0:00:02 > 0:00:05'The heart of my home is the kitchen.
0:00:06 > 0:00:10'And it's here that I love to cook delicious meals
0:00:10 > 0:00:12'for my nearest and dearest.'
0:00:12 > 0:00:14LAUGHTER
0:00:16 > 0:00:20'There's no better way to celebrate everything good in life
0:00:20 > 0:00:25'than sharing some great food with the people you love.
0:00:27 > 0:00:32'These are the dishes I cook when I want to bring people together.'
0:00:32 > 0:00:34These are my Home Comforts.
0:00:41 > 0:00:45# How sweet it is to be loved by you... #
0:00:45 > 0:00:47'When you need to create quick and tasty meals,
0:00:47 > 0:00:50'but you don't have time to get to the shops,
0:00:50 > 0:00:53'a well-stocked store cupboard is a cook's best friend.'
0:00:55 > 0:00:58I often love having a good rummage around in the larder.
0:00:58 > 0:01:01And you find jars you didn't even know that were there.
0:01:01 > 0:01:03And it's ingredients such as this that you can use
0:01:03 > 0:01:06to create amazing dishes in no time at all.
0:01:06 > 0:01:10'So today, I'm making a delicious long-life orange cake.'
0:01:14 > 0:01:16I know what you're thinking.
0:01:16 > 0:01:19"He's gone mad, he's finally lost it. He's not using butter any more".
0:01:19 > 0:01:22'I make a salt-wrapped present for the dining table.'
0:01:22 > 0:01:25It's almost a sort of foodie version of pass the parcel.
0:01:27 > 0:01:28'And my good friend Cyrus Todiwala
0:01:28 > 0:01:30'turns four store cupboard spices
0:01:30 > 0:01:33'into an explosive Indian feast.'
0:01:33 > 0:01:37All I can describe it as is like a pinball machine in your mouth.
0:01:37 > 0:01:39The flavours going, bang-bang-bang-bang!
0:01:39 > 0:01:41That is the best curry I've ever tasted.
0:01:44 > 0:01:48'But for my first recipe, I'm using the one basic ingredient
0:01:48 > 0:01:50'everyone has in their larder -
0:01:50 > 0:01:52'salt.
0:01:52 > 0:01:54'But I'm not sticking to a pinch.
0:01:54 > 0:01:57'I'm baking a fish in handfuls of the stuff.
0:01:57 > 0:02:00'This fragrant fish supper is the perfect meal
0:02:00 > 0:02:03'to break open and share at the table.
0:02:03 > 0:02:05'It's my salt-baked sea bass.'
0:02:06 > 0:02:09The whole basis of this is on good-quality salt
0:02:09 > 0:02:11and a bit of egg white.
0:02:11 > 0:02:13So about four egg whites for this.
0:02:13 > 0:02:16And then what you need to do with the egg whites
0:02:16 > 0:02:18is just gently break them down.
0:02:20 > 0:02:23So give them a quick whisk for about a minute or two.
0:02:26 > 0:02:28'Once you've lightly whisked your eggs,
0:02:28 > 0:02:30'you can add different flavourings.
0:02:30 > 0:02:33'I'm going to use lemon zest and some basil.'
0:02:33 > 0:02:36Now, the fish that I'm using is really special.
0:02:36 > 0:02:38Line-caught sea bass.
0:02:38 > 0:02:40Now, I say line-caught because, predominantly,
0:02:40 > 0:02:42a lot of the sea bass that you buy in the supermarket now,
0:02:42 > 0:02:44particularly the smaller ones,
0:02:44 > 0:02:47about a pound in sort of size, are farmed bass.
0:02:47 > 0:02:50They taste nothing, believe me, like these.
0:02:50 > 0:02:52This is a line-caught sea bass.
0:02:52 > 0:02:55Beautiful piece of fish. Gorgeous thing.
0:02:55 > 0:02:57Just a wonderful fish to cook with
0:02:57 > 0:03:00and one that you don't want to chop up, you don't want to hack to bits,
0:03:00 > 0:03:03you don't even want to fillet it. It's best kept on the bone.
0:03:03 > 0:03:05And when you cook it on the bone,
0:03:05 > 0:03:08you end up with a lovely moist flavour.
0:03:08 > 0:03:11To add a little bit of flavour to this, we can take some lemon.
0:03:13 > 0:03:16Just put a few pieces of lemon inside the little cavity there.
0:03:16 > 0:03:19Maybe a touch of fresh basil.
0:03:19 > 0:03:21Just the lemon and the basil, that's all we need.
0:03:21 > 0:03:23Now, there's no need to season this
0:03:23 > 0:03:27because the base of this recipe is all salt.
0:03:27 > 0:03:31The idea of this is that it's baked in a salt crust.
0:03:31 > 0:03:33So you want a decent amount.
0:03:33 > 0:03:36We mix that together with the egg whites.
0:03:36 > 0:03:40Now, what the egg whites will do is create a lovely crust as it cooks
0:03:40 > 0:03:43and hold in all that beautiful flavour with the sea bass.
0:03:43 > 0:03:45And it almost steams at the same time.
