churros,
0:20:14 > 0:20:16served with a creamy home-made custard
0:20:16 > 0:20:19and an indulgent peach and basil compote.
0:20:19 > 0:20:21Right then, Nicola,
0:20:21 > 0:20:24I thought I'd cook you something that I know you love.
0:20:24 > 0:20:25- You like doughnuts, don't you?- Yep.
0:20:25 > 0:20:28I'm surprised you're allowed them. Look at this six-pack here!
0:20:28 > 0:20:31- Ah, I know! - Yeah, I know, tell me about it(!)
0:20:31 > 0:20:34- But doughnuts - and I know you like your Mexican food, don't you?- Yeah.
0:20:34 > 0:20:36So we'll do churros. They're trendy at the moment.
0:20:36 > 0:20:38We'll do two sauces to go with it.
0:20:38 > 0:20:39You're making one and I'll do the other one,
0:20:39 > 0:20:41if that's all right!
0:20:41 > 0:20:43You're brave, you're brave!
0:20:43 > 0:20:45You're pretty handy in the kitchen.
0:20:45 > 0:20:48Right, home-made custard. Now, I need you to separate the eggs
0:20:48 > 0:20:50and we need five for this one.
0:20:51 > 0:20:55In a bowl, whisk the egg yolks with some caster sugar.
0:20:55 > 0:20:58Then in a pan, bring some milk, double cream,
0:20:58 > 0:21:00sugar and a vanilla pod gently to the boil.
0:21:02 > 0:21:04Can I ask, you were in the boxing ring at 12?
0:21:04 > 0:21:07Yeah, but I got into boxing by mistake, really.
0:21:07 > 0:21:09My mum used to do aerobics.
0:21:09 > 0:21:11She couldn't get a baby-sitter for me and my brother one night
0:21:11 > 0:21:14and took us down to an after-school boxing class they had there,
0:21:14 > 0:21:16and I absolutely loved it - been boxing ever since.
0:21:16 > 0:21:18But as a girl in the boxing ring,
0:21:18 > 0:21:20that must have been quite tough, though, wasn't it?
0:21:20 > 0:21:24- You were in working men's clubs, boxing.- Yeah, boxing away.
0:21:24 > 0:21:25What was that like, though?
0:21:25 > 0:21:29It was very different back then - you were allowed to smoke as well,
0:21:29 > 0:21:31so there would be, like, above the ring,
0:21:31 > 0:21:36there would be, like, a big, massive cloud of smoke as you were boxing,
0:21:36 > 0:21:38but, erm, it was...
0:21:38 > 0:21:40I just loved it. I loved the atmosphere.
0:21:40 > 0:21:43I think I just liked to entertain the crowd.
0:21:44 > 0:21:47When the milk is boiling, pour it on to the egg yolk mixture
0:21:47 > 0:21:49whisking all the time so that they don't scramble.
0:21:51 > 0:21:53- Am I doing a good job? - You're doing all right.
0:21:53 > 0:21:55What do you like cooking at home? Are you any good?
0:21:55 > 0:21:59Erm...I'm OK. I can cook chicken fajitas!
0:21:59 > 0:22:02- You can cook chicken fajitas? Is that it?- Yeah!
0:22:04 > 0:22:06Now return the whole mixture to the pan
0:22:06 > 0:22:08and cook over a gentle heat,
0:22:08 > 0:22:11whisking occasionally until it thickens.
0:22:11 > 0:22:12If you boil it, it separates.
0:22:12 > 0:22:14It's basically like a knockout -
0:22:14 > 0:22:17once you do that, you've had it, it's game over.
0:22:17 > 0:22:20Now, dare I say, there's quite a few people over the years
0:22:20 > 0:22:22that have won medals at the Olympics,
0:22:22 > 0:22:26but you are the first women's gold medal boxer, ever.
0:22:26 > 0:22:27Yeah, I know, I know -
0:22:27 > 0:22:30it still sounds exciting every time I hear that!
0:22:30 > 0:22:34And we've got the Olympics just around the corner again, really,
0:22:34 > 0:22:35so are you training now?
0:22:35 > 0:22:37Are you allowed to eat this, actually?
0:22:37 > 0:22:39Oh, yeah! I'm allowed to eat that now.
0:22:39 > 0:22:41We've got a year to go, plenty of time to burn that off.
0:22:41 > 0:22:43How long does it take to get ready for a fight?
0:22:43 > 0:22:47Well, to be honest, we're kind of always ready all the time,
0:22:47 > 0:22:48because we're competing.
0:22:48 > 0:22:50So, you could leap into action right now?
0:22:50 > 0:22:52Yeah, yeah, literally right now!
0:22:52 > 0:22:55THEY LAUGH
0:22:55 > 0:22:57Set the thickened custard aside
0:22:57 > 0:23:00and move on to preparing the peach and basil compote.
0:23:00 > 0:23:03Start by chopping four ripe peaches,
0:23:03 > 0:23:05removing the stones first, of course.
0:23:05 > 0:23:08Is there a special way to do this? Because...
0:23:08 > 0:23:11- Well, it's just that. - See, you made that look really easy.
0:23:11 > 0:23:13I didn't, it's quite easy!
0:23:16 > 0:23:19See, you've ruined it! All the way round.
0:23:19 > 0:23:22Look, take your knife all the way round and then twist.
0:23:22 > 0:23:25- All right, here we go, here we go. - You're too strong, you see?
0:23:25 > 0:23:27You've munched up my peaches, look...
0:23:27 > 0:23:29- Aw, look at that! - You see? You're on it now.
0:23:29 > 0:23:32Master chef! Don't get too good.
0:23:32 > 0:23:33Put the chopped peaches into a pan
0:23:33 > 0:23:39with some sugar, butter, water and some basil leaves,
0:23:39 > 0:23:42then cover and gently simmer for five to ten minutes
0:23:42 > 0:23:44until tender and softened.
0:23:44 > 0:23:46Now for the churros.
0:23:46 > 0:23:48- Now have you ever made eclairs before?- No.
0:23:48 > 0:23:51- Profiteroles? Choux pastry? - No.- Doughnuts?
0:23:51 > 0:23:54- No.- Never?
0:23:54 > 0:23:55I just eat them!
0:23:55 > 0:23:59This is my problem, you see - I cook them and eat them.
0:23:59 > 0:24:00This is why I haven't got a six-pack.
0:24:00 > 0:24:03But this is a combination of all three.
0:24:03 > 0:24:06So, we need 250ml of water.
0:24:06 > 0:24:10Now I want you to put two level tablespoons of sugar in there
0:24:10 > 0:24:14and we're going to pop in about 75g of butter.
0:24:14 > 0:24:17Bring the water, sugar and butter to the boil
0:24:17 > 0:24:20in a saucepan set over a medium heat.
0:24:20 > 0:24:24When it is boiled, add 200g of plain flour
0:24:24 > 0:24:27and a quarter of a teaspoon of baking powder.
0:24:27 > 0:24:30Right, now, put it back on the heat, mix this together
0:24:30 > 0:24:32and you'll see what happens.
0:24:32 > 0:24:35It goes into this thick paste.
0:24:35 > 0:24:38- Look at that. - That's actually quite cool.
0:24:38 > 0:24:40So this is what choux pastry would look like.
0:24:40 > 0:24:43Now, what we can do... You're much stronger than me.
0:24:43 > 0:24:47Throw in an egg and then you're going to beat it up.
0:24:47 > 0:24:48Off you go.
0:24:51 > 0:24:53- See, you're struggling now, aren't you?- Yeah!
0:24:53 > 0:24:56THEY LAUGH
0:24:56 > 0:24:59Nicola Adams, Olympic champion, defeated over an egg.
0:24:59 > 0:25:02- We can delete this bit. - No, we'll keep this bit in!
0:25:06 > 0:25:07Once the egg is combined,
0:25:07 > 0:25:10spoon half the mixture into a piping bag
0:25:10 > 0:25:12fitted with a star nozzle.
0:25:12 > 0:25:15Pipe the mixture in lines directly into the fat fryer.
0:25:15 > 0:25:18Dip a pair of metal scissors into the hot oil
0:25:18 > 0:25:21so the batter doesn't stick and then begin snipping it.
0:25:22 > 0:25:25They'll take about five to six minutes to cook.