0:03:45 > 0:03:47It's really quite an unique way of cooking.
0:03:50 > 0:03:53'Now line a tray with baking parchment.
0:03:53 > 0:03:55'Place a third of the salt mixture on the top
0:03:55 > 0:03:57'and shape it to the size of your fish.'
0:03:59 > 0:04:02Where I first came across this was in Italy.
0:04:02 > 0:04:05There was about six of us at the restaurant table
0:04:05 > 0:04:08and the chef came along and dumped the fish in the middle of the table,
0:04:08 > 0:04:12got a rolling pin, whacked the top of the salt off
0:04:12 > 0:04:13and everybody just dived into it.
0:04:13 > 0:04:16And it was one of the dishes you just kept picking off it, as well.
0:04:16 > 0:04:18Wonderful!
0:04:18 > 0:04:21'Use the rest of the flavoured salt to completely cover the fish.
0:04:21 > 0:04:26'Then put in a preheated oven for between 25 and 30 minutes.'
0:04:26 > 0:04:29Now, there are so many different garnishes that you can do with this,
0:04:29 > 0:04:31but one of my favourite is using these.
0:04:31 > 0:04:33Artichokes from the larder.
0:04:33 > 0:04:37It's just artichokes that have been chargrilled in oil.
0:04:37 > 0:04:39Because these are just amazing.
0:04:42 > 0:04:45It's kind of one of the ingredients that I buy spur of the moment
0:04:45 > 0:04:47and stick it in the cupboard
0:04:47 > 0:04:50and kind of forget the fact that they're even there.
0:04:50 > 0:04:51But these are delicious.
0:04:51 > 0:04:53But one thing you need to buy is the ones in oil.
0:04:53 > 0:04:56And they don't taste as good if they're in brine.
0:04:56 > 0:04:57And I'm going to serve this
0:04:57 > 0:05:02with just some leftover potatoes and a bit of bacon.
0:05:03 > 0:05:06'First, chop the bacon into lardons and fry in a little oil
0:05:06 > 0:05:10'for three to four minutes until they're golden brown.
0:05:11 > 0:05:14'Then I'm adding the leftover potatoes to the pan,
0:05:14 > 0:05:16'frying them until they're crisp around the edges,
0:05:16 > 0:05:18'then add these to the bowl, as well.'
0:05:20 > 0:05:22This is kind of like a warm salad.
0:05:22 > 0:05:26And what I love in salad is just a touch of raw red onion.
0:05:26 > 0:05:28But it needs to be sliced nice and thin.
0:05:31 > 0:05:33Sprinkle that in, as well.
0:05:33 > 0:05:35The artichokes can go in, in the oil, as well,
0:05:35 > 0:05:38because this is just pure olive oil.
0:05:38 > 0:05:43A little bit more lemon zest. Some lemon juice.
0:05:43 > 0:05:46You've got plenty of oil from the artichokes there,
0:05:46 > 0:05:48and just some ripped-up basil leaves.
0:05:49 > 0:05:52Nice bit of black pepper.
0:05:52 > 0:05:54Now, go easy on the salt, of course,
0:05:54 > 0:05:57because not only have you got your bacon in there,
0:05:57 > 0:05:59you've also got plenty in the oven.
0:05:59 > 0:06:02It's just a wonderful little fresh salad, this.
0:06:02 > 0:06:05And those artichokes make all the difference.
0:06:05 > 0:06:07'Time to check on the fish.
0:06:07 > 0:06:10'And I've got a nifty way of finding out if it's ready.'
0:06:10 > 0:06:13Now, depending on the size of the fish
0:06:13 > 0:06:14depends how long you bake it in the oven.
0:06:14 > 0:06:18Small little farmed sea bass, no more than about 15 to 20 minutes.
0:06:18 > 0:06:20Larger fish like this, about 30 minutes.
0:06:20 > 0:06:23But there is only one way to find out whether it's cooked.
0:06:23 > 0:06:26And that's to get a carving fork and just quickly,
0:06:26 > 0:06:28straight in through everything,
0:06:28 > 0:06:31hold it in there for a second, lift it out.
0:06:33 > 0:06:34If it's hot, it's cooked.
0:06:34 > 0:06:37If it burns your lip, it's overcooked.
0:06:37 > 0:06:39If it's cold, five more minutes.
0:06:39 > 0:06:41And then I think the key to this fish, really,
0:06:41 > 0:06:44is you just serve it as a whole piece
0:06:44 > 0:06:47and let everybody sort of wonder what on earth you've cooked.
0:06:47 > 0:06:49But when you take it to the table,
0:06:49 > 0:06:53you just crack around the edge, the salt.
0:06:54 > 0:06:58And it's almost a sort of foodie version of pass the parcel.
0:06:58 > 0:07:01And then when you lift it off
0:07:01 > 0:07:02and peel the skin off this...
0:07:04 > 0:07:06..you can see how moist the fish is.
0:07:06 > 0:07:09It's just a fantastic way to cook it.
0:07:10 > 0:07:12And a real chef's favourite.
0:07:12 > 0:07:16You can see straightaway how moist it is inside.
0:07:18 > 0:07:21Now, for me, sea bass is one of the kings of the sea
0:07:21 > 0:07:23in terms of flavour.
0:07:23 > 0:07:26You want to treat it just nice and gently.
0:07:26 > 0:07:29And this is the perfect way to cook it for a dinner party,
0:07:29 > 0:07:30or just for dinner at home.
0:07:30 > 0:07:32And don't forget, it just uses one ingredient
0:07:32 > 0:07:35that we all have in our larder - salt.
0:07:35 > 0:07:38But not all salt is the same.
0:07:40 > 0:07:43This is a stylish, Italian fish supper.
0:07:43 > 0:07:46Fragrant, delicate sea bass baked in Scottish salt.
0:07:46 > 0:07:51And a warm potato salad packed with artichokes from the pantry.
0:07:51 > 0:07:54See? The world really is your larder.
0:07:55 > 0:07:57As store-cupboard essentials go,
0:07:57 > 0:08:00oil is definitely one of the most versatile.
0:08:01 > 0:08:03'You can fry with it, drizzle it on a salad,
0:08:03 > 0:08:05'or just add it to a chunky soup.'
0:08:08 > 0:08:12In the tiny village of Thixendale, just 12 miles from where I grew up,
0:08:12 > 0:08:16Jennie and Adam Palmer make a natural cold-pressed oil
0:08:16 > 0:08:19that's giving the world's best producers a run for their money.
0:08:19 > 0:08:22Well, it would, wouldn't it? It's from Yorkshire.
0:08:22 > 0:08:24BIRDSONG
0:08:27 > 0:08:31So early summer, up here on the picturesque Yorkshire Wolds,
0:08:31 > 0:08:33the fields are all yellow.
0:08:33 > 0:08:36Wherever you go, you see them out the train window, the car window.
0:08:36 > 0:08:38And this is the rapeseed plant.
0:08:40 > 0:08:43The farm's been in our family since about 1945.
0:08:43 > 0:08:47It was my grandfather's farm before I came here.
0:08:47 > 0:08:49I grew up a lot on it, as well.
0:08:49 > 0:08:51We used to come up here at weekends and holidays
0:08:51 > 0:08:53and we seemed to spend every possible time that I could
0:08:53 > 0:08:57up here on the farm. So it was kind of a natural progression
0:08:57 > 0:09:00to be able to take on the tenancy of the farm back in 2000
0:09:00 > 0:09:02when he passed away, and, yeah, we're still here now.
0:09:05 > 0:09:07A few years ago, Adam began to explore
0:09:07 > 0:09:10ways of making more from his rapeseed crop.
0:09:10 > 0:09:14Initially, we had the idea that it would be a wonderful thing
0:09:14 > 0:09:16to be able to make our own fuel.
0:09:16 > 0:09:19I remember sitting one night reading through the quality of the oil
0:09:19 > 0:09:21and that sort of thing and thinking,
0:09:21 > 0:09:24"Actually, we're completely wasting this absolutely fantastic oil.
0:09:24 > 0:09:28"We really need to change how we're thinking about this and put it into food."
0:09:29 > 0:09:32Rapeseed oil has a very high smoke point,
0:09:32 > 0:09:34making it great for cooking.
0:09:34 > 0:09:36And it's good for you, too.
0:09:36 > 0:09:40It has the lowest saturated fat content of any edible oil.
0:09:40 > 0:09:42And to preserve the delicate flavours,
0:09:42 > 0:09:45Adam avoids using heat to extract it.
0:09:45 > 0:09:48Because we cold-press, we get this fantastically-flavoured oil
0:09:48 > 0:09:50that is not available through
0:09:50 > 0:09:53a mass-produced technique of extraction.
0:09:53 > 0:09:56The oil itself has a fantastic nutty flavour.
0:09:56 > 0:09:58It has a really nice texture
0:09:58 > 0:10:01and a fantastically golden colour, as well,
0:10:01 > 0:10:04which really does add to what you can do with this oil.
0:10:04 > 0:10:06It makes it really, really versatile.
0:10:08 > 0:10:11Although Adam takes care of the crop,
0:10:11 > 0:10:13Jennie is the creative brain behind the operation,
0:10:13 > 0:10:16using her culinary skills to develop
0:10:16 > 0:10:18a range of award-winning oil-based products.
0:10:20 > 0:10:23When the oil arrives over with me, my job
0:10:23 > 0:10:27is to have a play around and see what flavours we can come up with.
0:10:27 > 0:10:30What we're going to do today is we're just developing
0:10:30 > 0:10:33a chorizo-inspired bread dipper.
0:10:33 > 0:10:36So, Charlie, you're going to be my chief grinder, aren't you?
0:10:36 > 0:10:39So I'm going to just measure you some spices in here.
0:10:39 > 0:10:41We have some fennel seeds going in,
0:10:41 > 0:10:43some cumin seeds going in, as well.
0:10:43 > 0:10:47Give those a really good squeeze for me.
0:10:47 > 0:10:49Can you do that? Do you think you can manage?
0:10:52 > 0:10:56I'm going to add some salt, put a little bit of pepper in.