0:25:25 > 0:25:27I reckon when me and you retire,
0:25:27 > 0:25:29we could get ourselves a little Citroen van,
0:25:29 > 0:25:32go round to all these festivals and be the Churros Twins.
0:25:32 > 0:25:34- Yeah, definitely. - Something like that?
0:25:34 > 0:25:36- James and the apprentice. - Well, I don't know.
0:25:36 > 0:25:38You need to be piping a bit quicker
0:25:38 > 0:25:40if we go to somewhere like Glastonbury.
0:25:40 > 0:25:42So hurry up! SHE LAUGHS
0:25:45 > 0:25:47Once the churros are golden and crispy,
0:25:47 > 0:25:50remove from the oil, drain on kitchen paper
0:25:50 > 0:25:52and toss with caster sugar.
0:25:55 > 0:25:57With the custard and compote on the side,
0:25:57 > 0:25:59you can dunk to your heart's content.
0:26:01 > 0:26:04- How good is that? - That is really good.
0:26:04 > 0:26:06They're all right, aren't they?
0:26:06 > 0:26:08I can feel the calories already!
0:26:08 > 0:26:11I think that's been my problem for the last 40 years but...
0:26:11 > 0:26:14Everybody deserves a treat every now and again.
0:26:14 > 0:26:17It's just that I have these for breakfast, lunch and dinner.
0:26:17 > 0:26:19Can I call myself a chef now?
0:26:19 > 0:26:21Well, who am I to argue with you? Course you can!
0:26:21 > 0:26:24I've seen a set of boxing gloves over there, so yeah.
0:26:24 > 0:26:26You've gone through the ranks very quickly.
0:26:27 > 0:26:31These bite-sized Mexican churros are perfect to grab and dip
0:26:31 > 0:26:34into the rich custard and the succulent compote.
0:26:35 > 0:26:39Share these with your friends and family and let the fiesta begin.
0:26:39 > 0:26:41I've taught you something.
0:26:41 > 0:26:42Now I want you to teach me something.
0:26:42 > 0:26:44- Can you teach me how to box? - Are you ready?
0:26:44 > 0:26:47Not particularly, no. Can I have one of these first?
0:26:49 > 0:26:52Well, if there's one way to shed a few of those churros calories,
0:26:52 > 0:26:56it's going a few rounds with an Olympic champion.
0:26:56 > 0:26:58Just remember, Nicola, I bruise like a peach.
0:26:58 > 0:27:01- I'm going to regret this, aren't I? - You're going to need that headguard.
0:27:01 > 0:27:04- THEY LAUGH - I'll try not to miss.- Cheers(!)
0:27:04 > 0:27:07You've got a pretty big target, really, haven't you?
0:27:07 > 0:27:10- Are you ready?- Not really, no!
0:27:10 > 0:27:14I'll start with the jab - just on this hand, yeah?
0:27:14 > 0:27:15Even that hurts!
0:27:15 > 0:27:18- Right, go on, then.- A combination.
0:27:18 > 0:27:20See? It's not so bad.
0:27:20 > 0:27:23- Right, give it some beans, then. - Yeah?
0:27:23 > 0:27:24Gee!
0:27:26 > 0:27:28You hit hard!
0:27:28 > 0:27:30You can't even see that right hand coming!
0:27:30 > 0:27:32That's the whole point, I'm quick!
0:27:32 > 0:27:36THEY LAUGH Look, the dog's watching.
0:27:36 > 0:27:38THEY LAUGH
0:27:39 > 0:27:43You'll have to be careful, now, I'll have to get you back for that!
0:27:43 > 0:27:45These are the days that I value the most -
0:27:45 > 0:27:48at home, hanging out with good friends
0:27:48 > 0:27:51and cooking the food that I know they will love.
0:27:51 > 0:27:54These are meals too delicious not to share.
0:28:00 > 0:28:03You can find all the recipes from the series on...
0:28:08 > 0:28:10Every now and again, you have to...
0:28:10 > 0:28:12- Oof!- ..go for the body shot!
0:28:13 > 0:28:15HE COUGHS
0:28:16 > 0:28:19Can I take this ridiculous stuff off now?!