0:10:56 > 0:10:58Now, also, some smoked paprika,
0:10:58 > 0:11:02which is one of the main ingredients in chorizo sausage.
0:11:03 > 0:11:06Charlie has definitely got the hang of that pestle and mortar,
0:11:06 > 0:11:09but dad Adam is out playing with the big boys' toys.
0:11:12 > 0:11:15Just behind me, you'll see two of our pressing machines,
0:11:15 > 0:11:19which are gently just extracting the oil out of the seed.
0:11:20 > 0:11:22We don't harvest the yellow flower,
0:11:22 > 0:11:24which is a common misconception that many people have.
0:11:24 > 0:11:27What we actually have is the black seeds from the plant,
0:11:27 > 0:11:30which are formed in these little pods.
0:11:30 > 0:11:33I've got some of the seeds here. So these are the, um...
0:11:33 > 0:11:35These are the little black seeds that we crush.
0:11:35 > 0:11:39We only extract 30-33% of this because we're cold-crushing.
0:11:39 > 0:11:41Everything that's left, we put it into a cattle feed
0:11:41 > 0:11:43and that extra oil that we leave in there
0:11:43 > 0:11:45gives them nice big energy, gives their coats a nice shine.
0:11:45 > 0:11:48COW LOWS
0:11:48 > 0:11:50After the oil is extracted,
0:11:50 > 0:11:55it goes through an organic filtering process before being bottled up.
0:11:55 > 0:11:58Then it's over to Jennie, who adds the flavours.
0:11:59 > 0:12:02So we've got all of our dried ingredients in there.
0:12:02 > 0:12:04Quite a lot of chilli, as well, for us.
0:12:04 > 0:12:07We might end up making it a bit milder, but we like it spicy.
0:12:07 > 0:12:12And to that, we're going to add two final ingredients.
0:12:12 > 0:12:13Our oak-smoked rapeseed oil
0:12:13 > 0:12:17that we send off to a local smokehouse who oak-smokes it,
0:12:17 > 0:12:21so you get a really beautiful, oaky, full flavour.
0:12:22 > 0:12:25And I'm also going to add some of our garlic oil
0:12:25 > 0:12:28to get a really rich garlicky flavour.
0:12:28 > 0:12:32And that will be what finishes the product off.
0:12:32 > 0:12:34It will take... Over the next couple of weeks,
0:12:34 > 0:12:36that flavour will get richer and richer.
0:12:36 > 0:12:39This is one here that we made a few weeks ago.
0:12:39 > 0:12:41So that's fully infused in flavour.
0:12:41 > 0:12:45You can see it's that really, really bright chilli, paprika colour.
0:12:45 > 0:12:47We're going to brush the oil on to some French bread
0:12:47 > 0:12:51and toast it so you get a really lovely dipping bread to use.
0:12:51 > 0:12:53- And Charlie's going to help me, aren't you?- Yeah!
0:12:57 > 0:12:59We're very much a family business.
0:12:59 > 0:13:02The journey has been a lot of fun getting to where we are.
0:13:02 > 0:13:05It was absolutely the right decision
0:13:05 > 0:13:08to go into food production rather than fuel production.
0:13:08 > 0:13:11More and more people are getting on to using rapeseed oil
0:13:11 > 0:13:13and there's still a massive way for this industry to go.
0:13:13 > 0:13:15It's a fantastic ingredient,
0:13:15 > 0:13:17it's a great British alternative.
0:13:17 > 0:13:19Do you like this one we've just made, Charlie?
0:13:19 > 0:13:22Um...it wasn't as spicy as I thought.
0:13:22 > 0:13:26We do have quite a few plans in the bag, but, um...yeah,
0:13:26 > 0:13:29I'm going to have to say it's slightly under my hat for the moment.
0:13:32 > 0:13:33Now, this has to be one of
0:13:33 > 0:13:36the great British success stories in terms of ingredients.
0:13:36 > 0:13:39And it is fantastic to be able to cook with,
0:13:39 > 0:13:41but also brilliant in desserts.
0:13:42 > 0:13:44'Like my delicious moist orange cake,
0:13:44 > 0:13:46'made from store-cupboard ingredients,
0:13:46 > 0:13:49'and a great way to use up any oranges
0:13:49 > 0:13:52'left lying around in a fruit bowl.
0:13:53 > 0:13:57'Topped with thick cream-cheese frosting and homemade candied peel.'
0:13:58 > 0:14:01Now, this is an orange cake using rapeseed oil
0:14:01 > 0:14:03instead of butter or margarine.
0:14:03 > 0:14:06It's a fantastic way to incorporate lovely moisture into a cake.
0:14:06 > 0:14:09So the first thing you need is ideally, seedless oranges, really.
0:14:09 > 0:14:14And what we're going to do is just take the zest off the oranges first
0:14:14 > 0:14:16for all that lovely flavour.
0:14:16 > 0:14:19Remove it from the three oranges.
0:14:19 > 0:14:23Take all this lovely mixture, pop it into your machine.
0:14:23 > 0:14:26And then to create our cake, it's really a standard mixture
0:14:26 > 0:14:29of a combination of whole eggs and sugar.
0:14:31 > 0:14:33'To the orange zest, add four eggs
0:14:33 > 0:14:36'and 250 grams of caster sugar and mix well.
0:14:38 > 0:14:42'While all that whisks away, you can get on with the dry ingredients.'
0:14:42 > 0:14:45Now, what I love about this cake, it utilises things like this.
0:14:45 > 0:14:49Ground almonds or ground hazelnuts that you have in your larder.
0:14:49 > 0:14:52And for this, we use a combination of flour and almonds.
0:14:52 > 0:14:55125 grams of each.
0:14:55 > 0:14:57Then obviously, we need our cake to rise.
0:14:57 > 0:15:01Because it's quite liquid, because of the oil and the orange in here,
0:15:01 > 0:15:04just to help it along a bit, I like to whack in
0:15:04 > 0:15:06just a touch of baking powder.
0:15:07 > 0:15:08Just give it a quick mix.
0:15:11 > 0:15:13Now, this mixture looks pretty good to me.
0:15:13 > 0:15:16It's nice and light, it changes colour.
0:15:16 > 0:15:19It almost goes white the more you mix it.
0:15:20 > 0:15:23Now, I find orange cake slightly bitter,
0:15:23 > 0:15:25which I think comes from the pith inside.
0:15:25 > 0:15:28We need to remove that, and to do that,
0:15:28 > 0:15:30just follow the shape of an orange.
0:15:30 > 0:15:33Now, an orange is round, so cut as if it is round,
0:15:33 > 0:15:37cos you want just all that lovely flesh of the oranges
0:15:37 > 0:15:39inside the cake.
0:15:39 > 0:15:41Peel the rest of the oranges, chop them into chunks,
0:15:41 > 0:15:45and place into a saucepan with 100ml of rapeseed oil.
0:15:47 > 0:15:49And I know what you're thinking.
0:15:49 > 0:15:51"He's gone mad, he's finally lost it.
0:15:51 > 0:15:54"That's it, he's not using butter any more."
0:15:54 > 0:15:56There is a nice little bit of icing on the top, of course.
0:15:56 > 0:16:00What you need to do is just blitz it into a nice puree.
0:16:01 > 0:16:04'Once it's pureed, coat a baking tin with oil
0:16:04 > 0:16:06'and a light dusting of flour.
0:16:06 > 0:16:09'Then mix the wet and dry ingredients together.'
0:16:09 > 0:16:13What you do is add half the orange and all the flour.
0:16:13 > 0:16:15And then gradually mix this in.
0:16:15 > 0:16:18In between your fingers, creating this light mixture,
0:16:18 > 0:16:22because you've got a fair bit of liquid in there with the oranges.
0:16:22 > 0:16:25Now, the great thing about this cake, as well,
0:16:25 > 0:16:29is because it's moist and liquid when it goes in,
0:16:29 > 0:16:32it's nice and moist once it comes out of the oven.
0:16:33 > 0:16:36'Pour the mixture straight into the cake tin
0:16:36 > 0:16:38'and bake in the oven for one hour.'
0:16:41 > 0:16:44I'm going to serve this with some candied oranges.
0:16:44 > 0:16:47And for that, you need to peel the oranges with a peeler.
0:16:47 > 0:16:51That's so simple to do at home rather than just buy them.
0:16:51 > 0:16:53And you can do this while your cake's cooking in the oven.
0:16:56 > 0:16:59'When you peel both oranges, cut the zest into thin strips
0:16:59 > 0:17:03'and place them in a pan with water and caster sugar.
0:17:03 > 0:17:06'Bring to the boil and gently simmer for eight to ten minutes.'
0:17:07 > 0:17:10Now, while they're boiling away nicely, we can make our frosting.
0:17:12 > 0:17:15For that, you need cream cheese, creme fraiche and sugar
0:17:15 > 0:17:17in roughly equal quantities.
0:17:17 > 0:17:19Too many times, you use caster sugar, which is fine,
0:17:19 > 0:17:22but when you make a mixture like this, you want it nice and smooth.
0:17:22 > 0:17:25You don't want to taste the grains of sugar in this frosting.
0:17:25 > 0:17:28And for that, I use icing sugar.
0:17:28 > 0:17:30'Simply whisk the cream cheese, creme fraiche
0:17:30 > 0:17:32'and icing sugar together in a bowl
0:17:32 > 0:17:34'until it's smooth and thickened.
0:17:34 > 0:17:37'Then put it in the fridge until it's needed.
0:17:39 > 0:17:42'Next, strain the orange peel through a sieve over a bowl,
0:17:42 > 0:17:44'then toss the peel in caster sugar,
0:17:44 > 0:17:46'making sure all the strands are covered.'
0:17:46 > 0:17:49Now, what I love about this, it reminds me of things like angelica.
0:17:49 > 0:17:53That and sort of purple violets that my granny used to put on cakes.
0:17:56 > 0:17:57And it's so quick!
0:17:59 > 0:18:01'The cake has had its hour in the oven
0:18:01 > 0:18:04'and has been cooling on a wire rack, ready for the decoration.'
0:18:07 > 0:18:11A cake wouldn't be a cake without a decent topping.
0:18:11 > 0:18:13Don't need to do anything fancy with this.
0:18:13 > 0:18:18For me, it's just how Auntie did it, dolloped on.
0:18:18 > 0:18:23And I like to use a combination of these lovely bits of orange zest
0:18:23 > 0:18:25together with some walnuts.
0:18:25 > 0:18:28Again, any nuts that you've got, really, in the larder.
0:18:28 > 0:18:31Hazelnuts, almonds will work really well with this.
0:18:31 > 0:18:34And then not forgetting you've got these amazing bits of orange zest.
0:18:38 > 0:18:39I love cakes like this.
0:18:39 > 0:18:43It's nothing fancy, it's just using great ingredients
0:18:43 > 0:18:45that you have to hand in your larder.
0:18:45 > 0:18:49And it goes to show that you can create something out of anything.
0:18:49 > 0:18:54If you wanted to, you can actually grab some quite wacky ingredients.
0:18:54 > 0:18:55This is a bit of Greek basil.
0:18:55 > 0:18:58Tastes like a little bit of pistachio nuts, as well.
0:18:58 > 0:18:59It transforms it into something else
0:18:59 > 0:19:02that you could do for a dinner party.
0:19:02 > 0:19:04Oh-ho-ho-ho-ho!
0:19:06 > 0:19:09Look at that! That oil keeps it lovely and moist.
0:19:12 > 0:19:16The texture of it, as well, is exactly what you want.
0:19:16 > 0:19:18And the great thing about making a cake like this,
0:19:18 > 0:19:21it'll last twice as long as a conventional cake
0:19:21 > 0:19:23made with butter.
0:19:24 > 0:19:27Which in this house, is about two hours.
0:19:28 > 0:19:31And when your family and friends get a taste,
0:19:31 > 0:19:33you're sure to be left with empty plates.
0:19:33 > 0:19:36Super, moist and citrus-scented,
0:19:36 > 0:19:40this is one cake that definitely warrants an extra slice.
0:19:44 > 0:19:45Having a well-stocked larder
0:19:45 > 0:19:48means you always have a tasty meal to hand.
0:19:48 > 0:19:53My mate, chef Cyrus Todiwala, is the king of spices.
0:19:54 > 0:19:55Whey! How you doing, buddy, you all right?
0:19:55 > 0:19:58- Good. Good, good. How's life? - Come on in.
0:19:58 > 0:20:01He's come round to show me how to make a store-cupboard curry
0:20:01 > 0:20:04that knocks spots off any takeaway.
0:20:04 > 0:20:08Made with just a few basic spices that are probably in your larder,
0:20:08 > 0:20:12this is his sensational aromatic chicken dal
0:20:12 > 0:20:15served with a punchy and vibrant chilli paneer.
0:20:15 > 0:20:18Now, I love chicken curry.
0:20:18 > 0:20:19And even better when you cook it, as well.
0:20:19 > 0:20:21So we're going to do a lovely little chicken curry
0:20:21 > 0:20:24using everything from the larder, particularly spices.
0:20:24 > 0:20:26There's four key ones, isn't there, really?
0:20:26 > 0:20:28The four key ones I think everyone should have at home
0:20:28 > 0:20:31is turmeric, chilli, cumin and coriander.
0:20:31 > 0:20:34- These four can create 100 dishes. - Just these four?
0:20:34 > 0:20:36Just these four is more than enough to create a lot of dishes.
0:20:36 > 0:20:38So today, we are going to be very simple.
0:20:38 > 0:20:41- We are making chicken with masoor dal, or lentils.- Yeah.
0:20:41 > 0:20:46Very simple. We are going to finish off with some paneer chilli fry.
0:20:46 > 0:20:50'To begin the lentil dal, first, chop six cloves of garlic,
0:20:50 > 0:20:52'some ginger and two onions.'
0:20:52 > 0:20:56So, how on earth did you get into cooking, then? How did that start?
0:20:56 > 0:20:59As a middle class Parsi family in Bombay,
0:20:59 > 0:21:01the last thing you do is become a cook.
0:21:01 > 0:21:05And people laughed at that because it was pretty well-known.
0:21:05 > 0:21:08So, it wasn't the done thing, then, for you to be a chef?
0:21:08 > 0:21:10Wasn't the done thing at all. People used to mock my dad, say,
0:21:10 > 0:21:14"What did you do to your son? He has to become a domestic cook."
0:21:14 > 0:21:17Because they all misunderstood cooks or chefs.
0:21:17 > 0:21:20Nobody understood the profession then.
0:21:20 > 0:21:22So I had a boss who wasn't very fond of me
0:21:22 > 0:21:24because I kept asking too many questions.
0:21:24 > 0:21:27And he kept shoving me from one kitchen to the other,
0:21:27 > 0:21:30- which suited me fine. - Right.- Because, um...
0:21:31 > 0:21:33..I ended up learning a lot.
0:21:33 > 0:21:36So I'm very fortunate compared to many other chefs.
0:21:36 > 0:21:40'To the chillies frying in the pan, add garlic, ginger and onions.
0:21:40 > 0:21:42'Sautee for three to four minutes
0:21:42 > 0:21:45'before adding some chopped curry leaves.
0:21:45 > 0:21:48'Now for our basic larder spices.'
0:21:48 > 0:21:50It always fascinates me, Indian cooking,
0:21:50 > 0:21:52but it's to do with these four main spices?
0:21:52 > 0:21:55Yeah. These four, I mean, they are so easy.
0:21:55 > 0:21:58- Every shop sells them now. - Yeah. Right.
0:21:58 > 0:22:00Chilli, cumin, not too much.
0:22:00 > 0:22:03About that much should be fine for the amount we are cooking.
0:22:03 > 0:22:04- Coriander, a bit more.- Yeah.
0:22:04 > 0:22:08Because coriander's milder and cumin will try and overtake its flavour.
0:22:08 > 0:22:12But coriander does not make the food bitter, as cumin would,
0:22:12 > 0:22:14so we can add a bit more coriander. Turmeric.
0:22:14 > 0:22:16What do you think the common mistake is
0:22:16 > 0:22:18for people cooking Indian food? Too much spice?
0:22:18 > 0:22:21- Too much spice.- Too much spice.- And they think that they have to buy...
0:22:21 > 0:22:24they have to buy ready-made paste to create Indian food. No.
0:22:24 > 0:22:28It's easy. Dilute that with chicken stock.
0:22:28 > 0:22:31The other mistake people make, including chefs sometimes,
0:22:31 > 0:22:34is that they just add powders directly into the food.
0:22:34 > 0:22:36It's easy if you're a professional
0:22:36 > 0:22:38and you've been cooking all your life,
0:22:38 > 0:22:41but this way, what you get is a better explosion of flavour.
0:22:41 > 0:22:43- It expands it. - Expands it already.- Yeah.
0:22:43 > 0:22:48And what it does also, it prevents it from burning as it hits the pan.
0:22:48 > 0:22:50Because everything is drying up in the pan.
0:22:50 > 0:22:52And what it'll do thirdly,
0:22:52 > 0:22:55is that it'll make it like a nice little paste.
0:22:55 > 0:22:57You see how it comes together now?
0:23:00 > 0:23:01'Cook the mixture for a couple of minutes,
0:23:01 > 0:23:03'until the oil begins to separate.
0:23:05 > 0:23:06'Add both the lentils and their soaking water
0:23:06 > 0:23:09'and bring the dal to the boil.
0:23:11 > 0:23:13'Add a pinch of salt, cover with a lid
0:23:13 > 0:23:15'and simmer for five minutes.'
0:23:16 > 0:23:19Is there a particular area of India that is, like,
0:23:19 > 0:23:20that is the food capital of India?
0:23:20 > 0:23:23Well, I mean, I'm from Bombay, I'd say Bombay is the capital.
0:23:23 > 0:23:27If you ask one of my colleagues from Delhi, they'll say Delhi is the best.
0:23:27 > 0:23:29I've been to Bombay. It's the most craziest place.
0:23:29 > 0:23:34It is, but you get the best food in Bombay in any street corner.
0:23:34 > 0:23:36- So, you're a big biker...- Was.
0:23:36 > 0:23:38Please tell me you've not ridden a bike in Bombay.
0:23:38 > 0:23:40- I have.- A motorbike? - Oh, I still drive my car in Bombay.
0:23:40 > 0:23:43We have a car parked there, a little Suzuki.
0:23:43 > 0:23:46I've been there, but you are taking your life in your own hands.
0:23:46 > 0:23:49Not if you're used to it. Actually speaking... Listen, listen, listen.
0:23:49 > 0:23:52In Bombay, you cannot go over 15-20 miles an hour, anyway.
0:23:52 > 0:23:55- People are banging each other's cars every five minutes.- Yeah.
0:23:55 > 0:23:58If you go to a signal, you bang your car,
0:23:58 > 0:24:00you look out, not much damage, the guy walks out, you walk out.
0:24:00 > 0:24:02"OK, 50 bucks." And he goes on his way.
0:24:02 > 0:24:05Nobody exchanges insurance contracts
0:24:05 > 0:24:07because they get hammered all the time.
0:24:07 > 0:24:10So you just sort it out, you go to a garage, fix your tail-light.
0:24:10 > 0:24:13The other guy comes in and bangs your car again, and it just goes on.
0:24:13 > 0:24:15- I was there on a tuk-tuk thing. - Yeah.
0:24:15 > 0:24:18I was there on a tuk-tuk and there was a guy there on a moped
0:24:18 > 0:24:21- with a kid on the front of the moped.- Perfect.
0:24:21 > 0:24:24- There was a kid on the back of the moped.- Perfect.
0:24:24 > 0:24:27- And in between that was a fully-grown goat.- Yes.
0:24:27 > 0:24:30- The goat was hanging over his shoulder!- Perfect.
0:24:30 > 0:24:33So in Goa, it would have been a pig hanging around his shoulder.
0:24:33 > 0:24:35- This was a live goat.- Yeah.
0:24:35 > 0:24:40So when our son was born in Goa, Pervin, I bought her a moped.
0:24:40 > 0:24:42And even when he was nine months old,
0:24:42 > 0:24:45he used to stand in front of the moped, clinging on to the bus.
0:24:45 > 0:24:48- Right.- The kid grew up all his life
0:24:48 > 0:24:51on a moped, going from market to wherever else.
0:24:51 > 0:24:55'It makes the M25 sound like a picnic.
0:24:55 > 0:24:58'Now fry the chopped chicken skinless thighs in a pan
0:24:58 > 0:25:01'until the meat is coloured and nearly cooked.
0:25:01 > 0:25:03'Then add some butter.
0:25:03 > 0:25:07'Pour the dal onto the chicken,
0:25:07 > 0:25:09'add some tinned tomatoes and a tablespoon each
0:25:09 > 0:25:12'of tamarind paste and brown sugar.
0:25:14 > 0:25:16'Cook for another five to ten minutes,
0:25:16 > 0:25:19'until the chicken is cooked through and the lentils are tender.
0:25:20 > 0:25:22'Now to the paneer cheese.'
0:25:22 > 0:25:25The one thing about paneer, it likes to be fried.
0:25:25 > 0:25:28What we generally would do is, after frying it,
0:25:28 > 0:25:30the paneer gets tight, so you put it in water.
0:25:30 > 0:25:33So you could season the water and put it in.
0:25:33 > 0:25:37What it does is it lets it absorb the flavouring. But this...
0:25:37 > 0:25:40The really little bit of colouring on the paneer really helps it a lot.
0:25:41 > 0:25:44'Fry the paneer in batches till golden brown
0:25:44 > 0:25:46'and drain in a sieve.
0:25:46 > 0:25:50'To the empty pan, add pine nuts, chilli, ginger and garlic
0:25:50 > 0:25:52'and stir-fry for two minutes.'
0:25:56 > 0:25:59So, this is like Chinese cooking, then, really, really fast?
0:25:59 > 0:26:02- I mean, the faster the better. - Yeah?- Faster the better.
0:26:02 > 0:26:06Because the last thing you want is your things burning.
0:26:06 > 0:26:08So this is the great thing about Chinese cooking
0:26:08 > 0:26:10because everything cooks rapidly,
0:26:10 > 0:26:12- cooks fast, cooks good, cooks rapidly.- Yeah.
0:26:12 > 0:26:14And you have this great texture and all that going on.
0:26:16 > 0:26:19'Now add a chopped red onion, some chopped peppers,
0:26:19 > 0:26:21'stir-fry for another two minutes
0:26:21 > 0:26:27'before adding some vinegar, soy and chicken stock.'
0:26:27 > 0:26:29Just to finish it off.
0:26:29 > 0:26:32So that's a tiny bit of cornflour just to thicken this up a bit.
0:26:32 > 0:26:35Gently does it for the cornflour.
0:26:35 > 0:26:38And then I just put the paneer inside.
0:26:38 > 0:26:40Coriander in there, too, sir.
0:26:40 > 0:26:42Coriander.
0:26:43 > 0:26:46Right, well, I can't let you do everything, so I'll make the naan.
0:26:46 > 0:26:47- OK.- All right?
0:26:47 > 0:26:52'I'm cooking the naan in my extremely hot wood-fired pizza oven.
0:26:54 > 0:26:56'In a few minutes, they're risen and golden brown.
0:26:56 > 0:26:58'With a little brush of melted butter,
0:26:58 > 0:27:01'they're ready to serve with Cyrus' curries.'
0:27:04 > 0:27:06It is brilliant.
0:27:06 > 0:27:08That is the best plate of chicken curry I've ever tasted.
0:27:08 > 0:27:11- Good. Thank you very much. - That is so good!
0:27:11 > 0:27:13- The naan is great, actually. - It comes up all right in there.
0:27:13 > 0:27:17Yeah, it comes up all right. The colour's great, nice texture.
0:27:17 > 0:27:18- It's all right, isn't it?- Mm.
0:27:18 > 0:27:20And the paneer, it just takes it to a different level.
0:27:20 > 0:27:23I didn't do anything, really. I chopped a few ingredients.
0:27:23 > 0:27:25But to see it and to taste all the ingredients,
0:27:25 > 0:27:28all I can describe it as is like a pinball machine in your mouth.
0:27:28 > 0:27:30The flavours going, bang-bang-bang-bang!
0:27:30 > 0:27:33But you can taste everything. That's the amazing thing with this.
0:27:33 > 0:27:36It's good fun. I just love cooking. It was great fun.
0:27:36 > 0:27:38It's amazing! Because everything's from the cupboard.
0:27:38 > 0:27:41I don't know whether I'll get it as good as that, though.
0:27:44 > 0:27:48'These delicious dishes are made from everyday ingredients
0:27:48 > 0:27:50'that lurk at the back of your cupboard shelves.
0:27:50 > 0:27:53'So it just goes to prove that if you love your larder,
0:27:53 > 0:27:55'it will love you right back.'
0:27:56 > 0:27:59- Cheers!- Happy days. Cheers. Cheers!
0:28:02 > 0:28:05You can find all the recipes from the series on...